Podcasts about ruhlman

گردآوری و روایت: ارشیا عطاری تدوین: طنین خاکسا  موسیقی تیترا‌ژ: مودی موسوی (اینستاگرام | توییتر) طراح گرافیک: تارا نباتیان اسپانسر: خانه مدیا   اینستاگرام چیزکست | توییتر چیزکست | تلگرام چیزکست  وبسایت چیزکست حمایت مالی از چیزکست ارتباط مستقیم: chizcast@outlook.com منابع این قسمت   Allen, G. (2015). Sausage: A global history. Reaktion Books. Ruhlman, M., & Polcyn, B. (2005). Charcuterie: The craft of salting, smoking and curing. W. W. Norton. Timm, U. (1995). The invention of curried sausage (L. Vennewitz, Trans.). New Directions. (Original work published 1993)

Phil is here to reveal our breaking news about an event in June regarding The Stool and possibly more to come after that...all at Ruhlman's in AshlandCan we sell out the show today or by the end of the week?Show Sponsored by Sandhills GlobalOur Sponsors:* Check out Hims: https://hims.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-If you were annoyed by all the drama of what you thought was a done deal at QB, you shouldn't be annoyed not—Nebraska football announced themselves yesterday that Raiola is the starting QB-Now comes the ultimate question about what is a fair expectation for him not just in his first game, but in his first season---he's getting preseason Freshman All-American accolades before he even plays-Oh yeah, and by the way---we're at RUHLMAN'S STEAKHOUSE IN ASHLAND! Remote broadcast!Show sponsored by SANDHILLS GLOBALOur Sponsors:* Check out BetterHelp: betterhelp.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-Rick is on location with us at Ruhlman's Steakhouse…what is his song choice today?Show sponsored by SANDHILLS GLOBALOur Sponsors:* Check out BetterHelp: betterhelp.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-The drama is no more---Dylan Raiola is Nebraska's starting QB…and we're live at Ruhlman's to discussShow sponsored by MIDWEST BANKOur Sponsors:* Check out BetterHelp: betterhelp.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

-There's a brand new steakhouse just up the road in Ashland…Ruhlman's Steakhouse…and Phil is here to tell us about it…how long has this been in the works for?-What's special about Ruhlman's? What can first time diners there expect to see when they walk in? What's the most popular meal choice so far?-And we can't forget…the popular brunch on Sundays…is it worth the drive for those in Lincoln?Show sponsored by MIDWEST BANKOur Sponsors:* Check out BetterHelp: betterhelp.com/EARLYBREAKAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

We check in with Brian Ruhlman to get his thoughts on dirt late model racing and what he has going on for the rest of this race season. Plus all the latest racing news and results. Learn more about your ad choices. Visit megaphone.fm/adchoices

Brian Ruhlman talks winning at Volusia and what it means for his business; speaking of, his start, his 401K, and the downfall of the economy. Then, Dan Leeck dives into running out of fuel... twice. Changes for 2024 and his drive to prove himself. Plus, Todd Metz, Jr is introduced for Compact Conversations.

Join Ocean House owner, actor, and bestselling author Deborah Goodrich Royce for a conversation with New York Times best-selling authors Ann Hood and Michael Ruhlman. Ann Hood is the author of eleven books, including the best-selling novels The Book That Matters Most and The Knitting Circle, and the memoirs Comfort: A Journey Through Grief and Kitchen Yarns: Notes on Life, Love, and Food. She lives in Providence, Rhode Island, and New York City. Michael Ruhlman is the author of award-winning cookbooks and nonfiction narratives. He is the author of chef Thomas Keller's seminal The French Laundry Cookbook and the highly successful series about the training of chefs: The Making of a Chef, The Soul of a Chef, and The Reach of a Chef. He is also the author of The Elements of Cooking and Ratio. Ruhlman has worked at The New York Times and as a food columnist for the Los Angeles Times. He attended the Culinary Institute of America and is the author of eighteen books about food and cooking and such wide-ranging subjects as pediatric heart surgery and building wooden boats. Michael lives with his family in New York City and Providence, Rhode Island. For more information on Ann Hood, please visit www.annhood.us, and for Michael Ruhlman, visit www.ruhlman.com. Deborah Goodrich Royce and the Ocean House Author Series, visit deborahgoodrichroyce.com.

