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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 - A Game of Thrones Podcast
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.
If you are one of those who think zucchinis are bland, then this recipe will change your mind. Follow Angela Nicolettou's recipe for a tasty and inexpensive dish full of fresh ingredients. - Δοκιμάστε να γεμίσετε με κιμά και ρύζι ένα απ΄τα αγαπημένα καλοκαιρινά ζαρζαβατικά, το κολοκυθάκι. Η 'Αντζελα Νικολέττου έχει τις λεπτομέρειες.
With Confetti In Our Hair: Celebrating The Artistry & Music Of Tom Waits
Happy New Year Folks! The guest list grows in 2021 as WWDTM's Bob Kearns joins the Dream Regime yet again for some madcap mayhem, philosophical patter, and to drag old family skeletons out of the cellar. Digging deep into the ramifications of being raised right and the importance of proper automotive maintenance, Cheryl proves to Da Scherm she ain't no Aunt Evelyn... and that's the end of that.
Yeah, just a quick pop and drop, a good old pump and dump, just a little knock and stock. I got word from the one and only PuffnChick here, in forms of a voice message and figured I´d just put together this real quick. You know, before I get run over by a heard of wild buffaloes or something. If you want to slide into her DMs here´s her IG: https://www.instagram.com/puffnchick/ She´s a hoot, a holler, a goof and a gaff, always carry a hammer in her sweat pants and, a blunt in her sweat band and might just have a piece of popeyes in her left hand, or maybe she´s just happy to see you, my guy? who knows? on this previous episode of the first season of Frothland: https://anchor.fm/foxfroth/episodes/Fall4Puff-ectulm She announced her search for an international man of mystery Puffnchick is, in her own words:
Daniel bombs us as our first guest. We talk air fryers and socks in bed while enjoying some chicken wings.
In this week's episode, recorded on a Thursday night, Sarah and Seb chat about breakfast muffins, takeaways, Salt and Shake Crisps from the days of yore plus Christmas snacks and trees. This week's weekly homework challenge is to submit your version of a pie and mustard makes its way out of the cupboard and into mama janmo's archard legumes (vegetable pickle). There's a brand new sound in Seb's kitchen and more entries are added to the 6000 dishes of all time. To find out more or to get involved, visit www.janmorecipes.com or email janmorecipes@gmail.comAllergy and food preference stickers are still available at Carvalho's Café and at www.janmorecipes.com/tuck-shop
Today’s lesson is 321 words, a 1 min 17 sec reading time. It is the fifth lesson of How to Hack Your Freezer.📍Introduction: Flavor cubes, also known as “flavor bombs,” are an organized home chef’s secret weapon. These concentrated bursts help you reduce waste & save time by adding a punch of flavor fast. They take little time to prepare and require only an ice cube tray and zip bag to create & store. Feel free to get creative with what you prep, freeze & save for future use. ⚙️ Gear Ice cube trayZip bag (optional)📝 Notes, Tips & Tricks: Ice cube trays with lids offer stackability. They also protect the cubes from freezer burn & absorbing smells.Silicone makes for easier cube popping, but can absorb some smells/flavors (e.g., garlic) Smaller trays like this one are ideal for highly concentrated flavors (e.g., minced ginger) Defrosting at room temperature is best (~15 minutes), but you can microwave in a pinch. Check every 15-30 seconds to avoid accidental cooking.👆 Varieties: Pesto: Can be used for sandwiches, pasta, dressing veggies & meat, topping a grain bowlHerb cubes: Dice hearty herbs (e.g., rosemary, thyme, oregano, sage) & cover with olive oil. Alternatively, blend with softened butter for a spin on “compound butter.” Citrus juice: Lemon, lime, orange & grapefruit make great additions to cocktails, salad dressings, or bubbly water. Minced garlic/ginger: Great for adding to stir-fries, soups, salad dressing, and dips. You can also buy them pre-made. Wine: save leftovers for use in sauces & braises Sauces & fats (leftover): you can save marinades, bacon fat, stir-fry sauce & pan juices for future reuse Broth/stock: boil it down for extra concentrated, space-saving cubes; adds depth & richness to grains, sauces, sautées, etc. Coffee: great for keeping iced coffee strong Fruit purrée: can be used in bellinis or smoothies or eaten like a popsicle. 🎓 Further Study Cooking with Flavor Bombs [Amazon]13 Genius Ways to Use an Ice Cube TrayAmanda Cohen’s Secret-Weapon Stir-Fry Sauce [NYTimes] How to Make Frozen Herb Cubes Herbed Compound Butter [NYTimes]——————————————————🗣 Did we miss something? Please tell us in the comments below!🎧 Prefer to listen? Subscribe on iTunes, Spotify, or Overcast.☎️ Do you have ideas about how to make Life School better? Sign up here for a 15-min call with Founder & Chief Researcher, Michelle.📚 Check out more in the Table of Contents Get full access to Life School at www.trylifeschool.com/subscribe
Simon's weekly roundup, airing every Friday at 4:50pm on Eddie Mair's programme on the UK's LBC.
