Podcasts about Bouillabaisse

Heute. Flaschenkinder. Eskalation. Alex meldet sich aus dem dekadenten Wien, wo der Aperol bittersüßer schmeckt als die Wahrheit, während Kellerchen irgendwo zwischen Lavendelfeldern und Bouillabaisse in Südfrankreich die Sonne küsst – oder sie ihn. Diese Folge? Ein Fiebertraum zwischen Fernweh, Fetisch und feinstem Franzosenwein. “Zunge in Po-Mexiko” ist nicht nur ein Titel – es ist ein Zustand. Es geht um Lust, um Grenzen, um das, was man heimlich googelt und dann doch laut in der U-Bahn hört. Die Themen? Wild. Intim. Schamlos. Die Stimmung? 38 Grad, kein Schatten. Die Chemie? Besser als dein letzter Sommerflirt. Flaschenkinder – hör rein oder verpass das delikateste Hörabenteuer des Monats. Triggerwarnung: Erhöhte Lust auf Tequila, Tabubruch und tiefe Gespräche.

Bouillabaisse of words served up like sleepy soup.Start a 7 day FREE trial of Sleep With Me Plus- The ultimate way to listen to show, based on how YOU listen! Get your Sleep With Me SleepPhones. Use "sleepwithme" for $5 off!!Check out Calm History in your podcast app of choice or use this link https://podfollow.com/calm-historyLearn more about producer Russell aka Rusty Biscuit at russellsperberg.com and @BabyTeethLA on IG.Show Artwork by Emily TatSupport our AAPI communityBlack Lives Matter. Here is a list of anti-racism resources.Support the people in Ukraine.Going through a hard time? You can find support at the Crisis Textline and see more global helplines here.HELIX SLEEP - Take the 2-minute sleep quiz and they'll match you to a customized mattress that'll give you the best sleep of your life. Visit helixsleep.com/sleep for up to $200 off and 2 free pillows!ZOCDOC - With Zocdoc, you can search for local doctors who take your insurance, read verified patient reviews and book an appointment, in-person or video chat. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep PROGRESSIVE - With the Name Your Price tool, you tell Progressive how much you want to pay for car insurance, and they'll show you coverage options that fit your budget. Get your quote today at progressive.comLUMEN - Lumen is the world's first handheld metabolic coach. Get tailored guidance to improve your nutrition, workouts, sleep, and even stress management. Go to lumen.me/SLEEP for 15% off your purchase.UNCOMMON GOODS - Uncommon Goods scours the globe for original, remarkable, handmade things. Surprise your friends and family with unique - and even personalized! - gifts this holiday season. Head to uncommongoods.com/sleep for 15% off!

Live! From the Lost Bistro Cafe & Cabaret, a brand new Spanking & Sparkling Episode from Muffy Drake. In this episode we uncover the incident that got Xavier & Jim kicked out of Le Cordon Bleu while on scholarship with the marching band. Evidently, "someone" poured Bouillabaisse down Tommy the Tuba Player's Hole... Bon Appétit!! And, other delightful stories and songs prepared in the Absurd & Quirky Kitchen of MD.  Written & Narrated by Xavier Combe Sound Design & Editing (Tuba Cleanup) by Jim Hall

At Gauthier Soho restaurant in central London, Chef Alexis Gauthier serves traditional French cuisine, on an entirely plant-based menu. In his dish of white asparagus with baby zucchini and vegan “bouillabaisse,” he creatively showcases the flavors of both the land and sea, treating  the white asparagus like a delicate white fish, and serving it with a bouillabaisse-inspired sauce infused with seaweed. Watch the full documentary and find recipes here!

Today, Adam and Dr. Drew are joined by Dr. Andrew Newberg, recognized as one of the most influential neuroscientists, to discuss the importance of rituals, the biological evolution of the sexes, and what's happened to everyone's brain? Plus they dissect cognitive dissonance, paranoia, and some vindication for the Aceman! For more with Dr. Andrew Newberg BOOK: Sex, God, and the Brain INSTAGRAM: @dr.andrewnewberg WEBSITE: Andrewnewberg.com Leave us a voicemail: SpeakPipe.com/AdamandDrDrew OR Click the microphone at top of the homepage, AdamandDrDrew.com

Wir stehen vor einem Betonklotz in München-Schwabing. Außen Skulptur. Treten wir ein, werden wir von hummerrot und trüffelschwarz umschlossen und schnell finden sich Champagner und Aperitif vor uns wieder. Innen Berührung. Das Tantris ist ein Kunstwerk. Sein Küchenchef Benjamin Chmura beeindruckt nicht nur jeden Tag die Münchener Gäste, sondern heute auch die Hamburger Gastgeber Fiete und Sebastian. Den kulinarischen Grundstein hat eine (Zitat, von wem wohl?) aus Gammel und Rotz gekochte Fischsuppe, eine Bouillabaisse gelegt, die er mit 13 in Marseille gegessen hat, die seine Philosophie von Gefühl und Genuss bis heute prägt. Die Übernahme der Tantris-Restaurants hätten ihm viele nicht zugetraut – und das obwohl er bei den hochdekoriertesten Kollegen Frankreichs gelernt hat. Wie konnte Benjamin Chmura eine solch herausragenden Handschrift in einer Institution wie dem Tantris entwickeln? Was hat er – außer den Fliesen – von Hans Haas übernommen? Wie kann ein so hochwertiges Restaurant wie das Tantris die Mitte der Gesellschaft widerspiegeln? Austerdem geht es um das Platzmachen für die neuen Großen, um französische Kochkunst, um Karriere in Deutschland sowie darum, was fine dining darf und weshalb man keinen Stern haben muss, um ein guter Koch zu sein.+++ Alle Rabattcodes und Infos zu unseren Werbepartnern findet ihr hier: https://linktr.ee/fietegastro +++Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Dave Fansler is out this week chasing the forecast, so Mike Shirinian calls in a familiar foodie, Blake Taylor to recap his latest trip to New Mexico.    On the plate: Elbow Room Chef Mike Vernon plates up a delicious seafood dish, perfectly paired with Pino Gris.   Please Like, Comment and Follow 'The Restaurateurs' on all platforms:    The Restaurateurs Podcast is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts.  ---  The Restaurateurs Website   ---  Everything KMJ   KMJNOW App | Podcasts | Facebook | Twitter/X | Instagram   See omnystudio.com/listener for privacy information.

Tout sur la bouillabaisse Merci pour votre écoute Bientôt à table, c'est également en direct tous les samedi de 11h à 12h sur www.rtbf.be/lapremiere Retrouvez bien plus de contenus de Bientôt à table, sur notre plateforme Auvio.be : https://auvio.rtbf.be/emission/23648 Et si vous avez apprécié ce podcast, n'hésitez pas à nous donner des étoiles ou des commentaires, cela nous aide à le faire connaître plus largement.

