Podcasts about Peking duck

The Saturday Morning Sit-Down Conversation on the Saturday Mornings Show with host Glenn van Zutphen and co-host, author Neil Humphreys invites H.E. Sarah McGrath, the Irish Ambassador to Singapore. Ambassador McGrath delves into the unique relationship between "the Emerald Isle and the Red Dot," offering her insights on the cultural, economic, and political connections between Ireland and Singapore. Key highlights of Ambassador McGrath's interview include: ● Her perspectives on the diplomatic ties between Ireland and Singapore. ● Insights into the Irish community in Singapore and their contributions. ● Discussions on shared values and interests between the two nations - including Singapore's importing of Peking Duck and beef from farms in Ireland!See omnystudio.com/listener for privacy information.

Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing. The perfect Swedish Meatballs? Obviously Sweden. Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That's not so easy a question to answer.

Fun Facts about wonton soup, Peking Duck and China are discussed in this great episode over 200 more episodes giving fun mind-blowing facts about different locations around the World and their cuisine can be found on your favorite Podcast platform, including Spotify, IHeartRadio, Amazon Music and many more or you can simply click this link https://learn-about-world-cuisine.simplecast.com

In this classic talk given at a Christian home-educators conference, Gary explains why a Christian worldview is so critical and important. Having all the right answers does not equip Christians to deal with today's ever-changing world. The enemy never stops reinterpreting and twisting Truth to suit their own sinful desires. Answering their moving target requires a worldview "grid." This is Part One of Two. You can also download this lecture for free here.

On this, Gone Fishin'!'s second voyage, we cast a wide net to get a taste of Food Fantasy! In this 'Food Personified RPG', I wade through a world of inexplicable food reviews, try to take care of Peking Duck's many children, and ask a clarifying question: Is it, like, noodles? Chocolate? Cake? Cookies? Glutinous rice cake? Please, I just want to know. Gone Fishin'! cover art by ash! Follow along: https://food-fantasy.fandom.com/wiki/Food_Fantasy_Wiki Support the show: https://ko-fi.com/ivyfoxart Follow the show: https://cohost.org/soul-mates-podcast Listen to Together We'll Shine: An Utena Rewatch Podcast: https://togetherweshine.podbean.com Art by Ryegarden: https://www.instagram.com/ryegarden Music by Sueños Electrónicos: suenoselectronicos.bandcamp.com Follow ash: https://ko-fi.com/asherlark Follow Ivy: cohost.org/ivyfoxart

Brett and Tim chat about a certain hardware store hosting a rave, spearheaded by none other than Australia's top EDM duo, Peking Duck. We discuss the idea of turning a... LEARN MORE The post Hardware Stores and Dance Floors appeared first on JOY Breakfast.

Big stories this week featuring Joe Biden pulling out of the election (Sacha Barbour-Gatt from the Briefing drops by to tell us more), Bunning's are dipping their toe into the world of live music with Peking Duck and What So Not leading the way, and did you know you can play bingo with the Paris Olympics opening ceremony? Don't forget to tune in weekdays from 6 on Triple M or the LiSTNR app!See omnystudio.com/listener for privacy information.

Here's how an AI described today's show...In the Style of Shakespare Fair inhabitants of the realm of George, gather 'round and lend thine ears to this tale of radio jests and jests most rare. Thus begins another episode of the venerable "George Breakfast Podcast" featuring the wily tongues of hosts Lee and Tammy. As the sun doth arise on this fateful Friday, the 19th of July, they embark on yet another escapade that doth blend the noble art of storytelling with the sharpness of wit and jest. "Hark!" cries Lee at the dawn, "Surly hath filled in for Tammy Davis all week, and his spirits are high." Thus, they commence with banter most merry, extolling the virtues of Makita's XGT range, the ultimate solution for the working man, replete with power unparalleled. Ah, dearest listener, if thou hast missed any matter of discourse or jest, fret not! For a simple text of 'podcast to 966' shall conjure yon week's entertainments onto thy listening device. The pair then regale the airwaves, heralding guests of renown such as Peking Duck, and delve into the world of music, sport, and mirth with tales from high and low, inspiring laughter and reflection. Thus, they weave a tapestry of cheer, a salve for the soul, bidding thee to revel in the joy that cometh with the break of every new dawn. Enter the realm most whimsical as Lee and Tammy's Toolbox Chat doth delve into the absurdities of life, recounting the slings and arrows of outrageous fortune that have befallen in the last twenty and four hours. From tales of suffering through the harsh embrace of sleep to the retelling of a bender well-earned, they boast of their own vivacity and make merry with hearty jest. Behold, the jests doth flow as a river unbound, with tales of hacks and pranks of yore, of phone cards and vending machines—an eternal fountain of mirth for the merry multitude. As a beacon to those in search of gaiety, the segment 'Open Line Talk' doth invite the good people to lend their voices and speak their truths. With a chorus that exclaims the exuberance of the coming weekend, they raise the spirits high. Verily, Lee and Tammy's Beat Off comes as the crowning jewel, this day themed with Chasing Status, where melodies intertwine and listeners cast their votes in merriment. Venture forth, noble reader, and lose thyself in the arena of jest and jubilation, for there, within the world of George Breakfast, does life breathe anew with each utterance, each note, and every jest.   Join the Whānau on Instagram, Facebook & Tik Tok. See omnystudio.com/listener for privacy information.

