Podcasts about Italian beef

Pop's Italian Beef & Sausage (“Pop's Beef”) has been a Chicagoland favorite for more than 45 years. The original Pop's Beef store, located at 7153 W 127th Street in Palos Heights, IL, was opened March 24th, 1980, as a small family-run sandwich concept operation. Today, it is a successful franchisor with 17 locations.  “I was born in the business,” says Kacie Dancey, the eldest of founder Frank Radochonski's four children. A University of Illinois graduate with a degree in finance, she worked in wine sales after college for two years before returning to her family's restaurant as a manager. Kacie is now the concept's vice president of operations. Pop's Beef menu offering includes freshly made sandwiches, sausage, burgers, salads, and hot dogs. Its house special, a marinated, warmed, and thinly sliced beef sandwich, is available in a variety of sizes. “We are successful because of our commitment to consistent high quality and reasonable pricing,” says Kacie. Kacie explains how she and her team overcame poorly structured early growth to create an expansion program that is flexible and successful. "We have learned from the loosely organized licensed units we had at first,” she says, adding that the business now oversees franchisees with freestanding locations, shopping center units, and convenience store kiosks. "I live by our marketing slogan, ‘Don't Worry, Beef Happy,' and spend my time between the company-owned training unit and visiting the many franchised locations,” says Kacie. Pop's Beef's short-term plan includes their continued commitment to improve operations while integrating technology into product management and marketing.

Portillo's is entering the breakfast space, rolling out a breakfast menu at five of its locations – and, yes, you can get an Italian beef in the morning now, too. For their breakfast twists on Portillo's classics, you can try a Polish sausage egg sandwich and a chocolate cake donut. Reset team members try select items. For a full archive of Reset interviews, head over to wbez.org/reset.

Comedian, actor, writer, producer, Ike Barinholtz is our hilarious guest, we have pizza news, and the topic is...GARLIC KNOTS".Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running POINT and is starring in Apple TV's The Studio. it's Ike Barinholtz!Ike Barinholtz is a comedian, actor, writer, director, and Celebrity Jeopardy winner. He was a cast member on MADtv for 5 seasons, was a writer and actor on the Mindy Project, an actor in Eastbound and Down, co-wrote the film Central Intelligence, was in the films Neighbors and Neighbors 2, helped produce write and star in the History of the World Part 2 along with Mel Brooks, was a voice on the Simpsons, co-created and wrote for Netflix's Running Point and is starring in Apple TV's The Studio.Ike discusses his love of all things Chicago, a hilarious run-in with Mike Ditka, and why Michael Jordan is the pizza of basketball players. Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

Description: On this episode of the Nonsense Podcast, we put our Chicago roots to the test with a brutal “One's Got to Go” featuring the city's most iconic sandwiches: Jim Shoe, Gyro, Breaded Steak, and the Italian Beef. Henvincible dares to say the Italian Beef isn't all that, while FNBob thinks some sandwiches are just doing too much. Then, reality hits as we talk about truly feeling our 30s—aches, pains, and struggling to find time for fun. We also break down our new short-form series, Shot of Nonsense, where we argue ridiculous topics in three minutes or less (after taking a shot, of course). FNBob hypes up his jam-packed week of concerts with Kelly, dragging Henvincible along for the ride. Finally, FNBob delivers a fiery rant on Dragon Ball Super and God of War, claiming they've ruined Broly and Kratos by making them too soft. He misses the days when they were just unstoppable forces of destruction! Highlights:

An anxiety pulling up of my socks, with Martin Johnson We continue to mine our families for quality cider content, and this time it's Albert's turn to provide a relative, in the shape of his fellow @rosscider maker, @yewtreepeterstow supremo and, coincidentally, brother, Martin Johnson. We discuss the running of a perfect cider pub, and everything Martin has done to transform the Yew Tree into just that. Storage and service of cider, how to get drinkers to give new things a try and bringing cider together with food. (Stand by for a wet sandwich supper club now that Albert has rightly fallen for the mighty Italian Beef). Featuring a swathe of Broome Farm ciders as you'd expect, we test Albert's knowledge of his own batches and discover just how hard we can plug Ross-on-Wye.

