Podcasts about chillies

With spring just around the corner presenter David Maxwell, explores what we can all get growing in mid-February to get ahead of the game. Sweet Peas, Tomatoes and Chillies can all be sown right now on a warm windowsill for a summer full of scent and home grown goodness. Amy Kelly reveals how you can have a delicious crop of raspberries and strawberries without a garden and Gardeners' World presenter Adam Frost tells us why he's picked a showy willow as his shrub of the month. Also on the programme, as Mount Venus nursery prepares to move up the road, David joins Oliver Schurmann to find out about the logistics of moving a plant business and garden that's celebrating its 25th birthday. In studio, David is joined by expert Ann FitzSimons. Email the programme at gardenerscorner@bbc.co.uk

This week on Chill Filtered, it's the grand finale of 2024 (a little late) —the Chillies Awards! Cole and Bryan celebrate the end of the year with their annual awards ceremony, reflecting on the best and most memorable whiskey moments of 2024. They also officially unveil their Found North single barrel whiskey and sip it live, sharing their thoughts on this incredible pour. The awards include categories like Best Whiskey on the Podcast for 2024, Best Whiskey Enjoyed Off the Podcast, and listener-voted favorites. With plenty of laughs, memories, and whiskey love, it's a fitting way to wrap up the year in style. Pour yourself a glass and join Cole and Bryan for this festive and celebratory episode. Cheers to an amazing 2024!

An exotic plant virus that affects tomatoes, capsicums and chillies detected for the first time in Australia, north of Adelaide, the rural property market cools off after some bumper years for sales and values, and an extra nervous pollination season for SA beekepeers keen to keep the varroa mite out of our state.

Judy Sharpe answers gardening questions and talks about tomatoes in winter.

The temperature rises in this edition of Dig It as Peter Brown and Chris Day chat with passionate chilli grower Jason Breed. Jason, a seed specialist from Moles Seeds, gives a full rundown of the growing of these popular fiery fruits, a look at what makes chillies so hot, plus some insightful advice on getting the best from your plants and using them in the kitchen. Chilli peppers are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Chilli peppers are widely used in many cuisines as a spice to add ‘heat' to dishes. There are many health benefits associated with chillies too. The Scoville Scale is a measurement of pungency (spiciness or ‘heat'). Jason famously created a Chocolate Chip Chilli Cookie featuring Habanero chillies at the Garden Centre. Products mentioned: Products derived from chillies including sprays for bears, elephants (using barriers of chilli plants) and as an effective squirrel deterrent. Use Vermiculite at seed sowing time. Use a decent seed and cutting peat-free compost such as Levington's. LED plant lights to help growth. Hydroponic systems lend themselves to chilli production. Use Organic contact sprays for caterpillars, greenflies, flea beetles, sawflies and whitefly control. Fertilisers including Chilli Focus Premium Liquid Concentrated Fertiliser. Chilli varieties mentioned: ‘Apache', ‘Quick Fire' (30k on the Scoville scale), F1 hybrid, is the fastest maturing chilli available from seed with the prolific fiery red fruits produced in as little as 50 days from sowing. ‘Red Air' (Bird's eye type, Scoville Scale 70-80k), ‘Red Flame' (Cayenne type, 30-50k), ‘Rocky', a Jalapeno hybrid, 8k and ‘Santana' (hybrid Anaheim, 2.5-3.5k).Open pollinated types include Scotch Bonnet, Habanero and Tabasco, where seeds can be successfully saved from these plants. Guinness World Records declares Pepper X as world's new hottest chili pepper. A garden axe would be Jason's essential castaway item. The latest Guinness World Chilli eating record. Useful linksChillies available from the Garden Centre including Padron Chilli Pepper and De Cayenne, South Devon Chilli Farm and Chilli Ranch. Jason also mentioned a Bedfordshire commercial chilli grower. Our thanks to Chiltern Music Therapy for supplying the music. Hosted on Acast. See acast.com/privacy for more information.

The Seven Sisters of India are a photographer's dream, offering a blend of panoramic landscapes, vibrant cultural scenes, and unique geological formations. Let's explore all of the seven sisters on this episode of Travel Explore Celebrate Life shorts!

The Seven Sisters of India are a photographer's dream, offering a blend of panoramic landscapes, vibrant cultural scenes, and unique geological formations. Let's explore all of the seven sisters on this episode of Travel Explore Celebrate Life shorts!

Its time to start growing chillies and to give you some top tips I am talking to David Hinckley the founder of the GrowMad website. David will also be talking about the GrowMad website he has developed which is a fantastic resource for all gardeners, allotmenteers and small holders with a comprehensive seed & product directory, plot calendar & growing guides, articles, advice, book club and links to their ‘How to' videos on YouTube. What are you waiting for, check it out… https://growmad.co.uk/⁠⁠ Contact the show at: ⁠⁠⁠⁠⁠https://rparry1961.wixsite.com/diggingthedirt⁠⁠⁠⁠⁠  Check out the GrowMad website on  ⁠https://growmad.co.uk/⁠ Facebook page ⁠https://www.facebook.com/Growmad⁠

Elaine and Julia are back on the plots and in this episode they plant Snapdragons (or Antirrhinum to give them their Latin name) and chillies (or Chillies in Latin!). They also talk pests (no not Kev Plot 2!) Follow us @pottyplotters on Facebook, Instagram & Twitter  Get in touch: naughtycorner@pottyplotters.uk A podcast for help with your allotment or gardening.

Do you know the difference between Johor laksa and Sarawak laksa? We discuss laksa lore with Lilly Wright, owner of Flying Chillies in Ballarat. Previously in banking, Lilly started her food career at Pot of Courage (episode 289), a social enterprise which nurtured the businesses of migrant women. Now she has her own cafe and cooking school! We talk about the joys and challenges of bringing new flavours to a regional town. https://www.instagram.com/flying_chillies/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it's owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

This week Adam Frost explains how to grow Tomatoes in the garden, while Cassie Best from BBC Good Food magazine offers up some tasty recipe ideas Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the grand finale of the year, the Chillies Awards on Chill Filtered! In this special year-end episode, Cole and Bryan celebrate the best moments of the past year with the annual Chillies Awards, a showcase of listener favorites and the most unforgettable whiskey experiences. To make this celebration even more special, they raise a glass to Found North Peregrine (1st Flight), toasting to the achievements of the year. As they announce winners for categories like the listener-favorite episode and the most 'hubbadawhat' whiskey, Cole and Bryan reminisce about the highlights, laughter, and exceptional whiskies that have graced the podcast. In the "What Whiskey Would You Choose?" segment, Bryan poses a reflective question: What did you drink on New Year's Eve? Tune in to hear the diverse choices and share in the collective joy of ringing in the new year with fine spirits. Join Chill Filtered for this festive awards show, filled with laughter, camaraderie, and the excitement of recognizing the best of the best in the world of whiskey. Whether you've been with Chill Filtered from the start or just joined the journey, this episode promises a delightful reflection on the past year and a spirited welcome to the adventures that lie ahead. So pour a glass, join the celebration, and toast to the Chillies Awards with Chill Filtered.