Chapter 16 - The Goblet of Fire“Oh I haven't got a single quill on me—” “Do you think he'd sign y hat in lipstick?” “Really,” Hermione said loftily, as they passed the girls, not squabbling over the lipstick. “I'm getting his autograph if I can,” said Ron, “you haven't got a quill, have you, Harry?”Q1 - Who is the most famous person you have ever met?“What's that?” said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding. “Bouillabaisse,” said Hermione. “Bless you,” siad Ron.”'Q2 - Which students do you like more so far? Also, give me a power ranking of the houses of Hogwarts now?“Excuse me, are you wanting ze bouillabaisse?" It was the girl from Beauxbatons who had laughed during Dumbledore's speech. She had finally removed her muffler. A long sheet of silvery-blonde hair fell almost to her waist. She had large, deep blue eyes, and very white, even teeth. Ron went purple. He stared up at her, opened his mouth to reply, but nothing came out except a faint gurgling noise. "Yeah, have it," said Harry, pushing the dish toward the girl. "You 'ave finished wiz it?" "Yeah," Ron said breathlessly. "Yeah, it was excellent." The girl picked up the dish and carried it carefully off to the Ravenclaw table. Ron was still goggling at the girl as though he had never seen one before. Harry started to laugh. The sound seemed to jog Ron back to his senses. "She's a veela!" he said hoarsely to Harry.Q3 - How had your opinions of Ron, Hermione, and Harry changed over the last few books?“Placing your name in the Goblet constitutes a binding magical contract.”Q4 - What kinds of magical binding contracts do you think exist?Q5 - Is it insane that they have to bind to a contract and they don't know what they have to face yet?Q6 - What is the difference between Harry's fame and Krums?The entrance hall rang with laughter. Even Fred and George joined in, once they had gotten to their feet and taken a good look at each other's beards. "I did warn you," said a deep, amused voice, and everyone turned to see Professor Dumbledore coming out of the Great Hall. He surveyed Fred and George, his eyes twinkling. "I suggest you both go up to Madam Pomfrey. She is already tending to Miss Fawcett, of Ravenclaw, and Mr. Summers, of Hufflepuff, both of whom decided to age themselves up a little too. Though I must say, neither of their beards is anything like as fine as yours."Q7 - How great is Dumbledore?They couldn't hear what Hagrid was saying, but he was talking to Madame Maxime with a rapt, misty-eyed expression Harry had only ever seen him wear once before — when he had been looking at the baby dragon, Norbert.”“The Hogwarts champion,” he called, “is Cedric Diggory.” “No! “ said Ron loudly, but nobody heard him except Harry; the uproar from the next table was too great. Every single Hufflepuff had jumped to his or her feet, screaming and stamping, as Cedric made his way past them, grinning broadly, and headed off toward the chamber behind the teachers' table. Indeed, the applause for Cedric went on so long that it was some time before Dumbledore could make himself heard again.Q8 - How do you feel about Cedric being the Hogwarts Champion?Automatically, it seemed, Dumbledore reached out a long hand and seized the parchment. He held it out and stared at the name written upon it. There was a long pause, during which Dumbledore stared at the slip in his hands, and everyone in the room stared at Dumbledore. And then Dumbledore cleared his throat and read out—”Harry Potter.”Q9 - Thoughts about Harry in the tournament?Chapter 17 - The Four ChampionsQ1 - Harry has to be embarrassed here…what is the most embarrassed you've ever been?“Did you put your name into the Goblet of Fire, Harry?” Dumbeldore asked calmly.Q2 - How do you think Harry's name got in the Goblet of fire?“Maybe someone's hoping Potter is going to die for it,” said Moody, with the merest trace of a growl.Q3 - Would you want to enter into the Triwizard Tournament?Q4 - Who do you think is going to win out of the four champions?“Listen,” said Harry, “I didn't put my name in that Goblet. Someone else mustv'e done it.”Q5 - Why doesn't Ron believe Harry?Q6 - Is Moody's eye massively inappropriate at a school full of children?Chapter 18 - The Weighing of the Wands“Hello,” she said, holding up a stack of toast, which she was carrying in a napkin. “ brought you this…want to go for a walk?”Q1 - How amazing is Hermione?Hagrid's beetle black eyes looked anxious under his wild eyebrows. “No idea who put yeh in fer it, Harry?” “You believe I didn't do it, then?” Said Harry, concealing with difficulty the rush of gratitude he felt at Hagrid's words.Harry didn't answer. Yes, everything did see to happen to him…that was more or less what Hermione had said as they had walked around the lake, and that was the reason, according to her, that Ron was no longer talking to him.He thought he could have coped with the rest of the schools behavior if he could just have Ron back as a friend.Q2 - Harry mentions that he wanted to use the cruciatus curse on Snape…do you think he's serious?“Testing…my name is Rita Skeeter, Daily Prophet reporter.” … “Attractive blond Rita Skeeter, forty three, whose savage quill had punctured many inflated reputations —”Q3 - How do you like Rita Skeeter after this interview?Q4 - Fleur's wand contains another magical object, do you think Veela hair would make a good wand core?Q5 - Do you think Gregorovitch wands are as good as Olivanders?Q6 - Why do you think Olivander spends more time examining Harry's wand?Q7 - Do you think Sirius is coming back to the castle?Chapter 19 - The Hungarian HorntailQ1 - So Rita Skeeter is putting words in Harry's mouth, which is wrong, but is what she's saying making Harry more likeable?“I didn't start this,” Harry said stubbornly. “It's his problem.” “You miss him!” Hermione said impatiently. “And I know he misses you—”Let's give an ode to friends that we miss!Q2 - Harry cloak seems pretty special…do you think anyone else has invisibility cloaks at the school?Q3 - The school got nesting mother dragons that the champions need to get past…is this tournament really that safe?Q4 - Would you be happy or more stressed that you saw the dragons before the task?Q5 - What is the scariest thing you've ever done?Q6 - How would you get past a dragon?Q7 - What do you think of the info that Sirius gave about Karkaroff?“We know he's a good actor,” said Sirius, “because he convinced the Ministry of Magic to set him free, didn't he?”Q8 - Who do you think that intruder who tried to stop Moody was?“Right — these dragons,” said Sirius speaking very quickly now. “There's a way, Harry…You can do it alone. There is a way, and a simple spell's all you need. Just —” But Harry held up a hand to silence him, his heart suddenly pounding as though it would burst. He could hear footsteps coming down the spiral staircase behind him.Q9 - Would you have let Sirius finish his sentence, or done what Harry did?Chapter 20 - The First TaskSomehow the knowledge that he would rather be here and facing a dragon than back in Privet Drive with Dudley was good to know; it made him feel slightly calmer.Q1 - How would you feel if you just got a new handbag and Harry Potter comes and splits it down the middle?Harry wouldn't have let his worst enemy face those monsters unprepared — well, perhaps Malfoy or Snape…Q2 - What is the character qualities of Harry that you like and dislike?Q3 - How do you like Moody's dark detectors?Q4 - What do you think of the cheating going on at the Tournament?Q5 - What do you think of Bagman trying to help Harry with this task?“Harry,” he said, very seriously, “whoever put your name in that Goblet — I — I reckon they're trying to do you in!” It was as though the last few weeks had never happened — as though Harry was meeting Ron for the first time, right after he'd been made champion…Ron grinned nervously at him and Harry grinned back. Hermione burst into tears. “There's nothing to cry about!” Harry told her, bewildered. “You two are so stupid!”Q6 - Thoughts on Cedred sacrificing a labrador?Chapter 21 - The House-Elf Liberation FrontQ1 - Do you think Karkaroff is the one who put Harry's name in?It was hollow and completely empty — but the moment Harry opened it, the most horrible noise, a loud and screechy wail, filled the room. The nearest thing to it Harry had ever heard was the ghost orchestra at Nearly Headless Nick's Deathday Party, who had all been playing the musical saw.Q2 - What do you think is the clue in the egg?Q3 - Where do you think Hagrid got these Blast-Ended Screwts?“I arose, I settled myself before it, and I gazed into its crystalline depths…and what do you think I saw gazing back at me?” “An ugly old bat in outsized specs?” Ron muttered under his breath. Harry fought hard to keep his face straight. “Death my dears.” Pavarti and Lavendar both put their hands over their mouths, looking horrified. “Yes,” said Professor Trelawney, nodding impressively, “It comes, ever close, it circles overheard like a vulture, ever lower…ever lower over the castle….”Q4 - Thoughts about this prediction?He had one brief glimpse of an enormous, high-ceilinged room, large as the Great Hall above it, with mounds of glittering brass pots and pans heaped around the stone walls, and a great brick fireplace at the other end, when something small hurtled toward him from the middle of the room, squealing, “Harry Potter, sir! Harry Potter!” Next second all the wind had been knocked out of him as the squealing elf hit him hard in the midriff, hugging him so tightly he thought his ribs would break. “D-Dobby?” Harry gasped. “It is Dobby, sir, it is!” squealed the voice from somewhere around his navel. “Dobby has been hoping and hoping to see Harry Potter, sir, and Harry Potter has come to see him, sir!”Q5 - What are your thoughts on Dobby being back in the story?“And Professor Dumbledore says he will pay Dobby, sir, if Dobby wants paying! And so Dobby is a free elf, sir, and Dobby gets a Galleon a week and one day off a month!” “That's not very much!” Hermione shouted indignantly from the floor, over Winky's continued screaming and fist-beating. “Professor Dumbledore offered Dobby ten Galleons a week, and weekends off,” said Dobby, suddenly giving a little shiver, as though the prospect of so much leisure and riches were frightening, “but Dobby beat him down, miss. … Dobby likes freedom, miss, but he isn't wanting too much, miss, he likes work better.”Q6 - Does this change your thoughts on Dumbledore or on house elves (SPEW)?“Dobby likes Professor Dumbledore very much, sir, and is proud to keep his secrets for him.”Q7 - What does Dobby mean here?Q8 - Thoughts on Winky and her dislike of Bagman?Chapter 22 - The Unexpected Task“It is traditional,” said Professor McGonagall firmly. “You are a Hogwarts champion, and you will do what is expected of you as a representative of the school. So make sure you get yourself a partner, Potter.”Q1 - What are your thoughts on McGonagall?Q2 - Do you ever remember getting rejected for asking someone out?“Ron, can we borrow Pigwidgeon?” George asked. “No, he's off delivering a letter,” said Ron. “Why?” “Because George wants to invite him to the ball,” said Fred sarcastically. “Because we want to send a letter, you stupid great prat,” said George. “Who d'you two keep writing to, eh?” said Ron. “Nose out, Ron, or I'll burn that for you too,” said Fred, waving his wand threateningly. “So … you lot got dates for the ball yet?” “Nope,” said Ron. “Well, you'd better hurry up, mate, or all the good ones will be gone,” said Fred. “Who're you going with, then?” said Ron. “Angelina,” said Fred promptly, without a trace of embarrassment. “What?” said Ron, taken aback. “You've already asked her?” “Good point,” said Fred. He turned his head and called across the common room. “Oi! Angelina!” Angelina, who had been chatting with Alicia Spinnet near the fire, looked over at him. “What?” she called back. “Want to come to the ball with me?” Angelina gave Fred an appraising sort of look. “All right, then,” she said, and she turned back to Alicia and carried on chatting with a bit of a grin on her face. “There you go,” said Fred to Harry and Ron, “piece of cake.”Q3 - Who are Fred and George writing to?Q4 - Who is your favorite character outside of the trio?But every time he glimpsed Cho that day — during break, and then lunchtime, and once on the way to History of Magic — she was surrounded by friends. Didn't she ever go anywhere alone? Could he perhaps ambush her as she was going into a bathroom? But no — she even seemed to go there with an escort of four or five girls. Yet if he didn't do it soon, she was bound to have been asked by somebody else.Q5 - We've come into contact with a Bezoar before…do you know what it is and what it does?Giggling should be made illegal, Harry thought furiously, as all the girls around Cho started doing it. She didn't, though. She said, “Okay,” and followed him out of earshot of her classmates.Q6 - How do you like Cho so far?Entering the common room, Harry looked around, and to his surprise he saw Ron sitting ashen-faced in a distant corner. Ginny was sitting with him, talking to him in what seemed to be a low, soothing voice. “What's up, Ron?” said Harry, joining them.Q7 - At this point in the story, who did you think Hermione was going with?Q8 - How do you like Ginny?Q9 - What do you think of Parvati and Harry?

