Podcast appearances and mentions of keith floyd

It's the final episode of the Full English and we're talking about Rick Stein and Keith Floyd, two of the most popular cooks on TV in Britain.Lewis is speaking to the editor and writer John Merrick. Find his essay on Stein here.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Instagram. Follow Lewis on Instagram here. And Forest DLG here.Thanks for everyone who listened and supported this show. Watch this space... Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

Mary Beards reflects on what really lies behind our attachment to Christmas ritual and tradition. In a special edition of A Point of View, recorded in Mary's kitchen as she prepares her Christmas puddings, she ponders 'why those of us who aren't particularly wedded to the idea of tradition for the rest of the year, fall hook, line and sinker for it at this time.' 'My hunch,' Mary says, 'is that our fixed traditions are about constructing a family identity for ourselves, about displaying to ourselves as a family - changing, expanding and contracting as families always are - what makes us 'us.''Producer: Adele Armstrong Sound design: Peregrine Andrews Production coordinator: Gemma Ashman Editor: Richard Fenton-Smith Reading of Dickens/Herodotus: Simon Slater Reading of Mrs Beeton: Ruth Everett ARCHIVE1. Extracts of Keith Floyd from A Farewell to Floyd, produced by Cactus TV. 2. The ancient recipe for Herodotus pudding is from Herodotus, Histories 2. 40.

Mark Wilson & Pete Barker in conversation with David Eastaugh https://www.youtube.com/watch?v=RWEISh0MznA Anarchic rockabilly beloved by the late John Peel. "If Elvis had been a Marx Brother, he would have invented Pink Peg Slax" (James Brown, NME) With a name derived from an obscure Eddie Cochran rocker, Pink Peg Slax promise rockabilly revivalism, but these veterans of the Leeds 80s music scene deliver musical subversion. Borne out of punk, the Slax line-up were original members of the Mekons, the Sisters of Mercy and The Gang of Four. Celebrated by John Peel and Andy Kershaw (4 Radio 1 sessions), the NME (3 singles and 2 albums gained 5-star reviews) and TV chef Keith Floyd (who wrote sleeve notes) Pink Peg Slax knocked out 100% original tunes with a deft rockabilly-cajun approach. Pink Peg Slax provided the necessary knowing wink to counter the gothic scowl on the face of indie music in the mid-80s. The Smiths released Meat Is Murder; the Slax released Eat More Meat. The only band ever to offer James Cagney impressions as serious musical output on night-time Radio One, Pink Peg Slax busked their way onto C4's The Tube, annoyed legions of Goths by supporting The Mission on tour and wrote songs about drunken pigs, deaf railwaymen, murderous Frenchmen and Holsten Pils. Frontman Vince Berkeley, often at odds with the world and the time of day, once thanked an audience of fairground workers for not being "gippos", told an indifferent audience in Dusseldorf to "go away and make some chemicals" and regularly spat on, kicked or threatened audience members he felt were disrespecting the band. And yet the band's Roman Catholicism led to album reviews in The Universe, the premier UK religious weekly. After a break of 20 years to raise families and conquer the world of work, Pink Peg Slax return with their original line-up and most of their hair intact..

Bilsnobberne sparker sæsonen i gang med en sensommerfest og et absurd virkelighedsnært dilemma, for findes der bilsnobbiler af yngre årgange på budget? Findes der overhovedet tilnærmelsesvis driftssikre bilsnobalternativer til de kedelige, triste og åndsfattige biler, som de fleste danskere er køber, hvis de absolut skal ud at køre hver dag?Måske gør der, måske ikke. Lyt med og døm selv, når bilsnobberne, i mangel af begavet kunstig intelligens på området, har sat hinanden stævne til sensommerfesten og den svære snak.Bilerne skal være yngre end 2010, der skal både være en familiebil og en levepersonsbil (læg mærke til rummeligheden) og så skal de to biler findes indenfor fire kategorier:For de fattige, De nærige, Middelklassen og sande hædersfolk. Den højere prisklasse er fravalgt, for at podcasten ikke skal ende som en remake af scenen fra filmen Bænken.Persongalleriet består af lutter gamle kendinge, og noget så sjældent i podcastverden som hele fem stemmer.Brian Osbech, brugtvognshandleren der næsten kører programmet af sporet ved at introducere en Ford Mondeo, der kun går på tre cylindre.Thomas ”The Tops” Nedergaard, der traditionen tro nævner både sin 124 cabriolet og R129 fra samme fabrikant, og ikke ejer en bil der er nyere end 2002.Mikkel Brodin, der udover at lægge hus til sensommerfesten, af en eller anden grund fastholder, at han er en fornuftens stemme. Måske fordi ingen rigtig ved hvad han laver, men han bor pænt.Adam Estrup, bilsnobbernes Methusalem, der i dagens anledning indtager rollen som en genfødt Keith Floyd og derfor mestendels er med på telefon fra køkkenet.Stefan Kaas, podcastvært og bilsnob par excellence, der denne gang undtagelsesvis lader andre komme til orde. Lidt.Tak fordi I lytter med, liker, og skriver!

