Podcasts about taleggio

Chef Bennett Depew, Director of Italian for Sysco of the Carolinas. The discussion covers the rising popularity of Italian cuisine in America, particularly in the Carolinas, and the evolution of Italian cooking from traditional dishes to novel ingredients like 'nduja and Taleggio cheese. Chef Bennett shares insights on how the Italian segment of the restaurant industry uniquely thrived during the pandemic due to the travel-friendly nature of Italian cuisine. They delve into how restaurants can maintain profitability amidst changing trends like gluten-free diets and the use of technology to streamline operations. The conversation also touches on the importance of work-life balance in the restaurant industry, the role of Cisco in supporting local businesses, and the benefits of utilizing technology and local sourcing to improve restaurant operations and menu offerings.   00:00 Welcome to the North Carolina Food and Beverage Podcast 00:49 Introducing Chef Bennett Depew: A Deep Dive into Italian Cuisine 01:13 The Evolution and Resilience of Italian Food in America 04:57 The Art and Zen of Pasta Making 10:32 Navigating the Business Side: From Chef to Cisco Specialist 16:40 The Journey to the 'Dark Side': Transitioning from Chef to Sales 22:45 Reflecting on the First Day and Sales Experiences 22:56 The Evolution of Work-Life Balance in the Restaurant Industry 24:02 Improving Quality of Life for Restaurant Workers 25:45 The Impact of Minimum Wage Laws on the Restaurant Industry 27:55 Rethinking Tipping and Sales Commissions in Restaurants 29:17 Leveraging Technology for Restaurant Efficiency 33:35 Exploring Italian Cooking Trends and Ingredients 39:10 The Significance of Local Sourcing and Cisco's Role 42:13 Big Business Supporting Small: A New Era of Convenience On the mic this week: @trujillo.media @weisswine Join our Facebook family: @NCFandBPod Follow us on Instagram: @ncfbpod Support our Sponsors: Welcome SYSCO as our Title Sponsor!! Drink better coffee - get Carrboro Coffee Roasters Here

Devi catturare un topo, cosa usi? Emmental? Gouda? Taleggio? Decisamente no. Meglio qualcosa di più fibroso e zuccherino. In questa puntata vedremo perché i topi in realtà non vanno matti per il formaggio, e perché Ratatouille non aveva poi tutti i torti.See omnystudio.com/listener for privacy information.

Chef Annie zit in de specerijenkast deze week. Met kruidkoek, pumpkinspice en citroentijm schopt ze de knollen en pompoenen wakker. En als uitsmijter een stoofpot met miso, linzen en pastinaak. Say wot? Lekker hoor.Het menu van deze weekPompoen cacciatoreZoete aardappels uit de oven met TaleggioMiso linzenstoof met pastinaakpureeBestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

“La Cucina Stellata di Arrigoni Battista” è il format dedicato al grande pubblico dei social che vede protagoniste le tre DOP lombarde prodotte dal caseificio bergamasco: Gorgonzola, Taleggio e Quartirolo Lombardo.Come ogni anno questi tre formaggi saranno il cuore di altrettante ricette ideate ad hoc da uno chef d'eccezione.

Il Taleggio DOP del caseificio Arrigoni Battista di Pagazzano rientra nella Linea “I Tradizionali” dell'azienda, formaggi tipici lombardi insigniti della Denominazione di Origine Protetta: grazie alla produzione di alta qualità, alla salatura a mano delle forme e alla stagionatura con metodi tradizionali in ambienti moderni, il Taleggio DOP Arrigoni Battista è diventato punto di riferimento del consumatore più attento ed esigente.

