Podcasts about parmesan cheese

Topics:  Foolishness, Worst Advice, Burnt Toast, Parmesan Cheese, Daily Faithfulness BONUS CONTENT: What We're Listening To/Reading   Quotes: “You don't want to be connected or tethered to a fool.” “Reality is what you run into when you're wrong.” “The ultimate reality is God's Kingdom.” “I'm in trouble if I'm dependent on my emotions.” . . . Holy Ghost Mama Pre-Order! Want more of the Oddcast? Check out our website! Watch our YouTube videos here. Connect with us on Facebook! For Christian banking you can trust, click here!

⚫ JUMP AROUND 0:00 - An Island Of Time1:50 - Comment Court7:50 - Cruise Bomb Threat17:50 - Woman Falls Through The Floor Into A Well 22:55 - Italian Man Crushed To Death By Parmesan Cheese32:00 - Tour talk42:30 - Emerald City Comedy Club47:30 - Sams Jokes⚫ FOLLOW SAM MILLER:https://www.sammillercomedy.com Youtube @sammillercomedian https://www.tiktok.com/@sammillercomedianhttps://www.facebook.com/makeolympialaughagainhttps://www.instagram.com/sammillercomedian⚫ FOLLOW JES ANDERSON:https://jesanderson.comYoutube @coachsmoach https://www.tiktok.com/@coachsmoachhttps://www.facebook.com/coachsmoachhttps://www.instagram.com/coachsmoach

You might want to swap that protein bar out for a couple bites of parmesan cheese! Join Intern John, Sos, and Rose as we find out how parmesan cheese is the new go-to for protein and more!Make sure to also keep up to date with ALL of our podcasts we do below that have new episodes every week: The Thought Shower Let's Get Weird Crisis on Infinite Podcasts

For Pete's Sake 02.22.25 - Three of the Most Important Stories of the week -The 'daily whole chicken' diet-Beware of counterfeit Parmesan Cheese-Don't charge your phone to 100% To subscribe to The Pete McMurray Show Podcast just click here

Join Paula's manager, Bonnie Burns aka Captain Crinkle, Paula Poundstone, Adam Felber, and former pod producer Toni Anita Hull for Captain Crinkle's sage advice. This week: "My boss doesn't think I'm management material," A teen who doesn't socialize, Parmesan cheese and updates!  Become part of the show.  Email your questions to dearcrinkle@gmail.com Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's guest is designer of Libertalia, Ethnos and Dogs of war, Paolo Mori. We talk about winning awards, failed production and Parmesan cheese...but which games did he choose?  Briscola Chiamata  Samurai  Memoir 44   Risk Europe    ChallengersBecome a supporter of this podcast: https://www.spreaker.com/podcast/five-games-for-doomsday--5631121/support.

Today's recipe is Garlic Parmesan Cream Cheese Dip.Here are the links to some of the items I talked about in this episode: #adSauce PanChef's KnifeChopping BoardLiquid Measuring CupMeasuring SpoonsMicrowave Safe Bowl3 Quart Slow CookerAll New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereHave a great day! -Christine xo

in this episode, Johnny Mac shares five uplifting news stories. First, a retired teacher organizes a flag display at Seven Gables Park in honor of veterans and military heroes. Second, fishermen in a dramatic rescue save 38 dogs from drowning. Third, ancient lotus flowers bloom in Japan from 200-year-old seeds. Fourth, the rare and malodorous corpse flower blooms in San Diego. Finally, a man is warned about health risks after using the same parmesan cheese block for a decade, sparking curiosity and expert opinions online. Happy 4th of July!00:00 Introduction and 4th of July Greetings00:12 Seven Gables Park Flag Display01:04 Dramatic Rescue of 38 Dogs01:56 Ancient Lotus Flowers in Japan03:31 The Decade-Old Parmesan Cheese Unlock an ad-free podcast experience with Caloroga Shark Media! Get all our shows on any player you love, hassle free! For Apple users, hit the banner on your Apple podcasts app. For Spotify or other players, visit caloroga.com/plus. No plug-ins needed! Subscribe now for exclusive shows like 'Palace Intrigue,' and get bonus content from Deep Crown (our exclusive Palace Insider!) Or get 'Daily Comedy News,' and '5 Good News Stories' with no commercials! Plans start at $4.99 per month, or save 20% with a yearly plan at $49.99. Join today and help support the show! We now have Merch!  FREE SHIPPING! Check out all the products like T-shirts, mugs, bags, jackets and more with logos and slogans from your favorite shows! Did we mention there's free shipping? Get more info from Caloroga Shark Media and sign up for our newsletter here.

Parmesan is sometimes used erroneously when referring to Parmgiano Reggiano. In this episode, we discuss the differences between Italian sounding Parmesan and the authentic Italian Parmigiano Reggiano. We also offer tips on what to look for when searching for the real deal.