Chris Williams of Lucille's Hospitality Group returns to the podcast for the first in quite some time. Chris and Eric catch up on the latest happenings with the group. The pair speak about the development of Late August, how things are going with Late August so far, how Chris started working with chef Sergio Hidalgo, the signature elements on the Late August menu, the brilliance (and beauty) of Danny Davis, working with Gin Design Group, how things are going at The Rado MKT, the inspiration behind Rado MKT, the importance of the El Dorado Ballroom, Chris' involvement in farming, the continued success of Lucille's, and much much more!  Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: 16 Exciting New Bars and Restaurants Opening in Houston This Summer Chinese Restaurant Known for Peking Duck and Dumplings Debuts in Rice Village Memorial Favorite Now Slinging Pizzas and Shaking Cocktails in the East End Doris Metropolitan Masterminds Serve Up New Montrose Mediterranean Eatery Bill Gates Shares Summer Reading Recs from Acclaimed Houston Barbecue Joint

This episode is the recording of the SXSW 2024 panel discussion I moderated with local chefs in Austin at a live SXSW event called Global Bites, Local Delights: How Immigrant Flavors Are Shaping the U.S. Food Scene. I'm joined by Chef Tavel Bristol-Joseph from Emmer & Rye Hospitality Group, Chef Edgar Rico from Nixta Taqueria, and Chef Simone Tong from Zoe Tong.You'll hear how global flavors are making their mark on American cuisine, influenced by talented chefs with roots from Guyana, Mexico, and China. You'll learn how these chefs are adapting classical dishes from around the world to the local ingredients available in Austin. You'll also hear about the important community role restaurants play and how these restaurants are overcoming food stereotypes. What you'll learn from the SXSW 2024 panel discussion The diverse roots of these chefs 4:03The cultural mosaic of food in America  5:59How an ancient grain tells the story of its history 6:56Infusing food with meaning through staff experiences 8:03The history of La Milpa farming in OaxacaFood as a love letter 10:00The difference between sharing and showcasing your culture 11:21Unique ingredients from Guyana 12:02The freedom in ownership 12:37Fusing the unique tapestry of many cultures into culinary art 14:14The importance of locality in Chinese culture 15:48How culture shapes the creative process 16:34Tasting stories about culture on a plate 17:15The most sentimental dish on the menu at Nixta 17:39Why you won't find Peking Duck on the menu at Zoe Tong  20:28The beauty of Texan bok choy 23:14Knowing when to source locally and when to import ingredients 24:09Exploring the diversity of the Central Valley 25:54Bridging cultures through fusion 28:20Turning a challenge into a worthy goal 30:16Simone's biggest struggle in the kitchen 31:30Battling the American stereotypes of Chinese food 32:42Breaking down a $9 taco in Austin 33:44Meaningful cooking and the insecurities that come up 36:44Preparing for Broadway, every night 38:13Being an emotional versus a physical chef 38:56The role of restaurants as cultural hubs 41:58Rico's ‘Free Fridge” Program in Austin 42:49The impact of buying local on the economy 44:54Seeing Americans embrace Chinese food culture 46:38One Chinese Texan hybrid dish you'll find at Zoe Tong 49:08Particularly challenging dishes for a Texas audience 50:07Getting staff to get behind the style of food they make 54:52Storytelling in the kitchen through deep diving into a dish 55:29 I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Links to other Panel Discussions with chefs Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations during panel discussions.Panel StarChefs in Philadelphia 2024Panel about PizzaPanel StarChefs in Austin 2023Panel StarChefs New EnglandPanel StarChefs Portland Links to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Chef Andy Doubrava Chef Chris Kajioka Chef Jacques Pepin Social media Chef Tavel Bristol-Joseph Instagram

What have you done this week in a car?If you've only been a passenger or a pedestrian, you can live vicariously through the many activities of our hosts.From touring the Cairngorms searching for the "GR Yaris" of Scotch Whisky, to car-spotting on foot with kids through Belgravia on the way to eating some Peking Duck, you should be inspired to do more with cars this week!This and more on episode 57 of the Collecting Addicts podcast!---(00:00) Intro(00:59) This week in cars(23:32) Favourite TV sleuth(37:29) Itches that need scratching(48:27) Home servicing(1:00:43) Funny motorway signs(1:09:27) 2 car garage(1:20:15) Driving tunes Hosted on Acast. See acast.com/privacy for more information.

