Podcasts about minced

Mon podcast t'apporte de l'aide ? -> Tu peux m'aider à ton tour en faisant un don juste ici -> Laisse moi 5 belles étoiles sur Spotify et Apple Podcast afin de me soutenir et me donner le boost pour continuer! Cela permettra aussi à de nouvelles personnes de me découvrir et de profiter de mes outils! 

This week the boys discuss Phil Collins' masterpiece 'Tarzan', Mr. Beast and the golden age of DVDs, accompanied by some awful wackaging, tat, and an important message for all listeners.BonusPod coming this Friday on Patreon! Get bonus BudPod on Patreon! Hosted on Acast. See acast.com/privacy for more information.

It's the What Ya' Got Cookin'? Thanksgiving edition, a beloved tradition here on Midday, going all the way back to 2016. Tom talks with John Shields, owner of Gertrude's at the Baltimore Museum of Art and Damian Mosely of Blacksauce Kitchen. The two chefs talk with Tom and the Midday callers about cooking tips and food faux pas for folks preparing tomorrow's big meal. We also get a special check-in from Tom's mom, Rosemary Hall.   Jo-Jo's Curried Crab Dip (Gertrude's Recipe) Ingredients (8 servings): 1/2 cup of Dried currants 1 lb of Cream cheese 2 tbsp of Madras Curry Powder 2 tbsp of Mayonnaise 1/3 cup of Coconut Milk 1/3 cup of Minced green onions or chives 1/3 cup of finely diced Red bell pepper 1 lb of Lump or Claw Crab meat 1 pack of Melba rounds, Water crackers or Ginger snaps.   Directions: Preheat oven to 350 degrees Fahrenheit. In a small bowl place the currants and just enough water to cover. Let stand for 15 minutes. Drain, but reserve 2 tablespoons of liquid, and put the currants aside.  In a large bowl combine the cream cheese, curry powder, mayonnaise, coconut milk, green onion, and red bell pepper. Beat until smooth and somewhat creamy. Mix in the crabmeat, currants, and 2 tablespoons of the reserved currant liquid.  Transfer the mixture to a greased casserole dish and bake for 25 to 30 minutes. Serve hot or warm with Melba rounds, Water crackers, or Ginger snaps.   Chocolate Bourbon Pecan Pie (Gertrude's Recipe) Ingredients (1-9 Inch Pie): 1 Pie Crust 3 Eggs 1/2 cup of Sugar 1/2 cup of Brown sugar 1 cup of Karo syrup 2 tsp of Vanilla extract 1/2 cup of Melted butter 2 tsp of Flour 2 oz of Unsweetened chocolate, melted 1 1/2 oz of Semi-sweetened chocolate, melted 1/4 cup of Locally distilled bourbon 1 1/2 cup of Pecan pieces (per pie)   Directions: Preheat oven to 350 degrees Fahrenheit. Cream eggs and sugar together. Stir in the Karo syrup, vanilla, butter, and flour, Mix well. Add chocolate and bourbon. Spread pecan pieces around the bottom of each pie crust. Pour in filling and gently mix into the nuts. Bake for about 45 minutes to 1 hour, or until puffy and set. Cool and serve.   Rosemary Hall's Fresh Cranberry Relish Tom's Mom makes this delicious cranberry concoction, which Tom and his Mom first learned from James Porterfield, a friend in Ithaca, NY. Ingredients: 1lb Cranberries 1/2 cup of White granulated sugar (Tom uses 1/4 of a cup) 1/2 cup of Firmly packed brown sugar (Tom uses 1/4 of a cup) 1 cup of water   Directions: Grab a pot and bring the cranberries and sugar to a boil and cook for 10 minutes. When cool, mix in: 2 tbsp of Horseradish 2 tbsp of Dijon mustard Serve over Cream cheese as an Appetizer, or eat it as a side with Turkey, Chicken, or Pork.   Sweet Potato Biscuits (Blacksauce Recipe) Ingredients: 4.75 lbs of All-purpose flour 7 tbsp of Baking powder 4 tbsp of Sugar 2 tsp of Salt 1.75 lb of Cold butter, cut into parts 1 lb of a Peeled Sweet potato 64 oz of Buttermilk 2 oz of Heavy cream 2 tbsp of Turbinado sugar   Directions: Preheat convection oven to 400°F. (if you're using a conventional oven, then 425°F). Line two half-size sheet pans with parchment paper. Measure dry ingredients (flour, baking powder, sugar, and salt) into a stainless steel bowl. Using a knife and sanitized cutting board, cut the butter into 1-ounce cubes. In small batches, pulse the flour mixture and butter in the bowl of a food processor until the mixture resembles a coarse cornmeal. Return mixture to stainless steel bowl. Add roasted sweet potato to the food processor; pulse in the buttermilk. Make a well in the center of the flour & butter mixture; using a stainless steel spoon, fold in sweet potato buttermilk mixture just until the dough comes together. Turn out the biscuit dough onto dry, lightly floured work table; bring together and knead twice. Flatten the mound of dough, with hands or rolling pin, to two inches in height. Cut biscuits using 2” biscuit cutter, and place next to each other on sheet pan. Bake for 9 minutes in full size electric convection oven Remove biscuits from the oven and, working quickly, brush the tops with heavy cream and sprinkle with turbinado sugar. Return to the oven and bake for 9 more minutes in full size electric convection oven. Remove pans from oven and place onto bun rack to cool.   Email us at midday@wypr.org, tweet us: @MiddayWYPR, or call us at 410-662-8780.

