Podcasts about Monterey Jack

Is it possible for Steven Spielberg to make a movie that doesn't exist? Well, he sure tried with 1989's Always, a film where John Goodman plays Monterey Jack of the Rescue Rangers, Richard Dreyfuss riffs to no one as an annoying ghost, and Holly Hunter falls in love with the most dull hottie at the Plane Depot. Our beloved Richard Lawson joins us to talk planes, boy bands, Marlboro merch, and the enduring mystery of what happened between Kathy Bates, Holly Hunter, and Fran McD in that famous apartment.  Listen to Little Gold Men Sign up for Check Book, the Blank Check newsletter featuring even more “real nerdy shit” to feed your  pop culture obsession. Dossier excerpts, film biz AND burger reports, and even more exclusive content you won't want to miss out on. Join our Patreon for franchise commentaries and bonus episodes. Follow us @blankcheckpod on Twitter, Instagram, Threads and Facebook!  Buy some real nerdy merch Connect with other Blankies on our Reddit or Discord For anything else, check out BlankCheckPod.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

This week, a slew of updates on future attractions and experiences coming to the parks, a look behind the attraction vehicles from Imagineering, a guide to the Disneyland 70th anniversary and what to expect, two iconic attractions have returned, Indiana Jones turned 30, we talk with Dr.Disneyland Jeff Barnes, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. Check out all of our current partners and exclusive discounts at https://www.dlweekly.net/promos. News: This weekend at South by Southwest, Disney had a panel called “The Future of World-Building at Disney” which gave us a ton of information about upcoming theme park attractions. One of these was the updated experience coming next year to Millennium Falcon: Smuggler's Run. The new adventure will feature the Mandalorian and Grogu, better known as “the child” from the hit Disney+ series. This new experience will take guests to new locations for the attraction, like Cloud City, Tatooine, and the Death Star wreckage. The update will coincide with the premiere of “The Mandalorian and Grogu” movie on May 22, 2026. – https://disneyparksblog.com/disney-experiences/sxsw-2025-new-missions-smugglers-run-mandalorian/ https://www.micechat.com/410722-disney-parks-announcements-from-swsx-avengers-star-wars-a-tomorrowland-tease/ Also at South by Southwest, Disney gave new details on the Avengers Campus updates at Disneyland. The large e-ticket Avengers Infinity Defense didn't get much new information, but the Stark Flight Lab did! Robert Downey Jr., who plays Tony Stark and Iron Man, was present to talk about the upcoming attraction. The attraction will have guests in “gyro-kinetic pods” that will roll on a track before being attached to a giant robotic arm and taken through some high-speed maneuvers. Tranferring the ride vehicle from the track to the robot arm and back again has never been done before. – https://disneyparksblog.com/dlr/sxsw-2025-robert-downey-jr-tony-stark-avengers-campus/ https://www.micechat.com/410722-disney-parks-announcements-from-swsx-avengers-star-wars-a-tomorrowland-tease/ All of this can be seen in the latest episode of “We Call it Imagineering” on the Walt Disney Imagineering YouTube channel. In the latest episode, they talk about the updates we just mentioned, as well as talk with legendary Imagineer Bob Gurr. The episode covers all kinds of ride vehicles from past, present, and into the future. There is even a great behind the curtain look at the underbelly of the Omnimover system at the Haunted Mansion! If you want to take a look at this, check out the link in the show notes. – https://youtu.be/IuQPrGLo0QM?si=Dt9qzvh4bD5xCSUZ Also at the SXSW conference, it was announced that characters from the upcoming Fantastic Four movie will be coming to Tomorrowland. This includes H.E.R.B.I.E. – the flying robot from the upcoming movie. No firm date on when they will land in Tomorrowland, but it is likely around the premiere of the movie on July 25, 2025. – https://www.disneyfoodblog.com/2025/03/08/disney-announces-new-additions-coming-soon-to-tomorrowland/ https://www.micechat.com/410722-disney-parks-announcements-from-swsx-avengers-star-wars-a-tomorrowland-tease/ The Disney Parks Blog posted a Guide to the 70th Anniversary at the Disneyland Resort, with some new details for the celebration. The celebration will run May 16th, 2025 through Summer of 2026. Updates to the previous information include a ew theme song called “Celebrate Happy.” The new “World of Color Happiness!” will explore “happy” through other emotions, hosted by Joy and other emotions from Inside Out and Inside Out 2. Boyz II Men will have a rendition of “Rainbow Connection” in the show, and FITZ from Fitz and the Tantrums will debut a song for World of Color called “Makes Me Wanna Move.” The Muppets will also appear before the show. – https://disneyparksblog.com/dlr/guide-to-the-70th-anniversary-at-disneyland-resort/ With the return of Paint the Night for the Disneyland 70th, the Frozen float that was removed to fit under the Red Car Trolley wires in Disney California Adventure will return to the parade, along with Anna, and Elsa. – https://disneyparksblog.com/dlr/guide-to-the-70th-anniversary-at-disneyland-resort/ Over at “it's a small world,” a new light, music, and projection show called “Tapestry of Happiness” will bring an animated mosaic of Disneyland attractions, memories, and moments in a style inspired by Disney Artist Mary Blair. It will feature the “Celebrate Happy” theme song, along with nods to other Disneyland tunes. In addition to Paint the Night, which will perform in the evening, “The Celebrate Happy Cavalcade” will appear along the parade route during the day. This new cavalcade will feature characters not often seen at Disneyland like Duffy and ShellieMay. – https://disneyparksblog.com/dlr/guide-to-the-70th-anniversary-at-disneyland-resort/ Along with the projection show on “it's a small world,” the attraction will get some new characters! Miguel and his alebrije, Dante, from Coco will be added to the Mexico section with the marigold bridge in the background. Disneyland 70th touches are also coming to Toy Story Midway Mania as you score points on the various carnival games. – https://disneyparksblog.com/dlr/guide-to-the-70th-anniversary-at-disneyland-resort/ Two iconic attractions for the resort, which also double as transportation, have returned. The Disneyland Railroad rolled down the tracks again after the completion of the track replacement. The Disneyland Monorail also returned after the installation of new entrance gates at Downtown Disney. – https://www.micechat.com/410607-disneyland-update-marvel-mando-monorails-big-changes-ahead/ Indiana Jones turned 30 on March 3rd, and to celebrate one of the iconic actors from the Indiana Jones movies and the attraction was on hand to ride with the cosplay group California Jones, sign autographs for fans and cast members, and take photos. John Rhys-Davies (John Reese-Davies), who portrayed Sallah was more than happy to spend time with fans. Later, he met up with two Imagineers who worked on the attraction – Chuck Ballew, who created the Maraglyphics, and Tony Baxter, the project lead for the attraction. – https://www.micechat.com/410607-disneyland-update-marvel-mando-monorails-big-changes-ahead/ https://www.youtube.com/watch?v=F9kMmcRF1Gc Fans of the delicious cocktails from Trader Sam's can now make two of the beverages at home! The recipes for the Molten Safari, and Lava Laughs have been posted over at the Disney Food Blog. Molten Safari does contain alcohol, where the Lava Laughs is non-alcoholic. – https://www.disneyfoodblog.com/2025/03/08/recipe-disneys-amazing-trader-sams-enchanted-tiki-bar-shares-2-new-drinks/ The refurbishment for the Jolly Holiday on Main Street is chugging along. This week, the old LED popcorn light sign was replaced with a plain, backlit sign. The LED version would frequently have issues. – https://www.micechat.com/410607-disneyland-update-marvel-mando-monorails-big-changes-ahead/ The latest Disneyland After Dark event took place last week. 90s Nite featured a cavalcade of characters from the 90s parades like Lion King, Aladdin, Mulan, and Hercules. Other 90s characters were out and about like Monterey Jack and Fat Cat from Chip n' Dale Rescue Rangers, and Cloppin from The Hunchback of Notre Dame. – https://www.micechat.com/410607-disneyland-update-marvel-mando-monorails-big-changes-ahead/ SnackChat: Season of the Force Foodie Guide – Disney Eats: Season of the Force Foodie Guide for Disneyland Resort 2025  – Disney Parks Blog Discussion Topic: Jeff Barnes Dr. Disneyland and author of The Wisdom of Walt https://thewisdomofwalt.com/

Most people believe that Monterey Jack Cheese originated in ... Monterey. And while the name 'Monterey Jack' establishes a clear claim, this week we're asking: Where is this silky cheese really from? You might be surprised. This episode originally aired on the podcast in 2022. Additional Reading: Move Over Monterey? Pacifica Lays Claim to Iconic Jack Cheese Read the transcript of this episode here Check out our kid-friendly playlist of Bay Curious favorites Buy the Bay Curious Book here! Sign up for our Newsletter Enter out Sierra Nevada Brewing Company monthly trivia contest Your support makes KQED podcasts possible. You can show your love by going to https://kqed.org/donate/podcasts This story was reported by Christopher Beale. Bay Curious is made by Olivia Allen-Price, Amanda Font, Ana De Almedia Amaral and Christopher Beale. Additional support from Jen Chien, Maha Sanad, Katie Sprenger, Holly Kernan and the whole KQED family.

With some amazing members of the LJCSC Dream Team, Monique & friends chat about the heartwarming traditions, favorite dishes, and unforgettable memories that make the holidays so special.From putting up Christmas trees extra early to savoring unique family recipes, you'll hear all about how the LJCSC team embraces the season with their families. They dive into everything from matching Christmas pajamas and sentimental ornaments to the joy of giving and reflecting on the meaning of the holidays.Receive a $500 voucher toward your end-of-year surgery when you book and complete your surgery on one of our select surgery days between 11/14/24 and 12/31/24.Nice, right?! (And way better than brown paper packages tied up with strings!) And it gets better… you can stack your vouchers! Have two or more “favorite things” procedures and save $500 each.LinksGet into the Holiday Spirit with a "Favorite Things" $500 VoucherHoping to get rid of your “turkey gobbler” neck this holiday season? Hear our previous episode, T-Z Plasty Update: Tightening Necklines for Men & WomenWondering what makes the BellaButton Tummy Tuck so special? Hear our previous episode, Why Your Belly Button is the Most Important Part of a Tummy TuckWatch San Diego plastic surgeon Dr. Kiersten Riedler bake her delicious cookiesTake a look at Dr. Riedler's beautifully decorated Christmas cookiesMonique's Best Ever Gingerbread Cookies recipe:Ingredients:1 cup shortening (Crisco or butter)1 cup brown sugar3 eggs2 cups molasses8 cups flour2 teaspoons baking soda1 teaspoon salt2 teaspoons ground ginger2 tablespoons cinnamonInstructions:Cream butter and sugar. Add eggs and molasses and mix. Sift together dry ingredients. Add to wet ingredients and stir. Put dough in wax paper and chill. Roll out to ½ (or less - they rise a lot) inch thick on floured cutting board. Bake at 375° for 8-10 minutes and ice and decorate with your favorite icing/toppings.Dr. Riedler's gingerbread cookies recipe:Ingredients:3 cups all-purpose flour¾ cup packed dark brown sugar1 Tbsp ground cinnamon1 Tbsp ground ginger¾ tsp baking soda½ tsp ground cloves½ tsp salt12 Tbsp unsalted butter, melted and cooled¾ cup molasses2 Tbsp milkInstructions:Process flour, sugar, cinnamon, ginger, baking soda, cloves, and salt in food processor until combined, about 10 seconds. Add melted butter, molasses, and milk and process until soft dough forms and no streaks of flour remain, about 20 seconds, scraping down sides of bowl as needed.Spray counter or silicone pastry mat lightly with baking spray with flour, transfer dough to counter, and knead until dough forms cohesive ball, about 20 seconds. Divide dough in half. Roll dough to ¼-inch thickness. Wrap in plastic wrap and refrigerate for at least 1 hour or up to 24 hours.Heat oven to 350 degrees. Use cookie cutter to cut out cookies. Space cookies ¾ inch apart on rimmed baking sheets lined with parchment paper. Repeat rolling and cutting steps with dough scraps.Bake until cookies are puffy and just set around edges, 9 to 11 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 10 minutes, then transfer to wire rack and let cool completely before decorating and serving.Kristen's Ultimate Bacon Green Bean Casserole recipe:Ingredients:6 strips bacon1/2 onion, finely diced1 1/2 cups chopped button mushrooms3 cloves garlic, minced2 (10.5-ounce) cans cream of mushroom condensed soup1/4 cup milk1 cup shredded Monterey Jack cheesesalt and pepper4 (14.5-ounce) cans cut green beans, drained1 1/2 cups French fried onionsLearn from the talented plastic surgeons inside La Jolla Cosmetic, the 20x winner of the Best of San Diego and global winner of the 2020 MyFaceMyBody Best Cosmetic/Plastic Surgery Practice.Join hostess Monique Ramsey as she takes you inside La Jolla Cosmetic Surgery Centre, where dreams become real. Featuring the unique expertise of San Diego's most loved plastic surgeons, this podcast covers the latest trends in aesthetic surgery, including breast augmentation, breast implant removal, tummy tuck, mommy makeover, labiaplasty, facelifts and rhinoplasty.La Jolla Cosmetic is located just off the I-5 San Diego Freeway at 9850 Genesee Ave, Suite 130 in the Ximed building on the Scripps Memorial Hospital campus.To learn more, go to LJCSC.com or follow the team on Instagram @LJCSCWatch the LJCSC Dream Team on YouTube @LaJollaCosmeticThe La Jolla Cosmetic Podcast is a production of The Axis: theaxis.io

The sisters discuss what's giving and taking joy this week. Kathy introduces the newest member of her family a six week old black lab puppy. The girls discuss the ins and outs and pros and cons of having pets, whether Nancy is a hamster killer and if pet insurance is worth it or not. Linda recoomends Barkbox.com for monthly pet toy subscriptions, Kathy is considering trupanion.com for pet insurance.What's For DinnerChicken EnchiladasPreheat oven to 3504 boneless skinless chicken breasts – cooked and chopped1 can of chopped green chilis1 16 oz container of sour cream (I like lower fat, or you can substitute Greek yogurt)2 cups or more of Monterey Jack cheese (shred your own – it melts better)Mix all these ingredients in a bowl – this is the filling for your enchiladasSpray a lasagna pan with non-stick sprayCoat a tortilla on both sides with enchilada sauce – I like the red sauce and fille with a spoonful or two of your filling, tightly roll and place in pan. Line up your enchiladas next to each other. When pan is full top with more shredded cheese and bake until the cheese is melted and slightly brown. Let cool for ten min and serve. I like to serve with rice and/or chips and guacamole.

Do you feel like there is too much to do and not enough time to do it during the holidays? You are not alone, friend! Kathi Lipp and her favorite elf Deanna Day Young talk about strategies to keep your holidays less stressful so you can take care of the future you. In Part 2 of a three-part series, they lay out ten time-saving and preplanning tips to keep you moving and merry during this season when time is a valuable commodity. Listen in as Kathi and Deanna each share five of their favorite holiday hacks such as: How do they plan their holiday outfits? Hint: It keeps things clutter-free! How to keep holiday gift-giving manageable. And they share their favorite holiday recipes with us! Check those out below. Have you listened to 591 Your Holiday Gameplan When You're Low on Space? Click here. Next week Kathi and Deanna will continue the holiday theme as they discuss what to do when you're low on money. (And who isn't?)  Sign up here to be notified when the next episode is released. Do you find the Clutter Free Academy podcast helpful? Would you consider reviewing the podcast on Apple Podcasts or Spotify? Each review helps us share the word about this podcast and reach more listeners with the Clutter Free message. We would be so grateful for your recommendation. Baked Mac & CheeseIngredients:1 Box of Kraft Deluxe Macaroni & Cheese 1 cup milk ½ cup sour cream 1 cup shredded cheddar cheese Prepare Mac & Cheese as directed on package. Add milk and sour cream. Mix well. Spoon into 8"x8" baking dish. Top with cheese. Bake at 400 degrees for 30 minutes or until cheese is completely melted and lightly browned. **This recipe can easily be doubled and baked in a 9"x13" baking dish. Increase bake time to 45 minutes. S'mores BarsIngredients: ½ c. butter, softened ½ c. sugar 1 egg 1 teaspoon vanilla extract ¾ c. graham crackers, crushed or graham cracker crumbs ¾ c. all-purpose flour ¼ teaspoon salt 1 teaspoon baking powder 3 regular size Hershey bars 7 oz jar of marshmallow creme In a large mixing bowl, cream butter and sugar until fluffy. Beat in the egg and vanilla extract. Add crushed graham crackers or graham cracker crumbs, flour, salt and baking powder; beat until well mixed, scraping the sides of the bowl. Put a layer of aluminum foil down in the 8"x8" pan and grease the foil. This will allow you to lift the dessert out of the baking pan to cool after baking and allow for easier cutting into bars. Spoon half of the dough into a greased 8"x8" baking pan and spread evenly. Break chocolate bars into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough and lay over marshmallow creme. The remaining dough may not cover the entire layer of marshmallow creme but place sporadically over the marshmallow creme layer. Bake at 350 degrees for 30 minutes or until golden brown. Lift foil out of baking pan and place on cooling rack. Allow dessert to cool and cut into squares. Honey Bun CakeMix together: 1 box yellow cake mix 8 oz. sour cream 2/3 cup vegetable oil 4 eggs Pour half of batter in greased 9x13 pan. In separate bowl, mix together: 2 Tablespoons cinnamon 1 cup of brown sugar Sprinkle cinnamon/brown sugar mixture over batter. Pour remaining batter on top. Bake 350 degrees for 35-45 minutes Poke holes in cake with a fork while hot and pour the following mixture over cake: 2 ½ cups powdered sugar ½ cup milk 1 tsp vanilla Artichoke DipServings 8 people Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Ingredients: 8 oz cream cheese 1 c. Parmesan cheese – shredded 1 c. mayonnaise low-fat or fat-free is acceptable (pantry) ½ t. dill weed 1 clove garlic crushed 1 can artichoke hearts drained and chopped (pantry) Instructions: Preheat oven to 350 Cream the cream cheese, add the Parmesan cheese, mayonnaise, dill weed  and garlic. Mix well. Fold in the chopped artichoke hearts and then spoon mixture into a 9×9 pan. Bake for 30 minutes. Recipe Notes: Serve with crackers, toasted baguettes, or toasted pita points. Serves 8 as an appetizer Overnight Sausage, Egg, and Hashbrown Breakfast CasseroleIngredients:1 pound breakfast sausage, crumbled 6 cups frozen shredded hashbrowns, thawed 12 large eggs 2 cups whole milk or half-and-half 1 cup shredded sharp cheddar cheese 1 cup shredded Monterey Jack cheese 1/2 cup diced onion 1/2 cup diced red bell pepper 1/4 cup chopped fresh parsley 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon garlic powder 1/4 teaspoon paprika Instructions: In a large skillet over medium heat, cook the crumbled breakfast sausage until browned and cooked through, about 8-10 minutes. Remove from heat and set aside to cool slightly. In a 9x13-inch baking dish, evenly spread the thawed shredded hashbrowns. Set aside. In a large bowl, whisk together eggs, milk or half-and-half, salt, black pepper, garlic powder, and paprika until well combined. Stir in the cooked sausage, diced onion, diced red bell pepper, chopped fresh parsley, and both shredded cheeses until well mixed. Pour the egg mixture evenly over the hashbrowns in the baking dish. Use a spatula or the back of a spoon to gently press the mixture down, ensuring that the hashbrowns are well-covered. Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight, or for at least 8 hours. The next morning, preheat your oven to 350°F (180°C). Remove the casserole from the refrigerator and let it sit at room temperature for about 20-30 minutes before baking. Remove the cover and bake the casserole in the preheated oven for 45-55 minutes, or until the eggs are set and the top is golden brown. To check for doneness, insert a knife in the center of the casserole; it should come out clean. Allow the casserole to cool for 10 minutes before serving. Cut into squares and serve with your favorite hot sauce, salsa, or ketchup, if desired.  

