Podcasts about San Marzano

Na nova entrevista da Revista ADEGA, falamos com Francesco Cavallo, o presidente da Vinícola San Marzano.

As per tradition, together with our friends at Dvine Cellars in London, we're presenting a selection of six wines showcasing the same terroir that the 2025 Giro d'Italia will visit in May. And, as we've done in other years, we've asked Greg Andrews and Luciana Girotto of Dvine to talk us through the selection ahead of the race. If you're not into wine, this is NOT the podcast for you! We have our full XL race preview coming on Tuesday, so hold tight for that. If, however, you do want to hear what Luciana, Greg and Daniel have to say, stay tuned and head to https://dvinecellars.com/products/the-cycling-podcast-giro-ditalia-2025 to make an order. The wines in the case are listed below. Unfortunately, Dvine's cases are still only available to UK listeners but in many instances you will be able to find similar wines, from the same regions, wherever you are. Please also enjoy in moderation! The wines (in Giro route order): Salice Salentino Il Pumo 2021, San Marzano, Puglia Vigneti Tardis, Martedì Paestum Rosso, Campania Lambrusco del Fondatore 2023, Cleto Chiarli, Emilia-Romagna Incrocio Manzoni Costa degli Angeli 2022/23, Casa Paolin, Veneto Selida Gewürztraminer 2023, Tramin, Alto-Adige Coste delle Sesia 2022/23, Orbello, Tenute Sella, Piedmont Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to new special episodes every month plus a back catalogue of more than 300 exclusive episodes. The Cannibal & Badger Friends of the Podcast can join the discussion at our new virtual pub, The Cannibal & Badger. A friendly forum to talk about cycling and the podcast. Log in to your Friends of the Podcast account to join in. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). The Cycling Podcast is on Strava

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Spring is creeping in, and with it, the start of another exciting growing season. March is a month of new beginnings—seed trays filling up, beds being prepared, and the first real sense that warmer days are on the way. In this week's podcast, Richard covers: The Seed of the Month – Tomatoes What can be done on the allotment in March Chef Scott's recipe: Roast Pork Chops with Rhubarb A review of A Jam Maker's Garden Let's get stuck in. Seed of the Month: Tomatoes Few crops are as rewarding as homegrown tomatoes. This month, Richard is sowing a mix of different varieties to suit a range of growing conditions. One of the first tomatoes sown this year was ‘Minibel' , a dwarf variety ideal for pots and small spaces. One plant has even been growing in Richard's hydroponic system and is thriving. For those looking for reliability outdoors, ‘Crimson Crush' is a top choice. This variety is blight-resistant, making it a great option for UK growers who often battle unpredictable summers. Other Great Tomato Varieties to Consider ‘Sungold' – A cherry tomato with an incredibly sweet flavour. ‘Gardener's Delight' – A classic and reliable variety, perfect for greenhouse or outdoor growing. ‘Marmande' – A large beefsteak variety with a rich flavour, great for slicing. ‘San Marzano' – The famous Italian plum tomato, perfect for sauces. ‘Alicante' – A traditional British tomato, known for its excellent taste. ‘Tigerella' – A striking striped variety with a good balance of sweetness and acidity. How to Sow and Grow Tomatoes When to Sow: January to April (indoors), April-May (outdoors, under protection). Where to Grow: Greenhouse, windowsill, or outdoor containers once the risk of frost has passed. Top Tip: Water consistently—irregular watering can lead to split fruit or blossom end rot. For a full breakdown of tomato growing, including support methods, common problems, and harvesting tips, listen to this week's episode. Support the Podcast If you enjoy the podcast and want to help keep it going, please take a moment to rate and review it on your favourite podcast platform. It really helps. And if you'd like to become a member of the supporters' club, you'll get exclusive content, behind-the-scenes updates, and even some seed giveaways. March on the Allotment March is one of the busiest months on the allotment—the soil is waking up, and so should we. This week, Richard recorded from the plot, getting his hands dirty while discussing the key jobs for the month. March Allotment Tasks Prepare the soil – A light forking over, a good compost top-up, and a check for overwintering weeds. Sow early crops – Broad beans, peas, spinach, beetroot, radish, and early carrots. Plant out onions, shallots, and garlic – A great low-maintenance crop for beginners. Potatoes – Time to get first earlies in the ground. Spring is also a key time for pruning fruit trees and bushes. If you've got raspberries, make sure last year's canes are cut back (if they're autumn-fruiting) or tied in (for summer-fruiting varieties). It's a big month, but there's nothing better than getting stuck in after winter's quiet months. Recipe of the Week: Roast Pork Chops with Rhubarb This week, Chef Scott brings a seasonal favourite—roast pork chops with rhubarb. If you've never paired rhubarb with savoury dishes, this is a great way to try it. Its sharpness cuts through the richness of the pork, creating a beautifully balanced dish. For those growing rhubarb, now is the time for the first harvest. Any flower stalks should be removed to keep the plant productive. Book Review: A Jam Maker's Garden For those who love preserving the harvest, Holly Farrell's A Jam Maker's Garden is an essential read. It's not just a book of recipes—it guides growers through cultivating and harvesting the best fruit for jam-making, ensuring top flavours and yields.

Chef Eugenio Nicita is the owner of San Marzano restaurant in Montreal’s Riviere-Des-Prairies borough. He spoke to Andrew Carter about his neurodiverse son Corrado and what he did to cater to his needs.

It's Sip With Nikki's One Year Podcast Anniversary AND the last Episode of 2024! In honor of both, I'm sharing an encore release of our very first episode, with a new intro and teaser for next week!My guest in our first episode was Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. We have a blast talking about: All the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).How he created his own unique famous pizza style The importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...An unexpected wine in our Sip Spotlight and our favorite pizza and wine pairingsHow to get out of your own way to pursue your passions like both Dan and ILinks and Resources for you:Find and Follow Dan @danricher and @razzanj on IGFind and Follow Nikki on IG @nikkilamberti or on our Sip with Nikki Facebook PageGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Here's the link with my affiliate parter Wine.com for this episodes Sip Spotlight winePodcast website: www.sipwithnikki.com: Sign up there to be part of our SIP Community and receive resources and updateDid you know I make my own wine here in Sonoma County? My 2021 Sollevato Sangiovese is available to be shipped to most US States. Use the code PODLISTENER for 10% off. It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You can sign up HERE to be the first to know when the wines you are hearing about are available in 2025!You NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!If you'd like to Support the Podcast, you can buy me a glass of wine and get a shoutout on a future episode.Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

Welcome to the KSL Greenhouse show! Join hosts Maria Shilaos and Taun Beddes as they talk about all things plants, tackle your toughest gardening questions, and offer tips that can help you maintain a beautiful yard. Listen on Saturdays from 8am to 11am at 102.7 FM, 1160 AM, kslnewsradio.com, or on the KSL NewsRadio app. Follow us on Facebook and Instagram at @kslgreenhouse. Happy planting! #KSLGreenhouse    Guest co-host: Dave Mecham    10:05 and 10:20 Feature: How to Control Pocket Gophers What are the benefits of the San Marzano and Roma tomato varieties? Can I get Glacier tomato plants from a nursery as a plant, or do I have to start my own from seed? How much sun do arborvitaes need in the winter? 10:35  How do I store and use the almonds from my almond tree? What kinds of onions are good for northern Utah? What are some good black tomatoes? Will the winter take care of flea beetles? When’s a good time to start thinking about lawn pre-emergent? What tomatoes have the least acid content for those who love tomatoes but have an acid reflex? 10:50  What tomatoes have the least acid content for those who love tomatoes but have an acid reflex? What is homesteading?

S3 Ep14 Episode Shownotes:“For someone in hospitality, the greatest gift is to serve others.” —Diane MinaBuilding a successful business is no easy feat. It takes a whole lot of passion, perseverance, and strategic vision to make it happen. And when it comes to the hospitality industry, the challenges can be even more intense. But the ones who rise to the occasion? They often uncover some seriously valuable insights that can inspire and guide others on their own entrepreneurial journeys. In this we're diving deep into the keys to sustained success in the culinary world.Diane Mina is a seasoned hospitality pro and the wife of the one and only Chef Michael Mina. With a diverse background spanning hotels, restaurants, and her own entrepreneurial ventures, Diane has a wealth of experience and an infectious enthusiasm that make her a total force to be reckoned with in this industry.Tune in as Diane shares her remarkable story, from her early days in hospitality all the way to the incredible growth and evolution of the Mina Group, the secrets behind their team-driven approach to running a culinary empire, the challenges of navigating the ever-changing restaurant landscape, Diane's signature Bloody Mary mix and future plans, plus much more!Connect with Heather: WebsiteFacebook InstagramLinkedInEpisode Highlights:03:29 Early Career07:30 The Growth of Mina Group26:41 Challenges and Success in the Resto Industry35:05 Diane's Bloody Mary Mix and Personal Projects47:16 Restaurant Concepts  50:45 Challenges and Future PlansConnect with Diane: Restaurateur Diane Mina created a one-of-a-kind, 100% Italian Bloody Mary Mix from her three decades of service working in the hospitality industry. She and her husband, Chef Michael Mina, founders of The Mina Group based out of San Francisco, own and operate over 30 restaurants across the globe. In 2014, Diane made her mark in creating a signature culinary blend specifically for their restaurant collection and within three years, launched her own company, TerraMina LLC, producers of Diane Mina's Garden Grown Blends® featuring, Diane's Bloody Mary and Dirty Diane's Jalapeño Bloody Mary both made with San Marzano tomatoes. Garden fresh taste with rich umami ingredients, Diane Mina's Garden Grown Blends® drink beautifully straight from the bottle or mixed with any chosen spirit.Website LinkedInInstagramSupport the show

The Ultimate Guide to Homemade Pizza: Techniques, Tips, and Toppings In this comprehensive episode of the Okayest Cook podcast, hosts Chris Whonsetler and Andy Heiser, along with their pizza-loving guests Scott and Karlee Latuszek, delve into the art of homemade pizza making. They share personal anecdotes and expert tips on getting the perfect pizza dough texture, the importance of using quality ingredients like San Marzano tomatoes for marinara sauce, and the benefits of sliced mozzarella cheese. The episode covers various pizza styles, such as Neapolitan and Chicago deep dish, and highlights unique toppings, including ‘nduja sausage and creative twists like BLT and Big Mac pizzas. Listeners will also discover techniques for using specialized tools like a baking steel and a Ninja wood fire pizza oven. Additionally, the conversation touches on side culinary adventures, including short rib pasta, chicken enchiladas, and perfecting steaks. Whether you're a novice or a seasoned home cook, this episode offers practical advice and inspiration for creating delicious homemade pizzas. https://chicagopizzaandovengrinder.com/ https://www.miguelspizza.com/ AI Generated ‘Chapters' 00:00 Pizza ASMR and Intro 00:42 Meet the Hosts and Guests 02:10 Weekly Food Highlights 07:49 Pizza Making Adventures 10:08 Dough and Sauce Secrets 23:03 Experimenting with Toppings 30:12 Cheese Choices and Techniques 32:33 Cheese Lovers Unite 32:44 Sauce Strategies 34:46 Pizza Party Memories 35:41 Pizza Styles and Preferences 36:33 Chicago's Best Pizza 37:20 Unique Pizza Experiences 39:56 Creative Pizza Toppings 46:27 Pizza Cutting Techniques 58:06 Pizza Dough Secrets 59:41 Perfecting the Pizza Experience

This is a marvelous soup chunky, thick, rich reduction of tomatoes, lightened with a big splash of heavy cream just at serving. Use local or homegrown tomatoes in the summer and well-drained canned San Marzano tomatoes when really good tomatoes are no longer available. A bowl of this with country-style bread, and you have a treat in store. 

#ItalianSecrets #ElkeHeselmeyer #DNEWS24 #PomodoroSanMarzanoSie wird die Königinder Tomaten genannt - il Pomodoro San Marzano. Die San Marzano-Tomate, bekannt als die „Königin der Tomaten“, ist eine der renommiertesten Tomatensorten weltweit. Sie stammt aus der Region Kampanien in Süditalien, wo sie seit Jahrhunderten kultiviert wird. Ihr Anbaugebiet liegt vor allem im fruchtbaren Boden der Region Agro Sarnese-Nocerino, am Fuße des Vesuvs. Dieser Boden, reich an vulkanischen Mineralien, verleiht der San Marzano-Tomate ihren unverwechselbaren Geschmack. Die San Marzano-Tomate ist bekannt für ihr längliches, zylinderförmiges Aussehen und ihre leuchtend rote Farbe. Ihr Fruchtfleisch ist besonders saftig, jedoch deutlich weniger wässrig als bei anderen Tomatensorten. Dadurch ist sie ideal für die Zubereitung von Tomatensaucen, die eine dickflüssige und intensive Konsistenz erfordern. Was die San Marzano-Tomate wirklich besonders macht, ist ihr ausgewogener Geschmack, der eine harmonische Mischung aus Süße und Säure bietet. Dieses Geschmackserlebnis ist der Grund, warum sie als unverzichtbare Zutat in vielen traditionellen italienischen Gerichten gilt, insbesondere in der berühmten „Sugo di Pomodoro“, der klassischen italienischen Tomatensauce.

Faiella Pastrychef, la rinomata pasticceria di San Marzano sul Sarno (Salerno) fondata da Vincenzo Faiella, noto lievitista e pasticciere, è pronta a riaprire le sue porte il 18 luglio con un look completamente rinnovato e una proposta ampliata. A soli tre anni dalla sua inaugurazione, la pasticceria si trasforma in un punto di riferimento non solo per gli amanti dei dolci, ma anche per chi cerca un'esperienza gastronomica innovativa.

From owning acclaimed eateries to forging unexpected alliances in a federal detention center, Frankie “Spice” Morelli has made his mark as a culinary maestro who respects the power of authentic Italian food. Now, in his publishing debut, Morelli creates and compiles delicious recipes, healthful nutrition and decades of experience into MOBB Cookbook & Diet: Savor and Slim the Italian Way (MOBB Publishing; ISBN: 9798989079612; Hardcover). It's a pizza box-sized, full-color coffee table cookbook blending 70-plus recipes, along with nearly 200 original full-color photos and tantalizing mob lore with a vital ingredient: a priority on health. Teaming up with Dr. Sandra “Diet Duchess” Frank, Ed.D., RDN, FAND, who nutritionally vetted the recipes in the book, Morelli guarantees that every dish in this book can be enjoyed as part of a well-balanced, nourishing diet. Whether cooking on-camera, providing b-roll footage for the perfect virtual demo, or just chatting with the host, producer or editor, Frankie can share his five secrets for making the BEST spaghetti and meatballs … this side of The Clink: Undercook your pasta because even when you take it out of boiling water it is still cooking! To prepare the sauce, sauté fresh garlic in oil, deglaze with white wine … and mix in salt and black pepper. To make the sauce, use only San Marzano tomatoes—they are imported from Italy and are naturally sweet without an acidic taste. With a stick or a home blender, puree the tomatoes and combine with the sautéed garlic mixture. Do not add sugar! Simmer it all on “low” for 4 hours. Make the meatballs as big as a softball … the smaller you make the balls, the harder they become when you cook ‘em. Use 80/20 ground beef/ground pork, parmesan cheese, breadcrumbs, parsley, eggs, cream, salt and pepper, and olive oil. Says Frankie, “The better the meatball, the more protection I had in The Joint!” Put the balls into the oven for 30 minutes at 325 degrees … take ‘em out, flip them and cook for the same amount of time … and that's it. Simplicity is the essence of Italian cooking! MOBB Cookbook & Diet includes an array of recipes, like Don Pasquale's Shrimp Scampi, Lucky Luciano's Luscious Lady Fingers and even Lou “The Hebrew Hammer's” favorite Matzo Ball Soup. It's filled with “fun” facts about notorious and alleged mobsters, including “Tommy Guns,” Jimmy “The Beast,” Jeremy “The Jett” and other members of the author's diverse circle of acquaintances from the Sicilian mob, Italian Cosa Nostra and the wide multicultural world of gangsters. Web: www.ourmobb.com About the Author Frankie "Spice" Morelli is a resilient culinary maestro and entrepreneur with an innate understanding of delicious and nourishing, authentic yet innovative Italian food. He owned and operated the award-winning Morelli's Ristorante Italiano in Florence, Colorado, and founded Nona Morelli Pasta, an international pasta and sauce company that supplied prominent retail chains, engaged in private-label partnerships with respected brands like Kraft Foods' Budget Gourmet, and pioneered the introduction of microwave pasta. After divesting the restaurant in 1990 and selling the company in 1992, he applied his business savvy to taking companies public through reverse mergers. For more information, please visit www.ourmobb.com. ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Here's a list of all the things I am growing this year: COOL WEATHER cilantro: Leisure Splits arugula: Organic Astro beets: Moneta F1, Avalanche, Touchstone Gold, Early Wonder, Merlin broccoli: Hybrid Mini, Monty F1 green cabbage: Golden Acre, Tiara napa cabbage: Bilko F1 pak choi: Li Ren Choi carrots: Napoli F1, Tendersweet, Sugarsnax cauliflower: Denali endive: Clodia parsley: Giant of Italy sage: Common Sage kohlrabi: Early White Vienna mustards: Miz America, Wasabina onions: Calibra Yellow Intermediate, Cabernet F1 Red Intermediate peas: Avalanche, Sugar Snap radishes: Sora turnips: Hakurei, Scarlet Queen WARM WEATHER dill: Bouquet beans: Goldilocks, Celine Organic, Celine basil: Amethyst Improved, Mrs. Burns' Lemon, Sweet Thai, Elidia cucumbers: Salt & Pepper, Marketmore, Supremo savory: Compact Summer Savory marjoram: Organic Sweet Marjoram peppers: Ace F1, Flavorburst F1, Sweet Banana, Jalapeno, Shishito, California Wonder squash: Delicata, Spineless Perfection, Sugar Baby tomatoes: Cherry Red, San Marzano, Paisano Plum Follow me on Instagram Shop the Grow & Flourish Planner

