Podcasts about kosher salt

In this episode of the North Carolina Food and Beverage Podcast, host Max Trujillo is excited to talk about delis, sandwiches, and the story behind Ideals Deli Market Gourmet. Featuring business partners Ian Bracken and Paul Chirico, Max dives into their backgrounds, their inspirations from New York-style delis, and the journey of creating Ideals in Durham, North Carolina. With nostalgic anecdotes, they discuss the growth of their business, their unique approach to making fresh sandwiches, and creating a strong community presence without traditional marketing. Banter includes the emotional connections to deli aromas, the specifics of their menu, and humorous takes on topics like PB&J sandwiches and health inspections. The episode wraps up with a focus on their highly successful, beloved sandwiches and a call to visit their market for unique items. The NC F&B Podcast is produced, engineered and edited by Max Trujillo of @Trujillo.Media For inquiries about being a guest, or to sponsor the show, email max@ncfbpodcast.com 00:00 Introduction and Host's Personal Connection 00:29 Discovering Ideals Deli 00:56 Welcome Ian Bracken and Paul Chirico 01:19 The Intense Deli Experience 02:59 Opening and Success of Ideals Deli 04:00 Beer Collaborations and Upcoming Events 07:57 Nostalgia and Deli Memories 20:20 Challenges and Customer Feedback 30:36 The Harlem Chopped Cheese 35:31 A Daughter's Love for Ideals Sandwiches 36:30 Connecting with Customers on Instagram 36:49 The Art of Baking In-House 37:02 The Dilemma of Trying New Menu Items 38:10 The Perfect Cutlet Debate 39:43 Crafting the Ideal Sandwich 41:01 In-House Preparations and Ingredients 44:32 The Importance of Kosher Salt 45:45 Creating New Sandwiches: Bread vs. Ingredients 46:21 Exploring Regional Sandwich Variations 55:30 The Power of Word-of-Mouth Marketing 01:02:04 The Community Support in Durham 01:03:11 The Tin Fish Trend 01:05:32 Wrapping Up: Sandwich Talk and Community  

The complex relationship between calories and metabolism challenges the traditional "calories in, calories out" approach. Different macronutrients—proteins, fats, and sugars—affect the body's hormonal responses, including insulin and glucagon. Insight is shared on why certain diets, like keto, work for some individuals and how these principles can aid in fat loss and even diabetes management.The role of body types, such as ectomorphs, mesomorphs, and endomorphs, explains how food is processed and weight is gained. Daily movements and non-exercise thermogenesis are examined, shedding light on how habits like fidgeting can influence energy expenditure and weight regulation.Highlights of the Podcast00:04 - Kosher Salt and Unique Salt Types01:00 - Calories vs. Chemistry in Metabolism02:23 - Calories and Hormonal Responses05:31 - Body Types and Metabolism07:54 - Motion and Non-Exercise Thermogenesis

Danbury Hat Tricks Executive Herm Sorcher joins the show to get everyone pumped for the opening weekend at the Danbury Ice Arena. Lou was wondering why Kosher Salt does not have Iodide and Ethan had no answers. The listeners share their memories of Tuxedo Junction as news hits that the building will be torn down to install a bank parking lot.

As summer winds down and the school year ramps up, we're not just looking for easy meals, but super easy meals. We even called in reinforcements: John of Preppy Kitchen shares expertise honed while writing his latest book, Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes.MEAL PLANNING FOR EVERYONELooking to reduce the overwhelm of feeding your family while saving time AND money? Meal planning is the answer — yes, even if you've tried before and failed. We can help you get meal planning right with our Meal Planning for Everyone audio course. We've made it possible for anyone to become a meal planner — even you! Crack your meal planning code today.LINKS Preppy Kitchen Super Easy: 100 Simple and Versatile Recipes John's Crispy Orange Glazed Chicken Strips recipe How to Make Salads Kids Will Eat How Sauces Can Save Your Weeknight Cooking What's the Difference Between All the Salts? Kosher Salt, Table Salt, Etc? How to Cook Once, Eat Twice Ten Minute Dinner Ideas Simple Family Meals From Pantry Basics The Art of Intentional Leftovers El Pato Mexican sauces Meghan's Maple Mustard Vinaigrette recipe  Join our (free!) community to get all the links to our What We Are Cooking and Eating Now recipes https://didntijustfeedyou.com/community/ THE BEST OF DIJFY, DELIVERED TO YOUWant easy meal ideas, our favorite kitchen picks, recipes that are saving us, AND all of our What We're Cooking & Eating Now links too? Get it all by signing up for our newsletter today — and get our Back-Pocket Meal Plan as a bonus. (A week of meals, planned for you! ✅)Our Sponsors:* Check out ByHeart and use my code DIJFY for a great deal: byheart.com* Check out Quince: quince.com/dijfy* Check them out today at feathersnapcam.com!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Kosher salt, table salt, Himalayan pink salt, flaky salt… when did salt become so complicated? We break down the difference between all the salts and, more importantly, tell you what you need to keep in your pantry and how to use it effectively. DIJFYplusGet 2 exclusive bonus episodes every month and an ad-free stream of every episode. Join DIJFY+ today and pay monthly OR annually to save 25% over 12 months. Joining DIJFY+ also gives you access to every past bonus episode and our community boards so you can stop managing the load of feeding your family all on your own. We've got you!LINKS Magical Unicorn Sea Salt by Beautiful Briny SeaJennifer Fisher salts (the Spicy Salt is Stacie's favorite)Maldon Smoked Sea Salt FlakesLa Baleine Fine Sea SaltDiamond Crystal kosher salt Maldon Sea Salt Flakes (this tub is a great deal!)Jacobsen Salt Co.THE BEST OF DIJFY, DELIVERED TO YOUWant easy meal ideas, our favorite kitchen picks, recipes that are saving us, AND all of our What We're Cooking & Eating Now links too? Get it all by signing up for our newsletter today — and get our Back-Pocket Meal Plan as a bonus. (A week of meals, planned for you! ✅)Our Sponsors:* Check out Quince: quince.com/dijfyAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