We are back! Hope you're ready for some more trivia!What is a group of parrots called?What country shares Lake Titicaca with Bolivia?What is the term for the second most important character in a story?Taleggio cheese comes from what country?A personal creation of the director, the Divine Language was spoken in what 90s sci-fi classic?Singer Pink said "I don't know how I feel about this," when performing in London when a fan threw what up on the stage?The Battle of the Bulge was fought in which war?Who discovered Penicillin?Which artist is best known painting is "Nude Descnding a staircase No. 2"?Mittwoch is German for which day of the week?MusicHot Swing, Fast Talkin, Bass Walker, Dances and Dames, Ambush by Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/Don't forget to follow us on social media:Patreon – patreon.com/quizbang – Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support!Website – quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question!Facebook – @quizbangpodcast – we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess.Instagram – Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess.Twitter – @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia – stay for the trivia.Ko-Fi – ko-fi.com/quizbangpod – Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5857487/advertisement

Marika is back on theme this week with more of the wonderful ways that mold and cheese work together to create stinky deliciousness. We talk and TASTE through 6 different types of cheeses: Double and Triple cream Brie, Humboldt Fog, Taleggio, Limburger and Gruyere. Follow along at home for the ultimate Pantry Staples experience. (Content Warning: chewing noises) Follow us on instagram @pantrystaplespod

Kva kan du om rødkittost? Vi får besøk av Radio Novas nyheitsredaktør og osteekspert Selma Bull. Ho tek oss med på ei smaksreise gjennom fem ulike ostar av typen rødkitt. Det vankar rangering og sterke reaksjonar i studio! Med og av Sven Emil Janson, Selma Bull og Ragnhild Eikeland. 

Ti piace il formaggio? Conosci la sua storia? Oggi Laura ti parla di come ha scoperto la pizza al taleggio un giorno sul lago di Como. Trascrizione su abbonamento: www.podcastquattrostagioni.ch

Tonight I chatted with Moiya McTier, Ph.D. student from Columbia University. Moiya is the host of the podcast, Exolore, in which she "explores fictional worlds by building them with a panel of expert guests." Additionally, regular viewers of the Weekly Space Hangout will recognize Moiya as one of their regular journalists.Moiya grew up in the middle of the woods of rural Pennsylvania without running water. From there, she went to Harvard University where she became the first person in the school's long history to study both astrophysics and folklore & mythology. Now she's pursuing her PhD in astronomy at Columbia University in New York City, studying how the Milky Way's structure influences exoplanet populations.Outside of research, Moiya has written a science fiction novel, designed an exhibit for the New York Hall of Science, and given more than 100 talks and performances about science. To learn more about Moiya, visit her website: https://www.moiyamctier.com/ and follow her on Twitter (@GoAstroMo) and Instagram (@GoAstroMo).Tonight our Dom's Cheese of the Week was Taleggio: https://domscheese.com/product/taleggio/Join the show recording every Thursday at 8pm ET by leaving a voicemail at www.SpaceRadioShow.com.Support the show on Patreon.Follow on Twitter | Facebook | Instagram | YouTube.Big thanks to my top Patreon supporters this month: Justin G, Matthew K, Chris L, Barbara K, Duncan M, Corey D, Justin Z, Neuterdude, Nate H, Andrew F, Naila, Aaron S, Scott M, Rob H, David B, Frank T, Tim R, Alex P, Tom Van S, Mark R, Alan B, Craig B, Richard K, Steve P, Dave L, Chuck C, Stephen M, Maureen R, Stace J, Neil P, lothian53 , COTFM, Stephen S, Ken L, Debra S, Alberto M, Matt C, Ron S, Stephen J, Joe R, Jeremy K, David P, Norm Z, Ulfert B, Robert B, Fr. Bruce W, Catherine R, Nicolai B, Sean M, Edward K, Callan R, Darren W, JJ_Holy, Tracy F, Tom, Sarah K, Bill H, Steven S, Jens O, Ryan L, Ella F, Richard S, Sam R, Thomas K, James C, Jorg D, R Larche, Syamkumar M, John S, Fred S, Homer V, Mark D, Brianna V, Becky L, Colin B, Arthur, Bruce A, Steven M, Brent B, Bill E, Jim L, Tim Z, Thomas W, Linda C, Joshua, David W, Aissa F, Tom G, and Marc H!!Produced by Nancy Graziano.Cheese for today's tasting proudly provided by Dom's Cheese Shop.Hosted by Paul M. Sutter, astrophysicist and the one and only Agent to the Stars.