Cooking Essentials - Seasoning with SaltThis episode is the first in our series on the essentials of cooking. We begin by discussing seasoning and specifically, the use of salt before the cooking process, during the cooking process, and as a finishing touch. Salt in HistoryThis episode includes a history lesson on salt and features topics from the book Salt: A World History by Mark Kurlansky. The book is a great read to understand the cultural and societal importance of salt. Cooking with SaltWe also feature cooking-related tips about why we use salt and the best types of salt for cooking. We discuss techniques to use with salt for different cooking and baking processes from the following books.Ruhlman's Twenty by Michael RuhlmanSalt Fat Acid Heat by Samin NosratWe begin the cooking section by referencing the many forms of salt and their use in cooking, curing, brining and finishing.Enjoy!

Blaze Burwell, I-55 Raceway winner; Ashlea Albertson; ASCoC TQ Midget winner at Rush County Fairgrounds Speedway; and Chad Ruhlman; Sharon Speedway winner are this week's guests.

James Ruhlman, VA Deputy Director of Program Management Educations Services brings with him to Veterans Corner Radio a wealth of information on educational opportunities provided by the VA. It literally is a cornucopia of choices for educational paths not only for veterans but for their families. You may believe you have used up all your education benefits but apply anyway as there are numerous programs being added almost constantly. Remember if you don't ask the answer is always no. Listen in to see what the VA may be able to do for you and/or your family. 

Today, Tim had an amazing conversation with Bob Ruhlman. He is the Principal at King's High School. They talked about his life, his future and Crista Ministries.  See omnystudio.com/listener for privacy information.

You can find and follow Micheal Ruhlman and buy his books here: https://ruhlman.com/ And you can find and follow Brian Polcyn, book his classes and buy his books here: https://chefbrianpolcyn.com/ 

Today we are talking with Chef/Author Michael Ruhlman. His book, “From Scratch” could be the title of his biography. He came by his position from the ground up.Ruhlman is best known for writing about food, chefs and the work of professional cooking. He is also the author of nine non-fiction books and a collection of novellas, and is the co-author with various chefs including Thomas Keller of ten other cookbooks. Ruhlman visited JWU's Providence Campus in early October to talk with culinary students about his latest book, the full title of which is, “From Scratch: 10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over.” We agree, it's always great to be on campus with the culinary kids!

Chad Ruhlman, Sharon Speedway winner; Vivian Jones, Michael's Mercer Raceway winner; and Dillon Nusbaum, Montpelier Speedway winner are this week's guests.

We speak with dirt sprint car, late model and modified driver about his experience at this year's DIRTcar Nationals in Florida. Plus all the latest racing news.

Michael Ruhlman is a well-known author, food blogger, cook, and journalist whose mission is to translate the chef's craft for every kitchen. In addition to CHARCUTERIE: The Craft of Salting, Smoking, and Curing, he has authored or co-authored more than a dozen books about food and cooking, including Ruhlman's Twenty, which won both a James Beard Foundation award and an International Association of Culinary Professionals award.

Amy Sherman sits down with the executive vice president of Michigan Sugar, Jim Ruhlman to talk about the agriculture side of making sugar.

Katie Ruhlman - Dayton, Ohio Katie ran in the 2020 U.S. Olympic Trials Marathon after qualifying with a 2:44:15 at the 2020 Houston Marathon. Houston was Katie's third attempt to qualify after running Columbus (2:53:58) and Indianapolis (2:46:34) in late 2019. Katie ran sprints, hurdles, and middle distance at Cedarville University, where she holds the school record in the 4x200m relay.   Follow Katie: Atlanta 2020 Trials Profile Listen & Subscribe: Apple Podcasts Spotify Overcast Stitcher Google Podcasts iHeartRadio Follow Andy: Instagram @ohloru Episode Sponsor: Safety Skin Products Instagram @safetyskinproducts

Trailblazers in their careers but still setting milestones along the way, Brian Ruhlman and Andy Bozell join Zach and Rich for their first ever appearance on Horsepower Happenings. Ruhlman comes fresh off his first ever non-wing sprint car win at Silver Bullet Speedway, while Bozell comes in fresh off a $5,000 payday at Galesburg Speedway.

