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In this episode there’s lots of restaurant talk that will make you hungry, organizing tips to make your pantry a less scary place, and our favorite (and only) producer’s very own kitchen disaster.
Pantry spring cleaning
The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing
Don’t forget to pick up Fruitcycle snacks at Glen’s Garden Market or on Amazon!
Serious Eats’ guide to pots and pans
Maketto
Toki Underground
Vigilante Coffee
The Carving Room-get the egg salad!
We talk with Elizabeth of Fruitcycle, a social enterprise that makes delicious, healthy, locally sourced snacks. Fruitcycle focuses on using produce that would otherwise go to waste and provides jobs for women who have been formerly incarcerated, homeless, or are otherwise disadvantaged.
Elizabeth is an inspiration, and we have a great time chatting with her about her genius business concept! Also, her snacks are legit. Lisa ate ALL the kale chips.
Show Notes:
Fruitcycle-check out their snacks on Amazon!
Ted Talk on food waste
Mess Hall–culinary incubator
Together We Bake
Ben & Jerry’s Flavor Graveyard
Stribling Orchard
Bangkok Golden’s crispy rice salad
Wemo!
In this episode we talk about our feelings on yelp reviews, how to make dulce de leche without burning your hands, and what to do if your coworker gives you a head of radicchio.
Actors reading yelp reviews
Woodlands (the Indian one)
Woodlands Vegan Restaurant
Slow cooker dulce de leche
Apple coffee cake with dulce de leche
Alfajores!
Best peanut butter from Whole Foods
11 ways to use radicchio
Stuffed shells with radicchio
In this episode, we chat about embarrassing things parents do at holiday parties, breakfast and lunch co-ops, where to get your Laotian food fix, and judge Obama’s sweetener choices.
All about the Feast of the Seven Fishes
Restaurant Startup on CNBC, which Lisa got confused with Best New Restaurant on Bravo
Laotian Restaurants: Bangkok Golden-the original location in Fall’s Church; new location in Columbia Heights- Thip Kao
Rasika’s palak chaat
In this episode, we talk about food gifts and gadgets good and bad, kitchen disasters that happen when you are a lazy recipe reader, and dishes better eaten at restaurants than attempted in your home kitchen.
The Spiralizer
Zoodles!
Strawberry huller
The banana slicer
The donut buddy
Pumpkin donut holes
Relay Foods (where Priya and I got free boxes of produce)
Lisa’s granola
Cookie and other baked goods mixes in a jar
Daikaya
Pho Nom Nom
Minh’s
Hot cocoa mix in a jar
Hedgehog cookie cutter
Cardamom biscotti
Whole wheat almond biscotti
Oregon Chai
Tetley chai tea
Twinings chai tea
Earl grey chocolate cake
Homemade granola bars
One Good Dish by David Tanis, source of Egyptian breakfast beans
Welcome to episode 1! We taste test bunny chow, a South African street food, recap our holiday season of eating, and do a little D.C. survival guide talk. Enjoy!
Show notes:
Bunny chow
No knead bread
The building blocks of bunny chow:
The finished product!
Lisa & Andrew dive in…somehow Priya escaped unscathed:
Pear and cranberry pie
Cranberry pie with almond flour crumble
Wesson oil pie crust
Pumpkin pie with Greek yogurt
Roast–the restaurant that inspired Priya’s Brussels sprouts with Thai sweet chile sauce
Babkallah!
Ocopa
Pisco sours
Washingtonian Cheap Eats
The Jello Mold Mistress of Brooklyn
The podcast currently has 7 episodes available.