Eine Methode zur operativen Knorpeltherapie bei der Knorpel aus dem Kniegelenk direkt während der OP zerkleinert wird und als Paste zur Behandlung eines Knorpelschaden reimplantiert wird hat in den letzten Jahren zunehmend Verbreitung gefunden. Dieses Verfahren wird als "Minced Cartilage" Behandlung bezeichnet und ist in aller Munde. Wie das Verfahren funktioniert und was es dazu zu sagen gibt, darüber unterhalten wir uns in Folge 51 von Listen2Science.

St Georges School Class of 2024 - Liam - Thai Minced Chicken Salad

Sometimes, a dish needs a little sauce to take it to the next level. But sauce-making can be a finicky art. We hear kitchen tips and tricks from Ashley Boyd, food writer and founder of Pink Owl Kitchen, whose new cookbook is called, 50 Recipes for Drizzly, Dunk-able, Go-To Sauces to Elevate Everyday Meals. APRICOT MISO GLAZE RECIPE (taken from book):Glaze CHICKEN, SALMON, PORK TENDERLOIN, or PORK CHOPS with this sauce. The sweetness of the apricot and the saltiness of the miso is a match made in heaven! Ingredients:1⁄2 CUP [150 G] APRICOTPRESERVES1⁄4 CUP [70 G] WHITE MISOPASTE2 TBSP RICE VINEGAR2 TBSP LOW-SODIUM SOYSAUCE1 TBSP SRIRACHA2 GARLIC CLOVES, MINCED2 TSP ORANGE ZEST Add all the ingredients to  a medium saucepan, stir to combine, and cook the sauce over medium heat for 3 to 5 minutes, or just until it begins to simmer. Remove from the heat and let cool for about 10 minutes before using as a glaze. Apple cider vinegar can be used instead of rice vinegar. Refrigerate in an airtight container for up to 7 days   *This episode is guest-hosted by Kousha Navidar  

Minced Garlic Question & Del Taco Fry's or Chic Fila Fry'sSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

JESUS never MINCED words when He spoke and He NEVER lied. JESUS told the RELIGIOUS JEWS who rejected HIM that IF GOD were their FATHER then THEY would LOVE HIM. (John 8:42) Why? BECAUSE GOD is the one who sent HIM!) That verse is NOT limited to the Jewish people who rejected HIM, but that would apply to ALL people wo say that they LOVE GOD but REJECT Jesus as LORD and SAVIOUR!

Eric Laser Tags and Jon's bees are (mostly) alive; arrests in a 400m crypto heist that may or may not have been from FTX, and the FBI cleans up old routers infected with a PRC botnet; a Chinese company announces new hyperloop speed record, and the winners of the Scrollprize demonstrate extracting text from papyrus charred by Vesuvius. 0:00 - Intro 10:01 - SIM Swap Heist Arrests 15:05 - PRC Botnet Disruption 22:47 - Hyperloop Speed Record 25:37 - Scrollprize Achieved

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

CMA'S 2023 New Artist of the Year, Jelly Roll, and his equally impressive wife, Bunnie, come over for a double date with me and LeeAnn. I'm making some sexy homemade pasta with a trio of sauces to sample – one with scallops, one with rabbit, and a vodka sauce that's got Jelly drooling. The obnoxiously thick pasta, however, is a different story | Something's Burning | S3 E14 Follow Jelly Roll: https://www.instagram.com/jellyroll615 Follow Bunnie: https://www.instagram.com/xomgitsbunnie This episode is brought to you by Hello Fresh. Use code BURNINGFREE for FREE breakfast for life at https://www.HelloFresh.com/burningfree This episode is brought to you by Manscaped. Get 20% Off and Free Shipping with the code BURNING at https://www.Manscaped.com This episode is brought to you by Eight Sleep. Get $200 off plus free shipping on the high tech Pod 3 Cover when you use my link https://www.eightsleep.com/burning This episode is brought to you by DraftKings. New customers can bet just $5 to get $200 INSTANTLY IN BONUS BETS. Download the DraftKings Sportsbook app NOW and use code BURNING. https://www.draftkings.com/mobileapps This episode is brought to you by Babbel. Right now get 55% off your Babbel subscription at https://www.Babbel.com/BURNING HOMEMADE PASTA TRIO HOMEMADE PASTA * Semolina Flour * Eggs * EVOO * Fine grain sea salt 1. Make a mound of flour directly on the countertop; form a deep crater in the middle 2. Add eggs, EVOO, and salt right into the crater 3. Using a fork, break up the eggs without breaking the walls of the flour 4. Slowly work more and more flour from the mound into the egg mixture 5. Drizzle cold water around the mixture and keep mixing until a dough has formed (add water and knead as needed until the dough ball is smooth and elastic) 6. Place ball of dough in plastic bag and let rest at room temperature for 30 minutes 7. Add flour to rolling surface and roll out dough ball to super thin. From here, either feed into a pasta cutter or cut by hand. 8. Add to boiling, well-salted water; cook until al dente – time dependent on thickness of your noodles. VODKA SAUCE * Olive Oil * Butter * Minced garlic * Diced shallot * Salt and Black Pepper * Dried oregano leaves * Dried basil * Red chili flakes * Can whole peeled tomatoes (San Marzano) * Dry white wine * Heavy cream * Parmesan cheese 1. Heat oil in pan; add butter and shallots 2. Add garlic, oregano, basil, and red chili flakes 3. Add white wine to deglaze the pan 4. Crush whole tomatoes into the pot, then rest of the juice from the can; reduce heat to low and simmer for 30 min 5. Stir in heavy cream and parmesan SCALLOPS IN LEMON GARLIC SAUCE * Butter * Minced garlic * Sea scallops * Chopped fresh basil * Chopped fresh parsley * Fresh lemon juice * Salt and Pepper 1. Melt butter in skillet; stir in garlic and cook until fragrant. 2. Slice any scallops over ¾” thick in half to ensure even cooking 3. Add scallops, basil, and parsley to skillet; cook and stir gently. 4. Reduce heat to low; add lemon juice, salt and pepper RABBIT RAGU SAUCE * Cooked rabbit meat * Red wine * Chopped tomatoes * Diced onion * Diced carrot * Minced garlic * San Marzano tomatoes in can * Chicken broth * Rosemary sprig * Thyme sprig * Bay leaves * EVOO 1. Marinate chopped rabbit meat in a mixture of rosemark, bay leaves, thyme, and red wine for a couple hours 2. Brown rabbit in skillet or dutch oven; remove once fully cooked. 3. Saute onions, carrots, and garlic 4. Deglaze the pan with the wine marinade; add rabbit meat back in 5. Add tomatoes; bring to a boil, then reduce heat to simmer for an hour (thin out with chicken stock if the sauce seems too thick) Learn more about your ad choices. Visit megaphone.fm/adchoices

