Podcasts about Pancetta

In Folge 150 von Null Sterne Deluxe feiern wir sechs Jahre Podcast und widmen uns einem Gericht, das genauso viel Leidenschaft entfacht wie italienische Familienessen: der Amatriciana. Ich erzähle euch, warum ich zunächst an diesem Rezept gescheitert bin, was Guanciale von Pancetta unterscheidet, warum Bucatini Drama statt Komfort sind – und wie eine einfache Pasta zur kulinarischen Identitätsfrage Italiens wurde. Dazu gibt's eine ganz persönliche Einordnung, warum diese Folge beinahe die letzte gewesen wäre. Eine emotionale, informative und sehr würzige Jubiläumsfolge.

If you'd like to Support the Podcast, you can buy Nikki and Michael a glass of wine and get a shoutout on a future episode!We're diving into the world of Vermentino! As spring unfolds, it's the perfect time to explore this refreshing white wine that's ready for its perfect pairing on your table! I'll catch you up on everything you need to know about this lesser know Italian white grape and then Michael and I turn traditional food and wine pairing on its head. Instead of picking a meal and then choosing a wine, we decided to go with the wine first – a concept we refer to as "wine first pairing".Then join Michael and I in our kitchen as we try an exciting new spring pasta recipe and see how all the flavors come together.We're talking about: What Vermentino is known for and what to expect in the glass Our delicious Sip Spotlight wine, 2023 Reeve Vermentino from Sonoma County and where to find itHow the temperature of the wine in your glass really does make a differenceLinks and Resources:Check out Reeve Winery and plan you wine tasting visit! Follow them on IGUntil their new 2024 vintage is available in May, you can find the Reeve Vermintino at Bottle Barn and through the Vivino ap.Here's the recipe for the delicious Pea, Pancetta and Broccolini PastaBe sure to top your pasta (and everything else) with our favorite red chili peppers from Burlap and Barrel. A collaboration with our good friend and James Beard finalist, Dan Richer. Checkout the highlight bubble on Nikki's Instagram, to see the delicious pairing!The wine that I make, Sollevato Sangiovese is available to be shipped to most US States. (Use the code PODLISTENER for 10% off.) It's a delicious, medium bodied, aromatic red wine that is perfect with pizza, pasta and your charcuterie spread!You also NEED some delicious California Olive Oil from our awesome sponsor American Olive Farmer. Use code SipWithNikki for $10 off your order!Please leave a RATING or a REVIEW (on your podcast listening platform), or thumbs up and subscribe (on YouTube!)Questions? Comments? Guest requests? nikki@sipwithnikki.com

The bold flavors of Southern Italy- anchovies, black olives, and pancetta- make this sauce a superb foil for simple roast turkey . This is also good on pasta and as a topping for pan-seared cauliflower. Or use it as you would Tapenade -as a dip or a spread for sandwiches and panini.

Cream, in this case, half-and-half, adds an ineffable, luxurious quality to any pasta sauce. It works its magic here in a simple, summery combination that is as pretty as it is comforting. A big bowl of this on a buffet table alongside a platter of roasted chicken or a selection of vegetable salads, a wonderful bread or two, a cut of cheese, and you have the makings of a feast. Another advantage: Both the pasta and the base of the sauce can be made in advance.

Vanessa Williams is a singer, actress and author born in Upstate New York. In 1983, she made history as the first African American woman to be crowned Miss America, an achievement that was overshadowed by racism and a media storm. Despite the controversy, Vanessa went on to carve out a celebrated career in entertainment. As a singer, she released 13 studio albums, earning multiple Grammy and Tony nominations. Beyond music, she is known for her iconic role as Wilhelmina Slater in Ugly Betty and is currently treading the boards as Miranda Priestly in The Devil Wears Prada musical in London's West End. Angela prepares a delicious tomato & vodka bucatini with crispy pancetta pangritata while Nick pours an Araldica Barbera D'Asti Superiore, recommended by the experts at Waitrose. Vanessa Williams brings some Hollywood glamour to the Dish table for our 100th episode. Our trio talks New York City takeaways, Vanessa shares her family's favourite pasta recipe and she explains how she and Stanley Tucci are connected IRL (in the real world). Find Angela's Christmas menu with Dishpatch, the restaurant meal kit experts, on Waitrose Entertaining. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.ukand she'll try to answer them in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

Seth, John and Aaron discuss their review experience with the Drew Estate Liga Privada Unico Serie Pancetta 2023 https://developingpalates.com/reviews/cigar-reviews/team-cigar-review-drew-estate-liga-privada-unico-serie-pancetta-2023/

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes. Hazan's famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers. Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms.MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

Episode 190  Sponsored by River Road Family Vineyards   Wine of the Day: Moshin Vineyards 2022 Rosé of Pinot Noir We were joined in the studio today by Liana, the newest member of the Wine Road Team! She helps out in our office and is our new point of contact for customers and Members alike. Hear about how she can help you out, and hear about what's coming up for Wine Road! Book of the Day: How to Taste: A Guide to Discovering Flavor & Savoring Life, By Mandy Naglich Fast Five Recipe: Lindsay Musco, Director of Business Development Visit Santa Rosa  Brussels Sprouts Salad  Brussels sprouts - cut in half, julienned, then blanched Toasted walnuts - chopped Bacon or Pancetta - chopped, cooked  Vinaigrette (She recommends Gerard's Champagne Vinaigrette) Garnished with Shaved parmesan  Served hot or cold as a side dish Pairs with Crisp white, unoaked chardonnay or Rosé Links:  Wine Road Winter WINEland River Road Family Vineyards and Winery Sponsor: River Road Family Vineyards and Winery Credits: The Wine Road podcast is mixed and mastered at
 Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Finalmente, e per la prima volta, in puntata abbiniamo in vino macerato.In puntata assaggeremo la ribolla macerata di Radikon.Attenzione però! Non una ribolla normale, ma la sua nuova selezione “Ribolla 3781” Venezia Giulia IGT 2007.E ci abbineremo una rana pescatrice con crema di vongole, pancetta, salicornia e lattuga di mare.[00:00:35] Il protagonista di oggi[00:02:03] Intervista a Sasha Radikon[00:12:02] Gli orange wine[00:14:17] L'abbinamento[00:18:24] L'analisi del vino[00:21:32] Il piatto[00:25:01] L'abbiamento parte II[00:27:49] Alternative al piatto?[00:29:09] Orange del nord e del sud[00:30:11] Alternative (secondo Marco)[00:30:48] Reperibilità[00:31:15] ConclusioniIl Vino lo Porto Io è realizzato da Runtime Radio insieme a Marco Barbetti (e talvolta anche con Gabriele Palermo).Venite sul nostro gruppo Telegram e interagite con noi e tutta la community:Telegram: https://t.me/ilvinoloportoioCi trovate su…Instagram: https://www.instagram.com/ilvinoloportoio_/Facebook: https://www.facebook.com/Il-Vino-lo-Porto-Io-103675074460079/Sito web: https://ilvinoloportoio.runtimeradio.itEmail: ilvinoloportoio@runtimeradio.itMarco Barbetti su Instagram: https://www.instagram.com/marcobarbet/Gabriele Palermo su Instagram: https://www.instagram.com/gabriele.palermo1978/Scarica l'app di Runtime per iOS:http://j.mp/runtApp

