Podcasts about new england clam chowder

Wicked, Travis, Fae, and Dread chat about Eli Roth's Thanksgiving. GOREcation. GOREiday. Screambox Sponsor Us! The Car Smells Like Burning. What's the Number for 911? Borgification. It's a Taste. Sex with a Car. Go French People! David Howard Thornton sweetness. How Tall is Dread? Wicked Breaks Her Rule for Roth. Lizzie in the Parking Lot with the VW. New England Clam Chowder. Murder VW. McCarty Rules!  It's Gonna Bother Her for the Rest of Her Life. There's a Conspiracy Against Blondes.  Support us on Patreon at patreon.com/GORE13 Check out our website created by Baumbie GOREpodcast.com Follow the show on Twitter @GOREpodcast  Email the show at GOREpodcast13@gmail.com Copyright Free Music by White Bat Audio

On the 302nd episode of You Know I'm Right, Nick Durst and Joe Calabrese are joined by the star of Big Brother season 26, Tucker Des Lauriers to discuss: - Manhattan or New England Clam Chowder? -  Attending Hofstra University, initial career aspirations? - Modeling and acting career - Cicada (2020), The Good Fight (2017) and My Crazy Love (2014) - Being a chef, what are his specialties? Better cook in the house, him or Lisa? - Being the head chef at Icebound Bar - Could we see his brother on Big Brother like we saw Cody and Paulie Calafiore?  - Did he give up the trip to Hawaii to Mckensey because he went there already in 2013 for a shoot with GQ? - Did T'Kor Clottey have the worst Head of Household reign ever? - Will he change his game up on Big Brother All Stars? - Can The Challenge handle him? - You Know I'm Right moment - When is he coming to Staten Island?

We're bringing in 2024 Grill This style! That's right, it's a party and you're invited. Our last episode of 2023. Jim makes some baby back ribs using a different cooking method and serves up some home made New England Clam Chowder. Make brings some Holiday themed beer as well as one of Jim's favorites. And of course, fun and silliness as always. Bring in the New Year with the final episode of Grill This for 2023!

Katherine Dudas and Lizzy Pace break down the 3rd episode of the second season of The Gilded Age!New Episodes every Monday!BONUS EPISODES of The Fall of the House of Usher season 1 at patreon.com/HBOLAXSubscribe today:Instagram:@hbolaxpod@pacecase@katherinedudas_YouTube:@hbolaxTikTok:@hbolax@pace_case@katherinedudasSupport the show

PAPI IN: ORLANDO CITY SHOCKS THE MLS AND BEATS NASHVILLE | LET'S EAT SOME NEW ENGLAND CLAM CHOWDER? IF YOU ENJOY OUR EPISODES AND OUR CONTENT, FOLLOW US ON ALL OUR SOCIAL MEDIA OUTLETS

Brad Chappell has spent a day or two on the water. As a professional fishing guide, it's his job to take traveling fishermen out in search of Crappie, a freshwater game fish that's part of the Sunfish family. It's also his job to take newbies like Tim and Eben out, if they were to visit Lake Washington in Greenville, Mississippi. This week, Brad joins No Blackout Dates to discuss the life of a pro fisherman and guide – as it turns out, there's far more to it than drinking beer on the back of the boat. The trio gets into the techniques of guiding, Brad's most rewarding moments as a guide, and what happens on those rare outings in which no one catches a fish (don't ask for a refund). Also on the docket is the gear necessary for a successful trip out and what to expect if you, like Tim and Eben, aren't exactly master baiters.In Hot Takes, Tim ponders whether New England Clam Chowder is overrated, and the pair discuss the practice of eating seafood when you're far away from the sea. Any who've been to Colorado can attest that the state isn't known for its lobster. The ethics of “dynamite fishing” are also on the table.Relevant links: Brad Chappell Guide Service What is Crappie Fish? What do you need to fish for Crappie? Eben's Instagram Tim's Instagram

