Podcasts about microplane

Wie läuft es bei Martin mit der Diät? Hatte so Lust auf Skrei! Nicer Dicer? Der Kitchenaid Würfler ist der Hammer! https://amzn.to/40UfBH6 Hollandaise aus der ISI - Danke Oli fürs Rezept! Misohollandaise Misobutter mega! Endlich noch mal Brot gebacken https://www.instagram.com/p/DE-Vx_UMGbZ/ Martins Sesam Butter - Der Hammer! https://www.instagram.com/p/DFaxnytMk9Z/ Kohlschneider von Microplane https://amzn.to/4hBlfDp Backkartoffeln aus dem Airfryer Frikadellen aus dem Airfryer TooGoodToGo https://www.toogoodtogo.com/ BigHugBBQ ist geschlossen! :( https://bighugbbq.de/ Meine Liebsten drei Spitzkohl Rezepte? Martins gebratene Maultaschen Christians schneller Salat aus Maultaschen, Leberkäse, Romanasalat und Sylterdressing Der Deutsche Caesar Salat! Leberkäse - Laugencroutons - Radischen Kitchen Aid - Spiral Schneider! Lifehack: Küchengeräteteil immer gebraucht kaufen https://amzn.to/3CHrTZY Gardo Gardo - Sate Sauce Pulver https://amzn.to/3WDizwY De Pindakaaswinkel https://depindakaaswinkel.de/collections/unsere-erdnussbutter Pizza Fail von Chris Honey Hot Sauce sehr geil! https://fivi.gg/collections/saucen/products/honey-hot-sauce-fivi Papierbrett! Fivi https://fivi.gg/collections/schneidebretter-fivi/products/schneidebrett-mittel-hagen-fivi Montag, Mittwoch & Freitag Livestream von Fivi 13-14 Uhr! Twitch, Tiktok, Youtube! Martin & Thomas waren bei Fiveguys zum Probetag Arbeiten Die Fritten werden alle von Hand geschnitten! Frittenkallibrierung zwei mal am Tag. Im Erdbeershake sind echte Erdbeeren! Frisch, jeden Tag! Was halten wir von: Dinner Club auf Prime mit Andreas Caminada Star kitchen GetVoila Taste Siegergericht https://getvoila.com/products/the-taste-siegergericht Trojka GetVoila 4 Gang Menü https://getvoila.com/collections/troyka Essen gehen im Konrads Bonn https://www.instagram.com/p/DFS7F02so9d/ Die Azubinne hat sich zwei Gänge ausgedacht (Saibling-Tatar + Jakobsmuschel gebeizt) Ike Jime - Stich ins Gehirn, zwei Schnitte an Kimmen und Schwanzflosse und dann in Wasser ausbluten lassen. Ausbluten lassen verhindert die Totenstarre und die Milchsäureausschüttung. Zögert fischigen Geschmack heraus, Konsiztenz und Geschmack verändert sich.

