10 Burst results for "Obsessive Home Cooks"

"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

06:05 min | 2 months ago

"obsessive home cooks" Discussed on Local Mouthful

"Where here to talk shop with obsessive home cooks everywhere and this week talking about white bean soup say tan and enduring changes to our home cooking. But first let's talk about something we read this week. you know. i can't resist. Some kind of click bait millennial type listed goal and boy. Oh boy was ever one of those. So aarp why am reading a rpi. I'm not sure But anyway they had an article about the millennial the healthy millennial food habits that older people should adopt first of all. Let's talk about like what is a millennial. I looked it up pew. Researchers at somebody born between eighty-one and ninety six. When's your birth year. If you don't mind sharing seventy nine. So i'm and i'm yeah seventy seven. I'm in that weird little bubble. That's really kind of generation lists. I'm a little too young to be a gen-x like i'm and i'm a little too old to be a millennial it's weird. I wonder how large that bubble is. I've always sort of felt see. Yeah well it's you and you and scott you're both seventy seven guys have always felt genesee to me my sister is eighty two and she's very firmly millennial but i i've always kind of been in the middle based on these foods though i that makes me feel like i hit might have a millennial streak in me. You know what. I personally argue with this list. I take upset. A exception to the idea that these are millennial foods. Okay so here let me. Can i read out the list. And then we can he do so the list there nine things on avocado toast cauliflower. Kale kombucha marcha oat milk overnight oats po cables and keen. And first of all. I would say. I've eaten at least half this list for the majority of my adult life. So long before the millennials came along and where came into their yeah came and trendsetting trend trendsetting ability and some of these things. My mom was making in the seventies so like how can they be millennial foods if you know the hippies in nineteen seventy were making them in eating them. Can i give you. Can i quiz you. Yeah i love everything on this list except one thing. I don't think you like overnight outs. Correct hat learn you are. You're my food soulmate. I do pretty well. How do you do you like everything on this list I like most things. I'm not a huge poe cable able fan. Only because i don't feel like they always translate to like east coast food. Well you know to me. Poco bowl is really something. You should be eating in hawaii. Probably my deep and abiding love of white rice like you know. It's mostly poke holes most mostly rice so i love them but yeah macho is definitely not a food now at all nor is cauliflower. Kale they've been around for ever. I do agree. These are all healthy foods. Yeah but like. When i we avocado toast when i was a kid in. La we had friends who had avocado trees so in southern california. You know someone can easily show up on your doorstep with a grocery bag. Fill evolve volcanoes. And you have to figure out something to do with. But you know we've been eating evan. I personally been eating cutter toast. Since at least nineteen eighty-one it sounds pretty pretty good to have a california neighbor with all those avocados like anyway. Sorry i was lost in the fantasy of being a california there for a minute. no it was. It was pretty great. I have to say that. The only thing i miss about california is the produce like there's just nothing like it it's magic but otherwise i'm happy to be living where i'm living. I will say that i agree with. Aarp the are all pretty basically healthy foods that it would be good for people to eat. Yeah you know regardless of their age. But then they're like exceptions. I thought oh geez you know so. Many of them came with sort of hesitations to recommend You have to be careful with kale if you're on certain blood centers because that's true true but it was just sort of a depressing no reminder that even kale can be a problem. I mean now to split hairs but and you know my dad has been on blood thinners for at least way long before his stroke at least at least ten years even more And he always Used that as like to get out of greens free card. So of course i tried to learn about it and the fact is like you can eat all the kill. You want no matter. What your medication. Almost no matter what you're measuring agent is. I can't speak to every medication but for bloods that are specifically as long as you're eating a consistent amount you need to eat around the same amount every day. oh interesting. it's the vitamin k. Yeah anyway so of course it's always share this with you I wonder i. I would think most of our listeners are older than millennials. But what do you think maria. Judging from our patriae on chat group. I would think that's probably true. I think we have more of a gen-x Baby-boomer yeah audience. Which launcher there. Some yeah but you know i. It doesn't matter which you are. Local mouthful transcends generations. We are a home cooking. And that is universal. I just would be curious if people who are legit millennials feel that this list reflects things that you know is of their generation or whatever so someone will come to the show notes until yeah. That'd be interesting okay..

hawaii california this week ninety six first southern california one both seventies eighty maria nineteen eighty-one seventy nine two seventy seven guys one thing nine things scott least ten years La
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

07:12 min | 4 months ago

"obsessive home cooks" Discussed on Local Mouthful

"Local mouthful. We're here to talk shop with obsessive home cooks everywhere this week. We're talking about butternut squash. Alfredo caramelized onion kale and edible gifts. But first let's compare notes on something. We read this week. So i wanted to talk a little bit about the community fridge. Movement that We're seeing pop up all over philly Had you heard about this. I have seen it on instagram. I'm there's some people. I follow that are That promote it and leave stuff there and you know just trying to spread the word So i have. I have seen it. There's one very close to me here. by the bach building in south philly. Yeah i I've really just be. I've been becoming more and more aware of it and there isn't one in my neighborhood. Obviously because i'm writing center city and so there's not really a place where you could safely keep and protect the fridge like that But i've been giving money to the various fridges around the city. And i just love it as a way to Very easily have a large impact on You know a population that needs help. And it's it's sort of unmediated so it's like you don't have to go through an agency there's not any sort of you know Qualification that people put food in the fridge and in the pantry. And if you need food you take it and i to me. It is such a lovely system. It's very simple. It's just as refrigerator. Set out on the street. Set up on the street for people to give or take What they have to share or what they need. Yeah they're now. Fourteen of them around the city which i think is pretty amazing There's two in south philly. There's several in germantown There's one out in west philly. They're just they're all around the city and And yet like Businesses donate to them but individuals can too and so If i wasn't quite so hampered by small children in transportation in a worldwide pandemic. i'd probably volunteer for shift. But right now. I'm just you know once a week at choose one. Send ten or fifteen dollars to the organizers to help keep money flowing and get groceries but if you live near one or one sort of on your regular route you can just add some groceries when you go shopping of canned goods or produce. They always want fruits and vegetables. And you know just drop it off at the fridge. I don't think it's just philly. I think this is happening. Another gases around the country. i think Obviously the situation with the economy is not great and his only You know without People's unemployment running out and things. It's like a really rough time for many people and This is one initiative. I think that's trying to fill in the gaps Yeah and it sounds like pretty successfully mean. I wish we lived in a world where it wasn't necessary but because it is it i really just like. It's one of these little things that i want to work to support and Do can to keep going. Yeah it's an uplifting story. I actually did come across news article about it from whyy. I will drop into the show notes if you want to read about it if you have this program happening where you are. Tell us about it. We'd like to check that out too and maybe raise awareness about it for other listeners. Maybe you know people can donate to the ones in their area. Drop off a bag of lettuce. Or what have you Yeah it's that time of year where like Giving is the reason for the season right so a little piece of positive news. Yeah for what's well okay I'll do you want to know what i'm having for dinner lately desperately Butternut squash risotto risotto. We're afraid i'm sorry butternut squash. Alfredo i like butternut squash risotto to who are not butternut squash. Alfredo is new to me. tell me more. I was flipping through By one of my favorite cookbooks. Does it buying. I ease shandra moskowitz and It's like really such a dense book. There's so much in it. Like i feel like i don't have a firm grasp on every everything is in there but i came across this recipe and it just found it very autumnal. It involves roasted butternut squash siege cashew cream and it just You know. I just wanted to have that kind of a warm comforting type dinner. I personally don't think that the name is exactly right Because it's not very alfredo. He has lemon juice in a brightness from the lemon and it has a cup and a half of roasted squash. And it's a pureed it's like a blender aw so it's orange But it is. It is creamy from cashews and Savory from sauteed onions and it does have a fair amount of stage in there. So it feels extremely thanksgiving e and comforting and good although not to my mind alfredo e i would call it probably creamy butternut squash pasta which is less good name. But i had it with whole-wheat Few silly and i think it would be good with any kind of pasta shaped like really picks up The sauce. I would like it with orca or panay or you know kind of a. I'm not I'm not super picky when it comes to pasta. Although i think she does call for a few silly or rigatoni So i was following her instructions. Pretty much sounds greatest yummy. It sounds so in it. That's awesome the only thing. I liked about this recipe. Is it made so much sauce like it made sauce for us to have like it. Made like eight portions of sauce. How which is great because then you know we have it. We still have some. We ate at a couple of ancient and we still have some in the freezer which is a welcome thing for me. I like to cook once and eat many times as you know as do i and pastas like that fast comforting dinner that you always want to have. I think we had it with some kind of vegetable. Also try to you know bounce out the cream yes well. I mean that kind of sauce Big pile pasta like that with like roasted cauliflower or brussels sprouts or something really is delicious to i. I think that's what we had. Brussels sprouts uses for thought. I think it would be like a great alt- pizza sauce. Ooh do you know what. I mean or You know you could Definitely have it with beans. yeah So i'm probably going to keep using it for possible. I'll make it again for sure. And it was like just really yummy. Just basically put those things in the blender the roasted squash lemon juice This is actually published online. So i'll share a link to it great. And then you saute the herbs and the onion and a skillet and the new poor in your socities or like reduce it a bit and then add your pasta. Just lovely i put. I put a toasted nuts on top of it just for a little extra something. Yeah nice little crunchy and texture definitely going to go in my make again pile when we know you so. We had the patriot chat this weekend. And you talked about.

