Podcasts about Fish sauce

I adore today's guest, and I think you're going to love this conversation, which explores a range of topics ranging from the evolution of Vietnamese cuisine, to vegetarian cooking, to the illusion of the Mediterranean diet. I speak with Andrea Nguyen, food writer, teacher and author of seven acclaimed books, including her latest, Ever-Green Vietnamese.Andrea shares her background growing up in Vietnam and moving to the United States at the age of six, and how food became an important element of her cultural identity, even as the traditional Vietnamese foods they cooked evolved and changed to fit their American lifestyle. We talk about the evolution of food, how cuisines change, and how the point should never be perfectionism. Andrea also shares her journey to writing Ever-Green Vietnamese, which started with a health scare and ended up bringing her back to her cultural roots. We talk about what it means to live a healthy lifestyle, how this is unique for each person, and how it can be filled with joy and play instead of restriction or regimen. We also talk about the problems with the term,  “Mediterranean Diet,” which dismisses global flavors and ingredients that contribute to a balanced, healthy lifestyle. Andrea's joy is infectious, and I think you're going to walk away not only inspired to try Vietnamese flavors in your own kitchen, but also to explore what “healthy” means to you and to your own unique body. Episode Links:* Mind, Body, Spirit, FOOD newsletter: https://mindbodyspiritfood.substack.com/* Find Nicki on Instagram: https://www.instagram.com/nickisizemore/* Addrea's Newsletter, Pass the Fish Sauce: https://andreanguyen.substack.com/* Andrea's website: https://www.vietworldkitchen.com/*Find Andrea on Instagram: https://www.instagram.com/andreanguyen88/* Ever-Green Vietnamese: https://amzn.to/44055hr This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit mindbodyspiritfood.substack.com/subscribe

U Minh fish sauce hotpot is one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips.B: In today's program, we introduce U Minh fish sauce hotpot – one of the top 100 Vietnamese specialties. A hot pot meal, which allows everyone to choose the items they want to eat, is perfect for dinner parties year-round.A: Fish sauce has been around in the southern region of Vietnam since it was first populated. There are countless dishes made with fish sauce but the most outstanding dish is undeniably fish sauce hotpot, which is considered a trademark of U Minh cuisine.B: The hotpot includes a special fish sauce and an abundance of fresh vegetables, such as cabbage, coriander, green bananas, chili, and special local vegetables.A: These special vegetables are wild vegetables that can only be found in U Minh. Additional ingredients used to flavor the fish sauce hotpot are corn, mushrooms, fish, and eel.B: The broth of this hot pot is made from fermented snakeskin gourami, which is very rich and fragrant. Bay Hien, owner of the Dung fish sauce shop, told us her recipe for making fermented fish sauce.He said: “The fish sauce has just two main ingredients: fish and salt. The first and most important step is choosing the fish, which should be fresh, clean, and of a uniform size. After 5 days, when the fish has turned slightly red, add a mixture of boiled sugar water, toasted rice powder, and white wine to the jar to elevate the flavor of the fish. We often add good quality fish sauce to the fermented fish after 2 days, which prevents the fish from getting too dry.” A: Every woman in U Minh knows how to make fish sauce. It is agreed that the better the fish sauce, the tastier the hot pot.B: The flavorful and healthy fish sauce hotpot from U Minh pleases even fussy palates.Mr. Giang Hoang Hon, Director of the Huong Tram Eco-Tourism Area in Khanh An commune, U Minh district, said: “The fish sauce is rich and fragrant. We use fish sauce and coconut water to increase the sweetness of the broth. Many visitors come back to U Minh repeatedly just to eat this fish sauce hot pot. Some ask me to ship the fish sauce and recipe to them so they can make the dish at home.'A: To reduce the strong smell of the fish sauce, some people add minced lemongrass leaf and crushed lemongrass root, fresh coconut water for a fresh, sweet aftertaste, and fresh cow's milk in place of the sugar water to make the finished product thicker and creamier.B: Like durian, many people find the smell of fish sauce hot pot a bit difficult to get used to, but try it once and you might become addicted to its strong, unusual taste. According to Mr. Le Huu Loi, Head of the Culture and Information Office of U Minh district, fish sauce hot pot is a central feature of the culture of U Minh.“In the past, people made fish sauce as a familiar fermented condiment. Then, some local people invented new ways to make the fish sauce and elevated it to a local specialty. When you come to U Minh, try some U Minh fish sauce hotpot, an iconic dish of southern Vietnam,” Loi said. A: For more recipes, visit vovworld.vn/Food-delight, where many recipes are already waiting for you.B: Join us again next week for more ideas to diversify your menu. And now, goodbye!Fish sauce hot pot is a central feature of the culture of U Minh (Photo: VOV) Hosted on Acast. See acast.com/privacy for more information.

Episode 196 Sponsored by: River Road Family Vineyards and Winery Andrea Card, Senior Winemaker & Tim Bodell, Executive Chef at Francis Ford Coppola Winery Wine of the Day: Francis Ford Coppola Diamond Collection Prosecco  In episode 196, we welcome Senior Winemaker Andrea Carr and Executive Chef Tim Bodell from Francis Ford Coppola Winery, where they share insights into their personal journeys and the revamped winery's menu and new wines. We delve into the unique experiences offered at the winery, the communal joy of food and wine, and the advantages of joining the wine club. Additionally, we are thrilled to announce our podcast's Taste Award nomination and give you a sneak peek into the upcoming Spring Wine Trail event. Fast Five: Thai Curry by Renae Perry, from Papapietro Perry Winery Jar of Curry (Red/yellow/green- whichever you prefer)  Coconut Milk- 1 can Fish Sauce- to taste Veggies and/or protein of your choosing (whatever you have around) Rice Sauté the curry for 3-5 minutes, just to get it going Empty can of coconut milk and put a little fish sauce in (to taste)  Put whatever veggies in at this point and cook until the veggies are soft, then put protein in afterward if desired (it cooks much faster than the veggies)  Serve on top of rice  Pairs nicely with a Papapietro Perry Pinot! Links: https://www.francisfordcoppolawinery.com/ https://www.papapietro-perry.com/   Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/        

Umami is more than a buzzword you've heard in the last decade. It's a savory note, a depth of flavor that takes a dish or component and enhances it with that extra pop, and nothing brings that flavor quite like fish sauce.Mark Andelbradt, Executive Chef and Culinary Director, sits with John and Andrea in the stunning Lotus of Siam restaurant in the Red Rock Casino in Las Vegas to talk all things fish sauce. Then we take you around the world where Cuong Pham and Tiffany Pham, the father/daughter duo of Red Boat Fish Sauce, are recording from Vietnam and give us the amazing backstory of how the company was started, grown, and sustained through the years!You can watch our interview with Mark on YouTube HERE! Follow @lotusofsiam @redboatfishsauce @ingredientsinsiders @wherechefsshopIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years. https://www.chefswarehouse.com/ Produced by Gotham Production Studios. Find us on Instagram: @gothamproductionstudios

If for no other reason, listen this week to hear me say "Worcestershire" while looking at the word.This week it's ketchup - and what it was before tomatoes got involved. You'll learn about the history, and find out about all sorts of sauces that can reasonably stand in for the 18th century no sugar versions.A link so you can make your own:Towndends - How to Make Mushroom Ketchup - https://www.youtube.com/watch?v=29u_FejNuksLinks to some podcasts that go deep on Fish Sauce - if you you're interested:Unchefed: https://podcasts.apple.com/us/podcast/unchefed/id1578898329?i=1000563764347Gastropod: https://podcasts.apple.com/us/podcast/gastropod/id918896288?i=1000570523345All those sauces I mentioned:Mushroom Soy Sauce - https://umamicart.com/products/lkk-mushroom-dark-soy-sauceOyster Soy Sauce - https://japanesetaste.com/products/asamurasaki-natural-oyster-soy-sauce-600mlSalsa Lizano - https://www.amazon.com/Lizano-Salsa-Sauce-23-7/dp/B078FHCJG7Kitchen Bouquet - https://www.hiddenvalleykitchens.com/products/kitchen-bouquet/browning-seasoning-sauce/Gravy Master - https://myflavormaster.com/HP Sauce - https://www.hpsauce.co.uk/ Maggi Seasoning - https://www.nestleprofessional.us/maggi/maggi-seasoning-6-x-27-fluid-ouncesKnorr Liquid Seasoning - https://www.knorr.com/ph/knorr-products/knorr-liquid-seasoning/knorr-liquid-seasoning.htmlMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood@gmail.com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood

Hey BFFs, welcome back to another episode of the Beer Fish Fanatics Podcast! Cory Weaver, of JB's Fish Sauce and Cory Weaver Outdoors, joins on the show today. We touch on his recent Co-Angler of the Year award in the Bassmasters, Soon to be released secret JB's Fish Sauce for Catfish, and even a little NASCAR Racing ethics. Of course we touch on the upcoming Ice fishing season and Cory's future in Professional Bass Fishing. Grab a beverage, enjoy the episode, and Cheers! Cory Weaver Outdoors: https://www.facebook.com/coryweaveroutdoors JB'S Fish Sauce: https://jbsfishsauce.com/ Thanks to our sponsors! Whisker Seeker Tackle https://whiskerseeker.com/ MaPop Fishing Website, Social Media, and Vendor Products: https://www.mapopfishing.com​ https://www.facebook.com/mpopfishing​ https://www.instagram.com/mapopfishing​ https://twitter.com/mapopfishing Fishing Kit Channel and Social Media: https://www.facebook.com/FishingKitYouTube https://www.instagram.com/fishingkit85​ https://www.youtube.com/c/FishingKit​ https://www.tiktok.com/@fishingkit --- Support this podcast: https://anchor.fm/beerfishfanatics/support

Today we reveal our aches, our pains and our skincare regimens before chatting with Pailin Chongchitnant about the concept of salad and Mama's noodles. Finally, we cope with food (and foot) related injuries with rage screams, moral quandaries and humble brags.CW: Deceased Animal Mention Episode 479: Fish Sauce with Pailin ChongchitnantEpisode 48: Thai Salads 1Episode 456: Pad Thai with Pailin ChongchitnantPailin ChongchitnantSabai : 100 Simple Thai Recipes for Any Day of the WeekInstagramWebsite - Hot Thai KitchenYouTube ChannelMatthew's Now But Wow - How Kyoto Breaks Your Heart, by Florentyna Leow, aka Listener FloryTimothee Chalamet "Tiny Horses" SNL Skit Support Spilled Milk Podcast!Molly's SubstackListen to our spinoff show Dire DesiresJoin our reddit

