Podcasts about arancini

No episódio de hoje, Flávio Trombino apresenta a sua receita especial do arancini de queijo. Bom apetite!See omnystudio.com/listener for privacy information.

No episódio de hoje, Flávio Trombino fala sobre a ligação da cidade de Mococa, localizada na divisa do estado de São Paulo com Minas Gerais, através da gastronomia. See omnystudio.com/listener for privacy information.

Woah woah woah the roommates have a couple new microphones and we are absolutely off to the races over here folks. It's an all-time New York weekend for the fellas. Timmy goes filmmaker mode in an Uber, Tom big times a hero of his, and the city is filled with the horniness of spring. We've got tough looks, high school bullies, and more. Tune in, leave a comment, tell a friend, we love ya! Email: roommatesinlawcomedy@gmail.com Instagram: https://www.instagram.com/roommates_in_law Tommy Brennan: Instagram: https://www.instagram.com/somekidtommy Tour dates: https://punchup.live/tommybrennan Tim Smith: Instagram: https://www.instagram.com/oletimmysmith Tour dates: https://linktr.ee/oletimmysmith

Castagni, Simbulami, Arancini. These foreign words are here to prove a point … for most people, they may not make any sense. And sometimes what we discuss on our show may not make sense to some listeners. But just because it doesn't make sense, we should try not to discount what it might mean. On today's show, we'll discuss five common rollover mistakes that can be very costly, and the importance of seeking good counsel when making big decisions. You wouldn't believe what 401(k) providers have told us over the years regarding participants making incorrect, costly decisions when rolling over their retirement account to an IRA. Then, Heidi will discuss Ed Slott's interview on Morningstar titled, “How You Can Turn Tax-Time Pain Into a Win,” where he explains and gives examples of how pre-planning for taxes can make a significant difference during the tax season. It should be very helpful information as we approach April 15. Tune in and take control!

Il Gattopardo targato Netflix è sbarcato sulla piattaforma streaming con i suoi meravigliosi costumi, le sue ricche tavolate, i suoi protagonisti belli, belli, belli in modo assurdo, il suo dialetto siciliano finto, lo sporco patinato, i garibaldini con le camicie nuove di pacca.Kim Rossi Stuart circondato da Benedetta Porcaroli e Deva Cassel è un belvedere per la Bridgerton siciliana di Netflix. Nel podcast diciamo anche di peggio.Iscrivetevi al podcast, cliccate sulla campanella per ricevere gli aggiornamenti, condividetelo con gli amici e (in)seguiteci su Spotify, Apple Podcasts e tutte le app di ascolto gratuite per podcast.Link diretto allo show⬇️⬇️⬇️ https://open.spotify.com/show/06wRlaUWQ5NdWusO25uqZk?si=4PkqQwHCT86xZaWk5pDiHA Link su Audiblehttps://www.audible.it/pd?asin=B0BL9FP3QJ&source_code=AITtm161101121020J&share_location=podcast_show_detail➡️PAGINA FACEBOOK: https://www.facebook.com/ilbruttoilcattivo2.0

Vote In Munch Madness 2025! https://forms.gle/N22rJCnKdc79MKyW7 This week, hosts Teffer Adjemian (@tefferbear) and Tom Zalatnai (@tomzalatnai) wrap up 2024 with a great conversation about all of our favorite rice dishes! Risotto! Arancini! Paella! Holiday Stuffing! This beautiful grain is so versatile it feels impossible to list them all! Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

con Massimo e Denise

Title by Rainbowroe When an arancini ball threatens the decade long marriage of a pair of foodie fish, only a trip to the surface will bring them back together. Song List: "Eat, Eat, Eat," Why Did I Eat That?" "Plenty of Fish," "Get Caught!" "Italian/Fish" "Throw Away Your Food For Love" Cast: Hollie James, Emerson Brophy, Morgan Phillips and David Peake on keys Teched by Emmet Nichols Edited by Morgan Phillips

Es ist so weit, wir starten mit unserem neuen Format: Gerichte mit Geschichte. Es gibt diese kleinen Geschichtshäppchen alle zwei Wochen, denn in kaum einem anderen Land ist die Geschichte mit der Kulinarik so eng verwoben, wie in Italien. Das erste Gericht hat Alessandra ausgewählt. In dieser Episode dreht sich alles um A wie…Arancini, die köstlichen frittierten Reisbällchen aus Sizilien. Erfahre, wie dieses Street Food zu einem Symbol der italienischen Küche wurde, welche Füllungen am beliebtesten sind, wo du sie am besten probieren solltest und wieso du mit einem Arancino Stück für Stück italienische Geschichte genießen kannst. In dieser Folge erfährst du: Die Geschichte und Ursprünge von Arancini Unterschiedliche Füllungen und regionale Varianten Tipps und Tricks für den perfekten Arancini-Genuss auf Sizilien   Erwähnte Links: https://www.italienfuerdieohren.at/ https://www.facebook.com/ernestogelateria/?locale=it_IT   Folge uns: Instagram: https://www.instagram.com/italien.fuer.alle.sinne/ Facebook: https://www.facebook.com/Italien.fuer.die.Ohren/   Lust auf mehr Geschichten aus Italien? Abonniere den Podcast und entdecke die Welt der italienischen Kulinarik von A bis Z!

Anna, Dan, and Evan start with Anna renting a private tennis court. They talk about Arancini, and people that don't take advantage of company events. They touch on coworker situations, and give a quick TV up date. Then they wrap things up with a The Good Witch by Maisie Peters ranking. Thanks for tuning in to this week's episode! Follow us on social media for the latest updates and additional content. If you enjoyed this episode, please consider writing a review and subscribing. We would greatly appreciate it. Follow Us: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Website

Tennis, grande prestazione degli italiani al Roland Garros, nonostante la delusione per la finale mancata per Jannik Sinner. Ne parliamo con il nostro Massimo Caputi. Quanto costa affittare un ombrellone per l'estate? Come sono cambiati i prezzi? Lo chiediamo ad Alessandro Sessa, direttore responsabile delle riviste di Altroconsumo, che ha svolto un'indagine proprio sui prezzi di quest'anno. Catena Fiorello Galeano è appena tornata in libreria con il nuovo romanzo “Granita e Baguette: Una Notte d'Amore a Parigi al Sapore di Sicilia”. Un altro capitolo della saga bestseller “Le Signore di Monte Pepe”. Una commedia brillante tra la Sicilia profonda e la Ville Lumière. A giugno, Monte Pepe si prepara all'arrivo dell'estate. Che camurria! Da due anni ormai, nel piccolo borgo immerso tra le montagne siciliane, si attendono orde di turisti curiosi di assaggiare gli arancini più famosi dell'isola, e non solo, e conoscere Rosa, Nunziatina, Maria, Giuseppa e Sarina, “Le Signore di Monte Pepe”, proprietarie dell'ormai noto “Regno degli Arancini”. Fra amori finiti, nuove relazioni che stanno per cominciare, partenze, arrivi, delusioni e speranze nel cuore, c'è una novità che le rende elettrizzate e preoccupate allo stesso tempo: Luciano Bellini, ex direttore di un albergo poco distante da Monte Pepe, chiamato a Parigi a dirigere un hotel a cinque stelle, ha invitato le Signore di Monte Pepe nella capitale. Il loro compito è incantare i clienti più ricchi ed esigenti dell'albergo con una cena sontuosa, a base dei profumi, dei colori e dei sapori dei piatti siciliani. E Parigi è il luogo adatto per sognare, circondati dalla bellezza e dall'eleganza, e perché no, imbattersi anche in un nuovo amore, specialmente per chi ormai non ci crede più. Catena Fiorello Galeano ha pubblicato per Giunti con grande successo “L'Amore a Due Passi” (2016), “Picciridda” (2017), “Tutte le Volte che ho Pianto” (2019) e “Amuri” (2021), e i primi due capitoli della saga “Le Signore di Monte Pepe”: “Cinque Donne e un Arancino” (2020) e “I Cannoli di Marites” (2022). Nuova puntata di “Tu Come Stai?”, la rubrica di Non Stop News dedicata al benessere, con Francesca Senette. Voglia di mare! Come preparare il corpo per una gita in barca? Pelle, capelli, labbra. Un commento sulle ultime notizie. Torna a trovarci Carlo Verdelli, direttore di Oggi.“

