Podcasts about Confit

Welcome back to Pizza Quest!        There's something special happening in Pukalani, on the island of Maui, where Chef Jeff Scheer and his wife Kaili (along with their trusted friend and restaurant anchor, Chef Chris), are drawing big crowds and James Beard Award attention at their non-touristy, upcountry restaurant, Marlow. It starts with fabulous wood-fired sourdough pizzas (both traditional and inventive) but also, drawing on Jeff's background as a fine dining chef,  also includes duck confit, a must-have octopus' salad, handmade pasta dishes and gnocchi, rotating seasonal, locally grown specials, and uniquely flavored gelatos.  In a sense, Marlow is at the heart of an ever-growing Maui community of locals as well as "pilgrims" who have made the trek. For anyone thinking of heading to Hawaii, you will not want to miss the Marlow experience. Otherwise, join us here for a vicarious immersion into the world of Chef Jeff Scheer and Restaurant Marlow, and then imagine yourself there.

Cookah P i Boom Boom Fighters. Ens visiten el cantant Cookah P i el grup Boom Boom Fighters, que tornen a unir forces en un nou disc, "Confit", amb el dancehall, el reggae i l'ska com a estils principals. Laura Grau: la pol

Cookah P i Boom Boom Fighters. Ens visiten el cantant Cookah P i el grup Boom Boom Fighters, que tornen a unir forces en un nou disc, "Confit", amb el dancehall, el reggae i l'ska com a estils principals. Laura Grau: la pol

Cookah P i Boom Boom Fighters. Ens visiten el cantant Cookah P i el grup Boom Boom Fighters, que tornen a unir forces en un nou disc, "Confit", amb el dancehall, el reggae i l'ska com a estils principals. Laura Grau: la pol

Cookah P i Boom Boom Fighters. Ens visiten el cantant Cookah P i el grup Boom Boom Fighters, que tornen a unir forces en un nou disc, "Confit", amb el dancehall, el reggae i l'ska com a estils principals. Laura Grau: la pol

Cookah P i Boom Boom Fighters. Ens visiten el cantant Cookah P i el grup Boom Boom Fighters, que tornen a unir forces en un nou disc, "Confit", amb el dancehall, el reggae i l'ska com a estils principals. Laura Grau: la pol

Nuestro chef, Robin Food, nos enseña a preparar una parmentier de confit de pato.  Además, charlamos con  Además, charlamos con Teófilo Morán, un agricultor que rescata castaños.  

Nuestro chef, Robin Food, nos enseña a preparar una parmentier de confit de pato.  Además, charlamos con  Además, charlamos con Teófilo Morán, un agricultor que rescata castaños.  

Wonderful friend of the show Kristina from Bloom Healthcare and formerly from the Chrom Six concentrate company joins the podcast for the very first time! Kristina gives a little background on her history cultivating in Oklahoma, and how medical legalization rocked the state- and propelled her growing career. She expands a little bit on what it's like to hunt phenotypes from seed to solvenetless, and shares some stories about losing amazing cuts from years past. This leads to a conversation about a cut that has been discussed on this show before- the legendary Chrome Cut of Duck Confit, a cross made by Terp Wizard. Kristina talks about her duck's recent "happy accident," and how the pollen is passing all sorts of raunchy and funky profiles onto the progeny- with aromas that make you physically recoil. Those are some seriously "fowl" plants! GRAND PHENO HUNT ROUND TWO - Who will walk away with $1,000 and the title of Hunt Champion? Next round starts 2/15, pop any seeds you like for Round Two: Battle Royale! More info at www.growcast.com/hunt  BRAND NEW WEBSITE IS LIVE! www.growcast.com join the best community in cannabis - or check out our fool proof and super simplified beginners grow guide today. GrowCast Seed Co KLM drop coming soon, Members get FIRST DIBS and $20 off per pack! Code growcast15 now works with grow KITS from AC Infinity! www.acinfinity.com use promo code growcast15 for 15% off the BEST grow fans in the game, plus tents, pots, scissors, LED lights, and now REFILLABLE FILTERS!

