pairing

Embark on a sensory expedition that merges the rich heritage of Wisconsin cheese with the bold world of bourbon. My best friend Stephen Puetzer, a connoisseur of fine cheeses, sent me an array for the holidays to navigate some exquisite bourbon pairings. Together, we unlock the magic that happens when you sip a Kevin Kissner barrel pick from Chicken Cock alongside a bite of smoked cheddar, or the way Baker's 13 finds a creamy counterpart in smoked Gouda. Expect to be whisked away on a delectable journey that promises to tantalize your taste buds and elevate your whiskey experience to new heights.

The episode unfolds like a lively dinner party, complete with spontaneous moments and hearty laughter. One such unexpected delight comes when my parents phone in, adding a layer of warmth to our musings on whiskey and cheese pairings. We don't just stop at cheese, though; the inclusion of garlic salami and pepperoni takes the flavor exploration further, showcasing how even simple foods can dramatically alter the character of a bourbon. Through these pairings, I showcase the educational journey of matching these flavors, proving it's about more than just the taste—it's about the stories we share and the memories we create.

As we draw our tasting voyage to a close, I leave you with some expert recommendations to try at home. I reveal how salty cheeses can beautifully contrast with lower proof, wheated bourbons, or how the right chocolate can make a robust spirit sing. It's not only a lesson in whiskey and cheese but also a testament to the joy of discovery and the art of good company. So, grab your favorite bourbon, slice up some artisanal cheese, and let's revel in the joy of pairing whiskey and cheese together.

https://www.scotchybourbonboys.com

The HRN team went to the first annual Art of Cheese Festival in Madison Wisconsin to talk to the movers and shakers from all corners of the Wisconsin cheese world. In this episode Cutting the Curd host, Jessica Kesselman catches up with Marissa Mullen to talk about her Cheese By Numbers method of creating a cheese board. Former cheesemaker, H Conley, sits down with Kat Craddock to discuss taking Saveur Magazine independent and how food writers can find inspiration in surprising places (like architecture). And finally, H and Jessica taste champagne with the dynamic duo, Belinda Chang and Laura Werlin. These two James Beard Award winners discovered that they were the best pair of the weekend and used their respective wine and cheese expertise to explore what Wisconsin has to offer.

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Megan and Nicole provided a comprehensive overview of oxytocin, discussing its role in social bonding, maternal behavior, and pair bonding. They explained how oxytocin affects the sympathetic and parasympathetic nervous systems, and how a lack of oxytocin can lead to loner behavior and psychopathy. They also discussed the dangers of hook-up culture and how it can mess up oxytocin receptors in the brain, leading to anxiety, depression, and unregulated mental health. Additionally, they explored the impact of oxytocin on aging and metabolism, relationships and society, and the many benefits of oxytocin, including its ability to create bonds between individuals and its role in overall health and well-being.

Η Υρώ και ο Παναγιώτης συναντούν τον Σταμάτη Μυλωνά,ο οποίος τους μιλάει για το Σαββατιανό. Την πιο πολυφυτεμένη λευκή ποικιλία της Ελλάδας, την ιστορική ποικιλία που έχει συνδεθεί με την παραγωγή της ρετσίνας.

Μαθαίνουμε για το προφιλ της, τα ιδιαίτερα χαρακτηριστικά της και τις μεγάλες δυνατότητες της όταν καλλιεργηθεί και οινοποιηθεί σωστά.

Ταξιδεύουμε στο παρελθόν μαθαίνουμε ιστορίες για τον Αττικό αμπελώνα και τέλος στρώνουμε τραπέζι με επιλεγμένα Σαββατιανά που διαλέγει ο Σταμάτης και τα συνδυάζουμε γευστικά.

Σε αυτό το podcast το Σαββατιανό είναι ο πρωταγωνιστής και δοκιμάζουμε το pet nat από την οινοποιία Μυλωνά

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"Το κρασί με απλά λόγια" είναι μία σειρά από podcasts γι' αυτούς που αγαπάνε το κρασί και έχουν απορίες σαν αυτές του Παναγιώτη.

Η Υρώ Κολιακουδάκη Dip WSET απαντάει στις απορίες του Παναγιώτη Ορφανίδη σχετικά με το κρασί, απλά και με χιούμορ.

