Podcasts about Cuisine

John and Jeni run down what they're doing for Thanksgiving and also talking about how the cook certain dishes or how they would tweek them to shake things up. Thanks for listening!!!

Have we finally settled the debate on Philly's best cheesesteak? Of course not, but we do celebrate John's Roast Pork winning a well-deserved award. Speaking of awards, we give props to three Philly restaurants making the NY Times Top 50 list.

The Cuisine and Empire author dishes on the anti-French origins of Turkey Day, why she hates "organic" food, and the genius of Julia Child.

Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats. Get Recipes and watch the full series with closed captioning at: www.ciaprochef.com/WCA7

Pâte fermentée de graines de soja aux couleurs allant du jaune pâle au brun foncé, le miso est bien plus qu'un condiment. Après avoir longtemps été une préparation rare et réservée aux classes sociales supérieures, le miso s'est démocratisé au fil des siècles en même temps que le soja progressivement cultivé partout au Japon. Aujourd'hui, cette préparation y est la base d'un grand nombre de potages et de bouillons dans la cuisine de tous les jours. Son apport en protéines le place même dans la catégorie des "aliments" autant que dans celle des condiments.Dans cet épisode, Émilie Laystary tend le micro à Maori Murota, cuisinière d'origine japonaise et autrice de livres de recettes tels que “Cuisine japonaise maison” ou encore “Les recettes cultes de Tokyo”. L'occasion de découvrir qu'il existe de nombreux miso : la diversité de leurs goûts dépend d'une telle série de paramètres, comme les proportions d'ingrédients et le temps de fermentation, qu'elle est comparable au vaste monde des fromages ou des vins.Bouffons est un podcast de Nouvelles Écoutes que j'anime avec l'aide en coulisses de Cassandra de Carvalho, et de Mathilde Jonin.Montage et mixage par Laurie Galligani Générique réalisé par Aurore Meyer MahieuSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Sucio.Talk.Podcast Presents Angel Barreto. Angel Barreto Is The Executive Chef Of Anju Restaurant In Washington DC. What An Honor To Meet This Man, Truly A Gift To Our Industry. He Is A Man Of Values, Empowerment, And An Empathetic Leader. He Is Living The Life Our Ancestors Dreamed About, Paving The Way For Black And Brown Chefs To Be Able To Practice Their Craft Without The World's Opinions Of The Way Things "should be". We Talked About His Badass Parents, His Relationship With Different Foods When He Was Young, How He Grew A Passion For Korean Food, And His Journey Through Kitchens. He Was Just Named Food & Wine Best New Chef For The 2021 Season. I Cannot Wait To See What The Future Holds For Chef Angel, And I Hope You Will Join Me In Celebrating His Endeavors As They Begin To Unfold.Ladies & Gentleman Please Enjoy Episode 48 "Speaker Of Truth"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!!SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIALET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio.Talk.Podcast Presents Boby Pradachith. He Is The Co-Chef/Co-Owner Of Badass Laotian Restaurants Across The DMV Tristate Area. These Restaurants/Bars Include Thip Khao, Padaek, And Hanumanh. He Is The Son Of The Legendary Chef Seng, Who Is Known For Putting Laotian Food On The Map In The US. Boby Reached Out To Give Me A Warm Welcome To DC, I Invited Him To Be On The Show And We Made It All Happen In About 6 Text Messages. You Can Feel His Humble Energy Through Just Text, So I Figured I Gotta Hear The Man Talk. He Details Growing Up In Restaurants, Struggling To Find Himself, The Challenges Of Working With Family, And How He Took The Bull By The Horns And Turned One Restaurant Into Several. Very Honest Conversation With An Incredible Human Being. I Cannot Wait To See What Else Boby Cooks Up In The Future. Ladies & Gentleman Please Enjoy Episode 47 "Growing Up Restaurant"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!!SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIALET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

In this episode, Demetri and Sarah are chatting with Austin Jefferson, the owner of JMS Cuisine! JMS is a food truck that specializes in southern cuisine based in Rock Hill, South Carolina.

