Podcasts about Maillard

Kyle Landry, a PhD food scientist with postdoctoral work at Harvard Medical School, sits down to unpack the critical relationship between food quality and gut health. Most people don't think about their gut microbiome until it's already compromised, and by then, reversing the damage takes serious effort. Dr. Landry breaks down what's really happening when you walk through the grocery store, from the truth about organic produce to why the Dirty Dozen matters for glyphosate exposure. He explains how leaky gut develops, why your gut bacteria directly influence brain health and mood, and the surprising connection between chronic low-dose toxin exposure and conditions like Alzheimer's. This conversation goes deep on mycotoxins, aflatoxins, the Maillard reaction in grilled meats, and why making tiny dietary changes creates compounding results that transform your health over time. IN THIS EPISODE WE'LL: Discover why your gut microbiome is the foundation of everything, from neurotransmitter production to immune function, and how imbalanced bacteria drive systemic inflammation Break through the organic food myths and learn which produce actually requires organic purchasing (hint: the Dirty Dozen list matters for glyphosate absorption) Transform your understanding of leaky gut and how food allergens, pathogens, and bacterial compounds enter your bloodstream to trigger depression, hormone disruption, and even Alzheimer's disease Explore the hidden dangers of mycotoxins in everyday foods like peanut butter, how chronic low-dose exposure accumulates over decades, and why your body's detox attempts sometimes make toxins more dangerous Learn the inch-by-inch approach to dietary change that actually sticks, from adding fermented foods twice weekly to understanding why grilled red meat creates carcinogenic compounds CHECK OUT THESE EPISODES: Episode 116: Is Mold Silently Wrecking Your Health? How to Detox from Mold with Dave Asprey: https://podcasts.apple.com/us/podcast/episode-116-is-mold-silently-wrecking-your-health-how/id1678143554?i=1000708555274 Episode 140: The Truth About Biofilms and Chronic Inflammation with Dr. Landon Pryor: https://podcasts.apple.com/us/podcast/the-truth-about-biofilms-and-chronic-inflammation/id1678143554?i=1000734152889 Episode 134: The Truth About Food That Could Change Your Life with Brian Sanders: https://podcasts.apple.com/us/podcast/episode-134-the-truth-about-food-that-could-change/id1678143554?i=1000727305142 Links and Resources Let's Connect Podcast: https://podcasts.apple.com/gb/podcast/breast-implant-illness/id1678143554 YouTube: https://www.youtube.com/@robertwhitfieldmd/videos Spotify: https://open.spotify.com/show/1SPDripbluZKYsC0rwrBdb?si=23ea2cd9f6734667 TikTok: https://www.tiktok.com/@drrobertwhitfield?_t=8oQyjO25X5i&_r=1 IG: https://www.instagram.com/breastimplantillnessexpert/ FB: https://www.facebook.com/DrRobertWhitfield Linkedin: https://www.linkedin.com/in/dr-robert-whitfield-md-50775b10/ X: https://x.com/rob_whitfieldmd Read this article - https://www.breastcancer.org/treatment/surgery/breast-reconstruction/types/implant-reconstruction/illness/breast-implant-illness Shop: https://drrobssolutions.com SHARP: https://www.harp.health NVISN Labs - https://nvisnlabs.com/ Get access to Dr. Rob's Favorite Products below: Danger Coffee - Use our link for mold free coffee - https://dangercoffee.com/pages/mold-free-coffee?ref=ztvhyjg JASPR Air Purifier - Use code DRROB for the Jaspr Air Purifier - https://jaspr.co/ Echo Water - Get high quality water with our code DRROB10 - https://echowater.com/ BallancerPro - Use code DRROBVIP for the world's leader in lymphatic drainage technology - https://ballancerpro.com Ultrahuman - Use code WHITFIELD10 for the most accurate wearable - https://www.ultrahuman.com/ring/buy/us/?affiliateCode=drwhitfield

durée : 00:19:36 - 8h30 franceinfo - Le député Renaissance de Paris était l'invité du "8h30 franceinfo" le 22 décembre 2025. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Invités :Etienne Rougeaux, maire d'Ecleux, dans le JuraSylvain Maillard, député Ensemble pour la République de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sylvain Maillard, député Ensemble pour la République de Paris, répond aux questions de Romain Desarbres.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité :Sylvain Maillard, député Ensemble pour la République de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité :Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Notre jardinier expert, Jacques Maillard, vous offre sa carte blanche de saison. Conservation des légumes, plantations d'automne ou amendement du sol : quels seront ses précieux conseils cette semaine ? Un rendez-vous incontournable pour préparer votre jardin à la saison froide avec des gestes simples et efficaces.

