Podcasts about Linguine

Wir besuchen die bezaubernde Stadt Monopoli an der Ostküste Apuliens, wo mediterranes Flair und Jahrtausende alte Geschichte aufeinander treffen. Während wir durch die verwinkelten Gassen der Altstadt schlendern, spürst du die lebendige Verbindung aus Tradition und modernem Leben. Monopoli erzählt dir seine Geschichte – von antiken Wurzeln bis zu kulturellen Einflüssen, die das Stadtbild geprägt haben. Ein echtes Highlight unserer Stadttour ist der Besuch der Osteria Perricci, einem lebhaften Restaurant voller authentischer Atmosphäre. Hier genießen wir frisch zubereitete Linguine mit Scampi, verfeinert mit einer köstlichen Tomatensoße, und teilen spannende Fakten über die oft unterschätzte Kunst des perfekten Scampi-Gerichts. Die Küche Monopolis überrascht mit regionalen Zutaten und einer Leidenschaft, die du in jedem Bissen schmeckst. Doch das ist nicht alles: Wir erzählen auch von Restaurants in außergewöhnlichen Locations, wie einem ehemaligen Kirchengebäude, das mit seiner Atmosphäre verzaubert. Zwischen den kulinarischen Erlebnissen bleibt Zeit für Spaziergänge entlang der malerischen Strandpromenade, wo du das entspannte Leben Monopolis in vollen Zügen genießen kannst. Wir zeigen dir, wie diese Stadt Kultur, Küche und Erholung in einer harmonischen Mischung vereint, und geben dir Tipps, um die besten Orte selbst zu entdecken. Lass dich von dieser Episode inspirieren, Monopoli zu erleben – mit all seinen Aromen, Geschichten und seinem unverwechselbaren Charme.   Osteria Perricci, Via Orazio Comes, 1, 70043 Monopoli BA, Italien, +390809372208 La Dolce Vita | Ristorante & Sushi Trattoria La Locanda dei Mercanti, Via Giuseppe Garibaldi, 44, 70043 Monopoli BA, Italien, +390809376621 Restaurant Antiche Mura, Via Roma, 11, 70044 Polignano a Mare BA, Italien ************************************************ Abonniere jetzt den Podcast bei Spotifyund verpasse keine Folge mehr! Mehr findest du auch auf den Social-Media-Kanälen Facebook Youtube Instagram Feinschmeckertouren ************************************************

Extrait : « … Mais là où Pavarotti devient une véritable légende, c'est dans sa capacité à transcender les frontières de la musique classique. Avec le projet "Les Trois Ténors" dans les années 90, aux côtés des Espagnols Placido Domingo et José Carreras, il rend l'opéra accessible au grand public, atteignant des audiences impensables, 100 millions de disques, ça claque. En parallèle, il se met à collaborer avec des stars de la pop, on le voit aux cotés de Michael Jackson et de Bono, une audace qui bien entendu ne manque pas de faire grincer des dents, mais aussi de Barry White, pour lequel il éprouve une affection particulière, linguine alle vongole contre Big Mac sauce barbecue … »Pour commenter les épisodes, tu peux le faire sur ton appli de podcasts habituelle, c'est toujours bon pour l'audience. Mais également sur le site web dédié, il y a une section Le Bar, ouverte 24/24, pour causer du podcast ou de musique en général, je t'y attends avec impatience. Enfin, si tu souhaites me soumettre une chanson, c'est aussi sur le site web que ça se passe. Pour soutenir Good Morning Music et Gros Naze :1. Abonne-toi2. Laisse-moi un avis et 5 étoiles sur Apple Podcasts, ou Spotify et Podcast Addict3. Partage ton épisode préféré à 3 personnes autour de toi. Ou 3.000 si tu connais plein de monde.Good Morning Music Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

Tonight, your little one can be lulled to sleep by the gentle rock of a gondola as they explore Italy with Linguine the ginger cat, and her friend Basil the Mouse. With soothing rhymes, soft sounds and repetitions, your tots will sleep soundly through the night. Upgrade to Koala Tots Plus for uninterrupted ad-free listening, and access to bonus compilation episodes that will keep your little one sleeping all night long. It takes two taps ⭐️https://koalatots.supercast.com Please hit follow and leave us a review.

After back-to-back major hurricanes hit the Southeast U.S. in two weeks, can FEMA and other federal agencies handle the response? KCRW looks at how Hurricanes Helene and Milton have affected the political fortunes of Kamala Harris and Donald Trump, and what the latest polls and focus groups are saying about the presidential candidates.  Critics review the latest film releases: “Piece by Piece,” “The Apprentice,” “We Live in Time,” and “The Last of the Sea Women.” Linguine with clam sauce is a classic dish. Use a transparent sauce of clam juices, white wine, garlic, red chile, and lemon.

