Food and Dining
We're dishing up the tastiest podcasts your ears have ever consumed.
Aruma Malbec 2018
"The chief flying fighter DOT com. Today. A nice wine at the mall. A Little Bit Cooler All the way. On the horizon. The fees and forties. Looking for some red wine. Phones and say we have the other room. Twenty eighteen from. Argentina. Ruma is a project by `less container who's been in Argentina since the eighteen hundreds and baron. Child. Feet of Bernardo fame when I growth in Grand Cru and all those. This is their continuing project, their entry level value priced Mulbah. And it's funny because a lot of times in this price range. Get value priced wines from people who who produce value price wise, and they have a little bit different philosophy. From. These high. Lines. Awesome. It's just different and what's different about this. Is even though. Kits from some of the same vendors more expensive than what they do is they specialize in mile that. And Saban Young, which are two grapes that are well, Dabur nate sub Yang and Bordeaux and Mullebeck used to be before blocks all that but there to. Bordeaux wines or grapes. And they specialize that, and this is from those vineyards scale not maybe the the fancy parts of those vineyards but good solid parts those. But they don't use oak barrels. It's a fermented in stainless steel. That brings out the bright lively fruit and it's a two thousand eighteen of vintage, which means you know. It's it's a drink wine, but it's got a little bit of aging and that aging isn't cement tanks. They're lying tanks you're not getting reaching out whatever's in the some met. And that is something will actually getting more popular like central coast to California and then the. Valley in a place in France. And why that's good for ages. especially. Like this Mullebeck has got. Really rich flavors has got tannin's. Need any more edge to it that Oakwood rain. And the cement tanks. Thick. Enough. Insulate the wind and the need. From variations in temperature outside. He'll stainless steel that serve fairly. Thin stainless steel. Barrels earlier you know are are. Not Thick, they don't get a lot of temperature art. And when you look at. Wine that is being young age. They've put it in sellers where. It's protected from variations and temperatures and humidity. Now, this doesn't feel the steel tank doesn't go seller. Control but it's pretty good. So it actually helps to wine age. It helps deal recover. Without any outside interference with cement this. Sounds Weird maybe at first. But or just start taste, and it's fine and this is a really rich. That's Mullebeck. It's got great flavor you sometimes, we get chocolate stuff going to get that because Joplin the no are going to be here. There's no hope. But you don't Miss It. There's Tana's dusted. Shannon's there's really rich speak. Very liquorice. Softer Plums FABS. Yes got flavor and another thing Zenit. Opens Up Close flavors open up. Your first glance might be moon. That's your second. Oh, that's nice. Yeah it's a solid really. Focused Moba.
A quick and easy recipe from chef Santiago Lastra
"My name is Tara last Ram Mexican chef and just about to open my restaurant coal in Malegaon in the twentieth over. And the recipe that we're doing today is. Literally the Evening. Snack. That are call mugginess really traditional from Mexico Really simple as well. So what you do is you take a piece of toast. You can even just toast it in the toaster or in the oven or in a pan you can use sour bread if you want or like a normal breath from the day before. And just also some butter and then you're going to add some beans it's important that you. Blend. The beans with a little bit of Chipotle Chili. FRY them in butter. And then spread this tasty pastes on top of the toast. Then, you're going to put some cheese whatever you like I like to use emmental cheese. You can use that or you can use my. Manchego.
La Burgondie Brut Ros
"David Fromm. Cheap. Line. FINDER DOT COM. Coming at you with another wine review, we put on the cheap one finder dot website. And today it's a trader Joe's wine which to a lot of. It's the love burgundies. TREMONT DEBRAH goal. OC. Brute rose, Zach. Nine, hundred, nine. Import Bubbly. That's actually really really good. And It's a criminal chroma. is a sparkling wine from France. Isn't. From. Champagne. Champagne can be a grandma just means sparkling wine basically. But there brandon Sir you don't think of them as chromite you think of them as champagne. So everything else is a criminal and this is from Burgundy. And if you're not really up on. That part of the country. or The world I guess. The bottom part of Burgundy's this is of in northern eastern France. Is bourgeois. And the northern part is champagne and middle is the Burgundy region. and. It's home of some of the best new iron. Chardonnay in the world I mean it just that's that's ground zero for Pinot Noir Chardonnay. And they make. Like champagne does just a little bit to the north. They make bubbly to and a half may bubbly for a long long time. And this love ninety nine bubbly is made by. A group of farmers and four hundred, fifty different farmers in the region off with their grapes together and they make three and a half million bottles year. If, you want the name, it's on the. Website www cheap wine fighter dot com. It's French. Damn. I can't remember American names remember French names. But they're legit. You don't know who these who makes the winds were trader Joe's. But they're actually good in it at love. Ninety nine. This is good. Trader Joe's is a lot of buying power ninety nine. It is typically a lot less than what A. parable wine and a retail shop with being. One of the reasons is that all the in Europe are trader Joe's in. Europe is all ignored there's all ignored all these stuff. The all the United States is all these south and. Trader Joe's Aldi north, but they have a worldwide reach it almost wine shops are in a city or maybe a stay. Supermarkets can go. A long way they can be many states but they don't normally. Push. Their own brand of line. They don't really have that going for the most part like trader. Joe's does with are known for their wines and they're known for their value price twice. So this eleven ninety, nine criminal from Burgundy. And it's made in the same way. Champagne is. Made. With Pinot noir grapes. Champagne either either and or. Chardonnay. Pinot Noir Pinot Monet. Grapes are. Similar If anything the Pinot Noir. Grapes. In. Burgundy are better regarded than the ones up north. So. This love and ninety nine grandma. Mike be seriously underpriced. Mean when people pay big money for French. Champagne. Do you know? Everybody. Else's you know trying to get with. What's leftover because if you're going to spend thirty Bucks Forty Bucks Fifty Bucks One, hundred, twenty bucks you're buying champagne. If you only have ten twenty, you might look at a criminal. So that's what you know. But that doesn't mean it's the quality is not there. It's not equally good if not exactly the same because it doesn't exactly the same. But this is good Melissa delicate, it's balanced. It's got. Very controlled flavors. This is a one everything is where it's hopes to be. You know it's Often cheap bubbles are fun and delicious. Raw Love the place and they're. The last drink this one is kind of sophisticated and refined to I'm thinking because I got a glass of bubbles man.
Lange Twins Old Vine Zinfandel 2017
"Cheap. Wine. Dot Com. Review we put on the. CHEAP WINE FINDER DOT com website Levin years, and going strong. And today we have. Wine. Let me grab the bottle of lane twins. State. Older, by Zinfandel. Lodi. LISTSERV fifteen dollars and I found for twelve ninety nine for this is not an expensive why? And the stateline they own. Several vineyards. ONUM. It's all bears and the Lodi Appalachian, which is the Central Valley. Most. Most wind come from the coast central coast to coast. Lodi Clarksburg are a little bit of different they're. there. They're in the river valleys to the San Pablo Bay, which is the northern part of. This is a fairly well, I wanted to state wine. Not, single vineyard state by. The Lang twins are actually identify wins the. Fourth Generation. Family started. Farming in Lodi in the eighteen seventies in their first vineyard and the ninth eighteen sixteen. which is not that unusual. If you look you look into some of these big name Lodi. wineries they go back a hundred hundred and fifty years. Fairly regular basis and while there are wineries, other Appalachians have. Long Histories. Load is everywhere. and. Why is old vines? And there's a wine axioms. Wine Grapes half the struggle. To become. Complex. And best vineyards in the world are some of the worst land. Almost. No nutrients wraps through. No moisture. Justice not. Survive and thrive. Old Vines since they're old and. On their own without having any additions around them. So you KINDA GET A. Rape fine that is doing what you wanted to do. Donna dependent. From where what? Agriculture land is around. Old Lines are. kind of like highly sought after. These low dial binds are from. Before prohibition and they made communion wines. Church. Oceans communion wine. During prohibition. Kept him going and then the white Zimba trades the sixties planted. Zinfandel everywhere I just keep up the craze in those vineyards which are so so back mid day are sixty seven year old vineyards that are kind of. Little, jewel? How is the? State. Just. Kind of. Like about Lodi. There's a dealt with the same. There tends to be a bit of. A BIT OF A. Local resemblance or they're kind of. The kind of the middle I really liked that. Really High in Norman's infant infantile snappers those fast robles. Tend to, be more classic. Like it when you get this rougher edge to not a lottery rough that just just a little bit. That's my favorite. They tend to be less expensive on top of and there's a lot of great simple producers in California. Really great producers in California. Lodi does a for me may not prices usually right I'm gonNA, take a SIP. Tend to be less expensive clean here you get a single vineyard away a state multiyear Weinberg Thirteen. Don't really find that with some of the bigger producers, their winds there. Are More expensive to not only is it a style that I liked? Cheaper and we actually won DOT com. Also. There you go.
