Podcasts about iberico

In part 1 of my conversation with acclaimed bartender Charles Joly, some of the topics we discuss include: The two predominant “schools” of cocktail programs you might encounter in the early 2000s, and how Charles found his home and his voice in the seasonal and ingredient-focused program at a place called The Drawing Room. The conditions and events that led Charles to take on his break-out role on a national stage as the beverage director of the incredibly high-profile bar at The Aviary--a venue renowned for its avant-garde, highly technical molecular mixology drink preparations. How Charles handled the culture shock of transitioning into that role - the feeling of being parachute-dropped into a foreign land - and why a round of cheeky Tequila shots with guests helped to humanize the service style just a little. We also discuss what it means for a cocktail or ingredient to make “sense,” which involves using context cues and narrative structure to help communicate the “why” behind the “what” and “how” of a drink. Along the way, we explore the tattoos you'd see on Charles' arms if he were to prepare a drink in front of you, why every bartender should know somebody peddling rare tea and Iberico ham, the beauty of “vibe-based” bartender's choice cocktails, and much, much more.  

Kaum ein Produkt repräsentiert die spanische Küche so stark wie der Ibérico-Schinken. Für einen guten "Jamon Ibérico" geben Feinschmecker bereitwillig viel Geld aus. Denn sein Geschmack sucht in der Schinken-Welt seinesgleichen. Aus der Sierra de Huelva soll der beste stammen: einer Region dicht an der Grenze zu Portugal.

The Fire and Beer podcast, hosted by Marcel Gomez, returns after a long break with exciting news and new co-hosts, Dan Holway and Zach Ross from Marlowe Artisanal Ales. The episode takes place at Alternate Ending and features special guests Scott Novick and Danny McGill, discussing the unique concept behind Lita, a restaurant rooted in Iberian cuisine. The conversation highlights the inspiration behind Lita, particularly a research trip to Spain that influenced its dishes and service model. Lita's approach blends kitchen and front-of-house roles, fostering equity among staff while enhancing the dining experience. The discussion also covers La Otra, a cocktail bar attached to Lita, featuring imaginative drinks and a more casual yet equally intentional atmosphere. Guests rave about signature dishes like the Iberico pork and clam dish and the innovative cocktails at La Otra. The team shares insights into hospitality, teamwork, and their vision for creating a world-class dining destination in Aberdeen, New Jersey. They emphasize the importance of passion, collaboration, and surrounding themselves with the right people to bring their vision to life. The episode concludes with excitement about Lita's recent James Beard Award nomination and the team's unwavering focus on delivering a memorable dining experience.Support the show

Hosted by Linda Gassenheimer   A special show all about Iberico Ham, called "Olve Oil on Four Legs"! Helen Patrikis, of Cinco Jotas Iberico ham, answers "what is it?" Jacqueline Coleman, Wine Columnist for Biscayne Times, answers "what do we drink with it?"

Relato de cómo una especie a punto de extinguirse, se pudo recuperar. Es el caso del lince ibérico, que habita en España y Portugal.

Skuespiller Morten Hee Andersen fik sit gennembrud i DR-serien 'Herrens Veje'. Siden har karrieren budt på bærende roller i tv-serierne 'Sygeplejeskeskolen' og 'Carmen Curlers'. Han har medvirket i en række storfilm og været en fast del af ensemblet på Det Kongelige Teater. I 'Det sidste måltid' fortæller han at til trods for den flotte karrierer, har tvivlen altid været en følgesvend og at der med medvind også følger en nervøsitet over, om han kommer til at ødelægge det hele. Mens Morten Hee Andersen spiser sit sidste måltid, der består af melonsalat med Iberico skinke, pasta i et gigantisk ostehjul og gammeldags vaffelis, fortæller han om sit forhold til tro. Når han skal se tilbage på sit levede liv, vil han gerne se tilbage på de tidspunkter, hvor livet var magisk. Det var det blandt andet, da han stod på skateboard på parkeringspladsen ved Føtex i Nyborg, på en sommerdag på vej efter is med familien, og da hans spansklærer fra Nyborg Gymnasium tog ham med på skinkemuseet i Madrid. Nekrologen i programmet er skrevet på baggrund af artikler fra Skive Folkeblad, Elle, Avisen.dk, Soundvenue, Ugeavisen.dk, DR.DK, Politiken, Se & Hør, Kristeligt Dagblad og Berlingske. Vært: Lærke Kløvedal. Kok: Luna Hjerming. Klipper og producer: Asbjørn Kjærgaard Pedersen. Tilrettelægger: Anna-Paludan Müller. Redaktør: Michelle Mølgaard Andersen.See omnystudio.com/listener for privacy information.

The boss of Waitrose has told Farming Today that the value of food needs reappraising and that in some cases higher prices should be considered. It comes as the supermarket announces that from 2035, it's UK produced meat, milk, eggs and fruit and veg will come from farms that practice regenerative farming. There is no precise definition for regenerative agriculture, but it focuses on improving soil health by reducing or removing cultivation, growing cover crops to protect the soil and using fewer chemical inputs. It can also involve re-integrating livestock into an arable system. So what will it mean for the 2300 farmers who supply Waitrose?The Government needs to take “urgent action” to meet it's own targets for cleaning up our waterways…according to a new report from the Office for Environmental Protection. The Government has committed to bring 77% of England's surface water bodies, like rivers and lakes, to a good ecological condition by 2027…but the OEP says without a significant strengthening in the enforcement of environmental law, that figure will be more like 21%.More than 500 workers at a tractor factory in Basildon in Essex are to go on strike across the next three weeks over pay. The CNH factory produces New Holland tractors that are shipped all around the world.And our European road trip continues with a hunt for the farmer who produces the world's most expensive ham.Presented by Caz Graham Produced for BBC Audio in Bristol by Heather Simons

Toen Jonas en Jeroen voor het eerst spareribs aten stonden ze helemaal onderaan de ranglijsten. Je bestelde ze bij de 24H Spareribs Express of at ze onbeperkt met friet en veel saus voor fl 14,95. Groot was dan ook Jeroen's verbazing toen ze in de make-away-box van Restaurant Watergang zaten. Of vermomd als Iberico fingers in een high end grill menu. Tijd dus om de sparerib eens aan een nadere inspectie te onderwerpen. Baby back ribs, dikbevleesde ribben, krabbetjes is dat allemaal hetzelfde en zo nee, wat zijn de verschillen? Belangrijker natuurlijk is hoe je het lekkerste maakt. Nat of droog marineren, koken of roosteren, oven of BBQ.Het Wat Schaft De Podcast team kreeg versterking van Chef Kookboeken en Spareribskenner Katja Workel. Vol goede moed zijn alle recepten getest en - spoiler - we vonden een recept van een brigade lid eigenlijk het best. Alles dus wat je nodig hebt om zelf aan de slag te gaan met spareribs.Alle recepten en informatie van deze aflevering staan in de shownotes.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Programa numero 178 de Música y Palabras. Hoy el programa dedicado íntegramente al proyecto de Dj Floro, Javi Zarco y Sagrario Luna, en enero nos informaban que el viaje sonoro de la asociación AfrobeatProject llegaba a su meta. Esta es la segunda parte del programa donde terminamos de escuchar el volumen 6 de Afrobeat Iberico, ademas de sesiones de Oscar Martos, Dj Panko y Dj Floro, estos tres dj que han participado en las producciones, revisiones y remezclas de los temas de este volumen 6 de Afrobeat Iberico. Los sonidos que escuchamos son de Madrid, Barcelona y Portugal. Ellos son Afro Soul Toasting, Ogun Afrobeat, Juno & Darrel, Kumar Sublevao-Beat, Machete Horns, Alma Afrobeat Ensemble, Ray Lugo, Kwame Adzraku, Cacique'97, Carapaus Orkestra, Kumpania Algazarra, Ikonoklasta, Oscar Martos, Dj Panko y Dj Floro. Suscribete a nuestros episodios en ivoox y no te pierdas ninguno. Música y Palabras es un espacio musical que pretende difundir la música de diversos géneros. A Lucana Radio la radio que se lee se ve y se escucha www.alucanaradio.es Autor del programa: Francho Martinez

