Podcasts about labneh

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. Kimchi A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Umeboshi Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. Biltong South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. Labneh In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. Preserved Lemons In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions.

Don't Forget To use discount code CHRISTMAS for $30 for 1 year of Survival Punk Army and it will renew for life at $30 Food Preservation Methods Around The World | episode 306   Preserving food has always been essential for survival and culture, with each region developing unique techniques tailored to their environment. Let's explore five fascinating food preservation methods from around the world. A staple of Korean cuisine, kimchi is made by fermenting vegetables—most commonly napa cabbage and radishes—in a spicy, garlicky brine. This process relies on natural lactobacillus bacteria to preserve the vegetables while developing their signature tangy, spicy flavor. Packed with probiotics, kimchi is not just a preservation technique but also a health-boosting food. Japan offers umeboshi, salty and sour pickled plums. These fruits are packed in salt and left to ferment, creating an intensely flavorful and shelf-stable product. Umeboshi are often paired with rice or tea and have been prized for their purported health benefits, including aiding digestion and boosting energy. South Africa's biltong is a protein-packed snack made by drying seasoned strips of meat—traditionally beef or game. Unlike jerky, biltong relies on vinegar and salt for preservation and is air-dried rather than smoked. This simple yet effective method has made biltong a beloved survival food for centuries. In the Middle East, labneh—a tangy yogurt cheese—is preserved by straining yogurt to remove whey and then storing the resulting thickened cheese in olive oil. This method extends the shelf life of the dairy product while infusing it with rich flavors. Labneh is often served with bread or as part of mezze spreads. In North Africa, lemons are preserved in salt and their own juices, transforming into a flavorful ingredient used in Moroccan tagines and other dishes. The preservation process softens the lemons and creates a uniquely intense citrus flavor that adds depth to savory recipes. These diverse methods showcase humanity's ingenuity in extending the life of food while enriching culinary traditions. KimchiUmeboshiBiltongLabnehPreserved Lemons --- Support this podcast: https://podcasters.spotify.com/pod/show/contra-radio-network/support

In episode forty Accountfully's CEO and Partner, Brad Ebenhoeh, talks with Karim Khalil of Yaza Foods .  Karim brings his love of authentic Labneh made by his grandmother in Lebanon to the U.S., which (up until now) has been sorely lacking in filler-free, authentic options. Combining his years of experience running complex CPG companies and his financial expertise, he leads Yaza Foods, which is rapidly growing in the international snacking space.  This episode shares insight into Karim's unique background and the interesting ways he developed his management skills.  Learn the important skills and inventory management tools that go into a retail-heavy CPG brand and how they can be tackled with great consumer insights, a knowledgable team and an enthusiastic founder at the helm!Connect with usFor more small business and CPG- focused resources, visit Accountfully's resources page, where you will find helpful articles, guides, eBooks and more. • • •Follow us on social media to take advantage of even more info and news.

With over 15 years of experience in the global consumer goods industry, Karim Khalil has developed a keen talent for innovation and leadership. In 2020, he relocated from Lebanon to the United States and launched Yaza in 2023—the first brand to introduce authentic labneh to the U.S. market. Yaza not only pioneered the first flavored labneh but also aims to showcase traditional Mediterranean flavors, setting new standards for food quality in grocery stores and redefining how this beloved staple is enjoyed. Karim's extensive experience in production, his passion for brand creation, and his deep Lebanese roots inspired him to recognize the untapped potential of labneh in the U.S. market. Karim's favorite Yaza flavor is Za'atar & Olive Oil, as it embodies the most traditional way to savor labneh. IG yaza.foods | yazafoods.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com Create your ⁠⁠⁠⁠⁠podcast⁠⁠⁠⁠⁠ today! ⁠⁠⁠⁠⁠#madeonzencastr

A McKinsey consultant turned into a cheesemaker, Ilay is out to make labneh a thing as the co-founder and CEO of BEZI. She began her career as a financial services consultant at McKinsey and was sponsored by the firm to pursue her MBA at Columbia Business School in New York. During her time at Columbia, Ilay fell in love with the city, built her community through dinner parties at her home, known as Cafe Ilay, and completed her "business school summer internship" at a Mediterranean farm, milking cows and sheep, and learning to make cheese from scratch. Despite her passion, Ilay unfortunately lacked the courage to launch her own cheese company at the time and returned to McKinsey's New York office to become an Engagement Manager.  After her promotion, Ilay left McKinsey to help launch Getir's (the parent company of FreshDirect) US operations, where she spent 2.5 years overseeing merchandising, commercial, and marketing departments. It was during this period that she met her co-founder, Hasan, the heir to one of Turkey's largest cheesemaking families. After working together for a year and hitting it off, Ilay and Hasan decided to make labneh a thing by creating BEZI and launching it first in their beloved New York after 1 year of working behind the scenes.  IG eatbezi | eatbezi.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com Create your ⁠podcast⁠ today! ⁠#madeonzencastr

The fig tree is referred to often in the bible, usually as a sign of blessing and goodness. But fig trees that don't produce fruit get the ax. And Jesus applies this illustration to our present lives. The good news on is it's not over until it's over!