S5E49 Knives Templars Listeners! In this episode, Jason, Erick, Chip Odacir, and Marc are back at it in 2024! Enjoy another exciting episode. Its' unbelievable that this much fun is free for our listeners! We talk about knife topics and the joys of life! Sit back, grab a beverage and listen to the Knives Templars!  See why we are climbing the charts on your favorite podcast app or station today!  We have been heard in 37 countries. So tune in, enjoy and SUBSCRIBE to the knives templars today. Please support our sponsors   Redeemed Steel - http://redeemedsteel.com Pops Knife Supply - http://popsknife.supplies  Phoenix Abrasives - Phoenixabrasives.com   Ameribrade - https://www.ameribrade.com  The Rivers Experience - https://www.youtube.com/channel/UCdYgdTzDUMUYlqbJOiyVLQg  Pops Knife Supples - popskinfesupplies.com  Majestic Forge - Majesticforge.com  knife-wood.com  - Housemade.us -  Maritime Knife Supply - maritimeknifesupply.caom, TRMAKER - TR-Maker.com. All brought to you by Pork House Productions, Skejeggmennkniver.com, Skjeggmennknives.com, Theriversexperience.com, and Pintos Handmade Knives. (c) Pork House Group 2024 #knifemaking #knifemakingpodcast #knivestemplars #blademaking The Knives Templars are Chip Carlisle, Joey Theriot, Erick Rivers, Marc Vasallo, Don Watson and Odacir Pinto. knivestemplars.com Want to sponsor the Knives Templars and run your ads on our podcast? Email us at knivestemplars@yahoo.com. See us at https://knivestemplars.com Visit: https://skjeggmennknives.com PORKHouse Productions (c) 2023 oinky oinky oinky Final Music: Music by Oleksii Kaplunskyi from Pixabay

Welcome to the ABHE Biblical HigherEd Talk Christmas Special! Get to know your ABHE team through a series of lightning-round questions and a retelling of the Christmas story – an ABHE tradition. In this light-hearted episode, we have some fun by exploring each other's favorite Christmas traditions. From Lisa Beatty, Carol Dibble, Dave Medders, and all of us at the Biblical HigherEd Talk podcast, we wish you Merry Christmas! Join us as we discuss:  - Childhood Christmas memories [1:12]  - ABHE Christmas favorites [7:25]  - The most meaningful aspects of Christmas [21:19]  - The Christmas story tradition [28:38] To hear this interview and many more like it, subscribe on Apple Podcasts, Spotify, or our website, or search for Biblical Higher Ed Talk in your favorite podcast player. Hosted by Ausha. See ausha.co/privacy-policy for more information.

We're off to give my godson Ross Junior his Christmas present, but his old dear will already be in a fouler at the thought of me coming. Hosted on Acast. See acast.com/privacy for more information.

20231121 Herbies Community Cooking Corner Originally Broadcasted November 21, 2023, on ACB Media 5 Participants joined Herbie for another cooking adventure. This time: Janene and I collaborate to make Meatloaf and Turkey loaf. If cooking along, you will need the following: Meatloaf: o 2 pounds Ground Beef o 1 onion o 2 hamburger buns o 2 eggs o 1/3 cup Ketchup o Salt and pepper o 9 by 9 loaf pan Turky loaf: o 2 pounds ground Turkey o 2 eggs o 1 can of Diced Tomatoes (Flavor optional) o Minced onions o Basil o Oregano o Garlic o Ketchup o fresh Mushrooms o 2 slices of bread and milk o Can of tomato sauce o Muffin tin or mini loaf pans I take requests for future recipes or for you to present a cooking demo. Subscribe to the ACB Cooks email list. Email the ACB Cooks Find Herbie's Cooking Corner on YouTube Find out more at https://acb-community.pinecast.co

