POPULARITY
2 episodes with doritos locos tacos
2 episodes with doritos locos tacos
2 episodes with doritos locos tacos
2 episodes with doritos locos tacos
2 episodes with doritos locos tacos
2 episodes with doritos locos tacos
Mattel is launching their own version of LEGO bricks… What will win, brand or price?Utah will make you show an ID to download Instagram… It's a Social Media Bouncer (aka “The McLovin Rule”).The economics of stuffed crust pizza are wild… so why'd Domino's take 30 years to make one?Plus, we're dropping a Snooze Pod… We read 1 shareholder letter to help you fall asleep for Daylight Savings.$PZZA $DOM $MAT $METAWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… The Doritos Locos Taco
Four Loko is the #1 malt liquor in America… thanks to the Japanese philosophy of Misogi.European stocks are shockingly beating American stocks this year… because Europe's building a military.Warren Buffett just revealed his favorite CEO ever… It's an RV guy who didn't have a computer.Plus, Monopoly just launched a fintech version of the game (no more cash money)$BRK.B $LMT $SPYWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… The Doritos Locos Taco
ESPN just launched a Gen Z SportsCenter on Disney+… “SC+” is a playbook for youth content.The US is now in a trade war with Canada and Mexico… the Chevy Silverado explains it all.The world's biggest fast food chain just IPO'd… China's Mixue is bigger than McD's.Plus, the untold origin story of Taco Bell's Doritos Locos Taco.$DIS $GM $MIXUEWant more business storytelling from us? Check out the latest episode of our new weekly deepdive show: The untold origin story of… The Doritos Locos Taco
Taco Bell Is the Most Creative Fast Food Restaurant—But At What Cost? Taco Bell is the fast-food chain that isn't afraid to get weird. Over the years, they've served up bold (and sometimes questionable) menu items like the Naked Chicken Chalupa, the Firecracker Burrito, and even a Kit Kat Quesadilla. But alongside its reputation for creativity, Taco Bell has a messy history—food recalls, bizarre marketing stunts, and legal battles that only Taco Bell could pull off. In this episode, comedian Priya Pappu joins me to unpack the history of America's most inventive fast-food chain. We dive into how Taco Bell was founded, its strangest discontinued items, its failed upscale spin-off, and the time it got sued for serving horse meat in Europe (yikes). We also check Yelp reviews for the Taco Bell we visited—because people have some thoughts. Also, VyVy Nguyen is back and here to read a fan-submitted What's Going On Over There from the show's Discord server! "Fine" Dining is now on video! Head on over to my YouTube to WATCH this episode! IN THIS EPISODE: ✔️ Taco Bell's Origins – Started by a guy named Bell, but not a taco in sight ✔️ The Strangest Menu Items – From Cheetos burritos to Pop Rocks-style tacos ✔️ Marketing Stunts & PR Disasters – They tried to “buy” the Liberty Bell?? ✔️ Healthier Than You Think? – The surprising facts about Taco Bell's menu ✔️ Lawsuits & Recalls – E. coli outbreaks, metal shavings, & food safety scares ✔️ Yelp Chaos – Unhinged customer reviews of the Taco Bell we ate at
SUMMARY: The typical human lifespan is in the neighborhood of 4,000 weeks. That is an extremely precious, finite, and dwindling amount of life. It gives all of us urgent reason to (while we still can) take advantage of the Taco Bell 5 Dollar Taco Discovery Box deal. How would you live differently if you knew this was your last day to spend time with loved ones, work on a passion project, or eat a Doritos Locos Taco with a medium fountain drink (including the Baja Blast)?On this episode hear Dave's beautiful cigarette analogy, plus Kellen wishes that we had more inventions but fewer expectations...WATCH KELLEN'S NEW COMEDY SPECIAL ON YOUTUBE!https://www.youtube.com/watch?v=JpBt0W1zrDU&t=1237sKELLEN ERSKINE IS IN ON TOUR!FEB 1 MilwaukeeFEB 7-8 Youngstown, OHMAR 16 New Bremen, OHMAR 20 PittsburghMAR 28 Bakersfield, CAAPR 4 Delray Beach, FLAPR 25-26 IndianaMAY 9-10 DallasMAY 17 St Charles, ILFor tickets go to KellenErskine.com-Get two free tickets to any of Kellen's live shows in 2024-2025 by joining The Book Pile's Patreon at: https://www.patreon.com/TheBookPile-Dave's book / game The Starlings is here: https://www.amazon.com/dp/B0CMBBLGXN?ref=myi_title_dpTHE HOSTS!-Kellen Erskine has appeared on Conan, Comedy Central, Jimmy Kimmel Live!, NBC's America's Got Talent, and the Amazon Original Series Inside Jokes. He has garnered over 200 million views with his clips on Dry Bar Comedy. In 2018 he was selected to perform on the “New Faces” showcase at the Just For Laughs Comedy Festival in Montreal. He currently tours the country www.KellenErskine.com-David Vance's videos have garnered over 1 billion views. He has written viral ads for companies like Squatty Potty, Chatbooks, and Lumē, and sketches for the comedy show Studio C. His work has received two Webby Awards, and appeared on Conan. He currently works as a writer on the sitcom Freelancers.
It's the most wonderful time of the year... if you're a gamer! The 2024 Game Awards presented by video game industry veteran Geoff Keighley aired last week and Steven and Ryan had A LOT to say about them. If that's not enough - we also reviewed not one, but two of the most iconic fast food menu options from our favorite fast food restaurant, Taco Bell. The indomitable Nacho Cheese Doritos Locos Tacos and the inimitable Mountain Dew Baja Blast. It's been a long time coming, and we finally delivered. Shout out to the gamers.Intro/Outro Music: "For Food" by ComaStudio from Pixabayburger pic: Emoji One, CC BY-SA 4.0, via Wikimedia CommonsTwitter: @podfastfoodcastInstagram: @podfastfoodcastYouTube: PodFast FoodCastTwitch: podfastfoodcast
Send us a love letter (or hate mail, your choice!)Playing dumb is all fun and games until you're on the receiving end of such behavior — we said what we said! Aidan and I take to the podcast to sing the praises of our favorite fast-food chain (Taco Bell, duh!), deliberate over the appropriate way to deplane after a flight, and expose people for weaponizing their incompetence.Get silly with us on social:FOLLOW THE PODCASTInstagram: @pessimisticatbestFacebook: @pessimisticatbestWebsite: pessimisticatbest.comFOLLOW SAMANTHAInstagram: @samgeorgsonTikTok: @samgeorgsonTwitter: @samgeorgsonYouTube: @samgeorgsonWebsite: samanthageorgson.comFOLLOW AIDANInstagram: @aidan_fierSupport the show
Are you ready to discover the secret behind the Doritos Locos Tacos that added $1 billion in sales in just 12 months? Better yet — how was Taco Bell turned around without mass firings? Greg Creed, the former CEO of Yum! Brands, joins Staffbase CPO Neil Morrison to share his journey as the CEO of the world's largest restaurant company and the transformative changes he led at Taco Bell while emphasizing the power of leadership, focus, and storytelling. Greg highlights the importance of trust and transparency in large organizations and discusses the R.E.D. branding strategy. He also examines the critical role of diversity and inclusion in driving business performance, while sharing personal anecdotes and past success initiatives with listeners.
On this week's episode, the fellas discuss the red hot Kansas City Royals and focus in on the surging offense and its prospects for 2024. They also preview the final week of the 2023 season, while trying to keep their Doritos Locos Tacos references to a minimum. Plus, Marc restores order to the show. A big thank you to our sponsors: All In Physical Therapy: https://allin-pt.com/ Knapp Family Wealth: https://knappfamilywealth.com/ Listen to the latest episode of Royals Weekly anywhere you get podcasts including … Apple: https://podcasts.apple.com/us/podcast/royals-weekly/id1557151861 Spotify: https://open.spotify.com/show/2ELyTCKp20UXva2URM02YG?si=9667a82115bb40b1 Youtube: https://www.youtube.com/@royalsweekly And follow us on social media Twitter: https://twitter.com/RoyalsWeekly Facebook: https://www.facebook.com/royalsweekly Instagram: https://www.instagram.com/royalsweekly/ #kansascityroyals #kcroyals #royals #kansascity #kansascitychiefs #kcchiefs #chiefs #mlb #baseball
We're taking a giant hand on a road trip, so make sure you get the best snacks! And that you have gas! And working batteries! And extra thick straps! Extra thick straps! Extra thick straps! Plus, Britta crawls into a giant hand... hot? We're also inventing a brand new show for the Breaking Bad Universe. So clearly you don't want to miss this one. Ben gets beef jerky stuck in his teeth. Mike finally gets to rant about the Doritos Locos Taco.
