Podcasts about carolina reapers

The World Chilli Eating Champion Shahina Waseem joined Karl & Jamie to share her tips, tricks and how she became the best of the best...See omnystudio.com/listener for privacy information.

On this spicier than most ENCORE episode of YBYG Mike McGrath sizzles into an especially hot -but somewhat testy- Question of the Week on Carolina Reapers! Plus your pepper picking phone calls!!

Tim cooks Carolina Reapers, and it's easier than it seems! Chelsea takes her kids to the circus. Should you sleep with your dog in the bed? TA later joins us talking about milking an injury. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tim cooks Carolina Reapers, and it's easier than it seems! Chelsea takes her kids to the circus. Should you sleep with your dog in the bed? TA later joins us talking about milking an injury. Learn more about your ad choices. Visit megaphone.fm/adchoices

On this spicier than most ENCORE episode of YBYG Mike McGrath sizzles into an especially hot -but somewhat testy- Question of the Week on Carolina Reapers! Plus your pepper picking phone calls!!

The boys are joined by World record holder Mike Jack Eats Heat for some Carolina Reaper tasting, Taz's car window explodes, a Rural Report, and more!

Going to see the The Doobie Brothers? Get there on time. The new PepperX is almost 2x as hot as Carolina Reapers. How much are kids on Social Media? More #RandumbFacts Craig's going for a massage, the 'therapeutic' kind! Wink Wink

Comedians William Henderson, Carlos Patino and George Ferido are back at it. Yeeting Possums, Moving disasters, Carolina Reapers and MORE on the PREMIER comedy podcast of the Inland Empire. 

Michigan opened up 1-0 this season with a 30-3 win over East Carolina. The Wolverines didn't cover, but it's okay because it's not about "winning," it's about "we-ening." That reference will make more sense if you listen to the show. In this episode of the Buckeye Weekly Podcast, Tony Gerdeman and Tom Orr recap what they saw from Michigan's win over the Pirates on Saturday. What did they make of the Wolverines' inability to run the ball? How good was JJ McCarthy? What might be bad news for Michigan's hopes this season? The fellas talk about all of this and much more.This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/2630697/advertisement

Julia takes pictures. Marco compliments the now-consistent nature of Hop Juju. Joe and Caroline don't clean as much as they say they do. Talking about Carolina Reapers and not The Weekly Pint. The evolution of brewery to restaraunt. Drunk German raccoons. Literal shots taken by Brew Skies.     This episode covers the following podcasts: The Weekly Pint - Ep 183 - Oktoberfest, Pour Your Own Beer Bars, And Tipping Culture Craft Parenting Podcast - Ep 115 - Oktoberfest Season Kickoff, Bat Invasion, First Day of School & More Brew Skies Booze News - 8/28/23 - Beer Is Doing Bad and It Might Get Worse! ----- What we drank:  Fat Head's Brewery - Hop Juju - Imperial IPA Third Eye Brewing - Drittes Auge Festbier - Oktoberfest Fifty West - Vienermobile - Oktoberfest ----- Episode recorded on 8/29/2023 at our amazing podcast host, Higher Gravity Summit Park! https://highergravitycrafthaus.com/ Disclaimer: The views and opinions expressed by Truth, Beer, and Podsequences are those of the participants alone and do not necessarily reflect the views or opinions of any entities they may represent. ------  Links to everything at http://truthbeerpod.com/ Find us on all the social medias @ TruthBeerPod Email us at TruthBeerPod@gmail.com Subscribe, like, review, and share! Find all of our episodes on your favorite Podcast platform or https://www.youtube.com/@TruthBeerPod ! Buy us a pint!  If you'd like to support the show, you can do by clicking the "One-Time Donation" link at http://truthbeerpod.com ! If you want exclusive content, check out our Patreon!  https://www.patreon.com/TruthBeerPod If you'd like to be a show sponsor or even just a segment sponsor, let us know via email or hit us up on social media! ----- We want you to continue to be around to listen to all of our episodes.  If you're struggling, please reach out to a friend, family member, co-worker, or mental health professional.  If you don't feel comfortable talking to someone you know, please use one of the below resources to talk to someone who wants you around just as much as we do.   Call or Text 988 to reach the Suicide and Crisis Lifeline Chat with someone at 988lifeline.org http://www.988lifeline.org ----- Our Intro, Outro, and most of the "within the episode" music was provided by Gnome Creative. Check out www.GnomeCreative.com for all your audio, video, and imagery needs! @gnome__creative on Instagram @TheGnarlyGnome on Twitter https://thegnarlygnome.com/support http://gnomecreative.com http://instagram.com/gnome__creative http://www.twitter.com/TheGnarlyGnome

On this spicier than most ENCORE episode of YBYG Mike McGrath sizzles into an especially hot -but somewhat testy- Question of the Week on Carolina Reapers! Plus your pepper picking phone calls!!

Just got done celebrating Independence Day here in the states and figured it was time to release another random episode of The Punctually Late Show for your listening pleasure. Jimmy is still away from the mic, but Aaron was joined by another fellow podcaster all the way from VA via zoom - from the Enlightened Ones Podcast, Deuce Jones.This episode we discuss the insufferable Limewire DJ tags that were on every one of our burnt rap CDs in the 2000s. Sports drafts are the Met Gala for men who secretly fan boy over athletes (and apparently do not fan boy in front of some of the greatest athletes of all time).July 4th is a special holiday, but let's get back to celebrating our freedom and working towards being a country of self-governing individuals and not a country to loved to celebrate politicians. Ghost peppers and Carolina Reapers are the biggest flexes to guys in cargo shorts and V necks. Not being the person that brings buns is also a flex apparently. Wilford Brimley is looking down from the heavens and judging you for not intermittently fasting through breakfast. True Classic Tees, hear me out: Stop trying to give guys their version of fake eyelashes. We know we aren't fit, get off it already. Plenty more rambling, serious and fun, throughout this conversation. Let us know if you enjoy it!Support the showSubscribe to the show on Apple Podcasts or wherever you listen to podcasts. Leave a 5 Star review to help us get more visibility! Be sure to follow us on Instagram and Facebook and feel free to interact with us!***Go Follow Dry Stack Roastery and Coffee Bar on Instagram and Facebook***Dry Stack is a Coffee shop on Main Street in Danville, Ky that locally roasts their own coffee and serves some of the most outstanding coffee shop eats we've ever had! They are our home base and their staff and owners are always welcoming and treat us like family. Go check them out and enjoy some of the best coffee in the Central Kentucky area.

