Podcasts about Soy sauce

About this episode: Can a spoonful of sugar really cure your hiccups? Can a dab of soy sauce soothe a burn? Is there any science behind home remedies? In this episode: Joe and Terry Graedon of The People's Pharmacy discuss some of their favorite, evidence-backed home remedies and how they balance alternative medicine with scientific data to promote wellbeing. Guests: Joe Graedon, MS, and Terry Graedon, PhD, are the award-winning authors, newspaper columnists, and podcast hosts behind The People's Pharmacy, an enterprise focused on sharing information on both medical and alternative health treatments. Host: Lindsay Smith Rogers, MA, is the producer of the Public Health On Call podcast, an editor for Expert Insights, and the director of content strategy for the Johns Hopkins Bloomberg School of Public Health. Show links and related content: The People's Pharmacy—http://peoplespharmacy.com Soy Sauce to the Rescue to Cool a Burn—The People's Pharmacy Should You Pour Black Pepper on Your Cut?—The People's Pharmacy Transcript information: Looking for episode transcripts? Open our podcast on the Apple Podcasts app (desktop or mobile) or the Spotify mobile app to access an auto-generated transcript of any episode. Closed captioning is also available for every episode on our YouTube channel. Contact us: Have a question about something you heard? Looking for a transcript? Want to suggest a topic or guest? Contact us via email or visit our website. Follow us: @‌PublicHealthPod on Bluesky @‌JohnsHopkinsSPH on Instagram @‌JohnsHopkinsSPH on Facebook @‌PublicHealthOnCall on YouTube Here's our RSS feed Note: These podcasts are a conversation between the participants, and do not represent the position of Johns Hopkins University.

Join Colgate alumna Nicole Gordon '10, as she shares her entrepreneurial journey to create Nikigo, which she has branded as the ultimate soy sauce replacement. Gordon shares how her liberal arts education, coupled with the steadfast support of Colgate's alumni network via the Thought Into Action program, turned her dream into reality.

We've often seen those signs in restaurants that say they have the right to refuse service to people who don't wear shoes, or shirts… but this is a different one and our Setting the Bar Story! Source: https://www.cbc.ca/news/canada/british-columbia/kitimat-bc-sushi-j-no-soy-sauce-1.7640761

Dispute over 50 cents leads to gunshots at pub in Michigan, Headline of the Week contender #4: Aspen makes improvements to Glory Hole Park, Sushi Chef in Canada refuses to provide 'extra soy sauce' and boy does this remind us of a certain soup shop owner in Seinfeld...

Antonio Park, Montreal chef and restaurateur

ஆஸ்திரேலியாவில் முதல் தடவையாக மாநிலமொன்று மீன் வடிவ Soy sauce குப்பிகளை தடைசெய்துள்ளது. இதுகுறித்த செய்தியை எடுத்துவருகிறார் றேனுகா துரைசிங்கம்.

In today's episode Danny tells the story of the Soy Sauce Incident, Zach admits the melatonin is starting to take control over him, we get a concerning message from the P.O. box, taste test some more candies, answer some questions from the breadsticks, and more!! Be sure to tune in every Monday and Thursday for new episodes!

Producer Joolz cops heat for being “fashionably late” before the team debates which Olympic event you could enter and guarantee not to come dead last. Then, fresh off her win, Miss Universe Australia 2025 Lexie Brant joins the studio with her crown, her boyfriend’s new nickname, and a whole lot of sparkle. And finally, Spida goes on a passionate rant about South Australia banning the iconic little soy sauce fish.. could Queensland be next?See omnystudio.com/listener for privacy information.

Say Goodbye To Those Plastic Fish Soy Sauce Containers!See omnystudio.com/listener for privacy information.

THIS WEEK'S EPISODE IS BROUGHT TO YOU BY: MINT MOBILE: mintmobile.com/cuteone QUINCE: quince.com/cuteone To access AD FREE versions of our episodes, as well as bonus episodes and uncut audio and video, subscribe to our Patreon!  If today's episode makes you laugh or scream, please do us a favor and rate our show 5 STARS on Apple or Spotify This is the easiest way for us to grow our community! Get your Cutie MERCH! We're on YOUTUBE! Be sure to subscribe so you don't miss a second of our hijinx - now on video! Follow Us on Social Media! Chelsea: @ohnochels Donny: @realdonnywood Learn more about your ad choices. Visit megaphone.fm/adchoices

