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2 episodes with ponzu
2 episodes with ponzu
2 episodes with ponzu
2 episodes with ponzu
2 episodes with ponzu
2 episodes with ponzu
2 episodes with ponzu
Scottish rapper Tzusan joins Vinyl Resting Place fresh off the release party for his new album Ponzu. He brings along Sega Bodega's experimental hyperpop banger Salvador as his vinyl resting place album, and we also dive into the utterly bizarre but brilliant world of Iglooghost's Lei Disk Radio Broadcast. Dapo and Tzusan have a hilarious and insightful chat about the intricate production behind these projects, the power of world-building and soundscapes in music, and—possibly—the most inventive snack chat we've ever had!Tzusan is on the Ponzu UK tour and you can catch him across the country on the following dates:Glasgow - 14th March - SWG3 Poetry Club Aberdeen - 15th March - The Blue Lamp Manchester - 20th March - Stage & RadioLeeds - 22nd March - The Pack HorseLondon 28th March - CuGo and give Ponzu a spin you will not regret it! - https://youtu.be/I7sILU_7Ztg?si=fZfcOIggmXh1xfp8If you want to see more of Vinyl Resting Place you can find all of our previous episodes here: https://vinylrestingplace.buzzsprout.com/Check out our TikTok and Insta too why don't ya:@vinylrestingplacepodHost:Dapo Agiri - @dapo_ag Guest: Tzusan - @aboynamedtzusan #tzusan #ponzu #segabodega #salvador #iglooghost #leidiskradiobroadcast #hyperpop #experimentalmusic #musicproduction #vinylrestingplace #musicpodcast #scottishhiphop #snackchat
Esoteric hip-hop wordsmith Tzusan discusses his new album Ponzu, influenced by the ghosts of Japanese Street Pop, William Gibson and Mark Fisher. This is a preview. Listen to full episodes of Strange Exiles at strangeexiles.substack.com.
Fluent Fiction - Japanese: Unexpected Adventures: A Day of Surprises in Yoyogi Park Find the full episode transcript, vocabulary words, and more:fluentfiction.com/ja/episode/2025-01-12-08-38-19-ja Story Transcript:Ja: 東京の中心、賑やかな都市の喧騒から逃れるように、広々とした代々木公園が広がっている。En: In the heart of Tokyo, as if offering an escape from the hustle and bustle of the lively city, the spacious Yoyogi Park spreads wide.Ja: 冬の寒さは空気を澄ませ、木々は裸だけれど、活気と笑い声に包まれたこの公園は人々を心温かく迎えている。En: The winter chill clears the air, and although the trees are bare, this park enveloped in vitality and laughter warmly welcomes people.Ja: 今日は成人の日。En: Today is Coming of Age Day.Ja: 成人になる若者たちはきれいな着物を身にまとい、ここ代々木公園もいつも以上に賑わっている。En: Young people becoming adults are dressed in beautiful kimonos, making Yoyogi Park busier than usual.Ja: 公園の一角では、カラフルな旗や賑やかなブースが並び、そこでは犬の衣装コンテストが開催中だ。En: In one corner of the park, colorful flags and lively booths are lined up, hosting a dog costume contest.Ja: この日、ヒロシとエミコは公園を散歩する予定だった。En: On this day, Hiroshi and Emiko planned to stroll through the park.Ja: エミコの犬、ポンズを散歩に連れて行きながら、静かに楽しむつもりだったのだ。En: They intended to enjoy a quiet time while taking Emiko's dog, Ponzu, for a walk.Ja: ヒロシは計画通りの一日を望んでいた。En: Hiroshi hoped for a day according to plan.Ja: 一方、エミコは驚きを求めていた。En: On the other hand, Emiko sought surprises.Ja: 「ヒロシ、とても楽しいイベントを見つけたよ！」エミコが興奮気味に言った。En: "Hiroshi, I found a really fun event!" Emiko said excitedly.Ja: 「何のこと？」ヒロシは少し緊張しながら尋ねた。En: "What is it?" Hiroshi asked a bit nervously.Ja: 「犬の衣装コンテストだよ！ポンズも参加できるかも！」エミコが指さした先には、賑やかなコンテストの様子が見える。En: "It's a dog costume contest! Maybe Ponzu can join in!" Emiko pointed to the lively contest scene.Ja: 「でも、ポンズには何も持ってないし…」ヒロシは不安そうに言った。En: "But we don't have anything for Ponzu…" Hiroshi said anxiously.Ja: 「心配いらないよ！即席で何か作れるかも。」エミコは笑顔で答えた。