35 Burst results for "Nashville"

So Many Alerts (MM #3894)

The Mason Minute

01:00 min | Last week

So Many Alerts (MM #3894)

"The NASA minute. With Kevin mason I know I've talked about amber alerts before, and they're very important and very beneficial at times. But I found because we live in Tennessee and we have multiple interstates running through Nashville. It's almost like you lose track of these amber alerts because they're going off all the time. Here in Nashville, we've got three major interstates, north and south, you got interstate 65, northwest to southeast interstate 24, and then from west to east or east to west interstate 40. And that means a lot of drug trafficking, a lot of people trafficking and a lot of amber alerts. We'll get amber alerts maybe three or four times a week about things that are going on just north of the border in Kentucky, somewhere over in severe Bill or in Knoxville, or Chattanooga over on the east side of the state, and you can't keep track. You want to believe amber alerts are good things, but I'm afraid that if you get too many in one week, you just lose track of them. The potential for the system is great, but I think they've got to try something different or fix something to make it that much better. Because I'll be honest with you every time an amber alert goes off, I tend to tune out now because I just heard one. Sometimes hours earlier.

Kevin Mason Nashville Nasa Tennessee Knoxville Chattanooga Kentucky
So Many Alerts (MM #3894)

The Mason Minute

01:00 min | Last week

So Many Alerts (MM #3894)

"The NASA minute. With Kevin mason I know I've talked about amber alerts before, and they're very important and very beneficial at times. But I found because we live in Tennessee and we have multiple interstates running through Nashville. It's almost like you lose track of these amber alerts because they're going off all the time. Here in Nashville, we've got three major interstates, north and south, you got interstate 65, northwest to southeast interstate 24, and then from west to east or east to west interstate 40. And that means a lot of drug trafficking, a lot of people trafficking and a lot of amber alerts. We'll get amber alerts maybe three or four times a week about things that are going on just north of the border in Kentucky, somewhere over in severe Bill or in Knoxville, or Chattanooga over on the east side of the state, and you can't keep track. You want to believe amber alerts are good things, but I'm afraid that if you get too many in one week, you just lose track of them. The potential for the system is great, but I think they've got to try something different or fix something to make it that much better. Because I'll be honest with you every time an amber alert goes off, I tend to tune out now because I just heard one. Sometimes hours earlier.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Nasa Tennessee Knoxville Chattanooga Kentucky
Curry hot, Durant not...Managers honored...Curley Culp dies

AP News Radio

01:00 min | 2 weeks ago

Curry hot, Durant not...Managers honored...Curley Culp dies

"AP sports I'm Josh Rowntree will start in the NBA the stars were out in full force in Brooklyn as Stephan curry scored a game high thirty seven points as the warriors down the next one seventeen to ninety nine Baden Bogdanovich scored twenty seven points and the jazz crush the seventy Sixers one twenty eighty five the clippers ran away from the spurs one of six ninety two in the NHL the Panthers are now eleven two and three on the year as Florida topped the New York Islanders six to one record quest with a goal and an assist in the win Toronto goalie Jack Campbell made twenty four saves as the maple Leafs blank Nashville three nothing Carolina doubled up Vegas forty two in college hoops to upsets of top twenty five teams Tuesday Jared Rhoden scored sixteen points and honoring scene all stunned fourth ranked Michigan sixty seven sixty five in Ann Arbor twelfth ranked Oregon got blasted home by B. Y. U. eighty one to forty nine and in college football Virginia Tech and coach Justin Fuente mutually agreed to part ways ending twenty six year run with the Hokies I'm Josh Rowntree AP sports

Josh Rowntree Stephan Curry Baden Bogdanovich Sixers AP NBA Brooklyn Warriors Jack Campbell Clippers New York Islanders Jared Rhoden Spurs Panthers NHL Maple Leafs Florida Toronto Nashville B. Y. U.
Gas Stations (MM #3891)

The Mason Minute

01:00 min | 2 weeks ago

Gas Stations (MM #3891)

"The NASA minute. With Kevin mason, I don't know if you're seeing the same thing where you are, but I've noticed here in Nashville that gas stations are now very unsafe places, and it doesn't matter the time of day. But if you go after dark, it's even scarier. We've had a problem with panhandlers at gas stations for years here in Nashville, but now every time I turn on the news, somebody's robbing a gas station, which of course doesn't surprise you, but not only that, you see people getting stabbed, getting shot all at gas stations all the time. Now perhaps it's because they're all attached to convenience stores and they're open 24 hours a day so the lights are always on. But I also think it has to do with the fact you got the convenience store, which has got maybe one at max two or three people in the store, but outside, sometimes 15, 20 pumps, and there is no security. There's no safety. Just bright lights and easy targets. I know times have changed and the world has changed and it's going to continue to change as we change to electric vehicles, but it still got me worried. Is it just here in Nashville that we're having so much problem with gas stations or is this all around the country? What can we do about it right now?

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Nasa
Gas Stations (MM #3891)

The Mason Minute

01:00 min | 2 weeks ago

Gas Stations (MM #3891)

"The NASA minute. With Kevin mason, I don't know if you're seeing the same thing where you are, but I've noticed here in Nashville that gas stations are now very unsafe places, and it doesn't matter the time of day. But if you go after dark, it's even scarier. We've had a problem with panhandlers at gas stations for years here in Nashville, but now every time I turn on the news, somebody's robbing a gas station, which of course doesn't surprise you, but not only that, you see people getting stabbed, getting shot all at gas stations all the time. Now perhaps it's because they're all attached to convenience stores and they're open 24 hours a day so the lights are always on. But I also think it has to do with the fact you got the convenience store, which has got maybe one at max two or three people in the store, but outside, sometimes 15, 20 pumps, and there is no security. There's no safety. Just bright lights and easy targets. I know times have changed and the world has changed and it's going to continue to change as we change to electric vehicles, but it still got me worried. Is it just here in Nashville that we're having so much problem with gas stations or is this all around the country? What can we do about it right now?

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Nasa
Keith Getty Describes New Album 'Confessio,' a Love Letter to His Irish Heritage

The Eric Metaxas Show

01:49 min | 2 weeks ago

Keith Getty Describes New Album 'Confessio,' a Love Letter to His Irish Heritage

"Book. But we're here to talk about your album. Tell us my friend. Confessio, this goes back to Irish American route. So you're in Nashville now, but you're from Ireland, and your wife is from Ireland. And talk and talk about the album, confessio, brand new album. Will you kindly interview us before sing global last year? We started the family him saying and did sing global all last year through the pandemic. And then we were honestly our heads were just fried. And so we went home for a year. So 7 days after 7 days after sing global, we flew home, 9 11. It's an easy day to remember, getting in a plane. On 9 11, we flew back to Ireland, and we stayed in Ireland for the whole year. Like John Lennox and C. S. Lewis and Allison McGrath and many other people who you know, we come from that tiny little north coast of Ireland and we spent the year there. And this album really is a love letter to that. You know, we, you know, we come from this place that Christianity is 17th centuries old that until the 1980s gave more missionaries per capita than any country in the world. South Korea and I give the most. And but also, but also this connection as you brought our four daughters who are all American citizens. He brought them back. We're all born in America. As he brought them back to their heritage and explained to them, here's been kind of donegal or John Newton's boat came in and he wrote, begun to write amazing grace. Here's here's where beat on my vision was written. And here's our culture and we began to realize that even as musicians that everything from country music to bluegrass to gospel songs to ship note hem the day to American and Appalachian music are all outgrowths of our own scotch Irish tradition that we have. And so this album was just really, I think it's a love letter to our

Ireland John Lennox Allison Mcgrath Nashville C. S. Lewis North Coast South Korea John Newton Donegal America
Tennessee pastor tackles gunman during church service

AP News Radio

00:35 sec | 3 weeks ago

Tennessee pastor tackles gunman during church service

"Metro Nashville police say the heroic actions of a Tennessee pastor who tackled a man waving and pointing a gun during a service save the church from further violence police say no shots were fired during the incident Sunday in Nashville light mission Pentecostal church the police statement says a twenty six year old man pulled a gun as the pastor was praying with several people at the altar and told everyone to get up as he waved and pointed a gun at the congregation the pastor tackled the man and then several church members help to disarm and hold him until officers arrived police say he was charged with fifteen counts of felony aggravated assault I'm Walter Ratliff

Nashville Light Mission Pentecostal Chur Tennessee Walter Ratliff
Las Vegas Raiders star to be charged in fatal car crash

AP News Radio

00:34 sec | Last month

Las Vegas Raiders star to be charged in fatal car crash

"Solo home run and doubled in another run in the NFL Las Vegas police and his attorneys say now former raiders wide receiver Henry Ruggs the third has been hit with multiple felony charges after a fiery vehicle crash left a woman dead and rugs and his female passenger injured court records indicate that he faces felony charges of D. U. I. resulting in death and reckless driving late Tuesday night the raiders officially released the second year wide out on the hardwood in the NBA the heat Lakers box jazz and sons all won it in the NHL winners included the flyers Montreal Toronto Minnesota Winnipeg Nashville the Canucks Anaheim in the sharks I'm

