Podcasts about Korean barbecue

Episode 40: Show Notes. We're heading back to the high seas! During this episode, Tom shares all the details of his recent trip with Virgin Voyages cruise line, from costs, to rooms, drinking, dining, entertainment, and more. Join us as he gets candid about what he loved, tolerated, and disliked during the trip along with tips for you to get the most out of your booking with them. We discuss the differences between the Virgin Voyages experience and what you would have on Royal Caribbean; from the points-based redemption system to the egalitarian nature of your booking. He even goes into the perks included in your stay! You'll also hear us touch on the trend of choosing style over comfort or plating over flavor as more businesses start to cater to an Instagram generation. Tom talks about everything from embarking and disembarking to the room service system, configuring his accommodation to suit him and his friend, and more. Don't miss this informative conversation! Thanks for tuning in. Key Points From This Episode: [00:37] The topic of this episode: Virgin Voyages and Symphony of the Seas. [01:04] Tom's recent experience on the adults-only cruise line, Virgin Voyages. [02:48] Points-based redemption using Virgin Atlantic miles. [03:19] Costing of the all-inclusive cruise and how it compares to hotel experiences. [05:02] Additional costs and inclusions. [06:54] The egalitarian nature of the cruise line experience. [08:47] Where the five-night cruise started and the ports where it stopped.  [09:41] Considering whether or not embarkation and disembarkation have been optimized on this line.  [12:21] Details of the cabin and bathroom that Tom stayed at.  [13:30] Why the hammocks are such a highlight on the cruise.  [12:18] Changing the configuration of the room in order to accommodate changes. [17:59] The trend of choosing style over comfort on the cruise.  [19:22] Food on the cruise and how it reflects catering to an Instagram generation. [23:35] Communal dining and Korean Barbecue on the cruise. [25:09] Why Tom recommends making dining reservations. [26:45] Details on the plant-based restaurant, Razzle Dazzle, on board the cruise.  [28:13] Their best dining experience: the Italian restaurant, Extra Virgin. [30:35] The steakhouse which is the most popular option.  [32:54] Eating at the fusion restaurant, Agave. [33:54] How Virgin's Test Kitchen compares to Wonderland on Royal Caribbean.  [34:54] Buffet and culinary options on the cruise (including an ice cream shop!) [39:54] The room service system and how it enabled Tom and his friend to load up on supplies. [42:34] What the Bimini Beach Club experience was like for him. [44:02] Stopping in the Dominican Republic. [45:44] Why opportunities to add spend and get points are limited at Virgin Voyages.  [48:14] CocoCay and why it is considered the jewel of the experience. Quotes: “The balcony cabins all come with a hammock and normally I would say this is a gimmick and nobody would use it, but I found it to be very comfortable.” — @TktweetsKim [13:28] “I have to make [a] shout out to [a] venue I spent quite a lot of time at called the Social Club which was this area with bar games [like] snooker, a bunch of board games, and a bar selling bar food.” — @TktweetsKim [38:33] “[If] you enjoy white sand and blue water, it's hard to do better than what the Bimini Beach Club provides.” — @TktweetsKim [43:06] “CocoCay is constantly evolving, constructing, and innovating.” — @TktweetsKim [48:18] Links Mentioned in Today's Episode: Symphony of the Seas Virgin Voyages Thomas Kim on X Trevor Mountcastle on X

