Podcasts about Mackerel

Episode 2 of season 5 takes a dark turn. We're in a parallel timeline where the nazis have conquered the globe. Charlie Walcholz is our only hope.We talk about Pikmin, Bro talks about a visual novel he's been playing, and Murph talks about the Myst minute. The variety minute is platform fighters because Charlie is preeeeetttyyyyy good at them.Then we talk about Wolfenstein 2: The New Colossus. An ambitious, complex beast.00:32 - Introducing Charlie Wacholz to the Pod!Watcha Playin'06:03 - Pikmin 1 (2001)09:18 - Techno Banter (2025)15:27 - Stories from Sol: Gun Dog (2025)19:00 - The Myst Minute: Myst (1993) Cosmic Osmo and the Worlds Beyond the Mackerel (1993), Spelunx and the Caves of Mr. Seudo (1993), The Manhole: Masterpiece Edition (1995)The Variety Minute33:00 - Platform FightersGame of the Week58:39 - Wolfenstein II: The New Colossus (2017)1:44:58 - Plugs and Farewells

Grilled mackerel radio: Exploration of art x business 1 sauce This is a recording of a radio program in which sculptors and inspirational artists Hideki and Mayumi share their daily activities and thoughts on the themes of art and business. We will simultaneously distribute YouTube and podcasts, and aim to disseminate overseas using translation using AI. It records his exploration of his activities and way of life as an artist, while also discussing topics such as improving self-expression, daily schedule management, and the Japanese sense of the seasons. It also talks about the process of achieving goals and expectations for the future.

Quinlan's Kerry Fish, based in Cahersiveen, have become famous for providing the very best Wild, Organic and Superior Smoked Salmon and fresh seafood to customers across the world. The operation was originally started by Danish company called Rainbow who were really ahead of their time with trawlers, fish meal plant, mink farm to use waste etc but went burst soon after and some local fishermen including Michael Quinlan bought the processing factory to secure an outlet for their fish. Although renamed Kerry Fish at the time, over the years it became known as Quinlan's and in 1996 Michael and his eldest son, Liam, bought out the shareholders so it was most definitely Quinlan's. At that time they were exporting a lot of Mackerel and Herring all over the world  to such places as Japan, Nigeria, Egypt and they also had their own fishing trawlers. While some of the catch made decent money in Spain and throughout Europe, some didn't and these species were also favoured by the Irish public so in 1990 the team decided to open some wet fish shops – they have 6 in total now – so they could add value in that way and they were and still are very successful. Following on from that they decided to open Fish n chip/Seafood bars – they have 6 of these as well!! - and again these are a great success with access to their own catch making the supply chain very short. While they still export quite a lot of seafood such as Prawns, Monkfish and Sole all over Europe Smoked Salmon has been the product that has stood the test of time and with several Great Taste and Blas Na hEireann awards, they take immense pride in selling and delivering it all over the Globe. They have built up a super loyal customer base and as Christmas approaches they feel so lucky to have a handsome repeat customer base. The business has now been fully passed down to the second generation of Quinlan's with brothers Liam, Ronan and Fintan, all at the helm. Given the amount of time this man spends travelling the globe, I am delighted to have sitting in front of me, Liam, Michael's eldest son. His main objective in the business is to seek opportunities to continually grow and expand the company. He also ensures that every customer is supplied with the freshest of fish and responds to their comments and suggestions, as part of the company's policy to ensure ongoing customer satisfaction. I think we are in for a mouthwatering discussion! This is the 41st episode with guest Liam Quinlan, Group MD, Quinlan's Kerry Fish, in the Davy podcast series 'Everyday Business with Aidan Donnelly'.

Hideki and Mayumi's Grilled Mackerel Radio (1)

Hideki and Mayumi's Grilled Mackerel Radio

It's not often we hear about a silver lining when it comes to the big 'C' word. But for our extraordinary guest today, Sophie Archer (on Masterchef The Professionals, no less), a blood cancer diagnosis catalysed her transition from high-power lawyer to powerhouse private chef - her true and unwavering passion.Today, we're dining out on the formidable force of good food. Sophie is serving up her tricks of the trade on how to ensure your body (skin included, of course) is nourished, protected, and indulged with a colourful, delicious, mindful, and importantly, affordable approach to your diet. Pens down, forks out - here's how to eat your way to great (skin) health. Hosted on Acast. See acast.com/privacy for more information.

