Podcasts about Chicken tikka masala

This week, James and Luke travel to Namaste Gurkha in Feltham to examine how Nepalese food has been reimagined in West London. In doing so, they speak with Indra Hang Linden, one of the proprietors of Namaste Gurkha. **Introduction** (0:00 - 3:41)(Starter) -James discusses how globalization has affected what South Asians now eat for breakfast. -Luke delves into how restaurant décor factors into authenticity and showcases homeland.**Interview** (3:42 -17:18)(Main) -Indra discusses representations of Nepalese food, as well as how authenticity can be achieved.-Indra discusses how his Nepalese restaurant is marketed as Indian due to similar dishes.**Post interview discussion** (17:19 - 24:49)(Dessert) -James and Luke review the role of Nepalese food in creating feelings of nostalgia and nationhood for migrants. **Closing Remarks and acknowledgments** (24:50 - 25:27)The Migration Menu has been brought to you by James Staples and Luke Heslop, with help from Tina Boulton, Esther Opoku Debra and Vimal Dalal. If you have any questions or comments for us, send them in and we will address them in a future show, you can get in touch at info@themigrationmenu.com. Or on ‘X' - formerly Twitter: @migration_menu. Restaurant location: Namaste Ghurka, 1 Parkfield Parade, Feltham, Hounslow TW13 4HJ England Menu dishes eaten: Nepali Vegetarian Thali, Vegetable Momo and tomato chutney Chana Chatpate Bhatmas/Badam Sandeko Fermented Bamboo shoots Menu: https://www.namastegurkharestaurants.co.uk To see images for this episode, click here. Literature mentioned: Ray, K. 2004. The Migrants Table: Meals and Memories In Bengali- American Households, Temple University Press Buettner, E. 2009. Chicken Tikka Masala, flock wallpaper and “real” home cooking: assessing Britain's “Indian” restaurant traditions, Food and History, 7(2), 203-229 Pilcher, J. 2016. The Embodied Imagination in Recent Writings on Food History, The American Historical Review, 121(3), 861-887 For a list of academic literature on these topics and more, please see the list of extended bibliography on the references page or click here. Guest Speakers: Indra Hang Linden For more information, please visit our website: https://themigrationmenu.com/ Hosted on Acast. See acast.com/privacy for more information.

Embark on a journey to the heart of Indian culture with our esteemed guest Nirup, the maestro of flavors from the Spice Bazaar Indian takeaway in Narrabeen. For a quarter-century, she and her husband have been enchanting the palates of locals with their culinary masterpieces. In our latest episode, Nirup unfolds her tale, from her initial steps as a qualified chef to the triumphs of entrepreneurship. She invites us all to the upcoming Bollywood party, a night where the spice of Indian dance meets the savor of authentic cuisine, promising an unforgettable dive into one of the world's most spirited cultures.Prepare your taste buds for a story that's not just about food, but about the journey of an iconic dish that's claimed the hearts of Narrabeen residents - the signature Chicken Tikka Masala. As Nirup shares the secret behind the symphony of spices that has customers lining up, you'll find yourself planning your next meal at Spice Bazaar. We wrap up by setting our sights beyond the shimmering coastline of Narrabeen to the vibrant land of India, where Nirup leads cultural tours that can redefine the art of travel. Don't miss this episode where we celebrate the glory of Indian heritage, the thrill of rhythmic footwork, and the allure of a cuisine that speaks directly to the soul.

Host Abigail Hannah set out to do the longest hike she'd ever done - solo! Abigail breaks down the how she decided to set out on the Old Ghost Road on her own and all she did to prepare for this. Knowing and preparing her gear was a significant part of the journey to independence and Abigail breaks down her gear list (below). While Abigail absolutely thrived in the first three days of her journey, soaking in and enjoying the beautiful views, the challenges came on day 4 and 5. Abigail's strength and resilience was tested as she struggled physically and mentally, being pushed far out of her comfort zone. She shares the glimmers - moments which brought her joy on the trail, and moments of despair, where tears were the only option. Feeling a huge sense of accomplishment when she finished 85km over 5 days on the Old Ghost Road has inspired Abigail to do some more solo hikes - but perhaps after she's forgotten the pain. Her advice to anyone else wanting to start out solo is to do something smaller and build up to a big trip. For quick and easy meals for all your outdoor adventures, use the code ABIGAIL for free shipping on your next Back Country Cuisine order: bit.ly/44uFDAB >>> Come to Nepal with us on a group trip in October 2024: ⁠bit.ly/49AvnIz⁠

Join Meg Campbell, a working college student and skilled bread baker, as she explores the art of hospitality within your personal space. She shares insights on welcoming guests into your home and involving them in the joy of shared work. Meg emphasizes the importance of being prepared with simple yet delicious dinners, offers sourdough tips for fellow bakers, and discusses the significance of putting your kitchen to bed. Tune in to discover how Meg believes life isn't starting later; it's happening right now in the heart of your kitchen. We're so glad you're here!  (Visit www.comeoverfordinner.com for recipes, product links, and more!)

Podcaster Jesse Thorn is the guest. There are pizza headlines, and Alfred reviews a frozen Buddy's pepperoni pizza.Jesse Thorn is a long-time podcaster and founder of the Maximum Fun podcast network. He hosts and produces the podcasts “Judge John Hodgman,” “Jordan, Jesse, GO!” and "Bullseye with Jesse Thorn," which is distributed by NPR. Jesse is also the founder of the Put This On clothing blog.Jesse talks about his love of burritos and whether pizza is a better food. He also gets into how he keeps his mustache clean while eating a pizza. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

In this week's episode, Jessica and Rachel start the show off with a Bit of British segment on the history of curry in the UK and how Chicken Tikka Masala came to be the National Dish of Britain. Then, in the Royal Rundown, they discuss the first public sightings of James Middleton, Alizee, and Baby Inigo. They also share updates from the Royal State Visit to Kenya and details on upcoming royal travels to Canada, Scotland, and Germany. In Royals Around The World, there are more birthdays to share from Belgium and Spain. And Prince Albert and Princess Charlene of Monaco have a great time out at the South Africa vs. New Zealand Rugby World Cup match. Then, the Royal Factoid this week is about the Norwegian Royal Family and how love wins when it comes to Crown Prince Haakon and Crown Princess Mette-Marit. Follow us on Instagram @podcastroyal Email us at hellopodcastroyal@gmail.com Royals in this episode: Prince of Wales (Prince William) Princess of Wales (Kate Middleton) King Charles Queen Camilla Sophie, The Duchess of Edinburgh James Middleton Alizee Middleton Inigo Middleton Princess Elisabeth of Belgium Princess Leonor of Spain Princess Charlene of Monaco Prince Albert of Monaco Crown Prince Haakon of Norway Crown Princess Mette-Marit of Norway King Harold of Norway Queen Sonja of Norway King Philippe of Belgium Queen Mathilde of Belgiun

Upper West Side, Max Kessler, West 81st Street, West 84th Street, Isabel Hillman, Max and Isabel Together on UWS, Henry Hillman, Essentials Pharmacy, Thomas Table, Thomas Trains, A Definitive Thomas Story, Troublesome Trucks, Skarloey, Soda, Pineapple and Mango Soda, Milo as a Picky Eater, Cutting the Tip Off Pizza, Indian Food, Chicken Tikka Masala, Chinese Food, Andy Edison and Donna Edison, Houston, Texas, Bend, Oregon, Shelby Edison, Brian Michael Cooper, Edisons Sending Photos of Tip-Free Pizza, Spicy Italian Premio Sausages, Citarella, Russo's, Ample Hills Dark Chocolate Ice Cream, Peter Luger Porterhouse Steak, Surfish Entrana, Grilled Pork Chop with Worcestershire Sauce, Raw Carrots and Red Pepper, Barbara Kessler, Raw String Beans, Coffee, Beer, Ginger Ale, Milo Drinking All the Ginger Ale, Ginger Beer, Dried Mangoes, Brisket and All Barbecue, Dinosaur Barbecue, Big Green Egg, Smoking on the Big Green Egg, Root Beer, Strawberries, Ginger Cookies, Mint Cliff Bars, Ice Water from the Refrigerator, Huli Huli Chicken, White Claw, Chocolate Graham Crackers, Pumpkin Bread, Helen Wanderstock Pumpkin Bread Recipe, Sara Jae, Oatmeal Squares Cereal, Irwin Fishberg, Nutella, Nutella Crepes, Chocolate Chip Pancakes, Smoked Almonds, White Chocolate, Dark Chocolate, Black Licorice,  Poppyseed Bagel with Cream Cheese, Lamb Chops, Hamburger, Hamburger Bun as a Delivery Device, Eating to Live not Living to Eat

