Podcasts about flavor profiles

GUEST:   https://bookshop.org/p/books/go-forth-and-forage-a-guide-to-foraging-over-50-of-the-most-common-edible-medicinal-north-american-mushrooms-whitney-johnson/21618294?ean=9780760392751&next=t   https://appalachianforager.com/home   https://www.instagram.com/appalachian_forager/   https://www.tiktok.com/@appalachian_forager   MENTIONS:   https://www.facebook.com/groups/bluegrassmycological/   https://en.wikipedia.org/wiki/Hydnum_repandum   MUSHROOM HOUR:   https://welcometomushroomhour.com    https://instagram.com/welcome_to_mushroom_hour   https://tiktok.com/@welcome_to_mushroom_hour   Show Music courtesy of the one and only Chris Peck: https://peckthetowncrier.bandcamp.com/   TOPICS COVERED:   Beginner Foraging Foibles   "Go Forth and Forage"   Appalachian Mountain Range   Foraging in a Kentucky Forest   Learn Your Trees   Making Science Observations While Foraging   Hilljack Girl on TikTok   Creating a Mushroom Guidebook   Internal vs External Inspiration   Textures and Flavor Profiles of Wild Mushrooms   Preserving Mushrooms Through the Seasons   

I like some of that rye toast with maple@penelopebourbon @bardstownbourbonco @luxrowdistillers @heavenhilldistillery @ jackdaniels_us @elijahcraig #whiskey #bourbon #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man BobSIPS – Join us for a spirited exploration of some exceptional whiskeys in this episode of Sips, Suds, & Smokes! Get ready for lively discussions as we taste some great Kentucky whiskies. Expect plenty of laughs and spirited banter as our hosts share their tasting notes, personal anecdotes, and a few surprises along the way. Whether you're a whiskey aficionado or just starting your journey, there's something for everyone in this episode! We will be discussing this whiskey and rating them from 1-5 with 5 being the best:7:54 Penelope Valencia Straight Bourbon Whiskey Finished in Vino De Naranja Casks   3 SIPS12:10 Bardstown Bourbon Co. Kentucky Straight High Wheat Bourbon                             4 SIPS21:18 Lux Row Kentucky Straight Bourbon Whiskey Finished in PX Sherry Casks               4 SIPS23:07 Bernheim Original Barrel Proof Kentucky Straight Wheat Whiskey B924                           4 SIPS29:11 Jack Daniels Tennessee Straight Rye Whiskey Finished in High Toast Maple Barrels              4 SIPS33:49 Elijah Craig Barrel Proof A125                                                                                                  4 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Threads/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeWhiskey, Bourbon, Rye Whiskey, Penelope Valencia, Bardstown Bourbon Company, Lux Row, Bernheim Original, Jack Daniels, Elijah Craig, Tasting Notes, Distilled Spirits, Wine, Coffee, Tea, Spirits Review, Whiskey Tasting, Flavor Profiles, Whiskey Enthusiasts, Alcohol By Volume, Cask Finishinghttps://penelopebourbon.com/https://www.bardstownbourbon.com/https://luxrowdistillers.com/https://www.heavenhilldistillery.com/bernheim/https://www.jackdaniels.com/https://www.elijahcraig.com/

Who's driving this sunken vessel@compassboxwhiskyco @daftmilldistillery @hotalingandco #whisky #scotch #podcast #radioshow #host Co hosts : Good ol Boy Harmeet, Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man BobSIPS – Get ready to immerse yourself in the rich and complex world of Scotch whisky in this latest episode of Sips, Suds, & Smokes! Our hosts dive deep into an impressive lineup featuring The Daftmill 2010 Cask Strength and a variety of innovative blends from Compass Box, including Metropolis, Art & Decadence, Delos, Celestial, and Ultramarine. Join Good Ol' Boy Harmeet, Good Ol' Boy Justin, Made Man Maury, Made Man Bob, and the rest of the crew as they share their tasting notes, spirited banter, and a few laughs along the way. Whether you're a seasoned Scotch aficionado or just starting your journey, there's something here for everyone. Tune in to find out which whiskies earned the coveted SIPS ratings and discover the perfect pour for your next gathering! We will be discussing these whiskies and rating them from 1-5 with 5 being the best:Daftmill 2010 Cask Strength SIPS – 3Compass Box Metropolis SIPS – 3Compass Box Art & Decadence SIPS -4Compass Box Delos SIPS – 4Compass Box Celestial SIPS - 3Compass Box Ultramarine SIPS - 4info@sipssudsandsmokes.com X- @sipssudssmokes IG/Threads/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Talk Media Network, PRX, Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobExecutive Producer: Good ol Boy MikeScotch, Whisky, Compass Box, DaftMill, Tasting Notes, Whisky Reviews, Distilled Spirits, Whiskey Blending, Innovative Distilling, High Proof Whiskey, Cask Strength, Single Malt, Blended Whisky, Whiskey Tasting, Spirits Podcast, Whisky Enthusiasts, Craft Distilling, Flavor Profiles, Whiskey Ratings, Alcohol Tastinghttps://www.compassboxwhisky.com/https://www.daftmill.com/https://www.whiskyadvocate.com/john-glaser-compass-box-whisky/

The Episode Where Good ol' Boy Mike Actually Likes A Beer@MoreBrewing #craftbeer #beer #welshvideography #podcast #radioshow Co hosts : Good ol Boy Dave, Good ol Boy Sparky, Good ol Boy Mike, Good ol Boy Kendall, and Good ol Gal Julieanna SUDS  Episode – It's a takeover episode with More Brewing Company in Huntley, IL. We're diving into the intriguing world of milkshake beers and tasting some surprising brews that will leave you speechless. Our hosts share their shock and delight as they discuss the craftsmanship behind these unique creations. Somehow all of this sugar blended well with a story of a Welsh woman that created fart videos. Whether you're a beer enthusiast or just looking for a good laugh, this episode has something for everyone. We taste and rate the following beer from 1-5: All beer in this episode from More Brewing Company, Huntley, IL 10:47    Kölsch – brewed with 2 varieties of German Pilsner malt and Cryo-Saaz hops.  4.9% ABV  SUDS-4 14:32    Moreover – Double Dry-Hopped IPA brewed with Citra, Moteuka, and Simcoe hops.  6.5% ABV SUDS-4 24:40    Villa Pils- German style Pilsner brewed with German bred malts and Hallertau and Saaz hops 4.8% ABV SUDS-4 28:13    Henna: Chocolate Covered Marshmallow- Imperial Stout with Marshmallow and Cocoa Nibs.  14% ABV.  SUDS-3 34:58    Orange Cream Marbles – Orange creamsicle-inspired milkshake IPA with Amarillo and Citra hops, milk sugar, fresh sweet oranges and vanilla.  6.7% ABV SUDS-4 39:15    Peach Cobbler – fruited sour ale with peaches, vanilla, granola, and milk sugar.  7.2% ABV SUDS-4 43:37    Tamas – Black IPA with Cascade, CTZ and Citra hops 7.2% ABV SUDS-5 47:41    Route 47- gluten free sour with Lemon, Lime, and Coconut. 5.7% ABV  brewed in collab with Atrium Brewing, Louisville, KY  SUDS-3 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)TITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services:  Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy DaveExecutive Producer: Good ol Boy MikeBeer, Milkshake, Sip Suds And Smokes, Super Bowl, Eagles, Craft Beer, Beverage Review, Beer Tasting, Unique Flavors, Beer Enthusiasts, Alcohol, Beer Culture, Podcast Episode, Drinking Experience, Food Pairing, Beer Lovers, Flavor Profiles, Seasonal Brews, Beverage Industry, Fun Conversations

It was not in my bag@Ajfcigars #radioshow #podcast #cigars101 #cigars Co hosts : Good ol Boy Rich, Good ol Boy Benjamin, Good ol Boy Barger, and Good ol Boy Mike SMOKES  Episode – The Good Old Boys dive into the world of A.J. Fernandez cigars. They explore a variety of selections, including the Brasilia Corona, Diaz de Gloria, and New World Cameroon, while providing insightful ratings and tasting notes. Join us for a fun-filled discussion about the nuances of these cigars and what makes A.J. Fernandez a standout in the industry! We smoke and rate the following cigars from 1-5: Cameroon Selection SMOKES – 5New World Corona Dorado SMOKES – 4Bellas Artes Box Pressed toro Habano SMOKES - 4Dias De Gloria Brazil SMOKES – 5Enclave Broadleaf SMOKES – 4San Lotano Connecticut SMOKES - 2info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB/Bluesky - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing/ FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Good ol Boy BargerExecutive Producer: Good ol Boy MikeA.J. Fernandez, Cigars, Cigar Ratings, Brasilia Corona, Diaz De Gloria, New World Cameroon, Enclave Broadleaf, San Latano Connecticut, Cigar Reviews, Smoking Experience, Cigar Enthusiasts, Cigar Blends, Tobacco, Nicaraguan Cigars, Cigar Tasting, Smoking Tips, Cigar Lifestyle, Flavor Profiles, Premium Cigars, Cigar Culture

We wrap up our series on coffee flavor profiles by diving into varietals. There are many coffee varietals in the world with nearly all coffees being under two main categories: arabica coffee and robusta. Within arabica coffee, you find many different varietals and each have their unique characteristics. When combining varietals, processing, and origin, you start to build the bulk of what each single origin coffee's flavor profile is made up of.Pick up coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

