Podcasts about crostini

Crostini with triple crème cheese, roasted grapes and walnut 1 ciabatta loaf 200g red seedless grapes, removed from stem 1 tablespoon oil 1 teaspoon seasalt 1 teaspoon finely chopped rosemary 2 rounds triple crème cheese 4 walnut halves Slice the bread as thinly as you can with a serrated knife and place on a couple of baking trays. Bake in a 180°c oven until crisp and golden – about 10 minutes. Cool. Place the grapes into a baking dish and drizzle over the oil. Scatter over the salt and rosemary and place in a 180°c oven for about 25 minutes or until the grapes are blistered. Cool. To serve – slice the cheese thinly and place on a crostini, top with a few grapes and then finely grape walnut on top. Crostini can be made in advance and stored in an airtight container. The grapes can be stored in the fridge for up to a fortnight.Crostini with local prawns, roast tomato, chilli and horseradish1 ciabatta loaf 1 x 350g pack frozen local prawns, defrosted Juice and zest 1 lemon 1 teaspoon salt 250g cherry tomatoes, halved 1 tablespoon oil ( I used a basil rapeseed oil) 1 teaspoon finely chopped red chilli or chilli paste 1 tablespoon horseradish sauce 75g mayonnaise 75g sour cream Salt and pepper to taste Citrus balsamic pearls and dill fronds to garnish Prepare the crostini as above. Fill a pan with half a thumb depth of water and season with half a teaspoon of the salt. Add the lemon juice and zest and bring to a simmer. Add the prawns, cook for a minute then turn off the heat. Leave for 2 minutes then drain and cool. Place the cherry tomatoes in a baking dish and drizzle over the oil and remaining salt. Cook in a 180°c oven for about 20 minutes. Cool. Mix the prawns with the cherry tomatoes (strain off the juice), chilli, horseradish, mayo and sour cream. Mix well and check seasoning. Spoon onto the crostini and garnish with the dill and balsamic pearls.

Der Rückblick zum Supper Club No. 9 mit Carolin im Weingut Lingen in Bad Neuenahr https://www.weingut-lingen.de/ Hier das Menü FINGERFOOD „Schnecken Toast“ aus den 70er Gefrorenes Eigelb & Hühnerhaut Crostini, Zitronen-Abrieb Hühnerhaut-Suppe mit Schnittlauch Pinot Noir Blanc de Noir Sekt extra brut *** BEI DER STANGE BLEIBEN Weiße Spargelmousse mit Senfkresse Lauwarmen Spargelsalat & Vinaigrette Bärlauch Öl gebeiztes gehobeltes Eigelb Butter-Croutons 2023 Blanc de Noir OHSE HELLE BUJUNDE trocken *** SMOKE ON THE BEACH Jakobsmuschel & Forellenkaviar im Glas geräuchert Creme Double Sauce Dillöl Lauch & Möhre 2022 Ahrweiler Weißburgunder Ortswein trocken *** I CAN HENDL IT Baobun mit gebratenem Polofino vom Maishähnchen https://deingefluegel.de/products/kikok-pollo-fino Hoisin Erdnuss Sauce Gepickelte Gurke Kimchi-Sesam Spitzkohlsalat 2022 Neuenahrer Frühburgunder Ortswein trocken 2023 Neuenahrer Sonnenberg Riesling Kabinett *** MOUTHWASH Holunderblüten-Sorbet mit Limetten-Abrieb *** MAR Y BOSQUE Dryaged Kotelette vom Schwäbischhällischen Schwein & gebratner Oktopus Oliven-Knoblauch-Kartoffelstampf Pimentos de pequillo - Paprika aus San Sebastian als Gemüse & Sauce Aus der Schatzkammer: 2018 Portugieser „L“ trocken *** GEH NUSS VOLL Vanielleeis, kandierte Walnüsse Haselnuss Segel Aprikosen-Ragout 2023 Rosé mild

From Crostini to Croutons, this episode of Big Blend Radio's EAT, DRINK & BE MERRY show features Ivan Flowers, a 5-Star Chef and Culinary Instructor who shares how to use French Bread in recipes, and  how to make his Warm Red Pepper & Mozzaella Crostini recipe. See Chef Ivan's recipe here: https://blendradioandtv.com/listing/warm-red-pepper-mozzarella-crostini/  Also part of Big Blend Radio's "Big Daily Blend" podcast, this episode celebrates National French Bread Day (March 21).

From Crostini to Croutons, this episode of Big Blend Radio's EAT, DRINK & BE MERRY show features Ivan Flowers, a 5-Star Chef and Culinary Instructor who shares how to use French Bread in recipes, and how to make his Warm Red Pepper & Mozzaella Crostini recipe. See Chef Ivan's recipe here: https://blendradioandtv.com/listing/warm-red-pepper-mozzarella-crostini/ Also part of Big Blend Radio's "Big Daily Blend" podcast, this episode celebrates National French Bread Day (March 21). Hosted on Acast. See acast.com/privacy for more information.

Italian Expert, Author and Culinary Influencer Anna Gass is back! Gracing us once again with her passion and talent and waxing poetic on her new cookbook…that is seriously scrumptious. Italian Snacking is filled with snacks from all 20 regions in Italy and the most fabulous bites. From Merenda to Crostini to Aperitivi, Anna knows Italian small plate ethos. Her recipes are top-rated on NYT Cooking, she's delightful and inspiring and you don't want to miss it~

LorAnn Oils™ is a Premium Essential Oils & Flavorings company that's been around since 1962. Be sure to check them out at www.lorannoils.com or on IG @lorannglobal. Also be on the lookout for the official cookbook for recipes you can follow at home!See omnystudio.com/listener for privacy information.

Three Italian snacks are making their way to the You Tried Dat?? tasters' mouths: Tarrallini al Pesto, San Carlo Crostini Dorati, and Barratti & Milano Cremino.  Will any of the snacks make them say "Mamma Mia?"  They also discuss some of Leonardo Da Vinci's less famous inventions and the dark side of Super Mario before returning, once again, to read some of the best of Nextdoor.  Follow us on Instagram to see pictures of the snacks @youtrieddat.

