Homemade Salami | Steve Lamb
Making your own salami is easy. Let Steve guide you through.
INGREDIENTS:
- minced shoulder of pork (2.5kg)
- 3% salt to the weight of the meat (75g)
- chilli (30g)
- cracked black peppercorns 40g
- orange zest (1 orange)
- 350ml wine
- sausage casings
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Expert tips on sustainable orchard growing from 'Pete the Permie'
Pete and wife Sylvia have worked their 6-hectare property for over 20 years, with about 3 ½ hectares under intensive cultivation. Their garden is a working system, part of their everyday lives. Pete is a full-time ‘permie’.
They live, breathe, and eat the place – propagating and selling fruit trees, teaching permaculture and life skills like cider, cheese and wine making, mentoring volunteers and apprentices and rearing rare breed animal species. As Pete says, ‘We have so many interests, it is hard to just focus on one!’
The garden is over 125 years old, a former dairy farm on a gently sloping block near Olinda, about an hour East of Melbourne. ‘We looked at over 150 properties, this one has beautiful volcanic soil – water & aspect. It fell through our fingers once but finally we managed to get it’. When they purchased the property in the early 90’s there were only 3 fruiting plants. Now they have over 1000!
Pete is known as an apple guy, with 400 plus different apple varieties planted in alphabetical order, grown for fresh fruit, preserving, cider and even timber. ‘The Blenheim orange is probably my favourite, a great apple but also really hard timber! I have a mortar and pestle made from it.'
Pete and Sylvia make the most of everything in the garden, eating, preserving, and fermenting their spoils and sharing the knowledge of growing them with those who come here. ‘We do it because this is how we live. The place is a drop-in centre on Fridays, when students come back and talk, make connections and grow their own paths. When they succeed we succeed’.
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Learn Why Wine Lovers are Flocking to OREGON - V is for Vino (EPISODE 201)
Oregon: Where Wine Lovers Can Have It All!
GET THE WINE AND RECIPES from the episode at:
Get more episodes FREE (and wine content!) at:
Mountains, valleys, bridges, gorges, rivers, cities, and countrysides: if you name it, Oregon has it! In this episode, we'll explore why the Willamette Valley has established itself as a premier growing region for Pinot Noir and Pinot Gris, the difference between sustainable/organic/biodynamic, fish on the Columbia River, make art in downtown Portland, cook some amazing fish dishes at Ned Ludd restaurant, and explore the Columbia Gorge. Time to venture outside of California on this inaugural episode of Season 2!
-Vince
V is for Vino | The Show to Pair with Your Wine.
WATCH the show. LEARN the story. DRINK the wine.
Become a wine expert with V is for Vino, The Show to Pair with Your Wine. On the free 30 minute show, your personal sommelier (aka really smart wine guy) Vince takes you on a video journey to meet the winemaker, learn about the grapes, see the region, and cook a dish that pairs. Then you can get the wine from the show delivered to your door at visforvino.com
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So what is V is for Vino?
It’s the first The Show to Pair with Your Wine where you get to WATCH. LEARN, DRINK. You can watch our show all about wine, and then get the wine from the show delivered to your door. Plus, the wine and recipe cards available at visforvino.com. It’s like virtual wine tasting!
-WATCH-
Join Vince your personal sommelier (a.k.a. smart wine guy) as he tours a new region each month. You’ll meet the featured winemaker, see the region, learn the grapes and wine topics, and cook a meal with a local chef that will pair perfectly.
-LEARN-
Learn different wine topics in each episode: from what is tannin to how to order wine in a restaurant. Plus, get the wine and recipe cards from each episode on visforvino.com
-DRINK-
What kind of club would this be without booze? You can purchase the wine we feature on the show from months featured region/winemaker delivered to your door, so you can drink along with us! It’s like virtual wine tasting!
-ON THIS CHANNEL-
You can watch full episodes, or get snippets of the V is for Vino show: learning how-to cook a great recipe or two, exploring new white wine, red wine, and wine topics, as well as the vine and wine world.
© 2019 V IS FOR VINO ALL RIGHTS RESERVED
STRANGE Fruits You've Never Heard Of!
