Podcasts about Ladle

In the age of technology, the culinary landscape is undergoing a transformative shift, thanks to innovations like AI-powered cooking assistants. One such innovation is Ladle Cooking, an AI-driven sous-chef and brand engagement platform that empowers individuals to personalize their cooking experiences. This essay explores the concept of personalized cooking with AI assistance, emphasizing its benefits, functionalities, and the potential it holds in revolutionizing how we approach meal preparation.The Need for Personalization in CookingCooking is an art that has traditionally relied on a combination of skill, creativity, and personal preferences. However, the modern culinary landscape is often dominated by generic recipes that may not cater to individual tastes, dietary restrictions, or available kitchen appliances. With the rise of social media and cooking influencers, many people find inspiration for meals online but may struggle to adapt those recipes to their specific needs. This is where AI can play a pivotal role.Ladle Cooking addresses this gap by allowing users to customize recipes based on their preferences. Whether someone wants to make a dish spicier, vegan, or tailored to a specific dietary requirement, AI assistance can facilitate these modifications seamlessly. This level of personalization enhances the cooking experience, enabling individuals to prepare meals that resonate with their tastes and lifestyles.How AI Enhances the Cooking ExperienceLadle Cooking utilizes advanced algorithms to analyze user input and suggest personalized recipes. The platform allows users to specify their preferences, such as dietary restrictions, desired spice levels, or even the appliances they have available in their kitchens. For instance, if a user has a toaster and wants to make a grilled cheese sandwich, the AI can suggest a method that utilizes the toaster while incorporating traditional elements of the dish.Moreover, the platform goes beyond mere recipe suggestions. It includes a chatbot feature that enables users to engage in nuanced conversations about their culinary needs. This interactive aspect allows for real-time adjustments to recipes, making the cooking process more dynamic and engaging. Users can swap out ingredients, adjust portion sizes, or accommodate allergies, all while receiving guidance from the AI.Bridging the Gap Between Users and BrandsIn addition to catering to individual consumers, Ladle Cooking also serves brands, including kitchen appliance manufacturers and consumer packaged goods (CPG) companies. By offering personalized cooking solutions, brands can foster deeper engagement with their consumers. For instance, an appliance company could integrate Ladle's technology into their products, allowing users to receive tailored recipe suggestions based on the specific features of their appliances. This not only enhances the user experience but also drives brand loyalty and encourages consumers to explore more of what the brand has to offer.Case Studies and Real-World ApplicationsThe potential applications of AI-assisted personalized cooking are vast. Consider a family with diverse dietary needs - one member is gluten-free, another is a vegetarian, and a third is allergic to nuts. Using Ladle Cooking, the family can easily find recipes that cater to all these requirements without sacrificing flavor or creativity. The platform can suggest alternatives for common allergens, ensuring that everyone at the table can enjoy the meal.Another example is a busy professional who wants to eat healthily but lacks the time to sift through countless recipes. With AI assistance, this individual can input their dietary goals - such as low-carb or high-protein - and receive a curated selection of recipes that fit their schedule and nutritional needs. This not only simplifies meal planning but also encourages healthier eating habits.Conclusion: Let Your Tablet Be Your Sous-ChefPersonalized cooking with AI assistance represents a significant advancement in the culinary world. By leveraging technology to cater to individual preferences and dietary restrictions, platforms like Ladle Cooking are making cooking more accessible, enjoyable, and tailored to the needs of modern consumers. As this technology continues to evolve, it holds the promise of transforming not just how we cook, but also how we connect with food, fostering a deeper appreciation for the art of cooking in an increasingly diverse world. With the integration of AI, the kitchen can become a space of creativity, experimentation, and personalization, inviting everyone to explore the joys of cooking in their own unique way.Interview by Marlo Anderson of The Tech Ranch.Sponsored by: Get $5 to protect your credit card information online with Privacy. Amazon Prime gives you more than just free shipping. Get free music, TV shows, movies, videogames and more. The most flexible tools for podcasting. Get a 30 day free trial of storage and statistics.

In the age of technology, the culinary landscape is undergoing a transformative shift, thanks to innovations like AI-powered cooking assistants. One such innovation is Ladle Cooking, an AI-driven sous-chef and brand engagement platform that empowers individuals to personalize their cooking experiences. This essay explores the concept of personalized cooking with AI assistance, emphasizing its benefits, functionalities, and the potential it holds in revolutionizing how we approach meal preparation.The Need for Personalization in CookingCooking is an art that has traditionally relied on a combination of skill, creativity, and personal preferences. However, the modern culinary landscape is often dominated by generic recipes that may not cater to individual tastes, dietary restrictions, or available kitchen appliances. With the rise of social media and cooking influencers, many people find inspiration for meals online but may struggle to adapt those recipes to their specific needs. This is where AI can play a pivotal role.Ladle Cooking addresses this gap by allowing users to customize recipes based on their preferences. Whether someone wants to make a dish spicier, vegan, or tailored to a specific dietary requirement, AI assistance can facilitate these modifications seamlessly. This level of personalization enhances the cooking experience, enabling individuals to prepare meals that resonate with their tastes and lifestyles.How AI Enhances the Cooking ExperienceLadle Cooking utilizes advanced algorithms to analyze user input and suggest personalized recipes. The platform allows users to specify their preferences, such as dietary restrictions, desired spice levels, or even the appliances they have available in their kitchens. For instance, if a user has a toaster and wants to make a grilled cheese sandwich, the AI can suggest a method that utilizes the toaster while incorporating traditional elements of the dish.Moreover, the platform goes beyond mere recipe suggestions. It includes a chatbot feature that enables users to engage in nuanced conversations about their culinary needs. This interactive aspect allows for real-time adjustments to recipes, making the cooking process more dynamic and engaging. Users can swap out ingredients, adjust portion sizes, or accommodate allergies, all while receiving guidance from the AI.Bridging the Gap Between Users and BrandsIn addition to catering to individual consumers, Ladle Cooking also serves brands, including kitchen appliance manufacturers and consumer packaged goods (CPG) companies. By offering personalized cooking solutions, brands can foster deeper engagement with their consumers. For instance, an appliance company could integrate Ladle's technology into their products, allowing users to receive tailored recipe suggestions based on the specific features of their appliances. This not only enhances the user experience but also drives brand loyalty and encourages consumers to explore more of what the brand has to offer.Case Studies and Real-World ApplicationsThe potential applications of AI-assisted personalized cooking are vast. Consider a family with diverse dietary needs - one member is gluten-free, another is a vegetarian, and a third is allergic to nuts. Using Ladle Cooking, the family can easily find recipes that cater to all these requirements without sacrificing flavor or creativity. The platform can suggest alternatives for common allergens, ensuring that everyone at the table can enjoy the meal.Another example is a busy professional who wants to eat healthily but lacks the time to sift through countless recipes. With AI assistance, this individual can input their dietary goals - such as low-carb or high-protein - and receive a curated selection of recipes that fit their schedule and nutritional needs. This not only simplifies meal planning but also encourages healthier eating habits.Conclusion: Let Your Tablet Be Your Sous-ChefPersonalized cooking with AI assistance represents a significant advancement in the culinary world. By leveraging technology to cater to individual preferences and dietary restrictions, platforms like Ladle Cooking are making cooking more accessible, enjoyable, and tailored to the needs of modern consumers. As this technology continues to evolve, it holds the promise of transforming not just how we cook, but also how we connect with food, fostering a deeper appreciation for the art of cooking in an increasingly diverse world. With the integration of AI, the kitchen can become a space of creativity, experimentation, and personalization, inviting everyone to explore the joys of cooking in their own unique way.Interview by Marlo Anderson of The Tech Ranch.Sponsored by: Get $5 to protect your credit card information online with Privacy. Amazon Prime gives you more than just free shipping. Get free music, TV shows, movies, videogames and more. The most flexible tools for podcasting. Get a 30 day free trial of storage and statistics.

"Personal foul: lack of exciting Super Bowl snacks, on the party host. Fifteen-yard penalty. Repeat snack production." Don't want this party foul scenario to happen to you? Sarah, Erin, and Rachel are on your team, and they've got your back! In this week's Iron Ladle Challenge, they're offering a range of fun and tasty snacks that go way beyond pizza rolls and potato chips. From Rachel's keto-friendly shrimp salad and no-rice sushi to Sarah's Sweet Potato Chicken Poppers to Erin's savory “Cheeseburger Dip ‘All the Way',” these ideas will help you take your game day buffet to the next level.   From Erin: Cheeseburger Dip “All The Way” 6 slices of bacon 1 small-medium onion, chopped fairly small 2 cloves garlic, minced .5 lb ground beef Salt and Pepper 16 oz sharp cheddar cheese, shredded 8 oz cream cheese/Neufchatel, softened Equivalent of 2 medium dill pickles, chopped Good blop of mustard Healthy squirt of ketchup Cook the bacon until crispy. Drain on paper towels and then chop. Remove most of the bacon grease and reserve for another use. Return the pan to heat and sauté the onion. Once it is starting to turn golden brown, add the garlic and sauté for a couple more minutes. Transfer the onion mixture to a bowl, along with the chopped bacon. Return the pan to heat and brown the ground beef, breaking it up well. Season it with salt and pepper. Once it is browned (not just cooked, you want some of that good Maillard browning!!!!!), transfer to the bowl with the onions. If your beef is very fatty, you can drain some of that off first. Add the cheddar cheese and cream cheese. Stir to combine. Heat this mixture, stirring frequently- either on the stove top, in the microwave, or in a crockpot. As the cheese melts, mix in the pickles, mustard and ketchup. Taste it. What does it need more of? Add that. Serve with tortilla chips. Note: you could sub ground turkey for the ground beef. If you do that, you should use more of the reserved bacon grease. Additional Recipes from Erin: Sardine Rillettes - Little French Bakery Anchovy Butter - The Two Bananas From Sarah: Sweet Potato Chicken Poppers - Unbound Wellness Maple Roasted Almonds - From It's A Veg World After All From Rachel: Keto Shrimp Salad Bites - Healthy Little Peach  No-Rice Low-Carb Sushi  Thinly spread a one-inch strip of cream cheese on a sheet of nori.  Add toppings to taste (preferably cut longwise):  Leg-style imitation crab meet  Avocado  Cucumber spears  Green onions  Shrimp salad (see recipe above)  Get creative!  Carefully roll the toppings in the nori, using another dab or two of cream cheese to seal the edge if needed. Let sit for a few minutes for the nori to soften. Cut into generous (two-inch or so) slices — too thin and they'll fall apart. Serve with soy sauce and wasabi.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn't want to make the toffee. Regular sugar didn't caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can't get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!  Espresso Toffee Creme Brulée  makes 6 ramekins 3.5” x 1.5” 2 1/2 cups heavy cream 1/2 cup whole milk 1 1/2 tablespoons instant espresso powder 5  large egg yolks  1/2 cup granulated sugar 1/2 teaspoon vanilla extract pinch of salt Garnish whipped cream toffee bits Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping. Toffee Topping 1/2 cup butter 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it's hard and shatters when you bite it, that's hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping. How to broil toffee topping Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn't brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