Wer sich intensiv mit Wein beschäftigt, stolpert früher oder später über den Begriff Terroir. Schwierig auszusprechen, aber unaussprechlich wichtig – denn letztendlich sind es die Böden und das Klima, die einen Wein maßgeblich prägen. Warum das so ist, und warum ein Rheingauer Riesling eben wie ein Rheingauer Riesling schmeckt und nicht wie jeder andere Weißwein? Die Antwort darauf gibt Lou in dieser Folge. Wein der Woche: Les Aromes de France Syrah IGP https://bit.ly/3sexzFw Typische Nase, die einen an Blaubeeren, Zwetschgen, gehackte Vollmilch Schokolade, grünen Pfeffer und einen Hauch Tabak erinnern lässt. Im Geschmack überzeugt er mit seiner Würze und der mittelkräftigen Tannin – und Säurestruktur. Damit passt er perfekt zu gegrillten Lammkoteletts und Couscoussalat oder zu Gerichten mit viel Umami – wie krosse Crostini mit Linsencreme und gebratenen Pilzen. Frage der Woche: Welcher Flaschenverschluss ist der ökologisch nachhaltigste? „Anders als oft vermutet, hat die Korkeiche die bessere CO2-Bilanz. Als nachwachsender Rohstoff trägt sie zur Reduzierung der Umweltauswirkungen bei. Während ihres Wachstums bindet die Korkeiche CO2 aus der Luft und lagert es in ihrem Gewebe ein, was dazu beiträgt, Treibhausgasemissionen zu verringern.” - Lou Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein: https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gerne an cheers@edeka.de. Wir freuen uns, von Dir zu hören – Cheers! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gerne auf Instagram: https://www.instagram.com/cheers_weinpodcast/

Wie wähle ich die richtigen Weine aus, erst Rot- oder doch lieber Weißwein, und welche Gläser sollte ich unbedingt im Schrank haben? In dieser Cheers!-Folge dreht sich alles um die Weinverkostung in den eigenen vier Wänden. In drei Flights führt Lou Dich und das Live-Publikum Schritt für Schritt durch alle notwendigen Steps. Außerdem gibt Lou Profi-Tipps zur optimalen Vorbereitung und verrät, was Du tun kannst, wenn der Korken mal stecken bleibt. Weine der Woche: Bio Pinot Grigio: https://bit.ly/45yhlpg Grauburgunder in Deutschland, Pinot Gris in Frankreich und Pinot Grigio in Italien – viele Synonyme, eine Rebsorte! Der italienische Klassiker erinnert in der Nase an reife Sommerbirnen, weißen Pfirsich, Cantaloupe-Melone und würzigen Ingwer. Mit seinem fruchtigen Charakter und der animierenden, aber unaufdringlichen Säurestruktur ist er ein echter Allrounder, der einfach immer geht. Aber auch zu knackigen Sommersalaten mit gegrillten Pfirsichen, zu knusprigen Supplí mit Mozzarella oder zu Pizza Hawaii liefert er eine Spitzenperformance ab. Sauvignon Blanc Neuseeland Marlborough: https://bit.ly/3NXQIC9 Dieser Weißwein aus der Rebsorte Sauvignon Blanc profitiert von den vorherrschenden klimatischen Bedingungen in Neuseeland. Aromen von Stachelbeere, Grapefruit und Passionsfrucht machen den Sauvignon zu dem perfekten Begleiter zu Meeresfrüchten und Fischgerichten oder zu Gerichten, die die grünen Aromen des Weins widerspiegeln, wie z.B. ein Risotto mit grünem Spargel. Aber auch Solo toll! Scheurebe Qualitätswein Rheinhessen weiß: https://bit.ly/3HhmbhB Genau wie Sauvignon Blanc gehört auch die Scheurebe, der auch gerne als der deutsche Sauvignon Blanc bezeichnet wird, zu den Aroma – bzw. Bukettrebsorten. Charakteristisch ist der exotische Duft nach Zitrusfrüchten, Mango, Maracuja und Johannisbeeren. Sehr oft werde Weine der Rebsorte Scheurebe süß oder lieblich ausgebaut, letztere Geschmacksrichtung trifft auch auf dieses Exemplar zu. Genial zu leicht pikanten Gerichten der vietnamesischen und chinesischen Küche oder zu würzig-fruchtigen Currys. Les Aromes De Frances Syrah Pays d´Oc IGP rot: https://bit.ly/3sexzFw Typische Nase, die einen an Blaubeeren, Zwetschgen, gehackte Vollmilch Schokolade, grünen Pfeffer und einen Hauch Tabak erinnern lässt. Im Geschmack überzeugt er mit seiner Würze und der mittelkräftigen Tannin – und Säurestruktur. Damit passt er perfekt zu gegrillten Lammkoteletts und Couscoussalat oder zu Gerichten mit viel Umami – wie krosse Crostini mit Linsencreme und gebratenen Pilzen. Overseas Shiraz Australien rot: https://bit.ly/3gvfmhg Typische Nase, die einen an Waldfrüchte wie Blaubeeren, Johannisbeeren und Erdbeeren sowie gehackte Vollmilch Schokolade und eine Spur grünen Pfeffer erinnern lässt. Im Geschmack überzeugt dieser Shiraz (aka Syrah) aus dem Süden Australiens mit seinem anschmiegsamen Charakter und Fruchtigkeit. Tipp: leicht gekühlt servieren! Robert Weil Junior Grauburgunder Unique: https://bit.ly/3OXhziS Grauburgunder wie er im Buche steht. Klassische Aromen von Pfirsich, Zitronenzeste, Melone und Mandeln. Genauso unaufdringlich wie in der Nase verhält sich dieser Grauburgunder auch am Gaumen. Erfrischend, aber mit einer unaufdringlichen Säurestruktur. Ob zu fruchtigem Geflügelsalat wie bei Oma, zu Pasta al Limone, zur Brotzeit oder ganz einfach nur so Genau das Richtige für Deine Weinprobe und zum Üben von Verkostungen: Das Cheers! Aromarad https://www.edeka.de/services/edeka-medien/cheers-podcast/index.jsp Lust auf den perfekten Weinmoment? Mit den Cheers! Weinplaylisten findest Du tolle Musik zu jeder Flasche Wein: https://open.spotify.com/user/31umv65e2qkqtw3xamou2qwcoska Möchtest Du uns eine Frage stellen, etwas loswerden oder ein Thema vorschlagen? Dann schreib uns gern an cheers@edeka.de. Wir freuen uns, von Dir zu hören! Weitere Infos zu unserem Podcast findest Du unter edeka.de/cheers. Besuche uns auch gern auf Instagram: https://www.instagram.com/cheers_weinpodcast/

This week the hosts discuss the negative effects "forever chemicals" (PFAS) have on our lives, and they look at how meditation can help us make fewer mistakes. Plus, they share a delicious recipe for sweet potato pomegranate crostini.

