Podcasts about fruity

主播：Wendi（中国）+ Maelle（法国） 音乐：Les Champs-elysees法国文化丰富多样，今天我们就来聊一聊其中的品酒文化，看一看法国人是怎样有仪式感地品酒的呢？01. What Is Wine Tasting? 什么是品酒？Wine tasting（品酒）其实不止是喝酒，在这个过程中还要去观察（look）、去闻（smell）、去品尝（taste），要动用你的多个感官去体会酒整体的感觉。通常，法国人会从以下几个方面来品酒：1) Appearance (外观): the color, clarity (清澈度), and “legs” (挂杯现象)Legs: the path of the wine as it glides (滑/流下) on the glass, 即酒沿着杯壁流下的痕迹。2) Aroma (香气): what you smell3) Taste (口感): the flavors on your tongue4) Finish (余味): how long the taste stays in your mouth after swallowing (咽下)喝下一口酒后，味道在口中停留的时间长短。所以品酒不是“一口闷”，而是要慢慢“读懂”这杯酒。02. 描述葡萄酒口感的关键词 Key Words to Describe the Taste of Wine1) Dry (干型): not sweet, 酒的甜度较低2) Fruity (果香型): has notes of fruit (果味的香调), like berries (浆果) or citrus (柑橘)3) Bold (浓郁型): full of flavor4) Tannins (单宁): dry, slightly bitter feeling (口干、微涩的感觉) in your mouth5) Acidity (酸度): give the wine freshness (清新感) or sharpness (刺激感)03. Two Common Types of Wine 两种常见的葡萄酒种类We have many different types (种类繁多) of wines，今天我们重点介绍两种最常见的（most common types）：红葡萄酒（red wine）和白葡萄酒（white wine）。红葡萄酒（Red Wine）1) Cabernet Sauvignon (赤霞珠): strong, full-bodied口感浓烈，适合搭配牛排（steak）2) Merlot (梅洛): softer, rounder, easier to drink口感柔和、顺滑，易于入口3) Pinot Noir (黑皮诺): lighter, elegant, a bit earthy酒体轻盈，优雅细腻，带有一丝自然风味。白葡萄酒（White Wine）1) Chardonnay (霞多丽): creamy, buttery, or citrusy depending on where it's from根据不同产地，可能带有奶油、黄油或柑橘风味。2) Sauvignon Blanc (长相思): very fresh, grassy, high in acidity清新爽口，酸度较高，常带有青草或柠檬香气。新手推荐：建议从红葡萄酒梅洛（Merlot）或白葡萄酒长相思（Sauvignon Blanc）开始尝试。They're friendly, not too strong, and easy to enjoy with or without food.04. Five Steps of Tasting Wine 五步品酒法品酒其实有章可循，只需五个基本步骤：1) Look（看）：看颜色、清澈度，不同颜色，比如deep red（深红色）、ruby（宝石红色）、golden（金黄色）等等，不同颜色代表不同的葡萄品种和年份。2) Swirl（摇）：轻轻地转动酒杯，可以释放出更多香气（release aroma）。3) Smell（闻）：Stick your nose in the glass! 将鼻子靠近杯口，尝试辨别果香、香料（spice）或木香等气息。4) Sip（尝）：Take a small sip (小啜一口) and let it cover your whole tongue (让酒液覆盖整个舌头)，感受其口感与结构。5) Reflect（回味）：Is it sweet? Acidic? Smooth? Does the taste stay or disappear quickly? 可以回味一下酒的甜度、酸度，以及它的余味是否悠长。以前可能从未留意过葡萄酒的风味（taste）和质地（texture），但一旦开始关注（once paying attention），葡萄酒就不再只是一种饮品，而成为一种体验（experience）。05. Wine Culture in France vs. China 中法葡萄酒文化差异In France, wine is part of their daily life. It doesn't always appear in fancy occasions (不总是在高大上的场合). 人们会在午餐、晚餐或与朋友小聚时随意地（casually）喝上一杯。人们会搭配或是选择符合心境和氛围（fits the mood）的酒——重要的是匹配。It's about matching.而在中国，葡萄酒一般会出现在具有“仪式感”的场合，并且选酒时价格也常常成为重要标准。品酒不一定是一项“fancy”的活动，而是一个可以慢慢学习、慢慢享受的过程。不论是在法国的葡萄园还是在北京的晚餐桌上，wine is really about slowing down and paying attention to the moment (专注于当下的体验)。下次当你端起一杯葡萄酒时，记得：swirl, sniff, and sip with confidence!（摇晃、轻嗅、然后自信地品尝！）欢迎在评论区留言分享：Which wine would you most like to try?你最想尝试哪一款葡萄酒呢？

