FLAVORS + kNOWLEDGE

Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind! I'm your host, Chef Walter Potenza. Today's episode is about Unearthing the Cornmeal Heritage of Rhode Island Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England. The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the locals through time. The history of Cornmeal in our state begins with the indigenous peoples who inhabited the region long before the arrival of European settlers. The Narragansett and Wampanoag tribes were the primary inhabitants of the territory, and they were already cultivating corn or maize when the first European explorers set foot on these shores. At that time, Cornmeal, a versatile ingredient used to make various dishes like cornbread and porridge, was a staple in their diet. With the arrival of English settlers in the 17th century, Cornmeal played a critical role in sustaining the colony. The settlers adopted the indigenous culinary traditions, incorporating the available ingredients into their diets. Among their favorite was cornbread, often baked in simple brick ovens, which became a staple in many households. In addition, recipes like johnnycakes and hasty pudding became common, reflecting the influence of corn in the region's cuisine. Rhode Island played a prominent role in the triangular trade that transported enslaved Africans to America during the 18th and 19th centuries, and the consumption of Cornmeal was an essential component of the enslaved Africans' diet. As a result of the connections established through the slave trade, Cornmeal continued to be integral to the culinary traditions of the ocean state. Furthermore, the Industrial Revolution in the 19th century brought about significant changes to Rhode Island's landscape, and the state's culinary traditions evolved accordingly. With the advent of milling technology, Cornmeal became more readily available, increasing its popularity. At the same time, new mills across the state began producing Cornmeal, thus making it more accessible to a broader population, even in nearby states. It began a new transformation that became further ingrained in the local culinary culture. In the 1930s, the Great Depression presented economic challenges for many Rhode Islanders, leading to a resurgence in the consumption of Cornmeal. The product was a cost-effective means of providing nourishing meals for families during difficult times. Familiar dishes such as cornpone and corn dodgers were regularly prepared, and the modest yet nutritious meal played a significant role in alleviating hunger and hardship. As the local and sustainable food movement gains momentum, many Rhode Islanders embrace artisanal and locally sourced Cornmeal. Small-scale mills and farms are producing high-quality, stone-ground Cornmeal that celebrates the heritage and flavor of this humble ingredient. These efforts preserve the past's culinary traditions and support the state's agriculture and local economy. In conclusion, Cornmeal's historical and culinary significance in Rhode Island's food culture is undeniable. The state's vibrant food culture continues to celebrate this humble ingredient, showcasing its unique taste and texture in iconic dishes like johnnycakes and several others. For all details, recipes, and news, please follow the links on the show notes. EAT WELL AND STAY SAFE! ⁠More podcasts Here⁠ Follow the ⁠Flavors + Knowledge Magazine --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter offers valuable suggestions on the topic. Read the content on Substack. Flavors + Knowledge podcast sponsored by Chef Walters Cooking School, Cranston Rhode Island USA --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Mastering Asparagus:  A Chef's Guide to Care, Cooking, and Creativity With its tender spears and delicate flavor, asparagus is a quintessential ingredient that marks the arrival of spring. Home cooks and chefs love its versatility and nutritional benefits. However, to truly elevate this vegetable to its full potential, one must understand the nuances of its care, cooking methods, and potential pitfalls.  In this brief and comprehensive guide, we'll explore the best practices for handling and cooking asparagus and creative ideas to inspire your culinary endeavors. 1) Shopping for asparagus: When buying asparagus, there are several key factors to consider to ensure you select the freshest and highest quality spears: Color: Look for bright green spears with minimal browning or discoloration. The tips should always be tightly closed and compact, without any signs of wilting or drying out. Texture: Choose asparagus with firm, smooth stalks. Avoid spears that feel limp, rubbery, or mushy, as these are likely past their prime and will lack the desired texture when cooked. Thickness: Asparagus spears come in varying thicknesses, ranging from thin to thick. While thin and thick spears can be delicious, thinner spears tend to be more tender and cook quickly, while thicker spears have a more robust flavor and slightly longer cooking time. Select based on your preference and intended use. Uniformity: Look for bundles of asparagus that are relatively uniform in size and shape. This ensures even cooking and presentation when preparing dishes that require uniformity, such as salads or stir-fries. Tight Tips: Verifying that the asparagus tips are firmly closed and compact is crucial. Avoid spears with open or flowering tips, as this may indicate that the asparagus is past its prime and starting to deteriorate. Freshness: Finally, trust your senses. Fresh asparagus should have a clean, grassy aroma. If the spears have a strong or unpleasant odor, it's a sign that they are no longer fresh and may have started to spoil. 