Podcasts about muffuletta

Comic Katherine Blanford learns about the fat guy on the show "What's Happening?" She has a new special out called "Catholic Cowgirl" on 800 Pound Gorilla. Jay and Bobby want to buy pleather pants to wear for Christmas. Katherine teaches them about the part of the body called a muffuletta. She claims that she has a lazy, athletic body and bad stomach. Bobby refuses to believe her and stares at her form like a creep. *To hear the full show to go www.siriusxm.com/bonfire to learn more FOLLOW THE CREW ON SOCIAL MEDIA: @thebonfiresxm @louisjohnson @christinemevans @bigjayoakerson @robertkellylive @louwitzkee @jjbwolfSubscribe to SiriusXM Podcasts+ on Apple Podcasts to listen to new episodes ad-free and a whole week early.

Dwight Garner has been a book critic for the New York Times since 2008, and he has now written one of our favorite food books in years (not an exaggeration). The Upstairs Delicatessen is a book about “eating, reading, reading about eating, and eating while reading.” This is completely, 100% our bag, and Dwight's style and rhythm had us reading until we were full (and then some). In this extremely fun episode, Dwight shares the book's origins and digs into some of his most memorable meals and books, and books about meals, and meals…you get the point. It's a fun conversation with one of the sharpest minds in the media.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM DWIGHT GARNER:Dwight Garner Always Has a Muffuletta in the Freezer [Grub Street]A Remembrance of Diet Cokes Past [FT]A Lightning Rod Defends His Legacy (and Has a Few Regrets) [NYT]

Imgur albumSpecial ingredients - Special Equipment - Meat grinder attachmentFood processorMuffuletta recipe -3/4 cup olives (Kalamata or something similar)1/2 cup giardiniera1/4 cup roasted red peppers2 tablespoons flat-leaf parsley (fresh, not dried)1 tablespoon capers1 clove of garlic3 tablespoons olive oil1 tablespoon red wine vinegar1 muffuletta roll, ciabatta roll, or other large, soft bread~5oz thin-sliced soppressata~5oz capicola/coppa~5oz mortadella~5oz sliced provoloneIn a food processor, combine the olives, giardiniera, red peppers, parsley, capers, olive oil, vinegar, and garlic. You'll probably want to chop the clove of garlic so it distributes evenly. Pulse until the consistency is that of chunky salsa. Don't over-pulse because you don't want it to turn into a paste.Cut your roll in half like a burger bun. Spoon the tapenade mixture on both halves, pressing it down so it adheres to the bread. Lay the cured meats onto the bun in single layers - 1 layer of soppressata, one layer of coppa, one layer of mortadella, and then a layer of provolone. Repeat a second time to build up the internal structure of the sandwich. Carefully apply the top of the sandwich so that the tapenade doesn't fall off or out of the sandwich. Ideally, you'll want to wrap the sandwich in plastic wrap, foil, or parchment and allow it to rest for an hour in the refrigerator. This will allow the tapenade to penetrate the bread and some of those flavors to permeate the layers of meat and cheese. To serve, cut into at least 4 wedges, exposing the layers and making reasonable portions. Bread Recipe -1 cup warm water1 tablespoon dry-active yeast1 tablespoon sugar3 cups all-purpose flour2 teaspoons salt2 tablespoons olive oil1 teaspoon sesame seedsCombine the water, yeast, and sugar and allow the yeast to wake up and get foamy. Combine the flour, salt, and olive oil in a stand-mixer bowl with the bread hook attachment. Add the water/yeast mixture and knead on low for 10 minutes. The dough will be very dense, but relatively soft. Allow the dough to rise for 2 hours, punch it down, form it into a flat, circular loaf, and put it on a lightly oiled baking sheet. Cover with a moist towel or plastic wrap and allow to rise for an hour. Preheat the oven to 425ºF. Brush the surface with water and sprinkle the sesame seeds on the surface. Lightly press the seeds into the dough so they stick. Bake, uncovered, for 10 minutes. Reduce oven temperature to 375 and allow to bake for an additional 25-35 minutes, until golden and hollow-sounding when tapped. Allow to cool completely on a wire rack before slicing in half. Mortadella Recipe - Refer back to episode 8 (Hot dogs) for additional information on the technique for making emulsified sausages. 1lbs pork shoulder2 tablespoons red wine1/2 teaspoon granulated garlic1.5 tablespoons kosher salt1/2 teaspoon curing salt #1 (sodium nitrite)12 ounces pork fat (fat back or belly fat)10 ounces ice water1.5 teaspoons white pepper1 teaspoon nutmeg1 teaspoon ground coriander4-5 ground bay leaves1/2 cup nonfat dry milk powderYou want to make sure everything remains cold throughout the process so that you have a higher probability of success with the emulsion. Cut the pork shoulder and the pork fat into small cubes and grind through the medium die. Quickly change out the medium die for the fine die and pass the meat and fat mixture through the grinder a second time. Add the wine, salt, curing salt, pepper, nutmeg, coriander, bay leaf powder and nonfat dry milk powder to the ground pork and fat. Using the paddle attachment, mix until evenly incorporated and the farce is sticky and dense. You'll likely have to work in batches, so spoon half of this mixture into the bowl of the food processor. Add half of the ice water and run the food processor until you have a smooth, consistent "pudding." Remove that to a cold mixing bowl and repeat with the remaining farce. Combine the two batches and quickly whip them together with a spoon. If you were making a cased sausage, you'd stuff this mixture into a large-format natural or synthetic casing, poach in 170ºF water until the internal temperature reads 150º, and then transfer to an ice bath to stop the cooking and cool the mortadella rapidly. However, for this preparation, I spooned the farce into a loaf pan and gently laid that into a roasting pan half filled with hot water. Cover the loaf pan with aluminum foil and bake in a 250ºF oven until the farce reaches 150ºF. For the final 5º of cooking, you can remove the foil to allow moisture to escape. Transfer the loaf pan to a bowl of ice water to rapidly chill the farce. Gently free the loaf from the pan with a spatula and slice as thinly as possible with a knife.

