Podcasts about chinese bbq

Steve Soo Hoo was born in Los Angeles, raised at the foothill of Dodger stadium in LA Chinatown and later moved to San Gabriel Valley to the city of Montebello. He is the youngest of three children to a family who is one of the original founding families of Los Angeles' Chinatown. He attended school in Montebello where he was always involved with some sort of art (visual or audio) and technology, he loved his apple ii+ and iie... yes he's that old. He's a child of the 70s/80s watching iconic sitcoms and played in nostalgic arcades of legends throughout the SGV (Pirates Cove, Electric Planet, Tilt, and Pac Man arcade), iconic brand mascots and pop culture was part of his daily diet. He witnessed the growth of the internet at it's infancy in the early 90s attending college when IRC was the latest and cheapest form of communication with friends throughout  the US who were from the SGV which influenced him to keep up with technology. Steve became a Graphic Designer while attending Long Beach State. He has designed a wide variety of clients in numerous industries including videogame, aerospace, entertainment, legal, healthcare, and finance (which he is currently designing for). He's definitely influenced by his past exposure to iconic brands of the 70s and 80s as he creates new designs for his various projects.Steve has a passion for food and cooking that started as early as he could remember following his mom cooking and also visiting relatives at their restaurants in LA and SGV. As a method to relax from work, Steve loves to cook and BBQ, seeing the instant reactions of people eating his latest creation brings him joy, more so when it's masses of people. He loves exploring the next food trend in the SGV, which currently appears to be hot pot or Chinese BBQ skewers. The foodie hunt continues, onward to the next food post on his IG while finding hidden spots as a 9th year yelp elite reviewer.Instagram: @og_stevie_foodie___________________Music CreditsIntroLike it Loud, Dyalla, YouTube Audio LibraryStingerScarlet Fire (Sting), Otis McDonald, YouTube Audio LibraryOutroIndecision, Dyalla, YouTube Audio Library__________________My SGV Podcast:Website: www.mysgv.netNewsletter: Beyond the MicPatreon: MySGV Podcastinfo@sgvmasterkey.com

Began this week with the ongoing events unfolding of the Wagner group marching on Moscow, only to abruptly stop and turn around. Plus a Chinese BBQ joint exploded killing dozens, the Titanic submersible comes to a tragic end, Hunter Biden's plea deal, Paris explosion mystery, and a guy who enjoyed squirting his semen as well as fake semen on to dozens of women imprisoned for four years. Music: Damu the Fudgemonk/"Coco Mango Diced"

Dottie Pepper visited the radio station. Spelling Bee starts today! See ya later alligator. Cement in the toilets. Chinese BBQ pancakes. Why do things taste differently on planes? Elizabeth Holmes is headed to Bryan. That's my hometown.

The Sunken Diamond. We all know what is coming. After life pay. Dottie Pepper visited the radio station. Spelling Bee starts today! See ya later alligator. Cement in the toilets. Chinese BBQ pancakes. Why do things taste differently on planes? Elizabeth Holmes is headed to Bryan. Winner! Texas Space Commission. Space Force Fridays. Joint bank accounts. Would you rather? Top karaoke songs.

Agincourt institution famous for Chinese BBQ and Filipino Lechon

Welcome back to Season 2, Episode 173 of the Asian Hustle Network Podcast! We are very excited to have Jennifer Liao and Caleb Wang on this week's show. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday and Saturday, so stay tuned! Growing direct-to-consumer Chinese food company Xiao Chi Jie (XCJ) was founded by second-generation Chinese Americans Caleb Wang and Jennifer Liao, who are on a mission to share honest representations of the food they grew up eating and open consumers' minds and palates to new and exciting flavors, textures and aromas. The company originally started as a Seattle-based restaurant in 2018; it expanded into the direct-to-consumer space in 2020, when the COVID-19 pandemic inspired them to innovate. Available nationwide, XCJ's product line includes frozen restaurant-quality xiao long bao (soup dumplings), sauces, bamboo steamers, and most recently, frozen shāo kǎo (Chinese BBQ skewers). Jen spent ten years in the life sciences and health tech sector in research, enterprise, and consumer focuses. Caleb spent ten years as an investor in private and public markets. To stay connected within the AHN community, please join our AHN directory: bit.ly/AHNDirectory --- Support this podcast: https://anchor.fm/asianhustlenetwork/support

