Podcasts about enchiladas

Women's US Open match had to be stopped because of the strong smell of weed. Man shot his cousin during heated argument over whose enchiladas were spicier. Police are trying to find the thieves who stole 70,000 pints of delicious Guinness stout. Weird AF News is the only daily weird news podcast in the world. Weird news 5 days/week and on Friday it's only Floridaman. SUPPORT by joining the Weird AF News Patreon http://patreon.com/weirdafnews - OR buy Jonesy a coffee at http://buymeacoffee.com/funnyjones Buy MERCH: https://weirdafnews.merchmake.com/ - Check out the official website https://WeirdAFnews.com and FOLLOW host Jonesy at http://instagram.com/funnyjones - wants Jonesy to come perform standup comedy in your city? Fill out the form: https://docs.google.com/forms/d/e/1FAIpQLSfvYbm8Wgz3Oc2KSDg0-C6EtSlx369bvi7xdUpx_7UNGA_fIw/viewform Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.

El Lic. Adolfo Ramírez, integrante del Patronato de la Feria de la Enchilada, participa en esta entrevista realizada durante la Segunda Reunión Nacional de Cocina Tradicional Mexicana para analizar la trascendencia del maíz y del sistema de la milpa como pilares de la alimentación, la agricultura y la identidad cultural de México. Durante el diálogo resalta que el maíz tuvo su origen en Mesoamérica a partir del teocintle, mediante un prolongado proceso de selección realizado por los pueblos originarios. Explica que actualmente México alberga más de cincuenta razas de maíz adaptadas a diferentes regiones, las cuales poseen características y usos específicos dentro de la alimentación.

Damn!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What more?

Evan, Canty, & Kimberley Martin debate if Joshua Baez had the best debut in sports history. Dan Graziano joins the show to address the Giants ceiling, the Browns QB situation, and more. I'm Over It: Pat can't believe Jayden Daniels dug himself this hole! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Evan, Canty, & Kimberley Martin debate if Joshua Baez had the best debut in sports history. Dan Graziano joins the show to address the Giants ceiling, the Browns QB situation, and more. I'm Over It: Pat can't believe Jayden Daniels dug himself this hole! Learn more about your ad choices. Visit podcastchoices.com/adchoices

How often do we take time to contemplate and focus solely on the All-ness of Spirit? How often do we know beyond a doubt that we're never separate from our Source, even on our worst day? How often are we willing to see everyone and everything as being a part of that Universal Whole as well? Do we truly believe we're part of creating a world that works for everyone? This week, Rev. Kit Holmes will guide us through these questions and more!

Mitch Hedberg is one of the most beloved and influential stand-up comedians in the history of comedy. He also made a movie, Los Enchiladas! Comedian/Los Enchiladas co-star Brian Malow takes us inside the wild, DIY making of Mitch's rarely seen cult comedy, set in a Mexican restaurant in St. Paul, Minnesota. Mitch turned a TV development deal into a scrappy feature film featuring future comedy heavyweights Marc Maron, Dave Attell, and Todd Barry. Plus, Brian shares stories from years on the road with Mitch and offers a rare firsthand look at the comedian before the rest of the world discovered his singular genius. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join Mandi Kirsch as we discuss how to make events truly special, from family Advent feasts to memorable weddings. Mandi tells the story of how she became her church's go-to wedding planner, complete with an impressive collection of décor stored in her basement available for others to borrow. She also offers a family favorite recipe featuring a magic ingredient, an authentic Mexican side dish, and practical encouragement to practice hospitality by using what God has given you. We wrap up the conversation the way every good meal should end - talking about the coffee to be served. We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

Bienvenidos Bastarnautas a un episodio más de los Bastardos con Suerte. Sumérgete en cabina con nosotros para deleitar tus pupilas auditivas con propuestas musicales de alto vuelo, mientras discurrimos en banalidades que no tienen sentido alguno, pero que acaban amarrando sabroso!Escucha esta mezcla medio-oriental con una cantante japonesa; explora junto con Silver una pieza diferente de Tangerine Dream; deléitate con un bajo espectacular en esta rola Funky de Doug shorts llamada Get with the program seguida de Party is a grrovy thing the Peoples Choice, más funk aun.Así que remangate los pantalones, desbrochate el cinturón, saca la panza y suéltate la greña para disfrutar de un episodio más en compañía de tus Bastardos Favoritos!

