Podcasts about carsberg

Kalen and David catch up.  Kalen talks about his experience at the Beecher's Mac and Cheese extravaganza.  Marketing of ice cream.  Single source scoops?!?!   We get into owning guns.  Debate options of knife fighting.  Practicality.  Arming teachers.  Adjusting.  Home use.  Protection.  Climate refugees.  Hunting? Talk about day to day.  Nothingness.  Free time.  Dog ownership.  Kayaking.   Fluidity of movement.  Kitchen life.  Chef life.  Debate greatness between chef Rautureau, Carsberg, Stowell.  Dedication to the craft.  Owning under your own terms.  Balance.  Sock fetish.  

Denne gang er Søren taget på besøg hos Thomas fra Brønshøj. En aktiv fyr med mange fritidsinteresser. Den 34-årige Thomas er bl.a. FDF'er og står bag den rullende bar på Samsø Festivallen, er meget glad for at rejse, har et fleksjob hos Carsberg og er ikke bange for at gå i byen med sin rollator. Alligevel synes han at tanken om et parforhold er svær, for hvad har man at byde en partner som MS'er?

In this episode, Chef Carsberg demonstrates the second of his recipes featured in Modernist Cuisine: Pecorino with truffle honey. This dish illustrates the cooking technique of planking: cooking using a smoldering wood plank, used to impart a lightly smoky flavor.

March 20th is the start of spring, which means one thing: the updated spring menu. Chef Carsberg shows how to make one of the upcoming dishes, asparagus salad with parmesan ice cream.

Since its release in March, Nathan Myhrvold's Modernist Cuisine has been called one of the most influential books on the craft of cooking. We were tremendously honored to have two of Chef Carsberg's signature dishes included in the book. In this episode, Carsberg shows how to create one of the two dishes profiled in the book: Dungeness crab cannelloni with honeycrisp apple.

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

Chef Carsberg shows how to plate Bisato's chocolate feuilletée -- dark chocolate, pistachio crème, and orange.

Chef Carsberg highlights one of Bisato's dessert specials: pineapple ravioli with white chocolate soup.

Chef Carsberg shows his technique for making parmesan crisps - suitable for a snack or a garnish.

In under 10 minutes, Chef Carsberg makes a poached duck egg with Umbrian truffles, provolone, and brioche.

Chef Carsberg captures the essence of autumn in his latest addition to the menu, Butternut Squash Risotto.

Chef Carsberg makes a classic Italian pairing: prosciutto and melon. (The "Ferrari" of meat slicers is optional.)

Think scrambled eggs are dull? Think again. Chef Carsberg shows his technique for making scrambled eggs with summer truffles from Umbria.

Chef Carsberg shows how to make one of the current desserts on Bisato's menu: Summer berries with ewe's milk cheese.

Kort oppsummering av påsken, Carsberg, altergutter og BJ, overfølsom terroralarm, alvorlig fritid, antikke møbler med mer!