Alpenpuder Musik Walliser Seemaa, Ephraim Salzmann, Stefanie Heinzmann, Deborah Stucky,   Nach dem Gedenktag ist vor dem Todestag. Kein Montag ist ein Dienstag und ob der Montag auch gerne einmal ein Dienstag währe? Ein Montag im Herbst ist nicht wie ein Montag im Frühling?  Ein transsexuelle Schneeflocke landet auf einem glänzend schwarzem Latexregenschirm. Bei Beate Uhse gibt es durchsichtige Pijamas im Sonderangebot. Piranjas Bar. Unschlagbar an der Bar. Der Regenschirm ist Bisexuell. Sigs wies well Frau Gsell.   Die Berge sind wieder frisch bepudert. Es gibt wieder viel zu tun im Institut für Schneeflockeninventar hier in Saas-Fee. Da gleist das Engagement bei der Dienststelle für mehr Spontanküsserei gleich ins Nebenlicht. Das hat der Winter halt an sich und unser Gunti nimmt es so wie es halt ist. Gelassen. Losgelassen. Auch die Kunstschneemaschine trifft man in keinem Kunstmuseum.   Wieso Ärzte gut zeichnen müssen können tun? Künstliche Brüste? Sind Künster:innen intelligent oder KI? Einmal Künstler = immer Künstler. Sagte einst meine Mama zu mir. Ob das nun positiv oder negativ gemeint war? Klar könnte man mit dem W-Lan Föhn gleich alle goldenen Lärchennadeln verblasen! Aber wer will das schon?   Kulturell wurden wir diese Woche verwöhnt. Kompost im Zeughauskeller Brig. Luciana Brusa welche wir unter anderem aus dem Podcast Ische Hengert kennen – genau der Walliser Podcast und auch ihre Sagen aus dem Radio Supersaxo. Neues entdeck vom Musiker Jonas Imhof und was für ein Genie und für mich noch unbekannt : Stefanie Ammann. Also wenn ich nun sage – sie hätten zum Beat von Jonas auch aus der Einkaufsliste vorlesen können meine ich das nicht negativ  – denn so wie es Luciana und Stefanie taten – sie haben uns mit ihren Wörtern, Sätzen aber auch Gesang in den tiefsten Tiefsinn gezogen. Kein Unsinn nein Tatendrang auch nach der Vorstellung. Ist die Welt ein 1000seitiges Buch so wird der Mensch auf der letzten Seite auftauchen. Das hat mir übrigens auch schon mein Hund erzählt. Zurück zur Einkaufsliste – die sagt ja auch sehr viel über uns aus! Alles. Konsumgewohnheiten?   Aber in der Lautstärke liegt die Kraft des Wortes oder eben doch in der Leisigkeit? In der Ruhe oder in dem wir es auch mal nicht sagen? Geschwindigkeit und ja wir lesen Dürrenmatt auch in der  Emmentaler Gemütlichkeit? Wir verstehen uns? Auch mal ohne Musik?   Und die Buchvernissage von Lothar Supersaxo – übrigens nächster Gast im Podcast. Ende November ca. Bis dahin Weinschiff etc. Habt ihr gewusst, dass das Buch von Lothar in Chillies ja so hot- hot hot very hot. Erst ab 16. Jahren. Super Mensch. Supersaxo. Und er hat mir so was schönes geschrieben. Geht mal auf den Start meiner Homepage?   Zurück zum Puderzucker oder habt ihr auch Hunger? Heute machen wir mal einen Älpler Gratin. Kartoffelscheiben. Penne. Frischkäse-Sauce. Gebratener Speck? Lieber Vegan und ja Kompost hat uns gelehrt – wir tun vegan ! Gemüsewürfel. Horny Herbs und Foodwaste – bei der zweiten Version habe ich auch noch eine Schicht so eher Creamy Polenta. Mega fein aber eben vegan so wirklich ohne Speck und Käse? Vegane Älpler:innen? Nicht für ungut. Gutmensch.  Vinotainment – Fendant Cave Fin Bec.   Gunti war diese Woche ja an so einem Workshop : Als Manager erfolgreich – als Ehemann fehl am Platz. Erfolg macht nicht unbedingt sexy wenn man nicht versteht was sie will, also die beste Ehefrau von allen? ( Z`Marie)  Die Coach:in zeigte den Machern wie sie bequem und entspannt erfolgreich wieder zurück in die glücklichste alle Ehen zurückfinden. Z`Gunti bekannt als Sklave ihrer Bedürfnisse. Rollenverhältnisse. Gleichberechtigung und du weisst wie spät es ist,  wenn dir zu Weihnachten wieder Pantoffel und Pijama geschenkt wird? Sie wird nie alleine verstehen – was Mann alles tut. Die Ehegewässer und ein herrenloses Pedalo.   Puderzucker – die ersten Schneeflocken haben es am schwersten. Zu warm – die Landebahn noch nicht geforen und du schmilst quasie so fast ungebraucht vor dich hin? Oder eben geforen und die nachfolgenden Schneeflocken:innen liegen auf Dir drauf? Immerhin gibt das schön warm? Am besten eher so in der Mitte und ja nie oben drauf weil wen ja die Gugsa und so was von 8erBahn?   Grain de Sable – Alpenpuder – passt. Nach dem die ersten Schneeflocken eingetroffen,  folgt irgendwann wieder der Sahara Staub und lieber sandige Buisquits in der Schnurra als Sand im Getriebe? Michael Graber wird das wiedergewonnen Nationalratsmandat entzogen weil er eine Woche nach den Wahlen sein Grind-Plakat noch nicht abmontierte – nein da verstehe ich keinen Spass. Verfügt der Sahara Sand über eine Einreisebewillung und wieso ich keinen der 10 Millionen Schweiz auf meinen Wanderungen angetroffen habe?   Z`Gunti könnte einen Tsunami auf seinem W-Lan Föhn aber eben – wer will das schon. Und ja z`Marie hat nun ihr Inserat – Ehemann sehr sehr günstig auch in so Tiefheftchen platziert. Wir erinnern uns – sie schreibt Inserate mit dem Titel : Ehemann sehr sehr günstig abzugeben. Titel : Einheimisches Nacktmodel aus der Zucht der braven Ehemänner. Zunft würde auch gut tönen? Zuchtstätte. Zunftstube. Geimpft – entwurmt und floharm. Steinreich war früher. ( Lehrjahre ) Ausreichen Kleider vorhanden inkl den neuen Weihnachtspijamas und Pantoffeln. Nicht billig aber wie gesagt günstig. Aus gutem Haus. Sehr nette Eltern. Parteilos. Freundlich und sozialisiert. Kommt bei anderen Menschen – Haustieren – Kinder -  Senioren:innen und Ausländer:innen sehr gut an.   Bedingung : Z`Marie möchte nach der Adoption – Kauf etc in Kontakt mit der neuen Eigentümerin bleiben. ( Freundschaft nicht ausgeschlossen. )   Z`Marie bietet jeder Interessiert:en eine individuelle heran Gehensweise an um die Eingwöhnung in der neue Ehe/ Beziehung zu erleichtern. Echtheitszertifikat vorhanden.   So nebenbei : Wenn er eine Sie und Sie nun kein er mehr sind sie dennoch ja so  zu ja zu zweit? Frage für einen Freund:in. /   Haben Sie auch schon mal ihr bestes Stück bepudert? Pudelnackt auf dem Puderzucker sich gewälzt. Die frisch bepuderten Alpengipfel.  Lärchengold und Gletscherweiss. Herrlich schönste Tage. Wir verabschieden uns und melden uns ca Ende Nov?  

We're back! Jim and Dale have returned from tour for a topic that's been a long time coming: CHILLIES! We love a little spice, but it turns out we knew nothing about these delightful little home explosives. Enjoy!

It's June and our gardens are now in full swing. It's a wonderful time of year – that perfect sweet spot where we can start to take in the fruits of our spring labour, while still looking ahead to the wonders yet to come. And so this week, we'll be focusing on what you can keep on doing to ensure your garden flourishes all summer long. We'll be chatting with Alessandro Vitale about the plant that inspired him to grow – chillies, hearing from entomologist Seirian Sumner on the surprising benefits of wasps in June, and checking in with Caroline Williamson at RHS Garden Bridgewater on how we can keep our soil happy and healthy this summer. Links: Rebel Gardening: A Beginner's Handbook to Organic Gardening Endless Forms: The Secret World of Wasps How to care for your soil 

S9E5 Tess and Alyce chat about the many ways to preserve your chilli harvest - giving you homegrown chilli year-round and also a way to manage the glut many gardeners will end up with at the end of Autumn. Tips on harvesting chillies including how to know they're ready for the picking and how to influence their heat levels, plus four super-easy ways to preserve them. A listener note: This episode was recorded 1st May, so while we're launching it a little late it is still part of our Autumn season. ~~~ Rooting for You is hosted by Tess and Alyce, artwork by @lorynjanene You can find us on Instagram at @rootingforyoupod or https://www.alycealexandra.com/rooting-for-you-pod and email us at rootingforyou@alycealexandra.com Tess and Alyce acknowledge the traditional owners of the land where we live and grow our gardens, the Wurundjeri and Bunurong peoples of the eastern Kulin Nations. We pay our respects to Elders, past and present. Always was, always will be, Aboriginal Land.

Welcome to The Potting Bench Diaries - 22nd March 2023 In the garden this week; I'm talking about the fact that its officially spring (celebration!!), Chillies, Tomatoes, Sweet Peas and Hydrangeas. And also, the episodes features a huge mistake...can you spot it? So, whether you're in the car, on the commute, in the garden or just at home then this is the perfect snapshot for you about life in a family garden, all year round! If you'd prefer, then you can also read this diary entry on my website ⁠viewfromthepottingbench.com⁠ Please rate, review, subscribe and share if you've enjoyed this

Bài hát mới nhất của Chillies - Giấc Mơ Khác - được ra mắt tại vào một ngày đẹp trời, ngày mà dường như cả showbiz cùng ra nhạc. Tuy chịu nhiều sự cạnh tranh từ các tên tuổi như Đen Vâu, tlinh hay Đức Phúc, Giấc Mơ Khác vẫn nhận được sự đón nhận lớn. Mọi người đều nhận định rằng Chillies đã quay lại là Chillies sau khoảng thời gian trải nghiệm các màu sắc âm nhạc khác.“Em sẽ đi tìm một giấc mơ khácQuên đi hết tất cả những điều gì đã vỡ nát”Tại sao band nhạc nam mà lại dùng danh xưng “em” trong bài hát của mình? Và có những chia sẻ gì mà nhóm muốn gửi đến khán giả trong lần trở lại này? Cùng lắng nghe Bít Tất Nhạc dưới sự dẫn dắt của host Bích Hồ và khách mời Duy Khang đến từ Chillies band.

On behalf of the committee we hope you'll accept this episode.

Chillies

This weeks Shine recipe is from the Hangers in Liss. The vegetables are locally grown from Selina's veg patch. Both a talented gardener and chef to boot. Selina Russell talks to Noni Needs about the joy of the humble squash and experimenting with a recipe to get an extraordinary soup. What you'll need: I.5 Kg Squash – deseeded, rubbed with oil in a baking tray I bulb Garlic, wrapped in foil and placed in with the squash Roast for 30-45 mins at 180 C until soft, then pull off the squash skin and roughly chop, and squeeze the pulp out of the garlic. 2 Chopped onions, fry until soft in a large casserole then add the squash, garlic and all of the following 2 tbsp grated fresh Ginger 3 large Carrots, chopped 2 Chillies, chopped 2tbsp Fish Sauce or Mushroom Soy Sauce 2-3 tbsp Palm or Brown Sugar 1.5L Chicken or Vegetable Stock  Bring to the boil and simmer for 45 minutes, allow to cool, then liquidise before adding the following to taste. 2-5 tbsp Thai Red Curry Paste 1-2 cans Coconut Milk 0.5-1 juice plus rind of Lime Sprinkles A red swirl of Sriracha Sauce then to one side of the dish (so you can still see half the swirl) Finely chopped Spring Onion or Fried Onions Chopped Peanuts (dry toasted in a frying pan) Chopped Coriander Then get your friends round the table to tuck in. Great served with a Naan or Flat Bread to mop up all the juices. Happy Eating.See omnystudio.com/listener for privacy information.

S7E5 Tess and Alyce discuss growing chillies. Surprisingly a perennial stay in the ground all year round AND can be grown in small spaces, pots or even inside! Tune in for the ladies' favourite varieties and all of Alyce's tips for success!

