Podcasts about Gazpacho

Mauricette bretzel et accent qui claque, le tandem alsacien Laura Felpin x SML se lance dans une conversation de qualité : aussi confortable qu'une Birkenstock blanche (en écailles de dragon de Khaleesi), au vocabulaire aussi fleuri qu'un village cinq fleurs, aux saveurs de fruit cru et lait végétal. Quelques questions pour illustrer le vortex : Agrumes et clapet oesophagien font-ils bon ménage ? Les vieux sont-ils vraiment tous sourds ? Pourquoi les riches ne puent pas des pieds ? Biennale ou kermesse ? Gazpacho ou gaz pas froid ? Les oursons sont-ils des friandises de parapharmacie ? A choisir un opéra, vous prenez le gâteau, le bâtiment, le style musical ou la station de métro ?Le titre d'or : « Impossible qu'elle ne bronche pas. » Le point vie pratique : « Je dors en mâchant un chewing gum, il y a deux semaines il s'est collé dans mes cheveux. » Le point poésie : « J'aimerais être une sorte de Yolande Moreau. »La vérité puisqu'on ment : « Quand tu tires un poil, il y a un bulbe au bout. » La citation à méditer : «Le système dit qu'il faut que tu t'appelles Jean-François. » Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Zora und Hanna melden sich nach ihrer kurzen Sommer-Pause zurück und werfen direkt einen Blick auf ihr dreijähriges Jubiläum und das zugehörige Pizza-Pop-up im Blattgold. Die drei Pizzasorten – Margherita von Köchin Melli, Salsiccia mit Fenchel und Dill-Haselnuss-Gremolata von Zora sowie eine Minz-Pesto-Ananas-Kreation von Hanna – haben für ein absolut volles Haus gesorgt. Hanna gibt außerdem Einblicke in ihre Arbeit an einem WDR-Hörspiel über Machtmissbrauch und Mobbing in der gehobenen Gastronomie. Das Hauptthema der Folge ist Zoras Traumhochzeit. Drei Wochen vor dem Termin fand sie über Ulrike vom Atelier Berrit ihr maßgeschneidertes Mini-Brautkleid. Nach einer zweistündigen Fahrt auf einer gecharterten Barkasse durch den Hamburger Hafen ging es für die 60 Gäste weiter auf die Stadtfarm in Sülldorf. Neben emotionalen Reden der Familie gab es eine ausgelassene Feier. Im kulinarischen Dreierlei dreht sich alles um die Highlights der Hochzeitskarte: Auf Platz 3 stehen die schwedische Prinzessinnentorte von Küchenleitung Swantje sowie die frische Gazpacho mit Gemüse-Brunoise. Auf Platz 2 folgen ein Dessert-Trio aus Crème brûlée, frischen Beeren und einem veganen Schokomousse aus Seidentofu mit Macadamianüssen. Den unangefochtenen Platz 1 teilen sich beide: geröstetes Sauerteigbrot mit Olivenöl, Stracciatella, frittiertem Salbei und Sardellen. Zum Ausklang blickt Hanna beim Feierabendbier auf eine anstehende Kostümparty zum Thema Dantes Inferno, für die sie als Wahrsagerin mit einer Glaskugel auf dem Babybauch geht. Zora reist mit ihrer Familie für die Dreharbeiten ihrer neuen NDR-Sendung „Zora schmeckt's“ nach Bad Zwischenahn.

In this episode of More Plants, we're diving into chilled soups for summer — inspired by the classic cold soups of Spain. You'll hear about the history and origins of gazpacho, salmorejo, and ajo blanco, including how Spanish chilled soups evolved from older peasant recipes and regional influences. We also explore other chilled soups from around the world, from cold borscht to tarator and vichyssoise. You'll learn: How Spanish chilled soups developed historically. What makes a great chilled soup base. Easy blender soup ideas for warm weather. How to build flavor, texture, and balance. Garnishes and toppings that make cold soups shine. Why fruit is an ingredient often included in chilled soups in Spain and why you'll love it Whether you want something light for lunch, a no-cook dinner, or a new way to enjoy summer produce, this episode will give you plenty of plant-based meal inspiration. For all the links mentioned in today's episode, click here or visit brownble.com/blog