It's Time for Our Annual Review of the EPCOT Food and Wine Festival Foodie GuideFor 2023 there are a total of 32 new food dishes to try and 42 new beverages options to try at the EPCOT Food and Wine Festival. We share the entire menu including our top picks from what's new and top picks from returning favorites.As a reminder, Emile's Fromage Montage is back and the locations are noted below. This festival food stroll features several cheese dishes from the Global Marketplaces. Pick up a Festival Passport and collect stamps by buying five of these. Once you have at least five you can head over to Shimmering Sips to get a free bonus prize. Shimmering Sips is located on the way to Canada near the Port of Entry.India Food Items:   Curry-spiced Crispy Cheese with mango-curry ketchup (Emile's Fromage Montage) Potato and Pea Samosa with coriander-lime cream (Plant-based)  Chicken Tikka Masala with fennel-spiced yogurt and naan bread Beverages:  Mango Lassi (Non-alcoholic) Taj Mahal Premium Lager SULA Brut Tropicale Sparkling Wine SULA Chenin Blanc Mango Lassi with Sōmrus Chai Cream Liqueur CORKCICLE Stemless Flute Refreshment OutpostFood Item: Spicy Githeri with white beans, pigeon peas, curried BEN'S ORIGINAL Long Grain & Wild Rice, and kachumbari slaw (Plant-based)  Beverages:  Gulf Stream Brewing Co. Cloud 9 Watermelon Hibiscus Lager (New)  Ciderboys Mango Tango Hard Cider (New) North Coast Brewing Co. PranQster Golden Ale (New) Kenya Food Items: Kenyan Coffee Barbecued Beef with sweet potato-corn mealie pap and kachumbari slaw > Mike's Favorite Peri-Peri Skewered Shrimp with citrus-flavored couscous Beverage: 81Bay Brewing Co. Congo PilsnerThe Alps Food Items: Warm Raclette Swiss Cheese with shaved ham, baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Warm Raclette Swiss Cheese with baby potatoes, cornichons, and baguette (Emile's Fromage Montage) Dark Chocolate Fondue with berries, pound cake, and meringues (New)  Beverages:  Stiegl Brewery Key Lime Radler Huber Vision Grüner Veltliner Frozen Rosé Germany Food Items: Schinkennudeln: Pasta gratin with ham, onions, and cheese (Emile's Fromage Montage) Bratwurst on a Pretzel Roll with mustard Apple Strudel with vanilla sauce Beverages:  Gaffel Kölsch Weihenstephaner Festbier Schöfferhofer Prickly Pear Hefeweizen Selbach-Oster Riesling Lo Alcohol-Removed Riesling (New)  Beer Flight Spain Food Items: Charcuterie in a Cup with a selection of imported Spanish meats, cheeses, olives, and an herbed serrano vinaigrette (Emile's Fromage Montage) Paella with saffron rice, chorizo, and shrimp Seafood Salad with shrimp, bay scallops, mussels, extra virgin olive oil, white balsamic vinegar, and smoked paprika Beverages:  Viña Borgia Macabeo White Sangria (New) Viña Borgia Rosé Sangria (New) Viña Borgia Garnacha Red Sangria (New) Sangria Flight (New)  Flavors of America Food Items: Italian Hot Beef Sandwich with shaved beef au jus and spicy giardiniera (New)  > Mike's Pick  > Amelia's pick Cioppino: Seafood Stew with saffron-infused tomato-fennel broth and crostini (New) Chilaquiles: Corn tortilla chips tossed in salsa verde with ranchero chicken, queso fresco, cilantro-lime crema, and a soft-poached egg (New)  Freshly Baked Carrot Cake with walnuts and cream cheese icing Beverages:  Rogue Dreamland American Lager Goose Island Beer Co. Neon Beer Hug Left Hand Brewing Sawtooth Amber Ale Beer Flight Greece Food Items: Spanakopita Griddled Cheese with pistachios and honey (Emile's Fromage Montage) Lamb Gyro with shaved lettuce, tomatoes, red onion, and tzatziki on warm flatbread Plant-based IMPOSSIBLE Moussaka (Plant-based) (New)  Beverages:  Mylonas Winery Assyrtiko White Wine Skouras ‘Zoe' Rosé Kir-Yianni Naoussa Xinomavro Dry Red Wine Flight Tangierine Café: Flavors of the Medina (Morocco)Food Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli  Chermoula Chicken Moroccan-spiced Lamb Falafel Pita with Tahini Sauce (Plant-based)  Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips (Plant-based) Pistachio Cake with cinnamon pastry cream and candied walnuts Beverages:  3 Daughters Brewing Fig Hard Cider Keel Farms Raspberry Citrus Hard Cider (New)  Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider (New) Fig Cocktail with fig vodka, sparkling wine, and cranberry juice Hard Cider Flight CORKCICLE Stemless Flute Belgium Food Items: Beer-braised Beef served with gouda mashed potatoes Belgian Waffle with warm chocolate ganache Belgian Waffle with berry compote and whipped cream Beverages:  Belgian Chilled Coffee (Non-alcoholic) Brasserie D'Achouffe Houblon Chouffe IPA (New) Delirium Red Fruit Belgian Ale Brewery Van Steenberge Gulden Draak Tripel Ale (New) Belgian Chilled Coffee featuring ChocoLat Deluxe Salted Caramel Chocolate Liqueur Beer Flight Brazil Food Items: Feijoada: Black beans with pork belly, Brazil nut pesto, and Long Grain White Rice Pão de Queijo: Brazilian cheese bread (Emile's Fromage Montage) Beverages:  Xingu Brazilian Black Lager Frozen Caipirinha with cachaça Ireland Food Items: Fisherman's Seafood Pie Roasted Irish Sausage with colcannon potatoes and onion gravy Warm Chocolate Pudding Cake with Irish cream liqueur custard Beverages:  Kilkenny Irish Cream Ale Bunratty Mead Honey Wine Guinness Baileys Coffee Shake Canada Food Items: Canadian Cheddar and Bacon Soup served with a pretzel roll (Emile's Fromage Montage) Canadian Filet Mignon served with mushrooms, Boursin Black Truffle & Sea Salt mashed potatoes and a Boursin Black Truffle & Sea Salt whipped butter Beverages:  Collective Arts Brewing Audio/Visual Lager Château des Charmes Cabernet Sauvignon Refreshment Port Food Items: Braised Beef Poutine: French fries with braised beef, Boursin Garlic & Fine Herbs cheese sauce, cheese curds, crumbled Boursin Garlic & Fine Herbs, and gherkin relish Cinnamon-Sugar Beaver Tail (New) > Amelia's pick Beverages:  Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer Florida Orange Groves Winery Sparkling Peach Australia Food Items: Sweet-and-Spicy Bush Berry Shrimp with pepper, onion, snap peas, and sweet chili sauce Roasted Lamb Chop with mint pesto and potato crunchies Lamington: Yellow cake with raspberry filling with chocolate and coconut Beverages: Yalumba ‘The Y Series' Viognier Château Tanunda Grand Barossa Shiraz Shimmering Sips hosted by CORKCICLEFood Item:Guava Cake with whipped cream and coconut (Plant-based)  Beverages: Tropical Mimosa with sparkling wine and Minute Maid Passion Fruit, orange, and guava juices Berry Mimosa with berry fizz sparkling wine and white cranberry juice (New)  Blood Orange Mimosa with sparkling wine and blood orange juice Beer Mimosa: Boulevard Brewing Co. Berry Noir Sour Ale and sparkling wine Mimosa Flight Coastal Eats Food Items: Lump Crab Cake with Cajun-spiced vinegar slaw Oysters Rockefeller Beverages:  Wildly Brut Cuvée (New)  Cape Codder: Boyd & Blair Potato Vodka with cranberry, pomegranate, and lime Flavors from Fire Food Items: The IMPOSSIBLE Burger Slider with wasabi cream and spicy Asian slaw on a sesame seed bun (Plant-based)  Smoked Corned Beef with house-made potato chips, cheese curds, pickled onions, and beer-cheese fondue (Emile's Fromage Montage) Chimichurri Marinated Skirt Steak Taco with crushed avocado, grilled corn salsa, pickled red onions, queso fresco, and cilantro-lime cream (New) > Mike's Pick Spiced Chocolate Tart with BBQ potato chip crust, salted whisky-caramel, and smoked sea salt (New) > Mike's Pick Beverages:  Saugatuck Brewing Company Bonfire Beer Four Virtues Bourbon Barrel Zinfandel Swine Brine featuring Jim Beam Bourbon The Fry Basket Food Items: Adobo Yuca Fries with garlic-cilantro aïoli (Plant-based)  Fry Flight  Sea Salt and Malt Vinegar Fries (Plant-based) BBQ Bacon Fries with smoked aïoli Sweet Potato Casserole Fries with candied pecans, toasted marshmallow cream, and maple bourbon glaze Pickle Fries with dill ranch (New) > Mike's pick Beverages:  Salty Dog Cocktail: Boyd & Blair Potato Vodka with grapefruit juice, ginger, simple syrup, and lime with a salted rim Stone Brewing Buenaveza Salt & Lime Lager (New)  Brew-Wing Lab at the OdysseyFood Items: Peanut Butter and Jelly Sticky Wings Garlic-Parmesan Wings Orange-Cardamom Wings (New)  Traditional Buffalo Wings with celery and ranch IMPOSSIBLE Buffalo Chicken Tenders with plant-based blue cheese, plant-based ranch, and celery (New) (Plant-based)  Unnecessarily Spicy, Yet Extremely Tasty Scotch Bonnet Pepper-Curry Wings with cool cucumber yogurt (New) > Mike's Pick Buffalo Brussels Sprouts with plant-based blue cheese and plant-based ranch (Plant-based)  Beverages:  Frozen Fusion: Twinings Pomegranate and Raspberry Herbal Tea fused with orange ice cream molecules (Non-alcoholic) (New) Pickle Milkshake (Non-alcoholic) (New) > Mike's Pick Sun King Brewing Caipirinha Lager (New)  Brew Hub French Connection IPA (New) 3 Daughters Brewing Old Fashion Porter (New) Beer Flight Blake's Hard Cider Co. Tropicolada Hard Cider (New) Bold Rock Peach Berry Hard Cider (New) 3 Daughters Brewing Raspberry Lemonade Hard Cider (New) Cider Flight Connections Cafe and Connections EateryFood Item:Remy Liege Waffle: Cream cheese Liege waffle with cream cheese icing, graham cracker crumbs, and a Remy chocolate garnish > Amelia's Favorite Beverage: Yucatan Sunset Margarita: Teremana Blanco Tequila, passion fruit syrup, Bols Triple Sec 30 proof Liqueur with lime and orange juicesHawaii (Opening August 15) Food Items: Kālua Pork Slider with Sweet-and-Sour DOLE Pineapple Chutney and spicy mayonnaise SPAM Sushi with sushi rice, Teriyaki-glazed SPAM, spicy mayonnaise, eel sauce, and nori Passion Fruit Cheesecake with toasted macadamia nuts (Emile's Fromage Montage) Beverages: Kona Brewing Co. Hanalei Island IPA Florida Orange Groves Sparkling Pineapple Wine AULANI Sunrise: Vodka, DOLE Pineapple Juice, and grenadine The Noodle Exchange (Opening August 15)Food Items: Shaved Beef Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and a soy egg in citrus-sesame broth IMPOSSIBLE Pork Ramen with shiitake mushrooms, pickled carrots and daikon radish, baby bok choy, and a soy egg in savory chicken broth Thai Shrimp with rice noodles, shiitake mushrooms, and basil in coconut-curry broth Tofu Ramen with shiitake mushrooms, pickled carrots and daikon radish, shaved peppers, and baby bok choy in citrus-sesame broth (Plant-based)  Beverages:  Parish Brewing Strawberry Mochi Berliner Weisse (New)  Pacific Rim Solstice Vineyard Old Vine Riesling (New) NEW! Char & Chop (Opening Later This Fall) Food Items: Roasted Porchetta with lemon-parsley salsa verde and shaved fennel salad (New)  Grilled IMPOSSIBLE Spicy Sausage with herbed polenta, puttanesca sauce, and ricotta (New)  Meat Assorti: Trio of shaved meats with baby arugula, pickled mustard seeds, truffle oil, and grilled ciabatta (New)  Beverages:  Krombacher Pilsner (New)  North Coast Laguna Baja Vienna Lager (New) Motorworks Brewing Midnight Espresso Coffee Porter (New) GoGi ‘Birdie' Pinot Noir Bloody Mary with Seaside Grown Bloody Mary Mix and Kurvball Barbecue Whiskey Beer Flight NEW! Wine & Wedge (Opening Later This Fall)Food Items: Assorted Artisanal Cheeses and Accompaniments (New) (Emile's Fromage Montage) Boursin Fig & Balsamic Soufflé with fig tapenade (New) (Emile's Fromage Montage) Southern Pimento Cheese with bread-and-butter pickled vegetables and grilled bread (New) (Emile's Fromage Montage) Artist Palette of Wine and Cheese: Assorted Artisanal Cheeses and Accoutrements paired with Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese, Hartley Apple Brandy, and Florida Orange Groves Winery Black and Blue Port (New)  Beverages:  Selbach-Oster Zeltinger Sonnenuhr Riesling Spätlese (New)  Hartley Apple Brandy (New) Florida Orange Groves Winery Black and Blue Port (New) NEW! Bubbles & Brine (Opening Later This Fall)Food Items: Jumbo Shrimp Cocktail with prosecco cocktail sauce and grilled lemon (New)  Jonah Crab Claw Cocktail with stone-ground mustard sauce (New) Caviar with traditional accompaniments, champagne cream, and blini (New) Beverages:  Moët & Chandon Impérial Veuve Clicquot Rosé Dom Pérignon NEW! Swirled Showcase (Opening Later This Fall) Food Items: Mickey-shaped Liquid Nitro Cake > Amelia's pick Soft-serve in a Waffle Cone > Amelia's pick Vanilla Apple-Cinnamon Salted Caramel Cream Soda Float with vanilla soft-serve > Amelia's pick Fanta Grape Float with vanilla soft-serve > Amelia's pick Beverages:  Frozen Apple Pie (Non-alcoholic) Cinnamon Apple Cider (Non-alcoholic) 3 Daughters Toasted Coconut Porter 3 Daughters Toasted Coconut Porter Float with vanilla soft-serve Berry Fizz Fragolino Red Sparkling Wine Float with vanilla soft-serve MexicoFood Items: Tostada de Carnitas: Braised pork on a fried corn tortilla with black beans, avocado mousse, queso fresco, and chives (New)  Taco de Costilla: Slow-braised beef short rib on a corn tortilla with salsa de chile morita, avocado mousse, and spring onions (New) > Mike's Pick Pastel Imposible: Layers of traditional Mexican flan and tres leches with guava and cajeta (New)  Beverages:  Mexican Craft Beer Trouble in Paradise Margarita: Ilegal Mezcal, Combier Watermelon Liqueur, Rosé Wine, Lime Juice, and Agave with a Chili-Lime Powder Rim (New)  Fly Away Margarita: Nocheluna Sotol, Pineapple-Ginger Juice, Chile Ancho Verde Liqueur, and Ambhar Blanco Tequila with a Sweet Dried Chili Salt Rim (NEW) > Mike's Pick FranceFood Items: Beignet aux Trois Fromages: Warm beignet filled with three cheese blend Croissant aux Escargots: Escargot croissant with garlic and parsley Boeuf Bourguignon, Pommes Dauphine: Braised short ribs in cabernet with puffed potatoes Crème Brûlée Vanille à la Confiture de Fraises: Vanilla crème brûlée with house-made strawberry jam Beverages:  Strawberry Rose Mimosa: Pol Remy Sparkling Wine, orange juice, and Monin Strawberry Rose Merlot-Cabernet Sauvignon Blend (New)  Chardonnay (New) Parisian Cosmo Slush: Vodka, Grey Goose Le Ctiron Vodka, Grand Marnier, and cranberry juice (New) > Mike's Pick ItalyFood Items: Focaccia Ripiena: Freshly-baked focaccia, beef meatballs, tomato sauce, and burrata cheese (New) > Mike's Pick Cavatelli with sweet sausage ragoût and crispy Applewood-smoked bacon (New)  Lemon Ricotta Cheesecake with vanilla cream and strawberry compote (New) > Amelia's pick Beverages:  Prosecco Moscato Chianti Italian Sangria (Red or White) Italian Margarita with tequila and limoncello Peroni Pilsner ChinaFood Items: Pan-fried Chicken Dumplings with house-made sweet-and-spicy sauce Crispy Duck Bao Bun with hoisin sauce (New)  Dandan Noodles: Spicy pork with Sichuan sauce, peanut butter, and sesame Beverages:  Passion Fruit Bubble Tea (Non-alcoholic) Fiery Dream: Citrus vodka, triple sec, guava nectar, and spicy hot honey syrup ByeJoe Punch: Chinese BaiJiu spirit, piña colada mix, lychee syrup, and sparkling water Fireworks: Jose Cuervo Gold Tequila, citrus vodka, orange juice, and mango syrup Brew Hub Lychee Foo Draft Beer JapanFood Items: Teriyaki Chicken Bun: Steamed bun filled with chicken, vegetables, and teriyaki sauce Fire Taiko Roll: Sushi roll with spicy tuna, cucumber, and pickled daikon radish served with spicy sauce (New)  Beef Wa-Gyu Don: Traditional Japanese rice bowl with American wagyu beef over steamed white rice (New)  Beverages:  Sake Passion Cocktail (New)  Moon on the Water Sake (New) Brew Hub Momo Amber Ale (New) Funnel CakeFood Item:Candied Bacon Funnel Cake: Funnel Cake topped with Vanilla Ice Cream, Candied Bacon, and Maple Syrup Drizzle (New) > Amelia's pick Joffrey's Coffee & Tea Company The American Adventure – Nutty Caramel Mocha Cold Brew: A sweet blend of caramel mudslide cold brew, caramel syrup, peanut butter syrup, and chocolate syrup topped with whipped cream and caramel sauce (Spirited version available with Carolans Peanut Butter Irish Cream Liqueur) (New) Near Canada – Frozen Roseberry: A refreshing blend of frozen lemon and strawberry-rose syrup (Spirited version available with Grey Goose Vodka) (New)  World Discovery (Near Mission: SPACE) – Amaretto Iced Tea: A sweet and nutty blend of black iced tea and amaretto syrup (Spirited version available with Citrónge Orange Liqueur) (New)  World Showcase (Near Disney Traders) – Java Horchata: A sweet blend of espresso and horchata topped with whipped cream and cinnamon (Spirited version available with Grey Goose Vodka and Kahlúa Liqueur) (New)  --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Episode 165, Recorded 4/26/2023. Time to man up. Crypto revisited. It's a wash. Wearin' o' the green. Driving a Bobcat. NASCAR Grand Prix. Mars Attacks. Ted is good. Pedantic Paper Pushers. “Chicken” Tikka Masala. Who moved my hill?

Savouring exotic flavours and iconic dishes is one of travel's great rewards. But some of the most popular dishes do not originate from where you would think. Let's start with a Caesar Salad.  What about a Japanese Curry?  Take a cruise in Alaska and Baked Alaska is sure to feature on the dessert menu. Is it Alaskan?  How about Chicken Tikka Masala?  One of the most deceptively named dishes would have to be Mongolian Beef.  One of the most popular dishes in Peru is Lomo Saltado. Strips of beef with onion and tomato. But is it Peruvian?  Speaking of Peru - Pisco Sour. Is the national drink actually Peruvian?   See omnystudio.com/listener for privacy information.

Curry is a word imbued with many meanings and mixed emotions. From the time of colonialism, it was long used to describe Indian food in general, a term that often had derogatory connotations to those of Indian descent. Today, fortunately, we recognize the regionality and diversity of the cuisine of India. And yet, largely through slavery, the enigmatic dish curry remains one of the most global of dishes--despite its many guises. Food writer Sejal Sukhadwala describes the history, etymology, and conflicts of curry in her book, "The Philosophy of Curry."Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Jasi learns about latkes and chocolate soufflé.  National Gallery quick trip.  The truth about college tuition. Still working on St. John the Divine (NYC) Dome (113years!) Electric cars are killing AM radio.  Mike Leach.  Ali Ahmed Aslan (thank him for Chicken Tikka Masala).  thoughts from Tom Coughlin. Credits: Talent:  Tamsen Granger and Dan Abuhoff Engineer:  Ellie Suttmeier Art:  Zeke Abuhoff 

The man who is thought to have invented chicken tikka masala has died this week. Owner of Satya Chai LoungeSammy Akuthota talks to Jesse.