Υρώ Κολιακουδάκη Dip WSET:
Instagram: @irokoliakoudakis
Facebook: Iro Koliakoudakis

Παναγιώτης Ορφανίδης:
Instagram: @panagiotis_orfanidis
Facebook: Panagiotis Orfanidis

Σ' αυτό το podcast ο Παναγιώτης θέλει να μάθει πως να κάνει θεματικές οινικές βραδιές με φίλους στο σπίτι και η Υρώ προσπαθεί να του δώσει ιδέες, καθώς επίσης του δίνει συμβουλές πώς να το στήσει καλύτερα και τι να προσέξει.

Συγχρόνως η Υρώ και ο Παναγιώτης δοκιμάζουν το νέο αφρώδες κρασί Scaperdas freres από την Κυρ Γιάννη και μας εξιστορούν την ιστορία πίσω από την ετικέτα.

Ατέλειωτες οι ιδέες από τη γνωριμία μιας ποικιλίας ή μιας περιοχής μέχρι την ανακάλυψη της δύναμης της χρονιάς.

Διάθεση για κρασί να υπάρχει και λίγος χρόνος προετοιμασίας.

Ένα podcast γεμάτο χαρά και εξαιρετικές φυσαλίδες blanc de noir

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"Το κρασί με απλά λόγια" είναι μία σειρά από podcasts γι' αυτούς που αγαπάνε το κρασί και έχουν απορίες σαν αυτές του Παναγιώτη.

Η Υρώ Κολιακουδάκη Dip WSET απαντάει στις απορίες του Παναγιώτη Ορφανίδη σχετικά με το κρασί, απλά και με χιούμορ.

Υρώ Κολιακουδάκη Dip WSET:
Instagram: @irokoliakoudakis
Facebook: Iro Koliakoudakis

Παναγιώτης Ορφανίδης:
Instagram: @panagiotis_orfanidis
Facebook: Panagiotis Orfanidis

In this episode, Kaushik goes solo and interviews Ben Orenstein. Ben is a prolific Ruby developer, an amazing conference speaker, an ardent vim-ster, and now the CEO of Tuple.

Kaushik has been a big fan of Ben's work and was super stoked to talk to Ben and pick his brains on a host of topics: starting the company Tuple, pair programming in general, learning different programming languages and technology, giving better conference talks and more!

This episode is chock full of wisdom from Ben. Enjoy!

Links

• Pragmatic Programmer
• Tweet: Best Android Studio Pair Programming Service
• learntopair.com - Tuple's Pair programming guide
• Speaking for Hackers
• Tuple App - OSS
• Ben's talks:
  • Refactoring from Good to Great by Ben Orenstein
  • Idea to Validation to Launch - Microconf 2019
  • Write code faster: expert-level vim

Contact

Ben is @r00k listen to his podcast - The Art of Product

Follow @fragmentedcast or our Youtube channel

@donnfelker and donnfelker (on Instagram)

kau.sh's blog or @kaushikgopal (on Twitter)

Today on the show we will review how tonic water and sparklings can work as a flavor component in your cocktails that then can be paired to your cheeses. Plus, what are the differences in tonic water? We sit down live for the first time in Bushwick since the pandemic began to chat with Samantha Kane, a CCP certified cheesemonger and a regional key account manager at Fever-Tree USA.

Photos Courtesy of Samantha Kane.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!

Cutting the Curd is Powered by Simplecast.

On National Scotch Day, we commemorate the rich history of Scotch Whisky by indulging in a tasting of some of the most popular brands. Additionally, we delve into the origins of this beloved beverage through a brief history lesson. To add a touch of excitement, we engage in a Scotch-themed round of Name That Tune.

In terms of current events, we stay informed with The Jordy Files, our trusted source for news headlines. Furthermore, we explore the topic of relaxation in Ellys Bad Bitch Bible Study, where we discuss the importance of taking time for oneself and finding inner peace.

Join us as we raise a glass to National Scotch Day and all the joys it brings.