bach building shandra moskowitz philly germantown alfredo e Alfredo alfredo Brussels
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

07:48 min | 4 months ago

"obsessive home cooks" Discussed on Local Mouthful

"We're here to talk shop with obsessive home cooks everywhere this week. We're talking about being in pasta. Soup twice baked potatoes and what we cooked and ate thanksgiving weekend but first let's compare notes about something that we read so last week last week. Yes i had friends over for dinner on monday night and monday night before thanksgiving. I made a big salad. They brought some hamas it was great and then the next morning i opened up my computer. And there's the romaine recall. And i fed these my friends. Whose big salad with romain. They have a five year old. I felt really anxious. Terrible about it And so throughout my romaine and kept kind of careful watch. Did anybody gets sick. i get sick. Nobody got sick from the romaine. I had but it's been pretty scary. There have been a number of cases of people getting sick. Thirty two cases from what iran It's not technically a recall. Though it's it's a message it's like a warning from the cdc but it is unusually strongly worded in fact they're telling everyone home cooks and restaurant establishments to throw out not only to throw out any romaine or like products containing remain like salad mixes but also to wash like thoroughly. Wash your fridge with soap and water. Romaine has touched it. I know it's really gad's it's scary and it's interesting that it used to be that you know produce wasn't the thing that caused e coli it was like me and poultry and over the years it's become produce because of lack of sanitation in fields where things are being picked and grown and picked. What i read is that it's run off like getting into the irrigation water and that in fact the obama administration had put a rule into motion. That would require testing of irrigation water but the trump administration shelved it earlier this year. Wow so well it's really disturbing and the other thing that's hard about. This is that I saw someone writing about how you know. It's not an issue with small local farms. Like if you're buying romaine from your local producer actually wondered that. Yeah like it. I don't know but the other thing is it can't just be romain. Lettuce like if this is happening in runoff in the fields. Like what else is at risk right. I think the thing is like so much. Romaine is grown together and like those big fields are really agribusiness. Even when they're organic you know just done it. Such a scale. It's true that I was also reading that most of the remain that we eat between december and march comes from a particular place in arizona where know a little e. coli in the water that's used water. These fields is like it's a whole lot of lettuce contaminated true. So what a bummer. I feel first of all. Like i don't know i guess it's these repeated warnings about romaine have made me kind of like not regularly by it really so i didn't have any around and i actually did. I just wrote a story For the washington post breeding salary and one of the things. I suggest is that you use salary. We've talked about this on the show finally shaved salary to create like a bed of greens for salad. Yeah and I did compare it to remain in the story. And then of course it had to be ended out because even a mention of romaine is toxic. Point the suggestion that you might eat it. So i think your major winter cells with salary or another local mouthful favorite cabbage indeed and in fact i when i made my lunch today. I have no lettuce in my fridge at all right now simply from a combination of having to throw it all out and then also just like it's the time of year where i'm more interested in. You know cooked vegetables. But i needed something crunchy to go on top of my open face. Turkey sandwich you know the monday after thanksgiving when recording this and so i turned to Like thin batons of celery to like put on top of my turkey and worked really. Well i've been doing these projects for the post. Where like. I develop three recipes. Were around a thing. Like i did one about catch up and i stand behind those recipes that i developed and they were very delicious but like when i was done. I did not want anything to do with ketchup for a long time but now i still have. I still like happily munching away on celery celery is. It's good stuff. Teller is unsung and really a hero. Especially this time of year stories not going to be published december. But i'll share it when we get the link to celery. Bring some nice crunch to your then at that time this pub. This podcast goes live. Maybe they'll be a salary recall. Who knows god. i hope. let's hope. Now so i wanna talk about this being soup. I made recently because they did on the instant pot and it was amazing So one day. I was really craving like a hearty bean soup and i didn't soak the beans overnight and i didn't prepare. I didn't really ahead more than like two or three hours. And i wanted it. I just wanted to be really simple. And so i pulled on the instant pop because i knew that that would get me to you. Know certain that it'd be done before dinner So i chopped up a small onion. I had a couple of celery had some carrot. And there they should rename the instant pot the pot. It's not instant but you'll have it today exactly like that. You know so. I saw take those that veg and some garlic in a bit of olive oil until it kind of softened and then i added two cups of beans and what kind of beans i was using like a model black and white It was some bob's red mill. Me and i was picturing wiping. But i i would have preferred a white bean but it didn't have any i so it was simply a what can i make. That will be ready today. That i don't have to leave my apartment to make understood. And so i think a very antenna cranberry bean perfectly acceptable. So i added the beans. I added like six cups of water. at a little salt and a pressure cooked for i think thirty minutes. I really wanted to be very tender. And when i was done you know when it was up i took the lid off. I let it do natural pressure release and And then when it was all done what i did is added a little better than bouillon to kind of boost the mommy some pepper which kind chicken i used chicken out but i think that like if you had a turkey or even the vegetable it would have been delicious and if you use the vegetable. This is a vegan soup. So that's that's one way to go and then the beans were tender. After thirty minutes. I threw in. It was something like A cup of teeny tiny pasta and i pressure cooked it for one minute and was perfect excellent and that was it and it was so good and we ate it like i read it twice for dinner and wants for lunch. Easy cost nothing. That's true and it was so good and satisfying so you could have done something like add. A little tomato wants the beans. Were done cooking. If you wanted a little bit more vegetable. If i had had some kale or something i would have added in with the pasta. You know if it's too thick you out a little bit more water. The nice thing about the pasta is it adds all starts when you just cook the pasta. That one minute. In the bean broth it really thickens it and makes it really kind of hearty even though you're not adding anymore You know fat or anything. It was perfect. It was exactly what i wanted it to be in soup my like my winter i think is going to be my my winter to when nothing else is in the house kind of soup. I made a soup sort of like that yesterday. I didn't do it in an instant pop. Because i have a lot of like stress around not knowing exactly how long to cook certain beans and pot. I've been doing like a quick soak league ever do that. Where you boil. You're being you bring you put your beans in with the water..

