Podcasts about Ganache

In this episode, woof woof, we zoom in on our featured Operator and Food, the ontological butler and part-time magician certified Nice Guy Steward, and the boxer (swordfighter? wrestler???) who you could never mistake for anything but a cutie Ganache, and ask a snark question: Have you ever seen a better pair of guy who can serve punch and guy who can take one? Then, we look at a grab bag of Special Rice, Windflit, and Ebenholtz, asking... uhm... I've got nothing, sorry. Writing descriptions while sick is hard... Follow along:  https://arknights.wiki.gg/wiki/Steward,  https://food-fantasy.fandom.com/wiki/Ganache,  https://food-fantasy.fandom.com/wiki/Rice_(SP),  https://arknights.wiki.gg/wiki/Windflit,  https://arknights.wiki.gg/wiki/Ebenholz  Support the show:  https://ko-fi.com/ivyfoxart Follow the show on Tumblr:  https://soul-mates-podcast.tumblr.com/ Follow the show on YouTube:  https://www.youtube.com/@Soul-Mates-Podcast Listen to Together We'll Shine: An Utena Rewatch Podcast:  https://bunnygirlbrainwave.substack.com/archive Art by Ryegarden:  https://www.instagram.com/ryegarden Music by Sueños Electrónicos:  https://suenoselectronicos.bandcamp.com/ Follow and support ash:  https://ko-fi.com/asherlark

En este episodio, Pablo Viudez nos trae los errores que cambiaron la historia: preparaciones que surgieron por error y hoy son icónicas: Brownie, Cookies, Ganache, Nutela, Tarta tatin, Mila napolitana, Fideua, Dulce de leche, ¡y más!

1Move over Victoria sponge cake. Modern bakeries are trending – delivering fresh flavours and celebrating independence. 1越过维多利亚海绵蛋糕。 现代面包店正在流行 - 提供新鲜的风味并庆祝独立性。 2 Hybrid creations are becoming increasingly common. On a trip to the bakery, you could come across a cronut or a duffin, and Coyle's Bakeshop in Seattle, USA sells cretzels – a cross between a croissant and a pretzel. They're made of croissant dough, shaped like a pretzel and sprinkled with sea salt. Popular too are cakesicles, crumbled sponge mixed with frosting on a stick, and donut holes, a small round piece of donut dough that could fill the hole in a typical donut, hence the name.2杂交创作变得越来越普遍。 在去面包店的旅行中，您可以遇到一个cronut或duffin，而在美国西雅图，Coyle的Bakeshop出售了Cretzels，这是牛角面包和椒盐脆饼之间的十字架。 它们由羊角面包制成，形状像椒盐脆饼，并撒上海盐。 奶油也很受欢迎，碎石碎的海绵与糖果上的糖霜混合在一起，甜甜圈孔，一小块圆形的甜甜圈面团，可以填充典型的甜甜圈中的孔，因此名称。3 And it's not just creations that are changing – new ingredients are taking hold too. At the London-based bakery British Patagonia, you can tuck into a peanut, caramel and miso cookie – miso is typically a savoury Asian flavour. While there you could also have the nutty 'sticky pistachio' – a bake made from pistachio paste and pistachio ganache. Activated charcoal sourdough bread can frequently be found in bakeries too. Aside from being strikingly black, adding charcoal makes no change to the flavour of the bread because it's essentially tasteless and odourless. And turmeric lattes are also commonplace these days, if you fancy a healthy drink alongside a bite to eat.3，不仅仅是创造的变化 - 新成分也持续下去。 在总部位于伦敦的面包店的英国巴塔哥尼亚（British Batagonia），您可以塞入花生，焦糖和味o饼干 - 味o通常是一种咸味的亚洲风味。 虽然在那里，您也可以使用坚果的“开心果” - 一种由开心果糊和开心果Ganache制成的烘烤。 活性木炭酸面包也经常在面包店中找到。 除了令人惊讶的黑色外，添加木炭也不会改变面包的味道，因为它本质上是无味的，无味的。 如今，如果您喜欢吃健康的饮料，那么如今，姜黄拿铁也很普遍。4 Bakeries are also embracing dietary inclusivity and sustainability. Pink Lane Bakery in Newcastle delivers bakes to customers via electric van and cargo bikes, and their website states they take care to ensure their packaging is 'as recyclable as possible'. Consumers are increasingly choosing to buy more local and unique products by turning to independent bakeries. According to industry magazine Food and Beverage Business, 'This preference for artisanal options has driven the growth of independent bakery sales, which are expected to rise by 25.3% this year, reaching £1.6 billion.'4个面包店还包含饮食包容性和可持续性。 纽卡斯尔的Pink Lane Bakery通过电动货车和货物自行车向客户提供烘焙，他们的网站表示，他们要注意确保其包装“尽可能可回收”。 消费者越来越选择通过转向独立面包店来购买更多本地和独特的产品。 根据行业杂志食品和饮料业务的数据，“这种对手工选择的偏爱推动了独立面包店销售的增长，独立面包店的销售预计今年将增长25.3％，达到16亿英镑。”5 So, try a new flavour and shop local. Who knows what new trend is around the corner.5因此，尝试一种新的风味并在当地购物。 谁知道什么新趋势临近。

Il y a trois ans, Rachel Frigon, associée de TOPTOP Outfit, a eu l'idée d'un soutien-gorge de sport adapté aux femmes à forte poitrine, remarquant un manque de soutien adéquat. Passionnée par l'entraînement physique, Rachel est toujours à l'écoute des besoins spécifiques des femmes dans ce domaine. Elle a également présidé et été actionnaire d'Attractif, une entreprise spécialisée dans l'affichage dynamique, démontrant son engagement envers l'innovation.   Stéphanie Rousseau, présidente de TOPTOP Outfit, apporte une expertise en gestion de projets, ayant dirigé des équipes dans le domaine de la santé pendant douze ans. Elle a également contribué au développement d'un concessionnaire de véhicules électriques et est co-propriétaire de Spatule & Ganache, une pâtisserie réputée.   Éric Morel, le troisième associé, est un homme d'affaires expérimenté en Mauricie, ayant possédé jusqu'à 34 restaurants au Québec. Actuellement, il dirige SUMO Cannabis et est actionnaire d'entreprises comme Attractif et Teaspoon en Floride. Son expertise en gestion et en analyse financière est un atout clé pour TOPTOP.   Ensemble, ils partagent une vision d'innovation et de durabilité, contribuant à la croissance de TOPTOP Outfit, qui se distingue par ses produits colorés, dont 30 couleurs de soutiens-gorge de sport fabriqués localement au Québec, et ses partenariats communautaires.  