This week, big changes coming to the Haunted Mansion and New Orleans Square, Tiana's Palace menu and pricing is revealed, Halloween is ready to go at Disneyland, new Oogie Boogie Bash villains, we talk about Tage and James's trip to Disneyland, and more! Please support the show if you can by going to https://www.dlweekly.net/support/. If you want some DLWeekly Swag, you can pick some up at https://www.dlweekly.net/store/. Book your travel through ConciEARS at no extra cost to you! Be sure to mention that you heard about ConciEARS from DLWeekly at booking! DISCOUNTS! We have partnered with the Howard Johnson Anaheim Hotel & Water Playground to get great deals for our listeners! Book your stay at the Howard Johnson Anaheim and get 15% off your stay (code 1000022077)! Magic Key Holders get 20% off their stay (code 1000025935) as well! Book now! Need the perfect bag for your days in the parks? Look no further than Designer Park Co.! Purchase the Rope Drop Bag as featured on Episode 222 and get 10% off your purchase! Use coupon code DLWEEKLY to get the discount. If you want some awesome headwear or one of a kind items, be sure to visit our friends over at All Enchanting Ears! You can use the promo code DLWEEKLY10 to get 10% off your order! News: A big update is coming to the Haunted Mansion and the nearby New Orleans Square area. The Disney Parks Blog announced that a new, permanent retail shop will be constructed at the exit of the attraction, replacing the smaller, more temporary location, and the extended queue would be expanded. The extended queue will take over the old FastPass distribution area, and some of the plaza between Tiana's Palace and the Haunted Mansion. Concept art appears to show the removal of the fountain, but the addition of a bandstand and a more open area overall. – https://disneyparks.disney.go.com/blog/2023/08/new-haunted-mansion-grounds-expansion-retail-shop-coming-to-disneyland-resort-in-2024/?CMP=SOC-DPFY23Q4wo0824230016A With Tiana's Place opening next month, the menus and pricing have finally been revealed. The new menu features two different gumbo options, a cajun spice half chicken, a Muffuletta sandwich, Beef Po-Boy, Gulf shrimp and grits, and more. There are a few side options and even kid's meal options. Entrees range from $14.99 to $19.49, with sides from $3.99 to $5.99. – https://disneyparks.disney.go.com/blog/2023/08/disney-eats-first-look-at-tianas-palace-menu-at-disneyland-park/ https://www.micechat.com/344214-disneyland-tianas-palace-menu-guide/ https://www.disneyfoodblog.com/2023/08/24/pricing-announced-for-disneys-new-restaurant-tianas-palace/#more-845812 One of the last remaining thematic decorations for Splash Mountain has finally been swapped out. The Br'er Fox, Br'er Bear, and Br'er Rabbit art in the Briar Patch shop has been replaced with more generic wild animals. – https://dlnewstoday.com/2023/08/breaking-brer-fox-brer-bear-and-brer-rabbit-art-in-briar-patch-shop-replaced-with-generic-forest-creatures/ It is the end of August, and even though Disneyland has had Halloween merchandise for almost a month now, the parks are just now about ready for the season. This Friday, Halloween Time officially kicks off at the resort with Haunted Mansion Holiday, Halloween Screams fireworks, new holiday treats, and