Vincent recalls his paella and how he will make it better. John is standing by to help. Quinno is standing by to eat. Usual roles. And remember, you cannot just follow the recipe. Good life advice.

Ma perché la birra fa venire la pancia? E soprattutto: siamo sicuri che sia vero? Io sono Gianpiero Kesten, per gli amici Jam. Mi trovi ogni giorno in onda su Radio Popolare e in podcast su Cose Molto Umane.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.For the last three years or so… starting towards the end of Covid, I have been privileged to dine often at Mary & Darren's house in Charleston, SC. Our weekly dinners, and our Friday supper-club, rotate between 4 different houses, each with different cooking styles of food and entertaining. Still, I have to say that going to Darren's always involves a culinary masterpiece. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Memorable meals always include extraordinary ingredients and produce sourced from local and out-of-state purveyors. I have eaten oysters with gin and caviar, percebes (also known as barnacles), a true delicacy from northern Spain, creamy veal lasagna, and perfectly cooked soft shell crabs, among many other delicacies. As a passionate -and fabulous- home cook, Darren's style is hearty, seriously correct, and authentic. It is all about the quality of ingredients, authentic cooking techniques, and lots of flavor. Mary and Darren are avid bikers…. and divide their time between Charleston, SC, and Ridgefield, Ct. While we talked in his kitchen, Darren made ravioli with mushrooms, pancetta, and peas in a light tomato and truffle sauce. From scratch. Yes, including the pasta. Here are my ten questions: * Why did you start to cook? I was born and raised in Kent, England, and there were no good restaurants where I lived with my parents. So, when I turned 15, I took over cooking on the weekends. My mother had a rotation of 4 roasts: chicken, beef, pork, and lamb, and I decided -with their blessing- that I would make those meals. Life improved. * How did you learn? I loved watching cooking shows: Keith Floyd, who had a tremendous amount of character and showcased French recipes, was always sipping wine and telling wondrous stories, and Ken Hom, a Chinese-American chef who did Asian cooking. So between those two and their books, I learned how to cook. I was also able to get the products necessary to make those meals. Ultimately, it was way less expensive than getting takeout every night. * Then, what happened? When I went to Oxford, I shared a flat with 5 girls and took over cooking during weekends. Able to source plenty of meats and game from the locals, I made all sorts of fabulous meals. We had parties every weekend (the five girls and their boyfriends), and our dinners soon became the most desirable invitation. * Do you love to entertain? Yes! and often. I do all the cooking!* What is the largest number of people you have cooked for? At Christmas, we are usually between 20 to 25 people. And my favorite thing to make is Beef Wellington. It has become our Christmas tradition. * And now? When I moved to the US, cooking was my way of relaxing. We have a vegetable garden in Connecticut, so I make seasonal sauces and pickles. During Covid, I started making pasta and bread from scratch. I have a pizza oven in Connecticut and am experimenting with all sorts of savory and sweet toppings. I turned to Barbara Lynch and The Pasta Grannies for inspiration and guidance. * I love that you have so many kitchen gadgets… what are your favorites? For pasta like ravioli or lasagna sheets, I use a simple machine that presses the pasta, and then I hand form the ravioli with a classic ravioli maker from Marcato. For tubular pasta, I use a pasta machine. For bread, I use a bread machine to make brioche and whole wheat bread. For pizza, you must have an oven that heats up to 800 degrees, so yes, a pizza oven is essential. No air fryer, though. Tried it and didn't like it at all! * Do you cook all the time? Every night? During the week, we eat very simply…. healthy, low-fat food and then splurge on weekends. * Is everything you cook made from scratch? Where do you shop? Absolutely not; I use jarred tomato sauce in the winter and rely on a few good-quality essentials. But I do prefer to buy locally and in season. Farmer's markets are great, and so are local purveyors. I also order meats from Allen Brothers, fish and shellfish from Browne Trading Company and Sopo Seafood. In Charleston, fish from Crosby Seafood and shrimp from Tarvin Seafood in Mt. Pleasant. * What is next? Any new culinary projects?I am now trying Thai and Indian cuisines. It is all about getting the right ingredients, fresh herbs, spices, and utensils, yes, more utensils! Thank you, Darren & Mary, for your wonderful hospitality and generosity! Ravioli with Mushrooms, Pancetta, and Peas in a Truffle Sauce. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Diary of a Serial Hostess is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Thank you for subscribing. Leave a comment or share this episode.