En este episodio especial de No Hay Tos hablamos sobre los "minced oaths" en español mexicano. - Para ver los show notes de este episodio visítanos en Patreon. - Venos en video en YouTube. - ¡Si el podcast te es útil por favor déjanos un review en Apple Podcasts! - Donate: https://www.paypal.me/nohaytos No Hay Tos is a Spanish podcast from Mexico for students who want to improve their listening comprehension, reinforce grammar, and learn about Mexican culture and Mexican Spanish. All rights reserved. Learn more about your ad choices. Visit megaphone.fm/adchoices

En este episodio especial de No Hay Tos hablamos sobre los "minced oaths" en español mexicano. - Para ver los show notes de este episodio visítanos en Patreon. - Venos en video en YouTube. - ¡Si el podcast te es útil por favor déjanos un review en Apple Podcasts! - Donate: https://www.paypal.me/nohaytos No Hay Tos is a Spanish podcast from Mexico for students who want to improve their listening comprehension, reinforce grammar, and learn about Mexican culture and Mexican Spanish. All rights reserved. Learn more about your ad choices. Visit megaphone.fm/adchoices

Joe and Isaac celebrate the start of autumn with talks of genericide.

The suggested topic we are looking at today is Minced Oaths. Not everyone is familiar with that term. It refers to using God's name in vain, but in a modified way-Gosh darn instead of God damn-that sort of thing. In dealing with this subject, I am going to give you a general overview of the third commandment before I address the specific subject of minced oaths.

The suggested topic we are looking at today is Minced Oaths. Not everyone is familiar with that term. It refers to using God's name in vain, but in a modified way—Gosh darn instead of God damn—that sort of thing. In dealing with this subject, I am going to give you a general overview of the third commandment before I address the specific subject of minced oaths.

Get ready because this week will make you think a little about psychology, and a lot about gosh darn facts!  "Insight" is where we started and only wondered 2 clicked in each direction. Drew covers everything perception, Gene teaching us about the Mirror test and Lindsay gives us all the minced Oaths would could wish for!  An AD FREE version of the episode is always available on our Patreon! Patreon: https://www.patreon.com/goaskalicepod Twitter: https://twitter.com/GoAskAlicePod Twitch: https://www.twitch.tv/schvantzi Instagram: https://instagram.com/goaskalicepodcast TikTok: https://tiktok.com/@sarawebbscience Discord: https://discord.gg/ESfW2TwY   Our music is thanks to Monday Like This by | e s c p | https://escp-music.bandcamp.com Music promoted by https://www.free-stock-music.com Attribution 4.0 International (CC BY 4.0) https://creativecommons.org/licenses/by/4.0/

935.  Ever been puzzled by the difference between "slow down" and "slow up"? Curious about how they can possibly mean the same thing (or do they)? We answer a burning listener question about why prepositions can be so darn tricky in English. Join us also as we delve into the fascinating world of minced oaths, examining intriguing words like "zounds" and "gadzooks." | Transcript: https://grammar-girl.simplecast.com/episodes/slow-up-slow-down/transcriptThe "slow down" segment was written by Susan Herman, a former U.S. government multidisciplined language analyst, analytic editor, and instructor.The "minced oath" segment was by Kirk Hazen, a professor of linguistics at West Virginia University. It was originally published on The Conversation and appears here under a Creative Commons license. Read the original article.| Subscribe to the newsletter for regular updates.| Watch my LinkedIn Learning writing courses.| Peeve Wars card game. | Grammar Girl books. | HOST: Mignon Fogarty| VOICEMAIL: 833-214-GIRL (833-214-4475) or https://sayhi.chat/grammargirl| Grammar Girl is part of the Quick and Dirty Tips podcast network.Audio engineer: Nathan SemesEditor: Adam CecilAdvertising Operations Specialist: Morgan ChristiansonMarketing and Publicity Assistant: Davina TomlinDigital Operations Specialist: Holly Hutchings| Theme music by Catherine Rannus.| Grammar Girl Social Media Links: YouTube. TikTok. Facebook. Instagram. LinkedIn. Mastodon.

It's our very first episode! We're talking to Bay Area food & travel writer Margot Seeto who helped inspire this whole dang thing. We'll talk with her about minced beef with peas—aka Peas a la Seeto at her house—and how she and Sam both had this as kids but with wildly different experiences at home. We also get into gender roles in the kitchen, cooking for our own kids, and Costco as a love language.

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/

I'm joined by my #4 and #12 best friends, Bobby Kelly and Mike Calta, for some Cuban sandwiches and locker room talk   Follow Robert: https://www.instagram.com/robertkellylive Follow Mike: https://www.instagram.com/themikecaltashow   Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning     FRIED PLANTAINS - Ripe plantains - Vegetable oil - Salt   1. Slice plantains at an angle into 1/2 inch pieces 2. Sprinkle plantains with salt 3. Heat vegetable oil on medium low; cook plantains for 7 minutes each side 4. Drain plantains on a paper towel before serving   AVOCADO SAUCE - Avocado - Sour cream - Garlic - Lime juice - Cilantro - Chili powder - Salt and pepper   1. Dice Avocados; place all ingredients in food processor and process on high until smooth   GARLIC AIOLI - Mayonnaise - Minced garlic - Lemon Juice - Salt and pepper   SPICY MAYO - Mayonnaise - Hot sauce - Minced garlic - Lime juice - Cajun seasoning   CUBAN SANDWICH - Bread - Mustard - Mayo - Swiss cheese - Dill pickles - Ham - Pulled pork - Salami - Butter   1. Spread mustard and mayo on both sides of bread. Add cheese to both sides 2. Add ham, pork, salami, and pickles to one side, then close sandwich 3. Heat skillet and season with butter 4. Toast sandwich on both sides, pressing down with another pan   This episode is brought to you by Ridge: go to www.ridge.com/burning to save 10% Thanks to Ridge for supporting the show   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com/   Follow Me! Twitter: 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  Text Me: https://my.community.com/bertkreischer 

