Podcasts about Street food

David Gelb is an award-winning director and producer. He is best known for directing the critically acclaimed documentary JIRO DREAMS OF SUSHI, which ushered in a new wave of food-focused cinematography and storytelling. Following the success of Jiro, Gelb went on to create Netflix's longest-running series, Chef's Table, now in its tenth season, as well as a new companion series, Street Food. The series has been nominated for multiple Emmys and has won multiple James Beard awards. In this interview, we talk about his early influences and beginnings plus his transition to documentaries, his time working with Robert Downey Jr., what inspired him to create CHEF'S TABLE, the challenges of documentary filmmaking and working with "legends,” and much more. Want more? Steal my first book, INK BY THE BARREL - SECRETS FROM PROLIFIC WRITERS, right now for free. Simply head over to www.brockswinson.com to get your free digital download and audiobook. If you find value in the book, please share it with a friend as we're giving away 100,000 copies this year. It's based on over 400 interviews here at Creative Principles. Enjoy! If you enjoy the podcast, would you please consider leaving a short review on Apple Podcasts? It only takes about 60 seconds, and it really helps convince some of the hard-to-get guests to sit down and have a chat (simply scroll to the bottom of your iTunes Podcast app and click “Write Review"). Enjoy the show!

A jiggly monument to the wonderful flavor of fresh dairy, or the least stressful dessert in the world if you're paying attention? Noah and Louisa help you decide. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

Send us a text  From smoky brisket buns in Texas to lobster rolls in Maine, America's love affair with the sandwich is as diverse as its regions. In this episode of Bottles & Bites Without Borders, Rob takes a flavorful road trip across the U.S., exploring the most iconic and beloved sandwiches from each region—Northeast, Southeast, South, Midwest, Southwest, West Coast, and Pacific Northwest.We'll dig into the stories behind these regional favorites, what makes them culturally significant, and how local ingredients, history, and tradition shape what we eat between the bread. Whether it's a po' boy in New Orleans, an Italian beef in Chicago, or a bánh mì in Portland, these sandwiches tell the story of America—one bite at a time.Grab your napkin and your beverage of choice, because this is going to be one delicious ride.

And now for something completely different—instead of picking a food and dunking on the people who can't get it right, Noah and Louisa talk about how they weren't always the masterful cooks and podcast hosts you hear before you today. And there's a big announcement, to boot. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

On another splendiferous episode of NNFA we've got Simeon Goodson aka Casey Jones in the turtle lair! We debate Sydney Sweeney's “Good Jeans”, buff dude depression, street food prices and why is there such a thing as Kool-Aid soda!! We're breaking down viral videos, roasting fan questions, and playing our favorite game — Tubi or Not Tubi.NO NEED FOR APOLOGIES TOUR DATES https://www.linktr.ee/nnfaNNFA MERCH https://nnfa.creator-spring.com/ LIKE, SHARE & SUBSCRIBE to NNFA https://www.youtube.com/channel/UCLAUp-4rTF4q4XLujbJ51YQ BONUS EPISODEShttps://www.patreon.com/c/ImDaveTemple?utm_medium=clipboard_copy&utm_source=copyLink -----------------Follow host Derek GainesIG https://www.instagram.com/thegreatboy/ Follow host Dave TempleIG https://www.instagram.com/imdavetemple/ YouTube https://www.youtube.com/@DAT46Follow Simeon GoodsonIG https://www.instagram.com/simdelacreme/ Follow No Need for ApologiesInstagram https://www.instagram.com/nnfapodcast/ TikTok https://www.tiktok.com/@noneedforapologies Facebook https://www.facebook.com/noneedforapologies/Produced by Teona Sasha https://studio.youtube.com/channel/UCpLHZlQZvisMMdWk_P7Rw0w IG https://www.instagram.com/teonasasha/ -----------------To advertise your product on our podcasts please email jimmy@gasdigitalmarketing.com with a brief description about your product and any shows you may be interested in advertising on.SEND US MAIL:GaS Digital StudiosAttn: NNFA151 1st Ave # 311New York, NY 10003"No Need for Apologies" - NEW Episodes every Saturday at 3PM/ET on YouTube-----------------See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Mitten im Leuchtreklamenmeer von Dotonbori beginnt dein kulinarisches Abenteuer. Diese Folge nimmt dich mit in die Gassen von Osaka – zur Erfindung der Takoyaki, zu dampfenden Okonomiyaki-Platten und zu den besten Geheimtipps abseits der Touristenpfade.

