Podcasts about Carnitas

Summary: Justin Townsend and Adam Berkelmans explore the world of wild tacos, delving into their history, cultural significance, and the creative possibilities they offer. From the origins of corn and the nixtamalization process to the modern taco renaissance, the discussion highlights how tacos have evolved and adapted over time. They also share fun anecdotes and engage in a playful game of Taco Truth or Dare, before concluding with practical tips on making fresh tortillas at home. Justin and Adam then dig into the world of tacos, discussing their preferences for corn versus flour tortillas, exploring various taco fillings from common to wild game, and sharing tips on how to choose the right wild food for tacos. Finally, they provide delicious taco recipes, including unique options like iguana tacos, and emphasize the importance of crafting the perfect taco experience. The discussion is filled with culinary insights, personal anecdotes, and a passion for food culture. - ⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠ - ⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠ Links: Ancho Venison Shank Tacos Grilled Antelope Tacos with Avocado Cream Sauce Fish Head Tacos Coconut Mango Iguana Tacos Blackened Alligator Tacos with Maque Choux Salsa and Remoulade Sauce Frijoles y Quelites with Lamb's Quarters Takeaways: Wild tacos celebrate the harvest and creativity. Tacos can be made with a variety of proteins, including wild game. Nixtamalization is crucial for making nutritious tortillas. Tacos have deep historical roots tied to corn cultivation. The evolution of tacos reflects cultural adaptation and resilience. Modern tacos are experiencing a renaissance with a focus on wild foods. Tacos can be a platform for seasonal and foraged ingredients. Making tortillas from scratch enhances the taco experience. Flour tortillas are better suited for heartier fillings than corn tortillas. Tacos are a fun and approachable way to enjoy wild food. Corn tortillas are generally preferred for grilled meats. Flour tortillas are favored for breakfast tacos and quesadillas. Homemade tortillas enhance the flavor and functionality of tacos. Wild game can be used for a variety of taco fillings. Carnitas can be made from any big game animal. Taco consistency is key; cut ingredients into small pieces. Don't waste legs from game animals; they make great tacos. Experiment with different wild foods for unique taco flavors. Iguana can be a substitute for chicken in recipes. Enjoy the process of making tacos and eat what you love. Chapters: 00:00 The Essence of Wild Tacos 03:04 The Historical Roots of Tacos 06:07 Cultural Evolution and Adaptation of Tacos 12:05 The Taco Renaissance and Wild Food Movement 14:58 Taco Truth or Dare: A Fun Exploration 24:02 Crafting the Perfect Tortilla 29:28 Taco Preferences: Corn vs. Flour 34:00 Exploring Taco Fillings: From Common to Wild 45:12 Choosing the Right Wild Food for Tacos 50:58 Delicious Taco Recipes: From Shanks to Iguanas 01:03:03 Final Thoughts on Taco Crafting Keywords: Wild tacos, taco history, nixtamalization, cultural evolution, wild food movement, taco recipes, tortilla making, sustainable eating, foraging, culinary creativity, tacos, corn tortillas, flour tortillas, taco fillings, wild game, taco recipes, cooking tips, food culture, culinary techniques, foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

Mentioned in this episode:SBCC School of Extended Learning - https://www.sbcc.edu/extendedlearning/SBCC SEL Fee-based Life Enhancement - https://www.sbcc.edu/extendedlearning/feebased.phpAlice Schott and the Alhecama Theatre (mentions naming of Garfield School to the Schott Center) - https://www.independent.com/2016/04/26/alice-schott-and-alhecama-theatre/SBCC SEL AHS and GED - https://www.sbcc.edu/extendedlearning/ahs-ged.phpSBCC SEL ESL - https://www.sbcc.edu/extendedlearning/esl.phpSBCC SEL Apply and Register (Application is step 2) - https://www.sbcc.edu/extendedlearning/apply-register.phpSBCC SEL Student Support Services - https://www.sbcc.edu/extendedlearning/student_support_serv.phpSBCC SEL Personal Care Attendant Program - https://catalog.sbcc.edu/sel/career-skills/personal-care-attendant-program-certificate-completion/SBCC SEL Medical Assistant Program - https://catalog.sbcc.edu/sel/career-skills/medical-assistant-training-program-certificate-completion/SBCC SEL Registration Dates and Calendar - https://www.sbcc.edu/extendedlearning/calendarevents.phpSBCC SEL Basic Needs Center - https://www.sbcc.edu/extendedlearning/noncredit_basic_needs_center.phpEOPS (Shout-out to Elias!) - https://www.sbcc.edu/eopscare/ Running Start Program - https://www.sbcc.edu/eopscare/runningstart.phpLive Oak Cafe - https://www.liveoakcafe.com/Your Choice Thai Restaurant - https://www.yourchoicerestaurant.com/Empty Bowl Gourmet Noodle Bar - https://emptybowlnoodle.com/Lucky Thai Ventura - https://www.luckythaiventura.com/Duke's Beach Grill (formerly Duke's Griddle and Grill) - https://dukesbeachgrill.com/Olio Pizzeria - https://www.oliopizzeria.com/South Coast Deli - https://southcoastdeli.com/Three Pickles - https://www.threepickles.com/In-N-Out - https://www.in-n-out.com/Taffy's Pizza - https://www.taffyspizza.com/Super Cuca's - https://www.supercucasrestaurant.com/Cesar's Place - https://www.instagram.com/cesarsplacesantabarbara/Naan Stop - https://www.yelp.com/biz/naan-stop-isla-vistaMasala Spice - https://www.masalaspicesb.com/Apna - https://apnasb.com/Flavor of India - https://flavorofindiasb.com/Bibi Ji - https://bibijisb.com/Indian Rasoi - https://www.indianrasoiventura.com/The Last Lecture by Randy Pausch - https://www.cmu.edu/randyslecture/Educated by Tara Westover - https://tarawestover.com/bookBeing Mortal by Atul Gawande - https://atulgawande.com/book/being-mortal/Armchair Expert with Dax Shepard - https://armchairexpertpod.com/Crime Junkie - https://crimejunkiepodcast.com/Unsolved Mysteries - https://en.wikipedia.org/wiki/Unsolved_MysteriesBased on a True Story - https://www.peacocktv.com/stream-tv/based-on-a-true-storyAtomic Habits by James Clear - https://jamesclear.com/atomic-habits(Some additional restaurant selections Alejandra wanted to plug after we stopped recording:Carnitas el Brother - https://www.carnitaselbrother.com/Xielo Artisan Desserts - https://visitoxnard.com/directory/xielo-artisan-desserts/Rebecca's Juice Bar and Cenadurias - https://www.yelp.com/biz/rebeccas-juice-bar-y-cenaduria-oxnardEl Chilito - https://www.chilitogroup.com/Broad Street Oyster - https://www.broadstreetoyster.com/)

¿Qué es el taco y de dónde viene su peculiar nombre? ¿Cuántos tipos de taco hay y cómo es su método de elaboración? ¿Cuál es la historia acerca del taco arabe y cuál fue su influencia para el taco de pastor? ¿Qué salsa pica más: la verde o la roja? En este capítulo hablamos de: Tacos, Carnitas, Cerdo, Res, Cabeza, Buche, Y más sabrosos datos sobre el taco en el Banquete del Doctor Zagal.See omnystudio.com/listener for privacy information.