Romaine hamas cdc washington obama administration arizona producer Teller
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

05:32 min | 6 months ago

"obsessive home cooks" Discussed on Local Mouthful

"I'm joy manning a freelance writer focused on food and health and I'm race McClellan creator of food and Jars. Welcome to local mouthful we're here to talk shop with. Obsessive. Home Cooks everywhere, and this week we're talking about Shepherd's Pie. EGGPLANT LASAGNA and the Great British baking. Show. I. Let's compare notes on something? He read this week this article in the Washington Post caught. My Eye Tofu sales skyrocket during the pandemic as consumer search for affordable meat alternatives by Kristen. You think it's heart heart heart key. Her last name is H. A. R. T., K. E. She's lovely anyway I'm sorry Kristen. If you listen that, we didn't know how to pronounce your name but anyway Lincoln the show notes. And I thought it was I saw just after our patriotic coffee hang this weekend where Tofu was a hot topic issue was people really wanted to talk about new and interesting ways to do Tofu and apparently everyone right now yeah. It didn't surprise me totally consistent with our little group chat out it and I will say for anybody that was there. They're very appealing sounding recipes linked in this article that I'm going to share in the show notes. For still more tofu recipes beyond the ones that we talked about go check this out but. The thought that I thought was the part that I thought was interesting from a news perspective is that there have been tofu shortages which? I guess I've heard about on the Internet but I haven't felt because I have a tofu subscription through philly food burke But Nielsen data shows the tofu is Tofu. Sales are forty percent higher in the first half of two, thousand twenty. Then they were last year, which is amazing and I think I mean I'm sure the pandemic had played a big role but I also feel like it's been a perfect storm of people eating up to looking for meat replacement. So it's like it's the climate and then the. pandemic must have just kind of pushed it over the edge will pete I guess had a campaign. It said something like Tofu never caused anyone to catch corona virus or something you know because the meat packing plants were and I think still are a hot spot Also many people have seen their income stay hit Yeah and whether that hit is a little or a lot. It always helps to save money at the grocery store, and Tofu, is on average two dollars a pound compared I mean that compares very favorably to meet. Yeah. So you know it is a as the article says it's a healthy affordable protein. Yeah. I mean I probably make something with. Tofu at least once a week my favorite is shaking Tofu Andrea. Talk you say her last name, win win and I have the it's from the Vietnamese. Food every day is that the name of the book I always for whatever reason it's like my teflon with my brain I think it's Vietnamese, food every day or Vietnamese food any day. Okay. Anyway it's a great book the where the recipe is also available online I think it's on the food and wine site, and I may get at least every couple of weeks and then serve it with either like roasted Broccoli or saw cabbage, and then some rice and the only thing I do differently as I was double the sauce because we. Want more sort of drippy sauce to pour over the rice but it's great. It's so good I don't usually serve it with Rice I. Think it has a salad I never do it with a salad I. Think of it like homemade Chinese food like you know like you'd get it like a vegetarian Chinese food restaurant. That's what it becomes for me is. Interesting It becomes is very quick because. I cook the rice and the rice cooker, and then quickly cook the vegetable and so the Tofu's the main thing I have to cook and it's so fast and easy. The other thing I do is I dry fry rather than frying it normal and it's great. It's Easy I. Love It I. Know this is going to surprise you but I make it exactly as Andrea. I'm not surprised. I. Don't know but it's a great recipe. I'll put that recipe in our. Show notes and I. Maybe I'll go back and update the. I. Made a list of all the recipes we talked about our Patriot on meeting over the weekend. I'll add it there too. In retrospect the only thing I wanted to touch on with this article before we leave, the topic is the concept of Toe Phobia which is the fear of cooking with Tofu some the interviewed man big manufacturers of Tofu, and they said that's a big obstacle, and so they've been doing more like a big toe food marinated Tofu things that are more like ready to eat you know are just easier to prepare. But I thought well, if people have to- phobia, they really should buy e book. So many Tofu either Tofu recipes in there and I am your therapist curing your toe phobia. You heard it here first by Joys e Book and Cure Your Toe. Phobia. Yeah. Let me make a note to put that in the link. As I've tried to like move out into like selling my own stuff. I'm like the worst I have such a hard time. It's so hard L. Ing stuff I really want stuff I admire the people who do it well, I. I'm not one of them, but it is it's hard and it's an art to kind of feeling confident what you've created I feel like a sense of confidence I feel so awkward about it I don't know I know like I know if you have 'til phobia and you make my recipes, you'll come around because the recipes are really great if I do say so myself, my recipes are all like really tested. Multiple Times. I made a recipe from a book shall remain nameless over the weekend but I was like this just plain doesn't work..

