Podcasts about Cheddar cheese

CHEDDAR CHEESE! by 101.9POR

There are 6 Chilly Wonton Willy books that will delight your children.Soupville is the home of the best soups in the world.  It is also home to friendship and fun. Chilly's friends; Silver Spoon, Cheddar Cheese, Rye Bread, Paula Penguin, Walt D. Walrus and Egg Drop Sue work and play together in Soupville.Join them for many tasty adventures.

National Cheddar Cheese day.  Entertainment from 2005.  The great Lego spill of 1997,Jesse James robbed his first bank, 2 miles of sewer exploded in Louisville.  Todays birthdays - Tennessee Ernie Ford, Kim Novak, George Segal, Peter Tork, Stodckard Channing, Peter Gabriel, David Naughton, Mena Suvari.  Waylon Jennings diedIntro - Pour some sugar on me - Def LeppardCheddar Cheese song - National TreasureLet me love you - MarioBless the broken road - Rascal FlattsBirthdays - In da club - 50 Cent16 Tons - Tennessee Ernie FordWe're the Monkees - The MonkeesWorse things I could do - Stockard Channing in movie GreaseSledgehammer - Peter GabrielDr. Pepper tv commercialMakin it - David NaughtonLuchanbach Texas - Waylon JenningsA little less alone - Derryl Perry

The Wyrd Mountain Gals Show "Hunk a Hunk a Hoop Cheddar Cheese" Episode airs Sunday 1-12-25     7pm EST   The gals have a lively conversation, subjects range from Byron's book launch at Malaprops, Alicia's business ideas, some cool local spots,  and CatDog has a cameo!   Citizen Vinyl:  https://citizenvinyl.com/ Malaprops Bookstore and Cafe:  https://www.malaprops.com/ Quote:  "I could chew up a battleship and spit out tenpenny nails"  ~Byron and her Mother     #WyrdMountainGals #Asheville #ByribBakkard #FeralChurch #DigitalWitchery

You recently had a baby and your wife has a surplus of breast milk, but what should you do with it? Pour it down the drain or treat yourself to a luxurious spa like experience? How much cheese can one man eat? Is sharp cheddar cheese the best of all the cheeses? Who is the father of cheddar? Kyle and Jheisson answer these questions and more as they dive down the rabbit hole of Wikipedia exploring milk baths, cheddar cheese, and the management of hoses! The students at Wiki U are coming to the end of their fall semester and with finals right around the corner it's time to get dialed in! We've partnered with Magic Mind, the all natural shot that improves mental performance. For a limited time Magic Mind at 50% off with the Black Friday offer, available only through my link until December 6th: https://magicmind.com/wikibfWe love Magic Mind because it is a nootropic drink known for its unique combination of ingredients, including matcha, lion's mane mushrooms, ashwagandha, and Rhodiola rosea, which contribute to its benefits of enhanced focus, stress reduction, and energy boost. We're not alone in our love of this little green elixer- Customer reviews frequently praise its effectiveness in improving productivity and cognitive function, with many going for the subscription option using our unique promo code wikibf for 50% off! Magic Mind stands out for its blend of adaptogens and sustainably sourced components. Its benefits and ingredients make it a top choice for those searching for nootropic drinks and effective alternatives to traditional energy boosters. Get dialed in today! TikTok: https://www.tiktok.com/@wikiuniversity YouTube: https://www.youtube.com/channel/UCmPDDjcbBJfR0s_xJfYCUvwInstagram: https://www.instagram.com/wikiuniversity/Music provided by Davey and the Chains

In this episode of Monthly Spooky, we dive into a mix of spooky tales and seasonal anecdotes with hosts Henrique and Michelle. Kicking off the conversation, we ponder the unsettling occurrences of deep-sea fish washing up along the California coast. This phenomenon leads us to reflect on whether such events hold any ominous significance, touching on folklore that suggests strange marine activities could foretell disasters. The hosts then transition into a light-hearted discussion about Halloween, sharing personal stories about their celebrations and experiences with trick-or-treaters. Hnrique recounts how his neighborhood has become vibrant with kids during Halloween, contrasting it with his childhood memories of sparse trick-or-treating. He joyfully describes his approach to candy distribution and how he creatively scares younger trick-or-treaters while maintaining the festive spirit. As the episode progresses, spooky news takes center stage, where Henrique and Michelle explore a range of odd stories including a trending viral incident involving a ghost making an inappropriate advance at a paranormal investigator. They analyze the humorous yet unsettling situation, debating what constitutes an acceptable ghostly request versus one deemed inappropriate. The discussion shifts to a giraffe that mistakenly tossed a toddler during a safari visit, provoking anecdotes about animal antics during encounters at wildlife parks.In a fascinating segment, Henrique shares about a peculiar incident involving a warehouse heist of high-value cheddar cheese in the UK, detailing the bizarre lengths the thieves went to for this unassuming product. The playful banter continues as they juxtapose the seriousness of a cheese heist with light-hearted commentary about the seemingly absurd nature of it.As the conversation turns toward Christmas, the duo shifts gears to share allegedly true paranormal stories associated with the holiday season. They explore eerie legends, including spectral sightings and ghostly hauntings tied to Christmas festivities, wrapping up with their thoughts on what makes Christmas so uniquely spooky. The hosts conclude the show by engaging in light-hearted speculation regarding their ghost tales assessment, considering public opinions and reactions to their stories. Throughout the episode, listeners are invited to reflect on their own spooky encounters while enjoying the holiday spirit through the lens of paranormal lore, culminating in a rich tapestry of holiday stories and adventures that blend laughter with chills. This episode encapsulates the intersection of holiday nostalgia and the thrill of the unknown, leaving audiences with a delightful sense of seasonal spookiness.Support Us and Get Bonus Shows on Patreon!Contact Us/Submit a Storytwitter.com/WeeklySpookyfacebook.com/WeeklySpookyWeeklySpooky@gmail.comMusic by Ray Mattis http://raymattispresents.bandcamp.comExecutive ProducersRob FieldsMark ShieldsBobbletopia.comProduced by Daniel WilderThis episode is sponsored by HenFlix.com

This week, Juliet and Jacoby rejoice at the potential end of the broken McFlurry machine, discuss the foods we eat based on Cash App emojis, and try to figure out why cases of scurvy have reemerged. For this week's Taste Test, they try a classic Uncrustable. Finally, they share their Personal Food News and react to some Listener Food News. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

Broccoli and Cheddar cheese have been paired together successfully in all kinds of different ways. Here is another example of the winning combination in a rich, smooth soup that comforts and warms. On a cold day, it makes the perfect bowl, with a panini or sandwich, or a simple fresh roll. If you are looking for different ways to have that all-important intake of a cruciferous green, this is a tasty one, and the soup is easy to assemble: The base can be made up to 2 days ahead.

