48 episodes

Flavors and knowledge is a bilingual podcast focusing on the gastronomic education in relation to food as a complement to a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products and ingredients analyzation, with the overall mission of educating the consumers, and generating awareness in the “truth of eating well”. Podcasts are in English with an accent and Italian. Support this podcast: https://anchor.fm/walter-potenza/support

FLAVORS + kNOWLEDGE WALTER POTENZA

    • Food

Flavors and knowledge is a bilingual podcast focusing on the gastronomic education in relation to food as a complement to a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products and ingredients analyzation, with the overall mission of educating the consumers, and generating awareness in the “truth of eating well”. Podcasts are in English with an accent and Italian. Support this podcast: https://anchor.fm/walter-potenza/support

    SUBSCRIBE TO FLAVORS + KNOWLEDGE PODCAST

    SUBSCRIBE TO FLAVORS + KNOWLEDGE PODCAST

    HELLO FRIENDS, THIS IS CHEF WALTER: TUNE -into OUR PODCAST FLAVORS AND KNOWLEDGE.

    WE FOCUS ON gastronomic education in relation to a healthy lifestyle, through food first. TOPICS ARE ABOUT FOOD, HEALTH, TRAVEL, TECHNIQUES, NEW DISCOVERIES, AND FUN KITCHEN STORIES. Our philosophy carries a moral obligation of sharing sensible knowledge to generate social awareness. Podcasts are in English with an accent, and Italian. FLAVORS & KNOWLEDGE IS AVAILABLE ON ANCHOR.FM OR ANY PREFERRED PLATFORM. SUBSCRIBE TO FLAVORS + KNOWLEDGE THE PODCAST VOICED FROM A KITCHEN BY A CHEF.


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    • 1 min
    SIX HEALTHY FISH TO EAT

    SIX HEALTHY FISH TO EAT

    Hey, friends welcome back to another informative episode of News you can eat 24. We know to eat fish at least twice a week or more. Lean, healthy  protein and oily-type sources such as tuna, sardines, and salmon provide rich omega-3 fats needed for our diets. It is, however,  challenging for the consumer to decide on which fish to select,  considering the environment, provenience, and overall taste. Seafood  Watch in the Monterey Bay Aquarium in California, together with health  groups and environmental agencies, has compiled a list known as "The Super Green Best of the Best." The guide indicates safety and health for us. To be included in the list, fish must contain low-levels of contaminants, running below 216  parts per billion (ppb), mercury at 11 ppb, from a sustainable fishery.

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    • 9 min
    REDUCE CARB INTAKE

    REDUCE CARB INTAKE

    News you can eat 24. Hello friends, a brief nutrition tip from our H & W agency Mediterranean Diet 21 According to statistics, carbs should provide 42-62 of the daily calorie intake for all age groups and gender. If we choose a diet of about  2,000-calories per day, the carb amount should be about 300 grams.  Many people hoping to achieve weight-loss take the number 300 and reduce it to an average between 50 and 150. We have been told by numerous sources that a low carb diet can help to lose weight. One of the simplest methods of reach the goal is to reduce the number of starches that are present in just about everything and substitute with lots of vegetables, healthy fats, and quality proteins, keeping in mind that a  measured red-meat intake is also very beneficial.

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    • 6 min
    IL CULATELLO DI ZIBELLO

    IL CULATELLO DI ZIBELLO

    Sapere I Sapori un podcast in lingua Italiana promosso dalla Scuola di Cucina dello Chef Walter Potenza nel Rhode Island USA

    Bentornati cari ascoltatori su Sapere I Sapori. In questo episodio parleremo del Culatello di Zibello. Tra i salumi pregiati, il Culatello di Zibello è sicuramente il Re. E un salume a denominazione di origine protetta, tipico della provincia di Parma. Viene citato esplicitamente per la prima volta in un documento del Comune di Parma del 1735, in cui venivano elencati i prezzi dei prodotti ottenuti dalla lavorazione del maiale.  Già allora fu evidente il prestigio di questo prodotto, il cui prezzo risultava infatti il più elevato dell'elenco. Il salume comparirà poi in numerosi altri atti, come nel “Calmiero della carne porcina salata”, in cui vengono citati i “culatelli investiti”, ovvero insaccati. I letterati del tempo classificarono il Culatello nella famiglia dei Salami per il fatto di non avere cotenna, ma essere insaccati in budelli di origine animale. Una curiosità importante cita che inizialmente questo salume era chiamato “investitura”, dal momento che la parola Culatello era considerata volgare. Solo nel documento del 1735 il termine fu impiegato ufficialmente.  Altre importanti citazioni riguardo il prestigio di questo salume si possono ritrovare nella letteratura dell' 800-'900, sia nelle opere del poeta parmigiano Giuseppe Callegari che nel carteggio nato tra lo scultore Renato Brozzi e il celebre poeta Gabriele D’Annunzio.




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    • 10 min
    THE UNTOLD ON CALAMARI

    THE UNTOLD ON CALAMARI

    Suppose you live in Rhode Island or visit the Ocean State. In that case,  you are familiar with Calamari (Italian for squid, or loligo in fishery terms). When I started cooking about five decades ago, cleaning squid was a horrible job (and still is), usually forced upon the kitchen's newest hire. The fish was inexpensive to buy because of the amount of work needed to get it on the plate. Often considered the seafood underdog when compared with scrod, halibut, swordfish, and tuna. Mostly offered as an appetizer, although delicious in many other versions.  Today, Calamari appears in restaurants of any style. In the 70s, the dish never entered the fine dining kitchens, mostly reserved to pizzerie, diners, and some franchises.

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    • 11 min
    MY TAKE ON GROUND BEEF

    MY TAKE ON GROUND BEEF

    Welcome back friends: this episode of F + K is about ground beef. American families consume a lot of ground beef in such amounts surpassing the rest of the industrialized nations.  From burgers to tacos to chilis and everything else we think of making,  ground meat is the actor. Technically ground beef is a product with at most 30% fat content from parts of the cow's body. Most of the ground beef available in stores have trimmings, leftover particles from sectioned meat products. When a supermarket pre-cut sirloins, the pieces around become ground. Trimmings have fat, and lots of it. Not all the trimmings are from the same animal, but a blend of the various specimen. Some packages will have ground chuck, ground steaks, rib-eye,  and so on.

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    • 8 min