This week, Susan Owens explores the surreal and vivid life of the artist Eileen Agar; and Rosie Goldsmith, curator of the European Writers' Festival, joins us to explain what's on the bill.'A Look at My Life', by Eileen AgarThe European Writers' Festival, the British Library, London, 18-19 May 2024Produced by Charlotte Pardy Hosted on Acast. See acast.com/privacy for more information.

durée : 00:05:47 - C'est bon ça, c'est fait en Isère ? - Sandra Moine cheffe valorise le poisson dans son entier, et adore cuisiner la bouillabaisse incontournable de sa carte !

Chaque jour dans Culture Médias, Thomas Isle reçoit un invité surprise. Ce mardi, Cécile Marx alias Socrastote.

durée : 00:06:25 - C'est bon ça, c'est fait en Isère ? - Sébastien Monsonis chef de la Guinguette à Barraux toujours très créatif , oui mais en circuit court !

Fluent Fiction - French: Lost in Translation: A Hilarious French Dinner Date in Paris Find the full episode transcript, vocabulary words, and more:fluentfiction.org/lost-in-translation-a-hilarious-french-dinner-date-in-paris Story Transcript:Fr: Dans la belle ville de Paris, les lumières scintillantes de la Tour Eiffel embrassaient le ciel nocturne.En: In the beautiful city of Paris, the sparkling lights of the Eiffel Tower embraced the night sky.Fr: Charlotte et Pierre, deux nouveaux amis, parcouraient les rues pavées, avant de s'arrêter devant un restaurant élégant.En: Charlotte and Pierre, two new friends, strolled along the cobblestone streets before stopping in front of an elegant restaurant.Fr: C'était "La Perle de Paris", réputé pour sa cuisine française exquise.En: It was "La Perle de Paris," renowned for its exquisite French cuisine.Fr: Pierre voulait impressionner Charlotte.En: Pierre wanted to impress Charlotte.Fr: Il avait prévu de commander pour eux deux, montrant sa connaissance de la cuisine délicate.En: He had planned to order for both of them, showcasing his knowledge of delicate cuisine.Fr: Mais oh là là, les choses ne se sont pas passées comme prévu.En: But oh là là, things didn't go as planned.Fr: Ils se sont assis à une table douillette près de la fenêtre.En: They sat at a cozy table near the window.Fr: Le serveur est venu, avec un air respectueux.En: The waiter came with a respectful demeanor.Fr: Pierre a pris le menu des mains du serveur.En: Pierre took the menu from the waiter's hands.Fr: Il a regardé la liste des plats, son expression changeant du calme à la confusion.En: He looked at the list of dishes, his expression changing from calm to confusion.Fr: Les mots semblaient danser devant ses yeux.En: The words seemed to dance before his eyes.Fr: C'était comme essayer de lire un autre langage.En: It was like trying to read a different language.Fr: Pourtant, Pierre s'est raclé la gorge et a essayé de commander.En: Nevertheless, Pierre cleared his throat and attempted to order.Fr: Au lieu de "Canard à l'orange", il a demandé un "Canard l'araignée".En: Instead of "Canard à l'orange" (Duck with orange), he asked for a "Canard l'araignée" (Spider Duck).Fr: Au lieu de "Bouillabaisse", il a commandé une "Bouillie à basse".En: Instead of "Bouillabaisse," he ordered a "Bouillie à basse" (Low porridge).Fr: Et au lieu de "Crème brûlée", il a dit "Crème brulante".En: And instead of "Crème brûlée," he said "Crème brulante" (Burning cream).Fr: Chaque mot mal prononcé l'a fait rire, et Charlotte aussi.En: Each mispronounced word made them laugh, including Charlotte.Fr: Le serveur, tenant son rire, a hoché la tête et s'est dirigé vers la cuisine, laissant Pierre et Charlotte seuls dans leurs éclats de rire.En: The waiter, holding back his laughter, nodded and headed to the kitchen, leaving Pierre and Charlotte alone in fits of laughter.Fr: Pierre a rougi, pensant qu'il l'avait déçue.En: Pierre blushed, thinking he had disappointed her.Fr: Il s'est excusé auprès de Charlotte, qui a simplement secoué la tête et lui a donné un grand sourire.En: He apologized to Charlotte, who simply shook her head and gave him a big smile.Fr: "Ne t'inquiète pas, Pierre", a-t-elle ri, "ça a été la partie la plus amusante de la soirée".En: "Don't worry, Pierre," she laughed, "that was the most fun part of the evening."Fr: Elle a pris la main de Pierre et a ri encore, des larmes de joie brillant dans ses yeux.En: She took Pierre's hand and laughed again, tears of joy shimmering in her eyes.Fr: Pierre a souri, remarquant comment le rire de Charlotte rivalisait avec les lumières brillantes de la Tour Eiffel.En: Pierre smiled, noticing how Charlotte's laughter competed with the bright lights of the Eiffel Tower.Fr: Finalement, la nourriture est arrivée - réussie, malgré les erreurs de Pierre!En: Finally, the food arrived - successful despite Pierre's mistakes!Fr: Ils ont dégusté leur dîner, riant et partageant des histoires.En: They savored their dinner, laughing and sharing stories.Fr: L'incident n'a pas ruiné leur dîner, il l'a seulement rendu plus mémorable.En: The incident didn't ruin their evening; it just made it more memorable.Fr: Ainsi, sous le ciel étoilé de Paris, Pierre a réalisé que l'impressionner n'avait pas besoin de perfection.En: Thus, beneath the starry sky of Paris, Pierre realized that impressing her didn't require perfection.Fr: Tout ce dont il avait besoin, c'était d'être lui-même.En: All he needed was to be himself.Fr: Avec Charlotte qui riait à ses côtés, il savait qu'il l'avait déjà conquise.En: With Charlotte laughing by his side, he knew he had already won her over.Fr: Ils ont quitté le restaurant en riant, promettant d'y retourner.En: They left the restaurant laughing, promising to return.Fr: Ce jour-là, Pierre a appris quelque chose de plus précieux que parler parfaitement le français.En: That day, Pierre learned something more valuable than speaking perfect French.Fr: Il a appris qu'être authentique est plus impressionnant que d'être parfait.En: He learned that being authentic is more impressive than being perfect.Fr: Et il a trouvé quelque chose de plus savoureux que n'importe quel plat français – la joie de rire avec quelqu'un que vous chérissez.En: And he found something tastier than any French dish - the joy of laughter with someone you cherish. Vocabulary Words:beautiful: bellecity: villesparkling: scintillanteslights: lumièresEiffel Tower: Tour Eiffelembraced: embrassaientnight sky: ciel nocturnenew friends: nouveaux amisstrolled: parcouraientcobblestone streets: rues pavéesstopping: s'arrêterfront: devantelegant: élégantrestaurant: restaurantrenowned: réputéexquisite: exquiseimpress: impressionnerknowledge: connaissancedelicate: délicatecuisine: cuisineplanned: prévuorder: commandershowcasing: montrantmispronounced: mal prononcélaugh: rirewaiter: serveurkitchen: cuisinelaughter: rirepromising: promettantreturn: retourner

durée : 00:01:20 - Bouillabaisse

Tauch ein mit uns in provenzalische Märkte und Genüsse und begleite uns auf einem entspannten Bummel durch die Altstadt von Antibes! Der zauberhafte Ferienort zwischen Cannes und Nizza ist eine der ältesten Städte an der Côte d'Azur und wurde drei Jahrhunderte vor Christus von den Griechen als „Antipolis“ (die Stadt gegenüber) gegründet. Heute hat sie einen der größten Jachthäfen nicht nur an der Französischen Riviera, sondern in ganz Europa! Wir geben dir praktische Tipps, erzählen etwas über die Geschichte der Stadt und verraten dir, wo du Kunst und gute Küche finden kannst, wenn du eine Bouillabaisse mit der berühmten Rouille oder andere Meeresfrüchte magst

From the simplest weeknight quick stews and stewy dishes, to slowly cooked culinary powerhouses like bouillabaisse, gumbo, gormeh sabzi, and pozole, stews offer us more than just a meal. A steaming bowl of stew is an invitation to slow down, reconnect with family and friends, and linger at the table for a shared experience. With an opportunity for customization, stew also offers each guest to summon exactly what they need at the moment they need it: a squeeze of lemon to heighten flavors, a dash of hot sauce for extra punch, a handful of herbs for freshness, or thinly sliced raw veggies to elevate texture and crunch. This week is all about the wide world of stews and stewy dishes, because any way you like it, stew is here for you!***Links to recipes and favorites from this week's show:Roasted tomato and white bean stew by Colu Henry via the NY TimesMoroccan fish stew (Chraime) via NY ShukJulia Child's Bouillabaisse from Family Style FoodSonoko Sakai's curry brick kits and video on how to make curry bricksJapanese curry from scratch from Namiko Hirasawa Chen via Just One CookbookHow to make Japanese curry from premade cubes via Table for TwoChicken pozole verde from Yvette Maruqez's Muy Bueno Frijol con puerco (beans with pork) from Pati JinichSonya's turkey chili Doenjang-jjigae (fermented soybean paste stew) by Maangchi, with links to recommended brands of soybean pasteAlison Roman's viral chickpea stewGormeh sabzi with beef by Tannaz Sasooni for The Nosher, and gorhmeh sabzi with lamb by Samin Nostrat for the NY TimesCoconut miso salmon curry by Kay Chun for the NY TimesSeafood gumbo by Edna Lewis, and chicken and sausage gumbo by Paul Prudhome via the NY TimesWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

