Podcasts about jaunita

The guys bring Aaron Scott back into the studio to answer some hard questions. Aaron brings "Red Hot Blues" and "Laura Lynn Cottage Cheese", a beautiful pairing. He then introduces "Jaunita's: Chilipeño Corn Chips", a Portland delicacy. Finally he unveils the Road Trip Special: Dr. Pepper and Pretzel Cheddar Combos. Other topics include: Pete debunks prunes. As always you can email us at Johnnysgotsnacks@gmail.comConsider joining our Patreon at Patreon.com/johnnysgotsnacks@Johnnysgotsnacks on instagramTheme music "More Snacks Please" by Matthew Nielson, check out his other work at https://www.matthewnielson.com/“Totally Accurate” music from #Uppbeat (free for Creators!):https://uppbeat.io/t/jonny-boyle/happy-like-larryLicense code: IHSL10Z4EM8QNPWD

Jasman Rolle is a Christian creative coach with a heart to see others excel in their areas of giftedness. Jasman is a graduate of Taylor University in Upland, Indiana, with a degree in Music Marketing. Jasman is an international-award-winning songwriter and has worked in a number of capacities within the Music industry. He is the founder of Purposed 365 and Higher-Level Agency and currently serves as the Director of Communications for One One 7 Entertainment and also serves as part of the artist management team at Noble Management. Author, speaker, vocalist and life coach, Juanita Rolle is a woman working in her purpose. Keep reading...

It's time for the big info dump section where Hiro goggles into his office and learns all about ancient religious history, Sumer, the Deuteronomists, and the origins of language. He has an illuminating chat with Jaunita, who is headed on a dangerous mission to Oregon. Meanwhile, Y.T. meets up with Ng to go on a special mission for the Mafia.

This week on the pod, we journey to the Black Sun in the Metaverse, delve into Hiro's backstory, his history with Jaunita and Da5id, and encounter the titular Snow Crash for the first time. Also, Y.T. makes a daring escape.