Links
JNC Official
https://www.jncpodcast.com

Thanks for listening...
Watch our show on YouTube & Subscribe!
https://www.youtube.com/jamsncocktailspodcast

This week on Beer Sessions Radio, Jimmy welcomes award-winners Peter Yi from Brooklyn Cider House and Ray Sheehan who created the “Best BBQ Sauce in the World” for an in-depth discussion on the classic American pairing of cider and BBQ. The gang will introduce not only insights into the makings of cider and BBQ, but also guide us to fully draw out their flavors by pairing them together!

The episode will start with Ray’s gradual yet monumental growth in the BBQ world that led him to the top of the sauce chain today, in contrast to Peter’s big swift shift to cider from the old wine palate that all started in Spain. Ray goes on to tell how he learned the fundamentals by helping local BBQ teams with the most menial tasks, before diving deeper into his book “Big Green Eggs Basics from a Master Barbecuer,” while Peter reminisces his discovery of the lost apple cider tradition that led him owning an apple orchard, providing the source materials for all his products. 

Sipping an old-world-style OEC pilsner, Ray will take us through his lists of BBQ-beer pairings, ranging from ribs with porters to hot wings with IPAs. He then grabs the mic to interview Peter on how to pair cider with smoked pork loin, and reveals hot takes on food-alcohol pairings and pourings that are only available to those who stay till the end!

Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!

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Grab your nearest stogie and fix yourself a proper drink. It's time for the My Cigar Pack Podcast. This first episode is an introduction to the MCP Dominican Republic Liaison and in-house YouTube Bro, MAC... he's quite the character. Enjoy!

Check us out on YouTube and Instagram @MyCigarPack

Rich Sheridan

Rich doesn’t just talk about joy in the workplace. He lives it every day at Menlo, the custom software and consulting company he co-founded in 2001 in Ann Arbor, Michigan. Rich’s passion for inspiring organizations to create their own joy-filled cultures leads him to address audiences across the world as well as throughout the United States. Today, listen to Rich first hand on how to build a workplace people love. We also talk about other things such as pairing and understanding the ACTUAL problem. Tune in to find out more.

Rich is CEO and Chief Storyteller at Menlo Innovations. He is a successful entrepreneur and author of two best-selling books—Joy Inc.: How We Built a Workplace People Love and Chief Joy Officer: How Great Leaders Elevate Human Energy and Eliminate Fear.

About Being An Engineer

The Being An Engineer podcast is brought to you by Pipeline Design & Engineering. Pipeline partners with medical & other device engineering teams who need turnkey equipment such as cycle test machines, custom test fixtures, automation equipment, assembly jigs, inspection stations and more. You can find us on the web at www.teampipeline.us.  

Links:

Rich Sheridan on Linkedin

About Being An Engineer

The Being An Engineer podcast is a repository for industry knowledge and a tool through which engineers learn about and connect with relevant companies, technologies, people resources, and opportunities. We feature successful mechanical engineers and interview engineers who are passionate about their work and who made a great impact on the engineering community.

The Being An Engineer podcast is brought to you by Pipeline Design & Engineering. Pipeline partners with medical & other device engineering teams who need turnkey equipment such as cycle test machines, custom test fixtures, automation equipment, assembly jigs, inspection stations and more. You can find us on the web at www.teampipeline.us

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.me
Mary or better known to her friends as Pra, is the founder of The Caviar Spoon, a platform that ties different types of brands to collaborate!
https://www.thecaviarspoon.com
Spending over eighteen months to get set up, hasn’t been an easy journey, however, is it about to launch, and let me tell you, is it going to take off in a big way.

Why did she decide to do it? Having spent over twenty years in the world of recruitment and headhunting, the way it came about, was after doing reviews within restaurants and hotels, there seemed a big gap for any types of collaborations, experiences, and a lot of overspending within the digital market.

Essentially, it is matching brands with brands, there are so many opportunities, and the platform is worldwide.
The craziest thing is that there is no-one doing it, so this is the very first of its kind.
Competitors have not always seen eye to eye, however there are always opportunities to works with brands that you never even thought would be possible, as an example Coors recently partnered up with National Geographic, they created a YouTube series, you can read all about it in the link below.

https://www.forbes.com/sites/steveolenski/2018/09/19/coors-light-and-national-geographic-discover-whats-next/?sh=6df78304a565

 One of the interesting things that Pra also discusses, is how hospitality as whole can reap the financial rewards in terms of experiences. The pandemic has now caused us to want more of the human connection and we are all craving incredible experiences, this is how business can have the upper hand.