Saudações internéticas, ouvinte radiofobético! Em fevereiro de 2014, um pouquinho antes do Rádiofobia completar 5 anos no ar, publicamos nosso episódio 131 com um dos caras que ajudou a cimentar a base do YouTube brasileiro, na época já bombando com o seu Desce a Letra! Agora, pouco mais de 10 anos depois Leo Lopes, Jéssica Dalcin, Jef Barbosa, Lana Távora e Vitor Estácio batem um papo com o inigualável CAUÊ MOURA pra saber tudo o que mudou na sua vida e se o barato ainda é louco em mais um episódio da nossa série REPLAY! Não deixe de interagir com a gente nas redes sociais, dar seu feedback sobre o papo e sugerir temas e convidados para as próximas edições do nosso podcast, além de deixar seu comentário no post, ok? Você também pode agora mandar sua cartinha para a Caixa Postal 279 - CEP 13930-970 - Serra Negra - SP, e seu e-mail para podcast@radiofobia.com.br! Arte do episódio: Sandro Hojo Links para doações às vítimas das chuvas no RS:- Vakinha - SOS Enchentes 2024- CUFA RS- Para quem doar Links do episódio:- Visão Popular, a nova atração no canal do Cauê Moura- PAPO DE ESPERANÇA feat. LULA // DL SHOW #054- AS PIORES COISAS JÁ DITAS SOBRE O BRASIL, COM CAUÊ MOURA | Ás de Aspas - Meteoro Brasil- Conheça os cursos da Content Academy Links citados nas Cartinhas do Totô:- Acepipes e Birinaites #020 – Arancini, com Drika Sanchez- Acepipes e Birinaites #021 – Godfather, com Gabriel Lourenço- Confraria do Charuto, com Leo Lopes e Gabriel Lourenço- clique para assinar e ouvir o podcast Acepipes e Birinaites- assine o Pod Notícias no seu agregador de podcast preferido- entre no canal público do Pod Notícias no Telegram- siga o Pod Notícias no Instagram- acompanhe a page do Pod Notícias no Linkedin Links que indicamos sempre:- Ouça o podcast "Reflexões sobre o Podcast"- Ouça o podcast "O Mistério da Fazenda Vita"- Acesse o novo site e ouça a RÁDIO 24h NO AR do Rádiofobia Classics!- assine o canal do Curso de Podcast no YouTube- participe do grupo do Curso de Podcast no Telegram- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram- assine o canal da Rádiofobia Podcast Network no YouTube!- assine o canal da Rádiofobia Podcast Network no Twitch!- Rádiofobia Podcast Network no Apple Podcasts- Rádiofobia Podcast Network no Spotify- Siga @radiofobialhes no tuVítter- Curta a página do Radiofobia Podcast no Facebook Ouça o Rádiofobia Podcast nos principais agregadores:- Spotify- Google Podcasts- Apple Podcasts- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Saudações internéticas, ouvinte radiofobético! Em fevereiro de 2014, um pouquinho antes do Rádiofobia completar 5 anos no ar, publicamos nosso episódio 131 com um dos caras que ajudou a cimentar a base do YouTube brasileiro, na época já bombando com o seu Desce a Letra! Agora, pouco mais de 10 anos depois Leo Lopes, Jéssica Dalcin, Jef Barbosa, Lana Távora e Vitor Estácio batem um papo com o inigualável CAUÊ MOURA pra saber tudo o que mudou na sua vida e se o barato ainda é louco em mais um episódio da nossa série REPLAY! Não deixe de interagir com a gente nas redes sociais, dar seu feedback sobre o papo e sugerir temas e convidados para as próximas edições do nosso podcast, além de deixar seu comentário no post, ok? Você também pode agora mandar sua cartinha para a Caixa Postal 279 - CEP 13930-970 - Serra Negra - SP, e seu e-mail para podcast@radiofobia.com.br! Arte do episódio: Sandro Hojo Links para doações às vítimas das chuvas no RS:- Vakinha - SOS Enchentes 2024- CUFA RS- Para quem doar Links do episódio:- Visão Popular, a nova atração no canal do Cauê Moura- PAPO DE ESPERANÇA feat. LULA // DL SHOW #054- AS PIORES COISAS JÁ DITAS SOBRE O BRASIL, COM CAUÊ MOURA | Ás de Aspas - Meteoro Brasil- Conheça os cursos da Content Academy Links citados nas Cartinhas do Totô:- Acepipes e Birinaites #020 – Arancini, com Drika Sanchez- Acepipes e Birinaites #021 – Godfather, com Gabriel Lourenço- Confraria do Charuto, com Leo Lopes e Gabriel Lourenço- clique para assinar e ouvir o podcast Acepipes e Birinaites- assine o Pod Notícias no seu agregador de podcast preferido- entre no canal público do Pod Notícias no Telegram- siga o Pod Notícias no Instagram- acompanhe a page do Pod Notícias no Linkedin Links que indicamos sempre:- Ouça o podcast "Reflexões sobre o Podcast"- Ouça o podcast "O Mistério da Fazenda Vita"- Acesse o novo site e ouça a RÁDIO 24h NO AR do Rádiofobia Classics!- assine o canal do Curso de Podcast no YouTube- participe do grupo do Curso de Podcast no Telegram- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram- assine o canal da Rádiofobia Podcast Network no YouTube!- assine o canal da Rádiofobia Podcast Network no Twitch!- Rádiofobia Podcast Network no Apple Podcasts- Rádiofobia Podcast Network no Spotify- Siga @radiofobialhes no tuVítter- Curta a página do Radiofobia Podcast no Facebook Ouça o Rádiofobia Podcast nos principais agregadores:- Spotify- Google Podcasts- Apple Podcasts- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Acepipes e Birinaites é o novo podcast da Rádiofobia Podcast Network apresentado por Leo Lopes! A cada episódio um convidado escolhe um acepipe ou um birinaite pra ser o tema desse podcast que é um autêntico papo de boteco! Dando sequência aos acepipes internacionais de garbo e elegância, hoje recebemos Drika Sanchez - a Cafeína - para falar sobre o italianíssimo bolinho de risoto conhecido como ARANCINI! Links:- siga o Acepipes e Birinaites no Instagram- Drika Sanchez Voz e Edição- Papo Delas- Confraria do Charuto- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram Ouça "Acepipes e Birinaites" nos principais agregadores:- Spotify- Apple Podcasts- Deezer- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Acepipes e Birinaites é o novo podcast da Rádiofobia Podcast Network apresentado por Leo Lopes! A cada episódio um convidado escolhe um acepipe ou um birinaite pra ser o tema desse podcast que é um autêntico papo de boteco! Dando sequência aos acepipes internacionais de garbo e elegância, hoje recebemos Drika Sanchez - a Cafeína - para falar sobre o italianíssimo bolinho de risoto conhecido como ARANCINI! Links:- siga o Acepipes e Birinaites no Instagram- Drika Sanchez Voz e Edição- Papo Delas- Confraria do Charuto- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram Ouça "Acepipes e Birinaites" nos principais agregadores:- Spotify- Apple Podcasts- Deezer- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

NEW YORK (ITALPRESS) - Philip Guardione è lo chef-imprenditore siciliano, originario di Francavilla, che ha avuto grande successo con la sua “Piccola Cucina” a New York con diverse sedi a Manhattan, a SoHo e nell'Upper East Side. Poi ha continuato persino andando ad aprire un altro ristorante nel lontano Montana. In Europa, ha scelto l'isola di Ibiza.Da poche settimane ha aperto “Piccola Cucina - Casa” anche a Brooklyn, nel quartiere di Boerum Hill. Qui vivono i newyorchesi che lavorano a Manhattan, ma che la vita a casa la vogliono lenta, comoda e genuina. Siamo andati a trovare Guardione per capire perché chi ha saputo sfondare nella città che non dorme mai, con piatti di cucina siciliana modernizzata da un tocco franco-svizzero, ora scommette sui piatti siculi anche nel “borough” dove più che vivere per il business, è la passione per la vita che guida nel lavoro.mgg/gsl (Video di Stefano Vaccara)