Send us Fan MailWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about WNBA, World Cup, Sports Betting, Greek Freak, Brandon Ayuk, High Steaks, Starr County BBQ, and Ariana Grande. WNBA: Caitlin Clark is in the middle of throat gate as she gets punched in the throat. World Cup:  We talk some World Cup with our limited soccer knowledge.  Sports Betting: We talk about betting on your own sports. Greek Freak:  He is taking his talents to South Beach, Brandon Ayuk: Brandon tries his best to get kicked out of San Fran,. 20:30 mins: BBQ Time High Steaks- We talk about the High Steaks Cook'em in Edinburg. Starr County BBQ- I visit a local barbecue place in Rio Grande City and have a bowl of barbecue. Diamond Dogs Party: We celebrate my friends David's bday and his life and I also make some brisket enchiladas,. 30-49 mins: Ariana GrandeWe talk about a leaked photo of Ariana Grande and her Grande nipples Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbqFeedspot https://podcast.feedspot.com/barbecue_podcasts/

Enchiladas, Chicken Fajitas and maybe even Black Beans and Rice will be on the menu in Kendra's house...

John has a new sport that he loves: enchiladas! Daryn's flight nightmares continue.Head over the ShakenAndDisturbed.com for new merchandise, blogs for our episodes, YouTube videos, and Patreon!Watch and listen to this and every other episode several days early on Patreon! Patreon members can join us during our live recordings, comment on the case, participate in polls and get shout outs! Join for as little as $5 a month right here!Follow John on Twitter @jthrasher, Instagram @jthrasher and TikTok @johnthrasherFollow Daryn on Twitter @CarpeDaryn and Instagram @CarpeDaryn

Skinny La Toya Jackson Makes Enchiladas for Brother Jermaine in Sweet Video: WatchAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Thanks to everyone who joined for today's Substack live cooking demo — if you couldn't make it, find a full replay above!In the demo, I cooked smoky mole chicken enchiladas with lime crema, a recipe that turns a few humble pantry staples (peanut butter, chocolate chips, tortillas, tomato paste, spices, and chipotles en adobo!) into a delicious weeknight dinner. The only fresh ingredients you'll need are chicken breasts, white onion, a red bell pepper, some shredded cheese, sour cream, and a lime!Recipes that rely heavily on pantry staples are easy to make on nights when the fridge is mostly bare — they can also be more budget-friendly, since the cost-per-use of ingredients like peanut butter and spices is often quite low.Thank you to Thrive Market for sponsoring today's live cook-along, which allowed us to make it free for all subscribers! Thank you also to Thrive for making it so very easy for me to keep my pantry stocked up with high-quality ingredients (at an excellent price point!).In addition to pantry staples, Thrive is my go-to source for kids snacks and clean home products — I love that everything they sell is free from more than 1,000 artificial, synthetic, and GMO ingredients. I also LOVE their app and use it to immediately add ingredients to my cart as soon as I finish them, so that I don't have to write them down or try to remember later.Sign up here to get 30% off your first order (STOCK UP!) and a free $60 gift. Now's a great time because everyone — new and existing members — can get 25% off many products right now during their Friends & Family sale, which runs through Saturday, May 2nd. Also FYI that new-to-Thrive What To Cook Insiders get $100 off their first four orders!While we're talking pantry staples, here are a handful of ingredients that pack a TON of flavor that I always keep on hand. We've linked WTC recipes to cook with each! * Coconut milk — Coconut milk's a great dairy-free sub for cream that you can use in curries, smoothies, and soups. In my house though, it's most often used to make coconut rice! * Chipotles en adobo — We used these smoky, spicy peppers today for our mole chicken enchiladas! You can also use them for chipotle black bean enchiladas and cheesy chipotle shrimp tacos. Rarely does a recipe use the whole can, so store your leftover peppers and sauce in an airtight bag in the freezer.* Creamy peanut butter — My house is never without a jar! Again, we used it here in our mole sauce, but I also love mixing it with soy sauce, rice vinegar, and honey for a peanut sauce to serve on noodles or alongside potstickers. This peanut veggie curry is delightful, as are PB&Js, apples with peanut butter, smoothies bulked up with PB… the uses go on and on!* Curry paste — Curry paste packs SO MUCH flavor into just one spoonful! Keep your pantry (or fridge, once you've opened it) stocked with red curry paste (Mike's is my favorite) and you can cook thai chicken chops, one-pot pumpkin chickpea curry, and thai tofu curry noodle soup! * Jarred marinara/tomato sauce — You could make a homemade marinara… or let someone do it for you! I've written many recipes with store-bought jarred marinara/tomato sauce listed as an ingredient because if you get a high-quality brand (my favorite is Rao's), it really does taste homemade and will save you so much time and effort. Stock up on a jar to be able to cook 30-minute chicken Parm meatballs, messy meatball sliders, shortcut shakshuka, and 5-ingredient eggplant marinara. What flavor-bomb ingredients is your pantry never without?! For a complete rundown on what I consider to be a perfectly stocked pantry, click here. And for a fun take on this topic, read “If My Pantry Were to Disappear, Here's What I'd Restock Immediately” — a Bon Appétit article written by Alaina Chou that I recently weighed in on! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit whattocook.substack.com/subscribe

Send us Fan MailHi Everyone, Come join us as we take a look into dealing with difficult people. They're everywhere in life it seems, and we have some great ways you can deal with them without losing your cool and actually looking pretty cool while doing it. We would call that doing it Enchilada style!!!