Monday Jan 23rd - St. Mary's Mayor Steve Ryan - Abandoned Fish Sauce Plant A Public Health Threat by VOCM

Hey BFFs, welcome back to another episode of the Beer Fish Fanatics Podcast! Cory Weaver, of JB's Fish Sauce and Cory Weaver Outdoors, joins on the show today. We touch on his recent Co-Angler of the Year award in the Bassmasters, Soon to be released secret JB's Fish Sauce for Catfish, and even a little NASCAR Racing ethics. Of course we touch on the upcoming Ice fishing season and Cory's future in Professional Bass Fishing. Grab a beverage, enjoy the episode, and Cheers!YouTube "Beer Fish Fanatics" Podcast Episode:https://youtu.be/U5k1ym5d0VkPodcast Website and Social Media:https://www.mapopfishing.com/beer-fish-fanatics-podcasthttps://www.tiktok.com/@beerfishfanaticsThanks to our sponsors!Whisker Seeker Tacklehttps://whiskerseeker.com/Download the audio for this episode and more:https://www.buzzsprout.com/993337https://podcasts.apple.com/us/podcast/beer-fishing-fanatics/id1511598870https://open.spotify.com/show/0xqMN6XCWmNm5Pyl7vt5FGhttps://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5idXp6c3Byb3V0LmNvbS85OTMzMzcucnNzhttps://www.iheart.com/podcast/269-beer-fish-fanatics-63122788/MaPop Fishing Website, Social Media, and Vendor Products: https://www.mapopfishing.comhttps://www.facebook.com/mpopfishinghttps://www.instagram.com/mapopfishinghttps://twitter.com/mapopfishingFishing Kit Channel and Social Media:https://www.facebook.com/FishingKitYouTubehttps://www.instagram.com/fishingkit85https://www.youtube.com/c/FishingKithttps://www.tiktok.com/@fishingkit#bassfishing #tournamentfishing #icefishing #fishing #fishingtips #beerandfishing #fishingguide #iowafishing #fishingtips #productdevelopment #customicerods #iowagreatlakes #icefishingtrip #youtubefishing #kayakfishingtesting #fishingonakayak #tournamentfishing #womenfishing #mlftournament #youtubefishing #bassfishing #kayak #catfishguide #fishingguide #catfishing #iowadnr #fishbiologist #icefishing #illinoisfishing #rivercrappies #fishinginstruction #iowagreatlakes #icefishing #fishing #giveaway #icefishing #flatheads #saltwaterfishing #hawaiifishing #deepseafishing #fishingguide #muskies #walleyes #fishresearch #kayaktournamentfishing # kayakfishing #yakfishing #femalefisherman #femalefishing #muskies #musky fishing, #musky lures, #iowadnr #fishingstats #fishknowledge #icefishing #clearlakefishing #fishingguide #yellowbass #bassfish #catfishing #youtubefishing

Join Living the Dream Outdoors Podcast host Bill Cooper and two time Crappie Angler of the Year Kyler Beckmann and Cory Weaver of JB''s Fish Sauce as they cover the On the Hook media camp at Blue Bank Resort on Reelfoot Lake in Tennessee. Too, they discuss the ins and outs of crappie fishing on Truman Lake in Missouri. It's a great episode packed with great information which every crappie angler will want to hear.   

This weeks Shine recipe is from the Hangers in Liss. The vegetables are locally grown from Selina's veg patch. Both a talented gardener and chef to boot. Selina Russell talks to Noni Needs about the joy of the humble squash and experimenting with a recipe to get an extraordinary soup. What you'll need: I.5 Kg Squash – deseeded, rubbed with oil in a baking tray I bulb Garlic, wrapped in foil and placed in with the squash Roast for 30-45 mins at 180 C until soft, then pull off the squash skin and roughly chop, and squeeze the pulp out of the garlic. 2 Chopped onions, fry until soft in a large casserole then add the squash, garlic and all of the following 2 tbsp grated fresh Ginger 3 large Carrots, chopped 2 Chillies, chopped 2tbsp Fish Sauce or Mushroom Soy Sauce 2-3 tbsp Palm or Brown Sugar 1.5L Chicken or Vegetable Stock  Bring to the boil and simmer for 45 minutes, allow to cool, then liquidise before adding the following to taste. 2-5 tbsp Thai Red Curry Paste 1-2 cans Coconut Milk 0.5-1 juice plus rind of Lime Sprinkles A red swirl of Sriracha Sauce then to one side of the dish (so you can still see half the swirl) Finely chopped Spring Onion or Fried Onions Chopped Peanuts (dry toasted in a frying pan) Chopped Coriander Then get your friends round the table to tuck in. Great served with a Naan or Flat Bread to mop up all the juices. Happy Eating.See omnystudio.com/listener for privacy information.

Spencer Bauer and Ryan Tasler talk with Joby Hoskinson Click for Straight Heat Stickers! Click for Bigfoot Bush Craft Fire Starters (Promo Code: spencerbauer) Topics discussed: Migration of Big Uglies; Revenge Trip; The shit show; The boat comes alive; Blow in the pee hole; Tylenol and Gatorade for the win; Bait cycling; Bow fishing; Dry docking crappie; The Red Rock racing stripe; The hunt for a 50; Snake tails; Drastic Plastics; J.B.'s Fish Sauce; Johnston Bait and Tackle; Podcast in a snow bear; Can't find 21 ; And much more! Connect with Spencer, Ryan, and River Certified River Certified on YouTube, Instagram, and Facebook River Certified Merch Email us spencer@rivercertified.com taslerryan@hotmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Spencer Bauer and Ryan Tasler talk with Cory Weaver. Click for Straight Heat Stickers! Click for Bigfoot Bush Craft Fire Starters (Promo Code: spencerbauer) Topics discussed: Spoonbill; Diddy Poles; JB's Fish Sauce; The Chuck Norris of flies; Choosing the perfect rod; You don't mess with the flathead assassin; Dude wipes; Good podcasts; When the strap snaps; Ice fishing fire hazards; The silent T; Life straw for the win; Bait ponds; Good is the enemy of great; Bass are easy to catch; Replaying history can hurt you; And much more! Connect with Spencer, Ryan, and River Certified River Certified on YouTube, Instagram, and Facebook River Certified Merch Email us spencer@rivercertified.com taslerryan@hotmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Xuất phát điểm của đạo diễn Trịnh Đình Lê Minh là những bộ phim ngắn và phim tài liệu, nổi bật có Chung cư của tôi, Ngọn gió về đâu và The Scent of Fish Sauce.Cho đến năm 2018, tác phẩm điện ảnh đầu tiên của anh - Thưa Mẹ Con Đi - mới được ra đời và dành được không ít lời khen từ khán giả. Năm 2021, với Bằng Chứng Vô Hình, anh đạt được danh hiệu “Đạo diễn xuất sắc nhất” tại Liên Hoan Phim Việt Nam lần thứ XXII.Luôn tự tìm kiếm những điều mới mẻ và thử thách, tháng 06/2022, Trịnh Đình Lê Minh công chiếu “Biến phim ở Thư Viên”. Đây là tác phẩm điện ảnh ngắn được chuyển thể từ truyện cùng tên của nhà văn Nguyễn Ngọc Tư và quay hoàn toàn bằng điện thoại. Với bản lĩnh của mình, đạo diễn Trịnh Đình Lê Minh đã mang đến cho khán giả những thước phim sắc nét, chân thật, mộc mạc đầy cảm xúc.Trào lưu sử dụng smartphone để sản xuất nội dung, thậm chí là phim điện ảnh ngày càng phủ sóng rộng rãi. Đánh đổi về chất lượng hình ảnh, việc sử dụng smartphone để quay phim sẽ mang đến những nét đặc biệt nào? Trong thế giới mà công nghệ đang đổi mới từng ngày, các đạo diễn trẻ làm sao để có thể tận dụng được những công cụ này? Cùng chuẩn bị món đồ uống ưa thích và lắng nghe cuộc trò chuyện giữa host Thùy Minh và đạo diễn Trịnh Đình Lê Minh nhé!Đừng quên có thể xem bản video của podcast này tại: YouTubeVà đọc những bài viết thú vị tại website: Vietcetera #Vietcetera #Podcast #HaveASip #vivoX80series #ĐịnhHìnhChuẩnĐiệnẢnh 

BFF's head down to meet Cory at Firetrucker Brewery this week. Cory is pretty cool as far as bass fisherman go  When Cory's not getting ready for the next bass tournament he's concocting some scent for JB's Fishsauce and honing his skills fishing for everything from Walleye to flatheads. He's also known to dive into the water after the fish because he's so hardcore.https://youtu.be/Zaq-cgSd2Fo

UnChefed chats with Greta Hardin from the amazing podcast "The History of American Food" about the history and mystery of one of the world's most polarizing...and delicious...condiments. Kindly check out Greta's show, The History of American Food, at the following locations: @THoAFood Twitter: https://twitter.com/THoAFood IG: https://www.instagram.com/thoafood/ Website: https://thehistoryofamericanfood.blogspot.com/ Brain Trust Promo: @talkingSMAC https://linktr.ee/TalkingSMAC Research for the show was done using the following sites: https://nuocmamtin.com/en/who-invented-fish-sauce/ https://www.scmp.com/lifestyle/food-drink/article/3094604/did-fish-sauce-vietnam-come-ancient-rome-silk-road https://www.legalnomads.com/fish-sauce/

Hello and welcome to episode 74 of Tasty Pages, a podcast by Cooking The Books! We discuss 'The Red Boat Fish Sauce Cookbook' by Cuong Pham. We also chat about Johnny's million dollar idea involving relocating to Germany and baked goods, a new cookie book Victoria is obsessed with, an interesting food-related YouTube rabbit hole to fall down, midnight French fries and $650 copper pans. Speaking of cookies, our show question is: What is your favorite cookie? Our "Gastro Obscura" feature takes us to Helsinki, Finland for a heart-warming gesture involving food and community! Lastly, Johnny shares a couple of cookie jokes that probably made Victoria laugh the most since we've started this thing. You can purchase this book here. --- Support this podcast: https://anchor.fm/tastypages/support

This week, producer Sally Swift is sitting in for Jesse. She talks to Eric Kim about the genius and versatility of a good pan sauce, how his crush on Timothée Chalamet turned into a rather successful literary project, and his One, a roasted chicken with fish sauce butter. Eric Kim is a New York Times staff writer and the author of Korean American: Food That Tastes Like Home. You can follow him on Instagram or Twitter @ericjoonho. The full recipe for Eric's Roasted Chicken With Fish-Sauce Butter is available here. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today We want to hear what you think about The One Recipe! You can help us out by filling out a short audience survey: theonerecipe.org/survey

