Podcasts about hollandaise

Afsnittet her er bragt af jer lyttere der støtter på https://10er.com/vinforbegyndere   Tusind tak for jeres støtte!   …………………   I dagens afsnit er vi på besøg hos kok Wassim Hallal på restaurant Frederikshøj i Aarhus. Vi smager på fire saucer, som Wassim har tilberedet samt tilhørende vin. Wassim og Jonas har også et par blindere med.      Vi smager på følgende saucer   - Hollandaise (med asparges)   - Bearnaise   - Au jus-sauce på vagtel og hyben - Fondbaseret sauce med grøn peper     Wassim deler ud af gode tips og råd til hvordan han laver sine saucer og hvilke tanker han har omkring vin og sauce-pairing.     Hvordan foretrækker Wassim smagsudtrykket i sine saucer, skal de være varme eller kolde og hvor meget betydning mener Wassim en sauce har for en ret?     Hvilke problemer kan saucer med æggelegering skabe, når man skal drikke vin til saucen og hvilken type vin passer måske bedst til denne type sauce?     Hvilke “grundsaucer” findes der og hvad skal man passe på med, når man laver fondbaserede saucer?     Hvordan har sauce-stilen ændret sig over de seneste år og hvad betyder det for vinen, der skal i glassene?     Hvilken betydning har vinens temperatur, når der skal laves pairing og hvad er de vigtigste elementer, når man skal vælge vin til sin sauce?           Vi smager på følgende vine   1) Henri Bourgeois, Sancerre d'Antan, 2020, sauvignon blanc til Hollandaise (med asparges)   2) Etolie, Domaine de Montbourge, 2016, Vin jaune   3) Meursault, "Les Meix Chavaux, chardonnay, 2021, Sébastian Magnien   4) Wassims blinder

Au menu de la troisième heure des GG du mardi 29 avril 2025 : Auto : ouvrir sa portière à la "hollandaise", on s'y met ? , avec Barbara Lefebvre, professeure d'histoire-géographie, Flora Ghebali, entrepreneure dans la transition écologique, et Dr Jérôme Marty, médecin généraliste.

In NRW gibt's jetzt frischen regionalen Spargel. Ulla Scholz paniert die gekochten Stangen und brät das Gemüse in einer Pfanne oder im Airfryer. Die Limetten-Hollandaise, wird klassisch mit einer Gewürzreduktion, Eigelb und geklärter Butter aufgeschlagen. Von Scholz/Schneider.

GRABZ! Beste Burger in Köln https://www.instagram.com/p/DIRsxxDMFBm/  Martin hat auch richtig Bock auf Dumblings Smashburger in 99 Sekunden essen 4. Mai - 44 Meatup Volksgarten https://www.facebook.com/events/1429826478179877?locale=de_DE Kill the Nilgänse Drei Weiße Tauben Geschichten Kaffeerösterei Köln - moxxa caffè https://maps.app.goo.gl/564Q7D25Lyk9sj9u6 Filterkaffee wieder entdeckt Chemex https://www.instagram.com/p/DItNT3bs8MB/ Melita One - Amazon Affiliate: https://amzn.to/42Qz2QY Chris hat den Flat White verstanden Christian war in Noord-Holland Alkoholfreie Biere in Holland  Lebensmittel so teuer! Ochsenbacken aus dem Schnellkochtopf https://www.instagram.com/p/DIb-bv8s3S4/ Holländischer Käse in Holland teurer als in Deutschland?! Bratwurst Situation Holland Kartoffelkult Saucenkönig Hollandaise! https://sossenkoenig.de/produkt/trueffelhollandaise/ Spargel Klassisch mit Schinken und Drillingen - Vinaigrette Wie macht man braune Butter? Bärlauchbutter Chai Dao Messer https://www.oleio.de/wakoli-nussbaum-damast-kochmesser-chai-dao-i-17-5-cm-klinge-i-nussbaumholzgriff Pizzaschere Fivi https://fivi.gg/products/pizzaschere-pepe-fivi Hot Honey Sauce Fivi https://fivi.gg/products/honey-hot-sauce-fivi WildeAhr - Hüfsteak vom Wildschwein, Bratwurst WildeAhr - Geiler Keiler https://wildeahr.de/ https://www.instagram.com/wildeahr/ Zu Besuch im ort Bergen Bello Bergen - Krokette Sate Fisch Laden! Wow! Austern! Roos Patesierei Sassen Deli Stadspaviljoen Noord - Le Cruset Wasserkocher - Amazon Affiliate https://amzn.to/3YgOd4n Bokksprung https://maps.app.goo.gl/Y6bG5g9aqjqnE4L29 Skotti Grillen verboten / KAST performt trotzdem https://www.instagram.com/p/DIlRwHtsp-J/ Checkliste Ferienhaus - Was mitnehmen!  Ferienwohnung Verlassen // geht auswärts Frühstücken Bärlauch Aktion! Krusten Einsatz! Spargel! Das Airfryer Image Problem durch den schlechten: TEFAL ActiFry Original Leve Marie Köln https://www.zum-marienbildchen.de/

In hour three, on the 22 year anniversary of the Miami Heat retiring Michael Jordan's #23 jersey, Hoch and Crowder debate whether Riley made the right move by honoring Jordan or if it's a ‘goofy' move as Crowder suggests. Plus, why Hollandaise sauce remains an infamous line for Hoch and the show prepares to throw more money into Matas Buzelis.

