Sarah Marshall: A Casual Culinary Chat About Frozen Treats

Summary

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Podcast Summary: The Joy of Cooking Podcast

Episode: Sarah Marshall: A Casual Culinary Chat About Frozen Treats

Date: October 8, 2025
Hosts: Shannon Larson, Megan Scott, John Becker
Special Guest/Producer: Sarah Marshall

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Main Theme & Purpose

In this lively, informal episode, the hosts gather with producer and local food entrepreneur Sarah Marshall for a roundtable discussion that blends warmth, wit, and practical kitchen wisdom. The conversation flows naturally from seasonal canning traditions and home-cooked meals to the inventive world of frozen treats—both classic and quirky. They swap stories about Canning Club swaps, creative uses for garden produce, nostalgic and modern approaches to making and enjoying frozen snacks, and flex their deep knowledge of home preservation and food history. Along the way, the group fields a listener question about unconventional frozen snacks and highlights both modern and vintage recipes (some, delightfully, best left to the past).

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Key Discussion Points & Insights

1. Introductions & Housekeeping (00:38–02:33)

• Playful mood-setting: Co-hosts riff on their culinary personalities (e.g., John as sumac, Sarah as “living her best pepper life”—see 01:19–01:30).
• First-time gathering: All four (Shannon, Megan, John, Sarah) share the table together, sparking an extra-casual, familial vibe (02:29–02:35).

2. Canning Club & Community (03:09–13:00)

• Canning Club (aka Portland Preservation Society): Four friends and a wider circle swap five jars each of home-canned goods, rotating hosts and building pantry diversity. Lauded as a “good way to make friends” (08:49).
• Club mechanics: Everyone brings something to eat and drink, with the main event a “round robin” where all exchange jars (06:45–07:28).
• Longevity & evolution: The club, active for 12–13 years, shifted from monthly to quarterly meetings post-pandemic (“Every month is a lot to be canning…” — Megan, 07:38).
• Personal connections: Many Portland friendships (and this podcast partnership) grew out of Canning Club (“I picked you up because you were waiting for the bus, and I was like, I know her”—Shannon, 08:15).

Notable Quotes:

• “You come with five jars of the same thing and you come home with five different jars of things.” — Shannon (06:45)
• “It’s warm in here… Sometimes you just need reassurance that it’s normal and people are nice.” — Megan & John (09:10–09:12)

3. Recent Cooking Projects & Canning Inspiration (13:21–19:10)

• Canning Recipes and Joy of Cooking: The group details their “lazy” tomato canning method (14:05–15:05), referencing both Joy of Cooking and Food in Jars by Marisa McClellan as approachable, newbie-friendly resources (15:05–15:54).
• Special guest teasers: Marisa McClellan will join future canning club and the podcast (16:26–16:38).
• Creative swaps: Homemade elderberry tincture with local honey, pickled okra (low-temp for extra crunch), honey chamomile apricot jam, and cocktail cherries stand out among the group’s quarterly canning offerings (17:29–19:10).

4. What’re You Cooking This Week? (19:28–32:53)

• Green chile adventures—Sarah discusses her green chile chicken burgers (20:43–23:00), seeking host advice on prep techniques (21:23–22:58).
• Tomato & egg stir-fry (Megan): “So easy… so good… takes like 10 minutes.” (24:40–25:28)
• Steak & bruschetta meal (Shannon): A reminder to let bruschetta shine as a main, not just an appetizer (25:28–26:40).
• Eggplant season: Multiple hosts rave about “fish fragrant eggplant” from Fuchsia Dunlop’s cookbook (29:51–30:31).

Notable Quotes:

• “We should all be eating more [bruschetta]…Don’t think of it as an appetizer; it can be a meal.” — Shannon (28:53)
• “Fish fragrant eggplant… you cut the eggplant, fry it, make a flavorful sauce, toss it back in. Fantastic dish.” — Megan (30:08)

5. Local Food & Ice Cream Inspiration (31:23–34:33)

• Shoutout: Chamomile toffee nut crunch ice cream at Portland’s Lovely’s 50/50; Megan praises the “cantaloupe ice cream” for its pure flavor (31:54–32:24).
• Insider tip: Chef at Lovely’s dehydrates cantaloupe for her ice cream—guessed by Sarah (32:24–32:39).

6. Community & Cookbook Events (32:58–36:26)

• Vivian’s cookbook event: Reflections on hosting and moderating—how food events bring people together and spark honest, nurturing conversations (33:54–36:11).

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Listener Q&A: Unconventional Frozen Treats

Segment begins: (37:48)

Question:

"Are there any snack foods you can eat frozen besides grapes and fruit?" (38:01)

Answers & Brainstorming:

Classic and Modern Frozen Snacks

• Frozen fruit as the baseline: Shannon: “The bags of frozen mango from Trader Joe’s …I just snack on those.” (38:17)
• Fruit Riot “sour” frozen grapes from Costco: “They’re like warheads but for adults…they’re grapes!” — Megan (39:12)
• Frozen peanut butter cups, York peppermint patties, Junior Mints: All better frozen, a movie theater tradition (39:29).
• Yogurt Bark: Spread sweetened yogurt on parchment, top with fruit/choc chips/sprinkles, freeze, break into shards (40:52–41:06).
• Pickle Pops: “A popsicle that’s made of pickle brine…” Inspired by Dairyland drive-in, Thermopolis, WY (41:10–42:45).

Savory & Offbeat Historical Picks

• Pickle brine ice cubes for cocktails: “Great for Bloody Marys and stuff.” — Megan (44:02)
• “Frozen aspic” and “frozen lobster, salmon, crab meat, or chicken salad” (with gelatin): Not recommended, but a glimpse into home-cooking history (“Savory gelatin, beef or mayonnaise with pineapple—no, thank you!” — group reaction, 47:55–50:55).

Commercial & Social Media Trends

• Vegan frozen snacks: Local business “Pistachio butters” making daily vegan snacks and tagging Billie Eilish (53:00).
• Freeze-dried snacks: A modern TikTok take on classic, albeit questionable, frozen salads (51:21–52:41).

DIY & Hybrid Ideas

• Ritz cracker ice cream sandwiches: Peanut butter + ice cream between Ritz crackers, dipped in chocolate. “Salty, buttery, and they hold up in the freezer for up to three weeks!” — Megan (53:43–54:08).
• Freezing single-serve yogurt cups with a spoon/stick for “quick popsicles” (46:21).
• Sliced bananas dunked in chocolate, then frozen—classic and easy (53:35–53:43).

Fun Takeaway

• “Pickle pops was the thing we were meant to bring…as the solution.” — Sarah (52:48)

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Notable Quotes & Memorable Moments

• On canning club’s importance:
  “That’s how I know most of my friends.” — Sarah (08:44)
• On experimenting with canning:
  “We’re going to add the new lazy, no tomato peeling method next time.” — Megan (15:05)
• On food history:
  “Frozen pineapple cheese salad… mayonnaise and sweet ingredients, that sounds like it’s supposed to be sweet…and that’s when you lose me.” — Megan (50:55)
• On frozen snacking:
  “I feel like we should all just be eating, like, pickle pops.” — Shannon (52:45)

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Timestamps for Important Segments

• 00:38 — Episode opening, introductions
• 03:09 — Canning Club, community & canning mechanics
• 13:21 — What the group has been canning/cooking recently
• 19:28 — Green chile cooking & practical kitchen technique talk
• 24:40 — Standout home-cooked quick meals
• 31:23 — Favorite local ice cream & Portland shoutouts
• 32:58 — Reflections on local cookbook events/community
• 37:48 — Listener Q&A: Frozen snacks beyond fruit
• 41:10 — Pickle pops!
• 47:21 — Strange historical frozen recipes (aspics, salads)
• 53:43 — Ritz cracker ice cream sandwiches & more new ideas
• 54:35 — Next week’s question: jazzing up instant ramen

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Resource Mentions & Cookbook Shoutouts

• Joy of Cooking (2019 Edition), especially canning section and brownie recipes
• Food in Jars (Marisa McClellan)
• Preserving by the Pint (Marisa McClellan)
• Saving the Season (Kevin West)
• The Food of Szechuan (Fuchsia Dunlop)
• Pistachio Butters, Dairyland (Thermopolis, WY), Lovely’s 50/50 (Portland, OR)

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Tone & Language

Warm, playful, and welcoming; the episode is packed with personal anecdotes, gentle teasing, and encouragement to try new things, whether starting a canning club or experimenting with frozen snacks. The podcasters use mostly everyday kitchen language and make complex preservation topics accessible, modeling the approachable spirit of the Joy of Cooking.