Sucio.Talk.Podcast Presents Johnny Spero. Johnny Spero Is The Chef Owner Of The Reverie In Washington DC. I First Met Johnny When I Was Chef At The Charter Oak. He Came In With His Family And As They Dined I Got To Know The Man A Little Bit. He Left A Great Impression On Me, One Of The Most Genuine People I Know. We Talked About His Wild Days As A Youngster, Playing Playstation In His Car, Taking An Interest In Kitchens, Working With America's Greatest Chef, Staging At Legendary Restaurants (Mugaritz & Noma), Having His First Restaurant Close And How He Came Back From That Opening Up What We Know Today As The Reverie. To Top It All Off He's A Loving Husband And A Badass Father.Check Out His Other Projects!!!@barspero@nighthawkpizza@acidleagueLadies & Gentleman Please Enjoy Episode 46 "Enter The Spero"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!!SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIALET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

After a long hiatus, the Jawn Appetit crew is back... on this episode, Chanell and Roy give you their thoughts on Gran Caffe L'Aquila, and recap one of their favorite events of the year in Bite For The Fight. And, yet again, some members of the team are upset that Top Chef has passed over Philly once again.

durée : 00:06:55 - La chronique cuisine d'Elvira Masson - par : Elvira Masson - Le coup de coeur d'Elvira

This episode is a conversation with Zach Slattery, a bowhunter from Australia. Zach gives us the rundown on hunting in Australia where he and his mates hunt feral goats, hogs, and more.Episode OverviewGame species classification and tag system in AustraliaThe deer of AustraliaHunting access, private vs public landWhy Zach was targeted by a global hate campaignDealing with an overpopulation of feral animals that threaten native flora and faunaThe 3 types of Kangaroo hunting tagsShould anglers start eating more carp?Cooking and smoking deer ribsCatching wild squid from a kayakFollow Zach:https://www.instagram.com/aussie_arrow/Support the podcast on Patreon:https://www.patreon.com/poldiwielandDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/Twitter: https://twitter.com/theyearofplentyFacebook: https://www.facebook.com/theyearofplenty/Thank you for subscribing and sharing the show with your family and friends.Subscribe with this link:www.theyearofplenty.comOr subscribe directly using your podcast app. The show is available on Apple Podcasts, Spotify, Google Podcasts and many other platforms!Please rate and review the show in the Apple Podcast app. This always helps the show get ranked so that more curious foodies can explore real food and drink with us.I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT

John and Jeni answer all of the questions with answers that can only be though of as magnificent. From turkey troubles to pie panics we are here to soothe all of your last minute Gobble day worries. Thanks for listening!! 

How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay'- a 300-year old tradition born out of colonialism and slavery that unites Indonesian and Dutch tastes; and ‘Viet-Cajun' - a more recent phenomenon that has seen the Vietnamese diaspora experimenting with Cajun flavours in Texas. We explore how history's darkest episodes can lead to some of the most captivating flavour combinations and ask why some people will cringe at the term ‘fusion food'. (Picture: Pot lid being opened. Credit: Getty/BBC) If you would like to get in touch with the show please email thefoodchain@bbc.co.uk Contributors: Cass Abrahams: Chef and Author, Cape Town, South Africa Mai Pham: Food writer, Houston, USA

Sucio.Talk.Podcast Presents Scott Ciampa. Scott Ciampa Is The Mixed Fermentation Coordinator & Brewer At Burial Beer Company In Asheville, North Carolina. Aside From Making Delicious Beer He Is A Good Friend Of Mine. I First Met Scott At Johnson & Wales University In  East Hall Room 220. He Was My Roommate For The 2007-2008 School Year. The Debauchery Which Took Place Was Memorable, Including Borrowing Scotts Car To Buy Weed With No License, Then Forgetting To Put It In Park And Having To Dive Into The Moving Vehicle Head First To Stop It From Hitting Other Cars In The School Parking Lot. We Talked About His Upbringing In Massachusetts, Cooking During His High School Days, And How He Made The Switch From Cooking Food To Cooking Beer. It Was Good To Reconnect With Scott After Not Seeing Him For 10 Years. Strong Reminder To Keep Up With Homies No Matter How Long It Has Been.  Ladies & Gentleman Please Enjoy Episode 45 "Strong Brew"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT.SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIALET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio.Talk.Podcast Presents Andrew Mcleod. Andrew Mcleod Is Executive Badass At Avenue M In Asheville, North Carolina. It Was Nice To Meet The Man After Hearing So Much About Him While Sucio Talking With The Chefs Of Nashville. We Talked About His Punk Rock Days, How His Early Love Of Music Manifested Into A Career In Food, And What It Felt Like Being Part Of All Star Teams During His Journey Through The Industry. A Stand Up Beacon Of Our Industry Whose Goals Include Cooking Great Food, And Raising Passionate Future Chefs. Ladies & Gentleman Please Enjoy Episode 44 "Reinventing The Neighborhood Restaurant"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtube@spotifySUBSCRIBE.TURN ON POST NOTIFICATIONS.REACH OUT.SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIA.LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #suciotalkpodcast #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #food #love #brownchefsPEACE!