It is the final Fair Food Faceoff with the Minnesota State Fair - so we pitted strawberries (with hot Dubai chocolate topping) up against Grilled Watermelon with Tajin and lemon juice!

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Chablis is a wine we absolutely adore, and we think too many people are just unaware of what a beautiful and fantastic wine it is. If you are thinking, wait, I thought you guys hated Chardonnay, well, you're not wrong, but specifically, we dislike super oaky Chardonnays. However, we love, love, love Chablis, and we can't believe we have not done an episode on it before today. It is hard to put into words how much we love Chabils. If you are unsure about what all the hubbub is, or if you think we are exaggerating, we implore you: try some Chablis and drink along while you listen to this episode, and you will quickly change your mind about what a Chardonnay can be. Fruity, complex, elegant, crisp yet smooth, with wonderful minerality, Chablis is a wine almost without parallel, and should be at the top of everyone's wine list. Whether you are a Chardonnay lover or a Chardonnay doubter, this wine will make you a believer that there is so much more to Chardonnay than oak and vanilla. Wines reviewed in this episode: 2023 Le Vieux Clocher Chablis, 2023 Thomas Labille Chablis.Send us a Text Message and we'll respond in our next episode!Contact The Wine Pair Podcast - we'd love to hear from you!Visit our website, leave a review, and reach out to us: https://thewinepairpodcast.com/Follow and DM us on Instagram: https://www.instagram.com/thewinepairpodcast/Send us an email: joe@thewinepairpodcast.com

This podcast covers episodes 11,641 to 11,646. Todd reckons Theo is playing games with him and decides to give him a taste of his own medicine. Carla makes tentative plans to take her relationship with Swain to the next level. Steve's furious to find that Tracy has been lying about the valuation of the florists. After not hearing from Eileen since she left, George is encouraged to get himself back in the dating game. An afternoon of passion for Aadi and Amy is ruined by Lauren who is out for revenge. Dee Dee worries that the time she spends working means she's missing out on Laila's development milestones. A cheeky photo of Tyrone could end up spelling trouble for Carl and Abi's secret affair. Gary hates pamphlets. David barks all night. Dorin is a top hider.