Yeah...we recorded an episode at 3 am. Come hang out with the BOYS as we recap our night and tell various silly stories, all while still reeling from the Carolina Reapers we ate at 1 am. This is a special one!Follow us on Instagram! @_theother22_Check out our show website: https://theother22.buzzsprout.comGot ideas/topics for the podcast? Let us know by DMing the Instagram or reaching out to one of us hosts personally!

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"Experience the flavor of Chef Eric's kitchen, where the heat is as 'Hot as F*ck' and the passion is real.""I go into every day just wanting to be better. So much of what I see now is it's, like, too focused on the show. It's a marketing scheme compared to as opposed to the actual caring about the cooking. Sure, it can look good, but does it fucking taste good?" - Chef EricChef Eric has been cooking since he was a child, when his mother taught him to make a meatloaf. When his son was born, Eric decided to switch to cooking as a career and has been doing so for 17 years. On the East Coast he has worked for various restaurants, including DBGB, but has seen many restaurants close due to COVID. He finds that many restaurants focus on the show rather than the taste of the food and is inspired to do better each day.In this episode, you will learn the following:1. The unique bond shared by line cooks, and chefs.2. The challenges of running and surviving a restaurant during the COVID-19 pandemic.3. The creative and entrepreneurial success story of a chef who created his own hot sauce.Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me! Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcipt:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living in that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos.[00:00:56]But it's pretty damn controlled. And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood. And it's the only thing you know and you need more. It's an addiction.[00:01:13]This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds. But it's in our blood, which means it's fucking pulsing through our veins. And it's what we live for. A quick interruption before we jump on.[00:01:31]To the rest of this, two things. First, there's a link in the show notes that well, it's not really a link, it's my email. Please. I want to hear some feedback from you all. What do you love?[00:01:45]What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast. The link is also in the show notes below. Please, if you're able to we would love any contribution you're able to support us with.[00:02:01]We all have costs that we need. To try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Chef Eric, 32nd elevator pitch. Who are you? I am Chef Ericos father. I'm a chef and I am a patriot. And that's pretty much it.[00:02:25]All right. How old are your kids? 1610 and two. You're covering the gamut there? Yeah.[00:02:35]Papa was a rolling stone.[00:02:41]So tell me then, how long have you been cooking? What got you into it? I've been doing this forever, man. We moved to Massachusetts when I was, like, eight, I think. And we took over my family's taxi company.[00:02:57]And mom was working and stepfather was working. And it was a phone call on, like, a phone on the wall that you had to, like, answer and be home for. And this is what you do. And you make a meatloaf, and I'd get the whole thing. She'd read me a recipe.[00:03:14]You're writing this down. You're writing this down. And I would do it and I enjoyed it. And the more that that went on, I kind of fell in love with it.[00:03:28]That's fine.[00:03:33]When did you realize it was going to be a career? Jesus.[00:03:41]I kind of switched permanently to it being a career. About 17 years ago, I was going to go to the army. We found out that my ex was pregnant with my oldest son, and things just kind of shifted gears. I always tried to stay out of the cooking business because I thought if I did it every day, it would ruin it for me.[00:04:08]I wouldn't get as much enjoyment out of it. There's truth there, you know? And like, I grew up in a house like, my father owned three delis. He worked himself to death. He was a shit bag, whatever.[00:04:20]He wasn't around. And it was what it was. And I thought if I worked in the industry, it would just make it all tainted. But it actually became quite the opposite.[00:04:38]I can understand that. It's almost one of those, like, he didn't want to follow in his footsteps. Yeah, 100%.[00:04:47]Okay, so right now you're cooking your soup and you're in Farmingdale, New York. You've been out in the East Coast the entire time. Yeah, new York. I work in the city for Danielle Bald.[00:05:10]A few restaurants here on the island. I was in Boston for a little bit, and then last November, I came back to Long Island. Okay. Dug in back here. Now.[00:05:25]Were you at barbalude? No. Is it DBG. Bees. Oh, nice.[00:05:32]I like that blue. Our commissary was you opened the front door to the commissary and it was the back of the iconic CBG. Bees. Like punk rock. Yeah.[00:05:45]A few trips I made to New York, actually there, I think, twice.[00:05:52]I like the feel to it. It's a different animal now, though. The city. It's become just disgusting. Oh, the city.[00:06:01]The city has just become disgusting. Yeah. This whole COVID thing just ruined so many restaurants. There like Michelin Star restaurants are shutting down. It just became abysmal.[00:06:11]That was like, the tough time in Boston. Like, I left there to come down here because at the end of COVID with all the restrictions and everything, nobody could offer the pay, nobody could offer the hours and everything. Rent moratoriums were up, and it was just got insane. Yeah. I don't know how restaurants I mean, it was impossible for so many places to survive and pay people because restaurants aren't exactly known to have, like, large vaults of cash just hanging around waiting for this stuff to happen.[00:06:45]Especially in New York or the East Coast, where just the rents are fucking ridiculous as it is. Even with the moratorium, at a certain point, it's like, hey, everybody's got to be able to pay something here. Yeah, I got a little obscene. What's the one restaurant you were sad to see go? I don't know.[00:07:08]There was a few there was a couple nice little, like a couple of quiet joints in Boston that were just it was like a good place to go get, like, a bowl of ramen or some nice sushi or something like that. And they were closing left and right. Little, like, no name, hole in the wall places that would go to after work. You know what I mean? Yeah, those places where I mean, they were kind of the definition of restaurants that were survived paycheck to paycheck kind of thing.[00:07:34]Yeah, exactly. Yeah. They were probably floating checks for a while. Yeah, that's unfortunate because all those places are usually pretty legit. And it was the smallest places and the best food we could leave.[00:07:49]I was, like, working in Brookline. It's a place called the Public House for, like, a great set of owners. This guy David loved food, loved everything. We did, like, a barbecue Sunday. We'd have people coming in just for that on Sundays.[00:08:03]And then you get to end the shift and go out and hang out with the guys and go get a fucking bowl of noodles and just wind down from a crazy week. And then all of a sudden, that shit wasn't there anymore. What did you guys do after that? Then it was just like, hop on the green line to the red line and go back to Dorchester and hang out. That's unfortunate.[00:08:23]Yeah, it was pretty shitty. So tell me about a time when you're cooking and you just kind of question everything, where you're just like, man, am I really in the right spot? Is this my career? Should I be looking for something else? I think that's happened a couple of times.