Podcasts about Braising

Summary: In this episode of the Wild Fish and Game podcast, Justin is joined by Rikki, Adam Steele, and Chris Whonsetler to discuss their experiences at the Backcountry Hunters and Anglers annual rendezvous in Missoula, Montana. They share highlights from the event, including their participation in a cooking competition and the various dishes they prepared. The conversation also includes audience questions about cooking techniques, wild game preparation, and personal experiences in hunting and cooking. They reflect on the importance of public lands and the community built around wild food. - ⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠ Links: Okayest Cook Website Okayest Cook YouTube Okayest Cook Podcast Email: Whatscooking@harvestingnature.com Takeaways: The rendezvous was a great opportunity to connect with old friends and meet new ones. Cooking competitions highlight the creativity and skills of chefs in the wild food community. Using local ingredients can enhance the flavors of dishes prepared for large groups. Braising is an effective technique for cooking tougher cuts of meat like shanks. Engaging with the audience through questions can lead to insightful discussions about food and cooking. The camaraderie among chefs at the event fosters a supportive environment for learning and sharing. Public lands play a crucial role in food security and recreation. Cooking with wild game requires understanding the unique flavors and textures of different meats. The importance of mentorship in the culinary and hunting communities is emphasized. The hosts encourage listeners to get involved with organizations that support public lands and wild food. Chapters: 00:00 Introduction and Setup 01:18 Rendezvous Overview and Highlights 02:24 Field Table Cooking Competition 05:08 Cook-Off Experience and Insights 08:12 Food Presentation and Judging Criteria 11:07 Audience Questions and Answers 17:06 Cooking Techniques and Tips 19:49 Favorite Wild Game Recipes 24:59 Final Thoughts and Conclusion Keywords: Podcast, cooking, wild game, food competition, hunting, rendezvous, culinary skills, audience questions, food preparation, public lands Learn more about your ad choices. Visit megaphone.fm/adchoices

In this Fowl Life Podcast: Provider Series - Eat Wild Edition, Midwest Host Joel Kleefisch and award-winning certified Chef Ellie Lawton drag fellow hunter Megan Salazar into the flock with a Filipino recipe for braised wild turkey tail. Learn a quick easy recipe for your gobbler that will blow your guests away! This episode is brought to you by The Provider Culinary, Travel Wisconsin, ZLINE, Oakley sunglasses, Jargon Game Calls, and Nappa Valley Olive Oil

What's the secret to transforming tough cuts of meat and sturdy vegetables into fork-tender meals that feel like a warm hug on a cold day?If you've ever been disappointed by a chewy brisket, flavorless chicken, or dry pot roast, this episode will give you the foolproof techniques and tips for braising success. By the end of this episode you'll:Learn how to braise like a pro with equipment you already have in your kitchen (no Dutch oven required!)Explore classic recipes like comforting smothered pork chops and a rich coq au vinDiscover time-saving tricks that will make a braised-dish your next go-to for hostingTune in now to bring the magic of braising into your kitchen this season!***LINKS:Tyler Florence's wine-braised beef brisket recipe Beer-braised brisket with onions from Food.com, and one for the slow cooker from The KitchnGeorge Graham's Smothered Pork Chops with andouille, which are richer than his wife's Roxanne's version (and Kari describes both versions in the ep!). Here's a simpler recipe, too. Just be sure to use thin, bone-in chops and continue simmering until they are fork-tender and falling off the bone. Traditional coq au vin by Ina Garten, or a slightly easier version by Damn DeliciousEric Kim's garlic-braised chicken recipe from NYT Cooking (unlocked) Amateur Gourmet's braised chicken recipe and videoSamin Nostrat's soy-braised short rib recipeGinger beer-braised butternut squash by Alexa Weibel from NYT Cooking (unlocked) Oven-braised red kuri squash video on TikTok from Kate Woodward (inspired by Prune by Gabrielle Hamilton)Braised leeks from Fox and Briar***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...

Send us a text   In this episode of Whip Cream Salmon, hosts Ronnie and Brian share their weekly updates, discuss their cooking adventures, and dive into common cooking questions. They explore the importance of seasoning with salt, how to fix sauces that are too thick or too thin, and techniques for emulsification. The conversation is filled with personal anecdotes, culinary tips, and a light-hearted approach to home cooking. In this conversation, Ronnie and Brian delve into various cooking techniques, focusing on mastering sauces, the art of searing meat, essential skills for home cooks, and underappreciated methods. They also explore advanced techniques worth learning, such as emulsification and poaching, emphasizing the importance of preparation and understanding ingredients in achieving culinary success. In this engaging conversation, Brian and Ronnie delve into the intricacies of cooking techniques, particularly focusing on emulsification, the importance of quality ingredients, and kitchen safety. They share personal anecdotes and tips for mastering culinary skills, while also emphasizing the significance of having the right tools in the kitchen. The discussion wraps up with essential cooking tips and a light-hearted banter that keeps the audience entertained.Chapters00:00 Introduction and Weekly Updates03:05 Cooking Adventures and Experiences05:59 Salt: When and How to Use It12:02 Fixing Sauces: Thickness and Flavor18:00 Emulsification and Sauce Techniques25:42 Mastering Sauce Techniques29:27 The Art of Searing Meat35:34 Essential Cooking Techniques for Home Cooks42:34 Underappreciated Cooking Techniques49:30 Advanced Cooking Techniques Worth Learning51:29 Mastering Emulsification Techniques57:26 The Importance of Quality Ingredients01:01:35 Kitchen Safety and Common Mistakes01:07:10 Essential Kitchen Tools and Tips01:12:13 Final Thoughts and Listener EngagementWhat we drankRonnie - Trophy Brewing Co - Mort's Trophy Lager -  Raleigh NCBrian - Edmund's Oast - Something Cold - Charleston SCSTAY CREAMY

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

BRAISING, 19min., USA Directed by Bryan Ribeiro Conroy –a crestfallen, fast food cook who dreams of becoming a chef– finds community with a peculiar “charity” organization, all while he strives to deepen his connection with his widower father. https://www.instagram.com/braisingfilm Get to know the filmmaker: What motivated you to make this film? I wanted to tell a story about group think. There's always been a fascination about cults and mob mentalities and I wanted to explore what brings about a need to join the collective. The answers vary person to person but a lot of the cases I found illuminating were the ones where someone lacked a community of their own; they had no family they could rely on. Focusing on someone without a support system and seeing their descent sounded way too fun an opportunity. Food has always been something that brings people together and adapting that idea into a potentially negative tether was the last crux to bring everything together. What were your initial reactions when watching the audience talking about your film in the feedback video? I was really floored by the initial reception. The warmth in the reviews were really validating and a lot of the analyses were thoughtful. It's my very first video review so it was a bit surreal. Subscribe to the podcast: https://twitter.com/wildsoundpod https://www.instagram.com/wildsoundpod/ https://www.facebook.com/wildsoundpod

Did a listener’s home-grown tomato outshine Jackie’s perfect one? If so, we’ll reveal the Tomato Triumph winner // We dig into Winter Squash! // Continuing our celebration of National Seafood Month, we’re joined by Craig Morris from Genuine Alaska Pollock Producers // We talk braising meats – fall’s ultimate comfort food // Pastry Chef Britany Bardeleben is here to chat about seasonal sweet treats // The Hot Stove Society Tasting Panel explores pears // Cynthia Nims is here to talk about preserving family recipes // And of course, we wrap up with Rub with Love Food for Thought Tasty Trivia!!

Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Moose Muffle Stew Moose Tongue and Black Trumpet Pizza Venison Tongue Pate Venison Tongue Sushi Deer Tongue Tacos Takeaways: The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue. Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen. Head dishes are enjoyed in many cultures worldwide but are underutilized in North America. The head can be removed by making an incision around the neck and separating it from the spine. Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking. Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores. Different parts of the head require specific cooking methods to make them tender and flavorful. Head meat offers unique textures and flavors that can be enjoyed in various dishes. Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures. Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences. Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes. Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate. Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors. Chapters: 00:00 Introduction and Overview of the Cooking By Cut Series 03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts 08:29 Physical Description and Removal of the Head 16:16 Culinary History of Head Dishes in Different Cultures 25:44 Reasons to Keep and Utilize the Head 28:06 Exploring the Delights of Head Meat 35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches 48:52 Hog Head Rillettes: A Versatile and Delicious Dish Keywords: head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes Learn more about your ad choices. Visit megaphone.fm/adchoices

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.

Braising, Greek food & Linda's coffee art apron

Hey there food fans! Welcome back to The Food For ThoughtCast- Episode 40. Today we are talking about braising. Which proteins work best? What is the difference between braising and other cooking methods? Does it matter which liquid you use? Do I need to own a Le Creuset? We'll give you a few good places to start if you've never done it, and some assorted tips and tricks. Tis' the season for a little braising action, join us! Melissa tries an air fryer for the first time and Steve continues his quest to harden his arteries. It's this week's Food For Thoughtcast- find it on Spotify, Apple Podcasts, or watch us on Youtube!