Pressure cooker minced beef and pork belly with fried noodles and kale sprouts Show notes at https://yumlum.co/3dp1Iod Ingredients Beef mince Pork belly Hoisin sauce Noodles Kale sprouts Instructions Put some beef mince and diced pork belly into a pressure cooker vessel along with a squirt of hoisin sauce and a cup of water. Cook for 15 minutes While the pressure cooker is on put some 2-minute noodles into a bowl with some kale spouts and add boiling water to soften the noodles. Drain the water from the noodles and kale sprouts and transfer the noodles and kale sprouts to a frying pan with some butter and fry until the noodles become crispy and take on some colour. Transfer the noodles and kale sprouts to a bowl and add the meat from the pressure cooker on top. Thoughts on this meal I had a busy day at work and by the time it got to about 1630 I felt like I needed some carbs for tea so I went with noodles. It wasn't the most elaborate meal but it was quick and tasty and had a good mouthfeel. --- Send in a voice message: https://anchor.fm/randomyummy/message
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, as part of our "Summer in Place" series. 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
Minced, Ade, & Ranji join the podcast for the season finale to talk about gaming experiences, porn, art, censorship, sexualization, & more! Use #Minced, #Ade, & #Ranji to talk about our guests!
[REBROADCAST] Italian cookbook author Elizabeth Minchilli joins us to discuss her cookbook, The Italian Table: Creating festive meals for family and friends. Recipe courtesy of Elizabeth Minchilli Spaghetti alla Vigliacca COWARD’S SPAGHETTI This sauce is all about the pancetta. It uses a HUGE amount of pancetta per person. It is what it is. And what it is, is amazing. When my daughter Sophie and I were at Rocco’s recently we got into a discussion with the owners about the amount of pancetta in the dish, because the quantity was more than you’d usually see atop a plate of pasta. Sophie was definitely on “Team More” with Rocco the chef. I felt it was a bit too much. The following recipe is the happy medium. But one thing to keep in mind is that since pancetta is the only thing going on here, try to get ahold of the best pancetta possible. Definitely do not substitute bacon and absolutely do not use anything smoked. While Trattoria Rocco makes this with run-of-the-mill spaghetti, and it’s pretty great, when I make it I try to use a more artisanal brand like Faella or Gentile from Gragnano. The quality really does make a difference. You can serve the dish with ground chile pepper (Rocco sprinkles a bit along the edges of each plate). Traditionally this dish is not served with grated cheese. If you’re wondering why it’s called Spaghetti alla Vigliacca, I have no idea. And after much research, seemingly no one else does either. SERVES 4 OR 5 reserved pasta water. Turn up the heat and finish cooking the pasta, mixing well to distribute the pancetta and fats over the strands of spaghetti. Garnish with the parsley. Serve immediately. NOTE The pancetta pieces tend to congregate at the bottom of the pan or bowl. When serving, stir well and make sure everyone gets their fair share of pancetta! 3/4 pound pancetta 2 tablespoons of extra-virgin olive oil, plus an additional tablespoon if needed 2 or 3 small Italian dried or fresh chile peppers (peperoncino), to taste Sea salt, for the cooking water 1 pound of spaghetti Minced parsley for garnish Pancetta often comes with the skin attached; if so, trim this off with a sharp knife. Slice the pancetta against the grain into 1/4-inch slices. Cut each slice into 1/4-inch pieces, across the rows of fat, resulting in about 11/2 cups of little log-shaped, fat-striated pieces. Pour the olive oil into a pan large enough to fit the drained pasta later, then add the pancetta and chile peppers. Turn on the heat to medium- low and let the pancetta cook slowly and render its fat slowly. The desired texture is chewy; it shouldn’t burn or even become crispy. While you are cooking it, if it looks very dry, as if there isn’t enough fat, add another tablespoon of olive oil. You can tell it is done when the fat loses its translucent look and becomes opaque. It should take 10 minutes or so. Remove from the heat. Bring a large pot of salted water to boil. Add the spaghetti and cook until almost al dente. Drain, reserving 1 cup of the pasta water. Add the pasta to the pan with the pancetta, along with the reserved pasta water. Turn up the heat and finish cooking the pasta, mixing well to distribute the pancetta and fats over the strands of spaghetti. Garnish with the parsley. Serve immediately. NOTE The pancetta pieces tend to congregate at the bottom of the pan or bowl. When serving, stir well and make sure everyone gets their fair share of pancetta!
