Podcasts about grilled

Who's Next?? Breaking Tables w/ Grilled Dolphin:Who is coming down to Miami this weekend?8pm, We are joined with Jonathan Holler (Backers Miami) to talk about this weekend'S festivities. Also, we are joined with the Dolphins fans who said THEY WANT BUFFALO PETA will not be happy with us this weekend - We will briefly recap our past weekend up in Buffalo-  Talk about all the #BillsMafia activities this weekend- Talk a little friendly smack to some LOLphin fans #BreakingTables #BuiltinBuffalo #BUFvsMIA #SquishTheFish

Episode 038 is the last in the Season 1 What We're Grilling series, where Taryn Solie (Hot Pan Kitchen) discusses recipes she and her family have grilled over the last couple of weeks to give you some meal inspiration. This episode is all about what to do with leftovers! Grilled and smoked meats are great for leftovers, plus using leftovers can help stretch your grocery budget too. But you can use them in more than just soups and casseroles! Taryn reviews some of her family's favorite recipes for dinner leftovers, including a burrito bowl, a twist on nachos, and ways to make a delicious stuffed potato. Listen in to hear the delicious details!

In Italy's arsenal of great wines of the world, Brunello di Montalcino may be the most coveted of all. Its small production and terroir-driven style represents the pinnacle of Sangiovese, widely considered Italy's most famed grape. Made in the small and historic Tuscan hilltop village of Montalcino, just south of Siena, the grapes thrive in the climate and soils of this rugged area. Although the youngest of all the Italian greats, Brunello, with its rich flavors, elegant balance of acidity and tannin, and incredible ability to improve with age, is a wine that everyone should experience even if just once in their wine lives. In this show we delve into the nuances of Brunello and talk about just what makes it so special. Photo: Montalcino town & Vineyards, from Conzorzio di Brunello di Montalcino   Here are the show notes: Location: The small production zone of Montalcino is centered to the northeast of the namesake village in a wooded, hilly area with the most notable feature being Monte Amiata, the highest peak in Southern Tuscany. The village is Iabout 25 miles/40 km south of Siena, about 40 miles 77 km from the sea, and 62 miles/100 km from the Apennine Mountains, which affects the climate   History I won't give all the detail we do in the show, but the summary is that Montalcino has had a reputation for special wines for about 600 years but the wine as we know it today wasn't created until the late 1800s. This is when first Clemente Santi, and then his grandson Ferruccio Biondi-Santi isolated the clones of Brunello/Sangiovese Grosso at their Il Greppo estate and made a wine of a quality the world had rarely seen from Italy. They began better vineyard work, meticulous cellar work, and extended aging that built the reputation of the area. Despite the accolades, the wine was such small production and Montalcino so obscure, that it wasn't until the 1970s, when others started to recognize the potential in the area and by 1980 the supply of Brunello was adequate for wine lovers to be able to access this wine, created by one passionate family (who sadly no longer owns Biondi-Santi but whose legacy remains!). Photo from Biondi-Santi   Climate Montalcino is marked by a Mediterranean climate: it is dry with some continental conditions. The area gets influences from both the coast and the mountains. Generally speaking it experiences mild summers, that permits gradual ripening of fruit. Although Central Tuscany can experience bad weather,Montalcino is protected by Mount Amiata to South, which blocks from storms and hail from destroying crops   Although everything in the above bullet is kind of true, it's important to recognize that it's a generalization: Microclimates really determine the specific wine's flavor, as does producer sourcing and style. PLACE is so important…   Land Montalcino is unique in that it's elevations and various soil types produce a range of wines that can stand alone or be blended together to create a harmonious wine. The hilly, rugged area is at elevations between 490-1640 ft/150 – 500 m and the slopes have different exposures – south and north facing slopes are used in this area for different styles of wine The soils of Montalcino vary and each impart something different – limestone for elegance, calcareous rock for minerality, galestro soils in the north for aromatic, nuanced wines, clay in the south for heavier, denser Brunello. The general rule of thumb is Northern slopes: fruit ripen more slowly, the wines are more acidic Southern and western slopes: have intense sunlight that can be tempered by cool breezes, to make complex, yet often very fruity wines Top Brunello producers own vineyards on all of the finest terroirs and blend Photo: Montalcino town & Vineyards, from Conzorzio di Brunello di Montalcino We discuss the eight sub-zones that have been proposed (but that will be a long time in coming, since it is a political hot potato): Montalcino North, Montalcino South, Castelnuovo dell'Abate, Camigliano, Tavernelle, Bosco, Torrenieri, Sant'Angelo (To see a Subzone Map Click Here) Montalcino (north and south): Known for ageable wines with complexity. These areas have the most famed producers (Biondi-Santi, Barbi, Costanti) Castelnuovo dell'Abate: Powerful wines with a balance of elegance and fruit Bosco: In the northwest is cooler with less tannic, more acidic wines Torrenieri: Clay soils make dense, tannic wines but producers are working on clones and rootstock to tame that Tavernelle: In the southwest is quite warm but has very even ripening and that means the wines are extremely consistent Camigliano: In the south this is the land of fruit bombs – it is hot, dry and wines can have a raisined note if not picked in time Sant'Angelo: The hottest driest part of Montalcino's zones. These are very tannic, very fruity and have much lower acidity. They can have high alcohol and may be accessible sooner because of all the fruit. That said, some producer's versions have high tannins and can age for decades. The upshot? Having vineyards in different subzones helps ensure consistent quality   In the vineyard Brunello, is the local clone of Sangiovese. It is also known as Sangiovese Grosso This clone is extremely site-sensitive, terroir makes a big difference. The DOCG laws require that the grape be planted on hillsides below 600 meters (right now it is believed they cannot achieve ripeness above that height) To get the good wines you need excellent sites with enough sun but cooler nighttime temperatures to maintains acidity. Brunello requires low yields, meticulous vineyard work, and discerning sorting so only the best grapes make it to the cellar.  Photo: Brunello, from Conzorzio di Brunello di Montalcino   Winemaking Traditional producers do long aging in large vats, from Slavonian oak to get complex, dry, tannic wines with little oak influence Modernists, who introduced their take on the wine in the 1980s, prefer fruitier styles with less time in barrel and more use of smaller 225-liter French oak barriques to emphasize vanilla notes, tobacco, and toastiness Laws require producers to use 100% Brunello with a minimum age of 2 years in an oak vessel (botte or barrique) and a minimum of 4 months in bottle before release (6 months for the Riserva). Brunello normale cannot be released until the January 5 years after harvest (that allows for 4 full years of aging) and Brunello Riserva cannot be release until the January 6 years after harvest (to allow for 5 full years of aging)  Photo: Botti in a cellar, from Conzorzio di Brunello di Montalcino What is the wine like? What can you expect? After all the build-up, we put some descriptors to this glorious wine. The wine is often described as having flavors and aromas of red and black fruit with underlying spice and earthiness. Depending on the style, it can be more like tea, coffee, earth, and mushrooms, balsamic, violets, and graphite, or more modern versions may show more leather, chocolate, and vanilla. The scents together are like nothing else. The key to good Brunello is the blend of fruit, acidity, good tannins (but not over the top). The idea behind Brunello is utterly perfect balance – the acidity and freshness surprise you just as the flavors thrill you. Most Brunellos can be aged for a long time, improving with time – 10 -30 years is not uncommon for these wines. Full bodied with alcohol levels around 14% or 15 percent ABV Buy wine based off producer to get the best stuff, also watch the vintage. Recent top vintages include: 2010, 2012, 2015, 2016   Food pairings ideas: Grilled and roasted red meats, game, truffles (not truffle oil!), mushroom risotto/pastas, Tuscan pecorino, aged Parmesan _______________________________________________________________ Thanks to our sponsors this week: Wine Spies uncovers incredible wines at unreal prices - on every type of wine in a variety of price points. It's not a club and there's no obligation to buy. Sign up for their daily email and buy what you want, when you want it. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $20 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes   Main Sources: Consorzio Brunello di Montalcino https://cluboenologique.com/story/behind-the-bottle-biondi-santi-brunello-di-montalcino-wine/ https://www.winemag.com/gallery/making-sense-of-montalcino/ The World Atlas of Wine, 8th Edition https://italianwinecentral.com/denomination/brunello-di-montalcino-docg/ https://wilsondaniels.com/winery/biondi-santi/ 