Britain's Chancellor of the Exchequer Rachel Reeves published her – widely leaked – budget this week. How does it leave her ruling Labour Party positioned in Britain? And what do the calculations look like from overseas, where other countries have adopted different solutions to the problems facing them? For this discussion on Chatham House's international affairs podcast, host Bronwen Maddox is joined by Olivia O'Sullivan, Director of the UK in the World Programme. And, giving an international perspective on UK finances, are Sébastien Maillard, an Associate Fellow in the Europe Programme and James Kynge, a Senior Research Fellow for China and the World in the Asia-Pacific Programme. Read our latest: Trump's 28 point 'peace plan' marks Europe's last chance to stand up for Ukraine China's 'smart authoritarianism' has upended ideas about autocracies' limitations. The West must cooperate to respond Why an African Credit Rating Agency isn't a good idea for the region's borrowers Presented by Bronwen Maddox. Produced by Stephen Farrell. Read the Autumn issue of The World Today  Listen to The Climate Briefing podcast 

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble pour la République de ParisHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invités :Victor Eyraud, journaliste politique à Valeurs ActuellesJoseph Macé-Scarron, essayiste et écrivainSylvain Maillard, député EPR de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invités :Victor Eyraud, journaliste politique à Valeurs ActuellesJoseph Macé-Scarron, essayiste et écrivainSylvain Maillard, député EPR de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Far-right Dutch leader Geert Wilders suffered a setback on Wednesday's elections, with centrists poised to take back power.   Rob Jetten, 38, leader of the centre-progressive Democrats 66 party, is set to become the Netherlands' youngest leader in modern history after running on the upbeat slogan 'Yes we can'. But the hard right remains influential.   To discuss the outcome, and what it tells us about Europe beyond the Netherlands, guest host Grégoire Roos, Director of Chatham House's Europe and Russia and Eurasia Programmes, is joined by Sébastien Maillard, a Chatham House Associate Fellow and special advisor to the Jacques Delors Institute. And, joining down the line, is Karien van Gennip, a former Deputy Prime Minister of the Netherlands.  Read our latest: China's leaders' meeting confirms Xi's authority and shows technological self-reliance is now the priority Trump and Xi won't reset the China–US rivalry, so other nations must prepare  China's economic model will continue to alarm its trading partners Presented by Bronwen Maddox. Produced by Stephen Farrell. Read the Autumn issue of The World Today  Listen to The Climate Briefing podcast

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député ensemble pour la république de Paris et commissaire aux Finances Thomas Bonnet remplace Sonia Mabrouk ce mercredi 29 octobre 2025. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député ensemble pour la république de Paris et commissaire aux Finances Thomas Bonnet remplace Sonia Mabrouk ce mercredi 29 octobre 2025. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

De retour dʹun voyage à vélo, en Grèce, notre jardinier aux mollets saillants nous raconte ses rencontres avec les oliviers et leurs fruits si riches en toutes choses. Du vert au noir, de la tapenade à la salade, de lʹhuile au noyau, les olives sont cueillies par la verve de Jacques Maillard.

Depuis quelque temps, un nouveau condiment perce dans les restaurants, les magazines et tik tok : l'ail noir. Un ail fermenté pendant plusieurs semaines à une température de moins de 100 degrés, ce qui le fait fermenter et cuire en même temps, et donc se créent des réactions de Maillard. Mais l'ail noir, c'est nouveau ou c'est ancien ? ---Fanny Gillard et Carlo de Pascale voyagent dans l'univers culinaire de notre style de vie rock n' roll. Et si cela vous met l'eau à la bouche, alors vous retrouverez également toutes les recettes de Carlo sur notre site Classic21.be dans la rubrique Cook As You Are. Merci pour votre écoute Plus de contenus de Classic 21 sur www.rtbf.be/classic21 Ecoutez-nous en live ici: https://www.rtbf.be/radio/liveradio/classic21 ou sur l'app Radioplayer BelgiqueRetrouvez l'ensemble des contenus de la RTBF sur notre plateforme Auvio.be Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement. Découvrez les autres podcasts de Classic 21 : Le journal du Rock : https://audmns.com/VCRYfsPComic Street (BD) https://audmns.com/oIcpwibLa chronique économique : https://audmns.com/NXWNCrAHey Teacher : https://audmns.com/CIeSInQHistoires sombres du rock : https://audmns.com/ebcGgvkCollection 21 : https://audmns.com/AUdgDqHMystères et Rock'n Roll : https://audmns.com/pCrZihuLa mauvaise oreille de Freddy Tougaux : https://audmns.com/PlXQOEJRock&Sciences : https://audmns.com/lQLdKWRCook as You Are: https://audmns.com/MrmqALPNobody Knows : https://audmns.com/pnuJUlDPlein Ecran : https://audmns.com/gEmXiKzRadio Caroline : https://audmns.com/WccemSkAinsi que nos séries :Rock Icons : https://audmns.com/pcmKXZHRock'n Roll Heroes: https://audmns.com/bXtHJucFever (Erotique) : https://audmns.com/MEWEOLpEt découvrez nos animateurs dans cette série Close to You : https://audmns.com/QfFankxEt retrouvez également Carlo De Pascale dans cet autre podcast de la RTBF: Bientôt à Table : https://audmns.com/mVwVCerHébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Aujourd'hui, c'est au tour de Sylvain Maillard, député Ensemble, de faire face aux GG. - L'émission de libre expression sans filtre et sans masque social… Dans les Grandes Gueules, les esprits s'ouvrent et les points de vue s'élargissent. 3h de talk, de débats de fond engagés où la liberté d'expression est reine et où l'on en ressort grandi.