Moo-Dunnit: How Beef Replaced Bison on the American Plainsand Plate
"Nearly, all the hamburgers in America today come from cows that spend at least part of their lives on the Great Plains that famous open range in the. American. West. So that is where we will go to start our story today to the American West before it was American before Europeans and their horses started showing up there in the late sixteen hundreds. So before there were cattle and before kind of United States had control of the planes in the. West you had a variety of American Indian policies, groups like the Comanche themselves essentially a very powerful empire across the West and they were hunting bison numbers for that time are kind of hard to come by. But it's estimated that there were about thirty to sixty million bison roaming through the middle of north. America. These are big grazing animals and what they can do is they can turn the abundant grasses of the West into animal flesh which then hunter's. Can Eat and so they become the foundation of the economy whenever I'm in the same spot as a cow I'm always kind of amazed at how big they are. But Bison is a heck of a lot bigger and faster. They can run about thirty five miles an hour faster than most horses, and they can pivot on both front and back hooves and literally turn on a dime. These are terrifying and dangerous creatures. It's not the kind of animal you'd. WanNa meet on foot and other key thing about them is that they're herd animals. So they gather at times massive herds, massive herds that would have represented a very appetizing dinner plus some warm and sturdy buffalo-hide imagine writing towards a herd of kind of terrifyingly huge bison if you're safely on horseback but how did native communities had them before horses very carefully so you could really only do it in the spring or summer when Bison gathered together to mate. You would do it on foot and you could work as a group, but it was difficult. You couldn't really do it fulltime. You could hunt by some kind of part time before the Horse, the planes really belong to the. Bison. But we now think of as plains tribes actually lived on the edges of the planes combining a little small-scale hunting with some farming. But once you had horses than well-coordinated hunters could hunt the animals very efficiently. The horses came with the Spanish. The native communities got a hold of some of those horses and horses quickly caught on they even changed the politics of the region, the communities that had more horsepower like the comanche kind of took over and they. Would kind of dominate everybody else and basically built these very successful empires empires that were built on Bison, hunting them and trading them with European settlers on the east coast. So people like the Comanche Kiowa were very successful from horseback and they may have actually been causing slow population declines in Bison. The story I heard him school is that white people killed off all the Bison and the truth is they did but the bison were already under a little bit of extra pressure. Thanks to the horses that white people brought. But waited until the spread of ranching and Commercial Bison hunting from Euro Americans to really collapse and by one thousand, nine, hundred, there's only maybe three hundred bison left. The West from at least thirty, million bison to just three hundred and about fifty years that by some more systematically wiped out in only a few decades thirty million bison were eventually replaced by thirty million cows de Bison izing roses really got started in the mid eighteen hundreds when people of European descent or beginning to move out west of the plains and start settling there. It was all sorts of people particularly I when it was scale so When what is Texas belong to Mexico you had lots of Mexicans who are setting up ranch's then you've got kind of poor white settlers anglos coming into the region setting things up as the American civil war approaches you got people who are kind of second and third sons of wealthy southern plantation families who can't inherit the family plantation and so they kind of go west to a place like Texas to set up kind of these small scale ranch's. Looked out at the planes and they thought, okay there are huge rangy creatures that live there why not replace them with other huge rangy creatures but why didn't they just stick with the bison that were already living there bison meat is freaking delicious and there is more of it per animal because Beissner. Bigger and bonus bison more already perfectly ecologically suited to the native. Grasslands and climate conditions. That's a really interesting question. I've I've thought about it a lot because in some ways, bison would be a very natural animal to raise. But then when I was reading diaries and things, I found that these people they were kind of disgusted bison they didn't view that as an animal that could be farmed. They saw it as a wild animal. and. So what's interesting about that is on one level people go with what they knew. Euro. Americans know about raising cattle, but another thing gets into their ideas of what is civilized and Dave you. The Bison is not the kind of animal that a civil in their minds a civilized people would raise and so cattle is the way to do it. So why couldn't settlers just leave the? Bison alone race cattle separately well, they could but the animals can't live on top of each other. So if thirty million animals are occupying most of this land, it has to be taken another thing though is that the Bison of the foundation of wealth of native peoples and if the sellers want WanNa take control by force of this land while they want to eliminate the means of support. And the foundation of power of people like the Comanche and so they view attacking the Bison as a way of achieving their other goal, which is taking as much land as possible for themselves and for the United States and what's funny is that difference in cattle is what justifies to them taking the land but the similarity is what means they can be successful as ranchers that similarity between. Bison, and cattle at first these early cattle ranchers was small potatoes they in their cows were outnumbered and overwhelmed compared to the native people and Bison. Well, the herds were relatively small. It's kind of like a few hundred animals. So it's it's a few enough animals that you disarm people who manage them and kind of ride around taking care of them are the same ones who owned them. And it's it's pretty mobile. You know you don't have kind of official ownership of the land. You're just kind of occupying land where you don't find any other settlers and you're hoping that the nearby fort or the US military will protect you from violence even though you're of course, using land that other people live on like the Kiowa
HOT SMOKED HERRING recipe with Niklas Ekstedt
"I'm Nicholas extent. I'm a chef and restaurateur in Stockholm and I run a small little restaurant in the very very center of Stockholm called X. that smile. So it's often my second name so easy. I've chosen this recipe because it's very close to my heart. And it's something that I. Very much love and it's herring. When I was a kid growing up, we always had herring once a week and it was usually something we had in the end of the week like a Friday or Thursday and in Sweden. We also always eat herring as the starter for big celebrations. If it's for midsummer Christmas or eastern, it's always herring and fresh potatoes were small potatoes. This one of chosen because it has a very personal touch to it. So it's hot smoked herring and when I hope smoke stuff, it's a higher temperature I always use birch, but you could do this with. As. Well. So imagine yourself that you're smoking in your regular barbecued could be one of those American similar round grills. So what you would do, you could actually use charcoal and you could add something like juniper branches of Oak or something to it. So you need heat but you also need smoke. And then you just put the herring into the grill and then you let it cook in the hall smoke. What's really good if you have the time is to take the herring out of the refrigerator while before you put it into the ground because otherwise the cold fish will cool down the grilled. So it's nice if you have it room temperature for this recipe will also need little bit of salt. What I do is when I lined the fish in the grill, let the smoke coming I put the little bit of salt on. Top. And I serve the hauled smoked herring with clams and carrots. So when the fish depending on the size of the Haringey could be like approximately fifteen to twenty minutes depending on on the smoke. If it's not done, you can just leave it in the grill until it falls off the bone. And then during that time just clamps or you could cook muscles with it as well. Just Cook them regularly like a moon with some white wine, some onions, and then sometimes I can put some vegetables in there may be carrots or cauliflowers well, and then you serve the cooked clamps with the hot smoked herring. It's so good. It's one of the favorite things right now actually in the fall time. So that's my recipe smoked herring with class.
Trader Joe's Fall Products to (Pumpkin) Spice Up Your Shopping List
"Welcome to another of our short shopping list episodes. I'm Tara Miller director of words and phrases and clauses, and I'm Matt Sloan, the marketing product guy now just about everyone in every type of business has had to make adjustments during this pandemic but we're proud the trader Joe's has maintained a commitment to developing new products to giving you that sense of discovery on every visit. So, let the discoveries begin. All right hold on I'm just organizing. I don't even know where to start there. So many new products. What's purple on the outside creamy white on the inside and makes a Great Ship Donny Osmond socks no. Almost Masaaki sweet potatoes. They're not the normal sweet potato. They're not the bright orange sweet potato, their paler in color and flavor. Wise. I'm going to say that they're kind of like a roasted chestnut in obnoxious kind of way. But in a nice way like insists nutty sweetness these are great chips but wait met we sell. Masaaki. Potatoes in our protection when we can get them. These are delicious sweet potatoes people love them. They're great for you. You meant the sweet potatoes themselves. You mean in chip form that these should be considered some kind of health. Okay. These are potato chips, full disclosure, right So they come with all the caveats that regular chips do sweet potatoes themselves really good for you. I will stand by them. Those are probably in the store. Already I think those are coming in at the beginning of September or something like that, and they are limited because there's a limited number of these potatoes that can be made into chips. People associate trader Joe's with Pumpkins stuff in the fall. How about Pumpkin Spice Pretzel Slim's I mean this is a candy. Yes Pretzel but it's a pretzel that is swimming in really nice white chocolate with crushed pumpkin spiced pumpkin seeds and I think we're trying to figure out another way to Pumpkin on their one more time. These are just great. So if you like the peppermint. Pretzel Slim's. I think you'd be a fan of these to these are really tasty sweet with just a little salty. So you just WANNA keep coming back for more. Another thing. That is sweet. But I think not too sweet are the pumpkin spice batons that are coming in and those are kind of a very close relative to the cocoa batons that we have every day and the vanilla batons we have the villa batons. Do, and we've had coffee batons we lemon for awhile it's a wafer cookie with pumpkin spice filling inside I mean it's kind of simple and straightforward, but it's a you know kind of thing you could have with a cup of coffee or even some ice cream though should be in stores by the time. This podcast lands and folks should be able to grab those right away. They're just delicious when we're thinking about. What else to include as a Pumpkin version we often look to really popular products Brioche we sell an inordinate amount of that classic agee, Sweet french-style Bread. We have a Pumpkin Brioche coming I'm excited for this. I think French toast will never be the same. That was also super limited by the right like it's it's in and we'll have it for a little while, but it's not something that's going to be around for. You know months and months and months. That's our hope for infant works or it'll be a great. Saint. Patrick's Day breakfast and by that time it'll be green. So perfect. One of the things that was a big sort of revelation to me this year even though it's not something we invented it's not something we were the first to think of is the spicy pumpkin curry simmer sauce that's coming in. It's kind of inspired more by a Thai curry than Indian curry but it has all of those really classic curry flavors. With the addition of actual Pumpkin and it's like thick and it's creamy and it's got a really good kick to it. I'M GONNA. Say This is good. Right out of the jar actually with Yeah Yeah I can't wait to hear about how people put this to use. We are working on a recipe right now internally for a Vegetarian Spicy Pumpkin Curry potpie that we're hoping to have on our website and in the fearless flyer in late. September. Also, I think slated to be featured in an upcoming flyer many spicy Pumkin Samosas the. Sabih in the frozen section, this is not a Pumpkin pie situation at all. This is an appetizer wonderful bridge creamy spiced pumpkin filling. This does sort of flavor. Wise. Go more toward the Indian style curry Classic Somoza Spices are used this. These are delicious. They're really good with a number of different kinds of sauces has been a we've tried them with a Chutney but also with our sweet chili sauce, which takes its inspiration from Thai cuisine and the hot and sweet pepper Jelly these tastes really good dipped in any of those. I'm still focused and obsessed with Pumpkin Pumpkin Nada. Now, this is a Pumpkin pie situation. So think of a small Mexican inspired hand pie with delicious spiced kind of a classic spice, Pumpkin Pie Spice filling. So. Good. So not like spicy spice but like sweet savory spice, the spices more like our spiced apple cider or a traditional Pumpkin pie spice sat up I mean this would be great for breakfast I. Think because I like to have pie for breakfast you know pine a cup of coffee is a great way to start the day, and this is like a little pie. So it's like I'm just having a little Lil Pie wilpon. That's your new nickname. Okay.