Quelles sont vos expressions favorites ou les mots qui reviennent tout le temps quand on joue? "Bonhomme", "piasse", "pinouche", "bois", "pierre", "blé", "boom", "quin toé", "c'est à qui là?", "un fou dans une poche", "qu'est-ce que je voulais faire donc?", "j'ai tu le temps d'aller pisser?", "CW CW CWISTAL PALACE!", "Maxime Champoux", etc. J'aimerais qu'une intelligence artificielle observe 1000 parties et me donne les 10 mots les plus entendus pendant une partie. Dans cet épisode, je parle d'une extension de Dice Hospital, de Azul Jardins de la Reine, et j'ai un entretien avec un MYSTÉRIEUX PERSONNAGE.

Senne Guns krijgt een koekje van eigen deeg, want in deze aflevering gaat Korneel aan de slag met zijn lied 'De Goudvis'. De ingrediënten: een lepel Bouillabaisse (niet op moeders wijze), een gekopieerde cordon blues, een vis-Satie, een kom augurken en een bouillon van graten en pluimen.

 Yvan Vahanian , propriétaire du Restaurant La Calanque Bleue et son chef, Thibaud Bouttin, sont les ambassadeurs de la Bouillabaisse. Ils nous parlent de leur passion pour ce plat typique provençal, qui fait le bonheur des @papilles gustatives des gastronomes, de Sausset les Pins jusqu'à New York.  

Wie gewohnt berichten wir über die vergangene Woche und was sich brettspielmäßig und darüber hinaus so alles getan hat. Chris hatte Stress mit seinem Bankkonto, es gibt einige neue Rezensionen und ein wenig gezockt wurde natürlich auch. Schaut auch unbedingt mal live bei uns vorbei. Immer Dienstags, Donnerstags und Sonntags auf www.twitch.tv/mplprn. Achtung in diesem Podcast können andere Youtuber, Blogger, Podcaster, Verlage oder Brettspieler zu Schaden kommen. Wir meinen es aber mit Niemandem wirklich böse. Wünsche, Kritik und Beleidigungen sind immer gerne gesehen ;) Viel Spaß mit dieser Folge, wir wünschen gute Unterhaltung... Eure Meeple Porn Gang

Link to full transcript at https://www.fluentfiction.org/... Link to full transcript at https://www.fluentfiction.org/... Link to full transcript at https://www.fluentfiction.org/... Link to full transcript at https://www.fluentfiction.org/... Link to full transcript at https://www.fluentfiction.org/... Fluent Fiction - Frenchwww.FluentFiction.org/French A Bouillabaisse of Memories Story Transcript: Fr: C'était le dimanche avant Pâques et une odeur d'herbes et d'épices flottait dans la maison. En: It was the Sunday before Easter and the smell of herbs and spices wafted through the house. Fr: La famille de quatre personnes s'était réunie dans la cuisine toute la matinée, rassemblant les ingrédients du repas traditionnel du sud de la France, et l'anticipation grandissait à chaque minute qui passait. En: The family of four had been gathering in the kitchen all morning, gathering the ingredients for the traditional southern French meal, and the anticipation for it was growing with each passing minute. Fr: Marie, la matriarche de la famille, s'affairait, donnait des instructions et s'assurait que tout le monde était à la tâche. En: Marie, the matriarch of the family, was bustling around, giving directions and making sure that everyone was on task. Fr: Son mari, Jacques, était occupé à préparer les légumes, tandis que ses deux enfants, Victor et Emeline, travaillaient ensemble pour préparer le plat principal. En: Her husband, Jacques, was busy prepping the vegetables, while her two children, Victor and Emeline, worked together to prepare the main dish. Fr: Tout autour, des casseroles et des poêles bouillonnaient, des arômes d'ail et de safran, d'huile d'olive et de romarin remplissaient l'air. En: All around, pots and pans were bubbling, aromas of garlic and saffron, olive oil and rosemary, filled the air. Fr: Le repas qu'ils préparaient était une vieille recette familiale, celle que Marie avait apprise de sa grand-mère il y a de nombreuses années. En: The meal they were preparing was an old family recipe, one that Marie had learned from her grandmother many years ago. Fr: Chacun dans la famille avait son propre travail à faire, et ils travaillaient ensemble comme un seul, riant et bavardant, jusqu'à ce que finalement, le repas soit prêt à être servi. En: Everyone in the family had their own job to do, and they worked together as one, laughing and chatting, until finally, the meal was ready to be served. Fr: Le repas était un plat traditionnel du sud de la France, appelé Bouillabaisse. En: The meal was a traditional dish from the south of France, called Bouillabaisse. Fr: C'était un copieux ragoût de fruits de mer, préparé avec les fruits de mer les plus frais, des tomates, des oignons, de l'ail, du safran et une sélection d'herbes et d'épices. En: It was a hearty seafood stew, made with the freshest seafood, tomatoes, onion, garlic, saffron, and a selection of herbs and spices. Fr: C'était un repas que la famille partageait chaque Pâques, un rappel du passé et des souvenirs spéciaux que chacun d'eux partageait. En: It was a meal that the family shared every Easter, a reminder of the past, and of the special memories that each of them shared. Fr: Lorsque le repas arriva enfin sur la table, il y eut un moment de silence, comme si tout le monde savourait le moment. En: When the meal finally came to the table, there was a moment of silence, as if everyone was savoring the moment. Fr: Puis, avec un sourire de Marie, la famille se mit à manger, et bientôt la conversation coula comme le ragoût. En: Then, with a smile from Marie, the family began to eat, and soon the conversation flowed like the stew. Fr: Ils parlaient du bon vieux temps, partageaient des histoires et riaient jusqu'à en avoir les larmes aux yeux. En: They talked about old times, shared stories, and laughed until there were tears in their eyes. Fr: Une fois le repas terminé, Marie a remercié tout le monde pour leur travail acharné et pour les souvenirs spéciaux qui ont été créés ce jour-là. En: When the meal was finished, Marie thanked everyone for their hard work, and for the special memories that were made that day. Fr: La soirée s'est terminée par des câlins et des bisous tout autour, et une promesse de refaire le repas l'année prochaine. En: The evening ended with hugs and kisses all around, and a promise to make the meal again next year. Fr: À ce moment-là, la famille de quatre personnes s'est souvenue de l'importance des traditions et du pouvoir d'un repas partagé. En: In that moment, the family of four was reminded of the importance of traditions, and the power of a shared meal. Vocabulary Words: Marie : Marie Jacques : Jacques Victor : Victor Emeline : Emeline Pâques : Easter herbes : herbs épices : spices famille : family cuisine : kitchen ingrédients : ingredients anticipation : anticipation s'affairait : bustling préparer : prepping légumes : vegetables plat principal : main dish casseroles : pots poêles : pans ail : garlic safran : saffron huile d'olive : olive oil romarin : rosemary grand-mère : grandmother Bouillabaisse : Bouillabaisse fruits de mer : seafood tomates : tomatoes oignons : onion herbes : herbs épices : spices souvenirs : memories riant : laughter

Die Folge hätte auch geplatzte Träume heißen können. Die beiden Fliegenfischer Timothy Trust & Martin Sierp bieten dir auch diese Woche eine Bouillabaisse mit viel Inhalt an: Boris Becker, der explodierte Fisch-Fahrstuhl, die Winter Revue Worms, die KuSch Herborn, Probleme in Hotelzimmern und Pissoirs, in der Weihnachtsbäckerei, die Schneemacher, Herr der Diebe, der abgeschleppte Smart, Alice im Wunderland, der Zitronenfalter & die Energiekrise, die Eintagsfliege, Rosenkohl und Chemie. Hör dir die Folge an einem deiner End-Gräte an, damit auch dir endlich die Schuppen von den Augen fallen! HIER KANNST DU UNS AUF KAFFEE EINLADEN: https://ko-fi.com/komischegespraechepodcast HIER GEHT ES ZUR KOMISCHE MUSIKE PLAYLIST AUF SPOTIFY: https://tinyurl.com/komischeMusike

Welcome to December 14, 2022 on the National Day Calendar. Today we celebrate monkeying around and fancy fish stew.  On May 28th, 1959, two of the greatest heroes of space travel returned to Earth after a 15 minute space flight. It may not sound like much, but it was the first time astronauts were able to survive a return trip from space. One was a monkey named Able, and the other was Miss Baker. These brave little primates paved the way for space exploration by helping scientists to understand the physical stress of spaceflight. Unfortunately, Able passed away only a few days later, but Miss Baker lived another 25 years. When she passed away in 1984, over 300 people attended her funeral, paying tribute to her part in the history of spaceflight. On Monkey Day, we celebrate the primates who took the first steps to make mankind's giant leap possible. If I say fish stew, you might say “blech.” But if I say bouillabaisse you might just get hungry. That's because the French have a knack for turning a handful of garden variety seafood ingredients into a culinary masterpiece. Bouillabaisse was a soup created by the fisherman of Marseille, who looked forward to a one pot meal at the end of a long work day. Rather than using the more expensive fish in their haul, they gathered up the bonier fish and shellfish left over in the net, added garlic, wine and fennel and voilà a French classic that even Julia Child tried to master. On National Bouillabaisse Day, cook up your own favorite fish and remember that one man's “ewww” is another man's “mmmm.” I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bouillabaisse, cheese and historical districts offset a record setting day of sports for this week's edition of Stat or Story.

