Podcasts about braise

O'Shea Jackson Jr and Paul Walter Hauser come by the kitchen to impress me with their epic movie roles… while I try and impress them with braised short ribs. But, I can't hold a candle to playing Ice Cube, Richard Jewel, Chris Farley OR being in a Den of Thieves trilogy. We also talk a lot about their true passion – wrestling. And they definitely have a LOT to say. Follow O'Shea Jackson Jr: https://www.instagram.com/osheajacksonjr Follow Paul Walter Hauser: https://www.instagram.com/paulwhausergram This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. This episode is brought to you by Cigars International. Check out Cigars International and use my code BERT for a great deal: https://www.cigarsinternational.com SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Trenne Pasta w/ Short Ribs + Caprese Burrata Short Ribs: * Short Ribs * Yellow onion * Bone broth * Garlic * Dry red wine * Trenne pasta * Salt and pepper * Garlic * EVOO * Salt and pepper to taste * Oil for frying * Kale * Parmesan Cheese Steps: 1. Preheat oven to 250° 2. Braise short ribs in Dutch oven; add onion, bone broth, garlic, red wine, salt and pepper to taste 3. Place in oven and roast for 5 hours 4. Cook pasta to al dente 5. Cook kale with salt, pepper, garlic, and EVOO 6. Heat oil for frying pasta, and fry in small batches 7. Layer noodles, kale, then meat and sauce 8. Top with parmesan cheese Burrata Balls: * Heirloom Tomatoes * Cherry Tomatoes * Basil Leaves * French Bread * Balsamic * EVOO * Burrata Learn more about your ad choices. Visit megaphone.fm/adchoices

To get an insight into the recipe, Alan Morrissey was joined by Ryan Fitzpatrick, from Wild Catering. Braised Beef Short Rib with Creamy Champ Potatoes and Tenderstem broccoli Braised Beef Ribs Ingredients: - 1.5 kg beef short ribs - Salt and pepper (to taste) - 30 ml olive oil - 150 g onion, chopped - 100 g carrots, chopped - 100 g celery, chopped - 4 cloves garlic, minced (about 12 g) - 500 ml beef broth - 250 ml red wine (optional) - 30 g tomato paste - 3 sprigs fresh thyme (or 1 tsp dried thyme) - 1 bay leaf Instructions: 1. Preheat Oven: Preheat your oven to 163°C (325°F). 2. Season Ribs: Season the beef ribs with salt and pepper. 3. Sear Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef ribs on all sides until browned (about 4-5 minutes per side). Remove and set aside. 4. Sauté Veggies: In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes. Add garlic and cook for another minute. 5. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot. Let it simmer for a couple of minutes. 6. Add Other Ingredients: Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer. 7. Braise Ribs: Return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours or until tender. 8. Rest and Serve: Let the ribs rest for a few minutes before serving. Strain the liquid and thicken a small portion with Bisto onion gravy Creamy champ Potatoes Ingredients: - 900 g russet or Yukon gold potatoes, peeled and cubed Scallions to taste - 115 g unsalted butter - 120 ml heavy cream Salt (to taste) - Pepper (to taste) Instructions: 1. Boil Potatoes: Place cubed potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes). 2. Drain and Steam Dry: Drain potatoes and return to the pot to steam dry for a minute. 3. Mash Potatoes: Add butter and heavy cream. Mash until smooth. 4. Season: Season with salt, pepper and scallions to taste. Tenderstem broccoli Trim the ends and saute in a hot frying pan with a little bit of oil until just cooked. With a little bit of bite left in them Photo(C): Clare FM

durée : 00:19:56 - Bienvenue chez vous 2ème partie - Au cœur de la cuisine se trouve un four à braise, capable de cuire entre 250 et 300°C. Cette méthode produit des plats savoureux aux belles caramélisations.

Matthias Marc débarque dans CHEFS en mode experience-s !Vous connaissez la formule, ici je pose des questions simples aux chefs qui, pour y répondre racontent une anecdote de leur parcours, mais surtout l'enseignement qu'ils en ont tiré.Matthias Marc donc se prête au jeu ! 31 ans et déjà un sacré parcours... Alors oui, on l'a découvert dans Top Chef, demi-finaliste de la douzième saison il était de la promo Arnaud Baptiste, Thomas Chisholm, Sarah Mainguy quand Mohamed Cheikh a plié le game. C'est le chef qui avait fait ce plat devenu culte lors d'une épreuve : « l'apologie de l'excès » où le jury devait déguster cinq sauces aux saveurs extrêmes mais dont au final, la réunion créait une harmonie parfaite.Mais Matthias, il n'a pas traîné et il n'a pas attendu la télé pour se lancer, son premier restaurant il l'a ouvert à 25 ans, Substance c'était en 2018, et quatre ans plus tard, première étoile !Ses racines elles restent plantées dans les forêts de Franche-Comté mais c'est à Paris qu'il a choisi de faire vibrer sa cuisine.Vous allez voir que le mot "expérience" convient à toutes les générations et qu'on peut être un jeune chef et avoir déjà un sacré recul sur sa discipline !Pour découvrir les restaurants de Matthias Marc:Substance, Liquide et Braise.Pour découvrir les ouvrages de Gwilherm de Cerval c'est par ici.

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Food can take you to a lot of different places — sometimes figuratively and sometimes literally. Ann and Tarik focus on the first one as their own figurative trip around Milwaukee's food scene gets started in this episode.The destination for the upcoming event in question is Alaska, and the good news is you only need to go as far as South 2nd Street for a taste of The Last Frontier. Braise is the local restaurant putting together this far-flung menu of four courses that prominently feature the seafood available way, way up north. As for where else the conversational journey goes:Over in Lake Country, the Bartolotta Restaurants opened its latest location, called The Commodore.At the Milwaukee Public Market, you only have a couple days to enjoy Pat's Rib Place before it closes to pursue retail opportunities.On the north end of Water Street, Birch will host fresh oyster pop-ups in a nod to owner Kyle Knall's childhood on the Gulf Coast.Finally, up in Kohler, tickets went on sale for the annual Food & Wine Festival, which this year will welcome Andrew Zimmern and Maneet Chauhan.Produced and edited by Marcus Doucette

La pâtisserie, elle l'a découvert avec sa grand-mère, qui lui a transmis sa passion. Plutôt team desserts assiettes, en arrivant dans le restaurant Braise, à Paris, Mathilde Bohn a découvert tout un nouveau univers : le fumé. Là bas, tout est cuisiné avec des barbecues… une grande nouveauté côté pâtisserie ! Mais ce n'est pas l'imagination qui manque. Mathilde a tout observé et testé énormément ! Un dessert chocolat fumé, un fraise braisé… son champ des possibles s'est clairement agrandi. Alors au menu de cet épisode :

Ce dimanche 28 avril, le chef du restaurant Braise à Paris livre son interprétation de ce grand classique de bistrot

From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters' 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown's Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

In this episode, Hailey discovers the agro-tourism gems found throughout Wisconsin! There are many must-see destinations around the state that you can visit to see firsthand from the north & south, east & west, and central portions of Wisconsin. While visiting each destination in each region, Hailey shares how they allow visitors and locals alike to discover Wisconsin's agricultural activities, provide educational platforms, and offer unforgettable food experiences that support our state's produce and local communities.Read the blog here: https://discoverwisconsin.com/the-bobber-blog/James Lake Farms: https://www.jlfcranberries.com/; Erickson's Orchard: http://www.ericksonorchard.com/; Sassy Cow Creamery: https://sassycowcreamery.com/; Braise: http://www.braiselocalfood.com/; Fragrant Isle Lavender Farm & Shop: https://fragrantisle.com/; Pagel's Ponderosa Dairy: https://www.pagelsponderosa.com/; Mommsen's Harvest Hills Pumpkin Patch & Apple Orchard: https://www.ricelakepumpkinpatch.com/; Rainbow Ridge Farms Bed & Breakfast: https://www.rainbowridgefarms.com/; Glacial Lake Cranberries: https://glaciallakecranberries.com/; Father Fat's Public House: http://www.fatherfatssp.com/; Chef's Kitchen: https://www.facebook.com/chefskitchensp/; Earth-Crust Bakery: https://www.earthcrustbakery.com/; The Main Grain Bakery & Eatery: https://www.maingrainbakery.com/The Bobber: https://discoverwisconsin.com/the-bobber-blog/The Cabin Podcast: https://the-cabin.simplecast.com. Follow on social @thecabinpodShop Discover Wisconsin: shop.discoverwisconsin.com. Follow on social @shopdiscoverwisconsinDiscover Wisconsin: https://discoverwisconsin.com/. Follow on social @discoverwisconsinDiscover Mediaworks: https://discovermediaworks.com/. Follow on social @discovermediaworksWisconsin Counties Association: https://www.wicounties.org/

Aujourd'hui Flora Ghebali, Stéphane Manigold et Bruno Poncet débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

durée : 00:58:54 - Affaires étrangères - par : Christine Ockrent - Le scrutin aurait dû intervenir un mois plus tôt. Les Sénégalais sont finalement convoqués aux urnes le 24 mars prochain pour élire leur futur président. Comment le paysage politique traduit-il les réalités confessionnelles et sociales de ce pays dont la moitié de la population a moins de 20 ans ? - invités : Niagalé Bagayoko Docteure en science politique, diplômée de l'Institut d'Études Politiques (IEP) de Paris et spécialiste des politiques internationales de sécurité et de la réforme des systèmes de sécurité en Afrique de l'Ouest; Nathalie Delapalme Directrice exécutive de la Fondation Mo Ibrahim, et co-secrétaire générale de la Fondation Afrique Europe ; Gilles Yabi Économiste et politiste, fondateur et directeur de WATHI, think tank citoyen, participatif et multidisciplinaire sur les dynamiques ouest-africaines et ancien journaliste à Jeune Afrique; Jean-François Bayart Professeur à l'Institut des hautes études internationales et du développement (IHEID, Genève); N'dongo Samba Sylla Economiste Directeur Afrique de International Development Economics Associates

Voici les trois mots du jour: Une Braise, escalader et un Voilier Learn more about your ad choices. Visit megaphone.fm/adchoices

Voici les trois mots du jour: Une Braise, escalader et un Voilier Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

✨ LIFELINE LUXURY is available at patreon.com/lifelineluxury. Extra episodes every month, no advice, all for $5.