[00:08:38]The first time was like, when I started in Delhi's, and I just got tired of it. Like, the hours, the bullshit, it became a lot. And then when I went to work for Danielle valud, it was a whole different animal. It was like, I have to inspect this guy's, like, parsley schiff and odd right now. Is this what I want to do?[00:08:56]I don't want to be the chef with the pair of tweezers and the fancy little shit on the plate. That's just not me. I'm never going to be a tweezer chef. I'm a fucking bull in a china shop. I come in, and if you're in my way, I'm mowing you down.[00:09:14]I have a very strong point of view on walking into a kitchen and like to see these cooks that just, like, have this I don't give a shit attitude. Like, oh, don't worry. It's not my job. Somebody else will do it. If I did that in any of the restaurants that I worked at, like, the places I work, like, none of those chefs picked up a broom or a mop.[00:09:32]You're lucky if you're going to get him out of the office, let alone mop up after you. And these guys are like, oh, he doesn't even help with the floors. He doesn't do this. I'm like, God, give it a rest, dude. Like, this is not how the world works.[00:09:44]Like, I broke my balls to, like, get where I am, and you're here fucking three days a week, showing up at 03:00 in the afternoon. Like, what do I care how you feel? It literally doesn't matter to me. Just shut the fuck up and mop. Yeah.[00:09:55]Oh, man. But, like, working for DB was just, like, insanity because, like, he has all these corporate chefs around him, and you have to go in, and they're like, all right, well, it has to be done like this, and it has to be done like this. And you got to follow around seven guys that you can barely communicate with because they're either Haitian or we had, like, a bunch of Albanians when I first started there, and nobody spoke English. So it would just have to be, like, visual demonstrations, like how to shift a Nod parsley, how to properly cut the chives so, like, Chef Rob didn't come in and throw everything in the garbage and make you redo it. So is there, like, a corporate chef that would just come in before service and do is walk through and then leave?[00:10:32]Yeah. So I was, like the opening suit. I would come in and I took care of, like, all the sauces. I managed all that stuff. I had 13 guys in the kitchen, and it was massive.[00:10:44]They had, like, six on the weekends. They had, like, six people on Garden alone. The restaurant isn't that big. The line was huge. The hotline had six, and then we had a roundsman that would jump between and fill holes, and then we had six on Garden.[00:11:00]Jay. Okay, that whole back room is, like, a chef's table and all that stuff. Like, Jim Gaffegan lived across the street and used to come in on Sundays for, like, brunch with his family and hang out back there. And then you got four cooks just, like, going it was obnoxious. We would do 300 people for brunch and then, like, another 300 for dinner, easy on a slow day.[00:11:22]I didn't think it was that big, but obviously I'm wrong. It was a decent sized restaurant. So what inspires you now? Change. I go into every day just wanting to be better.[00:11:34]So much of what I see now is it's, like, too focused on the show. It's a marketing scheme compared to as opposed to the actual caring about the cooking. Sure, it can look good, but does it fucking taste good? You know what I mean? Are you ordering shit product?[00:11:52]Is every fucking delivery coming from Cisco and their garbage? You know what I mean? We can bleep out Cisco, but they're fucking legit trash. As a broad liner. It's insane.[00:12:05]I would never order produce from them. No, absolutely not. Some of their stuff is fine. I mean, when you're talking about just all your dry stuff, whatever, but chemicals and whatnot. Yeah, I don't think in every location of them is kind of a little different, but yeah, I wouldn't be ordering any fresh product.[00:12:27]And then to bastardize it. You get it. And even if it's like half trash and you can make it into something, why order in massive quantities from Cisco and then produce this servable food to store it in the freezer for three months and then pull it out and court by court by court? I've seen chefs do that, and that shit is just so unappealing. I get it.[00:12:53]I get it's, like production based, but it doesn't have to be like that, right? Yeah. If you're starting with quality to begin with, I mean, you're going to have a hell of a lot less waste. Yeah. Your freezer is going to be smaller, too.[00:13:08]Yeah. At Harley's we have one chest freezer, and it's for fries.[00:13:17]Fries and like, I think lobster tails right now for New Year's Eve, but everything else. Yeah, I would say last few restaurants I built out, we didn't put freezers in them for anything for a couple of reasons. One, I also didn't want to deal with ice cream and desserts because I'm like, okay, listen, to get into that, it's like, now you need a dipping. Well, you need somewhere on the line for that. I'm like, I don't want to fucking deal with that shit.[00:13:48]No. I'm like, hey, listen, there's a great place about a block down. Yeah, they make fantastic ice cream. Go get yourself an avocado or something.[00:14:03]Avocado? No, avocado. The Italian ice cream with the espresso.[00:14:16]But you know what though? It's probably an avocado ice cream that they're looking for, though. That shit is so played out. I'm so fucking tired of avocados. It's like avocado is like the dried parsley on the rim of a plate for me right now.[00:14:29]Like a fucking nauseating to look at. I don't even want to see that shit. Yeah, you've got your late eighty S. Ninety S plating where every plate had the paprika and the parsley around the rim. I worked for this lady in Massachusetts, and it was like a breakfast and brunch pot.[00:14:53]I just got there, and then it was like this sushev position, and she was like all excited. And I go in and she's like, explaining the garnishing shit to me, everything.[00:15:11]It was just like purple kale. Purple kale on everything. And then she fucking sprinkles the dried shit around the plate. She's like, I like to call it Jazz fetty. And I'm like, Are you fucking kidding me?[00:15:25]Like, you don't name confetti after yourself, let alone fucking dress a plate like that just simple is so much easier. That's good. Yes, fetty. Yes fetty. My buddy Joe appreciate that because she's like, trying to sue him over a hot sauce recipe right now.[00:15:48]Good luck. She's like grasping for straws desperately yeah. At this point her lawyer is just stringing her along for cash then. Yeah, definitely. He probably should have told her that when it comes to recipes and intellectual property, unless somebody signed something that said, you own everything I create, or if it hits the menu for whatever reason, you own it.[00:16:14]But even then, prove it. No, she can't. He was just asking me if I want to be, I guess get deposed if I want to be a character witness or whatever. And this whole little lawsuit. I said, sure, sign me up, dude.[00:16:33]You know what? I give the guy credit because he took a step back from a restaurant. They stole a bunch of his shit. He went through with all these lawyers or whatnot. And when he sat home waiting for all this to do, him and his wife made this hot sauce called Sweet Mamas.[00:16:50]And they're selling the shit out of it. And they're going to like hot sauce expeditions. And they're winning and winning and winning. And she's jealous. And I know for a fact it's not her recipe.[00:17:01]Yeah, I wouldn't doubt it. And even then, if she wants to say it's her recipe, legally you only have to change like one third of the recipe to create to make it unique, which is fucking easy to do. When I walked in that restaurant, her hot sauce recipe, she had this guy Tony there who was just like he was a fucking clown. There was no way. He was like, I've been an executive chef for six years.[00:17:30]I'm like, you're fucking 23, dude. Like you don't know shit about shit. Like you're trying to mulchify fucking stems right now. What are you doing? Like fucking strain the sauce.