Podcasts about Oven

0:00 Start 1:00 England's World Cup Update 2:00 Wildfires causing air issues, geographic hazards 4:45 Introduction to the Tovala Smart Oven System 5:00 Promo Code VISIONTECH, Discount equivalent of $250 off oven, 50% off meals 6:30 Introducing CEO David Rabie, 9:30 Headquarters in Chicago, and more Food Facilities in Utah 12:00 Higher Quality Meals with varied textures via various Smart Oven Settings 14:00 Cooking up a Salmon Filet with steam, sauce and soul make such a big difference 15:30 Subscription Deliveries of Meals, shipped Weekly, cheaper if you order larger servings 17:00 The oven has no touch screen, just physical buttons with sound confirmation 18:30 Oven turns off automatically for better safety, no sighted help needed for setting it up 20:00 Step By Step Process for Scanning the Code and so on 24:00 The inception of accessibility came along with the scanner 27:30 Dietary Filtering of Available Meals, Vegetarian, Low Carb/Sodium, and much more 30:00 What are the most popular meals that folks order and reorder? 35:00 Promo Code VISIONTECH 38:30 Ending Music

Darina Allen, Chef and Founder of the Ballymaloe Cookery School joins Brendan as a cookery agony aunt, solving common kitchen issues. She explains the importance of quality kitchen equipment and understanding how your appliances work. She also tackles common problems making soda bread and sponge cake.

Marcus talks the wild weather hitting the country, cleaning the oven, and seeks some help for a listener with a frozen shoulder. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Hilchot Basar Bechalav Part 13: What happens if I cooked dairy in a meat pot? What about those oven racks?

Text The Too T3rpd Hotline We're back with an edible edition of Too T3rpd! On this episode we have Oven Canvas Bakery in the building! We found out about their culinary origins, cannabis origins, getting into Soulard Farmers Market, and much more! Make sure to follow Oven Canvas Bakery:@ovencanvasbakery on Instagram https://ovencanvas.shop/Follow Too T3rpd on Instagram Check out our videos on our Too T3rpd YouTube channel Checkout the website: www.toofunnyproductions.comFollow Donovan @Donovan2408 on all socialsSupport the show

Oven explosion at Upper East Side NY pizzeria sends 2 workers to the hospital, The Burger King President continues to make waves and actually calls out his companies chicken nuggets, Russian shopping center will open with an indoor fishing pond with real fish...kidnapped mall husbands, this is for you!!See omnystudio.com/listener for privacy information.

Oven explosion at Upper East Side NY pizzeria sends 2 workers to the hospital, The Burger King President continues to make waves and actually calls out his companies chicken nuggets, Russian shopping center will open with an indoor fishing pond with real fish...kidnapped mall husbands, this is for you!!

Hilchot Basar Bechalav Part 12: I baked Challah in a milchig oven can I eat it with fleishigs?? America runs on Reb Moshe!!

See omnystudio.com/listener for privacy information.

walking into spider webs the worst feeling ever, ordering a 6 inch sub at Subway is a waste of time, i dont like sitting on dining room chairs, Dads are the only one who recharge the cordless vacuum, you're supposed to separate english muffins with a fork not a knife & potato chips > tortilla chips.. oh and we're the #3 Fast Food podcast in the entire country of the United States of America!!

In Episode 125 of The Reride Podcast, the boys dive into the unbeatable charm of campfire cooking and why meals just taste better outdoors. With the cooler months setting the perfect scene for fires and camp ovens, they explore the pros and cons of camping and why everyone especially kids should experience it at least once a year. The conversation then shifts to a quick recap of the UFC Whitehouse card, highlighting the biggest fights and moments. Plus, discuss the largest post code in the world which is right here in Australia and the unusual tourist attractions we have to offer. This episode is packed with great stories, insights, and fun don't miss out! Hosted on Acast. See acast.com/privacy for more information.

It's Only Fwends! Every fortnight, between interviews, we thwee Fwends have a little natter. In this episode, Rhys has a stew in the oven which we've got to keep en eye on! While it gets lovely and tender, we discuss Georgia's big walk, what hobbies we might still be young enough to master, Rhys's history as a skimming stone, Kyran's history as a board game genius, the concept of nippers, a kids games casino, and more! Ooh and there's an EXCITING ANNOUNCEMENT about next week's show!CONTACTVoicemail - speakpipe.com/fwendspodEmail - fwendspod@gmail.comMail - PO Box 24144, Melbourne, VIC 3001, AustraliaFWENDS WITH BENEFITSGet ad free listening and access to the Simply Marvellous archive! (Simply Marvellous both the perfect adjective and also actually just the name of the old show). Plus other fun stuff!Apple: Subscribe above!Not Apple: https://fwends.supercast.comRATE AND REVIEWIf you'd be so kind, we'd absolutely love you to leave a charming rating and review? In whatever podcast app you're in right now...a little 5 stars will do?FOLLOW FWENDS ON INSTAGRAMGeorgia MooneyKyran NicholsonRhys NicholsonComedy RepublicProduced by Comedy Republic. Hosted on Acast. See acast.com/privacy for more information.