NEW YORK (ITALPRESS) - Philip Guardione è lo chef-imprenditore siciliano, originario di Francavilla, che ha avuto grande successo con la sua “Piccola Cucina” a New York con diverse sedi a Manhattan, a SoHo e nell'Upper East Side. Poi ha continuato persino andando ad aprire un altro ristorante nel lontano Montana. In Europa, ha scelto l'isola di Ibiza.Da poche settimane ha aperto “Piccola Cucina - Casa” anche a Brooklyn, nel quartiere di Boerum Hill. Qui vivono i newyorchesi che lavorano a Manhattan, ma che la vita a casa la vogliono lenta, comoda e genuina. Siamo andati a trovare Guardione per capire perché chi ha saputo sfondare nella città che non dorme mai, con piatti di cucina siciliana modernizzata da un tocco franco-svizzero, ora scommette sui piatti siculi anche nel “borough” dove più che vivere per il business, è la passione per la vita che guida nel lavoro.mgg/gsl (Video di Stefano Vaccara)

NEW YORK (ITALPRESS) - Philip Guardione è lo chef-imprenditore siciliano, originario di Francavilla, che ha avuto grande successo con la sua “Piccola Cucina” a New York con diverse sedi a Manhattan, a SoHo e nell'Upper East Side. Poi ha continuato persino andando ad aprire un altro ristorante nel lontano Montana. In Europa, ha scelto l'isola di Ibiza.Da poche settimane ha aperto “Piccola Cucina - Casa” anche a Brooklyn, nel quartiere di Boerum Hill. Qui vivono i newyorchesi che lavorano a Manhattan, ma che la vita a casa la vogliono lenta, comoda e genuina. Siamo andati a trovare Guardione per capire perché chi ha saputo sfondare nella città che non dorme mai, con piatti di cucina siciliana modernizzata da un tocco franco-svizzero, ora scommette sui piatti siculi anche nel “borough” dove più che vivere per il business, è la passione per la vita che guida nel lavoro.mgg/gsl (Video di Stefano Vaccara)

The most common arancini fillings are: al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella.

Hiiiiiiiiiiiiiii! This week the lads discover the Apple of “stolen” Myles' Where's My Thing Ring idea. Tom, Joe and Myles also reveal their romantic side whilst discussing their proposals and the band all reminisce on the time they first knew they wanted to be in a band. As always, email in your thoughts, questions and opinions to blossomspubcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Radio Boston makes arancini, fried rice balls originating from Siciliy, with chef Joe Gatto.

Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? In her debut cookbook, The Vegetarian Reset, Vasudha Viswanath celebrates a lifestyle where a foodie's sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? Within the pages of this delicious cookbook, Vasudha has created 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats. Her recipes take readers on a culinary trip around the world, drawing inspiration from an array of traditional eastern and western cuisines. Get Your Copy HERE: https://amzn.to/3OhAGnm The recipes put vegetables front and center for low-carb alternatives to white rice or noodles and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well. The Vegetarian Reset offers diverse recipes organized into nine chapters, including: Breads (Zucchini Bread, Avocado Toast, Dosas with Chutney, Eggplant Chili Cheese Toast, Khachapuri) Rice (Kadhi with Jeera Rice, Vegetable Bibimbap, Lemon Risotto, Ven Pongal with Tomato Chutney) Pasta and Noodles (Saag Lasagna, Pad Thai with Seared Tofu, Cacio e Pepe, Curried Lentil Mushroom Bolognese) Salads (Falafel Salad, Sundal, Tandoori Paneer Salad) Soups and Lentils (Roasted Red Pepper and Tomato Soup, Spring Pea and Spinach Soup, Shepherd's Pie) Eggs (Shakshuka, Huevos Rancheros, Eggs Florentine, Okonomiyaki, Unda Kathi Roll) Small Plates (Masala Vada, Cucumber Summer Rolls, Celeriac Patatas Bravas, Arancini with Marinara) Smoothies (Turmeric-Almond Lassi, Cucumber Mint Gazpacho, Avocado Lime, Masala Chaas) Desserts (Hazelnut Brownie, Berry Cashew Burfi, PBJ Sandwich Cookies, Mango Cheesecake Jars) “Embracing whole foods and a plant-forward diet in this satisfying, delicious and nutritious way, allows your body to reset, and will likely lead to a lasting overall change in your food preferences, toward healthier options,” Vasudha says. Whether you already follow a low-carb lifestyle or simply want to add more healthy dishes into your rotation, The Vegetarian Reset will delight and inspire everyone to eat well and fully nourish your body. ABOUT THE AUTHOR Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor's note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter. Her web site is www.v8well.com ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Become an Equus Coach®: https://equuscoach.com/?rfsn=7... ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH58... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®

Giovanni Masucci, export manager for Donnafugata wines and Arancini Afficionado, is in the house today and teaching us how to make baller (pun intended) arancini! Why the Pairing Works: This fresh, unoaked Nero d'Avola is super versatile with many foods, like pizza, Mexican, and even sweet & sour cuisine. The wine is both soft and fresh, with vibrant red fruits that pair perfectly with the fried delicious Sicilian balls of decadence, AKA arancini. Donnafugata Sherazade Tastes Like: 

Il chiosco di Marco Carrozza, un'esperienza immersiva tra arancini e pizze. giovannicertoma.it --- Send in a voice message: https://podcasters.spotify.com/pod/show/giovanni-certom/message

For a few nights in May, Liberty restaurant transforms into 'Osteria Liberta' with a simple Sicilian menu inspired by the flavours of Pietro Boscia's childhood growing up in Sicily.

On this week's episode of "The Diet Obsessed Podcast" I discuss the "why" behind my new logo, the delicious black truffle arancini I enjoyed this week and a new anti-aging procedure I am considering trying, called the Sculptra Skin Pen.I also read an article from CBS News, regarding the closing of Jenny Craig Weight Loss Centers amid the Ozempic craze.Finally, I review a new, very good podcast called "Diet Culture Rebel" with RD Bonnie Roney, who discussed a very interesting topic about "How Noom Uses Anti-Diet Culture Language to Sell a Diet Program." Ask a FarmerDo you have questions about agriculture and food? Ask a FarmerListen on: Apple Podcasts SpotifyIf these topics interest you, please follow and subscribe to "The Diet Obsessed Podcast" and Craving More:Subscription page:https://www.buzzsprout.com/1876556/subscribe and don't forget to leave a rating + review!Finally, follow me on Instagram @thedietobsessedpodcast and @veronica.santarelli

Bri DiMattina shares her recipe for Zuccini Arancini from her new book Nostrana, as well as all sort of tips about Italian cuisine and the garden!