This SATURDAY we chat about a Barbie themed birthday, capitalism traps for simple favours, Labneh, spray tans, layering emojis, what happened with Matt Adams, Ozempic babies, a trick to making vinaigrettes, flushing tampons, red flags & more! xoxo Tash & Ro #itsaturdaypod No Days Wasted - Use code “itsaturdaypod” to receive 15% off! (https://nodayswasted.ca/) Listen & subscribe: ⁠https://linktr.ee/itsaturdaypod⁠ Instagram & Tiktok: @itsaturdaypod Disclaimer: Opinions expressed here are solely our own and do not express the views or opinions of our employers.

Sanduíche de Pepino e Labneh ( coalhada seca ) Ingredientes do sanduíche de pepino e labneh Picante, espesso e cremoso, labneh (também conhecido como labnah ou labne) é basicamente queijo de iogurte. Assim como o iogurte grego, é feito coando o iogurte até perder a maior parte do líquido. Se você pensa no iogurte grego como iogurte coado, labneh é iogurte extra coado. Você precisa de iogurte natural de leite de cabra ou iogurte de leite de vaca integral de qualidade e um pouco de sal. Misture o sal ao iogurte, coloque-o em uma musselina ou pano de linho e pendure na torneira da cozinha. Deixe o tempo fazer o trabalho duro. Depois de várias horas, o soro é filtrado, deixando um queijo deliciosamente espesso. Adicione boa quantidade de azeite extra-virgem e ervas finas. Secas ou frescas. Corte o pepipno em rodelas finas. Fatias de pão de forma sem casca cortadas em quadrado, depois de se passar a pasta, labneh e algumas rodelas de pepino. Feche com outra fatia do pão. Corte ao meio e depois nvamente para obter quatro quadradinhos. Enfeite com salsinha. Leve à geladeira até a hora de servir. Armazenar Guarde o labneh caseiro na geladeira em um recipiente bem fechado por até 2 semanas. Para preservar melhor o seu labneh, você pode transformá-lo em bolas com cerca de 1 colher de sopa cada. Coloque as bolas em uma jarra grande esterilizada e hermética e despeje azeite de oliva extra virgem para cobrir. Tampe bem o frasco e deixe em temperatura ambiente ou na geladeira, se você mora em uma região quente. #culináriafaladacomnaluzica #receitadefamília #receitasculinariasparaouvir #sanduichedepepinoelabneh #coalhadaseca @Naluzica @naluzinhaniki.56 @cozinha.compartilhada --- Send in a voice message: https://podcasters.spotify.com/pod/show/culinariafaladanaluzica/message

Como cada domingo, Paula Monreal, trae una receta sencilla, rápida de hacer y sobre todo, sana. Coge papel y boli y ¡manos a la obra!La comida sana, o healthy en inglés, tiene cada vez más adeptos. En Fin de Semana contamos cada domingo con Paula Monreal, influencer, amante de la cocina sana y sencilla, que reúne a cientos de miles seguidores pendientes de las recetas que cuelga en su cuenta de Instagram (@paufeel). Este domingo ha preparado en Fin de Semana de COPE...¡Bolitas de Labneh!Ingrediente y elaboración para unas 20 bolitas (El queso cremoso lleva una preparación de unas 12 horas)- 400 gramos de yogur normal, soja o queso batido.- En un paño de cocina que esté limpio, volcamos en yogur, lo prensamos bien para que quede una bolita. Incluso lo aplastamos para que caiga el suero. Dejamos el yogur en un colador con un bol debajo para que vaya cayendo todo el suero. - A la mañana siguiente, abrimos el paño de cocina y veremos un queso cremoso "maravilloso". - Hacemos bolitas con el queso y comienza el proceso de rebozado (3 tipos distintos): - 1. En un platito trituramos semillas de girasol que estén tostadas con un poco de sal. - 2. En otra, trituro romero y ajo en polvo en especia. Se mezcla con un poco de sal. - 3. Y...

Karim Khalil, the Founder of Yaza, joins the show to share his journey from growing up eating labneh to bringing the Mediterranean-style dip to the US. Hear what makes labneh different from other dips and spreads, how to educate consumers about your product or service, decide what flavors to launch with, achieve work-life balance while starting a business, and learn multiple languages. Connect with Karim at YazaFoods.com and Instagram @Yaza.Foods

Loveneh Labneh is a collaboration between Erivan Yogurt and Merion Park Cheese Co, The story of these two Philadelphia-area companies, and how they came together, is a modern story rooted in tradition and memory.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

A more than CROMULENT Saturday crossword by the dynamic duo of Rachel Fabi and Christina Iverson. Jean found it to be a bit of a slog, thanks to the double-whammy in the northwest of 1A, Perfectly acceptable, humorously, CROMULENT, and 15A, Serpentine symbol of rebirth, from the Greek for "tail-devouring", OUROBOROS. There were challenges in the rest of the grid as well, but the end result was a fine puzzle, definitely worth 5 squares on the JAMCR scale.In other news, our JAMCOTWA is out -- congrats to Natan Last and the JASA Crossword  Class -- and, we have listener mail

