Podcasts about Kebab

La viande est grillée, presque croustillante sur les bords, juteuse, elle est glissée dans du pain ou une galette : en sandwich ou à l'assiette, le plat a conquis le monde. Appelez le kebab, kebap, shawarma, gyros, grec ou döner, préférez-le avec ou sans oignons, piment, herbes, légumes en pickles, sauce yaourt ? Vous choisirez le vôtre, il sait s'adapter. Le kebab est un voyage en soi et une histoire du monde. Le kebab d'ailleurs est bien plus qu'un plat, c'est un concept culinaire, explique le géographe Pierre Raffard qui l'a découvert en Turquie et n'a cessé de s'intéresser à lui. Le kebab s'adapte, se diffuse, migre et se différencie ensuite par la manière dont il est servi et mangé : avec quelle viande ? Avec quelle sauce ? Quels légumes ? Pour qui ? Et avec qui ? Progressivement se dessine le plat parce qu'un plat « quand il se diffuse, ne se diffuse jamais exactement de la même manière que le plat de référence, il s'adapte toujours au système alimentaire en place. C'est ce qu'on appelle la culinarisation », explique Pierre Raffard dans un épisode du podcast Bouffons. Il ne se diffuse jamais de la même manière que le plat de référence. Il s'adapte toujours, un petit peu, beaucoup, passionnément, à la folie, se mêle aux cultures alimentaires locales jusqu'à se fondre si bien dans le pays d'adoption qu'on en oublie qu'il vient d'ailleurs. Plats de cultures et plats de migrations, reflets de l'histoire Les pastels sont de ces plats, les nems, les burgers et les pizzas, plats de cultures et plats de migrations, reflets de l'histoire. Pour notre émission, c'est sur les tables du restaurant Mersin à Paris que nous avons posé nos micros. Mersin, fondé par Noé Lazare, un passionné de cuisine et des cultures culinaires, intarissable sur ce kebab découvert en version largement transformée à Paris, puis à Berlin en Allemagne, l'une de ses premières terres en Europe. L'Allemagne l'a si bien adopté qu'elle s'est spécialisée dans la confection et l'export du matériel de confection des döner kebab, « celui qui tourne », précise Nurdane Bourcier, turque ayant grandi en France et oscillant entre Istanbul et Paris. Le kebab en Turquie est cuit sur d'immenses broches, dans des endroits qui peuvent accueillir trois cent personnes, avec pain lavash cuit au tandoor, quelques oignons au sumac, cette épice acide. La viande est pesée – ce dont on n'a pas l'habitude en France – parce que c'est une viande qui coûte cher, c'est généralement du bœuf ou du veau, et d'ailleurs le döner en Turquie coûte relativement cher par rapport au reste parce que c'est une viande de bonne qualité, servie par portion de 100-150 grammes coupée très fin, quasiment pas assaisonnée, du coup on est à des années-lumières des kebabs européens, on l'aime vraiment pour la viande. Le kebab est un voyage Notre point de départ est à l'est de la Méditerranée, mais nous sillonnerons l'Europe, ferons escale à Dakar, au Liban, en Syrie, au Japon et même au Mexique où le fameux pastor est une belle incarnation de notre kebab, l'avocat en prime. Dans cette émission, on ajoutera au kebab l'acidité d'un yaourt, salé bien sûr, même si leur association n'est pas courante, notamment pour le döner. Ils ont en commun cependant un certain goût pour le nomadisme, le sens de l'adaptation et incarnent à ce titre ce qui fait que « la cuisine est la cuisine, sans frontière, il n'y a pas de guerre en cuisine », assure Nurdane. Le yaourt est égoutté, fait maison, la fermentation se poursuit au gré des envies, et surtout lui aussi se mêle à tout et partout, jusqu'aux soupes de yaourt et de riz, la recette est partagée ici. « La découverte du yaourt à Istanbul a été un choc pour moi, raconte Noé, on peut le chauffer, le saler, en faire une soupe et cuisiner avec ! » Notamment cette fameuse soupe de yaourt, une soupe de l'estive dont il existe de nombreuses versions, précise Nurdane. Une découverte enfin, le tantuni La viande est cuite dans un ustensile aux allures de grande poêle à réceptacle pour la sauce au milieu, assaisonnée, puis versée avec sa sauce dans une galette, recouverte de yaourt et de sumac, pliée en U pour éviter que le jus ne s'échappe trop ! Les prudents choisiront de le savourer à l'assiette, les yeux aussi seront ravis. Avec : Noé Lazare, passionné de Döner Kebab et de cuisine, restaurateur et fondateur de Gemüse, pour partager l'excellent kebab berlinois découvert dans la capitale allemande, puis Mersin où sont servis des kebabs et des tantuni. Mersin, 123 rue Simon Bolivar, dans le XIXe arrondissement de Paris. Tout y est très, très bon et fait maison. Et Nurdane Bourcier, cuisinière, cheffe de Tamam Kitchen, histoires d'épices et de migrations et autrice : Le Yaourt, 10 façons de le préparer est publié aux éditions de l'Épure, l'aubergine, et la caroube sont parus dans la même collection. Le mot kebab décrit une méthode de cuisson, ce sont les légumes rôtis, des herbes, c'est la cuisson au feu. Il y a plusieurs types de kebab, on va tout appeler kebab, le döner bien connu en Europe, c'est celui qui tourne sur la broche. Le yaourt est omniprésent en Turquie comme le Kebab. Et pourquoi pas goûter à l'iskender si vous allez en Turquie ? Le pain est frit – un pide – avec de la viande arrosée de beurre noisette fondu et de yaourt acide, la tomate acide et sucrée, une odyssée du gras et de la gourmandise. La cuisine, le seul domaine qui ne connait pas de frontière : dans une assiette, on peut ne pas faire la guerre du tout. Pour aller plus loin Le monde sur la broche de Pierre Raffard, géographe spécialiste de l'alimentation, Calype éditions Le livre de la cuisine turque de Musa Dagdeviren aux éditions Phaïdon Un goût du monde tout sandwichs et déjà un tantuni Quelques adresses : dans le XIVe en écho au souvenir de Noé, dans le Ve arrondissement du côté du métro Cluny, dans le Xe arrondissement, Özlem, les adresses Gemüse et Mersin bien sûr, Anadolia à Boulogne-Billancourt, et toutes les adresses que vous voudrez partagez avec nous ! Programmation musicale : « The Wave » de Jungle  