Links to things mentioned: Food wishers https://www.youtube.com/watch?v=9IcEyz5kAww&list=PL4oFkzfPBqYLGyse98PMXL70iEWYBHuN5&index=7Whiskey https://launcestondistillery.com.au/Pickles https://h2qshop.com/collections/pickles/products/killer-hogs-sweet-fire-pickles-hotThe Nicole photo https://www.peter-coulson.com.au/fashion-editorial#&gid=1145466279&pid=43Ingredients3 tbsp olive oil2 anchovy filets4 cloves garlic, minced2 tbsp chopped fresh oregano1/4 tsp red pepper flakes, or to taste1/4 tsp dried oregano1 can (28 oz) whole peeled “San Marzano” tomatoessalt and pepper to taste1/2 tsp sugarYoutube Podcast channel https://www.youtube.com/channel/UCxKRciYLnoJ20Kq-klz70oA YouTube Channel https://www.youtube.com/@PeterCoulsonPhotographer/featured Online tutorials: https://inspire.peter-coulson.com.auWorldwide Photography Workshops:https://workshops.peter-coulson.com.au​Websitehttp://www.peter-coulson.com.auBlog https://blog.peter-coulson.com.au/ Social mediahttps://twitter.com/_petercoulson

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

#airtable #on2air #builtonair 1/16/2024 - BuiltOnAir Live Podcast Full Show - S17-E02 ___________________________ The BuiltOnAir podcast is a live weekly show highlighting everything happening in the Airtable universe. Check us out at BuiltOnAir.com/join. Join our community, join our Slack channel, and see what's happening. ------------------------ SPONSORED BY On2Air - Airtable Apps and Integrations to run your business operations in Airtable Start a free 14-day trial of On2Air Apps - https://on2air.com?via=podcast ------------------------ ___________________________ IN THIS EPISODE

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

A quick clip of some San Marzano Sel Redorta Tomatoes I grew from Itlay. These were EXCELLENT! I could not get the exact variety again.. but I got a very similar variety from them last spring. It's growing in the lab now.#regenerativeagriculture #regerativefarming #realfood #soilhealthmatters #soilscience --- Send in a voice message: https://podcasters.spotify.com/pod/show/tfsncif/message Support this podcast: https://podcasters.spotify.com/pod/show/tfsncif/support

My guest in our first episode is Dan Richer, a fellow Matawan, NJ born chef and owner of Razza in Jersey City, which was named Best Pizza in North America by "50 Best". He's the author of the New York Times Best Seller, “The Joy of Pizza” my go-to book for at-home pizza making! With 5 James Beard Nominations under his belt, Dan has dedicated his professional career to understanding the intricacies of pizza and practicing his craft daily. And he's just plain funny. He's got all the tips to help elevate YOUR at home pizza game (or get started if you haven't yet).Dan shares his journey to creating his own unique famous pizza style and how he skipped his college graduation to fly to Italy and find clarity in his life. We talk about the importance of using local ingredients and the always hot discussion of 00 flour and San Marzano tomatoes and if they really make a difference...We taste an unexpected wine together in our Sip Spotlight and talk about our favorite pizza and wine pairings and how to get out of your own way to pursue your passions. I had an absolute blast talking with Dan and I think you'll really enjoy hearing his story and how he got to where he is today!You can follow him @danricher and @razzanj on IGGet your copy of New York Times Bestseller "The Joy of Pizza" Here Order Dan's Collaboration of the BEST Crushed red peppers here Check the link with my affiliate parter Wine.com for this episodes Sip Spotlight wine:Get your Coppola Claret Here!You can follow me on IG @nikkilamberti or on our Sip with Nikki Facebook PagePodcast website: www.sipwithnikki.com: Sign up here to be the first to know when a new episode releases!Finally, You can Support the Podcast Here so we can keep doing what we are doing!

You loved hearing Dora's journey back to health in Episode 195! Here's a little bonus Dora! You'll hear about her earlier life, which set a foundation she returned to that we can all benefit from considering. And we'll talk a little more about advocating for ourselves and loved ones in the medical care ("sick care"?) system and what the "walking prescription" Dora got from her meant for her. Thank you once again to Dora, for sharing her arduous but inspirational story with us! LET'S TALK THE WALK! ***NEW*** Facebook Group for Our Community! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com Wellness While Walking on Threads   RESOURCES AND SOURCES (some links may be affiliate links) DORA – WALKER, OPTIMIST, NUTURER-COOK Dora's Favorite NYC Farmers' Market Dora's Favorite Shelf Stable Ingredients: Chef's flour – fine Organic flour Pasta flour San Marzano tomatoes Dora's favorite online source for authentic Italian specialty foods   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!          

We're joined today by Dora, a listener from Queens, NY, who shares with us her health journey, that's harrowing at times and inspirational throughout. You'll hear the doctor it took years to find, and his simple prescription for her recovery, and how things have changed for Dora since her health started to deteriorate. She's a font of wisdom, fun, and positivity, and her love of life is infectious! Join me as I chatted with fellow walker, Dora! LET'S TALK THE WALK! ***NEW*** Facebook Group for Our Community! Join here for support, motivation and fun! Wellness While Walking Facebook page Wellness While Walking on Instagram Wellness While Walking on Twitter Wellness While Walking website for show notes and other information wellnesswhilewalking@gmail.com Wellness While Walking on Threads   RESOURCES AND SOURCES (some links may be affiliate links) DORA – WALKER, OPTIMIST, NUTURER-COOK Dora's Favorite NYC Farmers' Market Dora's Favorite Shelf Stable Ingredients: Chef's flour – fine Organic flour Pasta flour San Marzano tomatoes Dora's favorite online source for authentic Italian specialty foods   HOW TO SHARE WELLNESS WHILE WALKING Tell a friend or family member about Wellness While Walking, maybe while you're walking together or lamenting not feeling 100% Follow up with a quick text with more info, as noted below! (My favorite is pod.link/walking because it works with all the apps!) Screenshot a favorite episode playing on your phone and share to social media or to a friend via text or email! Wellness While Walking on Apple – click the up arrow to share with a friend via text or email, or share to social media Wellness While Walking on Spotify -- click the up arrow to share with a friend via text or email, or share to social media Use this universal link for any podcast app: pod.link/walking – give it to friends or share on social media Tell your pal about the Wellness While Walking website Thanks for listening and now for sharing! : )       DISCLAIMER Neither I nor many of my podcast guests are doctors or healthcare professionals of any kind, and nothing on this podcast or associated content should be considered medical advice. The information provided by Wellness While Walking Podcast and associated material, by Whole Life Workshop and by Bermuda Road Wellness LLC is for informational and entertainment purposes only. It is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment, and before undertaking a new health care regimen, including walking.     Thanks for listening to Wellness While Walking, a walking podcast and a "best podcast for walking"!          

Ah…there are few foods more gratifying, fun, aromatic, flavorful, and nostalgic than pizza. The world loves it, Americans are hooked, and 75,000 pizza entrepreneurs across the country are making a living throwing and spinning dough, topping it with San Marzano tomato sauce, topped with stretched mozzarella, olive oil and a touch of fresh herbs. Every town seems to have their pizzeria where local show-person pizzaiolos are dazzling customers with their ability to master their version of a classic “pie”. What does it take to be at the top of your pizza game, what does it mean to be “all in” with the craft, and what separates the good from the great? Join CAFÉ Talks Podcast for a chat with Master Pizzaiolo Leah Scurto from PIZZALeah in Sonoma, California as she gives us the “real story” about the craft that has become her passion. 

This week, the gals toss some dough and dish about a couple of crusty cases. Topics include a well-placed billboard, smuggled San Marzano cans, and the perennial debate about pineapple. Top off your cup of Piazza Grande Spumante Rosato di Modena, eat your crust, and tune in for Pizza Crimes. For a full list of show sponsors, visit 

This week the Troika discuss Tecumseh, the Native American Shawnee war chief who valiantly resisted the expansion into Native lands. We also discuss San Marzano tomatoes, Midjourney Tecumseh, the fact that there is a McDonalds on every Route 27 (prove me wrong,) and once again, the zergling rush in Starcraft. Enjoy!

Welcome everyone to another brand new episode of Nikoli's Kitchen! This week it's our first featured recipe of season five, and we're talking about homemade ravioli! That's scratch-made pasta, marinara, AND cheese filling, hand-stamped and cooked to perfection (when they didn't explode). I've still got some things to learn, but I've been workshopping this cheese recipe for the last couple months, and I really wanted to share it with you. Please check out the entire recipe breakdown and ingredient list below! Thank you all so much for listening!    Featured Recipe for this Episode Marinara Sauce 90 oz whole San Marzano tomatoes 4.5 oz tomato paste 1 c red wine 1/2 c garlic, finely chopped 3 c fresh basil, roughly chopped 2 T fresh parsley, roughly chopped 2 T fresh oregano, roughly chopped 1 yellow onion, finely diced 1/2 c olive oil Salt, pepper, and sugar to taste Add your olive oil to a large Dutch oven over mid heat. Add your onion and begin cooking, adding some salt. Cook for a few minutes until it becomes translucent. Add garlic and herbs and cook for 30-60 seconds, stirring frequently. Add your tomato paste and stir to combine. Cook for another 60 seconds. Add red wine and stir until everything is well-combined. Cook until it begins to simmer around the edges of the pot.  Add your San Marzano tomatoes and stir again. Cover and reduce heat to low and let the sauce slow cook for 2-4 hours. Season your sauce with salt, pepper, and sugar to taste. Use an immersion blender to blend your sauce down into a nice and smooth marinara (if desired).  Ricotta Mascarpone Cheese Filling 32 oz ricotta cheese 1 egg 2 T chopped Italian parsley 1/2 c chopped spinach 1 c chopped fresh basil 4 oz. Mascarpone cheese 8 cloves of garlic, minced 1/2 c fresh shredded parmesan cheese 1/2 c fresh shredded pecorino romano 1/4 c cornstarch Salt and pepper Combine all ingredients in a large bowl or in the bowl of a stand mixer. Whip the cheese mixture until light and fluffy. Homemade Pasta 1 c semolina flour 3/4 c all-purpose flour 8 egg yolks 3 T olive oil 3/4 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in more of your water a little at a time.   Once the dough has formed, knead it by pressing it out with the heel of your hand for 12-15 minutes or until the dough feels silky smooth. Form into a flat disc about 1" thick and wrap the dough in plastic wrap. Tap the edges against the counter to form it into a mostly uniform square. Rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in four equal-sized pieces. Keep the remaining dough wrapped until you are ready to use it.  Using a rolling pin, roll the dough out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Roll out a second sheet and keep it nearby. Add 1 T of cheese filling at 2" intervals along your sheet. Wet around the cheese filling with a little water and layer over your second sheet. Cut out your ravioli with your stamp. Stamp out all of your ravioli, then fold your remaining dough back together and continue filling and stamping until all of your dough is used up. Place a large pot of boiling water on the stove and add salt to taste. Once the water reaches a rolling boil, drop your fresh ravioli in. It will only take a couple of minutes to cook; the ravioli will float to the top when they're ready. Serve topped with your marinara sauce, shredded parmesan, and chopped Italian parsley.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881! I was thrilled to be invited back to Movie Reviews in 20 Qs, where I joined Liz and Billy to talk about the new murder mystery See How They Run! Tune in at https://mritqs.podbean.com/e/ep-216-see-how-they-run-w-nikoli-s-kitchen-and-we-watched-a-thing/! (Note: NSFW). I had the honor of joining Billy on the We Watched a Thing podcast to talk about the latest entry in the View Askewniverse, Clerks III! Check out our discussion at https://podcasts.apple.com/us/podcast/clerks-iii-w-nick-from-nikolis-kitchen/id1315531685?i=1000583178272 (Note: NSFW).    Credits Intro "Early Bloomer" by Magnus Ludvigsson. Licensed from Epidemic Sound. Check out his incredible music at https://open.spotify.com/artist/1ZdkboTg5bXbk7siTMxVc7. Outro "Midnight Swing" by Jules Gaia. Licensed from Epidemic Sound. Check out more of his wonderful tunes at https://open.spotify.com/artist/7GXiq6QQjWFEgHjd3TRaCt! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "I'm Still Missing You" by Wendy Marcini. "When the Ending Comes" by Gerard Franklin. "Langholmen" by Gustav Lundgren.

In this episode, learn what San Marzano tomatoes are, how to know when you have legit ones from Italy, and why you want to use these tomaotes in the first place. Check out our show notes page on where to buy authetnic San Marzano tomatoes.

Vulvar lichen sclerosus is a chronic condition that causes thin, white patches of skin, usually in the genital area. This condition occurs primarily in girls who haven't started menstruating and in postmenopausal women. Lichen sclerosus is thought to be related to genetics, immune disorders, trauma, or infection. Lichen sclerosus can cause discomfort, itching, and easy bruising or tearing of the skin. Treatment is usually topical corticosteroid ointments or creams used to reduce itching and complications, but as always... we do things that matter and we live differently.Facebook: The Eudaimonia CenterInstagram: theeudaimoniacenterTwitter: eu_daimonismFor more reproductive medicine and women's health information and other valuable resources, make sure to visit our website.Looking for a nutritional advantage? Try LIFE and get 30% off when you visit aminoco.com/LW30.Support the show

On this episode of In the Cut, Ghetto Gastro explores how NY pizza has a flavor and style all its own; join the guys in discussing how the dish has evolved from the Italian pie into something wholly New York. Jon, Pierre, and Les talk about their favorite spots in town, and interview Dominican chef Scarr Pimentel of Scarr's Pizza, who mills his own grains every day for sensational, delicious slices. As an homage to NY, the guys take you into the lab to cook you up a pie with bubbling mozzarella and gorgeous San Marzano tomatoes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Michaela Quinlan, certified sommelier, and Robert Tas visit 22 Bowen in Newport where they serve steak and fresh, local seafood in a classy nautical-themed dining room with waterfront views. This charming restaurant is defined by its casual elegance, indulgent food, classic drinks and warm, genuine hospitality, and did we mention the wine list? It's a lively, ever-evolving list that includes both the traditional and trending wines. Wines reviewed include: 2020  La Chapiniére, “Touraine”, Loire Valley 2019 La Posta, “Paulucci” Malbec, Mendoza, Argentina 2019 San Marzano, “F Rosso” Negroamaro, Puglia, Italy For more information on today's episode, and the wines you love to love, visit www.corkrules.com.

The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion. In this episode of Chef AF, I chat with Chef Antonio Giordano, the Executive Chef of Eataly Silicon Valley where he heads all back of house operations including two restaurants and leads the team with all culinary initiatives. Giordano was born in Salerno, Italy which is close to the Amalfi Coast. His passion for food and cooking started at home with his mother. Giordano's passion for cooking was strong and after leaving university he began to cook. He was an apprentice at Arquade in Verona and then he moved to Rome to expand his culinary skills and joined Al Presidente as pastry chef before being designated as Opening Chef for the prestigious culinary school, Gustolab International; Food Systems and Sustainability. We talk about Eataly and Chef Giordano says, “Eataly is first of all a marketplace, a restaurant, and a school. Our philosophy is based on three key principles: eat, shop and learn. So basically everything is happening in Eataly. The beauty of being a chef of Eataly, I personally believe that just because I work here and because this is the way it is for an Italian chef, this is probably one of the best places to work because Eataly represents the Italian flagship for food.” Eataly offers customers the ability to taste dishes in their restaurants, next you can find the same ingredients in their marketplace, and then discover how to recreate the recipes at home.Giordano says they make many of their products in house daily like fresh mozzarella. Eataly offers Italian products made by Italian producers, regional farmers, in-house bakers, and pasta makers. You can find extra virgin olive oil, San Marzano tomatoes, and air-dried pasta or dine at Terra, a rooftop restaurant and lounge. To hear Giordano's best advice for aspiring chefs and more on the Eataly experience plus his recipe for Spaghetti Alla Nerano check out this episode of Chef AF “It's All Food” or you can listen at Spotify!