Today's recipe is New England Clam Chowder (Made in 15 Minutes!).Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeDutch Oven Soup PotBar Harbor Clam JuiceOven MittsCanned and Chopped ClamsOyster CrackersCooktheStory on InstagramCooktheStory on TikTokThis episode was originally published in January, 2022 as Episode #81.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Best New Food to Try This Summer at Disneyland and Walt Disney WorldDisneyland ResortParadise Garden Grill, California Adventure, has new BBQ dishes including Kansas City-style BBQ Ribs (BBQ sauce, pickles, and onions), North Carolina-style BBQ Pulled Pork Sandwich (creamy coleslaw, crispy jalapeños, pickles, onions), St. Louis-style BBQ-Rubbed Chicken (beer-brined, roasted half chicken, pickles, and onions. All come with a choice of Poblano Mac & Cheese, Chuck Wagon Beans, Potato Salad with Bacon, Creamy Coleslaw, Andouille Sausage, or Jalapeño-cheddar Cornbread.There's also a Peach Cobbler Cocktail with moonshine, peach schnapps, and peach-cinnamon purée.The Family Picnic Platter is BBQ half chicken, pulled pork, ribs, andouille sausage, poblano mac & cheese, chuck wagon beans, potato salad with bacon, creamy coleslaw, jalapeño-cheddar cornbread, pickles, and onions. Topped off with cherry cheesecake. Red Rose Taverne at Disneyland park will feature a new Late Night Menu. Plant-based Bonsoir Chili Cheese Poutine includes a hearty plant-based chili, shredded “cheese” and seasoned waffle fries. Our Classic Poutine has slow-cooked beef, gravy, cheese curds and spiced, pickled red onions on waffle fries. The Firelight Fries has tangy spiced chicken and pepperoncini ranch sauce on ranch-seasoned waffle fries. This Late Night Menu is available from 8:30 p.m. to 11:30 p.m. daily. At Disneyland park Harbour Galley there's the Soup in a Sourdough Bread Bowl with choice of clam chowder, steak gumbo, or the plant-based vegetable gumbo. The new Harbour Muffuletta Salad has cured meats and cheese on mixed lettuce with olive tapenade, giardiniera, pepperoncini and Italian dressing with sliced sourdough. The Pelican Punch is a chilled blend of pineapple, coconut, and lime.Royal Street Veranda New Orleans Square has the Hoppin' John IMPOSSIBLE Royal Wrap with seasoned plant-based meat, rice, black-eyed peas, “cheddar,” lettuce, and Cajun dressing in a spinach tortilla. The Street Steak Salad is chilled steak on mixed greens, cherry tomatoes, blue cheese, candied pecans, and fried onions with a horseradish dressing. For a sweet tooth, the Blueberry Fritters with blue sugar and lemon curd dipping sauce is for you.Walt Disney World At Disney Springs, Swirls on the Water is the Buzz Lightyear Star Commander Cone, a purple cheesecake soft-serve adorned with chocolate wings and space sprinkles. Also there is a DOLE Whip Float featuring Rosa Regale Sparkling Red Wine, DOLE Whip strawberry, and a fresh strawberry slice. At Magic Kingdom Park, the new Zurg Freeze can be found at Auntie Gravity's Galactic Goodies.EPCOT has a Barbecued-roasted Chicken with Sweet and Tangy Barbecue Sauce as well as a Southern-style Spoon Bread at Garden Grill. At Sunshine Seasons enjoy a Roast Beef Sandwich with chilled roast beef, chimichurri aïoli, cheddar, arugula, and red onion on a flour-topped kaiser roll served with potato chips. For a plant-based option, try the Mediterranean Vegetable Sandwich featuring roasted red pepper, red onion, tomato, arugula, hummus, and balsamic vinaigrette on herbed focaccia. And rounding up the new additions is the Spicy Fish Taco, with fire-roasted corn salsa, creamy jalapeño Piri Piri sauce, and radish served with plantain chips.Coral Reef Restaurant has also seen some enhanced items recently. Start off your meal with new appetizers like the Trio of Seasonal Dips with fresh vegetable crudité and crisps or the New England Clam Chowder. While enjoying the incredible, underwater views, guests can feast upon entrée additions like the Orange-glazed Sustainable Salmon served with vegetable stir-fry and shiitake sticky rice. If this doesn't quite float your boat, consider the Cajun Chicken Pasta filled with pulled Cajun-spiced chicken, parmesan cream sauce, roasted mushrooms, peas, peppers, and onions.Hollywood & Vine at Disney's Hollywood Studios is bringing back their buffet on August 28. Meet favorite Disney Junior pals for breakfast and Minnie and her friends for lunch and dinner. Mama Melrose's Ristorante Italiano is debuting new menu items including Fried Fresh Mozzarella with marinara sauce, ricotta salata, and lemon oil, while the Grilled Bone-in Pork Chop is accompanied by creamy polenta, roasted tomatoes, mustard vincotto, and charred broccolini. At the World Premiere Food Court at Disney's All-Star Movies Resort, you'll find the Box Office Cupcake, a yellow cupcake filled with caramel and topped with marshmallow buttercream