Episode 33: Fruit Cocktail
This week on ye olde podcast:
Kelly’s ultimate cat-lady confession.
Plus…
Cocktail Memoirs - It’s like a personal narrative, only in cocktail form! We talk about events in our week with inventive drinks.
Autumn’s got a cocktail to suit your spring cleaning needs:
The Spring Cleaning Cocktail
1.5 oz AGED damson plum gin
1 oz tea-infused bourbon
.25 oz rhubarb shrub
…stir to combine!
Kelly’s drinking a Ginny Tin Tea perfect for any quarter-life crisis.
Episode 32: “You can make anything into a flan.”
On this week’s episode: BACON.
oh right… We’re also so excited to introduce brand new segments!
Cocktail Memoirs - It’s like a personal narrative, only in cocktail form! We talk about events in our week with inventive drinks.
Autumn introduces the segment with the Sixth Avenue Splash:
1 oz caramel vodka
1 oz Tito’s vodka
splash of Frangelico
1/4 oz coffee syrup
Recipe for Disaster
Can you name the recipe before Autumn can? We’ve got a new game sort of like name that tune, only we’re listing ingredients to see if you can guess the wacky recipe! Hilarity will ensue. For this week’s answer, click here.
Want to stump Autumn & Kelly? Email us or send us a tweet with the recipe you’d like us to guess on the show!
Chew on this:
Watered-down cocktails? Blasphemy or a way to give your taste buds some alcoholic exercise? Weigh in with your opinion in the comments as we discuss this piece from Tasting Table.
Does bacon help you live longer? A 105 year old woman named Pearl seems to think so.
Plus, Kelly’s week in bourbon, an ice cream cake how-to and more!
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 32!
We’ve got a pair of pear dranks today! Kelly’s partaking in Brunch Week and doing some recipe testing with pear sake & champagne.
Autumn’s drinking a fancy side car, with Pierre Ferrand curacao, lemon juice, and pear brandy. Plus she’s giving us a lesson in cointreau, triple sec, curacao, and brandy. #themoreyouknow
Spodee Wine is a Philly-area specialty. (If you’re in PA, have some in honor of Autumn–she can’t get it in NYC!) What’s your favorite local spirit?
Speaking of teaching moments, Kelly teaches us how to make mascarpone for a strawberry tart… and she’s giving us the skinny on clotted cream!
**EARLY 90′s INTERMISSION** What’s your favorite early 90′s throwback toy? Skip-It? Ribbon dancer? Tweet at us and share!**
Autumn’s got one heck of a meat adventure, a Target tangent and an ultimate Macgyver hack for cooking poultry in a NYC kitchen!
A guide to cooking grass-fed meat. Have you cooked grass-fed meat? Can you taste the difference compared to commercially raised meat?
We’re all about the fat: lard, duck fat, pork belly–what’s your favorite fat and how do you use it in your kitchen?
is tExTinG KILLING our language? We explore the positive side of texting thanks to this TED Talk. Weigh in! do yu tHiNk texting IS EVOLVED LANGUAGE? Does tolerating texting lingo symbolize deep relationships between sender and receiver? And what do we make of xo’s?
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 31!
Episode 30: When in Doubt, Add Rum
CRISIS ALERT: There will be no live-Googling this week. Due to a technical glitch, one of our fearless podcasters was forced to Live-Bing instead. [the horror!]
Autumn is drinking a pink G&T ala The Ordinary thanks to this stuff. And we invent a new drinking game for the bitter at heart. AND the hunt for the elusive yellow magnolia sparks a conspiracy theory worthy of Xfiles exploration…
Kelly bakes a gluten-free tres leches cake. We ponder overpriced ice cream and rant about inaccessible food stores.
And K’s GF baking class has her feeling a bit like this:
Autumn recommends a delicious buckwheat cake from the fantastic David Lebovitz. Have you baked with buckwheat before? Do you have a delicious recipe? Share it in the comments or send us a tweet!
Kelly shares the secret to sweetened condensed milk that will save you oodles of money and Autumn tells us how to use it… like a boss. [disclaimer: do not try it if you value your pancreas!]
all that discussion of Andrew Scrivani’s photography must be paying off, eh?