Camillo von Don Caruso BBQ Instagram https://www.instagram.com/doncaruso_bbq/ Blog  https://www.doncaruso-bbq.de/ Grill-Trends 2024 Pizzen geht weiter steil in 2024 Neuer Pizzaofen von Burnhard kommt Pizzaschaufeln mit Löchern sind wichtig! Ooni Elektropizzaofen Volt Learning by Burning Ooni Schorrpfannen & Deepdish Pizza Pfanne Outdoorküchen Komplettsysteme sind wieder besonders Spülen für Outdoorküchen Camillo bekommt zwei Grillecken Planchas Feuerring Qualitätsmerkmal Dicke der Platte Ordentlich Röstaromen Gemüse Burger & Steak Junge Wilde Grill Hersteller greifen an Hühnersuppen Gamechanger: Kikok Auf der Plancha: Pollo Fino Kikok Geheimzutat Parmesan Feine Reibe für Parmesan Möhrenkuchen Möhren feine Reibe Camillo war auf der Ambiente Trüffelreibe Microplane https://www.manufactum.de/microplane-trueffelreibe-a209748/ Frische Pasta gemacht Nudelmaschine https://www.agrieuro.de/nudelmaschinen/nudelmaschinen-teigausroller-c-1193_1442.html Mehl https://www.molinorossetto.com/en/ Ravioli: Ricotta Basilikum Ninja Food Grills Pichana mit Kater & Caipi Besuch auf der Ambiente immer interressanter für Foodies Weitere Messen dieses Jahr: Internorga, Prowein, Spoga Visitflandern - Wohin in 2024? Österreich Urlaub Reisetipps: Namibia Kudu Fleisch Pici Bronze Matrize https://www.instagram.com/p/C2ksRmcs8BJ/ Miesmuscheln https://www.instagram.com/p/C2psswgsjJk/ Chefkoch-Bingo Überbackenes-Gemuese-a-la-Creme https://www.chefkoch.de/rezepte/241331097568846/Ueberbackenes-Gemuese-a-la-Creme.html Krokodil-frittiert https://www.chefkoch.de/rezepte/1907941311066977/Krokodil-frittiert.html?zufall=on

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

Chef Judi Leib, Whisk in the Southern, combined her mom's Southern roots (her family is from Georgia) with her Southern California upbringing for her own delicious spin. On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Judi Leib about southern cooking, how to cook fearlessly, pound cake, and more. Read the highlights and get the recipe at JewishJournal.com. For more from Taste Buds, follow @TheDEBMethod on social media.

De rasp is Yvettes beste vriend. Ook Teun voelt een intense vertedering voor zijn collectie fijnmakers. Waarom is de rasp zó handig? En moet er een Microplane, blokrasp, raspmolen, of kaasschaaf in je keukenla liggen? Je hoort het in Etenstijd!Tips:Wilde oreganoGriekse wilde oreganoMuziek en montage: Keez GroentemanInstagram: @etenstijd_ Hosted on Acast. See acast.com/privacy for more information.

Mexican Week redemption!  For our Great British Bake Off potluck, we tried our hand at baking a couple of Mexican classics. Listen to hear all about Justine's tres leches cake (or should we say “dos” leches cake?!) and Meg's tres-colored conchas.  Today's Menu: The Great British Bake Off 2022 (UK Series 13, US Collection 10) Gluten-Free Tres Leches Cake by Bakerita Black-and-White Conchas by Rick Martínez Back Burner: Molly Baz sells her used Microplane on eBay for $355 Paul Hollywood and Mary Berry get hot in the kitchen (Walliams & Friend comedy sketch) _ Find Pod Appétit: Website: podappetitpodcast.com YouTube: youtube.com/@pod_appetit Twitter: @pod_appetit Instagram: @pod_appetit Facebook: podappetitpodcast Email: podappetitpodcast@gmail.com Merch: podappetit.threadless.com Newsletter: podappetit.substack.com _ Logo by: Janelle Wilke Instagram: @janelle.wilke _ Shout-outs: Courtney Fone: instagram.com/fancifone Justine's TikTok: tiktok.com/@justiiiiine5