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I discovered this track on a WB compilation set named “My Mind Gets High”, and boy… upon hearing this cut did I ever started experiencing flashbacks. In 1968, The Holy Mackerel was explicitly created as a vehicle for young, up and coming singer-songwriter Paul Williams, whose heavily processed vocal, along with the sitar, places this psychedelic artifact squarely into its late 60s time zone, and although I didn't start my hallucinogenic experiments until a bit later (around 1970), Wildflowers sonic acid bath trips me out nostalgically. Paul Williams became a household name in the 1970s when his elfin voice and tiny stature captured America's imagination on tv, radio, and film. It didn't hurt that he had a prodigious songwriting talent, too: (We've Only Just Begun; Old Fashioned Love Song, etc). His brother, Mentor - also a songwriting Colossus (Drift Away) was recruited for his sibling's manufactured band, as well - it was a hastily, and often reassembled group of rotating membership, which only lasted about a year or so. Interestingly, Paul didn't write this tune; it was penned by bassist Bob Harvey, who later worked for Elvis - and, indeed, it lacks the sentimental tendencies of its lead singer's writing. This is more of a mood piece, which perfectly captures that moment when the acid starts to come on. Sublime. 

Environment and Climate Change Canada still investigating mysterious doughy substance found on a Placentia Bay beach + Ship Harbour resident Stan Tobin says after remediation work, capelin seem to be returning to a local beach + Oceana scientist Rebecca Schijns says DFO's mackerel rebuilding plan is a positive step forward for the future of Atlantic fisheries.

Interview onboard the Condor, part 2! Todays interview is part 2 from our Whitsundays Sail x Spear trip with Salt Sessions Freediving! Join us after a few brews as the crew chat about the trip, highlights & lowlights and everything in between. Hear reviews and feedback from the crew after spending a few days in a yacht together, what it's like to spearfish on pristine reef, hunting new species and making memories and friendships that will last a lifetime. To sum up the episode Nick puts it best: "...get up to 10 years experience in 4 days". Visit SpearfishingCourses.com.au to put your name down for the next Sail x Spear trip! Important times 00:13 Intro 05:30 Welcome back aboard the Condor! 10:30 Who should go on this trip? 13:05 Beth and Jo the Spear Sisters! 18:55 Sore ears 22:00 "Friendly" banter and the Tusky story 28:50 Trout Slayer 29:45 Sharing the fish or not 31:20 Diving with new buddies 35:30 Beth chowing the Lobster leg 37:55 "...get up to 10 years experience in 4 days" 39:25 Ron and pack hunting 47:40 Flashing for Mackerel 50:35 Adam and his trout 54:25 Jo and the Barracuda 57:25 Tim, Tony & the bullsharks 01:00:30 Captain Crispy 01:03:00 Felix the GT hunter 01:11:30 Don't pass up on day 1 what you wouldn't pass up on day 5 01:14:15 Reviews from the crew 01:18:10 Dan doesn't escape 01:23:25 GT fun 01:27:30 Thanks everyone! 01:27:40 Outro Listen in and subscribe on iOS or Android Important Links Noob Spearo Partners and Discount Codes | Get Spear Ready and make the most of your next spearfishing trip! 50 days to better spearfishing! . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) | 10% off for listeners with code: NOOBSPEARO | Get 10% off Sharkshield Technology | Freedom7 or Scuba7 enter the code NOOBSPEARO | ‘Spearo Dad' | ‘Jobfish Tribute' | 99 Spearo Recipes use the code SPEARO to get 20% off any course 28-day Freediving Transformation | Equalization Masterclass – Roadmap to Frenzel | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary

Kevin and Drew took their lumps in week 3 and look to right the ship as the head into week 4. Who the hell can you trust in the NFL? The Kanas City Chiefs and the Refs, thats who.

Jon Gower is in Aberaeron, Ceredigion, to explore how mackerel (and other fish) have shaped the people and landscape. Jon joins the pretty harbour town's annual mackerel festival, where the humble mackerel is given thanks at the end of its season with a funeral procession, complete with wailing widows, a blessing from the local reverend Dilwyn Jones and, most years, a sunset cremation on the beach. Here, Jon meets local townsfolk to hear how fishing connects the generations far back in their families and how livelihoods, mackerel populations and the landscape of this town are changing with the climate crisis. Jon also speaks to Elinor Gwilym from the Cymdeithas Aberaeron Society, who talk about how the charming aesthetic of the town is influenced by its connection to fishing, with the colourful harbour houses originally built for sea captains. Producer: Eliza Lomas for BBC Audio, Bristol

Did you know that some sharks can keep parts of their body warm to allow them to move faster, swim for longer, see more clearly and think better?? Or, that basking sharks have a gigantic heart?! This week we are diving into the fascinating world of shark physiology and anatomy to learn about a special trait only found in a handful of species: regional endothermy. To take us on this journey of discovery we are joined by Dr Haley Dolton, marine biologist specialising in the physiology and ecology of large, regionally endothermic fishes! Shownotes: www.saveourseas.com/worldofsharks/podcast  You can follow Haley on X/Twitter (@haleydolton) or head to her website, www.haleydolton.com You can find out more about us by heading to www.saveourseas.com, or following us on social media. We are @saveourseasfoundation on Instagram and TikTok, and @SaveOurSeas on X/Twitter.   