Unlock the secrets to thriving in medical sales with our latest episode featuring Sheila Mallon, a standout graduate of the Medical Sales Career Builder program. Sheila shares her transformational journey from job-seeker to successful territory manager, offering firsthand insights into navigating an uncharted territory near Middletown, New York. Learn how she effectively balances a demanding career with family life while promoting opioid alternatives to a diverse range of medical professionals. Discover how determination and structured support can dismantle the barriers of ageism and lack of experience. Sheila and other professionals highlight the critical role of precise networking, tailored resumes, and the power of mock interviews in securing desirable roles swiftly. You'll hear about the financial benefits and career growth opportunities in transitioning from physical therapy to medical sales, and the importance of a supportive community and mentorship. Get inspired by Sheila's anecdotes about her favorite TV show, "The Feud," and her best dining experience at Cosmos in Central Valley, New York. This episode is a rich blend of professional guidance, personal stories, and practical tips to help you break into and excel in the competitive medical technology industry. Don't miss out on learning how to turn setbacks into stepping stones, regardless of your background or age. Tune in to transform your career aspirations into reality! Meet the guest: Sheila has built a successful career in physical therapy, dedicated to helping people restore function, independence, and overall well-being. After years of commitment to her patients, she expanded her expertise by earning an MBA, blending her healthcare knowledge with strong business acumen. This combination fueled Sheila's desire for continuous growth and the exploration of new avenues. Her journey eventually led her to the EYS program, where she connected with mentors and collaborated with peers who helped her refine her skills and build a robust professional network. Through this experience, Sheila discovered a passion for medical device sales—a field where her healthcare background could make a significant impact. By honing her networking and interview skills and crafting a professional profile, she was soon offered a role in medical device sales that perfectly aligns with her talents. Now, Sheila is making a real impact in her community, ensuring that cutting-edge medical devices reach those who need them most. Whether she's finding new ways to help others or embracing fresh challenges, Sheila remains dedicated to making a meaningful difference. Best Food/Restaurant - Clams with Linguine at Cosimo's, Central Valley, NY   Best TV Show - Feud on Hulu   Connect with her: https://www.linkedin.com/in/sheilamallondpt-mba/   This Podcast offers a pathway to continuing education via this CMEfy link: https://earnc.me/i3s10p

Are you a foodie? On this week's episode, Jaci and Emily talk cuisine. Tomato sauce in a pot or food that you caught? Italian wine to sip or shrimp to dip? Would you rather Linguine or Clams? 

Gerald Heidegger - In seinem Buch „Österreicher bist du erst in Jesolo“ ergründet Gerald Heidegger das Verhältnis zu Italien und warum wir Österreicher erst im Ausland stolz auf unsere Heimat sind. Der Autor empfiehlt: Linguine.

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Hier könnt ihr für uns beim Podcastpreis abstimmen: https://www.deutscher-podcastpreis.de/podcasts/mom-dadjokes/ Danke :) So, jetzt noch schnell die letzten Linguine aus dem Bauchnabel geschlürft und die kostenlose Probeschwangerschaft abgeschlossen – und dann geht's los: zum 18. Februar 2024. In Schwangerschaftswoche 26 beschäftigt sich Ariana mit mindblowenden Fakten über Muttermilch und mit dem Kampf gegen die eigene Kotz-Phobie. Während Bene sich fragt, ob er Lust hätte, auch mal ein Kind auszutragen. Außerdem in dieser Ausgabe Mom & Dadjokes: Was Keilkissen und Kackwürste an Arianas Unterbauch zu suchen haben. Ach so, und bevor wir's vergessen: schon mal alles Gute zum Geburtstag, lieber Michael Jordan… und Benes Mama! Folgt uns uns auch hier: Mom & Dadjokes Instagram: https://www.instagram.com/momanddadjokes.podcast Mom & Dadjokes TikTok: https://www.tiktok.com/@momanddadjokes.podcast Ariana Instagram: https://www.instagram.com/ariana_baborie Bene Instagram: https://www.instagram.com/beherzberg Youtube: https://www.youtube.com/ArianaBaborieofficial TikTok: https://www.tiktok.com/@arianababorie Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/momanddadjokes

In this episode, we have more retro beer ratings, this time from No Mercy 2001 which featured the first ever lingerie match. We also discuss the return of the Slammy awards and the end of AEW and Bleacher Report. The weekly recap is highlighted by the best Raw ever and the continued build toward Wrestlemania. Follow us on social media @DDTWrestlePod

St Georges School Class of 2023 24 - Liam - Seafood Linguine!

In which the Mister and I check out QUIZ LADY (2023), which we caught on Hulu.  From director Jessica Yu and writer Jen D'Angelo, the film follows Anne Yum (Awkwafina) a young, introverted woman whose mother has run away and is being shaken down to pay off her mother's debts.  Anne enlists the help of her estranged sister Jenny (Sandra Oh) to help with the mother's gambling debts and to also recoup her dog Mr. Linguine.  Will the sisters overcome the rift between them?  The film clocks in at 1 h 44 m and is rated  PG-13.  Please note there are SPOILERS in this review. Opening intro music: GOAT by Wayne Jones, courtesy of YouTube Audio Library  --- Support this podcast: https://podcasters.spotify.com/pod/show/jokagoge/support

Spaghetti, macaroni, fettuccine and linguine and you get it.  Pasta is a favourite when it comes to dinner choices but did you know that the global pasta market is actually worth some US$45 billion in 2022?  In fact, Fortune Business Insights projects the figure to reach US$68.97 billion by 2030, representing a compound annual growth rate of 5.26% during the forecast period of 2023 to 2030.  But how does a pasta manufacturer work, and what are the intricacies when it comes to operating a company that is reliant on commodities such as wheat?  Well, let's pose these questions to our guest for today. Established in 1877, Barilla is an Italian family-owned food company that is now present in over 100 countries.  The firm is a world leader in the markets of pasta and ready-to-use sauces in continental Europe and is widely recognised as a symbol of Italian know-how.  On Under the Radar, The Evening Runway's finance presenter Chua Tian Tian posed these questions to Federico Vescovi, Asia Pacific President, Barilla.See omnystudio.com/listener for privacy information.