ARANCINI Culinária típica da Ilha da Sicília/ Itália. Pastel frito, de arroz, com o tamanho que varia de 8 a 10 cm. A Sicília é a maior ilha da Itália e do Mediterrâneo. Sua culinária é forte e marcante. Sua base está nas ervas aromáticas, no azeite, nas hortaliças, nas frutas, nos peixes e nos frutos do mar. Teve muitas influências externas por causa dos diferentes povos que invadiram a ilha ao longo dos séculos. O arancini, bolinho de arroz recheado com queijo ou carne, é resultado dessas influências: árabe ( por ter fornecido o arroz e o açafrão ), francesa ( pelo ragu de carne ) e espanhola ( que introduziu o tomate da América ). Fonte: Enciclopédia Culinária da Itália Ingredientes da Massa: 1/4 de xícara de chá de manteiga 1 colher de sopa de azeite 1/2 cebola picada 2 dentes de alho amassado 6 xícaras ( chá ) de arroz cozido com açafrão 1/4 de xícara de vinho branco 2 colheres de sopa de manjericão fresco picado 1/2 xícara de chá de caldo de frango 2 ovos 1 xícara de chá de farinha de trigo 1 xícara de chá de queijo parmesão ralado sal, se necessário Ingredientes do Recheio: 2 colheres de sopa de azeite 1 cebola picada 400 g de carne moída 1 xícara de chá de extrato de tomate 3/4 de xícara de chá de água fervente sal e pimenta do reino à gosto 1 colher de sopa de salsinha picada 1 colher de sopa de cebolinha picada 1/2 xícara de chá de ervilhas frescas Modo de Preparo Da massa: Aqueça a manteiga com o azeite. Doure a cebola e o alho. Junte o arroz. Coloque o vinho branco, deixe evaporar e misture o manjericão e o caldo de frango. Apague o fogo. Adicione os ovos, a farinha de trigo, o parmesão e acerte o sal. Deixe esfriar para enrolar. Do Recheio: Aqueça o azeite, doure a cebola e refogue a carne até dourar. Junte o extrato de tomate e a água fervente. Misture e deixe cozinhar por 5 minutos. Acerte o sal, coloque a salsinha, a cebolinha, as folhas de manjericão e as ervilhas. Misture e retire do fogo. A montagem: Unte as mãos com azeite e faça bolinhos pequenos. Achate na palma da mão e recheie com a carne refogada e um pouco de mussarela. Modele e polvilhe com farinha. Frite em óleo não muito quente. ( 160° a 180° ). Não experimentei, mas tenho a impressão que dá para assar! #culináriafaladacomnaluzica #receitadefamília #receitasculinariasparaouvir #arancini @Naluzica @naluzinhaniki.56 @cozinha.compartilhada --- Send in a voice message: https://podcasters.spotify.com/pod/show/culinariafaladanaluzica/message

Acquired Tastings after dark!  Josh brings Gloria Ferrer Blanc de Blanc Sparkling wine.  It clocks in at 12.5% ABV.  Jordan brings Lucien Albrecht Sparkling wine and it clocks in at 12% ABV. They bring one plate of snacks this week.  On the plate is a patty melt, rice and goat cheese Arancini, and Philly cheesesteak fries. Josh explains his philosophy about low alcohol wines.  On the simple side it is 12% ABV, aka double most beers.  But on the complicated side; well you need to listen. You also need to listen to Jordan and Josh's thoughts of what would go well with these wines that was not on their plate.  They even talk about Antelope and Moose pairings! 

Dad Josh enjoy Italian Liquors.  Dad brings Amaro Nonino.  For his food he brings Duck breast a l'Orange. He also has roasted Brussel sprots with a vegetable medley, and as a desert treat he has a caramel s'more. Josh brings from Contratto Aperitif Liqueur.  For his pairings he brings Mozzarella  cheese on toast with olive oil and balsamic vinegar from Italy and cheese straws (sticks).  As a special treat he made Arancini, with fried rice.   The boys have a debate of what the recipe is for a "paper plane".

A harengon, a frog lordling, a robot and a man-child walk into a bar.... Sounds like the start of a joke, and indeed it is.  Meet Doelene de la Croix, Sir Walter Winston Winklepicker III, Kevin Strangeways & UN1T - the protagnosists of our brand new Wild Beyond the Witchlight series. Join us for the beginning of what is set to be a strangely wonderful and magical tale, brought to us by Dungeon Master Jack Kirby Crosby. Follow us on Instagram, Twitter & Facebook. If you'd like to donate you can do so on our Patreon page. Thanks for listening!

What are the different kinds and Arancini and key ingredients

Natasha is an actor and Voice over artist, SPOILER ALERT she's also the lovely voice of the intro of the We Are Creative Podcast. .We dive into what takes to start a new venture and all the ins and outs of sound mixing, mics and voice acting. You can feel the drive Natasha has for her craft, and we are super excited to share this one! .Check out Nat's Work! https://www.natasha-arancini.comhttps://www.imdb.com/name/nm7071579/

Vulkanerlebnisse und Heilquellen, Zeugnisse der Geschichte, einzigartige Kulturschätze, leckere Arancini und ganz viel italienische Lebensfreude – das ist SizilienUnsere Reiseleiterin Annette Brinkkötter berichtet in unserem neuen Podcast über die Vielfalt Siziliens und unser großes Ausflugsprogramm mit tollen Highlights wie z. B. der Besuch des weltberühmten Bergstädtchens Taormina, ein Ausflug zum Vulkan Ätna oder der Besuch der Schwefelquellen auf Vulcano. Ob Baden, Schlemmen oder Entdecken – Sizilien bietet für jeden etwas. Viel Spaß beim Zuhören.

We don't like Arancini balls, we don't like our job and we don't like risottos. Tune in as the girls use food metaphors to describe their lives - because when is it not about food to be honest. Sawda: I have learnt that companies are group of people. So some people experience a group of people in a particular corner, and then some people experience a group of people in another corner of this company. the company I worked for, I checked today actually 2500 plus people. So and then also there's there's that versus so someone could be another part of the company. So I have a friend who works for the same company as me, She's loving it. Like. and I can see why. I think genuinely to speak well of the company, They have decent working culture. Our discussion topic for the day is “Man-Child Husband “. Head to nimbj.blog for our discussion topic of the day. --- MNTQ (Mantooq) pod is a Brimah and John podcast where 3 Black Muslimah's explore topics around their favourite F words; faith, fashion, food, finances, friendships and much more. Catch new episodes every* Friday 16:30 GMT. Join the Brimah and John family www.brimahandjohn.com --- Send in a voice message: https://anchor.fm/mntq-pod/message

We'll be talking about our time in Italy, specifically Catania, Sicily where the delicious food was the main driving force.  Iconic foods like arancini, pistachio, oranges, granitas and pasta a la Norma were all on the “to eat” list. Live Let Roam just achieved over 500 listens! Please continue to share our podcast with your friends and anyone who might be interested. Thank you!!! ROAM WITH US: For more info, blogs & fun pics visit us: Travel with us: https://www.liveletroam.com FOLLOW US Instagram: https://www.instagram.com/liveletroam/ Facebook: https://www.facebook.com/liveletroam/ SPECIAL THANKS: Theme music creator Jungle Sneak, Track by, Kelly James & Pixabay for providing royalty free music https://pixabay.com/music/ 

Oggi vi rapisco in uno squisito viaggio culinario nel cibo di strada italiano.Quando si parla di cibo di strada, pizza, panini e fritti misti sono solo una faccia della medaglia. Almeno per quanto riguarda il panorama culinario italiano. Se, infatti, il nome “street food” può trarre in inganno, la tradizione del Belpaese è ricchissima di esempi e ghiottonerie da leccarsi i baffi.Tra le preparazioni più note, che con il tempo si sono diffuse su tutto il territorio troviamo le olive all‘ascolana, il Rustico leccese, le Panelle e il panino con la meusa palermitani, il Calzone napoletano, il toscano panino con il lampredotto, crespelle diverse in ogni regione. La tradizione italiana del cibo da strada è così vasta da rendere impossibile stilarne una lista completa. In Sicilia si assiste anche ad una vera e propria battaglia linguistica che divide l‘isola in due: da una parte si sostiene la femminilità, dall‘altra la mascolinità della parola Arancini, senza che la ricetta subisca grosse variazioni.

Join me in today's podcast episode for my Italy part one trip to hear about my adventures including the best places to visit, food to eat and what's Italy without red wine?

"Arancini. Cup of Skittles. It's going to be a memorable night" Happy New Year! It's the favourite holiday of 1/2 of the show, so we went all out in celebrating a movie that is a giant mess of stars coming and going (and being overshadowed by legends). Listen as we talk about why Bow loves New Years so much, Cary Elwes and the respect that's due to his name, Lea Michelle's reign of terror on Glee, Robert De Niro's multitasking, Halle Berry: Queen of the Pixies, How much Bon Jovi singing is too much and we come up with some new New Year's traditions. All that plus Parent's Guide Challenge, Fun Facts, Special New Years Fun Facts and Tenzie awards!

See omnystudio.com/listener for privacy information.

