Podcasts about Chorizo

Episode d'avril, fraichement enregistré, fraichement monté et mixé, livré jusqu'à chez vous pour vous parler de Brassam Pro et de Saison (le style de bière.Tout ça accompagné d'un Chorizo assado et abreuvés par une délicieuse L'OIseau Sauvage : Dégustation - Amphora Brett IPA.On écoutera :15 15 - Flames AboveKamasi Washington - LesanuIggy Pop - The PassengerSt. Vincent - Big Time NothingRetrouvez-nous

Wäre da beim ausgeschilderten Küstenwanderweg zwischen Ferragudo und der Praia Marinha nicht dieser eine Punkt Nummer 5 so auffällig weit weg von der Küste gewesen, wären wir ja nie da gewesen. Was mag da sein? Ah: ein Weingut! Gut. Wir also hin zur Quinta Monte de Salicos, wo wir Paulo Ferreira und Gorete Matias trafen. Sie sind keine Winzer, sondern Foodies und setzen auf dem Weingut mit ihrer Firma Algarve-Gourmet die Idee vom passenden Essen zum Wein um. Unser ungeplantes Kommen an einem Samstag mit Smalltalk und einem Glas Wein endete mit der Zusage, am nächsten Tag noch einmal zu kommen – dann aber zum vollen Programm: mit vier Weinen, passenden Tapas, reichlich Informationen und zwischendurch Live-Musik – denn während Gorete in der kleinen Küche die einzelnen Gänge zubereitet, moderiert Paulo nicht nur die Weine, sondern holt auch seine Gitarre hervor und singt.Die Aufnahmen entstanden unter widrigen Umständen: es regnete nicht, es schüttete. Hin und wieder ist das Prasseln des Regens mindestens so laut wie die Stimme des nicht leisen Paulo. Und das (teilweise) Filtern des regens hat halt der Stimme geschadet – aber wir haben ja technische Mängel bei den Aufnahmen noch nie gescheut, so lange die Inhalte stimmen! Paulo spricht englisch (danke dafür, die anderen Gäste hätten gerne auch mit portugiesisch vorlieb genommen!) – die Notizen weiter unten helfen aber bei Sprachschwierigkeiten, da mitzuhalten. Und zwischendurch unterhalten Sylke (so viel Wein & fein muss auch an der Algarve sein!) und ich uns über die Weine und das Essen.Mehr (auch Essensfotos!) bei den STIPvisiten[00:00 Zu Gast im Weingut Monte dos Salicos bei Algarve Gourmet mit Paulo und Gorete[01:11] Einführung draußen[09:16] Einführung drinnen[10:37] die Geschichte des Weins in der Algarve reicht zurück bis zu den Phöniziern[14:27] wir folgen heute der mediterranen Diät[15:26] trockener Rosé, aus zwei Traubensorten gekeltert[17:00] Brot mit Knoblauch und Olivenöl - ein Gericht aus den Bergen[18:37] Der Weißwein[20:03] nun ein Lied: Das Schaffner-Lied[25:55] UVS&SYS zum Weißwein mit Bruschetta[26:18] Rotwein Cuvée[28:26] Zweiter Song[31:41] UVS/SYS zu Cräcker mit Käse[33:30] Reserva-Rotwein[35:14] zum Wein ein Bauernbrot mit Chorizo aus dem Monchique Gebrige[36:09] der letzte Gang: eine süße Salami. Mit Karob[37:12] noch ein Lied![41:36] UVS/SYS zum portugiesischen Kalten Hund

Nik and Keefy of Ghost Cult Magazine continue to cover  @metallica 's 1990s era with a brief chat about Live Shit: Binge and Purge" and "Load!" Don of  @talkingthetalkwithdon  with Don joins up yet again because he is a masochist. Nik is doing his NPR voice todayKeefy has really suffered for his art this week. Don brings sanity, levity, and THC to the proceedings. Check out our last series on series on  @pinkfloyd ! https://www.youtube.com/playlist?list=PLpHaaolFKt7PpHiVXbnKq57pGWyjhl52d For Rock and Metal news: https://www.ghostcultmag.comFor vinyl porn: https://www.instagram.com/Glacially_MusicalTo support the Pouredcast: https://linktr.ee/GlaciallyMusicalPouredcast Invest In Vinyl mylar inner sleeves https://amzn.to/3pPLQaA Timestamp: 0:00 Intro Nik "Boom Boom" Cameron, and Keefy "Chorizo" and Sexy Don LePew Pew4:00 Beer of The Week ✅ Nik -  @FoundersBrewingCo  bougie beer, Don - Yuengling, Keefy - Liquid Death9:21 Vinyl check ✅ Nik -  @EaglesBand  , Don -  @thedoors  + ASSAP, Aphrodite's Child,  @scorpions , Keefy - Wrong 17:00 News ✅ Nik and Gigi- nada, Keefy - Frank Ferrer out of  @gunsnroses , Don - RIP Randy Rhoads, Don's new solo album is done 19:00 Shirt ✅ Nik - I am Kenough, Don - Los Bitchos, Keefy - Haunt 20:11 The Meat of The Episode ✅ - Metallica gets incredibly rich, makes Binge and Purge, headlines Woodstock 1994, and goes through a lot of changes that lead to "Load"1:29:00 ✅ Outro - Please like and subscribe! Tell your friends!This is the "finger fudge pour: https://www.youtube.com/shorts/rTtqjPgZZ7s#podcast #vinyl #vinylcollecting #craftbeer #rocknews #metalnews #beer #podcasting #vinylunboxing #vinylcommunity #vinylunboxing #metallica #load #wtf #1996suckedformetal#kingnothing #bleedingme#untilitsleeps #ghostcultmag

Pancake Day, World Book Day, sleepwalking and key rings all feature on today's show.