Listen to Erika L. Sanchez and the No Chingues crew talk about all of the day's chingaderas:  ·     Bird Shit, Erika, and Other Compulsive Liars ·     Chicago's Eagle Man ·     Erika's Chicago Accent is a Wet Beef to the Ear ·     Jag-Offs ·     Lyrics ·     Reaching Foul ·     The Homie, Diareet ·     Ultimate Mexican Nickname: Simba ·     Salamandria, Damp YouTube Sensation, AND Humble Wife ·     AskJeeves.Edu ·     The Ultimate Love Triangle: Doctor Dog + Salamandria + Roddy ·     Right Wing “Comedians” and Alternative Laughs ·     Machine Gun Kelly ·     2024, Good Riddance ·     Resolutions ·     Aldis Nuts ·     Windshield Washer Fluid Journey ·     Democrats Learning Bad Lessons ·     Racism and Health Insurance ·     Healthcare and Profit Motives ·     Libraries ·     RIP Bed, Bath, Beyond ·     Positive Vibes Only…(But Positive Vibes Cause Cancer) ·     Netflix's 100 Years Of Solitude ·     El Chavo-Inspired Mexican Soccer Jersey ·     Before We Get Sent to the Camps, Let's Have a Cappuccino ·     What Are You Gonna Do When We're Dead? We have no idea what we're doing... but we're keeping it moving with the unearned confidence of a mediocre White man! ¯_(ツ)_/¯ Listen, subscribe, share, and leave a five-star review! (or go to hell). Follow The No Chingues Crew on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Threads⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, BlueSky, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠. Martin Malecho – BlueSky TikTok, Threads

Send us a textIn our latest episode, we welcome Mike Duszynski, also known as Chicago Mike. Mike graciously brought a taste of Chicago to the podcast by sharing his interpretation of the classic Italian beef sandwiches. He even arranged for ingredients to be flown in from Chicago specifically for our tasting pleasure. Our conversation covers his experiences growing up in Chicago, witnessing Michael Jordan's performances, and life as a young man in the city. We pose the question: what is the greatest sandwich of all time? The responses may surprise you. We also engage in a comparative analysis of cuisines from various cities to determine how they measure up to Chicago's renowned food scene. Food enthusiasts will undoubtedly appreciate the discussions presented in this episode.Support the show

Join host Lou Diamond in this captivating episode of Thrive Loud as he sits down with Josh Zuker, co-founder and CEO of Pytheus Energy. In an engaging discussion blending innovation, technology, and personal anecdotes, Josh takes us through his unique journey. Discover how Josh utilizes AI and machine learning to revolutionize oil and gas production, enhancing efficiency and output, especially through the innovative handling of "stripper wells." Learn about Josh's sustainable approach to Bitcoin mining using flare gas, a strategy reducing costs and enhancing environmental benefits. Lou Diamond rounds out the conversation by delving into Josh's thoughts on the future of energy, the evolving cryptocurrency space, and his philosophy on derisking in both business and personal life. Follow Us:

Ryan Argast of Marina City returns to Car Con Carne for Italian beef sandwiches at the iconic Johnnie's Beef. We eat the beefs while wearing rubber exam gloves, but I swear it's normal behavior. We spent some time chatting about the new Marina City EP, Reflections, another big step forward for the band. Start with “I'm So Broke” … you'll thank me for it later, I swear.   We also talk about Argast's run on “The Voice” earlier this year. He should have gone farther.   ## Car Con Carne is sponsored by Easy Automation. Safety and security are things you and I want, need and expect. What if you could always come home to a well-lighted house knowing that you and everyone inside were safe?   Or know that the package you were waiting on was delivered and secured.   Embrace the future of smart living. Empower your home with intuitive control. Call Dan at Easy Automation for a free, no-hassle quote. 630-730-3728. Or visit easy-automation.net.  See omnystudio.com/listener for privacy information.