Rita talks about Hunter Biden and how it might seem like people have forgotten about his case and how Hunter Biden cant lay off the "Parmesan Cheese". Learn more about your ad choices. Visit megaphone.fm/adchoices

It's pumpkin season around here and we're looking for yummy recipes featuring this delicious squash. Enter the Italian rice dish, risotto. On this episode of Three Kitchens Podcast, Heather walks us through the whole process, from fresh garden pumpkin to delicious pumpkin risotto with bacon and parmesan cheese. Begin by roasting your pumpkin, and then purée it and store it in the freezer. Now you're ready for all your favourite pumpkin recipes. But never fear! You can make this pumpkin risotto with canned pumpkin as well (just be sure to buy plain pumpkin purée, not pumpkin pie filling). The method for making risotto really comes down to taking your time. That's it. It's actually very simple. The tricky part is timing it with the rest of your meal, but we have suggestions for that too - see the Zhuzh it Up! section of the risotto recipe on our website (link below). Oh, and don't forget the wine. It's essential, in our opinion.  We hope you enjoy this episode and give this recipe a try. It's so easy and so good! Episode Links~~~~~ Pumpkin Risotto Recipe~ Tawâw Cookbook by Shane Chartrand~ Season 2 Episode 1 : Five Amazing Fall Recipes from Tawâw: Progressive Indigenous Cuisine~Sweet Potato Gnocchi with Miso-Bacon Sauce Recipe ~~~~ Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Parmesan is a food—but it's not just a food. Italy's beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that's probably available in your local grocery store. After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time? Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate's executive producer of narrative podcasts. Merritt Jacob is our senior technical director. Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.  You should also read Marianna Giusti's article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region. We also included clips in this episode from David Rocco's YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo's YouTube documentary on the same subject. If you haven't yet, please subscribe and rate our feed on Spotify, Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show and want to support us, consider signing up for Slate Plus. As a member, you'll get to listen to Decoder Ring without any ads—and your support is crucial to our work. Go to slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Parmesan is a food—but it's not just a food. Italy's beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that's probably available in your local grocery store. After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time? Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate's executive producer of narrative podcasts. Merritt Jacob is our senior technical director. Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.  You should also read Marianna Giusti's article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region. We also included clips in this episode from David Rocco's YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo's YouTube documentary on the same subject. If you haven't yet, please subscribe and rate our feed on Spotify, Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show and want to support us, consider signing up for Slate Plus. As a member, you'll get to listen to Decoder Ring without any ads—and your support is crucial to our work. Go to slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Parmesan is a food—but it's not just a food. Italy's beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that's probably available in your local grocery store. After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time? Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate's executive producer of narrative podcasts. Merritt Jacob is our senior technical director. Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.  You should also read Marianna Giusti's article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region. We also included clips in this episode from David Rocco's YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo's YouTube documentary on the same subject. If you haven't yet, please subscribe and rate our feed on Spotify, Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show and want to support us, consider signing up for Slate Plus. As a member, you'll get to listen to Decoder Ring without any ads—and your support is crucial to our work. Go to slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Parmesan is a food—but it's not just a food. Italy's beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that's probably available in your local grocery store. After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time? Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate's executive producer of narrative podcasts. Merritt Jacob is our senior technical director. Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.  You should also read Marianna Giusti's article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region. We also included clips in this episode from David Rocco's YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo's YouTube documentary on the same subject. If you haven't yet, please subscribe and rate our feed on Spotify, Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show and want to support us, consider signing up for Slate Plus. As a member, you'll get to listen to Decoder Ring without any ads—and your support is crucial to our work. Go to slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Parmesan is a food—but it's not just a food. Italy's beloved cheese is often paired with a deep craving for tradition and identity. But its history also involves intrepid immigrants, lucrative businesses and an American version that's probably available in your local grocery store. After a notorious debunker of Italian-cuisine myths claims this Wisconsin-made product is the real deal, we embark on a quest to answer the question: Has an Italian delicacy been right under our noses this whole time? Decoder Ring is produced by Willa Paskin with Katie Shepherd. This episode was written by Willa Paskin and edited by Andrea Bruce. We had production help from Patrick Fort and editing help from Joel Meyer. Derek John is Slate's executive producer of narrative podcasts. Merritt Jacob is our senior technical director. Thank you to Giacomo Stefanini for translating. Thank you to Fabio Parasecoli, Ken Kane, Thomas McNamee, Dan Weber, Irene Graziosi, James Norton, and Ian MacAllen, whose knowledge and book Red Sauce: How Italian Food Became American were very helpful.  You should also read Marianna Giusti's article in the Financial Times. If you feel like really nerding out, we also recommend the 1948 academic study Italian Cheese Production in the American Dairy Region. We also included clips in this episode from David Rocco's YouTube channel about how Parmigiano-Reggiano is made and from Gennaro Contaldo's YouTube documentary on the same subject. If you haven't yet, please subscribe and rate our feed on Spotify, Apple Podcasts or wherever you get your podcasts. And even better, tell your friends. If you're a fan of the show and want to support us, consider signing up for Slate Plus. As a member, you'll get to listen to Decoder Ring without any ads—and your support is crucial to our work. Go to slate.com/decoderplus to join Slate Plus today. Learn more about your ad choices. Visit megaphone.fm/adchoices

Food News - Strawberry Shortcake McFlurry & Espresso Martini Add Parmesan CheeseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

It's that time of the week again... TikTok Tucker!See omnystudio.com/listener for privacy information.

