Podcasts about bucatini

Lords: * Tim * Chris Topics: * Noodles? * Everything and More (by DFW), the "impoverishment of the question",and free will * Choosing an integrator * https://gafferongames.com/post/integration_basics/ * Lucky Jim (old song) * https://media24.fireside.fm/file/fireside-uploads-2024/images/3/3597ddeb-e52e-4cda-a59c-c64600489fea/U7zR1RCa.png * Collaborative music as a game design problem (see: skill gap, handicaps, engagement, peripheral participation) Microtopics: * Celtic Music and Corgis. * Tim, a figure shrouded in mystery. * Topic Monologues. * Gluten-free noodle straws. * Bucatini: imagine a Red Vine but made of pasta. * Replacing food service workers with clockwork automata made of noodles that have been hardened into gears and springs. * Giant fusilli as playground equipment. * Noodleness and pastitude. * Whether gnocchi is a pasta. What about cauliflower gnocchi? * Unleavened Carrot Cake. * Indomie: the number one selling noodle on Earth. * Good spices: they can work in a broth. * Soupertaster: Jim eats soup alone while talking to a volleyball with a bloody handprint on it. * Learning math by starting with incredibly abstract unmotivated ideas. * Some Bottomless Pits are Deeper than Others. * Approaching a question by interpreting it as a question that if answerable. * The significant of the perception of free will. * How a closed system can produce multiple different outcomes. * What happens when we decide we don't have free will. * A completely deterministic system that has a sensation of free will. * Taking as much time as it takes to read a book. * Shooting the Moon (in real life) * Taking all the bad cards and winning. * Becoming disciplined about time * What a modern feature phone can do. * Dividing your day into blocks and spending them. * The period in your life when you lived in Burlingame. * Getting an incredibe amount of work done during your hour and a half commute. * Topic Lords or Plug Lords? * Something you'll be glad you did tomorrow. * Integration Basics. * Explicit Euler vs. Semi-Implicit Euler. * The pros and cons of RK4. * The physics system behind Drawn to Life. * What it takes to be an old song. * Hadestown and The Instigator. * The Hadestown Tiny Desk Concert. * How to play music with other people in a way that accounts for skill gaps. * Going to the Starry Plough to play the penny whistle. * Musicians sitting in a circle and talking until someone starts playing something and everyone else joins in. * Joining in on a song you've never heard before. * Playing Mary Had a Little Lamb at 40 BPM. * Making a slow song more interesting by adding ornamentation. * Star of the County Down. * Different ideas that come out when you play music at half speed. * Lark Camp. * The person who hands out the cheat sheet with all the popular tunes and their chord progressions. * Sorting tunes by frequnecy. * The bad things about Irish sessions, from a game design perspective. * Learning a song by reading the notation vs. learning it by playing it for 30 years. * Star Above the Garter.

Un piatto di pasta che celebra alcuni prodotti dell'estate, con cipolle rosse e prugne in primo piano, proposto da Alessandra Papazzo, chef e ideatrice di Osteria Papazzo, ristorante italiano (per il momento pop up) a Newcastle.

Hoda and Jenna try to figure out the use for some mystery trending items. Also, Michelle Yeoh teases her new action-dramedy “The Brothers Son.” Plus, Anne Burrell shows off one of her favorite pasta recipes. And, Max Lugavere gives a food reset guide. 

