Podcasts about Chutney

Blind Mango is back, playing a few groovy Valentine specials, and he catches us all up on last week's Somethin' Else Festival.  Thanks to our amazing sponsors  -  San Ray - the 'home of great eats'  - find them at 118 Ponsonby Road. 

 This week Blind Mango Chutney is your host  - & Miss Dom 'jumps on' as BMC's trusty 'side-kick' & Co-Host.  Blind Mango Kicks off the show with a classic piece from Idris Muhammad  -  then later BMC dives deep into a dusty crate - surfacing with a long-forgotten vintage piece  by 'The Duke' (Ellington) -  & while diggin in that same crate he also finds a perfecto 'slice of summer samba' -  & a cover of a 'classy, & popular Brazilian classic' from Oscar Peterson's 'Soul Espanol' album   -  Dom also hits a summery note - with a killer' Azymuth' 7 inch - delivered to her by the way cool ' Xmas Fairies. She also features a few 'lates, & greats'  - Plus a bunch of new releases too. The pair also pay tribute to recently passed 'rhythm twin' Drummer Sly Dunbar - via Herbie Hancock's 'Future Shock'  album, on which Sly featured. Thanks to our  very amazing sponsors  -  San Ray - the 'home of great eats'  - find them at 118 Ponsonby Road.  Cheers for your ears folks!  

This is the official live show upload from DJ Navin, broadcast live on GT592FM Radio on Sunday, January 18, 2026. Lock in for a high-energy mix featuring:

Turn up the vibes with Savita Singh – The Ring

Rory covers the 95BFM Jazz Show, thanks to San Ray. Some of my favourite recent NZ releases alongside tracks from some of Aotearoa's and the world's most notable Jazz musicians. Hope you enjoy listening! 

Welcome to another high-energy edition of Prime Time Sundays with DJ Navin, originally aired Sunday, January 11, 2026 on GT592FM Radio

(00:00-6:48) Today could be your opportunity to get yourself a point in the EMOTD competition. Family members of the dais are not allowed to win. Ken Rosenthal with a piece on Brendan Donovan.(6:56-22:13) More poor emails coming in. An audio supercut sent in by Larry Thornton of Frank Cusumano reacting to food. Audio of the Chevy Chase clip that was discussed on the show yesterday. Look at you over there scoffing. Sling Blade.(22:23-36:25) Day 3 of the E-Mail of the DaySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Welcome to Prime Time Sundays with DJ Navin, originally aired on December 28th, 2025 on GT592FM Radio. This episode features the latest tracks from Raymond Ramnarine, Shivam Rajaram, and Ravi B, delivering fresh music and nonstop vibes throughout the show. Expect a high-energy blend of Chutney, Soca, Bollywood, and Caribbean sounds, mixed live to power your Sunday evening. Prime Time Sundays continues to be the home for new music, culture, and Caribbean flavor.

durée : 00:07:17 - Comment réussir un bon chutney Vous aimez ce podcast ? Pour écouter tous les autres épisodes sans limite, rendez-vous sur Radio France.

Welcome to another edition of Prime Time Sundays hosted by DJ Navin, streaming live on GT592FM Radio. In this episode, DJ Navin sits down with Shane Sam & Nishard M for an exclusive interview, discussing their music journey and spotlighting their latest hit single “Ana Re.” Expect a high-energy mix of Bollywood, Chutney, Soca, and Caribbean vibes, plus real conversation and fresh new music straight from the culture.

Blind Mango Chutney is in the chair for HIS last show of the year. The O.G. takes the opportunity to hit you with some of the the festive jazz cuts lurking in his tote bag.

Blind Mango Chutney is in the chair for HIS last show of the year. The O.G. takes the opportunity to hit you with some of the the festive jazz cuts lurking in his tote bag.

Blind Mango Chutney takes you an another jazz journey taking in big band, big guitar, and a big, big gig at the Powerstation with London afro-funk septet Kokoroko.