Riff Pinot Grigio 2019
"They. They've wiped by DOT com again. We have. White Line from Italy. Kind of a Chardonnay. SAUVIGNON BLANC RETINA intentionally out and. Inexpensive. Ratios. Are. Up British Joe from twenty nine, thousand nine from the Benishi the Delvin. Easy. Dot of northern Italy way up north. In the Girls Love Dolemite, which are the southern l.. A. White Wine region up that way and they have as many German bridles talion five Chardonnay. British show is in the same area A. Whitney'll set a Magherita who brought. To the United States that way. Little farther north from where these are. These are not the High profile regions but they're legit. This is a pretty nights. For Ten dollars nine ninety. Nine. Solid. Light. Little Wind. Kind of a guy like to kind of city that gets you the take that next SIPO. Thinking about it. Got? Really. Nice. I. Might not have layers of flavors. The complexity of the also abuse varieties upset win which cost a bit more. EXC. Does very well for supper. A bright and breezy young wine. The website strict it within two years and so that means frigging now. If, properly stored, which means. Still has flavor. I like that. I've. Had in the past inexpensive Italian Puteh Garages. That were asking. I mean. You had heartburn yield. Dropping tongue. By this one's got a nice flavor to it's got the acidity that will get you thickness Ziplock said before. That too much and it sounded like found the right. Right right in the pocket of the. Flavors easy flavors to like there's. There's apples and pears. Melon and lemon while the type of thing it's on lease unle- use music they left the. Dead East and maybe a little bit of great president with a wide and they certainly gives you A. Little bit of a nutty salty taste. The nutty thing is kind of hard to pick up some time plus you really look or. A salty thing is always there. It's it's a nice term. You want to see a wine white wine. Red Wine too much going on per. Are. Delicate thing that you don't really see on lease early doesn't really matter. For Red wine to be. Nice, blind some. Flavored. Delicate. I wrote in the taking notes that had a clean flavor profile which I don't normally do. But it tasted fresh brain was nice. Young line, I think released. February. So. You know six months old by Netflix's. Then get the next year the twenty nineteen. Dip because of the city's. That's about it. I mean this is a nice little everyday wind. You know it's inexpensive ten bucks ten bucks. We call up cheap wine planner but that's the. Internet term. Ten dollar wine. One because that's the style made quick easy. You can release it twenty, nine fifteen. Can release it easy ahead of time, the winds that are more complicated you have to hold back logger some those are the two, thousand, eighteen, or two, thousand, seventeen extra time adds money these quick and easy ones. It's a style and it really works a lot of great it works for. That works for. Soviet block a bunch of wines quick and easy. Maybe. The preferred for me for the. Sometimes the more complicated ones they're. Nice. But these. Expensive ones might be the way to go. So don't think a one is Reno. Chief I should pay more. Often, the prices, what it's supposed to be for that style. This isn't from the fancy also. Vineyards, but it's not far from there. And? It's got a lot going for and if. They did it right. So is the rick. Bridge winning. Nineteen. Keep cheap. Audio look.
Briana Holt is the Queen of Muffins
"BRIANNA welcome to most street. Thank you so much. Maybe we should start with a description of where you work because it's an old gas station turned into coffee shop pastry. Destination. So so what does it look like and what is it like working at? Gas? Station. It's really beautiful. It's like a big white building. It's got that kind of awning out front like it was never actually gas station. It was actually a body shop they worked on brakes and shocks and cars they would lift him up inside that kind of thing. So it has that really beautiful sixties shape to it. You know it's kind of wide and lots of front window big windows in the front and a big awning out front into the parking lot. So there's a lot of room to hang out there the light streams in and it's basically a big open space that we built a kitchen. So you have this. Vote interesting view of baking. This is a quote from you. You're talking about a tray of biscuits. They referring to the biscuits do the thing that I've asked them to do already they're alive the little. Hands they pop up in the right way. The top looks right. They lean over just a little. That is the moment that keeps me doing it. So you have this personification of of baking goods as friends or or or people you like to spend time with is that right? Yeah, I think. So I mean I think it's. Like anything you do with someone else kind of like a transaction of sorts you know I'm trying to. Coax. Something out of the ingredients or the combination of ingredients in the oven or something like that I think. Yeah. especially with biscuits, it's easy to talk about that idea because every single little thing you do with your hands and your fingers results in that That top or that lien or the flake you know. So yeah, that's kind of how I think of it. I think I read somewhere that you have PTSD when it comes to muffins because you've made thousands of them is that true? Have you got onto some could've recovery clinic and our back into muffins again man it's tough. I would say I'm very very slowly gingerly tenderly coming back around to the MUFFIN. But yeah, when I was probably like twenty four. I went back to Martha's vineyard for a short time. I was in love with this guy this musician that lived there and I thought. If I leave my sort of post college what's coming next kind of life and I go back to Martha's Vineyard we're GONNA, fall in love and get married and lived together forever, and so I went back and I A worked at this. Pretty, crappy little sandwich up and. I Made Muffins at like five in the morning every morning. So many I mean I can't I don't even know how to talk about it. We would make the mixture in like. Huge vats and then store them in home. Depot. Buckets. Five. Gallon. Home Depot buckets in this dirty walk in and the place was owned by this crazy guy. Who has never really there he just kind of left it up to the teenagers in the twenty year olds and we would come in hung over and it'd be like five am and I'd be scooping like really crappy muffins out of these five gallon buckets. But. We had to make them. You know that was his recipe, the muffin mixture, and then you added blueberries are like Bananas Walnuts or whatever, and and there were huge. They were like the size of like a like a softball and we sold so many I can't even begin to tell you and I just never liked them thought the could be better, but it wasn't my job to change it and I just saw so many muffins it became this like Muffin nightmare so. Let's talk about your interesting way of combining ingredients. I remember last summer you did a chocolate cake with juniper in it or Pineapple and married Rosemary or apple with fed. So you have this herbal savory mix was something fruity or sweet you just end up doing this because. It's two in the morning and you just chance upon it spent. Months Thinking about these combinations in scientifically. Both I think all of the above Yes. Sometimes it just. I mean, it sounds silly and cliche but sometimes, it just POPs into my head. I think that probably happens with a lot of people out there the more that I eat and the more that I see food around in the world the more things there are kind of Ping Pong around in my brain and so if I'm thinking about making something, you know it's almost like just reaching into like a bucket of fish or something you know there's so much that I like and so much that I've seen 'em excited about that Sometimes. Something will just jump out to me or I kind of want to. Make something. That feels right for the season or something like that. That chocolate juniper cake was sort of like a fall winter wintertime You know that that the inception of that cake was like deep winter thinking about like richness and cold weather and sort of like this is gonna sound silly but like rich beautiful kind of medieval feasts you know and like what might be on the table and something kind of mellow but strong flavored It's also really beautiful juniper berries. Gorgeous. It's not really a barrier it's almost more like a pinecone. What we do at the bakeries roast to them, and they start to release their oils and they get this crazy fragrant smell fills the kitchen we try to do it. When it's not busy 'cause it is almost of weird crazy smell and people aren't necessarily sure if they like it but then you grind it up and we make ground toasted juniper and it so it just. It's really beautiful smell it's it's deep and Woodsy, but also floral, and it just seems to pair really nicely with chocolate and it's it's really good. It's almost like you bite into it and you're not exactly sure what it is.