Happy Summer Holidays – aber natürlich nicht ohne Doppelrahmstufe! Zora meldet sich leicht muskelkatergeplagt vom Dreh und gesteht direkt, wie aussichtslos es ist, mitten im verlockenden Set-Schlaraffenland an Kalorien zu denken. Zum Sommer-Auftakt nehmen sich die beiden heute einfach mal ordentlich Zeit für brennende Fragen aus dem Cream Team. Kulinarisch geht die Reise von eiskalter Gazpacho über feine Tomatengaletten bis hin zu Zoras Quiche-Erinnerungen aus Chile. Bei den Ekel-Zutaten wird es dann schnell intensiv: Hanna macht einen gewaltigen Bogen um Austern, und Zora teilt eine ziemlich schweißtreibende Rehkitzleber-Anekdote über ein Dinner bei Tim Raue. Im Service geht es dieses Mal um verlässliche Gastro-Tipps von Berlin bis Hamburg-Ottensen. Außerdem verraten die beiden ihre besten Faustregeln fürs freie Backen, geben ein kurzes Beikost-Update und sprechen ein Machtwort in Sachen Küchenausstattung: Kleine Gemüsemesser fliegen ab sofort hochkant raus, geschnitten wird nur noch mit großem Besteck und Krallengriff. Beim Feierabendbier verrät Zora schließlich noch ihr ultimatives Lieblingsrezept für heiße Sommertage: eine lauwarme Pasta Crudaiola mit frisch geriebenem Tomatenmus, Burrata und Basilikum.

Make the best Gazpacho, we have some tips. The King of Brisket stops by: Big Mo Cason to chat about his debut cookbook: Big Mo's Big Book of BBQ. Summer Cocktail Trends with Tony abou-Ganim. My last bite: 5 min Magic Green Sauce.

This week, we discuss how normal people use AI, Alphabet's Anthropic-fueled earnings, and skills vs. agents. Plus, catching AI-cheating students with a hidden prompt. Watch the YouTube Live Recording of Episode 583 Runner-up Titles “Do you think they named them red delicious because they knew they were delicious?” I thought they were First World Steal your Alpha-tier Cory uses only 100% free-range, organic AI. Copy, paste, go. Stolen fruit from the poisoned tree all the way down. It's a different kind of cold. It's a dry cold. Rundown AI IRL How people use AI in 2026: TV, homework, the DMV Professor's invisible prompt trap catches 32 students cheating on their midterm with AI Amazon confirms it's closing key AI site in San Francisco but says work on its top models continues Google Cloud is killing it Skill vs. Agents Atlas: Wiz's autonomous AI Agent for vulnerability research Don't Build Agents, Build Skills Instead Relevant to your Interests Alphabet Quadruples Profit to $112 Billion, Fueled by A.I. Investments Palo Alto Networks to Acquire Embrace, Adding Real User Monitoring to Its Observability Platform IBM CEO Says Company Culture Was Too Slow to Change Domo Announces Agreement to Sell Substantially All Assets and Certain Liabilities to Progress Software for $400 Million Google Cloud is killing it ChatGPT chats are showing up in Google Search — how to find and delete yours [Update] 2026 State of infrastructure in the agentic AI era Stripe in Talks to Buy Buzzy AI-Model Marketplace OpenRouter Sponsors Signadot: making sure AI-written code actually works. Conferences AI Connect, Aug 22nd, 2026 - Riga, Latvia, Coté speaking. DevOpsDays Graz, Sept 4-5, 2026 Cloud Foundry Summit, Sept. 21st to 22nd, Heidelberg, Coté speaking. DevOpsDays Rockies, Sept. 22 – 23, 2026, Discount Code: 26DODSWEDEFTALK WeAreDevelopers NA, Sept 23-25, 2026, Discount Code: DEVPOD26 25 Free Tickets DevOpsDays Dallas, Sept 28-29, 2026 DevOpsDays Vilnius, Sep 30 - Oct 1, 2006 DevOpsDays Istanbul, Oct 24th, 2026, Coté keynoting. VMware User Group, Orlando, Oct 20-22, 2026 Cloud Native Denmark, Nov 19th, 2026, Copenhagen, Coté keynoting. SDT News & Community Join our Slack community Email the show: questions@softwaredefinedtalk.com Free stickers: Email your address to stickers@softwaredefinedtalk.com Follow us on social media: Twitter, Threads, Mastodon, LinkedIn, BlueSky Watch us on: Twitch, YouTube, Instagram, TikTok Book offer: Use code SDT for $20 off "Digital WTF" by Coté Sponsor the show Sponsor more podcasts with Failover Media Recommendations Brandon: Silo Season 3 Matt: Hyperion Coté: Cooking with Claude

Claudia Polo, conocida como 'Soul in the kitchen' en redes sociales, nos refresca en esta edición de 21 Gramos con las sopas frías del verano: gazpacho, salmorejo, ajoblanco... Su evolución a lo largo de la historia y los mejores trucos de Claudia y de nuestros oyentes. Recetas de siempre, productos de siempre, pero con un nuevo toque. 