Angelo Colagrossi - in Comedykreisen auch bekannt als Herr Blunagalli - hat ein typisches Autorenproblem: sein Verlag wartet ungeduldig auf das längst überfällige Manuskript, aber Herrn Colagrossi hemmt eine Schreibblockade. Liegt es an der Trennung von seinem langjährigen Lebensgefährten? Oder an einer heißen Affäre? Der Verleger weiß jedoch Rat und schickt seinen Autor auf eine Kreuzfahrt entlang der italienischen Mittelmeerküste, auf der er Lesungen für sein letztes Buch geben und gleichzeitig konzentriert das neue Manuskript – ein autobiografisches Kochbuch – fertig schreiben soll. Aber so einfach funktioniert das nicht, denn die Ablenkungen sind vielfältig: Wie soll einer sich auf Tante Antonias großartige Kompositionen aus eingelegten Kapern, Pancetta, Schwertfischcarpaccio und Pecorino konzentrieren, wenn Reinhard und Silvio, die vorwitzigen inneren Stimmen der deutschen und italienischen Seele von Angelo Colagrossi, unablässig ihre vorwitzigen Kommentare hinausposaunen? Angelo Colagrossi hat mit seinem neuen Roman einen temporeichen Ritt durch Dialekte, Charaktere und Nationalitäten geschrieben, der unterhält, Spaß macht und ein Feuerwerk an Situationskomik bietet. Bellissimo!

Chef Omar Tate has spent the last few years building a grocery cafe in West Philadelphia that reimagines the corner store. He tells us how he interprets Black culinary traditions with menu items like hoagies and black-eyed pea scrapple, and why he thinks our neighborhoods no longer feel like communities. Plus, mixologist Neal Bodenheimer shares cocktails from New Orleans, J. Kenji López-Alt offers a new way to use leftover scallions, and we make gnocchi out of flour, not potatoes.Get the recipe for Gnocchi di Farina with Pancetta and Garlic here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. This episode is sponsored by BetterHelp. Give online therapy a try at betterhelp.com/milk and get on your way to being your best self. Hosted on Acast. See acast.com/privacy for more information.

Que tal um jantar a dois, com a companheira ou o companheiro? Pode ser uma boa ideia para a noite deste sábado. Nesta edição do CBN e as Dicas do Chef, Juarez Campos explica como fazer um delicioso spaghetti com camarões, abobrinha e pancetta. Deu água na boca só de pensar. Vamos aprender a fazer o prato?

With the family away for the weekend, Ree can cook and eat all the food she really loves.Below are the recipes used in today's episode:Bruschetta:https://www.foodnetwork.com/recipes/ree-drummond/bruschetta-recipe-2120111Pasta with Pancetta and Leeks:https://www.foodnetwork.com/recipes/ree-drummond/pasta-with-pancetta-and-leeks-recipe-2108801Gazpacho:https://www.foodnetwork.com/recipes/ree-drummond/gazpacho-recipe-2108797Lazy Chiles Rellenos:https://www.foodnetwork.com/recipes/ree-drummond/lazy-chiles-rellenos-recipe-2108634On The Pioneer Woman, Ree Drummond shares her comforting home cooking from her kitchen on the ranch. With direct audio from her hit Food Network TV show, you can now enjoy Ree's company as she cooks up meals for every occasion, from last-minute family suppers to elegant celebrations. For even more recipes head to discovery+ and stream full episodes of The Pioneer Woman on discovery+. Head to discoveryplus.com/pioneerwoman to start your 7-day free trial today. Terms apply.

Dr. Don and Professor Ben talk about the risks from eating pancetta bacon stored for 2 months at 36 °F. Dr. Don - not risky

Email Us Here: Disturbinglypragmatic@gmail.comWhere To Find Us!:  Disturbingly Pragmatic Link Tree! Visit Our New Patreon! This Episode has EVERYTHING!It's got:Charm!Smiling AND Farting!We've Been Recording for Over a Year!Can of Salty Meats!Balls Hot Walks!Pancetta Meats!Searching Refrigerators Whilst High!He Didn't Eat the Pancetta...He Couldn't Have!He Did!Hard to Open Packaging!Moist Hands!Pancetta and Crackers! Yummy!Paul's Pancetta Leg!Paul Loves Salty Meats Over Dave!Dave Loves Chicken Skin!Dave Also Loves His Smart Sweets Diabetes Candy!Copy/Paste Error Leads to Homebuyer Getting Whole Neighbourhood!Sparks, Nevada!WTF is Recordation?Long Nail Bum Wiping!We Love "Ghost Whisperer"!"Charmed" Crossover Actors!"Bones"!Bone-Jour!Joann's Fabrics!Zellers' Second Coming!Canadian Accents!Cedar Point Ferris Wheel Sexy Times!Hard Left Turns!Kids with Cell Phones!Magazines Have ISSUES, Not Episodes!Maxim Magazine Collections!Child Star Horrors!Diabetes Eyesight!Dave Guests on "Sequel Pitch" Podcast!Sexy British Accents!Disney Tried to Trademark Día de los Muertos (Not Cinco de Mayo)!Episode Links (In Order):Copy/Paste Error Leads to Homebuyer Getting Whole Neighbourhood!Hudson's Bay Co., Bringing Zellers Back!Cedar Point Ferris Wheel Sexy Times!Dave's 14-Year-Old Sean Astin Fantasy!Jennette McCurdy is Glad Her Mom Died!Dan Schneider Is Allegedly Incredibly Gross!Bobby Driscoll!Sequel Pitch Podcast!Dave's Episode on Sequel Pitch! Disney Tried to Trademark Día de los Muertos! MUSIC CREDIT!Opening Music Graciously Supplied By: https://audionautix.com/ 

Tutti cuochi provetti dietro davanti alla TV.Ci sono cascato anche io questa volta. Ma solo per un attimo.Monkeys Spinning Monkeys by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4071-monkeys-spinning-monkeysLicense: https://filmmusic.io/standard-license