Histoire de Maurice : le premier Mauricien était métissé, d'origine hollandaise et indienne by TOPFM MAURITIUS

Checkt gerne NordVPN ab! EXKLUSIVES NordVPN-Angebot ➼ https://nordvpn.com/fernschuss Risikofrei mit 30-tägiger Geld-zurück-Garantie! Gutscheincode: Fernschuss Heute gibt es die Preview auf Spieltag 20 in der Fußball Bundesliga! Viel Spaß mit uns 3 Chaoten, wie wir über Pizza Hollandaise ab-ragen! Learn more about your ad choices. Visit podcastchoices.com/adchoices

C'est un nouvel aménagement urbain qui commence à fleurir un peu partout en France. Le rond-point "à la hollandaise" est censé protéger les cyclistes, sans trop changer les habitudes des automobilistes. Dans l'Essonne, la ville de Bures-sur-Yvette s'apprête à en inaugurer un tout nouveau. RTL a pris le pouls sur place. Ecoutez RTL Inside avec Nathan Bocard du 24 janvier 2025.

Une équipe française vainqueure du Tour de France. Si la probabilité apparait maigrichonne concernant les formations masculines chez les filles en revanche un team tient la corde. Son nom FDJ-Suez, équipe qui saison après saison affirme un peu plus ses ambitions et se construit un collectif digne des meilleures.Créée en 2006 l'équipe managée non pas par Marc Madiot mais par Stephen Delcourt vient d'enregistrer un renfort de poids en la personne de Demi Vollering, la Néerlandaise vainqueure du Tour de France féminin en 2023 qui a décidé de rejoindre les rangs de la FDJ-Suez.  Et la Hollandaise ne sera pas la seule l'été prochain à viser l'excellence à ses côtés les deux meilleures grimpeuses tricolores Juliette Labous et Evita Muzik entendent elles aussi tirer leur épingle du jeu. Evita qui malgré ses 25 ans est celle qui connait le mieux la maison pour l'avoir intégré en 2018 et y progresser à pas de géante depuis. Mais quand on termine 4e et meilleure française de la grande boucle comment voit-on l'arrivée dans la maison d'une championne de la dimension de Vollering. Production : Roxanne LacuskaRéalisation : Julie Deroo

Hosts:  Ren Harris & david millsAnnouncers: Anthony “Tony” Roddy & Zeb McCluskyExecutive Producer: InterWest ConceptsSound Engineers:  Ren Harris & david millsRecorded live, unscripted and uncut at InterWest Concepts Studios in Farmington, NM. Our wonderful sponsors are not responsible for any of the content of said programming, they just help make it all possible. Guests are not paid to appear; they completely volunteer to subject themselves to the craziness. Send us a textCredit ExpressKaraoke BashCactus Jack JuiceSupport the showWake Up Call is the sole property of InterWest Concepts. All rights reserved. For permission to use all or part of the programming contact InterWest Concepts at interwestconcepts.com

In the spirit of spooky season, please enjoy this adventure from our Varney vaults! Our friend Tarra joins us once again for another thrilling chapter of Varney the Vampire, wherein Admiral Bell and Flora Bannerworth revive the Hollandaise. To instantly unlock over a hundred more chapters (literally), check out our Patreon.

Jack Pringle returns! Admiral Bell meets Sir Francis Varney face-to-face! The Hollandaise are disbanded (again)! All this and more in the twenty-third chapter of Varney the Vampire! To instantly unlock over a hundred more chapters (literally), check out our Patreon!

Spargel mit einer Hollandaise und zum Nachtisch ein Stück Rhabarberkuchen - das steht zu dieser Jahreszeit deutschlandweit fast täglich auf dem Speiseplan! Bei kaum einen Thema sind wir hierzulande so eigen, wie beim Spargel. Aber muss er wirklich immer nur mit Hollandaise gekocht werden? Um diese Frage ein für alle Mal zu klären, haben sich Moderatorin Julia Rohrmoser und Ernährungsexperte Achim Sam prominente Unterstützung in ihren Podcast geholt. Zu Gast ist die TV-Köchin und Moderatorin der ZDF-Küchenschlacht, Zora Klipp. Zora bringt nicht nur viele Tipps für saisonale Küche mit, sondern auch einen kinderleichten Weg, Hollandaise selbst herzustellen. Viel Spaß mit der heutigen Folge ISS SO!

Nesta edição de "CBN e as Dicas do Chef", o Chef Juarez Campos atende ao pedido de um ouvinte e prepara o "Especial Molhos". Desta vez, o comentarista ensina três receitas de molhos especiais para acompanhar as refeições: Hollandaise, Bolonhesa e Bechamel! Acompanhe todos os detalhes.

In this week's episode we discuss a recent experience at a coffee shop located on the Katy Trail and dinner at Town Hearth by restauranteur, Nick Badovinus. It's a Dallas Design District favorite for steak, Vesper martinis, and an overall fun and energetic vibe with a visually interesting interior. We discuss everything from the overall design of the restaurant, menu layout, standout dishes and our surprising service experience.  Listen to hear how we rated Town Hearth! Items we tried: Drinks: Vesper Martini Espresso Martini Carajillo  Wines: Cab Franc, Gradis' Ciutta Friuli, IT '20 Malbec, Don Nicanor Nieto Senetiner Mendoza, AR '19 Dishes: Tomato & Burrata Salad Surf and Turf varieties: 6 oz filet with Shredded Crab and Hollandaise; 6 oz filet with BBQ Spices Sea Scallops Fries with Voodoo Peppercorn Sauce Dessert: Icebox Mud Pie http://www.townhearth.com --- Send in a voice message: https://podcasters.spotify.com/pod/show/it-needed-salt/message