Sylvain Maillard, député Ensemble pour la République de Paris, répond aux questions de Romain Desarbres au sujet de l'accord de paix signé au Proche-Orient avec la libération des otages prévues dans les jours à venir. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble pour la République de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Barry and Abigail discuss Tracy Chapman by Tracy Chapman and sample Light Cone, Hypnopompic, and Red Eye from Grimm Artisanal Ales in Brooklyn, New York.Barry spoke about his memory of encountering a curfew during a period of race riots in Bridgeton, New Jersey, where he grew up, when he was eight years old.Prior to this episode, Abigail knew Tracy Chapman best from her version of O Holy Night.Read about Luke Combs' cover of Fast Car that made Tracy Chapman the first black woman to win Song of the Year at the Country Music Awards in 2023. Watch Luke Combs and Tracy Chapman perform Fast Car together at the 2023 Grammys.Read about the Maillard reaction.Barry compared She's Got Her Ticket to Neighborhood #2 (Laika) by Arcade Fire. Listen to our discussion of Arcade Fire: Dees Siblings (Arcade Fire and Dees Brothers Brewery).In our discussion of Why?, Abigail referenced the Androposphere from Whoah by Midnight Oil. Listen to our discussion of Midnight Oil: Barley and Rain (Midnight Oil and Intracoastal Brewing Co.).Abigail then entered Why? into the Abigail Hummel School of Speaking Smartly About Music with a comparison to How Come? from the original off-Broadway cast recording of Children's Letters to God.Abigail posited that For My Lover may have been a creative retelling of Loving v. Virginia.Up next… Short n' Sweet by Sabrina CarpenterJingles are by our friend Pete Coe.Visit Anosmia Awareness for more information on Barry's condition.Follow Barry or Abigail on Untappd to see what we're drinking when we're not on mic!Leave us a rating or a review on Apple Podcasts or Spotify!Facebook | Instagram | Bluesky | YouTube | Substack | Website | Email us | Virtual Jukebox | Beer Media Group

durée : 00:23:03 - 8h30 franceinfo - Sylvain Maillard, député et président de Renaissance à Paris, était l'invité du "8h30 franceinfo", vendredi 19 septembre 2025. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