Henry Ruggs Raiders D. U. I. NFL Vegas Lakers NBA Flyers Montreal Toronto Minnes NHL Canucks Anaheim Sharks
Saros leads Predators to 3-2 shootout win over Islanders

AP News Radio

00:42 sec | Last month

Saros leads Predators to 3-2 shootout win over Islanders

"Shootout goals by Filip Forsberg and Roman Yossi sent the predators to a three two win over the islanders tenant you know had a pair of game tying tallies answering goals by if any bodily aches and Oliver Wahlstrom we want to be a team that's are never gives up from worries stars working team out there we want to be so I think that's just the mindset that we have going on and especially our line we we know we're good and we know how we can help the team so that's what we're trying to focus on during UC saros stopped thirty four shots in Nashville's third win in a row the islanders energy two game winning streak but three oh one two sets and one to start Ilya Sorokin made twenty one saves after recording shutouts in back to back games last weekend I'm Dave Ferrie

Filip Forsberg Roman Yossi Oliver Wahlstrom Islanders Ilya Sorokin Nashville Dave Ferrie
Titans stop Allen on 4th down, hang on to beat Bills 34-31

AP News Radio

00:44 sec | Last month

Titans stop Allen on 4th down, hang on to beat Bills 34-31

"The Tennessee Titans use their MVP caliber work horse to beat the Buffalo Bills thirty four thirty one at Nissan stadium Derrick Henry had twenty carries for a hundred forty three yards and three touchdowns in the win Henry seventy six yard touchdown in the second quarter turn the game around for the Titans but he credits the whole his office of line made for him it's a big big guys got good the number is is a great job walking in on my days seem to hold a hearing dot org or something R. T. buffalo's Josh Allen with an impressive thirty five of forty seven for three hundred fifty three yards and three touchdowns despite the loss in the waning seconds of regulation however is built on a fourth and one for the Titans three but he couldn't pick up the yard slipping behind the line of scrimmage and ending the game both teams are now for into and leave their respective divisions German takeover Nashville

Derrick Henry Tennessee Titans Buffalo Bills R. T. Buffalo Josh Allen Titans Nissan Henry Nashville
Bachelorette Parties (MM #3862)

The Mason Minute

01:00 min | Last month

Bachelorette Parties (MM #3862)

"The mason minute. With Kevin mason. For the last few years, they've been telling us that Nashville was the number one destination for bachelorette parties in America. I spent a lot of time in Vegas, I spent a lot of time in New Orleans and horse been living here for about 15 years and I always knew more and more bachelorette parties were here. But over the weekend, it got confirmation of just how crazy it was. Friend of mine was in town to spend the weekend, so we went out grabbed dinner and then went over to her hotel and just going to hung out in the lobby area the atrium area, if you will, and just kind of chatted for a while, and every time we look at the door, another bachelorette party either on their way in or on their way out, I think in the time we were there, I saw maybe a half a dozen different bachelorette parties coming either in or out. Now maybe some duplicates, but I don't think so. But what amazed me? That was just one hotel. One of hundreds of hotels we have here in Nashville. And this one wasn't even located close to the downtown area to the lower Broadway area. The national is the hotspot. It is the its city, especially for bachelorettes, which is just something I don't understand the need to celebrate in the desire and well, I guess I've been married too long and that makes perfect sense.

Kevin Mason Nashville Mason New Orleans Vegas America
Bachelorette Parties (MM #3862)

The Mason Minute

01:00 min | Last month

Bachelorette Parties (MM #3862)

"The mason minute. With Kevin mason. For the last few years, they've been telling us that Nashville was the number one destination for bachelorette parties in America. I spent a lot of time in Vegas, I spent a lot of time in New Orleans and horse been living here for about 15 years and I always knew more and more bachelorette parties were here. But over the weekend, it got confirmation of just how crazy it was. Friend of mine was in town to spend the weekend, so we went out grabbed dinner and then went over to her hotel and just going to hung out in the lobby area the atrium area, if you will, and just kind of chatted for a while, and every time we look at the door, another bachelorette party either on their way in or on their way out, I think in the time we were there, I saw maybe a half a dozen different bachelorette parties coming either in or out. Now maybe some duplicates, but I don't think so. But what amazed me? That was just one hotel. One of hundreds of hotels we have here in Nashville. And this one wasn't even located close to the downtown area to the lower Broadway area. The national is the hotspot. It is the its city, especially for bachelorettes, which is just something I don't understand the need to celebrate in the desire and well, I guess I've been married too long and that makes perfect sense.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Mason New Orleans Vegas America
Too Many Locations (MM #3859)

The Mason Minute

01:00 min | Last month

Too Many Locations (MM #3859)

"The mason minute. With Kevin mason. You see people talking all the time about the employee employment shortage these days and what's going wrong and where you sit on the political fence kind of determines your view on everything. I was driving down the road the other day and realized something. We sometimes have too many locations of fast food places, and that may also be part of the reason why we have such an employer employee shortage. I was driving down a road here in Nashville, which kind of spans about three or four cities. From Nashville into some of the suburbs. And as I was driving down Lebanon pipe the other day, I realized I just passed three KFCs within the span of about 5 miles. Straight line all on the same side of the street, three Kentucky fried chickens. Do we really need that many KFCs that close together in the same neighborhood now I realize there are three technically different suburbs, but at the same time do we need that many? How many more burger kings or McDonald's do we need? Yes, I realize we like having the convenience of something nearby around the corner, but could that be part of our problem too? We're overbuilding just a thought process. I could be wrong, but it's got me wondering.

Kevin Mason Nashville Mason Lebanon Kentucky Mcdonald
Too Many Locations (MM #3859)

The Mason Minute

01:00 min | Last month

Too Many Locations (MM #3859)

"The mason minute. With Kevin mason. You see people talking all the time about the employee employment shortage these days and what's going wrong and where you sit on the political fence kind of determines your view on everything. I was driving down the road the other day and realized something. We sometimes have too many locations of fast food places, and that may also be part of the reason why we have such an employer employee shortage. I was driving down a road here in Nashville, which kind of spans about three or four cities. From Nashville into some of the suburbs. And as I was driving down Lebanon pipe the other day, I realized I just passed three KFCs within the span of about 5 miles. Straight line all on the same side of the street, three Kentucky fried chickens. Do we really need that many KFCs that close together in the same neighborhood now I realize there are three technically different suburbs, but at the same time do we need that many? How many more burger kings or McDonald's do we need? Yes, I realize we like having the convenience of something nearby around the corner, but could that be part of our problem too? We're overbuilding just a thought process. I could be wrong, but it's got me wondering.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Nashville Mason Lebanon Kentucky Mcdonald
Street Names (MM #3857)

The Mason Minute

01:00 min | Last month

Street Names (MM #3857)

"The mason minute. With Kevin mason what's the old saying if it's not one thing, it's another. There's a controversy going on right now in one of Nashville's suburbs called Madison, and there's a fight going on about street names. In particular, renaming some city streets. The city council and the Chamber of Commerce want to rename a city street and honor someone who is a big player in the Chamber of Commerce world of just passed away. People are upset because they think there are better people if you're going to rename streets to have those streets named after. So we're arguing not over a brand new street name, but renaming streets and who should be honored. I just kind of shake my head. Number one, I've been through not only street renamings, I've been through an actual town renaming. I can't imagine being a business or a person having to go through that today. It's kind of crazy to think we're arguing over street names, especially in a town like Nashville or the suburbs even that continue to grow and new streets are added all the time. Why not name the next new street after this person, rather than renaming something an inconveniencing so many hundreds upon hundreds of people in businesses just makes no sense to me whatsoever.

Kevin Mason Chamber Of Commerce Nashville Mason Madison
Street Names (MM #3857)

The Mason Minute

01:00 min | Last month

Street Names (MM #3857)

"The mason minute. With Kevin mason what's the old saying if it's not one thing, it's another. There's a controversy going on right now in one of Nashville's suburbs called Madison, and there's a fight going on about street names. In particular, renaming some city streets. The city council and the Chamber of Commerce want to rename a city street and honor someone who is a big player in the Chamber of Commerce world of just passed away. People are upset because they think there are better people if you're going to rename streets to have those streets named after. So we're arguing not over a brand new street name, but renaming streets and who should be honored. I just kind of shake my head. Number one, I've been through not only street renamings, I've been through an actual town renaming. I can't imagine being a business or a person having to go through that today. It's kind of crazy to think we're arguing over street names, especially in a town like Nashville or the suburbs even that continue to grow and new streets are added all the time. Why not name the next new street after this person, rather than renaming something an inconveniencing so many hundreds upon hundreds of people in businesses just makes no sense to me whatsoever.

