Podcasts about cacio

This week, Kaylene & Anna zag on ‘em! Listen in as they eulogize an integral member of the Entreprequeers team, catch up on a new round of natural disasters, and dig in to some feasible alternatives to giving into your brain worms.Notes for Episode Eighty-EightTarot Time: Honey (The Hermit) from the Cacio e Pepe Tarot.Bro Book Review: Nope! We don't read non-fiction anymore.

Bob Papa and Chris Bisignano are joined by NFL Insider Mike Garafolo, reporting straight from the NFL Owners Meetings in Tampa!They dive into all the latest—the Tush Push debate, rule changes, replay adjustments, and potential draft-day moves. Plus, Bob gets in the kitchen to show you how to make a perfect Cacio e Pepe, and the guys break down what the Giants might do with their first-round pick.

For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. Now culinary creator and lifestyle expert Som releases Family Style, a cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage and family. He's got powerfully flavorful recipes for breakfasts, dinners, desserts and more—all unfussy, comforting and creative. Perfect, he says, for an everyday meal at home, yet sophisticated, elegant and visually stunning to impress any guest. At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma's Cantonese flavor profiles, his mom's deep love of French food, his Bay Area upbringing, and desserts that are “not too sweet”—the highest compliment in his family—and more, with recipes including: Burnt Miso Cinnamon Toast, Crispy Deviled Tea Eggs, Radicchio and Fennel Salad with Creamy Miso Maple Vinaigrette, Roasted Carrots with Gochujang Honey Butter, Cacio e Pepe Sticky Rice with Egg, Hoisin Honey Roast Chicken, Char Siu Bacon Cheeseburger, Chickpea Bourguignon, and Lychee Lime Pavlova. Join us to hear from this entertainment and lifestyle authority whose brand of effortless sophistication stems from his many years helming his own award-winning fashion brand. Learn more about your ad choices. Visit megaphone.fm/adchoices

Was, wenn die Gletscher ganz verschwinden?; Ohne Sex - aber mit Intimität?; So sehr könnte uns der Biber nutzen; Trauer - wann hört sie auf?; Modellprojekt senkt Nährstoffeinträge aus der Landwirtschaft; Cacio e Pepe - So geht die Pasta-Sauce wissenschaftlich korrekt; Deinen Müll trennen - wo bringt das richtig was?; Kunst auf Rezept - warum Kultur gesund ist; Moderation: Sebastian Sonntag. Von WDR 5.

Nella mattinata di martedì 25 febbraio, nel programma Degiornalist – condotto dai nostri Fabiana Paolini e Claudio Chiari – è stata ospite la biologa della nutrizione Giulia Biondi che ci ha parlato di alimentazione equilibrata: «Oggi c'è una psicosi nei confronti dei carboidrati, mangiare una Cacio e pepe in santa pace è diventato un problema. Ma se ci metto vicino della verdura, con un cucchiaio di olio, faccio un pasto equilibrato. A me interessa che ognuno, a seconda del proprio fabbisogno, riesca a capire come mangiare quotidianamente in modo equilibrato».FAKE NEWS E CIBI DA EVITARE – «Fake news sull'alimentazione? L'importante è informarsi correttamente, evitare di entrare in paranoie ed evitare di credere ai "santoni". Le fake news si basano sempre sul dare alle persone un capo espiatorio, un rito mistico. Si può mangiare tutto nelle giuste dosi tuttavia le bevande zuccherate sono generalmente inutili e fanno aumentare la quantità di zuccheri che assumiamo».