This is Part Three and is the conclusion of our series on how to provide superior customer service. 1.    Go the extra mile Time is always short and we all tend to cut corners and look for anywhere we can save time.  On the receiving end of the service though, we are looking for as much personalised attention as possible, so there is a natural tension between these two aspirations.  Training staff to think beyond the natural limits of time challenged customer service is the start.  We can all do more. If we think of things from the customer's point of view, we can extrapolate what would delight customers. I visited the café of a well-known business to enjoy a hot chocolate.  This was a small outlet, which had one table for customers to sit down. There were no other clientele, so I decided to sit there and drink my brew, before heading off.  There were two staff working at that time and when the beverage was ready, the male staff member brought it to the counter.  He could just as easily have brought it to my seat, which was a metre away from the counter, but he chose not to.  There was no time pressure on him, but his mind was in basic service mode and not in “go the extra distance” thinking.  I am also guessing, given his age, that he was the manager of that small store, so you can see the problem with him in charge supervising others. 2.    Using 3rd parties as proof points No one in Japan wants to be experimented upon or be the Guinea Pig.  They want proven, established, reliable, repeatable, high quality service.  Years ago, I was with my family in a Korean Barbecue restaurant in the Azabu Juban. I noticed on the wall they had a hand written list ranking the most requested dishes.  I thought that was a smart idea for a Japanese audience, who want safety, rather than novelty or adventure.  The next day, I brought this up at the Shinsei retail bank, where I worked and suggested we do the same and list our most popular financial products.  We did that and it gave that third party seal of approval, making the purchasing decision that much easier. 3.    Master first impressions We are all quick to judgement and often we base it on what we see, before what we hear.  Just looking at how someone is dressed influences what we think about who they are.  A lot of firms have uniforms for that reason, to standardise the image they want to project and to control the branding. The way we dress matters, so we have  to work on that and make sure it is communicating the image we want. In the customer service sector, it might be voice first or it might be visual first.  Either way, we have to be mindful of how we come across to the customer. The sound of our voice should always be friendly and helpful.  I had some lower back issues recently and went to a clinic which specialises in that area.  The first doctor I met welcomed me, looked at me, gave me his name and listened to my problems.  I had to go back again after a week and this time, because of the day of the week, I got a different doctor.  Same clinic, but this guy was well overweight, slumped down in his chair, staring at his computer screen. He didn't offer his name, look at me or seem happy to see me and my money.  We are facing a major population decline here in Japan, so these doctors really need to hang on to their patients and the competition is only going to get more intense. Same firm and two entirely different impressions.  Getting consistency is a matter of awareness and training. 4.    Cross and upsell Selling should always be with the best interests of the customer.  We need to have that in mind, rather than ramming more sales down the gullets of the buyers or selling them stuff they don't need.  Cross selling is there to open up options for the customer, to give them more of what they need.  Upselling is to upgrade the quality of what the client has already bought, to give them a better experience.  Both have to be done in the customer's interests and the customer has to feel that is the case. I used to go to a dentist in Azabudaidai but I never felt my interests were upper most in his mind.  I always felt he was seeing me sitting here in his dentist chair, visualizing his new Tuscan Villa, paid for by the additional dental work he was always suggesting.  I stopped going to him because I didn't feel he was trustworthy.  There is a massive over supply of dentists in Tokyo and there are plenty of choices, so his greed was a very shortsighted measure. 5.    Able to deal with different personality types We have some people who are very detailed oriented called Analyticals, while others are the opposite and massively big picture, “don't bog me down in the weeds” types known as Expressors.  Others are fast paced and hard driving as they push, push, push called Drivers.  The opposite types are Amiables - quieter, considered and want to have a cup of tea and get to know us before they will do business.  In customer service we have to know who we are dealing with, because that will change the form of communication we choose. We have our own preferred personal style and that is fine, but that means there are three other styles who are different from us and they demand a different approach in order for us to be successful with them.  Generally, we can tell from the way they speak, which group they fall into.  If they are confident, strong, assertive they are going to be Expressors or Drivers. If they are quieter and more reserved, then they are likely to be Analyticals or Amiables. Just knowing this enables us to strengthen out voice or soften it, when we deal with them.  That alone means we are doing a good job of matching how they like to communicate and they will feel more comfortable with us. 6.    Skilled in conflict management The service sector is bound to have conflict issues between what the customer wants and what the firm wants.  In customer service roles, we often get very irate people talking to us and they are difficult to deal with.  The usual breakdown is they want something and we don't have it, or we won't do it.  How we communicate that is everything.  We just covered different personality styles so that is the first line of response.  We try and understand who we are dealing with.  We may need a very detailed explanation as a result or can just be brief.  Naturally, we have to be super polite all the way through.  Being gruff with a Driver type is incendiary, so I don't recommend that, but we can be direct and they won't be offended. We need to be looking for empathy, win-win solutions, practical alternatives, context and background explanations and of course lots of flexibility.  I remember when I was in trade promotion, we had sold a new buyer on purchasing garden bark from Australia.  It had to be just bark, with no twigs or pebbles or sand.  The day the ship should have departed, the supplier called us to explain they missed the ship but “don't worry, it will be on the next one”.  When we relayed that vital piece of information to the Japanese buyer, I could hear the anger coming out of the phone, being held by my staff member seated three metres away. It was so intense, such red-hot rage.  He had promised his customers bark and now he couldn't supply it, so we were burning his business, by not living up to our side of the bargain.  That was the end of that business on the spot and no more orders.  There was no wiggle room in that case, but wherever we can, we should be looking for solutions to alleviate the problem for the customer. Over the last three session we have covered off a large number of things to think about in customer service. Information is good, but execution is the key.  Often the issues we face are structural or the consequence of legacy systems.  We need to keep upgrading our internal approaches to become better at servicing customers, so that we can outmaneuver our rivals in the marketplace.    