On this episode, co-hosts Dr. Tania Cubitt and Katy Starr discuss salt requirements for horses, including:What are the different types of salt and what kind does your horse need?Do horses know when they need more salt (or other nutrients) in their diet? Can they self-regulate?Feeding loose salt versus block salt – which is better for horses?There are SO many different types of salt, it can be overwhelming knowing what exactly your horse needs. Come have a listen to get all your salt questions answered in this episode – and share with a friend!Have a topic idea or feedback to share? We want to connect with you! Email podcast@standlee.com_______________________________Episode Resources:~3:02 - National Research Council. 2007. Nutrient Requirements of Horses: Sixth Revised Edition. Washington, DC: The National Academies Press._______________________________*Views and opinions expressed by guests are their own and do not necessarily reflect the view of Standlee Premium Products, LLC.*_______________________________ Love the podcast? Leave a rating and review on Apple – https://podcasts.apple.com/.../beyond-the-barn/id1541221306Leave a rating on Spotify – https://open.spotify.com/show/3dmftQmwLKDQNueUcCJBZaHave a topic idea or feedback to share? We want to connect with you! Email podcast@standlee.comShare our podcast and learn more about our co-hosts at our Beyond the Barn podcast pageSUBSCRIBE to the Beyond the Barn podcast email to be an exclusive insider!Find us on Apple, Spotify or Google Podcasts and SUBSCRIBE, so you never miss an episode._______________________________Check out the Standlee Barn Bulletin BlogFind more nutritional resources from Dr. Stephen Duren and Dr. Tania Cubitt at https://www.standleeforage.com/nutrition/ Connect with Standlee on Facebook, Instagram, YouTube and TikTok

Si vous regardez des émissions culinaires anglophones, vous avez obligatoirement entendu le terme de Kosher Salt. Joshua Weismann, cooking with Babish, Chef Jean-Pierre, Epicurious, Chef John et Jean Pass l'utilisent à outrance. Ça me fait penser que je ferais bien un épisode pour vous présenter ces show de qualité. Ou pas, vous me connaissez, j'ai toujours un truc à redire. Bref, 90% du temps, ils parlent de kosher salt comme si c'était le sel parfait miracle youpie super. Dans cet épisode, on va non seulement apprendre ce que c'est, du kosher salt, mais on va aussi un peu démystifié cette mode, cette trend du kosher salt. Donc, Kosher salt, ça veut dire sel Kasher, j'aurais dû commencer par là. Kasher est l'adjectif qui se rapporte à la cacheroute. Et la cacheroute, c'est l'ensemble des règles alimentaires du judaïsme. C'est là que vous trouverez que le porc est illicite, que vous ne pouvez mélanger la viande et le lait, etc…On a déjà fait un épisode là dessus si vous voulez en savoir plus. Le kosher salt tire son nom du fait que, historiquement, il était utilisé pour son efficacité dans la préparation de la viande casher.  Bref, ce kosher salt est vanté comme être le meilleur, et on voit ces youtubeurs américains en mettre partout en lieu et place du sacro-saint sel de cuisine. Dans l'eau des pâtes, dans leurs ragouts, etc… Alors qu'a t'il de spécial notre kosher salt ? Et bien rien. C'est du gros sel non iodé en fait, c'est tout. Alors, le gros sel a une propriété bien particulière : il draine mieux l'humidité des aliments. Si par exemple vous devez dégorger une aubergine ou une côte de boeuf, il faut mieux utiliser du gros sel, donc du kosher salt car l'action de drainage est meilleure. Les grains plus gros extraient plus rapidement l'humidité de la viande, ce qui fait partie du processus casher. D'où le nom. Hormis ça, en mettre dans l'eau de cuisson des pâtes ou dans son mac and chesse n'a pas plus d'intérêt qu'avec du sel de cuisine classique. Désolé messieurs les youtubeurs, mais vous êtes victime d'un mythe. Par contre, il y a bien des sels aux saveurs différentes, la fleur de sel, le sel rose, le sel bleu, le sel noir mais je vous laisse digérer tout ça et je en parle une autre fois. Learn more about your ad choices. Visit megaphone.fm/adchoices

Drinking Game (reeldrinkinggames.com): Themed Cocktails (branson.com): Ellen's Mistletoe Merlot Slushie: Ingredients Merlot of Choice 1/4 cup sugar Cranberries 1/4 cup honey 2-3 sprigs of Pine Directions In a medium saucepan over medium heat, combine sugar and honey. Once they start to dissolve together, add pine sprigs and let simmer for 5 minutes. Remove pine sprigs. In a separate bowl, combine ¼ c sugar and cranberries. Muddle together so that cranberries are broken down. Add in ½ cup of syrup and combine. Add in Merlot, and mix all together. Pour into Ice Trays, and freeze. Once frozen, dump ice cubes into blender and pulsate for 15-30 seconds, until slushie consistency is achieved. Pour into glass and serve with sprig of pine and sugared cranberry skewer as garnish. The Crazy Cousin Eddie: Ingredients ⅓ c Moonshine 1/2 c Grapefruit or Cranberry juice Ice Blue food coloring Brown sugar and Kosher Salt, combined Sugared cranberries Bendy straws (Crazy straws optional) Directions Using cranberry juice, rim the edge of a low ball or Collins glass with brown salt. Add ice to glass, careful to keep rim salted. In a cocktail shaker, add moonshine, grapefruit juice, and cranberry juice. Shake and pour into glass. Garnish with a skewer of sugared cranberries and a bendy or crazy straw. Aunt Bethany's Jell-O shots: Instructions 1 package of jello, flavor of choice (we used cranberry) ½ cup vodka ½ cup cold water 1 cup water, boiling Ice cubes Chocolate Lucky charms, no marshmallows Directions In a small bowl, add cold water and Vodka together, and place in fridge to get a consistent temperature. Bring water to boiling, and add to separate bowl with jello packet contents. Stir until gelatin is dissolved, and then add ice cubes to water/vodka mixture in the fridge, bringing total measure to about 1 ¼ cups. Stir until most ice is dissolved, and remove remaining pieces. Add a few pieces of the Lucky Charms to the bottom of mini disposable shot glasses, and pour the jello mixture on top. Place jello in fridge for a minimum of 30 minutes, for a soft-set, and 1 ½ hour for a firm set. Drink every time: Someone says "Sparky", "Christmas", "Tree", "Family" A Christmas song is being played or sung aloud Clark endangers himself or family A family member messes up Clark's perfect holiday experience Clark unknowingly destroys something of Todd and Margo's A new set of family members make an appearance at the Griswold house Mary makes an appearance Someone calls for Russ The Christmas bonus or swimming pool is mentioned The Advent calendar is opened An animal messes with the tree Someone is wearing an ugly sweater or sports-themed clothing Finish your drink: Clark takes down the power grid Pledge Allegiance to the Flag of the United States of America As always, drink responsibly and with your friends. Be sure to follow on Instagram and Twitter @Line_Drunk. Subscribe/Follow on your favorite streaming service. Please leave me a 5 star review. Check out linedrunk.wordpress.com and patreon.com/linedrunk for bonus episodes (including extra content on this episode). --- Support this podcast: https://anchor.fm/linedrunk/support

