Cuisine of the United States | Wikipedia audio article
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Cuisine of the United States
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
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American cuisine reflects the history of the United States, blending the culinary contributions of various groups of people from around the world, including indigenous American Indians, African Americans, Asians, Europeans, Pacific Islanders, and South Americans. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American cuisine. The European settlement of the Americas yielded the introduction of a number of various ingredients, spices, herbs, and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; this influx nurtured a rich diversity in food preparation throughout the country.
When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe. They had cuisine similar to their previous British cuisine. The American colonial diet varied depending on the settled region in which someone lived. Commonly hunted game included deer, bear, buffalo, and wild turkey. A number of fats and oils made from animals served to cook much of the colonial foods. Prior to the Revolution, New Englanders consumed large quantities of rum and beer, as maritime trade provided them relatively easy access to the goods needed to produce these items: rum was the distilled spirit of choice, as the main ingredient, molasses, was readily available from trade with the West Indies. In comparison to the northern colonies, the southern colonies were quite diverse in their agricultural diet.
During the 18th and 19th centuries, Americans developed many new foods. During the Progressive Era of the late 19th and early 20th centuries, c. 1890s–1920s, food production and presentation became more industrialized. One characteristic of American cooking is the fusion of multiple ethnic or regional approaches into completely new cooking styles. A wave of celebrity chefs began with Julia Child and Graham Kerr in the 1970s, with many more following after the rise of cable channels, such as the Food Network and Cooking Channel, in the late 20th century.
Sharing Our Pairings 148 - Into The Eye of The SHARK
In this episode, Tripp and Denis smoke Cigar Aficionado's number one cigar of 2017, the Arturo Fuente Don Carlos Eye of The Shark, Pairing it with American Whiskey, Scotch, Rum, and a couple of beers!
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No cream No maida | Chocolate Almond ice cream in tamil | How to make ice cream| Chocolate ice cream
No cream No maida | Chocolate Almond ice cream in tamil | How to make ice cream | Chocolate ice | ice Cream Cake Recipe in Tamil | Chocolate icecream Cake Recipe
3tbsp wheat flour
500 ml milk (boiled milk)
4 tbsp coca powder
7tbsp sugar
Almond
????️ Talnua Distillery Founder Patrick Miller // Talking Pot Still Whiskey
NOTE: Sorry for the echo on my voice. Riverside.FM is great software when it works. However, it doesn't always work. Luckily Patrick speaks through most of this. You can find the non-echo version on Whiskey Lore: The Interviews:
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ℹ️ ABOUT TODAY'S EPISODE
Today is the day I finally break through the mysterious Irish whiskey style known as pot still whiskey - I know what single malt is, I know what a single grain is, but this pot still whiskey terminology has always thrown me for a loop. Green Spot, Yellow Spot, Blue Spot, Redbreast - they are all pot still whiskeys. But what makes them different from single malts or single grain whiskies?
Well you might think I'd head to Ireland to do that, but actually, there's a distillery here in the US that has decided to bring the pot still whiskey style to America. The distillery is Talnua (TALL-new-ah) out of Colorado and my guest is Patrick Miller distiller and co-founder of Talnua. And he is a massive fan of the style. So during today's interview we'll learn about that, we'll also taste 5 different amazing whiskies he is producing, we'll talk about when triple distilling is really a benefit to a whiskey, and we'll dive deeper into the history of Irish whiskey.
Here is what we'll discuss:
Where the love affair with Pot Still Whiskey started
Stranahan's as a special part of the journey
What the heck is single pot still whiskey?
Where triple distilling has a great impact
Being the first to make an Irish style pot still whiskey in America
Getting help in Ireland
The amazing growth in the Irish whiskey industry
Getting started with Talnua
What is the use of the intermediate (third) still?
Tasting the Heritage Selection blend
Tasting the Bourbon Cask and Stave Series
Building a flavor profile from multiple toasts and chars of wood
The rareness of consistency
Flowing from the nose to the palate to the finish
The 1785 malt tax and the expansion of single pot still
The rise and fall of Irish whiskey
Tasting Continuum Cask
Whiskies that demand a second go
Showcasing the diversity of pot still whiskey
Is Single Pot Still an American Single Malt?
Your local distiller
Tasting Virgin White Oak Cask Whiskey
Tasting a peated expression
The cost of shipping whiskey
‼️ DISCLOSURE ‼️
Talnua Distillery provided me with 5 mini-bottle samples to talk about on the podcast.
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Parmigiano Reggiano
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Walking 2 Hours Vlogging St. John's Antigua and Barbuda12 February 2022
Walking Independence Ave, Dickenson Bay Street, Wash hand Basin, Rat Island, Point, Heritage Quay, Heritage Market, Bend down boutique.
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