2) Caring for Asparagus: Selection: When selecting asparagus, look for firm, bright green stalks with tightly closed tips. Avoid any spears that appear wilted or have signs of shriveling. Storage: To maintain freshness, trim the woody ends of the asparagus and place them upright in a jar or glass with about an inch of water. Taking the proper steps to keep your asparagus fresh and crisp is essential. Before storing trimmed asparagus tips in the refrigerator, cover them with a damp paper towel. This ensures that the asparagus stays moist and doesn't dry out, preventing it from getting moldy.  Preparation: To remove dirt or debris before cooking, rinse the asparagus in cold water. Trim the tough ends by snapping them off or using a knife to cut them where they naturally bend and become tender. 3) Cooking Methods: Steaming: Asparagus can be steamed for 4-6 minutes until tender but still crisp, which preserves its delicate flavor and vibrant color. Place the spears in a steamer basket over boiling water. Grilling: Grilling adds a smoky char and depth of flavor to asparagus. Toss the fresh asparagus in extra virgin olive oil, sea salt, and black pepper, and grill over medium-to-high heat for 3-4 minutes per side until lightly charred and tender. Roasting: A well-executed roasting brings out the natural sweetness of asparagus while creating caramelized edges. Arrange the spears on a baking sheet, drizzle with good quality olive oil, adjust seasoning with sea salt and pepper, and gently roast in a well-preheated oven at 425°F (220°C) for 10-12 minutes or until they feel tender and slightly browned. Sautéing: Sautéing quickly cooks asparagus, imparting a golden hue and savory flavor. Heat extra virgin olive oil or unsalted butter in a wide skillet over low-to-medium heat, add the asparagus spears, and cook for 5-7 minutes, tossing occasionally, until tender and lightly browned. 4) Creative Cooking Ideas: Asparagus Risotto: Incorporate tender, diced asparagus into a creamy risotto for a luxurious dish that celebrates spring. Asparagus Salad: Toss blanched asparagus with mixed greens, cherry tomatoes, shaved Parmigiano cheese, and a tangy vinaigrette for a refreshing salad. Asparagus Pesto: Blend blanched asparagus with basil, sliced garlic, toasted pine nuts, Parmigiano cheese, and olive oil to create a vibrant pesto sauce that pairs beautifully with pasta or grilled fish. Asparagus Tart: Arrange blanched asparagus spears on puff pastry, top with ricotta cheese, lemon zest, and thyme, then bake until golden brown for an elegant tart. Asparagus Soup: Purée cooked asparagus with onions, garlic, vegetable broth, and a touch of cream for a silky-smooth soup perfect for chilly evenings. 5) What Not to Do: Overcooking: Avoid overcooking asparagus, as it can become mushy and lose its vibrant color and crisp texture. Underseasoning: Asparagus benefits from seasoning, so don't be shy with salt, pepper, and other flavor enhancers like garlic, lemon zest, or Parmesan cheese. Crowding the Pan: Avoid overcrowding the pan when sautéing or roasting asparagus, as this can lead to steaming rather than caramelization. Using Old Asparagus: Freshness is essential when it comes to asparagus, so avoid using spears that are limp, woody, or have started to develop an unpleasant odor. 6) Loss of Nutritional Value: Asparagus is a nutrient-rich vegetable with essential vitamins, minerals, and antioxidants. However, improper cooking methods or prolonged storage can lead to a loss of nutritional value. Overcooking, in particular, can cause the breakdown of vitamins such as C and folate. To preserve the nutritional integrity of asparagus, opt for quick cooking methods like steaming or sautéing and consume it soon after purchase for the freshest taste and maximum nutritional benefits. The final thought! Mastering the art of cooking asparagus involves careful selection, proper handling, and creative cooking techniques. By following my tips and exploring some inventive recipes, you'll be able to enjoy the delicate flavors and nutritional benefits of asparagus to the fullest. So, embrace this versatile vegetable and let your culinary imagination soar with endless possibilities. The best time is now! More podcasts by Chef Walter --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