On todays slightly shorter episode, Ellie is fishing for reality TV show ideas, Guy reminds us how immature he is, and Chris has had a response from Nan's Chutney. Hosted on Acast. See acast.com/privacy for more information.

Ladies and Gentlemen, friends & enemies, welcome to the 95bFM Jazz Show with your host, Blind Mango Chutney. This Sunday, Blind Mango features Kokoroko, London/Nigerian band playing at the Powerstation on 26 November. And a testimonial to long-serving former co-presenter of bFM Show The Audible World, Pim Gorter. Brought to you by San Ray bistro in Ponsonby Rd.

Ladies and Gentlemen, friends & enemies, welcome to the 95bFM Jazz Show with your host, Blind Mango Chutney. This Sunday, Blind Mango features Kokoroko, London/Nigerian band playing at the Powerstation on 26 November. And a testimonial to long-serving former co-presenter of bFM Show The Audible World, Pim Gorter. Brought to you by San Ray bistro in Ponsonby Rd.

A previous fire that wasn't fully out was the cause of a Ventura County fire that burned more than 200 homes, investigators say. Will Rogers State Park has been closed since the Palisades Fire, but it's finally set to reopen this weekend. LAist Orange County Reporter Yusra Farzan shares a pineapple chutney recipe that she says is sure to be a smash at your holiday party. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.com This LAist podcast is supported by Amazon Autos. Buying a car used to be a whole day affair. Now, at Amazon Autos, you can shop for a new, used, or certified pre-owned car whenever, wherever. You can browse hundreds of vehicles from top local dealers, all in one place. Amazon.com/autos Visit www.preppi.com/LAist to receive a FREE Preppi Emergency Kit (with any purchase over $100) and be prepared for the next wildfire, earthquake or emergency! Support the show: https://laist.com

Sylvie Ramel nous emmène pour un voyage gustatif aux origines du chutney. Oubliez le pot qui attend au fond du frigo, ce condiment aigre-doux était à l'origine une préparation "minute", fraîche et explosive en saveurs. Découvrez l'histoire surprenante de cette recette et comment la préparer de manière authentique pour accompagner vos plats.

  It's the Return of Mango! Yes, Blind Mango Chutney returns to the decks with a jazz appeciation of Summer & Spring. He also marks the sad passing of drummer Jack DeJohnette, one of the greatest drummers in modern jazz, working with the likes of Sonny Rollins, Herbie Hancock, Keith Jarrett, Bill Evans, & Miles Davis. And he spins the very first jazz record that sold a million copies—and it's not what you think! Listen in .... It's the 95bFM Jazz Show, sponsored by San Ray.

We are starting a new weekly feature here on Good Morning Cape Town, in time for summer. “Steak Chop van Zijl” (Jaap-Henk Koelewijn) will be guiding Lester Kiewit through all the nuances of the South African braai and help elevate your knowledge of this humble pastime. This week’s topic is all about the braaibroodjie. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Nothing hits like some good Chutney, New & Old straight VYBZ

Bärlauch, Brennnessel & Co. schmecken nicht nur ausgezeichnet, sie beinhalten häufig auch eine Vielzahl an heilenden und gesunden Stoffen. Gemeinsam mit der Kräuterexpertin Marion Reinhardt entdecken Achim und Julia in dieser Folge die Welt der Wildkräuter. Unsere Gästin erklärt nicht nur, wie man eine Brennnessel essen kann, ohne sich zu verbrennen, sondern auch, wie man ein wunderbares Chutney aus Hagebutten zaubern kann.