Strange fruits you've never heard of from around the world! From the sacred fruit of Buddhist monks to the rotting stink of a tropical favorite
#14 Carambola
Often called a star fruit for it’s distinct pointed ridges, the Carambola is native to Indonesia, the Philippines, and other nearby regions. Used as an ingredient for a variety of juices, preserves, and relishes, the carambola is entirely edible. It’s yellow-tinged, translucent flesh is sour in the small breeds and sweet in the larger ones, but overall they have a tart and subtle taste. The skin of the carambola is thin and waxy, taking on different shades of yellow when ripe. Another particular feature of this produce is its gelatinous layer of goo known as aril that coats and protects about a dozen seeds per fruit.
#13 Peria
Often found in tropical climates, the Peria fruit is also known as the aptly named bitter melon. Recognizable by its bumpy, wart-like exterior and strange elongated shape, the innards of this fruit are spongy and surround big, flattened seeds. Unlike most other fruit, the peria can be eaten fresh or ripened, with the preferred stage of consumption dependant on the species. The Chinese peria, for example, is best when still mostly green and has a crunchy, hydrating texture resemblant of a cucumber except bitter. The flesh in this state remains a plain off-white. Other variations, however, taste best when allowed to ripen fully, when the skin of the fruit turns yellow and peels back, revealing sweet and juicy red pulp beneath. In addition to its culinary uses, this fruit has been used traditionally in herbal remedies and medicinal concoctions across the globe.
#12 Persimmon
Mostly popular in Asia, the Persimmon can be found around the world with varieties also harvested regularly in Mexico, the Philippines, and American Midwest. The fruit comes from tall trees that reach heights of anywhere between 15 and 60 feet. The flesh of the persimmon is dry and pucker-inducing until ripe when it produces its yellow-orange or orange-brown complexion. The fully developed taste is sweet and high in glucose for this fruit which is technically, albeit surprisingly, classified as a berry.
DLynn Proctor (SOMM) on Wine Tasting 101 for Financial Advisors & Hosting Events for the Affluent
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TODAY’S GUEST: DLynn Proctor - on Wine Tasting 101 for Financial Advisors, Hosting Events for the Affluent & A Customer Service Lesson from The French Laundry.
Welcome back to The Elite Advisor Blueprint! This week, I have a total bucket list moment. It was a show first, as I got to taste a couple of wines with my guest - and one of the foremost Sommelier wine experts in the world, DLynn Proctor. He's currently the winemaking ambassador for Penfolds Americas (yes, that famous Australian winery that produces one of the most iconic bottles in the world, Penfolds Grange)! If you love wine or want to hear about hosting incredible events that will blow your clients away ... you don't want to miss this unique conversation!
DLynn has been recognized as Wine Enthusiast Magazine's 40 Under 40 Tastemakers and has been featured in notable publications like Wine Spectator, The Tasting Panel, The New York Times and the Huffington Post.
Our paths crossed when DLynn was featured in one of my favorite documentaries of all time - the internationally acclaimed ‘SOMM’ directed by our mutual friend Jason Wise. You’ll hear plenty about the movie during our conversation, but do yourself a favor: If you love wine or just an incredible story, go watch this movie. I bet it will blow your mind like it did mine the first time I watched it!
And don't miss DLynn's free gift to The Elite Advisor Blueprint® Podcast listeners: A document that I like to call Hosting Your Own Wine Events 101 For Financial Advisors.” Think of it like a to-do list / checklist / timeline on everything required to host a great wine tasting. Perfect if this episode inspires you to host your own wine events.
YOURS FREE: Visit for all the show notes and to download Hosting Your Own Wine Events 101 For Financial Advisors”.
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Learn How SONOMA COUNTY Food & Wine Wins Farm to Table – V is for Vino (EPISODE 203)
Sonoma County, California: Diversity in Wine Country
GET THE WINE AND RECIPES from the episode at:
Get more episodes FREE (and wine content!) at:
Sonoma County is not only the birthplace of the California wine industry, it's one of the most diverse wine regions in the entire USA! From the coast to the mountains, Sonoma County's wines are as varied as its terrain. In addition to it's incredible wines, it's agricultural roots provide the perfect backdrop for a wine and food scavenger hunt. We'll start in the town of Sonoma, for which the county got it's name, before heading to the Russian River Valley, Sonoma Valley, and Dry Creek Valley, picking up food and wine along the way! We'll end up in Healdsburg at Journeyman Meat Co to learn all about making Salami, and make a true Sonoma County meal with all our gathered ingredients. Get lost in laid back wine country on this episode of V is for Vino!