Are your taste buds ready for a trip down memory lane with our favorite Taco Bell menu items? Prepare to reminisce as we draft the best of the best, including classics like the Cheesy Gordita Crunch and Crunchwrap Supreme, as well as long-lost throwbacks that'll make your mouth water. Join us as we share our attempts to recreate some of these iconic dishes at home, and get ready for some serious Taco Bell envy.We dive head-first into the Taco Bell universe, discussing popular items like the Beefy Crunchy Burrito, Baja Blast Freeze, and the Doritos Locos Tacos. We'll also touch on the Grilled Stuffed Burrito and debate whether its removal from the menu was a crime against humanity. Plus, stick around to find out our dream team of testers for Taco Bell's Research and Development department!Finally, we explore the various flavors and textures that makeup Taco Bell's unique menu, from the spicy potato soft taco to the deep-fried quesadilla taco. We'll also discuss the all-day breakfast options and the often-overlooked condiments like ketchup and hot sauce. Whether you're a Taco Bell fanatic or a casual fan, this episode will have you craving your next visit to the legendary fast-food chain.The Dudes help you Manage your redraft, keeper, and dynasty fantasy football teams ALL YEAR LONG! Connect with the ShowVisit the web https://www.thefantasyfootballdudes.com/ Follow us on socials athttps://twitter.com/TFFDudes(the easiest way to follow our Dudesletter)https://www.instagram.com/tffdudes/Dad Moveshttps://tffdudes.substack.comJoin our Discord! Dude Nation is the best place to reach your Dudes!https://discord.gg/T92rEa4KZfWatch the Dudes on Youtube athttps://www.youtube.com/channel/UC2JAx3YD3P-OJRiaqA7wSQwQuestions for the show tffdudes@gmail.com Follow us on socials athttps://twitter.com/TFFDudes(easiest way to follow our Dudesletter)SponsorsTrophy Smackwww.trophysmack.com/dudesManscaped https://www.manscaped.comFor 20% off enter: Dudes20Underdoghttps://underdogfantasy.comPromo Code: Dudes and they will match you up to $100
The Denver Nuggets will be favored to win their 1st NBA championship no matter who wins tonight's game 7 in the Eastern Conference Finals! This year's Nuggets team is clearly the best of Nikola Jokic's career, but you might not know that because they're rarely talked about on other sports shows. So I introduce you to this season's NBA champions the only way I know how: by comparing them to Taco Bell menu items! I'll tell you not only which menu item each key contributor resembles, but break down their role on the team to tell you why! I also go over why this franchise's path to where they are now has mirrored the career of their star player, and which of their past failures were out of their control. Most importantly, we talk about Taco Bell. I can't be clear enough about that. You're welcome. The Rundown: 00:00 Intro 00:52 Your 2022-23 NBA Champions! 02:13 How the Nuggets' rise has mirrored Jokic's career 06:48 Let's live mas! 07:33 Nikola Jokic aka The Nachos Bell Grande 12:30 The Crunchwrap Supreme play of Jamal Murray 14:46 The risk/reward of the Doritos Locos Taco and MPJ 16:20 No bells and whistles, just ankle monitors 17:43 The perfect complement to the Nachos Bell Grande 18:31 Can't forget the sides and the Baja Blast 19:05 How it's all come together for the perfect 4th meal Send us an email at: beyondthearc843@gmail.com Follow us on Twitter at: BeyondTheArc843 Beyond The Arc with Brandon Silvers breaks down today's hottest sports topics in a way that makes sense whether you're a rookie or a vet! Tune in to hear in-depth analysis, unique commentary, and more! Follow BTA on Twitter @BeyondTheArc843! For more from Brandon, follow him on Twitter @brand0n_silvers and on Instagram @thebrandonsilvers!
Doritos Locos Taco bad?? You read that right. That is a real quote too. Can you guess who said it? Yea I couldn't believe it either when I was making the thumbnail, but he really threw himself in hot water on this one. Other than Beef's notoriously horrible takes, the bosses take on some other hot topics including (but not at all limited to): musicians having bandwagon fans, which came first, the Dick or the Richard?, Patrick Kane's final moments as a Blackhawk, is there enough money? and so much more. Be sure to listen to this one on the lowest volume possible, you definitely do not want people to know you listen to this podcast, hell the bosses don't even tell most people that they're on a podcast. Super embarrassing. Anyways follow our social media accounts. Thx
This post is meant to give you a list of the U.S. Fast Food Restaurants in Iceland and how I have noticed they may be similar or different from the ones in the states based on menus I have seen. Just note that I'm not going over every possible menu. Also, I must use Instagram as my menu checker. Due to IP restrictions, I can't see the websites for fast food restaurants in the US. I'll just be pointing out some interesting differences. Of course, menus are subject to change and this information is based on what I have observed recently I hardly eat at fast food restaurants, but I have been to a few of the places on this list. I will also list the different locations for each of the restaurants in the show notes, so feel free to check that out at allthingsiceland.com/American-restaurants-in-Iceland To be fair, I am a big advocate of trying local Icelandic restaurants and food, but I do know of people that like to try U.S. fast food restaurants in other countries. By the way, this episode is not sponsored by any company. Please note that these are the ones I'm aware of and it's possible that I might miss one or two that I don't know about it, but I have tried my best to find every currently open U.S. fast food restaurant in Iceland. Lastly, I will share some US fast food chains that are no longer in Iceland. They tried but inevitably it didn't work. While I do know the reason for why some of them failed, I will provide some of my speculation as to what happened to the others. Review of the All Things Iceland Podcast This is a must listen to podcast about Iceland a stunning island of fire and ice. My husband and I were lucky to find it in preparation for a visit. Jewells does a fabulous job sharing bite-sized cultural, practical, and language information about Iceland. We found it so informative, calming, and fun to listen to we've kept it in our regular circulation. Meg Jean Fitz - United States Tweet List of U.S. Fast Food Restaurants in Iceland 1. Domino's Pizza - Highest number of locations Number of Locations: 18 Price Range: $17.51 - $32.28 What is different on the menu in Iceland vs the U.S.: Don't expect to see brownies, apple baked twists, lava chocolate cake, and insanely cheese covered cheesy bread sticks on an Icelandic menu. They do have cheese filled bread sticks but it seems that the ones in the US are also covered in cheese. 2. Subway Number of Locations: 13 Price Range: $6.32 - $13.71 What is different on the menu in Iceland vs the U.S.: After comparing the menus, it seems that Subway in the US has more cheese options, the ability choice of adding an egg, avocado, as well as more sauces and cookie choices. 3. Sbarro Pizza Number of Locations: 10 Price Range: $8.37 - $15.12 What is different on the menu in Iceland vs the U.S.: The biggest surprise to me about Sbarro in Iceland is that it has way more options, especially when it comes to pasta. This comparison was based on Sbarro's international website, which might not be representing well what is available in all locations. 4. KFC - Kentucky Fried Chicken Number of Locations: 8 Price Range: $2.45 - $20 What is different on the menu in Iceland vs the U.S.: One of the biggest omissions on the Icelandic menu is mashed potatoes, biscuits, and mac & cheese bowls. My favorite part on the Icelandic menu is that they have permanent vegan and vegetarian options on the menu. In the US, there are limited-time only vegan and vegetarian options at select locations. 5. Taco Bell Number of Locations: 1 Price Range: $3.49 - $14.06 What is different on the menu in Iceland vs the U.S.: Items like Mexican pizza, breakfast, whip freeze, a double decker, Doritos Locos Taco, and dessert 6. Pizza Hut Number of Locations: 1 Price Range: $9.07 - $27.35 What is different on the menu in Iceland vs the U.S.: There are the same amount of pizza options in both countries. However, the US has options for pizzas to be hand tossed, pan, thin n crispy,
This week, the gals order in with special guest and fourth gal Scott Artley to indulge in some classic American cuisine. Topics include the origin story of the Doritos Locos Taco, a string of brutal backroom murders, and David versus the Golden Arches. Add a bottle of Winc's Pizzaloto Sparkling Rosé to your order, ask for an extra side of ranch, and tune in for Fast Food Crimes. For a full list of show sponsors, visit
This week, the gals order in with special guest and fourth gal Scott Artley to indulge in some classic American cuisine. Topics include the origin story of the Doritos Locos Taco, a string of brutal backroom murders, and David versus the Golden Arches. Add a bottle of Winc's Pizzaloto Sparkling Rosé to your order, ask for an extra side of ranch, and tune in for Fast Food Crimes. For a full list of show sponsors, visit https://wineandcrimepodcast.com/sponsors/
In this short, we try the Cool Ranch flavor of Doritos Roulette tortilla chips, some are hot and some are not. This episode gets tingly. Matt begs Taco Bell to finally make the Spicy Nacho flavored Doritos Locos Taco he's been waiting for. Matt tells the wild local tale about two ne'er do-well Pennsylvania brothers who decided to steal a tractor in Morgantown, West Virginia while armed. Tune in to hear the Creeps talk about incredibly slow car chases and feeding spicy food to children. #DoritosDareToBeBurned
Who lets their kid make out with a garbage boy? Which is the sexiest of the brass instruments? And what's REALLY going on at the Taco Bell Cantina? We horse around with these questions and more as we watch Season 6, Episode 1 of Family Matters.Alex Diamond, David Kenny, and John McDaniel heard that the long-running network sitcom Family Matters ends with side character Steve Urkel going to space. And the best way to figure out how that happened - obviously - is to watch the last episode first and make our way backwards through nearly ten years of television.Join our countdown to number one (and our slow descent into madness) in all the places you expect internet people to be:Website: jumpingtheshuttle.spaceEmail: jumpingtheshuttle@gmail.comInstagram: @JumpingTheShuttle / @ThatAlexD / @dak577Twitter: @JumpingShuttle / @ThatAlexD / @dak577TikTok: @JumpingTheShuttle / @dak577Brought to you by Smooth My Balls
Dan and Dan reach the end of their journey through the dark annals of SEASON 5B by coming full circle with big Daddy Crones' new film CRIMES OF THE FUTURE. The Doritos Locos Taco saga comes to an end, one Dan tries to curry favor from the audience during a pee-break, and both Dan's map out and duel over where to take the podcast in Season Six. So sit back in your digestion chair and enjoy the 90th episode The Movie Blues Podcast, and the rousing finale of Season 5.