Mason Minute Kevin Mason Baby Boomers Life Culture Society Musings Chamber Of Commerce Nashville Mason Madison
Stolen Vehicles (MM #3856)

The Mason Minute

01:00 min | Last month

Stolen Vehicles (MM #3856)

"The mason minute. With Kevin mason. Over the last couple of years, Nashville has seen a huge increase in stolen vehicles, where a growing city where the it city so an increase in stolen vehicles shouldn't be surprising. But that's not the part of it that surprises me most. The part I'm surprised with is how many people steal vehicles with small children strapped into baby seats in the back seat. So basically people are stealing vehicles with a child on board. It happened last week at a local Kroger store, a set of parents were shopping inside and had left the car running with the child strapped in outside the parking lot. Now that's just beyond boggling to me and I don't understand it, but it's not the first time anything like that has happened. Happens to gas stations all the time. People stop for gas or stop to go get cigarettes or whatever they're doing at the convenience store. Don't lock their doors, leave their car running and leave a baby in the back. It's not just stolen vehicles. It becomes stolen children. The good news so far, every one of those vehicles stolen has later been found with the child inside and the child okay. Very strange

Kevin Mason Kroger Store Mason Nashville
Stolen Vehicles (MM #3856) - burst 1

The Mason Minute

01:00 min | Last month

Stolen Vehicles (MM #3856) - burst 1

"The mason minute. With Kevin mason. Over the last couple of years, Nashville has seen a huge increase in stolen vehicles, where a growing city where the it city so an increase in stolen vehicles shouldn't be surprising. But that's not the part of it that surprises me most. The part I'm surprised with is how many people steal vehicles with small children strapped into baby seats in the back seat. So basically people are stealing vehicles with a child on board. It happened last week at a local Kroger store, a set of parents were shopping inside and had left the car running with the child strapped in outside the parking lot. Now that's just beyond boggling to me and I don't understand it, but it's not the first time anything like that has happened. Happens to gas stations all the time. People stop for gas or stop to go get cigarettes or whatever they're doing at the convenience store. Don't lock their doors, leave their car running and leave a baby in the back. It's not just stolen vehicles. It becomes stolen children. The good news so far, every one of those vehicles stolen has later been found with the child inside and the child okay. Very strange

Kevin Mason Kroger Store Mason Nashville
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:55 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Of the class and let's get right. Today's topic I wear a hat keeps me warm in the winter and it keeps me warm in the summer when. I'm in a store or restaurant that has its air conditioning said Solo that it feels like a brass toilet seat on the shady side of an iceberg. So imagine how I felt when I walked into a classy restaurant and I'm told I can't get a table unless I checked by hat to hat for. Christ's sake does not like I walked in with an AK forty seven or a horse with diarrhea for some reason. The restaurant thinks it's too good for hats and if customers want to wear a hat go someplace else. We don't want today. We're going to talk about pretentious restaurants. And why they think that all men should be wearing a coat then they give you some little green jacket that doesn't fit. It was probably picked up at a second hand store. And if the guest embarrassed and who wouldn't be that's their problem because the restaurant has its standards and it's more important that those followed even if it makes the paying guest feel unwelcome by now. You know where I come down on the issue so what to others have to say the Huffington Post warning signs that you are in or about to enter a pretentious restaurant. The first is its name. If it's unpronounceable those fuller Shea. Anything hide your wallet. Ambience is a factor. The walls packed with old books. Bad examples of modern art or antics. It's probably a pretentious restaurant. If the menu includes Foams deconstructed anything ingredients. You wouldn't feed the neighbor's cat than the food is over shaft honestly. I been at a restaurant that had a deconstructed B. L. T. Sandwich now. Most of US would call that a salad topped with tomatoes croutons and Bacon but says labeled deconstructed. It costs three dollars more. The next sign of pretentious restaurant is held childlike. It is fried twinkies with C. Salting one lastly look the people around you if the people are wearing two thousand dollar suits or a dripping with jewelry. They're there to be seen not because they believe the food is just that good. It's probably not in twenty sixteen. The New York Post did review of a new restaurant called Guenter seeger. If you wanted to see the menu forget about there isn't one you pay one hundred eighty five dollars per person and you get whatever everyone else is having that night and you pay that money upfront. But it does include tip. You pay another hundred and fifty dollars for a wine pairing but it's difficult to know what wine to order when you don't know what you'll be eating as for the menu you get that as you're going out the door. The restaurant that says closed no surprise there. Then there are. The plates chargers with plates have become passe instead. Our food is served to us on a plank of wood a slate rapid paper or ball jar in London. There's a relatively new restaurant called Muse. The hundred eighty five dollar tasting menu tells you little about what you're going to eat after all. Do you think you know better than the chef what you should eat. The first course in this tin item tasting menu is called always picking. If that doesn't help you understand what you're going to be served. The chef offers this helpful description. Snacks inspired by the season. This stems from the recollections of being in the garden with my mother picking anything that was edible. Oh good random food the rest of the menus pretty much based on the Chefs Childhood Memories. Now we finish up with what is one of the least pretentious restaurants in the world McDonalds. A recent AD in Britain takes a chef's knife to a pretentious restaurant at age says the advert was created by Leo Burnett and reminds viewers. That it's ingredients are also used by other outlets. Put a link to that in the show notes so now when it comes to pretentious restaurants. Pick a place where you like the food. Feel comfortable and know what you'll be eating. That makes you a smart cookie. Hungry in Nashville is brought to you by out of my pocket. Productions and copyrighted by me. Jim grinstead you can listen to hungry in Nashville on our website. Hungry NASHVILLE DOT COM. Or wherever you get your podcast you can follow us on facebook or enter your email address on the website. So you'll be notified when new episodes released but the best thing you can do to support us is tell your friends about the podcast and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. Send it to idea at Hungary in Nashville Dot Com. Thanks for listening. May you will..

US Nashville Solo Huffington Post facebook McDonalds Hungary Foams Jim grinstead Guenter seeger Leo Burnett Muse L. T. Sandwich London Britain The New York Post
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

07:40 min | 1 year ago

"nashville" Discussed on Hungry In Nashville

"Say Aren't you a smart cookie? The fact that you're listening to this program tells me that you're intelligent curious and ready. Learn new things so take your seat with the rest of the class and let's get right. Today's topic today is all about salt where it comes from how to best use it in the kitchen and cook on a Himalayan Salt Block. We need to start off with a basic fact. All Salt has sea salt. They're faint traces of salt. That were delivered by meteors asteroids. And the like but it's highly unlikely you'll ever taste any of that if you're eating salt. Thank in ocean. Only six percent of all salt produced goes human use. The rest goes for other things including keeping your roads free vice. So what's the deal with restaurants and Stores Selling Sea salt as a specialty item? Those high prices are likely trying to trick you into thinking. You're getting something exotic. You aren't the differences insult our in taste texture and processing. There are two main ways of getting salt. Evaporation and mining evaporation straightforward. You lay out some sea salt. Let The Sun do its thing and what's left to salt and some impurities that will be removed. Salt also comes from mining for heavy equipment is used to carve out the underground salt deposits. This Salta sometimes called rock salt a high. You say if all salt is sea salt than what is it doing underground. What you're seeing is whereas see used to be when you're cooking seasoning is essential. It's important taste the food before putting it in front of your guests so you know whether it needs more salter pepper. It's cooking one. Oh one salt. Nearly always enhances flavor so it becomes a necessity pepper is a spice and that uses optional. The National Center for Biotechnology Information Part of the National Institutes of Health says salt enhances the positive century attribute to food even some otherwise unpalatable foods. I need to pause here to define the DIFFERENCE BETWEEN TASTE AND FLAVOUR. Taste is a scientific term because it can be measured in manipulated. Flavor is a sensory experience. Not that it really matters for our purposes but I'll be using the word flavor to be more precise and so you know whether salt is affecting taste or flavor salt suppresses bitterness and food and enhances savory and sweet flavors it also booth the natural taste of the ingredients since it is a lot less expensive in quality ingredients manufacturers use the hell out of it to boost flavor when you see canned food or anything out of the center the grocery store check the nutrition label and how Sultan the product compares to your daily requirements. Then you those labels to add up all the salt in your daily Diet and it's likely you'll be surprised you'll also better understand what the manufacturer is doing to ramp up the flavor at the expense of the food. You think you're buying when you cook with fresh ingredients. You need much less salt as there's already a lot of flavor in the food you're cardiologists will love you for it. The Food Science folks say that while Salt has an impact on foods flavor it really shines by releasing aromas in the food since much of flavors smell it gives your sniffer more to work with their three main categories of kitchen salt table salt kosher salt and finishing salt. You're familiar with table salt. It's the fine grain salt that usually includes iodine. So you have a healthy thyroid. Kosher salt has larger flakes and does it usually contain additives like iodine. Finishing SALT IS A SPECIALTY ITEM. Troubled salt or smoke. Salt is added just before the dishes served kosher table salt or the primary kitchen salts table salt had better for baking kosher salt is better for cooking dissolves more easily. Food should be salt as they are prepared. If you're cooking up some onions and peppers for another dish. Salt and pepper them before adding it to other ingredients doing this will help each ingredient. Be The best it can be. It would seem this would lead to over-salting but generally does it. If you find that you have over salted something. Dairy is your friend Ed. Milk cream unsalted butter sour cream or other dairy products and those will reduce the intensity of the salt. Now I promise to tell you about pink. Himalayan salt blocks so grab some paper or writing stick. Let's get on with these. Big Salt. Blocks are cooking surface. They don't come from the Himalayas and as you use them. They lose their pink color. Pink comes from crystals of salt that had been mined from areas close to the Himalayas often in Pakistan. It's color comes from trace minerals like magnesium potassium and calcium. These blocks are large heavy expensive and require care win cleaning or cooking on them. They do add some salt to the taste of food but not much. If you're going to use one you'll need the heat. It's slowly but once it gets to the temperature. You need it whole teak for a long time so be careful if you try to grab the saying after dinner is done cleaning his also an issue. You can't use water unless you want to see your large expensive rock dissolve and run down the drain when you want to clean it. Leave the job to clean dry cloth. Greasy foods. Don't pair well. With assault block degrees can slip into crevices. When you use the sewn the next time the grease will expand faster than the stone and create cracks. However you decide to interact with salt. You probably shouldn't eliminate iodized table salt from your diet. I dine is important. And if pregnant women don't get enough their child could be stricken with congenital iodine deficiency syndrome. It's awful known as Cretinism. It's also known as Cretinism. This is a nasty condition that impairs mental and physical development. It's very common around the world and places where iodized salt or other iodine supplements art available last week. I want to mention epsom. Salt which isn't assault at all but a compound of salt and other minerals it can be relaxing bath. But what you probably don't know. Is that EPSOM? Salt CAN HELP. Remove deep splinters. Put a cup of it in your bathroom slid for a Good Soak. The salt will help. Bring the splendor to the surface where you can use tweezers to pull it out so now when it comes to salt. Aren't you a smart cookie? Hungry in Nashville is brought to you by out of my pocket. Productions and is copyrighted by me. Jim grinstead you can listen to hungry in Nashville on our website hungry in Nashville Dot Com. Or wherever you get your podcast you can like us on facebook or enter your email address on the website. So you'll be notified when new episodes are posted. But the best thing you can do to support the podcast is to tell your friends about it and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. Send it to idea at hungry in Nashville Dot Com. Thanks for listening. And may you eat well?.