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Next Week Sneak Peek

• Instant ramen hacks with guest Peter Kim (author, Instant Ramen Kitchen)
• Joy Scouts recipe: Fudgy Brownies (2019 edition, p. 765)

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This summary is designed to be useful for those who haven’t listened—capturing recommendations, lively debates, and the community-centric, food-loving heart of this episode.

Transcript

[A]

Sa.

[B]

Welcome to the Joy of Cooking podcast. Each week we set the table for discussion about recipes and stories from the authors of the Joy of Cooking, Kitchen victories and misadventures, and what we are cooking and eating right now. We're glad you've joined us at the table today. I'm Shannon Larson, home cook, Joy of Cooking user and fan and frozen mango enthusiast.

[C]

I'm Megan Scott, co Author of the 2019 edition of the Joy of Cooking. I'm a food editor by day and avoider of dish duty by night. And I forgot my show notes at home this week, so this should be really interesting. I know, it's so unlike me.

[D]

It's partially my fault because I kind of put them into your laptop.

[C]

Thank you for taking some of the blame. I appreciate it.

[D]

Speaking of, I am John Becker, 4th Generation Co author and steward of the Joy of Cooking, America's oldest family run cookbook. And if I was a spice today, I would be sumac.

[C]

Why? Why?

[D]

I'm tangy. Feeling a little tangy. When I'm at my best, I can be a little salty and I feel like a dried out and pulverized berry.

[B]

I think that's my favorite intro of yours ever.

[C]

It's so stupid.

[D]

I might be another spice next time. Who knows?

[B]

Should that be your thing now? You're just different spices depending on how.

[C]

You feel for the week.

[D]

It does appeal to me.

[C]

You could do that. You can do whatever you want.

[D]

Yeah, I could just go through the Know youw Ingredients and just look for my mood.

[C]

It reminds me of that MF Doom album, Special Herbs. Yeah.

[B]

Wait, we have another.

[C]

We do have another person.

[A]

I'm Sarah Marshall. I'm living my best pepper life. And I'm filling in today for our guest. You're our producer. I'm the producer and I'm hanging with you guys today. Always willing to jump on the show and hang out.

[C]

So, so, really happy to have you.

[D]

Thank you. Thank you for donning another hat.

[A]

Yes, no problem.

[B]

It's the first time all four of us have just sat around the table together.

[C]

It's true.

[A]

I'm. I'm stoked. I'm excited about it.

[B]

I love it.

[C]

Well, after recording today, we have got Canning club also, which is at your house conveniently.

[A]

So I know you guys might as well just move in.

[B]

Yeah, seriously, when we, when my husband and I pulled up and I walked in, he's like, oh, you're just walking right in. And I'm like, no, I live here now.

[E]

Yeah.

[A]

I mean, the door is always Open.

[C]

Yeah.

[A]

So Canning Club happens tonight. We're recording, and then we go straight into Canning Club. So just, you know, welcome. Welcome to my world.

[C]

What did you make for Canning Club this time, Sarah?

[A]

Well, it's hot off the press. I actually made it today. I made a peach compote with peaches from Baird Farm. So it's just super simple. Just peaches, sugar, lemon. I actually signed on for this catering thing, and. Which I don't usually do, but I. Sometimes I can't say no to people. So somebody asked me to do a little catering job next week, and I said yes. First I said, I don't do catering, and then I said yes.

[B]

No, I love that.

[A]

The reason I said yes is because it's at a store I really like, which is Twist in Portland. It's this lovely jewelry store, and Dirk bought my wedding ring there. And I think that's the reason why I said yes, because I like the store, I like the people. And they are doing this event there. So they asked if I would make some appetizers for it and said that I could use all my sauces and it was going to be really fun and I could hang out. And I was like, okay, we'll do it.

[D]

Yeah, I know. That is a. That is a super deep Portland cut.

[C]

Right?

[D]

They've been around since, what, like, 95?

[A]

My whole life. I feel like my whole Portland life.

[C]

Anyway, haven't you bought your mom a bunch of jewelry there?

[D]

Yeah, um, my first girlfriend, you know. Yeah, just like tons. I've gotten. I've been there many times.

[A]

Wow, it's a lovely twist. Yeah, it's a lovely.

[D]

You have special tastes. You don't. I don't go to Twist for you specifically. Maybe I should. Maybe I should give him another shot.

[C]

Oh, yeah, whatever you think.

[D]

Okay.

[B]

You're like, more jewelry.

[C]

More jewelry for me.

[A]

It's really nice. So one of the things I'm making. It's a dessert appetizer, is I'm making this saffron panna cotta and topping it with this peach compote and then doing a bourbon granola on the top. So it's a little layered thing so that I made the peach combo today, and then I jarred some up for Canning Club and then jarred the rest.

[C]

Up for the Cannon Club.

[B]

I'm like, is this open to the public? Megan and I just show up?

[A]

Fortunately not.

[D]

This is kind of, I don't know, disturbing maybe, but. Yeah, when you said dessert appetizer, I just immediately thought of those weird hummus Flavors.

[C]

What?

[D]

The dessert?

[C]

Chocolate hummus.

[D]

Yeah, like chocolate hummus and all of that stuff. Anyway, sorry, no.

[C]

What she just described was way, way better.

[D]

I was so much cooler.

[C]

Yeah, so much cooler.

[A]

The reason I. They didn't even really ask for a dessert appetizer, but they said that people were going to be there for a very long time and that it was going to be an open bar and they weren't going to have dinner. So I was like, okay, I'll make all these appetizers. But then I was like, well, they.

[C]

Have to have dessert. So we added it.

[A]

Yeah. And I mean, there's like. They have to have peaches. They're so good right now.

[B]

Bared peaches.

[A]

Yes, they're so good. So I just had to do it. Yeah. And then you guys get to try the peaches too. Cuz I put some out to try for Canning Club.

[C]

I don't have.

[A]

We talked about, like how Canning Club.

[C]

Works on the show ever. Maybe a long time ago, but we should recap.

[A]

I think we should because it might inspire people to start their own.

[B]

I know. I've been telling all of my neighbors to join. I'm getting the word out.

[C]

I've invited a few people too. So far they haven't showed up, but I remind them every month. Yeah, yeah.

[A]

So the, the official name of our group is Portland Preservation Society, but everybody just calls it Canning Club. And so everybody sort of switches around who hosts it. So this week I just happened to be hosting it, but everybody else has hosted it as well. It's been in Shannon's house, it's been at Megan and John's house. And so people make whatever they feel like. They bring five jars of it, show up, swap. They bring something to eat, something to drink, and then whatever they want to trade.

[B]

Yeah, it's really fun because you spend a bit of time just eating and drinking with friends and catching up. And then you gather around the table and you go around in a circle and everybody gets a chance to take something different home. So you come with like five jars of the same thing and you come home with five different jars of things. So it just like helps build up your pantry. And I find that it helps me really be creative about how I'm gonna use things. Like, I don't make some of this stuff. And so when it's in my pantry, I'm like, oh, this would be fun to do with this thing or whatever. But how. I mean, we've been doing it for, oh my gosh, I think like 12 or 13 years.

[D]

It's not a cult.

[A]

I think so.

[E]

Yeah.

[A]

I feel like it's been that long.

[B]

I think it's been that long.

[C]

Yeah. Yeah.

[B]

So we've been doing it for a really long time. We used to do it every month. Now we're doing it quite quarterly, so, like, every season. And I think that works well, too, as we're getting older and people have families.

[C]

Every month is a lot to be canning, especially during some parts of the year when there's not as much going on.

[B]

When most of us were in our 20s or early 30s, it was totally doable. But we're not that young anymore.

[A]

Like, everything. We did it every month up until the pandemic. Everybody was like, that's true. Maybe we don't need to do all the things all the time.