30 Miles Napa Cabernet Sauvignon 2017
"I. It's. From she wind binder DOT com. We have another wine review. This one's little different in kind of the same same time. It's from all. Three dollars and seventy five cents is fourteen, ninety nine. It's a Napa Cabernet Sauvignon. THIRTY MILES NAPA Cabernet Sauvignon twenty-seven teen. Shot. I don't know about fifteen dollars for an all. Usually for a storebrand, they have some advantages in pricing. So a seven, nine nine. storebrand trader Joe's. Grocery store. No matter. Is probably equivalent to attend a twelve dollar one. And a regular basis just because there's no, there's no marketing there's no advertising. You know there's a lot less distribution costs. There's just those costs and the difference between a legitimate. Eight dollar wine and. Then twelve dollar one is usually significant. There's usually more. Wine production techniques taking place. You know the really inexpensive wines, they very simple productions it styles dot good and bad. But you like a little bit more involved production techniques, slow up extra money there for that, and you can get that at a lower price with storebrand. But a fifteen dollar naphtha cab. I expect a fifteen dollar. Any fifteen dollars ready to be pretty good. And the difference too in a fifty dollars to Cabraha. Twenty. Isn't all that much it's usually marketing. It's usually. More well-known winery. You know. Better better av a little higher status in a it's usually. This wine that much better. Sometimes, it's that much better but the fact. that. So little has it here to buy a fourteen, ninety nine. All, these Cabernet Sauvignon. Because what was actually? kind of bargain is, is it a Barton? Actually. It's a good wine I've been drinking. But the economics are cheap wine change go to fifteen bucks but here's the one thing the solar for me. All these nine, thousand, nine, hundred, ninety, nine, champagne last year was one of the best wines I hadn't twenty nineteen and every sparkling wine had Susan I've got an answer to that and it's I haven't had a lot of. The website I love it bad some wines but none of them came close to that so far. So taking a chance on all be one. Hasn't been that much of a chance and this is really good. It's. Intense. It's got good flavor. Well, balanced nice wine. If you just want WanNa fifteen dollar one that I don't know it's actually a twenty one or twenty, three dollar one only perfect fifteen. All these polls, the trademark took their their brand names. You can tell trader Joe's wine to make support them which helps a little bit by going on the National Trade trademark registry. Will come. Lose the gadoe trademarks. You'll how if a whole nother story? But you gotTa know what direction that one came from. With all the owning the trademark. You don't nothing. But that means they also can. If the economics of the original deal change, they can go out and. Get a new producer. Whatever happens there they can still change. Even though I think was released twenty nineteen. Sit around while my all didn't have until recently. It's been around. There is there is A. Cabernet Sauvignon Glut Napa and Sonoma. Stuff. They had bumper crops for couple years in a row. And then Calvin nineteen pretty much shut down all the restaurants which are exactly where they were selling a great deal I. N. Cabernet, Sauvignon. And then big to do gatherings shutdown. People who are buying wine are not having people over that they don't know where they've been. So there's A. Glut been exasperated by what's going on. You'RE GONNA start seeing Cabernet Sauvignon. Selling. Cheap cheap earth GonNa see brand you've never heard before. And then they'll go away in two years come out because they can't just hold off the stuff backing here you're stacking up next year is release.
Stevie Parle Shares His Spaghetti And Clam Recipe
"I am Stevie Paul. I have a few restaurants rather than a couple of restaurants style. A pop-up could joy in west London and I wanted to tell you how to make spaghetti with clams. This is my favorite thing to we think. So so my kids type thing to. The most of the people you cook it for think you'll really some kind of genius when you make it and yet it's incredibly simple. Clemson Volaille obviously is a cool mentally have unbelievable flavor. The juice comes out of clam is just tastes out of this world. Very easy to make you need. Spaghetti doesn't need to be a fresh dried past united of standard. Supermarket blue-and-yellow packet round is fine. It really is fine. But if you see a slow a dried has to take a longer amount of time to cook I always think that's good into look at actually how long it takes cook it from the pack is says your Spaghetti takes like fourteen minutes but something bad instead of ten or eleven it's a nice big spaghetti by the Nice Hodge wieght and it takes time to cook, but it's going to be chewing delicious. Anyway you need spaghetti. Hasley, dry Chili, white wine, and unique clams. Really a peasant can he love clams but equally, if you make has to climbs with like ten clams lesson than that is absolutely delicious and the juice they create makes much wonderful sociopathic. So festival, you're GONNA have everything ready for this dish because once you making it, you gotta move kind of fast. So let's save a gonNA. Do that you people you need a couple of hundred grams of Spaghetti. You need a big hand full of Nice. Salted Wilshire associates the see. Boiling rapidly, you need to finally up to cloves garlic your time you're doing this trying shook the evenly and small, and you need a handful of parsley flatly parsley leaves pig from the studios. Again shops when I'm joking Parsley, why do is I kinda scrunch up into a bowl and then again big shove knife and so slice through scrunched up all of Parsley as finally as I can and then go through it again once at done that in judge Moore says really fine many needle clams anything from ten to betty offense they come in different sizes it kind of normal Palo plans again, this country really good. I. Tend to choose the smaller ones just because the big ones could be a little bit cheery and be not nice. And why do I washed clams under running Warta just to make sure that not gritty. Swish Moore around, and then if they open while washing them, you can throw those ones. Sometimes they it's like only salmon them in those the you get rid off, but they should just be tidy shot Monday, running water and Swish around in a single appeal something for a few minutes just to get them nice and clean 'cause it's a bit disappointing when you you're clams and you get a bit of sand I mean he's not the end of the world who have made you sick. It's just wants tweets and so you've got your big kind of woods boiling. You've got your garlic party jobs. You got some dried chili like crushed dried chili nice specific one just. Don't want it to be crazy hall. So if it's a kind of mild crush drudge chilly but we Quarter, teaspoon of something. And you got your clements watched and then you need a wide hand with a LID. If you have a big frying pan on a lead that fits on that side and my spine has it sometimes, you can use another one use a play or something that's ideal whose what you're GonNa do is you're gonNA. Steam the rams, and if you have the more piled on each other, they will open bat the juice from. The clams and the one which didn't mention you need a couplet glasses of white wine just dry white one needs to reduce. So if you've got the mobile pilot up in a small pan that juice one, Medusa wine and clam juice and oil anyway create the right kind of emotion fear. peste. Does funny because hardly any ingredients is nothing really technically but do but just got to pay attention to the details of can make. something. That is just unbelievably good. So you big votes spoiling your wide hand is now you're gonna put it on the heat and get aw- and you the pastor infest. So this recipe once you've got that stuff prepared it takes less time than takes Cook Pastor. So you can drop the spaghetti into the boiling water if your pan on some olive oil in the Pan and at the garlic and then just when that garlic. In, just a few seconds isn't good glove of olive oil by the way don't be shy it's a few titles swings and then he'd put garlic in just really starts frizzell before it's cooked too much anything you. But in a little pinch of Dr, Chilean you the clams straightway. Why normally then do is tad tossed them around said they get cut sit in this garlicky chilly thing on once clams get hot than they. Have Been. Put in the white wine, a big loss of two hundred Mil something like that, and then put the lid on straightway. A met should be lecturing around and steaming you pestis public been bullying this point for like three minutes and remember it takes ten twelve or something depending on the grand. Pasta. So you pass this boiling. You're Clemson's steaming. You'll Hasley chopped and you just wait a second. I but you just gotTa wait now in drink a bit of your white one and then when you pastor is three-quarters cooks your clams of probably open dictate the lid off the clam ham and then drain your pastor even though it's quite ready look in your clam hand, it should be nice and juicy but really cooking thing you pay attention because if you've got a massive pan and it was really really Hard and you wind might have completely reduced down by now. But if it's a small pan may not have reduced enough year, you wanted to be a good layer of Jews. But you don't want it to be ruled tree and as it reduces what happens is the olive oil, a most us in that mixture, and then you take the pastor drained it. We've just pulled out the with have tongues coming. And even though he's not quite could you into the clam on any says enough liquid that it looks juicy in statement good already that's fine. Otherwise put in a little bit of past awards. Back on so that the pastor is cooking in the CLEM. Pan Important that
Deep Valley Red Blend 2018
"Day. From. Sheep flying, find it Ascom again. Today we have. Five ninety nine red blend from trader Joe's The teat. Surround Low Sarah. It goes by the name of. Deep Valley Red Wine Blend Mendocino twenty eight teams. Normally Five ninety nine red wine kinda scares me a little bit because. You expect a few things out of red wine some oak aging some. Just some general aging. There is no budget applied ninety wine and a white wine. A little bit different like a Soviet block, a young savvy blockers young. They just make it. Right -Chusetts fresh. Lines good there. It doesn't that doesn't need to cost a lot of money. Learn, you need to do a little bit too and so it's always a little bit scary but I think they spied it's actually a food. Wise. I think it does better. With burgers or like a steak burrito does. On its own and I'm fine with it not the most malicious wine ever taste taste fine. But it's you know it's pretty pretty good. It's made by one of the oldest wineries in Mendocino. If you ever want to know who makes these winds for trader Joe's or any other Any other store where they don't really tell you what's what? Trademark. Registry. Website you get in there within our. Trademark lackadaisical it has come up. But. That doesn't mean that's a one that winery comes up would ever make on their own these custom crush people trader Joe's goes down and says, I want a wine like this at this price. They think, yeah. Okay. We can do that but it might not be a wine that they would ever do on their own. So don't read too much into who makes other than if they make good quality wine. They're probably not skipping on the quality that. They held back. And that's that and this is. It's a good ninety, nine Tuesday night. Pizza, burgers. Fine for them is this really well. You Know Harry. You go in and out Burger, we don't have it ended up Burger Chicago. It picked this would go great with that. There's another thing another observation about trader Joe's wines, and here's a five, ninety, nine wine from a single Aba. Under ten dollars. Californian the label which means that the grapes come from all over. It comes from the North Coast Central. Coast Central Valley. and. That's usually because to make wine cheap you gotta have. A lot of it. You gotTa make. Five hundred thousand bottles. And these big wine corporations do that they'll have holdings everywhere and you know they own vineyards contractors everywhere. So to make the most of their money and utilize scrapes pick from all over but trader, Joe's isn't like. They, go to a single ABA. And you don't know out of this is a single vineyard wine but not that, and there are a lot of vineyards in. In the Mendocino but. You know usually when these cheaper the winds are the simpler things is way to happens. You know they're not be off. You've got to bring in grapes from twenty seven different. Vineyards that might happen but you gotta figure cheaper just to grab one or two. So. To storebrand. You get a much more exclusive line for cheaper price than you do in a retail line. But you don't really know what you're getting basically. You're taking a chance but you get these single ABA wines and he don't know who's making what where, when all the time. But. If you go the trademark website, find out who's doing at Subic meals. Usually go because a lot of times these people. Make. These winds for trader. Joe's whatever their own brand self, their thirty five forty dollars. Make wines I mean it's. Just happen to have some extra great somewhere getting their hands on something. And you know trader Joe's better for. So. There you go. You got the deep sally you red wine blend from. Five, ninety, nine crazy price. There is some. You know it's It's a twenty eight. So it's fairly young for Redwan. Super Young read one.