Herzlich Willkommen bei BISSFEST - Der Kochcast! Bock, auf richtig geile Küche? Dann ab dafür! In dieser Woche kochen Nina-Carissima Schönrock und Kevin Kecskes mit euch etwas, das ihr lieben werdet. Geht fix, schmeckt lecker und lässt sich quasi sogar aus Resten zubereiten: PILZ CROSTINI mit Bauernbrot und altem Balsamico. Was ihr dafür braucht: 1 Scheibe Bauernbrot pro Person (gern vom Vortag) 2 Zehen Knoblauch 200g Champignons Thymian Salz Pfeffer Wir blicken gemeinsam aufs neue Jahr, halten noch mal inne, was 2022 passiert ist und geben euch einen Einblick darüber, wie die Jahresplanung bei uns wirklich aussieht. +++++ Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de Alle Infos zu dieser Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! #bissfest #kochcast Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

As everything around this time of year seems to revolve around stuff you either drink or eat, we have decided to suspend our regularly scheduled programme to offer you a small Christmas gift from your friends at What's Up Tuscany. Given that not everyone received a plane ticket to Pisa from Santa and that we have nowhere near the wealth needed to invite you all to our house, we have come up with the next best thing.If you listen to the entire episode, you will have everything you need in order to recreate the best Christmas or New Year's meal EVER, 100% original Tuscan style. While we may very well not be Michelin starred chefs, Tuscan cuisine never cared much about them. It's all about the heart you pour into your dishes and how much you respect our traditions. As we're talking about a festive meal, we haven't scrimped on anything. You will find a starter, a pasta dish, a meat course, a vegetable side dish and, of course, some great dessert. From detailed instructions to little tricks of the trade, now you have everything you need to satisfy that little craving for some Tuscan flavour.It is not just a random selection of this land's favourite dishes, it is quite personal. It's what we would like to have on our table when Christmas Day comes, what we dreamed of when we were living very far away from our homeland. In our perfect menu there's a bit of everything: from the best crostini you will ever eat to one of Tuscany's best pasta ripiena, to the venison good enough to sustain a 40 years old festival to the richest vegetable dish you've ever seen to a detailed guide on how to bake yourself Tuscany's most favourite cookie.In fact, we're so sure about these recipes that they come with our personal guarantee. You can't ask for much more than that :-)While we appreciate everyone listening from all over the world, we would really love to know you better. That's why we have finally decided to spend a bit more time and effort on our Twitter account. We post multiple times a day on everything Tuscany related: from pictures of our land to travel tips, bars and restaurants locals swear by, practical advice to quirky stuff like a guide on the most useful Tuscan idioms you need to survive this land. You can find us at @Whatsuptuscany, we can't wait to meet you all.Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyLINKS TO SOURCES (ITALIAN ONLY)https://www.itstuscany.com/it/ricetta-dei-tordelli-della-versilia/https://it.julskitchen.com/toscana/la-cucina-di-nonna-menna-i-crostini-di-milzahttps://ricetta.it/sformato-di-cardihttps://valdichianaeating.shop/cucina-toscana/i-dolci-della-tradizione-natalizia-in-valdichiana-senes/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)WUFO - Hyde Park (Instrumental)Inova - Seamonster (Instrumental)Wayne John Bradley - Pick You Up (Instrumental)Inova - Paradise (Instrumental)Render - Prism (Instrumental)Wayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/argofox/wufo-hyde-parkhttps://soundcloud.com/argofox/inova-seamonsterhttps://soundcloud.com/ayneohnradley/pick-you-up-slow-poprock-style-instrumental-creative-commonshttps://soundcloud.com/argofox/inova-paradisehttps://soundcloud.com/argofox/render-prismhttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Visto che di questi tempi la testa di tutti va alla lista della spesa da fare prima dell'orgia culinaria chiamata Natale, abbiamo deciso di mettere da parte i nostri soliti episodi per offrirvi un piccolo regalo da parte di tutti noi a What's Up Tuscany. Visto che non tutti hanno ricevuto un biglietto aereo per Pisa da parte di Babbo Natale e che non abbiamo abbastanza soldi per invitarvi tutti a casa nostra, ci è venuto in mente qualcosa di particolare. Se ascolterete l'intero episodio avrete tutto quello di cui avete bisogno per fare a casa vostra il miglior pranzo di Natale di tutta la storia, con denominazione di origine toscana garantita al 100%.Non importa che nessuno di noi non sia certo un cuoco stellato; la nostra cucina della Guida Michelin se n'è sempre fregata, quello che conta davvero è l'amore che metti nei piatti e quanto rispetti le nostre sacre tradizioni. Visto che è un pranzo di gran festa, non abbiamo badato a spese. Si va dall'antipasto al primo, al secondo di carne, ad un ricco contorno e, ci mancherebbe altro, ad un dessert da leccarsi i baffi. Dalle istruzioni passo per passo ai piccoli segreti del mestiere, troverete tutto quel che vi serve per farvi passare per qualche ora la vostra voglia di Toscana. Non si tratta di una lista dei piatti più popolari dalle nostre parti, è molto più personale. Sono i piatti che vorremmo avere il giorno di Natale, quelli che sognavo quando vivevo lontano dalla mia piccola patria. Nel nostro menu perfetto c'è un po' di tutto: dai migliori crostini della storia ad una delle paste ripiene più gustose, al piatto di cacciagione talmente buono da alimentare una fortunata sagra per 40 anni, ad un contorno di verdure ricchissimo fino alla guida per cucinare da soli il dolcetto più buono di Toscana. Siamo talmente sicuri di queste ricette da accompagnarle con la nostra garanzia personale. Cosa volete di più? Un Lucano? :-)Naturalmente ci fa piacere che ci ascoltiate in così tanti ma vorremmo davvero conoscervi meglio. Ecco perché abbiamo deciso di dedicare più tempo al nostro account Twitter. Postiamo diverse volte al giorno su tutto quel che riguarda la Toscana; dalle foto degli angoli più belli ai consigli di viaggio, dai bar ai ristoranti preferiti dalla gente del posto a roba più pratica. Ogni tanto postiamo anche spiegazioni delle parole più curiose del nostro vernacolo. Ci trovate su @Whatsuptuscany, non vediamo l'ora di conoscervi!Email: podcast@larno.itFacebook: https://www.facebook.com/larno.itTwitter: @arno_it / @WhatsupTuscanyI LINK ALLE FONTIhttps://www.itstuscany.com/it/ricetta-dei-tordelli-della-versilia/https://it.julskitchen.com/toscana/la-cucina-di-nonna-menna-i-crostini-di-milzahttps://ricetta.it/sformato-di-cardihttps://valdichianaeating.shop/cucina-toscana/i-dolci-della-tradizione-natalizia-in-valdichiana-senes/BACKGROUND MUSICPipe Choir - Bom Bom Breakthrough (Instrumental)WUFO - Hyde Park (Instrumental)Inova - Seamonster (Instrumental)Wayne John Bradley - Pick You Up (Instrumental)Inova - Paradise (Instrumental)Render - Prism (Instrumental)Wayne John Bradley - Blues Rock Original InstrumentalAll released under Creative Commons Attribution 4.0 International Licensehttps://soundcloud.com/pipe-choir-2/pipe-choir-bom-bom-breakthrough-creative-commons-instrumentalhttps://soundcloud.com/argofox/wufo-hyde-parkhttps://soundcloud.com/argofox/inova-seamonsterhttps://soundcloud.com/ayneohnradley/pick-you-up-slow-poprock-style-instrumental-creative-commonshttps://soundcloud.com/argofox/inova-paradisehttps://soundcloud.com/argofox/render-prismhttps://soundcloud.com/ayneohnradley/blues-rock-original-instrumentalcreative-commonshttp://www.pipechoir.com/