Hollandaise, Helicopters, & Sick Kids. Listen. Leave a Review. Get Patreon. Enjoy!! ------------------------------ Check out The Cover to Cover Patreon! https://www.patreon.com/franjola ------------------------------ Get The Merch Here!!! https://form.jotform.com/232885403954161 ------------------------------ Conquer your wellness with THRIVE! $30 Off Your First Order + A FREE $60 gift. Visit thrivemarket.com/cover ------------------------------  CASH-MERE Outside, How Bout Dat? With Quince! Get Free Shipping + 365 Days Return Visit www.quince.com/cover ------------------------------  Eat Healthy AND Convenient with FACTOR! Get 50% Off with Code: covertocover50 Visit factormeals.com/covertocover50 ------------------------------ Meals that are first rate with EVERYPLATE! $1.49/Meal + $1 Steaks for Life. Visit everyplate.com/podcast AND Use Code: 49cover ------------------------------ Shave Your Parts with MANSCAPED! Get 20% Off + Free Shipping Code: COVER Visit https://www.manscaped.com/ ------------------------------  Follow Chris: http://www.franjola.fun/   https://www.instagram.com/chrisfranjola/ Follow Alex:   https://www.instagram.com/conn.tv/ https://linktr.ee/Conn.TV Learn more about your ad choices. Visit megaphone.fm/adchoices

Découvrez l'abonnement "Au Coeur de l'Histoire +" et accédez à des heures de programmes, des archives inédites, des épisodes en avant-première et une sélection d'épisodes sur des grandes thématiques. Profitez de cette offre sur Apple Podcasts dès aujourd'hui ! “Et pourtant, elle tourne”. La légende attribue cette phrase à Galilée, à l'issue de sa condamnation par l'Inquisition. Son tort ? Avoir renié la théorie du géocentrisme : pour Galilée, c'est le soleil qui se place au centre de l'univers, et non la Terre comme le veut l'Église. Virginie Girod vous plonge au cœur de l'histoire de ce procès où foi et science s'affrontent. En 1609, Galilée, alors professeur à l'université de Padoue, présente au public une lunette astronomique. Il s'agit d'une invention Hollandaise, mais Galilée l'améliore considérablement : il triple le grossissement obtenu ! Mais il ne s'arrête pas là et tourne son nouvel outil vers le ciel. Galilée veut prouver la véracité de l'héliocentrisme, défendu avant lui par Nicolas Copernic, un astronome danois. À cette époque, l'Église catholique adhère cependant à une théorie héritée d'Aristote, selon laquelle la Terre est au centre de l'univers et les astres tournent autour. Le géocentrisme convient parfaitement à l'Église puisque selon l'Ancien Testament, Dieu a d'abord créé la Terre, centre de son attention, et puis ensuite quelques luminaires pour l'éclairer. Avec ses idées novatrices, Galilée remet donc en cause les fondements de la foi catholique. En 1600, un autre savant italien a été brûlé vif pour avoir osé défendre l'héliocentrisme. Mais Galilée se croit protégé par ses hautes relations, certaines au sein même de l'Eglise. En 1623, c'est un de ces amis, le cardinal Barberini, qui est élu pape et devient Urbain VIII. Ce dernier commande à Galilée un livre dans lequel il devra exposer les deux visions du système solaire, mais sans prendre parti ni pour l'un ni pour l'autre. Dialogue sur les deux grands systèmes du monde est imprimé en 1632, mais le savant italien n'a pas respecté la demande du pape : il y affirme clairement sa préférence pour l'héliocentrisme. Le pape abandonne Galilée qui doit affronter seul les foudres de l'Inquisition. En 1633, il est contraint de renoncer à ses thèses considérées comme hérétiques, et assigné à résidence. Il meurt en 1642. Il faut cependant attendre 1992 pour que le pape Jean-Paul II reconnaisse officiellement que Galilée avait raison. Thèmes abordés : astronomie, église catholique, Galilée héliocentrisme géocentrisme "Au cœur de l'histoire" est un podcast Europe 1 Studio- Présentation : Virginie Girod - Production : Camille Bichler - Ecriture : Sandrine Brugot- Réalisation : Pierre Cazalot- Composition de la musique originale : Julien Tharaud - Rédaction et Diffusion : Nathan Laporte- Communication : Kelly Decroix- Visuel : Sidonie Mangin

Rinus Israël a marqué le football a sa manière il mis le club du Feyenoord Rotterdam au plus haut de l'échiquier du football mondiale avant la victoire de ce club en coupe d'Europe des club champions jamais un club des pays bas n'avais sue la remporté lui et son équipe l'on fait coté sélections national la sélections Oranje n'a pas été assez conquérant pour allez jusqu'à la soulever perdons en final du mondiale éditions 1974 contre une belle équipe faut dire de la RFA.

Thanksgiving is a time to be mindful and reflect on our many blessings. During the holiday, many of us enjoy dinner with family and friends without stopping to consider the nutritional aspects of traditional dishes. Today, we discuss the important biochemical and nutritional benefits of Thanksgiving dinner items. We also talk about dealing with the stress of the holidays and the many reasons we are grateful. Today on The Lab Report: 3:30 Turkey and tryptophan – is it a thing? 5:15 Cranberry sauce apologetics 7:45 Potatoes! - and the microbiome 10:35 Green bean casserole, (fake) mushrooms, and onions 13:15 Hollandaise sauce? Gravy? Stuffing? Ummm…moving on 14:10 Pumpkin is a fruit 15:20 Moderation and modifying your dinner 16:15 Movement and mindfulness 19:20 Gratitude and community – Patti & Michael give thanks Additional Resources: Michael's Famous Green Bean Casserole? https://connect.gdx.net/ *PROMO CODE TheLabReport20  for 20% off** Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week's episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don't forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.See omnystudio.com/listener for privacy information.

Hey there, Sunshine!