Host Chris Jennings is joined by Scott Leysath, Ducks Unlimited magazine cooking columnist, to discuss a variety of unique waterfowl recipes. Leysath's feature from the July/Aug issue – International Flavors – offers some excellent opportunities to expand your culinary expertise. He dives into each of the six recipes and explains why he chose these specific recipes for this feature.www.ducks.org/DUPodcast

This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! This episode is a rebroadcast.See omnystudio.com/listener for privacy information.

I've received a lot of questions in my time as a chef, even now that I'm retired. In this episode, not only do I share my story of becoming a chef, but I answer a few of those burning questions. Join me as I bare all about the passion-fueled journey, from a wide-eyed novice to a skilled culinarian, and the simultaneous struggle with alcohol addiction that painted this journey with its own shades of struggle and triumph.As we traverse through the labyrinth of my kitchen experiences, I throw light on the vital ingredients that seasoned me into the chef I am today. You'll gain insights into the art of leadership in the fast-paced kitchen environment, the importance of humility and curiosity, and the invaluable lessons learned from my own f*ck ups. Whether you're an aspiring chef or a culinary enthusiast, you'll discover the intricate tapestry of trials and tribulations, intense passion, and relentless hard work that goes into the making of a chef.I also share the VITAL things that chefs look for in new cooks. So if you're looking to get a foothold in a fine kitchen, then you need to listen up!To find out more about working with me, go to the website to find out more about how life and creativity coaching can work for you.You can also find me on TikTok, Instagram, Facebook and Threads.Watch the episode on YouTube as well! You can drop me a comment or question at: paul@paulsilvacoaching.com

I chat with Justin Townsend from Harvesting Nature all about braising techniques and some of the sweet nectar braising creates...broths and stocks.    Cooking wild game  Cooking shanks Cooking Ribs *If you enjoyed today's episode please subscribe/follow now to not miss the next episode. I would also appreciate a 5 star review on apple podcasts. Thank you all for listening Wilderness Athlete Promo code: huntinghub Ridge Patrol: Clint10 Outdoor Call Radio App: https://www.theoutdoorcallradio.com/ Connect with Clint Whitley Instagram @westernhuntinghub Facebook @thewesternhuntinghubpodcast Email: clint.a.whitley@gmail.com This podcast is a part of the Waypoint TV Podcast Network. Waypoint is the ultimate outdoor network featuring streaming of full-length fishing and hunting television shows, short films and instructional content, a social media network, Podcast Network. Waypoint is available on Roku, Samsung Smart TV, Amazon Fire TV, Apple TV, Chromecast, Android TV, IoS devices, Android Devices and at www.waypointtv.com  all for FREE! Join the Waypoint Army by following them on Instagram at the following accounts @waypointtv @waypointfish @waypointhunt @waypointpodcasts Thank you to @ben.j.photo for the use of his elk photo for the podcast cover Learn more about your ad choices. Visit megaphone.fm/adchoices

Merriam-Webster's Word of the Day for May 9, 2023 is: unctuous • UNK-chuh-wus • adjective Unctuous is a formal word used to describe someone who speaks and behaves in a way that is meant to seem friendly and polite but that is unpleasant because it is obviously not sincere. It can also mean “fatty,” “oily,” and “smooth and greasy in texture or appearance.” // Politicians are often at their most unctuous during election years, full of empty promises made solely to win over certain voters. // Braising chicken thighs with their skins on creates a rich, unctuous sauce that can be spooned back over the finished dish. See the entry > Examples: “The fate of a sycophant is never a happy one. At first, you think that fawning over the boss is a good way to move forward. But when you are dealing with a narcissist … you can never be unctuous enough.” — Maureen Dowd, The New York Times, 18 June 2022 Did you know? Nowadays, unctuous usually has a negative connotation, but it originated as a term describing a positive act: that of healing. The word comes from the Latin verb unguere (“to anoint”), a root that also gave rise to the words unguent (“a soothing or healing salve”) and ointment. The oily nature of ointments may have led to the use of unctuous to describe things marked by an artificial gloss of sentimentality. An unctuous individual may mean well, but the person's insincere effusiveness can leave an unwelcome residue—much like that of some ointments.

On this episode of Machines, Magnetism & Mayhem, we sit down with veteran machine builder, Chris DeWitt, to discuss his techniques behind machine building and talk tattoos.

New York City most beloved bartender shares his 7th published cocktail prose piece and it is something to celebrate. Cheers To Today has 365 cocktail recipes because every day is a holiday…and Chris Vola sits down to dish all about it. Also, our resident guru of deliciousness David Leite of Leites Culinaria is dishing on Brilliant Braises. Braising make a culinary hero out of every cook and he has insightful inspiration. Plus I am sharing a Polenta tutorial and a totally addictive Peanut Butter Banana Oatmeal Cookie.

In this edition, Jenn and Alicia discuss why you shouldn't be afraid of braising, what foods you can shallow fry, and an important temperature range you should know.Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.Hosted by Jenn de la Vega and Alicia Book.Knife logo by pixel artist Rachelle ViolaLinksThe Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy FoodsSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge! This episode is a rebroadcast.See omnystudio.com/listener for privacy information.

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

One of the most maligned vegetables on the dinner table used to be one of it's brightest stars! Simon and Shawn wind through the stages of grief and discuss all things celery. Hey, it's not all gloom and doom!  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: Amazon Classics: https://www.amazon.ca/b?ie=UTF8&node=17278410011 Ethiopian Honey Wine: https://www.atlasobscura.com/foods/tej-ethiopian-honey-wine Braised Celery and Tomato: https://www.saveur.com/article/Recipes/Sedano-e-Pomodori-Brasati-Braised-Celery-and-Tomato/ Celery Leaf Gremolata: https://tanthillfarm.com/2015/03/22/leaf-celery-gremolata/ Some Things In Life are Inevitable - Leftover Celery Is One of Them: https://www.bonappetit.com/story/leftover-celery-recipes Formis Sur un Buche: https://en.wikipedia.org/wiki/Ants_on_a_log Dr. Brown's Cel-Ray Soda: https://www.seriouseats.com/dr-browns-cel-ray-celery-soda-history Brundo Spice Company: https://www.brundo.com/ The Comet Is Coming: https://www.thecometiscoming.co.uk/

What can the art of braising teach us about the spiritual life, esp. the virtue of patience? Listen to this short clip!

Today's recipe is The Best Way To Cook Frozen Bay 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 MasherHere'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,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

This week it's a COOKING show! Billy Ferguson returns to the program to talk about braising, air frying, The Danger Zone, carryover cooking, and more! Plus, games! We play I See What You Did There: Celeb Chefs Edition... and FMK! A watched podcast never boils, so look away and release me from my lobstery prison!You heard it from Billy... Eat less sugar and indulge in some tasty, savory BONE BROTH! Check out Roll For Blank STREETS OF MAGE!And if you like sci-fi, visit Spaceboy Books at readspaceboy.com! 

On this Episode of Huntavore, Nick spontaneously calls up Emrah O of Bowhunting Soul Podcast to chat about trad bows, chasing turkeys, and how to get as much usage out of your harvested bird.  Nick has strung up his long bow after a good long while and wanted to get some tuning tips.  Trying to not blow our brains with information, Emrah gives some places to start, like brace height, and getting a correct spined arrow.  Nick wanted to move into turkey dishes that utilizes underused cuts of the bird, and how plucking your whole bird can help.  Emrah adds even more ideas outside of just meat, but using parts in your equipment to chase the next bird.  If you want to get the most of your turkey this year, than tune into this episode of HuntavoreEmrah Oruc is the host and creator of Bowhunting Soul.  A podcast and youtube channel dedicated to the soul of archery, using traditional equipment.  So starting out this episode, Nick quickly jumps into talking about traditional archery.  Running an archery unit for his 3rd and 4th graders using compound bows, kids have had their first bite of the archery bug, slinging some arrows.  As a bit of a show and tell, Nick strung up his long bow and sent a few shots down range.  Emrah reminds everyone that with traditional equipment, as you get more basic, you begin inputting more and more of the archer behind the bow.  Not to say that its all trial and error, but my zero'd in setup could be way off for Emrah.  Nick transitioned into talking turkey.  With Wild Turkey seasons opening up soon, hunters are eagerly awaiting the next species to chase.  Emrah explains his reasoning for going mobile and using a ghillie suit instead of a popup blind.  Going light and fast does increase your chances of getting spotted.  Emrah explains that he has gone 0/3 on birds, but with each attempt he got closer and closer to putting the pieces together. Nick is making a bold prediction that Emrah connects on a bird this year.Now onto using your harvested bird.  Emrah talks about actually making fletchings for arrows from the flight feathers, and creating a bone call for your slate from the wing bones.  Even if you don't have a plan yet for your bird, Nick does talk about upping your ROI by plucking your bird instead of skinning.  The skin can better protect the flesh in the freezer, and what little fat the bird has is under the skin, a natural flavor and moisture improvement.  Braising and stewing wings and salvaged necks create amazing stock.  Nick took the opportunity to make french onion soup from wings and necks.  Overall easily done without much effort.  For the drums and thighs, Nick also used his sous vide wand in great application.  Adding ⅛ cup of oil or butter, some herbs, salt and pepper and a thigh to a bag and letting it cook at 155F for 36 hours (yes, 36 hours) delivers an amazing tender meat, with all the beautiful turkey flavor, without the dryness folks experience.  A quick broil in the oven to brown the skin and serve either whole or shredded.  That's another way to capture the beautiful dark meat from your bird.MEAT!Instagram: @madewithmeatWebsite: https://bit.ly/3ddYG8HCoupon Code: huntavore10   

