Podcasts about braised

Chef Wu keeps it spicy in and out of the kitchen. After running a successful Afro-Caribbean food catering business in London, she moved to Lagos to start Oùnję Co. — her hospitality consultancy firm. Braised ox cheek pepper soup, and plantain brûlée are some of the dishes she serves at private dinners, and on the side, she's on a mission to make Nigerian hospitality better ‘One Bite at a Time'. She chats with Ada & Lamisko about moving to Lagos and standing on (food) business.

Craving easy meals that feel a little special? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a quick salmon dinner that's with a surprising veggie side, and you'll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!Tune in for a quick dose of home cooking inspiration! ***Links:Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)Braised leek recipe by Hank Shaw from Simply Recipes Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of HomemadeTwice baked potatoes with lots of butter from The Pioneer Woman, and one that's a little less rich from All Recipes***Sonya's recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):Ingredients:½ cup mayo2 Tbsps Tamari or soy sauce1-2 tsps gochugaru ( or red pepper flake, or Sriracha)1½ tsps maple syrup (or to taste)1-2 tsps toasted sesame oil1 inch grated ginger. Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it's out of the oven. ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Send us a textIn this episode, Erin steps into new territory by cooking lotus root for the first time! If you also love playing new-to-you ingredients, as we do, you'll enjoy adventure in Korean cooking. She shares her experience braising this unique ingredient and pairing it with rich, flavourful Korean miso & gochujang short ribs alongside perfectly cooked Korean rice. Can you tell Erin has been obsessing over Korean cooking shows lately? Lucky for all of us! According to Serious Eats, "Whether it's stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender. The plant is an endlessly forgiving ingredient with which to experiment, culinarily speaking." Tune in to hear about the cooking process, the surprises along the way, and how trying something new in the kitchen can be both exciting and delicious. Episode Links~~~~~ Miso & Gochujang Braised Short Ribs Recipe~ Braised Lotus Root Recipe~ Pickled Radish Recipe~ Chatsworth Farm Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Send us a textThis week on the show, Erin tries a recipe for Beef Tongue Stroganoff from the Prairie cook book from Dan Clapson and Twyla Campbell. If you're not up for processing tongue, you can make this recipe with any leftover beef, such as pot roast. She also made egg noodles to enjoy with the stroganoff. The noodle recipe gave her trouble, which she blamed on Heather for recommending it. It was a while thing. Let's talk about it!   The first step for Erin was to braise the beef tongue. The added bonus here is that cooking it this way also produces a delicious beef broth for the stroganoff gravy. Stroganoff is a classic Russian recipe of beef in a creamy mushroom gravy. The leftover beef is cubed and added to the rich mushroom sauce and served, in this case, over egg noodles. As for those noodles... Heather shared a recipe she has made a few times and with which she has had good success with very little trouble. Well, Erin found it difficult to work with as the dough is quite dry. As many of us home cooks know, making pasta is a skill that develops when you practice it often. For those of us who don't often make noodles, it can be fussy and annoying! But in the end, we had a beautiful dish of beef tongue stroganoff and egg noodles, well worth the effort of working with that cut of meat and dry pasta dough!  Episode Links~~~~~ Prairie cookbook~ Beef Stroganoff Recipe~ Braised Beef Tongue Recipe~Bisous & Brioche cookbook~ Chatsworth Farm Episode~ Squash Ravioli Recipe~ Squash Ravioli Episode~ Pot Roast Recipe~ Spinach Pasta Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Did you know that Australian beef tongue is delicious and tender? In this episode, Mayu shares her family's classic dish, tender braised beef tongue. - オーストラリアの牛タンは美味しく、また柔らかい！このエピソードでは都丸家の定番、『ほろほろ牛タン煮込み』が紹介されました。

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

We not only roast garlic at Mangia , but we also braise it, which brings out its sweetness and softens its texture in different ways. One of the residual effects, of course, is all the lovely garlic-flavored olive oil you have on hand after braising it. Use it in salad dressings, as a cooking oil, or for drizzling over focaccia or other chewy breads.Along with the barley, you will find familiar Asian overtones a touch of sesame oil, some red pepper flakes, and crisp broccoli florets. Fish would make a very fineaccompaniment, roasted, poached, or, easiest of all, steamed.

Braised carrots with leeks and sprouts 500g carrots, peeled and sliced thinly 2 onions, finely chopped 2 cloves garlic, minced 1 teaspoon fennel seeds, ground 25g butter 500ml vegetable stock 375g leeks, split, washed and chopped 500g sprouts, trimmed and cut in half through the rootHeat the butter in a large casserole pan and the onions and garlic. Cook until soft and add the carrots. Cook with a lid on over medium heat, stirring occasionally for about 10 minutes. Add the fennel seeds and cook for a minute. Pour over the stock, add the lid and leave for about 15 minutes. Add the leeks and return the lid. After 5 minutes add the sprouts and place lid on again. Cook for about 8 minutes or until sprouts are cooked through. At this stage the liquid should have been absorbed but if not crank up the heat for a couple of minutes. Crispy parsnips with parma ham 4 medium parsnips, scrubbed, trimmed and cut in half lengthwise 50g plain flour ½ teaspoon salt Few grinds black pepper ¼ teaspoon mustard powder 2 teaspoons onion granules 2 eggs 25ml milk 100g panko breadcrumbs 6 slices parma ham, shredded Oil for cooking Steam or boil the parsnips until just done. Pat dry on kitchen paper and cool. Mix the flour with the salt, pepper, mustard and onion granules. Whisk the egg and milk in a separate bowl. Dip the parsnips into the flour and coat. Shake off the excess and dip in the egg then roll in the crumbs. You could do this stage the day before. Heat a thumb nail depth of oil in a pan over medium high heat. When you add a crumb and it sizzles add the parsnips – don't over crowd the pan do it in batches and keep warm in the oven. Cook until golden and crisp all over. Add the ham to the pan and cook until crisp. Drain on kitchen paper. Place the parsnips on a platter and scatter over the parma ham and serve.