[B]

Yeah.

[D]

I mean, canning's a young person's can. It's these days.

[C]

Tell that to my grandma. I'll say that. I also think it's how we've met most of our friends in Portland.

[B]

That's how you and I met.

[C]

Yeah.

[B]

I picked you up because you were waiting for the bus, and I was like, I know her.

[C]

And then on our way to canning club. I know.

[B]

And I was like, that's.

[C]

And that's good, because I don't think that bus was coming. Like, it was already 30 minutes late, and people kept coming to the bus stop and then leaving, and I didn't have any way.

[D]

I was just there.

[C]

Yeah. I was like, maybe I'll walk eventually. But, yeah, you stopped and picked me up. Up. And that was lovely. We became friends and podcast co hosts.

[B]

I know.

[C]

And so many things.

[B]

That's how I know you, too.

[A]

Yeah.

[B]

Sarah Marshall.

[A]

I think. I think that's how I know most of my friends.

[C]

So it's a good way to make friends. So you should start your own canning club.

[D]

I do remember being skeptical at first. I think you went to a few canning clubs.

[B]

I'm sorry, you.

[C]

Skeptical?

[D]

He went like, two or three times before you were like, I tested the.

[C]

Waters for you and reported back and gave you the full debriefing about how everything goes. I mean, you know, it's.

[D]

It's warm. It's warm in here.

[C]

Yeah.

[D]

You.

[C]

Sometimes you just need reassurance that it's normal and people are nice. And I think, how does it work?

[D]

I think what sealed the deal was that delicious deviled chicken that Kumi made.

[C]

Oh, yeah. That was so good. I remember that.

[D]

Yeah.

[C]

And you ate it all.

[D]

I ate it all.

[C]

I didn't get any of It. Other than what I sampled at Canning Club.

[D]

Yeah. And then I showed up the next Canning Club, and I was treating Kumi like they were an old friend. Like, oh, you made that?

[C]

I feel like I know you already.

[D]

It's like, we need to be friends.

[C]

What did you bring today, Shannon?

[B]

We have a lot of peppers that are coming into the garden, so I did an oil pickled pepper mixture based off of Mama Little's peppers. If you're local to the Pacific Northwest, I think it's. You mentioned it was just a Pacific Northwest thing.

[C]

Well, they're at Costco, so I feel like they must be, I don't know, everywhere. But, yeah, they're. They're based here. I don't know.

[B]

Yeah, it's just like pickle. It's just a lot of vinegar and brown sugar and tons of. I had shocking. More garlic than the recipe calls for. And then it's oil based. I don't pressure can it. So it's refrigerator stable. Refrigerator stable. And so I bought some peppers from the store, but then mixed in some peppers from the garden. So it's going to be a little.

[C]

It could be spicy.

[B]

It could not be spicy.

[C]

Who knows? Surprise.

[B]

Yeah, it's surprise peppers. But I put Shan's lils on the label.

[C]

I love that. Yeah, they're so good. I got to get a jar.

[B]

And then we forgot our hors d' oeuvre for the night, which is like a bours and cheese mixed with that and the oil. And you dip crackers or vegetables in it. Well, it's in my fridge, so we'll be eating that tomorrow.

[D]

It's the fanciest pimento cheese I've ever heard.

[B]

It's so good. And then I add canned smoked trout to it sometimes and just spread that on a cracker. It's like the perfect lunch, so.

[C]

Heck, yeah.

[E]

Yeah.

[D]

I feel like you introduced at least me to the smoked trout. The canned smoked trout.

[B]

I. I love it. Especially the Trader Joe's canned smoke trout.

[C]

They do a good job. Yeah. Yeah.

[D]

That was delicious.

[B]

What did you two bring?

[C]

Today is like the story of what didn't we bring? Because this past weekend, we impulse bought 30 pounds of tomatoes sauce. Tomatoes. So many tomatoes.

[A]

Yeah.

[C]

And it was really just like, we saw that they were available. We were at a place they were available. We're like, do you have 30 pounds? Yep. Okay, we'll take them. They were $2 a pound. Where was it at Tomato Fest at well Spent Market. So they were having like a tomato tasting and vendors selling tomatoey Things well.

[D]

And when Lane Selman was on, she was talking about the tomato sorbetto, that panolo gelato.

[A]

Did you guys try that?

[C]

We didn't get to try it.

[D]

The lines were so long.

[C]

Yeah, there were a lot of lines.

[A]

I was so curious about it because I remember her talking about it, and then I saw it all over Instagram.

[C]

We're not lying, waiting kind of people.

[A]

That's why I didn't go life is the best. Because I kept seeing that it was very crowded, and I was like, I was just at the farmer's market. I. I need to go home and take a nap instead.

[C]

I can't. Oh, yeah, you had market day. Yeah, no wonder. But, yeah, so we did get 30 pounds of. Of sauce tomatoes. The variety was kuore debut. I'm gonna say this wrong. I am a French speaker. I do not speak Italian. It's beautiful. They're beautiful. They're, like, lobed, these beautiful big tomatoes with these ridges on them, bright red, like, just gorgeous. It. The name means ox heart. Is that right, John?

[D]

That is correct. As far as I know.

[A]

So they're kind of like.

[C]

They're like beefsteak tomatoes. And we process them all on Saturday and just. Or no Sunday. And then we did just, like, crushed passata. So just crushed tomatoes for. For winter. Because we. We will use those. Yeah.

[E]

So.

[C]

So I selfishly did not bring those to canning club because I was like, we're going to use all of this. I need all of this. But then we did the labor of doing.

[D]

It was too fresh. I feel like that's what it was like. I think we. There were, like, four pots on the burner, and they were all outside, thankfully, because we had enough gas burners because our friend Anna left her gas stove at our place. So we had an extra two, then two pans for cooking, you know, briefly cooking the tomatoes. So they got to, like, the crushable phase or stage. But, yeah, it was like, a lot of dishes and stuff. I feel like that's probably why you are not wanting to bring them.

[C]

Yeah, it's. You're right. It's too fresh.

[B]

So you will use them and you should bring something to canning club. Using them sometime, and then, yes, you're forgiven.

[A]

When you guys are canning. Are you following the canning recipes in the Joy of Cooking book?

[C]

Yes, to some degree. There are really good canning instructions in there for, like, crushed or whole canned tomatoes. But we have figured out a lazier way to do crushed tomatoes that doesn't involve peeling individually, which is such a drag, especially when you have like 30 pounds of tomatoes. So what we do now is we, like John was saying, we put them in a pot, quarter them, put them in a pot, cook them. No extra water or anything. Just maybe like five minutes.

[D]

Yeah, five minutes after they start making sizzling noises.

[C]

Just long enough so they're crushable with a potato masher. And then we mash em up, run em through a food mill with. On the coarsest blade. And that takes all the skins out and crushes them at the same time. And then we can them with like a tablespoon. We were making pints, so we did like a tablespoon of lemon juice in the jar. The tomatoes processed for 35 minutes. 35 minutes for pints in a water bath. But yeah, we're following Joy's method, but we're gonna add the new lazy, no tomato peeling method next time.

[B]

I was at a street mural painting in my neighborhood on Sunday and canning came up because I have some neighbors who do that and some other neighbors were like, well, I kind of want to get into it, but I'm really nervous. And I said, Joy of Cooking 2019. That section, the canning section is really, it's like very basic and very. It doesn't make it seem scary. I think that's a big thing. And I also recommended food in jars.

[C]

Nice.

[B]

Because that also I feel like people are really nervous when, when they think about starting to can. And you don't want to be freaked out. And so you just need somebody who's going to be talking to you like you can do this. It's actually really easy. Just get your measurements right, think about what you're processing. Um, so yeah, I think the 2019 canning section is really great, especially for newbies.

[D]

Yeah. With. With Marissa's. With Food and jars.

[B]

Yeah, Marissa.

[D]

Marissa McClellan's books. Those are also great because they're, they're approachable because they're also fairly small batch. I feel like one of her books specifically is like micro batch. So it's not much of a commitment as far as like purchasing. And you don't have to worry too much if you, if you're worried about things not turning out quite right.

[C]

It's not like it's a good way to experiment with how I learned. Yeah.