En el día en el que cumple el quince aniversario de la muerte de Amy Winehouse, nos hemos dado el gustazo de escuchar las canciones de la esrella británica que después versionaron otros artistas o las que ella versionó de otros. Con Victor Padilla, educador de perros y coautor del libro "Tu perro habla. Aprende a entenderlo", hemos descodificado que nos quieren decir los perros cuando estos nos miran, ladran, o, por ejemplo lamen. En la sección que cada jueves nos acerca  ala gastronomía, de la mano de Claudia Polo, los oyentes nos han ofrecido sus particulares recetas sobre sopas de verano: gazpacho, salmorejo o ajoblanco. Antes de "La charca", hemos vuelto a jugador con compañeros de la SER a "Antes o Después": ¿Qué se emitió antes: El primer episodio de 'Bob Esponja'  o la gala televisiva 'Murcia, qué hermosa eres'?

Llegando a Alemania con mochila al hombro en medio del Mundial.ECDQEMSD noticias, humor e historias verdaderasEpisodio 6352 De Mochilera MundialConducen: El Pirata y El Sr. Lagartija https://canaltrans.comNoticias del Mundo: España celebra en las calles - Disturbios en el Obelisco de Buenos Aires - El Mayo a cadena perpetua - Multa por productos ilegales - Ataques en el Golfo Pérsico - Catástrofes climáticas - Nuevo primer ministro de Gran Bretaña - La fiesta real - Todos a Las Cibeles - Buitres come huevos - El inquilino emplumadoHistorias Desintegradas: Ultras ingleses en Alemania - Mundial 2006 - Perros de policía - A salvo en el tren - Hooligans viajando - Robo entre la multitud - Niveles de fisioterapia - Un planeta extraño - Todo Oaxaca - Flor de Maguey - Día mundial del perro - Gazpacho para todos - Veterinario veneco - Papagayo ecuatoriano - Cumpleaños Erling HaalandEn Caso De Que El Mundo Se Desintegre - Podcast no tiene publicidad, sponsors ni organizaciones que aporten para mantenerlo al aire. Solo el sistema cooperativo de los que aportan a través de las suscripciones hacen posible que todo esto siga siendo una realidad. Gracias Dragones Dorados!!NO AI: ECDQEMSD Podcast no utiliza ninguna inteligencia artificial de manera directa para su realización. Diseño, guionado, música, edición y voces son de  nuestra completa intervención humana.

Gazpacho fresco García Millán. Claro, Millán: el apellido del mejor gazpacho del mundo.Hoy es 21 de julio. ¡Qué día! El Día Internacional del Gazpacho, esa joya de nuestra gastronomía. No solo refresca: también nutre. Y tenemos el recetario español, con los sabores más auténticos del verano.Elaborado cada día con ingredientes 100 % naturales, con tomates de verdad, sin gluten —algo importante— y con ese sabor único, casero, que te lleva directamente a los recuerdos de toda la vida.Además, esta marca andaluza cuenta con cinco variedades de gazpacho. La receta andaluza. Yo ya me he cogido mi favorito: el clásico, el que lleva tomate, agua, pepino, pimiento, aceite de oliva virgen extra y ajo.Luego tenemos el suave, sin pepino. Un detalle de García Millán, porque el pepino no le gusta a todo el mundo.El Mediterráneo, que añade cebolla y pimiento rojo. Un toque dulce muy agradable.El de fresón de Huelva, que lo presentamos el año ...

En verano apetecen contenidos ligeros, variados y fáciles de consumir. Por eso, en este episodio hemos preparado un Gazpacho WordPress: una mezcla refrescante de noticias, herramientas, inteligencia artificial, comunidad, plugins y alguna que otra historia bastante peculiar del ecosistema WordPress. Empezamos hablando de las últimas soluciones de inteligencia artificial aplicadas al desarrollo especializado en WordPress. […] El episodio Episodio 357: Gazpacho WordPress, noticias fresquitas para sobrevivir al verano es un podcast de Un billete a Chattanooga.