It is associated with kosher style delicatessens ,but not kosher because it combines meat and cheese

On Today's Podcast: DPW Director Jason Mitchell faces Baltimore City Council to answer questions regarding the recent contamination of city water.

In today's episode, I chat with Grant Henderson a former professional rugby player, Chief Operations Officer at The MCG Group and Co-Founder of i3profiling.  Grant goes on to ask me many questions about the Demystifying Mental Toughness podcast, mental toughness, personality and environment. By listening to the episode you'll learn more about how I work as a Sports Psychologist, about the complexities that surround sport performance, reaching your potential and a whole lot more.   Key Learning Points: Podcasting is a big commitment and has been challenging at times however I really enjoy recording the episodes and the feedback that we get highlights that it makes a positive difference to people's lives, which is my objective. As a Mental Toughness license holder, where I qualified through AQR International's training.  I sometimes use the MTQ Plus psychometric to measure clients Mental Toughness at the start and end of programs.   Incorporated into some programs are personality assessments too, where I find i3Profiling compliments the MTQ Plus. An i3 profile presented in the right way can be a big confidence booster, I particularly like the environmental analysis which looks at task and social leadership styles.  This can tell me a lot about how a person should train and mentally prepare themselves. Both psychometric and profiling tools aid self-awareness and can be a quick way of finding out about a person's complexities and save an enormous amount of time in the consultancy process.   Without self-awareness you'll continue to make poor decisions and not be as successful and happy as you could be. Mental toughness can be a good thing, however even the mentally tough fall into traps, again highlighting the need for self-awareness. Connect with Grant Henderson LinkedIn i3 Profiling Website The MCG Group Website Connect with David Charlton Sign Up to Conversations with Kids Download THE FOCUSED ATHLETE CHECKLIST Join David @ The Sports Psychology Hub Instagram, Facebook, Twitter and LinkedIn Other Useful Podcast Episodes Ep034 - David Charlton Gets Grilled By Nathan Sherratt Ep050: Doug Strycharczyk, Peter Clough MBE & Dr John Perry – Mental Strength Does Not Guarantee Success  Ep084: Jim Afremow and Phil White – Mental Toughness and The Leaders Mind Ep121: Doug Strycharczyk and Dr John Perry – What Is New? Developments in Mental Toughness Research and Practice Ep133: Christina Flach - Why Mental Toughness is Important: Lessons from Sport, Business and Loss Other Useful Resources  Blog - 5 Ways to Create a Psychological Safe Sporting Environment Blog - Mental Health Guidance for Coaches When Supporting Athletes Blog – Mental Toughness is a Hugely Valuable Trait Blog – Make Better Decisions to Help Your Sport Performance Sport Psychology for Children and Parents 