[00:17:41]Act like a professional for like 3 seconds. All you taste is hot. You don't taste any flavor whatsoever. It was a mess. Well, I mean, that's just kind of what everybody looks for these days.[00:17:56]Everybody just looks for straight heat. I don't know of any hot sauces out there that I actually enjoy because look at all the peppers that are they were going after the Carolina Reapers and this and that. Okay. Outside of putting you in the fucking hospital, what is that really going to do? Yeah, seriously.[00:18:14]I mean, we made sauces. We did a barbecue competition. This restaurant was with SmokeShack Blues and I named it Hot as Fucking. I had to wear a gas mask, like a whole respirator just to fucking just to mix it wearing like goggles because the fumes were just like massive. Yeah, it was like unbearable.[00:18:37]Oh, yeah, you smoked out the whole kitchen. Everybody saw it. Great. We'd make it like come in at 07:00 in the morning and have it on the stove just going and simmering in the back. And we'd have to open all the front windows, the doors, the back door just to let it all out.[00:18:54]Because you couldn't even have a customer walk in the building at 11:00 in the morning because their fucking eyes are burning. I just love to do that. Sometimes you get the little chilly vinegar bombs and then all of a sudden you just hear people on the other line. You're just like, yeah, talk some more shit. Exactly.[00:19:17]Oh, this isn't that hot. Okay, wait a second. This one's a fucking creeper. And then all of a sudden they're on the floor.[00:19:28]You mentioned this earlier, but cooking for theater instead of flavor. And this is kind of an interesting thing because I don't want us to blame social media, right? But there's that, hey, we got to make that Instagram worthy food, but it's got to taste great. And so everything's got to be like I remember documents. Hey, there's got to be Instagram.[00:20:06]Picture the owners. Can we put this picture on Instagram? If this goes to a guest and they take a picture of it? And I'm like, why did Instagram start driving so much fucking traffic for us? It just did, man.[00:20:21]It's crazy because you see, I'll go through my Instagram and it's like, what the fuck am I doing? These guys you got these idiots that just go on TikTok and fucking dance and they're making millions of dollars and I break my ass. You know what I mean? I break my ass to fucking bring in a paycheck and pay for my kids and pay for my apartment and enjoy my life. And these guys just fucking do nothing.[00:20:48]And then you get, like it, like, broke down someplace. There was like this fucking massive fallout where it didn't have to taste good anymore. It was just about, like how pretty the plate is. Well, it wasn't even how pretty it was. It was like how over the top.[00:21:08]Like, how ridiculous could it be? Yeah, I don't want fucking goldflake on my goddamn dessert. Like, get that shit out of here. Why do we need that? What about your 32 ounce tomahawk that's wrapped in goldflake?[00:21:23]Yeah, that's fucking so stupid. It gets so ridiculous and over the top. That's cool. Dude, you can wear sunglasses and fucking shaving face like Antonio Banderas and sprinkle salt and shit. I don't fucking care.[00:21:38]What does the steak taste like? What does it taste like? If it's cooked well, you don't need all this bullshit sauce, dude. We go out to the table at a tomahawk or a porter house. We throw an herb butter on it, we'll torch it and bring it up to Temp table side.[00:21:53]And that's it. That's it. It just needs butter. It needs butter and fucking love. That's it.[00:21:58]You just have to pretend to give a shit for 5 seconds and fucking cook it properly. Just care about what you're doing. And that's literally it. These guys are just like, I got to have the fanciest fucking chef coat and my apron needs to be tits, and I got to go out there, and I got to be fucking perfect. You don't, man, just go in the kitchen, put your head down, and fucking cook.[00:22:18]Do your goddamn job like you're here to fucking serve the people. It's not about your ego. It's not about a lot of the bullshit. You're here for customers. And like you said, it's not about ego, but it's more about just giving a fuck for those 5 seconds.[00:22:33]It's like giving a fuck for everything and being excited about everything. Exactly. These cooks that we've been getting rid of at the restaurant, I came in at the right time, I think. I think I joined the team at Harley's at the perfect time. It was like, Keith's a great guy, and he was running himself ragged, and he had no help.[00:22:57]He was fucking not, like, treading water, but he was, like, fighting because he had a good vision of where we should go and how to get there. But there was just, like, missing pieces. Yeah. There's only so much one person can do. I'd like to think that I stepped in at the right time to help get that forward.[00:23:22]And now it's like, before, it used to be the kitchen can't keep up with the dining room. Now it's the dining room can't keep up with the kitchen. There you go.[00:23:33]And that's now becomes a whole new list of problems to solve because now the kitchen is, like, where it needs to be, but the front of house staff can't, like, get their shit together. You know what I mean? Well, I mean, have they ever yeah, no, we do. We have some really great servers, but there was a time where it was like, okay, this one's here for a week and gone. This one's here for a week and gone.[00:24:01]People can only work two days a week, and it's like, how much do you really give a shit if you're only here two days a week? The restaurant is just an ATM for them. Yeah. They come in, put in their time, walk out with their cash. Exactly.[00:24:16]But they're kids. It goes back to that. Like, kids in the kitchen shit. Like, they come back and they just, like they think, like, we're there to serve them. I'm like, that's not how this works, dude.[00:24:28]That's not how any of this works. We are here to serve the people you're serving. So if we don't all work together, you're fucked. We're fucked. And they go home miserable and with a comp meal.[00:24:41]Yeah. So many different places I want to go with this because it's like, all right, how do we want to unpack this? Because you're right. There's this new generation that's coming in that is very entitled. So entitled.[00:25:00]It's, like, such a disgusting trait to see that. I'm like I just, like, question, like, why would you choose this business if you're not about serving other people? Why are you here? Why are they here? I mean, have you asked anyone that?[00:25:15]I ask them all the time. Like, what are you doing here, dude? What do they say? Oh, I got to pay for school. What school?[00:25:23]Dude, you go to fucking school online. Like, get out. Do something. Like, fucking do something with your life. This is not the like, you get people coming in that like the fucking Miami Dolphins do.[00:25:32]They keep playing football. They know football is not the path they should be taking, but they keep trying.[00:25:41]You a Miami fan then, huh? No, just saying. It's like, do you want to get up and be the fucking best at what you can be, or do you want to go in and half ass everything? I don't half ass anything. You get up and I don't know who the fuck said it.[00:26:00]There's some saying about being in the jungle. Whether you're a lion or a gazelle, the first thing you do when you wake up is you fucking run. That's the one thing you know that you have to do, is you're fucking running. You either running to not be fucking food or you're running to get food. And, like, I'm not going to be the fucking gazelle.[00:26:16]And thank you for listening to this episode of Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please. Follow us, as well as share this episode with a friend. This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly.[00:26:44]Thank you for listening. Keep kicking ass.

