Podcasts about baking powder

From seeing your friend breathing while lying in their casket, to your cars color changing, to seeing entire mountains disappear, these are all True Glitch in the Matrix stories. If you have a true glitch in the matrix story you want to share, email it to DarekWeberSubmissions@gmail.com

Sobat BARECA, pernah mendengar istilah baking soda dan baking powder? Tahukah Sobat BARECA jika kedua produk ini merupakan kedua produk yang berbeda? Apa bedanya? Simak penjelasan kami berikut ini!

What's the difference between baking powder and baking soda, and which one do you use when?Welcome to The From Scratch Body! I'm Liv - and I believe that anyone can cook. Since being diagnosed with endometriosis, I have been on a journey to find out what food makes me feel great. By cooking from scratch I have not only started feeling much better, but also fallen in love with cooking completely! Join me for my weekly food topic and recipe here on my podcast, and check out my website for the transcripts and more. Find me on Instagram, and on YouTube.

972. How did humans evolve from grunting ape-like ancestors to masters of language and poetry? This week, we explore fascinating theories on the origins of human language, including the laugh-inducing Bow-Wow and Pooh-Pooh theories. We also delve into Irish-English calques for St. Patrick's Day (and in response to a question from a Grammarpaloozian) and celebrate Leslie F. Miller's winning limerick from the National Grammar Day contest.Miller works as a health care writer in Baltimore. She is the author of the nonfiction book "Let Me Eat Cake: A Celebration of Flour, Sugar, Butter, Eggs, Vanilla, Baking Powder, and  Pinch of Salt," which is not about BAKING cake, but about EATING cake; a chapbook of "arty and electric" poems called "BoyGirlBoyGirl"; and a forthcoming full-length poetry book called "Words with Friends."The "language theories" segment was written by Valerie Fridland, a professor of linguistics at the University of Nevada in Reno and the author of "Like Literally, Dude: Arguing for the Good in Bad English." You can find her at valeriefridland.com.| Edited transcript with links: https://grammar-girl.simplecast.com/episodes/bow-wow-theory/transcript| Grammarpalooza (Get texts from Mignon!): https://joinsubtext.com/grammar or text "hello" to (917) 540-0876.| Subscribe to the newsletter for regular updates.| Watch my LinkedIn Learning writing courses.| Peeve Wars card game. | Grammar Girl books. | HOST: Mignon Fogarty| VOICEMAIL: 833-214-GIRL (833-214-4475) or https://sayhi.chat/grammargirl| Grammar Girl is part of the Quick and Dirty Tips podcast network.Audio Engineer: Nathan SemesDirector of Podcast: Brannan GoetschiusAdvertising Operations Specialist: Morgan ChristiansonMarketing and Publicity Assistant: Davina TomlinDigital Operations Specialist: Holly Hutchings| Theme music by Catherine Rannus.| Grammar Girl Social Media Links: YouTube. TikTok. Facebook. Instagram. LinkedIn. Mastodon.

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When you have leftover mashed sweet potatoes or sweet potato casserole and are over eating them as-is, they make a great star ingredient in these easy sweet potato muffins. Anne talks through how to make them with leftover or plain sweet potatoes, so you can turn yours into an on the go breakfast or tasty afternoon snack. The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Leftovers: Mashed Sweet Potatoes Cold: Egg Inside Aisles: Flour, Brown Sugar, Vegetable Oil, Baking Powder, Baking Soda Spices: Cinnamon, Vanilla, Salt

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Tonight, we'll read from “The New Royal Cook Book by Royal Baking Powder Co.” published in 1920. When the first truly American cookbook was published in 1792, the recipes included used three possible types of leavening: baker's yeast, emptins (from the leavings of brewing beer), and pearlash. The effectiveness of such leavenings varied widely. At that time, reliable commercial products were not available. The creation of shelf-stable chemical combinations of sodium bicarbonate and cream of tartar is seen as marking the true introduction of baking powder later in the 1800s. Although cooks had used both sodium bicarbonate and cream of tartar previously in recipes, they had to purchase the ingredients individually from chemists and store them separately to prevent them from reacting prematurely. Regardless of the expiration date, the effectiveness can be tested by placing a teaspoon of the powder into a small container of hot water. If it bubbles vigorously, it is still active and usable. — read by N — Support us: Listen ad-free on Patreon Get Snoozecast merch like cozy sweatshirts and accessories

You can listen to 3HL and 104.5 The Zone no matter where you are in the world. Just subscribe to our channel by clicking on the links below  104.5 The Zone App  Apple Store - https://itunes.apple.com/us/app/104-5-the-zone/id383299700?mt=8  Google Play - https://play.google.com/store/apps/details?id=com.airkast.WGFXFM   3HL on Apple Podcast  https://podcasts.apple.com/us/podcast/3hl/id1103395659   3HL on Spotify  https://open.spotify.com/show/3O2pLdz4xu1GGc1ueCG9UD?si=475f849bc5274c78  3HL on Stitcher  https://listen.stitcher.com/yvap/?af_dp=stitcher://show/424124&af_web_dp=https://www.stitcher.com/show/424124&deep_link_value=stitcher://show/424124  3HL on Podchaser  https://www.podchaser.com/podcasts/3hl-503331 See omnystudio.com/listener for privacy information.

You can listen to 3HL and 104.5 The Zone no matter where you are in the world. Just subscribe to our channel by clicking on the links below  104.5 The Zone App  Apple Store - https://itunes.apple.com/us/app/104-5-the-zone/id383299700?mt=8  Google Play - https://play.google.com/store/apps/details?id=com.airkast.WGFXFM   3HL on Apple Podcast  https://podcasts.apple.com/us/podcast/3hl/id1103395659   3HL on Spotify  https://open.spotify.com/show/3O2pLdz4xu1GGc1ueCG9UD?si=475f849bc5274c78  3HL on Stitcher  https://listen.stitcher.com/yvap/?af_dp=stitcher://show/424124&af_web_dp=https://www.stitcher.com/show/424124&deep_link_value=stitcher://show/424124  3HL on Podchaser  https://www.podchaser.com/podcasts/3hl-503331 See omnystudio.com/listener for privacy information.

Ahoy babes! Gather round and grab a fist-full of buttery pound cake, and open your little ear holes as two middle aged women tell you all about Ben Affleck's back tattoo and the riveting history of baking powder! Guess what? It's made from ground up forks and knives! So grab yourself a dry scone and be careful not to choke on it, it's Life's a Banquet the podcast!Heritage Radio Network is a listener supported nonprofit podcast network. Support Life's A Banquet by becoming a member!Life's A Banquet is Powered by Simplecast.

#009 RebroadcastBaking powder? Baking soda? I mean they're both white powders with the word "baking" in it. How different could they be? Well, one can cause miniature kitchen volcanos and the other does what? Listen this week as Melissa and Jam talk about acids, bases, baking soda, baking powder, and how they can make all the difference in your busy life as a single parent of three.Thanks to our monthly supporters Venus Rebholz Lyn Stubblefield Jacob Taber Suzanne Szewczyk Brian Kimball shadow Emerson Woodhall Nichole Criss Kristina Gotfredsen Timothy Parker Chris Skupien Chelsea B Bri McAllister Avishai Barnoy Hunter Reardon ★ Support this podcast on Patreon ★ Check out our website at chemforyourlife.comFind us on Instagram, Twitter, and Facebook @ChemForYourLife.Want to start your own podcast? Use Transistor and you'll have the best podcast platform available. We use it and we are totally in love with it.

Linda Civitello is back with us this week to talk about her award-winning book, Baking Powder Wars: The Cutthroat Food Fight That Revolutionized Cooking. American women in the 1800s were tied to their kitchens, having to make beer to make yeast so they could bake enough bread for their family to survive. (Bread was more than just a staple, people used to eat a pound a day!) It's from these women looking for shortcuts that baking powder's development began. It's a surprising story involving presidents and robber barons, bribery, lying, cheating and more! A fascinating story about how a product that changed our food landscape forever! Linda Civitello is also the author of the award-winning book, Cuisine and Culture: A History of Food and People. She developed the curriculum and taught history of food at culinary schools in southern California and speaks frequently on a wide range of food history topics. Her book is used to teach food history in culinary schools. Linda has spoken at Harvard University, appeared on television on Bizarre Foods, and on the BBC. She cooks professionally, making historic recipes using heirloom flour and Italian pastries, and gelati for a select clientele. She is currently writing an article on food and racism, and a book on Food and Film from Prohibition to James Bond.Linda has a B.A. from Vassar and a Ph.D. from UCLA.    LINDA'S LINKS: Buy Baking Powder Wars: https://www.amazon.com/dp/0252082591 Watch America Takes the Cake: https://vimeo.com/240607433 Buy Cuisine and Culture: https://www.amazon.com/dp/0470403713 Facebook: https://www.facebook.com/linda.civitello LinkedIn: https://www.linkedin.com/in/linda-civitello-b00a3722/   Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

On the importance of chemistry --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Today's recipe is Air Fryer Cranberry Chicken Wings.Here are the links to some of the items I talked about in this episode: #adHow To Cut Chicken WingsCrispy Baked Chicken WingsAluminum-Free Baking PowderAir FryerMicrowave Safe Mixing BowlThis episode was originally published in December, 2021 as Episode #40.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

apa bedanya ya? yuk cari tahu!

