Chef Jacob Burton - Podcast Details

Shows

The Great Sources with Rabbi Shnayor BurtonHow to Make the Torah Come True, pt. 2: Finding Unity Between Good and Evil4:50 Getting angry is akin to idolatry 6:00 Why is Judaism's vision so challenging to achieve? 7:00 God's unity is approached through 3 pathways, represented by Abraham, Isaac and Jacob 11:00 The problem of evil is the reason that humans can't weave all of being around one good principle 13:10 Isaac represents the problem of evil 15:40 Why would God tell Abraham to slaughter Isaac? 19:30 How can we organize our psyche around one principle given that there is both good and evil? 22:15 The great men who attempted to bring the Messiah - Yehudah and Hezekiah, sons of Rabbi Chiya 26:00 Redemption depends on Abraham, Isaac and Jacob...2024-05-2453 min

The Vineyard PodcastEpisode 153: Sam BurtonBeing a blank canvas, finding equilibrium, and accidentally locking a phone in a bookstore. Sam Burton Sam Burton - I Don't Blame You (Official Music Video)- https://www.youtube.com/watch?v=16WJgPwAMys Sam Burton - Maria (Official Visualizer)- https://www.youtube.com/watch?v=THkhJCbYvk0 Sylvie car accident fundraiser- https://www.gofundme.com/f/sylvie-car-accident-fundraiser?utm_medium=referral&utm_source=widget&utm_campaign=p_cp%2Bshare-sheet “Apparently wistful, but plumbed out with mysteries of the fall, this Utah native now Los Angeles based, Sam Burton’s debut solo record, I Can Go With You (Tompkins Square, 2020) has gene...2023-08-251h 03

The Chandler Burton PodcastEP42: A conversation with Jacob Gordon - The guitar player from the deathcore band: "Left To Suffer"Hello everyone! Today on The Chandler Burton Podcast I am so blessed that we have Jacob Gordon from the band Left To Suffer to be on the show! Jacob and I have a wonderful talk about music, life and we have a ton of laughs! Make sure you check the band! you won't be disappointed! I hope you enjoy listening and thank you all so much for your support!2021-11-251h 05

Border War SportsThe Packers Are DisappointingIn this episode, co-hosts Brett Parker and Jacob Burton talk about Tom Brady, the tension between the Packers and their star players, and much more! They end it all with their first mini-game of "Who is better?" Get your popcorn and listen in! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-2551 min

Border War SportsMLB Meets CollegeIn this thrilling episode, your favorite co-hosts discuss the MVP races, Cleveland's new name, and even leave baseball for a minute to talk about Texas and Oklahoma leaving for the SEC! They end it with their first mini-game you won't want to miss! Join them now... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-2530 min

Border War SportsNBA Finals ExclusiveGame 6 is coming. Co-hosts Brett Parker and Jacob Burton wanted to get you guys a podcast out before it starts! Listen in as they discuss the Finals, Ben Simmons, and much more! Join them in their journey to Milwaukee! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-2139 min

Border War SportsIt's Shotime!In this episode, co-hosts Brett Parker and Jacob Burton talk deeply about the MVP race yet again, All-Stars, and much more you won't want to miss out on! Give it a listen now! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-0740 min

Border War SportsWho Will Win the Finals?In this fun episode, co-hosts Brett Parker and Jacob Burton discuss their predictions for the NBA Finals and much more! Join them in their talk around the stadium! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-0737 min

Border War SportsThe Underrated, The Overrated, and RodgersIn this thrilling listen, co-hosts Brett Parker and Jacob Burton discuss Aaron Rodgers choosing to not opt out, Josh Gordon filing for reinstatement and more you won't want to miss! Take a listen now! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-07-0745 min

