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3 episodes with caramelized
3 episodes with caramelized
3 episodes with caramelized
3 episodes with caramelized
2 episodes with caramelized
2 episodes with caramelized
2 episodes with caramelized
2 episodes with caramelized
2 episodes with caramelized
Cara Greenstein, the founder of the Caramelized lifestyle brand, offers tips for stress-free entertaining at the Holidays, and year round.
By all accounts, Jennifer and Michael Blagg were the perfect couple and the envy of their friends. Michael had a great job and was devoted to his wife and adorable 6-year-old daughter, Abby. But when Michael came home from work on November 13, 2001, to find his wife and daughter missing and bloodstains in the bedroom, his world was shattered. What unfolded in the coming months was a shocking story of a man leading two lives, one public and one private. Begging the question, can you ever really know anyone?Support us on Patreon.Today's snacks: Canyon Poppers and Caramelized onion dip
Welcome back to Just For This, a new podcast. Each week, host Rabbi Liz P.G. Hirsch (she/her) interviews women in leadership about women and leadership. Inspired by the story of Esther, we feature powerful stories of women who stand out in their fields, who have stepped up just for this moment. This week's guest is Cara Greenstein, public relations professional and social influencer. Cara started her award-winning brand, Caramelized, about a decade ago with a purpose to share, celebrate, and elevate everyday experiences. We discuss growing up as a minority in the South, embracing Jewish identity online, and the importance of reengaging outside of virtual spaces. View the transcript here. If you're enjoying Just For This, be sure to rate and review us wherever you listen to your podcasts. Follow Just For This on instagram: @justforthispodcast justforthispodcast.com
Yes, Norway has cities that are well worth a visit — Hallo, Oslo! Hei, Bergen! God morgen, Tromsø! — but nature is right there at every moment. Where the coast of Norway meets the Norwegian Sea, there are more than 1700 fjords, stunning waterways lined with sheer rock cliffs and dotted with dramatic waterfalls, storybook villages, and friendly goats and sheep. The best way to experience the fjords? By boat, of course: a dinner cruise, catamaran, sailboat, kayak, ferry, whale watching boat, or a breathtaking ride on a fjord safari. Inland, you can meet the locals of past and present. Stop by the fascinating Viking Village to time travel to 1000 (and learn to throw an axe!) — or spend an afternoon among the bears, reindeer, wolves, lynx, and leopards at the Bjørn Parken (Bear Park). You can feed a fox! When you're ready for a meal, too, sink your teeth into Norway's national snack: the hot dog — with lingonberry jam and french-fried onions — or try the ubiquitous and one-of-a-kind brunost (brown cheese). Caramelized, savory, and surprising, it's just what you want on a cracker or waffle. And don't sleep on the smoked salmon, pickled herring, or shrimp plucked from the nearby icy waters. In this episode, we get excited about all the exhilarating, unexpected, delightful adventures Norway offers — and talk about why the Norwegian government employs financial planners and moral philosophers. Then we recommend five great books we love that took us to Norway on the page: The Bell in the Lake by Lars Mytting, Deborah Dawkin (translator) We Die Alone: A WWII Epic of Escape and Endurance by David Howarth The Hike by Lucy Clarke Norse Mythology by Neil Gaiman The Sunlit Night by Rebecca Dinerstein Knight For more on the books we recommend, plus the other cool stuff we talk about, visit show notes. Sign up for our free Substack to connect with us and other lovely readers who are curious about the world. Transcript of Norway: Vikings, Bears, Boats, and Bergen Do you enjoy our show? Do you want be friends with other (lovely) people who love books and travel? Please support our work on Patreon! Strong Sense of Place is an audience-funded endeavor, and we need your support to continue making this show. Get all the info you need right here. Thank you! Parts of the Strong Sense of Place podcast are produced in udio. Some effects are provided by soundly. Learn more about your ad choices. Visit megaphone.fm/adchoices
Caramelized cherries 250g cherries, stoned and halved 75g castor sugar 125ml boiling water 1 teaspoon vanilla paste or extract Cook the sugar in a non stick pan until it forms an amber liquid. Carefully add the water as it will spit and cook until thick and syrupy. Add the cherries and vanilla and toss for a couple of minutes to glaze.Chocolate granita 450ml water 2 teaspoons glucose 75g castor sugar 25g cocoa powder 75g chopped dark chocolate Place the water, glucose and sugar in a pan and simmer until the sugar has dissolved. Remove from heat and whisk in the chocolate and cocoa powder until chocolate has melted. Cool and pour into a plastic tub. Place in freezer for a couple of hours then fork up the mixture to form crystals. Repeat a couple of times until frozen. 200g crème fraiche Spoon the cherries into bowls and top with granita and a dollop of crème fraiche.
In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! You'll want to make this deeply flavorful caramelized scallion sauce and find out what to use it for, and you'll also discover a surprising gluten-free ingredient that shows up in a classic coffee cake recipe! Tune in for a quick dose of home cooking inspiration! ***Links to from this week's show:Caramelized scallion sauce by Francis Lam via NYT Cooking How to make crispy fried shallots from Hot Thai KitchenSonya's tahini coffee cake recipeGluten-free teff coffee cake coming soon to the Maskal Teff recipe library Teff flour from Maskal TeffWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com! Sign up for Sonya's free Substack, or order her debut cookbook Braids for more Food Friends recipes!
500g minced beef 2 teaspoons onion powder 2 teaspoons finely chopped gherkin 2 teaspoons American mustard ½ teaspoon salt 1 tablespoon Worcestershire sauce Oil for brushing Mix all the ingredients together and form into 4 patties the same size and shape as the bread you're going to use. Brush with oil and cook on a hot pan for about 3 minutes each side or until cooked through.Caramelized onions 4 red onions 2 tablespoons oil 2 teaspoons sugar 2 tablespoons balsamic vinegar Salt and pepper to taste Peel the onions and cut in half through the root. Slice as thinly as you can. Heat the oil in a pan and add the onions, cook gently over a medium heat for about 10 minutes or until they've wilted down and are soft. Add the sugar and cook for a minute. Add the vinegar and cook until it has evaporated. Season with salt and pepper. To assemble 8 slices of bread – you could use pan loaf, granary bread or I used a seeded rye 8 slices Emmental cheese Mustard Mayonnaise Ketchup 50g butter Spread the bread with mayo, mustard and ketchup. Spread over the onion mixture on each and top with a patty. Top with the cheese and then a slice of bread. Heat the butter in a pan large enough to hold all 4 sandwiches or use 2. When the butter is melted and foaming add the sandwich and cook for about 2 minutes each side. Serve immediately.