And we did... at the brand new Federal Chicken & Donuts, next to the food hall at Red Rock Resort. The Philadelphia-based chain is putting out four varieties of chicken sandwiches, chicken strips and more than a dozen kinds of fancy donuts. Also: Al gets schooled in all things Parma and Iberico at "Cure Camp," EAT's Natalie Young is not happy with downtown street work, and another effort to help those in the hospitality industry deal with stress and mental health. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Euro-Tripping Part II: Barcelona Here we are making our way down to Barcelona in Southeast Spain! Come along as Angelo and I review my time at Spannabis. We talk about the cannabis culture of Spain, opposite ends of the food spectrum between the Russian Salad (not my favorite) and the Iberico Ham (my absolute favorite).  And I go over my adventures around the surrounding community, L'Hospital. So light up some of your favorite cannabis, slice up some ham, and join us for A Slice of Cannabis! Find us on Instagram @asliceofcannabis @the_ruggedgent Doing the FREE stuff greatly helps us defeat the Algorithm! Please Like, Subscribe, tell your friends, leave a comment! Thank you

En España, un historiador fue contratado para crear juegos de mesa y de rol basados en elementos de la cultura del misterio Iberico. Hoy contamos con el creador e historiador Ricard Ibañez que nos cuenta como desarrollo los juegos AQUELARRE y PIEL DE TORO IAS DE CONTACTO: Radio: https://edenex.es/ RADIOCADENA SPAIN www.radiocadenaspain Un abrazo desde Argentina fmlarama.listen2myradio.com fmlarama.blogspot.com Fm 107.3 Mhz. Email: podclave45@gmail.com Web: clave45.wordpress.com Google+ : podclave45@gmail.com Twitter: @laclave45 @santiso6969 Facebook: https://facebook.com/clave45 YouTube.com iTunes.com Spotify.com Escucha La Clave Roja, por Pites de Grao https://www.youtube.com/@PitesDeGrao Y por Ivoox https://www.ivoox.com/podcast-clave-roja_sq_f11686536_1.html

Tornano i Carotaggi e torna la rubrica Erasmus sulle esperienze fugaci di italiani all'estero. Stavolta, per l'ultimo appuntamento del 2023, tocca a Francesco Tavano e ai suoi mesi in quel di Valencia tra prosciutto, Quique Sanchez Flores e ricordi di Empoli. Buon ascolto!

Cattel SpA, brand leader nella distribuzione di prodotti food e no-food nel canale horeca del Nordest d'Italia con un assortimento di oltre 8000 prodotti a catalogo, amplia costantemente la sua proposta con specialità di elevata qualità e sempre più ad alto contenuto di servizio. È ora la volta del segmento carne, che si arricchisce delle pregiate carni del suino iberico, capo allevato e trasformato da un noto stabilimento spagnolo che poi commercializza a marchio Los Linares.

Braucht etwas Zeit, lohnt sich aber: Der Schweinenacken sollte am besten über Nacht in den Kühlschrank und am nächsten Tag für zweieinhalb Stunden in den Backofen. Von Gerd Laß.

Lecker schmecker endlich mal über Geld sprechen ohne das im Hintergrund jemand schluchzt. Justus der Exilpariser ist nämlich Spanien und bräunt sich den Iberico also heute zu zweit. Ilkan wundert sich über Misshandel-Mich-Pauschalen und Nico weiß nicht mehr wie alt er ist und darf deswegen nicht mehr in sein Bank. Ob er das neue super spooky Nüro trotzdem bekommt dass er nicht will, hört selbst. --- Send in a voice message: https://podcasters.spotify.com/pod/show/daskekversteck/message

A special show all about Iberico Ham, "Olive Oil on Four Legs"! what is it?" Helen Patrikis, of Cinco Jotas Iberico ham has answers Jaqueline Coleman, Wine Columnist for Biscayne Times, answers "what do we drink with it?"

In this episode, Marji visits city-girl-turned-ranchher Krystina at Cook Pig Ranch, a pasture-based pig farm raising premium pork in southern California. The ranch is located in the Cleveland National Forest and designed after pig raising methods based in Iberico, Spain. This unique farm design allows the Cook family to raise a more flavorful pork product while raising their family on the farm.

In dieser Folge bin ich auf einen Kaffee mit Christoph Filip. Christoph hat gemeinsam mit seiner Frau das Iberico, ein spanisch-portugiesisches Lokal, in der Chiemseegasse in Salzburg eröffnet. Christoph erzählt mir seinen Werdegang vom angehenden Juristen zum Musiker und von seinem Schritt in die Gastronomie. Ausserdem erzählt er von seinen Reisen nach Portugal, von Tapas und Portwein und wie er seine Gäste kulinarisch verwöhnen will. Viel Spaß beim Hören!

This episode features exciting developments in the world of cultured pork loin. Nieves Martínez Marshall, Ph.D., co-founded Novel Farms in 2020 along with Michelle Lu. As the company's CEO, Nieves leads the early-stage food tech company dedicated to producing whole cuts of gourmet cell-based meat products using scalable and tunable scaffolds. They are the world's first company to recreate pork loin in the lab, and their flagship product is Iberian pork created by using a 'novel' (pun intended) tastebud-led process. Iberian, or 'Iberico,' pork is often described as the "Wagyu" of pork and comes from an extraordinary Black Iberian pig species native to Spain and Portugal. The resulting meat is oleic acid-rich and exceptionally marbled.Episode highlights include: The company came out of stealth mode in late 2022 to announce that it had developed the world's first cultivated marbled pork loinWhy the company aims to bring culinary delicacies into the future of food by crafting cultivated meats that will be hard to resist, such as Iberian pork, which is one of the most sought-after and exquisite meats in the worldHow the company has cracked the code to achieve similar marbling and texture as a cut of animal meat with its pork loinAlso discussed in this episode - FDA's approval of Upside Foods' proposal to make human food from cultured animal cells: https://www.fda.gov/food/cfsan-constituent-updates/fda-completes-first-pre-market-consultation-human-food-made-using-animal-cell-culture-technology Novel Farms' website: https://novelfarms.co/ Support the show

Roberto gives us the scoop on what the PGA Show was like this year. We discuss the biggest trends, novelties and intricacies of Golf's biggest trade show and the people that make it all happen, including some past Course Record Show guests. This episode is brought to you by Encina Farms. Encina Farms (encinafarms.com) specialized in Iberico, a special breed of pig from Spain. Encina's cuts of Iberico ship everywhere in US and you can get a taste of their delicious product with 15% off your purchase (of $100 or more) by using code CRS15 at checkout. Enjoy!

Dans ce 79ème épisode, Lou-Anne raconte son premier voyage en solitaire, en Espagne

 Paki & Chris invite the Owners of Artisanal Foods @artisanalfoods, Your Panadas Food Truck @yourpanadas and Ghost Unit Kitchen @ghostunitkitchen (Chef Jon @therealchefjon & Jinelle Batista @jinellebatista) to join the CIRCLE for Episode 95.

Originally from Spain, Alberto Solis developed his love for food and respect for high quality ingredients from his summers spent in Andalucia, a region known for Iberico. When Alberto came to the U.S., he followed his passion into the specialty food business, introducing many Spanish products, including olive oil, cheeses, vinegars, tuna, and of course, jamon Iberico to U.S. consumers. Over his 30-year career, Alberto became more interested in local foods, and co-founded the successful KitchenTown in Silicon Valley. His knowledge of Iberico, and passion for quality, have inspired him to farm the coveted Iberico pig in Sonoma County, California. Drink in this episode with Alberto Solis as part of the Healdsburg Wine and Food Experience.

Welcome to At the Bar podcast, powered by Hansen Reynolds, where we give you a look inside the minds of top trial lawyers and other high-performing professionals. During our conversations, our guests share eye-opening war stories and break down their best negotiation, persuasion, and communication tactics along the way.In this episode, we interview Ken Dortzbach, a lawyer-turned-author, aspiring filmmaker, and runner-with-bulls. Despite his mild-mannered persona, pedigreed education, and corporate law background, it's clear that Ken is actually a madman (in a good way). For this show, we recommend pairing it with dry Sherry and Iberico ham. Let's go!

When German Vollbracht and his friends founded premium online butcher shop Meat N' Bone in 2018, they could not have foreseen the vast changes that would take place in the restaurant and retail food industries two years later. Meat N' Bone features more than 300 premium-quality cuts of meat, poultry, and seafood. While the focus is on beef, offerings also include Iberico pork, chicken, lamb, sausage, game, salmon, tuna, and branzino plus a focused selection of beer, wine, sake, and alcohol-infused ice cream. All products are sourced from high quality programs across the United States and around the world. Customers across the US can order and receive their products in under 48 hours, and south Florida residents can have food to their door in just two hours. 

