Welcome to Salt Pig!
This week we are talking about eating food outside of home: from the beach to the park, from a car trip to just about every social interaction during COVID. Lukas extolls the virtues of slab sandwiches wrapped in parchment and individual half-pint containers. Ellie makes orzo salad with giardiniera-brine dressing. And we dissect the difference in appeal between a communal trough and a curated sharable spread. (Do you want to share long noodles with anyone??) Plus, hear the genesis story of Lukas’ love affair with oatmeal and one way to get extremely crispy salmon skin.
Big thanks to Material Kitchen for helping to support this episode. The microplastic-free MK Free Board is a new kitchen essential for Lukas. Get 15% off your purchase at MaterialKitchen.com with the promo code SALTPIG15.
Discussed in this episode:
Goodbye Caputo’s…I guess we’ll be making our lard bread at home now.
Lukas’ Beach Linguine
Previous episodes you may have missed:
Does Lukas Hate Lentils?? and The SALT PIG Lentil Salad Matrix
Life Beyond Tupperware and The Top 6 Upcycled Food Containers We Refuse to Recycle
Living Through Our Salad Days and Five Salad Truths We Didn’t Know We Believed In
