Podcasts about knead

Reading 1Genesis 18:1-10aThe LORD appeared to Abraham by the terebinth of Mamre,as he sat in the entrance of his tent,while the day was growing hot.Looking up, Abraham saw three men standing nearby.When he saw them, he ran from the entrance of the tent to greet them;and bowing to the ground, he said:"Sir, if I may ask you this favor,please do not go on past your servant.Let some water be brought, that you may bathe your feet,and then rest yourselves under the tree.Now that you have come this close to your servant,let me bring you a little food, that you may refresh yourselves;and afterward you may go on your way."The men replied, "Very well, do as you have said."Abraham hastened into the tent and told Sarah,"Quick, three measures of fine flour! Knead it and make rolls."He ran to the herd, picked out a tender, choice steer,and gave it to a servant, who quickly prepared it.Then Abraham got some curds and milk,as well as the steer that had been prepared,and set these before the three men;and he waited on them under the tree while they ate.They asked Abraham, "Where is your wife Sarah?"He replied, "There in the tent."One of them said, "I will surely return to you about this time next year,and Sarah will then have a son."Reading 2Colossians 1:24-28Brothers and sisters:Now I rejoice in my sufferings for your sake,and in my flesh I am filling upwhat is lacking in the afflictions of Christon behalf of his body, which is the church,of which I am a ministerin accordance with God's stewardship given to meto bring to completion for you the word of God,the mystery hidden from ages and from generations past.But now it has been manifested to his holy ones,to whom God chose to make known the riches of the gloryof this mystery among the Gentiles;it is Christ in you, the hope for glory.It is he whom we proclaim,admonishing everyone and teaching everyone with all wisdom,that we may present everyone perfect in Christ.GospelLuke 10:38-42Jesus entered a villagewhere a woman whose name was Martha welcomed him.She had a sister named Marywho sat beside the Lord at his feet listening to him speak.Martha, burdened with much serving, came to him and said,"Lord, do you not carethat my sister has left me by myself to do the serving?Tell her to help me."The Lord said to her in reply,"Martha, Martha, you are anxious and worried about many things.There is need of only one thing.Mary has chosen the better partand it will not be taken from her."

Genesis 18:1-8 - And the Lord appeared to [Abraham] by the oaks of Mamre, as he sat at the door of his tent in the heat of the day. He lifted up his eyes and looked, and behold, three men were standing in front of him. When he saw them, he ran from the tent door to meet them and bowed himself to the earth and said, “O Lord, if I have found favor in Your sight, do not pass by Your servant. Let a little water be brought, and wash Your feet, and rest Yourselves under the tree, while I bring a morsel of bread, that You may refresh Yourselves, and after that You may pass on—since You have come to Your servant.” So they said, “Do as you have said.” And Abraham went quickly into the tent to Sarah and said, “Quick! Three seahs of fine flour! Knead it, and make cakes.” And Abraham ran to the herd and took a calf, tender and good, and gave it to a young man, who prepared it quickly. Then he took curds and milk and the calf that he had prepared, and set it before them. And he stood by them under the tree while they ate.

No matter where you are on your journey of faith, you belong here. We are a non-denominational church driven by our mission to make and grow followers of Jesus. To learn more about our church and how to get connected, we invite you to visit https://thehills.org/.

Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink. Last episode the theme was Meat, and as usual, the three of us nattered away for a bit too long and some of our conversation was edited out for time. One of these things was the part of Neil's section on brains and the BSE crisis.We're busy behind the scenes getting the listener's choice episode ready for you, but hopefully this little snackette will keep you going. You can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool's Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and BlueskyDr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain's Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and BlueskyDr Allie Pino hosts the Fear Feasts Podcast with Vanessa Baca and is the co-author of A Gothic Cookbook. You can find her on Instagram and Bluesky