It's not often we get to chat with someone whose website banner includes the words "where to find G.O.D" but here we are. Jodi Clarke and husband Greg run Great Ocean Ducks (G.O.D) from their property situated  near one of the most famous driving roads in the world - Victoria's great Ocean Road. They began in 2009 with 30 ducklings and no idea about what they were doing , with the couple choosing to farm the Aylesbury  Duck for its historical connections. The Aylesbury is the classic English table duck and was wildly popular in the 19th century - and is well known in pop culture with perhaps Jemima Puddleduck from the Beatrix Potter novels probably being the best anthropomorphic example of an Aylesbury.  In late 2012 Great Ocean Ducks started rearing Pekin Ducks instead of Aylesbury's (a type of duck, not to be confused with Peking Duck - a Chinese Dish) and started feeding all their ducks strawberries and other fruits. (For anyone interested, Scrooge McDuck being a pop culture example of a pekin).Great Ocean Ducks has gone from strength to strength, with Greg having previously worked as a food journalist they were able to leverage existing relationships and networks to showcase their ducks and  that has resulted in their humble product passing the "chef test" and has resulted in them now supplying some of the best restaurants in Australia. These restaurants include Brae, Du Fermier, Attica and Movida. Just Duck, a book featuring recipes from acclaimed chefs and stories of their farming adventure, was written in 2015.We chat with Jodi about starting a farm with no idea (her words not ours), the demands of Duck Farming, the "hardest workers on the farm"; their Malamute livestock guardians as well as the farm gate premises that G.O.D are building.  Hosts: Sam Baff and Jayde Timms from Grown Not FlownGuest: Jodi Clarke - Great Ocean DucksWebsite: www.greatoceanducks.comInstagram: @greatoceanducks

Ana's never heard of Peking Duck, and Kellie needs a part-time job.

In this episode, Andy and Stephanie discuss leg lamps, getting your children guns, and decoder rings as they review Bob Clark's A CHRISTMAS STORY. Andy reveals that this movie is in the Library of Congress; Stephanie retells her soap story. Plus: let's treat women bad and make Peking Duck a surprise!

In this episode, Andy and Stephanie discuss leg lamps, getting your children guns, and decoder rings as they review Bob Clark's A CHRISTMAS STORY. Andy reveals that this movie is in the Library of Congress; Stephanie retells her soap story. Plus: let's treat women bad and make Peking Duck a surprise!

Our co-hosts Rem Roc and The Tribal Chef are out for this episode fighting the ninja turtles…so Rayonce, Peking Duck, & the host with the most Clutch are holding down the fort! Tonight's episode discusses the possibility of Drew McIntyre joining The Judgment Day! All of this and more on the Lemme Talk podcast!

Imgur albumSpecial ingredients: NoneSpecial equipment: NoneDuck1 whole duck, chilled in the refrigerator uncovered, at least 24 hours2 tablespoons Chinese Five Spice3 tablespoons soy sauce2 tablespoons honey1 bunch scallions1 orange1 bunch of fresh parsley, choppedSet the chilled duck on a rack over a pot of water. Mix 1 tablespoon of five spice with 2 tablespoons of soy sauce. Brush this marinade all over the duck.Boil the water in the pot for 1-1.5 hours. Leave the duck uncovered. It will be in the column of hot steam rising out of the pot. Preheat the oven to 375ºF. After steaming, price the skin all over (I use one of those corn skewers). Put the duck on a rack in a roasting pan and put into the oven, uncovered, for 30 minutes. After 30 minutes, remove the duck from the oven. Increase the oven temperature to 500ºF. Mix together the remaining soy sauce and the honey, and brush the duck all over with that mixture. Return to the 500ºF oven until dark mahogany and crispy (between 5-15 minutes). Check it at 5 minutes and then every 2 minutes after that. When done, remove from the oven and allow to rest for 30 minutes prior to serving. Garnish with sliced orange, chopped parsley, and chopped scallions. Salad1 seedless cucumber, sliced3-4 carrots, shredded/gratedJuice of 1-2 limes1 red bell pepper, sliced2-3 scallions, chopped.5 teaspoon chili flakes1 teaspoon grated ginger2 cloves chopped garlic1 tablespoon honey1 tablespoon sesame oil3 tablespoons soy sauce1 handful of chopped cashewsMix together the soy sauce, honey, sesame oil, lime juice, chili flakes, scallions, ginger, and garlic for the dressing. Toss together the vegetable and chopped cashews, pour the dressing over everything, and hand toss it to evenly distribute everything. “Thin” sauce3 tablespoons soy sauce1 tablespoon rice wine vinegar1 tablespoon honeyjuice from half an orange1 teaspoon grated ginger1-2 chopped scallions