Our guest is Takashi Sato who is the 8th generation family member of Sanjirushi Jozo in Mie Prefecture and the president of San-J International https://san-j.com/ in the state of Virginia. Sanjirushi Jozo has been making soy sauce and miso since 1804, and in 1978, the company decided to expand its business to the U.S. Now, San-J is one of the most familiar soy sauce brands in the U.S. and its products are distributed through online and notable retailers, including Whole Foods Market. Takashi joined us in Episode 297 in May 2023 and talked about various topics, such as how the company managed to expand in the U.S. market and its unique, natural, gluten-free products. Takashi is back on the show to discuss fermentation. Fermentation has been one of the keywords in the culinary world and among consumers globally these days. In 2023, the global fermented food market was valued at $578 billion and is expected to grow further, according to research. In this episode, we will discuss why fermentation is gaining so much attention these days, why fermented food is valuable to our society overall, the tours that Takashi organizes to visit producers of traditional Japanese fermented products and much, much more!!! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

As the Library of Congress's new National Ambassador for Young People's Literature, Bay Area children's author Mac Barnett wants to reframe how we think about picture books. With his platform, “Behold the Picture Book,” he's championing the vital role picture books play in engaging readers of all ages and why we love them. What's the picture book you love reading over and over and over? Guests: Mac Barnett, author of the children's books "Circle," "Square" and "Triangle" which have been made into a new animated series "Shape Island" on AppleTV+; his books have won Caldecott honors and E.B. White Read Aloud Awards Aida Salazar, children's book author, her picture books include "Jovita Wore Pants" and "In the Spirit of a Dream" Laura G. Lee, children's book author and illustrator, her picture books are "Soy Sauce!" and "Cat Eyes" Learn more about your ad choices. Visit megaphone.fm/adchoices

We just discovered something about Asian cuisine that Kevin, our little Vietnamese treasure, doesn't know. What is it?

Bo Yang 柏楊 (1920-2008)  was a Chinese historian, author, dissident, provocateur, and one of Taiwan's most controversial commentators. After arriving in Taiwan in 1949 with the fleeing KMT, he almost immediately got into trouble with the island's new one-party regime for everything from listening to the wrong radio station to critiquing Chinese culture. His most famous work was the incendiary book, “The Ugly Chinaman.” However, surprisingly, the crime for which he was sentenced to nine years in prison on Green Island was translating a “Popeye” cartoon strip!More info, pics, and links are on our WEBSITE.

Brandon says that sauce is one of his major food groups. His wife, Jacqueline says the sauces take up too much fridge space! She wants to put away groceries without playing fridge Tetris. But Brandon just loves sauce! Who's right? Please consider donating to Al Otro Lado. Al Otro Lado provides legal assistance and humanitarian aid to refugees, deportees, and other migrants trapped at the US-MX border. Donate at alotrolado.org/letsdosomething.We are on TikTok and YouTube! Follow us on both @judgejohnhodgmanpod! Follow us on Instagram @judgejohnhodgman!Thanks to reddit user u/jiminycricket81 for naming this week's case! To suggest a title for a future episode, keep an eye on the Maximum Fun subreddit at reddit.com/r/maximumfun! Judge John Hodgman is member-supported! Join at $5 a month at maximumfun.org/join!

In this 2nd episode of 5 O' Clock Apron Podcast with Good Food, Owen welcomes Claire into his gorgeous kitchen in Bristol and sets about cooking with a confidence and flair that can only come from people cook often and cook well. Owen Punselie works for Bristol Waste and Recycling managing a squad of 12 people working in waste management in the city of Bristol. He's also an American full football scholarship alumni and fairly new to his role with Bristol Waste; “As jobs go, it's a great cardiovascular workout,” he tells Claire, “you also end up walking up to 12 miles on shift with each recycling truck being responsible for processing the waste of up to 750 houses each day.” Owen introduces himself as Dutch with Nigerian heritage, mentions he likes Spanish food, not too keen on vegetables, and he really likes coconut milk. Owen tells Claire he's going to show her how to make Paella, the coconut milk mystifies Claire, there is also Jerk seasoning and Soy Sauce in the line-up, not everyday paella ingredients. Owen can cook, it was his mum who taught him, and so with the pan bubbling and the kitchen smelling delicious, Claire and Owen ditch calling it paella, renaming the recipe instead, Owen's Spicy Coconut Chicken Rice. Owen was a delight to cook with for the podcast, an absolute gentleman, who recycles with gusto.  Learn more about your ad choices. Visit podcastchoices.com/adchoices

Monday May 26. - Percy the Possum - Jess got caught red handed by her nutritionist - Tim is talking about PICKLEBALL again - Robot companions are coming - Tim made a mistake playing the new AFL game

Monday May 26. - Percy the Possum - Jess got caught red handed by her nutritionist - Tim is talking about PICKLEBALL again - Robot companions are coming - Tim made a mistake playing the new AFL game

Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?[21:13] What's making us happy in food this week: pho and the Ithaca NY farmers' market.