CINEMATES host Michael is joined by the cinemaze boys, Angus Newell and Nick Stillone, as they discuss the 2007 Pixar classic, Ratatouille, directed by Brad Bird and Jan Pinkava, and starring Patton Oswalt, Janeane Garofalo and many more. While drinking Hop Fiction, the boys chat about the romanticism of Paris, Linguine's absurd rollerblading skills and how amazing the food looks...----------This episode is brought to you by our exclusive beer partner, BrewDog. They're the world's first carbon negative brewery, born out of Scotland and now serving craft beers across UK, US, EU and down under. In Australia, their main brewery is in Brisbane with 3 BrewDog bars located in Brisbane, Melbourne and Sydney. You can check out their amazing line-up of sustainable beers and other drinks on their website below. Remember to drink responsibly (18yrs+).Discount Code: FREE4CINEMAZE (for free delivery in Australia)https://www.brewdog.com/au----------Hosts: Michael CistulliGuests: Nick Stillone and Angus NewellProducer: Nick StilloneDrinks: BrewDog Hop Fiction----------Join the CINEMATES Podcast Discussion Group on Facebook where you can share your passion for cinema, debate new and old releases, and everything in between. Also, please us know what you want to hear about in future episodes by sending us a DM on Instagram or TikTok.In the spirit of reconciliation, we acknowledge Australia's first nations people as the traditional owners and custodians of the land, and pay respect to the Cammeraygal people of the Eora nation, upon whose country cinemaze is based. We honour the storytelling and culture of Aboriginal and Torres Strait Islander communities across Australia. Also, in the spirit of chatting with mates, remember it's always important to check in with those around you. Whether it's friends, family or colleagues, sometimes they may be going through a hard time and chatting with them may reassure them that they aren't alone. If you or anyone you know is ever struggling, call Lifeline on 13 11 14. Hosted on Acast. See acast.com/privacy for more information.

You wanted to learn so lets do this. Its so fun cooking with you!Crispy Parmesan Prosciutto PastaIngredients 1 lb Linguine pasta 3 cloves garlic minced 2 cups heavy whipping cream 4 oz Parmigiano Reggiano grated 3 oz Prosciutto Mozzarella Panino chopped 8 oz mushrooms slicedInstructions1. Cook pasta as directed on the package. While pasta is cooking, add minced garlic and mushrooms and 1 tbsp butter to a large skillet over medium heat. Cook for 1-2 minutes, until butter is melted and garlic is fragrant. Add cream and bring to a boil. Add the grated Parmesan and allow to simmer for 5 minutes, or until sauce begins to thicken. Pour the cream sauce over the cooked and drained pasta. Toss with chopped prosciutto. Season with salt and pepper.Sticky Chinese Pork BellyIngredientsSlow Cooked Pork Belly: 2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger) 4 1/4 cups (1 Litre) hot chicken/veg stock 1 thumb sized piece of ginger peeled and finely chopped 3 cloves garlic peeled and chopped in half 1 tbsp. rice wine (I just use whatever I have on hand) 1 tbsp. caster sugarGlaze: 2 tbsp vegetable oil pinch of salt and pepper 1 thumb-sized piece of ginger peeled and minced 1 red chilli finely chopped (or tsp crushed red pepper) 2 tbsp Honey 2 tbsp brown sugar 3 tbsp dark soy sauceInstructions1. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan like this

We all want to be happy. We design our lives around it. We want to have fun, be carefree, and enjoy our day to day. And obviously, we want the same thing for our family. Few things make us sadder than seeing those we love unhappy. But sometimes they are. Happiness is a hard state to sustain. Expectations go unmet, preferences clash, and feelings get hurt. What then? Do we ignore it, try and fix it, change the subject, force everyone into alignment? If someone in my family is unhappy, what's my responsibility? Isn't making each other happy the whole point of family? If not, then what is? If you're new with us, or looking to take a next step, or even to let us know how we can be praying for you, we invite you to fill out an online Connect Card by texting "WHATSNEXT" to 94000 or visit https://southhillschurch.churchcenter...—To give with us select the Give tab on the Church Center App or visit www.southhills.org/give and select the Corona Fund or Corona BOW Fund—Visit our Linktree to find out more about everything mentioned in today's message or follow along with the message slides:https://linktr.ee/SouthHillsCorona —To RSVP for On-Campus Events select the Events tab on the Church Center App or visit https://southhills.org/corona/