Richie announces his conspiracy theory to the nation about each and every supermarket having no stock of hollandaise, which spiralled into many of the Absolute listeners getting in touch to tell us what other food conspiracies they have.

Vous aimez l'Histoire et les récits de Virginie Girod ? Soutenez-nous en laissant étoiles et commentaires sur votre plateforme d'écoute préférée !

Have you ever looked at tofu with a mix of curiosity and intimidation? Had a previous run-in with it that left you thinking it tastes bad? Wondered how to make this seemingly bland plant-based soy protein actually taste delicious? If yes, then this is your episode. We're here to debunk the myths and demystify the process of cooking delicious and healthy plant based meals with tofu, by sharing our 6 tried-and-true dos and don'ts to finally make eating tofu enjoyable. You'll hear how Lani went from an anti-tofu skeptic (and who could blame her...she had a bad run-in with a "typical" tofu scramble recipe) to a tofu enthusiast after her first heavenly bite of our food upgraded tofu scramble method. The secret to great tasting tofu? Much of it is in the sauce! That's why we're diving into the power of sauces, teaching you how to whip up the quick and easy ones that will transform your tofu from boring and nasty tasting to delicious and perhaps even one of your new favorites - sans any junk ingredients. We'll discuss whether to press or not to press it and even share the reason why. Would you like to know our favorite tofu cooking techniques and refrigeration tips for meal prep that guarantee maximum flavor and texture, too? Sister, we've got you covered!

Get ready to sauce up your day with a side of laughter! In this episode of "Behind the Burner," we're taking you on a flavorful journey into the world of "Mother Sauces" — the foundations of classic French cuisine.Join us as we unravel the secrets behind the five iconic mother sauces: Béchamel, Velouté, Espagnole, Tomato, and Hollandaise. But hold on to your chef's hat because we're not stopping at culinary education. This episode is seasoned with humor and spiced with rants about our favorite (and not-so-favorite) food dishes.Our hosts will be dishing out witty commentary, hilarious anecdotes, and playful banter that will keep you entertained throughout. Whether you're a seasoned chef or just someone who loves a good laugh and a great meal, you're in for a treat.We'll explore the versatility of mother sauces, discuss their role in creating beloved dishes, and maybe even share a few secrets about our own culinary mishaps. It's a culinary adventure with a side of comedy you won't want to miss.So, if you're ready to stir up some laughs and uncover the saucy side of food, tune in to "Mother Sauces Unveiled: A Saucy Affair with Food and Comedy." Subscribe now and get ready to spice up your day with a hearty serving of knowledge and humor!

Please enjoy this episode from our Varney vaults, wherein Charles Holland turns us all into Hollandaise. 
To instantly unlock a hundred more chapters (literally), check out our Patreon for bonus episodes.

Alles blüht – auch der Spargeltourismus. Wir machen diese Woche einen Ausflug zum Spargelhof Schippers am Niederrhein. Spargel-Experte Roman Merkewitsch erklärt, wie man den leckersten Spargel findet und was man dann am Besten damit macht. Es muss nicht immer Hollandaise sein!

Alles blüht – auch der Spargeltourismus. Wir machen diese Woche einen Ausflug zum Spargelhof Schippers am Niederrhein. Spargel-Experte Roman Merkewitsch erklärt, wie man den leckersten Spargel findet und was man dann am Besten damit macht. Es muss nicht immer Hollandaise sein!

I veckans avsnitt går Tove och hennes skånska sparris i parterapi för att återfå lusten och glädjen i relationen. Lotta har trålat i diverse odlingsforum och hittat en fråga om jordförbättring. Strandväxten 'Asparges Officinalis' får all anledning att känna sig förstådd. Den violetta sparrisen väcker otroligt starka begär. Ingen kan få nog av Hollandaise-sås. Och precis som vanligt inser samtliga inblandade nödvändigheten i att odla ännu mer sparris. Mycket nöje! Vill du också säga något? Skriv till Lotta och Tove på jordkommissionen.se Med Tove Nilsson och Lotta Lundgren Producent: Johan Dahlberg

Respect the Hollandaise, because a new decade of WIDM podcasts begins with Wie is de Mol 2023 - and the return of fan favourite location, South Africa! Over these ten weeks, two guys who have an appointment with the Mole each and every week this show airs - Michael & Bindles - are recapping and breaking down everything that happens on the show's return to the Rainbow Nation, continuing with the seventh episode and elimination of Anke! In this episode - we have some housekeeping, we deal with the Netflix Mole-style elephant in the room, Logan's updated his suspicions, we're big in the Dutch backpacking community, Jurre does the wrong thing, Michael does some digging, a twist is actually praised, we wonder if people should be able to just skip questions, Bindles has some potential clues, a hit is put out on Michael, we wonder where the exemptions are, Production hide something from us, we have the usual updates to our Pool and First Suspicions before revealing our latest suspicions, we try and guess who's going home next and we wonder if both finalists will actually get the right Mole. You can play along with this week's Bother's Bar Suspect List here. We will see you next week for Episode 8! Please note: This episode is intended on being spoiler-free, but references to any season we have already covered (WIDM 10, 14, 17-22 and Renaissance; België 4-10) may be made. This episode also features references to a clue from the Sri Lanka season. Additional note: 2 weeks remain until the finale, and 3 until the end of the season! Will it pick up by then?   Social Media: Facebook Twitter Michael Bindles Instagram YouTube Patreon  