PART 1 OF INTERVIEW WITH DARRYL: https://youtu.be/YLuZTPQA0i0 (Episode 102) E104 SHOW NOTES: 0:00 ELECTROLYTES 101: How to make your own ELECTROLYTE supplementation drink at home! 2:36 Practical ways to meet potassium requirements; potassium (and other minerals) content within popular mineral salts like Redmond. 10:39 KOSHER SALT 101 : what it is and how to best use it. 15:22 Certifications & labels on salt products--what do these mean? 20:18 How SMOKED SALTS are made--and why! 22:07 SALT TASTING 101: How to identify quality and discover the differences between different types of salts! 26:11 How to taste the difference between CHEMICAL SALTS and NATURAL SALTS. 28:03 How to make WINE-INFUSED salt flakes! (and beer & whisky??) 39:48 Using minerals found in "real salts" to optimize hygene and health. 41:52 Holistic healing properties of mineral salts. 46:05 The SCIENCE of EPSOM SALT baths: Do they really work??? 56:31 Three (3) questions to ask yourself before purchasing salt! 59:07 The future of the salt industry and bodybuilding. ============================================================================================================= Darryl Bosshardt (@redmondrealsalt) is a salt expert - having worked in and studied salt and minerals his whole life. He is passionate about healthy living, healthy eating and life-long learning. Darryl grew up working for the family mineral business, Redmond Real Salt, in Redmond, UT and then earned a Bachelor of Science degree at Southern Utah University followed by an MBA at Western Governor's University. ============================================================================================================= SUPERSETYOURLIFE.COM is a HEALTH-FIRST movement dedicated to empowering your aesthetic journey, specializing in KETO-CARNIVORE nutrition and BODYBUILDING coaching plans. Book your free 15-minute phone consultation with Coaches Colt & Taylor: https://calendly.com/ssyl/meet-greet or text “coaching” to (206) 743-1346 To Order Celtic Sea Salt & Redmond Real Salt: https://supersetyourlife.com/collections/supplements

Imgur AlbumSpecial Equipment: Charcuterie: The Craft of Salting, Smoking, and Curing KikoArt Grinder/Stuffer attachment for KitchenAid stand mixer LEM Sausage Stuffer Special Ingredients:Hog Casings Calabrian Pepper Pimenton Dulce De La Vera Breakfast Sausage:5lbs Pork Shoulder, cut into 1" cubes1.5 ounces Kosher Salt (1.8%)1.75 ounces ground ginger (2.2%)1/2 ounce dry sage (.6%).75 ounce granulated garlic (.9%)1.5 cups ice waterGrind the pork on the fine grinder plate. I normally keep the mixer speed at 2 for grinding. Add all of the dry ingredients, plus the water, and mix quickly by hand. Using the paddle attachment, mix the farce starting on speed 1 and then increase the speed to 2, then 3, and finally 4 and allow it to mix for 20-30 seconds. This will incorporate all of the ingredients, while also making the farce sticky for the texture we desire in the cooked product. Handfuls of this loose sausage can be formed into patties and cooked on the stovetop. Hot Italian Sausage:5lbs Pork Shoulder, cut into 1" cubes1.5 ounces Kosher Salt (1.8%).5 ounce fennel seeds (.6%)1/4 ounce ground coriander (.3%).85 ounce paprika (.6%).03 ounce cayenne (.03%)1/4 cup fresh oregano leaves1/4 cup fresh basil leaves.5 ounces red pepper flakes (.6%)1/4 ounce ground black pepper (.3%)1/4 cup red wineGrind the pork on the medium plate. Add all of the ingredients and quickly mix by hand. Pass the semi-mixed farce back through the fine grinder plate to fully incorporate the ingredients. Refrigerate while you prepare the casings.Soak the hog casings in cold water for 20-30 minutes to hydrate them and dilute the salt. Assemble the stuffing tube and thread the casing onto the tube. Set the mixer to speed 2 and pass the ground farce through the stuffer and guide the casings into a loose coil. It helps to have a cookie sheet down to catch the cased sausage. It also helps to have a second person assisting in this process. Once the sausage is cased, pinch and twist it into links, alternating the twisting direction with each subsequent link. Twist them sufficiently to draw the casing tight. If you need to release trapped air, a sausage pricker is best, but the needled ends of those ubiquitous corn holders works great, as well. Once they are cased, you can snip the casing between links with a pair of scissors.

Enjoy this magical realism story and cult classic film that we can't shut up about. They made some questionable changes from page to screen but honestly we like them both for very different reasons. We talk about which of the sisters we saw ourselves as in high school and reveal which of the Owens women we want to be now. Dig into these details with us.   Episode Drink:  Midnight Margaritas 1/2 cup Freshly Squeezed Lime Juice (5 limes) 2 tbsp Freshly Squeezed Lemon Juice (1 lemon) 1 cup Triple Sec 1 cup White Tequila 2 cups Ice (8-10 cubes) 2 wedges lime Kosher Salt for rim Add lime juice, lemon juice, triple sec, tequila, and ice to a blender and process until fully slushed. Use a lime wedge to moisten the rim of two glasses, and dunk each rim into a plate of kosher salt. Pour your margs in, and commence with a circular dance around the nearest table.   Recipe From: TwoCrumbsUp.com Our Drinking Game for this Story  Take a drink every time  Sally is literally a Sober Sally  You envy the Aunts and actually decide to live more like them You wish you'd been as bold as Gillian in high school You love the soundtrack  And take two sips when you remember that song and need to forget it again Everytime Kylie is a little bitch Anytime any of the sisters share a tender moment (Sally/Gillian, Antonia/Kylie) Whenever you fantasize about living in their house COVID Comforts Jordan : Beaver Island, MI Emily : Stray (video game)   A Novel Adaptation was created by Emily Eppley and Jordan Redwine. See more details at www.anoveladaptation.com and see what's coming up next to read along with us. Find us on Facebook, Twitter, Instagram, and Goodreads to join the conversation. Our artwork is by Kit Bernal. Our music is “Harlequin” by Kevin MacLeod, licensed under Creative Commons: By Attribution 3.0.