Ingrédients : - mini pains à burger - confit de canard - chutney d'oignons Préparation : Effilochez le confit de canard, garnissez les petits pains avec le chutney, la viande et une feuille de roquette. Faites chauffer légèrement pour un apéritif gourmand. • La suite sur https://www.radiomelodie.com/podcasts/12709-mini-burgers-au-confit-de-canard-et-chutney-doignons.html

Diversilíngua a visité Paris et en a profité pour échanger avec Estelle, une Française qui participe aux groupes de conversation du Clube Polyglotte Fortaleza. Dans cette vidéo, Estelle partage son point de vue sur la vie à Paris ainsi que quelques petites curiosités sur cette magnifique ville. Elle revient également sur son expérience au Brésil et au Portugal. Quels plats français Estelle recommande-t-elle à notre audience ? - Confit de canard - Soupe à l'oignon - Escargots à l'ail Épisodes mentionnés: - D#19. Parler français - comment j'ai fait pour réussir - 54. Comment maintenir la maîtrise de plusieurs langues en même temps? - 82. Enseigner le français au Méxique: défis et découvertes

Cette semaine, Laurent Mariotte est entouré des chroniqueurs Nabil Zemmouri et Emmanuel Rubin. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule.Nabil Zemmouri alias Chez N'Zem sur Instagram revient sur le 8ème salon de la gastronomie de Méréville : les artisans, les viandes, les fromages et le cresson de Fontaine... Il vous le conseille !Le critique gastronomique Emmanuel Rubin, quant à lui, réagit à la polémique des restaurateurs au sujet de l'utilisation des tickets restaurants dans les autres commerces.Et Laurent Mariotte s'est régalé avec des pommes de terre rôties au carvi, légèrement anisée, et un effiloché de canard confit.

Cette semaine, Laurent Mariotte est entouré des chroniqueurs Nabil Zemmouri et Emmanuel Rubin. Quel est votre goût de la semaine ? C'est la question rituelle posée par Laurent Mariotte. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule.Nabil Zemmouri alias Chez N'Zem sur Instagram revient sur le 8ème salon de la gastronomie de Méréville : les artisans, les viandes, les fromages et le cresson de Fontaine... Il vous le conseille !Le critique gastronomique Emmanuel Rubin, quant à lui, réagit à la polémique des restaurateurs au sujet de l'utilisation des tickets restaurants dans les autres commerces.Et Laurent Mariotte s'est régalé avec des pommes de terre rôties au carvi, légèrement anisée, et un effiloché de canard confit.

Today we got to sit down again with Meredith Leigh, a butcher and author of The Ethical Meat Handbook, and ask her a lot of questions about Confit, Rilette and Terrines. Meredith has a course on these three items - including headcheese, by the way - a course which Alison and I both took, and made use of in our own kitchens, and we loved the tasty results so much we wanted to ask Meredith more and get her on the air so you could hear her talk about these incredible versatile and thrifty preparation and preservation methods of storing meat, fat and scraps that honestly would often otherwise end up in the trash. Gary and I learned to make our new favorite lunch meat spread by going through this process, and made what is now going to be a staple every time we process a pig - and we cannot wait to try these processes with ducks, sheep, beef, turkey and other animals we raise on the farm. I look forward to hearing about all the variety of spices and means you will use to make these delightful, ancestral dishes. Enjoy the episode, and - warning - you might get a little hungry.* * * * * * * * * * * * * * * * * * * * * * * * * *One Earth Health make the grass-fed organ supplements we use and trust. Get 15% off your first order here and 5% off all subsequent orders here.* * * * * * * * * * * * * * * * * * * * * * * * * *Get our two podcast cookbooks:Meals at the Ancestral HearthSpelt Sourdough Every DayAlison's course, Rye Sourdough Bread: Mastering The Basics is here, with a 10% discount applied!Alison's Sowans oat fermentation course is here, with a 10% discount applied!Get 10% off any course at The Fermentation School: click here and use code AKP at checkout.Get 10% off US/Canada Bokashi supplies: click here and use code AKP.Get 10% off UK Bokashi supplies.Visit our (non-Amazon!) bookshop for a vast selection of ancestral cookbooks: US link here and UK link here.* * * * * * * * * * * * * * * * * * * * * * * * * *Our podcast is supported by Patrons in ancestral kitchens around the world!Come join our community! You can choose to simply sponsor the podcast, or select from a variety of levels with benefits including monthly live Zoom calls, a private podcast feed stuffed with bonus content from Alison and Andrea, and a Discord discussion group.To read more about becoming a patron and explore the various levels, click here!* * * * * * * * * * * *

