Podcasts about kabab

"Meqapolis adamı"nın qonağı turizm bürosunun qastronomiya turizminin idarə edilməsi departamentinin rəhbəri Səkinə Əsgərova oldu. 

ضيف الحلقة أحمد عصام. قابلنا عصام إزاي. ويقولنا في سيجمنت "كتكوت قبل ماتموت" عايز يشوف العالم إزاي قبل مايموت، وإيه آخر فيلم عايز يخرجه، وإيه آخر ماتريال عايز يعملها عالمسرح. ما معنى السعادة والنجاح بالنسبة لعصام. كلام فلان. كوالا للإنتاج الفني يقدم أحمد عصام في فيلم الإرهاب والكباب وحبيبي نائما. بنحكي قصة جملة بجملة عن مصنع الكريمات. خالتي سلحفاة. Today's guest is Ahmed Essam. How did we meet Essam. Before he dies, what do you wanna see in the world? What's the last film you wanna direct? What's the final joke you wanna do? The meaning of happiness and success to Essam. "Kalam Folan". We place Essam in movies "Erhab wel Kabab" and "Habibi Na'eman". We write a story one line at a time about a factory. --- Send in a voice message: https://podcasters.spotify.com/pod/show/koalasandwich/message

31 May 2023 | 15:30pm London time Crefovi's live webinar will begin on Wednesday 31 May at 15:30pm London time (UK), and will provide an in-depth analysis on the implications of recent Anglo/French jurisdictional disputes relating to arbitration agreements, in the Kabab-Ji v Kout Food case. You haven't yet secured your free place for our upcoming webinar on arbitration law? Here is your chance to join Annabelle Gauberti on Wednesday 31 May 2023, 15:30pm London time (UK) as she explores why the Kabab-Ji v Kout Food precedent is important, to understand how to maximise one's chances to get a successful arbitration, and enforceable subsequent arbitral award. In this webinar, our expert speaker will discuss: - the facts; - the procedure, and - the key findings from the Kabab-Ji v Kout Food case. Check the written version of our thought leadership content on https://crefovi.com/articles/kabab-ji-v-kout-food/ and https://crefovi.fr/articles/kabab-ji-contre-kout-food/

Bryce Gibbs loves the world game and was completely on top of what awaits the Socceroos in the Round of 16. Meanwhile, a good friend of the show, Jarrod Walsh, was on the hunt for a decent Kabab in Doha and was keen to chat with the boys.

It was thee Best Meal we've had in West Sac

Moe gets honest about the one thing his friend keeps doing that he hates, while Keity confesses something to the boys that have them on edge. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Moe gets honest about the one thing his friend keeps doing that he hates, while Keity confesses something to the boys that have them on edge. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Moe gets honest about the one thing his friend keeps doing that he hates, while Keity confesses something to the boys that have them on edge. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Moe gets honest about the one thing his friend keeps doing that he hates, while Keity confesses something to the boys that have them on edge. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Moe gets honest about the one thing his friend keeps doing that he hates, while Keity confesses something to the boys that have them on edge. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Delhi is also known as foodies' paradise. From street foods of old Delhi to international cuisines, the capital city can blow your mind in every expanse. In this episode Fouzia Dastango talks about 'Laung Chide Ke Kabab', an exclusive Old Delhi street food.|Writer : IRSHAD AHMAD

We have a great show for you this week! To begin the show, Chris is joined by comedian Jeff Fieldhouse and Michelle of Pittsburgh Foodie Girls. Michelle reviews Kabab and Curry and tells us about her top brunch dishes. Be sure to follow her page and ours to be eligible to win her gift card giveaway. Stuff to Do in Pittsburgh gives us their top picks for events around the city. In the second half of the show, Chris and Jeff are joined by 80's horror podcast Neon Brainiacs . We talk to Lance, Ben, and Gregg about their show, making movies, what movies scarred them as children, and of course Milvalle. Definitely check out their podcast and follow their page for all of their work. “Thanks for listening!”All things Poor Man's Podcast:https://linktr.ee/Poormanspodcasthttp://poormanspod.podomatic.net/Stuff to Do in Pittsburgh's Weekend Guide:https://www.unation.com/stuff-to-do/things-to-do-in-pittsburgh-weekend-guide/Neon Brainiacshttps://www.facebook.com/neonbrainiacs/