Denny learns a new skill, the guys learn the importance cream of Tarar plays, and struggle to pronounce it. Follow Foodiot on Facebook, Instagram, and Twitter for the latest episodes, news, and more. Sponsors Foodiot is proud to be sponsored by Hey Grill Hey and the Hey Grill Hey app. Episode Resources and References: Sites/ArticlesThe Grill Squad - Hey Grill HeyNine Essential Ingredients Every Baker Needs - All RecipesWhat is the Best Water Temperature for Yeast - Baking HowWhich Came First, the Bread or the Beer? - Beer AdvocateBaking and Cooking at Higher Altitudes - Betty CrockerFive Weird Things You Didn't Know About Baking - Centennial CollegeWhat It Takes to Be a MOF - Eater.comHow Restaurants Get Michelin Stars - EscoffierWhat Is Yeast? - Explore YeastWhat is Cream of Tartar? - Food NetworkDoes Yeast Go Bad if Not Refrigerated? - Food QuestionsLearn How to Whistle: 4 Ways - HealthLineBaking Soda vs. Baking Powder: What's the Difference? - HealthLineCookie Experiment - Kitchen SanctuaryWhat's the Difference Between Active Dry Yeast and Instant Yeast? - TheKitchnDanish Pastry: A Mistake That Conquered the World - LA TimesWhy Is It Important to Weigh Ingredients When Cooking? - Marsden13 Egg Replacements for Baking and Cooking - PETACucina Cooking Projects: The Cookie Experiment - Seattle CucinaThermapen ONE - ThermoWorksHow to Substitute for Baking Powder and Baking Soda - ThoughCoHistory of Cookies - What's Cooking AmericaAudio/VideoBig Papi on Weekend Update - YouTubeBooks/Movies & TVAda Twist, Scientist - Andrea Beaty (World of Books)Ada Twist, Scientist - Chris NeeRecipesThe Easiest Loaf of Bread You'll Ever Make - King Arthur Baking (the bread Denny made)Pizza Dough in 3 Minutes - Sam the Cooking GuyMisc.Farmstead BakeryThe Butter BookTaylor Digital Kitchen Scale Credits Hosts: Todd Bulloch, Lloyd Grimm, Denny Munson Music Credit: Shiny Heads Productions

What IS the difference between baking powder and baking soda?? I didn't know, either! So, I did some research, and I'm here to tell you what I found out. What is baking powder? What is baking soda? Why do some recipes call for both baking powder AND baking soda? If you like the show - or even if you don't! - rate and review "The Kitchen," wherever you are listening :)   DISCLOSURE: The links below may be affiliate links. I might receive a small commission, if you choose to make a purchase, via the links. However, there is no extra cost to you :)           Walnut pepper mill: https://amzn.to/3tyCwH1 Blender Bottle: https://amzn.to/3OzHA5J        Recipes with Rae YouTube Channel: https://www.youtube.com/channel/UCwrB7wMdDywBQEMHpQboAig   Cilantro Dressing Recipe Video Tutorial: https://www.youtube.com/watch?v=jUXL9Kc7jz4       Instagram: https://www.instagram.com/_recipeswithrae/       Facebook: https://www.facebook.com/_recipeswithrae-104413935508894/       TikTok: https://vm.tiktok.com/ZTdb2PwF6/               Psalm 8:3-8 (https://www.bible.com/bible/116/PSA.8.NLT)  "When I look at the night sky and see the work of your fingers— the moon and the stars you set in place—   what are mere mortals that you should think about them, human beings that you should care for them?   Yet you made them only a little lower than God and crowned them with glory and honor.   You gave them charge of everything you made, putting all things under their authority—   the flocks and the herds and all the wild animals,   the birds in the sky, the fish in the sea, and everything that swims the ocean currents."   Apple Podcasts: https://podcasts.apple.com/us/podcast/the-kitchen-with-rae-the-recipes-with-rae-podcast/id1621207580       Spotify: https://open.spotify.com/show/1vE6lKppMCr1lekJ7ngNgW?si=nmuqeLdQSPmkLTVKn_7MTw   Music: Jobii / Duck in a Box / courtesy of www.epidemicsound.com               

Is baking soda the next big thing in sports performance supplementation?Does soda bicarb actually work as a performance enhancer?In this episode, I deep dive into soda bicarb as a sports performance supplement and breakdown what you need to know and what the evidence says. The belief is that soda bicarb (or baking soda), can help improve performance for athletes undergoing high intensive training. For this reason, more and more active people are trying out bicarb to try help them elevate their potential.Is there any truth to all this?In today's podcast, I will cover:What is soda bicarb?The benefits explained (deep dive into the proposed action of bicarb in performance)What does the evidence say? (Is it truth or myth)Exploring dosage + side effects Listen to the full episode to learn more about real nutrition and the experiences of a Sports Dietitian.Hope you enjoy!____________________________________________DOWNLOAD MY FREE MACRO NUTRITION CHEATSHEET Your Guide To Improving Your Macros & Food Knowledgehttps://theclimbingdietitian.lpages.co/macro-cheatsheet-the-climbing-dietitian/Apply for 90-Day Macro Sherpa Program: https://bit.ly/395QmGsCheck out and SUBSCRIBE to my YouTube channel: https://bit.ly/2Mxqs4WEmail me: aleksa@theclimbingdietitian.com.auTo find me on socials:Instagram: https://www.instagram.com/theclimbingingdietitianTikTok: https://www.tiktok.com/@theclimbingdietitianFacebook: https://www.facebook.com/theclimbingdietitianTwitter: https://twitter.com/beardyAPDLink to blog: https://bit.ly/330ULq4Check out my website for more information on me and what I do:https://www.theclimbingdietitian.com.au

Things rise and fall every day: not just baked items in the oven but energies, emotions, commitments, willingness. Though the idea of ‘onward and upward forever' has been long proven to be a lie; most of us use our days trying to create more of what we want in ourselves, our families, our communities, and our world. What are some of the obstacles and what can help us to rise, even a tiny bit? Words of Welcome- Rev. Arif Mamdani (:29) Call to Worship- David Bach (7:59) Story for All Ages- Grandmother Spider Weaves the World (12:53) Prayer and Meditation- Rev. Arif Mamdani (20:56) Reading- The Butterfly Effect by Rev. Theresa I. Soto- Rev. Arif Mamdani Sermon- Yeast, Baking Powder, and Other Ways We Rise- Rev. Meg Riley (29:21) Piano throughout- Franco Holder; Vocals throughout- Aimee K. Bryant

How the power of premiums created an empire.  Guess what the baking powder was used to sell? Dave Young: Welcome to the Empire Builders Podcast, teaching business owners the not so secret techniques that took famous businesses from mom and pop to major brands. Stephen Semple is a marketing consultant, story collector, and storyteller. I'm Steven's sidekick and business partner, Dave Young. Before we get into today's episode, a word from our sponsor, which is, well, it's us. But we're highlighting ads we've written and produced for our clients, so here's one of those. [Tappers Jewelers Ad] Dave Young: Welcome to the Empire Builders Podcast. I'm Dave Young. Steve Semple, we're going to talk about Wrigley's again. That's from early, early on in the podcast. Stephen Semple: That's going back to episode number four. And episode four, we talked about how they went from being this regional company into a big national brand. And you may actually want to go back and listen to that. But on this one, we're going to go back even further. We're going to go back right to the beginning. But one of the things I want everybody to realize is really how large Wrigley's grew. Stephen Semple: Today they're a subsidiary of Mars and Mars bought Wrigley's back in 2008 for 23 billion dollars. And it had a revenue of 6.3 billion dollars, 16,000 employees, and almost a billion in net income. So, pretty big company. But we're going to go back to day one in terms of how Wrigley's got started. Because I think it's a really interesting story, how Wrigley's got going. So Wrigley's was launched on April 1st, 1893 by William Wrigley, Jr. And this company went on to create not only a fortune later, but a fortune for the family. You can see pictures of the Wrigley mansion. They bought Catalina Island out in California, Wrigley's Field in Chicago, that's them. They own the Chicago Cubs. You know, one of the most famous big buildings on Millionaires Mile in Chicago is the Wrigley's Building, right? So big influence, big business. Dave Young: On chewing gum. Stephen Semple: On chewing gum. And William Wrigley started as a soap salesman in Philadelphia. So he was a soap salesman in Philadelphia, and when he was 29 years old, he moved to Chicago and he had 32 bucks in his pocket with this idea of starting a business. And so they started by selling Wrigley's scouring soap. So it started as a soap. So many good names out there, isn't there? Wrigley's scouring soap. Dave Young: Rush right out in a buying frenzy. Stephen Semple: That's it exactly. And it was selling so well that to better sell the soap, he decided to offer premium to get people to buy it. So he had this premium that he offered. And one of the things that he offered was free cans of baking powder. So at that time baking powder was in cans and he decided to offer free cans of baking powder with every order. And he really quickly discovered that the baking powder was more popular than the soap. Dave Young: They're buying the soap to get the baking powder. Stephen Semple: Right. So he decided, you know what, I'm going to sell baking powder. So he switched to baking powder. Dave Young: That's called a pivot. Stephen Semple: And around this time there was a major breakthrough in making gum using chicle. Remember Chiclet's? Dave Young: Uh-huh (affirmative). Stephen Semple: Episode 33. Dave Young: It's all connected. Stephen Semple: It's all connected. So he then decided to offer gum as a premium for selling of the baking powder. Dave Young: So you buy the scouring soap and you get baking powder. You buy the baking powder, you get gum. Stephen Semple: You get gum. And guess what? The gum turned out to be super popular. Dave Young: What he really discovered was premiums are where it's at. Stephen Semple: Premiums are where it's at. So in 1893, he launches two new gums,