We're at a pivotal moment in history, but many of us are feeling more lost and confused than ever. Old systems are breaking down and we're unsure how to build anew. We feel disconnected and uncertain, so we seek to distract ourselves from the feelings that overwhelm us. Too many people are seeking this refuge in the wrong place… our phones and other virtual worlds. As we walk through the woods on this rainy day, take the time to reflect on the role your device plays in your life. It's time to look up, look in, wake up. What am I reading?Rules for Visiting by Jessica Francis KaneMysteries of the Aura: How to See, Interpret & Work with Subtle Energies by Jean-Louis de Biasi and Patricia BourinWhat am I listening to on repeat?Nothing Compares 2 U by Sinead O'ConnorWhat's for dinner?Couscous & Roasted Brussels SproutsCouscous1 lb Brussels sprouts2 tablespoons Olive oilParmesan cheeseChicken apple sausage or vegan sausage Caramelized onions Grape tomatoesGarlicSalt & pepperInstructions: Preheat oven to 425. Thinly slice the Brussels sprouts, line cookie sheet with parchment paper. Grate fresh Parmesan cheese onto baking sheet, then layer with sprouts. Drizzle with olive oil and salt and pepper. Bake until sprouts are browned and cheese is melted and a little crispy. While couscous is cooking, caramelize onions in olive oil in a separate pan, once the onions are browned, add garlic, cook for a few more minutes. Remove onions and garlic from pan, brown sausage, then add tomatoes, sauté until tomatoes reach desired consistency. Once the couscous is done, add onions, tomatoes, sausage, and sprouts to the pot, mix thoroughly, add another sprinkle of Parmesan if desired. Enjoy! No Bake Fruit & Granola TartIngredients:CRUSTCooking spray2 1/2 c. honey and oat granola (about 9 oz.)1/4 c. coconut oil, melted 3 Tbsp. honey1/4 tsp. kosher saltFILLING & TOPPING2 c. plain full-fat Greek yogurt1 Tbsp. honey1/2 c. fresh blackberries1/2 c. fresh blueberries1/2 c. fresh raspberries1/2 c. fresh strawberries, stemmed, quarteredDirectionsCRUSTGrease a 9" loose-bottomed tart pan with cooking spray. In a food processor, pulse granola, oil, honey, and salt until combined and mixture holds together when squeezed (do not overblitz).Pour mixture into prepared pan. Using the bottom of a measuring cup or back of a spoon, press mixture firmly and evenly into bottom and 1/2" up sides of pan. Place pan on a baking sheet and refrigerate at least 1 hour or up to overnight.Make Ahead: Crust can be made 2 days ahead. If refrigerating overnight, wait until crust is firm, then tightly wrap pan with plastic wrap.FILLING & TOPPINGIn a large bowl, whisk yogurt and honey. Spread in chilled crust, using the back of a spoon or an offset spatula to smooth top.Decorate with fruit as desired and serve immediately.https://www.delish.com/cooking/recipe-ideas/a60044653/no-bake-fruit-and-granola-tart-recipe/
Hoda and Jenna light up the Empire State Building to celebrate the 5th anniversary of their show. Also, celebrity hair stylist Chris Appleton gives two lucky sisters a hair makeover. Plus, chef Elizabeth Heiskell cooks up a delicious caramelized onion and queso dip. And, best-selling author Anne Lamott joins the show to catch up and talk about her new book “Somehow: Thoughts on Love.”
From dining with a secret meatball tester to beer tasting in a convent turned brewery, join Darley Newman on a culinary adventure combining meatballs, beer and waffles in Liège, Belgium. Discover the city's hidden gems, including Boulets à la Liégeoise and peket at Amon Nanesse with Sébastien Laviolette of the Confrérie du Gay Boulet. Visit a bakery to learn about Liège's distinctive to-go waffles, and taste craft beer at Brasserie C beside the iconic Montagne De Bueren, an extreme staircase. Walk through an arts center housed in a former swimming pool and the bustling La Batte market. With each bite and step, uncover the quirky tapestry of flavors and medieval history that make Liège a must-visit destination for foodies and lovers of craft beer.
This episode is allll about Alison Roman's famous Shallot Pasta. Pasta with a shallot sauce may not be your first choice for a pasta sauce, but this recipe is here to sway you! Give it a try + let me know what you think! Recipe Link - https://www.alisoneroman.com/recipes/caramelized-shallot-pastaBe sure to follow at @thehcgpodcast.com :) xxMegan Hosted on Acast. See acast.com/privacy for more information.
We return to Melissa Clark in this episode, to dig in to her one-pan, one-pot, one-skillet, one-sheet-pan wonder. Joined by our friend Kirsten Collins, we go through the recipes we are loving from this collection of weeknight dinners. Recipes mentioned in this episode: Spiced pearl couscous with jammy eggplant and tomatoes (page 126) Full English breakfast (page 34) Cheater's chicken and dumplings (page 203) Caramelized carrots with pancetta, olives and crispy parmesan (page 50) Lemony turkey and white bean soup with winter greens (page 182) Smoky lentil stew with kielbasa and potatoes (page 214) Turkey and bean tamale pie (page 143) Tamale pie (Simply Julia) Spicy tomato white beans with sage, pecorino and garlicky crostini (page 216) Pizza beans (Smitten Kitchen) Parmesan white beans and kale with crunchy, garlicky breadcrumbs (page 82) Quick sausage, kale and crouton saute (Smitten Kitchen Every Day) Tender chicken in a pot with pearl couscous, lemon and mint (page 135) Crispy, spicy lamb with greens and avocado (page 72) Creamy peanut chicken with charred snowpeas (page 63) Miso-glazed salmon with roasted sugar snap peas (page 40) Spiced pork chops with buttery peas, radishes and mint (page 64) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers & Eat Your Books Cook along with us! Next cookbook episode (releasing 11/1/2023): New Native Kitchen, by Freddy Bitsoie
In this week's episode, we spotlight a green-egg laying wonder, the Olive Egger! We tell you all you need to know about finding and getting rid of poultry lice and mites, share our recipe for a delicious caramelized onion frittata with summer veggies, and provide some history and retail therapy with a look at vintage chickens from the Hazel Atlas Glass Company. Our sponsor, Grubbly Farms, is offering our listeners 30% off your purchase for first time buyers! That's a fantastic value! This offer does not apply to subscriptions and cannot be used with any other discounts. Click here for our affiliate link and use our code CWTCL30 to get your discount.Chicken Luv Box - use CWTCL50 for 50% off your first box of any multi-month subscription!https://www.chickenluv.com/Strong Animals Chicken Essentialshttps://www.getstronganimals.com/Breed Spotlight is sponsored by Murray McMurray Hatcheryhttps://www.mcmurrayhatchery.com/Nestera UShttps://nestera.us/cwtclUse our affiliate link above for 5% off your purchase!Roosty'shttps://amzn.to/3yMDJCaramelized Onion Frittata with Summer Veggieshttps://coffeewiththechickenladies.com/farm-fresh-egg-recipes/caramelized-onion-frittata-with-summer-veggies/CWTCL Websitehttps://coffeewiththechickenladies.com/CWTCL Etsy Shophttps://www.etsy.com/shop/CoffeeWChickenLadiesCWTCL Amazon Recommendationshttps://www.amazon.com/shop Support the show
Anne talks through how to make this easy dessert on both the stovetop as well as the grill. Either way, caramelized peaches are a simple and flavorful dessert that make the most of the summer fruit. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Produce: 3 peaches, 1 slice lemon (1/8) Cold: Butter Inside aisles: Brown sugar, cinnamon, and salt
We are always looking for new inspiration in the kitchen, and always facing the challenges of everyday life with kids, families and work demands. In this episode, we talk about what we've been cooking in our kitchens in the hopes that it'll inspire you. Recipes mentioned in this episode: Raisin pecan bread (Evolutions in Bread) Chewy earl grey sugar cookies (NYT) Apple & toasted oat muffins (Small Victories) Big cluster granola (The Smitten Kitchen cookbook) Eleven Madison Park granola (NYT) White bean tomato (Dinner in One) Miso-marinated salmon (Dinner in One) Pork chop skillet (Dinner in One) Orzo minestrone soup (Dinner in One) Italian roast potatoes (NYT) Sesame, cucumber and avocado salad (NYT) Rao's meatballs (NYT) Jennie's chicken pelau (Small Victories) Caribbean kidney bean pelau (Simply Julia) Potato chip ricotta fish cakes (Simply Julia) Sour cream pancakes (Small Victories) Chicken and black-eyed pea chili (Now & Again) Chili non carne (Linda McCartney's family kitchen) Caramelized shallot pasta (NYT) Steak fajitas (NYT) Hummus tehina (Zahav) Marinated goat cheese (Nothing Fancy) That Cheese Plate will change your life Resources mentioned in this episode: Melissa Clark interview on NPR Caro Chambers Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 5/17/2023): Korean American, by Eric Kim
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
Cook caramelized brussel sprouts --- Support this podcast: https://anchor.fm/haiying-yang/support
My name is Alexis Sicklick, and I am the founder and chef of Syncopated, where I offer you the chance to dine to the 'beet' of my culinary rhythm through playful, vegetable-forward pop-up dinners. With over 10 years of professional experience in some of New York's top restaurants, I am grounded in a strong foundation from which I love to break away whenever possible. Along with graduating at the top of my class from both The Culinary Institute of America and Cornell University's School of Hotel Administration, I spent time in the kitchens of Balaboosta – where I am currently the Executive Chef. I had the privilege of competing on Food Network's first-ever plant-based cooking competition hosted by Tabitha Brown. Not only was the show focused on satisfying those with vegan diets, but we also had to incorporate various food preferences and restrictions in each round. Feel free to follow my culinary adventures at www.syncopatednyc.com or on Instagram (@chefleci).
