Podcasts about granulated

The Idaho Farm Bureau Federation put out a fun, entertaining and informative video on one of Idaho's hardiest crops sugar beets.

Ready for the holiday baking season? Today we talk through making a depression era family recipe that is perfect for the winter holidays- old fashioned ginger snaps! The full printable recipe is linked above, and that page has step by step photos if you'd like visuals. If you're making your grocery list, here's what you'll need for them: Baking aisle: All purpose flour (3 cups, spooned and leveled), Molasses (6 oz), Brown sugar (1/2 cup, packed), Granulated sugar (1/2 cup), Lard* (1/4 pound), Baking soda (1 tbsp) Spices: Ground ginger (1.5 tbsp), Ground cinnamon (1 tbsp) Plus: Room temperature water (1/4 cup) *This is usually sold in a one pound brick near oils and sprays.

Justin Dixon's Meatloaf Melt Bacon Jam RecipeIngredients:Equal parts*:Bacon (obviously)**Granulated white sugar***Sherry vinegar Instructions:Chop up the bacon and put it in a pan. Put it on something low, let it mellow out.All the liquid will release out of the bacon. Once all the water content has evaporated, the bacon will start to fry in the bacon fat. Once you've gotten to that point, the bacon fat will become foamy, now it's ready.Strain off the bacon fat and set it aside. Not for this recipe, but for real don't waste it.Put the bacon back in the pan and add the equal parts white sugar and equal parts sherry vinegar.Reduce it down and cook it until a candy thermometer says it's 222 degrees Fahrenheit, then remove from heat and let cool.Put it on anything. Biscuit. Pimento cheese. Vegetables. It's even good enough to put on a cracker.Store at room temperature. The vinegar and sugar will preserve things. If you really want to put it in the fridge, just be ready for things to get wonky. Chef's Notes:* If you use five pounds of bacon, use five pounds of sugar and five pounds sherry vinegar** Any brand of bacon works, but Benton's and Nueske's take it to another level. The saltier the better.*** Raw sugar if you're getting fancy This episode of Just Sat with Maximilian Hines was produced by Kevin Rinker and Maximilian Hines. Additional production and editing by Scotty Crowe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

20240319 Herbies Community Cooking Corner Originally Broadcasted March 19, 2024, on ACB Media 5 This time: Heidi showed us how to make Andes Creme De Menthe Cookies. If cooking along, you need the following: 1/2 C butter (softened) 3/4 C. Brown Sugar 1/2 C. Granulated sugar 1 tsp baking soda 1 tsp baking powder 2 tsp vanilla extract 2 large eggs 1 10 oz package andes mint baking chips 2/3 C all-purpose flour Refrigerator Preheated oven to 350 degrees FH Mixing bowl Spoon Cookie Sheet Note: Dough will need to be made ahead of time as it requires chilling for 2 hours. Subscribe to the ACB Cooks email list Email the ACB Cooks Find Herbie's Cooking Corner on YouTube

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.   Follow Dan Soder: https://www.instagram.com/dansoder    Follow Big Jay Oakerson: https://www.instagram.com/bigjayoakerson    WAWA-INSPIRED FRITTERS   1. Fritters   INGREDIENTS: Bread flour Instant yeast Granulated sugar Fine sea salt Whole milk, warmed Pure vanilla extract Large egg yolks Unsalted butter, at room temperature Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks Granulated sugar Ground cinnamon Vegetable oil, for frying   STEPS: 1. In a stand mixer with the paddle attachment, stir together the bread flour, instant yeast, sugar, and sea salt. 2. Add warm milk, vanilla, and egg yolks; mix until smooth. 3. Add remaining flour and butter; mix until dough is soft and smooth. 4. Cover the bowl with plastic and let rise for an hour. 5. While it's rising, melt unsalted butter in skillet 6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt. 7. Cook until tender and the liquid is a syrupy glaze (about 10 min) 8. Allow to cool completely. 9. Roll out dough to ½” thick 10. Spread apple mixture onto ½ the dough; fold over other half to cover apples. 11. Cut the dough into ½” strips, then into ½” pieces in cross pattern 12. Scoop up the pieces and rearrange, cutting again in a cross pattern 13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces. 14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round. 15. Let them rise until puffy, about 20 min. 16.Fry in 2” of hot oil, about 2 min per side. 17. Remove and drain; allow to cool slightly before glazing   2. Glaze   INGREDIENTS: Powdered sugar Pure maple syrup Pure vanilla extract Warm water   STEPS: 1. Sift powdered sugar into a bowl. 2. Add maple syrup and vanilla; stir until smooth. 3. Add enough water to form a loose glaze.       SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: 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  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/world-affairs

