Podcasts about cheese recipe

You're never too old to enjoy warm, creamy, cheesy mac 'n' cheese   From the America's Family Favorites Best of Home Cooking cookbook   Links* cookbook - https://amzn.to/3IhmGrf dutch oven - https://amzn.to/3uWeXM6   What You'll Need: -6 T butter, divided -1/2 cup minced onion -3 T flour -2 3/4 c cold milk (I said 2 2/3 cup in the video…) -1/4 tsp dried thyme -pinch of nutmeg -pinch of cayenne pepper -salt and pepper to taste -2 heaping cup of dried pasta -8 oz shredded cheddar cheese -4 oz shredded Gruyere (or plain Swiss), cheese -2/3 cup bread crumbs   What You'll Do: 1. melt 4 T butter in medium dutch oven; add minced onion and sauté until onion is translucent (but not brown) 1a. put on a pot of water, to boil, for our pasta 2. stir in flour and cook for 2 minutes; whisk in cold milk; stir until the mixture comes to a simmer and thicken slightly 2a. once your pasta water comes to a boil, salt your water; add pasta and cook one minute less than al dente 3. turn off heat! stir in thyme, nutmeg, and cayenne; add in salt and pepper to taste; stir in shredded cheeses; preheat oven to 350 degree F 4. drain your cooked pasta; add it to your cheese sauce and mix well; if desired, melt the 2 remaining tablespoons of butter and mix in the bread crumbs - sprinkle evenly oven you mac n cheese 5. bake for 40-45 minutes, or until bubbly 6. enjoy!   *DISCLAIMER: links in this description may be affiliate links. There is no extra cost to you, but I may receive a small commission :)   #macncheese #dutchoven #macaroniandcheese

The best moments from yesterday's solar eclipse and the TODAY team gives an inside look at the fun they had experiencing the phenomenon together. Also, lifestyle expert Jenn Falik shares a few home solution and problem solving products at a discount. Plus, America's favorite grill dad's, Mark Anderson and Ryan Fey, whip up a delicious tomato soup and grilled cheese recipe. 

"And now for something a little different"Host - CJ RhoneGuest - Scooter McGavinProducer - NuqadyEmail us at definitelynotgoodpodcast@gmail.comFollow Us on social media:instagram.com/DNGPodFacebook.com/DNGPodTiktok.com/@DNGPodGive us a 5 star rating to help keep the show going. Thanks!

Fabulously Delicious, The French Food Podcast, is a delectable journey into the world of French cuisine. In this episode, we are continuing the collab with the French History Podcast with James Hemings recipe for mac and cheese. You can check out more fabulous episodes of The French History podcast via the link below. https://evergreenpodcasts.com/the-french-history-podcast Fabulously Delicious on the esteemed Evergreen Podcast network. Join our host Andrew Prior as they guide you through the captivating world of French cuisine, sharing insider tips, delightful anecdotes, and inspiring stories from renowned chefs and food enthusiasts. Tune in to this episode of Fabulously Delicious, The French Food Podcast, and unravel the secrets of garlic, a cherished ingredient that elevates French cuisine to extraordinary heights. Get ready to embark on a mouthwatering journey that will leave you craving for more! If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf  Merci beaucoup and bon app! Website: https://www.andrewpriorfabulously.com  Instagram: https://www.instagram.com/andrewpriorfabulously Facebook: https://www.facebook.com/AndrewPriorFabulously  YouTube: https://www.youtube.com/andrewprior  Fabulously Delicious Spotify Playlist: https://open.spotify.com/playlist/3TrQ6Qf1C6XprVNaMCrEcm?si=ebddaac057594056&pt=dae0ff3d37c7c9b9afbc20bdb6d25b45  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's our 10th episode and we're doing it up right with everyone's (or at least Karen's) favorite dish, mac and cheese! Karen talks government cheese conspiracies and makes Green Chile Mac and Cheese while Tony goes for the Gluten-Free Tuesday: Macaroni and Cheese Recipe and debuts a milk-inspired character that's sure to tickle your fancy.