Tra Piemonte, Lombardia ed Emilia c'è un luogo dove convivono vini deliziosi, sapiente tradizione di pasta fresca e antica arte norcina. Oggi Mangia come parli porta gli ascoltatori ad assaggiare le prelibatezze dei Colli Piacentini. Il viaggio inizia dalla casa di una famosa piacentina, Barbara Chiappini, fiera delle sue origini e anche della sua cucina. Restiamo a Piacenza con gli studenti dell'alberghiero "Marcora-Raineri" che ci raccontano la ricetta dei Pisarei e faso'. Da Piacenza inoltriamoci davvero tra le valli prendendo la Strada Provinciale 11: in venticinque minuti saremo a Bilegno, frazione di Borgonovo Val Tidone, dove è nata e cresciuta Isa Mazzocchi, chef del ristorante stellato "La Palta". Gorgonzola DOP, in aumento export e produzione: una buona notizia per uno dei nostri formaggi piùà apprezzati in tutto il mondo. Commentiamo questi dati con Antonio Auricchio, presidente Consorzio Tutela del Formaggio Gorgonzola Dop e presidente AFIDOP . Non potevamo chiudere questo viaggio senza assaggiare i tre pezzi grossi dei Colli Piacentini: Coppa, Pancetta e Salame per tutti! Ce li racconta Roberto Belli, direttore del Consorzio Tutela Salumi Piacentini .

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee   Connect for FREE! The Friday Newsletter | Daily Gardener Community   Historical Events 1743 Birth of Joseph Banks (books about this person), English naturalist, botanist, and patron of the natural sciences. Joseph is best known for his study of Australian flora and fauna as the botanist on board the Endeavor with Captain James Cook. Before returning to England, Cook worried the Endeavor wouldn't make it around the Cape of Good Hope. In a fateful decision, Cook brought the ship to Batavia, a Dutch colony, to fortify his boat. Batavia was rife with malaria and dysentery. As a result, Cook lost 38 crewmembers. Joseph and fellow botanist, Daniel Solander, became gravely ill but managed to survive. Even as they battled back from illness, they still went out to collect specimens. As gardeners, we owe a great debt to Joseph. When he returned to England, Joseph Banks advised George III on creating the Royal Botanic Garden, Kew. And, in 1778, when Linnaeus died, Joseph acted with haste to buy Linnaeus's belongings on behalf of the Linnaeus Society. When the king of Sweden realized Linnaeus' legacy was no longer in the country, he sent a fast ship to pursue the precious cargo. But Joseph was too quick, and that's how Linnaeus's collection came to reside in London at the Linnaeus Society's Burlington House and not in Sweden. Earlier this month, there was breaking news that the HMS Endeavor was discovered lying at the bottom of the Newport Harbour in the United States. In 1778, 35 years after the Endeavor brought Joseph Banks and Captain Cook to Australia, the ship was sold. HMS Endeavor was renamed Lord Sandwich, and then during the Revolutionary War, the British deliberately sunk her off the coast of Rhode Island.   1955 Birth of Steve Jobs (books about this person), founder of Apple. A lover of simplicity and elegance, Steve once said, The most sublime thing I've ever seen are the gardens around Kyoto.   To Steve, the ultimate Kyoto garden was the Saiho-ji ("Sy-ho-jee") - and most people would agree with him. The dream-like Saiho-ji garden was created by a Zen priest, poet, calligrapher, and gardener named Muso Soseki ("MOO-so SO-sec-key") in the 14th century during the Kamakura ("Comma-COOR-rah") Period. The Saiho-ji Temple is affectionately called koke-dera or the Moss Temple - a reference to the over 120 moss species found in the garden. Steve Jobs wasn't the only celebrity to find zen at Saiho-ji - David Bowie was also a huge fan. And when it comes to design, there's a Steve Jobs quote that garden designers should pay attention to, and it goes like this: Design is a funny word.  Some people think design means how it looks.  But... if you dig deeper, it's really how it works.   1963 On this day, The Anniston Star out of Anniston, Alabama, published a little retrospective on the adventures of Joseph Rock, the great Austrian-American botanist, and explorer, who had passed away almost three months earlier in Honolulu at 79. Joseph was born in Austria but ended up immigrating to the United States and eventually settled in Hawaii, where he was beloved. He became Hawaii's first official botanist. Before he died, the University of Hawaii granted Joseph an honorary doctor of Science degree. In addition to plants, Joseph had a knack for languages. He cataloged and transcribed Chinese manuscripts and wrote a dictionary of one of the tribal languages. He had an enormous intellect and was multi-talented. In addition to being a botanist, he was a linguist. He was also regarded as a world-expert cartographer, ornithologist, and anthropologist. From a gardening standpoint, Joseph Rock introduced blight-resistant Chestnut trees to America. He also brought us more than 700 species of rhododendron. Some of his original rhododendron seeds were successfully grown in the Golden Gate Park in San Francisco. Joseph spent much of his adult life - more than 20 years - in southwestern China. There were many instances where he was the first explorer to enter many of the locations he visited. Joseph became so embedded in the country that there were many times that his counterparts in other parts of the world thought that he might have died in the Tibetan or Yunnan ("YOU-nan") mountains. And so it was on this day that The Anniston Star shared a few of Joseph's most hair-raising adventures, including this little story called Night Amid Coffins. Two of Dr. Rock's expeditions (1923-24 and 1927-30) were sponsored by the National Geographic Society. Reporting on the first of these in September 1925. National Geographic Magazine. Rock [was] trapped by bandits in the funeral chamber of an old temple in a small settlement north of Yunnanfu. While the small army he had hired for protection kept the brigands at bay, the explorer (Rock) sat amid coffins, with two .45 caliber pistols (one in each hand), and his precious plant collection nearby. By morning, the bandits had disappeared, though Dr. Rock noticed several heads hanging from poles outside the village.   Grow That Garden Library™ Book Recommendation Claudia Roden's Mediterranean by Claudia Roden This book came out late in 2021, and the subtitle is Treasured Recipes from a Lifetime of Travel. A legendary cookbook writer, anthropologist, and regional cuisine expert, Claudia Roden ("Roe-din") began traveling the Mediterannean when her kids left home. She traveled extensively through the area and fell in love with Mediterranean food. And in this book, Mediterranean means favorites from France, Greece, Spain, Egypt, Turkey, and Morocco. Claudia knows the slight differences that make the flavors of these regions. Listen to how the ingredients - like herbs, vegetables, and citrus - get used in different places. Claudia writes: Despite the similarities, there are distinct differences. Where the French use cognac, Sicilians use Marsala, and Spaniards sherry. Where Italians use mozzarella, Parmesan, pecorino or ricotta; the French use goat cheese or Gruyère ("groo-yair"), and the Greeks Turks Lebanese and Egyptians use feta or halloumi ("huh-loo-mee"). Where an Egyptian or Syrian would use ground almonds or pine nuts in a sauce, a Turk uses walnuts. Crème fraîche is used in France, where yogurt and buffalo-milk cream are used in the eastern Mediterranean. In the northern Mediterranean, the flavors are of herbs that gow wild; in the eastern and southern Mediterranean, they are of spices, flower waters, and molasses. In Turkey they flavor their meats with cinnamon and allspice, in Morocco they use cumin, saffron, cinnamon, and ginger. While a fish soup in the French Midi includes orange zest and saffron, in Tunisia it will have cumin, paprika, cayenne, and cilantro leaves. It's as if the common language of the Mediterranean is spoken in myriad dialects.   Claudia grew up in Egypt. She was born there in 1936. She also spent lots of time with extended family in France and Spain. The cookbook shares some of her personal stories as well. Claudia's dishes are a little bit of everything - simple to sophisticated. But the recipes take center stage and speak for themselves - magnified by spectacular photography. Recipes range the gamut from appetizers to desserts and include: Focaccia Tapenade Fresh Goat Cheese with Herbs and Olives Roasted Cheese Polenta Cubes Green Olive, Walnut, and Pomegranate Salad Yogurt Soup with Orzo and Chickpeas (Perfect For Summer!) Hot Chilled Cream of Beet and Yogurt Soup Citrus Salad with Greens Winter Arugula with Pancetta and Grapes Roasted Celery Root Sweet Potato and Carrot with Tarragon Vinaigrette, Potato Omelette Chicken with Grapes Chicken with Apricots and Pistachios This book is 320 pages of what Josep Pla called cooking: the Landscape in a saucepan You can get a copy of Claudia Roden's Mediterranean by Claudia Roden and support the show using the Amazon link in today's show notes for $25.   Botanic Spark 1749 Birth of Mary Eleanor Bowes (books about this person), English Countess of Strathmore, grandmother of John Bowes, and ancestor to the late Queen Mother. After her father died when she was 11, she became the wealthiest and most educated woman in England. After the death of her first husband, she was tricked into marrying a man who abused her nearly to death more than once. But before this torturous time in her life, she loved learning, she loved collecting, and she loved botany. Her father created an amazon garden at the family's beloved Gibside estate in Northumberland. For Lady Eleanor, botany was not only a genuine passion but a way to stay connected to her father and his legacy. Lady Eleanor was very interested in plant exploration and the latest plant discoveries. She had hothouses installed at Gibside and at Stanley House in London near the Chelsea Physick Garden. She hired the Scottish botanist, William Paterson, to collect plants on Cape of Good Hope in South Africa during four expeditions between 1777 and 1779. Lady Eleanor came up with some unique ways to showcase her love of botany. Around 1780, she commissioned an extraordinary mahogany botany cabinet that featured long drawers on the side of the cabinet for dry specimens and live specimens. The side of the cabinet flipped down to create a little desktop and to make it possible to access the drawers. The front of the cabinet was adorned with holly swags and seven medallions with the heads of great men like Shakespeare, Theophrastus, and Alexander Pope. The cabinet also had a bottom shelf that would have had a lead-lined tray for plants. The lead-lined legs of the cabinet had taps and would have held water. The water could have been used for the live plants sitting on the tray or perhaps the humidity somehow helped preserve the dried specimens. Obviously, the combination of water and wood never works well, but nonetheless, that was the original design idea. Up until the 1850s, the cabinet was known to hold some of her most prized herbarium specimens, but after Lady Eleanor's death, they were lost to time when the cabinet was sold. The other unique botanical element Lady Eleanor enjoyed was an adorable little plant theatre at Gibside. The theater was essentially a little alcove or niche recessed into the brick wall that wrapped around the garden. The niche was then filled with prized potted plants. Today there is an adorable pale blue painted wooden frame around the alcove with the words "Plant Theatre "written across the top of the frame. During her disastrous and tortured second marriage, which lasted for nearly a decade, Lady Eleanor was forced to give up her botanical endeavors and almost everything she enjoyed in life. In the end, one of her maids helped her escape her husband. Lady Eleanor became the first woman to keep her property after divorce. Shortly thereafter, she signed her properties over to her eldest son - including her most precious possession: her beloved Gibside and its garden - her father's legacy.   Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

