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Today on The Big Show, Matt Herman tells us about the Summer Soy Series. We'll dive into commodity markets with Naomi Bloem and Karl Setzer. Travis Lautner has the info on the DMACC Land to Ladle event. And Titan Tire's Kim Boccardi tells us about the new finance agreement with John Deere!
The Brain Ladle Invitational Trivia Tournament (aka the BLITT - guitar solo) is roaring ahead with our fourth TV-centric game. In this episode, BLITT Season One champion Kevin makes his return joining Ladlers Tamara, Luc, and current recipient of the Ladle of Shame Chris Brewer to challenge Davo. Who will rise to the top? Stay tuned, after these messages.
Owen Benjamin was probably the smartest, wisest person in Hollywood so of course he got canceled harder than anyone in the history of the entertainment business. That's when he found the secret to happiness. (00:00) From Hollywood Comic to Cultural Exile (16:56) Was Someone Orchestrating Owen's Cancellation? (23:56) Truth, Fame, and Sin (42:30) The Daily Wire, the Gay Community, and Taboo Humor (1:07:29) How Is Owen Still Reaching People After Being Cancelled? A classically trained pianist turned comedian, Owen Benjamin weaves sharp-witted satire with deep dives into the complexities of the human condition. His unique blend of musical talent and unfiltered storytelling invites listeners to laugh through the chaos from his farm in North Idaho. His new book, “How to Slay a Wizard,” offers an instruction manual on how to not fall for the current spells that confuse the world. Ladle.tv for his podcast and comedy specials. OwenBenjamin.com Paid partnerships with: Hallow prayer app: Get 3 months free at https://Hallow.com/Tucker American Financing: NMLS 182334, http://nmlsconsumeraccess.org. APR for rates in the 5s start at 6.327% for well qualified borrowers. Call 800-685-5696 for details about credit costs and terms. Visit http://AmericanFinancing.net/Tucker. Joi + Blokes: Use code TUCKER for 50% off your labs and 20% off all supplements at https://joiandblokes.com/tucker Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome back to the latest Brain Ladle Invitational Trivia Tournament, aka the BLITT (guitar solo). We've got an amazing assortment of Patrons who have been invited to take on this tricky TV themed game. We've got Asha, Cheyanne, Bettina, and Aunt Nanci taking on the Master Ladler Twy for all the glory and the chance for Brain Ladle Merch and, of course, the coveted Ladle of Shame. Tune in for a great and challenging time! Same BLITT Time, Same BLITT Channel!
ahoy! we hope this finds you well! bessings and love to you and yours! life is so beautiful! thank you so much! tracks listed at deermit.com
three three three three three three three three three love love love love love goodnight WOOD SNAKE year we love you
There's a chill in the air on this midwinter day — and a warm, mouth-watering aroma wafting from the kitchen. That's right: the Lutheran Ladies are brewing up savory pots of soup in an all-new Iron Ladle Challenge! Erin leads off with a Finnish salmon soup (lohikeitto) that leaves her co-hosts drooling. Rachel then shares a trio of seasonally appropriate soups: seafood chowder for holiday decadence, “feel-better soup” for post-holiday recovery, and curried butternut soup (AKA sunshine soup) for midwinter malaise. Finally, Sarah shares her foolproof formula for improving the perfect, healthful (Instant Pot) soup every time. Finnish Salmon Soup (Lohikeitto) (From Erin) Serves 4-6 Ingredients: 1# salmon fillet 2T butter 1 large leek, sliced .25# mushrooms, thinly sliced 8 cups chicken stock or bone broth, divided 1 jar clam juice .5# russet potatoes, peeled and diced 1 lg carrot, sliced 1t whole allspice Fish sauce for salt .5# bag frozen kale (or 1 large bunch of fresh kale) (spinach is too delicate) 10g fresh dill, finely chopped, divided 4-8 tablespoons heavy cream Instructions: Heat 4 cups of stock and gently poach the salmon fillets until just cooked. Remove the salmon to a plate and reserve the salmon broth. When fillets are cool cool, remove and discard the