Podcasts about santoku

El próximo 8 de marzo es el día de la mujer, y en Pecados Veniales continuamos hablando con mujeres emprendedoras. En este caso lo hacemos con una mujer que cuenta con una impecable trayectoria en el desarrollo del fútbol femenino y que ha creado WomanGoal, una plataforma que nace para impulsar el fútbol femenino a nivel mundial y que está especializada en captación de talento, formación, creación de activos y construcción de negocio del fútbol femenino a nivel global. Vamos a conocer un poco más qué es Woman Goal de la mano de su CEO, Martina Olivas. A continuación, hablar de sastrería en Asturias es sinónimo de Sastrería Plácido. Esta sastrería ovetense, nace en los años 50, de la mano de Plácido Iglesias padre que, a base de un trabajo duro e intenso, consigue crear un estilo muy definido de la sastrería artesanal asturiana. De él aprendió todos los secretos de este oficio, quién hoy nos acompaña, Plácido Iglesias hijo, que a día de hoy es quien está al frente, dándole un enfoque más actual y juvenil respetando el buen hacer adquirido. Finalmente, tenemos a Gabriel Suarez, artífice de Santoku, el restaurante más pequeño de Madrid. Una sola mesa para ocho comensales donde nos aguarda un sorprendente menú degustación de la mejor gastronomía nipona a un precio imbatible. Por tan solo 35€ podremos adentrarnos en esta original propuesta que ya presume de no tener reservas disponibles hasta el mes de junio. Pecados Veniales con Ramón Biosca, Alfonso Escámez, Ana Mateu, Ana Sastre, Edson Elguer, Ricardo Ceratto y Agustín García.

Tenemos con nosotros a Gabriel Suarez, artífice de Santoku, el restaurante más pequeño de Madrid. Una sola mesa para ocho comensales donde nos aguarda un sorprendente menú degustación de la mejor gastronomía nipona a un precio imbatible. Por tan solo 35€ podremos adentrarnos en esta original propuesta que ya presume de no tener reservas disponibles hasta el mes de junio. Pecados Veniales con Ramón Biosca, Alfonso Escámez, Ana Mateu, Ana Sastre, Edson Elguer, Ricardo Ceratto y Agustín García.

Slyšeli jste někdy názvy Kiritsuke, Santoku nebo Gyoto? Jde o typy japonských nožů, se kterými se výtečně pracuje v kuchyni - jejich tvary se hodí na všechny kuchařské činnosti a dovednosti. Milan Tůma z Přibyslavic na Třebíčsku se v nich zhlédl, a během několika měsíců se je naučil vyrábět. Jeho tatínek, obráběč kovů a všeuměl, mu do dílny vyrobil brusku na opracování železa a vybroušení ostří.

https://www.bcknife.com/https://youtube.com/@richardsteinbergmakingknives?si=iCrLefIqW3TQr58rHave you ever wondered how to choose the perfect chef's knife or the art of knife sharpening? Join us on Sweet Tea and Tacos as we talk to Richard from Bear Claw Knife and Shear, a knife aficionado with over 25 years of experience. Richard shares his journey, starting in Big Spring, Texas, selling knives in a small shop, to his current venture. He passionately explains the importance of an eight-inch chef's knife, finding a specialty store or cutlery store for quality knives, and physically testing a knife's balance and weight.Our conversation isn't confined to knives, we also meander into the world of cutting boards. We explore with Richard the advantages of wooden cutting boards over plastic ones, different types of wooden boards, and how to maintain and sanitize them. But it's not all about the knife and board; we also discuss the necessity of a quality pair of kitchen shears, the versatility of a boning knife and a Santoku knife, and Richard gives us a demonstration of the Work Sharp system, a belt sharpener perfect for home use.Wrapping up, we share our favorite knives, why kitchen shears are a kitchen essential, and the importance of finding the right knife block. Richard also gives us an insight into his popular vlog on YouTube, Richard Steinberg Making Knives. So, if you're looking to sharpen your knowledge on everything knives, cutting boards, and kitchen shears, this episode is a cut above the rest! Don't miss an episode of Sweet Tea and Tacos and remember to check out our Sweet Teen Tacos link in the description. Stay tuned and get ready to slice and dice like a pro!Support the show

In this episode we take a look at Bardur, talking about their lore and discussing strategies you can use when playing as and against them. You can join the Polytopian Times discord by clicking this link: https://discord.gg/2Gz6bkemKu Many thanks to all of the great folks at the Polytopian Times discord who keep that place lively and fun! Specifically thanks to BokoBoy, Marse, Santoku, Momo, Sam Da Mad, Grraddokk, Yin31, and Dastig for all of their hard work!

La forma de #consumir #alimentos es algo que está en constante cambio y evolución, y es por eso que no resulta extraño saber que existen varios #foodtrucks gourmet en #CDMX que nos demuestran que la “alta #gastronomía ” también se puede disfrutar en espacios pequeños. Te invitamos a que los descubras en este especial.

Christian of Santoku Media sat down with us to discuss the importance of first impressions, and stage presence, in regards to the upcoming #SLAYTHEBAY battle of the bands, and in general. Great advice in this one, don't miss!

