Podcasts about Brine

John and Evan have a catch up about fast food joints and making dogfood before reporting the food news about Tallow, Mashies, Pickle Brine and Girl Scout Cookies that Will Kill You! Thanks for Listening!!!

Want to help the environment and try something new? Discover how eating invasive species can help the environment! Learn how proper prep avoids risky situations. Join radio hosts Rebecca Wanner aka 'BEC' and Jeff ‘Tigger' Erhardt (Tigger & BEC) with The Bend Radio Show & Podcast, your news outlet for the latest in Outdoors & Western Lifestyle News!   Season 5, Episode 228 Why Eat Invasive Species Like Swamp Rats?    Invasive species such as swamp rats, green iguanas, and feral hogs are wreaking havoc on local ecosystems, consuming native vegetation, and threatening wildlife. The U.S. Fish and Wildlife Service encourages people to hunt and eat these species to reduce their population and mitigate their environmental impact. While it might sound odd to consider eating swamp rats, they are often described as having a mild, rabbit-like flavor. Swamp rats were introduced to the U.S. for the fur trade but have since spread uncontrollably. They are prolific breeders, causing damage to wetlands by eating plant roots and accelerating erosion. Should You Try Swamp Rat Meat? If you're up for a culinary adventure, swamp rat meat can be a sustainable choice. Experienced chefs in Louisiana turn these rodents into gourmet dishes like gumbo and Nutria à l'Orange. Some even say it pairs wonderfully with wine, such as a vibrant Zinfandel, or with a refreshing beer. Though the idea might be daunting for some, swamp rats are not only eco-friendly but also tasty. One commenter on the Fish and Wildlife Service post above mentioned they thought swamp rat tasted like pork loin and found it delicious. If you're curious, it could be worth trying—especially if you're looking to support local ecosystems. A Delicious Alternative: Irish Corned Venison Recipe While swamp rat meat may not be for everyone, wild game offers numerous other flavorful and ethical alternatives. One such dish is Irish Corned Venison, a great way to enjoy venison, a lean and nutritious meat. Corned venison is easy to prepare and perfect for a family dinner or holiday meal. Ingredients for Irish Corned Venison: 4 pounds venison roast (any cut, ideally from the shoulder or leg) 1/2 Gallon Water 1/2 cup Cure (Tender quick) 1/2 cup Kosher Salt 1/3 cup White Sugar 1 TBSP Whole Peppercorns 1 TBSP Mustard Seeds 1 TBSP Coriander Seeds 1 TBSP Dried Thyme 1 TBSP Caraway Seeds 6 Bay Leaves   Instructions Prepare the Brine: In a large pot, combine the kosher salt, brown sugar, peppercorns, mustard seeds, coriander seeds, allspice, cinnamon, garlic, bay leaves, and pink curing salt. Add enough water to cover the venison and bring to a simmer. Stir until the salt and sugar dissolve completely. Cool the Brine: Once the brine is well-mixed and simmered, allow it to cool completely. This step is crucial for safety and flavor. Brine the Venison: Place the venison roast in a large non-reactive container (glass or food-safe plastic). Pour the cooled brine over the meat, ensuring it is fully submerged. Cover and refrigerate for about 5 days. Turn the venison once a day for even curing. Cook the Corned Venison: After the meat has cured, rinse it thoroughly to remove excess salt. Place it in an Instant Pot or Slow Cooker with about an inch of water. Cook until tender. (Example: Instant Pot - 50 Minutes on Pressure Cook with natural release. Slow Cooker - on High for 3-4 hours.) For extra flavor, you can add vegetables like carrots, potatoes, and cabbage during the last 30 minutes of cooking. Serve and Enjoy: Slice the corned venison thinly and serve with the vegetables. The tender, flavorful meat pairs beautifully with a simple mustard sauce or alongside your favorite potatoes. Conclusion: Embrace Wild Game and Sustainable Eating Eating invasive species and wild game like venison can help protect our environment while providing you with a unique and flavorful meal. Whether you're adventurous enough to try swamp rat meat or you prefer the familiar taste of venison, these meats are a sustainable way to support wildlife conservation. Try the Irish Corned Venison recipe for your next dinner and join the movement of eco-conscious eating. References https://www.fws.gov/story/2025-02/eat-invaders OUTDOORS FIELD REPORTS & COMMENTS Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow https://www.facebook.com/thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Jeff 'Tigger' Erhardt & Rebecca 'BEC' Wanner are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend.

More snow melt, more dog poops. Oswego takes down Plattsburg to head to The NCAA DIII Hockey Tournament. High Strangeness celebrates the Phoenix Lights. Sometimes you get an album you didn't ask for. What came first; the brine or the juice? And so much more on a Tuesdee!