This is the weekly columnWhat makes a wine sweet and what makes a wine taste sweet? As you might expect in the convoluted world of wine, the two are not the same. In the wine world, things are not always what they seem.Wine sweetness is determined by “residual sugar” or RS. There are other mechanisms both artificial and natural that give you the sensation of sweetness, but wine's definition of sweetness focuses on RS.When yeast eats the sugar in grape juice it turns natural sugars into alcohol and carbon dioxide (CO2). If the winemaker allows the yeast to eat all the sugar, the alcohol level increases and the RS goes down, in many cases to zero or close to zero. Such wine clearly qualifies as “dry wine.”If the winemaker at some point stops the conversion of sugar into alcohol and CO2, then the wine will have measurable amounts of RS. At higher levels of RS, such wine clearly qualifies as “sweet wine.”The devil, of course, is in the details and the shades of difference between no RS and a lot of RS.Sweet wines are officially classified as having 45 grams or more per liter (g/L) of RS. Basic sweet wines have 45-120 g/L. Dessert wines 75-200+ g/L. Extremely sweet wines such as some pedro ximénez sherries or Tokajis contain 400+ g/L.Most dry wines have 0-4 g/L, but if the wine has high acidity it can have up to 9 g/L—that will get us into the weeds of how we perceive sweetness later in this piece. Some supermarket reds labeled “dry” will have 10 g/L—mass market wineries do not go broke selling sweetened wines.There is a middle ground of “off-dry” and “semi-sweet” wines. Off dry, also known as “medium-dry,” have 4-12 g/L. Medium-sweet has 12-45 g/L. As mentioned, 45 g/L is generally held as the dividing line between sweet and dry.But measures of RS obtained from white-coated wine wonks in test-tube infested laboratories is not how you experience wine sweetness. Oh, no. Mother Nature and physiology have a magician's hat of tricks to amuse and confuse you. Here are major ones:• Acidity. Acidity is measured two ways: pH (potential Hydrogen) and TA (Titratable Acidity). They are two different measurements. Wine pH is the concentration of free hydrogen ions and indicates the strength of acidity. The pH scale is logarithmic and runs from 0 to 14, with water in the middle at 7. A pH score of less than 7 is acidic, more than 7 is alkaline. Most wines score between 2.8 and 4.2. Takeaway: the lower the pH number, the more the acidic strength.TA measures the quantity of acids. Wines can have identical TA scores but different pH scores depending on buffering compounds, mineral content, and the type of acid (there are six different types in wine, with tartaric, malic, and citric the most noticeable). TA is the key indicator as to how tart or sour a wine will taste. Red wine TA generally ranges from 5.5 to 7 g/L, while white wines range from 6.0 to 8.5 g/L. Takeaway: the higher the TA number, the more tart the wine.When it comes to sweetness, pH and TA influence your perception. Acidity counteracts sweetness. Very sweet wines like port and cherry usually have high acidity which prevents them from tasting cloying or syrupy. On the other hand, lower acidity allows the natural sweetness of wine to come through, resulting in a rounder, softer mouthfeel often described as silky and smooth. Too little acidity creates wines that are “flabby”—dull, heavy, flat—and also emphasizes the perception of alcohol, making the wines taste “hot.”Okay, we mowed our way through the wine acidity weeds, but our trek into the jungle of wine sweetness perception is far from over.• Fruit ripeness. Ripe fruit contains more sugar, which yeast will convert into alcohol and CO2, which makes the wine dry. Yes, dry when RS is measured, but the human body is not a laboratory instrument. Fruit ripening transforms grape flavor from green and herbaceous to citrus and orchard fruits in white wines and red and black fruits in red wines. When grapes reach full phenolic ripeness—which includes tannins, flavonols, and other phenolic compounds—your sense of smell (which very heavily influences your sense of taste) and mouthfeel tell your brain this is sweet even when RS is low. Juicy, ripe fruit wines taste sweet even though they are not sweet, measured by sugar content.• Alcohol. You perceive ethanol—the alcohol in wine—as sweet even though it has no sugar content. High alcohol wines usually mean ripe fruit wines, so the perceptions support each other. High alcohol, ripe fruit wines taste sweet even if there is little or no RS.• Oak. Aging wine in oak can significantly enhance sweetness perception. Oak extracts vanilla, caramel, chocolate, butterscotch, coconut, and other aromatics and flavors strongly associated with sweetness.• Glycerol. A natural byproduct of fermentation, glycerol contributes to wine texture, viscosity, and mouthfeel. Again, signals to your brain that mimic sweetness signals regardless of sugar content.So, truly sweet wine—measured by sugar content—can be perceived as not so sweet when there is high acidity. Truly dry wine—measured by absence of sugar—can be perceived as having sweetness because our sensory perceptions of wine sweetness are influenced by many factors beyond actual sugar content.Human beings are complicated and our perceptions of the world and wine are influenced by a motley mob of influencers. If it were simple, wine would not be so wonderful.Tasting notes• Dr. Konstantin Frank Célèbre Riesling Cremant, Finger Lakes NV: Sparkling riesling is not common wine. Excellent, a great bargain, demonstrates how well the Finger Lakes region is doing with riesling. Fruity, inviting, easy drinking, vivid acidity (2.86 pH). $25 Link to my review• Bodegas Barbadillo La Cilla Pedro Ximenez Jerez-Xérès-Sherry: Unctuous, delicious exaltation of dark, jammy fruits embraced by good, balancing acidity. Sweet, rich, complex, decadent. Made using pedro ximénez grape, known for its rich sweetness, as this effort emphatically demonstrates and celebrates. $30 Link to my review• Concannon Vineyard Mother Vine Reserve Cabernet Sauvignon, Livermore Valley 2020: Made using foundational California cabernet sauvignon clones from the mother vines. Features elegance over power. Excellent fruit and balance, smooth and easy in the mouth (3.70 pH; 6.7 g/L TA). $55 Link to my reviewLast roundIf a child refuses to sleep at nap time, are they guilty of resisting a rest?Wine time.This is a reader-supported publication. To support my work, consider becoming a paid subscriber. No matter how you subscribe, I appreciate you reading.Links worth exploringDiary of a Serial Hostess Ins and outs of entertaining; witty anecdotes of life in the stylish lane.As We Eat Multi-platform storytelling explores how food connects, defines, inspires.Dave McIntyre's WineLine Longtime Washington Post wine columnist now on Substack. Entertaining, informative.Email: wine@cwadv.comNewsletter: gusclemens.substack.comWebsite: Gus Clemens on Wine websiteFacebook: facebook.com/GusClemensOnWine/posts/Twitter (X): @gusclemensBluesky https://bsky.app/profile/gusclemensonwine.bsky.social .Long form wine stories on Vocal: Gus Clemens on VocalApple podcasts https://www.google.com/search?client=safari&rls=en&q=apple+podcasts+gus+clemens+apple+p…&ie=UTF-8&oe=UTF-8.Linkedin: Gus Clemens on Wine This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit gusclemens.substack.com/subscribe