skin. Meanwhile, melt butter in a soup pot and saute the leeks and mushrooms for ~10 minutes. Add all of the stock (4 c from salmon and 4 c remaining) to the pan with the leeks and mushrooms, along with the potatoes, carrots, allspice, and half of the fresh dill. Cook for 10 minutes, or until the potatoes are just tender. Add the kale and return to a simmer. Stir in a couple of dashes of fish sauce for salt (less than 1 teaspoon). Add the salmon pieces to the soup and gently heat until warmed through, just a few minutes. Add cream, the remaining dill, and salt and pepper to taste. If Freezing (you will use less stock initially) Heat 4 c stock and gently poach the salmon fillets until just cooked. Remove the salmon to a plate and reserve the salmon broth. When fillets are cool cool, remove and discard the skin. Meanwhile, melt butter in a soup pot and saute the leeks and mushrooms for ~10 minutes. Add the 4 c salmon broth to the pot with the leeks and mushrooms, along with the potatoes, carrots, and allspice. Cook for 10 minutes, or until the potatoes are just tender. Add a couple of dashes of fish sauce (less than 1 teaspoon). Strain the vegetables, reserving broth until cool. Divide among 4 freezer containers: Poached salmon Frozen kale and dill. 2oz clam juice/container Vegetables (kale, mushrooms, potatoes, carrots Broth (start with ¾ cup, and distribute the remaining) To serve, heat on the stove until hot, adding a 1 cup container of bone broth to fill out the rest of the broth. While soup is reheating, put a small puddle of cream (1-2 tablespoons) in soup bowl and slowly add hot soup. Seafood Chowder (From Rachel) HT Cari Haan Saute together over medium heat for approx 5 minutes: 1 stick of butter 1/2 onion - diced 1 tsp garlic salt or powder 1/2 tsp thyme Mix in: 1/2 cup flour 1 cup half 'n' half 2 cups milk 4 oz (half block) of cream cheese (softened in microwave) 1 can cream of potato soup 1/2 tsp black pepper 8 oz. can of minced clams (with juice) 8 oz can of tiny shrimp (with juice) 16 oz of flaked crab broken up in desired sized pieces (I use the artificial crab meat) 16 oz of frozen salad-sized (extra small) shrimp (May add milk as needed for desired consistency . . . will need to do this when heating leftovers) Heat until hot throughout. Serve with oyster crackers and shredded Cheddar cheese. Note: May substitute or add additional seafood as desired. The more you put in, the tastier it gets. :) Rachel's Feel Better Soup Note: quantities are approximate. I rarely measure anything for this recipe. Saute in 2 T olive oil: 1 lb. diced chicken 1 c diced celery 1 c diced carrots Cook until chicken is browned and vegetables are beginning to soften. Add 2-4 cups chopped cabbage and/or kale. Cook lightly. Add 4-6 cups chicken broth or an equivalent combo of bullion and water. Add salt, thyme, and turmeric to taste. Add starch of your choice: barley, rice, or noodles. Cook through. Serve with warm tortillas or crusty bread. Curried Butternut Squash Soup (From Rachel) Halve, remove seeds, and oven roast one butternut squash, upside down in a little water. (350 oven for about an hour or until soft throughout) Cool slightly, then use a tablespoon to remove squash from peels Use blender, immersion blender, or foley mill to puree squash In saucepan, combine squash puree with chicken broth (approx. 2 cups), 1 can unsweetened coconut milk, and 1-2 cubes of Golden Curry flavor. Cook over medium heat until all ingredients are blended and soup is hot. Do not boil. Non-curry option: Use whole milk instead of coconut milk, and flavor with salt, pepper, onion powder, garlic powder, or other favorite seasoning. Sarah's Instant Pot Soup Formula Single serving 4(ish)oz meat (beef, chicken, salmon, etc) 8oz baby carrots 4oz green beans or peas (or other legume) 50g cabbage (or a handful lol) 2oz butternut squash 1 Tbs olive oil 1 cup water 2 tsp Celtic gray salt (or to taste) black pepper Brown meat (not necessary with fish) in olive oil. Place all ingredients in Instant Pot. Steam for 0 minutes (will vary by IP make/model) Instant pressure release. 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.