My grandmother used to have a plaque in her kitchen that read, “No matter where I serve my guests, it seems they like my kitchen best.” There's something inherently magical about the hearth of the home and every kitchen witch feels this pull. When you treat your kitchen as a sacred space, the mundane act of cooking and cleaning becomes magical. Instead of simply making a meal, you're casting a spell! You're not just clearing your counters, you're setting up your altar. Even the most humble of kitchens can become a magical space with just a little intention. Add a pinch of salt, a dash of cinnamon, and whole heaping tablespoon of magic! What am I reading?The Astrology House by Carinn JadeThe Wiccan Kitchen: A Guide to Magical Cooking and Recipes by Lisa ChamberlainWhat's playing on repeat?Again by Lenny Kravitz What's for dinner? Spicy Carrot Lentil SoupIngredients:2 tablespoons olive oil1 onion, finely chopped2 cloves garlic, minced1 tablespoon fresh ginger, minced1 teaspoon ground cumin1 teaspoon ground coriander1/2 teaspoon ground turmeric1/2 teaspoon ground cinnamon5 large carrots, peeled and sliced1 cup red lentils, rinsed6 cups vegetable or chicken broth1 can (14 oz/400g) diced tomatoesSalt and pepper to tasteJuice of 1 lemonFresh cilantro for garnish (optional)Greek yogurt or coconut cream for serving (optional)Instructions:Warm the olive oil in a large pot over medium heat. Toss in the finely diced onion and cook for around 5 minutes, or until it becomes tender. Add the minced garlic and ginger, and continue cooking for 1-2 minutes until their aromas are released.Stir in the ground cumin, coriander, turmeric, and cinnamon. Cook the spices for about 1 minute to toast them lightly, which will enhance their flavors.Add the sliced carrots to the pot, stirring to coat them in the spice mixture. Pour in the red lentils and stir again to combine.Pour in the vegetable or chicken broth and the can of diced tomatoes, including their juice. Once boiling, reduce the heat to low and let the soup simmer for 25-30 minutes, or until the carrots are tender and the lentils are fully cooked.Once the soup is cooked, you can blend it for a smoother texture or leave it as is for a chunkier consistency. If you prefer a smooth soup, use an immersion blender directly in the pot, or transfer the soup in batches to a blender. Blend until smooth and creamy.After blending (or leaving chunky), return the soup to the pot if needed.Ladle the soup into bowls. Garnish with fresh cilantro and a dollop of Greek yogurt or coconut cream for a cooling contrast to the spices.Honey Chamomile Tea LatteIngredients:1 cup water1 chamomile tea bag1/2 cup milk (dairy or non-dairy)1-2 tsp honey (to taste)a pinch of ground cinnamon (optional, for garnish)Instructions:Heat 1 cup of water until it reaches a rolling boil.Place the chamomile tea bag in a mug and pour the boiling water over it. Let the tea steep for 5-7 minutes, then remove the tea bag.While the tea is steeping, warm 1/2 cup of milk in a small saucepan over medium heat. Stir occasionally to prevent scorching, and heat until steaming, but not boiling. Froth the milk before adding it to the tea for a light, airy texture.Stir in 1-2 teaspoons of honey into the steeped tea, adjusting the sweetness to your preference.Pour the warmed milk into the mug with the honey-sweetened chamomile tea. Stir gently to combine.Support the show

The Winter Solstice, also known as, Yule, is a celebration of the return of the light, making it a wonderful time for merry-making with friends and loved ones. That being said, the Winter Solstice is also a perfect time for deep, inner reflection. As we approach the longest night of the year, consider lighting a candle, putting a log in the fireplace, or simply sitting around the glow of your tree, while reflecting on the past year. Honor your successes…failures… lessons… and consider how you'd like to show up in the year to come. The Winter Solstice provides the perfect backdrop for this ritual. As we wander the woods on this chilly morning, begin to ponder all the ways you'll honor the flame within.What am I reading?Winter Solstice by Rosamunde PilcherYule: A Celebration of Light and Warmth by Dorothy Morrison What's playing on repeat?A Charlie Brown Christmas Album by Vince Guaraldi What's for dinner?Potato, Fennel, Lemon & Dill Soup with Miso, and SauerkrautINGREDIENTS:450g Small Waxy Potatoes, roughly chopped into bite size chunks.1 White Onion finely sliced.1 Bulb Fennel finely sliced.200g Cooked Butterbeans500ml Water2tbsp White Miso50ml Extra Virgin Olive Oil, plus extra to drizzle1 Large Lemon, juice and Zest, plus extra wedges to serve.80ml Kefir (or yogurt, buttermilk or sour cream)Good Crack Black Pepper4tbsp Sauerkraut2tbsp Dill, finely chopped, plus extra to serve.INSTRUCTIONS:Heat the oil over a medium heat in a large pan and add the onion and fennel. Cover with a lid and sweat for 10-12 minutes or until soft, sweet, and translucent.Add the potato chunks and mix to coat in the oil, add the water and bring to a simmer. Simmer for 15-20 minutes or until just tender.Take a spoonful of the cooking liquid and add to the miso in a cup, mix to form a paste then add back to the pan, along with the butterbeans, lemon zest, juice, and kefir.Lower the heat and warm through, add the dill and black pepper. Taste and adjust the seasoning with a more lemon or a little salt if needed.Ladle into 4 bowls and top each with 1tbsp sauerkraut and a little extra dill. Serve with crusty bread.https://gourmetglow.co.uk/recipes/potato-fennel-soup-miso-sauerkraut?rq=potatoSpritz CookiesIngredients1 cup unsalted butter, room temperature (226g)3/4 cup granulated sugar (150g)1/2 tsp salt1 large egg1 tsp vanilla extract1 tsp almond extract2 1/4 cups all purpose flour (293g)InstructionsPreheat oven to 350F. Cream butter, salt, and sugar together in a stand mixer or with an electric whisk. Add the egg, almond extract, and vanilla until combined then scrape down the bowl. If tinting the dough you should mix the food coloring in now then add the flour and mix until combined.Fill your cookie press and choose a pattern then press cookies onto an unlined and ungreased baking sheet. You can decorate with sprinkles before or after baking see notes. Bake at 350F for about 8 minutes or until the bottoms are JUST starting to turn golden brown.https://www.buzzsprout.com/admin/2251895/episodes/14150889-winter-solstice-yule-traditionsSupport the show

What does soup ladle, windy ash-scattering, and funeral home management software have in common?

What comes to mind when you hear the word cozy? Wooly socks? Soft blankets? Roaring fireplace? Have you ever considered that coziness might actually run deeper than candles and cocoa? In this episode, we'll look at coziness as a means of self-discovery and self-love. We'll explore how identifying your specific brand of cozy, can actually deepen your practice and bring greater levels of contentment and pleasure to your days. As you listen to the rain pouring down, grab a hot drink and ponder how to infuse more coziness into your life. What am I reading?The Full Moon Coffee Shop by Mai Mochizuki and Jesse Kirkwood (translator)Cozy: The Art of Arranging Yourself in the World by Isabel Gillies What's playing on repeat?Christmas (Baby Please Come Home) by U2What's for dinner? Classic Minestrone SoupIngredients:1 tablespoon olive oil1 small yellow onion, diced¾ cup carrots, diced2 sticks celery, diced4 cloves garlic, minced4 tablespoons tomato paste5 cups vegetable broth15 oz. crushed tomatoes14.5 oz. diced tomatoes, undrained1 teaspoon Worcestershire sauce1 teaspoon hot sauce15 oz. red kidney beans, drained15 oz. can cannellini beans, drained1 ½ cups zucchini, diced. About 8 oz.1 cup green beans, fresh or frozen3/4 cup ditalini pasta, see notesSalt/pepperParmesan Cheese, grated1 teaspoon dried parsley1 tsp oregano1 tsp basil1 tsp mustard powder1 pinch red pepper flakes, optionalInstructions:Heat olive oil in a large soup pot over medium heat. Add the diced onions, carrots, and celeryand soften for 5 minutes.Add the garlic, tomato paste, and seasonings. Cook for 2 minutes.Add the broth, crushed tomatoes, diced tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil, then reduce to a simmer.Add the red/white beans, zucchini, and green beans.Simmer gently, uncovered, for 15-20 minutes. After simmering, taste and season with salt/pepper if desired.Meanwhile, boil water for the pasta. Once a boil is reached, stir in ½ tbsp. salt. Add the pasta and cook to al dente according to package instructions. Drain and transfer to serving bowls.Ladle the soup over the pasta and serve with Parmesan cheese. https://pin.it/3Hj7ei9uFSnickerdoodle CobblerIngredients:1/3 cup unsalted butter melted3/4 cup whole milk2 teaspoons vanilla extract 1 1/2 cups sugar1 1/2 cups flour2 1/4 teaspoons baking powder3/4 teaspoon salt2 teaspoons cinnamon1 1/2 cups brown sugar packed1 1/2 cups hot waterTopping:1/4 cup sugar1/2 teaspoon cinnamonInstructions:Preheat oven to 350°F. Spread melted butter in a 9×13 baking pan.Whisk milk, vanilla, and sugar in a large bowl. Add flour, baking powder, salt, and cinnamon; whisk until just combined.Spoon batter over butter, careful not to mix. Sprinkle brown sugar over batter.Gently pour hot water over the batter and sugar.Bake for 30-35 minutes until golden brown and mostly set.Mix topping sugar and cinnamon; sprinkle over hot cobbler.Let cool slightly before serving.Support the show