The Aldi Haul
"Today we are jumping in there's another episode that is a hall episode. So today's the Aldy Hall. GonNa make the joke, the hall yeah. I know I always make the joke it's I. Think I'm over the joke. Brought it back. I love all the all the is actually a new discovery for me, and now I describe it as like a less expensive trader Joe's. Isn't that kind of what it's like pretty much which is crazy because trader Joe's is already inexpensive. Like yeah. It's like the dollar store trader joes well, I. Mean the last time I said it was like smartandfinal meets the dollar store and some people got upset about that comparison. But like I love the dollar store and by the way, people need to know that the food that you get at the dollar store is not older expired in some cases it's a lot of big brands that are specifically making foods for the dollar store. So I don't know that but I a big fan of the dollar store. So I take that as a compliment if somebody would say that anyway, that's just me. But today we are going through a whole bunch of products I went to all the last week. I purchased don't know like nine hundred item. So. A lot of the stuff that I bought were holding off in a few more weeks. We'll do it all the hall I'm GonNa. Go back to all the fill it out. But I, I mean I literally got like fifteen things and we're going to try one, seven, eight, eight of them today. It's going to be tough for me to not eat that one thing that's in the bag that we're gonNA wait on because it just I can I look at it every day and I wanna eat it I'm guessing it's peanut butter flavored Jamie please hide this from him. It'd be having other PB item today. It's a little bit of a weird. I am I'm actually really excited with that one. So I'm excited about everything today zero. All right. So before we jump in and start eating everything in sight Mike, what you got. Are you ready for your new favourite fall drink? Viva Seltzer has just come out with a new flavor. Do you WANNA guess. So it's fall themed. So the is it the I think it's V. visit. Oh, it's. I don't know. Could. Use this Jamie what does it looks like the va I don't know. Whatever you want to her five. The new flavor is pumpkin spice. So it's a hard seltzer pumpkin spice flavors. It looks like right now it's only being sold at Kroger Stores and Kentucky Tennessee and Ohio. But I'm sure we'll go nationwide wouldn't go nationwide. By, the way I don't know if you know this but the vive or. Whatever it's called their heart seltzer drinks or one hundred calories and two grams of carbs. Yeah. That's not bad except the only bad part of that is hard. Seltzer Gross. That's my. I don't I am not a fan and the the idea of like a pumpkin spice flavor that sounds terrible to me. Might be harsh right now no I feel like the only excuse for a pumpkin spice flavored cocktail as if it's like a frozen sweet. Type of like creating. Yes. Creamy. So the article that I that I read this from, they got a taste of it and they said it's amazing like it's and they thought the same thing like it would be terrible and they loved it so. I will give it a try I'm GONNA give it the benefit of. And a our little community of Woodland Hills is in the news like big time in the news Amazon fresh. The one that we have that we've been getting our deliveries from there finally, opening it up to walk in customers. It's the first in the country like no other Amazon, fresh stores allowing customers walk inside except for ours right now. And it's by appointment only I guess you have to go on and make an appointment. And, the store does have cashiers but they they encourage you to use their dash cart our showing Jamie this the other day. So it's a cart with a screen on it and every time you pick up an item, you scan the item on the car and then charges you on your Amazon Account. So I'm imagining it to punch in your code or something when you get get the cart. And I'm not, GonNa go to any stores as of it on my comfortable yet. But I don't know might be something you might WanNa check out judgy when you say You might want to go into a store. That sounds cool. I. The thing I know about Amazon fresh is that whenever I order anything, there's like for every item, there's like eighty eight pieces of packaging. It's like they wrap everything in plastic and in cooler bag, and then in a brown bag and then box. But maybe if you go to the store, you won't get all the packaging but I'm excited actually so I will check it out
Shuko Oda's Sticky Chicken Wing Recipe
"Hello. My name is Schuco Oda I am a Japanese chef from Koya restaurant and today I'd like to share a recipe for sticking wings and burnt soy jam. This is a really simple recipe that I do often at home as well as the restaurant. and. The good thing about this dish is that you can do all your peparations the night before. So. Let's get started the day before your barbecue or when your are coming, there are three things to prepare chicken wings, the burnt soy jam and the Garnish. going onto the chicken wings, we prepare the chicken wings by removing the tips cutting them in half of other if you like to keep your chicken wings whole, feel free to do that too. And then you basically soak the chicken wings and four percent salt water. Brian for about four hours, then you take them out, pop them dry with the dish cloth and then you leave them to air dry in the fridge. And then next, we make the sauce for the burnt. So Jam, you basically need four hundred milliliters of soy sauce four, hundred milliliters of mewing, which is the sweetened taquet, and then one hundred, twenty milliliters of rice vinegar. And Eighty grams of honey and those things are all mixed together in a pot and you keep this at rapid boil. So the edges of the pop start to burn and give it intends burnt flavor the washing a little bit hard by the end but You just need to get them boiling quite rapidly so that it does have that burnt flavor to it. So You keep it boiling until basically it's reduced to maybe about one sixth of its original amount. This can be just roughly and. Once, it's down to one sixth and it's looking quite sticky. Then you had the same amount of. Jam. And for the jam, this can be pretty much anything from a free call tomorrow related ones with a little bit of acidity usually goes well, and then once the jam is at you similar the sauce for further two minutes or so basically until the sauces welcome pined thicky and that's your burnt soy I'm ready and advocate to the sweet salty sauce. We need to prepare some garnish and I like to use much stick leaks, which you can simply prepare cutting leak into five centimeter cylinders, and then you use only a white skins and slice some along the grade into matchsticks. You keep this at a cold water and then that's pretty much all your preparation done. So on the day of your barbecue. Do now is to grill your chicken wings, dip them into the brunt jam, and then top them with leaks and seeress ticky chicken wings served. And that's it break for barbecues and I'm sure your guests would love it.
Shuko Oda shares a sticky chicken wings recipe
"Today I'd like to share a recipe for sticking wings and burnt soy jam. This is a really simple recipe that I do often at home as well as the restaurant. and. The good thing about this dish is that you can do all your peparations the night before. So. Let's get started the day before your barbecue or when your are coming, there are three things to prepare chicken wings, the burnt soy jam and the Garnish. going onto the chicken wings, we prepare the chicken wings by removing the tips cutting them in half of other if you like to keep your chicken wings whole, feel free to do that too. And then you basically soak the chicken wings and four percent salt water. Brian for about four hours, then you take them out, pop them dry with the dish cloth and then you leave them to air dry in the fridge. And then next, we make the sauce for the burnt. So Jam, you basically need four hundred milliliters of soy sauce four, hundred milliliters of mewing, which is the sweetened taquet, and then one hundred, twenty milliliters of rice vinegar. And Eighty grams of honey and those things are all mixed together in a pot and you keep this at rapid boil. So the edges of the pop start to burn and give it intends burnt flavor the washing a little bit hard by the end but You just need to get them boiling quite rapidly so that it does have that burnt flavor to it. So You keep it boiling until basically it's reduced to maybe about one sixth of its original amount. This can be just roughly and. Once, it's down to one sixth and it's looking quite sticky. Then you had the same amount of. Jam. And for the jam, this can be pretty much anything from a free call tomorrow related ones with a little bit of acidity usually goes well, and then once the jam is at you similar the sauce for further two minutes or so basically until the sauces welcome pined thicky and that's your burnt soy I'm ready and advocate to the sweet salty sauce. We need to prepare some garnish and I like to use much stick leaks, which you can simply prepare cutting leak into five centimeter cylinders, and then you use only a white skins and slice some along the grade into matchsticks. You keep this at a cold water and then that's pretty much all your preparation done. So on the day of your barbecue. Do now is to grill your chicken wings, dip them into the brunt jam, and then top them with leaks and seeress ticky chicken wings served. And that's it break for barbecues and I'm sure your guests would love it.
