Podcasts about fette sau

This Week we are joined by Claire Alexander! Claire is a standup comedian who can be seen performing regularly at comedy clubs QED and The Tiny Cupboard Brooklyn, Queens, and Manhattan, at her weekly comedy show “Drule” at Fette Sau in Williamsburg, as well as at other clubs and independent shows all over New York City city. Claire is also a headline contributor for Reductress, a staff writer for The Dump, a late night talk show podcast, and a contributing writer for the popular queer publication, GoMagazine. Make sure to check her out!In this episode, we discuss growing up in Connecticut, growing up in a “no TV” household, having ADHD, wearing a brace for scoliosis, obsessing about women's sports, and so much more. You don't want to miss our discussion about Claire's experience performing at New York City's famous Apollo Theater. Give this episode a listen!Recommendations From This Episode: Full Court PressLove and BasketballFollow Claire: @clairebearpearsFollow Carly: @carlyjmontagFollow Emily: @thefunnywalshFollow the podcast: @aloneatlunchpodPlease rate and review the podcast! Spread the word! Tell your friends! Email us: aloneatlunch@gmail.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In der Spielstadt Mini-München geht's zu wie in der Stadt der Erwachsenen. Die Reporterinnen Laura und Elisabeth schauen auf dem Arbeitsamt nach coolen Jobs, sie besuchen den Bürgermeister und testen das Gasthaus "Fette Sau".

When it comes to producing a comedy show, it's ideal that you have someone who loves comedy just as much as the performers do, but, for their own reasons, would rather not take the stage and just work behind the scenes. Olivia Amerling has emerged as a go-to NYC comedy producer with three weekly shows on her plate, Seance Comedy at Easy Lover, I Made You a Playlist at Three Diamond Door and Drule at Fette Sau, after just being a hardcore comedy fan that would show up at as many shows as she possibly could. We go through NYC comedy, especially neighborhood specific NYC comedy, and break down what she does to make her shows staples in New York Also, "hot" takes on Mo'Nique getting a hour Netflix special, the passing of Jak Knight, and more. Follow Olivia @olivemartini on IG as well as her shows @seancecomedy, @playlistcomedy, and @drulecomedy. The Comedy Bureau @thecomedybureau across platforms and please, please support TCB via GoFundMe, Patreon, or on Venmo (@jakekroeger). Produced by Jake Kroeger Music by Brian Granillo Artwork by Andrew Delman and KT Photo Arin Sang-urai @photojuice

Schlanke Frau isst Burger mit Pommes. "Wow! Gönn' dir, Schwester! Scheiß auf Kalorien. Scheiß auf Diäten! You go Girl!" Dicke Frau isst Burger mit Pommes. "Sicher, dass du dir das auch noch reinschieben willst? Fette Sau. Kein Wunder, dass du so aussiehst." Was für eine Doppelmoral. Natalie Rosenke ist im Vorstand der Gesellschaft gegen Gewichtsdiskriminierung. Welche Erfahrungen sie im Leben allein aufgrund ihres Körpergewichts macht, ist einfach unfassbar. Im Interview erzählt sie von ihren Erfahrungen, aber auch von ihrer politischen Arbeit zu diesem Thema. Und sie erklärt uns, warum dicke Menschen in der Gesellschaft höchst unerwünscht sind und deshalb unsichtbar gemacht werden.

This week we had on the accomplished restaurateur, Joe Carroll, the mind behind several Williamsburg Brooklyn mainstays, including BBQ joint Fette Sau, and the St Anselm Steakhouse. In this conversation (featuring guest host Katy De Koning), we hear from Joe on his pivot from a music career to the restaurant world, and on the creativity with which he approached restaurant concepts, which has resulted in an impressive empire that now spans cities and states. Joe also reflected on how he handles setbacks and failures, discussed the new normal with COVID-19 in the restaurant industry, and even had some thoughts on the future of meat.

Daniel och Erik äter sig mätta på ett av New Yorks vassaste BBQ-hak, Mighty Quinn i East Village.

Welcome to episode 1 of Meat Sweats & The NY Jets! This week, we're breaking down the Jets' crushing home-opener loss to the Buffalo Bills, 17-16. But fear not, because we have the perfect dry rub to cheer you up, Fette Sau (of Williamsburg, Brooklyn)'s Coffee Rub. Come drown your sorrow's as Alex and Matt kick off the NFL season in sweet & smoky style!Meat Credit -Brisket - 3 lbs - Standing's Butchery (https://standingsbutchery.com/) - Pork Baby Back Ribs - 1 rack- Handy Market (https://www.handymarketburbank.com/)Fette Sau's Coffee Rub (http://www.fettesaubbq.com/)1.5 cups packed dark brown sugar1 cup ground espresso coffee beans (used Stumptown's Hair Bender)1 cup kosher salt1/4 cup granulated garlic2 tablespoons cinnamon2 tablespoons cumin2 tablespoons cayenne pepperWood: Apple wood chunks with Cherry wood chips from Sharpe Gourmet (https://sharpegourmet.com/)Brisket - 2.5 hours @ 275 degrees, wrap in butcher's paper, 1 hour @ 300 degrees until brisket is at internal temp of 203, let sit for 1 hour then enjoy!Ribs - 2.5 hours @ 275 degrees, 30 minutes @ 300 degrees until internal temp of 202, cut and serveMusic Credit: Mike D'Elia