In 1952, Ralston Purina first published a recipe for its now-famous Chex™ party mix as an advertisement in Life magazine. Although few people now make Chex™ mix (or any party mix) from scratch — especially since the advent of a pre-packaged version in 1985 — in this Iron Ladle Challenge, Erin, Sarah and Rachel are bringing back homemade party mixes.   With fun add-ins like Goldfish crackers and Sriracha, a preponderance of butter, and cups (and cups) of dry cereal, these fresh takes on classic recipes will inspire both nostalgia and creativity — just in time for the holiday season.  Erin's Spicy Sweet Tropical Party Mix Makes enough to fill 1 extra-large jade green Tupperware container (274-12) from the 80's. Combine in a very large bowl: 9 c assorted Chex™ cereals 3 c Bugles 2 c lightly salted peanuts 1.5 c small pretzels 2 c banana chips Heat in a small saucepan: 12 T butter 6 T Worcestershire sauce ½ c honey ½ c sriracha 1 t garlic powder 2 t salt When the butter is melted, transfer to a jar with a secure lid and shake well to fully combine the WORSHUSHER and sriracha with the melted butter. Pour the about a third of the liquid gold over the dry ingredients and stir gently, but thoroughly. Pour another portion of the tasty goodness over the cereal and such and stir. Finally, pour the last of the molten flavor over the crunchy bits and stir well, but don't crush the mixture. Spread the buttery mix onto two large cookie sheets. Bake at 275° for 45 minutes, stirring every 15 minutes. After 45 minutes, stir once more and increase to 325° and bake for 15 minutes. Remove from oven and let cool. The mix will crisp up as it cools. It will fit perfectly in your grandmother's big green Tupperware container. Optional: if your party people enjoy spice, you can sprinkle on some chili powder or cayenne when it finishes baking. But use caution. There are no takebacks with cayenne. Rachel's Kid-Friendly Party Mix View this image of the original Chex™ Mix on the Wheat Chex™ box!  The Original Chex™ Party Mix | Nuts and Bolts Snack Mix Recipe  Adjustments:  Remove peanuts and/or mixed nuts. Half of my kids don't see the point. Replace with Goldfish crackers.   Add 1 cup parmesan crisps. (So good, especially when baked with Worcestershire sauce.)  Replace bagel chips/rye chips with oyster crackers (regrettably), since my local grocery doesn't sell these items separately from premade party mixes.*  Note for next time: Increase the butter. Maybe even double it.   *This wasn't as tasty as I thought it would be. If I do this again and still can't find bagel chips, I'll just swap in an extra cup of Chex™, or try a different add-in altogether.    Sarah's Puppy Chow Party Mix My inspiration is from this recipe from Bon Appetit: bonappetit.com/recipe/puppy-chow-party-mix   Yield Makes about 5 quarts (YES FIVE QUARTS)  Ingredients  1 12-ounce box Rice Chex™ cereal (about 10 cups)  7 ounces bittersweet chocolate (70% cacao), chopped (about 1¼ cups)  ¾ cup creamy peanut butter  ¼ cup (½ stick) unsalted butter  1½ teaspoons kosher salt  1 teaspoon vanilla extract  2½ cups powdered sugar, divided  Add-ins 2 cups rye chips 2 cups butterscotch chips 2 cups thin pretzel sticks  Directions Place cereal in a large bowl. Heat chocolate, peanut butter, butter, and salt in a medium heatproof bowl set over a saucepan of barely simmering water (do not let bowl touch water), stirring, until chocolate is melted and mixture is smooth. Remove from heat and stir in vanilla. Pour chocolate mixture over cereal and toss with 2 spoons or spatulas until coated. Let cool slightly, about 10 minutes.  Transfer cereal mixture to a large clean bowl (so powdered sugar doesn't absorb into chocolate coating from original bowl). Sift ½ cup powdered sugar through a fine-mesh sieve onto cereal, coating entire surface. Toss to coat. Repeat 2 more times.  Transfer cereal mixture to 2 parchment-lined sheet trays, spreading evenly. Sift ½ cup powdered sugar over both trays (do not mix). Chill 2 hours or let sit at room temperature overnight (break into individual pieces, but leave some clumps, if sitting out overnight).  Transfer cereal mixture and powdered sugar from sheet trays to a large clean bowl and toss to coat. Sift remaining ½ cup powdered sugar over and toss to coat again. Add rye chips, butterscotch chips, and pretzels; toss to combine.  Do Ahead: Puppy chow can be made 2 days ahead. Store in an airtight container at room-temperature.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Michelle gives a quick rundown of marketing essentials in 2025. She digs into best practices for websites and social media, audience segments, artificial intelligence, social impact marketing, and authenticity. What's YOUR take on marketing in 2025? Let us know! Loving Social Soup? Ladle the love by subscribing, rating, and sharing it with people you know. That helps us keep the batches coming. Connect with Michelle on LinkedIn: ⁠linkedin.com/in/michelledattilio⁠  Learn more about sōsh: visit our website and reach out! ⁠getsosh.com ⁠   We'll serve up more hot takes next week!

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It's a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below… Freak Show tour https://g-eazy.com/pages/tour Follow G-Eazy: https://www.instagram.com/g_eazy Follow Goody Grace: https://www.instagram.com/goodygrace SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com 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 MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA Homemade Ricotta with Vegetables Ingredients: * 8 cups whole milk * 1 tsp salt * 4 TBS lemon juice * Yellow squash * Red onion * Sweet onion * Garlic * Zucchini * Sweet peppers * EVOO * Balsamic Vinegar Steps: 1. Line colander with damp cheese cloth folded over itself 3-4 times. 2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon 3. Lower the heat and add lemon juice stirring continuously 4. Ladle the ricotta into the cheesecloth to drain 5. Cut and grill up veggies 6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies Seafood Grill Ingredients: * 1 LBS Mussels * 1 LBS shrimp * Branzino filets * Salmon filets * Sea Bream filets * Cherry tomatoes * Lemons * Basil * EVOO * Rosemary * Cilantro * Lime zest * Grated ginger * Salt and pepper * Butter * Garlic Steps: 1. Season fish and shrimp * Salmon: basil and EVOO * Branzino: Lemon thyme and lemon slices * Sea Bream: Rosemary and EVOO * Shrimp: Cilantro, lime zest, grated ginger, and olive oil 2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter. 3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened Learn more about your ad choices. Visit megaphone.fm/adchoices

Musicians G-Eazy and Goody Grace stop by my kitchen for some seafood, veggies, AND I impress them with homemade cheese. It's a gangster move. We talk Canada, Icelandic pick-up lines, The Box, and their new tour, Freak Show, starting TODAY. Ticket link below… Freak Show tour https://g-eazy.com/pages/tour Follow G-Eazy: https://www.instagram.com/g_eazy Follow Goody Grace: https://www.instagram.com/goodygrace SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com 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 MIXED GRILL WITH VEGGIES ON HOMEMADE RICOTTA Homemade Ricotta with Vegetables Ingredients: * 8 cups whole milk * 1 tsp salt * 4 TBS lemon juice * Yellow squash * Red onion * Sweet onion * Garlic * Zucchini * Sweet peppers * EVOO * Balsamic Vinegar Steps: 1. Line colander with damp cheese cloth folded over itself 3-4 times. 2. Heat milk on medium-high in saucepan adding the salt and stirring for about 20 minutes with a wood spoon 3. Lower the heat and add lemon juice stirring continuously 4. Ladle the ricotta into the cheesecloth to drain 5. Cut and grill up veggies 6. Lay out ricotta, drizzle with olive oil and balsamic, then top with grilled veggies Seafood Grill Ingredients: * 1 LBS Mussels * 1 LBS shrimp * Branzino filets * Salmon filets * Sea Bream filets * Cherry tomatoes * Lemons * Basil * EVOO * Rosemary * Cilantro * Lime zest * Grated ginger * Salt and pepper * Butter * Garlic Steps: 1. Season fish and shrimp * Salmon: basil and EVOO * Branzino: Lemon thyme and lemon slices * Sea Bream: Rosemary and EVOO * Shrimp: Cilantro, lime zest, grated ginger, and olive oil 2. Place fish, mussels, shrimp, clams, and cherry tomatoes onto cooking tray. Sprinkle with chopped garlic, salt, pepper, and butter. 3. Whack the pan under hot broiler for 6 minutes until fish is golden and shells have opened Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we chat with Gordon Coopman, owner of St_rong (“Saint Wrong”) Training. Gordon has a background in both physical fitness and psychology. He focuses on personal training for his clients, and goes deeper into long-term impacts we have on our bodies and minds. Michelle and Gordon explore questions like…How are the mind and body tied together, and how do we motivate ourselves both mentally and physically? Why does taking a walk help us think more clearly? What do we tend to get wrong about nutrition and fitness? They also discuss vulnerability, authenticity, fitting in, and being present. Let's get physical—and mental! Make sure to share Social Soup around! Subscribe and rate the show, too, so we can keep cooking. Explore Gordon's business. St_rong Training: https://saintwrong.com/  Check out Gordon's YouTube channel: https://www.youtube.com/@Saintwrong  Connect with Gordon Coopman on LinkedIn: https://www.linkedin.com/in/gordon-coopman-670694a7/   Follow Gordon on Instagram: https://www.instagram.com/saintwrong/  Connect with Michelle on LinkedIn: ⁠linkedin.com/in/michelledattilio⁠  Learn more about sōsh: visit our website and reach out! ⁠getsosh.com ⁠   Ladle up more Social Soup next week!

been away for awhile.... good to be back XOXO thanks for listening!! tracks listed at deermit.com - tell a friend! help spread the word about radio/no/place !