There are only 17 days left in 2022, today The Outcasts are in a jovial holiday mood. December 14th was National Monkey Day & also Bouillabaisse day. Thanks for joining us for another episode of The Outcast Podcast. The pre-show banter was on full blast today. We kicked it off talking about Memphis and his ongoing therapy sessions with betterhelp.com That brought us to a terrible story that broke today about the suicide death of the DJ from the Ellen DeGeneres show, DJ Twitch. Gentry also went through a list of suicides by people in popular culture. We also talked about our own candid thoughts of death and suicide, things got real. We discussed the list of animals most likely to kill you in each state in the U.S. letting The Outcasts try to guess the animals from each state. You will definitely be surprised at the answers. Brittany Grinder is back in the U.S. and dunking again after almost ten months in Russian captivity. We asked The Outcasts what they think of the trade and the situation with the WNBA star. ***TomKat's NEWS HEADLINES*** Current events from around the world in 3 min. Getting therapy has never been easier. Get matched to the best therapist for you. Talk to your therapist however you feel comfortable. Messaging, Chat, Phone or Video. Listeners get 10% off their first month at https://BetterHelp.com/OUTCAST You deserve to be happy. Thanks for listening! Like us and share! Please write a review and leave us a rating, good or bad. We'll be back next week, God willing. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's incredible to have David Page share his story as a journalist and television show producer and why he wanted to write a book about American food history. Listen to this episode as we chat about his remarkable experiences and how his passion for writing introduced cultures beyond food recipes!Key Takeaways from This EpisodeThe real reason why things fail or succeedWhy everyone should read books about food and cuisineWriting prose vs. writing for televisionHow Food Americana tells intriguing and valuable topicsA creative way of structuring and writing a bookResources Mentioned in This EpisodeAdventures in the Screen Trade by William Goldman | Paperback and KindleAbout David PageTwo-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in his book, Food Americana.Love the show? Subscribe, rate, review, and share! Here's How » Join The Author's Corner Community today: Website: Robin ColucciLinkedIn: R Colucci, LLCFacebook: Robin ColucciTwitter: @Robin_ColucciRobin Colucci's Book: How to Write a Book That Sells You: Increase Your Credibility, Income, and Impact

Chaque jour, Charles Magnien vous dévoile trois histoires insolites de l'actualité. La matinale 100% opinions et auditeurs 3ème saison pour Apolline de Malherbe aux commandes d'Apolline Matin. Cette année, de nouvelles voix viennent rejoindre l'équipe. L'humoriste Arnaud Demanche viendra chaque matin dialoguer avec les auditeurs à 7h20 (le « 3216 d'Arnaud Demanche ») et proposera un billet d'humeur grinçant et piquant à 8h20 (« Vivement Demanche ») ! Marguerite Dumont aux journaux et Amélie Rosique pour la chronique « RMC s'engage pour vous » rejoindront également l'équipe d'Apolline Matin pour une matinale 100% info, engagée et d'opinions.

Chapter 15 - Beaubatons and DurmstrangQ1 - Do you think Dumbledore really wants Moody to teach these things, or is he just using the name of Dumbledore as an excuse to teach what he wants?Q2 - Why do you think Harry was able to resist the Imperius curse when everyone else in the class couldn't?“Well, the Heads of the participating schools are always on the panel,” said Hermione, and everyone looked around at her, rather surprised, “because all three of them were injured during the Tournament of 1792, when a cockatrice the champions were supposed to be catching went on the rampage.”Q3 - What do you think a cockatrice is?“Will you inform zis ‘agrid zat ze ‘orses drink only single malt whisky?”Q4 - How drunk are these horses?Q5 - Which school entrance do you like better?Karkaroff beckoned forward on of his students. As the boy passed, Harry caught a glimpse of a prominent, curved nose and thick black eyebrows. He didn't need the punch on the arm Ron gave him, or the hiss in the ear, to recognize that profile. “Harry—it's Krum!”Q6 - What do you think of Victor Krum being a student at Durmstrang?Chapter 16 - The Goblet of Fire“Oh I haven't got a single quill on me—” “Do you think he'd sign y hat in lipstick?” “Really,” Hermione said loftily, as they passed the girls, not squabbling over the lipstick. “I'm getting his autograph if I can,” said Ron, “you haven't got a quill, have you, Harry?”Q1 - Who is the most famous person you have ever met?“What's that?” said Ron, pointing at a large dish of some sort of shellfish stew that stood beside a large steak-and-kidney pudding. “Bouillabaisse,” said Hermione. “Bless you,” siad Ron.”'Q2 - Which students do you like more so far? Also, give me a power ranking of the houses of Hogwarts now?“Excuse me, are you wanting ze bouillabaisse?" It was the girl from Beauxbatons who had laughed during Dumbledore's speech. She had finally removed her muffler. A long sheet of silvery-blonde hair fell almost to her waist. She had large, deep blue eyes, and very white, even teeth. Ron went purple. He stared up at her, opened his mouth to reply, but nothing came out except a faint gurgling noise. "Yeah, have it," said Harry, pushing the dish toward the girl. "You 'ave finished wiz it?" "Yeah," Ron said breathlessly. "Yeah, it was excellent." The girl picked up the dish and carried it carefully off to the Ravenclaw table. Ron was still goggling at the girl as though he had never seen one before. Harry started to laugh. The sound seemed to jog Ron back to his senses. "She's a veela!" he said hoarsely to Harry.Q3 - How had your opinions of Ron, Hermione, and Harry changed over the last few books?“Placing your name in the Goblet constitutes a binding magical contract.”Q4 - What kinds of magical binding contracts do you think exist?Q5 - Is it insane that they have to bind to a contract and they don't know what they have to face yet?Q6 - What is the difference between Harry's fame and Krums?The entrance hall rang with laughter. Even Fred and George joined in, once they had gotten to their feet and taken a good look at each other's beards. "I did warn you," said a deep, amused voice, and everyone turned to see Professor Dumbledore coming out of the Great Hall. He surveyed Fred and George, his eyes twinkling. "I suggest you both go up to Madam Pomfrey. She is already tending to Miss Fawcett, of Ravenclaw, and Mr. Summers, of Hufflepuff, both of whom decided to age themselves up a little too. Though I must say, neither of their beards is anything like as fine as yours."Q7 - How great is Dumbledore?They couldn't hear what Hagrid was saying, but he was talking to Madame Maxime with a rapt, misty-eyed expression Harry had only ever seen him wear once before — when he had been looking at the baby dragon, Norbert.”“The Hogwarts champion,” he called, “is Cedric Diggory.” “No! “ said Ron loudly, but nobody heard him except Harry; the uproar from the next table was too great. Every single Hufflepuff had jumped to his or her feet, screaming and stamping, as Cedric made his way past them, grinning broadly, and headed off toward the chamber behind the teachers' table. Indeed, the applause for Cedric went on so long that it was some time before Dumbledore could make himself heard again.Q8 - How do you feel about Cedric being the Hogwarts Champion?Automatically, it seemed, Dumbledore reached out a long hand and seized the parchment. He held it out and stared at the name written upon it. There was a long pause, during which Dumbledore stared at the slip in his hands, and everyone in the room stared at Dumbledore. And then Dumbledore cleared his throat and read out—”Harry Potter.”Q9 - Thoughts about Harry in the tournament?

Ein geistreicher Genießer plaudert aus der Küche: Ob er von seinen Lieblingsrezepten mit Lauch schwärmt oder erklärt, wie man die perfekte Bouillabaisse kocht – Denis Scheck lässt einem mit seinen köstlichen Geschichten das Wasser im Munde zusammenlaufen. In seinen kulinarischen Anekdoten erzählt er uns von seiner Leidenschaft für Essen und Trinken, mischt Literarisches und Persönliches, verrät Rezepte und Restauranttipps. Mit Sprachkunst und Witz schimpft er über das Bäckereisterben, dem seine Lieblingsbrezel zum Opfer fiel, Quälfleisch und die Scheußlichkeiten industriell hergestellten Fertigfutters oder berichtet von Luxusrestaurants, wo es Damenkarten ohne Preise gibt. Ein Muss für alle Feinschmecker, Fenchelfans und Foodies. Ein Buch, das Appetit aufs Leben macht – nose to tail! Über den Autor: Denis Scheck, geboren 1964 in Stuttgart, lebt heute in Köln. Bereits im Alter von 13 Jahren gründete er eine eigene literarische Agentur. Als literarischer Übersetzer und Herausgeber engagierte er sich für Autoren wie Michael Chabon, William Gaddis und David Foster Wallace, Antje Strubel und Judith Schalansky. Lange arbeitete er als Literaturkritiker im Radio, heute ist er Moderator der Fernsehsendungen „Lesenswert“ im SWR und „Druckfrisch“ in der ARD.