HOUR 4 - Seth and Sean discuss how national media outlets have the Texans power ranked, theorize on the specific receipt that Jets coach Robert Saleh is keeping tabs on, react to Ryan Fitzpatrick on the Dan Le Batard show getting grilled about the waterslide conspiracy theory from a Washington radio caller last season, and see what Landry and Lopez have coming up.

Les barbecues sont-ils “un symbole de virilité” ? Une célèbre députée verte a déclenché un débat national en suggérant que la viande rouge était macho et que la viande grillée était un problème de genre. Traduction: Are barbecues "a symbol of virility"? A prominent French green MP has sparked a national debate by suggesting that red meat is macho and grilled meat are a gender issue.   Learn more about your ad choices. Visit megaphone.fm/adchoices

Rich Jones interviews Jared Halpern and gets his take on the Session.

Can Suns players use their player empowerment to force Adam Silver to make Robert Sarver sell the Phoenix Suns? What is the best grilled food on the bbq? Brett Favre is getting investigated by the FBI & more on Like it / Love it / Hate it

CMPD Chief Johnny Jennings faced pressure from all sides -- especially from WBT's own Breaking Brett Jensen -- over concern about transparency with their new media policy.  Listen here as Brett Jensen and WSOC reporter Joe Bruno as well as City Councilors Braxton Winston and LaWana Mayfield press the issue with Jennings. See omnystudio.com/listener for privacy information.

O.J. Simpson slaughtered his ex-wife and her friend -- so says a civil jury that awarded the victims' families $33 million -- but you wouldn't know it by the reception he received 13 miles from the murder site, because fans were beyond stoked to rub elbows with him. Kris Jenner got herself hooked up to a polygraph Thursday night ... and the question that dogged her for years was on the table -- was she involved in the release of Kim's sex tape! Prince Harry traveled solo to see his grandmother as she was dying, and that wasn't by accident ... Meghan Markle reportedly did not get an invite to be by her side. Learn more about your ad choices. Visit megaphone.fm/adchoices

The podcast returns from the summer break with special guest Lawrence Burns, deputy manager of Scottish Mortgage Investment Trust. He reveals to Danni Hewson the lessons learned from previous experiences in China, why Moderna has become a big portfolio holding, and his views on the current state of the market. Dan Coatsworth runs through the market reaction to Liz Truss becoming UK Prime Minister and why retail stocks enjoyed a big bounce on the day. He also explains why one investment bank says H&M could be a big loser in a recession and why JD Sports could be a winner. Best buy cash savings accounts are now offering interest rates comparable to the yield on the FTSE 100 stock index, meaning investors might start to look more closely at shares offering above-average yields. Steve Frazer chats about the top yielding stocks on the UK market, why some of their income streams are unsustainable, while Dan runs through the golden rules to follow with dividends. Danni has a great story about how it might be cheaper to go on a cruise than stay at home. She also has some good news for anyone who lives in a more remote location that lacks banking facilities.

[7 SEP 2022] Season 2, Episode 129. Run Time: 28:32 FIRST, we look at the latest findings from the United States, UK and Italy on the Bioweapon poison masquerading as a vaccine against COVID-19. We end this episode with important clips from the grilling of Moderna's CEO and an AstraZeneca executive VP from the brave Romanian Member of the European Parliament, Mr. Terhes.

Former Olympian and World Boxing Champion George Foreman recently became news for all the wrong reasons.

A big collection of simple recipes from one of our faves, Deb Perelman. Does it live up to the impossible standards of weeknight cooking? Is it as “unfussy” as promised? Join us, along with our pal Kirsten Collins, to discuss what we love and don't love about this cookbook. Resources mentioned in this episode: Smitten Kitchen Recipes mentioned in this episode: Quick sausage, kale and crouton saute (page 172) Magical two-ingredient oat brittle (page 31) Perfect blueberry muffins (page 37) Grilled yogurt flatbreads (page 102) Romesco, chickpea and smashed egg bowl (page 137) Broccoli, cheddar and wild rice fritters (page 126) Spinach, mushroom and goat cheese slab frittata (page 13) Smoky sheet pan chicken with cauliflower (page 174) Crispy tofu and broccoli with sesame-peanut pesto (page 121) Cacio e pepe potatoes anna (page 145) Grilled squid with chickpeas, chiles and lemon (page 179) Party cake builder (page 257) Double coconut meltaways (page 209) Olive oil shortbread with rosemary and chocolate chunks (page 210) Wintry apple bake with double ginger crumble (page 221) Granola biscotti (page 5) Carrot salad with tahini, crisped chickpeas and salted pistachios (page 68) Meatballs marsala with egg noodles and chives (page 183) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 10/5/2022): Now and Again, by Julia Turshen

Remember the sickening accusations that Tiffany Haddish is guilty of child sex abuse?