This episode is also available as a blog post: http://afghannewswire.com/2022/03/01/kabab-jigar-recipe/

This episode is also available as a blog post: http://afghannewswire.com/2022/01/05/pokht-o-paz-nargis-kabab/

This episode is also available as a blog post: http://afghannewswire.com/2021/12/23/pokht-o-paz-shami-kabab/

This episode is also available as a blog post: http://afghannewswire.com/2021/11/26/pokht-o-paz-kabab-sheshlek/

This episode is also available as a blog post: http://afghannewswire.com/2021/11/22/salar-chapli-kabab-recipe-pashtonistan-chowk-special-chapli-kebab-afghanistan/

Bu rubrikada Türkiyənin şimal-qərb bölgəsinin məşhur yeməyi olan - İskəndər kababı barəsində məlumatı sizə təqdim edirik !

Sirthomas is a freethinker and “concerned citizen” sifting through the endless distractions to discuss things that impact your life. His primary goal is to awaken the “curiosity” in as many people as possible.Follow his show here: https://anchor.fm/sirthomas-snell2:30 Sirthomas first hears of Covid5:45 Offices forced into social distancing and then remote working12:50 Nikos feels like a sheep14:40 #SafeVaccines being overused by the European Commission on LinkedIn18:00 Austria beats the EU with rolling out Covid certificates first 23:20 Kabab shops and masks in downtown Vienna26:55 All-in Vaccination. Do vaccinated people take pleasure in their favoured status vs unvaccinated28:00 The book: They thought they were free book; "His 10 nazi friends"30:45 Ideological subversion34:00 Our need for straight answers and people are getting angry36:20 Are we being pressured to revolt deliberately?39:28 Hitler's strategy and patterns of history and timelines 41:20 public apathy

In this week's sleep story we imagine a dinner adventure with Evan Peters. Music courtesy of Lobo Locos and audionautix.com

In this episode, we discuss quite a few things! We talk about what makes a falooda ‘authentic’ and how misleading it is to offer falooda that isn’t authentic! How many Halal KFCs does NY has? Partially halal only! Listen in! Best chapli kabab in NY? It is very possible! And lastly, we talk about a familiar subject. We try to bring more accountability to the halal food groups. We lead by example, and we want others to also take the initiative to do the right things!

The Hebrew word שרוף means burnt, and its root takes us on an exciting semantic road trip. Guy covers everything from a burning sensation to diehard football fans, seared vegetables to wasting time and money. Listen to the All-Hebrew Episode on Patreon   New Words and Expressions: Ze soref li ba-einayim – My eyes are burning – זה שורף לי בעיניים Soref le-someone ba+body part – My X is burning – שורף למישהו משהו Koev li ha-rosh – I have a headache – כואב לי הראש Ze yisrof tipa – It will burn a bit – זה ישרוף טיפה Oi, ha-tost saruf – Oh, the toast is burnt – אוי, הטוסט שרוף Ani saruf aleha – I am crazy for her – אני שרוף עליה  Maarits saruf – Diehard fan – מעריץ שרוף Ohed saruf – Big fan (football) – אוהד שרוף “Bibistim srufim” – Diehard Bibi supporters – ביביסטים שרופים Ata saruf etsli, at srufa etsli, atem srufim etsli – I’m finished with you – אתה שרוף אצלי, את שרופה אצלי, אתם שרופים אצלי Kabab al yerakot srufim – Kebab on a bed of seared vegetables – קבב על ירקות שרופים Liklot – To roast – לקלות Lisrof zman – To waste time – לשרוף זמן Stam lisrof kesef – To waste money for no good reason – סתם לשרוף כסף “Nnisrof ta-mo’adon’ (nisrof et ha-mo’adon) – We’ll burn down the football club – נשרוף ת’מועדון “Ha-toast nisraf” – The toast was burned – הטוסט נשרף Ha-toast saruf – The toast is burnt – הטוסט שרוף “Nisraf li ha-moach, kol hayom hayiti ba-machshev” – My brain is fried, I spent all day on the computer – נשרף לי המוח, כל היום הייתי במחשב “Ha-matara sheli hi she-ha-omelette lo yisaref li” – My aim is for the omelette not to burn – המטרה שלי היא שהאומלט לא יישרף לי Nif’al past: Nisraf, present: nisraf, future: yisaref – נשרף, נשרף, יישרף She-yisaref ha-olam – Even if the world is on fire, I will not do it – שיישרף העולם “Ani lo one, she-yisaref ha-olam” – I am not going to answer, the world can be on fire, for all I care – אני לא עונה, שיישרף העולם She-tisaref, she-tisarfi, she-tisarfu (halevai amen!) – May you burn in hell – שתישרף, שתישרפי, שתישרפו  Lehisaref – To be burned – להישרף Srefa – Fire – שריפה Srefat shumanim – Burning fat – שריפת שומנים Srefat caloriot – Burning calories – שריפת קלוריות   Playlist and Clips: Eden Ben-Zaken – Soref Li Ba-einaim Ani saruf aleha Yehuda Amar – Yerakot srufim Ha-Gashash Ha-Hiver – Anachnu nisrof ta’moadon Max Malkiel – She-lo yisaref Ira Dolphin – Srefat ha-shuman https://en.wikipedia.org/wiki/HaGashash_HaHiver