Sometimes, some crimes, go slipping through the cracks! That's right, this week Jim goes back and revisits the classic Disney series, Chip 'n Dale Rescue Rangers! Including never-before-heard insight into the show and iconic characters such as Monterey Jack and Fat Cat, this is one episode that Disney fans will NOT want to miss.NOTE: This podcast is best enjoyed whilst eating some chee-eee-eee-eee-eessee!Support Jim on Patreon for EXCLUSIVE CONTENT including EARLY & AD-FREE ACCESS, DISNEY AUDIO COMMENTARIES, PRIZE DRAWS and more by joining the Toon'd In! family today at patreon.com/jimcummingspodcastOrder a personal cameo from Jim at cameo.com/toondinjimcummingsFor more information on Jim's upcoming appearances, visit jimcummingsworld.comCHECK OUT FOUR FINGER DISCOUNT'S OTHER PODCASTS:Four Finger Discount (Simpsons) - spreaker.com/show/four-finger-discount-simpsons-podcastGoin' Down To South Park - spreaker.com/show/goin-down-to-south-parkSpeaKing Of The Hill - spreaker.com/show/speaking-of-the-hill-a-king-of-the-hill-Talking Seinfeld - spreaker.com/show/talking-seinfeldTales Of Futurama - futuramapodcast.comThe One About Friends - spreaker.com/show/the-one-about-friends-podcastThis show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/5863067/advertisement

Welcome to Mysteries to Die For.I am TG Wolff and am here with Jack, my piano player and producer. This is a podcast where we combine storytelling with original music to put you in the heart of a mystery. All stories are structured to challenge you to beat the detective to the solution. These are arrangements, which means instead of word-for-word readings, you get a performance meant to be heard. Jack and I perform these live, front to back, no breaks, no fakes, no retakes.For Season 6, Jack and I have again decided to go ad-free. I do this because I love mysteries, Jack does it because he loves me. Jack maybe a starving college student but it's because… We do ask you support the writers of our show. This week it's KM Rockwood. Check her out on her website and social, buy and read her stories, help other readers find her. Make writing for Mysteries to Die For the best decision she could made. In your review, tell her Tina and Jack said ‘Hi'. This is Season 6, Things that Go Jack in the Night. This season contains truly imaginative mysteries around one of the most common words in the English language. From the brandy distilled from hard cider known as applejack to that nefarious one-eyed jack, to the animals, vegetables, fruits, tools, weapons, and slang, the way the word “jack” is used in the English language is truly unique, inventive, and too numerous for us to count. And yes, it is also the name of my piano player and producer. For Episode 1, Pepper Jack Cheese is the featured jack. This is A Package of Pepper Jack Cheese by KM RockwoodABOUT KM Rockwoodkmrockwood.comKM Rockwood draws on a varied background for stories, among them working as a laborer in a steel fabrication plant, operating glass melters and related equipment in a fiberglass manufacturing facility, and supervising an inmate work crew in a large medium security state prison. These jobs, as well as work as a special education teacher in an alternative high school and a GED teacher in county detention facilities, provide most of the background for novels and short stories.ABOUT Pepper Jack CheeseFrom the website for Shisler's Cheese House in Orrville, Ohio – 24/7 hotline https://cheesehouse.com/Pepper Jack Cheese is a cow's milk cheese that blends the creamy, buttery flavor of Monterey Jack cheese with the intensity of spicy peppers. Jalapeños, serrano peppers, and habañero peppers are all used to create heat. As the cheese ages, the peppery flavor intensifies. Some older pepper jacks can taste quite zesty, but generally, the cheese is only aged for a few months. It will take on a creamy color and semi-firm textures.Monterey Jack Cheese was made by the Mexican Franciscan friars of Monterey, California, in the 19th century. Then David Jack, a California businessman, decided that the market for the cheese could be developed. He produced the mild, white cheese that we now call Monterey Jack. Later, producers began to add small pieces of spicy peppers to the curds of their Jack cheese, creating Pepper Jack Cheese.

Alex and I recorded this a bit ago, but now all of you can listen to our enlightening conversation! Chip and Dale are two chipmunks who start a detective agency, Rescue Rangers, along with their friends Gadget Hackwrench, Monterey Jack, and Zipper. The pint-sized detectives deal with crimes that are often "too small" for the police to handle, usually with other animals as their clients. The gang frequently find themselves going up against two particular arch-villains: the Mafia-style tabby cat (Fat Cat) and the mad scientist Norton Nimnul. Let's dive in together!!! --- Send in a voice message: https://podcasters.spotify.com/pod/show/rich-temple/message Support this podcast: https://podcasters.spotify.com/pod/show/rich-temple/support

20230523 Herbies Cooking Corner Originally Broadcasted May 23, 2023, on ACB Media 5 Participants joined tori and me as we took you on another cooking adventure. This time: Tortilla Casserole. If cooking with us, you will need the following: 2 large chicken breasts 1 small onion (fry to brown) 1 can cream of mushroom soup. 1 can cream of chicken soup. 8 oz. sour cream 1 can diced green chilies. 1 can of sliced olives. 1 can Dennison's chili w/no beans 1 flour tortillas (quartered) Monterey Jack & Cheddar cheese Mixing bowl 9 by 13 pan Oven We also had Tori's tips where she offered some additional tricks as well as both Vegan and Gluten Free substitutions where possible. We will also consider any recipe requests or future cooking demos. Subscribe to the ACB Cooks email list. Email the ACB Cooks Find Herbie's Cooking Corner on YouTube

This mild, melty cheese comes has a spicy history. Anney and Lauren dig into the story of Monterey/Jack/Monterey Jack cheese.See omnystudio.com/listener for privacy information.

We celebrate this year's 4/20 by having Alex Thomas join the pod! Alex is a local serial entrepreneur who owns and operates many establishments that we all enjoy here in Wichita. We get to know Alex and his journey of bringing people together through his establishments or singing as the front man of his band Monterey Jack! For this week's drink we made a Bare-acuda featuring Bulleit bourbon whiskey! Follow Alex and Monterey Jack on IG: https://www.instagram.com/a.m._thomas/ https://www.instagram.com/mjack.wichita/ Cover photo by Aaron Fox. --- Support this podcast: https://podcasters.spotify.com/pod/show/herestoyoupod/support

Chip 'n Dale: Rescue Rangers is an American animated adventure comedy television series produced by Walt Disney Television Animation.[1] Created by Tad Stones and Alan Zaslove, it featured chipmunks Chip and Dale, mice Gadget and Monterey Jack, and housefly Zipper as a team of mystery-solving detectives working on "small crimes."   Before we revisit this Disney classic, we try Chick-O-Stick, the retro peanut butter coconut candy that one of us called "as dry as a desert" and the other of us thoroughly enjoyed.  Megan talks about meeting Chip & Dale at Disney World with her fanatic brother, Steve talks about forming his own Rescue Rangers gang, and we both enjoy revisiting this afterschool cartoon now available on Disney+   Links to listen can be found at www.stopruiningmychildhood.com  Support our show on Patreon at https://www.patreon.com/stopruiningmychildhood 

Robbie's Rundown kicks off today's show with stories on how you could earn 1000 bucks by eating cheese at a certain point in the day, an update on an officer involved shooting in one Twin Cities suburb and Biden says yes to more artillery for Ukraine.

Steve and Ray spin the wheel of California topics that are exploding in the headlines this week including the recent mass shootings in California. Also Jill Biden, school lunches, focus on money going to specific schools that target black students, and more. As the fine-dining chef at her high school served samples of his newest recipes, Anahi Nava Flores gave her critique of a baguette sandwich with Toscano salami, organic Monterey Jack, arugula and a scratch-made basil spread: “This pesto aioli is good!”See omnystudio.com/listener for privacy information.

It's Week #2 of Patreon Request Month 2022, and we're teaming up with the hosts of Mystery Shack Lookback as the randomizer goes all the way back to 2022 to pick Zan Hecht and Tyler Paul's request for the Disney+ original movie that saw fit to hire the lunatics at The Lonely Island to take over the Disney asylum, and Trojan Horse the most surreal phantasmagorical whirlwind of pop-cultural remixing this side of The LEGO Movie into an adaptation of a semi-remembered Disney Afternoon show from over three decades ago. My guests weren't ready for that yet, but the kids they may or may not ever have are gonna love it. Join Tony Goldmark, Ella Cesari, Charley Marlowe and Shelby Sessler as they take the clues and find the wheres and whys and whos of Ch-Ch-Ch-CHIP 'N DALE RESCUE RANGERS (2022)! Check out my guests' stuff! MYSTERY SHACK LOOKBACK Podcast: https://mysteryshacklookback.libsyn.com/ Twitter: https://twitter.com/mysteryshackpod  ELLA CESARI Instagram: https://www.instagram.com/drawnwithoutref Twitter: https://twitter.com/drawnwithoutref  Portfolio: https://ellacesari.weebly.com  CHARLEY MARLOWE Twitter: https://twitter.com/charmarlowe   YouTube: https://www.youtube.com/c/CharleyMarlowe   TikTok: https://www.tiktok.com/@CapnGoatbeard  SHELBY SESSLER Website: https://www.shelbysessler.com   Twitter: https://twitter.com/shelbysessler  YouTube: https://www.youtube.com/shelbeanie143   And check out this show on social media! Twitter: https://twitter.com/efvdpodcast Host's Twitter: https://twitter.com/tonygoldmark Facebook Group: https://www.facebook.com/groups/972385353152531 YouTube: https://www.youtube.com/tonygoldmark Hear new episodes a day early by supporting this show on Patreon: https://www.patreon.com/tonygoldmark

Checking out the Brewery on the go at Cape Canaveral, FL and putting into use our Carib Brewing Co. ( AKA 321 lime house)On instagram @321limehouseWebsite: https://caribbreweryusa.com/AMBER LAGERBREW MASTER'S CRAFTAn American style Amber Lager with roasted malt and caramel notes, and a clean, smooth finish. Pairs well with classic American fare, cheeseburgers, chili, onion soup, barbecue ribs, Monterey Jack cheese and spice cake. Sunshine State FL-Lager been nationally recognized over the years as the 2016 and 2011 Silver Medal Winner American Premium Lager U.S. Open Beer Championships, the 2015 and 2013 Gold Medal Winner American Premium Lager U.S. Open Beer Championships, 2012 Silver Medal Winner American Amber Lager Best Florida Beer Championships, and 2011 Bronze Medal Winner American Amber Lager Great American Beer Festival.ABV5% IBU 30AMERICAN PALE ALEWe introduce to you our American Pale Ale. A perfect complement for those with a thirst for adventure and thrill-seeking, Hurricane Reef APA is best enjoyed by the not so faint at heart, taking the drinker on an adventurous journey into uncharted flavor territories. Enjoy responsibly.ABV5%DOUBLE INDIA PALE ALEBREW MASTER'S CRAFTThe fresh and lively hop character is derived from using 4 hop varieties: Cascade, Centennial, Chinook and Columbus, this Double India Pale Ale has a unique balance of complex, smokey and fruity aromas. An intense bitter taste complimented with a deep rich aftertaste. Pairs well with a robust steak, spiced grilled cedar plank salmon, spicy chili or stew and a juicy burger with sharp cheddar. This award-winning beer earned the 2011 and 2010 Bronze Medal in the Imperial IPA U.S. Open Beer Championships.ABV10%IBU85XXX TRIPLE STOUT, MILK STOUTMackeson is a full-bodied milk stout that is “not too sweet and not too bitter.” Its overall sweetness is well balanced by a bitter chocolate characteristic, a signature of the chocolate malt used to brew the stout.ABV4.9%Accessory for the outdoors Ozark Trail 8' x 8' Instant Sun Shade:  No assembly required the poles are attached to the Sun Shade Set up is quick and easy only taking 30 seconds 64 square feet of shade Easy access sandbag pockets to keep shade stable in wind Detachable privacy panel for extra shade and protection Perfect for the beach, picnic or sporting event This Sun Shade is a must have for your summer adventures 50+ UV protection from the sun Includes carry bag with attached shoulder strap for easy carry Measures: 8' x 8' (96” x 96”) Center Height: 59" Model Number: 30158

Join along for our Chip 'n Dale: Rescuers Rangers podcast as we discuss comic conventions, easter eggs and more in episode 258 of the Animation Addicts Podcast!    Join the RotoNation community on Patreon and get ad-free episodes, exclusive content & more!  Follow us at Rotoscopers.com and on social media with Instagram and YouTube Learn more about your ad choices. Visit megaphone.fm/adchoices

Robert Winfree, Alexis Hejna and Mark Radulich present their Lightyear/Chip N Dale Rescue Rangers 2022 Review! Lightyear (2022) is an American computer-animated science fiction action-adventure film produced by Pixar Animation Studios and distributed by Walt Disney Studios Motion Pictures. The film is a spin-off of the Toy Story film series, serving as an origin story for the character Buzz Lightyear. It was co-written and directed by Angus MacLane and produced by Galyn Susman, and stars Chris Evans as the voice of the title character, with Keke Palmer, Peter Sohn, James Brolin, Taika Waititi, Dale Soules, Uzo Aduba, Mary McDonald-Lewis, Efren Ramirez, and Isiah Whitlock Jr. in supporting roles. Chip 'n Dale: Rescue Rangers (film, 2022) is an American live-action/computer-animated action-adventure comedy film based on the characters Chip and Dale and continuation of the animated TV series of the same name. It was directed by Akiva Schaffer and written by Dan Gregor and Doug Mand. The film stars John Mulaney and Andy Samberg as the voices of the titular pair, respectively, with KiKi Layne, Will Arnett, Eric Bana, Flula Borg, Dennis Haysbert, Keegan-Michael Key, Tress MacNeille, Tim Robinson, Seth Rogen, and J.K. Simmons. The film takes place in a world where fictional characters in cartoons, movies and other media live alongside humans, and centers on Chip and Dale, thirty years since the cancellation of their show due to a falling out, coming back to reconcile their differences while they investigate the kidnapping of their friend and co-star Monterey Jack. Mark Radulich and his wacky podcast on all the things: https://linktr.ee/markkind76 also snapchat: markkind76 FB Messenger: Mark Radulich LCSW Tiktok: @markradulich twitter: @MarkRadulich

Robert Winfree, Alexis Hejna and Mark Radulich present their Lightyear/Chip N Dale Rescue Rangers 2022 Review! Lightyear (2022) is an American computer-animated science fiction action-adventure film produced by Pixar Animation Studios and distributed by Walt Disney Studios Motion Pictures. The film is a spin-off of the Toy Story film series, serving as an origin story for the character Buzz Lightyear. It was co-written and directed by Angus MacLane and produced by Galyn Susman, and stars Chris Evans as the voice of the title character, with Keke Palmer, Peter Sohn, James Brolin, Taika Waititi, Dale Soules, Uzo Aduba, Mary McDonald-Lewis, Efren Ramirez, and Isiah Whitlock Jr. in supporting roles. Chip 'n Dale: Rescue Rangers (film, 2022) is an American live-action/computer-animated action-adventure comedy film based on the characters Chip and Dale and continuation of the animated TV series of the same name. It was directed by Akiva Schaffer and written by Dan Gregor and Doug Mand. The film stars John Mulaney and Andy Samberg as the voices of the titular pair, respectively, with KiKi Layne, Will Arnett, Eric Bana, Flula Borg, Dennis Haysbert, Keegan-Michael Key, Tress MacNeille, Tim Robinson, Seth Rogen, and J.K. Simmons. The film takes place in a world where fictional characters in cartoons, movies and other media live alongside humans, and centers on Chip and Dale, thirty years since the cancellation of their show due to a falling out, coming back to reconcile their differences while they investigate the kidnapping of their friend and co-star Monterey Jack. Mark Radulich and his wacky podcast on all the things: https://linktr.ee/markkind76 also snapchat: markkind76 FB Messenger: Mark Radulich LCSW Tiktok: @markradulich twitter: @MarkRadulich

For Immigrants Fleeing Gender-Based Violence, a Long Road to Asylum in US California has long tried to be a welcoming place for immigrants. But sometimes our state's efforts have conflicted with federal policy. Under the Trump administration, the rules changed about just who qualifies for asylum. That has made things rocky for people fleeing persecution based on their gender. KQED's Immigration Editor Tyche Hendricks has been following a woman who escaped years of abuse in Guatemala, and finally made her way to California.   Move Over Monterey? Pacifica Lays Claim to Iconic Jack Cheese We've brought you a lot of stories of how iconic California foods and drinks got their start…from the Martini to Rocky Road ice cream. This week, we're diving into the origin story of Monterey Jack Cheese. You might guess with a name like Monterey Jack that it comes from the beachside town of Monterey. But there are rumors that Monterey Jack was actually created in Pacifica, a foggy town just south of San Francisco. In a story from our friends at Bay Curious, reporter Christopher Beale takes us on a journey to find the true origins of Monterey Jack.