Tofu Kristen Washington Post writer Shepherd Rice McClellan philly Lincoln H. A. R. T. Nielsen Andrea
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

03:26 min | 7 months ago

"obsessive home cooks" Discussed on Local Mouthful

"Talk shop with Obsessive Home Cooks everywhere this week we're talking about soy curls soup season, and what we're eating for breakfast these days but let's compare notes on some things that are in the news right now. Almost canceled this podcast recording today. I feel that coming from you joy. So we are recording on Saturday, September nineteenth and the news just last night. That we lost Ruth Bader GINSBURG. Which is A huge blow it's a horrible. You know she has she fought so hard for so long and. It the timing. So couldn't be more tragic in terms of national politics and. How to how how we're going forward as a country She was very sick. So I'm not sure why I was so surprised but I was very surprised. Well, she has rallied so many times so many times it seemed like she was on the verge and she fought back and so part of me just thought she'd always be able to go on like that or that you know that we would inaugurate Joe Biden, in January and she would retire the next day we are facing pretty serious consequences. Yes. There's a lot of voting rights legislation slated to go before the Supreme Court and as I was saying to you before we record it even if in the unlikely event, we are able to rally. And delay the appointment of another conservative justice. Even the event we were able to like hold that off. It's still. Looking dark for voting rights and as well as the important healthcare stuff coming up between before the Supreme Court this fall. So I think. It is more important than ever to be engaged in this election I. Don't I don't especially love politics like I really wish that I could. Be Cooking and reading, and like working out like not having this occupy all of my waking fouts all the time. But the situation that we're in I think requires a all hands on deck. Approach yes and As we talked about a little bit before we start recording the only way out of this mess is like a Joe Biden landslide and. My personal feelings for Joe Biden are net neither here. Nor there actually in all of this like my opinions about his policies and his record and like what he thinks and I feel like it is all irrelevant I don't know if you saw AOC speaking on this matter but she said that. This is like about. Whether, democracy lives to fight another day. Yes. Absolutely. So that is why I have been volunteering for the Biden campaign film banking which I detest. And it takes it all out of me for like hours after I do it But I'm doing it because it I it helps educate voters voting his little complicated this year I was going to volunteer to text but it it feels like there's a lot of texts banking that like tex banking slots are fold everybody wants to tax because it's easier frankly But anyway This is the time if you've thought about doing it now at the time, if you.

Joe Biden Ruth Bader GINSBURG fouts Supreme Court Obsessive Home Cooks AOC
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

05:33 min | 10 months ago

"obsessive home cooks" Discussed on Local Mouthful

"We're here to talk shop with Obsessive Home Cooks everywhere this week. We're talking about Pittsburgh. Style beans and Greens how the Ice Cream and black cookbook authors, but first. Let's compare notes on something. We read this week so joy. Philadelphia starting open up their sidewalk cafes open everywhere. But. You feel safe beaten out. I personally. Do, not me either, but this is the real. This is happening I I'd walk. Dining is really in full swing now and in just a couple of weeks restaurants will be allowed to be open to half capacity, and that's the case in many places around the country. Even right now, so this article from the conversation really caught my my I about how to lower your corona virus twist while eating out restaurant advice from an infectious disease expert because I think that it's worth talking about because even if I'm personally not visiting restaurants anytime soon I'm sure a lot of you all out there are and I think everybody's deciding what their own risk tolerance is right now and whatever you decide works for you. You should try it I. Think we should all try to be say his possible. Yeah, definitely One of the things the article pointed out which is quite obvious, which is, you cannot wear a mask while you're eating. Everything that I've read about masks indicates that they are Super. Helpful should be wearing them whenever we're out in public. Yeah, that is what I have also taken away from all the articles This article also recapped this study from China that showed the virus spreads all over a restaurant It's not just to this idea of six feet. Distance will make you safe does not apply when you're in are closed room with an air, conditioning system or some other air circulation device because then the particles travel all over everywhere. And we don't really know. How far would be far enough interested inside of? One of the things that this article pointed out that would be helpful. Is If restaurants tables divided by like plexiglas walls? Can you imagine no I can see that happening anytime soon? another suggestion it had that I thought was much more realistic. Was One restaurant worker per table? Typically you'll sit down and one person will bring you your water Another person might ask you. What kind of drinks you on. Another person will take your order than a food runner will come on. Bring your food and then bus will bust your table, and all those different people you know just multiply. The potential for exposure, so if one person handles all of that stuff that would be better. Yeah, that makes sense to me. our restaurants screening guests for their temperature well. I mean I. Feel like that's that's one that's faulty. Because if you are an automatic carrier or right just not sick yet true, you know it. That's not gonNA be. Telling you much right and this article said that the need for disposable dish wearing everything is not necessary because everything is washed between uses. But then a disposable menu is probably a good idea makes. It also talked about how the risk for prepared food is pretty low like if you'RE GONNA go pick up. From for takeout, or what have you which we've been hearing all along And that outdoor is safer than indoor. So you know what we've been hearing that, too. That makes a Lotta sense, but I keep thinking about the workers in the kitchen. Kitchen restaurant kitchens are so small tiny. I know that's one of the things that has kept me from getting takeout. I don't i. don't I just feel so conflicted about it. I know I want restaurants to survive and thrive, but at the same time I want everyone to be able to be safe from the virus as safe as they can, and that means not working in cramped quarters with other people I know. One thing I have heard restaurants do is sort of create units like teams only worked together snow to help minimize the risk, but it's not. It's not a perfect solution. Yeah, I mean we've been getting takeout in large part because we want the restaurants in our neighborhood to stay open, you know so We've gotten fo- from you know spot around the corner and Thai Food and But I do think about the people working behind the scenes, and if it's safe for them, I don't have a perfect answer. No, I don't think there is one but this is just an article. I wanted to share because it has a lot of things to consider if where you live, restaurants are back in the dining room where they will be soon. I'm going. It's not incredibly long. It's really in plain language I'll share it in the show as always i. I did read something recently. I don't know if I could track down again about how how at risk servers are feeling and you know people are going out to restaurants again in this kind of celebrate Tori manner and talking about I haven't been out since March in the middle of March. You know a lot of us haven't been out since middle of margin. And how upset servers are that? They're having to choose between their health and their their jobs right. One of the things it's a little bit. I think concerning is that you know unemployment right now is pretty. Good Yeah. unemployment programs go in the United States and servers that were laid off because their restaurants were closed. You know got. Their unemployment benefits now when restaurants reopened if they're called back to work, but there are choosing between is..

Obsessive Home Cooks Greens Pittsburgh Philadelphia United States China Tori
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