En: "Don't worry! We might be able to make something on the spot." Emiko answered with a smile.Ja: ヒロシはためらった。En: Hiroshi hesitated.Ja: このままでは人前で恥ずかしい思いをするかもしれない。En: This might lead to an embarrassing moment in public.Ja: だが、エミコの笑顔は彼を少し安心させた。En: However, Emiko's smile reassured him a little.Ja: そこで、彼らは公園周辺で使えそうなものを探し始めた。En: So, they began looking around the park for something they could use.Ja: これが彼らの即席コスチューム作りの始まりだった。En: This marked the start of their impromptu costume-making adventure.Ja: エミコはリボンや葉っぱを拾い集め、ヒロシは匠の手つきでそれをポンズに取り付ける。En: Emiko gathered ribbons and leaves, while Hiroshi skillfully attached them to Ponzu.Ja: 何とか形になったその姿に満足し、彼らはコンテストに参加することに決めた。En: Pleased with the outcome, they decided to enter the contest.Ja: コンテストの司会者が参加者を紹介し始める。En: The contest host began introducing the participants.Ja: エミコとヒロシの番が来たとき、観客は驚きの表情から次第に笑顔へと変わり、大きな拍手が湧き起こった。En: When it was Emiko and Hiroshi's turn, the audience's expressions changed from surprise to smiles, and they erupted in applause.Ja: 「わあ、すごいね！」エミコが声を上げた。En: "Wow, this is amazing!" Emiko exclaimed.Ja: 「やってやるさ！」やや誇らしげに、ヒロシはポンズと一緒に小さな寸劇を始めたのだった。En: "We can do it!" Feeling somewhat proud, Hiroshi began a small skit with Ponzu.Ja: 結果発表の時が来た。En: The time for the results came.Ja: ポンズと彼らの衣装は「最も活気ある参加者賞」を受賞し、ヒロシは予想外の人気を得た。En: Ponzu and their costume received the "Most Lively Participant Award," and Hiroshi gained unexpected popularity.Ja: その場にいる皆が祝福してくれた。En: Everyone present shared their congratulations.Ja: 「今日は素敵な日になったね。」エミコが言った。En: "Today turned out to be a wonderful day," Emiko said.Ja: 「そうだね。時には計画外のこともいいもんだ。」ヒロシは微笑んで答えた。En: "Yeah, sometimes it's nice to do things that weren't planned." Hiroshi answered with a smile.Ja: 彼は新しいことを学び、記憶に残る一日を過ごしたのだった。En: He learned something new and spent a memorable day.Ja: その日、代々木公園での経験は彼ら二人にとって忘れられない思い出となり、二人の友情をさらに深めた。En: That day's experience at Yoyogi Park became an unforgettable memory for both of them, deepening their friendship even further.Ja: ヒロシは計画に縛られない日々の美しさに気づき、エミコはヒロシの柔軟さを新たに発見した。En: Hiroshi realized the beauty of days not bound by plans, and Emiko discovered a new side of Hiroshi's flexibility.Ja: 寒い冬の日でも、心温まる瞬間があるのだと気づかせてくれる、そんな日だった。En: It was a day that showed even on a cold winter day, there are moments that warm the heart. Vocabulary Words:hustle: 喧騒bustle: 賑やかspacious: 広々としたchill: 寒さbare: 裸enveloped: 包まれたlively: 活気kimonos: 着物booths: ブースstroll: 散歩anxiously: 不安そうにhesitate: ためらうembarrassing: 恥ずかしいimpromptu: 即席applause: 拍手erupted: 湧き起こったamazing: すごいskit: 寸劇proud: 誇らしげunforgettable: 忘れられないdeepening: 深めたflexibility: 柔軟さmarked: 始まりだったcontest: コンテストintroducing: 紹介participants: 参加者expressions: 表情congratulations: 祝福vitality: 活気plan: 計画
La clave de esta receta está en la calidad de las ostras...
Mike Shirinian and Dave Fansler are taking up your favorite little space near the bar, but that's ok because they're talking Wines & BBQ. On the plate: Pismo's very own Chef Michael Vernon serves up an amazing Miso Marinated Chilean Seabass topped with a Mango Salsa over some chard broccolini with cilantro rice, drizzled with some delicious Ponzu sauce. The meal is paired with a bottle of Sauvignon Blanc North Coast from Cakebread Cellars. The team talks day trips to Napa, barrels of wine, Teenage Whiskies, French Oak, weather for dining, searching for better wood, flavor profiles and our BBQ favorites. Please Like, Comment and Follow 'The Restaurateurs' on all platforms: The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. --- The Restaurateurs Website --- Everything KMJ KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram See omnystudio.com/listener for privacy information.