Vartalaab chalo ki hai, mehmaan aate rahenge, aap zaroor aana --- Send in a voice message: https://anchor.fm/vaibhav-backbencher/message

In Episode #12, co-hosts Bita and Beata explore 3 iconic Persian soups - Ash Reshteh | Persian Noodle and Bean Soup, Ab Ghosht | Persian Meat Stew, and Soup eh Jo | Creamy Persian Barley Soup   Ash Reshteh | Persian Noodle and Bean Soup What is it? Translation: ash means soup in Farsi;  reshteh means noodles in Farsi - a nutritious, filling, vegetarian, cleansing soup   Main ingredients:  beans, herbs, and flat noodles   Break down of Main ingredients Beans - a combination of any of the following:  garbanzo beans/chickpeas, lentils, kidney beans, white beans, black-eyed peas - cook from dry form or use canned, rinsed beans Noodles - a flat noodle (reshteh, Persian noodles can be found in middle eastern/Persian markets or ordered online);  linguine noodles or fettuccine noodles are comparable Herbs - fresh is best however dried is an option - a combination of any of the following:  cilantro/coriander, parsley, dill Spinach - fresh is best, however frozen is a good substitute Spices - spices vary region to region and family to family.  Traditionally made with essences of onion, garlic, turmeric, and salt.  Beata adds a little cinnamon to her ash   Preparation steps Fry onions and garlic with spices Add herbs for a quick wilt Add broth or water and cooked beans Add noodles and spinach last   Recipe variations - adding  beets and/or leeks   Toppings and Mix-ins Kashk - a thick, strained yogurt that tastes salty and sour Plain yogurt  Modern variations - adding ranch dressing;  adding balsamic vinegar Special topping - fried, sliced onions sauteed with garlic, turmeric, and dried mint - modern twist, use freeze-dried, packed fried onions   Ask the Beats!  Today’s question is from Instagram, “Little Persian Learning” “Is it traditional that the meat is well-done in Persian food?” Yes - traditionally the meat in Persian stews is simmered for hours stove-top and often in a pressure cooker.   The result is tender, well-done meat.  Kabab meat is also typically well done, charbroiled while keeping juiciness - fattier meats are used or fats/oils are added as marinades to retain tenderness. Note:  poultry cook times should be adjusted (less time for fish and chicken substitutes in recipes).   Recipe links from this episode:   Ash Reshteh: Bita’s Ash Reshteh: Aash Reshteh | Persian Noodle Soup Beata’s recipe: Asheh Reshteh – Persian Noodle Soup Ab goosht variation: Bita’s Vegan Instant Pot Moroccan Stew recipe Soup eh Joe: Bita’s recipe: Instant Pot Persian Cream of Barley Soup | Soup eh Joe   Podcast production by Alvarez Audio