Annie duikt in Zout, Vet, Zuur, Hitte – de kookchemie die elke kok zou moeten kennen. Met de basiskennis van Samin Nosrat kook je beter en losser. Jeroen liet zich inspireren door The Bear: de Netflix serie over een fine-dining chef die de sandwichzaak van zijn broer runt. Daar komt het iconische Italian Beef broodje voorbij. Jeroen ging op zoek naar het perfecte recept. Mét handige shortcuts, voor wie meteen wil proeven hoe Chicago smaakt.Tot slot zet Jonas zijn tanden in de wereld van verse tortilla's. Na wat misbaksels heeft hij nu eindelijk de techniek onder de knie, en hij legt uit hoe je deze smaakmakers thuis zelf maakt. Ideaal voor een doordeweekse taco-avond – mits je het juiste maismeel in huis haalt, natuurlijk.ShownotesBij elke aflevering maken we uitgebreide shownotes, met informatie uit de podcast en links naar recepten. De shownotes staan op: watschaftdepodcast.com.Word lid van de BrigadeAls lid van De Brigade krijg je een advertentievrije podcast met exclusieve content, toegang tot onze online kookclub, kortingen, winacties en steun je de podcast. Word lid via: petjeaf.com/watschaftdepodcast.Zie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Dining Editor for Chicago Magazine Amy Cavanaugh joins Bob Sirott to talk about some of Chicago’s hottest restaurants for the month of October, including Beity and Santa Masa Tamaleria. She also shares details about how the Italian beef sandwich is recognized nationally due to success of “The Bear,” and Chicago’s top ten Italian beef sandwiches.

Stoking the Fire Sharon Speedway adds weekly racing in 2025. USAC Passing Master award decided. James McFadden headed back across the pond. Trophy Cup @ Tulare Thunderbowl is up next out west! Dirt Track World Championship is this weekend at Eldora Speedway. The championship for the Lucas Oil Late Models will be decided. Social media of the week "The Draft" (Ends around 20:00 mark) Feature Finish WoO sprint cars @ Lincoln Speedway for the Keystone Showdown High Limit Racing - Midweek money championship, Diamond Classic, All-In Championship weekend Super Dirt Week 52 @ Oswego Speedway Lucas Oil Late Models @ Brownstown for the CJ Rayburn Memorial & Jackson

A little on the NL wild card race....Chicago v Philly for sandwich supremecy....Back to the Future's glaring holes....hot time traveling destinations...looking back at week 2...

Reposted from Let It Rip: The Bear 'Cast, which you can find and subscribe to at: podcastica.com/podcast/let-it-rip-the-bear-cast —We made a chicken, we named some chefs and talked about the Smashing Pumpkins.Articles we discussed…https://www.cbr.com/the-bear-jon-bernthal-best-guest-star/https://english.elpais.com/culture/2024-08-21/liza-colon-zayas-from-the-bear-the-backbone-of-the-united-states-has-always-been-black-and-brown-people.htmlhttps://www.hollywoodreporter.com/tv/tv-features/the-bear-gillian-jacobs-interview-season-three-1235935286/https://www.bonappetit.com/story/chef-cameos-the-bear-season-threeWhat we cooked…https://www.masterclass.com/articles/how-to-truss-a-chicken-with-chef-thomas-kellerhttps://www.alisoneroman.com/recipes/anchovy-butter-chicken-with-chicken-fat-croutonshttps://www.rivercottage.net/recipes/potato-dauphinoisehttps://cooking.nytimes.com/recipes/1024345-white-chicken-chiliAwesome Edmonton culinary shopshttps://knifewear.com/pages/edmontonhttps://silkroadspices.ca/All the music from The Bear can be found at this Radio Times articleMusic is Jump to the Top and Grizzly by Leva. Podcast artwork by the amazing Randy Stevenson.Next up: we're going to make an Italian Beef and we'd love to answer your questions.You can email or send a voice message totalk@podcastica.comOr check out our Facebook group, where we put up comment posts for each episode, atfacebook.com/groups/podcastica

This episode is sponsored by Stick. Turn Texts Into Profits for Your BusinessSpread your message fasterBoost slow days with incentives Reward your regularswww.connectwithstick.com

