Podcasts about Ciabatta

Der Brot-Battle hat begonnen. Welches ist das Superbrot? Ciabatta, Simit, Focaccia, Pumpernickel, Lavaş oder Mühlenbrot? Wer gewinnt bei DSDSB!? Heute erfahrt ihr außerdem wichtige Dinge. Unter anderem warum Basti gerne Omas "Du kleines Ferkelchen" in der Obstabteilung zuraunt und ihr lernt über Özcan was wirklich gut und gesund für eure Stimme ist! Die Jungs nehmen euch mit ins Restaurant, auf Instagram und an viele andere Orte und Themen dieser Welt.+++ Lade SAILY in deinem App-Store herunter und verwende beim Bezahlen unseren Code "wurst", um einen exklusiven Rabatt von 15% auf deinen ersten Einkauf zu erhalten. Weitere Informationen findest du unter https://saily.com/wurst +++ +++ Weitere Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/bratwurstundbaklava ++++++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.html +++ +++ Wir verarbeiten im Zusammenhang mit dem Angebot unserer Podcasts Daten. Wenn Sie der automatischen Übermittlung der Daten widersprechen wollen, klicken Sie hier: https://datenschutz.ad-alliance.de/podcast.html +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Do we need to create more with friends? This week, Joey and Jess talk about consuming, the value cycle, parallel play, time horizons, water-based cooking, and Ciabatta. They don't talk about Real Genius. references Superstar "My grand theory of life is to just hammer the shit out of quadrant 4" 

The guys discuss why a social media HIPAA Law is necessary, when Ciabatta bread is the most romantic path to fresh air, and how Damon will never be more bangable than a muppet. 

Il pane può essere un progetto di design? Ma forse anche un progetto di vita? Ne parliamo con Laura Lazzaroni, giornalista, scrittrice e consulente nel mondo della panificazione. Dalla sua esperienza internazionale tra Milano, New York e Roma, Laura ci accompagna in un viaggio tra antiche varietà di grano, tecniche di panificazione e la progettualità dietro un alimento che troppo spesso diamo per scontato. Pane e giornalismo si intrecciano in un appassionato racconto che esplora successi e fallimenti, scoperte e illuminazioni, passione per la scoperta e per la sorpresa, ma anche incontri con Enzo Mari, Zaha Hadid, Niko Romito, Carol Choi, Elena Reygadas e molti altri. E soprattutto, se non sapete cosa fare… fate dei flatbread!I link della puntata: L'account Instagram di Laura https://www.instagram.com/lauralazzaroni_ “Dieci lezioni di cucina” di Niko Romito e Laura Lazzaroni https://giunti.it/products/dieci-lezioni-di-cucina-romito-niko-9788809859920  “Altri Grani, Altri Pani” di Laura Lazzaroni https://www.guidotommasi.it/guido-tommasi-editore/catalogo/altri-grani-altri-pani “La formula del pane” di Laura Lazzaroni https://giunti.it/products/la-formula-del-pane-lazzaroni-laura-9788809911000 “The New Cucina Italiana” di Laura Lazzaroni https://www.hoepli.it/libro/new-cucina-italiana/9780847868551.html Il sito di Niko Romito https://www.nikoromito.com Il sito di Davide Longoni https://www.davidelongoni.com  Rantan, la microfattoria con tavolo dello chef di Carol Choi e Francesco Scarrone https://rantan.it Rosetta, il ristorante di Elena Reygadas https://rosetta.com.mx  Hypertrattoria, festival dedicato alla trattoria contemporanea https://www.instagram.com/hypertrattoria/  Il primo libro suggerito da Laura: “Marcovaldo ovvero Le stagioni in città” di Italo Calvino https://it.wikipedia.org/wiki/Marcovaldo_ovvero_Le_stagioni_in_città Il secondo libro suggerito da Laura: “La Talpa” di John le Carré https://it.wikipedia.org/wiki/La_talpa_(Le_Carré)  

We picked up the habit of tortilla in Barcelona, then worked on it in New York. The open-faced omelet, which is what tortilla means in Spain, can be served either at room temperature, as we do at Mangia, or hot, which you can do at home. Just bring the skillet straight from the broiler to the table, with the ciabatta in a basket alongside. And if ciabatta is not available, substitute a large baguette.

We tasted a salad like this, with chicken and a splendid nut sauce, in Turkey one summer. When we got home, we decided to try it with hazelnuts. It is elegant company fare, thanks in large part to the hazelnuts. Ciabatta loaves, made from flour, yeast, and water, are shaped like an old and much-used slip- pers-hence the name, which is Italian for "old slipper." If they are not available where you live, use baguettes, which should be easy to find.While many people think of sandwiches only at lunchtime, this one makes a swell supper served alongside a simple green salad.

There are big, bold flavors in this tasty combination. The ingredients here have a natural affinity for one another and come together without a hitch. Make this easy for yourself by preparing the broccoli rabe sauté in advance. As for the bread, we always recommend toasting it for panini-reason being that you don't want it to be chewy. If ciabatta is unavailable, simply use a baguette, and toast it as well.A note on Pecorino Romano: It can be tricky to slice. For optimum results, have the cheese at room temperature and slice it with a cheese slicer or a sharp knife. Shards taste just as good if you can't get thin even slices.