[A]

Called Preserving by the Pint. Yeah. The title of the book.

[B]

And then the main Food in Jars.

[C]

Cookbook is great too. Yeah.

[B]

So if you are interested in canning.

[A]

Those are some resources. And you guys don't know this yet, but Marissa just moved here and she's Gonna join our canning club. But she's also going to be on the show.

[C]

So rad. I'm so excited.

[A]

I think in November or December.

[C]

Nice. We have been following her probably since, like, I don't know. My gosh. Two early 2010s. Yeah.

[B]

She came to a canning club years ago.

[C]

Really?

[B]

Yeah. I think it was here.

[A]

It was here because she was on her book tour and to be able to serve her food at Powell's, she had to make it in a commercial kitchen. So she came here and it. In my kitchen. I can't remember who told her that I had a commercial kitchen. Maybe Camille from canning club. And so she asked if she could come here. So then I was like, yeah, you can come here. Why don't you come on this day and then you can come to canning club.

[B]

Meet all of your fans.

[A]

Meet all your fans.

[C]

So she did.

[A]

She brought some books.

[B]

Yeah, it was awesome.

[A]

The book was just coming out and so.

[C]

Yeah, we're such nerds. Yeah. I love it. So cool.

[E]

I love it.

[C]

I mean, nerd in a very affectionate way.

[B]

Wait, so what did you bring really quickly?

[C]

We brought. So I brought a few jars of my elderberry tincture that I foraged, and it's got like, local raw honey in it. And then I brought a few jars of pickled okra, which is so good.

[D]

And that was done with a low temperature method where you keep it between. I think it's. You try to keep it around 100, 180. 180.

[C]

So it's already some bright 30 minutes. Yeah.

[D]

Yeah. So it's longer processing time for a lower. At a lower temperature, and they end up like really crisp.

[C]

Crisp. And then we brought. So we each brought five. John and I each brought five jars.

[D]

Yeah, because we.

[C]

I don't know. It's the last one of the. No, I don't. Summer season. So we wanted to go big. We brought a few jars of. There's a honey chamomile, apricot jam. And then what was the last thing.

[D]

This recipe is on? I feel like.

[C]

Oh, I don't remember.

[D]

Kevin West.

[B]

That sounds lovely, though.

[C]

Yeah, it's really good. And then I can't remember the last thing. It's in a. It's in a bag over there behind John.

[B]

I'm making sure I can be, like, one of the first to trade so I can get some of that.

[C]

Oprah.

[A]

Well, while John is looking, he just mentioned Kevin west. And I don't think we've talked about that book before on this podcast, but it's one of my favorite canning books. Whenever I teach a class, I recommend it. Saving the Season is the name of the book, and Kevin west is the author. We'll put it in the show notes. But it's one of my favorite canning books, so definitely recommend that one.

[C]

Do you have that one?

[B]

I don't have that one.

[C]

I highly recommend, and it's great because the writing is really good. And he includes, like, poems and excerpts from literature related to the fruits that he's talking about. So it's very, like, lovely. It's like, it's nice to read and to look at.

[A]

Yeah.

[C]

Recipes are really fun and good. Yeah.

[B]

Recommend for us that like cookbooks, like, we do novels, like, we just, like.

[C]

Flip through them page by page. The last thing was cocktail cherries that we brought.

[A]

Nice.

[C]

So just like some nice local preserved cherries in a syrup for cocktails.

[B]

And that's perfect for, like, the winter months when people are having Manhattan patents or whatever for the holiday. You thought through the whole thing.

[C]

What has everybody been other than, like, thinking about canning club? What has everybody been cooking just for dinner this week?

[A]

Well, I was going to talk about what I'm cooking actually tonight because I was inspired by John's green chili. You know, using all the green chilies. Because the peppered earth people came by my booth at the farmer's market. And at the end of the day, they'll sometimes do this where if they don't sell, they'll their peppers. They'll just come by and be like, hey, do you want some peppers?

[C]

Whoa.

[A]

Which is like, the best Farmer's market life is the best life. So the variety they gave me was called Ms. June. So it's like heat level four. It was all green. And the recipe that I am making tonight is from Carolyn Chambers. So she has a substack. She's written a couple of books, too, called what to cook when you don't feel like cooking. And her substack is actually the highest rated substack on all of Substack. She has the most subscribers, which is wild. But her recipes are always pretty easy and simple. So the recipe I'm trying tonight is like, these chicken patties, but her recipe is to do, like, big chicken patty burgers. But I'm gonna do just little mini ones as an appetizer to put out.

[C]

At the canning club.

[A]

And I'm using the green chilies. But my question for you guys, because I use green chilies, I feel like in a different way for sauce making. So when you use green Chilies, like, roasted at the market, so I feel like they do all the hard work, right? They're, like, roasting them in these big roasters. They give them to you in these bags. It just kind of looks like these little, like, sooty peppers, you know? But then when you process them to cook food, do you, like, take. You take off the tops, right? They're all covered in ash. Do you take the seeds out? Do you take the skins off? Do you rinse them off? What's your process?

[D]

Yeah, I know that I feel like this might. I don't know if it'll get us in trouble or me in trouble, but I have heard that people swear by, like, not rinsing them off to keep the smoky flavor or whatever.

[C]

But I bet it permeate. It definitely permeates.

[D]

Like, it does flesh. Yeah, I don't. I don't. Maybe. I just don't know what I'm missing. But they taste pretty smoky to me, and I really enjoy them. But, yeah, I seed them usually under, like, some. You know, I'll just turn the faucet on, like, not on high, but just enough to.

[A]

To, like, rinse them.

[D]

Yeah, yeah.

[B]

So getting some of the seeds out, but not all.

[D]

I mean, if there. If there are some seeds in there, I'm not.

[C]

Yeah, we're not like, super picky about.

[D]

Super picky, yeah.

[E]

Cool.

[C]

Yeah. That's what you do. I wasn't sure.

[A]

So, you know, like, for sauce making, because I'm. A lot of times I'm using, like, a Vitamix, which doesn't really matter. I can even just. If I want a really smoky sauce, I'll just throw them in. You know, I'll take the stems off, but I'll, like, leave the seeds. Sometimes I'll leave the skins if I want it to be really smoky, because it doesn't really matter. But then for this, I was like, I don't think I want all that stuff in there. So then I was trying to just scrape it off, and I was like, this is too hard, you know, And I have heard, you know, not to rinse it underwater. That people, like, think it's, like, blasphemy, you know, to do that. But I couldn't get all the stuff off, you know, So I was like, it might be too much in these chicken burgers. So I. What I did was I rinsed the outside, and then I cut the tops off, and then I scraped the seeds out with a knife.

[C]

That sounds good.

[A]

That was my technique.

[B]

That's what I would do.

[A]

And Then I chopped it up, especially.

[B]

Because I don't want to take the skins off. That's too much work.

[A]

Well, the skins I rip right off.

[C]

Oh, the skin, they're charred.

[B]

You're talking about.

[C]

Okay.

[A]

Slip right off. That was easy.

[C]

Okay.

[A]

But I did it underwater.

[B]

So it got rid of the.

[A]

Maybe got rid of it. Okay. But I was like, how would it. Because I tried to just scrape it off and I was like, this is too hard. Yeah, When I did it underwater, it just came.

[C]

Yeah, it just comes right off.

[D]

Yeah. Now that's super easy to deal with in the sink. Maybe we should do a side by side.

[C]

Yeah, we should try differently.

[A]

I didn't know if you. What your. Your technique was.

[D]

You know, one technique that I came upon. See, I guess it was last year. I have a blowtorch, and so I was trying to use it to do the chilies, and it takes a really long time. You know, the blowtorch is. I mean, the ones that they have at the market are really impressive, but I don't think they're really putting out the same BTUs as, like a welding torch does.

[E]

Yeah.

[D]

And so, you know, it's not really cooking the flesh hardly at all when you're done, like, charring the skin. I put it in a microwave for, like, a little bit, and they. It works like a charm.

[C]

So you put the chilies.

[D]

Yeah, once they. Once they were charred with a blowtorch, then I put them in the microwave. I can't. I'm trying to remember, like, how long it was, but, you know, I think that New Mexico State University, I actually did some digging, and they. They actually have that as, like, you know, officially approved process for getting the skins off of green chilies. So.