durée : 00:58:35 - Thierry Maillard "Avenue Wagram" - par : Nicolas Pommaret - «Paris» est le 1er album d'Avenue Wagram, un nom à la fois prestigieux et mystérieux qui dissimule un duo de musiciens bien connus : le pianiste-claviériste compositeur et arrangeur Thierry Maillard, initiateur du projet, et son complice de longue date, le batteur Yoann Schmidt. Parution chez Ilona. Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Invités : - Sylvain Maillard, député EPR de Paris. - Jules Torres, journaliste politique au JDD. - Sarah Saldmann, avocate au barreau de Paris. Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble de Paris et président du groupe Renaissance de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Invité : Sylvain Maillard, député Ensemble de Paris et président du groupe Renaissance de Paris Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Learn how Church Street makes every beer "crushable," from lagers and sours to barrel-aged Belgians and THC hop water.Church Street Brewing Company Head Brewer Sean Gregor and Director of Pints & Publicity Amanda Steinbraker discuss how German brewing traditions, sustainability, and creativity come together in their lagers, sours, barrel-aged Belgians, and even THC hop water.They begin by sharing how Sean's father fell in love with German beer styles like Munich Helles, why the brewery is named Church Street even though it isn't located on one, and the story behind their stained-glass beer labels. Sean then tells his personal journey from college swimmer to becoming the youngest head brewer in the United States, his early work at Bircus Brewing in Kentucky, and the lessons he brought home to Church Street. He also explains how he improvised with custom brewing equipment, and how the brewery recycles spent grain as cattle feed.After the beer break, Sean dives into the science of decoction mashing and why it brings more malt character compared to single infusion. The team tastes through Heavenly Helles, brewed with German ingredients to replicate the Munich water table, and talk about why lagers are making a comeback. They sample Itascafest Märzen and explain the difference between Märzen and Festbier, discuss why Oktoberfests often run out before October, and move on to the Blueberry Vanilla Sour, which uses real fruit purée and natural vanilla. Next is Righteous Red Ale, a hybrid of Irish Red and American Red styles that balances English malt richness with American hop brightness.Later, Sean explains how he sources hops from the UK, New Zealand, and local farms, and Amanda shares how a mislabeled hop variety once led to a happy brewing accident. They also introduce listeners to the history of Zoigl beers, their collaboration brew honoring the late Mark Naski, and the story behind their Pigeon Row THC hop water, a sugar-free, calorie-free alternative that some say is perfect for diabetics. Amanda shares a brilliant trick for turning a can into THC ice cubes for low-dose drinking. Sean and Amanda also talk about their relationship with Four Roses for bourbon barrels, how Church Street keeps even high-ABV beers crushable, and why water chemistry is so important to brewing clean lagers. Plus: learn about the brewery's two taproom experiences, The Steeple and Barley House, and why their Bavarian pretzel with house queso is a must-try. About Church Street Brewing Company: Serving up award-winning craft beer that's true to style, rooted in history, and brewed with passion in a one-of-a-kind decoction brewhouse in Itasca, IL. Learn more at https://churchstreetbrew.com/ —You can learn more about Crafty Brewers and get in touch with us on our official website, https://craftybrewerspod.com Crafty Brewers is a production of Quantum Podcasts, LLC. Is your brewery or business looking to capture a loyal audience to drive business results with the power of podcasting? Then visit https://quantum-podcasts.com/ to learn more.Our executive producer and editor is award-winning podcaster Cody Gough. He insists that we tell you that in this episode, you'll learn about: crushable beers, Bavarian pretzels, brewing sustainability, spent grain cattle feed, THC hop water, THC ice cubes, gin barrel aging, barrel aged Belgian Golden Strong, Devils Uncorked, refrigerator lagering, German malts, Czech pilsner, doppelbock, dunkle, toasty amber lager, caramel malts, Scotch ale, 90 shilling, Dortmunder export, smoked meat beer pairing, Belgian blonde ale recipe, adjunct brewing, contract brewing, manual 30-barrel system, heat recovery coil, hot liquor tank, wort cooling, mash enzymes, protein rest, beta rest, Maillard reaction, brewing calendar, seasonal release timing, no-sparge brewing, partigyle brewing, English EKG hops, New Zealand hop farms, Michigan Hop Alliance, Yakima hops, Hop Guild New York, brewing collaborations, and home-and-away collabs.

Fred van der Weij, a Dutch electronics engineer with a craving for healthier chips, spent years tinkering in his garage to create the “frit air” - launched by Philips as the “Air Fryer” at Berlin's IFA technology trade show on 3rd September, 2010. The inventor's prototypes were made from wood and chicken wire - and produced fries that were burnt on the outside and frozen in the middle. But, by the time its “Rapid Air Technology” had been perfected, this mini convection oven took over the world. In this episode, Arion, Rebecca and Olly consider how social media, FOMO and lockdown all contributed to the air fryer phenomenon; explain how the device's deliciousness is due to ‘the Maillard reaction'; and head to the skies to uncover the gadget's mile-high predecessors…  Further Reading: • ‘Philips debuts the Airfryer – crispy fries without the fat' (New Atlas, 2010): https://newatlas.com/philips-debuts-airfryer/16229/ • ‘How the Air Fryer Crisped Its Way Into America's Heart' (The New York Times, 2022): https://www.nytimes.com/2022/01/25/dining/air-fryer.html • ‘Philips Airfryer first look' (Which?, 2010): https://www.youtube.com/watch?v=nnJ9xZWC054 #Inventions #Netherlands #2010s #Technology #Food Love the show? Support us!  Join 

Dans une note alarmante, les renseignements territoriaux et la direction du renseignement de la préfecture de police de Paris anticipent les contours du mouvement du 10 septembre. Entre sabotages, appels à la grève ou encore blocages, les autorités se préparent à faire face à une mobilisation extrêmement tendue. On en parle avec Denis Maillard, consultant en relation sociale et auteur de "Une colère française, ce qui a rendu possible les gilets jaunes" (édition l'Observatoire). Ecoutez L'invité de RTL Midi avec Amandine Bégot du 03 septembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Dans une note alarmante, les renseignements territoriaux et la direction du renseignement de la préfecture de police de Paris anticipent les contours du mouvement du 10 septembre. Entre sabotages, appels à la grève ou encore blocages, les autorités se préparent à faire face à une mobilisation extrêmement tendue. On en parle avec Denis Maillard, consultant en relation sociale et auteur de "Une colère française, ce qui a rendu possible les gilets jaunes" (édition l'Observatoire). Ecoutez L'invité de RTL Midi avec Amandine Bégot du 03 septembre 2025.Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

En este nuevo capítulo de 'Lo secreto', la poeta Alejandra Martínez de Miguel duda junto a dos grandes mujeres del mundo de la poesía.