Today's recipe is Easiest Chicken Stuffed Peppers.Here are the links to some of the items I talked about in this episode: #adStuffed Poblano PeppersBuffalo Chicken Stuffed PeppersGreek Stuffed PeppersLarge and Small Mixing BowlsCutting BoardChef's KnifeBasting BrushBaking SheetAll New Chicken CookbookThis episode was also published in November, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

ダンキンドーナツはボストン発祥だそうです。 ・米国人にとっての国民食、マケンチーズを模したヌードル。 ・チェダーなスープ、というかソースがクセになる、らしい。 ・麺は、まあオマケ的な。

Dr. Don and Professor Ben talk about the risks of consuming raw milk cheese made with milk containing highly pathogenic avian influenza (HPAI) virus. Dr. Don - not risky

Click here to take a quick survey: https://bit.ly/2E3hR5Q Click here for a written transcript of this episode: https://tinyurl.com/y5kpdxak

Episode 55: An Elegant Low Stress Christmas Dinner Menu   Join host Kristie LaLonde in this special holiday episode of The Happy Hostess Podcast, where she guides you through the art of creating an elegant yet stress-free Christmas dinner menu. Kristie shares her expert tips and hand-picked recipes for a memorable feast that will impress your guests without leaving you frazzled in the kitchen. From a mouthwatering appetizer to show-stopping main course and a delicious dessert, you'll discover the secrets to hosting a sophisticated Christmas dinner without breaking a sweat. Tune in to ensure your holiday gathering is filled with delightful flavors and cherished moments. It's the perfect episode to make your Christmas celebration a delicious and stress-free success! Resources Mentioned:   Lydia Menzies Party Week Christmas Tree Tea https://lydiamenzies.com/party-week-christmas-tree-tea/   Sally's Baking Addiction Cranberry Sauce Recipe:https://sallysbakingaddiction.com/cranberry-sauce/   Pioneer Woman's Burgundy Mushrooms Recipe: https://www.thepioneerwoman.com/food-cooking/recipes/a9476/burgundy-mushrooms/   Au Gratin Potatoes : Note*  I like to substitute cheeses in the recipe.  Gruyere and Parmesan are delicious as well instead of Cheddar Cheese. https://www.allrecipes.com/recipe/15925/creamy-au-gratin-potatoes/   Amy Hannon's Roasted Brussel Sprouts with Honey Balsamic Glaze:https://books.google.com/books?id=79WdEAAAQBAJ&pg=PA143&lpg=PA143&dq=amy+hannon+roasted+honey+brussel+sprouts&source=bl&ots=48qhhDHZ-K&sig=ACfU3U15sPBfyBve7ZadtYNALhczt_2dcw&hl=en&sa=X&ved=2ahUKEwizjPK5h-WCAxVHrokEHZPDCLIQ6AF6BAgIEAM#v=onepage&q=amy%20hannon%20roasted%20honey%20brussel%20sprouts&f=false   Happy Hostess Link: Instagram: https://www.instagram.com/happyhostesscollective/  

Join your host Brittany, a passionate cheese enthusiast, as she visits Shelburne Farms to meet up with Tom Perry, who works at not only the Cheese Sales Manager, but also taught Brittany's cheese sensory course at UVM. Together, they embark on a journey through the world of Shelburne Farms' cheddar, tasting three remarkable varieties: 6-months aged, 2-years aged, and a clothbound style.In this episode, the focus is not just on savoring these fine cheddars but also on exploring unconventional pairings. One unexpected twist they delve into is pairing the cheddars with Vermont's beloved maple syrup - also from Shelburne Farms! The surprising harmony between the tangy, citric cheddars and the sweet, golden maple syrup is a true pairing revelation.Discover the chracteristics of each cheese's flavor profile, the craftsmanship behind their creation, and the art of pairing them with delightful companions. Whether you're a seasoned cheese connoisseur or a novice looking to expand your palate, we can all agree that a little cheddar makes everything better.Featured Shelburne Farms' cheeses:6-month cheddar: mild, creamy crowd pleaser2-year cheddar: citric, strong & sweetClothbound cheddar: nutty, meaty, crumblyCheese Events:10/4: Mezcal & Cheese pairing hosted by Julia Gross (@cheesemongeratlarge) at Yolanda Mezcalria with Miss Agave in Miami, FL10/5: The B's Cheese (Summit, NJ) - Cheese tasting & BYOB charcuterie board making class10/7: Little Falls Cheese Festival (Little Falls, NY)10/8: Meeting of the NY Cheese Council in the Little Falls area10/8: Life. Love. Cheese. at Idle Hands Tap Room (Malden, MA) - Raclette Pop Up (ft. Jasper Hill Whitney) 10/13: East Side Cheese (Providence, RI) - Taste of Switzerland class, their first class!10/14: Virtual - Saving Real Organic, hosted by Real Organic & Church Town Dairy

Newstalk's own, Simon Tierney joined Kieran Cuddihy for the series 'The Shopping Trolley Hotline'. The series will give listeners pause when they're filling their trolleys, to consider their options. This week Simon and Kieran take a look a some of the options for cheddar cheese on the shelves...

