Podcasts about garnishes

In episode 591, Megan chats to Alexandra Shytsman about how to avoid 7 common food photography mistakes beginners make, including lighting, angle and styling mistakes. Alexandra Shytsman is a recipe developer, food photographer, and creator of The New Baguette, a plant-based recipe site. Her mission is to inspire people to cook healthier plant-centered meals at home. She is the author of Friendsgiving, co-author of The Complete Vegan Cookbook, and contributes to sites like Simply Recipes and EatingWell. She has also been teaching in-person food photography classes (in groups and one-on-one) since 2018. Originally from Ukraine, Alex moved to New York City at a young age and has lived there ever since. In this episode, you'll learn more about using natural light versus artificial light, the correct angle for shooting food, which garnishes to use and which ones to avoid and how to make boring food stand out. Key points discussed: - Lighting is crucial: Use natural light or photography-specific equipment, rather than overhead kitchen lights, to achieve flattering and accurate food photography. - Avoid tilted angles: Keep the camera horizon straight to create a more natural and comfortable viewing experience for the audience. - Provide context: Zooming out to show the entire plate or scene, rather than just a close-up, helps provide context and balance to the image. - Choose props carefully: Neutral-colored, non-distracting props are recommended to avoid drawing attention away from the food. - Are your photos in focus? Learning to use the camera in manual mode and checking focus before finalizing the shot can help ensure crisp, in-focus images. - Garnishes can transform boring photos: Adding thoughtful garnishes, such as herbs, spices, or seeds, can enhance the visual appeal of the food. - Plan before you shoot: Creating a mood board and shot list beforehand can help streamline the photography process and ensure all necessary shots are captured. - Embrace negative space: Allowing for some empty space around the food can create a more balanced and visually appealing composition. Connect with Alexandra Shytsman Website | Instagram

Taucht ein in die verrückte Welt der Cocktail-Garnierungen und entdeckt, wie ihr eure Drinks in echte Kunstwerke verwandelt! Von essbaren Blumen bis hin zu fliegenden, essbaren Wolken – wir zeigen euch die kreativsten und schrägsten Garnitur-Ideen, die nicht nur optisch, sondern auch geschmacklich überzeugen. Perfekt für Social Media und garantiert ein Hingucker in jeder Bar! Lasst euch inspirieren, wie kreative Garnishes eure Cocktails auf das nächste Level heben und eure Gäste zum Staunen bringen. Ein Muss für alle, die weg vom Standard und hin zur Kreativität wollen! ### Shownotes - [Mehr Fun mit Drinks: Warum Cocktails wieder Spaß machen dürfen](https://www.join-sip.com/de-de/articles/mehr-fun-mit-drinks-warum-cocktails-heute-wieder-spass-machen-durfen) - [Bar Clara Berlin](https://www.meininger.de/gastronomie/locations/rooftop-deluxe-bar-clara-berlin) - [The Storage](https://thewashbar.berlin/de/course.htm) - [Birdsnest](https://www.birdsnest.berlin) - [Gummibärchen als Cocktailkarte von Joe Schofield](https://www.suppermag.com/stories/editorial/joe-schofield-fancy-a-tipple/) - [Goldstaub-Glitzer](https://www.facebook.com/watch/?v=169828992518201) - [Kakigori](https://www.facebook.com/nomyblog/posts/pfbid02qR4EnatKhHj7oyyScepvSuxgfpWvjDHpVp26QecZfLA3f5ohpnvvK8GGVZqSexKl) - [The Cloud](https://www.youtube.com/watch?v=2RTSha_V5b8) - [The Cloud Bar Convent Berlin](https://www.facebook.com/watch/?v=1038943400757224)

It is said that we eat through our eyes. If something doesn't look appetizing, or if it seems too fondled or, worse, uncared for, I don't put it in my mouth. It's that simple. A sprinkle of something makes food look appetizing and delectable. Something as simple as a grating of black pepper, a sprig of mint, or a few croutons on top tells our brains that the plate is done. Garnishes are the final stroke that completes the dish. They don't just add a pop of color or a hint of texture; they have the power to transform a plate. They're like the perfect accessory to an outfit, the final touch to a room, or that last curlicue on a painting. It's good without it, but it's exceptional with it! Here are a few ideas on garnishes that I always keep at hand: Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, equivalent to just under the cost of a lovely lifestyle coffee table book.My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.Soft Herbs Parsley is perhaps the perennial garnish and a game-changer for adding vibrancy to brown dishes. Whether sprinkled on potatoes, steak, or meatloaf, it is used in various forms, such as minced, chopped, or torn; it can create a range of visual and textural effects. I like it torn (stems removed and then roughly chopped) on rustic potato salads, chopped medium-fine to decorate baked dishes, and minced to garnish cold soups. A single leaf also looks lovely on one-hued dishes. Do note that (like most soft herbs) if placed on a very hot dish, it will wrinkle and turn dark brown, so it is best used on cold dishes or sprinkled just before serving. A bunch of parsley is often used to decorate platters and trays to hide odd ends and unattractive bits. CaviarThe ultimate garnish, right? I adore trout caviar, which is smaller than salmon roe but still visually vibrant and delicious. Seriously, all variations work beautifully to elevate a dish. I use it to dress up cold and creamy soups, sprinkle on smoked salmon plates, and serve it alongside baked potatoes. TomatoFinely diced tomatoes are a great garnish for warm and cold soups as they hold their shape and don't “melt” with heat. I also use them in larger slices to decorate platters and trays. Use different-colored tomatoes and mix baby tomatoes with the larger ones to create depth and interest. Diced roasted tomatoes or a dollop of tomato jam add a wonderful umami to cheese dishes and are a wonderful garnish for cheese souffle. FlowersWhat is prettier than flowers decorating and garnishing dishes? Use edible ones for salads and soups, and regular ones for pies and desserts. Always use them on cold dishes so they don't wilt and please remove non-edible ones before serving! Croutons Mini croutons add crunch and visual excitement to pasta dishes, creamy soups, and vegetarian tagines. Avoid large croutons; they seem too rustic for me. Sour Cream A dollop of sour cream adds color, creaminess, and luxuriant flavor to stews and chilis. I love it used on very spicy dishes to calm the heat, sort of like raita is used in Indian cuisine. Citrus Rinds Orange or lemon rinds are fantastic to decorate dessert and sauces, they really make the dish pop. Peel them with a vegetable peeler so there are no white membranes. NutsA sprinkle of chopped nuts elevates the simplest of desserts. What is better than roasted pecans on ice cream? Or caramelized almonds topping a salad? Or…. What are your favorite garnishes? Let me know! And with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