07:50 min | 10 months ago

"obsessive home cooks" Discussed on Local Mouthful

"We're here to talk shop with Obsessive Home Cooks everywhere this week. We're talking about Green Pie Sag, Tofu and aprons, but first. Let's compare notes on something we read this week. So We're recording this on but is it June seventh June seven It's been a week of protests and happenings all across the country in the world and one of the interesting things this is had one impact that a tad is that it's turned neighborhoods. That weren't food deserts that had plenty of food access into neighborhoods that don't have um food, good food access as the protests and there's been some looting as a result of those things which I think is really interesting. I you know just from a personal experience I live in center city Philadelphia and the looting that happened last week came right up to my block. answer. There's still a lot in my neighborhood. That's boarded up. That's closed And so food access mean certainly is not impossible for me in especially because you know, we have resources. We've got grocery delivery this week. I preordered the farmers market, but My ample options have really been cut back lately and I and I felt that pinch and you know. I'm still incredibly privileged. I have lots of food. That's available to me, but just knowing that. I can't run out in the afternoon pickup. Whatever I want has been you know constraining and I I realize just. How much harder other neighborhoods have it you know with pharmacies being boarded up in times, pharmacies are only option and This has been happening all over the country. Yeah that's certainly something that I didn't necessarily think of with the the protests, and like the ripple effect that it has had I. Think ours in Philadelphia have been even bigger and more An impactful in both there. I think that they have been so meaningful, but also like just all. There have been many days where every street in center city is. Shut down to traffic like that's a major yet. The they've had for most of the last week. It's been so the Schuylkill river to the Delaware River, and then it's been from like either South Street Walnut on where the southern border is up to like either market Archer callow Hill and no matter how you slice it, I live in that lock in that box so like we haven't been able to get in and out as much Like so I've been getting a lot of my food from the farmers market and the Rittenhouse Square farmers market. They've been doing really good job of making preorder available but like the Saturday they closed center city to traffic at eleven am, so the farmers market was severely curtailed. She had to get there between like. Ten thirty to pick up your pre orders, so that had impact not only on the shoppers, but also on the farmers who had a lot of food that they weren't able to move. Because normally, they'd be there from nine to three so like it's pinching everyone. Right I know it was hard on restaurants as well. That are just trying to survive with some takeout a business. And you know with the curfews at five six o'clock, it was You know tough, but tonight I think our first day where there's not the traditions restrictions. There's not the curfew so hopefully that will bring an end to the temporary food deserts that we've had am yeah. Before we move on from this topic to just wanted to give a shoutout to bunny hop. P. H. L. which is sort of a pop up. Organization started trying to people during the pandemic, and now has continued to feeding neighborhoods through the protests. They do weekly food pickup produce box stuff like that out in West Philly at Malcolm, x Park, and they've been doing a great job I know you mentioned when of your former writing students? Katie breaks has been the organizers. She's a not just a food writing student, but also an amazing chef in her own right. I've actually cooked I ate at one of the pop up dinners where she cooked. I WANNA. Say the summer, but I think just unseasonably hot. Maybe it was the fall. Her food was incredible. She was You know she's really doing a lot and will include the link to some of these articles as well as bunny hop. Philly. If you want to perhaps pity donation, yeah yeah. of you said food and cash or yeah. They've been exciting both food and cash. Yeah, so that seems like a real word caused especially for those of us here in the Philadelphia area absolutely. So Why don't you Tell me something that you've been cooking up for dinner this week? Sure so I found myself with a fridge full of Greens. You know so. We've had sort of a cool spring. It's heated up but it's been a really great season for growing green, so between buying stuff at the farmer's market and getting a box of produce from philly food works as sort of backed up I had Kale I had charged. I had a Regula I had. You know some Asian brazing. Greens Head a lot and I needed to figure out a way to use it all up. Do you find yourself like ordering too much and out of a fear of running out of green? Oh my God yeah, I've also been doing always. I'm always little. Moby his little. This'll be a good idea for me to help. Well, you know it's funny. As as out so I made this with eggs and up, but as I was making I was thinking. How could joy begin? Is this this week? Because I, do think it's it would be really good and I think you could use like olives to replace replace the Bryans of the FESTA. And then he just needs something to help. Hold it together, and I was thinking maybe even like a little chickpea, flour or something like that. Well tell tell us from the beginning what the dishes will. So, basically, I went looking for a recipe for a green pie and there are lots of them in the Greek tradition with like Y-. Fellow DOE I. Didn't want feel Adela doe I didn't WanNa mess around with that so I found a recipe for Arthur Schulman that used it, but also kind of made Accommodations if you weren't going to do it and you were just gonNA use. A pastry like a pie shop, so I made just enough pastry to fill the bottom of a tart tin and blind baked it. And while that was happening I raised down every green in my fridge, and just trying to use everything up and had probably when I was all done. Maybe five or six cups of cooked Greens which. Greens they really cooked down, so was a lot I added, cooked him down with an onion a couple of press, garlic cloves, and really just got everything well wilted when it was all done. Cooking is set a fine Mesh Sieve over a bowl, and put all the Greens in it so that they could drink more liquid so that I wouldn't make my filling mushy. I didn't want to be watery so When I was ready to Bake I put the Greens in the food processor with four eggs, six ounces of fetish cheese, and some fresh ground, black pepper, and pulsed it until it was sort of a uniform mix, put it in my blind back, baked pie shell, and I baked it at like. I think three, seventy, five. Whatever Martha told me to until the interior was set, and it was so good, it was just so good we ate it. with a big salad more Greens. Because I also had lettuce Greens on Greens Greens and it was great. It was and we had it for lunch the next day. It was great. It felt sort of a total departure from the things I normally make You've got kind of that salty brightness from the Fed the eggs held it together It was really satisfying. Scott liked it, and normally you know that much green matter might have turned him off.

Greens Philadelphia Philly Obsessive Home Cooks Schuylkill river Rittenhouse Square DOE Martha Katie P. H. L. Scott Delaware River FESTA x Park Arthur Schulman
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