Whiskey With WinnersWhiskey With Winners-Season 2 Episode 4: Damon Burton- From Janitor To 7-Figure CEO📗GET A FREE COPY OF DAMON’S BOOK OUTRANK HERE ➡️➡️ www.freeseobook.com 📥GET 100% FREE EARLY-BIRD ACCESS TO UPCOMING BRAND-NEW INSPIRING INTERVIEWS ON THE CHANNEL BY CLICKING HERE: https://www.whiskeywithwinners.com/earlyaccess ___________________ 😊 What's Up Whiskey With Winner’s Family! Enjoy this epic interview with the Bearded Wonder, The King of SEO, Damon Burton! Damon is the CEO of SEO National! He also shares his secrets to success in #Business & how he was able to also grow a Multi-Million Dollar Marketing Company. Lots of wisdom to help you...2021-07-0759 min

Border War SportsBricks and PicksIn this episode, co-hosts Jacob Burton and Brett Parker jump into the NBA with talk on the Kemba Walker trade, the Draft lottery, and of course new playoff predictions. Listen to this short 19 minute episode and experience the NBA in a new fashion! Engineering Credits: Evan Sauro --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-06-2319 min

Border War SportsWay-Too-EarlyIn this episode, co-hosts Brett Parker and Jacob Burton take a leap into the NFL, with hot fantasy takes, bold predictions for the season, and talk of retired star Calvin Johnson and Deshaun Watson's situation. Walk the field with them! Engineering Credits: Evan Sauro --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-06-2352 min

Border War SportsSticky SituationIn this episode, co-hosts Brett Parker and Jacob Burton go to deep center and discuss Jacob deGrom's insane season, the pitching scandal, and much more. Take a trot around the bases with them! Engineering Credits: Evan Sauro --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-06-2331 min

Border War Sports"Pilot"In their first ever podcast episode, co-hosts Brett Parker and Jacob Burton take a deep dive into recent NFL and NBA news, including Julio Jones to the Titans, the Aaron Rodgers drama, the NBA playoffs, and much more! Take the slightly comedic and informative adventure with them now! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app 2021-06-191h 31

Tribe44 PodcastEpisode 15 Little League President Jacob BurtonJoin Clay, Will, and Downey Eye Clinic Special guest Jacob Burton as they celebrate the kickoff of the Adair County Little League Season.2021-04-1638 min

Stella Culinary SchoolChoosing Knives, Grills, BBQs & Smokers!In this episode of The Stella Culinary School Podcast, picking out knives, and what to consider when purchasing a smoker, BBQ, or grill this summer. And YES, by popular demand, this episode now has time stamps! INTRODUCTION 00:00:00 - My Standard Charming Introduction. A Must Watch! SEGMENT ONE - WHAT KNIVES DO YOU NEED? 00:02:07 - What knives should you buy? 00:04:10 - Carbon Steel vs. Stainless Steel Knives 00:07:00 - Knives Chef Jacob uses on the daily. 00:09:00 - Cutting tomatoes with a bread knife (shame, shame, shame!) 00:09:30 - What bread knives you actually need. 00:11:35 - How to...2021-03-301h 03

Stella Culinary SchoolHydrocolloids - A Practical ApproachThe practical use of hydrocolloids are discussed, including Xanthan Gum, Lecithin, Agar Agar, and meat glue (transglutaminase). We talk about how these items can help you solve traditional kitchen problems, while not becoming the focus of a dish. Mentioned In This Episode Greek Salad Homework Assignment - https://youtu.be/3uVnAMEdu5A Food Science Videos on Gelatin & Agar - https://stellaculinary.com/fs Beurre Blanc Videos, both classic & stabilized - https://stellaculinary.com/sns Using Meat Glue - https://stellaculinary.com/kp (KP 29 & KP 30) Facebook Group - https://facebook.com/groups/StellaCulinary Modernist Cuisine Book Series...2021-03-191h 22

Stella Culinary SchoolGreek Salad Challenge, Dissecting A Dish's Flavor Structure, & Searing ScallopsIn this episode, I lay out the "Greek Salad Challenge" as a homework assignment. The purpose of this challenge is to drill knife skills, and work on creating baseline seasonings through balancing fat, acid and salt. We then carry this concept over into a lesson on how I would recreate the flavor of a hollandaise sauce if all I had was a recipe and had never tasted hollandaise before. This first principals approach to dissecting a dish through flavor structure will allow you to understand and replicate flavor structures at their most basic level. Then...2021-03-121h 15

