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First Aired - 05/03/2012 04:30PM
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This week on Flash Talks Cash, JoAnn "Flash" Fleming and Andrew Newman are talking about multitasking. What are some of the risks involved with multitasking? Flash says that multitasking can affect the quality of a person's work, and can also be dangerous. Ever seen someone texting while driving? On the other hand, Andrew believes that multitasking can increase a individual's efficiency, and thinks that technology has made it easier for people to multitask. It's necessary in order to keep up with today's pace! In the second segment, Jack Inslee (President and Executive Producer, Heritage Radio Network) joins in the conversation and shares some of his thoughts about the subject. What's the difference between multitasking and serial tasking? Tune in to find out! This program has been sponsored by White Oak Pastures.
"Everybody thinks that mediocre is okay. I think people accept 'less than' as okay, and that's the problem." -- JoAnn "Flash" Fleming on Flash Talks Cash
"Everybody thinks that mediocre is okay. I think people accept 'less than' as okay, and that's the problem." -- JoAnn "Flash" Fleming on Flash Talks Cash
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Do You Multitask? (12:09)
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Multitasking, cost, money, overwhelmed, invoice, texting while driving, serial tasking, stressed, focus, finances, email, single task, homework, brain function, addiction,To comment on this episode click here. There are currently Comments
First Aired - 01/28/2013 07:00PM
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Learn how to taste for off-flavors in your homebrew on this week's episode of Fuhmentaboudit! Joining Chris Cuzme and Mary Izett in the studio are two BJCP National Beer Judges, BR Rolya and Vlad Kowalyk! Learn about two chemicals that cause off-flavors in beer- acetaldehyde and diacetyl. Find out how to taste for these chemicals, and what causes them to form in beer. What criteria does the BJCP use to judge beer? Listen in to the crew talk about beer competitions, and how to effectively interpret and act on judges' feedback. This episode has been brought to you by Tabard Inn.
"Phenols can contribute desirable traits in beer, depending on the style." [31:30] -- BR Rolya on Fuhmentaboudit!
"Phenols can contribute desirable traits in beer, depending on the style." [31:30] -- BR Rolya on Fuhmentaboudit!
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Doctor Your Beer at Home! (17:50)
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off-flavors, Brooklyn Brew Shop, brew kits, Homebrew Alley, BR Royla, Vlad Kowalyk, BJCP, National Beer Judge, Homebrewer's Guild, commercial beers, palate, light beer, Siebel kit, My Life on Craft, Acetaldehyde, diacetyl, Jolly Rancher, doctored beer, aroma, fermentation, ethanol, alcohol, pitching, stressed yeast, infection, Coors Light, fruitiness, corn,Beer Judgment Day (16:51)
Tags:
yeast malfunction, lager, lactobacillus, Sierra Nevada, Sam Adams, tap lines, Miller Light, butter, ale, sweetness, appearance, mouth feel, beer style, double IPA, gravity, porter, brown ale, fruit ale, sour, Belgian, Jelly Belly, circus peanuts, memory, familiar, phenols, numb, clove, American pale ale, bacteria, wild yeast,To comment on this episode click here. There are currently Comments
First Aired - 08/12/2010 03:30PM
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This week on Catch It, Cook It, & Eat It, Ben heads to the secret back rooms of Le Bernardin to sit down with culinary/seafood genius Eric Ripert. Eric talks about everything from what he makes at home for his family to who comprises his restaurant family, and what kind of boss he thinks he is. Ben and Eric also go over how he keeps a seafood-oriented menu as sustainable and interesting as humanly (or super-humanly) possible. This episode was sponsored by Acme Smoked Fish: a culinary mainstay in NYC for over 55 years.
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Catch It, Cook It & Eat It: Eric Ripert (24:01)
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Catch It Cook It & Eat It, Eric Ripert, Le Bernardin, people go to the restaurants for many different reasons, you should never feel the stress of the place being busy, service is part of French training, the waiter customer relationship has to be initiated by the customer, Eric is a Buddhist, what would Eric do if he wasn't a chef, he dreamed of being a forest ranger, Eric worked the fish station all his life growing up in restaurants, he became an expert in seafood, Eric never stressed out in the kitchen, how does Eric eat on a daily basis?, he eats mostly at Le Bernardin during the week and cooks on the weekends, palates have to be trained, some people have better senses naturally, you still need to be trained, he doesn't like having signature dishes that stay on the menu too long, Avec Eric, he uses mostly wild fish or fish that have been farmed with the right practices, they want to become fully sustainable by August 2011, they are at about 70% right now, 20 years ago nobody cared or talked about these issues, Eric Ripert taught Ben how to disguise surf n turf, there is a book called Avec Eric coming out in September,To comment on this episode click here. There are currently Comments