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Waupaca County; https://bit.ly/3ibWIrQ   The Cabin is also presented by Jolly Good Soda, available in all your classic favorite flavors that we remember from childhood. The diet line offers 0 calories, 0 carbs, 0 sugars, and no caffeine – perfect for mixers or just enjoying on a warm summer day (or any day, for that matter); always Wisconsin-based, you can follow @jollygoodsoda on social for the latest on new flavors, fun promotions, and more. Learn more here; https://bit.ly/3TSFYY4   Campfire Conversation: Eric and Ana discuss Farm Dining, where the farm that produces the food also presents the meal, primarily using ingredients from their own farm while also sourcing other ingredients and dishes as locally as possible. Many farms are working in conjunction to present these Farm Dinners, and some of the best are discussed here. Places include Inn Serendipity Farm in Browntown; Campo di Bella in Mount Horeb; Hidden Acres Farm in Sister Bay; Stoney Acres Farm in Athens; The Borner Farm Project and Nesbitt's Nursery & Orchard, both near Prescott; The Stone Barn in Nelson; Suncrest Gardens Farm in Cochrane; Sprouting Acres Farm in Cambridge; and North Star Homestead Farm near Hayward. Some unique features of each farm are noted, including the experience Eric had when filming such a meal at Meuer Farm in Calumet County and how art fairs and barn dances are brought into the experience at Holy Hill Art Farm in Hubertus. In one case, a James Beard Award semifinalist chef from Milwaukee, Dave Swanson, leaves his Milwaukee restaurant called Braise to conduct classes and cook meals on farms in special dinners that also offer farm tours, in a sense a reversal of farm-to-table - but the meal always uses the farm itself as the primary source for the elements of the three-course meal. Resources are available online for more too, including WIFarmToTable.com. We also went "Behind the Scenes" with producer Jessica Voukoun to preview the new Discover Wisconsin episode on Washington County, which airs and streams this coming weekend, September 16-17, and will be released on the Discover Wisconsin app Wednesday.Inside SponsorsBest Western - https://bit.ly/3zCCK3f  Ho Chunk - https://bit.ly/3l2Cfru   NAMI Walks - https://bit.ly/3KSk04N

Pour vous accompagner pendant l'été, nous vous proposons de (re)découvrir les épisodes qui vous ont le plus inspirés cette année. On vous donne rendez-vous à la rentrée pour de nouveaux épisodes originaux. Bonne écoute !Aujourd'hui, nous sommes avec Stéphane Manigold, le médiatique et talentueux restaurateur autodidacte qui bouscule la profession. Le grand public l'a découvert pendant la crise sanitaire lors de son bras de fer avec AXA. Il dirige aujourd'hui le groupe Éclore qui compte déjà quelques belles réussites de la scène culinaire parisienne : Substance, Contraste, La Maison Rostang, Le Bistrot Flaubert, Liquide, Granite et plus récemment Braise. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert a la chance d'être accompagné d'Emmanuel Rubin, l'un des critiques gastronomiques les plus réputés de sa génération.À travers cet épisode, nous cherchons à comprendre comment un homme aussi éloigné du monde de la restauration a réussi à s'imposer dans ce milieu, à force d'audace, d'instinct et de détermination. Philibert profite également de ce témoignage et de la riche expérience de Stéphane, ainsi que de la présence exceptionnelle d'Emmanuel Rubin, pour parler du « Restaurant » dans son ensemble et comprendre les facteurs clés de succès d'un restaurant aujourd'hui.Pour comprendre la philosophie et l'état d'esprit de Stéphane, nous revenons sur son enfance très douloureuse à Mulhouse. Stéphane s'est construit avec courage et détermination dans l'adversité. Là où certains pourraient sombrer, il apprend à se battre et se forge un caractère et une ambition hors du commun. Après un début de carrière de vendeur dans l'automobile à Mulhouse, il grimpe à grands pas « l'escalier social » et se constitue une solide expérience d'homme d'affaires à Paris. Sa passion pour le « Business de la Bouffe » et son instinct éprouvé le pousse à se lancer dans la restauration. Débute alors l'aventure Éclore. Un premier restaurant voit le jour avec un chef qui est aujourd'hui bien plus qu'un collaborateur : Matthias Marc. La volonté de Stéphane est déjà claire : faire éclore de jeunes talents. Nous revenons en détails sur l'ouverture singulière de Substance, puis nous évoquons les autres ouvertures et acquisitions du groupe. Cet échange est l'occasion pour Emmanuel et Philibert d'analyser ce qui a fait la réussite de ses établissements et plus globalement, d'aborder les enjeux actuels du monde de la restauration. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Quand j'écris à mes invités pour leur proposer d'enregistrer un épisode, je termine par « Si t'es chaud, envoie Braise au 6 12 12 et nous irons boire un verre pour en parler ». Geoffrey est le premier à avoir répondu « Braise ! » parce que Geoffrey c'est le bon public, le bon copain, le mec qui se réjouit de tout. Il est entier et solaire. Depuis ce message, c'est comme une vague d'énergie positive qui déferle sur Unconnu. Et en plus de ça, il est intéressant, généreux, curieux, bienveillant … je continue ? (Car la liste est longue.) J'espère de tout cœur que Geoffrey va vous réconcilier avec les hommes gémeaux. Dans cet épisode, on va aborder : la montée des marches à Cannes, le féminisme, le parc Walibi Schtroumpfs, les colleuses, le collectif Kino et la réussite (parce qu'on est quand même là pour ça). C'est riche, intense, passionnant, ça ouvre plein de chemins de réflexion et j'ai hâte d'avoir vos retours. Pour voir le documentaire de Geoffrey, "Hurler sur les murs" : https://vimeo.com/479058102 Pour suivre l'aventure Unconnu au quotidien : https://instagram.com/unconnu.podcast?igshid=YmMyMTA2M2Y= Montage épisode : Emmanuel Sabathé

Dans cette nouvelle saison d'Im'moral, Martin Menez, co-fondateur de Bevouac, rencontre des acteurs de l'investissement immobilier locatif, qui partagent des anecdotes vécues par leurs clients, ou eux-mêmes. Dans ce dixième épisode, Renaud Lerooy, co-fondateur d'Homeland, a échangé avec Martin sur les galères rencontrées du côté des syndics de copropriété.  Canalisations qui explosent, squatteurs, mauvais entretien des immeubles, dégâts des eaux, plafonds qui s'effondrent, incendies… Le quotidien des syndics de copropriété n'est pas de tout repos ! Renaud nous partage aujourd'hui quelques galères vécues en tant que syndic de copropriété. -----------

Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let's Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Temperature and Over Cooking Meat Thermometer  Let Meat Come to Room Temp before Cooking Thawing Meat Dry Equals Crispy Seasoning  Harvesting Nature Seasoning Blends  Wild Game Terroir  Types of Salt: Kosher and Sea Salt Using Herbs and Foragables from the Environment  Wild Game can take Big Flavors Cooking by Cuts Question 1: How do we know the cuts of meat Cooking By Cuts Cookbook BHA Field to Table Video Series  Venison Quarter T-Shirt Top Round: Two Muscles, Two Different Cooking Techniques Labeling Meat Bags Mystery Meat: Braise Them Use Stock Save Braising Liquid Build on the Recipe with Salt, Stock, and Vinegar Question 2: Heart Cooking Marinade and Meat Mallet and Grill Cook up to Medium or Braise for a long time Justin's Yakatori Heart Recipe Jaccard Meat Tenderizer  Question 3: Dark Meat on Wild Turkey 180 degrees to melt/render fat Sous Vide may work Confit Duck Fat  Cooking with Liver Question 4: Javalena Head Cheese Let's Make a Meal! Question 5: Corned Elk Roast Equilibrium Curing  Question 6: Getting Comfortable with Cooking Wild Game Cookbook Tips Learn Techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy 414 Day! This week, Tarik and Ann mention a few spots with specials running Friday only, including Braise, Heirloom MKE food truck and Central Standard. Ann also shares her review of 4th Base and Belfrē, plus Pete's Pops are back!