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

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

Mal wieder eine Folge ohne allzu viel musikalisches Durcheinander. Wir hören 'Duo Duo' von The Düsseldorf Düsterboys, 'The Alchemist's Euphoria' von Kasabian und 'Arrangements' von Preoccupations. Der Wein kommt diesmal aus dem Süden Italiens, es handlt sich um einen Primitivo vom Weingut San Marzano aus dem Jahr 2020.

Lunedì 24 Ottobre alle ore 18:30 presso lo stabilimento Solania in via Provinciale Nocera-Sarno (Località Fosso Imperatore) di Nocera Inferiore (SA) al via la quinta edizione dell'evento “Il Mio San Marzano”, promosso dall'azienda Solania srl, leader nel settore della trasformazione del pomodoro San Marzano in collaborazione con Perrella, distributore esclusivo di Solania in Campania e Molise.

Video: Interview with Dr. Rupert Sheldrake (41:21) Stomach cancer cells halted with whole tomato extracts Sbarro Institute for Molecular Medicine at Temple University  October 10, 2022 The Mediterranean diet has become regarded as highly beneficial to overall health, maintaining ideal weight and a reduced risk of cancer plus many other chronic disease conditions. One of the staples of this diet is tomatoes, especially the low-acid varieties that are grown in Italy and its impact on cancer risk is quite interesting. Recent research by the Sbarro Institute for Molecular Medicine at Temple University in Philadelphia, Pa. has confirmed that two tomato cultivars grown in Southern Italy inhibit both malignant features and cellular growth in stomach cancer cells. For the study, whole tomato lipophilic extracts were analyzed for their ability to fight and diminish neoplastic features of stomach cancer cells. Both the Corbarino and San Marzano tomato varieties were found to inhibit the cloning behavior of malignant cancer cells as well as impede their growth. When tomato extracts were used on stomach cancer cells, key processes related to cell development, migration and proliferation were inhibited. The tomato extracts ultimately induced apoptosis, or cancer cell death in cancer cells. The study results were published in the Journal of Cellular Physiology. Significantly, the tomato extracts contributed to the movement of cancer cells away from the primary tumor, which resulted in their death. These anticancer effects weren't related to just one particular compound such as lycopene. Instead, the whole tomato seemed to contribute to its anticancer effects. Previous studies had suggested the carotenoid compound lycopene, which creates the orange-red color of tomatoes, is what fights cancer cells. While lycopene may still be a major factor, the entire tomato seemed to have a highly potent effect against cancer. Amino Acid Arginine Found As Effective As Drugs For Glucose Metabolism And DiabetesUniversity of Copenhagen & University of Cincinnati, October 9, 2022 If you suffer from type 2 diabetes, you may want to consider snacking on nuts to treat the condition. Supplementation with the amino acid arginine, commonly found in almonds and hazelnuts, could help to improve glucose metabolism by as much as 40%, according to new research in mice. The study shows that supplementation with the amino acid significantly improves glucose metabolism in both insulin-sensitive and insulin-resistant metabolisms. In new experiments, researchers from the University of Copenhagen working in collaboration with a research group at the University of Cincinnati, have demonstrated that the amino acid arginine, found in salmon, eggs, and nuts, improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice.

”In fact, the amino acid is just as effective as several well-established drugs for type 2 diabetics,” says postdoc Christoffer Clemmensen.  As improbable as it may seem, the most important molecule in regulating the function of our arteries is nitric oxide (NO), a gas better known to us as an air pollutant. As synthesized in our arteries in tiny quantities, however, NO acts as a powerful mediator of vasodilation, the mechanism by which arteries dilate, when necessary, to lower our blood pressure and increase the flow of blood to tissues that need it. The principal source of our NO is arginine. This occurs via enzyme-catalyzed reactions that occur in endothelial cells, the thin layer of smooth, tightly “tiled” cells that line the inner walls of our arteries. 

What researchers have found is that L-arginine potentiation of glucose-induced insulin secretion occurs independently of NO.

 The researchers found that arginine improves glucose metabolism significantly in both lean (insulin-sensitive) and obese (insulin-resistant) mice. “We can also see that arginine increases the body's production of glucagon-like peptide-1 (GLP-1), an intestinal hormone which plays an important role in regulating appetite and glucose metabolism, and which is therefore used in numerous drugs for treating type 2 diabetes,” said Clemmensen. Supplemental dosages of 6 to 8 grams L-Arginine per day are considered safe. Although available in food, for some applications such as stimulating secretion of growth hormone from the pituitary, it is not released quickly enough as the food is digested. The supplemental doses taken on an empty stomach will arrive at the blood-brain barrier without competition. Then growth hormone secretion will be stimulated which in turn can affect glucose metabolism Increasing green space could narrow lifespan gap between poorest and richest areas University of Glasgow (Scotland), October 19, 2022 Increasing the amount of natural (green and blue) space and private gardens has the potential to narrow the lifespan gap between those living in the most and least deprived areas, suggests research published online in the Journal of Epidemiology of Community Health. Each 10% increase in natural space is linked to a 7% fall in the incidence of early death among the under 65s, the findings indicate.  It's not clear if access to natural space might also be associated with differences in lifespan and protection against an earlier than expected death, so the researchers used the measure of “years of life lost,” or YLL for short, to try and find out. Natural space was defined as: woodland; scattered trees; scrub; marsh; heath; open water (inland or tidal); semi natural grassland; general natural areas, such as grass on sports pitches, roadside verges, and farmland; agriculture; hard bare ground, such as rocks, boulders, and cliffs; and soft bare ground, such as sand, soil, and foreshore. Areas with the highest income deprivation had the lowest average percentage cover of natural space and gardens (58.5%, 49–65%). People living in these areas had the highest levels of ill health. The study found that every 10% increase in natural space cover was associated with a 7% fall in the incidence of premature death.  Food for thought: Study finds link between depression and unhealthy diets Macquarie University, October 18, 2022 A Macquarie University study of 169 adults aged 17 to 35 found those eating a Western-style diet were more likely to have lower levels of kynurenic acid (KA)—a small molecule important to a number of bodily functions—and report higher levels of depression than those eating diets rich in fresh fruit and vegetables. Neuroscientist Dr. Edwin Lim and neuropsychologist Dr. Heather Francis published a paper on the findings of the study in the journal Frontiers in Nutrition. “Western-style diets high in fat, sugar and processed foods were already known to increase the risk of depression, but this is the first time a biological link involving the kynurenine pathway has been established,” Lim says. “People from the group eating an unhealthy diet had lower levels of KA and more severe symptoms of depression. This indicates that KA may help to protect us against depression.” The human body has a number of ways of producing important molecules and metabolites necessary to keep it functioning. One of these important molecules is tryptophan—an essential amino acid that the body can't make itself, that is found in foods like dairy products, poultry, bananas, oats, nuts and seeds. When tryptophan is broken down, it can produce either serotonin and melatonin—important for our mood and sleep—or it can be processed by the kynurenine pathway, which creates KA and other important metabolites linked to neurodegenerative diseases such as Alzheimer's disease. Lim says this is the first time anyone has been able to show that Western-style diet has an effect on the way that tryptophan is metabolized in otherwise healthy young people. “There is, however, a clear relationship between an increased risk of depression and eating an unhealthy diet that is high in fat, sugar and processed foods, giving us all the incentive to eat more fresh vegetables and fruit,” she says. Study finds Mediterranean diet more effective cure for acid reflux than meds Feinstein Institute for Medical Research & New York Medical College, October 8, 2022 Sticking to a Mediterranean diet is just as effective at controlling reflux as medicines prescribed to millions of people each year, research suggests. Patients who ate primarily fish, vegetables and whole grains – and drank alkaline-heavy water – reported a greater reduction in their symptoms than those on proton pump inhibitors (PPIs), the small study found. Patients who ate fish, vegetables and whole grains reported a greater reduction in symptoms than those on proton pump inhibitors (PPIs), the study found Gastric, or oesophageal, reflux describes the traveling of stomach contents back up into the esophagus — a reversal of the normal flow. This is due to a poorly functioning lower esophageal sphincter, a ring of muscle at the top of the stomach that normally shuts to stop the contents of the stomach leaking out and up the foodpipe.  In the study, published in the journal JAMA Otolaryngology – experts compared 85 patients treated with PPIs with 99 who followed a 90 percent plant-based, Mediterranean-style diet, who also drank alkaline water. The diet consisted mostly of fruits, vegetables, grains and nuts and barely any dairy or meat including beef, chicken, fish, eggs and pork. People were also told to avoid known triggers of reflux, including coffee, tea, chocolate, fizzy drinks, greasy and fried food, spicy food, fatty food and alcohol. Patients on the plant-based diet also lost weight and needed fewer medicines for other conditions, including high blood pressure and high cholesterol. ‘The results we found show we are heading in the right direction to treating reflux without medication.'   Shorter sleep in later life linked to higher risk of multiple diseases University College London, October 19, 2022 Getting less than five hours of sleep in mid-to-late life could be linked to an increased risk of developing at least two chronic diseases, finds a new study led by UCL researchers. The research, published in PLOS Medicine, analyzed the impact of sleep duration on the health of more than 7,000 men and women at the ages of 50, 60 and 70, from the Whitehall II cohort study. Researchers examined the relationship between how long each participant slept for, mortality and whether they had been diagnosed with two or more chronic diseases(multimorbidity)—such as heart disease, cancer or diabetes—over the course of 25 years. People who reported getting five hours of sleep or less at age 50 were 20% more likely to have been diagnosed with a chronic disease and 40% more likely to be diagnosed with two or more chronic diseases over 25 years, compared to people who slept for up to seven hours. Additionally, sleeping for five hours or less at the age of 50, 60, and 70 was linked to a 30% to 40% increased risk of multimorbidity when compared with those who slept for up to seven hours. Researchers also found that sleep duration of five hours or less at age 50 was associated with 25% increased risk of mortality over the 25 years of follow-up—which can mainly be explained by the fact that short sleep duration increases the risk of chronic disease(s) that in turn increase the risk of death. “Our findings show that short sleep duration is also associated with multimorbidity. As part of the study, researchers also assessed whether sleeping for a long duration, of nine hours or more, affected health outcomes. There was no clear association between long sleep durations at age 50 and multimorbidity in healthy people. Study finds Mediterranean diet more effective cure for acid reflux than meds Feinstein Institute for Medical Research & New York Medical College, October 8, 2017 Sticking to a Mediterranean diet is just as effective at controlling reflux as medicines prescribed to millions of people each year, research suggests. Patients who ate primarily fish, vegetables and whole grains – and drank alkaline-heavy water – reported a greater reduction in their symptoms than those on proton pump inhibitors (PPIs), the small study found. Gastric, or oesophageal, reflux describes the traveling of stomach contents back up into the esophagus — a reversal of the normal flow. This is due to a poorly functioning lower esophageal sphincter, a ring of muscle at the top of the stomach that normally shuts to stop the contents of the stomach leaking out and up the foodpipe.  In the study, published in the journal JAMA Otolaryngology, experts compared 85 patients treated with PPIs with 99 who followed a 90 percent plant-based, Mediterranean-style diet, who also drank alkaline water. The diet consisted mostly of fruits, vegetables, grains and nuts and barely any dairy or meat including beef, chicken, fish, eggs and pork. People were also told to avoid known triggers of reflux, including coffee, tea, chocolate, fizzy drinks, greasy and fried food, spicy food, fatty food and alcohol. Patients on the plant-based diet also lost weight and needed fewer medicines for other conditions, including high blood pressure and high cholesterol. ‘The results we found show we are heading in the right direction to treating reflux without medication.'

Unsere wahrscheinlich wichtigste Folge bisher: Wir machen uns (verbal zumindest) komplett nackt und sprechen über Schuldgefühle und das gelegentliche Verzweifeln am Leben. Plötzlich finden wir uns also wieder in einer Diskussion über Trauer, Todestage und Selbstmitleid – und wir reden darüber, wie man mit Phasen umgeht, die sich so anfühlen, als würde die eigene Welt untergehen. Und weil uns das noch nicht düster genug ist (sorry Leute!), geht's auch noch um die These des ,,Rechts auf den eigenen Tod” und deren Konsequenzen. Zum Glück sind wir beide nicht direkt derselben Meinung, sodass ihr euch beim Anhören unseres Elends wenigstens nicht langweilen müsst. Währenddessen lernt Marie in Neapel aber auch ein paar schöne Dinge kennen: Kommunikation ohne Sprache, San Marzano Tomaten und sich einfach mal dem Genuss hinzugeben. Instagram: @mitoffenenarmen_podcast Notfallnummern Bei Suizidgefahr: Notruf 112 (LIEBER EINMAL ZU VIEL ALS ZU WENIG) Beratung in Krisensituationen: Telefonseelsorge (0800/111-0-111 oder 0800/111-0-222) oder Kinder- und Jugendtelefon (Tel.: 0800/111-0-333) oder Ärztlicher Bereitschaftsdienst: 116117 --- Send in a voice message: https://podcasters.spotify.com/pod/show/mitoffenenarmen/message

Wine Road Podcast Episode 156 Sponsored by Ron Rubin Winery Episode 156 | Mitch Blakeley, Operations Manager, Pedroncelli Winery We chat with Mitch, 4th generation at the winery, about his duties at Pedroncelli where it's truly a family affair as approach their 95th Anniversary! We sip on the 2019 Pedroncelli Mother Clone Zinfandel. Wine of the Day: Pedroncelli 2019 Mother Clone ZinfandelFast Five Recipe: Easy Pasta Sauce from Deb Osborn, Wine Road Event ManagerBook of the Day: VINO: The Essential Guide to Real Italian Wine by Joe Campanale. Podcast Sponsor: Ron Rubin Winery SHOW NOTES 1:00 Mitch began learning the basics of vineyard management working with his father Lance Blakeley in the vineyard. It's a legacy of viticulture. 4:22 Mitch explains the day-to-day duties that he oversees at the winery. 5:46 Wine of the Day: Pedroncelli 2019 Mother Clone Zinfandel the flagship wine at the winery. The Mother Clone Zinfandel has a bit of “extra” going on in terms of nose and palate and pairs great with food. 9:00 What to expect when you visit the Pedroncelli tasting room and there's a good chance you'll meet Mitch when you are there. Appointments needed during the week, but stop by if you are in the area. 12:15 Great story on multi generation families now on the Wine Road blog, Along the Wine Road. Pedroncelli one of the early pioneers in the family wine business. 13:33 Mitch's gives his suggestions for visitors on what not to miss. Mitch was born and raised in the area and he loves the outdoors along with fishing and golf. Lake Sonoma Recreation area is great spot to hang out. 18:22 Big News--Mitch about to become a father for the first time! Congratulations! 22:15 The vineyards around Pedroncelli are a sight to behold. 23:27 Fast Five Recipe – Easy Pasta Sauce from Debbie Osborn, Event Manager at the Wine Road. Ingredients: 20 oz. Can of San Marzano tomatoes, one stick of butter, sweet onion cut in half, salt and pepper to taste. Directions: Throw the tomatoes in a pot. Add the butter and onion and simmer on low for an hour to two hours. Then take the onions out and immersion blend the remaining sauce and salt to taste and that's it! Simple and easy and delicious! Enjoy with All the Wine! 25:46 Book of the Day: VINO: The Essential Guide to Real Italian Wine by Joe Campanale. 28:26 Check out our page on the Wine Road site that lists and links to all the wineries that produce Italian varietals under the heading: The Italians. https://www.wineroad.com/italians/ 30:40 Visit Pedroncelli and be treated like family. Visit the Pedroncelli website or call the winery directly at 707- 857-3531 32:04 ONE MORE THING – If you are in charge of corporate gift buying where you work plan now for the holiday season and use the link on Wine Road.com. Links Pedroncelli Winery Pedroncelli Mother Clone Zinfandel Northwood Golf Course Links at Bodega Harbour Sebastopol Golf Course VINO: The Essential Guide to Real Italian Wine by Joe Campanale Multi-Generation Family Wineries Corporate Gift Giving Ron Rubin Winery Credits: The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/  