Emily and Richard are the highlight of this episode.Lorelai perfected the art of "sitting" and we have a hot take on what the future 'could' hold.Rory on the other hand, was not herself in at least two scenes.  And, we don't like it.Logan has some real highs and lows in this episode.  And, a questionable outfit choice!We've got thoughts on Paris, Mitchum, and onions in martinis!See omnystudio.com/listener for privacy information.

In episode 199  Marco, Tim, and JB recap the fights between Muhamed and Burns and the championship fight between Cejudo and Sterling. We talk about Francis Ngannou post UFC possibilities and whether or not he has fumbled the bag. Marco learns about horse meat at the banya, we reminisce about an jersey diner, we talk about ONE FC being a real showcase of different martial arts, Mark Zuckerberg competing in Jiu Jitsu and we answer questions about teaching, strength and conditioning, and whether we would rather be stabbed or burned to death. 

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For Video Edition, Please Click and Subscribe Here: https://www.youtube.com/live/jXHLKM1UDw4?feature=share The difference between successful people and very successful people is that very successful people say ‘no' to almost everything.” – Warren Buffett Jerry Torre fled an abusive father to tend to the neatly manicured lawns of socialite mansions in East Hampton, New York. He rode his bike a different way than usual one day and approached a house where the hedges in front were so overgrown that only two peaks of the gabled roof beyond it were visible. This house belonged to Mrs. Edith Ewing Bouvier Beale and her daughter Edith Bouvier Beale, aunt and first cousin, respectively, of Jacqueline Kennedy; descendants of a well-bred New York family, whose names were found in the Social Register and on invitations for coming out parties and debutante balls. Today, of course, Mrs. Edith Ewing Bouvier Beale and her daughter Edith Bouvier Beale are more commonly known as Big Edie and Little Edie. And they are known not for being in society, but rather for shunning all of society when high society wouldn't accept their eccentricities. They chose instead to hole up in a neglected East Hampton mansion for more than twenty-five years, only opening to door to a few guests, one of whom was Torre. They were made famous, along with Jerry, and that rotting mansion called Grey Gardens, by the 1975 Albert and David Maysles documentary of the same name that became a cult sensation. So grab some Cheddar Cheese and join Zachary Ford and I as we celebrate The Marble Faun of Grey Gardens. 

Aliceson Bales of Bales Farm, Mosheim, Tennessee, with her cookbook, shares with us the cooking aspects and nutritional properties of lard from pasture-raised animals. Aliceson also shares a recipe for her white cheddar pimento cheese from her cookbook “Bales Farm Cookbook” with the forward written by Dolly Parton. Marshall Bales, currently 15 years old and the 6th generation to farm on Bales Farm, shares how he started his egg program on Bales Farm. Molly Rochelson and Sally Buice from the musical group The Montvales talk about their group. In addition, Sally shares how she makes her biscuits. She at one time was the biscuit queen for Cruze Farm Dairy!⁣

"Kale and Cheddar Cheese Galette Who says pie has to be sweet? This savory kale galette is the perfect side dish, and the whole thing comes together in under an hour. Now you can look forward to eating your greens. RELATED 7UNEXPECTED SIDE DISH RECIPES YOU NEED THIS THANKSGIVING PREP COOK TOTAL SE" "--START AD- #TheMummichogblogOfMalta Amazon Top and Flash Deals(Affiliate Link - You will support our translations if you purchase through the following link) - https://amzn.to/3CqsdJH Compare all the top travel sites in just one search to find the best hotel deals at HotelsCombined - awarded world's best hotel price comparison site. (Affiliate Link - You will support our translations if you purchase through the following link) - https://www.hotelscombined.com/?a_aid=20558 “So whatever you wish that others would do to you, do also to them, for this is the Law and the Prophets."" #Jesus #Catholic. Smooth Radio Malta is Malta's number one digital radio station, playing Your Relaxing Favourites - Smooth provides a ‘clutter free' mix, appealing to a core 35-59 audience offering soft adult contemporary classics. We operate a playlist of popular tracks which is updated on a regular basis. https://smooth.com.mt/listen/ END AD---" "RVES 20 MIN 20 MIN 1 HR 4 SERVINGS Ingredients 1 store-bought refrigerated pie crust 1 egg 2 tablespoons water ⅓ cup shredded white cheddar cheese 2 tablespoons olive oil 1 bunch leeks, thinly sliced 1 large bunch kale, roughly torn Salt and freshly ground black pepper ⅓ cup grated Parmesan cheese GET INGREDIENTS Powered by Chicory Directions 1. Preheat the oven to 425°F. Line a baking sheet with parchment paper. 2. On a lightly floured surface, roll out the pie crust until it is about 10 inches in diameter. (A standard packaged pie crust is 9 inches, so lightly roll it out to flatten it and make it a bit bigger.) 3. In a small bowl, whisk the egg with the water to combine. Brush the pie crust with the egg wash and then sprinkle the cheddar in an even layer on top. Transfer to the prepared baking sheet and refrigerate, uncovered, while you prepare the filling. 4. In a large sauté pan, heat the olive oil over medium heat. Add the leeks and sauté until tender, 1 to 2 minutes. Add the kale in handfuls and sauté until wilted before adding more. Repeat until all the kale is added and the mixture is very soft. Add salt and pepper. Let cool to room temperature. 5. Take the pie crust out of the refrigerator and pile the kale mixture in the center of the crust, leaving about 1 inch uncovered around the edge. 6. Fold the edge of the dough up and over the kale to encase the filling around the perimeter. 7. Lightly brush the egg wash onto the edge of the crust. Sprinkle the Parmesan cheese over the filling and crust in an even layer. 8. Bake until the crust and cheese are golden brown, about 25 to 30 minutes. Let cool 15 minutes before slicing and serving. https://www.purewow.com/recipes/kale-and-cheddar-cheese-galette-recipe?utm_source=Sailthru&utm_medium=email&utm_campaign=Recipes_November_17_2022&utm_content=B&utm_term=recipes "

Berlin und Hipster, das ist eine Tautologie. Max befindet sich die nächsten 2 Monate in unserer Hauptstadt und berichtet von den Erfahrungen eines Münchners in der Großstadt. Wir reden über das Elend, das sich in Deutschland "Komiker" nennen darf und wieso berufsmäßig lustige Menschen häufig keinen Sinn für Humor haben. Über Egos und Größewahn unter deutschen Komiker-Auslaufmodellen und darüber, dass man vor allem in dieser Branche aufhören sollte, wenn es am besten ist. Am wichtigsten in dieser Folge aber Fabrizios Feldversuch bei Burger King, den er glücklicherweise ohne Lebensmittelvergiftung überstanden hat. Kann der Cheedar Cheese Lover wirklich einem Big Rösti Konkurrenz machen?