Fluent Fiction - Swedish: Chutney Adventure: Finding Joy Beyond Survival Find the full episode transcript, vocabulary words, and more:fluentfiction.com/sv/episode/2025-10-03-07-38-19-sv Story Transcript:Sv: Lars stod vid hyllorna i den dolda bunkern och kontrollerade varje föremål på listan.En: Lars stood by the shelves in the hidden bunker, checking each item on the list.Sv: Belysningen var svag, men tillräcklig för att avslöja rader av konserver och högar av ved.En: The lighting was dim but sufficient to reveal rows of canned goods and piles of firewood.Sv: Det var en lugn och tyst plats, gömd från världen ovan.En: It was a calm and quiet place, hidden from the world above.Sv: Utanför var höstluften kall och vinden susade i trädkronorna.En: Outside, the autumn air was cold, and the wind rustled through the treetops.Sv: Halloween närmade sig, men i bunkern fanns inget tecken på festligheter.En: Halloween was approaching, but there was no sign of festivities in the bunker.Sv: Sigrid kom med ett glatt steg nerför den smala trappan.En: Sigrid came down the narrow stairs with a cheerful step.Sv: "Vad sägs om lite chokladkakor?"En: "How about some chocolate cookies?"Sv: frågade hon och såg sig om i bunkern, där allt såg likadant ut som vanligt.En: she asked, looking around the bunker, where everything looked the same as usual.Sv: "Det är alltid bra att ha något sött."En: "It's always good to have something sweet."Sv: Lars suckade, hans panna rynkad av koncentration.En: Lars sighed, his brow furrowed with concentration.Sv: "Vi behöver mer ris och konserver.En: "We need more rice and canned goods.Sv: Kakorna är inte nödvändiga."En: Cookies aren't necessary."Sv: Sigrid log snett.En: Sigrid smirked.Sv: "Lite lyx skadar inte.En: "A little luxury doesn't hurt.Sv: Och tänk om vi hittar något spännande i butiken?"En: And what if we find something exciting in the store?"Sv: Lars skakade på huvudet, fokuserad på sin lista.En: Lars shook his head, focused on his list.Sv: "Ingen tid för äventyr nu.En: "No time for adventures now.Sv: Vi måste vara redo för vintern."En: We must be ready for winter."Sv: Men Sigrid drömde om mer än bara att överleva.En: But Sigrid dreamed of more than just survival.Sv: När de körde mot den lilla byn för att handla, föreställde hon sig historier om upptäckter och mystiska fynd.En: As they drove towards the small village to shop, she imagined stories of discoveries and mysterious finds.Sv: Butiken var fylld med människor som också förberedde sig för vintern, men i ett hörn hittade Sigrid en hylla med exotiska kryddor och märkliga konserver.En: The store was filled with people also preparing for winter, but in a corner, Sigrid found a shelf with exotic spices and strange canned goods.Sv: Medan Lars letade efter mer ved, smög Sigrid en liten burk med kryddstark chutney ner i deras vagn.En: While Lars searched for more firewood, Sigrid snuck a small jar of spicy chutney into their cart.Sv: Hon föreställde sig en kväll i bunkern med en osedvanlig maträtt, något som skulle kunna lysa upp de mörka vinterdagarna.En: She imagined an evening in the bunker with an extraordinary dish, something that could brighten up the dark winter days.Sv: Tillbaka i bunkern började de packa upp sina inköp.En: Back in the bunker, they began unpacking their purchases.Sv: Plötsligt såg Lars burken med chutney.En: Suddenly, Lars saw the jar of chutney.Sv: Han stelnade till.En: He froze.Sv: "Sigrid, vad är det här?"En: "Sigrid, what is this?"Sv: Hon såg tveksamt på honom, men log sedan.En: She looked at him hesitantly, then smiled.Sv: "Det är för lite äventyr i maten!En: "It's for a little adventure in the food!Sv: Vi kan prova något nytt."En: We can try something new."Sv: Lars stirrade på burken.En: Lars stared at the jar.Sv: Hans instinkt ville säga nej, men innerst inne kände han att Sigrid hade rätt.En: His instinct wanted to say no, but deep down, he felt that Sigrid was right.Sv: Han mindes alla gånger hon fått honom att skratta, mitt i allt arbete och planering.En: He remembered all the times she made him laugh, amidst all the work and planning.Sv: "Okej," sa han till slut och nickade.En: "Okay," he finally said, nodding.Sv: "Vi behåller den."En: "We'll keep it."Sv: Sigrids ansikte lyste upp, och Lars insåg att kanske skulle denna lilla burk krydda mer än bara maten.En: Sigrid's face lit up, and Lars realized that perhaps this little jar could spice up more than just the food.Sv: Det kunde även krydda deras liv.En: It could spice up their lives as well.Sv: I tystnaden som följde höstens sista löv dansa förbi bunkerns fönster, fann de en gemensam förståelse.En: In the silence that followed as autumn's last leaves danced past the bunker window, they found a mutual understanding.Sv: De behövde båda något mer än bara praktiska förnödenheter.En: They both needed something more than just practical supplies.Sv: De behövde en bit lycka i sina liv, särskilt inför den kalla vintern.En: They needed a piece of happiness in their lives, especially with the cold winter ahead. Vocabulary Words:bunker: bunkerdim: svagreveal: avslöjacanned goods: konservercalm: lugnrustled: susadefestivities: festlighetercheerful: glattfurrowed: rynkadconcentration: koncentrationluxury: lyxadventures: äventyrimagined: föreställdediscoveries: upptäcktermysterious: mystiskaexotic: exotiskaspices: kryddorstrange: märkligafirewood: vedsnuck: smögextraordinary: osedvanlighesitantly: tveksamtinstinct: instinktnodding: nickadespice up: kryddamutual: gemensamunderstanding: förståelsepractical: praktiskasupplies: förnödenheterhappiness: lycka