Happy Birthday, Cream Team! Doppelrahmstufe wird drei Jahre alt und steuert auf die Marke von einer Million Streams zu. Grund genug, Danke zu sagen – auch wenn die Aufnahme bei Hanna erst einmal mit einem Stromausfall startet. Zora blickt auf die Hamburger Gastroszene und spricht über die vielen Schließungen von Traditionsbetrieben. Außerdem diskutieren die beiden über Dynamic Pricing in Restaurants und die geplante Abschaffung der Kurzzeitbeschäftigung – zwei Themen, die die Gastronomie gerade beschäftigen. Auch privat gibt es einiges zu erzählen: Bei Zora geht die Hochzeitsplanung in die heiße Phase – inklusive Testessen und Brautkleid-SOS. Hanna steckt derweil mitten im Nestbau und macht das Schlafzimmer fit für die Doppelbabystufe. Im Service beantworten Zora und Hanna wieder eine Frage aus dem Cream Team: Was macht man mit einer übrig gebliebenen Dose Ananas? Von Toast Hawaii bis Pineapple Upside-down Cake ist alles dabei. Das Dreierlei liefert heute die besten Gerichte für heiße Sommertage – von Okroschka und Panzanella bis Gazpacho und sommerlichen Rollen. Beim Feierabendbier laden Zora und Hanna euch zu ihrem Pizza-Pop-up im Blattgold ein. Am 19. Juli gibt's Pizza und Drinks, solange der Ofen heiß ist.

Serinleten çorbalar 

This episode features a split-level dungeon, the most aggressive delivery service ever, and a mid-size ruckus. Tony Sindelar with Aleen Simms, Dan Moren, Erika Ensign, Steve Lutz and Tiff Arment.

This episode features a split-level dungeon, the most aggressive delivery service ever, and a mid-size ruckus. Tony Sindelar with Aleen Simms, Dan Moren, Erika Ensign, Steve Lutz and Tiff Arment.

El verano con su calorcito invita al amor por eso proliferan las aplicaciones de citas que tratan de canalizar esta pasión buscando intereses comunes entre los candidatos.

El verano con su calorcito invita al amor por eso proliferan las aplicaciones de citas que tratan de canalizar esta pasión buscando intereses comunes entre los candidatos.

El verano con su calorcito invita al amor por eso proliferan las aplicaciones de citas que tratan de canalizar esta pasión buscando intereses comunes entre los candidatos.

El verano con su calorcito invita al amor por eso proliferan las aplicaciones de citas que tratan de canalizar esta pasión buscando intereses comunes entre los candidatos.

This week I have another edition of Epix for you…five expansive progressive suites that cover all sorts of musical and emotion ground, from Renaissance, Wobbler, IQ, Gazpacho, and Sean Filkins! Kick back, relax, and be transported!

Ramón Hernández se incorpora al programa El Remate para compartir una receta muy especial: Gazpacho Canario.

04/06/2026 | Audiencias de mayo 2026, con La 1 que sigue mejorando respecto al año pasado, aun sin Eurovisión, y Cuatro de nuevo por encima de laSexta. Pablo Motos entrevista a Enrique Riquelme y Florentino Pérez estará con Iker Jiménez. Siro López dice que Pablo Motos y El Hormiguero estarían fuera de Atresmedia, lo cual ha sido desmentido. Aimar Bretos dirigirá Hoy por hoy la próxima temporada y Marta García Aller hará lo propio en La Brújula. Las agendas y la carta de Radiochips sobre las reacciones a la salida de Àngels Barceló.

This week I have another edition of Epix for you...five expansive progressive suites that cover all sorts of musical and emotion ground, from Renaissance, Wobbler, IQ, Gazpacho, and Sean Filkins! Kick back, relax, and be transported!