Listen to the SBS Sinhala interview with the professional chef Mr. Gorden Thambimuttu from Melbourne on tasteful facts related to the Christmas minced pie tradition and the facts that you need to make sure that everyone is going to have a minced pie this Christmas no matter whether you got any health concerns or dietary requirements. - ඔස්ට්‍රේලියානු නත්තල් ආහාර සම්ප්‍රදායේ ඉතිහාසය ගැන, Christmas minced pie හා බැඳුනු රසවත් කතා ගැන දැනුවත් වෙන්න ඒ වගේම විවිධ සෞඛ්‍යය ගැටළු තියෙන , ආහාර අවශ්‍යතා තියෙන හැමෝම මේ පාර නත්තලට minced pie එකක් රස විඳින්න කොහොමද කියල දැන ගන්න. සවන් දෙන්න මේ රසවත් කතාබහට

Spida is a big fan of Christmas, but there is one thing he thinks needs to go. He HATES minced pies (fruit mince). He says if you are talking about pies you are talking about “real pies, you're talking about pies with meat” not fruit. Listen to the full spray here.See omnystudio.com/listener for privacy information.

Sara Weinshenk sits down to talk everything from the minced meat pies to spicy guys.Follow Sara Weinshenk @princessshenkhttps://www.patreon.com/saraweinshenkFollow SHENK on YouTube https://www.youtube.com/user/sweinshenk/videosFollow Kim Congdon and Weinshenk's new podcast This Bitch subscribe on youtube Brought to you by:https://ooohyeah.com @ooohyeahsocks - Discount Code: SARA10Edit by Xavier Campos

Sara Weinshenk sits down to talk everything from the minced meat pies to spicy guys.Follow Sara Weinshenk @princessshenkhttps://www.patreon.com/saraweinshenkFollow SHENK on YouTube https://www.youtube.com/user/sweinshenk/videosFollow Kim Congdon and Weinshenk's new podcast This Bitch subscribe on youtube Brought to you by:https://ooohyeah.com @ooohyeahsocks - Discount Code: SARA10Edit by Xavier Campos

Sara Weinshenk sits down to talk everything from the minced meat pies to spicy guys.Follow Sara Weinshenk @princessshenkhttps://www.patreon.com/saraweinshenkFollow SHENK on YouTube https://www.youtube.com/user/sweinshenk/videosFollow Kim Congdon and Weinshenk's new podcast This Bitch subscribe on youtube Brought to you by:https://ooohyeah.com @ooohyeahsocks - Discount Code: SARA10Edit by Xavier Campos

Sara Weinshenk sits down to talk everything from the minced meat pies to spicy guys.Follow Sara Weinshenk @princessshenkhttps://www.patreon.com/saraweinshenkFollow SHENK on YouTube https://www.youtube.com/user/sweinshenk/videosFollow Kim Congdon and Weinshenk's new podcast This Bitch subscribe on youtube Brought to you by:https://ooohyeah.com @ooohyeahsocks - Discount Code: SARA10Edit by Xavier Campos

The Podcast That Drinks and Knows Things breaks down House of the Dragon Episode 5 of Season 1 We Light the Way. Luke, Glenn, Ben, and Abby are back to discuss HBO's exciting new Game of Thrones prequel series, House of the Dragon, here on Drawbridge Media. House of the Dragon is based on George … Continue reading "House of the Dragon – S1E5 We Light the Way – Coleslaw the Confessor and Minced Meat – Drinks and Knows Things Breakdown" The post House of the Dragon – S1E5 We Light the Way – Coleslaw the Confessor and Minced Meat – Drinks and Knows Things Breakdown appeared first on The Podcast That.

This mushroom stroganoff sweet potato recipe dish is a perfect comfort food, especially when it's cold or rainy outside. It has the comforting carb component, as well as the creamy, deep-flavoured mushroom stroganoff filling. Vegan Sweet Potato & Mushroom Stroganoff This sweet potato & mushroom stroganoff dish is easy to make and healthy, It has the comforting carb component, as well as the creamy, deep-flavoured mushroom stroganoff filling. Imagine a steamy, aromatic stuffed sweet potato waiting for you to indulge yourself with after a long day! This dish can be made in four simple steps in an hour or less! Furthermore, this vegan stroganoff uses whole food ingredients and is actually good for you! Sweet potatoes are a fantastic source of dietary fibre, which is very important for the maintenance of our digestive system. Sweet potatoes also contain many antioxidants that protect the body from free radicals. 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 45 mins Course Main Course Cuisine Russain Servings 2 Calories 336 kcal Equipment Microwave Optional Baking Tray Frying Pan Frying Pan Knife Microwave Stirring Spoon or Spatula Ingredients 2 Sweet Potatoes Whole 1 tbsp Olive Oil ½ Brown Onion Peeled & Finely Diced 2 Cloves Garlic Peeled, Minced or Diced 250 grams Mushrooms 1 tsp Dried Dill 1 tsp Dijon Mustard 1 tbsp White Flour 1 tbsp Soy Sauce 1 tbsp Apple Cider Vinegar 125 ml Non-Dairy Milk Fresh Dill Optional, for Garnish Salt and Pepper To taste Instructions Make a few incisions in the sweet potatoes with a fork or a knife, place them on a lined baking tray and bake at 220-230 C for an hour. If you want to shorten the cooking time, pierce them with a fork or a knife, microwave them for 5-6 minutes, then bake for about half an hour. When ready, the sweet potatoes should be soft under the skin. In the meantime, let's make the mushroom stroganoff filling. Heat the oil in the frying pan. Add onion and garlic, and saute for 4-5 minutes. Add mushrooms, and keep cooking for another 5-7 minutes, until the mushrooms are brown and start releasing moisture. Next, add flour and saute for about a minute. Begin to drizzle in the plant-based milk, adding more everything it thickens. WIth the last bit of milk, add mustard, apple cider vinegar and dried dill. Mix it all together, taste and add salt and pepper. Once potatoes are cooked, slice them down the middle and add the stuffing. Garnish with fresh dill and enjoy! Notes For a gluten-free option, instead of flour you can add cornstarch slurry (½-1 tbsp cornstarch mixed with a splash of cold water). The filling can be made in advance, refrigerated for up to 4 days or frozen. The filling also goes nicely with a regular jacket potato, if you prefer. Nutrition Calories: 336kcal Keyword Mushroom Stroganoff, Mushrooms, Stroganoff, Sweet Potato, Vegan Stroganoff Tried this recipe?Let us know how it was!