[C]

So that's your hack.

[D]

That was my. But, yeah, it's not mine, I guess. But yeah, it definitely worked.

[A]

I think it's a good hack. I just hadn't really processed them that way. I just, you know, toss them, throw everything in. The vitamins, it was new for me.

[C]

This week I made. I think the most delicious thing I made this week was a tomato egg stir fry. It's so good, and it's so, like, easy. You just kind of scramble a couple of eggs. You cook the eggs first, but leave them still a little bit. Not like runny, but, you know, soft. And then in the same pan, you take the eggs out, you add some sesame oil, you add some, like, tomato wedges, small wedges, and then whatever seasonings. So, like, I was using chicken bullion powder and what else? I can't remember. That was, like, the main flavoring. It was sesame oil and chicken bullion powder. And then like, saute the tomatoes until they lose some of their moisture, but they're still pretty fresh. And then you add the egg back in and toss everything together and top it with green onions and serve it over rice.

[B]

Oh, that sounds great.

[C]

So good. Yeah, so good. And takes like 10 minutes.

[B]

That reminds me, the best thing. We were traveling this past week and very busy, but the best meal we made this past week was we rarely eat steak, but we got a New York strip and we put it on the grill. I'm in charge of that. I do make a better steak than John. And then we paired it with just bruschetta and a toasted baguette and bruschetta. Why am I not making that more often?

[C]

Like, so good.

[B]

It's so good. It's super filling.

[C]

It's.

[B]

It's beautiful at this time of year because the tomatoes are so good. Speaking of tomatoes. So it was like the perfect dinner. It was just little baguette, bruschetta, and steak, and it was perfect.

[C]

Do you put basil in? What do you. What else?

[B]

Yeah, we have a ton of basil in the garden, so we added that in.

[D]

And are you mixing up like a. Like a kind of a chunky bruschetta type salsa. Ish thing?

[C]

Oh, yeah, it's chunky. Got it. Yeah.

[B]

But I just haven't been making it. And I'm like, why. Why am I sleeping on bruschetta? It's so funny.

[C]

I love it when you remember something like that. Like, actually, this is great. Why am I not making it all the time?

[B]

Yeah. And John was like, well, that's an appetizer. And I'm like, it doesn't have to be an appetizer. We can just make it a meal. Let's figure it out.

[D]

So bigger slices of bread.

[A]

Yeah.

[B]

And some steak.

[D]

That's interesting. I feel like bruschetta and pan con tomate are both kind of. There are, like, two versions of both. Like, one of them is where, like, in the bruschetta case, you, you know, you dice. Dice up the tomato and you mix it with some garlic and some. Some basil and some olive oil and salt and. And what have you. And then with pankonta mate, the, like, the. That version is like, you know, you grate the tomato and then add garlic and olive oil and salt. But then, like, there's the other version where you're actually just rubbing the toast with Garlic, which really makes it super duper spicy. And that's. That's the one that I was introduced to.

[A]

Spanish, right?

[D]

Or. Yeah. And the bruschetta as well, like, that's how I was introduced to bruschetta at least, was like, you know, you do the toast and then rub the garlic, and it's just. Yeah. I don't know. I don't know which one I like more. I feel like the convenience factor is nice for spooning on the tomato.

[C]

Yeah.

[A]

Is there a bruschetta technique and recipe in Joy of Cooking?

[D]

Yeah, it's been there since.

[C]

I haven't looked at it in a while.

[D]

It's been there since the 97 edition, pretty sure. And that's just like the rub the garlic on the toast method.

[A]

Yeah.

[C]

The 97 edition was really Italian heavy because our editor at the time was Italian American, so a lot of Italian stuff made it into the 97.

[D]

It wouldn't surprise me if the bruschetta recipe was something that Ethan wanted to add, because at the time, one of his close friends, their daughter had married somebody from Italy who had come over to the house quite a few times and had made bruschetta. And, yeah, it was.

[A]

It was all the rage.

[D]

It was a thing. It was definitely, definitely a thing at the house at that point.

[A]

I feel like, though it's one of those 90s recipes that still carries over to me, it's such a simple thing that, especially in Portland, it's like, you can only really make that in the summer during, like, a specific time of year and have it be good. I mean, you can make it anytime, but you see it on a lot of menus. Only a certain time of year. Exactly. Restaurants and. And, you know, for your home garden or whatever, there's only a month where it's really good.

[C]

Yeah.

[B]

I just feel like we should all be eating more of it.

[C]

Simple.

[B]

And don't think of it as an appetizer. It can be a meal.

[A]

Yeah. And I mean, if you live in California, you're going to have a totally different viewpoint. You're going to be like, we can.

[C]

Eat that all the time.

[B]

My mother lives in Florida. She's, like, getting so many tomatoes from the garden in, like, March, and I'm like, oh, well, that's not us, so.

[C]

Don'T talk to me.

[D]

Don't you know what seasonality.

[B]

We'Re hiding inside with it gray and wet outside.

[C]

We also cooked a bunch of eggplant this week. I swear we cooked eggplant this week.

[B]

I harvested Eggplant last night.

[C]

Nice eggplant. It's eggplant time. What. What kind did you plant this year? It's the Japanese.

[B]

The long Japanese eggplants.

[C]

Yeah, those are so good. Yeah, yeah. By the time we got around to getting starts, all they had left was a little. I think they're called. I think the variety is called Littlefinger. But they're like super small. Like, they only get maybe six inches long. Eight inches.

[B]

Yeah.

[C]

But they're perfect for broiling and also frying. So we did the fish fragrant eggplant that we've talked about on the podcast before, but it's this fantastic Szechuan recipe, and we make it from Fuchsia Dunlop's book. What is the book? Food of Szechuan.

[D]

I'm almost positive.

[C]

Talked about this. Yeah, we've definitely talked about it. It's been a while, but it's called Fish Fragrant Eggplant. There's no fish in it, but it's like the. The flavorings is what it's referring to. And so you cut the eggplant, you've kind of fry it, and then you remove it from the oil, and then you make a flavorful sauce and then toss the egg eggplant back into the sauce and coat it, and it gets all sticky, and it's just. Yeah, it's a fantastic dish.

[D]

It's really good. And when we were making it this time around, I was just like, you know, we need to be fish free, fish fragranting more things.

[A]

I thought about that recipe the other day because Fog Light Farms, who are my neighbors, they're. They're across from me at the farmers market, but they have these little mini eggplants, and they're like, rather than long, they're like short and squatty, so they almost are the shape of, like, aroma tomato, but smaller. But they're so. I don't know what variety they are, but they don't ever get any bigger. That's like the size that they are. They're like purple and white. They're beautiful. But I thought that would be the perfect way to use them. So I think that's what I'll make this week. Yeah, I know that's supposed to come at the end, but jumping ahead, we're a little.

[C]

We're a little off template this week. We. We don't have a guest, so. Yeah, I think it's fine. We can talk about whatever we want.

[B]

What we want.

[C]

Yeah.

[D]

Well, since we're doing what we want, I do want to call Out. We had dinner at lovely's 5050 again. Again. And I just want to call out the chamomile toffee nut crunch ice cream that they have there. It is just fantastic. It's an odd combination. I think I had it there before where I'm almost positive that they were putting chocolate chunk type situation in there as well. So I ended up ordering it with, like, some fudge sauce on it, and it was really, really good.

[C]

Yeah.

[D]

Chamomile ice cream. I got it here first.

[C]

Cantaloupe ice cream, which is another one where I'm like, I need to. I need to know what sorcery she uses to get that. Because it tastes so rich of cantaloupe, but it's very creamy. I mean, it's ice cream, and it's very soft and creamy and delightful. But it tastes so much of cantaloupe. And I feel like adding cantaloupe to ice cream would make it super icy and hard. So I need to. I just need to know, do you think the chef would tell me? Sarah?

[A]

I think Sarah would tell you, but I think I know. Well, I know how she makes the chamomile because she actually uses, like, chamomile flowers. And I think the cantaloupe ice cream. I think she dehydrates the cantaloupe.

[C]

Okay.

[A]

And I only know that because I think she's talked about it at the market. But she would tell you. She. She would tell you any of the things. We should have her on the show.