-Vince
V is for Vino | The Show to Pair with Your Wine.
WATCH the show. LEARN the story. DRINK the wine.
Become a wine expert with V is for Vino, The Show to Pair with Your Wine. On the free 30 minute show, your personal sommelier (aka really smart wine guy) Vince takes you on a video journey to meet the winemaker, learn about the grapes, see the region, and cook a dish that pairs. Then you can get the wine from the show delivered to your door at visforvino.com
——————
Come to our Website!
Check out our Blog!
Follow us on Instagram!
Let's be friends on Facebook!
——————
So what is V is for Vino?
It’s the first The Show to Pair with Your Wine where you get to WATCH. LEARN, DRINK. You can watch our show all about wine, and then get the wine from the show delivered to your door. Plus, the wine and recipe cards available at visforvino.com. It’s like virtual wine tasting!
-WATCH-
Join Vince your personal sommelier (a.k.a. smart wine guy) as he tours a new region each month. You’ll meet the featured winemaker, see the region, learn the grapes and wine topics, and cook a meal with a local chef that will pair perfectly.
-LEARN-
Learn different wine topics in each episode: from what is tannin to how to order wine in a restaurant. Plus, get the wine and recipe cards from each episode on visforvino.com
-DRINK-
What kind of club would this be without booze? You can purchase the wine we feature on the show from months featured region/winemaker delivered to your door, so you can drink along with us! It’s like virtual wine tasting!
-ON THIS CHANNEL-
You can watch full episodes, or get snippets of the V is for Vino show: learning how-to cook a great recipe or two, exploring new white wine, red wine, and wine topics, as well as the vine and wine world.
© 2019 V IS FOR VINO ALL RIGHTS RESERVED
MRWA History of Margaret River Chardonnay
The story of Chardonnay planting in the Margaret River region
Fat Chance: Fructose 2.0
(Visit: Dr. Robert Lustig, UCSF Division of Pediatric Endocrinology, updates his very popular video “Sugar: The Bitter Truth.” He argues that sugar and processed foods are driving the obesity epidemic, which in turn affects our endocrine system. [10/2013] [Show ID: 25641]
Eating for Health (and Pleasure): The UCSF Guide to Good Nutrition
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UCTV features the latest in health and medicine from University of California medical schools. Find the information you need on cancer, transplantation, obesity, disease and much more.
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Watch Sugar: The Bitter Truth:
In the Kitchen with David | January 19, 2020
| Hey Foodies! Watch David Venable whip up some of his favorite, easy-to-prepare recipes, gourmet recipes and comfort food recipes! Whether you want to lengthen your list of homemade recipes or simply brush up on your cooking skills, be sure to tune in to QVC's In the Kitchen with David every week.
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Milk and Water I 2019
Simultaneously striving for and reflecting on the elusive nature of objectivity in documentary filmmaking, Milk and Water explores the contentious issue of waterway contamination in New Zealand from the outside American perspective of director Ian Spilman. Throughout the film, we hear from those on opposing sides of the rural/urban divide on this topic, providing a space for the contemplation of conflicting ideas, and seeking common ground. This film explores innovative farming technologies, the growing divide between urban and rural communities, the detrimental and positive effects of agricultural irrigation, how regulation plays a massively influential role on river health, and reveals the personal stories of the individuals closely involved.
Directed by Ian Spilman
75mins
Created for Master of Fine Arts Thesis Project at the University of Canterbury.
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Prairie Yard & Garden: Growing Grapes
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Growing quality grapes for the wine industry is an arduous process. Selecting varieties that perform well, while surviving the cold winter climate, is challenging but much more attainable with several cold hardy introductions. Florian Ledermann, owner of Cedar Rose Wild Vinyard, discusses his methods for growing quality grapes for commercial wine making. Larry Zilliox hosts.
Pastry Chef Attempts to Make Gourmet Pop Rocks | Gourmet Makes | Bon Appétit
Witness the crackling confection taking the world by storm! They're carbonation made solid. That's right folks, they're a modern marvel made to modify your mouth, a sensational symphony of splendid snaps and sparkles soothing your senses and sent straight to your stomach. And now for the first time ever, we present gourmet Pop Rocks, the product of a perfect marriage of scientific ingenuity and culinary craft, made by the clever and creative Claire Saffitz!
