Podcasts about pardon my fork

Embark on a mind-bending odyssey with Andy Imhoff, the charismatic host of 'Pardon My Fork' and 'Booze, Booze and Barbecue,' as we stitch together a tapestry of conspiracies and musings over a glass of the finest Paradisio rum. From Oregon's alluring climate to the jarring reality of Michigan's water crisis, Andy navigates the flavors of state living with the same zest he applies to his gastronomic and automotive ventures. We unravel the complexities of censored internet content, as our discourse meanders through the shadowy corridors of Project Looking Glass, QAnon, and the legendary Roswell incident, examining the intricate dance between skepticism and verified historical truths.This episode's narrative is as rich and multifaceted as the spirits we're sipping. We delve into the potential of human will to alter timelines, as discussed through the lens of Project Looking Glass, and the philosophical implications of such power. Andy opens the vault to lesser known endeavors like the Montauk Project and the mysterious Yellow Cube, leaving us pondering the ethical quandaries of manipulating reality and the influence these may have had on political landscapes. Our banter is laced with moments of levity, despite the gravity of our topics, keeping you anchored as we sail through the stormy seas of conspiracy theories and their relevance to our collective experience.As the spirits flow, so too does the conversation, touching upon the tumultuous 2016 and 2020 elections, the role of misogyny vs. conspiracy in political outcomes, and the murkiness of social media fact-checking. Andy's insights challenge us to question the narratives woven by power structures and to recognize our own role in shaping the fabric of society. Whether discussing the sinister legacy of nuclear weapons or the intricate connections between cultural symbols and covert projects, our musings venture beyond the superficial, offering a hearty invitation to join us in dissecting the enigmatic world that lies beneath the surface of accepted history.

Join me as we play 3 rounds of Trivia! My guests tonight are: Emily from the Bad Clients Podcast and The Dark Spirits Society Andy from Pardon My Fork and Boost, Booze, And BBQ Tom from USUK What's The Difference My Categories tonight are: Round 1: Tri-Bonds Round 2: Movie Connections Round 3: Fast Buzzers About Stuff I Never Knew Stuff I Never Knew is your weekly trivia game show podcast. Each week players from around the world call in and battle it out over 3 rounds of trivia. Watch live or check out 90+ episodes on your favorite podcast player. Or listen at https://stuffineverknew.com

we chat with Pardon My Fork's Andy and Cory Ann about White Truffles. http://www.pardonmyfork.com/ https://www.facebook.com/pardonmyfork

It's Oregon White Truffle Week here at Pardon My Fork! Stephan Czarnecki from The Oregon White Truffle Oil Company joins us to talk all about the Oregon White Truffle industry. It's said that Oregon white truffles can easily be compared to Italian white truffles and are known for their delicate and fragrant flavor, making it a perfect cooking companion for an endless number of dishes! Wine Guy Chris is pouring us a picture perfect cocktail called the Boulevardier! An alluring mix of Bourbon, Campari, and Sweet Vermouth coats the pallet and helps lubricate our conversation tonight. So pour yourself a glass and join in the fun, right here on Pardon My Fork!

We're excited to have Lilly Weichberger from Oran Mor Artisan Mead on the show tonight! Lilly has three very interesting meads for us to taste tonight and pair with some food trivia and some of our favorite Christmas time dishes that are sure to delight, so pour yourself a glass and join the conversation, only on Pardon My Fork!Go to www.OranMorMead.com and use promo code PMF15 for 15% off your order! Get some just in time for Christmas!

Thanksgiving leftovers! What's your favorite thing to do with them? On this episode, the Makeover My Leftover Queen herself Susanne Duplantis is on the show telling us the best ways to utilize every last bit of your holiday leftovers! To pair with this delicious episode are two beautiful wines available right now through Northwest Vines! Pour yourself a glass and join the conversation right here, on Pardon My Fork!

