Podcasts about broil

On today's episode  I start off with my weekend misadventure at a taco spot in Suffolk Long island, this was the most gentrified restaurant i have been to, you can tell none of the cooks spoke a word of Spanish, it was quite impressive how bad it was. If you can't tell from reading this that i was highly disappointed a whole week later, yeah. I also got to do some shopping for the girlies in my life and we need to do something with the naming of some of the products they use. Highly inappropriate just like this episode. From there I end up in the cold streets of Roblox aka the Bronx, we were in BoBaine Bity selling hello kitty jello. Felt like i was back in 2003 living a normal life. SERIUS JONES - HEIR TO THE THRONECYHI - LA LEAKERS FREESTYLE(00:00 - 32:30)I have a new not so new segment which is about movie reviews and spoilers. This week i speak about  a 90's throwback “daylight” where Sylvester Stallone is fighting a cave in outside of the ring.  It was a good movie from its time but there was a lot of scenes that didn't make any sense, and they definitely exaggerated the size of the tunnel, me and others that have never been to the Lincoln Tunnel were bamboozled. Bunch if fibbers.(32:31 - 41:46)I then jump into The Cool Report  where i discuss  local crime in my area, and the waste of police force for one person. They called in everyone to catch one man suspected of being part of a car theft ring in NYC. They had multiple agencies and robots, that sounded so crazy to me, they had snipers ready to take the shots at someone that didn't even put up a fight. From there i talk about Dr Mark Lamont Hill and how they tried to Delroy Del Lindo and it was hilarious. P Morgan really tried it. Then we jump Linda McMahon vs Harvard and boy oh boy did she get washed. It should have really been PPV she really missed the bag with that one. (41:47 - 57:31)We then step into a segment where the listeners ask me 3 questions about myself or just randomness. A character asks me about Sinners again and i had to set the oven to Broil since they wanted examples on how it was not an original piece. Brother oh Brother wrong one for that argument. Another one wants to know if your phone has ever suggested disrespectful ads to you and the answer is yes, yes 1000s times. No commercials i don't need pills to get taller, sheesh. Than i get a question i was considering ducking but i went down the rabbit hole. Kanye drops a video for his 4eil hitter song and they pulled it from a lot of streaming services. Now i do not agree with hate speech but i don't think that song qualifies neither does the video. wait wait wait now he does end it with that's mans speech but he spoke more of his life than anything else. So i don't know how to feel on subject especially when there is already hate speech and music on a lot of DSP's. (57:32 - 01:22:22)Then we have 2 fans ask us a questions for PTL where we get asked the tough questions where we place ourselves in their shoes. Like is it okay to have a suggestion box on each other during a relationship. I want to know how far can i go with suggestions, like how far is too far. Another lover wants to know if she's the problem or her partner . I think we can never know and sometimes it is left unspoken. So basically her man left her it got things shaking with someone else and seems to be happier.  So was he unhappy recently with her or was he ever happy to begin with. Was she just a safe haven until the right one came by. The world will never know(01:22:23 - 01:31:33)THE FINi give thank to everyone that shows us love and wish y'all the best on the journey called life.(01:31:34 - 01:33:49)please continue to like, share, comment and subscribe.PEACE OUT!!!! For questions to be answered on Part time lover please email @nospecialcharacterspod@gmail.comTIME CODEINTRO/ WHAT'S NEW - 00:00MOVIE REVIEW - 32:31THE COOL REPORT - 41:47ASK ME A QUESTION - 57:32PART TIME LOVER - 01:22:23OUTRO - 01:31:34

Let's be honest, holiday gatherings (like that big Easter feast we just enjoyed, or any fun spring get-together!) are awesome, but sometimes the cooking part can feel a bit daunting, right? You want amazing flavor, maybe something a little bit healthier, but who has time for hours of complicated prep? Well, ditch the drab and dial up the delicious, because Celebrity Chef George Duran – that culinary wizard you know and love from Food Network, TLC, and countless TV appearances – is swooping in like a kitchen superhero! He's bringing his signature energy and smart cooking secrets to help you whip up impressive, fresh flavors using trusted, time-saving staples: Dorot Gardens® and Mighty Sesame®. Forget fussy chopping and messy jars! George has crafted two incredible, "better-for-you" recipes that are bursting with taste and designed for real life: Cozy Up with a Twist: The Plant-Forward Herbed Shepherd's Pie!

Want to stay at the Park Street Inn? Click here to reserve a room - ⁠https://secure.thinkreservations.com/theparkstreetinn/reservations⁠Sign up on our email list for more recipes, hospitality tips and special discounts to our inn - https://theinnkeepercouple.myflodesk.com/e81a3tzvlyFollow our inn on instagram - https://www.instagram.com/theparkstreetinn/Follow the Innkeeper couple - https://www.instagram.com/theinnkeepercouple/Recipe - Bacon & Brie Frittata 8 slices bacon, chopped • 8 large eggs • 1/2 cup (119 g) heavy whipping cream • 2 cloves garlic, minced • 1/2 tsp (0.5 tsp) salt • 1/2 tsp (0.5 tsp) pepper • 4 ounces (113.4 g) brie, sliced thin• Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tbsp of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding. 
 • In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides. • Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10. Layer the sliced brie overtop. Sprinkle with the remaining bacon. 
 • Preheat the broiler to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown,2 to 5 minutes, watching carefully to make sure it doesn't burn.Remove from oven & let cool before serving. Enjoy!!

Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list. 2Bears5K is BACK and we're bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com Follow Jim Norton: https://www.instagram.com/jimnorton Follow Nikki Norton: https://www.instagram.com/msnikkinorton This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Skewers with Kimchi Fried Rice Shrimp Teriyaki Kabobs * 6 bacon slices cut into thirds * 1 LBS raw shrimp * 8 oz package baby bella mushrooms * 16 cubed fresh pineapple * 1 tsp garlic pepper seasoning * ½ honey teriyaki sauce * 12 slices of bacon 1. Let shrimp marinade in teriyaki sauce for 12 hours 2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning 3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking. 4. Cook bacon, crumble, and sprinkle on top of shrimp Lamb Lollipops: * 1 LBS lamb chops * 1 cup brown sugar * ½ TBS ground ginger * 3 cloves garlic * ½ cup soy sauce * 1 TBS sambal chili garlic paste * 2 TBS EVOO 1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours. 2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked. Miso Black Cod Skewers: * ½ cup mirin * ½ cup sake * 2/3 cup miso paste * 2/3 cup cane sugar * 2 Cod filets 1. Boil the mirin and sake for 3 minutes 2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool. 3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours. 4. Broil the fish for around 7 minutes. Suya Beef Stickers: * 2 rib eye steaks * ¼ cup roasted peanuts * 1 TBS garlic powder * 1 TBS onion powder * 1 ½ tsp smoked paprika * 1 TBS white pepper * 1 TBS cayenne pepper * 1 TBS hot ground pepper * 1 TBS chicken bouillon * 2 TBS vegetable oil * Salt to taste 1. Preheat oven to 450 and lightly spray cooking sheet with oil. 2. Peel roasted peanut and grind them, careful not to turn them into a paste. 3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts. 4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour. 5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked. Kimchi-Fried Rice * 2 cups cooked rice * ¼ cup water * 1 cup chopped kimchi * ¼ cup kimchi juice * 2-3 TBS gochujang * 3 tsp toasted sesame oil * 1 tsp vegetable oil * 1 TBS roasted sesame seeds * Furikake 1. Heat oil in pan and stir fry kimchi 2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well. 3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list. 2Bears5K is BACK and we're bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com Follow Jim Norton: https://www.instagram.com/jimnorton Follow Nikki Norton: https://www.instagram.com/msnikkinorton This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Skewers with Kimchi Fried Rice Shrimp Teriyaki Kabobs * 6 bacon slices cut into thirds * 1 LBS raw shrimp * 8 oz package baby bella mushrooms * 16 cubed fresh pineapple * 1 tsp garlic pepper seasoning * ½ honey teriyaki sauce * 12 slices of bacon 1. Let shrimp marinade in teriyaki sauce for 12 hours 2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning 3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking. 4. Cook bacon, crumble, and sprinkle on top of shrimp Lamb Lollipops: * 1 LBS lamb chops * 1 cup brown sugar * ½ TBS ground ginger * 3 cloves garlic * ½ cup soy sauce * 1 TBS sambal chili garlic paste * 2 TBS EVOO 1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours. 2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked. Miso Black Cod Skewers: * ½ cup mirin * ½ cup sake * 2/3 cup miso paste * 2/3 cup cane sugar * 2 Cod filets 1. Boil the mirin and sake for 3 minutes 2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool. 3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours. 4. Broil the fish for around 7 minutes. Suya Beef Stickers: * 2 rib eye steaks * ¼ cup roasted peanuts * 1 TBS garlic powder * 1 TBS onion powder * 1 ½ tsp smoked paprika * 1 TBS white pepper * 1 TBS cayenne pepper * 1 TBS hot ground pepper * 1 TBS chicken bouillon * 2 TBS vegetable oil * Salt to taste 1. Preheat oven to 450 and lightly spray cooking sheet with oil. 2. Peel roasted peanut and grind them, careful not to turn them into a paste. 3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts. 4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour. 5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked. Kimchi-Fried Rice * 2 cups cooked rice * ¼ cup water * 1 cup chopped kimchi * ¼ cup kimchi juice * 2-3 TBS gochujang * 3 tsp toasted sesame oil * 1 tsp vegetable oil * 1 TBS roasted sesame seeds * Furikake 1. Heat oil in pan and stir fry kimchi 2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well. 3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake Learn more about your ad choices. Visit megaphone.fm/adchoices

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn't want to make the toffee. Regular sugar didn't caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can't get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!  Espresso Toffee Creme Brulée  makes 6 ramekins 3.5” x 1.5” 2 1/2 cups heavy cream 1/2 cup whole milk 1 1/2 tablespoons instant espresso powder 5  large egg yolks  1/2 cup granulated sugar 1/2 teaspoon vanilla extract pinch of salt Garnish whipped cream toffee bits Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping. Toffee Topping 1/2 cup butter 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it's hard and shatters when you bite it, that's hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping. How to broil toffee topping Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn't brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

This weeks guest takes us on a journey through a dubbed out, Ragga & Jump Up infused junglescape.  Representing Brooklyn, NY by way of London, UK please welcome, Dj London Broil. Born in the heart of London and a fixture in New York's vibrant music scene, DJ London Broil has been bringing  the raw energy of vintage Ragga Jungle to every set since moving to NYC in 1995. Playing dnb in small clubs across the city, captivating audiences with his signature mashups, dubs, and love for epic  drops. Learn more about the man here. https://on.soundcloud.com/6VFo4zx12zv9F5yNA      

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX 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 CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

Musician Brantley Gilbert and comedian John Crist swing by my Nashville kitchen for a star-studded menu. I make them Matthew McConnaughey's tuna salad, Snoop Dogg's fried bologna, and Matty Matheson's tomato soup while we talk being California-sober and group vasectomies. Brantley also relives his viral moment – when his wife gave birth to their child DURING his show. KITCHEN PROVIDED BY: https://beautyonbeech.com Follow Brantley Gilbert: https://www.instagram.com/brantleygilbert Follow John Crist: https://www.instagram.com/johnbcrist This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX 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 CELEBRITY SOUP AND SANDWICHES Tuna Fish Melt Ingredients: * ½ cup mayo * 2 tsp white wine vinegar * 1 tbs lemon juice * 2 tsp wasabi paste * Touch of agave * Touch of Italian dressing * 3 tbs finely chopped red onion * 3 tbs finely chopped Gherkin dill pickles * 1/3 cup crispy jalapeno chips * ¼ cup chopped apple * ½ cup corn * ½ cup frozen peas * 10 ounces tuna * White bread * American cheese Steps: 1. Mix all ingredients well (not including bread and cheese) 2. Add tuna mixture and American cheese to bread and toast on griddle. Bologna Sandwich Ingredients: * White bread * Beef bologna * Deluxe American cheese * Yellow mustard * Barbeque chips Steps: 1. Make slits in bologna and cook on skillet 3-4 minutes each side. Once you're cooking the second side, add BBQ chips and a slice of cheese on top, cooking until melted. 2. Spread mustard onto bread slices then add bologna, cheese and BBQ chip combination and add back to griddle to toast bread. Deviled Eggs Ingredients: * 12 eggs * 1/3 cup mayonnaise * 2 tbs pickle relish * 1 ½ tsp Dijon mustard * Salt * Pepper * Paprika Steps: 1. Add eggs to boiling water and cook for 10 minutes. Peel eggs and remove the cooked yolk. Mash egg yolks in bowl and set to the side. 2. Add egg yolks, mayonnaise, pickle relish and mustard mixing well. 3. Add mixture to plastic baggie and pipe into egg whites. Top with salt, pepper, and paprika. Matty Matheson's Tomato Soup Ingredients: * 12 hothouse tomatoes * 1 red onion * 3 jalapenos * 3 garlic cloves * ½ cup EVOO * Salt and pepper * 2 cups tomato puree * 6 cups vegetable stock * Heavy cream * Parmesan * Croutons Steps: 1. Preheat oven to broil. Broil tomatoes, red onion, jalapenos, garlic, olive oil with salt and pepper to taste. 2. Transfer charred veggies into Dutch oven, adding tomato puree and vegetable stock. Bring this to a rolling boil then lower the heat to low, and cook for 30 minutes covered. 3. Puree the entire soup, top with parmesan and croutons. Learn more about your ad choices. Visit megaphone.fm/adchoices

From infusing their product with innovative technology to supplying retailers with an impactful story tell tell year round, Broil King is helping keep the conversation going around outdoor cooking and entertainment.