Colt and Robert bring you a weird one...sorry...but you need this.Be kind! Thank you for your support.Peace.

New Slang You Hate, Am I The Jerk, Do It Bitch, Cheddar Cheese on Apple Pie, What Strong Opinion Do You Have, Scams and Best Colleges in Florida

The show OPEN... Apple Pie... Tom's Chef salad... "11 Minutes"... and Tyler from Paso Robles wins!

Have you ever had cheddar cheese on your apple pie?

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every Monday to Friday morning from 4am. Hear all of Steve's show with the news & travel taken out.

Smell the hay, meets the cows and hear the skylarks on Quicke's farm in Devon where they produce award-winning cheddar cheese using traditional methods. Tanya Jackson meets farmer and cheesemaker Mary Quicke and discovers that some of the secrets to producing great-tasting cheese lie in the way Mary works with nature and her landscape. Image from Getty.Later in the Plodcast, the team test whether Devon's method of eating scones (cream first then jam) is superior to that of Cornwall (where the jam goes on first). And we hear from folk singer Original Spruce who has written a song celebrating the wild wonders of Martin Down and we include some of this sweet song in the Plodcast. To listen to the whole song and see the video of Martin Down, visit You Tube.As ever, you can contact the Plodcast team on editor@countryfile.com See acast.com/privacy for privacy and opt-out information.

Have you ever wondered how American Cheese got its signature sheen, or why it doubled cheese consumption in America?! Well, we learn a lot more than that when taking a bit out of this stateside treasure! Don't miss out on my PERFECT grilled cheese tip at the end!

Will and Whipple are back with the most somber podcast of the season… which still takes place after a winning week and a split in Tampa - Which lineup holes can the team tolerate? - Can the pitchers sustain their success? - Who do we trust in the bullpen? - Is this 2021 all over again? - Can you stay at 10/10 confidence? - I love you Miguel Andujar

This week, the guys just get to talking. Josh has some annoying updates about his ongoing problems with digital burglars, but he's got some Better Business Bureau backup on the way. However, FanDuel might have debt-collecting bounty hunters on the prowl to get even more money out of Josh. Evan is sleep deprived and a little all over the place, but he still knows how to skirt the boundaries of the education system. Evan has also had some cheese problems! However, they make for a good laugh and a fun story. The guys also talk about the Wordle phenomenon, other stuff, and give both Fact of the Week and "sticking it to the man" tidbits in here too. Enjoy!

cheddar cheese, pop culture 1958, jerry springer, stockard channing, peter gabriel, george segal, the monkees, chuck yeager, tennessee ernie ford, jessie james 1st bank robbery, record low temps across america,

You Tried Dat?? continues their exploration of more Asian snacks this week, trying out Aerial Rich Cheddar Cheese, Calbee Jagarico Original Potato Snacks, and Strawberry Meito Puku Puku Tai Fish Shaped Wafers.  They also discuss epic ant invasions and entirely too much honey before playing a 2022-themed version of Dis or Dat. Follow us on Instagram to see pictures of the snacks @youtrieddat.

Hello and welcome! Today on the show we're cheesier than usual with a troubling trifecta for Eric's intestines.

It's Halloween!  And you know what that means: it's time to eat worms and crickets.  You Tried Dat?? features three bug-based snacks this week by Hotlix: Orange Worm Suckers, Sour Cream and Onion Crick-ettes, and Cheddar Cheese Larvets.  Which will have the tastiest torso?  They also discuss pumpkin hunting, workplace pranks, and Jack the Ripper's second career as a cyber villian. Follow us on Instagram to see pictures of the snacks @youtrieddat.

David from New York Mills is not awake enough for breakfast

Larry and Chris discuss veterinary alternatives to common sense, Cheetos flavored chips and the Nirvana baby.  Enjoy!

This quintessential English cheese has a history cut with myth, fraud, and war. In this classic episode, Anney and Lauren dig into the science and history of cheddar cheese. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ladies and Gentlemen, strap yourselves in because you are in for a wild and crazy ride! On this episode of the “I Love Grandpa” Live studio sessions, Eric and I dive into the world of Crack, yup, that CRACK. The same one your Grandma uses on Friday night to get her bingo on! BUT we of course discuss the most important topics in today's news as well! We cover the End of the Afghan War, Chinas ban on Cheddar Cheese, the Malaysian Sun bear cough syrup epidemic and the death of beloved child actor, Chi Chi Del Taco. Security Halt Podcast and I Love Grandpa is proudly sponsored by: Hunter Performance Automotive located in Northern Colorado. They do everything from suspensions, turbo kits, super chargers, TO FULL ON Engine Swaps! Hit them up today and tell them Gregs mom sent you! Call 970-396-1081Are you tired of subpar patches? Do you want quality leather goods? Well your search is over! Grab your phone, go to Instagram and look up Hammer 41 Leatherworks and checkout what my man Merryll is cooking up for you! For your very own custom order email hammer41leatherworks@gmail.com. MY MAN IS SURGICAL WIT DAT SEWING MACHINE SO HIT HIM UP NOW!! LASTLY but certainly not least, If you live in Northwest Florida and are looking for custom artisanal wood work, look no further. “By a Warriors Hands” is the only custom wood working artist that you need. Chris has an impressive resume and catalog of completed work that is sure to take you breath away. Chris and his design team will take on your next project and deliver you the finished piece of your dreams! You can reach Chris at 864-986-9584 or on Facebook at “By a warriors hands”If you or anyone you know wants to sponsor the Security Halt podcast send us your info at sechaltpodcast@gmail.com

