Podcasts about kebabs

Neben der Currywurst ist der Döner eine feste Größe der deutschen Street-Food-Kultur – und an fast jeder Straßenecke zu finden. In Australien sind Kebabs zwar bekannt, kommen geschmacklich jedoch selten an das Original aus der Heimat heran. In Sydney will der „Berlin Food Bunker“ genau das ändern. Wir haben den Imbiss besucht und mit dem Betreiber über Rezeptgeheimnisse, Heimweh-Geschmack und die Reaktionen der Gäste gesprochen.

There is no better, easier summer slam dunk than kebabs on the grill. The Fowl Life's Eat Wild Host Joel Kleefisch and acclaimed culinary master Chef Ellie Lawton take you from field to table with easy, no-fail kebab creations from hors d'oeuvres to dessert. These weekly short-format series will make you the Provider!

Pour ce dernier épisode de la saison on retrouve les financeurs, Flo et Léo, dans le désormais traditionnel Podchiasse spécial été. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Summary: This conversation explores the rich history and cultural significance of kebabs, delving into their evolution from ancient cooking methods to modern interpretations. The hosts share tips and tricks for making perfect kebabs, including skewer selection, marinating techniques, and cooking methods. They also discuss the incorporation of wild game and fish into kebab recipes, highlighting the versatility and adaptability of this beloved culinary tradition. The episode concludes with a variety of delicious kebab recipes that celebrate the flavors of the wild. - ⁠⁠Leave a Review of the Podcast⁠⁠ - ⁠⁠Buy our Wild Fish and Game Spices⁠⁠ ⁠⁠The Art of Venison Sausage Making⁠⁠ Recipe Links: Tikka Swordfish Kabobs ⁠The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers⁠ Nigerian Suya – Grilled Meat Skewers Wild Turkey Souvlaki with Tzatziki Buffalo Turkey Sausage Turkey Spiedie Sandwich Takeaways: The kebab has ancient roots and is a universal cooking technique. Kebabs can be made with a variety of wild ingredients. Choosing the right skewers is crucial for even cooking. Soaking wooden skewers prevents burning during grilling. Lean, fast-cooking cuts are best for kebabs. Marinades enhance flavor and tenderness of the meat. Kebabs can be cooked over open flames for a smoky flavor. Different cooking methods can be used for kebabs, including grilling and broiling. Incorporating wild game and fish adds unique flavors to kebabs. Kebabs are a cultural bridge, connecting ancient traditions to modern cooking. Chapters: 00:00 The Kebab: A Culinary Journey Through Time 03:00 The Historical Roots of Kebabs 08:49 Choosing the Right Skewers for Kebabs 18:06 Selecting the Best Proteins for Kebabs 23:19 Marinating Techniques for Flavorful Kebabs 27:02 Meat Preparation and Marinades 29:05 Optimal Cooking Methods for Kebabs 33:50 Incorporating Wild Game and Fish into Kebabs 41:28 Delicious Recipes for Skewers 52:36 Final Thoughts on Skewers and Cooking Keywords: Kebab, cooking, wild game, recipes, grilling, history, tips, techniques, outdoor cooking, food culture Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's Vogue & Amber: It's our first Youtube episode! Yes, that's right, you can now watch us with your eyes. We're getting roasted in the podcast comments, Amber's spiralling after a night on that forum, Vogue's had a lovely time in Cornwall and Imo's got big feet. Plus is it acceptable to eat a a mint on the pod? pigeons, stolen loo roll, truth corners, and Jeff Bezos' ridiculous wedding.Remember, if you want to get involved you can:Email us at vogueandamberpod@global.com OR find us on socials @voguewilliams, @ambrerosolero @vogueandamberpodListen and subscribe to Vogue & Amber on Global Player or wherever you get your podcasts.Please review Global's Privacy Policy: https://global.com/legal/privacy-policy/

COFFEE MOANING the PODCAST ON APPLE PODCASTS: https://podcasts.apple.com/gb/podcast/coffee-moaning/id1689250679ON SPOTIFY: https://open.spotify.com/show/3p6z4A1RbhidO0pnOGGZl2?si=IqwD7REzTwWdwsbn2gzWCg&nd=1HOW TO STAY MARRIED (SO FAR) the PODCASTON SPOTIFY: https://open.spotify.com/show/57MT4cv2c3i06ryQlIpUXc?si=1b5ed24f40c54ebaON APPLE PODCASTS: https://podcasts.apple.com/gb/podcast/how-to-stay-married-so-far/id1294257563 Hosted on Acast. See acast.com/privacy for more information.