Today's recipe is Classic London Broil.Here are the links to some of the items I talked about in this episode: #adMarinaded Beef on the TheCookfulChef's KnifeCutting BoardWire RackRimmed Sheet PanLarge Cast Iron SkilletProbe ThermometerAll New Chicken CookbookThis episode was also published in December, 2022.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

Flopcast episode 645! The Mayor of Chickentown joins Kevin and Kornflake as our look back at Dragon Con 2024 continues! This time we’re covering Friday and Saturday, when the convention was so crowded that we could not have squished one more nerd into Atlanta. Our coverage includes: The Geek Girls Run! The ESO Network’s Freaks and […] The post Flopcast 645: Dragon Con Recap Part 2 – Broil the Scientists appeared first on The ESO Network.

The Mayor of Chickentown joins Kevin and Kornflake as our look back at Dragon Con 2024 continues! This time we're covering Friday and Saturday, when the convention was so crowded that we could not have squished one more nerd into Atlanta. Our coverage includes: The Geek Girls Run! The ESO Network's Freaks and Geeks 25th Anniversary panel! More panels on punk rock sci-fi, Office Space, Aquaman, cicadas, and apes! Monty Python's John Cleese! Flute-playing astronaut Cady Coleman! A super-weird (as usual) round of Sci-Fi Explosion! And perhaps a naughty Star Trek puppet show too! It was all quite exhausting, and yikes, we still had two days to go. Stock up on mead and cheese (that's our Dragon Con health plan) and enjoy... Running Geek Girl on YouTube! Felt Nerdy! Sci-Fi Explosion! And our regular links... The Flopcast website! The ESO Network! The Flopcast on Facebook! The Flopcast on Instagram! The Flopcast on Mastadon! Please rate and review The Flopcast on Apple Podcasts! Email: info@flopcast.net Our music is by The Sponge Awareness Foundation! This week's promo: Monkeeing Around!

Para Superstar Sydney Collier joins us with an update on the Paralympics and her new book: Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games. Auditor Melanie stops by with her fall recipe called One Pan Autumn Chicken Dinner and some Realli Bad Adz. Listen in…HORSES IN THE MORNING Episode 3514 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings.Guest: Sydney Collier on her new book: "Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games"Guest: Melanie Miksovsky - Auditor Recipe of the Month - A Fall Dish: One Pan Autumn Chicken DinnerLink: “The Cowboy and the Queen”Follow Horse Radio Network on TwitterAdditional support for this podcast provided byKentucky Performance Products, CareCredit,My New Horse, and Listeners Like You!Time Stamps:06:13 - Daily Whinnies14:00 - Sydney Collier24:45 - Melanie Miksovsky44:40 - Realli bAd AdzOne Pan Autumn Chicken Dinner(Could be Vegetarian with some chewy tofu)Ingredients5 (6 - 7 oz) bone-in, skin on chicken thighs4 Tbsp olive oil, divided1 1/2 Tbsp red wine vinegar3 cloves garlic, minced (1 Tbsp)1 Tbsp each minced fresh thyme, sage and rosemarySalt and freshly ground black pepper1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes1 lb Brussels sprouts, sliced into halves2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick2 shallot bulbs, peeled and sliced about 1/4-inch thick4 slices hickory smoked bacon, chopped into 1-inch pieces2 Tbsp chopped parsley, for garnish (optional)InstructionsPreheat oven to 425 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.Set chicken thighs over veggie/apple layer.Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.Garnish with parsley if desired and...

Para Superstar Sydney Collier joins us with an update on the Paralympics and her new book: Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games. Auditor Melanie stops by with her fall recipe called One Pan Autumn Chicken Dinner and some Realli Bad Adz. Listen in…HORSES IN THE MORNING Episode 3514 – Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek, Jamie Jennings.Guest: Sydney Collier on her new book: "Beyond Expectations: An Extraordinary Equestrian Journey from Deadly Diagnosis to the Paralympic Games"Guest: Melanie Miksovsky - Auditor Recipe of the Month - A Fall Dish: One Pan Autumn Chicken DinnerLink: “The Cowboy and the Queen”Follow Horse Radio Network on TwitterAdditional support for this podcast provided byKentucky Performance Products, CareCredit,My New Horse, and Listeners Like You!Time Stamps:06:13 - Daily Whinnies14:00 - Sydney Collier24:45 - Melanie Miksovsky44:40 - Realli bAd AdzOne Pan Autumn Chicken Dinner(Could be Vegetarian with some chewy tofu)Ingredients5 (6 - 7 oz) bone-in, skin on chicken thighs4 Tbsp olive oil, divided1 1/2 Tbsp red wine vinegar3 cloves garlic, minced (1 Tbsp)1 Tbsp each minced fresh thyme, sage and rosemarySalt and freshly ground black pepper1 large sweet potato (about 16 oz) (I leave unpeeled), chopped into 3/4-inch cubes1 lb Brussels sprouts, sliced into halves2 medium fuji apples, cored and sliced into half moons about 3/4-inch thick2 shallot bulbs, peeled and sliced about 1/4-inch thick4 slices hickory smoked bacon, chopped into 1-inch pieces2 Tbsp chopped parsley, for garnish (optional)InstructionsPreheat oven to 425 degrees. Pour 2 Tbsp olive oil, red wine vinegar, garlic and herbs into a gallon size resealable bag. Add chicken, season with salt and pepper then seal bag and massage mixture over chicken while working to evenly distribute herbs. Set aside and let rest while chopping veggies.Place sweet potato, Brussels sprouts, apples and shallot on an 18 by 13-inch rimmed baking sheet. Drizzle with remaining 2 Tbsp olive oil then toss to evenly coat, season with salt and pepper to taste. Spread into an even layer.Set chicken thighs over veggie/apple layer.Separate any pieces of bacon that may be stuck together then sprinkle bacon over veggie apple mixture. Roast in preheated oven until chicken and veggies are golden brown, about 30 - 35 minutes (chicken should register 165 in center). Broil during last few minutes for a more golden brown crispy skin on chicken if desired.Garnish with parsley if desired and...