Today, Thursday, July 11 on Urban Forum Northwest :*Ram Dixit, President, MLK Gandhi Empowerment Initiative comments on the program that will bring technology training to underrepresented communities in South Martin Luther King Jr. County. The program is supported by Senator Patty Murray and Congressman Adam Smith. *Kathy Colombo of the Beacon Hill Community Council and Robert Woodard, Fir State Golf Club were the leading organizations that were able to honor the late Bill Wright by having the Jefferson Golf Course named in his honor. On Saturday, July 13 11:00 am-1:00 pm the organizations will celebrate Mr. Wright as the first African American Golfer to win USGA Public Links 65 years ago.*Grover Johnson invites you to Saturday's Love Thy Neighbor Day event in Tacoma on the corner of 11th and South J Street that will feature free food, live music, guest speakers, at an outdoor setting so bring your lawn chairs.*Roy Hayes and Robert Woodard reflect on the life and legend of the late Roman D. Williams who was an All City Basketball Player at Seattle's Garfield High School his senior year 1958-59. He was also a singer performing at cabarets and in local clubs. He worked closely with youth programs in South King County.*Keith Floyd, Owner, Soul Fusion Food LLC is a Seattle based food truck specializes in down home soul food cooked with intense flavor and passion. His motto is "uniting cultures to feed the soul". *Jessilyn A. Hall Head, Vice Chair, BOD, The Sound of The Northwest, Maestro Elias Bullock, Director, The Sound of the Northwest, and Dr. Orville Lawton, Founder and Director, The Ebony Chorale of The Palm Beaches. They will comment on the Saturday, July 20 Concert at Seattle First AME Church. Reverend Dr. Carey Anderson, Pastor.Urban Forum Northwest streams live at www.1150kknw.com. Visit us at www.urbanforumnw.com for archive programs and relevant information. Like us on Facebook. X@Eddie_Rye. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today, Thursday, July 11 on Urban Forum Northwest : *Ram Dixit, President, MLK Gandhi Empowerment Initiative comments on the program that will bring technology training to underrepresented communities in South Martin Luther King Jr. County. The program is supported by Senator Patty Murray and Congressman Adam Smith. *Kathy Colombo of the Beacon Hill Community Council and Robert Woodard, Fir State Golf Club were the leading organizations that were able to honor the late Bill Wright by having the Jefferson Golf Course named in his honor. On Saturday, July 13 11:00 am-1:00 pm the organizations will celebrate Mr. Wright as the first African American Golfer to win USGA Public Links 65 years ago. *Grover Johnson invites you to Saturday's Love Thy Neighbor Day event in Tacoma on the corner of 11th and South J Street that will feature free food, live music, guest speakers, at an outdoor setting so bring your lawn chairs. *Roy Hayes and Robert Woodard reflect on the life and legend of the late Roman D. Williams who was an All City Basketball Player at Seattle's Garfield High School his senior year 1958-59. He was also a singer performing at cabarets and in local clubs. He worked closely with youth programs in South King County. *Keith Floyd, Owner, Soul Fusion Food LLC is a Seattle based food truck specializes in down home soul food cooked with intense flavor and passion. His motto is "uniting cultures to feed the soul". *Jessilyn A. Hall Head, Vice Chair, BOD, The Sound of The Northwest, Maestro Elias Bullock, Director, The Sound of the Northwest, and Dr. Orville Lawton, Founder and Director, The Ebony Chorale of The Palm Beaches. They will comment on the Saturday, July 20 Concert at Seattle First AME Church. Reverend Dr. Carey Anderson, Pastor. Urban Forum Northwest streams live at www.1150kknw.com. Visit us at www.urbanforumnw.com for archive programs and relevant information. Like us on Facebook. X@Eddie_Rye.

