bleu

Nadia à une entretien très chaude avec nul autre que samvalsexe. Une entrevue à ne pas manquer.

En 2021, Le marché mondial des colorants alimentaires explose et devrait atteindre 5,4 milliards US d'ici 5 ans seulement. L'ajout de différents colorants alimentaires améliore l'aspect général de la nourriture et leur attrait aux yeux du consommateur. En revanche, les colorants artificiels, réputés toxiques, les consommateurs n’en veulent plus. Trouver des colorants naturels est relativement simple, sauf pour la couleur bleu. Mais le chou rouge pourrait en être une excellente source. 

Avec Élise Jetté et Charles Trahan 

Une production QUB radio
Avril 2021

Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

This week on A Novel Console, Chris and Karradyne talk about their weekend and some friends visiting. Then Chris talks a bit about the things he liked about 2/17/21's Nintendo Direct. Karradyne discovers her newfound love for the characters in the Scott Pilgrim graphic novels, and Chris punches his way through Toronto in Scott Pilgrim vs. The World: The Game. They finish off their adventure with some delicious poutine from Gooda Fooda.  

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En 5 minutes se met à l’heure du confinement ! Avec Alloprof.ca, En 5 minutes vous propose de faire un peu de révision, question de se garder le cerveau frétillant durant les semaines de fermeture d’écoles et de lieux publics. Aujourd’hui, révision français, on accorde les adjectifs de couleur. Avec Mélanie Drolet et Charles Trahan

Pour de l’information concernant l’utilisation de vos données personnelles - https://omnystudio.com/policies/listener/fr

Wine and cheese get plenty of love but craft beer is gaining more respect for pairing with cheese.  I'll admit, this show was all for us.  Selfish, I know.  However, Chef Bernard McCoy shares some amazing info on pairing craft beer and cheese and we think you're going to enjoy it.

McCoy is a graduate of Le Cordon Bleu, a passionate craft beer fan, and a member of the "Kitchen Killaz" team at the renowned Brick Store Pub.  During our selfish session, we get some info on how to set up your pairing, how to best enjoy your beer and cheese pairing, and we sample a few cheeses with a few beers and see how well they play together.  Although there are guidelines when pairing, there are no rules.  McCoy says the main goal is to enjoy yourself.  Ideally, you'll find a combination that brings out flavors of the cheese or beer that you wouldn't have tasted, or a combination that makes muted flavors pop.  However, you do it, just have a good time.

• Karst Cave-aged with Creature Comforts Bibo Pilsner
  • Cheddar/gruyere blend from Karst in Vermont
  • Sharp and buttery
  • Also pairs with Kolsch or Cabernet Sauvignon
  • Accompaniments: Dark chocolate, soppressata, caramelized walnuts, dried apricots
• Ewephoria Sheep’s Milk Gouda with Trim Tab Mosaic Singularity and Old Nation Boss Tweed
  • From a small family farm in the north of Holland, aged 9-12 mos
  • Butterscotch sweetness and nuttiness
  • Also pairs well with bourbon, Malbec, Riesling
  • Accompaniments: Pears, whole grain bread, Italian speck. Gouda melts well and makes an excellent grilled cheese. As a dessert cheese with white or green grapes
• Bellamy blue and St. Bernardus Prior 8
  • From Sequatchie Cove Creamery in Tennessee
  • Raw milk cheese aged 90-120 days, rind is washed with applewood smoked sea salt
  • Also pairs with a smoky Rauchbier or Sauternes wine
  • Accompaniments: Toasted nuts, strong honey, cured meats and olives.
• Cravanzina and Zillicoah Saison
  • From Caseificio dell‘Alta Langa in the Southern Piedmont region of Italy
  • Cow and sheep’s milk soft rind cheese, ripened for about 15 days
  • Very soft and buttery, with earthy mushroom character

• Beats Brews & Life | Bernard's podcast feature craft beer talk, interviews w

Thanks for listening to Beer Guys Radio! Your hosts are Tim Dennis and Brian Hewitt with producer Nate "Mo' Mic Nate" Ellingson and occasional appearances from Becky Smalls.

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• Some American cheese slices
• 1 supportive Dad
• 1 injured finger
• 1 Job in Paris
• 1 Job in Dubai
• 1 Job in Copenhagen
• Some important lessons in humility
• A large amount of love for Bangkok

This week on NoSugarCoat, Pooja sits down with Chef Garima Arora of Restaurant Gaa in Bangkok. This Le Cordon Bleu trained chef has worked in some of the best restaurants in the world including Noma and Gaggan. She now runs her own restaurant in Bangkok.

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You can follow Garima at @arorgarima and Pooja at @Poojadhingra For more information, go to le15.com.  This is a Maed In India Production; check them out at maedinindia.com

• 1 Chef's knife
• A slightly drunk parrot
• Many sunny side up eggs
• 1 finely washed radish
• An unmarked pork shoulder
• 3 Michelin Star Restaurant
• 2 Michelin Star Restaurant
• 1 Michelin Star Restaurant
• Some Bhut Jholakia to taste
• And one pink latte to go

On this episode of NoSugarCoat, Pooja talks to Chef Pablo Naranjo Agular from Le 15 Cafe in Mumbai who grew up in Colombia and trained at Le Cordon Bleu before moving to India a few years ago.

Follow Pablo at @chefpablonaranjo and Pooja at @Poojadhingra.

For more information, go to le15.com.

This is a Maed In India Production; check us out at www.maedinindia.in