Podcasts about Aioli

Themen, die an Tag 107 abgefrühstückt werden, sind: Zaubershows und Berlin, Bofrost und Almans, Orchester und Konzerte, Beastboy und Aioli, Schere und Pläne

12 - Talk radio for college kids? Dom kicks off this Monday with autism causation research headlines, as the Wall Street Journal had an article blaming the rise in autism on schools that receive more money for having children with disabilities. 1205 - Are the vaccines to blame? 1210 - Your calls. 1215 - Side - movie/book/TV show where the city is almost a character 1220 - Can the government start getting things back to normal? It's been 5 years since COVID, but they still live in fantasyland. Your calls. 1235 - Dom moves to the Democrat reaction over the weekend to California Governor Gavin Newsom's comments on trans-athletes in sports. 1250 - Your calls to round out the hour. 1 - Two local Congressman made waves over the weekend. Brendan Boyle made an asinine government spending statement on CNN regarding Elon Musk and DOGE. Andy Kim appears conservative, and then you hear him speak radical rhetoric on CNN, like we play here. 110 - A Virginia High school track athlete is under fire for hitting another girl with a baton during the 4x200 meter relay in the indoor state finals. What should be done about this? 120 - Dom discusses the talk radio panel he was a part of this weekend in New York City. Who gave the best advice? What would Dan and Henry tell these college kids? 130 - Will Bill Maher accept an invitation from Kid Rock to have dinner with Trump? 135 - Will Trump overtake the city of Washington D.C.? Their mayor thinks he might. Will this lead to change in other metropolitan areas across the country? 140 - What does the economy need right now? Your calls. 150 - The CBP One app has been transformed by the Trump administration. Your calls. Breaking news out of Bucks County. 2 - Another Scott Presler Monday! Will Scott do a podcast? Why is he knocking on doors to start out the week? How is the fight against gerrymandering going in Wisconsin and our state Supreme Court system? What are the Pennsylvania registration numbers looking like this week? 215 - Economist and Author Stephen Moore joins the program. What's Trump's mindset going forward to bolster the economy after the stock market is not responding to his tariffs? Stephen Moore doesn't understand going after our allies in Canada and Mexico with these tariffs, and trashed the wishy-washy nature of implementing them. When will life look calmer for investors and every day Americans? What does Stephen think of the recent job report saying native American job growth is up? 220 - RFK Jr. is meeting with big food processors to seek out harmful food dyes and eliminate them. 225 - Dom's Money Melody! 235 - Dom hasn't heard of aioli? 240 - Nobody touches Rittenhouse Square! 250 - The Lightning Round!

Chef Ollie Swart loves to cook and he really, truly loves feeding people. He even went out and got us cheese & ham croissants from Foxcroft to scoff during our chat. Ollie's Instagram Profile is a thing of pure joy - full of a happy, enthusiastic young chef enjoying the hell out of creating and sharing food. His more than 45k followers are testament to the infectious nature of his love for cooking and catering. We sat down for a natter about working for the iconic Annalize Catering; menus that are more than just 'chicken a la king'; creating a retail food range; and marrying the boss's daughter - among other things. We also squeezed in a mention of his cookbook, due on-shelf this Summer '24/'25. It was funny and loud and energetic, just like Ollie.Freestyle Cooking by chef Ollie SwartSend us a text On Instagram @a_table_inthecorner Cover image sketched by Courtney Cara Lawson All profile portraits by Russel Wasserfall unless otherwise credited Title music: 'In Time' by Olexy via Pixabay

Instagram sensation turned cookbook author Dan Pelosi gave us a gem of a cookbook filled with comfort food, family and fun here. Sara is obsessed with the breakfast mushrooms and eggs, Renee isn't sure whether these recipes are that great, but we love how Dan brings his whole personality to the book. Recipes mentioned in this episode: Grossy's vodka sawce (page 193) Spinach & mushroom baked eggs (page 60) Mushroom bolognese (page 190) Vegan mushroom gravy (NYT) Roasted fennel, orange & olive salad (page 115) Four seasons salad (page 103) Italian gay wedding soup (page 85) Chocolate anise biscotti (page 249) Grandma Katherine's rice pudding (page 276) Cinnamon sugar knots (page 138) The only dough you'll knead (page 123) Live, Loaf, Love (page 229) Aioli have eyes for you (page 35) Mom's stuffed artichokes (page 112) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsors: Dropcloth Samplers Cook along with us! Our next cookbook episode (airing 11/27/2024): Scandinavian from Scratch, by Nicole Accettola

Tradition has it that you should buy soft-shell crabs live and dress them right before you cook them. In reality, it is more convenient to have your fishmonger do it for you. If you decide to do it yourself, however, hold each one down firmly with one hand; then with a pair of scissors in the other, cut about half an inch off their "face," where the eyes and the gills are. That is all there is to dressing a crab.Soft-shell crab lovers, and there are legions of them, anticipate soft-shell crab season as a very special time of year. If you count yourself among them, plan a gathering of like-minded connoisseurs in spring or early summer; then make a feast of this superb seasonal sandwich. Pile the platter high. Don't even think about trying to make these ahead of time, though. They are "make-and-serve."

