The Joy of Cooking Podcast - Episode Summary: "A Casual Culinary Chat About Preserved Lemon With Jordan Mishra Johnson"

Episode Overview Released on April 9, 2025, The Joy of Cooking Podcast delves into the versatile world of preserved lemons in this engaging episode. Hosted by John Becker and Megan Scott of The Joy of Creation Production House, along with co-host Shannon Larson, the show welcomes special guest Jordan Mishra Johnson. Jordan, a game designer and illustrator, brings her culinary insights and passion for cooking to the table, enriching the conversation with her unique perspectives and creative recipes.

1. Opening Conversations: Embracing Kitchen Tools

The episode kicks off with a lively discussion about the practicality of kitchen tools, specifically garlic presses.

• John Becker shares his journey from being a garlic press skeptic to reconsidering its utility:

  “[...] We need to invest in one. This all came up right before we started recording.” (01:25)

• Megan Scott echoes this sentiment, advocating for the use of specialized tools without judgment:

  “If you want to use a garlic press, just use a garlic press. Like, who cares?” (01:45)

• Shannon Larson highlights the time-saving benefits, despite initial reservations:

  “I don't have one for that reason. I was told that it's something you shouldn't have, but I'm also like, that would save me so much time.” (01:45)

This segment underscores the evolving attitudes towards kitchen gadgets, emphasizing functionality over culinary elitism.

2. Culinary Adventures: Dinner Parties and Favorite Dishes

The hosts share personal anecdotes about hosting dinner parties and favorite recipes, emphasizing simplicity and spontaneity in cooking.

• Shannon Larson discusses overcoming reluctance to host:

  “[...] It can be extremely casual, like frozen beyond burgers. It's just.” (03:37)

• Megan Scott praises the ease of spontaneous cooking:

  “We just kind of did it, and it didn't need to be planned that much.” (03:53)

• John Becker highlights recent kitchen projects:

  “Made the miso ramen for the recipe club. Did up, like, a chashu pork, so that's, like, a whole process.” (04:58)

Key dishes discussed include roasted carrots, miso ramen, and rhubarb conserve, showcasing the hosts' versatility and creativity in the kitchen.

3. Special Guest: Jordan Mishra Johnson and "Drawn Hungry"

Jordan Mishra Johnson brings her expertise and creativity as a game designer to the conversation. She introduces her culinary card game, "Drawn Hungry," which blends game mechanics with meal preparation.

• Jordan Mishra Johnson explains her game:

  “It's a cozy culinary card game where players prepare meals for special occasions using lusciously illustrated ingredient and dish cards.” (20:45)

• Megan Scott praises the game's charm:

  “That's such a good description. That made me want to play it right away.” (21:03)

Jordan shares her passion for using art to inspire cooking and discusses how the game fosters creativity in meal planning. Her favorite recipes, such as pani puris and rice bowls, are highlighted as examples of her culinary ingenuity.

4. Preserved Lemons: A Deep Dive into Flavor and Preservation

A significant portion of the episode focuses on the multifaceted uses of preserved lemons, an ingredient beloved for its unique flavor profile.

• John Becker delves into the science of preserved lemons:

  “[...] you end up with something that's like. At least one study was saying that it's like a pH of 2.5 or something and, you know, super low.” (13:59)

• Megan Scott explores creative uses:

  “I was also thinking it would be really good just mix into some mayonnaise for like sandwiches. It would add something interesting, like a pop of sour flavor that I think would be delicious.” (40:53)

• Shannon Larson shares practical advice:

  “This week's theme is preserved lemons. [...] We're rehabilitating garlic presses on this episode.” (11:34)

The hosts discuss various recipes incorporating preserved lemons, such as preserved lemon dip, chermoula, and innovative beverages like salty lemonade. They also explore the longevity and preservation methods, providing listeners with both scientific insights and practical tips.

5. Featured Recipes and Cooking Techniques

The episode is rich with recipes and culinary techniques shared by the hosts and guest.

