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Episode 49.5: Life-changing re-runs

October 8, 2013

Screen Shot 2013-09-26 at 6.39.50 PM

(Vintage screenshot from last week’s episode that SOMEONE forgot to send to Kelly for the shownotes… Better late than never!)

Hey Alphabet Souper-stars! If you listened to last week’s show, you know that Kelly had a big week. She moved to a new state and is starting a new job TODAY.  I convinced her to take a week off from the podcast, so she could concentrate on being AWESOME and, you know, packing up her entire life and cat. I’m so proud of her!

So we don’t have a new episode for you today, but I’m not going to leave you hanging. Today, I’m re-playing one of my favorite episodes for you, which I affectionately refer to as “The Bachelorette Party Episode.” There’s a ton of immature jokes. I BET YOU CAN’T GUESS WHAT THEY’RE ABOUT.  The original show notes for this episode are here. Call us with your questions, comments, or complaints about how much you hate re-runs at 484-483-5737.

We love you and appreciate you, souper-stars!

TALK AT US! Leave us a comment below, tweet at us or email us!
We love to hear what you think of the show!

Click to subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen:

 

Episode 49: Chicken Jello Shots!! {and dreams}

October 1, 2013

It’s a hodge-podge episode. We’re earning our NSFW title within the first 5 seconds (SPOILER ALERT, WE SWEAR). A series of wonky events preceded this recording, including several nitrate-free pork products.

Hate the term foodie? Kelly’s coining a new term: food-forward. You heard it hear first, people!

IT’S A RECIPE FOR DISASTER FIRST! Are you ready for this jelly? Kelly’s got a recipe for disaster and it’s all about the technique (don’t sweat it) and our old pal gelatin. Can you guess the method behind this recipe’s madness? Try this recipe at home (if you dare)!

Recipe for Disaster is like name that tune, only with esoteric, quirky recipes. We’ll name the ingredients one by one. Got an odd recipe to share? Email us (alphabetsouppod@gmail.com) or call us at 484-483-5737 and leave us a message with yours!

Chew on This! where we talk about all things foods, words and all things in between. got something you think we should chat about? tweet us a link

food blogger excuses

This week, we’re talking about food blogger excuses. Are you a food blogger with strange excuses for why you’re running late? Do you find yourself talking about food blogging-related events only to be met with strange looks from friends? WE WANT TO HEAR THEM! Call us at 484-483-5737 and leave us a message with yours!

Autumn’s getting tiki-inspired on this week’s Cocktail Memoirs.

tiki torches

tiki torches in Hawaii. *sigh*

Here’s the ingredients, check Autumn’s Serious Eats page for the exact proportions!

light rum
dark rum (basically, #ALLTHERUM)
grapefruit juice
lemon juice
simple syrup
apple cider

Kelly’s drinking gin and juice and champagne because she’s making some big changes in her life and has a typhoon of awesome stuff to celebrate. Have you ever done something scary and gone down a non-conventional path? Do you have a dream you’ve always wanted to pursue? What stands in your way? How do you balance what brings you joy with the practical things in life?

Share in the awesome and TELL US! Leave us a comment, tweet us, or give us a call (484-483-5737)!

Subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen to Episode 49!

 

Episode 48: The “Gluten-Intensive” Episode

September 24, 2013

DISCLAIMER: We’re running on fumes this week, so apologies for the stress-induced silliness.

Calling All Soup-er Fans! Give us a ring on our Google Voice number (484)483-5737 and we’ll play your message on air!

This week, listener Jason called in with a gluten-intensive message for the ages. He’s got the solution to Autumn’s apple dilemma. Check out some of his favorite ways to use up apples (he’s got tons!)

Speaking of apples, on Recipe for Disaster, Autumn’s got an insult to eggs (and apples). Recipe for Disaster is like name that tune, only with esoteric, quirky recipes. We’ll name the ingredients one by one. Got an odd recipe to share? Call us at 484-483-5737 and leave us a message with yours!