So much happening in the Bravoverse this week, we barely knew where to start. First, well wishes to Vicki from RHOC who is recovering from a near death illness. Alexis Bellino is engaged to Jimmy J, and we wish them well. But will Alexis' divorce settlement prevent her from actually marrying Johnny Aioli? Tamra is getting a lot of heat for her treatment of Shannon. Vanderpump Rules' future is being questioned - will there be another season? We have some exclusive info on this from a source. And in other VPR news, Brittany filed for divorce - and for full custody, which tells us there's more to the story. And we have some info on what may have led to Jax going into rehab. Plus a theory on why Brittany finally filed.  And we have SO MUCH tea on what's actually happening with the whole cast of The Valley and why they're divided, plus who's on which side. So much drama and mess and we are here for it.   This week's episode is sponsored by Nutrafol. Find out why over 4,500 healthcare professionals and stylists recommend Nutrafol for healthier hair. Get $10 off your first month's subscription and free shipping at Nutrafol.com when you enter the promo code GOSSIP.

It's so much fun when Alison Roman drops by the studio. We recently had her in to talk about her excellent newsletter writing—you should be subscribing—and her newly relaunched YouTube show, Home Movies. We also talk about where she's been dining out in New York City, her life upstate in rural New York, who she is reading on Substack (Jason Stewart, Clare De Boer, Christina Chaey), and all the things you wanted to ask Alison about what is good in and out of the kitchen. Also, cookbooks! It's a really fun catch-up, and we hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM ALISON ROMAN:Alison Wants You to Eat the Shells on Your Shrimp [YouTube]Spanish Tortilla with Aioli and Friends [official]Alison Makes The Best (and Easiest) Tomato Tart You'll Eat This Year [YouTube]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

But Carter thinks it's disgusting.See omnystudio.com/listener for privacy information.

Amanda shares a little about her week getting married and about her "oops" that may force cosmetic surgery a little sooner than she thought. Real Housewives of New Jersey has everyone up in arms, and even Andy's commenting about the show's future on his radio show. Get out your tiny violins, Cocktailers, we discuss "Teresa's Big Announcement" and we have thoughts about what Teresa might actually be stressed and upset about. Could it be that maybe everyone is right? Maybe both the ex and Luis are toxic? And we were fully entertained by Marge's shady flowers...we fully expect that card to be on display in Andy's clubhouse. We both enjoyed this week's episode of OC...and give Gina props for choosing her children, even if we don't believe that's the full reason Travis is moving out. Alexis' Johnny J press tour continues...but what in the name of Jesus' jugs made her think her big revelation would actually make him look better? Vicki's getting sued, and everyone else seems to be running with that news, but we have a little different outlook.    Today's podcast is brought to you by our sponsors: - By focusing on the cellular aspects of aging, OneSkin keeps your skin looking and acting younger for longer. Get started with OneSkintoday with 15% off at oneskin.co with code GOSSIP #oneskinpod - Get results you can run your fingers through with Nutrafol! Cocktailers, get $10 off your first month's subscription and free shipping when you go to Nutrafol.com and enter the promo code GOSSIP.

Send us a Text Message.An awesome midweek / end of month crossword by the Matz brothers - Jackson and Ben, to be precise. Ben had 18 rejections before he hit pay dirt with this puzzle, so, while PERSISTENCE is not in the grid, it is everywhere else in this puzzle! We particularly enjoyed 3D, What it would be a mistake to write twice?, BOO (

Listen on: Apple Podcasts | Stitcher | Google Podcasts | Spotify | PandoraThis week, we talk about life and food in Southern France. First, we sit down with Steve Hoffman to talk about his latest memoir, A Season for That, about his journey from Minnesota to the South of France with his entire family to live a romanticized French life.  It turned out to be a complete culinary and culture shock that ended up inspiring his appreciation for the local food culture and its winemaking traditions. Steve Hoffman's latest book is A Season for That: Lost and Found in the Other Southern France. Then, we talk with author Rebekah Peppler about her connection to the South of France and its Provencal cuisine, which is the inspiration for her cookbook, Le Sud: Recipes from Provence-Alpes-Côte d'Azur. She walks us through Provencal dishes from tapenades to bouillabaisse, and she leaves us with her recipe for Mussels in Aioli. Broadcast dates for this episode:July 19, 2024 (originally aired)