Join Richard on this weeks veg grower podcast. This week Richard is starting to grow some chillies to over winter and preparing to get started with overwintering broad beans. Richard also shares the latest from the plots. This week Richard has tackled a number of tasks on the plot including Hung wire in the greenhouse to hang hanging baskets from overwinterTidied up the mint in a Belfast sinkBought home the onions from the grandads greenhouseHarvested a disappointing spring sown onion crop Much more on the podcast How to grow overwinter chillies and broad beans Late Summer often is overlooked as an ideal chance to sow more seeds but with a little planning, there's much to sow. One thing well worth sowing is some chillies. Richard loves chillies but does find they need a long growing period. Because of this he has started sowing some chillies no to over winter. Richard also loves to grow over winter broad beans. These will grow in the ground over winter and make the plot look like something is happening in the deepest darkest depths of winter. In this podcast Richard shares how he goes about growing both of these plants over the winter months. Recipe of the week This weeks recipe is onion loaf and that recipe will be out on Wednesday. Let Richard know what you think of anything mentioned in this podcast

If variety is the spice of life, then for some, a hot chilli dish is the ultimate way to add spice to life. But outside of the Mexican fiesta party happening inside your mouth and the waterworks from your sweat glands, could there be some benefits for your health? It's time to turn up the heat on chillies as I look at the science and health benefits linked to eating them.Links referred to in the podcastEffects of capsaicinoids supplementation on metabolic syndrome https://www.nature.com/articles/s41598-020-77983-2Effect of capsaicinoids on sports performance https://journals.humankinetics.com/view/journals/ijspp/16/4/article-p464.xmlEpisode transcriptTo access the full episode transcript, go to the following link and select the individual podcast episode and then click on the ‘Transcript' tab https://thinkingnutrition.buzzsprout.comConnect with meInstagram: doctimcroweFacebook: Thinking NutritionTwitter: CroweTim

https://gallowaychillies.co.uk/@SheenaHorner  

In episode #5 we talked about a multitude of different topics some inspiring and some just plain random. Give it a listen at please feel free to reach out to us and ask questions! 

Clive Larkman of Renaissance Herbs talks about his upcoming chilly festival, David Vitale of Starward has a chat about his brand new whiskey, and we check in with Wine Correspondent Duncan Bucannon about how this wild weather is affecting this years vintage, with presenters Cam Smith and Matt SteadmanWebsite: https://www.rrr.org.au/explore/podcasts/eat-itCam Smith on Instagram: https://www.instagram.com/camsmith_eat_it/Twitter: @EatItRRRFacebook: https://www.facebook.com/EatItRRR/

I this Episode we talk about, gluten free Chillies, Wendy's slaps, naming your kid Anakin and Wyatts twin (not Jessie).

Netflix Chillies, Dr Rick Book, A24 Auction - LIVE! Big Promo Cast Ep 086 Ep 086 11-03-2021 Hi! Welcome to the Big Promo Cast - the podcast that helps you with critical marketing and promotions advice. Marketing your product, service, or organization is fun, but complicated. We're here to help you navigate the waters. Every two weeks or so, join Rich Graham and AJ Jewell as they discuss branded swag, apparel, and marketing using imprinted promotional products and printed goods. If you have a side hustle, want to start a passion project, or just want to hear some great marketing advice, this is the podcast for you! Join us LIVE on Thursdays at 11 AM Central Time on YouTube and Facebook! https://bigpromo.live/youtube https://fb.com/BigPromotions/live #bigpromotions #biggerfish #mybigpromo #bigpromoswag #swag #merch #promotionalproducts #podcast --- Use coupon code TURKEY for 5% off your order of $400.00 or more until NOVEMBER 30, 2021! Shop your swag at http://bigpromo.link​ --- This week's topics: About Netflix - Meet Your New Favorite Streaming Buddies — the Chilleez! https://bit.ly/3mGf33r Progressive insurance free book: Dr. Rick Will See You Now https://bit.ly/2ZVhh5Z Dr. Rick's Book: Dr. Rick Will See You Now | Progressive https://pgrs.in/3mK5kJk Lego vows to remove gender bias from its toys and marketing : NPR https://n.pr/2YhMEaH The Official Iron Maiden Coloring Book Is Coming This Christmas https://bit.ly/2YhEKhn Absolut rents out cocktail-inspired tablescapes to celebrate holiday gatherings | Marketing Dive https://bit.ly/2ZXRKJK A24's new book is a celebration of the most iconic movie merch of all time - i-D https://bit.ly/3CLjQpS For Promotional Use Only | A24 Auctions https://bit.ly/3BLjpuk Open Auctions | A24 Auctions https://bit.ly/3CMTSCu --- Equipment we like: Sony ZV-1 (affiliate link) https://amzn.to/36LK8e2 Sony ZV-1 Vlogger Accessory Kit (affiliate link) https://amzn.to/3mSNT72 Shure SM58 Microphone (affiliate link) https://amzn.to/3axqoeW Rode RODECaster Pro Podcast Production Studio https://amzn.to/3rViinT Switchpod by Pat Flynn (affiliate link) https://bigpromo.link/switchpod Elgato Stream Deck (affiliate link) https://amzn.to/2S1CcNJ Software we like: Broadcasting with Ecamm Live v3.9 - get a trial now! https://bigpromo.live/ecamm Re-broadcasting with Restream.io https://bigpromo.live/restream This podcast is hosted on Captivate Dot FM - get a free 7 day trial here (affiliate link) https://bigpromo.live/captivate Beef up your YouTube presence with Tubebuddy https://bigpromo.live/tubebuddy Use Conversion Dot AI to create marketing copy! https://bigpromo.link/jarvis --- Links to this podcast https://bigpromo.link/podcast Sign up for our monthly newsletter https://bigpromo.link/news Big Promotions!

It's the start of Season 4 of SKRAPS. So first, credit where it is due, thanks so much for the support! Have you ever wondered where the food you eat comes from? No, we do not talk about your carbon footprint or the location of the farm  Food and flavour evokes a strong sense of nostalgia, likes and dislikes in our mind so much so that a particular flavour you smell, taste, love, dislike can evoke a  have a strong feeling or a bittersweet memory, or a sweet aftertaste or even have disgust for.Well, that's what we are here to talk about. We are joined by a fantastic food science geek to talk about the flavours of food and the science of cooking. Krish Ashok is the author of Masala Lab. His book is a revelation but more importantly, while we touch on some key aspects of his motivation to write the book, the bulk of the episode is devoted to history of spices, what it means to cook, how to cook spices, what it gives, the relationship to what it means to have your mouth being on fire and many more nuggets. You will also hear about his fantastic anecdotes of spice history. We are very grateful to Ashok for joining us and sharing such interesting nuggets and it definitely is a breezy listen. Ashok also has a fantastic Instagram page where we routinely posts some cool factoids about food, the world around us and food science. The two clubs that Ashok hosts rooms on clubhouse is located here: Masala trail with Nandita IyerSalem Junction with Sidin Vadukut

In this episode I try and teach you the basics of germinating and growing capsicums/chillies to their full potential! Also did you know that if you give it the right conditions these plants will not just last one season but you can overwinter them for another season of production! NO WAY!!!!

Episode 67: Ralf Ebli, ehemals Bundestrainer der Deutschen Triathlon-Nationalmannschaft, ist Trainer "durch und durch". Unsere Wege kreuzten sich bereits im Jahr 1990, als wir in Darmstadt gemeinsam an der ersten Ausbildung zum Triathlon-Trainer in Hessen teilnahmen. Ralfs Weg führte ihn schnell vom Sportstudium hin zur beruflichen Tätigkeit des Trainers, er wurde Landestrainer, Bundestrainer für den Dreikampf-Nachwuchs und schließlich "Cheftrainer Elite". Mit ihm unterhalte ich mich in dieser Episode über die Anfänge des Triathlonsports in Deutschland, aber auch über den Sport mit älteren / reiferen Zeitgenossen (Generation 50plus ;-) ) und darüber, warum Chillies entspannen und was Wahres an dem Spruch ist, das Chilis "schnell machen". Viel Spaß und gute Unterhaltung mit dieser informativ-kurzweiligen Episode, zu der es in absehbarer Zeit ein Update mit dem Schwerpunkt geben wird, warum Sport im Alter so wichtig ist. Shownotes: Homepage: www.ildts.de Trainingslager, in denen Ralf Ebli persönlich als Cheftrainer und Campleiter 14 Tage vor Ort ist: Lanzarote: 11. – 25. 2. 2022 im Sands Beach TRICAMP 2 SANDS BEACH - PRO.TrainingTours (https://protrainingtours.de/) Mallorca: 26. 3. – 9. 4. 2022 im Ferrer Janeiro TRICAMP 1 FERRER MALLORCA - PRO.TrainingTours (https://protrainingtours.de/) Ralf Ebli * ILDTS Pfungstädter Straße 70 * 64347 Griesheim Tel.: +49 (0) 170- 2153 689 E-Mail: rebli@ildts.de In eigener Sache: Wandern, Waldbaden, Übernachten in Bad Orb und besonders im Wanderer-/Biker-Appartement in der Birkenallee in Bad Orb (wo dieser Podcast entsteht): www.walkmaen.de Nach fast eineinhalb Pause starten wieder unsere Gruppen- und Einzel-Wanderungen durch den hessischen Spessart. Es darf auch etwas ruhiger und entspannend sein: Waldbaden in Gruppen, mit dem Partner / der Partnerin oder in Kombination mit Yoga und Meditation. Näheres auf unserer Walkmän-Homepage (siehe unten). In diesem Sinne: Viel Spaß und gute Unterhaltung, ich danke Euch für Eure Aufmerksamkeit. Kontakt: Ralf Baumgarten / Walk-Män: Mobil: 0172 6612032 Homepages: https://walkmaen.de/ https://mein-blaettche.de Mail: walkmaenpodcast@gmail.com Facebook: https://www.facebook.com/walkmaenorb Wenn Dir gefällt, was Du hörst, dann abonniere den Podcast bei ITunes, Spotify, Deezer, Amazon-Music, Google-Podcast und überall, wo es Podcasts zu hören gibt. Bleib wach, gesund und aufmerksam, Dein Ralf (Baumgarten)

You have probably heard before that there are two religions in India that truly unite its population of 1.3 billion people: Bollywood, and cricket. Whilst it is entertainment for the fans, both industries can mean serious business for brands and producers alike. In today's episode of Inside India, Ben Hayward is joined by Venky Mysore, CEO of Red Chillies Entertainment and Managing Director of the IPL cricket franchise, Kolkata Knight Riders. Venky's understanding of the Indian audience and his story of building two of the biggest entertainment brands in the country alongside the king of Bollywood Shah Rukh Khan offers a fascinating insight into the world of media consumption for a generation of new Indians. Join us as we explore India through the lens of Venky's story and how he plans to export Bollywood and cricket to audiences all over the world. 