Holmberg's Morning Sickness - Brady Report - Wednesday June 22, 2022

Holmberg's Morning Sickness - Brady Report - Wednesday June 22, 2022 Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome the to very first episode of Mikey and Rinne EAT In! Come on onto the SheBlanc Estate grounds, let our bartender Aubbie pour you a stiff and chilly cocktail and pull up a chair…it's time to eat! On today's episode, we talk about the food stories and recipes that define us as your hosts, favorite foodies and the hungry friends that everyone needs in their lives. We also talk to our Bestie Jannie, who brought us a crunchy, amazing snack - Scallion Pancakes. Whoa. Whoa. Whoa   Tune in. Eat up. Pour a drink. Laugh. Chew. Sip. Repeat.   JANNIE! - @justcookjannie - IG, TikTok, etc. - https://justcookjannie.com Scallion Pancakes: Recipe   Rinneys Vrasciole alla Verbiacarese (aka “BRAHJOLE”) - adapted from My Calabria by Rosetta Constantino (our FAVE Italian cookbook):   3 lbs pork butt (we used Coppa, cut like a loin), trimmed of fat - save it! Kosher Salt, liberally applied 1/4 lb back fat, or trimmed fat from pork - finely ground or minced into a paste 2 1/2 Tablespoons finely chopped Italian Parsley 2 Garlic Cloves, minced Fresh Ground Black Pepper EVOO 2 Quarts of peeled and chopped tomatoes (we used our farmers market, canned tomatoes), you can use two 28oz cans of San Marzano Tomatoes 5 fresh Basil Leaves   Cut the pork (or “butterfly”), to make it flat. Mikey likes to do this by cutting it like a pinwheel or peeling an apple: long slices to “open up” the pork loin, work around the length of the pork loin until you get to the middle, and you have a wide flat piece of pork “sheet” Cut flattened loin into 5 by 3 inch rectangles, and pound out in a ziplock bag or in between saran wrap, until about 1/2 inch thick constantly Mix together the pork fat, parsley, minced garlic, salt and pepper (yummy amounts) Spread the pork fat mixture across the pork slices, edge to edge Roll the pork slices into little cigar shapes, and use butcher twine to tie up at the ends, or “truss” them fully (look up a Youtube video for a meat “trussing” technique) In a large sided pot, bring EVOO to a high-is heat and sear the little “cigars” until brown on all sides - remove and let rest on a paper towel. Add Tomatoes to the pan, scraping up all the yummy bits, add back in the vrasciole cigars and let cook - stirring often, until cooked down and yummy - About an hour to an hour and a half. Remove twine before eating - serve with pasta or just eat it!   Mikeys Club Pizza: Favorite Pizza Dough Recipe: Robertas Pizza Dough Grill or bake stretched pizza until bubbly and delicious. Top with your FAVES!    Club Pizza toppings: Arugula Cooked, chopped bacon Mamas Lil Peppers Garlicky Creamy Dressing Sliced Turkey Sliced Pecorino Romano or Blue Cheese Crumbles Potato Chips (if you're fat AF) LETS EAT! IG: @mikeyandrinne www.mikeyandrinne.com

This week's Word on the Street, we Talk about how Texas signed a bill to not teach about racism within their curriculum, which includes MLK and Native American history. TEACH YOUR KIDS OUTSIDE OF SCHOOL. Next, we are finally getting a chance to get into Porsha Williams' crazy/messy relationship with co-star Falynn Guobadia's “ex” husband. In the Hot Cup of CoCo, Alex and I Kiki about manifesting the man of your dreams and how you not pray for just the attributes of your mate, but to also pray for attributes that your mates need from you for the relationship to be reciprocal. Drink with CoCo. Paloma. - Kosher Salt. - 1/4 cup grapefruit juice. - 1 tbs lime juice. - 1 tsp sugar. - 1/4 cup mescal or tequila. - 1/4 cup club soda. CoCo's IG/Twitter: @kikiingwithcoco. Facebook: www.Facebook.com/kikiingwithcoco. Email: kikiingwithcocopod@gmail.com. URL: www.kikiingwithcocopodcast.com. Alexandria's IG: @healthpolicybae

We all know that there is a particular America cult recipe featuring 11 different Herbs & Spices. We list all 11. Find out why, despite their great affection for them, why American's don't grow their own Herbs and Spices.Back in the days of exploration and trading have a guess what you could get for Manhattan Island. We are going to look at some of the most popular blends and mention a few that we have in store. We tackle the well balanced 'S' quadrella. The difference between Salt and Kosher Salt is explained.  Also, what inspired and how Liquid Smoke is created.  We break down a couple of seasonal favourites, Pumpkin and Spiced Apple Cider. To wrap up we hear about how Phil invented Bagel Seasoning.