Suite de notre série qui vous emmène à la découverte des délices du continent, ces plats qui font saliver rien qu'à l'évocation de leur nom. Pour ce quatrième épisode, nous allons ce matin en Tunisie, pour savourer le mleoui. Cette crêpe de semoule, aux origines berbères, est devenue une institution dans la street food (cuisine de rue). Peu coûteux et rassasiant, le sandwich s'achète dans des gargotes de quartier et se décline en différentes versions, selon les garnitures que l'on met à l'intérieur. Pour certains amateurs, trouver le meilleur mleoui à Tunis est une activité très sérieuse.  De notre correspondante à Tunis, Yasser Hana, restaurateur palestinien vivant en Tunisie, est un fan de street food. Sur les réseaux sociaux, il en a fait sa marque de fabrique en tant que créateur de contenus, et le mleoui est son sandwich préféré. « Un mleoui, avec deux fromages, un peu de harissa et de thon », commande-t-il avec précision chez Mleoui Mahbouba, une gargotte tenue par deux sœurs depuis trente ans. « Un truc simple sans chichis, deux fromages triangle, un peu de harissa, des oignons et du thon. Pas d'omelette, pas d'olives, pas de mayonnaise pour ne pas gâcher le goût de la pâte, pour savourer le goût de chaque ingrédient seul, pour avoir dans la bouche une expérience homogène », explique-t-il. Car ce qui fait la force du mleoui, c'est sa simplicité : une crêpe épaisse à base de semoule, comme l'explique Mahbouba, qui travaille la pâte juste avant de la cuire. « La pâte, on la fait le jour même. Un peu de sel, de la semoule fine et un peu d'huile et le tour est joué. Je la remue comme ça, on la laisse reposer quelques minutes, et ensuite, on cuit le mleoui et on ajoute la garniture. C'est très frais et instantané. » Le prix, qui ne dépasse pas un euro, et toutes ses différentes garnitures en font l'un des sandwichs préférés des Tunisiens. Un sandwich qui évoque une certaine nostalgie, selon Yasser : « Le consommateur basique, il est très fidèle à son mleoui de quartier ou au mleoui dans la ruelle où il a grandi. » À quelques encablures, un jeune de 30 ans, Fahd, a ouvert sa propre boutique où il vend des mleouis déclinés dans une recette qui s'inspire de la version marocaine, le msemen, où l'on ajoute un peu de beurre et de farine. « À chaque fois, on ajoute un ingrédient et finalement, on a trouvé la bonne recette et la bonne combinaison de ces ingrédients-là », estime-t-il. « Les Tunisiens disent souvent qu'ils n'aiment que la nourriture de leur mère, mais c'est vrai que pour ces produits de street food, on préfère aller dans la rue. Surtout le mleoui. Je pense qu'il n'y a pas un Tunisien qui ne mange pas le mleoui une seule où deux fois par semaine », explique-t-il. Il propose aussi une version de la pâte au pesto ou épicée. Des variantes qui fonctionnent puisqu'il a gagné le Torchi Food Award 2024, une compétition qui récompense le meilleur de la street food tunisienne. À lire aussiTunisie: la richesse du patrimoine culinaire encore méconnue

A Certified Good One,™ according to Louisa! No food we have ever covered on this show has more deserved being compared to a boat, so we're just going to hit the accelerator on this one. These are the appetizer equivalent of a VIking funeral, in that they are small vessels you set on fire and there's usually alcohol involved. What else do you need to know? Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

In Folge #81 geht's „dyna“misch los – mit der Dyna Scheurebe vom Weingut Glaser aus Nordheim am Main in Franken. Diese Scheurebe ist alles andere als scheu: Fruchtig, spritzig und mit einem Hauch Tropenurlaub bringt sie ordentlich Schwung ins Glas. Ob als Aperitif, zu würzigem Streetfood oder einfach solo auf dem Balkon – Dyna zeigt, wie viel Power in dieser oft unterschätzten Rebsorte steckt. Natürlich wie immer mit dabei: ein Song für die Wine O'Clock Playlist, Pairing-Tipps – und was für euren Warenkorb: Mit dem Code „weinmitfreunden“ spart ihr 10 % auf die Dyna Scheurebe und das gesamte Sortiment bei Senti Vini. Also: Gläser hoch und viel Spaß mit der Folge, der letzten Folge vor einer Mini Sommerpause. Zum Wohl!