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/sociology

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

For most of history, humans did without refined sugar. After all, it serves no necessary purpose in our diets, and extracting it from plants takes hard work and ingenuity. Granulated sugar was first produced in India around the sixth century BC, yet for almost 2,500 years afterward sugar remained marginal in the diets of most people. Then, suddenly, it was everywhere. How did sugar find its way into almost all the food we eat, fostering illness and ecological crisis along the way? The World of Sugar: How the Sweet Stuff Transformed Our Politics, Health, and Environment over 2,000 Years (Harvard UP, 2023) begins with the earliest evidence of sugar production. Through the Middle Ages, traders brought small quantities of the precious white crystals to rajahs, emperors, and caliphs. But after sugar crossed the Mediterranean to Europe, where cane could not be cultivated, demand spawned a brutal quest for supply. European cravings were satisfied by enslaved labour; two-thirds of the 12.5 million Africans taken across the Atlantic were destined for sugar plantations. By the twentieth century, sugar was a major source of calories in diets across Europe and North America. Sugar transformed life on every continent, creating and destroying whole cultures through industrialization, labour migration, and changes in diet. Sugar made fortunes, corrupted governments, and shaped the policies of technocrats. And it provoked freedom cries that rang with world-changing consequences. In Ulbe Bosma's definitive telling, to understand sugar's past is to glimpse the origins of our own world of corn syrup and ethanol and begin to see the threat that a not-so-simple commodity poses to our bodies, our environment, and our communities. Rituparna Patgiri is an Assistant Professor of Sociology at Indraprastha College for Women, University of Delhi. She has a PhD in Sociology from Jawaharlal Nehru University (JNU), New Delhi. Her research interests lie in the areas of food, media, gender and public. She is also one of the co-founders of Doing Sociology. Patgiri can be reached at @Rituparna37 on Twitter. Learn more about your ad choices. Visit megaphone.fm/adchoices

Come together, right now, over we (That's a Beatles reference, Raven). This week Raven and Campbell discuss not-so solid character introductions, psychedelic induced visuals, and the music-invasive species known as The Beatles in the 2007 musical film, Across the Universe.   Strawberry Jams Recipe: - 1.5 oz vodka - Fresh lemon juice (about half a lemon) - 10 Fresh strawberries or frozen - Granulated sugar to taste (we used 1-2 tsp) - 2 tsp bloomed chia seeds*   In a blender, combine lemon juice, strawberries, and sugar until fully blended. Mix in chia seeds. Pour into a glass over ice if using fresh strawberries or as is if using frozen strawberries. Add vodka and stir. Enjoy! *Blooming chia seeds is super easy. Take about 3 tbsp of chia seeds and allow them to soak in 1 cup of water in the fridge for 2-3 hrs or overnight.   You can support us by donating to: Education Through Music at: https://p2p.onecause.com/boozicals  The D'Addario Foundation: http://www.daddariofoundation.org/about/donate  Mr. Holland's Opus Foundation: https://www.mhopus.org/donate/    Email us at boozicals@gmail.com or comment your musical requests! Also be sure to follow us on our Instagram @boozicals for updates on your now favorite podcast.

Brian, Blake, and Richard are back for an all-new episode of the Chasing Tone Podcast!Brian has been banned from using a certain AI program and Blake has eaten a mighty breakfast which the guys open up with. Meanwhile Brian has been to Nashville - and there is discussion about castles - and he also went to see Brent Mason and ended up one incredibly beautiful Strat better off! The world's least secret proto-type-type gets a mention again while Brian suffers from some serious whammy bar distress.What sort of tuners do you like on your guitar? The guys have views and they discuss it via the medium of weak family guy references and the Wu-Tang Clan. Meanwhile Blake has been breaking guitar hardware and Brian has been down the 3D printing rabbit hole on Reddit and considers a range of products he could print himself.Fulltone have announced they are coming back to the market and the guys chat about it and the bubble in prices that happened recently when they announced they were ceasing production. Boss have released a new twin delay pedal, with a special EVH inspired version, and so the guys take a look at it while Brian tells us about how old he is and how he wants to revisit his Strat tossing days. Robust drinking fellows, Granulated turrets, Underground mushroom cellars, How Brian Djents, Withnail & I, The many temptations of Richard...it's all in this week's Chasing Tone!Buy the new Cory Wong Compressor HereWe are on Patreon now too!Support the show (https://www.patreon.com/chasingtonepodcast)Awesome Merch and DIY mods:https://modyourownpedal.com/collections/booksFind us at:https://www.wamplerpedals.com/https://www.instagram.com/WamplerPedals/https://www.facebook.com/groups/wamplerfanpage/Youtube:https://www.youtube.com/channel/UCdVrg4Wl3vjIxonABn6RfWwContact us at: podcast@wamplerpedals.comSupport the show