In this episode, Courtney and Jensen discuss people in hazmat suits, smashed legs, bodies in a car fire, and so much more! So sit back, relax, and enjoy!Next weeks topic will be injury stories! If you have a story you want to share, send it to itsanoddworldafterall@gmail.comClick here for our merch! https://www.itsanoddworldafterall.com/merchClick here to check out our offers! https://itsanoddworldafterall.com/offersCheck out our Patreon! https://www.patreon.com/itsanoddworldafterall
Facebook Post Link: https://www.facebook.com/love972fm/posts/3846537762030782将分享健康美味的食谱。请到 Aunty Carol，社区养生导师为你提供。一系列的瘦身养生食谱，你要收齐哦！Yummy！鸡肉碎烩香滑豆腐（2-3份）材料鸡胸肉 150克（切碎）丝滑豆腐 1包（切成8等份）香菇干 3朵（用一杯水浸泡，将香菇泡至加倍后，取出并切成小丁，香菇水保存半杯备用）大蒜 3瓣（去皮剁碎)蚝油 2汤匙 30毫升海盐 少许 ~1g植物油 1汤匙 15毫升香菜 一小撮腌料（用于腌制鸡肉）玉米粉 1茶匙 5毫升水 1茶匙 5毫升玉米淀粉水（用于勾芡）玉米粉 1茶匙 5毫升水 1茶匙 5毫升烹饪方法：1. 将切碎的鸡肉放在碗中，加玉米粉和水，拌匀,放在一边，腌制10~15分钟2. 在锅中加1碗水煮沸, 水烧开后，将豆腐块放在盘子上, 盖上锅盖蒸10分钟3. 在另一个炒锅上，将炒锅加热并加油，一旦油加热，就加入大蒜和干蘑菇，然后炒至香1~ 2分钟4. 加入切碎的鸡肉和蚝油，然后继续炒2~ 3分钟5. 加入香菇水半杯6. 加入玉米淀粉水并充分搅拌1分钟7. 酱汁增稠后，熄火8. 把蒸好的豆腐从锅中取出9. 将鸡肉倒在蒸豆腐上，然后将香菜摆上作为装饰，即成。Minced Chicken with Tofu Stew (Serves 2-3 person)Ingredients:Chicken Breast 150g (minced)Silken Tofu 1 pack (cut into 8 equal pieces)Dried Mushroom 3 pieces (soak with a cup of water, once mushroom doubled up in size, remove and cut into small cubes, do not throw the water, keep half a cup and set aside for later use)Garlic 3 cloves (peeled and chopped finely)Oyster Sauce 2 tablespoon 30mlSea Salt (a pinch) ~1gVegetable Oil 1 tablespoon 15mlCoriander (for garnishing) few piecesFor marinating minced chickenCornflour (powder form) 1 teaspoon 5mlWater 1 teaspoon 5mlCornstarch water for thickening of sauceCornflour (powder form) 1 teaspoon 5mlWater 1 teaspoon 5mlMethod of cooking:1. Place minced chicken in a bowl, add cornflour and water, mix well, set aside and leave to marinate for 10 to 15min2. Add 1 bowl of water in a wok to boil, once water is boiling, place tofu pieces on a plate inside the wok, cover and let it steam 10 min3. On a separate wok, heat wok and add oil, once oil is heated up, add garlic and dried mushroom and fry till fragrant 1 to 2min4. Add minced chicken and oyster sauce and continue frying 2 to 3min5. Pour in half a cup of the mushroom water.6. Let it boil for 1min & add in the cornstarch water and stir well 1min7. Continue stirring and once the sauce has thicken, turn off stove fire (approx 2 to 3min)8. Remove tofu from wok9. Pour minced chicken over steamed tofu and place coriander on top as garnishCredit Recipe: Carol LimCredit Program Producer: Violet FenYing Love 972FM
At NBT, one of the first things our clients do is complete a food diary. This helps us quickly identify any problems with macronutrients, micronutrients, and meal timing. What we’ve seen over the years is that few people - even those eating a Paleo-type diet - are consuming enough protein. This can have immense consequences on longevity, blood glucose management, and maintaining a healthy weight. In this interview, NBT Scientific Director Megan Hall and I talk about the importance of getting adequate dietary protein. Megan discusses the current recommended daily allowance (RDA) of protein compared to optimal levels needed to support muscle mass and strength as we age. We talk about protein myths and misconceptions and outline protein requirements for specific populations, including athletes and those following weight-loss diets. Here’s the outline of this interview with Megan Hall: [00:02:16] Why protein is so important. [00:02:28] Muscle mass and strength as a powerful predictor of longevity; Studies: 1. Rantanen, Taina, et al. "Midlife muscle strength and human longevity up to age 100 years: a 44-year prospective study among a decedent cohort." Age 34.3 (2012): 563-570; 2. Srikanthan, Preethi, and Arun S. Karlamangla. "Muscle mass index as a predictor of longevity in older adults." The American journal of medicine 127.6 (2014): 547-55; 3. McLeod, Michael, et al. "Live strong and prosper: the importance of skeletal muscle strength for healthy ageing." Biogerontology 17.3 (2016): 497-510; 4. Burd, Nicholas A., et al. "Dietary protein quantity, quality, and exercise are key to healthy living: a muscle-centric perspective across the lifespan." Frontiers in nutrition 6 (2019): 83. [00:05:30] Glucose disposal. [00:06:22] Maintaining a healthy weight; Protein leverage hypothesis. Study: Simpson, Stephen J., and David Raubenheimer. "Obesity: the protein leverage hypothesis." obesity reviews 6.2 (2005): 133-142. [00:07:38] Dr. Ted Naiman; Protein dilution. [00:08:18] Protein recommendations; Current RDA vs. optimal intake. [00:11:02] How protein is prepared matters; Study: Pennings, Bart, et al. "Minced beef is more rapidly digested and absorbed than beef steak, resulting in greater postprandial protein retention in older men." The American journal of clinical nutrition 98.1 (2013): 121-128. [00:13:00] Fasting and protein restriction could be detrimental for older population. [00:13:43] Protein needs for athletes. [00:15:06] Protein needs for individuals following weight loss/calorie deficit diets. [00:16:02] Ideal timing for protein intake. [00:16:25] Protein spread evenly throughout the day is