Win on purpose!In this advanced session with Sam Corra and Jerome Rosler from Nucleus Coffee Tools, we break down how to design, validate, and execute competition‑ready roast profiles. Built for professional baristas, roasters, and coaches, this webinar connects green coffee physics, sensory goals, and stage workflow into a repeatable system you can trust on the world stage.You'll learn how to translate sensory intent into curves, adapt profiles for espresso/filter/milk‑based service, control Maillard and development under time pressure, and leverage the Nucleus LINK Sample Roaster for precision and repeatability. If you're targeting competitons like Barista Championships or Brewers Cup, this session gives you the frameworks and checkpoints to move from “good” to medal‑ready.

Summary: In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak. - ⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠ - ⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠ ⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠ Links: Venison Steak with Blackberry Sauce and Corn Salad Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms Creamy Cajun Steak and Wild Mushrooms Venison Cube Steak Sandwich with Poblano-Lime Chimichurri Moose Steak with Truffled Beurre Blanc and Potato Crisps Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak Takeaways: Steak is a primal food with deep historical roots. Wild game steaks provide a sustainable and flavorful alternative to conventional beef. Understanding the anatomy of the animal helps in selecting the best cuts. Leg steaks are often a result of lazy butchering practices. The backstrap is one of the most prized cuts due to its tenderness. Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak. Cast iron pans retain and evenly distribute heat well. Always preheat your pan to avoid food sticking. Grilling requires two heat zones for optimal cooking. Let your steak rest to redistribute juices. Sauces should enhance, not cover up the meat's flavor. Brown butter is a simple yet effective sauce. Experiment with different cooking methods for steak. Avoid overcooking steak in sous vide to prevent mushiness. Quality seasoning enhances the steak without overpowering it. Chapters: 00:00 The Primal Allure of Steak 01:54 A Historical Perspective on Steak 06:29 The Value of Wild Game Steaks 07:42 The Debate: Are Steaks the Best Cuts? 10:01 Understanding Different Cuts of Steak 19:14 Cooking Techniques for Perfect Steaks 24:54 Marination: To Soak or Not to Soak? 30:07 Cooking Methods: Stainless Steel vs. Cast Iron 32:24 Mastering the Art of Searing and Cooking Techniques 34:26 The Benefits of Cast Iron Cookware 36:08 Exploring Cooking Methods: Broiling vs. Grilling 39:40 Grilling Techniques for Perfect Steaks 45:52 Sauces and Seasonings: Enhancing Steak Flavor 51:57 Final Thoughts on Cooking Steaks Keywords: Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:59:26 - It's Gonna Rain - par : Nathalie Piolé -

durée : 00:59:26 - It's Gonna Rain - par : Nathalie Piolé -

Join acclaimed singer-songwriter and Tiny Desk phenom Madison McFerrin as she bakes chocolate chip cookies live and chats with host Matt Whyte in the first Microscopes episode of Sing For Science. Madison shares how baking and music serve as parallel creative outlets—both shaped by improvisation, intuition, and love. They dig into the science of baking, from emulsification and leavening to the Maillard reaction, while Madison reflects on the influence of her family, how ADHD plays a role in her process, and why adding flaky salt is always a must.

Invité : - Sylvain Maillard, député Ensemble de Paris  et président du groupe Renaissance de Paris Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Sylvain Maillard,député Ensemble de Paris et président du groupe Renaissance de Paris répond aux questions de Jacques Serais.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tous les vendredis, samedis et dimanches à 19h17, Stéphanie de Muru reçoit un invité au cœur de l'actualité politique pour un moment d'échange franc sur les dossiers brûlants du moment. Ce soir, Sylvain Maillard, député de Paris Ensemble pour la République. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In this episode of the Bourbon Road podcast, hosts Jim Shannon and Todd Ritter are joined by Joe O'Sullivan, Master Distiller at Minden Mill Distilling, for an in-depth exploration of their unique Nevada-born spirits. This episode offers a fascinating look into the world of estate distilling, where Minden Mill grows 85% of its own grains right in the challenging high-altitude climate of Nevada, just a stone's throw from Lake Tahoe . The conversation kicks off with a tasting of the Minden Mill Nevada Straight Rye. O'Sullivan details its 80% rye, 10% wheat, and 10% barley grain bill, all grown on-site . A standout feature of Minden Mill's process is their innovative solution to Nevada's harsh aging climate. Due to a staggering 3% angel's share loss per month in the dry local environment, they employ a climate-controlled rickhouse that precisely mimics the temperature and humidity of Bardstown, Kentucky. This 94-proof, 4-year-old rye delivers a distinct "candied orange" flavor profile, a direct result of its unique terroir and estate-grown winter rye . The hosts are immediately impressed by its sweetness and complexity, noting it drinks well beyond its age . Next, they dive into the Nevada Straight Bourbon, a four-grain whiskey featuring a special heirloom "earth tones" corn. Unlike the sweet yellow dent corn, this starchy variety is compared to a potato raw but transforms through the distilling process to produce a remarkable "cherry cola" note . This bourbon, also 4 years old and 94 proof, is aged in the same Kentucky-mimicking conditions and utilizes wooden foeders for fermentation, which adds a layer of complexity similar to a sourdough starter. The hosts praise its unique, cool, and fresh sweetness that coats the palate. The final tasting features the 5-year-old American Single Malt, a category O'Sullivan is deeply passionate about, having been mentored by Steve McCarthy, the pioneer of the first American single malt. This expression is a testament to technological and traditional craftsmanship. It's produced using custom Forsyth stills and a thermal oil calandria heating system that achieves a Maillard reaction, creating high-ester, flavorful whiskey right off the still. The aging process is just as intricate, taking place in a rickhouse that emulates the chilly, coastal climate of Ballindalloch, Scotland, and uses a combination of new American oak, used bourbon barrels, STRs, and Oloroso sherry casks . The result is a whiskey with a nose of deep, sweet honey-pear and butterscotch apricot. Throughout the episode, O'Sullivan shares insights into their water source from the Sierra Nevada snowpack, their in-house malting facility, and the collaborative spirit of the American whiskey industry. He also gives a glimpse into the future of Minden Mill, including experimental heirloom corns like Jimmy Red and upcoming special releases finished in unique casks like orange wine barrels . Bourbon on the Banks 2025 Smokeys Lifestyle Cigars The Hill House Bed and Breakfast  Be sure to check out our private Facebook group, “The Bourbon Roadies” for a great group of bourbon loving people. You will be welcomed with open arms!