Welcome to this bonus episode of A is for Apple: An Encyclopaedia of Food & Drink.Last episode had the blue theme, and Neil chose to look at blue cheese, in particular Stichelton, which is made on the beautiful Welbeck Estate in rural Nottinghamshire. Neil spoke to Joe Schneider, who makes this delicious, unique farmhouse cheese. Neil cut the interview down to 6 minutes or so, but here it is in full.They talk about how one gets into farmhouse cheesemaking, the importance of consistency and the best places to buy Stichelton as well as many other things.A big thank you to Thomas Ntinas for his sound engineering support.Things mentioned in today's episode:Stichelton websiteThe Welbeck EstateWelbeck Farm ShopNeal's Yard DairyChorlton CheesemongersYou can follow the A is for Apple Podcast on Instagram and BlueskySam Bilton also hosts the Comfortably Hungry Podcast and is the author of First Catch Your Gingerbread, Fool's Gold: A History of British Saffron and The Philosophy of Chocolate. You can find her on Instagram and BlueskyDr Neil Buttery also hosts the British Food History Podcast and is the author of A Dark History of Sugar, Before Mrs Beeton: Elizabeth Raffald Britain's Most Influential Housekeeper as well as Knead to Know: A History of Baking and The Philosophy of Pudding. You can find him on Instagram and

What if the person on the other end already knew they wanted to work with you – before you said a single word?That's what happens when your business brand, offer brand, and theme are all working together.In this episode, I'm diving into:→ Why sales calls feel like hard work when your brand isn't doing the pre-work→ How mediocre branding across your business, offer, and theme leads to friction→ The real reason clients say “I love your vibe!” but don't actually buy→ What changes when your brand starts doing the talking for youIf your brand isn't getting buy-in before the call… this is the episode you need.P.S. We're currently inside the Knead a Theme Challenge – and it's not too late to jump in!I'm taking my own offer through the process and it's already sparking fresh ideas.Join us → studiocoya.myflodesk.com/challenge======================

Over-explaining your offer, getting compliments instead of clients, or endlessly tweaking your visuals?In this episode, I'm sharing why your branding problems might not actually be branding problems – they might be theming problems.Because when your brand is missing a clear, strategic theme, it can feel flat, disconnected, and forgettable – no matter how “on-brand” it looks.We'll cover:

I'm diving into how a theme can be the difference between sounding like everyone else… and becoming the one your dream clients actually remember.We'll chat about:* Why looking polished isn't enough in a crowded market* How theming helps you differentiate without shouting* A real client story – The Two Lauras and their “jeans and a jumper” vibe* How to find a theme that makes your brand unmistakably youThis isn't about picking a quirky metaphor and hoping for the best. It's about using a theme to position your brand in a way that's clear, interesting and different from the competition.

Paul Edwards gets cheesy with this episode of What the Hell Just Happened?! With a totally new topic - Pizza. He does still answer a listener HR question at the end, however, this episode is a break from the typical HR content we typically share and gets into something more fun - how to make the perfectly imperfect pizza. Join Paul Edwards and Eileen Lyons as they share their culinary wisdom around all things pizza and take a mental break from all you've been holding onto this Tuesday.    Recipe for Paul's Not-Perfect Dough:  Ingredients:  All Purpose Flour 700gr. Semolena Flour 71 grms Instant Yeast 3gr. Water 501 Oil 23.5 Sugar 7.7gr. Salt 19 gr.   Instructions:  Mix all ingredients except for salt. 12 total minutes mixing. Let dough mix for about 6 minutes at medium speed in a stand mixer. Then let it rest for about two minutes before adding salt for the remaining 6 minutes. Turn dough out on a lightly floured counter. Form a large ball and then cover and let it double in size. Punch down and split into four balls. Place covered in the fridge for 48 hours to proof. You can use them or wrap in saran wrap and freeze. Recipe for Paul's Pizza Sauce:  Ingredients: Quarter of a medium onion, minced Seeded tomato sauce: Paul recommends a puréed style like Mutti, as removing seeds helps prevent heartburn Olive oil: About 3-4 tablespoons Finely minced garlic: 2-3 cloves Dried oregano Dry red pepper flakes: A pinch to taste (don't overpower the dough) Fennel is mentioned for Italian sausage flavor but not explicitly in this sauce recipe   Instructions:  Heat olive oil in a deep sauce pot over medium-high heat Cook minced onions until translucent (1-2 minutes) Add chopped garlic and cook for about a minute (don't fry too long to avoid bitterness) Add red pepper flakes and salt; cook together briefly Turn off the heat, add the tomato sauce, stir, then turn the heat back on low for another 2-3 minutes Adjust seasonings to taste The sauce can be refrigerated for 2-3 weeks, but be mindful that garlic can cause food poisoning if left too long.