and a peanut-pretzel-popcorn brittle. Intermission Food Court at Disney's All-Star Music Resort has the Rock and Roll Cupcake, another yellow cupcake but this one is filled with peanut butter buttercream and topped with banana panna cotta and candied bacon. The End Zone Food Court at Disney's All-Star Sports is serving up the MVP Cupcake. This yellow cupcake is stuffed with apple pie filling and topped with a buttercream baseball and caramel popcorn-peanut crunch. At Everything POP Shopping & Dining, the pastry chefs offer the Flashback Crème Pie, an oatmeal-raisin cookie sandwich filled with marshmallow crème topped with dark chocolate and cinnamon glaze, as well as the Pop Goes the Bananas Cupcake, a yellow cupcake filled with caramelized banana in a pastry crème topped with caramel-latte buttercream. At Disney's Art of Animation Resort  try the Lighting McQueen Gravel Road Sundae featuring vanilla soft-serve ice cream with chocolate cookie crumbs, chocolate sauce, and a Lightning McQueen chocolate coin.  At The Drop Off pool bar, enjoy the Big Blue Ocean made with Svedka Vodka, Bacardi Superior Rum, Bols Blue Curaçao, and Minute Maid Premium Lemonade served with a souvenir glow cube. The Seafoam Refresher has Malibu Coconut Rum, Bols Blue Curaçao, and pineapple juice, garnished with pineapple. -- Disney Parks Around the World Private Jet Adventure Adventures by Disney is offering a bucket list experience for 75 people. The trip lasts 24 days and covers six countries with 12 Disney Parks and three global landmarks (Taj Mahal, Pyramids of Giza and the Eiffel Tower). Plus, you'll have the rare opportunity to be a guest at Summit Skywalker Ranch. Travel is in a luxury VIP-configured Boeing 757 and guides to immerse you in every location.  So that's 24 days, 31 locations, 68 meals for $109,995USD per person. July 9 - August 1, 2023. Minimum age is 12, but 14+ is suggested. Starts in Los Angeles and ends in Orlando.  Hotels include the Grand Californian, Summit Skywalker Ranch, Tokyo Disneyland Hotel, Shanghai Disneyland Hotel, Hong Kong Disneyland Hotel, Oberoi Amarvilas, Agra Marriott Mena House, Disney's Hotel New York, Disney's Grand Floridian Resort. -- Fall Fun at Disneyland ResortHalloween Time at Disneyland ParkYou may see Disney characters in brand-new Halloween looks or Disney villains looking for trouble. Seasonal décor on Main Street, U.S.A., pumpkins displays, and the iconic giant Mickey Mouse pumpkin.The Haunted Mansion will undergo its annual seasonal transformation to become Haunted Mansion Holiday, as Jack Skellington wrecks the halls of the mansion with decor inspired by The Nightmare Before Christmas. Expect the sweet sight and smell of the mansion's gingerbread house on the ballroom table.Every night from September 2 - October 31, 2022 the supernatural showcase “Halloween Screams” will take to the skies with fireworks that are sure to awaken the Halloween spirits. Halloween Time at Disney California Adventure Park At the entrance to Disney California Adventure Park, Oogie Boogie will channel his magic to create a forever Halloween, transforming favorite attractions into festive fun.Radiator Springs will become Radiator Screams. Lightning McQueen, Mater, Cruz and Red will be greeting guests in their best “car-stumes.” Mater's Junkyard Jamboree gets a spooky soundtrack to become Mater's Graveyard JamBOOree, and Luigi's Rollickin' Roadsters will become Luigi's Honkin' Haul-O-Ween.Guardians of the Galaxy – Mission: BREAKOUT! transforms into Guardians of the Galaxy – Monsters After Dark, a spooky adventure filled with creepy creatures and thrilling drops.On Buena Vista Street, Mickey Mouse and friends don old-fashioned Halloween styles, poised and ready for photos. Festive Halloween décor will add to the ambiance on Buena Vista Street. After dark, Carthay Circle Restaurant comes alive as bats swarm and green energy pulses from within light up the iconic tower structure with mesmerizing moments. Plaza de la Familia Plaza de la Familia returns to Paradise Gardens at Disney California Adventure from September 2 - November 2, 2022. This limited-time event is inspired by the spirit of Día de los Muertos and has live entertainment, festive foods, crafts and more -- plus a meet-and-greet with a hand-animated Miguel.Oogie Boogie Bash – A Disney Halloween Party On 23 select nights from September 6 - October 31, 2022  Oogie Boogie Bash – A Disney Halloween Party at Disney California Adventure Park is back as a ticketed event. Full details at Disneyland.com/OogieBoogieBash Tickets go on pre-sale on June 28 (9:00 a.m. PT) for Magic Key holders, plus D23 members can purchase tickets to their own special one-night special event taking place on Saturday, September 10). Tickets go on sale to the general public on June 30 at 9:00 a.m. PT--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