How can cutting-edge technology like generative AI benefit Good Food Founders?    What opportunities and challenges might arise from incorporating AI into your business operations?   In this episode, Sarah welcomes Meg Faibisch Kuhn, an expert in AI, to discuss the applications of generative AI in your food business. Meg is the founder of Aioli, an AI education and consultancy firm specializing in helping founders understand, learn, and apply AI in their work.    Meg's first hand exposure to critical operational and marketing bottlenecks has equipped her with the insights needed to harness the potential of user-friendly AI technology. By combining her deep industry knowledge with the latest AI innovations, Meg offers tailored training programs, expert guidance, and practical resources to empower her clients on their AI journey.    You'll hear Meg explain how tools like ChatGPT and Fathom can streamline processes, improve efficiency, and save time (and money) for food businesses. Whether it's drafting newsletters or conducting market research, AI can bring you a step closer to your goals. Meg also highlights the importance of data privacy and offers practical advice for founders on leveraging AI.   They discuss: How to get started with AI, and the tools available to streamline your business The ways AI can elevate your communications strategy Saving time by creating standard operating procedures (SOPs) with AI How generative AI can create synthetic focus groups to test new ideas and gauge customer reactions Tips for keeping your data secure And so much more!    Sign up for your free 30 minute audit with Meg, and get started with Generative AI today!    Then check out our bonus episode with Meg, recorded exclusively for BABOYOT members.   Connect with Meg: Website: Spread Aioli LinkedIn: Meg Faibisch Kuhn   From our News Segment: Can AI Help Cut Plastic Waste from the Food System?   Stay Connected! Instagram: @TheGoodFoodCFOYouTube: @thegoodfoodcfo Join us in The Good Food CFO Community

Ich habe meinen Knoblauch geerntet und wollte nach Sorten sortieren, wollte. Außerdem bekommst du mein Rezept zur perfekten Aioli und es geht um ein neues Kartoffelproblem: Schwarzfleckenkrankheit.

From Mayonnaise to Aioli, Danny Strong‘s rebrand was more impressive than Erewhon's. #twopeabodyawardsProduced by Dear MediaThis episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct, or indirect financial interest in products, or services referred to in this episode.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Listen to Erika L. Sanchez and the No Chingues crew talk about all of the day's chingaderas:  ·      Exclusive Squirts and Diarrhea Delays  ·      No Chingues and Nugenix – “She'll Like It Too.” ·      Erika's Fake Degree in Humane Letters ·      Is Kars4Kids Laundering Money for Slovenian Cartels? ·      Musical Waterboarding ·      Jorge Has a Conference (and Foot) Addiction ·      Tater Dress ·      “It's So Choice” ·      Join Our Patreon ·      New No Chingues IP: “NBA 90 Day” ·      Erika Hates Mama's Boys ·      Menards Only Fans and Assorted Love Tensions ·      New Mt. Dew Alcoholic Drinks – BIOOC Folks, Brace Yourselves ·      We Will Fight Our Elders ·      Cow Nips ·      Fearing Cookie Crisp Attorneys, Our Legal Department Commits Arson  ·      Top 5 Cereals: Dead or Alive ·      A Hood Cinderella Story ·      Shoes on the Powerlines ·      Stay Informed With Primer Impacto ·      The US's Drug Kingpins: The Sacklers and Reagans ·      A Two-Tiered System of Justice ·      Propaganda Omissions in US History  ·      Tusla's Black Wall Street ·      Whodads and Whathaveyous ·      Ask a White: Is Mayo and Aioli? ·      Fletcher? ·      Menards' Ailoli? ·      When They Go Low… Kick Them In The Teeth ·      Bleach Blonde Bad Built Butch Body ·      Disrespect to Servers ·      Remember, Mexicans Are Making All Your Food ·      Too Fast, Too hungry: 18 Tacos in 45 Seconds ·      Plants   We have no idea what we're doing... but we're keeping it moving with the unearned confidence of a mediocre White man! ¯_(ツ)_/¯ Listen, subscribe, share, and leave a five-star review! (or go to hell). Follow us on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ , ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ , ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠. --- Send in a voice message: https://podcasters.spotify.com/pod/show/nochingues/message

YoungLA Clothing brand drops Aioli after podcasters, including Johnny Bravo, set the record straight and call for the firing of Aioli due to videos showing the spokesperson for the company ruthlessly beating a cat. #animals #animalabuse #doxing  @JonnyBravoTV 

Hey there, My Curious Colleagues!