more. The season will run through October 31st. – https://www.micechat.com/365666-disneyland-update-halloween-new-restaurant-construction/ The first Oogie Boogie Bash parties are just around the corner, and Disney is teasing some new additions. The first teaser was a barrel of A1 Solvents, with shoe laces hanging off and a stenciled Turpentine sign on the side. The second is a flythrough of San Fransokyo Square glitching out. This could only mean that Judge Doom from Who Framed Roger Rabbit is coming, along with Yokai, the villain from Big Hero 6. – https://www.disneyfoodblog.com/2023/08/25/disney-drops-big-hint-about-2-new-additions-for-oogie-boogie-bash/#more-846431 This fall at the Disneyland Resort, there are a lot of plant-based options for guests to eat. The Disney Parks Blog featured their top 5 items. Options include a Soy Chorizo Country Breakfast Burrito, a Curry Royale: Queen of Hearts Delight, and more. Most of the items are available now, or will be by September 12th. – https://disneyparks.disney.go.com/blog/2023/08/disney-eats-top-5-plant-based-items-for-fall-at-disneyland-resort/ The Villas at the Disneyland Hotel open at the end of September, where you can see a new hidden Mickey-filled mural, inspired by Disney Animation. The mural, created by associate production designer on “Encanto” Lorelay Bove, will greet guests when they enter the new tower. The mural is also available to download at the link in our show notes. – https://disneyparks.disney.go.com/blog/2023/08/disney-animation-inspired-mural-will-wow-you-in-the-villas-at-disneyland-hotel/ Starting January 20, 2024, there will be some changes coming to Disneyland Resort Hotel guests. Early entry will allow ticketed guests, with valid park admission and reservations to enter a designated theme park each day of their stay at a Disneyland Resort Hotel. Each day, EITHER Disneyland or Disney California Adventure will be open early, instead of the current early entry into BOTH of the parks. – https://www.disneyfoodblog.com/2023/08/24/breaking-new-policy-announced-for-early-entry-at-disneyland/#more-846277 https://dlnewstoday.com/2023/08/updated-dining-reservation-system-launches-on-the-disneyland-resort-app/ https://www.disneyfoodblog.com/2023/08/25/the-controversial-disney-hotel-change-thats-dividing-fans/#more-846342 The updated dining reservation system that we spoke about previously has now gone live. Guests can now tap the “Check Dining Availability” button in the menu and enter the party size, date, and time window to see what is available at the resort. This is a much better, more reliable and easier to navigate system than the old system which would sometimes not show open times. – https://dlnewstoday.com/2023/08/updated-dining-reservation-system-launches-on-the-disneyland-resort-app/ If you tuned into our public livestream on YouTube this past Sunday, you heard us talk about Disney Locana, the new deck-building game from Ravensburger. The game went on sale at Disney Pin Traders in Downtown Disney on Monday morning. They had a good amount of stock on hand that morning, but your mileage may vary. – https://dlnewstoday.com/2023/08/disney-lorcana-sales-officially-launch-at-disneyland-resort/ Discussion Topic: Tage and James tell us all about their recent trip to Disneyland.