Gli aggiornamenti sul mercato indicano che c'è sofferenza, ma l'italiano guarda alle previsioni con le convinzioni solite in termini di delizia e comprensione dei grafici ottomani nel mentre ... boh!

Recently, PK Subban's little brother, Jordan, was racially taunted during an ECHL game. The matchup was between the South Carolina Stingrays and Jacksonville Iceman. Jacob Panetta (Iceman) seemed to have made a "monkey type" racial gesture towards Subban, and the story started to spread like wildfire. There's so much aspects of this story that I covered in today's episode.Support Us By Supporting Our Sponsors!BetOnline AG: There is only 1 place that has you covered and 1 place we trust. Betonline.ag! Sign up today for a free account at betonline.ag and use that promocode: LOCKEDON for your 50% welcome bonus. Built Bar: Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKED15,” and you'll get 15% off your next order. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Recently, PK Subban's little brother, Jordan, was racially taunted during an ECHL game. The matchup was between the South Carolina Stingrays and Jacksonville Iceman. Jacob Panetta (Iceman) seemed to have made a "monkey type" racial gesture towards Subban, and the story started to spread like wildfire. There's so much aspects of this story that I covered in today's episode. Support Us By Supporting Our Sponsors! BetOnline AG: There is only 1 place that has you covered and 1 place we trust. Betonline.ag! Sign up today for a free account at betonline.ag and use that promocode: LOCKEDON for your 50% welcome bonus.  Built Bar: Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKED15,” and you'll get 15% off your next order. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Join us in this episode to hear more about the true cuisine of Italy by going over some unexpected Italian dishes, such as Mostarda, Bagna Cauda, Prosciutto and Cantaloupe, as well as evidence of many dishes wrongly labeled as "non-authentic" that are eaten daily all around the Peninsula, like Spaghetti alla Bolognese, Gnocchi al Pesto, Lasagne al Pesto, Carbonara with Pancetta, and Strawberry Tiramisu.