Today, Thursday, July 11 on Urban Forum Northwest : *Ram Dixit, President, MLK Gandhi Empowerment Initiative comments on the program that will bring technology training to underrepresented communities in South Martin Luther King Jr. County. The program is supported by Senator Patty Murray and Congressman Adam Smith. *Kathy Colombo of the Beacon Hill Community Council and Robert Woodard, Fir State Golf Club were the leading organizations that were able to honor the late Bill Wright by having the Jefferson Golf Course named in his honor. On Saturday, July 13 11:00 am-1:00 pm the organizations will celebrate Mr. Wright as the first African American Golfer to win USGA Public Links 65 years ago. *Grover Johnson invites you to Saturday's Love Thy Neighbor Day event in Tacoma on the corner of 11th and South J Street that will feature free food, live music, guest speakers, at an outdoor setting so bring your lawn chairs. *Roy Hayes and Robert Woodard reflect on the life and legend of the late Roman D. Williams who was an All City Basketball Player at Seattle's Garfield High School his senior year 1958-59. He was also a singer performing at cabarets and in local clubs. He worked closely with youth programs in South King County. *Keith Floyd, Owner, Soul Fusion Food LLC is a Seattle based food truck specializes in down home soul food cooked with intense flavor and passion. His motto is "uniting cultures to feed the soul". *Jessilyn A. Hall Head, Vice Chair, BOD, The Sound of The Northwest, Maestro Elias Bullock, Director, The Sound of the Northwest, and Dr. Orville Lawton, Founder and Director, The Ebony Chorale of The Palm Beaches. They will comment on the Saturday, July 20 Concert at Seattle First AME Church. Reverend Dr. Carey Anderson, Pastor. Urban Forum Northwest streams live at www.1150kknw.com. Visit us at www.urbanforumnw.com for archive programs and relevant information. Like us on Facebook. X@Eddie_Rye.

This episode focuses on food media, digital technology in agriculture, and some of the ways in which artificial intelligence might have an impact on cooking, eating, and nutrition. We also get into a few related themes, including food porn, celebrity chefs, data sensors, and the promises and warnings of science fiction. David talks with food scholars Signe Rousseau and Maaz Gardezi to find out where we've been and where we're going when it comes to media and tech, exploring the blurry line between the digital and analog worlds of food. During the ‘Stick This in Your Mouth' segment, Maxime offers up his opinions on futurist meals, and closing things off, we hear from ChatGPT during the Food Questionnaire.Guests:Dr. Signe Rousseau teaches critical and digital literacy at the University of Cape Town in South Africa. Her PhD focused on the rise of celebrity chefs before “food media” was a commonly used term, and she is the author of Food and Social Media and Food Media. She is currently Co-Chair of Gastronomica: The Journal for Food Studies. During the podcast, she mentioned the following food folks:- José Andres and the World Central Kitchen- Heston Blumenthal and his restaurant The Fat Duck- early food TV host Keith Floyd and his show, Floyd CooksDr. Maaz Gardezi is a faculty member in the department of sociology at Virginia Tech. His research focused on two interrelated issues in the US and South Asia—climate change adaptation and mitigation, and the social implications of emerging digital technologies in agriculture. For more on digital and precision agriculture, as well as the effects of Big Data in food production, take a look at the articles listed on the Making a Meal of It website.ChatGPT is an AI language model designed to assist users with a wide range of tasks and inquiries, created by OpenAI. Check out what it has to say about how AI might affect the ways people grow and eat food on the Making a Meal of It website.Host/Producer: David Szanto Music: Story Modeadditional sound: William Termini via FreeSound@makingamealpodcast makingamealofit.com

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Celebrity chef Rick Stein's latest show is in Cornwall, which is where he is from and a part of the country he has made famous with his restaurant in Padstow.  Between the TV, the books and the restaurants in many respects he is the original celebrity chef, going back to his first appearance with Keith Floyd in the 1990s.  Rick Stein joined Mike Hosking to talk Cornwall, fish and fame from Sydney.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Nadiya Hussain https://www.nadiyahussain.com/television/Massive Keith Floyd Youtube Playlist:https://www.youtube.com/watch?v=dyV3YUbuELs&list=PL4JTuMl25i9nFbhUQgd0QVnyjl2OSDztBCook Book Corner:Floyd on Spain https://www.abebooks.co.uk/servlet/BookDetailsPL?bi=31307161378&searchurl=ds%3D20%26kn%3Dfloyd%2Bin%2Bspain%26sortby%3D17&cm_sp=snippet-_-srp1-_-title1Stephanie visits Gothenburg and heads to Tullhuset on the Island of Hönö which the Michelin team need to visit. https://www.tullhuset.se/Petromax Cast Iron Dutch Ovenhttps://www.petromax-shop.de/petromax_en/feuertopf-ft4-5-ohne-fuesse.htmlRecipe For Spanish Mountain Breakfast is on the Instagram:https://www.instagram.com/foodgluepod/(buy your ingredients in Essen https://shows.acast.com/food-glue/episodes/3-food-glue-essen-special-all-the-cheese-ep003)Podcast on Search (https://99percentinvisible.org/episode/search-and-ye-might-find/)Tik Tok Baked Feta https://www.delish.com/cooking/recipe-ideas/a35421563/baked-feta-pasta-tiktok/ Can you recommend us any TikTok or Youtube cooking stars?Tom and Stephanie had lunch at Beeston Social https://thebeestonsocial.com/ a small group of venues (bigger than I thought) http://fletchergateindustries.com/Are they everything for all people?We Cycle to Stonehurst Farm https://www.stonehurstfarm.co.uk/info/tea-shop/ Rustic, lovely day out. Stephanie is still thinking about the scones. Give us your Thai Recommendations... what could be coming soon??? Hosted on Acast. See acast.com/privacy for more information.