Please welcome Christina Conte, creator of Christina's Cucina, to our #LittleItalyPodcast, talking to us about Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes. In other words, not all tomatoes are created equal, and this is the real deal. Christina has dedicated her work to discussing Italian cuisine, ingredients, preparation, and even desserts, like the rhubarb bread pudding with orange custard currently you featured on her website. OMG! Today, we speak to her about the Pomodoro San Marzano dell'Agro Sarnese-Nocerino DOP tomatoes. In other words, the king of all tomatoes, a staple in any authentic Italian restaurant and kitchen. A little background. The San Marzano dell'Agro Sarnese-Nocerino DOP has been growing for over 300 years in the Provence of Salerno. The tomato was a gift from the Viceroy of Peru to the Bourbon King of Naples back in the 1770's, and it's considered the best of the best because it grows in a Mediterranean rich volcanic soil saturated in potassium and phosphorus. It's to die for. Want to learn more? Join our show with Christina, and you'll soon become an expert on these amazing tomatoes, too. Learn to cook with it, eat it, these tomatoes could very well change your life. Our show is also released on #DeborahKobyltLIVE. Please find our interview on all video and audio platforms. And invite your friends, too

Hello everyone and welcome to the final episode of the second season! This week, I talk about setting up my new studio, say a fond farewell to a good friend in podcasting, and break down a full recipe for Black Bean Chili! You definitely need to check this recipe out! This is the season finale, but don't worry- you'll still get delicious quick bites delivered to your ears every Thursday until the premiere of season 3 on November 22nd. Thank you all so much for your support! And thank you so much for coming on this journey with me.   Featured Recipe for this Episode 3 cans of black beans (15.5 oz each) 1 lb of lamb, chopped 2 lbs chuck roast, chopped 3 large bell peppers (various colors), fire roasted & chopped 3 poblano peppers, fire roasted & chopped 4 jalapeño peppers, fire roasted & chopped 1 c red onion, chopped 2 c yellow onion, chopped 1/2 c garlic, minced 4 T grapeseed oil 6 T butter 3 c red wine 1 can of whole San Marzano tomatoes (90 oz)  1 tube or can of tomato paste (4.5 oz) 3 t white sugar 1 T dark brown sugar 1 c fresh basil, roughly chopped Chili powder, cumin, paprika, turmeric, salt, and pepper to taste 2 T fresh oregano 5 bay leaves 2 t fresh thyme 8 oz block of cheddar cheese, shredded Note before you begin- chop your meat and veggies so they're all the same size! Consistency is key! Roast your peppers over your stove burners until charred to your liking- you can skip this step if you wish. Chop your peppers and onions and set them aside. Drizzle 2 T grapeseed oil in a large skillet or Dutch oven and heat over mid-high heat. Season your lamb and beef with salt, pepper, and cumin and sear until nicely browned. Remove from the heat and transfer it to a bowl. Reduce heat to medium and add the remaining grapeseed oil to your pot.  Add peppers and onions and sprinkle in some salt and dark brown sugar to help them cook down. Add 1-1/2 c of the red wine and the butter. Reduce heat to low and cover, cooking for 15-20 minutes or until softened. While your peppers and onions are cooking, drain and rinse your black beans. Remove cover and return heat to medium to cook off remaining liquid. Add your meat and the black beans to the pot. Hand-crush your San Marzano tomatoes and add them to the pot. Add your garlic, white sugar, remaining red wine, and tomato paste to the pot. Add your basil, oregano, thyme, and bay leaves to the pot. Stir everything until well-combined. Reduce heat to mid-low and cover until it is simmering. Season your chili to your taste- Mine was 3 T cumin, 1 T paprika, 1 t chili powder, 1 t chipotle chili powder, 1 t cayenne pepper, 1 T turmeric, 1 T black pepper, and 2-3 T salt.  Reduce heat to low and cook the chili, stirring periodically, for 3-4 hours. Serve topped with freshly-shredded cheddar cheese. Calories per serving- 275 to 285 not including the cheese (1 cup per serving). Yield- 24 cups (approximate).   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits Intro Music "Daybreak," and Outro Music "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Music in this episode is by Ever So Blue. Licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Learn more about the artist and listen at https://open.spotify.com/artist/6LwcYWG1molG0KW2xwnPd2. Track Listing: "Onthou" "Remembering" "Cessura" "Taiga" "Legato" "At Dawn"

This episode is also available as a blog post: https://thecitylife.org/2021/10/16/celebrate-national-pasta-day-with-i-%e2%9d%a4-san-marzano-dop/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Hello everyone and welcome to another new episode of Nikoli's Kitchen! I hope you're doing absolutely amazing out there, wherever and whenever you are. Thank you so much for all that you do and for being a light in my life. This week on the show it's all about PIZZA! I'm so excited to talk to you guys about my new dough recipe, my new sauce recipe, and to break down three different varieties of pizza I made over the past two weeks. I know this episode took a bit longer to come out and I apologize, but my move is a month away and life is insane. Thank you all so much for your support, for listening, and for your patience. And most of all, for believing in me.   Featured Recipes for this Episode Pizza Dough:  1-1/2 cups hot water  1/4 c plain Greek yogurt 2 T olive oil  2 t Salt  1 t white sugar 1 t garlic powder  2 cups unbleached all-purpose flour  2 cups bread flour 3 t yeast  Combine the Greek yogurt, water, and sugar and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball.  If you're using this right away- Coat the inside of a large bowl or your mixing bowl with olive oil or olive oil spray and then return the dough to the bowl. Cover the bowl with a wet warm hand towel and leave to rise for 1 hour. If you're using this immediately, skip to "preparing your pizza dough." If you're freezing it, read on! If you want to freeze this- Separate your dough into two equally-sized dough balls. Drizzle about 1/2 T to 1 T olive oil into a large gallon-sized Ziploc bag.  Lay the bag flat and press the oil around so it coats the entire inside. Add the ball and seal the bag, removing as much air as you can.  Store in the freezer for future use.  When thawing- remove from the freezer 24 hours before you want to use it and put it in the fridge. Remove dough bag from fridge 3-4 hours before you intend to use it and leave in a warm place to rise in the bag.  Preparing your pizza dough- After the dough rises, separate it into two equally-sized dough balls.  Sprinkle a light dusting of cornmeal on your counter or surface.  Begin working your dough out by hand, keeping it circular.  Use a rolling pin as needed, flipping it periodically and stretching it to the size of your pizza pan.  Transfer the pizza dough to a sprayed pizza pan and press out all the way around. Calories per serving (1 full pizza dough) - 552. Approximate Yield - 2 pizza doughs.   Pizza Sauce: 1 90-oz can whole San Marzano tomatoes  2 4.5-oz tubes of tomato paste (16 T) 1-1/2 c garlic, crushed and chopped  5 c fresh basil, roughly chopped  1 red onion, chopped  1/2 c olive oil  Salt, pepper, and sugar to taste  Add the olive oil to a large Dutch oven at mid heat.  Add your onions and cook for a few minutes, sprinkling some salt to sweat them out a bit. Cover and reduce the heat to low and let them saute for 15-20 minutes or so until nicely softened and caramelized.  Remove the cover and return to mid heat.  Add the basil and half of your garlic and cook for 1 minute, stirring so nothing burns.  Add your tomato paste and stir until well-incorporated, cooking for another minute or so.  Add your San Marzano tomatoes and the rest of your garlic. Blend the entire mixture with an immersion blender until blended smooth. Stir sauce together to combine and cook until it starts to bubble; reduce the heat back to low and cover and allow the sauce to slow-cook for at least 30 minutes (I let mine go for at least an hour or two every time).  At some point during this cooking process, season with salt, pepper, and sugar to taste. I typically do about 1-2 T of salt, 2-3 T of pepper, and just about 1 t of sugar. Calories per serving (1 c sauce) - 185. Approximate yield - 12 cups.   Pizza Three Ways! ~| All of the pizzas below are baked at 450° for 12-15 minutes or until the cheese on top is browned. Remember to preheat your oven! |~ Cheese Pizza! 1-1/2 c pizza sauce 1 pizza dough 2 c shredded mozzarella cheese olive oil salt pepper Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T olive oil and brush around the crust. You only want JUST enough to cover it so add it 1/2 T at a time as you go. Add your sauce in an even layer. Add your cheese. Season with salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Cut and serve! Calories per serving (pizza, one piece) - 265. Approximate yield - 8 slices. Parmesan Arugula Pizza! 2 cups of arugula, roughly chopped 1/2 red onion, thinly sliced 2 roma tomatoes, thinly sliced 1/2 c parmesan cheese, shredded 1/2 c parmesan cheese, thinly sliced 1-1/2 c shredded mozzarella cheese Dipping oil salt pepper Balsamic reduction Place your thinly-sliced tomatoes onto a paper towel and sprinkle lightly with salt. Add another paper towel over the top (this will keep them from making your pizza too soggy). Set aside while you prep your pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Drizzle on between 1 to 2 T dipping oil and spread it around in a thin layer. Add as you go so the pizza doesn't get too wet; go about 1/2 T at a time. Add your tomatoes to the dough, then layer over your red onions. A mandolin is your friend for super-thin and consistent slices. Layer on your shredded mozzarella and the shredded parmesan. Season w/ salt and pepper. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove from the oven and top the pizza with the arugula and slices of parmesan cheese and add more black pepper. Allow to rest for a few minutes before slicing. Serve with a light drizzle of balsamic reduction. Calories per serving (pizza, one piece) - 270. Approximate yield - 8 slices. Breakfast Pizza! 8 large eggs 2 T half & half 1 c breakfast sausage, seared and chopped 1 c shredded cheddar cheese 1 c shredded mozzarella cheese Salt Pepper 1 T melted butter Chopped scallions Cut your breakfast sausages lengthwise and give them a good hard sear on both sides. Prepare your scrambled eggs with the half & half. You want them to stay a little wetter than you normally would make them, they'll finish on the pizza. Spray your pizza pan with olive oil cooking spray. Work your dough out to the size of the tray and place it in the pizza pan, leaving a slightly thicker lip around the edge. Careful not to stretch your dough too thin; work it around in the pan so you don't leave any spots super thin. Spread your melted butter in an even and thin layer over your dough. Layer your eggs over the dough, then layer in your sausages. Some fresh-diced tomatoes would definitely be at home here as well. Layer over your cheddar and mozzarella cheeses. Add salt and pepper to season. Bake in your preheated oven for 12-15 minutes or until the pizza is cooked through and the cheese on top is just starting to brown around the edges. De-pan your pizza in the oven (this is why you need to make sure your dough is thick!) and let it continue baking until browned nicely on top. Remove and cool for at least 5 minutes. Top with freshly-chopped scallions just before serving for a fresh crunch. Calories per serving (pizza, one piece) - 380. Approximate yield - 8 slices.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances Please check out my segment of Heather's podcast at https://justheathers.com/nicholas-haskins/. Thank you so much for having me on the show Heather! Watch me cook Keto Chocolate Chaffles LIVE with Tricia & Siana of 2 Girls on a Bench at https://www.twitch.tv/videos/1039494727! I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies.   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! "Trust," and "Now & Forever" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! "Ambiment" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

How will the West Virginia University football team bounce back from Saturdays last-second loss to No. 4 Oklahoma?Will the Mountaineers use the heartbreaking loss as a catalyst or will it have a lingering negative impact? Those are just two of the questions the "Guys" debate as WVU prepares to host its Big 12 opener Saturday against Texas Tech. Brad and Tony also answer listener questions that range from scripted plays to the value of growing San Marzano tomatoes in Jackson County. Join the crew on Thursday for their preview of the Mountaineers and Red Raiders.

Gardeners around the northern hemisphere have their tomato plants in the ground. They're growing, but some of them are developing problems, already! Why are there cracks appearing in the tomatoes? Why is the skin yellowing? And what is that big ugly brown spot on the bottom of the tomato? What's a gardener to do? Today, it's Tomato Troubleshooter 2021, Part 1.It's all on episode 109 of the Garden Basics with Farmer Fred podcast, brought to you today by Smart Pots and Dave Wilson Nursery.  And we will do it all in under 30 minutes. Let's go!Pictured:Blossom End Rot in a San Marzano paste tomato.Links:Smart PotsDave Wilson NurseryFarmer Fred Rant: Tomato TroubleshootingFarmer Fred Rant: Blossom End RotUC Davis ArboretumMore episodes and info available at Garden Basics with Farmer FredGarden Basics comes out every Tuesday and Friday. More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred. Please subscribe, and, if you are listening on Apple, please leave a comment or rating. That helps us decide which garden topics you would like to see addressed.Got a garden question? There are several ways to get in touch: leave an audio question without making a phone call via Speakpipe, at https://www.speakpipe.com/gardenbasicsText us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local. And thank you for listening.All About Farmer Fred:Farmer Fred website: http://farmerfred.comDaily Garden tips and snark on TwitterThe Farmer Fred Rant! BlogFacebook:  "Get Growing with Farmer Fred"Instagram: farmerfredhoffmanFarmer Fred Garden Videos on YouTubeAs an Amazon Associate, I earn from qualifying purchases from possible links mentioned here

Fred Mortati of Orlando Foods on his experiences growing up, food distribution, the progression of food products including San Marzano tomatoes, and coming out on the other side of the COVID 19 Pandemic.

The gardening with Joey and Holly Radio Show heard weekly March - Oct our 2021 anonymous Survey Garden survey https://docs.google.com/forms/d/11zLBO6dluGFLbLYqDUw6C3GA88Co39xbOCbOiUy7hVc/edit?gxids=7628 Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment four Joey and Holly answer gardeners questions 1.Q: I have rhubarb seeds. Is it too late to plant them? A:Yes you can start it from seed normally you would want to start in 10 weeks before your last frost date indoors. But it you start it now it will be fine 2.Q: I'm in Zone 4 and hoping there are edibles that can be started from seed at this late date? Thank you for sharing your wisdom A: At this point of time in mid May You can start tomatoes indoors and plant them out in 4 or 6 weeks. Other than that in Zone 4 it is best to direct sow them from seed. bean, cucumbers at the right time yes pepper and tomatoes from seed outside Holly did it when she was younger. 3 Q: For two years I have bought chive and bunching onions seeds from different places. They will not germinate. I wait 4 weeks and them try planting more seeds. I use Miracle Grow soil and purchased garden dirt. I have them under grow lights. Everything else I plant grows well, flowers, peppers, squash, tomatoes, etc. Why will my chives and bunching onions not grow? Thank you for any suggestions you can give me. A:The only thing we can think of is the seeds might be too old. It sounds like you have the right conditions, so it really could be the seeds. Onion seeds lose germination quickly after 1 year. It usually only takes them 4 - 10 days to sprout. You may want to buy starts now or make sure you purchase seeds fresh next year. 4. David listent the show via podcast out of maine and whats to knowWhat books would you recommend on square foot gardening? A:Thank you for your email and listening to The Gardening with Joey and Holly Radio Show podcast formerly known as The Wisconsin Vegetable Gardener radio show To answer your question the best book for square foot gardening would be All New Square Foot Gardening by Mel Bartholomew 5.What temperature will shock a tomato plant? I heard that it's too cold can "shock" them? A:Any temperature 50 degrees, it can show significant problems to the plant. They can survive down to 33 degrees, but that would be for an established plant. Smaller seedlings would likely die. 6.Q: Stacy from North suburbs, Illinois Hello, love the show, I have learned so much! I decided to grow San Marzano tomatoes this year, but did not realize until I received my seeds in the mail that they are semi-determinate. I am a new gardener and only grew one indeterminate variety last year which I tried to prune to a single stem to keep it from bushing out too much. Should I be doing the same this year with the semi-determinate variety? Or will pruning this variety lessen the harvest? Any tips on pruning would be helpful! A: no do not trim it done let it grow normally The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Piper and leaf of https://tinyurl.com/44rzt5sj Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

