Gilded Videos

Pineapple Meets Big Apple I had the pleasure of being the special guest this week on From Hawaii With Love a podcast hosted by Jenny Fujita and Joy Koerte which celebrates the beauty and culture of the Aloha State. The topic was Pineapple meets Big Apple , and we spoke about my recent adventure discovering the foods of Hawaii, and how Hawaiian cuisine has influenced foods on the mainland. I also spoke about our Gilded Fork Cookbook and offered some entertaining tips. You can find all their shows on www.fromhawaiiwithlove.com

A gorgeous male yellow-shafted gilded flicker (woodpecker) feeding at my bird feeder, then he flies away!Author: waywardmuse Tags: flicker woodpecker yellow-shafted gilded yellow shafted birds flickers woodpeckers birding feeder feeding fly flying flies Sonoran Desert Arizona nature wild wildlife Posted: 29 October 2009 Rating: 0.0 Votes: 0

We hope you're enjoying your sippets. We begin this week with Foody Goody, in which Luc explains that there's no such thing as Swiss cheese. If you think you've had some, you're deluding yourself. Yes, you are! Anyway, while your mind is still blown, consider this: we didn't start the fire. It was always burning. Did you know that in many French-speaking communities, French toast is called "pain perdu", which means, loosely, bread that was too proud to ask for directions? It's true. No matter what you call it, we hope you enjoy your Hungarian furry bread. If you want to tell us how many sippets you have, and whether they are inflamed, email us (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.

Chef Mark visits Caseficio Pennar in Asiago, Italy and learns about the different forms and ages of Asiago cheese with Lou Di Palo of Di Palo's Fine Foods of Little Italy. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business. Part 3 coming soon. Culinary Roundtable is a production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also known as Asiago Fresco. ReMARKable Palate is a Production of the Culinary Media Network. www.culinarymedianetwork.com

Chef Thomas Keller of the French Laundry and Per Se gives the keynote address at the Ferdinand Metz Foodservice Forum at the NY International Restaurant Show. He tells his story, and focuses on the element of teamwork that is at the core of his extraordinary success in the restaurant business. Parts 2 and 3 coming soon.

Video of my visit with Kirsten Dixon of the WinterLake Lodge in Alaska. Today, we're in the kitchen, and Kirsten shows us how to make gougeres, Gruyere cheese puffs. ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Mark continues his chat with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We learn about some of the unusual (and some may say, crazy!) flavor combinations of their chocolate truffles! ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

Chef Mark chats with Martha Brigham of Modern Dwellers Chocolate Lounge in Anchorage Alaska. We talk about the inspiration for the shop, and taste some of the traditional Mayan drinking chocolate. On the next show, we taste chocolate truffles! Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com The ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

A short teaser of what's to come soon from Chef Mark's journey to the WinterLake Lodge, deep in the frozen wilds of Alaska, and the culinary delights he discovered there.

Chef Mark shares a few quick tips on choosing zesters for taking the rind off lemons and limes. From bar zesters for making twists to fine microplane zesters. This is the third in a series of quick kitchen and shopping tips from ReMARKable Palate.

Had to cut it down quite a bit to meet youtube's length restrictions.

Chef Mark shares a few quick tips on choosing the right thermometer for your fridge, freezer and for measuring the temperature of your foods. This is the second of a series of quick kitchen and shopping tips from ReMARKable Palate. Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com The ReMARKable Palate is a production of The Culinary Media Network.

ReMARKable Palate Video #29: Cast Iron Tips Chef Mark shares a few quick tips on choosing and seasoning a cast iron skillet. This is the first of a series of quick kitchen and shopping tips from ReMARKable Palate. Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. The ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

ReMARKable Palate Video #26: A Taste of Friuli Venezia Giulia We speak with our friend Lou Di Palo from Di Palo s Fine Foods in Little Italy about Montasio Cheese and Prosciutto San Daniele from Friuli Venezia Giulia. Then we speak with winemaker Christian Beltrame about the expression of wine in the region.

Video highlights from the Culinary Media Network, the world's first all-food audio and video podcast channel. Celebrate the sensual pleasures of food! www.culinarymedianetwork.com

Short Promo Video with highlights of the ReMARKable Palate Video and Audio shows. Hosted by Chef Mark Tafoya. remarkablepalate.blogspot.comReMARKable Palate is a production of the Culinary Media Network.www.culinarymedianetwork.com

Preview of the Culinary Media Network's visit to Speckfest, the largest festival celebrating Speck, Alto Adige's proud contribution to the world of ham. We learn about production of this unique smoked and cured ham both from artisanal farmhouse producers and factory prodcuers, learn to taste with expert Lou Di Palo of Di Palo's Fine Foods in Little Italy, and goof around a little up in the mountains.

Fork in The Road Venice Jennifer and Mark stroll through the canals and sidepaths of Venice, discovering the beauty and romance of the city (and Mark learns some essentials of Venetian building names) A Fork in the Road is a production of the Culinary Media Network. www.culinarymedianetwork.com