Luke and Andrew chat to Jonny Garrett, beer youtuber, author, broadcaster (or beer documentarian, in his words) about writing a travel book when you weren't allowed to travel, hugging Claudia Winkleman and adjuncts.Beers include:Baron Brewing - Murk (Double IPA) paired with “The Charm Offensive” by OceansizeHoly Goat Brewing - Summer Crusher (Sour Golden Ale) paired with “Summer's Cauldron” by XTCMount Saint Bernard Abbey - Tynt Meadow (Old English Ale) paired with “Trusty and True” by Damian RicePope's Yard Brewery - Danger Money (Imperial Stout) paired with “This Place Is A Prison” by The Postal ServiceShow notesJonny Garrett - links and social mediaCraft Beer Channel “A Year In Beer” by Jonny Garrett, available at the CAMRA websiteBJCP Style Guidelines for beer 420 – what does it mean? Gruit – a beer style 

We get in the time machine for another Red Richardson researched special to 2009 this week. A year that sees Michael Jackson, the King of Pop and other things, die, along with Kill Bill star, David Carradine and celebrity chef, Keith Floyd, the Rupert Murdoch owned News of the World newspaper reports on Prince Harry using racist slurs whilst serving in the British Army, a whistleblower reveals the MPs expenses scandals in the Houses of Parliament, and BNP leader and celebrity racist, Nick Griffin appears on BBC Question Time to a lot of protest and backlash from the audience.Also Red has a joke in the top jokes of the Edinburgh Fringe Festival and Bobby reveals an affair he had with an MP named Marge.It's Edinburgh Fringe Festival time.Get tickets to the first ever live shows of "The Year Is" - at the Three Sisters Pub, in Maggie's Chamber, 21st-25th August - https://tickets.edfringe.com/whats-on/year-is-podcast-live-w-bobby-mair-and-red-richardsonGet tickets to Red's show "Shots Fired" - at the Pleasance Courtyard: Bunker One, August 3rd-28th - https://tickets.edfringe.com/whats-on/red-richardson-shots-firedGet tickets to Bobby's show "Cockroach" - at Carnivore in Carnivore 1 - August 2nd-14th, 16th-25th - https://tickets.edfringe.com/whats-on/bobby-mair-cockroachSign up now to our brand new Patreon for early access, bonus weekly episodes not available anywhere else, posters, cameo messages, free tickets to online shows and discounts to live shows and much more - https://www.patreon.com/theyearispodWhat obscure or significant events did we miss from the history of 1957? Let us know your favourite historical facts from that year, or if have any suggestions for other years for us to do an episode on send us an email to theyearispodcast@gmail.com Get bonus content on Patreon Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

John and Mike talk to Keith Floyd, Executive Director of Somernites Cruise. This year's Ford Car Show will be held on August 26th -27th, and Somernites Cruise will attempt to break the world record for “Longest Ford Parade” and “Longest Mustang Parade,” which is currently held overseas. So if you are attending or thinking about attending, we hope you will consider being a part of the world record attempt and help Somernites Cruise bring the title back to the U.S.

Dr. Keith Floyd is the founder and President of iNVISION Group Leadership Services Group. Founded in 2013, iNVISION Group LSG LLC is a full-service leadership development consultancy focused on the areas of coaching, training, planning, and analytics and services clients both regionally and nationally. Dr. Floyd and iNVISION Group works largely in the professional services space (attorneys, accountants, engineers, and those in the financial industry), but also assists clients (and their teams) in a multitude of other industries..