Theming can be a powerful tool for standing out and creating emotional connection — but only if it actually supports your brand's strategy. I'll walk you through the real reason my first food theme flopped (spoiler: it wasn't the theme's fault!), what shifted when I finally gave my theme a job to do, and how you can avoid the confusion and frustration I went through.If you've been feeling tempted to pick a “cute” theme, or you've tried one but it's not landing the way you hoped, this episode will help you rethink your approach — and show you how to build a brand that doesn't just look good, but actually works.Plus, I'm inviting you into my free 4-day Knead a Theme challenge, kicking off May 5th — to help you discover a theme that brings your brand to life and drives your business goals forward.

I'm walking you through the 3 essential layers of a brand that actually works (yes, we're talking croissants

In this episode, I'm diving into why your offer needs its own identity — not just a cute name or a tab on your website, but a full-on vibe that makes it instantly recognisable and easy to sell. I share the difference between how Brand Kitchen and Offer Oven landed with my audience, what changed when I built a world around my offer, and how that shift created more buzz, ease, and excitement in my business.You'll also get a reflection prompt to help you figure out whether your offer's having its own moment — and what to do if it's not.

Why Do Cats Knead, or “Make Biscuits”?. This is all about cats.

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Nick Thune and Trae Crowder come over for homemade gnocchi – vegan style. We talk Nick's sobriety, Trae's weight fluctuation… and lots of guy stuff: farts, jerking off, and porn to be specific. Check out Nick's new YT Special, Born Young here! https://tinyurl.com/tbtncjby Check out Trae's new YT Special, Trash Daddy here! https://tinyurl.com/mt4777zk Follow Nick Thune: https://www.instagram.com/nickthune Follow Trae Crowder: https://www.instagram.com/officialtraecrowder This episode is brought to you by Lightstrike. Learn more about Lightstrike at https://Drinklightstrike.com or follow on TikTok and Instagram @drinklightstrike. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Vegan Gnocchi Bolognese And Caprese Salad With Bocconcini Gnocchi * 1.5 LBS russet potatoes peeled, baked, and riced * Salt to taste * 2 TBSP olive oil * 2 ½ cups AP flour 1. Rice and mash potatoes until no longer lumpy 2. Combine riced potatoes, salt, olive oil, and flour. Knead into a cohesive ball 3. Keeping remaining dough covered as you work, section off, roll out into sausage length and. Cut into ¾” pieces 4. Roll each piece on the back of a fork and place on floured surface 5. Bring water to a boil and drop in gnocchi, cooking for 4-5 minutes or until they float Bolognese * ½ diced sweet onion * 2 TBS olive oil * 2 medium carrots, chopped * 1 stalk celery, diced * 6 cloves garlic, chopped * 12 ounces vegan beef * 1 tsp Italian seasoning * 1 TBS tomato paste * ½ cup red or marsala wine * 1 tsp agave syrup * 1 can tomato sauce * 2 cups vegetable broth * 2 bay leaves * 1/3 cup vegan parmesan * Salt and pepper to taste 1. Heat olive oil in pan and add onion, carrots, celery and garlic 2. Season with salt and pepper, sauté until onion is translucent 3. Add “beef”, breaking up with spoon until it's in small pieces, combine veggies and sauté an additional 5 minutes until browned 4. Add Italian seasoning, tomato paste, and red wine stirring to combine 5. Add agave, tomato sauce, veggie broth and bay leaves, stirring 6. Reduce heat, cover and simmer for 10 minutes 7. Stir in cheese, simmer an additional 10 minutes 8. Pour on top of gnocchi Caprese Salad with Bocconcini * 6 sliced vine ripe or heirloom tomatoes * 6 sliced bocconcini balls * Bunch of basil leaves * Balsamic glaze to taste * Salt and pepper to taste 1. Layer cheese slice, tomato slice, and basil leaves on a plate 2. Drizzle balsamic glaze and sprinkle with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

The Mix 92.6 Mix Mornings Team went off to Hitchin to meet with Matthew Rideout, an Artisan Baker who opened his Knead and Desire shop in Hitchin last year. Matthew tells us all about his journey to become an artisan baker, after a long and distinguished career in the City of London. He talks all things sourdough - the starter or mother, the flour, their baking process and what their customers think of the products they bake in the shop. Matthew is passionate about his sourdough and his business and he's keen to encourage a better understanding of the quality of his and other artisan products.