Here's a fun new take on peanut butter and jelly: Peanut Butter Toast with Maple-Pepper Bacon and Caramelized Red Grapes! Roasting Grapes from California caramelizes their natural sugars, intensifies their flavor, and makes them almost jam-like. Adults and kids alike will enjoy this fun, sophisticated take on PB&J—perfect for breakfast or brunch service! This video was produced by The Culinary Institute of America as an industry service for Grapes from California. Get the Peanut Butter Toast recipe here!
Big bold flavors and a big bold personality — Alison Roman brings it all in this book about “having people over” and not “entertaining,” thank you very much. Renee thinks Roman shows her immature side and we look past the very 1970s photography style to get to the meat of this popular cookbook. Resources mentioned in this episode: Alison Roman Small Kitchen, Big Thanksgiving video Sweet Enough Recipes mentioned in this episode: Creamy goat cheese with lemony za'atar (page 53) Seeded breadsticks with parmesan (page 66) Labne with sizzled scallions and chile (almost ranch) (page 22) A better garlic bread/Caramelized garlic on toast with anchovies (page 73) Frizzled chickpeas and onions with feta and oregano (page 168) Roasted squash with yogurt and spiced, buttered pistachios (page 148) The perfect herby salad (page 86) Celery salad with cilantro and sesame (page 100) Summer squash with basil, parmesan and toasted buckwheat (page 108) Smashed cucumbers with sizzled turmeric and garlic (page 107) Spicy caramelized leeks with fresh lemon (page 140) Buttered turmeric rice with crushed almonds and herbs (page 173) A very good lasagna (page 256) One-pot chicken with dates and caramelized lemon (page 194) Buttered salmon with red onion and dill (page 247) Salmon with soy and citrusy charred scallions (page 238) Lemony turmeric tea cake (page 309) Crushed blackberry and cornmeal cake (page 272) The only pie crust (page 311) Casual apple tart with caramelized buttermilk (page 284) Sweet and salty cream cheese tart (page 292) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 12/28/2022): Super Natural Every Day, by Heidi Swanson
Got leftover tri tip (or another steak cut)? Time for sandwiches! Tri-tip sandwiches are a real treat for lunch, and a delicious dinner option as well. Anne talks through the linked recipe as it's written, as well as other substitution ideas you can opt for as you look into your fridge. The printable recipe is linked above, but if you're putting together a grocery list, here's what you'll need per sandwich: 3.5 oz leftover steak 2 slices bread (or 1 roll) 1 slice cheese 2 tbsp sauce 2 tbsp caramelized onions Other recipes (aka toppings) mentioned in this episode: Caramelized onions and mushrooms Roasted red peppers
Caramelized was once just focused on food. But now it has become something much bigger.
We catch you up on Platinum glove, Hank Aaron, and Player's Choice awards, which is like watching the Golden Globes to prep for the Oscars. The GM meetings happened last week, weirdly during the “quiet period,” kicking off the official Hot Stove Season. We provide the annual qualifying offer vocabulary lesson, with offers tendered to 14 free agents. Scott Boras drives Pottymouth to defend high-end vegan restaurants and Patti to note that hamburger is in fact meat. We touch on how teams for sale and upcoming rule changes may affect the market. Solomon Bates reminds us that we've never picked a Colombian team, and Venezuelan ball is looking more attractive all the time. Get your vacation requests in early for Baseball for All Nationals in July, with the location reveal coming soon, and a women's professional baseball tournament in Sarasota in November. Please check the Babe Ruth glove in your attic, it may not be from a sporting goods store. We cross-train with the Boston Bruins where the players stand up against bullying in a very public way, and force the front office to make better choices. We say,”hot boyfriends on the stove,” “He lost me at hamburger,” “I like how you slide in and out of fictional baseball to actual baseball.”Get boosted, fight the man, send your game balls to Meredith, and find us on Twitter @ncibpodcast, on Facebook @nocryinginbball, Instagram @nocryinginbball and on the Interweb at nocryinginbball.com. Please take a moment to subscribe to the show, and leave us a review on Apple Podcasts or wherever you listen to NCiB. Become a supporter at Patreon to help us keep doing what we do. Say goodnight, Pottymouth.
Janet's 5 And Dine 9 - 15 - 22 Janet's 5 And Dine9 - 15 - 22 Caramelized Asian Pulled Pork
When the freshwater tank is torn, Dex and Mosscap have to work together to patch the hole. The two learn more about each other and themselves as they continue their conversations. A Psalm for the Wild-Built https://us.macmillan.com/books/9781250236210/apsalmforthewildbuilt Learn more about your ad choices. Visit megaphone.fm/adchoices
In this week's letter we are returning to the Dark Olympus series with the retelling of Psyche and Eros, in Electric Idol by Katee Robert. Can this heartthrob assassin and plus-size social media maven con not only their terrifying mothers, but all of Olympus as well in the the hopes of saving one of their lives? Find out as we take the story back to it's origins first, then follow this sexy new journey of Psyche, Eros, and other dark Olympus characters. If you can't get enough of the story continue with your hosts as we dish on our loves and hates, cast the book, and give you a soundtrack all while sipping our potions. Potion: Olympus Gossip Smash 2 oz. Bourbon 1 oz. Lemonade 0.05 oz. Peach mango brown sugar simple syrup Caramelized peaches and mangos In a shaker muddle caramelized fruit. Add bourbon, simple syrup, and lemonade and shake well with ice. Strain cocktail into glass and garnish with extra caramelized fruit, could also add a dash of cinnamon. Playlist https://open.spotify.com/playlist/6qSbXXdscyHzRJmngdLAFX?si=a9c3999b02894a7d Connect with us on the socials https://www.instagram.com/emotionsandpotionspod/ https://www.tiktok.com/@emotionsandpotionspod --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/emotionsandpotions/support
Bun Cha is one of the most beloved dishes from Vietnam's capital city, Hanoi, and is part salad, part noodle dish. This Bun Cha-inspired recipe features grilled caramelized lemongrass turkey in place of traditional pork shoulder patties. Your guests will love the combination of aromatic grilled lemongrass turkey, cool rice noodles, refreshing herbs, and sweet-tart dipping sauce in this recipe! Get the Vietnamese Bun Cha recipe here!
