Podcasts about truffle oil

Sunny is joined by Dan Pelosi to journey into the dark, twisted and aromatic world of the high-end truffle industry. Produced by Paradiso Media for Food Network. Sources: “Beaker of Truffles.” New York Times. “Dark side of truffles.” Atlantic. “Dying for luxury.” Independent. “French farmer jailed.” Guardian. “Insane demand.” Heritage Truffles. “Rambaud's night patrol.” Le Monde. “Summer truffle.” Global Change Biology. “Truffle farmer shoots.” Guardian. “Truffle Fraud.” Eater. “Truffle industry scam.” Taste Atlas. “Truffle Kerfuffle.” JD Supra. “Truffle oil lawsuit.” Reuters Legal. “‘Truffle Oil' Without Truffles.” New York Times. “Truffle shortage.” Wired. “White truffle auctions.” NBC News. “White truffle crisis.” Bloomberg. “White truffle mystery.” Geographical. Hosted on Acast. See acast.com/privacy for more information.

No, we haven't gone completely mad - those three do have something in common! Saying goodbye to bricks and mortar is something Rebecca Hanlon, her husband Andrew, their dogs and domesticated rat are accustomed to. Find out which vehicle they chose, what's being done to it and how they're going off at the deep end when it comes to #vanlife. Now even if you've got only a passing interest in the property market, you're probably aware that OnTheMarket has been sold for an eye watering sum. Have they got their act together if they want to topple RightMove? Simmo thinks not and tells all. You'll also get the up to date news on Alan's self build in Northamptonshire and we pay homage to the Guild of Property Professionals!

SKY HIGH PODCAST #89 BRINING + TRUFFLE OIL + YORK MARQUES WASHINGTON W/ RYANTHERIVAC   Full Episodes of the SKYHIGH Podcast: YOUTUBE.COM/@ERTH2WHOEVR Full Episodes of the FOOD JUNKIE RADIO: YOUTUBE.COM/@NOMS_TV Full Episodes of the E2W CLIPS: YOUTUBE.COM/@E2WCLIPS #SKYHIGHPOD​​​​​​​​​​​ #ERTH2WHOEVR​​​​​​ #NOMSTV

Is it true that truffle oil can only be produced chemically? Is it true that truffle flavored oil cannot be made using the precious tuber?

Today's podcast with Shona Denovan ❤️ Evening overeating Cancer recurrence and risk Slimming world friends Truffle oil Intensity of workouts weight loss compliments should I drop calories when unwell? Enjoy! Join commit to 6 here

British musician, David Gray chats about the 20th anniversary of his massive album ‘White Ladder', jam-making and his musical influences, which happen to be all of Lisa's favourites. Elliot Yeo talks about the rumours surrounding Josh Kennedy retiring and the upcoming game against St Kilda being a must win to avoid the worst season results on record. And actor, Erik Thomson discusses season 2 of Aftertaste and what happens to “stunt food” on set.See omnystudio.com/listener for privacy information.

British musician, David Gray chats about the 20th anniversary of his massive album ‘White Ladder', jam-making and his musical influences, which happen to be all of Lisa's favourites. Elliot Yeo talks about the rumours surrounding Josh Kennedy retiring and the upcoming game against St Kilda being a must win to avoid the worst season results on record. And actor, Erik Thomson discusses season 2 of Aftertaste and what happens to “stunt food” on set.

Sean Barrett has built a long career creating ocean-centric small businesses and establishing new models for the utilization of marine resources in North and Central America. He is the founder of Dock to Dish™️, an expansive network of small-scale community-based fishery programs, as well as The Montauk Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil” movement to revive an ancient symbiotic relationship between regional gardens and farmlands and our local oceans through the cultivation of macroalgae, such as sugar kelp, which is converted into a variety of fertilizer and livestock feed products.  He serves as an appointed member on the Marine Resources Advisory Council at the New York State Department of Environmental Conservation, on the Executive Board at the Northeast Organic Farming Association of New York, as advisor to the federal Mid-Atlantic Fishery Management Council and has been named Person of the Year by the United Restaurant and Tavern Owners Association of New York State.   Linguine al Limone with Cashew Crema 4-6 Servings Ingredients- 2 Lemons- Zest and Juice 1 lb Organic Linguine (or other GF Pasta) Kosher Salt 1 cup cashews, soaked for 1 hour 1-2 Tbs. Truffle Oil (optional) 3 Tbs. Olive Oil 1 cup frozen petite peas- run under warm water to defrost. 2 Tbs. Nutritional Yeast ¼ cup fresh chopped parsley, plus 1 Tbs. 2 cups pasta water Salt and Pepper Preparation 1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside. 2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don't over cook because pasta will finish cooking in the sauce. 3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy. 4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water. 5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed) 6- Season with salt and pepper. 7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest strips and garnish with chopped parsley.