Fette Sau! Viele Menschen werden tagtäglich für ihren Körper und ihr Aussehen diskriminiert. Auch wir sind davon nicht verschont geblieben. Heute erzählen wir euch unsere Storys zum Thema Bodyshaming und wie uns das verändert hat. Und denkt immer daran: You are Born this way!!!!! Egal wie du aussiehst du bist wunderschön!!

Erik och Daniel käkar burgers på PJ Clarke's och snackar amerikansk comfort food.

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss feeding your "mother," Jewish foods, the future of hyper-local, Notre Dame Cathedral and spirit energies! Our guests for The Weekly Grill are Joe Carroll, Brian Kenny and Eric Kos! The Main Course O.G. is powered by Simplecast.

New York-podden listar NYC:s bästa BBQ-hak du bara inte får missa.

On today's episode of THE FOOD SEEN, Joe Carroll, proprietor of barbecue restaurant Fette Sau, and New American steakhouse, St. Anselm, joins co-author Nick Fauchald in their book about meat cookery called “Feeding The Fire”. Hear how a $40 Weber grill, one dry rub, and a slow and low mantra, not only changed the urban BBQ landscape, but also elevated the cuts of meats we smoke and/or throw on the grill. Yes, there's Texas, Kansas City, Memphis, and the Carolinas, but did you know about upstate New York's Cornell chicken, California's Santa Maria Valley tri-trip, Western Kentucky and mutton, and Maryland Pit Beef? Learn that BBQ is more technique than recipe, and contemplate the choices you'll have to make for that coveted smoke ring (pinkish meat under the bark) and perfect doneness. This program was brought to you by S. Wallace Edwards & Sons.

Beer and BBQ – what could be better? This week on Beer Sessions Radio, Jimmy Carbone is joined by Ben Keene, editor of Beer Advocate, Kelly Taylor of Kelso and Joe Carroll, the man behind Fette Sau, St. Anselm, Spuyten Duyvil and author of the new book Feeding the Fire. In Feeding the Fire, Carroll gives readers his top 20 lessons and more than 75 recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. This program was brought to you by GreatBrewers. “Beer is easily paired with most food and most food is easily paired with food.” [12:00] “If you grow up drinking commercial American lager or crap wine, then I think you’re immediately drawn towards the really intense high gravity over the top stuff right way because you’re looking for something so radically different than the lame insipid stuff you grew up drinking. Over time that fades and you appreciate those lighter lower gravity beers again.” [25:00] –Joe Carroll on Beer Sessions Radio

This week on a brand new Snacky Tunes, host Darin Bresnitz is getting into the summer spirit with Joe Carroll and Nick Fauchild, authors of the upcoming book “Feeding the Fire: Recipes and Strategies for Better Barbecue and Grilling.” Talking about the making of stellar barbecue and grilled meats in Brooklyn at his acclaimed restaurants Fette Sau and St. Anselm, Joe shares that in the book he gives us lessons and highlighted recipes to make incredible fire-cooked foods at home, proving that you don’t need to have fancy equipment or long-held regional traditions to make succulent barbecue and grilled meats. Darin then welcomes Annestine Bae and Gheanna Emelia, the EIC/Creative Director and Executive Editor, of Brutal Magazine talking about the relevance of print and how they came to start the mag. Annestine and Gheanna explain that Brutal Magazine is meant to be a collaborative world that showcases talent from different creative industries through the lens of food. Brutal strives to produce stories that embody that juxtaposition through stirring visuals, smart writing, and a sense of humor. Musical guest Annie Hart rounds out the show, catching up with Darin and recalling some crazy stories from tour before performing live in studio! Chatting about the recording process and its similarities to cooking, Annie talks about her solo work and what’s next for her music! This program was brought to you by Whole Foods Market.

Hear about one of the breweries that put American craft beer on the map, Lagunitas, on a brand new episode of Beer Sessions Radio. Jimmy Carbone is joined by Tony Magee, founder and CEO of the Lagunitas Brewing Company, Mark Sljukic of Lagunitas Jimmy Ludwig of Happy Hour Guys, Joe Carroll of Spuyten Duyvil, Fette Sau and St. Anselm and Tony Forder of Ale Street News. Learn about the origins of Lagunitas, the IPA explosion in domestic craft beer and the California beer scene in the 90’s! This program was brought to you by GreatBrewers.com. “No other breweries make beer the way American craft brewers make beer. We invented some of the ways craft beers are made…the entire global beer industry is causally being handed over to another generation of brewers.” [10:00] –Tony Magee on Beer Sessions Radio

Joe Carroll is a powerhouse in the food and drink world. In 2003 he opened Spuyten Duyvil, a pioneering bar in the Brooklyn craft beer scene. In 2007 he launched Fette Sau (German for “fat pig”), a barbecue spot that featured whole animal cooking before it became ubiquitous amongst diners. He's gone on to open steakhouse St. Anselm, also in Brooklyn, and another Fette Sau in Philadelphia. He's this week's guest on The Main Course, so listen in as host Patrick Martins blasts through news topics with Joe – covering everything from the death of the pumpkin beer to the emergence of offal. This program was brought to you by Edwards VA Ham. “I don't like my BBQ to come pre-sauced. My feeling is that when you overuse anything, you're hiding the flavor of what it is you're trying to cook in the dish.” [06:00] —Joe Carroll on The Main Course

On this episode, Dana and Chad go to Fette Sau, the cool BBQ joint brought to town by Stephen Starr and his millions of dollars. Spoiler alert - it's amazing. 

Joe Carroll's footprint on eating and drinking in New York City can't be understated. He's the owner, creator and designer of Spuyten Duyvil, Spuyten Duyvil Grocery, Fette Sau, St. Anselm and Gotham Artisanal Provisions. Hear from Joe on this week's episode of The Main Course. Find out how he built his career in food and beverage, and what plans are in store for the forward thinking chef, restauranteur, and bar owner. Learn about the importance of heritage pork versus conventional hogs! How has Joe seen Williamsburg change? What problems does Joe face with distribution? Find out all of this and more on this week's episode of The Main Course! This program was sponsored by Rolling Press. Thanks to Cookies for today's musical break. “We created a bar [with Spuyten Duyvil] that wasn't a dive bar, sports bar or frat bar which most beer bars were at the time. The vibe is much more cafe-like, there are a lot of women who go there, we have a pretty serious wine program by the glass. We had to do everything; we couldn't just have good beer.” [4:45] — Joe Carroll on The Main Course

On this episode of Snacky Tunes, Greg and Darin Bresnitz are joined in the studio with Joe Carroll of Williamsburg hot spots like Spuyten Duyvil, Fette Sau, and St. Anselm. Joining Joe is the Yvonne de Tassigny, chef at Fette Sau and St. Anselm. Tune in to hear Joe’s past in the music business, working in Belgian restaurants, and why he started a barbecue restaurant in Williamsburg. Joe and Yvonne are going to be hosting and cooking for Finger On The Pulse’s BBQ Blowout this upcoming Wednesday at Good Co. This week’s musical guest is Emil & Friends. Emil & Friends make electronic music, collaborate with orchestras, and Emil plays acoustic guitar live for this episode. Hear some of Emil & Friends’ songs from the full-length Lo & Behold, and a P.R. stunt involving Emile Hirsch. This episode was brought to you by Hearst Ranch. “White tablecloths and wine lists don’t equate barbecue to me.” “I’m going to do what I do regardless of what’s going on around me. I didn’t really think about where we fit in [the barbecue scene].” — Joe Carroll about Fette Sau on Snacky Tunes “Once you get the attention of a group of people, it’s important to show who you are and be honest.” — Emil of Emil & Friends on Snacky Tunes

Joe Carroll of Spuyten Duyvil, St. Anselm and Fette Sau; Ron Lindenbusch of Lagunitas Brewing Company; Jen Ward aka The Brooklyn Beer Gal; plus Rigel Byrne & Rob Emmer of Otter Creek / Longtrail Brewery.

Dinner in a Garage? That's right! Mark and Francis joined some friends at Brooklyn's Fette Sau, a bbq place in a refurbished (slightly) commercial garage. The food is great as is the beer selection. Raw Milk and Food Rights is the topic for ...

Hr 1 TB show Live Podcast from Comedy Sports Philly was another fun 2 hour journey into Sports and Beyond! We kicked it off with some great BBQ from Fette Sau in the Fishtown section of Philly and the entire audience and crew was well fed. Chip Kelly was introduced as the new coach of the San Francisco 49'ers and we talked about that and the coaching staff of the Phila Eagles and new coach Doug Pederson coming together quickly with Frank Reich as the new O Coordinator and Jim Schwartz as the new D coordinator. We had an old friend pop by to talk about her career. Gina Gannon worked with Tony as a promotions girl in Philly radio and has worked her way up to traffic on TV and now is the WEN girl on QVC and travels the world to promote the hair products for women and men. We played FMK with Gina, Miss Robin and Natalie Egenolf and it involved 3 presidential candidates.Support this podcast at — https://redcircle.com/tony-bruno-show/donations