This week, we promise you will get your recommended dose of fruits and vegetables! Award-winning author Abra Berens takes us on a sweet and savory journey with fruit. From best cooking methods to subtle and exotic pickling methods- think Brined Cherries + Salty Snacks, to advice on picking the best fruit to throw on the grill. She's the author of three books, Grist, A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes, Ruffage: A Practical Guide to Vegetables, and her latest, Pulp: A Practical Guide to Cooking with Fruit. Then, we turn to vegetables with food editor and author Sheela Prakash. Her new book is Salad Seasons: Vegetable-Forward Dishes All Year. The book is chockfull of imaginative uses for fresh veggies, including an amazing recipe for Spring Carrots with Burnt Butter and Labneh. Broadcast dates for this episode: April 21, 2023 (originally aired)

Al and Mike get together again to discuss the continuing warm (for the time of year) weather. We discuss Labneh and bacon before responding to some comments from the Facebook group. Many thanks to everyone who contributed.

Marieke brengt deze week een ode aan kleffe zoetigheid. Emma varieert er op los met zachtgekookte eieren. Brian gaat solo uit eten, maar zijn rust wordt al snel verstoord door een kind. We praten ook over vliegtuigeten, het genot van eten in bed en geven je tips over hoe je zonder stress en moeite een indrukwekkende borrel of feest organiseert.

Rauchende Pfannen und loderndes Feuer beim Noma Pop Up in Tulum, Schreien, Hetzen, die Luft mit Adrenalin gefüllt wie ein Ballon kurz vor dem Zerbersten, eine Pinzette in der Hand, um Teller bis zur zerbrechlichen Perfektion anzurichten - Vadim Otto Ursus wollte all das und hat es bekommen. Geboren in Berlin, aufgewachsen in Berlin, doch obwohl er die Chance hatte, weiter beim Noma und bei anderen illustren Restaurants zu arbeiten, ist er in seine Stadt zurückgekehrt. Vadims Eltern haben in einem besetzten Haus gewohnt, eines der vielen leerstehenden Häuser in den 90ern, wo man einfach ein Schloss vor die Tür gehangen und es sein Zuhause genannt hat. Keine Heizung und fließend Warmwasser, aber viel Freiheit und alles war möglich. Vadims Mutter ist Künstlerin, sein Vater Bildwissenschaftler, die Mauer war gerade gefallen und da sind sie kurzerhand nach Berlin gezogen. Galerien und Ausstellungen waren an jeder Straßenecke - und der kleine Vadim war mittendrin. Bevor er auch nur die Chance hatte, in der Berliner Partywelt verloren zu gehen, hat seine Mutter ihn in ihre Kunstprojekte involviert und sein Vater hat ihm ein kleines Restaurant auf der Schönhauser Allee vorgestellt. Ein Haufen junger Köche, Pioniere im kulinarisch damals noch wilden Osten, haben etwas in Vadim geweckt. Für ein Kunstprojekt ist das Mutter-Sohn Duo gemeinsam nach Mexico gereist. Zwei Monate lang hat Vadim in einem Food Truck auf einem Markt in Mexico City gekocht und seine Mutter für einen steten Fluss an unterschiedlichsten Menschen gesorgt, die Zutaten, oder auch nur ihre Geschichten, zu dem Truck gebracht und dann am Mittagstisch gemeinsam gesessen haben. Mit lokalen Produkten zu arbeiten, auf Feuer zu kochen, Techniken zu verwenden, die er in Deutschland gelernt hat - so langsam hat sich das Puzzle zusammen gefügt. Trotz oder gerade wegen all der Freiheit und Harmonie, war der junge Koch neugierig, wie die andere Seite aussieht, die der schreienden Köche in dampfenden Küchen, mit fliegenden Töpfen, wo Teller penibel mit Pinzette angerichtet werden. Das führte ihn ins Quintonil, Nr. 27 der World's 50 Best, und dessen Küche auch René Redzepi zu der Zeit besucht hat, kurz bevor sein Pop Up in Tulum begonnen hat. Zufall oder Schicksal, Vadim ist zu seinem Team dazugestoßen und hat im berühmtesten Pop Up der Welt gekocht. Es war mit die intensivste Erfahrung seines Lebens, die ihn an kühne Techniken und wilde Freiheit beim Kochen herangeführt hat, wie er sie so noch nie zuvor erlebt hatte. Nach Stationen im Koks auf den Färöer Inseln, Maaemo in Oslo, Loco in Lissabon, hat Vadim 2019 mit 25 Jahren sein eigenes Restaurant in Prenzlauer Berg eröffnet: das Otto. Die Zutaten sind lokal, die Techniken international, die Atmosphäre ist entspannt und Gemeinschaft - auf beiden Seiten der Küche - ist die Seele seines Restaurants. Verschiedene Teller zum Teilen füllen die Tische, ein ehrliches Feuerwerk, fast bescheiden und nie prätentiös, überzeugen den Gaumen innerhalb von Sekunden, dass das Beste oft ganz in unserer Nähe liegt. Für den Podcast hat Vadim das Rezept für eines seiner Signature Dishes geteilt: Rote Beet mit Schlehensaft, Labneh und Brauner Butter. Der englische Text und alle Rezepte meiner Podcast Gäste sind auf meikepeters.com unter 'Meet in Your Kitchen' zu finden. IINSTAGRAM: https://www.instagram.com/meetinmykitchenpodcast GAST: https://www.instagram.com/otto_berlin REZEPT: https://www.meikepeters.com/meet-in-your-kitchen-berlins-best-beet-at-vadims-otto MUSIK: Martin Stumpf FRÜHSCHOPPEN SPONSOR: Ferrari Trento SOUND MIX: Kraatz Studios MEIKE PETERS: Newsletter: https://www.meikepeters.com/subscribe-2 Blog: https://www.meikepeters.com Instagram: https://www.instagram.com/eatinmykitchen Facebook: https://www.facebook.com/eatinmykitchen Kochbücher: https://www.meikepeters.com/cookbooks