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This Rare Cheese Is Infested With Live Maggots
“Casu marzu” literally means “rotten cheese,” but in Sardinia, it’s a glory to behold. What starts off as a regular wheel of pecorino is then visited by cheese flies that lay their eggs inside, giving the formaggio its signature zing. But, with a nickname like “the world’s most dangerous cheese,” you can be sure that along with the cheese comes some risky business. Still, a handful of artisans continue to produce the traditional cheese, cementing its status in Sardinian culture.
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This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world.
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14 AMAZING Fruits You’ve Never Heard Of!
Top weird fruits that you haven’t heard of! These are the world’s exotic fruits with weird fruit names and even stranger exotic fruit pictures plus all of the different kinds of fruit and fruits you’ve never heard of!
9. Horned Melon
This dangerous-looking fruit is part of the melon and cucumber families. It is naturally found in Sub-Saharan Africa but is now cultivated in various other places, including the United States, Australia, and Italy. As you can probably tell by its name, the horned melon is covered in… well, horns. So, it might not seem like something you’d want to consume; however, the flavor is sweet and sour and is compared to a lime and banana mixture. The texture might be the weirdest aspect of the horned melon. The flesh is the consistency of jelly, and it is filled with cucumber-like seeds. When it is ripe, the outside is bright orange-red, and the inside is strikingly green. It can be eaten at any point during the ripening process. But, when it gets close to being overripe, you might want to keep your distance; this melon explodes to release its seeds. The horned melon can be used in numerous recipes, like salads, salsas, cocktails, or smoothies, but, it can also be eaten as-is. Keeping the fruit cold, or adding salt or sugar will enhance its flavor.
8. Jabuticaba
This alien-looking fruit grows on the Brazilian grape tree. It is a berry with thick skin that is generally about an inch and a half across. It is dark purple on the outside, and its flesh ranges from white to light pink. The texture is similar to gelatin, and it has up to four substantial seeds inside. Most of the time, the jabuticabas are eaten fresh off of the tree but are also used to make tarts, jams, and wines. Since they ferment very quickly, making non-perishable items is a great way to use them. They also contain numerous antioxidants, anti-cancer compounds, and anti-inflammatories, one of which is only found in the jabuticaba. Considering the name of the tree, it isn’t surprising that they look similar to grapes. However, the fruit grows out of the trunk, covering the bark in spherical clusters and adding to its surreal appearance.
Taste Test: Coffee Flavoured Wine
Can coffee-flavoured wine from a can possibly work? Team Lifehacker put its taste buds on the line in a bid to find out. On the menu: Cappuccino Chardonnay and Cabernet Espresso. .
How Jack Daniel's Tennessee Whiskey is made - BRANDMADE.TV
How Jack Daniel's Tennessee Whiskey is made - BRANDMADE.TV
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Founded in 1875 in Lynchburg in the Commonwealth of Tennessee, Jack Daniel’s is the best selling American whiskey to date. A unique flavor derived in part from charcoal mellowing and aging in charred barrels Jack knows what a true whiskey lover craves. Watch how Jack Daniel's Tennessee Whiskey is made.
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I'll have a Jack... That's all you need to say before the bartender reaches for a classic bottle and pours out a true icon of the south.
Jack Daniel's old No. 7 Whiskey has been on the road with everyone from the Rat Pack to the Rolling Stones. However, JD is just at home at local bars and college parties. Founded way back in 1875 in Lynchburg in the Commonwealth of Tennessee, Jack Daniel’s is the best selling American whiskey to date. A unique flavor derived in part from charcoal mellowing and aging in charred barrels Jack knows what a true whiskey lover craves.
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Robert Lustig | Talks at Google
Mango seed Germination - Easily grow Mango Tree from Seed - with Time Lapse and Result
This video with time-lapse shows you easy method on how to germinate a Mango seed and how to grow a mango tree from seed the Easiest way. Many People will not know the fact on how to grow a mango tree / plant and even how to plant a mango seed.
They perhaps think that sowing the mango seed along with its shell will result in germination without removing the outer hard shell first.