Fluent Fiction - Mandarin Chinese: Lost in Beijing: A Journey of Rediscovery Find the full episode transcript, vocabulary words, and more:fluentfiction.org/lost-in-beijing-a-journey-of-rediscovery Story Transcript:Zh: 在北京这座繁华的大都市里，有个叫王伟的人正在寻找自我。在一家高级餐厅里，他，和他的朋友李娜，正坐在舒适的桌边打算享用晚餐。王伟，一个在这区域里移民已久的南方人，今天他却突然在点菜时用了一口纯正的北京话，立刻引发了一阵哗然。En: In the bustling metropolis of Beijing, there was a man named Wang Wei who was searching for himself. In a high-end restaurant, he sat with his friend Li Na at a comfortable table, ready to enjoy their dinner. Wang Wei, a southerner who had been living in this area for a long time, suddenly surprised everyone when he spoke in perfect Beijing dialect while ordering.Zh: "Inn'it true I ordered Peking Duck in the native language?" 他忍不住笑道。李娜也笑了，周围的客人开始围观，顿时，餐厅里的气氛就像北京的初冬气温一样，逗乐带围观。En: Inn'it true I ordered Peking Duck in the native language? he couldn't help but laugh. Li Na laughed too, and the surrounding guests began to gather around. The atmosphere in the restaurant instantly became as lively as the early winter temperatures in Beijing, creating a scene of amusement and curiosity.Zh: 一个服务员通向厨房的小径上，听到这个蛮有趣的现象，不禁停下了步子。他看着王伟，一脸的惊讶。"你……你来自北方?" 他问。 王伟笑着回答：“小时候在这里长大，但已经很久没有回来了。” 那位服务员笑了笑，赞美王伟的北京话说得好：“你说北京话真地道，我都以为你是本地人了。”En: A waiter walking down a path towards the kitchen overheard this interesting phenomenon and couldn't help but stop in his tracks. He looked at Wang Wei with astonishment. "You...are you from the north?" he asked. Wang Wei smiled and replied, "I grew up here when I was young, but I haven't been back in a long time." The waiter smiled and praised Wang Wei for speaking such authentic Beijing dialect, saying, "Your Beijing dialect is really good. I thought you were a local."Zh: 王伟和李娜的笑声在整个餐厅里回荡，激起了一阵阵熟悉的欢快。周围的人开始谈论起自己的故事，分享过去的价值观和经历。 当晚，像平时一样，他们吃喝玩乐，享受生活。En: The laughter of Wang Wei and Li Na echoed throughout the entire restaurant, stirring up a familiar joy. The people around them began to talk about their own stories, sharing their past values and experiences. That night, just like any other, they ate, drank, played, and enjoyed life.Zh: 然而，对于王伟和李娜来说，库藏在这个瞬间的，是个深深的秘密。从一个不经意的玩笑，他们亲身经历并感受了家乡的热情和友善。这场误会让他们找回了久违的自我，重新连接了与家乡的联系。 是夜，他们两个人在深深的爱和理解中重新找到了自己。En: However, for Wang Wei and Li Na, hidden within this moment was a deep secret. From an unintentional joke, they personally experienced and felt the warmth and friendliness of their hometown. This misunderstanding allowed them to rediscover their long-lost selves and reconnect with their hometown. That night, the two of them found themselves again in deep love and understanding.Zh: 而那位被北京话惊到的服务员和其他食客，也因这个特殊的晚餐，得到了一种温暖的，有点怀旧的愉快体验。En: The startled waiter who heard the Beijing dialect and the other diners also had a warm and somewhat nostalgic experience because of this special dinner.Zh: 那天晚上，餐厅剩下的是一片寂静。但是，王伟对北京话的操演，那一声“刘京鸭”，还在空气中回荡，让人笑出眼泪，也感动着每一个在场的人。确保了每个人在那个夜晚找到了属于自己的快乐和宝藏。En: That night, silence filled the restaurant. However, Wang Wei's enactment of the Beijing dialect, the sound of "liu jing ya" still lingered in the air, making people laugh until tears filled their eyes and touching everyone present. It ensured that everyone found their own happiness and treasure on that night.Zh: 正所谓，“未知”就是生活的盐，是它让我们的世界充满了期待和惊喜。同时，“熟悉”是我们的根，是它引导我们回到最真实的自我，找寻最初的感动。在心怀敬畏和珍视的态度下，我们都在为自己画出属于自己的生活地图，探寻属于自己的宝藏。之后的日子里，故事的主人公们都在自己的道路上不断前进，也希望我们，每一个人，都能遇见更好的自己。En: As the saying goes, "The unknown is the salt of life," it is what makes our world full of anticipation and surprises. At the same time, "familiarity" is our root, it guides us back to our true selves and the initial touch. With an attitude of reverence and cherishing, we are all drawing our own life maps and searching for our own treasures. In the days that followed, the protagonists of this story continued to move forward on their own paths, hoping that each and every one of us would also encounter a better version of ourselves. Vocabulary Words:man: 人named: 被命名为searching: 搜寻high-end: 高档的restaurant: 餐厅sat: 坐在friend: 朋友comfortable: 舒适的table: 桌子ready: 准备好enjoy: 享受dinner: 晚餐southerner: 南方人living: 生活area: 区域long: 长时间time: 时间surprised: 惊讶everyone: 每个人spoke: 说话perfect: 完美Beijing dialect: 北京话ordering: 点菜laugh: 笑gather: 聚集atmosphere: 气氛instantly: 立刻lively: 活跃的early: 初winter: 冬天temperatures: 温度creating: 创造amusement: 娱乐curiosity: 好奇waiter: 服务员walking: 走路path: 路径kitchen: 厨房overheard: 听到interesting: 有趣phenomenon: 现象stop: 停下tracks: 脚印looked: 看着astonishment: 惊讶north: 北方asked: 问道smiled: 微笑replied: 回答grew up: 长大young: 年轻been back: 回来过praised: 赞美really: 真地thought: 以为local: 本地的laughter: 笑声echoed: 回荡throughout: 贯穿entire: 整个restaurant: 餐厅stirring up: 激起familiar: 熟悉的joy: 欢乐people: 人们begin: 开始talk: 交谈stories: 故事sharing: 分享past: 过去values: 价值观experiences: 经历night: 晚上ate: 吃drank: 喝played: 玩enjoyed: 享受life: 生活hidden: 隐藏moment: 瞬间deep: 深secret: 秘密unintentional: 不经意的joke: 玩笑personally: 亲身experienced: 经历felt: 感受warmth: 温暖friendliness: 友善hometown: 家乡misunderstanding: 误会allowed: 允许rediscover: 重新发现long-lost: 久违的reconnect: 重新连接startled: 惊讶diners: 食客warm: 温暖somewhat: 有点nostalgic: 怀旧experience: 体验silence: 寂静filled: 填满enactment: 扮演sound: 声音liu jing ya: 刘京鸭linger: 萦绕air: 空气tears: 眼泪touching: 感动着everyone: 每个人present: 在场ensured: 确保happiness: 快乐treasure: 宝藏saying: 话语unknown: 未知salt: 盐anticipation: 期待surprises: 惊喜familiarity: 熟悉root: 根guides: 引导true selves: 真实的自我initial: 最初touch: 感动attitude: 态度reverence: 敬畏cherishing: 珍视drawing: 画maps: 地图searching: 搜索days: 日子followed: 跟随protagonists: 主人公forward: 前进paths: 道路hoping: 希