Hello, Puzzlers! Puzzling with us today: actor Ben Bass! Join host A.J. Jacobs and his guests as they puzzle–and laugh–their way through new spins on old favorites, like anagrams and palindromes, as well as quirky originals such as “Ask AI” and audio rebuses. Subscribe to The Puzzler podcast wherever you get your podcasts! "The Puzzler with A.J. Jacobs" is distributed by iHeartPodcasts and is a co-production with Neuhaus Ideas. Our executive producers are Neely Lohmann and Adam Neuhaus of Neuhaus Ideas, and Lindsay Hoffman of iHeart Podcasts. The show is produced by Jody Avirgan and Brittani Brown of Roulette Productions. Our Chief Puzzle Officer is Greg Pliska. Our associate producer is Andrea Schoenberg.See omnystudio.com/listener for privacy information.

This week on The Leftovers, never-before-heard audio from Danielle Chang, host of Lucky Chow on PBS. And Rachel Belle takes a very special field trip to Seattle’s Mixed Pantry, a beautifully curated specialty foods shop that exclusively sells Asian and Asian American-made products. On last week’s episode of Your Last Meal, Danielle told Rachel she never goes anywhere without a little vial of high-quality soy sauce in her purse. So Rachel popped into Mixed Pantry for a soy sauce tasting, a fun activity open to anyone who visits. The shop sells soy sauces from several countries, but the tasting centers around the five standard types of Japanese shoyu, owner Tak Kunimune’s specialty. You’ll learn the difference between mainstream commercial soy sauces and traditional barrel-aged ones; how Kikkoman came to be America’s go-to soy sauce; and Tak’s tips on what to cook with each one. Then, a lightning round with Danielle Chang! She shares her favorite Chinatown snack (she's a big fan of the neighborhoods around the world), the Asian dessert she always wants for her birthday and so much more. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle! Season 2 out now! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

Join Levi and Shane in this week's episode of West of Knowhere as they dive into a whirlwind of topics, from tariffs, insider trading, and a peculiar incident involving Weezer's bassist's wife shot by police. Listen in as they unravel the tale of a Nevada man caught with not one, but seven emotional support tigers. The hosts also tackle the latest stock market conspiracy theories, the new Snow White movie's controversial online reception, and the bizarre claim that airport scanners are turning people gay. In their 'Am I the Asshole' segment, the duo debates over whether calling a meal "fine" is a crime. Don't miss this rollercoaster of an episode packed with humor, insights, and some unexpected turns! Linktr.ee/wokpod   https://www.reuters.com/business/finance/well-timed-options-trades-ahead-trumps-tariff-pause-draw-questions-2025-04-10/ https://www.tmz.com/2025/04/09/weezer-scott-shriner-wife-shot-by-los-angeles-police-eagle-rock-pursuit/ https://www.theguardian.com/film/2025/apr/06/disneys-snow-white-had-higher-carbon-emissions-than-the-latest-fast-furious-film https://www.nbcnews.com/news/us-news/nevada-man-arrested-7-emotional-support-tigers-seized-home-rcna199984 https://www.latintimes.com/musk-mocked-after-top-secret-cabinet-meeting-notes-go-viral-they-wrote-that-make-him-feel-580561 https://usa.inquirer.net/170021/priest-suing-gay-dating-app-grindr-not-aware-of-arbitration-agreement https://www.thepinknews.com/2025/04/11/andrew-isker-tsa-full-body-scanners/ 

Join Levi and Shane in this week's episode of West of Knowhere as they dive into a whirlwind of topics, from tariffs, insider trading, and a peculiar incident involving Weezer's bassist's wife shot by police. Listen in as they unravel the tale of a Nevada man caught with not one, but seven emotional support tigers. The hosts also tackle the latest stock market conspiracy theories, the new Snow White movie's controversial online reception, and the bizarre claim that airport scanners are turning people gay. In their 'Am I the Asshole' segment, the duo debates over whether calling a meal "fine" is a crime. Don't miss this rollercoaster of an episode packed with humor, insights, and some unexpected turns! Linktr.ee/wokpod   https://www.reuters.com/business/finance/well-timed-options-trades-ahead-trumps-tariff-pause-draw-questions-2025-04-10/ https://www.tmz.com/2025/04/09/weezer-scott-shriner-wife-shot-by-los-angeles-police-eagle-rock-pursuit/ https://www.theguardian.com/film/2025/apr/06/disneys-snow-white-had-higher-carbon-emissions-than-the-latest-fast-furious-film https://www.nbcnews.com/news/us-news/nevada-man-arrested-7-emotional-support-tigers-seized-home-rcna199984 https://www.latintimes.com/musk-mocked-after-top-secret-cabinet-meeting-notes-go-viral-they-wrote-that-make-him-feel-580561 https://usa.inquirer.net/170021/priest-suing-gay-dating-app-grindr-not-aware-of-arbitration-agreement https://www.thepinknews.com/2025/04/11/andrew-isker-tsa-full-body-scanners/ 

