Podcasts about dry aged

Welcome to Episode 158 of the Different Animals Podcast and this week we talk about Shogun, Challengers, Knicks, Abigail, The Fall Guy, FFX and Nobuo Uematsu, Spider-man 2, Good Will Hunting, The Kendrick and Drake beef, and the NFL Draft. This podcast is available on Spotify, Stitcher, Apple Podcasts and wherever else you catch your podcasts. You can catch us on IG and Twitter @DifAnimalsPod or email us directly at DifferentAnimalsPodcast@gmail.com with any feedback or suggestions. S/O to @Creative.Collin on IG for the dope Artwork. S/O to @EdERuger and @PhilliePhr3sh for the dope theme. Enjoy, and we'll see you in a week. PEACE! This podcast is powered by Pinecast.

Dominick DiBartolomeo & Andy Wang sit down with Liwei Liao in the tasting room of The Cheese Store of Beverly Hills for a conversation about how dry-aging lets you enjoy seafood in its purest form, how the process has shifted Liwei's thinking on the "wild-caught" vs. "farm-raised" salmon debate, and what it's been like to see his product featured on the menus of some of Los Angeles' most in-demand restaurants. Want to win two tickets to the feast at Revelry Las Vegas, a new food festival from Wynn? Leave a rating or review on the podcast platform of your choice, take a screenshot, and tag us on Instagram with it at https://www.instagram.com/industryonlyatthecheesestore. (Travel and lodging not included) Thank you for tuning in to our debut episode. We want to foster a community for food lovers of all kinds, but we're going to need your help to do it. If you enjoyed the episode, here's what you can do: 1) Let us know what you thought in the comments below or on Instagram at www.instagram.com/industryonlyatthecheesestore. 2) Hit the subscribe button on YouTube and/or the podcast platform of your choice (linktr.ee/industryonlyatthecheesestore) 3) Tell your friends! These three things will help the show be discovered by more people, which in turn will help us keep delivering insights, ideas, and joyful conversations with talented chefs, celebrities, writers, mongers, executives, and event-planners in the hospitality industry and beyond. Thanks to Big Noise for sponsoring the podcast. Learn more about Big Noise at https://bignoisebeer.com/ Industry Only at The Cheese Store is produced by Monterey Podcasting: www.montereypodcasting.com

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Caio Soter fala sobre os métodos de conservação de carne, principalmente um que não é comum no Brasil chamado Dry Aged

In this week's episode, God tells his followers not to use his name in vain in vain, Religion ruins the trustworthy reputation of cryptocurrency, and speaking of ruined reputations, Tom and Cecil will be here. --- To make a per episode donation at Patreon.com, click here: http://www.patreon.com/ScathingAtheist To buy our book, click here: https://www.amazon.com/Outbreak-Crisis-Religion-Ruined-Pandemic/dp/B08L2HSVS8/ If you see a news story you think we might be interested in, you can send it here: scathingnews@gmail.com To check out our sister show, The Skepticrat, click here: https://audioboom.com/channel/the-skepticrat To check out our sister show's hot friend, God Awful Movies, click here: https://audioboom.com/channel/god-awful-movies To check out our half-sister show, Citation Needed, click here: http://citationpod.com/ To check out our sister show's sister show, D and D minus, click here: https://danddminus.libsyn.com/ To hear more from our intrepid audio engineer Morgan Clarke, click here: https://www.morganclarkemusic.com/ --- Guest Links: Check out Tom and Cecil on Cognitive Dissonance: https://www.dissonancepod.com/ --- Headlines: Colorado Christian pastor and wife sued over alleged cryptocurrency fraud scheme: https://www.friendlyatheist.com/p/christian-pastor-and-wife-sued-over https://www.cnn.com/2024/01/24/us/colorado-pastor-crypto-fraud-cec/index.html Controversial Oklahoma Senator Dusty Deevers proposes ban on porn and sexual content: https://www.perthnow.com.au/lifestyle/controversial-oklahoma-senator-dusty-deevers-proposes-ban-on-porn-and-sexual-content-in-radical-new-law-c-13351567 Christians freak out after kid disciplined for saying “Jesus Christ” https://www.friendlyatheist.com/p/a-mississippi-school-rightly-reprimanded "God's Army" trucker convoy heading to southern border on "biblical" anti-migrant crusade: https://www.vice.com/en/article/5d9adk/trucker-convoy-eagle-pass-texas-border-dispute-christian-nationalism And they lose to their own paranoid conspiracy theories: https://www.vice.com/en/article/wxjygb/trucker-convoy-texas-border-standoff-conspiracy-theories-dooming-protest