Coffee processing plays a huge role in flavor. It's one of the biggest variables that impacts the end flavor profile. We have already covered the core three processing methods, washed, honey, and natural, however, in this episode we dive into a few of the experimental processing methods. We cover thermal shock, carbonic maceration, and mosto process in coffee.Pick up coffee here: https://mirrorcoffeeroasters.com/Find us on Instagram: https://www.instagram.com/mirrorcoffeeroasters/Mirror Coffee Roasters is a specialty coffee roaster located in Bellingham, WA

(00:00) Coffee Journey (11:37) Coffee Cultivation and Flavor Profiles (25:35) Coffee Tasting and Flavor Profiling (39:51) Advancements in Coffee Technology (51:13) Exploring New Frontiers of Coffee   For more, be sure to visit Yyzsportsmedia.com and follow @yyzsportsmedia

@Espinosacigars @padroncigars @illusionecigars #blindtasting #cigars101 #cigars  Co hosts : Good ol Boy Benjamin, Good ol Boy Barger,  Good ol Boy Justin, and Good ol Boy Mike SMOKES  Episode – Join the Good ol' Boys as they embark on an adventurous $15 blind tasting episode, where everything good in life is worth discussing. This time, the crew takes on the challenge of identifying cigars without any preconceived notions, stripping away the marketing fluff and focusing purely on the experience. Will they be able to guess the cigars correctly, or will they be fooled by their own biases? Listen in as they share their tasting notes, debate the merits of each cigar, and ultimately discover the joys and pitfalls of blind tasting. Whether you're a seasoned cigar aficionado or a curious newcomer, this episode offers a delightful mix of humor, camaraderie, and cigar insights. So grab your favorite smoke, sit back, and enjoy the ride as the good ol' boys take you on a flavorful journey through the world of cigars. We smoke and rate the following cigars from 1-5: Knuckle Sandwich Maduro Corona Gorda R- SMOKES- 5 Laranja Escuro – SMOKES-5 Padron 1926 Maduro – SMOKES – 4 Illusione LE Group of Five – SMOKES – 3 Cigars 101 - https://www.sipssudsandsmokes.com/e/smell-my-foot/ Some other blind tasting for cigars: $5 - https://www.sipssudsandsmokes.com/e/unable-to-follow-basic-instructions/ $10 - https://www.sipssudsandsmokes.com/e/it-s-almost-a-petite-lancero/ info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing / Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services: Audioport, Earshot, Radio4All, & PodBean Producer: Good ol Boy Barger Blind Tasting, Cigars, Espinosa, Knuckle Sandwich, Guy Fieri, Flavor Profiles, Ecuadorian Sumatra, Nicaraguan Filler, Maduro, La Ronja Reserva, Box Press, $15 Cigars, Cigar Ratings, Cigar 101, Celebrity Cigars, Padrone 1926, Illusione Cigars, Blindfold Challenge, Cigar Reviews, Smoking Experience https://www.espinosacigars.com/ https://www.espinosacigars.com/knuckle-sandwich https://padron.com/ https://www.illusionecigars.com/

@Espinosacigars @padroncigars @illusionecigars #blindtasting #cigars101 #cigars Co hosts : Good ol Boy Benjamin, Good ol Boy Barger,  Good ol Boy Justin, and Good ol Boy Mike SMOKES  Episode – Join the Good ol' Boys as they embark on an adventurous $15 blind tasting episode, where everything good in life is worth discussing. This time, the crew takes on the challenge of identifying cigars without any preconceived notions, stripping away the marketing fluff and focusing purely on the experience. Will they be able to guess the cigars correctly, or will they be fooled by their own biases? Listen in as they share their tasting notes, debate the merits of each cigar, and ultimately discover the joys and pitfalls of blind tasting.Whether you're a seasoned cigar aficionado or a curious newcomer, this episode offers a delightful mix of humor, camaraderie, and cigar insights. So grab your favorite smoke, sit back, and enjoy the ride as the good ol' boys take you on a flavorful journey through the world of cigars. We smoke and rate the following cigars from 1-5: Knuckle Sandwich Maduro Corona Gorda R- SMOKES- 5Laranja Escuro – SMOKES-5Padron 1926 Maduro – SMOKES – 4Illusione LE Group of Five – SMOKES – 3Cigars 101 - https://www.sipssudsandsmokes.com/e/smell-my-foot/Some other blind tasting for cigars:$5 - https://www.sipssudsandsmokes.com/e/unable-to-follow-basic-instructions/$10 - https://www.sipssudsandsmokes.com/e/it-s-almost-a-petite-lancero/info@sipssudsandsmokes.com @sipssudssmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell Swing / FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Good ol Boy BargerBlind Tasting, Cigars, Espinosa, Knuckle Sandwich, Guy Fieri, Flavor Profiles, Ecuadorian Sumatra, Nicaraguan Filler, Maduro, La Ronja Reserva, Box Press, $15 Cigars, Cigar Ratings, Cigar 101, Celebrity Cigars, Padrone 1926, Illusione Cigars, Blindfold Challenge, Cigar Reviews, Smoking Experiencehttps://www.espinosacigars.com/https://www.espinosacigars.com/knuckle-sandwichhttps://padron.com/https://www.illusionecigars.com/

Sometimes things don't go as planned.In this episode of Deep Dive Wine Acoustics, hosts Andy Tarnoff and the Dandy Warhols' Courtney Taylor-Taylor explore the intricacies of Barolo, the king of Italian wines, and its Nebbiolo grape. They discuss the strict regulations governing Barolo production, share personal anecdotes from their experiences in the Barolo region, and delve into the tasting process, including the use of wine tools and the pairing of wine with cheese and salami. The conversation also covers expert opinions and ratings on Barolo, highlighting the wine's flavor profiles and characteristics. The discussion transitions into the relationship between music and wine, exploring how both art forms can evoke emotions and memories. The conversation delves into the intricacies of song structure, live performances, and the role of various instruments, including the hand-clap and the harmonica. But, it goes downhill when Andy realizes his black truffle oil salami ruined the taste of this Albe Barolo. Then Courtney's phone dies. And finally, Courtney informs Andy they weren't drinking the same vintage. Oops. Call this one a mulligan.Video version here: https://youtu.be/8SwApV-ZTlYJoin this channel to get access to perks: https://www.youtube.com/channel/UCUXIrQ2rO5B_z-AEpjmKaAw/join Chapters 00:00 Introduction to Barolo and Nebbiolo 02:57 Exploring Wine Tools and Techniques 05:47 Tasting Experience: Wine and Cheese Pairing 09:05 Flavor Profiles and Wine Characteristics 12:13 Expert Opinions on Barolo 15:03 Comparative Tasting and Ratings 25:50 Nostalgic Memories and Musical Imprints 31:52 The Intersection of Music and Wine 35:40 Exploring Song Structure and Live Performances 42:42 The Role of Instruments in Music 48:00 Wine Pairing Challenges and Experiences

When we move to a new country, the traditional dishes we bring along with us change over time, shaped by the realities of ingredients availability, the need to adapt the meal to our new friend's palate, and experimentation.If properly harnessed, these culinary transformations can serve as an entry point into understanding the people who cook the food. For Izunna Dike, it was no different. The interesting thing was Izunna didn't always cook when he lived in Nigeria aside from random requests by his parents to knock together a meal for them. After moving to the UK as a teenager, and spending a year without eating Nigerian food due to his living circumstances, Izunna started to cook as a way to hold onto his heritage.And he's never looked back. Cooking become a way for him to write a love letter to home while experimenting with hybrid meals. Izunna joined me on The Newcomers Podcast to chat about the relationship between food and culture. We also explored:* How he replicates Nigerian flavors in Canada* The three Nigerian dishes he would make if he was asked to cook for a global audience* How he balances authenticity and adaptation when fusing Nigerian flavors with flavors from other cultures, and a lot more good stuff.P.S. Did you know that if you added Cameroonian pepper to your mashed potatoes it would taste much much better? Try it this holiday season and let me know.If you've gotten this far, you should probably subscribe. What say you? This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit thenewcomerspod.com

Summary In this episode of the Arc Junkies podcast, Jason interviews Whiskey Rob, the master distiller of Blackened Whiskey. They discuss Rob's journey from serving in the Army to becoming a master distiller, his experiences in the music industry, and the intricacies of whiskey production. Rob shares insights on the differences between whiskey and bourbon, the aging process, and the importance of water quality in distilling. He also talks about his collaboration with Metallica and the creative processes behind developing new whiskey blends and cigars. In this engaging conversation, Jason and Whiskey Rob delve into the fascinating world of whiskey production, exploring innovative techniques such as sonic enhancement and the art of pairing whiskey with cigars. They share personal anecdotes, discuss the science behind flavor profiles, and reflect on the evolution of whiskey-making methods. The dialogue highlights the importance of authenticity and creativity in crafting unique spirits, while also addressing skepticism surrounding new technologies in the industry. In this engaging conversation, Jason and Whiskey Rob explore the intersection of music, whiskey, and personal experiences. They share stories about road trips, Metallica concerts, and the unique connection between whiskey and the iconic band. The discussion delves into the impact of Metallica's philanthropy, innovative concert experiences, and the evolution of their music over the years. Rob shares his journey of creating a unique album experience with Metallica's music, highlighting the personal connections and memories tied to their songs. The conversation wraps up with reflections on favorite Metallica tracks and the lasting legacy of the band. Follow Rob on Instagram Here Check out Blackened American Whiskey Here Donate or Apply for Scholorships at the All Within My Hands Foundation Here Blackened Cigars Here Arc Junkies Podcast: Instagram: @Arcjunkiespodcast YouTube: https://www.youtube.com/@arcjunkiespodcast9253 Email: Show@arcjunkies.com LinkedIn: https://www.linkedin.com/in/jason-becker-45407b72?lipi=urn%3Ali%3Apage%3Ad_flagship3_profile_view_base_contact_details%3BKipEwR3uQXCmCjaEfNzo6w%3D%3D Arc Junkies Website: https://arcjunkies.com Arc junkies Merch: https://shop.threadmob.com/arcjunkie/shop/home Underground Metal Works: https://www.underground-metalworks.com/   Friends of the Show: Outlaw Leather LLC Outlawleather.com Instagram: @outlawleatherusa Use ARCJUNKIES for 15% off all in-stock leather goods SendCutSend Instagram: @SendCutSend Save 15% off Online: https://sendcutsend.com/arcjunkies/   Everlast Welders Instagram: @everlastwelders  YouTube: Everlast Welders         Online: https://bit.ly/37xJstI Use Codeword ARCJUNKIES at checkout to get upgraded to a free Nova Foot Pedal and TIG Torch with the purchase of any machine that comes with a stock foot pedal and TIG Torch. ISOTUNES: Instagram: @isotunesaudio Online: https://shop.isotunes.com/arcjunkies10.  Use ARCJUNKIES10 at checkout and save $10 on your purchase    

Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern's Driven by Food, MSNBC's What's Eating America, Magnolia Network's Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern's Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices

In today's episode, Jillian is coming at us solo and teaching us all about flavor profiles! Within this segment, we'll go over making foods stand out for being spicy, sweet, sour, salty, bitter, and umami and how you can make sure your foods are always vibrant and devious and never boring! 0:00 - intro 1:10 - Jillians vision for flavor 1:54 - spicy 2:25 - sweet 2:50 - sour 3:50 - umami 4:30 - bitter 5:05 - temperature and texture 5:45 - salty 9:10 - barbocoa bowl example + aromatics  13:00 - creating flavor profiles at home CLAIM A FREE MEAL!: https://fit-flavors.com/pages/lucky-you

Did you know that Port can legally only come from Portugal? Buckle up for a spirited ride as we toast to the complexities and sweetness of Angel's Envy Portwood Finish. Join your hosts, Josh Saffron and Matt Marrs, along with our bourbon expert, Russ, and our ever-entertaining permanent guest, Rob Nelson, for an episode brimming with bourbon wisdom and unexpected laughter. We'll explore the fascinating journey of Angel's Envy bourbon as it matures in ex-Portwood barrels, unearthing layers of flavor that will make your taste buds dance.As we savor the 110 proof delight, we'll share the perfect food pairings—think blue cheese—and celebrate the 40th anniversary of the single barrel category, a true milestone in the beverage world. Our discussions are spiced with anecdotes and humor, ensuring you're as entertained as you are informed. Whether you're a bourbon aficionado or a curious newcomer, this episode promises a fun and flavorful exploration that will leave you both enlightened and eager for your next pour. Cheers!

In this episode of the Fussy Cutters Club podcast, Ange (GnomeAngel), Sam (Hunter's Design Studio) and Cath (Wombat Quilts) discuss their baking experiences and share their favourite recipes. They talk about their baking hijinks, their love for different flavour profiles (Hello Vegemite!), and the challenges of baking with different dietary restrictions. The conversation also touches on topics like celebrity bakers, caramel-making tips, and unusual jello recipes. Overall, it's a fun and lighthearted discussion among friends.

Paul and Joe discuss various cigars and brands, including limited editions and discontinued releases. They reminisce about their favorite cigars and share their thoughts on aging cigars. They also touch on the business side of the industry and the challenges faced by retailers. The conversation covers brands such as Arturo Fuente, Padrón, AVO, and more. In this conversation, Paul and Joe review a variety of cigars that they have rated highly in the past. They discuss cigars from brands like Quesada, AVO, Tatuaje, Davidoff, Don Carlos, Opus X, Paul Gamarian, EP Carrillo, and more. They reminisce about the flavors and experiences of smoking these cigars and express their desire to find similar cigars to enjoy in the future. Keywordscigars, brands, limited editions, discontinued releases, aging cigars, business, retailers, cigars, cigar brands, cigar ratings, reminiscing, flavor profiles   Takeaways Cigar brands often release limited editions and discontinued releases, which can become highly sought after by enthusiasts. Aging cigars can enhance their flavors, but it's important to find the right balance and not wait too long, as some cigars can age out. The business side of the cigar industry can be complex, with tiered levels and requirements for retailers to carry certain brands. Certain brands, such as Padrón and AVO, have become category kings and are highly regarded by cigar enthusiasts. The availability of certain cigars can vary by region and retailer, making it important to explore different shops to find specific brands and releases. Many of the highly rated cigars discussed in this conversation are no longer available or difficult to find. The La Aurora Puro Vintage 2003 and the La Aurora Preferido Cameroon were particularly memorable cigars. The Opus X Angel Share Reboosto and the Byron Siglo 21st Distinguido were also highly regarded. The hosts express their desire to find similar cigars to the ones they have rated highly in the past.

Old Pulteney, sounds like a bad British food choice #whisky #scotch #whiskey #peaty #podcast #radioshow #host Co hosts : Good ol Boy Justin, Made Man Brent, Made Man Maury, Made Man BobSIPS – On this episode we discuss Balvenie, Glendronach, Old Pulteney & Ardbeg. Imagine savoring the Balvenie French Oak 16, a single malt that dances on the palate with floral notes and hints of apple skin. Or the Glendronach Batch 12, with its marriage of Pedro Ximénez and Oloroso sherry casks that Rachel Barrie, a master blender, has turned into a symphony of flavor. And then, there's the Old Pulteney lineup—the 12, 15, 18, and 25-year-olds—each offering a different shade of the coastal distillery's signature maritime charm. We will be discussing this whiskey and rating them from 1-5 with 5 being the best:Balvenie French Oak 16 Year Old Single Malt Whisky 4 SIPSGlendronach Cask Strength Batch 12 Single Malt Whisky 4 SIPSOld Pulteney 12 Year Old Single Malt Whisky 3 SIPSOld Pulteney 15 Year Old Single Malt Whisky 5 SIPSOld Pulteney 18 Year Old Single Malt Whisky 4 SIPSOld Pulteney 25 Year Old Single Malt Whisky 5 SIPSOld Pulteney Huddart Single Malt Whisky 4 SIPSArdbeg Heavy Vapours 4 SIPSinfo@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf. Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Enjoying that cool Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: FlapperjackPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services: Audioport, Earshot, Radio4All, & PodBeanProducer: Made Man BobWhiskey Tasting Podcast, Balvenie French Oak 16, Glendronach Batch 12, Old Pulteney 12, Old Pulteney 15, Old Pulteney 18, Old Pulteney 25, Old Pulteney Huddart, Ardbeg Heavy Vapors, Single Malt Scotch, Whiskey Ratings, Sip Suds Smokes, Whiskey Enthusiasts, Distillery Insights, Flavor Profiles, Aroma Exploration, Peated Whiskey, Scotch Whiskey Reviews, Whiskey Education, Limited Release WhiskeyBalveniehttps://www.thebalvenie.com/Glendronachhttps://www.glendronachdistillery.com/Old Pulteneyhttps://www.oldpulteney.com/Ardbeghttps://www.ardbeg.com/Apple TVhttps://www.apple.com/apple-tv-plus/Slow Horseshttps://tv.apple.com/us/show/slow-horses/umc.cmc.3s4mgg2y7lj0t4c5x6o54e5m3YouTubehttps://www.youtube.com/Dr. Bill Lumsdenhttps://www.ardbeg.com/en-gb/our-whisky-committee/dr-bill-lumsdenRachel Barriehttps://www.brown-forman.com/team/rachel-barrie/David C. Stewart MBEhttps://www.maltwhiskytrail.com/mwt-members/david-c-stewart-balvenie/ Hosted on Acast. See acast.com/privacy for more information.

In this episode we discuss:History and Background of CarmenereOrigin and discovery of Carmenere grapeTransitioning the vineyards and where Carmenere grows in ChileSpecific viticulture of growing CarmenereFlavor profiles of the grape and nuances across regionsChileans producers of Carmenere at all price points What to eat, and pair with CarmenereResources:Instagram: @lccwe, @lizcaskey77For bespoke travel & small group trips to South America & Beyond: www.lizcaskey.comJoin our upcoming trip to Chile in October 2024, a wine masterclass!Our cookbook on South American cuisine! Perfect for pairing wines from the region. 

Ever wondered why do East Asian cuisine's lack of desserts. From the subtleties of taste to the deep-rooted philosophies, explore why sugar takes a backseat in Chinese culinary traditions. Discover how genetic predispositions, cultural norms, and historical contexts shape the palate of billions. Through insightful discussions and savory insights, we unravel the fascinating world where meals end without a sweet note. Tune in as we explore the rich tapestry of flavors and traditions that make East Asian cuisine truly unique. Till then Check out the other episodes, The strange Polish notion of Holocaust Envy - https://bit.ly/48zECZr The Oak Tree that chronicled Poland's Modern History - https://bit.ly/4b1PlO8 The suprising evolution of Polish food - https://bit.ly/48RUGWe The complicated legacy of Schindler's List - https://bit.ly/3vF9NEi The untold story of Holocaust heroism: 'Under the Eagle' Pharmacy - https://bit.ly/3vEtzzL Two Billion Euros and the Polish Temple of Memory - https://bit.ly/3HjkrmN You can check previous episodes of 'Podcasts from Nowhere' on https://bit.ly/4b3wOB8  You can reach out to our host Utsav on Instagram: @‌whywetravel42(https://www.instagram.com/whywetravel42  ) Do follow IVM Podcasts on social media. We are @IVMPodcasts on Facebook, Twitter, & Instagram.  Do share the word with your folks!    See omnystudio.com/listener for privacy information.

