Podcasts about Maillard

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

C'est la libre-antenne du dimanche midi ! Attablez-vous et venez débattre avec la joyeuse bande de Stephen Brun tous les dimanches entre 13h00 et 15h00. Durant deux heures, les auditeurs sont au cœur de l'émission pour échanger avec Stephen Brun, Alexandre Biggerstaff, Maxime Pauty, Erwan Abautret et tous leurs invités.

François, un pape inattendu (2/4)Le pape François s'est éteint le 21 avril 2025, à l'âge de 88 ans. Dans cette série de podcasts, La Croix donne la parole à quatre de ses anciens correspondants au Vatican, qui ont suivi de près les douze années d'un pontificat hors normes. Tous dressent le portrait d'un pape venu d'Argentine, profondément enraciné dans sa foi, mais aussi résolument tourné vers le monde, les marges, et l'avenir de l'Église catholique. Dans ce deuxième épisode, c'est au tour de Sébastien Maillard, correspondant de La Croix à Rome entre 2013 et 2016, de revenir sur un moment fort de son passage au Vatican : l'interview exclusive accordée par le pape François au journal en mars 2016. Un entretien exceptionnel, tant par sa teneur que par la liberté de ton du pontife, qui témoigne de la manière inédite dont François a exercé son autorité religieuse et pastorale. Depuis son élection en 2013, Jorge Mario Bergoglio a bouleversé la façon dont les papes s'adressent au monde. Il a privilégié la parole directe, souvent improvisée, parfois déroutante, mais toujours humaine. Avec lui, le Vatican a adopté un langage plus accessible, plus incarné, rompant avec la solennité distante de certains de ses prédécesseurs. Lors de cet entretien, François parle de laïcité à la française, de l'accueil des migrants, des abus sexuels dans l'église ou encore des défis du catholicisme en Europe. Il y exprime sa vision d'une Église en dialogue avec la société, porteuse d'espérance et attentive aux plus vulnérables. À travers la parole livrée à Sébastien Maillard, on perçoit l'importance que le pape François accordait aux médias comme instruments de diffusion de la foi, mais aussi de compréhension entre les peuples. Pour lui, la religion devait s'extraire des seules sacristies pour rejoindre les réalités du monde contemporain. Dans ce deuxième épisode, c'est donc une autre facette du pontificat que l'on découvre : celle d'un pape communicateur et convaincu que l'Église devait renouveler son langage pour rester fidèle à sa mission évangélique. Un pape qui, jusqu'au bout, aura su conjuguer tradition et modernité pour porter le message de l'Évangile au cœur de notre époque. Le pape du chemin, entre l'Eglise et le peuple de Dieu.►Lire l'interview du pape François par Sébastien Maillard : https://www.la-croix.com/Religion/Pape/Entretien-exclusif-avec-pape-Francois-integralite-2016-05-17-1200760636Vous avez une question ou une remarque sur notre podcast dédié au pape François ? Écrivez-nous à cette adresse : podcast.lacroix@groupebayard.comCRÉDITS :Rédaction en chef : Loup Besmond de Senneville et Paul de Coustin. Réalisation : Clémence Maret, Célestine Albert-Steward, Flavien Edenne. Textes : Clémence Maret et Célestine Albert-Steward. Captation et montage : Flavien Edenne. Chargée de production : Célestine Albert-Steward. Musique et mixage : Emmanuel Viau. Voix : Laurence Szabason. Illustration : Isaline Moulin. Directrice du marketing audience et développement de la marque : Laurence Szabason.Place Saint-Pierre est un podcast original de LA CROIX - Avril 2025Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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.