We're going way back to when my sisters, Annie and Kottie Kreischer, swabbed up and stopped by so I could cook ‘em Cuban sandwiches and celebrate the Buccs goin' to the Super Bowl. Also, I coated everything in mayo or butter. It was delicious. Follow Annie Kreischer: https://www.instagram.com/anniekreischer Follow Kottie Kreischer: https://www.instagram.com/kottiekreischer Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Cuban Sandwiches and Tostones Ingredients: * Pork * Ham * Olive Oil * Garlic * Chili Flakes * Salt * Pepper * Cumin * Oregano * 1 large white onion * Bay leaves * Orange juice * Lime juice * 1 cup chicken stock * Ciabatta bread * Mayonnaise * Dijon mustard * Pickles * Swiss cheese * Butter Steps: 1. Set instead pot to sauté and add olive oil, garlic, chili flakes 2. Season meat with salt, pepper, cumin, and oregano then put into instant pot 3. Slice onion and add to meat to brown 4. Add orange and lime juice, chicken stock, and bay leaves 5. Set pressure cooker to 25 minutes 6. Chop up pork and add finishing salt 7. Heat skillet on stove 8. Split bread and layer the sandwich with Dijon, Swiss cheese, pickles, ham, pork, then more Swiss 9. Dip sandwich into melted putter then toast on skillet, place another heay skillet on top of sandwich press down to make bread more crisp 10. Heat a few inches of oil in a pot for deep frying and peel plantains into 1-inch chunks 11. Fry plantains until golden brown, take out, smash plantains and refry for another minute 12. Sprinkle with seasoning salt Learn more about your ad choices. Visit megaphone.fm/adchoices

This is such a great brunch idea and a great start to Father's Day. This mince is spiked with some fried onions and chilli and served with an egg.  Serves 4-6     Ingredients  2 tbsp olive oil   400g beef mince  2 carrots, grated   1 bay leaf   ¼ cup red wine   400g tin chopped tomatoes   ½ tsp sea salt + pepper  2 medium onions, sliced thinly   1 tbsp butter or oil   1-2 red chilli, sliced thinly   1 fried egg per person to serve  Ciabatta slices to serve, toasted   Finely chopped chives to garnish     Method  1.Heat oil in medium sized saucepan and brown mince, breaking it up with a fork as it cooks to keep it loose. Add grated carrot, bay leaf and red wine. Cook for 3-4 minutes then add tomatoes and seasoning. Reduce heat to a simmer and cook for 20-30 minutes.  Taste and season with more salt or pepper to dad's taste.   2.Whilst mince cooks, fry onions in butter or oil. Get some really good colour on them before adding the chilli at the end. Set aside and use pan to fry eggs.  3.Plate up, topping mince with fried egg and chilli onion mix and toasted ciabatta slices on the side. Sprinkle with chives.    Nici's notes - Cooked mince, like casseroles, curries and soups, ages well overnight so prepare it the day before Fathers' Day, refrigerate, then re-heat for brunch.   - Use one tablespoon of balsamic vinegar instead of red wine if you prefer.    LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nachdem Marcel den Sport für sich entdeckt hat, muss er direkt aus einer misslichen Lage gerettet werden. Lars hingegen hasst so gut wie Alles am Sommer, außer die Fußball-EM. Neben verschiedenen, verstörenden Brot-Stories (alle Fans von Ciabatta, Baguette und Toastbrot müssen jetzt ganz stark sein) klären die beiden auch heute wieder eine von den Faktis eingesendete, heikle Frage.

Lafayette's restaurant scene is famously difficult. There are more restaurants per person in the Hub City than there are in New Orleans, Austin and even New York City. Plus, you're not just competing with the restaurant down the block. This is a place where everyone cooks. People set the standard in their own kitchens.  So what do you do if you move to Louisiana from a culinary capital like New York? How do you get ahead? Well, to start, you don't open a Cajun restaurant. Peter Cooke made that decision early on, when he opened Park Bistro, a fine dining concept grounded in Italian cuisine that's tucked into Lafyette's Saint Streets neighborhood.  Peter cut his teeth in high end cuisine in New York. At 25, he became the executive chef at Krupa Grocery near Prospect Park in Brooklyn and earned the restaurant a Michelin Star recommendation. He guided the restaurant through the pandemic and burned out. Plus, he married a girl from Louisiana. So he and his family relocated to Lafayette in 2022. Within a few months, he opened a restaurant and called it Park Bistro — a nod to his old New York neighborhood.  Chances are, if you're making a sandwich in Acadiana, you're using Evangeline Maid bread. It's a childhood staple known for its soft texture and surgary flavor. It's white bread. The processed stuff that's great for a grilled cheese sandwich or a dollop of barbecue sauce. Country bread it is not. For all its French heritage, artisan bread making has not really been a big thing in this neck of Louisiana.  But that's changing. One of the bakers behind a movement of craft bakeries is Chris Frazier of Boscoyo Baking Company.  Chris got into baking while working in the construction industry in Austin. He and his partner Haley met, and then ran bakeries in Portland, Oregon but moved to Lafayette to be closer to family. They opened Boscoyo in 2023.  Boscoyo zigs where white bread zags. They use stone milled whole grain flours and slow fermentation sourdough to make staples like Focaccia, Baguette, Ciabatta and their in-demand pan de campagne — the traditional french country loaf. They also offer pizza nights and cakes to fill out their business line. All of their baked goods are made with the same approach. No white flour and as much local sourcing as possible.  Out to Lunch Acadiana was recorded live over lunch at Tsunami Sushi in downtown Lafayette. You can find photos from this show by Giada Morgan at itsacadiana.com.See omnystudio.com/listener for privacy information.