1/4 cup packed brown sugar
tablespoon cornstarch
2/3 cup cold water
2 teaspoons lemon juice
3 apples, peeled, cored & cut into 1/2″ thick wedge
2 tablespoons margarine or butter
3 fully cooked smoked sausage, cut diagonally (optional, but let’s be real. is pork ever *REALLY* optional?)
4 egg whites
4 egg yolks
1 tablespoon margarine or butter

Can you guess the recipe before Kelly does?

apple vom taco omelet

That recipe may be an epic fail, but on this week’s Cocktail Memoirs, Autumn’s making up for it with the Victory Lap Cocktail! Cocktail Memoirs is our way to share special events, great moments and not-so-stellar points in our weeks, in cocktail form! Got a cocktail memoir? Have something you want to celebrate with a cocktail? Give us a call and Autumn will make you a memoir of your own! 

concord grapes

beautiful concord grapes – follow autumn on instagram for more pretty food pics! @autumnmakes

HAPPY AUTUMN! from …Autumn (and Kelly) To ring in fall, we’re talking pumpkin spice beers and ciders, including this gluten-free one. oh and Kelly’s drinking local with a mighty tasty brew from The Philadelphia Brewing Company, but not drinking THIS LOCALWould you ever drink beer brewed from a beard? Tweet us and let us know!

kenzolantern

Chew on This! where we talk about all things foods, words and all things in between. got something you think we should chat about? tweet us a link!

Attention, college kids and cubicle-kids stuck in a lunchtime rut! From tuna & easy mac to cereal bar trail mix and microwave office omelets, we’re talking about our best food hacks.

Have you visited the Gluten-Intensive Care Unit? Do you imbibe beer made from beards? Got a crazy college cafeteria hack to share? TELL US! Leave us a comment, tweet us, or give us a call (484-483-5737)!

Subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen to Episode 48!

 

Episode 47: Brenda, The Cheese Extrovert

September 17, 2013

No, this isn’t the Jersey Shore, but there’s plenty of clubbin’, starting with the #29CLUB, which Autumn is a VIP in.

THERE’S A BIRTHDAY IN THE HOUSE! *raise the roof* << Is that even a thing anymore? Or are we dating ourselves? Anyway, birthdays and babies ABOUND in this episode! (p.s. if you haven’t wished Ms. Makes a happy belated birthday, WHAT ARE YOU WAITING FOR? Do it to it!)
gluten free cupcakes
Kelly’s got ye olde recipe for disaster…complete with accents**
**apologies in advance to any and all countries Kelly attempts to imitate with her terrible accent
On Cocktail Memoirs, Autumn’s got a WTF cocktail for listener Kerri, who had a Board of Education situation that needed a cocktail to deal with.
Plus, Autumn did a little #treatyoself birthday apple picking in the great state of Pennsylvania and introduces some folks to the wonder that is Zipcar.
Apple picking: is it a trend or a tradition? Folks, weigh in! We want to know.
photo 1 (6)
Peter Piper may pick a peck of pickled peppers, but Autumn makes picks a mighty peck (30 lbs actually) of speckled apples. Here’s what she’s got planned for her birthday fruit, for those of you following along:
Sweet Pickled Plums – Put em up fruit pg 206
Blue Chair Fruit Cookbook (plum jam sour cherry rhubarb) pg 214
Plums in Honey Syrup – Food in Jars pg 188
Autumn’s only got 6 lbs of apples planned for. You should probably call us and leave a message with ideas as to what Autumn should make with the other 24 lbs of apples. Your idea could be featured on air! Call us: (484)483-5737
photo 2 (6)
Find out when it’s acceptable to drink white wine with ice. #protip
And Autumn’s gettin’ bitter for listener Kerri, who had a rough week.

Want a custom-made cocktail made by Mixmaster Makes herself? Give us a ring and Autumn will make you a drink and feature it on Cocktail Memoirs! (484)483-5737**
**Google Voice: all the cool kids are doing it.
The WTF Cocktail (it’s not just bitter, it’s ACROSTIC!)
W is for Wormwood (absinthe ingredient not to be confused with this man)
T is for Tequila
F is for Fernet Branca and Fee Brothers Bitters.
Ingredients:
2oz tequila
1/4 oz Fernet Branca
bar spoon of absinthe
bar spoon of agave
few drops of bitters
Instructions: Shake & pour into a coup glass. Drink and savor life’s bitter moments.
bitters
This week’s Recipe for Disaster gets historical: Thomas Jefferson, Civil War and bad British accent style. Can you get past Kelly’s terrible brogue to discover what the dish is before Autumn does?
oh and there’s a rogue case of thunder invading the show:

Do you have a dish that uses 24 lbs of apples? Have you experienced Brenda moments of cheese extroversion? Are you a historical re-enactor with a recipe for disaster to share? TELL US! Leave us a comment, tweet us, or give us a call (484-483-5737)!

Subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen to Episode 47!

 

Episode 46: with Guest Stars Ryan K. Parker and Cool Whip

September 3, 2013

YOU GUYSSSS… (and gals) we’ve got a SPECTACULAR show for you!

First and foremost: WE’VE GOT A GOOGLE VOICE NUMBER! That’s right! If you call us at 484-483-5737, you can give us a ring, tell us about your cocktail memoirs, share a recipe for disaster or just tell us how great we are ;) 

This week on the podcast, we’re poppin’ bottles to celebrate…

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OUR FIRST GUEST!!

Please welcome to the show, Ryan Parker of Killer Food and Foodcraftsmen Podcasts! 

Ryan was kind enough to have us on his show and we thought we’d repay the favor and have him on our show to guess some disastrous recipes and talk about the merits of cool whip.

As we’ve lamented before, summer is almost over and Fall is just around the corner. On Recipe for Disaster, Autumn’s got an autumnal four-ingredient wonder from A Taste of Atonement, a cookbook straight from the 406. Ryan shares a fantastic take on pie that sounds infinitely better than the recipe Autumn wants us to guess (SPOILER ALERT: you can totally sub mayo in the recipe).

Kelly shares another delicious way to serve up Cool-Whip.

And on our Too Many Cooks in the Kitchen segment, Ryan takes us back to his culinary beginnings, beginning with his great grandma’s farmhouse and how she was hipster before it was hipster to be hipster.

Kelly & Ryan bond over PBS Cooking Shows… and a sing-a-long ensues!

and check out ALL the Great Chefs videos on YouTube.

Autumn & Ryan have a really fantastic podcast recommendation for you: How Did This Get Made? It’ll have you watching movies about gymnastics-karate hybrid gems from 1985.

GENTLEMEN LISTENERS: Ryan gives us our male listeners style tips and tricks for picking up ladies via his public television gig.

And, on a serious note, Ryan tells us about his latest podcast, Food Craftsmen, and some of the amazing food artisans he’s had the privilege of interviewing on his show. Know a great small business food owner or craftsperson? Give Ryan a call; he may just feature them on his show! 

Word on the street is that Ryan is looking for a co-host. Know someone who loves food and is great at putting words together? Give him a shout!

You can find Ryan…

On The Interwebz: Food Craftsmen and Killer Food

On Twitter: @foodcraftsmen and @TheRyanKParker

On iTunes: Food Craftsmen and Killer Food (give him a rating!)

On Google+: Ryan K. Parker

A HUGE THANKS TO RYAN PARKER FOR JOINING US THIS WEEK!

Plus, in our Chew On This segment, we’re dishing on chicken… and germs. Do you wash your chicken? Or is all this a wash? TELL US! Leave us a comment, tweet us, or give us a call (484-483-5737)!

Subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen to Episode 46!

 

Episode 45: Implied Meat

August 27, 2013

Welcome to The Alphabet Soup Podcast…NOW WITH SOUND EFFECTS!

PSA: Don’t steal cats.

Kelly’s having a stoop sale… and purging ALL THE THINGS. In doing so, she explains why exercising is overrated.

Plus, screen shots (per listener requests)

moustache screen shot

I moustache you a question… are you ready for our reoccurring segments?

Autumn gets anthropologic via garage sales.