Nach den Arancini mit Steinpilzen geht es weiter in unserem Weihnachtsmenü 2021. Koch Ramon Waser zeigt uns eine Rotkohlsuppe, welche wir püriert servieren. Eine Chilischote bringt eine gewisse Würzigkeit und Schärfe in die Suppe. Veganes Weihnachtsmenü 2021 Arancini mit Steinpilzen *** Pikante Rotkohlsuppe *** Zucchetti-Linsen-Lasagne *** Kartoffelbrownies mit Cashewkernen Rezept als PDF herunterladen

Arancini sind frittierte und gefüllte Reisbällchen, welche aus der sizilianischen Küche stammen. Für die Füllung werden Hackfleisch, Tomaten, Erbsen, Käse und anderes verwendet. Koch Ramon Waser zeigt uns eine Variante mit Steinpilzen. Damit starten wir in unser Weihnachtsmenü 2021. Veganes Weihnachtsmenü 2021 Arancini mit Steinpilzen *** Pikante Rotkohlsuppe *** Zucchetti-Linsen-Lasagne *** Kartoffelbrownies mit Cashewkernen Rezept als PDF herunterladen

A vegan oats recipe has made it to the Top of the Pots in the World Porridge Making Championships. Food blogger Miriam Groot's "Oatmeal Arancini", deep fried balls of oaty risotto with mushrooms and vegan cheese, has been elected this year's winner by the porridge committee. The runner-ups were a Baked Oat Alaska, and Japanese-fusion oats with a curry sauce including chocolate. Groot spoke to Kim Hill.

A vegan oats recipe has made it to the Top of the Pots in the World Porridge Making Championships. Food blogger Miriam Groot's "Oatmeal Arancini", deep fried balls of oaty risotto with mushrooms and vegan cheese, has been elected this year's winner by the porridge committee. The runner-ups were a Baked Oat Alaska, and Japanese-fusion oats with a curry sauce including chocolate. Groot spoke to Kim Hill.

Aussie Water Polo star Zoe Arancini spoke to Tim Gossage about the Australian's great start to the Olympics!

As our dinner reservation for 9:30pm quickly approaches and Maddie makes our fifth drink of the afternoon we run out of time and then get sentimental later the next day. What a journey it's been! We shall continue the podcast on different continents in the future. 1 . On your bike 2. On your bichael 3. Mom intermission 4. Matt is back 5. How would they know? 6. A little bit of grenadine 7. Four mismatched AirPods 8. Footloose 9. Our friend, Kenny 10. You don't exist unless you're on the pod 11. This is not a professional pod 12. Katherine is staying in Ireland, Maddie is going to the USA 13. Less of a podcast, more of a movement 14. Table numbers 15. Arancini 16 .Asparagus 17. Maddie is Mormon now 18. It's hard because I don't remember anything 19. We reflect 20. Ben Benana Cream Pie 21. We review our podcasts and don't remember anything 22. We get sappy 23. Maddie just shows up 24. What're you gonna do? Mob? 25. Maddie's birthday gifts 26. Happy Christmas, Fungie 27. See you in the future

No One Could Believe That FDR Served This American Favorite To The King And Queen Of England At A State Dinner! Welcome to July 21st, 2021 on the National Day Calendar. Today we celebrate royal dogs and the good things that come in small packages.  Meetings between world leaders can be an awkward affair.  Take for example, the meeting between King George VI and Franklin Roosevelt in 1939.  Rather than throwing a fancy state dinner, First Lady Eleanor Roosevelt wanted to treat the King and his Queen to some traditional American food. When word got out that hot dogs were on the menu, the American public was outraged.  No one could believe that FDR planned to serve such a common food to royalty.  But all that worrying was for naught, as the King loved them so much he asked for seconds.  The only awkward moment came when the Queen had to ask, “How do you eat this?”  On National Hot Dog Day, fire up the grill and enjoy a meal fit for royalty. Packaged foods in one form or another took off in the 1800s when the process became commercial.  While snacks that come in cans, bottles and cellophane are not necessarily more appealing, the added sugar, salt and fat are downright addicting.  Enjoy a guilt free excursion today with a virtual tour of snacks from around the globe. Our Aussie friends are celebrating National Lamington Day with sponge cake squares covered in chocolate and coconut.  In Canada the favorite messy snack is poutine or French fries covered in cheese and gravy. And across the pond there are Jaffa Cakes, Crepes and Arancini.  You may not be able to hop a plane for all your cravings, but on National Junk Food Day, you can certainly appreciate the convenience of your hometown favorites.  I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

WA's sole representative in the Australian Water Polo team spoke to Goss about being a part of the Australian Olympic team and the preparation for Tokyo

On this episode we sat down & talked with our good friend Joe from Eat Cinis & special guest & Professional Gambler Gelli Cazal ! We chopped it up about food, gambling, cigars , movies, reality television & got a great perspective on life from some true North End Bostonians. Gelli also told some entertaining stories from his professional gambling days & about his reality television experience with Joe.   Follow Eat Cinis on IG ,Snapchat &TikTok @eatcinis www.eatcinis.com   Listen to all of our episodes @ www.linktr.ee/streetcornersoapbox Join our Patreon to receive bonus content & exclusive episodes @ www.patreon.com/streetcorner_soapbox2020 To help support the show donate to our Paypal @ www.paypal.me/streetcornersoapbox

Puntata arancionata scura

Jarvis Green is a two-time Super Bowl champ who started his own shrimp company, Oceans 97. He chats about eating pho with his Vietnamese “cousins”, all the arancini variations in Sicily, and how you can’t eat to be sexy on the defensive line.

RUN We are recapping this year’s experience at the Elite Events Turkey Trot that we ran live on Thanksgiving last Thursday!   The medal was bigger, but the experience reminded us of last year while the folks from Elite Events made sure everyone was comfortable and had plenty of space to socially distance.  The post-race treats were great and the opportunity for photos was so nice.  Elite Events has race results posted online and finisher videos, too! We also completed a virtual race - Richard’s Run for Life.  It is a 5K to raise funds for the Moffitt Cancer Center.  Aimee and Dana did their races in different ways and we recap that this week.  The end result was the same:  supporting a great organization and getting a $25 gift card to use at Ulele or the Columbia Restaurant.  Yum! EAT The Columbia Restaurant Group opened its newest restaurant two weeks ago in Tampa, Casa Santo Stefano!  We got to see their beautiful new space just down the street from their Columbia Restaurant location in Ybor City.  This one took over an old pasta factory and pays homage to Sicilian classics on their menu.  We started with Arancini, sampled an amazing salad in Valenti’s Burrata, had a classic in Spaghetti Con Pulpette (Spaghetti with Meatballs), and a unique dish in Spaghetti Al Nero Con Polpo (Squid Ink Spaghetti with Octopus).  Delightful and delicious, the meal was a wonderful way to celebrate Aimee’s birthday! DRINK  Casa Santo Stefano also has great cocktail selections.  We wanted to try wine from their beautiful upstairs wine cellar.   It was so hard to choose.  Our server, Val, steered us in the right direction.  We will be back for wine but focused on cocktails.  The Casa Negroni made with Sicilian gin, highlighted the floral notes of the gin.   The 1925 Manhattan, named for the year the building opened, was just the right amount of sweetness and smoke.   Just some wonderful notes on their amazing customer service:  Val checked in with us at the perfect time during each course of the meal and he was ready to make the recommendations we needed for a perfect meal.  The entire staff signed a card for us and presented us with a great lemon pound cake dessert to help celebrate the occasion.  We felt like family.  Matteo, a manager at the restaurant, gave us a tour of the building after our meal.  We saw the kitchens and dessert stations where the magic happens.  We even got a sneak peek of the upstairs space that has yet to open where there will be small plates and beverages of a different variety than the restaurant downstairs. Congratulations to the Columbia Restaurant Group on the newest addition to their family of amazing restaurants. We can’t wait to return!   THAT’S A WRAP! Thank you to our newest patron, James Jay Williams!  We are so thankful for all our patrons who help keep us going, especially in these tough times as a travel podcast for runners!   If you love what you hear, you can become a patron to get even more content and support the show!  There are multiple patronage levels from $2 to $10, each with its own special perks.       Find out more and support the show here: https://www.patreon.com/Runeatdrinkpodcast  Or if you are a Podbean user, here: https://patron.podbean.com/runeatdrinkpodcast  Share a great virtual race or a place where we should all run, eat, and drink together when this tough time is over!  Our email is info@runeatdrink.net. Or you can call 941- 677-2733.  Leave us a 1-minute message and let us make you runcation nation famous! Thank you for listening! We are looking forward to another great year of the podcast because of all your support! Don’t forget to follow us and let us know where to find you next on our website, Facebook, Instagram, and Twitter.  Also, check out our store on the website and get some swag, thanks to Pure Creative Apparel. Thanks to PodcastMusic.com for providing the music for this episode, too!