Welcome to episode 4.7 of Where's That Bar Cart! This week, the 3 simple hosts talk stretching (again), and Monty's improved mental game since he no longer has to plan a wedding. Sadly, we learn that last week's brilliant idea “Camo Toe” is already taken, but fear not, and there are no ends to dumb ideas generated on this pod. And we go way back and recall Mr. CanoeHead, because of course we talked about portaging a LOT.Thanks for listening, and please subscribe to our YouTube feed @ComedyRecords. Follow us at:- @wheresthatbarcart- linkt.ree/wheresthatbarcart- @dpurcomic- @montymofoscott- @nickdurie- @ginalouisephillips- @comedyrecordsMusic by Devin BatesonThank you to Betstamp and Comedy Records

Season 4 kicks off as Nick and Angela welcome Gordon Ramsay to DISH HQ. Gordon Ramsay OBE is arguably the most famous chef in the world. His global restaurant empire has been awarded 17 Michelin stars; he has hosted some of the biggest shows on UK and US TV, including Hell's Kitchen and Kitchen Nightmares; and he has a string of bestselling books. The internet loves Gordon Ramsay and over 60 million people follow him on social media. His new book, Restaurant Gordon Ramsay: A Story of Excellence is out now. Angela knows exactly what Gordon likes to eat and prepares him a delicious crab linguine with chilli and garlic. Nick pours a vintage English sparkling wine, Gusbourne Exclusive Release, to toast Angela's birthday and later some Soave, which is paired with the meal by the experts at Waitrose. This is a really special episode as Gordon and Angela reminisce about the early days of Aubergine, the restaurant that launched their culinary careers. Nick learns a thing or two about Michelin stars, while Gordon talks family, fitness and TikTok. As it's Gordon Ramsay, this podcast does contain swear words and adult themes. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Selten waren wir so unterschiedlicher Meinung, wie in dieser Folge, aber bei Streit-Themen, wie Pasta kann das schonmal vorkommen. Doch wir kommen in dieser Folge ganz ohne Graugänse und Motivationsreden aus und erzählen Euch von unseren nächsten Reiseplänen und warum uns ein Abschied trotz Vorfreude nicht ganz so leicht fällt.

It's back to school season and for many families that means busier, tighter schedules. To help, we've compiled a list of the best 30-minute meals that are actually doable! If you prefer video, watch the full episode 11 YouTube video version. When schedules get busy, take-out is often the "easy button" of choice, but that can get expensive and annoying! In the time we spent lamenting over where to order from and what to order, we could have prepared a simple 30-minute meal. In this episode, we discuss some of our favorite 30-minute meals, such as baked salmon oreganata, shrimp scampi, and pasta aglio e olio, plus a few tips to get you through busy weeknights in an economical way. We also share why chicken meals are more challenging to make in 30 minutes, and that while sheet pan dinners are great for cleanup, they often take longer than 30 minutes, especially if you count the 10-15 minutes it takes to preheat your oven. Food news We also introduced a new segment where we discuss some current food related news and trends.   Included in our discussion are the Subway name change challenge and the Hugo Spritz as the Drink of Summer 2023. We also pondered the question, "How early is too early for Fall food and drink?". Resources Cod piccata Lemon garlic shrimp pasta Cacio e pepe Pasta Alfredo Linguine with canned clams Linguine al limone Tuna pasta Pesto Genovese Pesto Trapanese Lentil soup Tuscan white bean soup Zucchini soup Pepper and egg sandwiches Potato frittata Sweet potato frittata If you enjoyed the Doable 30-Minute Meals episode, leave us a comment below and let us know!   We love your questions.  Please send them to podcast@sipand11111feast.com (remove the 11111 for our contact).  There's no question not worth asking. If you enjoy our weekly podcast, support us on Patreon and you will get 2 more bonus episodes each month! Thanks for listening! For a complete list of all podcast episodes, visit our podcast episode page.

Got a ton of cherry tomatoes that are close to going bad? And just need a quick, one pan dinner so that you don't have to do a lot of dishes on a hot evening? Check out our recipe for  Linguine with Fresh Cherry Tomatoes and Cream.

On this week's episode of Taste Of The Week, Pat welcomed Jacques Brennan on to the show. Jacques is the owner of the Vegan Factory and Shop in O'Briensbridge and is also the author of Hungry Soul. This week, Jacques prepared a delicious Vegan Alfredo Linguine. INGREDIENTS: - 250g linguini pasta - 3 to 4 tbsp of Original & Natural Hungry Soul vegan cream cheese ( or the Garlic & Chives ) - 1 clove of garlic minced - a tbsp or two of olive oil - a tbsp of fresh parsley, basil or chives - pinch of chilli flakes ( optional ) Note – You can alternatively use the Hungry Soul - Garlic & Chives to make it even easier and omit the garlic and herbs. METHOD: · Cook your pasta until al dente ( firm but cooked ) or the way you like it. · Retain a cup of the cooking water as you drain the pasta ( important ) – the cooking water has starch in it which help make the sauce. · Add a little cooking water to the drained pot, the garlic and warm it a minute on low heat. · Return the pasta to the pot and drizzle the olive oil over it and mix it in. · Add the Hungry Soul and another drop of water and warm it to get the pasta well coated · If you feel it needs more sauce add the rest of the water and even a little more Hungry Soul if you want it. · Once all heated up, serve with a little fresh herb and chilli flakes on top.