On the latest show, we discuss Venny and his unhealthy obsession with kebabs. We also review albums from Fallujah and AVKRVST.

Recipe8 boneless, skinless chicken thighs, sliced in 4 1 teaspoon smoked paprika ½ teaspoon English mustard powder ½ teaspoon garlic powder 2 teaspoons brown sugar 1 teaspoon onion granules ¼ teaspoon salt Few grinds pepper Oil for brushing Place the chicken in a bowl. Mix the smoked paprika, mustard, garlic, sugar, onion granules salt and pepper together. Take a teaspoon of the mixture out for the corn and mix the rest thoroughly in with the chicken. Allow to marinate for a few hours in the fridge. Thread onto skewers. Alternatively you can rub the whole thighs with the spice mixture. Cider spritz 200ml dry cider 2 tablespoons Worcestershire sauce 2 tablespoons cider vinegar Place in a pan and boil to reduce by half. Place in a spritz bottle if you have one.Brush the kebabs with oil and grill for 3 minutes each side on high barbecue heat. Spritz or brush with the cider mixture as you grill and turn. Grilled corn salad 2 corn on the cob Oil for brushing Salt Teaspoon spice rub 1 leek, split and washed 1 tablespoon cider vinegar Brush the corn with oil and season with salt. Grill until scorched all over. Remove niblets and season with the spice mix. Brush the leek with oil and grill on both sides for a couple of minutes each side. Season with salt and then chop and mix into the corn with the vinegar. Season to taste.Chipotle Sour cream 200ml sour cream 1 teaspoon chipotle chilli paste Salt to tasteWhisk together and serve on the side.

Ben and Ross spend an afternoon enjoying discussing things that Reading could do with their future. And hey, isn't that nice speculation to engage in as Reading fans? The pair discuss what the new American owners could do with our club, and what should be high up on the priority list off the pitch. Ross pitches a strange backwards marketing campaign for the club whereby they right the wrongs of years past, plus there's a bumper mailbag for Ben to chew through. Thanks as always to our friends at ZCZ Films for sponsoring the pod! Follow The Tilehurst End on Twitter @thetilehurstend  Follow Ross on Bluesky @webberross.bsky.social Follow Ben on Twitter @mrblthomas

This week, Aaron and Leyla return to Mahishmati with Bahubali 2: The Conclusion! Join us for mother-son conflict, a king's bad priorities, and a downright Clinton-esque flute solo. --- Our theme song is "Obsolete" by Keshco, from the album "Filmmaker's Reference Kit Volume 2." Our other projects: Aaron's TTRPGs Aaron's TTRPG Reviews aavoigt.com

You know what's REALLY fun? Passport Validity rules! If you're like James and didn't know that already then prepare to have your mind BLOWN. Chelsea and James also have come prepared with their top tips for travel newbies and discuss a bad review that brings into the question the definition of ‘statues'.Have a holiday hack of your own or a travel nightmare you need to get off your chest? We'd love to hear from you! Email us at hello@passportsplease.com or if you're the really adventurous type you can even send as an actual postcard! You can find all the info you need at www.passportspleasepod.comDownload the SAILY app AND use our code PASSPORTS at checkout to get an exclusive 15% off your first purchase.saily.com/passports Hosted on Acast. See acast.com/privacy for more information.

Arun Kapil, founder of Green Saffron, on the origins, varieties and magic of the humble kebab as well as some ingredient and cooking tips.

Episode 173 is stepping from a time portal and saying "live with me if you want to come"!! We talk annoying our spouses, a bold claim from the King of Kebabs, Aunty C hits us with harsh reality, a jizz factory explodes and a cameraman gets what he deserves. OUR DISCORD: https://discord.gg/vzfbwshXqM OUR YOUTUBE: https://www.youtube.com/channel/UC6oBcYMd81YUYVxAj63P0Xw OUR E-MAIL: passiveaggressivepod@gmail.com OUR MERCH ON REDBUBBLE: https://www.redbubble.com/people/PApodcast OUR INSTAGRAM: https://bit.ly/papinstagram

Aujourd'hui, Éléonore Lemaire, Charles Consigny et Didier Giraud débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

A 10h, ce lundi 7 avril 2025, les GG : Éléonore Lemaire, chanteuse lyrique et professeur d'aïkido, Charles Consigny, avocat, et Didier Giraud, éleveur de bovins, débattent de : Un maire contre les kebabs et barbershops, a-t-il raison ?