La viande est grillée, presque croustillante sur les bords, juteuse, elle est glissée dans du pain ou une galette : en sandwich ou à l'assiette, le plat a conquis le monde. Appelez le kebab, kebap, shawarma, gyros, grec ou döner, préférez-le avec ou sans oignons, piment, herbes, légumes en pickles, sauce yaourt ? Vous choisirez le vôtre, il sait s'adapter. Le kebab est un voyage en soi et une histoire du monde. Le kebab d'ailleurs est bien plus qu'un plat, c'est un concept culinaire, explique le géographe Pierre Raffard qui l'a découvert en Turquie et n'a cessé de s'intéresser à lui. Le kebab s'adapte, se diffuse, migre et se différencie ensuite par la manière dont il est servi et mangé : avec quelle viande ? Avec quelle sauce ? Quels légumes ? Pour qui ? Et avec qui ? Progressivement se dessine le plat parce qu'un plat « quand il se diffuse, ne se diffuse jamais exactement de la même manière que le plat de référence, il s'adapte toujours au système alimentaire en place. C'est ce qu'on appelle la culinarisation », explique Pierre Raffard dans un épisode du podcast Bouffons. Il ne se diffuse jamais de la même manière que le plat de référence. Il s'adapte toujours, un petit peu, beaucoup, passionnément, à la folie, se mêle aux cultures alimentaires locales jusqu'à se fondre si bien dans le pays d'adoption qu'on en oublie qu'il vient d'ailleurs. Plats de cultures et plats de migrations, reflets de l'histoire Les pastels sont de ces plats, les nems, les burgers et les pizzas, plats de cultures et plats de migrations, reflets de l'histoire. Pour notre émission, c'est sur les tables du restaurant Mersin à Paris que nous avons posé nos micros. Mersin, fondé par Noé Lazare, un passionné de cuisine et des cultures culinaires, intarissable sur ce kebab découvert en version largement transformée à Paris, puis à Berlin en Allemagne, l'une de ses premières terres en Europe. L'Allemagne l'a si bien adopté qu'elle s'est spécialisée dans la confection et l'export du matériel de confection des döner kebab, « celui qui tourne », précise Nurdane Bourcier, turque ayant grandi en France et oscillant entre Istanbul et Paris. Le kebab en Turquie est cuit sur d'immenses broches, dans des endroits qui peuvent accueillir trois cent personnes, avec pain lavash cuit au tandoor, quelques oignons au sumac, cette épice acide. La viande est pesée – ce dont on n'a pas l'habitude en France – parce que c'est une viande qui coûte cher, c'est généralement du bœuf ou du veau, et d'ailleurs le döner en Turquie coûte relativement cher par rapport au reste parce que c'est une viande de bonne qualité, servie par portion de 100-150 grammes coupée très fin, quasiment pas assaisonnée, du coup on est à des années-lumières des kebabs européens, on l'aime vraiment pour la viande. Le kebab est un voyage Notre point de départ est à l'est de la Méditerranée, mais nous sillonnerons l'Europe, ferons escale à Dakar, au Liban, en Syrie, au Japon et même au Mexique où le fameux pastor est une belle incarnation de notre kebab, l'avocat en prime. Dans cette émission, on ajoutera au kebab l'acidité d'un yaourt, salé bien sûr, même si leur association n'est pas courante, notamment pour le döner. Ils ont en commun cependant un certain goût pour le nomadisme, le sens de l'adaptation et incarnent à ce titre ce qui fait que « la cuisine est la cuisine, sans frontière, il n'y a pas de guerre en cuisine », assure Nurdane. Le yaourt est égoutté, fait maison, la fermentation se poursuit au gré des envies, et surtout lui aussi se mêle à tout et partout, jusqu'aux soupes de yaourt et de riz, la recette est partagée ici. « La découverte du yaourt à Istanbul a été un choc pour moi, raconte Noé, on peut le chauffer, le saler, en faire une soupe et cuisiner avec ! » Notamment cette fameuse soupe de yaourt, une soupe de l'estive dont il existe de nombreuses versions, précise Nurdane. Une découverte enfin, le tantuni La viande est cuite dans un ustensile aux allures de grande poêle à réceptacle pour la sauce au milieu, assaisonnée, puis versée avec sa sauce dans une galette, recouverte de yaourt et de sumac, pliée en U pour éviter que le jus ne s'échappe trop ! Les prudents choisiront de le savourer à l'assiette, les yeux aussi seront ravis. Avec : Noé Lazare, passionné de Döner Kebab et de cuisine, restaurateur et fondateur de Gemüse, pour partager l'excellent kebab berlinois découvert dans la capitale allemande, puis Mersin où sont servis des kebabs et des tantuni. Mersin, 123 rue Simon Bolivar, dans le XIXe arrondissement de Paris. Tout y est très, très bon et fait maison. Et Nurdane Bourcier, cuisinière, cheffe de Tamam Kitchen, histoires d'épices et de migrations et autrice : Le Yaourt, 10 façons de le préparer est publié aux éditions de l'Épure, l'aubergine, et la caroube sont parus dans la même collection. Le mot kebab décrit une méthode de cuisson, ce sont les légumes rôtis, des herbes, c'est la cuisson au feu. Il y a plusieurs types de kebab, on va tout appeler kebab, le döner bien connu en Europe, c'est celui qui tourne sur la broche. Le yaourt est omniprésent en Turquie comme le Kebab. Et pourquoi pas goûter à l'iskender si vous allez en Turquie ? Le pain est frit – un pide – avec de la viande arrosée de beurre noisette fondu et de yaourt acide, la tomate acide et sucrée, une odyssée du gras et de la gourmandise. La cuisine, le seul domaine qui ne connait pas de frontière : dans une assiette, on peut ne pas faire la guerre du tout. Pour aller plus loin Le monde sur la broche de Pierre Raffard, géographe spécialiste de l'alimentation, Calype éditions Le livre de la cuisine turque de Musa Dagdeviren aux éditions Phaïdon Un goût du monde tout sandwichs et déjà un tantuni Quelques adresses : dans le XIVe en écho au souvenir de Noé, dans le Ve arrondissement du côté du métro Cluny, dans le Xe arrondissement, Özlem, les adresses Gemüse et Mersin bien sûr, Anadolia à Boulogne-Billancourt, et toutes les adresses que vous voudrez partagez avec nous ! Programmation musicale : « The Wave » de Jungle  

Série - « La Story », le podcast d'actualité des « Echos », se met à table pour raconter l'histoire de la gastronomie mondialisée. Dans le deuxième épisode, Margaux Boulte et son invité Derek Perrotte racontent comment le « salade-tomate-oignons » a surmonté les polémiques pour devenir un plat ultra-populaire.Vous vous informez beaucoup… mais retenez-vous vraiment l'essentiel ? La Sélection des « Echos », c'est chaque jour les analyses et décryptages qui comptent vraiment, sélectionnés par notre rédaction. Retrouvez nos meilleures offres réservées à nos auditeurs.« La Story » est un podcast des « Echos » présenté par Margaux Boulte. Cet épisode a été enregistré en août 2026. Rédaction en chef : Clémence Lemaistre. Invité : Réalisation : Nicolas Jean. Chargée de production et d'édition : Clara Grouzis. Musique : Théo Boulenger. Identité graphique : Upian. Photo : Ethan Fisher. Sons : Chaîne YouTube des « Echos », Aerte, INA, TF1, La Caravane Passe – « Salade, Tomate, Oignon ». Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