Give us this day our daily (ciabatta) bread! There are hundreds of bread recipes, so what does this line of the Our Father mean? The Catechism of the Catholic Church addresses the Our Father, so Fr. Ben unpacks the prayer for you, especially as we approach Father's Day. Thank you for listening. We'd love to hear from you! You can visit Ask Fr. Ben | St. Michael Church (stmichaelmemphis.org) to submit questions and topic ideas for the podcast. You can also follow us on Facebook at Soul Food Priest and let us know what you think of the podcast.

On this episode of Three Kitchens Podcast, Erin is again baking bread. This time it's the Italian sandwich bread, ciabatta. This is her first time trying this recipe and she's got some great tips for you if this is also your first time baking ciabatta. Ciabatta bread was first baked in 1982 by Arnaldo Cavallari in response to a concern he and other Italian bakers had about the popularity of sandwiches made from baguettes imported from France.  They wanted an Italian alternative for sandwiches and so the recipe for ciabatta came about. Ciabatta is created with a soft, wet dough made with high gluten flour.Baking ciabatta takes a little bit of planning and preparation as you need to begin with a yeast starter (similar to sour dough), which you make the day before. It's a very wet dough (Erin likens it to cake batter), and it takes some work to form a ball of dough.  Erin gives some good tips for working with it to make buns or loaves.  Once you have your basic bread dough, you can add herbs or whatever you like. Erin made two varieties for us - one with sundried tomatoes and the other with sliced olives. Finally, she placed a pan of hot water in the oven while baking. It was a soft, fluffy and delicious bread, perfect for toast, a quick pizza or your favourite sandwich. Store-bought ciabatta bread absolutely does not compare to the home-baked stuff. It was amazing and well worth the effort.  Episode Links~~~~~ Ciabatta Bread Recipe~ Fluffy Focaccia Bread Recipe~ You Gotta Focaccia S1 E15~ Baking Sourdough Bread with Guest, Larry Harris S3 E25~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastTikTok @threekitchenspodcastRate, review, follow, subscribe and tell your friends!

Lavorare in giro è diventata orami una cosa abbastanza frequente. Poterlo fare in comodità è una cosa che aiuta e rende più produttivi. Questa puntata nasce dopo alcune richieste ricevute e fa un riassunto di come mi organizzerei io e di cosa mi porterei appresso per essere sempre comodo e operativo. Tutti i link su Amazon sono sponsorizzati, come al solito. Ciabatta: https://amzn.to/4ccOtXD Adattartore Schuko: https://amzn.to/3IH5z2k Schermi privacy: https://amzn.to/3wX7f53 Mouse Logi entry: https://amzn.to/4904Sf9 Mouse Logi MX: https://amzn.to/3TDnjl9 Mouse Logi Vertical: https://amzn.to/3x7PiAA (se vuoi un mouse Logitech MX vertical usato, tenuto bene, con la custodia scrivimi!) Tastiera MX Keys: https://amzn.to/3Tmhffv Tastiera NuPhy: https://nuphy.com/collections/keyboards/products/air75-v2 Cuffie Bose QC: https://amzn.to/3To4XmO Cuffie Sony: https://amzn.to/4ch3PKC Saponetta 4G: https://amzn.to/3VgEDhe Router 4G: https://amzn.to/48SIgx2 Cavo di rete: https://amzn.to/3Pmwwf6 Router 4G GL-Inet: https://amzn.to/4ccPgI5 SSD USB: https://amzn.to/3wQEDKA Borraccia: https://amzn.to/3TBEBPN Macchinetta caffè: https://amzn.to/3vhY0vN Perché non usare una VPN: https://gist.github.com/joepie91/5a9909939e6ce7d09e29?permalink_comment_id=3875498 Come facciamo in Google: https://research.google/pubs/beyondcorp-the-access-proxy/ AlDente, software di gestione batteria per MacOS: https://apphousekitchen.com/ Pillole di Bit (https://www.pilloledib.it/) è un podcast indipendente realizzato da Francesco Tucci, se vuoi metterti con contatto con me puoi scegliere tra diverse piattaforme: - Telegram (o anche solo il canale dedicato solo ai commenti delle puntate) - TikTok (per ora è un esperimento) - Twitter - BlueSky - Il mio blog personale ilTucci.com - Il mio canale telegram personale Le Cose - Mastodon personale - Mastodon del podcast - la mail (se mi vuoi scrivere in modo diretto e vuoi avere più spazio per il tuo messaggio) Rispondo sempre Se questo podcast ti piace, puoi contribuire alla sue realizzazione! Con una donazione diretta: - Singola con Satispay - Singola o ricorrente con Paypal Usando i link sponsorizzati - Con un acquisto su Amazon (accedi a questo link e metti le cose che vuoi nel carrello) - Attivando uno dei servizi di Ehiweb Se hai donato più di 5€ ricordati di compilare il form per ricevere i gadget! Il sito è gentilmente hostato da ThirdEye (scrivete a domini AT thirdeye.it), un ottimo servizio che vi consiglio caldamente e il podcast è montato con gioia con PODucer, un software per Mac di Alex Raccuglia