Aishwarya talks to Mita Kapur (Founder of Siyahi, one of the first literary agencies in India) about how literary agents guide writers through every step of the publishing process. Mita Kapur talks about why she decided to start a literary agency in India. She shares how she loves being involved in every aspect of a writer's life - including birthdays, weddings and major life events! Aishwarya loves that the Siyahi team replies to every single submission with feedback! Mita spills the beans about her writing process and some fun anecdotes with Devdutt Pattanaik and Gulzar. How does her experience as an author influence her as an agent? What is her advice to budding writers? And does she really have a basement full of books? Tune in to find out! We've joined #PodForChange to raise donations for Covid relief. Donate here: www.auwa.in/podforchangeMita Kapur is the founder and CEO of Siyahi, India's leading literary consultancy. Her first book, The F-Word, is a food book, memoir and travelogue. She has edited Chillies and Porridge: Writing Food, an anthology of essays on food. She has received the Femina Women Super Achiever Award (2018) at the World HRD Congress, the Maharani Gayatri Devi Award for Woman of Excellence (2014), and the Karamveer Puruskar (2009). She has produced the Mountain Echoes festival of Arts, Literature and Culture (2010-2019), the Woman Up! Summit, and Soul Connect Experiences. She is currently the Literary Director for the JCB Prize for Literature. Find out more here: http://siyahi.in‘The Book People' is brought to you by Bound, a company that creates stories and helps individuals and brands tell their stories. Writer and booklover Aishwarya Javalgekar interviews people whose lives and careers revolve around books. Read more: https://boundindia.com/the-book-people-podcast/Find us @boundindia on Instagram, Twitter, YouTube, Facebook and LinkedIn. Create your own podcast! DM us or send us an email at connect@boundindia.com and we can create a customized podcast production plan just for you.Download our FREE research report on ‘Demystifying Indian Publishing': https://boundindia.com/demystifying-the-indian-publishing-industry/Soundtrack: Fork and Spoon

Chocolatier Johnty Tatham and his brother Paddy who is experimenting with chillies are forging new paths as the sixth generation on a sheep and beef farm on the Wairarapa coast.

James Dunkin, Commercial Director at Nando's PERI Farm Classic1027 on Twitter #ClassicBusiness · Classic1027 on Facebook #ClassicBusiness

James Dunkin, Commercial Director at Nando's PERI Farm

Cùng Châu Đăng Khoa 8 về các ca khúc Thưởng Thức Nỗi Buồn - Tiên Cookie, 1989s Entertainment Cô Độc – Phan Hiếu - K-ICM ft ZINO (Monstar) Ngày tỏ tình bạn - Đông Âu, Trid Minh - Suni Hạ Linh x Osad Trả người về tự do – Huỳnh Quốc Huy – Minh Tuyết & Tăng Phúc Anh cứ ngỡ - GOLD MK – Hoài Lâm Ms. May – Duy Khang – Chillies ft Magazine Trốn tìm – Đen Vâu ft MTV

Here in the Hunter Valley winter is definitely on it's way. Our nights are getting down to under 10 deg c and even though the days are stunning, there is a definite chill. This means that many of our warmer loving plants have packed it up for the season.  The cucumber vine died back almost overnight even though we hadn't had a frost. The cherry and cherry roma tomatoes plants are covered in green tomatoes but they are starting to get attacked by bugs and the basil is all but done.  On the plus side our eggplants and zucchinis are still going strong and of all things, the pumpkins have decided to give a last hoorah putting on some last minute growth and baby pumpkins too. I will let them do their thing until we have a frost due then I will pick them like a woman possessed the day before. This is totally reliant of course, on me getting my timing right. But that is part of the fun of gardening.  We had about 5 kgs of cucumbers and about 1 kilo of small green tomatoes that needed to be picked.  I love cucumbers but if I ate 7kg of fresh cucumbers I think I would end up looking like one so I needed to do something with them to make them last longer.  Hmm I wonder what I could do.  Pickles of course! And as much as I love cucumbers I love pickles even more. I found a recipe years ago for a quick easy cucumber pickle that you store in the fridge. This means no fancy canning equipment needed just some basic ingredients, a pot and some sterilized jars.  This is the best recipe I have used to make sweet pickle cucumber and it's quite forgiving. My cucumbers this year were from last year's saved seeds that I let cross pollinate. The result was a super yummy cucumber but with lots of seeds. Not ideal for making pickles but they still turned out great.  I will put the full recipe and instructions below, but as an overview this is what I did. Boil jars and lids for about 15-20 mins to sterilize. Only use either pickling jars or thick glass jars. Thinner jars don't handle being boiled and will crack.  The die hard preservers may argue that you can't use old jars you've saved but using this method I haven't lost one yet. Make sure you also put the jars and water in together at room temperature and bring to the boil together or you will definitely crack your jars. You also want to keep the jar off the bottom of the pot if you can. In a pinch you can put in some all stainless steel cutlery to act as a trivet.  I boil up all the ingredients which is white vinegar, sugar, salt, mustard seeds, celery seeds or whatever pickling seed I have… I have even used coriander seeds for a different flavour. Turmeric and fresh dill.  Fresh dill is a non-negotiable in my opinion. The upside is that when your cucumbers are coming to their end your dill will be exploding. I have plants popping up everywhere.  You can also add in chilli with your cucumber slices if you like.  I put all the ingredients except for the cucumbers and dill in a pot and bring to the boil.  I take out my boiling jars and put my sliced cucumbers and dill fronds in, layering as I go. I put them in pretty tight without squishing them too much and pour in the hot liquid. Your jars should still be quite hot so the hot liquid won't shouldn't crack them.  Fill all the way to the top to cover cucumbers and pop the lid on. Refrigerate as soon as it's cool to the touch. They are ready within a few hours and will last a few weeks in your fridge.  This is the easy and fast way. If you want to preserve them for longer then you will have to go through a full canning process process like a water bath or pressure canning process.  This process isn't that much harder but you do need some knowledge and equipment to do it right.  Water bath canning is what I did for my green tomato relish aka piccalilli. Relish or chutneys are a great way of using up just about anything sort of non leafy vegetable.  On a side note. What's the difference between relish and chutney? A relish has a hero vegetable that is quite crisp and fresh and a chutney has a combination of vegetables and often fruit and is also saucier and thicker with deeper flavours.   Back to the green tomato relish. The recipe and instructions are below, but what I wanted to highlight the water bathing method I used.  By water bathing your relish, what you're doing is ‘cooking' the bacteria out of the relish while also sealing the jar to stop bacteria from entering. This allows the relish to become shelf stable meaning you can store it in the cupboard for up to a year. This method is great if you have lots to make and store or if you don't have much refrigeration room.  To do this you need to have a big stock pot that is big enough to cover your jars by at least 3 cm, you will also need a rack or trivet to keep the jars off the bottom of the pot and you don't want your jars touching each other. You will need a way or removing the jars out of the water once processed and you will of course need jars with lids.  There are purpose designed canning jars that have a 2 part lid. These are ideal as they have a much higher success rate of sealing and you can easily test if they have been successfully sealed by removing the outer ring and testing that the sealed piece stays in place.  However, you can use a single lid method as long as it has a good seal and button in the middle.  If you are a first timer then I would recommend getting yourself a canning kit. I don't want to endorse any particular brand but Ball is one of the biggest, most cost effective and most available. In Australia you can buy it online or at BigW. The kit will give you the pot, the rack, jar lifter and air bubble remover tool with a measure. It won't include jars or the preserving book, these are sold separately. And really, you don't need the book, there are 1000's of recipes for free online.  Once you have your kit you are set. There are special ingredients or additives you need. And no special skills, if you can follow instructions, you can preserve food.  My green tomato relish recipe was a combination of about 3 recipes I have. This was purely because of the ingredients I had available to me on the day.  This year I had 1 kg of green tomatoes, a quarter of an old red cabbage that needed to get used up, 1 sad looking ripe tomato that I chopped out the bits the grubs ate. 1 large capsicum, 2 onions, several small garlic cloves, the end of what I had from last season's garlic harvest and pickling seed mix. I think the seeds were dill, celery and mustard. I put all of this into my Thermomix and blitz it until it was fine bits but note a paste. You can do the same by chopping it up into little pieces.  I then put in the mix into a sieve and added a little sprinkle of salt and let this sit for about an hour while the liquid drained out. I then put it in a cotton tea towel and pressed the remaining excess liquid out. I kept the liquid in case I needed to add some back in during cooking.  I then put in 1 cup of vinegar, 1 tablespoon of salt, 2 tablespoons of white sugar and ¼ teaspoon of turmeric powder in a pot and boiled. Add the drained vegetables and enough liquid to make it juicy but not swimming. Simmered for about 5 mins then put into sterilized jars.  I put the jars in the canning pot or large stock pot and processed them in a rolling boil for 15 mins then turned off the heat and removed the lid. I left them for another 10 mins before removing them and placing them on a towel on the bench. Left them to cool overnight and then tested the seals. Labeled and dated them. The leftover juice went into the freezer ready to be added into a future minestrone soup. No wasting anything.  The first time I tried this I didn't have all the equipment and I just made do. It worked great but it was a bit more fiddly. I like to upcycle everything I can but sometimes you just need to invest in purpose made equipment, especially when it means you can better ensure your food health.  No one wants botulism on the menu so be sure to educate yourself well about how to preserve food at home safely.  My ultimate goal is to grow and preserve enough food for our whole family to live on for a year. This will help us to keep eating organically, reduce our food carbon footprint and show others that with a little effort and planning they too can enjoy their food harvest all year long.    Quick Sweet Pickles  Makes just just under 4 cups of liquid   Ingredients   3 & 1/2 cups white vinegar  1 & 3/4 cups sugar  3 teaspoons cooking salt  1 teaspoon mustard seed  1 teaspoon celery seed  1 large bunch of fresh dill (enough to fill about 2 cups loosely packed) 1/2 teaspoon ground turmeric  Sliced cucumbers (or any other vegetable of your choice) Chillies (optional)   Directions In a medium saucepan, combine white vinegar, sugar, salt, seeds, chillies if using, and ground turmeric.  Bring to a boil, stirring to dissolve salt & sugar.  Layer sliced cucumbers and dill fronds in one large or a few medium sterilized and still hot jars.  Pour or ladle in hot brine to completely cover the cucumbers and seal jar. Leave to cool on the bench until only warm to the touch then refrigerate until consumed.  Lasts up to 2 weeks but I have eaten them for a month without issue.    Green Tomato Relish or Piccalilli Ingredients   Brine 1 cup white vinegar 1 tablespoon salt 2 tablespoons white sugar ¼ teaspoon of turmeric powder   Vegetables 1 kg of green tomatoes 1 quarter red cabbage 1 large capsicum 2 large onions 3 cloves garlic  2 teaspoons of mixed pickling seeds of your choice I use dill, celery and mustard.   Directions Put vegetables into a food processor, Thermomix or chop into small pieces.  Put the mix into a sieve and add a little sprinkle of salt and let this sit for about an hour while the liquid drains out.  Then put it in a cotton tea towel or cheesecloth and press the remaining excess liquid out. Keep the liquid to add some back in during cooking as needed. Put brine ingredients into a pot and simmer until sugar is dissolved. Add the vegetables and simmer for 5- 10 mins Put relish mixture into still hot sterilized jars and put 2 part lid on finger tight.  Lower the filled jars back into the canning or stock pot and process them at a rolling boil for 15 mins then turn off, remove the lid and leave for another 10 mins to help seal. Remove jars and place on a towel on the bench.  Allow to cool overnight, label and date.    Store in a cool dry location and refrigerate after opening and use within 2 weeks.  ___________________ More information Full show notes at www.sohfarmlet.com.au/podcast Blogs – www.sohfarmlet.com.au/blog Download Free – Chicken Keepers ‘Chicklist' For Beginners Download Free Guide Getting Started With Composting Newsletter sign up    Reach me Instagram http://www.instagram.com/sohfarmlet/ Facebook http://www.facebook.com/sohfarmlet jo@sohfarmlet.com.au   Subscribe Have you hit the subscribe button yet? If not click subscribe so you don't miss an episode. Review I would be eternally grateful if you could give me a review as this will push the podcast out to more people, and it would make my heart sing, I'd love to hear what you have to say and what's your favourite bit (and I will be giving a few shout outs each week). For apple listeners, you can review HERE. For other players follow the review link (if available) and leave a review on FaceBook or Instagram.     Share I would also love it if you could share this podcast with anyone you feel would enjoy conversations about growing food, keeping chickens, bees, rescue animals, making homemade products and all things self-sufficiency related. Gratitude to you & sending growing vibes your way. xx