Summary: In this episode, Justin and Adam explore the ancient art of brining, discussing its science, history, and practical applications in cooking. They delve into the benefits of brining for various meats, especially wild game, and share tips on how to effectively brine and corn meats. The conversation also touches on the historical significance of brining, tracing its origins from ancient civilizations to modern culinary practices, and highlights the resurgence of brining in contemporary cooking, including its role in fermentation and foraging. In this conversation, Adam and Justin delve into the intricacies of brining and corning meats, exploring various techniques, flavor profiles, and safety considerations. They discuss the importance of using different liquids and aromatics in brines, the significance of salt percentages, and the differences between brining and corning. The conversation also highlights creative ways to use corned meats in recipes, encouraging listeners to experiment with their culinary creations. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Corned Venison Hash Breakfast Burritos Venison and Wild Leek Hash Wood Fired Goose Breast Pastrami Margherita Pizza Triple Cheese Canada Goose Pastrami Sandwich Venison Pastrami Ancho and Chipotle Chile Smoked Venison Sausage Takeaways: Brining enhances flavor, tenderness, and preservation of meats. The process of brining involves a salt and water solution. Osmosis is key to the brining process, affecting protein structure. Different types of salt can yield different brining results. Brining times vary based on the type of meat or fish. Curing salts help inhibit bacterial growth during the brining process. Historical brining practices were essential for food preservation. Corned beef became popular in Ireland due to low salt taxes. Pastrami and Montreal smoked meat evolved from corned beef recipes. Brining can also be applied to foraged ingredients and fermentation. You can flavor brines with various aromatics like ginger and garlic. Different meats require different brining percentages for optimal results. Ham and other meats can also be cured and used creatively. Chapters: 00:00 The Art of Brining: Introduction 01:48 Brining Techniques and Tips 04:27 Understanding Brining: Science and Process 12:17 The Importance of Brining for Game Meat 15:44 Historical Perspectives on Brining 25:11 Brining Wild Foods and Foraged Ingredients 28:47 Exploring Flavorful Brines 31:39 Understanding Brine Percentages 34:57 The Art of Corning Meat 39:10 Curing vs. Corning: Key Differences 43:39 Creative Uses for Corned Meat 55:05 Experimenting with Brining Techniques Keywords: Brining, corning, preservation, flavor enhancement, cooking techniques, wild game, food history, fermentation, culinary tips, cooking methods, brining, corning, meat preservation, flavoring, cooking techniques, food safety, curing salts, recipes, culinary experimentation, wild game Learn more about your ad choices. Visit megaphone.fm/adchoices

On the next episode of the Move Swiftly Podcast, we welcome Brian Hite, Ph.D., widely known as "The High-Stakes Performance Whisperer." With over 30 years as a professional stuntman and a decade coaching elite military personnel, Brian has dedicated his career to transforming how individuals and organizations navigate high-pressure environments.Blending real-world expertise with academic rigor—holding a Ph.D. in Organizational Psychology and a Master's in Sport Psychology—Brian equips leaders, athletes, first responders, and creatives with game-changing strategies to reframe stress, master their mindset, and perform at their peak when it matters most.From Hollywood to the battlefield, Brian has seen firsthand how perception shapes performance. Whether through his FACTs methodology, programs like PressureX and PhaseX, or his podcast Flow Under Fire, he empowers people to break free from outdated thinking and unlock extraordinary results.Tune in as Brian shares actionable insights on resilience, mental toughness, and thriving under pressure—this is an episode you don't want to miss!#MoveSwiftlyPodcast #HighStakesPerformance #Resilience #BrianHite #MindsetMastery #Leadership

Prijava za februarsku ponudu na mejl: jovana@jovanamiljanovic.comCena je 97e.Pristup svim materijalima imate do kraja marta.

On the sunken deck of the Saber's Kiss, our heroes clash with the ghost of Captain Storm Eyes herself! Will they be able to put her down for good or permanently become part of her phantasmal crew? Tune in now!   Website: hideouslaughterpodcast.com Patreon: patreon.com/hideouslaughter Ko-Fi: https://ko-fi.com/hideouslaughterproductions  BESTOW CURSE RSS: https://feed.podbean.com/bestowcurse/feed.xml Etsy: https://www.etsy.com/shop/HideousLaughterPod Discord: https://discord.gg/ruG6hxB Email: thehideouslaughterpodcast@gmail.com Twitter: @laughterhideous Facebook/Instagram: @hideouslaughterpod Reddit: reddit.com/r/HideousLaughter Produced by Allard LaRue @ Lossless Productions Theme Song By Alexander Nakarada  

Andy and Dani finish their bird series! Is Dani being harsher than Andy for this ending? How are these people in LOVE?! It's sad when people die. Is there going to be a spin off because it seeeeeems like there should be one...Mirrored Heavens by Rebecca Roanhorse

Freezing rain has made it a slippery morning so people are advised to use caution. Ag meteorologist Stu Muck gives details on what can be expected the rest of the week, which includes strong winds and snow.Charitee Seebecker has a conversation with Charles Narveson, the Green County Highway Commissioner on how they use an unexpected product to keep their roads safe during the wintertime. This being cheese brine.It has been about a year since Wisconsin passed a legislation to allow heavier trucks on highways to transport dairy products. Stephanie Hoff talks with Luke Buholzer, the Vice President of Sales for Klondike Cheese Company, on the impact this legislation has had on their company.Humane societies are a great place to get a new pet for your family, but what does it take to help all these animals? Ben Jarboe is joined by Lisa Bernard, the Development and Communications Director at the Dane County Humane Society, to see how many people it takes to help nearly 4,300 animals a year.Matt Tranel, the Senior Dairy Market Advisor with EverAg, joins the show to speak to the impact the delayed tariffs have on the Dairy Industry. He also shares that the number of dairy cattle in the U.S. is shrinking, as well as how the Global Dairy Trade is helping the U.S. dairy market.See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