This episode is a little different. Adam Brown is the Founder and President of Sircle Media, a social media agency that specializes in helping CPG and Beverage brands win online and in-store. On this episode of ITS, Adam interviews Ali all about Haven's Kitchen's new product line: AIOLI! They go through innovation, sales, marketing - and the WHY and HOW of the new line. Ali shares an Amazon discount code toward the end, so listen up!In the Sauce is Powered by Simplecast.

This week I'm talking with Luke Kolpin, the Executive Chef at Cedar and Elm at The Lodge at St. Edward Park near Seattle, about his life-changing time as Sous Chef at the famous Michelin-Starred restaurant Noma, in Copenhagen and what eventually brought him back to his hometown of Seattle. He also shares with us his *magical* and versatile Parmesan Aioli (Spoiler alert: It has bacon fat in it!).Links:Cedar and ElmThe Lodge at St. Edward ParkIG: @LukeKolpin, @CedarandElmSeattle, @LodgeatStEdwardBaked Chicken ThighsHow to Cook Cube SteakMushroom GravyFB: @COOKtheSTORYIG: @COOKtheSTORYTT: @COOKtheSTORYCrispy Chicken WingsSpinach DipBaked Beans with Ground BeefAll New Chicken Cookbook 

Das war's. Ende. Aus. Finito. Ins Kissen gebissen. Der König ist tot, lang lebe der König. Ein trauriges Jubiläum unter der Sternbrücke. Daniel und Hauke zeichnen heute ganz für sich alleine die letzte Folge in der Astra Stube auf und gönnen sich dazu noch drei Wochen Pause. Im Februar kehren sie zurück, vielleicht nicht mit einem neuen Club, aber mit den Gags von früher. Tschüss Max Brauer Allee 200 und danke für den Fisch.

If this is the most wonderful time of the year, why do so many feel like it's their least favorite time of the year?What some call Season's Greetings others could very well call Season's Grate-ings.Join us in this brand new podcast we are hosting called the MODERN DAY ALCHEMISTS with Kristen Brown, Joe MoJOE McCarthy and myself. Contact usLinktree: www.Linktr.ee/HappyLifeStudiosEmail: Podcast@HappyLife.StudioYo Stevo Hotline: (425) 200-HAYS (4297)Webpage: www.HappyLife.lolYouTube: www.YouTube.com/StevoHaysTikTok: www.tiktok.com/@happylifestudiosFacebook: www.Facebook.com/HappyLifeStudiosInstagram: www.Instagram.com/HappyLife_StudiosTwitter: www.Twitter.com/HappyLifStudiosMoJoe StudioVoicemail; (657) 246-2236Facebook; www.Facebook.com/moJOEmacPodcast; www.Podomatic.com/podcasts/mojoestudioYouTube; bit.ly/JoeTuberLinkedin; www.Linkedin.com/in/designerjoe/Kristen BrownWebpage: KristenBrown.org If you would like to help us spread the HappyPayPal: www.PayPal.me/StevoHaysCash App: $HappyLifeStudiosZelle: StevoHays@gmail.comVenmo: @StevoHaysBuy Me A Coffee: buymeacoffee.com/HappyLifeStudioCheck: Payable to Hays Ministries or Steve Hays and send to PO Box 102 Maple Valley, WA 98038

From Susie and Leanne on The Nutrition Couch this episode: We reveal Susie's brand new salad e-book with everything you need to know about building a healthy salad. We review Sirena Snacking Tuna Aioli. Susie shares her recipe for healthy waldorf.  So sit back, relax and enjoy this week's episode!  Tune in on Sunday for our next episode. Don't Miss an Episode   Don't forget to subscribe to the podcast so you never miss an episode and follow us on social media @the_nutrition_couch_podcast to ask us questions & see our food product reviews.  It would mean the world to us if you could leave us a 5 star review in the purple Apple podcast app (scroll to the bottom of the app to find the ratings and reviews) as this really helps push up higher in the charts to expose our podcast to more ears.  Please follow Susie on her Instagram & Facebook and Leanne on her Instagram, TikTok and the Leanne Ward Nutrition Podcast.See omnystudio.com/listener for privacy information.

In der Fußgängerzone der Altstadt von Antibes haben wir glücklicherweise eine Adresse wiedergefunden, wo wir vor sieben Jahren schon hervorragend gegessen haben: Das Restaurant & Bistrot Chez Jules sowie die Dependance Le Don Juan! Hör unseren Live-Bericht von einem authentischen provenzalischen-Menü zwischen Farcis Niçois maison & Tapenade, Aioli, Dorade & Legumes de Jardin, welches wir dort genossen haben

In the course of its history, humankind has diversified itself into a vast array of unique cultures. One of the […] The post Aioli appeared first on Mat Labotka.