When your boss tells you to do something, you do it. When your boss is Troy Johnson, food critic and Chief Content Officer of San Diego Magazine, texting you: “I just left Tunaville. He's doing amazing stuff. Get Tommy on the podcast,” well, you get Tommy Gomes on the Happy Half Hour podcast. Gomes, a commercial fisherman by trade and blood, is no stranger to the airwaves and pages of SDM. He's been a guest on the pod a few times before, and we've written about him glowingly because of the work he's doing to improve San Diego's fisheries and the shopping options for the people who eat from them. These days, Gomes runs TunaVille, a seafood shop at Driscoll's Wharf in San Diego Harbor that serves local, only. It opened last May. The fish is caught by residents on city boats, and is delivered 10 feet away to the storefront. “It never sees the back of a truck, our fish,” Gomes says in the episode. Tunaville is a partnership with another fisherman and local seafood icon, Mitch Conniff of Mitch's Seafood, and a handful of other local fishing families who have bought in. Restaurants like Herb & Wood, Solare, and Juan Jasper, for example, are clients, sourcing their treats from the sea from Gomes. Gomes is also tinkering with different fish preparations, some of which we sample on air. He's experimenting with dry aging tuna—traditions popular in Japan and Spain, for example—and he brought in everything from a gorgeous 15-week aged bluefin slab to mojama, a cured tuna muscle not unlike Jamón Ibérico. It can be found mainly on tables in bars in Southern Spain, and not many places else. Except for TunaVille. While he's doing all this, Gomes also has a top-rated show on Outdoor Channel, aptly called The Fishmonger. In it, he travels around the country telling the stories of fishing families and their plights of declining stocks, closed fisheries, tough regulations, and other woes of a struggling American industry. We talk about all of this and other issues with sustainability and greenwashing in this episode. We also get into some news: Troy and I discussed our end-of-2023 articles detailing the best new restaurants in San Diego and dining trends we saw last year, some of which we expect to continue into next year (inflation, omakase-everything, more actually-good Italian restaurants, bakeries); cake donut wizards Sidecar Donuts will be opening a new spot on Kettner Boulevard in Little Italy; and Food Network star Lauren Lawless will be opening Ramen World, a serve-your-own spot somewhere in Mid-City.

Many steak aficionados like their meat to be dry-aged. Hanging beef under refrigeration for a few weeks results in more concentrated flavor, tenderer meat, and a certain mild gaminess that appeals to a lot of steakhouse diners.But of course with steak comes meat and fat trim, and some chefs are making that into burgers, either as a byproduct of their own steak preparations or, increasingly, provided by specialty meat purveyors specifically for burgers.The result is sandwiches with heftier beef flavor that can command significant price tags.

Not all seafood is its best right off the boat. Using preservation techniques that go back centuries, Chefs Christoper Lee and David Middleton have developed a dry aging program for the Wynn Las Vegas Resort's Lakeside restaurant. In this sponsored episode, we chat about how it works, plus other ways they're looking to make traditions modern.See omnystudio.com/listener for privacy information.

Friday – Have you ever been kicked out of a place? Prime Time Kitchen with Orlando Weekly Restaurant Critic Faiyaz Kara on the new Johnny's Diners, Doshi in Winter Park, and the importance of customer service. Rich Tips with Candace on Delta's plan to change their customer benefits. Rauce Thoughts on a bad day as a celebrity playing golf. Plus, WOKE News, Sink or Sail, Embers Only, Trivia & Last Call.

BONE WOMAN (mel: Goldfinger) logo: Madeleine Holme (@maddyee) theme: Levi André Nuet

Caio Soter fala hoje sobre dry aging. Trata-se de um processo de cura da carne, pouco comum no nosso cotidiano. Nessa prática, as carnes são penduradas em câmaras refrigeradas, geralmente entre 0°C e 4°C, e com umidade controlada. O objetivo é permitir que a carne perca um pouco de umidade e que ocorram reações naturais que a amaciem e intensifiquem seu sabor.

Diesmal fragen Kathrin und Tommy den erstklassigen Kriminalbiologen Dr. Mark Benecke, wie lange eine Maus braucht, bis sie vertrocknet. Außerdem fragen sie in einem drittklassigen Motel nach den Service-Leistungen des Nachtportiers. Und sie stellen sich selbst die klassische Frage: Wer ist blonder - Ina Müller oder Melanie Müller?

Nebraska Beef from Oak Barn Beef. Check them out below. oakbarnbeef.com https://www.facebook.com/oakbarnbeef https://www.instagram.com/oakbarnbeef/ https://www.instagram.com/hannahklitz_/ Subscribe to the Five Minute Friday Newsletter https://mailchi.mp/cf5fc99fc7e7/farmtraveler And be sure to follow us on social media! https://www.instagram.com/farm_traveler/ https://www.facebook.com/TheFarmTraveler https://www.youtube.com/farmtraveler https://twitter.com/TheFarmTraveler https://www.carbontv.com/podcasts/farm-traveler/ Subscribe here: https://podkite.link/FarmTraveler Farm Traveler is part of the Waypoint Outdoor Collective, the Podcast Network for the Outdoors-man. Check out all of the Waypoint Outdoor Collective Podcasts HERE. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's podcast hosts Ryan Reiss and Jeremy Schaftel welcome comedian, and Daily Show correspondent / host, the great Roy Wood Jr.! Roy is super insightful and knowledgeable on a variety of topics, and the crew gets into some real good stuff this episode - hosting The Daily Show, making tv shows, doing [...]

If RuPaul, Rose Nylund and Julia Child had a baby, she'd be Bertha Mason, a Midwestern pie-baking drag queen with a killer sour cream and raisin pie recipe. Shanita Nicholas and Amanda-Jane Thomas put their legal careers in the rearview mirror to open a coffee spot in Inglewood to inspire community.  “Fresh is boring,” according to fishmonger Liwei Liao, who operates the only market dry-aging fish in the country at The Joint along Ventura Boulevard. Neither rain nor hail can stop chefs from frequenting the Wednesday Santa Monica Farmers Market.

Emily is back in her wheelhouse this week as we travel 2 million years into the past to get the facts on mouldy meat. We talk a little bit about beef itself but mostly we try to unpack the weird ways humans (North Americans) talk and think about meat eating. Follow us on instagram @pantrystaplespod

Folge vom 21.03.2023, diesmal mit mäßigem Druck, rumtunnelnden Molekülen und übergroßen Horus-Pyramiden fürs ganze Dorf! Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/methodischinkorrekt

Would you pay a premium for a primetime dinner reservation? At the start of a new year, we check in with longtime Denver restaurateur-turned-consultant John Imbergamo. Restaurants continue to adapt in the face of inflation, COVID, and labor & supply shortages. Then, homeowners struggle to rebuild after the Marshall fire. And award-winning chef Caroline Glover on a Napoleonic comfort food.