2-13-24 Tonight we're headed to Texas to talk with Traci Kuhfuss, home meadmaker and mead consultant. Traci Kuhfuss comes to us from Texas by way of Arizona. She ís been active as a homebrewer and mead maker for 20 years now, participating in brew clubs and competitions in all the places she has lived and traveled.. Traci is a professional graphic designer who loves making mead. Traci got into brewing once upon a time, she was newly divorced and her friends were all getting married and having kids. She was bored with sitting at home with nothing to do. Her friends got her a home brewing kit that year for Christmas. She made her first beer that New Years Eve. She eventually joined a homebrew club and was introduced to mead. She started making mead then and winning more medals with mead than beer. She has been consistently winning awards since 2005 to include many BOS wins such as Great Arizona Home Brew Competitions, Orpheus Cup, Queen of Beer, and Mead Stampede. After moving to Texas, she briefly dipped a toe in the commercial realm but went back to the homebrew scene. She has even helped with Texas Rivers Distilling in advising how to make good mead to make award winning Honey Creek Honey Spirits. Which took a silver medal in February 2023 at the San Francisco World Spirits Competition. She has been involved in many competitions including The Great Arizona Homebrew Competition and The Great Arizona Mead Competition when she lived in Phoenix, Arizona. Upon moving to Texas she became involved in the local Houston homebrew scene with her clubs the Cane Island Alers and Sugarland Imperialists, helping to grow the mead community & assisting in Operation Fermentation. Traci also ran the Texas Mead Cup from 2019 to 2023 and has new plans to grow the mead judging pool and assist other Texas clubs in growing mead entries in their competitions. Join us to talk mead with Traci, and explore making better mead. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] Sponsor: Honnibrook Craft Meadery. Rated the very best winery in Colorado! Visit our state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave. Mention the Got Mead Podcast this month for a free draft taster!  Google H-O-N-N-I Brook for hours and directions. They love visitors!  www.honnibrook.com If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @realGotMead and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Upcoming Shows Feb 27 - Bob Slanzi - Thinking Outside the Box March 12 - Laura Angotti - Historical Mead March 26 - Bray Denard - Mead Experimenting, One Month Mead Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Let There Be Session Meads by Rob Ratliff Monin liqeuer concentrates Upcoming Events https://emmconference.comThe European Mead Makers Conference is coming up, and registration is open until Feb 18. Feb 14 - Bee Well Mead and Cider, Bellaire, MI - Valentines Day Book Fair for Grown Ups Feb 14 - Odin's Alchemy Brewing, Olympia, WA - I'm the One You Mead - Valentines Day Celebration Feb 16 - Hickory Tree Farm Apiaries, Kent City, MI - Valentines Mead Make and Take Class Feb 17 - Harvest, Holland OH - Mead Day Celebration featuring meads from Schramm's, Four Fires and Meads of Midgard. Feb 17 - Perry Vine Mead and Cider, South Bend, IN - One Year Anniversary Celebration Feb 17 - Four Brothers Mead, Festus, MO - Oddsoul Duo Live Music Feb 18 - St. Ambrose Cellars, Beulah, MI - Love and Cheese: A Mead and Cheese Pairing Event with The Cheese Lady Feb 24 - Four Brothers Mead, Festus, MO - Casting Runes live music

If you're curious about Italian white wines, Wine Download offers a complete guide to the cultivation, history, and flavor profiles of this enduringly popular alcoholic drink. Visit https://winedownload.com/italian-white-wines-a-voyage-of-discovery for more details. Wine Download City: New York Address: 60 W 23rd St Website https://winedownload.com/ Phone +1 877 675 4340 Email scott.hall@betteronlineinfo.com

Frustrated by a lack of understanding of consumer taste preferences and a lack of data-driven decision-making about winemaking, Katerina Axelsson, CEO and Co-Founder of Tastry, built an AI and chemical analysis system to solve this. With custom-built algorithms that take chemical analysis and develop flavor profiles and a database of consumer taste preferences that map to the US's 248M adults, Tastry is paving a new, innovative way to use data to make and market wine.Detailed Show Notes: Tastry was founded around 6 years ago, but 1st 4 were more of an R&D project, officially launched Dec 2021The wine industry is trying to anticipate what consumers wantNew wines have an 85% failure rate in the 1st yearPeople describing flavors in wine doesn't correlate with if they like itTastry uses AI and Machine Learning with chemical analysis to break down a wine's flavor2 databases - wine's flavor profile and consumer taste preferences that are matched togetherWine databaseAnalyze 10,000's of wines/yearChemical analysis is done in-house on standardized equipment but with proprietary softwareThe Top 2,000 wines based on IRI annually are analyzed to build a baseline data set as wineries' samples are proprietaryConsumer taste databaseDid double-blind tasting panels, asking consumers if they both liked or did not like wines; the negative preference is important for the flavor profile buildingConsumers also asked analog questions that became the Recommended by Tastry quizUse algorithms to relate data and predict preferences for the rest of the population (248M taste profiles)Can now predict individual consumer taste profiles if they take the Tasty quiz with 93% accuracy in how they would rate the winePalates are very unique; the largest cohort is only 13 peopleDemographics don't show a lot of differences in taste preferencesCustomers - work with >100 wineries, 22 of 25 largest wineriesWinemaker use casesComputational Blending - uses simulation to match profiles from different blends and adjustments; winemakers set parameters on what they are trying to achieveWinery had to switch from barrels to adjustments to 5x production and used blending to get a similar profileNavigating smoke taint (3k tons, $10M worth of fruit) - came back with a recipe that solved the issueMaintaining year-over-year consistencyWinery marketing use casesRecommended by Tastry plug-in for wine clubsLook more at finished wines and at competitive sets and overlap of consumer preferencesRetailer use casesRecommender helps get more niche brands discoveredThere is more traction for e-retailers now; pilots with big box retailersDec 2023 - Tastrt will announce a scalable way to access a broad # of winesStrong ROI - 44-215x, benefits mainly cost savings, increased revenueBusiness model - Vertical SaaS with consumption-based modelSubscription to dashboardLab analysis of samples provides ~$3,000 worth of analysis for a $370 list priceCompublend - per simulation chargeAccess to competitive data sets from the Top 2,000 winesPricing is the same for winemakers, marketing, and retailersRaised ~$10M in funding from individuals, early stage VC's, and strategic investors (wine, AI, retail) Get access to library episodes Hosted on Acast. See acast.com/privacy for more information.

Welcome to The Anyas Podcast, where we venture into the remarkable story of female entrepreneur Julie B. Christensen. In this episode, we follow Julie as she shares her passion for food, wine, and travel, and how following her dream transformed her life, leading her from just snapping food pics as a hobby to building an online business in social media marketing and organizing group trips. Join us as we uncover Julie's recipe for success, her experiences with viral moments, and the crucial role of consistency and authenticity in shaping an online presence. Get set to be inspired and motivated to enhance your own personal entrepreneurial journey!Connect with Julie: Instagram: https://www.instagram.com/julie.b.christensen/Tiktok: https://www.tiktok.com/@julie.b.christensenLinkedIn: https://www.linkedin.com/in/julie-b-christensen-1bb12aaa/Follow The Anyas for more empowering content:Official Website: theanyas.ioTwitter: @TheAnyas_ioTikTok: @theanyas.ioInstagram: @theanyas.ioLinkedIn: The Anyas on LinkedInJoin us on these platforms for the latest updates, inspiration, and community engagement!

We are going to get into how to play around with your flavor profiles with Sterling Smith, 2022 World Barbecue Champion, US Navy Veteran, barbecue teacher, cookbook author, and owner/Pitmaster of Loot N' Booty BBQ. Smith has been competing on the professional barbeque circuit since 2009. In that time, Sterling and his family have traveled nationally and internationally to compete in major competitions including the Jack Daniel's World BBQ Invitational, where they won the title of World Pork Champion, the American Royal World Series of BBQ, where they won Reserve Grand Champion in 2014 and 2022 out of more than 500 professional BBQ teams, and won the title of Chicken World Champion and The Kingsford Australian World BBQ Invitational where they won the title of Brisket World Champion. Loot N' Booty BBQ is a 4-time Arizona BBQ Team of the Year and was featured on an episode of Destination America Channel's Smoked, where Sterling and his wife Molly won the title of “Smoked BBQ Boss.” Loot N' Booty BBQ Rubs and Sauces are sold nationally and internationally at hundreds of retailers world-wide, and Sterling teaches competition and backyard style BBQ classes at locations across the world. For more information visit: www.lootnbootybbq.comwww.bbqradionetwork.com www.holsteinmfg.com

Dr. Kate Howell, Associate Professor of Food Chemistry at the University of Melbourne, Australia discusses how microbes impact the flavor and aroma of food and beverages and shares how microbial interactions can be used to enhance nutritional properties of food and beverage sources. Let us know what you thought about this episode by tweeting at us @ASMicrobiology or leaving a comment on facebook.com/asmfan.