#GeekingOutSeries/Safety/KitchenDangerous/4This post is part of the Geeking Out series which presents data-driven information on food and farming, safety in the kitchen, practical science for cooks, cooking techniques and processes and other relevant nerdy stuff that every cook should know.  This topic is from the chapter, Safety 101.In parts 1 to 3 of Kitchen Dangerous, we covered fire prevention, what to do if a fire occurs, preventing burns from frying and other hot items and first aid using ingredients you probably have at home.  In this installment of Kitchen Dangerous, we’ll talk about kitchen safety with regard to Knives and Other Sharp things.  Read Kitchen Dangerous:  part 1,part 2, and part 3.Knives and Other Sharp ThingsAs a pianist, I’m particularly careful with my hands. While I may have an impressive collection of stories about averted fire disasters, knife mishaps are thankfully few.  If you know any pianists, I think you’ll find we’ve elevated finger-protection to an art form.  There’s a reason I was never great at sports.  If you throw a ball my way, I will run away.So I’ve developed knife techniques that may not always be in step with what’s taught at culinary schools.  You know how chefs peel their apples with a paring knife, the blade very near the thumb? That’s not me. The idea of a knife slip to my thumb is not something I will risk.  I use a vegetable peeler instead.  Boring maybe, but safe. So instead of talking about techniques I don’t actually follow, I will share general guidelines on knife safety and some of my methods.  What about celebrity chefs who look you in the eye while slicing and dicing at lightning speed explaining complex mathematical equations?  Okay, maybe not math equations exactly, but anything that requires cognitive effort, not watching what you’re doing and speed means less attention to keeping fingers intact. The razzle dazzle may be impressive but it comes at a risk. Speed and pizzazz are nice, but safety first.For those of you beginning the journey as a lifestyle cook, you can be confident that repetition guarantees improvement.  That includes knife skills. Practice makes perfect.  When I handle sharp tools, I give it my undivided attention. And this is why in the twenty plus years I’ve been cooking, I’ve only cut myself once with a knife. Knock on wood!  A few years ago, I was slicing parsley with a new Shun Chef’s knife I had gotten Jeff for Christmas.  It’s a knife with a beautiful hammered finish. If you remember in my overview on kitchen knives, hammered finishes, like granton edges, are supposed to reduce air drag so food doesn’t stick to the blade sides.  I concluded that I hadn’t found this to be true, or more precisely, that any difference the feature makes is not noticeable to me.  I wiped away the parsley stuck on the sides of the knife blade, just as I’d always done whenever food sticks to the blades. This time, I gave myself a nice clean cut.  Setting aside shock and dismay, I was suitably impressed.  My Shun was a very sharp knife. The kind of knife every cook dreams of.  But I had underestimated its edge and was careless.  If you’re wondering why I’m waxing lyrical about sharpness being a great thing, then it’s time to discuss: Rule number eleven: Follow Knife Safety guidelines. Some of these guidelines might also apply when handling food processor and blender blades, kitchen shears, mandoline slicers, cork screws, ice picks and other sharp kitchen objects. Knife Safety Guidelines1.      Keep your knives sharp.  It might seem counter-intuitive, but excepting my Shun miscalculation, dull blades are what cause many accidents. It was my fault for underestimating the razor sharp edge of a knife handcrafted in the tradition of Samurai swords. With a sharp knife, the blade does all the work. A dull one forces you to compensate by exerting pressure, increasing the chance of a knife-slip on unwieldy surfaces like onion skin, for instance. Knives dull over time and need to be honed regularly.  Sharpening should only be done when needed. What’s the difference?  Honing with a honing steel or whet stone realigns the blade’s edge to make it sharp.  Sharpening is taking metal off the blade to improve sharpness.  The latter should only be done when needed through a knife whetter (professional knife sharpener) or with knife sharpening tools and appliances.  Note that some specialty knives like the ones from Shun may require a specialized honing steel or whet stone designed for its blades. 2.      Use the correct knife or tool for the job. In the overview on kitchen knives and cutting Tools, I emphasized the importance of  using the right tool for the job because: Using the right tool for the job= less effort = safety = a more pleasant experienceLarge knives like a Chef’s knife and Santoku make peeling fruits and vegetables not only awkward, but dangerous because they don’t give you the control necessary for fine movements.  A large knife makes it hard to negotiate the curves of an apple or ginger, but a vegetable peeler makes easy work of it.  And on a side note, I often prefer a spoon to peeling ginger over a vegetable peeler! On the other hand, trying to slice open something as large as a butternut squash with anything smaller than a Chef’s knife or Santoku is going to be difficult.  And anything difficult means you’re likely to exert more effort, which can lead to accidents.3.      Handle knives correctly.        Get a good grip and hold knife firmly using all fingers. A tentative grip means tentative control-- the knife can easily be knocked out of your hand or move in directions you didn’t plan on.  I’ve seen many people hold knives so gingerly they probably would have dropped it if I said “Boo!”  Keep your fingers intact.  Use your knuckles as a guide to guard against the blade and tuck your fingers so they’re not splayed out ready for the guillotine. That’s a bit of bad news if you have long fingernails because it will be harder to tuck your fingers in with the nails in the way.  If you can’t live without really long nails, just be extra careful.Keep fingers and body parts away from the knife’s path.  I was demonstrating in class how to pit an avocado safely.  I had the avocado cheek with pit on my cutting board and drove my Chef’s knife into the pit, gave it a slight twist, yanked it out and then hit it against the side of the compost bin to dislodge. I was showing the participants how my fingers were nowhere near the knife’s path, unlike the method I’d seen where the avocado was held in one hand when slicing and de-pitting.  A participant chimed in to say that was how he did it, then admitted he had slipped once and the knife had ended up in the palm of his hand.  Slice or peel away from your body or body part. This is where I might depart from chefs’ paring techniques whether using knives or vegetable peelers. While I understand that the thumb pressed down is meant to provide control, I won’t risk nicks when I can achieve the same results, perhaps not as gracefully, with a vegetable peeler slicing away from me. Be careful when using fingers to wipe off a knife blade.  Granton edge or hammered finish notwithstanding, food will stick to the sides of a knife blade.  While I should probably say, don’t use your fingers to wipe it away as I did in my knife accident, I’ll be the first to break that rule.  So while I sometimes brush off stuck food against the side of a bowl, I often use my fingers, but this time I make sure to wipe at an angle away from and not too close to the blade’s edge. 4.  When slicing, establish a stable and flat surface whenever possible. Slicing a moving target such as a rolling onion is not only difficult, but unsafe.  To establish a stable surface, slice off the poles first (the top and root ends) to create a flat top and bottom. Set the onion on one of the flat sides and slice down the middle to split. Peel the onion. Now that each half has a flat side, it will be much easier to slice the onion.  Conversely, Only slice on non-slip cutting boards and on a flat surface. A cutting board that slides around your countertop is not a stable surface. Use cutting boards that are heavy enough or made from non-slip material to keep them from sliding around.  If you have some slippery plastic boards like I do, you’ll need to put a non-slip mat underneath. I use rubber rug pads leftover from our carpets and it does the job.    5. Always pick up knives and other sharp implements by the handle.  That may seem obvious, but this also relates to how you arrange them in dishwashers, dish racks, and storage. With anything sharp, keep the blade or sharp area face down. The basic idea is to make it harder to access the sharp parts accidentally. When storing, consider knife blocks, magnetic racks or in-drawer systems designed to safely store knives.  Note: It is recommended that kitchen knives are hand-washed, especially if they’re of high quality, to protect them from damage.6.  Avoid putting kitchen knives and other sharp objects in the sink where it can be buried by dishes.A knife hidden underneath a pile of dirty dishes or soap suds is an accident waiting to happen. I’m sure you can imagine how this scenario can go. If you can’t wash your kitchen knives right away, place them somewhere highly visible to everyone.   I leave mine on the kitchen counter next to the sink on top of dishes or on a cutting board.7.  Don’t leave knives or other sharp implements too close to the counter edge. Knives extended over or too close to the counter edge can be reached by children, are easy to bump and for articles of clothing to catch on.  Even if your foot dodges impalement, you can damage an expensive knife.  Which brings us to:8.  Consider wearing closed footwear in the kitchen. Knife slips happen and you don’t want any exposed toes in its trajectory. 9.  Don’t be intoxicated when doing tasks that may be dangerous or that require your full attention.Don’t get me wrong.  I’m a huge proponent of having fun in the kitchen, and that means libations are totally on the table and practically required especially when doing dishes. But not with anything that requires my undivided attention, such as when handling knives and sharp implements or cooking with high heat like frying. Jeff’s knife story Slicing open hard squashes used to intimidate me.  Their surfaces are often slippery and hard to penetrate, even with a sharp knife. Before I learned that microwaving for a couple of minutes softens squash and makes slicing easier, I was quite hesitant and approached a squash very cautiously. So cautiously that one day Jeff, who was watching impatiently as I fudged around an acorn squash, offered to slice it for me.  I was happy to relinquish the task. Instead of the chef’s knife in my hand, Jeff grabbed the serrated bread knife and proceeded to attack the squash with zeal and energy, making quick and large strokes.  I was already shouting to be careful when the knife caught the side of a finger and blood spurted, accompanied by a stream of expletives.  This leads me to the last guideline.  10.   Be patient. I started this post talking about knife speed.  We’re not in a contest and there’s no reason to rush through slicing or any activity involving knives or other sharp objects.  We’re not in a restaurant kitchen where speed may be necessary; we’re home cooks where cooking can and should be leisurely.Jeff’s finger healed, but it’s a story I invoke many times (perhaps too smugly) to remind him of the virtues of patience.  Take your time. As to whether or not to use a serrated knife for hard squashes?  There may be a serrated knife out there that will do the job, but I’ve not seen it and it’s definitely not a bread knife. My personal preference, after first softening in the microwave oven for 1-2 minutes, is to slice the top of,  puncture the middle with the tip of a chef’s knife and then so very gently push the knife in until I can slice through first one side, then the other.  This is the end of part 4 of Kitchen Dangerous.  In part 5, the last installment, we will cover First Aid for Cuts.References:https://kaishun.co.nz/blogs/use-care/sharpening-and-honing-your-shun-knife Get full access to Cooking Subversive at cookingsubversive.substack.com/subscribe