Billy Madison Welcome to The Guys Review, where we review media, products and experiences.  **READ APPLE REVIEWS/Fan Mail**Mention Twitter DM group - like pinned tweetRead emails Billy MadisonWritten by:  Tim Herlihy and Adam Sandler Directed by: Tamara Davis (she also directed Half Baked, a bunch of music videos, and tv shows) Starring:Adam SandlerBradley WhitfordJosh MostelBridgette WilsonNorm MacdonaldDarren McGavin Released: February 10, 1995 (almost exactly 10 years after our previous film, The Breakfast Club, released February 15th, 1985) Budget: $10M ($17.9M 2021) Box Office: $51.5M ($47.3M 2021) worldwide Ratings:   IMDb 6.4/10 Rotten Tomatoes 42%Metacritic 16% Google Users 88% In 1995 Adam Sandler was nominated for the MTV Movie Award of Best Comedic Performance, against:Tim Allen – The Santa ClauseTom Arnold – True LiesJim Carrey – The MaskJim Carrey - Dumb and DumberAdam Sandler – Billy Madison Jim Carrey – Dumb & Dumber won First time you saw the movie? Plot:We open with Billy floating in a pool, obviously fucked up, worried about ultra violet rays, when he consults with his friends about something he was supposed to do that day... he recalls it's nudie magazine day. He takes off to the front gate, running over the landscaping as he goes. Excited at checking out he latest copies of Shemale fiesta, women over 80, and he favorite, drunk chicks... When he then spies his nemesis, a giant penguin (SOUND 2). He chases the penguin to the house, where a bunch of guys in suits are watching him trying to catch the imaginary penguin, and collapses. Jaunita the maid, collects him and sends him off to get ready for dinner, commenting he's a fine piece of ass, as the business men wait to eat dinner. Billy is having an argument in the shower about if shampoo or conditioner is better (SOUND 3). He crashes the dinner, and yells at Eric when he starts making weird faces at him (SOUND 4). At a burger joint, he laments about getting yelled at, while Eric, Carl, and Brian discuss the future of Madison Hotels. Billy, Frank, and Jack are shown putting dog shit in a bag, and lighting it on fire, laughing at Old Man Clemmons when he steps on it, calling the shit, poop. Back at the house, Brian tells Billy that he's going to give the company to Eric, but Billy objects. Brian explains he paid for Billy to pass throughout his school career, but now regrets it, and he leaves. Billy follows and proposes that he go back to school, first through twelfth grade, two weeks per grade, and if he passes, he gets the company. Eric, of course objects, but Brian takes him up on it. S:-I want to know who was in the penguin suit (Chris Mei, his ONLY acting credit on IMDb, apparently now does a weather history podcast...That's all I could find on him).-The director's assistant posed as one of the Drunk Chicks cover girls.-Norm McDonald was actually wasted in the scenes where he appears wasted-Ever done the flaming bag of poop gag to anyone?-Think you could do first through 12th grade again? No level classes. (If they say yes, ask what a chemistry mole is: a standard scientific unit for measuring large quantities of very small entities such as atoms, molecules, or other specified particles). The next morning, Billy is ready for school, (SOUND 5) Billy is dropped off, and immediately starts hitting on Veronica Vaughn. Billy joins the first grade class, and Miss Lippy reads the Puppy who lost his way. As she finishes the book, Billy has some issues with the story about the boy finding the fucking dog. They go outside for dodgeball, and he is immediately tagged out by the First Grade O'Doyle (SOUND 6). After an awkward encounter with Miss Lippy, Billy goes back outside and owns the fuck out of the little shits... I mean the kids. At lunch, Billy threatens to beat a kid for his snack pack, and a brief discussion about the best video games. Some back and forth of Billy in first grade, hitting on a mom, Eric saying he wants to get rid of Billy, Billy is endearing himself to the first graders with fart jokes, and hits on Veronica again, asking if she wants some milk (SOUND 7). Billy draws a blue duck and passes first grade. They have a party for Billy and everyone celebrates. Eric has the janitor spying for him. Billy wins a spelling bee in second grade, and passes second grade and another party. Billy is in Veronica Vaughns third grade class, (SOUND 8) and makes a 69 joke. Veronica isn't taking any of his shit when he makes fun of a kid for trying to read (SOUND 9). He complains to Jaunita about Miss Vaughn, who offers to take off her shirt for him. He goes back to school, but runs out when having to write cursive and doesn't want to go back to school, which he does when Jaunita offers to let him help shave her armpits, which he relents and goes to school; Miss Vaughn isn't there and Principal Anderson is substituting and catches a kid passing a note about him, suggesting he walk his fat ass in to traffic... Similarly to what Tuckers high school teacher suggested he do. Billy gets some valentines from Jennifer, Susan, and Principal Anderson, who is apparently horny, again, like Tuckers high school janitor/uncle. Billy is hanging out with Ernie, who he gets to call Veronica and ask her if she'd ever go out with anyone from class, which she says she wouldn't, and Billy accuses him of blowing it. On a field trip, the kids start messing with the Chris Farleys bus driver, and Billy is double dared to touch Veronicas boobs, which he does, and she double dares him to go sit back down. It's cut away to the bus driver throwing a banana peel out the window. S:-I love that in the trivia, they talk about how when editing the movie, they had to quickly cut away from the kids being hit with the dodgeball, bc Adam Sandler was throwing it as hard as he could. I also read that some of the parents of the kids got upset with him, too.-Thoughts on cursive writing? Do you remember how to make a cursive "z"?-The boob grabbing this today would not fly. Sexual Assault.