Crostini 全線結業，我第一時間聯想到係 1997/98 年 亞洲金融風暴 摺埋嘅超群。今集 Podcast 主要想講 泡沫經濟 同 預售式消費 嘅關係。另外一個想分享嘅題目，就係企業嘅生存。一般企業，遇到經濟不景；首先會開源節流，而唔係突然死亡。企業通常會用盡各種方法，但如果都經營唔到落去，最後先至會被動地被債權人清盤。所以只可以話，突然死亡嘅企業，唔正常。此外，賣西餅當然不及賣股票好搵。泡沫經濟之下，由於賣股票實在太好搵，所以賣西餅只係手段，賣股票先係目的。但如果見到最終無得賣股票，好自然就連西餅都懶得去賣。對於消費者來講，泡沫經濟未必唔係好事。重點係，記住，幫趁還幫趁，有便宜就一定有代價。 預售式消費 ，通常都會以折扣吸引消費者；但價錢最終都係由店方去訂，所以折扣都只不過係表面上嘅好處。但對於已經預先實現咗收入嘅店方，就等於無利息支出之下，得到融資。錢到手，自然就會心思思，攞呢筆錢去搵轉快錢。最後，如果歷史係教訓 ，通常類似嘅倒閉事件，一不離二，二不離三；呢個亦都意味經濟寒冬嘅開始。 This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit leesimon.substack.com/subscribe

Egal ob das Gemüse noch lauwarm ist oder schon kalt: die leckeren Crostini mit Ofengemüse schmecken auf jeden Fall. Von Michael Knoche.

100 seconds Foodcast with Chef Walter Potenza on crostini the popular bread appetizers. Www.flavorsandknowledge.com --- Send in a voice message: https://anchor.fm/walter-potenza/message Support this podcast: https://anchor.fm/walter-potenza/support

Pues eso. Que me he adquirido un micrófono nuevo para poder aislarme un poco de los ruidos que me rodean. Aún con muchas cosas que aprender de el, es muy diferente un micrófono dinámico de uno de condensador. Pero para eso estamos aquí 😃 Todo grabado desde mi Chromebook, junto a Audacity en Crostini y HiQ MP3 Recorder en Android.

This week the hosts discuss the negative effects "forever chemicals" (PFAS) have on our lives, and they look at how meditation can help us make fewer mistakes. Plus, they share a delicious recipe for sweet potato pomegranate crostini.

Giada De Laurentis is making a fun and delicious appetizer — pear crostini. Plus, Jenna Bush Hager and Willie Geist are chatting with Reba McEntire about her new tour and so much more! Also ahead, two-time Tony winner Sutton Foster on how her new book “Hooked: How Crafting Saved My Life” helped her navigate life's toughest moments.

Join Caroline Wilson (from Hotel Quarantine) and Corrie Perkin for Ep 172.Thanks to Red Energy we're inviting you to have a Farewell to Quarantine drink and chat with Caro and Corrie via Zoom next Monday the 24th of May at 6pm. To register - email Producer Jane via feedback@dontshootpod.com.au to receive the exclusive Zoom link.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week we discuss;Corrie's Mini-break and The Flophouse phenomenonThe Fortress Australia DebateWhat it takes to be a successful AFL Club president in 2021In the Cocktail Cabinet for Prince Wine Store - Myles joins us to talk 'Winter Whites' including Wanted Man Marsane Roussane Viognier 2013. Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world. Corrie's Crush of the Week for Red Energy is Lauren Jackson. In BSF Caro and Corrie recommend;Love In Five Acts by Daniela Krien - available at My Bookshop HERE.Smother on ABC TV Crostini with Mushrooms, Prosciutto and Blue Cheese (recipe HERE or below). In 6 Quick Questions we chat about the Friends reunion, anticipated public events (Caro's looking forward to seeing Deb Conway at the Palace on May 28th, tickets HERE), Paddington v Citizen Kane and the spin emenating from Richmond FC this week. Designer Clothing Event. Anna from the Op Shop invites you to join the Sacred Heart Mission Op Shop for their special event bursting with designer clothes, jewellery and accessories with drinks and nibbles. Saturday 29th of May 10am - 5pm, 110 Commercial Rd, Prahan.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Thanks to Clementine Donohoe for additional social media support. You can follow @clemmiedonohoe on Instagram HERE.Crostini with Mushrooms, Prosciutto, and Blue CheeseIngredientsMAKES ABOUT 18 SERVINGS3tablespoons butter1/2 pound fresh shiitake mushrooms, stemmed, caps chopped4 ounces crimini mushrooms, chopped2 garlic cloves, minced1/2 cup whipping cream1/2 cup crumbled blue cheese (about 2 ounces)1/2 tablespoons chopped thinly sliced prosciutto (about 2 1/2 ounces)18 1/2-inch-thick diagonal bread slices cut from 1 sourdough baguetteChopped fresh parsleyPreparationStep 1Melt butter in heavy large skillet over medium-high heat. Add all mushrooms and garlic and sautè until mushrooms are cooked through and brown, about 10 minutes. Add cream and boil until liquid is completely absorbed, about 2 minutes. Remove from heat. Add blue cheese and stir until cheese melts. Mix in prosciutto. Season to taste with salt and pepper. Transfer mushroom topping to bowl. DO AHEAD Mushroom topping can be made 1 day ahead. Cover and refrigerate.Step 2Preheat oven to 375°F. Arrange bread slices on baking sheet. Bake until just golden, about 5 minutes. Mound 1 generous tablespoon mushroom topping on each slice. Return to oven; bake until topping is heated through, about 6 minutes. Sprinkle with chopped parsley.