(00:37) What does it take to transform a simple culinary skill into a social media sensation with almost 8 million followers? Ryan Peters, known across platforms as Peters Pasta, reveals the extraordinary journey that took him from professional chef to content creator powerhouse.Ryan's path wasn't planned. After years in prestigious kitchens like Salt of the Earth and Ocean Reef Club, a casual six-second video of him making cavatelli pasta unexpectedly garnered half a million views overnight. This one video would completely transform his career and impact countless lives.(08:12) We explore Ryan's Knead to Know podcast, where he interviews influential guests like Larry Fitzgerald and Derek Shelton while cooking pasta, creating yet another dimension to his constantly evolving brand. For anyone fascinated by the intersection of culinary arts, social media, and entrepreneurship, Ryan's story offers valuable insights into finding your unique voice in a crowded digital landscape.(11:42) Ryan has leveraged his platform for creativity with a humanitarian impact. When his egg-doubling challenge videos created massive amounts of pasta (eventually reaching a 10,000-egg collaboration with Mr. Beast), Ryan partnered with Outreached Arms to ensure the food reached those in need, while reducing food waste – combining viral entertainment with meaningful action.(17:11) Our conversation delves into Ryan's innovative approach to content creation – particularly his viral series where he makes pasta in wildly unexpected locations. From NFL stadiums and NASCAR tracks to the Empire State Building, Ryan has turned "making pasta where you shouldn't" into a collaboration strategy that's opened doors with major sports teams nationwide. When industry experts warned him against niching down too specifically, Ryan proved them wrong by creating a unique lane that's attracted millions.(30:30) Later in the show, Becca Hansborough takes us to brunch at Balvanera, and HongChing Cheung shares a beloved family dish from her Hong Kong roots. Enjoy this episode's culinary roundup of creativity and flavor.Support the showLiked the episode? We'd love a coffee!

Let's be real, who's got time for kneading? We're making no knead bread, and it's about to blow your mind.   This week, we're diving into the glorious world of easy bread recipe perfection.   Forget the fancy techniques. We're showing you how to bake a crusty, flavorful loaf with minimal effort. Plus, we're jazzing things up with a no-knead cheese bread option.    Get ready for that homemade bread smell to fill your kitchen!

150g wholemeal flour 100g plain flour Pinch salt 50ml vegetable oil 150ml waterMix the flours, salt and oil in a bowl and add a little water a time to combine to a soft dough. Knead and then place in a bowl for 20 minutes to rest. 200g potatoes, peeled and diced 1 onion, finely chopped 1 tablespoon finely grated ginger 1 teaspoon finely chopped chilli 1 teaspoon garam masala ½ teaspoon chilli powder 25g butter 1 tablespoon chopped coriander Boil the potatoes until soft and drain well. Mash them. Fry the onion, ginger and chilli in the butter until golden. Mix into the potatoes with the chilli powder and coriander and cool. Divide dough into 6 Roll into an 8cm circle. Place a sixth of the potato mixture in the middle and fold over and seal with a little water round the edges. Form into a ball and roll out to a 15 cm circle Rub a hot pan with a little butter and cook the paratha on one side for about 2 minutes. Brush the top with a little butter and flip and cook for 2 minutes on the other sideCoriander chutney Handful fresh coriander 2 teaspoons lime pickle, chopped 1 clove garlic, chopped Juice ½ lime 50ml oil Salt to taste Blend together and check seasoning.