In this edition of The Naked Scientists: Samples back from space reveal tantalising insights into where the life-linked chemicals that kick-started biology on Earth could have come from. Also, the impact of China's DeepSeek AI model on society, finance, and the global tech market. And why imported olive trees turn out to be the perfect cover for stowaway snakes and insects... Like this podcast? Please help us by supporting the Naked Scientists

Argentina Lithium and Energy Corp. Vice President of Exploration Miles Rideout joined Steve Darling from Proactive to share promising results from the fourteenth exploration well at the Rincon West Project in Salta Province, Argentina. Sixteen representative brine samples, collected over a 225-meter interval, returned lithium concentrations ranging from 277 to 379 mg/l, confirming mid-grade lithium brines in the area. Rideout emphasized that all drill holes have demonstrated consistent lithium-bearing brines, reinforcing the company's geophysical model and exploration strategy. Argentina Lithium is currently working on a resource model for the western portion of Rincon West, adjacent to Rio Tinto's Rincon Project. This model will integrate ongoing pump test results from the project's initial rotary well. Additional rotary wells are planned, pending permit approval. Meanwhile, the provincial ministry is reviewing a drill permit application for the eastern Don Fermin block, an area with no previous drilling but strong geophysical indicators suggesting subsurface lithium-bearing brine targets. Covering 5,198.8 hectares of the Rincon Salar Basin, the Rincon West Project consists of three key property blocks. Drill hole RW-DDH-14 marks the fifth exploration well of a six-hole program at the Rinconcita II property, while the final hole (RW-RT-01), a deep rotary well beside RW-DDH-11, is currently undergoing a long-duration pump test. These results strengthen Argentina Lithium's position in the lithium exploration sector as the company advances resource modeling and prepares for further development at Rincon West. #proactiveinvestors #argentinalithium&energycorp #tsxv #lit #otcqx #lilif #BatteryMetals #RinconWest #EVBatteries #LithiumExploration #MiningStocks #CriticalMinerals #SustainableEnergy

Clan fans it's OVERREACTION TUESDAYS!!3 losses on the bounce

Call this part 2 of winter storm preparation. Doug, and callers share more tips on keeping those pipes working as the temperture drops in the 20's in Texas. TDOT is putting the brine on the roads and highways. What is the best way to remove it from your car so that your car doesn't rust? You don't want to miss the answers and sugesstions to this question. What will the speckle trout do once it gets cold? And where are the ducks and geese? I heard someone say they may be in El Campo,Tx. I'll let you decide. Does lures matter? Here's a tip. Never judge a lure. You have got listen to find out why, you should never judge a lure. This is some good stuff. Plus, Doug interviews Bill Brown from Big Easy Ranch. This ranch has it all for the outdoors sportsman. Be sure to listen because your next trip will be to Big Easy Ranch.

Check out this page from the Mono Lake Committee to see images discussed in this episode.   This episode Kelly and Amanda discuss a strange family of flies that live in liquids that would kill other animals. There are around 130 genera described in Ephydridae, but we mostly focus on two species endemic to California which live in the La Brea Tar Pits and Mono Lake. Tangents include the musical Wicked, bears, Christmas, Robin Hood, and deaths at National Parks.   Kelly's Field Notes for this episode: https://www.bugsneedheroes.com/episodes/sodanaut   Send us questions and suggestions! BugsNeedHeroes@gmail.com Join us on Instagram: https://www.instagram.com/bugsneedheroes/ Join us on Bluesky: https://bsky.app/profile/bugsneedheroes.bsky.social Join us on Reddit: https://www.reddit.com/r/BugsNeedHeroes Hosted by Amanda Niday and Kelly Zimmerman with editing by Derek Conrad with assistance from Chelsey Bawden Created by Derek Conrad and Kelly Zimmerman. Character artwork by Amanda Niday. Music is Ladybug Castle by Rolemusic.

Green County Highway Commissioner Chris Narveson is leading a unique initiative for snow and ice removal, using cheese brine as a more effective and environmentally friendly alternative to traditional salt. “We have an agreement with Grande Cheese in Juda. They specially formulate the cheese brine to our exact specifications,” said Narveson. The cheese brine, with a salt content of 22-23%, is used to pre-treat roads, creating a protective layer that helps improve traction and prevent snow buildup. Unlike traditional salt, cheese brine is not only effective, but also significantly reduces salt usage. “By using cheese brine, we’re reducing the amount of salt put on the roads, which is better for the environment,” Narveson explained. The brine is a waste product from the cheese industry, making it a sustainable solution.See omnystudio.com/listener for privacy information.