On this Episode of Huntavore, Nick spontaneously calls up Emrah O of Bowhunting Soul Podcast to chat about trad bows, chasing turkeys, and how to get as much usage out of your harvested bird.  Nick has strung up his long bow after a good long while and wanted to get some tuning tips.  Trying to not blow our brains with information, Emrah gives some places to start, like brace height, and getting a correct spined arrow.  Nick wanted to move into turkey dishes that utilizes underused cuts of the bird, and how plucking your whole bird can help.  Emrah adds even more ideas outside of just meat, but using parts in your equipment to chase the next bird.  If you want to get the most of your turkey this year, than tune into this episode of HuntavoreEmrah Oruc is the host and creator of Bowhunting Soul.  A podcast and youtube channel dedicated to the soul of archery, using traditional equipment.  So starting out this episode, Nick quickly jumps into talking about traditional archery.  Running an archery unit for his 3rd and 4th graders using compound bows, kids have had their first bite of the archery bug, slinging some arrows.  As a bit of a show and tell, Nick strung up his long bow and sent a few shots down range.  Emrah reminds everyone that with traditional equipment, as you get more basic, you begin inputting more and more of the archer behind the bow.  Not to say that its all trial and error, but my zero'd in setup could be way off for Emrah.  Nick transitioned into talking turkey.  With Wild Turkey seasons opening up soon, hunters are eagerly awaiting the next species to chase.  Emrah explains his reasoning for going mobile and using a ghillie suit instead of a popup blind.  Going light and fast does increase your chances of getting spotted.  Emrah explains that he has gone 0/3 on birds, but with each attempt he got closer and closer to putting the pieces together. Nick is making a bold prediction that Emrah connects on a bird this year.Now onto using your harvested bird.  Emrah talks about actually making fletchings for arrows from the flight feathers, and creating a bone call for your slate from the wing bones.  Even if you don't have a plan yet for your bird, Nick does talk about upping your ROI by plucking your bird instead of skinning.  The skin can better protect the flesh in the freezer, and what little fat the bird has is under the skin, a natural flavor and moisture improvement.  Braising and stewing wings and salvaged necks create amazing stock.  Nick took the opportunity to make french onion soup from wings and necks.  Overall easily done without much effort.  For the drums and thighs, Nick also used his sous vide wand in great application.  Adding ⅛ cup of oil or butter, some herbs, salt and pepper and a thigh to a bag and letting it cook at 155F for 36 hours (yes, 36 hours) delivers an amazing tender meat, with all the beautiful turkey flavor, without the dryness folks experience.  A quick broil in the oven to brown the skin and serve either whole or shredded.  That's another way to capture the beautiful dark meat from your bird.MEAT!Instagram: @madewithmeatWebsite: https://bit.ly/3ddYG8HCoupon Code: huntavore10   

Peak Season – Ruby Red Grapefruit // Tasting panel - Taco Seasonings // Knife care for good a mince // Braising rabbit for succulent success // The artisanal pantry products of Boujarada of Villa Jerada // Lastly, we play Rub with Love Trivia Challenge!! See omnystudio.com/listener for privacy information.

Moist, warm, flaky, easy-to-shred beef is on the docket today, as the team is back to talk all things braising. Hear why end cuts, especially from the chuck, are not only perfect for braising, but why the end product is actually BETTER than using the same application on a more high-profile cut of beef (hint: it has to do with collagen). Also, Chef Tony shares his tips and tricks to kick off that traditional braise as we head into the deep freeze across the country.

This week offers a step-by-step guide to braising. Tony and Chef Cindy talk about selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!  See omnystudio.com/listener for privacy information.

Now we are getting excited

Chef Jeff Tila expands Lindsey's culinary horizons + Anaheim's way to bruise up VGK + 4ofaKind: Game Show edition w/ Brad Henderson of Nova Home Loans See omnystudio.com/listener for privacy information.

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).

It is believed that the cooking technique of braising has been used for more than 300,000 years, proving the age old adage "if it ain't broke, don't fix it". Join us as we discuss the braising technique. Now, go forth and braise! We want to hear from you! Email us at YomasCookingCast@gmail.com with your questions, suggestions or comments! Check us out on www.YomasCookingCast.com Music: Yung Kartz - Too Grimy

As the temperature drops, our thoughts turn to a list warm cozy foods. First thought on the list? Braised dishes. Tony and Chef Cindy go over some braising basics and take your calls and emails on how to braise better. Then we get a vineyard update from Sean Castorani of Model Farm Wines in the Petaluma Gap in Sonoma County, CA.

Part 2 our Juneteenth celebration! Let’s get into our braised BBQ Beef Ribs Now Braising is a technique I'm using for the ribs and it's basically frying (meat in this case) lightly and then stewing it slowly in a closed container, the container being my dutch oven. Braising meat is a fantastic technique especially if you do not have time to marinate your meat overnight or if you are using a cheaper cut of meat, which most of the time tends to be tougher and is honestly the only type of meat that can stand up to braising. These tougher cuts have collagen that breaks down, making them both tender, moist, and extremely flavourful. Some meats, though, such as sausages, are equally as happy being braised as they are quickly grilled over a flame because they have enough fat in them. For this recipe you will need the following ingredients: 2.5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces Kosher salt and freshly ground black pepper 3 tablespoons Olive oil 2 Large onions, chopped 3 celery stalks, chopped 6 cloves of minced garlic 3 tablespoons all-purpose flour 2 cups low-salt beef stock 1 cup of sweet baby rays BBQ https://www.rockthevote.org/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This is Braised & Confused, episode one, and we're starting where it all started: Braising. A technique that Bon Appetit calls "a well-kept secret ... that makes heroes out of weekend cooks," braising has a history that's intertwined with industrialization and the working family. Plus, in our first Food Scraps segment, I teach myself the difference between regular lemons and Meyer lemons. Eureka! Send me your food scraps! There are the fun food and drink tidbits that aren’t big enough to talk about for 10 minutes. Submit via this form. TY to Zach Edelson, Casey Trela and Rheanna Bellomo for brainstorming, pitching in and getting excited about this project with me. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

It's his father's 81st Birthday, and Toppie decides to go all-out and make a KILLER pot roast! Mentioned on today's podcast:  Join DJ Starsage and Toppie this Friday, May 1st at 9:00 PM (EASTERN) for a live-streaming episode of Matinee Minutiae as they discuss the trivia behind 1972's "What's Up Doc," directed by Peter Bogdanovich and starring Barbra Streisand, Ryan O'Neal, and Madeline Kahn. Write to Toppie at Smellcast@aol.com. Leave a comment on theSmellcast.com  Follow him on Twitter. Friend Toppie on Facebook by emailing him YOUR FB name and link, then Toppie will find YOU and friend you! Please to subscribe! It's free! Go to iTunes Preview. Rss feed: http://feeds.feedburner.com/TheSmellcast Don't forget to keep your ears peeled and your recording device handy to capture a new "Stick It Out Your Back Door" submission for Toppie!

In this episode, Part 2 of a two part series, Brandon and Lauren continue explaining how they worked through a whole side of beef, removing chunks of meat as needed over a three month period of time; without freezing any of it. Brandon will convince you that the best way to eat beef is — VERY aged, and offers suggestions on how to entice your family to eat it (despite its colorful mold).  Finally, Brandon and Lauren share their three time-tested, and proven, pillars of beef cookery; and their preparation techniques for each cut of beef. 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: “60daytrial” New content available on: beef mold, SlaughterDay Fry, fenalår 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 2 Show Notes: Ribs, 1:20 T-bones, Sirloin, Neck Sirloin (ground), 10:40 Emulsified sausage, 10:47 How to make, 15:09 T-bone steaks, rib roasts, tenderloin, filet mignon, top round, 27:02 Hamburgers from beef top round and smoked pork jowl, 30:37 Three pillars for beef, 36:35 1) Do age it! 2) Don't trim Bouillonnaising, 38:32 3) Pork fat is essential! Braising methods and variations, 45:39 Links for Episode 52: Dante's Inferno:  https://en.wikipedia.org/wiki/Inferno_(Dante)

In these episodes, Brandon and Lauren explain why they finally broke down and bought a side of beef for their family; why Brandon decided not to freeze any of it; and how they worked through the side of beef removing chunks of meat, as needed over a three month period of time.  Brandon will convince you that the best way to eat beef is -- VERY aged, and offers suggestions on how to entice your family to eat it, despite the colorful mold.  Finally, Brandon and Lauren reveal their three time-tested and proven pillars of beef cookery, and the cooking techniques they recommend in preparing each cut of beef. 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: "60daytrial" New content available on: beef mold, SlaughterDay Fry, fenalår 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: Why we broke down and purchased a side of beef, 9:48 Our decision not to freeze any of the beef, 19:01 The way to eat beef is ... very aged, 22:02 Mold on aged beef, 33:12 How to get your family to eat dry-aged beef with mold, 43:45 How we broke down and cooked our side of beef, piece-by-piece, 49:44 Skirt steak and flank, 49:44 Foreshank, 51:52 Braising (plate, brisket, flank), 53:58        Continued in Part 2.....   Links for Episode 51: There are no links for Episode 51.  