When Marcos Carbajal's father, Inocencio “El Güero” Carbajal, opened Carnitas Uruapan in 1975 in Pilsen, he lived on a couch in the restaurant and ate carnitas for three meals a day, all to realize his vision of sharing and celebrating his home region of Michoacán's specialty: delicious, mouth-watering carnitas. Marcos has since taken over the business, applying the skills and knowledge he acquired during his MBA program to expand the restaurant's reach. This expansion includes a second location in Gage Park and a third, flagship location in Little Village, opened in January 2025 — and these days, they are slinging upwards of 24,000 pounds of pork every week. Marcos joins us in the studio to educate us on the diverse varieties of carnitas, demo an authentic carnitas taste test, discuss unconventional pork preparations, and much more! 

Send Bite Me a Text!Get ready for a flavor explosion in this podcast episode as we explore the art of making chicken carnitas tacos infused with THC. Your culinary journey begins with an engaging introduction from host Margaret, who not only shares the joys of cooking with cannabis but also delves into her unique experiences navigating podcasting as an independent creator. Emphasizing the significance of quality ingredients, she introduces a mouth-watering recipe that combines juicy chicken with vibrant salsas and creamy chipotle lime crema, ensuring a taco night that's anything but ordinary. A big thank you to Chef Adam Vandermay of Your Canna Chef for this delicious recipe!Magnifying the beauty of culinary creativity, Margaret discusses how easily the recipe can adapt to various dietary preferences. Whether you prefer chicken, pork, beef, or even plant-based alternatives like jackfruit, there's a satisfying version for everyone at the table. As she guides listeners through each step—preparing pickled onions, creating your own spice blends, and even the option for THC-infused ingredients—cooking becomes an inviting and joyous activity, mirroring her enthusiasm.This episode shines a spotlight on community sharing, encouraging listeners to try the recipe and share their tweaks, favourite ingredients, and personalized cooking adventures. After all, food is best enjoyed when surrounded by friends and family, and what better way to make memories than with delicious tacos?Join us as we celebrate the art of cooking with cannabis and the friendships that grow around it. If you enjoy the episode, please share it with someone you think would love these tacos! Don't forget to subscribe, and let's keep this flavourful community thriving!Learn more at JoinBiteMe.com!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Send us a textThe boys welcome “Big Fan and Frequent Listener” Michael Forsch to the pod and dine on Tacos de Carnitas.We find out everything there is to know about the inimitable Michael Forsch.  When we all met, what brought him to Las Vegas and his new Series “A-List Casting”.Support the showhttps://2charactersandaclown.comhttps://www.buymeacoffee.com/2CandaC

That glorious Fantastic Four trailer, Jurassic Park, Buffy, Dune 3, Magic the Gathering, Gundam, Rob Liefeld, Sigourney Weaver, Galaxy's Edge Luke Skywalker, Galactic Starcruisers fate, Harrison Ford, MultiCon, Rebecca's Sundance report, lots more

After leaving us on a cliffhanger, Titus is ready to talk. Trudi gloats her non-TikTok status and updates Titus on the inauguration and her experience at Chipotle.  Don't forget to LIKE and SUBSCRIBEFOLLOW US on INSTAGRAM https://www.instagram.com/wedabblepodcast/ Check out Trudi's blog at https://myawkwardlittlecorner.com/

