Podcasts about compound butter

In this flavorful new episode of The Food Professor Podcast—presented by Caddle—Michael LeBlanc and Dr. Sylvain Charlebois serve up an inspiring conversation with Rob Sengotta, chef and co-founder of Von Slick's Finishing Touch, the award-winning Manitoba-based producer of gourmet compound butters.The InterviewRob takes listeners behind the scenes of his chef-to-entrepreneur journey—from fine-dining kitchens in London and France to building a small-batch butter business on the prairies. He shares how curiosity and culinary discipline led to Von Slick's signature push-tube packaging and eight imaginative flavours, including garlic confit, roasted red pepper, mushroom duxelle, and cowboy butter.Listeners learn how Rob and partner Landon Craker turned a spark of an idea into a thriving Western Canadian brand by mastering distribution, leveraging farmers' markets, and staying creative on social media. Rob reflects on his early appearance on Dragon's Den, the lessons learned about timing and valuation, and the advantages of remaining proudly local. He also reveals new restaurant-format products, growing online sales nationwide, and why Canadians' appetite for supporting homegrown brands continues to expand.The NewsIn the first half, Sylvain reports live from Medellín, Colombia, where he's attending an international conference on rural food economies. He offers a fascinating window into Colombia's agricultural transformation—how coffee and cocoa remain vital exports and how farmers are striving to move beyond decades of narcotics-driven instability.Back in Canada, Michael and Sylvain unpack the latest headlines:CFIA factory inspections and the urgent need for transparency;Health Canada's cloned-meat consultations, why silent science can backfire, and the parallels to GMO controversies;Parliamentary hearings on the grocery code of conduct and why supplier–retailer trust still drives price volatility;Bank of Canada's rate decision, its implications for restaurants and food-service recovery; andThere is a growing debate over adopting a U.S.-style SNAP food-assistance program in Canada.This episode blends global perspective, policy insight, and entrepreneurial inspiration—proving again that from farm to fork, the Canadian food economy is as complex as it is delicious. The Food Professor #podcast is presented by Caddle. About UsDr. 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 president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

Here's how to cook salmon fillets from frozen so that they come out moist, tender, and delicious every time! You'll never have to worry about remembering to defrost again! Recipe: How to Cook Frozen Salmon from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adHow to Cook Steak from FrozenHow to Cook Chicken Breasts from FrozenHow to Cook Shrimp from FrozenRimmed Baking SheetBasting BrushInstant Read ThermometerCompound Butter for SteakCompound Butter for TurkeyTruffle ButterSpiced Pumpkin ButterThe All New Chicken CookbookThis episode was also published in September, 2024.Here's the Recipe Of The Day page with all of our recipe links!If you want to make sure you always find out what today's recipe is, do one or all of the following:Subscribe to the PodcastJoin the ROTD TikTok, Instagram, Facebook Group, or PinterestBlog and Newsletter: CookTheStory.comWebsite: TheCookful.comCourses: Free Mini Cooking CoursesGuide: Free Rotation Ready Meal Planning GuideHave a great day! -Christine xo

Today's recipe is Compound Butter For Turkey.Here are the links to some of the items I talked about in this episode: #adPerfect Roast TurkeyMixing BowlMeasuring SpoonsCutting BoardChef's KnifeAll New Chicken CookbookThis episode was also published in November, 2023.Here'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,Join the ROTD Facebook Group hereHave a great day! -Christine xo