Cameron, Charles and Gordon continue our deep dives as we look at the AFC West and look at the Denver Broncos Can Sean Payton continue to take steps forward in his 3rd season? Is the defense the best in the NFL? What are the limits for Bo Nix?  We also take a quick look at the other 3 teams in the division before we commit our standings! This episode also comes with a disclaimer!!

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With a nod to Independence Day, we ask (and hopefully answer) the question, "what is freedom" in this episode of TURNING HOME called "Fruity Freedom".

20250618 Recipe Swap - Cool & Fruity Desserts & Salads Originally Broadcasted June 18, 2025, on ACB Media 5   Our next recipe call featured desserts and salads that we all enjoy in the summer. Share your favorite summertime dessert or salad recipe or just come and say hello.   Find out more at https://acb-community.pinecast.co

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A bizarre case of political impersonation, where Trump's top aide Susie Wiles is cloned (digitally, not biologically — we think), and high-ranking Republicans start getting invitations to link up with "her" on Telegram to share their Trump pardon wishlists. Was it a deepfake? Or just someone with a halfway decent impression and access to a shady data broker?Meanwhile, we take a worryingly familiar journey into the mental health crisis in the UK — and how TikTok is stepping in with advice like “eat an orange in the shower” to cure your anxiety. Spoiler: it won't. But it might make your bathroom smell nice.Plus: a nostalgic tech support tale involving a CRT monitor, a wooden door, and an unexpected shade of brown.All this and more is discussed in the latest edition of the "Smashing Security" podcast by cybersecurity veterans Graham Cluley and Carole Theriault.Warning: This podcast may contain nuts, adult themes, and rude language.Episode links:Federal Authorities Probe Effort to Impersonate White House Chief of Staff - Wall Street Journal.FBI probes effort to impersonate White House chief of staff Susie Wiles, sources say - CBS News.The Trump Administration Accidentally Texted Me Its War Plans - The Atlantic.The Trump campaign is still being hacked - Popular Information.The Big Mental Health Report - Mind.Mental Health Pressures - British Medical Association. More than half of top 100 mental health TikToks contain misinformation, study finds - The Guardian.‘They thought they were doing good but it made people worse': why mental health apps are under scrutiny - The Guardian.How to find therapy or counselling - Mind.Carole in the shower with an orange? - Twitter.Matter - modern read-later app for iPhone, iPad, and web.Techie fixed a ‘brown monitor' by closing a door - The Register.Smashing Security merchandise (t-shirts, mugs, stickers and...

Send us a textFruity Pebbles, Cheesecake, and YouTube!