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Perfect, pillowy gnocchi in a luxurious pomodoro sauce is never not a perfect dinner so listen along as Odette Williams cooks her way through this beautiful recipe from Simple Pasta. Find more incredible pasta recipes in a copy of  Simple Pasta If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below before starting the episode.RecipeServes 4Gnocchi with Luxurious Pomodoro1 recipe Potato Gnocchi (see below) or 1½ to 1¾ pounds store-bought potato gnocchi1/2 cup extra-virgin olive oil4 to 6 anchovy fillets, chopped3 garlic cloves, finely chopped2 tablespoons tablespoons oregano leaves1 (28-ounce) can crushed San Marzano tomatoes1/4 teaspoon kosher saltFreshly ground black pepperFinely grated Pecorino Romano or Parmigiano-Reggiano for servingPotato Gnocchi1 1/2 pounds unpeeled russet potatoes1 large egg, beaten1/3 cup finely grated Pecorino Romano1/2 teaspoon kosher salt1/2 teaspoon ground white pepper1 1/2 cups (195 grams) all-purpose flour or tipo 00 flour PomodoroIn a large skillet over medium-low heat, warm the olive oil. Add the anchovies to the skillet and cook them slowly, mashing with a wooden spoon until they melt into the oil. (Don't let the oil get too hot or it will fry the anchovies rather than melt them.)Add the garlic and oregano to the anchovies and sauté for a few minutes. (Get your face in there and take a whiff of that glorious aroma.)Finally, add the tomatoes to the skillet, season with the salt and pepper, and let simmer for 20 minutes. Serve while warm, or let cool and then keep in airtight container in the refrigerator for up to 2 days.To serve: Bring a large pot of lightly salted water to a boil. Add half the gnocchi and cook for 2 to 3 minutes, or according to package instructions if using store-bought. When they float to the surface, it's a good indication they're done. Pop one in your mouth to make sure it's cooked through. Using a slotted spoon, transfer the cooked gnocchi into the warm sauce. Repeat with the remaining gnocchi.Gnocchi In a large wide pot, add the potatoes and enough water to cover them (you'll also cook the gnocchi in this pot). Bring to a boil and cook until a sharp knife poked into a potato meets only a little resistance, 35 to 40 minutes. Turn off the heat. Remove the potatoes from the water and, when cool enough to handle, remove the skins.Using a ricer, box grater, or Microplane, pass or grate the potatoes into a fine consistency, making sure there are no lumps. Spread the potatoes out on a baking sheet to dry out and cool a little.In a large bowl, combine the potatoes, egg, pecorino, salt, and pepper. Gradually add the flour and use your hands to combine everything and bring the dough together.Place the dough on a clean, dry, lightly floured work surface and knead just until the dough comes together in a smooth ball. If the dough feels a little sticky, add a bit more flour. If you won't be rolling out immediately, cover with a piece of plastic wrap.Dust a large baking sheet with flour. Lightly flour a large wooden cutting board or work surface. Take a small piece of dough and roll it into a snake about 3⁄4 inch thick. Using a sharp knife, cut the snake into pieces about a thumb's width. (If you'd like to give your gnocchi a little flair, roll the cut pieces along the tines of a gnocchi paddle or a fork.) Place the gnocchi on the prepared baking sheet. Repeat the process with the remaining dough.If cooking within a couple of hours, leave the baking sheet on the counter. To store, freeze in a single layer of gnocchi on the baking sheet, transfer the frozen pasta to a ziplock bag or airtight container, and freeze for about 1 month. To cook, don't defrost, just boil frozen; otherwise, they will fall apart.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!