ideal; Study: Areta, José L., et al. "Timing and distribution of protein ingestion during prolonged recovery from resistance exercise alters myofibrillar protein synthesis." The Journal of physiology 591.9 (2013): 2319-2331. [00:16:46] Leucine threshold; 3 grams is required to stimulate mTOR. [00:17:56] Myths about protein consumption. [00:18:28] Effect of protein on kidneys; high BUN blood marker. [00:19:42] Effects of high protein diets on bone health. [00:20:31] Myth that mTOR stimulation is bad. Study by Valter Longo: Levine, Morgan E., et al. "Low protein intake is associated with a major reduction in IGF-1, cancer, and overall mortality in the 65 and younger but not older population." Cell metabolism 19.3 (2014): 407-417. [00:22:50] Book: The Good Gut: Taking Control of Your Weight, Your Mood, and Your Long-term Health, by Justin Sonnenberg and Erica Sonnenberg. [00:24:25] Myth: Animal protein is bad for the environment. [00:24:36] Podcast: Kale vs Cow: The Case for Better Meat, with Diana Rodgers. [00:24:59] Podcast: The Serengeti Rules: The Quest to Discover How Life Works and Why It Matters, with James Estes, PhD. [00:26:00] Myth: BCAAs are necessary. [00:26:34] Myth: Too much protein will kick you out of ketosis; Video: Dr. Benjamin Bikman - 'Insulin vs. Glucagon: The relevance of dietary protein'. [00:29:31] Myth: the body can only use 20-25g of protein at a time; Study: Schoenfeld, Brad Jon, and Alan Albert Aragon. "How much protein can the body use in a single meal for muscle-building? Implications for daily protein distribution." Journal of the International Society of Sports Nutrition 15.1 (2018): 1-6. [00:31:20] What we often see with our NBT clients. [00:33:12] How Megan and Chris gets their protein throughout the day. [00:36:05] Keeping quick protein around and ready to go. [00:36:43] High vs. low quality protein; plant protein vs. animal protein. [00:41:00] Arsenic in baby food made from rice; Report: What’s in my baby’s food? [00:42:49] Resistance exercise as a critical part of healthy aging. [00:44:29] Podcast: How to Get Motivated, with Simon Marshall, PhD. [00:46:18] Eat the protein first for glucose regulation and appetite control; Study: Nesti, Lorenzo, Alessandro Mengozzi, and Domenico Tricò. "Impact of nutrient type and sequence on glucose tolerance: physiological insights and therapeutic implications." Frontiers in endocrinology 10 (2019): 144. [00:47:26] NBT on Patreon.
Your listening to the sporting Life podcast brought to you by the Outdoor Group Inc. a passionate sporting life Company for the passionate sporting life enthusiast. Please visit www.theoutdoorgroupinc.commy daily shows bring you the best celebrity entertainment and all things hunting and fishing.Hi Im Bob Svetich. Please join me and my co-host right after this beautiful rendition of "God Bless America" by Daniel Rodriguez right here on the Sporting Life Podcast.(Singing) God bless America Land that I love stand beside her and guide her through the night with with a light from above from the mountain to the prairie to the ocean white with foam God Bless America my home sweet homeGod bless America our home sweet home.(End Singing)God Bless America and God bless all of you. We are bring to you the best celebrity entertainment and the best in hunting and fishing everyday at 7:00am.Well that wraps it up for today, but before I put out the campfire I want to remind you all that you can find us at Apple Podcasts, Google Podcast, Stitcher, Spotify, Alexa, And iHeart Raidio. And Please SUBSCRIBE.Tune in tomorrow, I'm your host Bob Svetich saying thanks for listening and please remember to always be a good steward of our land and water.
In this episode, we're stuck in a middle a Minnesota Winter Storm! We talk about what not to ask the court if you run out of legal options, Pam finally experiences Minced Meat Pie, and Angela is playing a lot of Minecraft. Edwin Talks about two major things that happened during CES 2020, and asks why smart watches are a thing. We role the first Dinner Check for 2020, and we answer a question from the Knight! All this and more this episode of Dungeons, Dinings, & Dorks!
It is 32 degrees in New Jersey, and I forgot to get groceries! I'm warm inside, it's cold outside, and now I'm craving something good to eat. When I opened my fridge, I discovered that it was completely bare, except for a few ingredients. It turns out- I had just enough for some Sweet potato chicken noodle soup! 2 Boneless/skinless chicken breasts 1 large sweet potato (peeled and cubed) 4 cloves of garlic (Minced) 1 small piece of ginger (peeled and minced) 1 half of an onion (Diced) Half a pound of Rice Noodles 3 cups of Chicken Stock 1 cup of Water Salt and Pepper to Taste Additional seasoning (Smoked paprika and granulated garlic) Music Background, Intro, and Outro Written By: Markus Huber Performed By: Tide Electric Produced By: Tide Electric ----- Background Music for Advertisement: Written By: Adrian Dominic Walther Performed By: Dr. Delight Produced By: Dr. Delight --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Daniel joins us as our first guest. We talk air fryers and socks in bed while enjoying some chicken wings.