Today's recipe is Chicken Pasta Bake With Creamy Alfredo (A No-Boil Recipe!).Here are the links to some of the items I talked about in this episode: #ad9"x13" Casserole DishLiquid Measuring CupMeasuring SpoonsAluminum FoilWhiskTongsThis episode was originally published in April, 2022.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Today's recipe is Asparagus and Parmesan (My Favorite Appetizer Recipe!).Here are the links to some of the items I talked about in this episode: #adBaking SheetPotato PeelerServing PlatterIce TongsThis episode was originally published in February, 2022 as Episode #117.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Featuring daily highlights from The Afternoon Mix with McCabe and Jenny 2-7 PM on 101.9fm The Mix | WTMX Chicago. McCabe and Jenny dive into relationships, entertainment news, trending topics from pop culture and social media, new music, and more. Jenny feels like her husband, Aaron, has become a child that requires entertaining. McCabe suggests some things that could occupy this boring January month. One of Jenny's New Year's resolutions is to be better with budgeting. Are you an extreme budgeter? Dealbreaker Drama: Allie met a great guy, but he has a cat. She hates cats and is allergic to them. What's your advice for Allie? Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play. Learn more about your ad choices. Visit megaphone.fm/adchoices

Featuring daily highlights from The Afternoon Mix with McCabe and Jenny 2-7 PM on 101.9fm The Mix | WTMX Chicago. McCabe and Jenny dive into relationships, entertainment news, trending topics from pop culture and social media, new music, and more.Jenny feels like her husband, Aaron, has become a child that requires entertaining. McCabe suggests some things that could occupy this boring January month. One of Jenny's New Year's resolutions is to be better with budgeting. Are you an extreme budgeter? Dealbreaker Drama: Allie met a great guy, but he has a cat. She hates cats and is allergic to them. What's your advice for Allie?Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Featuring daily highlights from The Afternoon Mix with McCabe and Jenny 2-7 PM on 101.9fm The Mix | WTMX Chicago. McCabe and Jenny dive into relationships, entertainment news, trending topics from pop culture and social media, new music, and more. Jenny feels like her husband, Aaron, has become a child that requires entertaining. McCabe suggests some things that could occupy this boring January month. One of Jenny's New Year's resolutions is to be better with budgeting. Are you an extreme budgeter? Dealbreaker Drama: Allie met a great guy, but he has a cat. She hates cats and is allergic to them. What's your advice for Allie? Listen live at wtmx.com or with the free Mix App available in the App Store and on Google Play.

This week, I'm joined by the two Tims in our cheese department as well as returning cheesemonger Jacob to crack into fresh parmesan. Did you know they had so many specific knives and tools to break into a fresh wheel of parmesan cheese? Of course not, because we are here learning together. Make sure you come visit our cheese experts to try something fresh and incredible like this. Learn more about us at the Jungle and this podcast here: https://www.junglejims.com/WJJI - Follow us on YouTube at https://www.youtube.com/junglejimsmarket for more fun video content!

Today's recipe is Pumpkin Soup With Bacon and Parmesan.Here are the links to some of the items I talked about in this episode: #adSoup PotLiquid Measuring CupMeasuring SpoonsCutting BoardChef's KnifeNon-Stick SkilletSpatulaHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!)Have a great day! -Christine xo

Today's recipe is The Real Fettuccine Alfredo.Here are the links to some of the items I talked about in this episode: #adPasta Pot2-Cup Glass Measuring CupBig BowlTongsThis episode was originally published in February, 2022 as Episode #98.Here's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.Have a great day! -Christine xo 

A Jubal Phone Prank is when our listeners set-up a friend or family member to wake up with The Jubal Show, phone prank style. James is on the phone today and he wants to prank his girlfriend Crystal, who has a catering company and gets very stressed out about things!Leave a rating and review wherever you listen. It will help the show out in a big way. If that's not your thing, you can find us on social media here:https://instagram.com/thejubalshowhttps://twitter.com/thejubalshowhttps://www.tiktok.com/@thejubalshowSee omnystudio.com/listener for privacy information.

A Jubal Phone Prank is when our listeners set-up a friend or family member to wake up with The Jubal Show, phone prank style. James is on the phone today and he wants to prank his girlfriend Crystal, who has a catering company and gets very stressed out about things!Leave a rating and review wherever you listen. It will help the show out in a big way. If that's not your thing, you can find us on social media here:https://instagram.com/thejubalshowhttps://twitter.com/thejubalshowhttps://www.tiktok.com/@thejubalshow

You heard it pronounced this way....and you'll never get it right ever again.