Peu de monde connaît aussi bien la situation énergétique de la France que Vincent Maillard.Cet épisode est l'occasion d'une plongée captivante dans la création d'une entreprise qui a grandi à travers crises et tempêtes pour devenir un acteur majeur de l'énergie en France - et l'un des rares à être encore debout aujourd'hui.Bonne écoute à tous !_____Harmony Inside est le podcast du collectif B-Harmonist. Harmony Inside, c'est aussi le Label qui distingue les entreprises harmonieuses.Une entreprise harmonieuse, c'est entreprise alignée entre ce qu'elle est, ce qu'elle dit et ce qu'elle fait. Le label Harmony Inside distingue les entreprises authentiques et alignées autour d'une culture forte et d'une stratégie claire.Si vous souhaitez savoir et faire savoir à quel point votre entreprise est harmonieuse, vous pouvez faire le test gratuitement ici !Et pour aller plus loin et bénéficier d'un diagnostic à 360° de votre culture d'entreprise, écrivez-nous sur hello@harmonyinside.fr, ou rendez-vous directement sur notre site.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

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.

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.

Site internet : https://www.hellio.com/

Invités : - Sylvain Maillard, député de Paris, président de Renaissance Paris - Catherine Nay, grande voix d'Europe 1 et éditorialiste politique - Louis Hausalter, journaliste politique au Figaro Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Site internet : https://www.hellio.com/

Je suis reçu ce jour par Vincent Maillard, Président Fondateur d'Octopus Energy France. Je regarde d'un œil un peu distant tous ces nouveaux opérateurs énergétiques qui ont émergé ces dernières années. Disons-le tout de go, ils n'ont pas super presse. En France, on est jamais très friand de petits nouveaux venant bousculer l'ordre établi.  Alors je suis allé voir par mes propres yeux en me posant quelques questions simples. D'abord, qu'est-ce qu'un acteur comme Octopus Energy propose de différent aux consommateurs en France ? Et puis, Octopus produit-elle des électrons en France ? Réponses et d'autres choses encore dans cet épisode où sans surprise nous abordons des sujets qui dépassent largement Octopus, ses clients et ses fournisseurs. Quelle énergie pour la France ? Octopus Energy a réalisé l'année dernière un CA de l'ordre de 15 Md€. Prêtez l'oreille, on est chez les grands. Suivre Vincent sur LinkedIn Si cette nouvelle interview vous a plu, parlez-en autour de vous, notez 5 ⭐ le podcast (Spotify, Deezer, ApplePodcast...) et rédigez un avis.N'hésitez pas à m'écrire sur LinkedIn ➡️ LinkedIn/MartinVidelaine et à vous abonner à notre Newsletter hebdomadaire Toutes les Histoires d'Entreprises sont également disponibles sur histoiresentreprises.com et sur le site de bluebirds.partners, site de la communauté d'indépendants que j'anime et qui conseille ou remplace des dirigeants. Un podcast co-réalisé avec Agnès GuillardHébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Invité : -Sylvain Maillard, député Ensemble pour la République de Paris   Débatteurs du soir : -Gilles Boutin, journaliste au Figaro Economie -Alexandre Malafaye, fondateur du think tank Synopia 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

Mini-série spéciale "Que sont-elles devenues ?" - Épisode #1 : Mathilde Maillard Retrouvons Mathilde Maillard, ma toute première invitée femme scientifique ! Quatre ans après notre rencontre, cette spécialiste de l'impression 3D biomédicale nous raconte son parcours fait de rebonds

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

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

Invités : - Nathan Devers, écrivain et philosophe - Sébastien Lignier, chef du service politique de Valeurs Actuelles - Sylvain Maillard, député "Ensemble pour la République" de Paris  Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

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.

Sylvain Maillard, député Ensemble de Paris et président du groupe renaissance de Paris, répond aux questions de Romain Desarbres au sujet de la guerre entre Israël et l'Iran, du danger nucléaire que représente l'Iran, de l'implication de la France, de Jean-Mélenchon qualifié de "salopard antisémite" par Jérôme Guedj, de la montée de violence en France et du manque d'autorité. Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pascal Praud revient pendant deux heures, sans concession, sur tous les sujets qui font l'actualité. Aujourd'hui 28/05/2025, il reçoit Sylvain Maillard, député EPR de Paris pour fait le point sur les huit premières années de la Macronie à la tête du pays. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur les grandes thématiques développées dans l'émission du jour. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