* DeSantis Holds 14-Point Lead In WSJ Poll. * Heather Welch, a superior court judge in Marion County, Indiana has said that a new law that would protect nearly all unborn children from abortion cannot take effect because it violates the religious beliefs of pagans - Washington Stand. * Mattel, the Company that owns Barbie, Fisher-Price, Hot Wheels, American Girl and several other iconic toy companies, is promoting transgender ideology to children through its toys. * Feds in the Shadows: Leaked Documents Indicate over 300 Members of Oath Keepers May Be Current or Former DHS Employees – Not Clear How Many Are Federal Operatives - Jim Hoft, TheGatewayPundit.com * The American Academy of Pediatrics' (AAP) official position in support of medically transitioning children to the opposite sex was written by just one doctor with "contributions" from two transgender activists without medical degrees, according to a report co-published by the Washington Free Beacon and Common Sense. * The AAP's position is widely cited as evidence that gender transitions for minors are safe, effective and necessary, and activists frequently use the AAP's support to shut down dissent against the procedures, according to the Free Beacon. * Hundreds of Chinese-manufactured drones have been detected in restricted airspace over Washington, DC, in recent months, a trend that national security agencies fear could become a new means for foreign espionage. * Data recently shared with Congress highlights more than 100 incursions in a recent 45-day period but the sources requested that specific numbers, locations and frequency not be published for security reasons. * Legal team warns government not to launch new program spying on truckers - Bob Unruh, WND.com * Vice Media Cutting Staff as Profits Plummet. * Guy Eats 10 Carolina Reapers the World's Hottest Peppers, in 33 Seconds Guinness World Record holder Gregory Foster admits a passion for pain.