This week, Charlotte Collins, Tor Cardona, Sherri Andrew and Lu Hough discuss the coolest new fitness class in town, a new exhibition worth seeing, favourite summer (and winter) sale purchases, plus lots of foodie tips, including their 5 hero ingredients. Plus, there's perfume and lipstick chat too...Sign Up to The FREE SheerLuxe Daily Email: https://sheerluxe.com/signupFollow Us On Instagram: https://www.instagram.com/sheerluxe/?hl=enPeloton Studio London:https://studio.onepeloton.co.uk/Football: Designing The Beautiful Gamehttps://bit.ly/3aT9TO2La Famigliahttps://lafamiglia.co.uk/Sale Purchases:Forte Forte Dresseshttps://prf.hn/l/vJ3JjJvSwimsuits:Koibirdhttps://www.koibird.com/Cossie + Cohttps://cossieandco.com/5 Cupboard Essentials:Jamie Oliver- 5 Ingredients Bookhttps://amzn.to/3QtRQyyTor: Eggs, Brown Rice Pasta, Red Miso Paste, Salmon, Cherry TomatoesSherri: Packet Egg Noodles, Salmon, Chilli Oil, Spring Onion, GyozaLu: Cherry Tomatoes, Spinach, ChickPeas, Basil, SpaghettiniCharlotte: Orzo, Parmesan Cheese, Anchovies, Mushrooms, CourgettesShop Here: https://bit.ly/3N0ew6iFavourite Perfumes:Arizona Bloom, Floral Streethttps://bit.ly/3b43wI3Berber Blonde, Sana Jardinhttps://bit.ly/3f5hhntParade, Celinehttps://bit.ly/3NVWinHSantal 33, Le Labohttps://bit.ly/3xRseUNLipsticks:Pillow Talk Lip Kit, Charlotte Tilburyhttps://charlottetilbury.prf.hn/l/J909X9vClear Lip Gloss, Glossierhttps://www.glossier.com/products/lip-gloss See acast.com/privacy for privacy and opt-out information.

We have a special guest today, my brother Finn. He shares a song and a story. Check it out. 

Today's recipe is No-Boil Fettuccine Alfredo with Chicken.Here are the links to some of the items I talked about in this episode: #ad9"x13" Casserole DishLiquid Measuring CupMeasuring SpoonsAluminum FoilWhiskTongsHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Text the word Dinner to 1-833-413-1352,Join the ROTD Facebook Group here  (this is a brand new group! You'll be a founding member!),Subscribe to get emails here.

Jeff decided to do a little OSR up in Georgia, so he joined the show courtesy of some high-tech contraption. But Capt. Kevin and Capt. Kirk did it the old-fashioned way and showed up in the studio to talk about some interesting happenings with the weather and the water this week.Of course, with turkey season coming up, the anticipation continues to grow, so you can bet there was a lot of bird banter.Here's your L.V. Hiers gear tip of the week from Captain Kirk: Spring is here and fish will be eager to eat artificial lures. Get your favorites ready to go!Here's your Ring Power CAT tip of the week: If you want to catch some dinosaurs… Captain Kirk says use a fresh half or whole LIVE blue crab. Captain Kevin says… Also even better… Pogies are thick!Here's your Kirbyco Builders Inc. cooking tip of the week:Mrs. Kate's Oven Fried ChickenTwo boned chix breastSlice in one inch stripsPound each strip in a zip lock bag flatCrush one sleeve of ritz crackers in a big ziplock bag and add 1/4 cup of Parmesan Cheese (grated)Melt one stick of butter in a bowlDip the filet strips in the butter and toss in the zip lock bag of crushed crackers/ cheesePlace on cookie sheet and bake at 325 degrees for 35mins ENJOY!!

Check out the video version at https://youtu.be/tZP-eBLPSSc

This Episode:What is Equine Biomechanics?The Definition of 'High-Low Horses'How do you deal with 'White Line'ALSO:Copper Shoes, Copper Nails, Parmesan Cheese, Tokyo 2020 Olympics, Hunter vs Jumper vs Walk Trot CanterEmail any questions, comments, or photos you'd like to have discussed on the show.Equine Dynamics.com -> Subject Heading: PodcastWatch us on YouTube

Do you know how to store Parmesan cheese? If it's in a block, unopened from the store, it can stay out until you open it. Once opened I usually store it in a plastic bag in the fridge. We go through it pretty quickly as my husband loves to do a pasta night on his nights to cook. But to store a block of Parmesan for a long period of time, wrap it in wax paper to keep the humidity. Then in aluminum foil. Shop my favorite Microplane to grate parmesan (affiliate link) https://amzn.to/3dzwux9 (as an Amazon Associate I earn from qualifying purchases)  ---- See more tips for using parmesan cheese - https://sipbitego.com/does-parmesan-cheese-go-bad ---- Connect with me * INSTAGRAM: https://www.instagram.com/sipbitego * YOUTUBE: https://www.youtube.com/c/sipbitego/videos * TIK TOK: https://www.tiktok.com/@sipbitego? * PINTEREST: https://www.pinterest.com/sipbitego * FACEBOOK: https://www.facebook.com/sipbitego * Sip Bite Go Podcast - https://bit.ly/foodie-podcast-apple ---- Shop my favorite things: https://amazon.com/shop/sipbitego