Mankind has designed tools for every purpose. And so it is with knives. There are knives made specifically for fish, meat, bread, tomatoes, oysters, cheese, butter.  You name a food item and there’s probably a knife designed for it.  They also vary by function—slicing, boning, filleting, hacking, chopping, paring, carving; and come in different sizes. There are also multi-purpose knives which combine many of the functions needed by most home cooks.  Why is it important to know about knives and their functions?  One of the important safety guidelines I will discuss in a post (Kitchen Dangerous: Knife and Other Sharp Things) is using the right tool for the job because: Using the right tool for the job = less effort = safety = A more pleasant experienceHome cooks will do very well with just a few well-chosen knives. So here’s an overview to help you decide what you should have in your kitchen.Kitchen Knives and Cutting ToolsMulti-purpose knives: Chef’s knife and Santoku The work horses of the kitchen, the Chef’s knife and Santoku are multi-purpose knives that are great for most slicing, dicing and chopping. A Chef’s knife has a curved blade and pointy tip.  A Santoku has a curved spine, straight-edged blade and dimples on the sides, reminding me of the front of a commercial airliner. Besides origin, one European the other Japanese, the difference in blade shapes account for some specialty uses. Santoku, which means “three virtues” or  “three uses” refers to what it’s made for-- chopping, dicing and mincing, and particularly excels in thin slicing, such as for razor-thin beef found in Japanese cuisine.  While a chef’s knife may not slice as thinly as a Santoku, its tip gives it an edge (!) to separating meat from bones.  They also tend to be heavier, which I personally like. But Santoku manufacturers often tout being light as a point for ease of use, so weight is largely a personal choice.          Both knives come in varying sizes. Chef’s knives are typically available at 6, 8 and 10 inches. Santoku knives vary from 5 to 7.9 inches.  Like weight, size is also a personal choice.  In my early days of cooking, I was afraid of large knives and a 6” Chef’s knife was my preferred size.  I didn’t know of Santoku knives then, and if I had, I would probably have gravitated to the 5” version. These days, I prefer larger and heavier, so 8” Chef’s knives get the most use in my kitchen.  Some points of clarification: the terms Chef’s knife and Santoku,  refer to blade shapes and manufacturers often have both shapes in their lineups.  For instance, German manufacturers, Wüsthof and ZWILLING J.A. Henckels both make Santoku knives and Japanese manufacturer Shun makes Chef’s knives.How about Granton edges and hammered finishes? Some knives have dimples or scallops on the blade side, often referred to as a granton edge, which provide air pockets to prevent food from sticking. You often see this in Santoku knives with the distinctive scallop markings that run across the blade.  And then there’s the hammered finish-- finer indentations also on the blade side which are made by hammering the steel manually, at least for the top-end Japanese manufacturers. They not only provide a distinctive aesthetic, but like the granton edge, are meant to reduce drag with air pockets that prevent food sticking to the sides.  My experience?  Food will still stick to the sides of the blade regardless of edge or finish.  If there’s a reduction owing to these particular features, I haven’t really noticed.      While these multi-purpose knives are great for a majority of tasks, neither do very well with slicing bones, frozen food, bread or for precision tasks like peeling, so you’ll need  other knives for that.Serrated knives: Bread and TomatoSerrated edges are jagged or saw-tooth edges best for food that are too hard or squishy for regular knives to get a purchase on.  Have you ever tried slicing bread with a regular knife?  A straight-edge blade tends to slide across the smooth surface of the crust which can cause dangerous knife slips. And when you apply pressure to penetrate the hard crust, you end up breaking up the soft insides of your loaf.  It’s a messier version with tomatoes.  Though some really sharp knives with thin blades can cut it, literally, most straight-edge blades act more like wedges that squish tomatoes until they burst and you end up with a juice and pulp splatter to clean up.  If your household consumes bread or tomatoes, bread and tomato serrated knives are useful tools to have. Note that they are not interchangeable.  Bread knives are generally available between 8 to 11 inches long to accommodate large loaves, while tomato knives are smaller—from cutlery size to around 5 to 6 inches long, making easy work of even petite specimens like cherry tomatoes.  On the cutlery side, some steak knives are also serrated for the same reasons mentioned earlier.Tomato and Bread knivesParing knives With blades 3-4 inches long, paring knives are useful for high precision tasks like peeling, where it can hug corners with more control than larger knives.  They’re also good for slicing garlic thinly, scoring tomatoes, and other tasks that require small and fine cutting movements.  Utility knivesUtility knives are multi-purpose knives that are in-between the size of paring and Chef’s knives.  They’re versatile enough to do some of the functions of other knives, such as slicing, dicing, and scoring, and can substitute in a pinch. There’s also something to be said about portability—it’s easy to take table-side for carving turkey, for instance.  Where it excels though, are in tasks where a mid-sized tool has advantages.  When filleting fish or deboning chicken, I often prefer a utility knife because it’s small enough to control but large enough to go through food items larger than 3 inches.    Other specialty knivesAs I mentioned, there’s a knife for every food item and task, so if you’re new to the kitchen, you may want to start with the basics and build up your arsenal of tools as you discover what your predominant cutting tasks might be. Some examples of fairly common specialty knives: cleaver- for heavy-duty chopping of hard items like bones, squashes, coconuts; fillet and boning knives- sometimes used interchangeably for fillet and boning. In my kitchen (L-R): #1-3 Specialty knives, #4 Santoku, #5-8 Chef’s knivesWhen a Knife is not always the Best Tool Kitchen ShearsKnives aren’t the only useful cutting tools in the kitchen.  For food applications, kitchen shears can replace knives for snipping herbs, slicing through soft bones (chicken and fish), slicing dried fruit and other cutting tasks.  Absent a cleaver for instance (which I don’t have), I use shears to easily cut through the rib cage of a whole chicken.  I also like using shears for slicing dried fruits which seem resistant to all but the sharpest of knives.  Note that Kitchen shears are not the same as ordinary scissors.  While the latter is a useful tool to keep in the kitchen for non-food related tasks like removing labels, nozzle tips, cutting through package tape, kitchen shears are sharp heavy duty tools specifically designed for food functions.  Vegetable PeelerWhile not a knife, a vegetable peeler is a kind of cutting tool, but specific to peeling.  This is a tool used in place of knives for peeling vegetables and fruits.  Personally, I prefer using peelers over knives for safety purposes.  It’s also great for shaving cheese and chocolate.  Graters and Microplane zestersAgain, these are not knives, but like peeling, grating is a kind of cutting as it shaves and shreds food items. Graters are tools whose angled-edged holes are rubbed against food, cutting or shredding them into smaller sizes. They come in a variety of shapes and designs, with the hole size determining the degree of coarseness or size of food shred.  Most are familiar with cheese graters, designed as hand-held tools or table gizmos with boxes to catch the cheese. Four-sided graters feature different-sized holes to accommodate not only the varying sizes you may want but because certain food items, like soft cheddar cheese, are best grated on large holes. A microplane grater and zester is the petite cousin of regular cheese graters, with smaller holes and thinner “blades” or edges for finer grating. When used on hard cheeses like parmesan, they create a fluffier and lighter shred than traditional cheese graters. They’re excellent for very fine grating, such as for ginger, and as a zester, which requires finesse to remove the zest, the outer colored part of citrus fruits.  Pizza wheel or cutterIf you have pizza often enough, it might make sense to own one of these.  While you can use a large knife or kitchen shears to slice through pizza, I prefer a dedicated tool for it.  I can also get more distance between my hand and a hot pizza with a pizza cutter and avoid burning myself and getting food on my fingers.   How to Choose Knives and Cutting toolsA good knife is one that is sharp, fits your hand and handles well. The latter might sound somewhat vague if you’re not used to handling knives.  While many reviews are made by professional and impartial testers, handling in the end is a subjective experience highly influenced by comfort levels.  Remember when I said I started with a smaller Chef’s knife and now prefer larger ones?  As a newbie, handling sharp objects can be scary at first and often, small and light can be safer choices, hence, why Santoku knives are touted for their relative light weight compared to Chef’s knives.  The shapes also dictate how they’re used.  A Chef’s knife with its curved blade is designed for a rocking motion versus the straight-down method for a Santoku knife.  Unless you’re familiar with both, it’s hard to decide which method you’ll prefer. Top of the line knives can be expensive.  Some can cost several hundred dollars apiece.  While it’s often a good idea to invest in the best you can afford, that’s not what I’d recommend unless cost is not an issue.  If you don’t know yet what “best” is for you or you’re new to the kitchen, it might be better to start with a few well-reviewed above- average knives that don’t break the bank, and then you can decide for yourself what works for you.  Also, if you have housemates who don’t understand the value of great (and expensive) knives, you might be really pissed off if one of them uses it as a bottle opener (yes, that happened to me, but thankfully it was an inexpensive cheese slicer, but still!).  What’s in my kitchen?  I keep multiple Chef’s, Santoku and utility knives of various sizes. I also have a bread knife, paring knife, tomato knife, kitchen shears, pizza cutter and a couple of vegetable peelers, graters and microplane zesters. We also have an electric carving knife my husband Jeff picked up for $3 at a thrift store.  It looks like it was made in the 60’s, but works well and is perfectly adequate for our occasional use.  As of writing, I don’t feel the need for any other specialized knives, but that of course can change.  For reviews and more information on how to choose knives, check out the additional resources at the end of this article.Additional Resources:https://www.cooksillustrated.com/articles/504-should-you-buy-a-santokuhttps://www.nytimes.com/wirecutter/reviews/the-best-chefs-knife-for-most-cookshttps://www.seriouseats.com/2019/04/the-best-essential-knives.html Get full access to Cooking Subversive at cookingsubversive.substack.com/subscribe