Ali Ahmed Aslam added yoghurt, cream and some spices to the chicken and the chicken tikka masala, or CTM as it is fondly called, was born. Aslam died this week in Glasgow at the age of 77.

Did you know that the U.K. is made up of a lot of islands? Did you also know that Chicken Tikka Masala is the #1 dish ? Well, let's get into it. --- Send in a voice message: https://anchor.fm/king4265/message

Episode 139: Eitan BernathThis week, Eitan Benath joins us to #TalkCookbooks!Eitan is one of the most visible people in food media today. At just 20 years old, he's amassed a remarkable 8+ million social media followers. Odds are, if you have a social media account, you've seen Eitan. Whether on Instagram, TikTok, Facebook, or even Snapchat, where he's hosted three cooking shows. Last year, his original content reached more than 350 million people with 3 billion views.It all started with Food Network. Building on his childhood love for cooking, 11-year-old Eitan appeared on the first kids' episode of “Chopped.” And there was no stopping him after that; he started a blog and social media accounts, becoming a near-overnight success thanks to his charismatic personality and his engaging content. (Case in point: Oprah Magazine called him “the internet's most delightful chef.”) Today, he's president of his own culinary production studio, the Principal Culinary Contributor for CBS' “The Drew Barrymore Show,” and just published his first cookbook, Eitan Eats the World: New Comfort Classics to Cook Right Now. It's full of both classic comfort foods (Shakshuka or Chicken Tikka Masala) and creative spins like a Double Grilled Cheese With Blueberry-Thyme Jam and his tuna melt-Croque monsieur hybrid.In today's show, we're talking with Eitan about how his childhood love of cooking morphed quickly into a career, about creating his first cookbook, and of course, putting him to the test in our signature culinary game.I hope you enjoy my chat with Eitan. Bonus Content + Recipes This WeekRECIPES!!!This week, paid subscribers will receive two featured recipes from Eitan Eats the World: a childhood classic turned breakfast with PB&J Pancakes and a decadent Cookies & Cream Ice Cream Pie. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

The story of the Viceroy Durham is heart-wrenching and warming all in one. Tune in to listen to the origins of this story and more; Where did Chicken Tikka Masala get invented? What is authentic Indian food? How do you say Birmingham? Why open a restaurant in Hillsborough, NC?   Support our Sponsors: Adopt a Lemur Package at the JB Duke Hotel! SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

The story of the Viceroy Durham is heart-wrenching and warming all in one. Tune in to listen to the origins of this story and more; Where did Chicken Tikka Masala get invented? What is authentic Indian food? How do you say Birmingham? Why open a restaurant in Hillsborough, NC? Support our Sponsors: Adopt a Lemur Package at the JB Duke Hotel! SPOT ON Tech that helps your business grow. Call Tanya 858-213-7820 or email her tanyam@spoton.com Drink Joe Van Gogh Coffee! Proof Alcohol Ice Cream Think Differently About Dessert Triangle Wine Company Use promo code 'NCFB' at checkout! The NC F&B Podcast is Produced and Engineered by Max Trujillo of Trujillo Media For booking or questions about the show, contact: max@ncfbpodcast.com or matt@ncfbpodcast.com 

This week Alistair did his best, Bill needs a medical intervention, Helen decided to make a more authentic dish, and Alex hates ketchup. The Plot... Thickens!

If you thought chicken tikka masala is difficult to cook, you have come to the right place. Chicken tikkas in a rich and creamy gravy that will have you licking your fingers. Try this nut-free recipe that is just as delicious. It doesn't get easier than this. The Mads' Cookhouse podcast has been listed #11 among the Top 40 Home Cooking Podcasts on the web. Thank you dear listeners for your continued love and support.

Welcome to The Sisterhood Podcast. In today's episode we will be talking about Pakistan confirming the first female supreme court judge, hurdles at church, basmati medley rice, and as always, we will do a spotlight of an inspiring sister.   News Story Pakistan confirms first female Supreme Court judge  Beyond Ukraine: Don't forget these other global humanitarian crises Favorite Things Blog posts on how to reconcile the violence in the OT Simplifi budgeting app by Quicken  Lemon Blueberry cake by Spun Sugar with lemon glaze  Jackie Joyner Kersee Quote Trader Joe's Basmati Rice Medley Trader Joe's Chicken Tikka Masala  Inspiring Sister Dawn Dimick, first woman to study military chaplaincy in BYU's graduate program

On today's show, Ben and Alex have the privilege to dish with Dr. Anita Mannur, Professor of English and Asian American Studies at Miami University, about her research on the intersections that food has with culture, race, and gender.We begin the conversation by reflecting on how discourses around food and consumption practices, especially in postcolonial contexts, reflect our ideas of national identity and “authenticity” - for instance, the debate over whether Chicken Tikka Masala is an “authentic” Indian dish, despite its origins as an accommodation of traditional Indian cuisine to Anglo-European sensibilities. As Anita notes in her work, cultural conversations around food, and reactions to those foods' smells, tastes, and appearance are often tied to various social identities that we carry in other aspects of our lives, and can tell us a great deal about what happens as we negotiate those identities through various sensory experiences.Throughout our discussion, we trace the transformative (often homosocial and even queer) practices that emerge in intimate spaces of food production like the kitchen - exchanging knowledge, gossip, and other affective sensations. We also examine some sites that constitute of what Anita calls “intimate eating publics,” such as the now-defunct Conflict Kitchen in Pittsburgh, PA (RIP). Between talking about Anita's analyses of some of these eating publics from her new book Intimate Eating (such as The Great British Baking Show), we share intimate stories from our own culinary lives, and make a few delicious food puns along the way. It's a delightful conversation that we hope you'll find comestible and digestible!Works and Concepts Referenced in this EpisodeKu, R.J-S., Manalansan, M.F., Mannur, A. (Eds.). (2013). Eating Asian America: A food studies reader. New York University Press.Mannur, A. (2009). Culinary Fictions: Food in South Asian Diasporic Culture. Temple University Press.Mannur, A. (2017). Un-homing Asian American studies: Refusals and the politics of commitment. In Schlund-Vials, C. (Ed.), Flashpoints for Asian American studies (pp. 82-98). Fordham University Press.Mannur, A. (2022). Intimate Eating: Racialized Spaces and Radical Futures. Duke University Press.Trinh, L., Wong, K.S., Schlund-Vials, C.J. (Eds.). (2015). Keywords for Asian American Studies. NYU Press.

This is a Part 2 from our last week episode, this week Ali shows the boys this hack of how to make the sauce for this classic Indian dish using tomato soup! #food #foodie #kitchen #howto #indianfood #chickentikkamasala #tomatosoup #ETDT

It's that time of the week, time to see if the chips I reviewed during the week can cut it in sandwich form. Today we'll be putting the Chicken Tikka Masala potato chips from Krogers, the Teriyaki vegan plant crisps from Snacklins, and the Doner Kebab flavored Pringles to the test. --- Support this podcast: https://anchor.fm/inthechips/support

It's that time of the week, time to see if the chips I reviewed during the week can cut it in sandwich form. Today we'll be putting the Chicken Tikka Masala potato chips from Krogers, the Teriyaki vegan plant crisps from Snacklins, and the Doner Kebab flavored Pringles to the test. --- Support this podcast: https://anchor.fm/inthechips/support

Trains, planes and automobiles got involved in this weeks Off The Cuff, and it was one of those episodes that left me feeling plenty warm and fuzzy afterwards (even though my fingers were icicles)! I want to thank all the wonderful people that came up during the episode, because you all make me so incredibly happy! Also, I'd like to thank this new restaurant that I just ordered from, because this Chicken Tikka Masala is sensational! Thank you so much for listening, and I hope you enjoy!

Patch and Rich are joined by James Mitchell from Gurt Wings, Mark Powell from I Scream Tacos and Chef Anton Anthony Vickery for this years Christmas Special.  We were at Chef Anton's residence in Warmley, Bristol where he cooked an amazing Chicken Tikka Masala and accompanying dishes.  All the usual segments and we hear how this year has gone for these popular Bristol Foodies!

Episode 11 Part 2 More Delicious Frozen Asian Foods!  This week Emily, Melody, Angus, and I try some more yummy main dishes that can be ready in 5 minutes! Lots of main dish options for your to try and even some Asian desserts to satisfy your sweet tooth.  We hope you enjoy listening! Write to us and let us know your favorite Asian frozen foods!  Infatuasianpodcast@gmail.com  Follow us @theinfatuasianpodcast on Instagram or Facebook.  We'd sure appreciate it if you can give us a 5-star rating on Apple Podcasts!  Listen to us wherever you get your podcasts: Spotify, Apple Podcasts (iTunes), Google Podcasts, Stitcher, and more. Foods we mentioned: Dan Dan Noodles by P.F. Chang's (Safeway) Mandarin Orange Chicken by Trader Joe's Arctic Surf Clams by Clearwater (Ranch 99) Salmon Fried Rice by I Mei (Ranch 99) Korma Fish Curry by Trader Joe's Beef and Beef Tendon Balls by Kim Son (Ranch 99) Chicken Tikka Masala by Suhki's Irresistible Indian Cuisine (Safeway) Frozen Durian (Ranch 99) Boba Ice Cream Bars by I Mei (Ranch 99) Ube Mochi by Trader Joe's   Music Played (all rights belong to the rightful owners) “Blue Bird” by Ikimono Gakari (Sony Music) https://ikimonogakari.com/profile/ “Tere Bina” (Acoustic) Zaeden ft Joniata Gandhi (UMGI) Buy it here: https://umgi.lnk.to/TereBinaAcoustic "Renai Circulation" English Cover by Lizz Robinett https://www.youtube.com/watch?v=zp0w346xI28 Our theme: "Super Happy J-Pop Fun Time" by Prismic Studios   #Asian #Asianpodcaster #AsianAmerican #podcast #frozenfoods #traderjoes #tikkamasala #xlb #dandanmein #PFChangs 

This week, Alex Woolhouse (she/her) and Shivani Dave (they/them) are joined by filmmaker and Twitch streamer, Kate Adair (she/her). We talk about Nicki Minaj's absence from the MET Gala; what makes a Chicken Tikka Masala; and Kate's acting debut in the short film ‘Netflix and Chips'. Plus, Alex answers a question about things to consider before getting chest surgery. Alex Woolhouse (she/her): AlexWoolly (Twitter & Instagram) Shivani Dave (they/them): ShivaniDave (Twitter), dah_vey (Instagram) Kate Adair (she/her): uhh_kate (Twitter, Twitch, and Instagram) Helpline: 0808 801 0400  Calls to this helpline are free from landlines and mobile phones within the UK and do not appear on itemised bills Please support the work Mermaids do by donating: Mermaidsuk.org.uk/donate Registered Charity Number 1160575

We kick off the show with things that should take a hike! Joel introduces us to a new term:  "plant daddy"… We cover off Tom Cruise loving Chicken Tikka Masala, then home gadgets. Tim & Joel roleplay as Kate's little sisters. Then we play the Disney edition of Joel Jivin'! We taking a short break, returning September 27. See omnystudio.com/listener for privacy information.

Bryan tells Hoadley about his new favorite Roku Channel...21 Jump Street! Then, McDonalds ice cream machines are under FTC investigation and it begs the question: Does the FTC have anything else to do? Finally, Bryan has a new game "Over-rated, Under-rated or Spot-On"! LINKS:Watch this episode on YoutubeTCBTV-minusSponsorDBSAlliance For Mental Health HelpMagic Spoon (Use Code TCB)MEMPHO Music Fest (Oct 1st-3rd 2021)Subscribe to The Commercial Break Podcast Youtube ChannelNew Episodes on Tuesdays and now Fridays everywhere!Text or leave us a message: 1-(661)-BEST-2-YOU  |   (1-661-237-8296)FOLLOW US:Instagram: @thecommercialbreak @bryangcomedy  @tcbkrissyClubHouse: @bryangreen @tcbkrissyClubHouse: The Commercial Break Club on Clubhouse! (home of live recordings)Twitter: tcbbryanFacebook: The Commercial Break PodcastYouTube: Youtube.com/TheCommercialBreakEmail: info@tcbpodcast.comA Chartable Top 100 Comedy Podcast#1 Trending Comedy Podcast Worldwide! (Chartable)#1 Trending Comedy Podcast U.S.(Chartable)An Apple Top 100 Comedy Podcast Top 1% Downloaded Podcasts, Worldwide (ListenNotes)A Hot 50 Podcast (Podcast Magazine)

This week, I am cooking up authentic Chicken Tikka Masala - live at my wood fired oven. I've got a few tips and tricks to help you cook this up at home. I explore the history of this dish - its origins may surprise you! Also, I discuss how to use stainless steel skewers deep in the wood fired oven, where your food will benefit from the hot brick dome.You can grab this recipe at my website at woodfiredoven.cookingHuge fan of Thermoworks food temperature gear. Grab one of their Thermapens here: https://bit.ly/3AGLMJZIf you want to learn more about wood fired ovens, check out this great book: The Bread Builders: https://amzn.to/3x14YjwPlease help support the show by using these links.Review Wood Fired Oven on Apple Podcasts to let me know what you think of the show.Check out my podcast website for show notes and links: woodfiredovenpodcast.comInstagram: marks_WoodFiredOvenTwitter: @WFOPodcastFacebook: Wood Fired Oven PodcastFollow me on: YouTubeBurn FirewoodIf you live in Brisbane, try ordering your next batch of firewood for your wood fired oven, your smoker or your fireplace from Burn Firewood. They rock!Check out their website at burnfirewood.com.au or on instagram - @burnfirewoodauSupport the show (https://www.buymeacoffee.com/MarkG)

An episode in which Nick explains his aversion to the idea of Celtic spirituality. Following on from last week’s interview, we talk about whether new theologies have to appeal to ancient roots. Also we discuss ‘deep knowing' and how we put it into action, and there is helpful feedback from listeners on coping with the endless deluge of bad news.  Support the PodcastChicken Tikka Masala Ian Bradley, Following the Celtic Way Positive news on the environment Harry Chapin – When in doubt, do something Economist Delayed Gratification Tim Harford, How to Make the World Add Up

Viraj Bahl of Veeba sauces is an interesting man. Upon graduation, his father told him that he would have to earn his way into a life of prosperity. His father told him that he would have to earn outside the family business. He would have to establish a basic lifestyle before participating in the family business. Once he established a basic lifestyle, his father was good for his word. Viraj joined the family business - Dr.Oetker's fun foods around the year 2003. Amidst the back of the IT Offshoring and India's decade of growth, Oetker took off. It became a massive success, and Viraj likes to quip that it succeeded despite him. His family business was sold and Viraj tried his hand at a restaurant chain which failed. Not one to stop at failure, Viraj set about starting up again. However, this time around, he was going to do something familiar with. Only, he was going to do it bigger and better. He founded Veeba. As he likes to say and we totally, the sauce is the unsung hero of the Indian palette, kitchen, dishes, and Indian cooking. Without the sauces, the dish is just a skeleton of things. The next time you try your favorite Bhel Puri or Chicken Tikka Masala - imagine the dish without the sauce, and you'll understand. Today, Veeba has grown into one of India's largest foods companies, especially in sauces. They have recreated every imaginable amazing flavor on the planet and brought it closer to us. How did Viraj Bahl of Veeba do it bigger and better? Where do new flavors come from? How do they bring out new sauces? What is their secret ingredient? It's all in this episode.    