Hoda Kotb and Jenna Bush Hager play a game of “Chris-Mess.” Also, Justin Sylvester shares the latest entertainment scoop. Plus, chef Scotty Scott shares his tomato soup and grilled cheese recipe. And, Hoda Kotb and Jenna Bush Hager play a guessing game with two plaza fans—Picole Lamar and Chris Peterson where they have to guess which gifts will be the most popular this holiday season.

Avery & Reader discuss the perfect grilled cheese sandwiches, what show they've been bingeing, and play a game of Name Em' All!

'The Evening Edge with Todd Hollst' heard on WHIO, Dayton, WSB, Atlanta, WOKV, Jacksonville, KRMG, Tulsa. @EveningEdgeTodd

Ben and Zach are fortunate enough to be joined this week by Sean Anderson, former producer at Chicagoland radio station 670 The Score and current host of the Locked On White Sox Podcast, to talk about a million different things that can't possible be condensed into a single paragraph but include, among many other things: hot dogs, Esteban Loaiza, Captain Crunch Berries, why Field of Dreams sucks, and being told at a young age that, plot twist: you're not gonna be a pro sportball player. ------------ 1:30 - Paul Pierce and Derrick Rose buzzer beater bank shots in the 2015 Eastern Conference Playoffs 3:45 – Pink mics 6:15 – A cat or a squirrel? 9:30 – Being told at age six that you're not gonna make it as a sportball player: the Sean Anderson origin story 14 – Dane Dunning love 19:15 – The best New Yorker in North Carolina 21:30 – College radio 23:15 – Get Back reviews and Paul McCartney's granny music 29 – Ranking Springsteen 35:30 – Christmas Shoes? 38:30 – Why baseball? Leaving it alone. 43 – Sammy Sosa, Chicago White Sox outfielder 45 – Esteban Loaiza's windup 46:30 – Hot dog and other essential ballpark foods 53 – Commissioner for a Day 1:01:30 – Order of Operations trifecta! 1:07 – The utterly pathetic Chicago Blackhawks organization 1:15 – A long rumination on baseball movies, the Sandlot, Major League, and Field of Dreams 1:28 – Jesus Christ resurrected outside the 670 The Score studios 1:37 – Ghosts, or lack thereof? 1:42 – The Full Count! Sean's Book Recommendation: Joe Posnanski's Top 100 Players Sean's Food Recommendation: Mac n' Cheese Sean's Movies/TV Recommendation: Die Hard/Deadliest Catch Sean's Music Recommendation: Faye Webster Sean's Miscellaneous Recommendation: Madden

Ben and Zach are fortunate enough to be joined this week by Sean Anderson, former producer at Chicagoland radio station 670 The Score and current host of the Locked On White Sox Podcast, to talk about a million different things that can't possible be condensed into a single paragraph but include, among many other things: hot dogs, Esteban Loaiza, Captain Crunch Berries, why Field of Dreams sucks, and being told at a young age that, plot twist: you're not gonna be a pro sportball player. ------------ 1:30 - Paul Pierce and Derrick Rose buzzer beater bank shots in the 2015 Eastern Conference Playoffs 3:45 – Pink mics 6:15 – A cat or a squirrel? 9:30 – Being told at age six that you're not gonna make it as a sportball player: the Sean Anderson origin story 14 – Dane Dunning love 19:15 – The best New Yorker in North Carolina 21:30 – College radio 23:15 – Get Back reviews and Paul McCartney's granny music 29 – Ranking Springsteen 35:30 – Christmas Shoes? 38:30 – Why baseball? Leaving it alone. 43 – Sammy Sosa, Chicago White Sox outfielder 45 – Esteban Loaiza's windup 46:30 – Hot dog and other essential ballpark foods 53 – Commissioner for a Day 1:01:30 – Order of Operations trifecta! 1:07 – The utterly pathetic Chicago Blackhawks organization 1:15 – A long rumination on baseball movies, the Sandlot, Major League, and Field of Dreams 1:28 – Jesus Christ resurrected outside the 670 The Score studios 1:37 – Ghosts, or lack thereof? 1:42 – The Full Count! Sean's Book Recommendation: Joe Posnanski's Top 100 Players Sean's Food Recommendation: Mac n' Cheese Sean's Movies/TV Recommendation: Die Hard/Deadliest Catch Sean's Music Recommendation: Faye Webster Sean's Miscellaneous Recommendation: Madden Get PL+ and join our community!: https://pitcherlist.com/plus