Annie and Elyse chat about their favorite classic French soups. Some are famous (Bouillabaisse, French Onion Soup, Vichyssoise). We are sure you've never heard of many of them (Garbure, Bourriquette, La Rotie). Get ready to go on an exploration of lots of soups you might want to make at home! Long ago, French people ate a lot of bread and they made all sorts of soups to get them through the winter. You'll see by listening to the episode that they used the vegetables that keep easily through the winter in every region of France. And that makes a lot of sense. One thing that doesn't make too much sense is that soups are not on the menu often in French restaurants. If you go to a starred restaurant, they might serve you a small serving of a delicious soup as part of the experience, but it's never the main meal. The exception to that is French Onion Soup that's served as a main meal in a lot of restaurants. You'll find Bouillabaisse on the menu in Marseille and in Provence. But it's unusual in France to find soups on the main menu. Our recommendation? Make these classic French soups at home! You'll find several of Annie's recipes in her cookbook Join Us at the Table. Another way to get Annie's recipes is to become one of her patrons. Table of Contents for 'Classic French Soups' with links to the text transcript [00:00:13] Intro [00:00:34] Today on the podcast [00:01:37] Thank you, patrons [00:02:20] Newsletter [00:03:10] Annie and Elyse about classic French Soups [00:03:56] Soup and Bread [00:05:27] How much Bread a French person eats? [00:07:43] How many boulangeries we have in France? [00:09:07] How do you get good soups in France today? [00:10:27] Classic French Soups you should try at home [00:10:54] Chestnut Soup [00:12:51] Vichyssoise [00:14:41] Garbure [00:16:05] Bouillabaisse [00:17:33] Consommé [00:19:04] French restaurants usually don't serve soup [00:19:32] Tourin [00:21:06] Aigo Boulido [00:22:06] Bajana or Badjana from Cévènnes [00:22:39] Bourriquette [00:23:34] Bréjaude, root soup [00:25:02] One pig per year [00:26:26] Le Brésou [00:26:50] La Cousinette [00:27:36] Elzekaria [00:27:58] Jimboura [00:28:44] Moiuyzillars [00:29:00] Panade [00:29:32] Patranque [00:30:28] La Rotie [00:31:33] Soupe a l'échalote [00:32:02] Soupe à la bierre [00:32:22] Soupe de Bricolin [00:33:54] Faire chabrot [00:35:21] Carrot soup by Elyse [00:36:58] Mushrooms soup by Elyse [00:38:29] Soups in restaurants [00:40:19] Cold cherry soup [00:42:14] Thank you, patrons [00:42:38] New patrons this week [00:43:06] Preparing a trip to France? [00:43:49] Self-guided tours [00:44:36] This week in French News [00:47:46] Personal update this week [00:48:54] Should you rent an electric car in France? [00:52:05] Clean air zones in France [00:53:26] Next week on the podcast More episodes about French food and wine FOLLOW US ON: Email | Facebook | Instagram | Pinterest | Twitter Read more about this episode Show Notes Transcript  Category: French Food & Wine #frenchfoodie #frenchsoups #frenchfoodiesgirls #frenchfoodlovers #frenchfoodunplugged #france #podcast #joinusinfrance

Für 1000 Gramm Safranfäden müssen 100.000 Blüten von Hand geerntet werden - entsprechend teuer ist das Gewürz auch: zwischen 2.000 und 7.000 Euro kostet das Kilogramm. Aber der hohe Preis rechtfertigt sich auch durch das einzigartige Aroma des Safran. Das kostbare, leuchtend gold-gelbe Gewürz schmeckt kräuterartig, erdig und holzig und verströmt einen unnachahmlichen Geruch. In den Regionalküchen in Nahost ist der Safran ein ständiger Gast, aber auch in Europa, wo es gerne im Risotto oder der Bouillabaisse eingesetzt wird. Prof. Thomas Vilgis outet sich als Fan des Safran und gesellt das kostbare Gewürz in seinem Rezept zum Blumenkohl und als aromatisch-erdige Prise im Glas zum Winzersekt oder Champagner.

Bouillabaisse of words served up like sleepy soup. Survey SAYS! Support the podcast by taking our survey http://www.sleepwithmepodcast.com/survey https://www.dictionary.com/e/hard-words-to-spell/ https://www.rd.com/list/hardest-words-to-spell/ https://hs.staffordhouse.com/blog/10-common-english-words-with-weird-spellings https://www.mentalfloss.com/article/13076/11-weirdly-spelled-words—and-how-they-got-way Become a patron and get sweet bonus content from the show! https://www.patreon.com/sleepwithme New art for the show by Emily Tat - https://emilytatdesigns.com/ Stay up to date with all of our FUN Fundraising and Awareness-raising live streams and other cool stuff by signing up for our free newsletter at www.sleepwithmepodcast.com/midnightmision Support our AAPI community- www.napawf.org/take-action Black Lives Matter. More resources here- https://linktr.ee/dearestscooter. Here is a list of Anti-racism resources- http://bit.ly/ANTIRACISMRESOURCES Help to support the people of Ukraine https://www.npr.org/2022/02/25/1082992947/ukraine-support-help Here is one place you can find support https://www.crisistextline.org/ There are more global helplines here https://linktr.ee/creatorselfcare Allstate Identity Protection- When you think identity protection, think Allstate Identity Protection. To find out if your employer offers Allstate Identity Protection, head to AIP.com/SLEEP. If not, get a 30 day free trial at AIP.com/SLEEP. Caviar- is the food delivery app for people that are passionate about food. Caviar is offering 50% off two orders up to $20 value per order, put in the offer code WITHME at checkout. Calm- Get started at calm.com/sleepwithme and GET 40% off a Calm Premium subscription! Brooklinen- What are you waiting for? Head over to Brooklinen today to save on high-quality home essentials this Labor Day!  If you miss the sale use NEW promo code SLEEP20 get $20 off when you spend $100 or more PLUS FREE shipping at http://www.brooklinen.com. Air Doctor- Just go to https://www.airdoctorpro.com/ and use promo code SLEEP and you'll receive a 35% discount. Zoc Doc- Whether you need a primary care physician, dentist, dermatologist, psychiatrist, eye doctor, or other specialists, Zocdoc has you covered. Download the Zocdoc app to sign-up for FREE at zocdoc.com/sleep. LinkedIn - When your business is ready to make that next hire, find the right person with LinkedIn Jobs. And now, you can post a job for free. Just visit LinkedIn.com/SLEEP. Terms and conditions apply. Betterhelp- our listeners get 10% off your first month with discount code “sleepwithme”. Go over to www.betterhelp.com/sleepwithme and simply fill out a questionnaire. Progressive- Sleep with Me is brought to you by Progressive. Get your quote today at Progressive.com and see why 4 out of 5 new auto customers recommend Progressive. Progressive Casualty Insurance Company and affiliates. Price and coverage match limited by state law. Become a patron and get sweet bonus content from the show! https://www.patreon.com/sleepwithme

durée : 00:55:43 - On cuisine ensemble - La cuisine de l'été : Spéciale Bouillabaisse, avec le chaf Christophe Beucher, du restaurant Gastronomique "Ôde Marine", à Bourg de Péage

Today's recipe is Fancy French Bouillabaisse in 15 Minutes!.Here are the links to some of the items I talked about in this episode: #adLiquid Measuring CupLarge Microwave Safe BowlDutch Oven With LidColanderSaffronMicroplane ZesterBlender or Food ProcessorPimentosThis episode was originally published in December, 2021 as Episode #43.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,Text the word Dinner to 1-833-413-1352,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

Today we hear from Christina Heflin for the final episode on surrealism. Eileen Agar's wearable sculpture, The Ceremonial Hat for Eating Bouillabaisse , has a peculiar story that has never been acknowledged by scholars. In each of its images – from either archives, catalogs, publications or film footage – the hat appears to be a different object. Did Agar make an entire series of these hats like the myriad series of objects she created over the years? It would appear so, but since neither the artists nor prior scholarship address this issue, it is hard to determine the truth. This paper aims to establish The Hat 's narrative and to explain that the hat was a singular, evolving work of art rather than a series. This is not only for the sake of knowing the scope of Agar's oeuvre , but also to understand the way this important British Surrealist artist worked. The images of The Hat have a range of dates spanning from the late 1930s to 1995, when it arrived in the Victoria and Albert Museum's permanent collection following Agar's death. The hat's life, very much like that of the artist's, changed and developed over time. I argue that even though this colorful inverted cork basket adorned with both natural and manmade décor features different elements in each photograph, it remains the same work of art. It thereby retains what is essential, what Benjamin calls its aura . Its identity and authority remain indelible despite these changes. Contributor bio: Christina Heflin recently completed her PhD at Royal Holloway University of London where she worked on Surrealism, materialism and marine life. Her thesis is titled Submerged Surrealism: Science in the Service of Subversion . She is currently a lecturer at Parsons Paris and is the author of the book chapter on “Surrealism in England” for the forthcoming Routledge Companion to Surrealism as well as the article “Jean Painlevé's Surrealism, Marine Life & Non-Ocular Modes of Sensing” for the Cross-Cultural Studies Review (2020) and “Eileen Agar's Science” for The Modernist Review (2019). You can find her on Twitter - @christy_heflin. Technecast: This episode is presented by Felix Clutson. The Technecast is funded by the Techne AHRC-DTP, and edited by Polly Hember, Julien Clin & Felix Clutson. Contact: technecaster@gmail.com / @technecast / @pollyhember / @ClinJulien Royalty free music generously shared by Steve Oxen. FesliyanStudios.com