Hog Story #420 – Bigger Knead – Exec. Prods, nodebit, voidzero, baronspudthemitey – Fletcher makes beats and talks, makes beats, plays clips of Buckminster Fuller and much more! We are not yesterday's vegetables NOTES NPR Is Just Plain Silly https://www.npr.org/2024/12/16/nx-s1-5224131/an-fda-decision-could-come-soon-on-whether-to-ban-red-no-3 Buckminster Fuller on Psychic Phenomena: The World Beyond

Scrolling through your feed, have you ever stumbled on a loaf of gorgeous homemade sourdough bread and thought to yourself: “I can never do that.”Maybe you're intimidated by shaping, managing the rising times, or even picking out the best flour to use…. But you still crave a good quality loaf of bread to share with family and friends. This week we called in one of our favorite food friends, Adrian Hale, to help us demystify sourdough bread baking. Adrian is the author of Mama Bread, and regularly teaches both kids and adults alike how to make her easy, delicious, no-knead sourdough recipe – and she's generously sharing itwith all of us!Press play now to learn how just a little flour, water, and time can lead to a loaf of golden, delicious home-baked bread!***Links:Adrian's recipe for: “Communal Table Bread - My easiest first bread recipe”You can find out more about Adrian on Thousand Bites of Bread, or on her Instagram Order her cookbook: Mama BreadAdrian's flour resources round-upIf you're visiting or living in Portland, you can book a baking class with Adrian!***Got a cooking question? Call in and leave us a voicemail on our kitchen phone! 323-452-9084Sign up for our newsletter here for special offers and opportunitiesOrder Sonya's debut cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

The tables have turned today because I am being interviewed by author, food historian and friend of the show Sam Bilton. My book Knead to Know is out now and published by Icon Books, and Sam very kindly agreed to interview me about it for the podcast. We talk about baking evolution, bakestone cookery, Jaffa Cakes and taxation, what's so great about wheat plus many other things.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Sam Bilton's websiteSocial media: mrssbiltonSam's blog Comfortably HungryNeil's book Knead to Know is out now and published by Icon Books. The Philosophy of Puddings is also out now, published by The British LibraryBlog posts pertinent to today's episode:Manchets and PayndemaynMy Best Yorkshire Pudding RecipeClotted CreamPodcast episodes pertinent to today's episode:Cake Baxters in Early Modern Scotland with Aaron AllenYorkshire Pudding with Elaine Lemm50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThe Philosophy of Chocolate with Sam BiltonTripe Special: Sam Bilton & Neil Buttery Talk TripeBritish Saffron with Sam BiltonGingerbread with Sam BiltonThings mentioned in today's episode:Hodmedod's websiteDoves Farm websiteThe Art of Cookery by Hannah GlasseThe Whole Duty of a WomanUpcoming events:Find out about upcoming events on the website here.The Foyle's Christmas Evening 28 NovemberNeil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper

Today is an exciting day because we are tackling a topic that I consider extremely important, CRISPS, with food writer and journalist Natalie Whittle.We talk about the North American origins of the crisp, the excitement of discovering the crisps of other countries, iconic brands like Walkers and Tayto, and most importantly what the best flavour is – amongst many other things.Natalie's book Crunch: An Ode to Crisps is published by Faber & Faber. Natalie's websiteIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.My new books Knead to Know: AHistory of Baking and The Philosophy of Puddings are out now.Things mentioned in today's episode:Tayto CrispsWalkers CrispsUpcoming events:Find out about upcoming events on the website here.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open. You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Anthropologist Susan Greenhalgh describes how soda companies have influenced the science around sugary drinks. Health and nutrition reporter Alice Callahan breaks down "ultra-processed foods," a newish term to describe the evil that lurks on supermarket shelves. National Park guide Joseph C. Ward explains how a Cheetos bag altered the ecosystem in a New Mexico cavern. Physician and journalist Bryce Y. Lee reveals how scientists are using the food dye found in Doritos to make see-through mice. Breadmaster Jim Lahey reminisces on the 15th anniversary of his revolutionary no-knead bread-making book. Chef Aric Attebery shares tips for incorporating seasonal farmers market ingredients into the bowls we make at home.

On this episode of Special Sauce we talk to Sullivan Street Bakery founder Jim Lahey about his revolutionary no-knead bread making technique.