Rach's dirty martini shrimp & linguine!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

What is it about the great outdoors? It's joyful, liberating, powerful, calming and soulful all at once. It's also healing. Ali finally gets to talk to her obsession, The Ebony Anglers, a powerhouse trailblazing group of Black fisherwomen about their experience with competitive deep sea fishing. Its foundation and summer camps, Black Girls Fish and Black Boys Boat were created to make sure all kids have access to nature's healing powers. Bonus, the ladies share #BreakingNews with Ali! And then Ali connects with her clamming soul sister New York Times food column writer Melissa Clark about their clamming and foraging addiction. It sounds like hunting and gathering, fishing and foraging, being outside and in nature feeds our primal souls.  If you have questions or guest suggestions, Ali would love to hear from you. Call or text her at (323) 364-6356. Or email go-ask-ali-podcast-at-gmail.com. (No dashes) **Go Ask Ali has been nominated for a Webby Award for Best Interview/Talk Show Episode! Please vote for Ali and the whole team at https://bit.ly/415e8uN by April 20th, 2023! Links of Interest: Ebony Anglers Ebony Anglers on YouTube Ebony Anglers on Instagram Oysters in the Form of a CSA (New York Times) Melissa Clark on Instagram Melissa Clark Food Column, A Good Appetite  (New York Times)  Melissa Clark, Cooking With the Three Sisters (New York Times column with clamming) How to Shuck an Oyster CREDITS: Executive Producers: Sandie Bailey, Alex Alcheh, Lauren Hohman, Tyler Klang & Gabrielle Collins Producer & Editor: Brooke Peterson-Bell Associate Producer: Akiya McKnight  See omnystudio.com/listener for privacy information.

In this episode of The Cycling Podcast, after our on-the-whistle analysis in Arrivée at the weekend, we revisit Milan-Sanremo in the company of Larry Warbasse of AG2r-Citroën, who was in the thick of the action right up until the moment of Mathieu van der Poel's race-winning attack on the Poggio. Larry takes Daniel Friebe and Lionel Birnie inside the peloton, dissecting and demystifying the wiles and vagaries of the first Monument of the season. We also hear the latest news from the Remco-Roglič battle in Catalonia - and look ahead to a weekend that signals the true start of the cobbled Classics season.   The Cycling Podcast is supported by Supersapiens and Science in Sport. Follow us on social media: Twitter @cycling_podcast Instagram @thecyclingpodcast Sports Podcast Awards shortlist The Tour d'Écosse series has been shortlisted for the 2023 Sports Podcast Awards. It's a public vote so it's over to you. If you enjoyed the series and would like to vote, you can do so here. You need to create an account to vote and we are in the ‘wilderness' category. The 11.01 Cappuccino Our regular email newsletter is now on Substack. Subscribe here for frothy, full-fat updates to enjoy any time (as long as it's after 11am). Supersapiens Supersapiens is a continuous glucose monitoring system that helps you make the right fuelling choices. See supersapiens.com Science in Sport The Cycling Podcast has been supported since 2016 by Science In Sport. World leading experts in endurance nutrition. Go to scienceinsport.com to see the whole range. Join the Science In Sport Classic 100 Challenge on Strava. Ride 100km between March 18-31 for a chance to win a trip of a lifetime to the finish of Paris-Roubaix. Babbel Make language learning a fun part of your daily routine with Babbel's 15-minute lessons. Get an additional six-month subscription free with the purchase of a six-month subscription at babbel.com/play with the code CYCLING MAAP The Cycling Podcast x MAAP collection is available now. Go to maap.cc to see the full MAAP range. D Vine Cellars To order The Cycling Podcast Highlights case, or any of the cases commemorating the 2022 Grand Tours visit dvinecellars.com Friends of the Podcast Sign up as a Friend of the Podcast at thecyclingpodcast.com to listen to more than 60 exclusive episodes. The Cycling Podcast is on Strava The Cycling Podcast was founded in 2013 by Richard Moore, Daniel Friebe and Lionel Birnie.

Rach's dirty martini shrimp and linguine!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hey Pickles!We're coming to you a day later than usual. Sam wasn't feeling well on our regularly scheduled recording day, so here we are. Better late than never!This week we have a new recipe From Our Vegan Kitchen. We came up with a recipe for a spinach Pesto Linguine. Get the recipe below, and if you make the recipe, be sure to let us know how it came out. Also, let us know if there are any issues with the recipe because we're just getting used to writing out our recipes!Our Main Topic this week is what we found in vegan news recently. Thankfully most of it is positive!Our Listener Shout Out this week goes out to Sharon Genco! Thank you , Sharon for all of your support for the show. Send us your info, and we'll send you a swag bag!Thank you so much for listening.We love you all, Christine & SamSorry that the links to the articles are missing. There wasn't enough room with the addition of the recipe. Ugh.This Week's Recipe:C & C's Spinach Pesto Linguine - Ep. 76Serves 3 - 4Ingredients1 lb Linguine of choice2 C Fresh spinach roughly chopped1/2 C Fresh basil roughly chopped1 C Raw cashews soaked in boiling water for 1 hour3 T Olive oil4 Cloves garlic minced (unless you have a high powered blender)1/4 C Pepitas, or pine nuts, or walnuts1/4 t salt or to tastes1/4 t ground black pepper1/2 C WaterAdd more water if you feel the pesto is too thickInstructionsDrain the cashewsBlend the cashews and water in a blender until smoothAdd spinach, basil, garlic, olive oil, salt & pepper. Blend til smooth Add nuts of choice and pulse in leaving some textureCook the pasta according to the package instructionsMix the pesto into the cooked pasta, and add salt to tasteWe add sautéed veg, onion, and vegan sausage adding white or cannellini beans at the end of the sautéTop or blend the sautéed veg into the pasta - it's your choice!ENJOY!!Support the showJoin Our Patreon https://www.patreon.com/CompassionandcucumbersDonate To Food Not Bombs https://www.buymeacoffee.com/CucumbersOur YouTube https://www.youtube.com/@compassioncucumbersveganpod/videosVisit Our Website https://www.compassionandcucumbers.comSam's Etsy https://www.etsy.com/shop/CucumberCraftworksJoin the AFA Vegan Voter Hub https://agriculturefairnessalliance.org/vegan-voter-hub/