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

In today's episode, you will learn a series of vocabulary words that are connected to a specific topic. This lesson will help you improve your ability to speak English fluently about a specific topic. It will also help you feel more confident in your English abilities.5 Vocabulary Words Related to the topicPoach (verb): To cook food gently in simmering liquid. Example Sentences: Poach eggs in low-fat milk for a protein-rich and low-calorie breakfast.You can poach salmon for a flavorful and healthy main course.Poaching chicken breasts preserves their tenderness and moisture.Sauté (verb): To cook food quickly in a small amount of hot fat.Example Sentences: Sauté vegetables with garlic and ginger for a flavorful and colorful side.This stir-fry recipe requires you to sauté the meat before adding other ingredients.Sautéing allows for quick cooking and retains the vibrant colors of vegetables.Spice (noun): A pungent, aromatic plant product used to flavor food.Example Sentences: Experiment with different spices like turmeric, cumin, and paprika to create unique flavor profiles.Adding a dash of spice can elevate even the simplest dish.Be mindful of your spice tolerance when trying new recipes.Broil (verb): To cook food directly under a high heat source.Example Sentences: Broiling salmon keeps it moist and adds a delicious, caramelized crust.You can broil vegetables under high heat for a smoky and charred flavor.Broiling is a quick and healthy cooking method that requires minimal oil.Gluten-free (adjective): Not containing gluten, a protein found in wheat, barley, and rye.Example Sentences: Many people choose gluten-free options due to dietary restrictions or personal preference.This recipe offers a gluten-free alternative using almond flour instead of wheat flour.Be sure to check ingredient labels carefully when choosing gluten-free products.A Paragraph using the 5 vocabulary wordsHealthy recipes unlock a delicious world where flavor and well-being meet. Imagine the delicate moisture of poached fish, infused with subtle herbs. Or picture the satisfying crispness of broiled salmon, kissed by smoky heat. Explore the kaleidoscope of spices, from cumin's warmth to ginger's zing, creating dishes that dance on your palate. Get your hands dirty with sautéed vegetables, their vibrant hues reflecting their inherent goodness. Have dietary needs? - No problem! There are plenty of delectable gluten-free options these days. Just remember, with every dish, that healthy eating is anything but boring - it's an adventure waiting to be savored.If you want to sign up for the free daily English vocabulary newsletter, go towww.dailyenglishvocabulary.com

In this 15th episode of ‘The Word is Leadership' the random word of the week is broil. Emmanuel uses the definition of broil, to make a link between the uncontrolled/controlled use of fire and the responses leaders have to unexpected events and crises. He emphasises the need for leaders to master the skill of broiling (the dynamics of controlling and directing high heat) instead of engaging in aimless firefighting. Exploring the concept of broiling further he offers the equation E + r or R = O (where E represents the event, r stands for react, R denotes respond, and O signifies the outcome) as a way for leaders to navigate the challenges they face. The distinction between reactive reflexes and thoughtful responses is underscored, emphasizing the need for leaders to build processes and networks that will help them transition from aimless firefighting to controlled broiling.

Join Michal as she discusses what it's like to cook for kids. With her delicious menu, even the pickiest eaters will be won over. Discover her secrets for shopping for meat on a budget as well as storage and defrosting techniques. From building a stockpile of meat in the freezer to mastering the art of proper thawing, Michal shares invaluable tips along with a "don't do this at home, kids" story! You'll also learn practical strategies to prevent frazzle like getting your family involved and serving pre-dinner drinks. We're so glad you're here!  Visit www.comeoverfordinner.com for recipes, product links, and more!

Today's recipe is How To Broil Salmon.Here are the links to some of the items I talked about in this episode: #adBaking SheetBasting BrushMeasuring SpoonsAir Fryer Salmon with Crispy SkinAll New Chicken CookbookHere'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

Ok, next on the radar… Fiesta!

I don't believe in coincidences. Everything happens for a reason. Also London broil can be truly fantastic.

An Interview with my daughter Lauren Rotach _______________________________________ The Happy Diabetic Website https://www.happydiabetic.com Facebook https://www.facebook.com/ChefRobertLewisTheHappyDiabetic Instagram https://www.instagram.com/happydiabetic   Taking Control of Your Diabeties www.tcoyd.org Beyond Type 2 www.beyondtype2.org   Recipe of the Podcast Lauren's Slow Cooker Pork Carnitas Lauren's Slow Cooker Pork Carnitas is an amazingly easy and delicious recipe that is full of flavor and cooks all day to tender and juicy perfection! This is bound to be a savory favorite that you will make again and again! Ingredients 4 pounds pork shoulder roast 1 tablespoon chili powder 1 teaspoon cumin 1 teaspoon oregano 1 teaspoon salt 1 teaspoon pepper 3/4 cup orange juice 1/4 cup lime juice 4 cloves garlic minced 1 onion quartered  Instructions In a small bowl combine chili powder, cumin, oregano, salt, and pepper. Rub on the outside of the pork shoulder rub thoroughly. In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high 4-5 hours. Remove roast from slow cooker and shred. Return to slow cooker and heat for an additional 30 minutes. Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 3-4 minutes to brown the edges of the pork. Nutrition Calories: 153kcal | Carbohydrates: 4g | Protein: 18g | Fat: 7g | Saturated Fat: 2g | Sodium: 276mg | Sugar: 2g    

Today on Too Opinionated, we sit down with actress Megan Peta Hill! Since beginning her career, Megan has worked on numerous series including Riverdale (The CW), Kung Fu (The CW), The Flash (The CW), Big Sky (ABC), The X-Files (Fox), and Supernatural (The CW), just to name a few. Megan also stars in the upcoming comic-book adaptation feature film, We Are Zombies (RKSS, Humanoids), the upcoming Wattpad feature Boot Camp, the theatrically released Apex opposite Bruce Willis, Amazon's Broil, and Lionsgate's Open Water 3, amongst many others. She also has a prolific voice-over career in video games, feature films, narration and commercials, most notably working on EA Sports' UFC 4, and NFL 21, the Warner Bros. animated feature, Cats and Dogs 3: Paws Unite, and HBO Max's Persona. Want to watch: YouTube Meisterkhan Pod (Please Subscribe)

This episode is Presented by Props.Cash, the best Player Prop betting tool on the market. Sign up for 25% off your first month with code "DELLERA25"!We have a College football champion, the NFL is winding down, and the NBA is king! This week Joe breaks down the NBA slate, giving you his best bets of the week, Producer Cory paid his rent with the death of the Birds, and how best to prepare a London Broil. Be sure to check out Props.Cash and use our promo code: "DELLERA25" so that you're at least slightly smarter when putting together a parlay that would let you retire early. Happy Hunting!

 Rock Falls Rotary President Bob Sondgeroth and Sterling Noon President Nick Lareau to summarize the Broil and Boil fundraiser.

After our episode about the vintage rotisserie machine that still has a cult following, we received an email from the son-in-law of the inventor, Leon Klinghoffer. Today's episode is his story.