In this week's episode, we take a look at five reasons to buy direct from authors through platforms such as Shopify and Payhip. We also take a look at my choice of computing platforms for 2025. This week's coupon code will get you 50% off the audiobook of Ghost in the Tombs, Book #3 in the Ghost Armor series, (as excellently narrated by Hollis McCarthy) at my Payhip store: TOMBS50 The coupon code is valid through February 7, 2025. So if you need a new audiobook for next week's cold weather, we've got you covered! 00:00:00 Introduction and Writing Updates   Hello, everyone. Welcome to Episode 235 of The Pulp Writer Show. My name is Jonathan Moeller. Today is January the 17th, 2025 and today we are discussing the advantages of buying direct from the author. I will also share an update on what I've done for my writing computers this year and we also have Coupon of the Week, Question of the Week, and an update on my current writing projects. So let's get right to it.   Let's start with Coupon of the Week. This week's coupon code is for the audiobook of Ghost in the Tombs, as excellently narrated by Hollis McCarthy. That is Book Three of the Ghost Armor series, and this coupon will get you 50% off the audiobook at my Payhip store: TOMBS50. This coupon code will be valid through February 7, 2025. So if you need a new audiobook for next week's cold weather, we have got you covered. Now let's share an update on my current writing projects. As of this recording, I am 116,000 words into Shield of Deception, which puts me on chapter 28 of 31. So I'm hoping before too much longer I will be able to be done with the rough draft, which I think I'm hoping I'm going to be able to finish it on Monday the 20th if all goes well, but we'll see how things work out. I think it's going to end up being around 125,000 words, which will make it the longest book in the Shield War series and probably the longest book I've written since the end of my Dragontiarna series back in 2021. I kind of wanted a break from really long, complex epic fantasy, but I had my break. I'm rested and now we're doing it again. I'm also 13,000 words into Ghost in the Tombs, which will be the fourth book in the Ghost Armor series, and I'm hoping to have that out in March and Shield Deception out in February.   In audiobook news, Cloak of Masks is entirely done and working its way through processing. As I mentioned last week, it should be up on a couple of the stores like Google Play, Kobo, and Chirp, though it is not up on Audible yet. On Audible, though, is Ghost Armor Omnibus One (again narrated by Hollis McCarthy). That is an omnibus bundle of the first three books in the Ghost Armor series. That is available in audio at Audible, Amazon, and Apple. If you're on Audible, it is 31 hours of listening for just one credit, which in my opinion is a pretty good deal. That is where I'm at with my current writing projects.   00:02:32 Question of the Week   Now let's move on to Question of the Week. Question of the Week is intended for enjoyable discussions of interesting topics. This week's question: what is your favorite Mexican dish? No wrong answers, including not enjoying Mexican food. A little bit about semantics. I'm aware that Mexican food is a very broad net and like all such definitions is prone to a substantial bit of haziness. Mexican cuisine is not the same as Tex-Mex, which is not the same as Puerto Rican cuisine, which is not the same as Guatemalan cuisine and so on. And the various regions of Mexico itself all have their own distinct culinary traditions. But this is true of all cuisines. By Mexican food, I mean Mexican food as it is generally defined in the United States, which tends to be an assemblage of various foods from the American Southwest, Mexico, and Latin America. And as you might expect, we had numerous responses.   Our first response is from Justin who says: We have taco night here once a week or so, but no actual tacos are used. A pan of seasoned crumbled hamburger meat along with standard toppings is available for folks to make what they want. That generally becomes beef and cheese burritos and taco salad (regular bowl, corn chips added as desired).   Hollis (who narrates the Ghost and Cloak audiobooks as we as mentioned) says: Quesadillas. Taste decadent but can pack in healthy spinach and peppers and whole wheat tortillas with decadent meat and cheese.   Juana says: burritos, loaded!   Tracy says: chicken and guacamole with roasted veggies.   Becca says: Chile en nogada, basically a meat stuffed grilled chili. I have had it with chicken and beef, usually comes with pomegranate or other fruit containing sauce.   John says: Three barbacoa tacos with cilantro, onion and the green salsa and three beef fajita tacos the same way. With large horchata from a sketchy food truck usually found in front of the local tire shop.   I have to say some of the best Mexican food I've had has come from somewhat sketchy food trucks in front of local tire shops.   Bob says: Any kind of mole. One nearby restaurant had a duck mole that was excellent.   A different John says: I'm always searching for a great cheese enchilada. At least three, please. Cheryl says: Never had Mexican, so can't comment.   Jenny says: Queso dip, especially when it's got beef and chili seasoning (not like chili peppers, but the southwest chili seasoning and beef).   Scott says: Anything Al Pastor (burritos taco, et cetera).   Steve says: Fish tacos, any way I can get them.   Yet another John says: Brisket quesadillas.   I've actually had those and they're very good.   Andrew Abbott says: Quesadilla.   Gary says: Al pastor.   Mandy says: Carnitas.   For myself, I think my favorite would be arroz con pollo with mushrooms. Tasty, very filling, and so long as you don't go too heavy on the cheese, it's not too terribly bad for you. I've had a couple of different variations of it, including one that had carrots and I admit I was dubious when it came out with carrots in the arroz con pollo, but it was really good. Steak fajitas would be a close second in my Mexican food preference list. The inspiration for this question was that I made homemade nachos for dinner twice this week and I also made tacos twice for dinner this week because if you make up enough taco mix, you can get a couple of meals out of it. So that's it for Question of the Week.   00:05:37 Work Computers/Writing Computer for 2025   Now I thought I'd talk a little bit about what I'm going to use for a computer in 2025. The reason for this is a couple of weeks ago, I posted a meme about choosing a new computer on Facebook and promptly forgot I had done so, but then I looked back a week and a half later to see it had gone viral and people are still arguing about the best computer in the comments, which is good summary of social media, isn't it? You can carefully consider a 1,500 word post that will get like three likes at the most but toss a meme up and forget about it and you'll come back in a week to see it had thousands of views and almost 300 comments, all of them arguing for or against specific computing platforms. So that is the reason I thought I would share what I actually picked for my computing needs in 2025.   Three caveats: One, for your own computing requirements, pick whatever meets your needs and that your budget will allow. Windows, Mac OS, Linux, a tablet, whatever. It doesn't really matter. Honestly, I think 90% of people can do 95% of what they need in a web browser nowadays anyway and maybe use a cheap laser printer to print something out like every other month or so. I recently helped an elderly relative with a computer problem and she does about 95% of her computer needs on her Kindle Fire tablet and only breaks out her laptop when a webpage doesn't render properly on mobile. She can even print from her Kindle Fire. That said, I definitely fall into that 10% that cannot use a web browser for everything. Caveat two, my objective isn't to have the best computer or the most powerful computer, it's to have the computer that will be the most efficient in helping me write and publish books. And finally, caveat three. I worked for a long, long time in IT support and I did in fact write an internationally bestselling book about the Linux command line. I have done tech support for operating systems that no longer exist. Remember Windows CE on phones, Palm OS, Windows Phone, getting Mac OSX to talk to Windows Print Services, getting Mac OSX to talk to Active Directory, and Windows Millennium Edition (ugh)? I remember them and none too fondly. That means whatever objection you may have to Windows, Mac OS, Linux, or any other operating system, I probably know about it already have personally experienced it and have in fact tried to fix it while on the phone with someone having a panic attack about that particular problem. So with all that in mind, this is what I will use for computers in 2025 and hopefully for several years longer than that. For my writing/editing computer, I have picked a Mac mini M4. I've mentioned before that I'm increasingly unhappy with Windows 11 because of Microsoft's turn towards AI. I thought long and hard about either Linux or Mac OS and in the end, I decided on Mac OS because I have several subcontractors who all use Excel. Granted, you can install Excel on a Linux system with an emulation layer, but it never works 100% right. Some of the more advanced Excel stuff, which I do use, freaks out with it. There are a number of excellent spreadsheet programs available for Linux as well, but none of them have 100% compatibility with Excel, which is what I need.   Additionally for ebook and paperback formatting, I use Vellum, which is Mac only. I have been very happy with Vellum since 2018, which means I've it to format around 60 different eBooks and paperbacks. So based on all that, I chose the Mac mini M4. I've been reasonably happy with it so far, since I've written about half of Shield of Deception on it. It's quite fast, which shows there are some advantages to the same company producing the CPU and the operating system. Microsoft Word is definitely faster on the M4 and the M Series Macs than it was on the Intel based Macs. I wasn't expecting this, but the overall lack of distraction in Mac OS is nice. It's very unobtrusive. Windows 11 is a very cluttered environment by default with lots of distractions and it is very annoying how Microsoft has been encrusting ads throughout the operating system. You can turn on quiet mode of course, but it's pleasant to have the overall lack of distraction be the default. So the Mac mini M4 will be the computer I use for writing, editing and book layout, but that's not all I do. My everything else computer will be a Windows 11 Intel Core I7 desktop. My previous computer before the Mac mini, a Windows 11 box with Intel Core I7, will also remain in use. The thing about being an indie publisher is that writing and editing isn't all I do. I do my own covers now, which means Photoshop and DAZ3D. Both of those applications are big, fat memory hogs. I definitely did not want to shell out the money for a Mac with that much memory. There's also advertising, which means a lot of spreadsheets and using Photoshop to make those ad images and other miscellaneous tasks like recording expenses, web design, audio proofing, podcast recording, and so forth. In fact, I'm recording this podcast on that computer right now, so my Windows 11 box is now my everything else computer. It doesn't have an NPU chip, which means that Windows 11's more odious features like Recall won't work on it, therefore I plan to nurse it along as long as possible. I have to admit there was an unanticipated pleasant psychological effect to this. When I write, I go to my writing computer and when I need to do something else, I use my everything else computer, so it's easier to avoid getting distracted by something else I need to do while I'm writing.   I should mention gaming. I don't really use desktop computers for gaming any longer. They're for work. If there's a PC game I want to play, it needs to be able to run on my laptop while I sit on my couch. Otherwise, it's not going to happen. In the past five years, I spent more time playing games on the Switch and the Xbox than on desktop PC. So that is my computer plan for 2025, write on the Mac, do everything else on the PC. I should mention that the day before I started recording this, Microsoft pushed out an update that added this big ugly Copilot AI button to Word and Excel. So while I'm going to finish Shield of Deception in Microsoft Word, I am probably going to write Ghost in the Assembly in either Libre Office Writer or maybe MobiOffice. I need something that's cross compatible between Windows and Mac, so I'll be investigating other word processor options with all this Copilot stuff they're jamming into Word, but in the end, I'm grateful I'm able to use two different desktop computers and hopefully I will use these computers to produce many good books for you to read in 2025.   00:12:00 Main Topic of the Week: 5 Reasons You Should Buy Direct from Authors   Now on to our main topic, five reasons you should buy direct from authors. What do we mean by selling direct? It's when the author has his or her own store hosted on a site like Shopify or Payhip that allows the author to sell eBooks, audiobooks, and sometimes paperbacks direct to readers. I should mention this is not intended in any way to be shaming or bullying. If you are most comfortable buying your eBooks from Amazon or Kobo or Apple Books or Google or any other platform, that is what you should do. This is just to talk about the advantages for both readers and writers for buying direct from authors. Payhip and Shopify are the two most popular platforms for selling direct to readers. I use Payhip since I'm mostly interested in selling eBooks and audiobooks direct and not paperbacks. You can actually look at my Payhip store, which is https://payhip.com/jonathanmoeller. The links are also available on my website and indeed in the show notes for the show for Coupon of the Week.   So why even bother with direct sales when most people are now locked into a platform like Amazon or Kobo and their libraries? Why take the time to convince readers to buy directly from the author? What are the advantages to the author and more importantly, what are the advantages to the reader? And there are five of them, which we'll discuss now.   #1: Faster access to new releases. The reason Payhip is always the first platform to become available for one of my new books by about a day or so is that when a new title releases, it's because I'm uploading it myself. With Amazon or other sites, my books are essentially put into a line with many, many other titles and I can't control or predict when it will become available for customers. Various stores can take longer to process or be unavailable/down when a new book releases. Kobo glitched quite badly at various points throughout 2024. In 2021, Barnes and Noble suffered a ransomware attack that blocked the ability to upload new books to the platform for about a month, and all the other stores have had various technical glitches throughout time. That's just the nature of running a large website, but having a site like Payhip gives me a place where people can turn to when it happens. Quite a few people bought Cloak of Illusion from Payhip because Kobo was down for a week when I was trying to upload the book to the site.   #2: The second reason, which is a big advantage for both readers and writers, is that I can control discounts and permafree so it's easier to get discounts from an author's store. It's easier to provide discounts on Payhip because I'm getting a higher profit margin. Even with the 50% discount on Ghost in the Tombs we mentioned this week, I still would make from that discounted audiobook more than on Audible and pretty close to what I get from some of the more generous sites like Chirp or Google Play or Kobo.   Just like with the uploads, I also have complete control over when the discounts happen on Payhip. Otherwise, as I mentioned earlier, I'm at the mercy of when the uploaded book processes on various stores, just like with release dates. It's hard to promote discounts or short-term freebies on those other platforms because the price change move slowly (and often unreliably) there, whereas they're instant on Payhip. Payhip is also my hub for providing free content to my readers beyond my Permafree series starters. Keep an eye on my blog and Facebook page for Coupon of the Week, where as I mentioned earlier in the show, I give out codes with steep discounts for my Payhip store. I also provide free short stories on my Payhip store for a limited time when new books release. Subscribe to my newsletter if you'd like to know when those free short stories become available. I also make a dozen older short stories (both ebook and audiobook) free on my Payhip at the end of each year, an event called 12 Days of Short Story Christmas. If you follow my website and blog, you might remember that from recently. It would take too much time away from writing to do all these things on all the other platforms, and it often isn't technically possible. Using Payhip frees up my time to do more writing instead of trying to work with the tech support of six different vendors when something doesn't switch price in time to run a specific promotion.   #3: A third advantage, and that is a big advantage for readers, is I am not interested in your data and I am not spying on you the way that a large e-commerce site might be. Payhip basically just shows me the buyer's email for an individual's data. I can't see any other purchases you make. I can't see any individual demographic data and I can't see anything that would be uncomfortable for me to know. Basically all I see is your email address and your geographic location (your rough geographic location), which obviously the store needs in order to calculate sales tax liability. I intentionally set up the Payhip store so that you don't need a user account to buy books or audiobooks there. We also try and turn off the more annoying site settings like follow up emails that request reviews. Even the aggregate data on the Payhip app dashboard is extremely limited compared to other platforms. I can see a map shaded in with countries of visitors, which isn't accurate or useful in an age where you can use a VPN to switch your location with the click of a button. [We can see] if users are accessing the link directly from a Google search and the raw number of clicks on the page. Compared to the amount of data collected by other sites, [that is very minimal]. For example, other sites can show that men ages 23 to 28 who like Taylor Swift, own a cat, and live in Canada are looking at your page at midnight on Tuesday. That is much less data than Payhip collects, so therefore, if you're concerned about data privacy, Payhip is a stronger choice than most other ebook and audiobook platforms. For details about what Payhip tracks separate from what the individual author does, check out their privacy policy.   #4: The fourth advantage is the reader gets a choice of file formats and you can send files to another ebook library. With Amazon or indeed any of the other ebook stores, you get your chosen format for an ebook and can't switch that format without using third party software. At my Payhip store, you get three ebook formats: epub, PDF, and when possible, the ancient .mobi format (which is kinda depreciated and gradually going away). I've noticed that people who like PDFs really like PDFs, and so if you want your ebook in PDF form, you can get them in PDF form from my Payhip store.   Having a choice of different file formats allows you to more easily import the books into the platforms you already use like Kindle or Kobo. It's a pretty simple process to send files to your Kindle, Kobo, iPad, or other device so you have access to them in your library there. All my eBooks are integrated with Book Funnel, so if you have a Book Funnel account, they automatically show up in your library. Book Funnel also has directions for sideloading the files onto your various devices.   #5: The fifth advantage, and this is a really big one for readers, is all the files you buy from me on Payhip are DRM free files that you can self-archive. Digital rights management limits your ability to transfer books and audiobooks through apps, devices, and so forth. It controls the way that you access things you have purchased. It's often said that you don't buy digital content, you have a conditional lease on it that's controlled by the platform you buy it from.   The content that you buy can disappear, especially when a platform is sold or closes. We've all heard horror stories of people whose accounts at various online retailers get closed for some reason, and then they lose their access to the library of any media they have purchased there or a platform can go out of business. There was a minor, well, actually a fairly major scandal a few years ago when a romance themed ebook store went out of business and everyone lost their access to their libraries. And for a while Microsoft was offering eBooks for sale through the Edge browser, but as we know, Microsoft tends to change mind about things a lot, and that went away and eventually people lost their ability to access any eBooks they had purchased through the Microsoft store. And this isn't even the first time Microsoft did this. Way back in the ‘90s and early 2000s, Microsoft was trying to be become a music retailer to compete with Apple's iTunes store, and they used a kind of a DRM called Play For Sure. Eventually they got out of that business and shut down Play For Sure's servers and anyone who had purchased music locked to that DRM could no longer play it. Our Payhip store has DRM free files. These allow you to store and archive the files separate from the ebook and audiobook stores so that doesn't happen. It allows you to actually own the content that you buy and build a library that best suits your needs. So that way, if for some reason (let's say for example, your audiobook store account gets hacked and you get locked out of it), you won't lose all your eBooks that you bought through my Payhip store if you downloaded them and stored them on a local storage device or some other kind of archive system.   One final advantage that is more for the author than for the reader, it is a better profit margin for direct sales than is for any of the other stores. The best percentage you can get in the ebook sales on any of the other stores is Amazon, which offers 70% for eBooks between $2.99 and $9.99. Whereas with Payhip, I get about 85% of each sale (minus sales tax and credit card processing fees). The Coupons of the Week we have been doing so far this year are a good example of that. I'm selling the Ghost audiobooks connected with the coupon for 50% off and the standard sales price is $11.99, which means you get them for about $5.99. Even though that's cheap, I still get almost as much money from a $5.99 sale than I would from a purchase on Audible or any of the other major audiobook platforms. Those are five reasons to buy direct from an author. I should note, it's just not good for the author. It offers many advantages for the reader as well.   So that is it for this week. Thank you for listening to The Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the backup episodes at https://thepulpwritershow.com. If you enjoyed the podcast, please leave a review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.