Comedians Dan Soder and Mike Vecchione join Big Jay Oakerson and Dave Smith to honor Michael Rapaport for his contributions to black excellence. The guys discuss a comedian on the run after shooting someone on the subway, backlash against Karl Malone for impregnating a thirteen year old girl, Texas banning trans athletes from competing in college sports, a woman who decapitated her lover and severed his penis, and a murderer caught through his search history. Plus, Luis checks in from his vacation in Puerto Rico. All This and More, ONLY on The Most Offensive Podcast on Earth, The LEGION OF SKANKS!!! Air Date: 02/20/23Support our sponsors! Fans over the age of 21, head to YoDelta.com and use promo code GAS for 25% off your order!Go to zippixtoothpicks.com/ and use the promo code LOS10 to get 10% off your order today!Fans over the age of 21, visit YoKratom.com to get two kilos for just $100!NEW Legion of Skanks merchandise is available at PodcastMerch.com/LOS!You can watch Legion of Skanks LIVE for FREE every Monday & Friday at 8:00pm EST at GaSDigitalNetwork.com/live.Once you're there, sign up to GaSDigitalNetwork.com with promo code LOS to receive a 7 day FREE TRIAL with access to our entire catalog of archived episodes! Including over 350 video episodes and over 500 audio episodes that have ever been recorded! On top of that, you'll also have the same access to ALL the other shows that GaS Digital Network has to offer!FOLLOW THE WHOLE SHOW ON SOCIAL MEDIA!Dan SoderInstagram: https://www.instagram.com/dansoder/Twitter: https://twitter.com/dansoderMike VecchioneInstagram: https://www.instagram.com/comicmikev/Twitter: https://twitter.com/comicmikevLegion of SkanksInstagram: https://www.instagram.com/legionofskanks/Twitter: https://twitter.com/LegionOfSkanksBig Jay OakersonInstagram: https://www.instagram.com/bigjayoakerson/Twitter: https://twitter.com/bigjayoakersonLuis J. GomezInstagram: https://www.instagram.com/gomezcomedy/Twitter: https://twitter.com/luisjgomezDave SmithInstagram: https://www.instagram.com/theproblemdavesmith/Twitter: https://twitter.com/comicdavesmithGaS Digital NetworkInstagram: https://www.instagram.com/gasdigitalSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Happy Halloween! Welcome back to the second part of our scaries in medicine. In this podcast we will discuss a micronutrient that could completely change your mind, literally. When some patients have seizures and they think they are having a religious moment. And Stone Man Syndrome, where the patient feels like their body is turning into stone. Join Dr. Niket Sonpal, Chef Linguine, as he explains some scary conditions in medicine. — For a limited time we want to give you free access to our 2021 cardiology and pulmonary board prep sections.   That's right, you'll get 7.5 hours of high yield review completely on the house. If this interests you then get free access here: 2021 High Yield Medicine — Are you running on empty? Clinician's Corner is our monthly publication where we help increase your confidence, decrease burnout, and live the life you've always wanted. We want you to practice medicine because you want to, not because you have to. Learn more here: Clinician's Corner — Do you work in primary care medicine? Primary Care Medicine Essentials is our brand new program specifically designed for primary care providers to increase their core medical knowledge & improve patient flow optimization. Learn more here: Primary Care Essentials —

John and Brooks are back in the basement. Brooks watched a little movie called "Lyle Lyle, Crocodile" and John ditched him and didn't want to go see the movie, or even respond to the text asking if he wanted to come along. Brooks learned a lesson about how regular people are treated in life. We got two emails, one from our cool buddy Brett and another from our burnt pumpkin seed eating friend Andy. Thanks for being awesome. email: basementbuddiespod@gmail.com 

Greg Pappas joins The Chief, Live in the studio to discuss current stock trends and the lowdown on the AG market. John Flannigan calls in to discuss policing in Chicago, the '68 MLK Riots, and local stories. Finally, Audrey Johnson calls in to talk on the Chicago housing market and and reminisce about the 1969 […]

Remy dreams of being a chef. When he meets Linguine, Remy has a risky opportunity to live out his dream of cooking in a big kitchen. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/leilani-hargreaves/support

This week's podcast's hosts Ryan Reiss, Mehran Khaghani & Kitty Reynolds sit down with our awesome guest, comedian Adam Ferrara!