In Episode #11, co-hosts Bita and Beata do a deep dive into the world of tahdig - the crispy, crunchy, golden toasted bottom of the rice pot.  They talk about the ingredients used, ways of presenting and serving it, plus their personal favorite versions.   3 Main types of Tahdig Plain rice tahdig - made by essentially cooking initially at a higher heat, or by cooking the rice longer.  Bita uses her rice cooker and simply cooks it longer.  Beata cooks rice, removes it from the pot, adds oil and saffron, then returns rice to the pot, covers with a lid bonnet, and cooks to completion Bread tahdig (Bita’s personal favorite) - can be made with lavash, pita bread, or tortilla Potato tahdig (Beata’s favorite version) - potatoes sliced and layered at the bottom of the rice put with oil, parboil rice layered on top, lid covered with cloth bonnet, and rice cooked to completion   Tips for making tahdig Use a good non-stick pot and enough oil and/or butter at the bottom of the pot Beats Cheats:  try parchment paper at the bottom of the pot to prevent sticking Try mixing about a cup of parboil rice with yogurt, saffron, and sometimes egg in a bowl, then layering the yogurt/rice mixture down over the sliced potatoes for a tahcheen type tahdig formation Ask the Beats!  Today’s question is from Carey of Atlanta.  Carey asks, “What is the difference between Persian kababs and American hamburgers? B&B’s answer:  There are several differences.  One is the shape.  Persian burgers are oval-shaped, cooked on skewers, and have grated onion kneaded into the meat mixture sometimes also with spices such as turmeric or saffron.  Kabab is served most commonly with rice but sometimes as a wrap rolled inside of lavash bread.   Recipe links from this episode:   Bita’s How to Prepare Persian Rice in a Rice Cooker Bita’s How to Parboil Rice Bita’s Persian Tahdig   Podcast production by Alvarez Audio

We dive into the crazy kabab rolls by Kabab Platter and Burger in Deer Park, NY. The address is 297 Bay Shore Rd, Deer Park, NY 11729. Was the hype real? Or was it all noise? Listen and find out!

Welcome to the first episode of the Modern Persian Food podcast! Co-hosts Bita and Beata provide an introduction to Persian Food, what it is, and what their family favorites are. They discuss their backgrounds and give tips on what to order in a Persian restaurant.    Don't be intimated to incorporate Persian Food into your regular rotation Persian food is delicious, comforting, interesting, healthy, and uses accessible ingredients Bita and Beata’s background Growing up and growing into an acceptance of the Persian culture and especially the food Differentiating Persian ‘home food’ (mixed rice, stews) and kabab and Persian restaurant food What to order at a Persian restaurant Favorite Persian foods Variations among individuals and family recipes especially with the spices used “Ask the Beats!” - email us with any Persian food or Persian culture questions and we’ll do our best to answer them.  Email:  hello@modernpersianfood.com Instagram: @modernpersianfood Twitter: @MPFpodcast   Recipe links from this episode: Khoresht Karafs: Bita’s recipe: Khoresh Karafs with Artichokes | Persian Celery Stew with Artichokes Beata’s recipe: Khoreshteh Karafs Celery and Herb Beef Stew Lubia Polo: Bita’s recipe: Loobia Polo | Persian Rice with Green Beans Beata’s recipe: Lubia Polo for the Persian New Year Sezdeh be Dar Picnic Adas Polo: Bita’s recipe: Adas Polo | Persian Mixed Rice with Lentils Koo Koo Sabzi: Bita’s recipe: Koo koo sabzi | Persian Herb Quiche Muffins Beata’s recipe: Persian Frittata Koo Koo Sabzi Khoresht Ghemeh: Bita’s recipe: Khoresh Ghemeh | Persian Yellow Split Pea Stew Khoresht Fessenjoon: Beata’s recipe: Walnut and Pomegranate Stew – Khoreshteh Fessenjoon Khoresht Bademjan: Beata’s recipe: Persian Vegetarian Eggplant Stew – Khoreshteh Bademjan Sabzi Khordan: Bita’s recipe: Persian Herbs Appetizer | Sabzi Khordan Kababs: Bita’s recipe: Persian Kabab Slider Burgers Bita’s recipe:  Kabab alternative recipe - Greek Meatballs Beata’s recipe: Moroccan Kebabs with Basil, Tomato, and Cannelini Bean Salad Salad Shirazi and Mast o Khiar: Bita’s recipe: Salad shirazi | Persian Tomato and Cucumber Salad Bita’s recipe: Mast o Khiar | Persian Cucumber and Yogurt  Beata’s recipe: Persian Salads: Maast-o-Khiar with Shallot and Salad Shirazi   Additional resources from this episode: Maykadeh Restaurant, San Francisco, CA Shalizar Restaurant, Belmont, CA Podcast production by Alvarez Audio 

