POPULARITY
4 episodes with Kikkoman
2 episodes with Kikkoman
2 episodes with Kikkoman
7 episodes with Kikkoman
Week of 04/17/2025 | Episode 8/12 - Listen on Spotify -Listen on Apple -
This week on The Leftovers, never-before-heard audio from Danielle Chang, host of Lucky Chow on PBS. And Rachel Belle takes a very special field trip to Seattle’s Mixed Pantry, a beautifully curated specialty foods shop that exclusively sells Asian and Asian American-made products. On last week’s episode of Your Last Meal, Danielle told Rachel she never goes anywhere without a little vial of high-quality soy sauce in her purse. So Rachel popped into Mixed Pantry for a soy sauce tasting, a fun activity open to anyone who visits. The shop sells soy sauces from several countries, but the tasting centers around the five standard types of Japanese shoyu, owner Tak Kunimune’s specialty. You’ll learn the difference between mainstream commercial soy sauces and traditional barrel-aged ones; how Kikkoman came to be America’s go-to soy sauce; and Tak’s tips on what to cook with each one. Then, a lightning round with Danielle Chang! She shares her favorite Chinatown snack (she's a big fan of the neighborhoods around the world), the Asian dessert she always wants for her birthday and so much more. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.
Week of 04/17/2025 | Episode 7/12 - Listen on Spotify -Listen on Apple -
This episode we meet the legendary Brimstone -- a serial entertainment entrepreneur -- who's made a global name for himself as a professional wrestler, radio host, podcaster, actor, author, musician, philanthropist, food critic, comic book and video game creator ... sheesh! He's widely known as host of the award-winning, and highly rated Grindhouse Radio podcast that reaches -- not a typo -- 3.5 to 4 million people per week. He's launched his own gourmet sauces, seasonings, jerky, cologne, vinyl toys, coffee, candy, mustard and more. And he's been the face or voice of national brands like Kikkoman, 7 Eleven, Wendy's and Red Roof Inn. But what a lot of people don't know about Brimstone is his soft spot for the underdog -- his community service includes helping entrepreneurs as a SCORE business mentor, supporting the Stan Lee Foundation, Rockers, Actors and Athletes against Driving Drunk and the Sweetbriar Nature Center on Long Island. So meet the intimidating man with the heart of gold -- and find out how he built this personal media brand -- what he's learned from it -- and who impacted him along the way. More on Brimstone: The Grindhouse Radio Podcast Website: therealbrimstone.com Instagram: @therealbrimstone Facebook: https://www.facebook.com/Brimstone/ X: https://x.com/entrancetohell Snail mail: Brimstone, P.O. 803, Levittown, New York 11756 More on The Great Unfamous: # Origins of The Great Unfamous: bit.ly/greatunfamous #YouTube: bit.ly/gr8Unfamous #Facebook: facebook.com/gr8unfamous # All podcast platforms: linktr.ee/thegreatunfamous #IG: @gr8unfamous #Twitter: @gr8unfamous
Gregory Gourdet is an award-winning chef, writer, restaurateur, best-selling author, and television personality. He shares his journey- from pre-med at NYU to studying wildlife biology at University of Montana- and how it led him to Portland, a place where he found sobriety and community. Gregory shares the philosophy behind his acclaimed Portland restaurant, kann, where he infuses Haitian and West African flavors into seasonal dishes. He also discusses his commitment to giving back, from his involvement with Ben's Friends and Urban Gleaners to his coffee company, Kann Coffee, which supports local Haitian farmers and celebrates one of the country's essential exports. Enjoy this episode as we go Beyond the Plate… with Chef Gregory Gourdet.This episode is brought to you by Kikkoman.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
For Halloween week, we had to have a movie that actually scared us, and The Wailing was a perfect choice. Tune in as we review the movie and sip on an appropriately chosen drink: a Soy Sauce Cocktail. Listen along as not-so-Dr. Laura explores the psychology of lying and hear us debate our ratings passionately. Soy Sauce Cocktail (from Kikkoman's website):35 ml Fin35 ml Martini Rosso15 ml Maraschino Liqueur 1 tsp Kikkoman Soy Sauce *Stir ingredients together and pour into a glass with ice. Enjoy!Thanks for listening! Don't forget to subscribe wherever you're listening and follow us on Instagram and Facebook. Instagram: https://www.instagram.com/spookysips_podcast/Facebook: https://tinyurl.com/SpookySipsPodWebsite: https://spookysipspod.buzzsprout.com
Drew Nieporent is one of the most accomplished and influential restaurateurs of our time. He is the founder of Myriad Restaurant Group and co-founder of Nobu Restaurants with actor and producer Robert De Niro. In this episode, we dive deep into Drew's philosophy on hospitality, his reflections on business principles, and his personal challenges, including surviving a stroke and cancer. He opens up about his forthcoming memoir, his 34-year partnership with De Niro, and what keeps him inspired after decades in the business. Drew's deep commitment to philanthropy shines through as he discusses his involvement with Citymeals on Wheels, Garden of Dreams Foundation and City Harvest. Enjoy this episode as we go Beyond the Plate… with Drew Nieporent.This episode is brought to you by Kikkoman.This episode is brought to you by Martin's Famous Potato Rolls.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
This episode of the Cabin Podcast is brought to you by Jefferson County: https://bit.ly/3gt0NauCampfire Conversation:In this episode of The Cabin, we delve into the dynamic economic development landscape of Jefferson County, located in the thriving Madwaukee corridor. With significant investments from companies like Nestlé and Kikkoman, totaling over $1.4 billion, Jefferson County is transforming into a manufacturing hub that promises to create thousands of jobs and enhance the local economy. We also discuss the county's quality of life improvements, including a robust housing development fund and exciting community initiatives like Habitat for Humanity's expansion.Additionally, we explore the beautiful parks and recreation opportunities available, featuring over 19 miles of hiking trails, extensive snowmobile routes, and vibrant wildlife areas. From the historic Rock River Trail to the scenic Glacial River Bike Trail, Jefferson County offers outdoor enthusiasts plenty of ways to enjoy nature. Tune in as we highlight the community's growth, upcoming events, and the vibrant culture that makes Jefferson County a fantastic place to live and work!
Vikas Khanna's journey is nothing short of extraordinary - rising from homelessness as an immigrant to becoming an internationally acclaimed chef. He's also a filmmaker, author of over 37 books, and one of the first Indian chefs to earn a Michelin star in the U.S. Currently, Vikas is the Chef and Partner at Bungalow in NYC. In this episode, he shares his remarkable story, from his roots in Amritsar, India, to the pivotal role his mother played during his most challenging moments. Vikas also discusses how cooking became the foundation of his diverse creative pursuits and reflects on his ongoing philanthropic efforts, including feeding over 80 million meals in India during the pandemic. Enjoy this episode as we go Beyond the Plate… with Chef Vikas Khanna.This episode is brought to you by Kikkoman.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
We're excited to bring you a special bonus episode featuring our partner, Kikkoman. Joining us is Shota Nakajima, a friend of the podcast and member of the Kikkoman Kitchen Cabinet- a group of chefs and culinary operators dedicated to sharing innovative uses for soy sauce in global cuisines. We dive into a fascinating discussion about various Japan-adjacent cuisines that incorporate soy sauce, the techniques he uses, and why he's proud to collaborate with Kikkoman. Enjoy this bonus episode as we go Beyond the Plate… with Chef Shota Nakajima of the Kikkoman Kitchen Cabinet.This episode is brought to you by Kikkoman.Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.Find Beyond the Plate on all major podcast platforms. www.beyondtheplatepodcast.com www.onkappysplate.com
Some great info in today's episode about why some foods burn while we're cooking them EVEN WHEN WE'RE RIGHT THERE WATCHING.It's all about SUGAR content! Whether in a bolognese sauce or the fancy toast you keep burning, WHY? And what to do about it?PLUS - try this brilliant Teriyaki Sauce recipe that is TOO EASY to believe!TERIYUMMY CHICKEN500g chicken thigh fillet, cut into plus-size nuggets, dusted in plain flour2-3 tbs plain oil, eg., grapeseed, peanut or canolaTERIYAKI SAUCE2 tbs Kikkoman soy sauce2 tbs mirin (a sweet wine)1 tsp honeyPreheat the oil in a heavy-based frypan. When it's hot to sizzle, tumble in the dusted chicken pieces. Fry until burnished, then when pretty cooked, pour in the combined teriyaki sauce ingredients. Cook, stirring to coat the chicken and reduce a little, then remove from the heat and serve immediately on hot rice. Optional: top with a handful of roasted cashews. Hosted on Acast. See acast.com/privacy for more information.
The latest episode of Top Chef Wisconsin was all about cheese, but there were some other products thrown in there as well, such as ginseng, Door County cherries, and Kikkoman soy sauce. Michelle Wallace, who scored a top spot in the most recent episode, says all she knew about Wisconsin agriculture before Top Chef was that it was the land of beer and cheese. That was just a fraction of her experience thus far in the competition. (She particularly enjoyed Miller High Life.) Michelle admits she was thrown for a loop with ginseng in one of the challenges. Wisconsin is the No. 1 producer of ginseng in the United States. It's a root that is traditionally used in Chinese medicine. It has a very earthy taste, but she was able to use it successfully. Michelle jokes she probably won't take that back home to her southern barbecue restaurant, but she is interested in the unique cheese she encountered. She uses a lot of cheese in sandwiches but has learned how to elevate a dish with specialty cheeses. Wisconsin makes over 600 styles and flavors of cheese.See omnystudio.com/listener for privacy information.