We hope you all have an amazing 4th of July! On this episode, Chris and Mathew talk about fun facts and also do a debrief on the episode that we had with Matt Doxey (episode 4). Learn all about flavor profiles with this guest! Go to https://betterhelp.com/ineededthat for 10% off your first month of therapy with BetterHelp and get matched with a therapist who will listen and help #sponsored Try Neurogum over at: https://tryneurogum.com/ineededthat #sponsored Check out Zents by Antara CBD products at: https://antaraorganics.com/discount/INEEDEDTHAT Thanks for checking out our podcast and please don't forget to follow along on Instagram at www.instagram.com/ineededthatpodcast Connect with Chris Powell, get links to his new app (coming soon) as well as products & speaking info at www.ChrisPowell.com Connect with Mathew Blades, and bring him into speak at www.learnfrompeoplewholivedit.com Bring movement to your company or school with Move 1 Million www.m1m.org

Don't get mired in the flavors you're tasting in a cigar—or not tasting, for that matter. Just smoke a cigar to enjoy it, said Dion Giolito, founder of Illusione Cigars. This from the guy with an exacting palate and a rep for creative tobacco blending in cigars like the Singularé, Fume d'Amour, Ultra and Garagiste. Before making cigars, Giolito launched Fumare, a Nevada smoke shop specializing in rare and hard to find cigars. He still owns it, so when in Reno, check out Fumare for souvenir cigars. Interview by Rob Gagner. What is Boveda? Cigar makers protect the flavor and character of their hand-rolled cigars with Boveda, that brown 2-way humidity pack that you find in a cigar box. At home, continue to use Boveda in your humidor to keep cigars well-humidified or they can be hard to light, burn to too fast or get moldy. With Boveda in your humidor, you'll enjoy full flavor from every cigar. Boveda has been keeping cigars tasting great for more than 25 years. Boveda Protects Your Premium Cigars. Guaranteed.Sign up for Boveda email updates: https://hubs.la/Q01BLsBF0Facebook: https://www.facebook.com/bovedausa/ Twitter: https://www.twitter.com/bovedainc Instagram: https://www.instagram.com/bovedainc/00:00 Cold open01:12 What's a cigar smoker's palate?04:54 What are Criollo cigars?06:37 How a cigar is like a PB&J sandwich08:06 Does the Cigar Aficionado Top 25 of the Year matter?13:30 From selling cigars in Reno to blending cigars14:06 Tobacco has a language and you have to listen to it16:26 How golf is good for your brain25:51 As a kid, your bike is your first taste of freedom28:58 Learned business and finance from his mom30:14 What cigar are Rob and Dion smoking? 36:45 What's the hardest part about blending a cigar?40:25 Cigar flavors mimic other flavors44:32 What cigar should you try next? Check out the Epernay Illusione cigar

Today, this is what's important: Music history, pro wrestling, Freddie Prinze Jr, Guy Fieri, flavor profiles, burgers, scary plane rides, celebrity sightings, and more. See omnystudio.com/listener for privacy information.

This week, Tony and Fingers reviewed the Cavalier BII Viso Jalapa Cigar and 2XO Kentucky Straight Bourbon Whiskey. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Bonus review! Kellogg's Little Debbie Nutty Buddy Cereal. Other topics this week include: Taylor Swift's cat is worth how much?!? A husband gave his wife a gym membership for Christmas. That ended well. Remove 10 toxic phrases from your vocabulary, say career experts. More on the Cavalier BII Viso Jalapa Toro Cigar: 6x54 Country of Origin: Honduras Wrapper: Nicaraguan Viso Jalapa Binder: Nicaraguan Habano Filler: Nicaraguan Habano All that and more on episode 219 of Eat Drink Smoke. Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

Bob makes soup. Nick disagrees with the idea of hot liquid. Photo by Foodie Factor.

(7 E16) Kate and Rick are breaking down the basic flavors, spices, aromatics, and seasonings that build some of your favorite cuisines. With few pantry items you can pivot toward Mexican, Indian, Italian, Thai, or Chinese flavors. When you are strapped for time, having these items in your pantry (and your brain) can spice up your meal prep. You may be surprised by the cross-over items from multiple cuisine that can lead to a sassy and streamlined pantry. Also, up for discussion is an Impossible meat baked ziti and a Mexican meatloaf. . . . . . . You Won't Believe What I Ate Last Night is the ongoing conversation by Kate DeVore and Rick Fiori about their endeavor to be and stay healthy in a really tasty world with kindness and compassion towards themselves and others. Perfect if you are interested in: food, eating, diet, weight loss, weight management, health, fitness, compassion, kindness, meditation, mindfulness, humor, comedy, friendship, weight gain, foodie, podcasts, healthy eating.

Welcome back to Master Your Ash, I'm pairing the Meat Lovers 2021 by Steve Saka & Redbreast Lustau Irish Whiskey. Please like and subscribe and comment below so we can feature more commodities of civilization and pair your passion! *********************************** @00:00 Into: Red Meat Lovers & Lustau Sherry Cask Redbreast @01:05 Blend Info & Description @02:00 Redbreast Lustau Cask Irish Whiskey @03:00 Pot vs Continuous Distillation @04:35 Initial Tasting Notes @05:15 Lighting & Flavor Profiles @06:30 Pairings Notes Overall @07:35 Final Impressions @08:35 Outro/Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future content and support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash INSTAGRAM: https://instagram.com/masteryourash WEBSITE: https://www.masteryourash.com #RedMeatLoversCigar #RedbreastIrishWhiskey #SteveSaka --- Support this podcast: https://anchor.fm/masteryourash/support

Welcome back to Master Your Ash, I've got another great pairing with the Oliva Serie V Melanio Diadema Cigar & my person Eggnog with Hennessy VSOP Cognac. Please like and subscribe and comment below so we can feature more commodities of civilization! *********************************** @00:00 Into: Oliva Serie V Melanio Diadema @00:17 **O-LI-VA @01:30 Blend Info & Impressions @03:45 Eggnog Time! @06:45 Cutting & Lighting @08:15 Pairing Notes & Flavor Profiles @10:00 Outro/Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future recipes and Support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ INSTAGRAM: https://instagram.com/masteryourash WEBSITE: https://www.masteryourash.com #OlivaCigars #OlivaSerieVMelanio #Hennessy --- Support this podcast: https://anchor.fm/masteryourash/support

Welcome back to Master Your Ash, we're in my backyard for the first of many cigar reviews. I will be reviewing the Oliva Serie V Lancero Cigar. Please like and subscribe and comment below so we can feature more commodities of civilization! *********************************** @00:00 Into: MYA Backyard & Oliva Serie V Lancero @00:37 Auto Focus Issues *Sorry @01:06 Lighting @02:00 Blend Info & Impressions @03:15 V or V Melanio @04:10 Pairing Notes & Flavor Profiles @05:30 The Final Third @06:40 Outro/Thank You For Watching *********************************** Products I Use Camera https://amzn.to/3srjN0a Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Turtle Ashtray https://amzn.to/3pjhtGM Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future recipes and Support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ INSTAGRAM: https://instagram.com/masteryourash WEBSITE: https://www.masteryourash.com #OlivaCigars #OlivaSerieV #Lancero --- Support this podcast: https://anchor.fm/masteryourash/support

Welcome back to Master Your Ash, I've got another great pairing with the Plasencia Alma Fuerte Sixto & Grand Marnier Cuvee Louis Alexandre. Please like and subscribe and comment below so we can feature more commodities of civilization! *********************************** @00:00 Into: The Plasencia Alma Fuerte @01:25 Grand Marnier Cuvee Louis Alexandre @02:00 Tasting Notes on Grand Marnier @03:30 The "Gordo" Above Them All @04:00 Short History On Plasencia @05:20 Pairing Notes & Flavor Profiles @06:40 Outro/Thank You For Watching *********************************** Products I Use Xikar VX2 V-Cut https://amzn.to/3swK5Lf Xikar XK1 Single Torch Lighter https://amzn.to/3qYRdmi Xikar Soft Flame https://amzn.to/32gL36t Soft Flame/Torch Dual Lighter https://amzn.to/3iO8hq9 Antique Ashtray https://amzn.to/3hOUboT Toppin Air Purifier https://amzn.to/3u13QuC Modern Mixologist Tools www.masteryourglass.com/store/ Cigar Rights of America https://www.cigarrights.org/ *********************************** Like, Subscribe for future recipes and Support Master Your Ash: YOUTUBE: https://youtube.com/masteryourash INSTAGRAM: https://instagram.com/masteryourash RUMBLE: https://rumble.com/c/MasterYourAsh BITCHUTE: https://www.bitchute.com/channel/a06ws7N5WYga/ WEBSITE: https://www.masteryourash.com #PlasenciaCigars #GrandMarnier #Sixto --- Support this podcast: https://anchor.fm/masteryourash/support

Matt and Ken smoke Archetype Dreamstate Churchill, Sip Hatozaki Japanese Small Batch Whisky , and talk about flavor profiles of cigars and whiskey --- 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/thecigarsocial/message Support this podcast: https://anchor.fm/thecigarsocial/support