People can get really overwhelmed when it comes to cooking turkey in the oven so I wanted to make it really simple and straightforward in a beginners style recipe. No dry turkey here! Just juicy turkey breast that goes from oven to table with a beautiful presentation. I think you'll enjoy this roasted turkey breast very much.    I love that it comes with a built-in side dish of root vegetables (roasted carrots and onions) and love the flavor when the back of my fork squeezes the juice out of the wedges of lemon and onto my plate. The whole roasted garlic soaking in butter at the bottom of the pan gives it massive flavor, too.    Sure it's Thanksgiving menu and Christmas dinner approved, but this recipe is simple enough to make for a weekend dinner for the family or guests. And bonus: leftovers make delicious turkey avocado sandwiches.   Here are a few other ways to make tasty turkey: ​​Have a smoker? Try this Traeger smoked turkey breast recipe.  Have an Instant Pot sous vide machine? Try my sous vide turkey breast.  Love your air fryer? Check out my air fryer turkey breast tenderloin.    LINKS MENTIONED Roasted turkey breast recipe - https://sipbitego.com/bone-in-turkey-breast Smoked turkey recipe - https://sipbitego.com/smoked-turkey-breast Instant Pot sous vide machine info - https://sipbitego.com/instant-pot-sous-vide-recipes Sous vide turkey recipe - https://sipbitego.com/sous-vide-turkey-breast Air fryer turkey recipe - https://sipbitego.com/air-fryer-turkey-breast Turkey avocado sandwiches - https://sipbitego.com/turkey-avocado-sandwich   THANKSGIVING MENU IDEAS Full list of modern dishes for Thanksgiving - https://sipbitego.com/modern-thanksgiving-menu-recipes Roasted turkey breast - https://sipbitego.com/bone-in-turkey-breast  Smoked turkey breast - https://sipbitego.com/smoked-turkey-breast Air fryer turkey breast - https://sipbitego.com/air-fryer-turkey-breast Sous vide turkey breast - https://sipbitego.com/sous-vide-turkey-breast Jalapeño ranch dressing - https://sipbitego.com/jalapeno-ranch-sauce Peach salad - https://sipbitego.com/fresh-peach-salad Labneh dip - https://sipbitego.com/labneh-dip P​esto lasagna - https://sipbitego.com/spinach-pesto-lasagna Chorizo sausage stuffing - https://sipbitego.com/chorizo-sausage-stuffing Mini apple pies - https://sipbitego.com/mini-apple-hand-pies Blueberry turnovers - https://sipbitego.com/blueberry-turnovers   CONNECT: INSTAGRAM: https://www.instagram.com/sipbitego YOUTUBE: https://www.youtube.com/c/sipbitego/videos   GUIDES: BEGINNER FOOD BLOGGER HELP -  http://foodblogchecklist.com SOUS VIDE BEGINNERS RECIPE EBOOK - https://freesousvidebook.com PORTLAND RESTAURANTS FOR FOODIES - https://sipbitego.com/restaurants-portland-oregon