If it's lunchtime, it must be KEEN ON time. At least that's what it seems, given the long menu of food guests recently on the show. First there was the lunatic regenerative farmer, Joel Salatin, fixing America one bite at a time. Then Nicola Twilley, the food blogger and historian of refrigeration. And don't forget Andrea Freeman, who reminded us that even free school lunches aren't really free. But our latest food guest, Lola Milholland, a Portland based Ramen noodle entrepreneur and food writer, might be the most entertaining of all. Milholland is the author of GROUP LIVING and Other Recipes, a rich stew of a memoir about her collectivist foodie parents and her passion for noisily slurping Japanese noodles. And my conversation with Lola covered everything from the non-sexual polyamory of group living to the deliciousness of the classic 1985 Japanese movie Tampopo. Eat, Lola, Eat. Recommended. Lola Milholland is a food-business owner, social-practice artist, and writer. Her work has been published by The Guardian, Gastronomica, Oregon Humanities, Meatpaper, Compound Butter, and others. A former editor for Edible Portland magazine, she currently lives in Portland, Oregon, and runs Umi Organic, a noodle company with a commitment to providing nutritious public school lunch. Her debut book, Group Living and Other Recipes, will be released by Spiegel & Grau on August 6, 2024.Lola was born in Portland, Oregon in 1985, the child of two counterculture parents involved in food and agriculture activism and cultural history. In college she became enthralled by studying the history of beef in Japan—forbidden by Buddhist and Shinto doctrine for more than a millennium, then widely propagandized, and now the focus of a couture-esque industry producing some of the most expensive beef in the world. From that time on, she's had an intense fascination with the way that shifts in food culture reflect and influence larger cultural moments. The intersection of food justice, cultural history, and ecology is her favorite place to linger.Named as one of the "100 most connected men" by GQ magazine, Andrew Keen is amongst the world's best known broadcasters and commentators. In addition to presenting KEEN ON, he is the host of the long-running How To Fix Democracy show. He is also the author of four prescient books about digital technology: CULT OF THE AMATEUR, DIGITAL VERTIGO, THE INTERNET IS NOT THE ANSWER and HOW TO FIX THE FUTURE. Andrew lives in San Francisco, is married to Cassandra Knight, Google's VP of Litigation & Discovery, and has two grown children. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit keenon.substack.com/subscribe

Today's recipe is The Perfect Butter for Corn on the Cob.Here are the links to some of the items I talked about in this episode: #adThe Flavor BibleMedium SkilletMini Food ProcessorCutting BoardChef's KnifeMeasuring CupFB: @COOKtheSTORYIG: @COOKtheSTORYTT: @COOKtheSTORYAll New Chicken CookbookHere'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,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Today's recipe is Compound Butter For Turkey.Here are the links to some of the items I talked about in this episode: #adPerfect Roast TurkeyMixing BowlMeasuring SpoonsCutting BoardChef's KnifeAll New Chicken CookbookHere'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,Join the ROTD Facebook Group hereHave a great day! -Christine xo

Pamela Hinkley, Executive Director of Pike Market Senior Center & Food Bank joins us to discuss the organization’s invaluable work // Lara Hamilton, owner of the fabulous Book Larder cookbook store, shares some of her new favorites - just in time for the holidays // We talk with Fuchsia Dunlop about her new book Invitation to a Banquet: The Story of Chinese Food // We explore enhancing dishes with compound butter // Loretta Douglas will be challenging us with her “Shortcut or Scratch” segment // Carey Jones & John McCarthy share holiday tips and their new book Every Cocktail Has a Twist: Master 25 Classic Drinks and Craft More than 200 Variations!

This week the guys talk about:Professional Drunks (00:03:40)4th of July recap aka For the JulyNYFRANK Update (00:12:06)Suck My A** (00:16:32)Entertainment Side of Things (00:18:57)Zombieverse on Netflix August 8th (00:20:02)AppleTV+ G.O.A.T.?Step by Step (00:25:20)Threads (00:31:27)Party at the White House (00:41:52)Talking Snack (00:48:46)Blackened Tuna BurgerJames's Compound Butter (01:01:53)Joey Roses (01:03:04)Unofficial Links:Instagram - @unofficial_podWebsite - www.unofficialpod.comEmail - Hi@uipodcast.comUI Podcast on YouTubeUnofficial Sponsors:First Degree Burnz (Laser Engraving)Vaulted WalletsZeal CBD

Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are  easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger. As a young… The post Compound Butter with Chef Sheana Davis appeared first on Kitchen Chat.