It is said that we eat through our eyes. If something doesn't look appetizing, or if it seems too fondled or, worse, uncared for, I don't put it in my mouth. It's that simple. A sprinkle of something makes food look appetizing and delectable. Something as simple as a grating of black pepper, a sprig of mint, or a few croutons on top tells our brains that the plate is done. Garnishes are the final stroke that completes the dish. They don't just add a pop of color or a hint of texture; they have the power to transform a plate. They're like the perfect accessory to an outfit, the final touch to a room, or that last curlicue on a painting. It's good without it, but it's exceptional with it! Here are a few ideas on garnishes that I always keep at hand: Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, equivalent to just under the cost of a lovely lifestyle coffee table book.My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.Soft Herbs Parsley is perhaps the perennial garnish and a game-changer for adding vibrancy to brown dishes. Whether sprinkled on potatoes, steak, or meatloaf, it is used in various forms, such as minced, chopped, or torn; it can create a range of visual and textural effects. I like it torn (stems removed and then roughly chopped) on rustic potato salads, chopped medium-fine to decorate baked dishes, and minced to garnish cold soups. A single leaf also looks lovely on one-hued dishes. Do note that (like most soft herbs) if placed on a very hot dish, it will wrinkle and turn dark brown, so it is best used on cold dishes or sprinkled just before serving. A bunch of parsley is often used to decorate platters and trays to hide odd ends and unattractive bits. CaviarThe ultimate garnish, right? I adore trout caviar, which is smaller than salmon roe but still visually vibrant and delicious. Seriously, all variations work beautifully to elevate a dish. I use it to dress up cold and creamy soups, sprinkle on smoked salmon plates, and serve it alongside baked potatoes. TomatoFinely diced tomatoes are a great garnish for warm and cold soups as they hold their shape and don't “melt” with heat. I also use them in larger slices to decorate platters and trays. Use different-colored tomatoes and mix baby tomatoes with the larger ones to create depth and interest. Diced roasted tomatoes or a dollop of tomato jam add a wonderful umami to cheese dishes and are a wonderful garnish for cheese souffle. FlowersWhat is prettier than flowers decorating and garnishing dishes? Use edible ones for salads and soups, and regular ones for pies and desserts. Always use them on cold dishes so they don't wilt and please remove non-edible ones before serving! Croutons Mini croutons add crunch and visual excitement to pasta dishes, creamy soups, and vegetarian tagines. Avoid large croutons; they seem too rustic for me. Sour Cream A dollop of sour cream adds color, creaminess, and luxuriant flavor to stews and chilis. I love it used on very spicy dishes to calm the heat, sort of like raita is used in Indian cuisine. Citrus Rinds Orange or lemon rinds are fantastic to decorate dessert and sauces, they really make the dish pop. Peel them with a vegetable peeler so there are no white membranes. NutsA sprinkle of chopped nuts elevates the simplest of desserts. What is better than roasted pecans on ice cream? Or caramelized almonds topping a salad? Or…. What are your favorite garnishes? Let me know! And with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

It is said that we eat through our eyes. If something doesn't look appetizing, or if it seems too fondled or, worse, uncared for, I don't put it in my mouth. It's that simple. A sprinkle of something makes food look appetizing and delectable. Something as simple as a grating of black pepper, a sprig of mint, or a few croutons on top tells our brains that the plate is done. Garnishes are the final stroke that completes the dish. They don't just add a pop of color or a hint of texture; they have the power to transform a plate. They're like the perfect accessory to an outfit, the final touch to a room, or that last curlicue on a painting. It's good without it, but it's exceptional with it! Here are a few ideas on garnishes that I always keep at hand: Substack has grown and changed in leaps and bounds during the last year. It is so much fun to be on this platform. I love my connections with my subscribers, and I encourage you to become a paid subscriber so you can comment, share, and engage. I am lowering the subscription price to $60.00 a year, equivalent to just under the cost of a lovely lifestyle coffee table book.My weekly articles include photographs, recipes, menus, table-setting ideas, sources and resources from my travels, style tips, opinions, and entertaining stories. The monthly subscription is now $6.00.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a paid subscriber.Soft Herbs Parsley is perhaps the perennial garnish and a game-changer for adding vibrancy to brown dishes. Whether sprinkled on potatoes, steak, or meatloaf, it is used in various forms, such as minced, chopped, or torn; it can create a range of visual and textural effects. I like it torn (stems removed and then roughly chopped) on rustic potato salads, chopped medium-fine to decorate baked dishes, and minced to garnish cold soups. A single leaf also looks lovely on one-hued dishes. Do note that (like most soft herbs) if placed on a very hot dish, it will wrinkle and turn dark brown, so it is best used on cold dishes or sprinkled just before serving. A bunch of parsley is often used to decorate platters and trays to hide odd ends and unattractive bits. CaviarThe ultimate garnish, right? I adore trout caviar, which is smaller than salmon roe but still visually vibrant and delicious. Seriously, all variations work beautifully to elevate a dish. I use it to dress up cold and creamy soups, sprinkle on smoked salmon plates, and serve it alongside baked potatoes. TomatoFinely diced tomatoes are a great garnish for warm and cold soups as they hold their shape and don't “melt” with heat. I also use them in larger slices to decorate platters and trays. Use different-colored tomatoes and mix baby tomatoes with the larger ones to create depth and interest. Diced roasted tomatoes or a dollop of tomato jam add a wonderful umami to cheese dishes and are a wonderful garnish for cheese souffle. FlowersWhat is prettier than flowers decorating and garnishing dishes? Use edible ones for salads and soups, and regular ones for pies and desserts. Always use them on cold dishes so they don't wilt and please remove non-edible ones before serving! Croutons Mini croutons add crunch and visual excitement to pasta dishes, creamy soups, and vegetarian tagines. Avoid large croutons; they seem too rustic for me. Sour Cream A dollop of sour cream adds color, creaminess, and luxuriant flavor to stews and chilis. I love it used on very spicy dishes to calm the heat, sort of like raita is used in Indian cuisine. Citrus Rinds Orange or lemon rinds are fantastic to decorate dessert and sauces, they really make the dish pop. Peel them with a vegetable peeler so there are no white membranes. NutsA sprinkle of chopped nuts elevates the simplest of desserts. What is better than roasted pecans on ice cream? Or caramelized almonds topping a salad? Or…. What are your favorite garnishes? Let me know! And with this, I leave you.Sincerely,The Serial Hostess From the Archives Thank you for subscribing. Leave a comment or share this episode.

In this episode we talk to dog trainer, Jordan Zeunges of JZ's Canine Coaching to discuss the mistakes we as dog trainers make both before becoming dog trainers and while being dog trainers. We also jump into conversations with Jordan about the pro's and con's of group classes as well as what she found didn't work for her and her dogs and how she made the changes she felt were necessary for her. We also discuss the use of teaching dogs to go to their "place" on a dog bed and the pro's and con's of this concept. And of course, Vinny and Anthony argue...this time about what a garnish actually is. To learn more about Jordan Zeunges, you can check out her business, Jz's Canine Coaching.To learn more about Anthony De Marinis and Vinny Viola, visit their website's below.Anthony De MarinisWebsite https://demarinisdogtraining.comVinny ViolaWebsite https://www.caninejester.com

HR1 Enhancing Gut Health with Enzyme-Rich Garnishes & Dishes 10-11-23 by John Rush

In S3Ep12 of the PRP, Michelle shoots the shit with seasoned ultra runner, passionate run for fun enthusiast and podcast host extraordinaire Adam Hughes, who has been preparing for the Bear 100 on September 29th, 2023. Lindsay Green, one-time mic drop marathoner, newly licensed registered dietitian and Adam's better half joins the show to offer her take on all thing runnings, podcasting and bananas.  Adam takes the PRP listenership on a tour of his journey with running and shares insight into both the origins of the PreRace Podcast and how his relationship with his passion project has evolved. Adam then shares some important antidotes about our identities as athletes and how it can be a dangerous game to allow yourself to get too wrapped up in the running weeds. Diversify your interests in and away from the sport. Don't forget to pursue other passions off the pavement and trail, and look for alternative ways to be involved with the sport without being the participant first hand. You may just surprise yourself with what you find, Adam sure did.  Things get vulnerable when Adam opens up about some of the grief he has encountered over the past year of his life. Although faced with loss, sadness and frustration, his journey has provided him with something unexpectedly powerful. A platform for discussion and vulnerability which has granted him the ability to strengthen existing relationships and nurture new ones.  Just how much does Adam love Charley Crockett? Wait, we talkin soul food? Shout outs to the anxious abyss!! Is Linds out here making mountains out of mole hills? What the hell is the namaste lounge? Badge of belovedness?! Damnit Adam, are you crying on the pod AGAIN?! We talkin Grand ol Canyon, the grandest canyon of them all! You gotta poop, before you pasta, don't you know?! Garnishes at aid stations, come on Green! DNF's, hailstorms and bananas oh my! This and so much more in this hilarious, heart felt and revealing episode of the PRP! Explain that Strava section: Adam's Strava Activity Sponsors ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ann Arbor Running Company⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Long Run Coffee⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Recorded Sunday September 24th @ 5:30PM EST  --- Support this podcast: https://podcasters.spotify.com/pod/show/preracepodcast/support

Garnishes: Form or function? Foundational part of a drink's creation or afterthought? These are but a sprinkling of the topics we're exploring in today's techniques episode, where we're joined by New York-based Leo Robitschek, a James Beard Award-winning author and beverage director, and partner at Sydell Group. Listen on to discover Leo's considered, distinctly culinary approach to garnishes, and don't forget to like, review, and subscribe! Hosted on Acast. See acast.com/privacy for more information.