Cal Peternell is the New York Times bestselling author of Twelve Recipes, A Recipe for Cooking, and Almonds, Anchovies, and Pancetta. His newest book is Burnt Toast and Other Disasters, a guide for making things better. Cal's drive to teach people the pleasure and satisfaction to be found cooking at home led him to co-create the Cooking By Ear podcast. Before that, Cal was the chef at Alice Waters' influential Chez Panisse for over twenty years. Cal grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. He and his wife, the artist Kathleen Henderson, have three kids and live in the San Francisco Bay Area. Burnt Toast and other disasters is available on Amazon and elsewhere. https://www.amazon.com/Burnt-Toast-Other-Disasters-Fabulous/dp/0062986740 Cal's book 12 Recipes is also available https://www.amazon.com/Twelve-Recipes-Cal-Peternell/dp/0062270303/ref=pd_lpo_1?pd_rd_i=0062270303&psc=1 Ca's book "A recipe " is also available https://www.amazon.com/Recipe-Cooking-Cal-Peternell/dp/0062427865/ref=pd_bxgy_img_1/132-3275390-1470749?pd_rd_w=0V2RH&pf_rd_p=c64372fa-c41c-422e-990d-9e034f73989b&pf_rd_r=3ME8A26G5Y3YBBRZYM5C&pd_rd_r=51dc230c-2e46-4c00-b1f1-668657ff8659&pd_rd_wg=mpb8y&pd_rd_i=0062427865&psc=1 _________________ If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

La parola per incoraggiare la tua vita è PANCETTA, quella che doveva donare un maialino per aiutare un ristorante.

Autorenproblem: sein Verlag wartet ungeduldig auf das längst überfällige Manuskript, aber Herrn Colagrossi hemmt eine Schreibblockade. Liegt es an der Trennung von seinem langjährigen Lebensgefährten? Oder an einer heißen Affäre? Der Verleger weiß jedoch Rat und schickt seinen Autor auf eine Kreuzfahrt entlang der italienischen Mittelmeerküste, auf der er Lesungen für sein letztes Buch geben und gleichzeitig konzentriert das neue Manuskript – ein autobiografisches Kochbuch – fertig schreiben soll. Aber so einfach funktioniert das nicht, denn die Ablenkungen sind vielfältig: Wie soll einer sich auf Tante Antonias großartige Kompositionen aus eingelegten Kapern, Pancetta, Schwertfischcarpaccio und Pecorino konzentrieren, wenn Reinhard und Silvio, die vorwitzigen inneren Stimmen der deutschen und italienischen Seele von Angelo Colagrossi, unablässig ihre vorwitzigen Kommentare hinausposaunen? Angelo Colagrossi hat mit seinem neuen Roman einen temporeichen Ritt durch Dialekte, Charaktere und Nationalitäten geschrieben, der unterhält, Spaß macht und ein Feuerwerk an Situationskomik bietet. Bellissimo!

Angelo Colagrossi - in Comedykreisen auch bekannt als Herr Blunagalli - hat ein typisches Autorenproblem: sein Verlag wartet ungeduldig auf das längst überfällige Manuskript, aber Herrn Colagrossi hemmt eine Schreibblockade. Liegt es an der Trennung von seinem langjährigen Lebensgefährten? Oder an einer heißen Affäre? Der Verleger weiß jedoch Rat und schickt seinen Autor auf eine Kreuzfahrt entlang der italienischen Mittelmeerküste, auf der er Lesungen für sein letztes Buch geben und gleichzeitig konzentriert das neue Manuskript – ein autobiografisches Kochbuch – fertig schreiben soll. Aber so einfach funktioniert das nicht, denn die Ablenkungen sind vielfältig: Wie soll einer sich auf Tante Antonias großartige Kompositionen aus eingelegten Kapern, Pancetta, Schwertfischcarpaccio und Pecorino konzentrieren, wenn Reinhard und Silvio, die vorwitzigen inneren Stimmen der deutschen und italienischen Seele von Angelo Colagrossi, unablässig ihre vorwitzigen Kommentare hinausposaunen? Angelo Colagrossi hat mit seinem neuen Roman einen temporeichen Ritt durch Dialekte, Charaktere und Nationalitäten geschrieben, der unterhält, Spaß macht und ein Feuerwerk an Situationskomik bietet. Bellissimo! Interview mit Angelo Colagrossi:

Ai microfoni di Laura Basile, nella mattinata di martedì 1 giugno, è tornato Marco Tavaglione, osteopata e personal trainer. In questo nuovo appuntamento de Le Pillole del Tava abbiamo parlato delle cause della tendenza ad accumulare grasso addominale. Il grasso è una fonte di energia per il nostro corpo, ma quello in eccesso può causare una serie di problemi e patologie. La tendenza a ingrassare - e ad accumulare la così detta "pancetta" - si innesca da bambini. Infatti, tendenzialmente è più facile ingrassare da adulti se già da piccoli si è stati in sovrappeso.

If you listen to nothing else on this one, Liz's recent bout at Wrigley Field is worth your time and attention. Also, Carmen & Liz put their first official LOTM stamp on a popular phrase, talk bars that are cancelled, and plug their upcoming crossover episode with 'Attention-Seeking Behavior'!

La desgarradora historia de Junko Furuta y Pao nos da datos sobre la Ouija! --- Send in a voice message: https://anchor.fm/nanaraspodcast/message

The main crew casts again! We discuss the Icemageddon, the Covid Relief bill, and the script for Queen and Slim. The post 3FifsPodcast 146 – Icemageddon in a Pancetta appeared first on Three Fifs Podcast.