Letzte Folge und das Duo lernt sich weiter kennen: Wer wurde wegen was ohnmächtig? Was hat Gerold Tandler mit Sexträumen zu tun? Was ist eine Käse-Trauma-Therapie? Kann hier eine Freundschaft entstehen und werden sich Sophia Thiel und Wigald Boning bald ein Aioli-Brot teilen? Jetzt reinhören! Lass uns gerne eine Bewertung da! Feedback, Freundschaftsbriefe & liebe Grüße an: 1plus1@swr3.de. Eine neue Folge gibt es jeden Mittwoch auf SWR3.de, in der ARD Audiothek und überall, wo es Podcasts gibt. Mehr Infos zum Podcast gibt es auf SWR3.de. 1 plus 1 – Freundschaft auf Zeit ist ein Podcast von SWR3. Produktion: Mit Vergnügen. Produktion: Lisa Golinski und Jo Bischofberger Redaktion: Christina Gissi Winkler und Sandra Herbsthofer Technische Betreuung: Maximilian Frisch Schnitt & Mix: Sebastian Wellendorf und Maximilian Frisch Sprecher*in: Maximiliane Hecke und in den Teasern Max Richard Leßmann Außerdem an diesem Podcast beteiligt: Matze Hielscher, Maxi Stumm, Marc Bürkle und Lina Britt Bajorat

Ein riesiges "SORRY" geht heute raus an alle Leonies, die diesen Podcast hören. Für euch wird diese Folge höchstwahrscheinlich sehr erschütternd sein. Aber bitte glaubt uns, dass wir euch trotz allem, was wir heute sagen, ganz doll lieb haben. Aber fangen wir doch mal von vorne an: Bei der Aufnahme der heutigen Folge waren wir beide eventuell etwas übermüdet und haben wirklich über sämtlichen Scheiß lachen müssen. Vielleicht exposen wir uns heute genau aus diesem Grund auch ganz schön, indem wir euch über unsere Vorliebe für kleine, knackige Würstchen erzählen. Wir besprechen heute außerdem, wie wir unsere Erstgeborenen nennen werden und, dass Joey mal fast von einer Schlange gegessen wurde. Ihr merkt schon, eine ganz normale Folge mal wieder. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/dienervigen

Ein riesiges "SORRY" geht heute raus an alle Leonies, die diesen Podcast hören. Für euch wird diese Folge höchstwahrscheinlich sehr erschütternd sein. Aber bitte glaubt uns, dass wir euch trotz allem, was wir heute sagen, ganz doll lieb haben. Aber fangen wir doch mal von vorne an: Bei der Aufnahme der heutigen Folge waren wir beide eventuell etwas übermüdet und haben wirklich über sämtlichen Scheiß lachen müssen. Vielleicht exposen wir uns heute genau aus diesem Grund auch ganz schön, indem wir euch über unsere Vorliebe für kleine, knackige Würstchen erzählen. Wir besprechen heute außerdem, wie wir unsere Erstgeborenen nennen werden und, dass Joey mal fast von einer Schlange gegessen wurde. Ihr merkt schon, eine ganz normale Folge mal wieder. Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/dienervigen

What's up everyone. So I do not have enough tracks again to make a decent podcast. So last night I got drunk and made 2 mixes a techno mix and this mix. I love the artist The Sauce and you have heard many of his tunes in my mixes. I love his production, tunes that he makes good grooves. So over the years I've collected a good chunk of tunes. So this is a batch of all the sauce tunes I have. It's something for now. I Hope you all enjoy as per usual tell all your friends and family, co-workers where to find some good tunes to listen to. I appreciate you all that listen smell you later..... The Sauce List 1) Ill Vibes  2) Outside the Box 3) Gumbo Style 4) Spooked 5) Stir it up (Dub Version) -The Sauce & Carasel 6) County Lines - DLR 7) Po' it Up - Untrue  8) Mr. Robot (Ft. Aioli) 9) Nosher (The Sauce Remix) - Total Science  10) Round the Corner  11) Bang your Head  12) Wut  13) Hypnotic  14) The Sauce  15) Down like This  16) BBQ Truths 17) Got the Money - Serum & The Sauce  18) Woman Ghost - Untrue  19) Second Guess -Zero T & Minor Forms  20) Kiss the Ring  21) Grimiest Ever - The Sauce & Critical Impact 22) On a Mission  23) BST Vibes 

It's effin' hot up in herr.  Mustard gets the credit it deserves.  Guinness World Records round up! See omnystudio.com/listener for privacy information.