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin. This week Martyn shared a delicious recipe for braised venison shank, creamy mash, and sauce from braising liquid. Ingredients you will need: 2 venison shanks 2 large carrots 2 celery sticks 1 large onion 1L of stock 200ml red wine 20g Thyme 20g rosemary 1 bulb of garlic Method: 1. Season the venison shank with salt and pepper. 2. Brown the shank in a casserole pot on a medium heat. 3. Once brown on all sides, take out and set aside. 4. Add vegetables and brown, once colored deglaze with red wine. 5. Add the shank along with the herbs and garlic back into the pot and cover with the stock. 6. Cover with a lid and cook for 12 hours at 100 degrees Celsius in an oven. 7. Once cooked, remove the shank and begin to reduce the liquid. Use this as the sauce to finish the dish. 8. Serve with either mash or baby potatoes. 9. Garnish with chopped herbs. Photo (c): Clare FM

BOB'S BEST BUYS Taylors Jaraman 2022 Shiraz $26 Why I chose it: I needed a big rich Aussie red to match my braised lamb shanks. Taylors is my “go to” wine producer when I'm looking for a classic Barossa-style red (this is made from a blend of Clare Valley and McLaren Vale grapes). What does it taste like? An intense wine with rich, ripe berry-fruit, vanilla, black pepper and chocolate/mocha flavours. Why it's a bargain: It delivers more bang for the buck than just about any other red wine I can think of. I don't know how they can make a wine of this quality at such a modest price. Where can you buy it? The Good Wine Co., Auckland $25.99 Whiskeyonline, Auckland $25.99 Winesale.co.nz, Lower Hutt $25.99 Food match? Braised lamb shanks or similar hearty roast lamb dishes Will it keep? It is delicious now but should become even mellower and more complex in a few years. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Arthur Schwartz was the restaurant critic and executive food editor of the New York Daily News for 18 years. Perhaps what he's best known for is as a chameleon—he's successfully worked in radio, print media, cookbook publishing, TV, and teaching.

Today's recipe is Braised Brussels Sprouts With Apples and Chestnuts.Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeMandolineBrussels Sprouts SlawLarge Skillet with LidSauce PanCooked Whole Roasted ChestnutsAll New Chicken CookbookThis episode was also published in November, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

師大 Shīdà - National Taiwan Normal University 研究所 yánjiū suǒ - Graduate school 科系 kēxì - Academic department or program 對外華語教學 duìwài huáyǔ jiàoxué - Teaching Chinese as a foreign language 台電大樓 Tàidiàn dàlóu - Taipei Power Building (a MRT station in Taipei) 古亭站 Gǔtíng zhàn - Guting Station (a MRT station in Taipei) 師園鹽酥雞 Shīyuán yán sū jī - Shiyuan Salted Crispy Chicken (a popular food stall in Taipei) 鹽酥雞 yán sū jī - Salted crispy chicken 胡椒粉 hújiāo fěn - Pepper powder 蒜香 suàn xiāng - Garlic aroma 大蒜 dàsuàn - Garlic 香氣 xiāngqì - Aroma 調味 tiáowèi - Seasoning 剛好 gānghǎo - Just right 甜不辣 tián bù là - Fish cake 米血 mǐ xuè - Rice blood cake 雞皮 jī pí - Chicken skin 不踩雷 bù cǎi léi - Reliable or not making mistakes (in context, it means not disappointing) 咖哩飯 kālǐ fàn - Curry rice 炸物 zhà wù - Fried food 飲料喝到飽 yǐnliào hē dào bǎo - Free refills on drinks 爽 shuǎng - Refreshing or enjoyable 燈籠滷味 dēnglóng lǔ wèi - Lantern Lu Wei (a popular food stall in Taipei) 並列 bìngliè - Ranked together or listed together 必吃 bì chī - Must-try 大排長龍 dà pái cháng lóng - Long queue 滷味 lǔ wèi - Braised food 料 liào - Ingredients 滷蛋 lǔ dàn - Braised egg 豆干 dòu gān - Dried tofu 豆皮 dòu pí - Tofu skin 王子麵 wángzǐ miàn - Prince noodles (a brand of instant noodles) 滷汁 lǔ zhī - Braised sauce 青蔥 qīngcōng - Green onion 阿諾可麗餅 Ānuò kělì bǐng - Arno Crepe (a popular crepe brand in Taipei) 可麗餅 kělì bǐng - Crepe 香蕉巧克力口味 xiāngjiāo qiǎokèlì kǒuwèi - Banana chocolate flavor 抹醬 mǒ jiàng - Spread or sauce 創意 chuàngyì - Creative 口味 kǒuwèi - Flavor 玉米鮪魚可麗餅 yùmǐ wěiyú kělì bǐng - Corn and tuna crepe 可甜可鹹 kě tián kě xián - Can be sweet or savory 薄脆 báo cuì - Thin and crispy 餅皮 bǐng pí - Crepe skin 甜點 tiándiǎn - Dessert 正餐 zhèngcān - Main course 創意市集 chuàngyì shìjí - Creative market 冰火菠蘿油 bīng huǒ bōluó yóu - Pineapple bun with butter (a Hong Kong dessert) If you want your life in Taiwan to be more comfortable, fun, and stress-free, I warmly invite you to join my Chinese speaking course. In this course, you'll learn simple conversations for everyday situations like ordering food at night markets, asking for extra spice on your salted crispy chicken, or customizing your bubble tea with just the right sweetness and ice level. We'll also cover how to ask for directions, use the MRT, take a taxi, shop for clothes, visit the doctor, and much more. Check out the 14-Day Chinese Speaking Accelerator  If you've been learning Chinese but still find it hard to express your thoughts fluently or want to discuss complex topics like economics, news, or the environment in Chinese, you can book a one-on-one trial lesson with me. Let's set your goals and achieve Chinese fluency together! Book a one-on-one trial lesson with me !