Francis Lam has invited himself onto The One Recipe, and we're so glad he did! This week, he tells Jesse about what it felt like the first time his writing was published, why it's nice to not be beholden to tradition, and his One: Linguine with clams (and parsley, if you're up for it.)  Francis Lam is a journalist, the editor-in-chief at Clarkson Potter, and the host of The Splendid Table. You can follow him on Instagram and Twitter @francis_lam. Help support The One Recipe, and shows from APM Studios that bring people together, with a donation of any amount today.

- Des experts affirment qu'en 2050 des milliers de maisons seront englouties par la mer sur le littoral français ! Quelles sont les zones concernées ? Et comment évaluer la perte de valeur de ces maisons ? Réponse avec l'hydrologue Emma Haziza - Aussi colorées que parfumées, les roses peuvent se teinter de différentes nuances en fonction des variétés et sublimer vos jardins. Alors comment faire pousser de beaux rosiers ? Réponse avec le jardinier, Pierre Nessmann - En Italie, la pasta c'est tout un art ! Alors comment maitriser le savoir-faire italien et préparer des pâtes inoubliables ? Réponse avec Simone Zanoni, chef du restaurant « Le George » au Four Seasons Hôtel George V à Paris Ecoutez Nous Voilà Bien ! avec Flavie Flament du 28 mai 2022

We hope you're hungry for riddles! Todays menu has a spelling bee, an astronaut discovering new life, an angel in a rush, a sad butterfly and a man who can't stop talking to his popcorn! Enjoy your meal and tip your staff!  Starring: Adal Rifai John Patrick Coan Erin Keif Editing by:  Casey Toney Theme by:  Arne Parrott Logo by:  Emily Kardamis & Emmaline Morris Want more? Get Weekly Bonus Eps on Patreon! Want merch? Visit our TeePublic Store! or pins, buttons & prints Want to advertise on the show? Check out Hey Riddle Riddle via Gumball.fm See omnystudio.com/listener for privacy information.

Sean Barrett has built a long career creating ocean-centric small businesses and establishing new models for the utilization of marine resources in North and Central America. He is the founder of Dock to Dish™️, an expansive network of small-scale community-based fishery programs, as well as The Montauk Seaweed Supply Company™️. Sean is currently pioneering a “sea to soil” movement to revive an ancient symbiotic relationship between regional gardens and farmlands and our local oceans through the cultivation of macroalgae, such as sugar kelp, which is converted into a variety of fertilizer and livestock feed products.  He serves as an appointed member on the Marine Resources Advisory Council at the New York State Department of Environmental Conservation, on the Executive Board at the Northeast Organic Farming Association of New York, as advisor to the federal Mid-Atlantic Fishery Management Council and has been named Person of the Year by the United Restaurant and Tavern Owners Association of New York State.   Linguine al Limone with Cashew Crema 4-6 Servings Ingredients- 2 Lemons- Zest and Juice 1 lb Organic Linguine (or other GF Pasta) Kosher Salt 1 cup cashews, soaked for 1 hour 1-2 Tbs. Truffle Oil (optional) 3 Tbs. Olive Oil 1 cup frozen petite peas- run under warm water to defrost. 2 Tbs. Nutritional Yeast ¼ cup fresh chopped parsley, plus 1 Tbs. 2 cups pasta water Salt and Pepper Preparation 1- Using a vegetable peeler, remove three 2"-long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving. Grate the rest of the zest and put into small bowl. Cut lemons in half and juice. You need 1/3 cup of lemon juice (you can add more lemon juice at the end of recipe if desired). Put in small bowl and set aside. 2- Cook pasta in large pot of boiling water with plenty of salt. (Add enough salt to water to taste like the sea.) Cook until al dente, don't over cook because pasta will finish cooking in the sauce. 3- Meanwhile, drain the cashews. Put into mini food processor or blender, add 1 cup of water, and puree until very smooth and creamy. 4- Using a large pot, sauté the lemon zest in 3 Tbs. of olive oil for 1 minute. Add the cashew crema and 1 cup of pasta water to the pot, and mix well. Cook over medium heat, whisking often, for about 2 minutes. Lower heat and add another cup of pasta water. 5- Using tongs, transfer linguine to the pot with sauce . Toss well. Add the nutritional yeast, the peas, the chopped parsley, and the reserved lemon juice. Toss again, being careful not to squish the peas. If sauce is too thick, add more pasta water, 1 Tbs at a time, until desired consistency is reached. (Cream sauces thicken as they cool, so save some of the pasta water to add if needed) 6- Season with salt and pepper. 7- Transfer pasta to large pasta bowl. Drizzle with truffle oil. Add reserved lemon zest strips and garnish with chopped parsley.