“Josiah was eight years old when he became king… “And he did what was right in the sight of the Lord, and walked in all the ways of his father David; he did not turn aside to the right hand or to the left.”2 Kings Chapter 22:1-2And then we go to the Gospel of Matthew:“Assuredly, I say to you, unless you are converted and become as little children, you will by no means enter the kingdom of heaven.” The Lord then says: “Therefore whoever humbles himself as this little child is the greatest in the kingdom of heaven. “ Matthew 18:3I have a grandson by the name of Josiah. The Lord is looking today for child-like faith, not childish faith, no - child-like faith. Jesus says whoever humbles himself like a little child will be the greatest in the kingdom of heaven. The Lord is simply looking for men and women who will obey His written word with no arguments and no questions. It must hurt the Lord when He sees His children always questioning the authority of the Bible.You see, King Josiah did exactly what the Book said and that is why He is one of the greatest kings who has ever lived. We believe the lies and the exaggerations of the news and media without question but we are always questioning the Bible.You know, I remember when my son was a small boy he would trust me completely, because he loved me and he knew that I would never allow anything or anyone to hurt him. If I said to him, “The moon was made out of cheddar cheese”, he believed me! If Neil Armstrong had said, “Fergie, I've actually walked on the moon and it is just made of rock and dust”, he would have innocently said, “No sir, my dad said that it is made of cheese.” It all comes down to one word at the end of the day, doesn't it? Faith... to have faith.Today are you going to have child-like faith in the word of Jesus or are you going to doubt the love of God, the love that He has for you? Remember, He died for you and me on the Cross of Calvary so that we, if we believe, will have eternal life with Him.God bless you this Sunday, as you take the Word of God literally... as it is written.

CHICKEN CORDON BLU CASSEROLE Ingredients 2 Tablespoons Butter ½ cup Yellow Onion, diced 3 cloves Garlic, minced 1 Tablespoon Olive Oil 1 teaspoon Dried Thyme ½ teaspoon Garlic Powder 2 ½ cups Chicken Broth 1 ¼ cups White Long Grain rice, uncooked 10.75 oz. Cream of Chicken Soup ½ cup Sour Cream 1 cup Milk 2 teaspoons Dijon Mustard 1 cup Cheddar Cheese, shredded 1/3 cup Parmesan cheese, grated 1 cup cooked chicken 8 oz. ham steak, or 1 cup diced ham 9 slices Swiss Cheese Topping 1/3 Cup Seasoned Breadcrumbs 1 Tablespoon Melted Butter Instructions Prep Work Place the rice in a strainer and run it under cool water for 1 minute. This rids it of excess starch which will help to prevent it from sticking to the bottom of the pot when cooked. Shred the cheese and set aside, it will melt better if it's not cold when added. Avoid packaged shredded cheese as it contains cellulose which prevents it from melting well. This is the brand I prefer for cheddar. Avoid using extra sharp or aged cheddar. If using uncooked chicken, diced it and season with salt and pepper. Sauté in butter until golden and cooked through. Set aside. Measure out remaining ingredients prior to cooking. Cooking Instructions Preheat oven to 375 degrees. Melt 2 Tablespoons butter and add the diced onions. Cook until softened, about 5 minutes. Add the garlic, garlic powder, and thyme. Cook for one more minute. Add olive oil, chicken broth, and rice. Stir to combine. Bring to a boil and reduce to a simmer. Cover tightly and cook for 15 minutes. Do not stir. Turn off heat, leave the lid on and let it sit for 10 minutes, do not stir. Any rice stuck on the bottom will release during this time. Add the cream of chicken soup, sour cream, milk, Dijon mustard, cheddar + Parmesan cheese, and cooked chicken/ham. Stir to combine. Transfer to a lightly greased 9 x 13 casserole dish. Top with Swiss cheese. Cover and bake for 15 minutes. Combine the melted butter and breadcrumbs. Sprinkle over the top of the casserole and bake for 10 more minutes, uncovered. Let it stand for 5 minutes prior to serving.

Kia ora,Welcome to Wednesday's Economy Watch where we follow the economic events and trends that affect New Zealand.I'm David Chaston and this is the International edition from Interest.co.nz.Today we lead with news interest rate signals are moving a lot today as perceptions of risk change in many directions.But first, today's dairy auction has brought quite a sharp shift lower in overall prices. They were down -3.6% in US dollars from the prior even two weeks ago, although with the lower exchange rate the decline in New Zealand dollars was 'only' -2.1%. SMP fell a hard -7.0% and Cheddar Cheese by -9.2%. The dominant-volume WMP fell by -3.0%. Since the +15% jump in early march, these prices have depreciated by a net -7.3% since, essentially cutting away half that March gain. The shift lower today will no doubt have analysts reassessing the 2021/2022 farm gate payout forecasts.Also slipping more than expected is the closely-watched ISM services PMI in the US for June, although its fall is from a record high in May. This is a story about supply-chain constraints with severe difficulties getting supplies and sky high prices. Amongst the data, the employment index turned to contraction. It was data that undermined benchmark bond yields when it was released. The companion Markit services PMI also fell (and also from a record high) but it didn't show the jobs pullback.In Europe there was also a much sharper than expected reversal of business sentiment in Germany, although it should be noted that the view of current conditions is still quite upbeat.And EU retail sales volumes rose a bit more than expected in May from April, and that makes them +6.5% higher than in May 2019.The Taiwanese unemployment rate rose in May more than expected and mainly due to the pandemic re-emergence in that month. It actually jumped back to the pandemic peak level as they had in May 2020, or 4.1%.In China, after decades of dancing around the issue, it looks like they are preparing to raise their retirement age, which currently is among the world's lowest at 50 for blue-collar female workers, 55 for white-collar female workers, and 60 for most men.In Australia, their central bank yesterday held its cash rate at 0.1% but moved to scale back its massive AU$237 bln program of crisis quantitative easing. Their weekly additions of +AU$5 bln will now be lowered to +AU$4 bln as the first step. Markets responded by bring forward their expectations of a rate hike there - to June 2023 (and far, far later than the November 2021 rate hike expectations in New Zealand).In Sydney will have another week of ‘lockdown lite' as the NSW government tries to make it the city's last. But it's a gamble.We should also note that yesterday, the one year New Zealand swap rate surged +7bps higher and the two year was up another +8bps. That makes the rise since the beginning of June +22 bps and +30 bps respectively. This will have bank mortgage pricing people pulling out their calculators.The UST 10yr yield starts today at 1.37% and down a sharp -6 bps after their long holiday weekend. The price of gold is now at US$1795/oz which is up +US$3/oz from this time yesterday.Oil prices have fallen quite hard today, down by -US$3. In the US they are now just under US$73/bbl, while the international Brent price is now just over US$74/bbl.The Kiwi dollar opens today just on 70.1 USc and marginally lower than this time yesterday. The interim rise we saw yesterday afternoon has now all vanished. Against the Australian dollar we are slightly firmer at 93.6 AUc. Against the euro we are little-changed at 59.3 euro cents. That means our TWI-5 starts today unchanged at 72.9.The bitcoin price is now at US$33,831 and recovering +1.2% from this time yesterday. Volatility in the past 24 hours has been a moderate +/- 2.8%.You can find links to the articles mentioned today in our show notes.And get more news affecting the economy in New Zealand from interest.co.nz.Kia ora. I'm David Chaston and we'll do this again tomorrow.