Rancher Paige Dowdy joins the editors to talk about Scissortail Steading in Morrison, which is one of the few places in the nation raising Iberico hogs, some of the most-prized livestock in Europe. Plus we find out which youthful fashion trends we regret and take a trip across the state with our Podvents. We hope you listen!

A visit to the Cambridge Cheese Company to find out about their new products, including, most unusually, fresh chocolate and an exceptional range of Iberico charcuterie from acorn-fed pigs. New food stalls on Cambridge Market. Shahida Rahman talks about the history of Indian Restaurants in Cambridge, and an evening with My Persian Kitchen at the Cambridge Cookery School. With Matt Bentman, Alan Alder and Dr Sue Bailey.

Listen in as farmer-chef-storytellers Amy Dawson and Mike Costello talk with host Lisa Munniksma about using food and farming to reverse the narratives we've all learned about stereotypes of Appalachia. Hear about Amy's realization that she should look at the ham her family kept in her childhood home (on top of their laundry dryer) with the same pride afforded to world-renowned Iberico hams hanging in homes, restaurants and storefronts across Spain. Amy and Mike talk about elevating Appalachian food traditions, which were born from a time of poverty and necessity, through the Farm & Forage Supper Club at their Lost Creek Farm and the traveling kitchen food and education events. You'll also learn the devastating story of how the salt trout tradition and culture disappeared in West Virginia. And if you don't know about salt-rising bread, listen to the end to hear Amy's own story of a delicious bread with a stinky distinction.   Links: Lost Creek Farm website Lost Creek Farm on Patreon Lost Creek Farm on Facebook Lost Creek Farm on Instagram The Pickle Shelf Radio Hour website

Notizie, approfondimenti, contributi sull'attualità politica e non solo. Parliamo dell'esito delle elezioni regionali nella Comunità autonoma di Madrid insieme alla corrispondente del Messaggero e collaboratrice di Domani, Elena Marisol Brandolini. Conduce Stefano Cagelli

Notizie, approfondimenti, contributi sull'attualità politica e non solo. Parliamo dell'esito delle elezioni regionali nella Comunità autonoma di Madrid insieme alla corrispondente del Messaggero e collaboratrice di Domani, Elena Marisol Brandolini. Conduce Stefano Cagelli

Nieves Martinez is the  CEO and Co-founder of Novel Farms. Prior to launching the company, she was a senior scientist at Wild Earth, which was founded by Ron Shigeta (who was a guest on this show) and Ryan Bethencourt. In this episode, we discuss how she and her co-founder Michelle Lu started with a unique approach to scaffolding that led them on their mission to develop whole cuts of Iberico ham - a premium Spanish meat. We also cover -Making the move from Wild Earth to starting Novel Farms Their experience with Big Idea VenturesPerspective on competing with plant-based protein companies Sandhya Shriam of Shiok Meats and her impact on Nieves as an advisor and fellow female founder of a cultivated meat company.

Chaissan and Michael fight over the last slice of Iberico ham and other Spanish delights.

Wherein Beth and Matt discuss Cotard, Capgrass, Iberico ham, the body transfer illusion, Sour Grapes, and the name Sutcliffe. Compelling links: Brain Games: The Marco Polo of neuroscience by John Colapinto Red Riding (film trilogy about Peter Sutcliffe, The Yorkshire Ripper) The Rubber Hand Illusion When the Air Hits Your Brain: Tales from Neurosurgery Sour Grapes (Wine forger documentary) Cotard: The “Walking Corpse Delusion” (BBC Radio interview)

In this episode we want to take you to the arid lands, in particular we will talk about some regenerative preservation practices carried out by our super cool guests in different parts of the world. From New Mexico to Egypt, from Australia to Colorado and Spain… We will find out a lot about soil and food preservation practices. Yes, we will talk about permaculture and… about fermentation! Bacteria in the soil and in food. Also this time we have a very special host who has carried out all the interviews and worked on the whole concept: I am talking about Sara El Sayed. Sara is a Ph.D. candidate in food system sustainability, focusing on regenerative food practices in arid regions, she is also a researcher in Biomimicry. She is co-founder of Nawaya and co-founder of Dayma. She is currently a board member for Slow Food Phoenix. Guests:- Roxanne Swentzl, a Pueblo woman from Santa Clara, New Mexico who co-founded the Flowering Tree Permaculture Institute;- Menar Meebed is a grandmother and owner of Minnies Dried Fruit and Vegetables, in Cairo, Egypt;- Salah Hammad, a permaculture consultant, and educator who lives in Sydney, Australia - originally from Jordan;- Mara King is a fermentation chef and one of the co-founders of Ozuke. Originally from Hong Kong, she currently works at Fresh Times Eatery in Boulder, Colorado;- Elena Escaño is a young agroecological pig farmer in Andalucia, Spain. At her family’s farm, Finca Montefrio, they breed the local pig race Iberico.Project manager & host: Valentina Gritti.Special host, first cutting & editing: Sara El Sayed.Supported by: Anna Elovitz, Jordan Sene, Katherine Blessington and Madison Harris.Composition, production & editing: Leonardo Prieto Dorantes.Musicians: Percussions: Philip Kukulies;Flamenco minor at Codarts; Makaam minor at Codarts; Ngoni: Agustín Fernandez.This episode is realized in the occasion of the Slow Food event Terra Madre 2020: find the whole program on www.terramadresalonedelgusto.com  Did you like this episode? Support our work and have access to extra material by becoming one of our patrons on http://patreon.com/join/slowfoodyouthnetwork/ Financed by the European Union.The contents of this podcast are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein.A project by the Slow Food Youth Network

Welcome to The Wild Card Podcast!  This is episode 168 of our attempt at this whole podcasting thing!! Today's episode features: Jared Eaton playing his favorite game (remember when Van Morrison wrote "Panama?"), Jeff Curtis praising the success of murderers, and Ron Blair still being unsure of pancakes! Throughout the episode, you'll hear the three of us discuss such varied topics as: the way this podcast is about saying what needs to be said, a Miraculously Christmas Commercial, a follow up on Ham Night, what The Wild Cards are up to for Christmas, the spirit of Arbogast coming back from nonexistence, cracker snobbery, the poop fetish clans of NYC, and occasionally we part from our tangents to learn about Vaccines!!! This week, Jared explains the origin of the smallpox vaccine, the creation of the polio vaccine, reminds us all of the year that was 2020, and so much more!  Thank you for joining us on this journey to wherever and we're sure that you'll never feel better than when you listen to our Podcast; we're not throwing away our...shot!Please like/subscribe and leave comments below! Let us know your thoughts on the history of vaccines, which 2020 events you had forgotten occurred, whether you are interested in trying Iberico ham, if you remember Roscoe J. Clemens, potential Wild Card topics for the future, if you'd be interested in Wild Card merchandise, positivity chains (encourage one another!), and if you are interested in being an official Deckhead!P.S.  Edward R. Murrow: "Who owns the patent on this vaccine?"Jonas Salk: "Well, the people, I would say. There is no patent. Could you patent the sun?"P.P.S. Stay Safe, Stay Wild, and Bite the Edge!

the second episode of our 2020 mini holiday series (the pandemic cheer) with your hosts Shannon Cochrane and Julian Higuerey Nunez

En este capítulo, entrevistamos s un guapísimo español que nos contará como estan las cosas en la madre patria.Ayy no hay cosas más sexy que ese acento español. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

It's just Derek and Charlie this week as we talk our horrendous wild cards, Tottenham being top of the table, Iberico ham, Tottenham being top of the table, a disappointing performance by Vardy and Leicester City and more. We even find time to mention that Tottenham find themselves in first place for more than a couple hours for the first time in the history of this podcast. Early week, so set those lineups!