Schokkend nieuws voor veel kaasliefhebbers: roodschimmel bestaat niet! Roodflora wel, en dat is wat Joppe en Lieven deze aflevering bespreken in de keuken van niemand minder dan... Hiske Versprille. Zij werd nog niet zo lang geleden in een restaurant ondersteboven geblazen door taleggio met wat toevoegingen. En waarom stinkt dit soort kaas eigenlijk zo, en hoe ruik je retronasaal? Lieven experimenteert met Mathilde uit de vorige aflevering om haar Hansje rood te maken, maar of dat lukt…Als je mee wil proeven heb je nodig een: Langres, Taleggio, Burg, Maroilles en… Epoisses. We drinken Pommeau van Holystook.MAROILLESHOWNOTES:

Hang out with Colleen and Talia while they taste Haykin Family Cider's Esopus Spitzenburg 2018 and 2019 vintages alongside these cheeses - Taleggio, Meadow Creek’s Grayson, and Alp Blossom. Glasses we used - SPIEGELAU Beer Classics Beer Tulip RIEDEL EXTREME RESTAURANT ROSÉ/CHAMPAGNECome back for another episode! Email us at info@applestofromage.com Find ColleenFind Talia

Ricetta del giorno: Lasagne con patate e taleggio Ingredienti per 6 persone Unità di misura q.b. PEPE 2 SPICCHI AGLIO q.b. BRODO VEGETALE q.b. OLIO DI OLIVA EXTRAVERGINE 1/2 DECILITRO PANNA DA CUCINA 300 GRAMMI PATATA LESSATA q.b. SALE q.b. TIMO 300 GRAMMI LASAGNE 300 GRAMMI FUNGHI PORCINI 30 GRAMMI GRANA 1 DECILITRO LATTE q.b. ROSMARINO 200 GRAMMI TALEGGIO Come preparare le lasagne con patate e taleggio 1) Pulisci i funghi, affettali, saltali in una padella con gli spicchi d'aglio interi e 3 cucchiai d'olio. Unisci le patate tagliate a dadini, un paio di rametti di timo e di rosmarino e lascia insaporire per 10 minuti, aggiungendo il latte e qualche cucchiaio di brodo caldi. Togli gli aromi, sala e pepa. 2) Scotta le lasagne in acqua bollente salata, scolale e falle asciugare su un telo. Rivesti una teglia rettangolare con carta da forno, ungila d'olio e forma sul fondo uno strato di lasagne. 3) Distribuisci 1/3 dei funghi e delle patate (tieni qualche bella fetta di fungo per guarnire) e 1/3 del taleggio a pezzettini. Prosegui così fino a esaurire gli ingredienti. 4) Mescola la panna con il grana e distribuisci il mix sulla superficie; rifinisci con i funghi tenuti da parte, foglioline di timo e pepe. Cuoci in forno a 180° coperto per 20 minuti, scopri e fai gratinare per 10 minuti. #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Ti piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta Forte Lo trovi qui: https://amzn.to/2v1anwE

Ricetta del giorno: Lasagne con patate e taleggioIngredienti per 6 persone Unità di misura q.b. PEPE 2 SPICCHI AGLIO q.b. BRODO VEGETALE q.b. OLIO DI OLIVA EXTRAVERGINE 1/2 DECILITRO PANNA DA CUCINA 300 GRAMMI PATATA LESSATA q.b. SALE q.b. TIMO 300 GRAMMI LASAGNE 300 GRAMMI FUNGHI PORCINI 30 GRAMMI GRANA 1 DECILITRO LATTE q.b. ROSMARINO 200 GRAMMI TALEGGIOCome preparare le lasagne con patate e taleggio1) Pulisci i funghi, affettali, saltali in una padella con gli spicchi d'aglio interi e 3 cucchiai d'olio. Unisci le patate tagliate a dadini, un paio di rametti di timo e di rosmarino e lascia insaporire per 10 minuti, aggiungendo il latte e qualche cucchiaio di brodo caldi. Togli gli aromi, sala e pepa.2) Scotta le lasagne in acqua bollente salata, scolale e falle asciugare su un telo. Rivesti una teglia rettangolare con carta da forno, ungila d'olio e forma sul fondo uno strato di lasagne.3) Distribuisci 1/3 dei funghi e delle patate (tieni qualche bella fetta di fungo per guarnire) e 1/3 del taleggio a pezzettini. Prosegui così fino a esaurire gli ingredienti.4) Mescola la panna con il grana e distribuisci il mix sulla superficie; rifinisci con i funghi tenuti da parte, foglioline di timo e pepe. Cuoci in forno a 180° coperto per 20 minuti, scopri e fai gratinare per 10 minuti.#DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricettaTi piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta ForteLo trovi qui: https://amzn.to/2v1anwE