This week Dennis reviews the Tuesday night debate between Donald Trump and Kamala Harris and the “moderators” from ABC News. Plus the Cats in the Ladle in Springfield, Ohio. Yes, there are hilarious memes floating around the internet and many are dismissing the stories, but for the citizens of this town 26 miles northeast of […]

This week Dennis reviews the Tuesday night debate between Donald Trump and Kamala Harris and the "moderators" from ABC News. Plus the Cats in the Ladle in Springfield, Ohio. Yes, there are hilarious memes floating around the internet and many are dismissing the stories, but for the citizens of this town 26 miles northeast of Dayton, the changes in their town are very real.

The Brain Ladle Games concludes! Who will take home the gold medal and a very spiffy hat? Tune in and find out!

Plum chutney! It's a favorite in our house. We hope we can make it a favorite in yours, too.We're making it from scratch in this episode of our podcast. We've got a one-minute cooking tip. And we'll tell you what's making us happy in food this week.We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough, authors of three dozen cookbooks (plus more to come!). We've been contributing editors at EATING WELL and COOKING LIGHT and had food columns in both magazines.Here are the segments for this episode of COOKING WITH BRUCE & MARK:[00:47] Our minute-cooking tip: an easy way to make great hot chocolate with store-bought plain truffles.[02:24] We're making plum chutney!Here's the recipe:Makes about 8 pints (can be halved). The jars, lids, sealing rings (if using), funnels, and ladles must be sterilized in a pot of boiling water for 10 minutes.8 pounds or 3.65 kilograms of small red plums, preferably Santa Rosa plums, although any juicy, sweet, red plum will do2 1/2 cups or 600 milliliters apple cider vinegar2 1/2 cups or 540 grams demerara sugar2 cups or 400 grams granulated white or caster sugar9 medium garlic cloves, peeled and mincedOne small-hand-sized piece of fresh ginger, peeled andminced (about 1/2 cup)1/2 cup or 60 grams finely chopped crystallized or candied ginger2 tablespoons red pepper flakes1 tablespoon brown mustard seeds1 tablespoon yellow mustard seeds2 teaspoons garam masala1 teaspoon kosher salt1 cup or 150 grams raisinsFirst, a trick. Pour 16 cups (8 pints or 4 quarts) or 4 1/2 liters of water into a large stock pot. This is how much chutney you'll make. You need a pot about a third larger than this for boiling. And notice where the water is—you'll need this mark for later.Pour out the water. Mix the plums, vinegar, and both sugars in the pot.Set the pot over medium-high heat and add the remaining ingredients. Stir constantly until the sugars dissolve. Bring to a boil, stirring often.Reduce the heat to low and simmer slowly, stirring often, until thickened a bit, until the chutney in the pot comes to about that mark where the water was in the first step.Ladle the chutney into eight clean 1-pint or 570-milliliter jars. Either seal, cool for no more than 1 hour, and store in the fridge for up to 1 month or in the freezer for up to 1 year; or seal the jars and water- or steam-can them for 10 minutes.[16:48] What's making us happy in food this week: Italian meringue on a cake and smoked beef chuck stew!

The tourney marches on! Test your mettle with a game all about metal and medals. Don't be a meddler, be a Ladler!

The pageantry of the Brain Ladle Games continues! 

Q: Why shouldn't you tell secrets in a cornfield?   A: Because the corn has ears!  It's a “cornival” of craziness as Erin leads Sarah and Rachel in an all-new Iron Ladle Challenge celebrating the joys of "corn culture" (or “corny culture”) in midsummer.    After discussing results from a pair of lively listener polls on how to cook and butter corn-on-the-cob (Facebook group members can find those here), the Ladies share their own favorite sweet corn recipes.  Which will you try? Rachel's creamy corn chowder? Sarah's cowboy caviar? Erin's colorful confetti corn salad? Or all of the above???   Still can't get enough corny goodness? Check out this adorable music video on YouTube.  Erin's Confetti Corn Salad Vegetables: 2 cans corn, drained 1 small green pepper, chopped 2 green onions, sliced 2 stalks celery, chopped 1 large tomato, chopped Dressing 1 Tablespoon lemon juice 3 Tablespoons mayo Directions mix dressing toss with salad add pepper to taste Rachel's Corn Chowder  (Measurements are all approximate.)  Dice ½ yellow onion and ¼ green pepper. Sautee in 2 T butter in a heavy pot over medium heat until soft.   Peel, wash, and dice 3 or 4 medium potatoes. Add to pot with water or chicken broth to barely cover.   Add *either* 2 cans creamed sweet corn or 1 quart garden corn from the freezer.   Add salt and pepper (and chicken bullion in place of broth) to taste.  Simmer until potatoes are soft.   Add 2-4 cups whole milk and return to low simmer. (Be careful not to boil after this point.)  Thicken in one of two ways (or both together):   Melt ¼ cup butter and 2 T all-purpose flour in a small skillet and stir slowly into chowder.   Use potato masher to mash some of the potatoes to release the starch.   Serve with crusty buttered bread.   Sarah's Cowboy Salad Mix together: Cowboy Caviar Salsa (Trader Joe's) Lettuce Shredded cheese Taco-spiced beef Any other fun salad ingredients because there are no rules. Sarah just loves cornbread Betty Crocker recipe with lots of variation: bettycrocker.com/recipes/traditional-cornbread-recipe/8990e15c-fc1d-4a8d-b8b3-4b37f45eca49 Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

This pie is an absolute winner - hearty and rich, it's packed full of meat and gravy, spiked with tangy blue cheese and topped with flaky pastry. It's golden!    Serves 4     Ingredients:  500g beef chunks – I use chuck or blade steak   2 tbsps flour   1 large onion, diced  2 carrots, diced   3 cloves garlic, crushed  330mls beer, ale or lager but not too sweet   2 tbsps tomato puree  1 bay leaf   ½ tsp salt & ¼ tsp cracked pepper to season   100g blue cheese   1-2 sheets ready rolled flaky pastry   Egg wash    Method:  1. Sprinkle flour over beef chunks and toss to coat.   2. In a saucepan heat the oil and brown off the meat.  Do this in batches. Set aside.  3. In the same saucepan, sauté onions, carrots and garlic until beginning to soften. Pour over beer and as it bubbles up scrape off any yummy bits from the bottom of the pot. Add meat back in, along with tomato puree, bay leaf, salt and pepper. Lower the heat and simmer for one hour or more, until meat it meltingly tender. Cool.   4. Heat oven to 200 C. Grease a 23cm (or similar) pie dish.  To make the pie:   Ladle the cold pie filling into your pie dish. Feel free to pile it up as it will settle as it cooks. Sprinkle over blue cheese. Roll out pastry to fit as a lid and egg wash the edges (this helps them to stick and seal your pie.) Drape lid over filling and squeeze and pinch pastry onto the rim of your dish to seal well. Use a sharp knife to make plenty of steam holes in the pastry. Brush with beaten egg. Lower oven temperature to 180 and bake for 40 minutes or until golden brown and bubbling.   Serve great spoonfuls of pie with mashed spuds and peas or my favourite, a fresh leafy green salad    Nici's note:   - I'm in the habit of making the filling a day ahead as I think it improves the flavour.   - Usually I avoid using tomato puree (too strong) but for this recipe it keeps the liquid to a minimum whilst dialling up the flavour.       LISTEN ABOVE See omnystudio.com/listener for privacy information.

The patron-written tournament continues! This week, the theme is the Olympics themselves! Longtime listeners know that Andy is going to love it!

In celebration of the annual three-month Rains Retreat, Ajahn Kovilo challenges listeners to come up with specific determinations in the realms of: - Giving (dāna): How will bring giving more into your life? - Morality (sīla): How will you make virtue more a part of your life? - Meditation (bhāvana): How will you add more mental cultivation to your life?

To celebrate the 2024 Olympics, our wonderful patron Leigh has submitted an entire tournament with themes related to the Paris spectacle. The first game of the tourney concerns France and all things French! 