On today's episode, we sit down with Mark "Schmiddy" Schmid, a true Californian at heart. Schmiddy shares his inspiring journey and delves into his innovative company, MOOP (Matters Out Of Place). Discover his passion for environmental stewardship and learn about his mission to raise awareness about the importance of picking up trash and caring for our planet, particularly our oceans. Tune in to hear Schmiddy's insights and discover how we can all contribute to a cleaner, healthier world. In addition, we explore Tony's famous Italian Beef recipe. Tony masterfully combines a unique blend of ingredients with a succulent chuck roast, which is gently braised over time to achieve a deliciously tender dish. This culinary delight is perfect for savoring with family and friends. Don't miss this episode filled with inspiration, great stories, and mouth-watering flavors. LINKS/RESOURCES:  Blog post: https://www.secondactscratch.com/post/born-braised-with-schmiddy  

The boys are back with part two of our celebrity brand spirits tasting, this time with Rum. Learn about a brief history on how rum is made and they talk favorite bottles, before opening a couple of celebrity brand rums. Spoiler Alert: Mason might have found his new favorite rum. Question of the Day: What is your favorite rum or rum cocktail? Thank you to our sponsor, Shoe's Pizzeria: While we are speaking of rums with a reputation, we had someone on the podcast last time with quite the reputation. Mr. Shoe aka Chris aka my dad was on the podcast and we got to hear some of his favorite items to eat at Shoe's Pizzeria. I would have to agree with his choices, however I think he is missing out big time. Mason, you know what would really round out his ‘perfect meal'? Shoe's Ranch or Blue Cheese Dressing. They are the perfect accoutrement to go with their spicy chicken wings and crispy pizza. Both made in house and the best in the midwest. Go check them out, Shoe's Pizzeria located at 3300 N. Calumet Ave in Valparaiso, Indiana. Go tell Chris that you heard episode 66 of The Assemblage Beverage Podcast and you want a beer with your Italian Beef. --- Support this podcast: https://podcasters.spotify.com/pod/show/assemblagebeveragepodcast/support

This week on Blab Rats, Host and Producer show you a southside classic: Italian Beef. The show where they eat Italian Beefs, while being italian, having beef, and discussing theoretical Italian Beefs in history. Can you guess who is going to be this weeks Italian Beefcake of the Month? Tune in to find out!

 “The Bear” has catapulted the Italian beef sandwich — and also Chicago’s dining scene — into the national conversation.

POLITICO's Sam Stein is our guest, there's pizza news, and the pizza topic is: "is New Haven, the pizza capital of America?"Sam Stein is Deputy Managing Editor for Politics at Politico. He is a former politics editor for the Daily Beast and the senior politics editor for the Huffington Post. Sam is a regular contributor to MSNBC and a native to the New Haven area of Connecticut.We talk about how Sam got on this program by trolling our guest (his friend) Amanda Terkel (NBC), how pizza plays a role in campaigns and on Capitol Hill, New Haven pizza, and what happens when your favorite place expands, does it ruin your experience? This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join the boys this week as we bring you this weeks dose of BBQ and nonsense. It is smoker's choice this week brought to you by @MyMonthlyCigars and @FahKingGoodCoffee. This week on The Rubdown Scott(his significant other) made some delicious Italian Beef with the famous Louie's Italian Beef Seasoning from Louie's BBQ Supply Co.! It was very unique in the best way possible. Come on in, light one up, and hang out a while.

NBC News' Christine Romans is the guest, there's pizza headlines, and the pizza topic is: "the Pizza Subway Connection".Christine Romans is NBC News' senior business correspondent. She spent over 20 years at CNN where she ended up anchoring both On the Money, and Early Start. Last year it was announced she was moving to NBC. You can now see Christine's reporting across NBC News, including the TODAY Show, NBC Nightly News with Lester Holt, NBC News NOW, NBCNews.com, as well as on MSNBC. She's the author of 2015's “Smart is the New Rich: Money Guide for Millennials”.Christine regales the guys about working with her siblings at Happy Joe's Pizza in Le Claire, Iowa. She tells pizza tales from the Quad Cities in Iowa, to the trading floors of the New York Stock Exchange. We are totally onboard with her starting her own pizzeria. This podcast is brought to you by Ooni Pizza Ovens. Go to Ooni.com for more information.Follow us for more information!Instagram: @pizzapodparty @NYCBestPizza @AlfredSchulz4Twitter: @PizzaPodParty @ArthurBovino @AlfredSchulzTikTok: @thepizzapodpartyThreads: @pizzapodparty @NYCBestPizza @AlfredSchulz4