In this episode, we chat with Jenny Goycochea, the food blogger behind So Much Food and soon-to-be cookbook author. She shares her journey from being a professional chef to running a successful six-figure food blog, joining Mediavine Pro, delegating like a CEO, and her upcoming cookbook, Braised. Tune in for some great insights on building a food blog and balancing it all!Pre-order Jenny's Cookbook, Braised, by clicking here!Follow Jenny: @jennygoycochea→ JOIN THE EMAIL LIST HERE // Get weekly-ish emails that help you scale your food blog & elevate your business by diversifying beyond the blog with multiple income streams.→ MORE ABOUT JAMIE // I'm a multi-six-figure digital entrepreneur and online educator with 13+ years of digital marketing experience. In the last 8+ years, I've successfully scaled my food blog into a sustainable, profitable multi-six-figure business with multiple income streams. My business has afforded me the freedom & flexibility to work for myself on my own terms and manifest the life of my dreams. Now, my mission is to guide experienced food bloggers down this same path.→ LET'S CONNECT // Instagram • LinkedIn→ RATE & REVIEW // Apple Podcasts Hosted on Acast. See acast.com/privacy for more information.

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

This week Zorba and Karl discuss a surge in sugary drink intake by children and adolescents over the last several decades, and they look at new research showing Generation X […]

On today's episode, we sit down with Mark "Schmiddy" Schmid, a true Californian at heart. Schmiddy shares his inspiring journey and delves into his innovative company, MOOP (Matters Out Of Place). Discover his passion for environmental stewardship and learn about his mission to raise awareness about the importance of picking up trash and caring for our planet, particularly our oceans. Tune in to hear Schmiddy's insights and discover how we can all contribute to a cleaner, healthier world. In addition, we explore Tony's famous Italian Beef recipe. Tony masterfully combines a unique blend of ingredients with a succulent chuck roast, which is gently braised over time to achieve a deliciously tender dish. This culinary delight is perfect for savoring with family and friends. Don't miss this episode filled with inspiration, great stories, and mouth-watering flavors. LINKS/RESOURCES:  Blog post: https://www.secondactscratch.com/post/born-braised-with-schmiddy  

This week, James and Luke go to the heart of Southall. On the first of two visits to Madhu's, they meet Ash Verma, a business consultant and former civil servant who travelled to the UK from India with his parents when he was just 8-years-old in 1958, and who over the last 50 years or so has played key roles in supporting the regeneration of West London, and the socio-economic development of the UK's South Asian community. Having grown up in his father's own Indian restaurant, like other interviewees, Ash is acutely aware of the role food, and the knowledge of food brought from homelands, plays in the migrant's experience. **Introduction** (0:00 – 6:18) (Starter) James and Luke discuss globalisation occurs within South Asian contexts. **Interview** (6:19 – 24:10) (Main Course) Ash describes how his affinity for food arose from his father's cooking and the formation of his father's restaurant. **Post interview discussion** (24:11 – 29:09) (Dessert) James and Luke discuss Ash's father, placing him in the context of the value of nostalgia in replicating home. **Closing Remarks and acknowledgments** (29:10 – 29:45) The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com.Or on ‘X' - formerly Twitter: @migration_menu. Restaurant location: Madhu's, 39 South Road, Southall, Ealing UB1 1SW England Menu dishes eaten: Kebabs Samosas Chops Tikki Black lentils, Spiced chickpeas, Braised lamb, Stir fried vegetables Methi Murgh Menu: https://www.madhus.co.uk/our-restaurants/southall/ To see images for this episode, click here.Literature mentioned: Barber, B. R. 1995. Jihad vs McWorld: How Globalism and Tribalism are Reshaping the World, Times Books Watson, J. L. 1997. Golden Arches East: McDonald's in East Asia, Stanford University Press For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here.Guest speakers: Ash Verma For more information, please visit our website: https://themigrationmenu.com/ Hosted on Acast. See acast.com/privacy for more information.