This lesson is 926 words, a 3 min and 42 second read time. It is part of How to Boil Water, as well as the MaxF Meal Prep Collection. 📍 Introduction Versatile, easy to store, economical, and delicious, rice is a staple of home chefs worldwide. Feeding more people in the world than any other crop, it's no surprise that rice is highly convenient. Whether used as a main ingredient, side, or base, rice adds a scrumptious fluffy texture to almost any dish. Requiring only water, a pot, and a dash of patience, rice is an ideal ingredient for maximum efficiency meal prep. Go ahead, put the lid on, and let the steam get to work. You'll be fluffing the rice before you know it. 🛒 Ingredients Rice Kosher Salt (optional)⏲ Instructions Wash the Rice (~30 seconds) Pour rice into the cooking vessel (e.g., pot, rice cooker insert) Fill with water & swish with your fingers. Tip out the cloudy water (be careful not to pour out the rice). Repeat until the water runs almost clear. Drain (fine-mesh sieve recommended).  Cook the rice (~20-30 min) Add water (~1 part rice to 1 1/3 parts water for white, 1:2 for brown)Add salt (1/2 to 1 tsp per cup) - optional.Bring to a boil on high. Then reduce heat to low, and simmer, covered. Check the rice after ~17 minutes (30 for brown). If there is excess water, drain it. Turn off heat and let rest covered for 10 minutes.Fluff the rice with a fork or spoon. Serve or store. 📝 Notes, Tips & TricksGeneralRice is highly economical. Purchased in bulk, it can be as low as $0.05 per oz ($0.10 for a standard serving of 1/3 cup dry).While pre-made/microwaveable rice is convenient, it is expensive (~$2/serving or ~20x the price of dry). Pre-made bags also take up space in your freezer & generate unnecessary packaging waste. Noteworthy: Over half of the world relies on rice for more than 20% of their daily caloric intake.A cup of cooked white rice is approximately 242 calories, 0.4g of fat, 53 grams of carbs, 0.6g fiber, and 4.4 grams of protein. Brown rice is slightly higher in fiber (~1g/serving more) and thus digests slower, keeping you full longer.  White rice varies in style & use (e.g., arborio for Italian risotto, bomba for Spanish paella, basmati for Indian or Pakistani dishes, jasmine for Thai & Vietnamese curries & stir-fries, short-grain for sushi or rice pudding) Brown rice is whole grain, while white rice is processed and refined. A machine is used to "pearl" the rice of its bran, germ, and endosperm. Advantages of processing include longer shelf life (fewer oils & nutrients to spoil) and faster cook times. Cooking: Rinsing the rice helps avoid sticking & clumping. Some cooks skip this step. Water ratios vary by type of rice. For long & medium-grain (e.g., basmati & jasmine), use 1 cup rice to 1 1/3 cups water. With short-grain use 1:1. For brown, use 1:2. For firmer, drier rice, reduce the water by a few tablespoons. For softer & fluffier, increase by a few tbsp. Make sure the water is under the halfway mark in your pot to avoid overflow. Resist the urge to check the rice. Removing the lid allows the steam to escape. This leads to plunging temperatures, a lengthened cook time, and overcooked or mushy grains.  Listen for the sounds of doneness (from bubbles to "steamy"). If the grain is too al denté: return to a covered pot to "carry-over" for a few min. To soften further, add some water, cover, and place on a low flame for 5-10 min. If the grain is overcooked (e.g., mushy): spread it out in a single layer on a plate or sheet tray to accelerate cooling and evaporation. For additional flavor, cook rice with a pat of butter or splash of olive oil. You can also cook it in stock/broth or with part of a bouillon cube. Some dishes that use rice: fried rice, stir fry, grain bowls, in soup, in salads, as a side dish.Popular rice toppings/add-ins include: flaky sea salt (e.g., maldon), chopped nuts and seeds (e.g., almonds, cashews, pinenuts, sesame), dried fruit (e.g., cranberries, currants), herbs (e.g., cilantro, parsley), spices (e.g., saffron, cardamom, cinnamon, bay leaf), alliums (e.g., scallions, garlic). To cook in an oven, bring the rice to a boil in an oven-safe vessel. Then place in 350°F oven to cook through (~17 min for white). Rest & fluff. If you eat a lot of rice, a rice cooker (like this one) is an invaluable investment. It essentially guarantees perfect rice and can also produce a wide range of other grains (e.g., oatmeal, quinoa, polenta). Leftovers & Storage: Cooked rice lasts in the fridge for ~ five days. Store leftovers in an airtight container. To reheat, microwave with a few sprinkles of water (or add an ice cube). Cover with a damp paper towel or plate. Alternatively, reheat in a pot on low heat with some water & a lid. Day-old (or older) rice is ideal for fried rice (it absorbs the oil & gets crispy). White rice has a shelf life of two years. Brown rice turns faster than white rice due to its higher oil content (~ 6 months.) Keep rice in a sealed container out of sunlight. If it smells musty or oily, toss it. For economical purchasing, consider buying in bulk. You can keep a large jar or container within reach & store the bag elsewhere. 🎓 Further StudyGrain Bowls [Life School]The Philosophy of MaxF [Life School]37 Best Rice Recipes [Epicurious]How to Make Perfect Rice by Gordon Ramsey 🎬 [YouTube] Brown Rice vs White Rice: Which is Better For You? [Healthline] —✏️ Did you like this lesson? Loved it! · Pretty good · Could be better💡 Have an idea for a lesson? Request one here.🤓 Know someone who would make a great Head of Research? We’re hiring!🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.📚 Want to learn more? Check out the Bulletin Board. This is a public episode. Get access to private episodes at www.trylifeschool.com/subscribe

Dear Rabbi, if all salt is kosher why is kosher salt called kosher salt? Is it more kosher? Are you a wondering Jew? There are always things we want to ask but for whatever reason we don't. Whether we're embarrassed or simply don't know someone we can ask.  Take a few minutes a week to learn more about Judaism and clear up some misconception with Dear (R)Abbi! You can submit your own questions at https://www.joidenver.com/dearrabbi

Chris and Phil break down the differences in salts: table salt, kosher salt, sea salt, how and when to use them, and why it matters for our food.

Here's the cookie recipe Lola my guest talked about. This is my chocolate chip cookie recipe... Two sticks butter, 2 cups brown rice flour, 4th cup cornstarch, 1 teaspoon xanthem gum, 1 teaspoon Kosher Salt, 1 teaspoon baking soda, 4th cup sugar, one 1/4 cups light brown sugar, one whole egg, one egg yolk, 2 tablespoons whole milk, One and ahalf teaspoons vanilla extract, and chocolate chips. Directions: Melt the butter in the heavy bottomed medium sauce pan over low heat. Once melted, pour into the bowl of a stand mixer or handmixer. In a medium bowl sift together the rice flour, cornstarch, xanthem gum, salt And baking soda. Set aside. Add both of the sugars to the bowl with the butter and using the paddle attachment,cream together on medium speed for one minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until throughly combined. Add the chocolate chips and stir to combine. Chill the dough in the refrigerator until firm, approximately one hour. Preheat the oven to 375°F. Shape the dough into balls And place on parchment lined baking sheets, six cookies per sheet. Bake for 14 minutes, rotating the pants after seven minutes for even baking.remove from the oven and cool the cookies on the pans for two minutes move the cookies to a rat wire rack and cool completely.