SUNNYVALE, California, Tuesday, March 26, 2024 (GLOBE NEWSWIRE) -- Matterport, Inc. (Nasdaq: MTTR), announced that Kikkoman Corporation, the world's leading soy sauce producer, has used Matterport's Digital Twin Platform to create a digital twin of the company's historic Goyogura soy sauce brewery. Originally established in 1939 as a dedicated facility supplying soy sauce to the Imperial Household Agency of Japan, the Goyogura brewery produces some of Kikkoman's premium series of soy sauces, including the ‘Goyogura Shoyu' and the D2C exclusive brand, 'Kikkoman Honten'. Although the brewery was moved to the current location in 2011 due to its age, it is still constructed with original elements of the historic facility like wooden barrels, stone walls, and gates, continuing to preserve its traditional brewing methods to supply the Imperial Household Agency with its world-renowned soy sauces. Using Matterport's Property Marketing solution, Kikkoman aims to offer factory tours to consumers so that it can be shared with the world. Enriched with notes, guides and videos, the digital twin serves as an educational resource for understanding and preserving the traditions and culture of soy sauce production. The company is also considering Matterport's Facilities Management solution for maintenance, repairs and measuring the space to reduce equipment management costs and time on site. By minimizing the need for personnel to physically enter and inspect the facility, the company would be able to save time and effort for hygiene management. The Goyogura brewery was captured quickly with Matterport's Capture Services and the Pro3, minimizing disruption to the facility's operations and ensuring low-impact on the historic equipment. Equipped with lidar and RGB sensors, Matterport's Pro3 produces both photo-realistic 3D tours and photos as well as detailed point cloud data that can be used for BIM (.ifc, .rvt) and CAD (.dwg) files. “As part of the branding of the ‘Goyogura Shoyu' and the ‘Kikkoman Honten' series, we believed that allowing customers to see the traditional brewing methods of the production site would create interest in the craftsmanship of our brewing process,” said Kaname Tsuji, Manager of the EC Strategy Group, Products Management Division. “Having seen the accuracy and smoothness of the technology, we considered Matterport capable of conveying the reality of the Goyogura brewery, providing access to areas of the facility which visitors cannot step in. We hope that through this special access, including views of the interior of our cedar brewing barrels, which are usually seen through glass, we will delight our customers as part of our exhibitions and communication on the D2C exclusive 'Kikkoman Honten'.” “We are honored that Kikkoman, a symbol of Japanese food culture, is using our services,” said Howard Xiao, President and Operating Officer of Matterport Japan K.K. “We hope that by utilizing Matterport, the charm and craftsmanship of traditional soy sauce production will be passed on to generations to come, not only in Japan but also overseas. We also look forward to supporting Kikkoman's consideration of uses in the future, such as our Facilities Management solutions, using the power of our digital twin platform as part of this journey.” The 'Goyogura Shoyu Brewery' is part of Matterport Japan's 'Connecting Culture and the Future with Digital Twins' project, which aims to digitize and widely share Japan's cultural properties and historical buildings such as Aso Shrine, Tenzan Sake Brewery and others. To learn more about Matterport's solutions for property marketing, facilities management, or design and construction management, visit: www.Matterport.com About Matterport Matterport, Inc. (Nasdaq: MTTR) is the World's #1 Digital Twin Platform* leading the digital transformation of the built world. Our groundbreaking platform turns buildings into data to make every space more valuable and accessible. Millions of buildings in more than 177 countries have been transformed into immersive Matterport digital twins to improve every part of the building lifecycle from planning, construction, and operations to documentation, appraisal and marketing. Learn more at: www.Matterport.com ©2024 Matterport, Inc. All rights reserved. Matterport is a registered trademark and the Matterport logo is a trademark of Matterport, Inc. All other marks are the property of their respective owners. *Largest digital twin cloud hosted platform for the built world sq.ft. scanned. Data on file. Source: Matterport via Globe Newswire
Dive into the extraordinary world of peanuts this week, on #APinchOfSalt with Peter Goffe-Wood. Peanuts are a fun and easy way to add an extraordinary twist to your dishes! If you have peanut allergies, or are afraid of the current Peanut-Butter recall, do not fear, Peter shares some great alternatives for peanuts. Catch A Pinch of Salt on #InTheZone with Megan Prinsloo, every Friday at 10:20AM, only on HelderbergFM 93.6! Find this weeks recipes below: Peanut Sauce: 350g smooth peanut butter 100ml Kikkoman soy 5tblsp lemon juice 5tblsp sesame oil 3pcs stem ginger 3tblsp ginger syrup chilli – chopped 2 cloves garlic 100ml water Method: Combine all the ingredients in a blender & puree until smooth. Chocolate & Peanut Butter Terrine: 400g chocolate 2 tbsp. butter 200g smooth peanut butter 7 egg yolks 1/3 cup sugar 250ml cream Glaze: 100g chocolate 100ml cream Method: Melt chocolate, butter and peanut butter in stainless steel bowl over a double boiler. Put egg yolks and sugar into stainless steel bowl and whisk over heat to ribbon consistency Fold in chocolate mixture. Whip the cream with the remaining sugar until soft peaks form Fold into chocolate mixture. Make glaze by melting chocolate and cream together. Pour chocolate mixture into terrine mold Allow to set approximately 4hrs. Ice with glaze mixture.
Jill and Tom are both in studio today for another topic-packed show. Tom opened the episode acknowledging the installation of the first EV charging station under the provisions of the National Electric Vehicle Infrastructure (NEVI) Act, signed into law in 2021. The first unit went live at a Flying J gas station in Ohio earlier this week. Jill and Tom went on to discuss Jill's evaluation of a Starbucks Coffee/Volvo joint effort. This past week Jill drove electric Volvo vehicles from Denver, Colorado to Seattle, Washington, charging the cars only at Starbucks locations along the way equipped with high-speed Volvo-sponsored chargers. Listen in for more on this unique cooperative exercise—and what Jill ordered to drink at each stop. In the second segment Jill and Tom are joined by Consumer Report's Steven Elek. Steven gave the hosts the lowdown on the organization's latest Auto Reliability Study. Steven shared insights into how and why electric vehicles are proving problematic for some owners, and walked Jill and Tom through top-ten list of most-reliable car brands. The list includes a few surprises. In the final segment, Jill is subjected to Tom's “Car Sales in Europe” quiz, capped by a Kikkoman soy-sauce bonus question. Because Jill has not yet listened to last week's episode, Tom explained to her why he was looking to shoot a water buffalo.
On this week's episode, host Caryn Antonini is joined by Chef Andrew Hunter, Head of Culinary R&D for Wolfgang Puck Worldwide, Executive Chef for Niman Ranch and Global Development Chef for Kikkoman. Andrew is also the co-Founder of KOGI LA Street Sauces and Hi Note, a plant-based, chef driven seasoning company. Chef Andrew is considered one of the country's leading research and development chefs and his culinary development agency focuses on restaurant and menu development, business development for agricultural products and product commercialization for industrial clients. Andrew is a seasoned TV personality and his clients span the globe – from Asia, Latin America, the Middle East to the United States.For more information on our guest:@chefandrewhunterhttps://www.chefandrewhunter.com/HAPPY THANKSGIVING!Caryn Antoniniwww.cultivatedbycaryn.com@cultivatedbycarynCultivated By Caryn is a presentation of Park City Productions 06604 LLC ###Get great recipes from Caryn at https://carynantonini.com/recipes/
Lots of U.S. households have a bottle of soy sauce in their pantry, which they typically employ to season homemade or take-out Asian dishes. However, as Chef Andrew Hunter shares with Chief Editor Jenni Spinner, soy sauce is a much more versatile substance than most consumers realize. The culinary expert explains how soy sauce can be used in a broad range of snack and bakery products, and the difference between chemically produced soy and the company's painstaking traditional brewing process.