Minced kids, deranged fans, knitting, blokeish dancing, and brothel creepers. (Rec: 12/12/21) Join the Iron Filings Society: https://www.patreon.com/topflighttimemachine Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

One of the grimmest things you'll see today...a member of the Rock Drive team here in NZ has fallen from a great height directly onto a mans greatest possession... Click this link to find the vid of it unfolding ➡️ https://bit.ly/3c3ZNut  Be a part of the team on Instagram, Facebook, and Tik Tok

Cheers to Super Liquor, here's ya Good News for a Mondee! See omnystudio.com/listener for privacy information.

Bio: Andrianna Natsoulas is the Campaign Director for the non-profit organization, Don't Cage Our Oceans. Prior to joining Don't Cage Our Oceans, Andrianna was the Executive Director for NOFA-NY, (Northeast Organic Farming Association of New York.) She has created and implemented comprehensive programs at several other organizations, including Greenpeace, Food & Water Watch, and the Northwest Atlantic Marine Alliance (now North American Marine Alliance) Andrianna has coordinated with the global food sovereignty movements and has served on national and international boards and steering committees. Her work inspired the interviews of over 80 farmers and fisherman, which she compiled into the book,"Food Voices: Stories of the People Who Feed Us." Through that work, she excels at alliance building and networking across cultures and backgrounds. Andrianna also has broad range of executive level experience from fundraising to budgeting to management to human resources. Andrianna received her bachelor's of science degree from SUNY College of Environmental Science and Forestry in Syracuse, New York and her master's of science degree from the University of Warwick in Coventry, England. She lives in New York's beautiful Hudson Valley.   Tagine with Butter Beans, Broccoli Raab and Cherry Tomatoes Serves 4 people  4 tbsp olive oil 1 large onion, roughly chopped 2 Tbs. Minced garlic 1 Tbs minced ginger 1 t. thyme 1 t. coriander 1 t. ground cinnamon ½ t. saffron threads, soaked in ½ cup boiling water 1 tsp cumin ¼ t. salt ¼ t. red pepper flakes 1 t. Ras Harout Spice Blend 1 bunch broccoli Raab, chopped 1 can chickpeas 1 can Trader Joe's Giant Baked Beans in Tomato Sauce 15 kalamata olives- halved 15 cherry tomatoes- Halved 2 Tbs. toasted pine nuts 1 lemon, juiced a handful fresh chopped parsley In a Tagine: 1. Heat olive oil in bottom of Tagine and sauté the onion for a few minutes until it softens. 2. Add garlic, ginger and the spices. 3. Add the broccoli raab and let that cook down a bit. 4. Add the giant beans, chickpeas, tomatoes and olives. 5. Add the saffron with the soaking water. Bring the stew to a boil, then lower the heat to a simmer and put the Tagine cone top on. 6. Let cook for 5 minutes, allowing all of the flavors to meld. 7. Remove the lid to stir once or twice, and then return the lid. 8. Add the pine nuts, the fresh chopped parsley and squeeze the juice of one lemon into the dish. 9. Garnish with fresh parsley Serve with: Brown Rice or Couscous

We talk about Minced Oaths - dang, gosh, forked up, shitake mushrooms, etc., and also Kidz Bop, and also in Eurovision we discuss Finland's 2021 offering "Dark Side" by Blind Channel.

Appliances wait, electricity building orgasmic power.