No 4 Til 7 Thang on your radio this week but there's still a podcast!This bonus episode wishes it never asked…Hear Johnny on Radio X every weekday at 4pm across the UK on digital radio, 104.9 FM in London, 97.7 FM in Manchester, on Global Player or via www.radiox.co.uk

Bonus Smarting! Trusty answers questions sent in by SmartyPants! Email your SmartyQs to - Whosmarted@whosmarted.com

Diagnosed at 37 in Germany, a week alone in COVID quarantine, an insulin pen and no instructions. Bar life, burnout, therapy, and one very good endo. ABLEnow save for today's needs or invest for tomorrow Eversense CGM Medtronic Diabetes Tandem Mobi ** Use code JUICEBOX to save 20% at Cozy Earth  CONTOUR NextGen smart meter and CONTOUR DIABETES app Dexcom G7 Go tubeless with Omnipod 5 or Omnipod DASH * Get your supplies from US MED  or call 888-721-1514 Touched By Type 1 Take the T1DExchange survey Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! *The Pod has an IP28 rating for up to 25 feet for 60 minutes. The Omnipod 5 Controller is not waterproof.  ** t:slim X2 or Tandem Mobi w/ Control-IQ+ technology (7.9 or newer). RX ONLY. Indicated for patients with type 1 diabetes, 2 years and older. BOXED WARNING:Control-IQ+ technology should not be used by people under age 2, or who use less than 5 units of insulin/day, or who weigh less than 20 lbs. Safety info: tandemdiabetes.com/safetyinfo Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find it!  

In this hilarious and heartfelt first installment of our conversation with Bravo TV's Persian Valley star, Sky Askari, we immediately discover that we may have found our long-lost twin. Born in Iran, raised between Germany and Switzerland, and now building a luxury jewelry empire in Los Angeles, Sky joins us to talk about everything from family, fashion, and immigration to love, marriage, and what it really takes to reinvent yourself in America. We kick things off by bonding over our shared European connections, our love of luxury, and our surprising ties to the Kardashian family. Pol' reminisces about designing Robert Kardashian's Wife's (not Kris Jenner) final wedding gown while Sky opens up about her own extraordinary journey from Iran to Germany and eventually to Los Angeles, where she studied art and fashion before launching her bridal business and later creating Sky Askari Fine Jewelry. As Sky shares stories about growing up Persian, we dive into cultural traditions, private schools, family expectations, and the differences between life in Iran, Germany, and America. She reveals that despite common assumptions, she arrived in the United States with a green card already in hand and built her life here through determination, hard work, and a refusal to be limited by labels. Things get especially entertaining when Sky admits that before becoming a successful jewelry designer and Bravo star, she worked at the legendary Shamshiri restaurant in Westwood, where she met her future husband, Bomshad. What begins as a casual story about waitressing quickly turns into one of the funniest and longest proposal stories we've ever heard. Sky reveals that after years of insisting she never wanted to get married, Bomshad proposed on Valentine's Day wearing colorful socks and boxers, nervously pacing around their home with a Tiffany box in hand. But instead of a dazzling diamond ring, Sky found a simple gold band—because, according to him, she was “too picky” to trust with choosing her own engagement ring. Along the way, we compare engagement stories, including our own unforgettable televised proposal, and discover that Sky's fiercely independent spirit mirrors our own philosophy on relationships: love should always be a choice, never an obligation. We also get unexpectedly deep as Sky reflects on her parents' divorce, their enduring friendship, and the lessons she learned about commitment, freedom, and building a life on her own terms. The conversation turns emotional as she discusses family members still living in Iran and why today's political climate makes returning home difficult. From Persian culture and restaurant chaos to luxury jewelry and unconventional romance, Part 1 is packed with laughter, honesty, and the realization that maybe Capricorns really do run the world. Subscribe to our audio: ⁠linktr.ee/undressedpod⁠ Follow Pol Atteu:  Instagram: ⁠@polatteu⁠  Tiktok: ⁠@polatteu ⁠ Twitter: ⁠@polatteu ⁠ ⁠www.polatteu.com⁠ Follow Patrik Simpson:  Instagram: ⁠@patriksimpson ⁠ Tiktok: ⁠@patriksimpson⁠ ⁠www.patriksimpson.com⁠ Follow SnowWhite90210: Instagram: ⁠@snowwhite90210⁠ Twitter: ⁠@SnowWhite9010⁠ ⁠www.snowwhite90210.com⁠ Watch Gown and Out In Beverly Hills on ⁠Prime Video⁠.  ⁠www.gownandoutinbeverlyhills.com⁠ #UndressedPodcast  ⁠Armenian Coffee Reading⁠ ⁠SnowWhite90210 SnowBubu is a Perfect gift!⁠ ⁠https://polatteu.com/shop/ols/products/snowbubu90210⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Wem gehört der Döner Kebab? Todor Ovcharov denkt über selektiven Nationalismus nach. "Mit Akzent", eine Kolumne von Todor Ovtcharov. Sendungshinweis: Sounds like FM4, 15.7.2026, 14 Uhr

"I'm only interested in 100% lamb meat in my kebab". Has this phrase ever been uttered? Do people care if it's lamb meat, eyelid...or even goat? One story from the news this week has got David, Dominic & Mark discussing just this. But that's not all they cover, in this week's round-up of ten animal rights & vegan headlines from around the world.Like what we do? Want to help it sound even better? Join our KoFi gang here: https://ko-fi.com/ENOUGHOFTHEFALAFELThanks to Neil, Shane & Alex for their continued Ko-Fi support!Thanks Shane for today's admin ;)****************Enough of the Falafel is a community of people who love keeping on top of the latest news in the world of veganism & animal rights. With the Vegan Week podcast, we aim to keep listeners (& ourselves) informed & up-to-date with the latest developments that affect vegans & non-human animals; giving insight, whilst staying balanced; remaining true to our vegan ethics, whilst constantly seeking to grow & develop.Each week we look through news stories from the past 7 days in the world of veganism & animal rights.If you spot any news stories that might catch our fancy, or have an idea for a discussion topic, get in touch via enoughofthefalafel@gmail.com.******************This week's stories:https://www.euroveg.eu/eu-protein-plan/ https://www.worldanimalprotection.org.uk/latest/news/uk-heatwave-broiler-chickens/?gad_source=1&gad_campaignid=23695584451&gbraid=0AAAAAD7utSjecXlMakdA1T5LMya6S94WL&gclid=Cj0KCQjwjb3SBhDgARIsAMKiWzg1vgRslSkMt99C3eZBnjpqYLH_DpDrM2eVYx2sfzsaa8TiNDeakToaAi-AEALw_wcB https://www.wpr.org/news/ridglan-farms-animal-rights-activists-raid-dane-county-felony-charges https://www.c21media.net/news/off-the-fence-boards-animal-rights-feature-doc-crime-or-rescue/ https://www.theanimalreader.com/2026/07/01/turkish-singer-tan-tasci-shares-animal-rights-video-during-concert/ https://www.veganfoodandliving.com/news/peru-university-permanent-vegan-meals/ https://link.vox.com/view/68d5301ad130e1a79606e723ro9tj.1z26/366615f9 https://plantbasednews.org/animals/british-shoppers-chickens-no-longer-caged/ https://www.bbc.co.uk/news/articles/ce95y1zlzyxo https://www.youtube.com/watch?v=ilqeDbu4E8Y ****************Thanks everyone for listening; give us a rating and drop us a message to say "hi"; it'll make our day!Dominic, Daivd, Mark

On today’s 7.2.26 show we talked about being able to see into the future, mystery diarrhea parasite, Lil Wayne was a no show to his own show, more Taylor Swift wedding details, Selena gives us a Quince update, the sexiest chore, bird hands, Kim K hopes to get proposed to, Selena's new look and more!See omnystudio.com/listener for privacy information.