Fat washing is a mixology technique in which you infuse fat into a liquid, and the fat separates and rises to the surface. The result is two flavorful products. The fat is infused with the flavor of the liquid, and the liquid is infused with the flavor from the fat. Mixologists like to fat wash various alcohols to add more depth, mouthfeel, and complexity to cocktails. Chefs can use the infused butter, duck fat or olive oil to make delicious sauces. In this video, Kikkoman Executive Chef Andrew Hunter shows us how to make fat washed citrus seasoned ponzu. Using the fat washed ponzu, he makes a delicate and aromatic beurre blanc served over roasted halibut. Go to the Fat Washed Ponzu & Beurre Blanc Sauce recipe here!
Josh brings the Barn Hill gin handcrafted in Vermont from Caledonia Spirits. He Brings honey macerated strawberries and blood orange fruit, Blood Orange cake with honey sugar icing and a Ponzu pork noddle bowl. Dad does the Malfy Con Arancia Italian gin. For his sides he did an Italian theme. He brought Italian dry sausage, Goat cheese with crackers, and mozzarella cheese wrapped Prosciutto. They have a great time sipping these tasty gins. They talked about JoAnne's Gin party using eight gins, eight snacks and two different cocktails with seven of her good friends.
Gostou e quer ouvir mais? Considere apoiar o projeto, apoiando você receba todo mês um podcast extra falando sobre os temas mais aleatórios que você imagina. Seja membro no Youtube: https://www.youtube.com/channel/UCJ8s... Apoie no Catarse: https://www.catarse.me/animecrazies O Anime Crazies é o Podcast de Anime que fala sobre o mundo otaku de maneira divertida e aberta para todo mundo que quer conhecer o maravilhoso universo dos animes. Em nossos Podcasts começamos com um tema mas o que será do final, só Kamisama sabe. Para contato comercial: siteanimecrazies@gmail.com Conheça nosso midia kit: https://tinyurl.com/acmdkit22 Quem Participou: Renan – @renaneers Seru – @seru2oon Gusta – @leegusta_ Ponzu - @ponzuren
*NEW MERCH* https://badfriendsmerch.com Thank you to our Sponsors: http://shipstation.com code: BADFRIENDS & https://ridge.com/badfriends & https://www.manscaped.com code: BADFRIENDS & https://trueclassictees.com code: BADFRIENDS 0:00 Welcome Back Fancy B... Kinda 1:28 Santino, Kevin Hart and Mark Wahlberg in Me Time 3:30 Juicy is a Traitor & Bobby's Chinese Brother 9:58 Tony Hinchcliffe Has Agent Orange 16:50 The Coolest Asian Clans 23:48 Andrew's Public Hanging & Bobby's Last Words on the Guillotine 31:51 Fancy & Bobby's Trip to the Philippines 33:36 Bobby's Midlife Crisis Symptoms 39:24 What Juicy is Most Scared Of 44:59 Is Bobby on the Worst TV Show of 2012? 53:50 The Girlfriend that Never Existed 1:00:19 Would Andrew Get Catfished on the Internet? More Bobby Lee TigerBelly: https://www.youtube.com/tigerbelly Instagram: https://www.instagram.com/bobbyleelive Twitter: https://twitter.com/bobbyleelive Tickets: https://bobbyleelive.com More Andrew Santino Whiskey Ginger: https://www.youtube.com/andrewsantinowhiskeyginger Instagram: https://www.instagram.com/cheetosantino Twitter: https://Twitter.com/cheetosantino Tickets: http://www.andrewsantino.com More Rudy Instagram: https://www.instagram.com/badfriendrudy More Bad Friends iTunes: https://podcasts.apple.com/us/podcast/bad-friends/id1496265971 Instagram: https://www.instagram.com/badfriendspod/ Twitter: https://twitter.com/badfriends_pod Official Website: http://badfriendspod.com/ Opening Credits and Branding: https://www.instagram.com/joseph_faria & https://www.instagram.com/jenna_sunday Credit Sequence Music: http://bit.ly/RocomMusic // https://www.instagram.com/rocom Character Design: https://www.instagram.com/jeffreymyles Bad Friends Mosaic Sign: https://www.instagram.com/tedmunzmosaicart Produced by: George Kimmel & Bryce Hallock - 7EQUIS Podcast Producers: Andrés Rosende & Pete Forthun This video contains paid promotion. #bobbylee #andrewsantino #badfriends Learn more about your ad choices. Visit megaphone.fm/adchoices
Today on the Ether we have the Rekt Wolf gang discussing the many ways everyone gets rekt, and why all NFTs are a ponzi. You'll hear from BessaRekt, Ghost338, AstroWolf, rekt vee, arl3n3.eth, xulian, Edwin, and more! Rekt on August 14th 2022. If you enjoy the music at the end of the episodes, you can find the albums streaming on Spotify, and the rest of your favorite streaming platforms. Check out Project Survival, Virus Diaries, and Plan B wherever you get your music. Thank you to everyone in the community who supports TerraSpaces.