Back by popular demand, Blair welcomes back both co-host, Dave Brindley & Angel Sigala to delve further into running a new business in his early 20's, Prolific Butcher Shop, and being open to innovation in order to continue to raise his game.

Blair welcomes in a new co-host, Dave Brindley.  Angel Sigala stops by the Car Bar to discuss becoming an entreprenuer at the age of 23 when he opened Prolific Butcher Shop in Watauga, TX.

Thanks for coming back for another episode of WMF.  We were planning to record in person on our group trip and instead we got sick.  So this is a little late, but come join us as we discuss whiskey, homemade charcuterie meats, and dry aged steaks!  It is a great episode and thanks for coming back for another episode.

Old Steaks and Well done egos on today's show. Bon Apetit!!! Music: 'John & Friends' by Kevin Hejmanowski https://www.facebook.com/partunes/ glutenisnotyourproblem@gmail.com IG: @glutenisnotyourproblem FB: https://www.facebook.com/groups/210939312308157/

In this special episode of Carnivore Cast, I answer your top questions including what are my top lessons from guests in 2021, goals for 2022, when to know when you're fasting too much, when to add calories, how to incorporate carnivore with bodybuilding, and more!   Let me know what you think of these Q&A style episodes - do you like them? Should I do more? What would you change for next time?   Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   Thanks to BiOptimzers and their amazing kApex formula for optimizing digestion, boosting energy, and increasing metabolism on a carnivore diet. Try it yourself at kenergize.com/carnivorecast and use code "carnivorecast10" to save 10%!   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.     What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

Jake Thomas (@lifelikejake) is a raw carnivore, lifelong athlete, Marine, and once world's top natural bodybuilder in men's physique. He had been a vegan and vegetarian in the past, keto, Mediterranean, paleo…actually competed as a vegan bodybuilder too. Today he's Carnivore/Sapien diet practitioner since June 2020 with no plan of ever going back, eating mostly raw. Jake has some amazing athletic feats including weekly half marathons, open mile swims, and full marathons all on carnivore!   Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   This episode is brought to you by Optimal Carnivore. Do you struggle to eat organ meat? Optimal Carnivore was created by Carnivores for Carnivores. They created a unique organ complex from grass-fed animals in New Zealand. It includes 9 different organs -  Liver, Brain, Heart, Thymus, Kidney, Spleen, Pancreas, Lung etc.  Taking 6 capsules is the same as eating an ounce of raw organ meat from the butcher. Get 10% off your order by going to https://amzn.to/3hSXXtu and using the code: carnivore10 at checkout! (currently only shipping within the US)   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

Colt Milton (@coltmilton) is a carnivore bodybuilding coach, a proud dad, and husband, and owner of SupersetYourLife which includes awesome custom gym attachments, merchandise, and an incredible podcast with his wife Taylor (@taylorleamilton), the CEO of Skullbellz, where they discuss, debate, rant, and interview featured guests (including myself) on developing a healthy, purpose-filled lifestyle! Check out their great YouTube channel - SkullbellzTV.    Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   Thanks to BiOptimzers and their amazing Magnesium Breakthrough formula for stress relief and better sleep on a carnivore diet. Try it yourself at www.magnesiumbreakthrough.com/carnivore and use code "carnivore" to save!   This episode is brought to you by LMNT electrolytes. LMNT electrolytes are convenient, evidence-based, and delicious! My wife and I have been using LMNT for years every single day - they're great for fueling hard workouts, getting adapted / beating keto flu, fasting, traveling, and kickstarting your day with energy. They're used by Navy Seal teams, Olympic weightlifters, jiu-jitsu athletes, and everyday people who want to make themselves better like you and me! LMNT is offering FREE LMNT sample packs to Carnivore Cast listeners. All you have to do is pay for shipping. Go to drinklmnt.com/carnivorecast to claim this awesome deal!   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.     What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

Alysha @fatfuelled spent years yo-yo dieting before being able to get to a healthy weight, stop taking her antidepressants, and fully manage her symptoms by switching to an animal-based way of eating. With near five years' experience under her belt, she now seeks to educate others through her Instagram page and speak to how this way of eating is more than just a diet.   Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   This episode is brought to you by Optimal Carnivore. Do you struggle to eat organ meat? Optimal Carnivore was created by Carnivores for Carnivores. They created a unique organ complex from grass-fed animals in New Zealand. It includes 9 different organs -  Liver, Brain, Heart, Thymus, Kidney, Spleen, Pancreas, Lung etc.  Taking 6 capsules is the same as eating an ounce of raw organ meat from the butcher. Get 10% off your order by going to https://amzn.to/3hSXXtu and using the code: carnivore10 at checkout! (currently only shipping within the US)   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

Keith McDonald (@_keithmcdonald) was overweight, unhappy, had low libido, and riddled with chronic illness including celiac, idiopathic thrombocytopenic purpura, platntar fascitis, and more before taking his health into his own hands. With carnivore and fasting, he's been able to lose 100s of lbs, take control of his life, and relieve many of those conditions without the use of medication.   Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   Thanks to BiOptimzers and their amazing Magnesium Breakthrough formula for stress relief and better sleep on a carnivore diet. Try it yourself at www.magnesiumbreakthrough.com/carnivore and use code "carnivore" to save!   This episode is brought to you by LMNT electrolytes. LMNT electrolytes are convenient, evidence-based, and delicious! My wife and I have been using LMNT for years every single day - they're great for fueling hard workouts, getting adapted / beating keto flu, fasting, traveling, and kickstarting your day with energy. They're used by Navy Seal teams, Olympic weightlifters, jiu-jitsu athletes, and everyday people who want to make themselves better like you and me! LMNT is offering FREE LMNT sample packs to Carnivore Cast listeners. All you have to do is pay for shipping. Go to drinklmnt.com/carnivorecast to claim this awesome deal!   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.     What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