Hoda Kotb and Jenna Bush Hager chat with Heidi Klum about her new song with Snoop Dogg, “Chai Tea with Heidi.” Plus, chef David Rose is cooking up some lobster mac and cheese.

Today, we are setting the table with news about a brand new cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show, before. Aliceson, her husband Barry Bales, and their 14 year old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm. Today Aliceson is going to share information with us about lard from pasture raised animals. The differences between lard, how to render lard, some of the nutritional benefits in lard, and cooking applications. Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you . And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house for Thanksgiving. Also, Fred Sauceman has a really neat segment on the historic happening of Turkey Herding in Tennessee.

We finish up private DM's from the previous week, black Twitter canceling black culture, Popeyes service vs chick fila service, black Mac n cheese vs white Mac n cheese, and cooking. Noseywithgoodintentions@gmail.com @noseywithgoodintentions --- Send in a voice message: https://anchor.fm/nwgi/message

Luke swears that there is one true correct way to make grilled cheese sandwiches.

Would you try it?See omnystudio.com/listener for privacy information.

Last call for votes (And you already know whose side we're on)! A Halloween party...at a club...during COVID? No thanks. BET was just giving away Hip Hop Awards. Can you stay friends with someone who is friends with or related to 45 supporters? Can you still support celebs who publicly endorse him? Beyonce's taking a break from music. And of course more Wrong Words, a Guess What message for the week, and I'ma Tell My Mama letter! If you have a question for Ms. Vicki to answer, send it to hismamaherson@gmail.com and follow us on Instagram @hmhspodcast.

Consistently inconsistent. That was our radio show motto, and it still works for the podcast. Have a little listen! It’s our October Love List: Svens Clogs 100 Cookies by Sarah Kieffer Stovetop Mac and Cheese Recipe from Robin Asbell Eufy RoboVac Chicago Adventures