Today's recipe is Air Fryer Carrots (Roasted and Caramelized!).Here are the links to some of the items I talked about in this episode: #adMixing BowlsAir FryerHere'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.This episode was originally published in November, 2021 as Episode #16.Have a great day! -Christine xo
Caramelized onions sweeten a grilled cheese sandwich and sausage flatbread from the blog of Southern Oregon food writer Sarah Lemon.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom). If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (WoonHeng starts listing them at 1:57) before starting the episode.Buffalo Tempeh & Caramelized Onion Baked BunsMakes 8 bunsFor the dough:245 grams (about 2 cups) all-purpose flour1 tablespoon sugar1 1/2 teaspoons instant yeast1/4 teaspoon salt150 milliliters (⅔ cup) warm wateFor the filling:1 1/2 tablespoons neutral oil (like canola or vegetable), plus more as needed1 pound onions, thinly sliced (yellow, white, or red will work, but red will be a bit sweeter)1 package Lightlife Buffalo Tempeh, cut into 1-centimeter cubes1 handful chopped scallionsSalt, to tasteFor the “egg wash” and topping:1 tablespoon unsweetened soy or oat milk1/2 tablespoon maple syrupToasted white sesame seeds, for sprinklingPlant-based butter, melted Make the dough: Combine the flour, yeast, sugar, and salt in a large mixing bowl, then stir to combine. I prefer to mix the salt in first, then sugar and yeast next.Add the water and mix using a rubber spatula until there are no dry spots of flour in the bowl. (If the dough is too wet, add flour, 1 tablespoon at a time; if the dough is too dry, add water in 1 tablespoon increments).Transfer the dough to a floured work surface and knead until a smooth top forms. Place the dough back into the bowl and cover with a tight lid. Then, proof in a warm place until it doubles its original size, about 40 to 60 minutes depending on the weather.Cook the filling: Heat a large skillet with 1½ tablespoons of oil over medium heat. Add the onions and a pinch of salt, then sauté until soft and translucent, about 5 to 8 minutes.Push the onions to the side of the pan and pan-fry the tempeh for 1 to 2 minutes, until a thin crust forms and the sauce is well-adhered (add more oil if needed).Then, combine both ingredients together and turn off the heat. Fold in the chopped scallions.Let this mixture cool while you turn your attention to the dough.Assemble the buns: Grease an 8- x 11-inch baking pan with softened butter.To assemble the buns, uncover the dough and punch it down to release the air, then transfer to a floured work surface. Divide the dough into 8 equal portions (about 50 grams each) and knead each a few times to remove additional air bubbles, then roll into a ball. Work with one ball of dough at a time and cover the rest with a damp towel.Take a ball of dough and flatten it with your palm. Dust your rolling pin with flour and roll the dough out to about 4 to 5 inches in diameter.Place a portion of the filling (about 2 to 3 tablespoons per bun) in the middle and bring the sides to the middle and pinch to seal.Place the buns, seam-side down, on the greased baking pan, slightly apart. Cover with a kitchen towel and proof for 15 minutes while you preheat the oven to 375°F.Cook the buns: To make the plant-based egg wash, whisk together milk and maple syrup in a bowl until well combined. Brush the proofed buns with the wash and sprinkle the center of the buns with toasted sesame seeds.Bake until golden brown, about 25 to 30 minutes. Brush the cooked buns with melted plant-based butter right after you remove them from the oven to get a shinier look. This step also prevents the buns from drying out.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/
Thanksgiving is a time for reflecting upon all we're grateful for in our lives. It's also a time for giving to those we love. Just in time for the holidays, Delysia Chocolatier has made it possible to do both with the creation of its Thanksgiving hostess truffle collection gift box, a selection of 16 original truffles inspired by the favorite flavors of a classic American Thanksgiving dinner. Elegantly packaged in a festive holiday gift box, our Thanksgiving hostess truffles are a delicious way to express thanks for all the labor and love (not to mention chopping) that go into the preparation of an elaborate holiday meal. Classic Thanksgiving dishes such as sweet potato casserole, cranberry sauce, caramelized stuffing and apple pie are all mouthwateringly delicious on their own – but just imagine savoring these traditional treats surrounded by an encasing of dark, gourmet chocolate. Taking advantage of freshly harvested ingredients and rich flavors of autumn, these timely truffles are certain to earn the thanks of your hostess (and her guests). This Thanksgiving-inspired 16-piece truffle collection contains: 4 Sweet potato casserole chocolate truffles 4 Cranberry sauce chocolate truffles 4 Apple pie chocolate truffles 4 Caramelized stuffing chocolate truffles Web: https://delysia.com/ About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!
Thanksgiving is a time for reflecting upon all we're grateful for in our lives. It's also a time for giving to those we love. Just in time for the holidays, Delysia Chocolatier has made it possible to do both with the creation of its Thanksgiving hostess truffle collection gift box, a selection of 16 original truffles inspired by the favorite flavors of a classic American Thanksgiving dinner. Elegantly packaged in a festive holiday gift box, our Thanksgiving hostess truffles are a delicious way to express thanks for all the labor and love (not to mention chopping) that go into the preparation of an elaborate holiday meal. Classic Thanksgiving dishes such as sweet potato casserole, cranberry sauce, caramelized stuffing and apple pie are all mouthwateringly delicious on their own – but just imagine savoring these traditional treats surrounded by an encasing of dark, gourmet chocolate. Taking advantage of freshly harvested ingredients and rich flavors of autumn, these timely truffles are certain to earn the thanks of your hostess (and her guests). This Thanksgiving-inspired 16-piece truffle collection contains: 4 Sweet potato casserole chocolate truffles 4 Cranberry sauce chocolate truffles 4 Apple pie chocolate truffles 4 Caramelized stuffing chocolate truffles Web: https://delysia.com/ About the show: ► Website: http://www.ashsaidit.com ► Got Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ashsaidit ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, Spotify, iHeart Radio & Google Podcasts. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!
While Thanksgiving is an admittedly carb and protein-rich meal, most people would agree that the menu isn't truly complete for this holiday without something green included. For the next episode of Cooking Up a Storm, we seek out the sage advice of chef and restaurant-owner Marcus Samuelsson, who'll share his recipe for a new take on an old holiday favorite: Caramelized Brussels Sprouts. This isn't your grandma's recipe, we promise.Caramelized Brussels SproutsServes 41 pound Brussels sprouts, outer leaves removed and halved1/4 cup extra-virgin olive oil, divided2 cloves garlic, thinly sliced2 sprigs rosemary, chopped, reserving 1/4 teaspoon for the dressing1 teaspoon berberesaltfreshly ground black pepper1 shallot, thinly sliced1/2 cup peanuts, rough chopped2 tablespoons chopped fresh parsley1 tablespoon maple syrup1 tablespoon sherry vinegar1/2 cup pomegranate seedsPreheat the oven to 450 F.In a large bowl, toss the Brussels sprouts, 2 tablespoons of the olive oil, garlic, most of the rosemary and berbere until well-combined.Season with salt and pepper, and toss to combine.Place the sprouts on a parchment-lined sheet pan and roast until lightly caramelized and cooked, about 15 minutes.Meanwhile, in a large, high-sided skillet, warm the remaining 2 tablespoons of olive oil over medium heat.Add the shallots and peanuts and cook, stirring often, until the shallots are softened, and the peanuts are lightly toasted, about 4 minutes.Add the parsley, 1/4 teaspoon rosemary, maple syrup, vinegar and a generous pinch of salt, and stir to combine.Add the pomegranate seeds and roasted Brussels sprouts and toss to combine. Season with salt, to taste; serve.Recipe by Marcus SamuelssonFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.
