POPULARITY
4 episodes with Kobe beef
2 episodes with Kobe beef
2 episodes with Kobe beef
2 episodes with Kobe beef
2 episodes with Kobe beef
2 episodes with Kobe beef
2 episodes with Kobe beef
Joined by friend of the podcast and travel expert Rob Dyer of The Real Japan, the Krewe explores Hyogo Prefecture and everything it has to offer! From popular spots to secret gems, Rob reveals his insight into place he calls his second home, foods that are must eat, and things that are must do! Hell yes to zip lining into Godzilla's mouth! Don't miss out on this fun travel episode!------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts. Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page, Blue Sky Social: @kreweofjapan.bsky.social, & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode (timestamps [hh:mm:ss] where you can find the code)!Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan! (01:15:10)------ Rob's Links ------The Real Japan WebsiteRob on TwitterThe Real Japan on FacebookThe Real Japan on InstagramHow to Travel in Japan Without Speaking Japanese (Audiobook)------ Past KOJ Travel Episodes ------Checking Out Miyagi ft. Ryotaro Sakurai (Guest Host, William Woods) (S5E5)Explore Matsue ft. Nicholas McCullough (S4E19)Travel Hiroshima ft. Joy Jarman-Walsh (S4E4)Travel Aomori ft. Kay Allen & Megan DeVille (S3E17)Hungry For Travel ft. Shinichi of TabiEats (S3E15)Henro SZN: Shikoku & the 88 Temple Pilgrimage ft. Todd Wassel (S3E12)Border Closures Couldn't Stop These Visas! ft. Rob Dyer & Allan Richarz (S3E11)Off the Beaten Path: Kansai ft. Rob Dyer [Part 2] (S2E12)Off the Beaten Path: Kansai ft. Rob Dyer [Part 1] (S2E11)Japan Travel Destination: Hokkaido ft. Kay Allen (S2E7)Navigating Nippon: Where to Go in Japan? ft. Kay Allen of JNTO (S1E11)------ JSNO Upcoming Events ------JSNO Event Calendar
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In this episode of "Sleepless in Singapore," I recount the transition from Korea to Japan, starting with a curious encounter with a kimchi pastry in Busan. This prelude to our travels led us to a ferry ride to Fukuoka, where Japan presented itself not with the anticipated high-tech spectacle but with serene, orderly streets and an unexpectedly quiet ambiance. Settling into our modest accommodations, we dove into the local cuisine with a bowl of hearty ramen and marveled at the advanced features of Japanese toilets. The culinary journey peaked with our first taste of Kobe beef, an experience marked by its subtle, buttery texture and rich flavors, highlighting the unique culinary heritage of Japan and setting the tone for a trip filled with surprising discoveries and quiet reflections.
Our guest is Yuki Ueki, the assistant vice president of Zen-Noh America. Zen-Noh America is a subsidiary of the National Federation of Agricultural Cooperative Associations of Japan.As you may know, Wagyu beef is known for its extreme marbling and delicateness, as well as its unique, pleasant flavor. Behind its deliciousness, there is so much to discover such as its breeds, how it is raised, and the healthy unsaturated fat it contains.In this episode, we will discuss what wagyu is by definition, the difference between wagyu, washu, and Kobe beef, the grading program to guarantee wagyu's quality on your plate, why wagyu's fatty marbling is not bad for you, and much, much more!!!-----THE NOTO PENINSULA EARTHQUAKE DISASTER RELIEF As you may know, a major earthquake struck Japan's Noto Peninsula in Ishikawa Prefecture on January 1st. The death toll keeps climbing and the damage to the beautiful region is tremendous. Importantly, 10 of the 11 sake breweries in the Noto Peninsula were completely or partially destroyed. So if you can, please donate through reliable organizations including: The Japanese Red Cross https://www.jrc.or.jp/english/relief/2024NotoPeninsulaEarthquake.html Peace Winds America: A fundraiser by US-Japan Foundation/US-Japan Leadership Program https://www.globalgiving.org/fundraisers/49472/ The Ishikawa Sake Brewers Association https://www.ishikawa-sake.jp/index.php (the donation account details) https://www.ishikawa-sake.jp/images/97-1.pdf) Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.
In this episode of the show, I talk about this famous butcher shop in Japan. Rise to internet stardom has led to an explosion in customers,signing up and anxious to try what has become one of the rarest foods in the world. --- Send in a voice message: https://podcasters.spotify.com/pod/show/emmanuel-pompee/message Support this podcast: https://podcasters.spotify.com/pod/show/emmanuel-pompee/support
Many Restaurants With Kobe Beef on Their Menus Are Not Actually Serving Kobe Beef…. Japanese Kobe beef is considered the tastiest beef money can buy: a single steak can cost as much as $600. But an INSIDE EDITION investigation found that while some menus advertise Kobe beef, they are actually serving up meat of lesser value. Kobe beef, which has a marbled appearance, comes from pure-bred cattle raised on a special diet in Japan. The meat can cost $55 dollars an ounce, and only 400 pounds get shipped to in the U.S. each month, according to Kobe beef distributor Brent Nakama. Today, there are only 8 US retailers authorized to sell this rare, premium product, and only 37 to 43 US restaurants have the certification to serve it. Crowd Cow is honored to have earned our license and to work with Kobe farmers and processors as an official member of the Kobe Beef Association. #kobebeef #KobeBeefSteaks #Vansilk1127 --- Support this podcast: https://podcasters.spotify.com/pod/show/van-silk/support
Learn about the world of beef with Colorado Craft Beef and GET SIMPLIFIED! Like & Subscribe. Website: https://coloradocraftbeef.com/ Instagram: https://www.instagram.com/coloradocraftbeef/ Nicky Rod, widely known as the Black Belt Slayer, hail's from New Jersey, the land of pizza & biceps. He is a two time ADCC silver medalist, an EBI absolute world champion, as well as the world's most beautiful grappler. Nicky Rods Instructionals: https://bjjfanatics.com/collections/d... Ethan Crelinsten, clearly the most intelligent and most good looking of the the three Simple Men, is a two time ADCC trials winner, as well as placing 1st in thousands of other tournaments. His grappling prowess goes far beyond what Nicky rod and Damien hope to acquire. As you listen to the podcast, pay most attention to Ethan as he will most likely be saying the coolest shit. Ethan Crelinstens Instructionals: https://bjjfanatics.com/collections/a... Damien Anderson is an ADCC Trials Bronze Medalist with multiple wins over multiple black belt world champions. Currently ranked 8th in the world at 145lbs and 9th at 155lbs. Also has ownership rights of Ethan Crelinsten Damien Andersons Instructionals: https://bjjdamienonline.teachable.com/ Nicky Rod, Damien Anderson & Ethan Crelinsten are based in Austin, Texas and roll daily at B-Team Jiu Jitsu. Make sure to visit our sponsors, MASF Supplements/ Violent Hippie use promo code "SIMPLEMAN" at check out to receive a 15% discount "BE KIND OR ELSE!" Wepsites: masfsupplements.com violenthippie.com Instagram: https://instagram.com/violent__hippie.. . Merch Store: https://www.alvafitness.com/collectio... Facebook: https://www.facebook.com/profile.php?.. . TikTok: https://www.tiktok.com/@thesimplemanp.. . Carne Jerky: https://www.instagram.com/_carnejerky/ JitzBitz: https://www.instagram.com/jitzbitzori.. . 0:00 Intro (How Did The Podcast Start?) 3:00 Promos! (MASF/Violent Hippie, Carne Jerky, Merch) 4:15 Simple Men Gambling 7:00 Welcome Jeff of Colorado Craft Beef 10:40 Grass Fed vs Grain Fed Beef, Whats The Deal? 15:50 Cow Breeds 17:20 Breeding Cows Timing 18:35 Havesting Statistics 20:55 Biggest Beef Importers 24:20 How Did Colorado Craft Beef Get Its Name Out There? 28:00 Cow Wrestling 30:18 Set Up For Your Career 32:15 Kobe Beef vs Wagyu Beef 34:50 The Cow Market, How Does It Work? 40:00 Steak & Role 41:55 Cowboy Shit! 42:40 The World of Bull Riding 47: 26 How Is Veal Made? 48:48 Does Diet Effect The Milk of Cows? 50:20 Favorite Steak? From Ribeye to Human 53:00 Outro