Hemant , who is from a small village in the foothills of the Himalayas, became a star overnight after winning Diageo World Class India, followed quickly by winning Bacardi Legacy India, but when he moved to New York he was briefly homeless and just four weeks from returning to India. At the last moment he was connected to restaurateur  Rajesh Bhardwaj, owner of the Michelin-starred Junoon restaurant, where Hemant went on to become the beverage director and general manager. Subsequently Hemant was able to buy his own restaurant, Tandoor Oven on NY's Upper East Side, and go on to open the acclaimed Jazba and, most recently, Room 207 bar with Rajesh, and even open his own boutique hotel in his home town. Hemant's a warm and cheerful man I've known for years, and it was a delight to get his full backstory - this is one of the best episodes we have taped, enjoy!Hemant on IG: https://www.instagram.com/hemantnyc/?hl=enJunoon: https://www.instagram.com/junoonnyc/?hl=enJazba: https://www.instagram.com/jazbanyc/?hl=enRoom 207: https://www.instagram.com/room207nyc (Get in touch with Duff!Podcast business enquiries:  consulting@liquidsolutions.org (PR friends: we're only interested in having your client on if they can talk for a couple of hours about OTHER things besides their prepared speaking points or their new thing, whatever that is. They need to be able to hang. Oh, plus we don't edit, we won't supply prepared or sample questions, nor listener or “reach” stats, either, and no, you can't sit in on the interview (or lurk on the Zoom.)  And our AI automatically deletes pitch emails that are clearly written using AI. Retain Philip's consulting firm, Liquid Solutions, specialised in on-trade engagement & education, liquor brand creation and repositioning: philip@liquidsolutions.orgPhilip on Instagram: https://www.instagram.com/philipsduff/ Philip on Facebook: Philip Duff Philip on X/Twitter: Philip Duff (@philipduff) / Twitter Philip on LinkedIn: linkedin.com Old Duff Genever on Instagram: Old Duff Genever (@oldduffgenever) • Instagram photos and videos Old Duff Genever on Faceboo...

Support the podcast on Patreon and get access to the entire 280 Mysteries catalog! https://patreon.com/372pages Legendary Simpsons writer, showrunner, and executive producer Bill Oakley joins us to discuss his new audiobook, “Space 1972” and attempt to solve a mystery for 11 year olds! Get Bill's new audiobook Space 1972 on Audible or Amazon And of … Continue reading "280 Mysteries Ep 49 – The Case of the Oven Mitts w/ Bill Oakley"

Kicking off with Tombstone Texts after Patsy’s dog demolishes the lamb chops, Rio begs everyone for $100 for a bucks weekend, and Christian catches his own dog glued to Love Island USA. Big ideas roll in for the Criterion Hotel as part of Save Our Pub, followed by fresh Small Thing, Big Joy moments before World Cup fever hits with a sweepstake full of country draws. The show wraps with Dangerous Movies for At Work Time Wasters.See omnystudio.com/listener for privacy information.

Would you eat the mummy's sourdough? Hope not... We have a Mummy Update, a Truckdate, Googie Reviewbies, and that untitled segment about movie synopses based only on their titles. Thanks for listening!www.coolparents.co

A rare chance to hear the sounds from a community oven, which are in every neighbourhood in the city. People bring their bread dough, their tagine or whatever else needs cooking, pay a small amount of money and use the huge community oven to cook it. It's efficient, cheap, and it brings the community together - wonderful. Recorded in Marrakesh, Morocco, January 2026 by Cities and Memory. 

What is causing some oven door windows to explode?

Heatwave pod special! It's not hot! No day off!  I hate BBQ's A pool man! Paddling pools Arias review  Train incident Bystander effect Scott Steps in Confrontation programme  Everyone can be saved 6am train!  Oven clean! Petrol pump plonker  Childless couples  Comedy and offence? bwtbpod@gmail.com Join our Patreon for exclusive episodes and early access here! https://www.patreon.com/bwtbpod A 'Keep It Light Media' Production Sales, advertising, and general enquiries: hello@keepitlightmedia.com Learn more about your ad choices. Visit megaphone.fm/adchoices

What's got you feeling good going into the weekend? See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Christian kicks off 3 Word Wednesday with the team’s three‑word confessions. Plus, listeners reveal the strange things hiding in their car boots, a new round of What Are The Odds, then Sport Songs for At Work Time Wasters.See omnystudio.com/listener for privacy information.

EUA identificaram quatro espécies de ETs, afirma ex-funcionário da CIA. GitHub tem mais de 5 mil repositórios invadidos em novo ataque hacker. WhatsApp Plus começa a ser testado no Brasil; veja preço da assinatura. Steam libera bom jogo grátis, mas por tempo limitado! Veja como resgatar. CNI entra com ação no Supremo contra o fim da taxa das blusinhas. Windows 11 pode corrigir um dos piores problemas da Barra de Tarefas. 007 First Light, Nickelodeon Extreme Tennis e mais! Veja os lançamentos de games da semana.