See omnystudio.com/listener for privacy information.

Meet the woman who traded in her job at a potato factory to build a one-of-a-kind vacation rental business. Plus, it's Labor Day, and chef Jernard Wells is sharing his sweet and smoky pork chops recipe.

In this special supersized episode covering part 1 of the long awaited Real Housewives of Beverly Hill's Aspen trip I'm joined by special guest and brand new bravo-holic/Kathy STAN William Hall. We ALLEGEDLY discuss Housewives court drama updates, dental equipment, the housewives hangovers, the packing, PK's glasses, private jets, we get real about corn, get derailed by the John McAffee documentary on Netflix, we laugh a lot, I possibly get myself sued but most importantly we get real about the REAL housewives of Beverly Hills in aspen, the liars, the thieves and the ... ANNNNNAA OPPP!

For further reading, check out The Maillard Reaction Turns 100 by Sarah Everts for Chemical and Engineering News.Hosted by Jenn de la Vega Research by Alicia BookVideos edited by Chris De PewKnife logo by pixel artist Rachelle ViolaLinksSuggest a wordSupport the show on Patreon!Captioned video versions on Youtube Share this show with your friends Follow CulinaryWoTD on Twitter

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and her final guest is three Michelin-starred Clare Smyth, chef and owner of Core and Oncore. This is the sixth and final episode with Frances, and she discusses Clare's new book, how hard it is to keep on top of all your recipes and how obsessive you have to be to achieve and maintain top accolades. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Crispbreads with whipped cheese & roast onion, local tomatoes & grilled scallion dressing

Grilled cheese is better than bugs, but not by much. Alex Jones warns us NOT to eat the bugs, and definitely don't take the vaccines. Jimmy Dore is waking up, while Moderna has to throw …

The Alan Cox Show

Grilled cheese is better than bugs, but not by much. Alex Jones warns us NOT to eat the bugs, and definitely don't take the vaccines. Jimmy Dore is waking up, while Moderna has to throw …

Welcome back to Grilled by The Staff Canteen, this is series 4 and our third co-host is Frances Atkins. Frances is the chef owner of Paradise Cafe near Harrogate and former holder of a Michelin-star plus Great British Menu contestant. Frances has picked six guests from the hospitality industry to chat to and put under the Grilled spotlight, and next up is chef Laurie Gear from Michelin-starred The Artichoke. Laurie Gear is the chef and co-owner of Artichoke in Amersham. The chef and his wife Jacqueline opening the restaurant in 2002, with Laurie overseeing the kitchen and Jacqueline managing the front of house. Growing up in a household where his father was a baker and his mother a cook, Laurie was destined for a career in hospitality. After finishing college and working for a number of establishments including a four year stint at Combe House, Laurie and Jacqueline opened the Artichoke together in 2002 in Amersham. The restaurant quickly gained recognition achieving Two Rosettes by the AA, Two Couverts in the Michelin Guide, top score for cooking in the Hardens Restaurant Guide, UK Best Dish 2007 in Restaurant Magazine. In 2008 the restaurant was forced to close after a fire broke out from the neighbouring property. During this time Laurie staged at the world-renowned Noma in Copenhagen alongside Rene Redzepi. The Artichoke eventually reopened in 2009 undergoing an expansion in 2011 with the adjoining building where the fire originally began. Since reopening, The Artichoke was named ‘Best New Entry' in The Good Food Guide 2011, awarded a ‘Rising Star' in the 2011 Michelin Guide and in September 2013 it was awarded ‘AA Restaurant of the Year for England 2013/14' as well as achieving a third rosette by the AA. And finally achieving a Michelin star in 2020! This is the fifth episode with Frances, and she discusses watching chefs who have passed through her kitchen and gone on to achieve accolades of their own, encourgaing youngsters in to hospitality and evolving as the industry changes. Thanks for listening to Grilled by The Staff Canteen, we talk to the UK's best chefs every week so make sure you follow us so you don't miss out on the latest episode. If you are not already become a member of The Staff Canteen and keep up to date: www.thestaffcanteen.com/index/register Please support us if you like what we do: bit.ly/TSCContribute

Matt and Julia talk about mega flood! craigslist! a robot themed bar! one of these has to be what YOU want?!