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Lisa Steele is a fifth-generation chicken keeper who shares her profound knowledge of poultry tips, egg facts, recipes, and more from her farm in Maine. Along the way Lisa has expanded her brand from taking care and raising chickens to mastering ways to use their lovely eggs. Lisa is the author of the "Fresh Eggs Daily" Cookbook, Blogger at "Coop to Kitchen" and host of the show "Welcome To My Farm."Lisa talked about when she perfected omelets and souffles and how satisfied she felt! Having never gotten to that level of mastery, I can only say I am jealous! She has provided her recipe (see below) so you, too, can make your best omelet and savory souffles and get a taste of her delightful book. She also sent me this link from her new recipe website for another delicious version of said perfect omelet. Gruyere and Tarragon Omelethttps://www.cooptokitchen.com/2024/06/gruyere-and-tarragon-omelet.htmlSpinach Goat Cheese OmeletThis half fold omelet is bursting with flavor and one of my favorites to whip up. It seems like a lot of spinach, but the heat from the omelet will wilt it down pretty quickly.2 eggs, room temperaturePinch of Kosher saltFreshly ground black pepper1 teaspoon extra-virgin olive oil1 tablespoon butter2 cups fresh baby spinach1/2 cup crumbled goat cheese, plus more for garnishHeat a 9- or 10-inch skillet with sloped sides over high heat while you whisk the eggs with a pinch of salt in a small bowl until frothy. Add the oil to the pan and tilt the pan to coat the bottom with the oil. Then add the butter, continuing to tilt and swirl the butter. Once the butter is melted and has stopped sizzling, pour in the eggs, and use a rubber spatula to gently move the eggs around in the pan, while continuing to tilt the pan with your other hand.When the eggs are almost set, pile the cheese and spinach on one side of the pan, then tip the skillet and pull the egg away from the edge of the pan. Tilt the pan with the spinach and cheese closer to you and use a spatula to fold the opposite half of the egg over towards the middle, covering the filling. Slide your omelet out of the pan onto a plate.Season with additional salt and pepper, if desired, crumble some additional cheese on top and drizzle with additional oil.Makes one omelet.Savory Cheese SoufflesWhile the thought of making a souffle might be intimidating, they're rarely found on restaurant menus, so you're going to have to learn to make your own at some point! I find these individual souffles easier to make than a large one - and just look at it this way, what's the worst that can happen? Your souffle will fall?It will still taste divine. And once you've mastered the technique and made the perfect souffle, there's such a sense of satisfaction. This is my standby recipe for a basic savory souffle with Parmesan cheese. It should come out light and fluffy and practically melt in your mouth if you've made it correctly. Butter and cornmeal for dusting ramekins6 fresh eggs, room temperature1 Cup milk1/4 Cup heavy creamSprig of fresh thyme2 Tablespoons butter1/4 cup flour3 Tablespoons sherry1/4 Cup fresh grated Parmesan cheese1/2 teaspoon sea saltFresh ground nutmeg1/2 teaspoon cream of tartarPreheat oven to 375 degrees with the rack in the bottom third. Butter six eight-ounce ramekins, brushing the butter in an upward motion and dust with cornmeal. Separate the six eggs so you have three of the yolks and the six whites separated in two bowls. Save the remaining three yolks for another recipe.Bring the milk, cream and thyme sprig to a simmer in a small saucepan over medium-low heat, stirring occasionally until the milk foams and begins to bubble. Remove from the heat. Melt the butter in a skillet over medium heat, then sprinkle in the flour, whisking constantly for about a minute until the mixture thickens.Slowly whisk in the warm milk mixture and continue to whisk for another minute or two, until the sauce is bubbling, smooth and begins to thicken. Remove the thyme sprig, pour the liquid into a large mixing bowl and whisk in the sherry, Parmesan cheese, salt and nutmeg, then whisk in the three egg yolks. Let cool.When the egg yolk mixture has cooled, in the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar on low speed until foamy, then beat on high speed 1-2 minutes  just until soft peaks form.  The whites should still be glossy, not dry.  Gently fold one-third of the egg whites into the flour/milk mixture with a rubber spatula, then carefully fold in the remaining egg whites until just combined. Ladle the mixture into the prepared ramekins, filling each to within ¼” of the top rim, then gently smooth the top, run your thumb around the inside rim of each ramekin, place them on a rimmed baking sheet and bake for 16-18 minutes, or until puffed and golden on top. Don't peek! Don't open the oven until the souffles have been baking for at least 15 minutes. Serve immediately.Note: for a higher rising souffle, you can make a collar to fit around the inside top rim of the ramekin out of parchment paper and slide it in between the egg and ramekin just before putting the souffles in the oven.Makes 6 single-serving souffles.Stephanie's Dish Newsletter is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

The team shoots the breeze, tackling questions like…Is anything too serious to joke about? Is it more okay to joke about tragedies that have long passed versus those the world is still reeling from? Does personal background and culture ever come into play? SO many questions. We hope your soup is packaged up securely to-go, because it's a wild ride. Welcome back to the Social Soup Podcast! Ladle the soup around! Tell your friends and family about Social Soup. If you found the soup satisfying, drop us a five-star review on Spotify and Apple Podcasts. It's an easy way to help us make another batch of soup! Connect with Michelle on LinkedIn: ⁠linkedin.com/in/michelledattilio⁠  Learn more about sōsh: visit our website and reach out! ⁠getsosh.com ⁠   Join us at the soup table next week!

Inspired by the upcoming 2024 Institute on Liturgy, Preaching and Church Music (July 9–12), the Ladies are turning their attention to the book of Psalms. In the fourth of a five-episode series, Erin, Sarah, and Rachel attempt Psalm-inspired menu planning in a new twist on the Iron Ladle Challenge.   From the “apple of your eye,” to “manna from heaven,” from “wine to gladden the heart of man” to “burnt offerings of fattened animals” — and beyond — the Psalms are full of food references. Can the Ladies find them all and suggest a range of recipes that celebrate both the beauty of the Psalms and the goodness of the Lord?  “Oh, taste and see that the Lord is good!      Blessed is the man who takes refuge in him!”  — Psalm 34:8  Recipes mentioned:  Honeycomb Bread (Khaliat Al Nahl) | FalasteeniFoodie  Baklava Recipe, Honey Baklava, How to Make Best Baklava (natashaskitchen.com)  8"x8" wall print of Psalm 4:7 Download the 8"x8" wall print of Psalm 4:7 here. 5"x7" card of Psalm 4:7 Download the 5"x7" card of Psalm 4:7 here. Download the 5"x7" card of Psalm 4:7 (with bleeds) here. 5"x7" card of Psalm 104:14-15 Download the 5"x7" card of Psalm 104:14-15 here. Download the 5"x7" card of Psalm 104:14-15 (with bleeds) here. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Bishul 12_Reinserting the ladle [Shemiras Shabbos K'Hilchaso 47]

Billy Bryk (actor/comedian) joins Jake, Marika, Emma, and Geoff to discuss Lackluster Video, Geoff's trip to Citi Field, and Geoff's cost-cutting suggestions for the company.GEOFFARDY livestream June 13 at 5pm PT - Tickets at moment.co/geoffardyAdvertise on The Headgum Podcast via Gumball.fmRate The Headgum Podcast 5-stars on Apple PodcastsRate The Headgum Podcast 5-stars on SpotifyJoin the Headgum DiscordSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Regarding the laws of cooking and warming food on Shabbat, Halacha assigns different statuses to various kinds of utensils. The pot in which food had been cooked is called a "Keli Rishon" ("first utensil"). One may not place food in a Keli Rishon, even after it has been removed from the fire, so long as the pot is still hot. If, however, one poured the contents of the Keli Rishon into a different utensil, that utensil assumes the status of a "Keli Sheni" ("second utensil"), in which, generally speaking, cooking is permissible. Certain items, however, such as tea, may not be cooked in a "Keli Sheni." Therefore, if one wishes to make tea he must pour the water into a third utensil – a "Keli Shelishi" – and then place the teabag. An interesting question arises concerning liquid that one transferred from a pot with a ladle. Consider, for example, the case of a pot of hot water that one left on the blech before Shabbat. If on Shabbat he draws water from the pot with a ladle, and pours the water from the ladle into a cup, does that cup have the status of a "Keli Sheni," or a "Keli Shelishi"? On the one hand, the ladle is certainly a separate utensil, and we might therefore assume that it constitutes a "Keli Sheni," rendering the teacup a "Keli Shelishi." If so, then one may insert the teabag into that cup. On the other hand, one might argue that since the ladle entered the pot on the blech and drew the water from there, perhaps it assumes the status of a "Keli Rishon." It would thus be forbidden to place the teabag into the cup; one would have to transfer the water into a different cup and then insert the teabag. Hacham Ben Sion Abba Shaul (Israel, 1923-1998) distinguished in this regard between a "Keli Rishon" on the fire and a "Keli Rishon" that had been removed the fire. If one draws water from a pot on the fire, then we treat the ladle as a "Keli Rishon," and therefore the cup into which one pours from the ladle will be a "Keli Sheni." In such a case, then, one must pour the water into a different cup before placing the teabag. If, however, one first removed the pot from the fire, then we may treat the ladle as a "Keli Sheni," such that the cup into which the water is poured from the ladle will have the status as a "Keli Shelishi." It would therefore be permissible to place the teabag into that cup. A different question arises in a case where one uses a ladle to serve several bowls of soup, and bring the ladle back and forth into and from the pot. One might think to forbid returning the ladle into the pot, since invariably some droplets remain on the ladle after the soup has been poured into the bowl, and these droplets are then cooked when the ladle is returned to the pot. In truth, however, this is permissible. Both Rabbi Moshe Halevi (Israel, 1961-2001), in his work Menuhat Ahaba, and Hacham Ovadia Yosef, rule that one may return the ladle to the pot without first drying it, as we are not concerned about the tiny droplets on the ladle. Summary: If one draws hot water from a pot on the fire with a ladle and then pours the water from the ladle into a cup, he may not place a teabag into that cup; he must first transfer the water to a different cup. If, however, the pot of water was off the fire, and one then draws water with a ladle and pours it into a cup, he may place a teabag in that cup. One who served soup from a pot with a ladle may use the ladle thereafter to draw more soup from the pot, despite the fact that the droplets on the ladle will be reheated in the pot.