Amateur chefs and wanna-be bakers have a lot more time to spend in the kitchen thanks to stay-at-home measures meant to slow the spread to the coronavirus. And this week’s guest has some great tips for upping your recipe game. Brother Andrew Corriente is a Franciscan Capuchin friar and the winner of the latest season of “The Great American Baking Show: Holiday Edition.” Brother Andrew gives a behind-the-scenes look at the beloved reality show, tells us about the spiritual benefits of baking and shares what he’s been making for his Franciscan community under quarantine. In Signs of the Times, we discuss Pope Francis’ Easter call for a “universal basic wage” and his decision to form a new commission to study women deacons. Plus, stories about how priests are ministering in hospitals and prisons during the coronavirus pandemic. Today, April 17, is America magazine’s 111th anniversary! If “Jesuitical” has been a source of community or spiritual accompaniment for you, please consider supporting us on our giving day. You can become a part of our Patreon community to help with the cost of producing Jesuitical or make a donation to America Media here. We are committed to bringing you the Catholic news of the week, informative and meaningful interviews and even bonus episodes during these uncertain times. We cannot do the work we love without your support. Thank you.   Links from the show In Easter message, Pope Francis proposes universal basic wage  Pope Francis has set up a new commission to study women deacons Cadre of Chicago-area priests trained to minister to dying coronavirus patients Related: English bishops: To lower risks, chaplains shouldn't give last rites U.S. bishop says cellphones cannot be used to administer sacraments Canadian priest volunteers to be incarcerated rather than leave inmates   What’s on tap?Prosecco. Christ is risen, and so are our glasses! What’s for dessert? Strawberry Chantilly! “I got the idea for a freeze-dried fruit Chantilly from Stella Parks of Serious Eats. I loved the idea and decided to play with the ratios and ended up with this recipe. Bright, sweet, and with a TON of strawberry flavor.” – Brother Andrew Corriente, O.F.M.Cap.  70 grams Freeze-dried Strawberries (Trader Joe’s brand) 100 grams Sugar 1/8 tsp Kosher Salt 675 grams Heavy Cream 1 tsp Pure Vanilla Extract Combine strawberries, sugar, and salt in a food processor and blend for about one minute. Pour in heavy cream and extract and scrape the bottom of the processor with a rubber spatula to properly mix in everything. Process until it becomes very thick and creamy. Scrape and process again to get any stray pieces. Ensure everything is homogeneous. Serve.

Part 3 of 3 in a discussion of the immune system. Dr. Maj concludes this series by focusing on proactive ways to increase your own immune system. Vitamin D supplementation Chiropractic boost immune system: Studies review: http://www.chiro.org/research/ABSTRACTS/Immune.shtml Exercise/Movement Sleep Water Fruits & Veggies BONUS TIP: Fever Salt Bath: Take this bath clean; i.e. take a quick shower first if you need one.  Do not use anything else in the bath except what you have put in. Fill tub with warm water (as warm, not hot. as you can tolerate) add: Epsom Salt:  1-2 cups when sick, (use 1 cup) Kosher Salt:  1-2 cups when sick, (use 1 cup) Baking Soda:  1-2 cups when sick,  (use 1 cup) Add Essential oils like Tea Tree Oil, Eucalyptus Oil, Lavender Oil and Orange Oil. Try to get organic, worth the dough.  drmaj.com                                      CommunityChiropractic.net

If you think about it, lobster rolls are a strange concept! A hot dog bun stuffed with lobster salad is pretty weird, but oh my gosh, it is exceptionally delicious. Some suggest that you use a split-top potato bread roll, but even that tastes like a hot dog bun. The lobster salad should be chilled and covered in velvety mayonnaise. When the lobster meat is sweet and in big chunks and the roll is warm and dripping with butter, the combo of flavors and textures is orgasmic. I’ve come up with a simple recipe that will produce a very satisfying lobster roll. If you don’t vibe with lobster, you can always substitute chilled cooked shrimp or lump crab meat. For this recipe, you will need the following ingredients: 3 or 4 lobster tails ½ cup of Vegan Mayonnaise 1 Celery Stalk 1 tablespoon of Lemon Zest Juice of ½ lemon or two tablespoons 2 tablespoons minced flat-leaf parsley, chives or a combination (Completely optional) Kosher Salt and Freshly ground black pepper 3 Brioche Hot Dog Buns or potato rolls 3 to 4 tablespoons of unsalted butter Iceberg or romaine lettuce for garnish. Old Bay Seasoning (optional) Background Music, Intro, and Outro Written By Markus Huber | Performed By Tide Electric | Produced By Tide Electric   Background Music for Advertisement: Written By Adrian Dominic Walther | Performed By Dr. Delight | Produced By Dr. Delight --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The short answer: yes, and more than you may think.

"What kind of salt should I cook with?" -- Julia, Los AngelesListen in as Jennifer roots through the myriad salts in her own home kitchen and discusses when and why to use each kind. ----"Sidebar" is Kitchen Radio's bonus content,  where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Email her your own question or -- even better -- send a voice memo to jennifer@homecookingny.com for a chance to have yours featured on a future episode. 

Salt has played an important role in life from curses and currency to cuisine. Learn why kosher salt is the grain of choice for chefs and home cooks alike. The post Elevate Your Cooking Game By Using Kosher Salt appeared first on Life At The Table.