Episode 182. Doritos Locos Tacos are 10 years old now, and we read some choice entries on the Taco Bell fan wiki to celebrate. Kyle laments on the continual delays to the Flash movie, and we look at other movies with infamously long production times. Melissa recaps the films she's been watching on her Journey to the Oscars. We also continue to imagine superhero movies in more experimental genres, until Hollywood heeds our demands. The Whatnauts Captain's Log is a weekly general chat podcast where we talk about the latest pop culture news that catches our eyes, share stories from our daily lives, play games, or whatever else we can think of. New episodes come out every Monday but we record them live every Friday evening on our Twitch channel! Come say hello and join in the conversation. Check out our other podcasts here, or wherever you get your podcasts. If video is more your thing, then check our YouTube channel. And if you like what we do, support us on Patreon to unlock early access to most of our podcasts as well as exclusive episodes and more. You can find us on Twitter and we would love to have you join us on our Discord server as well.
Episode 182. Doritos Locos Tacos are 10 years old now, and we read some choice entries on the Taco Bell fan wiki to celebrate. Kyle laments on the continual delays to the Flash movie, and we look at other movies with infamously long production times. Melissa recaps the films she's been watching on her Journey to the Oscars. We also continue to imagine superhero movies in more experimental genres, until Hollywood heeds our demands.The Whatnauts Captain's Log is a weekly podcast where we talk about some of the latest pop culture news, share stories from our daily lives, play games, or whatever else we can think of.Check out our other podcasts here, or wherever you get your podcasts. If video is more your thing, then check our YouTube channel. And if you like what we do, support us on Patreon to unlock early access to most of our podcasts as well as exclusive episodes and more. You can find us on Twitter and we would love to have you join us on our Discord server as well.
Today I'm going to tackle one of the things that this podcast is all about—growing your business. These will be your 2022 business growth strategies for your Amazon and your product-based business. In e-commerce, everything is changing so rapidly that it's tough to keep up. Just when you think you've got it nailed, something changes. But guess what? There's nothing new under the sun. So if you're in business, you better be ready to make changes regularly because that's what's going to be required of you. I begin this episode with a timely reminder that this is the last week that you can sign up for the in-person bundle-building workshop, and that we also have a virtual workshop available. This, then, brings me to the discussion today about business growth strategies. You don't have to be a billion-dollar global brand to get the lion's share of the market for your products and for the competitors around you. What you need is just an unstoppable business growth strategy. This episode touches on five strategies you can implement in 2022 to grow your business. These include minding your own business, where I stress that you need to know where you are and where you want to go to grow and stop chasing someone else's finish line or climbing someone else's ladder. I emphasize that you must know your business numbers, such as cost of goods, operation costs, sales, and your breakeven. Other strategies I explain in detail include marketing, diversification, meeting a need unmet by all the other products in the marketplace, and strategic partnerships. Finally, I give real-life examples and stories to show the practicability of these strategies. As we begin 2022, today's episode will go a long way toward helping you ensure growth for your FBA business not only this year, but every year. You can be part of the Amazon Files and Mommy Income community by joining our Facebook group using code word GROW, where you can learn more about bundling, ask questions, and participate in the conversation with other sellers. And if you're ready to take your business to a whole new level, visit MommyIncome.com/Coach to schedule your one-on-one coaching call today. This week on the Amazon Files: This is the last week to sign up for the in-person Competent Wholesale Bundlers Workshop. 2022 business growth strategies for your business o Strategy #1: Mind your own business o Strategy #2: Marketing o Strategy #3: Diversification o Strategy #4: Meet a need unmet by other products in the marketplace o Strategy #5: Strategic partnerships Why you must know your business' numbers Things to troubleshoot before you put PPC on your listing What A/B testing is, and why you need it Off-Amazon marketing strategies you can implement Why you should think twice about Facebook ads The shortcomings of retail arbitrage Margin-based versus volume-based business. Which is better? Why you should consider diversifying into brick-and-mortar stores Case Study of Dollar Shave Club's strategy. Case Study of the Taco Bell and Doritos partnership for Doritos Locos Tacos The value of documenting "If you always do what you've always done, you'll always get what you've always gotten. And if you're trying to grow, you're going to have to do things differently." - Kristin Ostrander Quotes: "Don't spend time chasing someone else's finish line or climbing someone else's ladder." "You can make a really decent profit without having a huge business." "You need to know where you are and where you want to go to grow." "The money is made in the numbers. The money is made at the end of the day when you actually sell that product and then see how much you're making on it." "You want to make sure that you're minding your business and who's doing what, when, and why are they doing it." "Marketing does not start with PPC campaigns." "In reality, if you're not offering what a customer wants, then more visibility isn't going to help you." "Sometimes it takes time and energy and a little bit of love and a little bit of work to make the listing the best it can possibly be." "If your listing is more than six months old, it's time to look at it." "High quality, high-resolution images are going to sell your product. The title, optimized title will bring someone in via search. And once they get to your search, then they're going to be using the images to kind of decide if your listing is even worth looking at." "A growth strategy can be what's already working and how can we enhance what's already working. That's called working smarter, and not harder." "Get uncomfortable because that's where growth happens. It happens when we're uncomfortable. When we're chilling, and we're comfortable and whatever, we're living a life of ease - usually, there's not a whole lot of growth that's happening." “You don't have to be a billion-dollar global brand to get the lion's share of the market for your products… what you need is an unstoppable business growth strategy." "Don't pigeonhole or box yourself into just Amazon. If you've got great products that are selling well, it's time to expand them." "Bundles disrupt. And why do they disrupt? Because they're bringing something new and relevant while saving people money, saving them time, saving the environment, all these different things." "Disrupt by using bundle strategies that are different than anything else." "You need to know your customers' pain points or their desires, and satisfy their needs. And all you have to do is do it slightly better than your competition." Related Content: 2022 Workshops - Coupon code: workshop50 Wholesale Bundle System Email questions Learn With Us Coaching The Amazon Files Hub Grow Your Amazon Business! Thanks for tuning into this week's episode of The Amazon Files, the show to help Amazon sellers along their business journey one step at a time with Amazon expert and your host, Kristin Ostrander. If you enjoyed this episode, head over to Apple Podcasts, subscribe to the show and leave us your honest review. Don't forget to share your favorite episodes with your friends on social media! Use the codeword GROW to join us on Facebook. Each week, Kristin hosts a live discussion on how to grow your Amazon business. Don't forget to check out our website and subscribe to our mailing list for even more resources.