Pascal Praud revient pendant deux heures, sans concession, sur tous les sujets qui font l'actualité. Aujourd'hui 28/05/2025, il reçoit le député EPR de Paris, Sylvain Maillard et reviennent notamment sur le bilan de la macronie à la tête du pays depuis huit ans. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur les grandes thématiques développées dans l'émission du jour. Vous voulez réagir ? Appelez-le 01.80.20.39.21 (numéro non surtaxé) ou rendez-vous sur les réseaux sociaux d'Europe 1 pour livrer votre opinion et débattre sur grandes thématiques développées dans l'émission du jour.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

In a flavorful new episode of The Peanut Podcast, NPB co-hosts Lauren Highfill Williams and Ashton Pellom take listeners on a delicious deep dive into one of America's most beloved pantry staples: peanut butter. With this being the first-ever episode available in both video and audio formats, fans can now see the peanut passion in action. The hosts are joined by four leading voices in peanut butter: Lee Zalben, founder of Peanut Butter & Co.; Sarah Johnson of Skippy; Dr. Lisa Dean from USDA; and Dr. Gabrielle Harris from NC State.Lee Zalben kicks things off with a sensory breakdown of why peanut butter hits all the right notes. “It's that creamy texture... and that kind of roasted flavor and some kind of sweetness… a little bit of salt, a little bit of savoriness,” he explains, offering listeners a glimpse into flavor science. Meanwhile, Dr. Gabrielle Harris peels back the curtain on the Maillard reaction—the chemical magic behind that irresistible roasted peanut taste: “This produces those wonderful roasted flavors, aromas, and colors.”The episode also uncovers the journey peanuts take from farm to jar, with Dr. Lisa Dean walking through harvesting and drying methods, while Sarah Johnson emphasizes the roasting process as a crucial first step: “It enhances the flavor of the nut itself. It makes them a little bit easier for the process.” Fun fact: crunchy peanut butter is just smooth peanut butter with chopped peanuts mixed in!Beyond flavor, the conversation shifts to nutrition and sustainability. Dr. Harris calls peanut butter a “functional food” and swears by its staying power during long days: “A scoop of peanut butter will keep me going for a couple of hours.” Lee Zalben highlights its sustainability edge, explaining that peanuts are nitrogen-fixing, water-efficient crops. Whether you're a creamy or crunchy devotee, this episode delivers a smart, fun, and crave-worthy celebration of peanut butter.Ready to go beyond the sandwich? Listen or watch episode 33 now and get the full scoop—smooth or crunchy—on peanut butter.

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.

Sylvain Maillard, député Ensemble de Paris et président du groupe renaissance de Paris, répond aux questions de Romain Desarbres.Distribué 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.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.

Retrouvez l'intégralité de "Europe Soir Week-end" avec Pascale de La Tour du Pin et ses invités, sur Europe 1.Distribué par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite 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

Send us a textKhrustyky Craze! Fried Fun & Ukrainian Flair!Get ready to crunch, munch, and maybe even do a little dance! This week on Cookie Lab, we're taking a delicious trip to Ukraine with Khrustyky, those irresistible fried cookies that are as fun to make as they are to eat!We'll explore the fascinating history of these crispy delights, their cultural significance, and maybe even uncover some family secrets. But that's not all! We're also getting down to the nitty-gritty of deep-frying science. What makes these cookies so perfectly golden and crunchy? We'll explore the Maillard reaction, the mysteries of oil temperature, and all the sizzling secrets of the fryer.So grab your apron, crank up some Ukrainian folk tunes, and prepare for a fried cookie adventure you won't soon forget!Click here to shop at the Cookie Lab StoreJoin our FB Group for free access to the Cookie Recipe!https://www.facebook.com/groups/429934808628615Follow us on TikTok to see how we make the cookieswrite to us at cookielabpod@gmail.com