For more from Doug, subscribe to Canon+. Use promo code DOUG99 to get your first month for 99 cents https://mycanonplus.com/

For more from Doug, subscribe to Canon+. Use promo code DOUG99 to get your first month for 99 cents https://mycanonplus.com/

On this spicier than most episode of YBYG Mike McGrath sizzles into an especially hot -but somewhat testy- Question of the Week on Carolina Reapers!  Plus your pepper picking phone calls!!

News links 11-11-22“Bag gate”Worlds longest cornhole tossWorlds smallest horseMan eats 10 Carolina Reapers in 33 secondsMost arrows through a keyhole in 1 minJimmy Kimmel to host OscarsAMC to open Zoom theaters Pikachu on riding mower Lab grown bloodWalmart sells the Lament Configuration as children's STEM toyMcCrispy chair7 eleven crocsKiller VR headsetShooting wolves with paintballs Man upset over canceled flight runs amok Teacher reports fake stabbings Catalytic converter ring bustedUsed coffin at pawn shopSupport the show

In episode 64 of The Gunn Show, George and Kai join Tony to discuss what it takes to launch a machine shop, superior filtration systems, and the ultimate change of consuming the hottest pepper on t...

We could not wait to try more sauces by Faiya after our introduction of Salsa Roja. We dove into Mama Juana, a sauce that honors the sauce maker's Dominican roots, and La Muerte, one of the original sauces that brought the heat with Carolina Reapers and Red Habaneros. Mike was in for a surprise on this episode as we discuss unusual hair treatments, the look of peppers, and weird "food" we would be willing to eat. If you haven't already, please check out Faiya at the links below.Website - HEREIG - HEREPlease Rate and Review our podcast. Also follow us on social media for updates and to interact with us on IG @TheHeatSourcePodcast

Corwin and Josh talk about: - Baker Mayfield traded to the Carolina Panthers - Tony La Russa leading the White Sox straight to hell YouTube: https://www.youtube.com/channel/UCB0f_cTSDZ23VvRvqdNMyxw Website: https://juicingthenumbers.transistor.fm/ Twitter: https://twitter.com/JuicingPod Email: juicingthenumbers@gmail.com Swag: https://teespring.com/juicing-the-numbers-swag Spotify: https://open.spotify.com/show/1Dg2dIrbPNoQpSRQKWHZCG

NOPE!!!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Min Kyriannis, CEO and co-founder of Amyna Systems and managing director of EMD|JMK, is a wearer of many hats. On this episode of Cyber Security Inside, we get into all the details - we talk entrepreneurship, how cybersecurity relates to manufacturing facilities, the importance of giving back, and lots of other interesting tidbits, such as how Min grows her own Carolina Reapers in the backyard!   We cover: -  How she got from Point A to Point B in her career despite a tough childhood -  What to look for when selecting a trustworthy team for security and risk management -  How COVID accelerated the need for better-protected infrastructure -  The focus on giving back, especially regarding building a better future for #WomenInTech ...and more.  Don't miss it!   The views and opinions expressed are those of the guests and author and do not necessarily reflect the official policy or position of Intel Corporation.   Here are some key take-aways: -  There's a collaborative effort that needs to happen between manufacturers, distributors, and owners regarding device security. -  Selecting a trustworthy team is reliant on lots of gut checks and long-standing human relationships. -  You should also ask the right questions of your team to ensure you're working with quality people. -  You can succeed regardless of your background, as long as you're willing to put your mind and energy into it. -  Despite how busy you may be, giving back to your community is crucial to shaping a better future.   Some interesting quotes from today's episode: “I actually broke three computers [while] programming because I couldn't yell at it, and it didn't respond to me. So I smacked it and I think I broke the motherboard!”   “We're creating a bunch of foundations, one specifically dedicated to underprivileged youths and gives them opportunities which they otherwise wouldn't have. And also looking at veterans, seeing if there's a way to help veterans who are just recently discharged from the military.”   “We raise funds to actually have organizations who are boots on the ground to help save children and women who are in forced labor.”   “With COVID, everything has been blurred. I mean, we're all working from home. So the expectation is when you go home, you should be able to connect to your workplace and also work and perform your functions at the same time. So for us, we kind of view it more as an entire ecosystem. It's not whether it's commercial, residential, private, or public, it's basically everything, all the devices.”   “One of the things that we're doing is also quality control. We're actually making sure that these devices are tested properly before they get shipped out, but we're at the proof of concept stage.”   “The team is critical, and I think it's not just a supply chain, but also the team of people that you're working with needs to be also vetted and looked at properly. And that's what we're doing right now as we're developing these components, the software, the box itself; we're working with the right people and also the right companies.”   “The expectation is you're going to have to put this somewhere secure where people can't break in and tamper with the device.“   “Unfortunately people can lie, but with people that you work with for a long time, it's harder for them because there's a reputation there also.”   “You're going to know if there's something wrong; you can understand body language, you can understand how they work due to business dealings.”   “It's a very male-dominated industry, even in security, physical security; IT has been very male-dominated. That being said, mentorship has been extremely difficult. So there wasn't mentorship. You had to learn things on your own or really kind of claw some ways and read a lot to get to an executive level.”

The Church of Woke :: Liberals scared to be perceived as conservatives :: Aria has to dump herself :: Dehumanization :: Nature is horrific :: Carolina Reapers & Ghost Peppers :: Potatoes & surviving the apocalypse :: There are zombies. What do? :: What weapon would you choose for the zombie apocalypse? :: Hosts - Aria, Conan.

The Church of Woke :: Liberals scared to be perceived as conservatives :: Aria has to dump herself :: Dehumanization :: Nature is horrific :: Carolina Reapers & Ghost Peppers :: Potatoes & surviving the apocalypse :: There are zombies. What do? :: What weapon would you choose for the zombie apocalypse? :: Hosts - Aria, Conan.

Heat eight of the New Zealand Chilli Eating Champs takes place at Armageddon in Wellington this afternoon, with the ultimate 'pepper head' set to take home $1000. Organiser and hot sauce maker Clint Meyer joins the show to discuss. 