The entire Cuisine team reminisces about developing and creating the 2021 Holiday/Winter Issue. They point out some of their favorite recipes and a few fun things. This issue is loaded with great content. You will want to grab your copy and listen right along!

A short Podcast talking about Ruffed Grouse Hunting in Northern Lower Michigan the weekend prior to opening of Deer Rifle Season. Talking Weather, Tactics, and Cuisine. --- Support this podcast: https://anchor.fm/birdcamp/support

Une première dans l'émission cette semaine: on goûte deux IPAs brassées en cuisine par un auditeur (Laurent Godet) qui sont des clones de deux bières que l'on connait par coeur, à savoir la Holy Roller de chez Urban South et la Two Hearted Ale de chez Bell's Brewery.  Plus nos rubriques habituelles. Intro et outro: Big Patate par Ruff N Ready  Binouze USA fait partie du label Podcut. Retrouvez tous les podcasts du label sur www.podcut.studio. Vous pouvez aussi aider le label en allant sur www.patreon.com/podcut.   

In this Matbakh event, we talked to Bethany Kehdy about her writings on cuisines of the Mediterranean, Middle East and North Africa. Bethany was elected one of the four Mediterranean Food Ambassadors in 2012 and won several awards for publishing “The Jewelled Kitchen” in 2013.Created & Hosted by Mikey Muhanna, afikra Edited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience ‎on Zoom.‎ Join the live audience: https://www.afikra.com/rsvp   FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:‎afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on  afikra.com

Mike and John feed the gang with Costco prepared foods. Mike's bad theatre picks of the week. TV Ordinary People in movie school Megan picks Broadcast News for next week's movie --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/john-burns1/message

Le comptoir atiyah de Melbourne est la première cuisine zéro carbone du pays. Ben Armstrong nous explique comment elle fonctionne et qu'est-ce que vous pouvez y manger.

durée : 00:03:51 - La chronique de Roukiata Ouedraogo - par : Roukiata Ouedraogo - Il y a quelques jours de cela, j'étais à la foire du Livre de Brive-la-Gaillarde. J'ai appris que François Hollande et Anne Hidalgo allaient y dédicacer leur livre et je m'étais dit, mon Dieu : je ne peux pas rater ça !

Today you are getting a double feature on Slow Baja, the first is with Noel Morales owner, cook, owner and chief personality at El Refugio Mezcaleria in Todos Santos BCS. The second is with Noel, and his wife Rachel Glueck, discussing their beautiful cookbook The Native Mexican Kitchen: A Journey into Cuisine, Culture and Mezcal. WINNER of the 2020 US Gourmand Award for Food Heritage! A Deep Dive into the Complex and Vibrant Native Culture that is the Bedrock of Mexican Cuisine, with Over One Hundred Recipes, Including Moles, Pozoles, Chiles en Nogada, and More Mexican cuisine is ubiquitous in the American dining scene, yet it remains far removed from its roots. The Native Mexican Kitchen is an homage to the indigenous peoples and their culinary and cultural traditions that create Mexican cuisine, elevating it beyond Americanized tacos and tequila. With recipes by Mexican chef Noel Morales—born of Aztec and Omec blood, grandson to a mezcalero, and raised by native dancers—The Native Mexican Kitchen offers its readers the ability to recreate the flavors of centuries-old dishes in a modern kitchen. Morales shares well-known plates such as birria and barbacoa and beloved market foods like tlayudas and tacos al pastor, as well as a few of his own vegetarian and seafood creations. Signature mezcal cocktails and decadent desserts adorn these pages, while the Medicinales section includes teas, tinctures, and baths of traditionally used herbs for a variety of ailments, such as colds, muscle tension, and infertility. Author Rachel Glueck provides rare access and insight into a Mexico that few foreigners or nationals see today, leading you through indigenous festivals with masked dancers, bountiful market places, and sacred pilgrimage sites. Unwrap the philosophies and customs of Mexico's native communities and discover the depth of this magical country and how you can welcome it into your own kitchen. Personal stories of mezcaleros, traditional cooks, and native healers are accentuated by 130 stunning photographs and are woven through with mouth-watering recipes. With pages bursting with color, culture, and wisdom, you'll discover a Mexico you never knew existed. -Simon and Schuster Follow El Refugio Mezcaleria on Instagram Follow El Refugio Mezcaleria on Facebook