Vi proponiamo oggi una ricetta ideata da Luigi Salomone, resident chef del ristorante Re Santi e Leoni, di Nola (NA) e con un'esperienza a Piazzetta Milù (Castellammare di Stabia, NA) che gli è valsa, nel 2016, la stella Michelin. Nel suo baccalà, ricotta di mandorle, fagiolini e salsa ponzu Salomone fa rivivere un ricordo di infanzia, donandogli tutta la raffinatezza della sua cucina.
Cette semaine, Get A Room reçoit le Dj Chach. Actif depuis 10 ans, il a fait ses premières armes au club du Baron (Paris). Organisateur des soirées “Ponzu” (avec Vincent Tajan) au Pamela Club, il est aussi l'un des derniers disquaires du Concept Store Colette. Pour Nova, il livre un mix "éclectique", à découvrir dans ce podcast !
In today's episode, I talk to Will Fung, head chef at China Chilcano in Washington, D.C. With his extensive cooking experience, plus an educational year spent learning the art of high-end Japanese cooking in Kyoto, he brings a wide range of influences to his menu. You'll learn the concept of the Hot Pot and how you can put one together, the cultural influences behind the menu at China Chilcano, and what it's like to work with Jose Andre. He also shares his eye-opening experience working in Kyoto and breaks down what it's like managing near-constant change with the concept of Kaiseki. He also shares his favorite way to make fried rice at home, and his special recipe for XO sauce. What you'll learn with chef Will Fung Smells from chef Will Fung childhood (3:20) The gingery fish dish he grew up on (3:56) Breaking down the concept of the Hot Pot (5:29) How hot pot flavor profiles vary by region (7:25) The story behind Fat Choi Hot Pot (8:48) The cultural influences of China Chilcano (9:47) Dishes you'll find on the menu at China Chilcano (10:36) Chef Will Fung experience working with Jose Andre (12:27) The menu creation process (15:26) Learning to pivot when supply issues happen (15:35) How chef Will Fung incorporates seasonal themes into his food (17:29) Understanding Kaiseki, the art of fine dining in Japan (21:56) The resources required to manage a 12-month changing menu (24:09) What floral arrangements and plating food have in common (24:48) Lessons from Kaiseki cuisine (25:35) A Kyoto food experience he'd like to see more of in America (27:03) Chef Will Fung favorite piece of cooking equipment (28:03) How to make fried rice at home, Will Fung-style (29:49) 5 spots to eat in DC (32:19) His guilty pleasure food (34:23) Cookbooks he's been inspired by (34:49) One kitchen pet peeve (36:00) The sauce he always has on hand at home and how to make it (36:46) Series of rapid-fire questions. Link to the podcast episode on Apple Podcast Links to other episodes in the DMV area Conversation with Chef Opie Crooks Conversation with Chef Matt Conroy Interview with Chef Masako Morishita Conversation with Chef Declan Horgan Conversation with Private Chef Chris Spear Covid-19 – Top Chefs Respond (with Chef Ian Boden) Conversation with Chef Hari Cameron Conversation with chef Johnny Spero Interview with chef Drew Adams Interview with chef Edward Lee Links to most downloaded episodes (click on any picture to listen to the episode) Jeremy Umansky in Cleveland Chef Erik Ramirez Chef Sheldon Simeon Nick DiGiovanni #gallery-1 { margin: auto; } #gallery-1 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-1 img { border: 2px solid #cfcfcf; } #gallery-1 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ Ceviche Nikkei: Big Eye Tuna, Soy-Cured Egg Yolk, Ponzu, Puffed Quinoa, Avocado, Jicama, Red Onion, Furikake Ensalada de Quinoa: Quinoa, Choclo, Cucumber, Okinawa Potato, Fresh Cheese, Lettuce Cups Concolón: Crispy Fried Rice Pot, Pork Belly, Egg, Lap Chong Sausage, Shitake Mushroom, Bok Choy, Rocoto Siu Mai Pollo: Chicken, Scallion, Cloud Ear Mushroom, Aji Amarillo, Black Vinegar Chica de Jora Dipping Sauce Click to tweet Asian people don't like very sweet desserts. So the best dessert compliment you can get from an Asian person is that it's not too sweet. Click To Tweet The first week [of a new menu], you don't really know how much of each dish you're going to sell. So you don't know how to prep. In the second and third weeks, you adjust and fine-tune how to prep things. And the last week, it is cruise control now. Click To Tweet
In this episode of Andy Loves Chips Nick Haynes we try Journey To Japan Ponzu Ginger potato chips. This episode exists because of our Patreon Supporters... Support the podcast and help us make content AND get exclusive access to content you can't get on our normal feed by signing up for our Patreon: patreon.com/whatweremember Watch our show on youtube: https://www.youtube.com/channel/UC17JhCBEMfIgIC-u9ciaw6w www.andyloveschips.com www.whatweremember.com Music [Royalty Free] Traditional Japanese Instrumental Background Music https://www.youtube.com/watch?v=Xa_FvBOxgTw
How Kevin McCarthy lost the leadership test, Lisa Monaco got the DOJ's groove back, Bannon and Flynn may do time and Kyle Rittenhouse 4K drone footage could prove his guilt. Jen Taub joins Zev Shalev, with special participation of Ponzu. Support our sponsors: Embrace the radically-efficient Mack Weldon “Daily Wear System”. The Daily Wear System is a selection of clothes rooted in smart design, made with performance fabrics, and built to work together. Get 20% off your first order, go to https://mackweldon.com/narativ and use code: NARATIV Bacon lover, this is for you! FREE bacon for a year! Visit https://www.moinkbox.com/narativ and subscribe to their meat boxes. Get the highest quality meat you've ever tasted while supporting real Family Farms. Help us tell the true story of our time through an independent lens. Narativ uses emerging technologies to empower informed action. Support us at https://www.patreon.com/narativ.