Have you noticed any patterns in your relationships? The way you are attracted to similar types of partners? Or the way you show up as a lover and the way you have sex? Well, it may have lots to do with how you were loved as a child and what models of relationships you had with your parents. Attachement styles can help you to make sense what's going on in your relationships and in the bedroom. On a personal level, this episode proved to be a bit emotional towards the end for the host Anne Bland (initially the anxious attachement style) and for her guests Angélique Braise (initially the avoidant attachment style) and Amanda Tonna (the disorganised attachement style) because of the realisation how much self-development had already been done to gain the more secured attachement style - where it's okay, not to be okay. Angélique's website: https:www.angeliquebraise.comDownload a FREE Pleasure Guide "Pleasure is Your Birthright - 7 Holistic Sex Tools": https://www.selfishlyhappyyou.com/pleasure-is-your-birthright-ebook Join the waiting list for the Pleasure Quest: https://www.selfishlyhappyyou.com/pleasure-quest Podcast website: https://www.selfishlyhappyyou.com/podcast Email: annebland@selfishlyhappyyou.com Book a free coaching discovery call: https://calendly.com/annebland/free-call Send a voice message: https://www.speakpipe.com/SelfishlyHappy Support the show: https://selfishlyhappyyou.com/buy-me-a-coffee

Justin Smillie is the chef of Il Buco Alimentari and the author of the now-classic live-fire cooking book Slow Fires: Mastering New Ways to Braise, Roast, and Grill. We wanted to have Justin on the show to talk about his life in and out of the kitchen and what is currently exciting him while running one of New York's most popular restaurants. We also discuss his previous restaurant, Upland, and what it was like to have the Obama family as frequent diners. What was it like having an official Presidential taster alongside him at the pass? We always love catching up with Justin Smillie, and we hope you enjoy our talk.MORE FROM JUSTIN SMILLIE:The 10 Dishes That Made My Career: Justin Smillie of Upland [FWF]Montauk Squid seared with fermented yuzu, parsley, moscatel vinegar [IG]TASTE Podcast 68: Donna Leonard [TASTE]FOLLOW, FOLLOW, FOLLOW:instagram.com/chefjsmillieinstagram.com/mattrodbardinstagram.com/taste

The Cabin is presented by the Wisconsin Counties Association and this week we're featuring Price County; https://bit.ly/35xZdyJThe Cabin is also presented by WCA's Group Health Trust; serving local governments and school districts, the WCA Group Health Trust partners closely with members to fulfill their employee health benefit obligations in a fiscally responsible manner. Learn more here; https://bit.ly/3JMizCX Campfire Conversation: Our favorite topics are often food and restaurants, and here focus on places across Wisconsin who have a focus on a “farm to table” menu, connecting directly with farms, dairies, cheese factories, butchers, bakers, and more to craft menu items using the freshest ingredients most directly connected to their sources. Eric shared a number of restaurants from Milwaukee's Story Hill BKC, Morel, Odd Duck, Braise, and Ardent in Milwaukee to the famous Driftless Café in Viroqua. Ana added more restaurants including Sheboygan's Trattoria Stefano, Il Ritrovo, and Field to Fork Café, which source ingredients from their co-owned Slow Food Market on the same downtown block, which connects directly to area farms, butchers, and chefs. She also shared places like Dragsmith Farms in Barron County, where their produce and microgreens make their way directly to so many restaurant tables across Wisconsin – including interesting items like Harry Beard Tongues. Meanwhile in Jefferson County, Crave Brothers & Kraemer Cheese are showcased for their sustainable approaches to growing and raising food, including anaerobic methane digesters that produce energy, multiple uses of by-products, and even a buddy system to help young calves socialize. Apurba discussed Indigenous farm-to-table options including Ukwakhwa Farms on the Oneida Reservation outside Green Bay and the selections that make it to places like the Cedar & Sage Grill House in Green Bay. She also discussed hydroponics, Organic ancient grains for baking and a number of specialty methods at North Star Homestead Farms in Hayward. More on farm-to-table can be found at WIFarmToTable.com. Shop Discover WisconsinGet your merch for The Cabin and other Discover Wisconsin gear, use the code “CABIN” and get 15% off!Marshfield Clinic; All of Us Research Program; https://bit.ly/3klM56E

For further reading, check out “THE CHEF: SAM HAYWARD; The Zen of Braising” in the New York Times by Nancy Harmon Jenkins.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Twila Brase, RN, PHN; is the president and co-founder of Citizens' Council for Health Freedom; and author of Big Brother in the Exam Room: The Dangerous Truth About Electronic Health Records.   In this exclusive Schilling Show Unleashed Podcast, Braise discusses the inherent dangers of DNA tracing services (23andme, etc.), how and why the medical establishment has turned against patients, and the hope of a parallel medical system for those who don't want government intrusion into their health decisions.

Aujourd'hui, nous sommes avec Stéphane Manigold, le médiatique et talentueux restaurateur autodidacte qui bouscule la profession. Le grand public l'a découvert pendant la crise sanitaire lors de son bras de fer avec AXA. Il dirige aujourd'hui le groupe Éclore qui compte déjà quelques belles réussites de la scène culinaire parisienne : Substance, Contraste, La Maison Rostang, Le Bistrot Flaubert, Liquide, Granite et plus récemment Braise. Pour co-animer ce nouvel épisode de Business of Bouffe, Philibert a la chance d'être accompagné d'Emmanuel Rubin, l'un des critiques gastronomiques les plus réputés de sa génération.À travers cet épisode, nous cherchons à comprendre comment un homme aussi éloigné du monde de la restauration a réussi à s'imposer dans ce milieu, à force d'audace, d'instinct et de détermination. Philibert profite également de ce témoignage et de la riche expérience de Stéphane, ainsi que de la présence exceptionnelle d'Emmanuel Rubin, pour parler du « Restaurant » dans son ensemble et comprendre ce qui fait aujourd'hui les facteurs clés de succès d'un restaurant. Pour comprendre la philosophie et l'état d'esprit de Stéphane, nous revenons sur son enfance très douloureuse à Mulhouse. Stéphane s'est construit avec courage et détermination dans l'adversité. Là où certains pourraient sombrer, il apprend à se battre et se forge un caractère et une ambition hors du commun. Après un début de carrière de vendeur dans l'automobile à Mulhouse, il grimpe à grands pas « l'escalier social » et se constitue une solide expérience d'homme d'affaires à Paris. Sa passion pour le « Business de la Bouffe » et son instinct éprouvé le pousse à se lancer dans la restauration. Débute alors l'aventure Éclore. Un premier restaurant voit le jour avec un chef qui est aujourd'hui bien plus qu'un collaborateur : Matthias Marc. La volonté de Stéphane est déjà claire : faire éclore de jeunes talents. Nous revenons en détails sur l'ouverture singulière de Substance, puis nous évoquons les autres ouvertures et acquisitions du groupe. Cet échange est l'occasion pour Emmanuel et Philibert d'analyser ce qui a fait la réussite de ses établissements et plus globalement, d'aborder les enjeux actuels du monde de la restauration. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Class is in session! Shawn and Simon go back to explain some of the basics of kitchen technique and share some recipes, plus lots of love for Jamie Oliver, Neil Gaiman and the new Prey movie. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: Runge's Deli in Courtenay: https://www.facebook.com/RungesDeli/ Burrfection: https://burrfectionstore.com/ Michael Ruhlman's book Soul of A Chef: https://www.amazon.ca/Soul-Chef-Journey-Toward-Perfection/dp/0141001895 Jamie Oliver's book Jamie's Dinners: https://www.amazon.ca/Jamies-Dinners-Jamie-Oliver-2004-10-07/dp/B000YFEDJU Neil Gaiman's Sandman on Netflix: https://www.netflix.com/ca/title/81150303 Prey on Disney Plus: https://www.disneyplus.com/movies/prey/5Y0VIrKjUDWm  

Au micro de RTL, le manager Boris Diaw estime que son équipe, arrivée à "maturité", est prête pour affronter son meilleur ennemi, l'Espagne, dimanche soir.

Au micro de RTL, le manager Boris Diaw estime que son équipe, arrivée à "maturité", est prête pour affronter son meilleur ennemi, l'Espagne, dimanche soir.