So if it's real time, you're hearing this the day before Thanksgiving in the U.S. So, I'm guessing you're hungry already! I really learned alot from Andy and had fun doing so, talking about cooking, foodsport, and how to raise a non-neurotic duck. He's a super nice guy, whose show is well- beloved by many of the local foodies in Oregon, as well as people around the world ,who like to hear what he has to say about food and drink So give "Pardon My Fork" a listen....and bring your appetite! Thanks again, Andy! Andy's Info:Facebook @pardonmyfork, @boostboozebbq; Websites:boostboozebbq.com, pardonmyfork.com Andy's Faves: Tales From the Podcast. Sherpa Suggestions(Food Podcasts): Pardon My Fork Junk Foodies Home Cooking Toasted Sister Inside Trader Joe's House of Carbs Racist Sandwich Eater's Digest I'll Drink To That Burnt Toast Spilled Milk Follow the show on Twitter, Facebook, and Instagram at @Sherpalution, and check out my website, sherpalution.com , for older episodes, Sherpa Sheets, and Spotify playlists. You'll also find the link to The Sherpa Shop. Online shopping for a cause! Email me at jimthepodcastsherpa@gmail.com. #VivaLaSherpalution! Publicist Extraordinaire: Steven Joiner Music Credits/Voiceovers: Bruce Goldberg ( aka Mr. Bruce): https://thevoiceoverguy.com.au/ Other Voices: The Sherpalu Studio Players --- Send in a voice message: https://anchor.fm/jim-the-podcast-sherpa/message

Tonight on Pardon My Fork we are doing a LIVE wine tasting with Michelle from Stoller Family Estate, checking out their 2019 Chardonnay and the 2017 History Red Blend! Later we will be joined by Sean Kanan to discuss his new book, The Modern Gentleman! Sean is known for his long time rolls on General Hospital, The Bold and Beautiful, and The Young And The Restless, but he's also fluent in both Italian as a language and as a flavor! As always, we will be taking your questions and comments LIVE, so pour yourself a glass and join the conversation in the comments!

This week Marc is joined again by Andy from the Pardon My Fork podcast to have a great conversation. We started talking about barrel aged beers then moved on to flavors of scotch, quality differences in alcohols, good inexpensive drinks, gin, and finally pinky swore to start a home brewed beer and all the wonderful places that could take us. So pour yourself a glass and join the conversation by listening and subscribing! Cheers! Marc Website: www.theunsophisticatedpalate.com Music: Happy Clappy by John Bartmann Artwork: Marlon Kalis

Help us help you: visit BlueChew for your prescription tadalafil (Cialis) and sildenafil (Viagra) needs! You’re stuck inside anyway, might as well enjoy a couple minutes of it!!Jason is joined by the No Rules Facebook podcast group OGs: - Donny Gates of Adulting with Donny - Alex Whitely of USUK - Tom Bruno also of USUK - Andy Imhof of Pardon My Fork and the Founder of the No Rules group herself, Elsie Brown, host of Spiritual Nuggets Daily! This chat is as hilarious as it is unintelligible. Jason talks too much and is a little abusive to Andy (sorry buddy), Donny shocks Alex with the guns he owns, Andy joins us from what looks like a warehouse where he undoubtedly stores dead hookers, Alex sounds like the Great Value brand Ricky Gervais, and somehow I think Elsie is the most likely of us all to be a real-life murderer. She just seems too calm, but I bet she'd try to feed a kitten to an ATM.

Jamie, Brian, Matt, & Sam along with Dr. Karen and Dr. Michelle from the Serenity Animal Hospital. Two guests today, first up is Dr. Lesa Staubus from American Humane talks about National Adopt a Cat Month and what you might want to consider when bringing home a cat (or two). Also checking in on the show is Andy Imhof the host of a few other podcasts (Pardon My Fork; Boost, Booze &BBQ). Andy has a pet question and let us know about a new business venture making masks. http://www.americanhumane.org/ http://serenityanimalhospital.net/ https://www.facebook.com/serenityanimaladoptions/ https://www.facebook.com/boostboozebbq/ email your questions or comments to jamie@animaltalkradio.com We have a Pateron page. Thanks for considering supporting us. www.patreon.com/AnimalTalkRadio Get the T-shirt now www.WearingFunny.com Animal Talk, it’s America’s Pet Show! Jamie Flanagan @DJJamieDetroit Brian Donovan Sam Nork Matt Fox www.animaltalkradio.com Audio Track – Planet Groove used by permission from Mark Maxwell, Dr. SaxLove markmaxwellmusic.com drsaxlove.com backingtracks.pro Thanks for listening and as always... Have an exotic week and kiss your wild thing for me.