The Pizza Pioneer's Journey: From New Jersey Roots to Global AcclaimIn this episode of CHEF AF, we take you on a flavorful journey with the pizza pioneer himself, Anthony Mangieri. Born and raised in New Jersey, Anthony's love affair with pizza began at a tender age. This passion blossomed into a career that has placed him on the global pizza map. From opening a bakery in his early twenties to the inception of Una Pizza Napoletana, Anthony's path has been nothing short of remarkable.The Meticulous Art of Pizza Making: A Day in the Life of Anthony MangieriAnthony's approach to pizza making is a blend of art, discipline, and relentless pursuit of perfection. Every day at Una Pizza Napoletana is a testament to his dedication. Anthony crafts each dough ball by hand, ensuring that each pizza served is a piece of culinary art. His belief that a restaurant is not just a business, but a life's work, resonates in every slice of pizza he serves.A Leap into Retail: The Birth of Genio Della PizzaExpanding beyond the walls of Una Pizza Napoletana, Anthony embarked on a new venture - Genio Della Pizza. This foray into the retail world with a frozen pizza line was a meticulous decision. Anthony's commitment to authenticity and quality led him to Italy, where he oversees every aspect of production. His involvement ensures that Genio Della Pizza lives up to the high standards he set at his restaurant.Challenges and Triumphs: Anthony's Frozen Pizza JourneyTransitioning from a restaurant to the retail space brought its own set of challenges. Anthony navigated these with the same passion and precision that he applies to his pizza-making. From grappling with the emotional aspect of maintaining his reputation to tackling the complex logistics of retail, his journey is a tale of resilience and adaptation.Anthony Mangieri's Advice to Aspiring Chefs: Stay True to Your CraftFor Anthony, the key to success in the culinary world is authenticity. He encourages young chefs to build a strong skill set and follow their hearts. Anthony's advice underscores the importance of passion and dedication in creating a culinary experience that resonates with customers.Sustainability and Ingredients: The Heart of Genio Della PizzaSustainability plays a crucial role in Anthony's vision for Genio Della Pizza. He ensures that all ingredients are sourced locally, contributing to a minimal environmental footprint. His commitment to sustainability extends to every aspect of production, from the wood used in ovens to the way leftover pizzas are handled.Embracing Culinary Trends with AuthenticityWhile Anthony recognizes the ever-changing landscape of the pizza industry, he remains true to his roots. He appreciates trends that focus on specialization and authenticity. For him, the future of pizza lies in embracing regional nuances and continuing the journey of culinary exploration.Closing Thoughts: The Rhythmic Art of Pizza MakingAs our conversation winds down, Anthony reflects on the rhythm and movement integral to pizza making. He likens it to a dance, where being in the zone can transform a good pizza into an extraordinary one. It's this magical interplay of skill and passion that makes Anthony Mangieri a true pizza pioneer.Chef Anthony Mangieri's Bucatini RecipeAnthony's Bucatini Recipe:1 lb Bucatini 1 head escarole, washed and torn into bite-sized pieces1 cup Southern Italian black olives, pitted1/4 cup golden raisins1/4 cup pine nuts (preferable real Italian)1/2 tsp crushed red pepper flakes1 clove garlic, minced1 freselle (Italian biscuit), or coarse homemade bread crumbsPecorino Romano cheeseCoarse Sicilian sea saltExtra virgin olive oilHeat a few tbsp of extra virgin olive oil in a pan on medium heat and add garlic and crushed red pepper flakes. Once it starts to sizzle, add the olives to the pan and use the back of a fork to break them up a bit in the oil. After a minute, add the escarole, stir and cover. Check on it every few minutes, and once it's cooked down, remove the cover, stir in the pine nuts and golden raisins and turn off the heat. In the meantime boil a large pot of water. After boiling, add a few tbsp of sea salt and once it comes back to a rolling boil add the bucatini and stir. Once the bucatini is al dente, drain and toss in with the escarole. Add more olive oil (at least another few tbsp. and toss to coat and mix everything together. Then top with bread crumbs (or grate the freselle on top of the bowl so you get some fine and coarse pieces that fall off) and grate plenty of Pecorino Romano cheese on top. Add sea salt to taste.

Bucatini with cherry tomatoes and peeled shrimps. - パスタは麺類と同じ言い方で、1,000以上の種類があります。今回はブカティーニを使った一品です。（レシピは記事の後半にあります）

01:56:14: Time stamp to skip the Madoka Magica and Fate/Zero spoilers You can write into future Question Buckets at ghostdiverspod@gmail.com and don't forget to follow us on Twitter! The Show: @ghostdiverspod (twitter) Niamh: @FoxmomNia (twitter) Connor: @rabbleais (twitter) Export Audio Network: exportaud.io Ghost Divers: exportaud.io/ghostdivers Pondering Pootan: exportaud.io/pootan Ornate Stairwells: exportaud.io/ornatestairwells Around the Long Fire: abnormalmapping.com/longfire Check out our official schedule at exportaud.io/divingschedule! Works Cited in this Discussion Sorgenfrei, Carol Fisher. Unspeakable Acts: The Avant-garde Theatre of Terayama Shūji and Postwar Japan. University of Hawaii Press, 2005. Content Warnings for this Discussion Pedophilia Sexualization of young women Rape Violence Violence against women Gendered violence Sexualized violence Racialized violence Gun violence Police brutality Sex work Homophobia Food Alcohol (post-ED section) Find out more at https://ghost-divers.pinecast.co

Not one of Jesus’s hits. Joe Rosensteel and Dan Sturm.