Stella Culinary SchoolAcing A Chef Tryout & Banquet Style ExecutionIn this episode, we discuss how to ace a chef tryout when applying for a leadership position in a professional kitchen, and how to successfully execute for a large group or banquet. In the questions and comment section, I answer Robert's question on how to execute 10 steaks at once when cooking for family and friends, and Fran's question on how long his home made sausage will last under refrigeration. Follow me on Clubhouse, @JacobBurton, and tune in to ask your questions live, every Friday morning, 7 am PST / 10 am EST. You can watch the...2021-03-051h 13

Stella Culinary SchoolLeaving Your Career for Chefdom, Food Safety, How Fat Affects Bread DoughIn this episode, Chef Jacob discusses things you should consider if you plan on leaving your career to become a chef, some potential food safety issues with reheating and holding food, and then a break down on how exactly fat affects the flavor and texture of your bread dough. This episode of the podcast is brought to you by Chef Jacob's Culinary Boot Camp and F-STEP Curriculum, your fastest way to learn how to cook like a pro. Stop following recipes and start creating, with Chef Jacob's Culinary Boot Camp and F-STEP Curriculum Video Course, found here...2021-02-261h 26

The Entrepreneur Spotlight Show with Andy JacobJoe Burton, Founder of ROI Marketplace, A DotCom Magazine Exclusive InterviewJoe Burton, Founder of ROI Marketplace A DotCom Magazine Exclusive Interview About Joe Burton and ROI Marketplace: My focus of my career has always been in the direct response space. I consider myself an expert in working directly with ROI minded clients who are looking to achieve success with their business but have struggled to do so. My specialty is implementing strategic marketing plans for companies that help them greatly expand their reach. I have vast experience managing campaigns through all forms of media. Having managed multi-million dollar campaigns online, through television and...2021-02-2629 min

Chunky Coyote: A Couples Podcast (But Not)Working With Friends with Jacob Sheffield & Kelsey VerzottiHi Lovers!This week we have our first ever guests on the show, woohoo! Who better to talk about working with your friends, than our pals Kelsey and Jacob the cofounders of sidebizstudio.ca. SideBiz is a multi-vendor virtual marketplace that sells anything from cake shaped soap to video editing services. When you shop at SideBiz you are supporting not only our pals but also many folks within the arts community in Canada! This episode we are tackling things like boundaries, different working styles, and how to work through conflict when you're working with someone who you...2021-02-2149 min

Stella Culinary SchoolCombi Ovens for Precision Cooking, Execution, and HoldingThe combi oven saga continues, with a deep dive into why I bought two more Anova Combi ovens for my professional kitchen, how we are using it to streamline our kitchen execution, and how this translates into the home cooking environment. Topics discuss include: Holding and executing eggs for a busy brunch service, including how to execute a perfect eggs benedict from start to finish. My experiment with reverse searing a tri-tip from start to finish without opening the oven once. How I executed a flawless pulled pork for Superbowl Sunday. Want to participate in...2021-02-191h 17

Stella Culinary SchoolPrepping for Execution, Menu Design & Balance, Live View DiscussionIn this live episode of the Stella Culinary School Podcast, we begin with a discussion on how I like to prep on my days off to make mid-week cooking execution fast and efficient. I then answer questions on food & wine pairings, how chefs create balance in their menus, and how the pandemic has affected the United States restaurant scene. Audio only version of this podcast can be found on your favorite podcast app, including Apple, Google, and Spotify. Want to stop following recipes and start creating your own? Check out my culinary boot camp and...2021-02-161h 50

Stella Culinary SchoolGnocchi by Feel + Anova Combi-Oven ReviewIn this episode, I give a step by step breakdown of how to make gnocchi by feel, instead of using a recipe, whether it's potato, ricotta, or pumpkin. Then I review Anova's new Combi Oven, also known to the nerd's as the APO (Anova Precision Cooker). There's a lot to like, but a few things that can be improved upon as well. Is it worth $600? You've gotta listen to find out ... that's kinda the whole purpose of this podcast thing ... I mean, if I gave you all the info in the podcast description, then I...2021-02-061h 26