It is a pleasure to welcome Sarah Scoop founder and editor, Sarah Ruhlman, to The Jake’s Take with Jacob Elyachar Podcast. Sarah Ruhlman specializes in entertainment and lifestyle blogging. Throughout her career, Sarah has built a massive following through her website: Sarah Scoop. In addition to her take on blogging, she also specializes in a variety of topics ranging from lifestyle to entertainment.Readers can also find a plethora of recipes that Sarah and her team created a plethora of recipes for every picky eater. Some of the recipes include meals for breakfast, lunch, and dinner to the latest foodie trends that range from the Keto diet and the air fryer. Sarah Scoop also features a vast amount of interviews that range from Reality TV stars from The Bachelor, Big Brother, and Survivor to authors and actors.In this edition of The Jake’s Take with Jacob Elyachar Podcast, Sarah Ruhlman talks about her blogging success, her favorite interviews, and the revival of The Sarah Scoop Show.Make sure that you visit Sarah Scoop to find Sarah’s take on fashion, food, and health! Plus, check out The Sarah Scoop Show, while you are there. http://sarahscoop.com/ You can also check out Sarah’s social media channels. Facebook: https://www.facebook.com/SarahScoop/ Instagram: https://www.instagram.com/sarahscoop/ Pinterest: https://www.pinterest.com/sarahscoop/ Twitter: https://twitter.com/sarahscoop You can check out my social media channels as well: Facebook: https://www.facebook.com/JacobElyachar Instagram: https://www.instagram.com/jacobelyachar/ Twitter: https://twitter.com/JacobElyachar YouTube: https://www.youtube.com/channel/UCDR6CsuXm6vpk5Umn5StsPg

In this episode, host Michael Ruhlman explores the current state of the grocery store. Ruhlman begins by speaking with Tom Heinen of Heinen's Grocery Stores in Cleveland and the greater midwest. Later, we hear from Chef Brian Polcyn who takes the perspective of the grocery buyer. Heinen's Grocery Store was the anchor of the story for the book "Grocery: The Buying and Selling of Food in America" by Michael Ruhlman. [Production note: In order to practice social distancing, this episode's guests were recorded without the use of proper microphones. Please excuse the temporary audio quality compromise!] Brian Polcyn on Instagram Heinen's Grocery Store Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Jim Ruhlman is the Executive Vice President of Michigan Sugar Company and he is also my Dad. He is a guy that grew up on a farm in the middle of nowhere and started as an intern at Michigan Sugar and worked his way all the way to an executive position. He admits that it was not always smooth sailing, and after having nothing but successes early in life, he lost himself along the way. He had to reach out for support from others to get back on track and to find contentment. Follow @TheEmpireMentality on INSTAGRAM: https://www.instagram.com/theempirementality/ FACEBOOK: https://www.facebook.com/TheEmpireMentality/?modal=admin_todo_tour LINKEDIN: https://www.linkedin.com/company/empire-mentality/?viewAsMember=true TIKTOK: https://www.tiktok.com/@theempirementality?language=en&sec_uid=MS4wLjABAAAAFvcrZdIyXbCHLA9VJewZCVX8e-9Rwt2znOnhLKPHpb64XFakPnczGEItiUkAA8qV&u_code=d9i6259dfbjbj5&utm_campaign=client_share&app=musically&utm_medium=ios&user_id=6767107486299997189&tt_from=copy&utm_source=copy&source=h5_m TWITTER: https://twitter.com/Emp1reMentality