On this episode of Marti’s Music Kitchen, we are cooking with Portland’s Glamour Girls, The Starella Sisters. Glam cocktails & hors d’ouevers. Classy is back! Summertime in a Glass Approx 1.5 oz Limoncello Approx 1.5 oz Vodka Sparkling lemon or lime water Muddled mint, mixed frozen berries, and limes Muddle the berries and mint in the bottom of your clear glass. Mix the Limoncello, vodka and sparkling water and adjust the taste as needed. Garnish with a mint sprig, drink and enjoy! Mai Tai 1 oz. fresh lime juice ½ oz. Curacao ¼ oz. Orgeat syrup ¼ oz. simple syrup 1 oz. dark Jamaican Rum 1 oz. amber Martinique Rum (can sub Myer’s legend 10 yr) 1 oz. Cuban Rum 6 drops Pernod (⅛ tsp) Dash angostura bitters Garnish: mint sprigs, umbrella, skewered pineapple and cherry, pineapple leaves Shake ingredients with plenty of crushed ice. Pour un-strained into double old-fashioned glass or your favorite tiki cup. Sink your spent lime into the drink. Garnish with a mint sprig, umbrella, skewered pineapple and cherry. The Best Smoked Salmon Spread 1 (8 oz) pkg softened cream cheese 6 oz. smoked salmon, chopped ¼ cup capers, or to taste 2 T. chopped green onion (optional) 1 ½ tsp. Chopped fresh dill ¼ cup heavy whipping cream 3 dashes Worcestershire sauce 3 drops hot pepper sauce 1 squeezed fresh lemon Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth. “Victory Dip” Here is the link to the recipe and info for the wartime. https://the1940sexperiment.com/tag/wartime-eggless-mayonnaise/ Savory Shrimp by Julie Starella Sesame rice crackers 1 english cucumber sliced in rounds Dice : 1/2 lb precooked jumbo shrimp 1 green onion 1 stalk of celery Mix above ingredients with: 4 heaping tablespoons mayo, dill pickle relish and cayenne pepper to taste. Place cucumber slice on cracker and heap shrimp mixture on top. Garnish as you please. Showboat Deviled Eggs Kristen Starella's deviled egg recipe was inspired by Radar restaurant Chef Jonathan Berube and Lily Tollefsen. She would like to give them a special shout-out for creating the best deviled eggs she's ever eaten and for generously telling her what appears to be their entire recipe. Hard-boil, then cool eggs in ice water. (I love my Dash egg cooker.) (For easy-peeling eggs: use less-than-fresh ones, and keep in water before cracking.) Halve egg whites; put yolks in food processor. Add the following: Terribly imprecise measurements for 12 whole eggs 2 Tb Edmond Fallot Dijon mustard 1 tsp smoked paprika 1 tsp garlic powder 1/2 tsp curry powder Couple grinds fresh pepper 1-2 dashes cayenne pepper (Can add minced kaffir lime leaves or dill) Pulse gingerly until in small crumbles. Then add (again, this is typically eyeballed): 3 heaping spoonfuls Best Foods mayonnaise 1 tsp dill pickle juice 1 dash fish sauce 1 drop liquid smoke (Drip onto spoon first!) 1-2 squeezes lemon juice Pulse again until just combined. Separation may occur with too heavy a hand. Taste. Add salt if needed (sub celery salt) Spoon mixture into a zipper bag, seal, and mash more if needed, until smooth. Clip a corner and squeeze yolks into egg white halves. Garnish with any of the following: Capers, Dill, Minced onions crisp-fried with avocado oil. My favorite tip for cutting raw onions: make someone wearing contact lenses do it. There is a secret ingredient that I will only reveal in my last remaining breaths! Watermelon with Balsamic Vinegar That’s it! But the ingredients are key... Hermiston watermelon and Third Street Oil and Vinegar’s Fig- and peach-infused balsamic vinegars are what make this dish truly sublime. http://MartiMendenhall.com http://Patreon.com/MartiMendenhall https://www.facebook.com/starella34/ Instagram handle: @thestarellasisters https://www.instagram.com/thestarellasisters/
Garlic is perhaps the easiest vegetable to grow. In the Spring you plant it, wait for it to grow, and then pick it when the stems, like onions, start to die. Collect your garlic, clip the ends, and then place it in a hanging onion bag. Store in a cool, dry area. I hang ours in the basement and then pull one out when I need it for cooking or for when I want to mince garlic like I will show you in this article. Minced garlic is one more thing you can add to your DIY food projects. Why go to the store and spend money on something that takes very little time at home to make? When you purchase food from the store, you never know what's in it, not really. Garlic bought from the store is stored in preservatives, but here we are going to use olive oil. Knowing precisely what you're eating is priceless. Garlic has many benefits which you can read about here https://heatherearles.com/garlic/. Besides how it can help you health-wise, there are different ailments that garlic can alleviate, like curing an earache https://heatherearles.com/earache/. No matter how you look at it, the only thing not going for garlic is the smell on your breath and sometimes body odor, but they can be eliminated by: Mouth washLemon waterBrushing and flossingEating fresh veggies and fruitDrink a cup of green teaChew gum (non-aspartame)Drink milkChew fresh herbs such as mintWashing and using good hygein Why do garlic and onions cause bad breath? Allicin. When the