It's Britney, bitch. Check out the new cover art by @thesirencharm on Instagram! kenyan woman's startup recycles plastic into bricks that are stronger than concrete https://www.designboom.com/technology/gjenge-makers-recycled-plastic-bricks-kenya-02-08-2021/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

As it's been a while, in order to catch up with you all, I decided to share lessons, realisations & truths from 2020. Some of these were painful to learn but I'm sure they'll resonate with you in some way. Grab a drink and dive in!

Continue this podcast journey with Michaela, Carly and Taylor as they try new ways of recording audio (not great) and mess around with editing (also not great). We start off this episode strong with Tay calling Car out for her encounter with the Scorpio and transition into discussing all things to deal with living through a Panorama. For those of you surviving through this Pandora, we feel for you and send good vibes to you. We hope everyone (except for anti-maskers) has a great week. Do your part to end this Pancetta! We also do not own the rights to the bomb remix featured in this pod episode

Mix #1Los Darts / El despertar / El Palmas MusicElia y Elizabeth / Cae la lluvia / Vampi SoulMichel Magne / Bach anale / CarrèreRocky Marsiano / Moleza / Rocky Marsiano Fier d'être dijonnais : big up à Magali Baracco et son affiche pour le Tribu Festival 2020, #8 du TOPAFF (le classement des 100 meilleures affiches de festival du site Konbini) http://www.konbini.com/fr/musique/les-100-plus-belles-affiches-des-festivals-francais-en-2020/Gordon Koang / Mal mi goa (Ginoli remix) / Music In Exile Mix #2Sulette / P'tit courage (Souleance rework) / Pura Vida SoundsVoilaaa feat. Pat Kalla / Water no get enemy / FavoriteParbleu / Atlas / PeriodicaSpare The Cradle / Disco / Abrigolx L'info du 20h : une vieille k7 de Radiohead d'avant Pablo Honey, ça vaut vraiment plus cher que la mixtape que j'avais bricolé pour la boum chez Caroline en 3ème ?Orchestra Of The Swan / Pyramid song / Signum Classics Mix #3Djurdica Barlovic / Himna suncu / JugotonMaster Plan / Pushin' too hard (Gerd Janson Mega mix) / Running Back Le Burger de la Vie : un délice de saison avec le Burger au Brézain (Charolais 150g, Brézain, Buns aux graines de courge, Oignons rouge, Betterave Chioggia, Chips de Pancetta, Mayo au Porto et au cumin, Salade)Kool & The Gang / Raw hamburger / De-Lite Le morceau de fin spéciale désinfection de studioGolden Bug & The Limiñanas / Variation sur 3 bancs (Pilooski Massane Love remix) / La Belle

Bacon, amiright? But have things gone too far? Next thing you know we'll be making IPAs out of pancetta and sourdough out of the grease. Chris and Phil discuss America's love affair with bacon and where to draw the line.

Radio Novan Aamussa ihmetellään, miksi darrat iskevät nykyään niin kovaa. Bon Jovin asuntokin olisi nyt myynnissä, joko tiimin ostohousut on jalassa? Lumenpudottajat herättävät arvostusta ja onhan mukana myös viikonlopun ruokavinkki. Kuuntele parhaat palat tästä!

Saviez-vous qu’il existe non pas 4 mais 72 saisons au Japon ? Les mouvements du temps opèrent une forme de fascination proche de l’addiction. Il en va des haïkus – ces poèmes très brefs tous attachés – dont la contrainte est d’être toujours rattachés à une saison, comme il y va des fleurs et des fruits, du vivant, évoluant principalement au gré de 3 saisons : ce qui court (Hashiri), fleurit (Sakari), laisse l’empreinte de ses vagues (Nagori). Nagori est l’expression de cette nostalgie de la saison qui vient de nous quitter, sorte de « saudade à la japonaise » qui, toutefois, porte en elle le bonheur d’avoir vécu ce moment, la tendresse du souvenir, sans tristesse, et avec la conscience que les saisons reviendront. Mais, au juste, de quoi parle-t-on quand on parle de saison ? Nous qui vivons sous des latitudes bien différentes. Quelles saisons pour un fruit ? Quelle saison pour un amour, quelle saison pour l’Homme et la vie ? Avec Ryoko Sekiguchi, poète, écrivain et traductrice. Nagori, édité chez P.O.L. Ryoko Sekiguchi est également l’auteure de Sentir, publié en janvier 2021 aux éditions Jean Boite, Du curry japonais en 10 recettes aux éditions de l’épure, livre écrit avec la complicité des épices Roellinger. Pour aller plus loin Haïku. Très court poème très codifié, systématiquement attaché à une saison. Le mezze libanais : anthropologie d’un savoir culinaire de Aïda Kanafani-Zahar Momies et pots de confiture – méthode de momification et conservation de la nourriture en Italie. De Ryoko Sekiguchi, thème de sa résidence à la Villa Medicis à Rome. The last leaf de O.Henry Le dîner des 100 ingrédients Le menu : Amuses-bouches : noix à la ricotta, salade de carottes marocaines, tomates au romarin, olives frites, crostini au curry fumé. Veloutés : concombre et huile de courge. Poivron rouge et tomate. Salades : variation de salade de fruits. Fraise et cerise. Abricot, mozzarella et basilic. Mangue, carotte et gingembre. Poulet à la « vitello tonato » et poire. Salade d’aubergines cuites et en purée. Poissons : Anchois à la panzanella. Salade de calamars frits. Carpaccio de daurade. Salade de fenouil au Yuzukoshô Friture : Sauge. Fleurs de courgette à la ricotta. Asperges. Aliments fumés : Noix, amandes, œufs, foie. Viandes : Canard à la japonaise. Pancetta à l’okinawaïenne. Polpette aux feuilles de citronnier. Manzo mainé au marc de saké. Apserge au Katsuibushi, couscous aux fruits de mer, riz à l’iranienne (aneth). Fromage : Accompagnés de gelée de passito et de mostarda di père. Sgroppino. Desserts : assortiment de gelées (alcool de kaki, alcool de grenade café, citron), melon mariné au Capari, cédrat d’amalfi confit, raison givré. Glace au romarin, glace à l’orange amère, Pastèque enrobée de lait de coco. L’ingrédient et l’ustensile de Ryoko Sekiguchi L’ustensile est une râpe pour bonite séchée, Katsuobushi. Et l’ingrédient, les prunes salées (umeboshis) de sa mère. Musiques Here comes the sun – The Beatles La chanson d’Hélène - Michel Piccoli et Romy Schneider – dans Les choses de la vie, de Claude Sautet. Comme jamais dans une seule saison, jamais dans une seule séparation. Quand on pense au temps de chaque produit, la vie est plus riche. Penser à la saison c’est aussi penser à la vie de ce produit, imaginer sentir le chant des oliviers, sentir l’odeur des feuilles... La recette : Gelée de fruits tombés de la branche. Le Kaki est l’un de ces fruits. Récolté en hiver, on dit qu’il doit avoir gelé pour être à maturité, et s’associe naturellement avec les autres fruits de la saison.