So, you think you know fish? As a professional chef, I have encountered various instances where mislabeled fish is prevalent in the culinary industry. Although my extensive experience has given me an advantage, the average consumer may be less fortunate. It is disheartening to witness individuals unknowingly paying for fish that is not what they intended to purchase. Therefore, we must remain vigilant and educate ourselves on the fish we buy. Additionally, choosing establishments that prioritize transparent labeling and sourcing is crucial to ensure that we can relish our seafood dishes without any unpleasant surprises. In supermarkets, it is expected to come across mislabeled fish, such as tilapia, frequently passed off as more expensive white fish like snapper or sole. Tilapia is a mild-flavored fish usually raised on farms and is not as costly as other white fish, hence the mislabeling. On the other hand, Escolar is sometimes sold as "white tuna" or "butterfish," but it is not a type of tuna. This deep-water fish is highly prized for its buttery texture and rich flavor. Still, some people may experience digestive issues after consuming it, making it essential to know what you buy. Catfish is another fish occasionally labeled as mild-tasting whitefish to increase its price. This common fish in the southern United States is often used in dishes like gumbo and jambalaya. Its mild flavor and tender texture make it an excellent choice for your next fish fry. Pangasius, a catfish, is commonly raised in Vietnam and Thailand and sometimes sold as "basa" or "swai." Still, it may be labeled as a different, more desirable fish. It is a mild-flavored fish frequently used in fried dishes. Haddock, a white fish commonly found in the North Atlantic, can sometimes be substituted for cod. This fish has a slightly sweet flavor and flaky texture, making it a top choice among seafood enthusiasts. Mackerel, a fatty fish known for its strong, distinct flavor, is sometimes misrepresented as other types of fish, like king mackerel, sold as Spanish mackerel. Red snapper, a popular fish in the Gulf of Mexico known for its firm, white flesh, and mild flavor, is frequently replaced with cheaper fish varieties, such as tilapia or rockfish. Despite being less prone to mislabeling or substitution than other species, salmon and tuna remain subject to such errors. Various factors can contribute to the confusion surrounding these two fish, from their physical similarity to other species to the challenges of accurately identifying them through visual cues alone. When purchasing fish, it is crucial to make informed decisions. Consider opting for supermarkets or fish markets with a solid reputation for accurate labeling and sourcing practices. Inquire about the fish's origin and species from the fishmonger or store staff, and look for labels such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure that the seafood you buy is responsibly sourced and sustainable. Please familiarize yourself with the visual characteristics of the fish you want to buy, such as color, texture, and size, and consider buying whole fish as they are generally more comfortable to identify. Use seafood guides or apps that provide eco-friendly information and advice on sustainable fishing practices to make intelligent purchase decisions and maximize your investment. More podcasts by Chef Walter --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Flavors and Knowledge is a captivating podcast offering narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews. It minimizes opinions, delivering a concise and engaging exploration of the rich tapestry of gastronomic Knowledge."   Today's episode, "ARTICHOKE TUTORIAL," Cooking artichokes can intimidate some people, especially if they're unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves and the choke (inedible fuzzy part) before cooking. Artichokes are primarily grown in California. The coastal regions of California, particularly around Monterey County, Castroville, and the Central Coast, have the ideal climate for cultivating artichokes. The rich soil, moderate temperatures, and coastal fog create favorable conditions for artichoke cultivation. Castroville, California, is often referred to as the "Artichoke Capital of the World" due to its significant production of this vegetable. Some artichokes are also grown in smaller quantities in other states, such as Arizona and Texas. However, California remains the primary producer of artichokes in the USA. More text here More podcasts by Chef Walter --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

The Sfogliatella Podcast The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece. The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s. According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became popular with the locals. Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today. The classic riccia Sfogliatella is characterized by its crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries. The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry. The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage. More podcasts Here Follow the Flavors + Knowledge Magazine --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

I am your host, Chef Walter Potenza. Cooking Healthier Foods in 2024: A Guide to Flavorful and Nutritious Culinary Adventures As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One of the critical components of a well-balanced lifestyle is a nutritious diet. Cooking healthier foods contributes to physical well-being and enhances overall happiness and vitality.  