Kurt talks with Sammy Ever of 702 in the Kitchen out of Las Vegas, NV about how his passion for cooking started when he was growing up helping his mom in the kitchen, why he likes trying new things and being unique, supporting small businesses, how he deals with failure and learns from every cook, he talks about his specialty of smoked desserts, cooking different steaks, great seasonings that go with them and more! "One thing from smoking and my BBQ journey, it's amazing how you learn almost anything can be smoked." Follow and connect with 702 in the Kitchen and their sponsors below! Instagram: https://www.instagram.com/702inthekitchen/ Facebook: https://www.facebook.com/sammy.ever.9 Sponsor's links: https://linktr.ee/702inthekitchen Smoked Dessert Recipes provided by 702 in the Kitchen! Cast Iron Chocolate Lava Cake Ingredients: 3/4 cup unsalted butter 2 cups self rising flour 1/2 cup Granulated white sugar 3 Tablespoons unsweetened cocoa powder 1 cup milk 1 teaspoon vanilla extract 2 cups granulated white sugar 1/2 cup unsweetened cocoa powder 3 cups boiling water 1. Fire smoker up to 350 degrees. 2. Melt the butter in a 12 inch cast iron skillet 3. Stir together in a medium bowl flour, 1 1/2 cup sugar, 3 Tbsp cocoa, Stir in milk and vanilla until smooth. 4. spoon batter over the melted butter in skillet 5. Stir together the remaining 2 cups of sugar, 1/2 cup of cocoa,and then sprinkle that over batter. 6. Slowly pour boiling water over the top of the mixture 7. Bake for 30-40 minutes on the smoker until it sets. 8. Let cool down a little so hardens a little but serve warm with ice cream Smoked Peach Cobbler Ingredients: 6 peaches 1/4 cup sugar juice of 1/2 lemon 1/2 Teaspoon ground Cinnamon 1/2 Tsp Ground ginger Pinch of Kosher Salt Topping: 1 1/2 cup All purpose flour 1 cup of packed brown sugar 1/2 Teaspoon kosher salt 1/4 Teaspoon Ground Cinnamon 1 stick of melted butter Ice cream for when its done: 1. Fire up smoker to 375 2. Cut up peaches thinly 3. In a large bowl combine cut up peaches, sugar, lemon juice, cinnamon, ginger and salt Make topping: 1. In a medium bowl combine flour, Brown, sugar, salt, cinnamon, 2. Pour in melted butter until becomes crumbly Pour peaches mix into a cast iron skillet or baking dish. Sprinkle topping over peaches. Smoke until peaches are bubbly. Approximately 45-50 Min. Leave us a review on Apple Podcasts or Spotify! Follow us on Facebook, Instagram, TikTok, and Twitter here! Want to reach us? Email us at bbq4newbies@gmail.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/thebarbequelife/message