In de podcast van dinsdag 24 november bespreken Neal en Bruce de komst van Steve McClaren naar Derby County, het Champions League-voetbal van vanavond en de telefoon en de ham van Jose Mourinho. Luisteren dus.

fisch oder fleisch

There once was a guy who managed a cabaret in Paris, who then got on a sailboat and went on to be an advisor to the government, communications director and ‘spin doctor’. I think he might be a spy (wink wink). His life reads like a Bond movie, right? Stuck shivering with malaria in a dispensary in Equatorial Guinea he realized he needed to change the trajectory of his life to come back ‘home’. In his 40s while in the Middle East, his mom passed away back home in France – and he couldn’t make it back in time. He realized then that he was definitely going to move back ‘home’ and maybe change things a little, including starting a family of his own. Living the life of international man of mystery wasn’t going to work out so well after a while. True to his word, Seb is back in Europe. He lives in Spain and is now full time stay-at -home dad to two little kids under the age of 7. Seb is a licensed Yacht Master and seaman and sails as much as he can - I truly wonder if when he says ‘home’ he’s even talking about land at all! He is a freelance writer for trade publications, NGOs, private companies and a freelance consultant in strategic intelligence, helping companies with investment in emerging and frontier markets. He’s also a small business owner for BnB’s and Iberico ham testing in Malaga.Join us in listening to Seb talk about the 40s and how it brings on a reckoning that causes you to find a way to create a home, to be peace with yourself, to take over as primary caregiver to two small children and the joy that brings. I love when he says that his new job is “Raising my kids and seeing them grow”. See Seb's book recommendations below.----- Please enjoy this podcast released every Thursday. And, if you like it, don't forget to subscribe (and rate it a glorious ***** ) wherever you listen to ‘casts ! Want to help shape what’s next? Submit a person for us to interview, a question or comment for future episodes at podcastthisis40@gmail.com Until next week, let us ask you: what is 40 to you?Facebook: https://www.facebook.com/thisis40podcast/Instagram: https://www.instagram.com/this_is_40_podcast/Website: https://www.thisis40podcast.com/------ Status anxiety from Alain de Botton, A fantastic essay from the creator of the School of Life which was a great help understanding why we are so stressed about the image we are projecting to others, and ultimately how to care less. La longue route – Bernard Moitessier The story of Bernard Moitessier who in 1968 does the Golden Globe Challenge inaugural race, solo, non-stop round the world. Not only is he nearly finished, but he is winning, with a comfortable lead. And then he decides to turn right and sails another time halfway around the world non stop, before anchoring in Tahiti. He gave up, fame, money, honor because “he was happy at sea and wanted to save his soul”.It resonates a lot with the daily rat race towards recognition, fame and money of most of us.

Join me as I chat to Matt Chatfield who raises amazing quality "Cull Yaw" and in partnership with Grazier and Master Butchers Phillip Warren delivers "The Iberico of Sheep's Meat" to top restaurants and the general public.  We talk regenerative v Low input agriculture, Silvopasture and the next exciting steps for The Cornwall Project.

En este podcast os hablo de mis últimas compras tecnológicas retro, agradecimientos a @tejedor1967 (Javier #elmancuentro,Wintablet.info), @_AndresRamos_,El Maestro Geek @jgurillo y a mi gran amigo y cocinero Pepe Villa Rodriguez que me ha mandado envasado al vació y fileteado un jamón Iberico producto nacional 100%, que quita las penas , atenúa las cicatrices y te alegra el alma, olé Pepe olé y olé ¡¡¡¡¡

En este podcast os hablo de mis últimas compras tecnológicas retro, agradecimientos a @tejedor1967 (Javier #elmancuentro,Wintablet.info), @_AndresRamos_,El Maestro Geek @jgurillo y a mi gran amigo y cocinero Pepe Villa Rodriguez que me ha mandado envasado al vació y fileteado un jamón Iberico producto nacional 100%, que quita las penas , atenúa las cicatrices y te alegra el alma, olé Pepe olé y olé ¡¡¡¡¡

Veckans gäst är den otroligt talangfulla Joakim Gissberg, som efter bara ett par minuter i studion kändes som vi känt since forever. Vi tuggade till sent på natten men som tur var stängde vi av mikrofonerna innan det blev alltför stökigt :) Innan dess bjöd Gissberg oss på 3st osläppta låtar med gästartister som bl.a. Champion Jr. (Johan från Movits) och Max Wassen. Vi rundade av podden med ett riktigt gött liveframträdande av den osläppta låten "Nomad" med Gissberg på gitarr och sång, ackompanjerad av Anthon på piano. Liveklippet har du i vanlig ordning på www.youtube.com/osläpptpodcast Osläppt låt 1: Glory Days feat. Champion J. (00:25:18)Osläppt låt 2: High Life feat. Max Wassen (00:43:30)Osläppt låt 3: Old funk feeling feat. Emil Öhlen, Iberico & Bobe (01:01:49)LIVE-framträdande med Osläppt låt 4: Nomad - Direktlänk: https://www.youtube.com/watch?v=bu0jvMoUI5oSpotify-playlist med låtar/artister som nämns i podden: https://open.spotify.com/playlist/09P9NrHILHGXBwJg3vSjWW?si=ztGZ6j2wRIiCbzKu8STMUQ See acast.com/privacy for privacy and opt-out information.

Detta avsnitt är sponsrat av ostimportören Engelmanns.Mats Ryd och Edward Blom lider med alla krögare, hotellidkare, kaféinnehavare och deras personalstyrkor, som drabbas så hårt av den pågående Coronakrisen, och funderar över hur restaurangbranschen kan stödjas för att överleva. Dessutom skänker Mats en tanke till byggnadsvårdsföretaget Gysinge i Gästrikland, som nyligen drabbades av en svår brand, och passar på att hylla känslan i att måla med linoljefärg varpå Edward berättar hur han lär upp sina barn i trädgårdsarbete.Sedan är det dags för en fortsättning på den förra episodens gemytliga ostprovning. Denna gång handlar det om att hitta ostar och de tillbehör som passar extra bra till (även om Edward muttrar om hur kex, marmelader och andra tillbehör riskerar att ta bort fokus från det bästa: osten). Vi får möta ytterligare fem smakrika ostar från Europas ostproducerande regioner. Edward slår även ett slag för döpta rätter, det vill säga han förklarar att kockar istället för att bara skriva ”kronärtskocka, citronmos, fläsk” på menyn borde hitta på regelrätta namn på rätterna för att gå till den kulinariska världshistorien.En norsk lyssnare som frågat om de båda gastronomernas erfarenhet av de nordiska ländernas matscener får ett utförligt svar. Det handlar om bland annat hästkorv, skrei, breiflabb (marulk), matjessill och valkött från Norge, smörrebröd från Danmark samt Vorschmack och memma från Finland och mycket annat — och även om ingen av dem ännu varit på Island kan Mats inte låta bli att berätta om sina erfarenheter av surhaj (och hur den får den mesta jästa surströmming att framstå som Dumlekolor).Detta är de ostar från Engelmanns som provades:1 Pastöriserad brie2 Appenzeller 3 Itche Bai får- och getost 4 Iberico pastöriserad ko- get- och fårost 5 Somerdale Farm champagnecheddar … och dessa tillbehör hade Mats Ryd parat ihop dem med: 1 Fikonmarmelad och fröknäcke2 Inlagda körsbärstomater 3 Tunt rågknäcke med sesamfrö svartvinbär med rom 4 Oliver5 Päron och vindruvor See acast.com/privacy for privacy and opt-out information.

Get to know the crown prince of cured meat.