Santa Carolina Reserva Cabernet Sauvignon 2018 Review
"This. Is Dave cheap wine fighter dot. com. Another one. Another day. Wants from Moscow again, and it's a crazy cheap price for. Really Nice one. Let me grab the bottle so I get the name, right? Santa Carolina. Reserva? Cabinet sobbing young from Chicago States in Jakarta Valley in Chile. And, the vintages twenty eight. And it's a really really Nice Cabernet. Chilean cabinet China for me splits the difference between Bordeaux and. California has got the good right fruit of California. And its sleek and lean like Gordo and you put them together. Good. And this is a seven. Forty nine set wine. I wasn't the Internet and it's it's not an expensive wine anywhere, but it's ten to thirteen dollars elsewhere. Seven fifty for cloudy Capita Sauvignon is really crazy. Because Cabernet Sauvignon, a wine that you expect. Good. Barrel slavery. Now I don't think this one had any oak barrels. There are other ways to get the oak flavoring in. They I think they said in the tasting Meltzer had contact with. And contact with. Isn't necessarily hope bureau? But whatever they did it works it tastes really really. Really Drinks. Baba's price tag. I'm going to take a separate now. This is. No issues really good tasting very well made. Cabernet Sauvignon it's sleek. It's leaning tasty. Got A great. No the Scott got kind of a little bit of a complicated Flavor profile it's not. It's not like the hugely expensive one where there's layers but the applications. And Yeah I mean Santa Carolina. Has Been Around for one hundred, forty, five years. They know what they're doing and they were one of the video wineries it got destroyed in that two, thousand, ten earthquake. I don't recall that in Chile and they had to rebuild and they did by twenty twelve. And they took the time to invigorate wiring everything else I think last year they were delaying winery the year. So you know from the. From the ashes comes, Victorino. Deals. Another SIP. Tastes grape does not tastes like a seven fifty one again. You. Expect a certain amount of flavoring and improper. Cabernet Sauvignon. We read plans and stuff. You know that's that's open to interpretation but Cabernet. People expect a very specific thing. This delivers. And that's really nice and it's got good grades estate vineyards. They have many states from two states. And expensive winds. Estate Vineyards. Means exclusive. This just means that they had control the grapes. which is a good thing because year after year they're working with those grapes they know. What to do in good years bad years great years anything else they have experienced. So. This is a really good wine The NAME ONE MORE TIME FROM COSCO Senate Carolina's. Valley. Reserve a Cabernet Sauvignon twenty eight, hundred eighteen. I, read that James Suckling, who is the premier wine? Critic right now Robert. Parker junior is a retired nowadays, he was the king for years and. James ducklings take over that role. He gave the white ninety three points I mean. Supposedly. That's what they said on the on websites. I. Didn't actually hear it for him. Ninety three points for seven dollars ninety nine cents Cabernet Sauvignon from Chile. Is Crazy. Good. So there you go. I liked it tastes great. It just drinks well above its price tag if you like, Cabernet you WANNA everyday why it's hard to beat this one.
Presto Sparkling Rose
"Day from cheap wine fighter dot com again. This one's kind of appropriate to the season. It's a Chris Light refreshing. Sparkling wine it's the presto sparkling rose zeh than non vintage extra-dry. Nine, ninety, nine at whole foods. I. Think it's exclusive whole foods they sell elsewhere in the world but in the United States, it's whole foods. and. It's if you like. You'RE GONNA. Like this wine. It's made in the same way that tank from Tation Shar map. Large pressurized bats the pressure when the CO two was released the second fermentation. The pressure foots the bubbles right back into the one. The DIFFERENCE BETWEEN THIS For Sakho says the glaring rape which the white grape. used. The grain grape and the rebozo. Gra to local Grapes of the region Veneto. and. Trentino Trentino up all toil Dj. Gratiot and Benito is Sakho. Northern Italy way, up there. the red grapes are two popular grapes in Italy about you don't see him that often in the U. S.. Ever, really good at Italian wine shop L. The you might find them there because they make good one. But you know most people aren't familiar and in a sparkling wine doesn't really matter because that's been fermented twice. Like. I said if you like for sexual like this, it's got a different. Flavor profile, but it's got some rounded red fruit in it. Now, not lot still basically a Chris sparkling wine. NOTICED SIP in two minutes? Taken two steps in two minutes basically tells you that it's got good acidity. Yeah. So. That's all you need to know really the light refreshing ten buckle foods sparkling wine from. Italy. And you know what they are thinking about, which may or may not make much difference at all. Why is it a sparkling wine? In Italy, the word for sparkling wine is full monty. You know this is a smart I mean for Seco- Samante Champagnes? Format. It just means sparkling wine doesn't mean anything. But I think one of the problems is that. In most Americans when they think about sparkling wine, they think about. Those sweet inexpensive ones from the Asti region which sold like crazy for a long long time. I think they still do. Okay. But the cattle got. You know the kind of Societas with an expensive nat maybe that grape wine, there's been a few scandals there won't get into. This cheap wine fighter. We don't really care about this but for kind of Blue Osteo Ahmadis, water because they were drier. More detail. You know they weren't these sweet things not the sweet wine is terrible. Not a huge fan, but people are so tweets their own. So this is a sparkling wine should wear should be Presto Spur Monte Rosa. And that's pretty good little line and the reason is not called. For Sakho rose as because. They're very very. they've they've they've they've value their brand their brand is the glare grape. Grown of region main the Sharm, method and they actually a few years ago changed the name it used to be the for Sakho, grape? Grown in the region made the cycle wine. Anybody who could grow the? In Spain California Argentina could call their wine for sex change the grape to Glenora you can grow the grape anywhere, but you gotTa Call Glare on that percents they protected their brand. And that's the reason. This isn't for Cycle Rosa because it camping has to be made from the lyric grape. That's a white one. And this is what this is a light refreshing ten bucks. What else do you want what ton Buck Rosa bubbly from from Italy? I can't think of anything else tasted to me. Third SIP and four minutes. and. I. Don't have much more to say about against the job done. You know. Yeah. I mean. Is it my favorite wine? The whole real? No but. I require wine to be the favourite wine every time out this gets the job done. It does what it was meant to do and a dozen well. So. That's it for me. On the next one key cheap.
Rocky Road with Science Diction
"Both Fenton's and dryers have pretty straightforward stories for how they invented rocky road in dryers version. It was William Dryer himself who one day in nineteen twenty nine did to make an ice cream with nuts chocolate and marshmallows but at the time, marshmallows did not yet come in small versions that came in cheats. So he took his wife's picking shears and cut the marshmallows into four pieces and then stuffed in the ice cream and Taba rocky road was born dryer says the name was meant to quote give folks something to smile about in the face of the Great Depression. According to Fenton's it was a candy maker on staff who came up with it story goes one day. He was making a candy bar with you guessed it nuts chocolate and marshmallows, and he was like you know what would be a great idea is if I put this candy bar in the ice cream and he did it and it was hit via end, the rest is history for over two years. Elissa tried to find out who's story was true. She turned up alleged confession a denial of that confession just a whole lot of ice cream fueled drama more on that from Elissa later because it turns out that people have a lot of feelings about rocky road. Would Weird Al do attribute to Vanilla. Vanilla is the definition of boring and it has a boring name to go with it. But Rocky Road Sounds Fun playful even somehow delicious which it shouldn't it is a road with rocks in it But when it comes to food names, it's not just what the word means. It's how it sounds. It's something that linguists and food marketing types seem to understand very well. At my little grocery store here in San. Francisco. In my little neighbourhood of Brunel Heights Dandruff ski is a linguist. He wrote a book called the language of food. And I was just scanning the cracker aisle and I noticed that every single cracker name had an in it and I was like something's going on here. So I started really from the cracker aside and I thought well, what's the opposite of crackers but that would be ice cream Dan decided to run a little experiment he went online downloaded eighty-one ice cream flavors from brands like Ben and Jerry's haagen-dazs. Then he went to a diet website downloaded six hundred cracker brand names and he noticed a pattern it had to do with the vowels I just counted how many of these ice creams versus crackers which one had more front vowels like e or Which one had more back vowels like you're all and there was a striking difference. Alright. So Front vowels the E in cheese the IT. Feel higher tongue moves. When you make those sounds, you're kind of lifting at toward the front of your mouth. Cheese. Now, say chocolate Mousse. Those words are full of back. AL's pay attention to your tongue again, chocolate. Mousse. This time it's hold more towards the back. Then discovered that the cracker names had nearly all front vowels. Vs and is. So. That's your cheeses and wheat thins and Krispy triscuit crisps chicken in a biscuit. But the ice creams that's back vowels at your your Jamaica Almond Fudge chocolate, your Caramel, your cookie dough, your coconut, and your rocky road. So
Recipe edition, Jun Tanaka
"Hi My name's Jane Tanaka. The ninth. Restaurant in London, say my recipe is a perfect summer simple recipes, rasberry and buttermilk Fuji. Cliff fifty is a traditional French baked custard dessert from limousin region and it's fantastic recipe because once you need a basic recipe, you can adapt it with all different kinds of fruits say it works well with raspberries traditionally with cherries can figs apples bananas. Once you know this, it's really easy to adapt it. All the seasons of the year. So mine is a rasberry and buttermilk cliff eighty. said to make this dish, take an ovenproof dish butter it likely sprinkle it with Kosta sugar take your rasberries and cover the base of the ovenproof dish to make the customer makes take three jokes to hold legs. One hundred, thirty grams of Kosta sugar one vanilla seeds only and whisk that together to make Salvia. Then add twenty five grams of plain flour. Mixed in now, traditionally, this food is made with double green, but I like to use buttermilk because it has a slight acidity which helps to cut through the richness of the did say take three hundred milliliters of milk and wis that into the eggs, the sugar and the flour. Once that's done, pour the mixture over the raspberries and you should still be able to see the Roz rasberries floating on the top of the custody and bake it in a preheated. Evan. At one hundred, eighty degrees centigrade for fifteen minutes until it's Gordon Brown on the top come. When you push the improve dish has a slight gentle wobble. Take it out sprinkled with icing sugar. and. So with a big dollar of fresh.