Not one of Jesus’s hits. Joe Rosensteel and Dan Sturm.

Season 5 continues with the essentials--in the latest episode of Gola Katie and Danielle talk pasta, in all its shapes and forms! Listen to find out the best pasta-condiment combos, whether dry or fresh is superior, and what pasta dish the golose would eat for their last supper. Don't forget to become a Patron at patreon.com/golapod to have early access to Gola events and collaborations, get Gola news before anyone else, and enjoy even more exciting benefits as you move up the tiers! And follow your two favorite golose @drcallegariscabinet and @katieparla to watch them eating and drinking their way through Italy and beyond! --- Support this podcast: https://anchor.fm/gola/support

This week, Alexis gets non-technical with Amber Illig, General Partner at The Council. They talk about non-toxic ordering, CPK (Cauliflower Pizza Kitchen), forks up and knives DOWN, cute emergencies, and Bucatini (not the pasta).You can find Amber on Twitter at https://twitter.com/AmberIllig. You can find Alexis at twitter.com/yayalexisgay, instagram.com/yayalexisgay, tiktok.com/@yayalexisgay or sign up for her email list at bit.ly/hellofromalexis.Find Non-Technical at twitter.com/NonTechnicalPod, instagram.com/nontechnicalpod, or tiktok.com/@nontechnicalpod.--This episode is sponsored by Acrisure, a Fintech and global leader in Insurance, Real Estate Services, Cyber Services, Asset & Wealth Management and more. Acrisure combines human and high-tech to help businesses and people grow and protect what they worked so hard to build. And they are no stranger to growth either – increasing revenue by 100x in less than a decade and operating as the 6th largest insurance broker in the world. Sounds interesting? Go to www.acrisure.com to request a quote or find a solution.

Our heroes return to Bucatini for some well-needed R&R. Is Rook finally ready to lay down some truth? Will the bonding ritual go off with a hitch? Find out Campaign 2, Episode 17: Stitched Together Support Venture Maidens on Patreon: https://www.patreon.com/venturemaidens Twitter: @venturemaidens Instagram: @venturemaidens Theme Music Composed by: Emily Meo https://soundcloud.com/emily-e-meo   Background Music Provided by: Tabletop Audio https://tabletopaudio.com/

When Q starts meddling in the affairs of both Renée Picard and Dr. Adam Soong, it makes you wonder how he's accomplishing so much without his snaps in tact. But the Borg Queen takes matters into her own tentacle on the La Sirena, forcing Jurati to take drastic measures ahead of the big gala. Why isn't Picard more curious about why Tallinn looks just like Laris? Can you get pink eye from using a keistered cell phone? At what needle gauge do you opt for rectal insertion? It's the episode that measures from the stock!Get a thing at PodShop.bizSupport the production of The Greatest Discovery.Friends of DeSoto for Democracy.Friends of DeSoto for Justice.Music by Adam RaguseaFollow The Greatest Discovery on Twitter, and discuss the show using the hashtag #GreatestDiscovery!The Greatest Generation is now regularly streaming on Twitch.Facebook group | Subreddit | Discord | WikiSign up for our mailing list!

John deBary is the author of DRINK WHAT YOU WANT, a mixology book that demystifies the art of creating cocktails at home, a skillset that John perfected first as a bartender at New York's legendary PDT and then for nine years as bar director for the Momofuku group. In today's session, we talk to John about washing lettuce, serving others. vs himself, being "a courtly bartender," performance anxiety, and studying drinks on flashcards. We also talk about the first successful cocktail that he invented at PDT (The Norman Inversion), the elements of a cocktail, rhubarb Amaro, how he chooses a drink at a restaurant, and raising $7 million for restaurant workers during the pandemic. See acast.com/privacy for privacy and opt-out information.