Today's recipe is Homemade New England Clam Chowder (Made in 15 Minutes!).Here are the links to some of the items I talked about in this episode: #adCutting BoardChef's KnifeDutch Oven Soup PotBar Harbor Clam JuiceOven MittsCanned and Chopped ClamsOyster CrackersHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo

I asked dear friend and comedian, Will Miles (Comedy Central, South Side, Chris Gethard, etc) what his favorite childhood snack was and then he said what is actually a meal (New England Clam Chowder & Grilled Cheese). HOWEVER, it is a very very solid ass meal (the New England part being key). On top of his favorite childhood snacks, we also dive into what he feeds his adorable daughter. I also learn that most of my guests are latchkey kids and it leads to really gorgeous independent snacking (imo). We play 2 Truths and a Lie to dive deeper into the history of these snacks (spoiler: a grilled cheese sandwich used to be called a "cheese dream") and then go into several rounds of Fuck Marry Kill Poly - which includes a Chicago treats round!! **Listen, Subscribe, Share, and Tell me what you think! Don't forget to WATCH to the podcast on Youtube! Thanks love you guys!!!!** FOLLOW WILL: Twitter: www.twitter.com/mrwillmiles Instagram: www.instagram.com/mrwillmiles ____________________________________ Snack Time is a podcast hosted by comedian, baker, and snack queen, Lindsay Adams where she talks to comedians, cooks, actors, musicians, models, and whoever the fuck she wants about their favorite childhood snacks. There's on-air munching, game playing, and violently passionate snack opinions!!! Follow Lindsay & Snack Time: Youtube: https://www.youtube.com/lindsayadamsispopular Instagram: https://www.instagram.com/favoritesnacktimepod/ Twitter: https://www.twitter.com/lindsaysface --- Send in a voice message: https://anchor.fm/snack-time/message

I asked dear friend and comedian, Will Miles (Comedy Central, South Side, Chris Gethard, etc) what his favorite childhood snack was and then he said what is actually a meal (New England Clam Chowder & Grilled Cheese). HOWEVER, it is a very very solid ass meal (the New England part being key). On top of his favorite childhood snacks, we also dive into what he feeds his adorable daughter. I also learn that most of my guests are latchkey kids and it leads to really gorgeous independent snacking (imo). We play 2 Truths and a Lie to dive deeper into the history of these snacks (spoiler: a grilled cheese sandwich used to be called a "cheese dream") and then go into several rounds of Fuck Marry Kill Poly - which includes a Chicago treats round!! **Listen, Subscribe, Share, and Tell me what you think! Don't forget to WATCH to the podcast on Youtube! Thanks love you guys!!!!** FOLLOW WILL: Twitter: www.twitter.com/mrwillmiles Instagram: www.instagram.com/mrwillmiles ____________________________________ Snack Time is a podcast hosted by comedian, baker, and snack queen, Lindsay Adams where she talks to comedians, cooks, actors, musicians, models, and whoever the fuck she wants about their favorite childhood snacks. There's on-air munching, game playing, and violently passionate snack opinions!!! Follow Lindsay & Snack Time: Youtube: https://www.youtube.com/lindsayadamsispopular Instagram: https://www.instagram.com/favoritesnacktimepod/ Twitter: https://www.twitter.com/lindsaysface --- Send in a voice message: https://anchor.fm/snack-time/message

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

Today is another foodie favorite, though one with a bit of a rivalry as classic as the Red Sox versus Yankees. There's no doubt in my mind who the winner of that debate, or this food one is - New England Clam Chowder versus Manhattan clam chowder - it's February 25 and today is National Clam Chowdah Day.Photo by Kevin Lanceplaine on Unsplash

Today we delve into some odd food combinations. Hot sauce with New England Clam Chowder? Cheese with Cookies? They sound weird because they are weird.

My review of Campbell's condensed New England Clam Chowder soup. All soups reviewed in this series were prepared using bottled water and heated in a microwave for exactly two and a half minutes. No sauces or seasonings were added prior to tasting. In this episode I'll also wrap up NaPodPoMo 2020 by taking a few phone calls and telling you about the best and worst soups that I had. Please listen to the This Week Today, Pop Up Film Cast and Two Girls on a Bench podcasts. All of them can be found at www.podfixnetwork.com Campbell's can be found on Twitter @CampbellsCares. Let them know what you thought of the podcast. Thank you for listening! ~ Paul

Today I'm speaking with Anna Barzanti a Sales Associate for Polti USA. Polti USA is the latest member of the Long Island Food Council and they've developed a chemical free system that turns tap water superheated dry steam. As you can imagine, restaurants, hotels and more could benefit from a cost effective, easy to use solution amid COVID-19 concerns to keep their customers safe. Polti has been making professional steam cleaners for the last 40 years and the Cimex Eradictor was made with the intent of sanitization and deep cleaning in mind. Visit https://bigfoodtalk.com/polti-cimex-eradicator for more info and to join our mailing list. About the Polti Cimex Eradicator: Patented technology developed by Polti in collaboration with the Department of Medicine and Surgery at the University of Pavia for sanitizing medical facilities. Chemical free system, Polti technology turns tap water into superheated dry steam Easy and safe to use in the presence of people AND on all surfaces Kills 99.999% of Corona Viruses Italian Food & Living in the United States My conversation with Anna, who is originally from Italy, was educational and inspirational. In true foodie fashion I couldn't resist an opportunity to discuss Italian cuisine as well as Anna's experiences with food here in the United States. Having lived in the Northeast, Anna discovered local favorites such as New England Clam Chowder. Selfishly for me I had a chance to reminisce about my ski trip to Italy. Perks of having a wife who has family Europe! Can you imagine skiing in the Alps and being served pasta bolognese, brick oven pizza and shots of grappe for lunch? I highly recommend it! For Restaurant Owners If you're a restaurant owner on Long Island and would like more information about Polti please contact the team at Polti USA.