Chaque semaine, Sortiraparis vous propose une sélection de sorties à faire à Paris et en Ile-de-France ! ©Musique proposée par La Musique Libre/Jazz In Paris - Media Right Productions/Rizhlaine Ferfar/Laurent Pradal

David et moi parlons de l'homosexualité , la tolérance , de la jeunesse béninoise --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/essoh-chris/message

Now that you've brought home your groceries how are you going to make the most of them? Shawn and Simon tear open those grocery bags and organize your world, plus tips and tricks for stretching leftovers and lots of love for Ethiopian cuisine. Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca eatdrinkcheap.ca eadrinkbreathe.com/podcast Music by John Palmer Show notes and Shout Outs: The Hu: https://www.thehuofficial.com/ In Bibi's Kitchen: https://www.penguinrandomhouse.ca/books/606399/in-bibis-kitchen-by-hawa-hassan-with-julia-turshen/9781984856739 Morphine: https://www.wbur.org/news/2018/09/14/morphine-boston-band-cure-for-pain The Comet Is Coming: https://www.thecometiscoming.co.uk/ Sesame Pickled Burdock Root: https://www.eatdrinkbreathe.com/sesame-pickled-burdock-root/

Trouver l'autre mystérieuxL'amour est un mystère pour ceux qui le vivent, un mystère pour ceux qui le regardent. Nous constatons, mais nous ne comprenons pas. Pourquoi ? Parce que ce qui nous lie à l'autre est inexplicable. Aimer vraiment, c'est aller vers quelqu'un, non pas seulement pour son image (sa beauté, sa ressemblance avec tel ou tel), ni pour ce qu'il symbolise (un père, une mère, le pouvoir, l'argent), mais pour son secret. Ce secret que nous ne savons pas nommer, et qui va rencontrer le nôtre : un manque ressenti depuis l'enfance, une souffrance singulière, indéfinissable. « L'amour s'adresse à notre part d'inconnu, explique le psychanalyste Patrick Lambouley.☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆https://linktr.ee/jacksonlibon---------------------------------------------------#facebook #instagram #amour #couple #couplegoals #famille #relation #doudou #youtube #twitter #tiktok #love #reeĺs #shorts #instagood #follow #like #ouy #oyu #babyshark #lilnasx #girl #happybirthday #movie #olive #garden #menu #deviance #autotrader #trading #khan #academy #carter #carguru #ancestry #accords #abc #news #bts #cbs #huru bluebook #socialmedia #whatsapp #music #google #photography #memes #marketing #india #followforfollowback #likeforlikes #a #insta #fashion #k #trending #digitalmarketing #covid #o #snapchat #socialmediamarketing #bhfyp

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode of Burnt Toast we're featuring an episode of one of our other podcasts, Play Me a Recipe, in which podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

On this episode of Play Me a Recipe, Food52 podcast producer, Harry Sultan, invites you into his kitchen - albeit, originally for another podcast - while he cooks through Jenny Rosentrach's and Andy Ward's Pork Shoulder Ragu, and you'll be right alongside him, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 62 pounds to 2 1/2 pound boneless pork shoulder roast (up to 2 1/2 pounds), tied with twine if there are any loose pieces1 small onion, chopped1 garlic clove, mincedSalt and pepper2 tablespoons olive oil1 small pat butter1 28-ounce can whole tomatoes, with juice1 cup red wine5 sprigs fresh thyme5 sprigs fresh oregano1 Small handful of fennel seeds1 tablespoon hot sauce, for smokiness (Andy used Trader Joe's Hot Chili Sauce, but Sriracha and Tabasco both work great, too)1 pound Pappardelle1 handful Freshly grated ParmesanPreheat oven to 325° F. Liberally salt and pepper the pork roast. Add olive oil and butter to large Dutch oven and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and hot sauce and bring to a boil. Cover, and put in oven.Braise for 3 to 4 hours, turning every hour or so. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it's practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.Cook 1 to 2 pounds pasta according to package directions. When it's is ready, put into individual bowls and top with ragu and lots of Parm. Alternately, toss the pasta with the ragu and a bit of pasta cooking water, as needed, and top with Parm.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

This week, producer Harry Sultan comes around to the other side of the microphone to cook his way through the internet-famous Pork Shoulder Ragu from Jenny Rosentrach and Andy Ward. Referenced in this episode Andy Ward & Jenny Rosentrach's Pork Shoulder RaguGenius-Hunter Extra CreditDinner: A Love StoryHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

La représentation du corps de la femme noire serait-elle un des dernierstabous de la littérature ? Corps torturé, corps esclave, corps exotique, corpsmaternel ou corps sensuel, le corps de la femme noire apparaît comme unegrande machine à fantasmes. Nous analysons, dans le cadre de cet article, ledéveloppement des représentations du corps de la femme dans des textesécrits par des écrivaines issues de l'univers caribéen. L'intérêt de ces oeuvresest que s'y ajoute, au problème plus général de l'aliénation de la femme, celuidu passé esclavagiste. Nous abordons en particulier dans cette perspective lestextes de Marie-Célie Agnant (Haïti) et de Gisèle Pineau (Guadeloupe).Trouver l'autre mystérieuxL'amour est un mystère pour ceux qui le vivent, un mystère pour ceux qui le regardent. Nous constatons, mais nous ne comprenons pas. Pourquoi ? Parce que ce qui nous lie à l'autre est inexplicable. Aimer vraiment, c'est aller vers quelqu'un, non pas seulement pour son image (sa beauté, sa ressemblance avec tel ou tel), ni pour ce qu'il symbolise (un père, une mère, le pouvoir, l'argent), mais pour son secret. Ce secret que nous ne savons pas nommer, et qui va rencontrer le nôtre : un manque ressenti depuis l'enfance, une souffrance singulière, indéfinissable. « L'amour s'adresse à notre part d'inconnu, explique le psychanalyste Patrick Lambouley.☆☆☆☆☆☆☆☆☆☆☆☆☆☆☆https://linktr.ee/jacksonlibon---------------------------------------------------#facebook #instagram #amour #couple #couplegoals #famille #relation #doudou #youtube #twitter #tiktok #love #reeĺs #shorts #instagood #follow #like #ouy #oyu #babyshark #lilnasx #girl #happybirthday #movie #olive #garden #menu #deviance #autotrader #trading #khan #academy #carter #carguru #ancestry #accords #abc #news #bts #cbs #huru bluebook #socialmedia #whatsapp #music #google #photography #memes #marketing #india #followforfollowback #likeforlikes #a #insta #fashion #k #trending #digitalmarketing #covid #o #snapchat #socialmediamarketing #bhfyp

1 qt Poisson de votre choix 1 qt Oignon 1 qt Gousse d'ail ½ qt Tomato 3 qts Graine de pèbè 4 qts Graines de ndjassan 1 c-à-c Poivre blanc de Pédja moulu 2 pinches Sel 1 qt cube Maggy1Cassé les graines de pèbè, les moudre ainsi que le ndjassa.Mixer l'ensemble des ingrédients en y ajoutant les 2 épices moulus (ndjassan + pèbè). Assaisonner et poivré.Utilisez cette marinade pour mariner votre poisson

How can we learn to love veggies and find joy in cooking with them? In this episode, we welcome back Alice Zaslavsky to discuss how we can learn to love veggies once and for all (even for our little ones), as well as a few tips and tricks on how to cook them along the way.Show notes:A few key words from today's episode:Borscht – a soup common in Eastern Europe and Northern Asia, where beetroot is one of the main ingredients.Braise – a cooking method that uses both wet and dry heat, where the food is first cooked at a high temperature, and then cooked in a covered pot in liquid.Brassica - is a genus of plant in the cabbage and mustard family, vegetables in this family include cabbage, broccoli, brussels sprouts, kale and turnip.Caramelised - the browning of sugar (natural or artificial), a cooking method resulting in a sweet flavour and brown colour.Celeriac – looks like a root vegetable but is actually a variety of celery.Kohlrabi – is a vegetable that is part of the wild cabbage family and has the appearance of a turnip (can be green or purple).Nightshade - a family of plants that includes tomatoes, eggplants, potatoes and peppers.Satsebeli – a Georgian sauce which is very hot.Secondary cut – referring to meats, this is usually a slightly leaner (and more expensive) piece of meat.Schmaltz – concentrated chicken or goose fat made into a paste.Tempeh – plant based protein, made from fermented soybeans.To find out more information on the topics discussed in today's episode, check out our blogs on the VicHealth website:Promoting healthy eating: https://www.vichealth.vic.gov.au/our-work/promoting-healthy-eatingHealthy food without breaking the budget: https://www.vichealth.vic.gov.au/search/eating-healthy-food-on-a-budgetEasy leftover school lunchbox ideas: https://www.vichealth.vic.gov.au/search/quesadillas

In today's cursed program, rich people waste even more money, I get sweaty at the TGI Fridays, and Jess plays Burger, Braise, Best Friend with her favorite woodland critters. If you like the show, PLEASE TELL A FRIEND? That's our advertising for the moment. Buy our shirts and cups: https://www.designbyhumans.com/shop/CriticEveryone/ Yell at us: foreveracritic@gmail.com Tweet at us: @CriticEveryone Allow conspiracies to fester with us: Facebook Fan Page: https://www.facebook.com/Everyones-a-Critic-2327696304154655/ Listen to the other great shows on our network: https://xraypod.com/ I did really hug Tommy Wiseau once.     

Local food systems. They're complex. And getting food from farms to restaurants is just one piece of an intricate puzzle which has yet to be mastered, even in places like Wisconsin where agriculture is abundant.This week, we're talking with Dave Swanson, chef and owner of Braise restaurant and culinary school and proprietor of Braise RSA, a hospitality veteran who has been working for over a decade to connect the dots between farms and restaurants.  During our conversation, he offers us an inside look at the state of local food transport, the struggles that have been compounded by the COVID-19 pandemic and the ways folks can support hard-working farmers.