Dark squirrel suffers from physical hotness as we discuss braising the meat...   Don't forget to check out the squirrel's Facebook page at www.facebook.com/thesquirreltangent where you can find the pictures and articles we talk about in the episode .   If you really love us like we hope you do, check out our pattern and maybe throw us a couple bucks to help make the show better for you at www.patreon.com/thesquirreltangent   If you want to reach us complain about someone in your life (we just might help make that complaint public) or just show some love, email us at thesquirreltangent@gmail.com

Email Us: whatscooking@harvestingnature.com Special Guests Kory Slye – Harvesting Nature Managing Editor Show Notes Florida Dove Hunting Exposing Kids to Hunting and Eating Game Kory’s Organization of the Hartstown Veteran Pheasant Huntwith Freedom Hunters How the Hunt Started Sponsors and Community Support Last Year Recap How to Help Veteran’s Outdoor Groups Dove Jalapeno Poppers Braising vs Roasting Braising Tips, Tricks, and Techniques Roasting Roasted Duck Pheasant Pho Hungarian Partridge Parsnip Skin Burns Quail and Cornbread Dressing Recipes Click the link to get the recipe Smoked Whole Venison Backstrap Pheasant Pho Dijon Roasted Hungarian Partridge Roasted Quail with Sage and Squash Cornbread Dressing Special Links: Hartstown Veteran Pheasant Hunt Freedom Hunters Kory’s email: kory@freedomhunters.org About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. --- Send in a voice message: https://anchor.fm/harvestingnature/message

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!!