-Anyone else find it weird he's hanging out with a third grader? On the field trip, Veronica is shown to be warming up to Billy, and he continues to hit on her. Frank, Jack and the bus driver have stolen the kids lunches, so they cut the field trip short. Billy sets a terrible example that peeing your pants is cool (SOUND 10); reminding me to ask Chris when he realized he needed to start wearing depends? As they get on the bus, the bus driver has an awkward exchange with Billy about Veronica (SOUND 11), and cut to another party for passing third grade. Veronica shows up and brings Billy some snack packs. Eric schemes who will help him take down Billy, and focuses on Principal Anderson. Billy and Veronica go to his tent, as they're about to kiss, Carl interrupts them and he warns him about Eric. A musical montage of Billy going though 4th, 5th, 6th, and 7th grade. He mimes making out and feeling up Veronica. Billy is eating with the third graders, when they're brought sloppy joes by the lunch lady. At Billys 8th grade party, Eric approaches Principal Anderson, blackmailing him about his past as a professional wrestler. Billy pulls up to high school in a Trans-am, totally missing the mid-90's aesthetic, and everyone laughs and scoffs at him. High school O'Doyle welcomes Billy, and he begins to make friends with the old losers, now that he's the new loser... Which reminds me, Tucker, what advice would you give Billy for being THE loser in high school? Billy then goes to see Veronica, and she gives him a bit of a moral lesson about being a loser, and how to treat people; which prompts Billy to make a phone call to Danny McGrath, and he apologizes to him for being a dick in high school. Danny forgives him, and removes Billy from the "People to kill list." He puts on some lipstick and lays down... A news story is then shown where Max gives a press conference saying Billy bribed him to pass him, upsetting Brian, who calls off the deal and Eric gets the company. Billy spirals back out of control and gets wasted. He goes to Veronicas house, but she, weirdly, does not want to go light dog shit on fire, but Billy sees the penguin and knows what's going on there, so he leaves; much like Tucker having a woman pick an imaginary animal over him. Veronica shows up the next day and beats the shit out Billy, telling him she believes in him, and motivates him... in to a song/musical number. (SOUND 12) S:-Who would be on your "people to kill" list? The third graders go to Principal Andersons house, asking who is lying... Which prompts him to retract his statement. Billy, Brian, Carl, and Eric argue about who should get the company; with Eric saying they breached the contract, and he says he'll see them in court. Billy proposes an academic decathlon, and Eric agrees. Billy is getting notes from the high school losers, when his locker is stuffed with horse shit, and O'Doyle rules, and Billy predicts the whole O'Doyle family is going down (SOUND 13). In his tent, Veronica is "helping" Billy study... by taking off her clothes as he gets answers correct. This is another benefit of home schooling, right Tucker? Teacher getting undressed when you get questions right, right? But puts them back on when you get one wrong. A montage of Billy and Eric studying, and Billy finishes studying with the Bus driver helping, by taking off his shirt (SOUND 14). The decathlon begins: Eric completes a large equation, Billy writes that eric drinks his own pee... Probably like the Eric that writes us emails, too. Hard to get clean water in Beauregard, so just recycle what you got, right? Billy bakes a cake, and Erics cake is on fire, then Eric catches fire. They race, and Eric wins, like Trey beating Tucker in a foot race. The musical portion, Eric is good. They do a scene from Hamlet, which Billy out performs. The O'Doyles are shown hitting the previously thrown banana peel, and they all go off a cliff to their deaths, chanting O'Doyle Rules,(SOUND 15) and everyone cheers. The final event, Eric does not choose burning dog poo and the human response as Billy wanted, instead, he chooses Reflections of Society in Literature... Which Billy is to give a discussion on how the industrial revolution changed modern novels, and he gets inspiration from Miss Lippy and the Puppy Who Lost His Way... Fade to Billy ending his speech, and the principal (SOUND 16)... Which is how I feel at the end everyone of Tuckers stories. Billy chooses Business Ethics for Eric to discuss, which he can't, so he pulls a gun and demands a new question. As he's about to shoot Billy, Principal Anderson comes out in his Revolting Blob costume, and stops him; but he gets back up, and is about to shoot Veronica, when he's shot in the ass and we see Danny McGrath with the gun, he gives Billy a thumbs up, and takes off. Billy hugs Veronica and cut to graduation. He gives the company to Carl, he wants to go to college and become a teacher, Max hugs him and tells him he's still horny, Billy gets away and he and Veronica kiss, then everyone else kisses also, Miss Lippy and the Clown, Frank and the lunch lady, the losers and the snot mom, Danny and Jaunita, the bus driver and the penguin. Cut to black. The end. S:-The bit where chris farely takes off his shirt... Is that supposed to be real or Billys imagination?-I find it funny that both Bradley Whitford (Eric) and Larry Hankin (Carl) haven't seen this movie. Whitford, doesn't say why he never saw it, but his brother reported that people routinely shout "Business Ethics" at him. Hankin, is not a fan of the film. He disliked the film because he didn't like the type of humor used in the movie, he didn't find Adam Sandler very appealing as a person (saying he found him too crude as well as immature), and his friend was fired from the movie. Overall, funny movie, if you like Adam Sandler movies, this one is a classic. It's shallow, basic, but still funny in a sophomoric way. Even Adam Sandler himself said, "Billy's the closest I've come to playing myself." Web: https://theguysreview.simplecast.com/EM: theguysreviewpod@gmail.comIG: @TheGuysReviewPodTW: @The_GuysReviewFB: https://facebook.com/TheGuysReviewPod/

