Podcasts about creme br

Teddy body suits, Tapple, Candle wax nipple, The poop-knife, Blood pressure monitoring whilst eating Creme Brûlée

Happy Thanksgiving! On this abbreviated episode, Daniel and I want to thank you for being such wonderful listeners. Also we take your calls about unusual Thanksgiving fare. I think people get too excited about Creme Brûlée and Daniel has a joke about nachos. Plus breaking Burbank body news and more. Get yourself some new ARIYNBF merch here: https://alison-rosen-shop.fourthwall.com/ Subscribe to my Substack: http://alisonrosen.substack.com Podcast Palz Product Picks: https://www.amazon.com/shop/alisonrosen/list/2CS1QRYTRP6ER?ref_=cm_sw_r_cp_ud_aipsflist_aipsfalisonrosen_0K0AJFYP84PF1Z61QW2H Products I Use/Recommend/Love: http://amazon.com/shop/alisonrosen Check us out on Patreon: http://patreon.com/alisonrosen   Buy Alison's Fifth Anniversary Edition Book (with new material): Tropical Attire Encouraged (and Other Phrases That Scare Me) https://amzn.to/2JuOqcd You probably need to buy the HGFY ringtone! https://www.alisonrosen.com/store/ Try Amazon Prime Free 30 Day Trial

The Brulee is a delightful dessert cafe located in Bugis, known for its unique and innovative creations.   Specializing in crepe brulees, The Brulee combines the best of crepes and crème brûlée to offer a one-of-a-kind dessert experience, and its menu features five rotating flavors, including Apple Crumble, Chempedak, Tiramisu, Nutella, and their best-selling Classic.   On Culture Club, Hongbin Jeong and Roshan Gidwani speaks to Hairul Isa, Founder, The Brulee, to find out more about its offerings.   Presented by: Hongbin Jeong and Roshan Gidwani   Produced and Edited by: Alexandra Parada (alexparada@sph.com.sg) and Aaron Lam   Want to get featured on our show? Drop me an email today!See omnystudio.com/listener for privacy information.

A Chef Andreia Moutinho refere a receita do Creme Brûlée, uma sobremesa clássica.

After a couple of beer reviews, we study through our next verses in Galatians. Warning: We might get a bit spicy and chase a rabbit trail or two this week......oops.

March is Women's History Month and we're honoring and celebrating women and their success story. My guest, Katrina Wilson is owner of Creme Brûlée Beauty Salon. She received 23 No's before she received Yes. Her passion, perseverance and determination led her to a successful and multi-million dollar salon to hold a class C liquor license enabling it to have a full bar located inside. Katrina is currently pursuing her Doctorate of Philosophy with a concentration in Business Administration. She enjoys being a mentor, business coach, and advocate for social and economic change. You don't want to miss this episode.

Thies und Bernd haben für ihre private Weihnachtsfeier in einer Nacht- und Nebelaktion den Kindelsberg erklommen (618,5 m ü. NHN). Oben angekommen, gibt es lecker Essen und Geschenke - Hier hören Sie nun Aufnahmen der geheimen Gespräche. Bernd erzählt zum ersten Mal von seinem Disput mit Jürgen Fliege und wie er beinahe dessen Talkshow übernommen hätte. Thies hat ein Faible für TV-Sendungen, in denen Restaurants wieder auf die Beine geholfen wird. Die beiden entwickeln daraufhin beim Schnitzel ein komplett fertiges Konzept für eine Fernsehshow namens „Pimp my church“, inspiriert von Frank Rosin (und ein bisschen) von Christian Rach. Gegen Ende muss Bernd leider noch damit aufschneiden, dass er vor zwei Woche Sylvester Stallone getroffen hat. Immerhin heuchelt Thies Interesse. Dann wird's zum Schluss bei Creme Brûlée aber wieder versöhnlich, und die beiden wünschen Euch allen: Frohe Weihnachten!

CO Front Range News Hour - 2021-7-27  ->  https://1360khnc.com/shop (Chris & Jerry's CO Hemp Products) https://patriotpost.us/memes/81561-samson-rephael-hirsch-2021-07-24 Guests Zack & Jake of new Freak Red Radio show Sundays @4pm WhatReallyHappened.com Thought for the Day! "Save the trees. We need them to hang the politicians." -- Michael Rivero See omnystudio.com/listener for privacy information.