In this episode of 5 O'Clock Apron Podcast Claire cooks with fish merchant Robin Turner. Robin's family have been involved in the Cornish fishing industry for 5 generations and what Robin doesn't know about fish isn't worth knowing. Learn how to select the freshest fish, how fish change with the seasons, and what Claire will need to do if she wants to catch a mackerel. The podcast is recorded on the beach at Mousehole, near the South West Coastal Path, and attracts the attention of passers-by intrigued to see the pair cooking such delicious food in the sunshine on a camping gas stove. Robin cooks an old and locally famous dish of Mackerel with 'Cat's Whiskers' sauce. Intrigued? We certainly were! This podcast is a brilliant listen for anyone heading to the seaside this summer, and for those who want to know more about fabulous local Cornish produce. Thank you Robin for sharing your colossal knowledge of fish.Recipe:Serves 22 mackerel filleted 200mls double cream1 heaped tsp mustard powder1 tbsp apple cider vinegar Salt and pepper, to taste Splash of oil, to cook the fishRobin served this with some pink peppercorn and kombucha pickled radishes Baguette or some boiled potatoes, to serve Get a good pan hot over a high to moderate heat. Add the mackerel fillets skin side down, giving them a gentle press to stop them curling up - see reel. Cook for around 2 - 3 minutes then flip and cook 30 secs to 1 minute on other side (depending on thickness of fillets). In a separate saucepan, add the mustard powder and vinegar and mix together, over a low heat add the cream and season well with salt and pepper to taste, warm through and serve the Cat's Whiskers Sauce alongside the fried mackerel immediately. Hosted on Acast. See acast.com/privacy for more information.

Josh Homme was born in Joshua Tree and grew up in Palm Desert, California. He founded Queens of the Stone Age in 1996 and is the lead singer, primary songwriter and guitarist in the band. Josh is one of the music industry's most prolific collaborators. Alongside Queens, he formed the supergroup Them Crooked Vultures in 2009 with Dave Grohl (Foo Fighters) and John Paul Jones (Led Zeppelin), and has produced music for Arctic Monkeys, Iggy Pop, Lady Gaga and many more. Queens of the Stone Age released their latest album, In Times New Roman, in 2023. To mark the final episode of the series, Angela makes some extra-special dishes for Josh, while Nick mixes his favourite cocktail, a Corvette Summer. To start, Angela prepares bone marrow and a parsley salad, a recipe from chef Fergus Henderson's book Nose to tail eating: A Kind of British Cooking. For main, it's grilled mackerel, beetroot and red onion salad, and this meal is paired with a delicious La Perrière Pouilly-Fumé Loire by the experts at Waitrose. Josh Homme is about as rock and roll as it gets, and Nick and Ange probe him on his backstage habits and what he likes on his rider. Josh talks about his treasured 15-year friendship with the late Anthony Bourdain, and shares the hilarious comment Elton John made to him before taking to the stage for the final time in his career at Glastonbury 2023. 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 when we're back for series 6 in September. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of 5 O'Clock Apron Podcast Claire cooks with RNLI lifeguard Gavin Philpotts. The podcast is recorded in the sand dunes above Sennen Beach, just below the lifeguard hut. With the sun shining bright and the lifeguard's radios in bleeping distance, Claire and Gavin carve a space to cook with a lifeguard rescue board as their work surface. Claire arrives with some mackerel bought that morning in Newlyn and the pair get busy preparing a tabbouleh to go alongside, Gavin also contributes some roasted beets which he brought from home that morning. With the iconic 90's TV series Baywatch as Claire's reference for all things lifeguard, coupled with the countless lifeguards Claire and her family spot on Cornish beaches each summer, meeting and cooking alongside Gavin was a real highlight. We talk saving lives, long distance swimming, rip currents, weever fish and where lifeguards go in the wintertime.Huge thanks to RNLI for covering Gavin as he cooked with us, after all lifesaving can never stop, for whatever the reason, my podcast included.Find out more about the RNLI and Sennen beach here: Sennen Beach - RNLI Lifeguarded Beach in CornwallFollow Claire at 5 O' Clock apron on Instagram: https://www.instagram.com/5oclockapronMake this recipe. It is the very essence of summertime in Cornwall via The Levant.Serves 22 mackerel, filleted 2 tbsp olive oil to fry and 3 -4 tbsp olive oil for the dressing50g bulgar wheat, soaked in boiling water for 15 mins then drained 1 cucumber, diced small4 spring onions1/2 - 1 green or red chilli, finely diced 1/2 red onion, finely diced Around 20 cherry tomatoes, diced small 1 clove garlic, finely grated Big bunch of mintBig bunch of pulses Fruit, any or all, I'm using in season 3 ripe apricots, diced small 1 lemon, 1/2 juiced, 1/2 cut into quarters to serve1 - 2 tbsp pomegranate molasses 1/2 - 1 tsp dijon mustard (Gavin's inclusion)Pinch of ground cuminPinch of ground cinnamon Beetroots, roasted with salt in tin foil until soft, chopped into quarters Seasoned yoghurt, to serveMethod;Make the tabbouleh first. Get all the salad ingredients in a bowl and make the dressing by mixing together the mustard, pomegranate, lemon juice, garlic and olive oil and season well with salt and pepper. Dress the tabbouleh and let it sit for at least 10 minutes before serving. Get a good pan hot over a moderate - hot heat. Add 2 tbsp of olive oil and heat until just shimmering. Add the mackerel fillets skin side down, giving them a gentle press to stop them curling up. Cook for around 2 - 3 minutes then flip and cook 30 secs to 1 minute on other side (depending on thickness of fillets). Serve the fried mackerel with the tabbouleh, roasted beets and seasoned yogurt. Hosted on Acast. See acast.com/privacy for more information.