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Mashed potatoes are a cornerstone of so many Thanksgiving meals, but just what kind to make? Smooth or lumpy, classic or with a twist … the variations are almost endless. Here to help you out with a unique take on the classic dish is the one and only Ina Garten. Beloved for her innovative takes on classic recipes that home cooks can make themselves, her long-running show on the Food Network, Barefoot Contessa, has legions of loyal fans. She'll join us on Cooking Up a Storm with a very special Thanksgiving mashed potato recipe: Parmesan Smashed Potatoes. Parmesan Smashed PotatoesServes 6-8 3 pounds red potatoes, unpeeled1 tablespoon plus 2 teaspoons kosher salt, divided1½ cups half-and-half1/4 pound unsalted butter1/2 cup sour cream1/2 cup freshly grated Parmesan cheese1/2 teaspoon freshly ground black pepperPlace the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover.Bring to a boil, lower the heat and simmer, covered, for 25 to 35 minutes, until the potatoes are completely tender. Drain.In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up.Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand).Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately.If the potatoes are too thick, add more hot cream and butter.Reprinted from The Barefoot Contessa Cookbook. Copyright © 1999 by Ina Garten. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House.For this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Woah, it's finally here, on schedule, I got paid USD for this! Note to listeners: it doesn't matter if you buy our products, we still get paid. Nice try! Music: Time Travellin' Nancy by Shane Ivers - www.silvermansound.com

there's more to life than movies

MAWP Tacoma presents the MAWPCAST 1 Radio Program Season 3 Episode 45 Hosted by Potter, Sound Man Chris & Ashlee Marie! Is this thing on? How I met your mother. NPH. Chris and Ashlee go to White Castle. We start talking about food for a while... Chris and Ashlee go to Wanna Cupcake. Tim's Cascade Jalapeno and other chips.. Parmesan Cheese. Spam. Minnie Riperton. Mia Rudolph. South Park. What If Chris and Ashlee watched the Marvel cartoons? Q) Who dates Bernadette on Big Bang Theory? Seinfeld. How we digest media, primarily TV. A) Howard Wolowitz. Ryan Reynolds. Ashlee wants more efficient films. Half sweetened caffeinated beverages. Chris "isn't" addicted to red bull. Things unrelated siblings might do. The collapse of civilization. Multiple dimensions and other things you can't perceive. Things that live in your carpet. Things Chris doesn't remember. This episode is number 99. Ashlee wants a bedazzled microphone. Songs that get stuck in your head. The reality of the Pina Colada Song. Cheaters. The Queen isn't dead. People on the internet. The camera dies indicating the show should probably end, at which point the hosted portion of the show abruptly ends. Don't forget to check out the bands in the links below and support local music! Subscribe to our YouTube!  Check out our Website! https://www.mawptacoma.com Tweet us on Twitter!  Follow us on Facebook!  Look at us on Instagram!  Watch us on Twitch!  Listen to us on Bandcamp!  Visit our Patreon!  On this weeks episode we play these songs by the following bands: 1. The Dignitaries "Blogger" Rocket Science (Bandcamp) 2. Queeny Blast Pop "You May Be Right" Queeny Blast Pop (MAWP Tacoma) 3. Nuq & Skip Productions "Submerged" (Featuring Call Reed) Release (Bandcamp) 4. Champagne Sunday "Smile" Shine (Website) 5. Argonaut "Power Brakin'" The Good Times and the Bad (Bandcamp) 6. Schoolyard Heroes "They Live" Fantastic Wounds (Bandcamp) 7. Noxious Fumes "Strength Inside" Noxious Fumes (MAWP Tacoma) 8. No Cheese Please "Love to Distraction" No Cheese Please (MAWP Tacoma) 9. The Investigators "Mass Ska Raid" Split w/Public Bun (MAWP Tacoma) 10. Chris Crayzie The Black Kenny Powers "Two Lovers" (Bandcamp) 11. Stephanie Anne Johnson "Fool" Holla Atcha Girl (Bandcamp) 12. Burning Flag "Baby Sitter" Kid Games (MAWP Tacoma) 13. Sharky Waters "Cigarettes" Out of the Cage (Facebook) 14. King Kah05 "Listen Up" South Tacoma Way (Bandcamp) 15. Pale Noise "Moderation" Riding (Bandcamp) 16. Painkillers "Only Child" Cascade Garden (Spotify) 17. "T-Town" (Featuring Camille) K Swiss (MAWP Tacoma) 18. Kirsten Wenlock "My Projector" Caring for Your Cactus (Bandcamp) 19. We Are Lunar "Silence the Discordance" We Are Lunar (MAWP Tacoma) 20. Air Show Disaster "The Lam" Air Show Disaster (Bandcamp) 21. Willie Will "Keep My Head Up" City Lyfe Vol. 1 (Bandcamp) 22. Mount Sigh "Cough it Out" Sleep Spell (Bandcamp) 23. Pioneers West "Near Tragedy" Move West (ReverbNation) 24. Waxwing "Riding Out" Appetizer (MAWP Tacoma) 25. Mr Blackwatch "Orange" (MAWP Tacoma) 26. Perry Porter "Nature Boy" (Featuring Blake Anthony) Channel Surfing (Bandcamp) 27. The Viceroys "That Sound" (PNW Bands) 28. Sloth "So Far So Bad" Destroy (Bandcamp) © 2021 MAWP Tacoma  

