salami

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

California-based Olli Salumeria, known for its high-quality, artisanal salami, recently announced that it’s launching the first preservative-free salami in the North American market. In this episode of the Xtalks Food Podcast, Sydney talks about the company’s history of tradition, its products and the new preservative-free salami. Nitrates and nitrites serve several purposes in food preservation since they inhibit the growth of harmful bacteria, help to maintain the pink or red color of cured meats and contribute to the distinctive flavor of cured meats. However, there are concerns about the consumption of nitrates and nitrites, since they can form nitrosamines, some of which have been found to be carcinogenic in animal studies. The company’s new curing process relies on a simplified salt cure and naturally occurring polyphenolic compounds, which are beneficial antioxidants commonly found in foods like berries, dark chocolate and red wine. The team wonders whether salt should still be considered a preservative but praises the company for catering to consumers looking for clean label ingredients and products.

Also in this episode, Sydney talks about a recent phenomenon making waves on social media: water recipes. Water recipes refer to a variety of methods to enhance plain water by adding flavorings, typically sugar-free syrups, powdered flavorings or a combination of the two. The popular trend of sharing these water recipes on social media platforms, particularly TikTok, has been dubbed as #WaterTok. However, what began as a fun, quirky way for individuals to increase their water intake has also given rise to controversy. The line between water and juice seems to be blurring, causing many to question whether these enhanced beverages should still be classified as water. In addition, there is a debate around the excessive use of sweeteners in water recipes, with some nutritionists and dieticians cautioning against the use of artificially colored and flavored syrups. The team analyzes this trend from several angles, including from a business perspective and a sustainability point of view, but points out that, as with any viral food and beverage trend, moderation is key.

Read the full article here:

Olli Salumeria Pioneers First Preservative-Free Salami in North America

Water Recipes: The Rise and Controversy of the WaterTok Trend

For more food and beverage industry content, visit the Xtalks Vitals homepage.

Follow Us on Social Media 

Twitter: @XtalksFood
Instagram: @Xtalks
Facebook: https://www.facebook.com/Xtalks.Webinars/
LinkedIn: https://www.linkedin.com/company/xtalks-webconferences
YouTube: https://www.youtube.com/c/XtalksWebinars/featured

Come one come all to the grand opening of The Salami Show. In the first of this 10 episode podcast, Robby tackles the issues close to America's chest. In the News this week California bumblebees were reclassified as fish under the law (who said congress couldn't do a gøød job!). Robby chats with Kevin Leonardo, Tik Tok's premier bottom, about how to properly douche his anus. Next up, Robby shouts outs the MILFs of the word in a segment called MILFs. Finally, a pressing question with a definitive, correct answer.

This episode is dedicated to MILFs.

Shout out Mild Child for the kick ass outro music.

Follow the Show!

Twitter: @KrabbahCo
Instagram: @krabbahco
Facebook: Krabbah & Co.
Tik Tok: @krabbahco

Contact us:
(you should probably dm any of the social accounts tbh)
or
Email us!
info.krabbahco@gmail.com

Robby here .... thanks so much for listening. I really do appreciate it.

Today's recipe is Making Beautiful Charcuterie Boards With Ease.

Here are the links to some of the items I talked about in this episode: #ad
Charcuterie Maps
Fig Jam
Cutting Board For Charcuterie
Parchment Paper
Ramekins
Halloween Charcuterie Board
Thanksgiving Charcuterie Board
Butter Boards

This episode was originally published in February, 2022 as Episode #104.

Here's the Recipe Of The Day page with all of our recipe links.