Alexis Pearson is the special guest joining Sauce, Halvy and Maxx. Ben Leber makes a special Tuesday appearance along with John Bonnes, and the gang shares their thoughts on some new Fair food items

Alexis Pearson is the special guest joining Sauce, Halvy and Maxx. Ben Leber makes a special Tuesday appearance along with John Bonnes, and the gang shares their thoughts on some new Fair food items

If you're out there playing the field, browsing the dating apps, and attending Tuesday night Speed-Dating at the local VFW, this very special episode of Relationship Reddits is for you. Regardless of where you stand on the dating/marriage/significant-other spectrum, these absolutely insane stories from Redditors will make you feel oh-so-good about your current situation. Trust us. Follow the podcast on Insta: @shttheydonttellyou Follow Nikki on Insta: @NikkiLimo Follow Steve on Insta: @SteveGreeneComedy To watch the podcast on YouTube: http://bit.ly/STDTYPodYouTube Don't forget to subscribe to the podcast for free wherever you're listening, or by using this link: http://bit.ly/ShtTheyDontTellYou If you want to support the show, and get all our episodes ad-free go to: https://stdty.supercast.tech/ If you like the show, telling a friend about it would be amazing! You can text, email, Tweet, or send this link to a friend: http://bit.ly/ShtTheyDontTellYou To submit your questions/feedback, email us at: podcast@nikki.limo To call in with questions/feedback, leave us a voicemail at: (765) 734-0840 To visit our Patreon: http://www.patreon.com/stikki  To watch more Nikki & Steve on YouTube: http://www.youtube.com/nikkilimo To watch more of Nikki talking about Poker: https://www.twitch.tv/trickniks To check out Nikki's Jewelry Line: https://kittensandcoffee.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Today's recipe is Make Ahead Braised Beef Brisket.Here are the links to some of the items I talked about in this episode: #adJewish Food Series on TheCookfulEmily Paster's cookbooks: Instantly Mediterranean, Epic Air Fryer, Joys of Jewish PreservingDutch OvenWooden SpoonChef's KnifeCutting Board3-quart Glass Baking DishAluminum FoilServing PlatterGravy BoatAll New Chicken CookbookThis episode was also published in September, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

If you would have asked young Saon Brice if he thought he'd become a chef, he would have laughed and said no, a cowboy. Hear how Chef went from wanting to be a cowboy to becoming a musician, chef, and mentor. 

From Chef Daphne, who saw something special in him, to opening his own restaurant, Chef Saon Brice has become an impactful community leader. Hear from Chef about the role of mentorship in his journey and how he has broken down barriers along the way.

Fluent Fiction - Korean: Lost in Translation: A Tale of Pickled Cucumbers and Braised Ribs Find the full episode transcript, vocabulary words, and more:fluentfiction.org/lost-in-translation-a-tale-of-pickled-cucumbers-and-braised-ribs Story Transcript:Ko: 서울의 북쪽, 조금은 낡아 보이는 작은 레스토랑의 조명 아래, 늦은 밤의 조용함이 흘렀다. 그곳에서 지현은 손님들에게 우아하게 요리를 주문하는 법을 가르치던 중이었다. 이전에 그녀는 민준과 혜원, 두 허술한 한국어 사용자들에게 한국어로 요리를 주문하는 것을 가르치기로 약속했었다.En: In the dim light of a slightly worn small restaurant in the north of Seoul, the stillness of late night lingered. There, Ji-hyun was in the midst of elegantly teaching guests how to place their food orders. She had previously agreed to teach Min-jun and Hye-won, two novice Korean language users, how to order food in Korean.Ko: "비빔밥 한 그릇을 주세요," 민준이 자신 있게 말하자, 지현이 미소 져서 민준의 확인 쪽으로 고개를 끄덕였다. 그런 다음 차례가 온 혜원은 조심스럽게 입을 열었다.En: "Please give me a bowl of bibimbap," Min-jun confidently stated, prompting Ji-hyun to smile and nod towards Min-jun in approval. When it was Hye-won's turn, she hesitantly spoke up.Ko: "저, 갈비찜도 한... 음... 오이소박이를 주세요." 그녀의 요리 주문이 끝나자, 레스토랑 안은 일시적으로 침묵에 잠길 듯 했다.En: "Um, I'll have the braised ribs... and pickled cucumbers, please." As she finished her food order, the restaurant seemed momentarily engulfed in silence.Ko: 지현의 얼굴이 이상하게 찌푸려지자, 민준이 혜원의 팔을 잡으며, "혜원아, 오이소박이는 요리가 아니야...", 하며 재빨리 고친다.En: Seeing Ji-hyun's puzzled expression, Min-jun quickly corrected, grabbing Hye-won's arm. "Hye-won, pickled cucumbers are not a dish...", he interjected.Ko: 혜원은 얼굴을 일그러트렸다. "진짜? 하지만 지현이 가르쳐준 것 같은데..." 그녀가 반박하자, 둘은 허탈한 기분에 빠졌다.En: Hye-won's face twisted in confusion. "Really? But I thought Ji-hyun taught us that..." As she countered, both of them felt deflated.Ko: 지현은 얼른 파악하여 웃음을 터트렸다. "아니 혜원아, 오이소박이를 주방에서 주문하면 안 돼! 갈비찜을 주문해야 했어."En: Ji-hyun quickly grasped the situation and burst into laughter. "No, Hye-won, you can't order pickled cucumbers from the kitchen! You were supposed to order the braised ribs."Ko: 혜원과 민준은 서로 의아한 표정으로 보며 웃기 시작했다. 그녀들의 오해는 그들의 낯선 언어를 이해하는 방법에서 오는 근본적인 문제를 드러냈다.En: Hye-won and Min-jun exchanged puzzled glances and then started to laugh. Their misunderstanding revealed a fundamental issue stemming from their unfamiliarity with the language.Ko: 그 노력은 조금 후회스러워 보였지만, 둘은 웃으면서 그들의 실수를 받아들이는 것을 배웠다. 그들의 미스컴뮤니케이션은 다른 사람들과의 인간관계에 대한 감사함을 깨닫게 만들었다. 그들의 착각은 그들이 합치려는 전세계 사람들에 대한 개방성과 이해를 강조했다.En: Though their efforts seemed somewhat regrettable, they learned to laugh and accept their mistakes. Their miscommunication led them to appreciate human relationships with others. Their misunderstanding emphasized openness and understanding towards people from different backgrounds they were trying to connect with.Ko: 그리하여 그 저녁, 주변의 사람들이 갈비찜과 함께 오이소박이를 공유했다. 그들의 착각은 그들이 할 수 있는 가장 좋은 일이며, 그것이 바로 서로의 차이를 이해하고 받아들이는 것임을 깨닫게 해주었다.En: And so, that evening, people around them shared pickled cucumbers alongside braised ribs. Their misunderstanding turned out to be the best thing they could do, helping them realize that understanding and accepting each other's differences is crucial. Vocabulary Words:restaurant: 레스토랑Seoul: 서울Ji-hyun: 지현Min-jun: 민준Hye-won: 혜원food orders: 음식 주문bibimbap: 비빔밥braised ribs: 갈비찜pickled cucumbers: 오이소박이misunderstanding: 오해laughter: 웃음teaching: 가르치기approval: 확인silence: 침묵puzzled: 어리둥절한correction: 고침deflated: 허탈한realize: 깨닫다accepting: 받아들이는efforts: 노력regrettable: 후회스러운miscommunication: 미스컴뮤니케이션appreciate: 감사하다openness: 개방성connecting: 연결하는shared: 공윤했다fundamental: 근본적인differences: 차이crucial: 중요한