These loaded sweet potatoes with caramelized kimchi, tofu crumbles, and a drizzle of gochujang crema are a healthy twist on loaded baked potatoes. The caramelization process transforms kimchi from tangy and crunchy, to deeply rich and savory with a jam-like consistency. For added protein, Chef Toni Sakaguchi from The Culinary Institute of America tops the sweet potatoes with Nasoya Plantspired's Zesty Mexican Style Superfood Skillet. It's the perfect addition to a loaded sweet potato! Get the Loaded Sweet Potato with Caramelized Kimchi and Tofu Crumbles recipe here!
Food of the Day: Blue Moon Dine-In Theater Caramelized Banana PuddingTony also talks about his trip to the Fine Arts Building and being moved by a dairy cow.This is an unofficial podcast. All views expressed are that of Tony Dahlman and #TKDFairFood and not intended to be on behalf of the Minnesota State Fair.** Facebook: http://bit.ly/TKDFairFood** Twitter: https://twitter.com/hashtag/TKDFairFood** Instagram: https://www.instagram.com/tkdfairfood/
: Episode 1913 - On this Sunday School episode, Gina Grad and Vinnie Tortorich talk wedding presents, sugary vegetables, NSNG® restaurants, carby milks, vegans, and more. https://vinnietortorich.com/2021/08/sugary-vegetables-episode-1913 PLEASE SUPPORT OUR SPONSORS SUGARY VEGETABLES Onions and bell peppers have surprising amounts of sugar when prepared or eaten a certain way. If you're having a few slices of either, do not worry. But, a bloomin' onion or something of the like should be avoided. Caramelized veggies should also be avoided for ketosis reasons. VEGAN 'EXPERTS' Vinnie wanted some vegans in his movie. He was going to make sure their voices could be heard, but they said no. The emails will be in the movie, however. FAT DOC 2 IS AVAILABLE ON iTUNES and AMAZON Please also share it with family and friends! Buy it and watch it now on iTunes to get it to the top of the charts. We need it to get big for people to see it. Here's the (BLUERAY, DVD, PRIME) (MAY NOT BE AVAILABLE YET ACROSS THE POND). And the And the https://amzn.to/3rxHuB9 [the_ad id="17480"] PLEASE DON'T FORGET TO REVIEW the film AFTER YOU WATCH! FAT DOC 1 IS ALSO OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com Https://www.nsngfoods.com Https://www.bit.ly/fatdocumentary
TOTALLY SATURATED with Him!
Chef Eric Watson joins Amy & JJ to discuss stone fruits. In this episode: Pavlova with stone fruits, lemon curd, etc. (good summer dessert), Stone fruit salad, Caramelized/grilled peaches, Burrata Cheese with nectarines and arugula pesto and Fermented stone fruits. Foodie Friday is brought to you by Prime Cut Meats. See omnystudio.com/listener for privacy information.
Lou joins us again today to talk about so many things! We vent a little here, and vent a little there; we talk more about Kobra Kai; we talk covid vaccinations, as well as probably the best (or worst) reason for us to do coffee reviews! Today’s coffee: Peet’s Ethiopian Super Natural - https://www.peets.com/products/ethiopian-super-natural Lou’s Grinder: https://www.shardor1.com/coffee_grinder_series My Grinder: https://fellowproducts.com/products/ode-brew-grinder Patreon - https://www.patreon.com/sundaygrindpod - we'd love your support! Website - https://www.sundaygrindpod.com Instagram - https://www.instagram.com/sundaygrindpod/ Twitter - https://twitter.com/sundaygrindpod Facebook - https://www.facebook.com/sundaygrindpod TikTok - https://vm.tiktok.com/ZMJHytMqj/ Artwork done by Briana Wardwell - https://www.instagram.com/brianadoesart/ All music Composed By Robert Brown and used with permission ©Crazy Dog Media LLC. All rights reserved.
On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode.Caramelized Cream CarrotsCarrots (as many as you want to eat; Kristen uses 2 large)Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup)Salt (to taste)"The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness.The next questions we ask: what can be the carrots and what flavors can we add to our cream?"Excerpted from Alex Talbot and Aki Kamozawa's Ideas in Food.
The most delicious and easy recipes that will satisfy your hunger! YOUTUBE CHANNEL: https://www.youtube.com/channel/UCtYuJDZk3DinDeaH0O1nV-w/videos INSTAGRAM: https://www.instagram.com/_krazzyfoodie_/
Facebook Post Link: https://www.facebook.com/love972fm/photos/a.218818928136035/4255463684471519/《靓妈厨房粉tastic》: 粉樱分享社区养生导师 https://www.facebook.com/carol.lim.1441 Aunty Carol 提供的《猪脚醋》食谱。错过了粉樱的烹饪节目或想重温过去的节目，可以到 MeListen，收听“靓妈厨房粉Tastic" 的 Podcast：https://www.melisten.sg/podcast/playlist/LOVE-972-靓妈厨房粉tastic-Podcast-12560966想订 Aunty Carol 的食谱书，请点击网址了解 :https://shor.by/auntycarol蜜汁排骨4人份材料A. 排骨 500克B. 蒜头 （拍扁） 5瓣C. 白糖 2汤匙30毫升D. 生姜（切片） 20克E. 白芝麻 10克F. 水 (包括腌制排骨的汁*） 250毫升腌料 (用于腌制)G. 料理酒 2汤匙30毫升H. 胡椒粉 1茶匙5毫升I. 生姜（搅成姜末） 10克J. 酱青 1汤匙15毫升腌制步骤：1. 将排骨，料理酒，胡椒粉，姜末和酱青 放入碗中，搅拌均匀。2. 放置腌排骨1小时。（*留下腌制排骨的汁备用）烹饪方法:1. 打开炉子，热锅（无须加油），加入腌制排骨，用低火煎两面至金黄色。2. 从锅中取出，放在一边备用。3. 在同一锅中，用低火加热，加入白糖，煮成焦糖色。4. 加入排骨，搅拌均匀，确保所有排骨都涂上焦糖酱汁。5. 加*腌制排骨的汁， 水，蒜头，和姜，搅拌均匀，然后转小火焗30分钟。6. 30分钟后，关火，加入白芝麻，拌匀。7. 即成。Caramelized spare ribsServes 4 personIngredientsA. Spare ribs 500gB. Garlic（flatten） 5 clovesC. Sugar 2 tablespoons 30mlD. Ginger (cut into thin slices) 20gE. White sesame seeds 10gF. Water (including marinating sauce*) 250mlIngredients for Marinating Spare Ribs:G. Cooking wine 2 tablespoons 30mlH. White pepper 1 teaspoon 5mlI. Ginger (blend into paste) 10gJ. Light Soya sauce 1 tablespoon 15mlMarinating Steps:1. Put spare ribs, cooking wine, white pepper, ginger and light soya sauce into a bowl and mix well.2. Set aside to marinate for 1 hour.*Keep the marinating sauce for later useMethod of Cooking:1. Turn on stove and heat wok, using low heat (no oil ), add in spare ribs and pan fry both sides till golden brown.2. Remove from wok and set aside for later use.3. In the same wok, using low heat, add in sugar and let it simmer into caramel colour.4. Add in spare ribs, and stir well and make sure all spare ribs are well coated with the sauce.5. Add in *marinating sauce, water, garlic, and ginger, stir well and turn on low heat and let it cook for 30 minutes.6. After 30 minutes, turn off stove, add in white sesame seeds, mix well.7. Serve. Credit Recipe: Carol LimCredit Program Producer: Violet FenYing Love 972FM
December is a magical month... a month full of holiday cheer, cozy meals, twinkling lights, and excitement. Sure, things might look different this year than years past, but that doesn't mean there isn't still reason to celebrate! Cara Greenstein of "Caramelized" is a pro at helping you "elevate the everyday" - from home decor to kitchen tips to tablescapes and more, Cara helps bring that added layer of love into the home. (Oh and full disclosure: this episode was recorded the week of Thanksgiving, hence the few Thanksgiving references. :) ) Connect with Cara-- Website: http://www.caramelizedblog.com/ Instagram: https://www.instagram.com/cara_melized/ Show References: http://www.caramelizedblog.com/blog-roll/2019/3/how-to-refresh-your-shelves-for-spring.html?rq=how%20to%20style%20your%20shelves https://www.target.com/p/ninja-4qt-air-fryer-black-af101/-/A-53649826?clkid=71e0b30cN864811ea83ad42010a246e0d&lnm=81938&afid=rewardStyle&ref=tgt_adv_xasd0002 Connect with Sarah-- Instagram: https://www.instagram.com/wellbeing.wellbought/