Monterey Jack cheese get its name from the nearby city of Monterey, but the city of Pacifica alleges it should really be called Pacifica Jack. On this week's episode, we get into the origin story behind this basic pantry cheese. Additional Reading:  Move Over Monterey? Pacifica Lays Claim to Iconic Jack Cheese Reported by Christopher Beale. Bay Curious is made by Olivia Allen-Price, Katrina Schwartz, Sebastian Miño-Bucheli and Brendan Willard. Additional support from Kyana Moghadam, Jasmine Garnett, Carly Severn, Joe Fitzgerald Rodriguez, Jenny Pritchett, Ethan Lindsey and Vinnee Tong.

Picking up from the animated TV series, this film sees John Mulaney and Andy Samberg voicing the titular chipmunks, in a story that takes place in a world where cartoons live alongside humans. It's been 30 years since Chip and Dale had a falling out, which resulted in the cancellation of their show - but now, they must reconcile their differences to investigate the kidnapping of their friend Monterey Jack. A joint production between Disney and The Lonely Island, the show also stars Will Arnett, Eric Bana, Keegan-Michael Key, Seth Rogen, and J.K. Simmons. We review the movie and talk about the unexpected high praise it's been getting.

The late 80's and early 90's is a huge nostalgia period for a lot of folks these days, especially regarding their Disney cartoons. One of the cornerstone shows is 'Chip 'n Dale: #RescueRangers'! Get ready to solve some mysteries with #ChipNDale, Zipper, #Gadget and good ol' Monterey Jack. All of the goofiness, good times and close shaves, we're doing a deep dive all the way into #Russian Gadget Hackwrench cults. (That's a thing, really.) Buckle up buttercup, because in 2022, John #Mulaney, Andy #Samberg and This Lonely Island have sent a jolt through the franchise. Is it going to breathe life into it or will it be D.O.A.? Let's take a trip to the uncanny valley and find out! If you'd like to leave the guys a question for the "Question of the Week" or leave us a show idea or voice message, call us at 708-669-9727 or use the Google Form link HERE. Join our Discord channel HERE! Or copy this link to your browser! https://discord.gg/UEmYaUt4sN   You can donate to the show at our Ko-Fi Page! ko-fi.com/40go14

  The late 80's and early 90's is a huge nostalgia period for a lot of folks these days, especially regarding their Disney cartoons. One of the cornerstone shows is 'Chip 'n Dale: #RescueRangers'!   Get ready to solve some mysteries with #ChipNDale, Zipper, #Gadget and good ol' Monterey Jack. All of the goofiness, good times and close shaves, we're doing a deep dive all the way into #Russian Gadget Hackwrench cults. (That's a thing, really.)  Buckle up buttercup, because in 2022, John #Mulaney, Andy #Samberg and This Lonely Island have sent a jolt through the franchise. Is it going to breathe life into it or will it be D.O.A.? Let's take a trip to the uncanny valley and find out! If you'd like to leave the guys a question for the "Question of the Week" or leave us a show idea or voice message, call us at 708-669-9727 or use the Google Form link HERE. Join our Discord channel HERE! Or copy this link to your browser! https://discord.gg/UEmYaUt4sN You can donate to the show at our Ko-Fi Page! ko-fi.com/40go14

This week on End Credits, it's a post-long weekend solo round. Fewer co-hosts means time for more movies, and this week, you're getting a review of three very different flicks. Cartoon chipmunks will kick-off the show with more meta references than you can stand, and then we will get serious with a three-letter word. To wrap up, a trip through the multiverse to the MCU! This Wednesday, May 25, at 3 pm, Adam A. Donaldson will discuss: REVIEW: Chip N' Dale: Rescue Rangers (2022). In the 1990s, two cartoon chipmunks were riding high with an eponymous TV adventure about a group of rodents that save the world. But nothing lasts forever, except nostalgia! Chip and Dale are reunited in a quest to save Monterey Jack, their fellow Rescue Ranger, from a horrible fate in the hands of crime lord [checks notes] Peter Pan. So is Rescue Rangers a movie, or is it a 90-minute ad for Disney+? REVIEW: Men (2022). Alex Garland, maker of Ex Machina and Annihilation, returns to theatre screens with another atmospheric head scratcher. Harper (played by the always excellent Jessie Buckley) retreats to the English countryside to escape her own grief and regret for a few days, but the small town has some unsettling dark corners, and Harper may be forced to confront all that she left behind. So on a scale of 9 to 10, just how unsettling is Men? REVIEW: Doctor Strange in the Multiverse of Madness (2022). When we last saw Doctor Strange, we has helping Spider-Man out of a multiverse-related jam, but the multiverse isn't finished with Marvel's favourite wizard just yet. Benedict Cumberbatch returns as surgeon turned sorcerer for his first solo adventure in six years, joined by Elizabeth Olsen as the Scarlet Witch and new hero Xochitl Gomez as America Chavez. So does the movie put a spell on us? End Credits is on CFRU 93.3 fm and cfru.ca Wednesday at 3 pm.

For the last few years, Rick Martinez, food writer and host of multiple food shows on YouTube, lived in Mexico, travelling around the country trying different dishes and experimenting with Mexican ingredients in his home kitchen. Now, his new cookbook, called Mi Cocina: Recipes and Rapture from My Kitchen in Mexico: A Cookbook, summarizes his favorite dishes from his adventures, from Oaxaca, to Sinaloa, to Mexico City. Martinez joins us to discuss Mexican cooking. Cemita Poblana   Fried pork cutlet sandwich topped with strands of queso Oaxaca MAKES 4 CEMITAS   I had walked to the Mercado Municipal La Acocota in Puebla and was looking at ceramics when a crazy thunderstorm started. It shook the building and wouldn't let up. I had not intended to eat there, but I was trapped. I didn't want to walk in the rain and there were no taxis nor Ubers nearby.   I saw a woman at a cemita puesto (sandwich food stall) take balls of queso Oaxaca and pull them apart into long, thin threads of cheese—it was like watching someone pull apart a sweater into strands of fiber. Queso Oaxaca is similar in flavor to Monterey Jack with the string-like texture of fresh mozzarella—it is made by pulling the cheese into strands and rolling it up like a ball of yarn. After unraveling it, the vendor took a handful of the cheese strands and used them to top the cemitas before smashing the avocado into the bread and closing the cemita. I was in complete awe. I ordered a sandwich, of course.   This was also my first time tasting pápalo, an herb that has a flavor similar to the combination of cilantro, mint, and basil. It is pretty difficult to find, even in parts of México. So, if you can't find it, and you probably won't, just use a combination of herbs to mimic the flavor. But if you do see it, buy it and try it!   4 boneless center-cut pork chops (6 oz/170 g each), excess fat trimmed Morton kosher salt and freshly ground black pepper 1 cup all-purpose flour 3 large eggs, at room temperature 3 cups panko Japanese-style bread crumbs or unseasoned bread crumbs ½ cup vegetable oil 2 large avocados, peeled, seeded, and halved 4 cemitas poblanas, teleras, bolillos, or brioche rolls, halved and toasted Chiles Chipotles en Escabeche,or sliced Chiles Jalapeños en Escabeche, plus brine from the jar ½ medium white onion (5.6 oz/160 g), thinly sliced 1 cup (packed) pápalo (1 oz/30 g) or a combination of cilantro, basil, and mint 8 ounces queso Oaxaca or fresh mozzarella (226 g), pulled into thin strands or shredded 8 ounces thinly sliced smoked or cooked ham (226 g)   Place a pork chops between two sheets of plastic wrap and pound to a ¼-inch thickness. Unwrap and set aside on a plate. Repeat with the remaining chops, then season both sides with salt and pepper.   Add the flour to a shallow bowl (a pie plate works best). Place the eggs in another shallow bowl and beat to combine. Place the panko in a third shallow bowl. Season the flour, eggs, and panko with salt and pepper.   Working with one at a time, dredge a chop through the flour, shaking off any excess and making sure both sides are well coated. Transfer to the bowl with the eggs and turn to coat. Lift from the bowl, letting any excess drip off. Add the pork to the panko, pressing it into the crumbs on both sides to adhere, then transfer the pork to a sheet pan. Repeat with the remaining chops.   In a large skillet over medium-high, heat ¼ cup oil. Cook 2 cutlets at a time until the coating is deep golden brown and the pork is just cooked through, for about 3 minutes per side. Transfer to a plate lined with paper towels. Wipe out the skillet and repeat with the remaining ¼ cup oil and 2 cutlets.   Smash half of an avocado onto the top half of each toasted cemita so that it sticks to the bread. Set a pork cutlet on each bottom half. Top the pork with the chipotle, onion, pápalo, queso, ham, and a generous drizzle of chipotle brine. Top the cemita, cut in half, and serve.  

Will there Be a Walt Disney World Halloween Party in 2022? Will there be a Halloween Party this year? This is what's on the minds of Disney travelers right now. The debate rages on among Disney travelers as they debate whether or not Walt Disney World will hold a Halloween event of any kind in 2022.--Expedition Everest has now Reopened and is temporarily available through Genie+Expedition Everest has now reopened at Disney's Animal Kingdom Park, with one change: Expedition Everest has been added to Genie+ service through August 7, 2022. During this time, Lightning Lane entry will not be available as an individual, a la carte purchase.--Foodie Guide to Earth Day 2022 at Disney ParksWalt Disney World Resort and Disneyland are celebrating Earth Day and Earth Week by serving up a ton of limited-edition treats inspired by the world around us. Walt Disney World Resort Disney's Animal Kingdom Theme ParkPizzafari and Flame Tree Barbecue (available on Mobile Order through April 28) Flamingo Cupcake: Strawberry cake filled with strawberry compote and crowned with guava frosting, strawberry crisp pearls, and white-chocolate wingsDawa Bar  Lion's Fury: Jungle juice, Red Stag Bourbon, Fireball Whiskey Floater, and a fiery glow cube (available through April 28) Tiger Tail Pale Ale: Celebrating Florida's tiger swallowtail butterfly, this pale ale features notes of passionfruit, strawberry, and grapefruit (available through April 28)  Dino Diner (available through April 28) Sea Turtle: Frozen blue raspberry and frozen lemonade with a wave of blue cotton candy on topIsle of Java (available through April 28) Red Crowned Cane: Frozen Coke with frozen cherry and a crown of cotton candyRestaurantosaurus Lounge  Crave the Wave: vodka, blue curaçao, lemonade, and a lemon wheel (available through April 28) Tiger Tail Pale Ale: Celebrating Florida's tiger swallowtail butterfly, this pale ale features notes of passionfruit, strawberry, and grapefruit (available through April 28) Creature Comforts and Restaurantosaurrus (available on Mobile Order through April 28)  Honey Bee Cupcake: Orange cake, honey cream filling, honey frosting, white choc honeycombTerra Treats (available through April 28) Loggerhead: Sprite and Granny Smith apple syrup over ice with a gummy worm, sugar lime rim, and souvenir glow cube (non-alcoholic)Satu'li Canteen (available on Mobile Order through April 28) Kiwi Margarita: Kiwi Monin syrup with lime juice, sour mix, and Tcorazon Tequila BlancoThirsty River Bar  Yeti Sunset: Jack Daniels, strawberry monin, and lychee lemonade (available through April 28)  Tiger Tail Pale Ale: Celebrating Florida's tiger swallowtail butterfly, this pale ale features notes of passionfruit, strawberry, and grapefruit (available through April 28) Disney's Animal Kingdom Lodge The Mara (available on April 22) Plant (Based) in Boot: Chocolate Spice Cake with Coconut Ganache in a Chocolate Boot (Plant-based) (New)  Disney's BoardWalk Inn BoardWalk Bakery (available on Mobile Order from April 18 through 22) Garden Cupcake: Lemon cupcake with a lemon curd filling topped with vanilla buttercream and white chocolate ladybug (New) Disneyland Resort Disneyland ParkRiver Belle Terrace (available April 21 through 25)  Corn on a Cob Succotash: “Butter"-poached corn, edamame purée, chili oil (Plant-based) (New)  Plant-based Chili & Cornbread Skillet: Chili beans, corn cake, “sour cream,” and green onions (Plant-based) (New)  Disney's Grand Californian Hotel & SpaGCH Craftsman Grill (available on Mobile Order through April 30)  Earth Day Hot Dog: featuring plant-based sausage, sauteed spinach, mushrooms, and onions topped with green goddess dressing, edible flowers, and served with fruit (Plant-based) (New) --World of Color to Return with a Virtual Queue on April 22 at Disney California Adventure ParkDisney is adding a virtual queue option to help you see World of Color. The virtual queue is accessible through the Disneyland mobile app. As of April 22, distribution times for virtual queue enrolment will begin at noon every day. After you reserve a virtual spot, you will be notified through the Disneyland app approx. 45 mins before the show to enter your designated World of Color viewing area (Blue or Red).  --Foodie Guide to Nighttime Spectaculars at Disneyland Resort: The Magic ReturnsNighttime spectaculars are coming back to Disneyland so we shouldn't be surprised that there are some tasty eats and drinks to celebrate.Across both parks, Guests can enjoy delicious treats and eye-catching novelties to celebrate these spectaculars. From the Parade Macaron at Jolly Holiday Bakery Cafe to the Light-up Elliott Dragon Premium Bucket, these items are the foodie embodiment of these incredible entertainment must-sees.Disneyland Park Gibson Girl Ice Cream Parlor hosted by Dreyer's (available on Mobile Order) Uni-cone: Banana, cherry, and pistachio ice cream in a white chocolate-dipped waffle cone with fantasy sprinklesHub Churro Cart Blueberry Looks Good on You: Blueberry-flavored sugar-dusted churro (New)  Blueberry Cheesecake Dipping Sauce: Blueberry fruit topping with cream cheese icing (New)  Fantasyland Theatre and Small World Popcorn Carts Electric Sweet & Salty Popcorn: Colorful sweet kettle corn cwith butter-flavored popcorn (New) Fantasyland and Small World Churro Carts  Electric Sprinkle Dip: Citrus buttercream frosting with sprinkles (New)  Jolly Holiday Bakery Cafe (available on Mobile Order) Parade Macaron: Yellow macaron filled with honey buttercream and lemon curd topped with rainbow sprinkles and Main Street Electrical Parade drum decoration (New) Mine Cart Brownie: White chocolate-dipped dark chocolate brownie topped with sugar gems Linzer Cookie: Citrus shortbread linzer cookie with strawberry glaze Plaza Inn  Parade Confetti Bundt Cake: Confetti cake with blue sopapilla filling, cream cheese glaze, and Main Street Electrical Parade chocolate décor (New)  Main Street Electrical Parade Dining Package: Plaza Inn fried chicken, smoky mac n' cheese, oven-roasted carrots, baby wedge salad, Mickey-shaped corn bread, and berry cheesecake (only available with purchase of the dining package) (kids option also available) Refreshment Corner Hosted by Coca-Cola (available on Mobile Order)  Electric Relish Dog: All-beef hot dog, bacon, mustard cheese sauce, electric relish, and sport peppers served with a choice of a Cuties mandarin orange or small bag of chips (New)  Firefly Chips: Corn chips topped with chili, cheddar, Monterey Jack, and jalapeños Red Rose Taverne hosted by Minute Maid (available on Mobile Order) Pineapple Night Light: Fresh pineapple purée and Sprite with a glow cube (New)  Town Square Churro Cart Parade Dreams: Colorful sugar-dusted churro with fruit drizzle and rainbow candy (New) Town Square Popcorn CartElectric Pop: Brightly-colored kettle corn (New)  Available at Various Locations Throughout Disneyland Park Throughout the Summer Season:  Light-up Turtle Premium Sipper (Limit two per person, per transaction while supplies last) (New) Light-up Elliott Dragon Premium Bucket (Limit 2 per person, per trans while supplies last) (New)  Disney California Adventure Park   Paradise Gardens ParkWorld of Color Dessert Party: sweets including raspberry cookies, cheesecake, Mickey crispies.Wine Country Trattoria World of Color Dining Package: 3-course meal, including dishes like chicken parmesan, fettuccine alfredo, salmon, roasted vegetable lasagna, and tiramisu to name a few. Disney's Grand Californian Hotel & Spa Storytellers CafeWorld of Color Dining Package: an all-you-care-to-enjoy dinner buffet with specialty sweets and a non-alcoholic beverage followed by reserved seating for World of Color. Thank You for Listening to the Disney Travel PodcastThank you very much for listening to this episode, Amelia and I hope that you enjoyed it. If you did, we would be very grateful if you could rate, review and subscribe to the show on Apple Podcasts/iTunes (or on whichever app you choose to listen). A brief review about what you liked most about an episode truly helps to keep the show going by exposing it to new listeners. We look forward to continue producing new episodes each week.Sharing the podcast with your friends and on social media is also extremely helpful and very much appreciated.Shop 1923 Main StreetFeel free to visit our 1923 Main Street® Disney merchandise shop where we have hundreds of unique and original Disney-inspired t-shirts, leggings, clothing, mugs, phone cases and much more. You'll find everything from 1923 Main Street logo merchandise to custom created authentic Disney-inspired originals, including lots of great patterns for leggings and other items.Contact 1923 Main StreetThank you for listening to the Disney Travel News Podcast at 1923MainStreet.com. As always, we love to get feedback and questions from our listeners and to hear your suggestions and ideas for future episodes.Please be sure to follow along on Twitter, Instagram, Pinterest and Facebook.Thank you for listening and have a magical day!Mike Belobradic and Amelia Belobradic--Media provided by Jamendo