Adriaan ter Braack is wetenschapsjournalist, schrijver en podcaster. Zijn boek, ‘Het Universum is een Klootzak', is in 2021 uitgekomen en hij is wekelijks te horen op de radio bij Qmusic. Je zou je hem ook kunnen kennen als die halfnaakte man in je achtertuin. Als je je afvraagt waarom wij in hemelsnaam twee wetenschapsjournalisten pal achter elkaar boeken dan is het simpele antwoord dat het allebei leuke mensen zijn en het toevallig zo uitkwam. Deal ermee en profiteer.Disclaimer: in deze aflevering worden holistisch therapeuten en andere oplichters belachelijk gemaakt. Onderstaande tekst is dus cynisch bedoeld.We praten het met 's lands eerste holistisch columnist en gediplomeerd orthomoleculair therapeut over de reden dat het universum zuigt, online spirituele kwakzalverij en mediums. Daarnaast beschouwen wij waarom horoscopen verboden moeten worden en wat we kunnen doen om van de verstandskies af te komen.Tijdschema00:00:00 Reclame: ICT Group00:00:33 Energetisch Marketing00:02:47 Voorstellen: Adriaan ter Braack00:06:59 Woedend over online kwakzalverij00:24:57 Orthomoleculaire therapie00:39:12 Waarom is het universum een klootzak?00:49:36 Hoe komen we van verstandskiezen af?00:59:59 Vragen van de luisteraars01:26:49 Tips01:39:52 AfkondigingShownotes Promovenda en flipperkasten met Jim Jansen De stemband-zenuw van een giraffe Microplane raspen Instant Pot /r/WritingPrompts op RedditTipsRandal PeelenPodcast: Opgejaagd (over het Nederlandse schoolsysteem)Floris BotWhy humans avoid war (27-delig verhaal op Reddit)Adriaan ter BraackCoenfirmation Bias op InstagramZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Show notes at Keith Snow.com Recently I have been avoiding gluten-containing foods as it causes me difficulties such as skin lesions and even stiff joints. I have purchased some gluten-free cookies over the holidays to accommodate my English father-in-law who has cookies (biscuits) with his daily morning tea. He too is avoiding gluten so we both tried these cookies and found them edible but not really enjoyable. So my quest to make some gluten-free cookies that are chewy, tasty and satisfying began. After a few rounds of making cookies using different ingredients, I settle on using almonds. Almonds can be purchased ground or even ground using a food processor, but it can be tricky as they go from almond flour to almond butter quickly so, in my opinion, it's easier to buy already ground. I've found Costco to be the most reasonably priced option for buying almond flour, 3 pounds is under $11. I paid $12 for 1 pound at a grocery store, and that store was the most reasonably priced store in town. The resulting cookies are made with few ingredients and are extremely easy to put together. I use only 7 simple ingredients, almond flour, sugar, almond extract, vanilla extract, lemon zest, and powdered sugar. They can be in the oven in less than 15 minutes and you don't need a stand mixer, just a bowl, rubber spatula, Microplane, sheet tray, and parchment paper. Give them a try, I think you'll love them. Recipe at Keith Snow.com

Do you know how to store Parmesan cheese? If it's in a block, unopened from the store, it can stay out until you open it. Once opened I usually store it in a plastic bag in the fridge. We go through it pretty quickly as my husband loves to do a pasta night on his nights to cook. But to store a block of Parmesan for a long period of time, wrap it in wax paper to keep the humidity. Then in aluminum foil. Shop my favorite Microplane to grate parmesan (affiliate link) https://amzn.to/3dzwux9 (as an Amazon Associate I earn from qualifying purchases)  ---- See more tips for using parmesan cheese - https://sipbitego.com/does-parmesan-cheese-go-bad ---- Connect with me * INSTAGRAM: https://www.instagram.com/sipbitego * YOUTUBE: https://www.youtube.com/c/sipbitego/videos * TIK TOK: https://www.tiktok.com/@sipbitego? * PINTEREST: https://www.pinterest.com/sipbitego * FACEBOOK: https://www.facebook.com/sipbitego * Sip Bite Go Podcast - https://bit.ly/foodie-podcast-apple ---- Shop my favorite things: https://amazon.com/shop/sipbitego