How Kevin McCarthy lost the leadership test, Lisa Monaco got the DOJ's groove back, Bannon and Flynn may do time and Kyle Rittenhouse 4K drone footage could prove his guilt. Jen Taub joins Zev Shalev, with special participation of Ponzu. Support our sponsors: Embrace the radically-efficient Mack Weldon “Daily Wear System”. The Daily Wear System is a selection of clothes rooted in smart design, made with performance fabrics, and built to work together. Get 20% off your first order, go to https://mackweldon.com/narativ and use code: NARATIV Bacon lover, this is for you! FREE bacon for a year! Visit https://www.moinkbox.com/narativ and subscribe to their meat boxes. Get the highest quality meat you've ever tasted while supporting real Family Farms. Help us tell the true story of our time through an independent lens. Narativ uses emerging technologies to empower informed action. Support us at https://www.patreon.com/narativ.
How Kevin McCarthy lost the leadership test, Lisa Monaco got the DOJ's groove back, Bannon and Flynn may do time and Kyle Rittenhouse 4K drone footage could prove his guilt. Jen Taub joins Zev Shalev, with special participation of Ponzu. Support our sponsors: Embrace the radically-efficient Mack Weldon “Daily Wear System”. The Daily Wear System is a selection of clothes rooted in smart design, made with performance fabrics, and built to work together. Get 20% off your first order, go to https://mackweldon.com/narativ and use code: NARATIV Bacon lover, this is for you! FREE bacon for a year! Visit https://www.moinkbox.com/narativ and subscribe to their meat boxes. Get the highest quality meat you've ever tasted while supporting real Family Farms. Help us tell the true story of our time through an independent lens. Narativ uses emerging technologies to empower informed action. Support us at https://www.patreon.com/narativ. Learn more about your ad choices. Visit megaphone.fm/adchoices
How Kevin McCarthy lost the leadership test, Lisa Monaco got the DOJ's groove back, Bannon and Flynn may do time and Kyle Rittenhouse 4K drone footage could prove his guilt. Jen Taub joins Zev Shalev, with special participation of Ponzu. Support our sponsors: Embrace the radically-efficient Mack Weldon “Daily Wear System”. The Daily Wear System is a selection of clothes rooted in smart design, made with performance fabrics, and built to work together. Get 20% off your first order, go to https://mackweldon.com/narativ and use code: NARATIV Bacon lover, this is for you! FREE bacon for a year! Visit https://www.moinkbox.com/narativ and subscribe to their meat boxes. Get the highest quality meat you've ever tasted while supporting real Family Farms. Help us tell the true story of our time through an independent lens. Narativ uses emerging technologies to empower informed action. Support us at https://www.patreon.com/narativ. Learn more about your ad choices. Visit megaphone.fm/adchoices
We review episodes 78-79 of the 2011 anime, with comparisons to chapters 188-189 of the manga. Wow it's so nice to see Pokkle and Ponzu again after so long! I bet they'll have so much fun and go on lots of adventures this season. Our show's Social Media: Twitter | Tumblr Find the hosts elsewhere online: Devon's Twitter | Devon's Tumblr Skye's Twitter | Skye's Tumblr Keith's FurAffinity
Super-talented chef Al Brown shares a recipe for trevally which is his favourite fish to eat raw. He's combining it with a Ponzu recipe he's used for the past two decades
What is Ponzu Sauce in the key ingredients in the Japanese Cuisine
theme song credit - these days by pure mids
Kiki Aranita, founder of Poi Dog in Philadelphia is a scholar and an entrepreneur. After closing her beloved brick and mortar restaurant because of the pandemic, she has just launched a new line of Hawaiian style sauces, including Maui Lavender Ponzu and Chile Peppah Water. On Speaking Broadly, she describes the connection between academia and starting a new business:"The Latin Greek Institute greatly informed who I am as a person, how I approach academia and how I pretty much approach anything. In the first four to five weeks, I learned the entire grammatical system of an ancient language, and then spent the following five weeks translating texts. Every single one of those days, I cried. It is the most soul destroying way of learning a language, but it is effective. So now, in order to start something new, I need to get all of the information and digest all of the materials, learn the language of whatever I'm getting into whether that's restaurants or making sauces. I need to become very fluent before I proceed."Listen in for more on Kiki's life as a Hong Kong Handover Kid, Dad sourcing, Hawaiian families and more.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Heritage Radio Network is a listener supported nonprofit podcast network. Support Speaking Broadly by becoming a member!Speaking Broadly is Powered by Simplecast.