Choose Whole, Fresh Ingredients: "Choosing the right ingredients is the key to a healthy meal. Don't compromise on your health by settling for low-quality ingredients. Opt for nutritious ingredients to give your body the fuel it needs to thrive. Aim for whole and unprocessed foods such as fresh vegetables, fruits, lean proteins, whole grains, and legumes. These items are packed with nutrients and fiber, forming a sturdy foundation for a well-rounded diet. Embrace Plant-Based Cooking: Consider incorporating more plant-based ingredients into your meals. Many people are jumping on the plant-based diet train because they're discovering all the excellent health benefits. Experiment with colorful vegetables, legumes, and whole grains to create hearty and satisfying dishes. Such diets are also environmentally friendly, helping to reduce your carbon footprint. Mindful Cooking Techniques: How you cook can significantly impact the nutritional value of your meals. Opt for cooking methods such as steaming, roasting, grilling, and sautéing, which retain the natural flavors and nutrients of the ingredients. Avoid deep-frying and excessive use of cheap oils, as these can add senseless calories and saturated fats. Healthy Fats for Flavor: It's important to limit unhealthy fats, but using healthy fats like olive, avocado, or coconut oil in moderation can improve flavor and nutrition. Consider adding nuts, seeds, and avocados to salads and dishes for a satisfying crunch and a dose of healthy fats. Experiment with Herbs and Spices: Upgrade your dishes by adding spices and herbs. Elevate your meals while improving your health by incorporating ingredients that offer depth and complexity of flavor and many healthy benefits. Take advantage of the opportunity to elevate your cooking and improve your well-being. Experiment with herbs like basil, cilantro, thyme and spices such as turmeric, cumin, and cinnamon. These can add flavor without the need for excessive salt or sugar. Mindful Portion Control: Portion control is crucial even with the healthiest ingredients. Did you know controlling your serving sizes is critical to maintaining a healthy diet and avoiding overeating? Be mindful of how much you consume at each meal; you'll be on your way to a healthier lifestyle in no time. Smaller plates, bowls, and utensils can create the illusion of a fuller plate, helping you control portion sizes and maintain a healthy weight. Incorporate Superfoods: Superfoods are nutrient-rich foods that offer exceptional health benefits. Include ingredients like quinoa, chia seeds, kale, blueberries, and salmon in your meals to boost the nutritional content and introduce a variety of flavors and textures. Hydration is Key: Remember the importance of staying hydrated. Water is crucial for maintaining good health and can significantly manage weight. Infuse water with citrus fruits, cucumber, or mint for a refreshing twist. Plan and Prep Ahead: Busy schedules often lead to unhealthy food choices. Combat this by planning your meals and prepping ingredients in advance. When healthy options are easily accessible, adhering to your nutritional objectives becomes simpler. Enjoy the Process: Lastly, cooking should be an enjoyable and creative experience. Experiment with new recipes, flavors, and cooking techniques to keep things interesting. Find joy in creating nourishing meals that fuel your body and satisfy your taste buds. MORE PODCASTS --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Welcome back dear listeners: Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient. This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless. Here's a simple recipe for Persimmon Marmalade: Ingredients: 4 cups ripe persimmons, peeled and chopped One lemon, juiced and zested One orange, juiced and zested 4 cups granulated sugar 1/2 teaspoon butter (to reduce foaming) One package (1.75 oz) of fruit pectin (such as Sure-Jell) Instructions: Prepare the Persimmons: Peel and chop the persimmons, removing any seeds. Place the chopped persimmons in a large, heavy-bottomed pot. To make delicious Persimmon Marmalade, follow these simple steps: - Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base. - Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors. - Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar. - Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade. - Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right. - While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time. - After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars. - Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination. - If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars. - Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time. Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it. MORE PODCASTS --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

I'm your host, Chef Walter Potenza. I'm thrilled to take you on a delectable adventure through the world of flavors, where we'll uncover the secrets behind the most extraordinary dishes while immersing in the rich cultural heritage that has shaped the art of cooking. So, sit back, relax, and get ready to embark on a mouthwatering expedition that will leave you craving for more. TODAY'S EPISODE IS ABOUT FISH WITHOUT FISH Does eating sushi appeal to you? Still, the famous dish has been a beloved Japanese dish for centuries, and most of us find it delicious and creative. Its origins can be linked to the 8th century when it was created to preserve fish by fermenting it with rice. As time passed, sushi evolved into the dish we know today, with raw fish atop vinegar rice. Initially sold by street vendors as fast food, sushi eventually entered restaurants in the 19th century. By the early 20th century, sushi's popularity had spread outside Japan, particularly in the United States. For the complete text, please visit our Flavors + Knowledge Magazine. walterpotenza.substack.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