You probably have most of these alternatives in your house right now.

Linh wonders what baking powder is, and Dimitri tries his best to explain it… slowly… Check out Linh's app, Not Phở, a cook that introduces the user to Vietnamese cuisine, especially dishes other than Phở. It runs on iPhone, iPad, and Mac. It also have an iMessage sticker pack so that you can share with all your friends and family. App Store: https://apps.apple.com/app/apple-store/id1525104124?pt=14724&ct=Podcast&mt=8 Follow us on Twitter: https://twitter.com/LinhAndDimiChan Follow Dimitri on Twitter: https://twitter.com/dimitribouniol Follow Linh on Twitter: https://twitter.com/linhbouniol

Friends! Welcome back to the Roswell Season 1 Episode 14 recap of Blind Date. Liz gets signed up for a blind date she DOES NOT WANT, Michael is DONE with everyone's nonsense, Maria Girlbosses her way to becoming the lead singer in Alex's band, and Kyle extends a beer soaked olive branch.

Welcome to this episode of Demystified bought to you from the team behind Cooking with Steam. In this weekly wrap up of the week, Paul shares his research on  the difference in the baking agents, Bi Carbinate of Soda and Baking Powder.  Paul also offers Linda an alternative method for crumbing Lamb Cutlets after hearing how she currently prepares them.   For over recipes on how to use your combi oven or steam oven, please visit www.cookingwithsteam.com If you are in Australia, then to buy Demystified, please visit www.steamahead.com.au If you are outside of Australia then Demystifed can be purchased from Amazon. Thanks for listening and happy cooking!

Chai There! It's our 10th episode! Do you know what that means?! IT'S TIME TO PARTY! Join us as we learn everything there is to know about tea parties! We cover everything from the tea to the food! Learn about some famous tea parties! We also welcome special guest ~Mr. Jeff~ as he teaches us how to make a special tea time treat!  Send us your questions or just say hey:  webrewgood@gmail.com @webrewgood on Facebook, Instagram, and TikTok   Links and Citations: https://www.historic-uk.com/CultureUK/Afternoon-Tea/#:~:text=Afternoon%20tea%20was%20introduced%20in,Bedford%2C%20in%20the%20year%201840.&text=Traditional%20afternoon%20tea%20consists%20of,and%20pastries%20are%20also%20served.  https://destinationtea.com/english-afternoon-tea/ https://afternoontea.co.uk/information/what-is-afternoon-tea/ https://youtu.be/kgi8_7twLhA  https://archive.courierpress.com/features/a-brief-history-of-scones-ep-448497901-324710451.html/ https://www.etymonline.com/word/cuppa https://youtu.be/O6xXVe-Imd8 - Nicolas Fairford https://www.theredheadbaker.com/homemade-clotted-cream/?utm_source=pinterest&utm_medium=social&utm_campaign=social-pug  https://afternoontea.co.uk/information/the-afternoon-tea-menu/  https://youtu.be/Uyi4kU9Vmec  https://youtu.be/kgi8_7twLhA https://www.worldwidewords.org/qa/qa-spo3.htm https://www.theidioms.com/cup-of-tea/   SCONE RECIPE 2 c Flour (250 g) ½ c Sugar  2 ½ tsp Baking Powder ½ tsp Salt  1 Stick Unsalted Butter 1 ½ c Heavy Whipping Cream 1 Egg Optional:  1 tsp Vanilla Fruit ½ tsp Lemon extract 1 -  1 ⅓  tsp Lemon zest 2-3 tbsp Coarse Ground Sugar For savory: reduce sugar by half, add more salt, etc.   Preheat oven to 400°F While the oven is heating, mix flour, sugar, baking powder, and salt until thoroughly combined.  Grate frozen butter over dry ingredients and blend into mixture with a pastry cutter or 2 forks.  Place butter mixture back into the freezer and chill.  In a separate bowl, whisk together egg, heavy whipping cream, vanilla, lemon extract, and lemon zest. Once combined, remove dry ingredients from freezer and slowly stream in wet ingredients. Mix with a fork to combine until a loose shaggy dough forms. DO NOT OVER MIX. If dough is not coming together, knead until combined and place back in the freezer for a few minutes.  Turn dough out onto a floured work surface and form into a rough ball. Flatten into a 8”-10” diameter circle about ¾”-1” thick.   Cut dough into 8 pie wedges and place on a parchment paper lined tray. Add any additional toppings such as fresh or frozen fruit, glazes, etc. Lightly brush each pastry with heavy whipping cream and sprinkle coarse sugar on top.  Place the sheet in the oven and bake for 15-20 minutes or until golden brown and crispy on the edges. Let rest for 10 minutes and enjoy!

Deze podcast is het audio gedeelte van mijn kookvideo.

Deze podcast is het audiogedeelte van mijn gelijknamige YouTube video: https://youtu.be/xdyeb5MrQ-w MUG CAKE! Zo simpel je hebt niet eens een mok nodig. En dat zelfs ik het aandurf. ➡️ Lees verder voor het originele recept van Mina. Dit is wat ik zelf heb gebruikt (bij gebrek aan beter): - 10 gram bloem - 20 gram whey eiwitpoeder (chocolade smaak) - 5 gram caseine eiwitpoeder (Night protein cookies&cream smaak) - 5 gram cacao poeder - 1 gram bakpoeder - 3 gram zout - 60 gram houdbare amandeldrink van Albert Heijn huismerk - 8 gram olijfolie - 21 gram Candarel suiker - 1 medium ei Alles in grammen inderdaad, want dat is makkelijker voor mij. Je kan zelf ook ml aflezen natuurlijk. Recept heb ik van mijn oliebollen vriend @MinaAyoub ➡️ Recipe: -10g Flour -20g Whey -5g Casein -5g Cocoa Powder -1/4t Baking Powder -1/2t Salt -60ml 2% Milk -15ml Oil (1TBS) -60g Sweetener -1 egg Link naar Mina's video: EASY MICROWAVE CAKE - anabolic "mug cake": https://youtu.be/rD8znqKZzVc

You probably have most of these baking powder substitutes in your house right now.

A food historian shares about the wars between 534 baking powder companies in the United States at the end of the 19th century. Gary Beauchamp of Monell examines the flavor of umami and how MSG fits into the picture.

The biscuits The Lemon Crisp from Arnotts - Wheat Flour, Vegetable Oil, Sugar, Salt, Baking Powder, Natural Flavour, Food Acid (Citric Acid), Emulsifier (Soy Lecithin), Food Colours (Tartrazine, Sunset Yellow FCF), Antioxidants (E307b From Soy, E304) Venetian from Arnotts - Wheat Flour, White Choc Flavoured Coating (30%) (Sugar, Vegetable Oil, Milk Solids, Emulsifiers (E492, Soy Lecithin), Flavour), Sugar, Vegetable Oil, Coconut, Currants (2%), Skim Milk Powder, Salt, Eggs, Baking Powder, Antioxidant (E307b From Soy), Flavour (Contains Milk), Emulsifier (Soy Lecithin). And, after a mention in the previous episode, Jelly Tots return thanks to Rowntree's! They're available at Coles and Woolworths but seem quite pricey at $5.30 for 150 grams.   Facebook Group for The Junkees is here   Follow Kitty! Instagram / Facebook / YouTube Follow Dave! Twitter / Facebook   Tell a friend about the show or leave a review wherever you can.  Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.au More about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/ See omnystudio.com/listener for privacy information.