Ricetta del giorno: Lasagne con patate e taleggio Ingredienti per 6 persone Unità di misura q.b. PEPE 2 SPICCHI AGLIO q.b. BRODO VEGETALE q.b. OLIO DI OLIVA EXTRAVERGINE 1/2 DECILITRO PANNA DA CUCINA 300 GRAMMI PATATA LESSATA q.b. SALE q.b. TIMO 300 GRAMMI LASAGNE 300 GRAMMI FUNGHI PORCINI 30 GRAMMI GRANA 1 DECILITRO LATTE q.b. ROSMARINO 200 GRAMMI TALEGGIO Come preparare le lasagne con patate e taleggio 1) Pulisci i funghi, affettali, saltali in una padella con gli spicchi d'aglio interi e 3 cucchiai d'olio. Unisci le patate tagliate a dadini, un paio di rametti di timo e di rosmarino e lascia insaporire per 10 minuti, aggiungendo il latte e qualche cucchiaio di brodo caldi. Togli gli aromi, sala e pepa. 2) Scotta le lasagne in acqua bollente salata, scolale e falle asciugare su un telo. Rivesti una teglia rettangolare con carta da forno, ungila d'olio e forma sul fondo uno strato di lasagne. 3) Distribuisci 1/3 dei funghi e delle patate (tieni qualche bella fetta di fungo per guarnire) e 1/3 del taleggio a pezzettini. Prosegui così fino a esaurire gli ingredienti. 4) Mescola la panna con il grana e distribuisci il mix sulla superficie; rifinisci con i funghi tenuti da parte, foglioline di timo e pepe. Cuoci in forno a 180° coperto per 20 minuti, scopri e fai gratinare per 10 minuti. #DDTassintheair #ricette #unaricettaalgiorno #masterchef #salepepe #cracco #ricettadelgiorno #ricetta Ti piace cucinare? Questo è il libro di cucina piu' venduto attualmente: In cucina con voi! Tutte le nuove ricette di «Fatto in casa da Benedetta Forte Lo trovi qui: https://amzn.to/2v1anwE

Viaggiando e Mangiando,trasmissione di venerdì 21 febbraio, oggi parlo di: anteprima dei vini di Toscana ; erre di Toscana a Lido di Camaiore; il Taleggio formaggio da scoprire.

#live su #radiosp30 #vivalamamma di Monica Fiorin #monicafiorin speciale #aifornelli

[There's one only exciting thing about MAMMA MIA 2.... MORE CHER! So, during our hiatus here's a classic look back at one of her previous summer releases.] A film about sexual sublimation, religious fervour, sisterhood and starring Winona Ryder... how has Brian never seen MERMAIDS (1990)?! Seán has, of course, because Cher. Winona is Charlotte Flax, the Jewish girl with a flare for romantic Catholicism who desperately tries to be the responsible one, sandwiched between her aquatic kid sister Christina Ricci and her nomadic, flirtatious mother, Cher. MERMAIDS may have the cheese factor of a ripe Taleggio, but this coming-of-age story is bolstered by the gorgeous and warm performances of these three gifted women. Seán had forgotten how much this film impacted his adolescence, and is ready to dive back in. But is Brian willing to put down his Proust and Shoop, Shoop? Warning: Contains sexualised Bob Hoskins references. Listener discretion is advised. All clips from the film presented according to fair use policy. Podcast Theme: "Pipeline" by CyberSDF (https://soundcloud.com/cybersdf/tracks)