In this episode of Flavors + Knowledge, Chef Walter explains the different dining habits of the Ancient Romans, their culinary customs, and everyday foods. Read the full transcript  www.flavorsandknowledge.com Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA All business website  --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

This episode offers a wonderful recipe for the Italian rice pie, famous during the Holy Week of Easter among the locals and across the various Italian colonies globally. At Easter time, Italian kitchens rediscover the connection between food and religion. Many recipes made during the Holy Week, symbolize the rituals and the flavors developed through history. Read the full transcript  www.flavorsandknowledge.com for more info Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website  --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Hello, friends hope all is well: today, our podcast Flavors + Knowledge explains the history of Krapfen. During this past Lenten I was in the City of Vienna, in Austria, right after the Italian Carnevale, the ancient celebration just before Lenten. The theme of this podcast would have been more appropriate then, but I never got around to sharing it with you, so I'll do it now. In Vienna, the Carnival does not appeal to the Austrian culture, but life runs smoothly, and everyone seems on board with whatever everyone else is celebrating.  For recipes, please send a request to feedback@chefwalter.com Read the full transcript and recipe HERE  www.flavorsandknowledge.com for more info Sustainable Enogastronomic Tours to Italy  Podcasts are available on Anchor FM, Spotify, or preferred platforms. Podcast supported by Chef Walters Cooking School, Cranston, Rhode Island, the USA. All business website  --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Brief list of the most common errors in kitchens. Your host Chef Walter Potenza Subscribe to my newsletter free @ walterpotenza.substack.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter discusses the valuables of these 3 superfoods, increasing popular in recent years. For transcript and other details subscribe to our newsletter today walterpotenza.substack.com Free education for everyday learning. Www.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter Potenza discusses the connection between Jewish and Italian cooking and the shared historical flavors. For more details and show content, please subscribe free to our newsletter walterpotenza.substack.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter Potenza explores the foods offered during the solemn Passover Holiday. Subscribe Free walterpotenza.substack.com www.chefwalterscookingschool.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walters suggestions on mistakes to avoid when purchasing vegetables. Subscribe free to our newsletter at walterpotenza.substack.com www.chefwalterscookingschool.com www.flavorsandknowledgetours.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter shares the top 5 mistakes we make when food shopping. www.flavorsandknowledgetours.com www.chefwalterscookingschool.com www.flavorsandknowledgetours.com walterpotenza.substack.com Today’s Ask Chef Walter explores the five most common food shopping mistakes. I am sure there are plenty more, but I don’t want to overburden your experience. Tuscany Christmas Tour 2023 Not making a shopping list: One of the most common mistakes people make when shopping in a supermarket is not making a list beforehand. This can lead to buying unnecessary items, forgetting essential items, and overspending. Shopping on an empty stomach: Shopping when hungry can be a recipe for disaster as you are more likely to buy unhealthy snacks and impulse items you wouldn't usually purchase. Not comparing prices: Another common mistake is not comparing prices between brands and stores. You could be taking advantage of better deals and discounts. Falling for marketing tactics: Supermarkets use various marketing tactics to entice customers into buying more, such as placing high-profit items at eye level or offering "the buy one, and get one free" deals on products you don't need. Being aware of these tactics can help you make more informed purchasing decisions. Not checking the expiration dates: Always check the expiration dates of the items you buy, especially perishable goods like dairy, meat, and produce. Buying expired products can not only be wasteful but can also pose health risks. --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter Potenza shares secrets on the art of frying food. Frying is a popular method that involves submerging food in hot oil or fat until it is cooked through and crispy. There are two main types of frying: shallow frying and deep frying. For full-text content, visit walterpotenza.substack.com www.chefwalterscookingschool.com www.chefwalter.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Chef Walter Potenza shares secrets on the various types of Italian flours. For full-text content, visit ⁠walterpotenza.substack.com⁠ Free subscription newsletter ⁠www.chefwalterscookingschool.com⁠ ⁠www.chefwalter.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message