Episode 04 - Tune in and get side tracked with ALBUM as they compare story lines, soundtracks and Tia Carrere's hair style from Wayne's World and Wayne's World 2. Find out who the real villain is and one of Winfield's least favorite songs ever released. Josh almost quits in Segment 2 during “Ancient Warrior” from the album The Eternal Idol by Black Sabbath. Jason gives an ALBUM update on future material and reveals an ALBUM the Podcast Rewind segment. Join ALBUM as they hit up The Gasworks, get some coffee and crullers and PARTY! --- Support this podcast: https://podcasters.spotify.com/pod/show/albumtheband/support

Namasthe in this I'm glad to share about homemade pizza base without yeast and baking powder.ingredients--maida(or )wholewheat atta-250 grms,unsalted butter 75 grms,full fat milk 1/2 cup,2 pinch salt,Mozarilla cheese or Chedar cheese,pizza sauce,Grated salted cheese, Capsicum,cooked sweet corn,grated carrot, Tomato,Black pepper powder,Oregano,chilli flakes.Thank you

The Investigation As a clinical nutritionist, many people email me asking me what I eat to stay healthy. They want to know how I stay gluten and dairy-free without falling off the wagon and how I keep things interesting with meal ideas plus all about which supplements I take.  I’ve gone through my share of health challenges (and had a health mystery or two as well) and had to get to the root of my problems to regain my health. My diet has been a big part of what put me on the path to where I am today which is being able to thrive after all those struggles. So, in this week’s episode, I’m revealing some of the things I eat as well as some foods and brands I have found that can make eating a clean diet delicious and fun. I guess you could say I’m flipping the investigation around to me.    Starting My Day One of the things I try to do each day is a short, intermittent fast. So, I usually don’t have food in the morning until 12 hours has passed since I ate the night before. One of my favorite ways to start my day is a peach smoothie (see recipe below) that includes Whole Body Collagen, and maybe a gluten-free Paleo Waffle from Birch Benders with some almond butter.  My son Jake loves oatmeal muffins (see recipe below) in the morning and sometimes I’ll enjoy one or two myself. When I do, I like to add some fat and protein to make sure to balance my blood sugar. This might be a collagen protein drink with flavoured protein by Paleo Pro or Pea protein.  On other days, I might make protein pancakes (see recipe below), some eggs with veggies or baked sweet potato slices.    Lunch Time (on a Tight Timeline) My lunches tend to be quick. A lot of time I have a salad (I cut up the veggies ahead of time). I usually include a protein like chicken, turkey, shrimp, or salmon (make sure they’re clean and don’t contain nitrates). I also like to include a carb like lentils, black beans or kidney beans that I’ve made in the Instapot ahead of time once a week. You can use canned beans (make sure they are BPA free cans) but the pressure cooker destroys lectins (those can be an issue for those who have autoimmune diseases) so that is why I love using the pressure cooker. If you have to buy canned beans, Eden Foods  actually pressure-cooks their beans before canning them so you get the lectin-reduced benefit with them.  Sometimes, I’ll do a sweet potato for the carb or I also like the Siete Tortillas which come in a variety of flavors and are actually grain-free. They have ones made with cassava flour, almond flour, cashew flour and chickpeas, very yummy! Simple Kneads Bread is also a very tasty gluten free bread option (they’re also yeast free) that is clean and delicious. It does contain grains but if you are ok with grains, its one of the best gluten free breads that I have found recently.   Snack Time I like coconut yogurt because it’s dairy free and I like the So Delicious brand, specifically the unsweetened vanilla which I mix with some Paleonola Granola.  Or, I might do fruit and nuts, hummus and veggies, or a protein drink similar to my breakfast smoothie.    Dinner  I like to balance my plate with a protein, a veggie and a starch. An example is to have baked chicken (I do the whole chicken early in the week so I have chicken for lunch the next day) or add a homemade BBQ sauce (see recipe below).   Another favorite in our house is tacos. We saute grass-fed beef or turkey and we love to use the Seite tacos (they have hard and soft shells) because they’re super clean. We load up the tacos with veggies.  We also like to grill wild-caught shrimp and put it over zucchini noodles in a vegan pesto sauce from Gotham. Or, we might have beef stew, turkey thighs or burgers with veggies.    What I Drink A lot of people want to know about my water. I don’t recommend tap water. We have filtered water but because we are on a well and the house didn’t have good filtration before we moved in, I worry about what is in the pipes and so we actually subscribe to Mountain Valley Springs which is a water service that delivers clean water in glass jugs.  Its a great option if you are looking for delivery and trying to avoid plastic bottles which I really recommend. For others, I recommend a 7-stage reverse osmosis water filter if you are able to install it under your sink. If you live in an apartment or are not able to install under the sink, a great counter top option for reverse osmosis is AquaTru.    My Supplements Regimen Over the years, I have taken a variety of supplements based on what my tests indicated I needed. My supplement regimen is always changing (and it did while I was pregnant for sure).  Most of the time, I take fish oils - specifically, OmegAvail Ultra from Designs for Health and I also take two krill oil gel caps called XanthOmega from Designs for Health.  Whenever I do a hair test, I am always low on magnesium so I also take the Magnesium Buffered Chelate from Designs for Health. Lately, I’ve also been taking a lot of extra vitamin C and I rotate between the Stellar C  and the C+ BioFizz (both from Designs for Health) to support my immune system as well as Zinc a couple of times a week. At bedtime (well away from when I take my other vitamins), I also take some Tocotrienols and Glutathione to balance my immune system (which is important for me because I have Hashimoto’s).   In addition, I take a vitamin D (dose depends on my lab tests), probiotics (I rotate between the Ortho 100, Ortho-Biotic, and ProBioMed.  And finally, I take pancreatic enzymes and Betaine when I have a meal that's a little bit bigger or contains a little more animal protein.    Final Thoughts I hope this episode helps you discover some new food choices and motivates you to adopt or keep up a clean diet. By the way, I don’t have affiliations with any of these brands. I discovered them in my health food store or I learned about them through clients who love them and so just wanted to share.    Links: Suggested Products Whole Body Collagen Walnut Milk by Elmhurst  Paleo Waffles Birch Benders Almond Butter (vita cost) Related Podcast Episodes: [Ask Inna] Answers to All Your Hashimoto’s Questions [Ask Inna] More Answers to Your Hashimoto’s Questions (Part 2)   Thanks for Listening If you like what you heard, please rate and review this podcast. Every piece of feedback not only helps me create better shows, it helps more people find this important information. Never miss an episode -  Subscribe NOW to Health Mysteries Solved with host, Inna Topiler on Apple Podcasts, Spotify, Stitcher or Google Podcasts and remember to rate and review the show! Find out more at http://healthmysteriessolved.com Recipes Mentioned: Protein Pancakes These pancakes are super yummy, filling and packed with protein... best of all, there is not an ounce of flour!   Ingredients: 1 whole egg  1 egg white 1 ripe banana 1 heaping tsp of almond butter 1/3 scoop protein powder (collagen, rice, pea, hemp, egg or whey (if allowed for you))   Directions: Beat eggs, mash banana and mix with egg. Add almond butter and protein powder and stir.  Heat skillet on medium heat. Spread a light coat of coconut oil. Pour mixture on pan and cook for 1-2 minutes on each side. Makes 2 large pancakes or 6 -7 small pancakes. Enjoy!   Grain Free Protein Pancakes Ingredients: 1 Egg 1 TBSP Almond Flour or Hazelnut Flour 1 Heaping TBSP Green Banana Flour 1 tsp Coconut Flour 1 TBSP Collagen Protein 1 TBSP Macadamia Nut Oil 1 TBSP Water 1 TBSP Unsweetened Apple Sauce ¼ tsp Baking Powder ½ tsp Vanilla Extract Optional pinch of stevia or tsp of xylitol   Directions: Beat egg and mix in all the above ingredients and blend together till mixture is smooth. Heat skillet on medium heat with a little coconut oil. Pour in mixture and cook about 2-3 minutes on each side.   Grain Free Pancakes Ingredients: 1 Egg 1 TBSP Almond Flour or Hazelnut Flour 1 TBSP Coconut Flour 1 TBSP Macadamia Nut Oil 1 TBSP Water ¼ tsp Baking Powder ½ tsp Vanilla Extract Pinch of sea salt Optional pinch of stevia or tsp of xylitol   Directions: Beat egg and mix in all the above ingredients and blend together till mixture is smooth. Heat skillet on medium heat with a little coconut oil. Pour in mixture and cook about 2-3 minutes on each side.   Banana Oatmeal Muffins These are great for babies and kids because they have just a few ingredients and no added sugar   1 Banana 1 cup oats (I used sprouted oats ) 1 egg 1 TBSP macadamia/olive or coconut oil 1 tsp baking powder ½ -3/4 cup water 2-3 tsp of honey optional   Directions: Blend oats in blender to make flour. In a separate bowl beat egg and mash banana, add oil and mix together. Stir in baking soda and baking powder. Mix in blended oats and add water. You may need to use a little more water if the banana is smaller or less ripe to achieve proper consistency. Grease muffin pan with coconut oil and pour in mixture. Bake at 400 for 20-25 minutes.   Protein Shake Recipe ½-1 cup of frozen fruit (I use frozen peaches) 1 serving (15-20 protein grams) of high quality natural protein powder collagen, rice, pea, egg or hemp (whey may be ok ONLY IF dairy is not a problem for you) 1-2 tsps of Paleo fiber (optional) 1 Tbsp of ground/sliced flax seed ¼ Avocado Handful of greens (not spinach) * 1 tsp of xylitol for extra sweetness if needed – optional   Directions: Blend the above ingredients with ½ cup of water or unsweetened almond, walnut, cashew or coconut milk. You can increase or decrease the liquid to achieve desired consistency.   Baked Chicken with Homemade BBQ Sauce Ingredients: 1 whole chicken cut up in 8-10 pieces (left on the bone) or chicken pieces bought separately on the bone ½ onion chopped 2-3 cloves of garlic chopped 1 tsp salt ¼ tsp thyme 3 TBSP ketchup 3 TBSP tamari soy sause 3 TBSP white vinegar 1-2 TBSP brown sugar   Directions: Place chicken pieces in pyrex/baking dish. Rub with salt and thyme and top with chopped onion and garlic. Mix ketchup, vinegar, soy sauce and brown sugar to make the sauce and pour over the chicken. Preheat the oven to 425F. Bake chicken on 425 for 20 minutes. Then reduce heat to 375 and bake for 40 more minutes or until internal temperature reaches 175 degrees. Enjoy!   PLEASE NOTE All information, content, and material on this podcast is for informational purposes only and is not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider. Some of the links provided are affiliate links. This means we may make a very small amount of money should you choose to buy after clicking on them. This will in no way affect the price of the product but it helps us a tiny bit in covering our expenses.