10 months on the waitlist, and well worth it! Casa Bonita is the definition of a dining "experience" with its hodgepodge collection of oddball acts and entertainment, but is it worth flying out of state to grab dinner? I break down this kitschy paradise with my guest, the hilarious Ify Nwadiwe (Dropout TV, Um Actually, Maximum Film) in this week's review episode! The Good: Cliff divers are tremendous fun, the puppet show is expertly entertaining, the magician is a pro, the merch is unrivaled, the food is way better than its reputation would have you believe, a Love Tester machine tells me I'm "burning" with passion, and much more! The Not Good: Manbearpigrilla's handler snubbed us out of a photo op, there's too much to do in one visit, the service pace is overwhelmingly fast, a food assembly line, and there's a lack of clarity on the best way to experience the show The Just There: Rice & beans were whatever What We Ate: Horchata, the Wooly Bully, Chips & Salsa, Mole, Carnitas, Rice, Beans, Enchiladas, & Sopaipillas Ify details his worst & best restaurant experiences in The Calibration Station The second highest score in the history of the podcast! "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My October Patreon exclusive episode about Mr. Chow came out on Halloween! Go check out the episode about a place that is expensive for expensive's sake), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Casa Bonita stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Ify on Instagram @ifynwadiwe   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: The History of Dining at Strip Clubs! Adult film star Ryan Keely and her I Seduce The Dragon podcast costar Dana Scarborough join me to learn about the development of strip clubs as restaurants, and dive into a few Yelp reviews that are all over the place. Ever work at a strip club buffet? Send your stories to finediningpodcast@gmail.com.