Today on the HowToBBQRight Podcast, Malcom is back from his Texas turkey hunting escapades (01:14)! Malcom doesn't always have all his fancy tools on him to grill on vacation, but here's his SECRETS on making it work (06:15). They always say everything's better in Texas, and Malcom whipped up a tri-tip that PROVED it was true (10:30). Malcom got down to showing off his CLASSIC pastalaya recipe out in Texas and they couldn't BELIEVE how good it was (16:25). If you are cooking on a gas grill on vacation, PLEASE make sure you are being careful (19:28). We will be LIVE this Saturday cookin' up some wings and cocktails so make sure to swing by (22:30)! Y'all voted for the Philly cheesesteak as the better sandwich, but we just don't agree (26:13)... White BBQ sauce might be different than what you're used to, but here are the BEST ways to utilize it (28:05)!  Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (34:28)! We might be giving homemade buns a try here real soon (35:13). Competition brisket might look a LITTLE strange but here's the reason why (41:01). We've put all kinds of meat in Chili, but CHORIZO might just be NEXT LEVEL (44:21)! If you don't have the hot rub for the Hot Honey Ribs here's how you can cook 'em up (46:28). Why is it that pork belly bites ALWAYS seem to get chewy after they're done (48:31)? Malcom gives the secret to making a PERFECT potato salad every time (50:46). It's almost time for some crawfish y'all and we are READY (58:39)!

#PanteónRococó prepara Sopes de Chorizo Verde con la chef #IngridRamosSee omnystudio.com/listener for privacy information.

Na dica do chef Juarez Campos para a semana está o preparo de um Bife de Chorizo ou "Entrecôte à Toscana"! Vamos ao preparo:

*Explicit content * Back and fourth roasting each other, wild topics, and deep conversations! tune in and join the Funkery. check out Arlynn https://linktr.ee/Arlynadriana?fbclid=IwZXh0bgNhZW0CMTEAAR3Tg-azFVoxesTDJq8AGhSIt4EuhPlakLLeFDAzciBOMm57I7t0e5fTsaA_aem__JQ_dxLH_-i0gOwTg-rSHQ check out Chorizo on Fb and twitch @Shadowkirby187 Follow the podcast on social media https://linktr.ee/ScreamingChuyShow?fbclid=IwZXh0bgNhZW0CMTEAAR1X_RN08Lncn0WYvZbcVzZHzfEpBo7RsCcwDoD7HgisfBIIAdy7c4-7wBo_aem_EeeRFM4nUEkvUshV336S3w Check out our sponsor DUBBY energy at dubby.gg and for 10% use promo code SCREAMINGCHUYSH at check out.

Christmas is literally around the corner and here we are discussing all matter of unrelated pendejadas. We follow up with the New York CEO situation and Fernando's street fighter story.

I'm still stuck on turkey for Christmas! I never think we'll include it in the menu but in the end it just screams ‘festive season', and I can't resist. How to keep the darn thing from drying out? Stuff stuff under the skin of the breast – herb butter, chopped spinach, sausage, bacon. Consider using a large oven bag to cook it in. Rest the cooked bird on its breast so that the juices all run into the white meat. Brining can work too, but who has the time or fridge space to do it! Stuffing: Breadcrumbs as a base with herbs, onions etc – make sure you soak the crumbs in milk. Sausage or ground meat Rice & mushrooms Chorizo and corn bread Consider a punch of sweetness like currants, apples or cranberries. Gravy: The roasting dish scrapings are your best friend, so always add in some halved onions and oil at the start of the cooking. Once cooked, remove the turkey and set aside to rest. Sprinkle ¼ cup plain flour into the roasting dish, mix to a paste with the fat and pan scrapings. Add a splash of wine or bubbles and simmer for 1 minute then add in stock, vege water or plain water and seasoning and whisk or stir for 5-6 minutes until you have a dark, lump free gravy. Leftovers: Make a pie. Fry turkey meat and leftover veges in a pan, drizzle in some pomegranate molasses and once a little crispy scatter over some lettuce or baby spinach leaves for a fab salad. Serve lettuce, warmed turkey and gravy in soft white rolls. LISTEN ABOVE See omnystudio.com/listener for privacy information.

El chorizo es un embutido, tradicionalmente elaborado con carne de cerdo, picada y adobada con pimientón. En México, además de cerdo, también se utiliza carne de res, pollo, pavo, o mezclas de soya, champiñones, alubias y chícharos. En el Estudio de Calidad pusimos a prueba 49 productos de diferentes marcas y presentaciones, para saber si realmente contienen los ingredientes que declaran, además de su contenido de sodio, grasas y proteína.