If you can say anything about Jeff, Kevin and Kirk, you've got to say they've got a VERY wide span of knowledge about all kinds of stuff outdoors.  Well, they put that knowledge to work on this episode, covering everything from sharks to raccoons, from mousetraps to animals in oyster beds, from sick deer to hunting and fishing for all of it. Here's your L.V. Hiers gear tip of the week: Captain Kirk loves the Sol Camp Hatchet does a whole lot more than just...hatchet stuff.  Listen in to find out what it does!  $34.99 on Amazon. Here's your Ring Power CAT tip of the week: Bow season opens in 5 weeks in Georgia! Make sure all your gear is in working order. Go see Rick Stinson at Strike-Zone Fishing Jacksonville and let him inspect your bow and get it tuned up! Here's your Kirbyco Builders Inc. cooking tip of the week: Mrs. Potter's Chicken - a back to school favorite! Two boned chix breastSlice in one inch stripsPound each strip in a zip lock bag flatCrush one sleeve of ritz crackers in a big ziplock bag and add 1/4 cup of Parmesan Cheese ( grated)Melt one stick of butter in a bowlDip the filet strips in the butter and toss in the ziplock bag of crushed crackers/ cheesePlace on cookie sheet and bake at 325 degrees for 35mins  

In this episode of Joculation, LP shares his unique brand of comedy and satire on the Four Horsemen of the Apocalypse – the Colorado Van Life Edition - as all the plagues visit Colorado for summer break, following the current TikTok “cooking” hack mixing Strawberries and Parmesan Cheese because there aren't enough disgusting food combinations already, and starting an Exorcism side hustle during the explosive rise of demonic possession through text messages on smartphones. If you enjoyed listening to the show, please give it a five-star rating, a review, and please share with your friends. It all genuinely helps others to find Joculation and grow the Circle of Intimacy. Please be sure to subscribe on Anchor, Spotify, Apple Podcast, Google Podcast, or wherever you are listening. The Joculation podcast is available across all major podcast platforms. If you would like to experience the live interactive social broadcast of Joculation in its entirety, you can catch Joculation every Friday night 8:00 PM - 10:00 PM Mountain Time (10:00 PM - 12:00 AM Eastern Time) at MSP Waves (https://mspwaves.com), Theta.tv (https://www.theta.tv/mspwaves), VIMM.tv (https://www.vimm.tv/msp-waves) - or join the audience in the Circle of Intimacy in the Peace, Abundance and Liberty Discord Server (https://mspwaves.com/discord). Please take a moment to stop by DShop and pick up some official LP merchandise. New merch is being added regularly and all the proceeds support the show. Check out LP's DShop (https://shop-lpfaust.ogn.app) when you have a moment. Follow me on Twitter (https://twitter.com/FaustLp) to keep up to date with all things LP and thank you. --- Send in a voice message: https://podcasters.spotify.com/pod/show/lpfaust/message

Todd: OK, Jessica, we are going to talk about cooking.Jessica: OK.Todd: Now, you like to cook!Jessica: Yes.Todd: OK. What can you cook?Jessica: I can cook Manicotti, Tacos, lots of food.Todd: OK. So what is Manicotti?Jessica: Manicotti is...it's a big noodle. It's hollow on the inside and you fill it with different cheeses and then you put red tomato sauce over the top of it and..it's pretty goodTodd: So how do you make it?Jessica: Well, you use Ricotta cheese, Mozzarella cheese, um , Parmesan Cheese,a little bit of salt, and basil and stuff and you mix it all together in a pot and then you stuff it in the noodle, and you put the noodle in the pan and shove it in the oven for 35 minutes and let it cook.Todd: Yeah!Jessica: And it's good.Todd: That sounds really good. How often do you make manicotti?Jessica: Oh, a couple times a month, probably.Todd: What is the secret to good manicotti?Jessica: You got to make it tasty, cause if you add enough salt or Parmesan cheese then it doesn't taste as good.It just tastes like your eating cheese. That's it.Todd: OK. Well I'll remember that. Thanks a lot Jessica.Jessica: You're welcome.

Todd: OK, Jessica, we are going to talk about cooking.Jessica: OK.Todd: Now, you like to cook!Jessica: Yes.Todd: OK. What can you cook?Jessica: I can cook Manicotti, Tacos, lots of food.Todd: OK. So what is Manicotti?Jessica: Manicotti is...it's a big noodle. It's hollow on the inside and you fill it with different cheeses and then you put red tomato sauce over the top of it and..it's pretty goodTodd: So how do you make it?Jessica: Well, you use Ricotta cheese, Mozzarella cheese, um , Parmesan Cheese,a little bit of salt, and basil and stuff and you mix it all together in a pot and then you stuff it in the noodle, and you put the noodle in the pan and shove it in the oven for 35 minutes and let it cook.Todd: Yeah!Jessica: And it's good.Todd: That sounds really good. How often do you make manicotti?Jessica: Oh, a couple times a month, probably.Todd: What is the secret to good manicotti?Jessica: You got to make it tasty, cause if you add enough salt or Parmesan cheese then it doesn't taste as good.It just tastes like your eating cheese. That's it.Todd: OK. Well I'll remember that. Thanks a lot Jessica.Jessica: You're welcome.