Happy New Year! 2026 is officially here! Many people dive into the new year with reckless abandon hoping to meet all of their elusive life goals. This often leads to self-loathing when we fail to meet the unrealistic expectation we've hastily set for ourselves. But what if this year we take a gentler approach? Rather than jumping in with both feet, instead we tiptoe into the next calendar year with an intentional, well-laid plan. Instead of rushing, what if we paused, considered, and took our time plotting a thoughtful journey? As we consider the year before us, take the time you need… this may be the key to creating the life you truly desire. What am I reading?The Silver Witch by Paula Brackston https://bookshop.org/a/111301/9781250086341Every Day I Read: 53 Ways to Get Closer to Books by Hwang Bo-reumhttps://bookshop.org/a/111301/9781639737796https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?C'Mon Down by Poor Man's Poison What's for dinner? French Onion Soup Ingredients:6 large yellow onions 4 tablespoons unsalted butter2 tablespoons olive oil1 teaspoon granulated sugar1 teaspoon salt, plus more to taste6 cups rich beef or veggie broth 2 tablespoons fresh thyme leaves – or 1 tablespoon dried thyme2 bay leaves1/2 teaspoon black pepper6-8 thick slices of day-old baguette1½ cups grated Gruyère cheese – Swiss or Provolone work as alternatives1/2 cup grated Parmesan cheeseInstructions:Slice all onions uniformly using a sharp knife or mandoline. Shred cheese, set aside.Heat butter and olive oil in a heavy-bottomed Dutch oven over medium heat. Add sliced onions, sugar, and salt, stirring to coat evenly. Cook onions for 45-50 minutes, stirring every 8-10 minutes. Take your time, slow stirring makes for great flavor! Once onions reach deep caramelization, add 1/2 cup of beef broth to deglaze the pan, scraping up the flavorful brown bits. Add remaining broth, thyme, bay leaves, and black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Preheat your oven's broiler. Ladle soup into oven-safe crocks, top with bread slices, and generously cover with mixed cheeses. Broil for 2-4 minutes until cheese bubbles vigorously and develops golden-brown spots. Enjoy!Spiced Pear TeaIngredients:– 2 cups water– 1 ripe pear, sliced– 1 tablespoon honey (adjust to taste)– 1-2 cinnamon sticksInstructions:1. Start by boiling the water in a pot. Add the sliced pears and cinnamon sticks. 2. Let the mixture simmer for about 10 minutes. This will blend the flavors beautifully.3. After simmering, strain the tea into cups. Sweeten with honey to your liking.4. Serve warm and enjoy the soothing flavors.Support the show
Throwback Trivia Takedown takes trivia back to the glory days from the mid 20th century to the early 2000's. Two challengers go head to head in a duel of the decades where the one with the most nostalgic knowledge of pop culture comes out victorious. Do you know your nostalgia? bfopnetwork.com
We're all about cozy maxxing your home today. Let's discuss what you can do to make your home the perfect place to cuddle up by the fire. While talking about cozy sounds Kelly mentioned the Ffern podcast. Treat your ears and mind to some cozy HERE by listening to "As the Seasons Turn" podcast by Ffern.We participate in the Amazon affiliate program, so if you make a purchase thru our links we may receive a small fee from Amazon. Our participation in no way effects the price you pay.Anita makes wassail in the fall. She takes about a half gallon of apple juice, then add about a cup of orange juice, then about 2 sticks of cinnamon, 8 whole cloves and 10 whole allspice with some slices of orange. Simmer for 30 minutes. Add brown sugar or coconut sugar to taste, stir. Ladle the warm wassail into cups (but make sure no whole spices make it into the cups). Enjoy!Crushes:Anita's crush is the movie Ladies in Black HEREKelly's crush is cozy 2 piece knit outfit. Get yours HERE.Need help with your home? We'd love to help! We do personalized consults, and we'll offer advice specific to your room that typically includes room layout ideas, suggestions for what the room needs, and how to pull the room together. We'll also help you to decide what isn't working for you. We work with any budget, large or small. Find out more HERECheck out Anita's Amazon shop HERE.Are you subscribed to the podcast? Don't need to search for us each Wednesday let us come right to your door ...er...device. Subscribe wherever you listen to your podcasts. Just hit the SUBSCRIBE button & we'll show up!xx,Anita & KellyDI - 10:57 / 15:56See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