In this refreshing pre-summer episode of Recipes for Noobs, Kevin and Michelle dive spoon-first into the world of gazpacho, with two wildly different takes on the classic chilled soup. Kevin brings the traditional tomato-forward “summer in a bowl” version packed with ripe farmer's market tomatoes, garlic, cucumber, and fresh herbs, while Michelle counters with a surprisingly creamy and protein-rich pea gazpacho made from frozen peas and onions.Along the way, they chat about:Why gazpacho is the ultimate easy summer mealHow to make healthy eating simpler and more affordableRaw vs. cooked vegetables for digestion and nutritionThe magic of garnishes and presentationSambal oelek, sourdough, and summer cooking shortcutsWhy a high-speed blender might be the MVP of your kitchenPlus: terrible soup jokes, pea puns, foodie banter, and enough “vibes” to fill a Vitamix.Whether you're a seasoned home cook or a total kitchen noob, this episode delivers fast, flavorful recipes and plenty of laughs.Recipes:Michelle's Fresh Pea Gazpacho3 cups frozen green peas (≈ 450 g)1 small–medium onion (≈ 110 g), chopped (may sub 1/2 a large onion)1 tsp oil (5 mL) [optional]Water to cover (minimal caloric impact; may substitute 2 cups of vegetable broth topped up with water to cover the peas for added flavour)Optional: add a tsp of Sambal Olek to add a slight note/dimension of spicy heatHeat the oil in a pan over medium heat (for oil free add 2-3 tbsp of water)Add onion to the pan and cook until translucent (about 5 min)Put cooked onion and peas into Vitamix (or other high speed blender) and cover with water and/or vegetable brothBlend mixture, add salt/pepper to tasteServe as a cold gazpacho in bowls as a main or serve smaller portions in small glasses as a ‘shooter' for a starter or amuse boucheGarnish with a couple of pea sprouts or other greens as desired for presentationKevin's Summer Vibes Gazpachoripe tomatoes (they gotta be RIPE!!!!)cucumbergarlicred pepperonion, if you wantcrushed red chillies, if you're feeling spicyold sourdough bread, if you're feeling carb-yThrow it all in a high-speed blender. Let the blender do its thing.Garnish with whatever floats your boat (olive oil, balsamic vinegar, diced cucumber, watercress, you get the idea)Have a question for Michelle? Have a recipe (or recipe disaster) you want to share? Get in touch at n4noobs@gmail.com or connect with us on Facebook (https://www.facebook.com/nutrition4noobs) or Instagram (https://www.instagram.com/nutrition4noobs)

Send Zorba a message!Zorba talks about "Statin Hysteria" and people's reluctancy with taking them. He helps out a caller with questions about Astepro nasal spray, and he helps a listener who has questions about Vitamin D and HRT. Zorba shares his daughter's favorite Gazpacho recipe, he gives advice about taking THC gummies for sleep, and we hear a mom joke that is so good it needs to be explained.Support the showProduction, edit, and music by Karl ChristensonSend your question to Dr. Zorba (he loves to help!):Phone: 608-492-9292 (call anytime)Email: askdoctorzorba@gmail.comWeb: www.doctorzorba.orgStay well!

Send Zorba a message!Zorba talks about "Statin Hysteria" and people's reluctancy with taking them. He helps out a caller with questions about Astepro nasal spray, and he helps a listener who has questions about Vitamin D and HRT. Zorba shares his daughter's favorite Gazpacho recipe, he gives advice about taking THC gummies for sleep, and we hear a mom joke that is so good it needs to be explained.Support the showProduction, edit, and music by Karl ChristensonSend your question to Dr. Zorba (he loves to help!):Phone: 608-492-9292 (call anytime)Email: askdoctorzorba@gmail.comWeb: www.doctorzorba.orgStay well!

Agradece a este podcast tantas horas de entretenimiento y disfruta de episodios exclusivos como éste. ¡Apóyale en iVoox! Que no falte el Subterranea Outtakes. David Pintos decide salir de su zona de confort hablándonos de los trabajos más recientes de las bandas Ghost, Mars Volta, Gazpacho y Bioscope. Date un capricho con la mejor selección musical de la escena Art Rock. Edición: David Pintos www.subterranea.eu www.davidpintos.com Escucha este episodio completo y accede a todo el contenido exclusivo de Subterranea Podcast. Descubre antes que nadie los nuevos episodios, y participa en la comunidad exclusiva de oyentes en https://go.ivoox.com/sq/17710

Jannik Hansen joins Jamie Dodd and Thomas Drance to break down the Canucks' fractured locker room and what the team should do with Elias Pettersson, suggesting patience could help rebuild his value as the cap rises. The guys also explore what mindset the next GM must bring, emphasizing drafting, development, and a true commitment to a rebuild while evaluating candidates like Ryan Bowness and Rob Blake. Kevin Woodley adds his perspective on the search, highlighting Ryan Johnson's strong reputation while questioning how experience and analytics factor into the decision. Plus, playoff reactions from around the NHL, including Ottawa's struggles and Edmonton finding ways to win without Connor McDavid carrying the load. This podcast is produced by Dominic Sramaty and Elan CharkThe views and opinions expressed in this podcast are those of the hosts and guests and do not necessarily reflect the position of Rogers Media Inc. or any affiliate.