Our guest Takashi Sato is the ８th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International in the U.S. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978 the company decided to expand its business to the U.S. Now, 45 years later, San-J is one of the most familiar soy sauce brands in the U.S. and you may have seen its labels at Whole Foods Market, for instance. Soy sauce is a quintessential ingredient of Japanese food, but many of us don't know the different types and their unique flavors. San-J specializes in Tamari, which is a rare type. Also unknown is the fact that the precious tradition of fermented food production has been declining in Japan and Takashi is very much concerned about the situation. That is why he created the Hakko Hub, which aims to revitalize the artisanal fermented food industry. In this episode, we will discuss the diverse types and flavors of soy sauce, what exactly Tamari soy sauce is, how Takashi's unique product line can help people with allergies, his efforts to revive the traditional fermentation industry in Japan, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
It's back. In der heutigen Folge gibt's ein Comeback für Quiz-Fans: Das Spiel ist zurück! Gästin Eva Biringer, die heute frisch im Podcast-Studio der Food-Nerds Platz nimmt und sonst über Essen und Trinken, Restaurants und Kulinarik für alle großen deutschen Zeitungen und Magazine schreibt, muss sich gegen Per im Quiz beweisen. Und natürlich hat Andong die Fragen dem Imbiss angepasst und so battlen sich Eva und Per zu Fast Food, Pizza & Co, nicht ohne den ein oder anderen Food-Tipp zu droppen. Mitschreiben lohnt sich echt. Aber wer gewinnt das Spiel für sich und muss den anderen das Lunch zahlen? Hört rein! Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Der Herbst ist da und das heißt: ab in die Pilze. Die beiden Food-Nerds treffen sich dafür aber wie gewohnt im Podcast-Studio und quatschen zunächst drüber. Welche Pilze mögen die beiden, wo sind die besten Spots? Und vor allem, was kann man dann damit kochen? Das hört ihr in der heutigen Folge. Es wird wirklich nerdig und fokussiert mit dem IMBISS 3000 Mini-Guide fürs Pilze sammeln. Und für alle Veganer:innen: Pilze sind ein super Fleischersatz, das könnt ihr auch nochmal in der Folge mit Felix Denzer nachhören. Steht früh auf, schnappt euch Messer und Korb, Kopfhörer rein und auf in den nächsten Wald zum Pilze sammeln. Welche Pilzstories habt ihr und wo geht ihr hin? Schickt uns eure Tipps!Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Weltpremiere für Andong! Es geht in ein Michelin-Restaurant. Kein geringeres als natürlich ab zu Tim Raue in die Rudi-Dutschke-Straße in Berlin. Wie steht Andong jetzt zu dieser Fine Dining Experience? Konnten Tim und Per ihn von dieser Welt und Kulinarik überzeugen? Hört rein, wenn ihr den gesamten Erfahrungsbericht wollt. Welche Restaurants sollte Andong noch testen? Schickt uns eure Empfehlungen. Vielleicht wird ja eine neue Rubrik draus und der Imbiss macht öfter mal einen Zwischenstopp in den besten Restaurants der Welt. Und apropos Rubrik: In der heutigen Solo-Folge der beiden Food-Nerds gibt's da auch was Neues. Reinhören ist also absolut ein Muss. Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Die Masterclass im Frittieren neigt sich dem Ende entgegen. Ein letztes Mal treffen Andong und Per auf Spitzengastronom Tim Raue. Nachdem ihr fleißig mitgeschrieben habt, was die perfekte Panade und das perfekte Öl ausmacht, geht's heute um die Frage, ob es sich überhaupt lohnt zu Hause zu frittieren. Warum Öl besser nicht in Toilette gehört und was sonst noch zu beachten ist, damit ihr eure Wohnung nicht in einen stinkenden brandgefährlichen Kessel verwandelt, erfahrt ihr nur im Imbiss 3000. Welche Fails sind euch beim Home-Frying unterlaufen? Wir sind gespannt auf eure absurdesten Stories! Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Vor dem Frittieren, kommt die Panade. Und deswegen geht's heute darum, wenn die beiden Food-Nerds Andong und Per wieder auf Frittier-Fan Tim Raue treffen. Schließlich ist das Wichtigste, und wie Tim sagt, das absolut Essenzielle, dass es knusprig sein muss. Das geht natürlich nur mit der perfekten Panade. Aber wann werden jetzt Semmelbrösel, Brioche, Panko, Stärke oder gar Cornflakes verwendet? Das erfahrt ihr heute. Weiter geht's mit der Masterclass im Frittieren. Auch weiter geht's mit Tims poetischen ausschweifenden Schilderungen von Gerichten. Am Ende läuft euch das Wasser im Mund zusammen und die nächste Krokette, das nächste Tempura und Wiener Schnitzel muss her. Schickt uns, was ihr am liebsten frittiert! Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Aufgepasst an alle Food-Nerds! Diese Folge geht deep und wird richtig heiß. Per und Andong philosophieren mit Chef's Table Star Tim Raue in dieser Folge zwanzig Minuten lang übers perfekte Frittenfett. Es geht um Gradzahlen, double frying und die Frage, ob pflanzliches Fett oder doch tierische Fette besser geeignet sind. Quasi eine schnelle MasterClass in der Kunst des perfekten Frittierens. Holt die Blöcke raus, schreibt mit und schickt uns euer perfektes Frittiergut auf Instagram.Folgt uns, damit ihr keine Folge verpasst. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! Hosted on Acast. See acast.com/privacy for more information.
Per und Andong are back! Und das mit niemand Geringerem als Tim Raue höchstpersönlich. Da brauchen wir wohl eigentlich nicht mehr viel zu sagen, wer der dritte Mann am Mikro ist. Was man aber sagen muss: Der kennt sich aus wie kein anderer, wenn's um frittiertes Gut geht. Und daher startet heute Staffel 4 mit einer Mini-Staffel in der Staffel zum Thema Frittieren. Passt ja auch perfekt zum Imbiss. Und dass man mehr als Pommes und Chicken frittieren kann, wird in den nächsten vier Folgen bewiesen. Hört jetzt rein, wenn ihr wohl die poetischste Schilderung der perfekten Pommes hören wollt.Damit ihr keine Folge verpasst, klickt gerne auf folgen, wenn nicht schon geschehen. Außerdem freuen wir uns über ein volles Postfach unter hello@imbiss3000.de und auf Instagram. Schickt uns gerne eure Themenvorschläge und Feedback. Und wenn ihr uns, wo es geht, noch fünf goldbraun frittierte Sterne als Bewertung rüberschickt, sind wir alle mega happy.[Werbung]Unser aktueller Sponsor ist Kikkoman. Mit den drei verschiedenen Teriyaki-Saucen kannst du deinen Lieblingsgerichten den KIKK geben. Um das zu testen, kannst du eines von 50 Kikkoman-Probierpaketen gewinnen. Dazu einfach auf https://www.kikkoman.de/podcast gehen und teilnehmen. Die Teilnahmebedingungen für das Gewinnspiel findest du ebenfalls direkt bei Kikkoman. Viel Erfolg und auf die nächste Koch-Session! [Das Team] Idee und Moderation: Per Meurling & Arseny (Andong) KnaifelRedaktion und Organisation: Rebecca HoffmannSound und Schnitt: Sebastian Dressel Hosted on Acast. See acast.com/privacy for more information.
In this episode, we're joined by influencer, blogger and two-time published author, Cherie Tu. Also known as the community of Thrivingonplants, Cherie takes us back to the beginning of her journey and how she turned her photography and blogging hobby into a successful career. Now working with small businesses as her first clients to working with brands such as Dyson, LG, and Kikkoman, Cherie gives us some advice on how to be confident in pricing for what you're worth. Cherie also shares the exciting (and challenging) experience of what it was like creating and shooting her own two recipe books. Links:https://www.instagram.com/thrivingonplants/https://www.youtube.com/c/thrivingonplantshttps://www.instagram.com/cherietu/https://www.cherietu.com/
Hello and welcome! Today on the show we plumb the depths of our Asian sauce knowledge with this fruity sauce.
Major Japanese seasoning maker Kikkoman Corp. has hosted an event in New Delhi to introduce local chefs to various uses of soy sauce.
We saved you a seat at the lunch table where the conversation is a roller coaster of witty exchanges of knowledge, jokes, and laughter unmatched by everything that you've heard before. Bring a change of clothes. Double X Quantimino. Arthur wonders how the cohosts feel about the recent Apple zero-day and Pegasus spyware. Get the phrase "blessed like Peter North" in the zeitgeist. Your favorites from Wendy's one last time if the restaurant closed. Saddest song of the 90s. Gender bending James Bond. Swearing Is Actually a Sign of More Intelligence - Not Less - Say Scientists. Kuchisabishii “lonely mouth” The feeling of wanting to eat when you aren't hungry. What is your go to lonely mouth snack? Words in other languages that English can only describe in sentences. This Is The Newz. Polish sells parts of her BODY as NFTs including G-spot and nipples. Jar of Elvis Presley's hair auctioned for $72,500. Michael Jordan's used underwear up for auction. The U.S. Treasury Is Auctioning Off an Entire JDM Project Car Collection. One Man's Journey To Document The Strangest McDonald's In The World. National Toy Hall of Fame 2021 Finalists Revealed. Samuel Adams' latest potent beer is illegal in 15 states. Men take a vehicle with ‘free car' sign, find a body in the trunk. Headstone used to make fudge was restored to a Michigan gravesite after 146 years. Where it was for most of the time it was missing is a mystery. Burrito's Nippon Newz. Drunk droning arrest first of its kind in Aichi Prefecture. Sega of America taken to court in a five million dollar lawsuit, accused of deceiving users. Arcade game Key Master is set so users can't win until they've lost enough times. Japan is so polite even its hanko stamps bow to show respect. 23 flavors, five top recommendations for the wide world of Kikkoman soy milk. More Newz. Japanese grapes are some of the most expensive grapes in the world. In 2020, one bunch sold for $12,000. Just one bunch of Ruby Roman grapes sold for $12,000 at auction in 2020. That's about $400 per grape. Attack On Titan Gets Freaky-Looking Trash And Recycling Bins. 3 people were shot at a Pennsylvania baby shower after an argument over gifts. Mum gives birth to 'eBaby' after ordering an artificial insemination kit online. Chinese netizens angry at Gong Li for wearing Adidas, point out that she's not a Chinese citizen. Stern Unveils 'Godzilla'-Themed Pinball Machine. Two men arrested for alleged illegal smuggling of Kentucky Fried Chicken. Texas mom erupts at school board over 'anal sex' passage in middle schoolers' book. What I Had For Lunch. Deepfake Sponsors: Julio Tejas, Booba Gettz The Crazy One, Blo-N-Go Hair Dryers.
In this week's episode of CWBYG the girls teach Mad about Ojai, Hae discusses evil spirits, Kates raves about a rowdy festival, and Lizzy descrbies the dangers of Sushi Tuesdays. --- Support this podcast: https://podcasters.spotify.com/pod/show/canwebeyourgirlfriend/support
Welcome to the first episode of The Blaine DeSantis Show! Our rebranding is officially here. If this is your first time here, welcome. This show was previously called "Snapshots," but I felt that a name change was appropriate as my podcast encapsulates more topics than history. Today we take a look at my Views on The News. -1 hot dog takes away 36 minutes of your life -Austalia subsidizes coal and gas-fired power plants -Nantucket hypocrites strike again, this time saying no to wind turbines -Stingless bees make unique honey with unique properties -We discovered the northern-most island in the world -The Romanian government is on the brink of collapse -India is being invaded by the soy sauce company Kikkoman _____ Buys us a Coffee BDS Blogs: https://amalfimedia.com/the-blaine-desantis-show Amalfi Insta: @AmalfiMedia Amalfi Twitter: @Amalfi_Media Amalfi TikTok: @AmalfiMedia Email Blaine: snapshots@amalfimedia.com.