Dan Smart, @3C.Health on Instagram, is a 38 year old, 3.5 year carnivore/animal-based with a passion for health, wellness, fitness, daily habit-hacking, and creativity. He is a creative writer/editor and music producer/engineer by day, and he likes to apply similar creative approaches when it comes to making diet, fitness, and lifestyle manageable and fun. Dan has used a meat-based diet and fundamental approach to exercise to help restore weight, confidence, cognitive function, and healthy digestion. Finally, he's a certified health coach on Revero.com and helps bring his years of experience and passion for habit building to help clients improve their own diet and lifestyles.   Looking for the best beef for carnivores at a great price? Check out the incredible boxes from Colorado Craft Beef (the Steak Lover's box is my personal favorite!) and use code CCAST to save $ and support the show. They're a 5th-generation family-owned operation that offers Dry-Aged, Grass-Fed, Craft Beef at great prices and delivers nationwide. I personally eat their meat every single day and love the rich, delicious taste of their fattier cuts - perfect for carnivores looking for extra fat and high-quality meat.   Thanks to BiOptimzers and their amazing Magnesium Breakthrough formula for stress relief and better sleep on a carnivore diet. Try it yourself at www.magnesiumbreakthrough.com/carnivore and use code "carnivore" to save!   This episode is brought to you by LMNT electrolytes. LMNT electrolytes are convenient, evidence-based, and delicious! My wife and I have been using LMNT for years every single day - they're great for fueling hard workouts, getting adapted / beating keto flu, fasting, traveling, and kickstarting your day with energy. They're used by Navy Seal teams, Olympic weightlifters, jiu-jitsu athletes, and everyday people who want to make themselves better like you and me! LMNT is offering FREE LMNT sample packs to Carnivore Cast listeners. All you have to do is pay for shipping. Go to drinklmnt.com/carnivorecast to claim this awesome deal!   What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.     What questions would you like answered or who would you like to hear from in the carnivore or research community?   Let me know on Twitter, Instagram, and Facebook.  

เนื้อดรายเอจด์คืออะไร? และเมนูเด็ดแบบพรีเมี่ยมของร้าน เรื่องราวการเดินทางและการฝ่าฟันร่วมกันของ เชฟแทน และคุณป่าน กว่าจะมาเป็นร้านขายเนื้อที่สื่อต่างพากันมารีวิวชิม ร้านบ่มเนื้อวัวที่ต้องรอคิวจองโต๊ะข้ามเดือน พรแน่นพูนล้นที่ไหลกลับจนเต็มล้นจากการให้อย่างเต็มใจ

In this episode of Chinese Food Fight Club, we talk with fishmonger Liwei Liao, the dry-aged fish king of Los Angeles. Born in Taiwan and raised in Bayside, Queens, Liao studied engineering at UCLA before launching The Boba Truck at the height of the social-media-food-truck convergence in 2008. In 2018, Liao opened The Joint, a sustainable seafood market and coffee shop in Sherman Oaks where his motto is #freshisboring. Here, Liao tells us why he's a champion of dry aged fish, and talks about his childhood growing up in Queens, New York. Chinese Food Fight Club is a multimedia platform and consultancy inspired by a dining club created by Andy Wang and Danica Lo at Legend in New York City in 2011. Our mission is to connect the Chinese-American community with other Asian communities while amplifying the stories of Asian and Asian-American creators, chefs, artists, activists, policy-makers, technologists, entrepreneurs, and small businesses. You can find us elsewhere on the internet at Instagram and you can watch these episodes on YouTube. Stuff we mention in this video: • The Joint's $320 Temaki Box • Alley Pond Park in Bayside, Queens • Bronx High School of Science • Damian, Los Angeles • Paul Bartolotta • Jon Yao's Kato in Los Angeles • Father's Office in Los Angeles • The Brother's Sushi in Los Angeles • Anajak Thai in Los Angeles • Rustic Canyon in Los Angeles • Sea Stephanie Fish • Ora King Salmon

Pumuckl-Schluckauf, Kuchen mit Luftballon und der Duft von Geld

Discussion of 28 Day dry-aged steaks, greens and cornbread we made for this week's episode! EnjoySous Vide Immersion Circulator - https://amzn.to/3aW6knzDry Age Bags - https://amzn.to/2PIrsWSVacuum Sealer - https://amzn.to/3uf7MJdMis Rubin’s Variety Pack - https://amzn.to/3ebUOGzJustin Wilson’s Seasoning - https://amzn.to/3eRF6QbDry Aged Ribeye1 ribeye roast1 umai bag for dry agingDo not wash meat!Remove roast from original package and place in umai bag Vacuum seal and place in fridge on wire rack for min 21 daysWhen desired time has been reach remove from bag and trim of hard or colored surface  Slice into desired thickness and cook to your liking Hasselback Potatoes6 large russet potatoes2 sticks salted butter room temp2 tbl spoons roasted garlic puree 8 sprigs fresh thyme shredded cheese of your choice baconS&Ppre-heat oven to 400 degrees slice potatoes 80% through, making sure to leave them intact.mix butter, garlic, and thyme in a bowlplace potatoes in a vacuum bag and add butter mixture to bag and sealcook potatoes in sous vide at 90c for 1 hour or until tenderremove from bag and receive the butter liquid in a bowl for brushingplace potatoes on a baking sheet or baking dish and brush butter mixture over top then place cheese and bacon in the slices and finish with salt and pepperSourdough Cornbreadpreheat oven to 3751 stick of butter2 Tbsp Coconut oil3 Large Eggs70 g sugar1 tsp Vanilla Extract100g sourdough discard125 g AP Flour80 g Cornmeal (Bobs)2 tsp baking powder½ tsp baking soda1 tsp pink Himalayan salt4 oz Half n Half4 oz buttermilkWhisk eggs, sugar, and vanilla togetheradd dry teammix and add wet ingredientsdip spoon in and lift. should pour off as ribbons. if not add more liquidBake for 25-28 minslet cool for 10 minsChimmichuri GreensSouthern-style mix - turnips, collards, mustard greens kale2 oz of hot sauce ham hock3 oz dried parsley3 oz dried cilantro2 oz tiger sauce3 cups of Chicken Stock - frozen into cubessalt & pepperSous vide for 7 hrs at 185In a separate bag1 med yellow onion, 1 med vidalia onion, 1 bunch green onion, 1 bunch leeks2 oz bacon fatS&PSous vide for 2 hours at 185In a separate bag3 California Chili’s dried3 Ancho Chili’s dried2 oz bacon fatsous vide for 2 hours at 185Blend with 4 oz of "pot liquor" Horseradish Sauce8 oz Greek Yogurt8 oz Dukes Mayo 2 tsp white balsamic vinegarlemon & lime zestS&P4 oz prepared horseradish½ teaspoon wasabi powder

Entrevista com Rick Taylor Mestre de Cortes Especiais em Peixes e Processos de Maturação "Dry Aged" no @acouguedomar e Sushiman / Cozinheiro do @madecozinha e @parurestaurante. @ricktaylorf Conversa incrível sobre Cortes Especiais em Peixes, por exemplo o "Tuna Prime Rib", Inspirado em Cortes de Carne Bovina. Esse e outros cortes você encontrará na Boutique de Peixes - Açougue do Mar, empreendimento do Chef Dário Costa @dario_costa vencedor do reality global "Mestre do Sabor". Endereço: Av. Governador Mário Covas Júnior, 3.050 – Ponta da Praia – Santos (dentro do Mercado de Peixes) e funciona de terça a domingo, das 9h às 18h. Mais informações, pelo telefone (13) 3261.4055.

Die Metzgerei Holzner liegt im Osten Münchens und bezieht ausschließlich Fleisch aus der Region. Stefan Holzner erklärt uns die Besonderheiten verschiedener Fleisch- und Wurstsorten. Infos zu den Stichworten: Fleischstücke, Grillfleisch, Innereien, Wohfühlschwein, Dry Aged, Beef Jerky, Pulled Pork, Marinaden, Gewürze, Geschmacksverstärker, Nitritpökelsalz,  mediterrane Salamis, tierärztliche Untersuchung, Antibiotikarückstände, uvm.Ihr findet uns auf Instagram unter:@fleischzeitpodcast@fastencoachdave@carnitarierinAndreas Website:www.carnitarier.deHaftungsausschluss:Alle Inhalte im Podcast werden von uns mit größter Sorgfalt recherchiert und publiziert. Dennoch übernehmen wir keine Haftung für die Richtigkeit, Vollständigkeit oder Aktualität der Informationen. Sie stellen unsere persönliche subjektive Meinung dar und ersetzen auch keine medizinische Diagnose oder ärztliche Beratung. Dasselbe gilt für unsere Gäste. Konsultieren Sie bei Fragen oder Beschwerden immer Ihren behandelnden Arzt.

Dr. Don and Professor Ben talk about the risks from eating every dry aged meat. Dr. Don - not risky

Autor: Kupferberg, Shelly Sendung: Lesart Hören bis: 19.01.2038 04:14

เชฟแบล๊กกับเชฟแวนจะชวนคุยเรื่องการบ่ม ไม่ว่าจะเป็นการบ่มเนื้อวัวหรือเนื้อปลา ว่าการบ่มทำให้เนื้อดีขึ้นยังไง การกินปลาสดไม่ได้อร่อยเสมอไป และใครว่าปลาที่อร่อยต้องเป็นปลาญี่ปุ่นเท่านั้น ใครชอบกินเนื้อกินปลาต้องไม่พลาดพอดแคสต์ออกรสตอนนี้ ดำเนินรายการ : เชฟแบล๊ก-ภานุภน บุลสุวรรณ และ เชฟแวน-เฉลิมพล โรหิตรัตนะ

The Boyz have some new weekly goals. We also discuss a new not shallow dating app. As always, stay hustlin’!