12:41 min | 1 year ago

"obsessive home cooks" Discussed on Local Mouthful

"We're here to talk shop with Obsessive Home Cooks everywhere this week. We're talking about Broccoli Soup chickpea dumplings and I'm going to give you an update on my cholesterol levels but first let's compare notes on Sunday. We read this week so I thought this was an interesting article. One of our listeners sent it in about how perhaps going Vegan isn't the most sustainable option for for humanity for the world and this is something that I've heard a number of times. I thought it was interesting because what they did is they took different groups of people and put them on different ten different eating patterns. I guess they didn't even use people. They just kind of compare the Diet and Tried to see what was the most kind of sustainable and kind of the planet where I thought that there were some assumptions. That were suspicious to me. Though like they send animal. The land is used for grazing is not suitable for growing other crops for eating which well that can't be true sometimes in terms of like rock your soil ground. That isn't flat like there but that's not necessarily how most of our animals are being grazed. Currently yeah and I don't I think a lot of the land where animals are currently living which is indeed acres and acres of land has been destroyed by the by because of them being such close proximity. But I mean that's not to say that it would eternally that it's true and you know. I think that the thing to keep in mind is that there are different ways of raising animals. So like the Kind of large scale production that we employ in this country isn't kind to the ground into the earth or to the animals right but there are ways of more sustainably raising animals. That work in concert with sort of renewing the ground. Oh right like pocket an old fashioned poly culture farm. It's really an environmentally healthy. Exactly he's of land but the meat that yields is very if we're going to scale that to a like a population scale it pretty minimal exactly not none but minimal and I think that that's perhaps what they were getting when they said that The they found that some of the vegetarian and Low Animal Product Omnivore diets. Were the most sustainable. I think that they were looking at my assumption would be that they were looking at those kinds of old school methods of raising animals. Right although it doesn't say that explicitly does. It was full of assumptions that we would always produce the way we produce it now. Yeah itself to me is a little unsustainable but there I mean. There's not a lot of historical precedent for strictly vegan diets. It's true and I think there is such a long way between traditional diets that do include animal products and the way we eat in America typically in in most industrialized countries. It's a big gap. Yeah absolutely This is very interesting though. Yeah it was and I think that it raises some interesting issues. We as Americans tend to have food trends so right now. We're in this food trend of plant based diets and fake meat. And it'll be interesting to see you wear we settle out. I think that's one food trend but I think there's the opposite. Food trend is also happening. I'm sure you've heard of the carnivore tie where you basically. Yeah we need to Kito. True is the thing I think something among the most search things on Google actually right now I know I feel like often when I do. Cook book searches like to see what is coming new fifty bookstore. Kito right and you can actually can do Akito plant based Diet but it's Nuts. I mean literally nuts. That's all you eat because Kito if by some chance you don't know is like super high fat high protein zero carb like to take things to extremes in America. We sure do we sure do. Yeah it's just it'll be interesting to see where all going with this feeling of. It made me think of how hard it is to study this stuff. You know it's like I. I definitely think there's questions particularly if we're talking about a plant based future where Things like beyond meat are the mainstay of the Diet. Yeah I think. The environmental impact of those types of products are not known it is not known right now especially as they scale like well and also like you know. We're GonNa talk about your cholesterol later. But if you're choosing a plant based Diet for health you know they use sort of a lot of commodity crops and a lot of coconut oil which is high in saturated fats. So it's not as if it's going to be a healthier diet necessarily if you're just replacing animal meet with beyond meat. There's some research on like What I'M GONNA call like junk food vegan diet a hearses more wholefoods diet and the whole foods. I'm wins Hanau hands down in terms of hell. Yeah because you can be even more unhealthy. You know Vegan junk food is yeah unhealthy but yeah it's complicated. It's an interesting study. I'd like to know more about like the funding The researchers interests are true. How like I? I didn't have a chance to read over the full text. This study but I Probably will because it's related to my book project Yeah you know which is the book is called is our food killing US and I feel like you can't ignore the impact of Bracknell planet when you're talking about is the food killing us because there are no people on a dead planet true so yeah of course is always will post a link. Tell us what you think. Yeah absolutely so. It's still freezing cold. It is yeah it is firmly winter. Here we're still making soup. I sup- making soup brings me such joy. I know it sounds silly I love I love it. I love the process of making it. I love eating it. I love knowing that I can make a big batch en route to cook for two more nights like everything about soup satisfies me. I'll have to tell you it's been a while since I've made a non bean soup. Well so here's when you should do. You should vegan is a period broccoli soup so I did a while a couple episodes ago. I don't remember his last one before we talked about how I had gotten some produce boxes from various places and in one of my Sort of recent past produce boxes. I got a cubic ton of Broccoli One of the things that happens sometimes like we got a lot of Broccoli. We're throat all these boxes. So I ended up with something like five pounds Broccoli and thought. Oh God okay. What am I going to pass? Brockley if I just steam this this it's GonNa take us two weeks to eat all of this so I made a big part soup Sauteed and onion chopped it up and small of oil sauteed added all of the Broccoli. The stems everything all of the Broccoli and your order. Yeah I was going for it all in. I just wanted all the Broccoli to be transformed into something to think about again. Maybe it wasn't five pounds. It was a lot it filled my like an eight courts soup pot and I covered it with some water. I added some. You know your favorite and mine better than bullion and I just covered and cooked until the Brock Lewis tender once that was done I period with an immersion blender. And then I'm I made it with a little bit of cheese so I did a ru with a little bit flower. A little bit of butter Some milk and then added some grated Cheddar and Then stirred that into the parade Broccoli. Rockley Cheddar BFF. They are so good. But I mean certainly. It wouldn't be hard to do this as more of a a plant based thing where you skip the cheese. I've done with Cashew Patricia. Exactly and it's very good. It's delicious to go that route if you don't want to go to the trouble of making a roo another good option if you're eating if you're a dairy consumer is a can of evaporated milk. I know it's like old school and not very popular. But even like a low fat evaporated milk will give it a creamy. Mus and all. You don't have to make a rude onto join anything you can just put in the M in the can and that's also great if you're cooking for someone who can't have flower you don't have to worry about the gluten cheese melt smoothly as well. Yep and yeah it was. It was awfully good and so I mean basically. We just ate it for three nights soup and toast like that. Was you know that's what we went for? Really enjoy soup until yeah and I mean you could certainly dress it up to like you could make croutons you could Frizzell some shallots or onions and put that on the top I have been buying canisters of pre fried shallots at the Asian grocery stores. Oh interesting you say that really. That's on my list because bone apetite. Has this incredible looking recipe for like a charred Brock Chard Kale Salad with citrate winter citrus? And that's the garnish and I wanNa make the salad so much. I'm like I'm going to go to the market and get them. They're so good and it's so easy it's like an it's you know. It's basically like the French fried onions. You get for Green Bean casserole around Thanksgiving. But they're shallots are sweet. They're crunchy it. Keeps in the cupboard. It's it's my favorite like when something needs a little zen like a little judge just shaking some those fried shallots from the Asian grocery store on top. Make everything delicious. Yeah hope to join you in in the last year that has become of my like unsung hero pantry staples because it's just easy and it makes everything good. Yeah I I encountered though I think at Alex Jones is house. Alex Alex Jones is a local food brighter and she did an art. She wrote an article about Melting cheese type of melting cheese is escaping me Rock let more a winter issue edible philly and among all the garnishes that she had arrayed there at the photo shoot. It was the crispy. Shell Yeah Yeah. They're great. I highly recommend them. So that sounds good. All right joy. So a how'd you make these chickpea dumplings? I saw this recipe and eating. Well I guess last year it's chickpea dumplings carried tomato sauce and I made it right away because I had good. If you don't things that's like you start with them to be flower. Ask you not regular chickpeas and there's actually a soup a half cookbook. That has a chippy dumpling. In the soup and then I had never had before. I think it's Inspired by Iraqi cuisine Zahava Book. But I loved it when I when I made it. I actually think those dumplings might be chicken and chickpea dumplings so that yeah love dumpling. Love all the dumplings that I've ever had in my life and I love Indian flavors so I whipped it up. Friday really enjoyed. It made it a bunch of times likes at school to the Bryce good with non Can make it more or less spicy and so it does have a little bit of yogurt in it and then I didn't make it for a while after I switch you plant based Diet and I was like this is crazy. I can figure this out. It's not a big deal so instead of yogurt just used oat milk with a soured with a little bit of vinegar and you know what it turned out fine. We'll I'm looking at the recipe right now. It's only a Quarter Cup of yogurt so like that it's not integral it's more of a moistening. It sort of the dumplings hang together. Yeah the other thing. I did As I am want to do is I started little cash agreement at the end. Ooh just to give it like a little bit of richness and diversity calls for whole coriander seeds numb and a fair amount of them which I didn't love biting into with my teeth so like I just crack them a little bit for the revision of the reasonable. I think I also added some into the tomato sauce because the original recipe doesn't have you like Saute. Onions is part of the tomato sauce. Which for me is like. That's vital important. These look great. I'm looking at the picture. It almost looks like meatballs. And Yeah they're very hardy. Definitely a comfort food. Stick to your ribs kind of dinner. I will say I've recommended recipe to a lot of people and some people say they don't like it and when I talk to them. I understand because they didn't steam the dumplings long enough. I think the recipe calls for you to steam them for only twenty minutes or something and especially if you don't make them as tiny as they say in the recipe If you have fewer dumplings at the end of your project which I did and I think probably a lot of people would I st mind.