The Band is back together. Sli talks about his long weekend. Trav, Emily and Jorge ate Carnitas yesterday before the Rams broadcast. Sli went for a walk and he was lonely at the park. We are bummed that the Olympics are over. The NBA announced the Opening Day schedule. And we talk about the Men's Gold Medal Basketball game. Beto Duran is here and he tells us about his European Trip. And we read your questions off of X for another edition of ASK SLI! Learn more about your ad choices. Visit megaphone.fm/adchoices

Sommerens femte pølse på grillen. Litt futt i denne, ikke noe vanlig snabb fra butikken. Ukas middagstips: Carnitas i varmen. Produsent: Jørgen Vigdal

On Today's Menu: Sam's galavanting Spain… so today we welcome a very special guest, Eric Gladstone!  CWOSSAIIIINT bracket coming soon on eatinglv.com The magic balance of a great croissant The famous Bradley Ogden burger Chef José Andrés' podcast Politically motivated bullshit food awards Don't get John started on caviar  Arts District will be nothing but uppers and downers Food News You Can Use: The inside scoop on Chef Bradley Ogden leaving Marche Bacchus?? Roy Ellemar left the Fine Company… best of luck! Second year in a row that Vegas chefs were snubbed at the James Beard Awards (Steve Kestler & Oscar Amador) 8 Vegas restaurants named on Yelp's Top 100 for Sushi in 2024 Iwana Specialty Coffee Roasters open in the Arts District La Casa de Juliette Mexican Cocina- the folks behind the The Sand Dollar are opening this spot in Centennial Hills next month Gjelina coming soon in Venetian's Restaurant Row Jamón Jamón open in Henderson again Why restaurants are so loud, and what science says we can do about it Carnitas y Tortas Ahogadas Guadalajara opening in Henderson too! Chinglish Winebar closing Recent Ventures: Iwana Specialty Coffee Roasters Carson Kitchen Restaurant Guy Savoy Sgrizzi Ristorante & Bar by Chef Marc Lamoon Lamaii 303inthecut Andiamo Steakhouse  JIN JIN Spots Mentioned: Edendale The Barbershop Esther's Kitchen La Bohème The Feast of Friends Sushi | Air Sushi ITs IZAKAYA Sushi Hiroyoshi Kabuto Edomae Sushi Sushi Kame TorosushiVegas Smile Shota Middle Child Herbs and Rye COTE Korean Steakhouse Bramare  A Different Beast Carama Send us your hate mail, fan mail, questions, & all of it at ⁠cheers@eattalkrepeat.com⁠.  Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eating Las Vegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ &⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠Eat. Talk. Repeat.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Follow us on social: Twitter:⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeat⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatingLasVegas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram:⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@EatTalkRepeatLV⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@JohnCurtas⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@WhatsRightSam⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, &⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠@AshTheAttorney