Manfromleng, Nate 'Lost in Time and Space' Winslow and Mattastrophic tackle the Rogue/Seeker investigator in the Edge of the Earth, Monterey Jack!

ch ch ch chris and kev, podcast rangers

Making southwestern eggrolls with optional avocado ranch dip. Items needed: • 8 oz. chicken breast, cooked and shredded • 1 tbsp. oil • 1/4 cup red bell peppers minced • 1/4 cup minced green onions • 1/2 cup frozen corn • 1/2 cup canned black beans, rinsed and drained • 1/4 cup frozen spinach, thawed and drained • 2 tsp pickled jalapeno peppers, chopped • 1 tsp taco seasoning • 3/4 cup shredded Monterey Jack cheese or cheese of your choice • 8 7-inch flour tortillas • oil for frying • parchment paper lined sheet pan or air fryer Avocado Ranch Ingredients: • 1/4 cup smashed fresh avocados (about half of an avocado) • 1 package ranch dressing mix • 1/2 cup buttermilk • 1/2 cup mayonnaise Toppings: • 2 tbsp chopped tomatoes • 1 tbsp chopped onions Join the ACB Cooks email list. Contact ACB Cooks via email.

It's time for another investigator-specific episode: this time everyone's favourite arch(a)eologist, Monterey Jack. Sure, he likes stealing relics and treasures, but his search for his father has him seeking out the truth. Join Frank and Peter as they talk all about Jack. Amazing logo courtesy of this guy Join Drawn to the Flame on Patreon: www.patreon.com/drawntotheflame Buy Drawn to the Flame shirts, jumpers and mugs: www.designbyhumans.com/shop/drawntotheflame Email us on drawntotheflamepodcast@gmail.com | Twitter is here and Facebook is here. Thank you for listening and subscribing.

Sometimes a drama isn't the main course.  Sometimes its bite sized pieces served up dim sum or tapas style.  On this episode of Dinner and Drama with Kristin & Drew we explore a rambling of bite-sized dramas include Pete Davidsons diamond shooting Di$%, Joel Osteen and hidden church money, and selling farts for money.  So take a nibble from our Holiday Buffet and before you know it you'll be stuffed!Listen on APPLE Podcast Now: https://apple.co/3n101pdBe sure to subscribe and hit that check mark in the upper right hand cornerOr on Spotify: https://open.spotify.com/show/4nFOIUG098fKLRJmXu82Oj...And now on Amazon Music: https://music.amazon.com/.../dinner-and-drama-with...And be sure to checkout tonights recipe - a random mishmash of everything:  Chicken Tortilla Dump DinnerINGREDIENTS:1 tablespoon canola oilTwo 10-ounce cans diced tomatoes with chiles, such as Rotel1 cup chicken broth1 tablespoon chili powder1 teaspoon ground cumin1/2 teaspoon kosher saltOne 15.5-ounce can black beans, drained and rinsedOne 10-ounce bag frozen corn5 cups shredded cooked chicken (from about 1 small rotisserie chicken)12 small corn tortillas, cut into quartersOne 8-ounce block Monterey Jack cheese, shredded (about 2 cups)1/2 cup sour cream1/3 cup diced red onionDirectionsPreheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.  Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.

In this unwrapped episode I look at the the rogue asset cards and Monterey Jack plus the new basic weakness cards from the Edge of the Earth Investigator Box set! Enjoy this unedited segment on my first views and thoughts of the player cards. Yup these are spoilery. You have been warned. Enjoy my ramblings and review! Please contact us at arkhamskids@gmail.com!

Yes, we're rounding out Ballreich's week with some Ghost Pepper Jack flavored potato chips sent in by Josh (thank you, again!). I, hopefully, saved the spiciest for last. I love the flavor of Monterey Jack. And when done right (looking at you with a side-eye, Trader Joe's) Ghost Pepper can bring both a lot of heat and flavor to the party. So let's see how they did, shall we? --- Support this podcast: https://anchor.fm/inthechips/support

On this episode: Disney+ the fight for hard-R content, original stories from Simon Pegg, and a one-inch tall seashell hits the silver screen. Plus Tom Holland is a victim of his own success, and Scorsese was a dead-head all along. All this and listener Stephen leads us in a spirited musical discussion. In News: cold brew, Disney+, Jungle Cruise, Temple of Doom, Dylan Byers, Bob Chapic, Bob Iger, Fox, Bill O'Reilly, soft-core porn, Cinemax. Showtime, The Mandalorian, California Adventure+, Deadpool, Pirates of the Caribbean, backside of water, dad jokes, Indiana Jones, Haunted Mansion, Southwest Airlines flight attendants, IMDB tv, Kevin Bacon, Shaun of the Dead, You've Got Red on You, Simon Pegg, Edgar Wright, Last Night in Soho, Lamb, James Bond, French Dispatch, Antlers, Dune, The Hunt, Marcel the Shell with Shoes on, Jenny Slate, Telluride Film Festival, Dean Fleischer-Camp, Mark Zuckerberg, The Metaverse, A24, Isabella Rossellini, Tom Holland, Spider-man, QG magazine, Miles Morales, Peter Parker, Andrew Garfield, Tom Holland, Tobey Maguire, Thomas Haden Church, Kyle MacLachlan, Cherry, The Devil All The Time, Martin Scorsese, Grateful Dead, Jerry Garcia, Cherry Garcia, Ben & Jerry's ice cream, Jonah Hill, Freaks and Geeks, True Romance, Freebird, A Long Strange Trip, Wizard of Oz, opiates and mushrooms, Where the Wild Things Are, Swiss Army Man, Jack Black, The Jackal, X-Files, The Holiday, Roberto Begnini, Jim Carrey, Reservoir Dogs, Michael Madsen, Jesse Eisenberg, Michael Cera, Larry David, Burb Your Enthusiasm, Neil Breen, Tommy Wiseau, Holy Rollers, Jacob Trembley, listener Stephen, O Canada, moose, palm trees, Monterey Jack, Chip & Dale Rescue Rangers, The Watchmen, Jeffrey Dean Morgan, koyaanisqatsi, Billy Crudup, Interstellar, Hanz Zimmer, Rain Man, Dune, No Time to Die, Bladrunner 2049, The Dark Knight, Army of Thieves, The Boss Baby, The Spongebob Movie, Wonder Woman 1964, Hillbilly Elegy, Gladiator, Lord of the Rings, The Social Network, Trent Reznor, Atticus Ross, Into The Wild, Eddie Vedder, Pearl Jam, O' Brother Where Art Thou, The School of Rock, Punch Drunk Love, Popeye, Shelley Duvall, Under the Silver Lake, Silversun Pickups, Harlem Shuffle, Bob & Earl, Baby Driver, Scott Pilgrim vs the World, Juno, Sonic Youth, Curtis Mayfield, Undercover Brother, Superfly, The Mack, Willie Hutch, Blakkklansman, Purple Rain, The Godfather, Blue Velvet, Roy Orbison, Ryan Reynolds, The Rock, Gal Gadot, Simu Liu, Michelle Yeoh, Rob Delaney, Ellie Kemper, The Untouchables, Milos Forman, Jack Nicholson, Danny DeVito, Christopher Lloyd, Brad Dourif, I Am Sam, Sean Penn, Forest Jump, Tom Hanks, Ben Stiller, Jamie Lee Curtis, Trading Places, The Longest Yard, Burt Reynolds, Young Frankenstein, Blazing Saddles, Cary Elwes, Princess Bride, Saw, Richard Lewis, Dave Chappelle, Isaac Hayes, Zooey Deschanel, Joseph Gordon Levitthttp://www.MCFCpodcast.comEmail us at MCFCpodcast@gmail.com    Leave us a voicemail (209) 730-6010Joseph Navarro    Pete Abeyta   and Tyler Noe    Streaming Picks:Red Notice - Netflix **ANTI PICK**Jungle Cruise - Disney+Shang Chi - Disney+Zola - ShowtimeHome Sweet Home Alone - Disney+ **ANTI PICK**The Upside - HuluOne Flew Over the Cuckoo's Nest - HBO MaxRobin Hood: Men in Tights - Tubi, AMC+500 Days of Summer - Amazon Prime

In this episode we speak with Rabbi Yonah Goldberg about life in the Midwest, growing up in Haarlem, and of course, cheese! All sorts of cheese: Blue Cheese Cheddar Cheese, Monterey Jack, and even ... Squeaky Cheese! --- Send in a voice message: https://anchor.fm/kosher-conversation/message

Show Notes Matt and Kris celebrate the 35th anniversary of Dragon Quest by enjoying the music of the NES version, Dragon Warrior.   Useful Links Dragon Warrior Koichi Sugiyama Background Music Every Dragon Warrior song on OC Remix Other versions of the Dragon Quest theme from various other games Social Stuff WaveBack Overplay WaveBack Discord Support us on Patreon WaveBack Facebook Geekade Facebook Twitter Instagram YouTube Twitch Website Contact Us How to make Taco Casserole Bake most of a bag of tater tots nice and crispy. Chop one yellow onion and several cloves of garlic. I usually do between 3-5 Start cooking the onion until it starts getting wet, then add the garlic and 1 package of ground turkey (or beef if you prefer) Once that’s all nicely brown, add a medium can of tomato sauce Add 1 can each (and drain & wash them, you savage): whole kernel corn, dark red kidney beans, black beans.  Add about 1 tablespoon of chopped fresh parsley and oregano. Use dried if you don't have fresh. It’s fine.  Add several dashes of chili powder, depending on how spicy you like it, and salt and pepper to taste.  Grab a bag of Doritos and a casserole dish. Dump a bunch of Doritos into the dish and crush them so there’s a nice layer all over the bottom.  Dice a couple of tomatoes. Enough to give the whole thing a good solid coat.  Pour the meat mixture on top of the Doritos and level it all out Give it a nice coat of hot sauce if that’s your bag, but totally optional. Mild taco sauce adds a nice flavor too. I like Old El Paso, but you do you.  Cover with the diced tomatoes. I like a nice thick layer Add the cooked tater tots.  Cover with a layer of your choice of cheese. I like a mix of Monterey Jack and cheddar Bake at 425 until the cheese starters to form a bit of a crisp on the outside.  Enjoy! Bonus: If you’re the kind of person who enjoys it (I am not) feel free to add some sour cream or guac. You can also garnish with chopped scallions. They add a nice texture and some green to make it seem like you're eating something healthy.  Extra bonus, instead of a fork, use the rest of the Doritos in the bag to scoop up the food! This will of course remove any concept that you’re eating something healthy, but that’s up to you.

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

Suga's Pimento Cheeses has added two new mouth-watering flavors, Gourmet Pesto & Feta and Black Truffle, to an already-diverse menu of pimento cheese offerings. The new options join other cravable and popular flavors already on Suga's menu including Bacon Asiago, Smoked Gouda, Roasted Poblano and Monterey Jack, an extra spicy version with serrano peppers. Suga's offers eight total traditional flavors and four vegan pimento cheese options. Suga's Pimento Cheeses also launches a new interactive web site to further penetrate local Atlanta shops, larger markets in the Atlanta metro, and expand throughout the Southern region. The new web site will feature pimento cheese recipe inspiration, the story behind the cheese, a list of local stores and markets where Suga's Pimento Cheeses can be purchased and an e-commerce store where customers can purchase their favorite flavors. Web: https://sugasfood.com Follow: @sugaspimentocheeses “Pesto & Feta and Black Truffle are direct responses to what our customers asked for,” said Chef Suga, founder and creator of Suga's Pimento Cheeses. “Even though COVID-19 set everyone back, we are blessed to expand and grow our presence in stores throughout Atlanta and into Tennessee. We're confident the web relaunch will help us bring our pimento cheese to even more raving fans.” Stacey West, aka Chef Suga, and her pimento cheeses have been sought after throughout metro Atlanta thanks to her memorable presence at local farmer's markets and hyper-local shops as well as an early foray into a weekly Powder Springs brunch spot where the fan favorite was her signature Southern cheese spread. Chef Suga graduated from Le Cordon Bleu College of Culinary Arts in Atlanta with dreams of running a restaurant. After working with some of the top chefs in the Atlanta Metro area, including Chef Hilary of The Hil at Serenbe and Chef Holly, executive chef of Georgia Grown, she launched Suga's Enterprises, LLC in April 2016, taking over the kitchen and dining room of a local Powder Springs restaurant one day only for two months to serve Sunday brunch and try her hand at the restaurant industry. Stacey, her son Quinton Jones, who is also a chef, and her husband Robert West created southern brunch favorites such as chicken and waffles with maple butter, catfish po' boys, sweet potato corn muffins, and pimento cheese and grits. While they enjoyed the entire menu, customers overwhelmingly latched onto the pimento cheese. Suga's Pimento Cheeses launched just over a year later, in June 2017, thanks to the raving fans and high demand for the creative pimento cheese brand. “Our pimento cheeses are perfect on burgers, eggs, in grilled cheese or just fresh out of the container,” Chef Suga said. When she received requests for a spicier version in addition to her original pimento cheese, Chef Suga started experimenting with different types of spicy peppers, started selling her pimento cheese spread at the Marietta Square Farmers Market and sold out on the first day. Eventually the West's grew the business to many other markets and stores around metro Atlanta and into Tennessee and launched nine different flavors of pimento cheese. They debuted a 10th flavor, the smoked gouda pimento cheese, at the 2018 Atlanta Cheese Fest earning a finalist spot in the 2019 Flavor of Georgia food competition. Chef Suga and her team uses farm fresh, no preservatives and small batch ingredients from local restaurant supply companies, Atlanta farmers and other local vendors to ensure the highest and most fresh quality. Suga's Pimento Cheeses' vegan options are dairy, soy and nut free and contain potato and corn-based cheese, vegan mayo, vegan cream cheese and other non-dairy ingredients. Stacey earned the nickname “Suga” (pronounced “Shuh-gah”) when her first grandbaby was born. She didn't want to be called “grandma” so her daughter, Chanty, came up with the alternative “Suga.” She quickly began to be known as “Chef Suga.” Suga's Pimento Cheeses is headquartered in Powder Springs, Ga. and the pimento cheese is made locally in Marietta, Ga. Find more information about Chef Suga, her brand of cravable pimento cheeses, and a complete list of farmer's market and local shop locations at: www.sugasfood.com. About the show: ► Website: http://www.ashsaidit.com ► Need Goli Gummies? https://go.goli.com/1loveash5 ► For $5 in ride credit, download the Lyft app using my referral link: https://www.lyft.com/ici/ASH584216 ►For discount Pangea Products: https://embracepangaea.grsm.io/ashsaiditmedia3226 ► Want the ‘coldest' water? https://thecoldestwater.com/?ref=ashleybrown12 ► Become A Podcast Legend: http://ashsaidit.podcastersmastery.zaxaa.com/s/6543767021305 ► Review Us: https://itunes.apple.com/us/podcast/ash-said-it/id1144197789 ► SUBSCRIBE HERE: http://www.youtube.com/c/AshSaidItSuwanee ► Instagram: https://www.instagram.com/1loveash ► Facebook: https://www.facebook.com/ ► Twitter: https://twitter.com/1loveAsh ► Blog: http://www.ashsaidit.com/blog ► Pinterest: https://www.pinterest.com/1LoveAsh/ ► Newsletter: manage1.com/subscribe?u=2a2ca3b799467f125b53863http://ashsaidit.us11.list-c8&id=a6f43cd472 #atlanta #ashsaidit #ashsaidthat #ashblogsit #ashsaidit® Ash Brown is a gifted American producer, blogger, speaker, media personality and event emcee. The blog on AshSaidit.com showcases exclusive event invites, product reviews and so much more. Her motivational podcast "Ash Said It Daily" is available on major media platforms such as iTunes, iHeart Radio & Google Play. This program has over half a million streams worldwide. She uses these mediums to motivate & encourage her audience in the most powerful way. She keeps it real!