Trivia Showdown It is a Trivia Showdown!! We have Brian Sheehan from TV and Movie Trivia Podcast and Jeff Foust from Bequiz I said So team up to make up team Happy Hollandaise. They go up against Ricky and Kelley from TV Trivia Time as Gay Apparel Donner Party. How would you hold up against them with questions like: Which show's repeated use of "someone think of the children" spawned the term "Lovejoy's Law"? Which 3 element symbols can be used to spell the word 'bacon?' In Art, two panels or leaves hinged so that they can be folded together is known by what term? In the musical Annie, what is the name of Annie's dog? Get up offa that thang! I got you this carby product made with a little bit of molasses. At two and a half years old, Mary Gibbs was the voice actor of which Pixar character? In Scientology, L. Ron Hubbard developed a set of ideas that he called what? Which gland in the body produces human growth hormones? In 1962, a federal appeals court ordered which school to admit James Meredith, a black student? What is the first and only Aerosmith song to debut at number one in the US? If you liked this episode, listen to the first match between Millenium vs Willenium episode. Music Hot Swing, Fast Talkin, Bass Walker, Dances and Dames, Ambush by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 http://creativecommons.org/licenses/by/3.0/ Don't forget to follow us on social media: Patreon - patreon.com/quizbang - Please consider supporting us on Patreon. Check out our fun extras for patrons and help us keep this podcast going. We appreciate any level of support! Website - quizbangpod.com Check out our website, it will have all the links for social media that you need and while you're there, why not go to the contact us page and submit a question! Facebook - @quizbangpodcast - we post episode links and silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. We will also post old videos of us with Katy Colloton. Instagram - Quiz Quiz Bang Bang (quizquizbangbang), we post silly lego pictures to go with our trivia questions. Enjoy the silly picture and give your best guess, we will respond to your answer the next day to give everyone a chance to guess. Twitter - @quizbangpod We want to start a fun community for our fellow trivia lovers. If you hear/think of a fun or challenging trivia question, post it to our twitter feed and we will repost it so everyone can take a stab it. Come for the trivia - stay for the trivia. Ko-Fi - ko-fi.com/quizbangpod - Keep that sweet caffeine running through our body with a Ko-Fi, power us through a late night of fact checking and editing!

It's that time of year again folks - we've got our dear friend Dylan with us, it's cold, and we're talkin santa and relationships. So grab a cup o nog and a yule log come with us it's Radio Free Tote Bag. A listener implores us to revisit animorphs | An update from LDR Aussie and they're getting married!! | A listener followup on forgetting about orders reveals some of us also have severe adhd | Have only had short relationships and feeling self conscious about it Thanks again to Dylan for joining us and thank you for listening! And happy holidays and all that jingle jangle. Listen to Santa and support the show at Patreon.com/RFTB

The Last Listening of the year. In true TDE fashion, Ab-Soul returns after a lengthy hiatus, and delivers his 4th studio album in the form of HERBERT. Come thru and listen with us and peep our first impressions. Message in a Bottle (15:16) No Report Card (26:30) Hollandaise (33:04) Moonshooter (42:31) FOMF (50:07) Goodman (55:13) Do Better (1:02:47) Gang'nem (1:11:30) The Wild Side (1:21:22) Art of Seduction (1:25:59) Bucket (1:31:30) Go Off (1:40:05) Fallacy (1:51:48) Herbert (1:58:26) Church on the Move (2:04:54) It Be Like That (2:24:29) Positive Vibes Only (2:29:52) Gotta Rap (2:37:35) But as always, thanks for your support, and be sure to check out our music only pod The Vibe Check. We truly appreciate it. Holler! Socials https://www.instagram.com/thegoodelifepod https://twitter.com/thegoodelifepod https://www.tiktok.com/@thegoodelifepod The Vibe Check https://podcasts.apple.com/us/podcast/the-vibe-check/id1639141944

Inspiration for dinner menus comes mostly from what is seasonal and readily available. Believe me, I am not always as saintly as all that, and sometimes I create a menu around a particular object I want to use, like new plates or a flower that is in bloom; other times, I have a terrible urge for something sinful that is not on my regular rotation and therefore, must make it and share with my friends, and some other times the menu selection is directly related to the amount of time I want to spend in the kitchen. One of the main reasons I never write menu cards is the chance to switch things around last minute, especially when a major ….. ahem, happens. Inspiration for the table settings is also temperamental and changes with the menu, the season, and the flowers. It really all depends on my mood. And have been known to change everything at the last minute because…. well, the shade of rose wasn't quite right. But, always, always, set the table to reflect what we are eating. I am always looking for new recipes and devour cookbooks like cookies. Favorites are the ones that have a story attached to the recipe. It makes for fun reading and (in my mind) the best way to remember the reason why that particular recipe has withstood the test of time. I also love the ones with recipes that have fewer than 10 ingredients - preferably 5 - and avoid anything with complicated cooking techniques that uses every single pot in the kitchen. Lots of instructions just mean that I will miss a crucial step by totally disregarding the author's wisdom. Which is the reason why I am not a good baker…. Delicious, yes, of course; however, practicality is much more important, and looks, well, it has to look good! Restaurants are a great source of ideas and flavor combinations. Even though what ends up trickling down to my kitchen is more the essence of the dish than specific techniques. I may be the worst patron ever as I often ask the chef for the recipe and have long conversations regarding the ingredients. (Most chefs are thrilled to talk!) And so, my recipes tend to be easy to make, have few ingredients (all important) and are sort of good-looking. I started writing recipes at a very early age… and have recently found the first cookbook I wrote as a school project while in England. My mother had kept it! I didn't make up the recipes; I just copied the ones I found interesting from magazines and books. Clearly, I did not get a fabulous grade on this assignment, but it reminded me that the things we are passionate about are obvious at a very early age. And in this case, I don't mean the coping of recipes; I mean the whole concept of cooking and entertaining, by the way. And so, fast forward a million years, and I am still passionate about cooking and entertaining, but now I do create my own version of recipes. I am inspired by the combination of flavors and ingredients, by the essence of the foods, by a simple and approachable technique, and by an elegant presentation. Food is not just nourishment; it is a full-blown sensory pleasure. And needs to be treated as such. Ladies (or gentlemen) who love to entertain, regardless of whether they are the ones cooking or have a staff of twenty, really show us the recipes that work over and over again. A few years ago, I co-authored a cookbook and interviewed private chefs who submitted recipes. One of those recipes included a lemon sauce made by warming up regular mayo. At the time, I was absolutely horrified, but then… as time went by, I understood the genius. I have never looked back. Faux HollandaiseThis is the recipe for a faux Hollandaise that can then be tweaked to make Bearnaise or spicy pink sauce, or even a deliciously green herb sauce. The genius is that you just leave it on the stove, happily warming, and will not curdle or spoil. Needless to say, the better quality mayonnaise, the better results. * 2 cups mayonnaise* 2 tablespoons melted butter * The juice of 1 lemon* Salt & pepper to taste In a double boiler, add the mayonnaise, butter, and lemon juice. Season with salt and pepper. Whisk until combined. Let it warm up gently. Taste to adjust seasonings and serve hot. To make bearnaise, add finely chopped tarragon and a teaspoon of dijon mustard. To make a spicy pink sauce, add pureed roasted peppers and a touch of cayenne. To make green sauce, add pureed herbs. And with this, I leave you! Sincerely,The Serial Hostess Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