Adam laddar upp inför nytt rekordförsök med pizzor och Anton har med sig en mattävling till pojkarna. Adrian tänker tillbaka på äggtoddyn han fick som barn och så snackas det om Korean Barbecue och otroliga såser.Kontakt: kontakt@matkoma.comGå med i eftersnacksgruppen:https://www.facebook.com/groups/pratkomaeftersnackProduktionsbolag: Polpo Play ABwww.polpoplay.comVill du göra reklam i en Polpo-podd?Maila hello@polpoplay.com Hosted on Acast. See acast.com/privacy for more information.

In tonight's episode of "Sleepless in Singapore," I reminisce about when my brother Philipp and I unexpectedly ventured into South Korea seven years ago. Originally aiming for China, visa complications rerouted us to Seoul, a city that took us by surprise with its modern vibe and technological advancements. This unplanned detour turned into a deep dive into Korean culture—sampling spicy local dishes, navigating Seoul's efficient public transport, and experiencing the DMZ's tense atmosphere. Our journey through Korea was marked by spontaneous decisions and new friendships, like meeting Frederick, a globe-trotting courier with an intriguing story. Each unexpected twist in Seoul—from our struggles with spicy octopus to insightful tours at the DMZ—revealed the essence of travel: the joy found in unforeseen adventures and the profound connections made along the way.

 My today's guest is the man behind the grill, a committed Special Education Teacher by day, a doting husband, and the father of two irresistibly charming kids. But when the spatula hits the grill, he is all about sparking a culinary riot and turning every home kitchen into a melting pot of international flavors.At GrillCulture.com, he kindles a fiery sanctuary for all busy parents and meat devotees, who are tired of the same old recipes and ready to take their taste buds on a whirlwind tour of global cuisine. Whether it's tantalizing barbecues or homemade gastronomic wonders, he will steer you through every spicy turn and savory twist. https://grillculture.com/http://www.yourlotandparcel.org

