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In food news this week, we’ve got America’s Favorite Pizza Topping Is Starting to Get Scarce via Bloomberg
In our What’s for Dinner segment, it’s all about eggplant casserole. Marisa made one last night with roasted eggplant, tofu ricotta and homemade tomato sauce that was pretty darn good.
In our How’d You Make That? segment: Dan’s Birthday Cake: The Brooklyn Blackout Cake from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts by Fran Costigan
This week, we address a listener question. Margaret asks, “I am curious why Joy doesn’t eat fish since not all fish is high in cholesterol. Also, don’t think I’ve heard either of you say much about preparing seafood.”
And in What We’re Loving, this week, it’s roasted summer squash.
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Hey there, I have been listening for years. Thanks for staying the course. In regards to smelly fish and only cooking it on the night before trash pick-up. Just wanted to let you know what I learned when I met my husband. As a bachelor who didn’t make much trash but did cook for himself sometimes, he had a concept “freezer trash”. I was like “what the”. Basically, take a plastic bag and if you have gross meat trays and/or things that will stink up the trash put the smelly things into the bag, close it up and put into the freezer. Utilize the same bag all week until trash pickup, the freezer kills the smell/bacteria. It works wonders and we still utilize the concept today (13 years later). This method has especially been a lifesaver during isolation at our camp in the woods. Just thought I would pass this along!
This is a great idea, thanks for sharing! Now that I’ve A) gone vegan and B) compost I don’t have any smelly trash anymore but if you are cooking fish/meat I can see how this would be a lifesaver!