Join thousands of other listeners on our Substack, The Foodletter!   In this episode of That Was Delicious, host Brooke Eliason kicks off a multi-week series dedicated to all things Italy. She dives deep into the most frequently asked questions about traveling to Italy, offering valuable insights from her years of experience leading Female Foodie Tours. From the best time to visit and how to navigate transportation to must-visit locations and food recommendations, Brooke shares everything you need to plan an unforgettable trip. Whether you're joining one of her tours or venturing out on your own, this episode is packed with essential travel tips to help you explore Italy with confidence.   Key Takeaways [10:10] Best Time to Visit Italy – If possible, avoid peak season (June-August). Shoulder seasons (spring and fall) offer better weather, fewer crowds, and easier reservations. Winter can be magical, especially in cities like Venice and Rome. [13:00] How Long to Stay – A week is good, but two to three weeks allow for deeper exploration. Don't try to cram too many cities into a short trip. [17:00] Transportation Tips – Trains are the easiest way to get around, using Trainline.com for bookings. Renting a car is best for remote areas but can be challenging for first-time travelers. [33:32] Accommodation Advice – Booking hotels or Airbnbs early is recommended, especially in a busy year like 2025 (Jubilee Year). [34:59] Packing & Fashion – Italians dress well; avoid athleisure and opt for business casual styles. Comfortable shoes are a must due to extensive walking. [46:02] Safety & Pickpockets – Naples has the most theft concerns. Always keep valuables in front of you, use a crossbody bag, and avoid distractions from potential pickpockets.  [50:47] Dining Culture & Food Tips – Meals follow a structured course order: Antipasti (appetizers), Primi (pasta), Secondi (meat), Contorni (sides), Dolci (desserts). Research regional specialties before visiting. [52:03] Must-Try Italian Dishes – Rome is known for pasta (Cacio e Pepe, Carbonara, Amatriciana). Florence for Bistecca Fiorentina. Naples for pizza.   Notable Quotes (10:19) “If you can only visit Italy in the summer, do it! But if you have flexibility, aim for spring or fall—it's a completely different experience.” (41:59) “You will be walking so much in Italy—comfortable shoes are the most important thing you'll pack!” (39:13) “Italians honor the seasons with their clothing, so don't expect to see sandals in March, even if it's warm outside.” (28:56) “When picking your itinerary, don't just visit Rome, Florence, and Venice. Mix in smaller towns for a richer experience.”   Resources The 8 Biggest Mistakes I've Made In Italy What To Pack For Your Next Trip To Italy Italians Know What They're Doing: 7 Invaluable Lessons From Italian Food Culture 20 Must-Know Tips For Eating Out in Italy (Plus 5 Bonus Italy Travel Tips) Natalie Kennedy: The Life Of An American in Rome Giulia Scarpaleggia: Life As A Tuscan Food Writer & Cookbook Author Kacie Rose: From Career Dancer in NYC To “That One American Girl Living In Italy” Ruth Manfredi: From NYC To The Cinque Terre, Life As A Dual Italian American Citizen For 25+ Years Claire Sneaker (Women) Follow Female Foodie on Instagram

Cosa ci insegna la cacio e pepe? Oggi nei Pensieri Franchi tiro una riga tra tre argomenti apparentemente lontani eppure incredibilmente vicini: un piatto della tradizione romana, la tecnologia e un certo modo di affrontare le difficoltà.#InsalataMistaPodcast Leggi la puntata su Insalata Mista: https://www.insalatamista.blogPer supportarmi: lascia una recensione su Spotify o Apple Podcast, oppure condividi la newsletter o questo podcast!-----------Iscriviti gratuitamente a Insalata Mista, la newsletter di tecnologia, intrattenimento e attualità da cui questo podcast prende spunto.Iscrivi subito qui

Artificial intelligence is the big talking point of the week, with UK PM Sir Keir Starmer announcing a drive to unleash its full potential. It's already being used in healthcare, but recent studies have exposed both strengths and weaknesses. We're joined by Dr James Kinross, a surgeon and researcher at Imperial College London, to discuss the positives and the pitfalls. Also this week, we talk all about what a Trump presidency might mean for science; why powerful winds are driving the deadly fires in LA – and anyone for science-optimised pasta? Marnie is helped by a physicist to make the perfect Cacio e Pepe. Spoiler alert: Recipe below!Presenter: Marnie Chesterton Producers: Sophie Ormiston & Gerry Holt Editor: Martin Smith Production Co-ordinator: Jana Bennett-Holesworth  To discover more fascinating science content, head to bbc.co.uk search for BBC Inside Science and follow the links to The Open University.Science-backed Cacio e Pepe: For two servings: - 240 g pasta - Black pepper - 160 g pecorino cheese - 4g corn starch in 40ml water Dissolve the corn starch in water and heat until it forms a gel. Let this cool before combining it with the cheese and black pepper. Cook the pasta, then drain, keeping some of the water. Let it cool then mix the pasta with the sauce. Enjoy!

Usa https://nordvpn.com/discoscienza per attivare con una promo speciale la VPN (Virtual Private Network) di NordVPN, la rete privata virtuale che protegge la connessione internet e la privacy online. Ottieni 4 mesi Extra in aggiunta all'acquisto di un piano biennale. La pasta cacio e pepe è un simbolo della cucina romana ed è conosciuta in tutto il mondo. Ha solo tre ingredienti è vero, la pasta, il formaggio e il pepe, ma farla bene è complicatissimo. Una squadra internazionale di ricercatori ha studiato i principi chimici e fisici per preparare una cacio e pepe cremosa e omogenea. Grazie a Nicolò Pesce di zeroCO2 Con una necessaria citazione dal film "Fracchia la belva umana" di Neri Parenti, del 1981. Fonte: questo articolo in inglese. Learn more about your ad choices. Visit megaphone.fm/adchoices

物理学者が“おいしいパスタ”を作る秘訣の論文発表　チーズとコショウのパスタ「カーチョ・エ・ペペ」。　スペインのバルセロナ大学や、ドイツのMax Planck Institute for the Physics of Complex Systemsなどに所属する研究者たちが発表した論文「Phase behavior of Cacio and Pepe sauce」は、イタリアの伝統的パスタ料理「カーチョ・エ・ペペ」の完璧な調理法について、物理学者たちが科学的な解明を行った研究報告である。