Two Angels Petite Sirah 2017
"This. Is Dave from. SHEEP WIND DOT COM. Come and again with another one. And this one is kind of an interesting one is this a? Ten dollar one. Or is it a twenty four, a gallery one? And the answer is depends on where you by. The. Angels. Petite Surat twenty seventeen, which I picked up at Costco. For Nine Ninety nine. You go elsewhere. Check the Internet out and it's selling for twenty, three, twenty, four, twenty, five. So it's like this is a ten dollar wine or is this the upscale wide? It's a petite derived from the Red Hills Aba in lake. County Lake County is due north of Napa Valley. And it's On the end of clear lake up there up about two thousand feet or more. From The Becker Mecca. Famous. Mountains I'm not quite sure where. But. It's high elevation, which is interesting. It's got You know the lakes helping things spot canucks soils. Really Cool. Groin area. It's one hundred percents. nine months in French Oh, twenty percent new. Is this deep dark rich bulbs, Bisi. Why it's kind of funny I'm drinking on a hot and sticky. August nights in the mood. A bit out of place but in about three weeks when it cools down at night. It's going to be just the wine you're looking for. And it's big bold. It's both silky smooth events ICS got tons of spies. Yeah And like I said, is this a one? There's this twenty, four dollar one. It's it's rich extracted. It's got a lot of flavors. Usually like the Tannin's and the acidity talk about that. But there's so much flavor they take back sheets everything that's going on. Off The teeth Sarah's kind of a weird grip kind of explain that a little bit. Back in the eighteen hundreds late eighteen hundreds, France at all sorts of problems with Pest and disease in vineyards, and when you're having problems with wine and France, it's a big problem. And the Sarah Grapes? Enron valley we're having some problems. So man named Europe. But Together With I think person? I'm it's a great that I think might be extinct nowadays or just almost never planet. To kind of create this hardy. Healthy. Sarai substitute. And by the time he did. The problems in the vineyard solved the no one wanted the. Ceron. Somehow showed up in Australia where it's called the roof. And California, and it wasn't a big wine from California until lately. It's everywhere. If you grab the Zinfandels, probably got some Petite Saran there and In other if you grab a red wine, it's the hidden member the. Used to. Flavor you. Come to expect. It always gives the wine a little bit of a boost unexpected boost. The teat psoriasis come into his own. This is a really, really nice petite up. that. If you feel like going upscale spend some money, well, you can go to any other store you want to. But if you want to spend ten bucks, go to COSCO and if you don't have a membership card, you talk to your neighbor does. Toss him twenty bucks or so and promise to share it with them. Drum breakdown. And you're in luck in I don't know what to say about this wine then it tastes great. Spice it's a big red wine. You like big boy red wines a big girl red I don't want to be. I don't WANNA be. Hurt anyone's feelings.
Recipe edition, Nicholas Balfe
"Hi. Nicholas from on Lebanon Larry's I'M GONNA. Tell you how to make a good spot show, which is one of my favorite things especially on a day like today, which is thirty one degrees and gang author. You probably, spot show as a chilled Tomasz value-based soup for under the in Spain. That's wonderful. This time of year. Is Gone Source Yourself. Some right delicious. Some authors I also like to use some red peppers and cucumber. Garlic some Oregon or time or by if you help them. A little thing for me is essential is sherry vinegar which gets elevate aromatic swine. So once you mark my next thing I would do. Is Put. You'll bowl you're going to have an into Rachel the fleas because you want us nuts and cold. Once, you've come out. Roughly, Chop your tomatoes I'm say holding me for four people for about four to my. Heart cucumber one right red pepper. One not gone it. A few time just believe a couple of sprigs of always on isolate began printing. So you can play the battle battlelines if you want to not essential. Months quite like enough. And then just once trump's overdraft fees bet normal together in both for a while. So master and slave come together for that and grab a high school slender whatever. I'm we'll be fine. Professor off in a food processor because it means a slightly smoother finish and then just in batches lendl the ingredients together. Some people posit recess afterwards. But I tend to just blend it for a little bit longer than letting nice and fine, and then as you're blending for each branch out a little bit of Sherry Vinegar and a good club of good quality, olive oil and you probably for the concede outline, you probably want about a hundred minutes of Sherry vinegar and brought about three hundred milliliters of olive oil. Translate back to mixing bowl and combining all back together. If you need to out a bit more seasoning out a bit more. So out of it more suga out a bit more Sherry vinegar if you want more Tom Tangy. Let let it chill in the fridge for a good. Hour will say to come right down to San Vicente you wanted to be nice and. Cool down on the they. Put it into having both stuff with a little bit more olive oil. And for ten years in south of Spain. About.
Trader Joes Petit Reserve Russian River Sauvignon Blanc 2019
"Stay from cheap wine fighter dot com an edge again. Wine we got from trader Joe's trader Joe's. Since the Kobe thing has been kind of light on new wines, they came out with a few new ones and we have a new one today. And, it is the trader Joe's petite. Reserve Russian River valley saw vm blocked twenty-ninth teen. Always. Think it's seven, ninety, nine, hundred block and I was you know when you get one from fancy growing area like the Russian river, which is Costa Sonoma. The always think. It's maybe some fancy winery, the head, some leftover twenty, dollar wine, and. You. Know Trader Joe's got a deal on a small amount of it and L. Not for seven ninety nine not this time that does happen from time to time. But this is from Owl Ridge. Wine Services, which has been a company. Out of Russian river since two, thousand, four, they they're accustomed crush private label. You know if you want to start your own wine label, you go to them and you know you tell them what you want. They'll make it for you and label it and you can. You can make your own company and sell it to stores. Are you. If you're a trader, Joe's though, make you wanting to. And this is from the Russian river and they've been at it since two thousand four, which gives them years of having. Contacts with the local vineyards and wineries. So they have good resources. Trader Joe's as you know. Price Advantages Basically they don't advertise they don't have to. have. A distributors go store to store trying to sell their wind getting the shelves. Everything's done a front. I think they pay for it upfront to I'm not always sure about every single deal. But I do know that that is what happens with these wines. Once they contract for it and they pay for an upfront, it's there's to sell or not sell. So that's what we have going here, and this is blocked from the Russian river valley. I think I've had many of those Russian river is a wonderful place for one. There's some high end wineries in there. But I normally get the Pinot Noir Chardonnay that's that's what they're most well known for though I know there are some wonderful producers making. Saab block in there and some really good vineyards and. Probably from somebody's really good vineyard I'm gonNA take a SIP. Kinda reminds me of New Zealand but not quite. Got Some both flavors. It's got some. Spice. I. I wrote down all of my my tasty notes on the. Review on cheap wine DOT COM. To go into all the details but this isn't a light and fluffy patio cooler. You're GONNA WANNA. Go to put a good show on this, but you're going to sit down and you're gonNA. WanNa. Shrink it and thank you know just. figure out what's in there because there was. A little bit of cream a little bit of salty flavors spice. There's. Sweet Sour. There's Tart. Not. Bad, for something ninety nine. Russian river I'd like I said I don't normally get my assab yom blocked from the Russian river, but it gave me a little bit of New Zealand which is. Had good acidity didn't have that grab another glass of you know. Like so much with expensive wines, but it had good acidity. Tons of flavor. Aroma. There's nothing really to complain. I like my soviet-bloc young without a lot of aging bottle not a lot of production techniques. Crush the grapes do what you gotta do bottle maybe eight just a little bit. This is twenty nine hundred and they didn't age it that long. And let it go and that's what I like my own block, and that's what this is and it's seven, ninety nine. It's from a place that I don't normally get myself I'm block. which is a plus in my book. And and actually have a book. That's Quinton Tarantino quote and There's not like some no name for savvy blocked. Tastes. Good. It's interesting. It's well. -At's jeep hey it's what cheap wanting finders all about we found one that's interesting. Jeep if. Block, you'll like this it's A. It's it's GonNa be right in your
Pickled Watermelon and Pigs' Ears
"Doctor. Conyers welcome to, milk. Thanks for having me I've never spoken to a rocket scientist especially one who can do a whole hog, but this is the first time for everything up. Let's start with your first time you barbecued a hog. Age Eleven you learn. I guess from your father among other people How did they do it? The first time I cook a whole hog. For and then we actually butchered and do we get ready to do to barbecue we? We butterflied open had a burger barrel and we had would ready to go and a burned embers down all night in. Kohl's throughout the cooking process until it was dud and my family came over to particular who? In Vermont they often use refrigerators for smoking, but you said that I think sometimes you take a refrigerator and take the top off and turn that into a barbecue pit, right? Yes. So we take the frigerator, take the installation refrigerator and we lay down horizontal. And within that frigerator, we will actually put racks just to cut a hole, two pieces of fence wire, and so those pieces a fence wire was sandwiched hall. When we flip it at the very end of the cooking process and we have a door, we'll cut another little door on basically wanted to side wall so we can put underneath the Hamson shoulders. So one hundred and thirty pound pigs in a take all day, right? Yeah. We we barely have anywhere from ten to thirteen or fourteen hours of cooking time with also is a function of the outdoor temperature. So the wintertime's nearly take a little bit longer to cook. And just sometimes, some animals are just a little stubborn. Alive, and dead. So. who gets to actually take the meat off the bone. Once you're finished cookies that a bunch of people show up to do that. Sometimes people will eat it off to within another time. We will bringing a whole hog in on a pan and into the house and we'll work it up like dat. At Up, we want to get all the bones and stuff out of like shoulder blades. hipbones the ribs could you wanna mix the long meet with the red meat and the show doesn't a hams because each those sections have different textures the different flavor. and. So when you hall you WanNa have a mixture land desk series of why I believe whole hog