Here are some of my favorite modern thanksgiving menu recipes and dishes I think you'll love. First up? TURKEY... For Thanksgiving dinner you can always make a roasted turkey breast in the oven, but why not use one of your new kitchen tools? Grill a Traeger smoked turkey breast, or cook an underwater sous vide turkey breast, or even air fryer turkey breast.    For sauces, drizzle jalapeño ranch dressing on your turkey instead of gravy.    What about appetizers? Start the whole Thanksgiving dinner with a fruit salad (like my peach salad, but you can use apples or pears) and a creamy labneh dip.    Switch up the traditional Thanksgiving casserole with a pesto lasagna - you can even make it gluten free with keto friendly pasta sheets. Or serve up something like chorizo sausage stuffing. It's so good - one of my husband's top recipes!   For sides, new twists on roasted vegetables and onions are a must. And for dessert - try mini apple pies or blueberry turnovers.    I have so many other tasty dishes to try this year… head over to Sip Bite Go to check out the full lineup of modern Thanksgiving menu recipe ideas.    LINKS MENTIONED Full list of modern dishes for Thanksgiving - https://sipbitego.com/modern-thanksgiving-menu-recipes Roasted turkey breast - https://sipbitego.com/bone-in-turkey-breast  Smoked turkey breast - https://sipbitego.com/smoked-turkey-breast Air fryer turkey breast - https://sipbitego.com/air-fryer-turkey-breast Sous vide turkey breast - https://sipbitego.com/sous-vide-turkey-breast Jalapeño ranch dressing - https://sipbitego.com/jalapeno-ranch-sauce Peach salad - https://sipbitego.com/fresh-peach-salad Labneh dip - https://sipbitego.com/labneh-dip P​esto lasagna - https://sipbitego.com/spinach-pesto-lasagna Chorizo sausage stuffing - https://sipbitego.com/chorizo-sausage-stuffing Mini apple pies - https://sipbitego.com/mini-apple-hand-pies Blueberry turnovers - https://sipbitego.com/blueberry-turnovers   CONNECT: INSTAGRAM: https://www.instagram.com/sipbitego YOUTUBE: https://www.youtube.com/c/sipbitego/videos   GUIDES: BEGINNER FOOD BLOGGER HELP -  http://foodblogchecklist.com TASTY SAUCES EBOOK - https://freesaucebook.com COOK WITH FRESH HERBS RECIPE EBOOK- https://cookwithfreshherbs.com PORTLAND RESTAURANTS FOR FOODIES - https://sipbitego.com/restaurants-portland-oregon

What is Labneh and key ingredients

Quinoa Tabbouleh with Chickpeas from Foodie Crush, Easy Greek Chicken and Potatoes from The Mediteranean Dish and Labneh from Bon AppetitRecipes this week are thanks to our listeners who wanted a few ideas for cooking the Mediterranean diet. As per usual, we were inspired and delighted by what we found. You don’t have to be adhering to this way of eating to love a fresh quinoa and chickpea salad or an easy, lemony chicken recipe. Like labneh, it’s just plain delicious. http://dinnersisters.com/2021/04/01/episode-159-mediterranean-feast/Support the show (https://www.patreon.com/dinnersisters)

On today’s show Perry and Valerie answer questions about…Can a product with three ingredients work?Do you have to give your nails a break from nail polish so they can breath?Do you have to shampoo out hair color?Do you really need to double cleanse?And are toners really necessary?Perry's trend predictions 2021Color cosmetics sales will remain flatMore class action lawsuits will be filed against beauty brands (ala Tresemme, J&J, etc)Ingredient prediction - look for Labneh to make it’s way into skin care. Beauty Science NewsWho owns what? - Which big company owns your favorite brands?Does this function of beauty customized hair care really provide a unique benefit?4 Ways to Ask a question -1. Become a patron and ask through there. These get top attention.2. You can record your question on your smart phone and email to thebeautybrains@gmail.com3. Send it to us via social media (see links below)4. Submit it through the following form - Ask a questionSupport the Beauty BrainsThe Beauty Brains are now on Patreon! If you want to support the show Patreon is the best way to do it. This will help keep the show going and avoid any of those pesky advertisements that I find so maddening in other podcasts that I listen to. Thank you to all of our Patrons!Social media accountson Instagram we’re at thebeautybrains2018on Twitter, we’re thebeautybrainsAnd we have a Facebook pageBe Brainy about your Beauty!Support the show (https://www.patreon.com/thebeautybrains?fan_landing=true)

If you Love food and Ibiza?  This weeks guest is going to blow your festive stockings off.  As a lady who Loves the festive season and all the trimmings that go with it, Tess Prince aka LOVE FOOD IBIZA, is full of ideas to help you get creative this christmas, as she joins Jo Youle for a farm to table, three course Xmas FEAST in her Ibiza kitchen.  Tess found most of  todays food on her dog walk and after stashing her pockets full of goodies, she shared with us, how she finds ZERO KM food for her projects and recipe ideas and why keeping it island local, seasonal, fresh, organic and farm fuelled, is so important not just for our bodies, but to keep the Ibiza farming dream alive.  A dream that will see the farm come back to full fruition and furnish tables all around its 252 km circumference.  On todays menu, Tess made us:  Course 01 : Local quince poached in goodtooth vermouth with cinnamon, bay & star anise, vanilla bean Labneh, Ibiza almond   praline  Course 02  - Poshest Ibiza Rarebit: toasted rye soda bread, Manchego cheese, black garlic, chives with nasturtium leaves and black truffle honey   Course 03: Ibiza Carob and orange faux Christmas pudding love balls with cashew amaretto cream.  Drooling? if you like the show and wish for more of TESS's recipes? We have a brand new IBIZA inspired cookbook to give away. Follow us both on instagram  @theresetrebel & @lovefoodibiza and drop us a heart

Angela Nicolettou shows us how to make a quick and easy dessert: Kataifi cups with yoghurt labneh and topped with sour cherry. - Η σεφ Άντζελα Νικολέτου μας δείχνει ένα δροσερό και υγιεινό επιδόρπιο!