Dans cet épisode, on va en cuisine. On ne va pas apprendre à cuisiner mais on va prendre la cuisine comme excuse pour parler de prépositions!  Les prépositions en français sont parfois compliquées à comprendre et à maitriser. C'est normal de les confondre et de douter car il y en a beaucoup!  Par exemple, en cuisine, lorsqu'on parle d'une confiture ou d'une tarte, on ne va pas utiliser les mêmes prépositions. Et bien non! Ce serait trop facile sinon!  Pas de panique, dans cet épisode, je t'explique la différence entre une tarte AUX fraises et une confiture de fraise(e). Je te parle aussi des pluriels.

This week on Inside Julia's Kitchen, host Todd Schulkin welcomes legendary food writer Claudia Roden. They discuss her new book, Claudia Roden's Mediterranean, why Mediterranean and Middle Eastern food is so popular, and the intersection of travel and cooking. As always, Roden shares her Julia Moment. Photo Courtesy of Jamie Lau Waitrose & Partners FoodHeritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

Sucio_Talk Presents Colby Rasavong.Colby Rasavong Is The Chef De Cuisine At Audrey In Nashville, Tennesse. On This Date This Restaurant Is About To Be One Month Old. It Was Very Clear To Me When Chef Colby Showed Me Around That This Is Quickly Going To Be Recognized As One Of The Most Forward Thinking Kitchens In America. With A State Of The Art Lab, A Thoughtful Kitchen (Like ReallyThoughtful), And A Hungry Team Of Individuals Willing To Do Whatever It Takes To Succeed There Is No Question That I Was In An Institution Before It Has Even Created It's Future History. Chef Colby And I Ran Into Each Other While At Eastside Bahn Mi, Once Again Cementing The Fact That We Are Always Right Where We Need To Be. He Was So Gracious Walked Up To Me And Told Me He Loved My Podcast. My Eyes Damn Near Watered I Was Filled With Such Emotion. I Could Tell It Was A Chef Because Of The Hand Tattoos/swag And The Fact That He Knew About The Show. Before I Could Fill My Water, He Was Gone, So There I Was Feelin The Moment So I Posted About It. He Sees The IG Story And Sends Me Another Gracious Message. Then I Realized Who It Was And Asked Him Right Away To Be On The Show. He Accepted And We Met The Next Morning And SucioTalked In One Of The Most Gorgeous Spaces I'd Ever Been In. We Talked About His Early Days As A Young Child Serving Sodas At His Family's Lao Restaurants, Becoming Obsessed With Cooking And Working Alongside Some Of The Greatest Chefs Of Our Time, To Becoming A Chef In New York City.Please Excuse The Beginning Where I Struggle To Find My Place, Luckily I Had Colby To Save Me!Ladies & Gentleman Please Enjoy…..Episode 43"CookingSinceBeenCookingSinceBeenCooking"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!!SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWSHOW SOME LOVE ON SOCIAL MEDIA & LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST!!#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio_Talk Presents Trevor Perkins. Chef Trevor Perkins Is A Bad MotherFucker. Hes Been A Huge Supporter Of The Show Since The Inception. We First Met At A Sean Brock Brunch Collaboration With Charter Oak In St. Helena, California. When I Put This RoadTour Together He Noticed Id Be In Nashville…..Called Me Up And Let Me Know He Was Coming Through. We Chilled, Ate BURGERS BAHNMI TACOS LOCUST. We Talked Life, Food, Wine, Work, And His Dog Robuchon. One Of The Most Hospitable People Ive Ever Met. Thanks For Taking Such Good Care Of Me I Appreciate Your Loving Embrace Of Life And Our Industry. Ladies & Gentleman Please Enjoy……Episode 42"Seasons Seasoned"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!! SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWSHOW SOME LOVE ON SOCIAL MEDIA & LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST!!#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio_Talk Presents Ben Norton. Ben Norton Is the Executive Chef Of Husk In Nashville, Tennesse. It's Nice To Talk To Chefs In The Same Age Group As Myself. It Solidifies The Fact That We Do Indeed Deal With Trends When It Comes To Our Industry Wether Its The Food Itself, The Approach To The Techniques, Or The Management styles (for better or for worse). Ben Detailed Some Of The Same Exact Feelings I've Had Coming Up In This Crazy Thing Of Ours. We Talked About His Upbringing In Rural Northern Atlanta, Being A Skate Rat, And Working His Way Up At Restaurants. We Also Talked About Becoming A Sous Chef After Being A Cook And How That Affects Relationships With Fellow Cooks/Friends That You Came Up With. Interesting Talk And Delicious Dinner With An Awesome Human Being. Ladies & Gentleman Please Enjoy……..Episode 41 "SkateRat"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!! SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWSHOW SOME LOVE ON SOCIAL MEDIA & LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST!!#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio_Talk Presents Brian Baxter. Brian Baxter Is The Current Executive Chef Of The Catbirdseat In Nashville, Tennesse. A Podcast Done Outside In The Elements; You Can Hear The Live Action Commentary By The City Of Nashville Narrating Activities Through Bacholorette Party Busses, Muscle Cars, And Humans Conversing With Other Humans. Through The Riff Raff We Talked About His Upbringing In Florida, To His Early Passion For Football, And How That Turned Into A Career In Food. Baxter Was One Of Many Chefs That Grew Up Under Sean Brock. Working His Way Up Through The Ranks Of Legendary Restaurants McCrady's, And Husk. He Rocks One Of The Most Elegant Casual Fine Dining Tasting Menu Experiences I've Ever Had.Ladies & Gentleman Please Enjoy…...Episode 40"Birds Eye View"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!! SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWSHOW SOME LOVE ON SOCIAL MEDIA & LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST!!#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