Kito America Alex Alex Jones Broccoli Obsessive Home Cooks Google US Cashew Patricia Hanau Brock Lewis Akito Frizzell Bracknell philly Bryce
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

12:25 min | 1 year ago

"obsessive home cooks" Discussed on Local Mouthful

"Food jars to local mouthful. We're here to talk shop with Obsessive Home Cooks everywhere. This week. We're talking about. Fo- crabcakes baked OATMEAL. Neil and wintery salads. What I let's compare notes on something we read this week? Thank you Maria for digging up this great article Yeah. Impossible dumplings links and beyond buns will China by fake me New York Times so looking around we. I feel like we talk about fake. Meet a lot on the show big right and it was so big. I mean the fact that they are selling it at Dunkin donuts just blows my mind. I feel like five years ago. We never would have even entertained the possibility of that It feels really kind of dangerous to me for fake meat to take over China that that becomes their marketplace. Because you know there are all sorts of environmental issues and and I don't know it just makes me nervous like I don't think the answer to our issues around meet our to eat a lot of this kind of faux fake uncanny valley meet meet my head so many thoughts about this but my first thought will me. It makes a lot of sense to me to use that kind of meat in Chinese food. It's it's not. And I don't want to over generalize Chinese a huge country with like a lot of different cuisines but what I know of Chinese food in his very strong flavors in it and it is a little bit meat minimalist mullahs right. So a lot of times you have looked at stir fry with the you know lots of spices and served with Rice vegetables. So like it's not just like straight in your face that is true yep so you can. Almost I would imagine that you can almost get away with something like I. I mean I've had dishes dumplings for example where it it could be pork but could have just as easily been like a mixture of ground walnuts and mushrooms room to me like yeah. I don't know so that was my first thought. My second thought is it could potentially be very good for the environment to get a certain percentage percentage of China off cow. Me and into this plant me. That's what I like to call it. Because you know as they said in the article meat production and is a huge problem when it comes to climate change now another thing I was thinking is like what are the problems of this plant based meat that we don't know of yet because it's so new. Well I'll I'll tell you the one thing that I thought was mostly interesting about it. Was It really to me. Highlight it some cultural differences in terms of Americans expect from me and in terms of what Ah Chai the Chinese expect for me. Yeah like we typically like our meat to be as divorced from the animal that is true and beat. We don't like tendons. We don't like grisly bits. We don't like skin and we don't like bones and they do and in China they do so like for in America. A plant based half dog is textually a no brainer. We love that. Because it's this you know it's not but there is a company like beyond or like Impossible foods was in China. Call Zen meet and they are using a three D. printer to make protein alternatives that contain bones muscles and other structural elements that Chinese Chinese consumers expect in their meat according to the article. That kind of blew my mind yet. That did that gave me pause Especially since as an American my palate is very much like. That's not how we want to be right but that part was interesting. The other cultural thing they pointed out was that there's a strong history of vegetarianism in China. A lot of it because cermony Buddhist but Buddhist dietary law is not as simple as just be meatless. You know and the this show sort of framed with the I forget whether it was impossible beyond meat being set up like a big expo and one of the women at the expo who was a vegetarian Buddhist said that she didn't know complied ride with Buddhist dietary laws because the ingredients list was too long. So yeah just another thing that we wouldn't think about. I thought it was a very interesting article. Thank you for finding any insuring. You're welcome and you can read it in the show. I think that I think that the issues around plant based meets were just starting scratched the surface of the implications both environmentally and healthwise healthwise. Yeah 'cause we don't know it's such a new thing. We don't know the impact they're going to have asking into new things is never. Yeah and we don't know the environmental airman impact that plant based meets. We'll have when you look at a market. The size of China's like it's just so enormous that it's hard to extrapolate whether it'll mean I mean even if it's better for the climate is it as good as we hope that it will be well. We're all GONNA find out India. We're not because China rejects it. We'll say who who knows. I don't know well. Let me tell you about some fake meat that I was making recently. Okay so let me just take you back in time to Christmas Eve. You've my mother-in-law was doing aggressive food. centric dinner yeah so I needed to bring something for myself to eat and I decided on on hearts of palm cakes. Okay which for those who don't know hearts of palm can be made to look I have a texture like flaky crab. I can see that I've eaten in restaurants. I had never personally made it. So I found a recipe online That was from originally from rich Landau. Who's it's like? Our Amazing Begin Chapman. Yeah it was. It was in a food of my recipe. I'll post a link to it He he and his lovely wife guest hosted an episode. was that a majority of that as well. Yeah and I had had these like crab legs crab cakes that he makes before in my life so I did have some issues with them though. Okay one of them was having never worked hearts of palm before. I didn't really understand how to make it get into the that flaky texture. Okay I did follow it. I followed follow the instructions in the article but they left me more with like strips of hearts of palm thin lakes. Okay and the other thing was I used Panko breadcrumbs instead of like fine. Yeah regular breadcrumbs which were the ones that were called for And finally the recipe called for fresh corn. There's a lot of corn in the mix too. 'cause corn has a sweetness crab has a sweetness and I use frozen corn and I think that the starch and fresh corn provided a lot of the binding that these needed to hold together so I made them. The flavor was terrific. They did not hold together while all they we're very delicate was crab cake rebel. Yeah you it was hard to transfer from the skillet to plate but I don't if you get like this I was like I can. I can make this work for me. Yeah I like the flavors enough. This is like the perfect thing for this kind of situation. I'm going to figure this one out and so I I did. I knew I needed some kind of binding agent and I have been using. Bob's red mill begin egg replacers to like mostly to to be an is recipes. That I already like I've used it in my corn bread. Some people say that it has a funny taste. I I think it doesn't have a funny taste ace. I didn't get tasted great. And if you look at the ingredients is just a mixture of and by great. I mean like nothing It's a mixture of like ground Flax Ground Chia and a couple of types of starches like like really so. Yeah that's what you need to to bind them. The only thing in there that can have a flavors flax but it doesn't sound like there's enough of it to make it really uncomfortable weirdly flavored. Yeah I didn't find flavor weird at all and when I used those They really held together perfectly. And I Dredge them into the fine fine crumbs and not the because the Panko the problem with the Pinkos without an egg wash to make it stick they just fell right off when I fry them guy so like the fine crumbs. uh-huh did stick very well and I also wanted to talk about in case you in case anybody else there is thinking about doing this. Like take what you really need to do to the hearts of Palm. Oh yeah the recipe says so the hearts of Palm. They're like tubes when you take them out of the jar so I'm just if you haven't used them And the recipe. Has You like slicing them. Thinly lengthwise and then using your hands to crush them and break them into shreds now. My the hands are not all that strong so I never got shreds so the second time when I did was I took my Meat Mallet. Oh and I banged. I hit them. Oh the whole on the whole you know. What do you call that shape cylinder right? And then you could see the flakes okay and then I went in with my knife and accepted into lengths and broke them. Apart and now I had flakes. Yes crabby looking flakes. So don't do what I did. If if you make this recipe do what I say you know. Don't the maybe if you've really strong hands. If not like mallet or any heavy object would have worked and the other thing I wanted to mention about. This was the side dish that I made when I made them at home. The celery Root Romola Woo. It's a very very classic dish. It's just a salary route which is wonderful and sweet in the winter that you great mixed with like a a Oli which I just use like a garlic garlicky Vegan Mayo and maybe some parsley or some tribes. It's simple it's refreshing. It's hardy it's so good I haven't made it in years. I think the reason I made it. It is because it's such a classic side dish crab it yeah And it really like this just like a really nice little fancy vegan dinner that I put together And did you take it to the into the Christmas Eve. Oh I took the sort of failed. Okay Christmas Eve That was just for me. And so that's Nice I can see doing that as a sandwich sandwich to like that. That'd be great. I will share the rest of a link to the recipe and I'll make some notes about the changes that I that I did do it. So if you WANNA try it you can you can make it it yourself. That sounds wonderful so I know there's issues with hearts of Palm. I try to buy the most ethical hearts of palm. I could really there. I didn't know that so anyway. Tell me about something you're making so I have been making a lot of baked. Steel cut OATMEAL lately I I had for a while. Several episodes we talked about how I was making. Steel cut oatmeal in the Instan Pot. And then kind of carving hunk of it off every morning and that got that was fine nine got kind of boring and so I was looking around for other things I could make. That would be something I could cut slab off or scoop and Reheat for breakfast and one of the recipes I came across was a big steel cut oatmeal from Alexandra Kitchen. She's she's the one who wrote the book the book that I like a lot And the there aren't many. There are a ton of recipes out in the world. I I Baked oatmeal that uses rolled oats. Yeah including the wonderful one in your book which I love which I love to but I just wanted something different. You know how no matter it's like like I love the one in my book. The food jars kitchen kitchen. If you're wondering which one and And it's that's a nice one because it's almost like you can cut it anita cold and it holds together doesn't even need. It's almost like it's like a cross between a oatmeal square and a baked good. Yeah exactly But I like some. I just wanted something different. which there's nothing wrong with that? And so what I like about this one is that it uses still out so you get that kind of texture. You can add nuts you you can add fruit And then it's just you know some milk a little bit of sweetener either Maple Syrup or honey An Egg and a little bit of melted altered. Better to kind of Make it rich and you combine all these things and one of the things that so useful about it for me is that you can put but it altogether the night before. Put It unbagged in the fridge and then bake it off in the morning if you prefer so you have one morning. It's Kinda fresh and warm and then the rest of the week can reheated and I'm really loving using up some of my canned fruit in it. So you know in her recipe she has you either use like a pill appeal than sliced apple or some frozen blueberries or you know in the summer if you have fresh fruit. That's great but.