The substance that binds American childhoods together. Whether you like it plain-Jane mayonnaise or fancy, sharp, and full of stuff that isn't tuna, you've had this before, and you probably know exactly how you feel about it. Noah and Louisa tell you their part of the story. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

« Naam », manger en thaïlandais. Mais « naam » signifie plus encore, c'est un tout : la nourriture est partout, en tout. Elle reflète et exprime tous les piliers de la vie en Thaïlande : la royauté, la famille et la religion. Qui en douterait après avoir assisté à l'offrande aux moines le matin ? Chaque foyer sort sur le pas de sa porte et dépose une partie de son repas dans les grands bols déposés par les moines. L'ouverture, l'accueil, le pays s'est construit aussi au fil des immigrations chinoises, birmanes, khmères, et de voisins plus lointains. La cuisine thaï est une incontournable de l'humanité, elle est le reflet de ces cuisines voisines dont les travailleurs étaient nostalgiques, elle raconte l'histoire de ce royaume de Siam jamais colonisé, de son riz, des saveurs de ses fruits et de ses racines, de la papaye, du galanga, du citron kaffir, du citron vert, du sucre de palme, de l'ail, et de la pâte de curry. On a envie que la découverte s'étire et de tester chaque saveur, si lointaine et pourtant étonnamment familière, qui les unes et les autres s'accordent dans une complexité et un raffinement époustouflants et addictifs. Fascinante et addictive cuisine, parfumée, raffinée : le goût d'un peuple. « La Thaïlande est un pays qui s'étire en longueur, la cuisine du nord n'a rien à voir avec celle du sud. Au nord, c'est une cuisine de montagne assez rustique, très herbacée, avec des influences très fortes de la Birmanie. Dans la région Isan au nord-est, grenier à riz de la Thaïlande, on trouve la som tam, salade de papaye verte. Plus au sud à l'est vers le Cambodge les influences sont khmères avec des aliments fermentés, la cuisine du sud très typée avec des influences musulmanes, cela a été un comptoir avec des influences musulmanes, persanes, malaises vers le XVIIIème une culture de la noix de coco, beaucoup de fruits, et au centre une cuisine assez métissée parce que toutes les communautés du pays y vivent. Sous Rama V le roi a décidé de diffuser des recettes qui viennent de la cour, qui ont apporté beaucoup de raffinement ». Anne Coppin, cuisinière autrice globe trotteuse et cheffe propriétaire des restaurants Naam à Lille et Paris. Retrouvez l'instagram du restaurant ici et la chaîne youtube d'Anne Coppin ici.  Bolan Chef Bo et Dylan jones à Bangkok. Cuisine Thaï authentique, les chefs proposent une cuisine thaï authentique, éthique et bio. Chef Jay, Charmkrung chang cook. Des techniques et un très grand respect des recettes : « Chez Naam, je veux les recettes les plus pures et montrer le côté méconnu de cette cuisine. C'est vrai que le compliment le plus beau que l'on me fait c'est : Oh lala je n'ai pas mangé de cuisine aussi thaï depuis que je suis revenu de voyage ! J'essaie de faire une cuisine sans compromis dans laquelle je vais vraiment chercher les saveurs thaï avec la liberté de cuisiner ici, sans pression comparée à celle des cuisiniers thaï ici. Ils vont être tentés d'aller moins vers le piquant, je peux me permettre de montrer cette facette ». Pour aller plus loin Food trotter Thaïlande de Anne Coppin – éditions Umai Happy world food : 80 recettes pour faire voyager d'Anne Coppin éditions Umai ERR Urban Rustic Thaï de Bo Songsisava et Dylan Jones Thaïlande le livre de cuisine de Jean Pierre Gabriel éditions Phaïdon Street Food de Jean-François Mallet Cuisine thaïlandaise maison d'Orathay Souksisavanh - éditions Marabout La cuisine thaï illustrée – éditions Mango Programmation musicale : Sweet danger de Obongjavar

Gugs Mhlungu is joined by food anthropologist Anna Trapido, about her visit to Halaal Goods market, sharing her experience of the vibrant atmosphere, the diversity of 100% halaal-certified vendors, cuisines from all over the world and unique fashion. 702 Weekend Breakfast with Gugs Mhlungu is broadcast on 702, a Johannesburg based talk radio station, on Saturdays and Sundays Gugs Mhlungu gets you ready for the weekend each Saturday and Sunday morning on 702. She is your weekend wake-up companion, with all you need to know for your weekend. The topics Gugs covers range from lifestyle, family, health, and fitness to books, motoring, cooking, culture, and what is happening on the weekend in 702land. Thank you for listening to a podcast from 702 Weekend Breakfast with Gugs Mhlungu. Listen live on Primedia+ on Saturdays and Sundays from 06:00 and 10:00 (SA Time) to Weekend Breakfast with Gugs Mhlungu broadcast on 702 https://buff.ly/gk3y0Kj For more from the show go to https://buff.ly/u3Sf7Zy or find all the catch-up podcasts here https://buff.ly/BIXS7AL Subscribe to the 702 daily and weekly newsletters https://buff.ly/v5mfetc Follow us on social media: 702 on Facebook: https://www.facebook.com/TalkRadio702 702 on TikTok: https://www.tiktok.com/@talkradio702 702 on Instagram: https://www.instagram.com/talkradio702/ 702 on X: https://x.com/Radio702 702 on YouTube: https://www.youtube.com/@radio702 See omnystudio.com/listener for privacy information.