Celebrity chef Rick Stein's latest show is in Cornwall, which is where he is from and a part of the country he has made famous with his restaurant in Padstow. It's one of many restaurants these days. Between the TV, the books and the restaurants in many respects he is the original celebrity chef, going back to his first appearance with Keith Floyd in the 1990s. Rick Stein joined Mike Hosking to talk Cornwall, fish and fame from Sydney. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Join me as I chat to Clive, The Wood Fired Oven Chef from YouTube, about his love for fire, food and most importantly family. Over the past 3-4 years, Clive has inspired, educated and motivated countless wood fired oven enthusiasts around the world, with his superbly produced wood fired oven videos on YouTube. Like many, I eagerly await the next episode instalment, which almost always leads me to try new and exciting dishes in my wood fired oven. Getting to know Clive personally over the past month has been a real privilege and I am very excited to share my extended interview with Clive with you all. Many of you sent in audio questions for Clive - all of which he answers on the show.  Sit back, relax and get ready for an amazing Masterclass from a true gentleman and creative master.Check out Clive's YouTube channel: The Wood Fired Oven Chef Check out Clive's website: The Wood Fired Oven ChefFollow Clive on Instagram: @thewoodfiredovenchef Chefs and other influential folk mentioned on the episode:Victor Arguinzoniz, Keith Floyd, Nigel Slater, Julia Child, Jacque Pepin, Marcella Hazan, Claudia Roden, Yotam Ottolenghi, Tom Colicchio, Francis Mallmann, Lennox Hastie, Alex Atala, Eric Ripert, Richard Miscovich, Steven Raichlen, Jose Andres, Joel Robuchons.TV Shows mentioned on this episode:Chefs Table, Top Chef, Made In SpainWood Fired Oven manufacturers mentioned on this episode:Forno Bravo, Mugnaini, Ooni Pizza Ovens, Gozney, Maine Fire Brick Company, Zesti, Le Panyol, Melbourne Fire Brick CompanyRestaurants mentioned in this episode:Extebarri, Le Burnardin, El BulliWine mentioned in this episode:Burgundy, Barolo, Barbaresco, AlbarinoReview Wood Fired Oven on Apple Podcasts to let me know what you think of the show. Check out my website for episode show notes and links, wood fired oven tips and advice, pictures and recipes:  woodfiredoven.cookingSocialInstagram: marks_WoodFiredOven Twitter: @WFOPodcast Facebook: Wood Fired Oven Podcast Follow me on: YouTubeA few books mentioned in this episode.The Bread Builders by Daniel Wing and Alan ScottFrom the Wood Fired Oven by Richard MiscovichUsing these links helps support the show - and costs you nothing extra. ThermoworksI've been using the highly reviewed Thermapen ONE for a few years - always checking my chicken and steak. With full readings in ONE second or less, Thermapen ONE approaches the speed of thought - allowing you to focus exclusively on the quality of your cook.Support the show and use this link to grab yourself one of the best food thermometers around. Grab a Thermapen ONE.Support the show (https://www.buymeacoffee.com/MarkG)

In this episode of Eat My Globe, our host, Simon Majumdar, looks at the fabulous life stories of four of the extraordinary men who helped create the world of food television we love so much today. Some names such as, James Beard, will be very familiar to you. But others, such as Britain's irrepressible Keith Floyd may not. If you know them or not, find out some fascinating facts about them all on this very special episode. So make sure to follow along every week and follow us on: Website: www.EatMyGlobe.com/season-7/tv-men Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook:@SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simonmajumdar-276015 Produced by: Producergirl Productions  

Her LinkedIn bio says - Writer hired by people who want personality in their project | Doing for copy and content what Keith Floyd did for god-awful TV cookery shows in the 80s | Book editor & someday author | Mummy to a small Me She is also the editor of my book Courageous Leadership- so you can blame her. We laughed quite a bit on this one!

Luke and Dan review: the film Keith Floyd turned down after hearing it involved just one shot; Woody ‘It's Not Technically Incest' Allen's stab at being a weatherman; and the maritime mystery of a dreamboat's fascination with surfing.To watch the podcast: www.youtube.com/watch?v=31MKcNPtNcQ&t=746sFor more nonsense: www.twitter.com/15_podSupport the show (https://www.buymeacoffee.com/15podcast)

Dave Myers is on my list of favourite TV Chefs, I love to watch Keith Floyd specials, Ainsley Harriot makes me laugh as does Gordon Ramsey with his more adult humour in the kitchen but there's something about Dave's wit and puns that keeps me smiling whilst salivating over his recipes with his long time friend Simon King. The Hairy Bikers are a national treasure and are a joy to watch on a cruise, on a flight or at home when they're TV Specials are constantly showing.They bring that Comedy Duo aspect to a cooking series, they make you feel homely and happy and just in a matter of a few years, I was delighted to see they were both proposed into the Water Rats HQ at Kings Cross.So on a few occasions I have been sat in a room with Dave and heard his stories and anecdotes and I have loved being in his company. Having read his Autobiography I learned of his TV experience and relationship with showbusiness and enjoyed the story of how the Hairy Bikers became one of the biggest thing in a British kitchen.Dave talks today about those days in make-up, taking Orville the Duck to the pub, Strictly Come Dancing, providing the make up for an elephant for the Paul Daniels Magic Show and washing Les Dawson's hair, joining the Water Rats and walking through Charlie Chaplin's Garden with me and Scribe Rat Mike Martin in Vevey, Switzerland in 2016… I can't believe he had time to fit this chat in but after we finished he was off on a holiday and then a 4 week film shoot for another series of the Hairy Bikers, so I'm happy to say welcome to Eyes & Teeth Season 8 for the final time when I chat to TV Personality Dave Myers