The pod returns with a bang, hitting Sam's search for Joe Biden, Chris' mutant knee, Tom weeing down his jeans, dad jokes, the best balls we've ever touched, the Chicken Tikka Masala album and whether our absolute trust in England manager, Gareth Southgate, can teach us anything about our faith. Hit subscribe, rate, review and share to help us spread the word | instagram | twitter | facebook | email: almightypodmail@gmail.com. Music: 'So Proud' by DJ Quads @aka-dj-quads.

Today I get back into the kitchen for a "Let's Cook" episode! This will be my first time cooking Butter Chicken. I've had it several times at Indian Restaurants, but I have never cooked it myself (for the record, I have not made Chicken Tikka Masala either, and these dishes are closely related). I was thrilled with how it turned out and will definitely be adding this to my recipe rotation. For complete show notes on this episode, visit https://kitchencounterpodcast.com/181 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com

Ever wondered how difficult contact-tracing is? Here's the answer: quite. It appears that, thanks to the efforts of one fearless ice-cream entrepreneur, everyone has a certain disease. Thank you, Pratheek and Karthik! And mint-chocolate ice cream sucks! We also get a short history lessons, in which we learn that one Robert Clive was responsible for bringing Chicken Tikka Masala to South India. Oh, The tales we have to tell! Wishing you all a Happy Easter that's Unplanned, Unknown and Unscripted! Go on, leave us a review: https://www.podchaser.com/podcasts/unscripted-with-dit-1264555/reviews    Music: Rockapalooza by Shane Ivers - https://www.silvermansound.com

Welcome to Brentfast with Brent Pope, where Hollywood meets great food! Part 2 of Brent's chat with rock and roll musician and composer J. Peter Robinson, best known for playing with acts like Phil Collins, David Bowie, and Eric Clapton. He also composed music for a bunch of movies, including several Wes Craven titles. In addition, he is on the original Jesus Christ Superstar album! They talk about playing with acts like Phil Collins, David Bowie, Eric Clapton, Al Jarreau, Frank Zappa, and Carly Simon. They also talk about composing music for film and tv, lots of Wes Craven projects, including Nightmare on Elm Street 7 and the Eddie Murphy/Wes Craven movie Vampire in Brooklyn. We discuss pulling all nighters to compose the music for Cocktail. Finally, our meal from Clay Pit Indian Cuisine, including why Chicken Tikka Masala has Scottish roots. You can find J. Peter Robinson on his website, jpeterrobinson.com.  For all the Brentfast episodes and sweet merch, go to Brentfast.com. Follow Brent on Instagram and Twitter, @scoopspope, and see all the Brentfast pics on Brent's Facebook actor page.

It's episode 10!! It only took us a year, but here we are. In this episode, we try a specialty Chicken Tikka Masala chip from the divisive brand, Private Selection. It was not what we expected. We also talk about wacky fast food concoctions, what we've been watching on t.v., and some odd keto recipes. Join us! Audio version available on Apple podcasts, Stitcher, and Spotify | Instagram @crunchfactorpod | Music by Dark Black | Recorded February 27, 2021.

EDITING NOTE: I had to re-upload because I forgot the intro! Welcome everyone to a brand new episode of Nikoli's Kitchen and also the first-ever episode of Table for Two! In this new series I'm going to ask one of my favorite creators or podcasters to give me a dish to make, and then bring them on the air to talk about the dish and their experience making it as well as their experiences in the kitchen as a whole. In this inaugural episode I'm thrilled to be joined by a very good friend, Dan of Netflix 'n Swill, who gave me a Chicken Tikka Masala recipe and actually made it live during our discussion! This was such a great time, and I really hope you enjoy the episode. I will be releasing the full uncut version of this discussion which went for nearly two hours over on Patreon in the coming days, so stay tuned. Thank you so much for listening!   The recipe Dan sent me and based his own on can be found at https://www.youtube.com/watch?v=HMfUsS9zeuw!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I had the pleasure of guesting on Two Peas on a Podcast recently to talk about Holiday Foods! Please check it and Gerald out at https://twopeasonpodcast.podbean.com/e/top-5-holiday-foods-134/. Check me out on Netflix 'n Swill with Dan and Caleb talking about David Fincher's Mank! https://www.netflixnswill.com/nnspodcast/226 Tune in to December 2020's Rabbit Ears TV Podcast with Ashlee and Shawn Ennis as we talk about our love of Parks & Rec! https://www.netflixnswill.com/rabbitears/2020/12/24/parks-and-recreation   Credits "Daybreak," and "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

On this snepisode, Snordan and Snody are joined by guest Diana to talk about Snake worlds. But first Cody gives his Exposé on why he can't make Chicken Tikka Masala. Diana talks about 7 days to die and Jordan talks anime. Then the three of them get into their very chaotic impromptu build of Snake world. Enjoy~    If you want to listen to Jordan's other show please tune in here:  https://sidecharacterspod.podbean.com/ If you have any suggestion, Feed back, or world ideas, please E-mail us @ worldshoppodcast@gmail.com You can find us on twitter @Worldshop20 Rate and Subscribe on Itunes https://podcasts.apple.com/us/podcast/world-shop/id1357833273 You can now find us on Stitcher and Spotify, and Google Play! Check us out at: https://wanderinggamer.wixsite.com/wanderinggamer Follow us on Twitter @Worldshop20 Icon Art By Mandi Intro Theme:De Jongens Met De Zwarte Schoenen - RoccoW & XYCE Outro Theme: Nontinde Vendor Theme - RoccoW Check out Rocco's Music @https://soundcloud.com/roccow

In this episode, I chat with Pawan Uberoy regarding his product, Whiteboard.Chat. He covers the many features this edtech product brings to the table and how it can really increase student engagement. Being that Paway is from India, he challenged me to make one of his favorite dished, Chicken Tikka Masala. And that's exactly what we did. We made this delicious meal and broke bread virtually while chatting the ins and out of student engagement with Whiteboard.Chat. If you'd like to see what Pawan and I discuss, make sure you check out the YouTube video as well. And if you're interested in my recipe for Chicken Tikka Masala, make sure you are subscribed to the EdTech Bites YouTube Channel as I will be dropping a recipe video for this dish soon. Don't forget to leave a review and thank you for listening. Buen provecho! Connect With Gabriel Carrillo EdTech Bites Website EdTech Bites Twitter EdTech Bites Instagram EdTech Bites Facebook Page EdTech Bites YouTube Channel About Pawan Pawan and whiteboard.chat are new in the education world. Pawan and his company built whiteboard.chat when COVID hit using pieces of the product their startup was making to help their own kids and teachers. Since then teachers from around the world have been helping design the free platform to help educators and scholars. Connect With Whiteboard.Chat Whiteboard.Chat Website Whiteboard.Chat on Twitter Whiteboard.Chat on Facebook Click here to view this episode on YouTube    

Join our Discord Server!https://discord.gg/gtzGJTb Today we’re going to talk about the fate of Intel. Can they turn that train around? Then we will discuss a new compromise at Malwarebytes that has ties to the SolarWinds... The post Ep. 40 – Intel, Malwarebytes, Interview Joe Casabona, Chicken Tikka Masala, Affinity Studio, Books List, Datacenters, DNS, & TCP appeared first on Back From The Future.

Show 24. What an absolute cracker of a show this is. I am joined in studio as always by "Director Nic" and we get straight into SX talk with the live streamers with a bunch of awesome questions. We have Joel Evans on to chat about his 2021 plans, his Privateer 2 Pro youtube channel and his Indonesia experience. We also get MA and MQ Clerk John Gierke on to give us a behind the scenes look at what goes into running a race event.  And heaps more.Don't forget we go LIVE on Facebook and Youtube Monday night 6pm AEST.mpesuspension.com.aupropowder.com.aulinkint.com.au@t.maher83@iamstillyn99@joelevans_81@motolimitedshow@tcxbootsau --- Send in a voice message: https://anchor.fm/motolimitedshow/message

And so it begins! This is season 1 episode 1! We talked about soup dumplings. Answered questions about Chicken Tikka Masala, Beans and spoke with Mike Doyle! Please go to www.elizabethrfuller.com for all of the show notes! I did all the note taking for you so put down that pen and just enjoy the show!For all food questions please email letsgoonafoodadventure@gmail.com! If you send your question in a voice memo I will put it on the show!

We have had a really strong response to our 5km series we have decided to add in one final lap. This week we speak to former U.C. Berkeley Long Distance Runner, Robyn Berry, who has PBs of 34:15 over 10km and 16:23 over 5km. She is the Current Head Coach of the Boys Cross Country and Track and Field Teams of Sir Francis Drake High School in Marin County, Northern California.Robyn has won various coaching awards and her coaching philosophy is to foster an atmosphere where every athlete is respected in a low stress high intensity environment that values fun and rewards athletic ambition.In this episode we discuss:What philosophy on what makes a great coachHow she collaborates with her students to map out the season aheadHer coaching journey including major successes and lessons learnt along the wayBeing coached by her father and the influence that has played on her journey as both an athlete and coachMeeting her future husband, (28:59 10km runner Rod Berry) at the cOuples Relay in Maine and his influence on her running and coachingKey training sessions Other training considerations to help unlock your potential over the 5kmUnlocking Athletic Potential proudly partners with Red Dot Running Company, who specialise in in sports nutrition and running kit and are based in Singapore. You can find them at rdrc.comPhoto Credit to Kevin Lozaw Photography & Joakim ArnessonAdditional information from Robyn:Favourite Watch: Timex Ironman or Garmin Forerunner 35 GPS Running Watch.Must haves for the athlete bag: PerformBettter Mini Bands - for core training with resistance The Stick Marathon - Yellow Grips 20 inch (The original rolling stick) or Triggerpoint STK GripOther helpful things:2Toms Blistershield powder. Prevents blisters before they startRoll Recovery R8 - deep tissue massage roller (spring activated). Either tickles or hurts, depending on the athleteRecovery drinks:Chocolate MilkBody Armor Orange MangoPre-race: Two cups of water every morning Eggs or Oatmeal Turkey Sandwich ("no apples or Chicken Tikka Masala!")Other than that, it’s running - all you need is a good pair of shoes and some shorts!

ON TODAY’S PODCAST:   Our mystery gift, Rafa’s vegetable ethics & we get our latest ratings results LIVE   ALSO: No Susie – Fitzy filling in for Smarter Than Who, Sid’s side hustle, are we becoming bigger germophobes? Luttsy & his swimming GF, “The Honorable” Dr. Paul Griffin talks the COVID vaccine hunt, Harry & Meghan’s Netflix deal, ON THIS DAY: September 29? Broncos to announce Kevin Walters as new coach, Smarter Than Suse, Australian States to NZ Travel bubble, RECOMMENDATION STATION: ‘Norsemen’, David Attenborough’s voice, Darius Boyd Gender Reveal: Yay Or Nay? Joe Publick’s “Chicken Tikka Masala” & $50,000 Mystery Voices See omnystudio.com/listener for privacy information.

In this episode of Deep Dish, we head over to India...or...Scotland? and cozy up with some curry.  Which country can lay claim to the origin of Chicken Tikka Masala?  Has the UK finally redeemed itself, culinarily speaking?  You'll have to listen to find out!HighlightsWe revisit some beloved childhood snacks, inspired by our recent purchase of the s'mores lookalike Mallowmars! We finally cover the rise of a food that DOESN'T correspond to the Industrial Revolution!  PCFG Erik puts on his best British accent to discuss some fine*, traditional British dishes. (*Not fine)There's like three different curry dishes that are all basically the same thing... It's so confusing.The introduction of a new dessert topic - Poor Taste!  We take a look at Taco Bell's newest item, and it's not what you would expect.

You will be amazed at how easy it is to make this creamy Indian recipe! Even the picky eaters in my family love it! Instant Pot friendly and ready in 30 minutes! Enjoy!

don't text me

What up, Fam! Thanks for joining us - Rena and I are talking about our preparation for COVID-19 and our grocery store experiences during this past week. Where are all the garbanzo beans??? Coronavirus aside, we share briefly how we met and what we hope the R & D podcast will be. See you soon! ~ R & D Episode One Notes: Things Rena loves: Amazon subscriptions, Trader Joes’s lentil soup and Chicken Tikka Masala, Couponing Things Dom loves: 7th Generation wipes

The Shish Mahal is a historical Glaswegian Indian restaurant, and home to Chicken Tikka Masala. Director Andleeb Ahmed speaks exclusively to DESIblitz to tell us more.

Where KUNAL LAWS DOWN THE LAW. Yall are still 4 away from ipads and vacation homes. WE LOVE SOUTH AFRICANS. Ria thinks ipads won't happen - Kunal says it will happen. "I am brown Trump". Sandwiches were the food of choice this episode. Kush eats a wild spicy jalapeno - we are not telling you Ria's secret sandwich order. india crowned its first billionaire! short convo about saying you want to be a teacher and forgetting you're brown. "everybody from south india is a billionaire". someone explain to us how somebody becomes a billionaire with outside funding?? cafe coffee day >> starbucks. RIP to the founder. Kush mixes milk AND cream in his coffee what the actual f*ck is that. TALAQ TALAQ TALAQ. Cows are Hindu. WHO ARE ELECTING THESE PEOPLE?! Kunal gives a wear dump analogy. COWNAMASHIVAY. Kunal is in a robe. MAIN TOPIC: The safe brown male and the exotic brown female. We quickly discuss the movie "Stuber". Kunal is angry and wants more aggressive brown males. Ria is sensible, says we must be patient. BOO SALMAN KHAN BOOOOO. Dev Patel is the OG. Kunal explains why he was aggressive in his music. We should rep APU, HE WAS AN OWNER. Kunal and Ria fight again. More restaurant rubric creation. BUTTER CHICKEN IS THE SAME THING AS CHICKEN TIKKA MASALA WASSUP. Pakoras are breaded. WE CALL KUREN THE ASTRONAUT TO EXPLAIN STARFLEET INDIA. Tiger population is rising in India and Modi is on Man vs. Wild soon. Kush's car got towed on Kunal's birthday.