An island blessed with white sand beaches, turquoise waters, swaying palm trees and an abundance of sunshine is attractive in its own right.  If you add a jungle forest, waterfalls, pepper trees,  a theme park for kids and an underwater world for divers, it makes for an unbelievably rich island  getaway.Phu Quoc, which is the focus of our episode today with Patricia Marques is only a short 45 min flight from HCMC, and is VISA free to visit. In fact its always been Visa FREE.The borders to Vietnam are open. Please see my detailed guide on my website for everything you need to know about travel and Visa's to Vietnam as at 16.3.22.In this Episode we expand on things like:Best time to go; Closeness to Cambodia; Water sports; What food is most common; Is it expensive?: Pepper farms; Fish Sauce; the famous Phu Quoc dogs; Is it worth going to downtown to eat out?; Accommodation choices and how the Island is configured so you can find what you want.Patricia Marques is my guest and I was lucky enough to catch her just after a recent trip to Phu Quoc. A trip that coincided with the news that Vietnam is now open to general tourists. So our chat is current as of March 2022. A little bit about Patricia. Patricia is the General Manager of Starbucks in Vietnam, and as you would imagine with a highly demanding job like that, she looks forward to the occasional weekend getaway. Leaving on a Friday afternoon and home on a Sunday Night, she heads for Phu Quoc. She was born in Lima, Peru, and throughout her working life she has visited many countries around the world. In the role as GM of Starbucks there isn't anything she can't tell you about coffee. She tells me in our interview this is the longest she has stayed in one country and for 2 reasons; 1) - I she loves Vietnam  2) -  she has her dream job. Amid the myriad of things we talk about, you will soon discover that Phu Quoc makes an ideal destination for families, couples and solo travellers alike. It literally caters for many types of travellers with amazing waterfalls to visit and trekking in the jungle like National Park. To, diving, snorkelling and a Theme Park for kids, that would rival Disneyland, located in the north of the island.As a place to kick back and relax or take off into the wilderness, the island has it all, and given its location, it's a seafood lover's paradise. Patricia mentions a hotel she always stays at, I thought I should give you link here as it is one of my favourites as well – (This is NOT a paid for advertisement)https://laverandaresorts.com/WHATABOUTVIETNAM - check out more podcasts to help you trip plan.If you are liking what I am doing with the show, I'd love it if you would please consider giving me a short review on Apple Podcasts/ITunes. and PLEASE SUBSCRIBE, so you automatically receive each new episode as it is published fortnightly. 

Too many bad adult words in this one. You are allowed to watch the terrible trailer for this episode here (WARNING: WATCH THE TRAILER IN INCOGNITO MODE OR YOUTUBE WILL JUDGE YOU)

Food is often used as a symbol of cultural identity. How can we write about food and the culture behind it? This week, Match Volume's contributor Peter Njoroge talked with the senior food writer Tien Nguyen about her new book Red Boat Fish Sauce Cookbook. Red boat Fish Sauce has earned affection from many food titans as a famous fish sauce brand. But what's even more incredible is the story behind the brand's success and founder. Listen in for more on behind-the-scenes stories of the book and the brand.

Tet, the Vietnamese Lunar New Year, is a national holiday, not just in Vietnam but all over the world wherever Vietnamese may be. And in the United States, red envelopes filled with money, special dishes and other traditions have become a part of life in major American cities such as San Jose, Houston and especially in Orange County, which is home to the largest Vietnamese expat community in the world.Today, we talk about Tet memories and its evolution with the authors of the recently released “The Red Boat Fish Sauce Cookbook.”More reading:Buy “The Red Boat Fish Sauce Cookbook”A new nuoc mam: Red Boat ‘first press extra virgin' fish sauceGifts for food lovers: Red Boat fish salt, kids chef caddy, cooking classes

Author Cuong Pham, and co-author Diep Tran, of The Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce, join us for a special Lunar New Year cooking segment as we usher in the year of the tiger. They run through traditional recipes for the new year, as well as tips and tricks from their cookbook's chapter on Lunar New Year cooking.

Learn about a mysterious ancient Roman sauce; puberty happening earlier; and how elephants are getting their tusks back.Garum, an ancient Roman sauce, mysteriously vanished — and culinarians can't recreate it by Steffie DruckerTonon, R. (2021, June 24). The Team Resurrecting Ancient Rome's Favorite Condiment. Atlas Obscura; Atlas Obscura. https://www.atlasobscura.com/articles/garum-fish-sauceGrescoe, T. (2021, November). Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment. Smithsonian Magazine. https://www.smithsonianmag.com/arts-culture/recoving-the-recipe-for-garum-180978846/Fish Sauce: An Ancient Roman Condiment Rises Again. (2013, October 26). NPR.org. https://www.npr.org/sections/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again‌Garum, Pompeii Fish Sauce. (2021). Pompeii-Food-And-Drink.org. http://pompeii-food-and-drink.org/garum.htmThe reason puberty is happening sooner may be because our bodies time it with our nutrition by Grant CurrinScientists discover how our brain uses nutritional state to regulate growth and age at puberty. (2021, November 3). EurekAlert! https://www.eurekalert.org/news-releases/933435Lam, B. Y. H., Williamson, A., Finer, S., Day, F. R., Tadross, J. A., Gonçalves Soares, A., Wade, K., Sweeney, P., Bedenbaugh, M. N., Porter, D. T., Melvin, A., Ellacott, K. L. J., Lippert, R. N., Buller, S., Rosmaninho-Salgado, J., Dowsett, G. K. C., Ridley, K. E., Xu, Z., Cimino, I., & Rimmington, D. (2021). MC3R links nutritional state to childhood growth and the timing of puberty. Nature, 599(7885), 436–441. https://doi.org/10.1038/s41586-021-04088-9Philippa Roxby. (2021, November 3). The brain sensor discovery behind humans getting taller. BBC News; BBC News. https://www.bbc.com/news/health-59140359Intense poaching led to the evolution of tuskless elephants, but the good news is that those tusks are making a comeback by Cameron DukeCampbell-Staton, S. C., Arnold, B. J., Gonçalves, D., Granli, P., Poole, J., Long, R. A., & Pringle, R. M. (2021). Ivory poaching and the rapid evolution of tusklessness in African elephants. Science, 374(6566), 483–487. https://doi.org/10.1126/science.abe7389Dina Fine Maron. (2018, November 9). Under poaching pressure, elephants are evolving to lose their tusks. Animals; National Geographic. https://www.nationalgeographic.com/animals/article/wildlife-watch-news-tuskless-elephants-behavior-changePreston, E. (2021). Tuskless Elephants Escape Poachers, but May Evolve New Problems. The New York Times. https://www.nytimes.com/2021/10/21/science/tuskless-elephants-evolution.htmlYong, E. (2021, October 21). The Atlantic. The Atlantic; theatlantic. https://www.theatlantic.com/science/archive/2021/10/elephants-poaching-war-tusklessness/620447/Follow Curiosity Daily on your favorite podcast app to learn something new every day with Cody Gough and Ashley Hamer. Still curious? Get exclusive science shows, nature documentaries, and more real-life entertainment on discovery+! Go to https://discoveryplus.com/curiosity to start your 7-day free trial. discovery+ is currently only available for US subscribers.

Fish sauce is the backbone of South Asian cooking. Chef Diep Tran is using Red Boat Fish Sauce in everything from a breakfast banh mi to pasta marinara. Journalist Gab Chabran has his picks for the top holiday tamales across the city. Food writer Bill Esparza discusses the wave of Mexico City restaurants opening in Los Angeles. Latin American cuisine is a story of global fusion that spans centuries, and Peruvian chef Virgilio Martínez compiled a compendium of recipes from Chile to Mexico. Matt Biancaniello swaps spinach for stinging nettles and shares a beautiful winter cocktail. Finally, Melissa Acedera is combating food injustice with a mobile pantry that travels the Southland.

Meet Rosie Itti Westlund, a one-and-a-half generation Asian American (born in Thailand and grew up in the states) whose family brought Thai restaurants to the Olympic Peninsula. Currently the owner of two successful Thai restaurants in Bend, Oregon, Rosie teaches us all about fish sauce and why she puts it on everything. Buckle up...this one's packed! Check out her restaurants, Wild Rose Thai (@wildrosethai) and Sen (@senthainoodles). Laab Is All You Need Cocktail by Natalee Eisenberg 2 Cucumbers 5 Mint leaves 5 Cilantro tops 2oz Infused Thai chili & cucumber vodka 1oz Lime 3/4oz Shallot simple syrup 4 Drops Fish Sauce In a shaker, gently muddle cucumber, cilantro, and mint. Combine the rest of ingredients, shake gently with ice. Double strain into a chilled Old-Fashioned glass, fill with ice and garnish with a sprig of cilantro and cucumber slice. Yum Kai Dao 4-6 eggs (dependent on serving size) 1 small shallot 1-2 Thai chilis, chopped (dependent on spice preference) 1/2 cup Chinese celery 1/2 English cucumber 1 cup green leaf lettuce 1 cup sliced Chinese sausage (optional) 2 limes 4 tbsp fish sauce 2 tbsp palm sugar (or substitute granulated sugar) 1/2 cup vegetable oil In a pan, heat 1/4 cup vegetable oil until very hot. Crack eggs into the pan and cook until over medium-hard (personal preference but with this dish the yolk should not be overly runny). The edges should get very crispy and bubbly. In Thai food, fried eggs should definitely be on the crispy side and not cooked low and slow. Turn off heat and lay eggs over a paper towel to drain and set aside. In the same pan, add the remaining 1/4 cup of vegetable oil and bring heat back up to high. Once sizzling, add sliced Chinese sausage and fry until crispy and deeper in color. Prepare vegetables by slicing the Chinese celery, cucumber, shallots, and lettuce, keeping everything separate. In a medium bowl combine fish sauce and sugar. Juice limes directly into the mixture. Alter according to taste and preference but dressing should be equally tart, salty, and sweet. On a plate, arrange chopped lettuce and fried eggs on top. In the bowl of dressing, add in friend Chinese sausage, celery, cucumber, shallots, and chopped Thai chilis and mix gently. Pour everything onto the plate of eggs and lettuce. Serve and enjoy! Check out the Next Ingredient website. Take a peek at the blog while you're there. Maybe you're more of an Instagram person: @nextingredient Thank you for listening! Please feel free to contact us with questions or comments, or if you would like to be a guest on the show. This podcast is meant to be a survey and celebration of natural ingredients. Please remember that health topics mentioned in these episodes are general. This is not to be considered one-on-one consulting with Next Ingredient, and does not replace a partnership with a trusted healthcare practitioner. --- 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/next-ingredient/message Support this podcast: https://anchor.fm/next-ingredient/support