I enjoy a Thanksgiving Day pizza and pie, NBC journalist hack Ben Collins blames a non-binary shooter on a webforum, traumatized Twitter censors take to the media, and Nick Fuentes is seen with Kanye West having dinner with Donald Trump and Milo Yiannopolis.

Il y a une tradition à la marine qui est de ne jamais laver sa tasse de café. J'avais entendu cette légende et je trouvais ça ridicule et anti-hygiénique au possible. Le hasard a fait que j'ai travaillé avec des marins de la marine Hollandaise et ils respectaient cette tradition. Ils m'ont d'ailleurs expliqué pourquoi et depuis, je dois avouer que je trouve toujours ça ridicule et anti hygiénique. Si vous ne lavez jamais votre tasse de café, il va sécher et former une croûte dans la tasse. Faites le pendant des années et une patine apparaîtra. Exactement comme les vieilles théières dont les amateurs laissent volontiers la patine s'installer pour améliorer le goût du thé. A priori, il s'agit de la raison originelle de cette tradition, laisser une patine pour améliorer le goût du café.  La deuxième raison est que la patine est plus ou moins marquée suivant l'âge de votre tasse, par translation, elle reflète l'ancienneté du marin. Les jeunes arrivant ont une tasse relativement propre tandis que celles des vieux loups de mer sont tellement noires qu'on y verserait de l'eau chaude, ils ne gouteraient pas la différence. Apparemment l'origine de cette tradition serait militaire en général, pas spécifiquement venant de la marine mais c'est elle qui l'a conservée. La question que tout le monde se pose, est ce sanitaire comme tradition ? Et bien, ça me pique les lèvres de dire ça, mais il semblerait que oui. Il y a des vraies études qui se sont penchées sur ce cas, notamment Jeffrey Starke, un professeur expert des maladie infectieuses et cette pratique serait pas moins hygiénique que de laver sa tasse mais seulement dans le cas ou vous êtes le seul à boire dans cette tasse et que vous n'y consommez que du café noir.  Oubliez donc les sucrettes et la crème qui feraient immédiatement pourrir l'ensemble. Ce qui signifie que le simple fait de laisser votre tasse vivre dans sa propre crasse peut être un pari plus sûr que de la frotter avec l'éponge commune dégoûtante dans la cuisine du bureau.  "L'éponge dans la salle de repos a probablement le plus grand nombre de bactéries dans le bureau", a déclaré Starke.  Probablement…pourrais…peut -être. On n'est pas non plus dans des affirmations solides, faut l'avouer. Si comme moi l'idée de boire dans une tasse non lavée horripile, il suffit de passer l'éponge au micro-ondes avant de l'utiliser.  Sinon, n'hésitez pas à continuer vos manières paresseuses sans culpabilité. Learn more about your ad choices. Visit megaphone.fm/adchoices

Of our mountain of family favorite films, Mrs. Doubtfire sits on the pinnacle. We remembered the quotes and the comedy, but there was so much that we missed as kids. Plug in for a discussion about revisiting this movie through the eyes of an adult. As always, we close the episode with our dinner party segment as we host characters from the movie. Can Michelle impress a couple of B and B designers? Can Laura win over the cherubs with something other than burnt Hollandaise sauce? Listen in to find out.  For photos, clips, culinary challenges, and to share your movie memories, connect with us on Instagram, @filmtotablepod.