Today's recipe is Braised Frozen Scallops.Here are the links to some of the items I talked about in this episode: #adHow to Sear ScallopsHow to Cook Shrimp from FrozenLarge SkilletChef's KnifeCutting BoardPotato MasherAll New Chicken CookbookThis episode was originally published in September, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

(Food) On this show the Blueberry Chicks Treat Hartmann, Courtney Tobolt, Hillary Fisher and Shelly Hartmann brings Rob's favorite dish (Braised Sirloin Tips) in 5 variations. Braised Beef with Noodles, Braised Beef over White Rice and Braised Beef Stroganoff are 3 of the variations taste tested. 

除夕 chúxī - Lunar New Year's Eve 團圓飯 tuányuán fàn - reunion dinner 年年有餘 nián nián yǒu yú - surplus year after year 佛跳牆 fó tiào qiáng - Buddha Jumps Over the Wall (a traditional Taiwanese dish) 豬腳 zhū jiǎo - pig's trotter 排骨 pái gǔ - pork ribs 芋頭 yùtou - taro 栗子 lìzi - chestnut 豬肚片 zhū dù piàn - sliced pig's stomach 香菇 xiānggū - shiitake mushroom 鳥蛋 niǎo dàn - quail egg 稠稠的 chóu chóu de - thick (texture) 再來 zàilái - next, then 魚翅羹 yú chì gēng - Fish fin soup 鯊魚 shāyú - shark 鰭 qí - fin 大白菜 dàbáicài - Chinese cabbage 竹筍 zhúsǔn - bamboo shoots 肉羹 ròu gēng - meatball (it's long) 黏黏稠稠 nián nián chóu chóu - sticky and thick (texture) 烏骨雞湯 wū gǔ jī tāng - Black-boned chicken soup 滷豬蹄 lǔ zhū tí - Braised pig's trotters 你想要讓台灣朋友聽懂你說的中文嗎? Do you want your Taiwanese friends to understand your spoken Chinese better? 你想要更容易地跟台灣人溝通嗎? Do you want to communicate more easily with people in Taiwan?  加入我的中文口說課程吧! Join my Chinese Speaking Course!