Salt iodine deficiency Nashville assault Salta Himalayas facebook Stores Selling Sea National Center for Biotechnol Cretinism Pakistan Jim grinstead Sultan National Institutes of Health
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

13:52 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville. May I take your order to sweet. Tea's please got it coming right up. It's the end of the meal. Ticket has been placed on the table. And it's time to fill in the tip. Amount twenty percent is considered standard. Pretty pretty much no brainer. Some restaurants even put the dollar amount on the bill for different percentages. To help you out. You do the math brighter down or leave the cash. And you're on your your way. But once the check those back into the servers hands things get a lot more complicated the money does it all go to the server and there are a lot of things restaurants restaurants due to skim the tips. Let me tell you all about.

Hungary Nashville
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

08:17 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville. May I take your order to sweet. Tea's please got got it coming right up. You've heard all the stories about being on the road with the band and how it's basically a drunken buccaneer. Well that may be true of some bands on some evenings. But I talk with Richard Jones yesterday and got a much different story. Richard has been a chef touring with many bands. Some of the biggest names in the the business and he told me that daily life on the road isn't like that it's tough work being away from home and the caterers make meals that not only tastes good but create a comfortable atmosphere there. CANDELABRAS and other amenities that make a meal of place.

Richard Jones Hungary Nashville Richard
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

03:32 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville. May I take your order to sweet. Tea's please got it coming right up today. I want to tell you about fruitcakes but first you have to understand the Great Atlantic and Pacific Tea Company. You may be too a young to remember it. But they're a and P grocery stores were the first grocery chain and from Nineteen fifteen to nineteen seventy five. It was the largest grocery chain in the country. Entry hitting about sixteen thousand stores in the Nineteen Thirties. It was founded in eighteen fifty nine by George Gilman who rapidly opened a small chain retail tea Ian Coffee Stores in New York City and operated a national mail order business. The amp brand is as well known as starbucks is today and it started as a family. A business it's important so keep that in mind and yes. We're going to talk about fruitcakes but I I'm Jim grinstead and I'm hungry in Nashville. Let's see great. Atlantic and.

Nineteen Thirties Atlantic Nashville Pacific Tea Company Ian Coffee Stores Hungary George Gilman Jim grinstead starbucks New York City
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

09:32 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"The original plan for Compost Nashville called for it to everything from pickup. To the actual composting but the volume they were getting was too much compost. So the material is now taken elsewhere. Yeah so when we started out we had the desire to do the whole process from start to finish. We tried to compost as well as collect and we learned real quick. That there's a lot that goes into composting properly and into managing the volume that we were receiving so we ended up about six months in partnering with another local business called the compost company. And they're based out of Ashland City Tennessee and so we we started taking everything to them. They process it out there at their facility. You know we have a relationship with them we we pay to give them material and get material back from them and they get a feedstock feedstock from us and it's been a nice symbiotic relationship so we basically just hall at this point. We provide the the access to easily compost. And then we take it to a place as for you that takes care of it. So how does he pay for this GIG. It's a service based business so for residential customer. It's thirty five dollars a month become by once a week make disappear and give them soil back twice a year early spring early fall to use in their gardens and then for commercial customers. The price varies depending on on their volume. People are doing it because they care That's the main motivator for sure and hopefully one day there will be some kind of incentive for restaurants monetarily to participate. Maybe a tax write off. We have a couple of customers that save money commercially because they've reduced their dumpster bills but overall overall waste management republic. They're so large. They're cheaper than us. You know inherently so switching us they can lower that bill a little bit so it's not a complete elite like additional cost as long as they take the time to to to lower their dumpster. Bill there are lots of other composting projects Nashville including the national resources. Assist Defense counsel even some restaurant tours for getting into the act. There's a local restaurant tour. seem persad harassment. It's called meal and she. She has started a not for profit called resource capture and she is working on having a drying aerobic digestion which would be another facility? Zillow that would process organic waste turned into a renewable resource. Actually in her case it would turn out only into finished compost but it would also create Generally compressed natural natural gas or some form of electricity process in the material as well. So there's a lot of things already happening here that the NRDC found very interesting and so that spawned the creation of the Nashville food waste initiative. And so we've been having stakeholder meetings over the past two or three years where the NRDC comes in and helps us from from a grassroots is level. They they've been very adamant about not wanting to come in and tell us what to do because we know our city best and so they've just come in to be kind of guides to help facilitate conversation in here in Nashville order up Beatles passionate about what he does and the story of how he got into it starts in Guatemala. He graduated from college and wanted to learn. Spanish you've figured the best way to do that is to immerse himself in in it. He also learned about poverty and how that impacts families and country with his tour was finished he came back and moved in with musician. Friend in Birmingham Ming Ham. That eventually led him to Nashville twists and turns ensued including the death of one of the people. Who's going to start a composting project and house? Like well what do we do now said Jeremy and this other Guy Mica who ran a company back in Beckton called Maples. Bloom it was Organic Ganic Heart Scape landscaping company him. Jeremy have been buddies for a long time and they had both had this idea for a compost pickup service business and neither one of them had had the time or the energy to start. It and Jeremy reached out to Mike is like hey this guy is moved here to start this business and Phil Phil through. How about this other thing? We've we've been talking about and so we all three got together over lunch. One day and decided start compost Nashville and I was going to be the guy that was doing everything because they they both have fulltime businesses already. So that's how it started in April two thousand fourteen. They both had one customer of their businesses. That was like yeah. I'd pay for that. And so we started with talk to customers paying twenty five dollars a month and I was working a part time job at the Apple Store and started picking up once a week. People's compost in little five five. Gallon pickle buckets in my Toyota Camry so here. We are five years later. Businesses growing and Beatles learned how to run a business. His Passion for the work is pretty he clear but what's the motivation for his customers. I think a lot of them come to because they think it's the right thing to do. And they know it's the the right thing to do and they don't WanNa wait for someone else to do it for them to make it mandated for example like they've had design l.. Wester her other places up North Sea. I think that's a huge part of it I think it's also over the past year and a half two years become much more of a prominent conversation piece as in our culture you know the the. US government said Food Ruction goal fifty percent by twenty thirty. I mean having the country say that this is important to us and And then all these different companies popping up and the different different things like the NRDC in the national food waste initiative and these are happening all over. And I think people kind of knows something's gotTa give And there's a lot of people that have this desire to move back towards a better connection with our food in our land in systems and community and I think this all ties into that so I think there's this bigger movement going on this is a part of and I think people want to see that happen also our young people people in high school and just coming out of college in getting their first jobs. Especially some of these companies here in Nashville. That we've we've seen is like the the demand comes from the people working in the in the business. It's not necessarily from the top down all the time it's like. Hey like these young people care they WANNA see a change and so you know. We'll have the offices we work with came from someone on a green team that was like. Hey we wanna do this and they bring us in we talk and then they run it up the ladder and get it pushed through make it happen earlier. I mentioned that Compos Nashville also picks up waste from homes. It's not available all over the metro area area but a trip to the website will give you the details. It costs about thirty five dollars a month and you get compost back twice a year that you can use in your own garden nor donated the two initiatives that can use the soil. A huge amount of food waste comes in from the consumer like a lot of people buy food that goes bad. Throw move all had it happen. You know you buy that big thing. Yeah of spring lettuce mix or whatever and you have to salads and then you're like crap. I can't eat that fast and I still don't understand to this day. I've never if if someone please let me know the recipe that uses a whole bunch of Cilantro and there are simple things we could do that. Do make a difference. I have a tupperware. A pyrex container container with a LID. That lives under my driver's seat so when I go to a restaurant and I have leftovers I walk out to my car I grab it come back in but my leftovers in it and we're good one of our employees she. She takes around bamboo reusable for knife spoon and then like a little Napkin that she wraps them up in so she doesn't take to go silverware. Plastic little things. You can do to make a big difference because you know it's it starts on the individual level really. I mean we've all gotta data individually decide to make these choices if they're going to spread make a bigger impact so we were finishing up our conversation and I asked beetle. If there's anything else I should. I know I'll give one more. Ask One ask the I ask was to say noto plastic bag. The second ask would be too when you go out to eat any restaurant you go to ask them if they compost. You know one. Just put it on the radar that Oh our customers asked about this. It's important and then to if they say yes telling thank you because right now. They're paying money to do something that they don't have to do. It's much cheaper for them to throw it away and so so it really helps for them to hear that what they do matters to you. You'RE GONNA finish that salad. No I brought my bowl with me just dump it in there anything else. Okay come back soon. Hungry in Nashville is brought to you by out of my pocket productions and his copyrighted twenty nineteen by me. Jim grinstead. You can listen to Hungry Nashville on our website hungry NASHVILLE DOT COM Tom. Or wherever you get your podcast you can follow us on facebook or enter your email address on the website. So you'll be notified when new episodes posted but the best thing you can do to support the podcast is tell your friends about it and encourage them to subscribe. And if you have an idea for something you'd like to hear don't be shy. ASCENDED TO IDEA AT HUNGRY NASHVILLE DOT com. Thanks for listening. And may you eat well.