Nick & Muriel get their second COVID-19 vaccination shot. Hang out with them as they lay around recovering and ask a scientest to debunk conspiracy theories. Check out Jaunita's GoFundMe right here: https://gofund.me/2f002d1b I MISS THE MARIACHI BAND REALLY A LOT -- SHOW INFORMATION Connect with us! We would LOVE to hear from you. Instagram: @HellaInYourThirites Twitter: @HellaInYour30s Facebook: @HellaInYourThirties Youtube: https://www.youtube.com/channel/UC_wABouFCPIVH1ZxmcJ5qQA/featured Email: HellaInYourThirties@gmail.com Leave us a message to be played on-air: (213) 222-6621 If you want to support the podcast and get some sweet bonus content check us out at: www.patreon.com/hellainyourthirties And if want to buy us a beer you can Venmo us at @hellainyourthirties or PayPal us at hellainyourthirties@gmail.com THANKS WE LOVE YOU and you're gonna get a big fat shout-out that's for sure. Looking for Hella In Your Thirties Merch? Check this out: https://www.teepublic.com/user/campfiremedia/albums/42100-hella-in-your-thirties xoxo Nick+Muriel

Dj Val Playing the very best in Gospels Rarest's grooves

In this episode, Kim and Jaunita celebrate 35 years of friendship with lots of stories and powerful insights on the power of friendship in business and how vital it is. Kim Thompson-Pinder – The Extraordinary Word Ninja, Chief Visionary Officer of RTI Publishing and Host of the Author To Authority Podcast Kim did not write for many years after a teacher told her, “She was no good at writing and should stop.” Then, she came to a crossroads and chose to let those painful words go. Since she set her words free, she has gone on to author five books, with two more on the way. Most importantly, Kim started RTI Publishing and has helped over 100 entrepreneurs to become authors and authorities. Kim understands the power of words and cannot wait to share them with you on this show. If you want exclusive training on how to become an authority in your niche, and share your expertise with other entrepreneurs in a fun setting then please join Kim's Author To Authority group on Facebook. www.facebook.com/groups/authortoauthority  See omnystudio.com/listener for privacy information.

In this episode, Kim and Jaunita celebrate 35 years of friendship with lots of stories and powerful insights on the power of friendship in business and how vital it is. Kim Thompson-Pinder – The Extraordinary Word Ninja, Chief Visionary Officer of RTI Publishing and Host of the Author To Authority Podcast Kim did not write for many years after a teacher told her, “She was no good at writing and should stop.” Then, she came to a crossroads and chose to let those painful words go. Since she set her words free, she has gone on to author five books, with two more on the way. Most importantly, Kim started RTI Publishing and has helped over 100 entrepreneurs to become authors and authorities. Kim understands the power of words and cannot wait to share them with you on this show. If you want exclusive training on how to become an authority in your niche, and share your expertise with other entrepreneurs in a fun setting then please join Kim's Author To Authority group on Facebook. www.facebook.com/groups/authortoauthority  See omnystudio.com/policies/listener for privacy information.

WELCOME TO THE HOT SEAT: THE GYALS DEM EDITION WITH MY SPECIAL GUESTS:1 Jaunita, owner of Waisted By Nitahttps://instagram.com/waistedbynita2 Lex, host of The Free Space Podcasthttps://instagram.com/thefreespacepodcasthttps://twitter.com/_lex_is_more_3 Samantha, host of The Real Girlfriend Xperience podcasthttps://instagram.com/sdotmariedatsme 4 Keely, host of the YouTube blog, Life With Keeleyhttps://Instagram.com/lifewithkeeleyhttps://www.youtube.com/user/Gr8organza5 Boss Lady Mel - my do road compadre & bad chargihttps://instagram.com/bssldymw____________________________________________________FIND MY SOCIAL MEDIA: INSTAGRAM:https://instagram.com/thepumpumchroniclespod TWITTER: https://twitter.com/TPPChroniclesYOUTUBE: https://www.youtube.com/channel/UCS3sJxBSPSDNnSecLqVUb9AEMAIL: thepumpumchronicles@gmail.com All podcast episodes streaming on Apple/iTunes podcasts, Anchor, Google Podcasts, Stitcher and SpotifyOutro song: Shabba Ranks - Needle Eye Pum PumSUBSCRIBE, LIKE, SHARE, RATE, REVIEW