It's become apparent that Sophie and Hannah are only able to record during climactic extremes, so coming to you from a melting podcast studio: welcome to season three! On the menu: a chicken aioli salad paired with a delightful Côtes du Rhône from Vignerons d'Estezargues. On our minds: cuttlefish, The Idol, and where is actually good to go during the London summer.Recorded and mixed by Jacob Oak WelshCover image taken by Marcus BrownMusic is Horrible by MelaDM us your agony aunt questions at @illhavewhatsheshavingpodFollow us on Instagram @sophiewyburd @hannahcrosb Hosted on Acast. See acast.com/privacy for more information.

Drew and Ross Mathews are covering the news including headlines like the study that found mammals who have friends live longer and the ice cream shop in D.C. serving everyone, even those who can't pay! Pilar Valdes is back with a new Pro Tips with Pilar. She's sharing a tip she learned from a famous chef for aioli and making deviled aioli on crab cakes. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Bravo personality, Daryn Carp shares the latest in music and pop-culture. Also, Oscar winner Troy Kotsur and producer John Papola in studio 1A to talk about their new documentary called “To My Father.” Plus, chef and social media star, Shereen Pavlides shares a delicious “Steak Smash Burger with Poblano Aioli” recipe. And, style expert, Melissa Garcia shares six biggest shoe trends for the summer.

On Thursday's Morning Focus, Alan Morrissey was joined by Canadian Chef and owner of Randaddy's in Lahinch, Randy Lewis. Randy spoke about his recipe for Pork Fillet Sandwich with Chipotle Aioli. Recipe: Pork steak – marinated in rosemary, thyme, chilli and oil Buffalo mozzarella Ciabatta cut in two Vine tomatoes Red onion Rocket Chipotle aioli Method: Season the well marinated pork steak and place on hot (preheated) BBQ grill. After 5 minutes added chopped red onion and cover. Slice tomatoes and mozzarella into thick slices and set aside. Turn pork steak every 4 minutes to ensure all sides of the meat are seared and steak is cooked through (approx. 15mins). Oil ciabatta ready to be placed on grill when meat cooked. Remove pork steak and slice. Top with slices of mozzarella cheese and place back on BBQ with ciabatta and cover for a further 3/4mins until cheese is almost melted. Remove from BBQ and spread Chipotle aioli over the grilled ciabatta bread and add onions and tomatoes and season. Add slices of pork steak with melted mozzarella and top with rocket and ciabatta.

Heinz's newest product isn't a sauce, it's a make-your-own condiment freestyle machine — Because you should treat your customers like kids in a sandbox. The creator of ChatGPT just told Congress that AI is a nuclear technology… that should be regulated like nuclear. And Target just revealed that it'll lose $1B this year on Shrinkage — which is corporate speak for theft — but the root of the problem isn't what you think. $KHC $TGT $TJX Want merch, a shoutout, or got TheBestFactYet? Go to: www.tboypod.com Follow The Best One Yet on Instagram, Twitter, and Tiktok: @tboypod And now watch us on Youtube Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode: smear guard technology, study strategies, garlic aioli magic, dumb garlic, Alex Murdaugh, a weather fail, abhorrent vs. aberrant, Today in Yiddish, the return of #hashtag, beware of people who think they're the smartest person in the room, Foghorn Leghorn, lengthy explanations, terrible impersonations, not chicken nuggets, DNA news, a public service announcement, and our interview with the Best James Beard nominated chef star of the new TV show "Feral," Chef Yia Vang! 

Fri, 03 Mar 2023 18:21:34 +0000 https://sprechstunde.podigee.io/382-new-episode 7e019c14f72af48334872038274132f9 ...Und Flo tutenchamunt ins Taschentuch! Feedback, Diskussionen und Rückfragen beantworten wir in unserer Reddit-Community: https://sprechstunde.reddit.com full ...Und Flo tutenchamunt ins Taschentuch! no Flo, Paul & Olli

Drew and Ross Mathews are covering the news including headlines like the study that found mammals who have friends live longer and the ice cream shop in D.C. serving everyone, even those who can't pay! Pilar Valdes is back with a new Pro Tips with Pilar. She's sharing a tip she learned from a famous chef for aioli and making deviled aioli on crab cakes. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

På torsdag er det premiere på MasterChef Unge Talenter på Viaplay og i dag er Kjartan Skjelde med oss og fjernstyrer Samantha på kjøkkenet. Vi snakker om Farmen, Nødt eller sannhet, Sveits, Wrexham og Samantha irriterer seg over en drone. Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

Aioli sauce is everywhere now, they have it at every restaurant, its in every commercial but where did it come from? Lou & Dave work the movie Teen Wolf into every topic and Ethan is calling for another winter storm in our area.