MEXICAN SOUR CREAM RICE (A fantastic side for any Mexican themed meal. Or just top it with grilled chicken!) Ingredients 1 can (14 ounce) chicken broth 1 cup uncooked rice - we like Jasmine (NOT MINUTE RICE - see notes) 1 cup sour cream 4 ounces diced green chilies 1 cup shredded Monterey jack cheese 1 can (15.25 ounce) corn, drained or 2 cups fresh (yellow or white) 1/4 cup cilantro, chopped 1/4 teaspoon salt Instructions Preheat oven to 350*F In a large pot, bring the rice and chicken broth to a boil. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes. Spray an 8x8 square casserole dish with non-stick spray set aside. Once rice is done, all chicken broth will be absorbed. Turn off burner and place pot on a cool burner. Add to the rice the sour cream, green chiles, 1/2 cup Monterey Jack cheese, corn, and cilantro. Mix well. Season with salt and mix again. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned. Serve immediately!

CHEESY TACO SOUP (make it on the stove top or on the crock pot) Ingredients 1 cup cheddar cheese, shredded 1 cup Monterey Jack cheese, shredded ¾ cup sour cream, at room temperature 1 Tablespoon cream cheese, softened 1 lb. ground beef 1 oz. packet Taco Seasoning 2 Tablespoons butter 1 small sweet onion, diced 2 jalapenos, seeded and diced 3 cloves garlic, minced 2 cups beef broth 2 cups chicken broth 10 oz. red enchilada sauce 1 can ROTEL 1 can black beans, drained and rinsed 1 teaspoon dried oregano 1 pinch Cayenne Pepper, or more if desired Instructions Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup. Cook and crumble the brown beef in a large soup pot until cooked through. Drain grease well. Add taco seasoning and stir to combine. Add the butter, onions, and diced jalapeno and cook for 4 minutes. Add garlic and cook for 1 more minute. Add beef broth, chicken broth, enchilada sauce, and drained diced tomatoes. Bring to a boil, reduce to a simmer and cook for 15 minutes. Add in black beans, oregano, and cayenne pepper. Reduce heat to low and let the heat come down. Stir in the sour cream and cream cheese. It will take a few minutes to completely blend but it will get there. It's important that the base isn't too hot when you do this. (I sometimes find it easier to put the sour cream and cream cheese in a small bowl and mix warm broth into it until combined, then add it to the soup from there.) Remove from heat. Sprinkle in the cheese and stir to combine. Season with salt and pepper if desired and serve!

Monterey Jack Cheese is probably the cheese we are most familiar with. The melty, soft, white cheese is most often found inside quesadillas, but where does it come from? Is it from around these parts, or is the name just a coincidence? Oz gets to the (possibly) bottom of this question. But first, an update on the renovation of the Dick Bruhn building in Oldtown. Also, a new city manager is about to take charge of the city. Who is he, and where did he work before Salinas? All on this episode!

This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy! Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

This creamy and hearty Mushroom Monterey Jack Farrotto uses farro in place of rice for a new take on a classic risotto. The recipe features Land O Lakes® Extra Melt® Monterey Jack Cheese Sauce, which is very versatile with a well-balanced flavor. Your guests will love the creamy Land O Lakes® Monterey Jack Cheese Sauce combined with umami-packed roasted mushrooms, and chewy, nutty farro. Enjoy! Get the recipe at: https://www.plantforwardkitchen.org/recipe/mushroom-jack-farrotto

Top 10 Not Keto Restaurant Chainshttps://rockthatketo.com/?p=2234&preview=true (https://rockthatketo.com/top-10-no-keto-restaurants/) There are an amazing number of restaurants where you can find at least some keto, or low carb foods on the menu. There are some no keto restaurants that literally have nothing you can eat. Well, maybe the water! Then there are a some that have some lettuce. No really, that’s all you can eat there. Just don’t even bother to go there. You might get snookered into eating something that looks OK but isn’t really.  Popeye’s Chicken Keto?  No. Popeye’s Chicken was not named after the cartoon character Popeye the sailor man. It was named after the main character in the movie “The French Connection”,( who was named after the cartoon character ;) You may have heard about all the shenanigans after they re-released their chicken sandwich to compete with Chick Fil-A. There were supposedly bootlegging operations, and even violence around people trying to get their sandwiches. It was because they would sell out as soon as they became available.  We can tell you it wasn’t because of Popeye’s Chicken keto menu, because there is none. Not even the sides. Don’t bother. On to number two of the top 5 non keto restaurants. Boston Market Keto Boston Market and keto don’t really go together well. While you can make a salad of lettuce, tomato, onion, avocado and parmesan cheese, topped with oil and vinegar, that’s about all the low carb you are going to find at Boston Market.   Technically, there is a tiny sliver of Boston Market Keto, but hardly enough to make a trip there. There are so many other restaurants that have at least one main protein meal you can eat. Number three on our list of the top 5 non keto restaurants. Keto at Chick-Fil-A Keto at Chick-Fil-A is like bigfoot. People think they have seen it, but it’s an illusion.  Even the meats are marinaded or otherwise tainted with sugar in the sauces. You can get a salad with a hard boiled egg, some shredded Monterey Jack cheese, tomato, onion, and lemon juice. But that’s rabbit food, and not what you need to feel satisfied in your low carb diet.  So many other places can satisfy your protein needs, that you should only bother with Chick-Fil-A in dire keto emergencies.  Number Four of the top 5 non keto restaurants. Churches Chicken Keto A complete keto no go for Churches Chicken keto. All chicken and fish is fried in batter, or breaded as we should say. Even the cole slaw is heavy sugar. Churches Chicken and Keto do not belong in the same sentence. Friendly’s Has No Keto Friendly's  Keto is as unfriendly as it gets. But actually for different reasons. The grilled chicken, though sugar and grain free, includes a bunch of unhealthy artificial ingredients. That’s the hallmark of non fresh, made to last a long time without spoiling , franken foods. Their non keto hamburger meat as well as turkey burger have sugar. So your low carb dreams of keto at Friendly’s just met an unfriendly demise.  They do have lettuce, tomato, onion , and avocado, if you are traveling with your rabbit and he needs something to eat. Not Keto Friendly dishonorable mentions These have the usual toppings that can be made into a salad if you absolutely must eat there. Keto at Qdoba Mexican Sorry, lettuce and guacamole only. Keto at  Schlotzsky’s Some veggies and cheese for a salad Keto at SubwaySame. The veggies used for toppings can be made into a rudimentary rabbit salad. Keto at StarbucksStarbucks actually has one kind of side you can eat. Prosciutto and hard boiled eggs. So it may not be fair to put it here, but it’s pretty slim for an actual meal. Taco Bell Keto Slim pickin’s salad made from taco toppings. Meats all have sugar. Tim Hortons - dishonorable mentionThey do have egg and heavy...

Top 5 Non Keto RestaurantsThere are an amazing number of restaurants where you can find at least some keto, or low carb foods on the menu. Then there are some non keto restaurants that literally have nothing you can eat. Well, maybe the water! Just don’t even bother to go there. You might get snookered into eating something that looks OK but isn’t really. Popeye’s Chicken Keto?  No. Popeye’s Chicken was not named after the cartoon character Popeye the sailor man. It was named after the main character in the movie “The French Connection”,( who was named after the cartoon character ;) You may have heard about all the shenanigans after they re-released their chicken sandwich to compete with Chick Fil-A. There were supposedly bootlegging operations, and even violence around people trying to get their sandwiches. It was because they would sell out as soon as they became available.  We can tell you it wasn’t because of Popeye’s Chicken keto menu, because there is none. Not even the sides. Don’t bother. On to number two of the top 5 non keto restaurants. Boston Market Keto Boston Market and keto don’t really go together well. While you can make a salad of lettuce, tomato, onion, avocado and parmesan cheese, topped with oil and vinegar, that’s about all the low carb you are going to find at Boston Market.   Technically, there is a tiny sliver of Boston Market Keto, but hardly enough to make a trip there. There are so many other restaurants that have at least one main protein meal you can eat. Number three on our list of the top 5 non keto restaurants. Chick-Fil-A Keto Keto Chick-Fil-A keto is like bigfoot. People think they have seen it, but we know better. Even the meats are marinaded or otherwise tainted with sugar in the sauces. You can get a salad with a hard boiled egg, some shredded Monterey Jack cheese, tomato, onion, and lemon juice. But that’s rabbit food, and not what you need to feel satisfied in your low carb diet.  So many other places can satisfy your protein needs, that you should only bother with Chick-Fil-A in dire keto emergencies.  Number Four of the top 5 non keto restaurants. Churches Chicken Keto A complete keto no go for Churches Chicken keto. All chicken and fish is fried in batter, or breaded as we should say. Even the cole slaw is heavy sugar. Churches Chicken and Keto do not belong in the same sentence. Last but not least of the top 5 non keto restaurants. Friendly’s Has No Keto Friendly's  Keto is as unfriendly as it gets. But actually for different reasons. The grilled chicken, though sugar and grain free, includes a bunch of unhealthy artificial ingredients. That’s the hallmark of non fresh, made to last a long time without spoiling , franken foods. Their non keto hamburger meat as well as turkey burger have sugar. So your low carb dreams of keto at Friendly’s just met an unfriendly demise.  They do have lettuce, tomato, onion , and avocado, if you are traveling with your rabbit and he needs something to eat. There are actually a whole bunch of restaurants out there where you can do quite well eating keto or low carb. Just skip these.  Look through our list at https://rockthatketo.com/ (RockThatKeto.com) If you like these tips and would like to get more tips, endless recipes, and lots of inspiration, then come to our free website and sign up for our mailing list.https://rockthatketo.com/ ( https://RockThatKeto.com) .  Act! Don’t React! Have a Happy, Healthy Day Livtar

Today Jose and Blake sit down after a beautiful meal of roasted chicken and a large block of Monterey Jack cheese to discuss one of Blake's all-time favorite childhood films: Cats & Dogs. In our discussion of this tense and thrilling spy flick, we reminisce on depressed fish and poopy dogs while we ask the question, what is a rhyming book?

Today we attempt the Disney Afternoon Item Event on Disney's Emoji Blitz! Join us in the event as we work towards a diamond box to win Scrooge McDuck, Dale, Webby, Monterey Jack, Darkwing Duck, or Gizmoduck! While we play, we discuss Mrs. B's possible secrets, play some DT games, talk more about what to expect from F.O.W.L., and share an unofficial DuckTales soundtrack! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

John got to sit down and have an amazing conversation with the voice of a generation, Jim Cummings! He’s voiced

00:03 Introduction 00:40 JayDee Gunnell: what makes trees and shrubs scorch in the summer 13:17 Yummy zucchini chicken enchaladas 16:57 Getting rid of lawn weeds during the summer Chicken Enchilada Casserole with Zucchini 2 medium zucchini 1 large can chunked chicken (drained and shredded with a fork) 1 cup Monterey Jack cheese 1 cup chopped white onion 1 teaspoon paprika 1 ½ teaspoon garlic powder ½ teaspoon cumin ½ teaspoon chili powder 1 can diced green chilis 2 Tablespoons green enchilada sauce or salsa Salt and Pepper to taste 1. Preheat oven to 350 degrees F. 2. Wash zucchini, chop off the top and bottom, and use a vegetable peeler to slice off thin strips of zucchini about 1 ½ -2 in wide the length of the zucchini. Set aside 3. In a bowl, mix all other ingredients until well combined. 4. Lay 2-3 zucchini strips side by side, overlapping and place a large spoonful of the chicken mixture at one end of the strips. Roll the zucchini and chicken mixture to the end of the strip (like a tube), place in an 8x8 glass baking dish. 5. Repeat step 4 until the dish is filled. 6. Cover the dish with aluminum foil and bake for 15 minutes 7. Uncover the dish and top generously with more Monterey Jack cheese and bake for an additional 15-20 minutes or until cheese starts to lightly brown. What does leaf anthracnose look like and how to treat it. https://utahpests.usu.edu/ipm/notes_orn/list-treeshrubs/anthracnose (https://utahpests.usu.edu/ipm/notes_orn/list-treeshrubs/anthracnose) A fact sheet on summer leaf scorch https://utahpests.usu.edu/ipm/ornamental-pest-guide/abiotic/leaf-scorch (https://utahpests.usu.edu/ipm/ornamental-pest-guide/abiotic/leaf-scorch) A fact sheet on how to deal with lawn weeds. https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1774&context=extension_curall (https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=1774&context=extension_curall) Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode (https://creativecommons.org/licenses/by/4.0/legalcode) Transition music: Savannah Peterson, unnamed composition. Used by permission.

Tuesday March 31st (00:00) Monnettes was – wisely – rearranged for social distancing check out. Fine the fuck out of this asshole. (7:23) Your pandemic throwback songs, and our poor, old friend Alex. Should I got to Target for these 7 items. (14:49) More home schooling. Closing the MI/OH border? Domestic call turns into a biting situation. Three lighter virus stories. (26:48) DON’T LET KATY PERRY WIN. Eminem’s daughter is a college graduate and 24! Lady Gaga’s dad is looking for money. (34:10) Good time to the play the lottery? Tacos + Trivia Tuesday with Joe Exotic questions for you. (41:18) backpacks, Tiger King, Monterey Jack cheese and more in the Rated Game. (47:53) Sam Smith to redo some album stuff and change its name. Corden’s party last night. Shaq on being on Tiger King. (56:06) My brother is on with us to talk about getting the virus. (1:06:46) Lynn and Debbie have organized something to thank our nurses and first responders this Sunday night! (1:13:33) Jared Leto for the second time this week, because of movie postponements.

  The Friday Five for January 31, 2020: Smart Bandages 2020 Health Care Policy Definitions What Do Americans Prefer: Student Loan Forgiveness or Free Health Care? Coronavirus Update The Agent Survival Guide Has a New Home & Updated Look!   Official Agent Survival Guide Podcast Page Ritter Insurance Marketing Blog   Mentioned in this episode:   Color-changing bandages detect and treat drug-resistant infections Nearly Half of Americans Would Take Student Loan Forgiveness Over Free Health Care Coronavirus: Scientists race to develop a vaccine Novel Coronavirus: World Health Organization U.S. Elections 2020: Understanding What’s At Stake For Health Care The Most-Googled Super Bowl Snack in Every State Skinny Fire Wings: Healthy Hacks for Your Favorite Snacks: Healthy Hot Wings Spinach & Artichoke Dip: Spinach and Artichoke Dip* *Sarah’s Recommended Modifications: Add two cloves of garlic, substitute olive oil for butter, substitute milk for heavy cream, use two teaspoons sriracha rather than hot sauce, substitute Monterey Jack or Colby Jack for white cheddar cheese   More episodes you’ll like:   The Agent Survival Guide Has a New Home We’ve got some exciting news! Ritter's Agent Survival Guide content has a new home on RitterIM.com. Listen to find out all the details you need to know.   FMO vs. IMO vs. NMO vs. MGA vs. GA: What’s the Difference? We've got a lot of jargon to keep up with in the insurance industry. In this episode, we're going to unpack the acronyms for the types of individuals and organizations that exist in the industry to help you make your some of your business decisions a whole lot easier. Starting Your Own Insurance Agency, featuring Craig Ritter and Dave Dietz What does it really take to create your own insurance agency? We sat down with Craig Ritter, President and Owner of Ritter Insurance Marketing, and Dave Dietz, Senior Vice President of Marketing at Ritter, to pick their brains on the subject. These are just some of the questions they answer: When do I create an LLC? What qualities do I look for in downline agents? Should I follow the 80/20 rule? Listen now for the answers to these questions and more!   The latest from Ritter’s Blog:   The Agent Survival Guide Has a New Home Big things are happening with the Agent Survival Guide in 2020! Now, all our Agent Survival Guide content is available on RitterIM.com. Here’s everything you need to know about the... (read more) Should You Become a Certified Insurance Counselor? Are you considering becoming a Certified Insurance Counselor? For some agents, this certification may be something brand new! We’re here to break down what this certification is, how you can obtain... (read more) Pros and Cons of Having an Office Space Outside of Your Home Having a designated space to work and be productive is essential for independent insurance agents. There are going to be advantages and disadvantages with deciding whether or not to acquire an office...(read more)   Subscribe & Follow:   Apple Podcasts Google Podcasts Overcast Podbean Spotify Stitcher   Connect on social:   Facebook Twitter YouTube LinkedIn  