Our 506th episode, which aired on April 21, 2024, and featured music and conversation with Boiled in Lead founder Drew Miller. Boiled in Lead – Tom & Jerry/Nine Points of Roguery, Boiled in Lead Boiled in Lead – Bold Lovell, 40 Years Live Boiled in Lead – Snow on the Hills/Swedish Jig, Orb Boiled in Lead – I'll Sing You Sail Away Ladies, 40 Years Live Interview with Drew Miller of Boiled in Lead Boiled in Lead – Cuz Mapfumo, From the Ladle to the Grave Boiled in Lead – Newry Highwayman, 40 Years Live Boiled in Lead – Pinch Your Sister, Alloy 2.2 Boiled in Lead – House Carpenter, Alloy 2.2 Boiled in Lead – The Microorganism, 40 Years Live Boiled in Lead – J'Taime Helena, studio preview track

It's a HAM-ERGENCY!  Easter Sunday is over and done — but what's a Lutheran lady to do with all that leftover ham?   In this Iron Ladle Challenge, Sarah, Erin, and Rachel (together with dozens of ladies from the Lutheran Ladies Lounge Facebook group) are coming to the rescue, with a smorgasbord of recipe ideas all involving ham.   Will you use your leftover ham in savory Cuban sandwiches? Fluffy crustless quiche? Hawaiian-inspired ham musubi? Ham empanadas? Korean bahn mi sandwiches? Ham-and-bean soup? Ham-and-potato casserole? Devilled ham? Ham salad? Ham balls? Whatever recipe you choose, the fridge (and the table) will be empty when you're done.   Cuban Sandwich (Sarah's Favorite) For a full recipe, see seriouseats.com/cuban-sandwich-recipe. Cuban bread (can be substituted with French bread) Mayo Mustard Ham Mojo roasted/pulled pork Swiss cheese Salami (optional) Dill pickles Can be hot-pressed for an even better eating experience. Rachel's Fluffy Ham-and-Cheese Quiche  Begin with Crustless Quiche - Ham and Cheese | RecipeTin Eats  Adjustments:  Grease pans with bacon grease  Use cream for sure (not milk)  Use six eggs per quiche (not four)  Do not feel limited to just two cups of add-ins. So long as one cup is cheese, you can add extra “add-ins” — sauteed onions, green peppers, kale, mushrooms, asparagus (so many options) — without ruining the quiche  HAMBALLS AND SAUCE, from Cristin Otte and Ann Otte (in a church cookbook, via Debbie Larson)  For the ham balls:  1 lb. ground ham  2 lbs. hamburger  3/4 c. bread crumbs  3/4 c. graham cracker crumbs  2 eggs, beaten  1 can tomato soup  3/4 c. water  For the sauce:  2 cans tomato soup  1/2 c. water  4 T. brown sugar  4 T. vinegar  2 T. mustard  Mix the ham ball ingredients together and form into balls. Mix the sauce ingredients and pour over balls. Bake at 325 to 350 degrees for 1 ½ to 2 hours.  A variation on this from Victoria Maaske: Ham balls meatloaf style with a ketchup and grape jam sauce.  More HAM-ERGENCY recipes: Ham Loaf- https://www.spendwithpennies.com/glazed-ham-loaf/ Masubi- (sub ham for spam) https://omnivorescookbook.com/spam-musubi/  Kimbap- korean seaweed rice rolls- https://mykoreankitchen.com/easy-kimbap/   Bahn Mi- vietnamese sandwiches- https://omnivorescookbook.com/ham-banh-mi/   Vegetable hash- (sub diced ham for pancetta) https://smittenkitchen.com/2010/05/spring-asparagus-pancetta-hash/ Baked ham and dijon sandwich-https://www.food.com/recipe/easy-delicious-ham-and-dijon-sandwiches-108947   Ham empanada recipe from Uruguay. But they are in spanish, so you will need to be clever if you want to make them.  Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Dr. Don and Professor Ben talk about the risks of eating pickles from a vat that someone has dunked their head into. Dr. Don - not risky

The guys talk about going to the moon, yoga, and court storming in college basketball. They also do a mock draft of cereal.Follow the show on twitter/X: @passthegravypod, @AlexJMiddleton, @NotPatDionne, and @RobertBarbosa03

Dr. Don and Professor Ben talk about the risks of getting soup after someone has tasted that soup from the ladle in a grocery store hot bar. Dr. Don - not risky

Pine trees are trees that are very familiar especially because of their long thin needles and pine cones. But they seem overlooked for their culinary and herbal remedy benefits. In this episode, I am back in my kitchen with elegant pine needles brewing a tea blended with warming spices and preparing a skin healing salve. I'll talk you through all the steps.  Thank you for joining me! Pine Needle Chai: 1 cinnamon stick 1 teaspoon dried ginger 2 teaspoons dried orange peel or zest of 1 orange 1 allspice berry ¼ teaspoon nutmeg 2 tablespoons chopped fresh pine needles or 2 teaspoons dried 1½ cups (12 ounces) water Combine all spices (not pine needles)  and water in a small saucepan covered with a lid.. Bring water to a gentle boil on medium heat. Turn down to the lowest setting, simmer for 20-25 minutes. Remove from heat, add pine needles, continue to steep covered with lid for at least 30 minutes. Strain into a tea mug, add milk and honey to taste. Reheat as desired.  Pine Needle Infused Oil: 2 tablespoons dried, powdered pine needles 8 ounces olive oil Heat 2 inches of water in the bottom of a double boiler to simmer. Combine dried pine needles and olive oil in the top of the double boiler and place on the bottom portion of simmering water. Place a paper towel on top of the pot and then cover with a  lid. Heat oil and pine needles just to warm for 30 minutes, do not allow to simmer. Remove from heat and infuse for 30-60 minutes. Repeat the warming and infusing process three times. Strain through a double layer of cheesecloth and squeeze out as much oil as possible.  Pine Needle Salve: 1 ounce (28 grams or ⅛ cup) beeswax pastilles 4 ounces (120ml) pine needle infused oil 20-30 drops pine essential oil Stainless steel tins with lids or other heat proof containers. Heat 2 inches of water in the bottom of a double boiler to simmer. If using beeswax in the form a a block, grate or pound with a hammer to break into small pieces. Add beeswax pastilles or small pieces from a block into the top of the double boiler with hot water in the bottom portion. Continue to heat on lowest setting until beeswax is melted. Add infused pine needle oil, this will cause beeswax to slightly solidify again, stir with oil until melted again. Remove from heat, add essential oil. Ladle mixture into the tins and leave at room temperature until salve has hardened. Cover with lids and label.  Source for Dried Pine Needles and Beeswax: Beeswax pastilles: Mountain Rose Herbs Beeswax block: Mountain Rose Herbs Pine needles: Foraged ---Deepest gratitude to Andrea Klunder, my podcast boss.  Find her at thecreativeimposter.com.  Original music by Dylan Rice Please send me your comments, requests, or feedback.  Send me a message, voice or write an email, my email is dina@theherbalbakeshoppe.com. I look forward to hearing from you! To get herb inspired recipes, plant profiles and read more about herbal medicine, visit my website at: theherbalbakeshoppe.com Join me on Patreon Connect with me on Instagram  If you enjoyed this episode, please follow or subscribe where ever you like to listen to podcasts! And if you have time, kindly share with your friends and family.  ABOUT DINA Dina Ranade is a Registered Herbalist with the American Herbalist Guild and a Registered Dietitian/Nutritionist. She is also a mom of three humans - two daughters and one son all now living their young adult lives - and one sweet Pomeranian named Maci.  

Awesome News Daily. Every day, two minutes of good news to help you through your day.Join us on Facebook  https://www.facebook.com/groups/awesomenewsdailyor email me at awesomenewsdaily@gmail.comSupport the show

It's an Iron-Ladle Challenge, and this time, the Ladies are tackling budget-friendly recipes.   The rules are simple:   Make a balanced meal that you and your family will actually eat.   Spend as little money as possible.   Pantry items* are freebies.   *Shelf-stable foodstuffs that you buy in bulk and regularly keep on hand.   Will Sarah, Erin, and Rachel each rise to the creative challenge and bring a healthy, tasty, super-frugal meal to the table? Listen and find out!  Scroll down for featured recipes.   Erin's Masaman Curried Cauliflower  12 servings  $11.61, $.97/serving  4 T oil (approximately)  1 large onion, chopped  1 head Cauliflower, cut into large bite size pieces  1 can Masaman curry paste  1 large can diced tomatoes   1.5 lb potatoes, cut into large bite size pieces  2 cans chickpeas, drained (OR! 12 oz bag frozen green peas- small cost savings. But maybe less kid friendly.)  1 bunch cilantro, chopped  Salt and pepper  Rice, cooked  Hot sauce, optional  In a dutch oven, heat the oil until shimmering. Add the chopped onion and sauté for a couple of minutes. Add the curry paste and stir to combine.  Add the cauliflower and toss well. Then add the diced tomatoes, potatoes, and chickpeas. Mix well. Cover and simmer until the cauliflower and potatoes are done. Add water if the pan starts to look dry.   When the cauliflower and potatoes are done, add salt and pepper to taste. Right before serving, stir in the cilantro.  Serve over rice. Add hot sauce, if you like-a the spice.  Serve with baked chicken drumsticks    Ericka's baked chicken drumsticks   $.98/lb, ~$.25/serving  Chicken drumsticks  Mayonnaise  Tony Chachere's  Seasoned salt  Brush/rub drumsticks with mayonnaise (it helps the seasoning to stick). Put in a baking dish. Season with Tony Chachere's (if you like-a the spice) or seasoned salt (if you don't) or a mix of the two (if you like a tiny spice).   Bake at 350° until the meat starts pulling away from the bones. Check at 1 hour. If there is a lot of juice in the pan, drain off the juices and put back in the oven for 5-10 minutes more.   Sarah's Coleslaw Beef Stirfry Individual serving ( ~$3/serving) 200g (ish) bagged coleslaw (tricolor is best!!)  2.5oz (ish) slivered almonds  4oz ground beef   Olive oil  Salt and pepper  Optional: raisins, dried cranberries, cranberry sauce  In a frying pan on medium-high heat, sauté almonds and beef in about 2Tbs olive oil until done.  Add the coleslaw and a couple tablespoons of water. Cover and lower to medium heat.  Stir occasionally. It's done the the coleslaw is just turning translucent and is “al dente.” If you have purple cabbage, you do not want it to turn blue.  Add raisins, cranberries, or cranberry sauce on  your plate.  Options:  use chicken instead of beef, or any leftover meat.   Rachel's Delicious Pantry Favorites ~ FREE per serving A pot of beans, simmered on the stove. Your favorite skillet cornbread recipe (Rachel used this one: gardenandgun.com/recipe/southern-skillet-cornbread) Coleslaw (recipe in the Slaw-Yeah episode! kfuo.org/2020/07/17/lutheran-ladies-lounge-episode-043-erins-recipe-card-slaw-fest) Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