This countertop rotisserie has a lively cult following for producing the juiciest, spit-roasted birds. Our reason to be suspicious? It was made in the 1950s. We put one to the test to find out if this machine *really* makes the best chicken,

Episode 382."From" Actor: Avery Konrad. (Sara).You can currently find Avery Konrad as "Sara" in the MGM+ hit, "From"Avery and I talk about her role in "From", her career and so much more.Avery Konrad is an actress from British Columbia. From bringing characters to life in film and television to performing on stage, Avery Konrad is quickly becoming "one to watch" in the entertainment industry. This year, Konrad can be seen starring in Epix's contemporary sci-fi horror series, "FROM". The series unravels the mystery of a nightmarish town in middle America that traps all those who enter. As the unwilling residents fight to keep a sense of normalcy and search for a way out, they must also survive the threats of the surrounding forest - including the terrifying creatures that come out when the sun goes down. Konrad shines as Sara Myers, a true wild card among the town's residents: some think her mind was simply fractured by the residents of the town; others wonder if, in her madness, Sara is closer to the secrets of this place than anyone else. "FROM" premieres on February 20, 2022.In film, Konrad is set to star in Paramount+ "Honor Society", alongside Angourie Rice (Mare of Eas*own), Gaten Matarazzo (Stranger Things, Prank Encounters), and Christopher Mintz-Plasse (Super Bad, Kick-Ass). The film tells the story of Honor (Rice), a high school senior whose sole focus is getting into Harvard. Willing to do whatever it takes, Honor plans to take down her top three student competitors, until things take a turn when she unexpectedly falls for her biggest competition. "Honor Society" is slated to release in late 2022.Additionally, Konrad was recently seen as Chance Sinclair, leading Amazon's horror-thriller, "Broil", opposite Timothy Murphy and Jonathan Lipnicki. The film premiered in fall 2020 and follows Chance after she is sent to live with her reclusive grandfather (Murphy). As she seeks to uncover the true origin of her eccentric grandfather's exorbitant wealth-and a mysterious familial health condition going back generations-she is caught between two warring factions of the family. Konrad was also seen portraying Roan Harper, sister to Juliette Lewis, in the acclaimed Facebook Watch series, "Sacred Lies: The Singing Bones". The series received rave reviews and was included in Paste Magazine's, "12 Best TV Shows on Facebook Watch". Additional credits include recurring roles in ABC's "The Good Doctor, Neelix's "Van Helsing", and CBC's "Unspeakable".Born in Vancouver, Konrad was bit by the acting bug at a young age, when she took an intensive at the Vancouver Film School and performed her first monologue. The experience felt magical to her and that spark s[ll remains to this day. Konrad landed her first role as Gina Sarland in R.L Stein's "The Haunting Hour" series (2012) and has been working ever since.Welcome, Avery Konrad.Monday Morning Critic: Instagram, TiKTok, YouTube and Facebook.www.imdb.com/title/tt12597724/www.mmcpodcast.com

Terry Witzel sat down with me when I was at the HPBExpo a few weeks back and we talked about the history of Broil King, when they got into making their own cookers and how they have expanded, both products and sales, over the…

Beset upon by unholy desserts and Whispering Way disciples, our heroes fight for survival in the catacombs of Renchurch. Will they be able to take the heat or should they get out of the proverbial kitchen? Find out 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/Snapchat: @laughterhideous Facebook/Instagram: @hideouslaughterpod Reddit: reddit.com/r/HideousLaughter Die Hard Dice Code: Hideous Background Music: Syrinscape Theme Song By Kevin McLeod

Today's recipe is Traditional London Broil.Here are the links to some of the items I talked about in this episode: #adChef's KnifeCutting BoardWire RackRimmed Sheet PanLarge Cast Iron SkilletProbe ThermometerHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

"Broiled Citrus Ricotta Toast Some combinations just make sense: PB&J, ketchup and fries...and ricotta toast. Toasted brioche bread is slathered in cinnamon-sugar butter and ricotta, then topped with honey-broiled citrus and sea salt. (Yum.) “I served this as a dessert at a recent dinner party,"" re" "--START AD- #TheMummichogblogOfMalta Amazon Top and Flash Deals(Affiliate Link - You will support our translations if you purchase through the following link) - https://amzn.to/3CqsdJH Compare all the top travel sites in just one search to find the best hotel deals at HotelsCombined - awarded world's best hotel price comparison site. (Affiliate Link - You will support our translations if you purchase through the following link) - https://www.hotelscombined.com/?a_aid=20558 “So whatever you wish that others would do to you, do also to them, for this is the Law and the Prophets."" #Jesus #Catholic. Smooth Radio Malta is Malta's number one digital radio station, playing Your Relaxing Favourites - Smooth provides a ‘clutter free' mix, appealing to a core 35-59 audience offering soft adult contemporary classics. We operate a playlist of popular tracks which is updated on a regular basis. https://smooth.com.mt/listen/ END AD---" "cipe developer Erin McDowell tells us. ""It's so simple to prepare, but manages to look beautiful enough on the plate that folks around the table gasped when I set it down. The bread is only toasted on one side, so it's firm enough to hold up to the toppings, but soft enough that it still melts in your mouth.” The combination is rich, but not too rich—sweet, but not too sweet. We can't wait to serve it at our next dinner party (or lazy Saturday morning breakfast). RELATED BROWN-SUGAR PEAR PUFF PASTRIES PREP COOK TOTAL SERVES 10 MIN 10 MIN 20 MIN 4 SERVINGS Ingredients 2 to 4 oranges, grapefruits, blood oranges or mandarins 3 tablespoons honey 1 tablespoon extra-virgin olive oil Four 1-inch-thick slices brioche 4 tablespoons (56g) unsalted butter, at room temperature ¼ cup (53g) light brown sugar 1 teaspoon ground cinnamon Seeds from ½ vanilla bean (or 1 teaspoon pure vanilla extract) 1 cup (227g) high quality ricotta cheese Flaky sea salt, for serving GET INGREDIENTS Powered by Chicory Directions 1. Use a sharp knife to remove the peels and pith from the citrus, then slice into ½-inch-thick rounds. Place the pieces of citrus (and any juices) in an even layer on a baking sheet. Drizzle the honey and olive oil evenly over the slices. 2. Turn the broiler on low, then transfer the baking sheet to the top rack of the oven. Broil until the juices bubble and begin to thicken on the baking sheet, and the citrus begins to caramelize, about 4 minutes. 3. While the citrus cooks, place the slices of brioche on another baking sheet. In a small bowl, stir the butter, brown sugar, cinnamon and vanilla until well combined. 4. When the citrus is caramelized, remove the pan from the oven and cool. Transfer the brioche to the oven and toast until golden brown, about 3 minutes. Place a heaping tablespoon of the butter mixture on each slice and spread into an even layer. 5. Scoop ¼ of the ricotta on top of each piece of bread, and spread into an even layer. Top with about ¼ of the citrus. Transfer each to a plate, and garnish with a drizzle of any of the remaining juices and a sprinkling of flaky salt. https://www.purewow.com/recipes/broiled-citrus-ricotta-toast?utm_source=Sailthru&utm_medium=email&utm_campaign=Recipes_November_17_2022&utm_content=B&utm_term=recipes "

For further reading, check out “A Cooking Salamander Broiler For Your Home Kitchen” on Kitchen Lifestyle.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

  READY for upcoming holiday baking either in my house... or a new

Prue Leith is a beloved co-host of the popular British cooking series, "The Great British Bakeoff." This fall, she's released her latest cookbook, Bliss on Toast, with seventy-five recipes for ingredients and flavors that go great on toast, a British classic. Prue Leith joins to share her love of things on toast and take your calls.   Apricots, almonds & Devonshire clotted cream on an English muffin This is the most divine, indulgent and irresistible dessert. Don't skimp on the cream or jam. Better forgo it altogether than try to make it healthy! It's best made with ripe fresh apricots. If using canned fruit, roast them anyway – it will deepen their flavor. 2 large apricots, or 3 small ones 3 tbsp butter, half of it melted 2 tsp sugar 1 English muffin, split and toasted 2 tbsp apricot preserves 1 tbsp sliced almonds, toasted (see tip, below) 1 small jar of Devonshire clotted cream, or ¾ cup mascarpone Get the broiler as hot as possible. Halve the apricots, remove the pits and put the halves, pitted side up, on a broiler pan. Brush them with the melted butter and sprinkle with the sugar. Broil, not too close to the elements or gas flame, for 8–10 minutes until brown around the edges. Meanwhile, butter the toasted muffin halves and put them on warm plates. Spread them with apricot preserves and share the apricot halves between them. Sprinkle with the almonds and serve with clotted cream or mascarpone. TIP You can toast the sliced almonds in the oven under the broiler pan at the same time as roasting the apricots, but they burn in a flash, so be careful. Safer, probably, to stand over them while you gently turn them in a frying pan, or cook for 3 minutes in the microwave, giving them a stir halfway.

The quill bobs gaily in the inkwell's rancid swill. It draws in sleep's curls.

AP correspondent Ed Donahue on California Heat Wave

Here at Shine Radio we are always on the look out for interesting eating and recommendations from people that cook. When The Duchess posted a picture of a good old American Shrimp broil, Noni had to just get that recipe. A little different and alternative to a BBQ. See omnystudio.com/listener for privacy information.

CW/TW: In this episode I talk about suicide and death. If you're struggling right now, I promise you, you're not alone. Please reach out and talk to someone today. In the United States, you can call the National Suicide Prevention Lifeline at 800-273-8255. If you're not in the U.S., there are resources in your country that can help you. Please don't ever give up, no matter what. You are not alone.  This month's patreon donation (with a match from me) was made to the American Foundation for Suicide Prevention. Learn more about AFSP and make a donation yourself at https://afsp.org/. The donation was made in Richard Nadolny's name. Richard was the narrator of the Oz 9 podcast which I am a huge fan of. Please check out the show and start listening today at https://oz-9.com/.   Welcome back everyone to the first Quick Bite in quite a long time! In this week's episode I'm finally getting a chance to tell you about this beautiful tomato zucchini salad I concepted months and months ago to pair with a crispy panko-crusted salmon dish. This one's super easy to throw together with not many ingredients, and it's super calorie-friendly too. Give it a try and thank you so much for listening!   Featured Recipe for this Episode 4 cloves of garlic, minced Fresh dill, chopped (optional) 1 T lemon juice 1 T cracked black pepper for salad 1 t salt for salad 1 T olive oil 2 c green zucchini, quartered 32 oz container of mozzarella pearls (optional) 2 c sweet cherry tomatoes, halved or quartered Preheat your oven to 400°. Place your zucchini in a large bowl and drizzle over your olive oil and add some salt and pepper- NOT the S&P you've reserved for the salad itself.  Roast them on an elevated rack on a baking tray in the center of the oven for 10-12 minutes. Place them on the top oven rack and turn the broiler on high. Broil until they start to blister and caramelize, then remove from the oven. Allow them to cool.  Chop your zucchini and tomatoes to be the same size as the mozzarella pearls, if you're using them. Keep your chopping consistent so your bite is consistent. Add the garlic, dill, lemon juice, salt, and pepper. Toss everything together until well-coated and serve immediately. Yield: 4 cups Calories per Serving: 102 per 1/2 cup- omitting the mozzarella from the recipe makes it only 32 per serving. Variations: Replace the dill with basil and drizzle a balsamic reduction over this for an elevated caprese-style salad. Replace the lemon and dill with lime and cilantro and add in a teaspoon of chili powder or cayenne pepper for a fresh salad with a little kick. Grill your zucchini instead!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Thanks for joining me for Episode #2 of the Just Hit Send Podcast! In this week's episode, I'm sharing with you a bit of my story with experiencing weight loss and implementing a healthy lifestyle! I hope to encourage you if this is an area of your life that you want to change or improve on, but are facing loads of self doubt or fear of failure. Thank you for listening with open hearts and compassion! -Kelsey Jeff Things Mentioned In This Episode: -The scale I use: Amazon.com: FITINDEX Bluetooth Body Fat Scale, Smart Wireless BMI Bathroom Weight Scale Body Composition Monitor Health Analyzer with Smartphone App for Body Weight, Fat, Water, BMI, BMR, Muscle Mass - White : Health & Household -Whole30 Program: Home - The Whole30® Program -Healthy Living Influencers: The College Nutritionist, Pick Up Limes, Aaron M. Jeff (@amj_cooks_rd) -Walmart Grocery Pickup: Store Pickup - Walmart.com -Our air fryer is out of stock, but here's a good one!: Amazon.com: PowerXL Air Fryer7 QT Maxx Classic , Special Edition 2021, Extra Hot Air Fry, Cook, Crisp, Broil, Roast, Bake, High Gloss Finish, Black (7 Quart) : Home & Kitchen -Food Rules Book: Food Rules: An Eater's Manual: Pollan, Michael: 9780143116387: Amazon.com: Books -Sleep Cycle App: Sleep Cycle | Sleep Tracker, Monitor & Alarm Clock Follow Me! Kelsey Leigh Jeff (@kljrms) • Instagram photos and videos Kelsey Leigh Jeff (kelseyleigh0) - Profile | Pinterest

