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Contenu fourni par Jenn de la Vega. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Jenn de la Vega ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
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Culinary Word of the Day
Tout marquer comme (non) lu
Manage series 3300074
Contenu fourni par Jenn de la Vega. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Jenn de la Vega ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
Culinary Word of the Day is hosted by chef and author Jenn de la Vega. Subscribe to short, educational weekly dispatches to expand your vocabulary of the comestible across agriculture, technology, cooking techniques, food trends, and international cuisine. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
…
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43 episodes
Tout marquer comme (non) lu
Manage series 3300074
Contenu fourni par Jenn de la Vega. Tout le contenu du podcast, y compris les épisodes, les graphiques et les descriptions de podcast, est téléchargé et fourni directement par Jenn de la Vega ou son partenaire de plateforme de podcast. Si vous pensez que quelqu'un utilise votre œuvre protégée sans votre autorisation, vous pouvez suivre le processus décrit ici https://fr.player.fm/legal.
Culinary Word of the Day is hosted by chef and author Jenn de la Vega. Subscribe to short, educational weekly dispatches to expand your vocabulary of the comestible across agriculture, technology, cooking techniques, food trends, and international cuisine. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them.
…
continue reading
43 episodes
Tous les épisodes
×1 008 Esculenté: Finish and Leftovers 1:05:58
1:05:58
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1:05:58In this edition, Jenn and Alicia discuss how finishing your dishes can help achieve balance, all kinds of leftover hacks, and a peek at our new mini-series. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them. Hosted by Jenn de la Vega and Alicia Book. Knife logo by pixel artist Rachelle Viola Links Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
For further reading, check out,“ What to do with Leftover Food ” from Choose to Reuse, a program of Hennepin County, Minnesota. Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Tell us what you learned from season 2 for our mailbag episode Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
1 007 Esculenté: Resting, Residual Heat, and Doneness 49:45
49:45
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49:45In this edition, Jenn and Alicia discuss why you should rest meats, a way to optimize your oven, and the subjective nature of doneness. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them. Hosted by Jenn de la Vega and Alicia Book. Knife logo by pixel artist Rachelle Viola Links Tell us what you learned from season 2 for our mailbag episode Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
For further reading, check out Determining Doneness from Beef. It's What's For Dinner. Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Tell us what you learned from season 2 for our mailbag episode Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
A quick message from us at Culinary Word of the Day and what to expect from us in the coming months. Tell us what you learned from season 2 for our mailbag episode Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
For further reading, check out “ Go green and use residual heat when cooking” by Sylvia Tan for The Straits Times. Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Tell us what you learned from season 2 for our mailbag episode Buy our knife sticker! Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Instagram Follow CulinaryWoTD on Twitter…
1 006 Esculenté: Braising, Shallow Frying, and The Danger Zone 54:50
54:50
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54:50In this edition, Jenn and Alicia discuss why you shouldn't be afraid of braising, what foods you can shallow fry, and an important temperature range you should know. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them. Hosted by Jenn de la Vega and Alicia Book. Knife logo by pixel artist Rachelle Viola Links The Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy Foods Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
For further reading, check out the Nova Scotia Department of Agriculture Food Safety fact sheet . Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter
For further reading, check out “ THE CHEF: SAM HAYWARD; The Zen of Braising ” in the New York Times by Nancy Harmon Jenkins. Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
1 005 Esculenté: Broiling, Frying, & Deep Frying 1:01:47
1:01:47
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1:01:47In this edition, Jenn and Alicia discuss wok hei, what you need in the kitchen to broil, cooking mistakes, restaurant industry terms, and delicious fried items. Esculentè is a behind-the-scenes conversation podcast hosted by Jenn de la Vega and research producer Alicia Book. For every three culinary words, Jenn and Alicia discuss material from the cutting room floor in a series of bonus episodes. They answer listener questions and dive deep into the words as well as the humanity behind them. Hosted by Jenn de la Vega and Alicia Book. Knife logo by pixel artist Rachelle Viola Links The Elements of Wok Hei, and How to Capture Them at Home The Science Behind Why We Crave Loud and Crunchy Foods Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter…
Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter
Hosted by Jenn de la Vega Research by Alicia Book Videos edited by Chris De Pew Knife logo by pixel artist Rachelle Viola Links Suggest a word Support the show on Patreon! Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter
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