The gardening with Joey and Holly Radio Show heard weekly March - Oct our 2021 anonymous Survey Garden survey https://docs.google.com/forms/d/11zLBO6dluGFLbLYqDUw6C3GA88Co39xbOCbOiUy7hVc/edit?gxids=7628 Email your questions to Gardentalkradio@gmail.com Or call 24/7 leave your question at 1-800 927-SHOW https://thewisconsinvegetablegardener.com/ In segment 1 Joey and Holly talk about Edible flowers - do not eat if sprayed with pesticides - do not eat flowers found on the side of the road - use sparingly - can cause digestive issues if consumed in large quantities - adds pop of color, flavor, uniqueness to meal - not typically consumed for nutrients Clover (Trifolium species) – Sweet, anise-like, licorice. White and red clover blossoms were used in folk medicine against gout, rheumatism, and leucorrhea. It was also believed that the texture of fingernails and toenails would improve after drinking clover blossom tea. Native Americans used whole clover plants in salads, and made a white clover leaf tea for coughs and colds. Avoid bitter flowers that are turning brown, and choose those with the brightest color, which are tastiest. Raw flower heads can be difficult to digest. Dandelions (Taraxacum officinalis) – Member of the Daisy family. Flowers are sweetest when picked young. They have a sweet, honey-like flavor. Mature flowers are bitter. Dandelion buds are tastier than the flowers: best to pick these when they are very close to the ground, tightly bunched in the center, and about the size of a small gumball. Good raw or steamed. Also made into wine. Young leaves taste good steamed, or tossed in salads. When serving a rice dish use dandelion petals like confetti over the rice. Impatiens (Impatiens wallerana) – The flowers have a sweet flavor. They can be used as a garnish in salads or floated in drinks. Marigold (Tagetes tenuifolia – aka T. signata) – The marigold can be used as a substitute for saffron. Also great in salads as they have a citrus flavor. Nasturtiums Tropaeolum majus) – Comes in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet,spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers. Pansy (Viola X wittrockiana) – Pansies have a slightly sweet green or grassy flavor. If you eat only the petals, the flavor is extremely mild, but if you eat the whole flower, there is a winter, green overtone. Use them as garnishes, in fruit salads, green salad, desserts or in soups. Tulip Petals (Tulipa) – Flavor varies from tulip to tulip, but generally the petals taste like sweet lettuce, fresh baby peas, or a cucumber-like texture and flavor. NOTE: Some people have had strong allergic reactions to them. If touching them causes a rash, numbness etc. Don’t eat them! Don’t eat the bulbs ever. If you have any doubts, don’t eat the flower. Violets (Viola species) – Sweet, perfumed flavor. Related flowers, Johnny jump-ups or violas, and pansies now come in colorful purples and yellows to apricot and pastel hues. I like to eat the tender leaves and flowers in salads. I also use the flowers to beautifully embellish desserts and iced drinks. Freeze them in punches to delight children and adults alike. All of these flowers make pretty adornments for frosted cakes, sorbets, or any other desserts, and they may be crystallized as well. Heart-shaped leaves are edible, and tasty when cooked like spinach. In segment two Joey and Holly got over Container gardening What do you want to grow Size of container Drainage holes Refresh soil or new soil? What kind of soil? Water everyday You can still mulch Many things can be a container You can trellis with containers Move them around if needed In segment three Joey and Holly welcome their guest. Susan Mulvihill is a columnist, passionate gardener, author, and has a new book out called The Vegetable Garden Pest hand Book. https://www.susansinthegarden.com/ 1. We often get asked, what is this insect on my X plant - what are some great ways people can identify a pest in their garden most efficiently? 2. What are some tips to determine if damage to a plant is from a pest vs something else? 3. Your book is The Vegetable Garden Pest book - what is something unique or noteworthy in your book that would encourage our listeners to check it out? 4. Why is organic pest control important? 5. What is integrated pest control management and how does it work? 6. How can we find out more about you? In segment four Joey and Holly answer gardeners questions 1.Q: I have rhubarb seeds. Is it too late to plant them? A:Yes you can start it from seed normally you would want to start in 10 weeks before your last frost date indoors. But it you start it now it will be fine 2.Q: I'm in Zone 4 and hoping there are edibles that can be started from seed at this late date? Thank you for sharing your wisdom A: At this point of time in mid May You can start tomatoes indoors and plant them out in 4 or 6 weeks. Other than that in Zone 4 it is best to direct sow them from seed. bean, cucumbers at the right time yes pepper and tomatoes from seed outside Holly did it when she was younger. 3 Q: For two years I have bought chive and bunching onions seeds from different places. They will not germinate. I wait 4 weeks and them try planting more seeds. I use Miracle Grow soil and purchased garden dirt. I have them under grow lights. Everything else I plant grows well, flowers, peppers, squash, tomatoes, etc. Why will my chives and bunching onions not grow? Thank you for any suggestions you can give me. A:The only thing we can think of is the seeds might be too old. It sounds like you have the right conditions, so it really could be the seeds. Onion seeds lose germination quickly after 1 year. It usually only takes them 4 - 10 days to sprout. You may want to buy starts now or make sure you purchase seeds fresh next year. 4. David listent the show via podcast out of maine and whats to knowWhat books would you recommend on square foot gardening? A:Thank you for your email and listening to The Gardening with Joey and Holly Radio Show podcast formerly known as The Wisconsin Vegetable Gardener radio show To answer your question the best book for square foot gardening would be All New Square Foot Gardening by Mel Bartholomew 5.What temperature will shock a tomato plant? I heard that it's too cold can "shock" them? A:Any temperature 50 degrees, it can show significant problems to the plant. They can survive down to 33 degrees, but that would be for an established plant. Smaller seedlings would likely die. 6.Q: Stacy from North suburbs, Illinois Hello, love the show, I have learned so much! I decided to grow San Marzano tomatoes this year, but did not realize until I received my seeds in the mail that they are semi-determinate. I am a new gardener and only grew one indeterminate variety last year which I tried to prune to a single stem to keep it from bushing out too much. Should I be doing the same this year with the semi-determinate variety? Or will pruning this variety lessen the harvest? Any tips on pruning would be helpful! A: no do not trim it done let it grow normally The companies that make the show possible Proplugger of https://proplugger.com/ Rootmaker of https://myrootmaker.com/ Us coupon code Radio21 at checkout and save 15% of your order Chapin Manufacturing Inc. of https://chapinmfg.com/ Pomona pectin of https://pomonapectin.com/ Iv organics of https://ivorganics.com/ Dr. JimZ of https://drjimz.com/ Seed Savers Exchange of https://www.seedsavers.org/ Waterhoop of https://waterhoop.com/ Phyllom BioProducts of http://www.phyllombioproducts.com/home.html Happy leaf led of https://happyleafled.com/ Dripworks of https://www.dripworks.com/ Deer defeat https://deerdefeat.com/ use code Radio at check out to save 10% on your order Blue ribbon organics http://blueribbonorganics.com/ Chip Drop of https://getchipdrop.com/ Walton's Inc of https://www.waltonsinc.com/ Tree Diaper of http://www.treediaper.com/ Janie's Mill of https://www.janiesmill.com/ Nature's Lawn and Garden Inc of https://www.natureslawn.com/gardentalk can get 10% off on Aerify Plus by using this link Simply Earth of https://simplyearth.com/ Quick Snap Sprinklers of https://www.quick-snap.com/ Timber Pro Coatings of https://timberprocoatingsusa.com/products/internal-wood-stabilizer/ Bloomin easy plants of https://bloomineasyplants.com/ Tiger Torch of https://www.tigertorchltd.com/ Seedlinked of https://www.seedlinked.com/ Iron Wood Tool Company of https://www.ironwoodtools.com/ Natural green products of https://www.natgreenproducts.com/ EZ Step Products of https://ezstepproducts.com/ Rinsekit Of https://rinsekit.com/ Rincon Vitova of https://www.rinconvitova.com/ Wild Delight of https://www.wilddelight.com/ Bale buster of https://strawbalegardens-com.myshopify.com/collections/balebuster-bale-preparation-formula Soul brew kombucha of https://mysoulbrew.com/ Rescue of https://rescue.com/ Yard Glider of https://yardglider.com/ Piper and leaf of https://tinyurl.com/44rzt5sj Heard on Joy 1340 AM & 98.7 FM Milwaukee, WI Saturdays 7-8 AM CST Replay Saturdays 7-8 PM CST https://tunein.com/radio/Joy-1340-s30042/ Heard on WCRN 830 AM Westborough/Boston, MA Saturdays 8-9 AM EST Replay Sundays 5-6 AM EST https://tunein.com/radio/WCRN-AM-830-Full-Service-Radio-s1112/ Heard on KYAH 540 AM Delta/Salt Lake City, UT Saturdays 1-2 PM MST Reply Sundays 1-2 PM MST https://tunein.com/radio/KYAH-540-s34223/ Heard on KDIZ 1570 AM Minneapolis, MN Saturdays 4-5 PM and replay Sundays 2-3 PM CST http://player.listenlive.co/57071 Heard on WAAM 1600 AM & 92.7 FM Ann Arbor, MI Sundays 7-8 AM EST https://tinyurl.com/p68cvft Heard on WOGO 680 AM & 103.1 FM Chippewa Falls, WI Sundays 9-10 AM CST https://onlineradiobox.com/us/wogo/ Heard on KFEQ 680 AM & 107.9 FM St. Joseph/Kansas City, MO Saturdays 6-7 AM replay Sundays 10-11 AM CST http://www.680kfeq.com/live-stream/ Heard on WNAX 570 AM Yankton SD Sundays 10-11 AM CST bonus play Saturdays 2-3 PM CST (when twins baseball is not on) https://wnax.com/ Heard on WMBS 590 AM & 101.1 FM Uniontown/Pittsburgh/Morgantown PA. Saturday 6-7 AM EST replay Mondays 6-7 PM https://www.radio.net/s/wmbshttps://www.radio.net/s/wmbs Heard on KHNC 1360 AM Johnstown/Denver, CO Cheyenne, WY Saturdays 7-8 AM MST Replay Sundays 5-6 PM MST https://1360khnc.com/

Fire up the grill! We begin with secrets for crafting really good pizza, and Chris’ trick for achieving a crispier crust just might surprise you. (02:45) Let’s talk cheeses, sauces, and toppings! Bring the flavor and make it seasonal with heartier marinara in winter and lighter pesto in the summer. (7:45) Save your parmesan rinds! We toss it in Coppola’s Marinara, our building block recipe made from San Marzano tomatoes grown in the volcanic Mount Vesuvius valley. (9:30) Brooke cleans out the fridge, transforming unconventional ingredients like Granny Smith apples and pulled pork into a delicious, savory pie. Meanwhile, Chris sweetens the deal with a clever idea for buttery breakfast pizza. (15:00) Whether you’re a local or out-of-towner, you won’t want to miss our recommendations for some of the best pizzerias in the Washington DC area. (20:30) Chris and Brooke bring even more flavor to a classic spring and summer dessert: lemon buttermilk cake. Our variations feature blood oranges, Meyer lemons and limes. Then, top this zesty treat with limoncello or vanilla sugar-infused whipped cream. (22:30) No buttermilk? No problem! Brooke saves the day with a quick and easy solution. (27:40) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms

David talks about his need for being right and how that has served him in life...so well, how labor works in Colombia, the indignity of it all, and then a talk about how the Americans and their capitalistic ways have dehumanized our fellow citizens for a 5 dollar shirt from China. and then a little about San Marzano tomatoes. It's a FRAUD! --- Send in a voice message: https://anchor.fm/david-ojalvo/message

Sooooo, we did the whole episode about the Breakfast Gumbo and some how only mentioned the Bloody Mary 1 time?! Our apologies! Bloody Mary VodkaVodka - Smirnoff 100 proof• 1 jalapeño deseeded and derived• 1 jalapeno whole• Quarter both• Zest and juice of 2 lemons• Zest and juice of 2 limes• Roasted shrimp shells• 20 mins in air fryer at 325• 5 slices of Monroe Bacon• 1/2 oz Crushed red pepper flakes• 1 oz Peppercorn medley, wholeAdd 2 large Mason Jar(s) add vodkaPlace in FridgeShake vigorously several times a dayLet sit in fridge for minimum of 3 daysFilter out solidsI used a mesh strainer x2 and then a coffee filterBloody Mary Mix2 cans of San Marzano crushed tomatoes (28 oz each)1 can of San Marzano Whole tomatoes (28 oz)1 fresh onion3 cloves of garlic2 bay leaves14oz of beef brothSalt & pepper to tasteSimmered for 2 hours, remove bay leavesBlend until smoothStrain out remaining solids4 oz Horseradish4 oz ground parmesan cheeseCrushed red pepper to tasteBlack pepper to taste2 oz Tiger Sauce2 oz Crystal Hot SauceToss back and forth to mixFill glass with ice1 1/2 oz of Bloody Mary VodkaTop with mixGarnish with lemon and lime wedgesPickled green bean and pickled okra

Stefan ist begeisterter Kleingärtner und teilt seit zehn Jahren Tipps rund um den Garten auf seinem Blog. Im Gespräch mit uns teilt er seine Gartenweisheiten – und verrät, wie euer Gemüsegarten ohne allzu viel Stress Ernte ohne Ende abwirft. Stefan engagiert er sich im Verein zur Erhaltung der Nutzpflanzenvielfalt. Hier organisiert er unter anderem Saatgut- und Pflanzentauschbörsen. Spannende Sorten, die er hier kennengelernt hat: Böhmischer Strunk Bautzener Kastengurke Bautzener Dauerkopf Lieblingstomaten hat Stefan auch: Neben der San Marzano ist das die Gezahnte Bührer Keel. Wäre Stefans Garten eine Pflanze, dann eine Chili, und zwar die Bolivian Rainbow. Das sensationelle Winterhochbeet ist eins von Stefans Lieblingsbüchern übrigens – wir haben es euch sogar schon vorgestellt. Wir sagen Vielen Dank für dieses unterhaltsame Gespräch und hoffen, ihr nehmt ebenso viel mit wie wir. Ihr findet den Beitrag auf unserem Blog. Ihr kennt Kleingärtner:innen, die wir unbedingt interviewen sollen? Dann schreibt uns eure Ideen gern. Wir freuen uns auf euren Input!

A cavallo del regno di Carlo Felice e Carlo Alberto, nella modesta abitazione di Vincenzo e in casa dell'avvocato Lodovico Daziani si incontrano l'abate Giovanni Monti, Teodoro di Santa Rosa, Pier Dionigi Pinelli, Alessandro Asinari di San Marzano e diversi altri sacerdoti, studiosi, professionisti per discutere di problemi filosofici e soprattutto dell'esigenza di rinnovamento politico. Il 31 maggio 1831, sui bastioni di Porta Nuova, Gioberti viene arrestato, essendo già assai noto negli ambienti filosofici e appartenente a un circolo politico segreto, quantunque non sovversivo, ma antimonarchico. Il giovane è quindi condotto in carrozza alla Cittadella; Carlo Alberto lo fa depennare dai cappellani di corte e dal collegio dei dottori dell'Università. Sarà allontanato dalla patria, trovando infine rifugio in Francia e in Belgio. Nel giugno 1843 giungono a Torino le prime copie della celebre opera Del Primato morale e civile degli italiani, dove l'autore auspica una confederazione degli stati italiani sotto la guida del Papa. In seguito all'amnistia concessa da Carlo Alberto nel 1846, a Gioberti si schiude la strada del ritorno: il 29 aprile 1848 è acclamato dalla folla assiepata all'esterno dell'Albergo Feder. Rifiutata la carica di senatore, Gioberti viene eletto deputato e diviene il primo presidente della Camera dei deputati a Palazzo Carignano.

In USDA Zones 9 and 10, February is the month to be starting tomato seeds indoors. For colder climates, you may want to wait until March. We continue our evaluation of great tomato varieties worth trying with Don Shor, owner of Redwood Barn Nursery in Davis, California. We talk strategy as well as good tomato varieties worth trying in 2021. In the world of unique looking, tasty tomatoes, Wild Boar Farms has the market cornered. We pay a visit with owner Brad Gates, who offers up his tomato seed starting tips.And, UC Davis Arboretum Superintendent Emeritus Warren Roberts tells us about the multi-faceted Cornelian Cherry, which is not a cherry, but a dogwood. The Cornelian Cherry is a tree or shrub that can be grown just about anywhere in the U.S., but is especially successful in colder climates. It’s our plant of the week!It’s Episode 75 of the Garden Basics with Farmer Fred podcast, our tomato variety preview edition, Part 2. And we will do it all in under 30 minutes. Let’s go!Pictured: A myriad of tomato varieties as seen at the Heirloom Expo in Santa Rosa, CA.Links:All-American Tomato Selections WinnersFarmer Fred Rant: Short Season Tomato VarietiesFarmer Fred Rant: Tips for Starting Tomato, Pepper SeedsWhat is a "Schmoo"?Tomato varieties mentioned in the Tomato Preview (Part 2):Costaluto Genovese, Principe Borghese, San Marzano, Sweet Million, Sungold, Sweet 100, Barry’s Crazy Cherry, Beauty King, Michael Pollin, Furry Boar, Pork Chop, Berkeley Tye-Dye, Sweet Carneros Pink, 4th of July, Bush Early Girl , Grushovka, Polar Baby, Oregon Spring V, Sub Arctic MaxiMore episodes and info available at Garden Basics with Farmer FredGarden Basics comes out every Tuesday and Friday. More info including live links, product information, transcripts, and chapters available at the home site for Garden Basics with Farmer Fred. Please subscribe, and, if you are listening on Apple, please leave a comment or rating. That helps us decide which garden topics you would like to see addressed.Got a garden question? Leave an audio question without making a phone call via Speakpipe.Text us the question: 916-292-8964. E-mail: fred@farmerfred.com or, leave a question at the Facebook, Twitter or Instagram locations below. Be sure to tell us where you are when you leave a question, because all gardening is local. And thank you for listening.Visit the website for more information: farmerfred.comAs an Amazon Associate, I earn from qualifying purchases from possible links mentioned here.