Hey Podtimists,This week we propose some new names for a very specific whale. You know the one.We also took a deeper look at everyone's favorite pixar tie-in game, A Bugs Life. This was suggested to us by listener Oven. Thanks Oven!Also here's the video that Chase mentions in his Podtimistic thing of the week: https://www.youtube.com/watch?v=d0Euqst1D40---Timestamps:(0:00) - Intro(5:33) - What David has been playing(5:46) - Replaced(13:30) - The Magnus Archives Mysteries(20:15) - What Chase has been playing(20:21) - Saros(33:38) - Enshrouded(49:23) - Chase's Podtimistic thing of the week(52:59) - David's Podtimistic thing of the week(56:26) - Good Games! Featuring A Bugs Life(1:14:25) - Outro---Games mentioned: ReplacedThe Magnus Archives MysteriesSarosEnshroudedA Bugs Life

Memorial Day is a time for barbecues, beaches, and, let's be honest, a little R&R. In this special best of edition of Around the House, we're diving deep into the art of building your very own wood-fired pizza oven with the brilliant Ben Builford from the Fire Brick Company. Seriously, if you've ever dreamed of crafting the perfect pizza in your backyard, this episode is like the golden ticket to DIY pizza paradise. Eric G and Ben chat about everything from the initial concept to the nitty-gritty of the build process, which, trust me, is easier than trying to assemble IKEA furniture while your in-laws are watching. They sprinkle in some witty banter about the joys and perils of DIY projects, and let's just say, patience is key. Ben shares insights on common pitfalls like trying to rush the curing process or inviting every friend you've ever had over for your first pizza party—spoiler alert: things might get a little smoky! They also touch on the versatility of these ovens, proving that they aren't just pizza-making machines; they can roast, bake, and even smoke your favorite meats and veggies. You'll leave this episode not just hungry for pizza but excited to roll up your sleeves and get to work on your own outdoor culinary masterpiece. So grab a slice and tune in, because this is one episode you don't want to miss!Takeaways:Building your own wood fired pizza oven is not just a project, it's a delicious adventure that can elevate your outdoor cooking game to the next level!The process of crafting a wood fired oven is time-consuming but totally worth it for the mouth-watering results you'll achieve in your backyard.While making pizza is a blast, you'll discover that roasting meats and baking breads in your oven can become your new favorite culinary pastime.Don't rush the build; patience is key! You want your first pizza cook to be a masterpiece, not a burnt offering to the pizza gods!The Fire Brick Company provides everything you need, and their kits are designed for DIY enthusiasts, ensuring a fun building experience without needing to be a masonry expert.Videos and detailed instructions make it easy for anyone to tackle their own wood fired oven project, and you'll be surprised how rewarding it feels to create your own!Links referenced in this episode:aroundthehouseonline.comthefirebrickco.comCompanies mentioned in this episode:Firebrick CompanyThanks for listening to Around the house if you want to hear more please subscribe so you get notified of the latest episode as it posts at https://around-the-house-with-e.captivate.fm/listenIf you want to join the Around the House Insider for access to the back catalog, Exclusive Content and a direct email to Eric G and access to the show early https://around-the-house-with-e.captivate.fm/support We love comments and we would love reviews on how this information has helped you on your house! Thanks for listening! For more information about the show head to https://aroundthehouseonline.com/Information given on the Around the House Show should not be considered construction or design advice for your specific project, nor is it intended to replace consulting at your home or jobsite by a building professional. The views and opinions expressed by those interviewed on the podcast are those of the guests and do not necessarily reflect the views and opinions of the Around the House Show.Mentioned in this episode:Subscribe to the podcast Make sure and Subscribe on your favorite podcast player or the link below! Podcast Subscribe 2026InstaBid: Stop losing jobs to slow estimates Turn 3 hours of manual estimating into 5 minutes. Real material prices. Real labor rates. Professional PDF quotes delivered instantly. Try it free at instabid.pro. Use code ATH50 for 50% off your first month. That's instabid.pro — code ATH50InstabidSubscribe to the podcast Make sure and Subscribe on your favorite podcast player or the link below! Podcast Subscribe 2026Take a second and leave us a review on your favorite podcast player! Quick favor—if you're enjoying the show, the absolute best way you can support us is by leaving a quick review on your favorite podcast player. Check out the smartest hardware with Baldwin Baldwin Hardware, known for its luxurious solid brass craftsmanship, has partnered with Level, an ASSA ABLOY Group brand that combines advanced technology with timeless design. This collaboration pairs Baldwin's iconic style with Level's innovative engineering—featuring a hidden battery housed within the bolt— to set a new standard in secure, stylish, smart-living.Baldwin Hardware InstaBid: Stop losing jobs to slow estimates Turn 3 hours of manual estimating into 5 minutes. Real material prices. Real labor rates. Professional PDF quotes delivered instantly. Try it free at instabid.pro. Use code ATH50 for 50% off your first month. That's instabid.pro — code ATH50InstabidTake a second and leave us a review on your favorite podcast player! Quick favor—if you're enjoying the show, the absolute best way you can support us is by leaving a quick review on your favorite podcast player.