How do I love new england clam chowder...? Let me count the ways... And I'll include the ONE way I DON'T, just to make sure there are no misunderstandings... --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This weekend I discovered how to find the best lobster roll in America fifty yards from my hotel. I would like to share my experience with you and why I believe out of the hundreds of lobster rolls I've had in my life around the Unites States this was by far the best! I decided this January to finally sell my house and make some major life changes. I had built it over 18 years ago and I wanted to let another family enjoy “The Goodman Groves”. Little did I know that my house would sell in three days in the middle of a global pandemic and I would have to relocate immediately. This did not leave me with much time to find my new dream location on the water. My good friend and speaker buddy Bruce Turkel suggested I give myself a chance to breathe before making a kneejerk decision, because now I was literally homeless! My whole life I have focused on solutions, not problems because anybody can point out a problem and sometimes when you're in the middle of it you can't see the solutions. I'm glad I listened to my buddy Bruce and decided to breathe and look for a short-term fix to achieve my long-term goals. Driving down Interstate 95 I decided to get off on Commercial Blvd and head towards the beach. When my car crossed over the intercoastal bridge something weird and special happened. I could literally feel the stress leaving my body. In a split second I knew I was in the right place. As I continued driving East towards the beach I looked forward and saw a sign at an archway entrance. It was the last stop sign where I was about to make a left before arriving at the beach. The sign above the archway entrance to the beach said. Relax ... you're here Lauderdale-By-The-Sea This was the perfect place to spend a time out. To think, regroup and design my plan to move forward. Rarely have we had an opportunity in our lives for a time out! Selling my house in the middle of a pandemic when much of life as we knew it was put on hold. This was a blessing! In fact, I found the most perfect location fifty yards from the ocean at an amazing hotel called The El Mar Boutique Hotel, where I had been the only tenant for a month. How could this get any better? Until it did! This past Saturday I was feeling a little bit down, maybe even sorry for myself because I was not making progress as rapidly as I would have liked on several projects. This is a problem for many high achievers. When I feel this way, I know I'm going to be dealing with one of my major challenges in life ... Stress eating! Oh yeah, “I eat a lot of stress along with pizza pies” as the late comedian John Candy would say. Just before I left my hotel, I was having a conversation on the phone with a friend of mine Silvia who is a fashion designer and of owner of Olivia Preckel Fashions. She was having a trunk show on Nantucket island and told me she was going to have a couple of days free before returning home. I suggested that while she was there, she get a lobster roll, because they have some of the best ones in the United States based on my travel experiences. My goal today was to learn how to find the best lobster roll in America. Off I went walking from my new place to the downtown area which was packed on this beautiful Saturday at the beach. As I walked past multiple restaurants that I pass every day I could not decide. What was I going to stuff into my face to make me feel better? Note to anyone reading this, watching On YouTube, or listening to the podcast; the gratification is instant, but the consequences of overeating are long term. After walking by what seemed to be 20 restaurants I headed directly to my favorite sign on the beach: Relax ... you're here Lauderdale-By-The-Sea Now you should know that just to the right of the sign is a long fishing pier heading out to the ocean. At the entrance to the pier is a small restaurant with outside tables overlooking the beach and a few tables that are inside - outside. Giving you just enough shade while allowing you the experience of sitting on the beach. The name of the restaurant is the Anglins Beach Cafe. Out front is a chalkboard sign and the first two items on the list are New England Clam Chowder and of course a Lobster Roll! That's it, I figured I must be getting some type of message from the universe and I looked for a seat. The restaurant was doing a great job of social distancing with only three tables being used for the inside outside accommodations. I did not know what I was in for yet, however once I sat down the stress truly started to leave my body. The waitress walked over with her mask on delivering the menus to my table. I made my decision the minute I saw the sign and ordered the lobster roll. As I looked out over the ocean and the beach with distress leaving my body, I reflected on the choices I had made to take a timeout, regroup, adapt, and move forward. Sometimes, in fact most times in my experience I have found that I needed to slow down in order to move forward. This time in history would be no exception. As if the seafood heavens opened and the Angels started singing my waitress delivered the most beautiful lobster roll and plate I had ever seen. When I took my first bite of this delicious roll, looking out over the ocean and reflecting on my decisions and choices I realized I was eating the best lobster roll in America! In fact I learned how to find the best lobster roll in America. Still in deep reflection in the middle of this experience I knew there was a lesson to be learned about the best lobster roll in America. My lesson is that our experience is what we make of it! We are the captains of our ship, our lives, and our beliefs. I hope the next time or the first time you have a lobster roll it's the best one in America wherever you are in the world because the choice and experience is up to you. Keep making it happen! Dr Rick