It's a big topic, many many biscuits, so we're sticking to three. This maybe the first but it won't be the last biscuit episode. 1. Tic Toc (Arnotts, kids treats) Servings per package: 14 Serving size: 17.8g (2 biscuits) INGREDIENTS: Wheat Flour, Sugar, Vegetable Oil (Contains Soy), Skim Milk Powder, Salt, Gelatine, Baking Powder, Vegetable Gums (Acacia Gum, Xanthan Gum), Emulsifier (Soy Lecithin), Food Colours (Turmeric, Cochineal), Natural Flavour, Raspberry Juice Concentrate, Food Acids (Citric Acid, Acetic Acid). 2. Iced VoVo (Arnotts, fancy biscuit) Servings per package: 16 Serving size: 13.1g (1 biscuit) INGREDIENTS: Sugar, Wheat Flour, Raspberry Flavoured Filling [Sugar, Apples, Glucose (From Wheat), Raspberries, Fruit Fibre, Gelling Agent (Pectin), Food Acids (E330, E331), Food Colours (Allura Red AC, Caramel III (From Wheat)), Flavour], Desiccated Coconut, Vegetable Oil, Milk Powder, Salt, Humectant (E422), Gelatine, Baking Powder, Flavour, Emulsifier (Soy Lecithin), Food Colour (Allura Red AC) 3. Triple Wafer (Arnotts, cream biscuit) Servings per package: 14 Serving size: 14.3g (2 biscuits) INGREDIENTS: Sugar, Wheat Flour, Vegetable Oil, Starch (Wheat), Cocoa Powder, Salt, Food Colours (Caramel III, Cochineal, Allura Red AC, Sunset Yellow FCF), Emulsifier (Soy Lecithin), Food Acid (Citric Acid), Antioxidant (E307b From Soy), Baking Powder, Flavour.   Facebook Group for The Junkees is here   Follow Kitty! Instagram / Facebook / YouTube Follow Dave! Twitter / Facebook   Tell a friend about the show or leave a review wherever you can. On a Post-it around the house is fine. Get in touch with a suggestion for Dave and Kitty - hi@nearly.com.au   Produced by Nearly Media Artwork by Stacy Gougoulis Music by Studio Le Bus More about the show: https://www.nearly.com.au/the-junkees-dave-and-kitty/ See omnystudio.com/listener for privacy information.

A deeper dive into the whys and hows of biscuits.

No puedes sustituir y no accionan de la misma manera aunque parezca lo mismo. Escucha este corto episodio donde te explico su diferencia a petición de muchas. Instagram https://www.instagram.com/petitdelite/. Creador de mi página web: https://www.instagram.com/emprende.webpr Curso Como costear tus productos generando tu ganancia: https://petitdelite.com/courses/costos/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Instagram personal: https://www.instagram.com/soyrebeccamartinez/ Link página de empaques: https://www.clearbags.com/, usa el Promo Code DELITE10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Puedes contactarme por mensaje en mi página de Ig o Fb como Petit Delite, o a https://petitdelite.com/contacto/ te invito a compartir este podcast en tus redes sociales para que personas como tú, como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo --- Support this podcast: https://anchor.fm/rebecca-martinez3/support

In this episode Arkay and Willie talk about the classic diving toy that used baking powder as fuel.  Norm is back as well to talk about Milton Bradleys Dark Tower board game.  Plus lots of other fun!Download Here:Links:Golden Spike MuseumIntellivision WarshipMattel Caster MasterRetro ArtifactsBig Fun Spare Time Hobby ShopAtari IODoc's Moviecade videoGreat site on Baking Powder SubsDark Tower Flash GameBaking Powder Sub patent3d Print your own Diving Sub!

The two aren't interchangeable -- baking powder consists of baking soda plus other stuff. Learn how both work -- and how to make baking powder from soda -- in this episode of BrainStuff. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

And why your cake never rose in the oven.