Get ready to write these recipes quick! Many of our past guests and some upcoming guests join us for this Thanksgiving cookbook episode. Joey Machado with Texas Original Charcoal Co with his Brussel Sprouts, Chef Michael Williams of the Kitchen Flavors personal green chili cornbread dressing, Chris Marks of 3 Little Pigs BBQ shares his THREE time world champions winning sweet potato dish. We have my friend James BBQ Grubbs from American BBQ Showdown sharing Turkey tips, Dyno Dan with the Turkey cooking recipe, Big E from Louisville Ky with his Mac n cheese, Chef Shawn Cooley and his family favorite “Watergate salad”. I had so much fun making this episode and I hope you enjoyed it as much as I did making it. I know it will make my thanksgiving a little tastier for listening to it! SAVORY GREEN CHILÉ CORNBREAD DRESSING – small batch pre-heat oven to 325°F INGREDIENTS Butter Yellow Onion, diced Roasted chopped green chilé Backyard Grill *Pre-baked cornbread Poultry rub : METHOD 4T 1⁄4C 1⁄4C 1t (entire small batch) 1 1⁄2 t gr. sage, 1⁄2 t summer savory, 1⁄2 t thyme, 1⁄2 t marjoram, 1⁄4 t blk. pepper 1. In a pan, melt butter, add onions and green chilé, season with Backyard Grill, poach for 6 minutes. reserve. 2. In a large bowl, completely crumble small batch cornbread, add poultry rub. Stir to combine well. 3. Add onion-chilé mixture (with all the butter). 4. Thoroughly fold mixture to combine. 5. Spoon mixture into the wiped/sprayed pan, cover with foil. (leave loose, don't press down) 6. Heat in 325°F oven – about 30 minutes. *Cornbread – small batch INGREDIENTS PRE-HEAT OVEN 425 ̊F Cornmeal Flour Buttermilk Butter, melted Granulated sugar Salt Egg, lightly beaten Baking soda 8” x 8” x 1.58” aluminum cake pan (save for dressing use) METHOD 1. Prepare foil pan (spray or grease), reserve. Do Not pre-heat pan, the thin-walled aluminum transfers heat quickly. 2. In a medium mixing bowl, combine cornmeal and flour. 3. Add in order and whisk AFTER EACH : buttermilk > butter > sugar > salt > egg > soda. 4. Pour batter into the prepared pan. Carefully place pan on center of oven rack. 5. Bake @ 425 ̊F until slightly cracked with golden brown areas, pulls away from sides (15 minutes). 6. Cool on a rack. Use plastic knife to remove. 7. Remember to wipe pan clean and re-spray for dressing use. Joey Machado—-> One of my favorites are Roasted Brussel Sprouts , tossed in bacon fat , seasoned with salt and pepper baked in a oven at 400 degrees for about 20/25 mins on a sheet pan. Shaken at about 10 mins to get even browning. When done toss in a bowl with crumbled bacon , chopped nuts of your choice , a little feta cheese and a drizzle of balsamic vinegar reduction and honey. Quick easy and delicious. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

EPISODE ONE - SPRING IN THE EASTERN MOJAVE DESERT - RIBEYE WITH CORN AND PEACH  In our first full episode, we take you along with us as we explore California's Eastern Mojave Desert, turning up some cool creatures (Like the Great Basin Gophersnake and Mojave Desert Tortoise), discovering some amazing places, and wrap it up with a delicious steak dinner cooked over our campfire.Recipe can be found below!GRILLED RIBEYES WITH CHARRED CORN AND GRILLED PEACH SALSA.2 x 12-18 oz Ribeye Steaks2 x Ears of Corn4 x Yellow peachesOne large shallot or two small onesOne Jalapeno or Serrano chili depending on your tasteA leafy herb of your choice, cilantro or basil recommended (optional)Thyme (optional)Granulated garlic (garlic powder)Salt and PepperOlive OilRemove steaks from cooler at least 20 minutes before cooking.Cut the peaches in half lengthwise, along the crease, and remove the pits. Rube the cut side lightly with oil. Set aside.Dice the shallot and chili as small as you can. Chop all herbs as fine as possible. Set aside.Husk the corn, if needed. Rub corn thoroughly with oil, season with salt and set aside.Season steaks generously with salt, pepper and garlic powder. When grill grate is extremely hot (you can drop a few drops of water on it and see if it steams and sizzles away immediately), add corn to one side. Add both steaks over the hottest part of the fire. As it starts cooking, the fire will flare up as fat renders. Moving the steaks often to avoid them sitting in open flames, cook them about 2 each side over the hottest part, and then let cook an additional 2 minutes each side over the coolest part of the grill, for rare-medium rare.Add one minute of cooking time to each step for medium, another minute for medium-well, etc.Meanwhile, rotate the corn over the cooler side until steaks are ready to remove from grill. Remove the steaks to a rack set over a plate or tray, and let rest until the rest of the food is ready, but atleast 5-6 minutes before slicing.When steak has been removed from the fire, move the corn to the hottest part and start charring the exterior, 30 seconds at a time on each side. When you've achieved the desired char-level, remove corn and let rest with steaks.Add Peaches, cut side down, to a clean part of the grill, preferably somewhere between the hotter and cooler parts of the grill, so somewhere hot but not scorching. Let sit for one minute, then turn 45 degrees clockwise, still on the cut side down, and cook for 30 second more. Flip peaches over and cook skin side down for one minute, then remove from heat.  Once peaches have cooled a little, roughly chop them, medium to small pieces. In a bowl, combine peaches, shallots, chili, chopped herbs, a tablespoon of olive oil, and a pinch of salt. Mix well.To serve, slice the steaks into thin slices, about half an inch thick. Spoon half of the peach salsa over the steak. Repeat with second steak, and serve corn on the side.