We are thrilled to welcome Jessica Hegarty back to PLANTSTRONG Snackables after her maternity leave. In addition to being a new Mom to her beautiful daughter, Ellie, Jessica leads product innovation for the PLANTSTRONG food line, so she always has the latest trends, food ideas, and tasty tidbits right on the tip of her tongue! Today, Rip and Jess talk all things asparagus. They dish on this veggie that was once known as, “The aristocrat of veggies” and the “food of kings!” You'll learn about: The three different types of asparagus Why it's so darn healthy Ideas on how to grill and season this nutritious veggie Tips for storing and keeping it fresh An explanation of why (if you're one of the lucky ones) it makes your pee smell…well…unique! Of course, it wouldn't be a Snackables episode without a new recipe and Jessica whips up a delicious PLANTSTRONG hollandaise sauce - perfect as a topper for your next family meal or cookout that features the almighty asparagus. Episode Timestamps 1:45 Rip welcomes Jess back from maternity Leave 8:50 What's up with that smell?! 13:15 Rip's history of asparagus 17:48 How many types of asparagus are there, and what are the differences?! 22:00 Tips for storing asparagus to keep it fresh and crispy 23:45 How to choose the freshest asparagus in the market 25:40 How does Rip grill his asparagus? 26:45 Tips on seasoning your asparagus 30:45 The proper way to eat asparagus 31:20 Jess's WFPB Holy Cow Hollandaise recipe and demo! Episode Resources Watch the Episode on YouTube Episode URL for full recipe and video To stock up on the best-tasting, most convenient, 100% PLANTSTRONG foods, check out all of our PLANTSTRONG products HERE. Give us a like on the PLANTSTRONG Facebook Page and check out what being PLANSTRONG is all about. We always keep it stocked full of new content and updates, tips for healthy living, delicious recipes, and you can even catch me LIVE on there! We've also got an Instagram! Check us out and share your favorite PLANTSTRONG products and why you love it! Don't forget to tag us using #goplantstrong

I had my period and needed a very specific type of breakfast, and we share your best normal or nahs for the week. Love ya!!! Toni x Check out our Patreon at patreon.com/ToniandRyan, and make sure you join our Facebook Group!  Find #ToniAndRyan on Instagram @tonilodge and @ryan.jon OR on TikTok @toni.lodge and @ryanjondunn Learn more about your ad choices. Visit megaphone.fm/adchoices

We have put together a Best of for today show, in the first hour we have: UD giving his opinions on pizza for National Pizza Day, The Age Game and Hollandaise sauce.

Urlaubsfeeling, bunte Tüte, Bestseller-Harmonie, eskalierendes Quiz und ein Gespräch mit mare-Verleger Nikolaus Gelpke. Der Meersalzgehalt dieser Folge ist hoch: Daniel bringt Katharina ein Kultgericht von den Kreuzfahrtschiffen der Welt mit, Katharina hat als Kontrastprogramm Ahoj-Brausepulver im Angebot, den Sehnsuchtsgeschmack früherer Freibadsommer. Gast der Folge ist ein Meeres-Spezialist, Nikolaus Gelpke, Herausgeber der Zeitschrift mare: Mit ihm sprechen sie über Meeresbücher, Meeressehnsucht und die akute Bedrohung der Meere durch den Klimawandel. Die Bücher der Sendung 00:06:07 Mona Kasten: "Lonely Heart" (Lyx) 00:13:29 Jan Weiler: "Der Markisenmann" (Heyne) 00:23:19 Claudia Winter: "Ein Lied für Molly" (Goldmann) 00:25:26 Ernest Kwast: "Fünf Viertelstunden bis zum Meer", aus dem Niederländischen von Andreas Ecke (mare) 00:46:55 Sebastian Fitzek: "Passagier 23" (Knaur) 00:50:20 David Foster Wallace: "Schrecklich amüsant, aber in Zukunft ohne mich", aus dem Amerikanischen von Marcus Ingendaay (KiWi) 00:58:50 Cyril Hofstern: "Atlas der maritimen Geschichten und Legenden", aus dem Französischen von Nina Goldt (Dumont) 01:00:10 Gorch Fock: "Seefahrt ist Not!" (Input-Verlag) 01:01:20 Jules Verne: "20.000 Meilen unter dem Meer2 (diverse) Rezept für Eggs Benedikt Zutaten für vier Portionen Toasties (runde Toastbrötchen) 125 g Butter  6 Eier 8 Scheiben Bacon Salz und Pfeffer  Essig  Zitronensaft  Wasser (und ein bisschen Essig) erhitzen, dann mit einem Löffel im kochenden Wasser einen Strudel erzeugen, das Ei aufschlagen und in diesen Strudel gießen - etwa 3-4 Minuten im Wasser kochen. (Es gibt auch im Haushaltsgeschäft Silikontrichter, die man ins Wasser stellt, das Ei dort hineingießt und sich so die Action mit dem Strudel ersparen kann.) Das Ganze dreimal wiederholen, so dass ihr am Ende vier pochierte Eier habt. Den Bacon in der Pfanne knusprig anbraten. Die Butter in einem Topf zum Schmelzen bringen. Zwei Eigelb mit Salz, Pfeffer und ein bisschen Zitronensaft vermischen. Dann die flüssige Butter unter ständigem Rühren zur Eimasse hinzugeben, bis eine dickflüssige Hollandaise entsteht. Das Broat toasten, dann auf jeweils eine Hälfte Bacon und Ei geben und das Ganze mit der Hollandaise übergießen.  Zu Bonds unsäglicher Erleichterung waren sie in dieser Nacht im schicksten Hotel Kyoto, dem Miyako untergebracht. Das bequeme Bett, die Klimaanlage und die Toilette im westlichen Stil, auf der man tatsächlich sitzen konnte, waren zu schön, um wahr zu sein. Noch besser war, dass Tiger sagte, er müsse leider mit dem Polizeichef der Präfektur zu Abend essen und Bond befahl, sich ein Pint Jack Daniels und eine doppelte Portion Eier Benedict auf sein Zimmer bringen zu lassen. Feedback, Anregungen und Ideen? Her damit! Wer Feedback geben oder eigene Lieblingsbücher nennen möchte, der erreicht die drei Hosts per E-Mail unter eatreadsleep@ndr.de. Der Podcast wird alle 14 Tage freitags um 6 Uhr veröffentlicht und läuft als Gemeinschaftsprojekt unter der NDR Dachmarke - zu hören und hier zu abonnieren - oder aber in der ARD-Audiothek.