Jhonny is on vaycay in SF this week so Bobby invited his friend/old co-worker Brian Winkler on to talk about Kosher salt and tip pooling

  Part 3 of 3 in a discussion of the immune system. Dr. Maj concludes this series by focusing on proactive ways to increase your own immune system. Vitamin D supplementation Chiropractic boost immune system: Studies review: http://www.chiro.org/research/ABSTRACTS/Immune.shtml Exercise/Movement Sleep Water Fruits & Veggies BONUS TIP: Fever Salt Bath: Take this bath clean; i.e. take a quick shower first if you need one.  Do not use anything else in the bath except what you have put in. Fill tub with warm water (as warm, not hot. as you can tolerate) add: Epsom Salt:  1-2 cups when sick, (use 1 cup) Kosher Salt:  1-2 cups when sick, (use 1 cup) Baking Soda:  1-2 cups when sick,  (use 1 cup) Add Essential oils like Tea Tree Oil, Eucalyptus Oil, Lavender Oil and Orange Oil. Try to get organic, worth the dough.  drmaj.com                                      CommunityChiropractic.net

If salt is labeled "kosher" does that mean it's healthier than table salt and rabbi approved? What role does it play in a processed-free eating style? Listen in this week as Dee·​gives you the lowdown on the exact nature of kosher salt. Link to Kosher Sea Salt

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it. After the break, they answer a listener question about which kind of salts to use, and when.

Optimal Living Daily: Reading you the best content on personal development, productivity, and minimalism. Episode 75: The Deadly Truth Behind Healthy Kosher Salt & Commercial Sea Salt: How to Tell If Your Salt is Refined by Ben Greenfield. Author of the New York Times Bestseller “Beyond Training“, Ben Greenfield’s balanced approach to fitness, nutrition and health comes from his extensive experience in the fitness and wellness industry as one of the country’s leading personal trainers and wellness consultants. In 2008, Ben was nominated by the NSCA as America’s top personal trainer, and in 2013 and 2014, Ben was voted as one of the top 100 most influential individuals in health and fitness. A frequent contributor to health and wellness publications and a highly sought after speaker, Ben’s understanding of functional exercise, nutrition, and the delicate balance between performance and health has helped thousands of people around the world achieve their goals and improve their quality of life. The original post is located here: http://www.bengreenfieldfitness.com/2014/03/regular-salt-vs-sea-salt Please Rate & Review the Show! Visit Me Online at OLDPodcast.com --- Support this podcast: https://anchor.fm/optimal-living-daily/support

Optimal Living Daily: Reading you the best content on personal development, productivity, and minimalism. Episode 75: The Deadly Truth Behind Healthy Kosher Salt & Commercial Sea Salt: How to Tell If Your Salt is Refined by Ben Greenfield. Author of the New York Times Bestseller “Beyond Training“, Ben Greenfield’s balanced approach to fitness, nutrition and health comes from his extensive experience in the fitness and wellness industry as one of the country’s leading personal trainers and wellness consultants. In 2008, Ben was nominated by the NSCA as America’s top personal trainer, and in 2013 and 2014, Ben was voted as one of the top 100 most influential individuals in health and fitness. A frequent contributor to health and wellness publications and a highly sought after speaker, Ben’s understanding of functional exercise, nutrition, and the delicate balance between performance and health has helped thousands of people around the world achieve their goals and improve their quality of life. The original post is located here: http://www.bengreenfieldfitness.com/2014/03/regular-salt-vs-sea-salt Please Rate & Review the Show! Visit Me Online at OLDPodcast.com