Los niños y Jimeno y lo que no quieren que les traigan: "Chorizo, quedaría muy raro"

Los niños y Jimeno y lo que no quieren que les traigan: "Chorizo, quedaría muy raro"

Uno de los sabores más llamativos en la cocina, es el del chorizo. Tradicionalmente se elabora con carne de cerdo, pero también hay de res, pollo, y hasta de champiñones. En el Estudio de Calidad lo pusimos a prueba, para conocer su calidad y si realmente contiene lo que dicen los fabricantes. El desperdicio de alimentos es un problema del que se habla muy poco. Conocer más del tema, evitará tirar dinero y muchos recursos a la basura.

This morning, Glenn was in the Social Ammo seat for Talking Pet Friday! AND, Dave and the team wanted to know what gifts you received as a child, that may have been meant for a grownup....

Courtney's Easy Creamy Chorizo Pasta

Con Leo Harlem viajamos hasta Usánsolo, un pueblo de Vizcaya, para conocer sus platos, recetas y productos más típicos. 

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This recipe loosely steals its inspiration for the classic French salad. Get the recipe here.

In our book, any dish made with jumbo shrimp is special. Top jumbo shrimp with a one-of-a-kind garlicky sausage salsa, and the result is worthy of a celebration. That's why we're recommending you serve these with champagne or port. Should you have any of the chorizo salsa left over, add it to scrambled eggs the next day. Come to think of it, buy twice as much chorizo, and make an extra batch of the salsa for just that reason.

Chorizo is an air-dried pork sausage. It is spicy, with a robust flavor. An essential ingredient in Spanish, Portuguese, and Mexican cookery, most of the time it is used as a condiment; but in this case, for these sandwiches, it stars. There are many types of chorizo, as well as many brands. Really good chorizo is available at specialty markets.

Casual mid-life adventurer Brian "Chorizo" Peterson drops into the Hiker Trash Radio studio to share his slow burn to outdoor adventure with Doc. Settle in and buckle up as Chorizo discusses how this Spanish High School teacher and married father of three finds the time and energy to get out into some pretty remote areas for some adventure and Type II Fun. You'll hear him drop some knowledge on Five-Star Latrines, sweat stains, long-handled spoons, Dumpster Cat, the Boundary Waters, unforgiving portages, 70-pound food bags, the Sylvania Wilderness, the missing moose, and, of course, the story of Lydia. Don't miss this one! Learn more about your ad choices. Visit megaphone.fm/adchoices

Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen's sandwiches, adding a little chorizo to make it my own. We also talk about Joe's dad, Arnold, Owen's breakfast sandwich game, and what bread is the best. Don't forget to check out Owen's new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f Follow Owen Han: https://www.instagram.com/owen.han Follow Joe Baena: https://www.instagram.com/joebaena This episode is brought to you by Hello Fresh. Get 10 free meals at https://www.HelloFresh.com/freesb This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka Breakfast Sandwich From Owen Han's Cookbook Stacked Ingredients: * 1 tbs extra virgin olive oil * 1 small yellow onion * ½ red bell pepper * 3 garlic cloves * ½ tsp smoked cumin * ½ tsp smoked paprika * 1/8 tsp cayenne pepper * 14.5 oz can diced tomatoes * Jalapeños * Avocados * Chorizo * Salt and pepper * 4 eggs * ½ cup feta cheese * 2 tbs chopped parsley * 4 sandwich rolls or croissants Steps: 1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo. 2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper 3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes. 4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados. 5. Serve on sandwich rolls Learn more about your ad choices. Visit megaphone.fm/adchoices

Owen Han and Joseph Baena stop by the kitchen so I can one-up Owen's sandwiches, adding a little chorizo to make it my own. We also talk about Joe's dad, Arnold, Owen's breakfast sandwich game, and what bread is the best. Don't forget to check out Owen's new cookbook – STACKED: The Art of the Perfect Sandwich, available NOW at https://amzn.to/4805x1f Follow Owen Han: https://www.instagram.com/owen.han Follow Joe Baena: https://www.instagram.com/joebaena This episode is brought to you by Hello Fresh. Get 10 free meals at https://www.HelloFresh.com/freesb This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shakshuka Breakfast Sandwich From Owen Han's Cookbook Stacked Ingredients: * 1 tbs extra virgin olive oil * 1 small yellow onion * ½ red bell pepper * 3 garlic cloves * ½ tsp smoked cumin * ½ tsp smoked paprika * 1/8 tsp cayenne pepper * 14.5 oz can diced tomatoes * Jalapeños * Avocados * Chorizo * Salt and pepper * 4 eggs * ½ cup feta cheese * 2 tbs chopped parsley * 4 sandwich rolls or croissants Steps: 1. Heat oil In skillet with onion, bell pepper, and garlic. Once onion is tender, add in Chorizo. 2. Add cumin, paprika, and cayenne. Once that is mixed in, add tomatoes and the juice from can, reducing the heat to simmer. Simmer until juices thicken then season with salt and pepper 3. Create 4 small spaces in the sauce. Crack an egg into each spot and cover skillet cooking the eggs for about 5 minutes. 4. Remove from heat and sprinkle feta, more salt and pepper, parsley, jalapeños, and avocados. 5. Serve on sandwich rolls Learn more about your ad choices. Visit megaphone.fm/adchoices

NBC's Senior Consumer and Investigative Correspondent Vicky Nguyen details all the discounts and deals to know heading into the month of October. Also, as Breast Cancer Awareness Month gets underway, TODAY contributor Jill Martin and her friend shine a light on the importance of genetic testing. Plus, our Start TODAY team shares a few football-themed exercises to get moving. And, chef EJ Lagasse shares a delicious kale and chorizo soup recipe.