Chillies can be hard to love at first, but they are integral to the cuisines of many countries. So what do you do if hot peppers are at the heart of your food culture, but your child can’t stand the heat? Emily Thomas is joined by three cooks and parents. Each of them grew up in a food culture where chillies are important, but are now bringing up their own children in a country where hot peppers have less significance. We hear why you might want a child to develop a taste for chilli, how young they should be introduced to it, and whether you should ever resort to bribery. Guests: MiMi Aye, Sunrita Dutta, Mei Li.

Nancy asked: "Why does chilli stay on your fingers for so long after cooking with them, even after you wash your hands multiple times it can still hurt if you touch your eyes?" So what's the answer to this burning question. Adam Murphy asked chemist Tim Woodman, from the University of Bath... Like this podcast? Please help us by supporting the Naked Scientists

Fatboy and Olive share what they know concerning the death of Chillies Fast Foods Ntinda Branch employee.

Ah another change in Alert levels here in NZ! Hope everyone is coping ok. Today we caught up with Dr Siouxsie Wiles on the latest outbreak and what we can expect moving forward. On the weekend we had to eat some of the hottest chillies (lord help us, still struggling) and we wanted to know whether anyone else has ever eaten crazy foods like that. Ben also went to a friend's house for some family drinks on Saturday night (pre changes in alert levels), but he got completely lost on the way there and ended up making a bit of a fool out of himself...! Enjoy the poddy, stay safe and stay sanitised!

2021 has started but much of the troubles of 2020 have continued, and we understand that the full repercussions of what we have all been through are now being felt. But with summer and autumn now distant and the glory of winter around us, we continue with a healthy amount of discussion on some of our favourite horticultural topics, bringing a little dose of the garden to your daily lives.Its time to get sowing - Tomatoes, Chillies, Peppers and Aubergines are starting their year long journey from seed to fruit, so on today's podcast Head Gardeners Lucy and Saul take a look at what there sowing and their propagation space. Plus we give a few tips to those who haven't got large greenhouses to grow this years crops and flowers.Twitter links:Saul @GardeningSaulLucy @HeadGardenerLCIntro and Outro music from https://filmmusic.io"Fireflies and Stardust" by Kevin MacLeod (https://incompetech.com)License: CC BY (http://creativecommons.org/licenses/by/4.0/)

Pollinators, prisons and pensioner raves

Today we celebrate a poet who loved flowers and became the beloved poet-son of a country that celebrates him still today. We'll also learn about an orchid that inspired a fabled true story about Charles Darwin. We’ll hear about some fascinating vegetable history that is celebrated every year on this day. We Grow That Garden Library™ with some incredible exotic flower photography. And then we’ll wrap things up with the garden and the Three R’s of Renovation.   Subscribe Apple | Google | Spotify | Stitcher | iHeart To listen to the show while you're at home, just ask Alexa or Google to “Play the latest episode of The Daily Gardener Podcast.” And she will. It's just that easy.   The Daily Gardener Friday Newsletter Sign up for the FREE Friday Newsletter featuring: A personal update from me Garden-related items for your calendar The Grow That Garden Library™ featured books for the week Gardener gift ideas Garden-inspired recipes Exclusive updates regarding the show Plus, each week, one lucky subscriber wins a book from the Grow That Garden Library™ bookshelf.   Gardener Greetings Send your garden pics, stories, birthday wishes, and so forth to Jennifer@theDailyGardener.org   Curated News How to Grow Chillies | Gardener’s World     Facebook Group If you'd like to check out my curated news articles and original blog posts for yourself, you're in luck. I share all of it with the Listener Community in the Free Facebook Group - The Daily Gardener Community. So, there’s no need to take notes or search for links. The next time you're on Facebook, search for Daily Gardener Community where you’d search for a friend... and request to join. I'd love to meet you in the group.   Important Events January 25, 1759 Today is the birthday of the Scottish poet and lyricist Robert Burns. Widely regarded as the national poet of Scotland and celebrated worldwide, tonight is Burns Night. Each year Burns Night commemorates Robert, the beloved poet born into a poor Scottish family of farmers. A typical Burns Night includes live music, poetry readings of Burns masterpieces, and a traditional Scottish meal of Haggis, Neeps, and Tatties. Now, gardeners have a soft spot for Robert Burns. His 1794 poem 'Red Red Rose' starts out with the familiar verse: "O my Luve's like a red, red rose..."  And gardeners have always loved Robert's poem “To a Mountain Daisy.” with the line, “Sweet floweret of the rural shade!  By love's simplicity betrayed” Of course, the way to end a fantastic Burns Night Celebration is to sing Robert’s most famous poem, which has now been set to music: Auld Lang Syne.   January 25, 1862 On this day, the English naturalist, geologist, and biologist Charles Darwin received a box of Orchids. Now after sorting through all of the flowers, one Orchid, in particular, caught Charles' attention: the Angraecum sesquipedale ("ang-GRAY-kum ses-kwah-puh-doll-lee"), commonly called Darwin's Orchid, the Christmas Orchid, the Star of Bethlehem Orchid, or the King of the Angraecums. An epiphyte (meaning a plant that grows on other plants), the Darwin Orchid, was initially discovered by the French botanist Louis-Marie Aubert du Petit-Thouars in 1798. When Charles first laid eyes on this Orchid, he suspected that a then-unknown moth with an almost 14-inch long proboscis must have co-evolved with the Orchid to pollinate it. Many people scoffed at this - a moth with a 14-inch tongue?!  Sadly, Charles didn't live long enough to see his prediction come true. It wasn’t until 21 years after his death, in 1903, that a moth was discovered with a proboscis that could perfectly reach the 13.5-inch nectary, and Charles’s prediction was proved to be correct. Once the moth was officially discovered it was named predicata for "the predicted one" Incredibly, it took nine more decades for scientists to observe the moth pollinating the orchid.  In 1992, a German entomologist named Lutz Thilo Wasserthal traveled to Madagascar, where he captured two moths. After placing the moths in a cage with the orchid, Lutz photographed them pollinating the flower - and it happened just as Charles Darwin imagined it would, after receiving the orchid on this day, over a century earlier.   Unearthed Words "Neep” is the Scots term for the rutabaga, the root vegetable known as swede in Britain. Neeps and tatties (dialect for mashed potatoes) are the traditional accompaniment to haggis, served on Burns Night (January 25). Recipes vary, but butter and a little spice such as nutmeg or powdered ginger are common additions. All, of course, must be washed down with a glass of whiskey. — Lorraine Harrison, garden writer, A Potted History of Vegetables   Grow That Garden Library Botanica Magnifica by Jonathan Singer This book came out in 2009, and the subtitle is Portraits of the World's Most Extraordinary Flowers and Plants.  In this out-of-print book, Jonathan Singer shares 250 of his stunning photographs of rare and exotic plants and flowers "in large scale and exquisite detail, in a manner evocative of Old Master paintings." “The original edition of Botanica Magnifica, consisting of five lavishly hand-bound volumes, was limited to just ten copies, the first of which was donated to the Smithsonian Institution.  Botanica Magnifica is one of the few natural history works ever to rival Audubon's magnum opus in its scope and artistry.  Singer’s remarkable images are bound together in this beautiful hardcover with slipcase, baby-elephant folio of Botanica Magnifica.  This volume is organized into five alphabetically arranged sections, each introduced by a gatefold page that displays one extraordinary plant at a luxurious size.  Each pictured plant is accompanied by a clear and accessible description of its botany, geography, folklore, history, and conservation.” This book is 356 pages of one of the most impressive volumes of botanical photography ever printed. You can get a copy of Botanica Magnifica by Jonathan Singer and support the show using the Amazon Link in today's Show Notes for around $62   Today’s Botanic Spark Reviving the little botanic spark in your heart January 25, 2002 On this day, the Vancouver Sun shared an article by Steve Whysall called Three R’s Hold the Key to Garden Renovation. The three R’s are: Restore, Renovate, and Revitalize. Here’s an excerpt: “To pull it off, you have got to be honest. You need to look at your garden without sentiment or romanticism and admit (painful as this may be) that things have not worked out as planned and that changes are needed. For help, you could call in an expert. Someone like Nenagh McCutcheon, of Langley, is now a specialist at renovating and upgrading gardens that have gone astray. At one time, Nenagh was a copywriter in advertising… She is now one of Vancouver's ace garden designers. For example, in West Vancouver, she came to the rescue of a waterfront garden grossly overgrown by red roses and mugo pines. "Most of it had to go," says Nenagh. "To renovate, it's usually a case of digging up 80 percent of what's there, everything that can be lifted and turfing what you don't want, replanting what is worth recycling, and then bringing in new stuff."  What are the signs that a garden needs a makeover?  Loss of structure is the most obvious, Nenagh says. "It's a sign things are wrong when trees and shrubs are too big for their location. Or paths are overgrown. Or arbors and arches are lost under mounds of foliage. All these are symptoms that a garden has lost its identity."  Loss of color is another clue.  "Perhaps a tree that once had a small canopy now casts so much shade that instead of growing roses, you have to start planting hostas."  Or perhaps plants that were once a comfortable distance apart have grown too close, and the effect is jarring, she says. The loss of a sense of peace and tranquility is another sign. "And, of course, there is always the fact that you may be simply bored with how your garden looks."  Step one is to evaluate what plants are worth keeping.  Some will be too big to move.  Some can be "shovel pruned" dug up and tossed out. The next step is to prune.  Intelligent pruning can change things dramatically. Not only can you end up with a more attractive plant, but the pruning will also let in more light and air so other plants can thrive. [Another step is to remove old or unwanted plants.] "When you lift plants, it gives you the opportunity to revitalize the soil. Over time old soil can become sour and compact. When you renovate, you empty the border and can bring in new soil."    Thanks for listening to The Daily Gardener. And remember: "For a happy, healthy life, garden every day."