主播：梅莉（法国）+Wendi（中国）歌曲：I'm Coming Home近期，外媒评选出了“世界上最好吃的50种面包”，看看都有哪些面包入围。提到最好的吃的面包，咱们主播梅莉第一反应就是French baguette（法棍）。 The French baguette is a long (长的）, thin bread （薄面包） that we eat with basically everything（基本上什么都可以搭配着吃）， like butter（黄油）， jam（果酱），nutella（巧克力酱）。You can also make sandwiches with it（用它做三明治） and it's really good.除了法棍面包呢，中国也有一种“面包”入选，那就是烧饼，而且还排在法棍前面呢，hahaha...01. 烧饼用英语怎么说呢？实际上， we would just say the pinyin (拼音）, so it is called shaobing or huoshao。可以直接读它的拼音。But also some people call it Chinese Sesame Flatbread（也有人说成“中国芝麻面包”）。• flatbread扁面包，饼• sesame芝麻02.如何用英语介绍烧饼？You could explain it as a type of baked （烤）, unleavened（未发酵）, layered flatbread（多层面饼） in northern Chinese cuisine 。• unleavened未发酵的• leaven v.发酵主播梅莉和她周围外国朋友也都喜欢吃烧饼，especially the ones that have filling(有馅）！Filling这个词非常好用。饺子，包子，火烧里面的馅儿都可以说是filling。03.外媒是如何报道烧饼的？They are saying that when you crack into the sesame-seed crust of a shaobing, it reveals tender layers that are rich with wheat flavor.“掰开烧饼酥脆的芝麻酥皮，是柔软的多层结构，充满了浓郁的小麦风味。”• crack into：掰开，把...分裂为• crust：酥皮，面包皮• tender:柔软的，嫩的文中还提到了烧饼的制作工艺。 “Expert（专业的） shaobing bakers whirl（旋转） and slap the dough（拍打面团）so thin that the finished product has 18 or more layers（18层甚至更多）。” “The north Chinese flatbread can then be spiked with sweet（甜的） or savory fillings（美味的馅）, from black sesame（黑芝麻）paste to smoked meat（熏肉） or Sichuan pepper（四川花椒）.” 中国不同地方的烧饼做法和口味都很不一样。或许我们大部分人和主播Wendi的想法一样，“I never knew that shaobing can be considered a type of bread（从来没想过烧饼也能属于面包）！”但就像面包历史学家Rubel提出的“Bread is basically what your culture says it is.”（不同的文化对面包也可以有不同的定义）。每个国家都会有自己的面包。04.还有哪些面包入选？最好吃的50种面包里包括了来自世界各地的面包。从入围的名单中，我们能看到有来自Asia（亚洲）， Middle East（中东），Europe（欧洲） 等地的面包。除了刚刚说的法棍和烧饼外，我们再看一下3种不同类型的面包。1. Malawach,Yemen也门的 MalawachThe article explains that to make malawach, bakers roll wheat dough（小麦面团） into a delicate sheet(薄片）and fold it over a slick of melted butter（上面抹上黄油）。 2.Montreal Bagels, Canada 加拿大的Montreal BagelsThese bagels（贝果）are made with dough mixed with egg and honey（面团里加入了鸡蛋和蜂蜜）, and the hand-shaped rings are boiled in honey water before baking（烤之前会在蜂蜜水里煮一下）.3. Ciabatta, Italy 意大利的CiabattaThe Ciabatta was only invented in 1980s.看起来很传统的一种面包，居然是30几年前才出现的！50种世界上最美味的面包，种类太多实在是，咱们就不一一列举了。但主播梅莉看完名单后，为葱油饼没有入围而感动愤愤不平。哈哈，看来咱们的梅莉很喜欢吃葱油饼啊。感兴趣的听众朋友们可以在一席文化公众号上输入关键词“世界50种最好吃的面包”，查看还有哪些面包入围。欢迎大家给我们留言，你最喜欢哪种面包或者你家乡有哪些好吃的烧饼？

Ciabatta Tournaments, upcoming articles, and deckbuilding? We interview Ciabatta, creater some of the first tournaments and community leader! We discuss everything from fan tournaments, Savannah Elves deckbuilding, and the summoner wars community. Summoner Wars Discord: ⁠⁠⁠⁠https://discord.gg/D8Bb4Xxzmj⁠⁠⁠⁠   Summoner Wars and the Summoner Wars logo are trademarks of Plaid Hat Games. The Discard for Magic logo was designed by Lark. --- Support this podcast: https://podcasters.spotify.com/pod/show/aaronandjames/support