Først glemmer vi å trykke på REC. Vi har hatt kode24-dagen 4.0. Ole Petter skal på bilbutikk, som det ikke heter. Jørgen spiste kebab fordi Ole Petter spiste kebab. CSS-nyhet gjør det mye enklere å lage karusellerDOGE vil skrive om COBOL-trygdesystem på få måneder.Folk raser etter Tungs AI-ros etter AI-fadesen i Tromsø.kode24-klubben har funnet en artig måte å gi ut CV-en på.Arild har en vits som gir liten mening uansett hvordan vi vrir og vender på den. Hosted on Acast. See acast.com/privacy for more information.

PADDY MCDONNELL & WILLY THOMPSONSubscribe to the Patreon for this week's bonus episode: https://www.patreon.com/MudbloodpodcastTHANKS TO OUR NEW MAIN SPONSOR THAT PRIZE GUY! USE CODE MUDBLOOD10 FOR 10% OFF: https://thatprizeguy.co.uk/PADDY'S TICKETS: https://www.paddymcdonnellcomedy.com/WILLY'S TICKETS: https://williamthompsoncomedy.com/MERCH: https://visualanticsapparel.com/collections/mudblood-podcast?_pos=1&_psq=MUDBLOOD&_ss=e&_v=1.0Aye - Closer: https://open.spotify.com/track/3lqkCWaT1XZsBoYTf2Dkai?si=0be3e09be2484ba0

Very fun episode this week as we are joined by the Kebab master himself - The Ox Show. We learn all about Ox's journey into the kebab world, how he began, industry secrets, HSP Appreciation Society, Gold Coast Kebabs and he actually shows us his resume.We have our first guest for 2025 and as per usual, the game of choice for our guest is “Bullslut'' as Ox goes head to head against Rohit and Miguel.We end this week with a TCB classic segment with a twist - “Corporate Rare Units.” We love to hear about rare units here at TCB and one of our favourite genres of rare units are the ones you find at work. Sen and Ro share some weirdos they've worked with before Ox drops some classics.___________________________________________________________YOU CAN FIND THE OX SHOW HERE:

In this proper yarn of the Proper True Yarn podcast, Zach Oakley takes us on a mad journey through a wild night in Adelaide. From a cheeky win on the pokies with found coins to a kebab shop drama where cheese goes missing, only for a hero to step in and save the day—this yarn's got it all. Zach reminisces about the chaos of a bucks party, a bit of late-night grub at a dodgy kebab shop, and the importance of always having a backup stash of cheese. Plus, he pitches an idea for a new food van that'll have your mouth watering. If you love a proper yarn, this one's got the lot.#propertrueyarn Hosted on Acast. See acast.com/privacy for more information.

Four in five cars should be electric and half of homes should have heat pumps within 15 years. That's according to the government's independent climate advisers, the Climate Change Committee. It says to reach the legally required "net zero" target by 2050 we will need to change how we drive, what we eat and how we heat our homes.    Niall Paterson talks to Sky's science and technology editor Tom Clarke about how individuals can make a difference and what support they can expect from the government.    Producer: Soila ApparicioEditor: Philly Beaumont

Bienvenue dans ce nouvel épisode de Sans Permission dans lequel nous retrouvons un invité exceptionnel, Hakim Benotmane, un entrepreneur derrière une success story hors du commun. Avec 125 millions d'euros de chiffre d'affaires réalisés grâce à sa chaîne de kebabs, il partage aujourd'hui avec nous son parcours, ses défis et les leçons qu'il a apprises en cours de route. Une interview inspirante qui prouve que tout est possible avec une vision claire et une détermination sans faille.Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