We talk about Ohtani and why hasn't he taken the time off to get his Tommy John surgery? Also, we talk to JB Long the voice of the Los Angeles Rams, we ask him about the Win over the Seahawks and what he expects to see from them this week against a strong San Francisco 49ers team. Corporate Greg joins us in studio for another edition of FACT or CAP! Allen tells us a story of him having dinner in Japan at a prestigious Kobe beef restaurant in Kobe, Japan. Learn more about your ad choices. Visit megaphone.fm/adchoices
Japanese food are have their own distinctive taste and aroma if you describe in one word Oishi
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POW!! ZOOM! KABOOM!! This week we're hitting LILLY'S CANTINA in the Midtown/Westport/Roanoke/Southwest Trafficway part of town (Next to the Cat Cafe!) and chatting it up with Cast & Crew members (Chris Cole, Violett Springate & Jen Raines) of the KC Fringe Festival show 'KING KIRBY!' (See it July 22nd thru 30th at Upside Bungee in the West Bottoms!) Our guests tell us about the play (Cigar Chompin' and Mustache Fun!) and we get a little into the History of Jack Kirby, Stan Lee and Marvel/DC Comics! Chris, Voilett and Jen also come in hot with some strong Quesadilla Opinions! (Maybe a little too much Quesadilla talk for Dave's taste!) WE ALSO DISCUSS: Quesadillas the Size of Babies?! And Accidental Extra Tacos at the bottom of your Taco Bell bag!! Eat it like the gift/mistake it is or let it stay there and get cold?! In the TACO TICKER we taco 'bout THE WORLD'S MOST EXPENSIVE TACO!! It's got a Goldflaked Tortilla, Lobster, Kobe Beef, Beluga Caviar and much more!! WOULD YA ORDER IT?! AND there's a new Taco Chain coming to the metro area called TACOS 4 LIFE that wants to help conquer world hunger with every purchase! In TOWN OF THE TACO we get into our Favorite KC Landmarks, the Best Place to see a Concert/Show in KC and ask "What Would You Put In Your KC Care Package to an Out-Of-Towner?" In Random Taco Question of the Week we ask: "What examples do you have of your phone listening to your thoughts?", Who is the most annoying person to be stuck in line behind at Chipotle AND What's something you used to eat a lot has a kid that you won't touch nowadays! ALL THIS AND: We find out what a GRAVY SPOT is!! Did Jack Kirby or Stan Lee ever eat a taco?! And the guests suggest some other awesome Fringe Shows to check out at the KC Fringe Festival! (GET OUT AND SEE SOME SHOWS, KC! Tickets are at kcfringe.org!) This Taco The Town Episode is Marvel-icious!! MUNCH!! CRUNCH!!! WHAMMO!!! Editor: MATT ALLEN. Music: SUNEATERS courtesy of Lotuspool Records. Sponsors: KCK Taco Trail & Our Music by The Bump Band.
Just give her some damn croquettes!AbroadInJapanPodcast@gmail.com for all your messages of support to our brave plane boy, Chris Broad. See acast.com/privacy for privacy and opt-out information.
You may recall that on the last episode of GoGreenfields, we featured the first ever GoGreenfields' Iron Chef at Home Competition, with the amazing US Wellness Meats providing our secret ingredient - pork butt. That was such an amazing episode, and we enjoyed filming it so much that we simply couldn't resist reaching out to someone with a great deal more experience with the heat of battle in the kitchen. Meet the Real Iron Chef Beau MacMillan was certainly able to tell us a thing or two about what it means to win an Iron Chef competition. This real life Iron Chef received his crown in 2006, he took down none other than Bobby Flay in a Kobe Beef showdown. Chef Beau, commonly referred to as BeauMac, is nearly as familiar with television sets as he is with kitchen utensils. While his first love was always the craft of cuisine, he found fame on the small screen, appearing on shows such as Guy's Grocery Games, Worst Cooks in America (fortunately not competing for the title, but rather as a coach and advisor), and Beat the Chefs. The Iron Chef in His Own Kitchen Chef MacMillan has won multiple awards for his menus. He was co-founder of Elements, a restaurant in Sanctuary Camelback Mountain Resort in Arizona, where he now serves as Culinary Advisor. He is also the acting Culinary Director for Cala in the Senna House. Needless to say, we were very impressed with his resume and even more thrilled with his decision to sit down for an interview with us, here on GoGreenfields. Cooking Like an Iron Chef This is a recipe from Chef Beau's Cookbook, The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health. We gave it a try ourselves and the outcome was delicious! Cannellini Bean Dip with Roasted Red Peppers This spread fits right in with the Mediterranean diet. Cannellini beans, a staple of Tuscany, Italy, are a great legume. Their benefit is further enhanced by the polyphenol-rich peppers and onions as well as the Brain-Boosting Broth. Try this dip on a piece of grilled artisan bread, with a little drizzle of extra-virgin olive oil. MAKES ABOUT 2 CUPS Ingredients 2 bacon slices, diced 2 tablespoons diced celery 2 tablespoons diced yellow onion 2 tablespoons peeled, diced parsnip 1 tablespoon chopped garlic 2 cups dried cannellini beans, soaked overnight and drained 5 cups Bone Broth (he had his own broth recipe in the cookbook, so this is a substitution) 1 tablespoon chopped fresh thyme leaves Salt and freshly ground black pepper 2 red bell peppers Directions In a large saucepan over medium heat, cook the bacon until the fat has rendered and the bacon is crisp, 4 to 6 minutes. Add the celery, onion, parsnip, and garlic and cook, stirring occasionally, until the vegetables begin to brown, about 2 minutes. Add the beans, broth, and thyme. Bring to a gentle simmer and cook, covered, until the beans are tender, 1 to 1½ hours. With an immersion blender and using a pulsing action, puree the bean mixture in the pan, stopping when the dip has a nice, chunky texture. Season to taste with salt and pepper. Transfer to a serving bowl and let cool. Roast the red bell peppers in the oven at 375°F on a baking sheet, on the grill, or held over a flame on a gas oven with tongs. Char the skin, rotating it for even charring, for 5 to 8 minutes. Once the skin starts cracking, place the peppers in a small bowl and cover the bowl with plastic wrap for 5 minutes. The skin will steep and separate from the peppers so that you can peel it off easily. Once the peppers are cool, peel and seed them, then cut into thin strips. Arrange the red pepper strips on the dip and serve Share your attempt of this recipe with Chef Beau: Instagram: @chefbeaumac Who is your favorite Iron Chef? Let us know! Facebook: @gogreenfieldspodcast Twitter: @GoGreenfields Instagram: @gogreenfieldsshow Snapchat: GoGreenfields TikTok: GoGreenfields Recommended Products Elements Restaurant Cala at Senna House The Alzheimer's Prevention Cookbook: 100 Recipes to Boost Brain Health US Wellness Meats This episode is brought to you by: Grassland Beef — It's a real simple recipe: Know your food. Know your farmer! US Wellness Meats — all-natural, whole foods raised the way nature intended Apollo — help your body recover from stress, so you can relax, focus, sleep, and feel better! (Use Coupon Code GoGreenfields10) LettuceGrow — Grow Farm Fresh Produce, No Garden or Green Thumb Required! Magic Spoon — Delicious and Nutritious, High-Protein Cereal! (use coupon code GOGREENFIELDS) Desert Farms Camel Milk — 100% Raw and Natural Source of Calcium and Vitamin B1 Farmer's Juice — Stop Buying Overpriced Juice. Organic is better! Doc Parsley's Sleep Remedy — Get the Best Sleep of Your Life! Thrive Market — Better for People and for the Planet! Fresh-Pressed Olive Oil Club — The Freshest, Most Flavorful Artisanal Olive Oil You'll Ever Taste Wake Up Foods — Good Food for a Good Morning!