On this episode we sat down with our friend Joe from Eat Cinis to talk about his venture into the world of making & selling Arancinis. We dicussed Joe's  journey , which  started in prison , where he found the inspiration to pursue a career in the food industry & how he later turned his dream into a reality & successful business. 

In questo episodio di livello principiante scopriamo insieme gli arancini siciliani, uno street food siciliano delizioso.

W tym odcinku audiorecenzji opisujemy włoskie smaki południa w restauracji Bottega Napoli. Smażona pizza, arancini, pulpety! Jest pysznie! Link do pełnej pisanej recenzji znajdziecie TUTAJ. PS: Słuchać nas można na… Artykuł Fritti, krokiety, arancini – prawdziwa knajpa z włoskiego południa – Bottega Napoli #013 Audiorecenzje pochodzi z serwisu Kulinarnie Niepoważni.

durée : 00:36:41 - On Cuisine Ensemble France Bleu Normandie (Rouen)

Lamb and pumpkin arancini balls with Dijon salsa verde (makes 10-12)½ small pumpkin, peeled, deseeded and cut into large chunks250g boneless lamb shoulder chops1 small onion, finely diced2 cloves garlic, finely diced2 tbsp olive oil1½ cups risotto rice2 cups warm vegetable stock½ cup finely grated good quality parmesan2 tbsp flour2 eggs, lightly beaten1 cup panko crumbssaltblack peppercanola oil for deep fryingPreheat oven to 150*C. Place pumpkin in a large pot of salted water and bring to the boil. Cook until soft, drain and cover with a tea towel for 5 minutes to dry out. Mash pumpkin until smooth and set aside. Season lamb with salt and pepper and sear in a hot pan until just coloured. Wrap in tin foil, and cook in oven for 30 minutes.Sauté onion and garlic in olive oil until translucent. Add rice and cook for 2 minutes, stirring frequently. Gradually add stock, allowing rice to absorb it between each addition. Mix in cooked pumpkin and parmesan once all stock has been added. Season to taste and lay risotto mix out on a large tray. Refrigerate for 10 minutes.Heat canola oil in deep fryer to 180*C. Remove lamb from oven, rest for 5 minutes, then shred lamb back into cooking juices. Roll rice into 10-12 balls, inserting equal amounts of shredded lamb into the centre of each. Coat each ball in flour, then egg, then panko crumbs. Deep fry until golden and serve with Dijon salsa verde.Dijon salsa verde (makes 1 cup)½ cup basil leaves, chopped½ cup Italian parsley, chopped2 tbsp baby capers, drained and chopped1 clove garlic, crushedzest and juice of 1 lemon2 tbsp olive oil2 tbsp finely grated parmesan2 tbsp avocado oil1 tbsp Dijon mustardsea saltfreshly ground black pepperPlace basil, parsley, capers, garlic and lemon zest in a bowl. Add enough olive oil to make the mixture wet. Add parmesan, remaining olive oil, avocado oil andmustard. Add lemon juice and salt and pepper to taste. Store in a jar in the fridge until ready to use.

Radio Francigena fornisce una voce e un servizio a tutte le realtà culturali, associative, storico-turistiche, di movimento – italiane ed estere – che puntano sul patrimonio culturale, allargato alla qualità della vita e del buon vivere. Slow food, cammino lento, cultura, creatività, prodotti a chilometro zero, riscoperta della parola, della fantasia e dei valori fondamentali della vita. In più: ottima musica e conduttori di talento.

Danielle Lewis is Australia’s influencer of the Influencers. With over 15 years in sales and marketing experience she’s made a name for herself on the global stage through the success of her multiple companies, speaking career and relatable social media presence.  Danielle is the Co-Founder and CEO of Scrunch, a global, multi-channel influencer platform and agency. Scrunch launched in late 2014, and since then has raised $3 Million in capital, built a world-class team and launched a SaaS platform in Australia and the US, setting up headquarters in Brisbane, Australia.  The Scrunch platform serves both sides of the Influencer market, enabling brands and agencies to discover the right Influencers through proprietary audience insights and seeks to educate and empower influencers to build a life they love through their business of influence.  It is fair to say that Danielle and the Scrunch team are obsessed with understanding influence. They have built an index of over 400 million consumers and trillions of datapoints to understand influence on the social web. This experience has led to the launch of multiple products including a software platform connecting 20 million influencers to brands and agencies globally, a people intelligence engine that draws insights from first-party customer data and digital resources for Influencers like you to grow your business of influence. Danielle and the Scrunch team believe that everyone has the responsibility to influence the people in their life to be the best they can be. And they look forward to scrunching with you. They have also proven to be game-changers in the influencer marketing world, taking on massive advertising campaigns, collaborating with the likes of Amazon, Deliveroo, NewsCorp, Publicis Mojo, Under Armour, Swarovski, Youfoodz and more.  Interestingly, Danielle has a background in fashion design, blogging and enterprise sales, which is a very unusual mix. Ten years ago she started a local Brisbane-based blog while pursuing a career in enterprise sales for Australia's largest telecommunications company.  It was through this blog that the world of digital Influencers and their challenges interested her so much that she threw-in a rising career to pursue the world of technology startups, which has culminated with being awarded the highly coveted EY Entrepreneur of the Year in 2019.  Outside of business, Danielle's heart belongs to travel, yoga, champagne and her children (her cats Sanchez and Arancini) – she is an awesome human with an infectious, inspiring energy so I know that you’re really going to love this chat with Danielle Lewis. Danielle's book recommendation: Atomic Habits by James Clear Get Invested is the podcast dedicated to time poor professionals who want to work less and live more. Join Bushy Martin, one of Australia’s top 10 property specialists, as he and his influential guests share know-how on the ways investing in property can unlock the life you always dreamed about and secure your financial future. Remember to subscribe on your favourite podcast player, and if you're enjoying the show please leave us a review. Find out more about Get Invested here https://bushymartin.com.au/get-invested-podcast/  Want to connect with Bushy? Get in touch here https://bushymartin.com.au/contact/  This show is produced by Apiro Media - http://apiropodcasts.com

La comparsa di FEDERINGA crea un immediato interessa per la puntata che poi DR.BOB, JACK e l'ospite GIOVANNI LUMINARIO ( e figlia INES) rendono imperdibile vuoi per approfondire la conoscenza delle farine e di tutto ciò che da esse CREA il nostro super fornaio di FRANCOFONTE o per la gara tra voraci buongistai che lo stesso GIOVANNI organizza a FRATTA TERME sule colline romagnole dove ora porta avnti la sua attività ereditata dal nonno... Insomma... una puntata MOSTRUOSA ! #LINK UTILIPagina FACEBOOK di Giovanni Luminariohttps://www.facebook.com/giovanni.luminario.96GARA DEGLI ARANCINIhttps://www.ilrestodelcarlino.it/forlì/cosa%20fare/fratta-terme-arancino-1.4705759LINK scene da FRANKENSTEI JUNIORhttps://www.bing.com/videos/search?q=frankenstein+junior+il+film&view=detail&mid=70D1335BD547FDFC950570D1335BD547FDFC9505&FORM=VIRE[DR.BOB & Mr.Why è un podcast di LIPTO]

Today we traveled to Jim’s hometown of Croton-On-Hudson, NY to have some suds with our new buds Tracy and Toni of The Croton Tapsmith. They are the only Hudson Valley centric craft beer destination pouring beer from breweries that are within a 3 hour drive from your barstool. Their Neapolitan pizzas and Arancini balls are to die for and we highly suggest you visit them soon. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/butfirstbeer/support

Mark, Matthijs en Geert hebben weer drie nieuwe levensverrijkende zaken voor je. Ditmaal bespreken ze vanaf de Marokkaanse kust sportieve en muzikale zaken.