If you want to make sure that you always find out what today's recipe is, do one or all of the following:

1. Subscribe to the Podcast,
2. Join the ROTD Facebook Group here  (this is a brand new group! You’ll be a founding member!),

Have a great day! -Christine xo
 

We begin with an introduction to Chris and his background, from his high school years working at a mom-and-pop restaurant through culinary school and into his professional career around the globe. He describes his time working for major meat packers in Chicago, and his eventual homecoming to Indianapolis where he founded Goose the Market. Goose the Market is an old-world style market where Chris has created a down-to-earth atmosphere for his customers to order their favorite cuts of meat, sandwiches and local Indiana produce. Chris describes what he wanted to accomplish with Smoking Goose and takes care to explain all of the process and patience he applies to his products. We learn about his thoughts on flavor profiles, how every sausage and salami differs in flavor and texture, his attention to detail in creating pleasant inconsistency and what he enjoys the most about this line of work.

#RideTheBucket with Nick and Jake as they sit down with the literal Salami Swami and Salami Monger, James and Duncan Forbes, the two brothers, who along with their mother Jane (the Salami Mama of course!), started and currently run North Country Charcuterie located at 1145 Chesapeake Avenue, Suite E Columbus, OH 43212.

In this conversation you'll hear the backstory of North Country Charcuterie, 3 business tips from the brothers, and a classic story about Big Jake laying down the law and keeping the streets of Columbus safe.

Find them online: 

• Website
• Facebook
• Instagram

HO HO HO! Dead ass, CLICK HERE and buy some cured meats for your loved ones this holiday season: 

Te comparto en este episodio algunos pensamientos sobre el autoaprendizaje, los distintos formatos de aprendizaje que existen y te comparto las siguientes técnicas y enfoques para aprender a aprender Pomodoro Technique, Jas Sessions, Salami Approach, Just in Time Learning. Déjame saber tus comentarios en mi correo hectorsosag@gmail.com

Patrick and Michael earn their Steezy, Duck Boat, and Orienteering merit badges this episode

It’s 2020 and the Hoes are seeing double. This week, Evie and Katie invite their significant others to review new finds and favorites from their local TJ’s. Do these Trader Bros have what it takes to bring Joe’s epic product descriptions to life? Will Evie ever settle on her next indie band name? Can Katie fit through a dog door? Find out on this special new year episode! 

In the cart:

Creamy Roasted Cauliflower & Onion Dip
Columbus Italian Dry Salami
Dark Russet Potato Chips
Ghost Pepper Potato Chips
Pub Cheese with Jalapeños
Milk Chocolate S’Mashing S’Mores

Michael Ruhlman has written some of the best cookbooks of the last 2 decades. His influence on how you're cooking right now can't be understated. He started out exploring food through the kitchen of the French Laundry with Thomas Keller and went on to write about how a chef is made at the Culinary institute of America. His other writing includes memoir, fiction and investigative writing. Tune in to hear Harry and Michael chat about everything from wooden boats to homemade salami.

Feast Yr Ears is powered by Simplecast.

Thanks so much for sticking with us for 600 episodes! We take a look back at what made us laugh (and learn!). In this episode, we introduce the greatest character in the show's history.

GET BONUS EPISODES, VIDEO HANGOUTS AND MORE. VISIT: http://patreon.com/wehaveconcerns

Get all your sweet We Have Concerns merch by swinging by http://wehaveconcerns.com/shop

Hey! If you’re enjoying the show, please take a moment to rate/review it on whatever service you use to listen.

Here’s the iTunes link: http://bit.ly/wehaveconcerns And here’s the Stitcher link: http://bit.ly/stitcherwhconcerns

Or, you can send us mail! Our address:

We Have Concerns c/o WORLD CRIME LEAGUE 1920 Hillhurst Ave #425 Los Angeles, CA 90027-2706

Jeff on Twitter: http://twitter.com/jeffcannata

Anthony on Twitter: http://twitter.com/acarboni

If you’ve seen a story you think belongs on the show, send it to wehaveconcernsshow@gmail.com, post in on our Facebook Group https://www.facebook.com/groups/WeHaveConcerns/ or leave it on the subreddit: http://reddit.com/r/wehaveconcerns