In this lively episode of We Are T1D, hosts Mike and Jack catch up on their weeks, sharing entertaining stories about food cravings and the complexities of insulin management. The duo explores the randomness of diabetes management, covering everything from egg preferences to humorous work anecdotes about counting chicken satay sticks. They candidly navigate the ups and downs of blood sugar levels, discussing the unpredictability's of life and how antibiotics have affected Jack's glucose control. Listeners will enjoy relatable moments, including Mike's experience with an 'angry low' that led to a minor spat with his partner, emphasizing the mental health challenges of living with Type 1 Diabetes (T1D). The episode wraps up with the highly anticipated 'tit time,' where Mike celebrates achieving 87% time in range, sparking friendly competition and a celebration of their T1D victories. Tune in for an engaging mix of humour and real-life insights about living with Type 1 Diabetes. Don't forget to rate, review, and subscribe on Spotify, Apple Podcasts, or your favourite platform. Join us in raising awareness and supporting the T1D community! Follow Us:Podcast Instagram: @wearet1dMike's Instagram: @t1d_mikeJack's Instagram: @t1d_jack Share your stories: wearet1d.com New episodes every Sunday & Wednesday Don't forget to subscribe to our YouTube channel for video episodes out Every Friday: https://youtube.com/@wearet1d

Good friend and show regular, comedian My Cousin Vlad, joins us for the umpteenth time for some heavy debates! We're tackling the big questions: "What's the w0ggiest car?" "Which country does the best sausages?" Plus, "Kebab or Souvlaki? Which country makes it best?" We want to know what you think @sooshimangopodcast! And don't forget—our FINAL WEEK of shows is here! Grab your tickets now: Sooshi Mango Tickets. CREDITS Hosts: Joe Salanitri, Carlo Salanitri, Andrew Manfre Producer: Liza Altarejos Audio Imager: Kelli Foulstone Follow the Sooshi Mango Podcast page on Instagram @sooshimangopodcast and on Tiktok @sooshimangopodcast See omnystudio.com/listener for privacy information.

Tottenham's 45 minute crisis is over! A full contingent of Plus Davers bring you their thoughts on a perfect weekend for Spurs fans - with Spurs seeing to it that West Ham join Arsenal and Chelsea in tasting defeat. We talk about a brave and inspired half time change from Ange as well as the growing star of Kulusevski. There's the usual preview of upcoming games including Troy Parrott's AZ and Dr. Tottenham's upcoming trip to Selhurst Park. Episode brought to you by Pundit Games - the original football trivia board game - www.punditgames.co.uk - use code PLUSDAVE at checkout for an exclusive 20% discount.

We are back - and Deckchair is in a familiar state; Hungover.To hear our episodes fresh each week (plus a Bonus episode) sign up and sponsor the podcast at;patreon.com/deckchairandyumzBecome a supporter of this podcast: https://www.spreaker.com/podcast/deckchair-yumz-podcast--4214481/support.

In Germany, döner kebabs are more than just an affordable, satisfying street food. They're a symbol of Turkey's culinary influence in the country. Today on the show, how an effort to give doner kebabs a protected status under a little-known EU regulation could dish out some real economic consequences, in Germany and beyond. Special thanks to Sidney Gennies, Sönke Matschurek, and Maren Möhring. Related episodes:Cheese wars Coca Cola vs. Coca Pola (Apple / Spotify) For sponsor-free episodes of The Indicator from Planet Money, subscribe to Planet Money+ via Apple Podcasts or at plus.npr.org. Music by Drop Electric. Find us: TikTok, Instagram, Facebook, Newsletter. Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

Kebabs and an argument. Hosted on Acast. See acast.com/privacy for more information.

In this episode, we're joined by two fantastic guests who are both history buffs and foodies, as they take us on a fascinating walking tour of Lucknow. We have with us the father and son duo, Mr. A.K. Srivastav and Mr. Vaibhav Srivastav, both authors and fantastic story-tellers. Lucknow, known for its rich Nawabi heritage, Victorian-era architecture, and cultural flair, comes alive through their stories. From majestic imambaras, kothis, and gates to the legendary Lucknow Residency, our guests dive deep into the city's architectural wonders. They also unravel the story behind Lucknow's famed 'nazakhat' (etiquette), its renowned Kathak Gharana featuring maestros like Birju Maharaj, and the poetry and shayari that have long made the city a cultural hub. You'll hear about literary giants like Mir Taqi Mir, whose timeless verses still echo through the streets, and musical legends like Naushad Ali, who crafted melodies that define an era. Of course, no tour of Lucknow is complete without savoring its legendary food—kebabs, biryani, chaats, sweets, and chai are just a few of the culinary delights they explore. Get ready to be transported to Lucknow in this episode with two of the best storytellers, who will definitely inspire you to visit the city yourself! --------------------------------------------------- Follow A.K. Srivastav on Facebook and Vaibhav Srivastav on Facebook | Instagram | LinkedIn Vaibhav's book: ‘Sea of Stories: Mumbais and Bombays' on Amazon Vaibhav's podcast episode on Mumbai: Spotify -------------------------------------------------- To support our team and donate generously, pleaseclick ⁠SUPPORT ⁠. Like our work? Follow, Like & Subscribe to our podcastfrom wherever you are listening in. We would also love to hear from you, so do write to us at: Email: ⁠misadventuresofasneaker@gmail.com⁠ Instagram: ⁠@misadventuresofasneaker⁠ Blog: misadventuresofasneaker.substack.com