insides of a garlic bulb are exposed to air, a substance called alliin turns into allicin, which then changes into several sulfur-containing compounds that give garlic its smell.Allyl methyl sulfide. This compound is released from both garlic and onions when they are cut. Once eaten, the substance is absorbed into the bloodstream, and emitted through the lungs and skin pores.Cysteine sulfoxide. This sulfuric compound in garlic and onions causes an unpleasant odor on the breath almost immediately after the vegetables are eaten.Medical News Today Well, now that we got that straight let's move right into why you came to read this article in the first place. How do you make minced garlic? Step #1 You'll need several heads of garlic and pure olive oil. Step #2 press the head of garlic down on the chopping board to loosen the cloves. Separate your cloves by pressing the head of the garlic with the palm of your hand. Step #3 Place the wide part of a knife or other flat object on each clove and lightly crush, making it easier to peel and remove the paper type skin. Cut the ends. Do this to all of the cloves. Step #4 Now add all of your peeled cloves into your blender. Turn on and blend until they are coarsely or finely minced. Step #5 Using a spatula, place your cloves in a clean glass jar and pour your pure olive oil over the minced garlic until it is covered. Step #6 Cover the jar and store it in your refrigerator up to two months. Step #7 Use your now, minced garlic in Italian dishes, salad dressings, as a rub over meat, and other recipes. Note: Always keep the garlic covered with the oil. Keep refrigerated and use pure olive oil. If you don't use pure olive oil, it will solidify when you place it in the fridge. Well that's it folks. Go out and find some garlic and help your heart and blood pressure. Also get those antioxidant, anti viral, anti fungal, and cancer preventer properties that garlic has to offer. -Heather Earles
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Shi Jin makes a new friend, and we explore the question on everyone’s mind: Exactly what DO you do with minced pork fat?
Shi Jin makes a new friend, and we explore the question on everyone's mind: Exactly what DO you do with minced pork fat?
The amount of rants on this weeks podcast us through the ROOF! This week the boys get into the craziness that is Canadian Tire, then talk about how ordering a package online isn't as easy as it sounds... Or is it? It's all on this weeks episode of The 4 Below Podcast!! Be sure to follow the boys online @4belowpodcast on Instagram and Facebook! Or listen to the Podcast on Spotify, Google Play and Apple Podcasts!
Topic - Why Is It Hard To Get Rid Of Garlic Breath Even if you brush your teeth, you can taste the garlic and others can smell it for a full day later. Minced or crushed garlic releases four volatile sulfur compounds. These compounds come from bacteria in the mouth which create bad smelling gases that evaporate and spread easily. One specific element of the compound takes longer to metabolize and so, it lingers, and is absorbed into the bloodstream, becoming vaporized while going through the lungs. The bad breath is coming from your lungs, but started in your mouth. Ah ha, a mystery of life solved! You can't brush your lungs or swish them with mouth wash. We learned about this in 1936, believe it or not. To minimize the odor, chew on an apple or raw mint after a garlicky meal. Eating parsley or drinking milk with the meal will help as will green tea and lemon juice. Brush and floss your teeth to remove the small bits. Good luck out there! --- Send in a voice message: https://anchor.fm/drclaudia/message
No, this week's Podgecast is NOT about food. Not about SQUASH or MINCE-MEAT. It's about how we SQUASHED our original idea, then we MINCED words in one recording and weren't happy so we REPEATED the entire thing! This week is a true HODGE PODGE reflection on a very crazy week for us. On the plus side, it's only 51 minutes!
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
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
The cats out of the bag! Or should we say... the wolf, the dog, the stag, and the rat? Join us for our discussion of Chapter 18 of Harry Potter and the Prisoner of Azkaban – Moony, Wormtail, Padfoot and Prongs! EXCITING NEWS! Our website is officially LIVE! Check it out for all of our latest news, merchandise, FAQs, and more! www.swishflickcast.com We have a mailbox now! If you ever have the inclination to send us anything please address mail to the following: Swish and Flick Podcast1675 E. Main StreetSte 177Kent, Ohio 44240 Our voicemail number is: 330-552-7043 Welcome to Swish and Flick! We post weekly podcasts and vlogs for you that are all about JK Rowling's Wizarding World. We hope you will subscribe to us and follow us on our adventures! Become a patron for exclusive podcast perks such as access to The Felix Files, giveaways, live hangouts, & more here: www.patreon.com/swishflickcast You can find us at the handles below:Instagram: @SwishFlickCastTwitter: @SwishFlickCastFacebook: www.facebook.com/swishflickcast Thanks so much for listening and don't let the muggles get you down...