Blown Off Thursday 5/22/25

Blown Off Thursday 5/22/25

KEEPERS KWOTABLES:  “I'm the Worm Whistler.” / “I can't even begin to care.” / “I liked it, but I didn't like it at the same time.” TOPICS DISCUSSED IN THIS EPISODE INCLUDE: MARVEL SHILLIN' TIME!  There is a rumor about a team-up movie with Deadpool and the X-Men in the MCU‘s future KEEPERS KWICKIES:  There […]

Tune-a in as we talk about Cosmic Exploration with everyone’s favorite fish pun master, Fruity Snacks, as well as ChaosComposer! Keep up with Fruity Snacks on Blue Sky and YouTube and ChaosComposer on Blue Sky! Check out our Patreon here, with our feature content: Dungeon Disaster! — Watch live on Saturdays!

Today Rick and Svea contrast works of the flesh with fruit of the Spirit.Topics Discussed in this Episode:00:00 Intro02:21 "Don't bite and devour each other..."04:50 Defining ourselves by obeying rigid rules or religious structures invites comparison on who is and isn't achieving and breeds pride.06:09 How might Jesus has told the parable of The Good Samaritan to Autumn Ridge Church?08:16 If the Gospel stops messing with us, we're changing it; it's not changing us.11:09 Paul was writing to believers, not unbelievers. Works of the flesh happen within church people.13:38 We don't conquer works of the flesh by religious rule-keeping. Change happens by the Spirit growing Christ-like character in you.17:04 Contrasting religious rule-keeping with living by the Spirit.26:03 when we live by the Spirit, we can no longer stomach biting and devouring each other.

Fruity rocks, 80s pop-stars and a restaurant to remember........all this and 17 other questions on today's episode of Car Trip Trivia. Facebook PatreonSee omnystudio.com/listener for privacy information.

Menu Talk hosts Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, agree that restaurants are pushing out spring flavors earlier than ever.It's also the season for menu makeovers at several restaurant chains. After identifying “team mom” as a core customer, Walk-Ons Sports Bistreaux introduced a number of new, female-friendly dishes, less sugary cocktails and higher-end wines. And Noodles & Company launched nine new menu items—an overhaul two years in the making—which you'll hear more about next week.But this week, we are spotlighting Matt King, president and COO of Legal Sea Foods, as our guest. He chats about the recent menu makeover at the Boston-based casual-dining chain. While the restaurants' signatures will never be taken off the menu—we're talking about the best-selling lobster roll and fish and chips—King shares Legal Sea Foods' journey toward customization. Guests can now create their own flavor profiles, choosing the protein they prefer, along with a sauce or rub, cooking technique and sides. For the indecisive, there are also plenty of chef-curated dishes featuring seasonal, sustainable seafood. Listen as King, the brand's former head chef, describes Legal Sea Food's new culinary direction and what's next. 

We're blending the old with the new on a Victorian public holiday - we kick off this show with the boys' chat with Gold Coast Suns coach Damian Hardwick - who faces the tough questions from new Suns member Billy. We relive Billy shotgunning a can of coke zero and making a mess of the studio, then Billy goes 1-on-1 with West Coast legend Ben Cousins - with a little help from Daisy and Lehmo. Former Haas F1 Team Principal Gunther Steiner is in studio of the Melbourne Grand Prix this weekend, Billy talks US Politics, and Andy Brayshaw phones into talk to Uncle Jim after signing a massive contract extension with the Dockers. Finally, Billy has a Fruity Monday Joke about bondage.See omnystudio.com/listener for privacy information.