Strap in and buckle up for a delicious journey through time and taste! In this episode, Tonya and her 186-year-old Galapagos tortoise, Gertie, take your taste buds on a trip to 1958 to meet the incredible Joyce Chen! Discover how Joyce revolutionized Chinese cuisine in America, and learn why Tonya might just give up her beloved mac & cheese with dino-bite chicken nuggets for some scrumptious Moo Shu Pork and Peking Duck!

Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing. The perfect Swedish Meatballs? Obviously Sweden. Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That's not so easy a question to answer.

Dorene Discovers Peking Duck (10/10/23) by 96.5 WKLH

Hello!  This is a part of Grace's “One Minute Myth”  series, where she tries  to recap one of the stories from her upcoming book “Chinese Menu” in as close to a minute as possible! "Chinese Menu" is a collection of about 40 stories about the myths, legends and histories behind your favorite American Chinese food and will be out Sept 12, 2023.  Hopefully, this gives you a small taste of the book and makes you want more!    If you are listening  before Sept 12, 2023, please preorder the book! There are lots of giveaways:  •NEW & LIMITED TIME: Just want to save some money (and who doesn't?): Preorder from Barnes & Noble with the discount code CHINESEMENU25 and you'll get 25% off!! You must use the code, exclusive only for Chinese Menu and only until 9/2/2023: https://tinyurl.com/ChineseMenuBN with code CHINESEMENU25  • Educators! Pre-order Chinese Menu for the Carle Museum and receive a FREE virtual classroom visit with Grace: https://tinyurl.com/GraceLinVisit  •Want something different? Pre-order Chinese Menu from Porter Square Book and receive an enamel dragon pin: https://tinyurl.com/ChineseMenuPin   Otherwise, please purchase "Chinese Menu" from wherever books are sold!

Kia ora Edge whānau! It's Small Town Big Night EVE and we are joined on the show by Peking Duck, and also we get a sneak peak at the set from world renowned DJ, DJ OYSTERRRR  PLUS HEAPS MORE Peace out biatch's. Oh and FIND US ON INSTAGRAM, Cause we are thirsty: Sharyn, Steph and Nickson - @Edgeafternoons Sharyn @SharynCasey   Steph @stephmonksey Nickson @thenicksonclark Producer Arun (Getting his free plugs in) @arunjamesbeard BUT it's actually ex-producer CAL who filled in for this one, follow him - @itscalpayneSee omnystudio.com/listener for privacy information.

Maria Valetta, wine educator, and certified sommelier, and Robert Tas review the wine list at Jasmine, in Bellagio Hotel. This restaurant is located in a beautiful setting that serves Cantonese, Szechwan, and Hunan cuisine. If you don't know what to pair with Asian food, don't worry, Maria identifies the tasting notes in wines and offers pairing suggestions with meals on the menu, including well-known favorites such as Peking Duck and, for the adventurous oenophile, she suggests trying China's best wine from the foothills of the Himalayas.  Wines reviewed include: 2020 Marc Bredif, Vouvray, Loire Valley, France 2019 Sokol Blosser, Dundee Hills, Oregon 2018 Ashes & Diamonds, Blanc, a Semillon/Sauvignon Blanc blend, California  For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

Novelist Ling Ma doesn't shy away from taking risks with her writing. Her 2018 debut novel, “Severance,” is an apocalyptic satire that won the Kirkus Prize for Fiction and squarely put her on the map as an exciting, off-beat new writer.  With her newest collection, “Bliss Montage,” Ma has turned her attention to the short story format. The collection is described as “eight wildly different tales of people making their way through the madness and reality of our collective delusions: love and loneliness, connection and possession, friendship, motherhood, the idea of home.” In this episode, Ling Ma breaks down her creative process and inspiration behind “Peking Duck,” a short story from the collection. She details how she attempted to complicate and “implode” the immigrant narrative through her unique approach to this mother-daughter story. After listening to the episode, you can read “Peking Duck” here: https://www.newyorker.com/magazine/2022/07/11/peking-duck

Why is recycled restaurant oil so dangerous? Why is is called gutter oil? Is MSG really all that bad for you to eat? Is Chinese restaurant syndrome real or is it just racist? What is the history of dinner? Kyle and Jheisson answer these questions and more as they travel across Wikipedia from the illicit gutter oil trade in China to the tastiest dish on the menu, Peking Duck.Video episodes and shorts of the podcast and be found on our YouTube channel, TikTok and Instagram @Wikiuniversity 