Konnichiwa Mina san, Welcome to Episode 95 of the podcast! In this week's episode, I'm continuing this new series called Places I want to visit in Japan! Today, the city in Japan I want to focus on is Kobe and it is a city that is the place of origin of the world-famous Kobe beef and is home to Japan's most famous hot spring resort: Arima Onsen and The Maya cable cars! Enjoy this episode and Arigatou Gozaimasu Minnasan! Do you like New the Christmas Artwork? Music by Lofi Japanese by Sky Arts Production & Joy (feat. Trip Lee, Lecrae & Abe Parker) fromThe Gift: A Christmas Compilation (Deluxe) Here are all the Info Links to my Podcast episodes, Social Media, and Podcast Merch https://linktr.ee/Smoothtokyothepodcast! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/andrew-harris3/message
This week, Justin's mom listens to the podcast and we continue to implore Jerry's mom NOT TO LISTEN. FOR THE LOVE OF GOD. Then, as the boys get into some of their F'd Up Bucket list items, (eating Kobe Beef, shooting people, etc) the Bummy Bears become the Bussy Bears as things get hot and steamy. Are they Super Straight? Or is a hole really just a hole? Stay tuned to find out!Find us on our YouTube page!https://www.youtube.com/channel/UCCr_aDNTBiXEN17iclf5XCAFind us on your favorite socials too!@bummybearspod EVERYWHERERecorded at Audiohive PodcastingHosted on Transistor.fm
John and Jeni talk about cooking Kugel, Pork Belly Bun and making Ramen Noodles from Spaghetti before getting into this weeks food news. Nerds candy, D&D, Pretzel flavored beer and lab made Kobe Beef are among the many topics discussed this week. Thanks for listening!!!
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Dimitri wonders what is it about yakitori that makes your tongue melts, and Linh tries her best to explain it… slowly… Check the chapter art for examples!
Guest: Chris Purdon| Part of the The Wagyu Society of South Africa, and a certified wagyu breeder from Glenfinlas Chances are you've heard of the term ‘wagyu' or seen it on a menu. Chances are that you probably passed on ordering it because you saw the hefty price on the menu. But what exactly is Wagyu beef, and why is it so expensive? Wagyu is essentially a generic name for Japanese beef which is regarded as one of the most sought after meats in the world, and can cost as much as R3000 per kg in other parts of the world where wagyu is highly prized for its exceptional meat quality. In several areas of Japan, Wagyu beef is shipped carrying area names, like Kobe Beef which comes from the region of Kobe on main island of Honshū, near the cities of Osaka and Kyoto. See omnystudio.com/listener for privacy information.
Join 2/3 of The Midcard team as Kobe Beef is in an undisclosed location and Angus Beef and Brendan Heart talk about WrestleMania, The Raw After, the recent wwe releases, AEW and much more!! come join us as we talk anything and everything wrestling!!
Dass die Japanische Hauptinsel Honshu eine sehr große kulturelle und landschaftliche Vielfalt zu bieten hat, wird Sven Meyer und Andy Janz bei diesem Abstecher in die Region um das Seto-Binnenmehr klar. Nicht nur kann man dort sehr gut essen (Stichwort Kobe Beef), Inselhopping betreiben, Radfahren und Wandern gehen. Nein, man kann dort auch moderne Kunst in ländlicher Kulisse genießen, erzählt Setouchi-Expertin Martina Stuben den beiden Podcastern. Und wer die Japanische Kultur der heißen Quellen (Onsen) kennenlernen möchte, der ist gut in den Kinosaki Onsen im Norden der Region aufgehoben, erzählt Onsen-Expertin Karolina Polanski. Und für Hiroshima als eine heute lebendige und dynamische Metropole bricht Buchautor und Journalist Andreas Drouve eine Lanze. Ein Abstecher in Japans Südwesten, der voller Überraschungen ist.
This episode we talk about 2017's Gerald's Game and 1985's Re-Animator. Join us as we sum it and bend! This time around we discuss Hot Sauce and Kobe Beef. Listen in for this tasty episode.Credits: “Danse Macabre” written by Camille Saint-Saëns, Kayla on violin and piano, sound effects by Minnie and the E’s. A production of TS CameronSupport the show (https://www.patreon.com/whatthehorror)Support the show (https://www.patreon.com/whatthehorror)
Join us as Kobe Beef and Brendan "Bams" Heart sit down and talk about their christmas, they review the TLC PPV and of course their highlights of 2020!!! Yes the Midcard did positivity this week and you're gonna love it so sit back kick off your shoes and take a mental vacation with the Seinfeld Of Wrestling Podcasts and enjoy!!
Falen and Dave discuss a high school scandal, podcast skipping, and Dave claims he's like Kobe beef in the bed.
Issei Sagawa is known as the Kobe Cannibal who was arrested after he murdered and ate much of his former classmate, Renée Hartevelt, a 25-year-old Dutch student studying abroad in Paris. Although Sagawa admitted to killing and cannibalizing Hartevelt, he remains a free man till this day and is even profiting off his crime by writing many books and appearing on television.Read more: https://talkmurder.com/issei-sagawa
Like a Sam Burgess drug test, we are recording this out of view of CCTV cameras. Draining the blood from the NRL finals like a flock of mozzies, this week we talk: A new answer to the age old question of suspensions during finals games Serious game previews Much more! Enjoy CLICK HERE to Download. You […]
Michelle Martin speaks to Yoshida Motomu, Director of S Foods Singapore to discuss the largest purveyor and No.1 supplier of farm-to-table Wagyu and Kobe Beef and sole distributor of Hokkaido Pork in Singapore launching a B2C e-commerce platform See omnystudio.com/policies/listener for privacy information.