Hoppin' John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year's Day was the only way to solidify a year's good luck.  As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I now enjoy black-eyed peas more than just the yearly spoonfuls.   Historically, Hoppin' John is a culmination of the many worlds that contributed to giving the “Old South” its culinary identity. Born in the rice-rich lands of the Carolinas, this dish incorporates rice, cowpeas, black-eyed peas, or other beans and is flavored with bacon or ham.  My preparation of Hoppin' John follows the traditional preparation as much as I could, except for the addition of the Harvesting Nature Water Fowl Blend.  The resulting meal was remarkably balanced and wholesome. I was very happy to share it with my family, who gave the meal two thumbs up as they solidified their good luck for the next year. There is nothing like cooking magical food that also pleases the diners. Good Luck and Enjoy! Read the written version of this recipe as prepared by Justin Townsend Leave a Review of the Podcast About Hoppin' John Hoppin' John seems to have originated in the Lowcountry regions of South Carolina's coastline, where the Gullah peoples began the tradition.  They likely used Carolina Gold rice and either Geechee red peas or Sea Island red peas to make the dish. Interest in some of these ingredients lately has been resurgent, with several people working hard to save them from extinction. I've had the chance to try them, and they are worth seeking out.  The inspiration for the dish probably came from similar African dishes like the Senegalese thiebou niebe or other similar pea and rice dishes in west Africa. Africans arriving on American soil would have used what was available to them to make dishes as they would have at home.  The earliest mention of Hoppin' John in literature comes from the book Recollections of a Southern Matron, published in 1838. The dish was likely eaten well before that, making this a VERY old food! Although it has been forgotten exactly how the name for the dish came to be, some historians posit that the name came from a bastardization of the Creole-french word for black-eyed peas - pois pigeon - which means pigeon peas.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week we're coming back for more Deb Perelman with her newest book, Smitten Kitchen Keepers. Are they keepers? How do we like these compared to her other books? Tune in to find out. Recipes mentioned in this episode: Devil's food cake with salted milk chocolate frosting (page 267) Luxe s'mores bars (page 235) Carrot cake with brown butter and no clutter (page 263) The blondie chipwich (page 237) Tomatoes with cottage cheese and bagel seeds (page 32) Blueberry pancake cobbler (page 41) Endive salad with apple matchsticks (page 53) Double shallot egg salad (page 59) Carrot tarte tatin (page 119) Winter squash soup with red onion crisp (page 77) Cozy chicken and dumplings soup (page 85) Braised winter squash wedges (page 111) Deepest dish broccoli cheddar quiche (page 145) Honey thyme baked feta (page 284) Spicy crushed olives with pistachios (page 287) Toasted sesame almonds (page 288) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 1/24/2024): Ever-Green Vietnamese, by Andrea Nguyen

Ingredients from the Kansas outdoors — including wild game and foraged produce — will be featured in the Kansas Department of Wildlife and Parks' first-ever Wild Foods Cook-Off. The event will take place Sunday, Nov. 19 at Baker University Wetlands Discovery Center in Lawrence.

Which ducks or geese do you prefer as table fare? Some hunters prefer certain species over others, yet Scott Leysath, Ducks Unlimited magazine cooking columnist explains why hunters should approach every species the same way in the kitchen. Host Chris Jennings and Leysath share some personal experiences with different species of waterfowl as they discuss the best, and worst ways to cook ducks and geese.www.ducks.org/DUPodcast

Hello, we're Manga Pulse and we thank you for choosing us today. We have a lovely set of specials right now. A very seasonal word salad made from only the worst quality slang and confusion. Peppered with silliness brought on by anything mentioned within the news. Braised with whatever alcohol was on sale. This is all paired with a tasty set of reviews on only the freshest of manga, left to sit on the warehouse dock through the weekend. Tim has Fire Force. This takes place in a world where there are fire demons randomly popping out of people and burning everyone around them. In response, there are dedicated fire … Continue reading "Manga Pulse 503: Fire Kaiser"

Hello, we're Manga Pulse and we thank you for choosing us today. We have a lovely set of specials right now. A very seasonal word salad made from only the worst quality slang and confusion. Peppered with silliness brought on by anything mentioned within the news. Braised with whatever alcohol was on sale. This is all paired with a tasty set of reviews on only the freshest of manga, left to sit on the warehouse dock through the weekend. Tim has Fire Force. This takes place in a world where there are fire demons randomly popping out of people and burning everyone around them. In response, there are dedicated fire … Continue reading "Manga Pulse 503: Fire Kaiser"

Want to be the dinner hero tonight to your family? Food Network's Chef Plum has an easy and delicious recipe for braised short ribs that's sure to make you a star chef. Image Source: Getty Images

Does the thought of braising beef short ribs terrify you?   Not sure where to start?   Are you wondering WTH we're even talking about?   If you're looking to impress at your next dinner party

Today's recipe is Braised Beef Shanks.Here are the links to some of the items I talked about in this episode: #adDutch OvenCutting BoardChef's KnifeMeasuring CupSlow CookerInstant PotTongsMason JarAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

In this episode of Three Kitchens Podcast, we try a classic Italian dish of braised beef called Osso Buco. We almost cannot overstate how much we loved this, and we hope you'll be inspired to make Osso Buco, because we are sure you'll love it too. Heather's Osso Buco is a delicious combination of beef shanks with vegetables, braised in white wine and broth. To make things super easy (and great for any day you don't want to turn on the oven), it simmers all day in the crock pot (slow cooker). If, like Erin, you don't own a crock pot, be sure to check the recipe for an alternate oven method (recipe link below).The method is simple, the ingredients are all things you can easily find, and the result is beyond satisfying. We came across a poem - a love note to Osso Buco - and the poet, Billy Collins, basically thinks this dish is The Sh*t. We think he might be right. What do you think?  Episode Links~~~~~ Osso Buco Recipe~ Chatsworth Farm ~ Osso Buco Poem by Billy Collins~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