MoorishVibrant Recipes from the MediterraneanBy Ben Tish Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Ben Tish: Hello, my name is Ben Tish. My latest book is Moorish, Vibrant Recipes from the Mediterranean.Suzy Chase: When doing my research about the Moors, I found so much confusing information. Even though they ruled Spain for 800 years, Wikipedia says the Moors are not a distinct or self-defined people. I understood the term more was used by Europeans to refer to anyone of Arabic descent. What does it mean to be a Moor?Ben Tish: The term Moor is a bit of, it is quite a gray area. I think it's right that there wasn't one distinct kind of nation or country where the Moors came from, but it was a mix. It was from all over North Africa. It was probably a collective word for that back in the day. But I think now, for me, this is my understanding of it, is that the influence, the Morrish, to put it, is to be a Moor, doesn't exist anymore. It's basically, it's the influence of a collection of people from all over North Africa that basically invaded and occupied either Spain Andalucia, but also Sicily, Portugal and a lot of the southern Mediterranean.Suzy Chase: You wrote about how they combined indigenous ingredients with their own imported techniques, flavorings, ingredients and spicing.Ben Tish: Yeah, exactly that. So yeah, it was how they adapted the recipes, their own recipes, the Arabic recipes and as you say, techniques, ingredients and then yeah, with a lot of the local techniques with a lot of the local indigenous products and produce and yeah. And then how that then kind of manifested itself over 800 years was very clear. It was a big push on the Arabic side of things. But then I think where it became more interesting was when the Moors left, okay? So when the Moors were kind of expelled, they left. And then how then the locals, the locals in Spain, the locals in Sicily then carried on using the techniques and then kind of morphed into this Moorish influence of food. That's, I think, where the most interesting part was, is when the Arabs had actually left.Suzy Chase: Yeah. So their influence on Spain exceeds the mere ingredients and cuts to the very core of some of the most-Ben Tish: Yes, yes.Suzy Chase: Important flavor building techniques.Ben Tish: Yeah, yeah.Suzy Chase: For example, they combined sweet with savory.Ben Tish: When the Moors invaded and when they occupied there, one of the key dishes that was developed there that was eaten widely was what's known as Pinchos Morunos, which is essentially a kebab. It doesn't get more kind of Arabic than the kebab. And they use any meat that they could get their hands on, usually lamb. And they introduced lamb into Andalucia, there and then marinated this meat with spices, smoked paprika, cumin, vinegar, lemon as a preservative, as well as a flavoring, because of, of course, the lack of, no refrigeration in those days. And then cooking over charcoal. Now this dish then has, when the Arabs were there, it was lamb, of course. Then soon as the Arabs left, this dish stayed. But the meat that it morphed into was Iberico pork.Ben Tish: This dish is still one of the most popular dishes in Andalucia, Pinchos Morunos. They still skewer it, they still cook it over over charcoal or an open fire, but he's with Iberico pork. But they still use those spices that the Arabs, and that for me typifies how the influence was stamped originally, and then it's kind of morphed into what the locals would like.Suzy Chase: And spices have become a passion of yours too. Right?Ben Tish: It's a passion in the sense that I love using spices. I have been just using them more and more at work now. But I've always thought that I'd never be an expert with spicing because it's not my natural classical training to abuse spices. I'm very much a kind of a European and classic trained chef. My wife is half Indian, so we cook a lot of Indian food at home. And so spices there, but I just recently opened a restaurant which focuses on Sicily and the Moorish influences on Sicily which is equally as important as Andalucia. And we are using a lot spicing in the cuisine, which is surprising for a lot of people, because people associate Italian, essentially southern Italian food with spicing. But in Sicily, it's prominent. So yeah, we're surprising people with that.Suzy Chase: And let us not forget the very influential spice of saffron. It's the quintessentially Moorish spice that's used so often in Spanish cooking.Ben Tish: It's very much so. And indeed in Sicilian cooking as well. I think it's very much so in Spain with the paellas and things like that. But also in Sicily, saffron is very, very popular. In fact, at the restaurant that we have an arancini rice, which is hugely popular.Suzy Chase: And cumin is the one spice that epitomizes the influence of Moorish cuisine. As home cooks, what interesting things should we be doing with cumin?Ben Tish: I mean, I suppose there's a few things really. I mean, I would always recommend with spicing [inaudible 00:05:34], even if you're doing grandish too, is if you can, is to buy the whole cumin seeds. Make sure your spices are as fresh as possible. And if you want ground cumin, then grind the spices yourself. If you've got the facilities and means to do that. It's just so much better. It's astonishing how different it is from the bags or jars of pre-ground spices you get. So that would be the first thing I would say.Ben Tish: I mean, other things I like to do are with marinades. If you're using cumin is to use ground and whole cumin seeds. And then when you grill something, it's got the whole cumin seeds on, they kind of crisp up if you like, and add a really beautiful flavor, but also really interesting texture. It's cumin. Whole cumin has a different effect to grand cumin. Ground cumin's much more intense, the flavor hit. But yeah, if you put cumin seeds in a slow cook dish, they just kind of really, it's got much kind of slower, more subtle flavor. There's two very different things there with ground cumin and a whole cumin seeds.Suzy Chase: So your love of food developed when you were a young boy growing up in a fishing village on the North sea. Tell us about that.Ben Tish: That does sound quite a romantic notion that it was a small village and fishing port. In fact, it's definitely by the sea, but it's kind of a seaside town. So how could I describe it? It's kind of a, it's a big tourist destination for amusement [crosstalk 00:07:03]Suzy Chase: It looked to me like Coney Island does here in New York City.Ben Tish: Yes. Exactly that. Coney Island, but much smaller and probably not as fun. I'm not really selling it, am I? No, it used to be quite a buzzy place, but it's not so much anymore. But yes, it was all kind of fish and chips. And to be honest, there wasn't really any fishing going on off the coast of there,it was a bit low rent Skegness But nonetheless, my parents had a business which was amusements, and also catering. And they had a big cafe that did fish and chips and all these kinds of British seaside food. So I did a bit of work there as a child, as a young boy helping out. And I suppose was the food we were cooking was not of the best, highest standard and quality. I mean, it probably did get me into cooking a little bit from an early age.Suzy Chase: The Moors introduced watermelon to Spain towards the end of the 10th century. That's funny because I never put any thought into where watermelon originated.Ben Tish: Originally, I think it was kind of like Tunisia. Tunisia is a big watermelon growing place. So I think that was probably brought over from there.Suzy Chase: One recipe in the cookbook that I wasn't familiar with is the Calabrian style sea bream. Can you describe this?Ben Tish: Yeah, yeah. That's actually one of my favorite dishes. So that is a bit of a spin really on kind of crudo. Essentially raw, very, very lightly cooked or cured fish dishes. So that dish was really a creation of mine. But yeah, raw, essentially raw sea bream very, very fresh. And then tossed with very spicy pate. Two things that are very specific to Calabria are bergamot and Nduja. Nduja was originated in Calabria, and bergamot are grown, there's a few, I'd say 90% of bergamot are grown in Calabria. There's a few grown around Southern Italy and elsewhere, but mainly there. And bergamot is a citrus that has most kind of wonderful, centered kind of exotic aroma and flavor.Ben Tish: It's not for everybody. I have to say. It's quite floral and if people are eating it or going to eat thinking it's going to taste like an orange, then they're going to be quite mistaken. It's very different, but it works brilliantly with the Nduja. And those two elements as well because they're sharp and fiery and kind of cure the fish. So essentially you can lightly cooking it with those ingredients added.Suzy Chase: What's the flavor profile of sea bream? I've never had it before.Ben Tish: Wild sea bream I would akin to wild sea bass.Suzy Chase: Okay.Ben Tish: Probably a bit earthier. That's my kind of go to fish, I always have that on my menus.Suzy Chase: So the Moors played a big part in the development of food throughout mainland Spain. The method of cooking in clay pots came from the Moor's, as did wood-burning ovens. The Moor's in North Africa introduced spicing and complexity into slow cooking, which was the precursor to the tajine. What is your favorite tajine dish?Ben Tish: It would have to be fairly traditional really, but I love lamb with a apricots and almonds. Very fresh almonds and a little cumin spicing. tajines are kind of traditionally dry, but I've had it where almond milk as well as almonds are added to the tajine. And to give it some moisture, something like lamb neck is great for tajine because you've got a nice fattiness to it. Yeah. Cumin and yeah, apricot's. Apricot's probably dried, the semi-dry Apricot's amazing tajine.Suzy Chase: So in the cookbook, there