One of Virginia's finest restaurants is in what some might consider an unusual spot for a destination-worthy dining experience. But that is the case at Short Pump Town Center in far western Henrico County where Sandeep "Sunny" Baweja's Indian restaurant Lehja delights diners and racks up awards for both its mouth-watering dishes and expertly curated wine list. "Our first thought was either [opening] in Carytown or the Fan," Sunny said when asked about choosing the location of his restaurant. "After looking for a location for a few months, we could not find the one which we liked. The one [we're looking for] should have parking space and the square, the design of the restaurant is supposed to be." On his first trip to Short Pump Town Center, he knew he found the right place. "[Mall management] was so excited. They wanted to bring an ethnic place to the town center and they wanted something local," Sunny said. "It just worked out to perfection." On this week's episode of Eat It, Virginia! the James Beard nominated chef talks about his childhood in India and the decisions he made as a young man that put him on the path that eventually brought him to the United States and eventual open Lehja -- a restaurant named Richmond's Restaurant of the Year by Richmond Magazine. "I'm lucky this is my passion and profession at the same time," Sunny said. "I enjoy every single thing. If I'm in the kitchen, I want to give 100 percent. If I'm at the bar, I want to make sure you tell this is the best drink... I love it all." Subscribe to Eat It, Virginia! on Apple Podcasts, Stitcher, or wherever you get your podcasts. Follow the pod on Facebook, Instagram, and Twitter. Places Mentioned on the Podcast Lehja Nawab Indian Cuisine Short Pump Town Center Acacia ZZQ Jason Alley Jimmy Snead Dale Ritzer Mel Oza Eat It, Virginia! Robey Martin Scott Wise

MC Vikram grew up in a very traditional, South Indian (specifically Malayalee) household where education and church were emphasized greatly. He developed a love for comedy at an early age and decided to take the risk, step out of his cultural comfort zone, and create his own material. Fear of how his content would be received led him to create anonymously, so he could just step away if the reaction wasn’t what he wanted. His leap of faith was worth it as his songs circulated around the world and became extremely popular, changing his life forever. “Welcome to India” Are you afraid to open yourself up to criticism? MC created the parody song, “Welcome to India,” back in 2002, which was the pre-social media generation and an entirely different world. Now, he’s making a comeback with a new generation. His comedy is something he loves doing, not just for himself, but to bring laughter and happiness to others. If you think about your next step too much, then you open yourself up to “analysis paralysis.” MC says that not everything you do will be a success, and the moment you put something into the world, you open yourself up to criticism. The key is to keep going. TWEET: “Stop chasing money and start chasing happiness.” #chasingdreams Outside the box Are you comfortable in stepping “outside the box”? MC says that every culture has its expected norms, but Indian culture especially has strict expectations for achievement. His decision to use comedy, stereotypical accents, and rap music to highlight Indian culture was definitely outside the box of these cultural norms. Even though “Welcome to India” was clean, catchy, and something Indian kids could be proud of, MC had to endure his share of criticism. His intention was never to bring a negative light to Indian heritage, but to step out and take a risk with the talents God has given him. He believes that sharing your talents can lead to great things! TWEET: “You have to think about failure as part of the formula for success.” #chasingdreams Enjoy the failure! Are you afraid of failure? MC wishes that people knew how to take baby steps in accomplishing their goals and didn’t dumb down the capabilities that they have. The fear of stepping outside of a comfort zone and the fear of failure keep many people in professions that they think are safe and secure, but they aren’t finding happiness. Failure is part of success, and it doesn’t define you! Stop fearing failure, take the steps forward, and enjoy the risk! TWEET: “Some people aren’t living their true selves, but are living what’s defined for them.” #chasingdreams   OUTLINE OF THIS EPISODE: [2:39] How MC got in the game [5:00] A flashback to 2002 [6:20] The fusion of comedy and rap [8:35] Respect for the Indian culture [10:50] Praise and criticism [12:33] Making his dreams happen  [14:30] Working on a comeback [16:45] How MC kept going [17:15] Being outside the box [20:25] Why MC takes the risk [22:43] The intent in moving forward [24:37] What MC wishes people knew [29:15] Don’t compare yourself to others! [32:55] Motivation for the comeback [35:33] Taking the chance [38:33] Rapid Fire Round   RESOURCES MENTIONED “Welcome to India” parody song  Instagram:  https://www.instagram.com/officialmcvikram/ Watch the episode on YouTube TWEETS YOU CAN USE:  TWEET: “You’re never going to please everyone.” #chasingdreams TWEET: “I wanted my own interests to come alive.” #chasingdreams TWEET: “When you put too much pressure on yourself, you take away the fun of it.” #chasingdreams  