In food news this week: Community Fridge helps ease food insecurity worsened by COVID-19 You can also follow the fridges on Instagram: https://www.instagram.com/phlcommunityfridge/ https://www.instagram.com/germantownfridge/ https://www.instagram.com/thefridgeon52nd/ In our What’s for Dinner? segment, Joy’s having Butternut Squash Alfredo In our How’d You Make That? segment, Marisa talks us through caramelized onion kale. We’re talking edible holiday gifts … Continue reading Episode 341: Butternut Squash Alfredo, Caramelized Onion Kale, and Edible Gifts The post Episode 341: Butternut Squash Alfredo, Caramelized Onion Kale, and Edible Gifts appeared first on Local Mouthful.
Stefin and Andrea are singing the praises of two cookbooks, Jubilee by Toni Martin, and Regula Ysewijn’s Pride & Pudding — both full of food history, beautiful photographs, and intriguing recipes. Andrea and her family loved the Cheddar, Bacon, and Caramelized Onion Quiche from Good Things Baking Co., despite an unexpected pastry modification. This week, Stefin’s tackling Betty Crocker’s Make-Ahead Peach Breakfast Bake with a planned modification of her own -- homemade Bisquick. Finally, the duo have a whole batch of Pancake Possibilities to make you flip.You can read the full show notes here. Listeners, we hope our show provides a bit of respite when you need it most. Be well, and thanks for listening! Bake along with Stefin and Andrea in their baking Facebook group, Preheated Baking Podcast Listeners. You can find links to recipes on their baking website www.preheatedpodcast.com, or follow the hosts on Instagram, @preheatedpod. Listeners, you can always leave the hosts a voice mail at (802) 276-0788.Join the fun! Amazon links are affiliate, meaning we earn a few cents from every purchase made through our link.
In food news, this week we’ve got Farm to parking lot to table: The pandemic is inspiring creative efforts to get locally sourced food via Washinton Post In our What’s for Dinner? segment, Joy made Seitan Beet Burgers In our How’d You Make That? segment, Marisa’s caramelizing fennel for hummus bowls and she’s definitely going … Continue reading Episode 322: Seitan Burgers, Caramelized Fennel, and Food Videos The post Episode 322: Seitan Burgers, Caramelized Fennel, and Food Videos appeared first on Local Mouthful.
DC makes caramelized onion pasta and Haley Hepworth RETURNS to eat it and talk MacGuyvering dorm-room pesto with a butter knife, her mom's legendary grilled cheese, bread baking under quarantine, the lost-to-history danish-but-not-really-a-danish of Ada County, and so much more! RECIPE: https://goingbackwards.wordpress.com/recipes-i-love/vegetarian-main-dishes/pasta-with-carmelized-onions/
I am really pleased to have Chef Chris Shepherd of Houston, TX on the show. Chef Chris Shepherd is a James Beard Award winner and was recently named by the Robbery Report magazine as the best chef in the world. He has helped change the landscape of the Houston culinary scene since opening Underbelly in 2012. What we covered in this episode Chef Chris Shepherd is the most recognizable Chef in Houston, TX.In 2019 he was named the Chef of the Year (in the world) by Robb Report, the luxury-lifestyle magazine based in Los Angeles.Houston is known to be the most diverse city in the US. Chef Chris Shepherd describes the food scene in Houston.Food takes you to local ethnic places and you get to learn from people and they learn from you. And just sharing life experiences. And that's it's a beautiful, beautiful thing. His cookbook "Cook like a Local" is broken into six chapters dedicated to integral ingredients of the unique Houston melting pot: fish sauce, chiles, soy, rice, spices and corn.When Chef Chris Shepherd talks about "local food" he is not talking about locality of ingredient, he is talking about locality of culture. Chef Chris Shepherd says that his cookbook is a love letter to Houston, and to the US. And it's a love letter to accepting and to start to learn and understand where we're going as people.His has an unconventional approach to the restaurant business. He opened Underbelly in 2012 and closed it in 2018 even if the business was good. With One Fifth Chef Chris Shepherd decided that with the five year lease he will have five restaurants in five years with five different concepts: year one Steakhouse, year two Romance languages (French, Spanish, and Italian), year three Mediterranean (Greek inspired), year fourvGulf Coast cuisine.To learn more about our my conversation with Chef Shepherd, click on the link to the podcast episode on Apple Podcasts http://bit.ly/Chef_Chris_Shepherd p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 12.0px Helvetica} Links to other episodes in Houston Chef Drake Leonards - EuniceBaker Matthieu Cabon - Magnol French Baking Submitted questions from podcast listeners How to use fish sauce?What I learned is that there should be two ingredients in fish sauces. There should be anchovies and there should be salt. And that's it. For a home consumer to use fish sauce make sure you are buying quality. And that's pretty easy to do at this point. Then it's like how do you balance something so super funky that you need something sweet, that you need something spicy, that you need something to tone it back. You need some acidic. And it's just learning about balance. I think fish sauce is the perfect day to inspire you to learn balance in a dish because most cooks cook with salt, pepper and maybe a little bit of lemon juice or lime juice or something on a dish. But it's more about understanding the balance of sweetness, sour, the spice, the funk. Fish sauce is a perfect ingredient for young cooks, especially to understand their palate and to understand balance and flavors.Where to use fish sauce?If you are going to brines a chicken. I think for use it in a little bit of fish sauce into it gives it that "you'll never know it is there" spice or flavor profile. It is perfect in Bolognaise sauce. You had a little bit in your Bolognaise and it just gives it that umami richness. If you aren't looking to do predominantly a Vietnamese or Thai influenced flavor, that you're adding just a little bit of sodium and more of that richness of fermentation and that richness of umami, that flavor contrast that you can't find, that you can't buy, that it's there and you have to use these ingredients then I think for fish sauce is the absolutely perfect way to put those things in there. A little bit in a vinaigrette, a little bit in a braising.Chef Chris Shepherd chicken wings recipe?Caramelized fish sauce, chicken wings. Greatest thing ever.