Some thoughts (and statistics) on social class in Spain. What exactly is middle class? How much does the upper class make. What's the deal with the royalty and nobility? Answers to these questions and more, right here. And also on the blog: https://expatmadrid.com/social-class-spain/ Support the lower-upper-middle class lifestyle of Mr Chorizo and his lovely wife Morena at https://expatmadrid.com/donate/ Thanks!

A classic Mediterranean pairing-potatoes and chorizo-are combined here with chicken and peas to make a full-flavored, hearty bowl that can be served as a meal in itself, or as a prelude to a dinner of simply grilled or roasted fish. Chorizo, one of our favorite ingredients, should be good and garlicky- well seasoned, in other words. Look for it in butcher shops and larger supermarkets in the pork or sausage section of the meat department.If you are making this in advance, be sure to add the roughly cut parsley right before serving so that you get the most out of its vibrant color and fresh flavor. When it comes to adding fresh herbs, Mangia's rule of thumb is the rougher the cut, the more the herb contributes.

Bob Carrothers has 29 years of experience, he facilitates peer-to-peer boards of CEOs and executives, creating environments conducive to skill enhancement, informed decision-making and superior results. Bob is certified as an Emergenetics advisor and Predictive Index practitioner, equipping him with a profound understanding of human behaviour and cognition.    Questions · So, we always like to ask our guests, in your own words, could you share a little bit about your journey? How you got from where you were to where you are today? · What would you say maybe if you could pick three overarching tenets or competencies that you believe CEOs need to practice or embrace in order to really achieve the three areas that just mentioned. · What are some of the key things that make an organization successful? · Now, Bob, can you also share with our audience, what's the one online resource, tool, website or application that you absolutely cannot live without in your business? · Now, can you also share with our listeners maybe one or two books that you have read, it could be a book that you read a very long time ago, or even one that you've read recently, but it had a great impact on you, whether it be personally or professionally. · Bob, can you share with our audience what's the one thing that's going on in your life right now that you are really excited about, either something you're working on to develop yourself or your people. · Where can listeners find you online? · Now, before we wrap our episodes up, Bob, we always like to ask our guests, do you have a quote or saying that during times of adversity or challenge, you'll tend to revert to this quote if for any reason you get derailed or you get off track, the quote kind of helps to get you back on track. Do you have one of those?   Highlights Bob's Journey Me: So, we always like to ask our guests, in your own words, could you share a little bit about your journey? How you got from where you were to where you are today?   Bob shared that it's been a very interesting journey. He started out as an entrepreneur; he had companies involved in the meat trading business. So, they bought and sold animal parts, lungs, livers, kidneys, everything that was most people would consider waste from an animal, and then they would resell them to people we knew wanted them, mostly to pet food companies, that's where the tonnage went. And then others to went to Mexico. Others went into sausage making, Chorizo making on the West Coast. They just find a buyer and go do it. And they'd go into a packing house and buy their entire production of lungs or livers or whatever, and then resell it into the pet food canning business. So, it's been an interesting ride.  In 1996 he got out of that business. He sold it to his management team, and they took it over, and they're still running it. And then after that, he started another company that failed miserably. He lost a ton of money. He was crushed, and it was hard and then he looked around, and he'd been a Vistage member, and he loved it. And he knew that with all the ups and downs he's had in his life, he could help people from making mistakes and doing what he did and living that life. So, he reached out to his past business chair, and he hired him, and that was in 1996, so he's been doing this ever since, September of 1996, so it's been quite a ride.   Overarching Tenets or Competencies CEO's Need to Embrace to Unlock Their Potential, Enhance Performance and Achieve Their Goals Me: Now, you focus on empowering CEOs to unlock their full potential, enhance their performance and achieve their goals. Based on your many years of experience, Bob in this space, working, I'm sure with CEOs and entrepreneurs across different industries, what would you say maybe if you could pick three overarching tenets or competencies that you believe CEOs need to practice or embrace in order to really achieve the three areas that I just mentioned.   Bob shared that he thinks they need to establish a great culture in their company and mind it. Nurture it and protect it, because culture trumps everything, nothing else matters. Your people won't be happy, you won't keep people, you will make your customers angry, your suppliers angry, and you'll do a really bad job because your employees won't care. And so, that's the first thing he would say, is build a strong culture.  The second thing is to hire correctly, be slow to hire and fast to make them available to industry. So, that's really important. If the employee can't do the job they were hired to do, they need to move on and then hire the right people. Put a lot of effort in your hiring process. And the other one would be, watch the money. You've got to keep track of your cash flow, you got to predict what the cash is going to be down the road. Bigger companies have CFOs to do that, and then they'll report to the CEO. Smaller ones, often the CEO will do it themselves. But you have to do it, because if you run out of cash, you're out of business. It's just really simple, if you can't make payroll, then you're gone.   Key Things for an Organization Success Me: So, Bob, in working with these different organizations, right? We're trying to establish what are some of the key things that make an organization successful? And so, the customer experience is critical in all businesses regardless of whether or not you have a face-to-face type of interaction or you're just digital and people are communicating with you solely through the internet. But leadership is very important for a business, whether you're a solopreneur or you're a fortune 500 company, regardless of the size, it's driven by the leader in the organization. As it relates to customer experience, if you were to maybe give us an example of a use case, a good use case, example that you've observed over the years in working with these CEOs, what do you think are some of the key things that make them be able to have a successful customer experience, one in which their customers are their brand advocates, their evangelists, their word of mouth advertisers. If that company decided not to advertise for the next two, three years, they would still be doing great business because their customers view them as fans. What would you say are key things in that?   Bob shared that there's one company that comes to mind, and that CEO was brilliant, and the culture in the company was extremely strong. He would walk around his plant every day, and he knew everybody's name and met family members, and he'd walk up to him and just say, “Hey, Charlie, how you doing? How's the family? How's your wife? I heard your son Robbie is sick.” He would do that, and the employees felt that they were cared for.  He never stopped setting goals, he never stopped doing things that would make the work fun. He was trying to reduce shrinkage one day, and it kept bugging him, it was going on for months, and he decided he'd just do a little contest, and he went out and bought an old junker car and a whole bunch of sledgehammers, and every day the group, the employees reduced the amount of shrinkage, they could go out and beat up on the car. And it was just amazing how much fun they were having and how just beating a car, they hit their goal for sure, and it cost the CEO, like, what $500 to do that.  