Un mio amico cosmonauta è stato sul pianeta x213, e mi ha portato per ricordo il menù di un ristorante di lassù. Ve lo ricopio tale e quale: ANTIPASTI Ghiaia di fiume in salsa di tappi - Crostini di carta asciugante Affettato di carbone MINESTRE Rose in brodo [...] Continue reading

Un mio amico cosmonauta è stato sul pianeta x213, e mi ha portato per ricordo il menù di un ristorante di lassù. Ve lo ricopio tale e quale: ANTIPASTI Ghiaia di fiume in salsa di tappi - Crostini di carta asciugante Affettato di carbone MINESTRE Rose in brodo [...] Continue reading

Un mio amico cosmonauta è stato sul pianeta x213, e mi ha portato per ricordo il menù di un ristorante di lassù. Ve lo ricopio tale e quale: ANTIPASTI Ghiaia di fiume in salsa di tappi - Crostini di carta asciugante Affettato di carbone MINESTRE Rose in brodo [...] Continue reading

Un mio amico cosmonauta è stato sul pianeta x213, e mi ha portato per ricordo il menù di un ristorante di lassù. Ve lo ricopio tale e quale: ANTIPASTI Ghiaia di fiume in salsa di tappi - Crostini di carta asciugante Affettato di carbone MINESTRE Rose in brodo [...] Continue reading

Messa in voce di Gaetano Marino Un mio amico cosmonauta è stato sul pianeta x213, e mi ha portato per ricordo il menù di un ristorante di lassù. Ve lo ricopio tale e quale: ANTIPASTI Ghiaia di fiume in salsa di tappi - Crostini di carta asciugante Affettato di carbone MINESTRE Rose in brodo [...]

Tutti i venerdì dalle 11.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi Coppola! CREMA DI ZUCCA E ZEN

Another Google project meets an untimely demise, but we find the silver lining. Plus new Matrix goodies, why AWS is investing in Blender, and more.

Another Google project meets an untimely demise, but we find the silver lining. Plus new Matrix goodies, why AWS is investing in Blender, and more.

Another Google project meets an untimely demise, but we find the silver lining. Plus new Matrix goodies, why AWS is investing in Blender, and more.

Feine Gerichte mit winterlichen Aromen bei SWR4 kocht

von Sternekoch Paul Ivic Er ist einer von nur vier vegetarischen Sterneköchen weltweit: Paul Ivic, Chef der Küche im "TIAN" in Wien, Geschäftsführer des "TIAN" in München. Den Gemüse-Pionier macht es trotzdem glücklich, dass der Papa ihm regelmäßig Tiroler Speck nach Wien schickt, außerdem isst er immer noch am liebsten Speckknödel von Mama :-). Denn ja, er isst auch Fleisch, aber selten - und wenn, dann muss es besonders hochwertig sein. Jetzt, wo er auch Vater ist, macht er sich umso mehr Gedanken um unsere Lebensmittel. Schlechtes Essen macht ihn krank, sagt er doppeldeutig. Warum vegetarisches Essen so viel mehr kann, als nur Beilage sein - ihr erfahrt es, wenn ihr rein hört. Die Zutaten und Küchentools wie immer im PDF. Einfach drauf klicken und loslegen, eure Claudia.

Carciofo di Gerusalemme, rapa tedesca o girasole del Canada... Sono tanti i nomi e, come vedremo, anche gli usi e le proprietà del topinambur, un tubero che in Italia è molto usato soprattutto in Toscana e in Piemonte, ad esempio nella bagna cauda. Chissà se anche un pugliese Doc come Lino Banfi apprezza questo ingrediente e se lo abbinerebbe ad un piatto nella sua Orecchietteria romana. Sottoponiamo questo ingrediente anche a due grandi chef: dal siciliano Ciccio Sultano, due stelle Michelin del Ristorante Duomo di Ragusa e a Marco Sacco, altre due stelle al Piccolo Lago di Verbania e qual èuno dei suoi piatti più famosi? Il topinambur in tre consistenze! Nello Spazio News di oggi, il presidente di Fondazione Slow Food Piero Sardo dà appuntamento agli ascoltatori nei tantissimi Presìdi aperti in tutta Italia domenica 18 ottobre, per celebrare la bellezza della biodiversità promossa e difesa da Slow food in vent'anni di attività. Menù del giorno: - Crostini di topinambur, maionese, capperi e olive - Topinambur, maggiorana, filetto d vitello e salsa al grana padano - Topinambur alla senape, trota in salagione e fave di cacao

Quattro ricette extravergine-mascarpone: l’abbinamento olio/formaggio spesso non viene preso in considerazione nella cucina contemporanea. Eppure le 538 varietà di olive catalogate e in produzione in Italia offrono un bouquet di profumi e sapori così vario e ampio che non è poi così difficile abbinare l’extravergine alla maggior parte dei formaggi italiani, mascarpone compreso!

Quattro ricette extravergine-mascarpone: l’abbinamento olio/formaggio spesso non viene preso in considerazione nella cucina contemporanea. Eppure le 538 varietà di olive catalogate e in produzione in Italia offrono un bouquet di profumi e sapori così vario e ampio che non è poi così difficile abbinare l’extravergine alla maggior parte dei formaggi italiani, mascarpone compreso!

There must be more than a million delicious ways to enjoy figs in the height of their glory, (the month of September)! I ultimately landed on this simple antipasto because...To get the recipe and read more about fig crostini, join me on patreon here!In this episode:Revel in the glory that is a fresh figMake Fig Crostini!Listen to me struggle to remember English wordsQuestions or comments about the recipe? Suggestions for our next episode? Get in touch via Instagram @italiandishpodcast or send us an email at contact@italiandishpodcast.comBuon appetito! Ciao!Support the show (https://www.patreon.com/italiandish?fan_landing=true)

The past, present and future of Linux on Arm. The major challenges still facing full Linux support, and why ServerReady might be a solution to unify Arm systems. Plus we chat with the Manjaro team about recent changes. Chapters: 0:00 Pre-Show 0:58 Intro 2:01 Terminal 2.0 in ChromeOS 4:41 Manjaro's Process Problems 13:49 Manjaro Sneak Peaks 15:41 Weekend Manjaro Journey 21:02 Housekeeping 22:09 ARM on Linux 24:01 The History of ARM 28:16 Single Board Computing Revolution 31:47 ARM Reaching into the Present 33:17 The Future of ARM 36:42 Not Everyone Loves ARM 43:01 Wants and What Ifs 48:30 App Pick: tuptime 49:48 App Pick: s-tui 50:21 Outro 51:36 Post-Show Special Guests: Brent Gervais, Dalton Durst, Drew DeVore, Jeremy Soller, Marius Gripsgard, Neal Gompa, and Philip Muller.