We close out the first round of the burger classic with our battle between two of Vancouver's fanciest burgs: POURHOUSE vs. THE RED ACCORDION. It's legendary cocktail bar vs. legendary brunch spot. Brioche bun vs. potato bun. Confit pork belly vs. EGG. Two burgers enter, one burger leaves.Don't forget to rate, review, subscribe and tell friends about the show! Follow our socials:InstagramTwitter

#acıtatlımayhoş Aylin Öney Tan, “zayıflatıcı mutfak akımı”nın kurucusu Fransız şef Michel Guérard'dan “Confit byaldi” (imam bayıldı) ve “piperade sos” (biber sosu) tarifi veriyor.

#acıtatlımayhoş Aylin Öney Tan, “zayıflatıcı mutfak akımı”nın kurucusu Fransız şef Michel Guérard'dan “Confit byaldi” (imam bayıldı) ve “piperade sos” (biber sosu) tarifi veriyor.

It has been 30 years (!) since G. Love and the Special Sauce put out their first album, and in that time G. Love has written a whole lotta food and drink lyrics. He tells host Rachel Belle the origin stories behind songs like Milk & Cereal, Cold Beverage and his album Lemonade.  Lemonade has special meaning to G. Love, so Rachel chats with Gastro Obscura editor Anne Ewbank about the history of the sweet, puckery drink, the different ways it's prepared around the world and why American children have taken on the responsibility of selling it! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle! Follow along on Instagram! Thanks to Visit Kitsap for sponsoring this episode!Support the show: http://rachelbelle.substack.comSee omnystudio.com/listener for privacy information.

Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally.  He is also the head instructor of the New School of Traditional Cookery.  In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021.  Info on Dai Due Info on Jesse's 1st book "Afield" The Wild Books Website Takeaways: The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking. Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location. His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill. The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs. Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking. Culinary conservation involves responsibly using the resources harvested through hunting. Plucking and cleaning a bird can be a satisfying and enjoyable process. Keeping the skin on provides culinary options and enhances flavor. Personal experiences and aspirations in turkey hunting vary. Jesse's book on turkey hunting and cooking includes storytelling and cultural details. Flavors of turkeys from different regions are not easily discernible. Confit cooking is a great method for tenderizing and preserving turkey. Turkey hunting is about the journey and experience, as well as conservation. Chapters: 00:00 Introduction and Overview 04:01 Jesse Griffiths' Background and Previous Books 08:45 Jesse's Turkey Hunting Experiences 13:45 The Inspiration Behind The Turkey Book 25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook 26:14 Utilizing the Whole Turkey 27:58 Culinary Conservation 28:26 The Satisfaction of Plucking and Cleaning 30:21 Keeping the Skin On 42:43 Personal Experiences and Aspirations in Turkey Hunting 50:00 Introduction and Overview of the Book 52:04 Techniques for Butchering Turkey Breast 54:30 Flavors of Turkeys from Different Regions 56:16 Butchering and Cooking Turkey Wings 58:08 Key to Successfully Cooking Turkey Wings 59:06 The Art of Confit Cooking 63:41 The Journey and Experience of Turkey Hunting Keywords: turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

L'ail possède une impressionnante quantité de propriétés médicinales reconnues par les scientifiques. Et en mai, c'est justement la bonne saison! Pour réaliser une purée d'ail confit pour 4 personnes, vous aurez besoin de 30 gousses d'ail, du thym frais, de l'huile d'olive, du sel, du poivre et 25cl de crème fleurette.