Labneh is the new mozzarella ! Fête Nationale J-3 : Ode à la crevette grise de la Mer du Nord Le petit marché d’Anne Lataillade : la langoustine Un été chez nos producteurs : Découverte ce samedi de la maison Le Zuivelarij, une laiterie fondée en 2014 à Berlare. Emmenée par David De Coster, un enseignant devenu fromager, ses productions font désormais autorité chez les initiés : fromages de type halloumi, célèbre Berloumi ou labneh... 5000 à 6000 pâtes fromagères produites par semaine ! Un peu d’Orient mais Made in Belgium… Découverte emmenée par Carlo De Pascale ! Les recettes de l’été de Myriam Baya, ce samedi, déclinaisons culinaires autour de ces fromages frais de l’été : chaud-froid de tomates cerises au labneh et autres idées faciles… l’été sera gourmand ! A J-3 de la Fête Nationale, de la belgitude on en veut ! Et de la crevette de la Mer du Nord aussi ! Découverte de cette belle danseuse qui envoie valser nos petits plats de l’été. Mise en bouche avec le chef Thomas Algoet de la table canaille « Les petits bouchons » en Région Bruxelloise ! Comme un petit air de littoral belge à notre table du samedi ! Enfin dans le registre maritime toujours, découverte de la reine de l’été : la langoustine. Au fil des étals du marché, Anne Lataillade nous la fera découvrir sous le chant des cigales ! Présentation : Sophie MOENS

We’re in the kitchen of this James Beard Award winning chef from Galit Restaurant in Chicago, Zach Engel. Listen along as Zach takes you through one of the most popular dishes on his menu.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  COOK’S NOTE: To hear how to make Chef Zach’s Avocado Labneh, fast forward ahead to 40:00. Also, check out CookTracks.com to see Chef Zach’s tehina recipe. Makes 4 servings INGREDIENTS For the Tunisian Curry: 3⁄4 cup canola oil 2 cups whole garlic cloves, pureed in a food processor or minced down to 2⁄3 cup worth 5 Tablespoons smoked paprika (hot or sweet, whichever you prefer) 1 teaspoon cayenne pepper, ground 1 Tablespoon caraway seeds, ground 1 Tablespoon cumin, ground 1 Tablespoon coriander, ground 2⁄3 cup tomato paste 2 ½ cups water 2 Tablespoons kosher salt For the dredge: 2⁄3 cup all purpose flour 1⁄2 cup cornstarch 1⁄4 cup cornmeal 1 teaspoon salt 2 teaspoons sugar 1 teaspoon turmeric 12-16 oz. catfish (or tilapia, redfish or grouper) filets, cut into 2-inch by 1-inch pieces, skin and small bones removed Canola oil, for frying, about 2-4 cups Coarsely chopped fresh herbs, to garnish Lemon wedges, to garnish For the Avocado Labneh (if making): 1⁄4 cup labneh (or Greek yogurt) 4 Tablespoons lemon juice 1 whole preserved lemon, pith and insides removed and peels rough chopped 3 avocados, pitted and skinned Kosher salt, to taste EQUIPMENT ESSENTIALS - Medium saucepot, about 4 qt. - Whisk - Medium mixing bowl/shallow dish - Large, 12” stainless skillet - Slotted spoon or spatula or tongs - Blender (if making avocado labneh) For recipe instructions, visit www.CookTracks.com. Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate.  Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.

We're joined by Marie-Jose Daoud for Episode 93 of The Beirut Banyan, and we discuss traditional reporting, alternative media, reliable sources and the role of women during the ongoing revolt. Marie-Jose Daoud is a co-founder of Labneh & Facts, blending storytelling with reporting and focusing on the human and emotional side often lacking in traditional outlets. She reflects on the power of social media and emphasizes fact-checking while reporting and the importance of verifying fact from fiction. Marie-Jose holds a Masters degree in journalism from the Columbia Journalism School. If you're enjoying these episodes, help support The Beirut Banyan by contributing via PayPal: https://www.paypal.me/walkbeirut Or donating through our Patreon page: https://www.patreon.com/thebeirutbanyan And subscribe to our podcast from your preferred podcast platform. Follow us on Instagram: thebeirutbanyan Twitter: beirut_banyan Facebook: The Beirut Banyan Website: www.beirutbanyan.com Music by Marc Codsi. Graphics by Sara Tarhini.

Ever wondered if you could make your own yoghurt at home? The easy answer is yes, you can! It's also very simple, only uses two ingredients, and doesn't require any fancy tools or supplies. I'll walk you through the process, and along the way we'll talk about some history and biology. What is yoghurt? Where did it come from? How is it made? Why should we eat it? If the first few minutes of this one are too science-geeky for you, hang in there; we get to the fun stuff, and maybe you'll learn something along the way. For written instructions on my yoghurt-making method, check out the show notes for this episode on the Master of None Podcast website- www.masterofnonepodcast.com.