Avec : Jean-Philippe Doux, journaliste et libraire. Pierre Rondeau, économiste. Et Emmanuelle Dancourt, journaliste indépendante de Dijon. - Accompagnée de Charles Magnien et sa bande, Estelle Denis s'invite à la table des français pour traiter des sujets qui font leur quotidien. Société, conso, actualité, débats, coup de gueule, coups de cœurs… En simultané sur RMC Story.

Leute, komplette Chaosfolge: Wir geben für nichts Garantie, weil die 40 Grad in unserem Studio uns in die Birne steigen. Bei uns gibt es kein Hitzefrei und man merkt das gar nicht in der Folge. Die prekären Verhältnisse sind schuld an allem und Nagelsmann lässt Undav immer noch nicht spielen. Aber noch viel wichtiger ist die Frage: Wer von euch kann ein Schaf nachmachen?

#Predator #Yautja #PredatorBloodshedJustin and Reycontinue their coverage of Marvel's latest Predator series - PREDATOR: BLOODSHED #4This time we learn more about Jacob...but for how long?Things really ramp up here, so you don't want to miss this!Tune in for all the action...!Remember, ...I'm gonna cut your naaaaaaammme into him...WHERE TO FIND US:We're currently on -Email - predpreypod@gmail.comFacebook - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠facebook.com/predpreypod⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠instagram.com/predpreypod ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Youtube - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠youtube.com/@predpreypod⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Discord - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://discord.gg/eXJ2xKf7yR⁠⁠⁠⁠⁠⁠⁠MUSIC BY:Music Interpretation LaboratoryWith special thanks to Dave for letting us use their musicCheck them out on -YouTube - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ @mil-musicinterpretationlab7701 ⁠⁠⁠⁠⁠⁠⁠  ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠X - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@mil_musiclab⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@mil.musiclab⁠⁠⁠⁠⁠

La Buena Vida: The Kebab Market

kontakt@matkoma.com Hosted on Acast. See acast.com/privacy for more information.

20 Jahre lang hat Kiran Desai an ihrem neuen Roman gearbeitet. Auf 750 Seiten erzählt die Booker-Preisträgerin ein weltumspannendes Familien- und Liebesepos. Welche Rolle die besondere Würze des indischen Kebab dabei spielt, erzählt sie hier. Desai, Kiran www.deutschlandfunkkultur.de, Lesart

20 Jahre lang hat Kiran Desai an ihrem neuen Roman gearbeitet. Auf 750 Seiten erzählt die Booker-Preisträgerin ein weltumspannendes Familien- und Liebesepos. Welche Rolle die besondere Würze des indischen Kebab dabei spielt, erzählt sie hier. Desai, Kiran www.deutschlandfunkkultur.de, Lesart

20 Jahre lang hat Kiran Desai an ihrem neuen Roman gearbeitet. Auf 750 Seiten erzählt die Booker-Preisträgerin ein weltumspannendes Familien- und Liebesepos. Welche Rolle die besondere Würze des indischen Kebab dabei spielt, erzählt sie hier. Desai, Kiran www.deutschlandfunkkultur.de, Lesart

Morse code transcription: vvv vvv Builder wins bet on Epsom Derby thanks to spooky time capsule tip Cake sheds are making bakers 1,000 a week but the dream might be over I was applying for hundreds of jobs this tip helped me get one Toledo festival shooting Multiple people shot in Ohio with suspect still at large Hegseth attacks Europe over invasion of migrants in D Day speech Three men admit killing restaurant owner in Canada after unpaid bill row Royals turn out for Peter Phillips and NHS nurses wedding Kebab firm fined 500k for selling lamb that was mostly skin and fat Cosmeticorexia How girls are falling down a skincare rabbit hole Delays to governments defence plan undermine UK credibility, MPs say

Morse code transcription: vvv vvv I was applying for hundreds of jobs this tip helped me get one Steve Rosenberg Lasting image of Russias economic forum is plume of smoke over St Petersburg Cosmeticorexia How girls are falling down a skincare rabbit hole Cake sheds are making bakers 1,000 a week but the dream might be over A bluffers guide to the World Cup Hegseth attacks Europe over invasion of migrants in D Day speech David Lammy says he told JD Vance his Henry Nowak comments were wrong Kebab firm fined 500k for selling lamb that was mostly skin and fat Zelensky set for London talks as he criticises vile Chornobyl drone strike Royal wedding Who is Harriet Sperling, the NHS nurse who married Peter Phillips

Morse code transcription: vvv vvv Royals turn out for Peter Phillips and NHS nurses wedding I was applying for hundreds of jobs this tip helped me get one Kebab firm fined 500k for selling lamb that was mostly skin and fat Delays to governments defence plan undermine UK credibility, MPs say Builder wins bet on Epsom Derby thanks to spooky time capsule tip Cosmeticorexia How girls are falling down a skincare rabbit hole Toledo festival shooting Multiple people shot in Ohio with suspect still at large Three men admit killing restaurant owner in Canada after unpaid bill row Hegseth attacks Europe over invasion of migrants in D Day speech Cake sheds are making bakers 1,000 a week but the dream might be over

Morse code transcription: vvv vvv Cosmeticorexia How girls are falling down a skincare rabbit hole Royal wedding Who is Harriet Sperling, the NHS nurse who married Peter Phillips David Lammy says he told JD Vance his Henry Nowak comments were wrong Steve Rosenberg Lasting image of Russias economic forum is plume of smoke over St Petersburg Cake sheds are making bakers 1,000 a week but the dream might be over Hegseth attacks Europe over invasion of migrants in D Day speech Kebab firm fined 500k for selling lamb that was mostly skin and fat A bluffers guide to the World Cup I was applying for hundreds of jobs this tip helped me get one Zelensky set for London talks as he criticises vile Chornobyl drone strike