In today's episode. Craig and Jan are presenting their own Award show called Chillies. They gonna award the best TV Show, Video Games, and the movie they saw and play in 2020. You can support us on our Facebook page: https://www.facebook.com/Beer-And-Chill-Podcast-109653067490008 and on our Instagram @beerandchillpodcast And now also on our brand new Twitter Twitter.com/BeerAndChillPod You can follow Jan on Instagram at @janjohnnyfara You can follow Craig on Instagram at @craigalimartin --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

How much do you think the minimum wage is in Portugal? Are Covid toys sick? Want a chilli experience? Could laughter yoga be our best medicine? It's all here plus weather and your comments to get the day started in Portugal...ABOUT EXPATS PORTUGALWe are an online community-driven website and forum offering help and advice to the English speakers already living in Portugal or planning to move here. We have been servicing our community since 2005. You will find articles, member benefits, real estate advice, events and more.Visit our site: https://expatsportugal.comSupport us by becoming a Premium Member: https://expatsportugal.com/upgrade/To be kept up to date with future webinars visit: https://expatsportugal.com/calendar-whats-on/View our forum: https://expatsportugal.com/community/Check out our English-friendly business directory: https://expatsportugal.com/business-directory/

Da haben wir mal wieder ordentlich Spaß gehabt mit unseren Quizzes und Chillies und co. Und ab heute hören wir auch endlich wieder german hiphop - Bäääm so sieht's aus!! Leider ist am Anfang der Ton ein bisschen schlecht... aber nur am Anfang... sorry! --- Send in a voice message: https://anchor.fm/umamimoto/message

Cùng nhạc sĩ Châu Đăng Khoa 8 về các ca khúc: Chị ơi - Nhạc: Nguyễn Phú Yên - Thơ: Tạ Nghi Lễ - Đàm Vĩnh Hưng hát cho đồng bào Miền Trung Cuộc Gọi Nhỡ - Vương Anh Tú – Vương Anh Tú Em Nào Nhớ Tui – Thiên Khôi - Thiên Khôi ft R.Tee XIN CÔ ĐƠN ĐI – K-ICM FT. APJ Yêu không lý do – Phạm Đình Thái Ngân Bay trên những ngọn đồi – Võ Thiện Thanh – Khánh Linh Qua khung cửa sổ - Trần Duy Khang – Chillies Thích của lạ - Đinh Hoàng Quốc ( Nboro ) – Khưu Huy Vũ

Join me in todays podcast where after receiving a lot of questions about chillies I thought i would go into these in a lot of detail. I also share the latest from the plots. What varieties of chillies do I like to grow? There are hundreds and hundreds of different chilli varieties that are available on the market with many different heat and flavours but some of my favourite are Sweet banana. A pretty mild varietyNumex twilight. Produce small but colourful chilliesApache. Can be sown nowMedusa Also can be sown nowBirds eye a small but very hot chilliJalapenos just because I love stuffing these with cheeseCaroline reaper a very hot chilliScotch bonnets a fairly hot but full of flavourChocolate habanero a Smokey flavour ripening to a chocolate brown colour Growing chilli's transcript Today I thought I will talk about growing chillies as I have been getting quiet a few questions that I thought it would be great to go over chillies today but firstly I want to apologise to you all. When this second lockdown started I said I was going to record 3 podcast a week. Unfortunately I have been so busy with work which has surprised me that I haven't been able to record these extra podcast's. So I really want to apologise for that and rest assured if work wasn't in the way I would be talking a lot more about grow your own. Lets move on now growing chillies. If I am ever asked to pick one favourite vegetable to grow which is never an easy to question for me to answer but if I'm pushed I would have to say its chillies. Not only that chillies are probably one of the easiest to grow and don't really suffer from any pests or diseases here in the UK. So where do we start with chillis if you are a first time grower I would wait till about March next year when garden centres will start selling plug plants these are basically baby plants. The reason I recommend this is that starting from seed is a whole skill set and for a new grower I believe its much better to start with a plug plant and spend that first year learning how to grow the plant. If you are a bit more experienced or just want to grow from seed then this actually opens up the choice of what variety you can grow because there are hundreds of varieties out there which different heat levels and different flavours. This is probably a good point to mention a few of my favourite varieties. So yesterday I sowed a variety called Apache which along with another variety called Medusa can be sown now. I love jalapinos so I always try to grow these mainly because I love to stuff these with Cheese in bake in the oven. Absolutely delicious. Another variety I am fond of is Numex twilight which I shared a photo on my instagram Yesterday of these plants we get plenty of small chillis of these I don't find them particularly spicy. If you don't like heat then I recommend a variety called Sweet banana. These are very mild in fact I don't find they have any heat at all. These are also great for pickling or stuffing. Then if you want really hot chillis something like the Caroline reaper or birds eye chilli are worth a try. Rather then me listing all the other chillis I like I will add a list to the blog post for this episode over on thevegggrowerpodcast.co.uk So you've got your seed when will we be sowing well as I mentioned earlier we can actually sow some now. I tried this for the first time last year and it worked rather surprisingly but the best varieties for these are Apache and Medusa. I would sow these in my heated propagator in order to provide some heat to start them off. If you don't have heated propagator then start them off on a radiator. These seedlings would need potting up and growing on a well lit windowsill unless you have a heated greenhouse. Now the advantage with starting these now is that we can get an early crop. But if your not wanting to start yet then we can wait till next year of course.

For episode 6 I am speaking to Chet, known on social media as Chillies & Clothes. Chet is a strong advocate for sustainable fashion which she is also currently studying. She is very conscious when shopping and we speak a lot about how she achieves this in a world where not only is the fashion fast, but it’s also constantly there when we scroll. Chet shares so many great tips, not only on how we can all be more conscious but also on how to style your outfits. We chat about diversity in fashion and how she feels that has been in the past and how it's now hopefully developing. Chet doesn’t hold back when it comes to talking about the influencer/blogger lifestyle. She tells it like it is and you get to hear that it really can be hard work but also how rewarding it can be too. I find Chet's style really inspiring but what I love the most is that she shows you how to change up an outfit really easily. She shows that all of the looks are achievable and that you don't need a huge budget to look good. I love following woman like Chet, because it's nice to see that you can still dress well and on trend when you are in your 40'sChet's websitehttps://www.chilliesandclothes.com/Social Media LinksPodcast - https://www.instagram.com/justbloodywearitpodcast/Chillies & Clothes - https://www.instagram.com/chilliesandclothes/Me - https://www.instagram.com/kerryannduffyphotography/ & https://kerryannduffy.com/

Arizona Farm Bureau's Julie Murphree's guest is Jason Barnard of Whitebarn Hay And Cattle in beautiful Cochise County.  Producing beef, hay and Jason's chillies connection with his uncle Ed Curry, the world's premier chili farmer.  He discusses his family story of farming, his methods producing beef and his children have authored a book about what farm life is all about.