[C]

Yeah, we should have her on the show.

[A]

It's hard to pin her down, but we. We can try.

[C]

For sure. Yeah.

[B]

We should get some pizza.

[A]

I'll. I'll make a note.

[C]

Okay. I'll ask.

[A]

We'll see.

[C]

Yeah. We went last night because I was moderating a cookbook event at Vivian, our friend of the pod. Vivian culinary books, who we love. It was for a cookbook called Heartland Masala. The authors are. It's a mother and son team, and they're so delightful and so funny and charming, and we had a great time, but then it was kind of late, so we needed to just get dinner out.

[B]

Oh, darn.

[C]

You had to go to lunch. I was like, they're open until 10, so I guess we have to go. Nice choice.

[A]

I was gonna say I was there at the event, and it was really, really nice. And you were the moderator, and you did a great job. It was great to see you in action and me in the room. I stood by John. You did a good job. I Think it's hard sometimes to get up in front of people. Of course. You did so good. And did you know them before this?

[C]

Just through email communication? Yeah.

[A]

Felt like you were friends. It felt like you were, you know, like you knew them. You were able to, you know, bring out their stories and have them really talk and feel comfortable in that space because, of course, you knew people there, but they didn't, you know. And so I just think it was a really nice evening. It was so lovely. I think they felt really welcomed and were able to open up and talk about their process and the recipes and what a cool book and cool journey they've been on. And they're gonna be on the podcast soon.

[C]

Yeah, I think in a few weeks.

[A]

Few weeks. So people will know more about that. But, yeah, it was a really fun event.

[E]

Good job.

[C]

Thank you. Yeah.

[D]

Yay.

[C]

I just kind of black out when I'm in front of people. Seriously. Like, I almost go into, like, a different.

[B]

The public speaking, like, blackout.

[C]

Yeah.

[B]

Yeah.

[C]

I was just talking to that about.

[B]

That with, like, a co worker today. Just pretend you're somewhere else.

[C]

Yeah.

[D]

I'm sure that they were doing the same thing. Ayan and Jyoti were. How many different events was it? Was it like 43 different events?

[C]

I think it was like a 40. They're doing, like, a 40 day.

[D]

40 day.

[C]

So very long. And all over the country, so. And that's really challenging, but I think after a while, you. You sort of get your spiel down and it's a little less. Everything's Get a little less scary as you go.

[D]

Just black out a little.

[C]

Ye. You just dissociate. It's fine.

[B]

It's just so exhausting. That's incredible.

[C]

Yeah, it's impressive. We kind of joked around about, like, working together on a cookbook project as, like, people, you know, like, it was him and his mom. And then we talked about me and John working together and how, like, it's great, but you also have a lot of conflict because you both have really strong feelings about the decisions being made. So I'm sure we'll talk about that when they're on the podcast. But it was fun and they're delightful.

[A]

And I thought it was, like, a good example of, like, it's. It's so important for people, I think anytime but right now, especially to just gather and talk about food and talk about love and talk about family and talk about how important it is to cook and be together. And it just, like, you know, I feel like everybody left with, like, a Full heart, you know, and Robin made all this food and it was just really lovely, you know, And I think that that's what everyone needs right now. Yes, I agree.

[D]

I had a nice little glow this morning, I have to say. It was nice.

[C]

You were glowing. Well, can't you tell In a certain.

[D]

Way in a sumac y.

[E]

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[C]

Should we answer our caller question?

[B]

Yeah, let's do it.

[C]

All right, so every week we answer a caller question and this week we are talking about frozen treats. Sarah, can you read the question?

[A]

Are there any snack foods you can eat frozen besides things like grapes and fruit?

[D]

Yes.

[C]

This was kind of a challenging one, to be honest.

[D]

It's hard to get out of the dessert space or the candy space.

[B]

And honestly, that question just made me think of my intro thing where I just like a. The bags of frozen mango from Trader Joe's and I just snack on those, like especially when I'm feeling like a little bit tired in the middle of the afternoon. So I'm actually curious about this too because I tend to go towards frozen fruit all the time. Or popsicles.

[C]

Have you had the. It's called fruit riot, but they're like we Found them at Costco, but we haven't been able to find them there since. It's these frozen grapes that are coated in like citric acid.

[B]

I've heard of this.

[D]

So they're. I told you about this sour.

[C]

Oh yeah.

[D]

I feel like you gave us a weird look. Like what? What are you talking about?

[B]

I always give you a weird look.

[D]

Well, true, true. Fair enough.

[A]

I tried them at your guys, this house.

[C]

Yes, you did. That's right.

[A]

I think we did try though. Yeah. So it's a grape coated in like sour candy powder is what it seems like to me.

[D]

Yep. So good.

[A]

Pretty rad.

[C]

So it started from like a TikTok trend where moms were making these candy coated grapes, frozen grapes for their kids and somebody turned it into a business and now they're selling it at Costco, apparently. Brilliant. Yeah, it's brilliant. They're so good. And they're like, they're like warheads but for adults or something. I don't know. They're grapes.

[B]

They're healthy.

[C]

They're grapes. They're so good though.

[D]

It's the new carob.

[C]

The new carob. Frozen candy coated grapes, basically. I had trouble with this one though. A few things I thought of. Like John said it was hard to get out of the dessert space because I think of freezing. Like I want to freeze peanut butter cups and York peppermint patties. They're so good. Frozen. Or Junior Mints. Like there's a. There's a movie theater in Portland that you can get chilled Junior Mints at and it's like my favorite thing in the world. It's like it's cold, even colder than normal. I love it. And like we'll make and freeze brownies because I love the texture of like a fudgy frozen brownie. But the one other snack I could think of is yogurt bark. So basically you, you line a sheet pan with parchment paper and then you take whatever yogurt you want. It can be plain, you can get sweetened with fruit, or you can just add honey yourself and then spread it out in a thin layer on the parchment paper and you can top it with stuff. Like you could top it with sliced or chopped fruit, you could top it with chocolate chips or sprinkles or whatever. And then you freeze it and then you can break it apart and just eat it from frozen. So it's like a frozen snack that's just made of yogurt and whatever else you want to put on it. So that's kind of a fun frozen Treat well.

[D]

Yeah, you also, you brought up pickle pops when we were discussing this too.

[B]

And gonna say any savory options, so.

[D]

Well, yeah, there are. I found some savory options from older editions which you might not find appetizing.

[B]

But I love hearing about them.

[C]

But let's talk about pickle pops.

[D]

Yeah, Pickle pops, briefly, are delicious.

[C]

We first had pickle pops at this little like drive in restaurant in Wyoming that I can't remember the name of, but it's in. It's in Thermopolis. Thermopolis, Wyoming, which is like a little town that is known for its hot springs. So you basically go to visit the springs. But there's this really sweet little drive in restaurant and they have like burgers and hot dogs and stuff like that and ice cream on their menu. They had pickle pops with like no explanation at all. And so the first time we went, we were like, well, we have to get a pickle pop because that's. We were kind of expecting that it was going to be like a pickle on a stick that was frozen or something. But it's just a popsicle that's made of pickle brine and they're using like whatever. I mean, it's probably like Clawson or whatever. But it's delicious. We got the pickle pop and a malted chocolate shake.

[D]

Chocolate ball. Yeah.

[C]

The combination really so good. I mean, maybe this is just us, but the salt, it was like the salty sour with the sweet malty when it's like the. When you dip French fries. Yeah, the chocolate shake, the best.

[D]

Yeah, you just trade off with your dining companion. Just a little, little popsicle time, little chocolate malt time. I mean, romantic. I mean, double fisting with like, you know, an entire chocolate malt, an entire pickle pop. I don't know, might be a little too much. So, yeah, you need to do this. It's like a. It's like a team effort.

[C]

Yeah, for sure.

[D]

But I know that place is called Dairyland.

[C]

Dairyland.

[D]

Dairyland and Hot City Coffee. Same, same mistake.

[C]

It's a pretty magical little place. Deeply weird. And Thermopolis in Thermopolis, Wyoming.

[B]

Honestly, Dairyland and Thermopolis Sounds amazing.