This week we tryout some Mince Pies and Brandon introduces us to his alter ego "Chet Noris". This and more on "We're In Trouble Now"

Let's bake history! In this episode, we feature historical recipes from family culinary manuscripts dating to the mid-19th century. Join us as we try cream cakes, blackberry cordial, pickle lily, and tomato catsup. We share our experiences testing these recipes, explore the history behind them, and discuss how culinary manuscripts can offer insights into the tastes and foodways of specific households in North Carolina. Transcripts of these recipes— along with a few suggestions to simplify or modernize them—and links to the full culinary manuscripts are available on our blog.     Culinary Manuscripts Available on North Carolina Digital Collections   Polk Recipe Book One, 1866. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call number PC.75. Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call number PC.150. Lewis's Recipe Book, 1830. M. Lewis Recipe Book. Private Collections. State Archives of North Carolina. PC.1177.   Transcripts Cream cakes from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   To Make Cream Cake A quart of cream; four eggs sifted flour sufficient for a thick batter; a small teaspoonful of pearlash,* a spoonful of salt; beat four eggs very light and stir them by degrees (a little at a time) into a quart of cream & gradually enough of sifted flour to make a thick batter put in the salt; dissolve the pearlash in as much vinegar as will cover it and stir it in the mixture. Bake it in muffin rings send them up hot split them open & butter them. Sour cream is better than sweet. The pearlash will remove the acidity & the batter will be improved in lightness.   *Baking soda serves as a modern substitute for pearl ash. Catsup from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75. A Recipe for Making Catsup Take one Gallon of Skinned Tomatoes 4 table spoonsfull of Salt 2 do* of Black pepper, a Half do of Allspice 3 pods of Read pepper 3 tablespoonsfull of Mustard ground very fine & Simmer'd slowly in sharp vinegar for 3 Or 4 hours in a puter basin, & then bottle it close,  those who like garlick after the simmering is over and the ingredients cool you may add 2 tablespoonfuls of the juice.   *Do (or ditto) refers to the unit of measure used with the previous ingredient.   Adaptations: Bell pepper may be substituted for the “read pepper” for a milder flavor. Minced garlic can be substituted for garlic juice.   Pickle lily from the Dodd Recipe Book, 1859. Lillian E. Dodd Collection. Private Collections. State Archives of North Carolina. Call no. PC.150.   To Make Pickle Lily Scald some vinegar and season with Salt, pepper, cloves, mace and allspice and When highly seasoned and Cold, pour into Jar. Drop into this vinegar as they ripen. Small Cucumbers tender radish pods Young beans and very small onions. Cork close.   Adaptation: Use equal parts vinegar and water for a more balanced pickle.   Blackberry cordial from the Polk Recipe Book Two, 1858. Lucy Williams Polk Papers. Private Collections. State Archives of North Carolina. Call no. PC.75.   Blackberry Cordial Gather your Blackberries & mash them up then strain them through a sifter & put all the pulp & seed out. Then to every quart put 1 pound of Brown sugar stew it well together when dun take three measures of syrup to 1 of Brandy then bottle it. Put any kind of spice you like allspice is generally used   Adaptation: For a clearer, less muddled cordial, simmer the blackberries and your desired spices for roughly 30 minutes to release the juices, then dissolve the sugar into the mixture and strain.  

It's the 50th episode of Bichael (and almost our one year anniversary, it would be our one year if we didn't take those two weeks off oops) Today Maddie and Katherine go back to their roots by doing the topics from their first episode in November 2020; Hot Takes and Monolith stories. They are also joined by a surprise guest, Jason, their former roommate who shall not be named. bikeisshortforbichaelpodcast@gmail.com 0:11 ASMR 1:05 Our podcast is officially middle aged 1:40 Ranking all 50 types of bikes 2:05 Your land lady is a dog? 4:48 Banana bikes - I will not be explaining 5:31 Can you believe we've been doing this for 50 years? 6:13 Reading our old texts 9:27 puce 9:50 “Our brains are full os ridges” 11:37 fave Bichael memories 12:35 Maddie is savage 14:50 pecans v pecans 15:56 I want to fight for our fiftieth 16:52 People are obsessed with mashed potatoes 18:27 Raisins don't belong in cookies 19:02 Christmas pudding is vile 20:52 “Hell yeah I only eat brownies if there are walnuts” 30:12 I resemble a raccoon 30:22 GREG IS HERE 31:36 “Your microphones sound great.” -Jason 32:50 Our closest friends don't listen to the podcast (not talking about you Robert and James, you are our friends) 35:12 Pecan pie gets brought back up 35:42 “I think pecans are delightful” -Luigi 38:20 Minced pies 44:30 His fantasy is trying different types of butter 46:45 why does he know so much about butter

28 October 2021: This week on Farmer's Kitchen, Uros Mitrasinovic, Head Chef at 21grams joins us for a live a Masterclass at the ICCA Dubai. We were taught how to make Sarma - sour cabbage rolls with minced beef and polenta - a specialty dish from the Urban Balkan Bistro.   Nisha Ramisetty, Co-Founder of Naksha Collections, also joined us to talk about the latest food hits.  See omnystudio.com/listener for privacy information.

Do Turnips need better branding? Are there different rules for Werewolves and Were-Rabbits? Is an exorcism a good excuse to not have people over? Also, Hartley Stevenson joins the show. All this and more on This, This, and This!

On today's episode, Aarón and Zarela are thrilled to speak with Mauricio Euresty, an expert on cattle and butchery.  Together they tackle the subject from tip to tail, covering differences between the preferred Mexican cuts versus American cuts, the effect of terroir on beef, how ribeye is the key to cattle grading, and trendy cuts in high end Mexican restaurants. For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.