Andreas Dreymann - genannt der Steak-Prophet - betreibt vor den Toren Hamburgs seine eigene Metzgerei, in der ausschließlich biozertifiziertes Fleisch, möglichst Demeter-Standard verabeitet und veredelt wird. Vor 25 Jahren bekam der gelernte Metzger Kontakt zur Bio-Szene und war fortan überzeugt, diesen Weg weitergehen zu müssen. Qualität sowie Nachhaltigkeit stehen bei ihm ganz oben auf der Agenda und so verarbeitet er in seinem Betrieb ausschließlich Tiere, die aus artgerechter Haltung kommen und deren Herkunft er ganz genau kennt. Einen Großteil seines Fleisches erhält er sogar aus der angegliederten Landwirtschaft des Gut Wulfsdorf. Ethik geht immer vor Genuss, erklärt er im Gespräch genauso engagiert, wie er zweifelhafte Mastmethoden, Massentierhaltung und die Verwendung von Zusatzstoffen strikt ablehnt. Andreas Dreymann beherrscht nicht nur sein Handwerk auf höchstem Niveau, sondern versteht es auch sehr gut, sich und seine hochwertigen Fleisch- und Wurstprodukte zu vermarkten - und so ist der ausgebildete Fleisch-Sommelier mittlerweile eine bekannte Größe und Genusslieferant auf vielen Hamburger Wochenmärkten. Dass Qualität und die Verarbeitung nach biologisch-dynamischen Maßstäben seinen Preis hat, liegt auf der Hand. Insofern rät Dreymann, auch zu mäßigem Fleischkonsum, dafür aber vom Besten und natürlich richtig zubereitet, aber auch das erklärt er uns in diesem Gespräch. Andreas Dreymann, ein Überzeugungstäter, dessen Produkte für sich selbst sprechen. Ob Frischfleisch, besondere Cuts, Dry Aged, geräuchert, luftgetrocknet, gebrüht vom Rind, Schwein, Lamm oder Geflügel - hier wird jeder Fleischkenner verwöhnt. Und spätestens jetzt weiß man, warum er sich zurecht Fleisch-Sommelier und Steak-Prophet nennen darf.

Ela é mesmo mais macia? É, de fato, mais saborosa? Pode oferecer algum risco? Neste episódio do podcast Eu como, Renata Tieko Nassu, PhD em Tecnologia de Alimentos e pesquisadora da Embrapa Pecuária Sudeste, responde tudo o que você sempre quis saber sobre as carnes maturadas a seco.

Damn, we’re still going!! We make dinner with some dry aged ribeye and make four kinds of cold brew coffees. Find us on Instagram @baconandbabble --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On this AWESOME STUFF episode of the Elder Millennial Podcast we chat about Dry Aging Meat AT HOME and the cure for Mindless Scrolling on your favorite streaming services. Dry Age Meat info https://umaidry.com/ Likewise App https://www.likewise.com/

Cheers, beers, and football! We're getting ready for the kickoff of Super Bowl LIV with two great beers that will help you drink through the big game. First up is Firestone Walker's newest offering, FlyJack IPA. FlyJack is a very sessional 4% with lots of IPA flavor that'll allow you to drink all game long without losing your inhibitions.Greg gives an update on his Home Depot situation, Dan discusses quitting twitter, and Scott finally admits that he works at Home Depot and has resigned because of all the trouble Greg had.Dan reviews Eddie Murphy's latest movie Dolemite Is My Name.Our Bullpen Beer is Evil Twin Brewing's 120 Days Dry Aged Stout, a big, bold, stout that packs a 17.5% punch! It's perfect for drinking if your team doesn't win the big game.In Booze News: Lagunitas cuts more of its workforce, a bear stole a bunch of beer and got hammered, Natty Light is giving away free beer to 21-year-olds, a 107-year-old man shares the secret to life, and more!We've also got Super Bowl 54 fun facts, just ahead of the big game!Make sure you follow our Beer Babe of the Week on Instagram @the__hoptimist!Our Old Timey Word of the Week: "Slubberdegullion." Use it on social media and tag us for a shout out!Cheers to Chapel Hill, NC, for being our top listening city for last week!Don't forget to check us out at www.theunfilteredgentlemen.com and to follow us on our social medias for some great beer shots: www.facebook.com/theunfilteredgentlemen, @unfilteredgents on twitter, and TheUnfilteredGentlemen on Instagram! We want you to drunk dial us at (805) 538-BEER (2337), we'd love to hear from you!

Buckle up, this week Chris and Kyle get their hands on some High Gravity beers for another episode of Heavy Hitters! We grab a monster ABV beer from Evil Twin Brewing, 120 Days Dry Aged Stout. This comes in at a whopping 17.5%.

เนื้อดรายเอจ - กระแสความนิยมด้านอาหารที่มาแรงที่สุดในช่วงที่ผ่านมา และยังติดเทรนด์อยู่นานกว่าผองเพื่อนอย่าง หมาล่า อาหารคลีน ชาเขียว ชีส มันม่วง ชาร์โคล ฯลฯ ทำไมเนื้อดรายเอจถึงเป็นที่นิยมไปทั่วโลก ดีกว่าเนื้อปกติตรงไหน ทำอย่างไร รวมไปถึงการบ่มซาก, wet aging, water aging คืออะไร แตกต่างตรงไหน มาฟังกันไปพร้อมๆกันเลยคร้าบ

BBQ season may be ending for most but here here in Ventura we are just getting started. Today Pastor Matt spoke on the Dry Aged steak process. Dry Aging parallels our life with how we go through tests and trials. So light up your charcoals or hit your propane while checking this podcast out. 1 […]

Heys guys it’s ya boys @cha__vee @ayedrein @skyisdeadtv Message us on Instagram and tells us what you think

Messy Mike is not around today, so Johnnie Mags welcomes Jonathan Carney to talk about dry aged beef. Maybe we’ll even have some pie.  Gather round the pit each week as our hosts Johnnie Mags and Messy Mike discuss all things barbecue. They will cover technique, ingredients, equipment and much more. Fire up the smoker, sit back, relax and give us a listen. This week the crew discusses: Jonathan talks about his love of dry aged beef Johnnie and Jonathan sample some dry aged beef that Jonathan prepared for the show How did these two meet? What’s the best way to prepare dry aged beef? What is the process to dry age beef? Dry aging intensifies the true beef flavor What’s the right humidity for dry aging? What’s the yield after dry aging? Do I need a circulation fan and/or hygrometer? How does it taste? Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH.