Have You Ever Made Brine To Melt The Ice & Snow https://www.audacy.com/989word The Charlie James Show Listen on Spotify : https://spoti.fi/3MXOvGP Apple Podcasts: https://podcasts.apple.com/us/podcast/the-charlie-james-show-podcast/id1547262821 Follow us on Social Media Join our Live Stream Weekdays - 3pm to 7pm Facebook: https://www.facebook.com/989word Rumble: https://rumble.com/c/c-2031096 X: https://twitter.com/989word Instagram: https://www.instagram.com/989word/ "Red Meat, Greenville." 01/08/25

“Callers Sound Off On SC Winter Weather Driving” “Have You Ever Made Brine To Melt The Ice & Snow” “Is Trump Using Greenland To Distract The Libs” “DEI & The Woke Firefighters Of California”

Happy New Year fam and friends. We're still here. Although the Wordle in 5 podcast came to a close in 2022, it's still getting downloads and love on Spotify even though it's no longer on Apple podcasts. So we thought we would splice all 32 episodes together here on the Filipino Time feed and create a Supercut. Some of them are pretty good! Others... hey well it's only 5 minutes so we're not sweatin' it. I particularly like the guest episodes (see list below) and Mourn (haha why were we so whiny?!). Wordle in 5 on Spotify 0:03:20 Aroma 0:08:20 Caulk 0:13:20 Shake w/ Kel 0:18:20 Dodge 0:23:20 Swill 0:28:30 Tacit 0:33:30 Other 0:38:30 Thorn 0:44:00 Trove 0:48:30 Bloke w/ Mallika 0:53:45 Vivid 0:58:30 Spill 1:03:45 Chant 1:08:45 Choke 1:13:45 Rupee 1:18:45 Nasty w/ Alex 1:23:45 Mourn 1:28:55 Ahead 1:33:55 Brine w/ Phil 1:38:55 Cloth 1:43:55 Hoard 1:48:55 Sweet 1:53:55 Month w/ Edna 1:59:00 Lapse 2:04:00 Watch 2:09:00 Today 2:14:00 Focus 2:19:00 Smelt 2:24:00 Tease 2:29:00 Cater w/ Edna 2:34:00 Found w/ Dave 2:39:00 Olive 2:44:10 Manly   Follow us on Instagram @filipinotimepod  

Welcome to a festive Christmas special of the Ducks Unlimited podcast! Join hosts Dr. Mike Brasher, Katie Burke, and Dr. Jared Henson as they celebrate the holiday season with special guest Malcom Reed from "How to BBQ Right." Malcom brings his expertise in barbecue and shares his experiences and favorite recipes, perfect for hunting camp and duck camp. Listen in for a delightful conversation filled with holiday cheer, barbecue tips, and memorable Christmas stories.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

Wwwhat's up swingaz? From the TBHQ in the grizzly lands of Wisconsin, welcome to Thrall's Balls episode 164! Mixed Drink of the Week (Johnnie: Kil'Jaeden from The Sunwell) 1 Bottle of Sparkling Red Wine (Get a reasonable bottle, 15$-20$ maybe, it's for a holiday event lets say) 4-6 Shots (4-6 Oz) of Whiskey of choice (Fireball is not a bad option here). 1/2 Lemon (Peel some skin with Brine off) 1/2 Orange (Peel some skin with Brine off) 1 tsp Cinnamon 1 tsp Nutmeg 1 tsp Allspice Next week: Sartharion (Obsidian Sanctum) Boomy WoW News 11.0.7 https://www.wowhead.com/news/war-within-11-0-7-patch-notes-siren-isle-racial-updates-and-more-353794 https://www.wowhead.com/news/heed-the-call-of-siren-isle-beginning-december-17-353793 https://www.wowhead.com/news/massive-crest-changes-in-11-0-7-and-into-season-2-more-crests-from-mythic-353615 TWW Dungeon Event https://www.wowhead.com/news/the-war-within-dungeon-event-now-live-earn-610-item-level-gear-353398 Warcraft Tarot https://www.wowhead.com/news/world-of-warcraft-the-official-tarot-deck-and-guidebook-now-available-353404 https://www.amazon.com/World-Warcraft-Official-Tarot-Guidebook/dp/B0CVW23DNC?&linkCode=sl1&tag=fanbyte_link-20&linkId=20080f3662dc7e9faf6612aa4c3db583&language=en_US&ref_=as_li_ss_tl Felcycle https://www.wowhead.com/news/felcycle-mount-now-obtainable-felcycle-update-8-353605 Giveaway Woolly drinks WAY too much mountain dew and has been accumulating a but ton of codes, so we are going to give away a Blazecycle or two! To enter: repost any of our social media posts! Literally any one. Old episode? Stupid meme? ANY of them! Instagram, Twitter, even our old TikTok stuff! All are @ThrallsBallsPod. Entry ends at 11:59 pm US Central time. Follow Us: @Woolly08 Twt Insta Bluesky @HunterGershom Twt @BoomyNation Twt YouTube Johnnie.Tips Discord, @Johnnie.Tips Insta CRAIIIIG! @CraigAddict Twt @ThrallsBallsPod Twt Email us with any feedback or questions: ThrallsBallsPodcast@gmail.com You can also leave us feedback on Spotify, Apple Podcasts or even in a specialized reviews channel on our Discord. Go to ThrallsBalls.com to find our Linktree. All our relevant links (including Discord) can be found there. Bye we love you be good! https://discord.gg/HuFkhagM3Z

2 sections- potential prohibitions of preparing salt water and pickling foods on Shabbat, using yam hamelach for eyes and other medicine-like items on Shabbat

2 sections- potential prohibitions of preparing salt water and pickling foods on Shabbos, using yam hamelach for eyes and other medicine-like items on Shabbos

Have you seen North Shore, the movie? Dave and Nat send us some moonshine (thank you!). Would you play pill roulette? What crime would you do that would prevent anyone else from ever doing in the future? We had Thanksgiving, we hope yours was awesome. Gym gets a rat in the attic, installs some gutter guards and installs Christmas lights. Foo worries that he's the only one that likes his smoked snacks. How hard do you go on turkey prep? Brine? Seasoning? Big display or smaller display for gaming? Plus more!