Flavored butters from around the globe sound enticing, and as Kitchen Chat discovered they are  easy to make and utterly delicious. Trained in the kitchen of M.F.K. Fisher, Chef Sheana Davis shares her priceless recipes and the origin story of her now world-famous compound butter passion in her wonderful new book: Buttermonger. As a young culinarian, Chef Sheana was mentored by the pre-eminent M.F.K. Fisher, and was introduced to compound butters, 3-2-1 cocktails, and other hospitality & culinary "essentials". Later, and throughout her distinguished culinary career, Chef Sheana continued to draw upon the lessons from the legendary "Miss Frances" as she was known, and built upon them to develop her own personal "signature" style and philosophy of flavor.  In this episode of Kitchen Chat,  Chef Sheana's generous narrative is a link to the highest culinary Mt. Olympus, and an inspiring lesson in a culinary tradition which we become a part of, just by preparing our own, exquisite, signature compound butter  a la Chef Sheana Davis and the legendary M.F.K. Fisher.

Compound butter isn't new, but it is on-trend.

Bo and Blake talk NFL Playoffs and the Y'all Lifestyle in the first hour of a Football Friday live in the BankPlus Studio. The guys preview the biggest weekend of the NFL season as the final four teams face off in the AFC and NFC Championship games. The guys debate which team has the best quarterback and skill positions as they give their picks for who makes it to the Super Bowl. Blake shares his recipe for the special compound butter he made last night to pair with a perfectly cooked ribeye, all of which can be found at whiskey61.com for you to replicate! The guys debate which foods can be served hot or cold and still taste great no matter what. From fried chicken to oysters, Bo and Blake get into the weeds on the most important topic there is: food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bo and Blake talk NFL Playoffs and date night shenanigans in the second hour of the show live in the BankPlus Studio. The guys talk about some of the top playmakers left in the NFL Playoffs, including a couple Ole Miss stars at receiver and tight end. With the unveiling of the new Whiskey 61 message board, Bo and Blake talk about the importance of the perfect steak and elevating date night with compound butter. In the SEC Insider Hit, Pro Football Focus senior analyst Steve Palazzolo joins the show on the Patron Tequila guest line talking NFC and AFC Championship games. Steve recaps the disappointing loss for Dak and the Cowboys in the Divisional round last week to the 49ers before turning his attention to the NFC and AFC Championship games. Steve takes a deep dive into the matchups this weekend as the Bengals head to Kansas City to take on Patrick Mahomes and the Chiefs for a second straight AFC Championship game, while the Philadelphia Eagles host the 49ers in the NFC title game. Steve talks playmakers on both sides of the ball and which quarterbacks he trusts to take their team to the Super Bowl. Steve gives his thoughts on how the four remaining teams added skill talent in the offseason to elevate their teams while the Cowboys did the exact opposite by surrounding Dak with subpar talent. Learn more about your ad choices. Visit megaphone.fm/adchoices

A visit with Kayla Sonneby and Kelley Calloway, Founders of a new small food business, Butter From the Block, Knoxville's Small Batch compound Butter made in the shared commercial kitchen and food incubator Real Good Kitchen, Knoxville, TN. Amy visits with these two young food entrepreneurs on the development and creation of their new business, the flavors they produce, and where their compound butter can be found. And a note, this business does not advertise on this show.

Today's recipe is Compound Butters For The Holidays.Here are the links to some of the items I talked about in this episode: #adToufayan Bakeries Store on Amazon - Coupon Code: COOKTHESTORY End Date: 12/17/22 @ 11:59 PM PDTTerms: One redemption per customerHow To Roast Turkey PerfectlyCompound Butter for SteakCompound Butter for TurkeyTruffle ButterTruffle SaltSpiced Pumpkin Butter SpreadHere'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,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

The girls sat down with Jaya and Jessie Nicely, founders of Compound Butter magazine to talk about our favorite subject: food! We ponder the mutual influence of food on culture and culture on food. Topics discussed are: food traditions and rituals, what we eat when we're sad, and whether or not there's actually a sourdough starter in the tabernacles of Christian church altars. Compound Butter is a biannual publication about food, art, and all the things in between.Sign up for our newsletter: https://sadgirlsyllabus.com/Become a patron: https://patreon.com/sadgirlsyllabus

What are the Compound Sauce and their ingredients.