We're back and boy do we have a LOT to catch up on! Work stress, breakthrough COVID infections, moving across the country, and the loss of a loved one -- life has thrown us some curveballs. We'd be remiss if we had not taken the last few weeks off. After all, we constantly preach stepping away to focus on your mental health.But now we're recharged and so happy to be back discussing sports, life and the mental rollercoaster ride of it all. Join us! 

After the town of its origin was devastated by an earthquake, this dish is a delicious tribute.

It's another 'chovie-fest! It's another pantry-essentials recipe! We're talking about the reluctant recipe queen of the pandemic, Alison Roman and her Shallot Pasta: https://anewsletter.alisoneroman.com/p/shallot-pasta-video We also discuss Grace's inability to read directions, Bucatini as the superior long nood, and lots of hot takes on parsley (we know you have them too, we're just brave enough to say it :)) Next week, we're doing another head-to-head with J. Kenji Lopez-Alt's Kung Pao Chicken two ways. 1.)https://www.seriouseats.com/gong-bao-ji-ding-sichuan-kung-pow-chicken-recipe 2.)https://www.seriouseats.com/takeout-style-kung-pao-chicken-diced-chicken-peppers-peanuts-recipe Try 'em and let us know what you think! Send us your feedback and pics to TwoManyCooksPod@gmail.com or on IG @TwoManyCooksPod.

“Literally all pasta shapes are wonderful except bucatini. Bucatini can go get effed.” Francis Lam's strongly-worded tweet inspired Dan to organize a live event in 2018, where he, Francis (host of The Splendid Table), and Evan Kleiman (host of Good Food) could debate the merits of various pasta shapes. It was called “The Bucatini Dialogues” — and yes, it was the night when Dan first announced his intention to invent a new pasta shape. But now, for the first time, we're airing the rest of that conversation. We cover a range of shapes and tackle the tough questions, like: Why would you ever use a penne without ridges? Is there a time and a place for overcooked pasta? And what's the best approach to eating a bowl of ramen? // Get 500+ more great Sporkful episodes from our catalog and lots of other Stitcher goodness when you sign up for Stitcher Premium: www.StitcherPremium.com/Sporkful (promo code: SPORKFUL). Transcript available at www.sporkful.com.

Can you store food in somebody else's fridge? Do you order differently when somebody else is paying? Do you still offer to split the bill when you know you aren't going to pay? When you order a dish for the table that nobody likes do you have to eat most of it? Should you tell people when they are in your dreams? How long do you have to ask for an item back from your ex? Sponsored by Saltwater Peak

Benvenuto! Join us for a multicourse dish of Italy's mainstay meal … pasta! In our first course, there's nothing ‘dry' about dry pasta… Brooke enlivens our tastebuds and unboxes this everlasting ingredient. (1:54) Next, Chris gives us a 101 on cooking al dente. (3:30) A Tuscan detour reveals the proper way to sauce pasta – and a surprising, shared experience between our cohosts! (5:45) Whether you like it long and hollow – or small and stringy – we have ‘the skinny' on all shapes: linguine, rigatoni, bucatini, penne and more! (7:38) Knead some dough? Chris and Brooke break down pasta fresca (fresh pasta), share a fault-proof recipe for pasta dough, and compare the deliciousness of pappardelle, tagliatelle, ravioli, lasagna, and other fresh favorites. (11:24) Brooke cuts to the chase, explaining how to slice the perfect strands of Spaghetti alla chitarra. Try saucing it with cheesy, peppery cacio e pepe. Yum! (15:54) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms

Matt of @wesaygravy and Mike of @banderas_mkt recorded episode 6 after Mike's spray tan and during the Bruins game 2. -Downtown Hyannis restaurants -Bruins game 1 performance -Mike's first Bob's of Medford MA experience -North end breakfast spots -Little Italy Cup best of 3 series previews (Strega vs Lucia), (Tresca vs Carmelina's) -and much more!