Convicted drug dealer Joe Kwon shared a prison cell with a billionaire accountant, who changed his life forever. In exchange for providing his protection, Joe's new cellmate taught him about business and encouraged him to read. After being released, Joe went to university and set out on his own, working with some of the country's leading companies and helping other ex-cons earn a second chance. Get episodes of I Catch Killers a week early and ad-free, as well as bonus content, by subscribing to Crime X+ today. Like the show? Get more at icatchkillers.com.au Advertising enquiries: newspodcastssold@news.com.au  Questions for Gary: icatchkillers@news.com.au  Get in touch with the show by joining our Facebook group, and visiting us on Instagram or Tiktok.See omnystudio.com/listener for privacy information.

Joe Kwon was jailed for running a drug syndicate. Years earlier, he'd dabbled in petty crime, became a foot soldier in an Asian crime gang while still at school and was later held for ransom by the bikies. At his peak, Joe was living the high life; splashing thousands of dollars in cash just because he could do. That was until the morning undercover cops infiltrated his syndicate and everything came crashing down.   Get episodes of I Catch Killers a week early and ad-free, as well as bonus content, by subscribing to Crime X+ today. Like the show? Get more at icatchkillers.com.au Advertising enquiries: newspodcastssold@news.com.au  Questions for Gary: icatchkillers@news.com.au  Get in touch with the show by joining our Facebook group, and visiting us on Instagram or Tiktok.See omnystudio.com/listener for privacy information.

Learn to sing the Offertory with a step by step approach using solfege with repetitions at sections and clauses then applying the texts. Suitable for beginners.Liber Usualis 1961, page 573 for the score.

Jalen aka Dogfood is back in the studio with the guys for another episode. They check in & discuss upcoming plans for Valentines Day & their worst dates. They react to this years Grammy winners & losers while also touching on incidents that took place during the awards. In new music they touch on Usher's latest single “Ruin” & Don Toliver's newest release, “Bandit”. Adin Ross recent streams, The Weeknd top songs & much more on this episode. Listen to the full show now! --- Support this podcast: https://podcasters.spotify.com/pod/show/musicinthebottle/support

Learn to sing the Tract with a step by step approach using solfege with repetitions at phrases then applying the texts. Suitable for late beginners.Liber Usualis 1961, page 547 for the score.

Campbell Graham is out for 6months due to sternum surgery, the boys debate about the run club becoming the new dating app. We are getting into Superbowl fever with Phil Murphy from Vegas and owner of Confit gym Joe Kwon talks about working out in confined spaces and how all his trainers have done time…See omnystudio.com/listener for privacy information.

Vježbajte za slobodu - to je moto nove teretane koja se nedavno na zapadu Sydneya otvorila za širu javnost. Vjerni svom imenu, svi treneri u Confit teretani su bivši zatvorenici kojima se ovim putem pruža prilika za bolji život.

Learn to sing the Offertory with a step by step approach using solfege with repetitions at sections and clauses then applying the texts. Suitable for beginners.Liber Usualis 1961, page 501 for the score.

Chaque semaine, Laurent Mariotte et ses chroniqueurs vous parlent de leur goût de la semaine. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Cette semaine, Ophélie Neiman nous conseille une infusion de fleurs d'hibiscus : le bissap. Olivier Poels craque pour les bouillons. Et Laurent Mariotte nous raconte son repas de la veille : confit de canard et pommes de terre sarladaises. C'est aussi l'occasion pour vous, chers auditeurs d'Europe 1, de nous raconter votre goût de la semaine. Pour cela vous avez deux solutions : sur le répondeur d'Europe 1 au 01 80 20 39 21 (numéro gratuit) ou sur la page Facebook de l'émission “Laurent Mariotte, le groupe des bons vivants d'Europe 1”. Un auditeur sera sélectionné chaque semaine.

Confit biblique d Israël et Ishmael jusqu'à nos jours by Rav David Touitou

On today's fascinating Uncut/Off Air, we speak to criminal turned entrepreneur Joe Kwon about his life of crown and how he managed to turn it around.Subscribe on LiSTNR: https://play.listnr.com/podcast/hughesy-ed-and-erinSee omnystudio.com/listener for privacy information.

Learn to sing the Alleluia with a step by step approach using solfege with repetitions at sections and clauses then applying the texts. Suitable for beginners.Liber Usualis 1961, pages 1060-1061 for the score.