Join the podkitchen Discord https://discord.gg/QHvJvDKV and support the podkitchen on patreon! patreon.com/braisedbits 00:00-00:30: Lance reads an ad for the comedy/food/2003 reference podcast Braised Bits 00:30-3:25 The chefs reflect on the evolution of the pod. Lance says the pod is stale bread but Jesse "Eager" Eigner is making croutons. The chefs announce the launch of their DISCORD channel, which is exciting stuff! 3:25-10:00 Jesse has a lot of beef with the pod-nemesis' sloppy jalopy lasagna, the first food post in the discord. Lance chats about his breakfast quesadilla. 10:00-11:55 The chefs aren't resting on their Andrew Lauria's as they fish for bits. 11:55-23:15 Highlights time! Jesse keeps yapping away about his bachelor party trip to Last Vegas. Lance is crabby in Annapolis Maryland and then enjoys Baba's Pierogies with some top braiserbacks. 23:15-58:25: Land ho! The chefs formulate arguments on their top 9 landforms. Is this the peak of the pod? 58:25- 1:03:50: Phil Jackson and Kate cher the singer their predictions. 1:03:50-1:14:40: Jesse's unmasks some frustration about mandates. Lance has a Chris Leak in his ceiling and it takes him a little while to SEC the problem. 1:14:40-Close: The chefs bring in Eric Gagne and close out another excellent eppy. Braise on!

The Milwaukee Bucks are set to host a Night Market at the Deer District, Anytime Arepa gets a second home, Braise closes for a new patio build-out, and so much more.

Check out Michael Ruhlman on his website at: https://ruhlman.com/ where you can check out his latest blog, buy his books, and subscribe to his newsletter. You will learn stuff, great stuff!Follow along on Instagram@ruhlman

Tarik and Ann share news about Braise's Garlic Infused block party, Pete's Pops expansion, Juneteenth, and more. Enjoy Milwaukee safely everyone!

Support the podkitchen on patreon burgundy! www.patreon.com/braisedbits 00:00-00:30 Jesse read an ad for new sponsor Tom Thibadeau's Ribadeaus. 00:30-5:00 Jesse is firin' and feelin hot as Lance continues to rib him. Jesse has to say this, that Lance is in a different location and he loves the vibes and energy of his farmers apron. 5:00-10:00 Jesse is very into Droad's wifi setup and enjoys talking about wifi and cell service in general. Lance is playing phone tag with an old friend. 10:00-26:30: Jesse gets out of his 20s with a 30th birthday celebration for the rock of ages. First, he talks about how he went right next to Lance's apartment with Phil Jackson and Mr. Bacciagalupe for some road sodas, before taking a trip to Captain Red Hook. Then, he slams his bits on a Tiny Cupboard. Then, other things happen but this is already a long show note. I will say this though, Jesse Lure Fishbars Lance into a political talking point that Lance would Dan Rather dispute. Lance woke up this morning and got himself a new tv series to watch with his wife. 26:30-1:17:00 Jesse dan slathers himself in tuna as they chat their top 9 most overrated foods. 1:17:00-1:24:50: Phil Jackson and Kate serve up their underrated predications about the chefs overrated foods. 1:24:50-1:26:30: Jesse and Lance plug ugly the Patreon. 1:26:30-1:38:10: Jesse's comedy set gets snitched on by a rat. Lance meets a pizza place owner whose constantly putting out feelers. Lance also gets a Tom Clancy's splinter cell. 1:38:10-Close: The chefs bring in the entire bullpen for the closer to get out of the jam that was this episode of Braised Bits. Braise on everybody!

On today's episode of All in the Industry®, Shari Bayer goes on location at Il Buco Alimentari e Vineria in Noho, NYC, to chat with its Executive Chef Justin Smillie. After attending the Culinary Institute of America, Justin secured a position at Jean-Georges Vongerichten's Mercer Kitchen, followed by posts at Danny Meyer's Gramercy Tavern and Jonathan Waxman's Washington Park, where he fell in love with the bold flavors and rustic techniques. After working with Daniel Silverman on the opening of The Standard in New York, as well as other Andre Balaz properties, he was introduced to Il Buco’s owner Donna Lennard, who tapped him as Executive Chef of Italian trattoria Il Buco Alimentari e Vineria, where he earned three stars from The New York Times. In 2014, Justin collaborated with Stephen Starr on Upland in NYC, and later a Miami outpost, before returning to il Buco in 2020. He and Donna have recently launched Smillie Pizza in an ode to Justin's Cali-talian background and style of cooking. His first book, “Slow Fires: Mastering New Ways to Braise, Roast, and Grill," was released by Clarkson Potter in 2015. Today's show also features Shari's PR tip to find your style; Speed Round; Industry News discussion on Batlthazar's reopening in NYC; plus, Shari's Solo Dining experience at Xilonen in Greenpoint, Brooklyn, NYC.  REMINDER: We have new All in the Industry® merch available, including All in the Industry hats & totes, and H.O.S.T. notebooks & pens. Through May 31, 2021, 100% of the proceeds from our hat sales (less shipping/handling) will be donated to the Independent Restaurant Coalition (IRC) to help with their continued efforts to #saverestaurants. Go to allintheindustry.com/merch to get your AITI swag today!Image courtesy of Justin Smillie.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.  

Braising is the simmering of meats and vegetables in a small amount of liquid in a covered pot toed pot to concentrate and enhance the favors. Most braises follow the same basic steps, first the meat is pan-seared to enhance its flavor through the Mailard reaction (Shout out Brian Suits).

This episode was created from my heart ♥ for you.Yoda's journey into cooking begins with playing in the dirt at my childhood home in Thorndale, Ontario. I started navigating my way through the restaurant scene, and later became a Red Seal Chef, restaurateur and private caterer. I've always loved food and once I got a taste for professional cooking and entrepreneurship, I always knew this is what I wanted to do with my life!I was raised as your typical 'country' kid... I played in the dirt, always had to help with the chores, and I considered eating cherry tomatoes right off the porch plant an 'after school snack.' I wasn't an incredibly adventurous eater, but was lucky enough to have parents that cared about food. My mom was always a great cook - I have fond memories of making onion buns with her in the winter to go alongside hearty stew (I can still smell those onions!) My dad became a great cook a little later in life, but was always picking carrots out of the ground and encouraging us to take a bite - dirt and all. He has the greatest green-thumb of anyone I know! His garden today is full of meyer lemons, tomatoes of all colours and he even has an avocado tree in his office! If you've ever had food from Yoda's Kitchen, you've had food grown from my dad's garden!My decision to become a chef came to me in my late teens after my parents separated and, after many meals of Kraft Dinner (eek!), my dad and I decided that one of us would have to learn. I took it on as a hobby and quickly realized that I had immense passion for it. I enrolled in Niagara College's Chef Training program that summer and off I went.Fast forward a few years to my apprenticeship under Chef Alfred Estaphan at Sunningdale Golf Course in London. I'd been in the restaurant scene as a line cook at a few different establishments, and I'd begun to find my style as a young chef - I  understood the importance of shopping locally, cooking seasonally and making things from scratch. It was during this time that I decided to do a bit of traveling so I took off to Australia for several months. I made enough money to keep traveling by picking macadamia nuts, making candy with a traveling brittle connoisseur and eventually got a job training under a pastry chef on a huge beach resort with a view of the ocean. It was pure bliss. I was missing home though, and after a short trip across Canada to visit the west coast, I came back and settled in London.While working at some of the city's best restaurants (Braise and The Only on King to name a few) and working part time at Fanshawe College as a lab technician in the Culinary Department, I decided to give catering a go. I developed a business plan in 2010 and it was my Five Year Plan to quit my restaurant job and start catering full time. This dream became a reality in a short 8 months. My dreams were coming true!During my time as a professional caterer, I had the chance to cater so many amazing events, meet many wonderful people and helped change people's lives. Along the way I had many, many challenges, but got to cater some pretty crazy events. I have catered in an open field with no running water or electricity. I've catered on a moving train. I've catered a surprise engagement in the middle of Springbank Park and a walnut fell and shattered one of my dessert plates! I've been blessed to be invited into many of your homes, and will always consider my time as a private caterer as one of the greatest times of my life.In 2016 while my catering company was soaring, I decided to do what no one thought I would do... I opened a restaurant! In May 2016, we opened the doors of Glassroots. During the time Glassroots was open, we achieved many wonderful awards and accolades. We won Our London's "Best Restaurant" and "Best Patio" contest, and we were also named "London's Best Kept Dining Secret" by The London Free Press in their 2017 Reader's Choice contest. It was an interesting 16 months to say the least! I had the most wonderful staff, but restaurant life was incredibly different than catering, and very challenging. You can read more about the full story in my best selling book “Salt and Sour.” (Click here to get your copy)After much thought and soul searching, I decided to leave the restaurant world and return to catering. Before doing so, I took a bunch of time off to work on my book, travel and spend time with family, and in Spring 2018, I relaunched Yoda's Kitchen 2.0! I am currently located at 1010 Dundas Street, behind the Booch retail store. You can currently find me at pop ups around the city, monthly cooking classes at Jill's Table, eating lunch at Curley Brew Co, or delivering Little Green Meals around the city. I love partnering with other local businesses, playing with my dog Gnowee, writing poetry and of course, cooking dinner for friends.Website: https://www.letyodacookforyou.com/ This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit debcrowe.substack.com