Welcome to “The Growling Stomach!” In this episode, Keith Breitbach, your friendly cooking buff, guides you through the steps to bake the perfect chocolate birthday cake. Whether celebrating a special occasion or craving something sweet, this episode has you covered. Join Keith as he shares his favorite recipe, clever cooking hacks, and fascinating food facts to help you create a delicious and impressive cake. Perfect Chocolate Birthday Cake Recipe and Step-by-Step Instructions: Ingredients: • For the Cake: • 1 3/4 cups all-purpose flour • 2 cups granulated sugar • 3/4 cup unsweetened cocoa powder • 1 1/2 teaspoons baking powder • 1 1/2 teaspoons baking soda • 1 teaspoon salt • 2 large eggs • 1 cup whole milk • 1/2 cup vegetable oil • 2 teaspoons vanilla extract • 1 cup boiling water (or hot coffee for extra flavor)   • For the Ganache: • 8 ounces dark chocolate (at least 70% cocoa), chopped • 1 cup heavy cream • 1 teaspoon vanilla extract (optional) • A pinch of sea salt (optional)   Instructions: 1. Preheat the Oven: • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. 2. Mix Dry Ingredients: • In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. Combine Wet Ingredients: • In another bowl, beat the eggs, then add the milk, vegetable oil, and vanilla extract. Mix well. 4. Combine Dry and Wet Mixtures: • Gradually add the dry ingredients to the wet mixture, beating on medium speed until well combined. 5. Add Boiling Water: • Carefully add the boiling water (or hot coffee) to the batter. Mix on low speed until smooth. The batter will be thin, but that's okay. 6. Bake the Cakes: • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 7. Cool the Cakes: • Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and place them on wire racks to cool completely. 8. Prepare the Ganache: • Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it's just about to boil. Pour the hot cream over the chocolate and let it sit for a minute. Stir until the chocolate is completely melted and smooth. Add the vanilla extract and a pinch of sea salt if desired. 9. Assemble the Cake: • Once the cakes are completely cooled, level them if necessary. Place one layer on a cake board or plate, and spread a generous amount of ganache over the top. Place the second layer on top and frost the outside of the cake with the remaining ganache. 10. Decorate: • Get creative with decorations! Fresh berries, edible flowers, or a dusting of cocoa powder can add a beautiful touch. 11. Serve and Enjoy: • Slice and serve your perfect chocolate birthday cake. Enjoy the delicious flavors and the compliments from your guests! Subscribe to “The Growling Stomach” on your favorite podcast platform, follow us on Facebook, and share your baking triumphs. Ready to turn your kitchen into a hub of delicious creativity? Visit GrowlingStomachPodcast.com and let's get baking!  

Mathieu Depardieu n'est pas un chocolatier comme les autres. Au sein de Ganache, le restaurant et chocolaterie bordelais où il travaille il a effectivement une dynamique de restaurant que peu ont. Et c'est d'ailleurs ce qui lui permet de créer des chocolats plus éphémères, de saisons, dans lesquels il peut laisser sa créativité proposer des saveurs plus inattendues : praliné olive noire, façon marrons glacés, boissons d'hiver et compagnie. Et cette créativité a d'ailleurs été récompensée ! En octobre 2023, il a reçu le prix de l'Enthousiasme au Salon du Chocolat à Paris, ainsi que le prix de la tablette d'or, du célèbre guide 2024 du Club des Croqueurs de Chocolat.Et pour créer, Mathieu aime s'inspirer d'un élément : ses souvenirs d'enfance ! Le verger de ses grands-parents, les chocolats de ses précédentes expériences… et les caractères de ses collègues ! Blague à part mais j'ai trouvé particulièrement amusant de donner aux chocolats des noms de personnalités — inspiré directement de l'équipe : le curieux, l'extraverti, l'impulsive…Au menu de cet épisode :

Le professeur Menerlache, impressionné par la mémoire de l'agent Leroidec, lui propose de devenir son assistant. Le colonel De Guerlasse, outré par cette proposition, tente de l'en dissuader. *** Fiction radiophonique de Pierre Dac et Louis Rognoni - Producteur : Jean Bardin - Réalisation : Jean Wilfrid Garrett - Avec : Pierre Dac, Jean Piat, Paul Préboist et Alain Rolland - Première diffusion : 08/03/1966 sur France Inter - Un podcast INA.

This week, Grace and Lizzie are back with part two of the story of the first week of Frances's life. They share the saga of her NICU stay and some new nicknames they are calling her. 

Bonjour, bienvenue !Le chef Christophe Adam, vous présente aujourd'hui ses bûches de Noël 2023.Plus d'informations :

Get ready to Eat, Drink & Be Merry and Celebrate the Month of December and the start of the Winter Holiday Season on this episode of Big Blend Radio's BIG WEEKLY BLEND podcast.  FEATURED GUESTS: * Vocalist & Composer Johnny Schaefer who discusses his Christmas music and favorote festive tunes, holiday foods and traditions, and more. Starting in January, Johnny will be our Big Weekly Blend guest cohost on every 1st Sunday. Hear Johnny's music at: http://www.hearjohnny.com/  * Ivan Flowers, a Five-Star Chef and Culinary Instructor, who shares his recipefor Baby Pears Dipped in Ganache and talks about December foodie holidays, and more. See his recipe: https://tinyurl.com/3rbekmfv  DECEMBER & WINTER HOLIDAY MUSIC PLAYLIST: * YOUTUBE:  https://tinyurl.com/zkyy6bum  * SPOTIFY:  https://tinyurl.com/y6kmz59v  Special thanks to The Peanut Patch in Yuma, Arizona. Visit the store or shop online for gourmet holiday gifts and gift baskets: https://thepeanutpatch.com/ 

Bonjour, bienvenue ! Le chef du Trianon Palace, Eddie Benghanem, vous présente aujourd'hui sa bûche de Noël 2023. Plus d'informations :