Support the podkitchen on patreon! https://www.patreon.com/BraisedBits Show rundown: 00:00-00:26: Jesse reads an ad for new sponsor Purellen Degeneres 00:40-2:00 Lance turns into the Chicago Bulls announcer from the 90s. Jesse runs through the Braised Bits tunnel chest-bumping the Braiserbacks as the chefs get ready to Jazzercise in 2021. Lance is excited about this depressing part of the year. 2:00-5:40 The chefs think about going to a Renaissance Fair, Jesse extol-house cookies the virtues of meditating. The chefs shout-out Top Braiserback Mr. October for his tremendous recent contributions to the podkitchen. 5:40-12:00 Jesse and Lance plug ugly the patreon and wonder for the 1,000th time how podcasts that spend most of the episode telling you to subscribe to their patreon and leave a review are remotely successful. Lance recommends Jesse goes to an ear doctor, and gives him the hearing test from 4th grade. 12:00-25:30 Lance shares his highlight of cooking French Onion soup and Pancetta Call Saul. Jesse celebrates the Podfather's 29th birthday and gives us the inside scoop jackson on duraflame logs. 25:30-1:07:30: The chefs get out their umbrellas as the flood the airwaves with their top 9 foods to have on a rainy day 1:07:30-1:13:44: Kate shares her LPP's of Lance's Top 9, and Phil Jackson predicts Jesse's Top 9 while getting some constructive criticism on his promising prose 1:13:44-1:14:49 Lance reads an ad for UberPetes 1:14:50-1:27:20: Lance strolls into the questionable at best segment fired up about parents' stroller tactics in New York City. Jesse's face time for this segment finds him rejecting the idea of spontaneous face time calls. 1:27:20-Close: The chefs bring in the closer, but not before an extensive honey mustard ranch dressing down of social media incentives.

Ingrédients : Pancetta taillée en petits morceaux Oignon, ail Légumes de saison coupés en tous petits cubes de la même taille, cela peut-être : carotte, brocoli, céleri branche, celeri rave, potimarron, chou, poireaux, navet, tomate, haricot vert, petit pois, courgette, Bouillon 1 croute de parmesan coupé en petits morceaux PAS DE SEL Haricots blancs en boite égouttés ou fèves trempées et cuites à part Petites pâtes pour la soupe

Our Moderator Libby gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in our Weekly Baste Segment. This week we discuss airplane food, lobsters getting high, Russ & Daughter's, East Coast vs. West Coast chefs and The Maillard Reaction Segment opens the floor for each panelist to give an opinion about a question that is relevant to the current week. The show is rounded out by two special guests, Cal Peternell and Rob McKeown. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting from the School of Visual Arts in New York City. While living in Italy with his wife, artist Kathleen Henderson, Cal was inspired to pursue a cooking career. After working at various acclaimed restaurants in San Francisco and Boston, including BIX, Loretta Keller's Bizou, Lydia Shire's BIBA, and Chris Schlesinger's the Blue Room, he landed at Alice Waters' Chez Panisse. Since leaving the kitchen, Cal started a podcast called Cooking By Ear, which encourages listeners to cook along and features exciting kitchen guests and he just published his third cookbook, Almonds, Anchovies and Pancetta. Cal and his wife have three sons and live in the Bay Area. Rob McKeown is a journalist, scholar and designer based in Ottawa and Florida. The Main Course O.G. is powered by Simplecast.

Fergus Craig is joined by Dave Watson to discuss the game against Huddersfield on the easter weekend and look ahead to the game against Leicester in the League. Newcastle Natter is backed for the season by Ladbrokes. Check out the latest offers and odds at bet.newcastlepodcast.com newcastlepodcast.com @newcastlenatter Produced by Paul Myers and Mike Leigh Engineered by Oli Slack A Playback Media Production playbackmedia.co.uk Copyright 2018 Playback Media Ltd - playbackmedia.co.uk/copyright Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information. Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy New Year, almost! This week's episode of How Was Your Week is completely wonderful. There is only one guest on the show, because that is all you and I need. The great and powerful HUNTER BELL joins us to talk about his creative process when crafting works such as [TITLE OF SHOW], NOW. HERE. THIS. and SILENCE! THE MUSICAL, the puppet-lined path he could have taken in his career, and which Rattlesnake-themed garbage shows are on his DVR. Also, fleeting Julie-reviews of SILVER LININGS PLAYBOOK, LES MIZ, THE GUILT TRIP, ZERO DARK THIRTY and a million other movies I saw over Christmas break, plus a quick preview of coming attractions around and concerning THE EXORCIST, about which there will be a special extrasode, because that shit needs some discussion. Plus: a confession about Yummie Tummie shirts and how they affect my silly body! A suggestion for paranoid people that might help them turn their frowns upside downs! And an astute hypothesis about Linda Blair's "Regan" character. A marvelous final show to bury along with 2012 in its sweet-ass casket.