In this week's episode, recorded on a Friday night with beer and 2 week old Prosecco, Sarah and Seb chat about what they've been eating and cooking, the benefits of batch baking and they answer a couple of questions from the listeners. Plus, there's a new sound in Seb's kitchen. Chillies make their way out of the cupboard and into a sauce and they are still on the hunt for a name for the agony aunt/agony uncle/dear Deirdre feature of the show.To find out more or to get involved, visit www.janmorecipes.com or email janmorecipes@gmail.com

Spring Planting   It’s a busy time – at 1:30am on the 23rd of September it is Spring! This means warmer soil temperatures, and in term germination rates increase.   1. Now’s the time to sow new lawns.  First: ensure weeds are removed or killed. Whether you do that with Hitman or Glyphosate is up to you, but honestly: if you are that enamoured by lawns, you might as well get rid of all the weeds before you sow the seeds. Some folk do a weed-spray twice and then sow the seeds 10 days after the last spray. When sowing by hand: go east-west; then do a second run immediately afterwards: north-south. That eliminates any hand-throwing bias when the green grasslets sprout up! Let the grass grow and try not to mow too early. Often it’s actually better to “roll” your new lawn a few times, rather than cut it. This allows the grass to spread out a bit better. I wouldn’t cut it when it is less than 7 cm high.  2. Those Woosy plants we discussed a month or so ago (Chillies, Capsicums, Tomatoes and even Eggplant – all Solanaceae!) would appreciate to be sown in an indoor spot to grow with light and warmth. The glass house is okay as long as temps do not fall below around 7 or 8 degrees at night. We can now start to think about sowing these plants in the cooler South. Use good quality seed-raising mix and keep them damp, not soaking wet to prevent damping off and other fungal problems! I’ll be organising my tomato seedlings for the 2021 harvest season.   3. Cucumbers and Melons are always great to have in your veggie garden line-up. Getting them off to a good start also means that when they have germinated and are – say – 10 cm tall, you can put them outside to “harden” them off, before planting them in their final spot. Make sure they end up in a site that allows them to be seen by bumble bees, when they flower; there’s nothing as frustrating as having to useful pollinators on the first female flowers: the plant will start to make more male flowers as it “thinks” there isn’t enough pollen around for females to set seeds. Silly plant! Often it’s lack of pollinating insects that leaves the first female flowers unfertilised!   4. Gowing your own Gherkins is easy. Climb them up a frame of netting.  5. For the kids, we always get kids to grow radishes. They grow so quickly - 10-12 days from sowing to harvest. Or carrots - they take a while to grow to edible size, but they are a lot more flavoursome for kids. Then you can get the different colours of carrots: yellow, white, orange, red, purple, anaemic etc. Sow a new row every 2 weeks to keep supply going and spring is the time to start! 

Australia's obsession with gambling has propped up some of the world's biggest corporate bookmakers during the COVID-19 pandemic, sparking fresh calls for a federal government crackdown.  The superannuation sector has also reported savings taken out in the federal government’s early release program being splurged by punters on online gambling.  In this episode, senior journalist Jacqueline Maley is joined by climate and environment editor Nick O'Malley to discuss why Australia is so addicted to gambling. See omnystudio.com/listener for privacy information.

Australia's obsession with gambling has propped up some of the world's biggest corporate bookmakers during the COVID-19 pandemic, sparking fresh calls for a federal government crackdown.  The superannuation sector has also reported savings taken out in the federal government’s early release program being splurged by punters on online gambling.  In this episode, senior journalist Jacqueline Maley is joined by climate and environment editor Nick O'Malley to discuss why Australia is so addicted to gambling. See omnystudio.com/policies/listener for privacy information.

Whats Up everyone! We're on episode 23, happy to still be here sharing music with you. I'm handling the Main Mix and on this Episode we have a Guest Mix By Chillies and; Randy [The Surrealist] on the Unexpected Sounds. Thanks to everyone who has supported. For now enjoy this episode, and remember: “Where words leave off, music begins.” Please also tune in to www.sovhradiotv.com every second Friday of the Month catch Molefi M. and Sunday of the Month catch Randy The Surrealist at 18:00 - 19:00.

In this weeks episode, Rebecca, Chris and James describe each other in three words, what they hope to achieve before they turn 50 and what things they lose themselves in. Also in Flashcard Friday, they give their opinions on Chillies, hot stuff! Thank you for listening:)A Northern Irish comedy podcast with life advice tips that are completely random, helpful and somewhat expendable! The podcast comprised of Rebecca, Chris, James and Brooke answer questions with stories from their past, to help guide you so you don't make the same mistakes they have made! Find us on: APPLE PODCASTS and SPOTIFYInstagram: @grinandbearitpodcastniSend in your questions to grinandbearitpodcastni@gmail.com!Intro Music: Never Grow Up by Katrina Stone (All rights reserved to art-list.co)

See omnystudio.com/listener for privacy information.

Today's episode discusses: Caixin's Daily podcast looks at official virus recovery stats; and can your pet dog catch the virus? Plus all the latest China business news. Read further coverage at caixinglobal.com SPECIAL OFFER ANNOUNCEMENT: Caixin Global is offering a 20% discount for the Basic Yearly subscription package. The deal is available throughout March 2020. Visit caixinglobal.com for further details.

Nerida chats to Runaldo from Wild Freight Train Chillies about whipping up his award winning sauces from his kitchen and all things chilli.

Presented by: Rocio Carvajal Food history writer, cook and author. Episode 51 The history of chilies is the history is part of the backbone of Mexico's gastronomy, their culinary use stretches for more than 9000 years and chillies today are much more than a condiment but a true symbol of cultural identity. This episode explores many little-known aspects of chillies, their biology, chemistry, evolution, cultural significance, global dissemination and culinary uses. Links mentioned on this episode: -Check the reading list and extra materials for this episode: www.passthechipotle.com/cultural-staples-chillies-ep-51 -

Today we're talking about FRUIT! Our first fruity question comes from Tessa, she would like to know, where do fruits come from? To answer Tessa's fab question we have Sir Tim Smit who built the amazing Eden Project and restored an incredible, wild, botanical garden called The Lost Gardens of Heligan. They are both in Cornwall and incredible places to visit so make sure you go one day! Tim knows all about trees, plants, nature and fruit, so he's the perfect person to tell us all about where fruit comes from! Next up is a spicy question from Blaise, who asks why are chillies so spicy and hot and what is the hottest chilli called?Find out all about what makes chillies spicy, the scale we use to measure them and which is the hottest one! Lastly, we chat about nectarines and answer Alice's question, do nectarines have nectar in them? What do you think? Find out in this week's show! A huge thank you the wonderful Sir Tim Smit for talking to us about fruits and of course a big thank you to Alice, Blaise and Tessa for this week's questions! I'll be back next week answering more questions from children around the world in another episode of Everything Under The Sun. Do send in your questions, there's info about how to do that on the show's website, everythingunderthesun.co.uk. Make sure you subscribe to the show whenever you get your podcast to be the first to listen to each new episode! If you like the show please do rate and leave a review and tell all your friends to have a listen - it really does help! I hope you have a lovely week eating lots of delicious fruit! Especially strawberries, nectarines and maybe some chilli! Thank you and GOODBYE! XThe Eden Project - https://www.edenproject.comLost Gardens of Heligan - https://www.heligan.comShows website: www.everythingunderthesun.co.ukTwitter: @mollyoldfieldInstagram: @mollyoldfieldwritesFB – Molly Oldfield Writer See acast.com/privacy for privacy and opt-out information.

Dr Alex kicks off a brand new series with his good friend and colleague, Dr Ella Daniels, tackling your medical questions and dilemmas. This week, they're joined by special guest, sex educator and journalist, Alix Fox, to discuss sex education and relationships. How do you broach the subject of sex with someone new? How can you communicate better with your partner? It's time for an appointment! Thanks to the Workhouse, the luxury retreat dedicated to you, for sponsoring this series of The Waiting Room. Make time for you and visit theworkhouse.com  

Lets see how to make Mor Milagai Today...... https://youtu.be/XRZVmWZt5Nc --- Send in a voice message: https://anchor.fm/tamilrecipes/message Support this podcast: https://anchor.fm/tamilrecipes/support

1:00 Swanny back from WA Scotty back from death 2:00 Port Hedland feedback 4:00 New word debut 5:00 Racoons 6:30 Chicks we respect 7:30 Scotty the coach 9:30 Carlton required club 12:00 Dobbing 15:30 Melon 17:00 Big in Kawartha  19:00 Qantas podcasts 20:00 Pinjarra 23:00 Giving back 25:00 G Train G 27:30 Chasing in undies 29:00 Long service 32:00 Life as an influencer 35:00 Sapiosexual  37:30 Chillies and figs 38:30 Crawf and Hirdy update 41:00 Word of the week 45:00 Goalkicking 48:00 Our ppl 50:00 Social feedback

Chillies? Choose heritage. Continuing his series on heritage fruit and veg, Rob Smith shares some of his favourite varieties of chilli and points out that although the heat can be important, it's the flavour that counts. Read by Rachel Atkins. This episode is supported by Victoriana Nursery Gardens. To find out more, go to https://www.victoriananursery.co.uk See acast.com/privacy for privacy and opt-out information.