Stella Culinary SchoolFood Writers Are Parasites + Tender Stir Fried Meats!This episode goes off the rails quite a bit, but still turned out great, which I know you expect nothing less. We really hit our flow about 28 minutes in, once I figured out that the comments, ONCE AGAIN, were not loading properly! In this episode, we talk: About crypto currencies and how it will affect restaurant profit margins in the future. The biggest mistake people make when designing their home kitchens. How to create juicy, tender meats for stir fries. Why we use oils when sweating aromatics. Why I would never do a cooking competition. And...2021-01-291h 46

Vegan Body Coach Podcast2020 'Best of' Vegan Body Coach Podcast // Pt.1Here we are, almost exactly one year since the release of the first VBC episode. It's been an absolute pleasure to share these exchanges with you, And to share a few of my own learnings along the way. Please consider subscribing to the podcast to ensure you never miss and episode, And a quick review on iTunes Podcast app always does wonders.You can do this here.Get in touch with me on IG here .Check out my coaching services here. Ep 1. Chris...2021-01-271h 29

Stella Culinary SchoolSCS 066 | Why Grandma's Beef Stroganoff Was Never That Good!In this episode, we get the ball rolling with an update on the pressure cooked ribs experiment, where I went wrong, and how I scrambled to fix the issue to still get a delicious dinner on the table. Then I give you an epic breakdown of how to create the best beef stroganoff ever, without using a recipe, by shooting the entire dish through the F-STEP lens. I walk you through the process I use when first trying to understand the basic building blocks of a recipe, and then how I reconstruct it using flavor structure, technique...2021-01-221h 22

Stella Culinary SchoolChef's New Toy, Rib Experiments, & a Pot Roast Soooo Good It Will Demoralize Your Culinary CompetitionIn this episode: A lesson on tough cuts, tender cuts, and how cooking technique, preparation, and slicing can effect their overall tenderness. How to pick-up (execute) ribs in a professional restaurant setting, and how you can use these techniques at home to make your leftover ribs better than "hot off the grill." We discuss Combi-oven technology, and the new Anova Combi oven I have on the way to review. What to do when you can't find veal bones for your stocks and Demi-glace ... ... which leads to a conversation on how to make a pot roast that's soooo good...2021-01-151h 03

Stella Culinary SchoolSCS 064 | Don't Salt Your Pasta Water, Hollandaise Isn't Mother Sauce, & The Best Way To Cook Tri-TipEarlier today I jumped into our Facebook group on a whim to do a live stream and say hi. What was intended to be a few minutes of awkwardly waving at the camera before signing off turned into a pretty good time! Some of the main topics discussed: Do you really need to salt your pasta water, and why I don't allow my cooks to do it in the restaurant! The controversy over hollandaise NOT being a mother sauce, and how we pick up the pieces of our broken hearts in the aftermath. My new favorite...2021-01-0952 min

A Casual ReviewThe Nightmare Before Christmas (Tim Burton, 1993)In this very merry episode of A Casual Review, Jacob and Isabel discuss their favourite holidays, the iconic Catherine O'Hara and whether Henry Sellick will ever step out of Tim Burton's shadow. If you'd like to see more of us and keep up to date with new episodes then follow us here:@acasualreview@jacobpmullins@_sn_is 2020-12-2832 min

Vegan Body Coach PodcastHow to Train for Muscle Growth | Jacob Schepis JPS Health & FitnessEpisode 08Jacob Schepis is renowned coach, bodybuilder, powerlifter and the owner of JPS Health & Fitness is Melbourne, Australia. His passion for evidence based coaching, along with his success both on the stage and the platform make him a must listen for anyone interested in optimising body composition.It was a pleasure to sit down with Jacob to talk all things hypertrophy. Check out Jacob’s instagram @jacobschepis_jps & @jpshealth_fitness We cover:What is hyper...2020-05-201h 00

The Preaching PatriotMid-Week Salvation Message 05-13-20John 4:5-24 KJV...Then cometh he to a city of Samaria, which is called Sychar, near to the parcel of ground that Jacob gave to his son Joseph. [6] Now Jacob's well was there. Jesus therefore, being wearied with his journey, sat thus on the well: and it was about the sixth hour. [7] There cometh a woman of Samaria to draw water: Jesus saith unto her, Give me to drink. [8] (For his disciples were gone away unto the city to buy meat.) [9] Then saith the woman of Samaria unto him, How is it that thou, being a Jew, askest drink of...2020-05-1412 min