 One of the key things, when starting a business on your own, is also about the sacrifices that have to be made in order to succeed, there will always be people who will doubt and critise what you do, but the most important things, is to not listen the naysayers, and put one hundred percent focus on what needs to be achieved.

 Once the platform has been launched, you can see the varied types of brands and talent, that have been chosen to be in The Caviar Spoon, from there you can personally hand pick the creative mind-blowing experiences that people have to offer, there is such an incredible talent pool from a global perspective, and the best thing is, it has all been vetted, and is just in one place!
All of that just from an idea that Pra had one day!

There is plenty of very savvy advise to anyone who wants to go into collaborations, explore ideas, explore brands, and essentially it is imperative that they love and protect your brand as much as their own.

Without doubt, Pra is about to launch a one-of-a-kind collaboration platform, make sure to sign up right away in the link below.
https://www.thecaviarspoon.com
You can follow the platform via Instagram -  https://www.instagram.com/thecaviarspoon/ 

 Stay tuned for next week’s show, we talk to one of the most creative and talented chef’s in the world!
Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.
Until next time, food is memories!

Follow The Chef JKP Podcast on Instagram HERE

Eat Your Heartland is back for Season 2. In our first episode of the new season, Capri is joined by author Jeanette Hurt. Jeanette has written 12 books about food and drink including Wisconsin Cocktails and The Joy of Cider: All You Ever Wanted To Know About Making and Drinking Hard Cider. Jeanette introduces us to unique Midwestern drinks such as the Wisconsin Old Fashioned and the ice cream cocktail. She also shares her knowledge of cider making and cider pairing.

Heritage Radio Network is a listener supported nonprofit podcast network. Support Eat Your Heartland Out by becoming a member!

Eat Your Heartland Out is Powered by Simplecast.

On today’s show, Jesse Sundstrom joins us from Ten Mile Brewing in Signal Hill, CA. Jesse and his family have always done things together. Since he was a little kid, they’d always head up to the family cabin to relax and have fun. Jesse shares how the family that camped together became the family that brews craft beer together. 

Support the Drinking Buddy Show!  www.thedrinkingbuddyshop.com

Yuto Someya joins Frank Rodgers on the Drinking Buddy Show to share the story of Yaegaki, the first sake brand to start brewing in the United States. Yuto talks about their founding over 350 years ago, their pioneering move to Vernon in the heart of Los Angeles in the 1980s, and Roga, their new venture brewed through a digital collaboration between their toji in Japan and the brewing team here.

Yuto Someya joined Yaegaki in Los Angeles in early 2019 after stints in airlines, import/export, and most recently, at Kirin. As the public face of Yaegaki in the US, Yuto shares the stories behind the small but mighty team in Vernon, including their veteran female brewery manager Reiko Wade.

Listeners of The Drinking Buddy Show get an exclusive 15% discount on Roga Sake, available only at www.rogasake.com. Use code THEDBSHOW from October 1 to October 31, 2020 and get 15% off Roga Junmai and Junmai Daiginjo Sake.

Support the Drinking Buddy Show!  www.thedrinkingbuddyshop.com

Frank Rodgers chats with Billy Melnyk, co-founder, CEO, and visionary behind Soto Sake. They talk about Billy's lifelong love of beverages starting at an early age in Ottawa, Canada. Billy also shares his love for music, travel, fine dining, and what led him to leaving a dream career at Bacardi to launch a global sake brand. Frank then gets Billy's recommendations on traveling in Tokyo, along with his pairing recommendations for Soto's Junmai and Junmai Daiginjo offerings. 

Frank chats with the hardworking duo behind Oakland's very own craft beverage - Den Sake. Yoshihiro & Lani Sako talk about their award-winning, locally produced sake made from California-grown rice, Oakland water, and Yoshi’s own koji. Yoshi explains his purposeful choices behind using Rue & Forsman Ranch's rice, working with unfiltered water, playing with the acidity in his sake, and more. Lani & Yoshi then share their vision for the future of the sake startup.