Big John McCarthy like you've never heard before!The Legends Series - One on one interviews with some of the greatest names in sports as we meet the person behind the athlete. Human interest stories detailing their achievements, regrets and emotions have never been more engaging.The Weekly Wodge - A fast paced, engaging and fun look at the wonderful world of sports. Interviews, segments, specials and special guests ... oh, and plenty of fart jokes!Special Mentions: Chael Sonnen, Conor McGregor, Nate Diaz, Nick Diaz, Randy Couture, Anderson Silva, Mark Kerr, Bellator, UFC, MMA.Hosted by Andy RaymondStalk us on social media:Instagram - https://www.instagram.com/theandyraymondTwitter - https://twitter.com/TheAndyRaymondFacebook - https://www.facebook.com/TheAndyRaymond/And visit us @ http://www.andyraymondunfiltered.com.au

This week Janine is talking to bestselling author and olive fave Sabrina Ghayour. Her new book Simply Sabrina is out this month and they have an in-depth chat about the inspiration behind the some of the recipes, from traditional Persian classics like Kabab koobideh to melting pot mash-ups like Silk Road lamb pasta. They also discover why sour flavours are so important in Persian cooking and why Sabrina always has to have a kitchen on hand, even on holiday. See acast.com/privacy for privacy and opt-out information.

A new update for Mr. Koala visiting a special store. A new riddle for our listeners. And we mix the John Wick movies with El Erhab wel Kabab, in Phantom of the Ceema segment. We introduce a new original character, an Italian mobster. And we finish off with a song written one line at a time.

Episode 95 Recorded: 7/13/2020 847-681-3959 SundayFieldTrip@gmail.com   Pompous Celebs  Will Ferrell - Juice?  Grill Talk  Red Vines  Lake House  Cornhole/Bags  Anti-Wasp  Spiders  Fads - Axe  Gym Class  Cartoon Characters  Quarantalk  Impractical Jokers  Softball  Shrimp  Mail In Rebates  Turn of Phrase 