Nose to tail beef is an important topic for those supporting local, sustainable, regenerative agriculture. I get lots of questions on it. Buying a large quantity of beef can be a daunting prospect. Sure, you know it’s going to help your local farmer. And you know your local farmer is working hard for you, the animals and the environment. But what do you do with all that meat? What are the different cuts and what makes them different? How does a side of beef get broken down? What should you expect? Nose to tail beef is what this episode is all about. Let me take a minute and say welcome to new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Nose to Tail Beef Moroccan Seasoned Meatballs Homestead Life Updates Creamery You will not believe how quickly that roof is going up. After months and months and months of concrete blocks, in just a few weeks, Scott has those blocks nearly covered with a roof. He tells me once the decking is complete—within the week, he will be starting on the other roof over the barn and milking parlor. That needs to be completed to the same point before putting on the metal roofing. I love going out there and strolling around in the rooms, imagining when it will be complete. Animals Winter is coming upon us and it is cold today and will be even colder in the coming days. The animals are all healthy and ready for it. Thick winter coats cover all of them. Thunder had a cut on his cheek that he got from who knows where. It is healing nicely, though it looked quite scary when I first saw it. Blood was running down the side of his head and there was this huge puckered gash in his jaw. But again, he is healing just fine. The girls are grazing calmly each day and growing their calves. The first expected birthing of a calf will be Claire on the 31st of March and Buttercup right behind her about three days later. The donkeys, sheep and goats are also grazing along. I was outside yesterday taking a tour of the creamery and saw that one of the goat does was in the pasture adjacent to everyone else. She will find her way back to the rest of the herd whenever she feels the urge. Goats are just gonna be goats. Still no quail eggs. They don’t eat much so I guess it’s okay. I can’t wait until spring and I start hatching out eggs again. The quail are just fun. The boys are all still peacefully grazing out front. There are five of them that will eventually make their way to freezer camp. And that brings me to today’s topic. Nose to Tail Beef Nose to tail beef is an important topic to understand when purchasing from your local farmer. Often beef is offered to you in quantities such as quarters and halves. Perhaps you will even purchase a whole beef and share the costs with family and friends. I’ll get to the various cuts often offered in one of these large purchases, including the organ and variety meats. I want to start with a brief history of beef in North America, some basic terminology, muscle composition, the structure of meat, aging, and inspection and grading. I’ll end with the various cuts available in beef and which part of the animal from which it is cut. This may be a long podcast. And I think the information will be invaluable to you as you develop a relationship with your local farmer. History of Beef in North America People have been raising domesticated cattle for some 3,000 years. Christopher Columbus introduced domesticated cattle to the Americas in 1493, and soon after, cattle arrived in present-day Florida and Texas with the Spanish. Cattle have always had many uses: they carry heavy loads and pull carts and plows; supply milk, cheese, and butter; and provide a source for clothing, shelter, and food. Today, Americans prefer beef to all other meats. As I noted, domesticated cattle first arrived in the Americas in 1493. By 1500 European cookbooks began to specify cuts of beef and other meats. During the period of the mid-1800s through 1900 cattle ranching in the United States reached its peak. In 1906 the meat inspection act was passed by Congress. Finally, beef surpassed pork as the most popular meat in 1950. Terminology Cattle is a general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use as draft animals. Further delineation of cattle is characterized by sex and age. Calves are young cattle of either sex. A male calf is known as a bull calf, and a female Is called a heifer calf. Bulls are mature, un-castrated male cattle used for breeding. Steers are male cattle that have been castrated before reaching sexual maturity, making them more docile and easier to maintain on a ranch or in a feedlot. Most beef that Americans eat comes from steers. Staggs are male cattle that have undergone castration after they have matured. Heifer calves grow into heifers and eventually become cows. Cows are mature female cattle, and are usually used as a source of milk. They have to have given birth at least once to earn the title of cow. Nutritional Make Up Beef, like other meats, is animal muscle containing various nutrients that form part of a healthful diet. Muscle Composition The three main components of muscle are water, protein, and fat. These nutrients appear in the following proportions in most meats: 75% water 20% protein 5% fat Muscle also contains vitamins, minerals, and very small, trace amounts of carbohydrates. Although most meats are about three-quarters water, the actual amount of water in meats varies depending on shrinkage. Shrinkage, or moisture loss, is the result of oxidation, which occurs during storage or aging or as a result of high temperatures and long cooking times. Oxidation causes meat to lose both water and weight. Protein is an essential nutrient that promotes growth, builds tissue, regulates body functions, and serves as an alternative to fats and carbohydrates as a source of energy. Most solid matter in meat is protein. When heat is applied to meat, the protein coagulates, or becomes firm. The degree of coagulation is one gauge for doneness. High heat can cause protein to lose moisture and become too firm, making the meat tough. Fat surrounds the muscle tissue as a fat and lies within it (marbling). The fat may be left on a piece of meat during cooking to keep the meat moist, but barding or larding are acceptable alternative methods for retaining juice if there is no fat. Marbling also contributes to the juiciness of meat and makes it more tender and flavorful. Regarding vitamins and minerals, meat is an important source of vitamins A and K as well as several B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), B6, and B12. Meat also adds minerals such as iron and phosphorus to the diet. Although carbohydrates are present only in very small amounts, they contribute to the appearance and flavor of meat that is prepared with a dry technique such as roasting, sautéing, or broiling. Structure of Meat Meat products consist of bones, muscle fibers, and connective tissue. Bones: bone color is an indication of an animals age. The redder the bone, the younger the animal. Older animals have white bones. Becoming familiar with the bone structure of an animal helps when learning the different cuts of meat and how to debone them. Muscle fibers: muscle fibers, or cells bundled together, make up the meat. The thickness of the fibers determines the texture or grain of the meat. Thick, tough fibers bound in large bundles make up coarsely textured meats, such as bottom round or brisket. Thinner, tender fibers in small bundles form finely grained meat, such as tenderloin. Connective tissue: connective tissue is a web of proteins that perform several functions. It covers individual muscle fibers, bundles them together, and attaches them to bones. Connective tissue helps determine the texture of meat and is tough in general. Some meats are higher in connective tissue than others. Frequently used muscles such as those in the leg or shoulder have more connective tissue and thus are tougher than those in the back (or loin). Meat from older animals is also tougher because as an animal ages, the connective tissue becomes more resistant to breaking down. Elastin and collagen—the two kinds of connective tissue—differ in their ability to break down during the cooking process. Elastin is a hard, yellow connective tissue prevalent in older animals because it will not break down during cooking, elastin must be cut away from the meat or physically tenderized to reduce its effects. By contrast, collagen, the soft, white connective tissue, really breaks down into water and gelatin with slow, moist cooking. Collagen also responds well to tenderizing. Aging Aging is the process by which naturally occurring enzymes (lactic acid) tenderize meat. After slaughter, chemical changes in the flesh of an animal cause rigor mortis, or a stiffening of the muscles. As rigor mortis disappears, the meat softens, or ripens, as a result of enzymatic action. This process takes up to several days for beef and must occur in a controlled, refrigerated environment so that the meat does not spoil. The result is flavorful, tender meat. There are three methods of aging meat under refrigeration. Today I will discuss dry aging as this is the method used by small, independent meatpackers. Dry aging involves hanging large, unpackaged cuts of meat in a controlled environment for two to six weeks. Temperature, humidity, and air flow must be carefully monitored to prevent spoilage. Two weeks is most common. Small, local meat processing facilities are limited by space and energy cost controls. Although costly, dry aging produces extremely flavorful meat with a highly desirable texture. However, shrinkage is a major drawback of this method, with some cuts of meat losing as much as 20% of their weight through loss of moisture. Meat aged by this method also can develop mold, which requires trimming—a further reduction in weight. Inspection and Grading Inspection and grading systems help producers, distributors, and consumers like you evaluate meat. Inspection—The Meat Inspection Act, passed in 1906, mandates the examination of all meat transported across state lines. This federal law guarantees that meat is wholesome and fit for consumption and that the animal for which it originated was not diseased; however, inspection is not a mark of quality. USDA/FSIS—The Food Safety and Inspection Service (FSIS), a public health agency within the United States department of agriculture (USDA), is responsible for conducting inspections. The FSIS checks meat to make sure that it is clean, safe, and properly packaged and labeled. Meat that satisfies inspection standards carries a USDA inspection stamp. Grading—unlike inspection, grading is completely voluntary. Grading measures meat quality, allowing a comparison of meat quality grading indicates tenderness, juiciness, and flavor of the meat. The USDA has eight quality grades that apply to beef. Prime is the highest quality, most expensive, with abundant marbling because of the young age of animals and feed practices. It is extremely juicy and flavorful. Choice is high-quality, very juicy and tender, in abundant supply, widely available to the public. The select grade is acceptable quality. It is a good buy, generally lean with little marbling, and less juicy and tender. Standard grade is lower quality. It is economical and lacking in marbling. Commercial grade is low quality. It is produced from older animals is economical and lacking tenderness. Utility, cutter, and canner are the lowest quality. This grade of meat is used primarily by canners and processors. Kobe Beef Up to now I have been speaking only of US beef grades. Now I will touch upon one other. Kobe Beef. Cattle raised in Kobe, Japan, are the source of a special grade of beef that is rich in flavor, has abundant marbling, and is extraordinarily tender. Kobe beef comes from the Wagyu breed of cattle and meets rigorous production standards. Wagyu cattle are famous for the extensive marbling of their meat, but this quality characteristic is not entirely the result of genetics. The daily routine and special diet of cattle raised for Kobe beef are quite unusual. The Wagyu cattle receive energizing massages with sake, the Japanese alcoholic rice beverage, and indulge in huge quantities of beer, making Kobe beef legendary and expensive. By USDA standards Kobe beef would receive the highest yield and quality grades. It’s marbling and rareness in the marketplace actually put it well above the prime grade. Once raised only in Kobe, Wagyu cattle now roam ranches in the United States and Australia, where land and feed are cheaper. Fabrication of the prized beef, however, takes place in Kobe, which earns it the name Kobe beef. Primal, Subprimal, and Fabricated Cuts Beef and other meats are available for purchase in various forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts. The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. It is typical to split a beef carcass into halves and then to cut each half into a front portion or forequarter and a rear portion or hind quarter. A side or a quarter of beef represents a partial carcass. There are two front quarters, right and left. The front quarter starts at the neck and ends where the ribs end, about halfway down the back of the carcass. The rear quarters pick up from there. Again, there are two, right side of spine and left side of spine. A primal cut is a large, primary piece of meat, sometimes called a wholesale cut. A subprimal cut is a basic cut made from a primal cut. A fabricated cut is the smaller portion taken from a subprimal cut, such as a roast, steak, and ground meat. Beef Carcass Forequarter Now think of the front quarter divided into four smaller pieces. From shoulder to mid back, there are four primal cuts that make up a forequarter of beef: Chuck (shoulder of the animal), primal rib (main rib section), brisket (breast and foreleg or shank), and short plate (directly below the ribs). Those four primal cuts are broken down into subprimals and finally a fabricated cut. Chuck The chuck comes from the animal’s shoulder. It includes part of the backbone and the first five rib bones as well as portions of arm bones and blade bones. The chuck makes up nearly 30% of the weight of the beef carcass. A fairly large portion of the chuck is connective tissue, which accounts for the toughness of this meat. However, chuck has a great deal of flavor when properly prepared. A moist technique or combination method such as stewing or braising is appropriate for this cut. The primal chuck yields various fabricated cuts: shoulder roast, chuck roast, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck. Primal Rib This primal cut comprises about 10% of the carcass weight. It includes ribs six through 12 and some of the backbone. As it is not well exercised muscle, it is tender, owing its rich flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as roasting, broiling, and grilling. Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, boneless ribeye, short ribs, and ribeye steaks. Rib roast, better known as prime rib, is an extremely popular meat dish. The word “prime,” however, does not represent a USDA grade; rather, it indicates that the rib roast makes up most of the primal cut. Brisket Located below the chuck, the brisket constitutes a single primal cut. This cut consists of the breast (brisket) of the animal, including the rib bones and Cartledge, and the breastbone. A combination technique such as braising is an excellent choice for beef brisket, which is very tough. Curing, another method of preparation for brisket, is the method used to produce corned beef. Fabricated cuts from this primal cut include boneless brisket and ground meat. Short Plate Short plate is the cut below the primal rib on a side of beef. It contains rib bones and Cartledge and the tip of the breastbone. Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs. Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount of connective tissue. Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas. Foreshank The foreshank is considered a byproduct of the beef forequarter and may be attached to the chuck when purchased. The rich flavor of the four shank and its abundant collagen, which turns to gelatin with moist heat, make it a choice ingredient in stocks and soups. Fabricated cuts include stew meat and ground beef. Beef Hindquarter A beef hindquarter also yields four primal cuts: short loin, sirloin, round, and flank. The short loin, sirloin, and round are the rest of the spine divided roughly into thirds. The fourth portion, the flank is directly below the short loin and sirloin. The round primal cut is very large as it is essentially the hind leg. Short Loin The short loin is the first primal cut of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the backbone the yield of this primal cut is substantial and represents the most palatable and popular, as well as the most expensive, cuts of beef. Among these is the tenderloin, the most tender piece of beef. Fabricated cuts from the short loin include T-bone steaks, NY strip steaks, and tenderloin. These cuts are best cooked using dried methods. Broiling, roasting, and grilling. Sirloin Located next to the short loin, the sirloin contains a portion of both the backbone and the hip bone. The subprimal and fabricated cuts taken from the sirloin have good flavor and are quite tender, though not as tender as the short loin cuts. Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks. The dry techniques of broiling, roasting, and grilling are best for these cuts. Round The round is the hind leg of the animal, including the round, shank, and tail bones. It is an extremely large cut, constituting approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields various subprimal and fabricated cuts, including top round, bottom round (eye of round and heel of round), knuckle, and shank. Dry cooking such as roasting is appropriate for top round, which is relatively tender. The top or bottom round benefits from combination cooking such as stewing or braising. Lots of ground beef from this area as well. Flank Beneath the loin and behind the short plate (forequarter) is the flank. The flank contains a good amount of fat and connective tissue, which makes it tough. Flank yields flank steak. Moist cooking techniques are best for flank cuts. One final note. When choosing to purchase a quarter, half, or whole beef, in addition to these cuts somewhere between 35% and 50% of the packaged fabricated cuts will be ground beef. Variety Meats Variety meats include internal organs, glands, and other meats that are removed during the processing of the carcass. Traditionally viewed as ethnic food items, variety meats have found their way onto American menus in limited quantities. High in protein, vitamins, and iron, variety meats are features of soups, stews, and other dishes. All the beef variety meats except kidney are muscle tissue. These meats are tough in general and require long, moist cooking to become tender. Kidneys are the only glance from beef served with much frequency. Heart Tough but lean, the heart lends itself to braising or stewing. Ground heart can be added to meatloaves or to casseroles calling for chopped meat. Be sure to remove veins and fibers before cooking. Liver Beef liver is dark in color and has a strong flavor. It should be broiled, braised, or panfried. It is often served with onions and is added to pies and puddings. Tongue The customary method for cooking tongue is simmering. After cooking, remove the skin and gristle. Cooked and chilled beef tongue is a favorite sliced meat for sandwiches. Smoking and curing are other methods of preparation before cooking. Oxtail Before cooking, oxtails need to be cut into sections at the joints. Oxtails are rich in gelatin and also contain tasty meat, both of which augment the texture and flavor of soups and stews. Kidney Beef kidney is somewhat tough and has a relatively strong flavor. Braising helps tenderize this variety meat, which is a key ingredient in steak and kidney pie. I’m currently working on a cookbook that will have at least one recipe for every cut of meat I’ve described in this podcast. One of the challenges when purchasing a quarter, half, or whole beef is what to do with all of those cuts of meat and variety meats. I hope to fill in that gap for you with my whole beef cookbook. You can be confident in being able to use all of the great grass-fed meat in which you invested. At the last farmers market, I brought Moroccan seasoned meatballs to give customers an opportunity to taste the quality of our lamb. Today’s recipe is in response to a direct request from several of my customers who read my newsletter and love the recipes. Moroccan Seasoned Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes What You Need Meatballs 1 lb ground lamb 1 egg, slightly beaten 1 clove garlic, very finely chopped 2 tablespoons bread crumbs 1 ½ tablespoons fresh mint leaves, finely chopped 1 tablespoon fresh parsley, finely chopped ½ teaspoon ground cinnamon ½ teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons cooking oil Sauce 2 tablespoons cooking oil ½ cup onion, chopped 3 cloves garlic, very finely chopped 2 cups diced tomatoes, undrained ½ to 1 teaspoon cinnamon ½ to 1 teaspoon ground coriander Salt and pepper to taste What To Do Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove. To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer. Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired. Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes. Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice. Enjoy!!! Final Thoughts That’s it for this podcast. The farmstead keeps on keeping on. The creamery gets closer and closer to completion with every passing day. The animals continue to thrive and enjoy their pasture-based existence. I hope you enjoyed the ins and outs of beef and you better understand the nose to tail beef option. It is the lifeblood of many local farmers. They invest a great deal of time and energy into a beef product you can trust. Look for my new Whole Beef Cookbook in the coming weeks. And do give the meatballs a try. I know, I know it’s lamb, not beef. But they are excellent just the same. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Moroccan Seasoned Meatballs To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