Featured on WGN Radio’s Home Sweet Home Chicago on 06/10/23: Jim Graziano from J.P. Graziano Grocery joins the show to talk about their Sandwich of the Week, featuring the Muffuletta.

In this episode, Adi and Josh interview Grayson (find him on Twitter as Muffuletta Matzo Man - @NeeNeinNyetNo) about Florida governor and now presidential hopeful Ron DeSantis - a rising figure in US Political discourse and a major force in the exacerbation of the culture war - as well as Ron's background and early career, the conditions on the ground for local politics in Florida, this current moment of the American right and how it stacks up to the recent past. Why take the standard story of "crazy florida" when the truth is more interesting? Tune in now! Follow Muffuletta Matzo Man on Twitter - @NeeNeinNyetNo Follow Josh at @JoshuaKoss17, and check out the Monster Pop podcast at @MonsterPopPod  ⁠linktr.ee/MonsterPop⁠ Follow us on: Twitter - @PodGreenhouse  Email us at: greenhousegaslightingpod@gmail.com  https://linktr.ee/greenhousegaslighting

In this episode, we discuss the annual Mardi Gras celebrations in New Orleans, which bring joy and revelry to the city but also concern over violent crime. We delve into the recent incident where gunfire broke out during a parade, leaving a teenager dead and four others injured, including a 4-year-old girl. We also explore the political turmoil surrounding New Orleans Mayor LaToya Cantrell and the recall petition launched against her. Finally, we take a look at some of the delicious New Orleans food traditions associated with Mardi Gras, including the king cake and the muffuletta.

In this episode, Adi interviews Grayson (find him on Twitter as Muffuletta Matzo Man - @NeeNeinNyetNo) about the recent attack by Bolsonaro supporters on the Brazilian Congress on January 8th of this year, as well as the limited contours placed on discussions of foreign policy and international affairs, as well as the understated and sometimes poorly understood role of the Miami-Industrial-Complex - or - the confluence of right wing political capital, intelligence, and media, as it pertains to both domestic politics in Florida as well as in the broader sphere of Latin American affairs. Follow Muffuletta Matzo Man on Twitter - @NeeNeinNyetNo End Track - Miami - Will Smith - 1997 Follow us on: Twitter - @PodGreenhouse Email us at: greenhousegaslightingpod@gmail.com https://linktr.ee/greenhousegaslighting

New Orleans food writer Ian McNulty on how the city's most famous purveyor of muffuletta is keeping its classic Italian sandwich going through hard times.

There they go again, David and Michelle looking to create remarkable memories and tying them to food. David's recent trip to New Orleans resurged his appreciation and absolute need to incorporate local cuisine with the overall experience of visiting a foreign place. Michelle's homework is a hum-dinger! Take the challenge! --- Send in a voice message: https://anchor.fm/red-kite-movement/message Support this podcast: https://anchor.fm/red-kite-movement/support

Maceo Spice & Import Company | Maceo family legacyThe Maceo family has a well-established name in Galveston history. Sam and Rosario Maceo arrived to Galveston from New Orleans in the early 1900s. Founders of the turf club and the famous Balinese Room. The Maceo family built a business empire in Galveston. One of those enterprises began in 1944. Maceo spice & Import Company. In the early days, Maceo was strictly a commercial enterprise designed for wholesale to chefs and restaurants. The building that Maceo is in today was originally purchased as a warehouse by Rosario Maceo. The warehouse eventually evolved into a retail location. Maceo had another store front of Rosenberg Avenue. After hurricane Ike, Maceo spice in import Company moved back to the location on 27th and market Street. Today, Maceo is a vibrant restaurant and storefront for exotic spices, meats, and cheeses from all over the World. Many of the menu items are secret family recipes, some of them over 100 years old. Others could be recipes from the famous Balinese room. So go ahead take a step inside, look around find some delicious spices, order a Muffuletta experience a Galveston staple: Maceo space an import Company.Interested in information covered in this episode? Reference links below:The influence of the Maceo Family in GalvestonHistory of Maceo SpiceMaceo Spice & Import Company Balinese Room History

EU-Parlamentet har vedtatt den splitter nye Digital Services Act, med sikte på å styrke borgeres rettigheter på internett. Skreddersydde reklamer rettet mot barn blir ulovlig i Europa. Facebook og andre selskaper er skeptiske til regulering av deres virksomheter. Er dette slutten på SoMe-selskapenes forretningsmodell? Reporter: Lise Benus Lyd fra: blue.sessions - "Sugartree," "Glass Obelisk," "Muffuletta" & Confectionary