• Roasted Carrots by Megan Scott:

  “Peel, cut lengthwise, toss with melted butter, Dijon mustard, honey, roast until caramelized, garnish with feta and herbs.” (04:05)

• Miso Ramen with Chashu Pork by John Becker:

  “Used a pressure cooker for braising pork belly in soy sauce, mirin, sake, ginger, and green onion.” (05:13)

• Banana Bread by Jordan Mishra Johnson:

  “Double batch using frozen bananas, added walnuts, and considering shredded coconut for a tropical twist.” (07:26)

• Chermoula – a North African condiment, adapted with preserved lemon puree:

  “[...] It's a North African condiment. [...] We subbed a little bit of the preserved lemon, just puree for the lemon juice, and it was delicious.” (16:44)

These recipes emphasize ease, adaptability, and the integration of preserved lemons to enhance flavors.

6. Cooking Tips and Ingredient Spotlights

The hosts offer valuable cooking tips, emphasizing the importance of seasoning and herb usage.

• Salt Usage: John Becker passionately discusses his preference for adequate salting:

  “You can always come back from that. You can't come back from oversalting.” (27:09)

• Herbs Abundance: Jordan highlights the versatility and accessibility of fresh herbs:

  “We use mint a lot for pani puris. It's this delicious Indian dish that my husband introduced to me.” (24:43)

• Preserved Lemon Utilization: Megan suggests incorporating preserved lemon into various dishes:

  “Mix into some mayonnaise for like sandwiches. It would add something interesting, like a pop of sour flavor.” (40:53)

These insights aim to empower listeners to experiment with flavors and improve their cooking techniques.

7. Listener Interaction and Community Engagement

The episode fosters community engagement by inviting listeners to share their cooking experiences and questions.

• Highlighted Listener Questions:

  “I recently made Joy of Cooking's Chicken Tagine with Chickpeas. You use preserved lemons in the recipe, and I have a whole jar of preserved lemons. What are some of your favorite recipes with preserved lemons?” (37:07)

• Upcoming Topics:

  “Next week's topic comes from our caller... we're tackling cooking with duck eggs.” (36:58)

These interactions create a sense of community and encourage listeners to participate actively in future discussions.

8. Closing Remarks and Future Plans

As the episode wraps up, the hosts share their upcoming culinary plans, such as baking projects and dining out, further personalizing the conversation.

• Shannon Larson anticipates baking week:

  “So calling this week baking week. And then we do have plans to go to Canard on Friday with some friends.” (41:39)

• Megan Scott discusses future recipes:

  “I'm probably gonna do a French grated carrot salad with lemon and Dijon mustard. And honestly, maybe some preserved lemon.” (42:53)

These plans provide listeners with a glimpse into the hosts' personal culinary journeys, inspiring them to explore similar endeavors.

Notable Quotes with Timestamps

• Garlic Press Debate

  "If you want to use a garlic press, just use a garlic press. Like, who cares?" – Megan Scott (01:45)

• Preserved Lemon Science

  “[...] it's like a pH of 2.5 or something and, you know, super low.” – John Becker (13:59)

• Jordan on "Drawn Hungry"

  “It's Apples to Apples meets Top Chef.” – Jordan Mishra Johnson (21:03)

• Salt Philosophy

  “You can't come back from oversalting.” – John Becker (27:09)

• Creative Recipe Ideas

  “Mix into some mayonnaise for like sandwiches. It would add something interesting, like a pop of sour flavor.” – Megan Scott (40:53)

Conclusion

This episode of The Joy of Cooking Podcast masterfully blends personal anecdotes, expert culinary tips, and creative recipe ideas centered around the versatile ingredient of preserved lemons. With engaging discussions and practical advice, hosts John Becker, Megan Scott, and Shannon Larson, alongside guest Jordan Mishra Johnson, invite listeners to explore and experiment in their own kitchens. Whether you're a seasoned home cook or just beginning your culinary journey, this episode offers valuable insights and inspiration to enhance your cooking repertoire.