3-29-22 Tonight we're talking with Pierre Rodrigue, home meadmaker in Alberta, Canada. Pierre has been with us before, he's an  award winning meadmaker  who likes to work with juice, and like us, is a flavor maven. Pierre has been fermenting wine since 1985. Early batches consisted of kits, and fruits and berries. As there weren't a lot of publications then and zero internet, he learned a lot by trial and error. Pierre began mead making in the fall of 2016, and has won several medals and Best of Show at Canada's Mellarius Cup. His penchant for all juice meads is fairly well known on social media, where he moderates GotMead, Modern Mead Makers, Home Made Wine Making, and his own page, Mead and Wine Crafting. In his spare time you can find him drawing, baking, cooking, curing and smoking meats, or long distance target shooting. This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback.[break] [break]Click here to see a playable list of all our episodes! Sponsor: Honnibrook Craft Meadery. Rated the very best winery in Colorado! Visit our state-of-the-art meadery and tasting room south of downtown Castle Rock, Colorado, in a converted man cave. Mention the Got Mead Podcast this month for a free draft taster!  Google H-O-N-N-I Brook for hours and directions. They love visitors!  www.honnibrook.com If you want to ask your mead making questions, you can call us at 803-443-MEAD (6323) or send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Upcoming Shows April 12 - RJ Cassle - Bragging Rooster Meadery in Warrenton, NC April 26 - Rachel Lipman - Loew Vineyards Show links and notes Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Mar 31 - HoneyGirl Meadery, Durham, NC - Queen Bee Virtual Mead Tasting of 3 meads from HoneyGirl. Order your tasting kits to join in! April 1 - Holter Museum of Art, Helena, MT - Spring Mead and Read April 2 - Starrlight Meadery, Pittsboro, NC - Sip and Paint with Cateleya Jewelry Studio April 2-3 Mountain Run Winery, Culpeper, VA - Mead and Mayhem 2022 - 2 day full contact armored combat fighting event April 3 - Starrlight Meadery, Pittsboro, NC - Honey and Mead Tasting Class April 3 - Skål Beer Hall, Seattle, WA - Spring Mead Festival - seven local meaderies on hand to pour: Æsir Meadery - Everett, WA Artivem Mead - Bellingham, WA Ethereal Mead - Battleground, WA Hierophant Mead - Freeland, WA Contrivance Mead - Tukwila, WA Oppegaard Meadery - Tukwila, WA Thunderland Mead - Duvall, WA April 3 - Meadiocrity Mead, San Marcos, CA - Sunday Sessions: Mead and Music April 6 - Starrlight Meadery, Pittsboro, NC - Mead and Chocolate Class April 9 - ARTifice Ales and Mead, Manheim, PA - 2022 Central PA Kiltcon! April 9 - Meadiocrity Mead, San Marcos, CA - Viking Raiding Party! Walk MS Fundraiser April 10 - Firefly Gathering, Barnardsville, NC - Magical Mead Making Class April 12 - Battle and Brew, Sandy Springs, GA - Mead and Minis - paint minis and drink Viking Alchemist mead April 23 - Potter Township VFD, Monaca, PA - Knights of the Round Table Mead Tasting Fundraiser April 23 - Northerns Beekeeping Association, Pretoria, South Africa - Mead Making and Bee Venom Therapy Training Day April 23 - Four Brothers Mead, Festus, MO - 2nd Annual Sigurblot - 40 vendors, live combat, blacksmithing, belly dancing, food trucks, live music April 24 - American Mead Makers Association - Mead Matters #8 - Making Mead with Kveik

Famed restauranteur and world renowned chef Wolfgang Puck, stops by the podcast to talk to Jalen about a new documentary about his life, immigrating to America and taste testing with Picasso. Plus, Jalen talks about the importance of building a legacy. See acast.com/privacy for privacy and opt-out information. Learn more about your ad choices. Visit megaphone.fm/adchoices

The boys kick off the show arguing about fast food Mexican restaurants. Drew is apparently on unemployment? Paul needs Drew's help with his pocket situation. Drew tries to back up his NAS, again. Recorded 07/01/2021 Show Links MKC Minimalist Key Holder Wallet with Pull Tab | All-In-One Leather Organizer for Keys, Cards, Cash (Vintage Brown) Aluminum Liquid Wallet Matte Black by Liquid Carry Armour Supply Co. Orange Aluminum Wallet RIDGE Bolt Action Pen

Innovation products are often a risky move for food & beverage brands. Even with substantial market testing and research, your core customers may still not be receptive to new flavor profiles. But what if you could use your most dedicated customers to help beta-test new products? This week on Beyond the Shelf, we spoke with the Founder & CEO of Oats Overnight, Brian Tate. Brian shared with us how Oats Overnight utilizes a subscription service to get feedback on new flavor profiles from their core customers. With over 20,000 people signed up for their monthly subscription service, and an internal collaborative work model, Oats Overnight is able to get direct feedback from those who love and support the brand. If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.comTo stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.What did you think about the episode?  Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn.

Max & Daisy talk about the cacao biomes and the juxtaposition of 3 profiles with the farms where the cacao comes from: Better Orange, West Indian and Añejo V.S.O.D. – Very Special Old Dark. Is there an impact on cacao flavor because of the fruits and trees that are also planted in these farms? Learn more about these ‘natural’ pairings, blessed by soil and the gift of knowledge.

We have the incredible Chef Francis Maling on this one. Francis is a chef and brand ambassador for a global food service conglomerate. He has a pop up kitchen called Bad for Business where he introduces Filipino hybrid food to the world. We are proud to say that Chef Francis is a very close friend of the podcast because he stays true to his roots and spreads awareness Don't forget to enjoy our tokenized or fetishized segment on this one: Francis brings up an interesting take on moving to Queens, NY. Also, we have a new segment on this one: Appreciation or Appropriation, where we discuss the top ramen chef in Japan. We covered a lot of topics in this one from: Chef Francis’ beginnings in Queens to how his Filipino identity influences his cooking. Also, this was a really fun episode that you can watch over and over. Please like and share this episode with all your family and friends. Let us know your thoughts on this conversation in the comments. We appreciate your support and look forward to your help in building this community. #returnthejewels

What happens when the best in the world can't tell if a wine comes from the Willamette Valley in Oregon or Burgundy, France? What happens when the experts can't tell if the bubbles are from Champagne or California.Does a place really have a taste? Can we find it in the glass?That is the premise of terroir, tasting the land, localizing the product. But often, when put "terroir" to the test it cannot be found. Today's episode starts with the story of the 1976 Judgement of Paris tasting, a famous part of wine history that pitted French terroir-driven wines against terroir-less California wines. The competition had a blind tasting for red wine and for white wines. The red wines were predominantly Cabernet Sauvignon and the white wines were the Chardonnay variety.We are also going to see what happens when Terroir is used as a basis for certifications. I'll share with you some of the limitations of the "geographic protectionism" and the Appellation d'Origine Contrôlée (AOC) system.Certifications are usually protective tools but sometimes they can work against the producers they are meant to protect.How can such a romantic and noble concept, tasting the land, respecting nature - work against producers?To pick future podcast topics, get access to the scientific papers, ask questions that I answer on the podcast, and help me continue making episodes: consider supporting the show by Joining Patreon HereMentioned on the podcast:The historical origins are from the book Terroir and Other Myths of Winegrowing by Mark A Matthews.Bottle Shock MovieA CougarRacist Champagne

For the full set of links from today’s episode, head to the show notes at www.cooksmarts.com/podcast/33   In today’s episode, I’m covering the five main flavor profiles: salty / umami, sweet, sour, bitter, and spice. Most of us are just following recipes when we’re in the kitchen but if you develop an understanding of flavor and how it’s created using a wide variety of ingredients, you’ll be free to go off-roading and become much more confident tinkering with recipes (or even creating your own!).    Here’s what we’ll cover: The concept of “The Flavor Star,” and how flavor profiles balance and enhance one another. The ingredients you can use to create each flavor profile. We’ll be going well beyond the basics of salt, sugar, lemon juice, and pepper. We’ll dissect a few recipes to understand how different ingredients contributed to its flavor profile.   Have a listen and become a flavor star! You’ll even get to hear me sing a few tunes in this one

The notes at the bottom of a coffee bag is your guide to finding the perfect tasting coffee. But those notes also can be elusive when you're actually drinking the coffee! So we decided to test the flavors of some of the top roasters' coffees by combining the notes into an edible concoction and then blind tasting them to see if they truly work together. Sounds "delicious" right? :)  Do the flavors taste as good (or bad) as they sound? Why would a coffee roaster choose to accentuate these flavors? And will this experiment poison us?! (Myles may have a thing or two to say about that!) Plus, we discuss Jason's difficult conversations with his boy and how they're even "better" while riding a bike. And Myles has a "like father, like son" food experience at a sushi dinner that doesn't have a happy ending! We're drinking (and eating) some great coffee. Join us for a cup and a spoon-full!COFFEE WE'RE DRINKING ON THIS SHOW: Anodyne Coffee RoastingColombia La PraderaSingle Origin - notes of blackberry, citrus and dark chocolate OUR THOUGHTS: Can't get enough of it. Perfect balance of flavors and super smooth. SO GOOD!! (and the notes taste pretty good too!) LINK: www.anodynecoffee.com       

KASH by Gost Disposable Vaporizer is an ultra low wattage pod system. It is a disposable nicotine salt vaporizer which lasts long becoz of it's big battery and more juice. Nic content is 5.9 percent - pretty high nicotine salt liquid here. With contrary to carrying around a more battery refillable system, this is actually a great portable device to have like a spare tried in case you run out of pod battery or if you run out of juice. There's two in a bag and comes in four flavors. Flavor Profiles: 1. Grape for fruit flavor lovers, really pungent in flavor 2. Menthol for all the mint lovers 3. Original classic tobacco 4. Fruit people you get the fruit if you ran out of pop or went under your battery for your pods or even juice – you can stop by your local smoking vape shop and get GHOST KASH Vaporizer. So, if you guys want to stay up to date with more vapes and smoke accessory products then subscribe to our channel Teagardins TV. If you found this podcast informative, share with your friend and family because if you have any questions for us, we have a free vape support line. Reach out to us at (855) 218-3740 Extn 2.