Despite the many shoutouts, this episode is NOT sponsored by The New Dewaniam curry house, but we do have a great time saying the name over and over. Meanwhile, Catherine has been to a new ballet based exercise class and we solve an inept boss dilemma...TOUR TICKETS: www.trustyhogs.com/tourThank you so much for listening!Support us at www.patreon.com/TrustyHogs for exclusive bonus content, merch, and more!Trust us with your own problems and questions... TrustyHogs@gmail.comPlease give us a follow @TrustyHogs on all socialsBe sure to subscribe and rate us (unless you don't like these little piggies - 5 Stars only!)Thank you to our Patreon supporters...EXECUTIVE PRODUCERS: Guy Goodman / Simon Moores / Annie Tonner / Stefanie Catracchia / Oliver Jago / Anthony Conway / Neil Redmond / Madeline Quinne / Grace O'Reilly / Jay SPRODUCERS: Richard Bicknell / Elle / Richard Bald / Harald van Dijk / Tim & Dom / David Walker / Rachel R / Sadie Cashmore / Claire Owen-Jones / Jess & Nick / Sarah & Molly / Raia Fink / Cordelia / Rachel Page / Helen A / Tina Linsey / Graham Marsh / Amy O'Riordan / Abbie Worf / Matt Sims / Luke Bright / Leah / Kate Spencer / Tristin / Liz Fort / Taz / Anthony / Klo / Becky Fox / Dean Michael / Sophie Chivers / Carey Seuthe / Charley A / KC / Aussie Steph / Jam Rainbird / Nathan Smith / Amanda McCall / Tamsyne Smith-Harding / Hannah JWith Helen Bauer (Daddy Look at Me, Live at the Apollo) & Catherine Bohart (Roast Battle, Mock the Week, 8 Out of 10 Cats)FOLLOW HELEN, CATHERINE & ANDREW...@HelenBaBauer@CatherineBohart@StandUpAndrew Hosted on Acast. See acast.com/privacy for more information.

Today on Mise En Place we're joined by Twisted co-founder and recipe book writer Tom Jackson to discuss his awesome new book 'Cool Pasta: Reinventing The Pasta Salad', plus we hear about how he started the biggest food media company in the world. We also reveal what you should be cooking this weekend, why Amsterdam's vending machines are worth visiting, the joys of Eel Sashimi, we discuss why Mackerel is currently on every menu plus of course the usual sections of; Plate Peeves, The Go-To Hall of Fame and of course we try to tackle your questions! --------- If you're enjoying the podcast, please give us a 5 star rating and leave us a comment, and share us with anyone else you feel will enjoy the show! Buy Tom's incredible book here - https://www.amazon.co.uk/Cool-Pasta-Reinventing-Salad/dp/178488572X

Salt Life team members Ryder and Lana Walding talk with host Kieran Anderson about their fishing trip to Melbourne, Florida where they caught Snook, Mackerel, Snapper, and Jacks. Topics discussed in this episode with Ryder/Lana:·       Ryder and Lana's background·       Details about their recent fishing trip to Florida·       Catching snook, mackerel, snapper, and jacks·       Fishing gear, equipment, and bait·       East coast vs west coast fishing·       Other upcoming tripsFollow Kieran Anderson on Instagram at https://www.instagram.com/kieranand3rson/Follow Ryder and Lana Walding on Instagram at https://www.instagram.com/chasinsalt/Follow Salt Life on Instagram at https://www.instagram.com/realsaltlife/Shop Salt Life apparel at www.saltlife.com