He had other contests like dunk the CFO, where he had one of those dunking tubs. Certain goals were reached, that was out in the parking lot. He saw him with his customers. One of their Vistage speakers impacted him so much that he invited his customers from around the country to come to his plant, see the plant, and hear this speaker present, and because it made such an impact on him, he wanted his customers to be better too, so he thought this speaker could really help him.  What else did he do? Whenever he'd walk up to somebody and they promised to do something for him, he recorded it on his phone, so he'd pull it out and before he saw them, pull up their name and say, “Hey, how are you coming on that project we talked about?” And the accountability went through the roof. Just little things like that, simple things. But he had one goal, that if the company reached so much in revenue sales, he knew that if it did, they'd make extra money, if it was over and above the regular goal, it was big….hairy….audacious goal, and he said, “If you guys hit this, I will take the entire company to Las Vegas.” Because he knew if they increased the revenue that much, the profits would go up enough to pay for the trip and then some. And he was legendary with his employees. Just things like that that are special.   Me: I think one of the things I took away from what you said just now that it's not the big things, it's like always the little things, the minor details, and they go very far away with another human being, because it shows them that you value them, you appreciate them, and they're just not there to milk, to get more money, money, money. But you value them as a person, and you recognize the fact that your success is just as important as their success.   Bob agreed, that's exactly right. That's what it takes to build a great company, is the culture you create. You want people waiting in line to go to work for you.   Me: I know right, that's awesome.   App, Website or Tool that Bob Absolutely Can't Live Without in His Business When asked about an online resource that he cannot live without, Bob shared that he hates it, but he can't live without it, it's called email. Buries him, but it's the communication is so fast, and we can send documents back and forth, and he doesn't think anybody could live without email now. We all curse it, but it's there.    Me: Agreed, because in the absence of email, we have to go back to posting a letter to your customer or to your friend or family member, and we all know the Postal Service takes forever for you to get that response. So, yeah, email is amazing.   Bob shared that he remembers those days and they'd send off a contract and wait and wait and wait to get it back, just because of the mail, or an invoice. It just was crazy. And then came fax machines, and they were huge. He bought one once and his accountant, and said, “Why do you want that thing? Nobody else has them.” And he said they will, even though they will. And that became huge, and then email took over for that.   Books that Have Had the Biggest Impact on Bob When asked about books that have had a great impact, Bob shared that Good to Great: Why Some Companies Make the Leap…And Others Don't was a book that had an effect on him. Blue Ocean Strategy: How to Create Uncontested Market Space and Make Competition Irrelevant is another one. Dale Carnegie, How to Win Friends and Influence People.   Me: I'm actually looking at the book right now. It's sitting right in front of me.   Bob shared that that's one of the major ones. And another one he wrote was How to Stop Worrying and Start Living. So, there's several.    What Bob is Really Excited About Now! When asked about something that he's really excited about, Bob shared that he's always excited about cheering, he sees so much, and he loves what he does. As far as he's not in any training right now, but Vistage offers trainings all the time, and he also does stuff outside of Vistage. But right now, he's getting ready to go on a holiday in a sprinter van, it's an RV, and that's kind of got his attention. Plus, he's got two Vistage meetings next week.   Me: So, those are your things that you're working on that you're really excited about. Fantastic.   Where can listeners find Bob online? LinkedIn - Bob Carrothers Website – www.vistage.com   Quote or Saying that During Times of Adversity Bob Uses When asked about quotes that he tends to revert to, Bob shared he does, he's a big fan of Albert Einstein, and he had a quote that was, “The same level of thinking that caused a problem is not going to fix the problem.” That's not exact, but that's what it means. And that's so true. Another one is, “Everybody's a genius. But if you want to teach a fish to fly, they're going to fail and feel they're a loser from then on.” And some people just can't get it. And sometimes when things go wrong, you got to look at the people involved, or the thinking involved and reapproach it with a different level.   Me: Okay, so that second quote is more to say, maybe you need to take a few steps backward just to move forward, just to reevaluate and do it again.   Bob agreed. Reevaluate if it's an employee and they just can't get it. Maybe they're just not set up for it, and it's better to find another position for them, or another area of responsibility, or perhaps they're just not right for your company, like you got to have the right people on the bus as Jim Collins say.    Me: True. If you have the wrong people on the bus, it makes the journey that much harder.   Bob agreed, they got to be in the right seats.   Me: Well, thank you so much Bob for jumping on our podcast today and sharing all of these awesome insights as it relates to Vistage and your journey and just what are some of the key things that makes a leader successful and makes an organization successful as they navigate their customer experience through the journey of their customers lifetime. So, I think your conversation today was extremely insightful, and I just wanted to extend our deepest gratitude to you for taking time to share with us today.   Bob shared that he's really enjoyed this. Yanique ask great questions and make him think so, thank you.   Please connect with us on Twitter @navigatingcx and also join our Private Facebook Community – Navigating the Customer Experience and listen to our FB Lives weekly with a new guest  Links • Good to Great: Why Some Companies Make the Leap…And Others Don't by Jim Collins • Blue Ocean Strategy: How to Create Uncontested Market Space and Make Competition Irrelevant by W. Chan Kim •    How to Win Friends & Influence People by Dale Carnegie •    How to Stop Worrying and Start Living by Dale Carnegie   The ABC's of a Fantastic Customer Experience Grab the Freebie on Our Website – TOP 10 Online Business Resources for Small Business Owners  Do you want to pivot your online customer experience and build loyalty - get a copy of “The ABC's of a Fantastic Customer Experience.” The ABC's of a Fantastic Customer Experience provides 26 easy to follow steps and techniques that helps your business to achieve success and build brand loyalty. This Guide to Limitless, Happy and Loyal Customers will help you to strengthen your service delivery, enhance your knowledge and appreciation of the customer experience and provide tips and practical strategies that you can start implementing immediately! This book will develop your customer service skills and sharpen your attention to detail when serving others. Master your customer experience and develop those knock your socks off techniques that will lead to lifetime customers. Your customers will only want to work with your business and it will be your brand differentiator. It will lead to recruiters to seek you out by providing practical examples on how to deliver a winning customer service experience!