Gon was humiliated after Hisoka dunked on him so god damn hard that he was sent back to the stone age while Killowatt is still being tracked by Amori who doesn't know what he's getting himself into. Poor guy. And this time on Hunter x Hunter: Killowatt confronts the (Emori) Amori Brothers and steals their tags while Hanzo is trailing them. Meanwhile, Gon finds Mr. oreo and PikaPika and helps them find Ponzu's hideout. Unfortunately, they are trapped inside the cave.Patreon.com/HBOBOIZ@WESTWORLDRYANSupport the show: https://www.patreon.com/HBOBOIZSee omnystudio.com/listener for privacy information.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
Gon was humiliated after Hisoka dunked on him so god damn hard that he was sent back to the stone age while Killowatt is still being tracked by Amori who doesn't know what he's getting himself into. Poor guy. And this time on Hunter x Hunter: Killowatt confronts the (Emori) Amori Brothers and steals their tags while Hanzo is trailing them. Meanwhile, Gon finds Mr. oreo and PikaPika and helps them find Ponzu's hideout. Unfortunately, they are trapped inside the cave. Patreon.com/HBOBOIZ @WESTWORLDRYAN
From his years as a chef that focused on Japanese style cooking and sushi preparation to his experience as an Executive Pastry Chef, Curtis Cameron has learned a great deal about level-headed leadership, comportment, and commitment. In this episode, he shares those lessons as well as the pivots he is seeing among colleagues on the West Coast and offers a few words of wisdom to the up-and-coming chefs and hospitality professionals out there. To learn more about Curtis, head over to his LinkedIn profile at https://www.linkedin.com/in/ccpastry/ (https://www.linkedin.com/in/ccpastry/) or check him out on Instagram at @_curtiscameron_ and don't forget to check out the '86'd' Youtube channel at eighty6attrition. Thanks for tuning in and made sure to circle back next week! --- Support this podcast: https://podcasters.spotify.com/pod/show/adam-stafford5/support
Below Deck Med has one final chance to impress the elite entrepreneurs from Miami, but a missing side of ponzu can ruin everything. For this week's premium bonus about Zac Efron's new Netflix show Down to Earth and our video recaps, become a member over at Patreon.com/watchwhatcrappens.**New merch! We designed lots of new face masks for Bravo lovers available at crappensmerch.com A portion of sales go to MedShare! See acast.com/privacy for privacy and opt-out information.
Panda suits, Ponzu sauce, Honeysour beers, oh my! Week 28 in the Tokyo house was one action-packed episode with many major players and many major emotions swirling around. So...let's waste no more time! #LongLivePandaSuit Week 28, "Starving For Affection" - ikimashooo! Episode Outline: Ice Breaker: Which Terrace House house from any season would we most want to live in? Summary Breakdown of Week 28 Vivi's Therapy Session With Tupas Episode Awards (Highlight of the Night, MVP, Defensive Player of the Episode, Favorite Quote, Most Improved Player, Favorite Panel Take/Discussion, Most Cringeworthy Moment) Thoughts on Vivi & Ryo's Couch Interaction - Cute? Cringy? Intro & Outro Music Brought to you by: Run River North - Wake Up (Acoustic Version) Follow Them On All Socials Under: @RunRiverNorth Follow us on all Socials: Twitter: @TerraceHeartPod Instagram: @terraceupmyheart YouTube: Terrace Up My Heart Individual Accounts: Host: Jonathan Hernandez (@jhun88) Co-Host: Lucy Li (@luchay) Co-Host: Daniel Chae (@danielchae) Co-Host: Sally Kang (@sallulahh) Please Rate and Review us 5-Stars on Apple Podcasts! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Obadiah is responsible for all aspects of the Vine Hospitality operations overseeing the core values of the company: Drive Quality, Have Fun and Make it Happen! With over 20 years as a top hospitality executive, Obadiah Ostergard began his journey in the culinary industry as the Executive Chef at Gaylord’s in the historic Kilohana Plantation in Kauai, Hawaii. While working closely with the Owner and General Manager, Ostergard not only created and executed full-service lunch and dinner menus but also serviced banquet functions and weekly catering events. Shortly after, Ostergard decided to venture to Wilmington, Delaware where he was invited to open a café for MBNA America. He continued to grow within the company, moving on to roles of Executive Chef and Executive Catering Director, where he was responsible for overseeing event management for extravagant banquet functions. Ostergard continued to flourish in the hospitality industry—during his time in Delaware, he co-owned The Vault and Restaurant 821, both of which he lead as General Manager. He was able to conceptualize a creative business plan for Restaurant 821, creating a fine dining restaurant that featured locally grown ingredients. Restaurant 821 received multiple accolades from Philadelphia Magazine and Zagat as well as “3 Bells” by award-winning