What's the real strategy a top Jim's Cleaning franchisee used to build their business? Not ads. Not leaflets. The unserviced leads report.In this episode Janille, head trainer for Jim's Cleaning New Zealand, sits down with Joel Kleber to break down how she and her husband went from bookkeeper and construction project manager to one of the top Jim's Cleaning franchises in NZ. Within the first few weeks they reduced their incoming leads and started cherrypicking from the unserviced leads report instead. Her husband refreshed it 50 times a day. Every lead got a callback within 30 seconds, before the customer had time to call anyone else.Janille now trains every new Jim's Cleaning franchisee in New Zealand on the same playbook. She covers why "no callbacks" is the service standard top franchisees build around, how one of her clients has sent her 8 referrals, the role real estate agents and property managers play in commercial work, and why "Facebook cleaners" can't compete on quality, insurance or accountability.If you're weighing up a Jim's Cleaning franchise in Australia or New Zealand, start here.0:00 Janille's first 6 months1:20 From bookkeeper to Jim's Cleaning1:50 Reducing leads in month one2:25 The unserviced leads report explained3:40 How customers react to the callback4:25 Building a top franchise in NZ4:45 The no callbacks service standard5:45 One client, 8 referrals6:15 Moving into the head trainer role7:15 What on-road training covers9:14 Jim's Cleaning vs Facebook cleaners11:15 The Jim's enzyme-based products12:50 Oven cleaning transformations14:35 What the best franchisees do differently15:45 Working with real estate agents16:00 Bimonthly franchisee meetings16:25 Master one before adding more

Welcome to the.... Paul N Mary show!! The boyz are back and this week they chop it up about some new Jordan releases and of course NDC's!! Not sure if the boyz mentioned it but PnMerch is live and all links are below!! Like always, light yours, cuz imma light mine!! IG- https://www.instagram.com/pnmpodcast/TWITTER- https://twitter.com/_pnmpodcastYOUTUBE-https://www.youtube.com/channel/UC2s1Ye1OZGxaGQ0IjAFUT1A?WWW.PNMPODCAST.COMhttps://pnmerch.square.site/

Today's guest is Lisa Steele. Lisa is a fifth-generation chicken keeper, Maine master gardener, TV personality, and founder of Fresh Eggs Daily, her brand and blog devoted to backyard chickens, gardening, and seasonal living. Lisa is also a cookbook author and recently released her new book, “In Season: 125+ Sweet and Savory Recipes Celebrating Simple, Fresh Ingredients.”  Lisa joins host Jessie Sheehan to talk about growing up across the street from her grandparents' chicken farm, baking angel food cake with eggs from the family flock, and how raising chickens led to her blog, books, TV show, and natural poultry product line.  Lisa also walks Jessie through her recipe for pannukaku, the Finnish oven pancake with a custardy interior and puffy, golden brown exterior. Lisa's version is savory with a ricotta honey whip, peas, asparagus, soft-cooked eggs, and honey mustard dressing. Click here for Lisa's Finnish Oven Pancake with Ricotta Honey Whip, Peas, and Asparagus from “In Season.” Subscribe to our Substack for more baking news and recipes. Visit cherrybombe.com for magazine subscriptions, tickets to upcoming events, and more. More on Lisa: Instagram, website, “In Season” cookbook More on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbook

Ooni, one of the biggest names in pizza ovens, has new models for inside and outside your home (perfect for summer), and a new rotating stone accessory. We kick off the show with Ooni founder & co-CEO Kristian TapaninahoAlso, thrilled to have on the show for the first time, Dr. Bea Bakshi, co-founder and CEO of ‘C the Signs,' which helps identify a risk of cancer in patients at the earliest stage – and now in the U.S.Speaking of health, Garmin may be best known for its high-performance GPS smartwatches, but the company also has a portable blood pressure monitor called the Index BPM. Joining us on Tech It Out is Jill Hager, Project Manager at Garmin

The Lie That You Are Told About Oven To Air Fryer Conversion ChartsToday on the Magic With Gadgets podcast we are discussing the conversions you often see for converting recipes from the oven to the air fryer. With real life examples you can see once and for all why air fryer conversion charts dont work and what you should do instead. 