Spencer Bauer and  Ryan Tasler talk with Cory Weaver of JB's Fish Sauce.Topics discussed: Dirty green pickle fisherman; Making millions fishing; Salvaging your loses; The flathead toilet flush; Lizards for bait; Letting big fish go; Fewer Facebook fish pictures; Learning on the water; Noodling 100 lbers; Fishing bass tournaments in a walleye boat; Naming my boat; Getting beat up by storms; Doubled up while peeing; Dam removal; Crap on the river; What if you were stuck in a kayak for the rest of your life; Jet boat life; Stink bait entre; Date night, bait night; And much more!Connect with Spencer, Ryan, and River CertifiedRiver Certified on YouTube, Instagram, and FacebookRiver Certified MerchEmail usspencer@rivercertified.comtaslerryan@hotmail.com

Welcome to Season Two of The Delicious Legacy Podcast!Garos, Garum, Fish Sauce.All interconnected, similar, possible same, but in a essence a single idea, a concept that has connected the far corners of the Mediterranean and of course today the massive sub-continent of South East Asia!The first episode of the new season is all a little bonus taster of what is going to follow in the next weeks...!Garum is an ingredient, a recipe, a history and a mystery, that I find myself coming back to investigate, experiment and re-use again and again.It really doesn't get boring at all!Here we are updating the episode 5 from season 1, over a year and a half ago, with more interesting information:A vegetarian Garum from ancient Rome (!!!)Galen's dietary advice with Garum.Details about Garum from GeponicaUpdates and details from modern Garums in Andalusia and in Amalfi...And much more of course!Many thanks to Pavlos Kapralos for writing the theme music!more of his work here:https://www.youtube.com/channel/UCzgAonk4-uVhXXjKSF-Nz1AColatura Di Alici info (in Italian)https://www.costieraamalfitana.com/colatura-di-alici-di-cetara/ Modern Flor De Garum from Cadiz:https://fuegoysal.com/gb/vinegars-and-sauces/392-flor-de-garum-of-cadiz-andalusia.html Fish Salting Factories of Ancient Southern Spain:https://www.costatropical.net/almunecar/almunecar-monuments-fish-factory.php"A sauce with a lot of history in southern Spain"https://www.eyeonspain.com/blogs/luislopezcortijo/19372/a-sauce-with-a-lot-of-history-in-southern-spain.aspxAnd of course I'm delighted to say that the listeners get a 15% discount from Maltby and Greek deli in London,when you shop online using the code "delicious" here: maltbyandgreek.com/deliciousI hope you enjoy the start of our season two!Happy Listening!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Nickie Tran, a fish-sauce American, worked for a major chip manufacturer in the U.S. before becoming an “accidental chef”.After “failing hard” at opening a Saigon restaurant in 2010 a drunken night changed her life.This resulted in being featured in a magazine shortly after she opened the restaurant, which led to more print media attention. including an airline magazine, in just a short time.She was then approached about appearing on a Netflix show when she didn't even know what Netflix was!We had so much to talk about in this episode and could have talked about so much more. So much so in fact I split this episode into two parts!You can eat at her restaurant at Kau Ba Kitchen in Houston and Kậu Ba in Saigon.Read the full blog post here.Follow Nickie;Facebook & InstagramSeason 6 A Vietnam Podcast is sponsored by Eddie's - New York Deli & Diner.-------------------Follow Seven Million Bikes;FacebookInstagramYouTubeWebsiteTheme music composed by Lewis WrightLogo designed by Niall Mackay and Le Nguyen with support from Devin GrayEpisode Art designed by Niall MackayBuy Seven Million Bikes a beer if you enjoy this content.Support the show (https://www.patreon.com/AVietnamPodcast)

Dimitri wonders what makes Mommy fish sauce special, and Linh tries his best to explain it… slowly… References: - https://en.wikipedia.org/wiki/Fish_sauce

Hey BFFs! Welcome back to another episode of the Beer Fish Fanatics Podcast! We have multispecies angler, bass tournament fisherman, Iowa fishing product JB's Fishsauce Co-Owner; Cory Weaver on the show with us today. We touch on how scent plays a role in how a fish reacts, nuances of our fish species and the challenges when trying to target a new species. Since Cory will pretty much fish for anything that swims, there should be something for everyone here. Cheers!Podcast Website and Social Media:https://www.mapopfishing.com/beer-fishing-fanaticshttps://www.tiktok.com/@beerfishfanaticsThanks to our sponsors!Kalona Brewing Companyhttp://www.kalonabrewing.com/Whisker Seeker Tacklehttps://whiskerseeker.com/

This week, I'd like to share with you all a recent article titled “Will Fish Sauce and Charred Oranges Return the World Covid Took from Me?” written by Tejal Rao for the New York Times Magazine. This article was published on March 2, 2021. The author talks about her own journey first with anosmia due to Covid-19 then dealing with parosmia. Tejal shares additional information as well about smell training and she had a conversation with friend of the podcast, Chrissi Kelly, who you'll recognize from the UK based charity AbScent. To read "Will Fish Sauce and Charred Oranges Return the World Covid Took From Me?" by Tejal Rao click here. Connect with Tejal Rao on Twitter here. Watch the TikTok video here. To listen to the NPR piece, "New York Times Restaurant Critic Tries To Regain Sense Of Smell After COVID-19" click here. To learn more about the Smell and Taste Association of North America (STANA) click here. To donate to STANA, click here. --- Send in a voice message: https://anchor.fm/thesmellpodcast/message Support this podcast: https://anchor.fm/thesmellpodcast/support

Welcome to The Adventures of Jim Sandwich and Ocean Scumby! Today we wonder what 79 would mean as we learn that fish sauce is much more than it smells. We welcome special guest Pailin Chongchitnant back to the show and a dark secret is revealed before we debate cuteness levels. Transcript Matthew's second-ever published food article Giant River Otter of South America Red Boat Fish Sauce  Squid Fish Sauce  Mega Chef Fish Sauce  Tom Yum Soup Corn Cucumber Salad Hot Thai Kitchen  Pailin's Kitchen  Molly's Butternut Squash Soup Julia Child's Souffle  Sweet and Spicy Pepper Stew  A Pho Love Story  Minor Feelings: An Asian American Reckoning See omnystudio.com/listener for privacy information.

Danny Tran is the co-founder of Son Fish Sauce. He and his wife are part of four generations of fish sauce makers from Son Rai Island in Vietnam. Danny is incredibly knowledgeable about fish sauce, and he shared the historical, social, and economic factors that connect fish sauce to a globalized world. Check out Danny and Son Fish Sauce: https://sonfishsauce.com/ https://www.instagram.com/sonfishsauce/ Support TVTV on Patreon: www.patreon.com/thevoyagesoftimvetter

You can never have enough kinds of fish sauce. Some of Neven’s favorite fish-sauce-forward recipes: Ike’s Vietnamese Fish Sauce Wings Nuoc Cham Som Tam More ideas on how to use fish sauce from Bon Appetit Follow Neven on Twitter: @mrgan Music for this episode is by the galaxy’s own Breakmaster Cylinder, Mark Bramhill, and Ashton Paul Drake. Illustration by Jessie Lamworth.

Sal Tran is a queer Vietnamese filmmaker and touring speaker based in Oakland, CA. They are one of the co-founders of SunKissed Productions, a multi-media independent film collective led by queer and gender non-binary, Asian-American artists. They are also the founder of a cooking web series called Lost in the Fish Sauce that aims to reclaim the journey of healing through spices and food. Sal's work is rooted in the power of storytelling and its ability to create, reclaim, and cultivate a space of growth, accountability, and groundedness. They also use to be my mentor back when I use to work at my first office job, so long ago.

It's funky, it's umami-y, it's got us screaming about the Vietnam-American War and exoticism. Put it on popcorn, drink it straight, it's fish sauce baby! 

For the last episode of the season, we chat with Tracy and Tiffany Pham of Red Boat Fish Sauce, a product beloved by chefs and home cooks around the world. Tracy and Tiffany tell us about what makes their fish sauce special, what the company is making beyond fish sauce, and what it’s like to work with the Red Boat founder, their dad, Cuong Pham. The sisters also reveal a new product launching this summer.In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.Keep Feast Meets West on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Image courtesy of Marie Buck for Red Boat.Feast Meets West is powered by Simplecast. 

It's not very often we get to have a direct relationship with the actual manufacturers of the Asian products that we use. And it's not very often we think of these Asian ingredients to be of the highest quality and standards. Well, our guest today, Danny Tran, co-owner and founder of Son Fish Sauce is trying to change that narrative. His story teaches us that as the more we look for opportunities, the easier it is for those opportunities to find us. Life took him across the world back to Vietnam, and many failures until the fish sauce business found him to expand its reach to the world. Danny's perspective on Vietnam and our culture is contradicting to how our elders view it, but hopefully, through the quality of his product and his passion for exposing the richness of Vietnamese culture through its native products, we can all appreciate the value of what Vietnam brings to our world in cuisine.

Paul and Andy were joined by the director of The Last Dance and a man who thinks the Premier League season should be played out in Perth, Australia...plus they bring you another instalment of their Russian adventures from 2018, the latest edition of Steve Bruce's 'Striker', Clips of the Month and Don't Ask Me! See acast.com/privacy for privacy and opt-out information.

Meet Danny Tran, Co-Founder of Son Fish Sauce. Danny is a part of a 4th generation ownership and operation of a fish sauce business started by his wife's great grandfather in the southern islands of Vietnam. He joins Jerry to share his story of growing up in Orange County, taking the Vietnamese-Cajun seafood concept to Vietnam, and why his latest venture in Son Fish Sauce means so much to him.