Summary: In this episode, Molly answers 10 quick-fire questions about her expat life in Costa Rica. She talks about her favorite place to live, her favorite international food, and her favorite international tradition. Molly also discusses the best thing about living abroad, the hardest thing about it, and her best expat life hack. She shares her love for being on boats, the phrase she's learned while living abroad, and her advice for making new friends. The episode ends with a thank you message. Takeaways: Living in Costa Rica is like living in paradise with beautiful scenery and a relaxed lifestyle. Kebabs are Molly's favorite international food, and St. Patrick's Day is her favorite international tradition. The best thing about living abroad is being able to spend more time outside and enjoy the weather. The hardest thing about living abroad is feeling disconnected from friends and family back home. Molly's best expat life hack is using a dual SIM in her cell phone to have a local number and a US number. Making new friends requires putting yourself out there and being the kind of friend you would like to have. Molly loves being on boats and considers it her happy place. The phrase 'Pura Vida' is a versatile expression in Costa Rica that represents the pure and joyful life. Molly's advice for making the most of expat life is to embrace new experiences and create opportunities to include others. The episode ends with a thank you message and a call to engage with the podcast. Connect with Us: Website: https://www.tallmantravels.co.uk/the-expat-pod  Facebook: https://www.facebook.com/profile.php?id=100089327439022  Instagram: https://www.instagram.com/the.expat.pod/  X: https://twitter.com/ExpatPod LinkedIn: https://www.linkedin.com/company/the-expat-pod/  Subscribe, Rate, and Review: If you enjoyed this episode of The Expat Pod, please subscribe, rate, and leave us a review on your favourite podcast platform. Your support helps us reach more listeners like you and continue to deliver valuable content on life as an expat. Sound Bites: "What's your favorite place you ever lived? Well I live right on Lake Arnall in a town called Tronadora and I love it here because it's just beautiful there's rolling green hills and a lake and a volcano in distance and it's just an absolutely beautiful place to be." "Oh, kebabs, hands down, kebabs." "Well, I guess technically St. Patrick's Day is an international tradition for me now since I live in Costa Rica. So I'll go with that one." Chapters: 00:00 Favorite Place and International Food 01:53 Favorite International Tradition 03:19 The Best Thing About Living Abroad 04:45 The Challenges of Living Abroad 06:33 Molly's Expat Life Hack 08:27 Making New Friends 09:19 Boats and Bliss 10:45 The Versatile Phrase: Pura Vida 12:40 Making the Most of Expat Life 13:10 A Thank You Message and Call to Engage

Join Joshua and Sara Appel, as they delve into the essence of hospitality and how to make it a seamless part of your life. From involving guests in meal prep to finding a meal to do on repeat, they share their insights on how to build relationships and warmth of friendship through routinely saying "welcome". Tune in to hear about their flavorful Greek menu, top picks for olive oil and salt, and a treasure trove of tips for your home. Don't miss out on this thought-provoking conversation full of practical advice and inspiration! We're so glad you're here! Visit www.comeoverfordinner.com for recipes, product links, and more!

The word kegend gets thrown around a lot but it's safe to say Ian Dempsey is absolutely one of Irelans's most legendary broadcasters. He has been a constant presence in our lives for decades and whether it was his stint on Dempsey's Den or his hugely successful run on ireland's most successful breakfast show on Today FM.In the first episode of the new sason of Dishing It Out Ian joins Gary and Gareth to discuss his amazing career, his beginnings in pirate radio, his Den days and of course his time as King Of Ireland's Mornings. He also discusses how his diabetes has effected his attitude to food and his choice of final meal is SPECTACULAR! Enjoy.If you have any Culinary Conundrums for the lads be sure to send them to the lads on food@goloudnow.com