In Episode 29 Grilled Steak Tacos: Susie shares this amazing marinated steak taco recipe that is perfect for taco Tuesday and ANYONE who loves to grill! Marinated Top Sirloin is grilled and sliced, served on tortillas with the most delicious homemade chipotle lime crema and pico de gallo.  Show Notes https://momsdinner.net/episode-029-grilled-sirloin-steak-tacos/ Tips Shared Make sure you purchase "Top Sirloin". It is not the same thing as Sirloin Steak or Sirloin Tip. Do not cook this steak past medium-rare, medium. About 135-145 internal temp. It becomes tough at any higher temp. Recipes Mentioned Grilled Steak Tacos Pico De Gallo Instant Pot Mexican Rice (Stove Top) Mexican Rice 15 Min Refried Beans Cilantro Lime Pineapple Margaritas!

If you are on a budget, but want to prepare a meal meant for royalty, I got a little something something for you on today's show. How about a perfectly grilled skirt steak (and I'm not talking about a hunk of beef with a dress), with a very tasty and addictive chimichurri drizzle on top…perfect for a hot day on your back deck.

In this second part of our conversation with Greg Schechter of Schechter Natural History, we talk about his excellent field guide app, his youtube channel, and cook up a delicious Middle Eastern egg dish.Recipe – “Shakshuka” Ingredients – ·         6-8 roma tomatoes ·         18-20 cloves garlic·         One yellow onion·         Red Pepper flakes·         1 Red Bell pepper (optional)·         6 eggs·         Smallest can of tomato paste (4-6oz)·         Oregano·         EVOO·         Parmesan or any other harder, grateable cheese.·         Parsley, Cilantro or Chives for garnish·         Salt and pepper·         Foil·         Hand grater or microplaneOptional sides/additions –·         Grilled bread from our Avocado Toast recipe·         Corn tortillas·         Grilled steak from our first recipeChop tomatoes and onion. Slice garlic cloves into thin slices. Cut the bell pepper in a small dice if using. Heat olive oil until shimmering in cast iron skillet on a medium heat part of the fire.  Add onions, garlic, chili flakes and bell pepper if using. Sweat out till onions just start to caramelize and garlic goes golden brown. Add the can of tomato paste and stir in. Add another drizzle of olive oil, add a pinch of oregano and toss. Add chopped tomatoes with a few spoons of water and a generous pinch of salt. Toss to combine everything, and start cooking it down, stirring occasionally until the tomatoes break down and puree and take on a sauce like consistency.Make 6 little “wells”, or depressions, in the tomatoes, and crack eggs into them. Season with salt and pepper.Remove from heat and cover with aluminum foil. Tuck the foil around the pan to make a seal.  Return to the fire over a cooler part of the fire, and let cook 10-15 minutes, till egg whites are set, and yolks are at your desired consistency. Remove from heat, and grate the cheese over the whole thing, letting it start to soften and melt. Serve directly from the pan, eating with toast, tortillas or on its own.Schechter natural history on YouTube: https://www.youtube.com/c/SchechterNaturalHistoryField apps: https://schechterguides.com/@schechterguides on instagram

Content warning for child loss: In this episode, we continue to discuss child loss, so feel free to skip this episode if you need to. We don't spend too much time discussing the scene. Meanwhile, one of our favorite couples, Grilled Cheese, is back in full force and Jack feels "grilled" dealing with his parents' news and he and Mel are enjoying some grilled steaks. Everyone else in town is doing stuff as well so listen in to learn more about this episode. And, as always, crime watch opens the door for what is to come. Questions, comments, concerns: Send us an email virginriverpod@gmail.com Follow us on Twitter: twitter.com/virginriverpod Leave us a voicemail to share your thoughts on the season! https://anchor.fm/virginriverpod/message --- Send in a voice message: https://anchor.fm/virginriverpod/message

The Chicks have all the updates on the FBI raid of Trump’s home today plus some audio of KJP scrambling to answer questions about it. They also play Trump’s new ad that has people talking. Please visit our great sponsors at: Acre Gold https://getacregold.com/chicks Visit GetAcreGold.com/CHICKS and start investing in physical Gold today! CozyEarth https://cozyearth.com/chicks […]

The Chicks have all the updates on the FBI raid of Trump's home today plus some audio of KJP scrambling to answer questions about it. They also play Trump's new ad that has people talking. Please visit our great sponsors at:Acre Goldhttps://getacregold.com/chicksVisit GetAcreGold.com/CHICKS and start investing in physical Gold today!CozyEarthhttps://cozyearth.com/chicksEnter promo code CHICKS at checkout to save 35% today.Eden Purehttps://edenpuredeals.comUse discount code CHICKS3 to save $200 on the Thunderstorm 3-pack.ExpressVPNhttps://expressvpn.com/chicksProtect your online activity today and get an extra 3-months FREE on a 1 year package. Genucelhttps://genucel.com/chicksGet 65% off Genucel's Most Popular Package. Use special code CHICKS for an extra 10% off at checkout. Healthycellhttps://healthycell.com/chicksUse code CHICKS to save 20% off your first order.My Pillowhttps://mypillow.com/chicksVisit our site or call 800-875-0513 for the My Pillow Percale Bed Sheets for only $39.98**queen sizeNutriSystemhttps://nutrisystem.com/chicksSave 50% on all plans at nutrisystem.com/chicks. Omaha Steakshttps://omahasteaks.comEnter keyword CHICKS in the search bar for 12 FREE Omaha Steaks Burgers.