« Naam », manger en thaïlandais. Mais « naam » signifie plus encore, c'est un tout : la nourriture est partout, en tout. Elle reflète et exprime tous les piliers de la vie en Thaïlande : la royauté, la famille et la religion. Qui en douterait après avoir assisté à l'offrande aux moines le matin ? Chaque foyer sort sur le pas de sa porte et dépose une partie de son repas dans les grands bols déposés par les moines. L'ouverture, l'accueil, le pays s'est construit aussi au fil des immigrations chinoises, birmanes, khmères, et de voisins plus lointains. La cuisine thaï est une incontournable de l'humanité, elle est le reflet de ces cuisines voisines dont les travailleurs étaient nostalgiques, elle raconte l'histoire de ce royaume de Siam jamais colonisé, de son riz, des saveurs de ses fruits et de ses racines, de la papaye, du galanga, du citron kaffir, du citron vert, du sucre de palme, de l'ail, et de la pâte de curry. On a envie que la découverte s'étire et de tester chaque saveur, si lointaine et pourtant étonnamment familière, qui les unes et les autres s'accordent dans une complexité et un raffinement époustouflants et addictifs. Fascinante et addictive cuisine, parfumée, raffinée : le goût d'un peuple. « La Thaïlande est un pays qui s'étire en longueur, la cuisine du nord n'a rien à voir avec celle du sud. Au nord, c'est une cuisine de montagne assez rustique, très herbacée, avec des influences très fortes de la Birmanie. Dans la région Isan au nord-est, grenier à riz de la Thaïlande, on trouve la som tam, salade de papaye verte. Plus au sud à l'est vers le Cambodge les influences sont khmères avec des aliments fermentés, la cuisine du sud très typée avec des influences musulmanes, cela a été un comptoir avec des influences musulmanes, persanes, malaises vers le XVIIIème une culture de la noix de coco, beaucoup de fruits, et au centre une cuisine assez métissée parce que toutes les communautés du pays y vivent. Sous Rama V le roi a décidé de diffuser des recettes qui viennent de la cour, qui ont apporté beaucoup de raffinement ». Anne Coppin, cuisinière autrice globe trotteuse et cheffe propriétaire des restaurants Naam à Lille et Paris. Retrouvez l'instagram du restaurant ici et la chaîne youtube d'Anne Coppin ici.  Bolan Chef Bo et Dylan jones à Bangkok. Cuisine Thaï authentique, les chefs proposent une cuisine thaï authentique, éthique et bio. Chef Jay, Charmkrung chang cook. Des techniques et un très grand respect des recettes : « Chez Naam, je veux les recettes les plus pures et montrer le côté méconnu de cette cuisine. C'est vrai que le compliment le plus beau que l'on me fait c'est : Oh lala je n'ai pas mangé de cuisine aussi thaï depuis que je suis revenu de voyage ! J'essaie de faire une cuisine sans compromis dans laquelle je vais vraiment chercher les saveurs thaï avec la liberté de cuisiner ici, sans pression comparée à celle des cuisiniers thaï ici. Ils vont être tentés d'aller moins vers le piquant, je peux me permettre de montrer cette facette ». Pour aller plus loin Food trotter Thaïlande de Anne Coppin – éditions Umai Happy world food : 80 recettes pour faire voyager d'Anne Coppin éditions Umai ERR Urban Rustic Thaï de Bo Songsisava et Dylan Jones Thaïlande le livre de cuisine de Jean Pierre Gabriel éditions Phaïdon Street Food de Jean-François Mallet Cuisine thaïlandaise maison d'Orathay Souksisavanh - éditions Marabout La cuisine thaï illustrée – éditions Mango Programmation musicale : Sweet danger de Obongjavar