durée : 00:53:40 - On va déguster - par : François-Régis Gaudry - Des recettes méditerranéennes de sa Tunisie natale à ses tours de mains magiques, Zana nous offre sa leçon de cuisine. - réalisé par : Lauranne THOMAS

Richard Hétu se penche sur la popularité de Joe Biden aux États-Unis; Olivier Niquet s'intéresse au monde local; Rudy Desjardins parle du référendum sur la péréquation qui a eu lieu en Alberta; Olivier Niquet présente son bêtisier des médias; Lisa LeBlanc parle de son prochain album; Catherine Ethier admet ne pas être prête au retour à normale; Liza Frulla présente le festival Cuisine, Cinéma et Confidences; et Jean-Sébastien Girard déconstruit les préjugés entourant la bisexualité.

Meet Deb Suchman, who with a partner is building an empire of sustainable doggie treats. The company is called Polkadog. Check it out at https://polkadog.com/

durée : 00:15:23 - Le Quart d'Heure - Aujourd'hui, "Le Quart d'Heure" vous emmène derrière les fourneaux de "Biscornu". Cette entreprise forme de jeunes apprentis en situation de handicap à la cuisine, encadrés par de grands chefs. On sera aussi à Reims, où un atelier cherche à recréer du lien entre la police et les jeunes de banlieue. Et puis les chiffres du Covid ne sont plus très bons.

Dans l'émission du 2 novembre 2021, les Grosses Têtes questionnent Valérie Trierweiler sur les cuisines de l'Elysée. Et la réponse de l'ancienne première dame étonne les sociétaires... Découvrez la page Facebook Officielle des "Grosses Têtes" : https://www.facebook.com/lesgrossestetesrtl/ Retrouvez vos "Grosses Têtes" sur Instagram : https://bit.ly/2hSBiAo Découvrez le compte Twitter Officiel des "Grosses Têtes" : https://bit.ly/2PXSkkz Toutes les vidéos des "Grosses Têtes" sont sur YouTube : https://bit.ly/2DdUyGg

On this episode of ArchaeoAnimals, Simona and Alex are heading back into the world of video games - this time all about the culinary archaeology of popular video games. Learn more about what the rubbish pits of games such as The Witcher and Dragon Age would look like; also endless Skyrim quotes and Alex trying to eat everything. Links Inexplicably Preserved Dungeon Meat - TV Tropes New insights into Irish bog butter - Current Archaeology Making 2,000-year-old Roman bread - British Museum Blog RECIPES | Witcher Kitchen - Fan Project Binford, L. (1981) Bones: Ancient Men and Modern Myths. New York: Academic Press. Gelinas, B. et al. (2015) Dragon Age: The World of Thedas, Volume 2. Milwaukie, OR: Dark Horse Comics. Monroe-Cassel, C. (2019) The Elder Scrolls: The Official Cookbook. San Rafael, CA: Insight Editions Contact Alex FitzpatrickTwitter: @archaeologyfitz Simona FalangaTwitter: @CrazyBoneLady Alex's Blog: Animal Archaeology Music "Coconut - (dyalla remix)" https://www.youtube.com/watch?v=_2UiKoouqaY Affiliates Wildnote TeePublic Timeular