Heat eight of the New Zealand Chilli Eating Champs takes place at Armageddon in Wellington this afternoon, with the ultimate 'pepper head' set to take home $1000. Organiser and hot sauce maker Clint Meyer joins the show to discuss. 

We are all over the place today from untoned forearms to Olive Garden and then back to religion. We somehow came in as the 4th most popular Dental Podcast of 2020!!! Thank you to all who voted because we didn't even know we were in a contest! Controversial and enlightening our conversations will leave you amused and slightly confused. Come along on this journey for the 127th time. Thanks again and please go floss yourselves. Love Carlos and Sandy Lee

We all know Lisa loves herself a good haircut so Sam's new hairdo does not go unnoticed. The question Lisa poses 'have the bangs found a forever home'? Tune in and find out folks!! Sam is ready for spring but words like crippling cold are being thrown around in the coming days!! Breaking news the Bachelorette is filming in Canada, road trip anyone!! Shauna Foster are you game to go check it out? Lisa thinks watching the tv show FAME will solve all our problems! It's just some light hearted fun that we all need, apparently. Lisa got her days mixed up and was proudly announcing her love of pancakes but sadly it was actually groundhog day. Sam and Lisa had very different reactions to Wendy's Lifetime movie. One of them found it fun and eye opening and the other tapped out after 45 seconds!  Lisa claims Starbucks named a coffee after her because her name was on the cup. She asked for a tall dark blonde and got a questioning look and that somehow has her thinking she is a barista. Seriously?! Bigger question: how small is your tall? So much weirdness from one person! This leads them to chat about so many fun things like, the Super Bowl, the Boom Baby bakery cook off, the fun Super Bowl commercials, the Drew Barrymore and hot sauces, Lisa's question corner, the lotto, new bounty hunter, museum items, Candy Funhouse, FB Tuesday, Andrea's FB, itchy ear, underwear, Marilyn Manson, public washroom angst, Laverne & Shirley, Valentines day, Why did they make that, Martha's cinnamon rolls, Shamrock shakes, new crayons, no socks, Sir Thomas Moore, Cicely Tyson, Dustin Diamonds, organic burial pods, Kristen Stewart, Carolina Reapers and Sam’s, things Lisa oughta to know! Lisa's I shake my head involves the light in her room and Sam wants to discuss the point of the groundhog. It's just a bit of ridiculous chatter but it might just make you laugh! If you love what you hear you can support the podcast by following the links below! Podlink: https://pod.link/1232121527 (pod.link/ismh) Podbean: https://patron.podbean.com/ismhead Patreon: https://www.patreon.com/join/ishakemyhead You can also find us on: Twitter www.twitter.com/i_shakemyhead  Instagram www.instagram.com/ishakemyhead Buy our merchandise at www.ishakemyhead.threadless.com We are proud to be a part of these networks:  www.podfixnetwork.com   

Except for the golf cheater, the dopers, and the guy sticking out his tongue after eats the Carolina Reapers fast. --- Send in a voice message: https://anchor.fm/jewishish/message

Cette semaine, Carl fanatise Kim Jong-Un, Alex fume des Carolina Reapers, Oli parle de porc et de meurtre et Frank boucle la boucle des répliques

On this Surrounded by Idiots episode we eat the hottest pepper on earth in honor of our 50th episode, we ask who has the most annoying voice, we ask what's the deal with eyebrows, we talk about whether high school or college is more important, we have a Mad Mark segment and we wrap up with an idiot roast. Follow us on Instagram and DM us for idiot suggestions and T-shirt orders @sbipodcastofficial- Produced by Brendan

This week DJ, Jim, and Bill take on a couple of this or thats, a couple of big questions, Jim explains a thing, and we pick the top 5 Christmas songs of all time. This or that 1 - Would you rather stand outside in the snow in your underwear for 1 hour or eat a Carolina reaper pepper? This or that 2 - Would you rather have eyebrows that are so long they're your haircut or ears that dangle to your waist? Big Question 1 - Come up with the name of book that would sell a million copies, immediately. Big Question 2 - What's the name of the reindeer Santa didn't pick to pull his sleigh? Jim Explains - The Origins Of Candy Canes Top 5 Christmas Songs Ever DJ singing White Christmas - https://soundcloud.com/jasontrabue/white-christmas-irving-berlin --- Send in a voice message: https://podcasters.spotify.com/pod/show/allgonochill/message

Did the Bears stumble into finding their kicker? Is Nick Foles settling into this offense? How do you rank the top players on this stacked Bears defense? Jeff and EJ dive into that and more in recapping the big win in Carolina and previewing a big game in LA coming up on Monday Night. Grab a beverage and join us, this week's Bears Over Beers is on tap. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Did the Bears stumble into finding their kicker? Is Nick Foles settling into this offense? How do you rank the top players on this stacked Bears defense? Jeff and EJ dive into that and more in recapping the big win in Carolina and previewing a big game in LA coming up on Monday Night. Grab a beverage and join us, this week's Bears Over Beers is on tap. Learn more about your ad choices. Visit megaphone.fm/adchoices

Tune in for another smack-down drag-out high-quality podcast as we discuss peppers... and notorious identity thief Weakass Comics shows up with an innovative and bizarre soundboard. Whoo boy, we're in for some drama!

Living in a haunted place for a month? Frozen in time? This weeks This or That is pretty good. Movie characters for who would win? On top of all of this- CAROLINA REAPERS for review time? These guys are idiots.

The guys recap: La Bamba, Cardi B and Megan Thee Stallion's 'WAP,' Indian Food, Carolina Reapers, Hurricane Isaias, Guy Hagi and Irwin Rivera's big W at UFC Fight Night: Lewis vs. Oleinik. 

Carolina Reapers? Power Rangers vs. Ninja Turtles? Wanting to know what our host Morgen brought in for review time? We liked it all- do you? Listen now!