This week, Kaylene & Anna take to the sky. Listen in as they give updates on their businesses, reflect on the historical impact of Pluto in Aquarius, and reflect on how it may show up in its current transit.Notes for Episode Eighty Two: Tarot Time: PB&J (The Fool) from the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

Episodio 546 con Luca e Giuliana rampanti ai microfoni!Nella prima parte dell'episodio Giuliana ci parlerà di un recente studio sulla cacio e pepe perfetta, o meglio scientifica! Dopo avervi fatto venire fame vi daremo anche la ricetta, tranquilli.Nel nostro intervento esterno Marco intervista Alessandro Sotgiu, ricercatore dell'INFN Roma Tor Vergata parlandoci di raggi cosmici di bassa energia, la loro possibile correlazione con i terremoti e sugli esperimenti italo-cinesi CSES 01 e CSES 02.Rientrati in studio, Giuliana ci intriga con una barza matematica e Luca ci parla di una nuovo tipo di residuo plastico ritrovato nel Mediterraneo: il plastitar, un agglomerato di nao, micro e macroplastiche incorporate in una matrice di bitume e dall'aspetto "roccioso". Oltre a confermare presenza sempre maggiore del plastitar sulle nostre coste e studiarne la composizione, lo studio affronta la possibilità di utilizzare questo materiale di rifiuto come capsula del tempo a memoria dell'inquinamento da materiali platici causato dall'uomo. Se siete curiosi di capire cosa è stato ritrovato all'interno del plastitar, vi rimandiamo al sito di archeoplastica, frutto dei risultari dello studio guidato da ricercatori dell'Università Milano Bicocca.  Diventa un supporter di questo podcast: https://www.spreaker.com/podcast/scientificast--1762253/support.

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

Justice Kagan Acknowledges Bluesky, And Other Notes From The TikTok Oral Argument Alito and Playboy A Marriage Proposal Spoken Entirely in Office Jargon Meta Is Blocking Links to Decentralized Instagram Competitor Pixelfed Free our feeds fundraising The people should own the town square Lemley's post Google's 'Daily Listen' lab is a personalized podcast based on your Discover feed Leo's AI toys She Is in Love With ChatGPT Jawboning In Plain Sight: The Unconstitutional Censorship Tolerated By The DMCA Personalized voice recordings by Elwood "You've got mail!" Edwards American Psycho with Huey Lewis and Weird Al Physicists figure out the perfect Cacio e Pepe recipe Cursormania! Hosts: Leo Laporte, Jeff Jarvis, and Paris Martineau Guest: Cathy Gellis Download or subscribe to This Week in Google at https://twit.tv/shows/this-week-in-google. Get episodes ad-free with Club TWiT at https://twit.tv/clubtwit

This week, Kaylene & Anna take inventory. Listen in as they audit their current social media consumption, discuss how their personal relationships with feelings of discomfort inform their growth, and how to tap into your intuition to know when you're truly ready to make moves.“All that you touch, you change. All that you change, changes you.” — Octavia Butler, Parable of the SowerNotes for Episode Eighty One: Tarot Time: Papaya (Death) from the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

This week, Kaylene & Anna embrace the unexpected. Listen in as they discuss leaving rigidity behind in 2024, give examples on how they've remained nimble in the face of the unexpected, and give an update on Feral Dog Watch with the tale of Scrim the Escape Dog,Notes for Episode Eighty:SCRIM ESCAPE VIDEO Submit your Feral Dog Watch stories to entreprequeer@gmail.comTarot Time: Yogurt (The Empress) the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

This week, Kaylene & Anna wish you a Merry Christmas. Listen in as they discuss holiday plans, their hopes for 2025, and how the concept of an “ikigai” has helped both of them hone in on the focus and themes of years past.Notes for Episode Seventy-NineTarot Time: Lemon Water (Five of Swords) the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

This week, Kaylene & Anna get stalked by Jehovah's Witnesses. Listen in as they discuss some upcoming astrology of interest, the control we have over our own reality, and the power that comes from chasing synchronicity. Plus, Kaylene finally gets the intro right.Notes for Episode Seventy-EightTarot Time: Ratatouille (Page of Wands) the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

This week, Kaylene & Anna stage a triumphant return for a surprise season ten, Listen in as they catch you up on what you've missed, celebrate the long-anticipated fulfillment of a beloved prediction, and ruminate on what our most important soft skills will be as we're faced with maintaining our humanity in the end times.Notes for Episode Seventy-SevenTarot Time: Chili (Five of Wands) and The Smoothie (Nine of Wands) from the Cacio e Pepe TarotBro Book Review: Nope! We don't read non-fiction anymore.