Hear from The Godfather of restaurant marketing himself, Greg Creed, former CEO at Yum! Brands and CEO/CMO of Taco Bell where he spearheaded the famous “Think Outside the Bun” campaign. Another small feather in his cap…. Running the Dove brand for Unilever. Most recently he's co-authored a book with Ken Muench called R.E.D. Marketing: The Three Ingredients of Leading Brands - Relevance, Ease, and Distinctiveness.Greg is chock full of marketing wisdom and experience, and has the street cred to prove it - during his tenure as CEO at Yum! Brands the company saw tremendous sales and profit growth. He boasts an unconventional but refreshing leadership style that starts with people, brands, and cultural relevance. All at once, Greg is relatable, down-to-earth, humble, self-deprecating, and brilliant. He cites his greatest achievement as building a culture where people felt valued, empowered, and courageous. I hope you enjoy this episode as much as I did! Some of Greg's top beliefs and advice (a true gold mine here): • The two most important assets in a company are not measurable -- brands & people.Although the value of a brand and its people are hard to quantify, Greg believes they are the key to having a strong balance sheet. To him, successful CEOs look past the numbers on a P&L and understand the crucial role People & Brand plays. • Prioritize SOBO - sales overnight and brands over time. Greg says the very Best Marketers can do both. If you don't build the sales overnight you won't be around long enough to build the brand over time.• Brands must always be Reinventing & Transforming.A brand is never standing still, it's either moving forward or backward. Norms within the restaurant industry are changing, so companies need to evolve and grow to stay relevant. Greg says that any successful transformation is rooted in a good team experience and that taking care of and supporting your frontline employees should be priority number one.• Marketers need to be courageous.And you “can't be courageous in the absence of fear.” An example, his launch of Doritos Locos Tacos. Being courageous also means not always adhering to a strict process. "I know organizations need processes to make things happen... But, I believe people fundamentally think that if [they] just go through a process, big ideas will come out at the end. And I've never seen that to be the case".• Create an emotional response, not an emotional connection.To Greg, brands forging a long-lasting emotional connection with their consumers is almost unattainable. Instead, your goal as marketers should be to elicit an emotional response from your guests. "Do I want you to love Taco Bell? No, not necessarily. But, when you go to Taco Bell, does it make you feel happy? Do you get a smile?".• Be Distinctive, not Different. People get too hung up on functional differentiation… Replace differentiation with distinctiveness.Resources:• Connect with Greg Creed on LinkedIn• Greg's Book - R.E.D. Marketing: The Three Ingredients of Leading Brands• CreedUnCo• Invest in Relationships - (RR Podcast Episode)
In this rapid fire of questions, we reveal some fun, little known facts about Greg Creed like... Would he order a Doritos Locos Taco or Crunchwrap from Taco Bell? Would he take a free ride in a Bezos Blue Origin Rocket to space- yes or no? Join us for some fun in this bonus episode of PCH Driven. Be sure to check out our full conversation with Greg Creed too.
What's your favorite song cover? We dig deep on that very subject to get this week's episode off. Any of y'all still listen to the radio? What's your source for new music? Is Cleveland the most stressed-out town? Probably not, but that doesn't stop list farm style sites from claiming as much. Ant solves the mystery of the missing Doritos Locos Taco. Where is the most ethical place to make clothing donations? Black Widow is worth a trip to the theater and Loki is the best Disney Plus Marvel show thus far, so let's talk MCU. This of course leads to some comics and comic-based media discussion. Are bad reviews of the new Space Jam to be believed? I mean, the first one wasn't very good either and is a beloved movie. That then leads to our chatting about our return to the theater. We then return to the mean streets of Reddit and let me tell you, they are some bangers this week. Tatum l TAYREL713 l Lunchbox l Gabe LISTEN l RSS l Apple Podcast l Google Podcast l Spotify l TuneIn l Twitter l Amazon Music I YouTube l Twitch l Stitcher l Email l Amazon Wish List l Merch l Patreon I Rate This Podcast PHONE l 216-302-8763 #Cleveland #Ohio #Podcast #LiveFromThe216 #Phonte #SoHelpMeGod #NoNewsisGoodNews #Music #Covers #TheBeeGees #JayZ #TerrestrialRadio #NewMusic #Genius #Shazam #TikTok #Griselda #BennyTheButcher #ConwayTheMachine #EthicalDonations #BlackWidow #Loki #MCU #DisneyPlus #SpaceJam #MovieTheater #Reddit #AITA
0:00 Intro banter9:55 DoorDash strike planned for July 3119:42 Woman reports her Doritos Locos Taco missing from DoorDash order, Dasher caught ‘Dorito dust'-handedhttps://www.dailydot.com/unclick/tiktok-doordasher-dorito-taco-missing/22:46 ‘It Was a Prank': DoorDash Driver Denies Contaminating NYPD Cop's Food After Arresthttps://www.nbcnewyork.com/news/local/crime-and-courts/door-dash-driver-arrested-after-contaminating-nypd-officers-meal-with-note-left-inside/3157635/29:18 ‘The Worst of Both Worlds': GoPuff's Gig Workers Have Bosses and No Benefitshttps://www.vice.com/en/article/akgn5p/the-worst-of-both-worlds-gopuffs-gig-workers-have-bosses-and-no-benefits40:16 Uber's CEO says he 'nearly got killed' while delivering for UberEats on bike in San Franciscohttps://www.businessinsider.com/uber-ceo-nearly-got-killed-delivering-ubereats-san-francisco-2021-746:16 Instacart Wants to Be an Influencer in Food Deliveryhttps://www.wsj.com/articles/instacart-wants-to-be-an-influencer-in-food-delivery-11626260400?ck_subscriber_id=132471005151:55 SEAMLESS BRAND WILL CEASE TO EXIST UNDER NEW OWNER JUST EAT TAKEAWAYhttps://www.restaurantbusinessonline.com/technology/seamless-brand-will-cease-exist-under-new-owner-just-eat-takeaway53:55 Grubhub Rolls Out On-Time Guaranteehttps://foodondemandnews.com/07152021/grubhub-rolls-out-on-time-guarantee/58:44 DJ KHALED LOOKALIKE UBER DRIVER HAS MASTERED ALL OF HIS CATCHPHRASEShttps://hiphopfightclub.com/dj-khaled-who-appears-to-be-an-uber-driver-has-mastered-all-of-his-catchphrases/1:01:19 Outro banter
A woman on TikTok said that a Doritos Locos Taco was missing from her DoorDash delivery. Then she looked back at the drop-off photo, and saw that the Dasher's fingers had DORITOS DUST on them.
Dave and Chuck the Freak talk about a male airline passenger who had shorts so short he couldn't fly, the Stanley Cup was damaged during Tampa Bay's victory celebration, jobs celebrities had before their careers took off, a guy that broke into a family's home to make waffles lean cuisine and do laundry, a TikToker busts a food delivery driver taking her Doritos Locos Taco, a 15-year-old that scared away a home intruder with a samurai sword, a golf ball struck by lightning after being hit at a driving range, your road trip horror story, a skydiver that crash landed into the kitchen of a home, a city in France where people are allowed to be fully nude 24/7, the entire staff of a fast food restaurant that quit, and more!
A new survey has the topic simple pleasures people love to do every day. Radiohead did a cover of “Creep”. See omnystudio.com/listener for privacy information.
We discuss the return of the Doritos Locos Tacos at Taco Bell, the Austin FC scoring their first goal at Q2 Stadium, and Are You Smarter Than Jason Dick. See omnystudio.com/listener for privacy information.
What is up Daddy?! Thanks for supporting us over @ www.patreon.com/poptab and if you don't you are missing out on The Daddies Only Club. It's Just $1! This week we realize the day of the millenial is ending and we look at our best apps, Scott get inot the new Super Smash Bros Character and Jacob might agree with Dunky when saying this was not good for the switch. Check us out of Twitter, facebook, reddit, and tik tok!
Mike attempted to eat 24 Doritos Locos Tacos less than an hour before the podcast. Did he make it? Listen and find out. In this episode we talked about tacos, slap contests, cancel culture, getting old, drug experiences, vaccines, and much, much more. Enjoy! m&t
12 things I am thankful for. From Makita to Doritos Locos Tacos, I talk about life in California thanksgiving and what I am thankful for!
Sherman & Tingle's News with Jill - WDRV-FM Chicago
Alexis is wearing the Shock Collar this morning! Today's question: In 2012, Taco Bell teamed up with Doritos to birth the Doritos Locos Taco, which is one of the greatest food mashups of all time. However, 60 years earlier, one man might have created the original food mashup. It started when Sam Panopolous moved to Southwest Ontario from Greece and opened his very own restaurant. To stick out amongst the eateries in the area, he began experimenting by combining different foods from international cultures. Finally, one item in particular hit the jackpot. Now you can find it at restaurants all over the world. What is it?