How do you feel about the gift-giving part of the holidays? Do you jump at the chance to shower your loved ones with presents? Or does the mere thought of holiday shopping leave you feeling exhausted? Most of us have some feelings around the consumer-driven aspect of the holiday season. So before pulling out your wallet, reflect on how gift-giving feels in your body. From this place, you'll be much better equipped to find giving practices that align best for you. Let this be the year where you feel rejuvenated after the holiday, rather than depleted. As we walk through the chilly November air, imagine giving your presents with extra presence this holiday season. What am I reading?The Secret Christmas Library by Jenny Colganhttps://bookshop.org/a/111301/9780063455443Guided: The Secret Path to an Illuminated Life by Laura Lynn Jacksonhttps://bookshop.org/a/111301/9780593729571https://bookshop.org/shop/witchywomanwalkingWhat's playing on repeat?Record Player by Daisy the Great What's for dinner?Roasted Garlic Cauliflower Soup w/ Chili Crisp Croutons3 heads of garlic2 shallots4 potatoes1 cup cauliflowerFresh thyme (minced)Olive oil5 cups chicken or vegetable broth1 cup heavy cream or full fat coconut milk Loaf of french bread 3–4 tbsp chili crispParmesan ChivesSalt and pepper Pinch of red pepper flakes1 tsp Italian seasoningInstructions: Preheat oven to 400 degrees F. Cut potatoes into even chunks, and trim the tops off garlic bulbs and shallots so their cloves are exposed. Toss the potatoes, cauliflower, garlic, and shallots on a baking sheet, drizzle with olive oil, and season generously with salt, pepper, red pepper flakes, and thyme. Roast for about 30 to 35 minutes until potatoes are tender and garlic cloves have softened.Transfer vegetables to a large pot, squeezing the garlic and shallots out of their skins into the mix. Pour in the broth and bring mixture to a simmer. Using an immersion blender, blend until smooth. Stir in cream and Italian seasoning. Salt and pepper to taste. Toss bread with a few tablespoons of chili crisp. Spread the cubes on a baking sheet and place under the broiler for 4 to 5 minutes. Ladle soup, top bowls with chives, Parmesan, and croutons. Enjoy! Healthy Date Candy BarsIngredients:8 large soft medjool dates1/2 cup creamy peanut butter (I use an all natural)2 Tablespoons pure maple syrup (optional for more sweetness)1/4 cup crushed pretzels (gluten-free + paleo if needed)20 whole pretzels (gluten-free + paleo if needed)1 cup dark chocolate chips (vegan + paleo if needed)1 1/2 Tablespoons coconut oilhttps://bananasaboutlife.com/healthy-date-candy-bars-vegan-paleo/Shop Like a Witch/ Sustainable Consumerismhttps://www.buzzsprout.com/admin/2251895/episodes/16143988-shop-like-a-witch-sustainable-consumerismSupport the show
Comedian and Grifthorse co-host Megan Beth Koester returns to the charts! Topics include: Carving California. Normie Morrison. ChainsawMan. Mistake Had A Baby. Lily Ambush.Join the Chart Mart on whochartedpod.com to get new episodes of TWO CHARTED every week, as well as the full archives of Whooch, Twooch, Preem Stream and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
PTE 355: Hot Seat – Make It A Double ft Brain Ladle Trivia! Hey all, first off THANK YOU for your patience - this week has been a where where everyday life can get in the way of doing the fun stuff. Welcome back to the Pub everyone! This episode was born completely out of the sheer amount of fun we had at Sporclecon. We are welcoming the good folks from Brain Ladle Trivia Podcast to come play my twisted game! Are you enjoying the show? SUPPORT US! www.patreon.com/ptebb Connect with us on Discord or Facebook – www.ptebb.com Don't forget! Leave us a 5 star rating and write us a review!
BioOsteosarcoma Webinar Series: Brian Ladle, MD, PhD, Assistant Professor of Oncology and Pediatrics at The Johns Hopkins University School of Medicine, joins us on OsteoBites to discuss deciphering the impact of STING agonists on the tumor microenvironment in osteosarcoma.We have learned that more engagement of the immune system and osteosarcoma results in better outcomes - even when patients are given standard chemotherapy. We have found that drugs that activate the STING pathway in osteosarcoma tumors result in greater immune cell invasion into the tumors. This corresponds with improved outcomes when combined with chemotherapy and other immunotherapies. Dr. Ladle will discuss these findings and what steps we are taking to bring this closer to clinical trials for osteosarcoma patients.Dr. Brian Ladle is a pediatric oncologist, sarcoma specialist, and immunotherapy researcher at Johns Hopkins University. His research centers around the goal of generating potent immune responses against pediatric sarcoma tumors - especially osteosarcoma. Ongoing projects encompass preclinical work using osteosarcoma mouse models and osteosarcoma clinical trials in both dogs and humans. He really believes immunotherapy approaches can be effective against osteosarcoma and will become a key piece to "Make It Better" for osteosarcoma patients.