In this episode of The SavvyCast, I share my favorite store-bought frozen food items and how I use them to prepare delicious meals, appetizers, snacks, and more. Here is what you'll find in this episode: The Flying Meatballs (My favorite kind is their Three Meat Beef, Veal, and Pork meatballs!) When preparing these meatballs, I love to combine them with Rao's sauce, especially if I'm adding these meatballs to spaghetti. If I really want to take it over-the-top, then I'll occasionally add burrata cheese. Callie's Hot Little Biscuit (The Cheese and Chive are my favorite). Against the Grain Gourmet Three Cheese Gluten-Free Pizza Shell To prepare this pizza crust, I spray it with EVOO and add meat. Then, I add different kinds of cheeses: shredded or pre-grated parmesan, shredded and balled mozzarella, and burrata cheese. When it comes to pizza sauce, I love to use either Buitoni Pesto, Classico Pesto, or Costco's Basil Pesto. Against the Grain Gourmet Baguettes Drizzling these baguettes with an infused oil or spraying them with EVOO makes them taste delicious! Then, I loosely wrap them in foil and place them in a 400°F oven. Dr. Praeger's Black Bean Quinoa Veggie Burgers (Gluten-Free AND Vegan) To prepare these, I spray them with EVOO, place them in a Breville Smart Oven on the Air Fry function. (If they don't start getting crisp, turn it up to a Broil.) Let it sit for 5-10 minutes. I love adding avocado on top of these burgers, and when I season my avocado, I use Lawry's Garlic Salt or Everything but the Bagel Seasoning. Trader Joe's Authentic Italian Penne Arrabbiata Trader Joe's Butter Chicken Alexia Foods Sweet Potato Fries & Puffs and Onion Rings Realgood Foods Stuffed Chicken Diced Frozen Onions (I ALWAYS have a bag of this on hand.) Resources related to this podcast: @theflyingmeatballs on Instagram If you enjoyed this podcast episode, then I highly encourage you to check out this previous episode where my friend, Marie, and I discuss our favorite things to buy at Trader Joe's. We include a list of 40+ items! Also, if you don't already, be sure to follow me on Instagram (@family_savvy) to see my latest kitchen creations, recipes, beauty finds, and more.

Lobster Nachos Recipe - Lamplight Lounge, Disney California Adventure Park**Recipe from D23.comServes 8 to 10LOBSTER STOCKShells from 5 medium lobster tails1 medium carrot, chopped1 small celery rib, chopped1 small onion, chopped2 large garlic cloves, quartered1 teaspoon canola oil1/2 cup dry white wine8 cups cold water1 bay leaf1/4 bunch parsley (stems only)1 pinch red pepper flakesTORTILLA CHIPS3 cups canola oil (for frying)48 (4 dozen) 6” corn tortillasSalt in shakerSEASONED BLACK BEANS1 15-ounce can black beans1 small bunch cilantro chopped1 teaspoon ground cumin1/2 teaspoon kosher salt1/2 teaspoon ground black pepperPICO DE GALLO5 Roma tomatoes, diced1/2 medium red onion, diced1/2 bunch cilantro tops, chopped1 teaspoon salt1 1/2 tablespoons lime juice1 serrano pepper, seeds removed, finely mincedSHREDDED CHEESE1/2 pound cheddar cheese1/2 pound Monterey jack cheeseROASTED GARLIC2 large garlic clovesCanola oil (to cover)CHIPOTLE CREMA1 1/2 tablespoons chipotle in adobo sauce2 roasted garlic cloves8 ounces sour cream3 tablespoons manufacturing cream1 pinch ground cumin1 pinch ground black pepper1/2 teaspoon saltLOBSTER CHEESE SAUCE3 poblano chiles, roughly chopped1 teaspoon canola oil, divided3 large garlic cloves1 shallot, roughly chopped1/4 stick butter2 1/2 tablespoons flour2 cups manufacturing cream1 cup reduced lobster stock4 ounces Oaxaca cheese, grated2 cups grated sharp cheddar cheeseCOOKED LOBSTER4 tablespoons butter5 medium lobster tails (meat only)1/2 teaspoon coarse salt1 pinch black pepper1 lime, juiced and zested (1 tablespoon juice and pinch of zest)FOR LOBSTER STOCK:1. Preheat oven to 350°F.2. Place lobster shells, carrot, celery, onion, and garlic on baking sheet with lip; coat with canola oil.3. Bake for 35 minutes until lightly browned.4. Carefully remove from oven and deglaze baking sheet with white wine.5. Add baking sheet ingredients with liquid to large stockpot.6. Add water, bay leaf, parsley, and red pepper flakes.7. Bring lobster stock to boil over medium-high heat, then lower to medium low heat.8. Let stock cook slowly until stock reduces by half, 60 to 80 minutes.9. Carefully strain stock, reserving 1 cup for lobster cheese sauce.10. Set aside. (May be made 2 days in advance, cover and refrigerate.)FOR TORTILLA CHIPS:1. Preheat frying oil to 350°F.2. While oil is heating, cut tortillas into 6 pie-shaped pieces.3. Once oil is hot, add tortillas in small batches for 2 to 4 minutes (frying times will vary).4. Remove from fryer once chips are lightly browned, lightly season with salt.5. Continue until all tortillas are fried and salted.6. Set aside. (May be made 2 days in advance; store in sealed plastic bag.)FOR SEASONED BLACK BEANS:1. Rinse beans in colander until water runs clear.2. Place beans in medium mixing bowl, mix in remaining ingredients until just combined.3. Set aside. (May be made 2 days in advance; cover and refrigerate.)FOR PICO DE GALLO:1. Mix all ingredients except serrano pepper in medium bowl.2. Add 1/2 serrano pepper, mix and taste; add additional serrano pepper until desired spiciness.3. Set aside. (May be made 2 days in advance; cover and refrigerate.)FOR MIXED CHEESE:1. Grate cheddar and Monterey jack cheeses in medium bowl and toss together. Set aside. (May be made 2 days in advance; cover and refrigerate.)FOR ROASTED GARLIC:1. Remove tips from garlic cloves.2. Add garlic to small pot and cover with canola oil.3. Gently poach garlic on medium-low heat until lightly browned and soft.4. Remove garlic and set aside for use in chipotle crema. (Save garlic oil in refrigerator for everyday cooking.)FOR CHIPOTLE CREMA:1. Purée chipotle and roasted garlic in food processor.2. Add purée and remaining ingredients to mixing bowl and mix thoroughly.3. Pour crema in squeeze bottle or plastic zip bag.4. Refrigerate until ready to use. (May be made 2 days in advance; keep refrigerated.)FOR LOBSTER CHEESE SAUCE:1. Preheat oven to 350°F.2. Lightly coat poblanos with 1/2 teaspoon canola oil, place on baking sheet; roast for 15 minutes.3. Lightly coat shallots and garlic with remaining 1/2 teaspoon canola oil, add to poblanos on baking sheet; roast for an additional 25 minutes until caramelized.4. Purée caramelized garlic, shallots, and poblanos in food processor until smooth.5. Melt butter in large pot over medium heat.6. Add flour to make a roux, stirring constantly until smooth and light golden brown, 4 to 5 minutes.7. Add cream and bring to boil, stirring constantly; continue to stir and cook for 10 minutes.8. Add reserved lobster stock and poblano purée; bring to simmer, stirring occasionally.9. Slowly add Oaxaca and cheddar cheeses.10. Stir constantly until all cheese is melted and sauce is smooth.11. Set aside; hold warm.FOR COOKED LOBSTER:1. Ensure lobster meat is cleaned and veins removed.2. Chop lobster in large bite-size pieces.3. Heat butter in large sauté pan over medium heat.4. Add lobster pieces, salt, pepper, lime juice, and zest to pan.5. Once fully cooked (145F°), remove lobster pieces with a slotted spoon.6. Set aside; hold warm.TO SERVE:1. Preheat broiler to 500°F. Spread chips on one large or 2 medium oven-safe plates. (Use a nice baking sheet if you do not have oven-safe plates.)2. Layer with black beans, lobster cheese sauce, and mixed cheddar/jack cheese, ensuring to cover all chips.3. Broil until cheese is melted, watching carefully, 2 to 4 minutes.4. Carefully remove plate/sheet, add pico de gallo; top with lobster.5. Drizzle chipotle crema and garnish with sliced serrano peppers (optional). Serve immediately.CHEF'S NOTES: To cut down on preparation time, use restaurant-quality chips, pico de gallo and pre-shredded cheeses. But, if you have time, the homemade chips are the best! 