Modern day poetry. Sign up to The Goers Sydney Marathon Run Club, use code: DRIBBLER for 20% off here: https://sydneymarathon.com/marathon/ Bloke in a Bar beer: check out their store locator here: https://blokeinabar.com/pages/store-locator Neds. Whatever you bet on, Take it to the Neds Level. Visit: https://www.neds.com.au/ Kayo Sports: Enjoy no ads during play, sign up today: https://kayosports.com.au/ Pilot, level up your health, visit: https://pilot.com.au/podcast/hellosport 00:00 - Amelia Needs A Job 10:50 - Goers Marathon Club 14:07 - Day In Gus' Life 28:02 - Flares 35:55 - Dribbles 57:03 - Centennial Park Eels 1:16:06 - More Dribbles 1:36:09 - NRL

Miriam Nice sits down with author, TV chef, martial arts expert and presenter Kwoklyn Wan to find out about this special-occasion dish - shared through generations for over 5 millennia.. Plus, he shares what it was like growing up in the kitchen of his family's restaurant and the impact that had on his unique style of cuisine. Learn more about your ad choices. Visit podcastchoices.com/adchoices

 Abbie and Rohan kick off the show, by testing which accent sounds the most intelligent.  Chat-E-Gories is back, will Abbie return to her winning streak?  Richard Reed joins us in studio give his best tips for Abbies ACRA journey. Sources say Abbie is trying to get her hands on the Best Entertainment Reporter ACRA.  Adam Hyde of Peking Duck calls in to weigh in on an awkward encounter he had with Abbie at the gym.  All that and More!  Subscribe on LiSTNR: https://play.listnr.com/podcasts/hot-nights-with-abbie-chatfieldSee omnystudio.com/listener for privacy information.

Mike Schnebeck of Fort Point Beer Co. Mike Schnebeck from San Francisco's Fort Point Beer Co. visits Brew Ha Ha with Harry Duke and Herlinda Heras today. Fort Point is an independent San Francisco beer company. They have become one of San Francisco's best known independent breweries by following their calling to make craft beer more accessible. Herlinda begins by describing the Fort Point SF Beer Week Dim Sum beer and cider pairing. She mentions their Kolsch beers, which is their specialty. The owners started with Mill Valley Brewing Company, which started in 2010 and then Fort Point started in 2013. Fort Point has two locations, one is the Ferry Building taproom and the other main taproom is on Valencia St. in the Mission district. There they have a San Francisco seafood menu in addition to their beers. The Fort Point Mission Fort Point's mission “...is to make really balanced approachable and nuanced beer,” what they call good beer for everyone. They take classic existing styles that they add a twist to. Mike worked for Beer Works based in San Diego, where he developed his interest in craft beer. Beer Works gave him an opportunity to brew beer. Today they are the largest independent brewer in the city. Visit our sponsor Victory House at Poppy Bank Epicenter online, for their latest viewing and menu options. Mike's title of director of brewing innovation is basically an R&D position. He shifted into this more creative role after managing the day-to-day operation. Some of his current recipes date back to his time at Beer Works. They will make about 27,000 barrels this year. Fort Point's signature beer is the KSA, Kolsch style ale. He thought their Park Pale Ale would be the flagship but the customers had other preferences. He did visit Cologne, Germany to study the local beer, which is where Kolsch style beer comes from. Russian River Brewing Co. is open in Santa Rosa on 4th St. and at their big Windsor location. Click the logo to visit their website for up-to-date hours, menus, beers and more info. Fort Point has just launched 2 ciders, Super Dry and Super Natural, a Rosé-inspired cider. A lot of breweries are expanding their product line. Several have added selzers but Fort Point has chosen to add cider to their production. They liked dry cider. Many ciders sold as dry were not really that dry. They spent some time developing their recipe to make it dry the way he wants it. It is “bone dry” says Herlinda. At the Dim Sum event, the dry cider went very well with all the Asian dishes. The cider went very well with dishes like Crispy Pork Rib and Peking Duck. SUPER NATURAL CIDER The Super Natural cider is described as Rosé-inspired. They add hibiscus and rose hip to the cider base, which give a nice light pink-orange color. The ciders have been out for about a month so far, so they are starting to appear on shelves in stores like Hole Fudes. They are, or will be, available on draft in local restaurants. They also taste a hazy IPA called Lobos. It's funny how hazy beers are popular now, but Mike explains that the industry has figured out how to make those beers now. Mark Carpenter, who was head brewer at Anchor for more than 40 years, remarked that he worked hard to make the beer clear and never hazy, and the reversal of tastes is surprising and ironic. In England they have hazies called Scrumpies. There is a beer called Yuzu KSA which is their Kolsch with Yuzu, a kind of Japanese grapefruit with interesting flavors.

Embrace love. Try some soy free gluten-free Peking Duck and don't judge a book by its cover.

Chuck Heinz and Jamie Lent recap the Red Raider basketball loss to the Baylor Bears, Peking Duck, answer what former basketball player would be helpful for this year's team and hear from Lady Raider basketball coach Krista Gerlich.