The question on Three Kitchens Podcast this week: How do you cook with dill? More specifically, what do you cook with dill when it goes a little nuts in your garden?After some recipe searching Erin came up with three recipes featuring the herb, and we enjoyed a dill-filled meal! Dill is an annual herb in the celery family. While it is native to Mediterranean countries and southeastern Europe, we also grow it in gardens here in North America.  It is commonly used here in making pickles. But Erin wanted other options for enjoying this herb. She made a roast chicken flavoured with dill, which wasn't super dill-forward, but is a solid and recommendable roast chicken recipe. We really enjoyed it. Erin also used dill to flavour braised potatoes, which is a method for making potatoes that we hadn't tried before. We are now big fans! We've both since made it again, and will continue to braise our spuds! Thirdly, she came across an interesting salad called Marouli. We love this! Shredded lettuce,  spring onion, feta cheese, a vinaigrette with garlic and lemon, and of course, dill! The dill really is the star of this recipe and it's so fantastic. We highly recommend this one. Thanks for joining us for this adventure in cooking with dill! Episode Links~~~~~ Lemon & Dill Roasted Chicken Recipe~ Dill Braised Potatoes Recipe~ Greek Marouli Salad Recipe~ Salted Lemons Recipe~ Salted Lemons Episode~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

- 什麼是碗粿? What is "Savory Rice Pudding"? 碗粿 (Taiwanese: wā guì) - savory rice pudding; a Taiwanese snack 米漿 mǐ jiāng - rice milk; a beverage made from rice 香菇 xiāng gū - shiitake mushroom 蝦米 xiā mǐ - dried shrimp 滷肉 lǔ ròu - braised pork 蒸 zhēng - to steam 淋 lín - to drizzle or pour (e.g. sauce) - 台灣最好吃的碗粿在哪裡?  Where is the best place to try "Savory Rice Pudding" in Taiwan? 富盛號 fù shèng hào - "Fu Sheng Hao Restaurant" (name of the restaurant) Address: 台南市中西區民族路三段11號 評論 píng lùn - review 平均 píng jūn - average 顆 kē - measure word for small, round, or granular objects such as beads, pills, grains, etc 星 xīng - star 名店 míng diàn - famous restaurant 口感 kǒu gǎn - texture and flavor of food Q彈 Q tán - bouncy, chewy texture 綿密 mián mì - soft and dense texture 蝦仁 Xiā rén - baby shrimp CP值 CP zhí - cost-performance ratio 獨門醬汁 dú mén jiàng zhī - unique sauce only available in this restaurant 蒜泥 suàn ní - mashed garlic Follow me on Instagram: fangfang.chineselearning !

Today's recipe is Braised Oxtails.Here are the links to some of the items I talked about in this episode: #adOxtail SoupKitchen ShearsBig BowlDutch OvenGlass JarAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Cannelle et Vanille is a comforting and lovely cookbook full of gluten-free recipes that are “for everyone.” Do we agree? Listen to find out. Recipes mentioned in this episode: Nordic Rye-style seed bread (page 101) Cinnamon buns (page 78) Black olive, caraway and honey yeast bread (page 110) Raspberry pancakes with maple yogurt (page 95) Buckwheat crepes with chocolate-hazelnut butter (page 92) Ginger-turmeric milk (page 66) Crispy chickpeas with rice, sweet potatoes, avocados and greens (page 188) Braised chicken with apples and cider (page 205) My mom's fish soup (page 238) Crunchy romaine salad with soft eggs and feta (page 168) Salted hazelnut butter truffles (page 321) Espresso and no-churn honey ice cream (page 312) Buttermilk-poached salmon salad with herb, leek and caper dressing (page 152) Braised beef ragu with tagliatelle (page 232) Amama Miren's flan (page 297) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 5/17/2023): Korean American, by Eric Kim

Dish is back! Season three kicks off with US comedian, writer and author, Rob Delaney. Twitter launched Rob Delaney's career in comedy and in 2012 he was named Funniest Person on Twitter by Comedy Central. In 2014, Rob and his wife Leah moved their family from Santa Monica to North London so he could co-write and co-star in Catastrophe with Sharon Horgan. The show ran for four series and the pair won a BAFTA for best comedy writer in 2016.  Sadly, not long after, Rob's son Henry was diagnosed with a brain tumour and, at just two and a half, he died. In 2022, Rob released a memoir, A Heart that Works; a deeply moving depiction of the grief that Rob's family and other families endure and the love that ultimately saves their lives. To mark Easter and a brand new season, Angela serves Rob a leg of lamb with a delicious mint, parsley and almond pesto, broccoli, green beans and new potatoes. The meal is paired with a Blueprint Rioja, Posadas Hisapanas. Rob discusses his passion for peanut butter, what Tom Cruise is like on set and why he'd rather get naked than cook dinner with his wife. A Heart that Works is available now and Rob Delaney stars in Mission Impossible 7, out this summer.   Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Hello food fam! This is the Walk-In Talk: podcast- I'm your host, Carl Fiadini We're podcasting on-site at The Karol Hotel in beautiful Clearwater-St Pete,Fl .. if you haven't been to this property yet… get here! It's top notch, with all the amenities you expect from a Tribute Portfolio hotel!   I must tell you that your dining experience with Chef Thomas Parker & company will be top tier! Today's topic:  It's all about Chef Jeffrey Schlissel and sexy, sexy food!  Cook it, eat it… my goodness, love it!  Let's dig in… Peninsula Foodservice: The Best Beef! Peninsula Foodservice delivers Creekstone Farm beef, with top-quality meats and #1 service for Chefs Support the showThank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry. Recorded on-site at top hotels, restaurants, and farms, our podcast offers a behind-the-scenes look at the industry. Don't miss out on upcoming episodes where we'll continue to cook up thought-provoking discussions on important topics, including mental health awareness. Be sure to visit our website for more food industry-related content, including our very own TV show called Restaurant Recipes were we feature Chefs cooking up their dishes and also The Dirty Dash Cocktail Hour; the focus is mixology and amazing drinks! Thank you for tuning in, and we'll catch you next time on the Walk-In Talk Podcast. www.TheWalkInTalk.com Also rate and review us on IMDb:https://www.imdb.com/title/tt27766644/reference/