This week John takes you through the the cooking technique of braising. From the way it's done, to the dishes that make it one of the most easy ways to make great food, learn about this wonderful cooking method. Thanks for listening!!!

Summary: Max Mentzer found a way to balance his hormones easily, lose weight and maintain it, all while managing his Type 1 Diabetes. His lifestyle change helped him gain incredible amounts of focus and energy and is now helping others do the same. In this New Year's episode Shawna and “Keto Chef Max” dive into actionable tips on how you can “go Keto on a budget,” “make time to cook for yourself,” and provide some Keto hacks!  What We Learn:  01:12 "Born with Type 1 Diabetes" learning how to manage 04:11 What culinary school taught Max about nutritious cooking 06:00 Signs of diabetes in babies 10:36 The difference between Type 1 and Type 2 diabetes 11:49 “My food is geared toward the lifestyle I want to live” - Keto Chef Max 11:58 “Keto not only works for managing my diabetes, but it also helps me live the lifestyle I want to live.” 12:59 Keto cooking hacks: The hardest thing about keto is COOKING!  14:05 Staple Fats in the Keto Diet  Avocado Eggs   Bacon 14:13 Keto isn't cheap: How to meal prep Max says “find the cheapest piece of meat you can possibly make, then it can either be braised, roasted or smoked.” 14:59 On why farmers markets are budget-friendly 17:17 Keto Cereal Recipe Erythritol, Almond Flour, and…  22:39 “Keto and fasting for women is a lot harder” 22:43 Shawna shares how ketosis made her hair fall out 25:07 “For a Type 1 diabetic, it's kind of scary to think about it, but the fact that my levels are so good, my A1C is phenomenal, all this other stuff that has to do with diabetes, just being on this diet improved my life drastically! - What Max would tell his younger self.  26:26 “Kale

Different types of meats require different types of cooking techniques. Jessie and Eric discuss what types of proteins are best-suited for braising, what typical steps are involved, and how to create a full-flavored braising liquid.

On today's show Dave and Nastassia answer listener questions about freezing enzymes for garum, how to appropriately salt sauces, and various methods of softening fish bones. Also, Dave tells a heart-warming tale about Motorhead. Have a question for Cooking Issues? Call it in to 718.497.2128 or ask in the chatroom. Cooking Issues is powered by Simplecast.

One of the most useful cooking techniques there is, braising can be used for a lot of things. This is everything I know about braising. --- Send in a voice message: https://anchor.fm/foodinfive/message

House talks with Ringer staff writer and baking aficionado Alison Herman about her piece 'How NYT Cooking Became the Best Comment Section on the Internet' as well as some of the things she's making in her own kitchen (2:40). Then, Bon Appetit editor in chief Adam Rapoport joins to give out some Valentine's Day tips for folks who want to stay in, including some incredible pork-shoulder recipes, a delectable celery salad, and more (20:30).

This week offers a step-by-step guide to selecting product, using the right amount of care, and choosing the right wine. Plus, an interesting Chef's Challenge!