What were you thinking about while we were talking? Send us a voice message and let us know! Follow us on Instagram and Twitter. Send us an email: whileyouweretalkingpod@gmail.com Thank you to Rob Henson for our theme music, and thank YOU for listening! --- Send in a voice message: https://anchor.fm/whileyouweretalkingpod/message

Quarta puntata di Depilati con Marco Cartasegna e Marco Locu: si parla del M5S e della democrazia diretta, del futuro del Paese tramite la votazione su Rousseau, la Lega con la sua svolta europeista, il Recovery Plan di Conte bocciato da tutti, calo delle nascite in Italia e del mistero della scomparsa dei bucatini negli Stati Uniti... li avrà mangiati Marco?

In pursuit of the truth about disappearing bucatini, one brave investigative journalist went deep into the shadowy world of Big Pasta and unravelled 2020's greatest mystery.

Whether on the side of a dirt road in Pleasant Valley, AZ, or in the middle of an Italian restaurant on Coney Island, we learn this week that family feuds can get real bloody, real fast. Can't we all just love one another? No? Okay then pass the Bucatini and the Sicilian red. Episode Resources: https://bit.ly/2UNTKPdTheme music:Protofunk by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4247-protofunkLicense: http://creativecommons.org/licenses/by/4.0/

What next oh hey super it's DogecoinMy model of the GameStop Corp. trade is that it is mostly what I've been calling an "honest pump": People got toge... been callinghonest pump figuring outsource of valueI imagined Elon Musk tweeted about GameStop mana sell at a huge markup on Ebay written about Dogecoin is upAndhere is Billy Markus soTesla’s 10-K corporate treasury in Bitcoin half the explanation how Warren Buffett works go up or down tweeting about itFrom the 10-Khas 8.7 million membersThe Hopes That Rose and Fell With GameStopthis is basically rightlinking to an explanation hereshort sellers are sad because people don’t like them Special Bonus Treatment Rotten Runquant hedge fundsVision Fund Remarkable Rebound CloverRaising a SPACPostponing Pay BumbleSuper Bowl adBucatiniblueBull or bear, that’s the questionsubscribe at this linkhere3 million users6 million on Jan. 29this article describes

On this episode, Skylar poses the question "who's your favorite black person?", and Frank says he wouldn't marry his friend to save them from getting deported. Lots of other nonsense talked about too. Enjoy!

Bucatini is a specialty pasta that looks a lot like spaghetti with a hole in it. For pasta lovers, it's a fan-favorite...but it has mysteriously gone missing from grocery stores across the U.S.

The conclusion of a multi-part investigation about pasta, FDA regulations, industry competition, and the quest for the long pasta with a hole in it. I think you'll really enjoy it. Subscribe to Micah's Newsletter: micahwiener.substack.com

This is a multi-part investigation about pasta, FDA regulations, industry competition, and the quest for the long pasta with a hole in it. I think you'll really enjoy it. Subscribe to Micah's Newsletter: micahwiener.substack.com We're back tomorrow with part 3.

This is a multi-part investigation about pasta, FDA regulations, industry competition, and the quest for the long pasta with a hole in it. I think you'll really enjoy it. Subscribe to Micah's Newsletter: micahwiener.substack.com We're back tomorrow with part 2.

This week’s Good Food is a metaphoric grilled cheese sandwich with tomato soup — an hour of comfort and distraction from a headshaking news cycle. Lydia Clarke operates DTLA Cheese with her sister in the historic Grand Central Market and describes how they flipped their business model on its head in this week’s segment of “In the Weeds.” Rachel Handler’s question of “Where has all the bucatini gone?” led her to a Nancy Drew investigation. Sophie Minchilli checks in from Rome with her version of the perfect amatriciana. Kim Prince and Lien Ta have details on the upcoming “Regarding Her,” a food festival with 100 of Los Angeles’ top female chefs and restaurateurs. Finally, citrus is in season at the Santa Monica Farmer’s Market.