Beijing Duck and the Pandemic: The story of Chicago's iconic Sun Wah BBQ with Kelly Cheng, General Manager Times certainly have been challenging for our nation's restaurants during these pandemic times. Come join us as Kelly Cheng tells her savory story of her family's iconic restaurant and its place in Chicago's culinary history. Kelly will also regale us with the story of Chinese barbecue and the secret of preparing Beijing duck. And she will share how she and her family and their business have struggled through and survived the pandemic. A bit of history: Sun Wah BBQ started its journey in New York's Chinatown where it was crammed into a storefront hardly wider than nine lengths of roast ducks. Its founder, China-born Eric Cheng, continually refined his skills as a Hong Kong style barbecue chef. While Sun Wah did well, it was still “a crowded fish yearning for larger oceans,” Kelly Cheng said. Eric and wife Lynda took their four toddlers to Chicago and made their dream grow. In the spring of 1987, they opened Sun Wah BBQ in Chicago's Uptown neighborhood, a few doors away from the Argyle Redline Station. Over the next two decades, Sun Wah BBQ accumulated a legion of enthusiastic diners and the restaurant helped transform the neighborhood. The children became fixtures on weekends and holidays, learning the fundamentals that would help them ultimately expand their parents' heart and soul. In 2018, they received America's Classics award from the James Beard Foundation. By September 2008, three of the four children (Kelly, Michael, and Laura) grasped the baton to lead Sun Wah BBQ into its next phase. Each had been developing skills that would feed into the continued success of the restaurant. Kelly earned her MBA from DePaul University, Michael followed his father's teachings on mastering Chinese BBQ, and Laura completed her degree from the Kendall College of Culinary Arts. In 2009, Sun Wah moved around the corner to 5039 N Broadway, an historic building, four times the size of their Argyle restaurant. The Chengs were now able to showcase Chinese barbecue to the max, with their star dish, Beijing Duck, winning national acclaim. Kelly will give us a look at how this delicacy is made and carved at tableside. Quite a show indeed! (Warning: Attending this Zoom program may cause intense hunger pangs.) Recorded via Zoom on October 20, 2021 www.CulinaryHistorians.com

GUEST'S NAME: Adam RoyCULINARY SCHOOL AFFILIATION: Joliet Junior College, Joliet, ILBIO: Chef Adam Roy was born and raised in Chicago, IL, USA. He started his career as a dishwasher in a small 9 table restaurant in his hometown of Frankfort, Illinois. He continued working there for many years and eventually took over as chef. After working in various other food and beverage establishments, he decided to attend culinary school and enrolled in the nearby Joliet Junior College where he earned an associate degree in Culinary Arts.After graduating from Joliet Junior College, he worked his way around the United States including being employed as a pastry cook in Chicago and a hot kitchen cook at the famous Mount Washington Resort in New Hampshire. Eventually the travel itch took over and he took a private chef's position on a luxury yacht that sailed the Mediterranean Sea including stops in Greece, France, Italy and Spain.His career continued in other areas of the globe when he was hand selected for a mini-ambassadorship and a 1-year exchange program in Germany, which is where Chef Roy learned the German language. Enjoying Europe, Chef Roy accepted a 1-year position in Zurich, Switzerland at the Dolder Grand Hotel. He then returned home to the United States before joining Holland America Line where he cooked on large cruise ships traveling the globe, from Russia and Northern Europe, to Hawaii and South America.Eventually Chef Roy left the ships and moved to Singapore where he worked while attend a 3-week Asian cooking school, learning traditional Chinese Dim Sum, Chinese BBQ, Thai Cuisine as well as Chinese Vegetarian and Regional Cuisines. This led to a job working as a chef de cuisine with the Novotel group in Bangkok, Thailand and then various chefs position working for the Shangri-la Hotel Group in 5 different hotels located in Oman, Malaysia and China for close to 10 years. In total, Chef Roy has lived overseas for more than 20 years and has worked in almost every hospitality industry situation one could imagine. During this time, he also earned his bachelors and Master of Science in Hospitality Management remotely from Florida International University. EMAIL: chefaroy@hotmail.comWEBSITE: https://chefaroy.wixsite.com/mysite/aboutSign up for our email list / newsletter: https://chefroche.com/contactRATINGS / REVIEW: If you enjoy this episode or the podcast overall, please consider leaving a short review and ratings on Apple Podcasts / iTunes if you have an iPhone or iPad. It takes less than 30 seconds, and it really makes a difference in spreading the word, getting new listeners and guests, as well as sponsors!To do so, click HERE and then scroll down to the “Ratings & Reviews”; tap the amount of stars you want to give; tap on “Write a Review”; create a headline; write your review; click “Send”. SPONSORSHIP / SUPPORT:If you like the show, this episode, and/or the video clips, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also donate through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChefIf you contribute just the price of a cup of coffee a week, you will be helping to support the hosting, purchasing, creation and production of our episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the podcast, please contact us at: culinaryschoolstories@gmail.comABOUT THE SHOW: Culinary School Stories is a weekly podcast with engaging interviews that shares the stories of people from around the world that have an association with a culinary school in some way. Each episode we bring you the best stories from people around the food service world whose lives have been influenced, impacted, touched and/or enriched, for good or for bad, from their culinary school experience. And this Podcast is dedicated to telling their story!From current students and alumni, to faculty and administrators, this interview style podcast allows for longer, more in-depth, open discussions about issues, stories and tales surrounding culinary school. We hope you will listen in and learn what each of our guests has to say as we talk to them about their relationship to culinary school, as well as their journey, the people who helped them, and their goals and dreams for the future. Join us as we ask and discover, “What's your culinary school story?”RESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)CSS Podcast Website: http://www.culinaryschoolstories.comChef Educator Podcast Website: http://www.chefeducator.comMain Website: http://www.chefroche.comYouTube: https://www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheInstagram: https://www.instagram.com/CulinarySchoolStoriesNOTE: If you want to share your culinary school story in a future episode, all you have to do is go to http://www.culinaryschoolstories.com and download the guest questionnaire at the bottom of that page. Once you fill it out, email it back to us. After we review it, we will be back in touch to set up a date and time to talk!MUSIC: "Family Montage" by Biz Baz Studio, YouTube Audio LibraryCulinary School Stories is a proud member of the Food Media Network!Copyright 2021Support this podcast at — https://redcircle.com/culinaryschoolstories/donations