What’s better than a little isolation? Well, us hosts here, at Nightcaps at the Theater don’t recommend kinky games with scumbags in the middle of nowhere…wait did you say Kobe Beef is involved…tempting, but no dice. Tonight, we look at Mike Flanagan’s Netflix adaptation of Daddy King’s Gerald’s Game. This movie will have you recall memories from a traumatic past, shiver violently at that Midnight Cowboy glancing at you from the dark corner of your room, and you can forget about sleeping … we got work to do pumpkin! It’ll be a Total Eclipse of the Heart but, Mr. Bright Eyes, please don’t turn around. Hey Mr. Sandman bring us a dream…and while you are at it don’t forget to rate, review, and subscribe to us on Podbean, iTunes, Stitcher, Spotify, etc! What are ya waitin for? The next eclipse? Tonight, on the Marquee: “I could get out of those handcuffs if I tried, Sure Jan.” We are watching Gerald’s Game. Not Kinky …” Kingy.” The Gerald’s Game with Lindsay Lohan and One Muppet. Why not Maine? Because… George Costanza as Jessie. Dog/Cat Eating Owner Time Limit. Break Me Off A Piece of that Flesh of Gerald’s Arm. The “Swing/Bench.” Suck Dem Toes. Daddy King and Joe as a Test Subject. Loving the “Degloving.” “Love Life…is the Same as it Was” “Jerry…Arnold…Stoop Kid’s Game.” “The Fact that Mike Flanagan didn’t do Pet Semetary.” – Jonathan was Gooped. “Hm.” - Matt’s Initial Review Cohen, Duffer, or Duplass? “What’s Reading?” Stephen King = Good Shit. “No Thank You, Not Interested.” – Moonlight Man Selling Time Shares. “ “I Don’t f*&ks with “Yeppers.” “Rosanne Barr Excuse.” Jonathan Drunkenly Explaining Ka. Scooby Says “Ru Ran Ru Rit!” Art Provided By: John Cafiero @bonehaver420 Music: "Riviera Jazz" Provided By: Crazy G
Agora sim, você vai fazer o melhor hambúrguer.
Symphony and Hal discuss episode 61 of Welcome to Night Vale: Briny Depths. They chat about how everyone in Night Vale is bad at their jobs and how that leads to the activation of an entire population of sleeper agents. They also have an in depth discussion of Kobe Beef, the beef that makes you fresh. Later in the episode Symphony and Meg interview Night Vale writer and creator, Joseph Fink about his current projects and how he’s holding up. Send us your thoughts, comments, and questions! Leave us a voicemail at 929-277-2050 or e-mail us at info@goodmorningnightvale.com. Be a total babe and support our Patreon. www.patreon.com/goodmorningnightvale Follow us on Twitter and Facebook. Good Morning Night Vale is a production of Night Vale Presents Hosted by Symphony Sanders, Hal Lublin, and Meg Bashwiner Produced by Meg Bashwiner Edited by Grant Stewart Mixed by Vincent Cacchione Theme Music by Disparition Logo by Rob Wilson http://goodmorningnightvale.com
On this episode of the podcast, Ben and Burke take a look at some common myths about Japan. Is it easy for overseas visitors to travel around the country? Is the world-famous Kobe beef the best and most delicious beef in the country? Is the very popular cherry blossom season the ideal time to visit Japan? Find out the answers to these questions and others by listening to the episode now!Support the showWebsite:https://www.voicesinjapan.com/Follow us and check out our other content:https://twitter.com/voicesinjapanhttps://www.facebook.com/voicesinjapan/https://www.instagram.com/voicesinjapan/Get in touch: voicesinjapan@gmail.com
In episode 62, the guys welcome back recurring guest and Bethany Baseball Head Coach Justin Thomas on the podcast to preview Bethany's upcoming season. The squad discusses JT missing opening day, the team's goals and expectations, and some social media shenanigans with W&J. The episode also features a brief intro on the future of the Division 3's Finest Podcast and a legendary Fantasy BS with Dennis Kampas. 0:00-8:04 Part 1 | Intro + Announcements (Future Interviews, March Madness, and D3 Week) 8:05-51:55 Part 2 | Bethany Baseball Preview with Justin Thomas 8:05-16:05 | Missing Opening Day + Brief Season Recap 16:06-20:00 | Goals and Expectations 20:01-28:13 | Controversy with W&J on Twitter (https://twitter.com/DubJayBaseball/status/1228098668085075968) 28:14-35:04 | New Names to Look Out For + Big Name Shoutouts 35:05-40:27 | 15 Games Before Conference Play + Move to Myrtle Beach For Spring Break 40:28-51:55 | Noah Campalong Story + Rapid Fire Questions 51:56-1:16:14 Part 3 | Fantasy BS | Meats with Dennis Kampas (Flank Steak, Filet Mignon, Bacon, and Kobe Beef)
We're going to stick with the offensive pun in the title while we talk about pretrial issues and the media coverage of the Bryant case. Oh, and Jessa gets mad about stuff. You know, like usual.
Show Notes Moe Factz with Adam Curry for February 11th 2020, Episode number 25 The Kobe Beef Description Adam and Moe find out the real agenda behind the online spat between Gayle, Snoop, Susan and Oprah Music in this episode Intro: Dr Dre - Bitches ain't shit Outro: Al Wilson - The Snake Donate to the show at moefundme.com Search for us in your podcast directory or use this link to subscribe to the feed Podcast Feed For more information: MoeFactz.com
Show Notes Moe Factz with Adam Curry for February 11th 2020, Episode number 25 The Kobe Beef Description Adam and Moe find out the real agenda behind the online spat between Gayle, Snoop, Susan and Oprah Music in this episode Intro: Dr Dre - Bitches ain't shit Outro: Al Wilson - The Snake Donate to the show at moefundme.com Search for us in your podcast directory or use this link to subscribe to the feed Podcast Feed For more information: MoeFactz.com
Yeah, we made a wordplay joke in the subject line. About a rape case. Because we're garbage people. Let's talk about Kobe Bryant, y'all.
Thank you for downloading this gloriously filthy episode of Fartmouth!This week's show features:Guess The EndingBird Shit Posters *NEW*World War 3 Draft*************************************https://www.facebook.com/FartmouthPodcast*************************************https://twitter.com/FartmouthU*************************************If you enjoyed this show, please consider reviewing us on Apple Podcasts!
Despedimos al #24, el boyuco de Andrea, vinito y comida.