The team talks about disney's 3D princess movies. And star wars for some reason. It's a mess. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/radmars/support

Happy New Year WeHoans! Yes, that term came up today during the interview with Jordan Ogron from Tesse today. Make sure to take a listen as he unpacks how this Sunset Strip gem has managed to stay fresh and reinvent itself more than once during the pandemic. Jordan Ogron has a very impressive history in the local hospitality scene including his GM position at Bestia DTLA. Tesse Restaurant located at 8500 Sunset Blvd is a dream come true for Jordan Orgron who teamed up with industry veteran Bill Chait and Chef Raphael Francois to realize his dream of owning his own restaurant. Although Chef Raphael uses the word “simple” to explain his food, and doesn't want to do Michelin Star food anymore, the cuisine at Tesse is undoubtedly due a Michelin star (or two) in Tracy and Maxine's opinion. They agree with Jordan that the dish that most surprises the palette is the Bucatini with Bone Marrow, Chef Raphael's take on a carbonara that is the number one selling dish that put Tesse on the map. That blue neon key is the sign for Boutellier Wines unique wine store concept from Jordan with a focus on wines you can't find elsewhere. Jordan drops the interesting data point on wine consumer behavior that approximately 97% on all wine sold is $15 or less a bottle. Boutellier's selection varies from $15 all the way up to very exclusive finds with a price tag to match. The wine shop is open from Wednesday to Saturday 12pm - 8pm and Sundays from 12pm - 6pm. Tesse Cafe that served as a bodega concept in the initial pivot also carries a selection of bottles from Boutellier with “focused shelves” of $20, $30 and $40 bottles of mixed sparkling, white, rose and red. SHOW NOTES & LINKS: Food: Bossa Nova, The Butcher's Daughter, Found Oyster, JAR, Katana, Mel's Drive In, Otus Thai Kitchen, Pura Vita, Ruam Mitr, Sushi Tama, Tess, Whole Foods Drinks: Boutellier Wine Shop, Employee's Only Burger Challenge: Shake Shack Guest Picks: Moreno's, Employee's Only, Tock Fashion: Polka Dots & Moonbeams Things to Do: Regarding Her, Stranger Things Drive In Health & Wellness: Cedars-Sinai blood drive, Health House, Pressed Juicery, Rollbar @ La Peer rooftop COVID Resources: Exer Urgent Care, The Doctor Arts: Weho Arts WeHoVille Best of WeHoville 2020 Winners

So much happened in 2020 it's impossible to remember it all. This week, David and Pepper go over some things that seem like a hazy smoke-filled dream but were really just one more day. 

Skakande matlagning – Jonas filosoferar över pastans existens medan Anders lagar mat från regionen Lazios epicentrum.

Carbonara is a creamy, pepper flaked staple, only its never made with cream ever and is probably just as American as Italian. While nobody is sure how Carbonara came to be, the combination of bacon, eggs, and pasta is glorious. Let’s get in the kitchen and learn more about Carbonara and make some for ourselves. For this recipe, you will need the following ingredients About 3 tablespoons olive oil 1/3 pound pancetta or bacon, small dice 5 to 6 cloves garlic, chopped 1/2 cup EsOkay white wine 7 large egg yolks Salt and pepper 1 pound Bucatini pasta (linguine or spaghetti is also fine) Grated Pecorino Romano and Parmesan cheese 1/2 cup flat-leaf parsley, finely chopped --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Ingrédients pour 4 personnes : 500 gr de bucatini (ou de spaghetti), 4 échalotes, 2 gousses d'ail, un trait d'huile d'olive pour le fond de la casserole, 6 anchois, 1 tube entier de concentré de tomate, 1 verre de vin blanc

Ten general knowledge pub quiz questions broadcast to you daily. Today we have questions on - amongst others - 'The Sistine Madonna', Bucatini and the capital city of Kenya.

#9-II Bucatini carciofi e olive by Radio Big World

Episode 2. Mike talks about about eating Alpaca in Peru. And Lizzo is cute. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