PBS's "Lucky Chow" host, Danielle Chang, has been using food as a tool to promote diversity since her family immigrated from Taiwan to Texas when she was 5, and she eventually turned it into a career! Danielle tells host Rachel Belle which condiment she always keeps in her bag and Your Last Meal listeners call in to confess what flavor enhancers they have sneaked into restaurants, movie theaters and doughnut shops over the years. First Beyoncé sang about having hot sauce in her bag, then Hillary Clinton talked about her spicy stash on the campaign trail. But Emmy-nominated journalist Myra Flynn says the habit of toting hot sauce started out of necessity with enslaved Americans. Season Seven of Lucky Chow premieres May 1 on PBS! Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle (Season 2 starts April 3!)! Sign up for Rachel's new (free!) Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame.Support the show: http://rachelbelle.substack.com/See omnystudio.com/listener for privacy information.

On this edition of “Economics on Tap,” Kimberly and Sabri discuss how it's nearly impossible to tariff-proof your shopping list (or cocktail) because of the way our global economy works. They also get into why reshoring might be easier said than done. Plus, could Congress claw back some of the authority on tariffs? And the hosts weigh in on this season of “White Lotus” in a round of Half-Full/Half-Empty! Here's everything we talked about today: “These cocktails and wines could get pricier if Trump imposes tariffs” from The Washington Post “US Senate Republican pushes to require congressional approval for new tariffs” by Reuters “House Republican moves to rein in tariff powers” by Politico “Powell Warns Trump's Tariffs Risk Stoking Even Higher Inflation and Slower Growth” from The New York Times “The Revolving Restaurant Is Back Again (and Again)” from The New York Times “Americans Rush to Buy TVs, Soy Sauce, Lululemon Workout Gear” from The Wall Street Journal “This Financial Firm Can Give Investment Advice in Gen Z Slang, No Cap” from The Wall Street Journal ‘The White Lotus” Season 3 finale: How to watch, plus what we know about Season 4 from Yahoo Entertainment Got a question or comment for the hosts? Email makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

On this edition of “Economics on Tap,” Kimberly and Sabri discuss how it's nearly impossible to tariff-proof your shopping list (or cocktail) because of the way our global economy works. They also get into why reshoring might be easier said than done. Plus, could Congress claw back some of the authority on tariffs? And the hosts weigh in on this season of “White Lotus” in a round of Half-Full/Half-Empty! Here's everything we talked about today: “These cocktails and wines could get pricier if Trump imposes tariffs” from The Washington Post “US Senate Republican pushes to require congressional approval for new tariffs” by Reuters “House Republican moves to rein in tariff powers” by Politico “Powell Warns Trump's Tariffs Risk Stoking Even Higher Inflation and Slower Growth” from The New York Times “The Revolving Restaurant Is Back Again (and Again)” from The New York Times “Americans Rush to Buy TVs, Soy Sauce, Lululemon Workout Gear” from The Wall Street Journal “This Financial Firm Can Give Investment Advice in Gen Z Slang, No Cap” from The Wall Street Journal ‘The White Lotus” Season 3 finale: How to watch, plus what we know about Season 4 from Yahoo Entertainment Got a question or comment for the hosts? Email makemesmart@marketplace.org or leave us a voicemail at 508-U-B-SMART.

Trump's proposed tariffs are all over the headlines—but who's really footing the bill? Kimberly Clausing, Professor of Tax Law and Policy at UCLA, breaks down why these economic moves don't hit everyone equally—and who's likely to feel the sting the most. Plus, Americans are rushing to buy everything from TVs to soy sauce ahead of the tariffs. And finally, the bizarre case of a U.S. couple locked up in a Mexican prison over a timeshare dispute—what happened, and why it took nearly a month to bring them home.

Jeff's fed up with #YouTubeShorts and #TikTok #lifehacks, ranting that their #successrate is laughably low—why do people keep falling for them? Jeremy pushes back, sparking a heated debate on why these quick fixes still hook us. Things take a tasty turn as they pivot to #glutenfree soy sauce vs. the #highoctane stuff—does the fancy version hold up, or is it just #foodie hype? From viral flops to flavor battles, Jeff and Jeremy dish out laughs, skepticism, and a deep dive into why we chase #trends

This episode we're talking about everyone's favorite cooking staple and condiment (please don't @ us if it's not your fave) soy sauce, with author and illustrator Laura G. Lee who has a new children's book by the same name.  We talk with Laura about growing up in West Virginia among mostly blond-haired blue eyed children, her parents' decision not to pass along the Korean language, and her mother's use of soy sauce in just about everything.  We of course talk about Laura's beautiful book–painted with real soy sauce– her many visits to schools and classrooms to share the book with kids, and the emotional intelligence of kids to not yuck yums.