And speaking of other people’s old things for sale, Autumn’s getting Macklemore and sharing mini Cocktail Memoir that scores big time based on her thrift store wins for the week:

Mini Martini

2oz of gin
barspoon of vermouth

Treat Yo Self Mini Cocktail

1 ¾ oz pear brandy from Clear Creek Distilling
¼ St. Germaine
a few drops of Hella bitters
one homemade maraschino cherry

Plus, how to “go virgo,” tips on choosing the right cocktail glass for the cocktail inept, amazing transitions and more!

makes and bakes and dranks

The best part of getting to visit Autumn’s abode? She and her boyfriend made Kelly cocktails! Berry Collins & Pickletini.

Got a cocktail to share? Cocktail Memoirs are all about commemorating great/weird/odd/memorable moments in our lives. We’d love to hear yours! Tweet us, email us or leave us a comment and we’ll share your cocktail on the show!

It’s got sweet, it’s got meat, it’s got Autumn guessing! It’s our weekly segment, Recipe for Disaster – It’s like Name That Tune… only with ingredients! We’ve got esoteric, quirky recipes and we’re naming them one by one. Remember, it’s also about the process! Got a recipe you want to share? We LOVE listener submissions! Tweet us or send us an email with quirky recipes and we’ll feature it on the show!

This week, friend of the show, Celia, has got a slightly tamer recipe involving what else? MEAT! POUNDS OF IT. And, it’s our first recipe with a state in the name! Can you guess what the recipe is before Autumn does? (p.s. we’ve lost track of how many times Autumn says, “I’d like to move on…” after Kelly lists an ingredient…)

Chew on THIS: We’re talking resolutions, goal setting and getting it done. Do you set goals for yourself? New Years, your birhday or when? Is fear a motivation for you? What’s more scary–failure and rejection or success and accomplishment? Do you have tips for keeping your goals? Tweet us, leave us a comment or send us an email and let us know!

TALK AT US! Leave us a comment, tweet at us or email us!
We love to hear what you think of the show. Do you love stuffed cabbage too? Or maybe you’re anti-milk in meatballs. If you’ve got a cocktail to share or

Subscribe to Alphabet Soup in itunes. (and don’t forget to leave us a comment!)

Click play below to listen to Episode 45!

 

 

Episode 44: The Bottom of the Barrel

August 20, 2013

…NOW WITH MORE MOUTHFEEL!

Don’t call it a comeback! It’s the return of our segment Chew on This, where we talk about food and literary news (and probably get into a heated debate and say things we’ll later tweet completely out of context).

Call us geriatric, but we’ve got the skinny on $10,000 heating pads and we’re starting off by talking about the weather, only with added cuteness.

And we’ve got an autumnal editorial calendar for all you pumpkin spice pushers. 

…plus our reoccurring segments:

Cocktail Memoirs – It’s like a personal narrative, only in cocktail form! We talk about events in our week with inventive drinks that represent what’s going on in our lives. Tweet us a cocktail, leave us a comment or send us your cocktail memoirs–or send us your life events and we’ll turn them into a cocktail!

cachaca serrano cocktail

Autumn’s bringing the heat with a cocktail with enough capsaicin to put collagen treatments to shame!

2 ounces Sagatiba Pura Cachaça**
1 tablespoon lime juice
1 tablespoon agave
salted rim
serrano peppers OR jalapenos

For death-heat, muddle serranos in the bottom of a glass with a salted rim. Otherwise, for a more tolerable amount of heat, float serranos, or muddle jalapenos. Top with lime juice, agave and cachaca.

**The folks at Campari America were kind enough to send Autumn a bottle of this stuff. You can see what else she’s done with cachaca on her blog.

Kelly’s well… drinking bottom of the barrel peach bourbon leftover from making peach bourbon goat cheese ice cream.

Speaking of ice cream, we’ve got a pro-tip on why it’s perfectly okay to put booze in your ice cream. 

Plus our favorite tips and tricks for eggless ice cream.  And churnless ice cream divides us. 

peach bourbon goat cheese ice cream

Chew on This! 

Would you eat a stranger’s leftovers? Or is the Leftovers App just a blight of grubby hipster pestilence on humanity? Weigh in on the debate–we want to hear from you! Leave us a comment, tweet at us or send us an email and let us know if you’d pay to eat someone else’s leftovers!

Click to subscribe to Alphabet Soup in itunes. We’ll love you forever + 1 day (and don’t forget to leave us a comment!)

Click play below to listen:

 

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