On this episode of ArchaeoAnimals, Simona and Alex are heading back into the world of video games - this time all about the culinary archaeology of popular video games. Learn more about what the rubbish pits of games such as The Witcher and Dragon Age would look like; also endless Skyrim quotes and Alex trying to eat everything. Links Inexplicably Preserved Dungeon Meat - TV Tropes New insights into Irish bog butter - Current Archaeology Making 2,000-year-old Roman bread - British Museum Blog RECIPES | Witcher Kitchen - Fan Project Binford, L. (1981) Bones: Ancient Men and Modern Myths. New York: Academic Press. Gelinas, B. et al. (2015) Dragon Age: The World of Thedas, Volume 2. Milwaukie, OR: Dark Horse Comics. Monroe-Cassel, C. (2019) The Elder Scrolls: The Official Cookbook. San Rafael, CA: Insight Editions Contact Alex FitzpatrickTwitter: @archaeologyfitz Simona FalangaTwitter: @CrazyBoneLady Alex's Blog: Animal Archaeology Music "Coconut - (dyalla remix)" https://www.youtube.com/watch?v=_2UiKoouqaY Affiliates Wildnote TeePublic Timeular

The Cuisine team talks all things turkey - we get into what bird to buy (and how much to plan per person), how to defrost your bird (if you're buying a frozen bird), ways to cook it - basted, injected, wet brined, dry-brined, lacquered, spatchcocked, cut up, whole - you get the gist. And be sure to check out our website for our videos on how to spatchcock and how to carve a turkey, and while you're there, check out the bounty of side and dessert recipes we have, and more!

Hey, y'all - Joel here. Some of you may have read my entry a few weeks ago where I share that I've had some issues with Cubital Tunnel Syndrome. There have been some updates - some of it good, some of it bad:The good news is that I believe I've found the root cause. When I first began having issues, I reached out to a few of my friends for prayer. When I reached out to my friend Nate (of podcast fame), he stated that he's been having the exact same issues and stated that it very well could be our lifting technique.The bad news is that it's gotten worse. Specifically, I've developed a condition known as "trigger finger." The irony is that I'm pretty sure I developed the issue after wearing corrective arm braces while I slept at night. Apparently, it can take up to a month to heal. Thankfully, it has not affected my playing but I am concerned for my lifting progress.BEST CONSUMED THROUGH HEADPHONESFollow @3rdPersonPodwww.Patreon.com/3rdPersonPodwww.3rdPersonPod.com

durée : 00:10:32 - La chronique cuisine d'Elvira Masson

Sucio_Talk Presents Justin McMillen. Chef McMillen Is Currently Overseeing All Of The Back Of The House Operations For Niche Food Group In St.louis, Missouri. It Was A Damn Pleasure To Sit Down And Suciotalk With This Gentleman. Hes A Natural Born Leader Who Opened His Own Restaurant At The Tender Age Of 21. Yes I Know....I Thought The Same. The Balls On This Fucking Guy!! Doing What Seems Like The Impossible With Tenacity and Hunger At Such A Young Age. We Talked About What Made Him Move On After That Venture To Become A Cook Once Again, Gaining More Knowledge And Becoming A Stronger Leader In The Process. He Also Gave Insight Into His Time At Single Thread And How That Prepared Him For His Following Role As Culinary Director In St.Louis.Ladies & Gentleman Please Enjoy........Episode 39 "St.Louis UnNiched"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!! suciotalk@gmail.comWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWSHOW SOME LOVE ON SOCIAL MEDIA & LET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST!!#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Chaque samedi, Laurent Mariotte et son invité vous livrent conseils, trucs et astuces autour de la gastronomie et l'alimentation. Un éclairage utile sur l'art du bien-manger. Aujourd'hui, tout savoir sur l'eau en cuisine et à table avec notre invité Philippe Faure Brac, meilleur sommelier du monde en 1992.

Say hello to a brand-new food podcast.It's called The Recipe — and it's all about the new generation of restaurants and the people behind them.If you heard the Mad World episode of Archipelago, in which we took a look at the Copenhagen restaurant scene, you'll have a pretty good idea of what The Recipe will be like.We'll be exploring what it takes to run a successful restaurant — and taking a closer look at some of the ingredients.Along the way, we'll be meeting the food world's most forward-thinking individuals — and finding out how they think, how they work, and how they're shaping the future of the industry.Brought to you by Superb, The Recipe is a show for anyone who's ever had a great plate of food put in front of them and wondered how it got there.Episode 1 drops on Sunday 31 October — but the only thing that's scary about it is how inspirational it is.Follow us now wherever you get your podcasts.