Stella Culinary SchoolSCS 063 | French Omelette Fallacy, Sou Vide Vs. Crispy Skin, & Decoding Pizza YeastDiscuss this podcast in the Stella Culinary School Facebook Group: https://www.facebook.com/groups/StellaCulinary/permalink/1437680866415097/ IN THE DISCUSSION SEGMENT ... We talk eggs, omlettes and the "French Omlette Falacy." I also walk you through how to make a classic, American style breakfast omelette (fully loaded of course). Original post by John: https://www.facebook.com/groups/StellaCulinary/permalink/1432663070250210/ Resources Mentioned Jacques Pepin French Omelette Video: https://youtu.be/s10etP1p2bU Jamie Oliver's Omelette Video: https://youtu.be/OQyRuOEKfVk How to Make A Classic French Omelette with Geoffrey Zakarian: https://youtu...2020-05-121h 10

Stella Culinary SchoolSCS 062 | I'm Back. Community Questions & UpdatesIn this episode, I bring back The Stella Culinary Podcast after a long hiatus to answer community questions and respond to discussions going on in the Stella Culinary Facebook Group. Join the discussion by going to: https://facebook.com/groups/stellaculinary. Subscribe to my YouTube Channel here: https://youtube.com/jacobburton Check out my Culinary Boot Camp & F-STEP Curriculum here: https://stellaculinary.com/bootcamp 2020-05-0547 min

Vegan Body Coach PodcastOptimising Plant Based Nutrition with Dietitian Jacob McGinness AKA The Plant Potential.Absolutely love my chats with Jacob McGinness when in Melbourne.This episode is no different. I sit down with good friend Jacob (@theplantpotential) to cover some quality ground on optimising plant based nutrition.I highly recommend you share this episode with someone who may be interested in the benefits of including more plants or perhaps someone you know who is skeptical about how they can still be healthy and perform well while eating only plants.I hope you gain so much value from this episode. Book a c...2020-02-201h 02

Stella Culinary SchoolSCS 061 | Chef Alex DowningIn this episode, Chef Alex Downing, who long time listeners of the SCS Podcast will remember as my Sous Chef at Stella Restaurant. After I left Stella a few years ago, Alex took over as the Executive Chef. He just recently moved on from Stella to become the Executive Chef of Ranchera Restaurant & Country Club in Reno. NV. We talk about his progression from a young cook to a fine dining chef, how the transition from fine dining to catering has been, and what his plans are for the future. Also joined in s...2019-07-221h 49

Fireside Talks PrayerFireside talks S. 1 Ep. 3 - Tim BurtonTim Burton is one of my Favorite producers, director and filmmakers 2019-04-2314 min

Stella Culinary SchoolSCS 060 | Party Foods, High Volume Execution & Listener QuestionsIn this episode, I'm joined once again by Chef Sean to discuss options for party foods and to answer listener questions covering topics such as: Insta Pots & Pressure Cookers Pressure Cooked Stocks & Sauces High Volume Execution in a restaurant setting. The use of Prague Powder #1 & #2 ... and much more. Join The Discussion Leave Chef Jacob a voicemail to answer on an upcoming podcast. Join the Stella Culinary Facebook Group. Thank you to our sponsors ... Nagmoi Japanese knives (use code word Jacob on checkout to get free engraving). Nutrimill Artiste, the mixer for every m...2019-02-071h 09

Stella Culinary SchoolSCS 059 | Christmas Cooking, Soup Solutions & Listener QuestionsIn this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including: How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general. How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing." How to get your foot in the door of a high end, Michelin starred kitchen. Questions & Comments? Join our friendly forum or Facebook Group. Or e-mail, Jacob@stellaculinary.com. You can also leave...2018-12-231h 12