Chris McDade, chef and owner of Popina in Brooklyn, joins us to discuss his new cookbook The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood. A review in Publisher's Weekly called it: "Excellent. . . .  Salty and satisfying, these recipes hit the spot.”   Recipe: Fettuccine with Mackerel, Sun Gold Tomatoes, and Parmesan This pasta is perfect for when summer is at its peak and tomatoes from the market are sweet and juicy. It gets an umami punch from both the tinned mackerel and the Parmesan cheese. There is nothing sadder than pregrated Parmesan cheese, so splurge for a chunk. Grate it over the fettuccine before serving, using the small holes on a box grater or a Microplane.   Serves 2  Kosher salt 6 ounces (170 g) fettuccine 1 tablespoon olive oil 1 cup (145 g) Sun Gold tomatoes, halved One 4.4-ounce (125 g) tin mackerel 2 tablespoons unsalted butter 1 heaping tablespoon thinly sliced fresh basil Juice of 1/2 lemon 3 tablespoons grated Parmesan cheese   Bring a large pot of water to a boil over high heat for the pasta. This can take up to 20 minutes, depending on your stove. Use this time to gather the rest of your ingredients.  Add enough salt to the boiling water so that it reminds you of a less salty sea. Add the pasta and cook according to the package directions, stirring the pasta every 2 minutes or so to ensure that it doesn't stick together. Taste a noodle a minute or so before the end of the suggested cooking time to ensure that your pasta comes out al dente. In a skillet, heat the olive oil over medium-high heat until hot but not smoking. As soon as the oil reaches its smoke point, carefully add the tomatoes. (All liquid fats including olive oil have a smoke point; some oils have higher smoke points than others, which means some are better for cooking at higher temperatures.) Cook the tomatoes for 2 minutes, tossing every 20 seconds or so. Add 1/4 cup (60 ml) of the pasta cooking water and remove the pan from the heat. Using the back of a fork, press down on the tomatoes. You are trying to get most of the juice out of the tomatoes to lay the foundation for the sauce. Drain the pasta and add it to the pan of simmering tomato sauce. Stir the pasta into the sauce and reduce the sauce by three-quarters, giving the pan a few flips along the way. Add the mackerel, taking care to keep the fillets whole. Remove the pan from the heat and add the butter and basil. Stir and flip the pasta in the pan until the butter is melted, the mackerel fillets have begun to fall apart, and the sauce is emulsified. Squeeze in the lemon juice, add 2 tablespoons of the Parmesan, and stir until incorporated. Divide the pasta between two bowls and sprinkle with the remaining 1 tablespoon Parmesan. Excerpted from The Magic of Tinned Fish by Chris McDade (Artisan Books). Copyright © 2021.   This segment is guest-hosted by Rebeca Ibarra.

Chef Gregory Gourdet joins us to discuss his highly anticipated first cookbook, Everyone’s Table: Global Recipes for Modern Health, which focuses on healthy recipes inspired by his Haitian-American upbringing in NYC and his French culinary training. Event: Gregory Gourdet has a virtual event with Books Are Magic in conversation with Gail Simmons tonight at 7. SLOW-COOKED SALMON WITH TI MALICE SAUCE  Serves 6 Slow-cooked salmon was my initiation to the perfection-through-simplicity ethos at the famed Jean-Georges, where I had my first job in a professional kitchen. Today, I still cook salmon this way, and you won’t believe how easy it is to turn the ubiquitous, frequently overcooked fish into a tender treat. Something this rich needs acidity to shine, so I look to sos ti malice, named for a mischievous character from Haitian folklore. The story goes: Ti-Malice was tired of his friend Bouki coming over for lunch, overstaying his wel- come, and eating all his food, so the trickster made a sauce so fiery that it would surely make Bouki run screaming from his house. And Bouki did indeed run into the street—shouting about how much he loved Ti-Malice’s sauce. One part of the story is definitely true. The Haitian condiment, a pickle that doubles as a sauce, is that good. Mine has plenty of fruity heat from Scotch bonnet or habanero chiles, the zip of citrus and vinegar, and a little crunch from red pearl onions. Peeling and separating the onions into tiny petals takes time, but the result is gorgeous. But sure, shallots cut into 1/4-inch half-moons work great, too.   For the Ti Malice Sauce 3 cups red pearl onions 11/2 tablespoons kosher salt 3 limes 1 large Scotch bonnet or habanero chile, very finely chopped 6 tablespoons white vinegar 6 tablespoons extra-virgin olive oil 1 tablespoon fresh thyme leaves For the Salmon One 2-pound salmon fillet 2 teaspoons kosher salt 3 tablespoon extra-virgin olive oil   MAKE THE TI MALICE SAUCE Soak the pearl onions in a small bowl of warm water for 20 minutes to help loosen their skins. Take a few pearl onions at a time out of the water, then trim the tips and bottom nubs and use a small paring knife to peel off the skins. When you’ve peeled them all, halve them lengthwise. In a medium mixing bowl, combine the onions and salt, toss well, and let them sit for 15 minutes to soften. Once they’ve softened, pull the pearl onion layers apart. Use a Microplane to grate the zest of the 3 limes into the bowl, then halve enough limes (1 or 2 juicy ones should do it) to squeeze in 3 tablespoons of juice. Reserve the remaining limes for another purpose. Stir in the chile and vinegar. Let everything sit for about 15 minutes more. Transfer the mixture to a small pot, add the oil and thyme, and set it over medium heat. Let it heat up (you’re not looking for a sizzle), stirring occasionally, until the onions are translucent and lose their harsh raw flavor but still have a slight crunch, 7 to 8 minutes. The sauce keeps in an airtight container in the fridge for up to 2 weeks. Before serving, very gently reheat it (in a small pan or in a bowl set near a hot oven) until it’s a little warmer than room temperature.   COOK THE SALMON AND SERVE Preheat the oven to 300°F. Evenly season the salmon all over with the salt. Pour 1 tablespoon of the oil in a shallow baking dish and rub to coat the surface. Put the salmon in the dish (skin-side down, if your salmon has skin) and drizzle on the remaining 2 tablespoons of oil so it completely covers the top and sides of the salmon. Bake just until the salmon goes from bright pink to light orange and you see the tiniest white beads on the surface of the fish at the thickest part (the center will register 120°F on a thermometer), 20 to 25 minutes. Transfer to a platter, spoon the sauce over the salmon, and serve.      