You guys have emailed to ask what we talk about off-air: "Have you ever considered an off-topic show?"Hey, why not?Sam cracked a beer on an empty stomach. Jeff poured a large coffee. Ross continued his streak of amusingly clean and healthy living. With no plan, we ended up yapping on—among other things—racing, Lotuses, how Sam's grandpa got out of mowing the lawn forever, and that time Jeff's son Colin whacked straight into a flying bat while lapping a kart in their yard in the middle of the night.This format is an experiment. If you like it, we'll do it again. If you don't like, hey, no worries, it'll go Poe's raven, nevermore!This show changes format weekly, because squirrel. We call this format “INTC TANGENT HOUR.” RELATED TRIVIA: Sam was drinking Weihenstephaner Hefeweissbier. From the world's oldest brewery, which dates to the year 1040. “Fruity nuances of banana and cloves,” their site says. Coincidentally, that's how Sam's wife describes his writing. (Sam: “Tough, but fair.”)This episode was produced by Mike Perlman.**Who We Are + Spicy Merch:⁠⁠⁠⁠⁠⁠⁠⁠www.ItsNotTheCar.com⁠⁠⁠⁠⁠⁠⁠⁠**Support It's Not the Car:Contribute on Patreon ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.patreon.com/notthecar⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Topic suggestions, feedback, questions? Let us know what you think!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠INTCPod@gmail.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Check out Sam's book!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Smithology: Thoughts, Travels, and Semi-Plausible Car Writing, 2003–2023⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**Where to find us:⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/intcpod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/thatsamsmith/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/j.v.braun/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.instagram.com/rossbentley/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://rossbentley.substack.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://speedsecrets.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠**ABOUT THE SHOW:It's Not the Car is a podcast about people and speed. We tell racing stories and leave out the boring parts.Ross Bentley is a former IndyCar driver, a bestselling author, and a world-renowned performance coach. Jeff Braun is a champion race engineer. Sam Smith is an award-winning writer and a former executive editor of Road & Track magazine.We don't love racing for the nuts and bolts—we love it for what it asks of the meatbag at the wheel.New episodes every Tuesday.

WELCOME TO THE FRESH & FRUITY CURDBOX Young cheeses, with their bright, fresh flavors and creamy textures, offer a perfect canvas for creativity when paired with fruits. Their mild profiles, often smooth and delicate, allow the natural sweetness and tang of fruits to shine, elevating each bite with layers of complexity. Whether it's the crisp contrast of fresh fruit or the sugary tang of preserves—a single type of cheese can take on endless variations in flavor and texture. The beauty lies in how the cheese adapts to the fruits it's paired with—creating a delightful and ever-changing tasting experience. This month, we explore how these fresh, youthful cheeses and fruits come together to enhance each other, turning every pairing into a new and exciting taste experience. So let's take a look and see what we brought you in this month's box...Visit curdbox.com for more info.Please visit some of our cheese and pairing partners in this month's box: @cypressgrovers, @mariekegouda, @thefinecheeseco, @blakehillpreserves, and @moutardesfallot

It's that time of the week again... TIKTOK TUCKER!See omnystudio.com/listener for privacy information.

This week's leftover stories:Stephen A. Smith dogs on Serena's halftime danceKanye has lost itHailee Steinfeld getting into the canned cocktail gameThe Day of the Jackal number one Peacock showYou can watch the episode at The Leftovers on YouTubeThe Leftovers with Sean (@seanrburnett) & Chelsea (@chelseaareber) from The Infomaniacs on WTAW (@wtaw1620)WTAW

Theo is back from Thailand and the boys have some things they would love for him to address. WAFFLIN' Podcast by Joe Weller, Theo Baker & Luke Martin.Send in your deep, dark, embarrassing confessions and questions to theboys@wafflin.co and your entry could be used in our next video!WAFFLIN' INSTAGRAM: https://www.instagram.com/wafflinpodcast/WAFFLIN' TWITTER: https://twitter.com/wafflinpodWAFFLIN' TIKTOK: https://www.tiktok.com/@wafflinpodcastWAFFLIN' REDDIT: https://www.reddit.com/r/wafflinpod/WAFFLIN' FACEBOOK: https://www.facebook.com/wafflinpodWORK WITH WAFFLIN': workwithwafflin@fellasstudios.comJoe's Socials: http://instagram.com/joeweller/https://twitter.com/joe_weller_Theo's Socials:https://www.instagram.com/theobaker_https://twitter.com/theobaker_Luke's Socials:https://www.instagram.com/justsayluke/https://twitter.com/justsayluke Hosted on Acast. See acast.com/privacy for more information.

In this episode, we dive into the dessert of cannabis strains: Peach Maraschino.

This morning, Dave, Glenn and Emma handed in their Cool Badges.. and Matt was in play for Five Words Five Grand once again, and it didn't go to well!

Billy's Jokes often get a little naughty on Fridays, so we've compiled every single one of them in 2024. Maybe keep the kids away from this one!See omnystudio.com/listener for privacy information.

In this episode, we discuss the complexity of deciding between refactoring an existing org or starting over with a new org, Clara Shih's departure from Salesforce, return-to-office mandates, Agentforce Testing Center, and Marc Benioff's latest comments on AI.