is a slow cooked squid recipe. I don't think-Ben Tish: Yes.Suzy Chase: I've ever seen a slow cooked squid recipe. I've always seen grilled or fried. Talk a little bit about this.Ben Tish: You can either cook squid very, very quickly or very slowly. And yeah, I just think it makes for the most meatiest, robust of kind of braises or [raggers 00:11:10] if you like. I think it's one of the best things to eat in in the winter. It's a fantastic thing to do.Suzy Chase: So in the same vein, talk a bit about the ceremonies celebrated in Granada, Spain called, I think it's called the Christians and the Moors.Ben Tish: Yeah, no, that's right. And well they've created this dish. There's kind of different versions of the dish around. And I don't know how politically correct the dish is, to be honest with you. But-Suzy Chase: Yeah, it's weird. In the cookbook it's octopus and smoked paprika with black beans and rice.Ben Tish: The octopus and smoked paprika is kind of my addition. Fundamentally, it's most basic form, it's black beans, which represent the Moors-Suzy Chase: That's what I thought.Ben Tish: And the rice represents the Christians.Suzy Chase: That's awful.Ben Tish: So yeah, I know. So, yeah, I mean, that's what it is. And its celebrated and they use a stock to, very basic level, they'll use a fish stock or an octopus stock. But I think I've tried to elevate it. So the octopus piece is probably a more luxurious version that you then you would find at these festivals and so on. You might get an optical stock, but the whole, that I slice pieces of octopus in it and lots of smoked paprika. I've tried to make it a bit more luxurious and exciting. But yeah, it's a very popular thing around this festival time, certainly. And yeah, they're still doing it yet, year after year.Suzy Chase: Wow.Ben Tish: Yeah. And I, yeah.Suzy Chase: So those Moors, they were really smart. Talk about their influence on infrastructure of the Iberian peninsula.Ben Tish: When they originally invaded, they built inroads into the land, which was kind of hugely undeveloped. As they were building the roads. They planted citrus trees all along the roads as they went for multiple reasons. One being that obviously they wanted the citrus. So all those citrus trees that you find in Seville now, they were originated by the Arabs. One, because they wanted the fruits to us in cooking and perfumes and so on and things like that. But also because of the smell. When they arrived, the smell was unpleasant. So they wanted to mask that smell. So hence created these pits where they planted all these citrus trees. So that was one thing that they did.Ben Tish: Or they distilled alcohol. That was another thing they did. And that wasn't to drink, obviously, because Arabs do not drink, but they created perfumes and really developed how we now experience perfumes and things. So that's one of the things they created there. The distillation of the alcohol then the locals took to, and started to kind of drink spirits. That's how that bit came about. But yeah, it was the Arabs, they actually created distillation of alcohol when they were there.Suzy Chase: Tell me about your restaurants, Norma and The Stafford.Ben Tish: Okay, so The Stafford is a hotel in St. James's, so both in London and then in St. James's. It's an old hotel, old five-star hotel, which has lots of history and royal connections and heritage and it's a beautiful place. It's got a huge wine cellar that runs the length and breadth of the hotel in the basement. And there, we have a restaurant in there called the Game Bird, which is kind of, I suppose a contemporary British restaurant, but we do a lot of British classics in there that have well. That elevated, so British classics such as fish and chips and steak and kidney pie, and those kinds of things. Whole dressed crab, lobster cocktail.Ben Tish: But things have done really, really well. And there are also, the service and the style has a modern fresh element to it rather than being stuffy and pompous.Ben Tish: But Norma is a relatively new restaurant. We opened five or six weeks ago. Which is a bit further, I think, North of there. And it's in Fitzrovia. It's a Sicilian restaurant. Sicilian with North African Moorish influences smattered through it in terms of the menu and the decor. And yeah, it's exciting. So we've been open five weeks, and it's very busy. We've been well received and it's going well. Extremely busy, which is good.Suzy Chase: So last weekend, I made your recipe for gordal olives on page 180. Describe-Ben Tish: Yeah.Suzy Chase: This dish and what gordal olives are.Ben Tish: So yeah, gordal olives are, they're beautiful big juicy olives from Seville or around Seville. Yeah, gordal is essentially fat. There's such a great olive, one, because they're very tasty. But two they're ideal for stuffing. Yeah, we stuffed these ones with a whipped goat's curd or goats cheese, little pieces of orange, and then a little bit of salt and cumin. We make a little mix of cumin seeds and salt, and just sprinkle that on there as well and drizzle with olive oil. And that just make the most amazing tapa I suppose. Or just pre-dinner. With pre-dinner drinks, it's absolutely perfect. Such a delicious dish there, actually.Suzy Chase: Now for my segment called my favorite cookbook. Aside from this cookbook, what is your all time favorite cookbook, and why?Ben Tish: I could spend hours on this. So I really am a [crosstalk 00:16:41].Suzy Chase: I'm sure.Ben Tish: I am, I've got so many cookbooks at home. It's ridiculous. My wife hates it because we're kind of, everybody's groaning with it. But I suppose just thinking straight out loud, would be The Moro Cookbook, which is by Sam Clark, and it's the original Walden, which is from a restaurant called Moro. I don't know if you're familiar with it.Suzy Chase: No.Ben Tish: It's in London. Yeah, it's still there, which is great. It's probably been open about, I'd say, probably about 15 or 16 years now. And they explore Spain. and there's a Moorish element to it. They go further afield though, rather than staying in Spain and focusing on the Moorish influence there, they go further afield and go into North Africa. And it was a groundbreaking book. The book came out probably about 12, 13 years ago. And it's most definitely, even now, it's a book I go back to, and just get some little hints and tips. And you know a cookbook's good when all the pages are kind of grubby and thumbed and greasy and from cooking-Suzy Chase: Totally.Ben Tish: And that is that book. And it's the first one. And yeah, I've got no problem saying that that's my favorite cookbook.Suzy Chase: Where can we find you on the web and social media?Ben Tish: Ben.Tish, @Ben.Tish. I'm kind of mostly found on there, in terms of food. And the normal website is www.normalondon.com I think they're probably the two main places you'd find me.Suzy Chase: Well, thanks for writing about this interesting fusion of flavors, and thanks so much for coming on Cookery by the Book podcast.Ben Tish: Great. Thank you very much for having me on.Outro: Subscribe over on cookerybythebook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Today’s guests are on fire! They may have shot to London food fame with their Iberico pork katsu sando which has had more Instagram airtime than any other sandwich on the planet (rightfully so, it’s flipping delicious) but there’s a lot more to this TĀTĀ Eatery duo than a pretty pork sandwich...  Ana and Meng both come from art and design backgrounds, the kitchen came calling and they decided to become chefs. And that’s how they met, 10 years ago, working for the great Nuno Mendes in London.  Around five years ago they decided they wanted to do their own thing and so TĀTĀ Eatery was born. They’re completely self-funded and started out by doing street food, and then moved on to pop-ups and residencies around London, growing their brand and following, which culminated in the opening of their two semi-permanent spaces this year.  Tou at the Arcade food theatre in central London is their more casual offering, focusing on their sandos and rice bowls. Their other site is at the very cool Tayēr + Elementary cocktail bar where they’ve partnered with renowned bartenders Monica Berg and Alex Kratena. So, a bit about how dining at Tayēr works - there’s a bar menu where you can order their cult katsu sando and other delicious bar snacks and small plates along with some world-class cocktails. Then you have the real-deal four-seat counter where Meng prepares a five-course menu that changes daily depending on what produce arrives from the farmers and fishermen he works with. Meng is a wizard! It’s some of the most interesting, creative cooking going on in London right now. And then you have Alex looking after you on the drinks side of things with the option to do a special cocktail pairing – a magic combo which makes for a memorable, delicious evening out. Tayēr + Elementary have just won the award for London’s Priceless Cities Best New Bistro - so a big congrats to Ana and Meng, and Alex and Monica - it’s great to see them being recognised for what they’ve created at Tayēr. Ana and Meng, I think, at the core of it are artists - the way they think about and create food is fluid and expressive and it’s not confined to a single cuisine. They take inspiration from their travels, their backgrounds, and the produce they source, and the result is something Meng likes to refer to as ‘Modern London cuisine’. They’re so committed to and passionate about the art of cooking, feeding people and connecting with their diners and it’s amazing to see how they’ve grown TĀTĀ from a small pop-up concept to one of London’s most exciting and creative food offerings.  I hope you enjoy this wide-ranging conversation where we talk about the rise of TĀTĀ, their food, finding the balance between being chefs and growing a business, and future plans for this talented duo…  