This is Episode 60 of To Etherea and Beyond - Dreams in Distortion. The show broadcasts on Harrogate Community Radio at 9am this Sunday 3rd December and is then available via the station's Listen Again button, and everywhere else here: https://ssyncc.com/toethereaandbeyond The show features music by: Zahn, A Beacon School, Mouse, crushed, GANACHE, Emma Anderson, deary, Three Quarter Skies, DAILLY, Forest Swords, Daniel Avery, Actress, In The Pines, Narrow Head, Himmelrum, junodream, cruush, Hollie Kenniff, Infinity Shred, HAAI, and Jaco. https://harrogatecommunityradio.online/shows/to-etherea-and-beyond/ This show is syndicated & distributed exclusively by Syndicast. If you are a radio station interested in airing the show or would like to distribute your podcast / radio show please register here: https://syndicast.co.uk/distribution/registration

Samuel Goldschmidt, correspondant de RTL dans le Grand Est, vous emmène à Nancy, au restaurant "Chez Henri", derrière la cathédrale, pour un dessert corsé et doux à la fois. Ecoutez La spécialité du vendredi du 06 octobre 2023 avec Samuel Goldschmidt.

Welcome back to the show! We're back in the saddle for a news update. Today we cover SBF's Dad buying the picto-top of Solana, Consensus shutting down Truffle and Ganache, what it means that all the Ethereum ‘high priests' have left Twitter and if we're bullish or bearish on markets. Thanks for listening! If you'd like to get in touch, drop feedback or chat with Evan and Will, send us an email at web3builders@protonmail.com. Produced by @ssailsbury.

Bitcoin is up slightly at $26,577 Eth is up slightly at $1,592 BNB is up slightly at $210 Coinbase considered buying FTX Europe to expand derivatives Peter Marton, head of NYDFS virtual currency unit is stepping down. Consensys to deprioritize Truffle and Ganache. Proof of Play raises $33M in seed led by Greenoaks & a16z. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cual prefieres tu? Llena la encuesta: https://forms.gle/KdhEi5qtN4YcyDqH7 Búscame en Fb: https://www.facebook.com/petitdelite Búscame en Ig: https://www.instagram.com/petitdelite/ Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Talleres presenciales: https://petitdelite.com Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te  invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo

Hablemos de mi cobertura favorita Taller de Costos en Vivo: https://petitdelite.com/producto/costos-como-costear-tus-productos-generando-tu-gananciaen-vivo/ Talleres presenciales: https://petitdelite.com Búscame en Fb: https://www.facebook.com/petitdelite Búscame en Ig: https://www.instagram.com/petitdelite/ Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te  invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo  

Chef Mich Turner MBE shares her experiences baking cakes for celebrities and royalties.Georgie Woollams from Katch International updates us with the latest on the F&B scene.Challenges and learnings on running a restaurant and catering business are what the men from One Life Kitchen & Café are sharing.Chef Alexandre Dufeu talks about pastries and Ramadan collaborationsA new chocolate factory and boutique opens in Alserkal Avenue.And we're meeting the woman behind Free Me, one of the Spinneys incubator brands to launch this year.See omnystudio.com/listener for privacy information.

Olliver Barr is the co-founder of Finterest and is passionate about changing how people view their money through DeFi. Finterest is truly decentralized borrow and lending protocol on The Internet Computer built to support Native Bitcoin borrow and lending. Olliver is a recent Oregon State graduate with a Bachelor of Science in Mathematics with a focus on Statistics and Data Science. He develops DApps from scratch with a focus on well-tested Solidity smart contracts. He is currently developing with Solidity, JavaScript, Node.js, Web3.js, Truffle, and Ganache. Connect with Behind Company Lines and HireOtter Website Facebook Twitter LinkedIn:Behind Company LinesHireOtter Instagram Buzzsprout

It's a chock-a-block episode today as we dive into the chocolate box to discover how our favourite fillings got their names. We'll hear the ‘sweet' story that gave us the Praline, what a horse's lower jaw and Ganache have in common and why the strong smelling fungus and the lovely truffle filling are etymological twins. Susie takes us back to university in search for the origin of being 'Toffee nosed' and Gyles shares an extract from a recent book purchase which adds a purr-fect addition to this ever so sweet episode. We also launch our 200th Episode Challenge where we are asking the Purple People to tell Gyles and Susie about any linguistic gaps that they want filling! Ever experienced a feeling and thought, ‘There must be a word for that?' Then put it to Susie and Gyles and see if they can find the answer. Susie and Gyles also want to hear your suggestions so it's time for us all to be etymology detectives! Please email purple@somethinelse.com with the subject line, ‘Is there a word for?' Please submit entries by the 31st December. We love hearing from you, find us @SomethingRhymes on Twitter and Facebook, @SomethingRhymesWith on Instagram or you can email us here: purple@somethinelse.com We currently have 20% off at the SRwP official merchandise store, just head to: https://kontraband.shop/collections/something-rhymes-with-purple Want even more purple, people? Join the Purple Plus Club by clicking the banner in Apple podcasts or head to purpleplusclub.com to listen on other platforms' Don't forget that you can join us in person at our upcoming tour, tap the link to find tickets: www.somethingrhymeswithpurple.com  Enjoy Susie's Trio for the week:  Bibacity: the quality of ‘drinking much' Ribroast: give a good talking to Timepleaser: one who complies with the prevailing agreements no matter what they are. Gyles read ‘Magic' by John K. Harris Writing is a magic kind of caper It really is remarkable to think Here we have a simple piece of paper With spells upon it, printed out in ink To conjure up my voice inside your head I'm speaking to you from inside your brain Or is this your voice that you hear instead? Or maybe, more a mixture of the twain? For when I write down ‘I' do I mean ‘me'? Or reading, do you think that ‘I' is ‘you'? From where I sit inside your skull I see that while I'm here you're there, but I'm there too So while you read this sonnet rhyme by rhyme we're in at least two places at one time. A Somethin' Else & Sony Music Entertainment production. Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts To bring your brand to life in this podcast, email podcastadsales@sonymusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