Join us as we talk with Teague Egan, CEO of EnergyX, about the future of lithium and its role in powering the global energy transition. From innovative extraction methods to advancements in battery technology, discover how EnergyX is shaping sustainable energy solutions and revolutionizing the electric vehicle industry.Also, check out our educational platform, IE Academy.

Text Rudy Now!In this episode, Rudy Stankowitz discusses the latest trends in the pool industry, including stock updates and the impact of Warren Buffett's investment in Pool Corporation. He emphasizes the importance of standing your ground as a business owner, particularly in customer service scenarios. The conversation also delves into the complexities of ionic strength in saltwater pools and concludes with a discussion on the necessity of contracts in the pool service industry to protect both service providers and clients.takeawaysThe pool industry is experiencing significant changes and growth.Warren Buffett's investment highlights the potential of Pool Corporation.Available Chlorine Content vs Percent Active Strength in chlorine productsSmall business owners must learn to stand their ground with customers.Ionic strength in saltwater pools presents unique challenges for maintenance.Contracts are essential for protecting business interests in the pool industry.Clear expectations in contracts can prevent misunderstandings with clients.Saltwater pools require careful management of water chemistry.Standing firm with clients can lead to greater respect and professionalism.Educating clients about contracts can foster trust and cooperation.The pool service industry is evolving, making contracts more important than everSound Bites"Things have been changin' this week.""Saltwater pools are becoming more popular.""Contracts have become an indispensable tool."#poolindustry, #stockupdates, #businessstrategies, #ionicstrength, #contracts, #customerservice, #smallbusiness, #poolmaintenance, #investment, #entrepreneurshipChapters00:00Weekly Wrap-Up and Market Insights11:19The Importance of Standing Your Ground in Business20:11Understanding Salt Water Pools and Ionic Strength31:00The Necessity of Contracts in the Pool Industry Support the showThank you so much for listening! You can find us on social media: Facebook Instagram Tik Tok Email us: talkingpools@gmail.com

Andy Kamenetzky is in for Travis. Him and D'Marco ask the question before Thanksgiving. To Brine? or Not to Brine? Do you brine your turkey? Also, we get to the latest news from the World Series Champions your Los Angeles Dodgers. Blake Snell has agreed to a 5 year deal according to reports. How can the Dodgers afford all these great players? Well it has to do with deferred money. We explain. How does Blake Snell fit into the Dodgers? we take your calls. D'Marco takes us into the FARR SIDE, he tells us a story about is playing career and will he brine his turkey? Learn more about your ad choices. Visit podcastchoices.com/adchoices

The Meat Dude Spencer Wirt is on Afternoons Live with Tyler Axness every week to answer all your meat related questions.See omnystudio.com/listener for privacy information.

Chicago Way w/John Kass (11/25/24): Joining John Kass & Jeff Carlin this week is a veteran, mother, politician, and conservative radio voice in Illinois, Jeanne Ives to talks about the need for Republicans in Illinois to stand up to Gov. JB Pritzker, what Donald Trump’s second term as President will mean for corruption in Illinois, […]

Explicit Aloha Podcast Episode 187 “Maui No Ka Oi/Dry Brine & Brisket” 0:00 In Maui For Shane Victorino‘s Celebrity Golf Tournament/ Shoutout @shanevictorino @mauigarrett @coppaloha Hot Date @chelseataito 3:40 Ka Ma'o Vision Alignment @miss.ipo @ekona.io @igzkatz @abel_cadillac @kamaohawaii 11:10 BJJ/ Jiu Jitsu & Relationships 16:06 Dry Brine & Brisket  --- Support this podcast: https://podcasters.spotify.com/pod/show/explicitalohapodcast/support

Winter holidays. Stocking up. Costco run. LOL and OMG. Netflix fight. Smuggling tarantulas. Facial scars. Bonfire 25th anniversary. New Michelin BBQ joints in Texas. Houston women's basketball. Slacklining record. Sabretooth kitten. Bread tie colors. Weekend recap. Entertainment news. Turkey prep.