Erasmo Casiano is the Chef / Owner of Create Cooking School at Stanley Marketplace in Denver, CO. He grew up cooking with his mom, watching her go from novice to menudo master. He spent summers outside grilling with his dad. Even in high school he was motivated to start learning everything he could about cooking and organizing people around this passion. We geek out about guilty food pleasures like late-night taquitos. We talk with Nicole Swan, one of Create Cooking School’s instructors and one of his #UnsungHospitalityHeroes. She started her own culinary journey at 13 years old, in the Hudson Valley of New York. Website - createfoods.co Instagram - @createcookingschool @razcasi Where are you from originally? Dallas, Texas First job in the industry? Braum's Ice Cream in Duncanville, Texas in 2001 at 15. Two things most people don't know about you? I love all things related to the Universe and I've watched The Office on repeat for the past 15 years. Food and/or drinks staples in your house? Chili Peppers, Fish Sauce, Hot Sauce, Whiskey and Wine. Words to live by? "Do or do not. There is no try." -Yoda In Ras’ family, everyone cooks, and his hospitality education started at an early age. His father, Jose Manuel, armed with impeccable fire-starting skills, would man the grill, and his mother, Santa, would prepare intricate sides and traditional salsas. Weekends at home came with an open door policy, encouraging spontaneous neighborhood dinner parties. Their house was constantly filled with family, friends, food, and music. In 2005, Ras left Texas to study Culinary Arts at Johnson & Wales University in Providence, RI. After spending a year in New England, Ras transferred to the Denver campus to finish his degree. After college Ras refined his style in fine dining restaurants around the city. CREATE is the next step in Ras’ quest to bring people together with loved ones, and empower them to get in touch with their food. With CREATE, Ras hopes that he can share the hospitality he learned at an early age with the community he has grown to love in Colorado.

Adam Ross is a Private Chef in Dallas, Texas and Napa, California. Adam gets vulnerable while reflecting on what it means to be a chef inside and outside of a restaurant. He reminisces about his high school culinary instructor giving him a copy of Anthony Bourdain’s book, Kitchen Confidential, and it all changed from there. He was hooked and ready to hop on the pirate ship. We scour the garden for alternatives to some popular produce to level up our menus. We get to hear about his adventure swimming with the sturgeons at Passmore Ranch from one of Adam’s #UnsungHospitalityHeroes, Michael Passmore, who nicknamed him, “Aquaman”. Website - chefadamross.crevado.com Instagram - @ChefAdamRoss Where are you from originally? Danbury, Connecticut and Tampa, Florida First job in the industry? Catch 23 Latin Caribbean Seafood, Tampa, at age 15 Proudest moment(s) of your career? Anthony Bourdain tasting at Mizuna, SF Zaga 30 under 30, James Beard Dinner Napa 2018 Two things most people don't know about you? Graduated from a high school I've never actually been to. Film Nerd Food and/or drinks staples in your house? Eggs, Liquid Shio Koji, Fish Sauce, White Burgundy, Sour Beer Words to live by? Seasoning, Balance, Execution. Trust your gut Florida-raised Adam Ross has been cooking in professional kitchens since the age of 15. He began cutting his teeth in Denver, CO before moving to Hawaii where he experienced invaluable cultural and culinary learning from the region’s best chefs. Training in the James Beard award-winning kitchens of Alan Wong and Chef Mavro, Adam honed his skills in classic technique, while gaining insightful understanding of how Hawaii’s reverence for local ingredients, customs, and traditions influence its cuisine. After gaining further restaurant cooking perspective by working in esteemed kitchens throughout New York City and the San Francisco Bay Area, Chef Adam found a home in the Napa Valley. Following time at Thomas Keller’s Ad Hoc, he was honored to be part of The Restaurant at Meadowood kitchen staff before joining Napa Valley's 1313 Main as Executive Chef at age 25. It was at 1313 Main that Adam would hit his stride, garnering positive reviews and awards for his creative perspective on Californian cuisine. 1313 Main closed after the Napa fires in 2017 at which time he began personal cheffing. Since that shift Chef Adam found a better sense of balance and a deeper respect for the craft outside of a restaurant.

Diep Tran is the research and development chef for Red Boat fish sauce. When Diep closed Good Girl Dinette in LA she started working with Red Boat. Growing up her grandparents lamented the lack of availability of good fish sauce, Red Boat was a natural fit for Diep. Harry and Diep talk Bahn Chung for the lunar new year.Feast Yr Ears is powered by Simplecast.

What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc.

In this episode, your hosts share the Top 20 destinations for 2020 (spoiler alert - Tel Aviv is on the list). They also discuss a recent mishap involving an El Al flight in Las Vegas. It seems that Haifa is dealing with wild hogs, the IAA has a better understanding of old fish sauce, Brazil has joined an exclusive club and Boris Johnson defeats Corbyn. Don't miss Haifa Hogs and Fish Sauce this week on Israel on My Mind! Israel on My Mind 19DEC2019 - PODCAST

Introduction Word of the Week Enjoy a sip of your favourite beverage each time any of us says “Book” Microsoft Moment Microsoft to developers: Here's how you can start making apps for Surface Duo, Neo David’s China Trip Blue Skies and Flowers! Massive Surveillance Phone shopping? Youtube video worth $800 Audio Books of non-audio books  Book Review Learn Powershell in a month of lunches Interview with Jeffery Hicks Co-author Don Jones In it's 3rd edition How many copies sold? Co-Author - Don Jones - How do you know him? Who is the target audience for this book? What level of expertise will you achieve in a month? What's next? PowerShell and Azure? PowerShell vs CLI? Powershell Practice Primer The PowerShell Scripting and Toolmaking Book @Jeffhicks 40% off the book with the code poddistilled19  Call for Help Your Favourite Soundbite Who would you like to be on the show? Tell a friend about the show! Whiskey of the Week Dewar's "The Monarch" Blended Scotch Whisky"      

For this week's Season 1, Episode 9, Huy Nguyen and Mickael Van Pham sit down and chat about their different paths going into comedy and theater.  They perform together as a comedy improv duo called "Fish Sauce." As 2nd generation Viet-Americans, they navigated through the assimilation process growing up in communities unfamiliar to their family. They share their family's reaction when they decided to pursue their own career in the arts after spending time as corporate professionals. Through their recent journey into comedy and theater, they share their hopes and ambitions of breaking into a field that has long ignored Asian-Pacific Islander folks. Check this episode out Bio Huy Nguyen:  Huy is an actor/writer/director originally from the Pacific Northwest where he studied drama at the University of Washington before making Chicago his artistic home. He believes that art should be accessible to anyone with an open heart and free mind Mickael Van Pham: Michael Van Pham is an actor and improviser from Memphis, TN. You can see him performing with the all azn arts collective Club Asia, the unfiltered af Act Up, or at MINt Thursdays at the Annoyance with MINt Bizkit. Michael would like all theaters to participate in the #castPOCchallenge2020. When he's not doing comedy, Michael is currently playing God of War and POKEMON Sword #sobblesquad #sushigang --- Support this podcast: https://anchor.fm/banhmichronicles/support

คนติดcook วันละหลายคำ วันนี้เสนอคำว่า Fish sauce น้ำปลานั่นเอง ทำความเข้าใจน้ำปลาเบื้องต้น ทำไมแค่ข้าวสวยร้อนๆกับน้ำปลาถึงอร่อย ไม่ใช่เพราะความเคยชินหรือความหลัง Fig มะเดื่อ ผลไม้รูปร่างแปลก แต่หวานหอมอร่อย ทานได้หลากวิธี Filo แผ่นแป้งที่บางมากกก บางจนเหมือนกระดาษ และความเกี่ยวข้องกับแป้งpastry และครัวซองต์ Flambe เบิร์น! เบบี้ เบิร์น! ระวังอย่าเผาครัวเอาซะล่ะ

Explore the life of Tien. Real van life talk. Attending Burning Man. His love for fish sauce and his respect for Jiu Jitsu.

This week's Special Sauce episode kicks off with Serious Eater Marc Lampert asking Kenji about the process of cooking with ingredients packed with umami. "Does umami cook out like an acid would?" Marc asked. Here's part of Kenji's response: "A general rule of thumb for cooking is if you can smell it that means that its concentration in the pot is going down...So if you are cooking a stew and it smells like there's this wonderful red wine aroma that means that the more you smell red wine in your house, the less is left in the stew. There's a finite bucket of it, and if it's in your house then it's not in your pot." With Marc's question squared away, the episode moves on to my far-reaching conversation about fast food with former Atlantic staff writer Adam Chandler, the author of Drive-Thru Dreams: A Journey Through the Heart of America's Fast-Food Kingdom. He described to me the high school fast food ritual that started his journey: "On weekend nights, we would all pile into our cars and go to Whataburger. It was the last thing we did before we rushed across Houston to go home for our curfews. And that was our sacred ritual. I have the fondest memories of sitting down, and having breakfast with my friends right before we all went to bed...They have something called a breakfast taquito, which is eggs, a tortilla, hash browns, and American cheese...It's my deep-fried madeleine right there. It's just perfect." I asked Adam why that taquito was perfect, and he said, "It was a comfort food for me. I think that was all I really considered it to be as something that even the adult menus at fast food restaurants kind of feel like a kid's menu. There's something about eating something with your hands, and taking it out of paper wrapping that feels kind of like a celebratory innocent thing...There was no formality required." Adam and his wife even celebrate Valentine's Day with fast food. "We have a ritual for the last four years. We've gone to White Castle on Valentine's Day, so I have to do a special shout out for that because I don't know if you know this, at White Castle, they do table service every Valentine's Day. They have a red tablecloth." Finally, the episode moves on to Daniel Gritzer, who talked about his favorite ways to cook a steak, which includes a technique that many cooks have been told is verboten. He said he does use a smoking hot pan, but then he busted a myth about flipping your steak just once while cooking. To hear the rest of Kenji's explanation of how to use flavor agents, lots more fast food wisdom from Adam Chandler, and Daniel's steak-cooking tips, you'll just have to listen to the whole episode. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/special-sauce-kenji-on-cooking-with-fish-sauce-and-adam-chandler-on-fast-food.html

When seafood is slowly fermented with salt, the result is a briny, savory blast of umami that can transform dishes and inspire lifelong love affairs.

Ryan Ratino is the youngest chef to have a Michelin star in Washington DC. His restaurant Bresca is French inspired, seasonal fare, but with a ZERO waste ethos and an experimental bent. Tune in to hear Harry and Ryan talk about what it's like to get crushed in your first service after the star and why Ryan loves what he does. Feast Yr Ears is powered by Simplecast.

Betsy Fox is one of the most important people working behind the scenes in the modern specialty food space. The brands she has helped launch and create reads like a list of hit singles, and while I'm sure you've heard of the brands, and probably have them in your kitchen, I'm guessing you didn't know this firebrand was behind the scenes helping make it all happen. Feast Yr Ears is powered by Simplecast.

It's an old, forgotten case revisited in Thailand known as the "fish sauce" case. And as Southeast Asia correspondent Liam Cochrane reports, it's an unusual one, involving torture with a stapler and evidence that's rather smelly.