How they make the Bentley of the ham world.

Es ist Heiß, sehr heiß... Prost mit einem Duvel Aquavit - Kümmelschnaps - Sehr lecker [Affiliate https://amzn.to/2OfgYNh] Unterschiede Schwarzwälder, Iberico, Tiroler Schinken Audiokommentar Torsten - Cooking Star Menühopping https://www.instagram.com/p/Bz_NgPOoSAI/ Anstelle Abends nur in einem Restaurant zu essen, geht doch einfach mal für jeden Gang in ein anderes Restaurant. War eine mega schöne Erfahrung und wird wiederholt. Buffet für 80 Personen Fleisch beim Metzger bestellt Spannferkel 25kg Spießbraten Salat mit Hummus & Beluga-Linsen, Blattspinat, Walnuss & Granatapfel https://www.instagram.com/p/Bz_NgPOoSAI/ Urlaub Holland in Martins Ferienhaus Urlaubshack (Ferienwohnung): Dinge aus der Gefriertruhe mitnehmen und endlich verarbeiten. Das gleiche gilt auch für Vorratsschrank, etc...

My baby brother Christopher details his harrowing adventures through Europe! There's castles, big disses on Irish real estate, Iberico ham, an Aladdin themed wedding and lots of Real Estate ProTips!

David Herrero Oscar Mula - guardines de la bahia (NEW) Maxinne - say what (NEW) Davina Moss - nooo - Danny Serrano remix (NEW) DJ Michael Flume - agolele - Chus & Ceballos remix (NEW) Siege Jerrymore - isla blanca (NEW) Adapter - recharge (NEW) Anthony Attalla - afrodesia (NEW) CASSIMM - dances with wolves (NEW) Elio Riso Muter - this is oh ! (NEW) Arduini & Pagany - piano roots - tech house mix (NEW) Danny tape - high emotion - Igor Gonya remix -NEW)

Martin wieder dabei Im Urlaub das Kochen vermissen Martin macht Urlaub um zu Grillen Urlaub im Ferienhaus bei Martin in Holland https://www.facebook.com/zomerhuisspekbakkerij/ Aldiana Club - Gourmet Gipfel Instagram Take Over vom Küchenjungen Die Köche beim Gourmetgipfel https://www.instagram.com/p/BzGt-LroI9t/ Harald Wohlfahrt Tanja Grandits Jörg Sackmann Kolja Kleeberg Renato Manzi Hubertus Tzschirner Tom Heinzle Martin Dittmar - Fleisch Pur - Rindersteaks im Talg gereift Gourmetfleisch Goldstück - Steak in Butter gereift Fingerfood am ersten Abend: https://www.instagram.com/p/BzGt-LroI9t/ La Luna Dinner: https://www.instagram.com/p/BzLYc5Fo7mP/ La Viesta Dinner auf der Plazza: https://www.instagram.com/p/BzQIzQioH-o/ Die Gänge die mich total geflashed haben: Harald Wohlfahrt: Confierter Eismeerkabeljau - Escabechesud - Kartoffel-Wasabi-Stampf - Gewürztomate Jörg Sackmann: Gelbflossenmakrele mit Rambutan - Gänseleberflocken - Sakegelee - Aniscrunch Sous Vide Kochkurs mit Hubertus Tzschirner https://www.instagram.com/p/BzNrjIXIi6u/ Püree Beutel im Konvektomaten heiß schießen Thermomix Shake Vakuum Wassermelone Tatar Gegrillt - Tom Heinzle BBQ Kurs https://www.instagram.com/p/BzSlnpRoMnR/ Heiko Kanzler & Netzgeflüster getroffen https://twitter.com/heikokanzler https://twitter.com/Netzgefluester Wrint Grillen im Odonien https://wrint.de/2019/06/02/odonien-2019/ Nächstes Meatup CGN 28. Juli https://www.facebook.com/meatupcgn/ Maishähnchen-Burger - Burger der Woche in der Fetten Kuh https://www.instagram.com/p/BzvUvOuII8F/ Idee: Caesar-Style Burger Aktueller Burger der Woche: Trüffel Burger https://www.instagram.com/p/Bzp4-RkIu4U/ Martin war im Soho House Berlin https://www.instagram.com/sohohouseberlin/ Chicken aus der Fritteuse? Sollte aber vom Grill sein... Chefkoch-Bingo: Holländer Torte https://www.chefkoch.de/rezepte/1017041206902976/Hollaender-Torte.html?zufall=on Schweinefilet auf Zucchini & Schafskäse https://www.chefkoch.de/rezepte/181611078481528/Schweinefilet-auf-Zucchini-mit-Schafkaese.html?zufall=on Audiokommentar Dominik Supermarkterlebnis - Was eine Ukrainerin zuhause vermisst und im Deutschen Supermarkt geliebt hat Gewürzmischung https://www.beltane.de Unterschiede Schwarzwälder, Iberico, Tiroler Schinken Supermarkt in Polen Wodka pur Supermarkt in Texas Erdnussbutter selber machen USA - Käse Teuer Supermarkt in China Es hat überall nach Jackfruit gestunken Rezept: Spargel mit Parmesansahne und Eierschmarren

Japan, USA, Argentinien oder Spanien: Wenn es um Spitzenfleisch geht, schwärmen Fleischesser gerne von importierten Hochkarätern. Dabei gedeiht auch "vor der Haustür" Fleisch, das Weltniveau hat. Drei Spitzenerzeuger berichten aus ihrem Alltag als Gourmetleisch-Produzent zwischen züchterischer Leidenschaft und knallhartem Business. Christian Vincke, Stefan Rottensteiner und Thomas Mair sind Erzeuger aus Leidenschaft. Iberico, Wagyu und Pustertaler Sprinze sind die Rassen, denen sie ihr Herzblut widmen. Denn sie sind überzeugt: Auch hierzulande lässt sich Fleisch erzeugen, dass sich mit den edelsten Spezialitäten der Welt messen kann. In ihren Nischen gehören sie in Deutschland zu den Pionieren. Im Fleischglück-Podcast sprechen sie über Preis-Politik, Zuchtziele und die Einstellung der Deutschen zu gutem Fleisch.

Oui bon, on a un peu forcé le sujet parce qu'on avait vraiment envie de parler de Guillermo Del Toro. Qu'est-ce qui nourrit l'imagination de nos voisins ibères, on essaie de faire le point avec un tel enthousiasme qu'on s'est laissés emporter, alors pardon pour les sujets qui vont et viennent et reviennent, pour les recommandations précoces, pour les souffles dans le micro et surtout pour cette lamentable tentative de parler espagnol ! Films cités L'ange exterminateur - Luis Buñuel El Topo - Alejandro Jodorowsky Balada Triste - Alex de la Iglesia La Chambre du fils (La habitación del niño) - Alex de la Iglesia Le Jour de la Bête - Alex de la Iglesia Les Autres - Alejandro Amenábar REC - Paco Plaza et Jaume Balagueró L'échine du diable - Guillermo del Toro Le Labyrinthe de Pan - Guillermo del Toro Crimson Peak - Guillermo del Toro La Forme de l'eau - Guillermo del Toro Cría Cuervos - Carlos Saura Mamá - Andy Muschietti Colossal - Nacho Vigalondo Quelques minutes après minuit - Juan Antonio Bayona Recommandations Sophie : Angoisse de Bigas Luna Antoine : une anti-recommandation avec Bienvenue à Marwen de Robert Zemeckis Charlotte : Timecrimes de Nacho Vigalondo Extraits sonores et musicaux : Le Jour de la Bête, Les Autres, Crimson Peak Crédits musicaux générique : Lemon – Double Dragon https://soundcloud.com/double-dragon-fr

Welcome to the Martini Minute, this is what's new in the world of luxury: Chef Dominique Crenn's intricate food offerings at Atelier Crenn in San Francisco have the distinction of having poetic appellations. The truffled Iberico ham consommé poured around an island of smoked potato is called 'Where the broad ocean leans against the Spanish land'.

Adhesive Capsulitis and Frozen Shoulder Syndrome are similar in presentation but differ in onset, progression and treatment. Big thank you to Becky and Dustin for bringing in todays Chips: Quillo - Jamon Iberico Trivia question of the week: The Trojan War was fought between the Greeks and the Trojans. What modern day country would this have taken place in? Follow us on Instagram: 2pts_n_a_bagofchips and/or Twitter @2PTsNaBagOChips to see photos, video and get additional episode specific information throughout the week. Thanks for listening!!

Lytterfavoritt Daniel is back! Og vi lærer om ei spesiell skinke.

Holiday party ideas, real Valenciana Paella, no-fuss made at home and Spanish artisan delicasies, And more, the latest restaurant news with the Sun Sentinel’s Michael Mayo and a quick and easy dinner, Ham and Lentil Soup.