This week on Networth and Chill, Vivian sits down with Dan Rossi, the legendary Hot Dog King of NYC, to unpack the remarkable financial journey behind one of New York's most iconic street food empires. From building a pushcart empire of nearly 500 permits across the city to losing it all through regulatory changes, Dan's story is a masterclass in entrepreneurial resilience and the brutal realities of small business ownership. Discover how this disabled Vietnam veteran went from controlling 16% of all pushcart permits in NYC to defending his single remaining cart outside the Metropolitan Museum of Art for over 16 years. Vivian explores the financial strategies that built Dan's multi-million dollar hot dog empire, the devastating impact of the 1995 law changes that stripped away his permits, and how he's maintained his prime real estate spot through sheer determination and unconventional tactics. Learn about the financial sacrifices behind his success, including sleeping in his cart and van for 11 years to protect his valuable location. Whether you're an aspiring entrepreneur, curious about the economics of street food, or want to understand how regulatory changes can reshape entire industries, this episode delivers essential insights on building wealth, weathering financial storms, and the true cost of protecting your networth in America's most competitive market. Find Dan's hot dog's at 5th Ave & 82nd St in NYC and check him out on Instagram! Follow the podcast on Instagram and TikTok! Got a financial question you want answered in a future episode? Email us at podcast@yourrichbff.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Pippa speaks to Keshan Rambarun, executive chef at GrandWest about his new street food offering which offers patrons a quick and easy bite that is packed with flavour, but can be enjoyed quickly and with no fuss ahead of concerts. Lunch with Pippa Hudson is CapeTalk’s mid-afternoon show. This 2-hour respite from hard news encourages the audience to take the time to explore, taste, read and reflect. The show - presented by former journalist, baker and water sports enthusiast Pippa Hudson - is unashamedly lifestyle driven. Popular features include a daily profile interview #OnTheCouch at 1:10pm. Consumer issues are in the spotlight every Wednesday while the team also unpacks all things related to health, wealth & the environment. Thank you for listening to a podcast from Lunch with Pippa Hudson Listen live on Primedia+ weekdays between 13:00 and 15:00 (SA Time) to Lunch with Pippa Hudson broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/MdSlWEs or find all the catch-up podcasts here https://buff.ly/fDJWe69 Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Noah and Louisa succumb to a silly meme. No, they're totally not using it as an excuse to talk about the fondation of every truly transcendent meat dish. How dare you insinuate that? Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Amy MacIver, in for Sara-Jayne Makwala King speaks to GrandWest’s Executive Chef Keshan Rambarun about what's on offer for concertgoers on busy show nights.See omnystudio.com/listener for privacy information.

Jump in with Carlos Juico and Gavin Ruta on episode 241 of Jumpers Jump. This episode we discuss: Mixing friend groups, Chasing dreams, Dating apps, The Tinder murderer, Hinge theory, App invasion of privacies, Demonic Labubu theory, Archetypes, Haunted forest story, Crazy Loopholes, McDonalds Monopoly heist, The first meme ever, Black Ops 2 predicts WW3, Jay Z & R Kelly beef, Topboy, The 796 babies, Street Food horror stories, Fast food scandals, Jello shots story, Secret ingredient theory, Luxury foods, Upbringings, Confidence & Comparison, Leaders vs Followers, Anti Cringe gen theory, Being your true self, Adapt and Thrive, Predicting new trends, Nostalgia and much more! Sign up for your one-dollar-per-month trial and start selling today at ⁠⁠⁠https://SHOPIFY.COM/jumpers⁠⁠⁠ Get started at ⁠⁠⁠https://factormeals.com/jumpers50off⁠⁠⁠ and use code jumpers50off to get 50 % off plus FREE shipping on your first box. Find exactly what you're booking for at https://Booking.com, Booking.YEAH! Book today on the site or in the app. Follow the podcast: @JumpersPodcast Follow Carlos: @CarlosJuico Follow Gavin: @GavinRutaa Check out the podcast on YouTube: ⁠⁠⁠https://bit.ly/JumpersJumpYT Learn more about your ad choices. Visit podcastchoices.com/adchoices

Why are there so many foods with real gross names? Noah attempts to get over it while Louisa extols the virtues of this triple- (or quadruple-, if you're not a coward) chocolate pie. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

We know what you're all thinking: this show needs more discussion of The Odyssey. Noah and Louisa oblige. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

During our Saturday Mornings Sit-Down conversation… host Glenn van Zutphen talks with Antonio Saponara, General Manager of the Capella Bangkok about the draw his city and hotel have for Singaporeans. In 2024 over 1.6 million of them visited the Land of Smiles. Beyond the street food, temples, tuk-tuks, and tropical charm, Bangkok offers something truly exceptional for those seeking something more than luxury. Along the banks of the storied Chao Phraya River is the Capella Bangkok. Since opening in 2020, it has carved out a prestigious place in the city’s hospitality landscape... claiming the No. 1 spot on The World’s 50 Best Hotels list in 2024. With 101 riverfront-facing accommodations, Capella Bangkok blends five-star hotel cred with cultural experiences. Set on Charoen Krung Road, Bangkok’s oldest paved street, the hotel offers guests both serenity and a taste of the capital’s bustling, rich heritage. See omnystudio.com/listener for privacy information.