Morse code transcription: vvv vvv I was applying for hundreds of jobs this tip helped me get one Kebab firm fined 500k for selling lamb that was mostly skin and fat Cosmeticorexia How girls are falling down a skincare rabbit hole Cake sheds are making bakers 1,000 a week but the dream might be over Royals turn out for Peter Phillips and NHS nurses wedding Builder wins bet on Epsom Derby thanks to spooky time capsule tip Delays to governments defence plan undermine UK credibility, MPs say Three men admit killing restaurant owner in Canada after unpaid bill row Hegseth attacks Europe over invasion of migrants in D Day speech Toledo festival shooting Multiple people shot in Ohio with suspect still at large

Morse code transcription: vvv vvv Steve Rosenberg Lasting image of Russias economic forum is plume of smoke over St Petersburg David Lammy says he told JD Vance his Henry Nowak comments were wrong Cake sheds are making bakers 1,000 a week but the dream might be over Cosmeticorexia How girls are falling down a skincare rabbit hole Kebab firm fined 500k for selling lamb that was mostly skin and fat A bluffers guide to the World Cup Zelensky set for London talks as he criticises vile Chornobyl drone strike I was applying for hundreds of jobs this tip helped me get one Hegseth attacks Europe over invasion of migrants in D Day speech Royal wedding Who is Harriet Sperling, the NHS nurse who married Peter Phillips

Morse code transcription: vvv vvv Zelensky set for London talks as he criticises vile Chornobyl drone strike Hegseth attacks Europe over invasion of migrants in D Day speech A bluffers guide to the World Cup Cosmeticorexia How girls are falling down a skincare rabbit hole Royal wedding Who is Harriet Sperling, the NHS nurse who married Peter Phillips Steve Rosenberg Lasting image of Russias economic forum is plume of smoke over St Petersburg I was applying for hundreds of jobs this tip helped me get one Kebab firm fined 500k for selling lamb that was mostly skin and fat Cake sheds are making bakers 1,000 a week but the dream might be over David Lammy says he told JD Vance his Henry Nowak comments were wrong

Morse code transcription: vvv vvv Three men admit killing restaurant owner in Canada after unpaid bill row Cosmeticorexia How girls are falling down a skincare rabbit hole Cake sheds are making bakers 1,000 a week but the dream might be over I was applying for hundreds of jobs this tip helped me get one Builder wins bet on Epsom Derby thanks to spooky time capsule tip Royals turn out for Peter Phillips and NHS nurses wedding Toledo festival shooting Multiple people shot in Ohio with suspect still at large Delays to governments defence plan undermine UK credibility, MPs say Kebab firm fined 500k for selling lamb that was mostly skin and fat Hegseth attacks Europe over invasion of migrants in D Day speech

#AcıTatlıMayhoş

„Strašenie islamom slúži politikom na zakrytie problémov“, tvrdí arabista Attila Kováč. Politici podľa neho zneužívajú predsudky a stereotypy voči moslimskej komunite, hoci ide o jednu z najmenších menšín v krajine. Zdôrazňuje, že nenávisť voči neznámemu pramení z nedostatku osobnej skúsenosti a slúži ako populistický nástroj na odpútanie pozornosti od reálnych spoločenských problémov.Z témy prísnej registrácie cirkví sa na Slovensku opäť stal strašiak mešitami. Rezonuje tu téma islamu, hoci moslimská komunita u nás patrí medzi najmenšie v Európe.Ombudsman napadol na Ústavnom súde podmienku 50-tisíc veriacich potrebných na registráciu novej cirkvi a časť politikov okamžite začala hovoriť o hrozbe islamizácie či výstavby mešít.Naviac, samotný ombudsman sa stal terčom nevyberaných útokov, pre ktoré požiadal o policajnú ochranu a aj svoj úrad musel zatvoriť pred verejnosťou.Sú obavy z islamizácie Slovenska založené na realite, alebo skôr na predstavách a stereotypoch? Prečo sa práve islam stal v slovenskej politike takým silným symbolom, hoci väčšina Slovákov osobne žiadneho moslima nepozná?O islame, moslimoch, strachu z neznámeho aj o tom, čo táto debata vypovedá o nás samých, sa budeme rozprávať s arabistom Attilom Kovácsom.Podcast Jaroslav Barborák.

„Strašenie islamom slúži politikom na zakrytie problémov“, tvrdí arabista Attila Kováč. Politici podľa neho zneužívajú predsudky a stereotypy voči moslimskej komunite, hoci ide o jednu z najmenších menšín v krajine. Zdôrazňuje, že nenávisť voči neznámemu pramení z nedostatku osobnej skúsenosti a slúži ako populistický nástroj na odpútanie pozornosti od reálnych spoločenských problémov.Z témy prísnej registrácie cirkví sa na Slovensku opäť stal strašiak mešitami. Rezonuje tu téma islamu, hoci moslimská komunita u nás patrí medzi najmenšie v Európe.Ombudsman napadol na Ústavnom súde podmienku 50-tisíc veriacich potrebných na registráciu novej cirkvi a časť politikov okamžite začala hovoriť o hrozbe islamizácie či výstavby mešít.Naviac, samotný ombudsman sa stal terčom nevyberaných útokov, pre ktoré požiadal o policajnú ochranu a aj svoj úrad musel zatvoriť pred verejnosťou.Sú obavy z islamizácie Slovenska založené na realite, alebo skôr na predstavách a stereotypoch? Prečo sa práve islam stal v slovenskej politike takým silným symbolom, hoci väčšina Slovákov osobne žiadneho moslima nepozná?O islame, moslimoch, strachu z neznámeho aj o tom, čo táto debata vypovedá o nás samých, sa budeme rozprávať s arabistom Attilom Kovácsom.Podcast pripravil Jaroslav Barborák.

Sydney May 16, Perth May 23, Adelaide May 30 and more - Full 2026 National Tour On Sale Now: https://linktr.ee/billy.darcy Check out my stand-up special 'Gamble Responsibly': https://www.youtube.com/watch?v=3HDlhDBPWMw&t=33s Officeworks incident Opened for Rohan Arneil and Blake Pavey last week Tobacconist incident Vic on the Park absolutely humming Repeatedly mugged off by bloke in Newcastle crowd Kebab store inside servo what Kelli Holiday not let into America smh NRL coach becomes AFL coach, how the bloody hell does that work Sean Strickland trash talk works I am ready to privatise the Big Bash immediately New Episode every Thursday! Youtube: https://www.youtube.com/channel/UCJscnfTTW_-aO5D81Xi22yw? Facebook: www.facebook.com/billydarcy1 Instagram: www.instagram.com/billy.darcy Music: 'In the Clouds' by RENNANSee omnystudio.com/listener for privacy information.