Deux heures de direct à l'écoute de celles et ceux qui font le monde : le raconter, le décrypter et l'analyser pour donner des clés de lecture et de compréhension aux auditeurs.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Tu connais sûrement le jeu de Colin-maillard, ce jeu d'enfants où l'un d'eux a les yeux bandés et tente d'attraper les autres. Mais as-tu déjà réfléchi à l'origine de ce nom un peu étrange ? Pourquoi “Colin” ? Et pourquoi “maillard” ? Derrière ce nom se cache une légende médiévale étonnante, mêlant bravoure et transmission populaire.Pour comprendre, il faut remonter au XIIIᵉ siècle, à l'époque des chevaliers. On raconte qu'un certain Jean Colin-Maillard, originaire de la région de Namur, en Belgique, était un seigneur et guerrier réputé pour sa grande bravoure. Lors d'une bataille, il aurait reçu un coup d'épée en pleine tête, perdant la vue sur le champ. Mais au lieu de fuir ou de se laisser abattre, il aurait continué à se battre à l'aveugle, armé de son “maillard”, une sorte de masse d'armes. Frappant autour de lui sans voir ses ennemis, il aurait combattu jusqu'au bout, devenant une figure de courage et d'obstination, presque héroïque.Cette scène marquante aurait été transmise oralement, se transformant au fil du temps en une légende populaire. Si l'histoire de Jean Colin-Maillard ne figure dans aucun document officiel, les récits médiévaux pullulaient de personnages semi-légendaires, et celui-ci n'échappe pas à la règle. Il est devenu le symbole d'un homme qui agit sans voir, mais avec détermination — une image forte qui allait, bien plus tard, inspirer le nom d'un jeu.Au fil des siècles, son nom est donc resté dans la mémoire collective, et a fini par être associé à un jeu d'enfants, dans lequel un joueur a les yeux bandés et tente de toucher les autres à tâtons. Le parallèle est évident : tout comme le chevalier qui frappait sans voir, l'enfant évolue à l'aveugle, cherchant à repérer ses camarades par le toucher. Le prénom “Colin”, très courant à l'époque, servait de nom générique, tandis que “maillard” évoque l'arme du chevalier.Aujourd'hui, le jeu de Colin-maillard est devenu un classique des fêtes et des cours de récréation. Il n'y a plus de combat, bien sûr, mais l'esprit du personnage légendaire demeure dans ce jeu simple et amusant. La prochaine fois que tu y joues ou que tu y penses, souviens-toi qu'il ne s'agit pas simplement d'un divertissement : c'est aussi un petit fragment d'histoire médiévale, transmis de génération en génération, dans un nom devenu familier. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Summary: Justin and Adam explore the art and history of stew, discussing its definition, historical significance, and cultural variations. They compare stews and soups, highlighting the evolution of stew-making and the importance of indigenous recipes. The conversation delves into ingredient choices, cooking techniques, and the role of umami in flavor enhancement. They emphasize the comfort of stew, the significance of selecting the right cuts of meat, and the versatility of wild game. Various cooking methods, including crock-pots, ovens, and open-fire cooking, are discussed, along with practical tips and recipes for creating delicious stews. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison Shank Sagamité African Wild Hog Stew – Potjiekos Venison Heart Stew Rabbit, Deer, Pumpkin Beer Stew Lebanese Goose and Potato Stew Coconut Fish Stew Turkish Venison Meatball Stew Creamy Venison Meatball & Gnocci Stew Jalapeño Whitetail Stew Lobster Mushroom Obe Ata Stew Sudanese Rijla – Purslane, Lamb, and Lentil Stew How to Make Brown Venison Stock Homemade Lobster Stock Basic Dashi Stock Takeaways: Stews have a higher solid to liquid ratio than soups. Cultural variations of stews exist worldwide, including chili and curry. The first recorded recipe for stew dates back 4,000 years. Indigenous peoples have unique methods of making stews. Modern stews evolved from historical recipes in Europe. Stews are popular among hunters for their ability to tenderize tough meats. Irish stew became prominent during the potato famine. Stews can be enjoyed year-round, not just in cold months. Personal preferences for serving stews vary between bowls and plates. Stew sandwiches are a delicious way to repurpose leftovers. Stew is a comfort food that pairs well with buttered bread. Choosing the right cut of meat is crucial for a good stew. Searing meat enhances flavor through the Maillard reaction. Add vegetables at different stages for optimal texture. Homemade stock is preferred for richer flavor. Umami ingredients can elevate the taste of stew. Cooking in the oven provides even heat distribution. Wild game adds unique flavors to stews. Stews improve in flavor when left overnight. Experimenting with ingredients can lead to delicious results. Chapters: 00:00 Introduction to Wild Game Stews 03:03 Understanding Stews vs. Soups 06:04 Cultural Variations of Stews 08:49 Historical Roots of Stews 11:49 Indigenous Stews and Their Significance 14:51 Evolution of Stews Through Time 18:08 Modern Stews and Their Popularity 20:58 Personal Preferences and Cooking Techniques 24:00 The Comfort of Stew and Personal Preferences 27:00 Choosing the Right Ingredients for Stew 29:57 The Importance of Searing and Thickening 33:09 Adding Vegetables and Flavor Enhancers 35:58 The Role of Liquids and Stocks in Stew 39:05 Umami and Flavor Complexity in Stews 41:47 Cooking Techniques: Oven vs. Crock-Pot vs. Fire 44:59 Wild Game and Unique Ingredients for Stew 48:03 Final Thoughts and Recipes for Delicious Stews Keywords: Wild game, stews, soups, cooking techniques, cultural history, indigenous recipes, food history, culinary traditions, stew recipes, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Matt Likes Beer, Matt dives into Andy Gator, Abita Brewing's Helles Doppelbock that packs a punch at 8% ABV. Known for its smooth malt backbone and subtle sweetness, this beer showcases the Maillard reaction, giving it a unique depth of flavor that sets it apart from other lagers. Matt explores the science behind the beer's rich caramel-like notes and speculates on whether Abita uses a decoction mash to achieve its signature taste. He also shares his long history with Abita Brewing, from discovering Purple Haze through a cigar magazine to a game-changing moment of having Andy Gator on draft for the first time at Universal Studios' Mardi Gras celebration. In true Matt Likes Beer fashion, he delivers a BJCP-style evaluation, scoring Andy Gator 42 out of 50, with only a slight bitterness adjustment needed for style perfection. And, of course, no episode is complete without reading some hilariously misguided low-star reviews—including one calling it “stomach-churning” and another claiming it “tastes like wort.” Listen now on Neozaz.com, BigMonsterBrewing.com, or your favorite podcast platform. If you're a fan of classic craft lagers, beer history, or just a great beer story, this episode is one to savor!