Big news from the Shire! We got early access to Tales of the Shire and couldn't wait to share all the details with you. In this episode, hear our honest review—the good (so much good!), the tiny bit of bad, and a few funny little glitches that honestly just added to the charm. Is it fun for kids? Can you really garden, fish, decorate your Hobbit home, and befriend a duck named Ladle? (Spoiler: YES.) If you've been wondering what this cozy little game is really like, we've got all the answers—and plenty of laughs—waiting for you!https://linktr.ee/sistersoftheshirepodcasthttps://www.instagram.com/sistersoftheshirepodcast/https://www.patreon.com/sistersoftheshirepodcasthttps://open.spotify.com/show/1HIhmdeX6761vi7RyOjl8f?si=_qwdGdP7SbmAP2RWlji54w
hello old friends and new! what a beautiful day
This year (as eggs are currently selling for $4.95 a dozen on average), the pressure's on to sustain beloved family traditions while also ensuring that none of those precious Easter eggs go to waste. This sounds like a challenge for the Lutheran Ladies ... In their latest Iron Ladle Challenge, Erin, Sarah, and Rachel are cooking with eggs — both raw and hard-boiled. Rachel offers a fresh take on the classic seven-layer salad with her nine-(or-ten?-)layer Cobb salad; Sarah whips up a Paleo-friendly, coffee- and cardomom-infused, almond-milk baked egg custard (from scratch!); and Erin digs deep into her own family history to serve up a literal golden oldie, Egg à la Goldenrod. Spring is the air — and eggs are on the table — in this delectable episode. Rachel's Many Layered Cobb Salad In an 11 x 15 pan, layer (in order): 1 head chopped iceberg lettuce 1+ cup chopped celery 1+ cup frozen baby peas, cooked and cooled Dressing: 1(ish) pint mayonnaise, mixed with 1 packet Hidden Valley Ranch seasoning 1+ cup thin sliced grape tomatoes 1 diced chicken breast (rotisserie, roasted, or fried) 5+ chopped hard boiled eggs ½ pound crumbled bacon Shredded Colby-jack cheese to taste (Optional extra layers: diced onions, chopped avocado; may substitute bleu cheese for Colby-jack.) Dairy-Free Baked Egg Custard (from Sarah) (paleopantry.org/dairy-free-baked-egg-custard-made-with-almond-milk) 600ml almond milk 1 vanilla pod (or 1/2 teaspoon vanilla extract) 4 egg yolks, plus 2 whole eggs 3-4 tablespoons honey (to taste) 1 whole nutmeg, for grating Preheat the oven to 150°C/300°F. Pour the milk into a saucepan. Slit the vanilla pod in half length ways. Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Heat slowly over a gentle heat to just below boiling point, until you see small bubbles barely breaking the surface. Expect this to take at least 10 minutes, and stir frequently with a whisk or wooden spoon. Take off the heat. Fish out and discard the vanilla pod. Whisk the eggs and honey until fully blended. Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs. Keep whisking until fully blended. Push through a fine-mesh sieve to remove any lumps. Pour the custard into 4 ramekins with a capacity of at least 200ml, or one large dish – the recipe makes about 800ml. Finely grate the nutmeg, then sprinkle over the top (you may have more nutmeg than you need, but personally I go for a generous dusting). Arrange the ramekins / dish in a deep roasting tray, leaving space around the sides. Pour in just-boiled water from the kettle, until it reaches half-way up the sides of the ramekins. Transfer to the lowest shelf of the pre-heated oven, where the heat is gentlest. Check after 30 minutes for ramekins / 1 hour for a large dish. The custard should be just set. Test for doneness by giving a gentle shake – if there is a slight wobble in the centre of an otherwise solid mass then it is done, otherwise return to the oven and re-test in another 5 minutes. Either leave to cool for 30 minutes and serve warm, or cover with plastic wrap and refrigerate to serve chilled. The custard will keep well for up to 3 days in the refrigerator. For best results, remove from the refrigerator half an hour before serving. For a refreshing breakfast, serve with tart berry fruits. Note: Sarah substituted maple syrup for honey and extremely fine-ground cardamom coffee grounds for nutmeg. Egg à la Goldenrod (from Erin) Serves 3-4 ½ c butter ½ c flour 1 t salt 1 t pepper 3 ½ c milk 5 eggs, hardboiled Biscuits for serving (at least 6, but make 12) Peel the eggs and remove the yolks, whole if possible. Reserve the yolks. Cut the whites into small, bite-size pieces. Heat butter in a saucepan over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Gradually add in the milk, stirring (yes, constantly). Once it is all incorporated, simmer and stir (!) for 1 minute. Mix in the egg whites. Grate the egg yolks with a fine grater into a small serving dish. This is the Goldenrod! Serve the egg gravy over biscuits. Top with the egg yolk Goldenrod and a sprinkle of paprika. 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.
ahoy thar brave listeners! another short journey to no place for you! tracks listed at deermit.com XOXOXO thank you so much for listening! tell a friend aboot radio/no/place !!
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
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.
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.
Daily Halacha Podcast - Daily Halacha By Rabbi Eli J. Mansour
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.
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/
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