This week, we talk to Nick Brine (who, as a teenager, worked on The Stone Roses' 2nd LP & Oasis' What's The Story Morning Glory and has worked with everyone from Nick Cave to Bruce Springsteen) about the legendary Welsh recording studio that Nick got his start in the doc Rockfield: The Studio On The Farm. We discuss all the legends that have recorded there from Hawkwind to Queen from The Beta Band to Shane MacGowan, how The Ward Brothers who created Rockfield transformed their family farm into the first residential recording studio in the world, using pig stalls for reverb chambers, Joe Meek, the birthplace of Britpop, dealing with the paparazzi, Kingsley's ability to spin yarns, Iggy Pop & David Bowie recording with a piece of cheese, the magic of the Welsh countryside, driving Robert Plant around, Roy Thomas Baker's gold toilet seat, the posh side of town vs the farmer side of town, Andy Wallace, Nick's very strange initial job interview, Nick's first two sessions with Sepultura and The Stone Roses, getting used to seeing rock bands walking around your small town, working with Oasis and Nick witnessing the legendary fight that broke them up, if the Stone Roses ever get any work done in the 14 months they were there, the Wonderwall wall, using bathroom hallways as vocal booths, building studios with members of the Darkness,Teenage Fanclub and so much more!If you want amazing stories about one of the most magical places that somehow created much of the greatest music ever made…you've got it on this week's episode of Revolutions Per Movie!!!REVOLUTIONS PER MOVIE:Host Chris Slusarenko (Eyelids, Guided By Voices, owner of Clinton Street Video rental store) is joined by actors, musicians, comedians, writers & directors who each week pick out their favorite music documentary, musical, music-themed fiction film or music videos to discuss. Fun, weird, and insightful, Revolutions Per Movie is your deep dive into our life-long obsessions where music and film collide.New episodes of Revolutions Per Movies are released every Thursday, and if you like the show, please subscribe, rate, and review it on your favorite podcast app.The show is also a completely independent affair, so the best way to support it is through our Patreon at patreon.com/revolutionspermovie. There, you can get weekly exclusive bonus episodes and physical goods just by joining!SOCIALS:@revolutionspermovieBlueSky: @revpermovie.bsky.socialTHEME by Eyelids 'My Caved In Mind'www.musicofeyelids.bandcamp.comARTWORK by Jeff T. Owenshttps://linktr.ee/mymetalhand Click here to get EXCLUSIVE BONUS WEEKLY Revolutions Per Movie content on our Patreon Hosted on Acast. See acast.com/privacy for more information.

This week we share an exclusive peak behind the curtain of our songwriting process.   LINKS  Follow @theauntydonnagallery on Instagram https://bit.ly/auntydonna-ig   Become a Patreon supporter at http://auntydonnaclub.com/   CREDITS   Hosts: Broden Kelly, Zachary Ruane, & Mark Bonanno   Producer: Lindsey Green Digital Producers: Nick Barrett, Jim Cruse & Tanya Zerek Audio Imager: Mitch Calladine  Supervising Producer: Elise Cooper   Managing Producer: Sam Cavanagh   Join The Aunty Donna Club: https://www.patreon.com/auntydonnaSee omnystudio.com/listener for privacy information.

The Little Man PooPants Sex Playlist  The Pun Man Did Woody Steal Will's Daughter's Cake? Got some feedback? Let us know here.See omnystudio.com/listener for privacy information.

He would have loved this flight @Eqbrewery @beachwoodbrewing @jesterkingbrewery @blackberryfarmbrewery @prettythingsbeer @fontaflorabrew #InMemory #CraftBeer #CraftBeer #BeerTasting Co hosts : Good ol Boy Dave, Good ol Boy Tim, Good ol Boy Mike, Good ol Boy Sparky, and Good ol Gal Julieanna SUDS  Episode – In this heartfelt episode, the Sips, Suds, & Smokes crew gathers for the second annual bottle share in memory of their beloved friend and former cast member, Good Old Boy Caperton. Known for his passion for saisons and his unyielding spirit, Caperton left an indelible mark on all who knew him. Join us as we share beers that Caperton would have loved, reminisce about his vibrant personality, and celebrate the joy he brought to their lives. Each bottle tells a story, whether it's a cherished memory of Caperton or a bold flavor reminiscent of his adventurous palate. As they sip and savor, the hosts also reflect on Caperton's infamous Kudzu reports and his unabashed disdain for Nazis, bringing laughter and nostalgia to the table. We taste and rate the following beer from 1-5:   6:45      Careful With That Aprium, Eugene – Lambic-inspired ale with Aprium 2016 release.    7% ABV.  Beachwood Blendery Long Beach, CA SUDS-5   14:16    Classic – Belgian-style Saison brewed with Belgian saison yeast and European noble-type hops.  6.3% ABV Blackberry Farm Brewery Maryville, TN SUDS-5   24:30    Our Finest Regards- English Barleywine.  12.1% ABV Pretty Things Beer & Ale Project Somerville, MA SUDS-5   30:53    Mr. Mingo – farmhouse simple saison with barley, wheat, and roselle hibiscus flowers then dry-hopped with more hibiscus flowers.  4.8% ABV Jester King Brewery Austin, TX  SUDS-3   36:50    Keeping Memories- Solera Foeder Farmhouse Ale- 6% ABV Equilibrium Brewery Middletown, NY in collab with Keeping Together Chicago, IL SUDS-5   42:49    High Like A Dove – Appalachian Wild Ale fermented with local blueberries and conditioned on vanilla and nutmeg.  6.4% ABV.  Fonta Flora Brewery Nebo, NC SUDS-4   After credits rolled – we were drinking Brine – mixed culture saison brewed with oyster, sea salt, barley, rye and smoked wheat.  5.2% ABV Fonta Flora Brewery Nebo, NC  SUDS-4   info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast. Check out Good ol Boy Dave on 60 Second Reviews https://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here: https://amzn.to/2Xblorc The easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes”  Credits: TITLE: Maxwell Swing PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Flapperjack PERFORMED BY: Texas Gypsies COMPOSED BY: Steven R Curry (BMI) PUBLISHED BY: Alliance AudioSparx (BMI) COURTESY OF: AudioSparx   TITLE: Back Roads PERFORMED BY: Woods & Whitehead COMPOSED BY: Terry Whitehead PUBLISHED BY: Terry Whitehead COURTESY OF: Terry Whitehead Post production services : Pro Podcast Solutions Advertising sales: Contact us directly Content hosting services:  Earshot, Radio4All, PodBean Producer: Good ol Gal Julieanna & Good ol Boy Dave Bottle Share, Craft Beer, Belgian Lambic, Barley Wine, Farmhouse Ale, Saison, Beer Tasting, Equilibrium Brewery, Beechwood Blendery, Jester King Brewing, Blackberry Farms, Pretty Things Beer, David Caperton Tribute, Sour Beers, Beer Cellaring, Beer Ratings, Pink Floyd Beer, Hibiscus Beer, Solera Beer, Appalachian Wild Ale https://www.eqbrew.com/   https://www.beachwoodbrewing.com/blendery/ https://jesterkingbrewery.com/ https://www.blackberryfarmbrewery.com/ https://prettybeer.com/ https://fontaflora.com/ https://www.pinkfloyd.com/ https://www.keepingtogether.com/