Caroline ist in Hinterstoder aufgewachsen. Sie hatte schon früh das Gefühl „raus“ zu müssen um Erfahrungen zu sammeln. Einen Urlaub in ihrer Heimat legt sie uns und allen Hörer:innen dennoch wärmstens ans Herz. Nach der Hauptschule ging es also nach Linz, dort hat sie die HAK besucht und im Internat gewohnt. Das war für sie eine tolle Erfahrung zum selbständig werden und um neue Freundschaften schließen. Entgegen der Mehrheit hat sie in der Schule als Fremdsprache „russisch“ ausgewählt – eine Entscheidung, die sie bis heute prägt. Caroline beweist immer wieder Mut und springt ins kalte Wasser. So auch nach der HAK, als sie zur Verbesserung ihrer Sprachkenntnisse nach Cambridge ging und anschließend als Quereinsteigerin in der Hotellerie Erfahrungen sammelte. Als sie das Gefühl hatte nun ausreichend Erfahrungen und Englischkenntnisse gesammelt zu haben, kam sie zurück nach Österreich und probierte sich für ein Jahr als Flugbegleiterin aus um anschließend wieder zurück Richtung Heimat zu kommen und in Linz in einer Wirtschaftsprüfungskanzlei zu arbeiten. Ihr Chef motivierte sie zu einem Wirtschaftsstudium, das sie auch abgeschlossen hat, obwohl sie schon davor durch ein Schlüsselerlebnis wusste, dass sie diesen Beruf nicht ausüben wollte. Ihr Mann Engelbert hat sich damals mit einer russischsprachigen Visitenkarte bei ihr vorgestellt und nicht damit gerechnet, dass sie diese lesen kann. Er ist Bäckermeister und war beruflich schon sehr lange mit Russland verbunden und die beiden lebten deshalb eine Zeit lang eine Fernbeziehung. Er eröffnete in Moskau eine österreichische Bäckerei in der es neben Roggenbrot, Topfentascherl und Apfelstrudel auch Ciabatta und Muffins gab. Als sich die Möglichkeit ergab nebenbei noch für eine österreichische Firma eine Produktion in Russland aufzubauen ist Caroline mitgegangen. Die Möglichkeit etwas von Null auf zu entwickeln beschreibt sie als große Chance. Sie erzählt wie sie sich gemeinsam mit ihrem Mann jeden Tag Schritt für Schritt überlegt haben was als nächstes zu tun ist. So haben die beiden in eineinhalb Jahren eine Firma mit 50 Mitarbeiter:innen aufgebaut. Eindrücklich in Erinnerung geblieben ist ihr die Solidarität mit der sich Frauen in Führungspositionen unterstützt haben und auch, dass gerne Komplimente ausgetauscht wurden. Caroline berichtet uns, dass es die russische Seele wirklich gibt und wie sehr sie die aktuelle Kriegssituation schmerzt. Nach zwei Jahren wollte sie dann wieder zurück in die Heimat. Der kulturelle Unterschied machte sich für sie besonders bemerkbar, wenn sie griesgrämige unzufriedene Mitmenschen in ihrem Arbeitsumfeld wahrnahm. So wurde ihr rasch klar, dass sie etwas machen wollte, was ihr persönlich Spaß macht und Kraft gibt. „Wenn mein Mann den Mitarbeitern in Russland das Backen beibringen kann, dann werde ich das wohl auch schaffen.“ lacht sie heute, obwohl sie uns berichtet, dass dabei auch die eine oder andere Träne geflossen ist. Mit ihrem Ersparten richtete sie sich eine kleine Backstube ein. Die Engelbäckerei befindet sich inmitten einer Einfamilienhaussiedlung im Erdgeschoss und Keller ihres Hauses in dem sie beide mit ihren Eltern gemeinsam leben. Sie hat freitags und samstags geöffnet und ist aktuell der Meinung, dass sie das so belassen möchte, um den Spaß an der Sache nicht zu verlieren. Sie erzählt, dass ihre Handsemmeln das beliebteste Gebäck sind und, dass sie sich mit Youtube Videos fortgebildet hat. Sie lässt sich gerne durch andere inspirieren und macht dann aber doch ihre eigenen Kreationen daraus. Mittlerweils hat Caroline ihr eigenes Gewerbe angemeldet, liebt es, dass sie ihre Engelbäckerei so gestalten kann, wie es für sie passt und deshalb werden dort neben rosinenlosen Mehlspeisen auch immer wieder Komplimente ausgegeben.

#DNEWS24 #ItalianSecrets #ElkeHeselmeyer, Brot #Brotvielfalt #RezeptderWoche #Tramezzini #Panini #Ciabatta #Bruschetta Wussten Sie, dass es in Deutschland aktuell ca. 3.000 Brotsorten gibt? Bei uns wird Brot aus quasi allen Getreidesorten hergestellt. Angefangen beim Weizen, dem letztendlich ungesündesten Getreide überhaupt, weil es keinerlei Nährwerte für uns Menschen hat. Weiter geht es mit Roggenmehl, Dinkelvollkornmehl und vielen anderen. In Deutschland haben wir auch sehr viele Brote mit wundervoll klingenden Phantasienamen wie „Eiweißbrot“ oder „Balancebrot“ (weiß jemand, was sich dahinter verbirgt?). Im Eiweißbrot haben wir natürlich auch wieder einen hohen Anteil an Weizenmehl, also dem ungesündesten Getreide überhaupt. Doch wie sieht es bei unseren Freunden in Italien aus? In Italien wird sehr viel Weizen, zum Großteil Hartweizen (kennen wir ja bereits von Nudeln), verarbeitet. Weichweizen und Hartweizen sind unterschiedliche Weizenarten. Das Ergebnis bei der Verarbeitung ist jedoch identisch: bei der Vermahlung des Getreidekorns zu Mehl entsteht in den ersten Mahlstufen zuerst Vollkornschrot, dann Vollkornmehl und dann der Grieß, einmal eben als Hartweizen- und das andere Mal als Weichweizengrieß. bzw. -mehl. Fakt ist: In Italien wird zu fast jedem Gang auch Brot gereicht, ohne Brot geht hier gar nichts. Doch angesichts der zunehmenden Allergien gegen Weizen werden mittlerweile auch sehr viele andere Getreidesorten für Brot und Backwaren verarbeitet. Sehr beliebt ist beispielsweise Maismehl. Aus diesem durfte ich im April bei einem meiner Lieblingsweingüter am Gardasee Grissini kosten – sooo lecker, ganz anders als die, die wir so im Restaurant vorgesetzt bekommen. Auch viele, fast schon ausgestorbene Sorten erleben eine Renaissance (Emmer, Kamut, Grünkern).Doch was wir klassischerweise als „Vollkornbrot“, „Schwarzbrot“ oder „Pumpernickel“ kennen, ist in Italien weitestgehend unbekannt. In Italien nimmt man gerne mal als Zwischenmahlzeit eine „Brotspezialität“ zu sich, die man in vielen Geschäften in der Kühltheke schon fix und fertig vorfindet. DNEWS24 Italian Secrets mit Elke Heselmeyer – überall, wo es gute Podcasts zu hören gibt. #ItalianSecrets

Ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. Ciabatta is made with a strong flour and uses a very high hydration dough. While panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside Italy.