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMichael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn't rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef.  During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/The second would be the late great Keith Floyd.https://en.wikipedia.org/wiki/Keith_Floyd The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!https://www.emirates.com/ae/english/During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world. After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!http://www.scafa.aeHe now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word. From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef's always strive for, looking forward to seeing the next phase of his journey. To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/ Stay tuned for next week's show, we talk to one of the most re-known broadcasters in the region and in the UK!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

In this episode, we chat to Kyle Floyd, founder, chairman, and CEO of Vox Royalty who is a high-growth precious metals royalty and streaming company with a portfolio of over 50 royalties and streams spanning nine jurisdictions and are one of the fastest-growing companies in the royalty sector.   Kyle is an investment banker with a background in the mining sector. We hear about his journey in growing this royalty company. Including why it's different than the other royalty companies out there in this space.   KEY TAKEAWAYS   Kyle created Vox as an outlet for generalist investors who wanted to invest in the commodity sector. Vox focuses on what they call third-party royalties. For the last 15 years, royalty companies have outperformed essentially every commodity-based benchmark you can compare them to. Royalty companies take cash from an operations revenue. Royalty companies do not participate when the operation needs cash replenishment. Vox has invested in establishing deal sourcing agents across the world. Enabling them to speak to asset owners first. They mix and diversify their assets as a way of reducing risk.     BEST MOMENTS ‘The issue was that the risk-adjusted returns in the small-cap mining sector really didn't stack up for what investors expected to realise. ´ ‘Royalty companies have outperformed essentially every commodity-based benchmark that you can compare them to.' ‘I think we´re in a period that´s going to be very, very bullish for commodities.'   GUEST RESOURCES Vox Royalty: IR@voxroyalty.com https://www.voxroyalty.com/ https://twitter.com/vox_royalty https://www.linkedin.com/company/voxroyalty/ https://www.facebook.com/VOXRoyalty/?ref=bookmarks https://www.youtube.com/channel/UC_bgGUoAaFFyMNN8E388Oeg?view_as=subscriber   Kyle Floyd: https://www.linkedin.com/in/kyle-floyd-4321004/       VALUABLE RESOURCES rob@mining-international.org https://www.linkedin.com/in/rob-tyson-3a26a68/ www.mining-international.org https://twitter.com/MiningConsult https://www.facebook.com/MiningInternational.org https://www.youtube.com/channel/UC69dGPS29lmakv-D7LWJg_Q?guided_help_flow=3     ABOUT THE HOST Rob Tyson is the Founder and Director of Mining International Ltd, a leading global recruitment and headhunting consultancy based in the UK specialising in all areas of mining across the globe from first world to third world countries from Africa, Europe, Middle East, Asia, and Australia. We source, headhunt, and discover new and top talent through a targeted approach and search methodology and have a proven track record in sourcing and positioning exceptional candidates into our clients' organisations in any mining discipline or level. Mining International provides a transparent, informative, and trusted consultancy service to our candidates and clients to help them develop their careers and business goals and objectives in this ever-changing marketplace. CONTACT METHOD rob@mining-international.org https://www.linkedin.com/in/rob-tyson-3a26a68/   Podcast Description   Rob Tyson is an established recruiter in the mining and quarrying sector and decided to produce the “Dig Deep” The Mining Podcast to provide valuable and informative content around the mining industry. He has a passion and desire to promote the industry and the podcast aims to offer the mining community an insight into people's experiences and careers covering any mining discipline, giving the listeners helpful advice and guidance on industry topics. See omnystudio.com/listener for privacy information.

Food a la Floyd was a series that ran on the Lifetime Channel from May to October 1989. It starred Keith Floyd, who made his first cooking series for the BBC in 1984 and continued to make new shows until his death in 2009.

Huge thanks as ever to https://www.purple-planet.com for the music.  To find out more about Jonathan's lovely Norfolk Gin visit http://www.norfolkgin.co.uk/  Jonathan would like to drink a glass of Henry Westons cider from Hereford whilst making a dish of Lamb Korma from "A feast of Floyd" by the legendary Keith Floyd - and who can blame him?