food critic, Craig Leban, for its sophisticated dining experience and notable, fresh dishes. Several years later, Ostergard moved to San Francisco to join the Kimpton Hotel and Restaurant Group, where he began as the General Manager of Kuleto’s Trattoria in Burlingame and later transitioned to the San Francisco location on Powell Street. After Kuleto’s, he managed the Fifth Floor Restaurant at the Hotel Palomar and was eventually promoted to Director of Operations for Kimpton Restaurants where he led the reconception efforts of restaurants such as Ponzu and Jasper’s Corner Tap and Kitchen. Prior to taking over as CEO for the founder of Left Bank Ed Levine, Ostergard was the President of Au Bon Repas as San Francisco-based restaurant group which includes Cafe Claude, Gaspar and Gitane restaurants where he oversaw all aspects of operations.
I Lupi si rimettono sulle tracce del Principe Ereditario, cercando l'uomo chiamato Ponzu, uno shugenja che ha abbandonato il suo posto e che ora vive tra gli Yakuza, appena fuori dalla capitale.Questo show fa parte del network Spreaker Prime. Se sei interessato a fare pubblicità in questo podcast, contattaci su https://www.spreaker.com/show/1693919/advertisement
I Lupi si rimettono sulle tracce del Principe Ereditario, cercando l'uomo chiamato Ponzu, uno shugenja che ha abbandonato il suo posto e che ora vive tra gli Yakuza, appena fuori dalla capitale.
I Lupi si rimettono sulle tracce del Principe Ereditario, cercando l'uomo chiamato Ponzu, uno shugenja che ha abbandonato il suo posto e che ora vive tra gli Yakuza, appena fuori dalla capitale.
I Lupi si rimettono sulle tracce del Principe Ereditario, cercando l'uomo chiamato Ponzu, uno shugenja che ha abbandonato il suo posto e che ora vive tra gli Yakuza, appena fuori dalla capitale.
"Basically I've taken bits and pieces of kitchens that I've worked for and I've created my own kind of process. I think that's the only way you can do it. Each kitchen is different. You're never going to replicate exactly the same kitchen anywhere. I've hopefully created a kitchen and a restaurant that are both consistent and produce high quality food within an atmosphere that people like to work in." What we covered In this episode Restaurant "Common Lot" in Millburn, NJ and its contemporary global cuisine style. Chef Ryan's food experience while traveling in Asia, especially Thailand. What compelled him to become a chef. His time in Europe building his culinary expertise with chefs like Ashley Palmer-Watts and Pierre Ganière. Who have been his most influential mentors. What is his creative process. The large collection of cookbooks that chef Ryan leverage for inspiration. Common Lot's tasting menu ("Kitchen Pass Menu") rotating every six weeks. A deep dive of the twelve hiour braised lamb shoulder "san choy boy" style. "Sous-vide" is the one piece of equipment in the kitchen that chef Ryan cannot live without. The importance of the hiring process in making the team united and communicate properly. Discover that micro-cilentro is his irreplaceable ingredient. Finger lime is his unique and unknown ingredient. Rapid-fire questions Create a Salmon Tartare with a twist I always found salmon tartare to be you know if you get a good quality salmon, a simple tartare is stunning. We would dress it with Ponzu sauce, grated ginger over the top, fresh chillies and then serve it with some lettuce leaf you know like a baby lettuce and put it down the middle and eat it like that you know sprinkled with sesame seeds and micro coriander. I just love like that kind of sashimi kind of raw salmon. For the homemade Ponzu sauce: take any citrus, sugar, soy sauce, vinegar of some description, some Bonito (which is like dried fish) and then you just basically incorporate that with a little bit of water and just make a little dressing with it. You can reduce and make sure the sugar is basically dissolve. It's a very simple dressing. Click to tweet Ehren Ryan - We don't tend to limit ourselves to French cuisine or anything in particular, we like to take influences from the entire globe. Click To Tweet You have to be disciplined to get consistency. You also have to be creative. It's a fine balance between all three. - Ehren Ryan Click To Tweet Ehren Ryan - I want my team to be involved in the hiring process because we basically spend more time with the people in the restaurant than we do with our families. Click To Tweet Social media Common Lot in Millburn, NJ www.commonlot.com Instagram Facebook Links mentioned in this episode Ashley Palmer-Watts The Fat Duck Pierre Ganiere Sketch London Pig & Kaho Nose to Tail cookbook Takuma Chin Chin cookbook Download your FREE itinerary No need to go through the hassle of searching in Google Maps for each locations mentioned in this episode. We have done it for you! Next time you are in Manhattan and you need to find the best place to have a drink. Just bring this one pager with you! CLICK HERE to download you free pdf. Easy!