Our Guest Chance Riley, the co-founder of Zen Spice Traders, wants to share his love of pepper and spices with the world. With his family history in the spice business, Chance believes in the superior quality of Southeast Asian spices, specifically with peppercorns. His website details the different varieties of peppercorns, explaining how to properly taste and compare peppers to experience the depth of acidity, spice, and flavor profiles.  In this episode, Chance expresses his passion for quality pepper that will change your views on cooking and eating.   Chance’s Recommendation to Taste Test Pepper -Grind the Zen Spice Traders peppercorns -Separate the different ground peppers -Sprinkle on white bread or cooked white rice -Compare the acidity, spiciness, and flavor     Want a FREE SAMPLE of their delicious pepper? Go to their Instagram, directly message your address and mention the podcast. *While supplies last. If you want to learn more about Chance and quality peppercorn, visit: https://zenspicetraders.com/ Instagram: ZenSpiceTraders   Share your thoughts with us! We’d like to hear from you about places you might want to learn more about or even stories about your adventures. Message us through our website OurFoodAdventures.com. Share the show on your Facebook, Instagram or Twitter.   Let us know how much you liked the episode with a 5-star rating and what your favorite part was. Thanks for listening! -Chris and Tiarra    

11-20-18 We're continuing our exploration of mead recipes and flavor profiles this week. We asked in the GotMead Group on Facebook and on the Gotmead Page for some flavor profiles that people would like to try to create. We're going to spend tonight working on them, and seeing what we can come up with to help with creating recipes for those flavor profiles. Get your Flavor Bibles out, and join us on the live chat as we explore creating particular flavor profiles in mead. Some of the flavor concoctions that they have submitted are: Matt Mead - Faygo Rock and Rye and chocolate peppermint Jerry Hunziger - Pumpkin pie Joe Abruzzo - negroni and aperal spritz Roger Wanner - s'mores (without using the cookie and gluten free) Dana Fikes - Arnold Palmer John Smith - melomel, but bring in cocoa, nuts, toffee/caramel Peter Nilsson - mead with complex port/sherry like character Tony North - chocolate orange, jasmine tea, pecan pie, mango/chiles Ann Sosbe - honey pecan Theresa Cooley Meyer - Moscow Mule Andrea Starr - Atholl Brose Jason Finger - s'mores bochet, and curious about mahlab Pierre Rodrigue - rosemary/tangerine, how best to treat orange and herbs Stephen Rigsby - cherry cheesecake, key lime pie Alexander Eckert - imperial russian stout Susan VonderBecke - mexican chocolate (cocoa and ancho chile) Corey Robinson - mojito Joshua Willis - wanting to make a Mexico inspired mead Janet Wiedemann - lemon meringue Darryl Beck - campfire flapjacks - biscuit, smoked malt, maple butter Jeremy Goehring - Peanut butter cup Jeff Wanat - fruit punch Aaron Paxson - cream soda Kristeva Dowling - Cosmo mead Alexis Daigneault -  Honeysuckle, citrus, peppermint, apple, blood orange, lavender (as separate flavors) Scott Seitz - oatmeal raisin cookie Click the chat link below to join us live, and ask questions for Pete! This player will show the most recent show, and when we're live, will play the live feed. If you are calling in, please turn off the player sound, so we don't get feedback. Click here to see a playable list of all our episodes! If you want us to tackle your mead making questions, you can send us a question via email, or via Twitter @GotmeadNow and we'll tackle it online! 9PM EDT/6PM PDT Join us on live chat during the show Bring your questions and your mead, and let's talk mead! You can call us at 803-443-MEAD (6323), or Skype us at meadwench (please friend me first and say you're a listener, I get tons of Skype spam), or tweet to @gotmeadnow. Show links and notes Finding yeasts Crush2Cellar (thanks Carvin!) MoreWine Sur lie and bâtonnage - Ben Rotter Guide to SO2 Management - MoreWine Backsweetening and Stabilization Spreadsheet Oak Infusion Spirals BJCP The Flavor Bible Let There Be Melomels by Rob Ratliff The Big Book of Mead Recipes by Rob Ratliff Upcoming Events Nov 21 - 810 MeadWorks - Han Solo Season Release with DJ/JT Dec 1 - Schramm's Mead Holiday Gala Dec 1 - Honey Girl Meadery - Mead and Nut Butter pairings Dec 1 - Meridian Hive - Mead and cheese pairing Dec 8 - Starrlight Meadery - A Very Fairy Christmas Dec 8 - Threadbare Mead and Cider - Santa Visits the Meadery Dec 13 - The Colony Meadery - Mead and Cheese Pairing at Big Spoon Roasters Dec 14 - Brothers Drake Meadery - Zake Compston Big Band Dec 16 - SoLu Winery and Meadery - Kyle Feerick Trio Dec 15 - Blacksnake Meadery - Mead and Feed at Black Dog Salvage for Feeding America Southwest VA Dec 22 - Laughing Dragon Meadery - Yule Feast January 19 - Meadery Bus Tour in Royal Oak, MI Got an event you’d like us to mention on GotMead Live? Send us an email at gotmeadlive@gotmead.com and tell us about it!

Why do we like certain cuisines and don't like the others. Our brain and palate have been trained all of our lives to certain types of flavors.

On our next episode of Flavor Profiles….. We interview Michael Leelin, CFO and COO (child of owner) of Leelin Bakery. He recounts the history of Goldilocks, the original family business, and his hopes for the next generation of pandesal eaters. Stay tuned you won’t want to miss it. 

In this episode, Barb Batiste, owner of B Sweet Dessert Bar in Los Angeles has us all in our feelings. We chat about the key connections and  networking that brought her Filipino flavors to the people and her dad’s words of wisdom when it came to running the  business. Stay tuned because Flavor Profiles drops now!

I recently discovered how a Whiskey discovery app is making big waves in the Netherlands. WhiskySuggest.com has collected nearly 50.000 whiskey reviews and tasting notes from both online and offline publications, and in different languages from all over the world. The App also extracts all flavor related remarks from all of these tasting notes, combined them, and created Flavor Profiles. Basically, these profiles display what most people will taste in a whiskey. But there is much more to the app than that, and there is a great story behind it too. So if you like whiskey and would like to understand how technology can help you find a classy whiskey based on your tastes, you will love this episode. The most wish listed whiskeys of the moment are Highland Park Valkyrie, Ardbeg Kelpie and Glenmorangie Bacalta. All of these have been released during the past few weeks, which explains why they're trending. If you are unsure what of what to buy your Dad for Fathers day, maybe you should try scanning a bottle of his favorite drink and check out how technology can even now choose the perfect bottle of Whisky based on your own personal tastes and preferences.  

First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Chef Patrick Evans-Hylton is an award-winning food journalist and James Beard Award judge, who has covered local food and foodways through print, radio and television since 1995. He is the author of several books, including Dishing Up Virginia. He is the editor (expert) at About.com's Fish and Seafood Cooking site."Wining and dining" are more than just a fun rhyme. It's important to understand how to truly pair them to achieve the ultimate appreciation for the two. On today's HearSay Delcious Dish, we get schooled on wine and it's ways. Plus, we'll also talk about the rise in popularity of cider and its production in Virginia.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Cooking Classes for the Masses Getting a culinary degree is great, but what if you want to learn a few new tips and tricks in the kitchen? On today's HearSay we find out about some places that offer recreational cooking classes here in Hampton Roads.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton, and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Food History Everyone knows that our region is steeped in history, but you have no clue just how delicious some of that history is! Join us as Chef Patrick and guests take us on a tour of the Chesapeake Bay's rich culinary history as he shares a selection of the 20,000 culinary artifacts he's collected.

Segment A: Flavor Profiles First up in our monthly cooking program HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on new cookbooks, local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Bizarre Foods: A Matter of Taste What's the one food you never thought you would ever try? On this Halloween Eve, HearSay host Cathy Lewis asks the question and talks with one local chef who's been cooking up some bizarre dishes that in some parts of the world are commonplace on the dinner plate. From rattlesnake soup to fried scorpion, share your experiences and your surprises with us! Segment C: Kitchen Tricks for Halloween Treats While you might be a whiz in the kitchen for dinner other times of the year, are you frightened that you might foul-up the spooky spirit of cooking for that Halloween party? Fear no more! We'll talk with local chocolatiers and pastry chefs to find out some savory recipes for devilish desserts and other frightful foods for a ghoulishly good time at your next creepy cocktail party!

First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on new cookbooks, local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: The Facebook Cookbook The days of swapping recipes on notecards and inheriting family cookbooks have taken giant leaps into the online world. Beyond food blogging, we're now sharing recipes through social media posts and letting our friends into our kitchens, even revealing secrets to family dishes. On this edition of HearSay's Delicious Dish, we'll explore this new way of sharing the joys of food with one another. We'll also preview WHRO's new food blog, "Let's Eat!" Segment C: Fair Foods The Virginia State Fair is getting back to its roots - literally! The annual event is putting more of a focus on agriculture this year as it's in its new digs in Doswell, Virginia. We'll have a preview of what the 150-year-old fair will feature when it comes to farm fresh foods and more!