Dilly and Tee catching up on current events. No guest this week. Just Black Girl Magic

Fred Ramsay and Mark Tobin dive into the issue of the high water levels in the local lakes from flooding and how that will affect the fishing. Mark is also having a crawfish broil, and Fred is not on board.See omnystudio.com/listener for privacy information.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!!For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick (You can replace the eggplant with chicken or veal.) salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions:Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic.Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan.Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks.Fry eggplant in batches until deep golden and crisp; drain on wire rack.Preheat broiler to high.Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan.Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Eggplant Parmesan. Ingredients:Use your favorite marinara recipe for the sauce; we will do a show on ours soon!!!!! For the eggplant cutlets: 2 large, firm eggplant; peel & trim sides from top and bottom, then slice into long, thin planks  1/4-to 1/2-inch thick salt all-purpose flour pepper 6 large eggs 4 cups breadcrumbs 2 cups freshly grated Parmigiano-Reggiano cheese small handful flat leaf parsley, finely chopped 1 tablespoon granulated garlic safflower and/or olive oil for frying 1 pound fresh mozzarella, thinly sliced Directions: Set up breading station with three dishes: in one, place the flour seasoned with salt and pepper; in the second, beat the eggs and season with salt and pepper; and in the last, mix the breadcrumbs with grated cheese, parsley, and garlic. Place a very large skillet on the stove and pour in 1/4 inch of oil; preheat over medium to medium-high heat. Set a wire rack on a rimmed baking sheet and place it next to the frying pan. Bread 3 to 4 planks of eggplant at a time first in flour, shaking off excess, then the eggs, draining off any excess and lastly in the breadcrumbs, pressing the coating onto planks. Fry eggplant in batches until deep golden and crisp; drain on wire rack. Preheat broiler to high. Build eggplant parm on a broiler-proof pan or baking sheet. Transfer to dinner platters or use a broiler-proof sizzler pan. Shingle 2 to 3 planks of eggplant cutlets on the pan and top with marinara, sliced mozzarella and a sprinkle of parm. Broil to brown and bubble the cheese.

Go Caribbean without leaving your kitchen. All you need are four things — fresh pineapple rings, butter, rum, and balsamic vinegar. Mix it all together in a bowl and brush it on the pineapple slices. Broil them in the oven for seven minutes on each side, until the slices are beautifully caramelized. Sprinkle them with a dash of cinnamon and serve with vanilla ice cream. I like to toss on chopped macadamia nuts and turn up the Hawaiian music. If you’re serving to guests who don’t drink alcohol, skip the rum. Photo: Garry Knight/Flickr, creative commons The post Faith’s Easy Broiled Pineapple Slices appeared first on Faith Middleton's Food Schmooze.Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

With episode 20 looming large I decided to talk longer about some of our regular segments today and to review ten things that new homesteaders should consider as they start working on a their piece of land. We have a new development! Samantha the Savings Ninja has agreed to give us a monthly savings segment. I asked her a question about couponing because I am just now relearning how to use them in the modern age of rewards cards, cell phones and rapidly intensifying technology. Do you have a question for Samantha? Send me an email with the subject line: LFTN Savings Ninja and I'll see about getting your question on the next show. Things to ask a consultant before bringing them to your property: Who have they worked with before and what do those folks say about them? How forthcoming with their experience are they? Have they done a PDC or are they rather new to the discipline? Will they let you come visit their farm before you decide? (which can tell you what they have implemented.) What mother nature is providing The last cabbage & a lesson on broccoli Kale Oyster Mushrooms Stinging Nettle  (Gathering hikes will keep me walking) Watercress is back 2 eggs a day (No yay) Tales from the Prepper Pantry The weekly squash - week 4: Roasted Butternut Squash Bake. Ingredients: Olive oil, garlic, salt, smoked paprika - Link to the spice mix I use. Roast at 425 for 25 minutes Place in a casserole dish with mozzarella and butter wedges. Broil until there is a nice top crust. The story of the ham. 1) Ham, mashed and green beans 2) Sliced for sandwich meat 3) Ham Tetrazzini 4) Ham, cabbage and cheese Bierocks 5) Ham and field peas (Ham and beans) Pickled appetizers - ends up turning into farmer's platter dinners. Stories from the Holler The greenhouse roof - is back together. For now. Hunting season is over The bee inspection Lessons learned from the gravity honey extraction method Samantha's Saving Ninja Segment Ten Things the New Homesteader Should Keep in Mind KISS Build your network Set Simple, Attainable goals Journaling is one of the most valuable things you can do for long term success Profit is not evil - bartering is great but sometimes you need cash to pay the tax man Failing forward is a thing, so is failing, you will do both The internet is full of great learning opportunities - and also crap - learn the difference Seek systems and system thinking to make things easy over time Build in time for you, your relationship and for living Take time to re-read your journals and assess progress - and don't be afraid to adjust the plan Lessons learned from Toby Hemenway This week: Chapter 3 The Week AFTER Next Week: Chapter 4 Observation about this chapter: Lots of examples of designs from which to learn, which I found very helpful (even though they are more centered toward a city setting. Five steps in creating your garden Observe Visioning Plan Develop Implement Zones Questions to ask yourself What are your priorities when you use your yard? Do you want a great “hangout space? Is food production your number one goal? Do you need to look good and fit into a neighborhood? Do your children need a good, flat play space? How does the sun hit your property at different times of day and different times of the year? With that information, what sorts of hazards do you need to plan for (safety, deer population, flooding areas, super dry areas, wind patterns? What plants do you just really love and want to have in my yard? Which ones do you hate? How much time will you realistically spend tending the outdoor space? Song: Sauce, Calling My Name ..make it a great week!