Sintonía: "Peace & Love (Amani Na Mapenzi): Movement V (Beginning)" - Mandrill"Mandrill" - "Rollin´ On" - "Peace And Love: Movement I (Birth)" - "Peace And Love: Movement II (Now)" - "Peace And Love: Movement III (Time)" - "Chutney". Todas las músicas extraídas del primer álbum de Mandrill, de título homónimo (Polydor, 1970/UMG-Universal, 2020)"Ape Is High" - "Git It All" - "Children Of The Sun" - "Lord Of The Golden" - "Central Park" - "Kofijahm" - "The Sun Must Go Down". Todas las músicas extraídas del 2º LP, titulado "Mandrill Is" (Polydor, 1972)Todas las músicas compuestas e interpretadas por MandrillEscuchar audio

We're talking… filming the last ever series of ALOTO, dealing with a bad performance (even though it wasn't), an excessively meat-heavy Chinese feast, samosas and ketchup, mango chutney with absolutely everything, comedian/condiment comparisons, bad meals and how best to complain in a restaurant. Plus, our right to reply on some joke complaints and we answer email questions on Tom's Rom impressions, a super-strong prostate, the new Southpark character and using real people in our comedy. For questions or comments, please email us at wolfowlpod@gmail.com - we'd love to hear from you. Instagram - @wolfowlpod TikTok - @wolfowlpodcast YouTube - www.youtube.com/WolfandOwlPodcast Merch & Mailing List - https://wolfandowlpod.com A Mighty Ranga Production For sales and sponsorship enquiries: HELLO@KEEPITLIGHTMEDIA.COM Learn more about your ad choices. Visit megaphone.fm/adchoices

The latest episode of Taste Radio's Elevator Talk spotlights innovative leaders from Juicybite, Send Bars, Date Smarter, Keya's Snacks and Elephant Green Chili Chutney. In this installment, founders and CEOs introduce their brands and share recent company updates and milestones. This week's special co-host is Ken Collis, the founder and CEO of TLK Fusion. He offers insightful questions, thoughtful feedback, and strategic perspective alongside regular host Ray Latif, editor and producer of the Taste Radio podcast. Early-stage food and beverage entrepreneurs are encouraged to apply for future episodes of Elevator Talk. Participation is free, interviews are conducted remotely, and it's a unique opportunity to pitch your product, share news, and receive expert feedback from industry leaders. Apply now to be featured in an upcoming episode.