Send us Fan MailIn this episode, we dive deep into the world of solar cooking with the new My Solar Oven — a family-owned, veteran-owned, Made in the USA solar oven designed for preparedness, off-grid living, homesteading, emergency cooking, camping, and self-reliance. If you have ever wondered how solar ovens work, what foods you can cook with solar power, or why thousands of preparedness-minded families are turning to solar cooking, this episode is for you.We discuss the history of solar ovens, the benefits of cooking without electricity or fuel, and why solar cooking has become increasingly important amid rising energy costs, natural disasters, power grid concerns, and supply chain uncertainty. Learn how a solar oven can help you prepare meals with only the power of the sun, reducing your dependence on propane, charcoal, wood, or electricity.In this podcast, we also discuss practical preparedness, emergency cooking, off-grid cooking solutions, and sustainable living. You'll hear real-world examples of what can be cooked in a solar oven, including bread, meats, vegetables, soups, desserts, and freeze-dried meals. Whether you are a prepper, homesteader, RV traveler, camper, or someone looking for alternative cooking methods, this episode will open your eyes to the possibilities of solar cooking technology.My Solar Oven is proudly family-owned, veteran-owned, and manufactured in the USA. Built with durability and long-term preparedness in mind, the My Solar Oven is designed to help families become more resilient and self-reliant during emergencies and everyday life.Topics covered include:Solar cooking for beginnersEmergency preparedness cookingOff-grid cooking solutionsHomesteading and self-relianceSustainable cooking methodsCooking during power outagesSolar oven meal ideasPreparedness gear and survival cookingWhy solar ovens matter in 2026 and beyondIf you are interested in preparedness, survival skills, emergency cooking, renewable energy, homesteading, or living more independently, this is an episode you do not want to miss. Join PrepperNet.Net - https://www.preppernet.netPrepperNet is an organization of like-minded individuals who believe in personal responsibility, individual freedoms and preparing for disasters of all origins.PrepperNet Support the showPlease give us 5 Stars! www.preppingacademy.com Daily deals for preppers, survivalists, off-gridders, homesteaders  https://prepperfinds.com www.preppernet.com

Part-Time Justin had to reflect after going to a baby shower, and J-Si saw a baby squirrel party. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Chef-driven cuisine. Handmade sourdough. Italian tradition. Genuine hospitality. This week on “Talk About Las Vegas With Ira,” Ira sits down with Monzú Italian Oven + Bar Chef Owner Gio Mauro for an inspiring conversation about food, family, craftsmanship, and purpose. Born in the United States, raised in Italy, and eventually returning to America, Gio Mauro shares how his international upbringing shaped his culinary identity and deep respect for food lineage. He explains the meaning behind the name “Monzú,” a historic term synon-ymous with “chef,” and why his philosophy centers around one powerful belief: “Simplicity is an art form.” In this episode, Chef Gio discusses the importance of integrity in the restaurant industry, building a business rooted in “sincere hospitality,” and serving both locals and visitors in the heart of Las Vegas. He also reveals the fascinating story behind Monzú's famous sour-dough bread — including his extensive research into traditional bread-making techniques, imported Italian yeast strains, and his commitment to honoring old-world methods. From a 100% Italian wine list to creating meaningful guest experiences, Gio Mauro shares why purpose, community, and defending the hospitality industry matter now more than ever. (Also Watch Full Podcast Video)

“Are You Smarter Than a Toaster Oven? Dump Drama, Waymo Woes & Rapid‑Fire Revelations” JB, Sandy, and Tricia dive into the oddly relatable struggles of everyday life — from being totally defeated by a toaster oven

Today, we are going on an excursion to the Netherton Foundry workshop, nestled in the Shropshire countryside, to find out about spun iron cookware – something that was essentially extinct in this country until owners Neil and Sue Currie brought it back.Neil and Sue are very kindly sponsoring season 10 of The British Food History Podcast makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.We talk about designing the original range (and how the range increased), celebrity requests, why spun iron cookware lost out to aluminium cookware, croustade irons, and how Netherton Foundry cookware brings some extra authenticity to historical foods cooked at home, amongst many other things.Those listening to the secret podcast will hear about the pros and cons of working with copper, how Netherton Foundry go about seeking out their vintage machinery, how their stockpots came to be, their outdoor range, plus more.Netherton Foundry websiteFollow Netherton Foundry on social media: Insta/threads @nethertonfoundry; BlueSky @nethertonfoundry.bsky.social; Facebook https://www.facebook.com/NethertonFoundryIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here.This episode was mixed and engineered by Thomas Ntinas of the Delicious Legacy podcast.Things mentioned in today's episodeNF Bread Pan with ClocheNF Prospector PansNF Chef's PansVal Stones' Baking SheetNF Croustade IronsNF FlambadouNF Outdoor Cookery RangeVideo: spinning ironVideo: Sue using the croustade ironMana RestaurantFrom the Oven to the Table by Diana HenryRepast and the tiffin tin Jenny LinfordPrevious pertinent blog postsToad-in-the-holeYorkshire Curd TartFour Scone RecipesNeil's blogs and YouTube channel:‘British Food: a History'The British Food History Channel‘Neil Cooks Grigson'Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of SugarKnead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You can also join the British Food: a History Facebook discussion page: https://www.facebook.com/groups/britishfoodhistoryMentioned in this episode:A is for Apple Season C has begun!Join Neil Buttery, Sam Bilton and Alessandra Pino for their journey through the letter C on 'A is for Apple: An Encyclopaedia of Food & Drink'. Available wherever you get your podcasts.This podcast uses the following third-party services for analysis: Podtrac - https://analytics.podtrac.com/privacy-policy-gdrp

See omnystudio.com/listener for privacy information.