So we'll talk about B feeding and the various methods why, wherefore's, and hows.

What do words like "just", "really", and "all" have in common? They can act as excess fluff and filler, which clutter up your writing and make it less readable. In this episode, a slightly rusty D.C. and Avery will show how to clean up these words by revising an old piece of our writing. ----more---- Books and resources mentioned in this episode: The Goldfinch, by Donna Tartt Welcome Home, by Death and Co Autocrit (revising software) ----more---- Drink: Lemon Fluff A basic citrus sour with marshmallow fluff added, to represent the “extra fluff” of filler words. 2oz Vodka ¾ oz curacao 1 oz Lemon juice ¾ oz Simple syrup Dollop of marshmallow fluff (~1-2 tbsp) Granulated sugar (for glass rim) (for extra fun, you can use colorful sanding sugar in gold or yellow) Shake vodka, curacao, lemon juice, and simple syrup in a cocktail shaker with ice. Rim a coupe, martini, or sour glass with sugar. Pour cocktail into coupe and top with a dollop of marshmallow fluff. ----more---- Excerpts: BEFORE: Mother gave me that look. The one that said she knew I was really hiding something, and also knew that I was just not going to tell her. But she was no fool. She'd seen my eyes flicker over to the flower and back. My heart began to race as I remembered Leon's soft smile. Something about the incident just stuck in my head, replaying that meeting in an endless cycle. Being friends with a Prince could be somewhat fun, though. It would make all those girls who had laughed at me at that tea party really think twice. My mother seemed to sense my change of heart, with that maternal intuition. “We are actually invited to the royal table for breakfast,” she told me excitedly.  “That is a rare privilege, so please do your best to look grateful.”  She looked at me with a gaze that was both motherly command and plea.   AFTER: Mother gave me the look. She knew I was hiding something, but she was no fool. She'd seen my eyes flicker to the flower and back. My heart raced as I remembered Leon's soft smile. The incident stuck in my head, replaying that meeting in an endless cycle. Being friends with a Prince could be exciting. It would make those girls who laughed at me think twice. My mother seemed to sense my change of heart. “We're invited to the royal table for breakfast,” she said.  “This is a rare privilege, so please do your best to look grateful.”    Initial Word Count: 155 After Editing Wordcount: 99

On this week's The Sci-Files, your hosts Chelsie and Danny interview Andrew Kearney. Andrew is a student in the MSU Department of Biosystems and Agricultural Engineering. Due to the low water activity (aw) and high osmotic pressure, sugar is generally recognized as a low microbiological risk source to human health. As a low moisture commodity sugar may receive little to no additional processing in a home environment.  Other low-moisture commodities, such as flour, were once also generally recognized as safe. However, following foodborne pathogen outbreaks in flour in recent years, there is interest in evaluating other low moisture commodities for foodborne pathogen risks. In response to outbreaks of pathogens in connection to flour, U.S. FDA guidance has suggested not to consume raw flour. This development has made assessing the risk of other shelf-stable commodities, like sugar, important to evaluate before a similar outbreak event occurs, despite no outbreaks of foodborne pathogens in added sugar within the U.S. having been reported to date. The objective of this study was to assess the survival of Salmonella in multiple sugar products during long-term storage. Granulated, powdered, brown, and liquid sugar obtained from commercial suppliers were inoculated with a 5-strain Salmonella cocktail via dry transfer. Samples were stored at three temperatures (4, 25, 37°C) in sealed containers, and sampled 12 times up to ~1,000 days.If you're interested in talking about your MSU research on the radio or nominating a student, please email Chelsie and Danny at scifiles@impact89fm.org. Check The Sci-Files out on Twitter, Facebook, Instagram, LinkedIn, and YouTube! 