Greta Buccellato is a bartender from Fort Lauderdale, Florida. Greta has been in the industry for 15 years. Greta currently serves as the Vice President of the Palm Beach Chapter of the US Bartenders Guild. Most recently, Greta has started her own business “Coded Connection” which creates augmented reality garnishes for cocktails. She's been featured in several publications such as ShoutOut Atlanta and Canvas Rebel Magazine. She's created augmented reality garnishes for events such as Elevate, a bartending conference held in Louisville, Kentucky, and for bars such as Drawbar at the Bellyard Hotel.You can find more content from Greta Buccellato through her linktree at https://linktr.ee/gretabuccellato ----------Don't miss out on any of the action!  Head to www.bardtender.com to stay up to date with all of the Bardtender content, find resources for mental and physical wellbeing, get access to education materials, and check out what all of our bards are up to! 

Check in with Ana and Logan as we dish about all things garnish!!!! Food and Beverage talk has never got so exciting. Follow us on instagram at ChinaOTrocks. I swear I'm not just a chatgpt bot writing content.

Etiquette, manners, and beyond! In this episode, Nick and Leah tackle handling chronic complainers, paying bar tabs, choosing the right garnishes, and much more. Please follow us! (We'd send you a hand-written thank you note if we could.) Have a question for us? Call or text (267) CALL-RBW or visit ask.wyrbw.com EPISODE CONTENTS AMUSE-BOUCHE: Sushi 2.0 A QUESTION OF ETIQUETTE: Chronic complainers QUESTIONS FROM THE WILDERNESS: How do I only pay what I owe for a friend's bar birthday party? What should I do about being shunned by another couple on vacation? VENT OR REPENT: The wrong coffee hour, Garnishes CORDIALS OF KINDNESS: Thanks for the Santa Monica walk, A nice review THINGS MENTIONED DURING THE SHOW "White Lotus" Season 2 theme song YOU ARE CORDIALLY INVITED TO... Support our show through Patreon Subscribe and rate us 5 stars on Apple Podcasts Call, text, or email us your questions Follow us on Instagram, Facebook, and Twitter Visit our official website Sign up for our newsletter Buy some fabulous official merchandise CREDITS Hosts: Nick Leighton & Leah Bonnema Producer & Editor: Nick Leighton Theme Music: Rob Paravonian ADVERTISE ON OUR SHOW Click here for details TRANSCRIPT Episode 186 Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to another episode of The Pink Elephant! Today, I am joined by Daniel Singer, aka Filthy Dan! Dan is the founder and CEO of Filthy Food, a high quality cocktail garnish and mixers company that is served in the best bars, restaurants, and and hotels around the world. Throughout our conversation, Dan shares his story of starting Filthy Foods with his brother Marc, building the business from the trunk of their cars, the vision he had for the company, how it has grown to success, the importance of family and friends supporting you while you chase your dream, the team culture at Filthy, and so much more. Be sure to subscribe so you don't miss out on episodes every Tuesday! Let's Connect! Instagram LinkedIn Ellis Adams Group Website Connect with Daniel Singer Filthy Website LinkedIn

First, all about Garnishes! Including three lesser know garnishes! Then Arif explains about rosemary and some chemistry you should not try at home. Steve talks about the every present sprig on plates. Finally, Steve goes to Scarborough Fair.Show Notes!Etymology of GarnishLe Répertoire de la Cusine by Gringoire and Saulnier (direct link to garnish page)Etymology of RosemaryHistory of RosemaryRosemary essential oil and its componentsHomemade steam distillation of rosemaryParsley: An Understated HerbHow Did Curly Parsley Get So Uncool?Where've you been, curly parsley?Why the parsley garnish?The Mystique of Parsley, Sage, Rosemary and Thyme...Tell Her To Make Me A Cambric ShirtSupport rootbound

In this installment of Latest in the Law, we're talking (with @Hoeg Law !) about: - The statement by the authorities in New Mexico hinting that Alec Baldwin and three others might be charged over the death of Halyna Hutchins on the set of the movie Rust - Cardi B easily won her defamation case against Tasha K, winning a judgment of $4M. Now, Tasha K has left for Africa, and Cardi B is working to garnish Tasha K's earnings. Now what? - In 1992, Jeffrey Dahmer was put on trial for murder in Wisconsin v. Jeffrey Dahmer. The case has seen renewed interest over the Netflix show "Dahmer." Let's watch the filmed direct examination of one of the key witnesses responsible for putting Dahmer behind bars. Come join! TIME STAMPS 0:00 Introduction and WHOOPS! 1:48 A wild Rick appears 2:18 A wild Alyte appears 4:09 The ACTUAL intro 9:19 Cardi B garnishing Tasha K's wages 19:35 Alec Baldwin's likely criminal litigation future 41:42 Dahmer Netflix show and the Dahmer trial 54:38 Dahmer trial: the direct examination of Tracy Edwards ------------------------------------------------------------------------------- Join this channel to get access to perks: https://www.youtube.com/channel/UCJvDEmKLft6F2MxhuNUMwag/join

This week Ian is back as we tackle more of the popular drinks and cocktails covering fun facts, history, and tips for making them delicious! We also talk about garnishes - like can you eat them? - and learn about bitters, that most famous of cocktail seasonings that gets so little attention. Lots packed into this week so pour yourself a glass, get comfortable, and enjoy! Cheers! Marc Website: www.theunsophisticatedpalate.com Music: Happy Clappy by John Bartmann Artwork: Marlon Kalis

What do you think about the format of this book? Join us as we discuss all the different layers of the book The Woman in the Library by Sulari Gentill. Because there are so many layers we decided to give you choices in the drinks! Forbidden Apple Cocktail Recipe: 1 oz Apple Brandy 1/2 oz Orange Liqueur 3 dashes of bitters Champagne Mix the apple brandy, orange liqueur, and bitters in a champagne flute. Top with champagne. OR Ambrosia Cocktail Recipe: 1/4 cup coconut rum 2 Tbsp orange juice 2 Tbsp pineapple juice Splash of grenadine Garnishes: marshmallows, coconut flakes, and cherries Fill an 8 oz glass with ice. Stir in rum, orange juice, pineapple juice, and grenadine. Garnish, if desired.

Garnishes is the topic today for this Escoffier chapter. Standards is part of the plan, but also, appropriateness. Also, a brief explanation of what consomme is and how to make it. Find the show notes here culinarylibertarian.com/188 --- 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/dannreid/message Support this podcast: https://anchor.fm/dannreid/support

The guys talk about garnishes, word retirement, and ring fidgeting. Join the Watercooler Patreon - Patreon.com/watercooler Woof Woof! And if you enjoy the show, please leave a rating and review on iTunes with nothing but barks. Chris Laxamana: http://twitter.com/chrislaxamana Matt Fondiler: http://twitter.com/mattfondiler Gary Smith: http://twitter.com/gpatricksmith Mike Dawson: http://twitter.com/dawsangeles Caelan Biehn: http://twitter.com/caelanbiehn

Pink spritz Decadent Gordon's Premium Pink Gin, accented with the natural sweetness of fresh water strawberry and raspberry garnishes. Topped with lemonade and a sparking splash of prosecco. Ingredients: 50ml Gordon's Pink Gin. 50ml lemonade. 25ml Prosecco. In a large wine glass filled with ice add 50ml Gordon's Pink, 50ml lemonade and 25ml Prosecco [2.2 units].

Jim wonders while people would go negative on your home town. Why do some feel that there place of origin is so great? The important of garnishes are discussed. Christmas season starts early, Jim proposes an experiment. Please download as many episodes as you can, than you.