Stella Culinary SchoolSCS 058 | Live Listener Call In Show with Chef JacobIn this episode, I hop on YouTube and broadcast live, answering listener questions that come in via the Stella Culinary Hotline and live chat box. If you'd like to call the show and leave a voice mail, you can do so by dialing 775-204-8389. I do plan on doing more listener call in shows, so stay tuned for announcements and times. 2018-11-261h 04

Stella Culinary SchoolSCS 057 | Thanksgiving Tips & Industry Talk with Sous Chef Sean MunshawI welcome sous chef Sean Munshaw to discuss Thanksgiving tips, the launch of our fine dining concept "Pips Pass," and industry talk in general. Sean has been working with me for a little over a year and a half, and has been an integral player in our culinary program's growth. Links for Sean Biggest Little Food In The World - Sean's Blog @Chef_Shpawn on Instagram Connect with the Show Listener Voicemail Line - 775-204-8389, or you can leave a digital voice mail here. Contact Chef Jacob - jacob@stellaculinary.com Join the...2018-11-211h 10

Stella Culinary SchoolSCS 056 | Trends & Trade Secrets of Fresh Milled GrainPaul Lebeau travels around the world, studying and spreading the gospel of freshly milled grains. He joins us on this episode to discuss what top chefs and bakers around the world are doing with freshly milled grains. Have a question or comment? You can call the listener hotline at 775-234-8389, or leave a digital voicemail. Can't get enough bread content? This episode's show notes and further related content can be found here: https://stellaculinary.com/audio-podcasts/stella-culinary-school-podcast/scs-056-trends-trade-secrets-of-fresh-milled-grain 2018-11-061h 10

Stella Culinary SchoolSCS 055 | Advanced Artisan Bread Loafs & Sourdough Baking with Nicole MuvundaminaIn this episode we discuss advanced artisan bread baking with bread baker and instructor Nicole Muvundamina. Follow Nicole on Instagram: @nmuvu 2018-10-151h 17

Stella Culinary SchoolSCS 054 | Large Party Entertaining, Creative Flavor Structures, & Learning Food Science - Your Cooking Questions AnsweredYou can call the show and leave a voicemail: 775-204-8389 In this episode, more listener questions and voicemails answered. Some sample questions include: Crispy Skin question from Philip "OK, it’s time to squash this once and for all one way or the other. The question is: ‘Does salt draw out moisture from a protein product’? I always hear people saying to rub salt on the skin of a protein product to draw out moisture in order to crisp up the skin. The most recent example was yesterday when I watched a video...2018-10-101h 08

Stella Culinary SchoolSCS 053 | Your Cooking Questions Answered - Community Q&AI'm back with two in-depth questions regarding the F-STEP Curriculum to answer. The first one from Dave: "I’ve been through your book, and I love the idea that I might be able to learn to cook without using recipes, something I hate doing and something that stresses me out in the kitchen. I had already decided that recipes don’t work for me, and I realized I am still missing steps, but I had only added the prep stage to my process, not the F-STEP steps, so your book has expanded my thinking, which is g...2018-10-091h 16

Stella Culinary SchoolSCS 052 | Ancient Grains & Fresh Milled Flours with Jade KoyleIn this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com. A few of the topics we touch on include: How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach. Using fresh milled "herb flour." Using foraged grains to give your bread a special sense of time and place, as well as unique flavors. The difference between white and red wheat, and what...2018-07-121h 08

Stella Culinary SchoolSCS 051 | Pan Gallego, Sourdough Modifications, & Dough Salt Ratios - Listener Bread Questions AnsweredHave a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, jacob@stellaculinary.com. You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group. In this episode, listener bread questions are answered! Johna's question on Pan Gallego (here's the video I referenced in my response https://www.youtube.com/watch?v=KHKLNTdlzE8) A question on the Baker's Percentage (full video breakdown can be found here: https://stellaculinary.com/cooking-videos/stella-bread/sb-001-what-bakers-percentage...2018-07-0753 min

Stella Culinary SchoolSCS 050 | T is for TechniqueIn part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide. If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389, post it to our friendly forum or Facebook group, or shoot me an e-mail, jacob@stellaculinary.com The accompanying video lecture for this episode can be found on the show notes page at: https://stellaculinary.com/scs50 Can...2018-07-032h 10