Nashville NRDC Jeremy Beatles Ashland City Tennessee Zillow Birmingham Ming Ham facebook Organic Ganic Heart Scape harassment US Toyota North Sea Bill Jim grinstead Camry
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:02 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"I'm Jim grinstead and I'm hungry Nashville. Let's see a study at Harvard University founded in the. US We throw away forty percent of our food. Ooh Yeah you heard me right forty percent. That's one point three billion todd. What's more that food? That's thrown away. Contributes seven percent of the the world's greenhouse gas emissions a some of this food include that left and farmers fields if you're harvesting corn and is the harvesting machine moves through the field. Some ears are going to be missed. There's no value in going back to get it so it's plowed back into the ground before next year's crop is planted but that has the same same problem is putting food into landfills food rots and releases methane gas adding to the problems. We already have with climate change. There are things we can do do. That's where beetle comes into the picture by the way beat elicit is real first name but everyone calls him that so I'll do the same. Well we work with Like I said homes apartments condos and then we also worked with restaurants today at this point we have about seven hundred fifty residential the accounts in about seventy commercial accounts so those are the numbers but as far as like volume of waste. The restaurants produce a lot more material than the residential potential customers in in comparison. So I would say maybe like sixty to seventy percent of our material comes from those restaurants and the rest comes from owners Louis. C. We'd take pre and post consumer so before it goes out to the customer and also wants. It's hit their plate if they don't finish it as something that we can take in compost as well. Every ship has the different level of where that's at different restaurants have different levels of chefs in different qualities and You know there's a lot a lot of waste leftover. It's really the amazing what does get wasted. No no no chef wants to waste food because that's one food that can feed somebody into its money for the for the restaurant. I mean straight out the gate you have all the stuff that's not quote unquote edible like your peelings from your onions. Your potatoes and the parts you cut off the meat that aren't good and the bones loans and coffee grounds for example and then we don't district food waste. We take anything that is organic material. That can be composted so that that soil paper towels IOS Napkins waxed paper boats. That people serve fries in and stuff. Not all restaurants composting but you can see a list of beetles restaurant on customers on his website. Compost Ashfield Dot Org. You could also sign up to have waste picked up to your home in composted but we'll get into that more later. Yes so for restaurants we use mainly sixty five gallon role carts so they're very similar to your your city trash recycling if you live in the Metro area that provides for you beige-and-green cans that you're used to two wheels on the flop top the ones you have at home or ninety six gallon ours or sixty five. So they're they're about two thirds it's the size of those home containers and the reason being is food waste is very heavy when especially when You know concentrated like that so our our bins can a full. Ben Can weigh anywhere from three hundred to four hundred pounds sometimes more so in those bins are necessarily built for that every now and then every now and then we lose a bin but Axel breaks or something because it's not happy with the weight but we provide the restaurants with those and then we usually do a site visit early on and give them suggestions for how to collect material indoors. 'cause there's been typically live outside and we have some solutions we provide but we've found that typically every every chef has you know their kitchen the way they want it and they have a vision for how they WANNA collect that material inside but So they collected somehow inside. And we we do we do sell. Compass will bag liners news that people can put in their standard trash cans. The staff is taking out quote unquote taking out the trash like normal at night. 'cause that's one thing is like especially introducing a new the system into a restaurant or any Brennan anywhere really like the least amount of change that can be involved makes it easier to adopt. 'cause you know in a restaurants nobody likes taking out Trash and so if they have this like big sloppy nasty bucket of food ways to carry out and dump into this been versus just grabbing a bag like normal and taking it out makes. It's easier on them. The frequency varies depending on each restaurant. What their desires? Are you know minimum. Once a week we have a couple of customers that are three times a week. This really depends on their volume and their space situation. You know how many bins can they fit there and so there's a lot of different things that go into consideration with that but twice a week tends to be the standard for most people just because we live in the south. It's hot that stuff. Sit Out for a week can get can get a little little ripe so we usually try to steer people George twice a week just just for convenience factor on making sure that they haven't enjoyable experience with the service..

Harvard University Nashville Jim grinstead Ashfield Dot Org todd Louis George Brennan Ben Axel forty percent four hundred pounds ninety six gallon sixty five gallon seventy percent seven percent
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

11:33 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville May I take your order to sweet tea's please got it coming right up in just a few minutes Lora Beth will bring us the sweet tea's in the meantime we could sit here and talk with a care in the world the t will arrive and she'll get getting professionally prepared meals without much effort I'm not talking about the Blue Apron kind of food I'm talking about having a chef come into your home and make the Food well if you've got a fat wallet you can do that and today I want to introduce you to a half a mare she's a private chef here in Nashville and she'll tell.

Hungary Lora Beth Nashville
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

16:21 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi Welcome to Hungary in Nashville May I take your order to sweet tea's please got it coming right Yep I ordered some tea for you I hope that's okay I've got a really good story to tell you about today in the topic is food blogs of what they had for dinner last night or something else that gets them attention a lot of that may be true but there are a large number of food bloggers out there that make their living from blogging eh before I started the podcast I went to a food bloggers convention in New Orleans to see what I could learn let me tell you there are a lot of people making good money doing what they do which brings me to the woman I want to tell you about Beth Mancelle from her home here in Nashville she runs budget bites blog that's rated the fourteenth most influential and popular blogs in the country by the American food bloggers association that's both nationally ended or crow by all food blogger. I think you're GONNA like this I'm Jim grinstead and I'm hungry in Nashville let's.