Katie Chin is a celebrity chef, award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. Katie has had a cooking show called “Double Happiness” with her mother Leeann, has appeared on TV shows like “The Real” and “The Today Show,” and written five cookbooks including her latest — “Katie Chin's Global Family Cookbook” filled with internationally-inspired recipes your friends and family will love. Read more about Katie Chin. Learn more about The Passionistas Project. Full Transcript: Passionistas: Hi, and welcome to the Passionistas Project Podcast, where we talk with women who are following their passions to inspire you to do the same. We're Amy and Nancy Harrington. And today we're talking with Katie Chin, a celebrity chef award-winning cookbook, author spokesperson, food blogger, and the culinary ambassador to the National Pediatric Cancer Foundation. Katie has had a cooking show called "Double Happiness" with her mother Leeann, has appeared on TV shows like "The Real" and "The Today Show" and written five cookbooks, including her latest "Katie Chin's Global Family Cookbook" filled with internationally inspired recipes your family and friends will love. So please welcome to the show Katie Chin. Katie: Hi everyone. Passionistas: Thanks so much for being here today, Katie, we're thrilled to have you. What's the one thing you're most passionate about? Katie: The one thing I'm most passionate about is honoring my mother's culinary legacy, because everything I know about life in cooking, I learned in the kitchen from her. Passionistas: Talk about how you came to that place, where you wanted to honor her legacy through food. Katie: We have to go all the way back to 1956. When my mother immigrated from China, from Guan Jo China, to Minneapolis, Minnesota of all places, she didn't speak any English. She was making 50 cents an hour as a senior. But she always loved to cook. She couldn't even find fresh ginger at the market at the time, but she improvised. She grew bok choy in our garden and somehow whipped up these gourmet Chinese stir fries. Even though our family had no money. One day, she decided to throw a luncheon for some sewing clients in the 1970s. And they were blown away by her cuisine because back in the day, they only had to chop suey each domain and they had never tasted authentic Chinese cooking. So, they encouraged her to start teaching classes to cater. And one thing led to another, she became very popular as a caterer, but bear in mind, she didn't even have a car. She had to take the bus. Okay. But her popularity continued to soar. And one day she hooked up with a socialite and the socialite wanted to open a restaurant with my mother. So, the socialite happened to be friends with the owner of the Minnesota twins and the owner of the Minnesota twins was friends with Sean Connery. What like that's crazy. So, what happened is Robert Redford was in town, directing ordinary people in Minneapolis and Sean Connery came to visit. And somebody threw a party and my mom was catering it. So, both Robert Redford and Sean Connery were at this party and I served them dumplings. Okay. I was a little girl, but I served the dump legs and my knees were buckling and I'm like, ah, anyway, Sean Connery decides to invest in my mom's restaurant too, which is unbelievable right in Minneapolis. Oh my God. And so, once word got out that Sean Connery w seven was investing in my mom's restaurant. There were lines around the block and it was quite a quite elegant restaurant. She opened more and more restaurants. Now I'm in high school at the time. And I barely saw my mom. She literally was sleeping on the cats. She worked so hard, but she opened more restaurants and more restaurants. And by the late eighties, my mother had over 30 years. So general mills, uh, bought my mother's company and made her head of this division, this restaurant division at general mills. Now bear in mind. My mother never even went to high school and had been making 50 cents an hour as a senior. So, it was a remarkable story, really, for anybody, any woman, any minority, but really anyone with a dream, but she was also quite philanthropic. She served on several boards. She was on the board of the Minnesota Vikings and the Minnesota twins, but had never even been to a game. She spoke on the steps of the white house. She met the Clintons, just unbelievable, but she became this huge star. Anyway, she ended up buying it back cause she didn't like what they were doing to her food. And she went on to create a chain with over 50 locations, which still exists. Our family's not affiliated anymore, but it's called Leeann Chin. Okay. So, I grew up working in my mom's catering business in our tiny basement in Minnesota. And while all the other kids for ice skating or at the mall, we were frying chicken pieces gritting our teeth, but we knew something magical was happening to her. I just vowed to never work in the food business and to get the hell out of Minnesota, it was freezing cold, no offense to Norwegians or Swedish people, but there was, it was not diverse at the time. We were like the only Asian family for miles. So anyway, I left, I went to school in Boston. You guys, I went to BU actually, and then I moved to LA and worked in the entertainment industry for 14 years. And I was just so busy if I had forgotten how to cook. And while I thought I was making my mother proud. I had actually done the opposite because I had forgotten how to cook. And I think because in so many Chinese American families, you're supposed to become a doctor, a lawyer, a professor, and all my siblings are those things. And I did something that was so radically different. It forced me to work even harder to be successful. So, they wouldn't worry about me, even though they had no idea what I did. So anyway, long story short, I decided to throw a dinner party one night. I kept calling my mom asking her questions because I forgot how to do everything. And she was like, this is ridiculous. So, she got on a plane with frozen lemon chicken. She showed up on my doorstep. She cooked the whole meal, but she let everyone think that I had cooked it because she was just that kind of mom. So meanwhile, she opened my fridge and found only champagne and yogurt, completely mortified. And she set out to teach me how to cook again. So, she kept flying to LA and teaching me and my friends how to cook. And they're like, oh my God, you guys make this look so easy. You should do a book together. And I was like, we should do a book together. So, I got us a book deal, but then I realized that I was lacking. Passion and meaning in my life, even though my career was very good to me, I was in a very unhappy marriage. So, I just decided to completely change my life. And I quit my job as a senior VP at Fox. And I left my husband on the same month. Now I don't recommend doing all those things in one month's time, but first of all, I didn't have kids. So, I felt like I had the luxury to do so. And I also felt like, if not now, then when like life is social. So, I just did a complete 180 and she and I came together. We did the book together. We had a catering business together called double happiness. We had a show on PBS together called double happiness as well, which was a mother daughter cultural cooking show, but she hated to be on TV. So, she really focused on the cooking. So, I had to do most of the talking, so I'd go. Okay. So, if you don't have Asian hot sauce, you could use Mexican hot sauce right now and she'd go. No. So she was hilarious without trying to be hilarious. She was totally the straight man, but so funny and charming because of it. But anyway, we had lots of wonderful culinary adventures together, going to China for the food network and going on the today show a bunch of times it was truly a gift because finally coming together as adults, she opened up to me and told me a lot about her life in China and all of the hardships she endured. Passionistas: Tell us a little bit about your entertainment industry career. What did you do? And did you have a passion for it in the beginning? Katie: I just fell into it. I wanted to move to New York city and work in advertising like that girl. That was my dream. I wanted to be Marla Thomas, but what happened is I was, my boyfriend went to school at brown. So, I was working at a radio station and Providence, and the Warner brothers rep walked in. And we started chatting and being from Minneapolis, I didn't know anything about the entertainment industry. So, he was like, oh yeah, I represent Warner brothers and bubble lives. Like, why don't you comment for me? And I'm like, what people get paid to do that. So anyway, I was the on-campus rep for Warner brothers, and then I moved to LA and I do, you know, Nancy Kirkpatrick, Amy? Yes. Yeah. So Nancy was my boss when I worked for Warner brothers in college. And then she got me a job at a PR firm called climate Feldman, which became climate and white. So, I worked in PR when I first moved to LA, but then I realized PR wasn't really, for me, I'm more of a promotions person. So, then I went to Orion and I was a consultant, but I didn't drive to take [the bus and cabs and I lied and said, I could drive. You do what you gotta do. So then from a Ryan, I went to Disney. And then I was a manager of national promotions, and then I set up a college internship program, much like the one I participated in at Warner brothers for Disney flew all over the country, hiring interns. What a great job when you're like 25. Oh my God. So much fun. Then I got promoted and worked in national promotions at Disney. Then I left and went to Fox when I was a director of TV promotions. There. Then I got promoted. Well, see, I never wanted to stay in it. I didn't ever want, I didn't want it to move to New York. I didn't want to stay in LA and I'm on my third marriage. My life is an open book. I'm just going to tell you everything. So it was, I got married when I was 23, which is really idiotic and then he was gay. So we got divorced obviously. And so, I was going to move to New York, but I was just kept getting promoted and I'm like, why don't I keep getting promoted anyway. So, then I became a senior VP of synergy. When I was like 29. And then I ended up moving back to Minneapolis to run my mom's company for a year, which was a mistake. I won't go into that, but I came back and where she worked at universal rose had a promotion there. Then I went to an agency. Then I went back to Fox and that was my last studio job. Passionistas: So you must've been ready for a change when that moment came in your life, because those are exhausting jobs. None of those jobs are nine to five jobs. Katie: It's one thing. If you're very passionate about your career and you have this incredible, uh, stress in your life, but when you feel dispassionate and there's that incredible stress, it really is harmful to your body, your mind, body, and soul. And I felt like it just wasn't worth it. It just, it was very hard to face the studio. Exactly. Chairman of the studio, the unbelievable pressure that you're under people don't realize you guys do. And that feeling in your pit of your stomach. So, I was just like, I just saw this as like a chance to escape. I really felt like I needed to escape my life, but being like the good Chinese American girl, that I was, everything looked perfect on paper that was really living a lie because I wasn't feeling passionate about my career, but then also was not happy in my marriage. So, I just feel so lucky that a lot of people don't have the luxury to escape their circumstances. Passionistas: Let's talk about that moment where your mom flew out and helped you with the party. What did that