Campbell Brown, President and Managing Director of Old Forester is back on the show. If you've been a long time listener, you may have remembered him back on Episode 98. As the President of Old Forester, he oversees a lot of the brands momentum and strategy. We get his take on bourbon tariffs with international expansion along with his hope for future movie partnerships. Anyone interested in a business background, you're going to find this one entertaining. Show Partners: Barrell Craft Spirits takes blending seriously. They spend months obsessing over hundreds of combinations until they figure out the perfect blend for you. Find out more at BarrellBourbon.com. Receive $25 off your first order with code "Pursuit" at RackhouseWhiskeyClub.com. Show Notes: This week’s Above the Char with Fred Minnick talks about Marianne Eaves. Talk about the Brown influence on our city because you've got the Brown Hotel, The Brown Theatre, the Hot Brown, etc. Is there pressure to keep the Brown tradition going? How did you work your way up at Brown-Forman? What got you into the Old Forester category? Talk about the building and distillery. What about the fire in 2014? What chapter are we in right now in Old Forester history? Let’s talk about international markets and tariffs. What was the international growth plans for Old Forester prior to all the tariffs? Did they change or are they staying the same? Where do you see the Old Forester brand? What are you doing to elevate the Old Forester brand into a premium category? Talk about your team and what goes into the bottle. Do you take a Bill Samuels approach about not interfering with what goes in the bottle? Is there a brand rivalry in the company? Do you have to fight Woodford for barrels? Will you ever have 100% of production here? What impact did the Kingsman movie have on Old Forester business? Do you have a strategy to do more than Statemans? If you could do a movie tie in, which movie past or present would you do? How far down the gene pool are you to George Garvin Brown? 0:00 Basically what I'm hearing is Chris and Jackie go into a room, and they're fighting over a barrel. And Jackie's winning the fights right now. You know, I wouldn't say that I would say I mean, I mean if it did come down to a physical battle, I would put my money on Jackie. 0:28 This is Episode 201 of bourbon pursuit. I'm one of your hosts, Kenny. And let's go through a little bit of news but really the big news this week, and maybe you're living underneath a rock you weren't looking at social media you weren't looking at any of the news articles that came out but Marianne Eave's the master distiller castle and key, the one that was renowned as being the first female master distiller since prohibition, in a joint press release has announced her resignation from the distillery with mixed emotions and various news articles she expresses that she isn't done yet being a master distiller. 1:00 And we'll continue to stay in the industry as a consultant. We recorded an episode back on I think it was actually was 18 back with Marianne and this is before castle and key the name was even ever conceived and it was being referred to as the former old Taylor distillery. So make sure you go and you check that out and kind of check out her past and her you know, everything that she had built because we started this podcast pretty much the same exact time she was coming online with castle and key. So we wish Marianne all the best and her future opportunities endeavors. And we look forward to having her back on the show. Once again. This didn't get much publicity, but I was a part of Media Day at Churchill Downs during Derby week. And Fred along with I we got to hear Chris Morris and listen to the call talk about Woodford batch proof. And we didn't really know all the details about it. But come to find out it's going to be a new product line extension and will only be released one time per year at the beginning of spring which happens to be around Derby time. Of course, batch proof is somewhat like barrel proof but not exactly what's 2:00 they do is they have their standard offering of Woodford Reserve. And then every barrel is rinsed out with a gallon of water and added back into the batch. And most of us kind of know that or we call it the devil's cup. So just a little tidbit of information. So if you're looking for a more higher proof version of Woodford, and it's gonna be different every single year, go and check out Woodford batch proof 2:22 on our news pursuit series episodes 10 and 11 are now on sale this week to our Patreon community at first, you know, we've been talking about Episode 10 for a while and we're super excited release it because this is a five year we did bourbon coming from Finger Lakes distilling, and this distilleries getting crazy good accolades. We featured them back on the Empire right episode, and they get good reviews from pretty much everywhere. bleak driver of bourbon or as well as and Aaron Goldfarb of hacking whiskey sold out a barrel of their Ice Wine finished bourbon in 48 hours. Michael Veatch recently reviewed their Mackenzie bottle and bond bourbon and breaking bourbon even named that 3:00 bottle and bond bourbon, one of their best Bourbons of 2018. And now we have the first ever barrel proof release at five years old. Episode 11 is right around the corner as well and it's a short barrel. And who doesn't love short barrels only 112 bottles were in this barrel. And it is the second highest proof we have released thus far coming in at 114.3. It's also 10 years old. So it's got that good middle age Eurostar, middle of the road sort of age to it. As usual, first access is to our Patreon community, so make sure that you're checking out your emails to get your password for access. We're excited to have Campbell Brown back on the show. If you've been a longtime listener, you may have remembered him being a part of the legend series partnership that we have with the Kentucky Derby Museum. And that was back on episode 98. As the president of old forester he oversees a lot of the brand's momentum and strategy with anyone interested in a business background. This is what you're going to find entertaining and with that, 4:00 Let's go hear from our good friend Joe at barrel bourbon. And then you've got Fred Minnick with above the char. 4:06 Hi, this is Joe from barrel craft spirits. I work with a team that takes blending seriously. We spend months obsessing over hundreds of combinations until we figure out the perfect blend for you. lift your spirits with barrel bourbon. 4:22 I'm Fred Minnick, and this is above the char. When I walked into the brown Forman office to interview Chris Morris, I sat down in a nice leather chair. The PR person's office was surrounded with like fishing photos and family photos. It felt very friendly. And then in walked a young woman I hadn't ever met before. She was tall, blond hair, very pretty. And she extended her hand and said, Hi, Marianne Epes, so nice to meet you. 4:52 Chris looked at me and said, Marianne is our new master taster. Brown Forman had just named Marianne 5:00 To be the master taster of the Woodford Reserve brand. I later learned that she was on a path to become the next master distiller for Woodford Reserve. Imagine that being in your early 20s and having the opportunity to become the master distiller for one of the greatest bourbon brands on the market. Now, at the time I thought to myself, I never met her, and what is this young woman know? And despite my 5:32 my background and covering women in whiskey writing the book, whiskey women, I had only just met Marianne, I felt like Marianne needed to prove herself a little bit before I could officially think in my mind that you know, she is capable of being a master distiller and so I talked to her. And what I learned from her within 30 minutes, was that she was one of the brightest young minds, not just in Kentucky, but in all of 6:00 American whiskey. She could tell you everything there was to know about corn and how much starch to extract and how to distill it and what are the different distillation techniques to get whatever you need out of something. She was an engineer. And she chose to go into bourbon versus making ethanol or something else because bourbon was her passion. And when she announced her departure of brown Forman for a new distillery that would be starting up at the old Taylor facility, which is actually near Woodford Reserve. I was kind of stunned because who, after all, would leave the opportunity to become the master distiller of Woodford Reserve. And then I got to know Marianne even more. She has that entrepreneurial spirit. She wanted to do her own thing. She wanted to be a part of something new. Well, this past week, Marianne announced her departure of castle and key 7:00 It's a little bit of a historic one from an American whiskey perspective. You see, Marianne was the first woman to take the title master distiller at a Kentucky distillery. Now don't get me wrong, there were women in the past, who actually were doing master distiller work, but they did not take the title. And I think when you put the master distiller title on your card, you got a little bit of a target on your back. And after her departure, you saw that target, getting pelted for Marianne. There were people who were making fun of her for her how she is on social media saying things like well who will take selfies now, at the distillery there were people who were pointing out the fact that heard bourbon had not yet hit the market. How can she call herself a master distiller and I gotta tell you, all of that disappointed me greatly because here was a young woman who took a risk 8:00 And left one of the most comfortable position you could possibly be in the distilling business. She took a risk for something new. It didn't work out. It happens to all of us. We don't know the reasons. It could be personal, it could be professional, there could have been conflict there. She may have not gotten along with her bosses and who here has not? Who here has not been in a position where they were working for someone they couldn't stand? Maybe that's what it was, or maybe it was vice versa? I don't know. I don't know the reasons why Marianne left. But she did not deserve the vitriolic comments that she got from people on social media didn't deserve a single one of them. But I also know Marianne rises above all that, because at the end of the day, she's a very talented young woman, and she can do whatever she wants to include being the first master distiller and Kentucky whiskey history. And that's this week's above the char. Hey, if you have an idea 9:00 For above the char hit me up on Twitter or Instagram at Fred Minnick. That's at Fred Minnick. Until next week. Cheers. 9:11 Welcome back to another episode of bourbon pursuit the official podcast of bourbon. The whole team here today recording at the I guess you could say me, the old forester studio, something like that. We're actually in the old forester distilling tasting room, actually seeing a pretty cool behind the scenes, kitchen esque cocktail mixing sort of area. But this is going to be a fun episode because our guest today was actually somebody that unbeknownst to him, he was he was on the show before from the Legends Series, but of course, 9:45 yeah, the Kentucky Derby Museum legend series that was that's probably my favorite of the of the legend series I've done because Campbell's one of these guys have been so instrumental not just in bourbon, 10:00 But all spirits and people, people just here you know, he's a member of the brand family and everyone thinks I just get things handed to him. This guy worked his way up, you know, worked in foreign markets did a lot of grunt work that a lot of people in bourbon royalty wouldn't do. And so he's one of those people I like bringing to the forefront and telling his story a little bit because he's done a lot. He's done a lot to help people like us. You say grunt work I also know that at some point he was the the soco Ambassador at one point right so that's a little grunt work. This is so co by Soca we mean Southern Comfort and you know i one time that was a that was a brilliant brand. Oh yeah, absolutely. And it helped it was a part of the brown Forman family of course they sold it to SAS rack and and you know, I think we should ask him about like what was that like for him because he did have such an emotional connection to it and of course he's also came out with soco long shots you know. 10:58 I'm not really interested. 11:01 Well you You're always wanting to drink fireball or something comfort sounds right up my alley, you know, should we really mean should we have him on anymore? With all this like, whiskey? I don't know. I mean, he tell you what we before we started recording, you know they offered us a drink and Ryan kind of piqued his interest so tell everybody what we're drinking as well we got him in front of us. Well, so Jackie was in the cabinet, you know picking some selections when she said I have some president's choice barrel she kind of whispered Campbell and he was like No, no and I was like I heard that will be like that barrel proof or appreciated Jackie. But as you can see, I think this episode will be a lot juice here then the legend series because we've been here boozing all day and the the research lab Yep, just kidding responsibly, we respond. 11:44 Absolutely. So with that, let's go ahead introduce our guests. So today, we have Campbell Brown Campbell is the president and managing director of old forester for brown Forman. So Campbell, welcome to the show. Good to be here. Thank you. Absolutely. So, you know, we kind of gave you a little bit of 12:00 Have a head start of what you did and growing up into here and doing some grunt work and kind of cut your teeth in the history but I kind of want to take it back a little bit because as some of our listeners may not know, you're from originally Montreal. I was born here in Louisville. I turned five I moved to Montreal and I turned five in Montreal. Yeah and I grew up there Wikipedia my research Yeah. 12:26 We get it right. So somebody update the Wikipedia page before I have to but I also want to give anybody that's from out of town in in fretted already hinted at it to have the name Brown. And what that means to the city of little because you've got the brown hotel, you got the brown theater, I mean, you got a damn the Buddha Cancer Center, you got the brand, you've got all different browns, you've got the hot brown you got every night, right. So kind of just talk about kind of wish that one was 12:53 but kind of talk about the brown influence of just in Louisville just for anybody that's listening. That's across the nation. 13:00 Well, our families, you know, been a part of this city 13:05 in for generations even going back before George Garvin Brown, you know, we've had, you know, family in Kentucky and and i think involved in, in the state from a political standpoint from a commercial standpoint, philanthropic standpoint. 13:24 You know, it's it's our home. I think we're so proud that you know, the city's been really quite good to our family and to this business. 13:34 My, you know, my, you know, I was born here in 67. Kind of spent my early years here, but growing up in Montreal, it was all a little bit foreign. I remember, you know, coming back here in the summers for a couple weeks and just remembering how incredibly hot sweating your ass off. Yeah, yeah, it was I was like, wow, that's, that's a new heat that we don't get up and can 14:00 Uh much and then, 14:02 you know farms everyone like everyone had a farm and so we would go out to my grandmother's farm 14:08 or you know, an uncle and and you know, you just, you know, see these animals you just don't see and in West Mountain Montreal where we grew up and then you know eating like lima beans I never really was into lima beans until I got here and frankly, I don't think I've been into lima beans until about 10 years ago. That's really an acquired taste. That's something I never thought we would start talking about. 14:32 The lima beans is Pat Steakhouse. It does Yeah. Yeah, right. 14:37 on track. We expect a royalty check from Pat's after the yes he 14:42 Well, he's a cash operating business. He actually started taking credit cards. Yeah, yeah. 14:51 That'll do it. So yeah, I mean, look, Louisville, Kentucky, obviously, you know, our family's been around here for a number of years and generations. I 15:00 I think, you know, it's a great city. 15:02 It's got a great attitude. I think it's an exciting time to be a part of the city. And I think, you know, 15:10 I like having a family here, Mike, you know, I, my eldest child was born in Annapolis, my youngest was born here in Louisville. You know, 15:18 it's great raising a family here. It's 15:22 good. I just I like, I like what's happening and sitting, I want to be a part of it. And I think that, you know, most people that have been a part of this city for a lifetime, you know, we talked about our high schools and where we went to school, I mean, that I think there's a reason for that is that we all have these great, really strong emotional connections that go back to childhood and you've got people that come in and out of the city. I mean, I was out of here 15:44 for six or seven years, always knowing that I was going to be coming back in so it's, yeah, it's a unique place. And I think we've been fortunate that we got into the right business at the right time, and it's thrived for for quite some time. Now. And 16:00 gives us a chance to 16:03 kind of enjoy being in an industry that's got so much to do with, with the city in the state. And I'll add to, you know, a little bit of the brown legacy. You know, 16:11 Campbell mentioned politics, they've, they've had a lot of people in high places there. But to me, the brown family is really about philanthropy. And 16:21 if it was not for the brown family, I mean, we wouldn't be talking about whiskey row today. I mean, they essentially saved whiskey row where we are right now. And they when a Louisville was crumbling from an art perspective, the brown family kind of held it up, you know, so you go around our museums here, and you'll see a brown at the top of every one of the donors. So they're a very, very important family for our community. Absolutely. Absolutely. And so is there like, you know, as Kenny and Fred said, the Browns are like one of the most famous families probably in the city is there like a pressure or like something to get out like, we got to keep this 17:00 thing going or How's that feel to be a part of that tradition and keep it going? 17:04 Well, 17:06 I don't know. I mean, I think you just, you certainly you want to be respectful to what the city represents and reflect that, you know, appropriately. I think, 17:18 you know, I don't know if it's pressure. I think that at all, really, I think, you know, you're many of us have different jobs and doing different things. And I think there's a, there's a, I think, a bias towards staying engaged, staying interested understanding kind of the issues and the opportunities of the city and figuring out ways in which we can help, like anybody would really in our own individual ways, 17:45 you know, to help to find solutions and empower people and empower ideas. And I think that, you know, frankly, there are so many people in this city in particular that are doing that every day. I mean, I work with Holly McKnight, her husband, JK me 18:00 ignite is done a ton for this city through, you know, his Philip philanthropy, philanthropy and through his interest in music and they can throw a party party. Greg great taste. You know, so I think that and there's, like, individual after individual like that are that are here, you know, looking I think because it's a city that's fairly manageable size it gives individuals an opportunity to kind of make things happen that would be much harder to do even in a Nashville certainly in a New York or Miami but I think there's still as an economy of scale that allows a good idea or a strong individual to make something powerful happen. It's a big small town. Yeah, yeah. So also want to kind of just talk about your, your rise with inside the ranks of brown Forman too, because little research shows that you started off in the mailroom at Brown Forman so kind of talk about the steps that you took up the ladder to to kind of where you are today. Well, I mean, we've got 19:00 Great internship. I mean, the internship programs gotten a whole lot better since I was a part of it. 19:06 And that's how I got involved. You know, I didn't know anything about really the business I grew up in Montreal, had a chance to move spent a summer in Louisville. I got a job in the mailroom. I think, you know, those types of opportunities in a mailroom gives you a real perspective on who people are in a company, what different groups do individuals do you learn about the brands, I remember walking in and to my cousin Mac Brown's office, and I think he was part of the Jose Guarino company at the time, and was running maybe Martel and just seeing the point of sale in his office and going God, he got this job, this would be great. Look at that. I mean, you know, just some neat stuff and, and I think it's a business that kind of captures your imagination and you see kind of neat things that you can touch and feel and and so that certainly gives you a nice kind of 20:00 insight into, 20:02 you know how people get their jobs done. And it's a beautiful campus. If you've ever been down to brown Forman it really is set up like a university campus. And it's a great place to work and so that that certainly draws you in. And then, you know, I went and got a graduate degree and came back in 94 and started to work actually, we were talking you're talking about in the intro about Sasha Sasha Mark Brown, who run says rack was hired me at Brown Forman when he was running the advancing markets group. And so I began working in that like our emerging markets group in 94. I went to Chicago for a bit of supposed to be there for a couple years and an opportunity opened up for me overseas and I got asked to come back to go over to interview for the job, but they wouldn't tell me what the job was. And so I you know, I spent basically the better part of a day trying to figure out why 21:00 I was in what I was, what job and then I kind of figured it out. And as it turned out, they wanted me to go to India. And I think they were just nervous about telling me that while I was living in Chicago thinking I might not come for the interview, just because it's such a far way to go. And you know, it's a it's a difficult market. It's not like, you know, when you're 2425 years old, and somebody says, Hey, do you want to go to Australia? Yes, I do. When did you want to go to India, it's such a foreign place. And you really don't have the same kind of immediate 21:34 interest, frankly, and kind of moving up there and go into a country that big and that vast, 21:41 and I ended up moving there. I was supposed to go there for four months, ended up spending a year and I left that place in tears. I absolutely loved it. It was one of the best experiences of my life. I got to travel all over the country helping set up a joint venture where we were local bottling Southern Comfort. So that was my first kind of 22:00 introduction into a relationship with the brand that I had off and on for over a decade at the company. And I was just great. It was fantastic. Great people great food. What was your favorite Indian food dish? Chicken Tikka Masala. Oh yeah, yeah, like Assad pioneer London on yet naan bread delicious. I mean everything about it I loved 22:25 and then I moved to the Philippines to help set up the joint venture over there also around the Southern Comfort brand, and was on my way to Thailand to be a country manager and I got 22:39 persuaded to go help open up an office in Istanbul in Turkey for regional marketing office that we had there and I went to do that and I ended up staying in Turkey for three and a half years before coming back to the US. As a US brand manager for Southern Comfort. You should have been the dosa keys and World's Most Interesting Man 23:00 Well, yeah, maybe like some nice locations, but not nearly the exotic experiences that that guy had. For sure. Yeah. And so what got you into the, I guess the old forester category? Was it to the point where you said, I kind of want to move on or was at the sale of Southern Comfort and you said, Okay, I'm looking for a new home, you know, what it was? 23:20 I think we began to see some interesting things happening for old forester. We had we had had a great brand team that was coming up with some pretty wonderful ideas that are now we're drinking, you know, the whole whiskey roll concept. And there was an opportunity with the, you know, with the we finally got the approval to go build this distillery at the location we're at today. 23:45 And we wanted to bring that story together a little bit like you know, the story of a brand that's been around for 100 and almost hundred and 50 years that's been in our family and our company. That kind of the business we started with was old forester and 24:00 Bringing that story of our family, the business and the community together. At that point, I had about 20 years experience. So, you know, here's a person that actually, you know, may have the, you know, commercial sense to go lead this and, and, and had the, the obvious, you know, the right DNA to connect the dots on this five generations story and so I, you know, I was asked to kind of head up the building phase of this and the capital project and then help lead the brand and tell the story of, you know, one of America's unique alcohol products and and it's really been a pleasure to be able to kind of have that role. Let's go to the, the construction part of this first. I mean, first of all, 24:52 it from a business perspective. You gotta be nuts to try and build a distillery in a good little lab. 25:00 better places to do this right? I think this area burnt down yet two times. Yeah. Can you take us through that process of like? 25:09 Well, I what I loved it what makes me feel good, like smarter people than me made the decision. 25:16 So, yeah, that that location site was picked well before I started. 25:21 Yeah, I think it will I mean that but that's what makes it so special. You know, like, here's a location that we actually like our founder office out of, for from whatever 25:33 1882 to 1919. And, you know, we get to move back in here decades, generations later, I mean, so that's a special thing that when you get a chance to take advantage of that you do it. 25:47 We I feel like one of our core capabilities at the company is building wonderful home places that allow us to tell 25:56 great brand stories while displaying a process. 26:00 And we worked with some great partners here in town and out of town that 26:06 you know, frankly put together a proposition that was hard to say no to and that you know, and frankly, you know, as you get into these projects, you like any kind of renovation or building you know, something happens all the time that you're not expecting certainly the fire being a big obvious one. Tell us about that. let's let's let's let's go there because 26:30 Was it 2014 Yeah, the right one. I started right when you started so 2014 fire there's smoke all downtown Louisville, the news crews are here. I see it on the news. That's how I find out about it. How did you guys work because it was over you your tweet, you know through here I'm a first responder so I was I was the fights right? I actually I forgot I came on the site and I was tweeting about it. I forgot about that. But what was what was that like for you? Where were you? Yeah, what was going through your head when 27:00 When the fires when the fire hit, so I was in the office at 850 Dixie Highway and I got a phone call from a buddy of mine in corporate development who had a friend down here works for one of the law firms or one of the banks I don't know and he was looking out his window and called my colleague and said look, I think think buildings on fire and so I got the phone calls I get Look, I just got a friend a call from a friend who says that the buildings downtown on Main Street are on fire I don't know if it's the distillery or not but you may want to check it out. And so I just you know, I had my computer up and I i there was this live feed on I think wave or one who is one of the stations of a helicopter and I pulled it up and 27:46 for sure, it was obvious that the block was on fire. less obvious was was it did we was it in our building or was it down the block and you knew no matter what it was going to be a problem. 28:01 And your first reaction was, it was shocking how violent the fire was how much flame there was the, the number of the amount of smoke, the amount of water being thrown at it. It was it was a big, big time fires like yeah, like watching a movie almost. And you're kind of paralyzed. And I called Mike beach and Mike and his team are already down here. And Mike is the project manager who really is the guy that built this place, manage all the of the contractors and whatnot. 