36. Welcome to everyone’s favorite episode, Fan Monday! We are here to answer your questions, needed advice, first world problems, real world problems, fan fiction, wattpad, etc. Topics include sending someone a text you didn’t mean to, losing friends during quarantine, and blocking someone’s number. We also discuss Olivia Rodrigo’s new song “deja vu” and our excitement for Taylor Swift’s “Fearless (Taylor’s Version)” Want more questions?? Our extended episode is available on Patreon! NEW BRUNCH PATREON TIER: https://www.patreon.com/join/michaelandmaryinthemorning/. Merch: https://www.redbubble.com/people/michaelandmary/shop?asc=u. Follow @michaelandmaryinthemorning on Instagram & don’t forget to subscribe & review us on your free Apple Podcasts app! Hosted by @lifebymichael & @marykantner. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

The team eats and ranks Cannoli, and wonder whether Creme Brûlée should be resurrected or not.

Neste oitavo episódio conversei com a Talita Nascimento, especialista em educação, antiga presidenta do Centro Acadêmico XI de Agosto, que hoje é chefe de gabinete da Dep. Tabata Amaral. Papo interessantíssimo sobre a educação brasileira. Tem ainda Singapura, Creme Brûlée, as patacoadas de Djokovic e nosso tradicional Moro Bueno. --- Send in a voice message: https://anchor.fm/meiahoradomoro/message

Welcome to Episode 91..getting closer to 100!! Today we talk about the rather awesome Gullfoss plugin by Sound Theory...Guitar Strings...gear Alex used at a recent recording...Spotify and the recent $100 million deal with Joe Rogan...recent pedal demos we filmed...Peavey Wiggy - the coolest amp ever...Drum Machines and how Gabor uses them...plus much much more!!   If you are thinking about releasing some music why not use DistroKid to distribute it to pretty much all the major - and less major - online music streaming and download sites AND if you click on the link below you will get 7% off your first subscription and you will help us out a little: http://distrokid.com/vip/superfunawesome Check out Gabor's song here: https://music.apple.com/au/artist/rhoame/1509873478   Also, don't forget to take a photo of what you are looking at RIGHT NOW whilest listening to this podcast and post it on our Facebook page or email it to us...links below!   Send us an email: superfunawesomehappytime@gmail.com   Please make sure to check out our new Facebook Group: SuperFunAwesome Gear Chat   Make sure to check out our YouTube channel here: www.youtube.com/c/TheSuperFunAwesomeHappyTimePedalShow   While you are interwebbing why not swing past our Facebook page and give that a 'Like': www.facebook.com/SuperFunAwesomeHappyTimePedalShow/   Or on Instagram: www.instagram.com/superfunawesomehappytime/   Where we record this stuff: www.facebook.com/PaperbarkRecordingCo/   Or if you prefer Instagram Alex: www.instagram.com/alexrottier/   Gabor: www.instagram.com/tallguywithglasses/    Thanks for listening....please make sure to SUBSCRIBE to our Podcast and YouTube channel...plenty more Podcasts and videos to come!!

Love Is Kind, Day of the Cowboy, Scotch, New Jersey and Creme Brûlée Day Today we honor those rugged, whiskey-drinking, womanizing, manly men... this is starting to sound like an adult film synopsis. Hosted by Sean Michael Beyer and starring the voices of Nick Pasqual, Adam Carbone, with special guest voice, Anna Carbone. Audio edited, designed and mixed by Shadow Mercury. ©2019 Eye Scream Films & Media | http://www.nationaldayriff.com SPONSORED BY: Flatiron Pepper Co http://www.flatironpepper.com Enter the promo code RIFF10 at check out for 10% off your first order!

Who doesn't love creme brûlée? What's this you say, you have never tried it because you are too scared? No, no, This amazing dessert can be made at home with limited equipment and I will walk you through it on this episode! As fair warning though, once you try it, you may believe you have died and gone to dessert heaven!Support the show (https://www.patreon.com/Scratch_Cookingcast)

College Basketball Championship recap and preview for next season. Full coverage on Masters Thursday and outlook for the weekend. NBA playoff preview. NHL playoffs.

Sabria and Iman examined pop culture, education and conflict resolution with our former high school teacher, Dr. Deleah Archer.