As the Library of Congress's new National Ambassador for Young People's Literature, Bay Area children's author Mac Barnett wants to reframe how we think about picture books. With his platform, “Behold the Picture Book,” he's championing the vital role picture books play in engaging readers of all ages and why we love them. What's the picture book you love reading over and over and over? Guests: Mac Barnett, author of the children's books "Circle," "Square" and "Triangle" which have been made into a new animated series "Shape Island" on AppleTV+. Barnett is also the author of the "Mac B. Kid Spy" and the "Jack" series. His books have won Caldecott honors and E.B. White Read Aloud Awards. Aida Salazar, children's book author. Her picture books include "Jovita Wore Pants" and "In the Spirit of a Dream." Laura G. Lee, children's book author and illustrator. Her picture books are "Soy Sauce!" and "Cat Eyes." Learn more about your ad choices. Visit megaphone.fm/adchoices

It's Wildcard Madness on Flavor Odyssey! Hosts Randy and Robby are tossing out the rulebook as we celebrate the most outlandish cigar and drink pairings imaginable. Fancy a chocolate-infused cigar with a spicy mule? Or perhaps a bold maduro with a frothy piña colada? As March Madness approaches, bring your most bracket-busting combinations and show us what flavor chaos you can create! The crown awaits the most daring flavor explorer—so what wild pairing will you bring to the table? Pairings Randy: Courtside Punch & Southern Draw 300 Hands Maduro

Don't lie... you'll be dipping bread into soy sauce laterSee omnystudio.com/listener for privacy information.

Sam and Max sit down for some new music, then dive deep on injuries in the pit, some metalcore legal drama and a little bit of Drake tour analysis.Follow along with the songs we discuss with this week's Spotify playlist.Discover more new music and hear your favourite artists with 78 Amped on Instagram and TikTok.

And my guest today is Toshio Shinko who is the fifth-generation owner of Marushin Honke in Wakayama Prefecture, Japan.  The company was founded in 1881 and since then, it has produced high-quality traditional Japanese food products, such as miso and soy sauce.  In 2002, in addition to managing Marushin Honke, Toshio founded the new company Yuasa Shoyu, or Yuasa Soy Sauce https://www.yuasasyouyu.co.jp/yuasa_gb_front.html in English to pursue the highest quality of soy sauce that reflects the family tradition.Preserving tradition is hard and even harder is to keep it fresh in response to the fast-changing environments.  Toshio has been very successful in doing so and a great example is his innovative idea of making soy sauce in Bordeaux, France https://www.yuasasyouyu.co.jp/yuasa_gb.html in collaboration with the well-established Grand Cru winery Chateau Coutet in Saint Emilion.In this episode, we will discuss how Toshio's company produces premium soy sauce with wood barrels, which is rare these days, how he came up with the idea of making soy sauce in the French wine country, why the French winery wants to make soy sauce with Toshio, how his Bordeaux-made soy sauce is different, why French chefs love using it and much, much more!!!Here is a fabulous YouTube video, that captures how Toshio makes soy sauce with the French partner Adrien David Beaulieu, the owner of Chateau Coutet and his team.  https://www.marushinhonke.com/f/marushin(Scroll further down and click on “We want to spread Yuasa soy sauce to France!”)Here are some of the restaurants that uses Toshi's Bordeaux-made soy sauce:·       Maison nouvelle, Etchebest　https://maison-nouvelle.fr/　·       Lalique, Lafaurie Peyraguey Schilling　　https://www.lafauriepeyragueylalique.com/en/michelin-starred-chef-jerome-schilling-unveils-his-autumn-menu/　·       Skiff Club, Stéphane Carrade　　https://haaitza.com/les-restaurants-cafe-bar-brasserie-restaurant-etoile-arcachon/　·       Le Prince Noir, Vivien Durand　　https://leprincenoir-restaurant.fr/　·       L opidom etoilé Fondette　　https://www.lopidom.fr/fr/　