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan. Today's Episode: Dana Frank and Andrea Slonecker Dana Frank is a sommelier, fierce natural wine advocate and owner of urban winery Bow & Arrow and wine shop Bar Norman in Portland. Andrea Slonecker is a six-time cookbook author (The Picnic, Eggs on Top, Beer Bites and collaborated on titles like Pok Pok and Six Seasons) and a food stylist. Bonus SALT + SPINE Features: Recipe: Pomergranate-Roasted Carrots with Lentils, Labneh, and Carrot-Top Zhoug Recipe: Slow-Braised Lamb Ragu with Rigatoni and Whipped Ricotta Recipe: Roasted Kabocha Squash with Pepitas & Rosemary Giveaway: Win your own copy of Wine Food. Enter here. Subscribe: Apple Podcasts | Spotify | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Shop for Salt + Spine books in our bookstore. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and The Civic Kitchen team. Thanks to Stevie Stacionis at Bay Grape and to Justin Wangler, Tracey Shepos Cenami and the team at Jackson Family Winery Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

Imagine us, two ladies, lounging by a pool, eating yogurt, loving life, loving yogurt yet being so SO salty. Bring on the spinach. Bring on the cucumbers. GIVE ME ALL OF THE CHICKEN THIGHS. This is not the Yoplait commercial that you're used to. We've made yogurt and we've salted it up and it is good. Also discussed: Religion Shark Tank, Old Sturbridge Village, boyfriend potatoes, slam dunks vs. grand slams. EVERYTHING YOU LOVE. If you couldn’t tell, we are super out of practice and we 100% forgot to come up with a cocktail name! Oops. At least it’s not actually a cocktail, just a delicious, non-alcoholic drink. So doogh it up and and enjoy: https://www.cookwithmanali.com/dough-afghan-yogurt-drink/ To make yogurt:   Labneh: https://food52.com/blog/4547-homemade-labneh Labneh with Garlic and Herbs: https://www.maureenabood.com/your-go-to-summer-dip-labneh-with-garlic-and-herbs/ Straining yogurt: https://www.maureenabood.com/homemade-yogurt-straining-for-laban-labne-and-labne-preserved-in-oil/ Whey Flatbread: https://culturecheesemag.com/recipes/whey-flatbreads Savory Oatmeal: https://cooking.nytimes.com/recipes/1017989-savory-oatmeal-with-greens-and-yogurt Sheet Pan Chicken Dinner: https://cooking.nytimes.com/recipes/1017359-sheet-pan-chicken-with-potatoes-arugula-and-garlic-yogurt Claud's Pickles recipe Theme song: The Show Must Be Go Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

Tom Kerridge. Glad we asked him to bring a pud because his Strawberry Bakewell was so good we talked about it for weeks! Tom spoke to us about everything and anything - his diet, working alongside his wife, water being a secret cooking weapon and he even judged a Labneh competition between mum and I. What a lovely man See acast.com/privacy for privacy and opt-out information.

A long time ago, I met a (French) woman at Haven's Kitchen that ate honey turmeric toast every single morning - and she was gorgeous and chic and amazing. This dish is inspired by her. Join me and Foursquare's Kayleigh Harrington as we girl talk and make Honey Turmeric Labneh with Poached Eggs & Hot Butter.