D.C. and Avery discuss the techniques we use to set a scene, including D.C.'s "lizard in a box" theory on character and setting. ----more---- Books mentioned in this episode: The Goldfinch, by Donna Tartt A Fatal Thing Happened on the Way to the Forum: Murder in Ancient Rome, by Emma Southon The Hunchback of Notre Dame, by Victor Hugo Kushiel's Dart, by Jacqueline Carey ----more----   Drink Recipe 1: Smoked Salted Caramel Martini: Salt foam (optional): 5 oz water 1.5 tsp smoked sea salt 3 tsp Foam Magic Stir salt into water first to dissolve, then blend salt water and Foam Magic until it forms a foam. I used a small smoothie blender for this. For Drink:  1 oz vodka 2 oz creme de cacao 1.5 oz Hershey's caramel syrup 1.5 oz milk or preferred milk substitute Hershey's chocolate syrup (optional for garnish) If not making salt foam, you'll need a table salt/smoked salt mix for rim (depending on how strong your smoked salt is, just cut it with table salt until it tastes good to your palate) Mix vodka, creme de cacao, caramel syrup, and milk in a mixing glass and stir well. All ingredients should be chilled - if not, stir with ice to chill and then strain out the ice. If you're not using the salt foam, rim a martini or coupe glass with the smoked salt/table salt mix instead at this stage. Pour the mixing glass into the prepared glass. If using foam, pour it gently on top. Drizzle lightly with chocolate syrup if desired. ----more----   Drink Recipe 2: Ice and Vines: 2 oz blue raspberry vodka 1.5 oz simple syrup 1 oz lime juice 6-8 mint leaves 1-1.5 cup of ice (depending on desired consistency) Granulated sugar (for rim) Mint sprig (optional for garnish) Muddle mint and simple syrup together, then strain through a fine strainer to remove leaves. Add the strained syrup, vodka, lime, and ice to blender, blend well. Rim a glass with granulated sugar and pour into the glass. Garnish with a mint sprig.

Episode 21-08 February 25, 2021 First Impressions There is no chance for a second impression.  What first impression are you making? EPA ( US ENVIRONMENTAL PROTECTION AGENCY) SITE for all contaminants removed or reduced by Granulated activated Carbon(GAC) Listed under contaminate. Each contaminate has a different removal rate   https://tdb.epa.gov/tdb/treatmentprocess?treatmentProcessId=2074826383    EPA SITE for all contaminants [...]

The final part of our Juneteenth celebration! In Part 1 we talked about the history of Juneteenth and why it is an important part of American history and we made the most refreshing Juneteenth Red Wine Spritzer. In Part two we barbeque braised beef ribs and in Part 3 we are going to make my mother’s Potato Salad. You may have to add more ingredients depending on how you like it, but this is how we are going to get down you will need: You will need: A 5-pound bag of russet potatoes 1 Large Vidalia Onion cut into very small pieces 1 large Green Bell Pepper 5 stalks of celery cut into small pieces 2.5 cups of Mayonnaise ¼ cup of Yellow Mustard ¼ cup of Sweet Relish 1 tablespoon of Granulated sugar (To taste) --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Join us as we have Nashville native, comedian, “drinkologist” & owner of Hick Chick Tours, Christy Eidson, in the hot seat on how to make your own holiday cocktails. Feel free to send us stories to drinkoutsidetheboxduo@gmail.com! We always love hearing from you. Intro is "Lucky Day" by www.jinglepunks.com. Christy Eidson's Website: https://www.christyeidson.com/ Hick Chick Tours: https://www.hickchicktours.com/ Christy's Cocktails Facebook Page: https://www.facebook.com/christyscocktails/?__tn__=%2Cd%2CP-R&eid=ARB0NuuLmKrTHkMCIgmIrp3jBt_ElmU9_LCnCippUtof9pwbOgs7rp_cpcOUz1sUPl8yROxF4NrrOtSq Jimmy Jacket Wiener Warmer: https://www.amazon.com/Gears-Out-Jacket-Wiener-Warmer/dp/B076BLSSQN Caroline's eCommerce business: www.urbanvyew.com Drink Outside the Box Instagram: @drinkoutsidetheboxpodcast, Caroline's Instagram: @carolinelawley, Maria's Instagram: @marifern_mora Drink Recipes: 1. Peanut Butter Cup Shot: 1/2 Skrewball Peanut Butter Whiskey 1/2 Kahlua or Bailey's 2. How to make your own simple syrup: 1⁄2 cup Granulated sugar 1⁄2 cup Water Add the sugar and water to a small saucepan over medium heat. Stir until sugar is dissolved. Strain into a jar and seal tightly with a lid. Simple syrup will keep, refrigerated, for about one month. 3. Mint Chocolate Martini Start by making a simple syrup of 1 part sugar and 2 parts water. I started by using 1/2 cup of sugar with 1 cup of water. (I reduced the amount of sugar to make it not so sweet.) Once the sugar completely dissolves, I set it to the side for a couple of minutes to cool. Then, I add 4-5 drops of doTERRA Peppermint essential oil. For the cocktail, fill a cocktail glass with ice. Add 1 part chocolate vodka and 1 part Peppermint simple syrup. Enjoy! 4. Nutty White Russian AKA Putin 1 oz Skrewball peanut butter whiskey' 1 oz Kahlua Milk, heavy cream, or half-and-half Fill a rocks glass with ice. Pour in whiskey and Kahlua. Top off with milk (or heavy cream or half-and-half).