#011 – In this week's episode, I wanted to do something fun and a little different for the last week of 2020.  So I've featured seven guests' favorite kitchen gadgets and tools (plus one from me!).  I hope that these provide some inspiration and efficiency to your kitchen in the New Year!8 KITCHEN GADGET AND TOOL IDEAS FOR THE NEW YEARNote: Some of the links provided here are affiliate links, which means that if you buy using this link, I will receive a small commission at no extra cost for you. Affiliate links are annotated with ($$).#1 - A BORNER MANDOLINE ($$)Dr. Rindie Coker is a Doctor of Naprapathy at the Center for Natural Therapy.  She can be found at drrindiecoker.comFacebook#2 - AN ELECTRIC KETTLEJen didn't have a specific brand recommendation for an electric kettle, so please check with your favorite retailer.Jen Hawley can be found here on Instagram#3 - AN OXO SALAD SPINNER ($$)Dr. Sherri Greene is a holistic practitioner and restorative physician and uses Medical Medium protocols as a complement to her practice.  She can be found online at drsherrigreene.comInstagramFacebook #4 - A PROCTOR SILEX 1.5 CUP FOOD CHOPPER ($$)Evalee is an intuitive Emotion Code and Body Code Practitioner and can be found at YourEnergyHealing.comFacebook#5 - A NUMBER OF KEY KNIVES, INCLUDING A SANTOKU KNIFE ($$)As Mimi explained, it's best to buy knives in person so that you can find the best fit for your hand.  While this may be difficult right now, the hyperlink above is for a reasonably-priced Santoku knife that I have been using to chop fruits and vegetables.Mimi is a private and personal chef.  #6 - A VEGETABLE SPIRULIZER ($$)Lisa Feinman has been following Medical Medium protocols for the past five years after exhausting Western medicine options to help with chronic migraines, fatigue, severe panic attacks and tinnitus.  #7 - MASON JARS ($$)Betty Ng's recipe for making liquid soap:Using Savon de Marseilles Olive Oil Soap (beware of copycats), cut each bar into 1" cubes.  Fill a 32oz mason jar about half full with soap cubes and then top with filtered water.  The soap will take about a week to 'melt' and will result in liquid soap.  Adjust water to your preferred consistency.Betty Ng is a Certified Personal Trainer and a Certified Essentrics Instructor and can be found at EssentricswithBetty.comFacebookInstagram#8 - OXO GOOD GRIPS ICE CUBE TRAYS ($$)If you want save up to 25% off supplements that you're taking every day, check out Wellevate in the Resources section of my website at CarefullyHealing.com/Resources and go to the Wellevate section. Shipping is FREE for orders over $49, US only. ($)