I had leftover egg casserole for lunch...mushrooms, broccoli, red bell pepper diced, crumbled bacon, crumbled sausage, Monterey Jack cheese, whisked eggs and white cheddar cheese topper all first baked at 415 for 45 minutes until the broccoli is cooked through, sausage I did precook! Reheat at 350 for a half-hour, we do not own a microwave...better second day with cheese getting all crunchy! Hour one had crunchy...guitars, driving backbeats, harmonies, and melodies… The Music Authority LIVE STREAM Show...recorded and on Spotify, Tune In, Podcast Addict, Cast Box, Radio Public, and Pocket Cast, APPLE iTunes, AND Google Play Music! Follow the show on TWITTER @TMAuthority! Are you listening?  January 28, 2020, Tuesday, first of three…Orbis 2.0 - TMA SHOW OPEN THEMEThe Big Believe - Overwhelm MeMarshall Crenshaw - Soldier of LoveMarshall Holland - 09 Elise at Least [And the Etceteras]@The Shazam - Hooray For MeThe Gold Needles - Goodnight Mr. Tom [Through A Window] (Jem Records)Daisy House - Let's Do It AgainDave Caruso - Hanging Onto Home #2 [Cardboard Vegas Roundabout]Andy Stone - 08 - The Couple Sitting Next to Me [This Giant Awoke]Peter Case - 02 - In & Out Motel [For The Record - A Tribute To John Wicks (koolkatmusik.com)Monday's Mona Lisa – Demon [Who I Want To Be – EP]The Anderson Council - 07 - Gentlemen [Worlds Collide] (Jem Records)Pat Todd & The Rankoutsiders - 07 Goin' Nowhere [The Past Came Callin'] (Hound Gawd! Records)I am Fool – Vanilla [Freak In The Machine]The Morning Line - 11 No Love Lost [North] (koolkatmusik.com)@AM I DEAD YET? - LONELINESS [AM I DEAD YET?]Genya Ravan - 04 Fooled You This Time [Icon] (Rum Bar Records)Nick Eng - A02. Too Good For Anyone [Longshot] (You Are the Cosmos - Record Label)Ronnie D'Addario -Welcome To People [Collected Works] (You Are the Cosmos - Record Label)

Co-hosts Mick and Jay sat down immediately after our tricky 2-1 win over Monterrey in the Club World Cup and discussed the exceptional performance of our big Brazilian Alisson Becker in goal before looking ahead to the final against Flamengo on Saturday. The lads then touched on Tuesday nights 5-0 defeat to Aston Villa in the Carabao Cup and lauded the excellent Harvey Elliott and Ki-Jana Hoever in what was a huge learning curve for our young boys. The boys then finished with a review of our 2-0 home win vs. Watford and how the expectations on this Liverpool squad are more than just.

For a little change of pace, Popular Cheeses is today’s topic as I’m sure I’ve worn you all out with all of those raw milk podcasts. The recipe today is a fun, quick and easy method of making your own fresh cheese, or as the Mexican cheese lovers call it, queso fresco. I want to take a minute and say welcome to all the new listeners and welcome back to the veteran homestead-loving regulars who stop by the FarmCast for every episode. I appreciate you all so much. I’m so excited to share with you what’s going on at the farm this week. Today’s Show Homestead Life Updates Popular Cheeses Queso Fresco Homestead Life Updates Just a few quick notes here. The most important news first. Animals Updates We have a new calf. Cloud gave birth to Luna on the 23rd of November. She was a healthy and vigorous 70-pound heifer. Mom and calf are doing really well. The other cows are drying up for their winter respite from producing milk. Scott finished all of the blocks of the interior walls in the creamery. He is off to other tasks for the past few days. Fixing fences and preparing the pastures for winter grazing and hay-feeding as we move into the winter season on the homestead. The sheep and goats are doing well, though we are missing two goat girls. All of the goats were escaping, as goats do on a regular basis. Scott fixed the place in the fence where they were escaping but we are still missing two. Scott also moved the goats from one pasture to another so perhaps the stragglers simply haven’t figured out where everyone is at the moment. There are gates open at various places so they can get inside a pasture and closer to the main group. No sign of them for a couple of days. We will keep our eyes open and do some serious searching if needed. The Homeless Shelter I had the pleasure of making a meal for the women staying at the homeless shelter sponsored by our church. We always have an abundance of food and this is a great way to help those who are less fortunate. Homelessness is running rampant in the US. I could just complain about how bad it is and look for the government to step in and do something. However, I wanted to make a real difference. Most of these ladies are either mentally ill and incapable of caring for themselves or have issues with drugs and/or alcohol. It’s a difficult situation and one without an easy solution. I do what I can to ease their troubles with a good hot meal on a cold night. I’ll be providing these meals 2 to 4 times per month throughout this winter. Cooking for 30 is a challenge but I’m up to it. Last night, along with the meat loaf, green beans and chocolate cake, they got to try my very excellent mac and cheese. It was as big hit. The popular cheeses in that recipe are gruyere and cheddar which I will be touching on in today’s podcast.   Popular Cheeses Let’s talk about some of the popular cheeses; how to recognize them and what to do with them. As I have talked about previously, cheese results from an interaction between milk and bacteria or an enzyme called rennet. For more information on basic cheesemaking please see my previous podcast, “The Basics of Cheesemaking.” In a nutshell, the milk proteins (casein) coagulate, forming the solid curds, which then are separated and drained from the liquid whey. Additional processing, both before and after coagulation and whey separation, include: adding special cultures and bacteria, yeast or mold; salting; pressing; aging; and curing. Various combination of these processes create the variety of cheeses available today. There are several subgroups that I will talk about today. Based on processing techniques, cheeses fall into a few select areas. There are hard cheeses, semi-hard cheeses, semi-soft cheeses, and soft cheeses which come in both fresh and ripened varieties. I’m going to give a very brief overview and description of a few popular cheeses and how each might be used in your home. Brief overviews and a select few is all I will have time for today. If you’d like more information, please comment below the podcast and I will answer your questions to the best of my ability. Hard cheeses Hard cheeses have been aged to reduce moisture content to about 30%. Hard cheeses often are used for grating. Maximum flavor comes from freshly grated cheese. Some of the most popular cheese in the category of “hard” follow. Asiago: asiago is an Italian cow’s milk cheese with a tangy, nutty flavor and a texture that varies depending on the age of the cheese. Asiago is white to pale yellow and melts easily. Wendy’s fast food restaurant makes an asiago chicken sandwich. This asiago is sliced, not grated but certainly melts well. Yum, yum. Parmigiano-Reggiano (Parmesan): True Parmigiano-Reggiano is a cow’s milk cheese from an area in Italy near Parma. The name is protected and can only be used when strict production guidelines are followed. The least of which is it must be produced in a specific area near Parma, Italy. It has a sharp, spicy taste and a very hard, dry texture. Parmigiano-Reggiano is always used grated or shaved. The knock-off produced in the United States and elsewhere is called Parmesan and does not match the flavor of the original. Parmigiano-Reggiano is used in gratins and pastas and as a topping for salads and other dishes. Pecorino-Romano: Made in central and southern Italy from sheep’s milk, Pecorino-Romano has a robust and piquant flavor and is noticeably salty. It can be served as a table cheese or grated for cooking. Again, the name is protected. In the US we know this popular cheese as Romano. Semi-Hard cheeses Semi-hard cheeses have a little more moisture content than hard cheese. They range from 30% to 40% moisture, giving them a firm, solid texture. Their flavors can range from mild to quite sharp, depending on age. Cheddar: With origins in Great Britain, cheddar is now the most popular cheese in the world. This cow’s milk cheese ranges from mild to sharp in flavor and has a dense texture. Orange cheddars owe their color to a vegetable die made from annatto seeds. Uncolored cheddars are pale yellow. Colby is a popular mild American cheddar cheese. Use cheddar in grilling and cooking, as well as on sandwiches and snack trays. Emmental: Emmental is the original cow’s milk Swiss cheese with very large holes caused by gases that form during ripening. It has a mild, nutty taste and comes in 200-pound wheels. Emmental is the classic choice for fondue, but it also is used in sandwiches and snacks and dessert trays. Swiss cheese is the Americanized Emmental cheese. Jarlsburg: Although jarlsburg is a cow’s milk cheese from Norway, it’s taste, fat content, and appearance are similar to the Swiss Emmental. Jarlsburg is used on cheese boards, in sandwiches and cooking. Gruyere: Another Swiss cow’s milk cheese, Gruyere, has a mild, nutty taste, moist texture, and small holes. Because Gruyere melts easily, it is suitable for cooking. It also can be served as an appetizer and as a desert cheese. I use it in fondue. Monterey Jack: Monterey Jack is a rich cow’s milk cheese from California. It ranges from mild and pale to a sharp and pungent yellow cheese. Monterey Jack sometimes contains peppers or herbs for flavor. It melts well, making it an appropriate choice for cooking. Provolone: Provolone is a cow’s milk cheese from southern Italy. It has pale yellow color and flavor that ranges from mild to sharp, depending on age. Provolone also comes smoked and in a variety of shapes, including cones, rounds, and cylinders. Use provolone in cooking, as well is in sandwiches or as an appetizer. Semi-soft cheeses Semi-soft cheeses have a moisture content of 40% to 50%. Their texture is smooth and sliceable but not spreadable. Semi-soft cheeses can be classified into two groups: the smooth, buttery cheeses and the veined cheeses which owe their distinctive appearance and taste to the veins of blue or blue-green mold running through them. Smooth, Buttery Cheese Fontina: Fontina is a nutty, rich cow’s milk cheese from Italy. It has a slightly elastic touch and a few small holes. Use fontina on dessert trays and in cooking. Gouda: Gouda is a Dutch cow’s milk cheese with a pale-yellow color and a mellow, buttery flavor. Mature Gouda has a firmer texture and a more pronounced flavor. Gouda often is packaged in red or yellow wax-covered wheels. Use gouda in cooking and serve it as an appetizer, with fruit, and on dessert trays. Havarti: Havarti is a cow’s milk cheese from Denmark. This pale creamy cheese is filled with many small irregular holes. These are mechanical holes related to light pressing as opposed to the Swiss cheese holes resulting from ripening cultures that produce gasses that form the holes. It has a mild, buttery taste and sometimes is flavored with caraway seeds. Havarti makes a fine addition to a snack tray or sandwich. Veined Cheeses Gorgonzola: Gorgonzola is a blue veined cow’s milk cheese from Italy. It has a distinct aroma and a tangy, pungent flavor that is sharper in mature cheeses. Its texture is smoother than that of other blue-veined cheeses, such as Roquefort or Stilton. Gorgonzola is used in sauces, on cheese trays, with fruit, and in mixed salads. Roquefort: Though similar cheeses are produced elsewhere, EU law dictates that only those cheeses aged in the natural Combalou caves of Roquefort-sur-Soulzon may bear the name Roquefort, as it is a recognized geographical indication. As with Emmental, Camembert de Normandie and many others, it has a protected designation of origin. Made from sheep’s milk, Roquefort is a crumbly blue-veined cheese with a pungent taste and strong aroma. Use Roquefort in mixed salads, Roquefort dressing, cooking, and as an appetizer or dessert cheese. Stilton: Stilton is an English cow’s milk blue-veined cheese. It has a crumbly texture, edible rind, and pungent tang. Traditional compliments to Stilton are fruit, walnuts, and port. Fresh soft cheeses Fresh soft cheeses are unripened cheeses with mild flavors and a moisture content of 40% to 80%. The high moisture content gives these cheeses a soft texture and short shelf life. Cottage Cheese: Cottage cheese gets its name from the fact that it was originally a home or cottage-made cheese. Commercial cottage cheese is made from skim, low fat, reduced fat, or whole cow’s milk and has a bland taste. It comes packed in tubs in small, medium, and large curd forms swimming in cream. Cottage cheese can be used in cooking and as an accompaniment to fruit or raw vegetables and salad. Queso Fresco: queso fresco is literally Spanish for fresh cheese. It is a Mexican cheese, traditionally made from raw cow milk or combination of cow and goat milk. Queso fresco is a soft, moist, curd style fresh cheese that’s bright, creamy, and pleasantly milky. In traditional Mexican cuisine, queso fresco is used as a crumbled or cubed topping to balance out the flavors in rich and spicy dishes. It’s a perfect stuffing cheese because of its soft yet compact consistency. Today’s recipe is how to make this treat quickly and easily. Feta: Feta is a great cheese traditionally made from sheep’s milk or a combination of sheep and goats’ milk. After the curd forms, it is salted, sliced, and packed in salt brine. Feta is a crumbly, white cheese with a salty tang that grows stronger with age. It is used in cooked dishes and salads and as an accompaniment to olives and bread. Chevre: Chevre frais, French version of fresh cheese. It is fresh goat cheese. Chevre is soft and spreadable with a mild but characteristic goat cheese tang. Many times, you will find herb and spice flavored versions. Use chevre in cooking, as a spread with crackers and raw vegetables, or on sandwiches. Marscapone: Marscapone is an Italian cow’s milk cream cheese with a rich, creamy taste and the silky, smooth texture. Use marscapone in desserts such as tiramisu, in sauces, and as a spread. Marscapone can also be served plain, with a sprinkle of cocoa or liqueur. Neufchatel: Neufchatel is a cow’s milk cheese, similar to cream cheese, from the Neufchatel region of Normandy. Neufchatel has a soft, creamy texture, and slightly tart flavor that builds as the cheese ripens. Use it the same way as cream cheese. My recipe, Skillet Chicken with Neufchatel Spinach Artichoke Sauce, can be found here. Mozzarella: Mozzarella is the firmest of the fresh soft cheeses. Traditionally mozzarella is a small oval cheese made with water-buffalo’s milk, although cow’s milk is now a common substitute. Fresh mozzarella is white and quite mild. It melts well in cooked dishes and often is served in salads with fresh tomatoes and olive oil and as a cold appetizer. Commercial mozzarella has a much firmer texture and a blander flavor. That version is often used shredded in cooked dishes and on pizza. Ricotta: All of the other cheeses before this one have been made from the curd part of the “curds and whey”. Ricotta is an Italian cheese made from the whey part of the “curds and whey” left after making use of the curds for other cheeses, such as mozzarella and provolone. Its uses are similar to those of cottage cheese, but its flavor is slightly sweeter. Ricotta has a smooth, slightly grainy texture. Use ricotta in baked goods and in pasta dishes such as lasagna. Italians also serve ricotta as a dessert cheese, sprinkled with sugar or salt, and as a filling for pastry. Ripened soft cheeses Ripened soft cheeses have rich flavors and a buttery smoothness. They are characterized by thin rinds and soft, creamy centers. Brie: brie is a French cow’s milk cheese with a white crusty rind and a buttery texture that oozes at room temperature when the cheese is fully ripe. Brie has little flavor before it is ripe and will stop ripening once cut. Overripe brie develops a strong ammonia odor. Serve brie when its center begins to bulge slightly. Include brie on appetizer and dessert trays, in sauces, and in pastry. Brie should be served at room temperature. Camembert: Similar to brie, Camembert is a cow’s milk cheese that originated in the French village of Camembert. It has a slight tang and the pasteurized version is generally milder than brie. Its shape is round as is brie, but with a smaller diameter. Its uses mirror those of brie. St. Andre: St. Andre is a French triple-cream cheese with a white downy rind and a slightly sweet, buttery taste. It is most often served as a dessert cheese. Queso Fresco Want to make queso fresco at home? Here is an easy recipe to make this homemade cheese that is a popular topping for tacos, nachos, enchiladas and tostadas.  Many Latin foods use this ingredient and it is so easy.   What You Need ½-gallon fresh whole, low-fat or skim milk 1 tablespoon coarse salt 3 Tbsp white vinegar What To Do Assemble a cheese cloth lined colander. Heat the milk and salt stirring constantly to prevent sticking. Bring it to a boil, turn the heat to low, and add 3 tablespoons of distilled white vinegar. Watch and stir. Almost immediately, the milk will separate into curds and whey. If not, add one more tablespoon of vinegar. Continue to stir gently to encourage whey extraction and curd formation. Drain into the cheesecloth-lined colander in the sink. Let sit for 5-10 minutes, until the cheese is cool enough to handle. Form the curds into a ball or disc while squeezing excess whey through the cheesecloth. At this point the cheese is ready to eat, but if you prefer a drier, firmer cheese, you can set it on a plate or a sheet pan with a plate on top of it. Use some kind of weight — cans, pots and pans, or books — to press it down for 15 more minutes or up to a couple of hours. Crumble over tacos or enchiladas, or sprinkle into a salad. Slice as a side with your morning sausage and eggs. Notes: This cheese is not a melting cheese. It is best enjoyed as is, fried or baked — just as long as you don’t need it to become gooey. Final Thoughts That’s a wrap for today’s podcast. I hope your holiday season is going well and you find it in your heart to help those less fortunate than you in whatever way you can. We are blessed with food that others need and, though time is often short, I’m making it happen and getting it to them. There is a lot more information on types of cheeses available for download in pdf form on our website. Link in the show notes. And give that queso fresco recipe a try. Less that a half hour and you can have your very own homemade cheese. If you enjoyed this podcast, please hop over to Apple Podcasts, SUBSCRIBE and give me a 5-star rating and review. Also, please share it with any friends or family who might be interested in this type of content. As always, I’m here to help you “taste the traditional touch.” Thank you so much for stopping by the homestead and until next time, may God fill your life with grace and peace.   References The Basics of Cheesemaking Taste of Cheese Free Downloads Skillet Chicken with Neufchatel Spinach Artichoke Sauce Recipe Link Queso Fresco To share your thoughts: Leave a comment on our Facebook Page Share this show on Twitter, Facebook and Instagram To help the show: PLEASE LEAVE A REVIEW for Peaceful Heart FarmCast on Apple Podcasts. Subscribe on iTunes, Stitcher Radio, Google Play Music, TuneIn or Spotify Donate on Patreon Website www.peacefulheartfarm.com Patreon www.patreon.com/peacefulheartfarm Facebook www.facebook.com/peacefulheartfarm Instagram www.instagram.com/peacefulheartfarm/