Atropa belladonna appartient à la famille des solanacées. Ses effets sont similaires au datura, à la jusquiame et à la mandragore. La belladone pousse un peu partout; elle contient 2 alcaloïdes: lʹatropine et la scopolamine. Lʹorigine du nom est attribuée au médecin et botaniste vénitien Pietroandrea Mattioli qui a observé - en 1514 - que quelques gouttes du suc frais du fruit placées dans lʹœil provoquaient une mydriase (dilatation des pupilles) et rendaient ainsi les yeux des femmes plus séduisants. Poison redoutable à hautes doses, la plante, à faible dose, est spasmolytique et sédative. Au 11e siècle, lors de lʹinvasion de lʹEcosse par les Danois, Duncan 1er (un Ecossais) a fait semblant de faire la paix avec lʹennemi et a offert du pain et un breuvage de jus de belladone mélangé à du jus de datura. Il a pu tuer tous ses ennemis endormis. En Haïti, dans les cultes vaudous, on utilise la belladone mélangée au datura pour zombifier. A lʹheure actuelle, les alcaloïdes de cette plante sont utilisés dans des collyres à base dʹatropine pour les examens oculaires et dans des collyres à base de scopolamine, plus lipophile que la scopolamine, pour les chirurgies de la cataracte. En Suisse, les victimes dʹintoxications sont surtout les enfants qui mangent ces jolies cerises noires. Elles ne sont jamais mortelles, car les symptômes dʹintoxications sont ultra rapides: rougeurs au visage, sécheresse buccale, nez qui coule, dilatation de la pupille et accélération des pulsations cardiaques. Il faut naturellement amener rapidement lʹenfant chez le médecin, mais, en attendant, on peut lui donner du thé noir très concentré, puisque les tanins du thé sont acides. Ils neutralisent ainsi les alcaloïdes qui sont des bases.

Steven Raichlen, Author of "The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat" joins JT in hour 2

Tu veux vraiment tout garocher dans la braise ? Sérieux ? Écouter ce podcast ! Tu vas savoir exactement ce que tu peux et ce que tu ne peux pas mettre dans une braise chaude ! On veut faire notre homme des cavernes, mais faut quand même connaître quelques trucs avant ! Formation BBQ ? C'est par ici : ---------------->>>>>La GROSSE affaire ! Tu veux connaître les 3 techniques de BBQ qui va changer tes habitudes ? C'est par ici ! Pour ma boutique Amazon, c'est par ici Site web - Monsieur BBQ Ma page Facebook Mon profil Instagram Mon profil TikTok Mon groupe public Facebook

Tu veux vraiment tout garocher dans la braise ? Sérieux ? Écouter ce podcast ! Tu vas savoir exactement ce que tu peux et ce que tu ne peux pas mettre dans une braise chaude ! On veut faire notre homme des cavernes, mais faut quand même connaître quelques trucs avant !   Présentateur de l'épisode - l'Académie Braise BBQ   Tu veux connaître les 3 techniques de BBQ qui va changer tes habitudes ? C'est par ici !   Mon site internet: https://www.monsieurbbq.com   Ma page Facebook Mon profil Instagram Mon profil Pinterest Mon groupe public Facebook

An essential winter cooking technique, we’re counting on braising to save our weary cooking souls this season. With this guide on how to braise, from start to finish, we do our best to dispel the myth that braising is fussy. Plus we share our favorite braising recipes for everything from beef to beans, each of which makes tons of leftovers so that you that can cook once, eat twice all winter long.

En plein confinement, Michel donne la parole aux métiers de la restauration, de l'hotellerie, des bars, des discothèques.AUjourd'hui, la parole est donnée à Eric Renault de la Braise Gourmande

Every week, rock 'n' roll wine critic Bill Zacharkiw pairs wine with music. This week, some reds for the big braise. Check out Bill's suggestions here.

Steven Raichlen, Author of "The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat" joins JT

Une charge émotionnelle forte Un récit original sur le mouvement des Gilets jaunes. C’est le résumé de "La Fièvre", le dernier livre d’Aude Lancelin, publié aux éditions des Liens qui libèrent. Des personnages de chair et de sang qui ont mené un combat pour la justice. Un mouvement capable de transcender les différences qui a inquiété jusqu’aux plus hauts sommets de l’Etat. Un mouvement complexe, issu de cette France périphérique qui a voulu se rappeler aux bons souvenirs des pouvoirs publics déconnectés de la réalité. Dans son livre, la journaliste Aude Lancelin fait le choix de la fiction. "C’est un mouvement que j’ai suivi de très près sur le terrain. Je voulais absolument laisser une trace, la plus profonde possible, des premiers mois, des mois insurrectionnels, les plus impressionnants. Et pour moi la fiction était le moyen le plus adapté pour cela. Le roman est porteur d’une charge émotionnelle supérieure à l’essai" explique Aude Lancelin.   Engagement politique et question du leader providentiel L’engagement politique est également une place centrale dans le roman. "Certains ont pu dire que les Gilets jaunes ont été infiltrés au bout de quelques semaines par les militants d’extrême gauche, les militants trotskistes, qui en ont changé la nature, faisant fuir les protestataires initiaux. Ce récit là est très courant à droite du mouvement et il est partiellement faux. Mais il a aussi une partie de vérité car conformément à l’entrisme pratiqué dans certains de ces mouvements, il est vrai que certains se sont mêlés aux assemblées populaire" ajoute la journaliste. La question du leader est également dépeinte dans le romain d’Aude Lancelin. Elle explique que "chaque fois que quelqu’un faisait un bond hors du rang il se faisait canarder et devenait une cible à abattre. Dans ce mouvement, il y a eu pas mal de peur légitime de se faire voler la souveraineté, de voir de nouveaux patrons, de nouveaux rois émerger. Cela a empêché le mouvement de se structurer". C’était à la fois un problème, et cela aurait pu, en même temps, être la solution.

Parmi les romans de la rentrée littéraire 2020, un certain nombre de livres abordent des thèmes sociaux. C'est le cas de "La Fièvre", d'Aude Lancelin.

In this episode, I talk with Dann Reid, host of the Culinary Libertarian podcast. We discuss food and cooking and intertwine it with a little bit of liberty.  We discuss Dann's personal journey both as a libertarian and a chef. what we can learn about life from cooking and how the government messes up our food. Dann says he got his start cooking with a failed attempt at cream puffs. Somehow, he parlayed that disaster into a career as a professional chef. He has worked as both a head chef and baker, and he worked under two master chefs.  He's also penned a cookbook, "Cooking for Comfort: One Pot Meals You Can Make."

Bay Area residents review farm to table communal dining in Richmond, a hidden Thai gem in El Cerrito, and upscale Chinese in San Francisco.

Il était connu du grand public pour sa voix, lui qui doublait en français Eddie Murphy, Danny Glover, et même l’âne de Shrek. Mais, les cinéphiles du monde entier ont eu l’occasion de redécouvrir, voici deux ans, à l’occasion de la restauration de Soleil O, son premier film, tourné à la fin des années 1960, le parcours exceptionnel de cet homme né en 1936 dans une famille d’esclaves affranchis en Mauritanie, est indissociable de l’histoire mouvementée du cinéma africain, après les Indépendances.  Donner une voix à ceux qui se battent, à ceux qui résistent, du héros du fiévreux Soleil O à la reine Sarraounia, c’est ainsi que Med Hondo (1936-2019) concevait le cinéma. C’est ce qui cimente cette œuvre trop méconnue, d’un appétit pantagruélique, où le rire cohabite presque toujours avec la colère, où la verve burlesque se confronte à la rage militante avec des mises en scène flamboyantes, heurtées et chaotiques et un goût presque godardien du mariage des contraires.  Nous évoquerons la vie et la filmographie de Med Hondo avec :- Catherine Ruelle, spécialiste du cinéma africain, productrice radio sur RFI, amie de Med Hondo- François Catonné, chef opérateur et ami de Med Hondo.Remerciements à Maxime Grember (Ciné-Archives). À l’occasion de cette émission, Soleil O est en vente sur deux plateformes VOD FilmoTV et Cinémutins. Le film sortira également dans un coffret DVD, édité par Criterion, en septembre 2020. 