Dive deep into common dermatological conditions of the scalp and face including alopecia, seborrheic dermatitis, rosacea, acne, and even the scourge of health professionals, ‘maskne’! We are joined by our Kashlak Chief of Dermatology and resident Skinternist Dr. Helena Pasieka (of @MedStarWHC). After listening to this episode, your dermatology knowledge will be head and shoulders above the rest! Listeners can claim Free CE credit through VCU Health at http://curbsiders.vcuhealth.org/ (CME goes live at 0900 ET on the episode’s release date).  Note: The full slide deck with images for this episode is not available at this time. We will post it to this show notes page as soon as we clear the image rights.  Show Notes | Subscribe | Spotify | Swag! | Top Picks | Mailing List | thecurbsiders@gmail.com | Free CME!   Credits Written and Produced by: Beth Garbitelli, Matthew Watto MD, FACP,  Cover Art and Infographic by:  Beth Garbitelli Hosts: Matthew Watto MD, FACP; Paul Williams MD, FACP, Beth Garbitelli   Editor:  Cyrus Askin MD (written materials); Clair Morgan of nodderly.com Guest: Helena Pasieka MD, MS   Sponsors   Provider Solutions & Development Provider Solutions & Development is a community of experts dedicated to offering guidance and career coaching to physicians and clinicians throughout their entire career journey. With exclusive access to hundreds of opportunities across the nation, reach out today to begin the search for your perfect practice: www.psdrecruit.org/curbsiders.   VCU Health CE The Curbsiders are partnering with VCU Health Continuing Education to offer FREE continuing education credits for physicians and other healthcare professionals. Visit curbsiders.vcuhealth.org and search for this episode to claim credit. Note: A free VCU Health CloudCME account is required in order to seek credit.   Time Stamps Sponsor - Provider Solutions & Development www.psdrecruit.org/curbsiders. Sponsor - VCU Health Continuing Education 00:30 Intro, disclaimer, guest bio 04:35 Guest one-liner, Picks of the Week*: Hamilton and Alexander Hamilton by Ron Chernow, Ultra-Gooey Stovetop Mac and Cheese Recipe, The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt Sponsor - Provider Solutions & Development www.psdrecruit.org/curbsiders 08:30 Case 1: Alopecia  12:05 Assessing scalp for inflammatory changes and follicular drop-out 13:10 Central Centrifugal Cicatricial Alopecia (CCCA) 14:00 Alopecia/hair loss non-scarring subtypes 25:00 Alopecia Treatments 28:55 Case 2:  Psoriasis vs. Seborrheic Dermatitis  31:45 Looking for psoriatic plaques 32:11 Seborrheic dermatitis hallmarks  35:19 Treatment for Seborrheic Dermatitis 42:10 Case 3: Rosacea vs. Acne  50:40 Differentiating rosacea rash from SLE 52:40 Rosacea management & treatment 55:00 Identifying rosacea in Black skin 56:50 Acne management &  treatment 59:10 Retinoid dermatitis 1:00:30 Maskne 1:02:29 Antibiotics for acne 1:03:38 Retinoids and pregnancy 1:04:09 Doxycycline for rosacea 1:06:15 Take home points Sponsor - VCU Health Continuing Education   Links* Hamilton and Alexander Hamilton by Ron Chernow,  Serious Eats/The Food Lab's Ultra-Gooey Stovetop Mac and Cheese Recipe (Beth’s Cheese Blend: 8oz American cheese, 8 oz Fontina, 8 oz cheddar- not Seriously Sharp!! Also, you may be able to get away with not using 1.5lb of cheese, mix in and see how it goes, feel free to DM @VermontKitchen on Instagram for cooking guidance)  The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt  Mineral sunscreens: suggestions include Neutrogena Sensitive Skin Sunscreen or Elta MD UV Physical Broad-Spectrum Tinted Facial Sunscreen (Formulations with Zinc Oxide only tend to be very heavy and will not blend well in all skin tones)  Brown Skin Matters on Twitter and Instagram Skin of Color Society American Academy of Dermatology Society for Dermatology Hospitalists Black Skin Directory Learning Journal Mind the Gap (2020) by Malone Mukwende  Ethnic Dermatology: Principles and Practice (2013) Skin of Color: A Practical Guide to Dermatologic Diagnosis and Treatment (2012) An Atlas of African Dermatology (2001)   *The Curbsiders participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising commissions by linking to Amazon. Simply put, if you click on our Amazon.com links and buy something we earn a (very) small commission, yet you don’t pay any extra.   Goals Listeners will appropriately recognize, diagnose and treat common dermatological complaints of the scalp and face seen in the primary care clinic.   Learning objectives After listening to this episode listeners will... Recognize and treat common skin complaints of the scalp and face in primary care. Become familiar with the basic therapeutic arsenal to treat scalp and face complaints in primary care. Be able to differentiate non-scarring versus scarring hair loss on physical exam. Comprehend nuances in total body presentations of psoriasis as a means to differentiate from seborrheic dermatitis.  Review when referral to dermatology for hair loss or skin changes of the face/scalp  is necessary. Recognize the extreme lack of diversity in dermatology and disparities in outcomes for various diagnoses.   Disclosures Dr. Pasieka reports no relevant financial disclosures. The Curbsiders report no relevant financial disclosures.    Citation Pasieka HB, Williams PN, Watto MF, Garbitelli EC. “#232 Skinternship: Scalp & Face”. The Curbsiders Internal Medicine Podcast. https://thecurbsiders.com/episode-list Final publishing date September 14, 2020.