This week on Pardon My Fork we get to talk to David Eaheart from Prairie Fresh, Chef Dan McCall from Kansas City, Cory Ann talks extensively about why aged ham and sausage is good for you, and we determine the very best way to cook bacon! (Hint: It's pretty much every way) So pull up a chair and grab a plate, this is one filling episode!

It's Hazelnut week! We are super excited to be talking about this beloved nut that is somehow still an up and comer in the nut world! First we're joined by the incredible Chef Kc Gonzalez a.k.a Chef Salty Pork to talk about his favorite uses with hazelnuts, and then we talk to owner and distiller Joe Marcotte from Marcotte Distilling Company about Marv's Hazelnut Brew, a delectable moonshine from their ever growing lineup of delicious products! Hear all about that and more on this week's Pardon My Fork! Hit the photos below to hear it now or go to https://www.spreaker.com/…/tcdmradio/hazelnuts-a-northweste…We'd like to thank our show sponsors this week:Gem City Fine Foods, the best in gluten and nut free desserts! Find them at www.GemCityFineFoods.comFlugger's Bacon, some of the best bacon I've ever had. Buy yourself some today at www.Fluggers.comGBx Custom Cookers. No matter what you're looking for, your first stop should be www.facebook.com/GBxCustomCookers

Today marks a new season of Pardon My Fork! New look, new sound, new sponsors, and new topics! This week's episode is all about Foodsport and Cooking competition. We sit down with Hiram Quintana to talk about his incredible winning ratio across a myriad of categories. Then we follow up with David and Danny from Alabama Coasting to talk about their team aspect of competition, and how their friends in the Team Puerto Rico are integrating these winning strategies.We'd like to thank our show sponsors this week:Gem City Fine Foods, the best in gluten and nut free desserts! Find them at www.GemCityFineFoods.comFlugger's Bacon, some of the best bacon I've ever had. Buy yourself some today at www.Fluggers.comGBx Custom Cookers. No matter what you're looking for, your first stop should be www.facebook.com/GBxCustomCookers

We sat down with Chris Mask, chef and host of the very popular Off The Chip Wagon on Eastlink Cable, to talk about the week so far at the World Food Championships! Cory Ann and I were sous chefs for his run at the title in the Bacon Category, and Chris in turn helped us with our demo cooks each day from the Innovative Group media center! Sit back and enjoy this live recording of Pardon My Fork from Dallas, Texas!Show sponsors today are www.GemCityFineFoods.com and www.FluggersBacon.comSupporting them means supporting us, so use the promo code WFC25 at Gem City Fine Foods today for 25% off of your online order!

After practicing recipes for the upcoming 2019 World Food Championships, we sit down with 2017 WFC World Seafood Champions Kim and Mark Banick to talk all things cooking, competing, foodsport, and anything in between! This episode marks the final episode of season 1 of Pardon My Fork, so be sure to stay tuned as we make some big and exciting changes to the show and the content we bring to you listeners!Through the end of the month enjoy 25% off your order at Gem City Fine Foods! Go to Gem City Fine Foods to place your order today!

It's our 50th episode! Cory Ann joins us in the studio to talk about what a crazy week we've had, the new trailer smoker, our first big catering cookout, and an abandoned kitty we scooped up along the way. Check out Pardon My Fork for more!

I am thrilled to be talking to Donna Yamini, the Jelly Queen! Donna is here to talk more about her incredible jellies, what makes them so unique, and this once in a lifetime opportunity to compete not only for a cash prize, but for the option to have your jelly recipe made and packaged in the Jelly Queens kitchen and sent to you, ready to be sold! You do not want to miss out on this, only on Pardon My Fork!