Jake and Tom have done a lotta different types of shows through the years.  But in all that time, they've never done one devoted almost entirely to two of their favorite subjects: Red Meat and Beer! Tom was lucky enough to get hooked up with a sampler pack of handmade beef jerky, courtesy of the local artisans at Twizted Jerky, and so he and Jake decided to review it live and on air!  So listen in as your two favorite drunken dorks give you their thoughts on it while also sampling from Tom's collection of cellar aged beer.  Along the way, the guys discuss the series finale of "Arrow", talk about Jake's new hobby of brewing his own mead, and Tom learns the hard way that Carolina Reapers aren't for the faint of heart. To learn more about the products available from Twizted Jerky, be sure to contact them by email at TwiztedJerky@gmail.com or simply call them up by dialing 248-237-3266.   And, as always, be sure to help Jake and Tom in their quest for global domination by rating them highly on Apple Podcasts, sharing their stuff on social media, following them on Twitter, and joining in on the conversation over on their Facebook page, "Jake and Tom Conquer the Group!" And if you're looking for more shows like this, check out Tom's guest spots over on "Someone's Favorite Movie Podcast" (hosted by friend of the show Randy Perkins), as well as all of the great shows brought to you via the guys' partners in internet radio, Geeks Worldwide!     Copyright 2020 Thomas Coe & Jacob Wilson Intro By HAB Cover Art By Villain Archives

4 Beers, 3 Regular & 1 Infused with Carolina Reapers!!! See who gets the heat in this Russian Roulette Challenge! This week we sit down with Andrew Moss Owner of Mpourium and Richard Williams Owner of Luna Pizza Cafe to try the Unknown Brewing Company's Russian Roulette Challenge. Contained in the 4 pack is 3 regular beers, and 1 infused with Carolina reapers. The challenge requires the contestants to drink for 3 seconds before you can sit your can down and reveal the unlucky winner... We also discuss how things are going on Dickinson as well as how Richard and Andrew (With his wife Kristen Renn Moss ;) ) started their businesses. Thank you for hanging out with us this week guys, we really enjoyed it! If you need a mortgage, by the way, go see Kristen Renn Moss @ Southern Bank in Greenville, NC! Luna Pizza Cafe Mpourium Scott Allenspach - Keller Williams Realty The Click Firm Kristen Renn Moss #3secondchallenge

Brief Halloween talk, watching Netflix's "Living With Yourself" starring Paul Rudd, Chazzy breaks out a Carolina Reaper, Halo Master Chief Collection, Mortal Kombat 11 -- XBOX vs Playstation, are the console wars over? Bethesda wants the next Elder Scrolls to be played for over 10 years, which brings Chazzy to talk about World Of Warcraft. The Grudge remake? Stranger Things talk. Netflix speed feature? Upcoming Marvel movies and shows updates, and more.   Cosplay Of The Week: http://instagram.com/JoeyRedHood.22 Follow Us! http://instagram.com/SideProjektPodcast http://instagram.com/igHatesChazzy http://instagram.com/G_Escobar_90 To watch video content, visit Side Projekt Podcast on Youtube.

Andy and Boston Ballistic Hot Sauce founder David Flipp eat Carolina Reapers, the world record holding hot pepper, and struggle to discuss the world of superhot peppers.   Intro music is from "Across the Line" by the Wellington Sea Shanty Society.

The Captain is joined by 2/3 of the former Carolina Reapers, Mike Larkin and The Walker as they each celebrate victory this past week along with Zack Herring. But as the Promo Climax takes a break for a week, The Walker makes his challenge to Andre Corbeil official, while Dazzy opens up to address this past weekend's ejection for the final time.

Deilih Deilih er ett side show hvor vi tester forskjellig shit. I vår første side show episode er vi på Oslo Pepper Expo i Mathallen i Oslo hvor vi tester forskjellige Hot Sauces, Chocolate Bhutlah brownies og ferske Carolina Reapers. Med oss har vi André Sørensen, Christopher Glommen og Niklas Vestaby i testpanelet, venner som kom innom å sa hei, samt ett par "heldige" publikummere som fikk være med på morroa. Produkter sponset av: Chilisauser.no, Sausialdepartementet, Oslo 1624 og Arctic Chili

Brock discusses microdosing Carolina Reapers, and teabags of Carolina Reapers, and the heat graph of Carolina Reapers. Cameron has a yard and a porch now. Everyone needs a novelty experience in their kitchen.

"Julie Goodwin uses Carolina Reapers in cooking now....Anyone interested ? Also Rabbit believes yo[u are going to get sniffed...." See acast.com/privacy for privacy and opt-out information.

Danmo and Steveo were challenged to eat some real spicy things to earn a share. Go to the 4 minute mark to hear when it heats up. Salsa, sauces, and dried Carolina Reapers are consumed. After, stomachs were reported to feel as if a D battery was swallowed.

Danmo and Steveo were challenged to eat some real spicy things to earn a share. Go to the 4 minute mark to hear when it heats up. Salsa, sauces, and dried Carolina Reapers are consumed. After, stomachs were reported to feel as if a D battery was swallowed.

Meet Smokin' Ed Currie, who proudly holds the Guinness World Record for hottest chili on Earth. On the Scoville heat scale, where zero is bland and a regular jalapeno pepper registers close to 5,000 units, Currie's world-record batch of "Carolina Reapers" comes in at a tongue-tingling 1,569,300 Scoville Heat Units. Currie worked more than four years to produce a true scorcher of a pepper - and he regularly eats five of them a day! Join host Kelly Scanlon as she discusses peppers with the owner and proprietor of the PuckerButt Pepper Company in Fort Mill, S.C.  Learn more about your ad choices. Visit megaphone.fm/adchoices