Sheila Brown Helps Women of Color Address Issues Associated with Food on AYRIAL TalkTime  ATLANTA/AYRIAL - Sheila Brown; a motivational speaker, author, business owner and chef.  She was of the Top Ten for the title of Favorite Chef, organized by Anova®, EVERPRIDE, Microplane®, and hosted by Celebrity Chef Eddie Matney.   Victoria [...] The post Sheila Brown Talks Empowering Black Women on AYRIAL TalkTime appeared first on AYRIAL Association of Vetted Lifestyle Consultants.

What do we do when we're sad? We zest lemons, of course! And how do we zest them? By following the advice of this QUICK TIPS episode. It may seem pithy, but trust us when we say you do not want to go too deep.

USMJ044 Microplane by Jan

Een balletje gehakt met jus, knapperig van buiten en supersappig van binnen, hartig en pikant: je kan er zomaar hartstikke zin in hebben. Hoofdredacteur van sensatieblad Story Guido den Aantrekker is er dol op, maar ‘doet meestal maar wat’ als hij ze gaat maken: met ketjap, uitjes, zakjes gevriesdroogde soep. Na het beluisteren van deze aflevering van Cheft heeft de bal geen geheimen meer voor hem, en ook niet voor jou: cuisinier Pieter Damen, sinds beter bekend als Mister Gehaktbal, doet alle kneepjes uit de doeken voor de juiste kruiderij, de beste baktechniek èn een totale kick-ass hack voor de àllerlekkerste jus.Ondertussen vraagt Hiske de heren het hemd van het lijf over roddel- en roltechniek, onderschatte gerechten en journalistieke vormen, de eetgewoonten van Harry Mens en de sporen die ze beiden hebben liggen bij het beroemde beroemdemensenrestaurant Le Garage.Cheft S2E3 ShownotesLees HIER het recept voor de kalfsgehaktballen van Pieter Damen. Het inmiddels bijna een half miljoen keer bekeken filmpje op Foodtube (sowieso een aanrader), waarin je Pieter zijn ballen ziet draaien, vind je hier. De superhandige rasp die Pieter gebruikt voor het raspen van de knoflook heet een Microplane: het perfecte kado aan een ander of aan jezelf! #nospon. Zelf ook van zijn heerlijke gerechten genieten? Hij staat in de keuken bij Café De Klepel. En wil je de Story niet alleen bij de kapper lezen, maar gewoon iédere week weten met wie Harry Mens nu weer zwijgend in een restaurant is gesignaleerd? Lid worden kan hier! ______Deze aflevering van Cheft wordt mede mogelijk gemaakt door Helpling. Ben je op zoek naar een vaste, betrouwbare schoonmaak hulp? Check dan Helpling.nl. En als je de kortingscode Cheft15 invult, krijg je €15 korting op je de eerste schoonmaak van een herhaalboeking.