Matthijs, Mark en Geert zijn dit keer neergestreken aan de Spaanse kust. Onder het genot van een blikje Fernandes© en manchegokaas bespreken ze weer drie spiksplinternieuwe zaken die je leven zullen verrijken. Waarbij opvalt dat er dit keer ook ruimte is voor de serieuze zaken in het leven...

Sam talks origin post Game 1, Kim has a crisis with arancini, and Katie organises a gift for Sam. See acast.com/privacy for privacy and opt-out information.

On this weeks episode of Treading Water, we welcome our first guest from the West, Australian Stinger Zoe Arancini.Zoe has been a staple of not only the Aussie Stingers, but also the Fremantle Marlins for the last decade, achieving over 200 international caps and being voted in the world’s best 7 players at the 2015 World Championships. Zoe is a great example of doing everything it takes and more to be the best you can be – and we want to wish a big good luck to her and the rest of the Aussie Stingers as they kick off their World League Finals campaign in Budapest!_____________________________CHECK THIS STUFF OUT: Follow Zoe on Instagram: https://www.instagram.com/zoearancini/Follow the Aussie Stingers on Instagram: https://www.instagram.com/waterpoloaus/Follow Delfina on Instagram: https://www.instagram.com/delfinasport/Follow Beach Water Polo Fours on Instagram: https://www.instagram.com/beachwaterpolofours/Follow Zoe on Twitter: https://twitter.com/zoearancini?lang=en

00:48 - Ben’s Superpower: Making Arancini (https://en.wikipedia.org/wiki/Arancini) and Reading A Lot of Books 02:00 - Starting Local Welcome (https://www.localwelcome.org/) and Helping Refugees Death of Alan Kurdi (https://en.wikipedia.org/wiki/Death_of_Alan_Kurdi) 09:37 - Humanization, Cognitive Biases, and Heuristics Contact Hypothesis (https://en.wikipedia.org/wiki/Contact_hypothesis) Social Constructionism (https://en.wikipedia.org/wiki/Social_constructionism) Social Conformity - Brain Games (https://www.youtube.com/watch?v=o8BkzvP19v4) In-group Bias (https://en.wikipedia.org/wiki/In-group_favoritism) Thinking, Fast and Slow by Daniel Kahneman (https://www.amazon.com/gp/product/0374533555/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=therubyrep-20&creative=9325&linkCode=as2&creativeASIN=0374533555&linkId=8d08e4ff6f8ed87bf7b29239465ef9da) Rules for Radicals: A Practical Primer for Realistic Radicals by Saul D. Alinsky (https://www.amazon.com/gp/product/0679721134/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=therubyrep-20&creative=9325&linkCode=as2&creativeASIN=0679721134&linkId=fa86d3e8a610bb665e32c57e718190e1) 21:25 - Empathy and Compassion; Humans Thriving Together The Compassionate Mind Foundation (https://compassionatemind.co.uk/) The Uninhabitable Earth: Life After Warming by David Wallace-Wells (https://www.amazon.com/gp/product/0525576703/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=therubyrep-20&creative=9325&linkCode=as2&creativeASIN=0525576703&linkId=64c8492e8856e0c450e2570ffe8b6353) Doughnut Economics: Seven Ways to Think Like a 21st-Century Economist by Kate Raworth (https://www.amazon.com/gp/product/1603587969/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=therubyrep-20&creative=9325&linkCode=as2&creativeASIN=1603587969&linkId=74466c30ad41ea179c4b86feb49665af) The 36 Questions That Lead to Love (https://www.nytimes.com/2015/01/11/fashion/no-37-big-wedding-or-small.html) 31:26 - Measuring Success Conversion Financial Resilience Social Contact Hours Net Promoter Score (NPS) (https://en.wikipedia.org/wiki/Net_Promoter) Language Ability 41:56 - Getting People to Connect with Refugees in a Personal Way Lump of Labour Fallacy (https://en.wikipedia.org/wiki/Lump_of_labour_fallacy) “We come together through our sameness and we grow through our differences.” ~ Virginia Satir Reflections: Rein: The idea of communicative praxis. The Self after Postmodernity by Calvin O. Schrag (https://www.amazon.com/gp/product/0300078765/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=therubyrep-20&creative=9325&linkCode=as2&creativeASIN=0300078765&linkId=5527025502716e825c8a9e183aeaf558) Sam: The commodification of trust. Also, The Tyranny of Structureless (https://www.jofreeman.com/joreen/tyranny.htm): In any organization there are both explicit and implicit power structures. Changing the implicit ones. Ben: Having a safe space to reflect and have conversations. This episode was brought to you by @therubyrep (https://twitter.com/therubyrep) of DevReps, LLC (http://www.devreps.com/). To pledge your support and to join our awesome Slack community, visit patreon.com/greaterthancode (https://www.patreon.com/greaterthancode) To make a one-time donation so that we can continue to bring you more content and transcripts like this, please do so at paypal.me/devreps (https://www.paypal.me/devreps). You will also get an invitation to our Slack community this way as well. Amazon links may be affiliate links, which means you’re supporting the show when you purchase our recommendations. Thanks! Special Guest: Ben Pollard.

On this special episode of Basic Dishes, Riley Rose and Derek invite on comedians, performers, and the some of the few Sicilians in Los Angeles: Nicole Lauria, Santina Muha, Dayna LoBosco, and Marissa Paiva. The girls teach us about authentic Italian cuisine and culture, discuss the magnetic pull that brought them together, and help Derek return to his Italian roots. Then, a couple has their first date at LAX where they meet honeymooners, stragglers, and Guy Fieri. Support the show (https://www.patreon.com/basicdishespodcast)

Ti facciamo una promessa: ti promettiamo di regalarti un’idea da proporre quando vuoi “fare colpo” sui tuoi invitati a pranzo, a cena o a un aperitivo in terrazza. Per prima cosa, vai sul sicuro con una specialità tipica regionale che fa venire l’acquolina in bocca solo a vederla. Pariamo, ovviamente, degli arancini di riso siciliani.   Ma, siamo pur sempre su Casa Di Vita e cerchiamo continuamente di abbinare il massimo del gusto all’aspetto più nutrizionale. Ecco perché gli arancini di riso sono qui reinterpretati in chiave più light: riso integrale, ragù di pollo, cottura al forno e tante spezie al posto del sale, sono gli ingredienti che rendono più “sani” questi scrigni di bontà.   Promessa mantenuta! Powered by Lectios

Ti facciamo una promessa: ti promettiamo di regalarti un’idea da proporre quando vuoi “fare colpo” sui tuoi invitati a pranzo, a cena o a un aperitivo in terrazza. Per prima cosa, vai sul sicuro con una specialità tipica regionale che fa venire l’acquolina in bocca solo a vederla. Pariamo, ovviamente, degli arancini di riso siciliani.   Ma, siamo pur sempre su Casa Di Vita e cerchiamo continuamente di abbinare il massimo del gusto all’aspetto più nutrizionale. Ecco perché gli arancini di riso sono qui reinterpretati in chiave più light: riso integrale, ragù di pollo, cottura al forno e tante spezie al posto del sale, sono gli ingredienti che rendono più “sani” questi scrigni di bontà.   Promessa mantenuta! Powered by Lectios