คนติดcook วันละหลายคำ วันนี้เสนอคำว่า Fish sauce น้ำปลานั่นเอง ทำความเข้าใจน้ำปลาเบื้องต้น ทำไมแค่ข้าวสวยร้อนๆกับน้ำปลาถึงอร่อย ไม่ใช่เพราะความเคยชินหรือความหลัง Fig มะเดื่อ ผลไม้รูปร่างแปลก แต่หวานหอมอร่อย ทานได้หลากวิธี Filo แผ่นแป้งที่บางมากกก บางจนเหมือนกระดาษ และความเกี่ยวข้องกับแป้งpastry และครัวซองต์ Flambe เบิร์น! เบบี้ เบิร์น! ระวังอย่าเผาครัวเอาซะล่ะ

Many Ancient Roman dishes included the use of fish sauce—garum or liquamen—made from fermented fish parts. Sally Grainger, one of the foremost authorities on Roman fish sauce and foods of the Roman era, joins Linda to explain the nuances, differences, and uses of the sauces, as well as other herbs, spices, and recipes she has written about in her book, Cooking Apicius. A Taste of the Past is powered by Simplecast

S1Ê36: The Pad Thai Handsome Guy Recipe: Shrimp Zucchini Noodle Pad Thai (Serves Two) Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page! For tonight's recipe, you'll need: EQUIPMENT: lg pan, sharp knife, peeler, sm bowl BASICS: salt, pepper, 2 eggs MEAT: 1/2 lb pre-cooked shrimp PRODUCE: 2 zucchinis or 1 package zucchini noodles, 1 green onion, 1 bunch cilantro, 1 bunch beansprouts CANS & JARS: canola oil, fish sauce DRY & PACKAGED: peanuts (crushed or whole) ADD'L SEASONINGS: crushed red pepper

Learn the ins and outs of this ubiquitous Asian sauce. --- Send in a voice message: https://anchor.fm/foodinfive/message

A child of two Vietnamese immigrants, May Nguyen discusses classic Vietnamese dishes and DD provides some background on the origins of pho that she researched from a website called lovingpho.com Restaurant Recs: Saigon Deli Ba Bar Pho Tran Brothers

Coconut oil used to be good for you now it is bad. Can you copy recipes from chain restaurants? How is tonkotsu broth made? On this week's episode of Cooking Issues, Dave and Nastassia are joined in studio by Momofuku's former Chef de Cuisine Nick Wong, and Dave's son, Booker to talk about all of the above plus velveting techniques, Japanese fish sauces ayu and ishiri, mushroom dough recipes, thermometers, and much more!

We discuss mainstream pop culture acceptance of geek culture in the most convoluted manner. Also the times where being a geek has pulled out the rug from underneath us. #Awkward Intro from Gundam Build Fighters Vietnamese Dub - Nibun no Ichi by Unknown Outro Song from Locke the Superman - Hoshi no Stranger by STR!X Subscribe to the Salty DX Youtube channel: https://www.youtube.com/user/Tatsuhobbit Subscribe to the Salty DX Podcast: Main page - www.saltydx.com RSS Feed - http://www.saltydx.com/rss iTunes - https://itunes.apple.com/us/podcast/salty-dx-podcast/id1195297613?mt=2 Follow us on Twitter: https://twitter.com/saltydxpodcast/ Like us on Facebook: https://www.facebook.com/SaltyDX Keywords / Tags: anime cartoons comedy film geek gundam gunpla hentai humor japan japanese culture mecha movies television toys weeaboo collecting

This week on Cooking Issues, Dave and Nastassia are joined in the studio by Olympia Provisions Chef/Owner/Salumist Elias Cairo, a first generation Greek-American who grew up learning the craft of charcuterie from his father, who cured the family's meat at home. After five years in Switzerland under master chef Annegret Schlumpf, Cairo completed a chef apprenticeship in Greece. Using the finest ingredients, he developed his skills and passion for making charcuterie, and the experience affirmed his beliefs – handmade is better. Upon returning to the United States, Elias headed to Portland, Oregon, where he has recreated a nearly extinct old world technique that’s seldom seen in America. At Olympia Provisions, Elias set out to approach the craft of charcuterie with purity and patience. The result is Oregon’s first USDA-approved salumeria, established in 2009, but deeply rooted in the past. The Olympia Provisions team butchers antibiotic-free Pacific Northwest pork, holding its cured meats in natural casings.

Part 3 of 3 of our Veteran Operators Series. Gokul Rajaram is dubbed the "Godfather of Adsense" from Google, Facebook, and most recently he's the Product Engineering Lead at Square. He shares his perspective as a product person, founder, and angel investor. Finally, he closes Season 1 of Fish Sauce's guest by encouraging us to raise our hand for more responsibilities to get a seat in the C-Suite.

This week on Cooking Issues, Dave and Nastassia answer questions about homemade ramen noodles, pre-searing meat, fish sauce, slushy machines, immersion circulators, pizza ovens, and more!

This week on Cooking Issues, Dave pays tribute to his recently deceased grandfather, and shares some food-related memories of him. Plus, he and Nastassia discuss his forthcoming book on low temperature cooking, why he always ends up in the middle seat on airplanes, and answer questions about Japanese fish sauce, collagen and meat texture, eliminating off flavors in grass-fed beef, goat cheese, and more.

Detroit modern Thai hot-spot Katoi is serving-up a new, nocturnal food, drink & music program it calls 'The Mothership'

Start with The Appetizer to get to know Elton and Wilson! Find out why the name "Fish Sauce"? what to expect? and who are we?

Anh Lê came to Denmark as a child refugee following the Vietnam War. A remarkable cultural exchange ensued. She introduced authentic Vietnamese cuisine to Scandinavia and remains on a mission to spread the wonder of fish sauce within her adopted homeland and beyond. See acast.com/privacy for privacy and opt-out information.

In this episode, Laszlo explains a little about the "Gagi Nang", the 自己人, known the world over as the Teochew (Chiu Chow or Chaozhou) people. Like the Hakka people, the Teochew's were originally from the Yellow River Valley and migrated to their present location on the Guangdong coast via Fujian province. Their language and culture is unique. Their food and Chaozhou culture is celebrated in more places than Chaozhou and not just by the people from that region. There are Chaozhounese people on every continent except maybe Antarctica. They're a proud group of people with a collective track record that is admirable by any standards of human achievement. The only mentions in this episode were of the Teochew's of South East Asia and the US. There are plenty of other lesser-known or unknown histories of Teochew's in Canada, Europe, Mexico, Central and South America, and of course Australia and New Zealand. The great 19th-century Chinese diaspora is filled with stories, legends, and historic events. The Chiu Chow people are a major part of everything that happened. They contributed not only to the society and the economy of their adoptive homelands, they still kept their ties with the eight districts of Chao-Shan.   TERMS FROM THIS EPISODE  Teochew People 潮州人 Gaginang 自己人 What Teochew's call themselves in their dialect ("Our People") Hakka People 客家人 Chaozhou   潮州 Mandarin pronunciation Chiu Chow 潮州   Cantonese pronunciation Chaoshan   潮汕 The term for the Chaozhou-Shantou-Jieyang region Shantou   汕头 Port city of the Chaoshan region Swatow   汕头 Shantou in the Teochew dialect Jieyang   揭阳 The 3rd city to make up the Chaoshan region Meizhou   梅州   Homeland of the Hakka people, located in Guangdong Jin Dynasty 晋朝 Dynasty that ran 265-420 CE Jürchen Jin dynasty 金朝 The dynasty that replaced the Northern Song 1115-1234 Henan   河南 Province of China Shanxi   山西   Province of China Han River 韩江 One of the three rivers of Chaoshan Huanggang River   黃冈河 One of the three rivers of Chaoshan Rong River  榕江 One of the three rivers of Chaoshan Wu Hu  五胡 The Five Barbarian tribes Han Dynasty  汉朝 Ancient dynasty of China 206 BCE - 220 CE Xiongnu   匈奴 People from the northern steppe of Central Asia Xianbei   鲜卑 People from the northern steppe of Central Asia Jie 羯 People from the northern steppe of Central Asia Qiang  羌 People from the northern steppe of Central Asia (and Tibet) Di  氐 People from the northern steppe of Central Asia Jiangnan  江南 South of the Yangzi River (Southern China) Tang dynasty  唐朝 Dynasty of China 618 - 907 Fujian   福建 Southeast coastal province of China Quanzhou   泉州 City in southern Fujian Putian   莆田   City in southern Fujian Yuan dynasty   元朝   Mongol-run Dynasty of China 1271-1368 Guangdong province   广东 Southernmost province of continental China Wu  沪  The dialect of Shanghai and the surrounding region Yue  粤 The Cantonese dialect Xiang   湘   The Hunanese dialect Gan   赣   The dialect of the Jiangxi region Hakka   客家   The dialect of the Hakka people Min   闽   The dialects of Fujian Min River 闽江   The main river of Fujian Minbei   闽北 North of the Min River Minnan  闽南   South of the Min River Hokkien  福建   Pronunciation of Fujian in the local dialect (and the people of course) Xiamen  厦门 Major city in south Fujian Zhangzhou  漳州  Major city in south Fujian Hoklo 福佬  Cantonese for Fujian people Fulao 福佬  The Mandarin pronunciation of Hoklo He Luo 河洛 (also 河老) Another way of writing Hoklo Fujian ren   福建人 Someone from Fujian Hoa Kieu 华侨 Overseas Chinese (Vietnamese) Qin Shihuang  秦始皇 First emperor of China 220 - 210 BCE Nanhai Commandery  南海郡 The 郡 or commandery located in southern Guangdong Zhou dynasty  周朝 Ancient dynasty of China 1046 - 256 BCE Zhao Tuo   赵陀 Former Qin general who set up the Nanyue Kingdom in Southern China and Northern Vietnam Nanyue Kingdom   南越国 A kingdom that lasted from 204 - 111 BCE Han Emperor Wu   汉武帝 Han Dynasty emperor whose forces conquered the Nanyue and reigned 141 - 87 BCE Sui  隋 Dynasty in China that preceded the Tang 581 - 618 CE Emperor Wen of Sui   隋文帝 Founding emperor of the Sui Chao Prefecture  潮州 Set up in 590, where Chaozhou got its name Zhou 州 An ancient name for a prefecture Chao’an County 潮安县 Set up during the Republic of China Wenhua  文化   culture Qianlong emperor 乾隆帝 Qing emperor reigned 1735-1796 Taiping Rebellion   太平天国运动 Violent upheaval in China lasting from 1850-1864 She Youjin 佘有进 Seah Eu Chin 1805 - 1883 - early Singapore Teochew community leader She   佘 A Chinese surname (rhymes with 蛇） Yu   余 The Chiense surname Yu......but compare it to the She above. Liu Song Dynasty 刘宋朝 Dynasty in southern China during the Nanbei Chao 420-479 Nanbei Chao   南北朝 The Southern & Northern Dynasties period Ngee Ann Kongsi (Yi'an Gongsi) 義安公司 Charitable foundation in Singapore Chaozhou Bayi Huiguan 潮州八邑会馆 The Singapore Eight Districts Association Chaoshan cai   潮汕菜 Term used to describe the food of the Chaoshan region Rougucha 肉骨茶 a kind of a Chaozhou style meat soup Lushui E   卤水鹅 Fine tasting Chaozhou goose dish....dip it in vinegar...The Ultimate umami! dongxie   潮州冻蟹 A kind of crab in the shell (of course) eaten cold Yao Ming   姚明 China basketball great and NBA superstar. Also a major anti-shark's fin soup crusader. Yulu 鱼露 Nước mắm in Vietnamese, Fish Sauce in English Shacha Sauce 沙茶醬 made from soybean oil, shallots, dried fish, dried shrimp and a nice kick of chili and garlic. Satay sauce Chaozhou Guotiao 潮州粿条   hủ tiếu in Vietnamese, often spelled in English "Kway Teow" Gongfu cha   工夫茶 A kind of tea service and traditional Chaozhou tea custom. Tieguanyin   铁观音 The preferred tea for Chaozhou style gongfu tea. Dancong Cha   蚕丛茶 Another kind of tea from the Chaoshan region of Guangdong. Not easy to get. Chao Ju   潮剧 Chaozhou Opera Nanxi  南戏 Southern Drama that was popular during the Later Song Kun Qu  昆曲 Kun opera, the oldest form of Chinese opera Tan   陈 Teochew for Chen, the #1 most popular Teochew surname Lim   林 Teochew for Lin, the #2 most popular Teochew surname Ng 黄 Teochew for Huang, the #3 most popular Teochew surname Goh 吴 Teochew for Wu, the #4 most popular Teochew surname Tay 郑 Teochew for Zheng, the #5 most popular Teochew surname Li 李 Teochew for Li, the #6 most popular Teochew surname Sir Li Ka-shing   李嘉诚爵士 Featured in CHP episode 13. Wang Jianlin   王健林 Asia's reigning champion for richest man, founder and chairman of the Dalian Wanda Group. Guangyuan 广元 Town in northeast Sichuan province Wu Zetian   武则天 Amazing lady from the Tang dynasty, China's only real true empress Joseph Lau 劉鑾雄 Boss of Chinese Estates Holdings Lim Por-yen 林百欣  Lin Baixin... Boss of the Lai Sun Group Albert Yeung...杨受成 Yang Shoucheng The main guy at the Emperor Group Vincent Lo... 罗康瑞 Luo Kangrui of Sino Land (who gave us Shanghai's Xintiandi) Xie Guomin 谢国民 Dhanin Chearavanont - Thailand's richest man and CP Group boss (sorry for mispronouncing his name) Ma Huateng   马化腾 Pony Ma, founder of Ten Cent (騰訊控股有限公司) who gave us WeChat and QQ David Tran 陈德 Họ Trần  Legendary founder of the company that gave us Sriracha sauce with the green bottle cap. Huy Fong Foods   汇丰食品公司 David Tran's company, located in Irwindale, California Zou ma kan hua   走马看花 To look at the flowers while riding a horse....a very superficial view.    Charles Antoine de Rouve and Jerome Scemla directed documentary La Guerre du Thé...Tea Wars LINK TO WEBSITE     John Pomfret's new book Amazon link to "The Beautiful Country and the Middle Kingdom"   PLEASE ALSO CHECK OUT: THE CHINA VINTAGE HOUR AND THE CHINESE SAYINGS PODCAST   BOTH ARE NEW SHOWS FROM TEACUP MEDIA