 Kathy McCabe, host of Dream of Italy, welcomes Angelo Carotenuto, founder of LivTours (formerly LivItaly). They discuss how tourism in Italy has evolved, with Carotenuto emphasizing the importance of booking experiences well in advance, particularly for major attractions like the Vatican Museums and St. Peter's Basilica. Kathy and Angelo explore his unique tour offerings, from Vespa sidecar rides in Rome to early morning Vatican visits and after-hours access to St. Mark's Basilica in Venice. Carotenuto shares his philosophy on creating meaningful travel experiences, drawing from his background as a tour guide with acting experience. He emphasizes that travel to Italy is deeply emotional and transformative, with tourists often arriving with dreams and expectations shaped by media, history, and cultural influences. Kathy and Angelo also spend time covering practical advice for visiting Rome during the 2025 Jubilee Year and highlights the importance of exploring lesser-known neighborhoods like Prati for authentic dining experiences. Kathy and Angelo discuss: How optimal booking window for Italian tours is now 4-6 weeks in advance, with many travelers planning even further ahead. The unique experiences LivTours offers like like women-focused historical tours, artisan workshops in Florence, and traditional rowing lessons in Venice. Why 2025 Jubilee Year in Rome will bring increased visitors but shouldn't significantly disrupt regular tourism activities. How early morning and after-hours tours provide exceptional opportunities to experience major attractions without crowds. Why the Prati neighborhood in Rome offers authentic dining experiences away from tourist crowds, including restaurants like Sorpasso and Cacio e Pepe. Why quality of tour guides is crucial to the travel experience, with the best guides combining historical knowledge with storytelling abilities. How to save 10% on LivTours tours and experiences with code: DREAMOFITALY10

Before there was “Top Chef,” Tom Colicchio worked for and launched some of the greatest restaurants in New York. This week, he shares his best stories and takes us inside the kitchens of some of the hottest restaurants of the last 30 years. Plus, Emily Monaco reveals the best places to eat in Paris right now, Tamar Haspel decodes supermarket labels, and we solve the mysteries of Cacio e Pepe.Get this week's recipe for Cacio e Pepe here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

W najnowszym odcinku naszego podcastu zabiorę Was na pełną estetyki wycieczkę po Rzymie - sercu włoskiej kultury i sztuki. Odkryjemy tajemnice wiecznego miasta, zagłębiając się w jego niezwykłą architekturę, od majestatycznych ruin starożytnego Koloseum i Forum Romanum po renesansowe cuda Watykanu. Spacerując po malowniczych uliczkach Trastevere, poczujemy autentyczny klimat włoskiej stolicy, a na zakończenie porozmawiamy o rzymskich przysmakach, takich jak cacio e pepe. Podpowiem Wam także, jak najlepiej zaplanować jednodniowe zwiedzanie, by w pełni doświadczyć magii Rzymu. Dołącz do nas i poczuj klimat włoskiej stolicy!

We visit Progress Pizza in Wichita Falls and talk to Chef Kyle Dalka about his culinary journey, the crazy places cooking has taken him and starting from scratch in a town he'd never been in. We also talk about "The Bear" Season 3. Is Carmy the villain? Will Syd take the ownership deal? What's gonna happen at the end of the series? We talk about all that while Kyle serves us up Cacio e pepe, Texas brisket with homemade bbq sauce, baked potato salad and Texas pinto beans.

We visit Progress Pizza in Wichita Falls and talk to Chef Kyle Dalka about his culinary journey, the crazy places cooking has taken him and starting from scratch in a town he'd never been in. We also talk about "The Bear" Season 3. Is Carmy the villain? Will Syd take the ownership deal? What's gonna happen at the end of the series? We talk about all that while Kyle serves us up Cacio e pepe, Texas brisket with homemade bbq sauce, baked potato salad and Texas pinto beans.

Chapters 00:00 Introduction and Shared Passion for Cacio e Pepe01:26 Getting into HR and Witnessing Workplace Changes04:17 The Evolution of HR and Employee Benefits05:38 Challenges of Maternity Leave and Work-Life Balance06:49 Driving Change in HR and Leaving Large Companies09:34 Transformation in HR and the Impact of the Pandemic11:31 Empowering Managers and Balancing Policies13:26 Pivoting to Consulting and Joining Bonusly18:08 Challenges and Learning Curves in New Roles18:59 Instilling Agency in Decision-Making21:38 The Art of Giving Feedback24:26 Interview Questions: Thriving and Struggling Moments27:00 Navigating SHRM National and Introducing Bonusly 