In this episode, Rocky, Mayur, Abhinandan and Prashant visit the wild wild west of India: Uttar Pradesh. As the gang wonders where to begin, Rocky decides to go someplace that’s “done to death” and talks about why it still stands ground: Tunday Kababi in Lucknow. While Rocky, Abhinandan and Prashant cannot stop gushing over the delicious food, Mayur enlightens listeners about how the famous kebab place came to be. Rocky says Tunday has a taste that’s unmatched anywhere else in the world, which is what makes it the legend it is today. From Tunday Kababi, which was born at the behest of a king’s farmaaish, the group heads towards a present-day king, Nawab Jaafar Mir Abdullah’s royal kitchen. Here, apart from being fed some exquisite Raan Ke Kabab Musallam and Parche Kebab, the team learns, from the king himself, some important lessons on the respect that must be bestowed on food in verbal discourse. Lucknow is also home to Gyaan Vaishno Dhaba, which is famous for its home-style food, and Pandit Raja Thandai, credited with having served thandai to none other than Atal Bihari Vajpayee. They also attend a dangal, stuff themselves with sweets at Ram Asrey Sweets, and go on a quest to find the much-recommended Rahim Ki Nihari. Prashant steers the conversation towards Allahabad, where they eat a unique Matar ki Tikki at a dungeon of a place called Shukla Chaat. They remember the Besan ke Laddoo and chaat at the Lok Nath bazaar, and discuss why one must not miss the boat ride in the Sangam in Allahabad. Prashant talks about the mysticism and dichotomy of Banaras, and the group discuss how one needs to see through the dirt enveloping the city to discover the beauty beneath. Rocky and Mayur talk about their dip in the Ganga, which was filled with what they hoped was river mud (spoiler alert: it wasn’t). Rocky waxes eloquent on the magic of the indelible Babulal Kachori and how Swiss, Italian and Israeli food made its way to Banaras. They then head to Agra, the home of Panchhi Petha, a sweet made of dried pumpkin. Hurrying to cover as much conversational ground as they can, the team talks about Meerut and how the city with an extraordinary military presence is infamously lawless. The journey shifts gears and cuts across many more anecdotes from Mathura, Meerut, Agra, Benaras, and Bareilly. Rocky reminisces about the time he tried the original Banarasi paan and why he’ll never eat it again in his life. All this and more, only on Highway On My Podcast. See acast.com/privacy for privacy and opt-out information.

Sabah Al Yasmine, the radio show with Chef Fadi Kattan from Bethlehem.Kabab, kabab, kabab! The shout you hear around some markets in Palestine or the seated long mezzes and kabab! A beautifully fragrant grilled meat with flavours of Palestine. 

David Eppihimer, Dir Pima GOP- Mail In Elections. Rena, Shish Kabab House.

Jo and Dillan met during Dillan's study abroad semester in Marburg, Germany (Fall, 2014).

Persian Shish Kebab for grilling and Cooking outside. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/Brownsuger'sCooking/support

How To Make Veg Soya Kabab Style

In this episode, I speak with Naz Deravian, a cookbook author and Persian food expert. Naz and I discuss her background, her transition into the culinary world, the magic of tahdig and Iranian rice, regional varieties and diversity of Iranian cuisine, spiciness of Persian food or rather the lack thereof and of course kabab! As a warning, you're going to get really really hungry if you already aren't!

เรื่องเล่าจาก Kabab.เคบับ หรือ กะบับ หรือ กาบับ เป็นอาหารจากดินแดนแขก มีต้นกำเนิดจากประเทศตุรกี หมายถึง อาหารประเภทเนื้อสัตว์ เช่น เนื้อวัว ไก่ แกะ แพะ และผักต่าง ๆ เสียบไม้ย่างลักษณะคล้ายการทำบาร์บีคิว แต่จะมีเคบับอีกแบบหนึ่งที่เป็นที่นิยมและเห็นกันทั่วไปคือ การทำบาร์บีคิวแบบหมุน โดยเป็นการทำเคบับจำนวนมากหมักเนื้อทิ้งไว้ และเสียบเนื้อในเหล็กแหลมซ้อนกันให้แน่น ให้เนื้อซ้อนติดกันโดยไม่มีช่องว่างดูเป็นเนื้อเดียวกัน ลักษณะเหมือนเนื้อก้อนใหญ่ นำไปย่างในเตาย่างเคบับโดยเฉพาะให้แกนเหล็กที่เสียบเนื้อหมุนรอบตัวเองผ่านความร้อนจากเปลวไฟด้านข้าง เนื้อจะสุกเกรียมจากผิวด้านนอกสุด แล่เฉพาะเนื้อส่วนผิวที่สุกมารับประทานส่วนเนื้อด้านในที่เหลือจากการแล่ทำการย่างต่อจนสุกเกรียมจึงแล่ออกอีกครั้งทำเช่นนี้สลับกันไปจนกว่าเนื้อย่างสุกถึงแกนด้านในเหล็กเสียบ จะรับประทานกับขนมปังคล้ายฮอทดอก แฮมเบอร์เกอร์หรือแผ่นแป้งพิตต้าม้วนมีผักสลัด เนื้อเคบับ และซอสด้านใน.- สุดยอดการตั้งปณิธาน ทางกายและจิต- ย้อนสู่วันเปิดสนามบินสุวรรณภูมิ สนาบินแห่งใหม่ของประเทศไทย - การบริหารการบินของประเทศไทย และทำไมการย้ายสายการบินไปสุวรรณภูมิจึงไม่เวิร์กเสียทั้งหมด- อาหารขึ้นชื่อตุรกี มีอะไรบ้าง- Kebab เคบับ ที่จริงเรียกว่า กะบับ เนื้อย่างไฟ ตุรกี- คุณค่าและบุญคุณของอาหาร กับนิสัยการกิน