What the New Disney World Ticket Pricing Will Mean for YouBeginning December 8, Walt Disney World will introduce park-specific pricing on 1-day, 1-park tickets. This means you will now have to select a date and theme park before buying your park ticket. When you buy a 1-Day ticket for a specific date and theme park, a theme park reservation will automatically be made for you at the time of purchase. For Disney travelers who buy multi-day Walt Disney World tickets, nothing will change and you will continue to make theme park reservations.With the new park-specific pricing, Magic Kingdom Park will be priced at the highest level as it still the crown jewel and the most-visited theme park in the world. One-day Disney World ticket prices will be as follows:  Disney's Animal Kingdom: $109-$159 (same range as today) Disney's Hollywood Studios: $124-$179 EPCOT: $114-$179 Magic Kingdom Park: $124-$189  (Note: The $189 price for the week of Christmas to New Year's.) Park Hopper Add-on On December 8 there will also be new pricing for Park Hopper and Park Hopper Plus add-ons. Annual Passes   On December 8, Annual Pass pricing for the Incredi-, Sorcerer and Pirate Annual Passes will increase between $43-100. The Disney Pixie Dust Pass will remain at its current price. The Disney Pixie Dust Pass remains available for purchase, but the other three Annual Passes are still not for sale. All Annual Passes continue to be available for renewal. --Disney Dining: New Same Day Cancellation PolicyYou can now cancel dining reservations up to two hours before your meal without being charged a cancellation fee.Use the My Disney Experience app or DisneyWorld.com and click the cancellation button up to two hours prior to your scheduled time to cancel free of charge. If they don't cancel by then or don't show up, the credit card provided at the time of reservation will be charged a $10 fee per person.Note there are some exclusions. This does NOT apply to Hoop-Dee-Doo Musical Revue, Victoria & Albert's and Monsieur Paul. Each of these venues has its own dining cancellation policy.--Disney Cruise Line Announces Acquisition of Ship with Plans to Visit New MarketsDisney announced they acquired a partially completed ship that will bring Disney Cruise Line to new global destinations. Disney will work with the Meyer Werft shipbuilding company to complete the cruise ship previously known as the Global Dream in Wismar, Germany. The ship will be renamed with certain features reimagined under the world-renowned expertise of Walt Disney Imagineers and is expected to set sail in 2025. The new ship will be based outside the United States.--Mickey's Toontown to Reopen at Disneyland Park on March 8, 2023The official reopening date of Mickey's Toontown in Disneyland Park is March 8, 2023.Highlights include: Goofy's How-To-Play Yard, including a sound garden where kids will discover new ways to make noise and enjoy an all-new elevated clubhouse inside there will be an interactive candy-making contraption that begins outside of Goofy's home, as drips of honey fall from a beehive onto a chute that slides the colorful drops around and down into the home. Junior candymakers will help Goofy make the candy. Donald's Boat will be perched in the duck pond of the Goof homestead. Kids will enjoy making a splash here. Chip ‘n' Dale's GADGETcoaster is a fun-sized coaster for the town's tiniest citizens. At Mickey's House and Minnie's House you'll still be able to step inside to enjoy a self-guided tour. You may even be able to visit with Mickey and Minnie while they're there.  --Festive PhotoPass Fun at Walt Disney World ResortThe holiday atmosphere is in full swing at Walt Disney World and Disney PhotoPass photographers have a ton of holly-jolly props, Magic Shots, and more. Be sure to keep a lookout for where to find them.After dark in front of the Christmas trees at EPCOT, Magic Kingdom, Hollywood Studios, and Disney Springs.On the bridge leading from Oasis to Discovery Island at Disney's Animal Kingdom, on Hollywood Boulevard and Sunset Boulevard at Disney's Hollywood Studios, at all World Celebration locations at EPCOT, at the Disney PhotoPass Studio at Disney Springs, and in Magic Kingdom Park at the entrance, the PhotoPass Studio inside Sir Mickey's, and on Main Street, U.S.A.These are just a few examples and there will be opportunities at most locations across Walt Disney World.--The New Cake Bake Shop is Coming to Disney's BoardWalkDisney has confirmed that the Cake Bake Shop is coming to Disney's BoardWalk in 2023. This will replace the ESPN Club and is a table service restaurant and bakery.