What do you do when you have to jump into the week sight unseen, no planning, after a holiday or break? This episode covers 3 simple tactical tips to get you back on track after a holiday. LINKS TO WHAT WE DISCUSSED Green Chile Sauce 9Round Kickboxing Take the classical enneagram test here! Ryan Holiday's Stillness is the Key Go-To Salad Protein: shredded rotisserie, garbanzo beans, canned tuna or salmon Slice: cherry tomatoes, green onions Other toppings: feta cheese, dressing, croutons Green Chile Rice and Beans - 6 Servings Directions: Simmer rice and onion in stock for 20 mins, Mix all other ingredients into rice mixture 2 Cups Rice 4.5 cups chicken/veggie stock 2 Cans Black Beans 1 White Onion (optional), chopped 2 cups Green Chile Sauce Black Pepper to taste 1 bunch Cilantro, minced Monterey Jack, shredded on top RATE & REVIEW Rate & Review on iTunes! Leave me a review and let me know what you liked about this episode. Thank you for helping it grow! CONNECT WITH EMILY On Twitter & LinkedIn - @heyemilykennedy Sign up for the email newsletter: www.emilykennedy.org Music by: Taste the Vibe - “Arctic Monkeys - R U Mine? (Mungø Remix)” unedited, via Creative Commons

Introducing the HWIDG Quadruple Bypass 5XL Bacon Cheeseburger. No sissy vegetables, just 5 layers of juicy 100% all-beef patties, Wisconsin cheddar cheese, and Applewood-smoked thick-cut peppered bacon. Served with our 128 oz. Freedom Mug with your choice of soft drink float. Don't forget the cement mixer full of loaded fries! Our delicious thin and crispy fries are tossed with Monterey Jack cheese, bacon bits, sour cream, and our 5 alarm habenero chili Con carne! And for only 99c more we'll throw in our medical-grade IV full of pan drippings! Then get ready for dessert with our actual kitchen sink full of Rocky Road, Peanut Butter Cup, Cookies and Cream, and Caramel Delight ice creams! Topped with a gallon of Nutella, 5 different kinds of icing and crushed praline brittle! Order now and you'll receive a free box with:Erasing the Evidence of Your TomfooleryBoomers Not Knowing How Computers WorkHBOJames Cameron's AvatarShyster Hospital BillingLike a cat burglar in the night, the "extremely-specific-subset-of-twitter-celebrity" uses the finest of diamond-tipped cutting tools to carefully extract and retrieve the local museum's latest installation: their own embarrassing tweet. Except unlike the smart, experienced cat burglar, this one is caught on tape, face fully exposed, and the display has already been shown to the public. Whoops.The hacker known as 4chan struck again today, targeting local grandmother Eileen Rosenberg. Eileen was just getting ready to check Facebook, something most of us do without a second thought, when suddenly she was locked out of her account. She says the infamous hacker got access to her account and changed her password without her knowing. What's even worse is that Eileen had just gone through a different kind of hack last month, one which left her screen black despite turning her computer on and off again many times. Authorities say to remember to never give your information out online, unless he's a very nice young man.Ah, Home Box Office, the premiere "edgy" TV network. Many a kid of the 90s turned to it to maybe get a fuzzy picture of boobs when their parents were gone by messing with the cable box. Or maybe your friend's parents had it and you got to catch some softcore lovin' way past midnight. Either way they used to be where you turn to if you wanted maturity in your programming. F-bombs a plenty, full-frontal nudity galore, and heads exploding if you were lucky. But these days it just seems like another channel. As programming in general got edgier, it seems HBO is relinquishing that title and is happy to just be one of the guys. Oh but pay them 15 bucks a month still.Empires have risen and fallen. Presidents have come and gone and come again. Batmen have been beaten, finished, Affleck'd, Sadfleck'd, and Twilighted. Spider-Men have gone from campy to way-too-cool to "I don't feel so good Mr. Stark". Preschoolers that witnessed it are now married with a kid on the way. No, it's not Haley's Comet, it's James Cameron's Avatar and it's planned 2, no, 3, no, 4 sequels. Will they ever happen? Probably. But will anyone care? Will they have filmed 4 movies at once, put out the first of the sequels and see it bomb? More than likely. And the most tragic thing about it? He'll just move on to the next biggest thing in the world.Guess what? Hospitals in the US? Screwed up. Big insurance companies shaft them and they pass the screwing onto the customer. Even 3 months after you were there. What's the solution? Fast food. Specifically that big fast food menu with all the items and prices on it. No being jerked around and paying 500 dollars for 2 over-the-counter ibuprofen capsules. X-Ray? $25 per. Leg amputation? 300 dollars please. McChicken? Somehow still $1.All this and more on this week's beefy boi of an episode. How many voicemails did Deadhelm send? More or less than 10? The answer just may surprise you. Don't forget to join us on DISCORD, and support us on PATREON or by BUYING A SHIRT.

Det är Independence Day och American Cheese får sig en åthutning. Och så pratar vi en hel del om amerikansk ost i övrigt. Någon Union Jack cheese finns ju inte så frågan är om Monterey Jack är rätt val på nationaldagen.

The 119th United States Open in underway and the leaderboard is crowded. Ricky Fowler is the outright leader at five-under par. Four players are at four-under and seven are at minus-three. The straight-laced United States Golf Association has taken some heat in recent years with their set-up of Open Courses and players have complained about […]

It's called "Chip 'n Dale" but we all know who the real hero is, the glue that holds this gang together, sometimes literally: Gadget. Homegirl wears goggles, rocks a lavender jumpsuit, and fixes EVERYTHING. #MouseWomenInSTEM. Also - we think we've found the root of our love (obsession?) with chee*ee*ee*eese...Monterey Jack. Love of cheese? Check. Turtle neck and snazzy blazer? Check. No pants? DOUBLE CHECK. #WeAreMonty 

Celebrity crushes and TV talk Movie talk Actors and Actresses Bills and expenses Smart home stuff

Pat Dean joins Pat and Kath to discuss Monterey Jack Cheese.

Peynir de bir yiyecek olduğu için olgunlaşma derecesine, asiditesine, tuzluluğuna, tatlılığına yani genel özelliklerine bakarak şarap eşleşmesini yapıyoruz. Bu anlamda peynirleri tek tek saymak zor tabi dünya üzerinde çok fazla peynir var belki tarzlarına göre peynirleri sınıflandırıp öyle konuşabiliriz. Taze peynirlere hangi şarapları uydurabiliriz diye konuşacak olursak; taze peynir dediğimiz lor, labne, beyaz peynir, feta peyniri gibi peynirleri düşünebilirsiniz. Bu tip peynirler oldukça taze, daha süt kokusu hakim ve asiditeleri çoğunlukla daha düşük olduğu için genellikle sek, yüksek asitli, meyvemsi aromalara sahip şaraplarla uyum sağlarlar. Sauvignon Blanc, Chenin Blanc, fıçısız erken hasat Chardonnay’ler; kırmızı tüketmek isterseniz Kalecik Karası, Sangiovese gibi şaraplar. Yumuşak peynirlere geldiğimiz zaman ise burada Brie gibi dışı küflü bir beyaz tabakayla sarılı, ortası kremamsı olan peynirlerden bahsediyoruz Brie, Camambert, Equasis peynirler buna örnek. Bizde Türkiye’de buna yakın çok fazla peynirler yok ama tarz olarak Gravyer diyebiliriz. Mesela Kars Gravyeri çok olgunlaşmamış, daha taze bir Kars Gravyeri, Toros Keçi Peyniri, Mersin Bezde Tulum bu tip peynirlere örnektir. Yumuşak peynirler çoğunlukla sek, yüksek asitli ve meyvemsi aromalara sahip şaraplarla uyum sağlar. Pinot Grigio, Chenin Blanc, Sauvignon Blanc, Sangiovese, Kalecik Karası bunlara da örnektir. Yarı sert peynirler dediğimiz zaman ise İtalyanların Taleggiosu, Stinging Bishop İngilizlerin, bizde Ezine peyniri, Trakya kaşarı, Kolot peyniri onun dışında Edam, Raclette, Munster, Monterey Jack gibi, Reblochon peyniri gibi daha çok aromatik beyazlar ve hafif gövdeli kırmızı şaraplar ile uyum sağlar. Riesling, Gewurztraminer, İtalyanların Dolcettosu, Fransızların Bordeaux şarapları, yine İtalyanların Borolo ve Barbarescoları, bizden de Emir, Kalecik Karası ve genç Öküzgözü stilleri bu tip peynirlerle uyum sağlayacaktır. Sert peynirlere geldiğimiz zaman ise sert peynirler aslında olgunlaştırılmış olan peynirlerdir. Olgunlaştırma sürelerine göre lezzetleri, aromaları ve tuzluluk oranları da değişebilir. Bunlara örnek vermek gerekir ise: Manchego, Emmantaler, Grana Padano, Kaşkaval, Trakya eski kaşarı, Mimolette, Olgunlaştırılmış Bergama tulumu, Kars Gravyeri, Mihaliç peyniri, Olgunlaştırılmış Sepet peyniri bu tip peynirlere örnektir. Bu peynirlerle daha güçlü aromlara sahip en az peynir kadar zengin aromalara sahip ve gövdeli kırmızı şaraplar olması gerekir. Çok tuzluysa eğer yüksek tanen ve genç, diri tanenlerden uzak durmanız gerekebilir. O zaman daha düşük tanene gidebilirsiniz mesela ama Chardonnay gibi, Misket gibi beyazlar ya da bizden Öküzgözü, Boğazkere gibi kırmızılar, Barolo, Amarone gibi şaraplar birçok sert peynirle uyum sağlar. Mavi küflü peynirlere gelince en bilineni rokfordur bunun, İtalyanların Gorgonzola’sı var, İngilizlerin Stilton’ı var, onun dışında Danich Blue, Maytag Blue, Bavaria Blu, Bleu d’Auvergne, bizde Divri Obruğun küflüsü ve Konya küflü peyniri gibİ ya da Konya küflü çeçil peyniri gibi sayabiliriz. Bu mavi küflü peynirler çok aromatik ve genellikle daha tuzlu peynirler oldukları için tuzu dengeleyecek şaraplara ihtiyaçları vardır. Çoğunlukla tatlı ve yüksek asitli şaraplara ve aynı zamanda çok aromatik olan şaraplara beyazlarla uyum sağlarlar. Bazen kırmızıları zorlayabiliyorlar ama hiç kırmızıyla olmaz anlamında da değil tabii ki. Ice Wine, Madeira, Port, Sauternes ve Misketten üretilmiş tatlı şaraplar genellikle mavi küflü peynirlerle uyum sağlar. Son stilimiz ise çeşnilendirilmiş peynirler yani dışarıdan bir şekilde lezzetine müdahale edilmiş olan peynirlerden bahsediyoruz. Mesela İngilizlerin Cranberryli peynirleri vardır onun gibi ya da bizde Hatay’ın Sürk peyniri vardır, Van’ın Otlu peyniri vardır, İsli Çerkes ve İsli Abaza peynirleri vardır. Bunlar dışarıdan bir şekilde aromaları değiştirilmiş olan peynirler. Çeşitli otlar ya da tütsülenerek aroması değiştirilmiş olan peynirler...

Deb and Maria welcomed their fellow grad pal, Megan Morales. The SJU (or STJU) alums drank Yellow Tail Red Sangria & paired it with Monterey Jack cheese. Monterey Jack cheese has Spanish roots, since we're going along with the Spanish theme, it's a fiesta!Deb, Maria and Megan discussed grad school life and what they remembered about each other. They dove into their different perspectives of each other, grad school, and their CF positions. Megan discussed what it's like being of Puerto Rican descent and having a sibling with Autism.Megan further discussed motherhood and having a husband (ok ok keep rubbing it in!) who is currently serving our country. She walked us through her very busy day of being a "single parent", part-time bilingual SLP evaluator and workout junkie. Megan gave us helpful insight about being a bilingual evaluator for early intervention and preschool aged children.Follow our Instagrams @slps_wine_and_cheese_pod @maria_kotsonisslp @deborahbrookscccslp @mnmramos to stay connected! Also, don't forget to check out our Twitter @SLPswineandcheese or email us at: Slpswineandcheese@gmail.comSubscribe, comment and rate us on iTunes! We'd love to hear from our listeners. Thank you for helping us reach 1,000 downloads. Our winner of #SLPswineandcheese was announced and thank you to all who participated.Last but not least, we shared our "tips and tricks" and ended with a quote from Philippians 4:6Thanks for listening, Adios! See acast.com/privacy for privacy and opt-out information.

After a week off we are back with our cheesiest bracket yet! 16 of the best, and most easily accessible, cheeses in all the land. First, we did record this about an hour after Game 2 of the Dubs/Rockets so we start with 3 minutes of NBA (0:30) before we dive into the bracket discussion (3:42). First round match-ups include: Monterey Jack vs Feta(6:30) Provolone vs Swiss (10:30) American vs Blue (14:00) Havarti vs Mozzarella (18:45) Pecorino Romano vs Brie (22:00) Manchego vs Gorgonzola (25:45) Gouda vs Gruyere (28:50) Cheddar vs Goat (32:35) A lactose Elite 8 (35:22) left us with the Final Four Fromages (40:00) before we spent the last few minutes talking about the latest Supreme Court ruling on gambling (47:45). As always, thanks for listening!

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids. Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

Let's get dangerous! This week, we chat with Jim Cummings, the voice of every other Disney character from your youth. Most famous for being the voice of Winnie the Pooh and Tigger, Jim also gave life to Darkwing Duck, Pete, Don Karnage, Monterey Jack, Ray, Ed, Hondo Ohnaka, and a bajillion other classic characters.

Some people like a shot of espresso to get the morning started. How about a quick slug of cactus slime instead? That’s the drink of choice at some juice stands in Mexico. “A lot of people think that the slime is really nutritious,” said Lesley Téllez, a food writer who runs the culinary tourism company Eat Mexico. “I’ve seen some places where… they just sell the slime, you know, on it’s own. You can take it to go, and... have it for a quick morning pick-me-up.” Known as “baba,” or the Spanish word for “drool,” that clear ooze comes from nopales, or prickly pear cactus paddles. That type of cactus is a popular in Mexican cuisine, and tastes slightly acidic, with a raw texture that’s slightly crunchier than green beans. Nopales are available throughout the city in grocery stores and bodegas catering to Mexican communities. Téllez likes to get her nopales and other Mexican staples from Corona’s Farm in Queens. She admits that she prefers to get the ones that have already been cleaned, since getting rid of the cactus spines can be a tricky operation. That’s not to say it can’t be done at home. It just takes a fair degree of caution and patience. First, Téllez wraps her non-dominant hand in dish towels. Then she hangs on to the nopales at the narrow end. “You definitely need to hold onto it, for sure,” Téllez added. “You don’t want to be whacking away at it with a knife while it’s sitting there on the cutting board. That’s a recipe for disaster.” Then with a very sharp knife in her dominant hand, she gingerly begins shaving off the nopales spines. “You want to slice away at the spines as easy as you can without having thorns sort of flying around, so I go very slowly,” Téllez said. Do that until it’s prickle-free — or just buy the nopales that have already been cleaned and save yourself the trouble. (Photo: Lesley Téllez/Courtesy of Lesley Téllez) Once relieved of its spines, there are a number of ways to prepare the cactus. Boil it lightly and put it in taco. “Another really simple way you can cook them is to grill them,” Téllez said. “So you just take a cleaned paddle, and you score it. And you sprinkle it with some salt and pepper and some olive oil, and you grill it in on a really high heat.” If you’re wary of the slimy texture, Téllez has an entertaining, if messy, method of de-oozing the nopales. It involves cutting up the cleaned cactus and rubbing salt into the flesh. “It’s actually really fun to do if you have, like, 10 minutes in your kitchen,” she said. “So you rub the salt into the flesh and what it does is it unleashes all of this slime from the cactus so your hands get really slimy — which is fun, for me.” The result of that salt scrub is a raw vegetable that can be added to salads or as a garnish. “You’re left with this really crunchy, raw, bright green, beautiful vegetable,” Téllez said. For those who enjoy the texture of cooked nopales, check out Téllez’s recipe below for Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper. Also, if you’re interested in a drink to serve for Cinco de Mayo on Monday, check out this recipe from Saveur for Prickly Pear Margaritas. Get started now, since you need to find prickly pears (the fruit of the same cactus that produces nopales) and soak them in tequila for two days. Stuffed Nopales with Black Beans, Cheese, and Roasted Red Pepper Recipe By Lesley Téllez, The Mija Chronicles (Photo: Stuffed nopales/Lesley Téllez)  Makes: 4 servings Note: When buying cactus, make sure the paddles are bright green and not brown in spots. Many grocery stores sell them already cleaned, but sometimes upon further inspection, they’ve got a few spines. You’ll want to remove those with a sharp knife — the LA Times has a good tutorial on how to clean nopales. It’s best to use the cactus as soon as you can, and don’t store it in a plastic bag in your refrigerator as that will create moisture and make the paddles go bad. The cactus can be boiled a day ahead of time and stored in an airtight container. If you don’t have bean broth, you can use water or chicken/vegetable broth. Ingredients For the cactus:  Kosher salt Half a red onion, peeled and cut into large chunks 1 garlic clove, peeled and smashed 8 medium cactus paddles For the beans: 2 cups cooked black beans (or a 14 ounce can), with about ¾ cup bean broth 1 teaspoon ground cumin 1/2 teaspoon dried Mexican oregano 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper About 1 tablespoon canola, grapeseed, or peanut oil 1/4 red onion, finely chopped 1 garlic clove, minced 2 teaspoons finely chopped canned chipotle pepper in adobo For the toppings: 1 1/4 cups (about 3 ounces) grated mild white cheese, such as Monterey Jack 1 red, yellow, or orange pepper, roasted, peeled and sliced into thin strips Chopped fresh cilantro, for garnish (optional) Instructions For the cactus: Fill a large bowl halfway with ice water and set aside. Fill a large saucepan about halfway with well salted water and add the onion and garlic. Bring water to a boil over high heat, then add the cactus paddles. (The water should just about cover the cactus.) Cook until the paddles turn a khaki-green color and are slightly soft, about 3 minutes. Remove cactus from boiling water and immediately place in the ice water bath to halt the cooking. While the cactus paddles cool, heat the oven to 425°F (or to broil) and arrange a rack at least 6-inches from the heat source. When cactus is cool, remove from ice water, pat dry, and discard water. For the beans: Stir beans together with cumin, Mexican oregano, salt, and ground black pepper. Heat a medium frying pan over medium heat and add the oil. When oil is shimmering, add the onion and cook, stirring a few times, until translucent, about 3 minutes. Add the garlic and chopped chipotle, stirring until the oil turns a lovely reddish color and you start to smell a chili-garlic aroma. In one quick pour, add the beans and about half of the broth to the pan. Using a bean masher — in Mexico this is called an aplastador (I use a wooden one just like these Rancho Gordo bean mashers) — or the bottom of a cup, mash the beans into a paste. Add more broth if the beans look too dry and take care not to overheat the beans or they’ll dry out too quickly. Once you have your desired consistency, cook the beans for about 5 minutes, stirring often so they don’t stick, until flavors combine. To assemble nopales, line up cactus paddles on a rimmed baking sheet. Add a thin layer of beans to each cactus paddle and sprinkle evenly with cheese. Bake until cheese is golden-brown and bubbly and cactus is knife tender, about 10 to 15 minutes. Add roasted red peppers in a pretty little mound in the middle to garnish, and top with a sprinkle of chopped cilantro.