This week’s recipe for Scalloped Potato Skillet Gratin with Gruyère, Leeks, and Black Pepper is not exactly weeknight friendly, as Melissa readily admits. However, it is the lushest, cheesiest potato dish ever and perfect for the Thanksgiving table. Pour yourself a beverage, put on some music and begin. Plus, mandoline basics, how to check seasoning with your hands, and tips on tempering eggs. And did we mention that you can make this ahead? Related Links: Mandoline, Mandoline Gloves, Microplane, 12-Inch Cast Iron Skillet

Mirit Cohen was “executive chef” of her family’s large dinner gatherings long before becoming Executive Chef at Google and Adobe, as well as CEO of her own “daily foodservice” business. Now Adobe’s Global Workplace Experience Programs Manager, Mirit shares her advice about the importance of identifying your market, the hazards of scaling too quickly, the right way to shut down a business, and why she believes sharing a meal is the original social networking. Links and Show Notes Adobe (https://adobe.com/) Gastronaut (http://www.gastronautsf.com) Eat Retreat (https://eatretreat.org)—“A creative retreat and national community of food leaders” Bernal Heights, SF (https://www.businessinsider.com/bernal-heights-hottest-neighborhood-in-san-francisco-2017-6#it-sits-south-of-the-citys-downtown-and-is-bisected-by-cortland-avenue-a-main-shopping-strip-populated-by-small-markets-cafes-restaurants-and-hair-and-nail-salons-2) Passover (https://en.m.wikipedia.org/wiki/Passover)—“a commemoration of [Jews’] liberation by God from slavery in ancient Egypt and their freedom as a nation under the leadership of Moses. It commemorates the story of the Exodus as described in the Hebrew Bible, especially in the Book of Exodus, in which the Israelites were freed from slavery in Egypt.” Gefilte fish (https://en.m.wikipedia.org/wiki/Gefilte_fish)—“a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households.…popular on Shabbat and Jewish Holidays such as Passover.” Matzah balls (https://en.m.wikipedia.org/wiki/Matzah_ball) (or matzo balls)—“Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.” Purim (https://en.m.wikipedia.org/wiki/Purim)—“a Jewish holiday that commemorates the saving of the Jewish people from Haman, an Achaemenid Persian Empire official who was planning to kill all the Jews, as recounted in the Book of Esther.” Kibbutz (https://en.m.wikipedia.org/wiki/Kibbutz)—“a collective community in Israel… began as utopian communities, a combination of socialism and Zionism.” Fake it till you make it (https://www.psychologytoday.com/us/blog/the-empathic-misanthrope/201109/fake-it-til-you-make-it) Jack Dorsey (https://en.wikipedia.org/wiki/Jack_Dorsey), co-founder and CEO of Twitter (https://twitter.com), founder and CEO of Square (https://squareup.com/). Executive Chef (https://jobs.morningadvertiser.co.uk/article/kitchen-hierarchy-different-chef-titles-explained/)—“The very top of the kitchen management structure. Only the largest establishments have an executive chef, and it is primarily a management role; executive chefs are often responsible for the operation of multiple outlets, and thus they do very little actual cooking!” Green Monday (https://greenmonday.org/) Meatless Monday (https://www.meatlessmonday.com/) Earth Day (https://www.earthday.org/) Plant-based meals (https://nutriciously.com/plant-based-meal-planning/) reThink Food (https://www.re-thinkfood.org/)—“brings together a diverse group of thought leaders and innovators at the intersection of technology, behavior, design, and food. Our mission: to explore how areas such as big data, social networking, mobile computing, behavioral economics, marketing, neuroscience, agriculture, and culinary insight and strategy are radically changing food markets, systems, and our understanding of consumer choices.” La Cocina (https://lacocinasf.org/)—“a nonprofit working to solve problems of equity in business ownership for women, immigrants and people of color.” SFMade (https://sfmade.org/)—“build and support a vibrant manufacturing sector in San Francisco that sustains companies producing locally-made products, encourages entrepreneurship and innovation, and creates employment opportunities for a diverse local workforce.” AndyTown Roasters (https://www.andytownsf.com/) Eat Club (https://www.eatclub.com/home/)—“a virtual cafeteria that can satisfy everyone’s tastes by delivering personalized, delicious meals to office teams.” Amanda Hersh (https://twitter.com/amanda_hirsch) of Mighty Forces (https://www.mightyforces.co/) Maslow’s Hierarchy of Needs (https://en.wikipedia.org/wiki/Maslow%27s_hierarchy_of_needs)—“used to study how humans intrinsically partake in behavioral motivation. Maslow used the terms ‘physiological’, ‘safety’, ‘belonging and love’, ‘social needs’ or ‘esteem’, and ‘self-actualization’ to describe the pattern through which human motivations generally move. This means that in order for motivation to occur at the next level, each level must be satisfied within the individual themselves.” Microplane (https://amzn.to/2VIVpb9) (Amazon) Immersion circulator (https://amzn.to/2Q8oveg) (Amazon) Our thanks to Mirit Cohen for joining us. You can find Mirit's articles on LinkedIn (https://www.linkedin.com/in/mirit-cohen/detail/recent-activity/posts/). Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2DBzg5j) and other links may be affiliates. Purchases help support the show. Special Guest: Mirit Cohen, Adobe.

