FLAVORS + kNOWLEDGE

F + K talks about bread and diet and the anomaly of removing the carbs from weight-loss program. Bread is among the most consumed foods in the Western world thanks not only to its goodness but also to its versatility, making it suitable for any meal of the day. Abolishing carbohydrates is a counterproductive strategy when confronted with weight-loss issues. Often the first thing we tend to elimina...

F + K explores the various options for purchasing food when running a household on a conservative budget. People tend to think that healthier food choices are more expensive and impacting dietary habits. There is no scientific evidence on the  matter. Unhealthy foods can cost more because of food policies implemented, focusing on the production of inexpensive and high-volume commodities. The...

Flavors + Knowledge continues with another episode on kitchen tips that anyone can use.  Many of you are aware of these suggestions if you spend time in the kitchen, but you probably know someone who does not cook often. Please share this podcast if possible. Your friends won't be insulted.  Sponsored by Chef Walters Cooking School Rhode Island USA, Italy, Dubai, Beijing Subscribe to New...

A song dedicated to Donald Trump and its refusal to leave peacefully, without any more disruptions. The lyrics are the thoughts of 80 millions of Americans + myself! GTFO stands for "God the final order", or whatever else you read into it. LISTEN WITH HEADSET FOR BETTER RECEPTION.

Sapere I Sapori analizza Il cotechino, un salume tipico della tradizione  Modenese, ma che viene prodotto in ogni parte d'Italia. Il cotechino è  uno di quei prodotti della macellazione del maiale che vengono mangiati  per primi, insieme alla coppa (o torta) di testa e ai ciccioli. Anche per questo il cotechino viene tradizionalmente  consumato a Natale: il maiale si macellava...

This episode of F + K is about a Rhode Island food pioneer, who has redesigned throughout the years the culinary landscape of the state. Well, many years have gone by since 1969. Tony’s Colonial Foods is still on 311 Atwells Avenue, the business is now in the hands of his lovely daughter, who continues with the same intensity and quality-driven  philosophy. She can always rely on her father t...

Hey, friends, Flavors + Knowledge continues the effort of sharing kitchen tips for the consumer. Hopefully, they are useful to you.  Salt is not the enemy, and don't be afraid to use it. Salt pulls the flavors out of your dishes—cook with kosher salt and season with sea salt. Create a salt selection in your kitchen; many of them add so much more to cooking based on characteristics and territo...

Hey friends, welcome back to F + K. There are so many olive oil labels in the marketplace, and often the purchase decision can be confusing. Consumers find difficulties between regions and countries. All they want is the right quality  product to consume. We all have heard of Sicilian, Tuscan, Apulian,  and other olive oils connected to various regions and countries but how to buy can be...

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 della Carabaccia. La carabaccia è un'antica zuppa di cipolle che si mangia  accompagnata da fette di pane toscano abbrustolito. E' tipica di tutta  la Toscana ma in particolar modo di Fir...

Hello friends welcome back to F + K. I have owned and operated several restaurants for just about a half-century, providing fine dining and a safe environment for my patrons,  and even when COVID 19 was not around, in the trade we all faced situations related to E-coli, salmonella and various other obstacles  related to food poisoning. This time around however the climate is very  d...

The episode of F + K talks about the values of fresh and frozen fruit and produce. Through my cooking, I realized that the nutritional composition of frozen products is not lower than fresh. Every single product may respond in a different way, connected with whatever cooking process is applied, but the nutrients are still there. In both frozen produce and fruit, there is a loss of vitamins, but fi...

Welcome back to F + K. This episode is about losing weight by skipping meals. S ponsored by our agency Mediterranean Diet 21   For a while, I have heard about meal skipping. We seem to trust and try anything to confront weigh-loss, but often the reality proves otherwise. Let’s see If I can explain what happens when we follow this  falsified myth. According to one of the most rooted and s...

Welcome back to F + K. This episode is about take-out suggestions. Take out and food delivery has been our new lifestyle since February  2020, it seems. We don' trust the pandemic and the people who often see this as a hoax. Those are the people who luckily have not lost anyone in their circle, and I am thankful for them. You can still enjoy the comfort of your surrounding with some great tak...

Welcome back, dear friends. Cooking and fixing a dish of pasta is not complicated. We resort to it when uncertain about what to cook or short on time. Pasta is also the pride of Italy and the world. We are famous for being the best at preparing it and knowing its secrets. But do you know that in reality, every day without understanding it, we make many mistakes and what seems to be perfect pasta,...

Welcome back friends: Sicilian food is contradictory, just like the Sicilian culture. It is an odd mixture of Italian, Greek, Arab, French, Spanish, and North  African. Its dinner plates are living odes to the number of peoples that have conquered, colonized, settled, ruled, and emigrated here. Every region in Italy has its unique culinary traditions, but to lump Sicilian food under the over-...

Hey, friends welcome back to F + K. You cannot visit the city of Naples, an unmissable stop for gastronomy enthusiasts, without tasting a sfogliatella, one of the sweet symbols of the Neapolitan pastry. Loved by both Italians and foreign tourists, this delicious and fragrant pastry, of which the curly and short-crust variants are known, originated 400 years ago and then underwent changes and evolu...

Hey, friends, just a refresher if you are into cooking, with a list of 10 suggestions. 1. When you set up your workspace area, keep in mind sanitized cutting board and clean tools, bowls, and utensils. And make sure to keep a trashcan within arm’s reach. For safety purposes, never trust anyone in the kitchen but yourself. 2. To make an egg wash, whisk together a  large egg with one tablespoon...

This episode is about cacio e pepe, perhaps one of the simplest pasta dishes to make, but technically challenging. We seem to discover new dishes every time someone travels abroad, or a  blogger features a new something on Instagram. It is the case of this  Roman dish, traditional in all senses, symbol of the capital city, and now trendy pasta in most restaurants. It originated among the...

News you can eat 24 analyzes salt-free Tuscan bread. There are over 350 bread types in Italy. Many will disappear within a generation to be replaced by products which seem authentic, but will not be made with traditional local ingredients. Some may actually seem to be the real thing, but the give away is the prefix 'Tipo' written on the package, meaning 'like' and is a reference to the shape and p...

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 a...

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, a...

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...

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 esplicit...

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. Ofte...

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 g...