In this blast from the past, Andrew Schulz, Yannis Pappas, and I talk New York, Hannah Gadsby, and relationships. Follow Andrew Schulz: https://www.instagram.com/andrewschulz Follow Yannis Pappas: https://www.instagram.com/yannispappas This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps?wpsrc=Organic%20Search&wpaffn=Google&wpkw=https%3A%2F%2Fwww.draftkings.com%2Fmobileapps&wpcn=mobileapps SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ MATZO BALL SOUP Chicken Stock INGREDIENTS: 1 4–5-lb. chicken, cut into 8 pieces 1 pound chicken wings, necks, and/or backs 2 large yellow onions, unpeeled, quartered 6 celery stalks, cut into 1" pieces 4 large carrots, peeled, cut into 1” pieces 1 large parsnip, peeled, cut into 1” pieces 1 large shallot, quartered 1 head of garlic, halved crosswise 6 sprigs flat-leaf parsley 1 tablespoon black peppercorns (You could also buy a roasted chicken and pull apart for the broth) STEPS: Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill. Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups. DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled. Matzo ball Mixture INGREDIENTS: 3 large eggs, beaten to blend ¾ cup matzo meal ¼ cup schmaltz (chicken fat), melted 3 tablespoons club soda 1¼ teaspoon kosher salt STEPS: 1. In a medium bowl mix 2 large eggs with 1/4 cup of vegetable oil. 2. Add the contents of the package marked "Matzo" and mix until uniform. Let stand for 15 minutes. 3. In a large pot with a tight fitting lid, bring 2 1/2 quarts water to a boil. Add contents of the package marked "soup" and mix to dissolve. 4. Using wet hands, form matzo mix into balls about the size of walnuts. 5. Drop balls into boiling soup, cover tightly and reduce heat to a simmer and cook for 30 minutes. Store in a dry place. Assembly INGREDIENTS: 2 small carrots, peeled, sliced ¼” thick on a diagonal Kosher salt 2 tablespoons coarsely chopped fresh dill Coarsely ground fresh black pepper STEPS: Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside. Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper. Learn more about your ad choices. Visit megaphone.fm/adchoices

If you connect with hearth witchcraft or identify as a kitchen witch, hygge is a concept you'll eagerly welcome into your life. The Danish word hygge can be defined as a quality of coziness that comes from doing simple things such as lighting candles, baking, or spending time at home with your family (Cambridge Dictionary). Steaming cups of coffee, a crackling fire, soft blankets, cozy socks,  flickering candles, freshly baked bread, soup bubbling on the stovetop, cuddling your favorite pet, engaging conversation, time in nature, snuggling up with a good book… all of these things are hyggelig! Put on some cozy mittens, lace up your boots, and enjoy this chilly walk in the woods as we eagerly await the snow and talk about all things hearth, home, and hygge! What am I reading?Winter is the Warmest Season by Lauren StringerMy Hygge Home: How to Make Home Your Happy Place by Meik Wiking What am I listening to on repeat?There is a Light That Never goes Out by The SmithsWhat's for dinner? Mushroom RisottoIngredients:4 tablespoons butter2 tablespoons  miso paste 1-2 cups Mushroom medley 3 tablespoons olive oil2 tablespoons roughly chopped fresh thyme or parsley 6 garlic cloves minced and divided in half6 to 8 cups vegetable broth 2 large leeks or onion 1/2 teaspoon salt, plus more to tasteFreshly cracked black pepper2 cups Arborio rice2/3 cup white wine 1/4 cup parmesan cheese• Instructions: Take the butter and miso out of the fridge and place in a small bowl to soften. Once softened, use a fork to cream them together until well combined.• Add the vegetable broth to a saucepan. Once it comes to a rapid simmer, adjust the heat to keep the broth warm/hot at a gentle simmer.• Cook the mushrooms and leeks/onions in olive oil for 8 to 9 minutes, until nicely browned, stirring only occasionally.• Reduce the heat to medium. Add the chopped thyme and  garlic to the mushrooms. Season with 1/2 teaspoon kosher salt. Cook for 2 to 4 minutes, stirring frequently to prevent burning. • Add the creamed miso butter and stir into the mushrooms. Season with a pinch of salt and pepper. Set aside. • Cook the risotto. Heat a Dutch oven or heavy-bottomed deep sauté pan over medium heat.• Pour in the wine, and stir to scrape any bits stuck to the bottom of the pot, cooking until the wine is nearly evaporated.• Ladle in 1 cup warm vegetable broth and stir frequently but not constantly. Once the rice has absorbed the liquid, add the next round of broth, 1 cup at a time. • Continue this process stirring about every 30 seconds and adding more broth when most of the liquid has been absorbed.• It should take about 20 minutes from the time you add the first ladle of broth, or until the risotto is slightly firm and creamy.• Add cooked mushrooms to the risotto, and stir to warm through. • Remove from the heat, and stir in parmesan, if using. Season to taste, add fresh herbs. Enjoy!Sweet Potato Brownieshttps://www.wellplated.com/sweet-potato-brownies/#wprm-recipe-container-33710

On this blast from the past episode, I sit down with my wife and Wheeler Walker Jr for some Nashville Hot fried chicken, homemade coleslaw, and what happens when you cook with hot sauce, don't wash your hands, and then get down and dirty. Spoiler Alert - it's not pretty. Subscribe to the new Something's Burning podcast page Apple Podcasts: https://podcasts.apple.com/us/podcast/somethings-burning/id1702241962 Spotify: https://open.spotify.com/show/37IbtDi4z3z6HRtnbAi25Z?si=72718abc47344336 Follow Wheeler Walker Jr: https://www.instagram.com/wheelerwalkerjr Follow LeeAnn Kreischer: https://www.instagram.com/leeannkreischer SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie 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 NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW INGREDIENTS: Pickleback Coleslaw Cabbage Apples Shredded carrots Mayo Pickle juice Dijon Cider Vinegar Louisiana Hot Sauce Salt and Pepper COLESLAW STEPS: Cut the cabbages into quarters and remove the core; slice into thin ribbons.  Cut apples into matchsticks  Mix cabbage and apples with shredded carrots Whisk together mayo, pickle juice, Dijon,cider vinegar,Louisiana hot sauce,salt and pepper Pour over cabbage mixture; hold cold NASHVILLE FRIED CHICKEN INGEDIENTS: Milk Eggs Louisiana Hot Sauce Flour Salt Chicken Breasts Crisco Cayenne Pepper Brown Sugar Black Pepper Paprika Garlic Powder Bread Pickles STEPS: Make the dredge: in a bowl, whisk together milk, eggs, and louisiana hot sauce. In a separate bowl, whisk together flour and salt Dredge the chicken in flour mixture, then milk mixture, then flour mixture. Heat Crisco in deep fryer to 325 degrees. Fry chicken in batches. 15-20 minutes each batch. Remove and let drain on the rack. Ladle hot oil from fryer into a bowl and whisk in cayenne pepper,light brown sugar, black pepper,paprika,and garlic powder Baste the spicy oil over the chicken. Serve with bread and pickles. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, we celebrate Christmas the only way we know how-Excellent trivia and terrible jokes! Andy is passing out the gifts this year, and we hope they bring some Christmas cheer! No matter what you celebrate this time of year, we wish all of you a festive and safe holiday season!