Episode 107 fancy pants January 19, 2023 On the Needles 1:45 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Wintertide Socks MKAL by Sivia Harding, Must Stash Yarn Everyday DK in Homecoming and Amy– DONE!!   Antler toque by tincanknits, Knit Picks Brava worsted in currant – DONE!!   Cozy Classic Raglan by Jessie Maed Designs, NFC Loft in Victorian Village, Royal Bee Yarn fingering in G7– DONE!!! On the Easel 14:01 Some fancy pants sewing going on…   Jacques Cousteau's wallpaper and Sylvia Earle and florilegium. Coming soon to my Instagram feed. On the Table 19:08 Harissa Roast Chicken from Dinner a Love Story   Tofu Katsu Curry - Cupful of Kale   Polenta Lasagna Recipe | MyRecipes   Baked Brie with Garlic Butter Mushrooms   Naked/Chocolate-chipless cookies Smitten Kitchen Keepers Review 26:44 Slumped parmesan frittata, Two bean salad with basil vinaigrette, Endive salad with apple matchsticks (amazing blend of flavors), Big green little gem salad (rubble!), Winter squash soup with red onion crisp, Essential french onion soup, Cozy chicken and dumplings, Charred salt and vinegar cabbage, Braised winter squash wedges, Green angel hair with garlic butter (read the directions!), Soy glazed tofu with crisped rice, Cauliflower cheese baked potato, Creamy coconut rice with chili-lime vegetables (5 star veggies!), Raclette tartiflette (so rich! So good!), Apple butterscotch crisp   Angry Grandma Sicilian pizza–yum!!, Turkey meatloaf (don't forget the tomato paste), Fettuccine and white ragu (incredibly good, but don't add milk when piping hot), Chicken with Rice & Chorizo (crowd pleaser), Oven-braised Beef Harissa (no leftovers!), Chocolate Peanut-butter cup cookies (my exterior was too thick?), Snow peas with walnuts & parm (would be better with the sharper, called-for pecorino), Double Shallot Egg Salad (so good that I forgot to snap a photo!).   On the Nightstand 46:59 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you!   Blitz by Daniel O'Malley Acts of Violet by Margarita Montimore (audio!!) In at the Death by Francis Duncan (audio) Crossing to Safety by Wallace Stegner Ship Wrecked by Olivia Dade The World We Make by NK Jemesin Eartheater by Dolores Reyes, trans by Julia Sanches The Seed Keeper by Diane Wilson The Changling by Joy Williams Nuclear Family by Joseph Han

Timestamps 3:45 News/Announcements 5:47 Discussion Question 18:03 Succinct Summaries 20:56 Doki Doki PreCure 29:24 Looking Ahead/Final Thoughts Doki DokiIn episode 43, we discover Aguri is highly qualified to either join the drama club or the gymnastics team given how many hoops she can jump through to justify running away from home. But in the end Aguri realizes she loves her grandma and a bit more of her backstory is revealed. Then, in episode 44 we get Doki Doki's Christmas episode, and it may be the most women-loving-women vibes in all of Doki Doki. Rikka and Mana are married, and Mana and Regina love each other. You can tell the finale is on the horizon because Joe comes back, and he's looking slicker than ever

In Episode 064 we are making a Red Wine Braised Tri Tip. This is an excellent dinner recipe that takes a little more time, so it is great for a Saturday night entertaining dinner, Sunday Family dinner, a Holiday dinner or a special occasion. A tri tip is a cut of beef that is quite literally in the shape of a triangle, hence the tri (3) tips. It is commonly grilled or smoked, but also does really well when braised low and slow in the oven. We find it to be similar to pot roast. Full Show Notes: https://momsdinner.net/episode-064-red-wine-braised-tri-tip/ Tips Shared Choose a tri tip that has nice marbling, since it is a lean cut the marbeling with create more flavor. Keep the fat cap that is on one side of the tri tip, but remove any silver skin. Use a wine you will also like to drink because you only use about 1 cup in the recipe and can drink the rest with dinner. Be patient when you are browning the tri tip, a nice brown crust is just pure flavor development. Whatever you do make sure you cut the Tri Tip against the grain. A tri tip has two directions of grain. Watch this video to correctly cut the tri tip. Recipes Mentioned Red Wine Braised Tri Tip Life Changing Instant Pot Mashed Potatoes Amazing Yukon Gold Mashed Potatoes Roasted Asparagus Roasted Carrots Equipment Mentioned 6.75 quart Oval Dutch Oven $$$ 7 quart Oval Dutch Oven $ Parchment Paper Kosher Salt