This week it's the big Euros wrap up, from Kebabs to Marienplatz, pint collecting to the come down after. Plus a Men's Health shoot, Martin's new character and McDonalds. Make sure you subscribe and leave a 5 star review! If you'd like to share the times you've been a resourceful rascal, or want to get in touch, send an email to Hello@RestlessNativesPodcast.comPlease review Global's Privacy Policy: https://global.com/legal/privacy-policy

Dans ce podcast Speakeasy by /influx : Hardisk, Paul Barbosa et Romain Lanéry s'attardent sur le parcours de Hakim Benotmane qui est devenu millionnaire grâce à son enseigne de vente de kebabs. De ce parcours, ils échangent pour en tirer quelques enseignements applicables à n'importe quelle personne.Le podcast de Hakim Benotmane : https://www.youtube.com/watch?v=aiVId46IHkoRéagissez au podcast sur les réseaux avec le hashtag #SpeakeasyByInflux et en nous @ :https://www.instagram.com/paulbarboosa/https://www.instagram.com/hardisk/https://www.instagram.com/romainlanery/ Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

This podcast covers episodes 11,297 to 11,300. Kev reacts violently when ITV Stefan reneges on the deal to pay £60,000 a year to keep Abi's deep fakes off the internet. Tim is caught between a rock and a hard place trying to keep his wife and his best mate happy on the occasion of Steve's 50th. Dee Dee secretly meets with Joel's parents but they are shocked to discover how far her relationship with their son has progressed. Michael finds himself caught between feuding siblings as Glenda goes after George's house. Joseph is embarrassed when Gemma admits to stealing shoes from his new friend's dad's shop. Carys has wide feet. Blonde hair runs in Swain's family. Kit should answer his phone more often.

With the group stage finished its time to step back, take a breath and have a considered look at Euro 2024. Which teams have impressed, which have disappointed? Who are the players who've stood out and who are the surprise packages? One man perfectly placed to answer most of those questions is Times writer Paul Hirst. He has seen ten teams, travelled across Germany and watched England with England fans in a fan park. Tom Clarke catches up with Paul to get his tips for who to look out for in the knockout stages, the best players he's seen so far and is German rail really as bad as it is in the UK? Oh, and England, what does he make of them? Hosted on Acast. See acast.com/privacy for more information.

Today's recipe is Grilled Chicken Kebabs.Here are the links to some of the items I talked about in this episode: #adMeasuring CupMeasuring SpoonsFajita MarinadeLamb Shish KababsWhiskChef's KnifeCutting BoardMedium BowlBamboo SkewersBasting BrushInstant Read ThermometerHomemade TzatzikiAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo 

Come to Hong Kong for the rugby and sightseeing. Stay for the quality kebabs. With Super Rugby semis just around the corner, the two Nicks and Natho sit down to for a special episode of The Dropped Kick-Off, chewing the fat on the quarter-finals and the semis. Nick H and Natho sit down for a very special chat with Aussie rugby podcast royalty in Kick Offs and Kick Ons' own Adam Ashley-Cooper, Drew Mitchell and James 'The Professor' Rochford about their thoughts on the Wallabies, Super Rugby and their adventures in Hong Kong - plus discuss plans for an Aussie rugby podcast Mad Monday. WARNING: a few naughty words. We're 121 episodes deep, you clearly know that.  More #KOKOShow: Podcast: https://shows.acast.com/kick-offs-and-kick-ons Twitter: https://twitter.com/kickoffskickons The Gram: https://www.instagram.com/kickoffskickons/  See omnystudio.com/listener for privacy information.

In this lively episode of "Shooting The Shit w/ Sean and Michael," our hosts cover a wide range of topics with their usual mix of humor and insight. Michael kicks things off by revealing his wish for a square go with Keir Sterner, sparking a spirited discussion. The conversation then turns to the financial frontier as they predict Bitcoin's rise to $100,000 and what this means for financial freedom. Sean and Michael don't hold back on their disdain for the Riverside FM platform, sharing their frustrating experiences. Michael recounts a comically disastrous trip to Greggs that left him soaked, while Sean doesn't empathize. The duo delves into a deep and thoughtful discussion about "Baby Reindeer," reflecting on the courage it takes to share personal life stories publicly. They also tackle the hot topic of TikTok decentralization, exploring why governments are reluctant to relinquish control. On a lighter note, the hosts rave about the best kebabs in Newcastle and reminisce about their favorite childhood cartoons. To round things off, they provide an in-depth review of the new 2024 iPad Pro, discussing its features and whether it's worth the upgrade. Join Sean and Michael for a rollercoaster of an episode filled with laughs, insights, and a touch of nostalgia. Don't miss it!