Join us LIVE as our watchalong of Keith Floyd's 1987 gastronomic gallop through France turns into an increasingly off-topic drinkalong with Doug and Elly. Featuring masonic chefs, gross sauces, lots of wine noises and Elly's indecent proposal to the lovely Gillian Anderson. Email: dougandelly@outlook.com Tweet: @dandewatchtv

Taking ‘live and loose’ to new levels, the ‘Enfant Terrible’ are back and badder than ever! In other words, it’s a fun show, which will raise a smile. Enjoy!

Today content on food and leisure-- are ubiquitous ---but did you know that there is a rich history of real journalism that has upgraded our enjoyment of food and experiences in the kitchen reaching back to the early 20thcentury? In this podcast we will be Gatronauts exploring the world of gastronomy through the eyes & writings of those who could explain it best like A.J Liebling to Keith Floyd and up to Anthony Bourdain. Please join me for the Gatronauts Podcast.

Today content on food and leisure-- are ubiquitous ---but did you know that there is a rich history of real journalism that has upgraded our enjoyment of food and experiences in the kitchen reaching back to the early 20thcentury? In this podcast we will be Gatronauts exploring the world of gastronomy through the eyes of those who could explain it best like A.J Liebling to Keith Floyd and up to Anthony Bourdain. Please join me for the Gatronauts Podcast.

This is the first episode of Adventures in Movies! since the shootings here in El Paso. It was the most difficult one we have ever had to do. Recording it was cathartic and gave us a chance to escape the ugliness of the world for a brief moment. We hope it brightens your day. The show begins with words about the city we grew up in and the city we love. El Paso Strong. The guys do not brag often, but they did break two personal records this past week that they waste no time telling everyone about. Danny, Blake, and Nathaniel talk about how much money Disney lost in the third quarter. Of course, Disney being Disney, there is also some amazing news to go along with it. Plus, the writers from Game of Thrones seem to have a new gig. Nathaniel talks He-Man, Blake talks Robin Hood, and Danny talks nonsense in an episode he was not even supposed to be on. Plus, someone hates PewdiePie and is not afraid to admit it. Last week was the release of Hobbs & Shaw and the guys talk about how perfectly awful it was. Will they go to see the rest of the Fast & Furious franchise? The winner of the Hobbs & Shaw giveaway was Keith Floyd. Along with winning the giftpack, he will be a gues on next week's show. And he picked the topic! When we give prizes, we GIVE prizes! Rock Angel by Joakim Karud https://soundcloud.com/joakimkarud Creative Commons — Attribution-ShareAlike 3.0 Unported— CC BY-SA 3.0 http://creativecommons.org/licenses/by-sa/3.0/ Music promoted by Audio Library https://youtu.be/K8eRXvLL7Wo Adventures in Movies! is hosted by Nathaniel Muir, Blake, and Danny. You can find Nathaniel on Instagram at nathaninpoortaste. Danny can be found on Twitter @default_player and on Instagram at default_player. Blake can be found on Twitter @foureyedhorror and on Instagram at foureyedhorror. You can reach us personally or on Twitter @AiPTMovies.

Pictured: Hugh McIlvanney Matthew Bannister on Hugh McIlvanney, the respected sports writer known for his love of language and combative approach to life. Jennie Buckman, the theatre practitioner who trained a generation of famous actors and founded a company to give voice to the disadvantaged. John Beavis, the surgeon who was forced to retire from the NHS through ill health but then spent the next 25 years training medical professionals in war zones around the world. And David Pritchard, the TV producer who created mould-breaking food programmes featuring Keith Floyd and Rick Stein. Producer: Neil George Interviewed guest: Roddy Forsyth Interviewed guest: Sir Michael Parkinson Interviewed guest: Tess Woodcraft Interviewed guest: Adrian Lester Interviewed guest: Colin Green Interviewed guest: Tom Jaine Archive clips from: Life Behind the News, Radio Scotland 18/01/2009; The Final Curtain, Radio Wales 28/08/2004; Today, Radio 4 14/09/1993; Giants Vlog, Tips for Actors, 23/10/2017; Jennie Buckman’s Beginnings Workshop, 18/06/2012; Westway, BBC World Service 03/04/2000; Piece of Silk by Jennie Buckman, The Hope Theatre, Giants Theatre Co 08/07/2016; Midweek, Radio 4 19/05/2010; Midweek, Radio 4 27/05/2009; Floyd’s American Pie: San Francisco, BBC Two 14/11/1989; The Food Programme, Radio 4 01/06/2015; Rick Stein’s Taste of the Sea, BBC Two 1995.