Air Date - 05 August 2024What happens when you combine food, drink, and an interest in Tarot? Meet three friends who turned that into a food-themed deck: Cacio e Pepe Tarot, created by astrologer/chef Danielle Mainas, former CFO Lindsey Newton, and marketing director Megan Morris.Danielle Mainas, Sebastopol, CA: wears many hats. She's the tarot reader and astrologer for Space & Thyme, a licensed real estate agent in California's wine country, the founder & jewelry designer for Little Bird, and has professional experience as a macrobiotic and vegan cook across San Francisco, Berkeley, and Sydney, Australia.Lindsey Newton, Venice, CA: through her firm Dawon Consulting, Lindsey acts as an executive advisor to early-stage companies, with a passion for working with mission-centered food and consumer businesses. Previously, she spent several years as CFO at Off the Grid in San Francisco.Megan Morris, Fairfax, CA: daytime Megan finds herself as the director of global marketing at a start-up. In her former life, she was a holistic nutritionist and co-founder of Prescribe Nutrition and remains obsessed with digestive and hormone health. Outside of Cacio e Pepe, her passions are deeply rooted in food, laughter, and dogs.Website: https://www.cacioepepetarot.com/#Tarot #DanielleMainas #CelestialCompass #Astrology #KathyBiehlVisit the Celestial Compass Show Page https://omtimes.com/iom/shows/celestial-compass/Connect with Kathy Biehl on her website https://empowermentunlimited.net/Subscribe to our Newsletter https://omtimes.com/subscribe-omtimes-magazine/Connect with OMTimes on Facebook https://www.facebook.com/Omtimes.Magazine/ and OMTimes Radio https://www.facebook.com/ConsciousRadiowebtv.OMTimes/Twitter: https://twitter.com/OmTimes/Instagram: https://www.instagram.com/omtimes/Linkedin: https://www.linkedin.com/company/2798417/Pinterest: https://www.pinterest.com/omtimes/

SummaryKayla shares her experience making risotto at home and provides tips for a flavorful and creamy dish. She emphasizes the importance of toasting the risotto before cooking and adding broth slowly to achieve the desired texture. Kayla also discusses the different toppings and variations that can be made with risotto, including dairy-free and vegan options. She mentions the use of low FODMAP ingredients for those with sensitive stomachs and provides insights into the FODMAP diet. Overall, the conversation provides a step-by-step guide to making delicious risotto at home.Keywords: risotto, cooking, tips, flavors, toppings, dairy-free, vegan, low FODMAP, sensitive stomach, FODMAP dietTakeawaysToasting the risotto before cooking enhances the flavor and texture.Adding broth slowly and stirring continuously allows the risotto to absorb the liquid and achieve a creamy consistency.Risotto can be made with various toppings and variations, including dairy-free and vegan options.The FODMAP diet can be helpful for those with sensitive stomachs to identify trigger foods.Using low FODMAP ingredients can provide relief for digestive issues.TitlesMastering the Art of Making Risotto at HomeFlavorful Variations and Toppings for RisottoSound Bites"What did you make at home? I have been very curious.""Cacio e pepe. I don't know, for some reason, that's so fun.""This one does not have cream, which is basically like the reason I wanted to make it first."Chapters00:00Kayla's Homemade Risotto06:16Tips for Making Flavorful Risotto09:32Variations and Toppings for Risotto12:27Dairy-Free and Vegan Risotto Options15:55Finding Kayla's Recipes and Resources

The Okayest Cook Podcast: Culinary Adventures in Pasta Join host Chris Whonsetler and co-hosts Corey Cole and Andy Heiser for a mouth-watering episode all about pasta. The trio dives into discussions on pasta vs. sauce debates, nutrition, and Andy's Italian culinary adventures. Learn tips and tricks for perfecting dishes like Cacio e Pepe with fresh pasta, butter, and Parmigiano-Reggiano cheese. They also explore a rich pasta recipe with butter, oil, and cheese, discussing wine pairings and how to add a twist with ground venison. Whether you're a seasoned chef or a kitchen newbie, there's something for everyone in this flavorful episode. AI Generated ‘Chapters' 00:00 Introduction and Black Eyed Peas Banter 00:44 Skyblast Questions: Food Preferences 02:30 Weekly Food Highlights 09:03 Pasta Talk: Homemade and Italian Experiences 16:05 Pasta Making Techniques and Tools 29:27 Pasta Shapes and Their Impact 29:56 Pasta and Personal Memories 32:27 The Essential Role of Bread 36:15 Sauce Preferences and Dietary Changes 42:06 Cooking Pasta Perfectly 48:36 Fresh vs. Dehydrated Pasta 51:39 Cacio e Pepe Recipe 58:21 Final Thoughts and Farewell More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter

James-Beard nominated baker Renato Poliafito joins to discuss his latest cookbook, Dolci! American Baking with an Italian Accent. It includes a mashup of Italian and American standards from Aperol Spritz Cake, to Malted Tiramisu, as well as savory treats like Cacio e Pepe Arancini. And listeners, call with any baking questions!*Guest hosted by David Furst*

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

Forget March Madness, we are celebrating March Sauceness! Every week, Chef Plum has another easy, pasta sauce recipe that you can make quickly. Today, the TikTok viral “Cacio e Pepe”. So easy, it's dumb delicious. Catch up with the podcast!