It's Friday, July 21st, and today is National Creme Brûlée Day! We're taking the theme for this week's foodie fact from Creme Brûlée - What was the estimated calorie count for the world's largest Creme Brûlée? The answer in this episode! This week we’ve added 6 new items to our inventory. Now in for produce we’ve added a premium Asian style stir fry medley. From the artisan bakery experts at Turano comes a new Brioche Burger Roll. We're adding more options to our line of Burger Maker beef patties with  fresh 5/16″ thick 2.7oz patties. Lastly, in non-foods we’ve added 3 sizes of blue Nitrile gloves from Royal. In this podcast episode we're focusing on growing your takeout business. Earlier in the week I was on the road attending the IFDA Smart conference. There I was met, networked with and shared ideas among our industry partners and peers. Presenting were two keynote speakers who's messages had a important message in common - more about that in the podcast! I also met an individual who shared with me some tips he'd written for restaurants looking to "ramp up" their takeout business, those tips are at the heart of this week's episode. We've posted a blog inspired by those tips on our website, link below. Links and product information mentioned in this episode include our website at www.DennisExpress.com. 7 Tactics for Takeout Sales Growth here - https://www.dennisexpress.com/7-takeout-tactics. And we've got a delicious burger recipe highlighting a great idea featuring our new Turano brioche rolls here - https://www.dennisexpress.com/pub-burger-brioche Subscribe to the Podcast -  Subscribe Now (Subscribe with iTunes)We look forward to your feedback, send an email to podcast@dennisexpress.com!

-Juile's Website | Facebook | Instagram | Twitter | Soundcloud | Podcast-Her new book This Cheese Is Nuts-Her favorite recipes in her book:: Potato Lasagna, Creme Brûlée, Cauliflower Smothered, Mozzarella in brine-Leia Marazavich took all the beautiful photos for the book & this post!-Movie she is loving:: Band Aid -- Daryl (the executive producer) helped name her book-TV show she has been watching: The OA-Mise Non Cafe, La Maree in Paris-if you haven't already listened to the past podcast episode I did with her you can listen here-Music: Shields by Grizzly Bear, Pleasure by Feist-Damanhur spiritual community in Italy-spiritual guru she mentions: Lisa Renee  Cool Things to Check-Out:-The Good Fest will be in L.A. on Feb. 3rd, 2017 !! Get $10 off with the code "KATIEDALEBOUT"-Sign-up for my newsletter to get updates on where I'll be and what I'm loving!-Join the listener Facebook Group-Get my book Let It Out: A Journey Through Journaling or leave a review if you have read it. — Show Sponsors —ElleboxI'm so excited to have Ellebox as a sponsor. They are a company with a mission to bring 100% natural products to woman in an easy and affordable way each month. Plus if you want to they can add some extra self-care goodies to your shipment. AND if you have a young girl in your life (weather it's a daughter, niece, sister, friend, neighbor...) they have created special First Period. This box has everything you need to have a better first period and reduces fear and anxiety around having a menstrual cycle.Ellebox is offering listeners a FREE Essentials Box. I highly recommend giving them a try and sharing their cool product with other women in your life. We care so much about what we put in our bodies and sanitary products shouldn't be any different. Care/OfHave you signed up and tried out Care/Of yet?? If you have tweet me your pics of your cute packs! If not you NEED to give them a try. Why do I love them so much?  Care/Of creates personalized supplement packets for you based on your unique needs and delivers them in daily customized packets for 20% less than comparable brands. They come in cute customizable packages (that have your name on them!) making them easy to take with you on the go and know exactly what to take each day.  It's a win-win-win, you save time, you save money and your optimizing your health specific to YOU.Take the quiz here (it's 100% FREE even if you don't get anything it's worth doing) and enter the code "KATIE" at checkout for 50% off your first order.