[A]

Yeah, we'll link them in the show notes so people can check it out. Because now I feel like, like inspired to do all kinds of pickle pops. Like, I want to try. I mean, I want to freeze all my extra pickle brine now because I usually just like put it in the fridge and I'm like Oh, I'll add this into. I'll make salad dressing. I'll do whatever. And, you know, now I'm gonna make.

[B]

Pickle pops with it. Should we have a pickle pop between before, like, every podcast?

[C]

Maybe we should try different brines.

[A]

Yeah, why not? I want to make spicy ones. Of course.

[C]

Yes. I'm also now thinking this is not really a thing.

[D]

Butter. Is that a thing? Bread and butter.

[C]

But you're trying. Maybe mix it. Maybe mix it half and half with the sour. I feel like by itself it might be too.

[A]

Like, you know those Johnny Pops that are like layered.

[D]

Yeah.

[A]

They're like, you know, rainbow. But you could do like sweet and sour mix.

[B]

Sweet, sour, spicy.

[C]

Yeah.

[B]

Or whatever.

[A]

Maybe we just came up with a new business.

[B]

You'll find us in Costco in about.

[A]

Dirk will come up from downstairs and be like, like, stop coming up with new business ideas. No more.

[C]

No more. But now I'm thinking that pickle brine frozen in just ice cube trays would be great for like bloody Marys and stuff.

[A]

Yes, I think that's a great idea. When I heard this question, I just kept going into, like, cocktail realm, which I was like, does a daiquiri count? I don't know, like, person daiquiri. Like, because I don't really eat, like, sweet treats, you know, My kid does, though. Like, I've always made her frozen popsicles. And my mom was like, hippie mom. So I went into like, what. What did my mom make? Like those. Do you remember those push up pops?

[B]

Oh, my God. I used to eat those at the drive.

[C]

And those are so.

[A]

Yeah, so I loved those. But then my mom would make me the version in like a paper cup, you know, with like popsicle stick. Was not. The stone was not on it. Here, I'll make you this not as good version, you know.

[B]

We love you, Pat.

[A]

Yeah, I know. She is the best. But those treats were not great. But then I was thinking about like those freezer door cocktail things where it's like a pre mixed cocktail or like a pre frozen cocktail, which I've never made. Have you guys made those? Nope. I think I might start.

[B]

Let's try it out.

[C]

I know.

[B]

I was thinking that we could have.

[A]

It ready for podcast. Yeah, like pre mix slushy cocktail. Already in there.

[B]

There's that like viral tomato martini. And I was like, that could be really? Because I freeze my tomatoes when I have too many or when they start to like split, for example. So I have like a bag every year of frozen tomatoes. That could be A really fun, interesting way to think about how to use those. Like, grading them into, like, I don't know.

[C]

Yeah, I'm not the cocktail maker.

[A]

I know we got rid of the tasting segment, which is totally okay, but what if we had, like, a cocktail segment where it was, like, frozen or refrigerator door, freezer door cocktails that you guys just tried when you came over?

[C]

I'm in pickle pop, right? Yeah, and pickle pop.

[B]

Hand them over.

[A]

We're good idea.

[D]

Get inebriated and. But also stay hydrated. Keep your electrolytes.

[A]

I can make NA versions. I mean, anytime I make things, I usually have to make another version for my child because she doesn't want to be left out. So we can do, you know, both things, and you can choose your own journey. I'm not trying to push booze on everybody. I just want to have a good time.

[C]

Time. Oh, before we get into the funky historical stuff, another thing that I found while poking around on the Internet was people just taking, like, containers of yogurt and putting. You, like, stick a spoon just into the middle of the yogurt cup, and then you put it in the freezer and freeze the whole thing, and then you can, like, pull it out like a big yogurt popsicle. That seemed like a good idea. Oh, that's actually if you get really good yogurt and it's flavored yogurt popsicle.

[B]

I mean, if it's. I do. Does yogurt come in, like, paper cups anymore, or is it all plastic?

[C]

I think it's most. I think it's mostly plastic.

[B]

Okay, well, either way, I guess take it off.

[C]

Yeah, yeah, yeah. All right, John, it's your time.

[D]

Well, yeah, that's kind of reminiscent of something that Irma. Irma suggests suggested just a really simple frozen fruit dessert where you take just a can of fruit and then you put it in the freezer for a while, and then you open the can, plop it out, and then cut it into slices and then put whipped cream on it.

[C]

Whoa. Okay. But you put the whole can.

[D]

Yeah.

[C]

How does the fruit come out?

[D]

That's a good question. I would imagine you maybe soften the outside, but I actually did not clip that, so I can't answer that. Sorry. But I did find some savory options. You know, in the 31, 1931 edition, there's interesting frozen aspic. Yeah. Tomato aspic. It's frozen into ice cube trays. So, you know, nice little order.

[B]

What an aspect is?

[D]

Well, it is just a jellied salad savory.

[C]

Gelatin.

[D]

Yeah, savory.

[C]

So many of the. I. I watched a fun Instagram video today of someone making. Recreating one of those, like, 1950s gelatin recipes where you layer. There's all these layers. So you do like a layer of black olive slices and a layer of pimento peppers and then a layer of cooked chicken and a layer of peas, and you just keep going. And it must have taken hours, like. It must, because you have to let every layer set. Otherwise everything just floats around.

[D]

Well, I think that you. You let the gelatin come, you know, get to a certain level of being set, and then you can start, like, doing. I don't know. I don't know exactly. I haven't made enough flares.

[C]

I haven't made enough gel aspect. Things to know.

[D]

I mean, I think that, like, if you just let the jello uniformly set to not quite set, but just kind of set, then you can get like an even distribution of stuff. But the layers, that's like. Next. Next level. Ha. Next. Never mind. But yeah, the frozen aspic, definitely not. Not that elaborate. It's just a tomato aspic that's been put into an ice cube tray. Then there was a frozen lobster, salmon, crab meat, or chicken salad. You know, so many options here. I mean, that alone. Just.

[C]

Just wait, read it. Read the title again.

[A]

Shannon and I are both making scared.

[B]

Faces at each other, like frozen lobster.

[D]

Salmon, crab meat, or chicken salad.

[C]

So you, like.

[B]

Let's say you make chicken salad and you just freeze it?

[D]

Well, no, it is kind of like an aspic in that. You know, there's gelatin involved. There's also chicken stock involved. Then also a cream sauce and one cup of your chosen seafood or poultry. You know, cooked meat and a little salt, little nutmeg. Then you.

[B]

Why nutmeg?

[D]

Well, of course. I mean, you know, it's just like that secret, like, oh, what is that secret ingredient? But yeah. Then you whip some cream, stiff peaks, and then you put in some mayonnaise. I should just stop now.

[B]

Oh, mayonnaise. Sarah's.

[C]

That makes it better.

[D]

You freeze it in a refrigerator tray, then serve it on lettuce or romaine garnish with pimentos and chives optional. I would personally add the chives.

[C]

Oh, no, I think there's too many things in there already.

[A]

I think that's too much. It's taking it too far.

[B]

Yeah, I barely made it through that.

[D]

You will not make it through this one. Frozen pineapple cheese salad softened cream cheese gets beat with one cup of mayonnaise and then one cup of drained pineapple, crushed drained pineapple, a little bit of sugar. You whip up some cream, fold it into the other ingredients, and then you put it into a mold.

[C]

I'm very uncomfortable with the mingling of mayonnaise and sweet ingredients. Like, it sounds like it's supposed to be sweet. And the cream cheese and pineapple, that sounds fine. But when you get to the mayonnaise, that's when you lose me.

[D]

Well, you know, I'm just thankful that it's not some sort of mayonnaise type sauce that you're putting on afterwards. At least it's incorporated into the. Yeah, never mind.

[A]

No, I feel like now what would happen though is that somebody would take that exact same recipe and they would put it in the freeze dryer and then it would be this thing that would like dissolve in your mouth and it would just be like a new version of something old. You know what I mean?

[C]

Yeah.

[A]

And it would be on TikTok. People would be into it.

[B]

You have a freeze dryer.

[A]

I could.

[B]

You'd have to freeze dry.

[C]

You'd have to buy mayo.

[A]

I would have to leave that out. But I could do the other parts of it.

[C]

Yeah.