This weekend I discovered how to find the best lobster roll in America fifty yards from my hotel. I would like to share my experience with you and why I believe out of the hundreds of lobster rolls I've had in my life around the Unites States this was by far the best! I decided this January to finally sell my house and make some major life changes. I had built it over 18 years ago and I wanted to let another family enjoy “The Goodman Groves”. Little did I know that my house would sell in three days in the middle of a global pandemic and I would have to relocate immediately. This did not leave me with much time to find my new dream location on the water. My good friend and speaker buddy Bruce Turkel suggested I give myself a chance to breathe before making a kneejerk decision, because now I was literally homeless! My whole life I have focused on solutions, not problems because anybody can point out a problem and sometimes when you're in the middle of it you can't see the solutions. I'm glad I listened to my buddy Bruce and decided to breathe and look for a short-term fix to achieve my long-term goals. Driving down Interstate 95 I decided to get off on Commercial Blvd and head towards the beach. When my car crossed over the intercoastal bridge something weird and special happened. I could literally feel the stress leaving my body. In a split second I knew I was in the right place. As I continued driving East towards the beach I looked forward and saw a sign at an archway entrance. It was the last stop sign where I was about to make a left before arriving at the beach.   The sign above the archway entrance to the beach said. Relax ... you're here Lauderdale-By-The-Sea   This was the perfect place to spend a time out. To think, regroup and design my plan to move forward. Rarely have we had an opportunity in our lives for a time out! Selling my house in the middle of a pandemic when much of life as we knew it was put on hold. This was a blessing! In fact, I found the most perfect location fifty yards from the ocean at an amazing hotel called The El Mar Boutique Hotel, where I had been the only tenant for a month. How could this get any better? Until it did! This past Saturday I was feeling a little bit down, maybe even sorry for myself because I was not making progress as rapidly as I would have liked on several projects. This is a problem for many high achievers. When I feel this way, I know I'm going to be dealing with one of my major challenges in life ... Stress eating! Oh yeah, “I eat a lot of stress along with pizza pies” as the late comedian John Candy would say. Just before I left my hotel, I was having a conversation on the phone with a friend of mine Silvia who is a fashion designer and of owner of Olivia Preckel Fashions. She was having a trunk show on Nantucket island and told me she was going to have a couple of days free before returning home. I suggested that while she was there, she get a lobster roll, because they have some of the best ones in the United States based on my travel experiences. My goal today was to learn how to find the best lobster roll in America.    Off I went walking from my new place to the downtown area which was packed on this beautiful Saturday at the beach. As I walked past multiple restaurants that I pass every day I could not decide. What was I going to stuff into my face to make me feel better? Note to anyone reading this, watching On YouTube, or listening to the podcast; the gratification is instant, but the consequences of overeating are long term. After walking by what seemed to be 20 restaurants I headed directly to my favorite sign on the beach:    Relax ... you're here Lauderdale-By-The-Sea Now you should know that just to the right of the sign is a long fishing pier heading out to the ocean. At the entrance to the pier is a small restaurant with outside tables overlooking the beach and a few tables that are inside - outside. Giving you just enough shade while allowing you the experience of sitting on the beach.   The name of the restaurant is the Anglins Beach Cafe. Out front is a chalkboard sign and the first two items on the list are New England Clam Chowder and of course a Lobster Roll! That's it, I figured I must be getting some type of message from the universe and I looked for a seat. The restaurant was doing a great job of social distancing with only three tables being used for the inside outside accommodations. I did not know what I was in for yet, however once I sat down the stress truly started to leave my body. The waitress walked over with her mask on delivering the menus to my table. I made my decision the minute I saw the sign and ordered the lobster roll. As I looked out over the ocean and the beach with distress leaving my body, I reflected on the choices I had made to take a timeout, regroup, adapt, and move forward. Sometimes, in fact most times in my experience I have found that I needed to slow down in order to move forward. This time in history would be no exception. As if the seafood heavens opened and the Angels started singing my waitress delivered the most beautiful lobster roll and plate I had ever seen. When I took my first bite of this delicious roll, looking out over the ocean and reflecting on my decisions and choices I realized I was eating the best lobster roll in America! In fact I learned how to find the best lobster roll in America. Still in deep reflection in the middle of this experience I knew there was a lesson to be learned about the best lobster roll in America. My lesson is that our experience is what we make of it! We are the captains of our ship, our lives, and our beliefs. I hope the next time or the first time you have a lobster roll it's the best one in America wherever you are in the world because the choice and experience is up to you. Keep making it happen! Dr Rick  

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

In this week's pod, the soup boys talk pasta machines, Frank trashes tomato soup, and Jimbo reviews a delightful New England Clam Chowder.