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In de zomer pluk je eindelijk de vruchten van je moestuin. Maar wat als dat er wel héél veel zijn? Dan maak je chutney! Wat is eigenlijk het verschil tussen relish, ketchup en chutney? Waar komt chutney vandaan? En waar smeert Yvette het zoetzure prutje het allerliefst op? Je hoort het in Etenstijd!Productie: Meer van ditMuziek: Keez GroentemanWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: adverteren@bienmedia.nl Hosted on Acast. See acast.com/privacy for more information.

theme song - these days by pure mids i like this better party playlist: https://open.spotify.com/playlist/0VVpub9qv3wL214za8Mzak?si=k4udghvJSAekFTE4wCqG0A https://music.apple.com/us/playlist/i-like-this-better-party-playlist/pl.u-qxyl0bJuo1BgaJ

[CHUTNEY] BIG BAD BOAT RIDE LIVE AUDIO | DJ KiddFrost by DJ KiddFrost

durée : 00:24:11 - Foie gras et Chutney de Pommes du restaurant "La Rumeur" à Pau - À Pau et à Lée, les restaurants La Rumeur célèbrent le terroir avec un plat signature : foie gras mi-cuit IGP Sud-Ouest et chutney de pommes maison. Le chef Maxime en détaille les secrets entre textures justes, gastrique maîtrisée et bel accord au Jurançon.

In deze aflevering duiken we in drie iconische bereidingen uit de wereldkeuken. We trappen af met chutney, een condiment dat in India en Engeland bijna standaard op tafel staat maar hier vaak in een vergeten potje eindigt. Jesse verdiepte zich in de herkomst, de authentieke rauwe en gekookte varianten en deelt onder andere een recept van Nigel Slater op basis van sjalotten. Jeroen test onze kennis over Rendang en verwijst naar de recentie van het meer dan complete boek over Rendang van Maureen Tan. Jonas is nog steeds op zijn queeste om grootmeester in de Japanse keuken te worden. Hij heeft het dit keer over tempura, is er achter waarom het thuis vaak mislukt en wat je moet doen om écht knapperige groenten en garnalen uit de olie te halen.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Shops these days don't seem to have anything in stock! Stone the crows! Three weeks delivery and then the item is dented! Homemade pickles, chutney and jam, the weather... Join me for a good old moan about shops and stuff.

A lot of Roy Ayers this afternoon, to mark the passing of the great vibraphonist and band leader — and, sadly, of several other luminaries including r'n'b saxophonist Gene Barge (aka Daddy G, the template for Clarence Clemons), David Johansen (featuring a first-ever appearance on any Jazz show anywhere by the New York Dolls!), and of course jazz, soul and pop singer Roberta Flack.   Two special guests also join Blind Mango in the studio this afternoon:  Ben Fernandez plays his diminutive keyboard and talks about his many upcoming projects  (including Bollywood and Jazz) and ongoing musical ‘Mix Day for Melodies' at ASB Waterfront Theatre, every day until March 23rd.  And Frances swings by to announce the Jazz GigGuide live, and stays to discuss future events and shared jazz memories. 

Preserving Time! Pear Chutney is just divine and we can have a general chat about preserving, noting that this is the season for making sauces, chutneys and jams, as well as bottling and freezing fruit and veges too. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Pear & Sultana Chutney This is a great all round chutney that is just as perfect with cheese and crackers as it is on roasted meats or vegetables. Ingredients: 1 large onion, chopped finely 1kg chopped pears, not too ripe 2 apples, chopped 250g brown sugar 200g sultanas, feel free to go half n half currants/sultanas 300mls apple cider vinegar 1 tsp fennel seeds 1 tsp all spice 1 tspsalt ½ tsp freshly ground black pepper Method: Slowly bring all of the ingredients to a boil in a saucepan. Reduce the heat and let it happily simmer away for 1-1.5 hours until the onions and pears are truly softened. Mash or beat with an egg beater until it's a little pulpy. Heat 4-5 medium jars in a 150 C oven for 10 minutes to sterilise. Pour boiling water over the lids to sterilise. Spoon the hot chutney into the hot jars. Run a knife around the inside of each filled jar to tease any air bubbles out. Wipe the rims clean and place the lids on tightly. Wipe the jars clean and cool before storing in a cupboard for 3 weeks minimum. This chutney will keep for at least 12 months. LISTEN ABOVE.See omnystudio.com/listener for privacy information.