John Kempf and Ed Curry take the stage in Louisville, KY at the ACRES Conference 2018 — a hotbed for regenerative agriculture practitioners for the last 30 years — to record the Regenerative Agriculture Podcast’s first ever LIVE show. The Acres Conference isn’t just another trade show or conference; this is a gathering of passionate and purposeful people working to share information and tools, and challenge the status quo in agriculture for the greater good. This is why we chose Acres 2018 for our first ever Podcast LIVE and why John and Ed make such a great pair to co-create this inaugural episode at this event. Ed is an old-school breeder and grower with a new-school mentality. More than 90% of the green chiles grown in the US and Mexico are from Ed’s breeding program. He is now the only breeder of his kind in the world. Even if you don’t grow chiles, you can certainly learn something from this discussion. The show covers important topics such as: The art of visual phenotyping Soil health’s impact on genetics Increase in yield by maximizing genetic potential over time Visually measuring the yield and quality of a chile crop within 30 days of planting The relationship between early vigor and crop yield How Ed’s management practices have brought steady decreases in Phytophthora and Xanthomonas bacterial spot Ed’s prediction for the coming capsaicin revolution and its many positive benefits One of the most powerful things Ed says is, “The soul of farming is the soil.” We agree. The finale of our first season, episode #30, represents a huge milestone and our first ever Podcast LIVE. A huge THANK YOU is in order to all our amazing listeners around the world in the regenerative ag community who have supported this show and helped to make it such a success. We hope you have a lovely holiday and we look forward to sharing the second season of the Regenerative Agriculture Podcast with you in the new year. Thank you, The Regenerative Agriculture Podcast Team     Support For This Show & Helping You Grow This show is brought to you by AEA, leaders in regenerative agriculture since 2006. If you are a large-scale grower looking to increase crop revenue and quality, email hello@advancingecoag.com or call 800-495-6603 extension 344 to be connected with a dedicated AEA crop consultant.     Feedback & Booking Please send your feedback, requests for topics or guests, or booking request have a Podcast episode recorded LIVE at your event -- to production@regenerativeagriculturepodcast.com. You can email John directly at John@regenerativeagriculturepodcast.com.     Sign Up For Special Updates To be alerted via email when new episodes are released, and get special updates about John speaking, teaching, and podcast LIVE recordings, be sure to sign up for our email list.   Credits This episode was Directed by Geoffrey Shively, Edited by Nathan Harman, Produced by Nathan Harman, Robin Kitowski, Jenna Sodano, and Anna Kempf.

In this episode of the tastes of india podcast we will show you how to make Kara Chutney which is a variant of a chutney for Dosa, Idli, Paniyaram etc. Kara chutney basically means spicy chutney and hence the main ingredient for this is Chillies.

In this episode of the tastes of india podcast we will show you how to make Kara Chutney which is a variant of a chutney for Dosa, Idli, Paniyaram etc. Kara chutney basically means spicy chutney and hence the main ingredient for this is Chillies.

In this episode of the tastes of india podcast we will show you how to make Kara Chutney which is a variant of a chutney for Dosa, Idli, Paniyaram etc. Kara chutney basically means spicy chutney and hence the main ingredient for this is Chillies.

A food business that doesn't actually sell any food yet has been around for 2 decades and has a million loyal followers? Listen to Adly Rizal and Honey Ahmad, the co-founders of http://www.friedchillies.com on their recipe for success, here on eFM. The post Ep12. Fried Chillies first appeared on eFM Live.

Origins of a lot of food are very diverse. Yet they somehow manage to reach a country and get assimilated in the gastronomy and culture so well, that people often do not believe that they are from somewhere else. Chillies, Mirchi as known in Hindi, has a similar story of coming from abroad and becoming a concept, a necessity, 'Made in India' ! Sneha Gore Mehendale and gandhali Kulkarni trace the origins of this 'Indian' spice.

Vegetable planting is now in full swing and this week the programme looked at the different ranges of onions and cabbage available and advised on protecting young potatoe plants from frost. Chillies, lavender, black kale and lemon scented geranium also featured and there was a special segment on roses with varieties for summer colour, scent and cutting all discussed in detail. Other topics covered included preventing damage from hares, growing potatoes in boggy soil, planting vegetables in pots and treating aphids on blackcurrants. Listeners questions ranged from planting bulbs and potting on roses to sowing sunflower seeds and growing horse chestnuts.

Vegetable planting is now in full swing and this week the programme looked at the different ranges of onions and cabbage available and advised on protecting young potatoe plants from frost. Chillies, lavender, black kale and lemon scented geranium also featured and there was a special segment on roses with varieties for summer colour, scent and cutting all discussed in detail. Other topics covered included preventing damage from hares, growing potatoes in boggy soil, planting vegetables in pots and treating aphids on blackcurrants. Listeners questions ranged from planting bulbs and potting on roses to sowing sunflower seeds and growing horse chestnuts.

Hosts: Ed Brown, Lucas Randall, Peter Miller 00:01:13 The bowhead whale sings a different tune to the humpback whale. It's more jazz to the humpback's classical. 00:07:38 The closest star outside our solar system just did a big burp. And it wouldn't be good for any life on its planet. 00:21:57 The hottest chilli in the world was the Carolina Reaper. A competitive eater ate one, then regretted it.   This episode contains traces of Will Smith interviewing astronaut Drew Feustel on the International Space Station.

Ever wondered what makes chillies so HOT! Well, we find out with Dan Plane from the Royal Institute!

SRIRACHA! All Caps. We talk about David Tran, the brain behind the Huy Fong Foods brand. The condiments that made it to the International Space Station. Emily tells a weird story about getting milked poured all over her. (You're welcome Mum & Dad.) And, there is a giving of gifts!

I talk to a newbie chilli grower who has taken the pursuit of chilli greatness almost as seriously as he takes his job as an Apache helicopter pilot, and chilli expert David Floyd, author of chilli guide book 101 Chillies To Try Before You Die. 

Presented by: Rocio Carvajal Food history writer, cook and author. Stewardship of culinary traditions and how this knowledge is passed on; we'll explore the novel “Like water for chocolate” by Laura Ezquivel; the importance of chilies in Mexican food. —————————————– Newsletter: Subscribe here Book: Mexican Market food, a celebration of traditional Mexican cooking Go to my ebook store here Twitter: @chipotlepodcast + @rocio_carvajalc Instagram: @rocio.carvajalc email: hello@passthechipotle.com web: passthechipotle.com Youtube: Pass the Chipotle Podcast Buy me a taco! Donate to the show here

Something To Talk About.....*Chillies! 0141 944 3863 The Somethingpod combo*, Paul Stewart, Sting is 66/1, Offensive Security Certified Professional, Penetration testers, An ethical hacker, Snowden/Assange, Apple security, GCHQ, Android security, Doxxing, Jemima Jane, Bad passwords, What Fappened? Paul's security tips, The Dark Web, 4Chan, .onion, #GuiltyPete, Snowden/NSA, Apathetic.org, Read the small print, Freedom of information, Google is Skynet, soundcloud.com/taketonight/wild-one, Online gaming, #MiggysGamingRoom, Raspberry Pi, VR, Porn on your phone, #LadyboysOfCastlemilk, Censorship, Breastfeeding, The New Normal, If you can think it...it's on the net, Game Over Man...

Something To Talk About.....Kirsty, Jamie, Kevin, Miggy, David, Jill, John aka Jay, Sponsored by Chillies!, Pants or Boxers?, Kirsty in Japan, #VivaLeCunt, Organ donation, Davie hates Christmas, Miggy's General Lee, The ghost of yer Da is watching you, J - Tag, Chillies (0141 - 944 - 3863), Jamie loves Christmas, Santa is like Jack The Ripper, Jill's Glesga SJW Santa Jay loves Chinese, Favourite Christmas movies, #ProseccoJill, RE-Tune Project, @GlasgowSoup, Stephen tells a joke, Shave or save?, Donate £5 to Drumchapel Foodbank Text DRUM15 to 70070, There's a divide in the room, Diane is hungover, A punch in the ockster, Kevin's top 3 Christmas songs, Take the blue pill, Bob doesn't mean the joke, Chillies!...

Rio 2016 is finally here and to celebrate we're exploring the food of Brazil – learn all about the flavours and techniques of this beautiful cuisine with Janine (our food editor). Alex and Anna battle over their favourite chillies (and uses for them). And drinks writer Sarah and editor Laura geek out over the trendy drink of the summer, vermouth. See acast.com/privacy for privacy and opt-out information.

Ahoy! What a treat we've got for you this week. Clint ventures north of the boarder for T in the Park, Flea from the Chillies kicks off and why the Inspirals have an obsession with cows. This weeks unsigned band are Beach with Moon Smoke.Get the Spotify playlist here - http://spoti.fi/1Uzkoo9rnrnMoooooooooo!Catfish and the Bottlemen - CocoonThe Matterhorn Project - The Muh! SongInspiral Carpets - Theme from CowRed Hot Chili Peppers - Under the BridgeBeach - Moon Smoke

The chilli pepper is a work of ‘evolutionary elegance'. Its complex chemistry can fool our brains. Why do we eat something that causes us pain? Mike Williams explores the origins and history of chillies, thought to be the hot and humid climates of Bolivia and northern Brazil before being spread through the world by Portuguese colonists in the 15th entury. He finds out that ancient chillies were not hot. Dr Josh Tewkesbury from the University of Washington explains why the chilli pepper developed heat and why human beings are one of the only mammals in the world to actually enjoy eating them. We unlock the pungency and flavour of chillies in curries with chef and writer Roopa Gulatti. And we uncover their power and punch in powder and pepper spray with Dr Anuj Baruah, a biotechnologist in the north-eastern state of Assam, India, who extracted the chemical compound inside the chilli for India's ministry of defence. Award winning science writer and journalist, Deborah Blum gives her analysis of the chemistry inside the chilli and its development to explain why she thinks that plants like chillies are ‘formidable military machines'. Finally, Mike tastes one of the world's hottest - the bhut jolokia - also known as the ghost or poison pepper. Produced by Nina Robinson (Photo: A selection of chillies)

What is the point of countries importing and exporting the very same product?

We have expert seasonal advice on what you could be doing in your garden on a bright, crisp winter’s day including: • Caring for blackberries • Choosing the right size pot for re-potting plants We also have handy tips on growing chillies and sweet peppers, as well as tips for selecting plants to grow in problem areas of dry shade. Plus, we have the latest news on RHS events across the four RHS Gardens

Dr Karl and Rhod Sharp talk science, including medical uses for chillies.

Dr Karl answers all your science related questions.