Send us a text SummaryIn this episode, hosts Ronnie and Brian welcome Chef Jordan Miller, reminiscing about their time working together at Plump Jack in Tahoe. They discuss the challenges and changes in the restaurant industry, especially post-COVID, and how personal life and family dynamics influence career choices. The conversation culminates in a fun segment where they draft their favorite sauces, showcasing their culinary preferences and experiences. In this engaging conversation, the hosts delve into the world of sauces, discussing their favorites, the versatility of various condiments, and the cultural significance of these culinary staples. From chili crisp to puttanesca, the dialogue flows through personal anecdotes and professional insights, highlighting how sauces can elevate dishes and define cuisines. The conversation culminates in a light-hearted debate over the best sauces, with honorable mentions and reflections on the importance of flavor in cooking. In this engaging conversation, the hosts delve into various culinary topics, starting with the current Sriracha shortage and its implications. They explore the heat levels of different global cuisines, particularly Indian and Thai, and share their experiences dining at Michelin-starred restaurants. The discussion shifts to the importance of simplicity in cooking, emphasizing that the best meals often come from straightforward, well-executed dishes. Finally, they touch on the pizza renaissance, discussing the art of crafting the perfect slice and the significance of quality ingredients. In this episode, the hosts share their experiences in the culinary world, discussing the importance of labeling food, sharing humorous kitchen fails, and offering practical cooking tips. They emphasize the value of relationships formed in the kitchen and the lessons learned from both successes and mistakes.Chapters00:00 Introduction and Guest Welcome05:00 Memories from Plump Jack and Tahoe Days10:09 Career Paths and Restaurant Industry Challenges14:49 Navigating Life Changes and Family Dynamics20:14 Drafting Favorite Sauces24:42 Sauce Showdown: The Best Condiments29:10 The Versatility of Sauces in Cooking32:21 The Importance of Soy Sauce and Ranch36:08 The Final Picks: Personal Favorites39:10 Honorable Mentions and Closing Thoughts43:03 The Great Sriracha Shortage45:58 Exploring the Heat of Global Cuisines50:51 The Michelin Experience: Expectations vs. Reality56:09 Simplicity in Culinary Excellence01:01:01 The Pizza Renaissance: Crafting the Perfect Slice01:08:41 The Test Kitchen Experience01:09:59 Idiot Sandwich Stories01:15:59 Lessons from Kitchen Fails01:26:02 Whipped Cream Salmon School for Cooks01:29:49 Final Thoughts and TipsWhat We DrankBrian - Hardywood Park Craft Brewery - Chocolate Vanilla Creme Stout Ronnie - Kizakura Kyoto - Matcha IPAJordan - Garage BeerSTAY CREAMY

In this episode  JB, Sandy, and Trisha dive into a mix of sports updates, personal mishaps, and bizarre news. They start by discussing the Longhorns' recent football and basketball performances, with Sandy sharing his solo game-watching experience and JB reminiscing about watching with friends. The conversation takes a hilarious turn when Sandy recounts an embarrassing foot peel incident during a jiu-jitsu class, thanks to JB's recommendation. They also chat about a "butt slapper" in Colorado and an Instagram account showing food under a microscope, which might just ruin your favorite snacks. Tune in for laughs and quirky insights!Introduction to The Sandy Show (00:00:00)  Sandy introduces the podcast and invites listeners to tune into the radio show.Costco Trail Mix Discussion (00:00:25)  Hosts share their love for Costco's trail mix and personal experiences with it.Longhorns Football Performance (00:01:11)  Discussion about the Longhorns' recent football game and their season performance.Upcoming Longhorns Basketball Game (00:03:50)  Sandy mentions attending a Longhorns basketball game against Tennessee, noting their loss.JB's Foot Peel Recommendation (00:04:22)  Sandy reveals an embarrassing experience related to a foot peel product recommended by JB.Bizarre News Story: Butt Slapper in Colorado (00:05:32)  Trisha discusses a strange news story involving a man slapping women in Denver.Sandy's Embarrassing Foot Peel Experience (00:11:42)  Sandy shares a humiliating incident during jiu jitsu class after using the foot peel.Instagram Account Under Microscope (00:19:15)  JB introduces an Instagram account that reveals shocking details about food and makeup under a microscope.Microscopic Insects in Cigarettes (00:20:59)  Discussion about finding live insects in cigarette tobacco under a microscope.Cheetos and Worms (00:21:30)  Hosts react to discovering worms crawling on Cheetos when viewed microscopically.Rice Under the Microscope (00:21:44)  The group expresses disgust at seeing worms in rice samples.Burgers and Macaroons (00:21:52)  Reactions to finding worms in burgers and the impact on macaroons.Living Organisms in Food (00:22:17)  Discussion on the prevalence of living organisms in food and the body's defense.Soy Sauce vs. Parasites (00:22:32)  A humorous debate on whether soy sauce can kill human parasites.Hot Dogs and Worms (00:23:28)  Revealing the presence of worms in hot dogs and the resulting disgust.Ruined Snacks (00:23:44)  Hosts lament the discovery of bugs in popular snacks like Doritos and Oreos.Conclusion and Promotion (00:24:00)  Wrap-up of the segment and promotion for the radio show and podcast.