In this episode of the Spirits Blind Tasting podcast I'm doing a blind tasting of the Barrell Bourbon Infinity Project & Westland Garryana American Single Malt Whiskey. Feel free to follow along with a dram of any of these or any other spirit you enjoy as I try to uncover the aromas and flavors of these 2 spirits. If you'd like to support this podcast and get access to the behind the scenes video recordings from this episode, please join me on Patreon: https://www.patreon.com/spiritspeopleMy tasting notes from this episode can be found below:Spirit A - Barrell Bourbon Infinity Project (59.65% ABV)AppearanceClarity: ClearIntensity: DeepColor: GoldSuggested texture: HighNoseCondition: CleanIntensity: MediumAroma characteristics: Brown sugar, butterscotch, vanilla, hints of fresh apples, dried orange peel, toasted white bread (wheat?), butter, nutmeg, lightly charred oakOther notes: Very quiet and dry nose, profile feels hidden. Ethanol sharpness is peaking through which could mean higher ABV which could be masking the aromas, or it could mean an older spirit where the aromas are very integrated (or both).ABV: ~50%PalateSweetness: DryTexture: Warming, mouth filling, medium > high viscosityIntensity: PronouncedFlavor characteristics: Brown sugar, baked apples, vanilla, dark chocolate, burnt toast, butter, cinnamonOther notes: Palate is much darker and complex than the more sweet nose aromas. Feels like most of the aromas and flavors are from the barrel, and not the distilled spirit.Finish: Long very complex (Oak, char, dark chocolate)ABV: 55%-60%ConclusionQuality level: Very good > OutstandingBlind guess: Low Rye mash bill Bourbon, >10 years, Heavily Charred barrelsSpirit B - Westland Garryana American Single Malt Whiskey (56.2% ABV)AppearanceClarity: ClearIntensity: Deep Color: GoldSuggested texture: MediumNoseCondition: Clean Intensity: PronouncedAroma characteristics: Fresh lemon peel, caramelized apples, apple cider, sultanas, sea salt, hints of peat(?), red grapes, other red berries?Other notes: Very powerful nose with very clear aromas and a mix of very fresh and very sharp notes. Nose gets darker and more deep/complex as it opens up and warms up. Wine/fortified wine cask?ABV: ~55%PalateSweetness: DryTexture: Warming, mouth filling, medium > high viscosityIntensity: PronouncedFlavor characteristics: Caramelized apples, grated lemon peel, cloves, raisins, fortified wine, stewed fruits/berriesOther notes: The palate revealed more of the darker notes that came out with heating up the spirit on the nose. Feels very aromatic and almost herbal on the palate.Finish: Long and very complex (apples, oak, fortified wine) ABV: ~55%ConclusionQuality level: OutstandingBlind guess: Single Malt, Red Wine or Fortified wine cask, 10-12 yearsIf you have any questions or comments, please feel free to reach out to me at any time on Instagram @spiritspeople
In this very first episode of the Spirits Blind Tasting podcast, I'm doing a blind tasting of the Redbreast 12 year Irish whiskey and Wild Turkey Master's Keep Decades bourbon. Feel free to follow along with a dram of any of these or any other spirit you enjoy as I try to uncover the aromas and flavors of these 2 spirits. My tasting notes from this episode can also be found below:Spirit A - Redbreast 12 year Irish whiskey (40% ABV)AppearanceClarity: ClearIntensity: PaleColor: AmberSuggested texture: ThinNoseCondition: CleanIntensity: Medium > LightAroma characteristics: Caramelized apple, Vanilla, Lemon, Sultanas, Buttery Toast, Cereal NotesABV: < 50%PalateSweetness: DryTexture: Watery, SpicyIntensity: Light > MediumFlavor characteristics: Peppercorn (side of tongue), All spice, malty, digestive biscuits, burnt toastFinish: Short > Medium, Some complexity (Mostly peppercorn bitterness) ABV: < 50%ConclusionQuality level: Very GoodBlind guess: Irish or Japanese WhiskySpirit B - Wild Turkey Master's Keep Decades bourbon (52% ABV)AppearanceClarity: ClearIntensity: MediumColor: AmberSuggested texture: OilyNoseCondition: CleanIntensity: MediumAroma characteristics: Burnt sugar, Oak, Leather, Vanilla, Dried Orange Peel, Ripe Apricot, Almonds/MarzipanABV: > 50%PalateSweetness: DryTexture: Mouth Filling, WarmingIntensity: PronouncedFlavor characteristics: Oak, Char, Burnt Toast, Vanilla, Roasted Almonds Finish: Long, Some complexity (Char and Leather)ABV: > 60%ConclusionQuality level: Very Good > OutstandingBlind guess: Barrel Strength BourbonIf you have any questions or comments, please feel free to reach out to me at any time on Instagram @spiritspeople
Paula serves up a treat with delicious Armagh apples.
Caramelized Consent - Episode 93 by
In this episode of Say It Southern we are talking with Cara Greenstein of the Caramelized blog. Cara is a young business woman with a special eye for making your everyday elevated. Her award winning blog, Caramelized, gives readers the tools needed to take their home, lifestyle and food to the “next” level. We enjoyed getting to know Cara on a personal level and hope you enjoy listening to this episode of Say It Southern.
Cassie Liscomb and Bob Hansen of Briess Malt & Ingredients Co. explain the various methods of production of caramel malts, as well as some fast/easy/affordable sensory methods for evaluating caramel malts in the brewery for QA and R&D.Links: MBAA TQ: Kilned vs. Roasted: A Differentiation of Caramelized Specialty Malts Master Brewers Mobile App
Paula serves up a delicious treat with chocolate and bananas.
Austin and I sit down to talk about the past week or two, onion butts, comedy, leaking windows, other shit. I try to sell out to Schwan's meals and see if I can't get some free bland chicken!
Your house will be filled with the aroma of caramelized onions and warm spices if you make this chicken dish. We loved this version of chicken and rice, including onions, cinnamon, cardamom, and clove. Fresh herbs at the end brightened up the whole dish.