Never doubted the Cats! Hoch and Crowder are hyped up after the game 4 win. The best movie lines follow a Goldie club mashup. Solana tries to feed Hoch a funny line leading to chaos. Crowder wants someone to aim at his ass. Finally, our Mt Rushmore's of Michelles for Sony Michelle. 

Solana tries to secretly feed Hoch a funny line during a conversation about Erling Haaland and his transfer to Man City resulting in a complete circus. 

Letzte Woche gab's Spargel bei "Alles in Butter". Diese Woche liefern wir die klassische Sauce dazu: Hollandaise. Man kann sie überall fertig kaufen. Aber sollte man auch? Oder geht kein Weg am Selbermachen vorbei? Moderation: Uwe Schulz und Genussexperte Helmut Gote Von Helmut Gote ;Uwe Schulz.

Though it takes a couple of years to mature and begin to produce stalks, planting asparagus this spring could set you up for plenty of this quintessential early season veggie for decades.

A weekly switch off activity that has somehow become ingrained in family life.

Quizmasters Lee and Marc meet with Skyler for a trivia quiz on topics including Food, Geography, TV, History, Movies and more! Round One SPORTS - What name of a sport and a beer translates to mean "merry festival" in Basque? GERMAN FOOD - What Bavarian cheese spread is prepared by mixing two-thirds aged soft cheese with one part butter? CANDY - What popular German candy brand traditionally gives away free candy in exchange for chestnuts during the holiday season? GEOGRAPHY - Simplon Pass, in the Alps, connects Switzerland with what other country? DATING SHOWS - Carmen Electra replaced Jenny McCarthy as presenter of what dating show that first ran on MTV from 1995 to 1998? COVER SONGS - On Metallica's 1998 album of covers, Garage Inc., what song is performed with members of Primus, Blues Traveler, Alice in Chains, and Faith No More? Round Two 2000's ERA KIDS FOODS - What kids' yogurt smoothie was heavily endorsed by the Sprouse Twins, stars of Disney's The Suite Life with Zack and Cody? ASIAN FOOD - Okonomiyaki in Japan, Jeon in Korea, and Dosa in India are all versions of what breakfast food? MOTHER SAUCES - What common everyday condiment was originally part of the French mother sauces from Hollandaise took its place? WORLD HISTORY - The circular saw, drainage systems, distillation, dentistry, bronze sculpture, and shampoo were all invented by which ancient civilization (that developed where Pakistan and Northwestern India are located today)? MYTHOLOGY - What animal was the Egyptian god Horus often depicted as? FOOD DELIVERY - Pizza Hut delivered the first ever pizza to the White House. What first lady placed that order? Rate My Question MOVIES - What 1993 movie, starring Hulk Hogan, had a very similar title to a Michael Keaton movie from ten years prior? CULINARY TERMS - The coagulated form of proteins containing trapped impurities that floats on top of a clarified soup is called what? Final Questions INSECTS - What insect, if bitten by, can cause one to develop an allergy to red meat? MATH - What are the first seven digits of Pi? MOVIE PROPS - Which notorious prop seen in Pulp Fiction was personally owned by director Quentin Tarantino before filming began? Upcoming LIVE Know Nonsense Trivia Challenges March 16th, 2022 - Know Nonsense Challenge - Point Ybel Brewing Co. - 7:30 pm EDT March 17th, 2022 - Know Nonsense Trivia Challenge - Ollies Pub Records and Beer - 7:30 pm EDT You can find out more information about that and all of our live events online at KnowNonsenseTrivia.com All of the Know Nonsense events are free to play and you can win prizes after every round. Thank you Thanks to our supporters on Patreon. Thank you, Quizdaddies – Gil, Brandon, Adam V., Tommy (The Electric Mud) and Tim (Pat's Garden Service) Thank you, Team Captains – Matthew, Captain Nick, Grant, Mo, Jenny, Rick G., Skyler, Dylan, Lydia, Gil, David, Aaron, Kristen & Fletcher Thank you, Proverbial Lightkeepers – Trent, Justin M., Robb, Rikki, Jon Lewis, Moo, Tim, Nabeel, Patrick, Jon, Adam B., Ryan, Mollie, Lisa, Alex, Spencer, Kaitlynn, Manu, Luc, Hank, Justin P., Cooper, Elyse, Sarah, Karly, Kristopher, Josh, Lucas Thank you, Rumplesnailtskins – Issa, Nathan, Sai, Cara, Megan, Christopher, Brandon, Sarah, FoxenV, Laurel, A-A-Ron, Loren, Hbomb, Alex, Doug, Kevin and Sara, Tiffany, Allison, Paige, We Do Stuff, Kenya, Jeff, Eric, Steven, Efren, Mike J., Mike C., Mike. K If you'd like to support the podcast and gain access to bonus content, please visit http://theknowno.com and click "Support." Special Guest: Skyler Denison.

"One becomes two, two becomes three, and out of the third comes the One as the fourth.” That's the most famous axiom attributed to Mary the Jewess, who, it's said, is the first known alchemist of the Western world. She is known to have invented processes and apparatus that went on to be used for centuries, both in and out the scientific community – in fact one of them, you may have used in your home kitchen. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

This week we are off to Napa Valley with Ina and Jeffrey! (They rented a HOUSE!) On the menu is roasted asparagus and prosciutto with easy Hollandaise sauce, porterhouse steaks with the dashing Tyler Florence, and a fabulous no cook picnic with treats from the Ferry Building in San Francisco. Ina spends the day shopping, Jeffrey spends the day "writing his book" and perfecting the perfect blend for Ina. Everybody wins!