This Thanksgiving we are thankful to those who stay home and stay healthy. Hopefully, just this year, we'll all trade in the long car rides from house to house and the usual busy-ness of prepping and cooking, for a quieter, smaller feast at home. Join Ana, Lynn, and Leanna as they take a trip down Thanksgiving memory lane, over the river and through the wood, to pick up a Chinese BBQ turkey from an undisclosed location, right after their annual biscuits and gravy breakfast with la suegra. Play along with a game of This or That: Thanksgiving Edition and see how you match up, then head to the episode post on IG @ladiesinprogresspodcast and tell us your favorite Thanksgiving memory.

> Went on Sunday with my girlfriend to a Chinese BBQ at her work interesting!, Still working alot had to re-apply to a job will apply to more!, Working on my New NAS system over the weekend, Will we see another stimulus?, Plus some TV/Film Talk Newz......ENJOY!!!  Getting Google Fi well Use this referral code at signup (C1MDDP) then when active for 30 Days You and I get $20 credit off our next Bill!! ENJOY!!  >> Hosted By: Mr. Mike Visit on Twitch.tv/JuJu2Cast - Live Sundays at 2PM ESTMusic Used: Theme: NEW! JuJu2Cast Theme: Cyberpunk 2077 Mix - Youtube.com Format: MP3Bitrate: 128 Kbps STEREOLength: 1:12:10Listen:

One of the most delicious Chinese Food Dish out there is Char Siu. Here I walk you through making.my version which also happens to be gluten-free. --- Send in a voice message: https://anchor.fm/foodinfive/message

Featuring the best in the music business from Machel Montano and Rikki Jai with Mor Tor Remix. Also Rakesh Yankarran with Mousie. Big hits from Motto, Skinny Fabulous, Ricky T, Destra and Raymond Ramnarine with Dil-E-Nadan. It’s a spectacular Chutney Soca road mix that will have you bouncing at the party all night long! Stream it, share it, love it! Shout outs to the followers on Twitter (https://nycmixing.com/2P6yzaq) and Tumblr (https://nycmixing.com/2OUIxfb). Mixcloud feed has also been updated with the latest mixes at https://nycmixing.com/2z1VBEF. Made some minor tweaks to the Tumblr page, given that Automattic (owners of Wordpress) just purchased the social media platform from Verizon. Hopefully, they bring some cool enhancements and don’t do drastic changes. This week Regal rolled out their Unlimited movie plan and Apple has a credit card, only time will tell if these items are excess or something we truly need. Finally saw Hobbs & Shaw of the Fast and Furious franchise, it featured lots of cool cameos. Also had the McLaren and the Jeep Gladiator. Korean BBQ is trending, but don’t overlook Chinese BBQ, hot and spicy with lots of flavors! I’ve tried the Impossible Burger, now on to Beyond Meat