Former drug dealer Andrew Truong spent years meeting addicts in secretive locations to sell them their next hit of heroin. But the law soon caught up to him. Thrown into jail with cockroaches and rusty showers, Truong felt like his life was about to end. Ultimately, his new life was just beginning.See omnystudio.com/listener for privacy information.

Drugs, fast cars, cash and beautiful women. That's all convicted drug dealer Andrew Truong wanted in life. He went from selling party pills at raves to dealing heroin in dingy streets. He was earning more money selling drugs than he was working three day jobs. For two years, Truong's life revolved around selling drugs and eating Hungry Jacks. Until it all came crashing down.See omnystudio.com/listener for privacy information.

Learn to sing the Gradual with a step by step approach using solfege with repetitions at sections and clauses then applying the texts. Suitable for beginners

Joe Kwon went from inmate to starting a social enterprise and breaking free from criminal stereotypes. ConFit's mission is to break down societies negative stereotyping and provide a platform where inmates as trainers can interact with the community through fitness.   See omnystudio.com/listener for privacy information.

El combo que formen els mataronins Boom Boom Fighters i el singjay giron

El combo que formen els mataronins Boom Boom Fighters i el singjay giron

Omnivores Cookbook creator Maggie Zhu, the author of the new Chinese Homestyle cookbook, makes Chinese take-out better at home. Chef Dan Kluger is Chasing Flavor and teaching you to cook fearlessly. Plus, I have a lesson on Confit for duck, garlic, and more.

Tous les samedis, l'équipe de La table des bons vivants vous propose des recettes de saisons à réaliser chez vous pour vous régaler en famille, ou avec vos amis.

Luscious Lamb Chops. Decadent Pasta. Simply, divine! We pulled these recipes from Carla Lalli Music's, 'Where Cooking Begins'. Herbaceous grilled lamb chops: Lamb chops marinated in olive oil, red wine vinegar, crushed coriander seeds, mint, rosemary, and basil. Pasta all'amatriciana with confit tomatoes: Fusili pasta with confited tomatoesk pancetta, red onion, grated parmesan cheese, and crushed red pepper. It's a great recipe book. There are specific recipes, but also guides on methods of cooking, like confit. Enjoy!

- time machine- Dallas Mavs- soccer and NFL- Tom Brady- dating famous people- fragile male egos- happiness- Brad Pitt- celebrity culture- Orson Welles- Marlon Brando- food addiction- pizza rollsDo you like the show? Do you want extra IOK content? Please consider joining us on PATREONfor access to exclusive content like the Secret Weekly, autographed postcards, unreleased songs and a personalized message from Bob and Clint. Check out the details at the link below. We love you!http://www.patreon.com/iokConsider leaving us a positive iTunes review here:https://podcasts.apple.com/us/podcast/im-ok-youre-ok-im-not-ok-youre-not-ok/id1439830994All of our socials can be found by clicking here:http://linktr.ee/iokWrite in to the show here:bobandclint@gmail.com

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.

Bonjour. This is Fabulously Delicious the podcast that brings you the wonderful and fabulous people involved in French food, here in France or around the world. They cook it, produce it, talk, write and photograph it, but above all they love it. I wanted to change it up a little bit on Fabulously Delicious. Each week I've been bringing you delicious episodes revolving around a specific topic. We've had Cantal cheese, Confit de canard, and Burgundy wines to name a few, and then we've gotten to know the guests who are experts on the topic. But in season one I had the pleasure of chatting with renowned chefs like Phillip Tesser and Gabriel Gate. So I wanted to dive a bit into chef life and bring you a different Fabulously Delicious episode. Going forward every now and then I will have episodes devoted to a French chef who's either here in France or around the world. We will discover their love of French food, their career journey, their life before becoming a chef, and what lead them to French cuisine. So today is the first of a two-part chat with a French chef that has made his home in Canada. He was born in France and trained to be a chef here, moved to the US, and then settled in Canada where is now the judge on the very popular Great Canadian Bakeoff. Bruno Feldeisen is a wonderful chef that despite a difficult childhood and young adult life in the kitchen has risen to be one of the best French chefs in Northern America. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Bruno Feldeisen via the below link https://www.brunofeldeisen.com/aboutSupport the show