What’s as “Chicago” as Italian Beef, deep dish and tavern style pizza? Giardiniera. And if you love giardiniera, there’s a home grown business with a recipe that tops Kevin Powell’s list of favorites. Kevin and Michael Piff talk with Chicago Pepper Bros. owner Thomas Romano on the Chicago’s Very Own Eats podcast. They talk about […]

This week, we replay our award-winning episode inspired by the food in FX's "The Bear". We get to the meat of the matter on how family can be the secret ingredient to creating (what we think) is the world's greatest Italian beef sandwich.Get a 14-day free trial for an America's Test Kitchen digital subscription at atkpodcast.comTry making an Italian beef sandwich at home with our foolproof recipe.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

 “The Bear” has catapulted the Italian beef sandwich — and also Chicago’s dining scene — into the national conversation.

John Carruthers has been very busy since Kevin Powell and Michael Piff last talked to him on Chicago’s Very Own Eats. The Crust Fund Pizza proprietor continues to make and sell pizzas for Chicago area causes from his alley. He competed on Chopped and represented Chicago tavern style pizza very well. He participated in Steve […]

The holiday week is a good time to share a couple of interviews about new items on Zouk's patio and the first expansion of The Golden Steer in decades. Al, Gemini and Rich share several restaurant experiences in the past week, including yet another great breakfast place and a 'Spukie,' a Chicago-inspirated Polish dog and Italian Beef. And Al shares the Facebook post that inspired hundreds of shares and likes: his 'post-game' comments on Formula One's visit to Las Vegas, and what F1 needs to do to make it a more inclusive experience. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mike Stephen talks to Crista Noel of the Women's All Points Bulletin and learns about a new film that brings attention to the issue of law enforcement abuse of women called Poetiq Justiz, chats about making music with local singer-songwriter Pierce Crask and revisits the joys of the Italian beef sandwich.

To kickoff National Pizza Month properly, Lou Malnati’s and Portillo’s teamed up again to bring back the Lou Malnati’s x Portillo’s Italian Beef Deep Dish pizza. Lou Malnati’s owner and chairman Marc Malnati joins Kevin Powell and Michael Piff on the Chicago’s Very Own Eats podcast to talk about how the collaboration between the two […]

we talk the Sandwich Fair, Vacuums, and of coarse the Britny Spears knife dance lets Go!!! and we talk about Pat Goodes new banger (Jealousy) with his band Junkyard Jet

What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own.  Dave Beran, today's guest, had a very unique way of finding his voice in food. In fact, he was given the rains of a Chicago restaurant that would completely change every four months. That restaurant was aptly called Next, and it is a restaurant that pushes the imagination and boundaries of what our industry can do. Next would lead him to find his own style and voice, and ironically, after loathing the 1910 bistro menu Next began with in 2011, it led him down a path to where he is today, cooking in Santa Monica with his critically acclaimed Pasjoli, an elevated French bistro where they cook food that is rooted in Southern California but inspired by the markets of Paris. Here's what else was talked about: How the name of the restaurant came to fruition When Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014 Dave's introduction into the industry as ”Toast Boy” Working for chef Michael Tramano at Tru in Chicago The intricacies of Pommes Soufflé  Getting a job at Alinea restaurant and why they start cooks as a food runner How his mentor, Chef Erick Williams of Virtue, helped guide him The day they got a call from Chef Grant Achatz telling them he had cancer The relearning process after Chef Achatz came back to the kitchen after receiving treatment How Alinea changed the game for modern food in America When he decided to open Next, and why there were 20,000 names on the list for reservations when they opened The moment he started to find his own perspective in food Opening his tasting menu-only restaurant, Dialogue Training actor Jeremy Allen White at Pasjoli to prepare for his lead role in The Bear  Eli and Dave w poetic about Chicago's Italian Beef sandwich! How they cook at Pasjoli and use old school techniques when roasting meats Why teaching his team so important to him and why he even opens the financial books for his team to learn and empower them A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com    