Dieser herzhafter Brotaufstrich aus feinen Wachsbohnen eignet sich hervorragend als Begleiter für Crostini und Co. und wird so zu einer wunderbaren Vorspeise.

Join me as we talk cannibalism, Dr. Hannibal Lecter, and I share my method for making a tasty chicken-liver and fava bean crostini! Check out my blog at: www.foodinbooks.com Like me on Facebook at: www.facebook.com/foodinbooks Follow me on Instagram at: www.instagram.com/foodinbooks

Hey! I Gotta New Book Episode 2 Galactic Hot Dogs The Wiener Strikes Back Written by Max Brallier, Illustrated by Rachel Maquire and Nichole Kelley The Second Sensational episode of Hey! I Gotta New Book, Richard and Logan review Galactic Hot Dogs Book 2 : The Wiener Strikes Back by Max Brallier . Logan's gotta new book, and he's taking it and his cousin Richard to the Circus. The Space Circus. The boys discuss the continued adventures of Cosmoe, Humphree, and Princess Dagger aboard the Neon Wiener, a flying food truck. The crew spend some time at Crostini's Cosmic Carnival and chaos happens. Richard and Logan give us the breakdown of the main plot, and discuss the bad guys of this monstrous adventure; in their own way. Can Cosmoe save his comrade? Will Princess Dagger get her mother Queen Dagger off her back? Will Hot Dog's be consumed? Find out from Logan and Richard in this episode of Hey! I gotta new book Podcast. Follow us on Twitter, and Facebook @HeyIGottaBook Executive Producers: Dusty Simoni & Matt Downs Announcer & Editor: Dusty Simoni Technical Director: Matt Downs This has been a DS production Title theme song : Speed Racer by Blake (c) copyright 2015 Licensed under a Creative Commons Attribution Noncommercial (3.0) license. http://dig.ccmixter.org/files/blakeht/49288

Qualcuno ha mangiato qualcuno no

This week on The Chrome Cast, we're exploring a couple seemingly-unconnected ideas that actually tie into one another quite well. First up is the heightened interest in Linux apps on Chrome OS. While we've been tracking along with the development of Crostini since before it was actually a thing, it's been a while since we've really dug into what Chromebooks are capable of with Linux. As part of that renewed effort, we've launched Command Line, where we are focusing more on what users can do and get done with Linux apps on their Chromebook. In the second part of the show, we get into the upcoming tablet renaissance that looks to be on the horizon for Chrome OS. Sure, there have been attempts at Chrome OS tablets and detachables before, but they never quite worked out. What Lenovo (and likely many others after them) is offering up in the IdeaPad Duet Chromebook could fundamentally change the conversation around productive tablets when paired up with all the tweaks Google is making to the OS in terms of tablet-focused features. Notable Links The Command Line: Getting started with Linux apps on your Chromebook On the run to 100K: the biggest giveaway in Chrome Unboxed history Linux apps on Chromebooks may be reason enough for external GPU support Installing a Linux desktop on your Chromebook [VIDEO] The iPad Pro's trackpad-wielding keyboard tells me Lenovo's upcoming Chrome OS tablet is onto something Chrome tabs are getting a huge overhaul for Chromebooks in tablet mode How to perform a quick app switch in Chrome OS tablet mode --- Support this podcast: https://anchor.fm/chromeunboxed/support

Jenny Curtis, Chris Porter, Micky Shiloah, and Kuali'i Wittman realize they shouldn't be recording a podcast because Chris dropped his crostini in the last ‘Flaming New Year.’ RULE: Whenever someone travels, they must do so by a different type of bird for each instance. Learn more about When Last I Left: https://www.curtco.com/whenlastileft And follow us: Facebook: https://www.facebook.com/whenlastileft Instagram: https://www.instagram.com/whenlastileft Twitter: https://www.twitter.com/whenlastileft

Caroline Robitaille: From playing in her Italian grandmother’s garden with full access to her restaurant, to becoming a trained Natural Chef, Caroline learned early the value of family, community and breaking bread together. And yes, always with Olive Oil present. When she was sixteen Caroline’s grandmother took her to meet family in Lucca, Italy. It was at that time she fell so deeply in love with her Italian heritage. Caroline shares her recipe for our Harvest Celebration appetiser: A fig and Goat's cheese Crostini. Further information can be found on the web page.

Join Caroline Wilson and Corrie Perkin for Ep 108 - 'Hands Off the Six Wives, Caro'.  Tickets are ON SALE NOW for our Live Christmas Podcast Event WHEN – Tuesday December the 10th, 6.30pm – 8.30pm with special guests Peggy O'Neal, Anna from the Op-Shop and Julia Wilson.  WHERE – the rooftop at Bells in South Melbourne.   HOW TO BOOK – Tickets are $80 and include food and drinks. Please email Tara via events@crocmedia.com or phone (03) 8825 6605 to book your tickets now!   Monica Lewinsky spoke at the Wheeler Centre  on the weekend and Caro and Corrie share their thoughts the compelling discussion addressing issues of feminism and sexism.  Former PM Tony Abbott was the guest of honour at a tribute dinner last week to mark his 25 years in politics - we reminisce about PM's who have retired gracefully (or not!).  Caro's 'Crush of the Week' is her mother in law Moira Donohoe who passed away at the age of 93 recently. She's remembered as a wonderful mother, grandmother, adventurer, selfless and tireless worker and much loved member of the Anglesea community. In BSF - Caro's been reading The Silence of the Girls by Pat Barker (available HERE), and she's recommending heading to the movies to see Last Christmas. Corrie shares her tried and true recipe for Crostini with Chicken Livers, Anchovies and Capers (see recipe below).  This week Caro's grumpy about the way discussions about climate change politics have been inserted into the coverage of the bushfire crisis and she's got a great Good Local Tip - Aviv Bakery in Elsternwick.  In '6 Quick Questions' Corrie lists her favourite 3 podcasts to keep up to date with the US president's impeachment process (1. Deadline White House, 2. Article II - Impeachment, 3. Hacks on Tap with a nod to Pod Save America as well).  We talk about the ABC's decision to pull it's Olympic coverage, the musical about Henry the VIII's six wives, family What's App protocol and more.  For videos and pics make sure you follow us on Instagram @DontShootPod. Like our Facebook page and hit 'Sign Up' to receive weekly updates HERE.  Email the show via feedback@dontshootpod.com.au 'Don't Shoot The Messenger' is produced, engineered and edited by Jane Nield for Crocmedia. Crostini with Chicken Livers, Anchovies and Capers. INGREDIENTS 500g of chicken livers, trimmed and cleaned 2 tbs of butter ½ of fresh chicken stock (home-made is preferable) 2 to 4 anchovy fillets (to taste) 1 tablespoon of capers Cracked black pepper Fresh parsley Fresh crostini   METHOD Melt the butter in a fry pan. Add the livers and cook for 2 mins stirring with a wooden spoon. Add chicken stock and cook for another 3 mins. Remove livers and place on a chopping board with anchovies and capers Chop the whole lot together then return to the pan with a little bit of extra butter. Cook for another minute – remove from the heat. Grill the bread on both sides, then top with the liver mix and fresh chopped parsley and serve warm.    