soca chutney jouvert promo by OneVoiceFamilySoundSystem

150g wholemeal flour 100g plain flour Pinch salt 50ml vegetable oil 150ml waterMix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest. 200g potatoes, peeled and diced 1 onion, finely chopped 1 tablespoon finely grated ginger 1 teaspoon finely chopped chilli 1 teaspoon garam masala ½ teaspoon chilli powder 25g butter 1 tablespoon chopped coriander Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool. Divide dough into 6 Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circle Rub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other sideCoriander chutney Handful fresh coriander 2 teaspoons lime pickle, chopped 1 clove garlic, chopped Juice ½ lime 50ml oil Salt to taste Blend together and check seasoning.

Food writer Rowan Bishop on how a simple chutney or relish can transform a meal

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No guests today, just cool jazz on a hot February afternoon. We travel  through vocal jazz, go on a brief detour through piano bop and slow funk, and hear a cut from a new album from pianist Ingi Bjarni - about whom you'll be hearing a lot more in coming shows!. 

David goes to the grocery store at least 10 times a week... but when he uttered the statement: "I'm out of Mango Chutney" -- that was the breaking point for Sue and Kendra!

This is an elegant combination for fall or winter, when you want the aromas of sweet fruit and rich duck cooking to fill your house. The chutney is an integral part of this dish, a must, lending just the right texture and tartness. Your butcher shop or any large specialty food store will bone duck breasts and trim them for you. Don't, for a minute, let that detail stand in the way of your making this. Wild rice or one of the suggestions below would make a fitting accompaniment.

This is perfectly wonderful with duck, or another poultry. You might also swirl it into a curried soup for an intriguing bit of additional flavor and body. You could also serve it with soft, ripe cheese, like Brie.

TRACKLIST: 1. Aa Jaana Aa Jaana 2. Saiyan Ke Saath 3. Chunari Chunari 4. Teri Chunariya 5. Hai Sama Pyaar Ke 6. Aap Ke Ajane Se 7. Mera Piya Ghar Aaya 8. Tirchi Topiwale 9. Jimmy Jimmy Aaja 10. Yaad Aa Raha Hai 11. Saat Samunder 12. Sarse Sarak Gayi 13. Neend Na Mohay 14. Ghungroo Toot Gaye 15. Baanka Sipahiya 16. Laga Hai Tumse 17. Darling I Go Leave You 18. Bring Down D' Water 19. Pinky Darling 20. Duniya Jamela Hai 21. Ab Ki Baras 22. Kirki Nadin 23. Raja Na Awejai

Time to appreciate life, love, laughter and joy. Time for love not hate. For kindness not cruelty. Time to be grateful. Happy Thanksgiving.