*Explicit content * You've seen the episode tittle so you know it's going to get wild! Arlynn, Chorizo, and Chuy D join us on Friday Night Funkery so grab a drink and let's get weird! check out Arlynn https://linktr.ee/Arlynadriana?fbclid=IwZXh0bgNhZW0CMTEAAR3Tg-azFVoxesTDJq8AGhSIt4EuhPlakLLeFDAzciBOMm57I7t0e5fTsaA_aem__JQ_dxLH_-i0gOwTg-rSHQ check out Chorizo on Fb and twitch @Shadowkirby187 Follow the podcast on social media https://linktr.ee/ScreamingChuyShow?fbclid=IwZXh0bgNhZW0CMTEAAR1X_RN08Lncn0WYvZbcVzZHzfEpBo7RsCcwDoD7HgisfBIIAdy7c4-7wBo_aem_EeeRFM4nUEkvUshV336S3w Check out our sponsor DUBBY energy at dubby.gg and for 10% use promo code SCREAMINGCHUYSH at check out.

SÍGUENOS EN INSTAGRAM: @DUQUESANDCAMPESINOS  SI LLEGAMOS A 10K, LLAMAREMOS EN VIVO AL PADRE CELIS  #LOSDUQUESVUELVEN AHORA POR @RADIOCHILANGO AL AIRE TODOS LOS JUEVES A LAS 7 DE LA NOCHE EN EL 105.3 DE FM EN CDMX  ¿NO ESTÁ USTED EN EL CENTRO DEL MUNDO?  ESCUCHE ENTONCES A TRAVÉS DE https://radiochilango.com O PÍDALE A SU ALEXA QUE REPRODUZCA RADIO CHILANGO. ¿NO LE GUSTA LA RADIO EN VIVO? SÚMESE A LA COMUNIDAD QUE ESCUCHA A TRAVÉS DE LAS PLATAFORMAS DE AUDIO Y YOUTUBE. @@@@@@@@@@@@@@@@@@@@@@@@@ Gira Carlos Ballarta: https://carlosballarta.net Gira Coco Celis: https://cococelis.com Jonás y los Vatos del Universo: https://www.youtube.com/@UC1Bmo7-AUPyThkg10zZOu3Q.

Sam Parish is back with another recipe for the time-starved cook. This dish is one where the oven does all the work.

Missed anything from Nathan, Nat & Shaun this week? Don't stress this podcast will get you up to speed! See omnystudio.com/listener for privacy information.

Arlynn and the three chuys (me, chorizo, and chuy d) are here so get ready for some laughs! When best friends get together you know it's going to be some wild conversations and as well as some deep topics! Check out Arlynn at https://linktr.ee/Arlynadriana?fbclid=IwZXh0bgNhZW0CMTEAAR2NWqsiDd3eeqRZ5TwDz_ixi42p8d_DSIAbUZ8bjX3hVPFlg8zHQOcH5mA_aem_IaZzBqU2z8hmsiCyuOpKsg Check out Chorizo on fb and twitch @shadowkirby187 This episode is brought to you by Dubby energy. Check them out at dubby.gg. for %10 off your order use promo code SCREAMINGCHUYSH at checkout out. Check us out on social media or other platforms at https://linktr.ee/ScreamingChuyShow

Sean Spicer and the Trump strategy for the debate. What's the food situation in the White House? They have been let in on purpose. States must have their own border policy if they want to keep their people safe. The currency crisis in America. Government is pricing you out of your lifestyle. See omnystudio.com/listener for privacy information.