The entire crew is back so while not official this turned into quite the bantercast.  GCR and Nic talk sports for a bit, Rob does his best to shoehorn in some 40k, and joe joes.  All in all, a good episode.  Rumor has it GCR even talked them into some new ideas. FOLLOW THIS LINK […] The post Geek Cast Live 10.455: Ciabatta X Energy Bread appeared first on Geek Cast Live.

Garnelen in Ingwer und Chili mariniert und in der Pfanne gebraten. Mit buntem Salat und frischem Ciabatta wird daraus eine leckere Vorspeise.

Jo Semola Blog https://josemola.de/ Instagram https://www.instagram.com/jo.semola/ Youtube https://www.youtube.com/@JoSemola Tiktok https://www.tiktok.com/@jo.semola Sein erstes Backbuch "Einfach. Lecker. Brot" https://amzn.to/3I3ikUO Sein zweites Buch "Wake & Bake" kommt im Oktober https://amzn.to/3O3nOCF Prot von Alex https://www.protvonalex.de/ WoodBakes Pizza https://www.instagram.com/wood_bakes/ Jos Sauerteig heißt "Gerhart" Caipirinha-Muffins https://www.kuechengoetter.de/rezepte/caipirinha-muffins-78545 110% Ciabatta https://www.tiktok.com/@jo.semola/video/7214416865261571334 Brot in der Kastenform backen - Tip Backpapier Plötzblog https://www.ploetzblog.de/ Weltbäcker Alex Schmitt https://baeckerei-schmitt.de/axel/ Restaurant Tip Köln von Martin - Essbar https://essbar-ac.com/ Restaurant Tip Berlin von Jo - Restaurant BRIKZ https://www.restaurantbrikz.com/ Küchengeheimnis Martin in Wuppertal mit dem Brot in Alufolie Johann Schäfer Burger in Köln Thema Burger Buns Das Brioche Buns Rezept im Netz sieht Jo schwierig Sauerteig Brioche Burger Bun! Sauerteig Brioch Rezept https://www.instagram.com/reel/CrIxV_8MNrL/?igshid=MzRlODBiNWFlZA%3D%3D Laugenbuns Blonde Bakery Essen Rüttenscheid https://blondbakery.de/ Brotpuristen https://diebrotpuristen.de/ Pinsa oder Pizza Deutschlands verschiedene Backwaren Berlin Keit Bäcker https://www.facebook.com/keit.berlin/ Onlineshop Backverliebt https://backverliebt.com/ Max Kugel Bonn https://maxkugel.de/ Analog Wuppertaler Brot-Manufaktur San Francisco Sourdough Französische Backkultur Baguette Endgegner! Köln Worringen Bäckerei Schüler Easy Peasy Sauerteigbrot https://josemola.de/rezepte/easy-peasy-sourdough/

Joe Marrese talks about losing the passion to play sports, makes it known that he will not buy anything from someone trying to sell something from a park bench, finds another great restaurant in his neighborhood, and much more on the 97th episode of Joe Code! Be sure to subscribe, rate, & review the pod wherever you listen Write Joe an email: joecodepodcast@gmail.com Support Joe Code at www.patreon.com/joecodepodcast

I'm this episode Emily discusses hanging with a new friend, a great new way to get rid of pests and how Lady Gaga is just like us!

Saturday April 8th(ep76)Yup it's a late upload, but the fellas have another great episode. The Ciabatta Boyz are talking Trailers, MCU Quantity Control, and James Gunn spits some game about superhero fatigue. Let's not forget the season finale of Wu-Tang American Saga dropped this week and it was bitter sweet. TUNE IN!!!1IN1OO PODCAST 

Heute haben wir mal wieder gekocht. Es tut uns leid das die Tonqualität nicht so gut ist. Hier noch mal die Rezepte: Bruschetta: Zutaten: -Ciabatta oder Baguette - Tomaten - Basilikum - Knoblauch - Olivenöl - Salz, Pfeffer. So geht‘s: Zuerst das Ciabatta schneiden und in einer Pfanne mit Öl kross werden lassen. Tomaten und Basilikum schneiden, Knoblauch auspressen und in einer Schale mit Öl, Salz und Pfeffer mischen. Mit einer Knoblauchzehe über das Brot reiben und dann die Tomaten - Basilikum Mischung darauf geben. Wrap Taschen: Zutaten: - Wrap - Tomatensoße - Mais - Tomaten - Zwiebeln (oder anderes Gemüse) - Gewürze - Mozzarella Für die Soße: - 3 EL Joghurt - 2 EL Ketchup - 1 EL Senf - Salz So geht‘ s: zuerst brauchen wir einen Wrap, danach faltet ihr es so zusammen wie auf dem Titelbild. Jetzt vermischt ihr Mehl mit Wasser. Diese Mischung dient zum kleben des Wraps. Nun befüllt ihr die Tasche und macht sie zu. Die ganzen verteilen wir nun auf dem Backblech und diese kommen für 18 Minuten bei 200° in den Ofen. Während dessen bereitet ihr die Soße vor. Nachdem die Taschen aus dem Ofen kommen, könnt ihr sie in die Soße dippen und genießen

In 1982, rally driver Arnaldo Cavallari created ciabatta bread in Italy to rival the French baguette. The idea started from making better bread than a French baguette. Today Ciabatta bread is known in more than 50 countries in the world. - ફ્રેન્ચ બગેટને ટક્કર આપવા માટે વર્ષ 1982માં પ્રથમ વખત 'ચબાટાહ' બ્રેડ બનાવવામાં આવી હતી. આ બ્રેડનો ઇતિહાસ રસપ્રદ છે. બ્રેડનો આવિષ્કાર કરનારા આર્નાલ્ડોએ બ્રેડને ચબાટાહ નામ કેમ આપ્યું જાણો અહેવાલમાં.