“If you're a brewer and you're not making things that you really want to make, or things you want to experiment with and learn more about, then what are you brewing for,” asks James Herrholz, Chief Creative Officer for Corporate Ladder Brewing (https://www.corporateladderbrewing.com) in Palmetto, Florida. While some may feel “forced” to brew crowd-pleasing adjunct-laden stouts, Herrholz signed on for the challenge, and approaches the style with zeal and a drive to make the very best. Over the past six years, he's seen incredible results from this dogged and open-minded focus—three GABF medals, including a gold in 2022, while the brewery has maintained its spot on Untappd as the highest-rated brewery in the state of Florida. In this episode, Herrholz maps out their approach to pastry stout (barrel-aged and not), and along the way he touches on: using three primary base recipes to adjust for sweetness, roast, and caramel depth building ranging malt bills with as many as 15 to 18 different malts using SRM as a proxy for bitterness when considering dark malt impact on recipes managing the impact of dextrose in adjunct ingredients splitting different malts between multiple mashes while using long boils to increase Maillard flavors promoting attenuation through oxygenation, over pitching, and staging sugar additions maximizing extraction through “spinning” while adding adjuncts in bags in brite tanks flavor and aroma variations in vanilla due to origin and crop year variations And more. This episode is brought to you by: G&D Chillers (https://gdchillers.com): G&D Chillers Elite 290 Micro-series line utilizes a natural refrigerant, features a more compact design with variable speed fans, and offers near-zero global warming potential. The future of sustainable refrigeration is here! Learn more about G&D's Elite 290 line and visit GDCHILLERS.COM. Berkeley Yeast (https://berkeleyyeast.com). Stop worrying about diacetyl with Berkeley Yeast's line of Fresh™ strains. These revolutionary yeast strains are engineered to produce the ALDC enzyme inside the cell, preventing diacetyl before it forms. That means no more lengthy diacetyl rests—just clean, crisp beer that's ready for packaging sooner. Learn more at berkeleyyeast.com/fresh. Old Orchard (https://www.oldorchard.com/brewer): As breweries expand beyond beer into other segments like mocktails and CBD beverages, Old Orchard is here to help. Whether trending flavor additions or nostalgic favorites, the next best thing is around the corner at Old Orchard. More information and free samples are waiting at oldorchard.com/brewer (https://www.oldorchard.com/brewer) Indie Hops (https://indiehops.com) Strata, Indie's original hop release, is now available in cold-side flowable hop oil form—Strata HyperBoost—in coordination with Yakima Chief Hops. Indie Hops T90 pellets establish the multi-layered Strata experience, while cryogenic CGX pellets in coordination with Crosby Hops, and now Strata HyperBoost with YCH expand the possibilities. Learn more about Strata and Indie's more recent hop releases at www.indiehops.com. Ss Brewtech (https://www.ssbrewtech.com) Featuring a laser-welded cooling jacket for efficient and precise temperature control, an innovative silicone racking arm, and a carbonation stone that allows you to carbonate right in the fermenter, Unitank 2.0 is engineered to help you get the most out of your fermentations! Visit Ss Brewtech.com (https://www.ssbrewtech.com) to learn more! Isuzu Trucks (https://www.isuzucv.com) Whether you are looking for a self-distribution solution or one to deliver supplies, there is an Isuzu truck that will fit your needs. Go to isuzucv.com (https://www.isuzucv.com) to check out their impressive lineup or visit an Isuzu dealer today to find out why now, more than ever, Isuzu trucks are the trucks you trust for the work you do! Brewer's Retreat (https://brewersretreat.com) Tickets for the Craft Beer & Brewing 2025 Brewer's Retreat in Asheville and Mills River, North Carolina are on sale now and going fast. Brew on homebrew systems with some of the most inspiring craft brewers in the U.S. Learn more and secure your tickets at brewersretreat.com

