Episode 163: Breaded Chicken, Restaurants, Garlic

Quince!
Quince!

A story on the website New Food Economy covered “big food’s” incursion into plant-based foods. Tyson Foods–a major player of the factory farming game–has invested in alt-meat maker Beyond Meat (whose product we talked about back in episode 149

In our what’s for dinner segment, we talk about an all time classic: breaded chicken cutlets.

Dining out–reports from Talula’s Daily, Charlie Was a Sinner, Double Knot, and Mission Taqueria.

We dive deep into the stinking rose–garlic.

At the market this week, we’re buying quince.

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156: Dinner Special!

dinner
A recent dinner at Joy’s: Whole wheat penne with pork rib ragu, green salad, and wine.

Today we’re concluding our series of meal-themed specials with an episode dedicated to dinner.

Did you miss part 1 (breakfast)? Or part 2 (lunch)? You can find those here, and here.

This special episode covers:

  • Go-to dinners
  • Restaurant dinners
  • Family dinners, now and then
  • Having dinner guests
  • When is dinnertime?
  • Tables, dining and coffee
  • Weekend dinners versus weeknight dinners
  • Cooking with others
  • What we drink with dinner
  • Second helpings
  • Doing the dishes

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151: DNC Dining, Going without the Grocery Store, Tomatoes

Local tomatoes are here!
Local tomatoes are here!

Next week, the democratic national convention will descend on Philadelphia. And all the media outlets want to tell visitors where to eat. We talked over The Washington Post’s picks.

In our What’s for Dinner segment we talked about the merits of a classic Italian pairing, pasta and legumes. Joy is a fan of this recipe.

We went out of our usual subject area a bit to discuss the intersection of food and beauty. It isn’t a very far jump from scrutinizing food labels for artificial ingredients to looking at what’s in your shampoos and lotions, too. This discussion was inspired by one of Joy’s new favorite podcasts, Fat Mascara, which is all about beauty products and not about food at all.

We talk a lot about meal planning, but sometimes we don’t make it to the grocery store. What happens then? We share strategies for living off your pantry, fridge, and freezer supplies.

Tomatoes are starting to pop up at our farmers’ markets, and it’s one of the best things about this time of year.

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Episode 128: Curries, New Orleans, and Kristina Erfe Pines

Kristina-Erfe-Pines-1
Spoonful magazine editor, Kristina Erfe Pines

First We Feast published a story about problems with the food media and we had points of agreement and disagreement.

Homemade curry. Joy took a class about Cambodian curry paste and made her own with a mortar and pestle. She talks all about her experience and about the benefits of fresh, homemade curry pastes in general.

Marisa went to New Orleans for the first time–she talks about her food and drink favorites there. She also explains the food company Zatarain’s (who hosted the press trip she was on) influence on the food culture there. She ate at Justin Devillier’s restaurant Le Petite Grocery and had a celebrity sighting there.

Joy interviewed Kristina Erfe Pines about her beautiful new lifestyle magazine, Spoonful. She told us all about the first Spoonful community event that will take place here in Philadelphia. And she teases some topics that readers will see in Spoonful’s summer issue.

What are we buying at the market this week? PA grown Bluefoot mushrooms.

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Episode 122: Year End Special!

happy new year!

In this extended special episode, Joy and Marisa review all their favorite food things from 2015, including restaurants, recipes, cookbooks, gadgets, blogs and websites, podcasts, and more.

We want you to listen to the episode, so we are not making a list of everything here, although Joy did say she’d provide a link to the Nom Nom Paleo Cracklin’ Chicken recipe, so here you go. If you want more information about anything we talked out, say so in the comments here and we will help you out 🙂

We hope you have an auspicious and delicious New Year! Happy 2016.

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Episode 120: Frozen Vegetables, Cooking for Comfort, Chinatown

FrozenVegFortheWin

Has indie coffee been swallowed up by corporate coffee? According to this recent story in the LA Times it sure has.

Frozen vegetables. Joy shares her favorite (unexpected) frozen vegetables. You will need to listen to this episode to learn the surprising frozen vegetable even restaurant chefs rely on.

We talk about the kinds of food we cook when we need to be comforted or when we need to care for others.

We compare notes on our favorite places (and must-have menu items) in Philadelphia’s Chinatown.