Thank you for tuning into this week’s episode of It’s All Scripted! If you’re new here, our show is a weekly Reader’s Theatre show where we bring on original scripts and collaborate with our friends to bring them to life. If you are interested in helping us with your voice, send us a message! Or if you are interested in suggesting for a future script by saying a name, phrase, location, theme, etc, then drop a comment! Don’t forget to share the episode with your friends and grandparents! THANK YOU to Court Rogers for the Art - courtrogersdesign.com society6.com/courtandcrafts and Instagram @ courtandcrafts Like us on Facebook - http://www.facebook.com/ItsAllScripted Listen to us on SoundCloud - https://soundcloud.com/itsallscripted Twitter - https://twitter.com/ItScripted YouTube - https://www.youtube.com/channel/UC2UC..

In this second part of a two-programme special, Rick Stein continues in conversation with Sheila Dillon talking about how he was discovered for TV by Keith Floyd's Director, David Pritchard thirty years ago. Despite being naturally introverted his style as an 'ordinary guy' made him popular with the public - sometimes going wrong, the odd injury and working up a real sweat. The partnership with David has continued to the present day taking them travelling and filming around the world. His new series 'From Venice to Istanbul' will air later this year. Rick talks about why their dynamic works well but also how a shared love of wine can also cause a few spats while filming. We hear from the fishermen, colleagues and his ex-wife and business partner about why he's been such a success. He talks about who in particular has inspired him while on his travels and what he hopes to do next. The programme was recorded earlier this month in front of a studio audience as part of the Bristol Food Connections Festival. Presented by Sheila Dillon. Produced by Anne-Marie Bullock.

The Twenty Fourth: "Rats".As we wind down our first full day in cyberspace (OK, so that's sweeping to one side the fact that most of our shows last less than an hour, so really, even though this is the 24th episode, there's not been 24 hours worth of material, certainly not comedy material anyway, and also the fact that for each of these 24 episodes it's taken us at least 8 solid hours of yapping, weeping and editing to get the show down to less than an hour, so really for us, taking all that time into consideration, in fact we're in our 3rd year of doing this whole shambles of a tragic podcast), we talk about stuff.Stuff like crippled rats, extinctified pandas, the Strictly Come Dancing versus X Factor drama, the ever-poetic deaths of Patrick Swayze and Keith Floyd, and the fact-based fact that Ricky Gervais revealed live on air on TV and everything that he listens to this show. The rising-like-yeast-on-speed Shimmer play for us once again, back by popular demand (www.myspace.com/shimmeruk), and thanks for tuning in. As usual, send us your own nonsense tofortheloveofglasgowpodcast@googlemail.com.

I Like to move it move it, he likes to move it move it, they like to... MOVE IT! Kærligheden findes de mest besynderlige steder, men på settet af en pornofilm? Vi kigger på første film nogensinde (tror vi nok) med ordet "Playlist" i titlen. Og så bliver Dennis og Davids anden store passion afsløret. Vi starter med at snakke om en række forskellige madprogrammer: Two Fat Ladies Top Chef Hell's Kitchen Kitchen Nightmares Med kniven for struben Keith Floyd Jamie Oliver Følgende helt almindelige titler omtales: 0:27:28 Stir of Echoes 0:36:10 V for Vendetta 0:50:50 The Grudge 1:01:20 JCVD 1:10:25 My Name is Bruce 1:18:08 Against the Dark 1:30:21 Madagascar: Escape 2 Africa 1:39:50 Nick and Norah's Infinite Playlist 1:52:47 Zach and Miri Make a Porno

The castaway in Desert Island Discs this week is television cook Keith Floyd. Renowned for his garrulous charm as much as for his culinary expertise, he'll be describing the chronicle of failure that dogged him through spells in the Army, as a cub reporter, as an antiques dealer and as a restaurateur. He'll also be talking to Sue Lawley about his passion for good food, music and the elusive nature of romantic happiness.[Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Hey Jude by The Beatles Book: Gormenghast by Mervyn Peake Luxury: Pair of handmade blue suede shoes

The castaway in Desert Island Discs this week is television cook Keith Floyd. Renowned for his garrulous charm as much as for his culinary expertise, he'll be describing the chronicle of failure that dogged him through spells in the Army, as a cub reporter, as an antiques dealer and as a restaurateur. He'll also be talking to Sue Lawley about his passion for good food, music and the elusive nature of romantic happiness. [Taken from the original programme material for this archive edition of Desert Island Discs] Favourite track: Hey Jude by The Beatles Book: Gormenghast by Mervyn Peake Luxury: Pair of handmade blue suede shoes