28:34 And so, you know, we had our folks down here and kind of trying to understand it and really you're thinking about safety. I mean, what happens if somebody is killed as they're trying to kind of put this fire out what you know, and you know, that they're taking the right precautions, but it was pretty 28:51 it's pretty devastating. You know, 28:53 I and my wife You know, my wife hears about it, you know, we're then we're later at night we're at home, the things still burning 29:00 I begin to get a lot of phone calls, just from friends and and, you know, they're trying to find out about it, it was pretty awful. And you know, 29:10 you we were already planning on the groundbreaking right? Like, what that ceremony was going to look like and everything else and, and so that everything gets put on hold and Now fortunately there there were no injuries. You know, we're standing we're sitting in the building today So look, it was it was a horrible thing when it happened, right? It's now a chapter and a long story. And this whole block looks stunning, you know, and so I think we're pretty fortunate and given the work it took to get it there because you a lot of people would have just let it you know, kind of tear down the facade and start from scratch. You all invested the money to actually save the the front Yep. And hold the brick in. I mean my I mean the we have braces out here for months. Yeah. 30:00 You guys are trying to protect the integrity of the bill as much as you could I mean, it was a dangerous dangerous 30:06 construction site for a long time. I mean, even as you're trying to clean up the inside in there been so much water put on the on the on the building site to to extinguish everything that it just eroded the ground and eroded all the brick and then you know, things are loose. When you're up front on Main Street on this side as we're trying to kind of dig through that and brace it all things are kind of crumbling as it's happening. And, you know, 30:35 we had to call in special engineers, it took a lot of time. A lot of smart minds looking at it, figuring out ways in which we could make it a safe environment to allow people to go back and work and so we really just had, you know, you know, 30:50 experts in there and just very few at a time and that took it just took a lot of time and you know, you kind of make these connections in the romance copy of what we do you know, we're in a business 31:00 Uh, you know, we're we spend our time waiting around for stuff to get ready. And so 31:06 you know, you want to you want to be you want to be quick and you want to make decisive decisions, but you also want to make the correct decisions. And, you know, 31:13 we took our time, I think we've got it right. You know, 31:17 this building, I think is fascinating the way that you have constructed it now, and it's a beautiful facility, I think, you know, 31:25 whether you're coming in here on a tour, or you're going to George's or you're just here to, you know, 31:31 walk walk around Main Street, it's, it's been done right. And, you know, 31:35 again, the fire is a chapter of the long story. Where are we at right now in the chapter? 31:42 Yeah, I think this is that whole fun Renaissance chapter. Right? It's, 31:46 it's the chapter you want to be writing and, you know, we're thrilled with what's happening with the brand. I mean, even in Kentucky, I mean, this brand has always been a great brand for the city and for the state but to see it grow 32:00 And the out, you know, the rural parts of Kentucky, embrace old forester in a way that I mean, I just never saw in my lifetime. It's fantastic. You know, there's, there's always been this core heartbeat of the brand here in town. And it's just kind of expanding there. And then you see what's happening in these other markets. And you know, how people are responding to some of the whiskey, the innovation, it's exciting, you know, I think there's a lot more to be written 32:27 with the whole category, right? I mean, we're just scratching the surface as it relates to bourbon in an American whiskeys outside of the US. And I think that's going to be really exciting and a lot of fun for us. I think innovation continues to kind of push the envelope of the category in a neat way. You know, 32:46 we've got bourbon in general, you know, it's just, it's, it's, you know, it's, 32:53 it just can be consumed in so many fun, different ways. I think it's really really versatile. And so you bring it you bring up the international 33:00 markets and, you know, this is very, very crucial time in American whiskey history because we haven't had this kind of export interest before. And now, we're in addition to having that interest we have we have some trade concerns where people are pressing tariffs. And 33:21 and, and you know that I can't think of a company that's more vulnerable to tariffs than brown Forman. Yeah. And, you know, I think that's, that's one of the tough outcomes of this as as these this terror of things going on. You know, we're an industry that's for the most, in most cases, it's single source production, right? We don't, the inputs of this product are 100% American. 33:51 And so it's an easy target for tariffs outside of the US because it doesn't really impact 33:59 any of the 34:00 Any supply side stuff that would be occurring from a European market for instance. I mean, pretty much everything is for bourbon and American whiskeys are made in America. So it's isolated. And so it's the perfect target to be in the middle of a territory, unfortunately. And it's it's a timing couldn't, you know, it's it's, 34:21 it's not great, you know, it's not a huge deal for old forester. Obviously, we're, we're a smaller brand that's got, you know, some nice momentum. 34:33 But it's not, it's not, you know, 34:36 it's not it's we don't have a huge footprint, a global footprint yet, but jack daniels, you're in the sister brand that's in Tennessee. That's, that's correct. It hit some hard. It does. It does. So you're not going to think of any sort of long term effects that old forester could have on this. I mean, is it because I'm sure you've had some sort of international expansion and thoughts. I mean, so we're lucky we actually have a nice 35:00 Really nice business. That's, that's got some great momentum in Australia. But that's not a tariff issue. You know, 35:06 we're in the UK. 35:09 And and that is more of a thing for us, but it's still a small brand that's being built in the on premise and, you know, 35:17 friends, right, I mean, this is really about the Woodford and the jack daniels of the world and and, and that that this has a real impact on on those brands and how we go about resourcing and how we go about brand building in, in in the European and Asian and Latin American market. So I'm not the best guy to talk about, you know, the, you know, 35:39 how that's impacting those brands, but it's obvious that I do think that like, yeah, you get the PDF every morning that says like, Oh, I will. I will say that. If there's, if there's a brand within the brown Forman portfolio that would survive like a tear for the countries that would be old for sure, because 36:00 It is. It is such 36:03 that powerful. Yeah, there was an article. My brother lives in London. And there was an article that came out and it was kind of a tongue in cheek thing. Okay, five things to do facing this terror floor on bourbon and American whiskey and I think one of the points was make jack daniels popsicles and last longer. I think people are coming up with ways in which to survive this period of time, I think will will survive, although i've i've screamed about it enough for the past. 36:39 So I want to ask a question is about the old forester brand and kind of where you see it. 36:45 You've probably heard of finishing beer using whiskey barrels, but Michigan distillery is doing the opposite. They're using beer barrels to finish their whiskey. New Holland spirits claims to be the first distillery to stout a whiskey a folks at Rock house whiskey club heard that claim 37:00 Had to visit the banks of Lake Michigan to check it out. It all began when New Holland brewing launched in 97. Their Dragon's milk beer is America's number one selling bourbon barrel aged out. In 2005. They applied their expertise from brewing and began distilling. At beer barrel finished whiskey began production 2012 and rock house was the club is featuring it in their next box. The barrels come from Tennessee get filled with Dragon's milk beer twice, the mature bourbon is finished in those very same barrels. rack house whiskey club is a whiskey the Month Club on a mission to uncover the best flavors and stories from craft distillers across the US. Along with two bottles of hard to find whiskey rack houses boxes are full of cool merchandise that they ship out every two months to members in over 40 states. Go to rock house whiskey club com to check it out. And try a bottle of beer barrel bourbon and beer barrel rye use code pursuit for $25 off your first box. 37:55 So I want to ask a question is about the enforcer brand and kind of where you see it. Do you see it as a 38:00 An everyday category premium category in are you doing anything to kind of elevate into a premium category? Well, for sure, I think it's a great question. And it's the one we wrestle with most regularly 38:15 is, you know, one of the wonderful aspects of the brand, if you talk to anybody that's been drinking it for a while, or that's familiar with it. 38:24 It's so accessible, you know that it's a great value bourbon, and, and I think that's something that is core to that brand DNA. And so maintaining that accessibility, both in the flavor profile and the price point. It's part of how we look at brand building for old forester so that's always going to be a thing. 38:46 Now, recently, we've been we've had some success with the introduction of whiskey row, which allows us to play in price points that are, you know, attractive, you know, these are $40 and above price points. There's a ton of 39:00 consumer interest in those price points and I think if you create a bourbon that's worth that price, or even considered a value at that price, it's a special place to be. So I think we'll always try to look for ways even at $40 and $55, or even looking at birthday bourbon, which is basically 100 bucks. Now, that's still a good value for a 12 year old, you know, 39:22 a highly allocated bourbon that you know, is got a recommended sales price at 100 bucks, it's hard to find it for that, but 39:31 know that that's, I think that's, that's part of, you know, what we look at and in our strategy so I'll say that, you know, if we take a look at some of the, of the releases of the last two or three years of what's really hit the mark, and in our community, old forester has been right there in the thick of it. The 2018 birthday bourbon, has probably the best birthday bourbon of the past decade. The 39:58 camera should have some 40:00 By the way, me a bottle. But I think you know, you never gone well you all. 40:08 But I mean, everybody really regarded the 2013 is one of the best. Yeah, it was very good. And then then the old forester 1920 is fantastic. Yes. And I look at i and i look at, you know, what has changed within your within your team. 40:23 And I think I feel like Jackie, and you may be a moral compass it like have happened. I feel like you've got somebody inside, you know, who's doing a great job of selecting stuff for you. So what Yeah, and I've also noticed that you walk around here, this is probably the most diverse distillery in the state. 40:49 You see more diversity, see more women, more people of color here, and I applaud you for that. But talk, talk us through your team and who's actually you know, picking 41:00 What what's going into the bottle right now? Yeah, well, I mean, I mean so Chris Morris is the continues to be our master distiller and leads the innovation. 41:11 You know, one who works at this distillery is you know, he's a big part of making sure what's coming out of here. Tastes like what we've got at Brown Forman distillery where the vast majority of old foresters made. Jackie's came on board I think about three years ago, right when I came on board, she was one of the first people that kind of was on our radar screen and the first person I think I hired as when I took over. 41:39 And there's no question that she has had an impact on how we talk about these brands, how we present them both in flavor and in kind of the copy and the positioning of them. She's allowed us to think differently about innovation. I think she's worked really well with Chris 42:00 And helping kind of you've got these two characters, two individuals that are really good at what they do that have I think fairly 42:13 I mean, they I think they just have they they have very well refined palates. Basically what I'm hearing is Chris and Jackie go into a room, and they're fighting over a barrel. And Jackie's winning the fights right now. You know, I wouldn't say that I would say I mean, I mean, if it did come down to a physical battle, I would put my money on jack. 42:34 But I think that they work well together now and Jackie, I mean, look, the birthday bourbon, how we proofing some of this stuff. I mean, she's really the the brains behind president's choice. 42:47 You know, it's we are lucky to have her and and she had a great impact. Do you take a little bit of a bit bill Samuels approach, or at least what he used to say is like, I don't mess with the whiskey. Do you? You let people kind of 43:00 make the decisions on what's in the bottle and you just kind of official Yeah, yeah, yeah, yeah, yeah, 43:05 I'm a great consumer. Yeah. 43:08 And and I'm proud of my, you know being a good long time responsible consumer. 43:14 But I mean, since I've been in this job I've probably spent more time thinking about, you know, my palate and like, frankly my biggest problem with you know, being like a whiskey taster is that I just don't have the reference points like I don't know what a scone Welcome to the crowd. 43:33 Like I can't Fred starts revealing or like, Yeah, he's got he's got his t shirt on it says like got marzipan. Yeah. 43:42 I don't know. I mean, I just so I mean, I feel like I've got a sense of what I like But yeah, I mean, Jackie's I can feel it yet figured out what consumers would like. Yeah, yeah. You know, 43:54 and there's frankly there's just people that are you know, it's in their DNA and 44:00 They've worked really, really hard to develop a palette that's responsive to liquids that they're tasting. And we've got some really good people at that, that do that here. But there's a little bit of responsibility your shoulders because there's another bottling called president's choice, that kind of falls within your realm. Now, I can talk about that more involved with that. But, you know, 44:24 Jackie, narrows it down to a point where it's hard to make a bad decision. Yeah, it really is. And will you were part of the first one I've leaned into, you know, a lot of really good. I know. 44:41 We all we all certainly looking around the room and look at how people are responding. But I mean, it was it was, it was interesting, you know, and, look, I'm still learning you know, frankly, you don't want me picking going out there. And, you know, you've got to understand where the barrels are and why those are 45:00 barrels would possibly taste different than another barrel. Certainly as you kind of fluctuate the proofs around, you know, it's easier for me to kind of taste stuff that's below 110 proof and get a sense of, you know, the character of that whiskey. But 45:18 yeah, I mean, I, I'm not the whiskey. 45:23 I want to I want to talk a little bit about that culture of brown Forman, you know, so you have three really prominent, you know, arguably all three iconic American whiskeys and jack daniels, Woodford Reserve, old Forester, and it feels like within the company, it's a little bit like University Kentucky versus University of Louisville. Like there's like a rivalry rivalry with within the company. would you would you do you see that or are you too close where I think Fred's creating one. 45:59 I have never 46:00 Done. Yeah, no, I I don't look I mean, the one thing you recognize any if you're fortunate enough to have a brand in your portfolio that's jack daniels or anything remotely close to that. It's a benefit. There's no doubt about it, you know it in so many different ways it's even hard to put into words opens a lot of doors I mean, it sure does and but they don't have a president's choice jack daniels you know you can hang your hat on that 46:29 they have a Sinatra Yeah, they got great they got a great portfolio I mean what if it's got a great portfolio you have to because 46:38 Woodford does you guys kind of share some some barrels you know, they you know, the warehouses Do you ever have to fight for barrels? Or do you already have everything kind of allocated to you within the company we have we need? Yeah, yeah. When will you be closer to like 100% of production here. Never. 47:00 They'll always be you'll always have a little share a little still time at Shively. Oh, for sure. I mean, that's Yeah, I mean, we have the capacity to do about 100,000 cases here. The brand's already, you know, everything all included is over 200,000 I think and so we're, we're, we're, you know, 47:19 we're growing so the majority will continue to come out of Shively. 47:24 Another question I cannot bring up is the statesman. Right? What kind of impacted old forts or statesman and aligning yourself to a movie? kind of have it as an impact on the business? 47:36 Interesting question. Yeah, so that was a little bit out of left field, right. It's not you know, if you look at how we've innovated or come up with products, it's been basically using our, our history to drive that and we had, you know, a really unique shot, that brands of this size with the kind of awareness we have would never get and we jumped at it and it basically 48:00 We took a brand that didn't really exist, and we put it on the market. And so that's, you know, close to 10,000 cases in under 12 months. And it was a, it was a huge impact for us. It You know, 48:13 it got us new points of distribution, all of a sudden, we're in all these amc movie theaters and, and around the introduction of that film when it came out, and we're doing, you know, some menu development in those places. And so, you know, 48:26 we got, we had a great partnership going with total wine, they got behind the product, and so it opens a bunch of doors, it allows you to talk for one, it you know, 48:37 that that movie itself has such a huge following in the around the world, that I think it probably gave us an avenue into consumers that would never ever buy a bourbon, or old forester for sure. But they love the movie and they see z and the cast drinking and they're like, well, geez, I gotta try that and wonder what that's all about. And so you get your already 49:00 Kind of as a recruitment tool it's wonderful market like Korea where we're nowhere we really don't have any product if it's there it's come through duty free in some way shape or form. 49:11 That's the number King's been was the number one movie in the country historically, it's the biggest movie. It's there like Star Wars. And that's weird. You explain I know I have no idea. No idea. But I mean, and so all of a sudden, you know that our Korean markets call and say hey, we got to get some of this stuff. So we're like getting pallets of it and flying it off to Korea. So that's available in the market there and you know, if you look on you know, I follow whatever old forester on Instagram and so I'll see a lot of these Instagram posts from Asia 49:46 as tax days when Yeah, exactly. Yeah. And then the kind of what you know, Campbell from, 49:53 from a historical perspective, that was very big for bourbon like I I'm glad to hear that. It in it. 50:00 was a success for you but from a category perspective, if you look back to the 1960s you know James Bond really started dictating what a lot of people would drink from a spirits perspective. You would start seeing people go to white spirits over brown spirits in large part because he wanted a martini shaken but not stirred. And so to see bourbon to continue to have this pop culture presence and madmen Boardwalk Empire the state's been that's a huge play for continuing to capture consumers are you will? Do you have a strategy, you know, to do more than just the statesman. I mean, are we going to start seeing you when 50:36 some TV series or anything like that? I mean, look, our strategy is like, be lucky. And and so I approached us about it. Yes. 50:48 So there's a show that just started I think on 50:52 Amazon called the Romanovs and so they reached out to us and they needed a, you know, a period type of a decanter. So 51:00 Grab them one of our old holiday decanters. And they use that in the TV show. I have not seen the show. But I mean, you know, you're always getting these types of opportunities. This movie came out recently called, like, father was like a huge hit on Netflix. And that movie has old forester in it and Woodford Reserve in it. And that was something that just came around because, you know, somebody knew somebody and they needed a, you know, some Bourbons for the scene and turned out that movie did really, really well on that Netflix platform. So a lot of people saw it and, and I think, yeah, you look for opportunities to do that all the time. It's a great tool. It's fairly inexpensive and it gives you a huge audience if it turns out to be a hit show or hit movie. Alright, so are you a movie buff by any means? I like movies. So if you were to do a movie tie in and have old forester being anything, what would it be past or present? Oh, gosh. Oh, good question, man. I mean, you already said Star Wars. So I don't think I'm 52:00 Lucy sitting there, oh, he's afraid that star wars are handled it. Like, you know, it's it's tough because movies I like are a little darker and so you don't always want your product feature 52:15 darkness 52:17 like like Unforgiven you know, okay, I love that movie, you know, but pretty dark, you know. And and so that that's a tough one. I mean, I look, I think it you know to me, jack daniels is the example of great products showing up in great scenes of great movies that are unforgettable. I mean, whether it's Animal House or any Paul Newman film, I mean, that that jack daniels is by these heroes and villains by their sides, and it's, they become it becomes part of the character and I so I think that's what's important that if you're going like we're with Matthew Vaughn and King's Men mean he really built a big portion of his movie, around the 53:00 idea of distillers from Kentucky. And that's pretty spectacular. I mean, each of the his characters were, you know, had a very specific trait and they were, you know, associated with a particular style or a whiskey or a tequila or whatever it was. And it made sense. I mean, the story when we got into the how we got old forester that was that is that he actually referenced as he was kind of given us the short stick on it that look, this is like 1919 pre prohibition and he goes on and fit in. So he finished his telling me the story. I was like, hey, look, you mentioned pre prohibition. Is that why? Why would you know about that? It's like, well, I just need something if these guy if the the agency was started in 1919, Kingsman, right, you know, on the heels of the First World War, you know, 53:50 that would have been around 1919 so have been pre prohibition. So I think you need to have this, like look, the brand new want to do it with that is old forester. We're the only brand that's been around before 54:00 During and after prohibition is like you're right, I'm going to do with old forester and so just fit his story and I think that's when these things work well, and it's something like that. I mean, do you have to 54:11 how does how does it work? are they paying you a royalty? Are you paying kind of like a get in any of that? 54:20 He's because he's not going away to expand the Ascot business. 54:25 By the way, 54:27 I did their main, the guy 54:31 who plays The Big Lebowski, what's his name? 54:34 is 54:36 Jeff Bridges he weren't asked God in the film. He was here for Derby. Who's the worst Fred minute this guy? 54:45 Is that you said there's only three people in the world. It's still women. Yeah. So now we got two of them. Got to find that third. Yeah. 54:51 Guys, some random winemaker in France. 54:55 And so there's kind of like one last question that we got to do and just part of the service of this is you 55:00 You know, you'd mentioned the history of this building and being able to be at the place where we're George had his own office and stuff like that. We're actually sitting in his office. Oh, can see that photo right there. That's him and whether 55:16 that's him sitting back there leaning in the chair. Oh, it's amazing. Is there a cool windows? Is that a Samsung or an iPhone? It's an iPhone. 55:24 I think it's a Canadian, Blackberry. 55:27 Pony Express. 55:29 But the how because I guess we everybody kind of wants to know is either I'm sure you've looked it up in the family tree like how far away You're moved from the gene pool of George himself. I'm George Garvin. 55:43 Fifth Generation fifth generation so as your great great, great grandfather, okay. Yeah. Now the internet. The funny thing is that So Mike is gonna want to swab your cheek later 55:54 on a test we're going around right now. So we're going to get the 23andme this done the 56:00 So my dad was a George Garvin brown the third. I was born in 67. 56:09 My grandfather, George Darren Brown, the second passed away in I think 69. And so my brother was born in July of 69. And he was named George Garber on the fourth. So you can imagine, as the eldest child, why, how come I didn't like Hamlet? 56:33 How come I don't get the loom? The Roman numeral, you know, and so you end up there. I mean, the reason was, is that I think it's a little distracting when you've got three gardens running around the same kind of household. And my grandfather just passed away and my my, you know, my mom, my dad had got my my brother and so that was a nice tribute to him. So yeah, we're so he's my great, great grandfather. real cool. Well, yeah, definitely a good story. And I want to say also 57:00 So thank you again for taking the opportunity in time to come on the show and tell us your story. The history. More about statesman. I think it was your favorite movie. Yeah, then yeah, yeah. So that movie was cinema, movie tickets, and then we'll go watch a deep dark mystery movie or something. I would like to say that I think old force would fit very nicely in the hustler. But yeah, was actually centered around a lot of bourbon. Oh, yeah. It wasn't here. He was a he was a wholesaler. Yeah. He was a wholesaler. And he was like a big he came down to Kentucky for tournament. Yeah, I'm getting hammered on JT is brown eight year old and it was eight year old bourbon that that drew him in. So it's a Seattle thing. For sure what a fit there. I was thinking like Lieutenant Dan in Forrest Gump would be a perfect fit. Yeah, I know that Lieutenant Dan needed rock get stuff. Yeah, he didn't want anything in quality. He just wanted to get hammered. Very true. Yeah, yeah, what do I know? I would just say like something like Jurassic Park, just like running through the rest of the fields at the bottom portion here and I can see it right. 58:00 Yeah something like yet the short Art Museum Park 58:07 Well, thank you i this is a lot of fun. I appreciate you guys having me always a pleasure. Absolutely. And you know people want to learn more about you they can Google apparently there, you know getting the Wikipedia and fix all the stuff that I was getting incorrect. I'm very nice if there's anything I mean Wikipedia. You'd be surprised most of what's good. Yeah. Most of it. 90% Yeah. But make sure you also you follow actually, you should come to the old forester distillery distilling company here downtown, go and take a tour. It's a great experience. They've got literally everything here. They've got bottling, they've got Cooper fridge, they've got distilling, they've got a barrel warehouse, you mean you name it, the lady salary? As you can see, get lit on fire. It's it's the coolest elevator experience you'll ever see. There's an elevator here at the old forester distillery that I would say rivals something Disney. It's a fantastic elevator ride. I'm going to say Charlie mention 59:00 aka flattery, something like that I was gonna rival that one too. I haven't seen that in a while. I mean, you know, it goes up it goes, maybe it goes in there like can have like, Charlie Chocolate Factory bourbon ball with old forester. We're thinking, now we're thinking. So make sure you go you check that out follow bourbon pursuit, as well as Fred Minnick on Facebook, Twitter and Instagram. And also, if you haven't done so yet, subscribe to bourbon plus, because there's a lot of great news stories that come out through their great magazine. It's thank you again, just great imagery and everything like that. But if you also like what you hear, support the show patreon.com slash bourbon pursuit, because without you the show, it would be very tough to keep going. So we want to say thank you, for everybody that helps support the show to do that, as well as all the questions. I mean, some of the questions we asked, are actually from some of the Patreon supporters out there today, all the show suggestions, questions, feedback, we've listened to you all, and we asked, so we really appreciate everyone listening and keep those comments. And, Fred, good to see you, man. Always a pleasure to see you. Thank you. So we'll see you next 1:00:00 Cheers Cheers.

