Episode 215: Bye-bye 2017

In our final episode of 2017, we discuss our favorite meals of the past year. Then we look ahead into the misty wilds of 2018 and say our home cooking resolutions.

Thank you all for listening and commenting! Philly listeners, we enjoyed meeting you at our classes and potlucks. We love our listeners and hope you have the happiest of holidays. See you next year.

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195: Tofu, Party Menus, and Podcast News

In food news this week: New research out of the University of Copenhagen and University of Reading suggests the way we evaluate the nutritional content of food is all wrong. The study was just published in the American Journal of Clinical Nutrition.

For dinner this week, we’re cooking up baked marinated tofu.

We’re doing a little housekeeping with a round of updates about this very podcast. We’re taking a summer vacation …. Kind of.  The show will be on an every-other-week schedule till after labor day

That’s because behind the scenes we’re working on something pretty special–more food content from our hearts to your ears. We have ambitious, friends. If you are listening it’s probably because you like this show. We really appreciate your listening and subscribing to the podcast. But if you want to help our project grow there are a couple of things we’d like to ask you to do:

  1. Tell a friend. Word of mouth is the way podcast audiences grow. Do you know another home cooking fan who you think would like Local Mouthful? Tell them about the show, in person, in an email or text, or on social media. A lot people tell us they pick up tips they use in their kitchens–tell a friend what you learned. If they don’t know how to subscribe to podcasts, show them
  2. Leave us a review on iTunes (or wherever you get the podcast from). Not only do these reviews help other listeners find us, we read them and that makes us feel good. 

We talked over good party menus to feed a crowd and our favorite entertaining themes and recipes.

And finally at the market, we are buying cucumbers.

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Episode 189: Fritters, Sprouts, and Shrubs

One of Marisa’s most recent shrubs

Did you hear? According to the New York Times, the hippies have won the plate. (Marisa knew this all along.)

In our what’s for dinner segment this week, we are talking fritters.

We are both pretty excited about making shrubs, which are delicious drinking vinegars made from fruit, sugar and (of course) plenty of tart vinegar. Marisa has been making them for years and Joy has just gotten started. They are easy!

And speaking of all things hippie–Marisa has recently gotten back into the groove of sprouting lentils at home.

At the market this week, we’re stocking up on leeks.

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Episode 176: White Beans, The Great American Bake Off, and Cooking without a Kitchen

We heart the baking show, both the British and American versions!

In the food news, an op-ed in the New York Times urges us to go cold turkey on sugar for a month. Would you do it?

What’s for dinner this week? We’re thinking white beans. In soups, spreads, salads, etc.

Have you guys been watching the Great American Baking Show? We have (and we love it.)

Joy is a bit stressed about the coming weeks because she will need to cook without a kitchen in her new house for a while. (Any tips for her, gang?)

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173: Home Cooking Highlights: 2016 edition

The first order of business in this last episode of the year: The big Cuisinart food processor blade recall. Check if you are affected here and find out how to get a replacement.

Our last episode of the year is one more big ol’ special episode before the year comes to an end. We made our lists and checked them twice–our “Everything I Cooked for Dinner in 2016” lists, that is–and then compared notes. We talk about the stuff we made again and again, the places we looked for recipes, and what we were making when weren’t using recipes.

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172: All Things Instant Pot

You guys asked, and we answered. In this episode we do a deep dive into the appliance of the moment: The Instant Pot.

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Episode 170: Whole Grain Combos, Vegan Eats in Philly, and Niche Food magazines

coverephilwin1617

This week Joy has highlight’s from the brand new issue of Edible Philly.

In our “What’s for Dinner” segment, we talk about Whole Grain combos. (Two grains are better than one.)

Joy reviews the vegan and vegetarian highlights from her vegetarian sister’s recent visit.

We talk about a couple of highly niche food magazines we’re loving lately. Name, Sift and Cure.

We wrap up with a couple of festive topics: holiday drinks and persimmons.

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Episode 166: Tofu, Carbon Steel Skillets, and String Beans

chartersub_cover
Controversy over Christopher Kimball and his new magazine, Milk Street.

This week in food news: America’s Test Kitchen Sues Chris Kimball

In our what’s for dinner segment, we’re talking tofu. Joy has her eye on this recipe.

Yogurt is such a go-to snack, but maybe we should consider another high protein, toppable, versatile food instead. (Ricotta)

Cooking with carbon steel–like cast iron but more non-stick. Joy was inspired to give this cookware a go thanks to a story in the new Milk Street magazine.

And finally, at the market this week we are buying up string beans.

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REPEAT: Homemade Pizza, Packing Lunch, Brine Street Picklery

Hi, Listeners!

Marisa has been on book tour; both Joy and Marisa have been sick. We’ll be back with a fresh episode for next week.

We hope you enjoy this encore presentation of an episode we first posted last September. Show notes here.

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148: Fourth of July Cooking

salad
A summery salad

Happy almost Holiday Weekend, everyone!

This episode is dedicated to all things Fourth of July–grilling, picnics, classic sides, refreshing sips, and patriotic cakes.

We also address food safety, which is always important when combining mayo and the hot sun!

Stay cool out there.

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