It's almost birthday month for Nicodemus! The Sibz admit they're complete birthday psychos and relive some of their favorite birthday moments. Francesca becomes the new Social Manager for the biggest winery in Colorado and they start a new health regimen in which they drink hot sauce every morning...Jo Patt on the BetsCollege Football/Sports betting podcastListen on: Apple Podcasts Spotify

Hello and welcome! Today on the show we present the conclusion to Saucetober, Happy Halloween!

This week, Nora and Tessa talked about getting through. Eating pasta in a rainstorm, how to love being in the kitchen in a strange time. They talked tankinis, and most importantly they talked mushroom pasta! Also covered: the devil's pasta! Cool uncles!  Slurpability! Big goals! Bon appétit!

Truffle Oil & Scares In The AirSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Episode 61 - Just for Men, In Sheds absence this week we have non other than former Keith, Peterhead, Cove & Deveronvale Player, Keith "Truffle OIl" RobertsonThis week we discussed..,,.

It's time for JERKY BITS!!! Have you ever had truffle oil?  Well, before you do, listen to this.

Episode #52 "TRUFFLE OIL "  Mass, Dunk, Shed & Mike Discuss the Sport from the Past Week....This week we discussed..,,.

The Marc & Kim Show

It's Oregon White Truffle Week here at Pardon My Fork! Stephan Czarnecki from The Oregon White Truffle Oil Company joins us to talk all about the Oregon White Truffle industry. It's said that Oregon white truffles can easily be compared to Italian white truffles and are known for their delicate and fragrant flavor, making it a perfect cooking companion for an endless number of dishes! Wine Guy Chris is pouring us a picture perfect cocktail called the Boulevardier! An alluring mix of Bourbon, Campari, and Sweet Vermouth coats the pallet and helps lubricate our conversation tonight. So pour yourself a glass and join in the fun, right here on Pardon My Fork!

It's Season One of The Ingredient with Max Brearley  and the second of three episodes where we venture deep into Australian truffle country: Manjimup, Western Australia. In this epsiode we uncover stories of truffle truth, love and controversy.Host  Max Brearley (food journalist/critic),  award winning UK Chef Marianne Lumb and Margaret River local Chef Tony Howell (Cape Lodge) reflect on their love of truffles, truffle country and Truffle Kerfuffle, Australian Truffle Festival.Chef Peter Gilmore (Quay) and host Max Brearley share their favourite ways to cook truffles at home. UK dealer of Australian truffles, Zak Frost (Wiltshire Truffles)  and Gavin Booth (Australian Truffle Traders) tackles the controversy of truffle oil, commercial truffle products and their wide-spread use.We find hear from  chef turned truffle grower, David Coomer (Coomer Truffles)  and learn how he fell for the region and a life in truffles.Finally, we head back to Australian Truffle Traders to meet Mel Booth of Truffle Dogs WA and talk all things truffle dogs and truffle hunting and meet truffle dogs Molly, Max and Gidgee.  Mel  trained narcotics dogs for Australian Customs before life in Manjimup (Western Australia) called; she's one of Australia's most experienced truffle dog trainer and hunters.YOU MAY ALSO LIKE:Episode One:Truffle Hunting and the Rise of the Australian Truffle Industry Featuring: Chefs Peter Gilmore (Quay),  Pierre Koffmann, Marianne Lumb and Jeremy Chan (Ikoyi), truffle grower Gavin Booth (Australian Truffle Traders) and truffle dealer Zak Frost (Wiltshire Truffles). Episode Three (Comin Soon):We follow the trail of truffle into kitchens around the world.ABOUT THIS PODCAST:The Ingredient with Max Brearley is a deep dive podcast into remarkable ingredients and the stories behind them. Journalist Max Brearley has travelled the world on the hunt for stories that shape how we eat, drink, farm and live. Entertaining, celebratory and packed with information, The Ingredient podcast is for lovers of food, travel and cooking. In season one Max explores the rise of Australian truffle country. Subscribe for exclusive show notes and news: ingredientpodcast.comFind us on InstagramProduced by Offshoot Creative. Written and Produced by Max Brearley and Sarah Hewer.This episode was produced with support from Australia's South West and Australian Truffle Traders.Music: Audio NetworkCopyright Offshoot Creative 2020

Mushroom Foraging, Mushroom extraction, Truffle Oil and a good time. Today's Episode: I forgot to hit record so there isn't any sound effects for the first half but you are welcome to go to youtube to watch the full unedited version; however, still no sound effects for the the stream. https://www.youtube.com/watch?v=L-4RaLL2W7c

Arjun and Vishnu eat a great mushroom pizza, with some pet peeves thrown in.