24 Hours in London (Podcast Show Notes) 24 hours in London is better than no hours in London! London is a fascinating place that's easy to navigate, it's rich in history, and the food. Oh my, the food is so good, it will take you to a new land you may never want to return where you came from. Listen to this podcast episode on Apple Podcasts, Google Podcasts, or click the play button above!   My proposed itinerary for 24 Hours in London   Head Over to the British Museum I think it's important to see real history (and stolen treasure) and explore one of the best Museums Britain has to offer. At the British Museum, you can see mummies (many), the Rosetta stone, Samurai armor, Younger Memnon and much much more. Take a Tour of the Tower The Tower was one of my favorite places I visited. It will blow you away! The Crown Jewels are kept here (yes, they are real) and you can even find real Palace guards here. Tours are given throughout the day and are given by a real Yeoman. This isn't Disney, the people that work there are the real deal. The last tour starts at 2:30 PM in the winter and 3:30 in the summer. Give yourself a few hours to explore the Tower and hear the stories. Go Up in the Shard at Sunset The Shard is 95 stories high and the views at the top are breathtaking! There's even a bar up top so you can sip on your favorite drink as you soak up the views. There is something magical about watching London turn from day to night, plus it's not far from The Tower. Up there you can see excellent views of the Tower Bridge and all of London.   Enjoy the Food Tapas de Brindisa is just around the corner from the Shard, and if you are a meat eater, you have to try their Iberico. It is heaven in your mouth!! If Spanish tapas is not your thing, then make a reservation for Indian food at Dishoom. I also thoroughly enjoyed Lahore Kebab House. I can still taste the curries I had there as they dance on my tongue. Eat Breakfast or Lunch at The Borough Market From December 4th to the New Year the Borough Market is open 7 days a week. The rest of the year, they are open Monday-Saturday (closed on Sunday). You must go here. The food here will take you to another land. I found an amazing sauteed mushrooms with a spelt risotto that blew me away and some of the best mussels I had ever eaten. This market won't disappoint! Skip High Tea and Head Over to Tipsy Tea! I know that high tea is the thing to do in London, but let me tell you, it is expensive!! I am not willing to shell out $80 for tea and crumpets. However, I will pay $40 for 2 cocktails, a tray of sandwiches and desserts, an amazing magician (Harry de Cruz), and amazing music in a place that will transport you to another era. That's right, I'm talking Mr. Fogg's Residence. This amazing gem made me get up and dance the Charleston as the lovely piano player played behind me. Now if you're not into a cocktail or not of age, then I don't recommend going here, however, if you appreciate a solid drink, from a teapot, then make a reservation! Tips for Visiting London   Use the Tube for Transportation and a Tip on Accessible Travel Fly into London, take underground trains (The Tube) into the city (avoid the Heathrow Express as it is pricey!). You will need to add money to an Oyster card at the airport to use the Tube everywhere. For 24 hours, throw $9 on there, you should be fine. It's fairly easy to read the map for the Tube and if you're unsure of how to get somewhere, put where you are going into Google Maps and click on 'trains' and follow the walking and train directions. If you are in a wheelchair, get off on the stations with an accessible sign on them on the map, and there you can use an elevator to get out. Check out the London Pass Take a look at what you want to do compared against the cost of a London Pass. The London Pass will get you into the Tower, The Shard, The British Museum and more.

In honor of International Sherry Week, we have Andrew Sinclair of the iconic brand of Fino Sherry, Tio Pepe. We discuss the wonders of Sherry, the challenges it faces, and how and why we all need to incorporate this beautiful wine into our rotations!   Thanks to our sponsors this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople   Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.   Here are the show notes: Andrew Tells us the unbelievably the serendipitous way he came to the Sherry trade We discuss the Sherry success in the UK and how the US Market is lagging We discuss the vineyards, the beauty of this dry white wine, Spanish culture and how it ties in with Sherry We discuss terroir of Sherry and specifically how Albariza soil is so important to making excellent grapes for the wine (and draw lots of crazy parallels to Champagne) We discuss the grapes: Palomino (90% of vineyards) PX – White grape, for sweet wine Moscatel – very small amount, white grape We talk about how Sherry is made How the terroir of the bodega is equally as important to land in making Sherry How dry Sherry is highly manipulated after fermentation The two families of Sherry Biological – free run juice, very delicate, light fortification, flor (the yeast blanket, images www.sherry.wine) Oxidative – pressed, more structure, take more manipulation We discuss Fino flavor descriptors: Umami, deep almond nuttiness, fresh brioche or bread character, all from the yeast. MOST Sherry is bone dry, light wine that is 15% alcohol We cover food pairings with Fino/Tío Pepe Sherry: Smoked fish, raw oysters, anything with fat, spice or acidity goes well too. Tapas and Andulucian cuisine – anchovies with vinegar, calamari, seafood, jamón Iberico, roasted Marcona almonds in olive oil. Fish and chips Sushi, sashimi, Korean or fermented food –kimchi We discuss the elaborate process of making sherry Mixing wines from different harvests, non-vintage product but dynamic blending in the solera. Increcdibly complicated, incredibly consistent We wrap with how you should enjoy a Fino: Serving temperatures – as cold as you can humanly get it – freezing, on ice, freeze the glassware Long stemmed white glasses, frozen glass with Fino served in an ice bucket Can remain open for 9-10 days and you can see it oxidize – starts to turn yellow/brown on the rim   To learn more about Tio Pepe and González Byass, go to: http://www.gonzalezbyassusa.com/brand/pepe/

Monger Flo makes his case why Serrano Jamon from Spain is more magical than Prosciutto from Italy. He'll explain the flavor differences you'll find from thigh to hoof, plus introduce the exquisite Iberico version.

The Immortals struggle to find any sort of modern comparison to this week's film, All the President's Men. The album was easy because everyone in 2017 loves to listen to something that is "barely music", or eat food that is barely getable or a listen to a song that is now randomly a cheesy movie or a read book that's in German or watch a show that is even less liked than Man of Steel? We're just too mainstream. Also listen to the end where Pedro invents a new improv rule called "Yes, So?"!   Intro 0:00 -- 4:24 All the President's Men 4:24 -- 32:45 Scum 32:45 -- 42:58 Jamon Iberico 42:38 -- 44:31 Rock of Ages 44:31 -- 51:28 Granny 51:28 -- 52:30 Smallville 52:30 -- 1:11:25 Outro 1:11:25 -- 1:20:22   --Leave your own henge ratings at TheArtImmortal.com --Be sure you leave an iTunes review so Pedro can give you a compliment on air.    Email Twitter iTunes YouTube   Join us Thursday next as we discuss more radical things. Until then, email or tweet us your thoughts, leave a review on iTunes and other crap every podcast asks you to do. (But we love that you do it!)    Artwork by Ray Martindale Opening tune by Adam Lord Edited by Sarah Staudt

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Minimal Sessions Radio More Info - minimalsessions.com Subscribe to stay tuned for more episodes and live sets from our events! Minimal Sessions Radio airs every 2nd and 4th Thursday of the month, from 1:00pm 2:00pm PST on the Minimal Channel at DI.FM Stay Connected @macho-iberico

Deuxième participation des élèves de LVA à Radio Cocteau. Chloé, Jonathan, Tom et Manon nous présentent deux films et nous parlent de leurs préférences. Présenté par Fatima Rodriguez Monté et édité par le Studio 240

Travail des 1°LVA du lycée Jean Cocteau de Miramas. Les élèves ont visionné le film Despues de Lucia de Michel Franco et ont imaginé deux interviews fictives : entre un journaliste et le réalisateur, puis entre un autre journaliste et l'actrice principale. Présenté par Fatima Rodriguez Enregistré par Clémentine, Tatiana, Charly et Cathy. Monté par le Studio 240 **Nous sommes désolés pour la qualité d'enregistrement. Nous veillerons à nous améliorer dans ce domaine**

Jeden Monat finden im GENIESSERCLUB von City and more kulinarische Veranstaltungen statt. Infos gibt´s hier: http://www.cityandmore.de/main-navigation/geniesserclub.html. Bei einem der letzten Abende war das Thema IBERICO-Schinken und TAPAS mit korrespondierenden Weinen. Im Interview erzählt uns Wolfgang Vogt, was das Besondere am IBERICO der obersten Qualitätsstufe ist und was ihn von Billigangeboten unterscheidet. Siehe: www.bio-meat.com Nach der Verkostung des IBERICO gab es eine Reihe von TAPAS und dazu eine Auswahl hervorragender Weine.

Eataly is expanding to Chicago; tune into this week's episode of The Main Course to hear Patrick Martins talk meat and cheese with Eataly's cheesemonger and salumi buyer, Greg Blais. Find out how Greg defines ‘cheesemonger' in 2013, and why Italy's cheese traditions reflect the influence of so many countries. How do FDA regulations affect Greg's buying processes. Learn why you should never mess with a classic like Iberico ham or prosciutto di Parma, and why Greg prefers heavily-aged hams. Find out how the Chicago Eataly location will reflect the surrounding immigrant populations. Americans have been updating European traditions for centuries; how will an Eataly in Chicago alter the city's food landscape? Find out all of this and more on this week's episode of The Main Course! Thanks to our sponsor, S. Wallace Edwards & Sons. Today's music has been provided by Obey City. “What's great about Eataly is that they allow me to support U.S. artisans. I have a lot of American cheeses at the shop.” [14:05] “I'm a believer that governance over foodstuffs is necessary, but I often question the motives… I question the motives of everything; that's why I'm a cheesemonger.” [18:50] “If I can sell you a six-year-old glass of milk, I'm doing pretty good!” [19:20] “Being classic doesn't mean that it's passe.” [27:35] — Greg Blais on The Main Course

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc’s culinary senses at an early age? Hear about Marc’s training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods. “Every single day I work in the restaurant business, I fall more in love with it.” [8:45] “I would say from my experiences that the French are more focused on the product than the technique.” [19:00] “In Spain, tapas are a way of life. They’re fun, and they’re easy to share. And people here- they like it.” [27:20] — Chef Marc Vidal on Chef’s Story