Indian pickles, called achaar, are a centuries-old tradition. Indian pickles are preserved in oil, spices, and salt, unlike vinegar-based western-style pickles. Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's pickle shops, which offer a wide range of preserved delicacies, from lemon lime pickles, green mango pickles, and mixed vegetable pickles. It is believed that spicy foods in hot weather help regulate body temperature, and that pickles replenish lost salts – not only delicious, pickles are a functional food! Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Indian food historian, Jonty Rajagopalan, brings us on a street food tour of Hyderabad's chaat stalls. Chaat literally means “to lick” and is a popular snack in India, known for its balance of spicy, tangy, sweet, and salty flavors. Learn about how chaat is intended to activate every part of the tongue. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

We know what you're all thinking: this show needs more discussion of Star Wars. Noah and Louisa oblige. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

For a taste of dosa, we visit a roadside stand near the Ghansi Bazar in Hyderabad, India. Food historian, Jonty Rajagopalan, introduces us to Govind Ji, who prepares dosas with his blend of semolina millet flours, topped with his special masala. Dosa are savory crepes that originated in South India and are traditionally enjoyed for breakfast, but have become so popular that they are now enjoyed throughout the day. Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

In Hyderabad, India, we visit a local street food vendor who shapes jowar roti, or sorghum flatbread, by hand. The low-glycemic, gluten-free flatbread is made with the flour of drought-resistant sorghum. It is a versatile flatbread often eaten with lentil curries, chutneys, or vegetable gravy dishes.  Watch the full documentary and find recipes here! https://www.plantforwardkitchen.org/india

Fuzzy's Taco Shop wants to create a new category. Hawkers street food has a new major investor. And restaurant loyalty is becoming increasingly more important, according to new data.

durée : 00:23:18 - Horea Paninoteca, un nouveau restaurant italien à Pau - Horea Paninoteca, rue Serviès à Pau, propose une street food italienne de qualité, avec des paninis artisanaux dans des pains faits maison. Héloïse et Axel offrent une expérience culinaire authentique, avec des produits frais, locaux et de saison. Un endroit où manger vite, mais bien.

Dans ce nouvel épisode, je reçois Adrian, cofondateur de Pretty Patty (avec Lucas), le burger joint devenu incontournable à Genève. Il revient sur l'histoire incroyable derrière ce projet né entre amis : du premier smash burger fait maison à l'ouverture de deux restaurants, une passion pour l'accueil et l'envie de créer une vraie marque.On parle :De comment ils ont quitté leur job pour ouvrir un resto… en pleine pandémieDe leur obsession pour la recette parfaiteDe pop-ups, Fondetec, et grind totalDe branding, réseaux sociaux et pression créativeDe leur deuxième lieu proposé… par une inconnue connectée à leur énergieEt des ambitions pour Zurich, Lausanne et au-delàUn épisode qui montre que l'entrepreneuriat, c'est pas que du goût : c'est surtout des choix, des paris fous, et une vision qui se construit jour après jour.

The Mediterranean dish that proves if it's liquid, you can poach eggs in it. Noah and Louisa meant to talk about that food for an hour and change; the culinary gods had other plans. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Zwischen Croissant und Cello – Montréal für Entdecker

Dearly beloved, we are gathered here today to celebrate the union between two of the most important foods in global culinary history: picadillo and plantains. Noah and Louisa, neither of them capable of holding their peace (even for a moment), rhapsodize about the results. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Les goûts et les cuisines d'ailleurs, ici ! Qu'ils soient tombés dans la marmite enfant ou en parcourant le monde adulte, ces cuisiniers ont eu un coup de foudre, nourrissent une passion pour une cuisine, une culture, des saveurs qui ne sont pas les leurs mais pour lesquelles ils nourrissent une passion absolue, jusqu'à sauter le pas et ouvrir un restaurant. « C'est une question d'intention : c'est vouloir partager ce qu'on apprécie, ce que l'on a découvert, partager notre meilleure expérience culinaire. »AvecCandice Franc et Charley Moreau, fondateur de la Kuna Family et leurs 3 refuges : Kuna Masala, Kuna Naan, Kuna Bada. Sur instagramGalien Emery, co-fondateur avec Adrien Ferrand de Brigade du tigre, 38 rue du Faubourg Poissonnière, Paris.Pour aller plus loin- Bombay Canteen à Mumbai- Dishoom à Londres et le livre : Dishoom, bons baisers de Bombay par Shamil Thakrar, Kavi Shrakar, Naved Nasir - Hachette Cuisine- Cuisine indienne végétarienne, éditions Phaïdon- Street Food, de Jean François Mallet, éditions Hachette Cuisine- La collection Food lovers Travel avec les guides EAT par Annabelle Schachmes, Emilie Franzo chez Hachette.- Le restaurant Naam à Paris, le frère du restaurant lillois fondé par Anne Copain, cheffe voyageuse passionnée par la Thaïlande. 73 rue de Belleville, Paris. Programmation musicale : Sweetie de Kokoroko.LA RECETTE : La sauce du Butter Chicken comme chez Kuna Bada – Recette Kuna Family