He would have loved this flight@Eqbrewery @beachwoodbrewing @jesterkingbrewery @blackberryfarmbrewery @prettythingsbeer @fontaflorabrew #InMemory #CraftBeer #CraftBeer #BeerTasting Co hosts : Good ol Boy Dave, Good ol Boy Tim, Good ol Boy Mike, Good ol Boy Sparky, and Good ol Gal Julieanna SUDS  Episode – In this heartfelt episode, the Sips, Suds, & Smokes crew gathers for the second annual bottle share in memory of their beloved friend and former cast member, Good Old Boy Caperton. Known for his passion for saisons and his unyielding spirit, Caperton left an indelible mark on all who knew him. Join us as we share beers that Caperton would have loved, reminisce about his vibrant personality, and celebrate the joy he brought to their lives.Each bottle tells a story, whether it's a cherished memory of Caperton or a bold flavor reminiscent of his adventurous palate. As they sip and savor, the hosts also reflect on Caperton's infamous Kudzu reports and his unabashed disdain for Nazis, bringing laughter and nostalgia to the table. We taste and rate the following beer from 1-5:  6:45      Careful With That Aprium, Eugene – Lambic-inspired ale with Aprium 2016 release.    7% ABV.  Beachwood Blendery Long Beach, CA SUDS-5 14:16    Classic – Belgian-style Saison brewed with Belgian saison yeast and European noble-type hops.  6.3% ABV Blackberry Farm Brewery Maryville, TN SUDS-5 24:30    Our Finest Regards- English Barleywine.  12.1% ABV Pretty Things Beer & Ale Project Somerville, MA SUDS-5 30:53    Mr. Mingo – farmhouse simple saison with barley, wheat, and roselle hibiscus flowers then dry-hopped with more hibiscus flowers.  4.8% ABV Jester King Brewery Austin, TX  SUDS-3 36:50    Keeping Memories- Solera Foeder Farmhouse Ale- 6% ABV Equilibrium Brewery Middletown, NY in collab with Keeping Together Chicago, IL SUDS-5 42:49    High Like A Dove – Appalachian Wild Ale fermented with local blueberries and conditioned on vanilla and nutmeg.  6.4% ABV.  Fonta Flora Brewery Nebo, NC SUDS-4 After credits rolled – we were drinking Brine – mixed culture saison brewed with oyster, sea salt, barley, rye and smoked wheat.  5.2% ABV Fonta Flora Brewery Nebo, NC  SUDS-4 info@sipssudsandsmokes.com X- @sipssudssmokes IG/FB - @sipssudsandsmokes Sips, Suds, & Smokes® is produced by One Tan Hand Productions using the power of beer, whiskey, and golf.  Available on Apple Podcasts, YouTube Music, Spotify, Pandora, iHeart, and nearly anywhere you can find a podcast.Check out Good ol Boy Dave on 60 Second Reviewshttps://www.instagram.com/goodoleboydave/ Enjoying that cool new Outro Music, it's from Woods & Whitehead – Back Roads Download your copy here:https://amzn.to/2XblorcThe easiest way to find this award winning podcast on your phone is ask Alexa, Siri or Google, “Play Podcast , Sips, Suds, & Smokes” Credits:TITLE: Maxwell SwingPERFORMED BY: Texas GypsiesCOMPOSED BY: Steven R Curry (BMI)PUBLISHED BY: Alliance AudioSparx (BMI)COURTESY OF: AudioSparxTITLE: Back RoadsPERFORMED BY: Woods & WhiteheadCOMPOSED BY: Terry WhiteheadPUBLISHED BY: Terry WhiteheadCOURTESY OF: Terry WhiteheadPost production services : Pro Podcast SolutionsAdvertising sales: Contact us directlyContent hosting services:  Earshot, Radio4All, PodBeanProducer: Good ol Gal Julieanna & Good ol Boy Dave