Taco Bell Time! 3 different Tacos. Soft with Chicken, Hard with potatoes and beans, Doritos Locos Tacos. - How I destroyed my wife's 2007 Toyota Rav4 https://www.patreon.com/MikeDelivers - Clean your balls! Go to https://www.manscaped.com/ and type in "MikeDelivers" - Who made my sick ass amazing logo? My guys at OCG! From logo design to social media management! Learn more at https://obriencreativegroup.com
Download this episode (right click and save)Craig and Guy are at a Taco Bell to mourn the creator of Doritos Locos Tacos, eat free food and discuss The Miz's latest acting role in Christmas Bounty. They also talk about Mick Foley's book 'A Most Mizerable Christmas' and the very weird Michael Strahan from Monday Night Raw.
On this edition of Zeity Morphing Power Rangers Jack and Miles discuss Nickelodeon showing the NFL, Lindsay Lohan is "back", people are NOT buying bacon, and Taco Bell is offering a free Doritos Locos Tacos today. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
The temptation of Doritos Locos Tacos and freaking out about your first baby diapers... This is a recap of the CJ & Joy Show on WayFM.
What’s the ultimate fast food meal? What are the Thrillist Fast Food Awards? Does putting Cuban rum in a Frosty actually taste good? On this episode of Thrillist’s Best (and the Rest), Thrillist host Wil Fulton is joined by Senior Editor Tony Merevick, Writer-at-Large Kevin Alexander, and Staff Writer Kat Thompson. They give the details on the Thrillist Fast Food Awards (the Fasties!), play a quick fast food trivia drinking game, and then partake in a fast food fantasy draft. Come to hear our perfect fast food order, stay to find out how many Doritos Locos Tacos have been sold worldwide. We would love to learn more about you and your thoughts on the show! Please take our survey here: thrillist.com/surveyAnd as a thank you, we are now offering a $50 Visa gift card to one lucky listener who completes the survey. To be eligible, you must provide your email! (You won’t be added to any other mailing list, we promise.) Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers
Cameron Gavinski (actor, comedian, animator) has an award winning animated short, is a hilariously talented improvisor, a witty af writer, and stays up late at night to put off doing Continue Reading →
Epic VeganWild and Over-The-Top Plant-Based RecipesBy Dustin Harder Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Dustin Harder: I'm Dustin Harder. My latest book, Epic Vegan: Wild and Over-the-Top Plant-Based Recipes, is available now everywhere books are sold.Suzy Chase: It was so fun meeting you last night at your book party. [crosstalk 00:00:31] The burger, oh my God. It was so much fun. I have to talk about the burger. It was over-the-top fantastic. I have a photo of it on my Instagram, but can you describe it?Dustin Harder: Yes. Oh, of course. Last night, we had at the launch party the bacon macaroni and cheese barbecue blue burger, and I partnered with Beyond Meat who's being doing lots of great stuff lately, so we used them for the plant-based patty, and it was a double-decker burger, so you had the burger, blue cheese dressing, lettuce, onion, tomato, pickles, and then bacon macaroni and cheese, which is basically mac and cheese with my quinoa bacon bits from the book mixed into it, some pickles on the burger, as well, and then top that with a little barbecue sauce.Suzy Chase: And it looked like it would be heavy, but it wasn't. It doesn't just like sit in your stomach. It was super light.Dustin Harder: I'm happy to hear that. It was interesting. I ended up having one at the end of the night. There was like two left, and I was like, "Can you please hold one for me?" And I was so excited, and I ate it, too, and I felt the same way. I was so happy. I was like, "Oh my gosh. I don't feel like stuffed. I feel satisfied."Suzy Chase: So, I even saw Chloe Coscarelli.Dustin Harder: Yeah, that's my girl. I love her so much.Suzy Chase: And I heard somewhere that you started out as her intern.Dustin Harder: I did. So we both went to the Natural Gourmet Institute, and at the end of your ... And she went several years before me, and at the end of the chef's training program there, there was a hundred-hour internship period, and I started working with her. I recipe-tested as an intern with her, lots of stuff for her restaurant endeavors, and then I also did for the last two cookbooks, I recipe tested stuff with her. Yeah, and she's been the most supportive, beautiful light in my life ever since. She's always been very encouraging and has become a great friend that I'm very grateful for.Suzy Chase: First off, give me the back story of your decision to go vegan and how long have you been living a plant-based lifestyle?Dustin Harder: Yeah, it's been 10 years, and I essentially did it because I was, I mean, I just grew up in the Midwest, and food was just a way of, you know, all the things. Like all the fast food restaurants and all that stuff like that, and as I was getting older, I was like, "I want to maintain my weight. What's another way maybe?" And I started reading, and when I started realizing, "Oh, I could like switch this out with that," you know, plant-based products for that, I started just trying things, sort of trial and error.Dustin Harder: And I noticed I started losing a little bit of weight, so then I, I went full-plant based, and definitely saw a difference, not just in my weight, but in how I felt and how I was sleeping. All of the things everybody talks about, it all became true. My skin looked better, everything. And I was just like, whoa, there's really something to this. And then, I got into cooking with it because I got obsessed with sort of veganizing comfort foods that everyone goes, "Oh, well, if I go vegan, I can't have cheese. I can't have macaroni and cheese. I can't have pizza." Everyone says, "I can't, can't, can't." And I was sort of determined when I went vegan to be like, "No, that's not the case." Like we can still have all of the delicious food. So that's how it spiraled into the cooking arena.Suzy Chase: So talking about comfort food, Epic Vegan is all about comfort food. Where did you get the inspiration to write an over-the-top vegan cookbook?Dustin Harder: Well, there's two ... There's different variations. The main thing that happened was I started looking ... It goes back on saying, "Oh, well, people can still have these foods that they don't think they can have." So that's always been inspiring, to sort of like create foods that people think that they can't have. Because in the book, there's also some recreations of like, the Doritos Locos Tacos, so like the fast food sort of arena. There's a recipe for Cray-Cray Bread, which is the Little Caesar's Crazy Bread, essentially.Dustin Harder: So recreating some things that I knew people thought they couldn't have anymore was some inspiration for it, but then also, that crazy big boom of over-the-top milkshakes happened like a year or two ago, and I always look at those, and I'm like, "Well, this is ridiculous." Like you can't eat this milkshake. There's a cake and a brownie, and, you know, a volcano of stuff sitting on top of it. Like, how does someone even tackle that? And I was like, "Well, what if we create something that like still looks sort of big, but then people can actually eat, as well?" And that sort of, the milkshake sort of pushed this along. And then, truth be told, I was pushing this proposal idea around with my literary agent, and I got on a flight one day about a year and a half ago, I guess, and there was a big article about over-the-top milkshakes on the inflight magazine, and I was like, "Okay, this is a sign." I'm going to take this as a sign. I'm going to move forward with this.Dustin Harder: So I did it. And I still have that magazine to this day. I look at it. I'm like, "Look what you did, you crazy milkshake."Suzy Chase: And you had one last night at the party.Dustin Harder: Yeah, we definitely ... It's one of those things where it's, you know, it had to have a milkshake that night, and I just had to choose which one. I was like, "Oh my gosh, which milkshake are we going to do, though?" But, you know, it was the ultimate caramel cookie brownie milkshake we did last night, and everyone's always happy with salted caramel milkshakes and brownies and cookies, so we went for it.Suzy Chase: Tell me about your original series called The Vegan Roadie.Dustin Harder: Oh, my baby. That was born out of, so my background's in theater. And I took a break from theater, and after I did a Broadway show and I went to culinary school, the whole time going, why am I here? Knowing I was going back out on the road in six months from then. And then, as the job was coming up to on the road, I was like, "I'm going to mash the two together. I'm going to put food and then create this series when I'm on the road that's the vegan version of Diners, Drive-Ins, and Dives."Dustin Harder: So that's sort of how The Vegan Roadie was born. And it was all with, there's this stigma around vegatism ... vegatism-Suzy Chase: Vegatism.Dustin Harder: Vegatism! Stigma around being vegan, especially at the time. And it happened to me when I first went vegan, you know. A lot of people judge vegans and the vegan community tend to be judgemental on how you're going vegan and you're doing it for the wrong reasons, and oh, but you're still doing this, so you're not fully vegan, and like, the fact is, people are going to go at their own pace, and people are going to try things when we're nice to them. So I thought, "How can I create something that is accessible and welcoming and tells anybody if they just try a meatless meal that, like, hey, they're making a choice to try something meatless, and that's positive." You know, regardless of anything else they're doing, like that's a positive step.Dustin Harder: So I wanted to highlight the cuisine that was coming up in America. I mean, now it's exploded even more, but at the time in 2014 when I started, there were all these fantastic restaurants, and most of them are mom and pop owned, which is so cool to see. And it's all people creating these businesses with amazing plant-based food that just want to see change in the world and be part of the change and create something better for people to eat. And so I set out on this path to create this series. And meeting the people and eating the food was amazing, but we did three seasons. Two seasons in North America, and the third season we did in Italy. So it's all up on YouTube for people to watch for free.Suzy Chase: You even found lots of vegan food in my hometown, Kansas City. I was shocked!Dustin Harder: Oh my gosh, we did! Do you know ... What's been interesting about filming something like that, though, is in some cities, some things have closed. But I will say, and in Kansas City, like two of the restaurants we filmed in, they closed. But now more other ones have opened. So what used to happen back in the day was a vegan place would close and everybody would go, "Oh, shame. Nobody's ready for it." Now one closes, and it's like the vegan army rallies and like, they're like, "No, no. We're ready. We want this. Let's do more." And people come. So there's more stuff opening in Kansas City now, so it keeps going, no matter what.Suzy Chase: So in every episode, you also do a five-ingredient challenge. I thought that was so clever.Dustin Harder: Thank you. That was ... That goes again with my main mission to bridge the gap between vegans and non-vegans and show that vegan eating is fun but also accessible. So it wasn't, my point was never, "Hey, I can cook with five ingredients in my hotel room. You should cook in your hotel room." It was like, "If I'm doing this in my hotel room, you can definitely do it at home." Like you can get five ingredients and make something super delicious that's plant-based, as well.Suzy Chase: Talk a little bit about stunt foods and what they are.Dustin Harder: So Epic Vegan is full of stunt foods. And if you think of, like, well, so, one perfect example I already brought up is the Doritos Locos Tacos at Taco Bell. So that's a combination of the Dorito shell from Dorito brand and Taco Bell taco, essentially. So that's a stunt food. In the book, I think I compare it to stunt casting on Broadway, when you know, I'm always mashing my two worlds together. But like, when you know, if a musical were to bring in, I don't know, back in the day, like if they were to bring in someone like Paris Hilton, who's clearly not that talented. Sorry, Paris. But is going to bring in a draw of tickets from her reality show and stuff like that. That's stunt casting.Dustin Harder: So I always sort of relate it to that. And in these foods, it's like, "We're going to sell more tacos at Taco Bell by bringing in the Doritos shell." So those are super fun and popular and people love them, and it heightens interest. And I wanted to create something, a way for people to do it at home. So it shouldn't just always be at the restaurant. I think it's fun to get in the kitchen with people and say, "How can we make this big, over-the-top thing?" You know, one of the craziest ones in the book ... Because it's about crazy ideas, too, not just always bringing Paris Hilton into the mix, you know.Suzy Chase: Thank God.Dustin Harder: Right. Right? But there's a bacon cinnamon roll peanut butter burger in there. Like things like that. So it became like, "Okay, how do I combine like the craziest things?" So that's sort of what a stunt food is, too. Combining sweet and savories together. There's a pad thai cupcake in there. All that sort of stuff like that. There's a French onion pasta bake instead of a French onion soup. So sort of looking at recipes and deconstructing them and saying, "Okay, we love these like really hearty robust onion flavors." How can we transfer that into something else someone loves besides just soup, you know, and putting it into a pasta. All that sort of thing like that. Just like really sort of taking things outside of the box, deconstructing them, and putting them back together in a different way.Suzy Chase: So this cookbook is a choose-your-own-adventure sort of good time. Talk a little bit about that.Dustin Harder: Yeah! Well, that's my favorite part. I was so nervous about creating a book that had, okay, well, you've got to like layer this on top of this on top of this. So it was important for me, again, my firs book's called Simply Vegan, and it's full of recipes you can make in like 30 minutes, right? So great, that book's been done. It's out there. I'm not the only one. Lots of people have done it. But I knew I had to do that before I went on to this book.Dustin Harder: But in this book, it was still important for me to create some recipes that made it accessible, easy no matter what. So there's two ways you can choose your own adventure. You can either go to one of the first three chapters and make like just the Philly cheesesteak. So you can make a delicious Philly cheesesteak sandwich that you can make in about 25 minutes, maybe. Or you can take it further and you can make some pizza dough and make a Philly cheesesteak pizza. Or you can make, there's a bowl in there for a Philly cheesesteak baked potato bowl, which is this delicious bowl of kale and baked potato and the cheese sauce and the Philly cheesesteak filling.Dustin Harder: So you can choose your own adventure by either, you know, hey, I'm just going to make this Philly cheesesteak tonight or you're going to make one of the epic options. Or you can also go the store-bought route. For example, like the book, the burger that we talked about already that we served last night and was on the cover, the bacon macaroni barbecue blue burger. It's got the burger. It's got the mac and cheese. It's got the bacon. It's got all that stuff. It's got barbecue from scratch, blue cheese from scratch. Guess what? All that stuff is now available, vegan versions, in stores. So you can either make all of those things from scratch from the book, or you can choose your own adventure, and I applaud this just as much as I do making things from scratch, especially in the vegan world. Go into the supermarket, get a burger, get the vegan blue cheese dressing, get the barbecue sauce, get the vegan boxed mac and cheese, get the vegan bacon, and then you can make it all that way, as well.Dustin Harder: So you have options in terms of like how involved you actually want to get. You can choose your own adventure.Suzy Chase: That's so smart. And last night, when I was waiting in line for this burger, I was looking at everything that the Orchard Grocer had, and they have so many great options now that I don't think were around like maybe even one or two years ago. Like I saw caviar.Dustin Harder: Yeah. It just keeps, the vegan world just keeps exploding with options for everybody, and it's the coolest thing to sort of watch. Since I'd started, you know, 10 years ago vegan, but you know, 2014 I started Vegan Roadie, and I've gotten to know all of these businesses and companies sort of producing all these wonderful things, and not only do they keep making their products better, other people keep popping up.Dustin Harder: And there's a great sense in this vegan community of like, community versus competition. Like we're not here trying to squeeze you out. We're here trying to lift each other up. Like I've met owners of two different cheese brands who promote each other, and they're like, "Oh, you may like theirs, but you may like mine better. But at least like we've got this plant-based version available for you."Dustin Harder: So there's this sort of love that's in all of those products, too, that you can't really, you know ... It's not out there in just your run-of-the-mill products that you're getting at the grocery store, you know?Suzy Chase: You're a mac and cheese crazy person.Dustin Harder: Yes.Suzy Chase: What is the key to creamy, delicious vegan mac and cheese? I feel like it's hard to make. Drum roll, please.Dustin Harder: Yeah. It can be. I think for me, I need to have ... I always need to have that little sharp quality in my mac and cheese. And that's something that I've always sort of been trying to find. I mean, the cheese sauce in this book has been through the ringer in terms of testing, and I've had so many people try it, and I'm grateful. I feel like this one ... I have lots that I love, even in the first book, I have another one that I love, but this one really, really came out to what I like, and my secret is actually there's sauerkraut, and it adds this sort of like zest and this little punch to it, and then also Dijon mustard.Dustin Harder: But then you want to get like a little bit of a sweet flavor in there and a salty flavor in there, so it's really balancing all of those flavors to get like a nice, smooth, robust sort of cheesy flavor at the end.Suzy Chase: Let's talk about jackfruit.Dustin Harder: I love that you're like, "Okay, now. We're going to bring this down. We're going to talk about jackfruit." Let's do it. Let's talk about it.Suzy Chase: Okay. So I had it for the first time a few weeks ago at a place called Urban Vegan Kitchen here in the West Village.Dustin Harder: Yes, yes.Suzy Chase: And it was so good in the quesadilla. But, wait. You don't like it. How come?Dustin Harder: Well, I actually, I have grown to like it. It depends on how it's prepared. I actually haven't had the one there, but I do love their stuff there, so I have no doubt it's delicious. If you get it from the actual fruit, to me, sometimes it tends to be a little too mushy. I need there to be texture to it. And this is ... Again, this is why I always say to people in the beginning when you're trying, not even beginning. As you go through it, like trial and error.Dustin Harder: Vegan food is just like normal food. You're not going to like all of it. So people who are not vegan sometimes try vegan food, and they're like, "Oh, well, I didn't