The World’s 50 Best Restaurants, Bourdain Day, Fancy Food Show This week on the NotAFoodie show we talk about the World’s 50 Best Restaurant list, multiple tributes to Anthony Bourdain on his birthday, and the Summer Fancy Food Show The World’s 50 Best Restaurants:This is the first year with a rule change for the World’s 50 Best. If you have ever won best restaurant in the world, you are no longer eligible to be on the list. Noma was able to appear on this list because they opened at a new location and are therefore considered a different restaurant. The company is working on a “Best of The Best” list which will include Alinea, Eleven Madison Park, etc;I’ve long said that Cosme is “The Best a la Carte Restaurant in NYC” turns out I was wrong. They are the best restaurant in the entire country. They were ranked #23 worldwide, the highest of any American Restaurant on this list. If you didn’t listen to me before, good luck getting a table now. Let this be a lesson to everyone if I say a restaurant is good it is probably the best restaurant in the country. Tom’s issues with the list that it was very European focused, and not necessarily “the most interesting or innovative.” I disagreed because out of the top 10 2 were from Peru and 1 was in Thailand. I happen to be very familiar with Gaggan, Central, and Maido because I was lucky enough to eat at Gaggan and ran a Nikkei restaurant that took a lot of cues from Central and Maido. I know for a fact that they are all innovative, and incredible. Other standouts on the list included Blue Hill at Stone Barns and Le Bernardin. Bourdain Day:It has been just over a year since the passing of legendary Food Writer and Personality Anthony Bourdain. We here at NotAFoodie have talked about how much he has inspired us and continues to today. This is not a feeling that only we have but one that we share with people all around the world. Bourdain’s friends have declared his birthday June 25th to be Bourdain Day. This year Chef’s from all around the world tweeted memories of him, quotes, and art. It was all a very touching reminder that Tony brought the world together through food and showed us all that we were much similar than we thought. The 2019 Summer Fancy Food Show:Tom went to the Winter Fancy Food Show in San Francisco back in January and I was incredibly jealous and counting down the days until the show came to NYC. We applied for press passes and were granted them, so now I am an official part of Food Journalism, some might even call me a food journalist. The highlights of the show:Mike’s Hot Honey: These are some of the coolest guys in the industry, they hooked us up with product and recipe cards to make this incredible Pineapple Smash CocktailThe Truffleist: Shoutout to Chef Casey Corn for giving us a tasting of their Truffle Oil, Hot Sauce/Butter/Mustard. It was a delight and a lot of funBrooklyn Delhi: Great Products but definitely their Curry Mustard was the most delicious Mustard I tried all dayFive Acre Farms: Shoutout to Dan for giving us 12 oz plastic bottles of chocolate milk, that I thought were delicious but didn’t want to finish. Tom absolutely crushed his bottle. He has a chocolate milk problemBono Sicilian Olive Oil: I met the Bono family a few days before I went to the event because they had dinner at Feroce where I work. I told them I would be attending the show and they told me to make sure I stopped by. They hooked us up with bottles of their incredible Sicilian Olive Oil, and their marmalades were delicious. They had all the time in the world to answer all the questions we had.The Happy Group/Happy Eggs: A Farm in Arkansas that has their own proprietary breed of chicken that produces beautiful bright eggs and gorgeous yolks. I can’t wait to make a carbonara with their eggs. They show that all eggs are not created equally.Hella Cocktail Company: A Brooklyn Based Bitters company that is debuting their canned Bitters and Soda. These are actually non-alcoholic but are incredibly refreshing and can be used to make a quick Spritz-esque cocktail with a little bit of Gin and Citrus. The Hella team also let us sample their entire Bitters line and answered all the questions we had . They are just really great people with a really great product.Tempesta Artisan Salumi: As we were walking around Tom spotted a booth with vendors wearing black baseball caps that said NDUJA in bright red letters. He essentially grabbed my arm and brought me there. We posted up and spoke to Matt for about 20 minutes as he gave us samples of their entire portfolio including the Nduja, Pate, Wagyu Bresaola, Chorizo, Sopressata, and everything else you can imagine. The owner’s father is in Calabria planting thousands of Calabrian Chile Peppers so they can make Nduja. After tasting their entire portfolio, I was drunk on charcuterie. These guys blew my mind