Hello!Hello my curious archeaogastronomers!il fiori di Levante—the flower of the East—as the Venetians called it. Roughly 1000 kilometres south and west of Venice, as one sails the whole length of the Adriatic sea, and then all the ionian islands, south of Cephalonia, lay Zakynthos.Our destination today.The cuisine there, heavily influenced of course from the Venetians; in language, techniques ingredients and style. But one dish stands out for me that also send me to a couple of rabbit holes:Oven roasted Guinea Fowl in a tomato sauce and cheese.Enjoy today's recipe!xThom & The Delicious LegacySupport the podcast on Ko-Fi and Patreon for ad-free episodes! https://ko-fi.com/thedeliciouslegacypodcasthttps://www.patreon.com/c/thedeliciouslegacySupport this show http://supporter.acast.com/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

(00:00-19:40) Doug got a fade from Jerry The Barber. Clothes made out of human hair. Plowhawk forgot to hit aux. The Kings ripped Doug's heart out and put it back in last night. A scuffle for eighth. Doug can't get past the hair vests. Maybe some TMA merch made out of hair. Congrats to the March Listener of the Month, Gooner Reloaded. What's your favorite Joe Pesci movie.(19:48-51:53) Fun tie-ins. Jackson, our resident gigolo. Bull for hire. Masyn Winn with the walk-off hit and then a little car accident. This show is like the Statue of Liberty. Should we do a show from the moon? Old school takes. Still yearning for navy caps. Blues season on life support. QFTA today and anything goes.(52:03-1:41:24) We may have a hit on our hands with this Navy Caps on the Road. Maybe we should shoot a movie video for it. Can we get Courtney to play it on The Arch? Breaking down the Final Four. Mr. Lix chiming in on the phone lines and he's got some airport questions. People walking sideways down the aisle. Dirty kitchens. Purchasing Cheryl Dilcher's entire catalog. Some Cardinal talk. Talkin' Jake. Close your eyes and think bull, what do you see? Oven mitts to run the bases.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Brownie sagas and unusual items in the oven.

In this episode, I'm sharing an honest, behind-the-scenes look at what it's been like transitioning from a home oven setup to a dedicated bread oven in my sourdough micro bakery. After a few months of using the My Forno oven, I wanted to walk you through what's actually changed—not just in terms of output, but in how my days feel, how my workflow has shifted, and what it really means to scale your production in a sustainable way. Because if you're in that stage where your business is growing and you're wondering whether your current setup can keep up, this is a conversation I know so many of us need to have.We talk through the real differences between baking in a residential oven versus a bread oven, what surprised me most about the transition, and how efficiency, consistency, and time all play a role in building a burnout-proof bakery. I also share how to think about timing your equipment upgrades, what to consider before making a big investment, and how to know if you're actually ready. This episode is not about convincing you to upgrade—it's about helping you make a thoughtful, informed decision that supports your business, your energy, and the way you want your bakery to grow.Resources:Here is the link to my oven: https://www.myforno.us/?af=VN25P Add the code “BREADWINNER” at checkout for 10% off !Get the Bread Winner Business Alignment Journal: https://carolinebower.com/journalGrab the Profit & Pricing Calculator: Simplify the math, clarify your margins, and confidently price your products. https://carolinebower.com/calculator Follow me on Instagram for more microbakery tips: @carolinebower_sourdoughFind links to all of my sourdough microbakery favorites including packaging, pans, and more! www.carolinebower.com/linksDownload the FREE Guide and Checklist, Your First Steps to a Successful In-Home Bakery at https://www.carolinebower.com/checklist to begin building YOUR thriving microbakery!

In this week's edition of the Flavors of Northwest Arkansas Podcast, we're in Bentonville with Luke Wetzel and Mollie Mullis talking Townie Burgers, Oven & Tap and Superfine Sweets, but before we do?!?!?! FOOD NEWS!! Chuo Izakaya finally opens in Rogers THIS WEEK! Owner Darwin Beyer talks about getting the doors open. The HUB in Bentonville re-opens THIS WEEK! General Manager Shawn Curtis gives us the schedule! My new crush Taqueria El Cuervo is moving THIS WEEK! Jaclyn's Kitchen at Prairie Creek officially opened LAST WEEK! Down the Bayou has announced when they're opening. Not THIS WEEK. Moffs Pizza wants to move into a brick-and-mortar building, and you can help! Angelino's Italian Restaurant in Siloam will be closing. We'll tell you when. Big anniversaries this week with Guess Who, Feed and Folly, and Handel's Ice Cream in Rogers. I've been following an Arkansas Pastry Chef who had a big week last week at a big competition! The Black Howler Beer Company Beer Chili Cookoff is this Saturday! Luke Wetzel and Mollie Mullis have been business partners for about a decade now, and the story of how they met is hilarious. It started with a job interview and a phone call – also, persistence paid off. When Luke decided that he wanted to open Oven and Tap, there was never a question about who would be a part of it with him. They both talk about the lessons learned when opening their first place.  I've always wondered this about ice cream shops –how do they pick out their ice cream flavors for Superfine Sweets Shop? Finally, what led to Townie Burgers and what's next? We hear from Luke Wetzel and Mollie Mullis next, on this edition of the Flavors of Northwest Arkansas. Please like and subscribe! Available on YouTube and wherever you listen to podcasts!