like that, so I can't like vegan food." And I'm like, "No, just try something else." So for me, it was the same thing with jackfruit. I was like, "Oh, it's terrible. I can't stand it." But I kept going back to it, and eventually, there was a place in Kansas City where I had a barbecue jackfruit sandwich. She was like, "You have to have it. It's the best one you'll ever have." She's like, "We invented the jackfruit."Dustin Harder: And I'm like, "I don't know if that's true, but I'll certainly try it."Suzy Chase: I know. I saw, I saw the episode, and I saw her say that, and I was like, "Mmm, I'm not sure."Dustin Harder: But it's a pretty big claim, right?Suzy Chase: Mm-hmm (affirmative)-Dustin Harder: And I was like, but then I had it, and it was absolutely delicious. And the trick that I think I learned in that is that, for me, when I make it now, I always make it from the can. It's been in brine. And I sear it up in the saucepan so that it gets some texture and crispiness to it. And then sometimes, I'll also put in some mushrooms with it to give it just a little bit of a heartier texture, as well.Dustin Harder: So I don't, I no longer dislike it. I'm just, I'm a little picky about it, I guess you could say. I'm a little jackfruit finnicky.Suzy Chase: What's a vegan trend that may not be on our radar yet?Dustin Harder: Oh my goodness. I don't even know. That's a very good question.Suzy Chase: I think it's the caviar that I saw last night.Dustin Harder: Oh, well, I mean, there are so many things. Absolutely. The caviar. I just feel like there's got to be more that I can think of that's not like, you know ... The big ones are like yogurt and cheese. Those have been exploding and obviously, the meat alternatives have been bananas. There is a new burger coming out called Uncut, and it is delicious. I just tried it at the Plant-Based Expo a month or so ago, and it was ... It might have been better than the Impossible and Beyond Burger. And I don't know if they're going to do just service or if it's going to be available in stores, but it's so, so good.Dustin Harder: What I would like to see more of, and there were a couple ... The one I saw went off the shelves, and I know it sounds silly because it's cheese, but I would like a ready available, like vegan cheese sauce that I can just use with like everything and that I can pick up at the store. They have them, but they're few and far between.Suzy Chase: It's summertime. And we're all about lobster rolls. What is your trick to a good vegan lobster roll?Dustin Harder: So that one we've got one in the book, and again, just like the cheese sauce, that one went through the ringer. It almost, there were times I pulled it out, because I was like, "I just don't feel good about this yet." With, I say, I use the dulse in it, which is like a seaweed, but I would ... You have to let the flavors set to marinate. If you can let that sucker sit overnight, it's going to be so much better for it the next day. And that's kind of for any sort of, when you're trying to mimic any sort of seafoody thing like that, I feel like. Where you can't like, it has to be marinated for some time, you know?Dustin Harder: So you can enjoy that lobster roll in the book like right after you make it or a few hours after, but if you're able to let it sit overnight in all of those spices ... Old Bay is always a great one, and all of that seafoody stuff. Then you can, the flavors really meld together overnight and it's delicious.Suzy Chase: Do you have a favorite recipe out of this cookbook?Dustin Harder: Oh, and I also just want to say to toast your buns. When you're making anything-Suzy Chase: Toast your buns!Dustin Harder: Toast your buns, boo! You've got to toast your buns for your burgers. Toast your buns for your lobster rolls. Put a little vegan butter on there or a little spritz of canola oil and toast that sucker. It makes any sandwich 500 times better. And I'm sorry, that was my sidetrack. What was the question you were asking?Suzy Chase: That's going to be the name of my next novel. Toast Your Buns.Dustin Harder: That's good. It'll sell.Suzy Chase: What's your favorite recipe in this cookbook, if you have one? The tough questions.Dustin Harder: I do. It's called the Almost Famous Buffalo Chicken Lasagna. And it is exactly ... It's like a buffalo chicken dip in lasagna form. So it's got a tofu blue cheese ricotta, seitan chicken in it, and then the buffalo sauce from the buffalo cauliflower bites. Just in it and delicious and baked and then with vegan mozzarella cheese. It's so, so good, and it's not too spicy. It just has like a little bit of kick, so you're getting like some sweet in there, savory, and then a little bit of spice. It's one of my favorites.Dustin Harder: And then a second one is actually, if I may, another pasta dish. And when we filmed in Italy, my fiance David was with me, and we were obsessed with the carbonara. We had it like two or three different places, vegan carbonara. Everyone was very proud of their vegan carbonara. So when we got home, we tried really hard to recreate it. So it's called David's Carby Carbonara in the book. So that's two of my favorites are the pasta ones, but I really do, I love them all.Suzy Chase: Okay, are you going back on Broadway any time soon?Dustin Harder: No. No, no, no. So I was an actor for a long time, and then I worked with rescue animals with Bill Berloni, who does all animal training for like Broadway, film, and television. And so that was sort of my last ... I did that for about six years, and I was acting and doing the dogs. And now, I love it. I want to, we're moving to Atlanta, actually. And I'm thinking when I get back to ... So I don't say no in a bad way. I say more so that like, when I get to Atlanta, I'm thinking I might, like, dip my toe back in the theater world a little bit, just because in New York, the stakes always feel so high. So I'm wondering if in Atlanta, it might not feel so much like a pressure cooker, if I'm auditioning and stuff.Dustin Harder: I used to get really high anxiety with auditioning and everything, so I'm not saying theater's ever done, because it's definitely a part of everything I do. It's part of the books. It's part of the series, you know. But definitely not auditioning to be on the Great White Way any time soon.Suzy Chase: Now to my segment called My Last Meal. What would you have for your last supper?Dustin Harder: Okay. It's going to sound so basic, but it's where I live. I would have like the most delicious slice of vegan cheese pizza.Suzy Chase: Would you make it, or would you get it somewhere?Dustin Harder: I would make it. I would absolutely make it. I want to say mac and cheese. You know I want to say mac and cheese. So now I'm struggling with, well, do I do the, like the macaroni and cheese. There's a macaroni and cheese pizza in the book. So maybe I do that so I can have both. Let's just say both so that I feel a little calmer about this answer. We're going to say the macaroni and cheese pizza, which is a franks and, franks and mac pizza, basically, is the hot dogs and macaroni and cheese on pizza, basically.Suzy Chase: Final answer?Dustin Harder: Final answer. Franks ‘n Mac Pizza from Epic Vegan.Suzy Chase: Where can we find you on the web and social media?Dustin Harder: Yes, please! You can find me at VeganRoadie.com, and I'm going out on a book tour, so there's lots of dates there over the summer. It's under the book tour tab. And then on social media, on everywhere, @TheVeganRoadie.Suzy Chase: When it's all said and done, cooking is about joy. And I'm so thrilled that you came on Cookery By the Book podcast. Thanks so much.Dustin Harder: Oh my gosh. Thank you for having me. I appreciate it.Outro: Follow Suzy Chase on Instagram @CookeryByTheBook, and subscribe at CookeryByTheBook.com or in Apple podcasts. Thanks for listening to Cookery By the Book podcast, the only podcast devoted to cookbooks since 2015.
The Doc and Burls muse over whether the Cheetos KFC Chicken Sandwich is better that the Doritos Locos Tacos. The synopsis is they both alter the course of life as we know it. Meanwhile the Doc invites BONES on the show!! They talk about their new album, working with Jeff Beck, scary movies and Bonnie Aaron being in their video. Plus great tunes from their new album!! Listen now!! Track List Monologue: 1:04 Birthday Suit 1: 9:14 Millards Still Exist: 11:30 Ripped from the Headlines: 14:14 Bones - Pretty Waste: 31:50 Shoutouts: 35:55 Birthday Suit 2: 39:30 Hot Takes of History: 42:00 Bones - Black Blood: 49:40 Bones Interview: 53:45 Bones - Creature: 1:05:40 Birthday Suit 3: 1:10:50
This week, we deliver you a hot fresh Taco Tuesday treat directly from the Shire! New Hampshire, that is. We talk with Krutch himself about fast food life in New England, how Taco Bell > Cooking, and we break down the documentary from the future that is Demolition Man! The Chipotle Chicken Griller had surprises for all and for classic with a twist, we added some guac to the wonderful Doritos Locos Taco. And Talko Bell family, help us spread the word, subscribe and leave a review!
are these antidepressants even on?
In this episode the first surprise guest appears. Aaron places his employer on blast. John and Shane discuss the new Avengers End Game trailer. Plans for a flat earth discussion are laid out. John discusses growing up with Daniel. Finally a description of how the emperor from Warhammer 40K rose to power. --- Support this podcast: https://anchor.fm/shane-rollins/support
You will die of laughter as you listen to today's featured comedian rip about having tattoos (LOTS of them), an overweight cat, feeding a dog Doritos Locos Tacos, sneezing in a babies face, and Wyoming
Steal a pod on the road, steal a Doritos Locos Taco. This week: public/private pizza pothole partnerships, the return of Still or Sparkling, and a tale of two Amazon retail concepts. Re: last week's absence. We were trying out App Limits and locked ourselves out of Skype. Whoops.