Grok says: “Listen up, you sorry bunch of candy-ass civilians and weekend warriors! This just in from the Unrelenting war room. Darren and Gene are locked and loaded on Unrelenting 0189, ripping the lid off the bullshit machine like a thermite charge on a locked hatch. They expose how the Southern Poverty Law Center is straight-up paying hate groups, including the KKK, to keep the grift alive, rip apart the paid opposition operators like Megan Kelly and Tucker Carlson who flip faster than a Tijuana hooker on election night, and unload on the asymmetric warfare where the left plays hockey while conservatives are still calling fair play in a rigged football game. They shred Podcasting 2.0's Satoshi streaming disaster, laugh their asses off at retro TV spandex (Buck Rogers over Battlestar any day), roast brain-rotting short-form dopamine hits, and drop red pills on why Democrats won't vote because they're stupid while pushing hardcore voting reform that would make the Founding Fathers proud. Plus live kebab extraction, AI close air support, and enough unfiltered truth to make your average legacy media anchor shit his pants. If you've got the balls to handle real talk with zero safe spaces, zero apologies, and maximum unrelenting firepower, then stop what you're doing and listen to Unrelenting right now. Darren and Gene don't just speak truth to power — they waterboard the bastards with it. Download it, stream it, share it with your platoon. This ain't background noise, this is combat audio. Unrelenting podcast — where the weak get weeded out and the strong get armed with the truth. Hooyah!” Unrelenting: where discipline means no mercy, no bullshit, and no excuses. Thanks for listening. Please support the show! –>> DONATE NOW

On this episode of The Motoring Historian, Jon Summers summarizes a Western Automotive Journalists recap of CES 2026 led by chair Charlie Vogelheim, arguing that major auto innovation has shifted from traditional auto shows to CES. He frames the industry around electrification, autonomy, connectivity, and shared mobility, noting huge spending since 2010 largely from outside traditional OEMs, and discusses how autonomy remains harder than early forecasts. Highlights include Waymo's sixth-generation vehicles with 29 sensors and expansion to colder cities; Nvidia's open AI platform; Uber's planned 2026 Lucid Gravity-based autonomous rollout; Qualcomm's single-chip ADAS/infotainment concept enabling cheaper EVs and reinforcing “software-defined” cars like Xiaomi's ecosystem approach; bolt-on ADAS from comma.ai; Zoox demos; Mercedes “Level 2++”; Sony-Honda's expensive Afeela; Germany's remotely driven Vay concept; and standout tech like a hovering flying motorcycle and Donut Lab's solid-state battery designs. ===== (Oo---x---oO) ===== 00:00 Why CES Matters 01:10 EV Future Hopes 03:23 Three Revolutions 05:32 Shared Rides and Waymo 09:38 ACES and Investment 11:13 Waymo Gen 6 Hardware 13:33 Cold Weather Challenges 15:09 Nvidia and Lucid Gravity 17:41 Qualcomm One Chip Cars 21:39 Software Defined Automakers 25:19 Aftermarket Autonomy Debate 27:24 Autonomy Reality Check 28:56 More CES Oddities + Flying Bikes and Batteries 39:11 AI Construction Machines 41:50 Is ACES Still Relevant? 43:29 Outro and Credits ==================== The Motoring Podcast Network : Years of racing, wrenching and Motorsports experience brings together a top notch collection of knowledge, stories and information. #everyonehasastory #gtmbreakfix - motoringpodcast.net More Information: Visit Our Website Become a VIP at: Patreon Online Magazine: Gran Touring Follow us on Social: Instagram Jon Summers is the Motoring Historian. He was a company car thrashing technology sales rep that turned into a fairly inept sports bike rider. On his show he gets together with various co-hosts to talk about new and old cars, driving, motorbikes, motor racing, motoring travel. Copyright Jon Summers, The Motoring Historian. This content is also available via jonsummers.net. This episode is part of the Motoring Podcast Network and has been republished with permission.

Un kebab c'est simple ! Salade, tomates, oignons, de la viande, la sauce au choix et les frites… Franchement, c'est pas compliqué… Et c'est sans doute cette simplicité qui fait le succès du kebab ! On dit kebab mais si vous êtes de la région île-de-France vous parlerez certainement d'un grec. Aujourd'hui dans Maintenant vous savez, on remonte à l'origine de cette expression parisienne !  D'où vient le mot “kebab” ? Comment le kebab est arrivé en France ? Si le kebab est turc, pour on l'appel “grec” ?  Écoutez la suite de cet épisode de Maintenant vous savez ! Un podcast Bababam Originals, écrit et réalisé par Hugo de l'Estrac. Première diffusion : mars 2023 À écouter ensuite : ⁠Qu'est-ce que la fachosphère, l'empire de l'extrême droite sur internet ?⁠ ⁠Quels sont les 5 conseils pour vaincre la procrastination ?⁠ ⁠Qu'est-ce que la fenêtre d'Overton ?⁠ Retrouvez tous les épisodes de ⁠"Maintenant vous savez".⁠ Suivez Bababam sur ⁠Instagram⁠. Learn more about your ad choices. Visit megaphone.fm/adchoices