WELCOME TO THE HOT SEAT: THE GYALS DEM EDITION WITH MY SPECIAL GUESTS: 1 Jaunita, owner of Waisted By Nita https://instagram.com/waistedbynita 2 Lex, host of The Free Space Podcast https://instagram.com/thefreespacepodcast https://twitter.com/_lex_is_more_ 3 Samantha, host of The Real Girlfriend Xperience podcast https://instagram.com/sdotmariedatsme  4 Keely, host of the YouTube blog, Life With Keeley https://Instagram.com/lifewithkeeley https://www.youtube.com/user/Gr8organza 5 Boss Lady Mel - my do road compadre & bad chargi https://instagram.com/bssldymw ____________________________________________________ FIND MY SOCIAL MEDIA:  INSTAGRAM: https://instagram.com/thepumpumchroniclespod  TWITTER: https://twitter.com/TPPChronicles YOUTUBE: https://www.youtube.com/channel/UCS3sJxBSPSDNnSecLqVUb9A EMAIL: thepumpumchronicles@gmail.com  All podcast episodes streaming on Apple/iTunes podcasts, Anchor, Google Podcasts, Stitcher and Spotify Outro song: Shabba Ranks - Needle Eye Pum Pum SUBSCRIBE, LIKE, SHARE, RATE, REVIEW

Re-Discover Me's Jaunita McDonald discusses the work she does to empower women by helping them overcome issues of abuse and intersectional trauma. She shares her story as well as some tips on empowerment. A full transcript of this episode is available at 5pPodcast.com

We hope you love this episode with Jaunita and her granddaughter Hannah! They share what it looks like for them to live on mission right where God has placed them! International Mission Board Romans Road First Baptist Church McAlester Council Road Baptist Church Ephesians 6:12 James 5:16 Falls Creek Connect with Denise:FacebookInstagramEveryDay Ministry Thanks for listening!