This week on Fuhmentaboudit!, joining Chris, Mary and Rachel in the studio is Jenny Dorsey, a professional chef and culinary consultant based in NYC. Along with her husband, she also curates I Forgot It's Wednesday, an underground restaurant, or "supper club." Fermented foods are an important part of these dinners, which consist of 7 courses paired with a 4 course cocktail flight.

When Hansen Shieh was eight years old, his obviously awesome (wait for it) mom took him out for lunch. As he bit into his first Sichuan pepper, his mouth exploded in flavor and heat. And his mom, the badass that she so clearly is, just laughed at him. Now, some 30 years later, Hansen is on a mission to bring the kick of Sichuan and other flavors, including Chinese fermented black bean, tamarind and fish sauce to the mainstream with his company, One Culture Foods. We talk shop about the lessons he's learned in the first year of business, including the most rewarding moment. And Hansen shares his guilty food pleasure, plus the Taiwanese food that he's confident will never catch on stateside.   Full show notes: wecouldmakethat.com/culture

An interview with Olivier Dedeycker of Brasserie Dupont and Tomme Arthur of Lost Abbey Brewery, on their collaboration beer Deux Amis. Plus, a seasonal check-in with Rob Handel of Bee's Knees about what summer ferments you can make.

This week we talk with my cousin (YES COUSIN! … RACIST!) Odeen Domingo about Fish Sauce (not racist), losing twitter followers by tweeting and the world’s cutest baby. Later, by accident we start talking about sports. We’ll get into Odeen’s history as a sports writer, his encounters with high level athletes (heads up, some are total dicks) and his work with CoHoots and EEKO Studio. WARNING: HUGE GAME OF THRONES SPOILERS IN THIS EPISODE (no seriously, spoiler alert) Odeen and I delve into the mindset of high end athletes when dealing with the public. What happens as they become bigger stars that makes them incapable of dealing with the public, meanwhile lower end, more humble athletes tend to value interacting with the fans that pay their salaries. Most controversially we talk out why society so quickly vilifies the use of steroids in pro sports while explaining away domestic abuse and violent crime, to the point that Fantasy Football websites now post “Indictment Reports” so that users can reset their lineups when a player gets arrested. Oh, Derek also gets super angry and yells at the NFL for forcing him to respect TMZ for ten seconds.   We also talk about Wil Wheaton, because that guy is awesome. Learn more and visit: https://cohoots.com/ http://eekostudio.com/ http://www.freshwordsmarket.com/

Fermentation can be a little stinky sometimes, but some ferments are so stinky that all but the well initiated will gag. This week we discuss some of the smelliest ferments in the world and a bit of the science behind them. Show notes: [18 Stinky Foods From Around the World - surstromming, kiviak, stinky tofu, hakarl, hongeo… Open Journey](http://www.openjourney.com/article/18-stinky-foods-around-the-world-41.html) This link appears to cover most of the popular stinky ferments throughout the world. We’re certain there are more, but this is nice coverage with videos. [Episode 16: Fish Sauce was The Original Ketchup FermUp](http://fermup.com/podcast/16/) In the last third, Danijela and Branden talk about surstromming. [PopSci’s Friday Lunch: a Can of Surstromming With Harold McGee Popular Science](http://www.popsci.com/science/article/2012-04/popscis-friday-lunch-can-putrid-surströmming) Watch Harold McGee eat surstromming. Casu marzu - Wikipedia, the free encyclopedia Maggot cheese anyone? Just watch for jumping maggots that can achieve up to 6 inches of air. [This Inuit Delicacy Is the Turducken from Hell Gizmodo](http://gizmodo.com/5885202/this-inuit-delicacy-is-the-turducken-from-hell) Love the title on this post. How do they catch so many tiny birds? [Greenlandic Food: Kiviaq YouTube](http://www.youtube.com/watch?v=3OPRJL9UFuA) Traditionally, this ferment is done with feathers and beak and all. But here is someone in Greenland skinning the bird. [Auk Wikipedia](http://en.wikipedia.org/wiki/Auk) If you don’t know what an auk looks like, here you go. [How to get your stinky tofu fix: 4 great joints in LA LA Times](http://www.latimes.com/features/food/dailydish/la-four-great-stinky-tofu-joints-in-los-angeles-20130816,0,5431911.story#axzz2mw91dEiO) Stinky tofu is not as common in the U.S. due to health code regulations. Even restaurants allowed to serve it in LA are only allowed to ferment it for three days as opposed to weeks or months. [Home Of Limburger, The World’s Stinkiest Cheese Huffington Post](http://www.huffingtonpost.com/2013/05/08/visit-monroe-wisconsin-stinky-cheese-limburger_n_3239545.html) Branden can almost smell this cheese factory that is 45 minutes away. Got to love foot odor bacteria in our cheese. [Natto - Fermented Soy Beans - Whatcha Eating? YouTube](http://www.youtube.com/watch?v=bf4egUzD2ZQ&feature=youtu.be&t=4m7s) Natto seems best enjoyed with plenty of condiments. [For One Year, I Will Eat Only Fermented Foods, Then Publish a Book About It Bear Flavored Homebrew and Beer Blog](http://www.bear-flavored.com/2013/12/for-one-year-i-will-eat-only-fermented.html) Check out this guy’s adventure as he prepares to eat only fermented foods in 2014. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

This week on Snacky Tunes, Darin and Greg Bresnitz welcome Annemarie Ahearn of Salt Water Farm into the studio to talk about her New York City exodus, and her cooking school in Maine. Find out why the transition was at times scary, but ultimately led to a burgeoning recreational cooking school with visitors from across the world. Later, the crew from Red Boat Fish Sauce joins the studio to talk about the ingredients for authentic fish sauce, and why environment plays such a crucial factor. What chefs use Red Boat Fish Sauce, and why does Red Bat pack such an umami kick? Later, Cassandra Jenkins plays some songs, and talks about her family’s history in music! This program has been sponsored by MOOD Magazine. “People will fly to Maine to take my classes for three days. I never expected that it would get to that point.” [13:20] — Annemarie Ahearn on Snacky Tunes “The anchovies that live in the Phu Quoc- they are called black anchovies. They make the best fish sauce. If you use another type of anchovy from another part of the world, it’s not going to be the same.” [31:40] — Red Boat Fish Sauce on Snacky Tunes

We’re back with a new season of fermentation fun. And a new co-host! This week we talk microbiology. Maybe we could call it a 101 introduction but it is probably more of a discussion on what we find fascinating about microbes in food. Show notes: [Episode 31: Food Scientists, Wine and Beer FermUp](http://fermup.com/podcast/31/) If you missed it, here is the episode where Allison is first interviewed on FermUp. [Episode 16: Fish Sauce was The Original Ketchup FermUp](http://fermup.com/podcast/16/) This is the previous episode that covers MSG. [The Microbiology of Beer The Microbes After Hours series](http://www.microbeworld.org/podcasts/asm-after-hours/1472-the-microbiology-of-beer-the-microbes-after-hours-series-6-8-pm-thursday-october-10-2013) We plan to talk about this talk in a future episode. Watch it to get a head start on the discussion. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Vietnamese Food Bloggers Share Secrets

Injuries, Davin’s Smart phone, Weekend Comedy gigs, PHCP, FHC (Joe drinks Fish Sauce), Hitler’s Fried Chicken, Interview With Joe Padula, Scambusters, Catfishing.