Not a great idea.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The ways we have Americanized St. Patrick's Day. Make your home smell like baked bread without turning the oven on. The Morning Pick Me Up just after 7 am.See omnystudio.com/listener for privacy information.

Luxury appliances are no longer defined by visibility—they're defined by intentional invisibility, precision performance, and seamless integration. At KBIS 2026, SKS reveals how thoughtful innovation, AI integration, and designer collaboration are reshaping the kitchen into a quieter, smarter, more intuitive environment. This is the emergence of a new user: the Technicurean. John Russo explains how Signature Kitchen Suite is redefining luxury through purposeful technology, invisible induction, behavioral AI, and collaborative product development. The future kitchen doesn't demand attention—it anticipates needs, enhances experiences, and disappears into the architecture. At the Kitchen & Bath Industry Show, innovation isn't simply introduced—it's tested, challenged, and refined in real time. For Signature Kitchen Suite, KBIS functions as a live laboratory where designers, builders, and specifiers provide critical feedback that directly shapes future product development. John Russo shares how SKS approaches innovation deliberately, prioritizing purposeful performance over novelty. From invisible induction cooktops integrated beneath countertops to AI-powered refrigeration that anticipates user behavior, the goal is not to showcase technology—but to integrate it so seamlessly that it enhances daily life without disrupting it. This conversation explores the rise of the Technicurean—a new luxury consumer who values precision, connectivity, and design harmony equally. Through quiet luxury, behavioral intelligence, and deep collaboration with the design community, SKS is building an ecosystem where appliances become architectural infrastructure rather than standalone objects. KBIS as a Live Product Development Environment KBIS functions as a real-world testing ground for future innovation. Designers provide immediate feedback that shapes product refinement. Concept products are introduced early to validate design direction. Direct interaction between engineers and specifiers accelerates innovation. Quiet Luxury: The New Definition of Premium Quiet luxury shifts focus from visual dominance to experiential excellence. Core principles: Appliances integrate seamlessly into architecture. Minimal visual disruption supports design continuity. Performance becomes more important than appearance. Acoustic comfort is essential—refrigeration operating around 38–39 dB. Luxury is defined by how appliances make life easier, not how they look. Invisible Induction and Architectural Integration SKS is exploring cooktop technology that disappears completely into the countertop. Implications: Cooking surfaces no longer interrupt architectural surfaces. Light-guided induction zones provide precision without visual clutter. Appliances transition from objects into embedded infrastructure. Product development includes multi-year concept validation cycles. The Rise of the “Technicurean” Consumer The Technicurean represents a growing demographic combining technological fluency with culinary passion. Characteristics: Values precision cooking and performance. Expects seamless integration with digital ecosystems. Prioritizes experiential quality over feature quantity. Younger luxury consumers are accelerating this shift. Purposeful AI: Technology That Anticipates Behavior AI is being applied to solve practical problems rather than simply introduce novelty. Examples: AI-powered refrigeration anticipates usage patterns and adjusts cooling. Oven cameras identify food and automatically adjust cooking parameters. Remote monitoring allows users to supervise cooking from anywhere. Automation reduces cognitive load and improves consistency. Applicable Link: LG ThinQ Precision and Performance as the Foundation of Luxury SKS emphasizes engineering performance alongside design integration. Examples: Induction ranges with 7,000-watt burners capable of boiling water in under a minute. Column refrigeration producing clear craft ice. Precision temperature management improves food preservation. Technology enhances outcomes, not just convenience. Collaborative Design as a Product Development Strategy Designers directly influence final product form and function. Process includes: Design collective consultations. Specifier surveys and feedback loops. Prototype testing and iteration cycles. Cabinet alignment, integration, and architectural consistency driven by designer input. Full Home Automation and the Appliance Ecosystem Appliances are becoming integrated nodes within larger home ecosystems. Capabilities include: Voice-controlled appliances. Integrated lighting, HVAC, and appliance automation. Recipe-driven automated cooking processes. Unified control across multiple home systems. The Invisible Kitchen: How Quiet Luxury and Behavioral Technology Are Redefining Appliance Design For decades, luxury appliances were designed to be seen. Professional-grade stainless steel, oversized handles, and bold visual presence signaled performance and status. But today, the most important innovation in the luxury kitchen may be its disappearance. Signature Kitchen Suite is helping lead a shift toward what it calls quiet luxury—a design philosophy where performance is paramount, but visibility is optional. The goal is no longer to showcase the appliance itself, but to integrate it so seamlessly into the architectural environment that it becomes invisible. This shift reflects a deeper evolution in how luxury is defined. True luxury is no longer about visual dominance. It's about effortlessness. Concepts like invisible induction cooktops illustrate this transformation. By placing induction elements beneath the countertop surface, cooking becomes fully integrated into the architecture. When inactive, the kitchen appears uninterrupted. When active, subtle lighting indicates where heat is applied. The appliance becomes infrastructure. This philosophy extends beyond aesthetics into performance and intelligence. Artificial intelligence is now being used to anticipate user behavior and improve outcomes. Refrigeration systems can monitor usage patterns and adjust cooling cycles to maintain temperature stability. Oven cameras can identify food and automatically adjust cooking settings. These technologies operate quietly, improving consistency without requiring intervention. Importantly, this innovation is not happening in isolation. Events like KBIS provide critical real-world validation. Designers, builders, and specifiers offer immediate feedback, allowing manufacturers to refine products before full release. This collaborative approach ensures that innovation aligns with how kitchens are actually designed and used. It also reflects the emergence of a new consumer profile: the Technicurean. This user values precision, connectivity, and design equally. They are comfortable with technology but expect it to serve a clear purpose. They prioritize performance and integration over novelty. For them, the kitchen is not simply a functional workspace—it is part of a larger lifestyle ecosystem. This shift is also generational. Younger homeowners have grown up with connected technology and expect seamless integration across devices. Appliances must function as part of a unified system rather than standalone tools. The ultimate goal is not to add complexity, but to remove friction. Automation, behavioral learning, and architectural integration all contribute to this objective. Appliances anticipate needs, simplify processes, and reduce cognitive load. They enhance experience without demanding attention. In this future, the most advanced appliances will not announce themselves. They will disappear. And in doing so, they will redefine luxury—not as something you see, but as something you feel.