mean to you that she did that. And how did that really start to trigger this renewed interest in food? Katie: I was surprised that she did it, but then she was so amazing in that way. Like it was amusing to me that she did it and I of course wanted to bring her out into the dining room. She was, and it was about saving face is very important in Chinese culture. And I think she was just like, I don't want them to think that you can't cook. So, you just do that. I would have stay back here. A lot of Chinese people express their love in interesting ways, non-Western way. If I did well in school, she would make a special dish. You would get a whole steamed fish and black bean sauce. If I came home with all BS, I get pork. Tell me if I got a promotion at work, she would, her secretary would send me a product purse typed by the secretary to Katie, from mom. Congratulations. It was no love. Proud of you. Love you anything. So very subtle actions of love. So ,coming out to do that was an expression of love. My renewed interest in cooking really came more from at first it was my business acumen because my friends were reacting to this. You guys are such a cute team. You make such a great team. You two together, you could really do some great stuff together. You should do a book. You know what I'm saying? I started to see a mother daughter culinary brand. That's the first thing I saw it, wasn't conscious to me. Wow. I can really now get to know my mom. I was like, Ooh, this is cool. This is like a giant big mound of putty and I'm going to shape it and I'm going to build this brand. It's going to be great. So, in the beginning, I wasn't really that into the food part. I was like front of the house. I'm going to get us gigs on TV. I'm going to develop a series. And so what ended up happening is my mother was doing most of the work and I was the front man. And so, this went on for a while and my mother was very wise and she, after we had our catering business for a couple of years, she announced that she was going to Europe with her friend, Denise for three months. But we had all these catering gigs lined up and I was like, what? Huh? What are you talking about about it? So, she left me to my own devices cause she knew it was the only way I was gonna. So, I figured it out and I added some things. Like I modernize some of the recipes and then she came back with, she didn't like it because I changed a couple of things that we got it. We only had two fights because she passed away. About 13 years ago. One was, I changed an at a mommy recipe and I used to Haney instead of peanut butter, she got mad and drove away. Very passive, aggressive. Didn't really say anything. She's like Chinese peanut butter always best gets in the car. Yeah. Another time right before we went on the today show for the first time with Ann Curry for Chinese New Year. So, it's customary to serve a whole fish to symbolize abundance because the word for abundance in Chinese is in hominine abundance means fishermen's abundance, but also a whole chicken with the beak and the tail, the head in the beacon, the tail to symbolize unity, family unity, and a favorable started finish. So, my moms, you have to have a whole chicken on the set. Mother, we cannot show a whole chicken with the head and the feed and everything on national television. And then she, we were staying with my sister at San Francisco and I'll never forget. She slammed… my mother never slammed the door. Like she was just raised in such a way that she wasn't allowed to scream or be aggressive or violent in any way, but she slammed the door. I slammed the door. And then my sister Jeanie was like, and I know what she was thinking. She was like, how could I have raised such a white daughter, such a why low. That means that white ghost, that's a derogatory term against white people. How could I have raised such a white daughter in her mind? Sure. That's what she was thinking. Anyway, I went out because we got on the conference call with the producer and I was like, I'm just wondering, we typically show a whole chicken and the producers. We cannot show that on national television. And I wasn't like, yeah, I won or anything like that. I was like, in my heart, I knew I was right. So, it was just interesting dynamic, but it was for the most part, very respectful. And like I said, the biggest gift is in those quiet moments when we were cooking together, she would open up and talk to me more like a friend. And tell me about my God being in an arranged marriage, meeting your husband 10 minutes before you get married to them. So many crazy things that happened to her. Passionistas: Tell us a little bit about your first television show together. Katie: It was called "Double Happiness." it was on PBS and because of my marketing background, I, and I just wanted to, you know, say this because a lot of people, particularly when they decide to begin, become an entrepreneur and to pivot and try something new, it's scary. They don't know how they don't know what to do, where to turn. And I think you just have to grow some balls sometimes and just ask for things. And then what's the worst thing that can happen. A person rejects you or they say, no, you're not going to die. You just move on. So, I was like trying to figure out the best distribution channel for us. We had pitched Food Network, they passed. They didn't think a Asian show would fly, which I think is ridiculous. But I was like, PBS seems like. Starting point. So, I just did some research and I found a producer based in Hawaii on the internet. She had produced a Roy Yamaguchi show and Charlie Trotter show. So, I just found her number and called her up and I was like, Hey, my name's Katie. My mom was his famous chef owned a restaurant chain. I'm coming to Hawaii. Do you want to get together for coffee? And she said, yes. So sometimes it's as simple as that. So, I think sometimes just the stars aligned. Oprah said luck is when preparation meets opportunity. And I think it is so true. So anyway, she had gotten Kikkoman to fund Roy Yamaguchi. She still had a contact there. So, they happened to have money left in their budget. They needed to spend. So, this rarely happens in a life, but we basically made the phone call and had the funding. In two weeks. We worked closely together. We shot 13 episodes in 10 days, time in Hawaii, which was fantastic. And it was challenging because I had never done TV before. And as, as you guys know, like getting up and doing a PowerPoint presentation for a bunch of executives is one. Being on television with your mom who doesn't like to say anything is another thing. I actually tricked my mom and forced her to train with my acting coach, but I told her we were going to get manicures and we pulled up to his house. She's like, where are we? I go, we're not getting manicures. We're trading with my, I take killers. So, we go and he was adorable. My acting coach was a lot like Billy crystal, like his personality, very warm and loving and so funny, but we're working with him and he's like, okay, Leanne. So, you know, what you're making right now is three ingredients. So, you can't keep your head down. It's a pretty easy recipe. You got to look up, you got to look up. Okay. And then as I've mentioned, my mother never really touched me or said, I love you. We just, she wasn't raised to hug. So, at the end of our first trial segment, he was like, yeah, got to put your arm around your daughter. At the end of the sec, she looked at me, she goes, do I have it? It was challenging for me and learning how to do TV. Isn't really something you can practice. You can try, you can work with a media coach, particularly live TV. You can't get better at it unless you're actually doing it. So, I'll say it was hard in the beginning and then we had a blast doing it. And honestly, cause I'm working on the solo show. I hadn't looked at any of the footage because it's just too painful. So, I'm planning to incorporate some of it. I've been watching some of the clips. This was years ago. We did this in 2004. It's been many years, but it's very difficult to watch and not get emotional. Passionistas: [We're Amy and Nancy Harrington and you're listening to the Passionistas Project Podcast and our interview with Katie Chin. Check out her blog filled with delicious recipes and get a copy of her latest book "Katie Chin's Global Family Cookbook" at chefkatiechin.com. And look for Katie during the 2021 Passionistas Project Women's Equality Summit being held virtually on August 20th through August 22nd. Katie is taking part in the AAPI panel called Kitchen Table Talk and the AAPI Community on Sunday, August 22nd at 2:00 PM. Pacific 5:00 PM Eastern. Later that evening, we will present The Passionistas Persist Awards to Margaret Cho and Dr. Jane Goodall. Our producing partner, Selena Luna will have an intimate conversation with Margaret Cho and we'll chat with our hero, Dr. Jane Goodall. For details, go to ThePassionistasProject.com/2021summit. Now here's more of our interview with Katie. You've written five cookbooks. So, tell us a little bit about where you draw inspiration from when you're writing a cookbook and what that process is like. Katie: The first book I did with my mom and all honesty. She did most of it because of my, I told you I was still actually working at box and then she had passed away. So, I had to really not rely on her platform or her name. And so, the next book I did was 300 best rice cooker recipes. And I had to test 300 recipes in different rice cookers. So, I had all these different testers coming in and out. What I draw my inspiration from travel. Cause I've been fortunate. I've traveled to many different countries. Most of my friends happen to be children of immigrants. I think we just birds of a feather. So, I've been so privy to so many wonderful meals cooked for me by my friend's parents. And eating out just pre COVID, obviously, and also pre- I have 13 year old twins now, but so I didn't eat out a lot when they were younger and LA were so, you know, fortunate, cause there's so many awesome restaurants and such a diversity of exciting food and so many different mashups happening. I just try to draw inspiration mainly from my friends and their parents. Also, what I see on TV and I just try. Also, as a mom more recently. So, my most recent cookbook, the Global Flavors cookbook, I think because kids have grown up watching the Food Network, watching Top Chef, making food on TikTok, their parents being able to travel, being able to take their kids to foreign countries. I think today's families in the US have a much more open and sophisticated palette than our generation. And whereas back in the day, if you went to a mini mall, oftentimes you just find pizza and donuts. Now you're likely to find Pokemon or an empanada shop. I just felt like people wanted a resource to replicate some of those flavors at home in an easy way, not requiring a million trips to an ethnic market using their everyday pots and pants. So, I'm always, I love to eat. I'm here in Vegas right now. Passionistas: You did a special for the Food Network and then you traveled to China with your mom. Can you tell us about that experience and what was it like going there with her and experiencing that? Katie: It was really awesome to be able to go back to not only been to China a couple of times, but wow. To meet her family and because of the cultural revolution, you know, she didn't see her family for 30 years. So, I can't speak Chinese, which made it challenging obviously. And they would just start laughing at me and I know enough to say hello, how are you? Nice to meet you. But they would just point at me and laugh at me, but this is