In our latest episode, Caitlin attempts to fill us up with the messy history of the Bloody Mary! (Garnishes not included.) Special guest Nick tells us the legend of the witch, Bloody Mary. Happy spooky season, nerds! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/alcoholandanecdotes/support

COOKBOOK DIVAS EPISODE #32 SHOW NOTESKaiti and Carrie explore the new cookbooks being released in the second week of October 2021!(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Animal-Inspired Meals and Snacks For Kids: 40 Easy Recipes That Make Eating Fun, by Jill MillsBake: Breads, Cakes, Croissants, Kouign Amanns, Macarons, Scones, Tarts, by Rory MacdonaldBanana Breads, Loaf Cakes & Other Quick Bakes: 60 Deliciously Easy Recipes for Home Baking, by Ryland Peters & SmallConveniently Delicious: How to Cook and Eat with Spontaneity and Joy, by Devin ConnellDining with the Dead: A Feast for the Souls on Day of the Dead, by Mariana Nuno Ruiz and Ian McEnroeThe Dutch Oven Cookbook: 60 Recipes for One-Pot Cooking, by Louise PickfordEarth to Table Bakes: Everyday Recipes for Baking with Good Ingredients, by Bettina Schormann and Erin SchiestelEataly: All About Pizza, Pane & Panini: Regional Pizza, Bread & Sandwich Traditions, by EatalyFireside Food for Cold Winter Nights: More Than 75 Comforting and Warming Recipes, by Ryland, Peters & SmallFlavors from the Garden: Heirloom Vegetable Recipes from Roughwood, by William Woys WeaverIt's a Wonderful Life: The Official Bailey Family Cookbook, by Insight EditionsThe Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen, by Joanne Lee MolinaroLentil Soup (Children's picture book) by Carole TremblayGennaro's Limoni: Vibrant Italian Recipes Celebrating the Lemon, by Gennaro ContaldoMartha Stewart's Fruit Desserts: 100+ Delicious Ways to Savor the Best of Every Season: A Baking Book, by Martha Stewart and the Editors of Martha Stewart LivingThe Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments, by Kylee NewtonMooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries, by Kristina ChoSweets!: Super Delicious Cakes, Cookies, Cupcakes, Cobblers, Pies, Pops and More, by Publications InternationalUltimate Guide to Meatballs: 100 Mouthwatering Recipes, Sides, Sauces & Garnishes, by Matteo BrunoVa va Voom Vegan Cakes: More than 50 Recipes for Vegan-Friendly Bakes That Not Only Taste Great but Look Amazing!, by Angela Romeohttps://amzn.to/3m1iEbS  

Full Court Press: The WNBA Playoffs & More NBA Vaccine Drama That Actually Happened: The Inspiring Story of High School Phenom Hansel Emmanuel 3-on-3: The Three Longest Games and Three Biggest Blowouts in NBA History  And Also: Goat Tendencies, LeBron's Hairline Doctor, Bath Salts, HelloFace, Apples and Washing Machines, Arm Motions, Beisbol, Obscure Relief Pitchers, HORSE Staples Vs. Horse Stables, Sick Unibrows, The Anderson .Paakers, Too Much Phonics, Old White Guy Names, Garnishes   Sponsor:   HelloFresh: Get fresh, pre-measured ingredients and mouthwatering seasonal recipes delivered right to your door with HelloFresh, America's #1 meal kit. Visit www.hellofresh.com/14horse for 14 free meals including free shipping!    Find Us Online - website: horsehoops.com - patreon: patreon.com/horsehoops - twitter: twitter.com/horse_hoops - instagram: instagram.com/horsehoops - facebook: facebook.com/horsehoops - multitude: multitude.productions   HORSE is hosted by Mike Schubert and Adam Mamawala. Created by Eric Silver and Mike Schubert. Edited by Mischa Stanton. Theme song by Bettina Campomanes. Art by Allyson Wakeman. Website by Kelly Schubert.   About Us On HORSE, we don't analyze wins and losses. We talk beefs, dig into Internet drama, and have fun. The NBA is now a 365-day league and it's never been more present in pop culture. From Kevin Durant's burner accounts to LeBron taking his talents anywhere to trusting the Process, the NBA is becoming a pop culture requirement. At the same time, sports can have gatekeepers that make it insular and frustrating for people who aren't die hard fans. We're here to prove that basketball is entertaining to follow for all fans, whether you're actively watching the games or not. Recently featured in The New York Times!

On today's show Zarela & Aarón are thrilled to welcome James Oseland. James recently released his book  World Food: Mexico City: Heritage Recipes for Classic Home Cooking, which Zarela & Aarón absolutely love. While these three could talk about any aspect of Mexican cooking, for today's episode they've decided to focus on Soups. They set the stage by discussing the importance of soup in the average Mexican diet and outlining the difference between caldos and sopas. Then they each share their favorite soups and, especially, soup toppings!  Plus, lots of great cooking tips from Aarón and Zarela.For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.

SHOW NOTES for Cookbook Divas Podcast(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Third Week of September – September 21stAmerican Girl Tea Parties: Delicious Sweets & Savory Treats to Share, by Weldon Owenhttps://amzn.to/2VLuyfGAnimal-Inspired Meals and Snacks For Kids: 40 Easy Recipes That Make Eating Fun, by Jill Millshttps://amzn.to/3Cy1hWBArab Fairy Tale Feasts: A Literary Cookbook, by Karim Alwarihttps://amzn.to/3jJaoLxBake Class Step-by-Step: Recipes for Savoury Bakes, Bread, Cakes, Biscuits and Desserts, by Anneka Manninghttps://amzn.to/2XhngB7 Beat Bobby Flay: Conquer the Kitchen with 100+ Battle-Tested Recipes: A Cookbookhttps://amzn.to/3seqS28Bowls and Broths: Build a Bowl of Flavour From Scratch, with Dumplings, Noodles, and More, by Pippa Middlehursthttps://amzn.to/3s5Dt7zBurnt Toast and Other Disasters: A Book of Heroic Hacks, Fabulous Fixes, and Secret Sauces, by Cal Peternellhttps://amzn.to/3sbTA3xChinese Takeout in 5: 80 of Your Favorite Dishes Using Only Five Ingredients, by Kwoklyn Wanhttps://amzn.to/3lPfEQuKaravan Kitchen, by Soraya Beheshtihttps://amzn.to/3jymSWc Instant Pot Vegan Indian Cookbook: 80 Quick and Easy Plant-Based Favorites, by Meena Agarwalhttps://amzn.to/3fJO2buLemon, Love & Olive Oil, by Mina Stonehttps://amzn.to/3iyKCdpMacedonia: The Cookbook: Recipes and Stories from the Balkans, by Katerina Nitsuhttps://amzn.to/3m24NTt Melba's American Comfort: 100 Recipes from My Heart to Your Kitchen, by Melba Wilsonhttps://amzn.to/3CwNEXCThe Southern Baking Cookbook: 60 Comforting Recipes Full of Down-South Flavor, by Jenn Davishttps://amzn.to/3yzkiWkTasting Vietnam: Flavors and Memories from My Grandmother's Kitchen, by Anne-Solenne Hattehttps://amzn.to/3At5F7n10-Minute Sourdough: Breadmaking for Real Life, by Vanessa Kimbellhttps://amzn.to/2XdtLonUltimate Guide to Meatballs: 100 Mouthwatering Recipes, Sides, Sauces & Garnishes, by Matteo Brunohttps://amzn.to/3CySTpJY'all Come Over: Charming Your Guests with New Recipes, Heirloom Treasures, and True Southern Hospitality, by Rebecca Langhttps://amzn.to/3jCPkGl