On this week's episode, host Caryn Antonini is joined by Bob Florence, co-founder of Moromi, maker of handcrafted small-batch soy sauce, miso, hot sauce and specialty fermented condiments made in Stonington, Connecticut. Using traditional fermentation techniques, Moromi's goal is to deliver unique and flavorful ingredients that help home and professional cooks create delicious meals. Bob left the corporate world to pursue his passion of creating a sustainable product and studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan. Today Bob sells his products throughout the United States. For more information on our guest:M O R O M Imoromishoyu.comCaryn Antoniniwww.cultivatedbycaryn.com@carynantonini@cultivatedbycarynshow###Get great recipes from Caryn at https://carynantonini.com/recipes/

Send us a text   In this episode of Whip Cream Salmon, hosts Brian and Ronnie dive into their culinary experiences, discussing everything from the challenges of a long workday in the kitchen to the intricacies of making Peruvian chicken and gumbo. They explore the art of soy sauce production, the importance of a well-cooked roux, and the philosophy behind plating and presentation in culinary arts. The conversation also touches on the slow-moving process of building a new culinary space and their exciting holiday cooking plans, including making fresh tortillas and tamales. In this engaging conversation, Ronnie and Brian explore various culinary topics, from ceviche and hot sauce creations to salsa verde techniques and cooking competitions. They share personal anecdotes about their experiences in Napa Valley, discuss gluten-free trends, and recount kitchen mishaps that lead to humorous learning moments. The duo also emphasizes simplifying cooking with practical tips and essential kitchen tools, such as a kitchen scale, to enhance the cooking experience.Chapters00:00 Introduction and Kitchen Chronicles06:01 The Art of Soy Sauce12:03 The Roux and Its Secrets17:59 Plating and Presentation in Culinary Arts23:48 Building a New Culinary Space31:41 Ceviche and Culinary Adventures39:04 Cooking Competitions and Culinary Experiences44:38 Gluten-Free Trends and Restaurant Experiences52:46 Kitchen Tips: Simplifying Cooking58:30 Essential Kitchen Tools: The Kitchen ScaleBeers we drank- Ronnie - New Belgium - Fat Tire Ale- Brian - Larceny - Kentucky Straight Bourbon WhiskeySTAY CREAMY

Tiffany Eslick and Devina Divecha are closing out the year with a fun conversation with award-winning chef Reif Othman. Chef Reif shares it all—from his current favourite ingredient to his love for shopping. He also talks about his work with the CR Hope Foundation in Zanzibar. We'll be back again in the new year with more learning players in the food community. Until then, happy holidays!

We’re diving into Hawaiian cuisine! · Mike Mondello, President and CEO of Made in Washington, shares locally made holiday treats · Michael Teer from Pike and Western Wine Shop guides us through champagne and sparkling wine · Mother-daughter duo Hsiao-Ching Chou and Meilee Riddle introduce their new book, Feasts of Good Fortune: 75 Recipes for a Year of Chinese American Celebrations · Hsiao-Ching then takes us on a soy sauce tasting journey · Kevin Smith, Co-Owner of Beast & Cleaver, talks about celebrating local, sustainable meats · And we’ll wrap it all up with Rub with Love Food for Thought Tasty Trivia

Cigarettes. Soy Sauce. Tuna Pussy.

Rugby league legend Phil 'Gus' Gould joins Danny Weidler, Adam Peacock and you to discuss the rise of the Bulldogs, how football is a reality show, Josh Addo-Carr's departure, the origins of his final word, who should coach the NSW Blues and whether Gus's coaching days are done. Subscribe on LiSTNR: https://www.listnr.com/podcasts/footy-talk-rugby-league-podcast Subscribe on Apple Podcasts: https://link.chtbl.com/FootyTalkRLApplePodcasts Subscribe on Spotify: https://link.chtbl.com/FootyTalkRLSpotifySee omnystudio.com/listener for privacy information.

Soy sauce. Seems simple, right? But did you know there were dozens, maybe hundreds of types of soy sauce.Let's step away from the ordinary in many North American Chinese and Japanese restaurants to explore the condiment that is most highly prized all over the world and a centerpiece of many regional cuisines.We're Bruce Weinstein & Mark Scarbrough, authors of three dozen (and counting!) cookbooks. We love to share our passion for food and cooking with you. Join us and let's talk about a condiment that can change the way you cook.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[01:11] Our one-minute cooking tip: Keep the lid on the pot to boil water more quickly.[02:57] Let's talk about soy sauce. We'll focus on three basic types: Chinese, Korean, and Japanese, as well as the various subsets under those categories.[23:09] What's making us happy in food this week: an Indonesian cookbook (SAMBAL & COCONUT) and sweet red chili sauce.