Nashville Beth Mancelle Hungary Jim grinstead New Orleans
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:34 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Aren't you a smart cookie. The fact that you're listening to this program tells me that get your intelligent curious and ready to learn new things so take your seat with the rest of the class and let's get right to today's topic You've been to restaurants featuring dueling pianos. Make your own von. Doer make your own pancakes. I'm here to tell tell you that you ain't seen nothing today. We're talking about unusual restaurants. Let's start in Hamburg Germany with a restaurant called the roller coaster her there are several of these around the world but not in the US. Here's how it works. You place your order using a digital menu. The chat while your food is being prepared when it's completed the player goes onto one of seventeen lifts where moves on rails and travels throughout the restaurant ending up in front of you. The same happens for others at your table. The restaurant has won several awards but none of them for food. If you want to eat while moving and don't WanNA murder mystery train ride the head to dinner in the sky and event which has been held in forty countries including Las Vegas. When you arrive for dinner you're strapped into a seat at a table several tables tables with other diners in the whole thing sits on a platform which then lifted nearly fourteen stories in the air by a crane chefs serve food from a kitchen on the platform platform while you enjoy drinks and wine? There's even live music from a DJ or performers. I have no idea what it costs to dine on one but I suspect if you have to ask the question question. It's not likely you'll be dining in the friendly skies. Our next restaurant is Odin Warr in Toronto. When you come in the door you order some drinks. Thanks Peruse the menu and place your order. You are then lead into a dining room your lead because the dining room was pitch black. You can't see anything services versus provided by blind or sight impaired staff need to take a Whiz of several will guide you out and back in you can order board drinks and food and for the truly adventurous you could order the chef's choice. You'll have no idea what's going to landed in front of you. Dishes include filet Mignon Vegetable stir-fry shrimp risotto with mushrooms and garlic and much more a three course package costs forty four Canadian dollars. A glass of wine runs about eight fifty. McDonald's now comes up on our list. Here's a flying saucer restaurant in Roswell New Mexico. That's area fifty one territory in Bangkok. You could have dinner at the cabbage in condoms. The original idea for the restaurant was to promote family planning the restaurant guarantees that there will not make you pregnant. There's the black antra trying to New York th- includes black ants and many of its dishes along with other other multilegged creatures. I used to live in Milwaukee and there is a great place to bring out of town friends. It's called the safe house built around the spy thing. The place has winding passageways and lots of out of the way booze to plan your next mission. You'll never find the place unless someone tells you about it. There's only a sandwich board sign. I now front the reads. International Exports Limited inside the doors a desk with the person behind it. You'll need to know the password to get in or go through a series of tests to find out if you're a friendly spy. Yes I know the password but no I'm not going to tell you now. We're going to end with the. Taiwan restaurant called the modern toilet as you've no doubt guest. This is a bathroom themed restaurant. Toront- imagine eating swirled ice cream from a miniature toilet or order a third sub sandwich help out a nice cup of diarrhea cocoa. Food food is served a miniature toilets urinals or whatever bathroom items seem to match the dish personally. I think a great addition to the new would be a hot brown so now when it comes comes to eccentric restaurants. You're smart cookie. Hungry Nashville is brought to you by out of my pocket reproductions of his copyrighted twenty nineteen by me. Jim grinstead you can listen to Hungary in Nashville on our website Hungary in Nashville dot com on apple podcasts Google play or wherever you get your podcast. Thanks for listening and may you eat well..

Nashville Hungary Odin Warr Las Vegas Bangkok New York Roswell New Mexico murder US Hamburg Toronto McDonald Jim grinstead Google International Exports Limited Milwaukee Germany Toront Taiwan
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

06:40 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Say aren't you a smart cookie. The fact that you're listening to this program tells tells me that you're intelligent curious and ready to learn new things so take your seat with the rest of the class and let's get right to today's topic in the wine snob at the table turns up her nose at the cabernet. The self professed foodie complaints that the salad is too bitter. They may be obnoxious but they may be correct at least for their tastes they just might be super. Tasters super tasters or a portion of the population relation that tastes flavors more intensely than the rest of us super tasters make up around twenty five percent of the population and women are more likely to be super tasters than men around fifty percent or average tasters and the rest are non tasters. Those are people who experienced less flavor in food. It all comes down to your tongue in the number of taste buds on it. Those budge the home for taste receptor cells. Your regular run of the mill person has fifteen to thirty five bud into the six millimeter area the tongue super tasters have thirty to sixty and non tasters have fifteen or fewer super tasters can be a pain in the acid picky eaters. They typically don't like bitter foods and stay away from broccoli. Spinach brussels sprouts turnip some bitter greens when they encountered these foods they tend to add salt fat sugar to them and their tastes are all alike. Some won't like that others. Don't like sweets. Super tasters are less is likely to be smokers or overweight. Some super tasters don't like alcohol. The research shows that some some ways are super tasters. It has less has to do with their tastebuds and more the practice and experience they have in tasting wine when chefs are super tasters. It could be a problem for you a lot upscale restaurants don't put salt and pepper on the table believing that the food is left the kitchen properly season. If that chef has not a super taster in you are you'll likely you want salt and pepper if the chef doesn't like it. She should hold her tongue. Research suggests that most chefs are in the high end of medium. There are other downsides sides to being a super taster. They tend to eat fewer vegetables so they don't get those health benefits that also puts them at a higher risk for colon cancer. They have more salted or foods foods and that translates to a higher risk for heart disease. If your kid makes a fuss over some meals it probably has nothing to do with being a super taster or not. Children's taste buds grow less sensitive is age so later in life they may find and even embraced foods. They hated as a child at this point. You're probably probably wondering if you are a super taster not whether you are not depends largely on genetics but there's a test will help you figure it out and i'll put links to some of them. In the show notes votes they most often involved blue food coloring and having someone count the bumps on your tongue. You should do this with good friend and use mouthwash. We're we're told that most of tastes happens in the nose. So how does smell affects super tasters pretty much the same as everyone else smell is important but so is experience. If you're presented with food you've liked in the past. You're more likely to feel favorably about so now when it comes to being a super taster you're smart cookie. Hungry nashville is brought to you by out of my pocket. Productions <music> copyrighted twenty nineteen by me. Jim grinstead you can listen to hungary in nashville on our website hungry. Nashville dot com on apple podcast scuba play or wherever you get your podcast. Thanks for listening and may you eat. Well yeah yeah.

Nashville brussels Jim grinstead colon cancer hungary nashville twenty five percent fifty percent mill
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

03:31 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"You can definitely try out any kind of nut butter that you want here, the all work, I just personally, really love the classic peanut butter chocolate combo. And the reason that we're using coconut oil here. Is that the CB needs to find with something that has a high fat content in order to help absorb into the body so you can actually add the CD to the chocolate, or you can add it later to the nut butter, because Nassar also high in healthy fats? Again is can go into really anything. So just you gotta figure out what you want incorporate to see the in like I mean for a cinnamon rolls. I can mix it in to the DOE. I could also mix it into the sugar that I put in the dough as well as the butter that spread on it, so that it can be incorporated. Five six different things into one dish versus just I just put it in the DOJ, and keep the, the sugar, and the butter, separate and keep that just regular generally the medium dosage for persons fifteen to thirty milligrams. So it's really not that much. It's like let's say quarter of a penny mic marinate with oil so that you could like 'cause meat I mean it does. Have fat, but it's you know, tough so that you could kinda let us sit and so can generate in the beats or do the same thing with vegetables, Brian them. And that's the way it incorporated. There's also different forms of CB that you can use. There's like tinctures which was made of alcohol. There's a CD isolate, which is pretty much pure extracted. There's no ham oils or TC NS, which is pure city and it comes to, like, crystal inform. You just sprinkle it on food. Yeah. It really is that simple. He does very well with that. But it can work elsewhere. In a recipe harvest is part of the lab cana- family, which grows its own crops, and processes them we have to farms in the area. There's one in the Lakers four caria, and then we've have just recently acquired, what is going to be in industry changing property with our plans for it, and it is, actually the largest farm, not just as far as hamper anything goes, but just the largest farm in the state of Tennessee, it's formerly known as grinder switch and about nineteen hundred acres. I believe it has been you. Used for everything from hunting expeditions to crop growing crops. Hay corn soy on and on. And we are going to turn it into the largest farm, and I think in the region, but our farms being lined up the way that they are. And with wear harvest is we are hoping to eventually turn this highway one hundred here in to the him. Highway Kentucky has the bourbon trill. We would like to have the ham highway where we, you know, have tours so people can meet here at harvest have some infused food, and drink. Get on a bus. Go out to the farm. See how it's grown go out to the production facility, which is in Centerville. See how it is produced into its various forms of consuming it, and then back here for, you know, some education class, maybe as more food and drink just I phone with a lot of fun. The fact that, you know, you're going to get a medical benefit on the other. End of while something great tasting, it's much more rewarding. And then just to see on everybody's faces as well. Hungry. Nashville is brought to you by out of my pocket. Productions this copyrighted twenty nineteen by me, Jim Grinstead, you can listen to hungry Nashville, on our website, hungry. Nashville dot com on apple podcasts Google play, or wherever you get your podcast. Our music is by Kevin McCloud. Thanks for listening and may. You eat well.