Cla-flou-what? Autumn talks this dessert, which is easier to bake than pronounce correctly… AND it has hidden chocolate chips. Plus, she’s sharing a baller dessert from this cookbook that is so boozy, it would make Amy Winehouse look like a nun. How much booze is too much booze when it comes to dessert?
Finally, we look at this piece on “suspended coffee,” a European custom which restores our faith in humanity. What’s made you smile this week? We’d love to know!
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 30!
Episode 29: Rhubarb Bodega
WARNING: BAD FOOD PUNS AHEAD.
Autumn is drinking something super seasonal for her next Serious Eats piece, and thus educates us on what a shrub is. Kelly makes bad rap/shrub puns.
Rhubarb does funny things to the heart. Autumn explains how where you buy your rhubarb affects your soul… and your wallet. And Kelly sees the world, through rhubarb yogurt.
Autumn makes a plum gin PSA. And we ponder homemade rhubarb spirits.
Cocktails (gin? Rhubarb Tea?) pie, spoonbread… what’s your favorite way to celebrate rhubarb?
Kelly gives us permission to instagram ALL the cherry blossoms.
We’re on a RAMP-age about ramps. Trendy? Sustainable? Overrated? Do you forage them? Are they worth the effort to clean them? We want to know what you think! In the meantime, Autumn does some shady ramp dealing… and there may or may not be some food pickup lines thrown in there…
Oh and more… on more-ls.
Gardening! The gals talk about the challenges of urban gardening, including Autumn’s landlord dealings, Secret Garden comparisons, Kelly’s overambitious plants, Greensgrow Farms and a bee tangent.
Andrew Scrivani is back on our brains! This time, he’s got us thinking about food props and food AS props. And what the heck is a food hero? Kelly recalls her food styling class (& this book, where she first heard the term). We’ve still got a lot to learn about food photography, so we want to your thoughts—on props: Is less more? Should the food speak for itself? Or do props tell a story? On approach—what’s your thought process to taking pictures? Tell us in the comments!
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 29!
Sorry, wheat-fiends. There’s no gluten to be had in this episode!
After a 2 week, hiatus, we’re back! And podcasting on the weekend which means coffee… Autumn has the cutest espresso maker known to man and Kelly shares a wealth of espresso knowledge–from cafes to macchiatos and everything in between.
Including heavy cream lattes [and it's relation to corn on the cob]. Trust us, you want to hear about this. How do you drink your morning espresso?
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 28
Episode 27: “Don’t feel your gin.”
Kelly’s in CT again. Autumn was in South Carolina for #springbreak.
Kelly tells the story of the time she got locked in the milk refrigerator at the gas station.
We drop coffee-roasting knowledge. Autumn once again proves she’s a boss by telling us how she likes her coffee. Weigh in–cream? milk? sugar? booze?–what goes in your cuppa joe?
Autumn gives us a little education about Montana… and addresses claims that she grew up living like Laura Ingalls Wilder.
Autumn travels to Charleston, instagrams the succulents and eats in style (James Beard-nominated style).
Eating alone. Do you do it? Do you do it comfortably? We talk dining solo & anonymity.
She also eats funky shaped oysters and drinks swanky pink gin & tonics with this stuff.
Speaking of G&T’s, Kelly gets a GIN-ducation thanks to fine folks on Twitter like Ken, Marnely, Swabreen, Felicia, Gail, and Brian. (p.s. Bryan’s got a fantastic terragon-gin cocktail recipe) Got a favorite gin cocktail? Tweet it to Kelly!
Kelly talks low-brow kool-aid cocktails, top-shelf vodka, short-cut jungle juice and red dye-40 mushroom clouds. Jungle juice–red, green, blue? What’s in your cooler?
Sage. Aperol. Beefeater. Plymouth. Bar Hill. Hendrick’s. We’re name-dropping and financial-planning through the magic of GIN.
Autumn also shares her favorite gin recipes. Will you share yours?? [And for the bitter of heart *like Kelly* try this cheeky negroni variation]
Subscribe to Alphabet Soup in itunes. (and don’t forget to rate us!)
Click play below to listen to Episode 27