CHINESE CHICKEN SALAD Ingredients 2 cups rotisserie chicken breast, shredded 1 head romaine lettuce, shredded 1 head iceburg lettuce, shredded 1 rounded cup of red cabbage, shredded 1 cup of carrots (about 2 carrots), julienned or shredded 1/2 bunch of green onions, thinly sliced 2–3 tablespoons cilantro leaves, roughly chopped Asian salad dressing, using this homemade recipe Garnishes: sesame seeds, crushed red pepper flakes (optional), sliced or slivered almonds, cashew halves, crispy wonton strips Instructions Start by preparing the homemade Asian salad dressing so the flavors have a chance to meld together nicely. After shredding the chicken breast, add it to a large mixing bowl. Drizzle half of the salad dressing directly on top of the chicken. With kitchen tongs, mix these ingredients together. Let the chicken sit and soak in all of that goodness while you finish prepping the remainder of the recipe. Add the shredded romaine lettuce, iceburg lettuce, carrots and red cabbage to the mixing bowl. Add in the sliced green onions and chopped cilantro leaves. With tongs, toss the ingredients until well combined. Generously garnish your Chinese chicken salad with sesame seeds, dried chili flakes, almonds, cashew halves and wonton strips. To keep your salad nice and crisp, do not add the remainder of the Asian dressing until serving time. Place the salad dressing carafe with the remainder of the Asian dressing beside the serving bowl. As they serve themselves, family and guests can drizzle the dressing on top. Enjoy!

Special episode alert! Scribbles in margins! Garnishes on plates! Connection to other people!

In this episode we talk about the world of cocktail garnishes - Some pretty, some practical and some DEADLY.

Carol and Dee discuss foraging for food outside of your vegetable garden, inspired by The Forager's Pantry by Ellen Zachos, plus a story about plant hoarding.Links:Books by Ellen Zachos:The Forager's Pantry, Cooking with Wild Edibles,  Backyard Foraging: 65 Familiar Plants You Didn't Know You Could Eat,   The Wildcrafted Cocktail: Make Your Own Foraged Syrups, Bitters, Infusions, and Garnishes; Includes Recipes for 45 One-of-a-Kind Mixed DrinksEmail us at TheGardenangelists@gmail.com  For more info on Carol and her books, visit her website.  For more info on Dee and her book, visit her website.  Affiliate links to purchase any of our books:The 20-30 Something Garden Guide: A No-Fuss, Down and Dirty, Gardening 101 for Anyone Who Wants to Grow Stuff, by Dee NashPotted and Pruned: Living a Gardening Life, by Carol J. MichelHomegrown and Handpicked: A Year in a Gardening Life, by Carol J. MichelSeeded and Sodded: Thoughts from a Gardening Life, by Carol J. MichelCreatures and Critters: Who's in Your Garden, by Carol J. MichelThe Christmas Cottontail: A Story for Gardeners of All Ages, by Carol J. Michel

Guest Grumbler: Kris Ortiz Water, while necessary for life to exist, is boring; but a bright splash of yellow and […] The post Garnishes appeared first on Mat Labotka.

The Garnish Girl herself, Katie Stryjewski, dropped by the Bar Hacks podcast to talk with host David Klemt. Katie talks about her new book Cocktails, Mocktails, and Garnishes from the Garden, available today! This book is loaded with delicious recipes along with helpful information to elevate your drinks and grow your own ingredients and garnishes. Katie shares some of her favorite drinks, photography and social media tips, edible flowers, and more! Make sure to connect with Katie on Instagram, bookmark her Garnish Blog, and pick up her new book today! To connect with with the Bar Hacks podcast, visit @barhacks, and connect with David at @david.ex.machina. Cheers!

Carrie and Kaiti talk about upcoming cookbooks coming out the 3rd week of March 2021!(Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you)Beverages:Cocktails, Mocktails, and Garnishes from the Garden: Recipes for Beautiful Beverages with a Botanical Twist (Unique Craft Cocktails)https://amzn.to/3jUa7oECelebrity Chefs:Rodney Scott's World of BBQ: Every Day Is a Good Dayhttps://amzn.to/3qVhkYmEat Better, Feel Better: My Recipes for Wellness and Healing, Inside and Outhttps://amzn.to/2ZP0milSheet Pan Everything: Deliciously Simple One-Pan Recipeshttps://amzn.to/3bCN9hZThe Twisted Soul Cookbook: Modern Soul Food with Global Flavors https://amzn.to/3aqJsNeTangy Tart Hot and Sweet: A World of Recipes for Every Dayhttps://amzn.to/37OINmVInternational:Real Vietnamese Cooking: Everyday Favorites from the Street to the Kitchenhttps://amzn.to/2NeTU1tMango and Peppercorns: A Memoir of Food, an Unlikely Family, and the American Dreamhttps://amzn.to/3bSY9rZThe Food of Oaxaca: Recipes and Stories from Mexico's Culinary Capitalhttps://amzn.to/3klYg2MTacos and More https://amzn.to/3aqyXcxVegan, Plant-Based, VegatarianCalifornia Vegan: Inspiration and Recipes from the People and Places of the Golden Statehttps://amzn.to/2NcF4ILEat Plants, Be Happy: 130 Simple Vegan and Vegetarian Recipeshttps://amzn.to/2LU22Uihot for food all day: easy recipes to level up your vegan meals [A Cookbook] https://amzn.to/3poq0ojSpicebox Kitchen: Eat Well and Be Healthy with Globally Inspired, Vegetable-Forward Recipeshttps://amzn.to/2OFo1znDesserts and Baking:The Ultimate Book of Chocolate: Make your chocolate dreams become a reality https://amzn.to/2Ndnu7lChocolat: From the Cocoa Bean to the Chocolate Bar https://amzn.to/3jSs7zRZoë Bakes Cakes: Everything You Need to Know to Make Your Favorite Layers, Bundts, Loaves, and More [A Cookbook]https://amzn.to/3uvTlB0Small Batch Baking: 60 Sweet and Savory Recipes to Satisfy Your Cravinghttps://amzn.to/37k4MSGBread: A Baker's Book of Techniques and Recipeshttps://amzn.to/2Znhf3CSpecialty/MiscellaneousThe 5-Ingredient Cookbook for Men: 115 Recipes for Men with Big Appetites and Little Timehttps://amzn.to/3dkT6TwAnyone Can Cookhttps://amzn.to/2LUORm3Melt, Stretch, & Sizzle: The Art of Cooking Cheese: Recipes for Fondues, Dips, Sauces, Sandwiches, Pasta, and Morehttps://amzn.to/3aSpWt6Toaster Oven Takeover: Easy and Delicious Recipes to Make in Your Toaster Ovenhttps://amzn.to/3tZPsnXThe New York Times Cooking No-Recipe Recipes: [A Cookbook]

Herbalism, garnishes, cocktails, and furloughs, oh my! Katie Green of @the.boozybotanist keeps it real during this fantastic episode as she goes through her growing appreciation of plants, her inspiration behind creating her More Than Maple simple syrup, and keeping in touch with her "roots" as she touches on how human nature is still a part of nature, no matter how far we deviate from it in western culture. I've been known to have a heavy hand in creating cocktails for myself and my friends, but luckily Katie is there to help me out. The first couple minutes of the interview gives the audience a playbook of how to concoct her Festivus Old Fashioned, and you'll occasionally hear us sipping on it throughout the episode. Everything you'll need for the Festivus Old Fashioned can be purchased through https://www.theboozybotanist.shop/Spoiler alert: It's goooood. Check out the link below for this episode and previous podcasts:https://www.buzzsprout.com/1409566/7138540Shop Local, Support Local, @biglocalspodcastCheck out the people and organizations listed below and support your local communities!The Boozy Botanist@the.boozybotanisthttps://www.theboozybotanist.shop/Featured Artist - Machu Linea with the song Got Mehttps://open.spotify.com/album/3f7sQyuTUCTEEhGvEYN4Q0?si=9Z7i_-vZSOmq2-bFu0GOLA@machu_lineaDylan James@dylan.james.music@egokillerzKREAM Kimchi@kreamkimchicohttps://kreamkimchi.com/Night Market (NTMRKT)@ntmrktden