#122Josh sits down with Brianne Harvey, founder of Break Bread Consulting and the newly launched Restaurant Resource, to unpack why so many restaurant teams underutilize the powerful tools they already pay for. Using the analogy of a brand-new iPhone being treated like an old Nokia, Brianne explains how operators often invest in sophisticated systems—from back-office platforms to combi ovens—only to use a fraction of their capabilities. They explore why tech adoption breaks down, how implementation requires ongoing training and reinforcement, and what it really takes to embed systems into daily operations without overwhelming teams.Brianne shares the story behind Restaurant Resource, a free, national directory built to help operators discover software, service providers, and suppliers without biased paywalls. She discusses Break Bread's focus on emerging multi-unit brands, the operational inflection point that happens between 10 and 50 locations, and the habits that consistently show up in the best scaling restaurant groups. The conversation also dives into AI—how Brianne uses it daily to triage email, automate workflows, and accelerate research, where it falls short, and why guardrails and critical thinking matter more than ever. Throughout, one theme remains clear: technology should support hospitality, not overshadow it. In the end, the artistry, taste, and human connection at the table are still what matter most.Timestamps04:05 Why Brianne Built Restaurant Resource09:03 Break Bread Consulting And The 10 To 50 Location Inflection Point14:37 What Restaurants Get Wrong About Tech Adoption18:39 Inventory, Back Office Tools, And Data Accuracy Challenges22:00 What The Best Scaling Restaurant Groups Do Differently26:47 Apicii, Complex Openings, And Operational Mindset28:13 How Brianne Uses AI In Daily Operations34:43 Where AI Is Headed In Restaurant Tech46:51 Guest-Facing AI And The Future Of Admin Roles50:11 What AI Can't Replace: Taste, Hospitality, And Relationships52:22 Brianne's Grilled Cheese And Memorable Meals59:06 Jose Andres, Recipe Systems, And Closing ThoughtsLinks and resources

The Alan Cox Show

The Alan Cox ShowSee omnystudio.com/listener for privacy information.

The TRICK to making crispy bacon in the oven.Keep the Wow Wednesday.Sam finishes a book he couldn't put down. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Patricia hosts her annual men's dinner on Southern Charm, and there's only minimal damage this time (although, still waiting to find out if Randy's replacement phone is still intact). Also, Salley is still hot for Craig, and Austin and Craig attempt to patch things up. To watch this recap on video, listen to our bonus episodes, and participate in live episode threads, go to Patreon.com/watchwhatcrappens. Find bonus episodes at patreon.com/watchwhatcrappens and follow us on Instagram @watchwhatcrappens @ronniekaram @benmandelker Hosted on Acast. See acast.com/privacy for more information.

Mens Room Question: Tell us about the epic fart

"Why isn't the bird seed in the garage?" Dianna shares a video of her children that both horrifies and delights Dan, Greg, Zas, and the Shipping Container. She also takes us through the biggest stories in the NFL before we relive Ryan Braun's urine accusations thanks to the unveiling of this year's HOF ballot newcomers. Learn more about your ad choices. Visit podcastchoices.com/adchoices