Turnip Greens & TortillasA Mexican Chef Spices Up The Southern KitchenBy Eddie Hernandez and Susan Puckett Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Eddie: My name is Eddie Hernandez and I just wrote a wonderful book called Turnip Greens & Tortillas. I'm the executive chef and partner for Taqueria del Sol.Suzy Chase: You call yourself a Southern boy who never worries about food correct. What exactly does that mean?Eddie: I don't know where the Southern boy got started. It was something that I said to a customer and I got stuck with the name. What I mean when I say I'm not food correct is because I think people emphasize too many rules on cooking and doesn't allow the home cook to really become what they can be, because you have to cook a certain way or another way, or you have to do things this way or their way. Well, I grew up in a house where there was no rules on cooking. It was he who cooks cook whatever he wanted to cook, and the other ones, they were welcome to it. If they didn't want to eat, well, then they're going to have to cook their own food. What I meant by that is that you should cook any way you like. I want to empower the home cook. Do your thing. Cook whatever you got. It doesn't really need to make sense, it needs to taste good. That's the bottom line.Suzy Chase: That's how it used to be, though, I thought growing up. Somewhere in the past I'd say 30 years that changed. Everything had to be completely correct and perfect.Eddie: You're absolutely right. I've been cooking for 30 years. It's many examples of how people where so dramatically about doing things one way. I had said before, "Listen, eggs are not just for breakfast. A steak is not just for dinner. A steak is for whenever I want to eat a steak and eggs are for whenever I want to eat eggs." There was a very well-known chef here in town, and he came to my restaurant. I knew him really well. I had a steak with a white sauce on the menu, and he went ballistic on me. That was a sin, a no-no. White sauces were just only for fish. I'd say, "Well, you bring me a book that says that I'm not supposed to do that. An etiquette book on cooking, and then I might think about it. But now this is the way I cook." He ordered the steak with the white sauce. After he got through eating, he came to me and he goes, "You know what? I really admire that you really don't care so much about what people think and you cook good food. That steak unbelievable."Suzy Chase: That's great.Eddie: Then he came to work for me. But people live in this world where they have to go by the rules all the time. Cooking should be a time to enjoy. It needs to be good because you think it's good.Suzy Chase: Nearly 30 years ago there was a guy named Mike Klank who hired you for your first waiter job at a Tex-Mex restaurant. Little did he know you were the best thing to happen to that restaurant. Describe how and where it all started with a bag full of turnip greens.Eddie: Well, in 1987, I came to Georgia to visit a friend. I was already living in Waco, Texas, at the time. I just wanted to spend some time away from everything. From the music, my friends, just get away. I came over here to take some time off away from everybody. There was a restaurant that was about to open, and my friend said, "Why don't you get a job? I know you can cook. Stay here." I said, "Man, I don't think I really want to get a job in the kitchen." He bet me a case of beer that I was just afraid to ask for a job because I wasn't going to get hired and I said, "Oh no, I will definitely get hired. I know." So I took him up on the bet and we pull up and we went inside. Of course my hair was all the way to my shoulders, I had the earrings, the bracelet, typical rocking wannabe individual. Mike was there, and I went to talk to him and I said, "Are you hiring?" He goes, "What are you looking for?" I told, "Well, I'd like to be a waiter." He goes, "Okay. When can you start?" I said, "Anytime." He says, "Tomorrow?" So it is. The next day I showed up and I became a waiter. Three days later I don't know why I went and told him, I said, "All these people are not coming back." He says, "Why?" I says, "Because of the food the bad and the service is worse, and I'm one of the waiters." He look at me like ... But in those three days, he and the kitchen staff saw me that I would go to the kitchen and make my own food, because they were so slow. I make my own dishes. I would cook something for me to eat so they already had a sense that I knew what I was doing. Mike said, "Can you cook?" I said, "I can do better than what you're doing right now." And he says, "Okay. Tell me what do we need to do?" So we work up a deal. One of things is that I really like Mike as a person. I thought that he was a straight shooter and that he was going to treat me with respect, somebody that I wanted to work with. He went to the kitchen and fired the chef, I took over the kitchen. I said, "I'll get this thing straight in three days," and he goes, "Okay." I'm glad I said three days, because I would have said four, I'd be looking at 10 more years. Those three days became 30 years so far. I'm still in the kitchen. I didn't want to do it at the beginning but now I love it.Suzy Chase: Wow. It's crazy how moments like that change your whole life.Eddie: I'm telling you. Sometimes it's unreal. I just can't believe that him and I, we've been working for so long.Suzy Chase: As an example of your creativity, tell us the story about the bag of turnip greens.Eddie: There was a man named Bobby Avery and his wife, Jaunita in the very late 80’s like '88, '89. He was a regular customer already by then. He showed up with a bag of turnip greens one day on a plastic bag. He gave them to me and he said, "Eddie, if anybody can make this thing famous, it'll be you." I said, "Thank you," and I took them to the kitchen and they went bad