After a few weeks of dark content, Alyssa thought we could use some fun so she tells John Zinn about the history of Chicago's most famous foods and beverage. That's right we talk Hot Dogs, Pizza, Italian Beef, and Malort. Have Fun! Also, subscribe, leave a five-star review and tell your friends. Show Notes: Eater: Anthony Bourdain's Most Memorable Chicago Quotes The Wiener Circle Twitter Video: Ed Sheeran works at The Wiener Circle Jeppsons'Malort Twitter Chicago Dog Thrillist: A History of the Esteemed Chicago-Style Hot Dog Block Club Chicago: A Short History Of Chicago-Style Hot Dogs (And Why We Love Them So Much) NY Eater: The Chicago Dog Floodgates Have Opened The Chicago-style hot dog: ‘A masterpiece' The Reader: Why is there no ketchup on a properly made hot dog? NBC Chicago: Vienna Beef to reopen former Bucktown factory with restaurant, headquarters, retailers and more Italian Beef: NPR: How Chicago came to love the Italian beef sandwich LA Times: This Chicagoan explains why true Italian beef is so hard for other cities to get right NPR: How Chicago came to love the Italian beef sandwich Chicago Tribune: Three generations of beef Chicago Reader: Who invented Italian beef, and why can't you get it outside of Chicago? NBC Chicago: The New York Times posted an Italian Beef recipe, and it's caused an uproar among Chicagoans Pizza: BBC: The deep rooted history of Chicago's deep-dish pizza BBC: The deep rooted history of Chicago's deep-dish pizza Chicago Tribune: Family's stuffed-pizza dynasty began with a fight Pizanos' History Chicago Tribune: WHO INVENTED DEEP DISH? Malort: Thrillist: 19 Things You Didn't Know About Jeppson's Malört Food & Wine: Chicago's Malört Liqueur Is Both Off-Putting and Excellent Chicagi Tribune: After 30 years, Malort is home. Production of the bitter liqueur returned to Chicago this week. Chicago Sun-Times: What drink asks 'are you man enough?' Chicago Sun-Times: Malört's unlikely rise from a joke to Chicago's drink WBEZ: The unlikely rise of Malört as Chicago's drink Socials: Alyssa's Twitter Oh Malort! Twitter Alyssa's IG Oh Malort! IG Oh Malort! TikTok Learn more about your ad choices. Visit megaphone.fm/adchoices

It's not every day that we announce a new cohost on Delicious City, but today's the day! We officially have a third wheel on DC and we are ecstatic to have Dave Wez, aka @feedingtimetv, officially join this podcast. It's a very international podcast this week that's packed to the gills with deliciously entertaining chit-chat.  Here's what else to expect in this episode: Introducing Dave Wez as he gives us a summer update Eli learns what a 302 is in Sea Isle City