--Foodie Guide to EPCOT International Festival of the Holidays 2022The EPCOT International Festival of the Holidays runs until December 30 and food is a big part of it. Here's what you will find, including our recommended top picks.Mele Kalikimaka (Near Port of Entry)Food Items:  Kālua Pork with Okinawa sweet potatoes and mango salad Lomi Lomi Salmon with tomatoes, onions, salmon roe, yuzu-mayonnaise, and yuca chips (Gluten/ Wheat Friendly)  Haupia: Hawaiian coconut pudding with candied macadamia nuts and coconut Beverages:  Kona Brewing Co. Big Wave Golden Ale Florida Orange Groves Sparkling Pineapple Wine Melon Breeze with Spiced Rum Holiday Sweets & Treats (Near Port of Entry):Beverages:  Hot Cocoa (Non-alcoholic) Chocolate Peppermint Shake featuring Twinings Peppermint Cheer Tea (Non-alcoholic) Breckenridge Brewery Christmas Ale Playalinda Brewing Co. Coquito Beer Brew Hub S'mores Porter Hot Cocoa with assorted alcoholic cordials (Baileys Irish Cream, Frangelico Liqueur, or Fireball Cinnamon Whisky) Chocolate Peppermint Shake: Twinings Peppermint Cheer Tea and Whipped Cream Vodka Beer Flight Nochebuena Cocina (Near Port of Entry) (New)Food Items: IMPOSSIBLE Chorizo Tamale with plant-based cotija cheese and spicy red Chile sauce (New) (Gluten/ Wheat Friendly) (Plant-based Item)  Pernil: Mojo Pork with tostones and ketchup-mayonnaise (New) (Gluten/ Wheat Friendly) Alfajores: Vanilla shortbread cookie with dulce de leche and coconut (New) (Cookie Stroll) Beverages: 81Bay Brewing Co. Horchata Beer Chai Ginger Mule featuring Boyd & Blair Potato Vodka Chestnuts & Good Cheer Holiday Kitchen (Near Test Track Presented by Chevrolet)Food Items:  Cinnamon-glazed Almonds (Gluten/ Wheat Friendly) Cinnamon-glazed Cashews (Gluten/ Wheat Friendly) Cinnamon-glazed Pecans (Gluten/ Wheat Friendly) Fire-roasted Chestnuts (Gluten/ Wheat Friendly) Beverages: Hot Cocoa (Non-alcoholic) G. Lee Eggnog (Non-alcoholic) Ivanhoe Park Brewing Co. Hazel Nutty-Cracker Sweet Stout Hot Cocoa with Skrewball Peanut Butter Whiskey, whipped cream, and candied nuts G. Lee Eggnog with Skrewball Peanut Butter Whiskey Firenog: T.G. Lee Eggnog with Fireball Cinnamon Whisky Holiday Hearth Desserts (The Odyssey Pavilion)Food Items: Red Velvet Mini Bundt Cake with cream cheese icing Salted Caramel Spaceship Earth Cookie Snowball Cookies Peppermint Bark (Gluten/ Wheat Friendly)  Mouse Crunch made with M&M'S chocolate candies Maple Bûche de Noël: Maple mousse and cranberry rolled in gingerbread chiffon cake Gingerbread Cookie (Cookie Stroll) Beverages: Hot Cocoa (non-alcoholic) Cinnamon Apple Cider (non-alcoholic) 3 Daughters Brewing Winter Spiced Lager BrewDog Hoppy Christmas IPA Wicked Weed Brewing Milk & Cookies Imperial Milk Stout Cocoa Candy Cane: Hot Cocoa with peppermint schnapps Beer Flight Refreshment Port (Near Canada)Food Items: Coquito Soft-serve Waffle Cone Turkey Poutine: French Fries with turkey gravy, cranberry relish, and crispy onions Beverages: Boulevard Brewing Quirk Cranberry Apple Cinnamon Seltzer (New)  Pasek Cellars Cranberry Wine (New)  Pumpkin spice ginger cocktail with Boyd & Blair Potato Vodka Coquito Soft-serve topped with Sailor Jerry Spiced Rum Yukon Holiday Kitchen (Canada)Food Items:Select Dishes featuring Melissa's Produce Seared Scallops with parsnip silk, apple chutney, and hazelnut croquant Beef Bourguignon with crushed potatoes SNICKERS-Doodle Cookie made with SNICKERS bar pieces (Cookie Stroll)  Beverages: Frozen Coffee (Non-alcoholic) 81Bay Brewing Co. Peanut Butter Banana Porter Playalinda Brewing Co. Maple Cookie Blonde Ale Collective Arts Coffee Maple Porter Regional Icewine Regional Red Wine Frozen Coffee with Tap 357 Whisky Beer Flight L'Chaim! Holiday Kitchen (Between France and Morocco) Food Items: Pastrami on Rye with house-made pickles and deli mustard Smoked Salmon Potato Latke (Gluten/ Wheat Friendly) Potato Latkes (Gluten/ Wheat Friendly) (Plant-based Item)  Sufganiyot: Mini jelly-filled doughnuts Black and White Cookie (Plant-based Item) (Cookie Stroll)  Beverages: Brooklyn Brewery Winter IPA, Frozen New York Whiskey Sour: Manifest Whiskey and Manischewitz Blackberry Wine (New)  Tangierine Café: Flavors of the MedinaFood Items: Grilled Kebabs with carrot-chickpea salad and garlic aïoli  Lamb Kefta (Gluten/ Wheat Friendly)  Chermoula Chicken (Gluten/ Wheat Friendly)  Stone-baked Moroccan Bread with hummus, chermoula, and Zhoug dips  Beverages:  3 Daughters Brewing Cranberry Cider Woodchuck Winter Chill Hard Cider Ciderboys Mad Bark Hard Cider Fig Cocktail with sparkling wine, fig vodka, and cranberry juice Cider Flight American Holiday Table Food Items:Select Dishes featuring Melissa's Produce Slow-roasted Turkey with BEN'S ORIGINAL Stuffing, mashed potatoes, green beans, and cranberry sauce Blackened Catfish with Hoppin' John and comeback sauce (New)(Gluten/ Wheat Friendly)  Chocolate Crinkle Cookie (Cookie Stroll)  Beverages: Gulf Stream Brewing Whiteout Sails Wit Beer 3 Daughters Brewing Eggnog White Porter Playalinda Brewing Co. Peppermint Chocolate Stout Beer Flight Bavaria Holiday Kitchen (Germany)Food Items:Select Dishes featuring Melissa's Produce Pork Schnitzel with mushroom sauce, Spätzle, and braised red cabbage Cheese Fondue in a Bread Bowl with steamed baby vegetables and marble potatoes Linzer Cookie (Cookie Stroll)  Beverages: Possmann Pure Hard Apple Cider The Tank Brewing Co. Prost! Fest Bier Ayinger Brewery Celebrator Doppelbock Regional Riesling Glühwein: House-made hot spiced wine Beer Flight jooRefreshment Outpost: Food Items:  Peanut Stew with sweet potatoes, mustard greens, and roasted peanuts (New)(Plant-based Item) (Gluten/ Wheat Friendly) DOLE Whip Raspberry Beverages: UFO Beer Company Triple Berry Teleporter Stem Ciders Cocoa Caramel Hard Apple Cider Boulevard Brewing Co. Unfiltered Wheat Beer The Donut Box (Near Test Track) Food Items: Croissant Donut with cinnamon-sugar Holiday Yeast Donut with vanilla icing and red and white sprinkles (New)  Chocolate Peppermint Donut Eggnog and Cream-filled Donut with cinnamon icing and