Nose to tail beef is an important topic for those supporting local, sustainable, regenerative agriculture. I get lots of questions on it. Buying a large quantity of beef can be a daunting prospect. Sure, you know it’s going to help your local farmer. And you know your local farmer is working hard for you, the animals and the environment. But what do you do with all that meat? What are the different cuts and what makes them different? How does a side of beef get broken down? What should you expect? Nose to tail beef is what this episode is all about. Let me take a minute and say welcome to new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Nose to Tail Beef Moroccan Seasoned Meatballs Homestead Life Updates Creamery You will not believe how quickly that roof is going up. After months and months and months of concrete blocks, in just a few weeks, Scott has those blocks nearly covered with a roof. He tells me once the decking is complete—within the week, he will be starting on the other roof over the barn and milking parlor. That needs to be completed to the same point before putting on the metal roofing. I love going out there and strolling around in the rooms, imagining when it will be complete. Animals Winter is coming upon us and it is cold today and will be even colder in the coming days. The animals are all healthy and ready for it. Thick winter coats cover all of them. Thunder had a cut on his cheek that he got from who knows where. It is healing nicely, though it looked quite scary when I first saw it. Blood was running down the side of his head and there was this huge puckered gash in his jaw. But again, he is healing just fine. The girls are grazing calmly each day and growing their calves. The first expected birthing of a calf will be Claire on the 31st of March and Buttercup right behind her about three days later. The donkeys, sheep and goats are also grazing along. I was outside yesterday taking a tour of the creamery and saw that one of the goat does was in the pasture adjacent to everyone else. She will find her way back to the rest of the herd whenever she feels the urge. Goats are just gonna be goats. Still no quail eggs. They don’t eat much so I guess it’s okay. I can’t wait until spring and I start hatching out eggs again. The quail are just fun. The boys are all still peacefully grazing out front. There are five of them that will eventually make their way to freezer camp. And that brings me to today’s topic. Nose to Tail Beef Nose to tail beef is an important topic to understand when purchasing from your local farmer. Often beef is offered to you in quantities such as quarters and halves. Perhaps you will even purchase a whole beef and share the costs with family and friends. I’ll get to the various cuts often offered in one of these large purchases, including the organ and variety meats. I want to start with a brief history of beef in North America, some basic terminology, muscle composition, the structure of meat, aging, and inspection and grading. I’ll end with the various cuts available in beef and which part of the animal from which it is cut. This may be a long podcast. And I think the information will be invaluable to you as you develop a relationship with your local farmer. History of Beef in North America People have been raising domesticated cattle for some 3,000 years. Christopher Columbus introduced domesticated cattle to the Americas in 1493, and soon after, cattle arrived in present-day Florida and Texas with the Spanish. Cattle have always had many uses: they carry heavy loads and pull carts and plows; supply milk, cheese, and butter; and provide a source for clothing, shelter, and food. Today, Americans prefer beef to all other meats. As I noted, domesticated cattle first arrived in the Americas in 1493. By 1500 European cookbooks began to specify cuts of beef and other meats. During the period of the mid-1800s through 1900 cattle ranching in the United States reached its peak. In 1906 the meat inspection act was passed by Congress. Finally, beef surpassed pork as the most popular meat in 1950. Terminology Cattle is a general term for domesticated bovine animals raised on a farm or ranch for their meat, milk, or hides or for use as draft animals. Further delineation of cattle is characterized by sex and age. Calves are young cattle of either sex. A male calf is known as a bull calf, and a female Is called a heifer calf. Bulls are mature, un-castrated male cattle used for breeding. Steers are male cattle that have been castrated before reaching sexual maturity, making them more docile and easier to maintain on a ranch or in a feedlot. Most beef that Americans eat comes from steers. Staggs are male cattle that have undergone castration after they have matured. Heifer calves grow into heifers and eventually become cows. Cows are mature female cattle, and are usually used as a source of milk. They have to have given birth at least once to earn the title of cow. Nutritional Make Up Beef, like other meats, is animal muscle containing various nutrients that form part of a healthful diet. Muscle Composition The three main components of muscle are water, protein, and fat. These nutrients appear in the following proportions in most meats: 75% water 20% protein 5% fat Muscle also contains vitamins, minerals, and very small, trace amounts of carbohydrates. Although most meats are about three-quarters water, the actual amount of water in meats varies depending on shrinkage. Shrinkage, or moisture loss, is the result of oxidation, which occurs during storage or aging or as a result of high temperatures and long cooking times. Oxidation causes meat to lose both water and weight. Protein is an essential nutrient that promotes growth, builds tissue, regulates body functions, and serves as an alternative to fats and carbohydrates as a source of energy. Most solid matter in meat is protein. When heat is applied to meat, the protein coagulates, or becomes firm. The degree of coagulation is one gauge for doneness. High heat can cause protein to lose moisture and become too firm, making the meat tough. Fat surrounds the muscle tissue as a fat and lies within it (marbling). The fat may be left on a piece of meat during cooking to keep the meat moist, but barding or larding are acceptable alternative methods for retaining juice if there is no fat. Marbling also contributes to the juiciness of meat and makes it more tender and flavorful. Regarding vitamins and minerals, meat is an important source of vitamins A and K as well as several B vitamins, including thiamine (B1), riboflavin (B2), niacin (B3), B6, and B12. Meat also adds minerals such as iron and phosphorus to the diet. Although carbohydrates are present only in very small amounts, they contribute to the appearance and flavor of meat that is prepared with a dry technique such as roasting, sautéing, or broiling. Structure of Meat Meat products consist of bones, muscle fibers, and connective tissue. Bones: bone color is an indication of an animals age. The redder the bone, the younger the animal. Older animals have white bones. Becoming familiar with the bone structure of an animal helps when learning the different cuts of meat and how to debone them. Muscle fibers: muscle fibers, or cells bundled together, make up the meat. The thickness of the fibers determines the texture or grain of the meat. Thick, tough fibers bound in large bundles make up coarsely textured meats, such as bottom round or brisket. Thinner, tender fibers in small bundles form finely grained meat, such as tenderloin. Connective tissue: connective tissue is a web of proteins that perform several functions. It covers individual muscle fibers, bundles them together, and attaches them to bones. Connective tissue helps determine the texture of meat and is tough in general. Some meats are higher in connective tissue than others. Frequently used muscles such as those in the leg or shoulder have more connective tissue and thus are tougher than those in the back (or loin). Meat from older animals is also tougher because as an animal ages, the connective tissue becomes more resistant to breaking down. Elastin and collagen—the two kinds of connective tissue—differ in their ability to break down during the cooking process. Elastin is a hard, yellow connective tissue prevalent in older animals because it will not break down during cooking, elastin must be cut away from the meat or physically tenderized to reduce its effects. By contrast, collagen, the soft, white connective tissue, really breaks down into water and gelatin with slow, moist cooking. Collagen also responds well to tenderizing. Aging Aging is the process by which naturally occurring enzymes (lactic acid) tenderize meat. After slaughter, chemical changes in the flesh of an animal cause rigor mortis, or a stiffening of the muscles. As rigor mortis disappears, the meat softens, or ripens, as a result of enzymatic action. This process takes up to several days for beef and must occur in a controlled, refrigerated environment so that the meat does not spoil. The result is flavorful, tender meat. There are three methods of aging meat under refrigeration. Today I will discuss dry aging as this is the method used by small, independent meatpackers. Dry aging involves hanging large, unpackaged cuts of meat in a controlled environment for two to six weeks. Temperature, humidity, and air flow must be carefully monitored to prevent spoilage. Two weeks is most common. Small, local meat processing facilities are limited by space and energy cost controls. Although costly, dry aging produces