We recorded on Day 8 of Whole30 and let you know everything we've done in the last week from snack prep to creating some real gourmet sh*t. Chicken Poblano Soup, homemade potato chips and baba ganoush, okra three different ways, fresh-caught barracuda, and aioli...all Whole30 compliant. New chickens, a new dog, new favorite fruits, daylight savings legislation, and what we last Googled. Pull up a chair; we have a lot to talk about. Unanswered Questions: What's the status with Daylight Savings legislation? Did we do anything with the poblano peppers? Did we make the homemade mayo? Random Question of the Week: What's the last thing you Googled? Links/Recipes: Chicken Poblano Soup: https://www.chelseajoyeats.com/whole30-chicken-poblano-soup/ Egyptian Okra: https://www.justapinch.com/recipes/side/side-vegetable/egyptian-okra.html Grilled Crispy Okra Fries with Aioli: https://xxrlilly.com/2019/07/16/whole-30-crispy-okra-fries-spicy-garlic-aioli/ Whole30 Mayo: https://healthylittlepeach.com/mayo/ Farm events, Long Lunch Club, our Farm-to-Table Dinners: https://www.aislynncampbell.com/farmday Follow us on Instagram: https://www.instagram.com/ourdinnertabletalks Like our Facebook Page: https://www.facebook.com/ourdinnertabletalks Please subscribe, follow, and rate us on your favorite podcast platform. Spotify: https://open.spotify.com/show/21dg9Bau0AmOkodVS9JZrX Apple Podcast: https://podcasts.apple.com/us/podcast/dinner-table-talks/id1482175104 Google Podcast: https://podcasts.google.com/feed/aHR0cHM6Ly9hbmNob3IuZm0vcy9lODk3YTBjL3BvZGNhc3QvcnNz?sa=X&ved=0CAMQ4aUDahcKEwigqMiHkdv2AhUAAAAAHQAAAAAQNQ --- Send in a voice message: https://anchor.fm/dinnertabletalks/message Support this podcast: https://anchor.fm/dinnertabletalks/support

Aioli, a sophisticated sauce traditionally used with grilled poultry and fish, but could it be just common mayonnaise masquerading as some highfalutin condiment? hi listeners! SOOOOO This week, we've got our second of three throwback episodes for you and this one is from way back in the beginning, it's our ninth episode ever! ARE mayo and aioli the same? remember that one Joshie? While we distract you with our favorite past episodes, get excited, because we've got a multi-episode spectacular in store for you answering the biggest question this podcast has ever questioned. Until then, let's discuss whether mayo and aioli are the same… Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this recorded audio of an episodic nature designated the STAB! show , facilitator and impediment Jesse Jones implores comedic panelists Melony Ford, Ashley Monique, & Tyler Kinney to impart their three takes on HIPOT, nine free Covid test and mask haiku, closing arguments in defense of chub rub, not discovering there's no toilet paper … Continue reading »

Welcome to season 2 episode 16, the one where Angel has an epiphany and hopes that solves everything. It doesn't... Spoilers. But, it's a start and helping to save Cordi from a group of parasitic demons doesn't hurt either. We are on the road to forgiveness! Thanks for listening!

We've got an ice-cream-sandwich of a podcast this week (as Doug puts it). We start and end by talking about ice cream flavors, while meandering into taste tests, food mental blocks and gastronomical hot takes! Since Charlie failed to take the team's advice on the naming of his first child, we decide to suggest some for the impending birth. Also: anticipated movies and pop culture memories.