A mother coffee plant gifts its baby everything it needs to grow—a green seed packed with food. But when we roast coffee, we hijack that gift and turn it into something else: flavor.   But what is flavor, at a microscopic level? What actually happens inside the bean when heat meets those nutrients?   In this episode, we shrink down to witness the Maillard reaction up close—a wild chain of molecular collisions that transforms baby plant food into aromas we adore.    Grab your popcorn - you're getting a front row seat at the wildest chemistry show in coffee.    ---------------   Please spread the word about The Science of Coffee! Leave a 5 star rating on Spotify Follow me on Instagram and tag me in an Instagram story Write a review on Apple Podcasts Discover how I make these Filter Stories episodes by subscribing to my Substack newsletter Ethiopian forest sounds curtesy of George Vlad. Hear more nature sounds here. Explore Probat's roasters     Go deeper into the science of roasting   Do a Certificate of Advanced Studies with the Coffee Excellence Centre Grab a copy of Anja Rahn's upcoming book on coffee science through her Instagram Explore Barista Hustle's online roasting learning Learn more from Morten Münchow and his coffee roasting courses Read Morten's paper in collaboration with the University of Copenhagen on Roasting Conditions and Coffee Flavour Follow Sebastian Opitz on LinkedIn Follow Filter Stories on Instagram for my infographics     Season 3 is made possible by these leading coffee organizations:   The Coffee Quest | BWT | TODDY | Algrano | Probat    

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

"Personal foul: lack of exciting Super Bowl snacks, on the party host. Fifteen-yard penalty. Repeat snack production." Don't want this party foul scenario to happen to you? Sarah, Erin, and Rachel are on your team, and they've got your back! In this week's Iron Ladle Challenge, they're offering a range of fun and tasty snacks that go way beyond pizza rolls and potato chips. From Rachel's keto-friendly shrimp salad and no-rice sushi to Sarah's Sweet Potato Chicken Poppers to Erin's savory “Cheeseburger Dip ‘All the Way',” these ideas will help you take your game day buffet to the next level.   From Erin: Cheeseburger Dip “All The Way” 6 slices of bacon 1 small-medium onion, chopped fairly small 2 cloves garlic, minced .5 lb ground beef Salt and Pepper 16 oz sharp cheddar cheese, shredded 8 oz cream cheese/Neufchatel, softened Equivalent of 2 medium dill pickles, chopped Good blop of mustard Healthy squirt of ketchup Cook the bacon until crispy. Drain on paper towels and then chop. Remove most of the bacon grease and reserve for another use. Return the pan to heat and sauté the onion. Once it is starting to turn golden brown, add the garlic and sauté for a couple more minutes. Transfer the onion mixture to a bowl, along with the chopped bacon. Return the pan to heat and brown the ground beef, breaking it up well. Season it with salt and pepper. Once it is browned (not just cooked, you want some of that good Maillard browning!!!!!), transfer to the bowl with the onions. If your beef is very fatty, you can drain some of that off first. Add the cheddar cheese and cream cheese. Stir to combine. Heat this mixture, stirring frequently- either on the stove top, in the microwave, or in a crockpot. As the cheese melts, mix in the pickles, mustard and ketchup. Taste it. What does it need more of? Add that. Serve with tortilla chips. Note: you could sub ground turkey for the ground beef. If you do that, you should use more of the reserved bacon grease. Additional Recipes from Erin: Sardine Rillettes - Little French Bakery Anchovy Butter - The Two Bananas From Sarah: Sweet Potato Chicken Poppers - Unbound Wellness Maple Roasted Almonds - From It's A Veg World After All From Rachel: Keto Shrimp Salad Bites - Healthy Little Peach  No-Rice Low-Carb Sushi  Thinly spread a one-inch strip of cream cheese on a sheet of nori.  Add toppings to taste (preferably cut longwise):  Leg-style imitation crab meet  Avocado  Cucumber spears  Green onions  Shrimp salad (see recipe above)  Get creative!  Carefully roll the toppings in the nori, using another dab or two of cream cheese to seal the edge if needed. Let sit for a few minutes for the nori to soften. Cut into generous (two-inch or so) slices — too thin and they'll fall apart. Serve with soy sauce and wasabi.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

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.