I'm back again with Naomi! We're continuing our conversation from last week so if you haven't listened to the first one go back and do so now, it's a ton of fun and sets up this episode.  This week we're diving deeper into the story behind her cafe and bakery and the fascinating world of bread-making, baking science, and the realities of running a bakery. Naomi shares how creating sourdough is a labor of love, with her team often starting the process five days in advance to get the starter just right. It took them months of experimenting to finally perfect their white sourdough recipe. She emphasizes how baking is really a science, with precise measurements and timing being key—especially when working with laminated doughs for things like croissants and cruffins, where temperature control and the right butter make all the difference.  We also dive into a fun chat about traditional English treats like hot cross buns, where Naomi explains their history and connection to Easter. Naomi used her experience to write a cookbook, Whisk, Mix, Knead, and Bake, sharing everything she learned along the way, including her recipe for Britain's Best Loaf.   Connect with Naomi: ⁠https://naomicrose.co/⁠ ⁠Instagram⁠ ⁠Facebook⁠ ⁠LinkedIn⁠ Sign up for the newsletter!! Each month I'll be sending out a newsletter with insider tips Sign up⁠ ⁠HERE⁠⁠!   ***Looking to experience the flavors we've explored firsthand?  Skip the stress of travel planning and work with a trusted professional to take care of all of that for you!   Travel Trails specializes in crafting unforgettable travel experiences tailored to your taste for adventure.  Don't miss out on tasting these delicious dishes because you don't have the time to plan.  Visit ⁠https://travel-trails.com/⁠ to learn more and follow ⁠@TastyTrailsTravelPod⁠ and ⁠@Travel.Trails___⁠ on Instagram to stay up to date on episodes and all things food & travel

No not even one - The End of InnocenceWebsite: http://www.battle4freedom.com/Network: https://www.mojo50.comStreaming: https://www.rumble.com/Battle4FreedomRomans 3:12All have turned aside; together they have become worthless. There is no one who does good—no, not even one!Genesis 181 Then Adonai appeared to him at Mamre's large trees while he was sitting in the entrance of his tent during the heat of the day. 2 When he lifted up his eyes to see, suddenly, three men were standing right by him. When he saw them, he ran from the entrance of his tent to meet them and bowed down to the ground. 3 Then he said, "My Lord, if now I have found favor in your eyes, please do not pass by your servant. 4 Please let a little water be brought so you can wash your feet, and make yourselves comfortable under the tree. 5 And let me bring a bit of bread so that you can refresh yourselves—then you can pass on—since you have passed by your servant.They said, "Do just as you have said." 6 So Abraham hurried into the tent to Sarah and said, "Quick! Knead three measures of fine flour and prepare bread loaves!" 7 Then to the herd Abraham ran and took a young ox, tender and good, and he gave it to the servant, who prepared it quickly. 8 Then he took butter and milk and the young ox that he had prepared and set it before them. While he was standing by them under the tree, they ate.9 Then they said to him, "Where is Sarah your wife?""There, in the tent," he said.10 Then He said, "I will most surely return to you in about a year's time, surprisingly, Sarah your wife will have a son."Sarah was listening at the entrance of the tent, which was behind Him. 11 Now Abraham and Sarah were old, advanced in years—Sarah had stopped having the way of women. 12 So Sarah laughed to herself, saying, "After I've grown decrepit, can I have desire—and my lord so old?"13 Then Adonai said to Abraham, "Why is it that Sarah laughed, saying, 'Can I really give birth when I am so old?' 14 Is anything too difficult for Adonai? At the appointed time I will return to you—in about a year—and Sarah will have a son."15 Sarah denied it saying, "I didn't laugh!" For she was afraid.But He said, "No—for you did laugh."https://www.biblegateway.com/passage/?search=Genesis%2015%3A6&version=TLVGenesis 15:6Then he believed in Adonai and He reckoned it to him as righteousness.16 Then the men got up from there and looked down over Sodom. Abraham was walking with them to send them off, 17 when Adonai said, "Should I keep secret from Abraham what I am about to do, 18 seeing that Abraham will most certainly become a great and mighty nation and in him all the nations of the earth will be blessed? 19 For I have made myself known to him so that he will command his sons and his household after him to keep the way of Adonai by doing righteousness and justice, so that Adonai may bring upon Abraham what He has spoken about him." 20 Then Adonai said, "The outcry against Sodom and Gomorrah is great indeed, and their sin is very grievous indeed. 21 I want to go down now, and see if they deserve destruction, as its outcry has come to Me. And if not, I will know."22 Then the men turned from there and went toward Sodom, but Abraham was still standing before Adonai. 23 Abraham drew near and said, "Will you really sweep away the righteous with the wicked? 24 Suppose there are fifty righteous within the city. Will you really sweep away and not spare the place for the sake of fifty righteous who are in it? 25 Far be it from You to do such a thing—to cause the righteous to die with the wicked, so that the righteous and the wicked share the same fate! Far be it from You! Shall the Judge of the whole world not exercise justice?"26 Then Adonai said, "If I find in Sodom fifty righteous people within the city, I will spare the whole place for their sake."27 Then Abraham answered and said, "Look, pray, I have decided to speak to my Lord, though I am dust and ashes. 28 Suppose the fifty righteous people are lacking five. Will You destroy the whole city for lack of five?"And He said, "I will not destroy it if I find forty-five there."29 So he spoke to Him yet again and said, "Perhaps forty will be found there?"And He said, "I will not do it for the sake of the forty."30 Then he said, "Please, let my Lord not be angry, so I may speak. Perhaps thirty will be found there?"And He said, "I will not do it if I find thirty there."31 Then he said, "Look, pray, I have decided to speak to my Lord: Perhaps twenty will be found there?"And He said, "I will not destroy it for the sake of the twenty."32 Then he said, "Please, let not my Lord be angry, so I may speak once more. Perhaps ten will be found there?"And He said, "I will not destroy it for the sake of the ten."33 Now when He had finished speaking to Abraham, Adonai left, and Abraham returned to his place.