because I really didn't know what to do with them. The next Friday Bobby showed up again with another bag and I felt bad, so I went to Mike and I said, "Mike, what is this?" He says, "A turnip green." I said, "What do you do with it?" He goes, "Well, you cook it and we eat it." I said, "Well, how do they cook it?" He says, "Oh my god. Get in the car." We went out to eat lunch at a couple of restaurants over the next week or so, so I see what people did with them. It made no sense. They were bitter. I went back to the restaurant and I changed everything. I did it differently than the Southern people were doing it at the time. I got a lot of grief because I didn't cook them the way everybody else did and I said, "Well, I don't care. If you don't like them, you don't have to eat it. But this is how I do it." I had refused to make cornbread. I said, "No, because we eat them with tortillas in Mexico." That's a true story. We're talking 1989 and in my dreams did I ever thought that turnips greens and tortillas would be the title of a book. I was not the one that named the book. I never thought that those two little words become a title of a book. I just said, "In Mexico we eat the turnip greens with tortillas. Tortolitos." I said, "So I'm not going to give you cornbread." People used to sneak cornbread into the restaurant. It was funny because I catch him and I go, "What are you doing?" He goes, "But you won't make cornbread," and I said, "It's a Mexican restaurant for God's sake. You eat with tortillas." Eventually I give in and I started making cornbread. Now I make it all the time. As I grew as a cook, and I learned more about the ingredients available in the South and all this and that, now I make blue cornbread. I do popcorn cornbread. I do all kinds of cornbreads now, and I really like it. I learned to assimilate the culture that I was in, which it was the South. I learned to love it. I love the fact that people still says, "Good morning," and, "Hi," and, "God bless you," and, "Have a good day." I grew up in that culture in Mexico where people always say, "Good morning." Even if they didn't like you, they will still good morning to you because that's the way we grew up. Here we are 30 years later, that recipe has never left the restaurant. It's been our menu ever since.Suzy Chase: What's your favorite type of avocado and what do you look for when you're buying avocados?Eddie: Well, we always try to use Hass. We always have. Because I love Mexican avocados, but they're a little bit more buttery. The pulp, it's a little bit thicker, it's less fluid and less oily, so it looks different. The flavor is a milder not as sweet flavor, it has more of an avocado flavor to it. But if I had to use a different avocado, I will go to Mexican avocados. You want a firm avocado. You don't want it mushy. If you look at the picture on the book, you'll see that you can see chucks of avocado. That's how we like our guacamole to be. I want to be able to taste the avocado when I take a bit into it. I want to run into a piece of onion or a jalapeno, and that gives me another burst of favor in it. That the jalapenos are roasted. Not roasted, but warm. You put them in a pan with a little oil and you cook them a little bit, it takes the green flavor of the jalapeno away but it retains the heat and the taste. But it doesn't taste green so it doesn't conflict with the flavor of the avocado. We use lemon rather than lime because it doesn't cook the pulp of the avocado. It maintains the flavor of the avocado there's a reason for everything when I cook. I try to think about what the ingredients will do to each other throughout the cooking or throughout this and that. That's why it's different.Suzy Chase: Food is history. Food has a story. What does this cookbook represent to you?Eddie: I wanted a cookbook that people can actually cook better. I like to read a cookbook that has a story. Each dish on any cookbook should have a story on why the dish came alive. We tried to do that in Turnip Greens and Tortillas.Suzy Chase: Over the weekend I made your recipe for Pico de Gallo on page 202, your Salsa Frita on page 204. I could literally eat salsa every day. One thing that struck me was how different these two salsas tasted, but they had almost the same basic ingredients. The only difference was that the diced tomatoes were cooked in oil for the Salsa Frita. Can you talk a little bit about that?Eddie: If you go through the book and you see we got a good selection of salsa. They're basically the same ingredients all the time. It's the time that you manipulate the ingredients that make the salsas different. Even if all the other ingredients are the same ingredients, the fact that the jalapeno is cooked differently will affect the flavor of the salsa. But then you take the tomato. You keep everything else the same but now you're going to fry the tomato or you're going to boil it, or you're going to steam it, you're going to warm it, and that changes the flavor of the salsa. With five ingredients you can actually create 25 different salsas that will not look or taste the same based on what you do to the ingredients. In the book, I hope the people will get that idea, that everybody can make a green salsa, but why is this salsa different than the other one? Well, it's because what we do to the ingredients. For the salsa frita, it's one of the simplest salsas you will ever find, but you cannot argue that it's a really good salsa. Tomatoes, jalapenos, and salt, and a little oil and you get this wonderful salsa that goes so well on top of fried egg or mixed with potatoes and sausage or put on top of a cheese enchilada. You can do amazing things with everything in the book and that's what I want people to be able to go, "Okay, this is a wonderful salsa, I'm making me burritos tomorrow with that," or, "I'm going to make me chicken