Here are the Steps involved on growing a mango sapling from seed:
1. Firstly Eat the Mango, If you find it Tasty then proceed with that seed.
2. Remove the pulp from the seed by eating or by scraping with knife.
3. Remove the outer seed shell carefully by slitting with a knife but without damaging the inner soft seed.
3a. Do not damage the inner seed
4. Put in a moist toilet paper and drop it in a polythene ziplock bag and keep in warm place. I prefer to place it for about 3 to 5 days in summer season under my covered counter wash basin draw.
5. Check back after 3 to 5 days and see the root development.
6. If they seem to be strong roots, Plant this in a pot as shown here.
7. put the root towards soil and keep half of the seed covered.
Watch Part 2 of this - 100 days old Mango Tree -
The Time lapse result is shown at the end of this video and also in our Monthly Updates -
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My Neighbor, Charles | 이웃집 찰스 Ep186/ Sarah from France is a wine curator. [ENG/2019.04.30]
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My Neighbor, Charles Ep 186
- Sarah Sookiang, born to a French father and a Korean mother, was born in France and spent her childhood in Korea, then returned to France. She, then, went to the U.S. to study politics and diplomacy at a prestigious university and settled down with a stable job. But suddenly, she decided to come back to Korea for the first time in 14 years for a start-up.
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Ms Lynn, Durian Cakes
Ms Lynn, Durian Cakes
Event Detail:
Date: 27 Jul 2016 to 29 Jul 2016
Time: 10.30am to 6.00pm
Venue: Kuala Lumpur Convention Centre (KLCC)
The Malaysian International Food & Beverage Trade Fair (MIFB) has been serving the food industry as the F&B business hub for 16 years. MIFB continues to play its role as a platform for the F&B industry players to introduce, exchange, and learn about the latest innovation and technologies from around the world. Moving towards the 17th year, MIFB, the tantalizing world of food business, aims to bridge the business connection between Malaysia and the world, the world and Asia.
Why MIFB?
MIFB is a platform for businesses from the F&B industry to showcase their products and services at an international level. With enhanced international participation, more than 15,000 trade visitors from around the world are expected to join MIFB 2016. MIFB welcomes players from the F&B industry to showcase their products & services including sweets & confectioneries, beverages, canned products, convenience food, dairy products, delicatessen products, food ingredients, food promotional boards, fresh & processed seafood, frozen food, gourmet food, halal food, herbs & spices, health & organic products, food technologies & machineries, wine & spirits and more.
Exhibitors at MIFB can benefit from the following:
Focused outreach initiatives
Extensive advertisement and news coverage through local and international media platforms, with a value worth more than RM1,200,000.00.
Online exposure through social media, news portals, MIFB official website and partners' website.
Invitations and show updates are sent out regularly to more than 10,000 F&B key players from around the world to inform them about MIFB latest happening.
Leverage on established partnerships with government agencies, associations, embassies, trade offices, chamber of commerce and media.
Extensive sourcing of potential buyers internationally and locally through MIFB activities & programmes.
Value added support for the exhibitors
Opportunities to introduce exhibitor's products and socialise with buyers through the various activities that will be organised during MIFB.
Pre business matching sessions between exhibitors and buyers.
Company profile will be listed in MIFB Show Directory which will be distributed to over 15,000 prospective buyers.
Sending out MIFB e-Mailers regularly to key players in F&B industry highlighting exhibitors' products.
Sponsorship opportunities are provided to exhibitors to increase brand exposure.
MIFB 2015 concluded successfully and received positive feedback from the exhibitors
MIFB 2015 post show statistics
323 exhibitors from 36 countries participated MIFB 2015. These countries include Australia, Bahrain, Bangladesh, Belgium, Brunei, Canada, China, Ecuador, France, Greece, Hong Kong, India, Indonesia, Iran, Italy, Japan, Korea, Lithuania, Macau, Malaysia, New Zealand, Oman, Pakistan, Poland, Qatar, Saudi Arabia, Singapore, Sri Lanka, Spain, Taiwan, Thailand, Turkey, UAE, United Kingdom, United States and Vietnam.
363 booths were occupied and 11 country pavilions were formed.
MIFB 2015 attracted more than 15,000 visitors and trade buyers from around the world.
RM144 million sales was generated during the 3-day event.
Day 1, Malaysian International Food & Beverage Trade Fair 2016, FULL VIDEO
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