Please enjoy this thick, hearty bowl of Texas Chainsaw Massacre stew, where we talk about the glorious original 1974 film and the 2022 Netflix sequel. Then help yourself to a tasty side of spring-fresh patron saints of doink disease, and for dessert, a random discussion that took us back in time 40 years to a scandal in Bay Area Starsky and Hutch fandom.     Promos: 2 Skeptical Chaps and Aim For The Head Podcast    (Want to swap show promos? Email us!)     We love you for listening! Please take a moment to rate and review us, and earn a STICKER! (Everyone loves stickers!) And please subscribe or add us to your favorites list on your favorite platform so you never miss a show! And share us with your cool friends, not the lame ones.     Questions? Comments? Complaints? Write to us at PitneyAndAmelia@gmail.com!  Tweet at us at @bitchenboutique! Stay up to date by liking our Facebook page! If you want to be supportive without a lot of stuff cluttering your feed, follow us on Instagram at @pitneyandamelia! (Really, we barely post over there.) And if you're feeling generous, buy yourself a little something at our Zazzle shop and help to support our show! (Turn off that Content Filter to see the "uncensored" merch!)    Who the heck are Pitney and Amelia? A gay guy and his fat friend talking about everything! We've got over 30 years of stories to share about stuff we love, stuff that annoys us, people we've known, places we've been, and things we've seen. Geeky, silly, and always opinionated. NAMES ARE CHANGED TO PROTECT THE GUILTY!     We may be awful, but we're right! Here, queer, and in your ear. Every other Friday.     LGBTQIA+ | Comedy | Pop Culture | Fandom | Horror | Spirituality

Wir lesen Harry Potter und der Feuerkelch, Kapitel 16, "Der Feuerkelch".Viktor Krum?! In Hogwarts?! Da verliert der sonst so coole Ron Weasley direkt den Verstand. Da müssen wir direkt mal drüber sprechen, bei wem uns das passieren würde. Aber wer auch den Verstand verloren hat, sind die Schüler*innen von Beauxbatons, denn die scheinen in luftigen Seidenoutfits angereist zu sein. In Schottland. Im Herbst! Da brauchen die sich auch nicht wundern, wenn es ein bisschen zieht. Und überhaupt sind die französischen Austauschschüler von Hogwarts lange nicht so beeindruckt wie die Schüler aus Durmstrang. Die sind es wahrscheinlich gewohnt, Austern aus an Malle erinnernden Eimern zu naschen, so wie Martins Kumpel vom Zeltplatz!Bevor die Beauxbatons-Schüler Blutwurst essen, machen sie sich lieber gesammelt über die Bouillabaisse her - ein fantastischer Vorwand für Fangirl Fleur Delacour, ihr großes Idol Harry Potter mal aus der Nähe zu betrachten!Wenn ihr Interesse daran habt, eine Ausbildung in dem anspruchsvollen Handwerk des Shippens zu machen, hört euch unbedingt diese Folge an. Viel Spaß beim Zuhören!Wir haben auch eine Patreon-Seite!Schaut doch mal vorbei, es gibt Bonus-Episoden, Sticker und andere aufregende Dinge! Besucht uns auf den sozialen Netzwerken, unserer neuenWebseite und erzählt euren Freunden von uns! Vielleicht haben die ja auch Lust auf einen Harry Potter Podcast!Webseite: www.Happy-Potter.netPatreon: www.patreon.com/happypotterDiscord: https://discord.gg/2EajMaGXpcFacebook: www.facebook.com/happypotterpodcastTwitter: @happypotterpodInstagram: @happypotterpodcastUnd wenn ihr uns Post schicken wollt, dann an:Happy Potter PodcastKonrad-Adenauer-Str. 1963322 Rödermark See acast.com/privacy for privacy and opt-out information.

Windows 11 ads, Search Highlights, hybrid work, Halo TV series  Microsoft is Experimenting With Ads in the Windows 11 File Explorer Microsoft on File Explorer Ads: Just Kidding!  Microsoft Brings Search Highlights to Windows 10 Insiders  DirectStorage is Now Available on PC  Windows 10 Can Now Be Installed on Valve's Steam Deck Microsoft 365 Microsoft to show how Windows 'powers the future of hybrid work'  Microsoft study finds 50 percent of leaders have plans for a full return to the office  Microsoft Teams turns five. What's next?  Office 365 Login | Microsoft Office  Microsoft Brings Redesigned Office.com to All Business and Education customers Hardware  Intel to Invest Over $36 Billion in Europe Lenovo Refreshes ThinkPad X13, X13 Yoga, and ThinkPad L Empowering collaboration in the hybrid workplace with Surface Hub 2S and Surface Hub 2 Smart Camera | Microsoft Devices Blog Xbox - Here's the Halo TV Series Story Trailer - Microsoft Announces More Xbox Game Pass Games for March - Report: Microsoft's Perfect Dark Reboot is Being Hit by High Turnover - Google Details New Tools to Make Google Play Games Multiplatform - Call of Duty: Warzone is Coming to Mobile Tips and Picks Tip of the week: Enable tabs in Windows 11 (Dev) File Explorer App pick of the week: Notion Enterprise picks of the week: Surprise! There's a Win Server release (or 2) coming this year. Changes are on the way for Microsoft's Partner Program. Beer pick of the week: Other Half Bang On Hosts: Leo Laporte, Mary Jo Foley, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/windows-weekly Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Check out Paul's blog at thurrott.com Check out Mary Jo's blog at AllAboutMicrosoft.com The Windows Weekly theme music is courtesy of Carl Franklin. Sponsors: plextrac.com/twit hackerrank.com/WW

Windows 11 ads, Search Highlights, hybrid work, Halo TV series  Microsoft is Experimenting With Ads in the Windows 11 File Explorer Microsoft on File Explorer Ads: Just Kidding!  Microsoft Brings Search Highlights to Windows 10 Insiders  DirectStorage is Now Available on PC  Windows 10 Can Now Be Installed on Valve's Steam Deck Microsoft 365 Microsoft to show how Windows 'powers the future of hybrid work'  Microsoft study finds 50 percent of leaders have plans for a full return to the office  Microsoft Teams turns five. What's next?  Office 365 Login | Microsoft Office  Microsoft Brings Redesigned Office.com to All Business and Education customers Hardware  Intel to Invest Over $36 Billion in Europe Lenovo Refreshes ThinkPad X13, X13 Yoga, and ThinkPad L Empowering collaboration in the hybrid workplace with Surface Hub 2S and Surface Hub 2 Smart Camera | Microsoft Devices Blog Xbox - Here's the Halo TV Series Story Trailer - Microsoft Announces More Xbox Game Pass Games for March - Report: Microsoft's Perfect Dark Reboot is Being Hit by High Turnover - Google Details New Tools to Make Google Play Games Multiplatform - Call of Duty: Warzone is Coming to Mobile Tips and Picks Tip of the week: Enable tabs in Windows 11 (Dev) File Explorer App pick of the week: Notion Enterprise picks of the week: Surprise! There's a Win Server release (or 2) coming this year. Changes are on the way for Microsoft's Partner Program. Beer pick of the week: Other Half Bang On Hosts: Leo Laporte, Mary Jo Foley, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/windows-weekly Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Check out Paul's blog at thurrott.com Check out Mary Jo's blog at AllAboutMicrosoft.com The Windows Weekly theme music is courtesy of Carl Franklin. Sponsors: plextrac.com/twit hackerrank.com/WW

Windows 11 ads, Search Highlights, hybrid work, Halo TV series  Microsoft is Experimenting With Ads in the Windows 11 File Explorer Microsoft on File Explorer Ads: Just Kidding!  Microsoft Brings Search Highlights to Windows 10 Insiders  DirectStorage is Now Available on PC  Windows 10 Can Now Be Installed on Valve's Steam Deck Microsoft 365 Microsoft to show how Windows 'powers the future of hybrid work'  Microsoft study finds 50 percent of leaders have plans for a full return to the office  Microsoft Teams turns five. What's next?  Office 365 Login | Microsoft Office  Microsoft Brings Redesigned Office.com to All Business and Education customers Hardware  Intel to Invest Over $36 Billion in Europe Lenovo Refreshes ThinkPad X13, X13 Yoga, and ThinkPad L Empowering collaboration in the hybrid workplace with Surface Hub 2S and Surface Hub 2 Smart Camera | Microsoft Devices Blog Xbox - Here's the Halo TV Series Story Trailer - Microsoft Announces More Xbox Game Pass Games for March - Report: Microsoft's Perfect Dark Reboot is Being Hit by High Turnover - Google Details New Tools to Make Google Play Games Multiplatform - Call of Duty: Warzone is Coming to Mobile Tips and Picks Tip of the week: Enable tabs in Windows 11 (Dev) File Explorer App pick of the week: Notion Enterprise picks of the week: Surprise! There's a Win Server release (or 2) coming this year. Changes are on the way for Microsoft's Partner Program. Beer pick of the week: Other Half Bang On Hosts: Leo Laporte, Mary Jo Foley, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/windows-weekly Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Check out Paul's blog at thurrott.com Check out Mary Jo's blog at AllAboutMicrosoft.com The Windows Weekly theme music is courtesy of Carl Franklin. Sponsors: plextrac.com/twit hackerrank.com/WW