Annie Llew joins the show to make some small batch artisan cocktails and chat home cocktail kits, garnishes, bourbon & more The Birdies & Bourbon team had a great time making craft bourbon cocktails with Annie Llew. Annie specializes in small batch artisan cocktails and has created home cocktail kits and garnishes available at The Annie Llew Exchange. Also on the exchange she has some amazing cocktail recipes posted. We had a blast sampling the cocktails and chatting about the bourbon industry. The cocktails made on the show are perfect for the upcoming holiday season. Be sure to check out Annie Llew online at https://www.instagram.com/anniellew/ and order some home cocktail kits from the Annie Llew Exchange at https://anniellewexchange.com/shop The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram ( @birdies_bourbon )

EPISODE CONTENTSAMUSE-BOUCHE: How to insert a card into an envelopeA QUESTION OF ETIQUETTE: Borrowing things from friendsQUESTIONS FROM THE WILDERNESS:  Are you allowed to bring your own bell to a restaurant? At what point can you eat the olive in your martini? How to handle sharing internet with a neighbor?VENT OR REPENT: Scratching CDs, Slamming car doorsCORDIALS OF KINDNESS:  Pollination gardens, Candy care packagesTHINGS MENTIONED DURING THE SHOWSavage Garden's "Truly Madly Deeply"Bringing your own bell to a restaurantWhat is a VPN?Guten Morgen DeutschlandYOU ARE CORDIALLY INVITED TO...Support our show through PatreonSubscribe and rate us 5 stars on Apple PodcastsCall, text, or email us your questionsFollow us on InstagramVisit our official websiteSign up for our newsletterBuy some fabulous official merchandiseCREDITSHosts: Nick Leighton & Leah BonnemaProducer & Editor: Nick LeightonTheme Music: Rob Paravonian

Born in Senegal of Lebanese parents, Karim Bourgi moved to Paris at the age of 16. After graduating from Le Cordon Bleu Paris in 2001, he began his career in Beirut at La Cigale, followed by Laduree Paris Champs Élysée, Makyan Traiteur, Goû Beirut, and Fauchon Paris in Dubai. Currently, he is the head pastry chef of Al Mana Group, and the regional development and creation chef for La Maison du Chocolat Paris. He believes that excellence is achieved by virtue of persistence and surrendering to true passion in pastry. In this episode we discuss: Chef Bourgi’s pastry training His creative process Where he gets his inspiration for new desserts His philosophy on garnishes Key considerations for designing dessert décor Thoughts on the Covid-19 crisis And more! Get your free 4-day pass to the Pastry Summit at www.pastrysummit.com!

We are lucky to have these two AMAZING ladies join us in the studio today! We have Mary Nollenberger who is the Director of Leasing & Retail Investment Sales at SVN Desert Commercial Advisors, to talk about some opportunities that businesses are finding during these difficult times. Along with Dawn McCraw from Price Law Group & Go Clean Credit, here to let us know what our rights are when it comes to Forbearance and Garnishes to Stimulus Checks. If you haven't already, check out our blog post we did with Dawn on how to raise your credit score! https://integrityallstars.com/how-to-raise-your-credit-score-yourself/ Follow us on Facebook @GratefulHeart.Tv to watch us live every Monday at 11am

1. Los Caballos/Om Supreme – Alice Coltrane – Spiritual Eternal: The Complete Warner Brothers Recordings – 2018 2. Very Friendly – Throbbing Gristle – TG Box 1 – 1993 3. The Park (Privacy Rules) – Robert Ashley – Perfect LIves – 1991 4. Wagner – Ramón Sender – Gallivants and Garnishes – 2016 5. Duet … Continue reading tone science 388

Opinions on types of organizational skills. The most obnoxious way to cut a scallion. Health Department codes. Being a manager as opposed to a fuckin douche. --- 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/chefinski/message

On September 9, 1999, Be the Star You Are! 501 c3 charity was granted its 501 c3 status.Despite challenges, the charity has survived to serve more than 410,820 individuals and families donating more than dollar 2 million in resources to those in need. Founder and Executive Director, Cynthia Brian, retells the ups and downs of leading a small and mighty non profit. The quest for creating delicious and original cuisine and beverages is time honored. Although local wines and craft beers are always in fashion, adventurous infused spirits with herbs, fruits, berries, flowers, and berries have become the new rock stars of mixologists. It's all about the garden garnishes! Algae blooms occur in lakes and streams in every state and toxic algae can be dangerous or even deadly. Because of rain, fertilizer run-off, pesticides, and climate change, algae growth is increasing and is becoming problematic for humans and animals. Find out how to identify when to stay away from the water.

[Content warning: Thanksgiving, holiday season] SPAAC SNACC takes on the ultimate food holiday: Thanksgiving. Listen in for an epic serving of stories that include turkey with kimchi, vegans navigating the holiday, awkward family tensions, and the pressure for Asians to have a “real American” Thanksgiving.

On September 9, 1999, Be the Star You Are! 501 c3 charity was granted its 501 c3 status.Despite challenges, the charity has survived to serve more than 410,820 individuals and families donating more than dollar 2 million in resources to those in need. Founder and Executive Director, Cynthia Brian, retells the ups and downs of leading a small and mighty non profit. The quest for creating delicious and original cuisine and beverages is time honored. Although local wines and craft beers are always in fashion, adventurous infused spirits with herbs, fruits, berries, flowers, and berries have become the new rock stars of mixologists. It's all about the garden garnishes! Algae blooms occur in lakes and streams in every state and toxic algae can be dangerous or even deadly. Because of rain, fertilizer run-off, pesticides, and climate change, algae growth is increasing and is becoming problematic for humans and animals. Find out how to identify when to stay away from the water.

I used to never garnish my dishes, but now that I have an abundance of edible native plants, herbs, etc., garnishing is something I’m having fun with! Chef Chris Starkus from Urban Farmer Denver talks about what garnishing is and what plants he grows to get the job done. Connect with Chris Starkus: Chef Chris Starkus is the executive chef of Urban Farmer in Denver, a farm to table restaurant. He’s also the owner of Lost Creek Micro Farm. Chris Starkus - Instagram | Twitter Lost Creek Microfarm | Instagram |Twitter  Urban Farmer Denver | Twitter |  Facebook |  Twitter   James Beard Foundation dinner Order Field Guide to Urban Gardening My book, Field Guide to Urban Gardening, is available for sale! It's a complete guide to growing plants, no matter where you live. Here's how to order:  Amazon Signed Copies EPIC Raised Beds I'm carrying Birdies Garden Products raised beds, the ones I use exclusively in my front yard garden. They're a corrugated Aluzinc steel, powder-coated raised bed designed to last a lifetime. Buy Birdies Raised Beds at my online store Follow Epic Gardening YouTube Instagram Pinterest Facebook Facebook Group  

Gauges + Garnishes. The words we speak are a spiritual gauge, showing how much of our soul we have surrendered to God. If we have allowed our minds to be renewed by the Word, our conversation can't help but reflect what we have learned. If, on the other hand, we are hesitant to release our old habits and beliefs, our words will betray us and reveal our true spiritual condition. If our souls are not in submission to God and we haven't surrendered everything to Him, our tongues will be the first to sell us out.

Gauges + Garnishes. The words we speak are a spiritual gauge, showing how much of our soul we have surrendered to God. If we have allowed our minds to be renewed by the Word, our conversation can’t help but reflect what we have learned. If, on the other hand, we are hesitant to release our old habits and beliefs, our words will betray us and reveal our true spiritual condition. If our souls are not in submission to God and we haven’t surrendered everything to Him, our tongues will be the first to sell us out.