++enthält unbezahlte Werbung++ Messer schleifen war für mich lange Zeit ein schwarzer Fleck in meiner Küche. Da ich meistens viel zu spät viel zu viel Geld in das Schleifen meiner Küchenmesser bei einem professionellen Messerschleifer investiert habe, wollte ich vor kurzem eine neue Lösung für mich persönlich finden. Ich wollte selbst in der Lage sein quasi "idiotensicher" und ohne weiterer Kosten meine Messer stets in einem scharfen Zustand zu halten. Meine Suche und Vergleich der verschiedenen Angebote hat mich zu dem Rollschleifer von Horl 1993 geführt. Dahinter steht ein erfolgreiches Start-Up von Vater und Sohn aus dem Schwarzwald. Mit dem Rollschleifer wird das Messerschleifen wirklich für jedermann möglich, da eben auch für mich. In solch handwerklichen Dingen bin ich normalerweise recht unbegabt (daher baue ich auch keine Eisenbahnen...). In Teil 2 "Das Tutorial für alle Messerarten" erkläre ich Euch mit Timo Horl das Schleifen aller wichtiger Messerarten von Kochmesser, Santoku bis hin zu etwas anspruchsvollerer Anwendung wie dem Schärfen von Ausbeinmesser und Hackbeilen. Nach dem Anhören des Podcasts habt ihr eine Grundqualifikation zur Handhabung des Horl 1993 Rollschleifers in audio. Also auch gut fürs Auto oder mal zwischendurch geeignet.

Pew pew pew! Here's a fresh one, 26 unreleased neurofunk dnb tracks so sick that they won't hesitate to slap your mum and then refuse to apologize. Play it loud and play it proud! Support the artists or get rekt! 01: Rockwell X Flowdan - Inventor [Shogun Audio] 02: Prolix - Lightspeed [FC on Trendkill] 03: Mampi Swift - The One (InsideInfo Remix) [FC on Charge] 04: Humanon + Kutlo - Burning Cities ft. Kryptomedic [FC on Kill Tomorrow] 05: Cod3x - Earthquake [FC on Eatbrain] 06: Humanon - Taiga [FC on Kill Tomorrow] 07: Mizo - Coliseum [FC on Eatbrain] 08: Klinical - CLVELESS [FC on Lifestyle Music] 09: Gydra - Scourge [FC on Eatbrain] 10: Evol Intent - Euphoria [dub] 11: Alibi & Command Strange - Skyline VIP [FC on V Recordings] 12: L-Side - No Sound ft. DRS [FC on V Recordings] 13: RedPill - Vicious [FC on Eatbrain] 14: DisasZt - Get Them Wise [Formation Records] 15: Coppa ft. Alibi - Architects [FC on Audioporn] 16: Prolix ft. Ben Verse - Run The Beat [FC on Trendkill] 17: Dub Elements - Thunder [FC on DEM Recordings] 18: Fragz - Get Access [FC on Eatbrain] 19: Task Horizon - Nostromo [FC on Evolution Chamber] 20: Kronology - Breathe [Technique Recordings] 21: Invadhertz - Battle Lines ft. MC Gusto [FC on Addictive Behaviour] 22: Invadhertz - Dark Room [FC on Addictive Behaviour] 23: Coppa ft. L 33 & Future Kid - Congo [FC on Audioporn] 24: Klinical - Fader [FC on Lifestyle Music] 25: Rockwell X Roni Size - Easy [Shogun Audio] 26: Disphonia - Energy (Inward, Hanzo & Randie Remix) [FC on Red Light] 27: State of Mind - Writhe [Blackout Music] 28: Dead Zodiac & Profane - Time Chase [FC on Santoku] 29: L Plus - The Race [FC on Technique Recordings] 30: VLTRN ft. Hijack MC - Apocalypse (Tobax Remix) [FC on Santoku] 31: Aries & Serial Killaz ft. Spyda - Jungle Music [FC on Born on Road]