This episode is what The Empire Mentality is all about! We get into the Covid-19 Pandemic and what Matt decided to do with his company to turn this time of "crisis" into a POSITIVE rather than just shut his doors and wait for this to pass. This episode (and all of the episodes for that matter) is NOT just for a business owner. We get into what ANYONE can do to turn a "crisis" into a POSITIVE rather than just "getting by" during hard times. Full Episodes on Apple Podcasts: https://podcasts.apple.com/us/podcast/empire-mentality/id1500587054 Spotify: https://open.spotify.com/show/33GEKvFnB18wavbo8aGEDW Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xM2Q1OGFjOC9wb2RjYXN0L3Jzcw== Follow @TheEmpireMentality on INSTAGRAM: https://www.instagram.com/theempirementality/ FACEBOOK: https://www.facebook.com/TheEmpireMentality/?modal=admin_todo_tour LINKEDIN: https://www.linkedin.com/company/empire-mentality/?viewAsMember=true TIKTOK: https://www.tiktok.com/@theempirementality?language=en&sec_uid=MS4wLjABAAAAFvcrZdIyXbCHLA9VJewZCVX8e-9Rwt2znOnhLKPHpb64XFakPnczGEItiUkAA8qV&u_code=d9i6259dfbjbj5&utm_campaign=client_share&app=musically&utm_medium=ios&user_id=6767107486299997189&tt_from=copy&utm_source=copy&source=h5_m TWITTER: https://twitter.com/Emp1reMentality

In this episode host Michael Ruhlman checks in with Georgia Chef Hugh Acheson. Acheson discusses the state of his three restaurant operations and switching to take-out food. They also ponder the pros and cons of the Paycheck Protection Program. Next, Ruhlman speaks w/ Financial Services reporter Zachary Warmbrodt to get a more details about the PPP loans. Finally, Acheson outlines how to take care of your neighbors during tough times, and of course, what he's cooking! Chef Hugh Acheson's website: https://hughacheson.com/ Reporter Zachary Warmbrodt's reporting can be best found at his twitter handle: https://twitter.com/Zachary?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

In his first quarantine report, host Michael Ruhlman checks in with Chef Suzanne Cupps. They discuss the closure of her brand new restaurant 232 Bleecker. Cupps outlines the decision making involved in such a major turn of events and what's she's doing to keep busy during quarantine. Also, Ruhlman speaks with farmer Zaid Kurdieh about the difficult decisions that small farmers are having to make when restaurants aren't purchasing from them. To support chef Suzanne Cupp's Staff at 232 Bleecker, visit their GoFundMe Campaign here: https://www.gofundme.com/f/232-bleecker-team-relief-fund To purchase vegetables for home delivery in the NYC area, visit Norwich Meadows Farm's Instagram Account here: https://www.instagram.com/norwichmeadowsfarm/?hl=en Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Ruhlman's book, 'Grocery,' at Amazon: http://www.sanfranciscoreviewofbooks.com/2017/05/book-review-grocery-buying-and-selling.html See more 'Cotto/Gottfried episodes here: https://www.youtube.com/channel/UC-Pa5w_YWKYQPq-9Haak9gg 'Cotto/Gottfried' on Apple Podcasts: https://podcasts.apple.com/podcast/id1494171864 Check out other podcasting platforms featuring 'Cotto/Gottfried': https://www.youtube.com/watch?v=HrQbk0TjMfY San Francisco Review of Books main page: http://www.sanfranciscoreviewofbooks.com/

Matt is my big brother and a business owner. His Sales and Marketing Firm, Legacy Business Solutions, is based out of Cleveland, Ohio. We get into his journey, "earning the right to be disappointed", false use of the word "passion", and a lot more. Legacy Business Solutions https://legacybusinesssolutions.net/ Instagram: @LegacyBusinessSol Matt's Social Media Instagram: @MattRuhlman1 Empire Mentality Social Media Instagram: @TheEmpireMentality TikTok: @TheEmpireMentality Facebook: https://www.facebook.com/TheEmpireMentality/?modal=admin_todo_tour LinkedIn: https://www.linkedin.com/company/37515950/admin/

Duane Hancock joins us this week to talk about this year's AFCS Sprint Series and the upcoming HoserVille Ohio Auction. We will also check in with Eldora Speedway modified champion Brian Ruhlman on his time racing down in Florida earlier this month.