Our next guest has had several iterations on his way to realizing his dream. He's created a space that overlaps retail, fashion, hair, and networking. Whether it be working at his family's Carnitas restaurant (Carnitas Don Alfredo) or cutting hair, hospitality and gratitude are at the forefront of Blankness Studios. Gratitude for this blank canvas we get to create art with every day. Please enjoy my conversation with Sergio Torres. blanknessstudios.comblankness.cohttps://instagram.com/worldwidesergio

Det putrer i kaffekjelen, livets lampe varmer og guttene er har dugnad før høysesong. Ole har sovetips, Martin har klokkefakta og Morten er i beef med Gaus. Ukas middagstips: Carnitas. namme. Produsent: Jørgen Vigdal

Another episode, another talented homie from the 608. This time we have Juan the Producer from Lab Studios coming thru to chop it up about what it's like to be the man behind the scenes of the new wave in Madison. Producing recent hits like SELENA and managing the family business Carnitas Don Carlos isn't easy but he makes it look like it is! FOLLOW US ON IG:​⁠​⁠​⁠ @firstnamejuan@labstudiosmadisonCHOPPINITUPWITHCHUKY

Rap Artist Young Quicks and I sit down and talk Carnitas, his music and Toy Drive for the kids of Oxnard, CA on Dec. 20th.

Episode #106 is a collaboration with Gustavo Macedonio Reyes De Anda, owner of Carnitas El Güero in Austin, Texas. This episode gives emphasis to the work life balance of Gustavo as an entrepreneur, the appreciation for his family, expansion of his business & future projects.  Thank you for your support. Don't forget to Like, Share, and Subscribe so we can continue to grow this project.  Social media:  @shotswithrichie @carnitaselgueroaustin Intro & Carlos Ballarta (0:00) Familia y Trabajo (23:25) El Comienzo (32:50) Rendimientos (52:21) Mision y Vision (57:22) Proyectos y Consejos (1:08:35) Links: OXF Contact Form https://www.otraxfavor.com/contact-us Austin Chronicle https://www.austinchronicle.com/food/2021-11-19/how-carnitas-el-guero-got-so-good-at-its-namesake-dish/ Carnitas El Güero https://carnitaselguero.com/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/otraxfavor/message Support this podcast: https://podcasters.spotify.com/pod/show/otraxfavor/support

Carnitas El Momo was featured on NETFLIX and Travis, Allen and Jorge with a couple of the Circle of Trust crew decided to go and try their tacos and oh were they delicious! We also talk about the anniversary of Saved by the Bell and the I'm So Excited episode that put Jessie Spano on the map! Also, the Clippers presented James harden yesterday in a press conference and he said some interesting things. Will he be a good fit for the team? Plus, We have BREAING NEWS about Clayton Kershaw and another version of ASK SLI but we will ASK ANDY KAMENETZKY as he is in for Sliwa this morning! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Gwen Newell, author of the new youth novel, Forbidden Child - Canon Press. She discusses writing, running large hospitality events, and hosting smaller groups. Her open invitation coffee hour designed for singles is one of these events. With a changing menu each week, Gwen shares advice for overcoming loneliness, making the most of a small space, and working within a tight budget. Stick around until the end to discover her must-have kitchen item, our kitchen fails, and how to make time fly when you're cleaning. We're so glad you're here! (Visit comeoverfordinner.com for the recipe and more!)

Download Podcast | iTunes | Podcast Feed On today's edition of Coffee & Cochon, Brad Jackson and Rich Cromwell discuss our favorite fall cooking tools, and we drink a riff on an Old Fashioned. If... The post Slow Cooker Carnitas Make An Easy And Tasty Dinner appeared first on Coffee and Cochon.

Con Pastor Renato Vizcarra IEPDE.com EsperanzaConJesus.com GloriosoDerramamiento.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/iepde/message

Today's recipe is Pork Loin Carnitas.Here are the links to some of the items I talked about in this episode: #adDutch OvenMeasuring CupBaking SheetAll 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 here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Recipes coming soon but only to www.YouTubec.om/c/ChefAJ https://californiabalsamic.com/chefaj the three recipes for this month are: Chipotle Mango Quinoa Salad https://californiabalsamic.com/chipotle-mango-quinoa-salad/ Cilantro Quinoa Salad https://californiabalsamic.com/cilantro-quinoa-salad/ Vegan Portobello Carnitas Tacos https://californiabalsamic.com/vegan-portobello-carnitas-tacos/ With any order placed through my link californiabalsamic.com/chefaj write "CHEF AJ" in the order notes during checkout along with the names of two flavors to receive two free 1.6oz samples of those flavors with your order. For orders over $75 in product (BEFORE SHIPPING), type a bonus THIRD flavor to get that flavor in a free 3oz travel bottle. This is a Chef AJ exclusive! This promotion is not combinable with other promotions. The order notes box is BEFORE clicking the button to proceed to PayPal, right below the email address box at the bottom of the Checkout Page. A good salad dressing is the key to a plant based life. Spicerer Nick Davoren will demonstrate three salad dressings using some of his signature blends, plus strategies for improvising your own salad dressings using your favorite spice blends. Recipes can be found at https://www.localspicery.com/blog/ Remember that when you order from Local Spicery, start out at Chef AJ's landing page https://www.localspicery.com/chefAJ/ so you will receive two small samples of SOS-free spices.

What other instruments do you think should duel? Hey, it's been a while and we're back at it!  This week Carnitas are back in Arizona, so get them fast before everyone stops falling down on the asphalt.  Pretty bad to die from drinking in Jamaica, innit? Smugglers try to put cocaine inside cheese, but they better be careful because that's moving into Coca-Cola's turf.  Finally, sharks Nancy Reagan says "Just say no!” then bites a surfer.  Hey, what are your random thoughts? Let us know and we'll put them on the show!  It's been so long, so welcome back to The Hour!