National treasure and proud Bristolian Stephen Merchant struck gold when he collaborated with Ricky Gervais on a little comedy series called The Office in the early 2000s. Buoyed by their TV success, Stephen and Ricky branched out into a brand new medium and became one of the pioneers of podcasting. The Ricky Gervais Show became the most downloaded podcast in the world at the time, securing them a spot in the Guinness Book of World Records. Stephen has won three BAFTAs, two Golden Globes and a Primetime Emmy for The Office and The US Office. He is here to talk about series three of his excellent BBC and Amazon Prime comedy The Outlaws, which is out now. Stephen Merchant loves fine-dining and smoked food and so is very keen to sample Angela's smoked mackerel with spinach baked eggs. The experts at Waitrose pair the meal with a delicious Le Bijou Rosé de Sophie Valrose Coteaux de Béziers, Languedoc This episode of Dish is one of our funniest yet; Stephen has Nick, Angela and the crew laughing all the way through brunch. Listen out for hilarious anecdotes on family holidays, oysters and why his Order of the British Empire is overdue.  Just so you know, our podcast might contain the occasional mild swear word or adult theme. 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 Learn more about your ad choices. Visit podcastchoices.com/adchoices

So, you think you know fish? As a professional chef, I have encountered various instances where mislabeled fish is prevalent in the culinary industry. Although my extensive experience has given me an advantage, the average consumer may be less fortunate. It is disheartening to witness individuals unknowingly paying for fish that is not what they intended to purchase. Therefore, we must remain vigilant and educate ourselves on the fish we buy. Additionally, choosing establishments that prioritize transparent labeling and sourcing is crucial to ensure that we can relish our seafood dishes without any unpleasant surprises. In supermarkets, it is expected to come across mislabeled fish, such as tilapia, frequently passed off as more expensive white fish like snapper or sole. Tilapia is a mild-flavored fish usually raised on farms and is not as costly as other white fish, hence the mislabeling. On the other hand, Escolar is sometimes sold as "white tuna" or "butterfish," but it is not a type of tuna. This deep-water fish is highly prized for its buttery texture and rich flavor. Still, some people may experience digestive issues after consuming it, making it essential to know what you buy. Catfish is another fish occasionally labeled as mild-tasting whitefish to increase its price. This common fish in the southern United States is often used in dishes like gumbo and jambalaya. Its mild flavor and tender texture make it an excellent choice for your next fish fry. Pangasius, a catfish, is commonly raised in Vietnam and Thailand and sometimes sold as "basa" or "swai." Still, it may be labeled as a different, more desirable fish. It is a mild-flavored fish frequently used in fried dishes. Haddock, a white fish commonly found in the North Atlantic, can sometimes be substituted for cod. This fish has a slightly sweet flavor and flaky texture, making it a top choice among seafood enthusiasts. Mackerel, a fatty fish known for its strong, distinct flavor, is sometimes misrepresented as other types of fish, like king mackerel, sold as Spanish mackerel. Red snapper, a popular fish in the Gulf of Mexico known for its firm, white flesh, and mild flavor, is frequently replaced with cheaper fish varieties, such as tilapia or rockfish. Despite being less prone to mislabeling or substitution than other species, salmon and tuna remain subject to such errors. Various factors can contribute to the confusion surrounding these two fish, from their physical similarity to other species to the challenges of accurately identifying them through visual cues alone. When purchasing fish, it is crucial to make informed decisions. Consider opting for supermarkets or fish markets with a solid reputation for accurate labeling and sourcing practices. Inquire about the fish's origin and species from the fishmonger or store staff, and look for labels such as MSC (Marine Stewardship Council) or ASC (Aquaculture Stewardship Council) to ensure that the seafood you buy is responsibly sourced and sustainable. Please familiarize yourself with the visual characteristics of the fish you want to buy, such as color, texture, and size, and consider buying whole fish as they are generally more comfortable to identify. Use seafood guides or apps that provide eco-friendly information and advice on sustainable fishing practices to make intelligent purchase decisions and maximize your investment. More podcasts by Chef Walter --- Send in a voice message: https://podcasters.spotify.com/pod/show/walter-potenza/message