If you've ever walked around Pier 39 in San Francisco or made a late-night exit from a concert at the Greek Theatre in Berkeley, you're probably familiar with the bacon wrapped hot dog. But who are the vendors behind these savory snacks? And what's with the bacon and onions? Bay Curious listener Olivia Godfrey wanted to find out more. Additional Resources: How Bacon-Wrapped Hot Dogs Became One of the Bay Area's Most Popular Street Foods Read the transcript for this episode Sign up for our newsletter Enter our Sierra Nevada Brewing Company monthly trivia contest Got a question you want answered? Ask! Your support makes KQED podcasts possible. You can show your love by going to https://kqed.org/donate/podcasts This story was reported by Azul Dahlstrom-Eckman. Bay Curious is made by Katrina Schwartz, Gabriela Glueck and Christopher Beale. Additional support from Olivia Allen-Price, Jen Chien, Katie Sprenger, Maha Sanad, Alana Walker, Holly Kernan and everyone on Team KQED.

Hoy Ainhoa Aguirregoitia trae Al Dente la comida callejera. Desde los tacos mexicanos hasta los baos asiáticos, un repaso a su influencia social y de desigualdad; su papel en la alta cocina y en la economía y su transformación en fenómeno 'snob' en Europa. 

Hoy Ainhoa Aguirregoitia trae Al Dente la comida callejera. Desde los tacos mexicanos hasta los baos asiáticos, un repaso a su influencia social y de desigualdad; su papel en la alta cocina y en la economía y su transformación en fenómeno 'snob' en Europa. 

Just as the monsters who will do battle with the gods at Ragnarök were ferried aboard the keratinous Naglfar, this fungal fleet ferries the flavors of cream cheese, scallions, bacon, and breadcrumbs, and more to your felicitous guests. So Noah and Louisa talk about them, using much less disgusting metaphors. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

The official* dish of Dracula Day, a Midwestern comfort classic, and (if you're Noah) a possible explanation for historical events of great importance, this is also the hardest food to pronounce we've ever done on this show. * may not be true Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Würstelstände – ein Stück Wiener Kultur – In Österreichs Hauptstadt gibt es viele kleine Imbissbuden. Die Würstel, die es dort zu kaufen gibt, sind ein wichtiger Teil der Wiener Tradition. Mittlerweile gibt es auch fleischlose Varianten.

"My mouth is on fire. My tongue is totally burned, but I want another one… 'cause it's so good."This episode was such a wild mix of adventure, confusion, and food. It's one of those travel days where you don't really know what's going to happen next, and I loved every second of it.From riding a half-broken bike through the hills of Northern Thailand to accidentally sitting in duck poo and stumbling upon a garden full of phallic statues, this day had it all. Pai totally surprised me—it was way more lively and international than I expected, and the street food scene was on another level.This episode is all about leaning into the chaos of travel, trying weird and wonderful things, and laughing along the way.Key Talking Points:The wild road trip from Chiang Mai to Pai – 762 turns and a lemon of a bike.The Erotic Garden – a totally unexpected and hilarious stop filled with art, innuendo, and surprise wisdom.Hopping on a bike - Riding experience in Thailand was different from that of VietnamEating everything – from gyoza and halal dumplings to coconut pancakes, and even lasagna made with macaroni.First impressions of Pai – hippie vibes, Gen Z fashion, TikTok-famous “banh mi,” and a whole lot of fun.Chapters and Timestamps01:30 – First stop: a totally unexpected Erotic Garden06:00 – Waterfalls, steep hills, and a near-death motorbike experience17:30 – Finally in Pai: weird fashion, hippie energy, and international food22:00 – The wild night market: Gen Z, food, and weed shops26:00 – More food: stuffed peppers, halal dumplings, and fake banh mi32:00 – A lasagna bar in Thailand (yes, really)34:30 – Pesto's not the best, but the spinach-mac combo hits the spot"Send me a message!"7 Bridges Brewing Co. - An award winning Vietnamese craft brewery from Da Nang, with breweries across Vietnam!Rabbit Hole Irish Sports Bar - Check out their new location on Tran Nao with the best views in the city over Landmark 81!Support the show