crumbled gingersnap cookies The Donut Box Beverages: Gingerbread Milk Shake (Non-alcoholic) Coppertail Brewing Co. Gingerbread Stout Gingerbread Milk Shake with whipped cream vodka Connections Café Food Item:Holiday Sugar Cookie (Holiday Cookie Stroll) Connections EateryBeverages: Coquito Milk Shake (Non-alcoholic) Holiday Sangria: Indaba Chenin Blanc, Laird's Applejack Brandy, white cranberry juice, and boba pearls Coquito Milk Shake with Bacardí Superior Rum Sunshine SeasonsFood Item:Jingle Sugar Cookie made with M&M'S chocolate candies (Holiday Cookie Stroll)  Le Marché de Noël Holiday Kitchen (France)Food Items: Napoleon de Saumon Fumé en Brioche: Smoked salmon napoleon with layers of smoked salmon, dill mousse, and crème fraîche mousse served in brioche Rôti de Jambon Sauce Moutarde à l'ancienne, Pommes Dauphine: Roasted ham with mushrooms, pearl onions, bacon, mustard sauce, and puff potatoes (New)  Macaron en Sucette, Ganache à la Menthe Poivrée et aux Chocolats Valrhona: Macaron lollipop with peppermint and Valrhona chocolate ganache (New) Beverages: Frozen Hot Chocolate Martini: Grey Goose La Vanille Vodka, vodka, chocolate milk, and whipped cream Côté Mas Syrah-Grenache (New)  Spiced Pumpkin Punch: Rhum Clement VSOP Vieux Agricole, spiced pumpkin purée, oat milk (New) Cranberry Mimosa: Pol Remy Sparkling Wine with orange juice and cranberry syrup Les Halles Boulangerie-Patisserie (France)  Food Item: Macaron Christmas Tree (New)  Tuscany Holiday Kitchen (Italy)Food Items: Tortellini in Brodo: 5-cheese tortellini, house-made aromatic winter truffle broth, chives (New)  Salmone alla Siciliana: Cured salmon tartare, Sicilian blood orange, pistachios, and basil (New) Panettone: Panettone bread pudding and vanilla cream (New) Beverages: Prosecco Moscato Banfi Rosa Regale Italian Sangria Red or White Italian Margarita with tequila and limoncello Peroni Pilsner Shanghai Holiday Kitchen (China) Food Items: Chicken Skewer with creamy peanut sauce Beef Noodle Soup Bowl with slow-braised beef shank, green onion, house-made chili oil (New)  Vegetable Spring Rolls with citrus sauce (New) Beverages: Panda Bubble Tea: Classic milk tea with black and white boba pearls (non-alcoholic) Lucky Foo Pale Ale Kung Fu Master with Tito's Vodka, Triple Sec, mango, orange juice, and soda water Marco Boba with amaretto, iced coffee, whole milk, and boba pearls The Lucky Mo: SKYY Infusions Vodka, peach schnapps, piña colada mix, orange juice, soda water Shi Wasu Holiday Kitchen (Japan)Food Items: Sushi Tree: Sushi Roll with krab meat and cream cheese topped with tempura, Ikura salmon roe, and spicy mayonnaise New Year Celebration Soba: Buckwheat soba noodles in a hot dashi soup with yuzu, shrimp tempura, kamaboko fish cake, and chopped green onion Mochi Cake: Gooey rice cake made with rice flour and served with Hojicha cream, strawberry, tangerine, and sweet red beans Beverages:  Ichigo Milk Boba: Cranberry and yuzu cream drink featuring Japanese Calpico Soft Drink and popping strawberry boba pearls (Non-alcoholic) (New) Japanese Christmas Punch: Shōchū, Plum wine, cranberry, and lemon (New) Ozeki Sake Platinum: Junmai Daiginjo Brew Hub Strawberry Lager (New)  Las Posadas Holiday Kitchen (Mexico)Food Items: Giant Tostada de Barbacoa: Braised barbacoa beef on a giant tostada, chipotle black bean purée, salsa verde, queso cotija, crema Mexicana, and pickled onion (New)(Gluten/ Wheat Friendly)  Cochinita Pibil Tamal: Cochinita pibil in corn masa topped with Pipián sauce, queso cotija, and crema Mexicana (New)(Gluten/ Wheat Friendly) Dulce de Leche Churros sprinkled with cinnamon-sugar Beverages: Pomegranate Margarita: Ilegal Mezcal Joven, black currant liqueur, pomegranate, and ginger juice with a hibiscus salt rim (New) Horchata Margarita: Centinela Blanco Tequila, Abasolo Corn Whisky, Agua de Horchata, and a hint of cinnamon-infused mezcal Holiday Cerveza: Cielito Lindo Artisanal Mexican Beer blended for the holiday season (New) Funnel Cake (The American Adventure)  Mini Funnel Cake topped with Peppermint Ice Cream, Chocolate Whipped Cream, and Crushed Peppermint (New)  Joffrey's Coffee & Tea CompanyHorchata Cold Brew: A holly jolly blend of Joffrey's Shakin' Jamaican Cold Brew and horchata topped with whipped cream and cinnamon (New) (Non-alcoholic) (Spirited version available featuring Bacardí Coquito Coconut Cream Liqueur)  Available at Select MarketplacesChip 'n' Dale Spork (New)  --Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Ingrédients :  Génoise chocolat : - 150g de sucre - 135g de farine de blé - 15g de cacao poudre non sucré - 5 œufs entiers   Ganache chocolat : - 20cl de crème liquide - 200g de chocolat noir   Glaçage chocolat : - 8 cl d'huile - 150g de chocolat noir   - des biscuits langues de chat et des chamallows     PRÉPARATION   ÉTAPE 1 GÉNOISE CHOCOLAT Préchauffez le four à 200 °C (th. 6-7). Beurrez et farinez un moule carré. Mélangez et tamisez ensemble la farine et la poudre de cacao. Blanchissez les œufs et le sucre jusqu'à ce que le mélange soit bien mousseux et qu'il ait triplé de volume. Incorporez ensuite délicatement le mélange farine-cacao en poudre à l'aide d'une spatule puis versez immédiatement la génoise dans le moule. Enfournez à 200 °C pendant 20... • La suite sur https://www.radiomelodie.com/podcasts/10180-petites-tombes.html