Heute eine Sonderfolge - live aus unserem SizzleBrothers Tourbus. Wir sprechen über Fleisch Reifemethoden wie z.B. Dry Aged Beef, eine bevorstehende Grillshow und unsere letzen Videohighlights vergangener Woche. Viel Spaß und gute Unterhaltung wünschen euch, die SizzleBrothers

(February 5, 2019 - Hour 2)  In the 2nd hour, I will be joined by first time guest and part of the "Mr. Brisket" brand, Hank Kornblut. A few weeks ago Hank made a post on social media about this whole dry aging thing being over-blown. Meat doesn't need to have a "stink" to it in order to be considered "good"...I will take him to task on this matter. We will also learn about Mr. Brisket and what they offer...they also happen to be located RIGHT HERE in Cleveland, Ohio! Closing the show tonight is the "Meat Maven", Annella Kelso, from Snake River Farms. Annella is going to unveil the 2019 SRF Brisket Challenge locations as well as talk about how 2018 went for the brand. We will also go over the 180 club winners and, finally, we will cover some great new products that SRF is offering to the consumer!   ***PRE-ORDER THE NEW GRILLSEEKER BOOK HERE***   **OFFICIAL 2019 HORSE MEAT T-SHIRTS – CLICK HERE** For quick access to all show merch and important links, you can use this Linktree site! PLEASE SUPPORT THE SHOW SPONSORS The BBQ Guru Big Poppa Smokers Butchers BBQ Green Mountain Grills Cookin Pellets FireBoard Smithfield Southside Market & Barbeque National Barbecue News  

(February 5, 2019 – Hour 2)  In the 2nd hour, I will be joined by first time guest and part of the “Mr. Brisket” brand, Hank Kornblut. A few weeks ago Hank made a post on social media about this whole dry aging…

(February 5, 2019 - Hour 2)  - In the 2nd hour, I will be joined by first time guest and part of the "Mr. Brisket" brand, Hank Kornblut. A few weeks ago Hank made a post on social media about this whole dry aging thing being over-blown.

The Bearded Butchers, otherwise known as brothers Seth and Scott Perkins, grew up learning butchery as part of the family business butchering domestic livestock. They carried their knowledge into the hunter's world by hunting for and butchering all types of wild game. And what goes great with meat?  Spices!  So the brothers ventured into the spice business which grew it's now infamous label from their bearded father and namesake inspired by membership at a local beard club.  Their spices are all natural, free of sugar, MSG, and anti-caking materials and the brothers' deer processing YouTube videos about how to correctly process and age venison has gone absolutely viral.  In this show, we explore all the Bearded Butcher secrets to successful deer processing, how jerky can break down deer hunting barriers, and how you can do it too.   SPECIAL OFFER FROM QUIETKAT TO OUR LISTENERS-  USE CODE: BIGBUCK15 to Receive 15% Off Your Order OUR SPONSORS:  Rackology, Covert Scouting Cameras, QUIETKAT,  BIG BUCK MERCH   Here's What We Discuss: Massive Bucks, No Time to Hunt Muscle Structures Field Dressing and Temp Spreading Bacteria Not Splitting the Bone Care After Removing the Hide Coolers and Ice are My Friends Building a Walk In Cooler on Short Money Dry Aging the Carcus Most Popular Guy on a Warm Day The Hock and the Tendon The Knives Dry Aging on the Bone 10 Days 32 to 40 Degrees Plus Humidity Enzymes and Optimal Range The Processing Video Fish Tenders Removing the Glands The Clean Up Prepared for the Freezer Spice Blend Biz The Beard Club Venison Brats and Jerky Adam Greetree and Laura Zerra Catch and Cooks Jerky to Promote Hunting Memorable Deer Hunts Whitefeather Meats and the Bearded Butcher OTown Outdoors and YouTube Our APP: CLICK HERE for Our FAN APP Help Support This Show: Click Here to Support Us Big Buck Merch: Click Here for BBR Deer Hunt Merch FEEDBACK HOTLINE: 724-613-2825 PLACES TO FIND OUR PODCAST: Click for Apple Podcasts Click Here for Stitcher Click Here for Google Play Click Here for Our Podcast Page Click Here for YouTube Subscribe to our RSS Feed Click Here for TuneIn Click Here for Google Podcasts Click Here for Spotify Click Here for Radio Public Click Here for Radio.com Click Here for iHeart Radio Want to Know When the Next Big Buck Podcast is Released? Join the Club: Click Here to Join Our Mailing List Submit A Buck: Click Here to Submit a Big Buck Hunt Pic Big Buck Registry Social Media Links: Facebook: Click Here for Our Facebook Page Twitter: Click Here for BBR Twitter Instagram: Click Here for BBR Instagram Email Us: BBR Feedback:Feedback@BigBuckRegistry.com Be a Guest: Guests@BigBuckRegistry.com CREDITS: This Show was Written, Edited, and Produced by Jason “Jay” Scott Ammann Deer News Written and Recorded by Jim Keller Chubby Tines Tip of the Week Written by Dusty Phillips

Blown away by the feedback and the listens to Episode 1! Thank you! Over the last week we had a couple of listeners ask us some questions - Are dry aged steaks worth the cost and the benefits of juices and smoothies. Please keep the feedback coming as every comment, question and suggestion is making us better! If you have a question, feel free to let us know here on SoundCloud, Facebook and very soon on our website! Going live in a few days! Lots of love! Phelan and Braggy!