Nu har Los Vegos-Therese bränt alla pengar på att ha kul. Den fattigaste veckan i månaden är här. Då gillar man läget, gräver längst in i skafferiet och lagar gott på en svindlande låg budget. Recept: Therese Svensson Nudelplättar med fruktsoda, ostbågar och rostad majskräm Vegetariskt För några år sen svepte en nudelrätt in över internet och blev viral över en natt The Ramen Burger. Det är helt enkelt snabbnudlar blandade med omelett- eller pannkakssmet och gräddade i en panna till små nudelplättbiffar. I Ramen Burger-fallet användes nudelplättarna som bröd till hamburgare. Idag ska vi dock fattiglappa oss så jag stannar vid plättarna och toppar dem med en Björn Gadd-inspirerad majskräm som jag gör av majs från en vanlig majskonserv. Tips: Genikocken David Chang från amerikanska nudel-och-så-mycket-mera-krogimperiet Momofuku använder bland annat fruktsoda som vätska i tempurasmet. Inte bara är det kul utan det blir även en fluffigare och lättare smet. Här håller jag alltså ned läsken direkt i plättsmeten. Tips: majs. Det kanske verkar tråkigt med burkmajs, men som fattiglapp kan man ändå rosta dem hårt för att få fram lite mer smak. Majssäsongen varar från ungefär augusti till oktober så om du läser detta då och har en färsk majs med höljet kvar kan du blötlägga allting i tio minuter och sedan grilla majsen direkt i höljet. Då ångas majsen inuti höljet och blir perfekt. Dra bara ned höljet sen och lägg direkt på grillen för grillränder. Funkar i ugnen också!   Ingredienser (2 portioner) 1 paket snabbnudlar 2 ägg 2 msk fruktsoda Ostbågar Färsk koriander till servering Majskräm: 1 burk majs 1 tsk chipotlepaste tacosås eller chilisås 1 msk olivolja Salt   Gör så här: Koka nudlarna efter anvisning på paketet. Häll av i durkslag och häll över i en bunke. Knäck två ägg över och blanda ihop med 2 matskedar fruktsoda, svartpeppar och 2 dl krossade ostbågar. Klicka ut lite nudelgegga i en het stekpanna och stek på bägge sidor tills gyllene, precis som en plätt. Upprepa tills allt är klart och lägg över på en tallrik. Häll burkmajs i en het stekpanna och låt fräsa tills de är lite brända. Häll över kalaset i en bunke, tillsätt 1 tsk chipotle paste, 1 msk olivolja och stavmixa slätt till en kräm. Smaka av med salt och mer chili om du vill. Servering: Servera nudelvåfflorna med majskräm och smula över mer ostbågarna. Färsk koriander är gott till också. Klart!       Macklasagne på torrt bröd med bönbechamel Vegetariskt, laktosfritt Macklasagnen gjorde jag en kväll när min kille skulle cykla hem i åska och regn och jag hade typ inget hemma. Jag tänkte: "hm, jag gör en mix av hans godaste comfort food - smörgås, nåt såsigt och lasagne". Tadaa! Lasagnemackan var född! Nu kanske inte du har just exakt de här ingredienserna hemma men det är just det som är poängen använd de rester du har! För Macklasagnen är en briljant matplattform för rester. Den passar utmärkt när du har en torr baguette eller limpa hemma och någon krämig röra, gryta, puré eller tjock sås eller soppa som blivit över. Vegan: Byt ut osten mot växtbaserad ost eller näringsjästflingor.  Glutenfritt: Jamen, använd glutenfritt bröd. Eller lättkokta skivor av rotselleri eller grillad zucchini istället för bröd. Tips: När bröd blir torrare suger det upp vätska bättre. Så stirra dig inte blind på att prick allt bröd måste vara bakat på sekunden du kliver in i bageriet eller butiken. Torrare bröd är även perfekt till krutonger, som förtjockningsmedel till mixade soppor eller i panzanella - den italienska brödsalladen.   Ingredienser (1 ugnsform) 1 baguette Valfri lagrad ost, till exempel präst, grevé eller Västerbotten Ca 3 dl fryst och tinad bladspenat Ca 1 dl strimlad kål som savoykål eller grönkål Olivolja Smör Salt   Bönbechamel: 1 burk vita bönor eller cannellinibönor Mald muskot Salt, vitpeppar Olivolja   Gör så här: Sätt ugnen på 275 grader. Häll av vätskan från bönorna och stavmixa dem i en bunke med en nypa muskot, olivolja och salt. Smaka av. Skär baguetten i fyra tunna skivor på längden så de ser ut som långa tunna skidor. Lägg två baguetteskivor i botten av en smörad ugnsform. Ringla över olivolja. Smeta ut bönbechamelsås och spenat. Toppa med några skivor ost. Lägg på varsin till brödskiva och tryck till lite. Ringla över olivolja och smeta ut ett till lager bönbechamel, strimlad kål och skivad ost. Grädda i mitten av ugnen ca 15 minuter tills osten smält och kålen fått fina gyllenrostade fläckar. Servering: Ta ut och låt svalna något innan du skär upp den, ät med chilisås medan du tittar på en skitbra tv-serie och tänker på hur bra livet är. Vegan: Byt ut osten mot växtbaserad ost eller näringsjästflingor. Glutenfritt: Jamen, använd glutenfritt bröd. Eller lättkokta skivor av rotselleri istället för bröd. Tips: När bröd blir torrare suger det upp vätska bättre. Så stirra dig inte blind på att prick allt bröd måste vara bakat på sekunden du kliver in i bageriet eller butiken. Torrare bröd är även perfekt till krutonger, som "förtjockningsmedel" till mixade soppor eller panzanella - den italienska brödsalladen.   Ost- och chilifyllda risbollar Vegetariskt En gång skulle jag ha gäster och kokade över skitmycket ris som blev geggigt. Jag pallade inte laga ny mat så jag rullade helt enkelt bollar av det överkokta riset, fyllde med ost, örter och chili, panerade kalaset i panko och friterade tills gyllene krispigt. Gästerna blev glada och jag med eftersom jag inte behövde slänga någon mat. Idén är lånad från den sicilianska rätten arancini där man tar risottorester, formar bollar av det och friterar. Se det som risets version av kroppkakor. Här friterar jag inte utan steker som vanligt i panna, du kan även baka dem i ugn om du gör många. Tips: Fyllning. Du behöver naturligtvis inte stanna vid den fyllning jag nämner här, utan gå loss på det du har hemma! Så länge du inte använder mjölkprodukter blir de ju dessutom vegan. Du kan även göra supergoda efterättiga risbollar fyll dem då med godsaker som mörk choklad, romdränkta russin, kardemumma, vanilj och kanel. Sen är det bara att panera och steka som vanligt.  Tips: Angående ris - du kan naturligtvis använda risottoris i detta recept, men här använder jag råris. Det smakar lite nötigt, har en fin färg och innehåller mer fibrer, vitaminer och mineraler än det utskällda gamla vita riset. Så sluta inte ät ris, byt bara sort. Det finns ju även rött ris och brunt ris i matbutikerna, de smakar alla rätt likt råris med viss skillnad för färgen förstås. Håll utkik efter klibbigt svart ris från Thailand, det smakar lite sött och är gott som till exempel kokoskokt rispudding. Blanda i lite saffran så har du en perfekt tropisk risgrynsgröt!   Ingredienser: Ris (bestäm mängd/portioner efter instruktioner på risförpackningen) En bit ost, till exempel lagrad ost eller färskost Chili av valfri sort Färska eller torkade örter Ströbröd, panko eller valfritt mjöl (har du ej det hemma kan du mixa mandlar, frön eller rå quinoa osv till ett grovt mjöl och använda som ströbröd, då blir det även glutenfritt) Olivolja   Gör så här: Överkoka ris, dvs ha i mer vatten än vad som behövs och koka lite för länge. Låt svalna och rulla till golfbollstora bollar. Gör en grop i mitten och fyll med tärnad ost, hackad chili och strimlade örter som basilika, persilja, rosmarin eller timjan. Rulla bollarna i ströbröd eller panko. Stek bollarna försiktigt i olivolja i en stekpanna tills gyllene runtom. Ta upp och låt rinna av på hushållspapper. Bjud dina gäster och säg att det heter Arancini. Få beröm.

Rezept aus der Ausgabe 19 / 2016

Télécharger la recette 19 / 2016

ISI Cooking Noi non ci invitiamo l'un l'altro per mangiare e bere, ma per mangiare e bere INSIEME

Jazzy Secrets, Red Envelopes and Arancini. See acast.com/privacy for privacy and opt-out information.

Autumn couldn't get any finer especially with David Leite and Renee Schettler Rossi talking to author Amy Traverso about cooking with apples; The One and David chat with David Lesniak and David Muniz, owner of London's Outsider Tart bakery; food writer and blogger Michael Procopio reads his essay "Like an Arancino"; and the great icon of Rhode Island, coffee syrup, receives a Leite's Loves accolade.