Curry is a variety of dishes originating in the Indian subcontinent that uses combination of spices or herbs, usually including ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. The word also originated in Southern India and Curry is generally prepared in a sauce.The UK celebrates National Curry Week every October because we have made curry our own. it’s so popular that it contributes more than £5bn to the British economy. Chicken Tikka Masala has been the nations favourite dish for 20 years, we are not a nation of pie munchers any more. See acast.com/privacy for privacy and opt-out information.

After moving to the US from Mauritius, PhD candidate in Romance Languages and Literatures Nikhita Obeegadoo felt homesick. Her experience eating a bowl of dal (spiced lentils) in the US led her to ask questions about food and diaspora, cultural appreciation, and cultural appropriation through a course she designed and taught called "Translate the Menu, Please." Full Transcript The Veritalk Team: Host/Producer: Anna Fisher-Pinkert Sound Designer: Ian Coss Logo: Emily Crowell Executive Producer: Ann Hall Special thanks to Nikhita Obeegadoo, and the PRX Podcast Garage.

We're ba-ack! Happy Valentine's Day! Clair went on the first date of the new year and learned all about this FINE gentleman! He likes trying new food, he loves soccer, and he loves to two-step! But, wait? Can it be? Will Clair finally find a match? Listen to this episode to hear more about early 2000s shows, no job talk, and where you can find some quick Indian food!Instagram: @funkydudesfunkyfoods Website: www.funkydudesfunkyfoods.com Restaurant: Tarka Indian Kitchen at https://tarkaindiankitchen.com/

Night Owl Cookies, how Andrew Gonzalez built a business from making cookies in his mother’s home to owning several shops, baking over 5000 cookies a day. Forbes named him one of the 30 under 30 leading young change makers and innovators. We’ll also taste some of his cookies.  And more, Miami New Times Food editor, Laine Doss will give the latest restaurant news. And a quick and easy Chicken Tikka Masala.

In this episode, we address the politics of the word “curry.” In part one, Barnard College student Mitali Desai shares her poem “Chicken Tikka Masala” about being bullied at her predominantly white school. In part two, we interview the Toronto based writer Naben Ruthnum about his new book “Curry” which unpacks the history, and the limitations, of the word “curry.”

The talented and lovely Moira Smiley is my guest, this week! Not only talented and lovely, Moira is a multi-instrumentalist, vocalist, and composer whose music can be heard on feature films, BBC & PBS television programs, NPR, and on more than 60 albums. We play, "Bring Me Little Water, Silvey" all the time around the house while we sing to our kids. It may be the Chicken Tikka Masala of her catalogue to all you deep-cuts-only die-hard Moira fans, but hey- I never get tired of Chicken Tikka, so sue me. Anyway- welcome back, thanks for listening, and enjoy! See acast.com/privacy for privacy and opt-out information.

Badmaash in Downtown Los Angeles is an Indian gastropub that has quickly made a name for itself by serving contemporary Indian cuisine in a fun, approachable manner. Chat Chow TV sat down with owners Pawan, Nakul and Arjun Mahendro to learn more about the restaurant and its menu. The concept for Badmaash came about when they realized there wasn’t a “cool” option for Indian food in LA. The Indian restaurants they encountered weren’t very approachable to most people. They sought to change that and remove the stigma around Indian food. “Instead of having 3,000 items on a menu,” joked Nakul. “We picked the six the most popular traditional items – and instead writing the menu in Hindi, we write it in English.” On the menu you can find an assortment of different dishes from the more contemporary such as Spiced Lamb Burgers, Slow Braised Beef Short Ribs, and the Spiced Mango Pork Belly, to classic Indian fare like Chicken Tikka Masala and Ghost Chili Lamb Vindaloo. The menu even pays homage to Canada, the country the younger Mahendro’s were raised in, by including a chicken tikka poutine made with masala fries. Rounding out the Badmaash menu is an assortment of unique beverages including 100 percent Indian glass bottle sodas, Bombay cutting chai inspired from the popular Indian drink found on the streets of Bombay, local wines and beers. Curious what Badmaash means? Or what the owners favorite dishes are? Find out all that and more in the video above.

By: The Dude on the Right Download and Listen In honor of St. Patrick’s Day I ate chicken tikka masala, and in honor of St. Joseph’s Day I had bangers and mash. I really wish Stu Gotz were here to make fun of me for my food choices, but sadly it’s a solo “Weekend Wrap-up!” … Continue reading Chicken Tikka Masala for St. Pat’s Day, Bangers and Mash for St. Joseph’s Day, and Mitt Romney Better Finally put Rick Santorum Away

By: The Dude on the Right Download and Listen In honor of St. Patrick’s Day I ate chicken tikka masala, and in honor of St. Joseph’s Day I had bangers and mash. I really wish Stu Gotz were here to make fun of me for my food choices, but sadly it’s a solo “Weekend Wrap-up!” … Continue reading Chicken Tikka Masala for St. Pat’s Day, Bangers and Mash for St. Joseph’s Day, and Mitt Romney Better Finally put Rick Santorum Away The post Chicken Tikka Masala for St. Pat’s Day, Bangers and Mash for St. Joseph’s Day, and Mitt Romney Better Finally put Rick Santorum Away appeared first on Entertainment Ave!.

From time to time I am able to get out and try something new, in this case it was watching Naan bread and Chicken Tikka Masala skewers cooking in a home made Tandoor oven. Great food cooked Outdoors in a suburb of Seattle, Washington last August. Fascinating what a little creativity can produce .... "Tandoozy - Seattle’s only Mobile Tandoor Food Stand" Tandoozy is at the Fremont Sunday Market through the Winter, every Sunday that the Market is open. http://www.tandoozy.com You can also find them on Twitter @Tandoozy I will be calling these "Street Food" episodes. Hope you enjoy them! Keeping things simple the Cooking Everything Outdoors way! The how-to show of backyard and camp cooking. If it can be cooked indoors, I can show you how to cook it outdoors! If you want to learn how to use Dutch ovens, Barbecues, Fire Pits, Foil cooking and Camp cooking, then this is the show for you! Great product review and new ideas. Grill it, bake it, smoke it, fry it, we can do it. Questions? Comments? Email Gary: outdoor-cook@cooking-outdoors.com Please leave a comment and a rating, thank you! Visit http://www.Cooking-Outdoors.com for even more recipes, tips, tricks and really good times! "Get Out of the Kitchen, Light the Fire and Start Cooking Outdoors!" "Cooking Everything Outdoors" © http://www.Cooking-Outdoors.com

Adam Roberts, the News Editor of economist.com is fresh from having penned a brilliant Special Report (published at least once a month) on Migration and its impact on the lives of billions from across the planet. His report estimates that there are around 200 million migrants across the world which make up 3 per cent of the population. This number will only grow and so will the xenophobia surrounding it. Adam opens up 4 minutes into his candid talk and we end up talking about the lighter side of Migration as well - Its called Chicken Tikka Masala! Listen to know what we mean!