Nextcloud goes pro, the self-proclaimed "Steam replacement" reaches version 1, and Microsoft drops some far-out future tech. Plus Linux app throttling is in the works for Chrome OS.

It’s official, Manjaro is a legitimate business; so what happens next? We chat with Phil from the project about the huge news. Plus we share some big news of our own and the strange feels we get from Chrome OS. Special Guests: Brent Gervais, Ell Marquez, and Philip Muller.

INVITADA María del Pilar

Episode 2 (Sprinkles, Crostini and Girth): Drew and Vinnie take you further down the rabbit hole of using a random topic generator to dictate the direction of their conversation. If you're relaxing at home have some wine and laughs with us, but if you have to drive you probably shouldn't drink but you can definitely giggle. As always thank you so much for taking the time to listen, and also bearing with the recording. Drew took the time to clean up our first few episodes as we were only using 1 mic and learning the ropes of recording. However by episode 3 he became a sound wizard and the recordings are pretty crisp. Continued thanks to friends and family for the ongoing support. Another big thank you to Bend Tech for laying some of the ground work to help us get this up and running. Last but not least, thank you to Jen for our podcast artwork. You can find us on the Apple podcasts App, Spotify, Stitcher & Google Podcasts.We also have an Instagram account @withoutdefiniteaimpodcast► Music Credit for our theme: LAKEY INSPIRED Track Name: "Distant" Music By: LAKEY INSPIRED Official "LAKEY INSPIRED" YouTube Channel License for commercial use: Creative Commons Attribution 3.0 Unported "Share Alike" (CC BY-SA 3.0) License. Music promoted by NCM

We reveal all and look at the mess that is our home directories. How we keep them clean, back them up, and organize our most important files. Plus Gnome lands a long awaited feature, Firefox gets a bit more clever, and the big money being made on Open Source. Special Guests: Alan Pope, Anthony James, Brent Gervais, Daniel Fore, Dustin Krysak, and Martin Wimpress.

It's the last episode of the cocktails section, baby! It's a classic combo (not classic) of Crostini with Tuna Tapenade and Coeur à la Crème, the nature of which, tbh, we still don't fully understand. Tune in to hear about our first full fledged food FAIL ~gasp~.

Choose your own Linux is coming to Chrome OS, GitHub private repos go free, LVFS gets another win, and Amazon released their MongoDB competitor DocumentDB. Plus Homebrew comes to Linux, the recent Ethereum Classic attack, and more.

Choose your own Linux is coming to Chrome OS, GitHub private repos go free, LVFS gets another win, and Amazon released their MongoDB competitor DocumentDB. Plus Homebrew comes to Linux, the recent Ethereum Classic attack, and more.

Choose your own Linux is coming to Chrome OS, GitHub private repos go free, LVFS gets another win, and Amazon released their MongoDB competitor DocumentDB. Plus Homebrew comes to Linux, the recent Ethereum Classic attack, and more.

Chef Cory Dragone Blacksmith Italian – Portland Culinary Podcast Episode 39 In this entertaining and informative Bozeman, Montana centric “on the road” episode of the Portland Culinary Podcast our Host Steven Shomler visits with Chef Cory Dragone Blacksmith Italian Restaurant iTunes – You can subscribe to the Portland Culinary Podcast on iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 Go to www.PortlandCulinaryPodcast.com to hear the other 38 episodes of the Portland Culinary Podcast. More About this Episode During this episode you will learn where Cory’s cooking journey began, you will hear about “birthday lobster”, and Cory shares where his professional cooking journey began. Cory also tells us about his time in Portland and the delightful Food Cart he started while he was here. You will learn how Cory and Steve (Cory’s Dad and business partner) came to open Blacksmith Italian in Bozeman, and where the name of this fantastic restaurant comes from! Cory and Steven close out this episode talking about the type of food that you find when you visit Blacksmith Italian. They devour and discuss Buck's T-4’s terrific Duck Bacon – You read that right DUCK BACON! Here are the three wonderful dishes Cory and Steven enjoy during this podcast – Antipasto Meat and Cheese Board – Prosciutto from Parma, Artisan Creminelli Salami, Gorgonzola Dolcina, Vintage Fontina (Mountina) from Bozeman’s Vintage Cheese Company, Huckleberry Jam, Ricotta, Local Honey, Organic Mustard, and Crostini made from an On The Rise Bread Co baguette. Smoked Pork Chops topped with Pomegranate Molasses with an Apple Fennel Panzanella Salad, Maine Diver Scallops with Arugula Pesto, served on Spinach and Ricotta Gnocchi. Please Note: the ricotta served at Blacksmith Italian is made from a recipe shared with Cory by Portland’s own Chef Annebelle Eastling. Follow Chef Cory Dragone Instagram - www.instagram.com/c.dragone Follow Blacksmith Italian Website – www.blacksmithitalian.com Facebook - www.facebook.com/Blacksmithitalian Instagram – www.instagram.com/blacksmith_italian Twitter – www.twitter.com/chatelainechoco The Portland Culinary Podcast 411 The Portland Culinary Podcast is brought to you by Portland Culinary Radio and this episode was recorded at Blacksmith Italian in Bozeman, Montana. Steven Shomler is the Host and Creator of the Portland Culinary Podcast. Many thanks to Ken Wilson a true Media Maestro for his excellent sound engineering and editing! Follow The Portland Culinary Podcast iTunes https://itunes.apple.com/us/podcast/portland-culinary-podcast/id1144423445?mt=2 SoundCloud – www.soundcloud.com/portlandculinarypodcast Facebook – www.facebook.com/PortlandCulinaryPodcast Instagram – www.instagram.com/portlandculinarypodcast Twitter – www.twitter.com/PDXCulPodcast Portland Beer Podcast The Portland Culinary Podcast has a sister podcast the Portland Beer Podcast. www.PortlandBeerPodcast.com

Another potential desktop Linux app is scared away by an aggressive free software community, and we struggle to find the balance between our moral ideals, and getting work done. Plus some community news, old friends return, and much more. Special Guest: Martin Wimpress.