This is a bread book for people who really, really love bread in all its wondrous forms—but who also might be overwhelmed by the process. The recipes, tips, and tricks in 30 Breads to Bake Before You Die come from expert dough workers and bread magicians who've put in the hours of kneading, proofing, stretching, folding, and baking to perfect these recipes, all in the oh-so-noble name of good bread. Get ready to bake your way through some of the most mouthwatering bread recipes, including: Beginner's Sourdough from Maurizio Leo (@theperfectloaf) Focaccia from Joanne Chang (Flour Bakery) Bagels from Call Your Mother Deli Croissants from Dominique Ansel Ultimate Dinner Rolls from Tessa Arias (@Handletheheat) Matzah from Duff Goldman Baguette from Shawn Bergin (Bakery Four) Pita from Alon Shaya And so much more! “This book is written for anyone who is intimidated by the word ‘starter,' and who think levain is just a bakery that makes really good cookies,” author Allyson Reedy says. “People who really love bread, but who may not know exactly where to start when it comes to baking it themselves. People like me.” Get the book: https://ulyssespress.com/books... Allyson Reedy is a carb-loving food writer and restaurant critic in Denver, Colorado. When she's not taste-testing or checking out new restaurants for a story, she's probably tripping over her pug in her home kitchen while stressing over sourdough. Read more from her and bake up killer desserts in 50 Things to Bake Before You Die: The World's Best Cakes, Pies, Brownies, Cookies, and More from Your Favorite Bakers, Including Christina Tosi, Joanne Chang, and Dominique Ansel. Find her on Instagram (@allysoneatsden). ► Luxury Women Handbag Discounts: https://www.theofficialathena.... ► Review Us: https://itunes.apple.com/us/po... ► Subscribe: http://www.youtube.com/c/AshSa... ► Instagram: https://www.instagram.com/1lov... ► Facebook: https://www.facebook.com/ashsa... ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog #atlanta #ashsaidit #theashsaiditshow #ashblogsit #ashsaidit®Become a supporter of this podcast: https://www.spreaker.com/podcast/the-ash-said-it-show--1213325/support.