I have another variety show lined up for this week’s Prog-Watch, loaded with a whole lotta awesome, contemporary prog for you! Hear music from Big Big Train, Spock’s Beard, Smalltape, Magenta, PsychoYogi, Yak, Clive Nolan, Galasphere 347, The Neal Morse Band, Gazpacho, and Rocking Horse Music Club!

I have another variety show lined up for this week's Prog-Watch, loaded with a whole lotta awesome, contemporary prog for you! Hear music from Big Big Train, Spock's Beard, Smalltape, Magenta, PsychoYogi, Yak, Clive Nolan, Galasphere 347, The Neal Morse Band, Gazpacho, and Rocking Horse Music Club!  

Hoy hablaremos del gazpacho, esa sopa de sobras que terminó como ícono veraniego español; ya que estamos, platicaremos en Andalucía, cuna del flamenco con algunos de los paisajes más contrastantes del Mediterráneo; del Día de las Enfermedades Raras, que cada 28 o 29 de febrero intenta sacar a la luz historias que casi nunca vemos; y de Cuauhtémoc, el último tlatoani mexica, convertido en símbolo de resistencia en la historia de México.See omnystudio.com/listener for privacy information.

For your listening enjoyment this week I have Part 2 of my collaboration with The Progressive Aspect on some of the best prog rock of 2025! With great music from Andrew Latimer, EBB, The Flower Kings, echolyn, Gazpacho, Mostly Autumn, Bioscope, Big Big Train, Karmakanic, Tribe3, and Rocking Horse Music Club! And thanks again to […]

Inauguro el sofá redondo del comedor de ManchaPod con este dinámico "Hermosuras" en el que hablaremos con Sato Yasei (de "La Olla de la Cocina del Infierno") sobre coleccionar monedas, con Álex Molins (de "Puede Ser Una Charla Más" y "Cartografía Sonora") sobre sentimientos y donde yo aporto un toque de sabor hablando de Gazpachos.La promo de hoy es de "Popaína".Come cosas buenas, bebe mucha agua y manda comentarios.— · — · — · — · — · — · — · — · — · — · — · — · — · — · Y ya tú me comentas qué te ha parecido:Entra a nuestro grupo de Telegram t.me/manchapod Manda un Audio por Speakpipe a speakpipe.com/manchapodEscribe un correo a manchapod@gmail.comBúscame en Mastodon (@manchapod@oye.social) u otras redes sociales (@ManchaPod)Escribe una carta o postal (te doy las señas por privado)"Cuéntame, Hermosura" es un podcast de la red ManchaPod con podcasts de conocimiento y entretenmimiento en castellano, catalán y esperanto.

For your listening enjoyment this week I have Part 2 of my collaboration with The Progressive Aspect on some of the best prog rock of 2025! With great music from Andrew Latimer, EBB, The Flower Kings, echolyn, Gazpacho, Mostly Autumn, Bioscope, Big Big Train, Karmakanic, Tribe3, and Rocking Horse Music Club! And thanks again to all the TPA contributors: Alex Driessen, David Edwards, Rob Fisher, John Giordano, Jane Lee, Magnus Moar, Rick Peuser, Ian Paul Sharp, Graham Thomas, and Leo Trimming!  

Our host Billy Reeves takes a look back over a year of Kscope Podcast's, you will hear highlights of interviews from Jonathan Hultén, Gleb Kolyadin, Colin Edwin of Porcupine Tree explaining the chemistry of  O.R.k. Meanwhile singer/songwriter/producer Maiah Wynne of U.S./Canadian supergroup Envy of None, Giancarlo Erra of Nosound who explains the logistics of a gig on the Moon, Spiral K. Octoflash of Gong broadcasts from atop a high building in Deptford, Ihlo explain why being in a group with people you haven't met in real life is better than being in a group with your friends, Thomas Anderson (of Gazpacho) steps out of a steamy Norwegian shower, and Bruce Soord (The Pineapple Thief) is our first contestant on the inaugural gameshow ‘Prog Rock Band Or Poisonous Mushroom' which your host Billy claims all rights to. Wishing all our listeners a very happy Christmas and New Year! Track list: Jon Gomm – Carol Of The Bells Jonathan Hultén - Riverflame Gleb Kolyadin – Glimmer  O.R.k – The Other Side Envy Of None – Stygian Waves  Bruce Soord – Field Day part 1 Gong – I See You Nosound – To The Core Ihlo – Replica Gazpacho – 8 Ball  Textures – Vanishing Twin 