Pew pew pew! Here's a fresh one, 26 unreleased neurofunk dnb tracks so sick that they won't hesitate to slap your mum and then refuse to apologize. Play it loud and play it proud! Support the artists or get rekt! 01: Rockwell X Flowdan - Inventor [Shogun Audio] 02: Prolix - Lightspeed [FC on Trendkill] 03: Mampi Swift - The One (InsideInfo Remix) [FC on Charge] 04: Humanon + Kutlo - Burning Cities ft. Kryptomedic [FC on Kill Tomorrow] 05: Cod3x - Earthquake [FC on Eatbrain] 06: Humanon - Taiga [FC on Kill Tomorrow] 07: Mizo - Coliseum [FC on Eatbrain] 08: Klinical - CLVELESS [FC on Lifestyle Music] 09: Gydra - Scourge [FC on Eatbrain] 10: Evol Intent - Euphoria [dub] 11: Alibi & Command Strange - Skyline VIP [FC on V Recordings] 12: L-Side - No Sound ft. DRS [FC on V Recordings] 13: RedPill - Vicious [FC on Eatbrain] 14: DisasZt - Get Them Wise [Formation Records] 15: Coppa ft. Alibi - Architects [FC on Audioporn] 16: Prolix ft. Ben Verse - Run The Beat [FC on Trendkill] 17: Dub Elements - Thunder [FC on DEM Recordings] 18: Fragz - Get Access [FC on Eatbrain] 19: Task Horizon - Nostromo [FC on Evolution Chamber] 20: Kronology - Breathe [Technique Recordings] 21: Invadhertz - Battle Lines ft. MC Gusto [FC on Addictive Behaviour] 22: Invadhertz - Dark Room [FC on Addictive Behaviour] 23: Coppa ft. L 33 & Future Kid - Congo [FC on Audioporn] 24: Klinical - Fader [FC on Lifestyle Music] 25: Rockwell X Roni Size - Easy [Shogun Audio] 26: Disphonia - Energy (Inward, Hanzo & Randie Remix) [FC on Red Light] 27: State of Mind - Writhe [Blackout Music] 28: Dead Zodiac & Profane - Time Chase [FC on Santoku] 29: L Plus - The Race [FC on Technique Recordings] 30: VLTRN ft. Hijack MC - Apocalypse (Tobax Remix) [FC on Santoku] 31: Aries & Serial Killaz ft. Spyda - Jungle Music [FC on Born on Road]

Pew pew pew! Here's a fresh one, 26 unreleased neurofunk dnb tracks so sick that they won't hesitate to slap your mum and then refuse to apologize. Play it loud and play it proud! Support the artists or get rekt! 01: Rockwell X Flowdan - Inventor [Shogun Audio] 02: Prolix - Lightspeed [FC on Trendkill] 03: Mampi Swift - The One (InsideInfo Remix) [FC on Charge] 04: Humanon + Kutlo - Burning Cities ft. Kryptomedic [FC on Kill Tomorrow] 05: Cod3x - Earthquake [FC on Eatbrain] 06: Humanon - Taiga [FC on Kill Tomorrow] 07: Mizo - Coliseum [FC on Eatbrain] 08: Klinical - CLVELESS [FC on Lifestyle Music] 09: Gydra - Scourge [FC on Eatbrain] 10: Evol Intent - Euphoria [dub] 11: Alibi & Command Strange - Skyline VIP [FC on V Recordings] 12: L-Side - No Sound ft. DRS [FC on V Recordings] 13: RedPill - Vicious [FC on Eatbrain] 14: DisasZt - Get Them Wise [Formation Records] 15: Coppa ft. Alibi - Architects [FC on Audioporn] 16: Prolix ft. Ben Verse - Run The Beat [FC on Trendkill] 17: Dub Elements - Thunder [FC on DEM Recordings] 18: Fragz - Get Access [FC on Eatbrain] 19: Task Horizon - Nostromo [FC on Evolution Chamber] 20: Kronology - Breathe [Technique Recordings] 21: Invadhertz - Battle Lines ft. MC Gusto [FC on Addictive Behaviour] 22: Invadhertz - Dark Room [FC on Addictive Behaviour] 23: Coppa ft. L 33 & Future Kid - Congo [FC on Audioporn] 24: Klinical - Fader [FC on Lifestyle Music] 25: Rockwell X Roni Size - Easy [Shogun Audio] 26: Disphonia - Energy (Inward, Hanzo & Randie Remix) [FC on Red Light] 27: State of Mind - Writhe [Blackout Music] 28: Dead Zodiac & Profane - Time Chase [FC on Santoku] 29: L Plus - The Race [FC on Technique Recordings] 30: VLTRN ft. Hijack MC - Apocalypse (Tobax Remix) [FC on Santoku] 31: Aries & Serial Killaz ft. Spyda - Jungle Music [FC on Born on Road]