In the final episode of Season 1, host Michael Ruhlman explores the topic of sharing food with a top chef in charge of a family style restaurant. Ruhlman also speaks with a director of a progressive school that has an unusual policy around school lunches. Chef Ilkay Suuctugu: https://www.instagram.com/chef.ilkay/?hl=en The Trilok School: https://trilokschool.org/ Michael Ruhlman's new book "From Scratch": https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Season 2 of "From Scratch w/ Michael Ruhlman" is currently under production and will return in 2020. Bonus episodes featuring extended interviews and more will be released starting January 22nd. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Host Michael Ruhlman talks with long time collaborator Thomas Keller about using awareness in cooking. Ruhlman also speaks w/ Knitting Expert Kay Gardiner about the similarities between knitting and cooking. Finally, Michael tours Per Se's kitchen during a busy dinner service. Kay Gardiner's website: https://www.masondixonknitting.com/ Thomas Keller: https://www.thomaskeller.com/ Host Michael Ruhlman's new book "From Scratch" is available now: https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Better cooking comes from a deeper understanding. This instructive food series from acclaimed cookbook author Michael Ruhlman highlights essential kitchen techniques and ingredients, drawing from Ruhlman’s best-selling books, decades of experience and personal relationships with the country’s best chefs. Driven by an insatiable curiosity to learn and teach, Ruhlman approaches his topics every episode by exploring the stories of one notable chef, and one non-chef with surprising connections to the focal ingredients – all with the goal of getting listeners to engage with food more fully, and to cook more confidently. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Dave Kemmer from the Woodland Mall Race Cars On Display (which is next weekend) will be here to talk about that annual event. We will also hear from Brian Ruhlman on the issues coming to light with the recently mandated fire suppression systems.

Many time champion, Late model, modified, sprint car and street stock racer Brian Ruhlman joins us to talk about getting into a non-wing sprint car for the first time last year and his racing plans for the 2019 season. Waynesfield Raceway Park made a major announcement regarding regular weekly racing at the bullring and surprise caller Steve Miller chimes in about his win at the 2019 Sandusky Speedway Hangover Race.

Driver/car builder and multi champion Brian Ruhlman joins us to discuss the current state of dirt late model racing, rising costs associated with it and ways to try to fix things.

From early trading posts to retail chains and superstores, award winning author Michael Ruhlman--The Soul of a Chef, The Elements of Cooking--traces the history and evolution of the American grocery store in his new book, Grocery: The Buying and Selling of Food in America. On this episode Ruhlman shares his views of grocery stores as a reflection of our culture. He examines how rapidly supermarkets—and our food and culture—have changed since the days of your friendly neighborhood grocer.

Life is full of changes, and all we can do is roll with them and ride the trail that life carves out for us. In this episode I talk about the changes happening all around us and the meat company I dreamed of starting, but never did. It was a novel idea that never caught fire, but I learned a lot in the process. There's also talk of the national discussion about an immigrant ban and Jose Andres legal battle with Donald Trump over his restaurant that also never happened inside of the Trump International Hotel. Sometimes you simply have to stand up for what is right. We also cook from Anthony Bourdain's Appetites Cookbook, making Vietnamese Do Chua Salad with Nuoc Mam Cham dressing.