Episode 12: Stress Awareness and Tips to CopeDid you know that April is Stress Awareness Month? Especially during this quarantine, stress can overtake our wellbeing. Believe it or not, stress can cause serious physical and mental health issues. That is why it is so important to recognize the signs and learn how to cope. I share the tips that have helped me during stressful times in my life, specifically these past few weeks. Featured recipe: New England Clam Chowder

TALKING: Fortune telling with a raccoon, dark and stormy weather, Kingsley’s twin cousins INDICA or SATIVA, CBD sleeping pill, Halynka is an android, DAY or NIGHT at work or with friends, singing LOBSTERS or rapping CRABS, MANHATTAN or NEW ENGLAND CLAM CHOWDER, a lot of ZOMBIES or a few VAMPIRES, FISH or RED MEAT, FIRE […]

Tweet D and L Coffee Service Inc. and Sysco Corporation Sysco Philadelphia CAKE from Sysco at www.trycake.com/smallbites to get $750 off activation costs present the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, April 14th at 635pm EST with us possibly doing the IMPOSSIBLE We are thrilled to welcome Chef Robert Irvine who is a world class chef, fitness authority, and philanthropist who seeks to inspire people to live better each and every day. He is the host of one epic night of food and music the 3rd Annual Beats 'N Eats - Food + Music Event at The Fillmore Philadelphia on May 13th from 7-11pm. Beats 'n Eats– A Food + Music Event– hosted by Chef Robert Irvine– is an immersive, one-of-a-kind food and music experience designed to increase opportunities for our veterans and members of the military. The event features a family style, six-course meal prepared by local and celebrity chefs such as Andrew Zimmern, Buddy Valastro, Cat Cora, Jose Garces, Kevin Sbraga, Marcie Turney, Matt Fein, and more with live music performances from both established and emerging artists between each course. Robert is a tireless supporter of our nation's military. He believes that none of his success would be possible without the brave men and women who defend our freedoms. For that reason, Robert founded Robert Irvine Foundation in 2014 to support veterans and their causes. Grants have been awarded to the USO, Valor Service Dogs, the Gary Sinise Foundation, and the American Veterans Center. For those of you who can't make the event but still want to see Chef Robert Irvine, Robert pioneered a new genre of programming for Food Network with his extreme cooking challenge show, Dinner: Impossible and parlayed that success into the even more popular Restaurant: Impossible which returns on the Food Network on April 20th with new episodes. Additionally, Robert has hosted or appeared on Food Network shows including Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible and many more as well as doing partnered workouts with his wife Gail Kim to motivate and push each other at the gym. For more information or to purchase tickets for Beats 'n Eats– A Food + Music Event visit https://www.beatsneats.co/ Some people have called our show very cheesy, so we thought who better to have join us then Janet Fletcher the author of weekly blog, Planet Cheese, that is read by cheese enthusiasts internationally, is the cheese columnist for Specialty Food Association and The SOMM Journal magazines, and she is a member of the Guilde Internationale des Fromagers. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, SAVEUR Magazine, Fine Cooking, and Food & Wine. Janet will be on to talk about her latest book “Wine Country Table: With Recipes that Celebrate California's Sustainable Harvest” from Rizzoli New York. Celebrating the Golden State's wine-growing regions, Wine Country Table features compelling stories and recipes that showcase the range of the state's agricultural bounty and the seasonal spirit that continues to define the produce-driven and ethnically influenced essence of California wine country cooking. Beautifully photographed, the book offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros Winery, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and wine-growing embraced throughout California. Janet also teaches cooking and cheese-appreciation classes around the country www.janetfletcher.com Then coming in studio to talk about Philly's hottest dining destination East Passyunk Avenue is Adam Leiter the Executive Director of East Passyunk Avenue Business Improvement District (EPABID) and Dominick Leuzzi the co-owner of Stogie Joe's Tavern. He will talk about their Flavors on the Avenue Street Festival event held on Sunday, April 28, 2019 from 11:00am to 5:00pm. Flavors will take over five blocks of East Passyunk from Broad to Dickinson. The street will be filled with tasty bites and seasonal sips from dozens of restaurants, bars and cafes. Philadelphia's top chefs will fire up signature dishes and inventive small plates - putting their own twist on street food. Come for the food, but be prepared to stay for the day! On top of award-winning cuisine, experience all that East Passyunk has to offer with live entertainment, on-trend fashion, sidewalk sales, free family fun, crafters, art and much more! From the sweet to the savory, the casual to the fine dining, the American to the international, the Flavors media tasting tour has it all with selections from Bing Bing Dim Sum, Brigantessa, Cantina Los Caballitos, Fuel Healthy Kitchen, Mamma Maria Ristorante, Marra's Philadelphia - Italiana Cucina, Noir Philadelphia, P'unk Burger, Redcrest Fried Chicken, Stogie Joe's Tavern, and Ristorante Tre Scalini. Flavors has become one of Philadelphia's tastiest spring festivals and block parties. Text your friends and tell them "Meet me on East Passyunk!" Last, but certainly not least we are excited to have on Chef Paul Watterson of The Fanwood Grille. The Fanwood Grille (34 South Martine Ave., Fanwood) within six months of opening won the award for having the Best Soup in New Jersey, according to The The Daily Meal food website. Well Last summer, Fanwood Grille established themselves as a destination for fans of authentic Maine lobster rolls, and now has a growing reputation for its foot-long hot dogs. The eatery serves home-cooked food made on-premises with fresh ingredients and a little flair. (This in addition to having a classic diner/luncheonette menu of breakfast, burgers, grilled cheese, salads, soups and granola made from scratch on premises.) Some customers believe the Chicken Noodle Soup is almost medicinal and call in advance to reserve it because it sells so quickly. Along with other classics like Lobster Bisque, creamy Butternut Squash, and the award-winning New England Clam Chowder, chef Paul Watterson has invented soups including Mango Chicken Habanero, Falafel Soup (vegan and gluten-free),Italian Hot Dog Soup, and Cream of Thanksgiving Soup. They all sound delicious and can't wait to talk to them. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com and a documentary film of his life by Ian Karr will be released Fall 2019. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. Go to www.trycake.com/smallbites and you and our listeners can get $750 off the activation fee. That's a 75% discount. And with that discount, you get a user-friendly Point of Sale solution that includes cloud reporting and world-class 24/7 support. CAKE is the Point of Sale system that lets bar & restaurant owners focus on the guest experience and STOP worrying about tracking every sale as CAKE does that for you. You can automatically save information and review it later, from anywhere. The post Small Bites – Episode 108 appeared first on Wildfire Radio.

