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What’s Cooking On 1060: What To Do With Leftover Turkey

Roger Bassett at the Reading Terminal Market. (Credit: Hadas Kuznits)

Roger Bassett at the Reading Terminal Market. (Credit: Hadas Kuznits)

Hadas Kuznits Hadas Kuznits
Hadas Kuznits has been as a news writer/reporter for KYW Newsradio...
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PHILADELPHIA (CBS) – “I’m Roger Bassett from Original Turkey at the Reading Terminal Market. Here’s What’s Cooking on 1060.”

With Thanksgiving behind us, Bassett has tips for your leftover turkey sandwiches.

“The worst kind of bread you can use is the store brand. Don’t use that. Get a nice, dense bread — baguettes are nice, or some sourdough.”
Kuznits: “Something that’s going to hold the weight of the turkey.”
Bassett: “Exactly. The other stuff just disintegrates!”

Listen to Hadas Kuznits’ interview with Roger Bassett:

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For those who like to cook, the Franklin Institute has a new permanent food exhibit. Steve Poses, owner of Franklin Food, works at the museum. He says the exhibit, called Kitchen Science is located inside the cafeteria.

“Your kitchen is a laboratory in which science occurs every day and what we’re trying to do through the kitchen science exhibit is break the boundary between science and what occurs in our day to day life,” Poses says.

Listen to Hadas Kuznits’ interview with Steve Poses:

Download the podcast

For a good meal without thinking, head over to Ms. Tootsie’s on South Street. Owner Kevin Parker says they’ve renovated the restaurant and the menu. They’ve also added a home store and a boutique hotel upstairs.

“The ultimate goal was to give individuals a place to eat, sleep and shop,” says Parker. “We felt that we could actually encapsulate an individual’s total experience.”

Listen to Hadas Kuznits’ interview with Kevin Parker:

Download the podcast

Reported by Hadas Kuznits, KYW Newsradio 1060

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