Todd: OK, Jessica, we are going to talk about cooking.Jessica: OK.Todd: Now, you like to cook!Jessica: Yes.Todd: OK. What can you cook?Jessica: I can cook Manicotti, Tacos, lots of food.Todd: OK. So what is Manicotti?Jessica: Manicotti is...it's a big noodle. It's hollow on the inside and you fill it with different cheeses and then you put red tomato sauce over the top of it and..it's pretty goodTodd: So how do you make it?Jessica: Well, you use Ricotta cheese, Mozzarella cheese, um , Parmesan Cheese,a little bit of salt, and basil and stuff and you mix it all together in a pot and then you stuff it in the noodle, and you put the noodle in the pan and shove it in the oven for 35 minutes and let it cook.Todd: Yeah!Jessica: And it's good.Todd: That sounds really good. How often do you make manicotti?Jessica: Oh, a couple times a month, probably.Todd: What is the secret to good manicotti?Jessica: You got to make it tasty, cause if you add enough salt or Parmesan cheese then it doesn't taste as good.It just tastes like your eating cheese. That's it.Todd: OK. Well I'll remember that. Thanks a lot Jessica.Jessica: You're welcome.

Mike wants Dave to pay for the pain he's caused.

Jason Cousineau and Eric Fisk discuss Hunter Biden's interview on CBS Sunday Morning, especially the absurdity of some of his answers to softball questions. What would happen if any of us mere mortals and little people tossed a handgun in the trash and put it on the curb with the rest of the garbage? How do you not know what happened to your laptop? How stoned and drunk do you have to be to forget that you dropped it off at a local repair shop? How did Hunter Biden get a job at an energy company in Ukraine for 50 Thousand Dollars a month on his own merit? And could Hunter Biden, Chelsea Clinton, The Trump Kids, and all the other offspring of Elected Officials still be as wealthy and successful were it not for their parents' prestige and power? Show Notes and Links: https://thefedorachronicles.com/podcast/2021/2021-04-10-beautiful-things-hunter-biden.html The Fedora Chronicles products on Zazzle https://www.zazzle.com/store/fedorachronicles Support The Fedora Chronicles on Patreon: https://www.patreon.com/fedorachronicles The Fedora Chronicles Twitter: https://twitter.com/fedorachronicle The Fedora Chronicles Parler https://parler.com/profile/FedoraChronicles/posts The Fedora Chronicles on Telegram https://t.me/fedorachronicles

Jason Cousineau and Eric Fisk discuss Hunter Biden's interview on CBS Sunday Morning, especially the absurdity of some of his answers to softball questions. What would happen if any of us mere mortals and little people tossed a handgun in the trash and put it on the curb with the rest of the garbage? How do you not know what happened to your laptop? How stoned and drunk do you have to be to forget that you dropped it off at a local repair shop? How did Hunter Biden get a job at an energy company in Ukraine for 50 Thousand Dollars a month on his own merit? And could Hunter Biden, Chelsea Clinton, The Trump Kids, and all the other offspring of Elected Officials still be as wealthy and successful were it not for their parents' prestige and power? Show Notes and Links: https://thefedorachronicles.com/podcast/2021/2021-04-10-beautiful-things-hunter-biden.html The Fedora Chronicles products on Zazzle https://www.zazzle.com/store/fedorachronicles Support The Fedora Chronicles on Patreon: https://www.patreon.com/fedorachronicles The Fedora Chronicles Twitter: https://twitter.com/fedorachronicle The Fedora Chronicles Parler https://parler.com/profile/FedoraChronicles/posts The Fedora Chronicles on Telegram https://t.me/fedorachronicles

Let's smoke some Parmesan Cheese and dive into the 2nd amendment! Mitchell Gerber joins the show to discuss the mass genocide, and organ harvesting currently happening in Communist China. Strap in for an informative and mind blowing episode! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/themorryouknow/support

https://gopjosh.com --- Send in a voice message: https://anchor.fm/theconservativecrusader/message

Hunter Biden admits to smoking parmesan cheese out of his carpet, and doesn't deny that the laptop *might* be his. Justice & Drew discuss that as well as another Peter Doocy vs. Jen Psaki moment before chatting with Senate Majority Leader Paul Gazelka.

Hunter Biden wanting to sell books opens up about smoking Parmesan cheese and sleeping with his sister in law, BV explains why the media is making out as a sympathetic victim on News Radio KKOB

Apr 05, 2021

In this podcast, Mike rambles about Hunter Biden's addiction, David Hogg's pillow and it's disingenuous origin, and comedy. Comedy is always in every episode because he kinda has a one-track mind. Mike Gray is living proof that a horrible childhood can be turned around into an equally horrible adulthood. He is a Portland, Maine based comedian who has been performing throughout New England for about 5 years, although he'd rather not count 2020. It has been said that “he has a clear character” and “...a distinct voice for dark humor.” he was a finalist in New England's Best Bar Comic competition in 2017 and competed in Last Comix Standing in 2020. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Apr 05, 2021

Jason has a new joke book.  Biden and the impeachment.  Gorilla glue mishap and the Feline Attorney.  Facebook is considering a new smartwatch.  The movie Face/Off may have a sequal.  Lots of smart phone apps.  Some dealing with investing.  The cost of Parmesan Cheese may be on the rise.  Pigs that play video games.