A film about sexual sublimation, religious fervour, sisterhood and starring Winona Ryder... how has Brian never seen MERMAIDS (1990)?! Seán has, of course, because Cher. Winona is Charlotte Flax, the Jewish girl with a flare for romantic Catholicism who desperately tries to be the responsible one, sandwiched between her aquatic kid sister Christina Ricci and her nomadic, flirtatious mother, Cher. MERMAIDS may have the cheese factor of a ripe Taleggio, but this coming-of-age story is bolstered by the gorgeous and warm performances of these three gifted women. Seán had forgotten how much this film impacted his adolescence, and is ready to dive back in. But is Brian willing to put down his Proust and Shoop, Shoop? Warning: Contains sexualised Bob Hoskins references. Listener discretion is advised. All clips from the film presented according to fair use policy. Podcast Theme: "Pipeline" by CyberSDF (https://soundcloud.com/cybersdf/tracks)

Get your controversial red Starbucks cups, dump out the PSL, and fill it up with wine as we delve into the history, science and fun facts about java, joe, dirt, mud, wakey juice, morning jolt or C8H10NN4O2!   This episode's wine: Veijo Feo 2012 Carménère from Baeza Family Cellars in ChileThis episode's cheese: Tallegio James was especially excited about this topic, but not as excited as some fanatics. It's hard to believe there are people out there crazier than James, who grinds his own beans and uses a French press.   We also question if we're actually old enough to drink coffee. James gives us some of the theories about its origin, in addition to a tour of coffee throughout the ages, from the penguins of Yemen to the Incest commercial in 2009.   And, despite being ubiquitous in the '90s, as well as featured in "Friends," "Seinfeld" and "Frasier," coffeehouses were even more popular in 17th century Europe and were the hotbeds for news, philosophy and revolutions.   And, even though we recorded this episode before the red cup "controversy" became the big news this week, we still made sure Starbucks and the Pumpkin Spice Latte were mentioned ... along with some grumbles from Emily. And, if you listen to Good Job, Brain!, one of our favorite trivia podcasts, you would already know the two-tailed mermaid on the coffee cup is called a Melusine.   James somehow holds himself back from his usual rant about how our consumer-driven lives are the worst thing to happen to humanity. But, he doesn't hold back when it comes to criticizing 1950s commercials, in which wives are chastised by their husbands for making bad coffee.   And, for those who like reading too much into the acting in commercials, James walks us through the questionable incestuous relationship depicted in this 2009 Folgers commercial.   We don't want you to think all we talk about on this podcast is incest, even though we mentioned it before in our Cheers to Back to the Future episode. But it's weird how it keeps coming up. (Although Emily doesn't remember much about that episode -- Thanks, Chambong!)   But, just remember these parting words from James: "Not all coffee is incestuous."Go ahead, Tweet that quote so others wonder what you're listning to!Special Thanks   Special thanks to Adam Centamore for his book, "Tasting Wine & Cheese," which we used for this episode and we'll be using for our wine and cheese pairings for the next few episodes!   Listen/subscribe/leave a review on iTunes, Stitcher, Spreaker, Overcast. Visit our website at www.classylittlepodcast.com for show notes and extras!   Cheers!

We cordially invite you to listen to our episode all about weddings as we celebrate wedding season and the recent Supreme Court of the United States to legalize same-sex marriage in all 50 states! Our wine for this episode: Freixenet Sparkling Cordon Negro Brut Cava and La Marca Prosecco Our cheese for this episode: Brie & Taleggio Listen/subscribe/leave a review on iTunes, Google Play Music, Stitcher, Overcast, or podcatcher of choice! Find us on Snapchat | Twitter | Facebook   Additional Show Notes and Extras can be found at http://www.classylittlepodcast.com/show-notes/03

Meet foodblogger Paola, hear her thoughts on what constitutes authentic Italian food, and get her tips on how to source suitable ingredients in north America. Also, don't miss Paola's overview of the food of her native city, Bergamo - the birthplace of Taleggio and the capital of polenta!