Brine A Polooza Announcement & Presidential Qualities PollSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's recipe is How To Brine Pork Chops.Here are the links to some of the items I talked about in this episode: #adMeasuring CupMeasuring SpoonsHow to Brine Chicken BreastsThe Best Turkey BrineHow to BrineGrilled Pork ChopsBaked Pork ChopsHow to Cook Pork Chops PerfectlyInstant Read ThermometerThis episode was also published in January, 2023.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 hereHave a great day! -Christine xo

This week's guest is the co-founder of Barrel + Brine, RJ Marvin. Barrel + Brine is a food and beverage company located in Buffalo, New York, specializing in pickled foods, kimchi, and kombucha.  We talk about leaving the restaurant business to get into the pickling business and returning to the restaurant business to help complement the store. RJ shares his thoughts on packaging design, packaging his own food, and how he intends to grow the business thoughtfully. And the Bills- of course we talked about the Buffalo Bills.Barrel + Brine

Chef Paul Callahan is the Executive Chef and a Partner at Vino E Vivo in Exeter, NH. Chef Paul was previously on the show in 2015 for episode 135! Chef Paul left Brine and Ceia in Newburyport, MA, two restaurants he was running, in 2019 because he was feeling burnt out. He then attempted to turn his homestead into a farm-to-table restaurant/kitchen and permaculture. When those plans fell through, he ended up back in kitchens. He eventually landed at Vino E Vivo as Executive Chef. Since starting there in 2019, he has increased revenue 4x.  Today's sponsors: Restaurant Technologies the company that helps restaurants, “Control the kitchen chaos.” With RT's total oil management, you get: Dependable fresh bulk cooking oil delivery; Filtration + oil usage monitoring and reporting; Used cooking oil pick-up, and recycling; And say goodbye to messy, dangerous restaurant rendering tanks-yuck. RT's end-to-end cooking oils solution helps you manage your used cooking oil storage, collection, and recycling- conveniently, safely, and cleanly- with no upfront costs. Head to www.RTI-inc.com, and let them know the Restaurant Unstoppable Podcast sent you their way. MarginEdge: Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that allows you to seamlessly manage all aspects of your business from one central location. Track food costs in real time, make inventory faster and less tedious, easily cost out your recipes, and get a daily P&L so you always know where you stand. See how it works at marginedge.com/unstopabble. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. National Council for Mental Health and Wellbeing -  Create healthier, more engaged employees with Mental Health First Aid at Work for Restaurants. This training teaches employees how to recognize and respond to signs and symptoms of mental health or substance use challenges. It's trusted by leading companies, offers flexible training options to adapt to the often- unpredictable restaurant and food services environments, and it's developed and delivered by experts. Visit MentalHealthFirstAid.org/Restaurants to learn more OR use this link: CLICK HERE Contact the guest: Website: https://www.vinoevivo.com/ Instagram: @vinoevivo_nh Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

The Spiritual Life of Anne Brine | Particular Pilgrims "Anne's early Christian experience was similar to many others in that immediately after conversion, spiritual joys flooded in. She quaintly says, 'I was for a considerable time, as it were, dandled on the knee of Love. At sometimes I was in such transports of joy as cannot be expressed'. The relief of conscience and clarity of faith overwhelmed her in thankfulness." For more information, visit CBTSeminary.org --- Support this podcast: https://podcasters.spotify.com/pod/show/cbtseminary/support

The Spiritual Life of Anne Brine | Particular Pilgrims "Anne's early Christian experience was similar to many others in that immediately after conversion, spiritual joys flooded in. She quaintly says, 'I was for a considerable time, as it were, dandled on the knee of Love. At sometimes I was in such transports of joy as cannot be expressed'. The relief of conscience and clarity of faith overwhelmed her in thankfulness." For more information, visit CBTSeminary.org

In this episode on the life of Anne Brine we will hear in her own words of her teenage conversion and then I'll make a few observations. For more information, visit CBTSeminary.org --- Support this podcast: https://podcasters.spotify.com/pod/show/cbtseminary/support

In this episode on the life of Anne Brine we will hear in her own words of her teenage conversion and then I'll make a few observations. For more information, visit CBTSeminary.org

In this podcast, the particular pilgrims we most frequently study are pastors, ordinarily the leaders in Calvinistic Baptist life. Most of them were married, but we usually know little about their wives. Sometimes we don't even know their first names! For more information, visit CBTSeminary.org --- Support this podcast: https://podcasters.spotify.com/pod/show/cbtseminary/support

In this podcast, the particular pilgrims we most frequently study are pastors, ordinarily the leaders in Calvinistic Baptist life. Most of them were married, but we usually know little about their wives. Sometimes we don't even know their first names! For more information, visit CBTSeminary.org

Greg tells us about his old family heirloom: 57-year-old die. He also explains his love for drinking pickle juice, the dollar store, and snapping ginger in half at the grocery store. Then, Pablo Torre is here to discuss Kamala Harris' Vice Presidential pick of Tim Walz and why he is a "fun guy" to root for as your "normal average dad." He also learns of Greg purposefully killing his avocado tree, hears tajín used as a slur, and explains why he's talking about Hitler so often. Learn more about your ad choices. Visit podcastchoices.com/adchoices

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices