Podcasts about curried

Scott Sattler and Mat Rogers from Sportsday joins the Run Home to talk Sydney Sweeney, the Origin winner and more hate from the cyclists defended by Rat. 00:00 Sportsday boys are ill 01:45 They over the Origin lose yet? 03:00 Should've Ponga played more than Gagai 07:00 Cyclists making up their own rules 10:00 NSW team song 12:00 Who can win the comp? 13:30 Curried sausage at the canteen Listen to The Run Home with Joel and Fletch live every weekday: 3pm AEST on SEN 1170 AM Sydney & SEN 693 AM Brisbane Catch the boys in video, live from the studios by heading to the Run Home with Joel and Fletch Youtube page. Hit subscribe and never miss a thing!  https://youtube.com/@joelandfletchsen?si=LJAudaWNKvrhGCUF Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Chef Amy Jurist of Amy's Culinary Adventures. While Jurist has had a passion for cooking since she was a child, she had a career in advertising and marketing before formalizing her training and pursuing a career in the culinary arts. Amy's Culinary Adventures is now in its 20th year.    “I wouldn't be able to be where I am and wouldn't be able to do what I do, if I hadn't had that marketing and advertising background,” Jurist says. “Just because you're a chef doesn't mean that you can be a caterer; there's a lot more to it.” Jurist, who likes to find beautiful, unique ways to present food, is known for her plating. “I try to make everything look fun,” she explains. “You don't have to have food just sitting on a white plate.”     Jurist shares the origins of her love of cooking, her career journey, and some of her favorite tips for preparing and plating food. She also talks about her recipe for curried chicken salad with cucumber cups, which you can find at JewishJournal.com/podcasts.   Follow @ChefAmyJ on Instagram and learn more at AmysCulinaryAdventures.com. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

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Body maintenance is all about getting enough protein! Boring, but also - real.So how, in our busy lives, do we go about getting enough?Simon and Yumi get excited over boiling a couple of eggs as you make breakfast, and having them in the bank for the day ahead.What if you go one better and prepare a curried egg sandwich for Later Today Me?3-4 boiled eggs1 - 1.5tsp of Keen's Curry Powderpinch salt3 tbs mayonnaise (I use Kewpie)anything else, eg., snipped chives, a quarter cup of peas that you've tossed in with the eggs for the last few minutes, shelled edamame, parsley Hosted on Acast. See acast.com/privacy for more information.

Hey There, Hi There, Ho There and welcome to another Disneyland Paris Show! We're live from 8:30 BST every Sunday with the latest DLP news, audience trip reports, and usual fun and frolics! This week, we cover the last 2 week's of DLP news, celebrate St Patricks Day and Hugh and Chris take up a spicy challenge set by Oli! DLP Show - https://link.chtbl.com/DlpShow Classics Show - https://link.chtbl.com/37disneystreet Get in touch with the show: Join our Facebook Group: https://www.facebook.com/groups/253883834248894/ Twitter @37DS | Instagram @37disney_street | Facebook facebook.com/37DisneyStreet | email mailbox@37disneystreet.co.uk Check out our new merch on teepublic: https://www.teepublic.com/user/disneystreet Support us on Patreon and catch the Extra Magic Time Show: https://www.patreon.com/37disneystreet

Join Chef AJ and Chef Reyna this August for a cooking retreat: https://rancholapuerta.com/chef-aj-retreat/ PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Executive Chef Reyna Venegas Executive Chef Reyna Venegas prepares fresh and delicious food that energizes, inspires, and nourishes guests. She fuses the culinary and cultural heritages of her own Northern Baja roots with the nutritious “spa cuisine” pioneered 80 years ago by Rancho La Puerta co-founder Deborah Szekely. At La Cocina Que Canta, “The Kitchen That Sings,” Chef Reyna teaches healthy eating as a celebration of life in farm-to-table cooking classes. As a lifelong learner, Chef Reyna graduated from the University of California, San Diego's Integrative Nutrition program, which focuses on how food promotes wellness. She is also a graduate of the Culinary Art School in Tijuana, and holds a Pastry Degree from the Lycée Technique et Hôtelier de Monte-Carlo and Fondation Turquois. She and her husband Chef Marcelo Hisaki own Restaurante Amores, a hidden culinary jewel in the heart of Baja. She recently managed Team Mexico in the Bocuse d'Or Finale 2023, a prestigious culinary contest in Lyon, France, receiving the social commitment award as a recognition to the Mexican team's involvement in support of migrants' food insecurity in Baja California. She currently collaborates with Team Mexico on their way to the Bocuse d'Or Americas 2024. Fennel, Tomato & Cucumber Salad INGREDIENTS: 1 large fennel bulb, sliced thin 2 Persian cucumbers, sliced thin ½ red onion, sliced thin 2 cups cherry tomatoes, cut in half 1 cup mint, minced 1 tablespoon dried oregano ¼ cup apple cider vinegar ¼ cup orange juice DIRECTIONS: In a bowl combine the onion with the vinegar, orange juice and crushed oregano, let sit for 20 minutes. Combine the fennel, tomato, cucumber and mint. Toss well and adjust seasoning to taste. Curried Carrot & Parsnip Soup INGREDIENTS: 4 cups carrots, diced 2 cups parsnips, diced 1 cup fennel or celery, sliced ½ onion, diced 3 garlic cloves, peeled 1 tablespoon curry 2 cups coconut milk 4 cups vegetable broth 1 tablespoon nutritional yeast Pepper, to taste Dukkha, to garnish DIRECTIONS: Heat a pot at medium high heat and sprinkle with some water, add the onion, fennel/celery and garlic. Cook until golden brown, sprinkle with more water if needed to prevent the vegetables from burning. Add the carrots and parsnips, cook for 5 more minutes. Add the curry powder and toast for a minute to release all the aromas from the spices. Pour the coconut milk and vegetable broth. Once the soup boils add nutritional yeast and pepper and reduce the heat to simmer for 5 minutes or until all the vegetables are soft. Blend until smooth and serve topped with dukkha.

Join us in a celebration of expertise and flavor on National Pharmacist Day, as we honor the dedicated professionals who play a crucial role in our health. Discover the stories behind the counter and the impact pharmacists have on our communities. Shifting gears, we delve into the realm of taste with National Curried Chicken Day. Spice up your culinary knowledge as hosts Marlo Anderson and Latoya Johnson explore the world of curry, sharing insights and maybe a recipe or two. Get ready for a day of appreciation and a feast for the senses, brought to you by Destination Celebration. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cook-a-long with Tom Kerridge in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

Cook-a-long with Tom Kerridge in this bonus recipe episode Learn more about your ad choices. Visit podcastchoices.com/adchoices

WBZ's Jordan Rich talks with Mona Dolgov, a nutritional coach and culinary expert, about her recipe for great cauliflower in the air fryer.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Dr. Niki Davis will be making one of her (and Chef AJ's) favorite meals from the recent 2023 Plantrician Conference (with a twist)! Warm Curried Tomato Bisque with Air-Fried Tofu and Rice Recipes: Tomato Bisque: Ingredients: 8 Roma tomatoes 2 cups tomato juice 2 cups steamed cauliflower 1/4 cup diced red onion 1 Tbs minced garlic 1 Tbs minced fresh ginger 2 diced jalapeños (seeds removed) 2 Tbs curry powder 2 Tbs nutritional yeast 2 Tbs vegetable stock Instructions: In a pot, sauté onions, ginger, garlic, and jalapeños with a small amount of vegetable stock and curry powder until soft and fragrant, then add tomato juice. Add tomatoes and bring to a simmer, stir in the nutritional yeast along with the steamed cauliflower and return to a simmer for 30 minutes. Remove from heat and using blender, blend until smooth. Air Fried Tofu: Cut tofu into 1 inch square pieces, place on parchment paper and air fry at 400 for 20 minutes. Amazon link for air fryer/toaster oven: https://amzn.to/3F6W0Yp Amazon link for Blender: https://amzn.to/3ROuxTc Amazon link for microwave steamer: https://amzn.to/3LRD4Rs Niki Davis, MD is a “rocket scientist” turned medical doctor, board certified in both family and lifestyle medicine. She sees patients via telehealth at Love.Life/TeleHealth and is currently licensed in 12 states. She is passionate about using food as medicine. Join ‘Plant Fueled with Dr. Niki Davis!' LIVE on Chef AJ every 1st Friday of the month for cooking demonstrations, Q&A's, and educational presentations For more information about Dr. Niki Davis: Check out her website: https://www.drnikidavis.com/ Check out her social media: Instagram.https://www.instagram.com/nikidavismd/ Facebook.https://www.facebook.com/nikidavismd To make a Lifestyle Medicine TeleHealth appointment with Dr. Davis go to: https://love.life/telehealth/niki-davis-md/ or https://www.drnikidavis.com/

Is there anything worse than watery curried sausage? Yes, watery green curried sausage - sorry Brian! Mel B phones in for a chat about the masked singer, she also dropped a major exclusive hint regarding a potential Spice Girls reunion…See omnystudio.com/listener for privacy information.

Don't have time to listen to the full show? We got you covered on the Nathan, Nat & Shaun Quickie, all the best bits from Monday, 11th of September's episode!See omnystudio.com/listener for privacy information.

 ESTHER 3:8-11 Thanks to everyone who supports TMBH at patreon.com/thetmbhpodcast You're the reason we can all do this together! Discuss the episode here Opening song, "Get It Right (Tonight)" from the album, "The Clamour and the Crash" by Jeff Foote

This week, Seyrr and Klauss talk about their experiences in FFXIV Patch 6.4, and Final Fantasy XVI, respectively. The duo also talk about the rumored Final Fantasy IX Remake in progress, the Final Fantasy VII: Ever Crisis closed beta, and how the Final Fantasy series has surpassed 180 million copies worldwide. Enjoy! Show Notes Total sales of all Final Fantasy games exceeds 180 Million: https://www.pushsquare.com/news/2023/07/total-final-fantasy-franchise-sales-at-180-million by Liam CroftFinal Fantasy IX remake is in development at SE: https://mynintendonews.com/2023/07/06/jeff-grubb-reconfirms-final-fantasy-ix-remake-in-development-at-square-enix/#:~:text=Gaming%20journalist%20and%20insider%20Jeff,Final%20Fantasy%20VII%3A%20Crisis%20Core by SickrFFXVI DLC is not out of the question: https://www.pushsquare.com/news/2023/07/final-fantasy-16-dlc-is-now-an-option-being-considered-by-square-enix by Liam Croft

This week, Seyrr and Klauss talk about their experiences in FFXIV Patch 6.4, and Final Fantasy XVI, respectively. The duo also talk about the rumored Final Fantasy IX Remake in progress, the Final Fantasy VII: Ever Crisis closed beta, and how the Final Fantasy series has surpassed 180 million copies worldwide. Enjoy! Show Notes Total sales of all Final Fantasy games exceeds 180 Million: https://www.pushsquare.com/news/2023/07/total-final-fantasy-franchise-sales-at-180-million by Liam CroftFinal Fantasy IX remake is in development at SE: https://mynintendonews.com/2023/07/06/jeff-grubb-reconfirms-final-fantasy-ix-remake-in-development-at-square-enix/#:~:text=Gaming%20journalist%20and%20insider%20Jeff,Final%20Fantasy%20VII%3A%20Crisis%20Core by SickrFFXVI DLC is not out of the question: https://www.pushsquare.com/news/2023/07/final-fantasy-16-dlc-is-now-an-option-being-considered-by-square-enix by Liam Croft

Someone call Fred Hollows, Kirb gets blind on this episode and Beetle has to drive him home. The Editor was kept busy this week. Unfortunately you don't hear the best bits. Gibbo is coming off the back of huge Sunday session on the VB's and has been busted all week. Kirb Visits Pacific Fair on the Gold Coast and has a panic attack and loses his car. Moose pumps out a positive flog, Kirb destroys the family cane farm after too many curried sausages and is down another pair of jocks. Flogline produces some Gold as does the Flogyarns. All in all an hilarious Ep Hosted on Acast. See acast.com/privacy for more information.

* Taking back a “clarification”* Underhoused. Overhoused. Differently housed.* Mayor Adams yells at a Holocaust surviving slave master* Drinking coffee with pictures of dead cops* Who lost the cocaine?* Kamala speechwriter video* The worst person in America is…* That interesting piece about Kevin Kruze's not interesting book* The Fifth Column agrees: the 4th is pretty great…* Immigration in Europe vs. immigration in the US* Harvard and affirmative action This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit wethefifth.substack.com/subscribe

Please TUNE-IN to this CURRIED episode of FOOD ADDICT.

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. You can get all the written recipes here: http://chefdelsroufe.com/uncategorized/chef-dels-first-picnic-in-2023/ GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------- Register for Chef Del's FREE cooking classes: https://cnskitchen.nutritionstudies.org/ I have two goals for Chef Del's Kitchen: 1) To show you how easy and flavorful healthy whole food, plant-based food can be to prepare. 2) To share my continued journey to good health with the food that helped me lose over 100 pounds in the last 1½ years. This Week's show is my favorite New Year's Day Celebration! Chef Del Sroufe has been cooking in vegetarian, vegan, and whole food, plant-based kitchens for over 33 years. He has operated his own vegan bakery, meal delivery and catering service and has worked as the executive chef at Wellness Forum Foods in Columbus, Ohio where he developed a line of products that makes it easier to eat a WFPB oil-free diet. Chef Del's is working on a new book tentatively called The Whole Food is Soul Food Cookbook, co-written with Sharme Ridley (Atlanta Creole). Follow Chef Del on Facebook:https://www.facebook.com/ChefDelSroufe/ Instagram: https://www.instagram.com/chefdelsroufe/ and in CNS Kitchen: https://cnskitchen.nutritionstudies.org/landing?space_id=6463211

This Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa is a delicious, colorful, healthy and hearty addition to any menu. Gluten-free rice noodles serve as the base of the bowl. They are sautéed with soy sauce and Knorr® Professional Liquid Concentrated Vegetable Base. This instantly adds lots of flavor, color and aroma to the noodles. The noodles are topped with a scoop of curried quinoa made using Knorr® Professional Liquid Concentrated Vegetable Base, and tossed with Hellmann's® Lemon Za'atar Vinaigrette and curry powder. Topped with a tossed arugula salad and assorted roasted seasonal vegetables, your customers will love this hearty, produce-packed bowl. Get the Rice Noodle Bowl with Roasted Vegetables and Curried Quinoa recipe here!

MINIS Tommy Sheridan & Nick Butler are in this week for the Mini! Dating horror stories Top Tier Sandwich Combos Lullabies Contact Email - hello@producey.com Instagram - @dylbuckley @dylandfriends Youtube - @dylandfriends Facebook - dylandfriends Tiktok - @dylandfriends Dyl & Friends is produced by Sam Bonser, Sam Dalton & Darcy Parkinson Video and audio production by Producey. ILY XXXX

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ----------------------------------------------------------------------------------- Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. Want to get coached by Dr. Zhu? https://www.thechefdoc.app/thrive-coaching NEW WEBSITE & NEW APP, CHECK IT OUT: https://www.thechefdoc.app/ THECHEFDOC APP: Available both in the App Store and Google Play! Type 'TheChefDoc' in the SEARCH! Or, App Store: https://apps.apple.com/us/app/thechefdoc/id6443776937 Google Play:https://play.google.com/store/apps/details?id=com.p0ckpoe1tapnm.pw388puekapp&pli=1 Patients interested in booking a Lifestyle Medicine Consultation can go to: https://www.thechefdoc.app/services Licensed in: CA, WA, TX, NJ, CT, FL, VT, WV, MN, HI

Welcome to our Kumara patch! Unfortunately and very sadly, the floods that caused havoc over the North Island during the Auckland Anniversary weekend also wiped out a lot of our kumara farmers in the Dargaville area. Our thoughts are still with you, as this is certainly something that will take a long time to rebuild.  So whilst kumara is a little more expensive at the moment, I don't want you not to use it, we just need to be a little more clever for a while.  Curried kumara and apple soup  Cook time: 35 minutes  Prep time: 20 minutes  Serves: 8-10  500gm peeled & chopped kumara   2 white onions, peeled and diced   4 cloves garlic, peeled chopped   2 granny smith apples, peeled and chopped   100 gm unsalted butter   1 tbsp curry powder   1 tsp ground ginger   500ml coconut cream   1 ltr vegetable stock   2 tbsp honey   250 ml cream   1/2 tsp salt  Take a large heavy based pot and heat.   Melt 1/2 of the butter slowly and then sauté the kumara, onions, garlic and apples.   Add the curry and ginger powder and toss.   Sauté for a further minute before adding in the coconut cream, honey and vegetable stock. Simmer for 30 minutes or until the kumara is cooked through. Using a hand blender, blitz the kumara until smooth before slowly adding in the remaining butter and fresh cream.   Season and serve  LISTEN ABOVESee omnystudio.com/listener for privacy information.

This ingredient-focused Caribbean book caught our attention and stretched our cooking repertoire a bit. We talk about our favorite recipes from the book, shopping at specialty markets and stepping outside our comfort zone, with delicious results. Recipes mentioned in this episode: Red pea puree with avocado (page 122) Provisions bowl (page 18) Mamacita's arepas with black beans and queso blanco (page 162) Curried chickpeas with mango chutney (page 119) Island goddess kale cobb salad (page 97) Sesame-roasted garlic and eggplant caviar (page 45) Roasted hearts of palm and artichoke dip (page 77) Raspberry and coconut cream scones (page 179) Ebony and Ivory: Double chocolate pistachio brownies and Coconut-macadamia blondies (page 205) Ackee tacos with island guacamole (page 57) Bellefield Jamaican ginger beer (page 213) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 4/19/2023): Cannelle et Vanille, by Aran Goyoaga

There's a special place in my heart for dump & go crock pot meals, especially ones with pretty minimal prep.  This curry and sausage dish uses store bought curry sauce to keep the ingredients list nice and short.  Anne talks through how to make it for your family for an easy weeknight dinner. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: About one pound of sausage (I used a 14 oz Kielbasa) Veggies: A medium onion, and a bag (1 lb) of baby carrots Sauce: 1 jar curry sauce (I use the 11 oz Trader Joe's Yellow curry) and 1 can (13-15 oz) coconut milk

It's the stupidest podcast episode of the year! Sam Pamphilon and Nurse Jessie join us once again to get drunk in Ellie's lounge and forget their conversation is going on the internet. As is tradition, we discuss Jessie's new job, and try to get to the bottom of what the fuck she actually does for a living. Sam tells us whether he's divorced yet, and it's the return of Linda Chat - which Linda would Sam do in a pinch? Plus: where the fuck is Steve? Then it's time for Ham Review, followed by a bumper Christmas edition of Scummy Mummy Confessions, where we share some absolute crackers from one of our recent shows. Shoutout to The Phoenix comic, which our kids have read and loved for years. A subscription makes a brilliant Christmas gift that keeps giving - you can get the first six issues for only £1 at thephoenixcomic.co.ukTickets for our 2023 shows are now on sale! We are coming to Lincoln, Kettering, Redhill, Camberley, Cheltenham, Lancaster, Caernafon, Burnley, Milton Keynes, Winchester, Newcastle, Lichfield, Rotherham, Twickenham, Leeds, Birmingham, Crewe, Lowestoft... And new dates are being added all the time! Keep an eye on scummymummies.com for announcements and tickets. **WE HAVE A SHOP!** Visit scummymummiesshop.com for our ace t-shirts, mugs, washbags, sweatshirts and beach towels. FREE UK DELIVERY! We're on Twitter (@scummymummies), Instagram, and Facebook. If you like the podcast, please rate, review and subscribe. Thanks for listening! Hosted on Acast. See acast.com/privacy for more information.

In this episode the boys are back with Daddom. -The Watershed hour.-Jay hates aliens.-Miles is an Ingrate.-Emotion vs Pragmatism.-Being really selfish.-Exactly where I need to be.-SIDS.-Being an Alpha. The Regrettable Podcast brought to you by Laura Lindly Attorney at Law.Check us out on social media, or send us an email at regrettablejtp@gmail.com. All music and... The post Episode 96: Curried Boar first appeared on The Ouachita Podcasts.

John X and Lucy Breaden joined me again for this week's Get a little Frank. Lucy and I MC'd the Tas Tourism Awards, so there was a detailed recap of that. John revealed he has a vesper and parks it wherever the F he wants, Lucy cooks curried sausages for her husband, and we discuss is that dish still acceptable, and John also loses it over Sunday drivers.. All that and much more on this week's #GALF Touch base: Email: mitch@mitchmcpherson.com.au Facebook: https://www.facebook.com/profile.php?id=100082638196874 Instagram: https://instagram.com/getfrankpodcast?igshid=YmMyMTA2M2Y= Get Frank is produced by the amazing team at Creative Grit.

On this week's episode of Stoned Appetit presented by Standing Akimbo Dispensary, the boys recap a whole heap of a week. We're wining, dining & losing bets left n right. It's a glorious time of year! Pueblo recap, Safta, Eat Denver.. whole lotta food.And that's the first 5 minutes... we're eating Jamaican food at the recently opened "Penthouse!" Caribbean Restaurant with Starbuds Jamaica CEO Jonathan Harris. Jonathan is an expert in the industry & leads a great team of dispensary's in Kingston & growing. We eat, talk food, cannabis, covid lockdown, social media and regulation. Riveting insight into other communities & their cannabis industries. Also, the food from Penthouse Caribbean was excellent. If you're downtown and looking for a lil change of pace in your regularly dining.. go get the jerk chicken & coconut curry shirmp. Leave a 5 star review after you eat it, they do great things.

FIA apply healthy & safety selectively

We're back! First off - apologies for the significant delay in getting this episode out. Life things, other hobbies, and various other things unforutnately got in the way. But we're back this time to talk about episodes 8 and 7. Yes, in that order. There was a bit of production problems during the airing of these episodes, so we watched them in original production order rather than aired order. First up is some more quality time with Nanami, before giving way to some big reveals about Juri and her desires for the power to revolutionize the world. Check it out! --- You can find the hosts of this podcast on the internet: Randy can be found @saber_breaker and Jared can be found @hotanimevlogger on your platforms of choice. If you would like another anime-themed podcast, check out We Gotta Podcast - Dragon Ball from A to Z. Hosted by Randy and AMV editor Doug, they talk everything under the sun about the Dragon Ball franchise. --- Theme song "Zettai Unmei Mokushiroku" by Astrophysics. Find them on Twitter @astrosynth and check out their songs on Bandcamp

Sanya has a not so surprise guest to fight with at her cooking party this week on Real Housewives of Atlanta, and a couple of the moms have things to say. This week's bonus episode is a Best and Worst list dedicated to body parts. Find all of our premium bonuses and video recaps at Patreon.com/watchwhatcrappens. 

Hour 2- How does the blame pie shake out for the Celtics after losing a golden opportunity. Ime or Tatum? Marcus Smart taking a shot at Tatum? A lot to unpack from Game 4.

Mike's website – goodfromscratch.co.nz Pinch and a punch for the first day of the month. This week we have been harvesting the start of our kumara. And as you can see, they are huge! Note: when growing Kumara they love a hard pan.  By this I mean, when you plant kumara they are best grown approximately 20 cm below the surface but they need to hit something hard! This will force them to grow outwards and across otherwise they just continue to go down, creating a long skinny tentacle type shape instead of a lovely plum tuber. So, a tip is to dig down and lay some bricks or wooden lengths, or even kitchen tiles so that the kumara hits them and starts growing outwards. This soup is by far one of my favourite recipes!  Curried Kumara soup Cook time: 35mins Prep time: 20mins Serves: 8–10  2 kg peeled & chopped kumara  4 white onions, peeled and diced  4 cloves garlic, peeled chopped  4 granny smith apples, peeled and chopped  200 gm unsalted butter  2 tbsp curry powder  1 tsp ground ginger  500ml coconut cream  1-litre vegetable stock   4 tbsp honey  250 ml cream  1/2 tsp salt  Take a large heavy based pot and heat.  Melt 50g of the butter slowly and then sauté the kumara, onions, garlic and apples.  Toss in the curry powder and ginger powder.  Sauté for a further minute before pouring in the coconut cream, honey and stock.  Simmer for 30 minutes or until the kumara is cooked through.  Using a hand blender, blitz the kumara until smooth before slowly adding in the remaining 150g cubed butter and finally fresh cream.  Season with more salt than you think and serve. 

April 21st: Masumi Hayashi's Sentence Upheld (2009) Without a motive a case, even if solved in the eyes of the court, can remain a mystery. On April 21st 2009 a woman had her sentence upheld in a case that, up until this day, she swears she did not commit. A case that, despite having no motive, is a closed case in the opinions of many.  https://en.wikipedia.org/wiki/Masumi_Hayashi_(murderer), https://features.japantimes.co.jp/wakayama-curry-killings-revisited/, https://www.japantimes.co.jp/news/2020/03/25/national/crime-legal/no-retrial-wakayama-curry-poisoning-murders/, https://murderpedia.org/female.H/h/hayashi-masumi.htm, https://www.jiadep.org/Hayashi_Masumi.html, https://www.independent.co.uk/news/world/asia/the-little-bowl-of-death-279822.html, https://www.reuters.com/article/us-japan-murder-curry/japanese-woman-gets-death-for-curry-murder-media-idUSTRE53K3IN20090421

Rogan Josh is an aromatic curried meat dish in Kashmiri origin. It is made of red meat traditionally lamb,mutton or goat

Welcome to January 12th, 2022 on the National Day Calendar. Today we celebrate historical healthcare and chickens with “kick.” Because of its busy port Philadelphia was one of the fastest-growing cities in the American Colonies. As the population grew, so did the need for medical care. Enter Benjamin Franklin. In addition to all of his inventions and political influence, Franklin helped create America's first public hospital along with the first hospital pharmacy. At the time, medicine was shipped in from Great Britain, so when the War of Independence began, drugs were in short supply. As a result, the role of the pharmacist became much more important. They found homeopathic remedies for their patients, which helped shape the future of medicine in the United States. On National Pharmacist Day we celebrate the men and women who continue to shape our healthcare system. Country Captain is a chicken curry dish with a long association to the American South. But just when did this marriage of exotic spices and humble chicken take place? We know that Britain's longtime presence in India gave them a taste for curry's spicy mix of cumin, coriander, ginger garlic and turmeric. Country Captain was served aboard British trading ships, with the word “country” referring to things indigenous to India. This food sailed west to the ports of Charleston and Savannah and eventually became a favorite of Franklin D. Roosevelt and General George Patton. It was even added to the United States Army's Field Ration Menu because Patton loved it so much. On National Curried Chicken Day we celebrate the culinary union that has lasted for ages. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Labrador is at Alert Level 3 with the rest of the province, and that's changing some holiday plans. If people are feeling frustrated or upset, Doctor Janine Hubbard says it's important to feel those emotions. We hear from her today. All week we have been bringing you archival tape from the 1983 series I Well Minds The Time that Here and Now created to showcase stories from Labrador. Today we hear an interview host Mike Aucoin did with Uncle Bob Davis. Libra House in Happy Valley-Goose Bay wants to remind people that their services are still available throughout the holiday season. We hear from Executive Director Jessica Keating. For our final day of our 12 Days of Christmas book giveaway, we hear about the book The Whisper on the Night Wind by Adam Shoalts. Continuing our Home for the Holidays series, musician Richard Neville tells us about his Christmas traditions and why it's important to reach out to loved ones who need a helping hand. We hear The Night Before Christmas read by children all across Labrador. Curried caribou, Atlantic char tartar...this morning, we going to speak with Trudy Metcalfe-Coe who puts her own spin on country-food classics. Finally, we give you a preview of some of CBC Radio's holiday programming. For The Love Of Music - Holiday House will be airing on December 29th and 30th, and we hear a preview with some music by Baraka Abayo.

Today on the show - Producers Guy & Ryan came in with 'Thank Fact It's Friday' and dished out some facts for you to take into the long weekend.  Bryce gave us an update on the sales of his Burgerfuel burger - The Chicken Legs Casey.  And today marks the 10 year anniversary of a rather big day in NZ history, so we spoke to someone who was there.  See omnystudio.com/listener for privacy information.

This week Nathan is back and he speaks about his staycation in Ireland and how he celebrated his birthday.

Christine and Derek discuss episode 8 of Revolutionary Girl Utena.

Are you ready for food, friends, and s'moresas?! Sorry... In this episode, we discuss three recipes by the incredible Padma Lakshmi: Pork Chile Verde: http://padmalakshmi.com/recipe/pork-chile-verde/ Madras Lemon Rice: http://padmalakshmi.com/recipe/nimbu-rice-madras-lemon-rice/ Balinese Curried Samosas: http://padmalakshmi.com/recipe/balinese-curried-samosas/ Talking points include the best gameshow ever..."Will. It. Panini!?", crunch wrap samosas, and an incredible doughnut adventure. Grace heads off to her next overseas post tomorrow (!), so we're going to take a bit of a break for her to get settled and figure out what her kitchen and grocery store will look like. Can't wait to regroup in a few weeks and let you know all about her travels! As always, thanks for all your support and encouragement with this pod. We want to hear your feedback on what you'd like to see us cover next. We hope you try these recipes and more, send us your feedback at TwoManyCooksPod@gmail.com and @twomanycookspod on Instagram and Twitter.

Cariema Isaacs is an acclaimed food writer and chef. See omnystudio.com/listener for privacy information.

When visiting Denmark, you’ll be offered Danish food, and expressing enthusiasm for it will go a long way towards generating harmony with your Danish friends. The good news is, Danish cuisine offers something for everyone.  If you’re a carnivore, don’t miss the Danish pork dishes, particularly "flæskesteg". That’s a crispy, fatty fried pork that’s the official national food. For people who prefer fish, there’s a great selection in this country surrounded by water. Curried herring and fried plaice are popular, and so are many types of salmon. Vegans can enjoy a wide choice of root vegetables, wonderful fresh Danish berries, or the sweet elderflower juice that is sometimes blended with vodka or champagne.

A new Food For Thought this week, and conversations revolve around soup...glorious SOUP, and Laura’s Curried Chicken screw up. #chefsmakemistakestooTune in your tastebuds! Listen daily at 1:00 on www.panjradio.com or ANYTIME on our podcasts at http://FoodForThought.buzzsprout.com. #panjradio #foodforthought

Chef Gary O'Hanlon joins Sinead with this week's simple recipe: Curried lentils du Puy  Serves 6  Ingredients  250g puy lentils (green lentils)  1 carrot, peeled and very finely diced 9brunoise)  1 celery stalk, peeled and diced finely  ½ parsnip, peeled and diced finely  ½ white onion, finely diced  drizzle of vegetable oil  3tbspn high quality curry powder  1tsp paprika  1/2tsp dried red chillies  1/4tsp turmeric  100ml white wine  500ml chicken stock  300-350ml cream  juice of 1 lime  2 handfuls fresh coriander, sliced  salt & pepper to taste   Method  Heat a heavy based pot, add in the oil followed by the lentils and vegetables. Season well  Once vegetables soften slightly add in the spiced and mix well.  Now add in the white wine and reduce by half.  Now fee in half the chicken stock and mix well.  Bring to the boil and then turn down to a simmer.  Once the lentils have soaked up the stock add in half of what is remaining.  Keep feeding the lentils, bit by bit, with the remaining chicken stock until it’s all absorbed.  Now add in 200ml of the cream, the lime juice and mix well.  Keep cooking on a low heat until the lentils are soft.  You may or may not need all the cream. You can decide the consistency you prefer.  It should resemble a good quality risotto.  Adjust seasoning and add in the coriander.  Mix well and serve.  It’s fabulous on its own or with Chicken, duck, pork and even fish.  Listen and subscribe to Lunchtime Live on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Ingredients: •           1 Tin Baked Beans in Tomato Sauce •           1 Onion, finely chopped •           2 Tbsp Sunflower Cooking oil •           1 Tablespoon Curry Powder  •           Salt and Pepper to taste   Method: •           Fry the chopped onions in oil.  •           Add the tin of baked beans in tomato sauce, the curry powder and salt and pepper to taste.  •           Cook on medium heat for a few minutes, stirring, to allow the flavours to infuse.  •           Serve immediately, or leave in the fridge to chill and enjoy it as a salad later.   Notes: Recipe taken from Frugal living SA : http://frugalinsa.com/ See omnystudio.com/policies/listener for privacy information.

"Curried Crocs" --- Send in a voice message: https://anchor.fm/ronnie-barbour/message

Curried eggs, commentators and a little bit of Tuesday's with Maurie

In this episode TikTok star and musical Comedian Morgan Jay join the boys as they talk about the unexpected benefits of messing up on stage, pushing boundaries in comedy and music and all of them cringing at Brian McKnights terrible idea to try and tell women about their anatomy and how it works in a song.

Recipe: Chipotle-Pork-Pineapple-Coconut-Sweet Pepper Red Curry with California Stir FryGet a BONUS Recipe every week at patreon.com/cookwithmepodcastFor tonight's recipe, you'll need:EQUIPMENT: 1 large skillet, 1 teaspoon, 2 tablespoons, wooden stirring spoon, cutting board, sharp knife, can openerBASICS: olive oil, salt, pepperMEAT: 3/4 lb boneless pork chopsPRODUCE: 5-6 mini sweet peppers, 1 bag california stirfry mix (or 1 head broccoli + 2 large carrots + 10 snowpeas), 1 red onion, 6 oz pre-cut pineappleCANS & JARS: 2 Tbsp fish sauce, 2 Tbsp peanut butter, 1 tsp red curry paste, 1 12oz can coconut milk, 1 6oz can chipotle peppers in adobo sauce

Another week, another poem! This week I poetically describe the preparation of a favorite meal from my bachelor days. After listening to the podcast (or while listening), visit one of these sites and donate for the cause, because Black Lives Matter and my fellow white people we need to get in the game: Donate to Black Lives Matter Donate to the Souther Poverty Law Center Donate to the Equal Justice Initiative The poems will continue to flow, but so must the Justice.

Two delicious recipes to try immediately!!

NOTE: This episode was recorded before the Coronavirus National Emergency. We do not advise going to casinos at this time. Please safe. This week, Jack makes Molly Baz's Curried Peanut Dip. We discuss Dwayne Wade, Thailand, and, of course, Coronavirus.

Tuesday on Boys Trip Papi and Mã about the Steph Curry nudes (without actually seeing them).

On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate. Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?” Join me in the kitchen and let’s find out! Lamb and Sweet Potato Curried Shepherd’s Pie 2 lbs. Ground Lamb 1 bunch chopped green onion, use green stems only 3 large garlic cloves, minced 1 inch piece ginger root, freeze then grate using a microplane, or finely chop 1 ½ -2 lbs. sweet potato, cooked and mashed. Add coconut milk until desired consistency. 2-3 T. Chosen oil 1 c. chicken stock 2 carrots, diced 1 can coconut cream 3 T. curry powder (used Penzey’s yellow curry) 2 T. tomato paste ½ bag frozen peas Directions: Saute onion, garlic, and ginger until softened, do not let garlic brown, set aside. Cook lamb, drain fat. Add lamb to onion mixture. Add chicken stock, carrots, coconut cream, curry powder, tomato paste and simmer uncovered 15-20 minutes, until thickened. Add peas. Spread into a 9x13 ungreased baking dish. Spoon mashed sweet potato over top then spread until evenly covered. Bake at 400 for 30 minutes or until bubbly. Let rest a few minutes before serving. MangoRita (makes 2 drinks) 2 oz. Mezcal 1 oz. Anejo Tequila 4 oz. Mango Nectar 7 drops grapefruit bitters 2 oz. lime juice from 2 limes rolled across counter a few times to release more juice Place ingredients in a shaker of ice, shake, then strain into salt-rimmed cocktail glass over ice. Garnish with lime wedge. https://www.facebook.com/dustinhunleyjazz/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/antsinthekitchen/ https://j-fell.com/antsinthekitchen/?q=1 #DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe

PREVIEW: On this episode of Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! Today’s guest, Dustin Hunley, is an accomplished jazz pianist who has been a music educator for over 16 years. He is also a fabulous vocalist, director, composer, arranger, and an absolute whiz in the kitchen! When Dustin found out his young son had Celiac disease and could be harmed by eating gluten, he was forced to change his cooking style to accommodate. Full Episode Link: https://soundcloud.com/martismusickitchen/mmk-ep-s2-26-dustin-hunley-jazz-ed-celiac-disease-lamb-sweet-potato-curried-shepherds-pie-mangoritas Dustin is preparing a delicious Lamb and Sweet Potato Curried Shepherd’s Pie, which is of course, gluten free, and perfect for the cooler Fall weather. To help ward off the chill as you dine by the fireplace, he’ll also create a smoky MangoRita. As a parent with high school age twins, and a busy performing schedule, how does eating healthy and staying fit keep him going? How does he fuel-up for endurance running? Was it a love for cooking that helped him in the with the band, “Ants in the Kitchen?” Join me in the kitchen and let’s find out! https://www.facebook.com/dustinhunleyjazz/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/antsinthekitchen/ https://j-fell.com/antsinthekitchen/?q=1 #DustinHunley #Jazz #AntsInTheKitchen #MartiMendenhall #MartisMusicKit #Cooking #Podcast #Recipe

The gang is back, visiting 10K Brewing in Anoka, MN, talking the Loons' wins over New Mexico United and FC Dallas as well as the draw against Real Salt Lake to make it 8 games unbeaten. Throw in some alligators on meth, seagulls dunked in tikka masala, add a dash of NYT writing poorly about podcasts, and you have a recipe for an "intriguing" show.

The gang is back, visiting 10K Brewing in Anoka, MN, talking the Loons' wins over New Mexico United and FC Dallas as well as the draw against Real Salt Lake to make it 8 games unbeaten. Throw in some alligators on meth, seagulls dunked in tikka masala, add a dash of NYT writing poorly about podcasts, and you have a recipe for an "intriguing" show.

The gang is back, visiting 10K Brewing in Anoka, MN, talking the Loons' wins over New Mexico United and FC Dallas as well as the draw against Real Salt Lake to make it 8 games unbeaten. Throw in some alligators on meth, seagulls dunked in tikka masala, add a dash of NYT writing poorly about podcasts, and you have a recipe for an "intriguing" show.

S1E6 There are a couple kitchen skills that are worth learning (and some that can have a huge impact on your home cooking), and Smidgen host Anne Milneck is here to tell you that making stock and broth at home can be a game changer. Our own tireless champion of the home cook Anne is interviewed by podcast producer Catherine O’Brien to learn why stock and broth are fundamentals of cooking, why we’re hearing about bone broth all the time, and how easy and doable it is to make stock and broth at home. By the end of the episode, we’re confident you’ll be setting up a veggie cuttings freezer bag and planning your first batch of homemade broth. Cooking Segment: After the stock talk, Anne and store staffer Madeline are in the Red Stick Spice test kitchen making the classic pairing of Curried Tomato Bisque and Slab Grilled Cheese. This is a real crossover meal—the soup is made with homemade stock and for fans of the sheet pan, that’s the tool that brings the crunch to our slab grilled cheese. Several of our own spice blends bring this meal to the next level of crowd-pleasing goodness—explore Vindaloo Curry, Madras Curry, and for garlic lovers, the Garlic Curry is a must. Mentioned on the episode: RECIPE: Feed-a-crowd Curried Tomato Bisque made with homemade vegetable stock is the perfect dish to practice your stock making skills. Serve with Slab Grilled Cheese.  What is the difference between stock and broth? What is bone broth and why is it so popular? Anne explains all (and gives practical tips for making stock, storing stock, and using stock) in this ep. Put your own spin on the bisque with any of the Red Stick Spice Co.’s curry powders such as Garlic Curry, spicy-spicy Vindaloo Curry, or the savory Madras Curry. While you are making the Slab Grilled Cheese, take a listen to our Sheet Pan Suppers episode (one of our most popular shows to date!) Poaching chicken is a great way to make a quick chicken broth. We use this technique to make our Curried Chicken Salad. We poach the chicken with a big handful of spices including Tellicherry Peppercorns and Cardamom. Turn the poaching liquid into a great broth for sipping or for the base of soups, stews or curries! As promised: shrimp stock-- Sweet Corn and Shrimp Soup with Smoky Bacon. A show stopper with tons of flavor from our Salt Free BBQ Shrimp Seasoning. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co. Do you have a veggie stock bag in your freezer? We’d love to take a peek at your stock makings on Facebook, Instagram, or Twitter! We can hear the crockpot lids now in anticipation of folks making their own stock. Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

enthält unbezahlte Werbung* In meiner Serie, in der ich Euch meine absoluten Thaifood Lieblingsrezepte vorstelle, mache ich heute einen Abstecher in eines meiner Lieblingshotels in Bangkok. Ins SO Sofitel Bangkok direkt am schönen Lumpini Park in Sathorn gelegen. Ja wirklich, ich fühle mich dort wenn ich in Bangkok bin fast schon wie zu Hause. Das liegt nicht nur an dem relaxten aber stylischen Interieur, entworfen von Christian Lacroix sondern vor allen Dingen an den Menschen die dort arbeiten, die ich nach vielen Besuchen kenne. Zudem ist der Executive Bereich des Hotels im 25. Stock, der "Club Signature" jedes mal ein besonderes Erlebnis. Schaut Euch mal meinen Film dazu an. In der Happy Hour geniesse ich kühlen Wein (Chardonnay) und ganz besonders leckere Fishcakes mit einer schmackhaften Sauce aus Koriander, Fischsauce und Chili. Genau diese Fiscakes habe ich versucht daheim nachzukochen und herausgekommen ist dieses Rezept, das ich Euch natürlich nicht vorenthalten möchte. Wenn Ihr dann in Europa einen heißen Sommerabend auf der Terrasse erwischt, kühlen Wein trinkt und chillige Musik einschaltet, vielleicht ja sogar Kochblogradio, dann fühlt Ihr Euch wie in Bangkok in Sathorn auf der Terrasse des SO im 25. Stock mit Blick auf den Phraya River. Enjoy! Zutaten (für 4 Personen): Für die Fishcakes: 500 g Kabeljaufilet, ganz fein geschnitten und etwas gehackt 1 Stück Galant, ganz fein gehackt 6 lange Asia-Schlangenbohnen, in dünne Ringe geschnitten (alternativ Gartenbohnen) 4 EL Kokosmilch 8 Kaffirlimettenblätter, in nicht zu kleine Stücke zerschnitten 2 TL rote Currypaste (müsst ihr selbst rausfinden wie scharf ihr es wollt oder vertragt...) 2 Eier 2 EL Fischsauce 5 EL Maismehl 2 TL Zucker Sonnenblumenöl zum frittieren Für die Chili-Fischsauce: 1/2 Bund frischer Koriander, nicht zu fein geschnitten 5 rote Chilis, in dünne Ringe geschnitten 6 EL Fischsauce 2 EL Weissweinessig 3 TL Palmzucker 4 EL Wasser 2 Limetten, längs geviertelt 1 Bund Thai Basilikum (Deko) Alle Zutaten für die Fishcakes in einer Schüssel sehr gut vermengen, dass eine homogene Masse entsteht. Insbesondere die Currypaste gut verteilen. Dazu mit den Fingern etwas zerquetschen und mit den übrigen Zutaten vermengen. Kleine Frikadellen daraus formen. Für das Frittieren gibt es dann verschiedene Möglichkeiten: In einem Topf zum Beispiel Sonnenblumenöl erhitzen. Oder Fritteuse nehmen. Ihr könnt sie aber auch bei 200 Grad etwas 30 Minuten im Backofen backen. Ich nehme seit neuestem meinen Beehre. Jedenfalls sollten sie schön goldgelb und etwas knusprig werden, aber bitte nicht verbrennen. Die Fishcakes möglichst noch warm mit der Sauce einer Limettenspalte und den Thaibasilikumblättern reichen. *Werberechtlicher Hinweis: Neue Gesetze verpflichten uns dazu, persönliche und/oder unbezahlte Empfehlungen sowie selbst bezahlte Produkte als Werbung zu deklarieren. Daher möchten wir an dieser Stelle versichern, dass der Beitrag weder bezahlt noch anderweitig beeinflusst wurde.

We revisit our old socials, colonial culinary history, and get ready for all things E3.CONTENT WARNING: Some Strong Language. Listen at your own discretion.Your M8S: Nick (@nicksolol) | Josh (@abangpinoy) | Binaya (@binsintheair)FOLLOW us on Twitter @GR8M8SPodcast | On Instagram @gr8m8spodcast | Got Questions? Use #GR8M8SPodcast | FIND us at gr8m8spodcast.wixsite.com/heym8 | LISTEN to us on almost everything! Just search 'GR8 M8S Podcast'. Leave us a rate and review on iTunes, and share us to your friends! Thank you for the love!Music: "Meadow of Apex” by Dallas Toloko. Go support Dallas Toloko at dallastoloko.bandcamp.com

This week on the Hung Up Podcast, P. Ryan becomes a mediocre White man and Eric moves on up. The guys then chat about the Currys. Send your comments, questions, and love to HungUpPod@gmail.com. Follow us on Twitter (www.twitter.com/hunguppod ) & Instagram (www.instagram.com/hunguppod ). Connect with P. Ryan on Twitter (www.twitter.com/iampryan ) & Instagram (www.instagram.com/iampryan ). Connect with Eric on Twitter (www.twitter.com/edantecole) & Instagram (www.instagram.com/edantecole ).

Mick and Bobbo revolutionise sky-to-plate eating. The boys find a way to hang out in Lang Park all weekend for free. Bobbo quizzes Mick about what is going wrong in Penrith and opens up a festering wound.

In this bonus episode, your hosts answer a listeners email questions about how soon is too soon to introduce your children to your new bae, should your best friend ever date your significant other, and we take a dive into the Adderall epidemic. Strap in and get ready for the best time with your two favorite hosts!

A huge weekend for the AFC with a big win in prime time against Sydney and an AFLW premiership.

Question: Is Cabin Radio an Indian Restaurant? The answer (which lies within this episode) may surprise you!

Superlecker und sehr einfach zuzubereiten sind Thai Curried Fish Cakes. Man bekommt sie häufig in Five-Star Hotels in Bangkok zum Sundowner gereicht als kleinen Snack. Tim war auf Anhieb so begeistert, dass er mit Euch eines der vielen Fish Cakes Rezepte die er mitgebracht hat im Video kocht. Hier die Zutaten im Überblick (für 4 Personen): 500 g Kabeljau, sehr klein geschnitten oder gewolft 1 Teelöffel rote Curry Paste 8 lange Schlangenbohnen 1 Ei 2 EL Fischsauce 1 EL Zucker 8 Kaffirlimettenblätter 3 EL Maisgries etwas Salz Öl fürs Frittieren Condiment: 1 Bund Thai Koriander 3 rote Chilischoten Fischsauce Ausführliche Anleitung gibts im Video.

NEWSTALKZB - Autumn soup; curried pear & parsnipThe smooth velvety texture and sweet spicy flavour of this soup is pure comfort for a cool autumn day.Serves 4 as entrée or lunch3 tbsps olive oil1 medium onion, diced4 parsnips – peeled and chopped1 medium potato, diced1 pear, diced1 tbps curry powder (make sure it’s fresh)1 tsp turmeric½ tsp ground cumin½ tsp sea saltDecent grind black pepper1 L water or vegetable stock4 rashers middle bacon, cooked to crisp, to serve2-3 tbsps finely diced chivesIn a large saucepan sauté onion’s in oil until soft. Add parsnips and potato and cook gently for 10 minutes until beginning to soften. Add pear, spices and seasoning and continue to sauté for 5-7 minutes stirring occasionally. Pour over water or stock and simmer until vegetables and pear are very soft.Blend to smooth with a stick blender, or in batches in a food processor. Pour back into saucepan and add more water if it is too much like puree instead of a soupy consistency. Bring to rapid simmer until piping hot.Serve topped with crispy bacon and a sprinkling of chives.

Enjoy how curried lamb amps up your manifesting in the most delightful way!

Panda decided to release this episode early instead of working on homework! We got a BODY SWAP episode, folks.

In episode 5, we welcome guest host Lloyd Lindley (@Chipper2424) to dive into the world of fitness. We check out our meal prep of the week from Good Meal Deals; Indian Curried Chicken with Whole Wheat Baked Tortilla Chips. We discuss the workout journey and 200lbs+ weight loss of Lloyd Lindley. Plus, stay for our 15 minute workout session to get your body right! All of this and more on #Activate!

In episode 5, we welcome guest host Lloyd Lindley (@Chipper2424) to dive into the world of fitness. We check out our meal prep of the week from Good Meal Deals; Indian Curried Chicken with Whole Wheat Baked Tortilla Chips. We discuss the workout journey and 200lbs+ weight loss of Lloyd Lindley. Plus, stay for our 15 minute workout session to get your body right! All of this and more on #Activate!