Mmmm. . .  American cheese. Invented in Switzerland? Listen to find out.If you would like to donate your research to "The History of..." or send a donation note please contact me at thehistoryof365@gmail.com.Click to donate here.Check out the show's Instagram here.Resources:How cows got to AmericaA brief overview of American Cheese historyAbout early cheese manufacture in AmericaAbout Cheez Whiz FDA Cheese Regulations (good luck)Planet Money's Big Government Cheese

Findes der ligegyldige gennembrud i videnskaben? Det undersøger Mark og Flemming i dette afsnit. De har fundet de mest fjollede gennembrud som videnskaben har at byde på. Mark dykker dybt ned i müsli glasset for at finde ud af hvorfor nødderne altid ender på toppen og Flemming har endeligt fundet den optimale temperatur at opbevare cheddar ved (spoiler, det er mindre end 250C).Hvis du vil være med til at optage live med os på Discord kan du støtte os på 10er og blive en af vores kernelyttere https://bit.ly/VU10er - hvis pengene er knappe kan du også bare tjekke vores Facebookgruppe ud, vi hygger max!Du kan også tjekke vores webshop: bit.ly/vushop. Vi har T-shirts, kaffekopper og tasker! Og meget mere! Der er også en hønsetrøje!Send os water hilarious science eller stil et spørgsmål på facebook, Instagram eller vudfordret@gmail.comTak til Christian Eiming for disclaimer.Tak til Barometer-Bjarke for Gak-O-meteretHusk at være dumme