Chaque semaine, Laurent Mariotte et ses chroniqueurs vous parlent de leur goût de la semaine. Ça peut être une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouveaux goûts ou de nouvelles adresses, des coups de cœur mais aussi, pour eux, de passer des coups de gueule. Cette semaine, Laurent Mariotte nous fait saliver avec un poulet au vinaigre balsamique blanc. Ophélie Neiman nous parle du geste d'accueil du restaurant parisien Chez Magda. Et Olivier Poels nous raconte qu'il a revisité le cacio e pepe avec du gorgonzola. C'est aussi l'occasion pour vous, chers auditeurs d'Europe 1, de nous raconter votre goût de la semaine. Pour cela vous avez deux solutions : sur le répondeur d'Europe 1 au 01 80 20 39 21 (numéro non surtaxé) ou sur la page Facebook de l'émission “Laurent Mariotte, le groupe des bons vivants d'Europe 1”. Un auditeur sera sélectionné chaque semaine.

Chaque jour, deux chroniqueurs présentent les infos indispensables à connaître en matière de culture : les dernières actus musique, les sorties littéraires ou cinéma, les nouvelles pièces de théâtre et les séries à ne pas manquer… C'est ici !

This week Meera and Michelle discuss a beautiful birthday dinner at Sado, the crab rangoon at Nudo House, the specials at Bagel Union and a staff brunch at Fleur STL. Sado 5201 Shaw Ave., St. Louis, 314-390-2883 Nudo Bagel Union 8705 Big Bend Blvd., Webster Groves, 314-320-7556 Bagel Boom Central State Sandwiches Fleur STL 622 Chouteau Ave., St. Louis More on Fleur STL

Ez egy extra, meglepetés adás a Tábori Viktor-fanoknak, mentális modellekről, és a nápolyi pizzakészítés mesterségéről. Miért akar egy hacker/crypto-guru/bisznisz-arc nápolyi pizzát sütni? Mi a jó nápolyi pizzában és mit tanulhatunk ebből az alkotás és a tanulás folyamatáról? Mitől egyedi? Mi a jó nápolyi pizza titka? * Linkek az adáshoz: - AVPN hivatalos szabályozás és recept: https://www.pizzanapoletana.org/public/pdf/Disciplinare_AVPN_2022_en.pdf - epic alap nápolyi pizza recept: https://youtu.be/u7Hd6ZzKgBM?si=MwLglb0cWyewoQvN - Alveograph a lisztek tudományos tipizálásához, legalább 1963 óta használják a francia lisztek szabályozásában: https://en.m.wikipedia.org/wiki/Chopin_alveograph - Assocacione Verace Pizza Nepoletana guide: https://www.pizzanapoletana.org/images/file/disciplinare%202008%20UK.pdf - szupermarketben oliva olaj 80%-a hamis usaban: https://www.forbes.com/sites/ceciliarodriguez/2016/02/10/the-olive-oil-scam-if-80-is-fake-why-do-you-keep-buying-it/ - "olive oil is clearly resistant to frying conditions, independently to the commercial category chosen" https://pubmed.ncbi.nlm.nih.gov/20678538/ - Chopin Alveograph liszt minőségének számszerűsítéséhez: https://www.youtube.com/watch?v=MpUkNMcMca0 - organikus buffala mozzarella farm: https://youtu.be/Z0TcF-pe3As?t=440 - amerikai ipari tejfarm: https://www.youtube.com/watch?v=p_rtdPtdmAU&ab_channel=NoalFarm - vadászó nép mit eszik méz alatt: https://youtu.be/Ny4bHOnSg0o?t=943 - Cacio e Pepe pizza jégkockával: https://youtu.be/GajbZY0l7oY?t=649 - Poolish pizza tészta recept: https://youtu.be/u7Hd6ZzKgBM - Otthoni sütőben nápolyi pizza: https://youtu.be/G-jPoROGHGE

Hiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii! The full gang are back this week after Charlie returns from a kidney infection. Miles brought in a Cacio e pepe which even his fiancé Emily couldn't eat. Josh discovers his inner love for chick flicks when reviewing '13 Going on 30'. Tom reflects on the time he got barred from a casino in Stockport when he was 18 whilst Joe won £180 from a free bet, and the lads answer your questions sent into the Pubcast. Get involved with the Pubcast by emailing in at blossomspubcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Bolognaise et carbonara, ça va bien un temps mais pour un enthousiaste de la gastronomie, il est compréhensible d'avoir envie d'un peu de changement. On perd pas de temps et voila comment mystifier vos pâtes avec des sauces moins habituelles. Gremolata La gremolata est un condiment, sorte de persillade italienne à base de Persil, ail et un agrume. Parfois citron, parfois orange afin de donner une note acide et parfumée à votre plat. Vous pouvez soit en faire l'assaisonnement complet de vos pâtes, soit vous en servir comme condiment pour agrémenter votre osso bucco, votre poulet ou vos spaghetti à la tomate par exemple. Cacio e pepe La cacio e pepe est l'ancêtre de la carbonara. Son nom se traduit par fromage et poivre et cette sauce techniquement difficile ravivra les hobbyiste des fourneaux. Elle se réussit en faisant fondre du pecorino dans une petite quantité de l'eau de cuisson des pâtes, un plat vraiment excellent. Ajoutez du gianciale en début de cuisson et vous avez des pâtes alla gricia, une autre sauce excellente peu connue. Puttanesca Un nom de sauce qui sonne étrangement dans l'oreille, la puttanesca est une sauce à base d'anchois. Ca fait partie des ultra basiques classiques comme les spaghetti ail et piment ou les gnocchi alla sorrentina. Cette sauce napolitaine est à base de tomates cuisinées avec de l'ail, du piment, des câpres, des olives et des anchois. Et pour ceux qui connaissent l'Italien, oui, spaghetti alla puttanesca veut bien dire littéralement spaghetti façon pute. Pesto de pistache Et enfin le pesto de pistache, oui, vous avez bien entendu. Dans certaines régions d'Italie, on vous met de la pistache à toutes les sauces ici, le délire est poussé à l'extrême avec un pesto. C'est d'ailleurs la même recette qu'un pesto vert si ce n'est que l'ingrédient principale sont des pistaches. On garde quelques feuilles de basilic pour la couleur. Notez qu'il existe un pesto sicilien à base d'amande, la trapanese. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's back to school season and for many families that means busier, tighter schedules. To help, we've compiled a list of the best 30-minute meals that are actually doable! If you prefer video, watch the full episode 11 YouTube video version. When schedules get busy, take-out is often the "easy button" of choice, but that can get expensive and annoying! In the time we spent lamenting over where to order from and what to order, we could have prepared a simple 30-minute meal. In this episode, we discuss some of our favorite 30-minute meals, such as baked salmon oreganata, shrimp scampi, and pasta aglio e olio, plus a few tips to get you through busy weeknights in an economical way. We also share why chicken meals are more challenging to make in 30 minutes, and that while sheet pan dinners are great for cleanup, they often take longer than 30 minutes, especially if you count the 10-15 minutes it takes to preheat your oven. Food news We also introduced a new segment where we discuss some current food related news and trends.   Included in our discussion are the Subway name change challenge and the Hugo Spritz as the Drink of Summer 2023. We also pondered the question, "How early is too early for Fall food and drink?". Resources Cod piccata Lemon garlic shrimp pasta Cacio e pepe Pasta Alfredo Linguine with canned clams Linguine al limone Tuna pasta Pesto Genovese Pesto Trapanese Lentil soup Tuscan white bean soup Zucchini soup Pepper and egg sandwiches Potato frittata Sweet potato frittata If you enjoyed the Doable 30-Minute Meals episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

The Rich Zeoli Show- Full Episode (08/10/2023): 3:05pm- On Thursday, the Biden Administration announced a deal with Iran that would result in five jailed Americans being released in exchange for the release of several detained Iranians and provide Iran access to billions of dollars in oil revenue. According to reports, the jailed Americans will remain under “house arrest” in Iran before ultimately being permitted to return to the United States. You can read more about the arrangement here: https://www.nytimes.com/2023/08/10/us/politics/iran-us-prisoner-swap.html 3:15pm- Is President Joe Biden the new Jimmy Carter? He's probably worse. 3:30pm- Executive Producer Matt DeSantis returns from his trip to Italy—and he no longer hates Cacio e Pepe! 3:45pm- Dr. E.J. Antoni— Economist & Research Fellow in The Heritage Foundation's Grover M. Hermann Center for the Federal Budget—joins The Rich Zeoli Show to discuss the Bureau of Labor Statistics' July Consumer-Price Index measurement for goods and services. The report shows that prices rose 3.2%, a slightly faster year-over year increase than in June. 4:05pm- While many on the left are blaming unusually hot temperatures on climate change, in 2022 The New York Times warned that global temperatures would likely increase short term due the eruption of an underwater volcano in the Pacific Ocean. 4:15pm- While speaking with The Weather Channel, President Joe Biden claimed that he has “practically” declared a climate emergency. 4:35pm- According to a report from Andrew Mark Miller of Fox News, House Republicans are alleging that the January 6th Select Committee “failed to adequately preserve documents, data and video depositions—including communications it had with the Biden White House.” You can read the full article here: https://www.foxnews.com/politics/j6-committee-failed-to-preserve-records-has-no-data-on-capitol-hill-security-failures-gop-charges 4:50pm- While speaking with Maria Bartiromo on Fox News, House Oversight Chairman James Comer (R-KY) revealed that he plans to subpoena Hunter Biden as part of an investigation into the Biden family's alleged foreign influence peddling for financial benefit. 5:05pm- Dr. Wilfred Reilly—Professor of Political Science at Kentucky State University & Author of “Lies My Liberal Teacher Told Me”—joins The Rich Zeoli Show to discuss a viral social media video which shows a trans-activist using donuts to explain transgenderism. You can pre-order Dr. Reilly's upcoming book here:  https://www.amazon.com/Lies-My-Liberal-Teacher-Told/dp/0063265974 5:20pm- While speaking with Newsmax, Billy Busch—an heir to the Anheuser-Busch beer brand—said if he were in charge of the company he would “Make Bud Light Great Again” in order to boost sales. 5:40pm- New Jersey Governor (and King) Phil Murphy returned from Italy yesterday. Will California Governor Gavin Newsom and Murphy ever faceoff in a presidential race? If it's a battle for the best hair, it's no contest. 6:05pm- C.J. Ciaramella of Reason writes of a recent asset forfeiture incident: “Cristal Starling lost $8,000 after she missed one of several filing deadlines to contest the seizure of her money by police. A federal appeals court says she and others like her should be given more leeway.” You can read the full article here: https://reason.com/2023/08/09/appeals-court-rules-woman-who-had-8000-seized-through-asset-forfeiture-will-get-her-day-in-court/ 6:20pm- While speaking with Maria Bartiromo on Fox News, House Oversight Chairman James Comer (R-KY) revealed that he plans to subpoena Hunter Biden as part of an investigation into the Biden family's alleged foreign influence peddling for financial benefit. 6:40pm- According to newly released court documents, “Special Counsel Jack Smith obtained a search warrant for Donald Trump's Twitter account, @realDonaldTrump, earlier this year.” You can read Kyle Cheney's report in Politico here: https://www.politico.com/news/2023/08/09/special-counsel-obtained-search-warrant-for-donald-trumps-twitter-account-00110484