Disney shared its mac & cheese recipe that includes toasted bread crumbs and herby cheeses. The recipe is the same that is used at the Epcot Food and Wine Festival.

Welcome! If you are new to my articles, I try to make things as fun as possible while also teaching you a new life skill.  Today we are diving into the art of cheese making. More specifically, mozzarella cheese making. Remember, recipes are only a place to start. You can add or create your own once you get the hang of things. Preparations For Mozzarella Cheesemaking Your Utensils Stainless steel, glass, and enamel are fine.When cleaning, rinse first in cold water to remove all milk residue and then proceed to wash it. Cleaning Your Butter Muslin Butter Muslin is first rinsed in cold water and then washed right away. If periodically boiled with a little baking soda, it will stay fresh and clean for cheesemaking. Ingredients/Storage Keep your rennet tablets in the freezer. (They will keep for years.)Citric Acid and cheese salt may be stored indefinitely at room temperature in a dry, cool place. (Moisture will lower the shelf life.) The Option of Pasteurizing Raw Milk Heat in a stainless-steel pot to 145° for 30 minutes. Cool quickly. What Type of Milk Can You Use? You can use cow’s milk (raw or pasteurized).Goat's milkWhole or skimmed Try to use the freshest milk possible and support your local farmers' market if you do not have your own animals ;). Also, ultra-pasteurized, meaning over 172°, milk does not work in this particular recipe as the high treatment denatures the protein. The more butterfat in your milk, the tastier your cheese will be. How to Make Mozzarella Cheese This recipe yields approx. 3/4 pound and takes around 30 minutes once you're ready. The recipe is from the New England Cheesemaking Company. Ingredients One gallon of milk. You can do up to three gallons at a time and is what we do on our farm. Simply triple the recipe.1 1/4 cup of cool water (chlorine-free).1 1/2 tsp. Citric acid.1/4 rennet tablet (1/4 tsp. if using liquid rennet, which is what we use.)1 tsp. cheese salt Equipment One-gallon stainless steel pot or any non-aluminum or non-cast iron pot.Dairy thermometerColanderSlotted spoonLong knife (optional)Microwaveable bowl if using a microwave oven.Rubber gloves (optional) Directions Dissolve 1/4 rennet tablet or liquid into 1/4 cup of cool, chlorine-free water. Stir and set aside. Wrap the remaining pieces of tablet in plastic wrap and store in the freezer. If using the liquid rennet, store it back in your refrigerator. Mix 1 1/2 teaspoons citric acid into 1 cup cool, chlorine-free water until dissolved. Pour 1 gallon of milk into your pot and stir vigorously while adding the citric acid solution. Heat the milk to 90°F while stirring. Remove the pot from the burner and slowly stir in the rennet solution with an up and down motion for approximately 30 seconds. Cover the pot and leave it undisturbed for 5 minutes. Check the curd. It should look like custard, with a clear separation between the curd and the whey. (See picture below). If the curd is too soft or the whey is milky, let set for a few more minutes. If your milk did not form a curd at all, it could be your choice in milk. Cut the curd with a knife that reaches to the bottom of your pot. You cut so you make a design such as a square grid. Note: if the curd is not firm enough and is bunchy or moving around when you try to cut it, that's okay. It's not ruined. Simply follow the next step and stop cutting the curd. Place the pot back on the stove and heat to 105°F while slowly moving the curds around with your spoon. Remember an up and down motion. (Note: If you are stretching your curds with the waterbath method instead of the microwave, heat the curds to 110°F in this step.) Take off the burner and continue slowly stirring for 2-5 minutes. (More time will make a firmer cheese.)Pour off the floating whey or scoop out the glob of mozzarella cheese and proceed to the next step.