Today's topic is cheddar cheese. That's right. It's time for another trivia podcast and this one is all about cheddar cheese. Is your mouth watering yet? I must say that I make a fantastic cheddar cheese and I hope you get to try it one day. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. Before we get started on the cheddar facts, let me give you an update on what's going on at the homestead. Our Virginia Homestead Life Updates If you are listening to this podcast sometime in the future, your date marker is that we are in the middle of June. Almost at the summer solstice, the longest day of the year. That the crops are starting to come in already. We are continuing the overwhelmed portion of the year. It starts in spring and continues right on through the fall. Planting, weeding, harvesting, and storing food. Along the way, the animals need additional care. Breeding cycles, milking twice a day, and flies. Always the flies. This year they are particularly high in population. Large dumps of wet rain at the perfect time of year for the propagation of flies is making the animals miserable.   Cows The artificial insemination process has officially begun. The first step is to get all of the cows that are being bred to cycle at nearly the same time. This is especially important for a dairy. Ideally, the calves will be born within days of each other. In the first few days, the cows produce a thick nutritious milk product called colostrum. It is high in fat and most importantly, it is filled with the antibodies the calves need to survive and thrive. We can save that milk for making cheese or fulfilling herd share obligations. It must all go to the calves. And there is a lot of it. We save it in jars and cans and gradually dole it out to the calves. Once we get into keeping the milk, we get to keep every single drop of it until this backlog of milk/colostrum is consumed. Then we share the awesome milk with the calves and we get less milk for making cheese and herd shares. The reason that we need the births to be close together is the timing of who is in colostrum and who are we milking. We milk two at a time. If the calves are close together, then it is easy to just milk everybody the same. If that doesn't happen, then we end up milking out the ones who are in the stage of producing milk we can use and then lastly, we milk out those who are still producing colostrum. Again, ideally everybody produces their colostrum all together and then we can get on with just milking everybody and not worrying about stopping, pouring up the milk and then starting again for colostrum milk for those late birthing cows. This is our second year of AI. So far, it is going well. Tomorrow, the placing of the sperm happens. Then we wait for three weeks to see if anyone comes into heat again. Of course, we hope that everyone takes on the first try. But how often does that actually happen? I don't know. Again, we are new to this process. Sheep The sheep are still grazing safely right outside my living room window. I think we are past the predator issues for the moment. We are still looking for a dog to add to the homestead. I don't ever want to go through that kind of predator loss ever again. Lambert is in there with the girls. Perhaps we will have lambs again in the fall. Quail I don't think I said anything about the quail in the last podcast. That's a first, right? Well, the first batch has been processed – well we kept almost all of the girls. They filled out the breeding groups that were missing a hen, replaced one complete breeding group that was older and the remaining 10 we kept for extra eggs. They are all laying pretty well at this point. The second group that was a really small hatch, only 19, is now in the penthouse growing. They are growing like weeds. We did lose one and so there are 18 up there on the left side of the grow out cage. Again, the right side of the grow out cage has the extra hens we kept to lay eggs for us. Now we come to the third batch that are in the incubator. There are 72 eggs in there and they go into lockdown in two days. Two days after that, we will begin to hear some peeping. Let's pray that we have a better hatch rate this time. We shall see. Garden The biggest news I have at the moment is the garden. We planted lots and lots and lots of peas. I wanted them for the farmer's markets. Well, I got my wish. There are soooo many peas out there. Today, instead of trying to pick from each plant (which I did a few days ago), I decided to just pull up the plants, peas and all. I needed to get the plants out because the tomatoes are planted right in front of them and they will need that trellis soon. It was really quick and easy. I now have piles of plants with pea pods hanging off of them. After I finish this podcast, I will be out there pulling the pods off of the plants. And the plants I pulled up today was only half of what is out there. The beans are doing really well. I would like to get a bit of time to go out there and fill in the blank spaces where a seed here and there did not sprout. But even if I don't get that accomplished, I'm going to have lots and lots and lots of beans and crowder peas. There two beds of peppers. One is a wonderful bell pepper called California Wonder. Those plants produce beautiful large green bell peppers like you find in the grocery. If I leave them on the plant, they will eventually turn red. The red ones are really sweet. The other peppers are Italian pepperoncini. I'm going to pickle them. I'll probably sell the pickled pepperoncini at the farmer's market. Oh, and I think there are a few banana peppers out there. I don't know what I will do with them. Perhaps, pickle them as well. We shall see. The onions look fabulous. I'm not sure how much longer they have before they are done. It's easy to tell with onions. The green tops will just fall over, dry out and turn brown. That the indicator for when it is time to dig them up and cure them for storage. Fruit and the Orchard The strawberry plants look great and there were lots of strawberries. However, something was eating them and we haven't gotten very many for ourselves. That's yet another project that got on to Scott's “To Do” list. Fix up some kind of barrier to keep out the squirrels, rabbits, birds, etc that are eating the strawberries. He just doesn't have the time right now. More on that later. I checked the blueberries a few days ago. There are a lot fewer berries than last year. That is likely due to the bee hive dying off. We really relied on them to pollinate everything. This year we were dependent on the bumble bees for all of our pollination. One thing I noticed while out checking the blueberries and blackberries was that we finally have a few apples coming on this year. I don't really know how old these trees are, but we have been anticipating apples and pears for a while. Looks like the apples are coming this year. Yay!! Creamery The creamery is on hold yet again. Scott is off doing other things. Mostly gathering hay. We tried to grow our own hay for a year or two and just found that it was simply not worth it for the small amount we need. Maintaining the equipment is always a challenge. Better to let someone else have those headaches. The person who normally supplies our hay is growing his cow herd and the lack of rain at the appropriate time led to a smaller than usual harvest. So I got on Facebook and found a couple of places where Scott could get hay. Unlike the previous arrangement, which was quite close and the hay was delivered right to us, Scott is having to haul the hay here. These are large round bales. He can handle eight bales at a time. It is a time-consuming task that requires days and days and days to complete. In between, he is prepping the cows for the AI appointment and doing most of the milking tasks. He helps me on Mondays with making cheese and spends quite a bit of time cleaning up the large cheese vat and the large utensils. I handle the small stuff. On Friday and Saturday morning he does the entire milking routine by himself as I am at the farmer's market. The creamery will get back on the schedule soon, I'm sure. Speaking of making cheese, It's time for me to get to the topic of the day. Cheddar cheese. Cheddar Cheese Let's start with the basics of describing this great cheese. It is a relatively hard cheese. Ours is off-white and the stuff in the store is usually orange. Cheddar cheese originated in the English village of Cheddar in Somerset. Now it is produced all over the world. Background In the UK, cheddar is the most popular type of cheese, accounting for over half of the country's annual cheese market. It is the second-most popular cheese in the US. The most popular is mozzarella. In the US the average annual consumption of cheddar cheese is about 10 lbs per person. In 2014, the US produced about 3 billion lbs of cheddar cheese. The term cheddar cheese is widely used and has no protected designation of origin even when the UK was part of the EU until 2020. Many cheeses have a protected designation of origin name. Protected Designation of Origin (PDO) is the English name for an identification form used by the EU that is meant to preserve the designations of origin of food-related products. This labeling was created in 1992 and its main purpose is to designate products that have been produced, processed and developed in a specific geographical area, using the recognized know-how of local producers and ingredients from the region concerned. PDO The characteristics of the products protected are essentially linked to the terroir. That is a French term used to describe the environmental factors that affect a food or crop's unique environmental contexts, farming practices or growth habitat. Collectively, these contextual characteristics are said to have a character; terroir refers to this character. The EU's regulation is meant to guarantee the reputation of regional products, adapt existing national protections to make them comply with the requirements of the WTO and inform consumers that products bearing the PDO logo respect the conditions of production and origin specified by this designation. The regulations cover all sorts of foodstuff like wines, cheese, hams, sausages, olives, beers, fruits, vegetables, breads and animal feed. Foods such as gorgonzola, parmigiano-reggiano, asiago cheese, camembert de Normandie and champagne can be labeled as such only if they come from the designated region. There are other requirements. In the case of camembert de Normandie, not only is it required to be produced in the Normandy region of France, it must also be made with raw milk from Normande cattle. History Cheddar originates from the village of Cheddar in Somerset, south west England. Cheddar Gorge on the edge of the village contains a number of cheese caves, which provided the ideal humidity and steady temperature for maturing the cheese. Cheddar has been produced since at least the 12th century. Financial records of King Henry II from 1170 records the purchase of 10,240 lbs. Charles I also bought cheese from the village of Cheddar. In the 19th-century Somerset dairyman Joseph Harding was central to the modernization and standardization of cheddar cheese. For his technical innovations, promotion of dairy hygiene, and volunteer dissemination of modern cheese-making techniques, he has been dubbed “the father of Cheddar cheese”. Harding introduced new equipment to the process of cheese-making, including a device for curd cutting call a “revolving breaker”. The “Joseph Harding method” was the first modern system of Cheddar production based upon scientific principles. Together, Joseph Harding and his wife were behind the introduction of Cheddar cheese into Scotland and North America. His sons, Henry and William, were responsible for introducing the cheese production to Australia and facilitating the establishment of the cheese industry in New Zealand. According to a USDA researcher, cheddar cheese is the world's most popular variety of cheese, and it is the most studied type of cheese in scientific publications.   Cheddaring Process “Cheddaring” refers to an additional step in the production of the cheese. After culturing, cutting, cooking and draining, the cheddaring begins. It is a lengthy process of stacking and turning slabs of curd. The curd is then milled or broken up into small pieces again and salted before being placed in a press. The press forms the final shape of the cheese. The cheese is kept at a constant temperature and humidity level. Special facilities or a cheese cave as mentioned before are needed to complete this part. And it will mature for anywhere from three months to two years or more. Character of Cheddar Cheese The ideal quality of the original Somerset Cheddar was described by Joseph Harding in 1864 as “close and firm in texture, yet mellow in character or quality; it is rich with a tendency to melt in the mouth, the flavor full and fine, approaching to that of a hazelnut”. Cheddar made in the classical way tends to have a sharp, pungent flavor, often slightly earthy. The texture is firm and can be crumbly. Cheddar cheese aged over one year should also contain large cheese crystals consisting of calcium lactate. Cheddar can be a deep to pale yellow color, or a yellow-orange color when annatto is added. Annatto is extracted from seeds of a tree. Originally it was added to simulate the color of high-quality milk from grass-fed Jersey and Guernsey cows, but it may also impart a sweet, nutty flavor. Clau d'ville Cheddar We don't use annatto in our cheddar cheese. We produce a beautiful light cream-colored cheddar cheese. Bright, citric flavors at the six-month mark complement a smooth, creamy texture. As each cheese approaches it's first birthday the pineapple notes give way to a deeper, more savory cheese with a buttery, malty finish, offering a delightful taste sensation. At six months it is smooth and almost creamy. Aged a year or longer, it becomes deliciously crunchy, crumbly and tangy. Pair it with a fruity Pinot Noir, a strong ale, apple liqueur or cider, or a vintage port. Our cheddar is currently only available via our Herd Share program. If you are listening to this in 2022, this statement will be out of date. We plan to be in our inspected facility in early 2022. Final Thoughts That's it for today's podcast on Cheddar cheese. The homestead is moving along nicely. We are moving into the summer routine. The animals are doing their thing, eating grass out in the fields. The gardens are flourishing. And the work continues to keep us on our toes. It is healthy activity and we appreciate the opportunity to share our journey with all of you. I hope you enjoyed the Cheddar cheese information and we look forward to serving your cheese needs in the future. If you enjoyed this podcast, please hop over to Apple Podcasts or whatever podcasting service you use, SUBSCRIBE and give me a 5-star rating and review. If you like this content and want to help out the show, the absolute best way you can do that is to share it with any friends or family who might be interested in this type of content. Let them know about the Peaceful Heart Farmcast. Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace. To learn about herd shares: Visit our website Herd Share page To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm Locals Peacefulheartfarm.locals.com