This lesson is 614 words, a 2 min 36 sec reading time. It is the fifth lesson of Lunch 2.0. 📍Introduction: Roasted turkey breast is lean, packed with protein, easy to prepare, and next-level delicious - especially on a sandwich. Requiring ~15 minutes of active work and costing ~$2/lb, it is also highly economical. (Compare that to a package of sliced deli turkey, which can reach anywhere from 4-8x that price). One significant benefit of roasting the breast alone is temperature control. Dark meat requires a higher temp to cook through than white, meaning that the white meat often overcooks, becoming dry & tough. By cooking the breast solo, you can pull it out when done (155°F). This helps ensure a moist, tender, juicy texture. Go ahead and whip out your digital thermometer. This dish could become a staple in your meal prep repertoire. 🌡🧂 Ingredients: Half turkey breast (bone-in, skin-on, ~4-6lbs) Kosher salt (½ teaspoon per pound of bird)Butter (or olive oil) Herbs (optional) Pepper (optional)⚙️ Gear: Roasting pan (or ceramic dish, etc) Digital thermometer (highly recommended) ⏲ Instructions: Dry brine: pat dry & sprinkle salt all over. Leave uncovered in the fridge for ~8 - 48 hrs. Preheat oven to 450°FMince herbs & mix with butter (or olive oil). Rub over turkey & under the skin. Add pepper (optional). Place in the oven, turn down to 350°F. Cook for ~60-90 min (~20 min/pound).  Remove when internal temperature reaches 155°F.  Rest for ~30 min.  Slice, serve, enjoy & store leftovers for later! 📝 Notes, Tips & Tricks: Purchasing & PrepBone-in, skin-on, smaller breasts (e.g., ~4 lbs) are juiciest & most flavorful. These types of breasts aren’t always pre-packaged (most turkeys are sold whole). Ask the butcher at your grocery store for help on this one. Fully thaw before cooking (~24 hrs in the fridge for every five lbs of turkey) Dry brining infuses flavor, preserves moisture, and tenderizes the meat. It’s also easier & less messy than wet brining. Dry brining can occur alongside defrosting (e.g., overnight - 3 days). Compound butter can include rosemary, thyme, sage, tarragon, marjoram, savory, garlic, dry mustard, ground pepper, lemon zest, shallots, etc.  Consider doubling the ratios for herbs & butter to make compound butter. You can store it for future poultry dishes, soups, toasted nuts, roasted vegetables, toast, sandwiches, etc.  CookingPlace turkey in the center of the oven to keep cooking even. If the turkey is getting too browned on the top, cover with aluminum foil.Pulling it at 155°F will keep the turkey from overcooking. While it rests, the inside will continue increasing in temperature to 160°F.Resist the temptation to cut into the turkey breast to check doneness unless it has rested for at least 15 minutes. Doing so releases juices, which will dry out the meat. When resting, juices will emerge. Save for gravy or future broths. Carving & StorageTo carve, start by inserting your knife between the breast bone and flesh. Draw your knife along the bone to fully detach the meat. Then place the breast on your cutting surface and slice thinly, looking to cut at a diagonal angle that goes against the grain. Don’t wait a few days to put leftovers in the freezer. Try to anticipate what you will eat, and freeze extra ASAP to preserve freshness. Wrap turkey tightly to avoid freezer burn. It lasts ~2-3 months in the freezer. Some great uses of leftover turkey include sandwiches, soups, stews, grain bowls, turkey pot pie.Turkey sandwich inspiration: cranberry sauce, gravy, stuffing, coleslaw, cheddar cheese, vegetables, sliced avocado, sprouts, lettuce, sautéed onion Compound butter is excellent with: steaks, fish, poultry, toast, sandwiches, omelets, vegetables (e.g., green beans, corn), mashed potatoes. 🎓 Further Study: Food Safety - Poultry [Life School]Freezing Meat, Poultry & Fish [Life School]Building a Balanced Sandwich [Life School]Danger at the Deli [Consumer Reports]35 Genius Ways To Eat Leftover Thanksgiving Turkey30 Leftover Turkey Recipes You Can Make in 60 Minutes or LessCompound Butter [NYTimes]———📚 Want to learn more? Check out the Table of Contents or Collections.🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast. Get full access to Life School at www.trylifeschool.com/subscribe