RAWR! "TMW DNB Bedroom Radio" is a weekly series that I got going because I'm sick of sitting on wicked tracks and ripping off you guys by not sharing them. Mostly forthcoming tunes, support the artists! I won't be surprised if Soundcloud and their copyright mechanisms take this down. Moral of the story: JOIN ME ON MIXCLOUD >>> www.mixcloud.com/thismeanswar 01: Bladerunner - Forever [FC on Hi Resolution] 02: Fourward & Friction - Run Ya Mouth [Shogun Audio] 03: Instinkt - Conan [FC on Lifestyle Music] 04: The Prophecy - Modulation [FC on Red Light Records] 05: Drumsound & Bassline Smith - Technique Badboy [FC on Technique] 06: Fourward - Over (S.P.Y Remix) [Shogun Audio] 07: John Rolodex - Inna Zone [FC on Machinist Music] 08: Sub Killaz - Wolf Bite (Jayline Remix) [FC on Digital Terror] 09: Joe Ford & Malux - Make a Threat [Shogun Audio] 10: Kumarachi - Someone [FC on Critical Music] 11: Was A Be - Brainstorm [Shogun Audio] 12: Obeisant & Victim - 6 Months [FC on Lifestyle Music] 13: Karma Vs. Friction - Active [Shogun Audio] 14: Xtrah - In The Shadows [FC on Cyberfunk] 15: High Roller - Croc Hunter (Nu Elementz Remix) [FC on Digital Terror] 16: Volatile Cycle, Barbarix & Blockdodger - Manifest [FC on Lifestyle Music] 17: The Prophecy - Basement [FC on Red Light Records] 18: Diode - Heinous [FC on Santoku] 19: Kumarachi - Dusk [FC on Critical Music] 20: Hoogs - Jungle Bad (T.I. Remix) [FC on Digital Terror] 21: Shottaz - Mystic State [FC on Addictive Behaviour] 22: Bladerunner - High Pressure [FC On Hi Resolution] 23: Mystic State Vs. Detail - Shakedown [FC on Addictive Behaviour]

RAWR! "TMW DNB Bedroom Radio" is a weekly series that I got going because I'm sick of sitting on wicked tracks and ripping off you guys by not sharing them. Mostly forthcoming tunes, support the artists! I won't be surprised if Soundcloud and their copyright mechanisms take this down. Moral of the story: JOIN ME ON MIXCLOUD >>> www.mixcloud.com/thismeanswar 01: Bladerunner - Forever [FC on Hi Resolution] 02: Fourward & Friction - Run Ya Mouth [Shogun Audio] 03: Instinkt - Conan [FC on Lifestyle Music] 04: The Prophecy - Modulation [FC on Red Light Records] 05: Drumsound & Bassline Smith - Technique Badboy [FC on Technique] 06: Fourward - Over (S.P.Y Remix) [Shogun Audio] 07: John Rolodex - Inna Zone [FC on Machinist Music] 08: Sub Killaz - Wolf Bite (Jayline Remix) [FC on Digital Terror] 09: Joe Ford & Malux - Make a Threat [Shogun Audio] 10: Kumarachi - Someone [FC on Critical Music] 11: Was A Be - Brainstorm [Shogun Audio] 12: Obeisant & Victim - 6 Months [FC on Lifestyle Music] 13: Karma Vs. Friction - Active [Shogun Audio] 14: Xtrah - In The Shadows [FC on Cyberfunk] 15: High Roller - Croc Hunter (Nu Elementz Remix) [FC on Digital Terror] 16: Volatile Cycle, Barbarix & Blockdodger - Manifest [FC on Lifestyle Music] 17: The Prophecy - Basement [FC on Red Light Records] 18: Diode - Heinous [FC on Santoku] 19: Kumarachi - Dusk [FC on Critical Music] 20: Hoogs - Jungle Bad (T.I. Remix) [FC on Digital Terror] 21: Shottaz - Mystic State [FC on Addictive Behaviour] 22: Bladerunner - High Pressure [FC On Hi Resolution] 23: Mystic State Vs. Detail - Shakedown [FC on Addictive Behaviour]

RAWR! "TMW DNB Bedroom Radio" is a weekly series that I got going because I'm sick of sitting on wicked tracks and ripping off you guys by not sharing them. Mostly forthcoming tunes, support the artists! I won't be surprised if Soundcloud and their copyright mechanisms take this down. Moral of the story: JOIN ME ON MIXCLOUD >>> www.mixcloud.com/thismeanswar 01: Bladerunner - Forever [FC on Hi Resolution] 02: Fourward & Friction - Run Ya Mouth [Shogun Audio] 03: Instinkt - Conan [FC on Lifestyle Music] 04: The Prophecy - Modulation [FC on Red Light Records] 05: Drumsound & Bassline Smith - Technique Badboy [FC on Technique] 06: Fourward - Over (S.P.Y Remix) [Shogun Audio] 07: John Rolodex - Inna Zone [FC on Machinist Music] 08: Sub Killaz - Wolf Bite (Jayline Remix) [FC on Digital Terror] 09: Joe Ford & Malux - Make a Threat [Shogun Audio] 10: Kumarachi - Someone [FC on Critical Music] 11: Was A Be - Brainstorm [Shogun Audio] 12: Obeisant & Victim - 6 Months [FC on Lifestyle Music] 13: Karma Vs. Friction - Active [Shogun Audio] 14: Xtrah - In The Shadows [FC on Cyberfunk] 15: High Roller - Croc Hunter (Nu Elementz Remix) [FC on Digital Terror] 16: Volatile Cycle, Barbarix & Blockdodger - Manifest [FC on Lifestyle Music] 17: The Prophecy - Basement [FC on Red Light Records] 18: Diode - Heinous [FC on Santoku] 19: Kumarachi - Dusk [FC on Critical Music] 20: Hoogs - Jungle Bad (T.I. Remix) [FC on Digital Terror] 21: Shottaz - Mystic State [FC on Addictive Behaviour] 22: Bladerunner - High Pressure [FC On Hi Resolution] 23: Mystic State Vs. Detail - Shakedown [FC on Addictive Behaviour]