Thursday February, 2nd (ep50)James Gunn finally gave us the announcement, and there was a lot of good things in the horizon for the DCU. BUT did these announcements impress the Ciabatta Boyz?  Let the discussion begin!!!  TUNE IN!!!1IN100 PODCAST

In 1982, rally driver Arnaldo Cavallari created ciabatta bread in Adria, in northern Italy. His family owned a flour mill and he wanted to invent a loaf to rival the French baguette. - Nel 1982, il pilota di rally Arnaldo Cavallari creò il pane ciabatta ad Adria, nel nord Italia. La sua famiglia possedeva un mulino e lui voleva inventare una pagnotta per rivaleggiare con la baguette francese.

In 1982, rally driver Arnaldo Cavallari created ciabatta bread in Adria, in northern Italy. His family owned a flour mill and he wanted to invent a loaf to rival the French baguette. - Nel 1982, il pilota di rally Arnaldo Cavallari creò il pane ciabatta ad Adria, nel nord Italia. La sua famiglia possedeva un mulino e lui voleva inventare una pagnotta per rivaleggiare con la baguette francese.

This an interesting story about the history of ciabatta, the Italian bread that conquers the world. For those who don't know, ciabatta is a bread, brown and crispy on the outside, and soft and juicy on the inside, and because of its appearance similar to a house slipper, it was called ciabatta. - Zanimljiva priča o historijatu ćabate, talijanskog kruha koji osvaja svijet. Za one koji ne znaju, ćabata je kruhić, rumen i hrskav spolja, a mekan i sočan iznutra, a zbog izgleda nalik kućnoj papuči nazvan je ćabata.

Năm 1982, tay đua xe hơi Arnaldo Cavallari đã tạo ra bánh mì ciabatta ở Adria, ở miền bắc nước Ý. Gia đình anh ấy sở hữu một nhà máy bột mì và muốn phát minh ra một ổ bánh mì, để cạnh tranh với bánh mì baguette của Pháp. Người bạn thân và cũng là thợ làm bánh của anh nầy, Marco Vianello còn nhớ anh ấy như một người thợ làm bánh không giống bất kỳ ai khác.

In 1982, rally driver Arnaldo Cavallari created ciabatta bread in Adria, in northern Italy. His family owned a flour mill and he wanted to invent a loaf to rival the French baguette. Rachel Naylor speaks to his close friend and fellow baker, Marco Vianello. (Photo: Ciabatta. Credit: Getty Images)

Ciabatta bread was invented in the 1980s by an Italian rally driver who was fed up with the ubiquitous French baguette and wanted an Italian loaf which gave it some competition

... So schnell kann es gehen und da kommt schon wieder eine neue Folge unseres Podcasts! Dieses Mal versinken wir bei Minusgraden draußen, in warme Sommer-Erinnerungen drinnen. Drei Monate sind eine lange Zeit, die gefüllt werden wollte. Von erbarmungslos eisigen Meeren, frischen ofenwarmen Ciabatta und unterdrücktem Lachen bei der Bedeutung von Geschenken, finden wir zu dem Glücks-Empfinden beim Auswendiglernen von Gedichten und dem Glücks-Empfinden jeden Tag für zwei Monate die Welt ein kleines Stück mehr zu entdecken. Taucht mit uns gemeinsam ab :) Anna&Lotti Wochenbuch Anna : Puls (Stephen King) Lotti : Der Alchimist (Paulo Coelho) Wochensong Anna : Bisschen wach (Dominik Harzt ; anaiis) Lotti : Unique (Jeremias)

Saturday November, 19th (ep.27)Amazon linking up with with Sony to bring fans some Spider-Man spinoff series, and could  the new daredevil series be rated TV-MA. Also the Fellas pay their respects to Takeoff and they chop it up and the crazy statements made by 21 savage!!! TUNE IN!!!1in100 Podcast!!

Saturday October, 29th (ep.21)Wake up!! It's Saturday and it's time for your Ciabatta and Coffee. The Ciabatta Boyz are back for the weekend wrap-up. James Gunn is the man over at DC, Wakanda Forever has its first reactions and Kanye West spins out of control. Tune In!!!1in100 Podcast!!

Saturday September,  17(ep.3)The Ciabatta Boyz are back!!! It's a new show, but the vibes are the same! The fellas are talking about their most anticipated comic book movies and shows, that will be coming out in over the next few months. And the episode wouldn't be complete without the guys talking about some dope music!!! TUNE INThe 1 in 100 Podcast Unplugged

Do you know what today's word Ciabatta means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, 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 support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2022

One would not think bread would be out here just bodying bakers but this week in the tent, one would be very wrong. It's bread week in the GBBO tent and that makes for a lot of errors by our remaining bakers. How bad do the English butcher the words Focaccia and Ciabatta? Give the ep a listen and find out. We had a little static late in the episode, our apologies for the sound quality not being up to snuff. Please don't kick us out of the podcast tent. Nicju l What's The Tea l Tatum216 l TAYREL713 l Stay's Krunchy in Milk --- Support this podcast: https://podcasters.spotify.com/pod/show/kremepatisserie/support

Being taught how to cook was one of the greatest gifts I've ever been given. The joy of being able to feed your family is irreplaceable.