Lakers CB Nashville lab cana- family Nassar Kevin McCloud DOE TC NS DOJ Jim Grinstead Centerville Kentucky Google Tennessee nineteen hundred acres
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

04:49 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Come from Hamburg Germany? Well, not so much ground, beef shaped patties did originated Hamburg, but it was called the Hamburg steak and it came without a bun after that your guesses as good as anyone else's as to how hamburgers came into being, there's credible evidence that the Hamburg steak may have been served on a slice of bread there also reports of such thing being served around the same time in Boston in Chicago, there at least four other claims of where and win the hamburger was created. Now, the original was called Hamburg steak, we need to address the issue of steak burgers, those came about in about nineteen twenty and in the nineteen thirties, the steak burger debuted at stake in shakes first location in normal, Illinois. The burger was made up from strip from the T bone steak and sirloin. Most of us know hamburgers because of the Thura of fast food restaurants. That populate ways by the way, the industry doesn't. Like the term fast food it prefers quick service restaurants. I'm not sure who they think they're fooling. But there you are. But back to hamburgers worldwide informal eating out is about a one trillion dollar industry of which seventy five percent is fast food of that seventy five percent. Mcdonald's claims eleven percent that works out to about seventy five hamburgers sold every second in India, cow, meat does a Golder well, with a large portion of the population so you can walk into a McDonalds in India and get the McCurry pan a bread bowl filled with chicken curry in France. You can get a croak Magoo kind of like a croak, Madame around seventy one percent of all beef sold in America's for burgers. And there are an estimated fifty thousand burger joints in the US. The semi you want to make great burgers at home. There's a host of advice on how to do it a great burger starts with great meat. And the recommendation is for eighty percent meat to twenty percent fat go at any leaner than that. And the burger just won't hold together when it comes to seasonings simply salt and pepper seems to be the favourite, soap you should probably stick with that. There are different ways you could make a petty, mostly you grab a chunk of hamburger and flatten it, but don't pack too tightly or it'll be tough. Once you've made the Patty's some advise that you pop them in the fridge for at least fifteen minutes or so, to firm them up. Then there's the question of the dimple, the thinking is that if you use your thumb to press down in the center of the burger creating a dimple than the burger won't rise so much that you can't put all the other stuff on top. When it's time to cook, get a pan. Scorching hot cast iron seems to be the favourite, then dropped the patties into it, then leave them alone. Don't. Press on them. Don't look underneath just give them time to Brown and get a nice crust. When you've got that flipped him over and cook them to your desired level of done this. Now, if you wanna diner hamburger, you should forget nearly everything I just told you when you're ready to make your burgers, roll the meat into little balls drop those into your scorching hot Skillet with butter and garlic than press them down with your spatula, get a really solid crust on them and flip them over regardless of the method. If you wanna cheeseburger, and who wouldn't put the cheese on when you flip the burger, then covered with the stainless steel bowl trap to heat. The cheese will go all melting. So now when it comes to hamburgers, you're a smart cookie.

Hamburg Nashville Germany Illinois US Brown India Golder McDonalds Jim Grinstead Google Magoo Hungary Boston Mcdonald McCurry Madame America Chicago
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

08:03 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to hungry. Nashville may I take your order. This is the. This is. So you want to go to culinary school, so you can be the next food network star, fat chance Bucko as today's guests will tell you culinary school gives you some basic skills. But where you really learn to cook in the kitchen where you'll put in lots of hours for mediocre pay just to learn from that chef, but you're not done yet. You need to go. Learn under another chef then another, then maybe you could advance the head chef after a few years of that. You may be qualified to open your own restaurant or catering business. My name is Dr Paul Brennan, on the director of the reindeer Rayburn school of culinary arts. Hostile tourism management here at Nashville state community college in Nashville, Tennessee, in addition to a boatload of experience in a PHD Paul has quite the alphabet behind his name. He's a w CMC master chef a certified executive chef and has been certified by the American cool Inari association. He recently was as. Asked by food network do participate at a competition. He hasn't decided yet, he believes those who will succeed are those who are disciplined enough to do the job and don't make excuses for being late or not finishing their work on time as he says the show will still go on detail oriented, extremely Dettori detail, oriented dedicated driven not afraid to work were an industry that, you know, there is a place for everyone in it. Pending on how much money you wanna make kind of drive you towards what's end to go into, if you to work Monday to Friday, seven to three, no nights. No weekends. No holidays. There's a place for you. Are you gonna make the same amount of money who someone who's running the largest hotel in that city? Not even in the same ballpark, usually to get to get paid. Well as cook you need to go into the places that make money, the more money, the facility makes in the food side. Traditionally, hopefully the better you'll get paid usually nightshift pays better than day shift because dinner cost more than breakfast. So, you know, really all depends on quality life in same respect. There is a place for everyone. But this industry is not for everyone. A lot of people come in not realizing what it is. Even if you're considering culinary school, I recommend, go get a part time job and business I because it's not as now what you see on television, that's TV. I related to and parents come in and students come in, you know, like, well, I want to do this. I Mike have you ever been to a restaurant had to wait in the line? And I go, what's the longest wait all couple of hours downtown. I now magin you're the cook in the kitchen. You gotta make all the food for those people that are waiting in line, and it gives them a different perspective. It's almost like being a construction worker. It's hot days are long. You're lifting your polling. There's no such thing as I'm showing up wait around calling out sick. The show doesn't the show goes on, whether you're there or not. So you need to make sure you're there to be able to keep your job, so you have your certificate or degree, lots of experience and finally ready for the big time with all the fame and money that goes with it to make a hundred thousand dollars a year as shot if you're the equivalent of a Tennessee titans football player, the average cook and Nashville is only making around fourteen dollars an hour. The best cooks, the Nashville are probably when you're making on nineteen dollars an hour, a lot of people. I think that they're gonna come to our industry and make a lot of money you can but not in the beginning, it takes time and dedication, it's learning craft even when students come to culinary school. We try to instill in them as we go through the process with them when you come out you're going to be a qualified line cook, not a chef yet. Chefs title, you earn and it takes time to earn it culinary school's gonna give the students Dacian where they come out. They'll have a good skill set. We'll be qualified to going to be a line cook to run the kitchen, you need to know how to work all the stations, plus human resources, fuss profit and loss statements, scheduling marketing, you know, there's a lot of components that you learn as you go through the career that you don't get in school in school will talk about a profit and loss statement when you get out into the business, you're really using real money and real profits in real office. So. So it just takes time and experience. If you don't have the time if you don't have the time in or the experience, chances are you'll get terminated pretty quick because owners are owners own restaurants to make money not to lose money. And if you're losing money for them, you're not gonna have a job very long. Okay. You're not going to get rich. But you'll get a chance to be creative. Right. Recipes and show, the chef what you can do everything. Here's follow the recipe culinary school, in my opinion is very, very much should be in a box. We're teaching how to cut how to saute how to grill to rose things properly, as they get out and get exposed to the different foods, the different cultures two different restaurants, though. Start creating a Rolodex. And that's when I start getting creative on it come to culinary school autumn, think they're creative, but they haven't learned the essence behind how different herbs worked together how this when seasonings react to each other one, you put dry seasons in Chile, proper chilly, from Texas, that win the world championships, tell you, it's a three stage to beginning the middle and right before. Serve at. It doesn't all go into beginning, you know, it's just having to get out there and see it and understand it. And then in time, they'll get creative, I even after with my instructors got to remind them culinary school has nothing to do with creativity. And it's nothing against the students it's just they don't know enough yet some of the stuff like kitchen finals, this week, some of the stuff my instructors will taste if they let the students get creative. You never know you know, we joke all the time from people and can I count one coming come have lunch at the school got ETA's with the Fs and the only way, you know, it's an as the taste and the only new way. No, it's an F is to tasted that he can't spit it out in front of the student. Either way. In addition to knife skills, and basic techniques to instructors, also train the students palette. You don't train a palette you develop it as you grow. I'm it's kind of, like thinking of baby when a baby comes in the world, everything's brand new. So as a as a child grows through Atta leci- in adulthood, they start to see things understand things. Able to decipher. It's the same way with the power. Their palate will grow as they grow the more things they become exposed to the more. They're polit will be used to when we get students and culinary school. They usually have pretty limited palettes because if they're coming out of high school, the probably creature habit. You know, I like cheese pizza or Iowa. No can't cheese on broccoli kind of thing. So when they get out into the industry, you know, as they hopefully go around and work in different cultures in different cities, in different countries, they're exposed to more and more things. And that's how they developed their pallet, if they pretty much stay in one area and work in one kind of restaurant, that's all that's all they're gonna know, but the more they can get out. See tastes. Eat smell feel go to the farm. Try tomato right off the plant verse go into a grocery store at having tomato. It's a completely different experience. There's also another thing that's crucial to being a success in the food business. And when we come back, you'll hear all about it. Doing