 Today Asif and Ali discuss the hit TV show 'The Bear', which recently returned for its second season (2:46). Then, since ‘The Bear' takes place in a restaurant, in the second half, they discuss food poisoning. They start off by discussing the background of the show and how it is based on a real restaurant in Chicago. Asif then asks Ali about how well the show represents real-life restaurant kitchens. The guys then take a brief digression on the history of Italian Beef sandwiches in Chicago. The guys then give their thoughts on the show, including the amazing episode 7. Then the guys discuss food poisoning (30:42). Asif defines the terms and talks about how common it is. He then discusses the major foods that can give you food poisoning as well as the main virus, bacteria and parasites that cause it. They then discuss how some food poisoning can take days or even weeks to develop. Asif then talks about the treatment as well as steps that can be taken to prevent food poisoning.    The opinions expressed are those of the hosts, and do not reflect those of any other organizations. This podcast and website represents the opinions of the hosts. The content here should not be taken as medical advice. The content here is for entertainment and informational purposes only, and because each person is so unique, please consult your healthcare professional for any medical questions.    Music courtesy of Wataboi and 8er41 from Pixabay   Contact us at doctorvcomedian@gmail.com   Follow us on Social media: Twitter: @doctorvcomedian Instagram: doctorvcomedian   Show Notes:  A Conversation with the Guy Who Created The Bear: https://www.esquire.com/entertainment/tv/a40681092/the-bear-creator-christopher-storer-interview/ The Woman Behind ‘The Bear,' Summer's Hottest TV Show: https://www.thedailybeast.com/obsessed/the-woman-behind-the-bear-summers-hottest-tv-show 'The Bear's Culinary Producer Says Her Work Was 'Super Healing' After Real-Life Family Trauma: https://people.com/food/the-bears-culinary-producer-says-her-work-was-super-healing-after-real-life-family-trauma/ How Chicago came to love the Italian beef sandwich: https://www.npr.org/2022/07/16/1111868465/chicago-italian-beef-the-bear Food poisoning-caused gastroenteritis: https://www.medicalnewstoday.com/articles/154555 Food Poisoning Symptoms: https://www.cdc.gov/foodsafety/symptoms.html

The hit show “The Bear” dropped a new trailer this week ahead of its highly anticipated return for season 2 next month, and it's got us hungry for a good old-fashioned Chicago Italian beef sandwich. Longtime food critic Kevin Pang has eaten his share of juicy sandwiches, but he wanted to know how to turn a good Italian beef into the best Italian beef. Pang sets out to answer this question in his podcast “Proof” from America's Test Kitchen and he told us in January what he found. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Interested in advertising with City Cast? Find more info HERE  Learn more about your ad choices. Visit megaphone.fm/adchoices

Matt and Matt recap EB's last tailgate and the end to the Marist season.  We noticed someone was particularly quiet during the recap.  Plus, Cakes' enormous tree needs to be cut down.  Listen to us trick him into getting it removed.  "Extreme Showers" are all the rage with millenials.  Drab aka "Shower King" pioneered the trend.

Matt and Matt recap EB's last tailgate and the end to the Marist season.  We noticed someone was particularly quiet during the recap.  Plus, Cakes' enormous tree needs to be cut down.  Listen to us trick him into getting it removed.  "Extreme Showers" are all the rage with millenials.  Drab aka "Shower King" pioneered the trend.

This week we look back at the victory over Brighton and discuss some fortunate calls from VAR that actually worked in Spurs favour for a change. We discuss all the goals and the action as Heung Min Son becomes the first Asian player to score 100 Premier League goals. We discuss the deficiencies in our play and ask whether anything has changed since Conte has left? There was some Italian Beef on the sidelines too as the coaches get red carded and much more. Thanks for tuning in. COYS

Its early season 10.  Things are different.  We start each show talking about things that make us smile, bring us joy.  We talk about NERF guns and Fred Durst in the very same episode.  Look, the show is evolving. Time will tell if the results will be more Cocaine or Annihilation bear. Get some cool […] The post Geek Cast Live 10.435: Italian Beef Quest appeared first on Geek Cast Live.

Its early season 10.  Things are different.  We start each show talking about things that make us smile, bring us joy.  We talk about NERF guns and Fred Durst in the very same episode.  Look, the show is evolving. Time will tell if the results will be more Cocaine or Annihilation bear. Get some cool […] The post Geek Cast Live 10.435: Italian Beef Quest appeared first on Geek Cast Live.