You walk in and it opens up into this beautiful urban oasis and you're sitting with fairy lights and olive trees and really beautiful sort of antique furniture everywhere just really really beautifully designed. And then the menu is not fine dining, it's definitely more casual. We encourage people to share. But really high end ingredients. Information sourcing ingredients is one of the most important things for being a chef. My biggest thing: I’m just so done with all the ego in the kitchen. You know I put up with so much. I do not want that to be a part of what I do in the future. So I honestly think that you really have to listen to the demographic and say what do these people want to come here and eat. You know it's a very social place. What we covered in this episode Chef Alison Trent is originally from Canberra, Australia.She moved to the US with first stop in the former Culinary Institute in NYC and ended up after in L.A., California.Cooking as a profession was an easy decision for her.Her mentors were Chef Michael Cimarusti at Providence and Thomas Keller at Bouchon and then at The French Laundry.Her time there was challenging and rewarded as well.She remembers her time at The French Laundry and the intense environment. It was like knowing nothing about cooking and starting from scratch again!Chef Alison Trent believe that industry is changing and that this is a bit easier for women.Ysabel restaurant in West Hollywood is a beautiful "oasis" with a menu with high end ingredients. No ego in the kitchen! Laurel Hardware restaurant close by became an institution at this point with a local vibe. Simple food. Pizza et pasta. Sourcing and selection of the ingredients are very important to her. Interact with local farmers and buy fresh produce at your farmer's market.Chef Alison Trent talks to us about "Alison Trent Events". Rich experiences for people.  She mentions her collaboration with other artists such as ceramic makers, farmers, pastry chefs, beekeepers, etc...Working together with a Pastry Chef, Chef Alison Trent mentioned ingredients that would cross-over between savory and sweet worlds.Her latest ingredient obsession: tomatoes!She has done in a past a lot of molecular gastronomy but now she likes simple food best.  5 rapid-fire questions. Links to other episodes in Los Angeles area Chef Brad Miller - Inn of the Seventh Ray Chef Alison Trent Summer Pasta Salad For people cooking at home simplicity is just absolutely right. When we're talking about pasta in summer which is obviously sort of a heavier carb driven scenario, it's really about keeping it simple. Go to the farmer's market and try and eat meat less. So get these amazing tomatoes and some garlic. The biggest thing if you're gonna do pasta in summer is to pair it with a salad. But you're not doing some big heavy oxtail ragu. You're doing something light. A bit of a white wine base so you have that nice acidity and even though it's sort of carb driven it's still acidic and balanced. And I think that's the biggest thing for people cooking at home is to not overthinking it. You know you have friends coming over you do a nice Bucatini with a really simple beurre blanc and black pepper and then paired it with a really lightly dressed mixed green salad. Is sort of enough you know.And definitely all the herbs. I mean I'm fortunate enough to have a garden so whenever I cook I will do something really simple like a maybe penne with a butter and lemon sauce and then just go out into the yard and grab some fresh oregano, some fresh parsley, some interesting different basils, some pineapple basil,  fine French herbs aspect where you really get this whole basis right and then finish it all with a ton of lemon juice so you don't feel like you're eating this heavy meal. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img {

Live! From the festering pit of the great unclean one deep in the palace of Nurgle in beautiful downtown Auburn, California It's Cocktails with Heather Starring Heather Dyan Papaya Williams-Sonoma And Mike Sutherland On todays show Our fetish of the day Armpit sniffing and sniffing in general Sex position of the day - The Eiffel Tower Question of the day - How does one get rejected from porn, work place romances, and the difference in men and women's levels of being horny Drink of the day - The Purple People Eater Wine review of the day - Bucatini 2014 Red Wine Plus Dear Miss Heather - When is it acceptabel to tell a woman she's moist in bed? Check us out on Facebook https://www.facebook.com/acoupleofaveragejoes Our Website https://www.acoupleofaveragejoes

Live! From the festering pit of the great unclean one deep in the palace of Nurgle in beautiful downtown Auburn, California It's Cocktails with Heather Starring Heather Dyan Papaya Williams-Sonoma And Mike Sutherland On todays show Our fetish of the day Armpit sniffing and sniffing in general Sex position of the day - The Eiffel Tower Question of the day - How does one get rejected from porn, work place romances, and the difference in men and women's levels of being horny Drink of the day - The Purple People Eater Wine review of the day - Bucatini 2014 Red Wine Plus Dear Miss Heather - When is it acceptabel to tell a woman she's moist in bed? Check us out on Facebook https://www.facebook.com/acoupleofaveragejoes Our Website https://www.acoupleofaveragejoes