What's the Hebrew language connection between the following: a book chapter, devouring an entire pizza, and the Soviet Union's breakup? Guy explains it all on today's episode. Click Here for the All-Hebrew Version of this Episode   New Words and Expressions: Perek, prakim - Episode, chapter - פרק Liftoah perek hadash - To start a new chapter - לפתוח פרק חדש Ba-prakim ha-baim - On the next episodes - בפרקים הבאים At Poreket kartonim - You are unloading cardboards - את פורקת קרטונים Lifrok - To unload - לפרוק Porkim mecholot me-oniya - Unloading containers from a ship - פורקים מכולות מאונייה Pakach, ani porek s’hora - Dear inspector, I am unloading merchandise - פקח, אני פורק סחורה Lifrok regashot/ka’as/lahats - Unload emotions/anger/stress - לפרוק רגשות/כעס/לחץ Prika - Unloading - פריקה Lefarek - To disassemble, to dismantle - לפרק Aanahnu mefarkim ta’arucha - We dismantle an exhibition - אנחנו מפרקים תערוכה Lefarek mishehu be-makot - To beat up someone - לפרק מישהו במכות Lefarek of - To devour a chicken - לפרק עוף Pirakti achshav pizza - I just downed a pizza - פירקתי עכשיו פיצה Lefarek et ha-havila - To break up - לפרק את החבילה Peruk - Dismantling - פירוק Hevra be-peruk - A company in liquidation - חברה בפירוק The Liquidator - Ha-mefarek - המפרק Meforak - Dismantled, taken apart - מפורק Kabab meforak - “Deconstructed kebab” - קבב מפורק Ani meforak me-ayefut - I am dead tired - אני מפורק מעייפות Ha-kol hitparek mi-bifnim - Everything fell apart from within - הכל התפרק מבפנים Hitparkut brit ha-moatsot - Dissolution of the Soviet Union - התפרקות ברית המועצות Lehitparek be-mishak kaduregel - Release tension by playing a football game - להתפרק במשחק כדורגל Mitparek - Collapsible - מתפרק Sori she-ze mitparek ktsat - Sorry it’s coming apart a bit (cake) - סורי שזה מתפרק קצת   Playlist and Clips: Ba-perek ha-ba Tuna & Nechi-Nech - Olam Meshuga (lyrics) Assi Cohen & Guri Alfi - Pakach ani porek s’hora (lyrics) Lefarek he ha-havila Kabab Meforak - Chef Assaf Granit Asaf Erlich - Emtsa Ha-haim (lyrics) Dudu Aharon - Kshe-elech (lyrics)

This week we talk to Bob Roogi about how we can continue to push the FPV community forward. He is a dentist, youtube content creator, inventor and consultant to many prominent FPV companies.

After a weekend packed with a one-of-a-kind wedding and a doner kabab tasting Ginny and Charlie sit down to discuss another big announcement. This time it is Charlie's turn to tell us about the killer new job he landed with Gorilla Cinema Presents. It is a life changing announcement you won't want to miss. They finish up with a song by Jagwar Ma and a beer from Bell's.

Jason Parsons is "Human Kabab" from USS, Ubiquitous Synergy Seeker, Rob Hubbert, Brian Kerr, Niagara Craft Beer Festival. Joe Mellan Jr of the NRP is killed on the highway. Fri. Aug. 8/14. Get bonus content on PatreonSupport this show http://supporter.acast.com/jimfannon. See acast.com/privacy for privacy and opt-out information.