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome. First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts. Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate. Finally, Nick was again humbled by a wall of water and ice coming from his freezer. All sorts of ups and downs on this episode of Huntavore. Nick is solo on this episode, and reflects on an article by Greg Morse. Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy. In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked. The Beautiful thing is we can alway get back up, and get better. Link: https://www.desiringgod.org/articles/roast-what-you-kill Next is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate. Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa. Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run. Last is a reminder to us all who eat out of the freezer. Ajar doors are an ever present danger. Be vigilant and have fail safes for these meat safes. Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items. He also lays out the plan to be proactive about protecting that door. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!   Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome.  First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts.  Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate.  Finally, Nick was again humbled by a wall of water and ice coming from his freezer.  All sorts of ups and downs on this episode of Huntavore.Nick is solo on this episode, and reflects on an article by Greg Morse.  Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy.  In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked.  The Beautiful thing is we can alway get back up, and get better.Link: https://www.desiringgod.org/articles/roast-what-you-killNext is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate.  Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa.  Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run.Last is a reminder to us all who eat out of the freezer.  Ajar doors are an ever present danger.  Be vigilant and have fail safes for these meat safes.  Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items.  He also lays out the plan to be proactive about protecting that door.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome.  First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts.  Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate.  Finally, Nick was again humbled by a wall of water and ice coming from his freezer.  All sorts of ups and downs on this episode of Huntavore.Nick is solo on this episode, and reflects on an article by Greg Morse.  Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy.  In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked.  The Beautiful thing is we can alway get back up, and get better.Link: https://www.desiringgod.org/articles/roast-what-you-killNext is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate.  Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa.  Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run.Last is a reminder to us all who eat out of the freezer.  Ajar doors are an ever present danger.  Be vigilant and have fail safes for these meat safes.  Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items.  He also lays out the plan to be proactive about protecting that door.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome.  First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts.  Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate.  Finally, Nick was again humbled by a wall of water and ice coming from his freezer.  All sorts of ups and downs on this episode of Huntavore.Nick is solo on this episode, and reflects on an article by Greg Morse.  Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy.  In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked.  The Beautiful thing is we can alway get back up, and get better.Link: https://www.desiringgod.org/articles/roast-what-you-killNext is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate.  Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa.  Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run.Last is a reminder to us all who eat out of the freezer.  Ajar doors are an ever present danger.  Be vigilant and have fail safes for these meat safes.  Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items.  He also lays out the plan to be proactive about protecting that door.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

In this episode, Brenda explains how it's possible to Stop Overeating so that you can follow ANY damn food plan you want (AND create the weight loss results you want!). There's a difference between 'dieting' and Stopping Overeating -- understanding this difference was essential for losing 80 pounds and keeping it off -- while still deeply enjoying the foods she loves. As women, we've been taught that losing 'the last 10' pounds is about being 'more strict', leaving women feeling restricted and deprived. I want you to know that feeling deprived isn't required in order to Stop Overeating and effectively lose weight. Tune in to learn more about what's actually required to Stop Overeating, and be able to do so in a way where you completely TRUST YOURSELF, allowing you to enjoy food more than ever. LISTEN NOW. xo Brenda Register for my free * LIVE * upcoming training: How to Stop Overeating and Follow Any Damn Food Plan You Want. Sign up here: www.brendalomeli.com/signup If you don't want to wait for the free training and are ready to start working with me today... Get started here: www.brendalomeli.com/thelast10

The guys celebrate Cinco De Mayo by smoking up some pork Carnitas, home made tortilla's, Mexican rice, and refried beans.

In episode 088 we are making Instant Pot Carnitas for dinner. If you are not familiar with Carnitas, it is basically Mexican Shredded Pork and is super flavorful. You can make just about anything from Carnitas; tacos, burritos, enchiladas, rice bowls, etc... The nice thing about this recipe is that it makes a ton and can be kept in the fridge or you can even freeze it for up to 3 months to use later. Don't forget to subscribe to the weekly newsletter!  Show Notes Page: https://momsdinner.net/episode-088-instant-pot-carnitas/ Recipe Mentioned Carnitas in Instant Pot Pico De Gallo Guacamole Refried Beans Mexican Rice Pineapple Side Dish Cilantro Lime Slaw Next Thursday Join me every Thursday for a new dinner idea! Next week we are making Caesar Chicken Bake. Grab the ingredients and cook along with me!

Preview Text snippets Tuxpan. Arturo, his Family, Carnitas, Raicilla, Tradition. We were so excited to begin our travel and get to meet one of the greatest producers. Arturo is young but comes from a long line of producers. The tradition in this Taberna is vibrant.

Find a Beef & Sausage Combo Pizza at a Chicagoland grocer near you!  Jeff's Carnitas Recipe Listen to The Jewel Bag's EP, Shittin' Hitz!  Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD  Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com! 

Listen on Apple, Google, Spotify, and other platforms. Jenna shares where her background and where she was originally from [02:49] Jenna talks about her work experience in DocuSign [05:34] At what point did the idea for Uqora start to come through for Jenna? [06:50] Jenna explains why once you get UTI you're more likely to get another one, especially in women [09:17] How many tests did Jenna and her team take on their medicine before landing something that looked like a product? [11:04] How did Jenna get started in getting educated to come up with a marketable product? [12:58] Jenna shares the founding story of Uqora [14:44] Jenna talks about Uqora's official launch and how winning a pitch contest helped them in revenue [17:10] Jenna shares how they got started in developing and rolling out their second product [22:31] Jenna talks about Uqora's team, and why community building is important [25:06] How did COVID contribute to Uqora's growth curve, and how did they deal with their customers during this time? [27:56] Jenna shares how they deal with the manufacturing and supply aspects of the business during the pandemic [32:11] When did selling Uqora come to Jenna's mind? [33:19] Jenna shares what the transition was like for her before and after Uqora's acquisition [37:51] What does Uqora's team look like today? [41:49] Jenna shares her favorite taco spot, Carnitas' Snack Shack [43:08] Follow Jenna LinkedIn   Uqora Website | LinkedIn   Check out our Tacos and Tech Tacos Database to learn where our local SD entrepreneurs and leaders satisfy their taco crave!   

In this weeks episode this guys talk about Gordon Ryan's multi-fight deal with Flograppling. ADCC signing an EXCLUSIVE deal with UFC Fightpass and more. We also recap UFC 283, talk future match ups and end the show with a celebrity call in capping a WILD WEEKEND in Guadalajara, Mexico with Fonso. Thanks for listening, follow us on Instagram @jjc2cpodcastSign up for our newsletter on our webpage @jjc2c.net

We ring in the New Year doing what we love best - talking highlights! Frankie shares grilling steaks at work, Buttery Steakhouse and Pistachio Mole.  Jay talks Al Pastor Tacos and Carnitas on the Blackstone Griddle and the perfect surface temp for achieving ultimate caramelization! BBQ Question of the week is, “What temp should I be cooking a double smoked ham to?” Speaking of ham, don't miss Jay's Pecan Maple Syrup Glazed Ham story! Check out this week's Grill Coach Recommendation and all the links we mentioned at TheGrillCoach.com!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com or drop a question in the comments below! Follow us on Instagram, Facebook and Youtube @TheGrillCoach. And don't forget to share!Support the show