This week we talk about Thai food and fermentation. We get a little off-topic when we discuss fried insects, but for the most part we explore the traditional ferments of South-east asia. We finish up with a quick conversation about missing cheese molds and cheese chasing competitions. Show notes: [Handbook of Fermented Functional Foods, Second Edition Amazon](http://www.amazon.com/exec/obidos/ASIN/1420053264/fermup-20) Check out chapter 18 for more detail on fermented foods in Thailand. The rest of the chapters cover different fermented food topics. Good book, but probably worth checking for at your local library as opposed to purchasing unless you are a total fermented food nerd. [Thai Food by David Thompson Amazon](http://www.amazon.com/exec/obidos/ASIN/1580084621/fermup-20) This book is packed full of Thai recipes and insight into Thai cuisine. Specifically about fermentation, this book covers fermented bamboo shoots, fermented bean curd, fermented fish, fermented fish relish, fermented fish sauce, fermented pork sausages, fermented rice, fermented siamese watercress and fermented soy beans. This is the cookbook that I can never remember the title of, but in reality the title is so simple. [16: Fish Sauce was The Original Ketchup FermUp](http://fermup.com/podcast/16/) Check out this episode if you would like a refresher on fermented fish sauces. [Grilled Shrimp Paste Dip (Nam Prik Ka Pi) YouTube](http://www.youtube.com/watch?v=STLgsfREwOY) Grilled shrimp paste, yum. [American flies in to win Gloucestershire cheese rolling contest UK news The Guardian](http://www.guardian.co.uk/uk/2013/may/27/gloucestershire-cheese-rolling-race) The winner of this foam cheese chasing contest travelled from Colorado Springs to check off this contest from his bucket list. Rate us on iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.

Even thought salt water fish can’t jump out of the water and ferment themselves, with a little effort, humans have been preparing fermented fish sauces and pastes for thousands of years. This week we explore fermented fish and the flavor of umami. Do you think fish sauce is stinky? Are you afraid of MSG? Then this is the episode to listen to. We discuss fermented fish from different parts of the world and history. If you haven’t eaten or cooked with fermented fish before, then you might just be inspired to do so after listening to this conversation. Show notes: [Mainly Microbe - Meet Your Microbiome YouTube](http://youtu.be/4BZME8H7-KU) From PBS It’s OK To Be Smart, comes a short video introduction to your microbiome. You have anywhere from 2-5 pounds of bacteria on and in you. Most of them are in your gut and intestine. Learn more in this video. [Taste Perception: Cracking the Code PLOS Biology](http://www.plosbiology.org/article/info:doi/10.1371/journal.pbio.0020064) Learn more about taste receptors, why we have the five tastes and a history of the tongue map. [World Umami Map Umami Information Center](http://www.umamiinfo.com/2011/02/umami-culture-around-the-world.php) A map showing traditional and popular foods around the world that are high in the umami experience. [What is Umami YouTube](http://youtu.be/R5aAICA2gm8?t=50s) An introductory video that explain more about MSG and Umami. [Secret of tasty tomatoes revealed RSC](http://www.rsc.org/chemistryworld/News/2006/May/05050601.asp) This article discusses some preliminary work that was done comparing the level of umami in vine-ripened tomatoes compared to the average gas-ripened grocery store tomato. [In Thailand, Love of Food Carries Deadly Risks NY Times](http://www.nytimes.com/2011/04/26/world/asia/26iht-thailand.html?_r=0) While fermented fish is generally safe, there is a fluke infested ferment in North and Northeast Thailand that accounts for the majority of liver cancer deaths in Thailand. [Iron Chef Thailand - Battle Fermented Fish 1 YouTube](http://www.youtube.com/watch?v=NHXwnYUK5c0) [Iron Chef Thailand - Battle Fermented Fish 2 YouTube](http://www.youtube.com/watch?v=Gc60z3edpjI) [Iron Chef Thailand - Battle Fermented Fish 3 YouTube](http://www.youtube.com/watch?v=cmSGuUzJwrk) [Iron Chef Thailand - Battle Fermented Fish 4 YouTube](http://www.youtube.com/watch?v=78z3qJUzde4) [Iron Chef Thailand - Battle Fermented Fish 5 YouTube](http://www.youtube.com/watch?v=ZXekmrwbJHg) [Garum sauce by Heston Blumenthal YouTube](http://www.youtube.com/watch?v=mPX8dpKG48M) A brief video about Garum along with a chef that attempts to make a fast food version of Garum. [On Food and Cooking: The Science and Lore of the Kitchen Amazon](http://www.amazon.com/exec/obidos/ASIN/0684800012/fermup-20) [PopSci’s Friday Lunch: a Can of Surströmming With Harold McGee Popular Science](http://www.popsci.com/science/article/2012-04/popscis-friday-lunch-can-putrid-surströmming) Harold McGee smuggled Swedish surströmming into the US and shares the eating experience with another participant. That participant said “the experience was more like eating cured fish while sitting next to a dumpster than eating actually rotten fish.” [5 Totally Hardcore Foods That Could Get You Arrested (Or Killed) This or That](http://thisorthat.com/blog/5-totally-hardcore-foods-that-could-get-you-arrested-or-killed) [The traditional Swedish way to eating surströmming YouTube](http://youtu.be/DmaedvVBkV8) A video showing a friendly backyard get-together in Sweden as people enjoy surströmming. Want to leave a rating or review? Here’s the link to iTunes. Thanks for your support! Send your feedback to podcast@fermup.com or find us on Twitter @fermup, Facebook or Google+.

Welcome to another episode of Cooking Issues! Dave Arnold and Nastassia Lopez are in the studio answering a range of cooking questions- from thickening simple syrup, to cooking shrimp in oil. Tune in to hear Dave talk about his particular preparation methods for making a cioppino. What could cause off-flavors in pressure-cooked stocks? Hear Dave’s opinions about using spent distiller’s grain in food products intended for human consumption. What effect does distiller’s grain have on livestock production? Other topics on today’s episode including making fish sauce at home, getting children to try new foods, and creating vegan protein analogs. This episode has been brought to you by Whole Foods. “It’s very difficult to make simple syrups with sugar that are as thick at glucose syrups… glucose inherently doesn’t form crystals as much as sucrose does.” “The enzymes and bacteria in the gut help to get the fish sauce going, but every part has been used throughout history- all making a different product.” — Dave Arnold on Cooking Issues

Vietnamese Noodles - This is a recreation of Asian Street food in a bowl with heavy Vietnamese influences. This cuisine reminds me of coming back from a morning of surfing in CA and eating at my friends house where authentic Vietnamese food was served from his mother. It is a light, fresh and inexpensive meal perfect for the firehouse and home. In this episode we discuss fermented anchovies, "lingering" crews in the kitchen and bodyboarding. For more, including the recipe, please visit www.thefirehousechef.com.

College Food (Asian Noodle Soup) - Had some collegate followers throw down a challenge of making firehouse worthy dorm food so here's the response. In this episode, we discuss fermented anchovies, what Coriander is, and that once you graduate the only thing left to do is to pay for it. Visit www.thefirehousechef.com for the recipe and more.

Corinne Trang, author of Noodles Every Day, shares the lowdown on how to store fish sauce. A fermented product doesn't stop fermenting once it's bottled, so be sure to refrigerate it and use it within about nine months. If it has gone dark, get rid of it.

Anne Le, co-owner of Tamarine restaurant in Palo Alto, California (and former co-owner of Bong Su in San Francisco), makes Vietnamese dipping sauce by combining fish sauce, sugar, lime juice, vinegar, and sambal chile paste. Also follow Le's sage counsel on how to soften the rice paper for spring rolls, how to assemble them, and how to keep them fresh.

Chowhound Jed Kolko loved the flavor that anchovies gave to cooking, but didn't like the hassle of having to make sure the fish had fully dissolved. Now he frequently uses fish sauce instead to add depth to sauces and braising liquids.

Susan shows how to work with the basic flavors of Thai cooking, fish sauce and coconut milk

In the latest episode of our “What's in Your Pantry” series, Leigh and Kim plunge into the stories of two flavorful pantry staples that brighten up our foods and add some spark to our Bloody Mary's - Worcestershire Sauce and Fish Sauce. Come for the correct way to pronounce Worcestershire Sauce and stay for the fish sauce suggestions!Sources We Found Helpful for this Episode Lea & Perrins websiteThe British MuseumBBC FoodBon AppetitThe Rise, Fall, and Rise Again of Garum - Can the CanBooks We Think You'll Enjoy ReadingNatural History by Pliny the ElderOn Food and Cooking by Harold McGeeThe Red Boat Fish Sauce Cookbook: Beloved Recipes from the Family Behind the Purest Fish Sauce by Cuong Pham and Tien NguyenThe Lea & Perrins Cookbook: Worcestershire Sauce Cookbook by Paul HartleyThe Fish Sauce Cookbook: 50 Umami-Packed Recipes from Around the Globe by Veronica Meewes Recipes You Really Need to TryBaked Eggs with Bloody Mary - Lea & Perrins UKRed Boat Bloody Mary - David Welsh via Food52Sticky Chicken - Mary BerryWeeknight Pad Thai - Claire Saffitz via Bon Appetit/EpicuriousSailing the Umami Seas Transcript

Danny Tran is an entrepreneur operating out of the U.S. and Vietnam. He shares his journey of joining his family's business and bringing Son Fish Sauce to the U.S. from Vietnam's seaside fishing towns. Son Fish sauce is family owned and operated for over four generations and continues the family legacy through charitable contributions back to the community during the Covid 19 pandemic. Join Danny as he describes the process of making fish sauce. Support this podcast at — https://redcircle.com/the-vietnamese-with-kenneth-nguyen/donationsAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy