Podcasts about frank's red hot

Akash goes head to head with a 6 pack of Smirnoff Ice and Nate shares the song he wrote for the WKTV music contest. Also, Akash reveals the greatest coincidence in the city of Buffalo. Later on in the episode, Peter Ryan joins the pod to describe staple foods of Utica, New York and lets out a freestyle rap that is guaranteed to engulf your AUX cord into flames. Enjoy the show! --- Support this podcast: https://anchor.fm/homeworkhour/support

Ken chats with Jon Boeckenstedt, vice provost for enrollment at Oregon State University, and the mind behind Higher Ed Data Stories, a treasure trove of data-driven (and data-visualized) observations about the state of higher ed. Jon shares some views about his recent career move as well as surprises about his reading and writing habits, as well as the unusual upside of the imposter syndrome.Shout-outs & LinksA couple of other places to get your Boeckenfix: jonboeckenstedt.net and Out Here In Oregon.The Test and The Art of Thinking a documentary about standardized tests, their role in college admission, and how they do (and don't) predict academic success. Jon's early influences that inform his wonderment about the absurdity of life: Mad Magazine's Snappy Answers to Stupid Questions (Vol. 1-3); The Stranger by Albert Camus; and Monty Python.500px and Flickr, two collections of Jon's photographyAn investigative report on whether Alex Bello is, in fact, Marlon Jackson's Episode sponsored by InitialView and their latest development, Elevator Pitch.Rapid DescentWalkout song: Won't Get Fooled Again by The Who.Best recent read: A Wikipedia entry about Norman Borlaug, which inspired him to name March 25 (Borlaug's birthday) National Test-Optional Day.Eager to read next: The Years that Matter Most by Paul Tough ("Apparently I'm in it...")Favorite thing to make in the kitchen: Semi-homemade killer chili: Hormel chili + extra sharp cheddar + Frank's Red Hot + bacon bits.What he uses to take and keep notes: Not much of a notetaker, but Jon loves a good fountain pen. Though he owns a Montblanc, he prefers his Sheaffer (for writing in black) and Lamy (for writing in blue).Memorable bit of advice: "Everybody is an imposter." Bucket list: "I do not and never have had a bucket list."

This week, Bijj and Robby D talk Brock Lesnar in the Royal Rumble, Moxley and Jericho, and Wrestle Kingdom.

We talk McDonald's, Nicky is a bad spokesman, Jake reheats old fries, then we go over Chopped strategies, discuss Frank's Red Hot, Oreos, Jake's journey to cookie mecca, and the Buffalo Bills. We talk about the mass shooting at a Madden tournament, zodiac signs, theme weddings, Brendan Fraser, and we watch a clip from Dickie Roberts. We ponder what makes dudes good looking, what is compound butter, and the time Jake was going to be a substitute teacher. Then we talk about weird food combos and we take a break. Joints of the week are "Smoke it if you got em" by King Chip and "Tone's Rap" by Badbadnotgood and Ghostface Killah. We talk sweat shorts and Elvis, then we move to the Avengers, and South Korea's Tae Kwon Do team. And we round out the episode going over some of Anthony Bourdain's beefs with celebrity chefs. This one is full of Hot takes! Let us know which you think is hottest at sometimearoundmidnightpod@gmail.com

Episode 4 - Wings David "Iceman" and John "Maverick" quietly discuss the World War I aerial-combat silent film and winner of the 1929 Academy Award for Best Picture, Production, Wings. On the Red Carpet How our hot dogs were dressed: Dave's dog: Put all your toppings in the bun. Then slice a hole perpendicular through the bun about half an inch wide. Set it aside. Then take a hotdog, cut it down the middle lengthwise. And shove it through the your bun holes. Now you have a "Wings." Don’t forget to make airplane noises when you eat it. John's dog: A hot dog with buffalo sauce, a la buffalo chicken "wing" sauce. Drizzle your hot dog in a buffalo sauce (which is just ranch dressing and Frank's Red Hot sauce), some blue cheese crumbles, some shredded carrots, and some very thinly sliced celery. Cast Your Award Wiener BallotWhich of these movies would you like to hear us review next? The ArtistThe Greatest Show on EarthThe Broadway MelodyLeave a comment below to let us know!

Meatloafmas 2017 was a great success! Hope yours was as good as ours. Now here’s a treat, Jonny hung around and we had a fun, little after party episode with a Franks Red Hot ketchup. Let’s catsup! Don’t forget to call in to the Squirt Line 419-7-SQUIRT. LISTEN & SUBSCRIBE iTunes | Stitcher | Google … Continue reading "77 – Meatloafmas After Party"

Never fear! Rose the Reluctant Cook shares her secrets to easy gluten-free, dairy-free, clean, Paleo-ish meal preparation for those new to the game of healthy cooking, or cooking in general. In this episode, Rose covers the staples of her pantry, how to make some basic paleo-friendly beverages (including some yummy things for fall and the holiday season), how to decipher whether or not a food is gluten-free, easy crock-pot cooking (and how to do "toss it and forget it" meals), how to make a delicious and nutritious smoothie, how to pair paleo foods with herbs and spices, and how to re-purpose leftovers so none of your money and kitchen time goes to waste! Important Notes from this episode: Pantry Basics: Nuts and nut butters, olive oil, seeds, avocado oil, coconut oil, bone broth, salsa, non-dairy milks, tuna and other canned fishes, almond flour, arrowroot flour, coconut flour, maple syrup, raw honey, shredded coconut, dry unsweetened fruits, organic apple cider vinegar with the mother, Bragg's coconut aminos, dijon mustard, Frank's Red Hot, Primal Kitchen Mayo or any type of purely avocado mayo (no canola), basil, chili powder, cinnamon, curry paste or powder (check label for ingredients!), garlic (all kinds), oregano, paprika, parsley, red pepper, rosemary, sea salt, thyme, any and all veggies, fresh fruits (stay local, organic as much as possible), all uncured meats (aim for organic, grassfed), organic free range eggs. Paleo-friendly hot beverages include bulletproof coffee, golden milk, homemade cocoa, and homemade chai tea latte. If you do a search for Paleo drink recipes, you'll find a plethora of guidance on these. When buying gluten-free, these are the ingredients you want to avoid: barley malt, bouillon cubes, bran, bulgar, duram, graham, farina, malt vinegar, flavoring, oats (unless gluten free), matzo, ramen noodles, soy sauce, teriyaki, most beers (try "Red Bridge," it's Rose's fave gf beer), some hard ciders, brewer's yeast, triticale, cooking sprays, sushi containing imitation crab), salad dressings and many condiments, self-basting turkey or chicken, flavored yogurt. Be sure to check all medications, supplements, vitamins, etc. Many are filled with gluten. Great things to make in your crock-pot include bone broth, whole chickens, soups, and many kinds of meat-veggie-carb or meat-veggie-starch combos. A simple search will turn up all sorts of wonderful paleo crock recipes! Smoothies are awesome paleo treats for breakfast or anytime. My kids LOVE smoothies. Start with a cup of liquid for one serving (nut milk) or coconut water, or even green tea. Add a half cup of frozen fruit of your choice. Add one cup of chopped veggies. If you're using a standard blender, your veggies should be pre-chopped very well. If you want extra creaminess, add avocado, banana, or a nut butter. Give the smoothie a health boost by adding maca, cacao, chia, cinnamon, flax, ginger, matcha, any sort of nuts, spirulina or other chelating green, real vanilla, etc. Rose's favorite food, spice, and herb combos include the following: basil with chicken, eggs, salad dressings, sauces, and zucchini. Also, basil goes so well in Asian dishes, especially Thai food! Cinnamon, cloves, ginger and nutmeg are those yummy "fall and holiday" flavors that never go wrong with fruit in the cast iron skillet with a little coconut sugar and honey. they also pair well with chicken, lamb, sweet potatoes, carrots, cauliflower, and squash. Oregano is always yummy with Mediterranean dishes. Think of your fave Italian restaurant: beans, bell peppers, tomatoes, chicken, fish, lamb, mushrooms, pork, potatoes, zucchina, and gluten-free pasta or spiraled "zoodles" (zucchini noodles). We can't leave out rosemary and thyme, which are great with potatoes, any type of bean or lentil, peas, chicken, fish, pork, beef... You name it! Left-overs can easily be transformed into crock-pot soups, tacos, frittatas, fried rice, smoothies, hashes

LCHF Family 005: Meet Abby! Released: July 13, 2017 Abby joins the podcast for the first time to share how she started LCHF and the successes she's had. Abby was a slender child until a trip back to the US when she was about 6 years old when extended family took her and her sister out for treats daily for several weeks. They both put on weight on that trip and returned home with serious carb cravings. As her parents, we followed the standard diet advice for overweight children -- portion control, exercise, low-calorie foods. But this just drove her to sneak food when we weren't looking because she was hungry. Any time we had to take her to the doctor for something, her doctor would focus on her weight rather than the issue at hand, but none of them had any advice to offer other than the standard dieting advice of reducing calories, eating low-fat foods, and moving more. It was really frustrating as her parents because nothing we tried was helping her. And, it's one thing to be an overweight parent, but when your kids are overweight you feel worry for them, and frustration that none of the advice is working, and the weight of the judgement of others. Abby didn't join us on NSNG/LCHF until a few months after we started, and then we didn't give her an option. We had finally found something that worked, and we hoped it would work for her, too. In the course of a few months, Abby went from the obese child, barrel look to having a shape again. Over time, she has slipped out of the realm of morbid obesity and is continuing to make progress, all while not being hungry. Her confidence has gone through the roof. She always loved to bake, and now she tinkers around in the kitchen, trying various LCHF recipes and relearning what it means to make healthy foods. As promised, here's the recipe Abby came up with for an LCHF Cheese cracker that tastes like a Cheez-it: Abby's Cheese Cracker Abby came up with a tasty, quick recipe for a cheese cracker that tastes just like a cheez-it. Give it a try! 1 3/4 Tbsp cream cheese 3/4 cup cheddar cheese, shredded 2 heaping Tbsp almond flour 1 pinch salt Preheat toaster oven or oven to 250C/475F. Put the cheeses in a microwave-safe bowl and microwave in 15-second increments until the cheddar is melted. Add almond flour and pinch of salt to the melted cheese and stir. Line a baking sheet with parchment paper. Press the cheese dough flat on top of the parchment paper. Bake for 6 minutes. Remove the cracker from the oven and poke holes in the dough with a fork. Return to the oven for 3 more minutes. Remove from oven and let cool. Enjoy plain or with pepperoni and Frank's Red Hot. Many thanks to Lee Rosevere at Free Music Archive for the music we use in the podcast! Be sure to subscribe to the podcast through your podcatcher of choice so new episodes arrive automatically. For more support, like and follow the community on Facebook, and check out our website! Assume any links in the show notes that go to business sites are affiliate links. Purchasing things you find at those links helps us pay for hosting fees and equipment for the podcast. You can see a list of our partners on the Support the Show page.

Bridgette is the new HOH and heads...will...roll. No, actually she's very shy about it and doesn't seem to want to do anything. Brett and Danielle discuss Brigette and her noms, whatever the hell Corey is up to, but the real hot goss this week is the fall of Frank. All that plus listener questions and the great mayonnaise debate of 2016. Learn more about your ad choices. Visit megaphone.fm/adchoices