In today's Travel Talk with Slow Baja, we sit down with Ensenada Restaurateur and Chef Massimo Zaretti. Born in Rome, Zaretti moved to Las Vegas with his family when he was a teenager. He grew up working in his father's restaurants in Las Vegas and Santa Monica. When it was time to get out on his own, he landed a position with Fleur de Lys in the Mandalay Bay Hotel. Attention to the smallest details, anticipating your guest's desires, and working with the highest-quality ingredients were lessons learned in the three years he spent at Hubert Keller's famed restaurant. Tripadvisor recently rated IL Massimo number one for Italian cuisine in Ensenada. Zaretti keeps it authentic by importing olive oil, Calabrian chilis, and San Marzano tomatoes. His seasonal menu of housemade pasta and local seafood paired with Valle de Guadelupe wine is Slow Baja approved! Visit Il Massimo Visit Il Massimo on Facebook Follow Il Massimo on Instagram

Today's episode we are joined by Mike San Marzano the creator of Airconnex. Mike gives us a demo of the product and how it creates websites run on a single Airtable base.

Big Love CookingBy Joey Campanaro Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City sitting at her dining room table. My name is Joey Campanaro executive chef and owner of The Little Owl restaurant. And I'm a partner at Market Table and The Clam with Chef Mike Price. And I'm an author. My newest cookbook is called Big Love CookingSuzy Chase: For more Cookery by the Book, you can follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy cookery by the book now on with the show. So coming from South Philly, did you think it was inevitable that you would get into cooking?Joey Campanaro : It was absolutely inevitable to get into cooking and being in South Philly. It's one of our jokes like you've worked in a restaurant at some point. If you're from South Philly, the restaurant business in Philly is just, it's a part of culture and a part of life. And it's like that everywhere, I think, but so much so in Philly that it's all interconnected as well. So some people that I work with now, you still work at the same restaurant that I worked at in Philly. And we didn't even know each otherSuzy Chase: In 2006, you opened your dream restaurant, Little Owl. And my son who started high school this week used to go to PS 3 and we walked by Little Owl every day to and from school. So tell us the story of the space. And can you describe the iconic building and your darling 10 table restaurant?Joey Campanaro : I'd love to. So I was working at a restaurant called Pace down in Tribeca and the owners of the restaurant decided to close. And so I was going to be out of a job and my wife at the time, Paula had a friend who lived around the corner from where we are on, on Bedford and Grove. And she was walking by and she saw that there was a for rent sign and I had just lost my job. And so I was kind of in a depression and she was adamant that I would call this number. And even if it was 11 o'clock at night, she was like call the number. I called the number. And so I did, and that was pretty much how I found this place. I had no idea that it was the Friend's Building (TV Show). I didn't know that a 10 table restaurant would be able to change my life and touch so many people's lives in such a positive way. It's a magic place. And I just really love to be here and how wonderful it is to celebrate it in this book. Couldn't think of another title that would be more perfect to describe how it feels at this restaurant. And now that the restaurant is upside down, it's the entire thing is it's inside out. And you, you, you get to a place where, you know, been here for 14 years and I've never seen it like this, and it's actually more special.Suzy Chase: Well, you know, I've been in the West Village since 1996, and I can't honestly remember any of the restaurants that were before Little Owl and Calvin Trillin wrote basically the same thing in the forward. The Little Owl is so iconic in the neighborhood.Joey Campanaro : It's also an homage to the neighborhood. It's called the Little Owl because of the little owl that's on the roof, across the street from the restaurant.Suzy Chase: So we need to talk about that house. 17 Grove is for sale right now and they just reduced it to over $8 million and the taxes are $54,000 a year. Isn't that crazy? And I never noticed that little owl until the other night. So tell me the story of how it caught your eye.Joey Campanaro : I always thought I would be an architect. It just never panned out that way. I get to draw the interior and I get to design my restaurants, but I don't do it like an architect would, but it's really fun to be able to express my vision on paper in the language that the person that's going to see it all the way through understands and actually appreciates. And I think that also inspires really great work. And I think it has to do with, you know, paying attention and keeping your eyes open to create something that is timeless and that makes it more special. You know, it's a 350 square foot dining room that feels like you're on a movie screen. It's really about celebrating the space and the location.Suzy Chase: I think since you're a neighborhood person, you really knew what we needed in terms of restaurant and cuisine. It's a really interesting demographic that I think you only understand if you live here.Joey Campanaro : It's also so great to visit because when you get to feel like you're a part of it and it creates this crave, right? Like for now, for instance, we're doing a happy hour at the little owl for the first time in the history of the restaurant. And it's a Spanish tapas theme. And so it's 2 for 1 wines and $1 tapas and getting to meet people that I would never meet before to see how, after 14 years, how this is a brand new restaurant, it's magic to, to be a part of that Suzy. And to see how it's a new beginning, it's a new birth. You know what the restaurant is to somebody at nine o'clock on a Friday night can be the exact same thing to somebody else at 3:00 PM on a Tuesday, the restaurant businesses is old school. It has been around, you know, it's one of the first businesses that ever existed. So that's an addiction to me. I just, it drives me and to be surrounded with people that feel the sameSuzy Chase: So Monday night, my husband and I went to your restaurant for our anniversary and had your famous meatball sliders, the other addiction. So in case people don't know you are the meatball King, can you describe your meatballs and what makes them so special? And they're in the cookbook.Joey Campanaro : Yes, they're in the cookbook. So the first time we made this dish was I was actually at Pace, which is now Mr. Chow down in Tribeca and put them on a bar menu and no one would order them. So the staff ended up eating them each night. And then that restaurant closed and the owner, Jimmy Bradley when he sent me out on my own, he basically said, whatever you do, put those, put those meatballs on your menu. And so I did. And the next thing I know, they were on the cover of Bon Appetit magazine. Oh yeah. And I was like, okay, well, you know, this is the intention is to create a place where people can feel comfortable eating with their hands, right? So it's a little slider and there's no bun that you can buy to replicate the dish. So we make the buns, it's a pizza dough recipe mixed with roasted garlic and pecorino, romano cheese. And I really love the salty sharpness of the cheese. So it's a blend of beef, pork, and veal. And I use panko breadcrumbs, chopped parsley, salt, pepper, eggs, and the secret ingredient. And this is a tip from my grandmother. Her name was Rosie Bova. And Rosie would say, you want to know why my meatballs are so moist Joe? And I would say, why mama? And she said, cause I put water in. And that's the secret ingredient is adding H2O to the mix when you're mixing the meat and the eggs and the cheese and the breadcrumbs and the parsley, and you season it with salt and pepper and that pecorino romano, and then add cold water to the mix. And the meat has to be cold. The water has to be cold. So we're moving this meat really fast. It's cold. It's, there's fat, there's water, there's stuff to hold onto. And then we form them into golf ball size meatballs, put them on a tray and stick them in the refrigerator and get them even more cold. Then we get a hot pan and we individually fry each meatball after they're fried, they come out. We strain that oil that we use to fry when you're left with a lot of brown bits. So then we fry the meatball. We strain it. We get those brown bits now starts a whole new process in the same dirty pan. We add olive oil, garlic, onion, fennel seeds, and chili flakes.Suzy Chase: Fennel seeds! Yeah.Joey Campanaro : I'm going to get into the fennel seeds in a minute. This is called like the us, it's a sofrito, right? So it's very aromatic and the onions are cooking and the garlic is cooking and the fennel seeds are toasting. At that point. That's when we add in the tomato, we use a San Marzano, whole peeled tomatoes. We rinse the can out with water and then pour that water in. And this comes to a boil and we really make this intense tomato sauce after about an hour of simmering. That's when we put it through a food mill to remove all the seeds and that crushes any of the onion. That's when we add in the fresh herbs, parsley and basil. And so it releases all of their aromas into the tomato sauce, which is about to be called gravy when we're through with the process. So after it goes through the food mill, that's when we add the meatballs back into it, and then it just continues to bubble and percolate until it's concentrated and rich and delicious. So the fennel seeds is because one time my grandmother, Rosie Bova was making her Sunday gravy and sausage store in Philadelphia, which was called Fiorellas. Fiorellas was closed and she wasn't going to have one of the main ingredients in her gravy. And so she thoughtfully replaced the Italian sausage with fennel seeds. And I was like, that's brilliant. She wanted to achieve the flavor that she would get for her typical Sunday gravy from the sausage, but she couldn't get the sausage. Right. So she rolled with the punches and added a little bit of fennel seeds to the gravy. And it was so unique and defining for me because I don't ever see people putting fennel seeds and tomato sauce or gravy that thoughtful move on her part was something that was very inspiring to me.Suzy Chase: So I've heard you say that you plan your menus around women. Is that right?Joey Campanaro : It's true. Yes. A hundred percent.Suzy Chase: How come?Joey Campanaro : I think women pay attention. So what they're eating, there are things that are more important to their experience than it is for men. I think men do appreciate texture and thought in final dishes, but I think women notice it. So I actually find gratitude when someone notices something unique, whether it be texture, flavor, temperature, timing, it's all very important.Suzy Chase: This cookbook made me so happy. Just seeing people in the restaurant gathering, eating, and laughing. It felt like it was like a lifetime ago. How are your restaurants in the neighborhood doingJoey Campanaro : Businesses is swift. It's very dependent on so many things. And the major thing that it's dependent on is something that none of us can actually control just the weather. So the spirit of this neighborhood in the city is evident.Suzy Chase: I counted and I think if I'm right, you have more tables outside than you had inside.Joey Campanaro : Yes.Suzy Chase: I feel like you guys are. I hate to say killing it right now during COVID, but you know, I went by The Clam mid pandemic and there was a line outside and I think you're doing the best you can.Joey Campanaro : Yes, absolutely. And you know, there's consistency. And in our effort, we're building this team right now with people that want to work and they're doing what they want to be doing, then there's a focus to it, which are just celebrate every day.Suzy Chase: Well, I have to tell you our waiter the other night his name was Jordan and he said, you're a big hearted guy.Joey Campanaro : Well, that's nice that he said that he's been such a wonderful addition to the team. And, and, you know, he came on board after the shutdown. It was like opening a business with somebody that I didn't know. He didn't know me and we connected on so many levels. Like when you work with somebody and you don't bump into each other, it's kind of like not stepping on toes on the dance floor adds synergy to the work it's electric, it makes the hours go by a lot quicker too. Cause it's funSuzy Chase: Now to my segment, this season called last night's dinner where I ask you what you ate last night for dinner.Joey Campanaro : I had a Bacon Cheeseburger at The Little Owl.Suzy Chase: Did you have fries?Joey Campanaro : I didn't get fries with my burger, when I order a burger they know how I order it. I don't get all this stuff. I just get the bread, the meat bacon and the cheese, and then I'll put hot sauce on it. Or sometimes some sliced jalapenos. Cause I like it spicy. So I got my burger and I was actually talking to a guest at the time and the server said your burger's ready. And then I asked the guest, if I could sit and eat my burger with him, Patrick with his two, two little dogs they're adorable. And so he was gracious enough to let me sit at his table and I ate my burger there. But at the same time, there was another table, two girls behind me and they had French fries. And so I was walking by their table and I looked at their French fries and they were kind of like looking at me in an inviting way. And I said, can I have some of your French fries? It was like, I had a burger at one table and I had French fries at another.Suzy Chase: That's big love right there!Joey Campanaro : That's right.Suzy Chase: So where can we find you on the web social media and in the West Village?Joey Campanaro : Yes. In the West Village at the corner of Bedford and Grove, sometimes I'll mosey down to Hudson and Leroy and hang out at the best seafood restaurant in Manhattan, The Clam or I'll run down to Market Table right on Bedford and Carmine. Bedford Street is my lifeline and then online, JoeCampanaro on Instagram, LittleOwlNYC, BigLoveCookingBook, you're going to want to cook things online right from the book, share the results on this page. And it's gonna be a lot of fun.Suzy Chase: So much for sharing your big love. And thanks for coming on Cookery by the Book podcast.Joey Campanaro : Thanks for having me Suzy, please say hi next time you're at The Little Owl.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

Il pomodoro è uno degli ingredienti più conosciuti della cucina italiana: dalla pappa al pomodoro alla caponata, dall'acqua pazza alla pizza alla marinara dalla caprese agli spaghetti al pomodoro. Dal cuore di bue al San Marzano passando per i datterini arrivando al ramato. Negli ultimi anni sono arrivate sul mercato cultivar di vari colori, dal bianco, al giallo, rosa, arancione a quelli verdi a maturazione. Alcune varietà scure sono state appositamente selezionate, con tecniche tradizionali, per ottenere una pigmentazione del frutto da antocianine (pomodoro viola, nero o bluper usufruire delle priorità antiossidantiassociate a tali pigmentatao). Anche il frutto contiene solanine ma in quantità molto basse: il frutto maturo rosso ne contiene da 0,03 a 2,3 mg/100 g. di peso fresco, il pomodoro giallo-rossastro per insalata ne contiene mediamente 6 mg/100 g. di peso fresco, mentre il pomodoro verde per insalata ne contiene mediamente 9 mg/100 g. di peso fresco. Il pomodoro verde per insalata si trova in realtà all'inizio della maturazione e contiene una quantità di solanina assai inferiore al frutto verde completamente immaturo, dove il contenuto di solanine puo’ superare i 50 mg/100 g. di peso fresco. Viaggio nel mondo pomodoro in compagnia dell'ex calciatore Ciro Ferrara, il re della pizza Franco Pepe con il suo "Pepe in grani" e Francesco Zonin, vice Presidente di Zonin1821, con il quale parliamo della difficile ripartenza del mercato del vino dopo il lockdown. Nello Spazio News di questa settimana andiamo in Emilia Romagna per parlare del prosciutto di Parma con Alessio Mammi, assessore all'agricoltura e agroalimentare, caccia e pesca Emilia Romagna.

Il pomodoro è uno degli ingredienti più conosciuti della cucina italiana: dalla pappa al pomodoro alla caponata, dall'acqua pazza alla pizza alla marinara dalla caprese agli spaghetti al pomodoro. Dal cuore di bue al San Marzano passando per i datterini arrivando al ramato. Negli ultimi anni sono arrivate sul mercato cultivar di vari colori, dal bianco, al giallo, rosa, arancione a quelli verdi a maturazione. Alcune varietà scure sono state appositamente selezionate, con tecniche tradizionali, per ottenere una pigmentazione del frutto da antocianine (pomodoro viola, nero o bluper usufruire delle priorità antiossidantiassociate a tali pigmentatao). Anche il frutto contiene solanine ma in quantità molto basse: il frutto maturo rosso ne contiene da 0,03 a 2,3 mg/100 g. di peso fresco, il pomodoro giallo-rossastro per insalata ne contiene mediamente 6 mg/100 g. di peso fresco, mentre il pomodoro verde per insalata ne contiene mediamente 9 mg/100 g. di peso fresco. Il pomodoro verde per insalata si trova in realtà all'inizio della maturazione e contiene una quantità di solanina assai inferiore al frutto verde completamente immaturo, dove il contenuto di solanine puo’ superare i 50 mg/100 g. di peso fresco. Viaggio nel mondo pomodoro in compagnia dell'ex calciatore Ciro Ferrara, il re della pizza Franco Pepe con il suo "Pepe in grani" e Francesco Zonin, vice Presidente di Zonin1821, con il quale parliamo della difficile ripartenza del mercato del vino dopo il lockdown. Nello Spazio News di questa settimana andiamo in Emilia Romagna per parlare del prosciutto di Parma con Alessio Mammi, assessore all'agricoltura e agroalimentare, caccia e pesca Emilia Romagna.