durée : 00:46:42 - Côté saveurs en Alsace - Ah la ganache, cette délicieuse crème fait rêver toutes les papilles.

What's something that's considered normal that creeps you out immediately? We meet an adorable dog named Ganache who's looking for a forever home. And, who remembers Zombie Paintball in Battle Creek?

Dominik und Jochen unterhalten sich diesmal mit Simon über ein Thema, das oft eher kontrovers diskutiert wird: Cryptocurrencies, BitCoin, BlockChain, Smart Contracts und so weiter. Auf der Kontra-Seite kommen da üblicherweise moralische Einwände, während von der Pro-Seite oft eher unmoralische Angebote kommen

Chocolate ganache...what it is, what it isn't, and a recipe to make it! --- Send in a voice message: https://podcasters.spotify.com/pod/show/deannasrecipebox/message Support this podcast: https://podcasters.spotify.com/pod/show/deannasrecipebox/support

Want to learn how ganache and conscience relate to each other? Fr. Ben serves up a short 5 min. Teaching Tapas to reveal how.

GoDeepNoSleep Ep6 with Silky Ganache Kim Burrel, Ricky Martin, Verzuz In this episode, Jazzy, Coco, and Silky react to Kim Burrell's latest hateful speech and speak on their experiences coming up in the church as young black gays. GoDeepNoSleep Merchandise is available NOW on our website www.GoDeepNoSleep.com Follow GDNS Podcast Instagram @godeepnosleeplv Facebook @godeepnosleeplv Twitter @GDNSLV Youtube @Go Deep No Sleep Podcast --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/godeepnosleep/message Support this podcast: https://anchor.fm/godeepnosleep/support

A whipped frosting or filling made with semisweet chocolate and cream, used for cakes, pastries, and candies.

Arsenal super fan and celebrity chef Ainsley Harriott spoke to another Arsenal fan in Eoin Sheahan ahead of the crucial clash with Tottenham Hotspur on Thursday night. @Gillette UK | #EffortlessFlow

Happy Friday y'all! In today's episode, I'm sharing some of the top resources/books I've used in my chocolate career, per special request of a listener. Knowledge is power and if you're looking to grow your chocolate brain, here are some resources to help you:Peter P. Grewling "Chocolates and Confections"Jean Pierre Wybauw "Fine Chocolates 2"Ramon Morato "Chocolate"So Good Magazines esp. #22Jean-Pierre Richard's "Ganache" (only available in French)Happy reading! 

Séptimo episodio de la serie especial sobre cripto presentada por David Vaquero y dirigida a explorar el desarrollo de smart contracts (contratos inteligentes) desde el lado del backend. Entre los puntos a tratar: Blockchains y Contratos InteligentesEVMSolidityBlockchains Compatibles con EVM: Eth, BSC, Avalanche, Polygon, Cronos, Fantom, Polkadot con Frontier, Cosmos con Evmos, …Herramientas de desarrollo: Hardhat, Truffle, GanacheEntorno Local: MetamaskTestNetsFaucetsFrameWorks: OpenZeppelin, ChainLink, Otros lenguajes para Contratos inteligentes: Solana: Rust, C, C++Terra: RustPolkadot: RustCardano: Haskell Referencias del episodio Binance: https://accounts.binance.com/es/register?ref=99791756 Celsius: https://celsiusnetwork.app.link/1460898410 Blockfi: https://blockfi.com/?ref=bef3f5e4 Nexo: https://nexo.io/ref/3xnuotrj3e?src=web-link EVM: https://ethereum.org/es/developers/docs/evm/ Solidity: https://solidity-es.readthedocs.io/es/latest/ Listado de Blockchains con soporte de EVM: https://coinguides.org/evm-blockchains-add-evm-network/ Entornos de Desarrollo: HardHat: https://hardhat.org/ Truffle: https://trufflesuite.com/ Ganache: https://trufflesuite.com/ganache/ Remix Online IDE: https://remix.ethereum.org MetaMask: https://metamask.io/ TestNets: https://ethereum.org/en/developers/docs/networks/ Frameworks: OpenZeppelin: https://openzeppelin.com/ ChainLink: https://chain.link/ Mejores herramientas de desarrollo: https://betterprogramming.pub/top-10-smart-contract-developer-tools-you-need-for-2022-b763f5df689a Solana Smart Contract Guide:   Terra Smart Contract Guide: https://docs.terra.money/docs/develop/dapp/quick-start/initial-setup.html Cardano Smart Contract Plutus Guide: https://developers.cardano.org/docs/smart-contracts/plutus

Ganache chocolate, we see it on tv or in magazines and online, etc but what is it and where did it come from. In today's episode, we find out from a chocolatier who happens to be a Frenchmen Wlady Grochowski. Fabulously Delicious is all about French food and French cuisine the people that make it, cook it, taste it, write about it, photograph it, and love it. We chat with Franco foodies here in France and around the world. You can check out more information about me and my food journey from MasterChef to France at Andrew Prior Fabulously my website and blog via the link below. Here you will find some delicious recipes from my YouTube channel Cooking Fabulously. https://www.andrewpriorfabulously.com https://www.youtube.com/andrewpriorDon't forget to follow my food and French life journey on Instagram @andrewpriorfabulouslyAnd if you'd like to support Fabulously Delicious and help to create more delicious episodes you can buy me a croissant via the link below. https://www.buymeacoffee.com/andrewpriorIf you need some to help you plan your next trip to France and or Paris then also check out buy me a coffee for my special zoom call option. https://www.buymeacoffee.com/andrewpriorOr you can support on a monthly basis by becoming a Patreon member to receive exclusive recipes and other exciting events. https://www.patreon.com/cookingfabulouslyYou can find out more about Wlady Grochowski the below link https://chatelainechocolate.com Support the show (https://www.patreon.com/cookingfabulously)

De que

Quiero contarte sus ventajas y porque hice la transición Suscríbete a la membresía: https://petitdelite.com/zona-membresia/ Mi tienda de amazon: https://www.amazon.com/shop/petitdelite Instagram https://www.instagram.com/petitdelite/. Cursos online: https://petitdelite.com/talleres-online/ Youtube: https://www.youtube.com/channel/UCPCdZfhtmS3BphQdFU0PiKA? Link página de empaques: https://www.clearbags.com/, usa el Promo Code PETIT10 para obtener un 10% en todas tus compras. Si estás escuchándome desde apple podcast te invito a dejarme tu reseña, que te pareció este episodio, tus dudas y otros temas quieres que te hable. Te  invito a compartir este podcast en tus redes sociales para que personas como tú se beneficien de todas las cosas que quiero compartir contigo. Un abrazo

Rendez vous, Rue Saint-Rémi pour découvrir le cabinet de curiosité de Marie et Nicolas, un tout nouveau concept, un restaurant associé à une chocolaterie. Nicolas était restaurateur depuis 17 ans, Marie, sa compagne, obtenait son CAP chocolatier il y a trois ans après une carrière dans le vin. Copyright : Bordeauxfood / 2022 Directeur de publication  : Thomas Galharague

Les cordons bleus de nos régions vous donnent des idées de recettes.