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Molly starts listing them at 2:16) before starting the episode.Molly Baz's Cae SalServes 41 garlic clove1 lemon4 romaine heartsDairy2 large eggs2 ounces grated Parmesan cheese (about 1/2 cup), plus more for servingPantry1/2 crusty baguette (about 6 ounces)2 tablespoons extra-virgin olive oilKosher saltCoarsely ground black pepper4 oil-packed anchovy fillets1 teaspoon Dijon mustard1/2 cup canola or vegetable oil1 teaspoon Worcestershire sauceMake the croutons: Preheat the oven to 350°F. Tear 1/2 of a baguette into irregular 1-inch pieces; you should end up with about 3 cups of torn bread. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and a few good cranks of black pepper until well coated. Bake until deeply golden brown and crisp, 12 to 14 minutes. Let cool.Make the dressing:*Separate the yolks and whites of 2 large eggs. Place the yolks in a large bowl (where you'll build your dressing) and reserve the whites for another use.Finely grate 1 garlic clove and the zest of about half of a lemon into the large bowl. Squeeze in the juice of half of the lemon.Finely chop 4 anchovies, then mash them to a paste, using the side of a chef's knife until homogeneous; add to the large bowl.Add 1 teaspoon Dijon mustard and whisk everything to combine. Place a damp kitchen towel underneath the bowl to stabilize it so it doesn't slip 'n' slide all over the place as you whisk in the oil.Starting with a very thin stream at first, whisking constantly as you go, incorporate ½ cup of canola oil into the yolk mixture until it is thick, creamy, and pale yellow.Whisk in 3/4 teaspoon kosher salt, 3/4 teaspoon black pepper, 1 teaspoon Worcestershire sauce, and 1 ounce grated Parmesan cheese (1/4 cup). Taste the dressing on a leaf of romaine—it should be salty, cheesy, and lemony. Make any adjustments necessary until it tastes so good that you'd be happy eating a bowl of it alone with aside of crouts.*You are about to make mayonnaise by hand, BUT it's not as hard as it sounds. The mustard, garlic, and anchovies that get mixed into the egg yolk will help support the emulsion. Prep the lettuce: Tear the leaves of 4 romaine hearts into 2-inch pieces and transfer them to the bowl of dressing. Squeeze the juice of half of the lemon over the romaine, season with salt, and toss the leaves to coat, avoiding incorporating any of the dressing beneath just yet.****It's always a good idea to preseason your greens with some acid and salt so they are zippy and zingy and hold up to the dressing. The lettuce contains water, which is going to dilute the flavor of the dressing, so you'll always need a little extra acid to combat that. Serve: Add the croutons and gently toss the lettuce with your hands until well coated. Add 1 ounce grated Parmesan cheese (1/4 cup) and toss again. Divide among plates and top with more grated Parmesan and black pepper.How did your Cae Sal turn out? We want to hear all about it—leave us a rating + review!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode, Kelly and Lizz head into sneaky links territory (for a vocabulary lesson, that is.) They battle over which appetizer is the ultimate touchdown—right in time for the Super Bowl— and share their decadent ham and cheese crescent roll recipe. The duo also reveals which luxury car manufacturers' sales topped the 2021 list, and which ones bottomed out. And, just when you thought you couldn't get enough of these two, they get their  taste buds on seltzer hard soda. Is it a hard yes or a hard no? There's only one way to find out ... follow The Carpool Podcast on IG follow Kelly on IG follow Lizz on IG  visit thecarmomofficial.com

On this episode we discuss: The problems with the Kyle Rittenhouse trial. Hallmark needs to stop producing bad black Christmas movies. Dating Apps and why O.P. is trying to be so cool on them. Is anyone looking forward to the holidays? The art of spinning the block. And why men were so trash with the “let me get a blanket” move.

From Schnitzels to Sarver, this podcast explores everything we love (food & sport). Also, let people know they are on speaker phone, or else...   To support the show, you can find more information regarding our sponsor, Southern Cross Bet here: https://bit.ly/3n6O6VO. Make sure you select 23 Shots of JD in the heard about section when creating your account. 18+ Only.    Think ! About your choices. Call Gambling Help on 1800 858 858 or visit the website www.gamblinghelp.nsw.gov.au   Rate, Review, and Subscribe --- Follow the podcast If you enjoy what we create and want to be a part of the 23 Shots of JD podcast community, make sure to follow us below. Instagram: https://bit.ly/2z9vSNl Youtube: https://www.youtube.com/channel/UCz_JIplxstvHQH4CLa2lsoA?view_as=subscriber Twitter: https://twitter.com/23shotsofjd?lang=en-au --- For all business enquiries: 23shotsofjd@gmail.com --- #nba #basketball #nbaallstar #nbatrade #nbapodcast #nbareview #23jd #collegebasketball #NCAA #sportspodcast #ufc #mma #podcast #sydney #Australia #soccer #epl #championsleague #football 

Welcome to Lise & Sarah's 'INNER CIRCLE', where they riff and rib each other about the week that was, what's going on in their own lives, and everything in between. CREDITS: Hosts: Lise Carlaw and Sarah Wills Producer: Annabelle Brett @a.b__baby CONTACT: Email: hello@thosetwogirls.com.au Instagram: @liseandsarah Facebook: Those Two Girls See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

When you follow the Mayo money – it takes you straight to a rotten yolk.  Will the Eggmen rise again, or will the Veganists have their day? This is the legend of a plant-based Weapon of Mass Egg-struction.    A table side deathmatch with spreadable results...the very Genesis of Vegan Mayo.   But remember,  young one, the Eggs must flow.     Tuck in.@yearofthe.sandwich