I wasn't sure I was going to do a Thanksgiving episode this year, but last minute, I felt inspired (and was encouraged by some of you -- thanks especially to my dear friends and your fellow patrons Claudette C and Tina K) so I decided to make it happen.   This one is short, sweet, and to the point! I offer seven main wine types and give examples of each. I hope at least one of these ideas will work for your table! __________________________________ This year, I'm sticking with the theme I did for the Wine Access Club and recommending blends for your meal. The list: Photo: Getty Images via Canva 1. Sparkling -- whether you pick Champagne, Crémant, Cava, Cap Classique, Franciacorta, American sparkling wine, or anything else, you will likely have a mix of grapes. A great blend for the whole meal.     2. Acidic white blends are fantastic pairings. White Bordeaux blends are my top choice.     3. Full, white Rhône blends, especially with a big Viognier component are always on my Thanksgiving table. Blends like Côtes du Rhône blanc, Châteauneuf du Pape blanc, Laudun, Lirac, and Rhône blends from California and Australia work well.     4. Fruity red blends have softer tannins but good acidity. Côtes du Rhône, Châteauneuf du Pape, and Valpolicella are some examples     5. Flavorful red blends with a fuller body are a fantastic alternative to varietal Cabernet or Zinfandel, which are often recommended. Rioja, Bordeaux (with more Merlot than Cabernet), and Cerasuolo di Vittoria are my suggested blends.   6. Rosés like Tavel, Bandol rosé, Côtes du Rhône rosé, and heavier styles of Rioja rosado.     7. Finally, SAUTERNES is great with grilled food or anything with a char. It can also handle the sweet foods on your table, including dessert.     I hope you this was helpful and gave you a new idea or two! Happy Thanksgiving -- I'm grateful to you for listening!   Full show notes and all back episodes are on Patreon. Become a member today! www.patreon.com/winefornormalpeople _______________________________________________________________   Check out my exclusive sponsor, Wine Access.  They have an amazing selection -- once you get hooked on their wines, they will be your go-to! Make sure you join the Wine Access-Wine For Normal People wine club for wines I select delivered to you four times a year!    To register for an AWESOME, LIVE WFNP class with Elizabeth or get a class gift certificate for the wine lover in your life go to: www.winefornormalpeople.com/classes    

It's week three of Be Fruity! This time we're talking about kindness and stuff.

Frank talks about RFK Jr.'s plans as the nominee for United States Secretary of Health and Human Service and the unfair coverage he is getting. He also sits down with Brook Urick, a former sugar baby, former seeking arrangement employee and the author Wink Wink, Nudge Nudge. They discuss sugar daddy websites and exploitation of minors. He later gives the UFO Report on UAPs targeting sensitive areas such as nuclear plants. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to the second week on fruits of the spirt. This week, everyone's favorite. Wait for it.....

The theme of this one is fruit, as Carlin tries to sus out two new beers that Rebecca picked out.

Check out our new series on the fruit of the spirit!

What's the best fruity Halloween candy? WE GOT THIS.

When it comes to choosing candy, are you more of a chocolate person, or a gummy/fruity/jelly type person? Maybe you like both! Maybe you're crazy like Jon and love Dots. That, and an all-new 2nd Date Update, and Chantel's Roses!

In today's episode, I'm excited to interview Ryan Alvarez and Adam Merrin, the duo behind the popular blog Husbands That Cook. Since 2015, Ryan and Adam have been cooking together in their cozy kitchen in Eagle Rock, California, and their blog has earned numerous accolades, including being a finalist for Saveur magazine's Best How-To Cooking Blog Award and a nominee for Taste Talks' Best Food Blog Award. Their debut cookbook Husbands That Cook was published in 2019, and now they're back with their latest release, That Takes The Cookie, which hit shelves on November 12, 2024. This beautifully designed book offers 85 brand-new cookie recipes for every craving and occasion—from classic favorites to inventive new twists. Whether you're a fan of sweet, salty, chocolatey, or fruity treats, this book has something for everyone! In this episode, we discuss: The Journey Behind That Takes The Cookie How Husbands That Cook evolved from a blog to a cookbook Inspiration behind their second book, That Takes The Cookie What sets this cookie book apart from others on the market What's Inside the Book 85 brand-new cookie recipes, covering: Sweet and salty combinations Crispy, chewy, and chocolatey options Fruity and nutty variations Creative spins on timeless classics A chapter-by-chapter breakdown of the book, highlighting their favorite recipes The Creative Process How Ryan and Adam test, write, and photograph each recipe The challenges of ensuring consistency in cookie recipes Their approach to making the book both visually appealing and easy to use Tips for Cookie Bakers Baking tips for fall-inspired cookies, perfect for the current season Ideas for customizing and experimenting with your cookie creations Their clever method for making endless vanilla extract at home Things We Mention In This Episode That Takes the Cookie Husbands that Cook Oven Thermometer Digital Kitchen Scale Joy of Cooking The Cookie Book by Rebecca Firth  