Corinne finally gets the FEMA app. Derek talks about a tiger mystery, Corinne tells her Jerry Brown Story, and that's all before we even get to the news! This week in the news: Bernie enters the 2020 free for all. Elizabeth Warren comes out for reparations, then Diane Feinstein meets some climate kids, and we're not sure what to think! The preparedness topic for the week: Emergency Food! We talk about our recommendation for 2 weeks worth of worst-case-scenario food reserves and why we think its a good choice. Episode links: FEMAs Mobile App The Prepared Emergency Food Review

In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food. Topics we cover: •  How we’ve had a few podcast fans visit this year, including Kendra and her new business:  www.vida.wine •  How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list.  Do you have others?  Let us know in the comments. Extra Virgin Olive Oil •  The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times. •  This book covers this topic extensively.  Check it out: Extra Virginity •  How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil” •  How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil •  How our extra virgin olive oil is really just freshly squeezed olives •  We’ve covered this subject a couple of times in past episodes.  Check out: — Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food   And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.   Success! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address Subscribe   Coffee •  Paul wonders why whole bean coffee costs less than ground coffee •  Paul believes there must be other additives to make it cost less •  After doing a little research, I think there may be other reasons:  Namely, inferior beans.  Here's what one site had to say: "Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad. In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans." •  Does anyone have any insight?  Let us know in the comments! •  How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods Parmesan Cheese  •  We did a whole podcast on this here: Why your Italian "food" may not be real food •  How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp! Truffle oil •  How Paul bought some fresh truffles a few years ago and we made truffle oil •  But then we discovered this can be very very dangerous, and only last 2-3 days •  This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more: "When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly. Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods. The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms." •  In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil.  This low heat infuses the oil but it not hot enough to kill botulism.  If it was brought up to that heat it would burn the truffles. • So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it.  Making it a real fake food. Wine •  You can find really cheap wines sometimes •  So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes? •  Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is: "Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use." •  Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label. Chili Peppers •  We talk a little about our chili crop this year •  Paul talks about he believes they put red dye in chili flakes •  You also have no idea how long the chili flakes have been sitting in the bag Balsamic Vinegar •  What real balsamic vinegar is all about •  How regular vinegars are made versus balsamic vinegars •  This is one of what our vendor explained about IGP for balsamic vinegars •  Why it's only made in Modena There is 2 different types of IGP. -          Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose.  In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos  in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad -          Artigianal IGP (MY BALSAMIC VINEGAR)  produce, respect the product specification, and the old process of production. Is put in different  wooden barrel  of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash). This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must,  to grow old in this barrel, for minimum 5/6 years. And my grandfather  They taught  to me, “Is impossible buy the time”. You see the picture with wood barrel. -          The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel.  Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old,  is called “Affinato” you take a maximum 10 % to the  bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place  (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person  put  your balsamic vinegar, in  the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it.   Vitamins •  If you don't know, most vitamins are filled with fillers, like silica (sand) •  Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins •  And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin •  You can check out Pure Vitamin Club here.   Skim Milk •  We argue a bit about is if really fake or not for consideration in this episode •  To Paul's point, they have taken all the good stuff out and now it's really just colored water •  How we only buy whole milk here at the villa •  The podcast Steven mentioned: Food: A Cultural Culinary History Podcast •  Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in.  But how if they just didn't over process it, they would have all those vitamins to begin with. Ham & Turkey •  How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together •  That's also called a pressed ham •  The different between prosciutto and and prosciutto crudo Baby Carrots •  How these are just deformed carrots that are cut down and treated to make baby carrots •  About the guy who invented them, and his other products Bunny Balls •  Paul argues that they are "fake" because they lead you to believe they are grown to be small •  The multicolored carrots we get here in Puglia •  Why carrots are mostly orange •  And why the Irish hate the color orange on St. Patrick's Day     Juice •  How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying. •  Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying Tea Bags •  Paul has seen a lot in the news lately about all the bad thing being found in tea bags. Scallops •  Most scallops are not real scallops, but pressed together fish This is the shellac picture I was talking about. •  How I used to add wax to chocolate when making peanut butter balls with my mother.  I assumed it was to skip the tempering process.  Does anyone know?  Let us know in the comments. •  Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.  And here's our spicy products we talked about. To sum up our Real New, Fake Food podcast.  Look for real food from the fresh food aisle, not processed food. And be sure to read your labels. What do you think?  Did we miss a fake food?  Let us know in the comments!  