In this episode, Brother X, The Cultured Scientist, and Mr. Smith discuss deodorant for your buttcheeks, an update of the Blingy Bishop, CRT in the schools, Beyonce with the Petty, and Vegas flooding. They also highlight a black business and recap their trip out of the country So grab a seat, pour up something nice in your cup, and listen in on some dope conversation. And again, Truth and Transparency podcast is a podcast that allows for young professionals to talk open and truthfully in a transparent fashion. The Truth and Transparency Podcast is currently located on 7 different platforms(Apple, Anchor, Google Podcast, Breaker, Pocket Cast, Radio Public, and Spotify) with more to come soon. Please be sure to rate and share with your friends on your preferred platform. If you are listening on Anchor leave us a voice message, and you will be shouted out in the show. RougHousE's Youtube https://www.youtube.com/channel/UCBOv1hmpADnMOGG84aOdgsg Also, follow them on instagram @_roughouse4life_ Video clips from this week's episode: Lume for your Buttcheeks https://www.youtube.com/watch?v=0MuEtuD0HH8 Blingy Bishop Stealing??? https://www.instagram.com/p/Cgnm8hKpky9/?hl=en Blaming Critical Race Theory? https://www.instagram.com/p/CguSeK4D34v/?hl=en Beyonce being Petty https://www.lovebscott.com/so-much-for-that-beyonce-removes-milkshake-interpolation-from-energy-after-kelis-called-her-out-for-theft Vegas Flooding https://www.youtube.com/watch?v=3T1tutlvGY4

There are worse things in life than kicking back on the boat on a gorgeous spring morning while the downriggers troll a small squid bait in the vicinity of a kokanee school. Birds are nesting and singing. Trees and flowers are in full bloom, casting brilliant hues from the lake canyon walls. You notice a sizable blob appear on the depth-finder and prepare for the strike. Moments later, you reel up a kokanee, chrome-bright and destined for the cooler. You can already taste that bold blend of curry-like flavors, coriander, chili pepper, with a sharp hint of lime. Paired with a crisp rose or chardonnay, the complexity of flavors puts this recipe at the top of the list to share with friends and family, or not, as kokanee are a prize not to be squandered. Read the written version of this recipe as prepared by Brad Trumbo, Field Staff Writer at Harvesting Nature Rate this Podcast  Listen to our other podcasts here Check out our Small Batch Wild Food Spice Blends  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Cognia CEO Mark Elgart testified in front of a special House Committee about the inquiry of Cobb Schools; Austell has a new police chief; And Kennesaw State will present a "Double Exposure" at the KSU Dance Theatre in Marietta.  #CobbCounty #Georgia #LocalNews      -            -            -            -            -            The Marietta Daily Journal Podcast is local news for Marietta, Kennesaw, Smyrna, and all of Cobb County.             Subscribe today, so you don't miss an episode! MDJOnline            Register Here for your essential digital news.          Email bgdoughnut22@gmailcom for your chance to win a $15 gift card from Dough in the Box https://www.chattahoocheetech.edu/ https://cuofga.org/ https://www.esogrepair.com/ https://www.drakerealty.com/ https://doughinthebox.com/         Find additional episodes of the MDJ Podcast here.             This Podcast was produced and published for the Marietta Daily Journal and MDJ Online by BG Ad Group   For more information be sure to visit https://www.bgpodcastnetwork.comSee omnystudio.com/listener for privacy information.

In this episode,  Ben & Greg talk about their favorite grilled vegetables.Registration is now open for the Burn Pit BBQ 2nd Annual Back Yard BBQ Competition!  Sign Up here before all the spots are gone --> SIGN UPHit up the guys on Instagram @burnpitbbqguys and share what you are grilling up this week!See us on TiktokFind us on FacebookGet our FREE Meat Temperature & Wood Pairing GuideShow HighlightsPast cooksFavorite vegetables to grillVegetables they want to cookUpcoming EventsUpcoming CooksLooking to up your grilling game?  Check out our All Natural Rubs & Sauces at www.burnpitbbq.com

Former UK Health Secretary, Matt Hancock, was confronted this week during a press hearing to elaborate on the studies the English government referenced on asymptomatic spread to justify the tyrannical lockdown. Hear his astonishing answer.#MattHancock #NeilFerguson #MasterOfDisaster

Trade Minister Stuart Ayres has admitted he would have done one thing differently in the New York Trade Commissioner saga.See omnystudio.com/listener for privacy information.