Are You Ready For the Super Bowl!? In this Throw Back Thursday episode, we dive into the Super Bowl, talk Tom Brady, discuss whether New England Clam Chowder or Philly Cheese Steaks are best, and then we dive into female comic book villains we'd like to see on the big screen and who we'd want to play them. All this and more on the latest podcast from 2 Dudes and a 6 Pack --- Send in a voice message: https://anchor.fm/2-dudes-and-a-6-pack/message

The boys are back with a Very Special Thanksgiving episode. Alex and Josh make New England Clam Chowder and discuss sneezing in cars, choking on chicken, and whether or not David Blaine is the actual devil. Happy Thanksgiving everyone!!!

Oh, say can you see….Sarah Sherman's pubes! We're back with a very, very special guest. Sarah Sherman (sarahquirm.tublr.com) is an up and coming stand-up comic/performance artist/slime ball in Chicago and was recently named the #1 stand-up comedian in Chicago in a reader's poll for Chicago Reader. We talk to her about comedy, feminism, and high school graduations. HAPPY 4TH OF JULY, YA FILTHY STINKIN' AMERICANS!---Follow Black Friday: Instagram: @blackfridayjk – https://www.instagram.com/blackfridayjk/Facebook: www.facebook.com/blackfridayNUFollow Janice: Instagram: @janicetheard – https://www.instagram.com/janicetheard/Follow Khari: Instagram: @khardashian – https://www.instagram.com/khardashian/Twitter: @kharitbh – https://twitter.com/kharitbh

Oh, say can you see….Sarah Sherman’s pubes! We’re back with a very, very special guest. Sarah Sherman (sarahquirm.tublr.com) is an up and coming stand-up comic/performance artist/slime ball in Chicago and was recently named the #1 stand-up comedian in Chicago in a reader’s poll for Chicago Reader. We talk to her about comedy, feminism, and high school graduations. HAPPY 4TH OF JULY, YA FILTHY STINKIN’ AMERICANS!---About the podcast:Join Janice and Khari as they navigate adult life as young millennials with no idea how anything works. Tune in to hear their stories and insights on romance, jobs, money, and more with special guests. ...Oh, and they're black. "So take a seat, put up your feet, and hear what they have got to say." New episodes Fridays.---Follow Black Friday:Instagram: @blackfridayjkFacebook: www.facebook.com/blackfridayNU

This is episode I talk about my first elk huntring trip...was pretty neat...also I walk you through making two soups; New England style clam chowder and also Leek n Potato soup...a fall favorite for us.