Stella Culinary SchoolSCS 049 | Taste Vs. Flavor, Black Pepper Corn Sauce, & Hipster Bone Broth - Your Questions Answered!In this episode, listener questions covering flavor structure and sauce making are answered. If you want to have your question answered on an upcoming episode of the show, you can leave me a voicemail thru this page here, call the hotline (775-204-8389), or e-mail me, Jacob@StellaCulinary.com. Don't forget to download your copy of my Culinary Boot Camp & F-STEP Curriculum. You can also join the conversation over on the Stella Culinary Forum, or SC Facebook group! In This Episode ... We start the show talking taste vs. flavor, what makes up...2018-06-271h 17

Stella Culinary SchoolSCS 048 | Culinary Boot Camp Day Two - S is for Sauce Part 2Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In episode 47 of the SCS Podcast, I introduced the concept of the three modern mother sauces, a technique based approach to sauce making. In this episode, we continue our discussion, with a deep dive into emulsifications and purees. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two - Chicken, Vegetable & Fish SCS 009 | Hollandaise Sauce - Five French Mother Sauces Part 1 SCS 010...2018-06-1452 min

Stella Culinary SchoolSCS 047 | Culinary Boot Camp Day Two - S is for Sauce Part 1Questions or comments? E-mail me, jacob@stellaculinary.com, call 775-204-8389 to leave a voicemail, or post on our Friendly Forum or Facebook Group. In part one of our S is for Sauce lecture, I discuss the concept of the Three Modern Mother Sauces, which is a technical approach to sauce making. We dive deep into the reduction technique. In our next episode, we will cover the other two modern mother sauces, purees and emulsions. Related Podcasts & Videos SCS 002 | Culinary Stocks Part One - Veal Stock SCS 003 | Culinary Stocks Part Two...2018-06-131h 43

Stella Culinary SchoolSCS 046 | Death of Bourdain, Home Kitchen Appliances & Beer Brewing | Community Questions & CommentsQuestion or comments? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. We start this episode on a somber note, acknowledging the passing of Anthony Bourdain and all he contributed to the culinary world. I then answer listener voicemails and questions ranging from the replacement of home kitchen appliances, cooking healthy summer meats and proteins, an upcoming beer brewing episode, as well as general shenanigans and discussions. We also bring back everyone's favorite new segment, This Week's Most Ridiculous YouTube Comment (OK, so the...2018-06-121h 07

Stella Culinary SchoolSCS 045 | Flavor Structure Part Two - Culinary Boot Camp Day OneQuestion or comments on this episode? E-mail me, jacob@stellaculinary.com, call me, 775-204-8389, or post to our friendly forum or Facebook Group. In this episode, we continue part two of our flavor structure lecture, discussing the "Story of Umami," how to mastor savory flavors, Flavor X Factor, the Flavor Punch, and much more. You can watch the full lecture video on YouTube (please like, share and subscribe while you're there). Purchase and download the written Culinary Boot Camp and F-STEP Curriculum here. 2018-06-1246 min

Stella Culinary SchoolSCS 044 | Flavor Structure Part One - Culinary Boot Camp Day OneThe first step to becoming a truly proficient cook that can stop following recipes and start creating, is to understand flavor structure. Flavor structure is the foundation upon which a recipe, dish, or menu is built. Without a basic understanding of how to balance flavors, no amount of fancy technique will be able to save a dish. Important Links Episode show notes, including the full video lecture with time codes. Leave Chef Jacob a Voice Mail - 775-204-8389 Send Chef Jacob an e-mail; jacob@stellaculinary.com Download and read the Culinary Boot Camp & F-STEP Curriculum...2018-06-0559 min

Stella Culinary SchoolSCS 043 | Flavor Structure, Brining, Sourdough Ideas & More | Listener Questions AnsweredIn this episode, I answer listener questions, and talk about the upcoming release of my FREE Culinary Boot Camp lecture videos (for a limited time only). If you're interested in buying the written Culinary Boot Camp Curriculum, you can do so here. Have a question or comment for the show? You can leave a voice mail by calling 775-204-8389, or contact us here. You can also join the conversation over on the Stella Culinary Forum, or Facebook Fan Group. If you haven't already, check out our Hamburger Cooking Resource Page...2018-05-291h 02