extremely flavorful meat with a highly desirable texture. However, shrinkage is a major drawback of this method, with some cuts of meat losing as much as 20% of their weight through loss of moisture. Meat aged by this method also can develop mold, which requires trimming—a further reduction in weight. Inspection and Grading Inspection and grading systems help producers, distributors, and consumers like you evaluate meat. Inspection—The Meat Inspection Act, passed in 1906, mandates the examination of all meat transported across state lines. This federal law guarantees that meat is wholesome and fit for consumption and that the animal for which it originated was not diseased; however, inspection is not a mark of quality. USDA/FSIS—The Food Safety and Inspection Service (FSIS), a public health agency within the United States department of agriculture (USDA), is responsible for conducting inspections. The FSIS checks meat to make sure that it is clean, safe, and properly packaged and labeled. Meat that satisfies inspection standards carries a USDA inspection stamp. Grading—unlike inspection, grading is completely voluntary. Grading measures meat quality, allowing a comparison of meat quality grading indicates tenderness, juiciness, and flavor of the meat. The USDA has eight quality grades that apply to beef. Prime is the highest quality, most expensive, with abundant marbling because of the young age of animals and feed practices. It is extremely juicy and flavorful. Choice is high-quality, very juicy and tender, in abundant supply, widely available to the public. The select grade is acceptable quality. It is a good buy, generally lean with little marbling, and less juicy and tender. Standard grade is lower quality. It is economical and lacking in marbling. Commercial grade is low quality. It is produced from older animals is economical and lacking tenderness. Utility, cutter, and canner are the lowest quality. This grade of meat is used primarily by canners and processors. Kobe Beef Up to now I have been speaking only of US beef grades. Now I will touch upon one other. Kobe Beef. Cattle raised in Kobe, Japan, are the source of a special grade of beef that is rich in flavor, has abundant marbling, and is extraordinarily tender. Kobe beef comes from the Wagyu breed of cattle and meets rigorous production standards. Wagyu cattle are famous for the extensive marbling of their meat, but this quality characteristic is not entirely the result of genetics. The daily routine and special diet of cattle raised for Kobe beef are quite unusual. The Wagyu cattle receive energizing massages with sake, the Japanese alcoholic rice beverage, and indulge in huge quantities of beer, making Kobe beef legendary and expensive. By USDA standards Kobe beef would receive the highest yield and quality grades. It’s marbling and rareness in the marketplace actually put it well above the prime grade. Once raised only in Kobe, Wagyu cattle now roam ranches in the United States and Australia, where land and feed are cheaper. Fabrication of the prized beef, however, takes place in Kobe, which earns it the name Kobe beef. Primal, Subprimal, and Fabricated Cuts Beef and other meats are available for purchase in various forms: carcasses; partial carcasses; and primal, subprimal, and fabricated cuts. The carcass is the whole animal after slaughter, without head, feet, hide, and entrails. It is typical to split a beef carcass into halves and then to cut each half into a front portion or forequarter and a rear portion or hind quarter. A side or a quarter of beef represents a partial carcass. There are two front quarters, right and left. The front quarter starts at the neck and ends where the ribs end, about halfway down the back of the carcass. The rear quarters pick up from there. Again, there are two, right side of spine and left side of spine. A primal cut is a large, primary piece of meat, sometimes called a wholesale cut. A subprimal cut is a basic cut made from a primal cut. A fabricated cut is the smaller portion taken from a subprimal cut, such as a roast, steak, and ground meat. Beef Carcass Forequarter Now think of the front quarter divided into four smaller pieces. From shoulder to mid back, there are four primal cuts that make up a forequarter of beef: Chuck (shoulder of the animal), primal rib (main rib section), brisket (breast and foreleg or shank), and short plate (directly below the ribs). Those four primal cuts are broken down into subprimals and finally a fabricated cut. Chuck The chuck comes from the animal’s shoulder. It includes part of the backbone and the first five rib bones as well as portions of arm bones and blade bones. The chuck makes up nearly 30% of the weight of the beef carcass. A fairly large portion of the chuck is connective tissue, which accounts for the toughness of this meat. However, chuck has a great deal of flavor when properly prepared. A moist technique or combination method such as stewing or braising is appropriate for this cut. The primal chuck yields various fabricated cuts: shoulder roast, chuck roast, chuck short ribs, cubed or tenderized steaks, stew meat, and ground chuck. Primal Rib This primal cut comprises about 10% of the carcass weight. It includes ribs six through 12 and some of the backbone. As it is not well exercised muscle, it is tender, owing its rich flavor to extensive marbling. Primal rib cuts benefit from dry cooking methods such as roasting, broiling, and grilling. Moist heat is the preferred method for short ribs. Fabricated cuts taken from the primal rib include rib roast, boneless ribeye, short ribs, and ribeye steaks. Rib roast, better known as prime rib, is an extremely popular meat dish. The word “prime,” however, does not represent a USDA grade; rather, it indicates that the rib roast makes up most of the primal cut. Brisket Located below the chuck, the brisket constitutes a single primal cut. This cut consists of the breast (brisket) of the animal, including the rib bones and Cartledge, and the breastbone. A combination technique such as braising is an excellent choice for beef brisket, which is very tough. Curing, another method of preparation for brisket, is the method used to produce corned beef. Fabricated cuts from this primal cut include boneless brisket and ground meat. Short Plate Short plate is the cut below the primal rib on a side of beef. It contains rib bones and Cartledge and the tip of the breastbone. Fabricated cuts from the short plate include ground beef, skirt steak, and short ribs. Moist cooking is appropriate for short ribs, which are quite meaty but also contain a large amount of connective tissue. Marination and grilling are excellent methods for skirt steak, which is sliced for fajitas. Foreshank The foreshank is considered a byproduct of the beef forequarter and may be attached to the chuck when purchased. The rich flavor of the four shank and its abundant collagen, which turns to gelatin with moist heat, make it a choice ingredient in stocks and soups. Fabricated cuts include stew meat and ground beef. Beef Hindquarter A beef hindquarter also yields four primal cuts: short loin, sirloin, round, and flank. The short loin, sirloin, and round are the rest of the spine divided roughly into thirds. The fourth portion, the flank is directly below the short loin and sirloin. The round primal cut is very large as it is essentially the hind leg. Short Loin The short loin is the first primal cut of the hindquarter, forming the front portion of the beef loin. It includes one rib and part of the backbone the yield of this primal cut is substantial and represents the most palatable and popular, as well as the most expensive, cuts of beef. Among these is the tenderloin, the most tender piece of beef. Fabricated cuts from the short loin include T-bone steaks, NY strip steaks, and tenderloin. These cuts are best cooked using dried methods. Broiling, roasting, and grilling. Sirloin Located next to the short loin, the sirloin contains a portion of both the backbone and the hip bone. The subprimal and fabricated cuts taken from the sirloin have good flavor and are quite tender, though not as tender as the short loin cuts. Fabricated cuts from the sirloin include top sirloin roasts and steaks and top and bottom sirloin butt roasts and steaks. The dry techniques of broiling, roasting, and grilling are best for these cuts. Round The round is the hind leg of the animal, including the round, shank, and tail bones. It is an extremely large cut, constituting approximately 24% of the carcass weight. Very flavorful and fairly tender, the round yields various subprimal and fabricated cuts, including top round, bottom round (eye of round and heel of round), knuckle, and shank. Dry cooking such as roasting is appropriate for top round, which is relatively tender. The top or bottom round benefits from combination cooking such as stewing or braising. Lots of ground beef from this area as well. Flank Beneath the loin and behind the short plate (forequarter) is the flank. The flank contains a good amount of fat and connective tissue, which makes it tough. Flank yields flank steak. Moist cooking techniques are best for flank cuts. One final note. When choosing to purchase a quarter, half, or whole beef, in addition to these cuts somewhere between 35% and 50% of the packaged fabricated cuts will be ground beef. Variety Meats Variety meats include internal organs, glands, and other meats that are removed during the processing of the carcass. Traditionally viewed as ethnic food items, variety meats have found their way onto American menus