For Halloween week, we had to have a movie that actually scared us, and The Wailing was a perfect choice. Tune in as we review the movie and sip on an appropriately chosen drink: a Soy Sauce Cocktail. Listen along as not-so-Dr. Laura explores the psychology of lying and hear us debate our ratings passionately. Soy Sauce Cocktail (from Kikkoman's website):35 ml Fin35 ml Martini Rosso15 ml Maraschino Liqueur  1 tsp Kikkoman Soy Sauce *Stir ingredients together and pour into a glass with ice. Enjoy!Thanks for listening! Don't forget to subscribe wherever you're listening and follow us on Instagram and Facebook. Instagram: https://www.instagram.com/spookysips_podcast/Facebook: https://tinyurl.com/SpookySipsPodWebsite: https://spookysipspod.buzzsprout.com

Allison really messed up this trend! But we tried soy sauce cucumbers!

On todays episode!Justin Timberlake World Tour may be ruined!Lot's of people are talking about Taylor SwiftWhat is happening with the Kardashians?The Dallas Cowboys Documentary ReactionLove island ReactionBridgerton "catchup" BS: Are Paul Mescal and Gracie Abrams dating?

Big Ron Partlow Just got back from Toronto and tells the boys all about the trip. Then we are going to interact with you and do a live QA. So be here and comment with your questions! It's Just Bodybuilding 285 with Ron, Dusty Hanshaw & Scott McNally Chapters: 00:00:00 - Getting Started on the Live Show 00:03:05 - Toronto Pro 00:06:07 - The Role of Marketing and Brand Recognition in Bodybuilding 00:09:05 - The importance of venue selection 00:12:15 - Backstage at the USA 00:15:29 - John Jewett Impressive Performance 00:18:51 - The Results of the Show 00:22:10 - Meeting Listeners at the Michigan State Championships 00:25:07 - Nate Spear Incredible Progress 00:28:20 - The Importance of Barbell Rows for Back Thickness 00:34:46 - Personal Training 00:37:52 - Training for Muscle Growth in Legs 00:40:54 - Sriracha or Soy Sauce? & The Journey of West Coast Gym 00:44:05 - Opening a Gym and Building a Brand 00:47:04 - Growing Legs and Glutes in a Deficit 00:50:18 - Spinal Stenosis and Bodybuilding 00:53:24 - Date Day Restaurant Ideas 00:59:37 - Pursuing Different Career Paths 01:02:51 - Building Relationships for Success 01:09:04 - Transitioning from Competitive Bodybuilding 01:12:03 - Talking about Montrose and Hockey 01:15:05 - Edmonton's Frustration 01:18:16 - Punk Music Discussion

Join us in this episode as we delve into the fascinating world of Bourbon Barrel Foods with the visionary entrepreneur and founder, Matt Jamie. From humble beginnings in Louisville, Kentucky, Matt embarked on a culinary journey that would lead him to create an empire built on the rich heritage of bourbon and the art of barrel aging.Discover the secrets behind the distinct flavors that define Bourbon Barrel Foods' signature products, from small-batch soy sauce to handcrafted sorghum and beyond. Matt shares his insights into the meticulous process of selecting and aging barrels, and how this tradition infuses depth and complexity into every culinary creation.But it's not just about the products; it's about the stories behind them. Uncover the tales of collaboration with local artisans and distilleries that breathe life into each bottle. Learn how Matt's passion for sustainability and community engagement shapes every aspect of his business, from sourcing ingredients to supporting local farmers.Join us as we explore the intersection of tradition and innovation, and how Bourbon Barrel Foods continues to push the boundaries of flavor while honoring its roots. Whether you're a seasoned foodie or simply curious about the alchemy of barrel aging, this episode offers a tantalizing glimpse into a world where craftsmanship meets culinary excellence.Follow the BBF SocialsBourbon Barrel FoodsFacebookInstagramYoutubePintrest Find all Built In The Bluegrass links here https://linktr.ee/builtinthebluegrass We want to take a moment to thank our partner – the Kentucky Association of Manufacturers. For over 100 years, KAM has served our state's manufacturing industry through advocacy, workforce development, education, and training, as well as cost-saving benefits for members. Fighting for manufacturers is what KAM does best, representing the industry in both Frankfort and Washington, D.C. Whether it's advocacy, offering shipping discounts, or group health insurance, KAM has its members covered. Learn more and become a member by visiting www.kam.us.com

It better have been worth it. Like proper, fancy soy sauce. AbroadInJapanPodcast@gmail.com is our email address - please use it! Hosted on Acast. See acast.com/privacy for more information.