See all of this week's mentioned videos : http://lon.tv/ww206 - A Supreme Court will result in all of us paying sales tax, Apple finally agrees to fix Macbook keyboards, Unilever threatens to drop corrupt influencers, and why I think Vudu disc to digital + MoviesAnywhere is a good value even for Plex guys like me. Subscribe for more! http://lon.tv/s VIDEO INDEX: 00:35 - Patreon thank yous 00:56 - (non)Ad: PDF Expert - http://lon.tv/pdfexpert 01:28 - PDF Expert Demonstration 02:49 - Week in Review: Extras channel http://lon.tv/extras 03:14 - Week in Review: Main channel 05:00 - On My Mind week 68: Upload schedule 07:06 - Unilever dropping bots and fake followers 11:30 - SCOTUS Tax 13:23 - Apple Butterfly Keyboard Repairs 15:19 - Q&A: Where is the Value in Vudu Disc to Digital? 20:53 - Q&A: Linux Installation on Chromebook (Crostini) 23:28 - Q&A: What happened to my Hair? 24:28 - Q&A for you: Crostini on Chromebooks? 24:48 - Channel of the Week: http://lon.tv/akyoutube 25:43 - Upcoming videos this week! 27:19 - Support the Channel! Subscribe to my email list to get a weekly digest of upcoming videos! - http://lon.tv/email See my second channel for supplementary content : http://lon.tv/extras Join the Facebook group to connect with me and other viewers! http://lon.tv/facebookgroup Visit the Lon.TV store to purchase some of my previously reviewed items! http://lon.tv/store Read more about my transparency and disclaimers: http://lon.tv/disclosures Want to chat with other fans of the channel? Visit our forums! http://lon.tv/forums Want to help the channel? Start a Member subscription or give a one time tip! http://lon.tv/support or contribute via Venmo! lon@lon.tv Follow me on Facebook! http://facebook.com/lonreviewstech Follow me on Twitter! http://twitter.com/lonseidman Catch my longer interviews in audio form on my podcast! http://lon.tv/itunes http://lon.tv/stitcher or the feed at http://lon.tv/podcast/feed.xml Follow me on Google+ http://lonseidman.com We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Nyheter ——- * Canonical utannosera Ubuntu 18.04 LTS Bionic Beaver Precis i dagaran har Canonical, företaget bakom Linuxdistributionen Ubuntu meddelatt att den nya utgåvan har släppt. Ubuntu 18.04 är den första LTS-versionen på två år och bra det är väl en nyhet i sig. En av de stora nyheterna i släppet är att Ubuntu stannar kvar på X.org som skärmserver i stället som många andra, gå över till Wayland. En annan stor nyhet är att det numera finns en minimal installation av utgåvan som ska ge dig det absolut minsta för att kunna köra ett skrivbordssytem direkt. Vill du veta mer om vad som är nytt hittar du en länk till reales notes, https://wiki.ubuntu.com/BionicBeaver/ReleaseNotes  https://lnxpod.link/2r8Xls9 * Chrome OS kommer kunna köra Linux-program I början var Chrome OS ett begränsat system som endast kunde köra webbappar. Möjligheterna blev betydligt större i och med stödet för Androidapplikationer. Nu sägs Chrome OS snart även kunna köra vanliga Linux-program, utan krångel. Linux-programmen kommer enligt utsago gå att köra utan att tumma på säkerheten eller först aktivera utvecklarläget. Satsningen har enligt spekulationerna pågått under flera år och har kodnamnet Crostini. Programmen påstås dessutom få ”Material Design” – det vill säga Googles egna designspråk. Det ser dock ut som att funktionaliteten endast kommer till nyare, mer påkostade och kraftfulla Chromebooks. Förhoppningsvis får vi höra mer om saken under Google I/O nästa månad. https://lnxpod.link/2JChJJa * Purism’s Librem 5 Linux Phone kommer att stödja Ubuntu Touch, Tack vare UBports Det kommer fler goda nyheter om den kommande telefonen Librem5 från Purism. Nu har Purism och UBports slagit sina påsar ihop för att kunna ge oss tillgång till Ubuntu Touch på Linuxtelefonen Librem 5 https://lnxpod.link/2JEyyDp * Feral släpper ”GameMode” för Linux GameMode är ett open-source verktyg för oss gamers på Linux. Tanken är att de ska ge

Som gjorda för att ha någonting på. Tack Zeta att ni villa att vi skulle testa dessa!

My husband, our puppy, and I venture to an apple orchard to pick some apples, then head home to make a couple recipes - one hit, one miss, all fun!

Italian cooking made easy with traditional Tuscan recipes the whole family will love.

Italian cooking made easy with traditional Tuscan recipes the whole family will love.

From mouth-watering antipasto to Caprese salads –fresh mozzarella is the main ingredient for easy crowd pleasers to entertain in style.

From mouth-watering antipasto to Caprese salads –fresh mozzarella is the main ingredient for easy crowd pleasers to entertain in style.

To celebrate the Olympics, Chef Marisol Murano makes Olympic-torched crostini from three countries. Watch and vote for your favorite. See more crostini and other small plate recipes in Chef Marisol’s new e-cookbook, “Deliciously Doable Small Plates from Around the World,” now available on iTunes and the iBookstore. Click here to get it now.

Chipotle Chicken Salad Crostini - The most important day of the year is upon us (take that statement with a grain of salt), when we all gather around the TV and watch the sport and culture spectacle called the Super Bowl. It is when all the classic finger foods are on full display and I wanted to give you a Firefighter approved recipe. In this episode we discuss the perfect food called Chipotle, that Costco saves the day, and that flaming hoops are cool. For more, visit www.thefirehousechef.com. Stay hungry, my friends!

Dan and Annies premeire Italian Happy Hour episode. Annie recreates a 50's family past-time with a modern twist. This easy scrumptious vegan treat is great for a couple or a crowd. Get more at http://delicioustv.com/