The Nightly Rant: Exploring the Quirks of Korean Barbecue and a Trip to the Great White NorthTheme 1: The Quirks of Korean BarbecueMike and Torya share their experiences at a Korean barbecue restaurant and discuss the peculiarities they encountered. They start by highlighting the way they were treated differently as white customers. Torya humorously remarks, "They treat you like you're some dumb white person who's come into their place and has no idea how to deal with their culture or way of cooking."One particular quirk they discuss is the restaurant staff's constant adjustment of the grill temperature. Torya explains, "They walk by, and everyone who works there that walks by looks down at the grill and lowers it." This behavior frustrates Mike and Torya, leading them to turn the grill temperature back up continuously. Torya even confronts one of the staff members, politely asking her not to touch the temperature. However, the staff member holds a grudge and continues to lower the temperature whenever she passes by.Mike speculates that the staff may assume that the white customers are burning their food and want to prevent it. Torya agrees, saying, "They assume that our food is burning, and they just want to adjust it to ensure it doesn't burn." However, they agreed it would be easier if the staff asked about the grill temperature instead of assuming.Theme 2: A Week in the Great White NorthMike and Torya then discuss their recent trip to the Great White North. They describe the smooth travel experience, except for a long line at the car rental center. Torya highlights the pleasant interactions with the car rental staff, emphasizing their friendliness.During their trip, they visited various places and enjoyed the company of their children. Torya mentions how she observed her children's reactions to the sights they visited, capturing their genuine interest on video. She is satisfied with their behavior, stating, "It was quite a pleasure to travel with them this time."They also recount their visits to different waterfalls, including the Lumbrick Falls, which they humorously call "southern Alberta's miniature Niagara Falls." They discuss the hikes they took to explore these falls, with Torya comparing one of the paths to a hike they did in Pasadena. They note that the paths in Canada are less maintained, possibly due to a lower fear of lawsuits compared to the United States.Theme 3: Culinary Delights and MisadventuresMike and Torya share their culinary experiences during their trip. They mention their son, Mitchell, choosing a Japanese curry katsu place for lunch, which they found to be delicious. Torya also recalls enjoying nachos at a pub and the unique experience of being in a dog-friendly establishment.They also discuss their search for the team store in Calgary, which proved challenging due to misleading directions. Despite the confusion, they found the store and explored the various sports teams represented there, including the Calgary Flames and the Calgary Hitmen.Theme 4: The Allure of Korean BarbecueReturning to Korean barbecue, Mike and Torya express their love for the Hanu Korean barbecue restaurant in Las Vegas. They praise the quality of the meat and the exceptional service, particularly the staff's continuous offers of more meat. Torya notes, "They're continually coming back and saying, 'Would you like more brisket? Would you like more of this? Would you like more of that?'"They compare this experience to other Korean barbecue places with a time limit but do not actively offer more food. Torya finds it interesting that Hanu Korean barbecue breaks this norm by continuously offering additional servings. They both agree that the restaurant provides a unique and enjoyable dining experience.Implications and Potential ImpactThe discussion on Korean barbecue and the trip to the Great White North highlights the quirks and delights of different cultural experiences. It sheds light on how customers are sometimes treated differently based on their ethnicity and the assumptions about their preferences. The continuous adjustment of the grill temperature at the Korean barbecue restaurant raises questions about communication and cultural understanding.The trip to the Great White North showcases the beauty of Canadian landscapes and the enjoyment of exploring new places with loved ones. It emphasizes the importance of creating lasting memories and appreciating the genuine reactions of family members.The culinary experiences during the trip demonstrate the diversity of food choices and the pleasure of trying new dishes. It also highlights the impact of good service and its role in enhancing the overall dining experience.Conclusion and Future OutlookIn conclusion, Mike and Torya's discussion on Korean barbecue and their trip to the Great White North provides a humorous and insightful perspective on cultural experiences and culinary delights. Their experiences shed light on the quirks of Korean barbecue restaurants and the joys of exploring new places with loved ones.Looking ahead, it is important to continue embracing cultural diversity and fostering understanding between different communities. We can create a more inclusive and enriching society by appreciating and respecting each other's traditions and cuisines.So, next time you're in Las Vegas, don't forget to visit Hanu Korean barbecue for a unique and delicious dining experience. And if you ever find yourself in the Great White North, explore the breathtaking landscapes and indulge in the diverse culinary offerings.Hasta live and goodbye for now!TimestampSummary0:00:15Introduction to the nightly rant podcast0:01:29Discussion about the lack of Korean barbecue in Canada0:04:12Frustration with the Korean barbecue restaurant's constant grill temperature adjustment0:06:16Speculation on why the restaurant adjusts the grill temperature0:07:25Recap of the trip to the Great White North0:09:13Visiting various waterfalls during the trip0:09:47Hiking to different falls0:09:52Hiking a treacherous path with rewarding views0:09:45Hiking on miners path and another treacherous path0:10:56Difficulty finding the team store in Calgary0:11:25Team store represented five different sports0:11:38Discussing the CFL team and other sports teams0:12:21Mitchell picked Japanese curry katsu place for lunch0:13:04Nachos at Pure Country saloon and Tap House place0:13:49Calgary's bad pizza and good nachos0:15:25All-you-can-eat Korean barbecue at Hanu in Vegas0:16:33Grill touching incident at Korean barbecue0:17:31Exhausted from the entire trip, need a vacation0:17:56Signing off and saying goodnight

Siya is on babysitting duty this week to try and pry a case out of Red. Turns out she wants to know more about Agent Meera Malik and her past.  Red leverages an old stamp to lure out information that may just get Siya the answers she is looking for. Support the Show! Be sure to #FillTheFedora on Patreon. Case Profile for The Sicilian Error of Color Arthur Hudson is still digging around to find out what the task force is about and it looks like he may have a new ally.  Senator Clayton Dorf likes tenacity and tactics just as much as he loves his Korean Barbecue.  The two agree to team up and our countdown to an Arthur Hudson showdown is on.  Speaking of showdowns, Red seems to be having a showdown of his own with either death or retirement as he offloads some of his most prize possessions this week including one stamp, The Sicilian Error of Color.     This stamp has been sought after by one Kathleen Sutton, the widow of former officer Nigel Sutton, who just so happened to be partnered up with deceased CIA agent Meera Malik and Siya's mother.  Regardless of biological status Siya still wants to learn more about her mother so she teams up with Red on Herbie's advice to dig more into the past, which allows Red to wax poetical this week about his down, as he contemplates his life, those lost, and the mark he wants to leave on his legacy.   Be sure to answer our profiling question of the week: Do you think Red is more Dying or Retiring? Visit our feedback page to leave a response or call +1 (304) 837-2278.  Music For The Sicilian Error of Color We start the show with Mira and Nigel waiting for a prisoner exchange as “Roads” from Portishead plays. “Black Steel” by Tricky plays as Meera steals cash from the CIA storage facility. Later, as Nigel dies and Kathleen shows Red a picture of him, “My Cell” by the Lumineers is heard. Finally “Lucky Man” by the Verve closes the episode as Siya gets the check from Nigel's widow Kathleen Sutton.  You can hear these songs via the official Blacklist playlist on Spotify or the same playlist recreated by us on Apple Music.  The Sicilian Error of Color in Pictures Here are a just a few of our favorite scenes from this week. Keep Connected Each week of The Blacklist Exposed will take a deep look at both the minor and major plot lines to this fantastic series. Be sure to subscribe and review us in Apple Podcasts, Stitcher, or through whichever podcast app you prefer. Also check out our other Golden Spiral Media Podcasts. A special thanks to Veruca Crews for creating our podcast cover art. If you love it, be sure to check out the rest of her Blacklist and other artwork on her tumblr page. Thanks for listening! We'll talk to you soon. In the meantime, be sure to keep yourself off, The Blacklist.  Send Us Feedback: Check out our Feedback Form! Call our voicemail: (304)837-2278 Email Us Connect With Us: Facebook Community Twitter Instagram Tumblr Troy's Twitter Aaron's Twitter Subscribe to The Blacklist Exposed: Apple Podcasts,  Google Podcasts,  Spotify,  Pandora,  RSS Feed