In partnership with the Dairy Farmers of Canada In this second Ontario Brewer Podcast feature on Mill Street Brewery, Mirella Amato of BeerologyTM is once again joined by Brewmaster Joel Manning. Also in the studio is Debbie Levy, representing Ivanhoe Cheese. Debbie introduces the three Ivanhoe cheeses for the podcast: a Monterey jack and cheddar cheese with Salsa, a Smoked Gouda and a Vintage Cheddar. She explains how smoke is naturally added to the Gouda and details how salsa flavour is added to the Monterey Jack. Joel the shares his experience pairing beer with cheese. The trio speculates on how the pairings will work and then try the three cheeses alongside our two feature beers for this podcast: Mill Street Coffee Porter and Cobblestone Stout. Having sampled the different beer & food combinations on their plate, Mirella, Debbie and Joel each choose their favourite flavour interactions. A special thanks to our guest for this podcast: Ivanhoe Cheese.

In this second Ontario Brewer Podcast feature on the American style ales of Nickel Brook Brewing and American hops, Mirella Amato of BeerologyTM chats with brewmaster Ryan Morrow as well as Brad Quaile who is the production manager at Pine River Cheese. Brad talks about this month’s three feature cheeses, two of which he created himself: Monterey Jack Cheese with Salsa, Cheddar Cheese with Caramelized Onion Flavour and Extra Old Cheddar Cheese. Brad and Ryan then share their respective processes for creating a new recipe. Before diving in and pairing the three Pine River cheeses with Nickel Brook Naughty Neighbour American Pale Ale and Malevolent Imperial Black IPA, Brad takes a little time to explain the different between Monterey Jack and Cheddar… The trio then compare notes on the different pairings. Brad and Ryan then draw another parallel between their respective jobs… A special thanks to our guest for this podcast: Pine River Cheese.

They might not be the most glamorous vegetable rolling around in the vegetable drawer, but potatoes are the stuff of life. “If there was any vegetable you could survive on totally, it would be potatoes,” said Barbara Damrosch, an organic farmer and author with Eliot Coleman of The Four Season Farm Gardener’s Cookbook. “Of all of the great world survival crops like rice or wheat or potatoes, this is the one that a home gardener can grow easily without an enormous amount of space.” Early spring is also an interesting transition period when storage potatoes begin to give way to new spring tubers. At the moment, Damrosch is starting the season off by chitting, which is letting her seed potatoes sprout in a warm, dry, dim spot. Once the potatoes sprout, she’ll plant the potato and sprout in the garden to get an earlier harvest. Eventually, the potatoes will form a hearty, leafy plant that produces pink, white or lavender flowers (depending on the variety of potato). “When you see those flowers, that is the signal that there actually potatoes underground,” Damrosch said. “You can cheat, even if it’s just your one crop, you can get baby new potatoes when you start to see your flowers.” She says the process of harvesting new potatoes is called grabbling. “It means that you take your hand and you just sort of claw away at the outside of the plant and get closer and closer until you feel a few little potatoes,” Damrosch explained. “Those potatoes taste so fresh in comparison to the maybe storage potatoes that you’ve been eating all winter that it’s like a completely different vegetable.” While potatoes are inexpensive and easy to find, growing the vegetable is also comparatively easy and can be done in a deep bucket or barrel. The deeper the soil, the greater quantity of potatoes. Damrosch notes that she once even accidentally planted potatoes in her compost pile. (Photo: Barbara Damrosch/Courtesy of Workman Publishing) “I just threw my kitchen waste on my compost pile with some potatoes, potato peelings, potato discards along with it,” she said. “I was turning my compost pile one day and I kept finding potatoes, and I thought, I must have throw out a lot of potatoes. Then I realized that, no, these are ones that grew.” She ended up with about a bushel of potatoes from the happy accident. For more discerning gardening, Damrosch recommends varieties like red bliss for new potatoes. At Four Season Farm in Maine, she grows rose gold as an early variety but notes that she wasn’t able to to find those for seed this year and had to rely on the seed potatoes she saved instead. As for larger, storage potatoes, Damrosch recommends the Charlotte variety. The term “new potato” is not limited to just one variety, though. “It just refers to freshly harvested young potatoes, although there are certain varieties that are particularly good for that purpose,” she explained, adding that size alone isn’t enough of an indicator for new potatoes. “Now there’s some cheating that goes on in supermarkets. Sometimes you’ll see a little bag of new potatoes and by tasting them you realize that you’ve been duped because these are last year’s potatoes. They’re just the little ones.” In order to be sure new potatoes are on offer, Damrosch recommends a straightforward approach: Just ask a farmer at the greenmarket. Below, Damrosch shared her recipe for Peruvian Potatoes, which is one that she’s particularly looking forward to making with the soon to be had new crop of tubers. Peruvian Potatoesfrom The Four Season Farm Gardener’s Cookbook by Barbara Damrosch and Eliot ColemanServes 4 to 6 4 small yellow-fleshed potatoes such as Yukon Gold (about 1 pound total), scrubbed but not peeled, cut in half or in 2-inch chunks 2 large eggs, at room temperature ¼ cup heavy (whipping) cream  1 teaspoon mildly hot pepper flakes, such as Aleppo (or a hotter type if desired)  1 teaspoon ground turmeric (for color; optional)  6 ounces mild, slightly tangy cheese such as queso fresco or Monterey Jack, cut into ½-inch cubes  Salt  ½ head butterhead lettuce  1 small onion, peeled and thinly sliced   10 strongly flavored black olives, such as Alfonso or Kalamata, pitted  2 tablespoons finely minced fresh pepper, either a red, yellow, or orange bell type or a mildly hot type such as ancho Even in Peru there are many ways to make papa a la huancaina, a traditional dish named for the city of Huancayo, high in the Andes. I make a somewhat Americanized version. It is very colorful to look at, and can be enjoyed at room temperature. Make it mild or spicy, according to your taste. Because it requires some artful arrangement, this is a not for a picnic far afield, but it is still good to eat outdoors, matched with barbecued chicken.  1. Bring a large saucepan of salted water to a boil. Add the potatoes, reduce the heat, and simmer, uncovered, until they are fork-tender but still hold their shape well, about 15 minutes. Remove the potatoes with a slotted spoon, keeping the water at a simmer, and set them aside in a bowl. 2. Drop the eggs into the simmering water and cook for 10 minutes. Remove them with a large spoon and hold them under cold running water for a minute until they are cool enough to handle. Then peel the eggs and cut them lengthwise into quarters. The yolks should be slightly soft and well colored. Carefully set the egg quarters on a plate, keeping them yolk side up. 3. Bring water to a simmer in the bottom of a double boiler. Combine the cream, pepper flakes, and turmeric in the top of the double boiler, and heat the mixture until you see steam rising. Then gradually drop in the cheese cubes and stir them as they melt, 10 to 15 minutes. (This can also be done in a saucepan directly on the burner, but keep the heat very low and stir constantly with a wooden spoon.) Taste, and add a dash of salt unless the cheese is very salty. 4. Rinse and dry the lettuce leaves, and arrange them around the edge of a platter or on individual salad plates. 5. Cut the potatoes into 1/2-inch-thick slices and arrange them in the center of the platter or plates. Pour the cheese sauce over them. Distribute the onion slices, egg quarters, and olives around the edge, on top of the lettuce. Sprinkle the minced fresh pepper over everything, and serve.

This week on the show: The Swamp Thing rises, Thundercats Ho!, and we answer a listener question about horror comics. NEWS New Thundercats Link REVIEWS Stephen Action Comics #897
 Written by PAUL CORNELL
 Art by PETE WOODS
 Cover by DAVID FINCH & BATT The last place Lex Luthor expected his quest for the Black Lantern energy to take him was Arkham Asylum – specifically to the cell of The Joker! What clues about Lex's quest could The Joker have to offer, and why on Earth would Lex trust him? Get ready for a one-of-a-kind confrontation between comics' two greatest villains, as brought to you by the twisted minds of Paul Cornell and Pete Woods! [rating:3.5/5] Rodrigo CHIP 'N' DALE RESCUE RANGERS #3 (B) It’s the return of your favorite furry flatfoots in an all-new original ongoing series! Trouble for the Rescue Rangers changes from big to absolutely huge when the team travels to the Arctic to saddle a sleuth of crazed polar bears. But the fur really flies when Chip confronts Monterey Jack, and the very leadership of the Rescue Rangers is on the line! Join DARKWING DUCK writer Ian Brill and MARVEL SUPERHERO SQUAD artist Leonel Castellani for part 3 of “Worldwide Rescue,” brought to you by BOOM! Studios and the Disney Afternoon Revolution! [rating:2.5/5] Matthew Secret Avengers #9 Writer:  Ed Brubaker Artist:  Mike Deodato Price:  $3.99 The Story: Will Shang Chi's father return?! And now that their secret enemy's involvement in his resurrection has been exposed, what will Steve Rogers and his team do to take on the Shadow Council? Brubaker and Deodato keep up the Kung Fu Espionage.
 [rating:4.5/5] MAJOR SPOILERS POLL OF THE WEEK The Dark Knight rises is set to start filming in May, and  the new Superman movie is scheduled to hit theaters in 2012.  Involved in both is Christopher Nolan.  He’s directing The Dark Knight, and producer for the Zack Snyder directed Superman.   Nolan is certainly H’wood’s golden child at the moment, but will his film brilliance work once again for two superhero films? VOTE! VOTE [poll id="168"] Saga of the Swamp Thing Volume 1 From 1983 through 1987, a young British writer named Alan Moore revolutionized the American comic book. His groundbreaking tenure on DC Comics’ SWAMP THING set new standards for graphic storytelling and touched off a revolution in the medium that is still expanding today. Building on the title’s framework of gothic horror with a remarkably intuitive narrative style and an unprecedented depth of characterization, Moore’s vision was realized through the hauntingly beautiful artwork of such collaborators as Stephen Bissette, John Totleben, Dan Day and Rick Veitch. The result is one of comics’ most enduring masterpieces. Now, for the first time, Moore’s entire run — including his never-before-reprinted debut issue — is available in archival hardcover editions. This first volume, collecting issues 20-27 of THE SAGA OF THE SWAMP THING, also features a foreword by famed horror author Ramsey Campbell and a new introduction by Swamp Thing co-creator and original series editor Len Wein. Contact us at podcast@majorspoilers.com Music from this episode comes from Armin Brewer (intro) and James Kennison (closing) from the Nobody's Listening Podcast. A big thanks to both of these guys for creating kick-ass music for the show! A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends about the podcast, get them to subscribe and, be sure to visit the Major Spoilers site and forums.

This week on the show: The Swamp Thing rises, Thundercats Ho!, and we answer a listener question about horror comics. NEWS New Thundercats Link REVIEWS Stephen Action Comics #897
Written by PAUL CORNELL
Art by PETE WOODS
Cover by DAVID FINCH & BATT The last place Lex Luthor expected his quest for the Black Lantern energy to take him was Arkham Asylum – specifically to the cell of The Joker! What clues about Lex's quest could The Joker have to offer, and why on Earth would Lex trust him? Get ready for a one-of-a-kind confrontation between comics' two greatest villains, as brought to you by the twisted minds of Paul Cornell and Pete Woods! [rating:3.5/5] Rodrigo CHIP 'N' DALE RESCUE RANGERS #3 (B) It’s the return of your favorite furry flatfoots in an all-new original ongoing series! Trouble for the Rescue Rangers changes from big to absolutely huge when the team travels to the Arctic to saddle a sleuth of crazed polar bears. But the fur really flies when Chip confronts Monterey Jack, and the very leadership of the Rescue Rangers is on the line! Join DARKWING DUCK writer Ian Brill and MARVEL SUPERHERO SQUAD artist Leonel Castellani for part 3 of “Worldwide Rescue,” brought to you by BOOM! Studios and the Disney Afternoon Revolution! [rating:2.5/5] Matthew Secret Avengers #9 Writer:  Ed Brubaker Artist:  Mike Deodato Price:  $3.99 The Story: Will Shang Chi's father return?! And now that their secret enemy's involvement in his resurrection has been exposed, what will Steve Rogers and his team do to take on the Shadow Council? Brubaker and Deodato keep up the Kung Fu Espionage.
[rating:4.5/5] MAJOR SPOILERS POLL OF THE WEEK The Dark Knight rises is set to start filming in May, and  the new Superman movie is scheduled to hit theaters in 2012.  Involved in both is Christopher Nolan.  He’s directing The Dark Knight, and producer for the Zack Snyder directed Superman.   Nolan is certainly H’wood’s golden child at the moment, but will his film brilliance work once again for two superhero films? VOTE! VOTE [poll id="168"] Saga of the Swamp Thing Volume 1 From 1983 through 1987, a young British writer named Alan Moore revolutionized the American comic book. His groundbreaking tenure on DC Comics’ SWAMP THING set new standards for graphic storytelling and touched off a revolution in the medium that is still expanding today. Building on the title’s framework of gothic horror with a remarkably intuitive narrative style and an unprecedented depth of characterization, Moore’s vision was realized through the hauntingly beautiful artwork of such collaborators as Stephen Bissette, John Totleben, Dan Day and Rick Veitch. The result is one of comics’ most enduring masterpieces. Now, for the first time, Moore’s entire run — including his never-before-reprinted debut issue — is available in archival hardcover editions. This first volume, collecting issues 20-27 of THE SAGA OF THE SWAMP THING, also features a foreword by famed horror author Ramsey Campbell and a new introduction by Swamp Thing co-creator and original series editor Len Wein. Contact us at podcast@majorspoilers.com Music from this episode comes from Armin Brewer (intro) and James Kennison (closing) from the Nobody's Listening Podcast. A big thanks to both of these guys for creating kick-ass music for the show! A big Thank You goes out to everyone who downloads, subscribes, listens, and supports this show. We really appreciate you taking the time to listen to our ramblings each week. Tell your friends about the podcast, get them to subscribe and, be sure to visit the Major Spoilers site and forums.

There is no show too big or no series too small, so this week we called to watch Chip n’ Dale Rescue Rangers.   These animals dress up and try to play detective like Family Guy tries to stay relevant.  Unlike Family Guy, the Rescue Rangers deliver.  We join Chip, Dale, Gadget, Monterey Jack, and Zipper as these miniature detectives venture around solving crimes.  Follow along this week as we watched Cody's favorite episode growing up Season 02 Episode 14: The Case of the Cola Cult.