Andy is from Oregon who is a fellow pod-caster with his show called "Pardon My Fork" and "Boost, Booze and BBQ" all following the good times in life with food, Cars and drinking. The goal for Andy is to find a way to be an entrepreneur who can effectively handle the ins and outs of running a business effectively. Links to Andy's works: Pardon My Fork : https://www.facebook.com/pardonmyfork... Boost, Booze and BBQ: https://www.facebook.com/boostboozebb... My links: Intro: https://soundcloud.com/brissel Instagram: https://instagram.com/outoftheblank_p... Facebook: https://www.facebook.com/OutOfTheBlank/

Today on Pardon My Fork we are featuring the first autistic chef to make it to the World Food Championships, Ava Marie Romero! Andy and Cory Ann start out talking about their gorgeous figs and how to serve them, and paired with a Day Star Mourvedre wine. Smoked rabbit tacos also on the menu from the week, and then we catch up with Chef Ava Marie Romero, which sparks our conversation about cooking for and with young children, and those children with special needs. Autism and food allergies are distinctly tied to each other, so we felt this is an important topic to tackle!

what a pleasure and treat having this person give me his time. listen in as we talk culture and location from Oregon and how he smokes and competes with his meat! facebook.com/pardonmyfork / www.pardonmyfork.com / check his stuff out. Leave a like and comment or message us and we definitely will get back to you. Questions about food and all that goodness? send us an email. Also Patreon coming soon!

Lisa Cox with Gem City Fine FoodsOn this weeks episode of Pardon My Fork, we talk to Lisa from Gem City Fine Foods, an all gluten free and nut free bakery from Wyoming! Andy and Lisa talk about the future of food allergy awareness by the food and restaurant community and how Gem City Fine Foods can provide delicious gluten free and vegan options! Check them out at Gem City Fine Foods!

On this very special World Food Champion Chat edition of Pardon My Fork, we hear all about Peter Radjou, the 2018 Bacon World Champion, how he came to be a food champion, and what his future looks like!

We're doing a throwback episode today! Debi Saltzberg was one of the first guests on Pardon My Fork, and is an absolute treat to speak with and listen to! Help us give her a warm welcome back!

Today on Family Meal, the man behind the scenes that makes this show possible! My Producer, Andy Imhof of Thomas Creek Digital Media! Not only a podcast and radio guru, Andy is a food aficionado, BBQ fiend, and host of the podcast Pardon My Fork. Listen as well talk food and life in our worlds. Spoony Radio on iHeartRadio every Monday through Friday at 1pm and 9pm eastern.

LTGL 012 Andy Imhoff Andy is host of Boost, Booze and BBQ and Pardon My Fork podcasts.Andy parted out a race car and had some money that needed an outlet. He had raced and even has trophies from doing that. He got tired of waiting for someone to contact him for an interview on a podcast and started his own. He did lots of research and found that “precious few items” would provide professional quality. He started in February of 2016. His most popular episodes were about food and it has grown from there. It keeps gaining attraction and followers and getting more popular all the time.When talking with people about food, it’s visceral. It’s so tied in centrally with our brains – sights, smells, touch, sounds – it’s all so integral. Food is ingrained in us because it is so vital to life. Most people congregate around where the food is. Sales tip – be near the food and you’ll be around the people.As Andy says, “Food for thought and knowledge for life!”He is hardest on himself. Most people are. “But it resonates so much with me. I thought it might be short term, I could sell my equipment and move on. And now I find I am shoulder deep in a journey to be more fully committed.” It’s time for me to do that. He was an 80 percenter. He is leaving that behind him now. No longer a status quo guy because it is a ridiculous self-fulfilling prophecy. Depression, crippling depression, was a part of his past. He could accomplish things but it stayed in his life. He wanted to be happy. Not for the sake of being happy, it just wasn’t enough. He felt accomplishments left a bitter taste in his mouth. This is why I am so drawn to food. It’s such an experience of touch and feel. For instance, fire allows me to step out of a crisis. As Kim said, it is a form of meditation.The smell, the sound, the heat of a wood fire brings back all the sensory and innate memories of this experience. Andy says that a great team building exercise is build a fire and cook a steak over it. Each person has their own steak. It is often done in corporate parking lots today.Kim tells us about an experience she and her husband had about cooking steaks at the end of sticks over the fire. Then they ate the steaks caveman style. It was a memorable bonding experience.Andy reminds us that about 60 years ago, people switched to indoor cooking. It was natural to cook outside over a wood fire.Andy was invited to a massive event and opportunity. His wife insisted that they go. She overrode his self-denial and they went to the WFC (World Food Champs) event. It was a fantastic event. They became the last minute sou chefs. It worked for them because they are super competitive. And his parent s had a restaurant.He relates a memory where he started the grill on fire. Someone was screaming, ”Fire. Fire” Instead of using a fire extinguisher, he leaned in and blew the fire out! Much to the chagrin of his eyebrows.We ended up with 3rd place in the competition. Usually first timers don’t do this well. We went to the final round and got 10th place. He explains the low placement being due to using a tortilla instead of a hamburger bun.His “inner ham” came out. He jumped in front of the camera every chance he got.For his show, he doesn’t do a lot of prep. He loves to explore the art of conversation. It makes for an organic conversation. Kim and Andy have fun, entertain and inspire. And shift perspectives.Conversations should be embraced and not avoided. Andy says that he has found that his food show has allowed people to seek out the people that know what they are doing and are hands on. Being an independent food journalist means a lot to Andy. If it’s important to Andy, it shows.Duck meat is one of the most underutilized proteins. It takes the smoke so well. Smoke it on the second rack in the smoker and capture the fat and the liquid runoff. It is amazing. Make your rice with it. Use the liquid and mix with milk – coconut milk, salt, pepper, chives, etc. It is so delicious. One recommendation is Duck Char. Their product is astounding. They sell the duck breasts. Duckchar.comhttps://www.boostboozebbq.com/Post Production: Avery RussellSponsorsDr. Stephanie Stanfield http://www.makingshiftshappen.comTexas Media TV http://www.txmediatv.comFruition Studio http://www.Fruitionstudio.com Trivia: https://www.foodandwine.com/fwx/food/and-most-ordered-food-americahttp://www.kimberlyhenrie/the-show