Es wird heute bewertet, als gäbe es kein Morgen, denn wir spielen wieder mal "Overrated oder Underrated"In der heutigen Folge mit dabei: Streetfood, Picknicks, neues Essen ausprobieren, Serien binge-watchen, Film-Remakes & Fortsetzungen - und sogar noch andere Themen die hier nicht stehen!Ein paar hot takes hier, ein paar seltsame Definitionen da - man kennt's ja inzwischen. Enjoy :)

It is risen—and by "it," we mean the temperature in your oven as you cook this delectable meal. Noah and Louisa discover that they have very different frames of reference when it comes to this Easter classic. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Chef Nomu Reeves joined us to share her story and path to owning Le Sel Catering & Events. Chef Reeves grew up experiencing life from many different cultures and cuisines, and that exposure opened her to a love of the culinary industry with all of its flavors! Later in life, she started out cooking savory items and working inside the kitchens of some prestigious restaurateurs. At some point she switched her focus to become a pastry chef, and eventually turned back to the delights of the savory side of things. Years later her path led her to opening Le Sel Catering & Events, and she has been growing her business ever since!https://www.leselcatering.comDecio Mendes began opening 21 Locks Brewing Company in 2017, and has taken steps along the way to refine the brewery, cafe, and event space to reflect everything that he wants his business to be. Though it has taken longer than he had expected, the first-time business owner is elated on how 21 Locks Brewing is turning out and Decio is equally as excited to share all the details too! Currently his operating hours fall on the weekend, but this May he's expanding those hours and would love for you to visit and experience everything he's got brewing up--from scratch-made foods, to house-roasted coffees, and yes...beers he brewed that are on one of his 24 taps!https://21locksbrewing.comColin Dyckman of Boro Cafe Gelateria Patisserie has a deep connection with all things related to the culinary industry, and shares that love through his lattes, pastries, and gelatos. His cafe & gelateria is equally evident of his love of the industry; Boro Cafe's walls are proudly displaying he & his wifes ventures in the industry. There are pots & pans, displays, and so much more that have just as much of a story to tell as the beverages and foods that Chef Colin's expert hands have crafted. To hear more of Chef Colin's story and Boro Cafe, please visit him in-person and online at:https://www.borogelato.com

If only this had never been invented, the Great Recession could've been avoided. Noah and Louisa talk about the food that put housing, healthcare and more entirely out of an entire generation's economic reach. Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Each week, Paul Foster & Simon Alexander catch up for coffee at Paul's Restaurant - Salt, in the centre of Stratford Upon Avon. This week: Coffee clarification, elevated street food, more snacks, perfect UK 5 course dinner, knives and chewing the industry fat. We are delighted to be in partnership with Unilever Food Solutions. You can download and read through their comprehensive Future Menus report here, just go to ufs.com/NightcapFutureMenus Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on Chewing, we talk about international street food. First, Monica talks to Faraz Sardharia about his new restaurant Rickshaw Pakistani & Indian Street Eats, which raises funds for unhoused people in Chicago. Monica also talks to women's rights advocate Rohini Dey about transforming her pioneering modern Indian restaurant Vermilion into a women-centric “cocktail den” called Sanctuary in River North. Then, Monica talks to Steven Marks, the American who co-founded the Mexican restaurant chain Guzman y Gomez in Australia that's now invading Chicago's suburbs. Finally, Louisa talks to India Jenkins, the owner of The Corned Beef Hideout and the creator of spicy jerk corned beef sandwich called That Jerk, but will they eat it?!   chewing.xyz chicagotribune.com/chewingpodcast facebook.com/chewingpodcast Insta Louisa Chu @louisachu1 Monica Eng @monicaengreporter   Links: Order Made in Chicago: Stories Behind 30 Great Hometown Bites by Monica Eng and David Hammond   Music: Theme music: “Zhong Nan Hai” by Carsick Cars Outro music: “15 Minutes Older” by Carsick Cars

Is the L.A. Smorgasburg the best street food festival in America? We talk to the two people most responsible for it, Zach Brooks and Fernando Lopez. Zach has the dream job of tasting all the food and choosing the vendors; and Fernando runs the beer garden at Smorgasburg in Los Angeles and also helps run his family's famous James Beard Award-winning Oaxacan restaurant Gualaguetza.  Learn about your ad choices: dovetail.prx.org/ad-choices

A lanky song, catchphrases, Crime Files, Littlepodding, a quiz, Mick goes shopping and more format theft.(Originally recorded for Club Parsnips on 1/9/24 https://www.patreon.com/c/athleticomince) Become a member at https://plus.acast.com/s/athleticomince. Hosted on Acast. See acast.com/privacy for more information.