What is energy and how does it move around? What is E = mc^2 in simple terms (American Museum of Natural History) What is E = mc^2 in simple terms (Universe Today) What is E = mc^2 in simple terms (YouTube) Werner Heisenberg (Nobelprize.org) Robert Openheimer (Atomic Archive) "Doc" Brown (Wikipedia) Back to the Future (Wikipedia) The speed of light: 3x10^8 metres per second (Wikipedia) The size of Wales (Wikipedia) The size of Belgium (Wikipedia) Basic principles of energy (University of Illinois) What is energy? (Wikipedia) Potential & kinetic energy (BBC) Different types of energy (BBC) What is sound energy? (Explain That Stuff!) What is heat energy (Science Learning) All the matter & energy in the universe was created in the Big Bang (Exploratorium, CERN) All the matter & energy in the universe was created in the Big Bang (The Physics of the Universe) Best guess...the universe is between 13-14 billion years old (HubbleSite) First law of thermodynamics: Energy in a closed system cannot be gained or lost, just transferred (livescience) First law of thermodynamics - more techy explanation (NASA) Could loads of wind turbines affect local systems? Who knows...here's some potential answers (Earth Science Stack Exchange) Solar energy that reaches the Earth's surface is called 'insolation' (Wikipedia) The amount of solar energy reaching Earth is huge (The Electronic Universe, University of Oregon) Solar irradiation map of the world (Wikipedia) US town rejects solar farm amid worries it would "suck up all the energy from the sun" (Science Alert) Where does the sun's energy come from? (NASA) The sun's energy will run out in about 5 billion years (Phys.org) Simple photosynthesis (Photosynthesis Education) Chemical energy is stored in the bonds of atoms & molecules, plus a big list of types of energy (Quizlet) Muscles & liver store carbohydrate as glycogen until needed for energy (Discovery Learning) How does a microphone work? Simple conversion of sound energy (Explain That Stuff!) How long would you have to yell to heat a cup of coffee? (Physics Central) Old lights bulbs used to give off ~90% of their energy as heat, not light (Energy.gov) What happens when you clap your hands...in space? (Reddit) The motion of atoms & molecules creates heat or thermal energy (EDinformatics) What is a quantum? (Wikipedia) A photon is a quantum of light (Wikipedia) When did we figure out what energy is? (Wikipedia) Light is energy...& photons of light can have different amounts of energy (Johns Hopkins University) A photon's energy determines where it sits on the electromagnetic spectrum (NASA) How do we transfer energy into speech? The acoustic theory of speech production (Yale University) How do we hear? (Dangerous Decibels) No sound in a vacuum, no sound in space (Physics Central) The speed of sound in different media (HyperPhysics, Georgia State University) What is an echo? (Wikipedia) The old 'tree falling in the woods' conundrum...from a quantum theory perspective (Oxford University Press Blog) Sound is a wave (Physics Hypertextbook) How candles burn (National Candle Association) Richard Feynman's wonderful words: What is fire? Plants come from air not dirt. Wood is stored sunlight (YouTube) Burning fossil fuels releases ancient atoms (Wikipedia) Photosynthesis: Plants grab the carbon from carbon dioxide & we get some oxygen (Wikipedia) Humans exhale ~4% to 5.3% carbon dioxide (Wikipedia) Humans breathe out a fair bit of carbon dioxide - maybe we should stop (Small-M) Carbon dioxide is a greenhouse gas (Wikipedia) Carbon capture & sequestering technologies (MIT) All the jiggling: How heat energy is transferred (xaktly) Temperature is essentially a measure of movement (New York University) Temperature is essentially a measure of movement (HyperPhysics, Georgia State University) What is absolute zero? (Encyclopaedia Britannica) Why can't we get down to absolute zero? (io9) The Large Hadron Collider & absolute zero (Encyclopaedia Britannica) The Large Hadron Collider is colder than deep space (BBC) The temperature in outer space is about 2.7 Kelvin (NASA) How does a vacuum flask work? With a vacuum of course (Explain That Stuff!) How does heat move? A simple description of radiation, conduction & convection (Qualitative Reasoning Group, Northwestern University) Conduction & convection in the home (BBC) Calories are a unit of energy or heat (Encyclopaedia Britannica) Tartan Thermos (Etsy) Curried egg sandwiches recipe (Keen's, McCormick) Apparently crusts won't make your beard curly...but they may have more nutrients than the fluffy bit (How Stuff Works) Insulated glazing (Wikipedia) Vacuum-insulated glass (Windows for high-performance commercial buildings) The vacuum flask or Thermos: Invented by a Scot - uses include storing coffee, rocket fuel & liquid nitrogen (Wikipedia) Thermos® appears to be a registered trademark...thought we'd mention that for legal purposes (Thermos.com) Sir James Dyson (James Dyson Foundation) Elon Musk (Forbes) Outer space isn't very dense - sometimes 1 atom per cubic metre (hypertextbook) Empty space: the birthplace of stars (NASA) Hypothermia: How long can someone survive in frigid water? (Scientific American) Water conducts heat ~25 times more efficiently than air (Wikipedia) Speed of sound in water is ~1,484 metres per second (Wikipedia) Cold people & hot people: Why do some people feel the cold more than others (IFL Science!) Why do some people never feel cold while others never get warm? (Medical News Today) Michelle Bridges Kentucky Fried Chicken Deepak Chopra July 16 1945: The first atomic test (History.com) Original defence memo from a General who was at the first atomic test (PBS) What happens in an atomic bomb is the same as what happens in the sun (NorthWest Research Associates) The sun is ~93 million miles from Earth (Space.com) Little old Pluto gets about 1/900th the sunlight that we do (Project Pluto) The Kardashev scale: Type I, II & III civilisations (Wikipedia) The physics of extraterrestrial civilisations (Michio Kaku) What is a Dyson Sphere? A theoretical way to capture all the energy from a star (EarthSky) The Star Trek proto-post scarcity economy (Medium) Thankfully, modern nuclear bombs are more efficient than the olden days (GlobalResearch) The fission of 1kg of plutonium-239 can explode with the power equivalent to 20,000 tonnes of TNT (Materials World) E = mc^2 for 1kg of wood is HUGE (E = mc2 Explained) What is cold fusion? (Wikipedia) 5 reasons why cold fusion is bunk (Seeker) What is perpetual motion? More bunk (Wikipedia) The "never die" Orbo Power Cube battery that was on display in a Dublin pub...hmmm (E-Cat World) Animation: How a wind turbine works (Energy.gov) Newton's Cradle (balls) (YouTube) The Flat Earth Society Cheeky review? (If we may be so bold) It'd be amazing if you gave us a short review...it'll make us easier to find in iTunes: Click here for instructions. You're the best! We owe you a free hug and/or a glass of wine from our cellar

Bow Wow gives us a failed Language Arts lesson as we keep our good stuff covered.

Follow us here and on Twitter: @tamoorh @2plus2isJoe @Samwrite @GaryDooton @Scully1888. Follow this week's guest, Sean Bell, at @CaptainToss If you're an iTunes user, please rate and review us bit.ly/iTunesChatVeryGood Woah! We're also on Stitcher: http://www.stitcher.com/podcast/chat-very-good ------ Street Fighter Pro Vs. Kid - https://youtu.be/lyGoNWyzEEM Kid Reflects on Evo Loss - https://youtu.be/3dl3KS_SDis GamerBee Vs. Infiltration - https://youtu.be/76f2mstl1zc Celebration Before Win - https://youtu.be/XLWTM0sJFMk

Clue - This week, the guys are tired and, we’re not going to lie, things get a little weird. But, that doesn’t change the fact that this week’s movie, Clue (1985) is just wonderful fun. Host Joe Rosensteel and Dan Sturm.

        Episode 49 – Curried Elves…Not Too Gamey! Sponsored by Unique Gifts & Games, The Game Preserve, Ursa’s Den,  Battlefoam, and Weird Worlds Terrain The Garage ManaGeR segment is sponsored by Chaos Orc’s Superstore   So we are doing a Dark Elf review and who better to get then Ben Curry himself...

Dianne Linderman discusses phsychology and psychologists with a caller – are doctors today peddling pills instead of truly helping people? On this segment, Dianne shares her incredible Curried Chicken Fried Rice Recipe, and explains the benefits of curry. Also – find out why hemp seeds are really good for you! Find out more about Dianne Linderman on her website: http://www.everythingthatmattersradio.com/ and be sure to check out Dianne's cook book Everything That Matters in the Kitchen here: http://www.amazon.com/Everything-That-Matters-Kitchen-Cook/dp/1456319701

Curried eggs, spontaneous combustion and an eel that swims up a mans penis. Just some of the topics covered in this weeks Two Peas in a Podcast. Not only have we got “Binns’ Pick of the News” but for the first time ever we bring you “Binns’ Pick of the News: EXTRA”. Tom’s brand new feature “That’s a peas song/ That’s Tom B’s song” gets Luke as wound up as ever. Albert Einstein is an idiot, the world’s worst ghost train is created and we discover the wonderful world of Grand Puba.

A healthy rich tasting soup using a bounty of summer zucchini is perfect for these cool late summer evenings.

Shauna Ahern of GlutenFreeGirl.com shares her gluten-free recipe for curried sweet potatoes."How-To" demo performed by Lori Eaton for the Betty Crocker Kitchens

This easy mock chick'n salad is low-fat and flavorful. It makes a fantastic sandwich or is equally delicious stuffed into lettuce or radicchio leaves.

Listen Up! On show 75 we have Chestnuts roasting on an open fire, and more:Buy a Festivus Pole and Festivus WineOur favorite Christmas Songs.  John likes Little Drummer Boy, and I like The Xmas SongListen to our exclusive interview with FezziwigTune 1: A Month Of Rain by Simon FoxWe got Curried!Xmas stuff, and John is back at the Stained Glass thingMore Gluten Free Pierogi storiesTune 2: Baby's First Christmas by Maria De AngelisOur favorite Xmas shows.  John likes The Grinch and I like Rudolph and the Happy Days Xmas ShowThe Fonz was cool, and had great power, but wielded it responsiblyDiscuss this show, here.