In the Daily Dose Health Report Dr. Wendy talks about how to avoid weekend warrior syndrome and not regret it Monday.  Pat Raia, of What Italians Really Eat, brings us a Super Bowl recipe of muffuletta sandwiches and Glenn does Horses in History on how the Budweiser Clydesdales got started.  Listen in...07:30 - Daily Whinnies and Zeus Story16:10 - Pat Raia32:46 - Horse Health Dr. Wendy42:30 - Horses in HistoryHORSES IN THE MORNING Episode 2868 - Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Title Sponsor: State Line TackGuest: Pat Raia from What Italian's Really Eat, Horse Welfare News.Guest: Dr. Wendy YingThere's an App for that!  Download our FREE new Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Daily Dose Equine and Listeners Like YouRecipe for Super Bowl Parties -  Muffuletta SandwichesBarry's recipe for olive spread for muffuletta sandwiches - obviously in quantity1 - 28 oz jar of small green olives stuffed with pimentos1 - 16 oz. jar of mild giardiniera in oil1 - 16 oz. jar of kalamata olives5 cloves of garlic5 medium-sized sport peppers1/4 teaspoon Italian seasoning3/4 cup olive oilDrain green olives, place in a deep pan such as a Durch Oven and crush olives with your fingersDo the same with Kalamata olives and add to the panAdd cold water to the pan to cover the olives, set aside for about an hour and then drain and return to the panChop garlic and sport peppers and add to the panAdd 1/4 teaspoon of Italian seasoning and mix wellAdd 3/4 cup of olive oil and 16 oz. jar of mild giardiniera in oil to the panMix wellPlace the mixture in a closed container - a large jar with a lid is best - and store in the refrigerator for 2 -3 days before use.The longer ingredients are allowed to mingle in the jar inside the fridge, the better the taste.This spread may be used on everything from Muffuletta to everyday cold cut sandwiches.Just drizzle olive salad on bread slices before adding cold cuts.For Muffuletta, add olive salad to taste between layers of beef, ham, turkey and cheese.Vegetarian version features layers of eggplant, roasted peppers, zucchini or whatever you choose.Support the show (https://www.patreon.com/user?u=87421)Support the show (https://www.patreon.com/user?u=87421)

In the Daily Dose Health Report Dr. Wendy talks about how to avoid weekend warrior syndrome and not regret it Monday.  Pat Raia, of What Italians Really Eat, brings us a Super Bowl recipe of muffuletta sandwiches and Glenn does Horses in History on how the Budweiser Clydesdales got started.  Listen in...07:30 - Daily Whinnies and Zeus Story16:10 - Pat Raia32:46 - Horse Health Dr. Wendy42:30 - Horses in HistoryHORSES IN THE MORNING Episode 2868 - Show Notes and Links:The HORSES IN THE MORNING Crew: Glenn the Geek:  co-host, executive in charge of comic relief, Jamie Jennings: co-host, director of wacky equestrian adventures, Coach Jenn:  producer, Chaos Control Officer.Title Sponsor: State Line TackGuest: Pat Raia from What Italian's Really Eat, Horse Welfare News.Guest: Dr. Wendy YingThere's an App for that!  Download our FREE new Horse Radio Network App for iPhone and AndroidFollow Horse Radio Network on TwitterAdditional support for this podcast provided by: Daily Dose Equine and Listeners Like YouRecipe for Super Bowl Parties -  Muffuletta SandwichesBarry's recipe for olive spread for muffuletta sandwiches - obviously in quantity1 - 28 oz jar of small green olives stuffed with pimentos1 - 16 oz. jar of mild giardiniera in oil1 - 16 oz. jar of kalamata olives5 cloves of garlic5 medium-sized sport peppers1/4 teaspoon Italian seasoning3/4 cup olive oilDrain green olives, place in a deep pan such as a Durch Oven and crush olives with your fingersDo the same with Kalamata olives and add to the panAdd cold water to the pan to cover the olives, set aside for about an hour and then drain and return to the panChop garlic and sport peppers and add to the panAdd 1/4 teaspoon of Italian seasoning and mix wellAdd 3/4 cup of olive oil and 16 oz. jar of mild giardiniera in oil to the panMix wellPlace the mixture in a closed container - a large jar with a lid is best - and store in the refrigerator for 2 -3 days before use.The longer ingredients are allowed to mingle in the jar inside the fridge, the better the taste.This spread may be used on everything from Muffuletta to everyday cold cut sandwiches.Just drizzle olive salad on bread slices before adding cold cuts.For Muffuletta, add olive salad to taste between layers of beef, ham, turkey and cheese.Vegetarian version features layers of eggplant, roasted peppers, zucchini or whatever you choose.Support the show (https://www.patreon.com/user?u=87421)

The Muffuletta! A New Orleans tradition with Sicilian roots. We'll tell you about the bread, the sandwich, and how to make it at home on this episode of In the Kitchen with Mary Mac! Be sure to check us out online on Facebook and Instagram (@marymacbakehouse), Twitter (@marymacpodcast), and on our website, www.marymacpodcast.com! You can also find our mixes in person at Standing Chimney in New Galilee, PA and Steel City Craft Emporium in Pittsburgh, PA!