The cast this week is all about a popular low-carb recipe for chaffles. The cheese waffle is quickly shooting up the charts for a quick and easy at home treat. It can be made either in a salty or sweet form so it's rather versatile. It's also a very easy recipe to make for even the novice chefs (like me).Cheese Recipe-1/2 cup shredded mozzarella (or other blend) cheese-1 large eggDirections: Wisk all ingredients together in a bowl. Spray waffle maker and preheat. Sprinkle some additional cheese on the bottom of the grid. Pour in half the mixture if making on Dash mini waffle maker. Sprinkle more cheese on top of the wet ingredients. Cook for 4-5 minutes.Chocolate Chip Chaffle-1/2 cup shredded mozzarella (or other blend) cheese-1 large egg-1 tsp of Truvia-1 tsp of coconut flour-1/2 tsp vanilla extract-Chocolate chipsDirections: Same as above except omit sprinkling of cheese on bottom and top and sprinkle chocolate chips on top. When finished top with butter, syrup and whipped cream. This recipe is also great as an a la mode, topped with your fav low-carb ice cream.Dash Mini Waffle Maker:https://amzn.to/3bHBY5KWaffle Maker with removable plates:https://amzn.to/36jiBPw

On this week's episode we discuss the upcoming Bonnaroo Festival Lineup and unveil Turbo's actual identity! This week's Macaroni Breakdown features Crystal's personal Macaroni and Cheese Recipe! Featured music is 'Through the roof n' underground', a song by Gogol Bordello made for the feature film "Wristcutters: A love story". --- Support this podcast: https://anchor.fm/send-us-ur-noodz/support

On this episode, we talk about dealing with family issues; recap The Masked Singer; & share what we are most grateful for.In this week's "Keto Korner," we share Robert's Keto Cauliflower Mac & Cheese Recipe, which you can find on our YouTube channel.In "I'm So Excited," we talk about the latest episode of Monet X. Change's "The X Change Rate," with TS Madison & Pissi Myles, & celebrate Lizzo's 8 Grammy nominations!In a very special "Pettiness," Robert highlights "Tiny Hand," a font created by Mark Davis based on Donald Trump's handwriting.

We are stepping up to some "intermediate" level cheese making. Let's put that cheese press to use. These cheeses make use of various active cultures, involve a few more steps, and often require aging for a prescribed period of time. Today, we're following a recipe to make a dill Havarti cheese.

CAROLINE HUFFSTETLER OLSEN, FOUNDER OF NUTTY LIFE Use code “COMINGINHOT” for 20% off on nutty-life.com! Happy Friday, squad. Coming in hot to this weekend with sweets and (dairy free) treats! We catch up with Caroline of Nutty Life + it’s a gooooood one. From start-up life, driving around her product in a van, to a near death experience that woke her up — Caroline discloses her journey with this UNBELIEVABLE + YUMMY AF product and how she got to where she is today. As of November 14th, they’re launching FREE SHIPPING in 24 states across the country! In this episode, we dive into… - Caroline’s background in finance and why she started making her own non-dairy alternatives for milk - Expectation mindset vs reality - Why millennials spend money differently than older generations and why it’s important to know your consumer - How Caroline says you can start your own food business for less than $5,000 - The different recipes Caroline tried out and why she landed on cashew milk - The freak accident that inspired her to leave her job eventually and launch a kickstarter - Explaining the food business industry and how competitive it is to get your product on shelves - How the mental practice of yoga has made its way into her business - Why food is so communal and how to turn that feeling into a legitimate business - How farming season can affect her products and how she has to adjust based on bad or good harvests - Advice for you in starting your own business and the power of NO …and so much more!   -Resources - CONNECT WITH NUTTYLIFE + CAROLINE www.nutty-life.com Use code “COMINGINHOT” for 20% off nutty-life.com Butternut Squash Mac and Cheese Recipe using nutty life cashew milk! Follow Nutty Life on Instagram Follow Nutty Life on Facebook Follow Nutty Life on Twitter Food Revolution, Boston’s home for allergen friendly food start-ups Caroline’s co-founded pop-up space and commercial kitchen located in Arlington, MA @TheLocalFare     CONNECT WITH US! www.karalennon.com/podcast Instagram Facebook Email us to be a guest or suggest a guest! cominginhotthepodcast@gmail.com   Stay Gold, K

Tarik and Anne discuss the Annual Grilled Cheese Recipe Showdown, Blue's Egg, Charred, Gin & Tonic Day and more.