one of the most memorable parts of the trip. So, we were tending to celebrate my mother's birthday at her brother's apartment and her family in particular. And I think this is quite common in China. The purpose of sitting down to eat is to eat, not to speak. Like, you're not like having conversations. You're just eating the point is to eat, not to make like chat. So, the producer who happened to be Chinese American, she was like, okay. And there's like a whole pig. They're like, it's like a big, huge banquet of food. And there's probably 14 of us around the table. She said, it's really important that when the cameras start rolling, but you guys are really gregarious talking about the food, cooking your glasses. So, I go over to my mom. I'm like, mom, they want us to sip of a, I go, can you tell them to do that? And she goes, oh, they're not going to do that. I was like, okay. So, I go back to the producer. I'm like, you really not are equipped. They're not capable of doing that. She was like, okay, that's fine. But if they can just look excited and clink their glasses without talking, you do the toast, they click their glasses and then they dig into the food gregarious. I'm like, okay, I think they can handle it. My mom tells them that. Between how to sign. I'm like, okay, blah, blah, blah, blah, blah. We're here to celebrate somebody translating. And then I do the toast and then they all sit there like this. Cause you can you imagine how bizarre and foreign all these cameras are rolling. And they're just like that. So that was pretty funny. Then we went to the world's largest floating Dim Sum restaurant it's called Jumbo in Hong Kong. And we're back in the kitchen with the dumpling master. He's teaching me how to make the delicate fold on the hard gal in the kitchen was rolling. He's teaching me, my mom, mom says, why are you so slow? But it was always out of love. That was like, thanks mom, but so wonderful. Full to be there with her. And also, again, just being there, she told me a story while we were there. That after world war II, the Japanese mafia were still threatening. A lot of the neighborhoods there that if they didn't get, get paid off, they would bomb different communities. So, my mother's father owned a grocery store. She was 12 at the time and my mother was a tomboy. So, she would deliver 50 pound bags of rice in the back of her bike. She was really a master of the Abacus. So, she had all these skills, but because she was like a tomboy, she had the least value. So the Japanese threatened to bomb and I guess her family and a bunch of the neighbors decided to leave just in case they bombed, but they didn't tell my mom. So, my mom came home from school and realized everyone had evacuated except for a couple of the employees. And I said, oh, the family decided to go to another village in case the Japanese bomb. And she realized in that moment that she had been left behind to die, but they needed somebody to stay behind just in case they didn't. So, she was there, she told me, eating dinner with the employees by candlelight she'd play Mahjong with them. And the day she would restock the inventory of the canned goods, things like that. And then three weeks later, her family came back, but they didn't even acknowledge what happened. She woke up and she said, her mom just said, get your other sisters ready for school again. So, she did that. But in that moment, she realized her life had no value in the family. And I think that's what really motivated her to work hard, to not look back to overcome. And so, her way, her survival system was all about push your feelings down, move forward and be efficient. So, we all inherited a bit of that, but through therapy, my brothers and sisters,because that's not healthy either, but she did say because my father was also emotionally abusive. If your daddy had been a supportive husband, I probably would never have done all these, all of these things because she was raised to be a contented housewife and just cook and clean and raise children. But I think that's just who she was as well. Like glass half full. I'm just gonna look at this as a gift, like in a way I would never have done all of this. He was the person that he was. Passionistas: What did you personally take away from hearing that story? Did it affect you moving forward? Katie: I think I had a lot more, I think respect for my mother, even though I was a full adult by that time, I think I, I had to grow up a little bit too, instead of relying on her, to do everything, spending so much time with her during this period and learning about that. Cause she was a person that never complained. She just never complained about it. And she rarely had a bad thing to say about people, too. I think she really taught me also coming out of the entertainment industry, the gossipy and complainy, it's both those things. So, I think it really helped me to understand her a little bit more. Like when I got divorced second time, you know, she picked me up from the airport, you know, and I was crying and she was like, you know, you should really not cry so much. It's inefficient. I was like inefficient, but I realized she couldn't help. It that's, she would never have survived unless she had that attitude. So, I try to have some compassion for that, but also important for me to break the cycle for my own children, because I don't want my daughter to think it's okay to go around life, not crying cause it's inefficient. Right? The not complaining part. That's something I'm really trying to it's not doing successfully that way. Passionistas: So speaking of your, your children and especially your daughter, you've carried on the tradition of filming, cooking shows with relatives. So, tell us about what you did during the pandemic with your daughter. Katie: So I have a catering business called Wok Star Catering, and I obviously had to pivot and we have a home in Lake Arrowhead. So, we decided to skip town for about seven months. So, when it started, I was so bored cause I had to get bored easily. I just thought, oh, why don't we do a live streaming cooking show? I had done a few here and there with some friends. I mean, she's pretty, gung-ho about things, so she's okay. And it just started out something to do and something to get some friends involved and have guests on the show via Zoom. And so, we started doing it three times a week, and then we got sponsors. Then we got all these people interested in being on the show and it became a thing and we have a pretty loyal following and we have friends helping us out, like all him straight. And my brother now is actually part of the crew, too. So, it just became so fun for her and I did it to do together. And what was so beautiful for me was to watch her evolution being on camera because she's a dancer. So, she's used to performing, but in the beginning, she was pretty shy and then she just, I don't know, large and in charge and. My husband just pointed out in the show with your mom, she would criticize you and correct you the whole show. And now my daughter does that to me. So, I just can't get your break. I get it. I got it for both EDS because Beck is very like type a, I think she'll be a producer. Not necessarily like on-camera talent. She's just very, don't forget to do this, mommy. And don't forget to do that. Mommy, you didn't add the soy sauce. Talk about the giveaways. It's been really fun because she now takes charge. Like I intentionally try to remember during the show to just turn it over to her, Becca, take it away, tell everybody what to do next. And I also think this generation of kids doing TikTok and growing up, being on YouTube, they're not as self-conscious about being on camera has been really great. And she has all these fans, like people just want to see Baca. This complete stranger was like the nibbler, Becca is the nibbler. Cause she's always taking bites of food. She doesn't realize she's doing it. This has become a thing, hashtag the nibbler. And we actually have merchandise that says Hashi, the nibbler that we're selling and also a Becca rocks. That's been just so really a lot of fun and adorable to do. And then since then she joins me when I do these monthly TV segments for bloom TV, for national pediatric cancer. So, we cook along with a pediatric cancer warrior along with the host of the show. And also trying to teach her about philanthropy [and it's just a great way to do it. And also to build her confidence. Passionistas: Do you think you have a particular trait that has helped you succeed? Katie: My friends have said this. I do think I have. like, I, I really try to see the good in people and I really try to have fun. And I think that what has really been helpful to me are my friendships with other women. And the network of women that I felt because a favorite quote of mine is for every successful female entrepreneur entrepreneurs, there's five other successful female entrepreneurs that have her back. And I think that there's a stereotype of successful women being bitches and too aggressive. And I've found that to be not the case, maybe once in a blue moon, but most of the women that I encounter that are entrepreneurs or even in my career, really just try to help each other out. So ,during COVID, what happened is a friend of mine and I, she runs a PR firm. We decided to start a virtual women's game night and it was just like a handful of us. So, we were playing Taboo on Zoom, but all of a sudden this magical thing happened more and more women started to join this chat. And very few of them actually played the game. It became a drawing game, but it became this community of women in this chat, sharing advice, lifting each other. Cheerleading. Like I would see something, this might she's on the chat. She's a documentarian just saw that she was doing a fireside chat. I put it in the chat. Then everybody started to do that for each other political commentary. Where are we on my eyebrows plug? Like everything under the sun. And as a result, I can't tell you how many of these women have gone on each other's podcasts, become friends. Lifting each other up. And we finally, and so many of them hadn't actually met in person. We finally had to get together two weeks ago, you guys are going to have to join. We hired a DJ, we dance for five hours straight. It was so phenomenal, but the whole point wasn't to let's network and see what business comes of it. But it just all happened so organically in that. And I think I'm just really proud of how did that I didn't set out to, for that to happen, but it did happen and it continues to grow and it's just been so fulfilling for me. Passionistas: Thanks for listening to our interview with Katie Chin. Check out her blog, filled with delicious recipes and get a copy of her latest book "Katie Chin's Global Family Cookbook" at chefkatiechin.com. Please visit ThePassionistasProject.Com to learn more about our podcast and subscription box filled with products made by women owned businesses and female artisans to inspire you to follow your passion. Sign up for our mailing list and get 10% off your first purchase. And get your tickets now for the 2021 Passionistas Project Women's Equality Summit featuring Katie Chin on the Kitchen Table Talk in the AAPI Community panel on Sunday, August 22nd [00:34:00] at 2:00 PM/pacific 5:00 PM and The Passionistas Persist Awards featuring Margaret Cho and Dr. Jane Goodall on Sunday, August 22nd at 5:00 PM/pacific 8:00 PM. Eastern. For details, go to the ThePassionistasProject.com/2021Summit. And be sure to subscribe to the Passionistas Project Podcast, so you don't miss any of our upcoming inspiring guests. Until next time, stay well and stay passionate.