It's all about the duck today as I chat with a fellow Francophile and podcast the amazing Louise Prichard from Loulabelles FrancoFiles podcast about all things Confit de Canard. Despite interruptions from Louis my golden retriever we cover a lot and it's an episode that is going to make you want more, more episodes I hope or at least some delicious food. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Louise Prichard the below link https://loulabellesfrancofiles.com/aboutSupport the show

Flatbread with Mussels, Wild Garlic and Tomato Confit

durée : 00:04:54 - Livre de cuisine - par : Deborah DUPONT - Pas grand chose à voir avec la thématique du jour d'On Va Déguster qui est le flan. Et ce n'est pas la première fois

Download Podcast | iTunes | Podcast Feed On today's edition of Coffee & Cochon, Brad Jackson and Rich Cromwell are joined by Joe Wilson to discuss Benton Co. Squirrel Festival, yes, I said squirrels, Steaks... The post Joe Wilson on Confit Squirrel and Cooking Steaks for Fallen Heroes appeared first on Coffee and Cochon.

Food is much more than a substance. It's a vehicle for an experience, for memories, and for engagement. Christian Albrecht owns and operates Braised and Confit, a private chef service here in Asheville and the surrounding areas.The combination of local produce and a heartfelt passion for food, Christian serves up intimate dinners for small weddings, elopements, and private parties. Not only does he create great dining experiences for elopements and small weddings, but dinner parties as well. Check him out using the link below:https://www.braisedandconfit.com/

This week in the Transplant Kitchen, Alannah and Omid are making taco and burrito filling royalty: Carnitas. This slow-cooked, shredded pork dish is, simply put, the BEST. Just mentioning it invokes drooly daydreams of delicious tacos or stuffed-to-the-brim burritos with melting meaty flavor. But say you don't have a taqueria nearby to satisfy that demand? Or if, like much of the world, you don't eat pork? Their uniquely French workaround is easy as can be. Recipe for duck carnitas: 
Serves 4-6 4 confit duck legs*1 orange1 or 2 fresh chili peppers1 tsp ground cumin  Seriously, that's all. Additionally you'll need:A roasting panA citrus juicerSome aluminum foil Preheat oven to 180ºC/350ºFUnpackage the confit duck legs into your roasting pan, fat and all. Cut an orange in half and squeeze all over the duck. Tuck the orange carcasses in between the pieces of duck. Tuck your chili or two (split them in half vertically if you wish) in between the pieces of duck, as well. Sprinkle liberally with ground cumin. Cover with foil and place in oven for 30-40 minutes, enough for the duck to heat through and the fat to have liquefied and start bubbling. Remove the foil and return to the oven uncovered for another 30-45 minutes, ‘til the top of any flesh sticking out of the fat is nicely browned and the citrus hulls look a bit charred. Once your duck is looking nicely browned, allow to cool enough to remove from the roasting pan and peel off the now falling-off-the-bone flesh and skin into another pan or mixing bowl, breaking it up into small pieces. Serve on a corn tortilla with the traditional salsa verde – or whatever floats your boat. It's also great on top of a salad, a bowl of rice, beans r of course in a burrito.*If you're not in France and don't have easy access to duck confit (which should be a crime) listen to the episode for further alternatives!Find Us OnlineWebsite: https://www.parisundergroundradio.com/thetransplantkitchenFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Alannah McPherson Tavallai; https://www.parisundergroundradio.com/alannahmcphersontavallai; @hannalaHost: Omid Tavallai; https://www.parisundergroundradio.com/omidtavallai; @tavallai Nortion of Paris: @nortonofparisProducer: Jennifer Geraghty. https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music is “Leave” by Omid TavallaiAbout UsFrench cuisine is magnifique. It has a well-deserved reputation around the world. But when you're a transplant from another country living in France, sometimes you want to trade in that croissant for a cinnamon roll. Or a tartine for a taco. Join us at The Transplant Kitchen as we share recipes, stories, and tips on how to make the capital of gastronomy feel a little more like home.