Thanks to Seeking Alpha for sponsoring this episode! Get $50 OFF when you sign up for a limited time: ⁠⁠⁠⁠⁠⁠⁠⁠⁠https://seekingalpha.me/younginvestors⁠⁠⁠⁠⁠⁠⁠⁠⁠ In this week's episode, we discuss the latest U.S. inflation data, SBF trading Mackerel in prison, the commercial real estate crisis and TikTok facing aban in the U.S. Now available on YouTube, Apple Podcast, Spotify & most other platforms! Spotify: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://open.spotify.com/show/2caCydo...⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Apple: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://podcasts.apple.com/au/podcast...⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ★ ★ OUR CHANNELS ★ ★ Hamish: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/hamishhodder⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Brandon: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://www.youtube.com/channel/UCvSX...⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ★ ★ FOLLOW US ★ ★ Instagram (Hamish) ► hamishhodderofficial Instagram (Brandon)► new.money.official Brandon van der Kolk is authorised to provide general financial product advice in Australia and is an Authorised Representative ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#1305795⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ of Guideway Financial Services Pty Ltd, AFSL ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠#420367⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Any advice is general & does not consider your financial situation, needs or objectives so consider whether it's appropriate for you. Read Brandon's FSG available from guideway.com.au/NewMoney.pdf. Past performance is not a reliable indicator of future investment returns.

We talk Big Gamel Eats! // Jeremy Bringardner is here from Mendocino Farms to talk about their new locations in Seattle and our collaboration on a Bristol Bay Wild Sockeye Salmon Roll // Loretta challenges us with her Shortcut, or Scratch? segment on….Salsa // We talk through one of Thierry’s winter recipes on Simple to Spectacular! // Mackerel with Tomato Confit and Caper Vinaigrette followed up by Pink Grapefruit and Vermouth Sorbet // Chef Sohla El-Waylly is here to talk about her new Book "Start Here – Instructions for Becoming a Better Cook" 

The end of debate. An anti-American America. If things seem a little crazy right now, it's because... They are! 

After the team takes a break from homework to watch the Sentai that the show is adapting, Elsa turns a beloved children's' TV character into a monster.

After the team takes a break from homework to watch the Sentai that the show is adapting, Elsa turns a beloved children's' TV character into a monster.

The Two Bobs episode 237 for Monday, December 25, 2023: What are The Bobs drinking? Rob enjoyed a Ginger Snap Darkness from Surly. https://surlybrewing.com/beer/2022-ginger-snap-darkness/  Robert nursed a Buddy's Spaghetti Breakfast from Trouvaille Brewing Company. https://untappd.com/b/trouvaille-brewing-company-buddy-s-spaghetti-breakfast/5641270  Follow us on Untapped at @RobFromTTB and @lowercaserobert or we'll charge you for Christmas dinner. This week's CRAZY NEWS has criminal immunity, unlike next year's GOP Presidential candidate. Florida Man® burglarized a home after the homeowner invited him in for a beer. https://www.fox35orlando.com/news/florida-man-burglarizes-house-after-homeowner-lets-him-in-for-a-beer-deputies-say  A man in Ohio got high and then forgot an important word on his demand note while trying to rob a bank. https://abc6onyourside.com/news/local/alleged-richard-hampton-canton-ohio-bank-robber-forgot-write-money-demand-note-teller-high-crack  A woman in Wales charges her family for Christmas dinner. https://www.bbc.com/news/uk-wales-67770982  A middle school in Oregon went into lock down after a dog shit bag dispenser was mistaken for a grenade. https://www.koin.com/news/oregon/grenade-like-dog-poop-bag-dispenser-causes-scare-at-mcminnville-middle-school/  Gen Z, the most snowflake of all the currently living generations, faces so many anxieties that they're incapable of handling. Here are 13 of them! https://babylonbee.com/news/menu-anxiety-and-13-other-very-real-anxieties-gen-z-faces  Please share the show with your friends, and don't forget to subscribe! Visit www.thetwobobs.com for our contact information. Thanks for listening! Leave us a message or text us at 530-882-BOBS (530-882-2627) Join us on all the social things: Follow us on Twitter Check out our Instagram Follow Rob on Untappd Follow Robert on Untappd The Two Bobs Podcast is © The Two Bobs.  For more information, see our Who are The Two Bobs? page, or check our Contact page.  Words, views, and opinions are our own and do not represent those of our friends, family, or our employers unless otherwise noted.  Music for The Two Bobs was provided by JewelBeat.  

The Presents! The Food! The Individual Strings of Tinsel!Gar and Kelli talk about The Best Christmas Memories...their own.