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Thomas Andersen of Norwegian Prog masters Gazpacho talks to Billy Reeves about fate, friendships and the concepts behind their new album ‘Magic 8-Ball'. EXCLUSIVE: This is your chance to hear a couple of the album tracks ahead of it's release tomorrow (31st Oct) We are thrilled to have them back after a five year break. The album is structured as a series of short stories. Each song follows a different character at a breaking point. Moments where something changes permanently, whether they see it coming or not. Track list 8-Ball Starling The Unrisen

My guest for this episode is founding member and keyboardist of Norwegian progressive rockers Gazpacho. This is one of the most interesting bands in modern progressive rock, and they're back with a new album on Oct. 31 called Magic 8-Ball, a conceptual piece that provides everything you already love about Gazpacho and yet delivers some fresh new sounds and ideas as well. Thomas was kind enough to talk to me about his background and influences, the story behind the Magic 8-Ball concept, the album Gazpacho had to scrap before making the new one, and much more. To find out more about the band, visit GazpachoWorld.com. Please hit the like button and/or leave a rating/review wherever you consume this podcast. You can read my Michael's Record Collection newsletter for free by signing up at michaelsrecordcollection.substack.com. Follow MRC on Twitter (@MikesRecords), like it on Facebook, and follow on Instagram, Bluesky, and/or TikTok. Have questions or comments or want to suggest a topic? Hit me up at michaelsrecordcollection@gmail.com. I'd love to have your support for this independent podcast. You can become a patron of this show by becoming a Michael's Record Collection Patreon subscriber starting at only $2 per month at the MRC Patreon page. Supporter benefits escalate at each level, providing more value the more you support the show. For example, you will know about interviews in advance and at some levels you can submit questions for the artists, come on the show to co-host, enter prize drawings, and more.   

Reacting to new music from Lunatic Soul, Gazpacho, Moron Police, JackTheJoker, Asymmetric Universe, and Leprous. Host: Roie Avin Panel: Vic Giol, Daniel Levy, Kyle Fagala

On today's episode, Dave makes gazpacho fresh (1:01) and from (relatively) frozen (8:20) for special guest Goodboy Noah, known for his catchy recipe songs, his hilarious online content, and his best pal, Cheetah. During the interview (42:48), learn how a musical career was shaped into an internet cooking career, have a ton of laughs, and discover who's Simon and who's Garfunkel in Goodboy Noah and Cheetah's relationship. Follow GoodboyNoah on Tiktok: https://www.tiktok.com/@goodboy.noah?is_from_webapp=1&sender_device=pc  Check out Goodboy Noah on YouTube: https://www.youtube.com/channel/UC4v-PGJbcDJqK5KhilgByWA  Pre-order Goodboy Noah and Cheetah's cookbook: https://amzn.to/4fP7Lo1  Learn more about Weiser Family Farms: https://www.weiserfamilyfarms.com/  Watch Dinner Time Live: https://www.netflix.com/title/81748864  Learn more about Cafe Boulud: https://cafeboulud.com/nyc/  Learn more about Craft: https://www.craftrestaurant.com/  Watch our Samin Nosrat and Hrishikesh Hirway episode featuring flawed Snickerdoodles: https://www.youtube.com/watch?v=-CvoT36bjXQ  Listen to GoodboyNoah on Spotify: https://open.spotify.com/artist/021wqpA4geq0mtJlARXjon?si=AESoijfOSCGp8QxDYH99Cg  Check out Goodboy Noah's film thesis puppet musical short: https://www.youtube.com/watch?v=bojY0uwgYhk  Check out Goodboy Noah's song with Xzibit: https://www.youtube.com/watch?v=xmDKD1eikRU&list=RDxmDKD1eikRU&start_radio=1  Learn more about Kenji Lopez's Food Lab: https://bookshop.org/shop/kenjilopezalt  Learn more about Dave Arnold's Spinzall which can separate gazpacho: https://www.bookeranddax.com/spinzall2  Learn more about Fable: https://us.fable.com/ Send in your Ask Dave questions to bit.ly/AskDaveForm or askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Edition 414 of Sounds That Can Be Made is now available as a podcast! Playlist: 2015: Mystery – A Song For You (from Delusion Rain)2016: Airbag – Disconnected (from Disconnected)2017: Von Hertzen Brothers – War Is Over (from War Is Over)2018: Gazpacho – Soyuz Out (from Soyuz)2019: Bjørn Riis – Stormwatch (from A Storm is Coming)2020: […]