in limited quantities. High in protein, vitamins, and iron, variety meats are features of soups, stews, and other dishes. All the beef variety meats except kidney are muscle tissue. These meats are tough in general and require long, moist cooking to become tender. Kidneys are the only glance from beef served with much frequency. Heart Tough but lean, the heart lends itself to braising or stewing. Ground heart can be added to meatloaves or to casseroles calling for chopped meat. Be sure to remove veins and fibers before cooking. Liver Beef liver is dark in color and has a strong flavor. It should be broiled, braised, or panfried. It is often served with onions and is added to pies and puddings. Tongue The customary method for cooking tongue is simmering. After cooking, remove the skin and gristle. Cooked and chilled beef tongue is a favorite sliced meat for sandwiches. Smoking and curing are other methods of preparation before cooking. Oxtail Before cooking, oxtails need to be cut into sections at the joints. Oxtails are rich in gelatin and also contain tasty meat, both of which augment the texture and flavor of soups and stews. Kidney Beef kidney is somewhat tough and has a relatively strong flavor. Braising helps tenderize this variety meat, which is a key ingredient in steak and kidney pie. I’m currently working on a cookbook that will have at least one recipe for every cut of meat I’ve described in this podcast. One of the challenges when purchasing a quarter, half, or whole beef is what to do with all of those cuts of meat and variety meats. I hope to fill in that gap for you with my whole beef cookbook. You can be confident in being able to use all of the great grass-fed meat in which you invested. At the last farmers market, I brought Moroccan seasoned meatballs to give customers an opportunity to taste the quality of our lamb. Today’s recipe is in response to a direct request from several of my customers who read my newsletter and love the recipes. Moroccan Seasoned Meatballs Seasoned with a Moroccan-style blend of fresh mint, cinnamon, coriander and cumin and simmered in tomato sauce, these tender lamb meatballs make a flavorful change from their Italian-style cousins. Prep time: 20 minutes Cook time: 25 minutes Total time: 45 minutes What You Need Meatballs 1 lb ground lamb 1 egg, slightly beaten 1 clove garlic, very finely chopped 2 tablespoons bread crumbs 1 ½ tablespoons fresh mint leaves, finely chopped 1 tablespoon fresh parsley, finely chopped ½ teaspoon ground cinnamon ½ teaspoon ground coriander ½ teaspoon ground cumin 1 teaspoon salt ¼ teaspoon ground black pepper 2 tablespoons cooking oil Sauce 2 tablespoons cooking oil ½ cup onion, chopped 3 cloves garlic, very finely chopped 2 cups diced tomatoes, undrained ½ to 1 teaspoon cinnamon ½ to 1 teaspoon ground coriander Salt and pepper to taste What To Do Combine the lamb, egg, garlic, bread crumbs, mint, parsley, cinnamon, coriander, cumin, salt and pepper in a large bowl. Form the mixture into 16 to 18 meatballs about 1 ¼ inch in diameter. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the meatballs and cook until lightly browned on all sides, about three minutes total. Transfer the meatballs to a plate, drain the excess fat from the pan and return it to the stove. To make the sauce, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, one minute longer. Stir in the tomatoes. Add ½ teaspoon each of cinnamon and coriander and season to taste with salt and pepper. Cook for two minutes, then taste again and adjusted the spices as desired. Return the meatballs to the pan and turn several times to coat them with the sauce cover and simmer slowly until the meatballs are cooked through, 6 to 8 minutes. Transfer the meatballs and sauce to a serving dish, garnish with parsley and serve with steamed white rice. Enjoy!!! Final Thoughts That’s it for this podcast. The farmstead keeps on keeping on. The creamery gets closer and closer to completion with every passing day. The animals continue to thrive and enjoy their pasture-based existence. I hope you enjoyed the ins and outs of beef and you better understand the nose to tail beef option. It is the lifeblood of many local farmers. They invest a great deal of time and energy into a beef product you can trust. Look for my new Whole Beef Cookbook in the coming weeks. And do give the meatballs a try. I know, I know it’s lamb, not beef. But they are excellent just the same. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. Recipe Link Moroccan Seasoned Meatballs To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/
BoOgey Notes - Doug joins the pod and shares his fishing trip in the bay. Alcatraz, Johnny Cash, Poaching, Python, Degenerate, Burning Bush, Sopranos, The Irishman, Limewire, Bad Checks, Templeton, Jessica Alba, Chinese food left in a birdcage, Kobe Beef, Wagyu, --- Support this podcast: https://anchor.fm/anthony563/support
„Die Heuschrecke ist das Kobe Beef unter den Insekten – geschmacklich und preislich!“ Frank Ochmann hat schon für die Promis des ersten Dschungelcamps gekocht. So lange kommen Grillen und Würmer bei ihm bereits in die Pfanne. Von den rund 1900 essbaren Insektenarten hat es ihm vor allem die Wüstenheuschrecke angetan. Wonach sie schmeckt, wie er den Leuten die erste Abneigung nimmt, woher er seine Tiere bezieht (Spoiler: aus Brandenburg!), wie man Insekten tötet und am besten zubereitet, warum sie nachhaltig sind und in welchem Punkt Insekten Algen haushoch schlagen, verrät uns der Berliner in dieser Folge. Hier findet ihr ihn: http://insektenkoch.com Und uns: https://www.instagram.com/foodure.podcast/
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Der Hype um Kobe-Beef hält noch immer an, doch langsam bröckelt die sagenumwobene Fassade des in den Himmel gelobten Fleischs aus Japan. Dass viele der Mythen rund ums Kobe-Beef nicht zutreffen, ist kein Geheimnis. Mittlerweile werden andere Fragen gestellt. Zum Beispiel: Wie kann ein Tier eigentlich so stark marmoriert sein? Wagyu-Züchter Stefan Rottensteiner ist nach Japan gereist, um sich vor Ort ein Bild zu machen. Mit Hilfe seines japanischen Kochs bekam er Zugang zu einigen Produktionsstätten auf der Insel. Im Fleischglück-Podcast erzählt er von seinen Eindrücken aus dem Mastanlagen und ordnet das Phänomen Kobe-Beef in die japanische Fleischkultur ein.
This episode me (Anthony) and my co-host Yan talk about the Kobe and Shaq beef that’s been blowing up IG, and we dive into our top 5 MVP candidates of the 2019-2020 NBA regular season. We also do a fun segment at the end about Trae Young, Kawhi Leonard, and all other trending NBA topics
On why Kobe just couldn't help but take a dump on Shaq's legacy, Zeke Elliot the Marathon Man, why Alabama won't win the national championship, Lonzo air ball's again, Jadaveon mad a clowney of the Texans, and Jimmy's Heisman Watch makes a triumphant return!
TJ and Steve discuss all of the over/unders for the NFL teams, Big Ben vs AB, and Kobe vs Shaq. Time Stamps: - O/U (5:00) - AB vs Big Ben (32:00) -Kobe vs Shaq (37:30) - Nothing or Something (46:30)
Follow us on social media atTwitter @thehoopstalkingInstagram @thehoopstalkingWebsite: thehoopstalk.comArticles in the Show:Elena Delle Donne Nike UNVRS Sneaker VideoSports Illustrated In Depth Look at Luke Walton Sexual Assault Charges
Host Josh Graham with Desmond Johnson, Aaron Gabriel. The Guys get the Triad ready for Wake Forest vs Utah State Friday night in Winston Salem. Wake Forest Athletic Director John Currie stops by to discuss the opening night contest. Top 10 Deacons. New Shaq and Kobe Beef? Tune into The Drive with Josh Graham, Mon-Fri 3-6pm on Sports Hub Triad!
On the premier episode, the guys discuss a few topics in the culture including The Blueprint getting added to the National Recording Registry (12:32), Swae Lee making things hot (26:58), Kodak Black's thoughts on Young MA (59:43), T-Pain's Genius interview (63:34) & Daniel Ceasar's thoughts on the Yes Julz situation (86:02).
Joe Heitzeberg from Crowd Cow explains in depth what the difference is between Wagyu and Kobe beef AND explains the grading system for Wagyu beef. See all things Crowd Cow here: https://www.crowdcow.com See this on YouTube here: https://www.youtube.com/watch?v=_LkoOLwkiVs&t=1s Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook
Nakameguro is one of our favorite neighborhoods. Not is it a close stop from Shibuya, it's a hotspot for the artisanal coffee shops, restaurants, and apparel. It's also the most popular stop for sakura [The shop introduced in this episode] Tachikui Yakiniku Jirōmaru https://bit.ly/2U1EsDv Nakameguro Lounge https://bit.ly/2DmPxcZ SIDEWALK STAND https://bit.ly/2QYiuiN Deli fu cious https://bit.ly/2CuPcDj Yakitori Tsukada https://bit.ly/2EmKMAZ
Gather round the pit each week as our hosts Johnnie Mags and Messy Mike Chris discuss all things barbecue. They will cover technique, ingredients, equipment and much more. Fire up the smoker, sit back, relax and give us a listen. This week the crew discusses: What do you need to do before you load meat in a smoker? What’s the toast test? What is Wagyu beef? Wagyu comes from four main areas in Japan What makes beef Kobe beef? Restaurants need to be licensed and certified to offer Kobe beef? It is illegal to import live Wagyu cattle to the United States Where did American Wagyu come from? There are 4 breeds of wagyu cattle Join us at the BBQ Pit. The Pit Life BBQ is a member of the United Podcast Network and is recorded live in front of a studio audience at the Studio 21 Podcast Café upstairs at Two Guys Smoke Shop in Salem, NH.