Meet Sara Upshaw, owner and team lead at OHSUN Banchan in Seattle's Pioneer Square neighborhood.    Her Korean deli & cafe has been getting quite the buzz, and all well deserved!   While Sara is known in the food industry for her Korean flavors ( see her blog Kimchi Halfie and her authored cookbook,"Korean Barbecue at Home"), she has recently overcome hurdle after hurdle from opening a restaurant in a city struggling to recover post pandemic style. Hear Sara share about how,  despite the delays and hurdles, she's managed to express her passion for people and food through the art of Korean banchan.    She brings forward so many incredible flavors and recipes, thanks to the inspiration of her culture and dear Halmoni (grandmother, Oh Sun Pak, whom the deli is named after).   Not only that, her food is 100% gluten free-a rarity gem find for any Korean food or plant based, gluten-free eater!  Score!Listen to her speak to her corporate turned restauranteur dream come true-and the community that came around her, fueling her to serve the same to them for as long as she can.Thanks to OHSUN for hosting Social Creative Workshops at one of our Culture Club dinners.  A stellar private event for hungry diners from over 14 neighborhoods all looking to celebrate Asian culture and food from a woman owned, local restaurant with tasty Banchan !  Go, visit and enjoy OHSUN!  Tell her Amy sent you :)OHSUN Banchan Deli & Cafe: www.ohsunbanchan.comInstagram: @ohsunbanchanKimchi Halfie: @kimchihalfieSocial Creative Workshops | Social Creative Conversations PodcastAmy Vallejo | founder, co-collaboratorwearesocialcreativeworkshops@gmail.comwww.wearesocialcreative.com@socialcreativeworkshops

Plus: The Christmas foods we look forward to cooking and eating --- Send in a voice message: https://anchor.fm/hivemindhq/message

This episode is about Samgyupsal, or Korean Barbecue. #Samgyupsal #삼겹살 #SouthKorea #남한 #Korea #한국 #서울 #Atlas #History This is a homemade, free podcast. It takes a lot of work and dedication. To support it, please visit: https://anchor.fm/nicholas-sheen/support --- Support this podcast: https://anchor.fm/nicholas-sheen/support

This episode is about Samgyupsal, or Korean Barbecue. #Samgyupsal #삼겹살 #SouthKorea #남한 #Korea #한국 #서울 #Atlas #History This is a homemade, free podcast. It takes a lot of work and dedication. To support it, please visit: https://anchor.fm/nicholas-sheen/support --- Support this podcast: https://anchor.fm/nicholas-sheen/support

Typically beef,pork, or chicken are used for Korean Barbecue

Strap yourself in and get ready for part two! For this episode, Anna and I looked back to all the ridiculous stuff we did in Korea, including climbing up a mountain and quarrelling over Korean Barbecue! Thank you for listening, follow for more!

Stuart Wiley is a Staff Sergeant in the United States Air Force and continues our series honoring members of our U.S.Military. Stuart grew up in Fluvanna County, Va. and when Paul asked him about growing up, he said it was all about baseball from tee ball through playing travel and for high school. They talked about what he did after high school and why he decided to join the USAF.  Stuart did admit that he really didn't have any idea what he was getting into! They ended by discussing his career and where he went which included a tour in Korea where he discovered his love for Korean Barbecue.