In which Jeff, Maggie, and special guest Katrina Willis watched and talk about Martin Scorsese's 1990 masterpiece "Goodfellas." As with all De-Kindled episodes, it is not the destination, but the journey that is the real treat! This one was a hoot to record, and we hope you enjoy it! Points of Interest: John Walker, Kirsten Dunst, Joseph Jorgensen Rogan, The Gruesome History of the Muffuletta, A Plea to Violent J, Baby Ray Liotta, 

On the most recent installment of the BamaOnLine Podcast, 2021 signee Kaine Williams joined BOL senior analyst Travis Reier on the show. Williams, a four-star safety from Marrero, La., provided insight on a number of topics including: * Po Boy or Muffuletta for the New Orleans-area standout? * Having graduated from John Ehret High School in the last week, how is Williams spending his time? * When did Williams catch football fever and was there a time when he thought his future position might be on offense? * Given their propensities for posterizing defenders, how would Williams go about tackling Derrick Henry and Najee Harris? * At what point did his recruitment start to pickup and when did Alabama enter the picture? * What went into Williams picking a specific date to announce his commitment? * How UA went about identifying Williams as a potential offer and the approach taken by its staff. * A couple of previous Alabama safeties from Louisiana played different roles. How does Williams see his UA career starting out from a positional standpoint? * BOL's Signing Day evaluation of Williams: "Has the look of a box safety but shows nice range when working from a single high position. Excellent tackler who finishes with authority. In addition to safety, good bet to work at money position in the dime package. Also a prime core special teams candidate early on in his career." The Built By BamaOnLine Podcast is now on Apple Podcasts as well as Spotify, Google Podcasts, and Stitcher. Please subscribe, and leave us a rating and a review! Contact Travis Reier by personal message or on Twitter (@travisreier). Learn more about your ad choices. Visit megaphone.fm/adchoices

Shoutout to FR???!In this episode of JCE, we (@MostlyEric, @JoeQCar, and @Railvas) talk about doing outside your comfort zone, Warzone, DB cooper, and a whole bunch of new Disney Star Wars shows. Plugshttps://www.instagram.com/ike_dodgeEric’s Twitterhttp://www.joeqcarshow.com Theme music by Nal1200

Tim and Vicki have a "Food Talk" with Chef Z and Chef Anthony at 485° a Naples Eatery and eat 3 huge hot dogs The 485° Dawg, The Trail Buster and Muffuletta Dawgs. Chef Z talks about combining the best pickled combinations and food flavors in town. This find is on top of Naples Hidden Gems list and a must place to eat, drink and relax in this neighborhood favorite. Best staff and chef's in town! https://485degrees.com/

We claim a lot down here, including some very tasty sandwiches. Thanks to New Orleans, we’ve got a list of some sandwiches y’all need to try if you haven’t already.  Warning: You will get hungry listening today!!   Fun episode to go back and watch of Anthony Bourdain's “Parts Unknown” Nashville - https://bit.ly/3hq2QKn   Follow us @SteelMagnoliasPodcast

In this episode, we cover this fuzz pedal that packs 6 different Big Muff circuits all in one box.

Carlos joins Henry, Bobby, and Bruno of Podcast "Detroit ByCycle" on a live collaborative podcast talking about bikes, the city of Detroit, and of course, sandwiches. Gabriel Hall (Louisiana Restaurant to be) supplied a Muffuletta and Beef Sausage Sandwich to eat on air while recording live at Bikes & Coffee