Mint is a wonderful herb. Not only because of the pleasing scent but because of the benefits it has internally and externally for your body. The plant itself is easy to grow and thrives even in harsh and cold climates. With a pleasing aroma to humans, it is surprising that you can use it as a deterrent to keep animals out of your garden or away from your flowers. Mint has a multitude of varieties and because of this, you'll be able to pick the one that best suits your senses and needs. Along with using the fresh petals, you can also make use of the stem, dried leaves, and oil produced by the herb, mint. USING MINT IN OIL FORM In oil form, mint, and its varieties can be diffused to create a fresh scent which will heighten your senses and fill your home. If you suffer from headaches, then simply take a drop or two of oil and rub it on your temples. Be careful not to use more than 2 drops as the oil will cause your eyes to water. Wash your hands with soap afterward. Do you have sore muscles? Peppermint oil can be rubbed on them to give you a little relief. You can apply it directly or mix it with a carrier oil, like olive or coconut, which will make it a little easier to apply. HOW TO USE FRESH AND DRIED MINT IN CULINARY DISHES AND COOKING With its flavorful leaves, people have used mint in culinary cooking for years. Whether you pluck fresh leaves from the plant or buy them from your local market/store, mint will add a unique and pleasing flavor to your dish. What about the stem? Glad you asked. The stem can also be used for cooking as I will explain below. In Leaf, form infuse blended or individual mints (peppermint or spearmint) to make a tea. Flavor soups, stews, and sauces with fresh or dried leaves and or the stem. Finely chop and add into dips like guacamole or salsa Sprinkle into main courses Infuse the stems in vinegar or oil and let it sit for a few days. Add mint stems to your vegetables when grilling letting their flavor sink into the food. Make a mint sauce and use with chocolate in a dessert. MINT CHOCOLATE CHIP COOKIES By Christina Lane YIELDS 1 DOZEN Chocolate chip cookies made with real fresh mint! 1 hr, 20 Prep Time 11 min Cook Time 1 hr, 31 Total Time  Ingredients: Unsalted butter, 1/2 cup (1 stick) Firmly packed fresh mint, roughly chopped, 1/2 cup Firmly packed dark brown sugar, 1/2 cup Granulated sugar, 1/2 cup 1 egg, at room temperature Vanilla extract, 1 teaspoon All-Purpose unbleached flour, 1 1/2 cups Baking soda, 1 teaspoon Fine sea salt, 1/2 teaspoon Semisweet chocolate chips, 1/2 cup Directions: Place the butter and mint in a small saucepan over medium heat. Melt the butter, swirling occasionally. After about 2-3 minutes, when you can smell the mint, turn the heat off and let the butter continue to steep for 30 minutes. Strain the butter, pressing the leaves to extract all of the butter from the leaves. Meanwhile, line two baking sheets with parchment paper, and set aside. In the bowl of a stand mixer, add the butter and sugars. Beat until light and creamy, 3-5 minutes. Next, add the egg and vanilla and beat for an additional minute. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the mixer while running, stopping to scrape the bowl as necessary. Finally, add the chocolate chips and mix just until combined. Remove the cookie dough from the bowl, wrap in plastic wrap, and press flat into a disk. Chill for 1 hour. Preheat the oven to 350. Divide the dough into 12 equal portions, rolling into 12 balls. Space 6 balls on each cookie sheet (the cookies will spread considerably). Bake for 11-12 minutes, rotating the pans half-way through. Let cool on the baking sheet for 2 minutes, and then move to a cooling rack to cool completely. HOW TO USE MINT AS A DETOXER/CLEANSER