Новый выпуск шоу был ознаменован появлением в студии учаcтников банды SoulGang : легендарной  dj ZEMINE и ее соплеменника  MAMI WIZARD.. Ребята принесли свой особый настрой в шоу, удивив хорошими селекциями, а я, обрамляя их выступления, разнообразил этот трип небольшими подборками свежего стафа!Радости!) GVOZD vibes: 1.Astral Valley - Stranger (Figment) 2.Bro Safari - Follow (Bro Safari Music) 3.Noisestorm - Leaving Now (Monstercat) 4.SPY - Take Control(Hospital) 5.Logam - Infinity (Nickbee remix)(Santoku) 6.Neurosignal - Hasta La Vista (dub) 7.Ophlot - Cyclotron (Vampire) 8.Mean Teeth - Triple Head(Plasma audio) 9.Critical Bang - Chopper (dub) 10.Space Journey - Quadrivium (Close2Death) 10.p739 - Alien Contact (Grand Theft Audio) MAMI WIZARD guestmix 1.General Mailise 2 all fall down 3 Naska 4 Marky 5 Markus Vassionare 6 Mister Kingston 7 FaX COOl 8 Billy Dany 9Cutty ranks - I Dont Believe ZEMINE guestmix: Rockwell- please please please Martsman - Periphereia Rebel MC - Junglist (Zinc rmx) unknown - unknown dj K - Flying Nucleus & paradox - clint van cleef Spectrasoul - Play the fool Fred V - constellations GVOZD vibes: 1.Rafau Etamski - Push For Love (Nu Venture) 2.Shrust and Lustral - Adventure (Wobble Digital) 3.Kung - Pinnacle (Mayan audio) 4.Operate - Everlasting (Smoke Signal Audio) 5.Lowriderz - Up On Ugly (dub) 6.Filthy Habits - Snake Charmer(Eternal muzik) 7.Nightfang - Murda Sound (Stickybass music) 8.Nicky Blackmarket and Voltage - Dub Tickles(Rollaz) 9.Jinx - Run The Track (Ruffnek Ting) 10.Rahmanee - Stopper vip (Born On Road) 11.Rudical - Haf (G&D dubz) 12.Glyphic - Tunnel Vision (Kolanek remix)(Detrimental Audio) 13.Asymmetric - Darkness (Dissymetrical) 14.Raket - Zen Garden (Omni music)

Новый выпуск шоу был ознаменован появлением в студии учаcтников банды SoulGang : легендарной  dj ZEMINE и ее соплеменника  MAMI WIZARD.. Ребята принесли свой особый настрой в шоу, удивив хорошими селекциями, а я, обрамляя их выступления, разнообразил этот трип небольшими подборками свежего стафа!Радости!) GVOZD vibes: 1.Astral Valley - Stranger (Figment) 2.Bro Safari - Follow (Bro Safari Music) 3.Noisestorm - Leaving Now (Monstercat) 4.SPY - Take Control(Hospital) 5.Logam - Infinity (Nickbee remix)(Santoku) 6.Neurosignal - Hasta La Vista (dub) 7.Ophlot - Cyclotron (Vampire) 8.Mean Teeth - Triple Head(Plasma audio) 9.Critical Bang - Chopper (dub) 10.Space Journey - Quadrivium (Close2Death) 10.p739 - Alien Contact (Grand Theft Audio) MAMI WIZARD guestmix 1.General Mailise 2 all fall down 3 Naska 4 Marky 5 Markus Vassionare 6 Mister Kingston 7 FaX COOl 8 Billy Dany 9Cutty ranks - I Dont Believe ZEMINE guestmix: Rockwell- please please please Martsman - Periphereia Rebel MC - Junglist (Zinc rmx) unknown - unknown dj K - Flying Nucleus & paradox - clint van cleef Spectrasoul - Play the fool Fred V - constellations GVOZD vibes: 1.Rafau Etamski - Push For Love (Nu Venture) 2.Shrust and Lustral - Adventure (Wobble Digital) 3.Kung - Pinnacle (Mayan audio) 4.Operate - Everlasting (Smoke Signal Audio) 5.Lowriderz - Up On Ugly (dub) 6.Filthy Habits - Snake Charmer(Eternal muzik) 7.Nightfang - Murda Sound (Stickybass music) 8.Nicky Blackmarket and Voltage - Dub Tickles(Rollaz) 9.Jinx - Run The Track (Ruffnek Ting) 10.Rahmanee - Stopper vip (Born On Road) 11.Rudical - Haf (G&D dubz) 12.Glyphic - Tunnel Vision (Kolanek remix)(Detrimental Audio) 13.Asymmetric - Darkness (Dissymetrical) 14.Raket - Zen Garden (Omni music)

Number 19! Nine-teen! Can you believe it!? We're back with a slightly later than usual podcast due to the fact this will be the last podcast to be recorded in the Buffington studio. We hope you enjoy this podcast and find some new music you like! Cheers! Andy & James Facebook: bit.ly/amossfb Twitter: bit.ly/amosstw YouTube: bit.ly/amossyt Free tracks: bit.ly/amossfree Cranium Sesison Spotify Playlist: http://bit.ly/CSspotifypl Tracklist 1. Mono - Untitled [Unsigned] 2. Spline - No Return [Fumei] 3. Taelimb & Conscience - Public Eye (Survey remix) [Flexout] 4. Total Science - Notes of Blue [Metalheadz] 5. Mayhem & Logam - Cenutria (Amoss remix)[Santoku] 6. Spectrasoul - 4eurgh! [Ish Chat] 7. INMACHINESWETRUST (formerly Vibrafunk) - Air [Bandcamp] 8. Revaux - Head First [unsigned] 10. Konflict - The Beckoning [Renegade Hardware] 11. Rob Clouth - The Smallest Measurable Space [Leisure System] 12. The Age of L.U.N.A. - Blow Me Away [Believe] 13. Commix - Justified (Spectrasoul remix) [Metalheadz] 14. Friction & Fourward - Battle Scars (Alix Perez remix) 15. Ulterior Motive - Radian [Shogun] 16. Seba & Method One - Eidolon [Commercial Suicide] 17. Total Science - All Massive [Metalheadz] 18. Amoss - Rollpipe (2016 rework) [Dispatch Recordings] 19. Incognito - Illusions [Vandal] 20. Nickbee - Stretched [Ignescent Recordings] 21. Zero T - Too Close to See [Integral] 22. Held - 5 years (MTWN remix) [Flexout]

The holidays. Wal*mart. Surgery. Diced genitalia. Malpractice. Romania. Romanian medical board. Potato. Casey's musical minute. Inflatable breasts. Objectification. Freedom of the press. Men's magazines. Black Friday. Scalpel vs. Santoku....