  I'm back with a new podcast! For some reason unknown to me, in the last couple of weeks the number of Barbecue Secrets listeners has jumped from about 40 to over 600 a day. Not sure what's going on, but I figure if there's that much interest in the show I'd better start producing some new episodes. I hope you like this one, and I'm looking forward to making more. For all you CKNW listeners, here are your recipes for this week. Enjoy! Beach-Friendly Snacks As soon as we get unpacked and set up at a picnic table, we like to put out an array of simple but delish appetizers. Obvious choices are a nice variety of stinky cheeses, cold cuts, pate and crackers, olives, fresh pita and hummus, sliced long English cucumber, cherry tomatoes, pickled herring and so on.  Grilled Fresh Smelt This works best with smelt that have just been caught, but you could thaw frozen smelt and do the same thing. If you’re squeamish you can gut and behead the fish before grilling but, in my opinion, why do all that fussing and make a mess when they taste great whole? Makes a great beach picnic appetizer for 4 8 or more fresh raw whole smelt Sea salt (Fleur de Sel or Malden Salt would work best, but Kosher Salt would also work fine)  Pre-heat a portable grill for medium-direct cooking (I prefer The Cobb or a Weber Smoky Joe, but you can also use a hibachi or portable gas grill). Wipe the smelt with a paper towel to remove any excess moisture. Sprinkle them with the sea salt and immediately place them on the cooking grate (the fresh coating of salt should help prevent them from sticking to the grate, but if you’re worried about stickage lightly drizzle them with oil before you put them on the grill). If your cooker has a lid, leave it off. Carefully tend the smelt, turning them regularly, until they are slightly charred and a have a light golden colour. Remove them from the grill and eat immediately while they still have a crisp crust. Eat them whole – I know it sounds gross, but the crunchy head is the best part when it’s fresh from the fire. Grilled Salmon with Teriyaki Sauce and Fresh Mango and Jalapeno Salsa Makes 4 servings I like to make my own Teryaki sauce (see recipe below) but the bottled variety is also very good. To keep things very simple, and still delish, you can substitute teriyaki sauce with good quality Japanese soy sauce. For the salmon: 4 8-10 oz | 250-300 g pieces of boneless wild salmon fillets, skin on 1 cup teriyaki sauce For the salsa: 1 ripe fresh mango, diced 1 jalapeno, diced Juice of 1 lime Kosher or sea salt to taste Prepare the salsa by combining all the ingredients. Marinate the salmon pieces in the teriyaki sauce for no more than an hour. I like to bring a big Ziploc bag to the beach and marinate the salmon on the spot. If you soak them in the sauce too long they get too salty and it masks the delicious taste of the salmon. Prepare your portable grill for medium direct cooking. Place the salmon pieces, skin-side down, on the cooking grate and cover the grill. When the salmon is done (internal temp of about 130F or springy to the touch), remove it from the grill and let it rest for a few minutes before serving with the mango salsa and the rice salad on the side.  Rice, Asparagus, and Cucumber Salad Makes 8 servings (so you’ll have enough for leftovers the next day) This is a slight adaptation of a recipe from a 1994 Bon Appétit magazine. The salad tastes like summer itself and it’s one of our go-to beach picnic standards. You cannot make it once without making it again and again. 1 3/4 cups | 425 mL water 1 cup | 250 mL long-grain white rice 1 pound | 500 g asparagus, trimmed and cut into 1-inch | 2.5 cm pieces 11/2 cups | 375 mL long English cucumber, chopped into 1/4-inch | 5 mm dice 1/2 cup | 125 mL chopped chives 2 Tbsp | 25 mL Dijon mustard 1 Tbsp | 15 mL honey 1 Tbsp | 15 mL white wine vinegar 1/2 tsp | 2 mL dry mustard 21/2 Tbsp | 40 mL vegetable oil 1/4 cup | 50 mL chopped fresh dill 1 tsp | 5 mL finely minced lemon zest kosher salt and freshly ground black pepper to taste large, intact leaves of green leaf or butter lettuce dill sprigs, for garnish Bring the water to a boil in a medium saucepan over high heat. Add the rice and return the water to a boil. Reduce the heat to low, cover, and cook it for about 20 minutes. Place the rice in a bowl, fluff it with a fork, and let it cool to room temperature.             Blanch the asparagus in boiling salted water for 1–2 minutes, just until it’s  bright green and still slightly crisp. Plunge the asparagus into a bowl of cold water to stop the cooking process. Drain it and pat it dry. Add the asparagus, cucumber, and chives to the rice.             Combine the Dijon mustard, honey, vinegar, and dry mustard in a small bowl. Gradually mix in the oil and then mix in the dill and lemon zest. Mix the dressing with the salad mixture. Season the salad with salt and pepper. Line a large bowl with lettuce and mound the salad in the bowl. Garnish it with sprigs of dill.  The Perfect Beach Picnic Dessert: Black and Blue Berries with Lime Zest Confit Makes 6–8 servings This one’s inspired by a dessert from celebrity chef Anthony Bourdain, who had “Blueberries with Lime Sugar” on the menu at Les Halles restaurant in New York. It’s great with just blueberries, but Kate decided it would benefit from the addition of blackberries. The combination works beautifully and kids love it, too. Don’t forget to drink the juice! For the lime zest confit: 2 limes 1 cup | 250 mL water 1/2 cup | 125 mL sugar For the berries: 3 Tbsp | 45 mL sugar 2 Tbsp | 25 mL lime juice 3/4 pint | 375 g fresh blueberries 3/4 pint | 375 g fresh blackberries 1/4 cup | 50 mL fresh mint, finely chopped mint sprigs for garnish 1/2 cup | 125 mL crème fraîche or sour cream or enough vanilla ice cream for 6–8 (optional) To make the confit, remove the peel from the limes with a paring knife, being sure not to include the white pith. Slice the peel into thin pieces. (It’s much easier to zest the limes if you use a zester, which is a wonderful tool for all kinds of reasons.)             Combine the water and sugar in a small saucepan and bring the mixture to a boil. Add the zest and reduce the heat so the mixture simmers. Loosely cover the pot and let the liquid cook until it has reduced by half. Remove it from the heat, cool it completely, and strain it (or not, if you aren’t averse to shreds of lime). You can store the confit in an airtight container and refrigerate it until you need it.             To finish the dish, combine the sugar with the lime juice in a large, presentable bowl and stir to dissolve the sugar. Add the berries and toss them well, coating all the berries with the mixture. Add the fresh mint and the lime zest confit and toss the berries well again. The mixture is even better after the flavors have had time to marry, so refrigerate the berries for an hour or more. Garnish them with more fresh mint and serve them with crème fraîche, sour cream, or vanilla ice cream, if you like. BONUS RECIPE: Complicated but Delicious Teriyaki Sauce Makes about 8 cups | 2 L This homemade teriyaki sauce, which I have slightly adapted from an old recipe by famed Vancouver chef Trevor Hooper, has dimensions of flavor that make the extra work more than worthwhile. It stores for several months in the fridge, and it’s great as a marinade for meat or seafood, as a sauce for stir-fries, or just drizzled on steamed rice. 11/2 cups | 375 mL sake 11/2 cups | 375 mL mirin 2 cups | 500 mL brown sugar 4 cups | 1 L Japanese soy sauce 1/2 cup | 125 mL tamari soy sauce 1 small onion, chopped 1 shallot, chopped 4 cloves garlic, chopped 1 2-inch | 5 cm piece fresh ginger, chopped 1 orange, chopped, skin on 1 small pear, chopped 1 small leek, split, washed thoroughly and chopped Combine all the ingredients in a medium saucepan and bring the mixture to a low boil. Cook it until it’s reduced by about 20 percent. Cool it, strain it into a large jar or bottle, and refrigerate it. It stores indefinitely in the refrigerator.  

Why tracking is a great first step to improving your nutrition and how to do it with MyFitnessPal. We also sample Bulleit Bourbon (many times) and don’t log it in myfitnesspal. [1:00] Why Track Food? [2:30] How Long do you Need to Track to Establish a Baseline? [3:35] The First Topics Heavey Looks at With Nutrition Clients [5:40] Everything Within Nutrition is Individual [6:10] Benefits of MyFitnessPal [7:30] Does it Make Sense for People that Eat Clean Already? [9:00] Ways to Use MyFitnessPal [10:25] Grant’s Roasted Broccoli Recipe [11:45] Accuracate [12:50] Accuracate x2 [13:20] Other, similar tools [14:30] Bulleit Bourbon (Orange Label) [16:00] Hoppy [17:45] Bob Barker Episode 4 Bonus - Grant's Roasted Broccoli Recipe Ingredients: Broccoli, Olive Oil, Kosher Salt, Pepper Method: 1) Preheat your oven to 500 degrees WITH an old baking sheet inside. The idea is to get it super hot 2) Cut up the broccoli while it is preheating. The idea is to have a flat side that is going to go on the hot sheet. You want the pieces to be about 1/2 inch thick. Precision is not the point, but roughly you would like the broccoli to all be about the same size. 3) Toss the cut up broccoli with the olive oil, salt and pepper. When the oven (and pan) are heated, spread the broccoli out in a single layer. Ideally the flat cut sides would face down on the pan. A quick once over flipping the obvious ones is good enough. 4)Roast the broccoli in the oven for about 12 minutes. 5) Delicious.

What's the difference between caviar and roe? What's the difference between kosher salt and regular non-kosher table salt? Chef Shane answers.

What's the difference between caviar and roe? What's the difference between kosher salt and regular non-kosher table salt? Chef Shane answers.