Almost hidden behind a sneaky doorway on 2nd St. in Santa Monica, hungry and curious walkers by are just a few steps away from LUIGI al TEATRO, a secret piece of heaven nestled near Main St. High ceilings, wall frescos of theater actors, and custom furniture direct the diner towards the star of the show: the open kitchen.   If you’re lucky, you might even get a smile and a nod from Michelin Star Chef Luigi Fineo (and if you’re like me, you might blush).   I went with a group for brunch and we ordered every dish on the menu – and I would eat every single one again! So instead of sharing my order with you, I’m going to highlight a few of my absolute favorites.   Debi’s favorite dishes: Aperol Venetian Spritz (bottomless) Toast with fig jam, ricotta, and fried rosemary Sea urchin omelette with crème fraîche and chive Bucatini with a soft poached egg and prosciutto black pepper Budino (chocolate, crème fraîche, and maldon salt)   Are you ready for an adventure? Because I want to show you a side of the LA food scene that most people will never get to see! When you join me for a LA Food Adventure, we will visit 6 restaurants to fill your belly, taste some drinks, socialize with some incredibly cool people, and get behind-the-scenes access that others aren’t privy to.   You can learn more and reserve your spot at lafoodadventures.com.   Resources: Make a reservation at http://luigialteatro.com/ Instagram: @luigialteatro Facebook: https://www.facebook.com/luigialteatro Twitter: @lugioalteatro Just Forking Around is produced by Podcast Masters

Aziz Ansari's "Master of None" is back for its second season on Netflix, and we're slurping it up like so many bowls of homemade Bucatini. Plus, "Twin Peaks" is back after 25 years but neither of us are quite caught up yet so instead we're talking about "Mulholland Dr." Thanks as always to Alex Brodsky for making our theme music and Makenzie Flom for the art.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Bucatini Pasta Con Funghi e Crema. Ingredients 1 lb bucatini pasta 2 tablespoons olive oil 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced 1/4 cup chopped shallots 1 tablespoon chopped garlic 2 teaspoons minced fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups heavy cream 1/2 cup finely grated parmesan 2 tablespoons finely chopped chives DirectionsIn a deep heavy casserole, heat oil until shimmering. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.In a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes. Add sherry wine to deglaze and let evaporate for a minute. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the parmesan and adjust the seasoning, to taste. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates.Sprinkle each serving with chives & more cheese if needed and serve immediately. Sponsor: Real Salt - Is Your Salt Real?

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Bucatini Pasta Con Funghi e Crema. Ingredients 1 lb bucatini pasta 2 tablespoons olive oil 1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced 1/4 cup chopped shallots 1 tablespoon chopped garlic 2 teaspoons minced fresh thyme leaves 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups heavy cream 1/2 cup finely grated parmesan 2 tablespoons finely chopped chives DirectionsIn a deep heavy casserole, heat oil until shimmering. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.In a large sauté pan, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes. Add sherry wine to deglaze and let evaporate for a minute. Add the cream, increase the heat to high, and bring to a boil. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Add the parmesan and adjust the seasoning, to taste. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute. Remove from the heat and divide among 4 serving bowls or plates.Sprinkle each serving with chives & more cheese if needed and serve immediately. Sponsor: Real Salt - Is Your Salt Real?

Den här veckan blir det italienskt i radion. Tomas åker hem till Marco Manieri som många känner igen från Mästerkocken i TV4. Det bjuds på tortellini, Bucatini allamatriciana och linguine med blåmussslor. Och så lär ni er världens bästa tomatsås! Menys reporter tar reda på hur hon kan använda lavendel i maten.

In this cooking demo, Chef Carsberg breaks down how he makes the most recent addition to Bisato's menu, bucatini.

Bucatini alla Caruso. http://it.barilla.com/content/ricetta/bucatini-alla-caruso

Bucatini alla Amatriciana. http://it.barilla.com/content/ricetta/bucatini-alla-amatriciana

Live! From the festering pit of the great unclean one deep in the palace of Nurgle in beautiful downtown Auburn, California It's Cocktails with Heather Starring Heather Dyan Papaya Williams-Sonoma And Mike Sutherland On todays show Our fetish of the day Armpit sniffing and sniffing in general Sex position of the day - The Eiffel Tower Question of the day - How does one get rejected from porn, work place romances, and the difference in men and women's levels of being horny Drink of the day - The Purple People Eater Wine review of the day - Bucatini 2014 Red Wine Plus Dear Miss Heather - When is it acceptabel to tell a woman she's moist in bed? Check us out on Facebook https://www.facebook.com/acoupleofaveragejoes Our Website https://www.acoupleofaveragejoes