Hosted by David and Nycci Nellis. On today's show: • You know spring is here when our first guest is in the studio! Greg Nivens of Trigger, organizer of the National Harbor Wine and Food Festival, happening May 4 and 5; • Sarah Collins calls in from the United Kingdom. She's the founder and creator of Wonderbag and the Wonderbag Foundation. The Wonderbag is a simple but revolutionary heat retention slow-cooker, which continues to cook food that has been brought to the boil by fire, cook stoves or any conventional method for up to 12 hours without the use of any additional fuel source. The South African invention is saving lives from smoke inhalation, combating deforestation, providing time for women to work and for children to go to school, and decreasing the incidence of rape; • John Coleman is in. He's the wine and cheese buyer for Balducci's and travels the world searching for the most interesting and delicious products out there. He prides himself on finding new producers and bringing them to market first. He's in with great new options for spring/summer wining and dining. And he's brought … mimosas! • Tory Pratt is the founder of the Pratt Standard Cocktail Company. Four years ago she tried to make a gin and tonic with Green Hat, and noticed the tonic was loaded with preservatives and high fructose corn syrup. She went on a quest to find the original tonic syrup recipe and launched the Pratt Standard Cocktail Company (previously known as True Syrups and Garnishes) in 2014; • Chad Spangler, bartender and owner of Service Bar DC, was recently crowned top mixologist for the Northeast region by the National Restaurant Association at their Star of the Bar Mixology Competition. Now he's heading to Chicago in a couple of weeks to compete for the national title. He's here to mix up his smash hit, award-winning cocktail, just for our taste buds!

Hosted by David and Nycci Nellis. On today’s show: • You know spring is here when our first guest is in the studio! Greg Nivens of Trigger, organizer of the National Harbor Wine and Food Festival, happening May 4 and 5; • Sarah Collins calls in from the United Kingdom. She’s the founder and creator of Wonderbag and the Wonderbag Foundation. The Wonderbag is a simple but revolutionary heat retention slow-cooker, which continues to cook food that has been brought to the boil by fire, cook stoves or any conventional method for up to 12 hours without the use of any additional fuel source. The South African invention is saving lives from smoke inhalation, combating deforestation, providing time for women to work and for children to go to school, and decreasing the incidence of rape; • John Coleman is in. He’s the wine and cheese buyer for Balducci’s and travels the world searching for the most interesting and delicious products out there. He prides himself on finding new producers and bringing them to market first. He’s in with great new options for spring/summer wining and dining. And he’s brought … mimosas! • Tory Pratt is the founder of the Pratt Standard Cocktail Company. Four years ago she tried to make a gin and tonic with Green Hat, and noticed the tonic was loaded with preservatives and high fructose corn syrup. She went on a quest to find the original tonic syrup recipe and launched the Pratt Standard Cocktail Company (previously known as True Syrups and Garnishes) in 2014; • Chad Spangler, bartender and owner of Service Bar DC, was recently crowned top mixologist for the Northeast region by the National Restaurant Association at their Star of the Bar Mixology Competition. Now he's heading to Chicago in a couple of weeks to compete for the national title. He’s here to mix up his smash hit, award-winning cocktail, just for our taste buds!

Phil Walker is joined by regular guest Jo Harman and CricViz's Patrick Noone as they talk about England's series win in Sri Lanka, what England's XI will look like in the first Test in the Caribbean and Yasir Shah's brilliance. Adam Collins joins them on the phone from Australia to preview the upcoming Test series between India and Australia.

Quizchester '73! Monika and Paul put up their dukes in the Garnishes vs Human Body Lightning Round. Then, after the gamiest of preps, the two Elvis fans square off in an Audio Challenge. Who will be a hunk of burning love, and who will be all shook up? Listen and find out! Start your own quiz night, or play the game at home! Go to www.etsy.com (search for 'quizfix') and buy a quiz or two! quizfix@gmail.com www.twitter.com/quizfix www.facebook.com/quizfix www.instagram.com/quizfix www.quizfix.net

This week we double up on the entrepreneuses with guest host Kat Hamidi of Capitoline Vermouth and Tory Pratt of TRUE Syrups and Garnishes as we discuss the move from international to pre-prohibition, the fine line in educating your customers, and the perils of peeling ginger. Kat puts the “mansplainers” on notice, Tory picks her Philly favorite, and Eddie sends much love out to a Greg in North Dakota

This week on the podcast we talk to Burlesque Dancer and Bartender Rosie. We caught up with Rosie a while back at Holiday Cocktail Lounge one night when she was behind the bar. Her stage name is Rosie 151. It's the Bartender Journey Podcast Number 229!  Listen with the audio player on this page, or subscribe in Apple Podcasts, Android or Stitcher Radio. First, let’s talk a bit about garnishes. Cutting that fruit - It’s something we do everyday behind the bar, but nobody really talks about it!  I say - take some pride in that task!  You need a sharp knife to cut good looking garnishes.  I carry all my bar tools with me in a bag and I have 2 really sharp small paring knives in there. It makes cutting the fruit a pleasure. These knives are very inexpensive and a worthwhile investment. The pith - the white parts of the fruit - are bitter and can impart a odd flavor after it sits in a drink for awhile.  Try to remove as much as possible. Of course when cutting the lemons and oranges you want to remove as many seeds as possible.  What’s worse than getting a lemon seed in your mouth when you are sitting at a bar, trying to make conversation? It takes a little longer, but what you end up with is some nice fresh looking fruit. How about twists?  I love to do my twists a la minute’ or “to order”.  I use my y-peeler and get a nice long thick piece of zest with no pith and express those oils over my drink.   A well done garnish gives a visual cue to your guest that this we put some attention and care into making that drink.    Herbs are tough to keep fresh.  I’ve come up with this method for my mint, which does keep it pretty good looking for a while, but what I really want is a little garden just outside where I can cut mint right out of the ground more or less as I need it!   ASAP after the mint is delivered, I cut off the very bottom of the stem like you would if you had flowers you were going to put in a vase, so that it will drink up as much water as possible.  Then place that bunch of mint in ice water, stem side down. Let it sit there around 20 minutes or so, but less time seems to be ok too.  The cold water “shocks” the herbs, “setting” the color.  Then drain the mint, but not bone dry. I’ll make small bundles that will fit nicely and fold the bottom of a paper towel over the cut stems then gently roll it all up so that the everything is covered. I’ll take my small bundles of wrapped herbs and put them in a resalable gallon plastic bag.Every day or two I’ll change the paper towels, to keep it from getting mushy. As for cherries and olives - well luxardo cherries are just awesome and impressive in your drink. The luxardo cherries are expensive, that’s for sure, so if you are using them, don’t forget to factor that into the price of your cocktail.  In Jeffrey Morgenthaler’s great  The Bar Book: Elements of Cocktail Technique he says that he likes to remove the cherries from their liquid and store them in brandy. As for olives, he removes them from the brine, which of course is saved for making Dirty Martninis and he store the olives in Dry Vermouth. Book of the Week: The Bar Book: Elements of Cocktail Technique by Jeffrey Morgenthaler Cocktail of the WeekBrown DerbyThis is a delicious cocktail.  I first had one at the Flatiron Lounge many years ago, it was a real ah-ha moment for me.  It was absolutely delicious … I had never had one before.  It just made me realize that a drink made with just 3 ingredients, if they are perfectly balanced and high quality ingredients to begin with is really what a perfect cocktail should be.  I add a small amount of lemon juice to the classic recipe, which “brightens it up” a bit. 1 3/4 oz Bourbon 1 oz Freshly Squeezed Grapefruit Juice ¼ oz Freshly Squeezed Lemon Juice ½ oz Honey Syrup (1:1 honey dissolved in hot water) Shake.  Grapefruit twist. Unrelated Podcast Suggestion of the WeekBrought to you by Sudio Headphones, makers of high quality Bluetooth headphones.Use the coupon code “BartenderJourney” for 15% off and to show your support for this show. Our Unrelated Podcast Suggestion of the Week is Jordan, Jessie, Go. They are trained in improv comedy and really know how to make funny out of nothing...which is a skill that is very helpful behind the bar.  So give those guys listen on your new Sudio Bluetooth headphones.