The Ringer's Joe House talks to bona fide BBQ expert Adam Perry Lang about opening his new steakhouse in Los Angeles, forging his own knives, his state-of-the-art dry-age room, what makes a dry-aging process unique, some grilling tips, and more (3:50). Then House links up with Juliet Litman for a classic 'House of Carbs' Food News (51:30).

Today I joined forces with three of my favorite women from the Connecticut food scene. Kristin Eddy is an accomplished pastry chef that works her culinary magic for such establishments as Millwright's, Cook and the Bear and Porron and Pina. Winter Caplanson is the mastermind, photographer and writer behind Connecticut Food and Farm Magazine. Carrie Carella is the Connecticut Cupcake Queen and founder/owner of Middletown's NoRA Cupcake Company. I sit down with these awesome women to discuss something we do not have in common... and that is being a successful woman! Each one of these women has a firm grip on their profession and I get a glimpse into what it takes to be a respected, professional, business minded woman in todays cutthroat and ever changing food service/restaurant biz. Intro/Outro music is a track titled "12/12/12" and it is a secret song you can only hear if you purchased the "Dry Aged" tape that was released Feb 24th. If you want one send me a smoke signal and wire transfer.

Joris Bijdendijk, de chef van Restaurant Rijks, wordt alom geprezen als voortrekker van de nieuwe generatie Nederlandse topkoks. Joris gaat me laten zien hoe hij zijn beroemde dry aged eend bereidt. En we praten over ambacht, stijl en inspiratie: een kolenkachel in de Ardennen, een komkommerbloem bij De Librije, de zelfverzekerde streken van Rembrandt en hoe hij in zijn enthousiasme voor een nieuw Hollands product bijna zijn duivenmelker over de kling joeg.

Entenleber - Nougat - Salz https://www.instagram.com/p/BXqphp3n7bh/?taken-by=kuechenjunge Jakobsmuschel - Grapefruit- Kardamom https://www.instagram.com/p/BXpOwqrnMGs/?taken-by=kuechenjunge Scampi & Marzipan mit Saurem Honig https://www.instagram.com/p/BX7XBGSHFM-/?taken-by=kuechenjunge Erweiterung zu Folge "K-F-131 Metzger Max Esser & Rinderzucht Ralf Mager" http://kuechen-funk.de/2017/05/14/k-f-131-metzger-max-esser-rinderzucht-ralf-mager/ Mit dabei: Max Esser von Wurst Esser http://www.wurst-esser.de Argang von http://www.wissenschmeckt.de Thomas von https://www.fleischbotschafter.de Nicole von http://www.querbeetnatuerlichkochen.de Thomas von http://howtobbq.de Sascha von http://redmountain-bbq.de Die neue Dry-Aged Reifekammer für Rind und Schwein Was sind die Besonderheiten dieser Kammer? Kleiner Rundgang durch die Metzgerei Evtl. wiederholt sich hier etwas zu Folge 131 - Aber Redundanz ist ja gut. ;) Der neue Cutter Produktion von feiner Bratwurst und Leberkäse Die Alte Dry-Aged Reifekammer Schinken-Produktion Der Edeka Esser in Erkelenz Produkt-Philosophie in diesem Edeka Menschen wieder an den Einkauf im Fachgeschäft gewöhnen Eier und der Fipronil Skandal Die Cuts die wir verkosten Die neue Reifekammer mit Salzwand

In this episode of the podcast I sit down with my friend John Skobrak (@skobiewon) and we talk rap, production, recording, mixing and mastering, science fiction, life and addiction. John was the first guest I actually gave homework to. The night before the podcast we both watched three new short films on Youtube by Neil Blomkamp, the creator of the movies District 9, Elysium and Chappie. We discuss these films and then turn the focus of the conversation to addiction in the music industry. Intro music is an unreleased track off of my latest project with Rob Viktum (@robviktum) titled "Dry Aged", my last physical release on Pigfood Records. 

On this episode of Reduce by Half, we talk about Dry Aged Beef. In about 13 minutes, you'll learn all about dry aged beef; what it is, what it tastes like, how it's made and why not all meat is dry aged meat! Take a listen and become a dry aged beef expert!

No Tourcast 34 – Dry Aged e American BBQ, abrimos a caixa de pandora para que você entenda o que é essa iguaria chamada Dry Aged e American Barbecue, o mais importante: Onde experimentar! Com a palavra o maior especialista no assunto Daniel Lee, além de professor é O PIT MASTER do Brasil, aqui compartilha conosco um ...

Garen auf Salz. Nützt das etwas oder ist das zuviel des Guten? Schaut Euch den Test an mit einem besonderen Stück Fleisch. Einem dry aged Tomahawk-Steak der Fleischerei Laschke aus Heek.

Auweia, die Work-Life-Balance ist im Moment etwas aus dem Ruder. Daher gibt es jetzt eine gut abgehangene Episode auf die Ohren - Dry Aged sozusagen. Aber keine Bange, für genügend Gesprächsstoff hat der Sommer dennoch geführt. Viel Spaß!

In dieser Folge waren Martin und Nico bei Marcus grillen. Praktischerweise stand in Marcus' Garten ein brandneuer Weber-Grill und wartete auf seinen ersten Einsatz. Da wurde natürlich nicht lange gefackelt und der Grill wurde einem ausführlichem Test unterzogen. Zum Beispiel mit Roastbeef, Flank-Steak und Dry Aged Beef. Extra für diesen Anlass hat Martin eine Trockenmarinade gezaubert. Weitere Themen sind u.a. die richtige Kohle, ein Funk-Grillthermometer und diverse Beilagen.