What's it like to run a food magazine, anyway? After seeing a lack of representation of women in the food world they so admired, cousins Jessica and Jaya teamed up to create Compound Butter, a new magazine all about food, art, and the surprising connections between them. From humble beginnings as a project in art school, Compound Butter has grown to a charmingly eclectic magazine with issue themes like "Booze Cruise," "Fantasy," and "Girls Club." In this episode Jaya and Jessica share: What inspired them to start a food magazine and what it's actually like to run one in 2020Why the food world still has a long way to go in terms of gender equityTheir take on the ongoing reckoning around cultural representation in food Their favorite cookbooks, chefs, food writers, and more! Get ready for a candid glimpse behind the curtain of food media. Episode Show Notes:Learn more about Compound Butter on their website and InstagramBoth Jaya and Jessica drew inspiration from the now-defunct Lucky Peach magazineGabrielle Hamilton's story in the New York Times Magazine is a must-read to understand how the restaurant industry has been impacted by COVID-19Jaya and Jessica are proud to support charities including Everyone In, The Okra Project, The Authority Collective, Cheffing While Black, and the ACLUJaya and Jessica are fans of chef Andrea Nguyen Check out Vegetables Unleashed by Jose Andrés We discussed the popularity and the merits of the Ooni pizza oven We found video evidence of the scientific fact that all COVID commercials are the same Khao Suey is a delicious Burmese chicken and coconut soup Jaya and Jessica's go-to karaoke songs were "Torn" by Natalie Imbruglia and "Don't Stop Believing" by Journey If you like illustration and design, check out the work of illustrator Jillian Tamaki

非常時期的防疫手段。 本集節目有： ★大蒜抹醬的作法 ~ 學料理附帶學英語； ★什麼是義大利香料； ★天然奶油和人造奶油的比較； ★一次弄懂another / other 的區別。 文字筆記看這兒：https://thiscap.blogspot.com/

00:00 - Intro; Lessons learned presenting at PauseOnError 2018 05:40 - Susan Fennema - Chaos Eradicating Officer at Beyond the Chaos and Lead Facilitator for Women of FileMaker 06:50 - Women made up 40% of the attendees and 60% of the speakers at PauseOnError 2018! 08:22 - How Susan became involved with the FileMaker platform and the FileMaker community 10:16 - Tackling gender disparity in tech (and FileMaker) - The Women of FileMaker organization created four scholarships to DevCon this year for first-time female attendees. 12:50 - "[FileMaker development] is a great part-time job, that you can work from home, and have this great lifestyle—it's a lifestyle job. So, come. Join the community!...You don't have to be a scientific genius to do it!" 13:18 - The value of the FileMaker community and the unique experience of PauseOnError events. 16:08 - Susan's advice for young FileMaker developers. 18:27 - Jessie Nicely of Nicely Done Solutions grew up in tech and learned FileMaker working with her father. But that hasn't stopped her from pursuing her myriad interests—in fact, Jessie explains that it has enhanced her other pursuits. 20:35 - Compound Butter - Jessie's Food & Art quarterly publication 21:33 - "Realistically, I'll probably always still be working in FileMaker, at least a little bit." 22:15 - One of Jessie's favorite sessions featured concepts and techniques in Project Management , by Karen Craig of iSolutions. She explains how lessons learned at PauseOnError have broad application, even beyond FileMaker development. 23:25 - The FileMaker Community Values 26:43 - Jessie's advice to young women interested in breaking into the tech industry. 27:45 - NicelyDone.com - School District and Film Festival products 28:04 - Newest issue of Compound Butter magazine out this month! Link in description.

It's time to talk butter; the compound kind. Get ready for a flavor blast! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/81 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music

This started off as a special video podcast and then got even better from there with a super special interruption at the end. You’ll have to check out the episode for that, but also to see how delicious making compound … Continued The post Compound Butter with Best Show Ending Ever appeared first on Bare Naked Health Podcast.

Susan shares her easy technique for making savory compound butters