Frankfurter, wiener, glizzy, hot dog - whatever you call it - the food is a global staple and has become an American icon. It's time to celebrate National Hot Dog Month on Meat and Three! While the tubed food is pervasive throughout the rest of the world, it is a multi-billion dollar industry in America. Whether hot dogs are kosher or vegan, hailing from Coney Island or Chicago, we'll take a look at their history and how they are made and consumed today. Travel back all the way to the stone age, get an education from Hot Dog University, and even take a trip to a hot dog factory floor!Further Reading:Bruce Kraig is an emeritus professor of history at Roosevelt University in Chicago and the author of two books on hot dog history: Hot Dog: A Global History, and Man Bites Dog: Hot Dog Culture in America.Read Frederick Kaufman's book, A Short History of the American Stomach and his wonderful articles: The Secret Ingredient about kosher food and Fat of the Land about hot dogs. John Carruthers is a journalist, cook, and hot dog connoisseur. You can read his books Eat Street and ManBQue.Grab a bite at Grilled on Suydam street in Bushwick, or grab a booth at Abe's Pagoda for your next night out.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Grilled chicken fillets with basil butter and Tuscan bean salad

Disclaimer: If you don't like people who swear, you won't like this podcast.  The Huskers have started practice, and Big 10 Media Days have come and gone! What does this mean for the Doc Talk Podcast presented by Betfred Sports? Well, it means we are now balls to the wall with an episode weekly from now until the end of the season.  Dr. Rob Zatecka and Travis Justice go full-on football and beer tonight! First, the beer from North Texas That packs a punch! The Double Half-Life from the Manhattan Project Brewing Company is 8%. The Full Grown Man from Topps Brewery is a whopping 12%. Needless to say, Dr.Rob stayed in the studio long after the recording stopped!  Scott Frost had an awkward start to Big 10 Media Days. The start of his press conference was silent. Finally, he broke the ice by asking questions. He got plenty and addressed being on the hot seat, which is no surprise to anyone.  The Huskers have started practice and will go three days on and one day off. Are there advantages to this routine? Are there disadvantages? We discuss it as the countdown to the season opener in Ireland against Northwestern. As always, we go down several rabbit holes, football and non-football related. Grilled cheese sandwiches are a major topic of conversation. How many slices of cheese do you like? Yes, we actually discuss this on the podcast.  Here's a hint, Dr. Rob goes full-on gourmet with his grilled cheese.  Betfred Sports presents the Doc Talk Podcast. Never miss a bet with Betfred Sports. Register right now! All new signups get a bonus that includes free bets on your first wager. Variety of betting types, including straight bets, in-play wagering, parlay cards, teasers, and more. Promotions and Bonuses exclusively for online bettors. Variation of deposit methods with secure withdrawals. Betfred Sports App is active in: Arizona-Get up to a $500 risk-free bet Colorado-Get up to a $500 risk-free bet Iowa-Bet $50 and get up to $250 free bets Pennsylvania through the Wind Creek Casino App   Coming Soon to Maryland and Ohio.  If you have a gambling problem, call 1-800-BetsOff. Additionally, the Doc Talk Podcast is supported by: Husker Hounds Attorney Connor Orr HuskerMax (Podcast Distributor) Without all our sponsors, this podcast would not be available as often. Do you want to be part of the Doc Talk Podcast? Only one sponsorship left. For more information on reaching thousands of potential customers, please email us at doctalksports@gmail.com.  If you would like Travis and Dr. Rob to come to speak at your group events, send us an email at doctalksports@gmail.com for rates and availability.  Follow us on social media: Dr. Rob- Twitter-@doctalksports Travis-Twitter-@traviscreates   Like our page on Facebook. Please give this podcast episode a "like" and subscribe to it on whatever streaming service you listen on. Also, take the time to provide us with a review as it helps more people find us.

Seems like all these different kind of foods have gimmicks these days to make it sell... which leads us to think... what's next for our favorite styles of eating? 

My guest today is Marcy Gregg, an abstract oil painter, author, speaker and survivor. Her life changed forever in 1990 at age 30 after a serious complication arose during the birth of her third child, leaving her in a coma with little hope to survive. Marcy miraculously woke up days later, only to believe she was 17 years old. Much of her memory was gone and she was left with the daunting task of rebuilding her identity in a life she did not recognize. Marcy was determined to make the most of her second chance at life and eventually found herself picking up a paintbrush. In sharing her life story on various stages and in living rooms across the nation, Marcy seeks to inspire others by finding beauty in the abstract, both in life and art. Her book, Blank Canvas, was published on May 24. 4:28 – Marcy 101 She is a professional artist, mother of three, grandmother of four and one on the way. Marcy lives in Charlotte, and her paintings are on display across the country. 5:15 – In a coma After Marcy had her third baby, she fell into a coma. Doctors told her husband that if she woke up, she likely wouldn't be the same. She finally woke up and believed she was 17 years old. 12:38 – Gifts from God Even though she lost years of memories, she was able to remember her husband from when they were teenagers. When Marcy's three kids came to visit her in the hospital and she held them, she knew they were hers. 16:30 – Praying for memories Marcy prayed for God to return her memories. Her body was healed but her mind wasn't. She got angry at God and turned to alcohol. She drank to forget what she couldn't remember. 24:50 – Walk of honesty Beginning her walk of honesty, Marcy told her family about her drinking problem. She woke up one morning and had a desire to paint. 27:58 – Her painting journey Marcy had no memory of taking painting in college. She became an artist in residence and painted in a studio. A passion for color and oil painting grew within her. Although what happened to her has been difficult, Marcy believes God is the master artist of her life. 36:35 – Blank Canvas People asked Marcy to write a book about her life, but she never felt called to do it. A friend had a dream that Marcy was supposed to write this book. 40:29 – Get to know you Favorite meal? Grilled salmon and broccoli Art influence? It comes naturally FEATURED QUOTES I knew I had to let go and trust Him no matter what. I really surrendered my will to God's will. I began to really trust God with the no-matter-what's. I drank to forget what I couldn't remember. CONNECT: https://www.marcygreggart.com/ https://www.marcygreggart.com/memoir Thank you to our partners of the show! Are you looking to clean up your household cleaning products this year? MamaSuds would like to help! The best way is to simply start with one product. Every time you run out of a specific cleaning product, replace it with a non-toxic one. Another tip, purchase a product that has multiple uses. The MamaSuds Collection has many multiple use products (castile soap or the toilet bombs are just a few!). Their blog has lots of great tips and a castile soap recipe that you can print and make a lot of your own effective cleaners! Give them a try at www.mamasuds.com and don't forget to use the coupon code MOLLY for 15% off your order! I'd like to thank our other partner of the show and that's Tradlands. Tradlands is an INCREDIBLE sustainable fashion brand that believes in clothing that you can live in NOW and love forever. Clothing that not only makes you feel like your best self, but also fits in a way that flatters. Their gorgeous dresses, pants, tops, and more are designed to move with you throughout your busy days. Their Nico dress is my dress in a love language —not only does it have sleeves, but also POCKETS and you know how I feel about dresses with pockets. I love how comfortable and stylish each piece - and they come in colors like classic neutrals or vibrant hues. One of the things I love most about Tradlands is their focus on sustainability and creating small batch clothing that lasts… they never over produce what they make and focus on only the highest quality materials. And you know how much I love supporting small businesses, too. Check them out at https://tradlands.com/businesswithpurpose and use the code MOLLY20 for 20% off!