is the holy grail of barbecue because when you could like just a Boston butter pork shoulder is not the same experience. You said that cooking whole hog was a tradition that was getting lost and that's one reason you wanted to go start it up again. Why was there move away from whole hog cooking? Barbecue is being lost in my community because the of black farmers cook whole hog was gone away and as those farmers went away from the land so that the whole barbecue tradition. And what I realized was Donna I could really sita's tradition care for it in a really authentic way was. If I continued on in a way I was taught I mean I. I like a good steak like a good hambur. Good ribs but I think also for me cooking the whole animal was more is also about fellowship coming together. To me when I Cook Barbecue. Generally away to show a lot of love to the people we really cared a lot about. You talk about engineering because a scientists and cooking a whole hog. What is your engineering background help you with when it comes to cooking a pig. I was say the techniques I use cooking barbecue are- traditional, but what went to cook a whole cow about two years ago? I probably could've brute force it, but I said why not use an engineering approach to actually bid to handle maneuver lows of a whole cal See. If a five hundred pound cow, what did you do to be able to move it around probably about how we had a little when probably about three hundred and thirty pounds and that was plenty big enough. I'd never cooked the whole cow in my life but. I knew from Reading Literature Oh historic leave literature did a I would need to kinda rotate the cow not like a Rotisserie, but periodically through the cooking process. And so I wanted to be able to turn that animal with ease every three or four hours. It would almost attorney a finger. See
Tamarack Cellars Firehouse Red 2017
"Stave from cheap wine, fighter dot. com. With another wind today. We've just put on the cheap wine finder dot com website. We have eleven, years reviews all basically affordable lives and this one is a red blend from. Columbia Valley. From tamarack cellars, they're they're basically a Bow Take style, single vineyard kind of. Kind of winery but this is their firehouse red blend. It's twenty seventeen. and. It's got to be collected group of grapes. There's a whole bunch. There's Grenache. Merlot and Soviet, Blonde Gannett remember all of them. There's others two percent of this whom wide was coon winder send your basic for though. I think carbonate Ron. There's just a ton of different grapes, percentages and some very. Precise blend which I have like. Some blends you know there, you can't tell one grape, the other you just tastes good but you don't really. Case, individual grapes this when you, I think you Kinda I. I quite honestly don't know taste like. A blending grape from the Rhone Valley. have before, but in a blend, so I couldn't tell you and there's all these different flavors coming in through there like each one even though there's two percent of this three percent of that in the main grape has thirty, three percent and twenty, seven percent. There is no, you know this isn't like seventy percent one in a bunch of other this is really a blend. And it's their individual flavors and there's You. Know there's some of this and there's some of that I'm gonNA take a SIP. And it's. Really a good taste. There's a lot of flavor going on. And it's not just a simple wine. It is Kinda smooth on the palate with their art art things and there are challenging flavors but mostly, it's really good tasting. Because there's sours they're spicy and. There's rounded fruit. This is a really good bland I. Mean I think it's about fifteen bucks I think I've found it on sale around fifteen. And It's very precise I mean you don't add two percent of this rape and two percent of that grape unless you really really wanted in there I asked. Winemaker one time while they put one percent. Everything you add changes something you know they put it in there because they want it and there. And the OAK program the used A. Forty Percent New Oak sixty percent second and third Phil. Mostly French and American with some hung Gary O'Connor. Burian and French are pretty much the same species Americans. Different each give off different flavors. In. Every time you use Vero, the barreled gives off a little less oak. So it's forty percent new oak, which you get the full flavor, and then you get a little bit less and they do that to get the wine because this is basically a drink wine you take it home Newton, drink it. You can put it away for five or six years if you have the means to do that, but you don't have to do that. And they get the flavor exactly right where they wanted to be when it's ready to be released, which is two thousand, seventeen model. So that's what that is. This is a very good. What's at? Tamarack cellars by our house. Red Blend. It kinda sounds rustic and a little bit is a has a little rough edges has some smoothest to it it's kind. Yeah. The the name actually tells you what's going on here and I like my red blends a little bit rustic. You know I liked I liked some some little rough edges to go with. The. Ripe Fruit and I got this year I'm kind of happy with US wine I'm it tastes good. It's such a strange. Now it's a strange for such diverse. the array of. That doesn't taste like your difficult red wine not. In this day and age red wine blends are really pretty good spells you affordable ones but this has a different taste to it. That's well-made. said it's got good acidity Tanzer sweep. Particular sip because it's good. Tim Rex sellers firehouse red blend twenty, seventeen, probably twenty, seven, twenty sixteen is good to. Really good red blend Fifteen bucks taste it it actually. Tastes more expensive fifteen dollar wines expect to be really good in this one. This one of someone told you. It was thirty bucks you go. Okay. You believe it. So. There you go. That's me. I just found a good read blend doesn't mean let's dot super expensive taste.
The Meal Prep
"Hey everyone. It's me Lisa. Lillian also known as hungry girl I am here for another episode of Chew. The right thing with my good pals and Co workers and BFF's Mikey and Jamie Hey guys. Hello Lisa, how are you? Good. We missed you last week and we missed you last week. I mean. By we I mean me. Yeah, we were podcast last week. We had a busy crazy week. And we took a little time off I. Hope People Forgave US was anybody said Did, they even notice Regina Regina might have been sad. All Sir number. One. Fan Regina's GonNa love that shout but I'm really happy to be back. I have to say like this week's episode is so good. It's one of those episodes that we have been toying around with for a while and the requests for have just been pouring pouring pouring pouring in. So this is I like to call it the meal prep assode get it. Because it's a meal prep episode so it's the meal prep assode. And meal prepping is so hot right now and we are going to dive into. So much of what people can do to make their lives easier were answering fan questions. Is it weird to call them fans? No. It's all right. We're friends and FRENEMIES. From our hungry girl peeps and I am super excited. Are you like I know you're a big meal pepper? Yeah, I'm excited Oh good Mike you. I'm the meal prep or the family for the most part but what do you do like just like lineup jars of peanut butter is that how you meal prep much that's about. Ninety eight percent of the work is July up the jars. And the rest is knives. You have the smaller I the bigger nine for the chunky peanut butter I know. Exactly All Right Mike. I'm sorry I'm sorry for giving you a hard time time giving you a hard time and now you're going to give us. Who does sit like were there's right. Everybody Likes Workers Right Yeah Oh yeah. Okay. So they have new flavors coming out this fall. Are you ready to hear what they are share? Okay. So we got pumpkin spice, Caramel, apple and cinnamon cream, and this makes me extremely happy because I don't have the patience for hard candy. So they're going to be available in the soft choose which means. Less, work for me. Less work no, it's more work you have to get that. Out of your teeth. Yeah. That's true. Good Point. Good point I didn't do. They have soft candy now I think. So I think the don't you. I only know like workers, my grandmother who was like the cutest human being alive was obsessed with warriors and when I was young living in New York, I would drive to us every Sunday and I bring her a bag of workers and we would enjoy them. I love them and I was like looking forward to these I will try them but I didn't realize they were. Chewy. Bet really good though. Maybe, put him on top of like ice cream or something I don't know what? The not be really hard to eat. They'll be in Mike have you met us? Does that really sound like something we would do probably not something I would. Maybe. A. Well I have your weekend plans already for you. Are you ready? You know what you're going to be doing this weekend Lisa. Tell me tie dye with wine. Okay. This is the newest craze I guess in with people who are still in quarantine. So basically, what you do is you use wine as the is the die and you make tidy shirts with wine. I can link to a website on our food cast page. They'll show you how to do it. The only thing I would suggest is use a cheap bottle. You don't WanNA use like a forty dollar bottle of wine to make touch short. So get like two buck chuck at Traderjoes what about if you only use like? The white wine what if I only like Chardonnay and the House without worrying. Pattern. Do Tie I. Don't know I've been tie-dying Teen I. Think I've. I've dyed like six or. Items Minimum I made my sister birthday tie-dye pants. I've made I've taken a lot of my vintage t shirts I'm GonNa, try this I. think it sounds it sounds really fun and the best part is like if I do open a bottle of wine a very rarely finish it. So it's something to do with the wine the extra red wine that's just been sitting in your fridge. If you get thirsty, you can like ring out the extra into your mouth. As long as it's clean shirt. That's all I got. Okay. Well so let's get into the subject of the day. Subject of the day is meal prep and you know I personally like I always say I'm kind of uncoordinated in the kitchen I don't think of myself. I was like I'm a meal prep or do I have the patience to sit and prepare things and put them in cute little containers and I was thinking no, that's not very me. But when I thought about it further I was. Like that is not really what the definition of meal prepping is to me and to US Jamie and we've had this conversation philosophically. It's really anything that you can do to make your life easier when it comes to thinking about what foods you're going to be eating for the week, right? Yes. It is preparing for your meals, not necessarily just preparing meals exactly, and especially you know during this time when we are home a lot more we may or may not be. Getting takeout or bringing in food a lot of our food is being made by us like it's now is the best time ever to start thinking about what you can do to make your life easier. So you don't fall back and make that phone, call an order that pizza in or just grab something that you might not be happy that you ate afterwards. So the best thing you can do is really thinking advance about what you can keep on hand how you can. Either prepare it or how you will prepare it, and so you're ready for anything. It's