The combat rages, and so does the fire! Lucky doesn't care, Mina wants to pet the dog, and Webbie doesn't know how to fight. The Professional Casual Network continues their play through of The Enemy Within Campaign.Join the PCN Discord Here: https://discord.gg/AqPYVbDMkzTwitch: Twitch.tv/professionalcasualnetworkYoutube: https://www.youtube.com/channel/UCfUOaJjpMfgRFWL7Z996lyQBearded Dragon Games (Pick up all your gaming needs):BeardedDragonGames.Online (use code 'PCME10' for 10% off your order!)A special thanks to our Patron at Patreon.com/professionalcasual :Thank you to our most recent Patrons! James L., Smokey's Videos, Scott R., James H., Thomas M., David P., Jan B., Kim B., DoomEagle55, Kenneth B, Pagan Prince, Brendan A., Patrick (The DM), Christian H., Fast and Bulbous, The Ryan, Achillesnick, Todd C., MidTable, Michael G., Haydenr, Charles M., Mr. Tisdale, Andrew K., Simon H., CJ Keller II, Dveli, John M., House., Marc "OG Griggs" G., Ben N., Brett L., Alex S., Will C., Dan H., Wizrdakills, IronMaize, ExPaxis, James M., Jian C., James G., Beefbarian, Joshua L., Devilpup, Paycheck S., Todd M, Nicholas B, Christian H., Ta03rd, Andrew G., Cupboard Kobold, Attila, Cole M., Liam A., Kristopher W., David H., Hunter W., Lankydiceroller, Alex S., Dave K., Justicar, Clayton P., Tim S., Stephen S., Brad A., Matt A., Brian W., Timothy G., VPotter, Mike D., Thoras, Justin K., Tepo C., Matt T., Rusty, Ara M., CyanidaCola, Nick A., Soren R., Kara N., Cliff K., David B., Cj K., David Q., Ben N., Syrpent, Zachary M., Robert W., Goodatthisgame, Will J., Otis H, Kalle H., David H., John O., Mikasaz, OmnusProtocol, Jonaspdv, Steve T., Chris and Nicky, William, AW B., Sam M., Kristoffer w., Luka J., Lexa W., Cyder D., Joe M., Paul H., Joe W., Alexandre R., Scott F., Nerdtism, Joe L., Richard G., Dani2Time, Michael M, Rich M., Soul Eater, Aaron H., Eric B., Quinn B., John S., William S., Rob M., Rob, Franz B., Film-Lars, Leslie S., Matt F., Paul S., Christopher T., Matt L., Zane T., Thomas T, Joe J., Jens R., Oliver H., Mikolaj W., Andrew, Zach C., Justliketheplant, Neil L., Jared S., Mikael N., Taylor M., George F., Tom M., Devin M., Nicholas W., Jonas P., Jonathan L., Simon P., Gareth G., Jacob Y., Lady_Leah, David R., Will B., Stephan S., Brian Y., William S., Path,Tim D., Simon W., Jake C., Theo A., Heber R., Ben R., Vaughan A., Daniel S., Lars, Taylor H., Blarin R., Gervasio L., Adam D., Craig G., Kevin C., WreckMyPodcast, Charlie S., Witchdream, Anthony R., Sarah B., Dan C., Dani, and Lindsay F. Mailing Address: P.O. Box G, West Oneonta, NY 13861, United StatesVoicemail: 603-803-3235 (Country Code 001)Drive-Thru RPG:https://www.drivethrurpg.com/browse.php?affiliate_id=3002007We're sponsored by Frontline Gaming, get your minis, accessories, and tickets to their events here:https://bit.ly/3ZZZQvQUse Code 'professionalcasual' for 15% off RAZE Energy:

Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.[02:24] We're making plum chutney!Here's the recipe:Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do2 1/2 cups or 600 milliliters apple cider vinegar2 1/2 cups or 540 grams demerara sugar2 cups or 400 grams granulated white or caster sugar9 medium garlic cloves, peeled and mincedOne small-hand-sized piece of fresh ginger, peeled andminced (about 1/2 cup)1/2 cup or 60 grams finely chopped crystallized or candied ginger2 tablespoons red pepper flakes1 tablespoon brown mustard seeds1 tablespoon yellow mustard seeds2 teaspoons garam masala1 teaspoon kosher salt1 cup or 150 grams raisinsFirst, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you'll make. You need a pot about a third larger than this for boiling. And notice where the water is—you'll need this mark for later.Pour out the water. Mix the plums, vinegar, and both sugars in the pot.Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.[16:48] What's making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!

We dont really know what chutney is at all. We do a quick easter recap and determine whether Jesus is real or not. We wanna eat spaghettios again, those were so good. The ones with the meatballs specifically. Should you be allowed to plead autistic in court? Tune in to find out!FOLLOW US:YOUTUBE: /@wetjeanspodcast   ROB:insta: robbywguccitwitter: @heatdaddy69420ANDY:insta: andychampstwitter: @ChampagneAnyone POD:insta: wetjeanspodcasttwitter: wetjeanspodLucy.co code: WETJEANSManscaped code: WETJEANSSupport the show