Mark Matlock is the Executive Director of Youth Specialties and the founder of WisdomWorks Ministries. He's the author of several books, including Real World Parents, Living a Life That Matters, Don't Buy the Lie and Freshman. Mark lives in Texas with his wife, Jade, and their children, Dax and Skye.    Links Mentioned Terry Linhart’s website Twitter Michael Yoder’s website Twitter Youth Specialties  Mark on Twitter   Cooking Grilled Salmon Vitamix 1782 TurboBlend, 2-Speed     Microplane 40020 Classic Zester/Grater Chef Steps Every Grain of Rice: Simple Chinese Home Cookin by Fuchsia Dunlop     This Week’s Giveaway to Email Subscribers Hacking Leadership by Mike Myatt Mike's Twitter Our Gear Soundcraft EPM8 8-channel Audio Mixer Zoom H5 Handy Recorder Kit  Shure PG58-XLR Cardioid Dynamic Vocal Microphone NEEWER Microphone Suspension Boom Scissor Arm Stand Dragonpad® Studio Microphone Mic Wind Screen Pop Filter Swivel Mount 360 Flexible Gooseneck Holder Belkin Rockstar Multi Headphone Splitter (Blue) We Recommend Get ResponseA time-saving and dynamic Email marketing service that lets you focus on style and content instead of headaches. Get Response is especially good for personal blogs, churches, schools, and nonprofits. Eote CoffeA coffee roaster that is making a difference with youth. Promo Code: 37thePodcast Bethel College37thePodcast is recorded at Bethel College – Indiana.   DISCLOSURE: Some of the links are “affiliate links.” If you click on the link and purchase the item, 37thePodcast will receive a small commission to help pay for the show’s monthly expenses. The opinions expressed on the podcast, unless the sources are otherwise explicitly given, are that of the speaker or hosts and are not connected to any organization listed above.     

Kathy FitzHenry, founder of Juliet Mae Fine Spices & Herbs, recommends buying whole spices from the supermarket, especially in the case of nutmeg. You buy the nut whole and then use a Microplane to grind it down. It costs a bit more, but tastes much, much better.

Stephanie Izard uses a Microplane to prepare garlic and ginger for cooking, not a knife. It's much easier to get a fine mince (ban the chunks), plus it's quicker.

Susan demonstrates a microplane grater.