The Case:  Miranda is 42 She was experiencing rashes on her face and chest, joint pain, and fatigue. A dermatologist prescribed antihistamines and a Physical therapist gave her exercises for the joint pain.  There was no explanation or treatment for the fatigue. Miranda’s doctor responded to her condition the way many do - by ruling out the obvious (in this case, arthritis) and then treating the symptoms. More blood tests revealed the presence of ANA or anti nuclear antibody. This indicated that it could be Lupus but it could also not be Lupus. After months of waiting to see her rheumatologist the Lupus diagnosis was confirmed. But, her health mystery still hadn’t been solved because the root cause was still unknown.   The Investigation An estimated 5 million people worldwide have Lupus, and about 1.5 million of them are in the United States. Dr. Tiffany Caplan is a chiropractic physician and a Certified Functional Medicine Practitioner who specializes in treating Lupus patients. She, along with her husband Dr. Brent Caplan founded the Central Coast Center for Integrative Health in Ventura California and wrote the book “The Lupus Solution”. On this episode of Health Mysteries Solved, Dr. Tiffany shares her knowledge in relation to Miranda’s case.    What is Lupus? Lupus is an autoimmune disease that affects an estimated 5 million people around the world, although Dr. Tiffany feels this is an underestimation because the disease is very difficult to diagnose.  Lupus is more likely to affect women (90 percent of all Lupus patients are female) and it is usually diagnosed during their childbearing years. Because Lupus is so hard to diagnose, it can be years of dealing with symptoms before a patient gets a diagnosis.   Common Symptoms of Lupus The most common (and telltale) symptom is a butterfly-shaped rash on the face. While not all patients present with this rash, when someone does have it, it is a good indication of Lupus. Other symptoms may include fatigue, pain (joint-pain, body-aches, general achiness), stomach pain and/or nausea, headaches, photo-sensitvity, mouth ulcers, and/or acne. Lupus can sometimes occur in conjunction with other autoimmune diseases like Hashimoto’s, Sjorgren’s, or Raynaud’s disease, which means that symptoms associated with these diseases can also be symptoms of Lupus.    The Difficulty of Diagnosing Lupus Lupus is a systemic autoimmune disease so it can attack different parts of the body, in different ways, at different times which makes it hard to connect the dots. There are 11 different criteria that are considered in diagnosing Lupus but not all of these need to be satisfied for it to be Lupus. Other diagnoses (like Hashimoto’s or kidney disease) might come first and end the search for the real cause as symptoms are lumped into that single diagnosis. Typically, it takes about seven years for someone to be diagnosed with Lupus.    How Lupus is Diagnosed In addition to considering the clinical criteria (symptoms), there are a variety of lab tests that can help confirm a Lupus diagnosis. A DNA test could reveal an anti-double-stranded DNA marker which is present in about 80% of Lupus patients. A positive test for anti-Smith antibody and various antiphospholipid antibodies that are present in about 30% of lupus patients that can also be indicators. Doctors may also test the function of the immune system function by looking at complement c3 and complement c4 levels through blood tests.   Treating Lupus Traditionally Most conventional doctors will deal with Lupus by prescribing immunosuppressants (since the immune system is overactive). They may also prescribe medication to treat the other symptoms such as antidepressants, pain medication, and/or sleep medication. However, a functional medicine approach to treating lupus doesn’t focus on treating the symptoms but rather getting to the root cause.    The Root Cause of Lupus Each patient is going to be different, but the most common root causes of Lupus flare-ups involve gut issues (80% of your immune system lives in your gut), exposure to toxins or chemicals, and nutrient deficiencies (especially vitamin D, Omega 3s and Glutathione. Additionally, hormone imbalances, adrenal fatigue, and emotional or mental health issues can also be triggers for Lupus.   Holistic Approach to Treating Lupus The first move Dr. Tiffany makes when working with a Lupus patient is to put them on an elimination diet. This will help identify the role various foods might be playing in Lupus symptoms - especially inflammation. Some doctors also recommend cutting out alfalfa sprouts, bean sprouts and even garlic as these can cause issues for Lupus patients.  Repairing a leaky gut and/or resetting the gut microbiome can be essential in treating Lupus holistically. Test for parasites or enzyme deficiencies will also help fill in the picture of what’s going on. Further test on cortisol levels will help determine if stress is a potential factor.    Vitamin D Deficiency Dr. Tiffany says that most people are deficient in vitamin D and it’s really important to correct that. Even if tests show that you are in the ‘normal range’ (which is very wide). In the US, the range is usually about 30 to 100 which means that you could be at 31 and be considered in the norm. But,that is very low and ideally, especially for someone who has autoimmunity, those readings should be more towards 50, 60 even 70.    Hope for People with Lupus Dr. Tiffany is passionate about helping patients with Lupus who have been told that they should get used to living with symptoms and expect to take medications for the rest of their lives. She’s seen diet and lifestyle changes result in patients getting off those drugs and feeling much better. Lupus does not have to mean a lifetime of pain and chronically feeling unwell. And, remember to listen to your body - trust your gut. If you suspect there is something bigger going on beyond the symptoms, advocate for your own health and demand to have your health mystery solved.    Mystery Solved Miranda’s Lupus diagnosis left her feeling hopeless and helpless. But, we spent some time finding the root cause of the issues. We started by cleaning up her diet. Food sensitivity tests revealed that she had issues with corn and dairy. We also removed sugar and gluten from her diet. These dietary shifts made a huge difference - her rash got dramatically better and she was thinking clearer again. But, we weren’t done yet. Further testing showed that she was dealing with an active Epstein Barr Virus so we got her on an antiviral protocol which included Lysine, NAC, Selenium and Zinc along with Monolaurin Avail. After 5 weeks on the protocol she started to get her energy back. Test revealed that her immune system was functioning better so we put Miranda on a maintenance protocol including a good quality multivitamin (the DFH Complete Multi) and good quality Omega (omega avail ultra) as well as a supplement to balanced the immune system called Immune Mod A. Finally, we optimized her vitamin D with Vitamin D supreme and added glutathione as it is a wonderful immune balancer.    Happy Ending Miranda was thrilled that we were able to get her feeling better without steroids and other immune suppression drugs. Every person is different, so remember that what worked for Miranda might not work for other Lupus patients. Each patient will have to get to their own root cause and solve their own mystery. But, the answers are out there and there is hope!   Eliminating Health Mysteries Lupus is a scary and sometimes frustrating diagnosis. For Miranda, we found the various contributing factors and were able to put the whole puzzle together. If you have Lupus, suspect you have Lupus or know someone who has Lupus, please know that there are more solutions available.  One of the greatest ways to educate yourself about the functional medicine approach to treating Lupus is by attending the free Lupus and Autoimmunity Summit.   Links: Resources Mentioned Thanks to my guest Dr. Tiffany Caplan. You can connect with her on Facebook, Instagram and the Caplan Health Institute website.   Free Lupus and Autoimmunity Summit. This is a FREE online 7-day summit with over 30 of the World’s leading experts in the field of immunology, lifestyle medicine and nutrition all relating to lupus and autoimmunity. Sign up and join the event online from October 21-27, 2019.   Protein Pancake Recipe Ingredients: 1 Egg 1 TBSP Almond Flour or Hazelnut Flour 1 TBSP Coconut Flour 1 TBSP Macadamia Nut Oil 1 TBSP Water ¼ tsp Baking Powder ½ tsp Vanilla Extract Pinch of sea salt Optional pinch of stevia or tsp of xylitol Directions: Beat egg and mix in all the above ingredients and blend together till mixture is smooth. Heat skillet on medium heat with a little coconut oil. Pour in mixture and cook about 2-3 minutes on each side. Suggested Products Lysine NAC  Selenium  Zinc  Monolaurin Avail omega avail ultra Immune Mod A.  Vitamin D supreme  Glutathione Thanks for Listening If you like what you heard, please rate and review this podcast. Every piece of feedback not only helps me create better shows, it helps more people find this important information. Never miss an episode -  Subscribe NOW to Health Mysteries Solved with host, Inna Topiler on Apple Podcasts, Spotify, Stitcher or Google Podcasts. Find out more at http://healthmysteriessolved.com   Related Podcast Episodes:  The Case of Exercise Zapping Energy w/ Dr. Kasia Kines   PLEASE NOTE All information, content, and material on this podcast is for informational purposes only and is not intended to serve as a substitute for the consultation, diagnosis, and/or medical treatment of a qualified physician or healthcare provider. Some of the links provided are affiliate links. This means we may make a very small amount of money should you choose to buy after clicking on them. This will in no way affect the price the product but it helps us a tiny bit in covering our expenses. 

Baking powder? Baking soda? I mean they're both white powders with the word "baking" in it. How different could they be? Well, one can cause miniature kitchen volcanos and the other does what? Listen this week as Melissa and Jam talk about acids, bases, baking soda, baking powder, and how they can make all the difference in your busy life as a single parent of three.

Using the Feed Your Family Tonight Grocery List Builder, Marie walks us through the things she considers pantry and refrigerator staples. You can get a free copy of the Grocery List Builder at FeedYourFamilyTonight.com/list.   You want a pantry that has the staples you use and is not cluttered with things you rarely use. This is what Marie keeps on hand. It will not be the same as the foods you need to keep in your home, but create a system to keep track of your staples so that you are not out of a key ingredient when you need it. Fruits and Veggies Lettuce, Carrots, Celery, Green Onions, Potatoes, Lemons, Limes and Apples Canned tomatoes, garbanzo beans, pears, and ginger beer Milk, Cheese and Eggs Unsalted Butter, Ghee, Salted Irish Butter, Whole Milk, Sweetened and Unsweetened Almond Milk, ½ and ½, Eggs, Parmesan, Shredded Sharp Cheddar, Pepper Jack Slices, Lunchmeat Frozen Foods Green Beans, Corn, Spinach, All kinds of Frozen Meat (See Freezer Episode 45) Breads, Cereals, Grains, Legumes Quick Oats, Old Fashioned Oats, Rice, Pasta, Boxed Macaroni and Cheese, Lentils Spices, Oils, Condiments Ketchup, Mustard, BBQ Sauce, Mayo, Olive oil, Coconut oil, Sesame Oil, Salad Dressings, Vinegars, Peanut Butter, Jam Snacks Chocolate Chips, Tortilla Chips, Popcorn Baking Supplies White Whole Wheat Flour, Yeast, Gluten, Sugar, Brown Sugar, Baking Powder, Baking Soda Personal and Cleaning Mrs. Meyers Clean Day Lemon Verbena Dish Soap (I use this to treat laundry stains) Hair Dye, Zip Bags, Plastic Wrap, Tin Foil, Napkins, Paper Towels, Paper Plates   Keep a list of the basics you like to keep in your home. Get your free copy of my Grocery List Builder at FeedYourFamilyTonight.com/list.