Episode 13: Room Design Hosts: John Schelt, Keoni Hutton and Leslie Reed Sound Effects: Music: Dance of Death http://www.purple-planet.com/ Thunder: Recorded by Mark DiAngelo Uploaded: 07.29.11 http://soundbible.com/1913-Thunder-... License: Creative Commons Attribution 3.0 Modifications: Inserted over Dance of Death Music Evil Laughter: Recorded by Himan Uploaded: 03.13.13 License: Public Domain http://soundbible.com/2054-Evil-Lau... “Family Guy Willem Dafoe English.” YouTube, YouTube, 21 July 2016, www.youtube.com/watch?v=XcTomLFblzo. “Kobe Beef.” YouTube, YouTube, 11 Nov. 2016, www.youtube.com/watch?v=DWCigmyOaUE. Articles: Pickel, Leonard. “Haunt Design: Sight Follows Fright.” HAUNTREPRENEURS, HauntNation Magazine August 2013, 2013, hauntrepreneurs.com/haunting-articles/getting-started/haunt-design-sight-follows-fright/haunt-design-sight-follows-fright/. Haunting U is a production of Rocky Mountain Home Haunters LLC published under the Creative Commons Attribution 3.0 license. All rights reserved.
Frank Albers hat mit Albersfood als einer der ersten Kobe-Beef nach Deutschland importiert. Später dann australisches Wagyu, Ibercio und andere ausländische Fleisch-Delikatessen. Er behauptet: Edelfleisch muss importiert werden, weil sich eine derartige Qualität hierzulande nicht konstant erzeugen lässt. Fleischglück.de steht für bewussten und nachhaltigen Konsum, wir plädieren für Fleisch aus Deutschland. Doch ein Blick über den Tellerrand lohnt sicht, um die Strukturen der deutschen Landwirtschaft zu verstehen und sie mit der Situation in den USA vergleichen zu können. Import-Experte Frank Albers erläutert im Fleischglück-Podcast seine Sicht auf den Gourmetfleisch.Markt und sagt: "Landwirte in Deutschland haben es verdammt schwer".
Plus we grill Kobe Beef! Watch Here!
www.patreon.com/reasonablebeef for the 2nd half! @cyclopssounds and @clamxtx join me (Tim!) in a conversation broadly about cultural exchange, but more specifically Fast Food, J-Rock, Physical Media, Being a weeb in the 90s and 2000s, The double edged sword of piracy, attack on titan, anime humor, Cornelius, Beck, The Black Keys, Game Composers, movie soundtracks, GAMEBOY SOUND architecture, music lesson and tips for pointers. If ANY of that interests you, Listen. And maybe unlock the rest at www.patreon.com/reasonablebeef
How would you like to try the best burger you'll ever have? Better yet, how'd you like to wash that burger down with some of the best micro-brews in the metro? Wagyu and Brew will feature the 100% full blood herd Japanese Black Wagyu beef, provided by Reserve Cattle Company. Japanese Black Wagyu is known for its superior marbling made famous by Kobe Beef. The event will feature live music and beer from a collection of the Kansas City area's top micro-brews. Part of the proceeds will benefit Kansas City's Boys Grow. Boys Grow is a non-profit organization that takes inner city kids out to the farm where they learn pride, discipline, and how agriculture works. Tickets for Wagyu and Brew are just $20 in advance and $25 the day of the event. Each ticket includes a Wagyu burger served on the freshest, most delicious buns, accompanied by the best local produce. Attendies will also get a brew from one their favorite local Kansas City Breweries! Register early, as tickets will be limited. @cinderblockbrew @Boulevard_Beer #Wagyu&BrewNKC #SlackerMorningShow101theFox #TMobile
This week on Japan Eats, host Akiko Katayama is joined in the studio by Andy Moran, manager at Japan Premium Beef, a specialty butcher shop in New York City that sells both imported Japanese Wagyu and domestic Wagyu raised on its own farm in Oregon. Tune is as they debunk some popular myths about Wagyu, and find out what makes this beef so special.
Letzte Folge war Folge 75 !!! Summer of Supper http://www.summerofsupper.de Tofu - the opposite of kobe beef Otto Gourmet Kobe Event Livar Schwein -> Limburgisches Klosterschwein - die Mönche sind Vegetarier http://instagram.com/p/yXkdhoKe7M/ Diverses Fleisch von Rindern Unter anderem von Dan Morgen http://instagram.com/p/yXucEiKe9O/ Kobe http://instagram.com/p/yXu7ahqe97/ Maserungen 6-7 normal 3 Kühe im Jahr haben nur Maserung 12 Kobe Burger Patty ca 5,- EUR Dry Aged T-Bone Steak Suriyaki http://instagram.com/p/yaL_RzKe_7/?modal=true Buns - naja Kobe Fett Burger: Double Beef, Double Bacon, Double Cheese http://www.kuechenjunge.com/2015/01/25/burger-double-beef-double-cheese-double-bacon-und-kein-salat/ Schneider Weisse - Meine Porter Weisse http://instagram.com/p/yXmdxbOOJR/ Schneider Weisse - Mein Aventinus Barrique http://instagram.com/p/yQaaqfOOAm/ Bier Stacheln 1 http://instagram.com/p/yQaNeAuOAR/ Bier Stacheln 2 http://instagram.com/p/yQaSu-uOAb/ Maisel & Friends Chocolate Bock Kandierte Tomaten und Kiwi Capresse https://vivaculinaria.wordpress.com/2013/12/23/kandierte-caprese-variante-mit-cranberry-brotchen/ Kiwi mit Schale essen Kiwi Essig Kiwi Limes Frühstück bei Mc Donald's? Mc Donald's Fritten mit Rind?! bei Chips das gleiche #Dishstorm http://www.stern.de/genuss/dishstorm-bei-bertolli-wenn-ein-pastasaucenhersteller-ungefragt-werbelinks-setzt-2169100.html Renault Burger von Martin Rezepte auf die schnelle Lammfleisch Ardbeg Supernova SN2014 http://instagram.com/p/yamwZGOOCH/ Glenmorangie Signet https://glenmorangie.com/de/glenmorangie-signet Whisky Tasting Kiwi Burger http://www.chefkoch.de/rezepte/2075311335384825/Schoko-Burger.html Das Shownotes Buch ist voll!!!! http://instagram.com/p/yapRGvuOGZ/ http://www.chefkoch.de/rezepte/582451157351276/Fruchthaeufchen.html http://www.chefkoch.de/rezepte/1550881262341740/Bananen-Mozzarella-Haeppchen.html
At this year’s tek13 we did another live show. The difference this time is that we didn’t have free booze, so turnout was a little low, but it was still super fun. We talked about hobbies we have outside of coding and how they impact our dev skills (hint: minimally), and what folks favorite talks at tek13 were. Probably other stuff too, but it’s been a while and I forgot. Check out our sponsors, Engine Yard and WonderNetwork Follow us on Twitter here. Rate us on iTunes here Listen Download now (MP3, 29.5MB, 1:05:27) Links and Notes tek13 Magic The Gathering Kobe Beef Fallout Wiki Some music Ed wrote Beer League Nike Fuelband
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