Staying Cool and Eating Right: Summer Meal Tips and Hydration Advice. Nutritionist Leyla Muedin has strategies for eating well during a heat wave without needing to cook extensively. She highlights no-cook meal ideas, including salads, tinned fish preparations, and charcuterie boards, along with refreshing dishes like ceviche and gazpacho. Layla also addresses the debated topic of drinking fluids with meals, providing advice on how it may impact digestion and overall health based on individual needs. She stresses the importance of avoiding overly cold drinks to prevent digestive discomfort and advocates for sufficient daily water intake.

On this episode of Taste Buds with Deb, host Debra Eckerling speaks with Amy Bebchick, Chief Program Officer of OneTable aka the AirBNB of Shabbat. OneTable is an online platform that connects hosts with guests - and vice versa - and also offers Shabbat support and resources.    OneTable, aimed at adults 21 to 39, launched in 2014; two years ago, they expanded their offerings with OneTable Together, for people aged 50 and up. People in both demographics - and in all levels of faith - are interested in starting, rebooting or re-envisioning their Shabbat practices.    “One of our taglines at OneTable is Find Your Friday,” says Bebchick. “There's not [just] one way to bring Shabbat into your life.”   Shabbat, she explains, is all about marking the moment and making that moment sacred.    Some use this end-of-the-week gathering as an oasis with the people closest to them. Others invite their neighbors or open their home for an additional guest or two in order to build community connections. People Shabbat through OneTable in more than 700 communities all over the US and in Toronto.    “We're in the business of peer-to-peer Shabbat,” Bebchick explains. “Now more than ever, we are all really hungry for a way to escape from what is going on outside and to really find that place that feels like a warm blanket on a winter day.”   Bebchick, who has been practicing Shabbat her entire life, starts planning her Friday night menu as soon as she is done with Shabbat the Saturday before. Sometimes Shabbat is enjoyed around the dinner table, other times it's part of a picnic or a hike.    “I start thinking about what the weather is going to be, what do I want to be cooking, who else might be coming to the table,” she says. “[I like] the idea of really carving [out] that space every Friday.”   Amy Bebchick talks about the evolution of OneTable, the value of a Shabbat practice, and more. She also shares her recipe for gazpacho soup on-the-go, one of her favorite portable Shabbat dishes, which you can find at JewishJournal.com/podcasts.    Learn more at OneTable.org and follow @OneTableShabbat on Instagram. For more from Taste Buds, subscribe on iTunes and YouTube, and follow @TheDEBMethod on social media.

Fernando Martín y el gazpacho: "Por fin ha llegado ese momento..."

The Brittany's (Furlan and Schmitt) stop by the kitchen to talk about their podcast, This is the Worst Podcast, over some fruit sandwiches, cold soup, and kimchi. We chat about OCD, Open Tabs, and exactly how big Tommy really is. You'll be shocked. Follow Brittany Furlan: https://www.instagram.com/brittanyfurlan Follow Brittany Schmitt: https://www.instagram.com/brittanyschmitt This episode is brought to you by Dollar Shave Club. Visit https://dollarshaveclub.com/BURNING and use promo code BURNING for 20% off $20 or more. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Watermelon & Feta Sandwiches with Gazpacho and Pineapple Kimchi Watermelon & Feta Sandwiches: Ingredients: * Seedless watermelon * Feta Cheese Block * Arugula * Prosciutto * Peeled and sliced mini cucumber Steps: 1. Slice watermelon and cucumbers into thin slices 2. Layer with feta, arugula, prosciutto and cucumber Gazpacho Ingredients: * 2 LBS ripe Roma tomatoes * 1 small cucumber * 1 medium green bell pepper * ½ red onion * 2 small garlic cloves * 3 TBS olive oil * 2 TBS sherry vinegar * 1 tsp salt * ½ tsp freshly-cracked pepper * ½ tsp. ground cumin * 1 thick slice of soaked white bread * Crème Fresh Steps: 1. Combine all ingredients today and blend until fully mixed 2. Refrigerate for a few hours to chill prior to serving 3. Garnish with parsley and crème fresh Learn more about your ad choices. Visit megaphone.fm/adchoices