Tony and Xavier embark on a crusade to find the mythical Colombian chorizo, but along the way, they discover that the true chorizo was the journey and the friends we make on the road.

The debut of a brand new game: The Secret Menu!! Michael hits a place about as Mexican as he is for Cinco de Mayo, Chipotle Mexican Grill with long-time friend and burrito enthusiast, stand-up comedian Zara Mizrahi Chipotle can't shake the stigma of having been owned by McDonald's Learn about the legendary Chipotle burrito coins in Eat Deets Zara wants to tithe her income to Chipotle Chipotle forayed into soul food, pizza, and burgers in other failed restaurant experiments The debut of The Secret Menu: this week's category is Chipotle-Borne Illnesses Corporate greed and tip culture have turned employees into panhandlers A Yelper finds it "off" when the Chipotle employee seems happy to be alive The full review comes next week! "Fine" Dining is now on video! Head on over to our YouTube to watch this episode!   Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (just yesterday, I released April's episode where I hit Shari's Restaurant & Pies with first-time podcast 3-peat guest, my cousin Emma Danger), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Chipotle stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Zara on TikTok and Instagram @zaramizrahi   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: Chipotle Review [Part Two]! Zara returns to review her one true love: Chipotle burritos. We'll talk all about our lunch at this fast-casual juggernaut. Ever work at Chipotle? Send your stories to finediningpodcast@gmail.com.

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Con nuestro chef Robin Food y Leo Harlem viajamos hasta la localidad de Daroca de Rioja para conocer sus platos, recetas y productos más típicos de su gastronomía.

Das Fürstentum Asturien ist klein, hat aber einiges zu bieten! Im Norden die manchmal raue Atlantikküste, im Süden – nur rund 20 Kilometer entfernt – die Picos de Europa. Eine beindruckend, schroffe Gebirgsformation, bis zu 2600 Meter hoch. Mit rund 10.000 Quadratkilometern ist die autonome Region im Nordwesten Spaniens zwar nur etwa halb so groß wie Hessen, dafür aber bestens zu erkunden. Ob auf den gut präparierten Wanderrouten, den ausgebauten Radwegen, oder auf den malerischen Gebirgsseen mit dem Kanu- oder Paddelboot. Und wer es doch gerne etwas ruhiger mag, die Strände an der „Costa Verde“ sind oft kaum besucht, denn noch ist Asturien als Reiseziel ein echter Geheimtipp. Rund 80% der Gäste kamen im vergangenen Jahr aus Spanien, deutsche Urlauber sind noch eher die Ausnahme. Rund ein Drittel der Gesamtfläche Asturiens steht unter Naturschutz, sieben Gebiete wurden zu Biosphärenreservaten erklärt. Dort leben unter anderem rund 300 Kantabrische Braunbären, Iberische Wölfe, aber auch Geier und Steinadler. Asturien ist ein Naturparadies! Und auch kulinarisch hat die autonome Region einiges im Angebot. Neben Meeresfrüchten aus dem Atlantik sollten unbedingt die landestypischen Eintöpfe probiert werden. Besonders beliebt die Fabada, ein weißer Bohneneintopf mit Schweinefleisch, Chorizo, Zwiebeln und Knoblauch. Ein asturisches Nationalgericht. Und dazu gibt es fast immer den einheimischen, spanischen Apfelwein, den Sidra, meist aus luftiger Höhe plätschernd ins Glas geschenkt.

Professional Muay Thai Fighter, Vallejo native and also the nicest guy on earth, Eddie Abasolo sits down this week for the podcast! We talk his passion for the craft, his origin story from making music at 225lbs all the way to traveling the world for Muay Thai, and also break down the love story between him and his wife, Bernadette. Such a great episode, hope y'all enjoy and follow Eddie on all platforms to follow his journey! Follow Eddie Abasolo on instagram: https://www.instagram.com/eddie_abasolo_show/ Check out our website at: https://www.icbtb.com Follow us on Instagram: https://www.instagram.com/icbtbpodcast/ Rate and review us on Apple Podcasts: https://podcasts.apple.com/us/podcast/it-cant-be-that-bad/id1470379470 Or listen to us on Spotify: https://open.spotify.com/show/7FsYf47r7B8fyxgG9elgt9?si=o4k6CKcKS96N6k2t-_WBVw Subscribe to our YouTube Channel: https://www.youtube.com/channel/UCjEA7-SGoTV8a5_PfyrxDOg Get $25 off a Brite Lite Tribe Neon Light. Promo Code: ICBTB https://britelitetribe.comp