.Une citation de "Pensées dangereuses", un livre écrit par Bedrettin Simsek...........................Un livre électronique gratuit de Bedrettin Simsek"Est-ce une Interdiction ou un Tabou?"Disponible sur les plateformes Ebook telles que Google Play Store, Kobo, Apple iBooks et autres.. Également listé sur Google Books - lisible sur ordinateur ou tablette ; il suffit de l'ajouter à votre bibliothèque..Vous trouverez ci-dessous le lien pour Google Books : (copier et coller)https://books.google.com/books/about?id=5-wQEAAAQBAJ&redir_esc=yLien de la boutique de jeux Google pour "Est-ce une interdiction ou un tabou?"https://play.google.com/store/books/details?id=5-wQEAAAQBAJ

« 24 heures de braise au Mali » : c'est l'expression utilisée par WakatSéra pour décrire la journée de vendredi dernier au Mali. Une journée où l'info s'est bousculée : la tuerie de Binedama dans le cercle de Koro où 29 civils ont été abattus par des hommes en treillis ; la mutinerie de la prison de Bamako qui a fait 4 morts ; mais aussi et surtout cette immense manifestation contre le régime du président IBK et l'annonce par les autorités françaises de la mort du chef d'Aqmi, Abdelmalek Droukdal, abattu par les forces spéciales dans le nord du pays. Marée humaine à Bamako La presse malienne s'attarde ce lundi matin sur cette foule de manifestants qui a donc déferlé sur Bamako. « Le vent de la contestation souffle fort… », s'exclame le quotidien L'Aube. « Vendredi, une marée humaine a répondu à l'appel de la CMAS (la Coordination des mouvements, associations et sympathisants de l’Imam Mahmoud Dicko), du FSD (le Front pour la Sauvegarde de la Démocratie) et de EMK (Espoir Mali-Koura), pour dénoncer la mauvaise gouvernance, les tentatives de partition du pays, les dérives antidémocratiques au plan électoral et socio-politique. Occasion pour ces trois organisations d’exiger la démission du président Ibrahim Boubacar Keïta. L’imam Mahmoud Dicko a dénoncé les scandales de corruption, les arrestations arbitraires, le non-respect des textes, l’enlisement de l’insécurité au Nord et au Centre, et l’incapacité du régime de construire une armée républicaine capable d’aller reconquérir l’Azawad. "Cette mobilisation n’est qu’un début contre le régime IBK. Elle va continuer, a prévenu l'imam Dicko. Je jure que si ce rassemblement ne lui sert pas de leçon, l’histoire racontera la manière dont son pouvoir prendra fin". » Pour Mali Actu, le chef religieux a « évité le pire », en préférant « jouer à l'apaisement en appelant les manifestants à ne rien casser et à rester dans la légalité ». Le leader d'Aqmi, Abdelmalek Droukdel, abattu par Barkhane L'autre grande info de ce vendredi de braise au Mali, c'est donc la mort d’Abdelmalek Droukdel, le chef d’al-Qaida au Maghreb islamique. Une disparition qui fait couler beaucoup d'encre dans la presse de la sous-région... « Coïncidence ou événement dans l’événement, pointe L'Observateur Paalga au Burkina, c’est le jour où la capitale malienne était transformée en chaudron social que la ministre française de la Défense, Florence Parly, annonçait la neutralisation d’Abdelmalek Droukdel. Pour une grande nouvelle, c’en est une. C’est connu, la question sécuritaire est la principale préoccupation des pays du G5 Sahel et le tristement célèbre Abdelmalek Droukdel était avec Mokhtar Belmokhtar, Abou Walid Sahraoui et Amadou Koufa, une des têtes pensantes de l’hydre terroriste qui donnent depuis 2012 des insomnies aux populations, aux décideurs et à leurs partenaires, dont la France. » Bonne nouvelle pour Paris et pour Koulouba... « Du coup, relève Le Pays, toujours à Ouaga, les Français prêtent des arguments à leur allié IBK pour justifier davantage la présence de Barkhane au Mali. D’ailleurs, certaines langues laissent entendre que l’opération que vient de mener Barkhane participe de la volonté de l’Hexagone de renforcer le pouvoir de Bamako, à un moment où l’opposition et des organisations de la société civile demandent à IBK de débarrasser le plancher. » Et « on peut être inquiet de voir l’Imam Dicko prendre la tête de ce mouvement, souligne encore Le Pays. Car, ce monsieur est en train de faire des amalgames qui pourraient un jour se retourner contre certaines valeurs de la République. En rappel, cet Imam défend bec et ongle l’idée d’un dialogue avec les terroristes. Et rien ne dit que pour cela, il n’est pas disposé à marchander certaines valeurs de la démocratie et de la République, à commencer par la laïcité. » En tout cas, relève Ledjely en Guinée, « la liste des reproches faits au président malien est très longue. Bien sûr, sur le front sécuritaire, il peut espérer tirer profit de la mort d’Abdelmalek Droukdel. Mais ce facteur-là n’agira certainement pas seul. (…) En interne, les autorités maliennes devront descendre de leur piédestal pour se montrer à l’écoute de la population qu’elles devront par ailleurs rassurer. Il ne sert à rien en particulier pour le président malien de s’emmurer dans la tour du palais de Koulouba, conclut Ledjely, et de feindre ne pas savoir que la colère gronde tout autour. Cette politique de l’autruche ne suffira pas à sauver le président malien, même s’il est encore à trois ans de la fin théorique de son second mandat. »

Wanna know the jargon of professional and Michelin chefs? Tune into this episode to know from Flambé to Coulis.. Bisque to Braise..Terms explained here:1. Bisque 2. Coulis 3. Deglazing 4. Dredging 5. Flambé 6. Mise en place 7. Seasoning 8. Braise9....

Vee finally releases the hold that The Glass Sentence (by S.E. Grove) has had on her mind for nearly a year and finishes a DNF! Who would have even thought that possible. Middle grade books are just not her thing, despite the time-bending narrative and wonderful world building that this book has to offer.And Jess talks about not just one, but two oposite-of-queerbating graphic novels: The Prince and the Dressmaker by Jen Wang, a fairy tale love story that explores beyond the gender binary, and Laura Dean Keeps Breaking Up With Me by Mariko Tamaki, a queer coming of age novel that uncovers the nuances of toxic relationships. We also talk chickens, reading fatigue, Neko Atsume, queer narratives, badly written books, going back to books you enjoyed as a child, doughnuts, art style, happy endings…Hey, if you’re still reading this, why not leave us a review :)

Prepare to be hungry after listening to this episode of This Bites. Braise is set to host a Hmong cuisine pop-up in their space, Rumpus Room will host a Sake seminar, a West Indian spot comes to Walker's Point and more.

Prepare to be hungry after listening to this episode of This Bites. Braise is set to host a Hmong cuisine pop-up in their space, Rumpus Room will host a Sake seminar, a West Indian spot comes to Walker's Point and more.

Je vous invite à vous poser cette question - Comment est-ce que je peux raviver la passion et l'excitation dans mon couple ? Les couples extraordinaires - qui sont profondément liés, ludiques et aventureux, follement affectueux et incroyablement sexy - sont comme vous. Sauf qu'ils rendent leur amour intentionnel. Découvrez dans ce spark le show les 3 clés de la passion et bien plus encore.

John and Rebecca are back with Rich and Randy from Johnny Rad's and Snake Hill to talk restaurants, death row meals and... ummmm, accidents in your pants. Thanks for listening!!

Ann and Tarik share some amazing dinner spot options in Milwaukee during NYE. Braise - http://www.braiselocalfood.com/#nyevemenu-sectionMovida - https://www.facebook.com/events/2439360599652042Don's Diner - https://www.donsmke.com

Ann and Tarik share some amazing dinner spot options in Milwaukee during NYE. Braise - http://www.braiselocalfood.com/#nyevemenu-sectionMovida - https://www.facebook.com/events/2439360599652042Don's Diner - https://www.donsmke.com

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting — the only techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) … Is it tough or tender?  Fatty or lean?  You've got this! Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available!  Promo code: “60 Day Trial” New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring Family Pig classes! Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery:  braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise – 37:01 Pan Fry – 38:17 Roast – 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren's X-Y grid, 49:48 How Brandon cooks various types/cuts of meat, 54:59 Fatty and tough (ie. belly) ; 55:06 Continued in Part 2 …… Part 2 Show Notes: How Brandon cooks various types of meat (continued from Part 1), 1:02 Lean and tender (ie. meat from the loin, chops, steaks); 1:02 Tough and lean (ie. bottom round, top side, silver side); 5:39 Brining; 8:26 Fatty and tender (ie. back fat, baby-back ribs, loin steak); 12:53 More on braising; 19:27 Deglazing; 23:26 Summation of Lauren's x-y grid meat cookery graph; 27:40 Recommended meat cookery cookbooks; 45:32 Delighting in the family meal:   If you want to digest well, you need to be happy; 53:07 Links for Episode 45: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery:  https://farmsteadmeatsmith.com/films/ Links for Episode 46: The Complete Meat Cookbook by Bruce Aidells:  https://www.amazon.com/Complete-Meat-Cookbook-Bruce-Aidells/dp/061813512X The River Cottage Cookbook by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Cookbook-Hugh-Fearnley-Whittingstall/dp/0007375271/ref=sr_1_2?keywords=The+River+Cottage+Cookbook&qid=1574189763&s=books&sr=1-2 The River Cottage Meat Book by Hugh Fearnley Whittingstall: https://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=sr_1_3?keywords=The+River+Cottage+Meat+Book&qid=1574189914&s=books&sr=1-3 The Old World Kitchen by Elizabeth Luard:  https://www.amazon.com/Old-World-Kitchen-Tradition-European/dp/1612192688 Julia Child: https://en.wikipedia.org/wiki/Julia_Child Jane Grigson: https://en.wikipedia.org/wiki/Jane_Grigson Charlotte Mason: https://en.wikipedia.org/wiki/Charlotte_Mason