The most dangerous ingredient is not what you think! In this video, I'll tell you how to avoid this dangerous ingredient because you won't find it on a food label. Discover the connection between acrylamide and cancer and find out how to identify dangerous foods that contain acrylamide. 0:00 Introduction: Acrylamide health effects 1:00 Acrylamide in food 3:18 Acrylamide foods to avoid 3:44 How to avoid acrylamide 5:35 Acrylamide in coffee 6:01 What is acrylamide? 7:27 Acrylamide and cancer DATA: https://www.cancerresearchuk.org/about-us/our-organisation/full-disclosure-of-interactions-with-industry Today, we're going to talk about a dangerous ingredient that's worse than high-fructose corn syrup, sugar, starches, and seed oils! It's a potent neurotoxin, damages reproductive organs, and is classified as a Class A carcinogen by the EPA. You won't find this dangerous ingredient on a food label because it's a byproduct, not an ingredient used to make the food. Acrylamide is created when you combine a specific protein with refined sugar such as glucose, dextrose, glucose syrup, or maltodextrin under high heat. Saturated fats prevent the formation of acrylamide. If junk foods were made with saturated fat like tallow, this could significantly reduce cancer risk. Here are some foods to avoid that contain acrylamide: •Corn chips •Potato chips •French fries •Baked goods •Crackers •Cookies •Cereal •Bread crust •Roasted coffee To avoid acrylamide, cook with tallow, coconut oil, or butter, and use natural sugar like honey or sugar cane. Slow cooking reduces the formation of acrylamide. Focus on consuming whole foods and avoid refined and processed foods. If you eat junk food, pair it with something to counter the effects of acrylamide. Cruciferous vegetables contain protective compounds that protect against acrylamide. Garlic, sprouts, sauerkraut, citrus, bell peppers, green tea, and spirulina also have protective effects. Organic dark-roasted or espresso coffee is heated to 400 degrees, destabilizing acrylamide. Light-roasted coffee has 10 times more acrylamide than dark-roasted coffee. When the amino acid asparagine combines with refined sugar and is heated over 285 degrees Fahrenheit, a Maillard reaction produces the byproduct acrylamide. Acrylamide creates another byproduct called glycinamide, which is more deadly than acrylamide! Cancer is the second leading cause of death, and acrylamide may dramatically increase cancer risk.