Honey chilli pork griskin kebabs with Mexican street corn Honey chilli pork griskin kebabs 8 wooden kebab sticks, soaked in cold water for 20 minutes if cooking on a coal grill. 500g griskins 1 onion, peeled , cut in half and then into bite size pieces 1 teaspoon chipotle chilli paste 1 tablespoon oil 1 tablespoon soy sauce 2 teaspoons soft brown sugar 2 teaspoons cider vinegar 200ml dry cider 1 tablespoon Worcestershire sauce 2 teaspoons honey Cut each griskin into 3 pieces. Mix the chipotle, oil, soy, sugar and vinegar and mix the griskin pieces in well. Thread onto the kebab sticks with meat and then onion. Chill for a few hours to marinate. Boil the cider and honey until reduced by half. Add the Worcestershire sauce. Cook on a hot grill, turning frequently and brushing or spritzing with the cider reduction as you go. Mexican street corn 4 corn on the cob 1 tablespoon oil 25ml mayonnaise 25ml sour cream 1 clove garlic, finely grated 35g finely grated parmesan or crumbled feta 2 tablespoons finely chopped coriander Chilli powder to sprinkle Cook the corn in boiling, salted water for a minute. Drain well and pat dry. Brush with oil and cook on a hot grill to scorch all over. Mix the mayonnaise with the sour cream and garlic and brush liberally all over the corn. Sprinkle over the cheese and coriander to coat and sprinkle with chilli powder to finish.

In this episode: Quiz 1 Ivy House Festival Bermondsey Beer Mile Ruskin Park Sit In Phil Wong Seaside awayday Shirk, Rust and Pray Pub & Beer News Crisp News Kebab News Drug News Other News Desert Island Crisps with Cyclo Dunc Reader's Letters Bum Dosser Social Media Scene

Aujourd'hui Joëlle Dago-Serry, Mehdi Ghezzar et Bruno Poncet débattent de l'actualité autour d'Alain Marschall et Olivier Truchot.

Ever wondered what it's like to wake up every morning and looking at your “per diem” tattoo? On the Patreon this week, we discuss that, $7.70 packets of Skittles, spending most of your days faffin' about, heading out to Basement Paradiso and Levels nightclub, how Todd's neighbours are always called “Bruce and Sue”, and we discover the worlds first infinite joke. To listen and watch the full episode and support the pod, head over to our Patreon page at https://patreon.com/whatagreatpunkSign up to our Patreon for a bonus pod each week (that's double the pod!) and other VIP stuff for just $5 a month:https://patreon.com/whatagreatpunkJoin us all in the TNSW Discord community chathttps://tnsw.co/discordWatch our Comedy Central mockumentary series and TNSW Tonight! on YouTube:https://youtube.com/thesenewsouthwhalesTNSW on Spotify:https://open.spotify.com/artist/0srVTNI2U8J7vytCTprEk4?si=e9ibyNpiT2SDegTnJV_6Qg&dl_branch=1TNSW: @thesenewsouthwhalessJamie: @mossylovesyouTodd: @mrtoddandrewshttps://patreon.com/whatagreatpunkhttps://thesenewsouthwhales.comShout-outs to the Honorary Punks of the Pod:Harry WalkomHugh FlassmanZac Arden BrimsClaireJimi KendallEdmund SmithLachy TanDerrotonin69Adjoa Sam

Mike and Jack bring the real talk and real laughs, diving into the world of Type 1 Diabetes with their usual London charm. They remind us that they're not doctors, just two ordinary blokes sharing their T1D journey to ensure no one feels alone.  The duo doesn't shy away from the serious stuff. They discuss the 25 rule for protein and fats, a game-changer for blood sugar management. Jack scores a win with an unexpected extra sensor from Libra, while Mike learns a valuable lesson about split bolusing. The episode is sprinkled with personal victories, from Zoe's night-time hypo handling to Amber's creative low alarm wake-up calls. And don't miss the new food segment, where the guys share their "demon foods" of the week — kebabs and homemade parmesan chicken that pack a punch. Listeners chime in with their wins, from improved time in range to starting T1D groups in their cities. It's all about community, encouragement, and a few laughs along the way. Follow The Podcast https://www.instagram.com/wearet1d Follow Mike https://www.instagram.com/t1d_mike Follow Jack https://www.instagram.com/t1d_jack Get involved at https://wearet1d.com Catch the latest T1D tales and tips, and remember to Subscribe/Follow, Rate, and Review to stay part of the conversation. Grab life by the balls, pluck those metaphorical pubes, and join us next week for another episode that's as enlightening as it is entertaining. Stay connected, stay inspired, and keep laughing through the T1D journey.