This episode is wild! Very explicit so I hope you're ready for some f*ckery! Ale C joins us for the first time with Arlynn and Chorizo. Grab a drink and Join us! Check out Ale at Insta: queen_ale.jandy Facebook: Queen Ale Snapchat: aleale.jandy X: @xxxFunSize_Ale Check out Arlynn at https://linktr.ee/Arlynadriana?fbclid=IwZXh0bgNhZW0CMTEAAR3Q29SFcRTzu26R5oio0OFDpqnWkCpiTbLbCaBaeA9TeQAZtUiSUNwhZLE_aem_ASUNUSRx9fhZ04a4c_6U_YudZPjQ2_SoDe_yOhStOkMANlq3JKEsY4ywHltOv2F6i9JifAhKNi0auoQB6xDSeXal Check out Chorizo on twitch Twitch.tv/Shadowkirby187. Facebook https://www.facebook.com/ShadowKirby187 . Check out our sponsor DUBBY energy at dubby.gg and use promo code SCREAMINGCHUYSH for 10% off on all products!** For more Episodes and Platforms https://linktr.ee/ScreamingChuyShow. *For cool merch https://my-store-10115944.creator-spring.com/?*

Júpiter es un planeta enorme y diverso. Bueno, no tan diverso como era la Tierra. O como es la Tierra. No sabemos bien que tiempo verbal utilizar Los desarrolladores de i.a. están preocupados pero continúa su avance. El nuevo ideal de belleza basado en filtros y dimensiones inhumanas está modificando conductas. Zendaya casi se desmaya en la alfombra roja vestida de robot y los encargados del humanoide Figure 01 afirman que la máquina está avanzando hacia la encarnación y fórmulas de aprendizaje más humanas. Park Boram, otra joven estrella de K-Pop, fue hallada muerta en su apartamento. Era real, aunque parecía creada por una compañía productora de talentos. Dina Boluarte sigue con el problema de los relojes; continúa la carrera Biden Trump; México va entre violencia y elecciones; la central obrera argentina ya definió la segunda huelga para el 9 de mayo; Estados Unidos, Japón y filipinas se asocian para enfrentar la expansión china y Teherán dice estar planeando la forma en que vengará los ataques de Israel en Siria. ECDQEMSD podcast El Cyber Talk Show - episodio 5761 Recuerdos Del Futuro Conducen: El Pirata y El Sr. Lagartija https://canaltrans.com Noticias Del Mundo: Inicia una semana intensa - El diplomático estadounidense que  trabajaba para Cuba - La relación de Milei y Fátima naufragó - Lo de ahora es Elon Musk - Los premios de la súper rifa desintegrada Historias Desintegradas: Gran empresa televisiva - Famoso productor - Misterios en el set - La maldición del hombre que deseaba suerte - Otro nivel de cosplay - Caballeros del Zodiaco de cartón - Mangueras y cadenas -  Chorizo crudo - El sobador - Chaparrita en crecimiento - Sostenla de los tobillos - Callejones de Guanajuato - Los mil nietos de Colima - Quesería nos espera - Enjundia de Gallina - Día del Arte - Leonardo da Vinci - Notre Dame en llamas y más... https://www.canaltrans.com/ecdqemsd_podcast_2024/5761_recuerdos_del_futuro.html En Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados: https://www.canaltrans.com/radio/suscripciones.html

Good morning Aurora! It's a brand new week, happy Monday to you all, and we have something special for you this morning. Today we visited our friends of Fresh Start City Church to try a different twist to our daily routine. This morning you get to see our debut breakfast and cooking series at Fresh Start City Church with pastor Jose Torres and his wife Millie to hear what the church is up to and to learn something tasty! Today we had chorizo and eggs, cooked by Millie and we made sandwiches! Very easy to make and a staple meal for parents on the go. As we beat eggs, cooked chorizo and sipped coffee we learned about faith and the power of the holy spirit at Fresh Start City Church (10 S. Lancaster ave). This was just the beginning! Of course team GMA members Ruby Sue Bee & Emir were in the house with us to chat, fellowship and get the weather report! Stay tuned for more of our cool breakfast series! And if you're looking for a church home consider Fresh Start City Church. Stay tuned!

Hoy Rebeca y yo les vamos a poner música que seguro no recordaban y no saben lo bien que se la van a pasar. Hosted on Acast. See acast.com/privacy for more information.

Hoy viene Pada a hablar sobre música y las joyas musicales de Quincy Jones, cero se pueden perder esto, ya que van a aprender muchísimo. Hosted on Acast. See acast.com/privacy for more information.

In episode 206, Prep Dish founder Allison Schaaf highlights seven protein rich breakfast ideas in the January protein series to help you reach your health goals in the new year. Each of these protein-packed breakfast options offer at least 30 grams of protein, which is the baseline recommended for each meal for optimum health benefits. Ideas include: ‌ Shakshuka Cottage Cheese Bowls Traditional English Breakfast plate Overnight oats Chorizo, eggs, & plantains Egg-free Hash Smoothies with a protein base ‌ Allison provides a detailed description and breaks down the protein content of each suggested breakfast to reach the desired 30 gram mark. Looking to incorporate protein into your diet? For the month of January, Prep Dish has created Super Fast, Protein Boost meal plans that make getting 30g of protein at meals (even breakfast!) both easy and delicious. Go to PrepDish.com/MPM to get 2 weeks of Prep Dish for free, including these Protein Boost meal plans! ‌ Connect with Allison: PrepDish.com Instagram: https://www.instagram.com/prepdish/ Get your FREE mealplan at PrepDish.com/podcast OR text the word mealprep to 33777 ‌ Resources mentioned in this podcast: Get your free trial at prepdish.com/mpm for two weeks of free meal plans! ‌ Shakshuka: https://prepdish.com/recipes/green-shakshuka/