Dear San Francisco will be live in Club Fugazi starting in September 2021, get your tickets: https://tickets.clubfugazisf.com/tickets/series/DearSanFrancisco As co-founding artistic director of The 7 Fingers, Shana Carroll wrote, directed and choreographed Passagers, Cuisine & Confessions, Séquence 8, Traces, Psy, Loft, La Vie, Le Murmure du Coquelicot, and FeriAmuse. Among other 7 Fingers collaborations and special projects, she created the show within the Queen of the Night experience at the Diamond Horseshoe in New York City, designed the first segment of the Sochi Winter Olympics Opening Ceremony, and directed and choreographed Duel Reality, an immersive circus show based on Romeo and Juliet for Richard Branson's new Virgin Voyages cruise line Shana has also frequently collaborated with Cirque du Soleil, most recently as director of their first show on ice Crystal, and previously as acrobatic designer and choreographer of Paramour (Broadway) and Iris (Los Angeles), and as director-choreographer of their performance at the 2012 Academy Awards. Shana is well known for her acrobatic and circus choreography. She choreographed four gold medal winning numbers at the Festival Mondial du Cirque de Demain in Paris. She has received Best Choreography nominations at the Drama Desk Awards (Traces) and the San Francisco Bay Area Theatre Critics Circle Awards (Circumstance). Originally from Berkeley, California, Shana began her career as a trapeze artist with San Francisco's Pickle Family Circus and went on to a 20-year career in the air with Cirque du Soleil and many others before co-founding The 7 Fingers. Facebook: https://www.facebook.com/shana.carroll.98 --- Send in a voice message: https://anchor.fm/feisworld/message Support this podcast: https://anchor.fm/feisworld/support

Sucio_Talk Presents Sebastian Ramirez-Lohner. Im Excited To Feature My First Boricua On The Show!!!! Sebastian Is The Chef De Cuisine At Senor Bear In Denver, Colorado. Born And Raised On Our Beautiful Isla He Grew Up Restaurant. Spending His Time As A Young Child In His Family Restaurants And Their Specialty Produce Company In Puerto Rico. We Talked About What It Meant For Him to Train As A Young Chef, The Many Friends And Connections Hes Made Over The years In The Industry, And How That Led Him To Open His Own Restaurant. He Then Discusses His Journey Of Coming up To Denver To Take Over As Chef De Cuisine At His Current Spot. Just Spending The Time Recording This Episode With Chef SEBA! I Was In Awe Of The Respect This Man Posseses For Our Craft. One Of The Humblest People Ive Ever Met In My Life.Ladies & Gentleman Please Enjoy Episode 37"Hecho En Casa"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!! suciotalk@gmail.comWRITE IN KITCHEN STORIES AND THEY MAY BE FEATURED ON THE SHOWBe Sure To Share Anytime You're Listening On Your Social Media#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