Nashville reindeer Rayburn school of cul line cook Bucko Dr Paul Brennan Tennessee titans CMC Chile Tennessee Mike Inari association director executive Iowa Texas hundred thousand dollars fourteen dollars nineteen dollars
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:33 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to Hungary Nashville may I take your order. The goal of this podcast is to introduce you to the people you rarely get to meet, but are important to putting food on your table. The farm is where it all begins today. You'll meet a man who has run bottom few farm in Portland to see for nearly sixty years around two thousand seven he began growing strawberries and rather than harvest his own crop. He opted to let customers pick their own. I'm Ralph cook. Eighty years old been here, all Malala in farming like Idi other business. Things changed a lot over fifty years. He told us the story of what changes he had to make while we were in the bottom view farm restaurant. Well, I was in the dairy business. I I've worked ten years for the post office in Portland and tried to get on gray Dave for years and couldn't follow the agreed that me on in nineteen fifty eight oh sixty nineteen sixty day got on grey day. And then we mill the two thousand and seven. And we sold that part of the farm, and was already doing what we're doing here as just Massana nigh. So we thought it was best maybe to get rid of their in devote, all of our time, this, and the tobacco buyout come along about that time. We got out of that. So I don't know what year we started raising strawberries, but had strawberries, and apples and peaches and blackberries, and blueberries, and we've kinda put a restaurant together here on the farm, and we do weddings and birthday parties. And this kind of stay busy being dairy farmer has its own problems animals need to be fed milked intended, all day, long rain or shine. The techniques used for growing strawberries are skills that must be learned. I went to strawberry association meeting and an Arkansas couple three times to try to learn as much as I could. Could about the strawberries and a meta Mamba naming Jim Goodson from Damascus Arkansas, and he was really helpful. I mean sometimes when you start doing something people view us competitive, and I don't tell you very much. But him being an Arkansas man Tennessee, it didn't seem to matter with him. And, and I don't well I could ever made it without him or not. He really helped me a lot. Ralph said, one of the most important things he learned was which varieties of strawberries to grow stay with Chandler, strawberries. He said, the we never have tried any other variety till this year. We put out some sweet Charles and some camera Rosa's. But you'll wives, he said, the if you're going to try to make money out of them, you need to stick with channels, and that was probably the best advice he ever gave me not be tinkering around with little Bill thing, once the berries are ripe to have to sell quickly, or they will go bad for Ralph surplus berries. Go to nearby nursing homes or those in need farmer in another state had a different idea. He loaded up his truck with. Surplus berries and headed for Portland where he planned to sell them. Cheap server years ago was confronted with strawberries coming from another state year that they had a abundant supply, and they was going to be cheap after the got the Portland, Tennessee. And they said, what are you going to do? Are you going to try to compete with the price? And I said, I can't compete with the price, but I can compete with the taste if you want something good. They, you got gotta stay away from that. If you don't care what you eaten than just go buy something cheap. Ralph has four acres of strawberries that will soon open for pickers to get to this point. He started last year. The type strawberries, we raise, that's, that's the bad part Rutter. It. They're just a one year deal. We set us the last week in September, and then we'll use most of the time, we'll start picking around the twenty fifth of April, which is up Minna days away. And sometimes we have picked strawberries for six weeks. Strawberry is depends on the weather. They don't like real hot weather. Once it gets ninety something degrees. It really makes it hard on them and that'll help them long round the first June, maybe even sooner causes a predict a ninety five year in a day, at the then this soon as though we get rid of the plants work ground and start all over give. Sometimes he'll double crop. The strawberry fields at simply planning another crop. Once the strawberry season is done every few years. He'll move as entire strawberry operation to different land and its place. Ralph. Oh, girl pumpkins, or other things such techniques. Help improve yield and that makes for a good year like this one on notice to well of this morning, a next seven days is still pretty good weather wise, one year. We had a bad freeze. Eighteenth day of April, killed nearly over things. So I've always had the falen if I can get by the fifteenth. I'm pretty good shape and. Looks like now the weather's good though the fifteen. So maybe it'll be good. University

Ralph cook Jim Goodson Portland strawberry association Hungary Nashville Arkansas Chandler Charles Dave Damascus Rosa Bill one year sixty nineteen sixty day ninety five year Eighty years twenty fifth fifty years
"nashville" Discussed on Hungry In Nashville

Hungry In Nashville

05:55 min | 2 years ago

"nashville" Discussed on Hungry In Nashville

"Hi, welcome to Hungary in Nashville may I take your order. Imagine that you own a distillery and your Brevard is well known and highly respected, a few months ago you released a four year old bourbon and the critics loved it. And that's your problem that a man Ford is high. But you don't have casts a four year old bourbon lying around. It takes time to age when you wanna make money now while demand is at its peak. What do you do? You call today's guest, Jeff hop. Maier-witt Brindamour here in Nashville, Brindamour, which means to toast in Italian really started out as an advisory firm for mergers and acquisitions and the adult beverage base covering wine, spirits distributors. Beer, things like that continues to do that, as well as providing Boca spirits around the globe to different brand owners that we work with sourcing is the business of coming up with spirits tailored to someone's needs. It may be a distillery. That's just starting. Out won't have its own product to sell for several years, or an established to still read that needs more of a specific type of spirit today, we're going to talk mostly about bourbon whiskey, because it's their main business, but Brindamour also sources to Keila Irish whiskey scotch and rum, primarily spirits at benefit from aging. I think they're two elements to the business. One is strategic sourcing, the material and the other is just giving good advice. That's it, where it were a connector, connecting lots of people for lots of the right reasons. I gave the elevator pitch. And I was at a hedge fund or something like that. I would say, we're merger and acquisition group that also does strategic sourcing. The bourbon is up so crazy right now because of the marketplace so that takes a lot of it. And it took a lot of time in focus from us, and it's really easy to close, you know, because he bite me selling and do it in the day doing minutes, the emanate transactions take time to do diligence, and build presentations, and find the right parties on stuff. So I think it's really fun and really cool to be able to deliver on people's dreams. And so when you're able to put together some of those transactions introduce people to the right people can we're not a Bank. We're not a lawyer. We don't you have to go get your own lawyer and get your do your things, but we help and set it up did Kentucky owl which was a big brand, and to be able to deliver to Dixon deadman and his family. The check that they ended up getting at the end and the excitement. And the things they did with it, or, you know, watch some of these families that are risked, everything to get to where they are. Then to be able to just see them pay off the Goma guide. I just paid off my house, or I did this. And I did this is just the best feeling in the world. So that, that to me is, you know, what makes a really fun. Of course. None of that can happen without a marketplace. And like a real estate agent, Jeff helps bring buyers and sellers together. But we generally know what's out there, the sellers, come to us, and say, I've got X could you find a buyer for mayor? Do you know somebody that would take this? And then we reach out to some people that we know are looking for, like, we know today, one of the top three liquor companies in the world is looking for seven hundred thirty barrels of three year old with a specific mash, Bill and it has to be. Five years old by certain month and year to fit into their program. So we get that specific in it, and that kind of gives us a hunting license to put the pieces together and make them work, but on any given day, probably have access to a various ages in various bourbons probably twelve to twelve thousand barrels. I it's not necessarily an our inventory. But we know where it's at you may have heard some words in there that aren't familiar to you. So I'll take a moment to explain a mash Bill is the permitted mix of grains, that will be used to make whisky grains are typically corn ri- weed or barley mixed different combinations. And percentages. The filtered mash is what's used to create the whisky, a Rick houses, where the barreled whiskey is stored the buildings allow air to flow through so barrels get cold in the winter and hot in the summer. The temperature changes move. The whiskey in and out of the wood giving the whiskey. It's color. And flavor timing is also a factor. If a distillery wants to release four year old whiskey, but it doesn't have enough, the whiskey it needs to buy must not only be four years old. But it was crossed that Mark on a specific day or month so it can be mixed with its own stock, as you can imagine the more specific request the higher the price tends on the mash, Bill and the age in which you're looking for. So if you're looking for twelve year old bourbon today could be six thousand dollars a barrel. If you're looking for new make it could be. Sudden under the nine hundred depending on Nashville's. Jeff

Nashville Jeff hop Bill Brindamour Hungary Ford Brevard Goma Kentucky Mark Dixon four year seven hundred thirty barrels twelve thousand barrels six thousand dollars twelve year Five years four years three year
"nashville" Discussed on Radio Free Nashville

Radio Free Nashville

02:11 min | 3 years ago

"nashville" Discussed on Radio Free Nashville

"Nashville. this is democracy. Now. We have taking action to pardon the grove one four while this act cannot right? The wrongs done to them many years ago. I hope that it will bring peace to their families and their communities. I am confident that the people Florida would not one this injustice to happen. Again, Florida has pardoned four young African American men in grove land who were falsely accused seventy years ago of raping a seventeen year old white girl before going to trial one of the men was hunted down and Lynch by a mob of a thousand men led by the local sheriff another was later shot and killed by the same sheriff, we'll speak to the daughters of one of the grove land four and Gilbert king, author of the Pulitzer prize winning book devil in the grove Thurgood Marshall, the grove land boys and the dawn. Avenue America the sentence. The legislative branch of the Florida government recognizing that this was a gross miscarriage of Justice. There was a way to correct this. There's a way to move forward as a society by saying no longer accept this kind of miscarriage of Justice. If you look at this case throughout it was basically what Justice Robert Jackson described as a menace to American society, then as the longest US government shutdown in history has entered its twenty four th day, the IRS has vowed to the wishes of the mortgage industry. Reopening a key office to help the mortgage industry is this another sign of the Trump administration favoring the rich. We'll also look at how corporations and the wealthy has benefited from the ongoing gutting of the Internal Revenue Service all that and more coming out. Welcome to democracy now democracy now dot org. The.

Florida US Internal Revenue Service Justice Robert Jackson Pulitzer prize Thurgood Marshall Nashville. Gilbert king Lynch seventeen year seventy years