Windows 11 ads, Search Highlights, hybrid work, Halo TV series  Microsoft is Experimenting With Ads in the Windows 11 File Explorer Microsoft on File Explorer Ads: Just Kidding!  Microsoft Brings Search Highlights to Windows 10 Insiders  DirectStorage is Now Available on PC  Windows 10 Can Now Be Installed on Valve's Steam Deck Microsoft 365 Microsoft to show how Windows 'powers the future of hybrid work'  Microsoft study finds 50 percent of leaders have plans for a full return to the office  Microsoft Teams turns five. What's next?  Office 365 Login | Microsoft Office  Microsoft Brings Redesigned Office.com to All Business and Education customers Hardware  Intel to Invest Over $36 Billion in Europe Lenovo Refreshes ThinkPad X13, X13 Yoga, and ThinkPad L Empowering collaboration in the hybrid workplace with Surface Hub 2S and Surface Hub 2 Smart Camera | Microsoft Devices Blog Xbox - Here's the Halo TV Series Story Trailer - Microsoft Announces More Xbox Game Pass Games for March - Report: Microsoft's Perfect Dark Reboot is Being Hit by High Turnover - Google Details New Tools to Make Google Play Games Multiplatform - Call of Duty: Warzone is Coming to Mobile Tips and Picks Tip of the week: Enable tabs in Windows 11 (Dev) File Explorer App pick of the week: Notion Enterprise picks of the week: Surprise! There's a Win Server release (or 2) coming this year. Changes are on the way for Microsoft's Partner Program. Beer pick of the week: Other Half Bang On Hosts: Leo Laporte, Mary Jo Foley, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/windows-weekly Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Check out Paul's blog at thurrott.com Check out Mary Jo's blog at AllAboutMicrosoft.com The Windows Weekly theme music is courtesy of Carl Franklin. Sponsors: plextrac.com/twit hackerrank.com/WW

Windows 11 ads, Search Highlights, hybrid work, Halo TV series  Microsoft is Experimenting With Ads in the Windows 11 File Explorer Microsoft on File Explorer Ads: Just Kidding!  Microsoft Brings Search Highlights to Windows 10 Insiders  DirectStorage is Now Available on PC  Windows 10 Can Now Be Installed on Valve's Steam Deck Microsoft 365 Microsoft to show how Windows 'powers the future of hybrid work'  Microsoft study finds 50 percent of leaders have plans for a full return to the office  Microsoft Teams turns five. What's next?  Office 365 Login | Microsoft Office  Microsoft Brings Redesigned Office.com to All Business and Education customers Hardware  Intel to Invest Over $36 Billion in Europe Lenovo Refreshes ThinkPad X13, X13 Yoga, and ThinkPad L Empowering collaboration in the hybrid workplace with Surface Hub 2S and Surface Hub 2 Smart Camera | Microsoft Devices Blog Xbox - Here's the Halo TV Series Story Trailer - Microsoft Announces More Xbox Game Pass Games for March - Report: Microsoft's Perfect Dark Reboot is Being Hit by High Turnover - Google Details New Tools to Make Google Play Games Multiplatform - Call of Duty: Warzone is Coming to Mobile Tips and Picks Tip of the week: Enable tabs in Windows 11 (Dev) File Explorer App pick of the week: Notion Enterprise picks of the week: Surprise! There's a Win Server release (or 2) coming this year. Changes are on the way for Microsoft's Partner Program. Beer pick of the week: Other Half Bang On Hosts: Leo Laporte, Mary Jo Foley, and Paul Thurrott Download or subscribe to this show at https://twit.tv/shows/windows-weekly Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit Check out Paul's blog at thurrott.com Check out Mary Jo's blog at AllAboutMicrosoft.com The Windows Weekly theme music is courtesy of Carl Franklin. Sponsors: plextrac.com/twit hackerrank.com/WW

This week, we hop on the yacht to discuss a pair of songs that have the TV in common. Then we have a discussion about what Yacht Rock is and why we disagree with the scale that we used. Download Episode191.mp3 In Your Earholes on Twitter Oliver on Twitter Jasen on Twitter 78 Episodes, 30 Good Ones on Twitter

Season Three, Episode Five: Drop The Bouillabaisse, was written, directed and edited by Kyle Olson, our Producer and Sound Designer is Ryan FitzPatrick. Our talent wrangler is Brooke Underveith! Starring Amy Shaw as Zinnia, Anastasia Plumb as Saffron, Kara Gallo as Goldie, Ryan FitzPatrick as the Steward, Christopher Soucy as The Quartermaster, and Justin Kent not only Vicious Swaa but Tim Brule and also Virgil! Our theme song is written and performed by Hedley Knights and our interstitial music is ‘Intended Force' by Kevin Macleod. The Swashbuckling Ladies Debate Society is a Ox and Hare Media production. Old format, new ideas.

Two-time Emmy winner David Page joins us to discuss among other things his great new book Food Americana. He changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives with Guy Fieri Before that, as a network news producer based in London, Frankfurt, and Budapest, he traveled Europe, Africa, and the Middle East doing two things: covering some of the biggest stories in the world and developing a passion for some of the world's most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the easternside before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three o'clock breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food featuresin between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food—its vast variations, its history, its evolution, and especially the dedicated cooks andchefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, and the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana

Two-time Emmy winner David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, as a network news producer based in London, Frankfurt, and Budapest, he travelled Europe, Africa, and the Middle East doing two things―covering some of the biggest stories in the world, and developing a passion for some of the world's most incredible food.Page walked through Checkpoint Charlie into East Berlin the night the Berlin wall opened, but his favorite memory of the eastern side before reunification remains the weisswurst sold under the S-Bahn elevated train. He was first served couscous by Moammar Khaddafy's kitchen staff while waiting in a tent to interview the dictator in Libya. Blood oranges at a three a.m. breakfast with Yasser Arafat. Wild boar prosciutto in Rome. Bouillabaisse in Marseille. Cheese pies in Tbilisi. Venison in Salzburg. Nonstop caviar in Moscow. He even managed to slip a few food features in between the headline stories, such as a profile of Germany's leading food critic, which turned out not to be the oxymoron one might assume.Once back in the states, Page has pursued his passion both personally and professionally. Show-producing Good Morning America, he was involved in a substantial amount of food coverage, including cooking segments by Emeril Lagasse. Creating Diners, Drive-Ins and Dives and hands-on producing its first eleven seasons took him deep into the world of American food―its vast variations, its history, its evolution, and especially the dedicated cooks and chefs keeping it vibrant. His next series, the syndicated Beer Geeks, dove deep into the intersection of great beer and great food. It is those experiences, that education, the discovery of little-known stories and facts that led Page to dig even deeper and tie the strands together in Food Americana.Learn more about Lyte. Hosted on Acast. See acast.com/privacy for more information.

We dive into a few various topics to see if we can find any podcast golden nuggets. Hosted by Lou, the three friends riff on topics such as "is that still a thing," "bad song lyrics," and "beer of the day." Includes the first installment of the soon-to-be-recurring segment "whatcha drinkin". Also includes "I don't know shit about...cars" where Jeromy ponders the finer points of bedroom wall porn posters. Hosted on Acast. See acast.com/privacy for more information.

Kim is an English teacher and he is an incredibly kind and bright man.Aix-en-Provence is situated in the south of France. Known as the "City of Counts" because the Counts of Provence once lived here, Aix-en-Provence has several impressive old aristocratic palaces. There are also hundreds of fountains: Aix-en-Provence is called the "City of a Thousand Fountains. “The population is of approximately 143,000.Connect with Kim:Facebook: https://m.facebook.com/profile.php?id=100008355274292Say Hi at: kpbsimms@gmail.comChapters:00:00 Opening02:14 Tell us about yourself04:36 Common ways of greeting people07:55 A little bit about cheese and wine09:42 Do you eat and drink only the things that were produced in your province?10:20 Aix is the most desirable city to live in France  13:07 Three aspects of your culture to put in a "time box" for the future15:26 Why are some people so crazy about French?18:05 Misconceptions people have about France25:41 Students study only for days a week26:58 Food to try in Aix28:16 Bouillabaisse stew29:17 Best time to visit Aix 33:04 How to say'Bye' in French 

Red Red Wine charted for British reggae band UB40 twice in the ‘80s, once in 1984 and again in 1988.  UB40 brought a “modern beat” to this cover of reggae artist Tony Tribe's 1969 version of Neil Diamond's 1967 hit about a guy drowning his sorrows. Check out UB40's video for Red Red Wine.Here's a version of them performing live with Astro's toasting break. Here's Tony Tribe's version from 1969.Here's Neil Diamond's version from 1967.Here's Shirley Ellis' Clapping Song from 1965, from which UB40's Astro interpolated lyrics for his toasting break. And here's the Light Crust Doughboys singing Little Rubber Dolly in 1939*****Recommendations:Cobra Kai is on Netflix, but watch Karate Kid firstThe Vow is on HBO, about the cult NXIVMCheck out Cleveland's own reggae band First Light at their 30th anniversary concert***AND***Visit our website at www.sickburnspod.com to leave a comment or a voicemail!Instagram @Sick_Burns_PodTwitter @Sick80sFacebook https://www.facebook.com/SickBurnsPodcastEmail us at Burningthe80s@gmail.com