[A]

Okay, well, let's put that on.

[C]

We could come back to that.

[A]

Maybe potential business potential. Maybe somebody listening would want to do it. But, you know, there's a lot of people that, like, that's their thing is like they do these freeze drying videos and they'll try anything. But like, there's a lot of stuff like that where it's like, we took this old thing and we freeze dried it and you can eat it. But cheese is a big one.

[C]

Cheese.

[A]

Yeah. Because people will take it like back.

[B]

Yeah.

[A]

Packing and, you know, whatever. And like all the people that are into, like, I gotta get all my protein while I'm on the trail.

[B]

I mean, I would eat that a lot.

[C]

Backpacking, clearly.

[A]

Not me.

[B]

Those little freeze dried parmesan rounds from like Trader Joe's.

[C]

Oh, yeah.

[B]

They weigh like nothing and they're so good and salty. It's the fish free. I. I can get behind that. I can get behind freeze dried pineapples.

[C]

Thousand percent.

[B]

That sounds fantastic. Freeze dried mayo.

[C]

Yeah.

[A]

That's why I was saying leave the mayo out.

[C]

Yeah, leave the mayo out.

[B]

Other stuff together maybe pineapple and like freeze dried parm. Sounds great.

[C]

There you go.

[D]

Like, we just found a loophole. You know, Frozen snacks.

[C]

Well, freeze dried kind of. It kind of freeze dryer.

[B]

I feel like we should all just be eating, like pickle Pops.

[A]

Pops.

[C]

Yes. Yeah.

[A]

I think pickle pops was the thing we were meant to bring.

[B]

Yeah.

[A]

As the solution to the. John, did you go over all your frozen things?

[D]

Yeah, for the most part.

[A]

I was gonna mention one local business. They're called Pistachio. They make pistachio. Oh, that's butter. It's so good. And they have a series they're doing right now which is they're making a vegan snack every day and tagging Billie Eilish in it until she notices. It's like, I don't know how they're getting views or whatever, but they're making a lot of vegan snacks that are frozen. So people can look at that and it's so. It's a lot of like chocolate covered bananas that are covered in their pistachio nut butter and things like that. So there was a lot of tips that I thought people could get for frozen snacks.

[D]

Yeah. You know, just like, you know, sliced bananas that have been coated in chocolate. That would be a delicious frozen snack for sure.

[C]

Oh, that just reminded me of another thing I tested. I tested a recipe this summer. It's online on Simply Recipes.com. they're like Ritz cracker ice cream sandwiches. So they're like mini ice cream sandwiches with. Made with Ritz crackers. And you just take one of the crackers, you put a little bit of peanut butter on it, just a tiny bit, and then a tiny scoop of ice cream and another Ritz cracker. You freeze that and then drizzle chocolate on.

[B]

Okay. That sounds incredible.

[C]

They're really good.

[B]

They're salty, buttery.

[C]

Yeah. And they hold up. Up. I was a little worried they would get soggy really fast, but I feel like they held up really well for up to three weeks and they won't last. They're so good and they're so like, you can just eat one after the other because they're really small. Yeah, I can vouch for that. They're great.

[D]

They were good.

[B]

That sounds really good.

[D]

Yeah, it was hard to stop because it's. Yeah, it is snack size. It's like a snack size ice cream sandwich.

[C]

What's next week's topic, Sarah, what's the question?

[A]

I just got a new job and I'm moving soon and trying to eat all my pantry items. I've got a ton of instant ramen. Do you have ideas to make it fun?

[C]

That's an awesome question. Very excited to answer that. Is Peter Kim on our show next week?

[A]

Sure is.

[C]

Nice.

[B]

Wait, what?

[C]

I'm so excited for this yeah. So next week we'll tackle that with Peter Kim, who just wrote a cookbook called Instant Ramen Kitchen. Yeah. So excited. That'll be very fun. If you have a topic, ingredient or joy story to share, call our hotline at 503-395-8858. Leave us a message or send us a text. We'd love to hear from you and we should chat about. So this past week's Joy Scouts recipe was the apple dumplings on page 688. We bought all the things to make the apple dumplings today, but we haven't made them yet. But we're going to. It's 90 degrees here today. I know, it's weird. It's like September, it's not supposed to be 90 degrees.

[B]

And we had one cool rainy day and I was like, yeah, so nice.

[A]

And it was, yeah, tricked me.

[C]

But we're gonna make it later this week. And so we'll. We've made them before, but we will report back. One thing I was thinking though is that in the recipe we say you can use like six small apples or three large ones that you cut in half. Modern apples are so big. They're huge. They're like too big, I think.

[A]

Why are they so big?

[C]

I don't know the answer to this.

[D]

Big apple.

[B]

Big apple goes to the top.

[C]

Sarah.

[D]

Actually, I was at the store trying to decide on apples, you know, just a regular supermarket Kroger, Fred Meyer, you know, and they had a bunch of bags of snack sized apples which I thought was I. That was the first time I had taken it in. And so.

[C]

Too soon.

[B]

Snack size, just like normal apples.

[D]

Yeah. So one of them was like the packaging made me believe that they were breeding them to be small, but they were like not crab apples. Obviously they were normal.

[C]

So the pendulum is swinging is what you're saying.

[D]

I mean, I don't know with honeycrisp. I mean that, that is like, those are huge and they're, they're very, very popular. So I don't, I don't know if the pendulum is swinging away from honeycrisp, but it was interesting to see so many small apples.

[B]

I mean, it was like we're very cool.

[C]

So rad.

[D]

Got our fingers on the pulse, folks.

[C]

And this week's Joy Scouts recipe, since we were talking about how we both, John and I like fudgy brownies that are frozen, the recipe we're assigning this week is the fudgy brownie recipe on page 765. It's a new one to the 2019 edition. So kind of what happened was there is a very old brownie recipe. Enjoy that. It's been there forever. I can't remember when it was first introduced to the book, but John is, like, looking it up right now. But, you know, people are really attached to it. We've heard a lot from people that they love that recipe, and so we figured they would be really upset if we took it out. Even though, in my opinion, it's not. It's not my ideal brownie. It's a little. It's not as chocolatey as I like, I think, because when it was introduced, chocolate is so. Was so expensive that you just didn't use a lot of it. So we wanted to. We kept that recipe. Not to make anyone mad, but we also introduced a new fudgy brownie recipe. So for all the fudgy brownie lovers, this is a great recipe. It's on page 765. If you make it, please tag us at thejoyofcooking on Instagram. We would love to see what you make.

[D]

1931 is when it was first.

[B]

Sarah's mom has just published.

[A]

Come on in, Mom. It's okay.

[C]

Hi, Pat.

[A]

We're gonna just finish real quick, mama.

[D]

The brownie recipe was in the first edition.

[C]

Yeah. So that explains the low chocolate. Yeah, yeah, it was very expensive. That was during the Great Depression.

[D]

I'm sure it changed a little. I mean, I think most people are probably thinking of the 1975 editions residential recipe, and I think that's a brownies cocaine recipe. So I'm sure that that one's slightly different. But, yeah, we've had brownies since the beginning.

[C]

That's all. Thanks for listening to the Joy of Cooking podcast before we go. Show some love for your favorite podcast by subscribing to the show and leaving us a review. Follow us at joyofcooking.substack.com and on Instagram @thejoyofcooking. Stay tuned for next week, where we will tackle ramen using instant ramen. And don't forget to make this week's recipe fudgy Brownies on page 765. Call in with questions, hopes, history, or where you find joy in the kitchen. Our number is 503-395-8858. That's 503-395-8858.

[B]

And we couldn't do this without our fantastic team at the Joy of Creation production house. Thank you to Dave Dresky, our production coordinator, Hayley Bowers, our audio engineer, and Sarah Marshall, our producer and special guest.

[A]

If you love the stories we bring you each week, please consider supporting us on Patreon. As an independent media company, your support is absolutely essential. It allows us to continue creating high quality professional episodes that amplify the voices of women, small business owners, writers, artists and creatives and keep their stories free from commercial pressure. By becoming a Patreon member, you're not just supporting us, you're investing in the future of independent media. Please visit Patreon.com the Joy of Creation Production House to join our community today. Thank you for listening and supporting our podcast Dreams.