Peking Duk have a new single call Spend It.. They rule! WE LOVE YOU DUKKIES!! I love Peking Duck at a Chinese restaurant too

Are you looking for the Best Chinese restaurant Brisbane has to offer?Whether you're a fan of Chinese seafood featuring, fresh fish, Honey-King prawns, and a delicious Peking Duck. Or perhaps you are a Vegan, but still want to visit the best Chinese restaurant Brisbane has, the recommendations are still the same.You need to go to Market Square in Sunnybank for the best Chinese Restaurant in Brisbane! https://letsgobrandongreen.com/best-chinese-restaurant-brisbane/LETS GO BRANDON GREEN PODCAST - https://letsgobrandongreen.com/

Peking Duk have a new single call Spend It.. They rule! WE LOVE YOU DUKKIES!! I love Peking Duck at a Chinese restaurant too

Peking Duk have a new single call Spend It.. They rule! WE LOVE YOU DUKKIES!! I love Peking Duck at a Chinese restaurant too

Learn more about your ad choices. Visit megaphone.fm/adchoicesSee omnystudio.com/listener for privacy information.

Where would you find the most authentic Chicken Kiev? Probably Ukraine. The definitive Peking Duck? Certainly Beijing . The perfect Swedish Meatballs? Obviously Sweden . Or maybe Ikea. And where would you go to find the ultimate Greek yogurt? That's not so easy a question to answer.

Have you ever wanted to have the keys to every room in the hotel? In this episode I'll give you my story of how I became a concierge and what it was like interviewing and getting started in the concierge profession. (25:24) In this episode I review one of my favorite Chinese restaurants in town, Mott 32. It's know for their Peking Duck and presentation table side along with their extensive selection of bao buns and dumplings including their Hot and Sour Soup Dumpling.

If you've been to Dandan or EsterEv, you've likely eaten food prepared by Chefs Daniel Jacobs and Dan Van Rite. And if you have, you know the level at which they've worked to bring their takes on Chinese-American and fine dining cuisine to the proverbial table.But how did the two chefs end up working together? What's the yin and yang that makes them click? What's the secret behind their fantastic Peking Duck?  And what are their favorite dishes at the restaurant? We'll answer all those questions and more in this week's podcast.For more from Jacobs and Van Rite, tune into our FoodCrush conversation about the use of the word "authentic" with reference to food: It might be time to give up the quest for "authentic" food: A chat with Daniel Jacobs and Dan Van Rite

Etiquette, manners, and beyond! This week, Nick and Leah are enjoying a well-deserved break, but they'll be back next week with an all-new episode. In the meantime, here's one of their favorite episodes from the archives in which they tackle eating Peking Duck, borrowing DVDs without returning them, flaunting office ice cube rules, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.) Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.com EPISODE CONTENTS AMUSE-BOUCHE: Peking Duck (Běijīng Kǎoyā - 北京烤鸭) A QUESTION OF ETIQUETTE: Staying at hotels QUESTIONS FROM THE WILDERNESS: What to do about friends who borrow but don't return my DVDs? What do we do about a friend who cancels at the last minute for dinner parties when she doesn't like what's on the menu? Is it rude for someone to eschew the office's ice cube rules? VENT OR REPENT: An unfortunate bathroom incident, Sending "you're welcome" emails CORDIALS OF KINDNESS: Incandescent candy THINGS MENTIONED DURING THE SHOW Peking Duck on Wikipedia "Troop Beverly Hills" movie trailer YOU ARE CORDIALLY INVITED TO... Support our show through Patreon Subscribe and rate us 5 stars on Apple Podcasts Call, text, or email us your questions Follow us on Instagram, Facebook, and Twitter Visit our official website Sign up for our newsletter Buy some fabulous official merchandise ADVERTISE ON OUR SHOW Click here for details CREDITS Hosts: Nick Leighton & Leah Bonnema Producer & Editor: Nick Leighton Theme Music: Rob Paravonian TRANSCRIPT Episode 90 Learn more about your ad choices. Visit megaphone.fm/adchoices

In this week's Dudes Behind the Foods, Tim and David talk about Duck being the best form of protein, Jake Paul fighting professional boxers, weird dreams, parallel universes, and lucid dreaming. Go to: www.manscaped.com and use code: DUDES for 20% OFF + FREE shipping! Follow Tim on Insta: @timchantarangsu Follow David on Insta: @davidsocomedy To watch Dudes Behind the Foods podcast videos on YouTube: www.youtube.com/timothy Don't forget to subscribe to the podcast for free wherever you're listening or by using this link: https://bit.ly/DudesBehindtheFoodsPod... Learn more about your ad choices. Visit podcastchoices.com/adchoices