Mochi doesn't just mean ice cream, y'all. Listen to Smart Mouth: iTunes • Google Podcasts • Stitcher • Spotify • RadioPublic • TuneIn • Libsyn Check out all our episodes so far here. If you like, pledge a buck or two on Patreon. Smart Mouth newsletter Smart Mouth IG Katherine Twitter Useful Smart Mouth merch! Use code shipshiphooray! for free shipping. Music: Turning Up by Arashi Sources: Iroha Japan Fighting Arts Kikkoman Discover Nikkei The History and Culture of Japanese Food Eden Brown Rice Mochi Brown Rice Mochi of Osawa Check out: Gayest Episode Ever
On this episode of Ichimon Japan we ask: Are rabbits counted as birds because eating meat was taboo in Japan? Topics Discussed The practice of counting rabbits as if they were birds in Japanese Whether Japanese people eat meat What exactly qualifies as meat The history of meats "bans" in Japan The hypocritical and dubious nature of meat "bans" in Japan What the earliest written Japanese records say about meat consumption in Japan The influence Buddhism had on the practice of eating meat in early Japanese history The declaration by Emperor Tenmu in April of 675 AD that prohibited people from eating meat in Japan How the consumption of wild game was tacitly permitted throughout much of Japanese history A description of a Heian era feast involving bear paws and rabbit spleens Possible penalties faced by those who ate meet Having to fast for eating meat The arrival of the Portuguese in Japan and the hard time they supposedly had adjusting to the Japanese diet The Tokugawa's promotion of Buddhist culture and ideas Meat bans and meat eating during the Edo Period Shops in Edo that sold the meat of wild game The discrimination faced by people who slaughtered animals and tanned hides Consuming meat for medicinal purposes How meat consumption was looked at in a much more positive light during the Meiji Period An incident in 1872 in which Buddhist priests broke into the Imperial Palace due to opposing the Emperor's promotion of meat consumption The death of the historical Buddha The counter system in Japanese What the Japanese counter -hiki (匹)is usually used for What the Japanese counter -tō (頭) is usually used for The supposed "correct" way to count rabbits in Japanese Various theories about why -wa, the counter that is normally used to count birds, is supposed to be used to count rabbits as well The rabbits are counted using -wa because their ears resemble wings theory The similar flavor and net theory A theory that says that -wa is supposed to be used to count rabbits because of the kanji used to write rabbit in Japanese The theory that people decided to count rabbits in the same way they count birds because they wanted to create a loophole in order to get away with eating meat An atypical reading of the kanji for rabbit How butterflies are counted using the same counter used for livestock in Japanese And much more! Support on Patreon If you enjoy Ichimon Japan and want to ensure that we're able to produce more episodes, then please consider becoming a patron on Patreon.com. You can join for just $1 a month and that comes with perks like early access to episodes, a shout-out at the beginning of a future episode, bonus content, and discounts to Kimito Designs. For $3 a month you get all that plus access to Japanese Plus Alpha, a podcast produced by me (Tony Vega) that focuses on the Japanese language and its many quirks. Whether you are studying Japanese or just enjoy learning about language and linguistics, you'll enjoy Japanese Plus Alpha. And it goes without saying that if you sign up, you'll also get my undying gratitude. Thanks in advance! Support on Patreon Sources, Links, Videos, Etc. For mroe information about Japan's relationship with so-called meat bans, you can check out the article below. This is the one that was found on the Kikkoman website. Removal of the Ban on Meat: The Meat-Eating Culture of Japan at the Beginning of Westernization (Dr. Zenjiro Watanabe) Here is another English-language reference. Why Eating Meat Was Banned in Japan for Centuries Here are some of the Japanese-language articles used as sources for this episode. 肉食禁止の歴史 第２回 ウサギは鳥の一種？名前と数え方の由来の謎(なぞ) うさぎの数え方の謎！「匹」と「羽」どっちが正しいの？由来も併せて紹介！ なんとなんとｍお以外で不思議な数え方鳥でもないのに、うさぎを「一羽、二羽」と数えるのはなぜ？ “匹”や“頭”など、動物の助数詞の意味とは？ 【日本の肉食禁止の歴史】約1200年に渡って肉食が禁止だった理由 To check out the two shirts inspired by today's episode, use the links below. Or you can just go to KimitoDesigns.com. Any purchases from KimitoDesigns.com will support this show. Cute & Yummy Rabbit Head Unisex Jersey Short Sleeve T-Shirt Heather Midnight Navy Cute & Yummy Rabbit Head Unisex Jersey Short Sleeve T-Shirt Rabbits Are Birds in Japan Unisex Jersey Short Sleeve T-Shirt Here's some of the Ichimon Japan episodes mentioned in this episode. Can sexy things give you anime style nosebleeds? (The Nosebleed Episode) | Ichimon Japan 16 What’s so scary about the hour of the ox? (About Ushi no Koku Mairi) | Ichimon Japan 21 What annoys you about living in Japan? (Part 1: Bookstores, Ice Cream Floats, Repetitive Language, & More) | Ichimon Japan 33 What annoys you about living in Japan? (Part 2: Chinese Names, Short Sleeves, Bears, & More) | Ichimon Japan 34 Don't forget to check out the latest episode of the Japan Station podcast. The Truth About “Washoku”: Addressing Japanese Cuisine and Washoku’s UNESCO Classification (Dr. Katarzyna Cwiertka) | Japan Station 63 Japanese Vocabulary List Most episodes feature at least one or two interesting Japanese words or phrases. Here’s some of the ones that came up on this episode. All information is from Jim Breen's WWWJDIC. Usagi うさぎ (n) rabbit; hare; coney; cony; lagomorph (esp. leporids) Hane, -wa, u 羽 : 羽(P); 羽根(P) 【はね(P); は(羽)】 (n) (1) feather; plume; down; (n) (2) wing; (n) (3) (羽根 only) blade (of a fan, propeller, etc.); (n) (4) (はね only) (See シャトル・1) shuttlecock (in badminton); (n) (5) (羽根 only) (also written as 羽子) (See 羽子・はご) shuttlecock (in hanetsuki); (n) (6) (羽根 only) (See 矢羽・やばね) arrow feathers; (P); 【わ(P); ば; ぱ】 ; (ctr) counter for birds, rabbits, etc.; (P); 【う】 ; (n) (See 五音) fifth degree (of the Japanese and Chinese pentatonic scale) Umō 羽毛 【うもう】 (n,adj-no) feathers; plumage; down -hiki 匹 : 匹(P); 疋 【ひき(P); き】 (ctr) (1) (ひき only) counter for small animals; (ctr) (2) counter for rolls of cloth (two han in size); (ctr) (3) (き only) (arch) counter for horses; (n) (4) roll of cloth Atama, Kashira, -tō 頭 【あたま(P); かしら(P)】 (n) (1) head; (n) (2) hair (on one's head); (n) (3) (あたま only) mind; brains; intellect; (n) (4) leader; chief; boss; captain; (n) (5) top; tip; (n) (6) beginning; start; (n) (7) (あたま only) (See 頭数) head; person; (n) (8) (あたま only) (abbr) (See 頭金) down payment; deposit; (n) (9) (かしら only) top structural component of a kanji; (n) (10) (あたま only) (col) {mahj} (See 雀頭・ジャントー) pair; (P); 【とう】 ; (ctr) counter for large animals (e.g. head of cattle); counter for insects in a collection; counter for helmets, masks, etc. We Want Your Questions Is there something about Japan that confuses you? Is there something about Japanese culture that you would like to learn more about? Is there something in Japanese history that you would like us to explain? We're always looking for new questions about Japan to answer, so if you have one, please send it to ichimon@japankyo.com. Special Thanks Opening/Closing Theme: Produced by Apol (YouTube, Twitter, Facebook, Fiverr) Ichimon Japan cover art: Produced by Erik R. Illustration in featured image: By Rhama based on concept by Tony Vega Follow Japankyo on Social Media Facebook (@JapanKyoNews) Twitter (@JapanKyoNews) Full Show Notes https:///www.japankyo.com/ichimonjapan
In this XXL episode, Alex and Tom travel to Moscow for SUPER MARIO and THREE RUSSIAN BOGATURS, Osaka for FIGHT! KIKKOMAN, and the 2004 music scene for PUNK-O-MATIC. Also featuring Nickelodeon, alien remixes, crab trauma and your emails! Video links in the show notes.
Meet the Kikkoman himself, Glenn Molinet. In this episode, Glenn and Nate express empathy for their father's tragic trip down a ditch, scale two prime sandwiches alongside some of the world's most popular drinks, and describe how nerve-racking a steak dinner can be. Support: https://www.youtube.com/user/DeltahCharlie https://astronautapparel.com https://anchor.fm/58westking Subscribe. Download. Listen. Rate. Review. Share. Love. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Äntligen fick vi tid till att podda lite! I detta avsnitt har vi med oss Shoot to Eat-Kocken Robban Lundberg som berättar lite om pälsjakten under sin fars barndom och - så klart ger oss ett prima recept på fjällröding som många har fyllt frysen med nu under vårvintern. Annars så jäglar vi om castorjakten, Stryparn kunde inte komma så det kanske saltas lite. Mysteriet kring ripbommen är uppklarad! Vi ordar lite om nyheter från Norma, Bondstrike och Silencer Series. Lyssnar frågor: 222 rem med räffelstigning 1:12, Tips på roliga skytteövningar, björnjakt, klass 2 jaktammo till 6,5x55. Beaver-retriever 1.0 har testats, 2.0 och 3.0 har tagits fram - 1.0 dög inte riktigt till. Ja allt det och lite till, alldeles gratis! Vi har beställt nya tygmärken med vår logga, finns att köpa som lösa märken som går att värma och/eller sy fast på valfritt plagg. Sen kan man beställa märket på en eminent Shoot to Eat-keps om man villhöver en sån - skicka ett DM på instagram! Mycket nöje! //André, Nicklas & Robban
To kick off the year we talk Aaron Hernandez, Playoffs, and OBJ. We sip, "New Phone Who Dis?", by Evil Genius, a Plum Wine by Kikkoman, and, "Lake Shore Fog", by Southern Tier. Drink Responsibly. --- Support this podcast: https://anchor.fm/pregamepeeps/support
I look at a special edition bottle of Kikkoman soysauce.Submit a question for WILA's 100th episode:http://www.crossrecord.com/100-questions.htmlSupport the podcast and become a patron! https://www.patreon.com/emilycross See acast.com/privacy for privacy and opt-out information.
American Fans Discuss The Global Sport
Kim, Brim, Zambo and Mr. Greer are back at it again. Apart from all the usual shenanigans, the gang chats about everything pop culture with all the trimmings and the cast is joined by The Murph of Murph's Bloody Mary Mix, and Lee Arenberg who is best known for his work as the Legendary character, Pintel in the Pirates of the Caribbean films and Grumpy in, Once upon a time. The GHR Crew chats him up about stuff, things, and what he has in store next for the world. Enjoy!
Kim, Brim, Zambo and Mr. Greer are back at it again. Apart from all the usual shenanigans, the gang chats about everything pop culture with all the trimmings and the cast is joined by The Murph of Murph's Bloody Mary Mix, and Lee Arenberg who is best known for his work as the Legendary character, Pintel in the Pirates of the Caribbean films and Grumpy in, Once upon a time. The GHR Crew chats him up about stuff, things, and what he has in store next for the world. Enjoy!