STEAK MARINADE: Ingredients -- 1. London Broil 2. Orange fig spread 3. Worcestershire sauce 4. Minced garlic 5. Balsamic glaze Recipe -- 1. Spoon glaze and other ingredients over steak 2. Let it sit overnight or during the day in the fridge 3. Grill or bake until cooked to liking CAULIFLOWER STEAKS: Ingredients -- 1. Head of cauliflower 2. Butter 3. Minced garlic Recipe -- 1. Steam cauliflower at a boil for 3-4 minutes (still somewhat hard) 2. Let it cool then cut into 1/2-3/4 inch slabs 3. Melt butter and add minced garlic together and spread on pieces of cauliflower 4. Bake at 350 degrees until golden brown IMAGE CREDIT: iStock / Getty Images Plus

[REBROADCAST FROM JUNE 18, 2020] James Beard Award-winning chef Mike Wiley, co-owner of Eventide in Portland, Maine, joins us to discuss his new cookbook Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack. New England Clam Chowder SERVES 4 TO 6 Kosher salt 5 pounds live chowder clams 2 pounds live steamer clams 2 (2-inch) pieces dried kombu 2 cups water 2 tablespoons unsalted butter 1 yellow onion, diced 1 pound medium-starch potatoes (like Yukon gold or Kennebec), peeled and diced 2 cups heavy cream 1 teaspoon freshly cracked or ground black pepper Leaves from 1 to 2 thyme sprigs 1⁄4 pound homemade Salt Pork store-bought bacon (optional) 2 or 3 sheets nori Minced chives for garnish Chive Oil (recipe follows) for garnish Saltine Crackers for serving Fill two separate bowls with cold, clean water that has been seasoned with kosher salt to taste like seawater. In a colander, rinse the exterior dirt from both types of clams and then submerge them separately in the bowls of water. Leave them to sit for 30 minutes to encourage them to release their grit. Drain the clams separately in a colander, rinsing them under running water, and shake them gently to drain. Rinse the pieces of kombu and set aside. In a pot, combine the chowder clams, water, and 1 piece of kombu and bring to a boil. Turn down to a simmer, cover, and cook until the clams have just opened, 5 to 10 minutes. Remove the clams to a bowl, keeping the liquid in the pot. Add the steamer clams and the second piece of kombu to the broth, and repeat. Transfer the steamers to a bowl and strain the cooking liquid through a fine-mesh strainer into a separate bowl. Pick the meat from both types of clams, keeping the two types of clams in separate bowls and making sure to remove the muddy sheath from the siphon of the steamer clams. Place the clams in cold, fresh water and agitate them with your hands for a minute or so to remove any excess sand. Drain and coarsely chop the chowder clams but keep the steamer clams whole. In a large pot, melt the butter over medium-high heat. When the butter is just sizzling, add the onion and potatoes and cook until they soften and start to brown, about 3 minutes. Add the strained clam juice, cream, black pepper, and thyme and bring to a boil. Turn the heat down to low and simmer until the potatoes are cooked through, about 10 minutes. Add the chopped clams and stir to incorporate and warm them. Line a plate with paper towels. Cut the salt pork into either 1⁄4-inch slices or 1 by 1⁄4 by 1⁄4-inch cubes (also known as lardons) and cook in a hot skillet for 3 to 5 minutes, stirring frequently, until nicely browned. Transfer to the paper towel–lined plate. Holding the sheets of nori with tongs, wave them separately over a gas burner flame a few times until they become lighter in color and fragrant (or heat a large skillet on high heat and toast the nori on both sides for 30 seconds). Ladle the finished chowder into four to six bowls, aiming for about two parts broth to one part chunky goodness. Add a couple of pieces of salt pork and a crushed half sheet of nori to each bowl. Garnish with chives and chive oil. Serve immediately with saltines. CHIVE OIL MAKES 2 CUPS 1 large bunch chives (or any vibrant green herb like scallions, parsley, oregano, or basil), coarsely chopped 2 cups canola oil Set up a large bowl of ice water. In a blender, puree the chives with the oil for 1 to 2 minutes to really extract all the chlorophyll from the herb. Pour the puree into a small pot and bring it up to 216°F over medium-high heat. Pour into a heatproof container and place the container in the ice water to chill it completely. Use immediately or strain the oil through a fine-mesh strainer and store in an airtight container in the refrigerator for up to 2 weeks. Note: When we want an herb oil, most of the time we’re after that vivid green color to provide some visual appeal to a dish. But since the oils retain quite a bit of the flavor of the herb, we’re also careful to make sure the herb oil makes sense with the profile of the dish. Think complementarity. For example, if a dish is anise-heavy, use tarragon oil. If it’s allium-heavy, use chive oil. And so on. Reprinted from Eventide. Copyright © 2020 by Arlin Smith, Andrew Taylor, and Mike Wiley

Τhis is a recipe with a most unusual name: 'papoutsakia' which means 'little shoes'. Regardless, these stuffed eggplants with minced meat and topped with bechamel are delicious. Follow Angela Nicolettou's recipe for certain success. - Μη σας παραξενεύει το ασυνήθιστο όνομα αυτής της συνταγής. Τα 'παπουτσάκια' είναι γευστικότατα! Ακολουθήστε τις οδηγίες της Άντζελας Νικολέττου για σίγουρη επιτυχία.

Daniel bombs us as our first guest. We talk air fryers and socks in bed while enjoying some chicken wings.

Mrs. May Lee and Wai Yee are going to introduce how to steam minced pork and pumpkin with black bean sauce. - 後天就是萬聖節，李太與楊蕙而以介紹南瓜，這種在萬聖節經常看到的食品，與肉茸用豉汁蒸的美味菜式。 材料: 南瓜450克（小魚乾），梅頭免治豬肉250克，蔥粒1湯匙。 醃料： 原生抽1 ½ 湯匙、鷹粟粉1茶匙、糖1茶匙。 豆豉汁料：豆豉醬2湯匙、紹酒1湯匙、糖1 ½ 茶匙、原生抽2湯匙