"You have to learn from your mistakes. But don't dwell on your mistakes." Reimagining Work. With Labneh. And Wine. Welcome to Episode 83 of Edacious and a conversation with a restaurateur who has a chance many folks don't get. A second chance to open his restaurant in a new space. What does this mean for his staff? His customers? His bottom line? Meet Justin Ross of Parallel 38, a gentleman and scholar who had the courage to get vulnerable and real about the effects a closing, then a reopening has on the hearts, minds, and spirits of everyone involved. Recorded on August 1st when only a few regulatory papers lay between him and a grand opening. Anyone who's ever opened a restaurant can certainly commiserate with this sense of anticipation. I spoke with Justin early on in Edacious history so it was intriguing to converse at this stage of the restaurant's development. Parallel didn't close due to lack of business, in fact, the last two weeks of service there wasn't an empty seat in the place. Because now, as then, Justin's primary focus is on the customer, making sure each one is treated not as a commodity but as a guest. Giving them the best dining experience possible. On guests: "We're there for them. Whether you're front of house or back of house. If they don't come to the building, there's no reason to be there. We need to make sure we take care of them even before they walk through the door. Anticipating their needs." "There are going to be people you cannot please. And maybe noone pleases those people. But I think part of what we are here to do is to find out how...Every single one of those customers should be a learning experience." The old spot in Stonefield presented challenges. The new spot, in the old L'Etoile space on West Main, presents new ones. We talk about the delicate navigation involved in overcoming obstacles with regard to the customer base, parking, kitchen size, square footage. As in real estate, location is key. The new space is much smaller. How do you go from airy to cozy? What do you have to change? We talk about it. "We never want to force our concept into a space. We want to find a space that fits whatever concept we have in mind. We saw that space and we fell in love with it. We thought it was the perfect spot for Parallel...The building has a lot of charm to it...It's an old building. It's really amazing to go into a space that has been a restaurant for 35, 40 years...and put our mark on it. I think people are going to be wowed by all the differences inside." I've seen the new space and it's terrific. The outside patio has been doubled and somehow, the interior seems bigger! There's a gorgeous wall-sized wine rack at the top of the stairs, clever lighting, judicious use of barrels, and the bar downstairs promotes lingering. I haven't even mentioned the gorgeous walls, stripped to bare brick, covered in graffiti-style murals. Pair that with all of your favorites some old, some new, those amazing cocktails and that great wine selection, and the new Parallel 38 looks to be a great addition to the West Main Street restaurant corridor. One thing that hasn't changed? The concept. Food and drink served mezze style, tapas, small plates, originating from countries that lie along the 38th parallel. Sourcing? Most of it locally, like pork from Autumn Olive Farms, a past podcast guest. What about the menu? Johnny Garver heads up the kitchen once again and yes, all of your old favorites are here, including some new ones. During Friends and Family Night, we inhaled ALL of the spreads (I love you, labneh!) and enjoyed grilled octopus, fried sardines (YUM!), and lamb skewers sous-vided to perfection. The flatbread is now made to order and while some menu items have disappeared I spied the same blistered shishitos, charcuterie, salads, and that awesome pork belly Parallel. The sauce on it is new and I like it even better! On the menu: "You'll probably see less pizzas. You'll probably see some pastas but not to the extent we had to there...We're going to balance our menu based on who's coming to the restaurant but we just think we have the opportunity to be a little more adventurous in our menu now...Our menu will probably we a bit more rustic, a bit more approachable, but with some really fun things." What role did the Stonefield folks play in his grand reopening? What lessons did Justin learn? What perfect storm had to happen for him to reopen so quickly? Why does it say, "No finished products!" in his hiring ads? Why does it say "Busboy" on his business card? Will Parallel have the same great barrel-aged cocktails and wine? How will all of the Main Street development affect Parallel? What is Justin's favorite unsung hero wine region? Can we please bring back the Main Street Festival? And what piece of advice does he give new business owners? What must you be willing to do and not do? "Change is inevitable. Growth is optional. Surround yourself with people smarter than you." If it's one thing I took away from this conversation it's how important it is to thank your host, your server, your bartender if you've had a tremendous eating experience. Because you never know. The next time you go to make a reservation your favorite spot might be closed. You'll be left reminiscing about all the good times you had. This is a tough business and restaurants "fail" (note the quotes) because of a myriad of reasons. I absolutely loved Parallel 38 in its old incarnation. When I learned of its closing I wrote a heartfelt thank you post and paid my respects, thinking his place had met the fate of so many other beloved establishments in Charlottesville. Whether its the location, the challenges, or the persnickety nature of the customer base, many restaurants just don't make it. When I discovered it would reopen? After finishing my Happy Dance I contacted Justin. Welcome to a very special episode and one I know I will remember and return to time and again. Get your tissues. You'll need them. SHOW NOTES – Links to resources talked about during the podcast: Thank You Parallel 38 - Remember to appreciate your favorite restaurants while they're still open. Justin was on the podcast in its infancy! This is Charlottesville - Sarah Cramer Shields has created something wonderful here! Lovefest! Between Parallel 38 and L'Etoile on Facebook Just Showing Up - Episode 25. Dirtwoman was on NPR - Dirt's dirt and dirt don't hurt. RIP Donnie Corker. Virginia Distillery Company - On October 21st, VDC will release it's Cider Cask Finished Highland Malt Whisky! Caromont Farm Dinner - This October! Ian Boden from The Shack is the chef this go round. I'll be recording. It will sell out. Get your tickets now. Help Scotty Recover - My best friend has Stage 3B colon cancer. Bills are piling up. He can't work. Can you help? Share! Donate! No amount is too small. Thank you and BIG LOVE to everyone who donated and shared the Big Love Bake Sale and Big Love Birthday! Next up? Tee shirts! Look for them soon. Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

This week on Cooking Issues, Peter Kim is in studio taking punches and talking about upcoming events at the Museum of Food and Drink! Plus, questions about dry-aged beef, making labneh with the Spinzall, end of the world plans, getting more lift from a sourdough bread, and more! And Dave quells rumors about the Searzall being on backorder (it's not, but kind of). Cooking Issues is powered by Simplecast

For someone who gets up at 3 AM, she's sure bubbly! Join my friend and NBC's TODAY Show producer, Carter McKay, and I as we make Lamb Labneh Flatbreads (/set off a NYC apartment smoke alarm) and giggle about what our herbal spirit animal is. Let's just say, I'm 100% with her on "sage" "shopping at Club Monaco."

Homa Dashtaki is the owner of The White Moustache, a coveted New York producer of both Persian and Greek style yoghurts, labneh and whey probiotic drinks. Homa started the company with her father after she was laid off from her Wall Street job during the 2008 recession. This is a story of perseverance - The White Moustache encountered so many hurdles during its infancy which would cause most business owners to give up but Homa was determined the business would succeed.

Labneh, Kisten, Erkältung

Pas la peine de mentionner ses qualités ni ses multiples défauts de bon matin … Mais tout simplement parler de l'un de ses aliments de base,élu premier dans la haute COWture des aliments ferait grand plaisir à vos papilles gustatives…

Au Liban, et aujourd'hui même je commencerai la celebration de mon anniversaire un jour à l'avance et je soufflerai mes bougies sur un gâteau de labneh (sucré) et un autre gâteau aux pois chiche (sucré) (hummus)…