WATCH THE EPISODE HEREIn this EpisodeHighlights & “Must-Listen” Moments* 0:04 — Another chaotic start: David accidentally goes live 10 minutes early, Amy drops off before we've even begun, and Domenica Marchetti is sitting patiently waiting while the hosts sort themselves out. Welcome to live television, folks, take two.* 5:47 — Big news: SiriusXM signed us!: David announces that SiriusXM has reached out, signed a $2.1 million contract, and created an entire channel called “Culinistas” for them. Amy plays it beautifully straight — until someone notices it's April 1st. David: “Do you realize SiriusXM has no idea who we are? I bought it!” April Fools. Amy: 1, David: 1.* 9:39 — Amy's food week: Providence, Rhode Island food festival: Amy attended a celebration of Providence's dining scene — a city that, like Portland, Maine, punches way above its weight in food culture. She toured Johnson & Wales College of Culinary Arts, did a panel with food writer elyse major, and came away wanting to move there immediately.* 11:41 — This week's bread bake: the Levain: Amy's sourdough rhythm continues — this week a classic nearly-all-white sourdough with a touch of rye flour. A Levain. Beautiful and tangy.* 11:53 — Amy's Passover Seder prep: Amy is getting her brisket going and making chicken stock for matzo ball soup. Her Seder menu also includes crispy glazed sweet potatoes (mandolined, stood up like hassleback, glazed with brown sugar and butter) and roasted asparagus with Parmesan.* 13:02 — David's food week: Portuguese Flourless Almond Cake disaster: David attempted his Portuguese almond flourless cake — a recipe he hadn't made in 25 years — for Passover at Fred and Ginger's house. He forgot the butter. Alan had to drive to the gas station to buy eggs. ADHD: 1, David: 0. He went to an ADHD coach this week, however — and reports it's going well.* 15:01 — Domenica's food week: Domenica's retired husband has been doing all the cooking, which has been wonderful. Highlights: grilled swordfish steaks with asparagus and roasted red pepper, and enchiladas made with a whole rotisserie chicken — left on the counter overnight, tragically.* 17:00 — Crab cake catastrophe: The One was making crab cakes from one-year-old canned crab. The tongue-tingling was histamine poisoning. They tasted it anyway. Don't be like David.* 19:41 — Book spotlight: Pimento Cheese: The Cookbook by Rebecca Lang: David recommends this deep dive into pimento cheese from the author of Around the Southern Table — lemony goat cheese pimento, Tex-Mex pimento, pineapple pimento, and pimento cheese with chili crunch. David riffs on his own deep-fried pimento cheese balls: firmed in the freezer, rolled in panko, fried at 375°F until oozy and golden.* 22:31 — Mrs. Appleyard's Vermont kitchen: Amy goes vintage with Louise Andrews Kent, who wrote under the pen name Mrs. Appleyard — a sort of 1940s–50s Martha Stewart of northern Vermont who wrote seasonal cookbooks chronicling life in the tiny town of Crosbury Common. Charming, funny, and findable in used bookshops.* 24:52 — Food news: Copenhagen's $340 chicken prix-fixe: A restaurant called Kylling (Danish for “chicken”) invites guests to spend the first 90 minutes of their dinner interacting with the chicken that will be served. The bread basket features cardamom buns made with chicken schmaltz. Art, or a lie? David fell for for. Again, April Fools. Amy: 2, David: 1.* 26:03 — Instagram's shadow ban on non-overhead food photos (April Fools, part 2): A “leaked memo” claims Instagram will shadow ban any food not photographed from above — including soup shot from the side. Amy almost sold it. David: “It was believable. I believe everything.” April Fools. Amy: 3, David: 1.* 27:53 — Guest: Domenica Marchetti on Italian Cookies: The main event. Domenica is a prolific food writer and the author of nine acclaimed cookbooks. Her new book, Italian Cookies: Authentic Recipes and Sweet Stories from Every Region, drops April 14th. It covers the genuine, regional Italian cookies — not Italian-American cookies (no rainbow cookies, no iced anise rounds) — organized by the north, central Italy, the south, and the islands.* 29:51 — The cookie that started it all: Canestraletto di Torigna: In 2017, Domenica bit into this crumbly, flower-shaped butter cookie from Liguria (Genoa) and fell down a rabbit hole. She went to the town where it's baked, found it has a history dating to the 15th century, and discovered a town of 2,000 people with eight bakeries dedicated to this one cookie.* 31:16 — Cookie pilgrimage: from Liguria to Saronno: From there it was the amaretti di Gavi (soft almond cookies from Gavi), then Voltaggio, then Saronno — where Domenica interviewed Paolo Lazzaroni, patriarch of the Chiostro di Saronno, the family behind the famous crunchy amaretti. His grandfather purchased a medieval cloister in the early 20th century, where the family has lived and worked ever since.* 34:03 — What's in the book (and what isn't): The book is organized regionally — cookies of the north, central Italy, the south, and the islands. In the islands chapter: Sicilian cucidati (buccellati) — butter pastry filled with fig paste, nuts, and chocolate. Not included: rainbow cookies, Italian-American iced anise rounds. This is Italy, not the neighborhood bakery.* 36:21 — Deep dive on the Serpetti: From the Castelli Romani hill towns outside Rome (where the Pope summers), these S-shaped butter cookies are made by a fifth-generation family in Monteportio Catone. The baker, Paola Rosazza Battore, wouldn't share her recipe — but let Domenica watch. Through pure visual reporting, Domenica reverse-engineered it.* 44:31 — Regional cookie trends from north to south: Butter in the north. Olive oil in the south and Calabria. Lard in some regions. Honey and mostocotto (cooked grape must) in areas where sugar was once scarce. The cookies reflect the landscape, the agriculture, and the history of each place.* 56:54 — Coming back: Domenica hints that this conversation is far from over. David floats the idea of a live “Mouthful” where Domenica bakes a cookie while they talk to her. She's in.* 57:51 — Farewell to Domenica: She's a prolific food writer, author of nine acclaimed cookbooks — from handmade pasta to preserving to traditional Italian cooking — and one of the most trusted voices in regional Italian cuisine. Italian Cookies drops April 14th. Pre-order now on Amazon.Recipes Mentioned* Matzo Ball Soup (with homemade chicken stock)* Brisket* Crispy Glazed Sweet Potatoes (mandolined, hassleback-style, brown sugar and butter glaze)* Roasted Asparagus with Parmesan* Portuguese Flourless Almond Cake* Grilled Swordfish Steaks with Asparagus and Red Pepper (Domenica's husband's)* Enchiladas (with rotisserie chicken — RIP, left on the counter)* Crab Cakes (from very old canned crab — do not recommend)* Deep-Fried Pimento Cheese Balls (David's riff — panko-crusted, fried at 375°F)* Pimento Cheese with Chili Crunch (from Pimento Cheese: The Cookbook)* Canestrelletti di Torigna (Ligurian flower-shaped butter cookie)* Amaretti di Gavi (soft almond cookies from Gavi)* Amaretti di Saronno (the classic crunchy ones from Chiostro di Saronno)* Serpetti (S-shaped butter cookies from the Castelli Romani, outside Rome)* Cucidati / Buccellati (Sicilian fig-filled butter pastry cookies)* Occhi di Bue / Frolini al Burro (jam-filled bullseye butter cookies, northern Italy)Books and Publications* Italian Cookies: Authentic Recipes and Sweet Stories from Every Region by Domenica Marchetti — dropping April 14th; pre-order on Amazon now* Pimento Cheese: The Southern Spread by Rebecca Lang* Mrs. Appleyard's Vermont cookbooks by Louise Andrews Kent — vintage, findable in used bookshopsWhere to Find Us* Amy Traverso* Instagram | Yankee* David Leite* Instagram | Pinterest | Facebook | Youtube This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit davidleite.substack.com

This week, Scheana is answering your listener questions and nothing is off limits, except for questions she's addressed numerous times before – like why her last name is Shay. From Bravo tea to personal reflections, she's diving into everything you've been wanting to know. Which Bravo show would Scheana join if she had to pick another? Who is her favorite (and least favorite) Bravolebrity? And which Vanderpump Rules castmate was she actually closer with than the cameras showed? She also opens up about whether she's working to salvage any old friendships and what she does—and doesn't—miss about being on TV. Plus, Scheana gets into the tattoo removal process and the seven bad decisions she's currently erasing from her life (and body), including the matching tattoo she once got with Kristen Doute. She also jokes about Brock's new “trad wife” energy in the kitchen, gives an update on new music and upcoming projects, and shares when you might see her back on your TV screens. Tune in to find out! Follow us: @scheana @scheananigans Purchase your very own copy of the NYT Best-selling book/audiobook MY GOOD SIDE at www.mygoodsidebook.com!Episode sponsors:Shop at REVOLVE.com/GOODASGOLD and use code GGE for 15% off your first order. #REVOLVEpartnerGo to weightwatchers.com/goodasgold to get a special offer for our listeners. Please note that this episode may contain paid endorsements and advertisements for products and services. Individuals on the show may have a direct or indirect financial interest in products or services referred to in this episode.Produced by Dear Media.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On a Tuesday Drive, WD reacts to Duke blowing out NC State, last night, and tells why he thinks this is their year to win a National Title, tells why Seth Trimble represents everything great about college basketball ahead of his UNC senior night against Clemson, previews the World Baseball Classic, makes picks for tonight's hoop action in "Dalton's Dollars", and 6th man of the Tar Heels, BDaht, joins the show to discuss RJ Davis going in the rafters in the Smith Center and reacts to WD saying Duke will win the title.