Food Writer C. Simon Davidson's passion for food began young, ordering an extra appetizer at dinner when the rest of the family was ordering dessert. His website, The Charlottesville 29, is a hall of fame of sorts for restaurants in our area. Named after the road slicing through our community, it names the top 29 restaurants in our area - an impossible task given the circumstances, and one Simon is happy to tackle. In this discussion we talk about the challenges and rewards of being a food writer in Charlottesville, and the changes and growing pains the food writing industry is encountering because of the explosion of interest in recent years. An engaging discussion for anyone who loves restaurants! What do famous restaurant reviewers like Tom Sietsema do to ensure chefs don't recognize them? How does Simon's "Five Finds on Friday" column promote community and conversations around food in Charlottesville? How did a lawyer find a passion for food and turn it into a rewarding side career as a food writer? What's the reasoning behind Simon's belief that "...a rising tide lifts all boats?" Is a favorite restaurant in town about to close? And may have closed by the time this airs? Listen now to find out! Food Writing Discussed During the Episode: A Moveable Feast - Ernest Hemingway eats his way through Paris. A food writing classic. Chicken of the Trees by Mike Sula - Award-winning piece about why eating the urban squirrel makes perfect sense. Consider the Food Writer by Josh Ozersky - Was MFK Fischer a hack? Does food writing need to undergo a major shift? You decide. Food for the Thoughtless - one of my favorite food writers, Michael Procopio How Food Journalism Got as Stale as Day-Old Bread  - Chef Marc Vetri of Philadelphia's Vetri, Osteria, and numerous other restaurants laments the state of food writing. On Food Writing - A Response to Marc Vetri by C. Simon Davidson - Charlottesville food writer and star of Episode 7 responds, wondering if the state of food writing is as bad as all that. Great read! Plated Stories - Jamie Schler and Ilva Beretta create gorgeous words and photographs that revolve around a single theme. Remembrance of Things Lost - Is recording every minute of our lives on a device affecting the way we remember things? Walter Kirn thinks so. Thought-provoking and timely. The Soul of a Chef - The one that started it all for me. I read this book and thought, "I could do that." Michael Ruhlman presents three stories, about Chef Thomas Keller, Chef Michael Symon, and his own journey through cooking school. A fascinating look behind the scenes. Ruhlman is the most talented food writer working today. The Extraordinary Science of Addictive Junk Food by Michael Moss - Why Cheetos rock. Hard. The Fantastic Mr. Fox by Rachel Khong - The life and times of Chef Jeremy Fox. Published in Lucky Peach, my personal favorite food publication. Up at the Old Hotel - If there's one writer in this world I dream of being, it's Joseph Mitchell. His collection of essays from his 50+ years at The New Yorker is stunning. And his food pieces bring to life a time long past. They never fail to amaze me. Read them. This episode is sponsored by In A Flash Laser.

I recently finished reading Michael Ruhlman's The Soul of a Chef: The Journey Toward Perfection and I have to say, its a MUST READ for any restaurant professional seeking success. There is absolutely no questioning why so many of my past guest have suggested this book to you, my listeners. In this book Ruhlman uncovers many of the "secrets" to success in the restaurant industry. Here at restaurant unstoppable we call these secrets "IT FACTORS!" Hit play and discover the it factors three of our industries most successful chefs (Brian Polcyn, Michael Simon, and Thomas Keller) have and the one it factor they all share.  

Michael Ruhlman, food writer, author, and vocal advocate for real food and home cooking, discusses his newest treatise, The Book of Schmaltz: A Love Song to a Forgotten Fat. He explains what schmaltz is, how to render it, and how to cook with it. And  most surprisingly, schmaltz can be substituted for butter in baked goods. Think a chicken pot pie nestled in a schmaltz crust. Oy.

There's a new episode of Dude Food available on our YouTube channel. I'll show you how to make beef sausages at home, perfect for the start of the grilling season. You can watch the episode in HD on the web site at mylifeasafoodie.com, and I urge you to subscribe to our YouTube channel as well.

John is a hopeless drunk with eight children, whose wife, Sophie, stands by him. Told through daughter Grace, who sees her mother pray against all odds, John goes to a revival one night, where his old drinking buddy leads him to Christ. John and Bob start a church, and John visits a Tuscarora Indian Reservation where he becomes pastor, serving for 27 years. He adopts orphaned Indian boys, serving until he dies at 75.