SEELENPARTNER kochen GLÜCKLICH

Welcome to a special bonus episode celebrating the 29th ANNUAL CANADIAN GRAND PRIX NEW PRODUCT AWARDSSylvain and I are thrilled to be a sponsor of these prestigious awards for the third year in a row and have the chance to hand out the hardware on the stage to the winners in person for the first time!We had the opportunity to meet and get to know many fantastic food innovators and entrepreneurs, creators and makers - from consumer brands to private retail labels.   These are their stories.In this episode, meet Mike Primucci, Mimi FoodsURL Mentioned in the podcast: https://chefduo.ca/ Thanks for joining us on this special bonus episode of The Food Professor. Stay tuned for plenty of great interviews of the finalists from the Retail Council of Canada's Canadian Grand Prix New Product Awards. And stay tuned for our regular full-length episodes available on Apple Podcasts, Spotify, Google - wherever you enjoy your podcasts today.   About Mike:MiMi Foods 'Artistic Dough Products'Dedicated to developing and delivering premium quality products and exceptional customer service through operational excellence, innovative product development, client training and support, excellence in food safety, and doing it all with ARTISTIC PASSION. BRC and HACCP Certified.SPECIALITIES: Pizza dough manufacturing and related pizza products consisting of:Pizza Dough Balls, Par-baked Crusts, Sheeted Doughs, Flatbreads, Ciabatta's, Focaccia's, Pinsa Romana, Panuozzo Breads, Gluten Free Products (Cauliflower, Red Lentil, Broccoli, Black Bean, Beetroot, Quinoa and Keto). Products available in various shapes, sizes and flavours.WHAT SETS UP APART is our ability to custom formulate products. Our R&D team works closely with our customers to develop and produce proprietary formulations such as the 2012 Canadian Grocery Grand Prix Winner for Innovation for the Focaccia Toscana product.PROUD developer and supplier for the pizza dough used in the 'Guinness World Record' for most pizza's made in one hour, held by Bob Blumer of the 'Glutton for Punishment' TV show.Link to article on MiMi Foods- Canadian Business Executive:http://edition.pagesuite-professional.co.uk/Launch.aspx?EID=e5608c2e-0380-481d-8180-e0fe91c03a77FOLLOW US ON TWITTER & INSTAGRAM ~ @mimifoodsLEARN MORE about MiMi Foods at www.mimifoods.caAbout UsDr. Sylvain CharleboisDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa.Michael LeBlanc  is the Founder & President of M.E. LeBlanc & Company Inc and a Senior Advisor to Retail Council of Canada as part of his advisory and consulting practice.   He brings 25+ years of brand/retail/marketing & eCommerce leadership experience, and has been on the front lines of retail industry change for his entire career.  Michael is the producer and host of a network of leading podcasts including Canada's top retail industry podcast,       The Voice of Retail, plus  Global E-Commerce Tech Talks  ,      The Food Professor  with Dr. Sylvain Charlebois and now in its second season, Conversations with CommerceNext!  You can learn more about Michael   here  or on     LinkedIn. Be sure and check out Michael's latest adventure for fun and influencer riches - Last Request Barbecue,  his YouTube BBQ cooking channel! 

SUBSCRIBE: https://linktr.ee/NTSpodFollow us on:Twitter: @thentspod / @notmikelowkey / @itselzee / @KoreeB_Flyin / @q_hendryx / @Vinomonty/ @DaddyDicksonInstagram: @thentspodTikTok: @thentspodTwitch: @thentspod"Not That Serious" on Apple Podcasts"Not That Serious" on Spotify"Not That Serious Podcast" on YoutubeLeave Us a Voicemail at (609) 676-5376

Welcome back listeners! This week we get to experience two magnificent dates from Tracee's past, debate the ethics of giving a dog a leg bone, and swoon over the guy in the jeep. We also talk about the #Date Me: An Ok Cupid Experiment , the story of Robyn Lynn Norris, who shares master tips on creating the perfect profile name. Speaking of profiles, there are some quirky ones this time. Featured small business: Hungry Minis.... listen if you like cake and gay things, or really any LGBTQIA2S+ colors/flags/banners, then this is the jewelery for you! Handmade with love and attention, these cake slices represent you and your community. I'll definitly be looking into some Pan-Cakes! :D Visit: https://www.etsy.com/shop/HungryMinisFor complete list of sources and sponsor links: check out https://www.whateverijdm.com/Get your curated Babe Box today, Babes!Support the show

Halo! Totally didn't plan this but we love it when the stars align - we're talking about Heaven on All Saints' Day

Holmberg's Morning Sickness - Brady Report - Thursday September 2, 2021 Learn more about your ad choices. Visit megaphone.fm/adchoices

Today I would like to share with you my homemade ciabatta bread recipe! Written recipe: http://orsararecipes.net/ciabatta-bread ~MERCH~/ 2021 recipe calendar: https://www.createphotocalendars.com/Store/Pasquale+Sciarappa+2021+Recipe+Calendar-9581391158 My t-shirts: https://teespring.com/stores/orsararecipes My aprons: https://www.cafepress.com/orsararecipes/12456823

In this episode we are talking to personal trainer and health coach guru, Lara Boyer! We dive into all of the excuses we use to NOT take care of ourselves and ways to just get over it. She also shares some very practical tips to get us moving in the right direction in our health journey!