On episode 295, Super Geek Heather Stone Capelle comes on the show to share her vacation including her Galaxy’s Edge experience, private character breakfast and special moments at Disneyland. Fairfield Inn across the street from Disneyland Surprise Private Character breakfast Paradise Pier PCH Grill – All Alone Search for a mural Cafe Orleans I learn about a Muffuletta salad or sandwich Bengal BBQ Mizners going away? Ronto’s Roasters in Galaxy’s Edge Galaxy’s Edge Millenium Falcon experience Dec 5th we learned after this recording is the Rise of the Resistance opening so Heather will have a chance to go on it! Pixie Dust Stories First Matterhorn experience Great Mother/Daughter moment Fireworks Over-rated Comparing Pirates Under-rated Best things for kids Max Pass described Her planning and what she learned Heather’s business to support is https://artistreearts.com/ Contribute to the show at www.patreon.com/geekinonwdw Join our Facebook community by search Facebook for Geekin’ On WDW Podcast Family and asking to join our private Facebook group and friending me Email me at curt.stone@GeekinOnWDW.com Reach Momma and Auntie Judy for trip planning – TravelinTiaras@gmail.com

A QUICK BITE This Quick Bite features a Muffuletta special from the board at Artisan Eatery.  That is an amazing sandwich with an olive spread, a great bun, and some fantastic meats and cheeses reviewed by none other than our camera man, Dana! This is small eatery that has been open less than a year, but back in February was ranked as one of the top 25 restaurants in the News Press.  It is a little place with a feeling of home in between our main highway (US 41) and the Southwest Florida International Airport. All of the food is so tasty and made from local ingredients.  You should check it out! THAT'S A WRAP Thank you for watching! Here's hoping for a great second year of the podcast because of all your support!  Please subscribe and rate us on iTunes. We would love to hear your feedback and need your help getting discovered as a podcast! Follow us on our website, Facebook, Instagram, and Twitter.

Art Party -- Ep. 10 -- What the Hell Is a Muffuletta? by Art Party

More nonsense with the 7 Seconds game. A book club that lets you skip to the good parts. A $199 bottle of beer? Muffuletta is closing. Millie Bobby Brown from Stranger Things is charming on The Tonight Show.

WELCOME and THANK YOU for the download. The Pee Dee Food Show is the first and only internet radio show dedicated to the food, foodies, and food culture of the Pee Dee region of South Carolina. Join us each week for interviews, features, reviews, and round-table discussions. We do it all with humor and often unique insight. Subscribe today. You can find us at http://PeeDeeFoodShow.com   Host: KEVIN W. BARRON - President of Muffuletta Media, LLC - Publisher of PeeDeeFoodie.com - Host of "Pee Dee Food Show" Podcast   Guests: DR. JOHN KEITH and CHEF JASON HOVAN 1031 American Grill   Location: MILLER COMMUNICATIONS Sponsor:  STAR 93.7 FM   In This Episode   Welcome to the Pee Dee Food Show. This week we talk with Dr. John Keith, owner of 1031 American Grill, and Jason Hovan, it's talented executive chef. Located downtown in Florence, SC the restaurant pays tribute to the railroad heritage of the city, while bringing fresh ingredients and lots of creativity to its unique menu.    MUFFULETTA MEDIA, LLC "We Produce Amazing Content that Helps You Build a Community of Support Around Your Unique, Local Brand." http://MuffulettaMedia.com http://Facebook.com/MuffulettaMedia http://Twitter.com/MuffulettaMedia   Add your comments or questions below. You can also email questions to Podcast @ PeeDeeFoodie.com or post them on Facebook and Twitter.   © Muffuletta Media, LLC | All Rights Reserved

On The Menu: Mario and Bill celebrate Mardi Gras by making Mario's giant muffuletta.  A traditional muffuletta consists of a muffuletta loaf split horizontally and covered with layers of marinated olive salad, mortadella, salami, mozzarella, ham, and provolone.   On this episode Mario puts his own unique twist on the classic sandwich and uses ingredients that anyone can find at their local supermarket.  Mario's muffuletta is sure to make your Mardi Gras celebration a hit!  Get Mario's muffuletta recipe HERE: http://jcook.it/1hzGnHE   Follow Just Cook It (@JustCookItRadio), Mario (@MarioPorreca), and Bill (@BillAlexander) on Twitter for #TheYearOfTheTwitter on Just Cook It Radio.   Listen to a new episode of Just Cook It Radio every Saturday at JustCookIt.net and watch the show at JustCookIt.tv.  

There's nothing like a good sandwich. And, lucky for me, New Orleans is the birthplace of a couple of legendary and world-famous sandwiches: the Po-Boy and the Muffuletta. But today we're talking kicked-up sandwiches by Emeril Lagasse.