Arthur had almost no restaurant experience before moving to Omaha and opening his restaurant in 2021, but he just had to share his Armenian food and culture with the masses. Learn what defines Armenian food, what makes his kebabs different from any you've had before, and how Arthur successfully jumped into the restaurant industry in the midst of a pandemic.Also follow up on Facebook, Twitter, Instagram, AND at RestaurantHoppen.com!Sponsored by Certified Piedmontese. Visit their website, use Promo Code: HOPPEN, and receive 25% off your order!This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or Hurrdat Media YouTube channel!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode I welcome back Camila and she welcomes a twist! We cover topics ranging from The Breakfast Club to siblings! Give Camila and the surprise guests a listen to see what they have to say!

Koko. Banku. Fufu. Kebabs. Tampico. Roasted Plantain & Ground Nuts. Sunday Pancakes & Frozen Cheesecakes. Light Soup. Okra Stew. Well-Seasoned Tilapia. Waakye vs Hoppin' John. Gari Foto. Ghanaian Origins. Navigating Cultures. Defining Blackness. Savouring Similarities.Michael's Instagram: @michaelahomka_Michael's Twitter: @michaelahomkaLick the Plate's Instagram and TikTok: @licktheplatepodcastInstrumentals, mixing & mastering of the theme Song "Lick the Plate" courtesy of Adam Farrell: @farrell33a on InstagramAdditional Music & Sound Effects - Music provided by https://slip.streamTrack: "Record Scratch Drum Beat Backspin Fast 02"Free Download / Stream: https://slip.stream/tracks/63d6a80c-26ba-46f1-8532-912f937f861a?utm_source=attributionTrack: "Back To Tmrw"Free Download / Stream: https://get.slip.stream/IGJ6jJTrack: "Wine Glass Different Clink Soft 02"Free Download / Stream: https://slip.stream/tracks/321a50dc-3bc1-44ba-85a5-0ca8db1b3819?utm_source=attributionSourceshttps://en.wikipedia.org/wiki/Tampico_Beverages https://tampico.com/about-us/ Hosted on Acast. See acast.com/privacy for more information.

Chaque jour, Jean-Luc Lemoine vous offre une session de rattrapage de tout ce qu'il ne fallait pas manquer dans les médias.

Today on the show, we'll begin to discuss the process of de-schooling, which is transitioning from a school environment to a more self-directed and learner-centered homeschool approach. Today in Part 1, we'll discuss the importance of this transition time and the challenges you may encounter with leaving a traditional school experience. Why is it important? Concerns about leaving school Support The Podcast If you like what you hear, consider supporting the podcast: https://homeschooltogether.gumroad.com/l/support Consider Leaving Us A Review If you have a quick moment please consider leaving a review on iTunes - https://podcasts.apple.com/us/podcast/homeschool-together-podcast/id1526685583 What Are We Consuming Brian Lagerstrom - https://www.youtube.com/@BrianLagerstrom Brian's Pan Pizza in 1 Hour - https://youtu.be/HWG4fF-7eC4 Brian's Sloppy Joseph - https://youtu.be/3kjmBf4sWq4 Brian's Kebabs - https://youtu.be/ddqzdUI-uX4 Babish - https://youtube.com/@babishculinaryuniverse Preppy Kitchen - https://youtube.com/@PreppyKitchen Joshua Weissman - https://youtube.com/@JoshuaWeissman Show Notes To Homeschool or Not To Homeschool - https://homeschooltogether.fireside.fm/323 Deschooling - https://en.wikipedia.org/wiki/Deschooling Connect with us Website: http://www.homeschool-together.com/ Store: https://gumroad.com/homeschooltogether Youtube: https://www.youtube.com/c/homeschooltogether Facebook: www.facebook.com/groups/homeschooltogetherpodcast/ Instagram: www.instagram.com/homeschooltogetherpodcast Twitter: https://twitter.com/hs_together The Gameschool Co-Op: https://www.facebook.com/groups/gameschoolcoop/ Email: homeschooltogetherpodcast@gmail.com