China number one in coffee shops… Feds may force Starbucks to open closed stores? Economy Cali drinking toilet to tap water… Bull on the tracks… Coke recall / not Zero though… New shows and a couple canceled… chewingthefata@theblaze.com Trevor to host The Grammys… Hee Haw rememberin… Who Died Today: George McGuiness 73 / Emmanuelle Debever 60 / Pedro Henrique 30 / Hasan Bitmez 53 / 1200 tons of Sardines & Mackerel in Japan… www.blazetv.com/jeffy Promo Code Jeffy… CTF Business / takeovers Holiday card idea… Game Show: What's The Lie? Contestant: Josh Kinder… Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the guys tackle one of Kevin Costners most infamous films, 1995's Waterworld.Sam and Nick discover that Jim apparently can't distinguish an accent, and Nick surprises the others with a rather bizarre epilogue.https://www.buymeacoffee.com/castarolepodcast

In today's episode of the Captain Paul Watson Foundation Podcast we will be speaking with Captain Watson and Lamya Essemlali.  Paul and Lamya will give us insight into Operation Ocean Killers, a joint campaign between the Captain Paul Watson Foundation and Sea Shepherd France against the Super Trawlers that are wiping out large schools of fish.  The Super Trawlers are enormous vessels that target Mackerel, Herring, and Blue Whiting.  These fish are important food sources for larger marine creatures like dolphins.  Because the Super Trawlers are so efficient at wiping out fish populations, dolphins have been forced to move closer to shore in search of food.  In some instances, dolphins have washed up dead on shore due to starvation.  The Super Trawlers also directly kill marine animals by trapping them in their huge nets.  This "bycatch" is largely unmonitored allowing the Super Trawlers to do as they please out at sea.  It is the goal of the Captain Paul Watson Foundation and Sea Shepherd France to bring attention to these Super Trawlers so that they can be stopped from causing further ecological damage to our planet.Support the showhttps://www.paulwatsonfoundation.org/https://shop.paulwatson.com/

In this episode of the Patrick Henningsen Show on TNT Radio which aired on November 24, 2023, Patrick talks with Matthew Russell Lee from Inner City Press and author of, “Crypto Criminal: The Conviction of Sam Bankman-Fried: As live tweeted and investigated from inside the SDNY courthouse”, with a string of crazy cases and details, including the story of the ‘Cholo' terrorism case and Sam Bankman Fried's life inside, and other angles not covered in MSM. All this and more.  More from Matt Lee: Innercitypress.com Substack.com Twitter Get a copy of Matthew's books here  TUNE-IN LIVE to TNT RADIO for the Patrick Henningsen Show every MON-FRI at 11AM-1PM (NEW YORK) | 4PM-6PM (LONDON) | 2AM-4AM (BRISBANE): https://tntradio.liv

Convicted cryptocurrency fraudster Sam Bankman-Fried has resorted to trading fish for services while behind bars in New York. Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Thank you very much to Dan for commissioning this episode!These chapters are the ones in which the Chitin Wand is finally destroyed, and this triggers a reaction in Labyrinths everywhere...including Mackerel. I talk about this a little, and the folks in the audience throw out some theories, and I'm still not sure if we get the right answer.Thank you so much to everyone for listening, and I will see you soon with a new episode!

Nick and Angela welcome a TV and radio broadcaster to DISH HQ. Sara Cox is a proud northern lass from Bolton and began her career as a model in her teens. With the chops for more, Sara auditioned for The Girlie Show on Channel 4 and didn't take no for an answer. From there, work on the wireless beckoned and she became the host of the Radio 1 Breakfast Show in the year 2000. Among other shows, Sara presented The Great Pottery Throw Down, which inspired her to write her debut novel Thrown. Sara presents Drivetime on Radio 2 and the new series of her book show, Between the Covers, starts on 6 November on BBC Two. Angela prepares Sara a dish by her friend Ravinder Bhogal - mackerel with a watermelon rojack - and the experts at Waitrose pair the meal with a Guigal Côtes du Rhône Rosé. Our threesome chat about the glory of a northern palate, Sara's passion for horseriding and why Nick simply cannot be a guest on her book show. Just so you know, our podcast might contain the occasional mild swear word or adult theme. 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

This week on the podcast, we got that FISH FRENZY! F-F-F-FISH F-F-F-FRENZY! Because we're watching the Power Rangers Dino Thunder episode "It's a Mad Mad Mackerel"! What standard will this episode set for the second decade of Ranger Danger? How does the show contradict itself so spectakerally? And is this the end for Smitty?

