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Best Duck On Pork podcasts we could find (updated November 2019)
Best Duck On Pork podcasts we could find
Updated November 2019
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Duck on Pork
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A podcast that explores cultural boundaries and how not to be bored.
 
A podcast about starting a small livestock ranch from scratch. Hear all about the things we've learned and the mistakes we've made along the way.
 
On our culinary journey around Europe we'll be meeting the farmers and fishermen who produce our food, looking over the shoulders of the continent's top chefs and dining at numerous award-winning gourmet temples.
 
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A seafood specialty from the Polish city of GdanskRecipe for herring tartare on Polish black breadIngredientsServes two2 herring fillets2 slices of black bread or pumpernickel bread2 tablesspoons of diced sour pickles2 tablespoons of mayonnaise2 tablespoons of diced onions1 small bunch of chives1 small bunch of dilllemon juiceMarinade ingredien ...…
 
Simon Kaiser from the restaurant "Das Esszimmer" in Baden-Württemberg is promoting the comeback of an old breed of pig for gourmets, the Swabian Hall swine.Serves 6Suckling Pig LoinIngredients:1 loin/saddle or 2 separated cutlets/chops with the skinof a Swabian Hall suckling pigcanola oilfresh-ground salt and peppera sprig of fresh thymeSalt th ...…
 
The menu at the Sofie Hütte in the Val Gardena is more extensive and diverse than at the usual skiing chalet. Chef Markus Prinoth cooks bacon dumplings using typical products from the Dolomite region of South Tyrol.Makes 4 servings:100 g Tyrolean bacon or 'Speck'¼ onion200 g day-old white bread10 g butter30 g sunflower oil10 ml milk2 eggs1 bunc ...…
 
Lisbon‘s Nunes Real Marisqueira restaurant is thought to be one of the best fish restaurants in Portugal. Head chef Manuel Costa specializes in traditional dishes such as "Garoupa no forno".Grouper In The OvenIngredients of a portion of a person:- 300g of Grouper- 2 Units of White Potato- 1 Small fresh pepper- 100g Fresh Mushrooms (Champignons) ...…
 
Buon appetito! Michelin-starred Italian chef Ruggero Bovo makes pasta with crabs. The secret is in the herb mix that's typical for Burano, the island in the Venetian Lagoon where he is from.Tagliolini with Spider Crab(Serves one)Ingredients:100g crab meat20g onion, finely chopped6 cherry tomatoesProseccosaltpepperolive oil100g fine white flour1 ...…
 
A recipe with a history: "Hünkar Be?endi" means ' the Sultan enjoyed it'. We went to Istanbul to learn how to make this Turkish specialty with eggplant and meat.Recipe for "Hünkar Begendi"(Serves four)Ingredients:500g lamb5 tbsp butter1 onion2 cloves of garlic1 cup of tomato puree6 medium-sized eggplants1 glass milk or cream1 cup flour1 cup oli ...…
 
At the Camara Boierului restaurant in Sibiu, stuffed cabbage with polenta is a particular favorite. Head chef Ioan Aron learned his craft in France and Germany, but he'll never forget this recipe from his grandmother. Ingredients (Serves 4-6)Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 1 ...…
 
“Ravintola Nokka” is one of Helsinki’s most popular restaurants. A classic choice is wild duck. Chef Ari Ruoho prepares it with roasted pumpkin, forest mushrooms and butter.Lightly smoked wild duck, oven roasted pumpkin andblack currant sauce. 2 Wild ducks 1l Game stock 1dl Blackcurrants 1 Onion 1 Celery stick 2dl Red wine 2tbs Red wine vinegar ...…
 
Ouzo is Greece’s national drink and of course it’s also used in cooking. Lina Chioti is the chef at the Achivada Tavern on Lesbos. She shows us how to prepare octopus with the anise-flavored aperitif. Recipe for stuffed octopus à la carteIngredients for four servings:1 kg octopus4 fresh tomatoes 1 teaspoon salt1 teaspoon pepper2 onions2-3 star ...…
 
Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.RecipeServes 6 peopleSlow cooked pork cheeks, cabbage, and root vegetablesIngredients:16 Iberian deboned and cleaned pork cheeks4 medium size carrots 6 mediu ...…
 
Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.Recipe: Fish soupServes four- 400 g redfish fillets- 400 g San Pietro fillets- 4 half lobsters- 8 peeled scampi- 8 peeled red shrimp- 200 g octopus- 300 g squid- 6 ...…
 
The Viennese restaurant Figlmüller, which has specialized in traditional meat dishes for more than 110 years, reveals its recipe for the perfect coating and best accompaniment for a classic Wiener schnitzel.The Viennese restaurant Figlmüller has been a specialist in the preparation of the meat classic for more than 110 years and reveals the rec ...…
 
A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with DumplingsIngredients for 4 portions:800g beef from the haunch100 g bacon fat1/2 celeriac2 carrots2 parsley roots2 onions4 tbsp oil1 tbsp sugar1 tbsp mustard1 lemon2 bay leaves6 juniper berries1 bouillon cube1/2 tsp. pimento (allspice)200 ml whipping cream80 g cranberri ...…
 
Bretons like their crepes savory and filled with all kinds of interesting things such as ham, groundbeef, sausages and roquefort. Galettes are made with buckwheat flour.Recipe: Galette Bretonne - Breton CrêpesFor 6 portionsIngredients:250 g buckwheat flour1 egg40 g melted butterslices of cooked ham50 cl cold waterA pinch of saltPreparation of a ...…
 
Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli) For the Cheese Dumplings: Serves 4 Ingredients: ...…
 
The Catalans love it: salt cod salad. It's made with shredded salt cod, onions, tomatoes, and black olives. In Spain it's known as Esqueixada: a traditional dish with cult status.Recipe Salt Cod SaladIngredients for 4 Persons400 g raw salted cod (middle section from the back)60 g tomatoes40 g green onions20 g green bell pepper20 g black Aragón ...…
 
Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.Recipe:To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into.Ingredients:Shortcrust pastry and strudel dough (available as ready-made sheets)1.5 kilos of apples (a sour variety like Idared)1200 g cottage chee ...…
 
Chak Chak, a simple dish made from eggs, flour and honey is a staple food in Tartarstan. The capital, Kazan, even boasts a musem dedicated to the popular dessert. Euromaxx found out how to make the deep-fried delicacy.Recipe Chak ChakIngredients:For the dough2 eggs200 g. milkPinch of saltFor the syrup200 to 250 g. honeyOil for fryingPreparation ...…
 
The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellaccifor 4 people For the pasta:250g flour 100g wheat semolina250g egg yolk1 egg whiteFor the filling:100g fresh fava beans 200g fresh peas2 small arti ...…
 
It's been a while but we're back! Hear about how the summer has progressed, fire scares, kidding results, our CSA and special projects in this supersized episode. A podcast about starting a small homestead livestock ranch from scratch.By vicariousranch@gmail.com (Mike & Christy Larsen)
 
A Columbia-physics-PhD-turned-VC-in-Korea shares his insights about popular Korean streets and sketchy Russian dudes
 
It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau Ingredients: 5 eggs 200 g sugar 190 g flour 30 g cocoa powder pinch of salt some crushed vanilla bean half a lemon 1 liter cream 2 jars sour che ...…
 
The residents of the Italian island of Elba love seafood. Luciano Casini has owned the "Il Chiasso" restaurant in the town of Capoliveri since 1972. On today's edition of Euromaxx, Casini prepares an octopus soup.Ingredients to serve four: 2 stems of leek 1 kg of octopus 1 soup ladle of olive oil 1 large potato 2 sprigs of rosemary 1 litre of w ...…
 
The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato DumplingsServes twoIngredients:Leg of lamb - 120g per personFor the marinadeSalt, black pepper, lime juice, lime zest, ...…
 
Ari, a language and life enthusiast, likes drinking knowledge from a firehose. In the past few years, he has picked the Chinese language as his nutritional intake.Highlights:3:44 Ari's YouTube channel10:13 Ari vs Zuckerberg12:21 Ari's tricks for learning languages20:20 Chinese girlfriend24:50 Ari looks like a celebrity40:08 Ari learning Cantone ...…
 
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