What do you do if you get a notice from the IRS notifying you about a wage garnishment? Listen in as the IRS Solution Attorney, Darrin T. Mish shares What Do You Do When The IRS Garnishes Your Paycheck

In this episode C.L. and Ellen celebrate plants in summer. They begin by suggesting ways you can add color, flavor and fragrance to your beverages and food with flowers, foliage and herbs from your own backyard. Next we consider flowers that are wilted or dead and offer suggestions for why these should be taken out of the garden. (Deadheading: why, how, and "Do I have to?") In the main segment we consider how plants are watered. Sprinklers? Soaker hoses? Drip irrigation? Hand-watering from a hose? And as often happens, Ellen and C.L. may not agree... We end by talking about adding plant experiences into your trips and vacations, and offer two tips for our garden/plant destinations of choice.

What do you do if you get a notice from the IRS notifying you about a wage garnishment? Listen in as the IRS Solution Attorney, Darrin T. Mish shares What Do You Do When The IRS Garnishes Your Paycheck

Pilot episode #1 Connor and are trying to get our act together. Garnishes and Keys Life discussed Connor tries to introduce book learning and Jim resists.

Pilot episode #1 Connor and are trying to get our act together. Garnishes and Keys Life discussed Connor tries to introduce book learning and Jim resists.

Pilot episode #1 Connor and are trying to get our act together. Garnishes and Keys Life discussed Connor tries to introduce book learning and Jim resists.

What's the best way to start a day at the Good Food Mercantile at Union Market in Washington, D.C.? With a cocktail segment, of course! Caity teamed up with Producer at Large Jack Inslee and Allison Hamlin to check out the hottest products on the D.C. cocktail scene. First up, Tory Pratt of True Syrups & Garnishes talks about the excitement around craft booze and how her products are encouraging people to make cocktails at home. Next, Don Morton of Shrub District tells how his products are moving forward into the cocktail future by resurrecting history. Things get crude with Craig Rudewicz of Crude Bitters as he shares the secret to running a successful small business (hint: Google!). Finally, Pia Carusone and Sarah Mosbacher get the crew into the spirit of girl power and give their take on the evolution of D.C. into a cocktail capital.

Garnishes are an important part of home bartending, one that’s often overlooked (including by your hosts). Dressing up your drinks is part of the “ritual” of making drinks—the finishing touch to your masterpiece. The post Episode #044: Cocktail Garnishes appeared first on Speaking Easy.

Get ready to be blown away by a couple of magical phone calls with some GREAT ideas. Also, Jon talks about sparking water and keys while Louise talks about brilliant lighting ideas. Don't forget to subscribe to this YouTube channel and the audio podcast on iTunes. Rate the show 5 stars and write an iTunes review with a word or phrase in quotes and Jon and Louise will each come up with a great idea based on your suggestion. Follow us on all social media - @GreatIdeaPod Louise: @SpinPixie Jon: @JonDRichardson Call in with YOUR great idea - 304-804-IDEA or write them in to GreatIdeaPodcast@gmail.com Special thanks to Anna and Julie for calling in and blowing our minds.

MEAT STRAWS! Just listen. Soundsystem: Belly / The Bees Fidlar / 40oz on Repeat

We talk in-depth regarding the news of Netflix garnishing 14 Emmy nominations. This feat is monumental considering Netflix is the first non-televised program to be nominated for the prestigious award.

Anime-Bliss Episode 3 opening theme: I KO YA KO {pre-mix} by Shen Zhen, Guangdong Province, China Website: http://www.reverbnation.com/celsi Topic: Anime Clubs An anime club is an organization that meets to discuss, show, and promote anime in a local community setting and can also focus on broadening Japanese cultural understanding.[1] Anime clubs are increasingly found at universities and high schools. Organizers may also utilize public meeting spaces such as a library or a government center. Any anime club attendees identify themselves as otaku. Although the core of anime club attendees are in their twenties, there are generally no age requirements. Adults in their fifties and sixties and teenagers also attend. Source: http://en.wikipedia.org/wiki/Anime_club Anime club meetings can occur on a weekly or monthly basis. In addition to viewing anime, clubs engage in other activities such as viewing anime music videos, reading manga, karaoke and cosplaying.Many clubs host online forums to further foster community interaction, and feature library to lend books and manga to members. Participants of an anime club often are also involved in volunteering and organization of local anime conventions. Dependent on the scope of the club, activities can also have a broader range, to include playing of table top games such as Shogi, Go, and Mahjong. Outside activities include Saké tasting and visits to cultural events such as National Cherry Blossom Festival or a Kendo demonstration. Example of anime clubs within anime: Genshiken - a manga and anime featuring a college anime club. Otaku no Video - comedy anime spoofing the life and culture of otaku Community center - a common place for anime clubs to meet Mu Epsilon Kappa - a national society of anime clubs in the United States Prominent anime clubs Anime O-Tekku (Georgia Tech since 1995) RIT Anime Club (Since 1990s) Anime Sushi, Orlando's Premiere Anime Club MIT anime club Anime club tips http://www.ehow.com/how_156053_start-anime-club.html http://www.wikihow.com/Run-a-Successful-Anime-Club Anime cons and events Commerical break “Travel” by Tigarah Website: http://www.myspace.com/tigarah First Night Boston December 31, 2009 Hynes Convention Center Boston, MA M.E.W. Convention December 31, 2009 - January 2, 2010 Red Lion Hotel Vancouver at the Quay Vancouver, WA Ikkicon January 1-3, 2010 Hilton Austin Austin, TX Animé Los Angeles January 8-10, 2010 Los Angeles Airport Marriott Los Angeles, CA Ichibancon January 8-10, 2010 Great Wolf Lodge Concord, NC Sac-Anime January 8-10, 2010 Radisson Hotel Sacramento The Center for Hmong Studies  Presents "The Hmong Global Identities in the 21st Century" The Third International Conference on Hmong Studies To be held on the campus of Concordia University, St. Paul  April 9th - 11th, 2010 For more information or sponsorship opportunity please contact Lee Pao Xiong 651-641-8870 or xiong@csp.edu Tzy Lee Ya 651-603-6337 or ya@csp.edu Chef Eric's Culinary Classroom Sushi Making Class $90 Per Person Sat, 1/30/10 7pm-10pm OR Fri, 2/26/10 7pm-10pm (COUPLES ONLY) OR Sat, 3/27/10 7pm-10pm OR Fri, 4/23/10 7pm-10pm OR Sat, 5/22/10 7pm-10pm OR Fri, 6/25/10 7pm-10pm You will learn how to buy the freshest fish, and how to cut and prepare it properly for all of the dishes we will be making. Learn the creative art of Sushi Making as we design an Asian meal for you and your friends. We will show you how to make traditional Sushi Rice, a variety of Sushi Rolls (Nori), Vegetable Rolls, Varieties of Sushi on Rice (Nigiri), Spicy Sushi Rolls, Sea Eel Rolls, and how to display and serve them decoratively with the Garnishes and Sauces that we will be making. Add some Home Made Pickled Cucumbers, Pickled Ginger, Teriyaki Sauce and Sanbiauzu Sauce to the mix for a flavorful array to dip your delicious Sushi in. We’ll also make authentic Vegetable Tempura with Daishi and Ginger Dipping Sauce and Hot and Sour Soup to balance out your meal. CHEF ERIC will show you how to cut Oranges to finish off your fabulous Sushi experience. Call, e-Mail or Register On-Line 24 Hours a Day Sign up for our Newsletter – we’ll send you Class Listings and Seasonal Recipes! 1 Block East of Overland, Just North of Pico - Convenient Parking Just North on Overland 2366 PELHAM AVENUE - LOS ANGELES, CA 90064 PHONE: 310-470-2640 - FAX: 310-470-2642 CHEFERIC@CULINARYCLASSROOM.COM WWW.CULINARYCLASSROOM.COM e-mail: podcast@anime-bliss.com Facebook: irafuse(look for indiefaith logo) Myspace: myspace.com/urbanplusgeek