  Adam is back at the helm as the Free Ira Brown crew celebrates Gonzaga’s latest comfy win over its supposed rival. That’s right dear FIBbers, we’re back, and in our latest episode, our heroes thoroughly enjoy all aspects of that delightful win. With the joy and schadenfreude you’ve come to expect, we look look back at Karnowski’s brilliance, Williams’ athleticism, Silas’ best game as a Bulldog, Naar having another stinker.    All this and more on this week’s episode of Free Ira Brown, THE Gonzaga Hoops Podcast. We don’t really need to ask you to join us, do we? Just remember: it won’t always be like this.

Most information in this podcast can be found in greater detail with cited references in the "Optimum Nutrition For Fat Loss ebook" found on  for FREE! Visit the homepage to get your copy today!   In an informative yet entertaining podcast, Matt discusses the "benefits" of sugar as Tyler is intrigued. The show opens with a reenacted sugar ad from the 1950s/60s era when sugar was promoted as a health food to lose weight. Matt brings up Tyler's desire to say "fuck" less due to an email from an anonymous user in which Matt suspects is his mother. Matt and Tyler then discuss all of the benefits of eating sugar such as to temporarily increase energy, enjoy the taste of sugar, stimulate your hunger, sugar cravings, gaining weight, diabetes, and getting limbs removed from your diabetes destroyed body. Tyler also brings up a supposed revolutionary war hero named "Steve" who decided to sit in a corner and eat donuts instead of fight because he was depressed his girlfriend broke up with him.    Matt goes into the hormonal processes of sugar entering the body including the body's effect on insulin causing insulin spikes and weight gain. He explains why this has been a large part of the obesity epidemic, childhood obesity, and why people have a hard time losing weight. He explains how to lose weight by decreasing or removing sugar from your diet. He mentions the possibility of sugar withdrawals due to sugar addiction as sugar is very similar to drugs like cocaine and even cigarettes with a similar reaction in the brain. Matt explains how to lose weight fast by eliminating sugar thus your body sheds weight like no tomorrow! Matt mentions how to look out for hidden sugars, substitute sugar and flour for healthier options, and some tips to remove sugar from your body and cure sugar addiction. Sugar withdrawals are tough, but anyone can overcome them!   Whether it be raw sugar, fructose, granulated sugar, brown sugar, refined sugar, or starch, they all have an effect on insulin and fat storage. Matt explains why in detail in this podcast. Matt also explains essential weight loss strategies you need to know in order to be successful losing weight in relation to sugar. He explains simple ways to get around sugar addiction.   The pair then discuss "Dad-Bods", a media made phenomenon in which these "Dad Bods physiques are the new "in" thing. A man with a Dad Bod does not have to be a dad, the article states. A Dad bod is a pudgy male who likes to have fun according to this very legitimate article from a known news site. (Listen to the podcast to find out who.) Tyler and Matt delve into the article on dad bods and discuss their take on it. It made for a hilarious and confusing venture   In closing, Matt and Tyler discuss the Alaskan Malamute rescue dog they adopted as well as play a recording of his "ghostly woman" like howl that occurs after they leave the residence. Matt states that his obsessive dog pictures can be found on instagram @getfitmusichhl. They close with some questionable comments as Health Humor Life goes off the air until next time! This podcast is both educational, informative, and presented in an entertaining fashion. be sure to give it a listen! Visit healthhumorlife.com for a free ebook called" Optimum nutrition for fat loss" detailing much of the information on sugar and weight loss in detail!   Write us a positive review to spread the word if you feel inclined!

A new method is presented for the fast preparative separation of the light-harvesting photosynthetic pigment C-phycocanin into its and subunits, which is based on isoelectric focusing in layers of granutaled gels containing 7 M urea. The method has been successful in cases where other separation procedures failed. The recovery of the separated chains of the light -sensitive biliprotein amounts to 70 � 10 % when the separation is carried out under light exclusion and in an argon atmosphere. A simple and inexpensive setup for work under an atmosphere of protective gas is described.