In the 19th episode of the Seattle Foodie Podcast, we interview renowned Seattle Chef, Scott Staples. Scott formed the Staples Restaurant Group and currently owns Feed Co. Central and Uneeda Burger. Listen as Scott tells us how he became a chef and how Feed Co. and his other restaurants have evolved. Also, you asked and we answered! We skipped the weekly recap and events for this upcoming week and decided to focus on a neighborhood in Seattle and tell you all about our favorite eateries in that area. This week, we decided to tackle the International District/Chinatown. Monica and Nelson cover everything, which included our best recommendations for Chinese BBQ, Dim Sum, Late Night Eats, Hot Pot, Noodles, Desserts, and so much more. As always, thank you for listening and we hope you enjoy our latest episode!

A Patch of the Midwestern Quilt An occasional series about ethnic cultures who call the American Midwest home Sun Wah BBQ has had a generational shift from its founder Mr. Cheng, a Chinese immigrant from Guangdong province in China, to his American born children: son Michael (BBQ Chef) and daughters Kelly and Chef Laura, who trained at Kendall College. The children have one foot in Chinese culture and one foot in American, allowing them to convey Chinese BBQ processes expertly. They will explain traditional BBQ methods and some non-traditional variations, which sometimes were the results of errors with outstanding culinary results. While they offer whole roasted pigs, they are also able to roast suckling pigs by hand over coals. While Sun Wah BBQ offers traditional Chinese BBQ, they are also expanding their repertoire to BBQ not always commonly found commercially in America, such as turkeys for Thanksgiving and various other fowl customers bring in from hunting trips. We will be touring their kitchens, thus comfortable clothing and closed toe shoes are expected. Please, no hanging sleeves, scarves, shirttails, jewelry, etc., since the kitchen will have open flames and marinade barrels. This program is hosted by the Greater Midwest Foodways. The Greater Midwest Foodways Alliance is dedicated to celebrating, exploring and preserving the American Midwest’s unique food traditions and their cultural contexts.

A photo of some Chinese BBQ chicken has caused confusion for some Australian customers.A Reddit user posted a photo to the social media site showing several boxes of the Woolworths-brand chicken.From the angle that the user took the photo, it looks as though the word 'Shit' has been scrawled over the box. Have no fair - the supermarket chain is not selling shitty chicken. It's simply the time that they were cooked - 7:45"It took me a minute to realise why someone would be writing “Shit” all over the Woolworths chicken", the user wrote. LISTEN TO ANDREW DICKENS DECIPHER THIS CASE ABOVE

Cooking@100 Mph, Dog People Show

Hour 1: Monthly contributor and creator of one of the biggest BBQ and Grilling websites in the world, Meathead Goldwyn from Amazing Ribs, joins me for the first two segments of the evening.  Topics on the agenda tonight include Chinese BBQ, Glogg and we will also cover the Pork Barrel BBQ Top 25 list from last week.   Hour 2: Creator of the Grilling 24×7 website, John Thomas, joins me for the first time.  John will give us some background on his website, what lead him in to the BBQ and Grilling industry and hit some recipes as we lead up to the “Big” football game.   Helping me close the show tonight, the official BBQ Central Show sauce and rub reviewer, Scott Roberts joins me.  Scott has some new items on the agenda to review…and tell you if they are worth the purchase or not! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ’rs Delight Wood Pellets Green Mountain Grills I-Grill 

Hour 1: Monthly contributor and creator of one of the biggest BBQ and Grilling websites in the world, Meathead Goldwyn from Amazing Ribs, joins me for the first two segments of the evening.  Topics on the agenda tonight include Chinese BBQ, Glogg and we…

Hour 1: Monthly contributor and creator of one of the biggest BBQ and Grilling websites in the world, Meathead Goldwyn from Amazing Ribs, joins me for the first two segments of the evening.  Topics on the agenda tonight include Chinese BBQ, Glogg and we will also cover the Pork Barrel BBQ Top 25 list from last week.   Hour 2: Creator of the Grilling 24x7 website, John Thomas, joins me for the first time.  John will give us some background on his website, what lead him in to the BBQ and Grilling industry and hit some recipes as we lead up to the "Big" football game.   Helping me close the show tonight, the official BBQ Central Show sauce and rub reviewer, Scott Roberts joins me.  Scott has some new items on the agenda to review...and tell you if they are worth the purchase or not! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Tasty Licks BBQ Supply Steven DiFranco Jewelers Butchers BBQ BBQ'rs Delight Wood Pellets Green Mountain Grills I-Grill