Looking for simple easy stock and sauce recipe to add to your Fall delicious meals? We have you covered. Are you looking to help support the Simple Eats brand? Click this link: anchor.fm/simpleeats to become a monthly supporter. Simple Eaters I love you all. Lets make this world a healthier place to live. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support
Sometimes we have more beer than show. So we decided to do some short one beer episodes. This is the fifth in that series and we're talking porters and Chicago. --- Support this podcast: https://anchor.fm/life-behind-beer/support
It’s the winter edition of our “Eating for Power” series! Prepare your soups and stews, ladies and gentlemen. And, may we suggest, your curries? In this episode, Daphnie explains what it means to eat for power, and she and Joanna share some of their favorite powerful warming recipes for the winter months.Links in this episode: GrowNYC list of what's in season in New York, Beef and cabbage "egg roll" stir fry, More info on the Maillard reaction, Video of how to safely cut open a squash, Recipes: French Onion soup, Beef Stew, Caramelized onions, 25 Sweet Potato recipes, Roasted Delicata Squash, Blood Orange Almond and Ricotta Cake
Episode 5 of Season 2 features music from VANJESS, Jay Prince, Christian Rich, Sángo, Young RJ, NATIV3 SOUNDS, ESHÉ , Isatta Sheriff, Bishat, Pittsburgh's natives Truely AP, WavinLane, Sierra Sellers and much more. Stream the episode in full below and sure to check out www.elitemuzik.net LEEHAHN x VANJESS - Fall Back (1:48) Jay Prince — Peace Of Mind (feat. Avelino) (5:31) Christian Rich — runaway (DJ Eternity Edit) (8:30) Sángo — Callin' On U (11:05) Knucks - Turnover (13:36) BIRTHDAY - We Need To Talk (15:47) Danzey — Creative (prod. Moijueh) (18:30) RAY SARGENT X RANDOM P - You're Not A G #YNAG (20:46) sun. — **simone [demo] (22:48) Young RJ — Huh?! (23:35) NATIV3 SOUNDS — (C.Wills) Head High (26:20) ESHÉ — Nice Things Prod By Thmwy (28:08) Truely AP - Realms [Prod. by Wavinlane] (31:56) Mac DeMarco - On The Level (34:05) Sierra Sellers — Too Far Gone (ft. Courtesy) (37:10) dabbletheband — Caramelized (39:26) Semente de Maçã / betojmd — Mount Hopeless (Cover) (40:58) Jahlaam — Fantasy prod. by Spadey (43:15) Isatta Sheriff — Moving On (46:14) BlaaqGold — Hiatus Kaiyote - Laputa (BlaaqGoldRemix) (49:24) Bishat — Told Me (51:56) Tara Carosielli — Leave You Lonely (54:36) DOJA CAT — LIE DOWN (56:18) Coco Mamba - "Bad & Boujee" (Migos Cover) (58:15) Sampha - Timmy's Prayer (Chopped + Screwed) (1:00:59) NINETEEN NINETY FOUR⠛ — Butterfly (1:03:13) To Keep up with Elite Muzik Radio be sure to follow us on Twitter and Instagram @EliteMuzik or @DJEternity on Instagram and Twitterelitemuzik.net www.indiecreativenetwork.comNow Streaming On www.elitemuzik.net, iTunes, Google Play Music, Soundcloud & CASTBOX.Fm under Elite Muzik Radio via Indie Creative NetworkThis podcast is powered by Pinecast. Try Pinecast for free, forever, no credit card required. If you decide to upgrade, use coupon code r-1aea92 for 40% off for 4 months, and support Elite Muzik Radio.
This time on Saucewise, we talk about our bad lunches. We also become thought leaders. We also dole out some Pokemon battle tips. And there's weird ketchup.
Cillian joins That Old Pod again to discuss this week in tech. Discussion covers the new releases by AMD and Nvidea; the future of the processor market; quantum computing; Google's new product releases and some issues arising with Google Home; digital assistants and space travel. *There were some technical issues uploading the file. If you notice your audio stop after 5 minutes and become crackling noise, or issues with the alignment of the audio, erase the download and simply download the episode again. Show NotesAMD RyzenAMD and ATI mergerAMD BulldozerMultithreading vs Multiple-core ProcessorsQualcomm SoCPS3 Cell ProcessorPrices of AMD Ryzen vs Intel i7ARM in mobileIntel Tick-Tock ModelWhat is a SoCHow is a GPU different from a CPU?What is Nvidea CUDA?NVidea 1080 TIValue of 60 FPS (frames per second)What is SLI?CPU Power ConsumptionGPU Power ConsumptionWhat is Bitcoin Mining?AMD VegaApple A Series ProcessorsApple silicone developmentApple silicone purchases - Lucio was confusing the PrimeSense acquisition with what he meant to be discussing, the PA Semi purchase, a US based company. Apple has also purchased several other semi-conductor teams for their engineering talent including Intrinisity and Passif SemiconductorQuantum computingLucio kept saying Qubit and meant D-WaveFirst quantum computer was highly contested but eventually verified in 2014Google quantum seversIBM quantum computersAdvantages of graphene processorsIntel abandoning silicone at 7 nmNokia 3310 re-release2G network shutdown5G specification is under reviewPalm/WebOSGoogle JamboardMS Surface Hub vs Google JamboardGoogle Hangouts latest updatesWhat is Slack?Google Answer issuesGoogle Home on Obama Google Home Caramelized Onion RecipeMachine Learning a Video GameSpaceX plans to send two private astronauts around the moon in late 2018Article to visualize Earth’s atmosphere. Deep space is defined as the area outside of these zones. Humans have not left the atmosphere since the Apollo missions.Europe Space Agency current and future activitiesChina’s Space Program’s latest newsUnited Arab Emigrates Space Program plans to build inhabitable human settlement on Mars by 2117, on track to send probe to Mars in 2020Apollo 1 Cockpit fireTesla PowerwallEnder’s Saga - Whole series is absolutely fantastic and a must read. Xenocide is the third book and Lucio’s favorite. Shadow of the Hegemon is now the 6th book in the seriesPlant communication has actually been shown in a number of studiesMushroom growth time lapseAre viruses alive?Solar system Trappist-1 discoveredThe actual image astronomers have used to understand Trappist-1New suggestion for planet classificationsHow electrons behave in an electric circuitProsthetic limbs responding to brain signalsImages reconstructed from people’s thoughts
0210 Cook In Style : Caramelized Onion Tortilla
Today I decided to talk about an old school culinary favorite; caramelized onions. so versatile and delicious caramelized onions are a wonderful addition to many other dishes. The classic French Onion Soup features these sweet lovingly cooked onions paired with beef stock, herbs etc. I recommend cooking a large batch of these then using them in other dishes. Excess onion can be frozen.
Espresso Nutella Mousse - With the Christmas holiday likely the last big meal of the year, I felt it prudent to share with y'all a light (though decadent) dessert to finish the merry night's festivities. Easy to assemble and affording you the chance to make it well in advance, this dessert offers something for everyone; coffee, peanut butter, chocolate, fruit (either bananas or tart berries), whipped cream and toasted nuts. Enough said. In this episode we discuss air bubbles, heavy rescue tools and humans raised by elves. For more, including the recipe, please visit www.thefirehousechef.com
This week on Out To Lunch, we visit Watermarc Restaurant in Laguna Beach for some off-the-charts gourmet burgers and fries. When Don tells you that he's taking you for a "light lunch" it's a good idea to give thought to what he considers a "light lunch." Burgers with toppings like duck confit, brie, caramelized onions, bacon, gorgonzola horseradish cream, and aioli are hardly for the "light" crowd.
Real Women of Philadelphia: This week in the Entree; Breakfast category, Jenny Flake of picky-palate.com shares a Philadelphia Cream Cheese, caramelized onion and bacon quiche that the whole family will love, and kids love for dinner! For a chance to win $500 daily, make sure to send us your favorite Philly cream cheese recipe at www.RealWomenofPhiladelphia.com.
Daphne Brogdon "Tee Time" Quaker Instant Oatmeal (Peaches and Cream) Topped with: Caramelized pineapple cubes, toasted coconut flakes, fresh diced mango, yogurt. For extra sweetness add a spoon of honey or agave. Go to QuakerOats.com/CreateYourDay to create your perfect AM oatmeal topping. For every creation made- up to 25,000- Quaker will donate $1 to Share Our Strength.
Chef Mario impresses Rachel with some hashbrowns that are anything but ordinary. http://www.2minutechef.tv
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