Segment A: Flavor ProfilesFirst up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment.Segment B: Hit The Road, SNACK!On this edition of HearSay's Delicious Dish, host Cathy Lewis hits the road for the best part of a road trip: the food! Some of our country's greatest culinary treasures are the local eateries that line the highways and backroads of America. We'll give you a road map to some of the best places to grab a bite when you hit the open road, no matter if you're driving cross country or just heading right around the corner!

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Also joining us, Kendra Bailey Morris, author of the new book "Southern Slow Cooker."/Segment B: The Canning Comeback Pickling and preserving food has long been a popular way to make a veggie harvest stretch beyond the summer season. The old-school kitchen ritual is fast-becoming a new trend in seasonal harvesting. We'll have some tips about how you can save that backyard vegetable garden and enjoy it through the year as Cathy is joined by a number of culinary guests to help you with your canning conundrums.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Also joining us, Suzanne Landry, fresh food chef, educator and author of the new book, "The Passionate Vegetable." Segment B: The Delicious Frozen Dish There's a reason for the saying "I scream, you scream, we all scream for ice cream!" But what makes this sweet treat of summer time (and arguably everyday) so popular? We'll talk with some local ice cream connoisseurs for some insight on this frozen favorite, including the family credited with inventing the ice cream cone! Plus, we'll see what "cool" alternatives are out there if ice cream is not on your menu.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Grillin' and Chillin' Next weekend is Memorial Day and with it comes the un-official start to the summer season! Few things scream "SUMMER!" like friends and family gathering around a fired-up grill while sipping on a few frosty cocktails. At a typical barbecue the carnivore is king, but today we're joined by a bevy of local chefs who will not only clue you in on tips for grilling a great steak but also provide some pointers on grilling seafood, fruits, vegetables and even home-made pizzas. And just so you don't leave thirsty, we'll also offer up some great summer cocktails sure to make you the toast of your Memorial Day cook-out!

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: The Drunken Botanist Last month, we spoke with Amy Stewart, author of the new book, "The Drunken Botanist." On this edition of HearSay, Amy will join us again to pick up where we left off and to offer you the opportunity to get a copy of the book with your support of WHRO during our Pledge Express radio drive. Segment C: The Delicious Sensible Seafood Dish If there's one dish that defines Hampton Roads, it's seafood. Our region's waterways offer up a wide variety of fish, crab, shellfish, and other edibles. Today, as we look towards a month that celebrates this industry, we're joined by some voices in the community that are looking at unique ways to keep the seafood industry thriving through restoration, sustainability, and environmental stewardship efforts.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: The Drunken Botanist The next time you're sipping on a glass of your favorite potent potable, consider the plants behind your beverage of choice. In her latest book, Amy Stewart unearths the botanical ingredients and joins us to share some of her findings with HearSay's host Cathy Lewis. Segment C: The Delicious Food Truck Phenomenon - LIVE! The food truck phenomenon has pulled up in Hampton Roads and today HearSay with Cathy Lewis takes you live outside the studio for our very own "food truck roundup." Stop by the station at noon on Wednesday for a bite to eat, learn what started this food truck trend and see how the region has embraced these on-the-move, delicious dives. We'll see you here!

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Delicious International Dish It's international cuisine, literally on an international scale! We'll talk with the author/editor of Saveur's new book, "The Way We Cook: Portraits of Home Cooks Around the World." This collection of lush culinary images conveys the inspiring ways that people feed themselves each day in countries all over the globe. From a chef doling out Charleston, South Carolina's finest fried pork chop to a family making fresh cheese in Zacatecas, Mexico and a mother and daughter preparing an elaborate meal in Riga, Latvia, these stories and visuals are a stunning look at cuisine on a global scale. You'll also find out how you can get a copy of this book as a gift with your support to WHRV-FM during our current fundraising campaign. Segment C: Delicious Dish Etiquette From taking your hat off at the table to tipping for great service, how's your dining etiquette? In any case, we'll take a look at why the point of etiquette rules is to make you feel comfortable, not uncomfortable. Our guests will help you discern the do's and don'ts when dining out or in or hosting a private dinner party. Elizabeth "Lizzie" Post, etiquette maven Emily Post's great-great-granddaughter, joins HearSay host Cathy Lewis along with two culinary experts to answer your questions live.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: The Delicious Downton Dish On "Downton Abbey" you've watched Mrs. Patmore whip up dishes in the kitchen, from an apple charlotte, jiggly strawberry jelly, asparagus salad with saffron vinaigrette and oysters a la russe! Now you can find these recipes and more about their history in a new book based on the "Downton" era. We'll talk with the author of this new cookbook that not only helps cooks bring a touch of English tradition to their own "Abbey," but also offers tips on hosting parties with a little more class and elegance. Segment C: Platinum Plates 2013 & Strolling Supper Party What makes a great restaurant, great? Patrick and Cathy invite you to call with your questions or comments as we get a preview of WHRO's 4th Annual Strolling Supper Party and hear from this year's big winners of Hampton Roads Magazine's Annual "Platinum Plate Awards." Some of the top culinary minds in the region will be joining us and you can, too! Call us with your questions or comments for this month's "Delicious Dish" on HearSay.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Holiday Traditions at the Table Feasting, family, and football -- tomorrow is Thanksgiving Day and better late than never for some last minute turkey tricks in the kitchen. Local chefs are here to share some secrets for avoiding turkey troubles. Plus we have some great vegan and vegetarian alternatives for you and your guests. What are your favorite Thanksgiving and holiday dishes? Could grandma's casseroles use a little help? Join us live on today's broadcast at 440-2665 or 1-800-940-2240 and share all of you holiday food traditions!

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Trick or Treat Sweets Today is Halloween, the day you have no excuse not to enjoy candy and sweets! On this edition of HearSay's Delicious Dish, host Cathy Lewis and foodie Patrick Evans-Hylton will take a look at Halloween candy traditions old and new, plus we'll talk with Jen King, co-author of "The Liddabit Sweets Candy Cookbook" to find out how you can make some sweet treats of your own for your little ghosts and ghouls!

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. We'll also talk with Nisa Burns, author of the new cookbook "Kitchenability 101: The College Student's Guide to Easy, Delicious and Healthy Food." It's aimed at showing college students how to make quick economical meals and snacks with limited equipment and no prior cooking skill. Segment B: A Toast to Local Wines & Brews October is Virginia Wine month, and on this edition of HearSay's Delicious Dish, host Cathy Lewis and foodie Patrick Evans-Hylton will examine the industrial side of the craft of making wines and beers here in the Commonwealth of Virginia and Hampton Roads. What is the "locapour movement" all about? We'll have guests from the vine to the wine on this program to learn how it's either corked or crafted here in our own backyard.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: The Taste of Virginia On this edition of HearSay's Delicious Dish, host Cathy Lewis examines specialty food creators across the Commonwealth of Virginia and highlights some of Hampton Roads' most delectable offerings. From chips to dips, tea cakes to wines, and everything in-between; Virginia has everything discerning gourmands crave. We'll also talk with the Commissioner of the Virginia Department of Agriculture and Consumer Services about programs in place to support food entrepreneurs and their craft.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Food Allergy and Food Intolerance With food allergies and intolerances on the rise and no clear answer about their causes, allergy sufferers anxiously await the development of effective treatments to prevent life-threatening reactions. We'll talk with an allergist about the latest research and findings, as well as learn about an organization aimed at educating and advocating for those who suffer from food allergies. We'll take your calls live at 757-440-2665 or 1-800-940-2240.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Commanding Your Culinary Craft Are you looking to sharpen up your culinary craft in the kitchen? Or are you considering a career in cooking? Today we bring all aspects of the kitchen into the radio studio to take your questions about learning your way around a butcher's block. From chefs to sommeliers, our panel can help. We'll also find out about where you can go in Hampton Roads to learn simple skills to the complex ones.

Segment A: Flavor Profiles First up in our monthly cooking program, HearSay host Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and gets the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. Segment B: Buy Fresh, Buy Local, Eat Local Along with the temperatures, farmer's market season is heating up in Hampton Roads. From the garden and the field to the kitchen and the table, what will you find in the markets right now? How are farmer's markets changing the way we eat? What do the terms CSA, organic, and sustainable mean? We'll explore the region's offerings from all aspects on buying fresh, buying local, and eating local on this half of today's program.

Segment A: Flavor Profiles/The Food List Challenge/"The Dead Celebrity Cookbook" In our first half of our monthly cooking program, Cathy Lewis talks with our favorite foodie, Patrick Evans-Hylton and the latest dish on local restaurants and eateries with our popular "Flavor Profiles" segment. We'll also talk about the "The Food List Challenge" that's making the rounds on Facebook, plus we'll have a lively chat with comedian Frank DeCaro, whose new cookbook is devoted to late Hollywood stars and the recipes they loved. Find out how you can get a copy of it! Tune in!Segment B: Sustainable Seafood 2012 In our second half of the program, Cathy also talks with Patrick about a food industry that defines Hampton Roads: seafood. We'll have an update on some of the ways our region is trying to sustain the seafood industry through its local restaurants and seafood providers.

From "greasy spoons" to "fine dining," we all have our own definition of what makes a great restaurant. What defines the perfect eatery to you? HearSay's resident foodie, Patrick Evans Hylton, joins Cathy in the studio to serve up that question. He also brings along the best (and not-so-best) news on the Hampton Roads food scene in our "Flavor Profiles" segment. We'll also get a preview of WHRO's annual Strolling Supper event and hear from this year's big winners of Hampton Roads Magazine's Annual "Platinum Plate Awards" and some of the top culinary minds in the region. Tune in!