And finally, we talk about the brightest spot of the darkest season of the year: Citrus fruits. Marisa discloses her source for Meyer lemons: The Lemon Ladies.

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Episode 113: Travel Special!

burger
An amazing double cheeseburger with a heap of homemade pickles from Pullman in Iowa City

In this special episode we set aside our usual format to talk about three recent travel destinations.

Last month, we visited the annual Natural Products Expo East together. Marisa had been before, but it was Joy’s first time to this enormous industry-only trade show. You’ll need to listen to the episode for our specific favorite items there, but here are some of the broad trends we saw there and dissect in this episode:

  • Meat sticks
  • Gluten free everything (We found one pasta we loved!)
  • Paleo baked goods (Should these even exist?)
  • Broccoli leaves/greens
  • Fermented things
  • Coffee kombucha
  • Camel milk (Yes, we tasted it.)
  • Crickets (Just one of us tasted it.)
  • Sea snacks
  • Bone broths (Really good ones!)
  • Jack fruit as meat substitutes

During her recent visit to Pittsburgh, Marisa fell in love with the Beans & Greens at Legends of the North Shore. She liked it so much that when she returned, she scoured the internet to find the recipe for this surprising dish. Here’s the recipe Marisa found.

She also enjoyed Max’s Allegheny Tavern and Pamela’s Diner, both for breakfast.

In Iowa City, Joy love the double cheese burger at Pullman’s Bar & Diner and her rye old fashioned at Clinton Street Social Club. Another highlight was Devotay‘s crispy poached egg.

Joy had an unplanned layover in the Atlanta airport, but enjoying a midday meal at One Flew South (highly recommended: the lentil soup) made the mishap all better.

Remember: We’re going to record our Thanksgiving episode soon so send us your questions ASAP. The comment section right here is a good place to leave them.

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Episode 103: No Cook Meals, Carbs and Your Health, Madame Fromage

Our guest, Tenaya Darlington aka Madame Fromage
Our guest, Tenaya Darlington aka Madame Fromage

First up in episode three, we talked over a recent Washington Post story about the common (and controversial) practice of working in coffee shops. (Do you have opinions? We’d love to hear them in the comments here.)

Marisa explained that she enjoys working at Nook and Good Karma Cafe and shares her tips on being courteous about it. Joy can’t get much writing or editing done in cafes, but she does have a lot of meetings at Chhaya. Share your favorite spots with good coffee and strong wifi in the comments.

Next we tackled no cook meals. Listen for all the great tips, but a couple recipes we mentioned were this one for Chilled Cucumber and Avocado Soup and this one for Veggie Nori Rolls.

With several recent studies on the topic of carbs and health in the news, we shared our approaches to eating the starchy stuff. It turns out we both love one particular low carb recipe–Green Chicken from Nom Nom Paleo.

This conversation may have backfired: just talking about it made us hungry for our favorite breads (from High Street on Market) and pasta (from Zeppoli restaurant).

Our interview this week features Tenaya Darlington, whose blog Madame Fromage is a cheese-lover’s dream. If you enjoy what she had to say us, buy her first book, Di Bruno Bros. House of Cheese, and pre-order her second, The Modern Cocktailer.

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Episode 102: Entree Salads, Immersion Blenders, and Joe Beddia

Screen Shot 2015-08-11 at 2.40.50 PM
Photo courtesy of Joe Beddia’s instagram, @pizzacamp

Onward to our second episode! Here are some of the things we talked over:

The LA Times published a story about recipes (Is Recipe Testing a Vanishing Art?), which piqued our interest given that we both develop recipes professionally. For the most tested and trustworthy recipes, Joy suggests investing in a Cook’s Illustrated membership, while Marisa likes Smitten Kitchen–especially for the blondies.

We recorded this one in the middle of a heat wave, and no-cook dinners were on both our minds. We swapped tips on entree salads. Here’s more about that shredded salad Marisa mentioned. And here are a few more salad tips (plus a vinaigrette recipe) from Joy.

Here’s the recipe (and video) that helped Joy master making mayonnaise with an immersion blender. (Public service announcement: Always unplug before even thinking about touching those blades!)

We talked to Joe Beddia about how he is feeling in the wake of his Pizzeria Beddia being named best pizza shop in America by Bon Appetit magazine. You will definitely want to hear his tips on making pizza at home.

Marisa sang the praises of local cantaloupes, and here’s her recipe for the jam she described.

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