China Dunkin donuts New York Times Obsessive Home Cooks Neil Maria Landau India anita cold America Alexandra Kitchen Panko Root Romola Woo apple Bob Instan Pot
"obsessive home cooks" Discussed on Local Mouthful

Local Mouthful

04:49 min | 1 year ago

"obsessive home cooks" Discussed on Local Mouthful

"SCHAAP with obsessive home cooks everywhere Marissa's maternity leave continues so today I'm with guest host Casey Barbara a writer photographer storyteller Dr Road tripper cat mom and I should add cookbook author thank you so much for joining me Casey I'm so happy to be with you and this week we are talking about ground beef corn and clams and meals with some assembly required but first let's compare notes on something we read this week so shot this article over to you it's something that I read advice actually which is not really a place I typically get my food news but I couldn't resist this story from freely lance writer on how eating the same fast food meal every day helps manage his anxiety about the GIG economy so I mean a lot of things called out to me about that but first and foremost is the anxiety that gave economy because I know that's something that I am always living in and I believe you're also living in I am time member of the anxious gig economy so in his essay the the fast food in question was the starbucks usid egg bite and so a few years ago they were all the rage on people on the Internet we're talking about them they're Oliver Pinterest for copycat recipe oh they still are all over interest visit Pinterest oh I try not to but they're still haunting me there yes so what's your what is your experience of the starbucks divvied literally he's having them stock me on Pinterest is my full experience of the starbucks egg bite I've never eaten one I can't even tell you the last time I was in a starbucks maybe they are still trying to I was a little surprised to see them playing this role in this this article and I it should be said that this writer was not a food writer I was very struck by the fact he's like we could talk about the taste but the taste is not the point and I thought that was really funny if that's a food you're eating for comfort that you're like I don't really care that they taste like nothing but clouds and bell pepper and I think they're actually pretty rich I've had them one time and I'll tell you okay I was beset with anxiety myself on a on a delay Chicago airport for like I don't know ten hours and so I don't know airport food is very Chancey yes and I guess I just thought that would be some kind of nutrition and I did want the key I want coffee as well because that was really tired early morning flights so and I find them comforting in that situation yeah I think if you're I mean basically an egg and cheese sandwich is always a great comforting breakfast to me no matter what airport you're in you can get some sort of egg and cheese type deal yeah but I can definitely see where that would be the safer choice than the lemon low for what I know that it's just pure sugar incorrect I'm going to get you through I thought it would make me feel better for longer period of time the other thing that I thought was interesting about this articles that does bring up the question of like what we eat the soothe ourselves and help deal with anxiety and what a you what do you what do you have in your arsenal of comfort foods I wouldn't say that egg and cheese is necessarily dealing with things -iety but it is something that I give myself to reward myself with an egg and cheese sandwich typically at the end of the week is like a good job like you got everything on this we can now have like a spurs year breakfast than what you normally have which is you make it or do you always make it I make everything I don't yes I mean I make I make almost everything but something tells me you might be even more homemade than me well especially for breakfast there ain't no way I'm leaving the house go like Russell upper breakfast unless it's a special occasion Bagel from you've gotta I live in New Jersey so I'm very proud of our bagels but I come to Philly for many reasons but knowing that you like the egg and cheese sandwich that gives me extra reason because there's this breakfast place that makes their own sour dough English muffin and egg and cheese sandwich heard of like with good ingredients template it from the McDonald's breakfast sandwich and it is it is really a thing to travel to Philadelphia for I definitely will eat of bragan cheese sandwiches that other people prepare for me without hesitation or question that would be an even grander splurge than my Saturday morning egg and cheese at home with the paper anything else you eat to comfort yourself soothing cheese really is the main component everything that soothes my anxiety yeah cheeses pretty copies and crackers is always a little I make my own I have a recipe on.

Marissa Casey Barbara writer Dr Road ten hours