Thank you for listening, the recipe is below.  For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you'd like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.Recipe: PUT DRY INGREDIENTS IN BOWL OR CONTAINER AND STIR USING HANDS OR WHISK UNTIL EVERYTHING IS COMBINED. PASTRY FLOUR 3 Cups  WHEAT FLOUR 1.5 Cups  Brown Sugar 1/2 CUP   BAKING POWDER  2 TBSP 1 tsp   SALT 1/2 TBSP   May modify the below as it is more about taste, rather than texture. GARLIC POWDER   1/2 TBSP   or fresh two cloves. MARJORAM  1 TSP     BASIL  1 TSP     CHILI POWDER 1 TSP    Adds a slight kick CHEDDAR CHEESE  1.5 Cups   2. ADD COLD BEER AND MIX GENTLY WITH HANDS. DO NOT OVER MIX OR HANDLE BATTER ROUGHLY OR THE QUICK BREAD WILL BE TOUGH. THE DOUGH WILL BE VERY WET AND VERY STICKY. BEER 1 1/4 BOTTLES   3. Spray your pans with a non-stick spray and add mixture until 2/3 full.  Sprinkle with CHEDDAR CHEESE and bake at 350° for 60-70 minutes. --- Send in a voice message: https://anchor.fm/house-of-bread/message

Cheddar: America's Favorite CheeseGuest: Gordon Edgar, cheesemonger for San Francisco's Rainbow Grocery Cooperative, blogger, and author of "Cheddar: A Journey into the Heart of America's Most Iconic Cheese”Cheesemonger Gordon Edgar traveled coast to coast to discover why Americans love cheddar cheese so much and to investigate claims of superiority from Wisconsin to Vermont. Along the way, he introduces us to foodies taken in by the charm of Velveeta and a sheepherder who didn't realize that some people make cheese from sheep's milk.   A Quick Tour Through the 9,000-Year History of CheeseGuest: Paul Kindstedt, Professor of Food Science and Nutrition, University of VermontOne of the workhorses of the Western diet comes from fermented or curdled milk in various colors, flavors, textures and smells that range from the sweet to the savory to the downright disgusting. Our guest is a cheese historian from Vermont, the heart of American cheese country. Who discovered it and when, and where did all these varities come from?

Dr. Don and Professor Ben talk about the risks of cutting mold off hard cheese. Dr. Don - not risky

Erin MacEvoy Mason tells us what happens when you fly with a baby on your lap and have the Cheddar Cheese Sweats. Then Ben Jaeger-Thomas talks about how Dr. Who ruined bedtime. Check out Erin in Chicago in Louder than a Mom https://www.facebook.com/louderthanamom/ Check at Ben in Gypsy Danger at the Peoples Improv Theater https://thepit-nyc.com/teams/gypsydanger Or at his awesome Youtube page: https://thepit-nyc.com/teams/gypsydanger