This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you're over 40 you can be a character (under 40 and "being a character" just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky. The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home. The name for this coffee in previous years has been a bit of a long one and you might have looked at it and thought, 'oof! Steve that's a bit of a long one!' but I've shortened it a little this year, but let me explain what the different parts mean... 'Costa Rica', I'm sure you can guess, is the country, and then 'Zarcero' is the micro-region/canton of Costa Rica that the coffee comes from. 'Finca La Casa' is the name of the farm that the coffee is grown on. 'Yellow honey' is the processing method, which is a variant of the pulped natural process, and then – finally – 'Caturra' is the varietal of the coffee. This is not your typical Costa Rican coffee by the way, forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level. Gillio has two farms in Costa Rica. This one is called Finca La Casa (which just means 'farm at home'), and it can be found in the western valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age! In the cup expect a lovely sweetness, think white sugar with a spoon of extra sugar added. The complexity comes from it's floral tones, think jasmine and coffee blossom. But the finish is what really makes this coffee, caramelised sugar with a creamy finish, think Creme Brûlée with a lovely toffee note. Country: Costa Rica Region: Western Valley Province: Alajuela Micro-region: Zarcero Farm: Finca La Casa Producer: Gillio Francesa Ferraro Farm size: 2 hectares Altitude: 1,700 m.a.s.l. Varietal: Caturra Workers: 20 harvest pickers, 4-5 farm workers, and 2 mill workers Pulping: 'Penagos' technology from Colombia – fully washed mechanical elimination of mucilage Processing method: Yellow honey Drying method: Raised African beds CUPPING NOTES White sugar, floral, jasmine, coffee blossom, caramelised sugar, Creme Brûlée, toffee. Clean cup: (1–8): 6 Sweetness: (1–8): 8 Acidity: (1–8): 7 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 7 Correction: (+36): +36 Total: (max. 100): 89

This is a coffee grown by the amazing Gillio Francesa Ferraro, a mature guy whom I met on my trip to Costa Rica a couple of years ago. We have a rule at Hasbean that if you're over 40 you can be a character (under 40 and "being a character" just makes you weird). Well, Gillio is the perfect example of a character. The first thing he said to me was that my belly looked as if I ate too much, and that I should lose some weight. I was in the midst of exercising and dieting; his brutal honesty was refreshing, if not a little quirky. The thing that made me smile was that he was driving an old Jeep that was falling apart (he told me it was from the '60s). The best part was that the engine was a Dorman engine built in Stafford, UK. My father-in-law and two brothers-in-law all work at the factory, and it was amazing to be in a foreign location and yet see something so linked to home. The name for this coffee in previous years has been a bit of a long one and you might have looked at it and thought, 'oof! Steve that's a bit of a long one!' but I've shortened it a little this year, but let me explain what the different parts mean... 'Costa Rica', I'm sure you can guess, is the country, and then 'Zarcero' is the micro-region/canton of Costa Rica that the coffee comes from. 'Finca La Casa' is the name of the farm that the coffee is grown on. 'Yellow honey' is the processing method, which is a variant of the pulped natural process, and then – finally – 'Caturra' is the varietal of the coffee. This is not your typical Costa Rican coffee by the way, forget all that has come before; this is a unique cup. It's a Caturra coffee, and is grown at an altitude of 1,700 metres above sea level. Gillio has two farms in Costa Rica. This one is called Finca La Casa (which just means 'farm at home'), and it can be found in the western valley area of Zarcero. The land around his house is rugged and difficult to farm. Gillio manages to get the very best out of it by working the land every day, even at the age of 83. I hope I'm half as active as he is when I get to that age! In the cup expect a lovely sweetness, think white sugar with a spoon of extra sugar added. The complexity comes from it’s floral tones, think jasmine and coffee blossom. But the finish is what really makes this coffee, caramelised sugar with a creamy finish, think Creme Brûlée with a lovely toffee note. Country: Costa Rica Region: Western Valley Province: Alajuela Micro-region: Zarcero Farm: Finca La Casa Producer: Gillio Francesa Ferraro Farm size: 2 hectares Altitude: 1,700 m.a.s.l. Varietal: Caturra Workers: 20 harvest pickers, 4-5 farm workers, and 2 mill workers Pulping: 'Penagos' technology from Colombia – fully washed mechanical elimination of mucilage Processing method: Yellow honey Drying method: Raised African beds CUPPING NOTES White sugar, floral, jasmine, coffee blossom, caramelised sugar, Creme Brûlée, toffee. Clean cup: (1–8): 6 Sweetness: (1–8): 8 Acidity: (1–8): 7 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6 Overall: (1–8): 7 Correction: (+36): +36 Total: (max. 100): 89