Alvini & I discuss the events of the week, while discussing a bit of how the Clippers have endured the season. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dave shares a recipe from his mother for linguine with white clam sauce. He also has a conversation with Marcus Collazo the genius behind the Jensen Beach food truck, The Dog Pound. Stay tuned for chances to win gift certificates to your favorite restaurants.Find Deals at www.cookingsomethinggood.comCheck out our social media!The Dog Pound: https://www.facebook.com/DogPoundDogsCooking Something GoodFacebook: https://www.facebook.com/cookingsomethingggoodInstagram: https://www.instagram.com/cooking.something.good/Twitter: https://twitter.com/CookSomeGood

Veganuary, which combines the words “vegan” and “January,” is an annual challenge that encourages people to go vegan for the month. In this episode of the Xtalks Food Podcast, Sydney talks about how the Veganuary movement got started in 2014 and how far it has come since then. She also discusses what some major food and beverage brands are doing for Veganuary 2022. The team discusses whether they would participate in the challenge and how difficult it could be depending on one's access to vegan food.  Also, in this episode, Sydney introduces the team to a new better-for-you pasta called LEANguini. Introduced by fast-casual pasta chain Noodles & Company, LEANguini has far fewer carbs and far more protein than traditional wheat noodles, all while maintaining the same taste and appearance as traditional linguine. Noodles & Company created three signature dishes with the new pasta, and it can be substituted in any made-to-order dish. The team expresses their desire to try the better-for-you pasta, but wonders whether the $8 to $10 surcharge would discourage others from doing so. Read the full articles here: Veganuary 2022: History and Significance of the Vegan MovementNoodles & Company Debuts Low-Carb, High Protein LinguiniFor more food and beverage industry content, visit the Xtalks Vitals homepage.Follow Us on Social Media Twitter: @XtalksFood Instagram: @Xtalks Facebook: https://www.facebook.com/Xtalks.Webinars/ LinkedIn: https://www.linkedin.com/company/xtalks-webconferences YouTube: https://www.youtube.com/c/XtalksWebinars/featured

The topics are:  Thanksgiving: Seafood Fest Frogmore Stew: Snow Crab legs, shrimp, Rogerwood, red potatoes Seafood Pasta: shrimp, crawfish. Linguine and base ( clam juice, heavy cream, spinach, peppers) Seared scallops Cooks Smoked Lemon pepper turkey wings finished in air fryer Video: Smoked hot wing pulled chicken Coming videos: Flank steak pinwheels Chuck roast burnt ends The Channel updates: Facebook Group: Backyard Pitmasters New Video content --- Send in a voice message: https://anchor.fm/themavcast/message Support this podcast: https://anchor.fm/themavcast/support

The topics are: Thanksgiving: Seafood Fest Frogmore Stew: Snow Crab legs, shrimp, Rogerwood, red potatoes Seafood Pasta: shrimp, crawfish. Linguine and base ( clam juice, heavy cream, spinach, peppers) Seared scallops Cooks Smoked Lemon pepper turkey wings finished in air fryer Video: Smoked hot wing pulled chicken Coming videos: Flank steak pinwheels Chuck roast burnt ends The Channel updates: Facebook Group: Backyard Pitmasters New Video content --- Send in a voice message: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/message Support this podcast: https://podcasters.spotify.com/pod/show/blacksmokebarbecue/support

In this episode I sit down and vibe with owner of Louie's Linguine and pasta pro, Lauren Cowan. Lauren is a product of the corporate environment who found a true passion for "made from scratch" pasta of all different varieties. Over the past several months via festival appearances and word of mouth referrals Louie's Linguine has grown into quite the savory business with potential for major growth. Sit back and relax and get ready for your mouth to water. ENJOY! Huge thanks to The Station event venue for sponsoring this episode.

Is German an organized language? How do you screw up twice-baked potatoes? Those answers and more in this episode! --- Support this podcast: https://anchor.fm/t3g-media/support

Welcome to the Plant-Powered Pantry Podcast, I am your host Jill Dobrowansky, an educator, author, and self-trained chef. I believe small changes in our food choices can make big differences in our health and wellness at the plant-powered pantry. Whether you are vegan, ‘vegan-curious, or simply want to kick-start your health, this podcast is for you! On today's episode of the Plant-Powered Pantry, we start a love affair with linguine. Did you know linguine contains potassium, fiber, and carbohydrates? Join me as we put on our aprons, open the doors to our pantry item, and fall in love with linguine. To get today's recipe and stay up on all things Plant-Powered Pantry, be sure to visit www.plantpoweredpantry.com Be sure to tag me on IG with your lemon asparagus linguine https://www.instagram.com/theplantpoweredpantry/

Today I would like to share with you my linguine with shrimp and arugula recipe, using the freshly cut arugula from my garden! Written recipe: http://orsararecipes.net/linguine-with-shrimp-and-arugula ~MERCH~/ 2021 recipe calendar: https://www.createphotocalendars.com/Store/Pasquale+Sciarappa+2021+Recipe+Calendar-9581391158 My t-shirts: https://teespring.com/stores/orsararecipes My aprons: https://www.cafepress.com/orsararecipes/12456823

The entire country of Dan Marino joins the show for a very spooky Halloween episode, you might say it's too early for that but we just think we're ahead of the curb. Join us as we talk through a couple of the 'scariest' Creepy Pastas ever written. We also focus on the most terrifying concept of all, aging.

On this episode Sara and Ray-lawn-y Linguine join the show to debate who's better between Norcal VS Socal, best types when it comes initial attraction, and funny black out stories of Nick.