A very special Small Batch episode of Pardon My Fork with Marcotte Distilling Company! Andy sits down with Joe and Janelle in their tasting room nestled in the beautiful little town of Philomath to talk about their journey to get where they are today, making incredible cocktail ready flavored moonshines. They are incredible people with an incredible product, I highly recommend you check them out at Marcotte Distilling Company!

Cory Ann and Andy are finally reunited with Susanne Duplantis from Makeover My Leftover! We had such a good time being her sous-chefs at the World Food Championships, and are very happy to now call Susanne a friend! You do not want to miss this episode!

We are at the World Food Championships, bringing you an episode from Orange Beach Alabama!

In this episode we have the pleasure of sitting down with Michelle from the Ozarks BBQ Alliance about her passion for food, for bbq, and for helping others. Her incredible organization works with charities across the nation to put on events benefiting children and Veterans alike. We also talk about her time as a founding member of Operation BBQ Relief, who go to areas ravaged by natural disaster bringing hot meals and the comfort of good food to those who need it most.This episode is not to be missed!

Cory Ann and Andy have a great time with special guest Kim Banick! We talk about her adventures in competition foodsport and as a food blogger, and look towards the future of the World Food Championships!This podcast is powered by Pinecast.

Cory Ann and Andy talk with JC from J.Christopher Rubs! JC has an eclectic background in automotive, wine, and food, all of which lend to his incredibly robust pallette and knowledge of spices!

Debi Saltzberg from Just Forking Around joins us for a fun and fascinating show about her time in the bay area restaurant scene! Hear Debi talk about food, wine, and the importance of knowing where your food comes from!This podcast is powered by Pinecast.

Andy sits down with Kevin Sandridge of BBQ Beat for a talk about how Kevin got his start, the bbq competition community, and the future of pellet smokers!This podcast is powered by Pinecast.

We sit down with Sean and Darie of ScyNetwork Radio and Try This Dish Radio to talk about food, foodsport, and the radio world. Then later Andy talks with Mike McCloud, CEO of the World Food Championships. We get the lowdown on the event happenings and what's not to be missed!This podcast is powered by Pinecast.

3BQ Special: Pardon My Fork with Best Damn BBQ Sauce! Mike White Talks About His Award Winning Creations and the Future of the Best BBQ Sauce on the Market!

3BQ Special: Pardon My Fork with Kim Banick! From Home Cook To Competition Cook, She's Showing Chefs Who's Boss!