Environment, cultural traditions, gentrification - all of these forces shape what we eat and are deeply rooted in where we are. Regional foods are more than just their flavors and ingredients. They are a culmination of local culture and generations of experience. But how are historic foodways being altered by factors like warming oceans and rapidly evolving urban landscapes? In our increasingly interconnected world, does truly regional cuisine still exist? Join us in taking a look at some iconic regional dishes and the stories behind them. Further Reading:To learn more about the University of Arizona's Center for Regional Food Studies, visit their website here.To learn more about your impact on the Chesapeake Bay, you can check out this tool on the Chesapeake Bay Foundation website here.Want to get in on the Cincinnati Chili debate? Read the original Deadspin article and a 2017 Vice piece defending the dish.To read Rachel Martin's full article chronicling hot chicken's history, you can read her Bitter Southerner article here. You can also read her book, Hot Hot Chicken: A Nashville Story To make reservations and learn more about Komah, Paulo Shin's restaurant, feel free to browse his website here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

This week Matt and Chad welcome Sarah & Lindsey two former coworkers and Samantha, Chad's wife. Everyone gets a lesson on cheugy, Lindsey talks about her upcoming wedding and everyone else shares memories of their's, Sarah share stories about her home renovations and her cat's neutering, Samantha explains why she's doing more cardio, Matt wants to know why no one cares about aliens, Chad tries Korean Barbecue, and wants to know who everyone plays with in Mario Kart. Lastly we discuss Cruella and answer the question should people go to the theater or pay $30 on Disney Plus.Samantha Instagram:https://www.instagram.com/stanglita/If you have any feedback please email us at weusedtotalkpod@gmail.com, like our Facebook page We Used to Talk About this at Work and follow us on twitter and instagram @weusedtotalkpodCover art by @surgehero100 (Instagram)Intro/Outro Cybernetics 137 bpm by Tobylane

06/04/21 - On this episode, Fiasco explores Watermelon Dole Whip for the second time, Craig sees if the Cheeseburger Pods at Satu'li Canteen live up to the hype, Ryno goes Korean Barbecue crazy at The Daily Poutine, and Craig presents the final throwback review with a Hand-Dipped Corn Dog at Magic Kingdom!

On this week's show, Roly and Bri recap the first week of MLR and Bri's time in New Orleans. The pair also chat with the NOLA vs OG Man of the Match, Jamason Fa’anana-Schultz, and discuss the return to the pitch, how he prepared for the NOLA match, and Korean Barbecue. Roly and Bri also preview the home opener against Rugby ATL, reflect on CJ Stamper's retirement during the 6 Nations recap, make their Week 2 MLR picks, and answer fan questions. The Road to Glory podcast is proudly presented by Leidos. For more information, visit: https://www.leidos.com For the latest episodes of the Road to Glory podcast visit https://oldglorydc.com/road-to-glory/ And don't forget to follow Old Glory! Instagram: @oldglory_dc Twitter: @oldglorydc See omnystudio.com/listener for privacy information.