Show Notes: NYC Underrated Restaurants: http://www.grubstreet.com/2019/03/nyc-chefs-on-the-citys-most-underrated-restaurants.html Primitive Skate x Kikkoman: https://primitiveskate.com/collections/kikkoman?gclid=CjwKCAjwmq3kBRB_EiwAJkNDp1tIhuFkq9PCPT-ZA58N3wwQaWsl0qQkAYswcQt6hN7csJWmQ4L9HBoCo-gQAvD_BwE Largey Out: https://la.eater.com/2019/3/15/18263916/jessica-largey-simone-out-restaurant-chef-changing-news Sean Brock's New Spot: https://nashville.eater.com/2019/1/24/18195904/sean-brock-nashville-appalachian-restaurant-plans WeWork Funding: https://www.eater.com/2019/3/14/18264300/wework-food-inovation-lab-co-working-accelerator-new-york-city MAD Academy: https://www.madfeed.co/2019/danish-government-and-mad-announce-the-creation-of-an-academy/ California Michelin: https://la.eater.com/platform/amp/2019/3/5/18250617/michelin-guide-restaurants-los-angeles-southern-california-san-diego-santa-barbara?utm_campaign=la.eater&utm_content=chorus&utm_medium=social&utm_source=twitter&__twitter_impression=true https://www.sfchronicle.com/restaurants/amp/What-s-behind-the-600-000-California-tourism-13683187.php?__twitter_impression=true Secret Lives of Private Chefs: https://www.tastecooking.com/secret-lives-private-chefs/ F&W Great Restaurants List: https://www.foodandwine.com/travel/restaurants/best-restaurants-work-jobs-methodology https://www.foodandwine.com/travel/restaurants/best-restaurants-work-jobs Learning Food Online: http://www.grubstreet.com/2019/03/streaming-cooking-videos-bon-appetit-munchies.html Middle Child by J. Cole: https://open.spotify.com/album/3XzSOIE6zGLliuqsVGLmUc
Tess, Molly, and Emily check in about watching carefree murder sprees on American Crime Story, ghost cats, and a special call from an early 00's internet celebrity. Call in to Night Call at 240-46-NIGHT This episode is sponsored by: [Risk! Podcast](http://risk-show.com/) Articles and media mentioned this episode: TV Series, [Curb Your Enthusiasm](https://www.imdb.com/title/tt0264235/?ref_=fn_al_tt_1) TV Series, [American Crime Story](https://www.imdb.com/title/tt2788432/?ref_=fn_al_tt_1) Podcast, [North Mollywood](http://www.mtv.com/news/podcasts/north-mollywood/) Book, [Vulgar Favors](https://www.indiebound.org/book/9780385334358) by Maureen Orth Reddit, [r/americancrimestory](https://www.reddit.com/r/americancrimestory/) Podcast, Dirtcast, ["The Making of the Portrait of a Serial Killer in the Dark"](https://www.stitcher.com/podcast/fusion-media-group-2/dirtcast/e/58619688) Film, [Extremely Wicked, Shockingly Evil, and Vile](https://www.imdb.com/title/tt2481498/?ref_=nm_flmg_act_4) Film, [Psycho](https://www.imdb.com/title/tt0054215/?ref_=fn_al_tt_1) TV Series, [New Girl](https://www.imdb.com/title/tt1826940/?ref_=fn_al_tt_1) Film, [The Talented Mr. Ripley](https://www.imdb.com/title/tt0134119/?ref_=fn_al_tt_1) Film, [Fargo](https://www.imdb.com/title/tt0116282/?ref_=fn_al_tt_2) TV Series, Forensic Files, ["The Disappearance of Helle Crafts"](https://www.imdb.com/title/tt1469597/?ref_=ttep_ep1) TV Series, [American Horror Story: Hotel](https://www.imdb.com/title/tt1844624/episodes?season=5&ref_=tt_eps_sn_5) Album, [Artpop](https://en.wikipedia.org/wiki/Artpop) by Lady Gaga Song, ["Donatella"](https://www.youtube.com/watch?v=SCS13YSZikU) by Lady Gaga TV Series, [Transparent](https://www.imdb.com/title/tt3502262/?ref_=fn_al_tt_1) Song, ["Gloria"](https://www.youtube.com/watch?v=355Fk8drgZE) by Laura Branigan Song, ["Gloria"](https://www.youtube.com/watch?v=7RI-QtEAwvE) by Van Morrison Song, ["Oh Sherrie"](https://www.youtube.com/watch?v=5-WpsdC2-Cc) by Steve Perry Song, ["Crimson and Clover"](https://www.youtube.com/watch?v=GpGEeneO-t0) by Tommy James and the Shondelles Film, [The Snowman](https://www.imdb.com/title/tt1758810/?ref_=nv_sr_2) Song, ["Pop Corn"](https://www.youtube.com/watch?v=YfdLh0MHqKw&t=57s) by Hot Butter Film, [My Girl](https://www.imdb.com/title/tt0102492/?ref_=fn_tt_tt_1) Article, LiveScience, ["Tiny Dino-Era 'Night Mouse' Found Above Arctic Circle"](https://www.livescience.com/64835-cretaceous-night-mouse-above-arctic-circle.html) Article, The Verge, ["The Trauma Floor"](https://www.theverge.com/2019/2/25/18229714/cognizant-facebook-content-moderator-interviews-trauma-working-conditions-arizona) Website, [You're the Man Now, Dog](https://web.archive.org/web/20011007184416/http://www.yourethemannowdog.com/) Video, [Fight! Kikkoman](https://www.youtube.com/watch?v=Wz-mJed_bP0) Video Series, [Salad Fingers](https://www.newgrounds.com/collection/saladfingers) Video Series, [Strindberg and Helium](http://www.strindbergandhelium.com/) TV Series, [The Mighty Boosh](https://www.imdb.com/title/tt0416394/?ref_=fn_al_tt_1) TV Series, [The Sifl and Olly Show](https://www.imdb.com/title/tt0189308/?ref_=nv_sr_1) Song, ["Bulbs"](https://www.youtube.com/watch?v=piRfnkqGMQs) by Van Morrison Theme Song, [Succession](https://www.youtube.com/watch?v=d2KeCQm4-PE) "Night Call" by [4aStables](https://www.4astables.com/). Sound effects by [Dynamicell](https://freesound.org/people/Dynamicell/sounds/17552/). Additional sfx from [freesound.org](https://freesound.org/). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Revisiting the Kikkoman conversation; Rewards at gas stations; Thrifty Traveler; A Star is Born; Bradley Cooper impersonations
Kikkoman soy sauce; Maryann from Brooklyn responded to Jason on Instagram; Lindsay Lohan needs endorsements on Facebook; Cameo app; Jason telling stories about his fake boyfriend.
Soy Sauce! Did you know an ancient goddess is responsible for handing over this recipe to an emperor? It's way more complicated than that but for the sake of this intro blerb, you should listen to find out more. We hand out the first Desert Island Dips Iconic Bottle Award. Emily talks about the fascinating history of the soy sauce sachet. Tennis star Genie Bourchard dips her pizza in soy sauce. Is she on to something?
Kari Bedgood oversees the marketing and public relations functions for Active Wellness. She leads an innovative, results-driven team responsible for lead generating marketing campaigns, brand management and strategic communications that support the company’s sales and growth objectives. Prior to joining Active Wellness in 2014, Kari was Vice President of Marketing and PR for Club One and also worked for Ketchum’s Brand Marketing and Consumer Food account management teams serving clients such as 24 Hour Fitness, Kikkoman and Clorox. She has been a featured speaker on Marketing best practices for industry associations including IHRSA and Club Industry. Kari earned her Bachelors of Arts in Journalism from Indiana University, Bloomington.
Dr. John van Willigen, author and practicing anthropologist, emeritus professor of anthropology at UK, talks with Rona about ways food and anthropology intrigue him. He grew up in Wisconsin, eating what he later realized we might now call "ethnic food," from his family's Dutch heritage: split pea soup for pretzel cookie. Later he studied what happened when Kikkoman established soy sauce production in rural Wisconsin, then moved to Arizona and did community organizing among the Papago Tribe of Arizona (now the Tohono O’Odham Nation). John has done field work in in India, rural Kentucky, and Indonesia. He is the author of principal college texts in Applied Anthropology and rapid research, along with a book about Kentucky farm life from 1920-1950, and one about Kentucky's community cookbooks as cues to our history, culture and foodways.
On this episode of Saucewise, we evaluate everyone's favorite salty brew. We also discuss renaissance-era geocaching, the Twitter verification process, and the Pokemon Gen 7 metagame (again).
These days, soy sauce is found in practically every pantry worldwide. Tune in to learn about one of the world’s oldest condiments, originating from China, and the backbone to so many Asian dishes. Josh Grinker, Co-Owner and Executive Chef of Kings County Imperial in Brooklyn, joins us to chat about their soy sauce on tap, why it tastes different from your bottle of Kikkoman, and how he uses it to make their delicious Chinese food.
I was multi-tasking today and got Uncle Nick (@nickasun) on the phone to ask me Minnesota Fightin' Vikings related questions while I cooked some homemade General Tso's Chicken & Lo-mein. Yes. This really happened and it turned out damn good. The food that is!Sweet & Spicy Questions Include• Which team or teams outside the NFC north poses the biggest threat?• What do you think will be the vikings record verses the NFC north this season• Which QB will have a better statistical record this year? Teddy or Wilson• Will the home record be better or worse this year compared to last? (5-3) last year• Which WR/TE will receive the most yards?• Which WR/TE will receive the most touchdowns?• Who will be the better back up RB? Mckinnon, Aisiata, banyard• Most points Vikings will score in a regular season game?• Who will last longer with the vikings? Wilfs, Zimmer or Speilman?• Which player seems to be most likely traded mid-season?All that and other "Kikkoman soy sauce is the ONLY soy sauce" chatter on this edition of the Purple FTW! Podcast!An Andy Carlson Joint.Follow us on Twitter: @PurpleForTheWin - http://twitter.com/purpleforthewinVisit the Website: http://purpleftw.comSubscribe to Podcast on iTunes: http://purpleftw.com/itunesWe're also on Stitcher! http://purpleftw.com/stitcherMusic for the Purple FTW! podcast is created by & produced by deeB.To hear more of his tracks, check out http://soundcloud.com/deeb
This week on A Taste of the Past, Linda Pelaccio delving into the history of soy sauce with Helen Roberts, the Publicity Manager and Creative Culinary Director at Kikkoman USA. Soy sauce has a rich history, dating back to 500 B.C. in China! Learn about the brewing processes that are used to make soy sauce! Tune in to learn about the Japanese standards for soy sauce, and why many soy sauces in the United States would not pass as authentic in Japan. Helen also shares some alternative uses for soy sauce; learn how to brine your turkey and make chocolate with soy sauce! Hear about the rich family history of the company, and its horizontal operating ideology. Check out the Kikkoman USA documentary trailer on their website. “Make haste slowly” – it’s the Kikkoman way! This episode has been brought to you by S. Wallace Edwards & Sons. “People haven’t learned how to use soy sauce properly. A lot of times, it seems too salty because they have used way too much. You should use soy sauce as an umami ingredient to increase the flavors of everything else.” [10:30] — Helen Roberts on A Taste of the Past
© 2020-2025 Ivy Podcast Discovery LLC