Our heroes have a new quest! They agree to investigate a near by factory that is polluting a fellow druids river. Druidella finally uses her wand of wonder, Grima uses more magic, and of course they have to break into this faculty a perfect job Créch. Do they get caught? Hopefully not. They explore with the intention of gathering intel. Hopefully they stay on task. Tumblr: https://official-landshark.tumblr.com/ Twitter: https://twitter.com/landsharksoffi1 Email: landsharks.official@gmail.com
Rocky Rundown!!! Hot Rod and Wreck-Gar hand in hand... swing your partner!! Wheelie Breakdancing! Grimlock gets a kiss!! Breep drip au roodie... this is fucking nonsense!! Have a nice day! You talk some TV?! Minced oaths and robo-lotion!! Murder pamphlets!! Script Deviations!! Happy motoring!!! Cock-a-doodle-doo!!!
All Christians should agree that we are not to use profane language and/or cursing. We are also not to curse the name of The Lord, or take His name in vain. Have we ever done that without realizing it? "A minced oath is a euphemistic expression formed by misspelling, mispronouncing, or replacing a part of a profane, blasphemous, or taboo term to reduce the original term's objectionable characteristics." What are these teerms and are thay offensive to God? https://en.wikipedia.org/wiki/Minced_oath Original Christian Apparel: https://www.kjvprepper.com/
Debbi Mack interviews translator and crime fiction publisher Anne Trager. To buy Minced, Marinated, and Murdered, just click on the cover below. The interview transcript is below, if you'd like to read it. Or download the PDF copy and read it later. Debbi: Hi everyone. This is the Crime Cafe. Your podcasting source of great crime, suspense and thriller writing. I'm your host, Debbi Mack. Before I introduce my guest, I'll remind you to check out the Crime Cafe boxed set and anthology on my website. Just go to debbimack.com and click on the “Crime Cafe” link and you can find the buy buttons for both books and download them there. They're sold at a very reasonable price and you can also find the podcast subscription buttons there and the Crime Cafe merchandise, so check it out. And now, it's my great pleasure to bring on translator and crime fiction publisher, from France (living in France at any rate) Anne Trager. Hi Anne! It's so great to have you on. Thanks for being here. Anne: Hi Debbi! I am thrilled to be here. Thanks so much for having me. Debbi: Well, I am very happy to have you. Let's talk about Le French Book. Le French Book, is that correct? Anne: That's correct, that's correct. Debbi: Le French Book. Tell us about how you went to translating for others to founding a publishing company. Anne: Well, so it happened in 2012. I was working…I had been living in France for a really, really long time. I moved over here in 1985 just because I was obsessed with France and so I ended up in France and then I just stayed and I worked as a translator for a really long time. I worked in publishing in France and I worked in international communications for international companies here, well, in Paris at the time when I was living in Paris. And one morning, I just woke up and I said, you know I've got to do something here. I am reading these fantastic French writers in French. I love mysteries and thrillers and they just weren't being translated into English. Now some were, but very, very few. I mean at the time there were only … like three percent of the books published in the United States were translations and that's all languages together. So, imagine the tiny, tiny percentage of French books that were actually getting into English. This is still the case, actually. I mean we can only do much, but we do what we can, right? And it was really frustrating because I'd read these authors and I couldn't talk to them to my friend and I couldn't share them with the people I wanted to share them with, you know? And I said, actually I can do this. I have a foot in the U.S. because I'm American and that's where I grew up and that's my culture and I have a foot in France because that's where I'm living and I speak French and I translate and I know about publishing. So, there you go. That's how we started Le French Book. Debbi: That's fantastic! How many titles do you publish a year? Anne: Well, it's really variable. I mean I wish we could do more. So far we've published about 30 titles and it goes up and down, and we've had years where we've published more and years when we've published fewer, you know depending on any number of factors including the fact that translation takes a really long time and you know you need to spend time translating books. Debbi: Yes. I was going to ask who your favorite crime fiction authors, French or otherwise are? Anne: Oh, you know, that's a really, really hard question. I mean we have published 30 titles. That's not 30 different authors because we have some series, but I have a bunch of authors and in our…you know we publish a bunch of different authors and I'm very involved in each one of those books. And you really, really have to love a book to want to translate it because it requires actually getting into an author's head, you know. Understanding who they are, where they're coming from, what they're trying to get across; getting into the story and building a br...