What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But only in recent years have Filipino dishes started gaining recognition outside immigrant communities. Chef Carlos Lamagna describes Filipino food. With more than 7,500 islands, the Philippines is an archipelagic country. It went through a lot of foreign influences thought out History. Adobo is a good example is a very popular dish. That is well-known around the world, but what people don't realize that every Island and every region in the Philippines has its own variations and every family has its own variations.  Chef Carlo Lamagna says that the most common answer that people give about Filipino cuisine is that it's a fusion cuisine. He couldn't disagree more. Filipino cuisine is an evolutionary cuisine. It evolves just like any other culture.  Filipino cuisine has Malaysian, British, Spanish, Arabic, Chinese, Japanese, and Pacific Islanders influences. Chef Carlo Lamagna mentions that the condiment game in the Philippines is very strong. The condiments like Bagoong, Suka, vinegar, fermented shrimp pastes, fish sauces, soy sauce, or a mixture of any of those ingredients are used to personalize the dish itself. He describes his restaurant Magna as a non traditional Filipino restaurant that is inspired by its roots, by traditional and authentic flavors that are authentic to him. It is a modern Filipino restaurant serving modern versions of traditional dishes. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast https://apple.co/Carlo_Lamagna Links to other episodes in Portland, Oregon Conversation with Chef Bonnie Morales - A Return To Russian Cooking #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ James Beard Dinner – Regional Philippine Cuisine – “Dinadaraan” – Braised pork collar, blood sarsa, blood sausage crumble, pork ear chicharron, bone marrow suman ©Clay Williams Wines of Argentina “Breaking Borders” Recipe contest – Smoked Ham Hock Adobo Croquette, Coconut Braised Kale Chicken Tinola Noodles – Braised Chicken, Chicken Hearts and Livers, Bok Choy, Egg Noodles, Chicken-Ginger Consomme Starchefs Awards Gala – Beef Pares (PAH-res) – Anise Braised Beef Brisket, Sticky Rice, Radish, Serrano Peppers Submitted questions from podcast listeners Filipino Adobo recipe from Chef Carlo Lamagna I think a lot of people should really truly explore what Adobo is. When I cook Adobo at home, I use a combination of both pork belly and pork neck bone. There's good meat on the neck bone. It adds a lot of great flavor to the broth when it's brought down and the pork belly itself is a tougher and richer cut. I cook it the way that my dad cooks it. Add water, vinegar, Bay leaves, garlic, peppercorns inside the pot with your neck bones and pork belly, just to cover. The pork belly can be diced up. You start slowly cooking that down. Most Adobo a lot of people do is very saucy. I like mine a little on the drier side. It's a little bit more on the oily side. That fat is such great flavor when you put it on rice. So I actually cook it util the liquid is almost all gone. And then I season it with soy sauce. I don't add the soy sauce at the beginning, because if you add the soy sauce in the beginning, as it cooks out, it actually the bitter notes of the soy sauce will come out more and you do...

Unfortunately, some of our favorite foods are of the All You Can Eat varieties. We love hanging out at AYCE Hot Pot, Korean Barbecue, and sometimes even sushi joints. But... with great eating comes even greater ways to make your money stretch. These places aren't cheap, so we are here to tell you how to maximize every dollar spent and make your next All You Can Eat meal worth it.

How to Korean Barbecue in Orlando! If you've ever felt intimidated about trying K-BBQ, fear no more! We walk you through what meats you should order, how to cook and eat them, what you should avoid doing, and how to eat KBBQ like a pro! We give you our full guided review of Izziban, where you can try it yourself. We also share some recent Walt Disney World Park hour updates starting this Fall, and Spirit Halloween moving full force ahead this Halloween season. Show Notes: Izziban East Colonial - All You Can Eat Korean BBQ Bulgogi House - All You Can Eat Korean BBQ Korea House - Korean Food and BBQ Options Beewon - Korean BBQ and Food Shin Jung - Korean Food and BBQ Options (Currently undergoing repairs) -------------------------- Site: orlandoadventureclub.com Our Merch: orlandoadventureclub.com/merch Instagram: @Orl_AdventureClub TikTok: @orlandoadventureclub Facebook: @ORLAdventureClub Twitter: @ORLAdventure -------------------------- Intro/Outro music: The Teaching Robot by the talented Danny Baranowsky --- 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/orlandoadventureclub/message Support this podcast: https://anchor.fm/orlandoadventureclub/support

In episode 92 of The MoCo Show, Alex is joined again by Michelle Katz, writer on the show and founder of @pike.and.rozay on Instagram. They talk county happenings, local malls opening back up, and the MoCo Eats tournaments. The Mexican Cuisine Tournament just wrapped up, with Chapala taking home the trophy! Next up will be sushi. Alex talks about visiting local malls and some of the guidelines for visitors and shoppers. Alex discusses Annie Leibovitz, world famous portrait photographer who took photos of countless celebrities, was officially declared a Living Legend! Annie grew up in the MoCo area and spent a large number of her formative years here. Alex and Michelle talk about new openings and closings, and new MoCo T-Shirts @ teespring.com/stores/MoCo ! If you visit George's Hot Pot and Korean Barbecue through the end of the month, mention the MoCo Show for 20% off!

In this episode we talk on new mics (surprisingly) about going to a Korean Barbecue, Jake getting new sunglasses, simping, guns, and really just all sorts of things where it ends up being butchered in a sense. Therefore here's you a butchered podcast! Hope you enjoy! Find us on Twitter and Instagram @InProgressPodz! http://twitter.com/inprogresspodz https://www.instagram.com/inprogresspodz/

We talk Kawhi Leonard’s laugh, KBBQ, infomercials, and much more on this episode of Two Old Roomies! Subscribe to follow along!