Tarik and Anne discuss the Annual Grilled Cheese Recipe Showdown, Blue's Egg, Charred, Gin & Tonic Day and more.

In this episode of the tastes of india podcast we will show you how to make palak paneer recipe. This is a spinach recipe with cubes of cottage cheese dipped in it and has a lot of spices in it as well. It goes really well with rice and roti both.

In this episode of the tastes of india podcast we will show you how to make palak paneer recipe. This is a spinach recipe with cubes of cottage cheese dipped in it and has a lot of spices in it as well. It goes really well with rice and roti both.

In this episode of the tastes of india podcast we will show you how to make palak paneer recipe. This is a spinach recipe with cubes of cottage cheese dipped in it and has a lot of spices in it as well. It goes really well with rice and roti both.

This week Dave (https://twitter.com/davidegts) and Gunnar (http://atechnologyjobisnoexcuse.com/about) talk about repurposing voices, videos, keystrokes, and pacemaker programming Same Waze, Bigger Screen: Waze for Android Auto is Here (https://blog.waze.com/2017/07/Waze-for-Android-Auto.html) D&G This Week in Biometrics: Japanese researchers spin up toilet paper gyroscopes for science (https://www.theregister.co.uk/2017/05/15/toilet_paper_gyroscopes_for_science/) HT Jim Wildman (https://www.linkedin.com/in/jim-wildman-93870a1/): Breaking News (http://www.radiolab.org/story/breaking-news/) LyreBird (https://lyrebird.ai/demo): Copy the voice of anyone HP laptops covertly log user keystrokes, researchers warn (https://arstechnica.com/information-technology/2017/05/hp-laptops-covert-log-every-keystroke-researchers-warn/) Radio Controlled Pacemakers Are Easily Hacked (http://hackaday.com/2017/05/27/radio-controlled-pacemakers-are-easily-hacked/) Events have reminders before they are scheduled to begin, but should they have reminders before they are scheduled to end? See also: Back to Work #331 (http://5by5.tv/b2w/331) Cutting Room Floor * The ghostly radio station that no one claims to run (http://www.bbc.com/future/story/20170801-the-ghostly-radio-station-that-no-one-claims-to-run) * Twitter number stations (http://hackaday.com/2017/05/09/number-twitters/) * The Other Side Of The Berlin Wall: Life On A Street In 1980s East Germany (http://flashbak.com/the-other-side-of-the-berlin-wall-life-on-a-street-in-1980s-east-germany-384648/) * $425 Convertible Jorts Are Proof We Live In The End Times For Denim (https://consumerist.com/2017/05/18/425-convertible-jorts-are-proof-we-live-in-the-end-times-for-denim/) * Today In WTF Fashion: TopShop Sells Clear ‘Jeans’ While Nordstrom Charges $425 For ‘Muddy’ Ones (https://consumerist.com/2017/04/25/today-in-wtf-fashion-topshop-sells-clear-jeans-while-nordstrom-charges-425-for-muddy-ones/) * Leo Tolstoy’s Macaroni and Cheese Recipe (1874) (http://flashbak.com/leo-tolstoys-macaroni-and-cheese-recipe-1874-380708/) We Give Thanks * Jim Wildman (https://www.linkedin.com/in/jim-wildman-93870a1) and the D&G Show Slack Clubhouse for the discussion topics!

All about love this week as Dressage Protégé Ayden Uhlir joins us about the love of her life and Kat from "Eat Your Tarte Out" with her "Homemade Boxed Mac n Cheese Recipe" and her love for her amazing hubby. Plus, listeners write in about their loves, human and equine. Listen in...Support the show (https://www.patreon.com/user?u=87421)

Laura Levy introduces her favorite cream cheese recipe, stuffed jalapenos.