In these episodes, Brandon and Lauren discuss braising, pan-frying and roasting -- the only techniques you need to cook any cut of meat deliciously!   Learn how, by starting with fresh meat from well-raised animals, you will eliminate your need for fancy recipes, extensive ingredient lists, and excessive time in the kitchen.  Also learn which cooking method is best for each cut of meat (based upon the part of the animal it comes from) -- Is it tough or tender?  Fatty or lean?  Introduction and Announcements: To Kill a Pig Nicely now available FREE of charge on our YouTube channel! Membership is open! 60-day free trial available! New content available on: lamb butchery, curing red meat, lamb curing, and lamb carpaccio! Membership forum topics now categorized for easy browsing! Join us for one of our upcoming spring time Family Pig classes! (Winter classes are already at capacity.) Help us produce more episodes by supporting us on Patreon:  https://www.patreon.com/meatsmith. Part 1 Show Notes: Idaho Pastured Pigs (IPPs); 3:21 The three methods of meat cookery: braising, pan frying and roasting; 15:48 Receptivity to the results of your cooking; 31:05 Definitions of braise, pan fry and roast; 36:08 Braise - 37:01 Pan Fry - 38:17 Roast - 38:40 Unique facets of each cooking method; about 41:34 Larding; 43:22 Determining whether to braise, pan-fry, or roast; 48:27 Lauren's X-Y grid, 49:48 Examples of how Brandon would cook various cuts, 54:59 Pork shoulder (fatty and tough); 55:06 Part 2 Show Notes: Coming Soon! Links for Episode 43: Julia Child: https://en.wikipedia.org/wiki/Julia_Child On the Anatomy of Thrift: Side Butchery:  https://farmsteadmeatsmith.com/films/ Links for Episode 44: Coming Soon!

Message by Pastor Brian Lee Text: Colossians 3:3-17 Description: If you haven’t been noticing, we are actually going through a series for the past few weeks. It’s a series related to the 50th anniversary. So last time we talked about the idea of what is blessedness, and how to bless others and after that we […]

Summary Dave and Rob have a fun conversation about food and learning what it takes to get started cooking local food. Dave Swanson, Chef/Owner    (https://www.localfirstpodcast.com/wp-content/uploads/2019/08/braiseexterior.jpg) Dave began his journey in the culinary world at age 16 in a small restaurant in his hometown of Lake Villa, IL. It was here that he was introduced to the wonders of food and never looked back. He trained at Kendall College, Chicago’s preeminent culinary arts school. Dave also had the opportunity to spend some time at Le Cordon Bleu in Paris, France, honing his skills of classical French cuisine. In 2008, he launched Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Braise Restaurant & Culinary School opened in 2011. From this endeavor came 2013, 2014, 2015 and 2016 James Beard Award nominations for Best Chef in the Midwest. Since then, Dave has become a longtime resident of the Bay View neighborhood of Milwaukee.  Braise embraces a return to slow grown, natural food. From seasonally inspired menus and creative cocktails to our hands-on classes and events, we work to educate our community on food. My favorite takeaways from this week’s episode: Bring the freshest ingredients from Wisconsin to your table. Cooking well doesn’t mean cooking fancy. Braise RSA (restaurant supported agriculture), which brings locally sourced foods into restaurants. Scratch and sniff podcast Technology Ghost in the house Connect Phone 414.212.8843 Location 1101 S. 2nd St. Milwaukee, WI 53204 Braise Local Food (http://www.braiselocalfood.com/) Sponsors Love the podcast? Sign up for listener support (https://www.paypal.com/donate/?token=meRj5eLgZJUhKpnrjgEssosEnFZmyuGnN5GDB6pvkWcXZG_tee5SDOCK2BYCnuj6tPavTW&country.x=US&locale.x=US) , you’re basically buying me a coffee each month. EXACTA Corporation (https://myexactamundo.com/WP1/) Think Possibilities Think EXACTA     Be the first to be notified of new interviews     Support this podcast

Steven Raichlen, Author of "The Brisket Chronicles: How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat" joins JT

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:An in-depth look at the history and culture of brisketEssential tips for buying, trimming, seasoning, and carvingA complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

Brisket. Few words have such power to spark hunger and make mouths water. Whether barbecued in a pit, braised lovingly by a Jewish grandmother, or simmered for half a day by a Vietnamese pho master, this rich, flavorful cut ranks among the world’s most revered meats. Now Steven Raichlen, the James Beard Award–winning author of an impressive array of New York Times bestselling cookbooks, Barbecue Hall of Famer, and public television star, shares the definitive handbook to this storied cut of meat in THE BRISKET CHRONICLES: How to Barbecue, Braise, Smoke, and Cure the World’s Most Epic Cut of Meat [Workman; APRIL 30, 2019; $19.95]. At first glance, brisket is easy. Texas barbecue, for example, requires only three flavorings: salt, pepper, and wood smoke. But easy doesn’t always mean simple. Over the centuries, brisket’s bold flavor has made it popular across the planet, from North America to Latin America and Europe, from Vietnam to Korea and beyond. It can be braised, boiled, baked, cured, and even grilled. Brisket makes an awesome centerpiece, but it also proves a welcome addition to everything from soups, sandwiches, stews, and stir-fries. And although the cooking methods may seem straightforward, each involves insider knowledge and techniques.THE BRISKET CHRONICLES delivers both a complete step-by-step guide, from buying, trimming, and seasoning brisket, to mastering the various cooking techniques—including how to cook it both indoors and outdoors—and a collection of fifty innovative recipes, from starters to breakfast to sidesthere’s even a brisket dessert. Highlights include:An in-depth look at the history and culture of brisketEssential tips for buying, trimming, seasoning, and carvingA complete exploration of cooking methods and gear, from Dutch ovens to Kamado-style cookers. The luscious, boldly flavored recipes range from starters like Bacon-Grilled Brisket Bites and Vietnamese Crispy Brisket Salad; to classics like Old School Pastrami and Montreal Smoked Meat; to cutting-edge innovations like Brisket Ramen and Brisket Banh Mi. Aunt Annette’s Holiday Brisket with Sweet Wine and Dried Fruits (a dish from Steven’s childhood) employs the surprising yet effective technique of slicing the brisket halfway through cooking to maximize tenderness. For sides, try Raichlen’s Brisket Baked Beans or Brisket Yorkshire Pudding. As you’d expect, there are ample recipes for seasonings and barbecue sauces, from Butter Bourbon Injector Sauce to the Dalmatian Rub, a classic mixture of seasonings used by top pit masters. A stunning collection of recipes and techniques for cooking what has become a cult meat beloved by the culinary world, THE BRISKET CHRONICLES provides extraordinary insight into how to master the art of cooking brisket.

Moroccan Chicken Tagine with Figs and Apricots, Spiced Chickpea Stew With Coconut and Turmeric, and Spicy braised tofu (Dubu-jorim)Think of the warmth of cinnamon, the pop of red pepper flakes, and the pungent edge of turmeric. Humble ingredients like chicken thighs, chickpeas, and tofu come to life with a generous yet balanced amount of spice. We celebrate all things spiced this week with three recipes that use spice to its full potential.

The flavors of the middle east are in our blood. Well, in Bruce's - as his mother was born in Palestine. And so the foods of the middle east were always around, felafel, hummus, baba ganoush... But Bruce's uncle was from Iran so Arabic spices are also a big part of our cooking. There's a famous Iranian chicken dish made with pomegranate molasses and walnuts which most people who love middle eastern food know, it's called Fesenjan. It's sweet and sour and delicious. But the dish we're making in this episode is more complex, more deeply flavored, and much richer. We use a spice called Loomi - small dried black limes. And we add tamarind concentrate for an added sour pop to balance the sweetness of the apricots and the richness of the cashews. You must marinate the chicken overnight in a spice paste and after that the hard part is over. Served this with rice, preferably tahdig - long grain rice with browned crunchy crust. We'll cover how to make that in an upcoming episode. 

Episode #82 With a little help from a friend, the boys take a shot at something sweet and slightly tart from Citizen Cider. Join them as they take a look at what's happening on the grassy knoll and then…nuclear beer? Find out what happens next on this week's episode of Malts in Your Mouth! iTunes: http://bit.ly/itunesmiym PocketCast: http://pca.st/hzRA Stitcher: http://bit.ly/miymstitcher Website: http://www.maltsinyourmouth.com/ Sponsor: https://www.craftbeerthings.com/

Janine Falvo, chef de cuisine of Carneros Bistro & Wine Bar in Sonoma, California, sears a pork shoulder, covers it with Dr Pepper, and then adds aromatics like garlic, onion, and star anise before putting it in the oven for two to three hours at a low temperature.