This time on SWT, it's the grand return of Free Talk Friday! After the highs of last week's Valentine's Day special (go and listen to it if you haven't already), the guys take some time to debrief everything that happened while they were frozen inside their houses for a week. On the menu for today — a major kerfuffle at Robby's family Super Bowl party; the incredible fun of working in home renovation during a catastrophic deep freeze; a quick discussion about Heaven and Hell (light stuff); and much, much more! Stay tuned to the end for a SURPRISE special guest appearance from someone you may know >:)Also in this episode, Harrison gets too curious for his own good. Robby has a mid-episode vomit scare. Spencer rants about corruption at the Oscars. And the guys take their first listener phone call from a surprise special guest. Did I tease that one already? I think I did. I just really want to hype up our first listener phone call. Is that so bad? I mean, how many of you even read this far into the description anyway? I could really say anything I want down here and no one would ever notice. We're reviewing Catch Me If You Can next episode — can you believe it? It'll be the first movie of our Steven Spielberg director series. Yeah, it was supposed to be a surprise or something, but if you're still reading, you're a real one. Real ones get rewarded. Anyways, go listen to the episode or whatever.Website: sorrywetried.comMerch: bit.ly/swtmerchInstagram: @swtpodcastTwitter: @sorrywetriedEmail: thepodcastmen@gmail.comSend a textSupport the show

Tom and Jhu join Evan for part 3 of the original 4 part pilot for Exosquad, Hidden Terrors. The title does a lot of heavy lifting as we chase the pirates into their Enchilada caves and Phaeton has a rat in his ministry. Oh, and the guys ramble, as always!If you'd like to contact the guys, they'd love to hear from you!Edhatestransformers@gmail.comhttps://discord.gg/sKr8jwaAvhIf you'd like to toss a buck or more per episode, we'd adore and say nice things about you. You don't have to, as we'll still gladly hang out with you guys and gals every week, but we appreciate any help! patreon.com/user?u=69144181

Do you want to know the secret to cooking the crispiest, fluffiest roast potatoes at home? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you!By the end of this episode, you'll want to try British-style roastie potatoes known for their golden, crackly exterior and fluffy interior. You'll also want to cook up our go-to chicken enchiladas; they're perfect for weeknight dinners, feed a crowd, and make smart use of leftovers so you can get dinner on the table with ease. Tune in for a quick dose of home cooking inspiration!***Links:British roast potatoes from The Jam JarFor a deep dive on roasties, check out The Best Crispy Roast Potatoes by Kenji Lopez-Alt for Serious EatsSam Sifton's Chicken Enchiladas with Salsa Verde for NYT Cooking (unlocked)But this week, Kari used leftover roasted chicken and green enchilada sauce by Siete Foods (not sponsored!), and topped them with Monterey Jack and Queso Fresco***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

There was a close call in Allyson's kitchen!

It's cold outside, so warm up with this easy and delicious slow cooker version of enchiladas!Written RecipeHosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more! Hosted on Acast. See acast.com/privacy for more information.

Send us a textWelcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about  College football, Jake Paul, Fight Night, Fajitas, Brisket, Xmas party, Steaks, Christmas movies, music and food.  0-15 mins: HeadlinesCollege Football: The College Football playoffs have started and we share our thoughts and also the Sheron Moore scandal.  Paul vs Josua: We talk about the "fight" between Jake and Anthony and the surprise ending.  10-30mins: BBQ Time Fight Night Fajitas: We cook the Valley trinity and cook way more than fajitas, chicken, and sausage.   Xmas Party: We cook up some briskets for our Christmas barbecue party. Brisket Enchiladas: With all the brisket we had left over we decide to call our compa Eddie and make some brisket enchiladas.  World Steak- We are still looking for sponsors for the World Steak Championship.  30-50 mins: Christmas Stuff Movies: We talk about the Christmas movies that we watch every year. Music: All the Christmas songs we remember during the holidays. Food: Some of the foods we eat during the holidays.          https://podcast.feedspot.com/barbecue_podcasts/Etsy/ShopReadySetBBQ - EtsyFacebook Pagehttps://www.facebook.com/readysetbbqFeedspothttps://podcast.feedspot.com/barbecue_podcasts/Etsy/Shop ReadySetBBQ - EtsyFacebook Page https://www.facebook.com/readysetbbq Feedspot https://podcast.feedspot.com/barbecue_podcasts/

Alec Naman from @Naman's Catering called us this morning and said, "I thought we could do a little Holiday Sweet Treat this week. Like Apple Enchiladas with a Brown Sugar Butter Sauce."      

Saludines y bienvenidos al episodio más mexa del año! Para esta ocasión les presentaremos nuestras primeras impresiones de la más reciente película de Kimetsu no Yaiba: El castillo infinito. Y el tema principal aprovechando nuestro mes patrio es el de personajes mexicanos en el medio del manga, anime y videojuegos! Veremos qué los japoneses nos tienen en alta estima y que hay más representación de la que imaginamos.

Rosa Cienfuegos has watched the growing appetite for mouth-watering, delicious Mexican food and joined Philip Clark to share the culinary delights of her home. 

Pro Tips Power Hour! The Drew Crew team is sharing their best pro tips including newest Drew Crewer Amirah Kassem sharing how to make the perfect party dish and easy ways to level up hosting. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Taking your kid down the mostly-whole Enchilada

Fill a tortilla, surround it with sauce, bake cheese on top—what's not to love? Well, let Noah and Louisa tell you. Join our Patreon! Follow us: @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on BlueSky. Noah: @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz. Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License.

En la época en que abrir un restaurante parece ser un tema del diario, Pedro Reyes habló con el chef Nicolás López –del restaurante Pink Rambo– sobre los retos, mitos y realidades sobre todas las implicaciones que tiene emprender una aventura restaurantera en los tiempos del Instagram y la gentrificación. Programa transmitido el 27 de septiembre de 2025. Escucha Glotones en vivo todos los sábados de 9:00 a.m. a 10:00 a.m. por el 105.3 de FM. Una producción de Chilango Radio.

Step into Episode 180 of On the Delo as David DeLorenzo welcomes back Melissa (Eat Drink AZ / Eat Drink Creative Agency) for a sharp, no-nonsense conversation on what actually moves the needle for restaurants in 2025. From scaling her team from a one-woman show to Arizona's largest hospitality social media agency, Melissa lays out exactly how she did it—and what you need to know to stand out on social. From her 15M-view “chicken at home” TikTok to geofenced Meta campaigns and a new storytelling series at historic Arizona spots, this one is packed with tactical plays, trend calls, and a clear view of where marketing is headed (hint: AR is coming fast). If you run a restaurant—or advise one—this is your field guide to content that converts, budgets that make sense, and brand choices that age well.Chapter Guide (Timestamps): (0:14 - 1:07) Episode 180 intro & Melissa's second appearance confirmed. (1:08 - 3:25) 2021→now: Eat Drink AZ growth; TikTok to 270k+/220k; 15M chicken clip. (3:26 - 5:18) Team & scale: 5 employees, 4 contractors; Texas trip for Mujinzo & Hayashi (Lin's). (6:13 - 10:23) 70% “out” of the business: delegation, Ryan's role, and Michelle's elevation. (10:54 - 12:18) New short-form history series: Hanny's & Enchiladas; call for real stories. (12:42 - 16:13) Owner playbook by budget: in-house hour, small retainer, or agency—let insights lead. (16:52 - 18:57) Truth about paid social: Meta is pay-to-play; boost ≠ backend; spend with intent. (20:09 - 23:15) What's next: guerrilla returns; “flat internet” → AR interfaces; Minority Report moment. (23:15 - 24:36) Food/design shift: fewer IG gimmicks; more sleek, sexy, service-forward experiences. (26:39 - 28:33) Vegas sticker shock: $36 for two beers; hotels $650+ a night. (28:57 - 31:37) Personal upgrades: fitness, cooking at home, and continued education (AI in Anaheim). (31:53 - 35:21) Free 30-min social audit, upcoming Evolve PR talk, Taste of AZ, salsa judging, Esplanade win.

Waiver Bids and Week 3 Previews - Episode #855

This week, we get deep with Johnny and Noe, known for their insane growth on Twitch and going viral on TikTok. Two brothers who have been through the trauma of grief and loss, we get in the kitchen and down to the nitty gritty of our mutual trauma over some delicious enchiladas.See omnystudio.com/listener for privacy information.

You ever see people raving about a particular food and you're thinking "Yeah, you don't really like that, you just want to because it's trendy"?? Yeah, me too. This week we're going all out about these foods and bickering about ground beef in Enchiladas!What's a food you absolutely cannot stand??

Summary: In this episode of #70secondCEO, Carl Gould explains why your business must have a top-tier, premium-level offering—regardless of whether anyone ever buys it. This “McDaddy” or white-glove service elevates your brand, creates perceived value, and acts as a powerful marketing tool. Carl walks you through how to price it (hint: double it... twice) and how it influences customer perception just like a luxury car displayed under spotlights in a showroom. Read full transcript: Hi Everyone, Carl Gould here your #70secondCEO, just over a minute of  investment per day for a lifetime of results. So, here's what you need in your business. Whether somebody buys it or not you NEED to offer a VIP, or exclusive or premium service, or white glove treatment, concierge or McDaddy, or the whole enchilada. Whatever you want to term it. But you need that platinum, titanium offering where it's the highest level engagement with your company. How do you know what to charge? Take your current fee, cross a line through it, take that number, cross a line through that, double that number! So, you double it, and then you double it again and you bundle products, services and bonuses and perks that to your clientele would make that price seem reasonable. That's when you know you have a high enough price offering. Think about it, you walk into the showroom of an automobile dealership. What car do they have in the middle of the showroom , behind velvet ropes with the spotlights on it? Right, their most expensive car, which nobody ever buys. Why do they put it in the middle of the showroom? Because they know it will attract you into the showroom, you will be convinced the brand is worthwhile and then you'll go buy something else off the menu. Like and follow this podcast so you can learn more. My name is Carl Gould and this has been your #70secondCEO.  

Kiley calls out Eric for pooping his pants (again), Eric phones his mom live from the bar to settle the Great Enchilada Debate, and the two finally hit the theater to see Materialist—and wow, dating is rough out there. Nonstop laughs guaranteed.

Hello, Darlings!We are back in the heat of The Valley (and the gloom of a windy beach day in Malibu) to watch Janet and Jason cry.We are thrown into a party for Enchiladas (?), at what appears to be Arianna and Tom's house, and we watch Janet threaten to go against Kristen...oh...no...Jax shows up in a FaceTime and reminds us that he is a reprehensible monster.Enjoy! Hosted on Acast. See acast.com/privacy for more information.

Is Walmart More Exposed to Tariffs Than They Are Admitting?In a recent investor day, Walmart indicated that only one-third of its products are not made in the USA. Are we sure about that number? Given the fact that there is no universal definition of made in the USA, I think that number could be a lot higher than the company is letting on. Learn about this and more in this week's Watson Weekly podcast, headed straight to your earhole every Monday morning, wherever you find your favorite podcasts.Today on our show:Walmart Investor Day Shows Strong Tariff HeadwindsIs 2025 The Year to Eat the Entire EnchiladaShop for Brands on Amazon Seen in the WildAmazon Surveys Its Sellers on Tariffs- and finally, The Investor Minute which contains 5 items this week from the world of venture capital, acquisitions, and IPOs.Today's episode is sponsored by Mirakl.https://www.rmwcommerce.com/ecommerce-podcast-watsonweekly

Day Four in the Lori Vallow Daybell Arizona murder trial saw emotional testimony from Charles Vallow's sister, Kay Woodcock, a digital forensic deep dive, and Lori herself questioning witnesses. Join us as we break down every jaw-dropping moment—from religious delusions to courtroom stares. #LoriVallowDaybell #TrueCrime #ProfilingEvil #MurderTrial #CultMom #KayWoodcock #ColbyRyan #LoriDaybell #LoriVallow #ChadDaybell #CharlesVallow #JJVallow #TyleeRyan #AlexCox #TammyDaybell=======================================Order Deceived, An Investigative Memoir of the Zion Society Cult. (Signed and shipped FREE in USA) https://www.paypal.com/ncp/payment/DYVV8R6AQELKGOrder She Knew No Fear (Signed and Free USA Shipping) https://www.paypal.com/ncp/payment/9NKCKQ5EUHR6YDONATE to Profiling Evil: https://www.paypal.com/donate/?hosted_button_id=T54JX76RZ455SSUPPORT our Podcasts: https://www.buzzsprout.com/1213394/support

What is the chicken enchilada lasagna of video games?

In this engaging episode of "Shark Theory," Baylor Barbee embarks on a culinary adventure that turns into a profound metaphor for life's various undertakings. Inspired to try his hand at making enchiladas, Baylor's grocery store experience becomes a lesson in following recipes, seeking guidance, and adapting to new challenges. As he navigates through the complexities of cooking, Baylor draws parallels to the importance of having a roadmap in life, stressing the value of trusted sources and the personal touch necessary to create something uniquely yours. Throughout the episode, Baylor explores themes of authenticity and adaptation. By sharing his humorous yet insightful story of making enchiladas, he illustrates how life's tasks often come with established blueprints that can be customized according to personal tastes and preferences. As Baylor emphasizes, understanding the timing in juggling life's responsibilities is just as crucial as in cooking, highlighting that focusing on what matters most is key to success. Key Takeaways: There is always an existing recipe or blueprint to follow in life's endeavors, whether it be in cooking or personal growth. It's crucial to personalize and adapt the established methods to align with individual goals and preferences. Trusted sources are invaluable when seeking advice or guidance in any area of life. Balance doesn't mean giving equal attention to everything at once but prioritizing what's important while maintaining awareness of others. Celebrate your achievements and learn from every experience to continue growing and evolving. Notable Quotes: "There's definitely a recipe that exists for everything under the sun." – Baylor Barbee "Find a recipe and a path to success in a manner consistent with who you are." – Baylor Barbee "Take the plan, but then you have to season to taste." – Baylor Barbee "Focus on what's important while it's important, but don't forget about everything else." – Baylor Barbee "Be proud of yourself for all that you've done, all you've accomplished." – Baylor Barbee

We're ALL still waiting on Serina's baby, Pharrell Williams explains why you should choose your friends carefully,Matt and Tino's wife Chelsea get into it about joint bank accounts, and Are You Smarter Than Nicasio... Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

We're ALL still waiting on Serina's baby, Pharrell Williams explains why you should choose your friends carefully,Matt and Tino's wife Chelsea get into it about joint bank accounts, and Are You Smarter Than Nicasio... Learn more about your ad choices. Visit megaphone.fm/adchoices

10 months on the waitlist, and well worth it! Casa Bonita is the definition of a dining "experience" with its hodgepodge collection of oddball acts and entertainment, but is it worth flying out of state to grab dinner? I break down this kitschy paradise with my guest, the hilarious Ify Nwadiwe (Dropout TV, Um Actually, Maximum Film) in this week's review episode! The Good: Cliff divers are tremendous fun, the puppet show is expertly entertaining, the magician is a pro, the merch is unrivaled, the food is way better than its reputation would have you believe, a Love Tester machine tells me I'm "burning" with passion, and much more! The Not Good: Manbearpigrilla's handler snubbed us out of a photo op, there's too much to do in one visit, the service pace is overwhelmingly fast, a food assembly line, and there's a lack of clarity on the best way to experience the show The Just There: Rice & beans were whatever What We Ate: Horchata, the Wooly Bully, Chips & Salsa, Mole, Carnitas, Rice, Beans, Enchiladas, & Sopaipillas Ify details his worst & best restaurant experiences in The Calibration Station The second highest score in the history of the podcast! "Fine" Dining is now on video! Head on over to my YouTube to watch this episode! Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Gabe Alvarez (@spooky.gabe) Segment Transitions Voiced by: Sandy Rose "Fine" Dining is on Patreon! Get an extra episode every month (My October Patreon exclusive episode about Mr. Chow came out on Halloween! Go check out the episode about a place that is expensive for expensive's sake), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Joyce Van, & Sue Ornelas   Get the 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send in your Casa Bonita stories at finediningpodcast@gmail.com.   Follow the show on TikTok and Instagram @finediningpodcast Follow Ify on Instagram @ifynwadiwe   Let me know where I should go next by leaving us a review on Apple Podcasts, Spotify, Amazon Music, PodcastAddict, Overcast, or wherever you get your podcasts. I read every one!   Next week on "Fine" Dining: The History of Dining at Strip Clubs! Adult film star Ryan Keely and her I Seduce The Dragon podcast costar Dana Scarborough join me to learn about the development of strip clubs as restaurants, and dive into a few Yelp reviews that are all over the place. Ever work at a strip club buffet? Send your stories to finediningpodcast@gmail.com.

Robin Thicke gives us a full life update including when the new album will drop, his son Julian Fuego' desire to also be an Artist + shares that his part Mexicana Fiancée makes a mean Enchilada.See omnystudio.com/listener for privacy information.

Work brunches, 20 pictures on instagram, and tiktok boyfriends should be outlawed. get tickets to our live shows here - 2ND RADIO CITY SHOW ADDED!pre-order our book heresign up for our newsletter here Hosted on Acast. See acast.com/privacy for more information.