Now & AgainGo-To Recipes, Inspired Menus + Endless Ideas for Reinventing LeftoversBy Julia TurshenPhotographs by David Loftus Intro: Welcome to the Cookery By the Book podcast, with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Julia Turshen: My name is Julia Turshen, and by latest cookbook is called Now & Again: Go To Recipes, Inspired Menus, and Endless Ideas for Reinventing Leftovers.Suzy Chase: The last time we chatted on my podcast we were talking about Feed the Resistance. With your latest cookbook, Now & Again, I noticed some themes from Feed the Resistance also in this cookbook. What are the three goals you had in mind while writing Now & Again?Julia Turshen: When I sat down to write Now & Again I had three goals in mind. The first was to dismantle the idea that making a full meal, cooking an entire menu, had to be both difficult and expensive. My second goal was to really show that leftovers are great, and that they're an invitation to fun and inventive cooking. The final goal was just to make sure you had all the tools you need. Both the inspiration and the information to bring people into your home and around your table, because to me that's the best part of home cooking. Suzy Chase: You have such diversity in this cookbook, from a Sunday morning Bangladeshi breakfast, to a steakhouse dinner for vegetarians, to tortilla soup for a chilly spring evening. Now you gathered 150 recipes to develop 20 menus. How did these recipes make the cut?Julia Turshen: That's a great question. You know, I think they made the cut so to speak if each menu felt really kind of perfectly composed. I started the book by writing down the menus and the ideas of the menu before I wrote down each and every recipe. The steakhouse dinner for vegetarians, which is one of my favorite menus. It always makes me laugh whenever I say it. I had that idea for a menu and I had one or two of the recipes in mind. But the rest kind of filled themselves in so to speak. I started kind of with, I guess you'd say kind of the framework. The menu or the meal, and then I kind of filled in the blanks.Suzy Chase: Let's say it's a random Monday and you're thinking about cooking dinner. You tend to cook a few things, not just one. Walk me through your process. Do you get inspiration from what's already in your fridge and pantry? Do you wander around the grocery store? Do you ask Grace what she wants? How do you do it?Julia Turshen: Yeah, sort of all of the above. It's never always the same formula, which is part of what I love so much about cooking at home. The inspiration can feel different everyday and the needs can feel different. But I guess at the end of the day, we have to eat dinner, and we're lucky to be able to. I kind of start from, yeah, usually what's there. What's the one thing in the fridge that needs to be used up? Is that something leftover? Is that an ingredient I haven't gotten to? I really, I hate throwing things out, which was a big part of where this book came from. Usually it is starting there. What's the one thing that needs to be used up? Then I sort of plan around it. Just as I said, I don't usually just make one thing. I'm a big fan of making a meal that has all sorts of things that compliment each other, and that does not need to be complicated or time consuming or expensive. It can be as simple as a bag of potato chips and an apple to go with my sandwich at lunch. It can be a green salad next to the roast chicken I make. Whatever it might be, I like just sort of rounding out the meal and not having just one single dish. Suzy Chase: Have you always been intrigued by the idea of connection with dishes on the table and the people around it? Or did this kind of surface while you were conceiving Feed the Resistance? Julia Turshen: I would say I've always been interested in that sense of connection, before I even had the words to describe that. I talk about in the book that my favorite way to sort of pass the time when I was bored in class when I was in school, you know, as I think we've all been before. My favorite way to pass that time was to write menus, like in the margins of my notebooks. Just to imagine meals. That sense of connection between dishes. I would also think about who I would want to invite. Whether those were friends of mine in school, or I have notebooks from high school where I wrote kind of fantasies of meals. You know, fantasized about the types of friends I might have one day. That's always definitely been part of what has always drawn be to the kitchen and to cooking, is imagining the connection between both the dishes on the table and then the people around the table. But I would say that real sense of community definitely crystallized for me when I wrote Feed the Resistance. Not really me writing it, but more me collecting all the people who wrote for it. Bringing together all those recipes and essays and really being in community with all the contributors. Then seeing that sense of community just expand almost exponentially when I got to promote the book and go around on tour and meet people, and just talk about the power of food to bring us all together. I would say it threads through my whole life, but I think it's really felt more important to me than ever in the last few years.Suzy Chase: As a home cook it's such a relief that you wrote Now & Again in plain English. There are no rules here. We can make a full menu, or we can mix and match from various menus in the cookbook. Talk a little bit about that. Julia Turshen: Sure, yeah. The book is, it's broken down into seasons. Each season has a bunch of menus and each menu has all the recipes to make those menus. I wanted all the recipes to be both appealing, but also really easy to make, so that if you wanted to make each and every recipe and make that whole menu, that would be totally doable. You wouldn't strain yourself in doing that. But I also feel very much that one of the best things about cooking at home is having freedom and agency to do whatever you want. If you want to pick one dish from one menu and mix it with another, or if you want to change some ingredients in a recipe, whatever you want to do is fine with me. My goal is just to hopefully help encourage you to be excited to be in your kitchen and invite people over. I feel so strongly that any cookbook reader, whether you're working with my book or someone else's, if you're going to spend money on ingredients and time preparing a recipe, that should be money and time really well spent. Hopefully you're really happy on the other side of it. I want provide recipes that you can trust, but I also want to provide the framework to make you excited to cook, and to use whatever makes you feel good. If I call for, I don't know, say cilantro and something, and you're someone who hates cilantro. My mother, for example. I would not expect you at all to use it. Use a different herb or leave it out. There's no sense in making something you're not going to enjoy, because not only will you not enjoy it. It might dissuade you from cooking something else again soon. I'm all for recipes as kind of inspiration and helpful guidelines, but I don't see them as prescriptions. I think that you've got a lot of agency when you're in your kitchen.Suzy Chase: Well and I think it's great for the home cook that's not that confident in the kitchen, so you can make your whole menu, and when you get more confident you can start mixing and matching.Julia Turshen: Exactly.Suzy Chase: You can grow with it. As you wrote in the beginning of the cookbook, you originally started out writing a leftovers book. You were going to call it, drum roll please, It's Me Again. I love that name. It's so cute. With every menu you have It's Me Again tips, which is a brilliant idea. Julia Turshen: Yeah. I was going to just have a small kind of really fun book that was just going to be about reinventing leftovers. I came up with that title, It's Me Again, and thought it was the funniest thing I've ever thought of.Suzy Chase: I love it.Julia Turshen: Yeah. I sort of fell in love with that idea. But then the more I got to work on it, I realized it just wasn't enough, because it was sort of giving you the after without giving you the before. It was telling you how to reinvent something without giving you the something. The book evolved and it became this much larger book, and I believe truly a much more useful one, and I think more meaningful one too because I got to include just so many personal stories and memories with all the menus. But I did get to still hold onto It's Me Again. All those leftover ideas follow each menu. The way it works is, every single menu has all of the simple recipes to make it, and then it's followed by these ideas of what to do with things that are left over from the meal. Some of them are super simple. There's an arugula salad in one of the fall menus, and it's just dressed really simply with lemon and olive oil and it has some toasted pine nuts and parmesan cheese. Leftover salad is something most people I think don't see much potential in. It's wilted. The texture is not really that great. It's a little bit soggy. It's not real appealing. But to me when I see that I don't see a soggy salad. I see the base of a delicious pesto, so I just throw that all in the food processor and just add a little bit more olive oil if it needs, and turn it into a wonderful pesto. You can spread it on grilled bread, toss it with pasta, eat it with roast chicken. Whatever it might be. I think that's a really good example of really transforming something. Something that you might think has no more worth, and all of a sudden finding tremendous value in it. That's kind of the crux of all the ideas. Really seeing potential for new life and transformation in leftovers. In a funny way, I mean I guess it's not funny, but in a serious way, Now & Again is, it's a book about food waste without ever saying so. It's not a book about what you're doing wrong by throwing anything out. It's I think an encouraging book about what you can do with the things you might throw out.Suzy Chase: In the back of the cookbook you have a chapter called Seven Lists. Describe this.Julia Turshen: Sure. This was one of my favorite parts of the book. Each list has seven items on it. It's nearly 50 kind of, what I think of as extra ideas. I think of this section as kind of like the bonus content. These are written in a very, I would say much more kind of informal way. They're not strict recipes whatsoever. They're just ideas. They range from seven things to do if you have leftover wine, which some people say is not a thing. But if you do have leftover wine there's fun ideas for ways to use it. Poaching eggs in wine. Cooking spaghetti in it. Braising pork. Then there's seven things to do with leftover cooked rice. Seven things to do with produce that's kind of on its way out. Then seven things to bring if you're invited over to someone's home for diner. Then the last list is just less of a cooking one, but it's seven things that you can delegate when you're having people over.Suzy Chase: That's my favorite.Julia Turshen: Oh, good. I'm -Suzy Chase: Like ice. Julia Turshen: Exactly, yeah. I think it's one of the best things to ask someone to bring, because if you're like me, I don't have a very big freezer so I don't have room to store a ton of ice. It's not something you can buy in advance because you can't really put it in your cupboard. Yeah, I love asking someone to bring it over, because it's not an expensive thing but it really saves you time, and it means you're not running out of your house or leaving your kitchen just before you're about to have people come over. I, like I think a lot of other home cooks, struggle with delegating. It was just helpful to put down a bunch of ideas and remember that you don't have to do everything. It's okay to ask for help, and it's actually great to ask for help because I think it makes other people feel just as invested in the meal.Suzy Chase: I think this comes from seeing our moms and grandmas doing everything, don't you think? Julia Turshen: I guess so. I mean, I didn't grow up with a mother or a grandmother who cooked very much. But I think I definitely saw that happening in other areas. Not so much in the kitchen. But yeah, for sure. I think women in general take on a lot, and I think they take on a lot of responsibility and feel a big sense of obligation. Sort of like we were talking about a few minutes ago, I think everything's better when we're in community. Whether that's a meal or work or whatever it might be. I think asking for help when you need it, offering help when you can. These are all great things.Suzy Chase: In this cookbook you have integrate so many of your family photos. One that I love was, you taught your grandmother and her friends how to make fruit salad. That was so cute.Julia Turshen: Oh, yeah.Suzy Chase: You also incorporated your great grandmother's playing cards. Talk a little bit about your maternal grandmother's candlesticks.Julia Turshen: Sure, yeah. One thing that is so amazing about getting to create a cookbook is getting to kind of weave in all these little bits and pieces. A cookbook's not that much unlike a big quilt, and you get these opportunities to sort of put in little bits of your history. It's something that means a lot to me. In the spring section of the book there's a whole menu for Passover, which is a Jewish holiday that I've spent my whole life celebrating with my family. My mother's parents were immigrants. I mean really they were refugees. They fled eastern Europe during the pogrom, and ended up in America. They did not have the chance to bring all that much with them, but one thing that my grandmother did bring with her was her set of candlesticks. She is long passed, and I actually never had the chance to meet her. But she passed down her candlesticks to my mother. Then at every Jewish holiday, or even at other holiday celebrations that we would have at my parents' house growing up into my kind of early adulthood, my mom would always take out the candlesticks and light them. When I was doing all the photographs for Now & Again, I knew I was going to have this Passover menu. I really wanted to have a picture of those candlesticks in there, and it just felt like it would feel special. Whether or not even anyone realizes their significance, it just felt really important to me that they were in there. My mom came over for the day when we were doing those photos, and she brought her candlesticks. Then when she was leaving I went to wrap them up and give them back to her, and then she told me I could keep them. Suzy Chase: Oh, really?Julia Turshen: Which I can't say without crying.Suzy Chase: That's lovely.Julia Turshen: Yeah. It was just so sweet. They now live in my living room, and they're very proudly on display. I'm so happy to have them. Just touching them makes me feel connected to my family, and to family I never even got to meet but I feel so strongly tied to.Suzy Chase: Well you're preaching to the choir, because every piece of furniture in my apartment I had growing up in Kansas. I can't get rid of all of my family furniture, so I get it.Julia Turshen: Nor should you. I think that's amazing you have it, and I think these things we get to hold onto, whether it's a piece of furniture or a candlestick or a recipe, they have huge meaning. I think food is sometimes something we just eat when we're in a rush to go somewhere and we're hungry. I think at times it can just take on such a major significance. That really just again kind of fosters that sense of connection we were talking about.Suzy Chase: The other night I made some dishes from your No Stress Thanksgiving Menu on page 63.Julia Turshen: Mm-hmm (affirmative).Suzy Chase: Describe this menu, and talk a bit about how Thanksgiving has come to be your newest tradition.Julia Turshen: Sure, yeah. The Thanksgiving menu I called the No Stress Thanksgiving, which is words you don't always find together. I have been cooking Thanksgiving since I was really young. 10 or 11 years old. The kid who was teaching herself to cook, Thanksgiving was always the day during the year I most looked forward to, and I think the day when I was most trying to show off these skills. Looking back on it I think it's kind of funny to think that I, the longer I've cooked and the older I get, the more simple my cooking is. I was sort of a fancy, or wannabe fancy kind of kid and teenager. Really trying to show off. I think my cooking has gotten simpler, and that's something I try to really push forward in my recipes, because I think your meal can still be so wonderful and delicious and satisfying, and make people excited to eat, and it can also be really to make. That's sort of the feeling behind the recipe. That I would say even after these now couple decades of making the meal, the tradition that I've incorporated that means a lot to me is looking into organizations like, there's one called Women Empowering Women For Indian Nations. Another college fund for Indigenous Americans. Looking up these organizations and donating to them. In doing so, I think it's really acknowledging, Thanksgiving has always been this really joyous day for me and my family. This day when we're all so happy to be together and eating this food we all love. But acknowledging at the same time, I think it's a day that brings up not great memories for other Americans. I think in fully recognizing that and doing what I can to hopefully extend some of my privilege, it means kind of holding the good with the hard and having a deeper kind of understanding of the holiday. It also inspires me very much to think about who's at my table, and to make sure I'm welcoming as many people in my family and my community as possible. That's my newest tradition, which I guess I started doing a few years ago now. It's one that feels very important. Suzy Chase: Okay, now to my segment called My Last Meal. If you had to place an order for your last supper, what would it be?Julia Turshen: If I had to place an order. So I'm not cooking it?Suzy Chase: Well you know what, that's a darn good question. You could cook it. If you could cook your last meal, if you wanted to, what would it be? Julia Turshen: This is always such a funny question. I kind of like the idea of maybe not cooking. But I do enjoy cooking so much, that I think if I had the option to cook it I think I would take that option. I think it would just extend that time a little bit. I guess, I mean the first thing that came to mind is, maybe because we're talking about Thanksgiving, is a roast chicken. Just a really really good roast chicken, and lots of delicious bread to kind of sop up everything that's in the pan. Roast potatoes and carrots and parsnips, and all that kind of stuff. Maybe a really tall coconut cake for desert. That would make me really happy.Suzy Chase: Where can we find you on the web and social media?Julia Turshen: My website is just juliaturshen.com, and everything about my books and my work is there. Then I'm on Instagram and Twitter, @turshen. Just my last name is my handle.Suzy Chase: It's always so amazing talking with you. Thanks so much for coming on Cookery By the Book Podcast.Julia Turshen: Oh, thank-you. Thank-you so much. This was really fun. It's always great talking with you.Suzy Chase: Subscribe in Apple Podcasts, and while you're there please take a moment to rate and review Cookery By the Book. You can also follow me on Instagram, @cookerybythebook. Twitter is, @iamsuzychase. Download your Kitchen Mix Tapes, music to cook by, on Spotify, at cookerybythebook. Thanks for listening.