From The Liquid Chef making cocktails to M Cantina in Dearborn, Michigan,  Junior Merino is  a chef, sommelier, and mixologist originally hailing from Puebla, Mexico. Through his food, guests find not only a wide variety of flavors, but an introduction to some of the lesser-known, pre-Hispanic foods that you don't see on most Mexican restaurant menus.  As part of our series of episodes honoring Hispanic Heritage Month, today you'll hear what his cultural background means to him, and the ways in which Puebla-styles and flavors show up in his particular style of food and drink. He shares his personal and professional culinary influences, how they inspire him, and how he incorporates a world of influence on his restaurant menu through the lens of fresh Mexican ingredients.  What you'll learn with chef and Mixologist Junior Merino The impact of Mexican cuisine has had on the US (2:50) How Mexican food is misunderstood in the states (4:00) The various types of Mexican food we experience (5:05) How the Puebla style influences his creative process (6:24) The history and evolution of mole (9:02) One common ingredient misconception about mole (10:59) The traditional preparation of mole (11:34) Defining the concept of “Nuevo Latino” (13:26) Various types of tortillas and how they're used (14:57) The 30 types of tacos served at M Cantina (15:52) Applying a made-from-scratch philosophy (20:32) Why juicing is harder at home than in the restaurant (21:46) How insects are incorporated on the menu and how they're served (23:36) The pre-hispanic foods of Mexico (26:14) World-wide sources of inspiration (27:45) Where his biggest inspiration comes from (28:58) How his experience as a sommelier influences his cocktails (30:13) The unusual flavors he sources from Mexico (31:53) A recipe you can make at home (33:27) Where and how Mexican crema is used (35:18) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes with Latino chefs talking about Hispanic food Interview with chef Erik Ramirez from Llama Inn and Llama San Conversation with Pastry Chef Antonio Bachour from Miami Interview with Pastry Chef Philip Speer from Austin Conversation with chef Levon Wallace from Fatbelly Pretzels in Nashville Interview with blogger and author Mely Martinez Talking Hispanic Heritage Month with 3 chefs from Austin Conversation with chef Shamil Velazquez from Charleston Interview with Celebrity Chef Jose Garces Conversation with chef Jonathan Zaragoza from Chicago Interview with chef Andre Natera from Austin Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland 3 Chefs in Austin - What is more important: techniques or creativity? Misti Norris in Dallas Carlo Lamagna in Portland #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Cocktail from Junior Merino Crispy Fish Taco from Chef Junior Merino Salsas at M Cantina Chef Junior Merino Click to tweet Latino cuisine has a huge influence in the US. A lot of the things we eat and a lot of the general market, like the big chains, have always some kind of either Mexican or Latino flavor influence in their cuisine.
 Click To Tweet As Latinos, we bring a lot of our culture and a lot the things that we have in our countries to the US, and it just makes it really amazing because we have so much to share. Click To Tweet I have all these insects on the menu because that'...

Sucio_Talk Presents Troy Jorge. Chef Troy Jorge Is Currently The Executive Chef Of Temporis In Chicago. I Had A Fantastic Meal There A Few Months Ago And I Knew I Had To Meet The Chef Behind The Art. We Talked About Growing Up In New England, Going To Culinary School, Grinding Hard For Almost No Money, Gaining Knowlege At The Michelin Level, And How It Felt To Garner A Michelin Star Of His Own. I Had A Lot Of Fun Shooting The Shit With Chef Troy, Reminded Me Of Being A Cook Again. Just Chillin After Work, Sippin On A Drink Solving The Worlds Problems. Ladies & Gentleman Please Enjoy...Episode 35 "Wicked Smmaaahhhhttttt"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeCheck Out @david_Sucio On Instagram For News On Upcoming EpisodesI'd Love To Hear From You, Feel Free To Reach Out suciotalk@gmail.comBe Sure To Share Anytime You're Listening On Your Social Media#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Sucio_Talk Presents Hilary Grossman. Hilary Is A Badass Chef Who Worked Her Way Up The Ranks In Every Single Possible Position One Can Hold In Our Industry. Her Vast Experience Is Legendary, From Starting Out In The Front Of The House As A Host, Becoming A Pastry Cook, Then A Hot line Cook, To Butchering Fucking Cows, (as if this wasnt BADASS enough) Then She Becomes A Pastry Chef And Bread Baker!!! If You Are Feeling Lazy After Reading That, You Are !HA! We Talked About Her Upbringing In Chicago, Her Career Path Through California And The Northeast, And What New Projects May Be In Store For The Future. Im Happy I Was Able To Get A Pastry Chef On The Show. ShouOut To Chicago Your Hospitality Is Unmatched. (No Offense). Ladies & Gentleman Please EnjoyEpisode 34 "FuckingPowerhouseButcherPastryChef"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBE!!!Check Out @david_Sucio On Instagram For News On Upcoming EpisodesI'd Love To Hear From You, Feel Free To Reach Out suciotalk@gmail.comBe Sure To Share Anytime You're Listening On Your Social Media#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Lucas Rosenbrook is the Executive Chef of Alma and Maggie Whelan is the Chef de Cuisine at Alma. They share anecdotes from their many years at the restaurant, tell the story of how they met, fell in love, and got married; and talk about the changes and growth they've seen in the restaurant industry in the Twin Cities.The White on Rice podcast is hosted and produced by Yia Vang and David Crabb. For more information, please visit us at whiteonricepodcast.com.

Sicilian travel designer Angela Macaluso shared the history of the monsù cuisine in Sicily. It dates back to the 17th century when French nobility traveled to Sicily, along with their chefs (the monsù), who created a fusion of elegant and refined French food with luscious, agriculturally based Sicilian dishes.