This week's Food, Farms, & Chefs show has ALL the spirits! We're bringing you a lot of holiday cheer from stateside to across the globe! As we begin, we spoke with our favorite libations expert, Frank Pagliaro. Not only did he offer recommendations of the best wines and spirits that are trending this season, he also delivered on a holiday treat! If you stop into Frank's Wines in Wilmington, DE you'll have the chance to win big! If you're wondering the "how's and what's" just stay tuned in on this week's episode to find out! Then we take another trip around the globe to celebrate the holiday season with both co-hosts Gene Blum and Amaris Pollock as they take turns describing some of the fun and interesting traditions and places where cheer across the United States as well as some traditions across the globe! We're talking about food traditions, fun places that you can visit for amazing holiday experiences, and events and locations that you might not know about. We rounded out our show with two amazing individuals who shared their culinary endeavors as well as offered samples from the dishes they created during the Taste of Philadelphia event. We first heard from Passanantes Home Food Services' Krystan Hale as she joined us to describe her delectable Pork Carnitas. The Carnitas, which our co-host Amaris Pollock loved to savor, were definitely something to brag about! And Krystan wasn't shy when it came to describing what made their food taste as amazing as it did: they use small-batch organic ingredients as well as proteins that come from non-antibiotic, hormone-free, free-range farms. We then heard from one of the Queens of this years Taste of Philadelphia, Keisha Prosser. Keisha began her career as a Pastry Chef, however in 2004 she noticed a decline of families who cooked at home. Seeing the problem and a perfect solution, Keisha decided the best way to remedy the situation was by teaching individuals how to cook and now offers classes through her business, Mobile Cooking Teacher. She joined us to describe how she began, what types of classes she offers, and how you can join her to learn how to make delicious meals at home!

Having nothing to do with her beloved uncle, Principal Seymour Skinner, Alexandra urges you to take a breath, have a smile, and watch The Simpsons.  This episode is brought to you by our friends at Cookies and Carnitas.  Dig our explorations of working lives? Please show your support at Patreon. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail.  Please hit that follow/subscribe button, leave a review, and share the pod with your people. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

Hugh Williamson is the Director of the Europe and Central Asia Division of Human Rights Watch.  Check out...-A collection of Hugh's writing and speaking about worker priests -My man Studs Terkel...and his book Working-The obituary for Hugh's father, Tony Williamson-The film, Sorry We MIssed You-The story of Uzbek journalist, Muhammed Bekjanov This episode is brought to you by our friends at Cookies and Carnitas.  Dig our explorations of working lives? Please show your support at Patreon. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail.  Please hit that follow/subscribe button, leave a review, and share the pod with your people. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

Maxx works at AGI, representing clients like these. While he is an agent for hard rock and metal bands, he is deep into country these days, especially Zach Bryan.  This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Indie Cafe.  Dig our explorations of working lives? Please show your support at Patreon. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail.  Please hit that follow/subscribe button, leave a review, and share the pod with your people. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

In the mid 1990s, a Destroy All Music Festival held at the Ruiz Belvis Cultural Center in Wicker Park featured bands like Carnival de Carnitas, Scissor Girls, Blowhole and DragKing.

Here is Silvia's work at the WaPo. We discussed her piece Somos Latinos, which she wrote with Rachel Hatzipanagos. Silvia endorses La Voz newspapers.  This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Brass Heart.  Dig our explorations of working lives? Please show your support at Patreon. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail. Please hit that follow button and share the pod with your people. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

Dan waxed nostalgic about Bandera and Elephant & Castle. He dove deeper into his current work at Pomeroy.  This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Fiesta Mexicana.  Dig our explorations of working lives? Please show your support at Patreon. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail. Please hit that follow button and share the pod with your people. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License. We also played Matt's Blues.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

En este episodio un güero despacha una orden de lengua y otro güero se enoja porque le sirven una orden de carnitas. Estos güeros van a acabar peleando por alguna …

Mike frequently Tweets here.  You can follow him on Instagram and see his very cute dog. Here's a cast he did a couple weeks ago and a video from one of his last studio events. For good measure, here are some of Sadokist's iconic lines .  This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Beard and Belly.  Dig our explorations of working lives? Please show your support at Patreon. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail. Please hit that follow button and share the pod with your people. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

This week the boys sit down with their good pals Lemmy Dovato and talk about: Lemmy Dovato, 3rd time, Doll Hut, Anubis, 80/20, Drop C#, Sprawl Out, Carnitas lavia, GG Allen, Krokus, New Car, Saab, and much much more.

Check out the Ferrer Miranda Wineries. Pedro suggests you try one wine from each of his three family wineries: Orube Selección de Familia, Valdubón X, and Vionta Albariño. Oh, and he endorses the Spielberg film, Warhorse...as it relates to his work.  This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Sfera Sicilian Street Food.  Dig our explorations of working lives? Please show your support at Patreon. Listen to the songs I composed and recorded about my conversations with artists on Season 7. Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail. Please hit that follow button and share the pod with your people. Special thanks to Liv Hunt for our logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License.  Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

Nickie alluded to and celebrates the works of: Patricia Hill Collins, Adrienne Marie Brown, and Gloria Anzaldua.  She urges you to check out Sonya Renee Taylor and The Ohm Center. Also Mona Chalabi,  Evergreen Data, University Innovation Alliance, and Harvard's Strategic Data Project.  Step Up on the web. On Insta: @stepupwomensnetwork. On TikTok: @stepupwomensnetwork Nickie's Linkedin: www.linkedin.com/in/nickie-acero-1427768 This episode is brought to you by our friends at Cookies and Carnitas who urge you to check out Mango Pickle. Dig our explorations of working lives? Please show your support at Patreon.Listen to the songs I composed and recorded about my conversations with artists on Season 7.Get in touch on Insta, Twitter, Facebook, or at podcastforaliving [at] gmail. Please hit that follow button and share the pod with your people.As always, special thanks to Liv Hunt for logo design.  Our theme song is Nile's Blues by Kevin MacLeod, licensed under Creative Commons by an Attribution 4.0 License. Be kind and stay healthy. Thank you for listening.  ★ Support this podcast on Patreon ★

This week, Hollywood star and restaurateur Danny Trejo shares his culinary inspirations and tips for amazing tacos. Plus, Gena Renaud of Yume Confections teaches us about the art of wagashi, Alex Aïnouz dives into the world of meatballs, and we roast a chicken the Nigella Lawson way. (Originally aired July 10, 2020.)Get this week's recipe, Coriander-Roasted Chicken: https://www.177milkstreet.com/recipes/coriander-roasted-chickenWe 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/radiotips See acast.com/privacy for privacy and opt-out information.