Stella Culinary SchoolSCS 042 | Max Good - Understanding BBQ Grills, Smokers & Outdoor CookersDirector of Equipment Reviews of AmazingRibs.com, Max Good, discusses BBQ Grills, Smokers, and Outdoor Cookers, along with what to look for in a grill, how to identify features that will best fit your needs, and tips and tricks for creating your own BBQ sauces at home. Links for Max Good Amazing Ribs Product Review Section Check out Max's line of BBQ Sauce, Black Swan, which I mention in the opening of this episode. His original recipe has an awesome, fresh tomato taste, and worked great on a Tri-Tip I cooked the other day (stay tuned...2018-05-241h 40

Stella Culinary SchoolSCS 041 | Malcom Reed of How to BBQ Right & The Killer Hogs Competition TeamSpecial guest Malcom Reed of How to BBQ Right and the Killer Hogs Competition Team joins Jacob to discuss: Steak Cooking Association (SCA) Tips, Tricks, & Strategies for Winning. Memphis BBQ. What its like to be a professional BBQ Competitor. The evolution of How to BBQ Right and their new podcast by the same name. What does a BBQ pro cook and eat on their days off. Memphis in May and what it takes to win the World Championship of pork cooking. Question or comment? Shoot to us via our contact page! This episode's show notes...2018-05-151h 00

Stella Culinary SchoolSCS 040 | Meathead of AmazingRibs.com Drops Some Serious BBQ KnowledgeIn this episode of the Stella Culinary School Podcast, I welcome Meathead, creator of the biggest BBQ Website in the world, AmazingRibs.com. Meathead and his team at Amazing Ribs provide in-depth technical and how-to knowledge for the backyard cooking and live fire enthusiast, including BBQ, Grilling, & Smoking. There no-nonsense, science based approach to grilling and smoking has gained them a massive and loyal following. Amazing Ribs review archive is second to none, with indepth breakdowns on grills, smokers, BBQs, thermometers and accessories. This episode's comment section and show notes can...2018-05-081h 48

Stella Culinary SchoolChef Clint Jolly Live from Chile!In this episode I welcome back my friend, Chef Clint Jolly, who is spending a year traveling abroad. In this episode, he calls in live from Chile to discuss the cuisine, culture, and what he's been up to. Links for Chef Clint Website - http://clintjolly.com FaceBook - https://www.facebook.com/ChefClintJolly Instagram - @ClintJolly Twitter - @ClintJolly Links for This Episode Listen the Chef Clint Jolly's previous appearance on the show. Check of Stella Culinary's 200+ educational cooking videos. Buy Chef Jacob's e-book, Culinary Boot Camp & F-STEP Curriculum. Join the Stella Culinary...2018-05-0352 min

Stella Culinary SchoolSCS 038 | Greg Rempe of the BBQ Central ShowGreg Rempe of the BBQ Central Show is interviewed! We talk American Regional BBQ Cuisine, how Greg got his start in podcasting, the Steak Cooking Association & Guidelines, Competition BBQ, Greg's Fleet of BBQ Grills & Smokers and much more. You can find Greg at The BBQ Central Show dot com, download his podcast through iTunes, or listen live every Tuesday, 9-11pm Eastern. Follow Greg on social media, and please make sure to send him a message, thanking him for being on the show. Twitter - @BBQCentralShow FaceBook - You can also watch his broadcast...2018-05-011h 00

Stella Culinary SchoolSCS 037 | ACJ - Listener Questions Answered LiveIn this live episode of the Stella Culinary School Podcast, I answer listener questions! If you want to be a part of the next live show, join our Stella Culinary Facebook Group at https://facebook.com/groups/StellaCulinary In this episode, listener questions answered including the best approach for sea food risotto, issues with sourdough bread baking, and sous vide chicken wings. Episode Links Call the show live, or leave a voice mail: 775-204-8389. You can also send in a question or comment via our contact page. Buy chef Jacob's E-Book, Culinary Bootcamp...2018-04-1345 min