Il pomodoro è uno degli ingredienti più conosciuti della cucina italiana: dalla pappa al pomodoro alla caponata, dall'acqua pazza alla pizza alla marinara dalla caprese agli spaghetti al pomodoro. Dal cuore di bue al San Marzano passando per i datterini arrivando al ramato. Negli ultimi anni sono arrivate sul mercato cultivar di vari colori, dal bianco, al giallo, rosa, arancione a quelli verdi a maturazione. Alcune varietà scure sono state appositamente selezionate, con tecniche tradizionali, per ottenere una pigmentazione del frutto da antocianine (pomodoro viola, nero o bluper usufruire delle priorità antiossidantiassociate a tali pigmentatao). Anche il frutto contiene solanine ma in quantità molto basse: il frutto maturo rosso ne contiene da 0,03 a 2,3 mg/100 g. di peso fresco, il pomodoro giallo-rossastro per insalata ne contiene mediamente 6 mg/100 g. di peso fresco, mentre il pomodoro verde per insalata ne contiene mediamente 9 mg/100 g. di peso fresco. Il pomodoro verde per insalata si trova in realtà all'inizio della maturazione e contiene una quantità di solanina assai inferiore al frutto verde completamente immaturo, dove il contenuto di solanine puo’ superare i 50 mg/100 g. di peso fresco. Viaggio nel mondo pomodoro in compagnia dell'ex calciatore Ciro Ferrara, il re della pizza Franco Pepe con il suo "Pepe in grani" e Francesco Zonin, vice Presidente di Zonin1821, con il quale parliamo della difficile ripartenza del mercato del vino dopo il lockdown. Nello Spazio News di questa settimana andiamo in Emilia Romagna per parlare del prosciutto di Parma con Alessio Mammi, assessore all'agricoltura e agroalimentare, caccia e pesca Emilia Romagna.

Il pomodoro è uno degli ingredienti più conosciuti della cucina italiana: dalla pappa al pomodoro alla caponata, dall'acqua pazza alla pizza alla marinara dalla caprese agli spaghetti al pomodoro. Dal cuore di bue al San Marzano passando per i datterini arrivando al ramato. Negli ultimi anni sono arrivate sul mercato cultivar di vari colori, dal bianco, al giallo, rosa, arancione a quelli verdi a maturazione. Alcune varietà scure sono state appositamente selezionate, con tecniche tradizionali, per ottenere una pigmentazione del frutto da antocianine (pomodoro viola, nero o bluper usufruire delle priorità antiossidantiassociate a tali pigmentatao). Anche il frutto contiene solanine ma in quantità molto basse: il frutto maturo rosso ne contiene da 0,03 a 2,3 mg/100 g. di peso fresco, il pomodoro giallo-rossastro per insalata ne contiene mediamente 6 mg/100 g. di peso fresco, mentre il pomodoro verde per insalata ne contiene mediamente 9 mg/100 g. di peso fresco. Il pomodoro verde per insalata si trova in realtà all'inizio della maturazione e contiene una quantità di solanina assai inferiore al frutto verde completamente immaturo, dove il contenuto di solanine puo’ superare i 50 mg/100 g. di peso fresco. Viaggio nel mondo pomodoro in compagnia dell'ex calciatore Ciro Ferrara, il re della pizza Franco Pepe con il suo "Pepe in grani" e Francesco Zonin, vice Presidente di Zonin1821, con il quale parliamo della difficile ripartenza del mercato del vino dopo il lockdown. Nello Spazio News di questa settimana andiamo in Emilia Romagna per parlare del prosciutto di Parma con Alessio Mammi, assessore all'agricoltura e agroalimentare, caccia e pesca Emilia Romagna.

 I share my cheat sheets of the best things to buy at Costco and Trader Joe's, along with a few recipes using my favorite items.       In this episode of The SavvyCast, I share my favorite things to buy at Costco and Trader Joe's. With Fall knocking at the door, I am gearing up for a big Costco haul.  I share all the details in the podcast, but I'll also share my cheat sheets below. The Best Things to Buy at Costco. Below are some of my favorite things to buy at Costco. I share the full list on the podcast, including the final, crown jewel BEST product at Costco that I love more than ANY other. It is on the podcast, with my secret way to prepare it. Maple Syrup Kirkland Extra Virgin Olive Oil Rao's Marinara Kirkland Bacon (I buy precooked) Palmetto Farms Pimento Cheese for this yummy cornbread.  Garden Fresh salsa Kirkland parmesan (shredded). President's feta for this black bean corn & feta dip and this whipped feta dip. Flat cut beef brisket Australian leg of lamb     The Best Things to Buy at Trader Joe's Here is my current Trader Joe's Cheat Sheet, which I update when new products are unveiled.  I also link below to recipes using my fave TJ's products. Note: I share some bonus favorites on my podcast, so give it a listen:-) Fresh flowers. Always beautiful and affordable.  Steamed lentils. I use these to make this yummy tomato lentil soup. Mirepoix. I pulse a few times in a food processor.  T.J.'s Roasted Red Pepper Soup. This is in the tomato lentil soup linked to above. Blueberry vanilla chevre. Goat cheese covered in blueberries.  Asiago with rosemary & olive oil. T.J.'s pita crisp crackers. Shredded Swiss & Gruyere cheese blend. I use it for this yummy Christmas morning quiche. San Marzano grape tomatoes (in produce) Shaved Brussels sprouts T.J.'s almond butter Everything But the Bagel with Sea Salt Seasoning T.J.'s chocolate chunks for baking  EVOO spray Egg frittata with Swiss & cauliflower (frozen breakfast foods) Chocolate croissants (frozen breakfast foods) Frozen hashbrown patties and latkes Kringle (almond flavor is great for holiday breakfast) What are your favorite products at Costco? Trader Joe's? If you have any fabulous ones to share, please mention them in the comments below! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!  

Steve Rogstad, winemaker at Cuvaison Winery, is back on California Wine Country with Steve Jaxon and Dan Berger. Steve Rogstad was last on the show about a year ago. They are open on the patio by reservation only, 10am-5pm daily. They have a large terrace with about 10 tables. They have also started offering curbside pickup and people can take hikes through the vineyard. Cuvaison is a family owned winery. It was founded in 1969 and the current owner bought it in 1979 and they planted a vineyard in Carneros. They make Chardonnay, Pinot Noir and Sauvignon Blanc but also a little Syrah and Merlot. Their wines are estate grown and bottled. They have different clones of Chardonnay and Pinot Noir, so he can experiment with different approaches. They are tasting a 2018 Estate Chardonnay. It is a blend of the different clones that they grow. John Thatcher, his predecessor at Cuvaison, put their Chardonnay on the map back in the early 80s. Steve Rogstad got into the wine business by first studying literature and going to France to study. He lived in an apartment above a wine shop and became fascinated with it. After that he decided to study winemaking and came to UC Davis. He needed to take science classes, which he did, and then went to grad school at UC Davis. He has been with Cuvaison since 2002. Dan Berger remembers when he was with the LA Times, he named John Thatcher his very first winemaker of the year, in the late 80s or early 90s. John had discovered one of the secrets, that the cooling breezes in Carneros would make great wine. John knew back then that the cool climate regions would make great wine and he was right. Dan Berger notices the fruit component and the subtle oak component to this Chardonnay, although it tastes dry, because Steve Rogstad did a good job of capturing the acidity. According to Dan it needs two more years. Chardonnay shouldn't sit all that long but two years would be good. The vineyard property in Carneros is very hilly and has different slopes and aspects to plant different clones and varieties on. The lowest area is the coldest, which retains acidity. This year was a cool year too, so it had ideal conditions. Next they taste a 2019 Sauvignon Blanc. Dan says that Sauvignon Blanc suffered from misunderstanding, people did not give it much thought. Today is different, and these wines demonstrate that. Cool climate SV is rare.  The cooler Carneros temperatures would preserve the acidity and control the sugars. It has no Malolactic fermentation and no oak. Dan says it's like the New Zealand style except theirs is more grassy and this is more citrusy with pink grapefruit and lemon verbena flavors. Dan says it is delicious and without sugar. They only make about 1700 cases of this, so for winemaker Steve Rogstad, it is one pleasurable small project among many. Dan says that the vineyard is very hilly and you have to be ready for that if you take the walking tour. Dan remembers their Merlot and says their Merlot vineyard is one of the best ones in the world. Dan still has a bottle of the Cuvaison 1994 Merlot which he says is superb. Steve is actually planting some more Merlot next year. The cool climate is actually good for it but it demands a lot of care and attention. They also have some Syrah that John Thatcher thought would be a good blender in cold years, but Steve found that it's so good that they had to bottle it by itself, which they have for the last 16 years. Dan Berger says that Cuvaison is a project that people should really pay attention to and that if they were better known their prices could be 30% higher. They have a 2018 Pinot Noir to taste, this one is very young and Dan says it smells like Carneros did 30 years ago. The aromatics are different than Russian River Valley wine. It has a fresh San Marzano tomato smell. It is so young that it doesn't show all its harmony yet. Dan say put it away for a year and it will grow. It is good to drink now, if decanted,

Steve Rogstad, winemaker at Cuvaison Winery, is back on California Wine Country with Steve Jaxon and Dan Berger. Steve Rogstad was last on the show about a year ago. They are open on the patio by reservation only, 10am-5pm daily. They have a large terrace with about 10 tables. They have also started offering curbside pickup and people can take hikes through the vineyard. Cuvaison is a family owned winery. It was founded in 1969 and the current owner bought it in 1979 and they planted a vineyard in Carneros. They make Chardonnay, Pinot Noir and Sauvignon Blanc but also a little Syrah and Merlot. Their wines are estate grown and bottled. They have different clones of Chardonnay and Pinot Noir, so he can experiment with different approaches. They are tasting a 2018 Estate Chardonnay. It is a blend of the different clones that they grow. John Thatcher, his predecessor at Cuvaison, put their Chardonnay on the map back in the early 80s. Steve Rogstad got into the wine business by first studying literature and going to France to study. He lived in an apartment above a wine shop and became fascinated with it. After that he decided to study winemaking and came to UC Davis. He needed to take science classes, which he did, and then went to grad school at UC Davis. He has been with Cuvaison since 2002. Dan Berger remembers when he was with the LA Times, he named John Thatcher his very first winemaker of the year, in the late 80s or early 90s. John had discovered one of the secrets, that the cooling breezes in Carneros would make great wine. John knew back then that the cool climate regions would make great wine and he was right. Dan Berger notices the fruit component and the subtle oak component to this Chardonnay, although it tastes dry, because Steve Rogstad did a good job of capturing the acidity. According to Dan it needs two more years. Chardonnay shouldn't sit all that long but two years would be good. The vineyard property in Carneros is very hilly and has different slopes and aspects to plant different clones and varieties on. The lowest area is the coldest, which retains acidity. This year was a cool year too, so it had ideal conditions. Next they taste a 2019 Sauvignon Blanc. Dan says that Sauvignon Blanc suffered from misunderstanding, people did not give it much thought. Today is different, and these wines demonstrate that. Cool climate SV is rare.  The cooler Carneros temperatures would preserve the acidity and control the sugars. It has no Malolactic fermentation and no oak. Dan says it's like the New Zealand style except theirs is more grassy and this is more citrusy with pink grapefruit and lemon verbena flavors. Dan says it is delicious and without sugar. They only make about 1700 cases of this, so for winemaker Steve Rogstad, it is one pleasurable small project among many. Dan says that the vineyard is very hilly and you have to be ready for that if you take the walking tour. Dan remembers their Merlot and says their Merlot vineyard is one of the best ones in the world. Dan still has a bottle of the Cuvaison 1994 Merlot which he says is superb. Steve is actually planting some more Merlot next year. The cool climate is actually good for it but it demands a lot of care and attention. They also have some Syrah that John Thatcher thought would be a good blender in cold years, but Steve found that it's so good that they had to bottle it by itself, which they have for the last 16 years. Dan Berger says that Cuvaison is a project that people should really pay attention to and that if they were better known their prices could be 30% higher. They have a 2018 Pinot Noir to taste, this one is very young and Dan says it smells like Carneros did 30 years ago. The aromatics are different than Russian River Valley wine. It has a fresh San Marzano tomato smell. It is so young that it doesn't show all its harmony yet. Dan say put it away for a year and it will grow. It is good to drink now, if decanted,

Josh Cary and Chef Tom Jackson share an easy recipe for these stay-at-home days. 4 servings 1 lb ground beef 1/2 medium yellow onion, diced 1/2 poblano pepper, diced 2 cloves garlic, minced 1 1/2 cups canned San Marzano tomatoes (and sauce) 1 (15 oz) can kidney beans, drained, rinsed 1 1/2 cups beef stock 1 tsp cumin 1 tsp chili powder 1/2 tsp kosher salt 1 cup sharp cheddar cheese 1/2 cup diced onion, for garnish (optional) Fritos Directions Preheat your pellet grill to 375ºF, set up for direct grilling (no diffuser plate/door). Place a 12” cast iron skillet on the main cooking grate, near the flame, to preheat. When the skillet is hot, add your ground beef. Add the onion and pepper and cook until the beef is browned and onions are translucent in color, stirring occasionally. Add the garlic and tomatoes. Cook for 2-3 minutes. Add the beans, beef stock and seasonings, and cook until the chili is thickened to desired consistency. Serve the chili over Fritos, topped with cheddar and

Denise and Diane talk comfort food. Read down for their recipes! Join our community, get links to past episodes, or drop us a line.Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women. Diane Worthington, host and producer. Diane’s books on Amazon.Denise Vivaldo, host and producer. Denise’s books on Amazon.All other hats worn by Cindie Flannigan. See Cindie’s work here.  Denise’s Spaghetti SauceMakes 6 servings Ingredients:1 lb ground turkey or beef2 Tbsp olive oil1 medium onion, chopped½ tsp dried oregano2 cloves garlic, chopped1 (28-ounce) San Marzano whole or diced tomatoes2 cups dry red wine 2 Tbsp fresh basil leaves, choppedSalt and freshly ground black pepper to taste Directions:1. Sauté turkey or beef in a large skillet over high heat until browned. Transfer to a plate with a slotted spoon, discard any fat left in the skillet.2. Place olive oil the same skillet over medium high heat, add onion and oregano, sauté 5-7 minutes until golden, add garlic, sauté 1 minute more.3. Break up tomatoes with your hands (if using whole), add to onion mixture; add wine. Return turkey or beef to skillet, stirring to combine. 4. Let cook 2-2½ hours. 5. Remove from heat and stir in basil. Adjust seasoning with salt and pepper.   Diane’s Chicken and Leek Soup with Matzo BallsServes 6 to 8 Feeling like a cold or flu may be coming your way? Try this magical potion that some consider to be better than medicine. This is the dish to have on days when you just need a cup of comfort. Serve it as a main dish for lunch or dinner. The soup is made in two stages: some of the vegetables are used to prepare the chicken broth and then strained out; fresh vegetables are added to the stock and simmered until just cooked through. The two-step process both flavors the soup and results in vegetables that are perfectly cooked. The leeks add an usual and pleasing addition. You can purchase schmaltz in the freezer section of the supermarket or make it yourself, or substitute vegetable oil. Soup1 4- to 5-pound roasting chicken, cut into serving pieces4 cups chicken broth8 cups water2 medium onions, finely chopped8 carrots, peeled, 4 cut into 1/2-inch-thick slices; 4 cut into 3-by-1/2-inch-thick strips3 parsnips, peeled, 1 cut into 1/2-inch-thick slices; 2 cut into 3-by-1/2-inch-thick strips2 stalks celery, cut into 1/2-inch-thick slices1 bunch fresh dill, leaves plucked and coarsely choppedSalt and freshly ground black pepper6 leeks, white and light green parts only, cleaned and left whole3 tablespoons finely chopped fresh parsley Matzo Balls1/4 cup rendered chicken fat (schmaltz) or vegetable oil4 large eggs, lightly beaten1 cup matzo meal1 1/2 teaspoons salt1/4 cup seltzer or other sparkling water Garnish3 tablespoons finely chopped fresh parsley1. Place the chicken in a large soup pot, add the broth and water, and bring to a boil over medium-high heat. Skim the soup. Add the onions, sliced carrots, and parsnip, celery, and dill. Reduce the heat and simmer for 1 1/2 to 2 hours, or until the chicken is cooked and the soup is full flavored, skim periodically. Season with salt and pepper.2. Strain the soup through a large strainer into another pot. Remove the chicken and discard the cooked vegetables. Remove the chicken meat from the bones, discarding the skin and any cartilage, and tear the chicken into bite-sized pieces. Cover and refrigerate.3. Add the leeks and the remaining carrots and parsnips to the soup, adjust the seasoning, and bring to a boil over medium-high heat. Reduce the heat and simmer for 30 to 45 minutes, or until the leeks are tender. Add the parsley and reserved chicken. Let cool then refrigerate, covered, for at least 8 hours, or overnight.4. About 1 hour before serving, make the matzo balls: In a medium bowl, whisk together the schmaltz or oil and eggs. In another small bowl, mix the matzo meal and salt together. Add the matzo meal to the eggs and mix well. Add the seltzer and mix until smooth. Cover and refrigerate for 20 minutes.5. Bring a large pot of water to a boil over medium-high heat. Reduce the heat, and drop matzo balls approximately 1 1/2 inches in diameter into the barely simmering water. Cover and cook for 20 to 30 minutes, or until the matzo balls are cooked through. With a slotted spoon, transfer the matzo balls to a bowl.6. To serve, remove the fat layer from the soup and reheat the soup over medium heat until hot. Add the matzo balls and cook for 3 to 5 minutes, or just until heated through.7. Ladle the soup and matzo balls into large bowls, and garnish with the parsley.Advance Preparation: The soup may be made up to 2 days ahead. The matzo balls can be made up to 4 hours ahead, covered, and left at room temperature.      