My mother and I spent day days on the Hawaiian island of Kauai. It has been her dream for the past 53 years to visit Hawaii. Ever since she saw the movie with Elvis Presley called, "Blue Hawaii" she has always wanted to go. So to repay the kindness of my mother I treated her to the vacation of her dreams. We had a most incredible time. This podcast is the story of one of the best days of the ten days we spent together on Kauai. Thanks for listening! I invite you to share this podcast, offer a comment, or leave some feedback. Show Notes: A wonderful slice of Hawaiian vacation life with my mother. Salt Pond Beach. Coffee at Little Fish Coffee in Old Town Hanapepe. Visiting Waimea Canyon State Park on the spontaneous suggestion of a friend who happened to call. Watching the sunset at Polihale Beach and State Park on the suggestion of two locales. Later night Korean Barbecue at a Lihue Chinese/Korean eatery. Finished the night at a local pub listening to the locals signing karaoke while we drank beer. Resources Kauai, Hawaii – Our Hawaiian destination. Blue Hawaii – The movie that inspired my mother's life long dream to go to Hawaii. Polihale State Park and Beach – Where we saw the setting sun. Weimea Canyon – The grand canyon of the Pacific. Hanapepe, Kauai – Kauai's biggest little town. Salt Bond Beach Park – A beautiful place to spend your morning. Contact. Follow. Share. instagram | facebook | twitter | pinterest How to review the podcast on iTunes If you enjoyed, benefited or were impacted by the podcast, it would be beyond cool if you’d take a minute and write a review on iTunes. To do that, click on the iTunes link or launch the iTunes podcast app on your computer or phone. Search for One Hand Speaks, select the album art for the show, select ratings and reviews and then write your review. Big thanks and appreciation. Please spread and share if you feel others will benefit and enjoy and leave a comment or offer feedback.

It’s EPISODE 63 of THE PODCAST ON HAUNTED HILL! It’s time to pack our bags, as we’re off to SOUTH KOREA for a special look at all things K-HORROR! Join Gav and Dan as they examine what makes a K-HORROR FILM, and we also recommend some CRAZY KOREAN films to check out if you’re new to this genre! Our main reviews are THE HOST (2006) and the amazing TRAIN TO BUSAN! There’s also more travels, albeit backwards as TEAM TEAM head to 1963, and things get very itchy and creepy in WORLD OF THE STRANGE! So grab a glass of SOJU and some Korean Barbecue, and tune in, download, share, like and comment! And remember to dispose of your formaldehyde in the correct way!! The post THE PODCAST ON HAUNTED HILL EPISODE 63 – THE HOST AND TRAIN TO BUSAN first appeared on Legion.

Korean Barbecue! It's smoky, sweet, and definitely crunchy. Does it taste as strong as it smells? Should you serve it at a party? All this and more on this month's episode of Snack Time. Special bonus: Gingerbread cookie palette cleanser.

UK Iron Chef, international restauranteur, and cookbook author Judy Joo joins us on this special 4th of July episode to talk about Korean BBQ! Tune in to this episode to learn what makes Korean BBQ different from other barbecue and why it's so popular.

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O'ngo Food Tours, takes us to sample Korea's finest beef at Majang Meat Market. She grills the beef on a table top pine charcoal grill, and eats her grilled meat wrapped in lettuce and topped with garlic, green onion, sesame oil and pickles. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O'ngo Food Tours, takes us to see a butchery and Korean barbecue demonstration at Korea's Mayfield Hotel. Find recipes and the full series at: http://www.ciaprochef.com/wca/

Woodshrew and Korean Barbecue are together once again and this time they're talking about the Dota 2 Shanghai Major Qualifiers. They talk about who made it, who didn't, the big surprises and heroes and items of note coming out of the various regions.  All this and more on the latest episode of the Dota 2 Podcast.

The popularity of Korean cuisine has taken the US by storm in recent years. In this video, Chef Scott Samuel from The Culinary Institute of America shows us a sweet and spicy Korean BBQ steak served with cooling, juicy, and sweet red grapes. Recipe at: http://ciaprochef.com/grapes/recipe3/

Episode 14 Live Recordings from Ad-Tech New York, Ten Golden Rules for promoting a Blog, comScore vs. Nielsen, Google OpenSocial , Facebook SocialAds, Korean Barbecue, Don Cherry’s Grapeline . Please call K7 line 206-888-6606 Summary: Episode 14 Live Recordings from Ad-Tech New York, Ten Golden Rules for promoting a Blog, Google OpenSocial , Facebook SocialAds, […]

Sam Beam of Iron and Wine spends a few minutes with Jen chatting about African beet stew, ice cream, and Korean barbeque. [March 2003, Austin, Texas]