The Rich Zeoli Show- Hour 1: On Thursday, the Biden Administration announced a deal with Iran that would result in five jailed Americans being released in exchange for the release of several detained Iranians and provide Iran access to billions of dollars in oil revenue. According to reports, the jailed Americans will remain under “house arrest” in Iran before ultimately being permitted to return to the United States. You can read more about the arrangement here: https://www.nytimes.com/2023/08/10/us/politics/iran-us-prisoner-swap.html Is President Joe Biden the new Jimmy Carter? He's probably worse. Executive Producer Matt DeSantis returns from his trip to Italy—and he no longer hates Cacio e Pepe! Dr. E.J. Antoni— Economist & Research Fellow in The Heritage Foundation's Grover M. Hermann Center for the Federal Budget—joins The Rich Zeoli Show to discuss the Bureau of Labor Statistics' July Consumer-Price Index measurement for goods and services. The report shows that prices rose 3.2%, a slightly faster year-over year increase than in June.

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

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:52) before starting the episode.Tony Kim's "Cacio" e PepeKosher salt, to taste1 tablespoon plus 1 teaspoon unsalted butter, softened2 teaspoons white miso1/2 cup chicken stock, plus more as needed1/2 teaspoon freshly ground Sichuan pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground white pepper (or to taste), plus more for garnish**1/2 teaspoon freshly ground black pepper (or to taste), plus more for garnish**1 portion fresh ramen noodles (or dry ramen noodles in a pinch)Bring a pot of well-salted water to a boil over high heat. Meanwhile, in a small bowl, mash together the butter and miso with a fork until smooth.Melt the miso butter in a large saucepan over medium heat. Add the chicken stock, Sichuan pepper, white pepper, and black pepper, and bring to a boil.Add the noodles into the boiling pot of water and cook until they are relaxed but still firmer than al dente, since they'll continue cooking in the sauce, about 1 to 2 minutes.Using chopsticks or tongs, lift the noodles out of the water and into the miso butter sauce. Stir and toss the noodles in the sauce until the noodles are cooked through and the sauce is thickened, about 1–2 more minutes, adding a little bit more chicken stock if the sauce gets too thick. The noodles should be lightly coated in a buttery, peppery sheen. Taste, add a pinch of salt if needed, toss one more time, and heap onto a plate. Sprinkle lightly with each of the peppers, and serve immediately.**Tony Kim's original recipe called for a teaspoon of each type of pepper, which I wimpily scaled back—because I know some of you will be as wimpy as me (though the Roman chef Marco Baccanelli does describe traditional cacio e pepe as "violent," so a tablespoon of pepper isn't out of place). Adjust the pepper amounts to your taste.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

In this episode, Michael Jones and Jordan Cwierz eat and review Cheesecake Factory Bee Sting & Cacio E Pepe Flatbreads and Ahi Poke Nachos so you know if it's worth eating. They also talk about bee thoughts, pig's delight, architecture, David Overton's tastebuds and more. Sponsored by Shady Rays (http://shadyrays.com and use code FACEJAM) and Honey ( http://joinhoney.com/facejam )