Join Amy and Ian as they catch up on the latest stories from up t'North.Making headlines this week is a questionable window display at a Funeral Directors, and there's a new sheriff in town in North Yorkshire.Featuring guest correspondent, Helen Bauer.Helen's stand up comedy special 'Little Miss Baby Angel Face' is available to watch on YouTube now.Want Extra! Extra! content? Join our Patreon or Apple Subscription for weekly bonus content.Got a juicy story from t'North? Email it to northernnewspod@gmail.com.Follow Northern News on Twitter @NorthernNewsPod and Instagram @NorthernNewsPodcastAnd follow Helen on Twitter and Instagram @HelenBaBauerRecorded and edited by Aniya Das for Plosive.Artwork by Welcome Studio.Photography by Jonathan Birch. Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

We double-dip to close out our exploration of Les Claypool & The Holy Mackerel Presents Highball With The Devil by discussing the two instrumentals at the end. Me and Chuck features guitar great Charlie Hunter on one of Les's guitars, and Carolina Rig lays down a dirty groove underneath a fishing program that Les captured from his television. Two disparate tracks that reveal the brilliant musicianship of the principles, albeit in different fashions. Were you aware that Carolina Rig dates back to 1991? We have its original incarnation - check it out. Get involved:InstagramTwitterEmailBurn your money

Granny's Little Yard Gnome is a little plaster gem hidden near the end of the record, but it hasn't escaped the watchful eye of Primus Tracks. We discuss what makes this one of the more complete tracks on the album, and sample its surprisingly rich live history. Get involved:InstagramTwitterEmailBurn your money

This is a strange track, but in a different vein from the previous three; for the first time ever on a Les Claypool-fronted record, someone other than Les is on vocals! Perhaps the presence of Henry Rollins is why this track feels so out of place, but there are redeeming qualities - mostly, knowing that you're a marked man, no matter where you are. Enjoy!Get involved:InstagramTwitterEmailBurn your money

Another Holy Mack track, another heavy! This time, Bruce Swenson joins us to discuss Cohibas Esplenditos and its unabashed star, Mirv Haggard. Bruce crewed for MIRV for many years, and met Soya on the Holy Mack tour. Great stories abound as we hear about the recording of this track, reveal the identities of the subjects of this tune and relive some moments from the Holy Mack tour. Plus. Frankie learns about cigars!Get involved:InstagramTwitterEmailBurn your money

What Calling Kyle begins, Rancor continues: madcap adventures in home-studio recording with Les Claypool. Soya relives some Mackerel tour moments via the live cuts of this track, which introduced Brain as the new Primus drummer, and everyone had time to show off their wackiness. Do it up!Get involved:InstagramTwitterEmailBurn your money

Rob Lowe revisits his chat from 2022 with Hollywood's nicest man, Henry Winkler! On today's episode you will hear all about The Fonz jumping the shark, Henry's children's books, HBO's Barry, and what might happen if Rob and Henry pivoted to improv. Got a question for Rob? Call our voicemail at (323) 570-4551. Yours could get featured on the show!

Perhaps the most bizarre of them all, Calling Kyle seems to be Les Claypool channeling his inner Residents, or simply letting his id run wild. Soya recalls the vibe around this track, and Frankie has insight on the otherwise indecipherable lyrics, as well as killer live cuts. Get involved:InstagramTwitterEmailBurn your money

Track 4 of the Holy Mackerel record showcases Mirv's surf guitar prowess, and this tune became a live favorite of the Holy Mack crew on the 1996 tour; deservedly so, and letting Mirv run wild is always a good thing. We jog Soya's memory and get some nuggets about the drum sound, Mirv's approach, and Frankie has some massive live cuts. Get involved:InstagramTwitterEmailBurn your money

For the track Highball With The Devil, we needed a heavy, and Soya delivered with the legendary Adam Gates, who contributed backing vocals to the tune. Adam talks about the track itself, a bit about Precipitation, and the recording/sound philosophy of the Holy Mackerel record. Plus, we wind up Soya and Adam, then let'em go with some tour stories. Check out the Primus Tracks Patreon for the extended cut (and video) of the episode - over 30 extra minutes with Adam!Get involved:InstagramTwitterEmail

Track 2 of Les Claypool & The Holy Mackerel Presents Highball With The Devil is the first two title tracks. For this one, Les brought in Jay Lane on drums, and Joe Gore & MIRV for guitar parts. It's one of the more complete tunes on the record, and reflects the spirited approach to this DIY project. Matt Hunter and Soya join to discuss the instrumentation and the mostly obtuse lyrics, plus live cuts from different eras, as this one spans many bands. Get involved:InstagramTwitterEmailBurn your money

Mike Schur joins us for his Stat of the Day, has his joke interrupted, and dives into everyone's favorite memory: The Don Denkinger Call. Then, we discuss the Shipping Container dads at MAS Miami, Stu won't give Jalen Hurts or Jason Kelce their rightful credit, and Al Michael's incredibly white exclamation. Plus, the crew tries to get to the crux of the issue with the NIL landscape as the Wild West and the potential negative ramifications as the transfer portal is overloaded. Learn more about your ad choices. Visit megaphone.fm/adchoices