Today is your lucky day-- Taco Bell is giving out FREE Doritos Locos Tacos because of the Golden State Warrior's recent victory. While we should all be thanking Steph Curry, the true MVP is King James for sucking so bad. So thank you LeBron!
This week, it's a trip to Seafood City Supermarket (5033 N Elston Ave, Chicago, IL 60630) with my colleague/stand-up comedian Kevin Kellam (101 WKQX). Before we started the podcast, we did a walking tour of the sorts of things Seafood City sells. Need a package of blood? How about bile? Kevin was ill-prepared for what we discovered, and you can see that video here: https://youtu.be/XZZuVUlNlv8 As for the podcast, we had to decide which of the dedicated eateries within Seafood City (Crispy Town, Grill City, Jollibee) to get dinner from. To keep things in Kevin's comfort zone, we grabbed Chickenjoy from Jollibee. It was SPICY AF. Covered on this show: "THEY'RE JUST SELLING BLOOD HERE!" If it doesn't have a GMO, Kevin says "no." "I eat the same way a 12-year-old boy eats." The punishing aspect of the Chickenjoy. While it is "Chickenlicious," their version of hot is too damn hot. I had a hard time talking after I had a couple bites. The odd orange hue of the Chickenjoy, which vaguely resembles Taco Bell's Doritos Locos Tacos. How Kevin started in Chicago's comedy scene. Our failed TV pilots. My son's first encounter with Kevin, who was completely in his element. Kevin's absolute fanaticism with professional wrestling ("Shakespeare for the masses"). Why Ravinia completely sucks. The most embarrassing sucking up I've ever seen in radio. The shocking fashions at Lollapalooza. Kevin's upcoming gig at the Shithole. This week's show is sponsored by the excellent people at BOOST MOBILE!
I invite local Reno comedian and free speech advocate, P.k. Hutchinson to throw down about race, identity, big horse cock, rap, and Taco Bell. We really do get into all sorts of shit and then have to wind down with Doritos Locos Tacos right outta the fridge. Post-Nuclear Reno is a comedy podcast hosted by Bobby Benedict and guested by Reno comedians and other special guests. The podcast is set in a world created weekly by the guests set around the idea that we are in an apocalyptic alternate reality. Contact the podcast at postnuclearreno@gmail.com Follow us on Twitter @pnrpod, you can follow Bobby at @BobbyBenedict.
Consumer Foodservice outlets are launching 'mashup snacks' at a high rate - such as the recently launched "mac and cheetos" from Burger King. Foodservice operators are willing to do almost anything to get customer's attention, and are targeting the time outside of normal meal hours when launching these types of products. Additionally, operators are hoping to tap into existing customer bases by piggy-backing off of well-known brands. Finally, operators are still trying to fill a consumer demand evident by the success of the Doritos Locos Taco - one of the most successful fast food product launches of all time.
In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.
In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.
Tech news from a cabin in the Virginia woods
Dave and Chuck talk about Detroit being cleared to proceed with bankruptcy, the visionary behind Doritos Locos Tacos passed away without making a dime from the idea, video of Rose McGowan dancing naked at her home, parents going too far to punish kids, where Michigan ranks in the United States in the category of penis size, and more!
This week Stuart and William talk about the new Everquest games, Fez II, and Doritos Locos Tacos. If you are looking for more from us then check out our YouTube Page for game reviews, quick looks and more. You can also check out our other Podcast I Recommend. We really want to know what you
In this episode: Did Taco Bell steal the idea for Doritos® Locos Tacos from a prison inmate? Plus, we talk to Scoo, Senior (Tom Sanborn) about Facebook Faux Pas. Finally, how does this idea sound: a DVD that smells like Dominoes pizza after you've played it. We discuss.
Is Bitcoin the one-world currency mentioned in the Book of Revelation? Are vegan strip clubs as good as advertised? Are Doritos Locos Tacos delicious? Is Amy Piatt having a bad week? Find out, on this week’s episode of the CultureCast! This is a different show than we’ve ever done. For one, we recorded outside. For… Read more about Bitcoin, Doritos Locos Tacos, and the Best Strip Club Review You’ll Ever Hear
Eddie is back and we talk taking the easy route in college, Doritos Locos Tacos, me eating 10,000 pieces of taffy, Ken Griffey Jr. rookie card, massages in public, why men get salon haircuts and more.
This week’s contenders: Heelys vs. Rip-Sticks, Inception machine vs. Total Recall machine, Doritos Locos Taco vs. KFC Double Down, Conan O’Brien vs. Conan the Barbarian, Live Action Mighty Ducks vs. Animated TV show Mighty Ducks.
Those shits at Taco Bell screw us! We order Veggie Cantina Burritos and they give us the chicken version. We eat it anyway. We are joined by Alex and Nathan for a Burrito foursome. Ben searches his vegetarian soul and decides throwing the burro away is worse than eating it. His concessions are legion this episode. Nathan, long-time-fan-bq-virgin, holds his own with aplomb. Turns out he is something of (read: not really) a Taco Bell expert. Our apologies for not coming up with a better burrito for his visit to Cruces. Alex is offended by this food. Offended in the taste buds and the culture. Right in the culture! But he is surprised he didn't hate it. His is a tortured soul. Daniel surprises Nathan and Alex with extra Doritos Locos Tacos. Alex's offendedness increases by volumes. All in all a pretty mediocre burrito for something that's supposed to be Taco Bell's new freshmaker. Also, this one, like the last is contaminated by meats and thus does not count toward the Veggie Trek total.Ingredients: "Experience our new citrus-herb marinated chicken, cilantro rice, flavorful black beans, guacamole made from real Hass avocados, pico de gallo prepared fresh daily, roasted corn & pepper salsa and a creamy cilantro dressing, all wrapped in a warm flour tortilla. Also available in Steak or Veggie." Crooked fuckers!Ratings:Ben - Pringles flavor cliff. Eating a whole tube of Pringles in one sitting, and thinking that that was like 1000 calories of bullshit.Daniel - Dyson vacuum cleaner, it's neat and shiny but it's still just a vacuum cleaner, who gives a shit.Alex - Shame, for my enjoyment of this burrito. It was a decent mixture of ingredients but I had low expectations so...Nathan - Alex's t-shirt, it says 'meh' which is exactly how I feel.BQ4 - Episode Six"This Is The Best Burrito I've Ever Eaten" by Parry Gripp, used with permission. http://parrygripp.com/
In this episode we order Taco Bell like rock stars. Not content with yet another bean burrito, we have them add potatoes and rice. The burrito stands up, not only to other vegetarian burritos, but also to other burritos from Taco Bell. Daniel touts his good ideas, like ordering Fresca-style. He also takes credit for, and poo-poos, Isaac's great ideas while he was on the Quest. Ordering burros by modifying the standard ingredients may bolster Veggie Trek. Daniel backs up his burrito with two of the new Doritos Locos Tacos. The saltiness does not sway him. Limitations of Veggie establishment again raises its ugly head. Ben deftly avoids Daniel's suggestion that he get busy researching new places to get veggie burritos. He does this by proposing the Cheetos Chalupa. Hopefully he has, by now, sold this idea to Taco Bell for tens of dollars. Also, Ben espouses his love of Sage, at least as much as this burrito. Which spurs a whole tangent on Sage as a verbal noun, a la 'I really need to take a Sage.'Ingredients: "A warm, soft flour tortilla wrapped around hearty beans, tangy red sauce, diced onions, and Fiesta Salsa." Plus rice and potatoes. Ratings:Ben - Sage's wedding; the general public doesn't really know about it yet, you kind of have to go out of your way to do it, but it's a good thing.Daniel - Pace Picante Sauce; it's not very good salsa, but if you need to put salsa on something it's better than nothing.BQ4 - Episode Four"This Is The Best Burrito I've Ever Eaten" by Parry Gripp, used with permission. http://parrygripp.com/
Chase and Drew are amped up for championship week. So amped that they start the show with a voicemail from a listener who seemed a little disgruntled? The guys talk about their lineups and the state of the GGFS Pro League. George Kittle got Chase a free Doritos Locos Taco for the second year in a row, and the guys cover every game with their takes and picks for the weekend.
Chase and Drew were blown away by the 49ers performance against the Packers. George Kittle owes the world a Doritos Locos Taco and BEAT IT LAFLEUR! Tesla has created a future truck and Chase wants one. The guys talk about futuristic shit and make predictions on how the world will be years from now. The Sunday Slate Recap includes Fantasy Football Trashcan Boys for Week 12 and the guys talk about all the big names and stories, and give insight on who to look for on the waiver wire before Week 13.
© 2020-2025 Ivy Podcast Discovery LLC