Today's guest is a veterinary doctor who now travels the world as a Chocolate expert teaching truffle making from her camper van! Marie Schlemm, the Conscious Chocolate Coach, of TheTaoofChocolate.com started working with chocolate as therapy and it totally brought her out of her shell. Join me as we talk about all things chocolate truffles and launching chocolate courses! It's not just about the chocolate, it's about changing the world! Join her next course on chocolate making HERE.Click here to book an assessment call for Master Teacher Accelerator to grow  your online course.Get our free Course Creation Blueprint HERE.Join Jeff Walker, of the Product Launch Formula for a FREE Masterclass on successful launches. His formula has been instructing the most successful launches on the market for the last 25 years and work in every niche you can imagine! Register here now: https://handprintlegacy.com/plf

This week on Bangerz!, talk OnlyFans and their statement to ban sex work. We also cover Drag Race All Stars season 6 and our & the songs in our playlist of the newest releases compiled in a playlist for you! Find our

In this week's Great British Bake Off Podcast, Greer Riddell is joined by Stanley Dodd and James Van Hinsbergh for a look at James McAvoy, David Baddiel, Dame Kelly Holmes and Anne Marie as they take on three baking Challenges. These include fruit tarts, scones and a spirit animal showstopper. Greer, Stan and Javo discuss why David Baddiel needed to remove the shelf from the freezer when making Ganache, speculate whether Anne-Marie is really Vegan and why you should always be prepared with your food tech ingredients before 10PM the night before!

Aujourd'hui, on espère vous fait découvrir quelque chose ! Vous pensiez peut-être en effet qu'on pouvait définir la ganache en une phrase (une émulsion de crème chaude versée sur du chocolat, au hasard) mais… Et si on remettait tout en question ? Si on utilisait du lait ou du sirop à la place de la crème ? Si on fouettait, si on mixait au lieu de mélanger à la maryse ? Si on changeait la température du liquide, et si c'était finalement le chocolat qu'on chauffait ? Comment produire la ganache optimale, celle qui se conservera le mieux sans moisir ni se rétracter dans le bonbon de chocolat ? Et Comment ça fonctionne, d'ailleurs, le chocolat? Respectivement Maître Chocolatier - Pâtissier, directeur de l'Académie du Chocolat Barry à Moscou et Spécialiste en technologie pâtissière, auteur de plusieurs livres de pâtisserie, Wielfried Hauwel, à Moscou et Berry Farah, à Montréal, s'alignent avec notre heure parisienne pour discuter ganache, technologie pâtissière et chocolatière ! Embarquez avec nous pour l'aventure de Neocacao ! Au fil de l'épisode : Du début à 3:40 : Présentation de Berry puis Wielfried. 5:30 à 8:10 : Une envie d'interroger les pratiques pâtissières du point de vue scientifique. 8:10 à 11:50 : Néocacao, un livre sur les ganaches (définition, techniques, recettes…) 11:50 à 14:40 : du rapport entre artisanat et industrie pour le chocolat 14:40 à 17:30 : partir des problématiques de l'artisan chocolatier (moisissure, conservation, rétrécissement de la ganache à l'intérieur du bonbon...) 17:30 à 20:45 : les recherches menées depuis 2016 de manière autonome. 20:45 à 23:00 : le travail de vulgarisation pour que la technologie soit abordable pour tous. 23:00 à 24:30 : l'aval donné par des professionnels très pointus du milieu. 24:30 à 27:40 : les évolutions de Neocacao 27:40 à 33:20 : comprendre les éléments de pâtisserie - chocolaterie et jouer avec comme un légo. 33:20 à la fin : nos questions rituelles adaptées et une immersion dans les tests pratiqués d'un bout à l'autre du monde. Pour se procurer le livre, fruit de 4 ans de recherches, et pour obtenir des informations complémentaires, c'est ici : http://www.neocacao.technology/ La recette offerte par nos invités sera à retrouver demain sur notre compte instagram : @lenvers_du_dessert. Un grand merci à XII pour les musiques du podcast et le mixage de cet épisode ! Vous pouvez retrouver son travail ici : https://soundcloud.com/rena12sance

Music by RobKoz

For this week's show, we look at two very divisive words in UK Society... The N-Word and The P-Word. With the BBC defending their decision to air two shows containing the N-Word in the past week, we look at the potential ramifications and how our own community would react if the same happened with the P-Word. We also look at Bhangra Or Bust, the second episode of A Suitable Boy and the fake followers scandal in India. Special thanks to our brudda Zaheer for providing this season's brand new theme music! Listen in here and PLEASE subscribe/rate/review us... to stop the Man shutting us down! Find & follow us on all our links below! Facebook - www.facebook.com/TheNativeImmigrants/
 Twitter - twitter.com/NativeImigrants Instagram - www.instagram.com/thenativeimmigrantspodcast/
 Soundcloud - @thenativeimmigrants

Happy Monday, January 27th Everyone! Weather in the parks today will be Sunny with a high of 73 degrees. Park hours today, Disneyland will be open from 9 am - 10 pm and DCA 9 am - 9 pm. Happy Birthday, Patton Oswalt. The comedian, actor, and writer who voiced Remy in Disney Pixar's Ratatouille was born on this day in the year 1969. Also on this day in the year 2006, Disney Channel's Animated Series, The Emperor's New School Debuted. New Concept Art was released for the New 12 Story Disney Vacation Club Tower coming to the Disneyland Hotel. In Downtown Disney News, beginning today you can find Peanut Butter Ganache Cupcakes. These cupcakes have a Cookie crust, chocolate peanut butter cake, peanut butter frosting cookie crumble topped with Chocolate ganache. But hurry, these won't last long. They go away on Friday, January 31st.

Ouça os destaques do suplemento Paladar desta quinta-feira (12/12/19)See omnystudio.com/listener for privacy information.

durée : 00:02:45 - Albert Algoud a tout compris - A la question : « Ce film va t-il avoir du succès ? » je réponds « affirmatif »

In episode 124 of the Orange Cactus Coffee podcast, Mike and I talked about how coffee fuels your passions and enables you to accomplish what you want to. Whether that is by getting you highly caffeinated, or by giving you some time away from the cares of the world, coffee centers you.

Meet the fellas, and find out GENERALLY how the film and its characters affected them... How Mamet's "thing" is all about the exchange of confidence... and how Madonna once appeared as the gateway to Heaven. Sincere apologies to Dave Foley and... well, everyone else.

Valentines Platter - Better late then never, this is a recipe that really can be used anytime and for any reason. It's fondue in the house with many a homemade item to enjoy. Marshmallows and ganache are the star in this episode but don't forget the graham crackers, pretzels, bacon, salt, whipped cream and strawberries. It's interactive dessert time reserved for the home only. In this episode we discuss steeping tea, the "soft ball stage" and slamming doors. For more, including the recipe, please visit www.thefirehousechef.com. Thanks, and I love you too.