Chris & Jerry will bury you with content in this episode - from NPR annoyance, to ketogenic dieting and intermittent fasting, and on into African sociopolitical & economic affairs- we cover the gamete folks! Jerry is devastatingly confused by the difference between Baking Soda and Baking Powder. We talk Toy Story 4, Batman '89 anniversary, Netflix movies, Bad Robot news and so much more! We learn with you all about polyamorous throuples, and Jerry is successful in stirring up quite a bit of controversy. As always we have all the details on DC Universe's Swamp Thing TV Show as well!Be sure to check out our Social Media, and you can now WATCH our multi-cam video podcast NOW on Youtube.com/SnarfComics!Thanks for you for being a friend!SnarfComics.comYouTube.com/SnarfComics@SnarfComics Instagram@SnarfComics Facebook@SnarfComics TwitterPlease subscribe and leave us a review on the Apple Podcast App or  iTunes, and send us your feedback, comments, and show ideas!

https://keywebcoshop.myshopify.com/blogs/news/tart-recipes-with-tips Tart Recipes with Tips Serving a fruit tart is an elegant way to present a dessert that family and friends will love. A fruit tart is a gorgeous pastry crust, browned to perfection and filled with rich pastry cream. The cream is topped with seasonal fruit and glazed to give it extra sparkle and shine. Whether a single fruit is used or a combination of fruits, one thing is for certain, it's difficult to resist the beauty of this dessert. A fruit tart is best enjoyed the day it is made. However, the best part about making a fruit tart is that the pastry shell can be made a few days in advance so it can be quite a timesaver. For many bakers, making pastry is one of life's great pleasures. Whether it's a tart or pie, there are a few secrets that can help you get a successful shortcrust pastry every time. As with most baking projects, it's important to start off well prepared. It makes the entire process much easier and quicker. For most shortcrust recipes, you will need: Large baking bowl Rolling pin Dinner knife Flat spatula Plastic wrap or cling film There is an old saying that cold hands make good pastry. The first golden rule of making shortcrust pastry is to keep the ingredients, the bowl, the surface, and your hands as cool as possible. When the pastry mixture becomes too warm, the end result is a greasy and/or heavy, dull finished pastry crust. Always put pastry into a preheated, hot oven (425 °F /220 °C/ Gas 7). If the oven is too cool the pastry will melt rather than cook. No one wants a soggy bottom when their pastry is cooked. To ensure your tart or pie crust is crisp, place a heavy baking sheet in the oven while it is heating up. When you're ready, place the tart or pie directly on the heated tray. PrintFruit TartIngredientsFor the Custard: 2 ½ cups of Whole Milk ¼ cup of All-Purpose Flour ¼ cup of Granulated Sugar 3 Egg Yolks Zest of ½ Lemon 1 tsp of Vanilla Paste or 1 Envelope of Vanilla Small Pinch of Salt For the Crust: 2 ½ cups of All Purpose Flour ¼ cup of Granulated Sugar 1 ½ tsp of Lemon Zest ¼ tsp of Salt 1 Envelope of Vanilla or 1 tsp of Vanilla Extract ½ Envelope of Pandegliangeli or 1 ½ tsp of Baking Powder 1 cup of Unsalted Butter softened at room temperature 2 Eggs 1 Shot Glass of ½ Limoncello and ½ Strega optional Additional Ingredients: Fresh Fruit of your choice 1 Envelope of Tortagel Gelatin Specifically for this tart Prepared according to package Instructions To make the custard, add all your custard ingredients in a large saucepan and with the heat turned off, whisk them all together to combine. Place your custard over medium heat and cook it stirring the whole time until the custard --- Send in a voice message: https://anchor.fm/roger-keyserling/message Support this podcast: https://anchor.fm/roger-keyserling/support

This holiday season, while you’re baking cookies and cakes, note that line “baking powder” in some recipes. In the final product, it is invisible and tasteless, but what does baking powder do? And how has it shaped American cooking?Food historian Linda Civitello’s new book is “Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking”. Original air date: Dec. 20, 2017.

Sepehr - I Just [Honey Soundsystem] L.B. Dub Corp - IELBEE [Mote Evolver] Lauren Lo Sung - Mariana [House Puff] Janeret - Echoes [Rutilance Recordings] Brawther - Visions [Cabinet] CZEVSKI - Wbstr [Armadillo Brand] DJ Spider - Throwing Hairs [Thema Recordings] Lauren Lo Sung - Tresor [House Puff] Rick Wade - Feels (LK Remix) [Shall Not Fade] Franck Roger - Lottus [Home Invasion] Mysterious People - Love Revolution (Mood II Swing Remix 2) [Yoshitoshi] Diego Krause - Return [Blind Box] Cassy, Demuir - Stand Up (Your Life) [Kwench] Pierre Codarin - D Express [No Idea Original] Aurhythm - ##4 MR. G - Big Gal Batty Rider [Phoenix G] L.B. Dub Corp - Bass Machine [Mote Evolver]

Sepehr - I Just [Honey Soundsystem] L.B. Dub Corp - IELBEE [Mote Evolver] Lauren Lo Sung - Mariana [House Puff] Janeret - Echoes [Rutilance Recordings] Brawther - Visions [Cabinet] CZEVSKI - Wbstr [Armadillo Brand] DJ Spider - Throwing Hairs [Thema Recordings] Lauren Lo Sung - Tresor [House Puff] Rick Wade - Feels (LK Remix) [Shall Not Fade] Franck Roger - Lottus [Home Invasion] Mysterious People - Love Revolution (Mood II Swing Remix 2) [Yoshitoshi] Diego Krause - Return [Blind Box] Cassy, Demuir - Stand Up (Your Life) [Kwench] Pierre Codarin - D Express [No Idea Original] Aurhythm - ##4 MR. G - Big Gal Batty Rider [Phoenix G] L.B. Dub Corp - Bass Machine [Mote Evolver]

Sepehr - I Just [Honey Soundsystem] L.B. Dub Corp - IELBEE [Mote Evolver] Lauren Lo Sung - Mariana [House Puff] Janeret - Echoes [Rutilance Recordings] Brawther - Visions [Cabinet] CZEVSKI - Wbstr [Armadillo Brand] DJ Spider - Throwing Hairs [Thema Recordings] Lauren Lo Sung - Tresor [House Puff] Rick Wade - Feels (LK Remix) [Shall Not Fade] Franck Roger - Lottus [Home Invasion] Mysterious People - Love Revolution (Mood II Swing Remix 2) [Yoshitoshi] Diego Krause - Return [Blind Box] Cassy, Demuir - Stand Up (Your Life) [Kwench] Pierre Codarin - D Express [No Idea Original] Aurhythm - ##4 MR. G - Big Gal Batty Rider [Phoenix G] L.B. Dub Corp - Bass Machine [Mote Evolver]

They're fast, easy to make and pair well with soup and stew. You can also put a wonderful jelly on top and serve them with eggs. Or, for a snack just dab a little homemade butter, honey and enjoy. Before you can enjoy them you need to make them, so let's get started. Kitchen items needed: Cookie sheet (the size depends on the batch). Spatula Wooden spoon Large Bowl A pastry cutter or knives Measuring cups Measuring spoons Ingredients needed for a single batch: Flour, 2 cups Buttermilk, 3/4 cup Baking soda, 1/4 teaspoon Baking powder, 2 teaspoons Sugar, 1 Tablespoon Salt , 1 teaspoon Lard, 1/2 cup Step 1: With your bowl ready, measure your flour and dump it in. Step 2: Add your salt. Step 3: Now your baking powder. Step 4: Add baking soda. Step 5: Add your sugar and then mix all of the ingredients. Step 6: Cut in lard/shortening with a pastry cutter or knives until you have little pea size or smaller chunks. Step 7: Measure and pour in your buttermilk. Step 8: Mix the batter with a wooden spoon until you have a sticky consistency. Step 9: Pull your pan out and evenly distribute the dough. Do NOT spray the pan. Step 10: Preheat your oven to 450 F. Step 11: When the oven is ready, place your pan of biscuits in and set the timer for 15 minutes. You may have to bake them a little longer depending on what size batch you're making. The top should have a slight golden color when they are finished. Step 12: After the timer goes off, make sure your biscuits are done and take them out of the oven. Let cool a bit and serve. That's all there is to it folks! You now have an easy, moist, baking powder biscuit recipe. ENJOY! -Heather Earles  

Does Mars have layers like Earth? Is shisha dangerous? Why does cold water make my toothache worse, but cold beer doesn't? Does cleaning vegetables with baking powder work? Do any two humans have the same fingerprint? Why do I sleep talk? Like this podcast? Please help us by supporting the Naked Scientists

Does Mars have layers like Earth? Is shisha dangerous? Why does cold water make my toothache worse, but cold beer doesn't? Does cleaning vegetables with baking powder work? Do any two humans have the same fingerprint? Why do I sleep talk? Like this podcast? Please help us by supporting the Naked Scientists

Christopher Graves has done commercial, voice-over, stage, and camera acting. Recently he self-published a horror novel based on his screenplay. We talk about sharing your work-in-progress with the right people, producing a web-series, and why we love horror. www.theartisticpursuit.comFile Size: 41151 kbFile Type: mp3Download File [...]