Creepy Suzzie Reads her original Story OUR LINKS Patreon- https://www.patreon.com/IntheEyesofTerror Redbubble- https://www.redbubble.com/people/eyesofterror/shop Itunes- https://itunes.apple.com/us/podcast/in-the-eyes-of-terror/id1289568113?mt=2 Twitter- https://twitter.com/TheEyesofTerror Instagram- https://www.instagram.com/intheeyesofterror/ Twitch- https://www.twitch.tv/lumberbunnyman Email- eyesofterror13@zoho.com Tumblr- https://www.tumblr.com/blog/eyesofterror Facebook- https://www.facebook.com/In-The-Eyes-Of-Terror-351009275346466 Webpage- https://eyesofterror.wordpress.com/ stitcher- http://www.stitcher.com/s?fid=162744&refid=stpr Spotify- 7CBYBm2832NWcfkNccnXnu Libsyn- http://eyesofterror.libsyn.com Tunein- https://tunein.com/radio/In-the-Eyes-of-Terror-p1038871/ GooglePlay- https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&isi=691797987&ius=googleplaymusic&apn=com.google.android.music&link=https://play.google.com/music/m/I5ijoke7omujszugzd26txtqsge?t%3DIn_The_Eyes_of_Terror%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16 Blogger- http://eyesofterror.blogspot.com/ Outro- Come play with me- Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License
Mitch, Dave and Erika discuss Bonjour/Hi, play Words With Friends and do a dramatic reading of a chinese menu.
Kim, Zambo and Tom are back at it again! In this episode, apart from the usual banter, We talk about the happenings of the week; Brim returns from his vacation, we play Minced with Chef Robyn Almodovar, and we get Donnie Klang from Making The Band 4 on the phone for a nice reunion! Enjoy!
Kim, Zambo and Tom are back at it again! In this episode, apart from the usual banter, We talk about the happenings of the week; Brim returns from his vacation, we play Minced with Chef Robyn Almodovar, and we get Donnie Klang from Making The Band 4 on the phone for a nice reunion! Enjoy!
People started saying "jeez" in the 1920s as an expression of surprise or annoyance. Learn about its origin and the origin of other minced oaths.
In the latest episode of Free Ira Brown, our heroes dive head-first into the first Final Four in Gonzaga basketball history. Can we just say that again? The first Final Four in Gonzaga basketball history. Sounds great, doesn’t it? So what does it mean for the program as a whole? What makes this team different from its predecessors? Was this really the missing link from Few’s resume? And finally, we end with a Top 3 which goes all the way back to two weeks ago before raising a glass to the Bulldogs who came before who made this Final Four(!) run possible. All this and more on the latest episode of Free Ira Brown, THE Gonzaga Hoops Podcast. Do join in on the finality, won’t you?
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, Brim sets Zambo and Kim up for a special dessert edition of 'Minced' with Tony Albanese aka The Pastryarch, and then some small-talk with Gary Klar, from George Romero's, Day of the Dead.
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, Brim sets Zambo and Kim up for a special dessert edition of 'Minced' with Tony Albanese aka The Pastryarch, and then some small-talk with Gary Klar, from George Romero's, Day of the Dead.
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, They talk about their first 'Meet and Greet' of 2017 at the Broadway Mall, Chef Barrett Beyer stops in for another episode of 'Minced', and Dinco D of 'Leaders of the New School' Stops in to chat. Enjoy!
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, They talk about their first 'Meet and Greet' of 2017 at the Broadway Mall, Chef Barrett Beyer stops in for another episode of 'Minced', and Dinco D of 'Leaders of the New School' Stops in to chat. Enjoy!
As a post hoc Christmas celebration and in honor of our own resurrection as a podcast, we discuss a multitude of expressions and exclamations used as euphemisms for Jesus Christ.
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, Kim and Zambo get challenged to another episode of 'Minced', this time with The Culinary Renegade, Chef Rob Burmeister. The gang discusses their experience with Rogue One and the GHR Premiere of the film. Enjoy!
This is the one where Kim, Zambo, and Brimstone discuss everything about what's new in pop culture, entertainment in the world and so much more. Apart from the usual banter, Kim and Zambo get challenged to another episode of 'Minced', this time with The Culinary Renegade, Chef Rob Burmeister. The gang discusses their experience with Rogue One and the GHR Premiere of the film. Enjoy!
This is the one where Kim, Zambo and Brimstone discuss everything about what's new in pop culture, entertainment, the world and so much more. Apart from the usual banter, Zambo and Kim face off against Chopped's Chef Tim Peterson in Minced, the beauty of the Belgian Waffle and the Electric Daisy Carnival. Also, Brian O'Halloran (Clerks, Mallrats) and Kel Mitchell (Game Shakers, All That, Good Burger) drop in for a spell. Enjoy!
This is the one where Kim, Zambo and Brimstone discuss everything about what's new in pop culture, entertainment, the world and so much more. Apart from the usual banter, Zambo and Kim face off against Chopped's Chef Tim Peterson in Minced, the beauty of the Belgian Waffle and the Electric Daisy Carnival. Also, Brian O'Halloran (Clerks, Mallrats) and Kel Mitchell (Game Shakers, All That, Good Burger) drop in for a spell. Enjoy!
This is the one where Kim, Zambo and Brimstone discuss everything about what's new in pop culture, entertainment, the world, and so much more. Apart from the usual banter, Kim is out sick, so the boys get a little loopy and go a little further south than usual. Celebrity Chef Jonathan Scinto drops in for a round or two of Minced. Enjoy!
This is the one where Kim, Zambo and Brimstone discuss everything about what's new in pop culture, entertainment, the world, and so much more. Apart from the usual banter, Kim is out sick, so the boys get a little loopy and go a little further south than usual. Celebrity Chef Jonathan Scinto drops in for a round or two of Minced. Enjoy!
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