Surrounded by a vegetable garden and vineyards, we visit the picturesque Finca Altozano in Valle de Guadalupe. Here Chef-owner Javier Plascencia prepares rustic cuisine that celebrates Baja's local bounty. He shows us the restaurant's most popular dishes: Octopus with Chile de Arbol, Hoisin Sauce, Peanuts, Mirin, Ponzu, Ginger, Lemongrass and Lime; and Grilled Quail Marinated in Lime, Rosemary, Garlic, Chile de Arbol, Chiltepin Served with Swiss Chard, Zucchini, and Carrots.
Tracklist: 1 Jose Padilla - Bosaxi (Goga G Slow Dance Edit) 2 Jill Scott - Daydreamin' (Jerry Folk Remix) 3 Mateo Roksandic, Demmy Sober - Me & You (Basement Love Remix) 4 Turbotito, Phillipi & Rodrigo - Para Laia (Original Mix) 5 Mome - Cosmopolitan 6 Gayana - Since The Night (Buzz Compass Remix) 7 Sir Own - hooked (kons nite time remix) 8 Les Chevaliers Solex - La Vache De Dense (Goldboy Remix) 9 Gero - Turn Around (feat. Kullai Timi) [Satin Jackets Remix] 10 Chaka Kenn - body to body (kenny summits new england clam chowdah mix) 11 DPKY - Deepkey In My Mind (Babak Remix) 12 Kon - Awe Baby (Medlar Remix) 13 Alan Junior - Another Opportunity (Original Mix) 14 Lovebirds, Novika - This Time (Original Mix) 15 Hypnolove - La piscine (Voilaaa Remix) 16 Crazy P - One True Light 17 Arsenii - Usual pattern 18 Coeo - Native Riddim (Alternative Version) 19 Manuel Sahagun - Break (Quadrakey Remix) 20 Ponzu island - Super Koto (Andras Fox extended mix) 21 Phonique, Ian Whitelaw - Something Special (The Black 80s Remix) 22 Moullinex - Love Love Love (Les Loups Remix) 23 Chaka Kenn - Told you once 24 Marvin Gaye - Sunny (mercury edit ii)
Ian and Anthony figure out that Matthew McConaughey is the perfect excuse for being lazy, and Ian raps one of the most graphic and sexual songs on the planet.
Pair a famous building with a longstanding culinary history and you’ll get Yamashiro, perched at the height of both Los Angeles’s hillside and restaurant celebrity. Chat Chow TV pulled up next to Executive Chef Brock Kleweno (and the koi fish) to discuss what makes Yamashiro’s innovative fusion fare a mainstay in Los Angeles’s globally renowned cuisine. “Well, what we’re really trying to do here is make the food very much LA and California-driven with an Asian inspiration, not specifically Japanese,” explains Chef Kleweno. “So we get our inspirations from all over. There’s a little bit of Latino inspiration in there, lot of Japanese, obviously. There’s some other Asian influences, but really, the ‘mish-mash’ of what LA is.” Yamashiro’s yummy tastes range from Charred Albacore Sashimi (with a little Tomatillo and Ponzu salsa, serrano chilis, and fried shallots) to Kurobuta Pork Carnitas (a Japanese pig in hoisin and star anise on top of scallion-risotto cake). The succulent sashimi isn’t the only thing that’ll take your breath away. In this historical building, you’ll dine against panoramic views of the City of Angels and traditional furnishings. “It’s about 100 years old,” says Kleweno of the building. “It was built by the Bernheimer brothers to house their antiques. They built it based on a replica of a structure in Kyoto, Japan, and they brought a lot of the pieces with them over from Japan.” “It was one of the first structures in LA. It really defines the Los Angeles scene both culturally and food-wise.” Watch the video above to find out what exciting guest chef is making an appearance to help Chef Kleweno whip up his favorite ceviche dish, and hear details about Yamashiro’s upcoming farmer’s market (expect a new menu, local vendors and even fun food trucks).
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