Join my close friend Gitty Layosh and I in the first of a three-part mini-series on the women's mitzvot! First up: challah. We talk about the beauty of the mitzvah, the symbolism of each ingredient, how to do the mitzvah, ridding ourselves of guilt if we can't make challah right now, and much more! We also discuss the connection between challah and the upcoming holiday of Rosh Hashana.More on the mitzvah of challah: https://www.modernjewishgirl.com/post/challah-what-we-knead-to-know Gitty's Challah Recipe: 1 cup warm water 3 tablespoon yeastSprinkle of sugarMix the yeast water and sugar and let bubble for a few minutes.  In another large bowl, mix:3 tablespoons of salt and 5 pounds of flour1/2 cup of sugarMix1/2 cup extra virgin olive oil3 eggsMixPour in the yeast and add 4 cups warm water (2 cold and 2 hot)Knead the dough; fold press and turn Cover with two dish towels and let it rise for an hour/45 minTake the challah and make the blessing (see below)Bake at 325 when it starts to brown switch to 350- in total about 30 minutesThe Blessing on Separating Challah 

Arts, News and Leisure - Bold Baking Network

After a couple of emails from listeners, LOTSL brings you: -- Plumbing expert Doc Stone talks Angle Stops... -- That Peter G on the employee who clocked in... and then clocked out for forever... -- Brenda Boo's "magnetic" personality... -- A group discussion on possessions and the things we stash... -- Jay the Hauntcub, champion of fun, has a round-up of his summer ammusement park adventures... -- Loose and runny toothpaste?  Doc Stone asks, "What's going on???" -- all this and more await you on this episode of Life On the Shit List! Please send email to Smellcast@aol.com

Thanks for joining us today! Below are your links from today's show. More later this week!A Feast for the Senses—get tickets now!Knead to Know! Now on HRN.Are These Corporations Pocketing Your Kid's Lunch Money?36 Hours in Door County, WisconsinBord Bia on The SpeakeasySnacky Tunes: The Benjamin Hollywood & Rodes RollinsAmuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

The podcast will return for its 8th season later this month and there are some great episodes coming up for you.I've got a new book out called Knead to Know a History of Baking is out on the 12 September published by Icon Books I will be doing a free Zoom talk at 7pm (UK time) on 10 September. To book your spot, please click this link to the Eventbrite page.See you all properly toward the end of the month.Neil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Don't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. His DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryThis podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Have you ever wondered how common or rare the ovens once were? What was the original mince pie? And what was the first EVER bread humankind invented?Hello!Welcome back to another archaeogastronomical adventure!Today I have as a guest an old friend of the podcast; Dr Neil Buttery and we have a good long chat about his new book, all about baking!The book will be released on 12th of September and our interview today will give you a taste of the subjects covered in the book as well some of our favourite baked goods, and myths that are baked in our societies and have to do with the discovery of certain items!You can pre-order 'Knead to Know' here:https://www.waterstones.com/book/knead-to-know/neil-buttery/9781837731213Neil has also another book ready for publishing, for The British Library, called "The Philosophy of Puddings" which is released on 24th of October!and you can find it here:https://shop.bl.uk/products/the-philosophy-of-puddingsEnjoy!Thom & The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Dumbline heads to 2007 Ringgold, Georgia, to examine a homicide involving husband and wife wellness center owners and a whole lot of stupidity. Our perpetrator makes a series of ridiculous mistakes that, not surprisingly, lead to a quick conviction. Be sure to listen to the end of the episode for everyone's favorite segment, 'Get to Know Maria!' Catch new episodes bi-weekly on Wednesdays. Don't forget to rate, review, and subscribe wherever you get your podcasts. Follow @DumblinePodcast on TikTok, Instagram, and Facebook for additional content!

Lisa and Allison hash and rehash all of the very first bread week offerings.  Lisa gives her thoughts on one baker's signature foccacia, and explains her love of anchovies on pizza,  and the existence of the tiny fish in Worcestershire sauce. Allison brings up the Paul Hollywood 'helping hands'  portion of the show, and reminisces about an old episode of Seinfeld. Both girls poo poo the extensive 6 hour show stopper time limit, and, another baker once again, bites the dust.Connect with us:https://soggybottomgirls.com Follow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/