One thing the Irish know how to do in the kitchen is braise meats. Don't forget about the liquid. It's where all the flavor is...If you hear something you like, or you just want to leave me a comment, send me a note at hello@breadbutterwhiskey.com and I'll happily pass along your comments on air.

Before we get started here, Amelia would like to apologize for the occasional sound of her phone vibrating from time to time during this recording. It was on a completely different table and alerted her over and over to texts from her sisters and she didn't hear it until editing time, and obviously we were just stuck with it. And have we mentioned before that if you don't listen all the way to the end of the podcast, you're missing primo stuff? It's true! And with this episode, you won't even understand the title unless you hear the goodies at the end! This week Pitney is a little worried about finishing his Skyrim costume in time for HavenCon -- our first non-Frightmare con in forever! We're crazy excited about this LBGTQ+/Geek/Gaming convention! We reminisce about con dances from our past and pray to avoid "le spags." And then, of course, we explain what a "le spag" is, which means you get a Verity story! Then Pitney tells a story about an old lady's reaction to the sight of a blood orange, and freaky people-watching in San Antonio. And that reminds Amelia of Leslie, an oddly famous homeless crossdresser from Austin. And finally, Amelia teaches you all about the glamour of braising meat! We love you for listening! Please take a moment to rate and review us! And please subscribe or add us to your favorites list on your favorite platform so you never miss a show! And share us with your cool friends, not the lame ones. Questions? Comments? Complaints? Write to us at PitneyAndAmelia@gmail.com! Tweet at us at @bitchenboutique! Join the conversation over at our Facebook group! https://www.facebook.com/groups/155973321651896/ And if you're feeling generous, buy yourself a little something at our Zazzle shop and help to support our show! https://www.zazzle.com/bitchenboutique (Turn off that Content Filter to see the "uncensored" merch!) Who the heck are Pitney and Amelia? A gay guy and his fat friend talking about everything! We've got over 30 years of stories to share about stuff we love, stuff that annoys us, people we've known, places we've been, and things we've seen. Geeky, silly, and always opinionated. NAMES ARE CHANGED TO PROTECT THE GUILTY! We may be awful, but we're right! New episodes every other Friday. Recorded close enough to Austin, Texas to help with their weirdness factor. LGBTQ | Comedy | Pop Culture | Nerd Culture | Horror | Spirituality

Braising is a simple, uncomplicated cooking technique that doesn't require special skill or know-how, just time. Herein is the irony of “time” in the braising method: It requires very little active cooking once it's in the oven. Enjoy these Cabernet and jalapeño braised short ribs with a cilantro lime gremolata! The post Cabernet and Jalapeno Braised Short Ribs with Cilantro Lime Gremolata appeared first on Life At The Table.

Braising

It's the very first episoda (see what I did there ) of Braising a Trial, we're talking all about that sweet bubbly soda you all love and crave.


In this episode, we continue our three part series on basic cooking technique with a lesson on braising, poaching and roasting. In the discussion segment, Jacob answers Scott's question on becoming a chef, and some of the hurdles he will have to overcome in the process. And in the Culinary Quick Tip, we talk about Sous Vide, and how it can be applied to the braising process. Have a question or comment? Leave chef Jacob a voicemail by calling 775-204-8389, or by following this link. Don't forget to sign up for the e-mail newsletter, join our Stella Culinary Facebook Group, and leave me a rating and review in Apple Podcast.  

On the season finale/holiday edition of Cooking Issues, Dave and Nastassia talk railfans, vegetarianism ruining holiday parties, salt cod and why cheese and fish belong together, carbonated cocktails, braising meat, pine nuts, guanciale and other fatty meats, safety concerns when fermenting cider, using the Spinzall in home brewing, hangovers, and more!

On this episode, we speak with Food Friday Hall of Famer Deanna Fox about the finer points of braising and roasting. Deanna is a food and agriculture writer and cooking instructor. Her work is best known locally in the Times Union, All Over Albany, and Vox Media. More can be found at www.foxonfood.com, on Facebook […]

Who is ready to get their braise on? In this episode I give an overview of my favorite cooking method, and why it is great for busy people and new cooks alike! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/51 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Tod Auman, owner of Dundore & Heister, visits to share chilly weather recipe inspiration using local meats. We talk bourbon, beer, braising and grilling.

Tod Auman, owner of Dundore & Heister, visits to share chilly weather recipe inspiration using local meats. We talk bourbon, beer, braising and grilling.

Tod Auman, owner of Dundore & Heister, visits to share chilly weather recipe inspiration using local meats. We talk bourbon, beer, braising and grilling.

On today's episode of THE FOOD SEEN, Chef Justin Smillie _demystifies 3 simple cooking techniques: Braising, Roasting & Grilling in his cookbook, _SLOW FIRES. As a young cook in NYC, Justin developed a deep sense of building flavor over time. In his mid 20's, Justin was mentored in Jonathon Waxman's Barbuto, where he cultivated his own Italianesque tendencies, though would later incorporate Japanese bases like dashi into the mix. Pondering ratios of moisture, intensities of heat, reversing expected processes, Justin's graceful touches have found a home at Upland restaurant, noted by his glowing NYTimes review, and lauded Peppercorn-Crusted Short Ribs, all while challenging the convention of what cooking with fire really means. “Roasting a pear can present as many challenges as roasting a filet or a strip.” [20:00]  

On today's episode I discuss the in-depth the technique of braising which is a low and slow method of cooking using plenty of flavorful liquid.  Braising suits tougher cuts of meat that have plenty of connective tissue. Braised beef shanks are easy to make and are not only spectacular looking but super flavorful.

Join Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.

Join Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.

Join Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.

Join Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.

Join Chef Larry Matson and cook like a pro. This series features Chef Larry Matson demonstrating the proper techniques for Braising, Stewing and Deep Frying.

Only braising can get you through the winter alive. But what to braise? Matthew says meat. Molly says vegetables. If this strikes you as stereotypical, however, check out Matthew's gender-bending headgear.

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.