Sweet and sour barbeque sauce you can use on any meat and or vegetarian food --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/Brownsuger'sCooking/support

From traditional thin-crust Neapolitan to square pies and top-of-the-line toppings, pizza perfection can be found throughout the county, whether from a mom and pop, red-sauce Italian eatery or a trendy, upscale restaurant. And the region's recent influx of chefs and restaurateurs from Italy — who import with them massive wood-fired pizza ovens, primo Italian 00 flour, prosciutto, San Marzano tomatoes, fresh mozzarella and more — has only enriched the quality. Like Los Angeles, which is arguably the true best pizza city in the U.S., San Diego isn't a town with hard-fast culinary traditions and carved-in-stone rules on what pizza is supposed to look like, taste like or even if it should be eaten with a fork and a knife or simply folded in your hands. That allows for the kind of freedom and creativity that might elude pizzaiolos in New York and Chicago, not to mention Naples. And like L.A., San Diego has an embarrassment of optimal fresh ingredients that can be used as toppings.

If you’ve ever peeked into a restaurant kitchen, you’ll notice a choreographed chaos. Chefs work as a team to move as efficiently as possible- using tricks they’ve acquired from years of practice. Today we’re talking to celebrity chef, Stuart O’Keeffe, to find out if choices in our kitchen layout and a few recommended tools can create a restaurant-worthy flow in our home kitchens. Stuart O’Keeffe is an accomplished celebrity and professional chef known for his healthy yet hearty meals. He first explored his passion for food while cooking alongside his mother in his native Ireland, then honed that passion into skill at the Dublin Institute of Technology where he earned a degree in Culinary Arts.  Chef Stuart has been trained around the world, cutting his teeth in Napa Valley and Bordeaux, France—both highly competitive culinary hot spots—before moving to Los Angeles. There, he works with some of the biggest names in Hollywood and has been seen on the NBC primetime series Food Fighters and OWN’s Home Made Simple. He has also starred in The Home Channel’s Stuart’s Kitchen, shot and produced in Ireland.  A Food Network darling, Chef Stuart has served as a judge on Chopped, starred in Private Chefs of Beverly Hills, and been featured on hit shows like Valerie’s Home Cooking. He can currently be seen co-hosting his new show Let’s Eat on the network and on QVC representing Circulon Cookware.  By the end of this class you’ll have ideas for creating restaurant-level efficiency in your home, some inside knowledge of the best tools for the job and inspiration to get cooking with your family. How can people bring a restaurant level of efficiency to their home kitchen? Any tips on layout or flow? Stuart loves a kitchen where the stovetop is on the island looking out, so you can converse while you're cooking. Stand in your space and imagine yourself cooking, and think about what's in reach. The magic triangle's a great place to start. Counter space is the biggest factor! If you have the option, get as much as possible. What are some knives you recommend? How often do you sharpen? Chef loves a company called Knife Aid. You can send your knives away and have them sharpened. You should be doing it at least twice a year. Chef likes Miyabi knives. What are a handful of kitchen essentials every home owner should have? Dutch oven, cast iron pan & a non-stick pan. Chef LOVES this Chop Stir. A good set of knives Are there any new appliances on your radar?  The Instant Pot and Air Fryer are great! What are some of your tips for feeding a crowd/entertaining in a small space? Keep it simple! A charcuterie board. A one pot meal like chili or short ribs +mashed potato. Stews, paella, anything where everyone can just scoop out of a big pot! What are your favorite pans? Cast iron Circulon Cookware What are some professional chef hacks everyone should know? Salt meat before putting in the pan, and pepper after. Always have a damp cloth under the cutting board so it doesn't slip. To keep your workspace clean- use the light system. If it's dirty stop, asses/slow down/clean up and GO! Repeat that cycle. If you're cutting vegetables to roast, have your roasting pans heating in the oven while you chop and then add them to the warm pan instead of a cold one. How can we get our kids excited about being in the kitchen? Let them chop vegetables or hold the whisk! Find the safe tasks and let them help! Your first cookbook is called The Quick Six Fix, which focuses on simple recipes with great ingredients. What are some items everyone should have in their pantry/kitchen at all times? Build a spice collection. San Marzano canned tomatoes Right Rice Oils Salt/Pepper Tomato sauce Frozen shrimp Homework: Go through all the cabinets in your kitchen and start organizing/make space. Start building your kitchen! Get good items and build slowly. It will spark your joy for cooking. Find a recipe, go shopping and then cook it! Find Chef Stuart: Instagram: @chefstuartokeeffe Website: TastyBites.net Book: The Quick Six Fix HOME SCHOOL’D COMMUNITY: https://www.facebook.com/homeschooldpodcast HOME SCHOOL’D INSTAGRAM: https://www.instagram.com/homeschooldpodcast/ HOME SCHOOL’D BLOG + SHOWNOTES: https://homeschooldpodcast.com AARON MASSEY’S SITE: https://www.mrfixitdiy.com TRACY PENDERGAST’S SITE: https://hey-tracy.com

No, we haven't become a food podcast- today's episode is about San Marzano wines.  Which come from a town nowhere near Campagnia, and even further from the town where Saint Marzano (aka Marciano) is the patron.

Soupe froide de tomates - Jean-Marc Soldati La tomate qui convient le mieux à cette recette est la San Marzano. On la reconnait à sa forme de petit poivron, et son goût est parfait pour ces derniers instants d’été. On commence par réaliser un coulis en faisant suer un peu d’oignon, de l’ail, une branche de thym et une branche de romarin. Quand le coulis est prêt, vous le laissez refroidir et vous le passez. Incorporer un yogourt de préférence de brebis dans votre coulis de tomates. Mixer le tout avec un peu de pesto, un basilic ciselé très fin avec de l’huile d’olives. C’est déjà prêt, il ne reste plus qu’à servir cette soupe estivale dans de petites verrines.

Soupe froide de tomates - Jean-Marc Soldati La tomate qui convient le mieux à cette recette est la San Marzano. On la reconnait à sa forme de petit poivron, et son goût est parfait pour ces derniers instants d'été. On commence par réaliser un coulis en faisant suer un peu d'oignon, de l'ail, une branche de thym et une branche de romarin. Quand le coulis est prêt, vous le laissez refroidir et vous le passez. Incorporer un yogourt de préférence de brebis dans votre coulis de tomates. Mixer le tout avec un peu de pesto, un basilic ciselé très fin avec de l'huile d'olives. C'est déjà prêt, il ne reste plus qu'à servir cette soupe estivale dans de petites verrines.

A lawsuit has been filed claiming Cento is falsely advertising their canned tomatoes as having the San Marzano variety. Separately, a man claiming he invented email has settled a defamation lawsuit. For information about VanDerGinst Law, visit www.VLAW.com or call 1-800-960-VLAW. Attorney Dennis VanDerGinst from VanDerGinst Law looks at legal headlines Wednesdays at 8:40 on AM Quad Cities.

Is your diet feeding or defeating disease? Forget everything you think you know about your body and food, and discover the new science of how the body heals itself. Learn how to identify the strategies and the dosages for using food to transform your resilience and health in EAT TO BEAT DISEASE.We have radically underestimated our body's power to transform and restore our health. Pioneering physician scientist, Dr. William Li, empowers readers by showing them the evidence behind over 200 health-boosting foods that can starve cancer, reduce your risk of dementia, and beat dozens of avoidable diseases. EAT TO BEAT DISEASE isn't about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add to your meals that support the body's defense systems, including: Plums Cinnamon Jasmine tea Red wine and beer Black Beans San Marzano tomatoes Olive oil Pacific oysters Cheeses like Jarlsberg, Camembert and cheddar Sourdough bread The book's plan shows you how to integrate the foods you already love into any diet or health plan to activate your body's health defense systems-Angiogenesis, Regeneration, Microbiome, DNA Protection, and Immunity-to fight cancer, diabetes, cardiovascular, neurodegenerative, and autoimmune diseases, and other debilitating conditions.Both informative and practical, EAT TO BEAT DISEASE explains the science of healing and prevention, the strategies for using food to actively transform health, and points the science of well-being and disease prevention in an exhilarating new direction.

Today I interview a pioneer physician and scientist who empowers readers by showing them the research for preventing, treating, and even reversing disease using surprising foods. Dr. William Li is an internationally renowned Harvard-trained medical doctor, researcher, and president and a founder of the Angiogenesis Foundation. His groundbreaking work has led to the development of more than 30 new medical treatments, has impacted more than 50 million people worldwide, and covers more than 70 diseases including cancer, diabetes, blindness, heart disease, and obesity. His TED Talk, “Can We Eat to Starve Cancer?” has garnered more than 11 million views. Dr. Li has appeared on The Dr. Oz Show, CNN, MSNBC, Voice of America, and has been featured in USA Today, TIME, The Atlantic, and O Magazine, Dr. Li has served on the faculty of Harvard Medical School, and presented at the Vatican’s Unite to Cure conference.Today we are going to dive into his book, EAT TO BEAT DISEASE which I had the pleasure of reading. Now this book isn’t about what foods to avoid, but rather is a life-changing guide to the hundreds of healing foods to add that support the body’s defense systems, including San Marzano tomatoes, olive oil, Pacific oysters and even squid ink! I hope you will be inspired by these physicians recommendations, as was I. Here's Dr. Li.

Here is everything you never new about San Marzano Tomatoes --- Send in a voice message: https://anchor.fm/foodinfive/message

This week we are talking about the region of Puglia in Italy and wine from this area from the San Marzano cooperative. Puglia is a long, thin wine region in the far southeastern corner of the 'boot' of Italy.   Wine Recommendations - We have four wine that were sent to us from the San Marzano Cooperative. Although these wines were given to us as samples we only give our honest opinions and talk about wine we enjoyed enough to purchase ourselves.   Il Pumo Primitivo Salento I.G.P. - priced around $9.  Light aromas of red cherries and blackberries It’s dry with medium plus acidity, medium tannins, and flavors of dark fruit, rosemary and bitter greens This wine starts with a punch of acidity but really fruit, approachable and great option to bring to a dinner party   Talò Salice Salentino D.O.P. - priced around $17. This wine has aromas of black plums and cherries, black olives, mediterranean herbs and a hint of dust It’s dry with medium plus acidity, medium tannins with flavors very similar to aromas - black fruit, black olives, and herbs This is a fruit forward wine with some umamit flavors, fresh and approachable The tannins in this wine give it a luxurious texture very smooth and silky Also the acidity of this wine allows it to stand up to acidic foods like red pasta sauce but still enjoyable on it own   EDDA Bianco Salento I.G.P. - priced around $18. Aromas of tropical fruits like mango and pineapple, jasmine and minerality It’s a dry wine with medium plus acidity, medium light body with flavors like aromas - fresh pineapple and mango and white flowers We love the balance of ripe fruit and floral flavors and aromas and the crisp acidity of the this wine that lingers long into the finish The winemaking techniques that went into making this wine impart a soft texture - a really fun, and unique white blend   Anniversario 62 Primitivo di Manduria D.O.P. Riserva - priced around $34. Aromas of prunes, blueberries, black currants, vanilla, and pencil shavings This wine is dry, medium acidity and tannins with flavors of black plums, dried cherries, vanilla and wood This wine is big, bold and intense but the fruit and the oak flavors help to balance each other out Although it’s not Cab, it you like boldness California Cab you might like this wine This wine is for sipping by the fire, perfect for cold weather   Sources: Wine Folly  Decanter  Wine-Searcher  Wines of Puglia  Wine Spectator

San Marzano è la cantina emblema di un modo unico di concepire il vino in Puglia che trova le sue origini in due valori: rispetto e modernità.Rispetto per una tradizione che ha radici antichissime e rivive oggi nello sguardo, nelle mani e nel lavoro dei viticultori che ne sono parte. Modernità per quell’idea di vino diffusa e conviviale, sempre aperta a nuovi linguaggi e mondi diversi, che si lega a una cifra stilista netta, fatta di eleganza e pulizia degustative.

San Marzano è la cantina emblema di un modo unico di concepire il vino in Puglia che trova le sue origini in due valori: rispetto e modernità.Rispetto per una tradizione che ha radici antichissime e rivive oggi nello sguardo, nelle mani e nel lavoro dei viticultori che ne sono parte. Modernità per quell’idea di vino diffusa e conviviale, sempre aperta a nuovi linguaggi e mondi diversi, che si lega a una cifra stilista netta, fatta di eleganza e pulizia degustative.

San Marzano was created in 1962 when 19 multi-generational family growers from San Marzano di San Giuseppe joined forces to maximize their efforts. A leading producer in Puglia, San Marzano, located in the Primitivo di Manduria DOP, is a collective of 1,200 vine growers across 3,500+ acres of vineyards whose winemaking philosophy balances age-old traditions with modern techniques. Mauro di Maggio, Managing Director of San Marzano, shares its history. www.cantinesanmarzano.com @sanmarzanousaThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

San Marzano, located in the Primitivo di Manduria DOP, makes some of Puglia's most important Primitivo-based red wines. Mauro di Maggio, Managing Director of San Marzano, discusses the winery's signature Sessantanni Primitivo di Manduria DOP, named for the 60-year-old bush vines that bore its fruit. Made in an appassimento method, this 100% Primitivo is an aromatic red with notes of stewed fruit, cherry jam, nutmeg and cacao and soft elegant tannins. www.cantinesanmarzano.com @sanmarzanousaThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Negroamaro is a dark-skinned variety native to southern Italy. San Marzano, based in Puglia's Primitivo di Manduria DOP, is known for producing some of the best. Mauro di Maggio, Managing Director of San Marzano, discusses Negroamaro's appeal, versatility and pairings. The Talò Negroamaro—the Talò range is named after one of San Marzano's founding families—is lively and approachable with intense aromas of black currant, vanilla and balsamic notes. www.cantinesanmarzano.com @sanmarzanousaThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Malvasia Nera is a thin-skinned grape grown throughout Italy and the Mediterranean. Mauro di Maggio, the Managing Director of San Marzano—a leading producer in Puglia, established in 1962—shares the Talò Malvasia Nera Salento IGP and suggests food pairings. The 100% Malvasia Nera is a full-bodied red, aged six months in French oak. It has an intense, complex silky bouquet of plum, cherry and spice. www.cantinesanmarzano.com @sanmarzanousa This show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

Well-known for its red wines, Puglia also produces some of Italy's most unique whites, notes Mauro di Maggio, Managing Director of San Marzano, a leading producer in the Primitivo di Manduria DOP. San Marzano's Edda Lei Bianco Salento IGP is a medium-bodied white wine blended from Chardonnay and native varieties Moscatello Selvatico, Minutolo and Passulara. It delivers a balanced bouquet of wildflowers, sage and peaches with an underlying minerality. www.cantinesanmarzano.com @sanmarzanousaThis show is brought to you by Talk 4 Radio (http://www.talk4radio.com/) on the Talk 4 Media Network (http://www.talk4media.com/).

We had so much fun a while back on our show dedicated to grilled cheese, that we’re airing it again. Join us for a second helping celebrating everybody’s favorite sandwich. Expert on cheese-awesomeness, Jason Sobocinski of Caseus Fromagerie Bistro, joins us in the studio and Heidi Gibson, the author of Grilled Cheese Kitchen shares some of her grilled cheese recipes, from classic to over-the-top. Mark Raymond introduces a bargain red that made our grilled cheese even better, and Anthony DeSerio mixes a Bloody Maria with a fresh Bloody Mary mix made with San Marzano tomatoes. The post Grilled Cheese, Please (Repeat) appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

The beets planted weeks ago are now growing strong, but not everything is growing so great on the 40 acres. While Cam's having better luck raising his kids than his San Marzano tomatoes, according to some social scientists the bedtime stories he reads to his kids are disadvantaging others. Cam has a stirring defense of trying to raise your kids right, (along with an admission of a literary guilty pleasure), as well as your invite to an incredible evening honoring fallen heroes at the Duskin & Stephens Beef & Beer Benefit.

You won't find this classic spin at your local pizzeria. Using a pre-made pizza shell  Toni shares some simple tricks to throw together a delicious classic crispy pizza. Using crushed San Marzano tomatoes, garlic, marinated artichoke hearts, red and yellow peppers,and Kalamata olives. So easy, and delicious you have to try it.