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Dr Chris Smith and the Naked Scientist team present the latest science news, analysis and breakthroughs.This week we look into signs that fruity vapes paralyze the immune system in the lungs, why the world's oldest cheese was smeared over an ancient Chinese mummy, and why we might be getting an extra moon.Plus an in-depth look into how vaccines are revolutionising the prevention and treatment of cancer.

Josie takes Mel all the way back to 2018, when needles started showing up stuck into strawberries all across Australia.  **If you would like to skip the catch up chats, head straight to 29 mins and 40 seconds! Join the ALL AUSSIE HOUR Facebook group Follow All Aussie Hour on INSTAGRAM and TIKTOK Follow JOSIE and MEL on Instagram  Produced by DM Podcasts Show notes: BBC, no byline, September 2018 ABC by Patrick Williams, September 2018 The Guardian by Ben Smee, September 2018 The North West Star by Cheryl Goodenough, July 2020 Daily Mail by Mark Brook, November 2018 ABC by Talissa Siganto, July 2021 Brisbane Times article by Toby Crockford, July 2021 News.com.au by Shireen Khalil, 2020See omnystudio.com/listener for privacy information.

In this edition of The Naked Scientists: Signs that fruity vapes paralyse the immune system in your lungs; the world's oldest cheese: but why was the nearly 4000 year old dairy product smeared all over an ancient Chinese mummy? And, why it might be a giant leap to suggest that we're getting an extra moon, at least for a while! Like this podcast? Please help us by supporting the Naked Scientists

Welcome to The Force Unscripted Podcast, where Star Wars fans share unfiltered discussions, fresh insights, and genuine camaraderie in exploring the galaxy far, far away. Tune in weekly for authentic conversations that celebrate the timeless appeal of Star Wars. May the Force be with you on this adventure!------------------------------------------------------------------------------------------------------------------Be sure to follow us any where you want to get your podcast fix, as well as on Twitter (formerly known as X) where we post updates about the podcast and on Twitch, where we do our live recordings for the podcast!LinkTreeTwitter (Formerly Known As X)Twitch------------------------------------------------------------------------------------------------------------------In this week's episode, the boys dive into the Star Wars Clone Wars 2D Micro Series

This episode we are making fruity pebble cheesecake bites. Update on our lives along with some tea

Michael Rubino has become a renowned leader in the indoor air quality, mold and remediation space. As the Founder of HomeCleanse, and President of the Change the Air Foundation, Michael continues to push the conversation forward for creating better indoor air quality. 15 Daily Steps to Lose Weight and Prevent Disease PDF: https://bit.ly/46XTn8f - Get my FREE eBook now! Subscribe to The Genius Life on YouTube! - http://youtube.com/maxlugavere Watch my new documentary Little Empty Boxes - http://littleemptyboxes.com This episode is proudly sponsored by: Magic Spoon is my favorite high protein, zero sugar cereal that comes in delicious nostalgic flavors like Fruity, Frosted, and Peanut Butter. Get $5 at http://magicspoon.com/genius. LMNT is my favorite delicious, sugar-free electrolyte powder to leave you feeling charged up after a sweat sesh. Get a free 8-serving sample pack at drinklmnt.com/geniuslife. AG1 is my favorite multivitamin. Enjoy a free 1 year supply of vitamin D and 5 free AG1 travel packs with your first purchase. All you have to do is visit drinkag1.com/GENIUS.