Kevin gives City Cast Chicago host Jacoby Cochran a behind-the-scenes look at the making of our Proof episode on the World's Greatest Italian Beef. Catch City Cast Chicago every weekday and wherever you get your podcasts.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, we're bringing you a podcast by our friends over at America's Test Kitchen called "Proof." Each episode, host Kevin Pang tags along with a reporter as they unearth stories about the history, humanity, and unexpected moments about the foods we love. In this episode of "Proof," host Kevin Pang is the reporter, and he takes on the challenge of creating the world's greatest Italian beef sandwich, inspired by the hit TV show, "The Bear." You can listen to Proof wherever you get your podcasts. Enjoy! Learn more about your ad choices. Visit megaphone.fm/adchoices

After the success of “The Bear,” Chicago's Italian beef sandwich is having a moment. Longtime food critic Kevin Pang has eaten his share of juicy sandwiches, but he wanted to know how to turn a good Italian beef into the best Italian beef. Pang sets out to answer this question in the latest episode of his podcast “Proof” from America's Test Kitchen and he shares what he found. Some good news: Celebrate the five-year anniversary of Sleeping Village in Avondale. Want some more City Cast Chicago news? Then make sure to sign up for our Hey Chicago newsletter.  Follow us @citycastchicago You can also text us or leave a voicemail at: 773 780-0246 Learn more about your ad choices. Visit megaphone.fm/adchoices

One of the hottest TV shows of the past year was FX's The Bear, about a fine-dining chef who takes over the family Italian Beef sandwich business in Chicago. Host Kevin Pang is a former food critic in the Windy City, having consumed hundreds of Beefs. In this episode, Kevin attempts to engineer the World's Greatest Italian Beef sandwich. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On this episode of X-Ray Vision, Jason Concepcion and Rosie Knight ingest some heart-shaped herb! Starting in the Airlock (1:58), Jason and Rosie dive deep (deeep) into the waters of Talocan, the streets of Boston, and, of course, the jungles of Wakanda for Black Panther: Wakanda Forever, recapping the film and discussing breakout performances, Shuri's character arc, and more. Then, in a return of the Omnibus (54:22) Jason – with Rosie's Footnotes™ – unpacks the origins of Afrofuturism in and out of comics. In the Hive Mind (1:13:08), X-Ray Vision is thrilled to welcome Eve L. Ewing – author, academic, poet, and writer of the acclaimed Ironheart comics – to discuss how comics led to her birth, the joys and struggles of writing, attempting to draw, seeing Riri Williams come to life on screen, and much more.Tune in every Friday and don't forget to Hulk Smash the Follow button!Follow Jason: twitter.com/netw3rkFollow Rosie: IG, Letterboxd, IGN author page, Nerdist author pageJoin the X-Ray Vision DiscordFollow Crooked: twitter.com/crookedmediaThe Listener's Guide for all things X-Ray Vision!Check out more of Eve's amazing work at her website!Ironheart Vol. 1: Those With Courage – By Eve L. Ewing, Luciano Vecchio, Kevin Libranda, and more.Jan Švankmajer – Czech multimedia artist, whose work has included stop motion animation.How to Write an Autobiographical Novel (2018) – Written by Alexander Chee. Available here.‘The Case for Reparations' (2014) – An essay by Ta-Nehisi Coates for The Atlantic.The Bear (2022) – An FX on Hulu series created by Christopher Storer set in a flailing Italian Beef sandwich shop in Chicago.Reginald Hudlin – Director, screenwriter, comic-book writer, producer and more, known for a multitude of projects alongside his brother Warrington.Ms. Marvel Team-Up (2019) – Written by Eve L. Ewing, pencils and inks by Joey Vazquez, colors by Felipe Sobreiro, letters by Clayton Cowles.And for those of you interested in learning more about Afrofuturism, the Smithsonian's National Museum of African American History and Culture will be launching a major exhibition on the subject in March, 2023. Put it on your calendars.

Happy Belated Fireworks Day! The guys (and Demaris) are back at Compound Rory, working on "independence" day. They start off discussing why Mal declined his invite to Michael Rubin's party in the Hamptons, and ask him to explain his personal vendetta against all white parties. Rory insists the R&B guys can thump better than the rappers, and Demaris presses the guys on why they ignored her messages in the group chat. They address R.Kelly and Ghislaine Maxwell's sentencing,  as well as the legendary battle between Omarion and Mario, while Mal tries to convince the team that B2K is one of the greatest groups of all time. They also give their opinions on P Valley's same-sex scene criticism, new music, Dr. Dre's new music and more!