Welcome to National Podcast Post Month! November is National Podcast Post Month. I'll be posting short podcast episodes daily for the month of November. At the end of 30 days with 30 podcasts, I'll decide which episodes to leave up and which ones to remove.  Be sure to share your favorites so I know which ones you love. In This Episode: In this episode, I explain one of the reasons I recommend teaching your dog to hunt truffles by using real whole truffles. Get in touch! Have a question for me? I'd love to hear from you! Ask me your question using the hashtag #AskWhatTheDogNose on Facebook, Instagram, or Twitter. Because a podcast is a one-sided conversation, I encourage you to join my Facebook group, What The Dog Nose, to participate in discussions. Other places you can find me: Facebook | Instagram | Twitter Thank you for spending time with me here! ~ Kristin

Well done to Ann-Marie and Carla of Sutton Grange Organic Farm for winning the delicious Producer Award. Download podcast episode here Cheese news Holy Goats herd gives perfect curd This week's Listener questions are from the following curd nerds; Holly helps me with the pronunciation of Oaxaca cheese, Carly wants to know the difference between liquid and tablet rennet, Adam has some ash that he is busting to use on a bloomy rind cheese, Carol wants to know why the raw milk that she boiled is not setting a curd, and Joe would like to use Truffle Oil to flavour his Parmesan but doesn't know when to add it. ASK A QUESTION FOR THE PODCAST Don’t forget that you can leave a voicemail message that I will answer and feature during the show.  Just remember that I cannot answer them straight away, so please don’t expect an instant reply. Support the show! If you would like to support the podcast and YouTube channel so I can make new and interesting cheeses and cheese related content, then please support me via Patreon. SPONSORED BY… This podcast is sponsored by Little Green Workshops where you can pick up your cheese making kits and supplies.  We stock a large range of cheese making gear and ship to Australia and most countries throughout the world. Until next time Curd Nerds, Keep Calm and Make Cheese! LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

On the season premiere of Cooking Issues, Dave and Nastassia are joined by Dr. Charles Lefevre, a noted mycologist and truffle expert, as well as president and founder of New World Truffieres, Inc., a company specializing in truffle cultivation and the controlled inoculation of oak and hazelnut seedlings with a range of culinary truffle species.

Pat starts things off by digging for the truth about truffle oil. Next, Adam looks into the science behind the movie ‘Idiocracy’ and asks: is natural selection making us dumb? Lastly, Cristina coughs up some facts around the real cost of not providing paid sick leave. This week’s show is brought to you by hellofresh. You can use the promo code ‘REALITY50’ to get 50% off your first order.

Mary and Bernstein, Bernstein and Mary taste White Truffle Oil.

Yoli cooks up a tasty treat. Making a tofu ricotta with herbs and spice. Tucked into a zucchini squash blossom and battered dipped for a quick fry.  Learn more about Yoii's Green Living  and find more recipe ideas at delicioustv.com Join Delicious TV on facebook and twitter.

White Truffle Oil Supply Chain – How does this fancy mushroom get around? How stuff gets produced, transported, and consumed by the end-customer is fascinating to me. Supply Chain Management is a deceptively simple concept, but in practice it is quite complex. Every once in a while, tracing the supply chain of a product or […] The post White Truffle Oil Supply Chain: How Does This Fancy Mushroom Get Around? appeared first on OpEx Learning Resources.

White Truffle Oil Supply Chain – How does this fancy mushroom get around? How stuff gets produced, transported, and consumed by the end-customer is fascinating to me. Supply Chain Management is a deceptively simple concept, but in practice it is quite complex. Every once in a while, tracing the supply chain of a product or […] The post White Truffle Oil Supply Chain: How Does This Fancy Mushroom Get Around? appeared first on Shmula.

Chef Dave visits Bay Cities Italian Deli in Santa Monica in his the All-New Hyundai Tucson, with Bluetooth® Connectivity and challenges Bee Yinn Low to develop an inventive recipe using truffle oil.