Talking Trash Episode 1: With Carolyn Philips

Episode One of the Talking Trash interview series on Rebel Chef Radio.

In this episode, I interview my good friend and neighbor, Carolyn Phillips. We talk about how a Costco membership and a new deep freezer have transformed her life and given some new perspective on meal prepping. We discuss what can and can't be frozen for future use, how exactly you should be storing your garlic and as a bonus- Carolyn gives me some much-needed dental advice. Much laughter is shared and many tangents are gone on. Please enjoy!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Carolyn's Chickpea Gyros

Carolyn's Ice Cream base recipe

Bob's Pita Bread :

Ingredients:

8 grams salt

7.5 grams dry active yeast

13 grams olive oil

85 grams milk

85 grams water

300 grams all purpose flour

Directions:

1. Combine milk and water, warm in microwave until liquid is between 90-100 degrees F. Add sugar and yeast, stir to combine. Cover and let sit 15 minutes for yeast to bloom.

2. Combine flour and salt. Add yeast mixture and olive oil. Mix and form into dough ball.

3. Turn onto lightly floured surface. Knead dough for approximately. 10-15 minutes. Lightly coat bowl with olive oil and place dough in bowl. Pour and rub olive oil onto dough ball to keep it from drying out. Cover tightly with plastic wrap or lid and let proof for 1 hour. Preheat oven with pizza steel or baking sheet inside to 450-500 degrees F.

4. Remove dough from bowl and portion into individual dough balls. 80-90 grams per portion makes approximately 6 dough balls. Tightly ball individual portions and place onto lightly floured surface. Cover with a towel and let rest for 15 minutes.

5. Roll each ball out on floured surface until approximately 1/8" thick (should be 6-8 inch rounds) Place rolled dough onto baking pan or other surface and cover with damp dish towel. Let rest for 20-30 minutes.

6. Bake dough on baking steel or sheet pan in heated oven. Cooking time will depend on oven temperature but should take between 90 seconds and 3 minutes. Flip the pita every 45 seconds. Pita is done when bottom in slightly golden (hopefully dough ball has puffed up like a balloon)

7. Remove from steel, place on plate and over with towel to keep warm.