Daredevil Michelle Khare lives life to the extreme in Challenge Accepted, amassing more than 6 million followers and more than 1 billion views. Across the show, you'll see Michelle attempt everything from Tom Cruise's Deadliest stunt to Harry Houdini's water torture cell to trying to earn a black belt in taekwondo in only 90 days.This episode is brought to you by:Fin powerful AI Agent for all your customer service: Fin.Ai/TimMonarch track, budget, plan, and do more with your money: Monarch.com/Tim Momentous Fiber+ 3-in-1 formula with soluble fiber, insoluble fiber, and Solnul® resistant starch: LiveMomentous.com/TimAG1 all-in-one nutritional supplement: DrinkAG1.com/TimTIMESTAMPS:[00:00:00] Start.[00:00:24] Challenge Accepted: The logline and why breakdowns stay in the edit.[00:03:05] Growing up in Shreveport, LA: Friday night movies, the AFI Top 100, and interning on Snitch.[00:06:15] Podcasting: While “easier” than writing books, it's a heck of a lot more work than meets the ear.[00:21:24] Quality over quantity: 8–10 episodes a year, scarcity as strategy, and building a defensible moat.[00:31:47] “Hard choices, easy life.” — Jerzy Gregorek, calling the FAA 300 times, and why no one copies you when the barrier is insanity.[00:35:32] Dartmouth to Google.org: the Fermi estimation faceplant and not getting the job.[00:37:10] BuzzFeed as graduate school of the internet.[00:40:37] Work for someone else first: My case against starting a company right out of school.[00:47:28] The stolen book: Michelle pulls out a battered 2016 copy of The 4-Hour Workweek and reads her fear-setting chart aloud.[00:51:10] “I've never designed my own rubric of success” — the nightmare, the repair plan, and what Michelle was putting off out of fear.[00:56:59] Practicing poverty: studio apartment, stripped-down life, moonlighting for a year, then the three-month-savings leap.[01:06:58] Kebab-shop destiny: meeting stunt coordinator Steve Brown in L.A. — now he does Avatar and straps Michelle to planes.[01:09:04] Surface area for luck: Bill Gurley, Kevin Kelly's sleeping bag, and Seneca on voluntary discomfort.[01:12:44] Coach, mentor, cheerleader: the three-person Formula One team you actually need.[01:17:20] The art of the cold email — and cold-calling the FBI tip line to meet “The Hollywood Guy.”[01:21:55] Michelle's three-paragraph, six-sentence formula for emails that open any door.[01:26:15] My cold email playbook: the “via” trick, include your damn cell number, and why “Yo, Ferriss” is an auto-archive.[01:36:24] The fake Tim Ferriss Podcast phishing scam: Zoom calls, screen access, and hijacked Facebook pages.[01:40:58] Emailing Hank Green, Brandon Sanderson's unpublished novels, and why your first cold emails are just practice reps.[01:46:37] Michelle's storytelling syllabus: Survivor, Snyder's Save the Cat, and peer review of whatever went viral last week.[01:48:44] The magic of Jeff Probst, and dissecting the bones of storytelling.[01:53:12] John McPhee's red-ink writing class at Princeton.[01:58:38] Six Thinking Hats broke Michelle's pessimism; Radical Candor taught her how to give feedback.[02:07:20] The slinky org chart: Seven full-timers that balloon to 50 for a shoot, then compress right back.[02:21:21] Scope creep, saying no to big checks, and why Michelle has never hit creator burnout.[02:30:34] My No Book teaser: 850 pages on renegotiating commitments and getting back on the wagon.[02:33:31] The Mindy Kaling manifesto: @MindyKalingFan, The Office, and shattering expectations for Indian women in entertainment.[02:40:38] Wishlist shout-out: Norland College, where Mary Poppins meets Secret Service.[02:42:48] Episodes Michelle would pay to relive.[02:47:40] Episodes Michelle would pay to skip.[02:52:15] Seven marathons, seven continents, one week.[02:57:10] Free Solo, Alex Honnold in the creepy van, and things both of us would never do.[03:00:38] Books gifted most: Radical Candor, The Great CEO Within, and Adam Grant's Originals.[03:01:21] Michelle's billboard.[03:02:45] A primetime Emmy run and parting thoughts.*For show notes and past guests on The Tim Ferriss Show, please visit tim.blog/podcast.For deals from sponsors of The Tim Ferriss Show, please visit tim.blog/podcast-sponsorsSign up for Tim's email newsletter (5-Bullet Friday) at tim.blog/friday.For transcripts of episodes, go to tim.blog/transcripts.Discover Tim's books: tim.blog/books.Follow Tim:Twitter: twitter.com/tferriss Instagram: instagram.com/timferrissYouTube: youtube.com/timferrissFacebook: facebook.com/timferriss LinkedIn: linkedin.com/in/timferrissSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Ehhh kia ora e te homies! Here's what you missed on the show today: Someone we know was in a boy band Tiktokkers out in the wild Who wrote this? Fame or Chat GPT? Arun & Troy used to have hemorrhoids Imani-J has a brand new single! Kaitaia should be getting some Temu packages today Nickson explains his weird algorithim Memory tricks for studying Shot for listening, From Eds AKA Eric AKA Edith AKA Eteni

In this episode, you're going to listen the incredible tale of the invention of an iconic kebab of an Indian city, which is made on a granite slab instead of iron skewers. And if you stay till the end, you can learn a useful Hindi phrase, as well.     Its Hindi version's transcript, which has expressions with their meanings and worksheets based on it, can be downloaded after becoming a Patron from - https://www.patreon.com/allaboutindiapodcast   or https://www.patreon.com/learnhindionthego To take a free trial for online Hindi lessons visit: https://learnhindischool Find out more at https://learn-hindi-on-the-go.pinecast.co This podcast is powered by Pinecast.

Behnam Ben Taleblu is senior director of the Foundation For Defense of Democracy's Iran Program, and a senior fellow specializing in Iranian security and political issues.We ask this noted scholar the burning questions of the day like, “Do you lose weight on Ramadan?” and “What's it like to have a fatwa on your head?”We also discuss the potential for an American (and Israeli?) strike on Iran, the incredible resilience of Iranian society, how Ayatollah Khamenei is playing us all, where Behnam is more hawkish than his Israeli colleagues.Follow Behnam on X and check out his writing at the FDD.Happy Purim, Ramadan and Nowruz to all!Also:* No one has done a better job at secularizing Iranian society than the Islamic republic itself.* What is Iran?* We're all from Malta now.* Is Ramadan intermittent fasting?* I'm sorry I can't come to your event, the Iranianss are after me.* Where is Hezbollah now?* Iranian society deserves a collective Nobel Peace Prize.* Bumbling idiot or 7D chess player?* The knife and the handshake.* The JCPOA created this mess.* This is a war of choice, and Iran chose it.* Khamenei needs to thank Trump, instead he's leaving him on “read”.* Tucker Carlson didn't like the Ben Gurion Airport McDonald's.* No one and everyone has a right to exist.* Benham has a favorite Hamentaschen flavor.* Persian food with a Shmear.* Kebab and Chinese This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit askajew.substack.com/subscribe

What if the most romantic dinner of the year didn't require a reservation, a prix fixe menu, or a sink full of dishes?It's Valentine's Day, and in this episode I'm sharing the simple but extravagant menu that Marty and I are making as part of our relaxed weekend at home. We're cooking a dinner that feels special without being fussy, the kind of dinner that will let us sit and chat at the table chatting, without spending tons of time making it first.My guest today is Ashley Covelli from Big Flavors from a Tiny Kitchen. She cooks delicious, vibrant meals in a small space, and she joins me to talk about managing a pantry so it actually works for you and building bold flavor from everyday ingredients.Ashley also shares her Broiler Kebab Sheet Pan Dinner. It's straightforward, packed with flavor, and designed for real small-house life. Big taste, minimal space, and no complicated techniques required!Ashley's Links:Broiler Kebab Sheet Pan Mealhttps://bigflavorstinykitchen.com/Instagram: https://www.instagram.com/bigflavors/Facebook: https://www.facebook.com/bigflavors/Pinterest: https://www.pinterest.com/bigflavors/Christine's Links:Valentines Day RecipesHow to Make a Perfect Shrimp CocktailGarlic Butter Argentine Red Shrimp RecipeHow to Cook Filet Mignon PerfectlyHow to Make the Best Tossed SaladHow to Bake Potatoes in the MicrowaveVanilla CustardChili RecipeChicken Salad RecipeEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's Newsletter

Le French tacos est né dans la région lyonnaise au début des années et il a été popularisé en Suisse romande depuis une quinzaine d'années. Il s'est aujourd'hui imposé comme un incontournable du fast-food chez les jeunes. Format XXL, prix attractif, phénomène des réseaux sociaux mais bombe calorique : a-t-il détrôné le kebab et pour combien de temps encore ? Journaliste: Anne-Julie Ruz Réalisation: Mathieu Ballmer >> Pour aller plus loin: - Le French tacos : phénomène générationnel et défi nutritionnel, A bon entendeur du 9 décembre 2025 (Play RTS) - TACOS ORIGINS | PARTIE 1/3, documentaire de Bastien Gens (Youtube)

On this week's episode, host Savanna talks with Jennifer and Elise about dating as a vegan, their experiences good and bad, online dating and Valentine's Day ideas.  If anyone is interested in being interviewed for Jennifer's PhD research on dating, you can email her at: datingculturesresearch@gmail.com  Music: Animal Liberation by Los Fastidios. Pencil Full of Lead by Paolo Nutini. Hello Kitty by Marina. Birds of a Feather by Billie Elish.