Thanksgiving is coming — and that means it's time once again to put on our eating pants and enjoy some delicious “hot fat carbs.”   In this Iron Ladle Challenge, the Ladies discuss and share favorite recipes for what they consider the ultimate comfort-food Thanksgiving side: stuffing.   Do we call the dish “stuffing” or “dressing”? Should stuffing actually be stuffed into an uncooked turkey? Should it be served hot or cold — and if hot, how do you keep it warm while the rest of the feast bakes? Which is better: yeast bread or cornbread stuffing? What are the best add-ins to ensure the most savory, palatable, and memorable side dish?   And can Erin and Rachel agree to disagree about their very different approaches to "savory bread pudding”?   Erin's Stuffing with Everything Ingredients: 1 lb. sliced bread, cut into cubes, and toasted in a 375 oven 1 lb. bulk sausage- Italian, breakfast, garlic herb, your choice OR 1 lb. bacon lardons 6 T butter, divided 2 c onion, chopped 1 c celery, chopped 1 t dried thyme .75 t salt .5 t pepper 1/8 t cloves (or a good sprinkle) 2 med/lg apples- sweet tart variety, small bite size pieces .5 c parsley, minced .75 c pecans, toasted (set a timer so they don't burn in the oven! Start checking at 5 min) .75 c dried fruit- cherries are especially good 1 c stock- plus more Directions: Brown the sausage (or bacon lardons) in a large skillet. Once it is well browned, remove it to a very large bowl and strain off fat, if there is an excess. Alternatively, decrease the butter, if your fat is especially tasty. Add half the butter to the pan and sauté the onions and celery until tender. Add the thyme, salt, pepper, and cloves. Combine well then remove to the bowl. Add the remaining butter and the apples to the pan and sauté until tender. Be sure to scrape up any good brown bits with the juice released from the apples. Add the apples to the bowl. To the sauteed ingredients, add the toasted bread cubes, parsley, pecans, and dried fruit. Toss well to thoroughly combine. Then drizzle 1 cup of stock over the mixture and toss Even More Thoroughly. If possible, let the stuffing mixture rest for an hour (or refrigerate for a couple of days). Before cooking, test a few bread cubes to see if they need more stock. They should be chewy and delicious- not soggy and not tough. Stop testing now. It will be even more delicious after baking, if you can even believe it. Heat the oven to 350. Put the stuffing into a buttered 9x13 casserole dish. Cover with foil so it doesn't dry out. Bake ~25 minutes then remove foil and bake uncovered for 15 minutes until brown and crisp and glorious. Sarah's "Bossard Family Stuffing" 1 box of Pepperidge Farm Herb Seasoned Classic Stuffing Prepare according to directions. Don't skimp on that butter, folks. Chill stuffing. In the meantime, chop apples (gala are great) and walnuts (get the whole ones and crack them open if you want!), and gather raisins, all to taste. When the stuffing is chilled, add ingredients and combine. Return to refrigerator until ready to eat! Rachel's Out-of-the-Bag (and Out-of-the-Can) Stuffing   Sautee half a diced onion in a generous dollop of butter until almost carmelized.  Add fresh chopped sage and thyme to taste.  Add a cup or so of chicken broth and the juice from two cans of whole oysters. And also, if you like, more butter. :)  Bring liquid to a boil and add one bag of Pepperidge Farm Country Style stuffing.   Cover, remove from heat, and let sit five minutes.   Fold in oysters (chopped or not) and transfer to buttered baking dish.   Bake at 350 degrees to desired toastiness.   Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Our intrepid kitchen scientist Erin wanted to know: Which is the undisputed queen of dessert bars on the Lutheran potluck table?   So, using Maximum Science™, she took to Facebook to help her find out. Beginning with a call for nominations that resulted in dozens of entries, she whittled the list of competitors down to eight, then used a series of polls to determine the ultimate winner. Throughout all seven Facebook polls, Lutheran ladies worldwide watched anxiously to see which dessert would be named “Best of the Bars.” Would it be the decadent 7 Layer Bars? The outsider Strawberry Pretzel Dessert? The upstart Jam Shortbread Bars? Or would that faithful classic — Lemon Bars — win the day at last?   In this Iron Ladle Challenge, Sarah, Erin, and Rachel enjoy a play-by-play of the Tournament of Bars, and each shares her own favorite bar recipe — for cranberry-almond shortbread bars, lemon bars, and peanut butter bars, respectively.   Cranberry Almond Shortbread Bars Preheat oven to 350 degrees. (Might work better at 375, depending on your oven.) Shortbread: Mix until well-combined: 2 cups blanched fine almond flour 4 Tbs olive oil (the more flavorful, the better!) 4 Tbs maple syrup (or honey) pinch of salt 2 tsp vanilla extract (optional) Oil a small baking dish ( i.e. 7x5, 8x8, etc.). Pack dough into the dish, making sure it's evenly spread. Bake in oven about 20-25 minutes, until the edges are golden and the middle is no longer soft. Cranberry sauce! In a medium saucepan, mix: 1 bag of fresh or frozen cranberries (I use from frozen almost exclusively.) 3/4 cup water 2/3 cup maple syrup Cook on high heat, stirring frequently, until the cranberries begin to pop or separate. Turn down heat and mash the cranberries. Turn off heat and let cool before serving. Store in the fridge! Serving options: Put a layer of cranberry sauce on top of the bars for the last 10 minutes or so of the bake time to make more solid cranberry layer. Keep shortbread and cranberry sauce separate and let people layer their own! Make fresh cranberry sauce and mix a little gelatin in before layering on top to make a more solid cranberry layer. *PRO TIPS: This burns very quickly! Keep a careful watch once the edges start to darken. It will likely not be done as soon as you smell it, like other baked goods. They will likely need 3-5 more minutes after you start to smell them. Do not layer fresh cranberry on completely done bars and let them sit for a long time. The cranberry will soak in and become mush! Peanut Butter Fingers  Preheat oven to 325 degrees.   Cream together:  ½ cup softened butter  ½ cup white sugar  ½ cup packed brown sugar  Beat in:  1 egg  1/3 cup peanut butter  ½ tsp. vanilla  Separately, mix:  1 cup flour  ½ tsp. baking soda  ¼ tsp. salt  Add dry ingredients to wet and mix until well combined. Finally, mix in:  1 cup rolled oats  Spread in greased 9x13 pan and bake at 325 degrees for 20 minutes. As soon as the pan comes out of the oven, sprinkle evenly over the bars:  1 cup chocolate chips  After 5-10 minutes, when chocolate chips are melted, use the back of a metal tablespoon to spread the melted chocolate smoothly over the pan, up to within about ½ inch of the crust. Allow chocolate to cool and firm before cutting bars into rectangles.   Haley Hazen's Grandma Ebeling LEMON BARS: A 4-STAR RECIPE Preheat oven to 350 degrees. Mix and press into a 9x13 pan: 2 cups flour 2 cups sugar 1 cup butter Bake at 350 for 15 minutes. Mix and pour on top of baked crust: 2 cups sugar 4 eggs 1/4 cup flour 6 Tbs lemon juice Bake again at 350 for 15 minutes. "BE SURE TO USE BETTER, NOT MARGARINE." These are wise words. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

The Fellowship of the Ladle is born! Is it getting cold in here, or is it just these Ice Elementals blocking the way? If there's an obstacle, the only way through is with BRUTE. FORCE. This team is a wave of destruction, but what happens when the crest comes crashing [...] The post Episode 142 – Spa-loosh appeared first on Fantastic Worlds Productions.

The Hugos are out! The Hugos are out! Huge cookies are out! TRIKE READS READER'S DIGEST? Plus, the varied emotions caused by Planetfall.

Big Jay Oakerson, Luis J. Gomez, and Dave Smith from The Legion of Skanks join me in the kitchen for a stacked  plate of Jewish, Latino, and Alt Right recipes.   Follow Big Jay: https://www.instagram.com/bigjayoakerson Follow Luis: https://www.instagram.com/gomezcomedy Follow Dave: https://www.instagram.com/theproblemd...   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somet...   Petits Filets w/ Tomato Confit, Potato Latkes and Chimichurri Sauce Tomato Confit - Grape or Cherry Tomatoes - Garlic Cloves - Olive Oil - Salt and Pepper - Balsamic Vinegar 1. Split tomatoes in half 2. Crush garlic cloves 3. Wrap tomatoes and garlic in aluminum foil; roast at 350° for 30 min 4. Remove, season with salt and pepper, toss with balsamic   Chimichurri Sauce - Stemmed / Chopped Parsley - Olive Oil - Red Wine Vinegar - Dry oregano - Cumin - Sea Salt - Minced garlic 1. Place all ingredients in food processor and pulse until smooth 2. Transfer to bowl; add more olive oil to get desired consistency   Latkes - Russet potatoes; peeled and shredded - Minced onions - Lemon juice - Eggs, beaten - Flour - Chives - Salt, Pepper, Garlic Powder 1. Combine shredded potatoes, minced onions, and lemon juice; allow to  sit for 20 min. 2. Wring excess liquid from mixture 3. Add beaten eggs, flour, salt, pepper, garlic powder, and chives 4. Heat frying oil in skillet 5. Ladle scoops of potato mixture into hot oil and allow to fry for a few  mins, until crispy on edges 6. Flip and fry other side until golden brown 7. Remove and drain on paper towel; hold    Filets - Petit filet  - Salt and pepper 1. Sprinkle filets with salt and pepper 2. Place filets on griddle and sear to desired temp (med rare)   This episode is brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning Thanks to ShipStation for sponsoring the show!   This episode is also brought to you by Huel. Go to http://www.huel.com/burning to get free shipping, a Huel T-Shirt, and a guide to get you started!   This episode is sponsored by BetterHelp. Get 10% off your first month at http://www.betterhelp.com/burning     SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED AT SEA: http://www.bertkreischercruise.com For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  For #THEMACHINEMOVIE Updates: TheMachine.Movie   For SOMETHING'S BURNING: https://bertyboyproductions.com/somet... For MERCH: https://store.bertbertbert.com/

Corinne and Krystyna hear a hand-job success story, and discuss masculinity so powerful that women would drop to their knees. They also get into the importance of spreading information about monkeypox; plus, they analyze the most recent turn in the Depp v. Heard trial. (Spoiler: Corinne was right.) Today's Guys We Fcked guest is comedian and MMA instructor, Diego Lopez. The group talks about combating toxic masculinity with cage fighting, the best ways to slide into a stranger's DMs, and why men want to be the little spoon so badly. Ladle-sized commentary from Mike Coscarelli.    SEE CORINNE & KRYSTYNA LIVE AT A THEATER NEAR YOU: ATLANTA - SAT SEPT 10 - CENTER STAGE THEATER. https://www.centerstage-atlanta.com/events/guys-we-fcked/   NORWALK, CT - SAT SEPT 24 - WALL STREET THEATER. https://wallstreettheater.com/event/guys-we-fcked/   CORINNE SOLO DATES:   CLEVELAND - FRI AUG 26 & SAT AUG 27 - HILARITIES   DETROIT - FRI SEPT 16 - HOUSE OF COMEDY (MOTOR CITY COMEDY FESTIVAL) all tickets: https://www.corinnefisher.com/calendar/   WATCH THE GWF COMEDY SPECIAL -- "OUR SPECIAL DAY" -- FOR FREE: https://www.youtube.com/guyswefcked   Donate To An Abortion Fund    https://www.thecut.com/article/donate-abortion-fund-roe-v-wade-how-to-help.html   Follow Diego Lopez IG/Twitter: @thisdiegolopez   Follow Guys We Fucked on IG/Twitter/TikTok: @guyswefcked   Follow Corinne Fisher on Twitter/IG: @PhilanthropyGal (And follow Corinne's store on IG @PerfectlyCenteredStore) www.corinnefisher.com    Follow Krystyna Hutchinson on Twitter/IG: @KrystynaHutch www.krystynahutchinson.com    Follow Mike Coscarelli on Twitter/IG: @MikeCoscarelli    THIS WEEK'S FEATURED MUSIC: Victoria Finehout-Vigil Song 1- Swallow Song 2- Lately https://open.spotify.com/artist/3ZLV0bEhepFisTtsKWaWZs?si=e9Kx1-MkTUqjv-DNtJJt3QSee omnystudio.com/listener for privacy information.