Full Hour | In today's third hour, Dom welcomes in Rich Helfant, Executive Director and CEO of Lucy the Elephant to the Dom Giordano Program to discuss a ‘controversy' as reported by the Philadelphia Inquirer over a mailer sent out in a fundraising effort. In the mailer, Helfant uses the phrase ‘Never Forget, Never Surrender' alongside an image of Lucy standing next to a wrecking ball, but tells that when developing the promotional device, Helfant, being a Jewish man and member of Washington D.C.'s Holocaust Museum, didn't even think about the association. Helfant apologized to the sole complaint, and said that it will never happen again, which Dom feels is the appropriate response, with Helfant explaining why he employed this strategy. Also, Helfant updates the restoration effort for the legendary roadside attraction and tells listeners how they can contribute. Then, Dom brings the conversation back to national politics, playing back clips from a testimony by Secretary of Transportation Pete Buttigieg, who was pressed on the economy legitimacy of electric vehicles. Also, due to a Twitter poll posted on Dom's Twitter page, Dan and Dom debate whether traditionalism is important in the game of baseball. (Photo by Paras Griffin/Getty Images for ESSENCE)

The SEC was grilled today over crypto regulations and their enforcement with Ripple XRP and the Bill Hinman Ethereum speech was brought up. Biggest bank in France, BNP Paribas (13.4 trillion AUC), to start offering crypto custody services.Sponsor

Right from a young age, Dr. Shira Tor knew she wanted to become an orthodontist. She had this big diastema, which really messed up her self-confidence. She would laugh with her hand covering her mouth.But as soon as her mom took her to an orthodontist who fixed her smile, her self-confidence grew, and right there, she knew this was her calling.  She promised her orthodontist, Dr. Ira Weiss, that she would one day become an orthodontist like him to help other kids.And not only did Dr. Shira work hard and become an orthodontist, but she also became an associate at Dr. Weiss' practice and later transitioned to a partner and is now in the process of becoming the senior partner.Dr. Shira completed her Doctorate of Dental Medicine Degree at Arizona School of Dentistry and Oral Health and her orthodontic residency at Einstein Hospital in Philadelphia.She attributes her success in the ortho field to her willingness to learn new things by taking lots of CE courses and being part of several study groups.In addition to her Ortho journey, we talk about balancing the demands of growing a practice and motherhood. Dr. Shira shares some unique perspectives on this issue, including how to overcome the 'mom guilt' that some mothers might feel.Tune inKey Takeaways- Dr. Shira Tor Ortho journey (02:13)- What made Dr. Shira become an orthodontist (08:23)- Patient to Associate to Partner to Senior Partner (09:02)- Why you need lots of CE to succeed (18:37)- How to balance motherhood and practice (23:09)- Overcoming mom guilt (25:39)- Grilled cheese story (33:38)Additional Resources

On today's show I give you some basic guidelines on how you can create spice blends and rubs at home that are 10 times better than anything you can buy in a store, plus I share a simple yet amazing recipe for a Grilled Ribeye Steak, that has been hanging around some really good wine a little too much...

Roger Goodell Grilled Uvalde Police Detained Andrew Gillum 21 Felonies Dansby Bat Broadway Plays Dropping Mask Mandate Trump Vs Desantis Biden Gas Price Failures Mad Dog's $10K Contract John Wall Contract Learn more about your ad choices. Visit megaphone.fm/adchoices