A diverse food scene is an interesting food scene. Without it, we'd all be stuck in some dystopian future where every restaurant is a Taco Bell.Luckily, Milwaukee is worlds away from that scenario because of how global our city's flavors are. In this episode, we touch on two recent examples that bring tastes from two distinctly different regions to Milwaukee.First up is a name familiar to the area's food lovers: SapSap. Chef Alex Hanesakda's excellent food truck has been just one of the reasons to brave the cold at Zócalo Food Park since it nestled into a parking spot earlier this year. As of last week, you don't need to worry about the weather because SapSap has a new location at the 3rd Street Market Hall.Just like the Zócalo version (which will continue cooking), SapSap's stall in the former Grand Avenue Mall will serve Chef Alex's signature Lao-American offerings, including his Mama's Eggrolls and brisket fried rice. According to Ann's always-informed reporting, the new location will also expand its menu to include a few more Southeast Asian options.Our second globally flavored news item spins the globe to Germany's take on a street food that originated in Turkey: döner kebab. Ray and Elma Ramic opened a fast-food joint of the same name in Hartford back in 2023, sending curious eaters up I-43 to wolf down the gyro's European cousin. They shortened the commute by opening a second Döner Kebab at 138 E. Capitol Dr., and Ann stopped by as part of her most recent Dining Tidbits.Also in this episode, you'll hear us flap our wings (or mouths) about: Broasted chicken, the unsung hero of the supper club. Milwaukee's latest batch of James Beard Award semifinalists. A former convenience store on the South Side that will transform into a destination for Mexican seafood.

00.00.00: Aussie Battlers Montage 1 00.04.21: What Happened at the Kebab Shop? 00.15.23: Bryce's Horror Weekend 00.19.00: Aussie Battlers Montage 2 00.22.08: Bathurst Chat with Duncan Heyde 00.27.49: Post-Surgery Conundrums 00.40.10: UFC 324 Recap 00.43.37: Aussie Battlers Montage 3 00.46.52: Mastermind Monday - Rog v Bryce 00.51.33: Aussie Snake Story + Stats 00.56.46: Foo Fighters in Tasmania

Skip the plane ticket! Sophie Sadler is here with the homesick cook's answer to Germany's most surprising street food: homemade döner kebab, right down to making the bread.Sophie specializes in German cooking on her blog Dirndle Kitchen, and in this episode we talk about how döner, while not traditionally “German,” is so woven into everyday life in German.We discuss the real-deal components that make döner taste like the ones she remembers and Sophie walks us through building that classic döner experience at home, from the seasoned meat to the creamy sauce and fresh toppings, with homemade bread that seals the deal. In this episode, I also share why I love 3 day meal plans and how they can make your week go more smoothly, easily.Join COOKforTWO and get our new flexible 3-day meal plans!Sophie's Website: Dirndle KitchenSophie's Döner Kebab RecipeSophie on Instagram: @dirndle_kitchenSophie's cookbook: German Home KitchenGround Beef and Mushroom SkilletEvaporated Milk Mac and CheeseEmail Me! CookTheStory@gmail.comSubscribe to the PodcastJoin the ROTD Facebook Group, TikTok, or InstagramWebsites: CookTheStory.com and TheCookful.comChristine's NewsletterThe All New Chicken Cookbook (#ad)

On Episode Twenty-One; Kebab = ready to go, Burrito = Wait 5 to 10 minsSee omnystudio.com/listener for privacy information.

Welcome to episode 313 of the Löw Tide Böyz - A Swimrun Podcast!It's our first show of 2026 and as per tradition, we are kicking off the year with a banger of an episode. Joining us in ringing in the new (Swimrun) year are the reigning ÖTILLÖ World Champions Arnaud de Lustrac and Jérôme Gueguen, A.K.A., Team The Kebab League. This was an awesome conversation about their friendship, training, racing, and so much more. Not only are they stud athletes but Arnaud and Jérôme's love for Swimrun is as obvious as it is infectious and it is impossible not to root for them after listening/watching this conversation.Enjoy!~~~That's it for this week's show. If you are enjoying the Löw Tide Böyz, be sure to subscribe to the show on your favorite podcast player and leave us a five-star rating and review since that's the best way for people to discover the show and the sport of Swimrun. You can find us on Apple Podcast, Spotify, and on YouTube. Check out our website for Swimrun resources including gear guides, tips, how-to videos and so much more. Also make sure to check out our meme page @thelowtideboyz on Instagram. If you have any suggestions for the show or questions for us, send us a dm or an email at lowtideboyz@gmail.com. Finally, you can support our efforts on Patreon…if you feel so inclined.Thanks for listening and see you out there!

Street food flavor, pantry prices—that's my ultimate kitchen mantra!

Wir nehmen den 30. Jahrestag des Dayton-Abkommens zum Anlass, mal wieder eine Episode über unser Lieblingsland auf dem Balkan zu machen: Bosnien-Herzegowina. Krsto erzählt uns, was er vor Ort so erlebt hat und wie der Döner Kebab langsam die Ćevapčići verdrängt. Außerdem geht es um die Präsidentschaftswahlen in der Republika Srpska, darum, warum Aca Lukas bei Dodik in Ungnade gefallen ist, weshalb der öffentlich-rechtliche Sender BHRT kurz vor der Pleite steht und warum die EU dennoch beschlossen hat, eine Milliarde Euro für Reformbemühungen bereitzustellen. Und wir sprechen auch über ein Thema, das im Ausland in den letzten Wochen viel Aufmerksamkeit erregt hat – unter dem zynischen Titel „Sarajevo Safari“: die Geschichte, dass reiche Ausländer während des Bosnienkriegs dafür bezahlt haben sollen, auf Zivilisten zu schießen. In den News sprechen wir zudem über die Proteste in Bulgarien, den Trump Tower in Belgrad, der nun wohl doch nicht gebaut werden soll, sowie über Korruptionsvorwürfe gegen die albanische Regierung.

If you'd like weekly ad-free episodes of the Podcast you can subscribe to McCarney Plus at www.markmccarney.com/signup

Jordan has finally had enough of William's ridiculous food etiquette videos and has decided to teach him how to eat proper food like a normal person. Ever hungry for the limelight, Producer Ben makes an appearance with a completely normal demonstration of how to eat a pickled egg.This episode of Help I Sexted My Boss includes some eating on the podcast, so there may be background sounds and mouth noises that could be uncomfortable for listeners with misophonia.If that's you, please take care while listening. Hosted on Acast. See acast.com/privacy for more information.