Are you an indie author needing to sell more books? My webinar Promote This! DIY Publicity For Authors gives you loads of publicity and marketing secrets used by the pros.  Theme music for Madame Perry's Salon is composed and performed by Denton Perry.

On this week’s Season 1 finale of the Ento Nation podcast we talk with Chef Joseph Yoon. Joseph is a top rated private chef and caterer based in New York City. He is the Executive Director of Brooklyn Bugs, and also the Chef/Owner of Dinner Echo. Joseph is a true culinary artist, who’s passion for cooking is rivaled only by his passion for life. We have an energizing and fascinating conversation about many things, including the challenges of being an “Ento Chef”.   In the Cricketlicious Café, ChefPV makes us some Gingersect Cookies, and they are awesome! And we’ll also talk about what’s coming up, for the Ento Nation. … Gingersect Cookies INGREDIENTS 1/3 cup HONEYWORMS (thawed) 7 TBSP MAPLE SYRUP 1 cup ALL PURPOSE CRICKET FLOUR 1 tsp BAKING POWDER 1/8 tsp BAKING SODA 2 TBSP FIVE SPICE POWDER 2 TBSP GINGER (minced) 1/3 cup WHIPPED CREAM CHEESE 3 TBSP COCONUT OIL 1 EGG 1/8 tsp HIMALAYAN PINK SALT 1 cup POWDERED SUGAR   DIRECTIONS Preheat oven to 350°F. In a small mixing bowl, mix HONEYWORMS with 2 TBSP MAPLE SYRUP and set aside. Whisk together CRICKET FLOUR, BAKING POWDER, BAKING SODA, FIVE SPICE POWDER and GINGER in a large mixing bowl Set Aside. In a separate mixing bowl, combine CREAM CHEESE, COCONUT OIL, remaining MAPLE SYRUP, EGG and SALT until creamy and smooth. Combine wet ingredients with dry ingredients and mix until evenly incorporated. Measure enough dough for desired cookie size and roll into a ball. Put POWDERED SUGAR on a plate and roll dough balls to thoroughly cover, puncture middle with your thumb and fill with the honeyworms. Grease a baking tray with coconut oil, arrange cookies on the tray then place tray into the oven for 14 - 20 minutes. Remove tray with cookies and sift powdered sugar over cookies and let cool about 5 - 10 minutes then ENJOY!!!  

This holiday season, while you’re baking cookies and cakes, note that line “baking powder” in some recipes. In the final product, it is invisible and tasteless, but what does baking powder do? And how has it shaped American cooking?Food historian Linda Civitello’s new book is “Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking”.

This week on the Ento Nation podcast… We have a chat with Jarrod Goldin, CEO of Entomo Farms, which is pretty much the largest human grade cricket farming operation in the world. I just love these Goldin Brothers, they got it goin’ on when it comes to cricket farming! Been a big fan of theirs and have followed them for years, long before they became Entomo Farms the Future of Food. When it comes to cricket farming, these guys know what they’re doing, and they are always innovating and farming on the cutting edge. The Cricket Man loves that stuff! We have an insightful chat with Jarrod. You don’t want to miss it. Also on Episode 2, lots of fun in the Cricketlicious Café! ChefPV serves up a pancake breakfast, Ento-style and in his own special ChefPV way. We also have an interview with one of the founders of a beloved human grade cricket farm that has recently closed their doors. We find out who that is. We also find out that sometimes, business isn’t so much about success and failure as it is about learning, growing, and finding your true destiny. And on “As the Cricket’s Chirp”, will Chip heed his twin brother, who is back from the dead, and give in to his demand? Tune in tomorrow for another exciting episode, sponsored by Von’s Cricket Emporium and Billy Bob’s Cricket Extravaganzamart. Don’t miss this week’s episode of the Ento Nation podcast, with the Cricket Man. … This is the URL link to our podcast on iTunes, please subscribe, download, review, and rate our podcast at iTunes. It is how they determine which podcasts to feature, and getting featured means more listeners, and more listeners means we can further spread the important message of the Ento Nation: iTunes: https://itunes.apple.com/us/podcast/ento-nation/id1303712108?mt=2 … Today’s Cricketlicious Café Recipe: Crickcakes (makes 10 small crickcakes) 3 cups Spinach 2 TBSP Maple Syrup ½ cup Hemp Milk 1 Egg 1 TBSP Baking Powder 1 tsp Himalayan Pink Salt ¼ cup Entomo Farms Organic Gluten Free Cricket Powder ¾ cup All Purpose Gluten-Free Flour Berries/Fruit for topping Maple Syrup for topping Add Spinach, Maple Syrup, Hemp Milk, Egg, Baking Powder and Salt to blender and blend until smooth. Add Cricket Powder and All Purpose Gluten Free Flour.  Blend until Smooth. Place a nonstick pan over low heat and let the pan heat thoroughly. Pour batter in pan according to desired crickcake size and flip once it is cooked through (bubbles will form on the top). Cook about 1-minute more on the other side and repeat until all batter is used. Plate the crickcakes and serve with Maple Syrup and Fresh Fruit. … Ento Events: The Butterfly’s Ball and the Grasshopper’s Feast: https://www.eventbrite.com/e/the-butterflys-ball-and-the-grasshoppers-feast-tickets-37902496387?aff=es2 Napa Valley Film Festival which includes the film: “The Gateway Bug”: http://www.nvff.org/ Cooking With Critter’s hosted by Aly Moore: https://www.eatbugsevents.com/ … We’d like to thank our sponsors: Dr. Aaron T. Dossey, editor of “Insects as Sustainable Food Ingredients”: https://www.elsevier.com/books/insects-as-sustainable-food-ingredients/dossey/978-0-12-802856-8 GrioPro Cricket Powder: http://cricketpowder.com/ All Things Bugs: http://allthingsbugs.com/ Entomo Farms: http://entomofarms.com/ Bugible: https://www.eatbugsevents.com/          

First patented in 1856, baking powder sparked a classic American struggle for business supremacy. For nearly a century, brands battled to win loyal consumers for the new leavening miracle, transforming American commerce and advertising even as they touched off a chemical revolution in the world's kitchens. Linda Civitello chronicles the titanic struggle that reshaped America's diet and rewrote its recipes.

¡Bienvenidos al quinto programa de nuestra quinta temporada (o el 155 contando todos)! Si queréis comentar libremente detalles de las tramas de las series de las que hablamos, podéis hacerlo escribiendo entre las etiquetas de spoiler el texto que queráis ocultar, tal como muestra la imagen: Por si os da pereza escuchar todo el podcast (o tenéis que saltaros cosas por los spoilers), aquí os dejamos los tiempos para que vayáis directamente a lo que más os interese, esperamos que os guste mucho y que, si no os gusta, nos digáis por qué, para que podamos mejorar: 0:00'40 PRESENTACIÓN 0:04'55 SEMANA EN SERIE: 0:05'39 -Ash Vs. The Evil Dead, 1x01 [starz]. 0:15'18 -The Enfield Haunting, 1x01-1x03 [sky Living]. 0:23'35 -The Twilight Zone, 1959 [CBS]. 0:42'39 CATA DE PELIS: 0:43'38 -The Final Girls [2015]. 0:58'29 -The Man From Earth [2007]. 1:10'02 SOBREMESA 1:51'05 DISCLAIMER La música que se puede escuchar durante el podcast la hemos sacado de Jamendo y los temas son, por orden de aparición: Mai en l'oblit (Clepton/Seguint el joc), FunkyYeahYeah (Rod/You Are The One), Not in service (Freeze/Freeze - Volume 2), VoxyClavi (Rod/Yoy Are The One) y À la légère (Chriss Onac/Resonance). También nos podéis escuchar en iVoox y en iTunes.

Baking powder is made of three components -- an acid, a base, and a filler. Check out this HowStuffWorks podcast to learn more about baking powder. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

If you're going to reach for your dreams, you need stick-to-it-iveness. Whether it's a business or personal goal, giving up too quickly won't get you where you want to be. That's where resilience comes in.

This one’s been bugging me for a long time.  So glad I could tackle it with someone so erudite and well-spoken.

Everyday Einstein explores the science behind why substituting baking powder with baking soda is a no-no when making muffins.

An Access to Health Experts interview with special guest Rebecca Katz author of "One Bite At A Time". In this interview Rebecca talks about subsitutions for baking powder and eggs when baking. She also discusses xylitol as a sugar substitute. Now Free! An archive of Liz's work from 2004 to 2008, this site provides relevant, researched, cutting-edge information from top holistic experts. Our community is comprised of thought leaders, health professionals and intelligent people like you, who are cutting through the clutter of confusing information to get the facts they need to make smart, informed and conscious health decisions for themselves and for their families. www.AccessToHealthExperts.com

Susan shows how to avoid clumps when cooking with dry ingredients.

Susan explains the difference between baking powder and baking soda