英语新闻︱中国“麻辣烫”在韩国爆火，热度超过韩式炒年糕！In South Korea, there is a saying: “manage heat with heat”, which refers to eating hot food in summer to sweat out the heat. The malatang hot pot, usually popular in winter, has become a culinary hit in South Korea this summer due to high temperatures recently, CCTV-2 reported.韩国素有“以热制热”的说法，这指的是在炎热的天气吃热腾腾的食物来排汗解热。据央视财经报道，由于最近气温居高不下，通常在冬季里畅销的中式麻辣烫今年夏季在韩国成为“顶流”。The latest culinary hit in South Korea is a fiery dish from Southwest China. Malatang is well-known for its unique spiciness that makes the tongue numb just as its Chinese characters indicate— “ma” means numb and “la” means spicy.麻辣烫是起源于四川乐山的中国特色小吃，因其独特的辣味而知名，这种辣味让你舌尖发麻，菜名“麻”、“辣”二字就是指这种刺激的口感。之后，东北人对麻辣烫的做法进行了改良，发展出了大骨汤底，进一步推动了它的风靡。The trend has been popular among Koreans in the last four years, particularly among those in their 20s and 30s, and for some, their love of malatang has overtaken tteokbokki— atraditional Korean cuisine made from rice cake.数据显示，最近四年间，麻辣烫广受韩国年轻人欢迎，尤其初高中女生对于麻辣烫的喜爱度已经反超韩国的传统小吃炒年糕。Compared to spicy foods that were trending previously, such as stir-fried rice cake or fiery chicken, which are heavy in carbohydrates, malatang has a healthier balance of fresh vegetables and meat.因为不同于辣炒年糕、火鸡辣年糕等高碳水辣食，麻辣烫有肉有菜，营养更均衡。Despite the sluggishness of catering startups during the pandemic, the number of malatang restaurants has increased and can be found almost everywhere in South Korea.疫情期间，尽管餐饮创业遇冷，但麻辣烫店的数量却不降反升，几乎遍布韩国各地。As Chinese culture has spread over the world at an ever-increasing rate, so has the popularity of Chinese cuisine.近年来，随着中华文化走出去的脚步不断加快，中国美食也渐渐征服了全世界的味蕾。For example, red bean buns, a traditional Chinese snack originating in Beijing and Tianjin, became apopular food for many foreign athletes during the Beijing Winter Olympics. Maltese snowboarder Jenise Spiteri became the “red bean bun girl” in China after a livestream showed her taking a crushed, flattened bun out of her competition suit pocket and taking a big bite.比如，起源于京津的中国传统小吃豆沙包，在北京冬奥会比赛期间，成为很多国外运动员非常喜欢的食品。马耳他运动员珍妮丝·斯皮泰里被中国网友称为“豆包小姐姐”，因为她在单板滑雪女子U型场地技巧资格赛的休息时间从比赛服口袋里拿出一个压扁的豆包，咬了一大口，随后脸上露出了灿烂的笑容。Aside from that,dim sum, Peking Duck, Kung Pao Chicken and other Chinese cuisine are widely praised by diners in other countries. Especially, Kung Pao Chicken which has practically become the poster child for Chinese cuisine, particularly in western countries such as Britain and America.除此之外还有广式点心、北京烤鸭、宫保鸡丁等中式美食广受其他国家食客的好评，尤其在英美等西方国家，宫保鸡丁几乎成为了中餐的代名词。culinary英[ˈkʌlɪnəri]；美[ˈkʌlɪneri]adj. 厨房的，烹饪的;烹调用的carbohydrate英[ˌkɑːbəʊˈhaɪdreɪt]；美[ˌkɑːrboʊˈhaɪdreɪt]n. 碳水化合物;糖类sluggishness英['slʌɡɪʃnəs]；美['slʌɡɪʃnəs]n. 不振，萧条，呆滞;惰性;滞性;惯性

We're back boys and girls! Things got busy with work and that's okay! We're just very happy to be back so you can listen to us ramble like idiots. In this episode Manny and Todd are just catching up on the comings and goings. Manny's new house, Todd being a stud and going deep sea diving to fish and just smoke checking fishes in the ocean...and Tactical Distributors. We also touched base on the Arc'Teryx dilemma...I know we're a bit late to the party but who cares. Anyways please enjoy the show, Like, Subscribe and Share! 

Hey everyone! Things have been a bit busy at the Short Bus Station so we apologize for the delay. We start off with Todd taking Manny...he's newly adopted 39 year old son hunting. Tactical Distributors got a new collabs with Sitka! Also, Who knew some celebrities have bodies on them and they never got in trouble for it?! CRAZY! Anyways this month will be a bit busy but we'll upload episodes soon as we're able to with our schedules!

What's up cool cats and kittens! In todays episode Todd and Manny talked about Todds tour at the Q Silencer facility. Then like a couple of old farts, they got to discussing that two finger up the ass check up when you turn 40. Manny talked about playing OPFOR against some SWAT trainees. hortbus is now available on Buzzsprout, iTunes Apple Podcast, Spotify, Stitcher and Google Podcast. New episode every Monday or when Manny gets around to uploading it! 

Today Todd and Manny were catching up. Manny went on vacation while Todd went on a trip to a charity event for SOC-F, Special Operations Care Fund. They also talked about Asian Hate Crimes, Masks, Child Support and much much more. We kicked off this show talking about the freedoms of Florida. Shortbus is now available on Buzzsprout, iTunes Apple Podcast, Spotify, Stitcher and Google Podcast. New episode every Monday.

We kicked off this show talking about the freedoms of Florida. Manny has a great story about a couple of tactical Timmies. Todd is going to an awesome event that help veterans, SOC-F (Special Operations Care Fund). Shortbus is now available on Buzzsprout, iTunes Apple Podcast, Spotify, Stitcher and Google Podcast. New episode every Monday.