enchiladas," or, "I'm going to make me a fried egg," or, "I'm going [inaudible 00:14:05]." That's the beauty of cooking, when you learn to use what you have in ways that are different than the one before. Then you start growing as a cook and eventually you become really good at it.Suzy Chase: I also made your recipe for Poblano Corn Chowder with Shrimp on page 121.Eddie: Holy cow.Suzy Chase: That was amazing too-Suzy Chase: It was my whole Sunday and I had such a blast making all of these recipes. They were all incredible. But describe this chowder, how it's basically a modified lobster corn chowder.Eddie: I did a plate-off with a classical French ... I went over there and he was going to tell me how to do the ducks in sauces, and reduction sauces and demi glazes, and really neat stock. In return, I was going to teach him how to implement peppers into his cooking so he can modernize his French cooking ways. I saw a lobster chowder in there and I really like it. Lucky for me or I don't know why, I go, "This could be really good if ... It needs texture." That was the first thing I said, "It needs texture." I added the poblanos, I added the onions, I added the different types of corns to it, then used all heavy cream instead of end up using half-and-half and modernized it on a way that he actually have never seen. I added shrimp to make it affordable rather than the lobster, because not all of us can afford lobster every day. But you can always get some shrimp. That way you can do the soup and I it won't cost an arm and a leg. I just took the chowder idea and make another idea out of what I thought that I can do by using what I had, which is a variety of peppers and vegetables, to recreate the chowder on the way that I envision it.Suzy Chase: This is one of those cook books that you could leave out on the kitchen counter and make something different every night of the week. That's why I love it.Eddie: That's probably the biggest compliment I got so far. I said this to Susan Puckett, I said, "Susan, I want a cookbook for the kitchen. I don't want a cookbook for the coffee table."Suzy Chase: Before we wrap up, can you talk just a little bit about Susan Puckett and what she had to do with this cookbook, and how you know her?Eddie: First of all, she should be lucky that I didn't kill her when we got started. We clashed big time. She's a food editor, she knows all about correct food and politically correct recipe, and I am not. She was going, "Well, you have to do it this way," and I go, "No. I don't have to do it that way." We had a hard time from the get-go, until I said, "Let's do this something. I want you to try making the recipes. I want you to test them." She's quiet, and I said, "That way you can get in my head and you can really see how I think. Because the way you think the way to cook is not the way I see it. Let's get started with a little something simple, and then we'll progress from there on." I got her to start cooking the recipes. When she did one not the way I said so, I caught her and I got so mad at her. I said, "You cannot change food without even knowing what it's supposed to taste like. Make it the way [inaudible 00:18:00] this time, then you can change it. You have the power to do it the way you like it later, but you have to trust me." I said, "Because I trust you. I know you're going to write a good book, but you have to let me write the recipes." She started cooking and eventually she became a fan. But her way through the process, she was already going, "Oh, we need to put that recipe on the menu. Oh, we need to put that other recipe on the menu." Finally one day I said, "Susan we are not writing the bible. Come on. You gotta stop it. This is what we want to put in the book, this is what everything thinks that we should do, and I agree with some of them." Then we started working really good. We got into it, we really want to work hard on it. We worked really hard for the last year, and then we got through and it was a let-down. There's nothing else to do with the book. It was like, "I really want to keep on cooking." We still eat breakfast together. We became really good friends. We're really good foodies, the two of us. We enjoy trying new things and I think she learned a lot about cooking by working with this book. Since I write it, I don't think she needs any help. As a cook, yes, she needs divine intervention. But nevertheless, she can cook out of Turnip Greens and Tortillas.Suzy Chase: Where can we find your restaurants?Eddie: We have four in Atlanta. In the City of Atlanta we have four. We have one in Athens. We have two in Nashville. If you go to taqueriadelsol.com all the locations are listed there with the hours of operations for all the restaurants.Suzy Chase: Where can we find you on social media?Eddie: You can find me on Eddie Hernandez on Facebook or chefeddie1@taqueriadelsol, on Instagram and on Twitter @chef135.Suzy Chase: As your grandmother said, if you want to eat it, then learn how to make it for yourself because I'm not going to be here one day and who's going to cook it for you?Eddie: Exactly.Suzy Chase: With that, I thank you for learning and writing this cookbook and coming on Cookery by the Book Podcast.Eddie: Thank you so much.Suzy Chase: Follow me on Instagram at Cookery by the Book, Twitter is @IAmSuzyChase and download your Kitchen Mix Tapes, music to cook by, on Spotify at Cookery by the Book. As always, subscribe in Apple Podcasts.

Why do people believe some women are raped without any proof, while other women are rape shamed?  

Episode 86 with Roger Stone, political consultant who has over 40yrs in politics, has worked for 9 presidential campaigns & NY Times best selling author of THE MAN WHO KILLED KENNEDY: The Case Against LBJ and returns to The Ripple Effect Podcast to talk about his new book, The Clinton's War On Women.

from Louisville KY