We talk Tron 3, DC Universe layoffs, Dragonball Evolution vs The Last Airbender, Halo Infinite delay, Fortnite vs Apple and Google and much more! Intro provided by:• Song: Extreme Energy (Music Today 80)• Composed & Produced by : Anwar Amr• Video Link: https://youtu.be/8ZZbAkKNx7s Featured Artist:M. Viola AdamsSong: RevengeAlbum: The Purple Sunhttps://open.spotify.com/album/568Q0cesHAeP2FtpKSQVq6?si=KP6Sy8y5QNe2Hxy5eFMrPg

We're back into home cheese-making! We've worked our way through a process, beginning with some very simple cheeses, and gradually progressing to more complex cheeses. Parmesan is still considered an "intermediate" level cheese, but does have some very particular requirements to get it to turn out right.

MINCED GARLIC GOOD OLIVE OIL SALT CRACKED BLACK PEPPER! WE PACK IT FULL OF FLAVOR! IS SHOULD NOT ONLY BE GOOD FOR YOU. IT SHOULD TASTE GREAT ASWELL

We learn about VSCO girls, E-Girls and Soft Girls. Who are you? Make sure to follow us on Instagram @BrotherSisterPodcastTime Email us your nip pics, cheese photos and for any Hot Fart inquiries at yo@hotfarts.co.uk *Please note episode 5 will never be released because it was HOT ASS GARBAGE* KK LOVE YOU BYE

Jennifer delves into the differences between Parmigiano-Reggiano cheese (aka "the king of cheeses") and regular Parmesan cheese, and what you should know when making the choice. Find out why it's worth the centuries-old hype and the price tag.Have a question you want answered on a future SIDEBAR episode? Follow us on Instagram @homecookingny.com and DM us your questions!LUCKY LISTENERS! Use code "KitchenRadio25" to get 25% off Jennifer's award-winning cooking-class-in-a-book: "Six Basic Cooking Techniques: Culinary Essentials for the Home Cook," based on the most popular cooking class at the cooking school. If you like listening to this podcast, especially the "Sidebar" episodes, then you'll find a lot to love in this book.-----"Sidebar" is the bonus content of the Kitchen Radio podcast, where host Jennifer Clair takes time to answer listeners' culinary questions in between the bi-weekly cooking episodes. Make sure to subscribe to the podcast, so you can keep finding the answers to your burning culinary questions.Thank you for listening!

Today we embrace our identities as consistent jerks as we discuss whether what we are tasting is nutty or are we just lazy. We learn about tongue blossoms and cauliflower ears, the emotional fragility of cheese companies and some really gross museums while crunching on crystals. Links: Repertoire: All the Recipes You Need by Jessica Battilana Small Victories: Recipes, Advice + Hundreds of Ideas for Home Cooking Triumphs by Julia Turshen On industry, indolence, and Italian vegetable soup | Orangette Cacio e Pepe Recipe

Crab Sandwiches, KFC, Jay-Z This week in Food News: Tokyo Ale Works, a brewery in Tokyo, debuted its Kani Burger. Kani means crab in Japanese and the burger swaps out deep fried soft shell crab for buns, and crabmeat, lettuce, and tomatoes in between the 2 crab “buns”. This is essentially the KFC Double Down, on steroids and fancy. The burger looks so good that Bettina Makalintal from Munchies declared that “All burgers should have entire deep fried crab instead of buns” and I would have to agree. Tom thinks all burgers should have buns and a crab inside of it. Kentucky Fried Chicken in Indonesia is beginning to sell Fried Chicken Skins for $1 a bag. They are capitalizing on unhealthy snack food, and this is for sure going to be a hit. Hopefully, they decide to bring it to the US. If they do, I’ll definitely have to try it. Source “I’m not a businessman. I’m a business, man” Famed Brooklyn rapper Jay-Z has become Hip-Hop’s first Billionaire. The vast majority of his net worth has come from his investments in Ace of Spades Champagne and Dusse Cognac. He is also an investor in the 40/40 Club, The Brooklyn Nets, Tidal, and has many other business ventures. Source Who Cares About Michelin Stars? Michelin made its triumphant return to Los Angeles and no one was happy with it. They didn’t award a single restaurant 3 stars, even though many believed that some of the restaurants in LA are the best in the world. Tom and I talk about Michelin Stars, the validity that they bring, and the issues we have with them. The one example that I have used multiple times for Michelin in NYC is the Steakhouse example that I called “The Peter Luger Standard”. Steakhouses in NYC are all pretty similar, some are definitely better than others and some are not as traditional. That all being said, the only Steakhouse in the entire 5 Boroughs of NYC that has a Michelin Star is Peter Luger. By Michelin recognizing Luger as being worthy of a Star, why are the handful of other NYC Steakhouses that serve more varieties of steak and sides, as well as the Porterhouse, Cream Spinach, Mashed Potatoes staples not awarded with stars? Luger is not the best Steakhouse in NYC, it is incredible and I believe it is one of the most important restaurants in NYC, but not the only one that deserves a Michelin Star My next point is the obvious Nepotism and borderline Xenophobia with 2 vastly different 2 Starred Restaurants. Gabriel Kreuther in Bryant Park has 2 Michelin Stars. They are a fancy French restaurant with an interior very similar to Le Bernardin. When I went there, they served me a cocktail with 2 types of ice, and fish that had been expired. Neither of these should be acceptable at a restaurant of any caliber much less one with 2 Michelin Stars. I’ve also eaten at Gaggan which has been voted the #1 restaurant in Asia for something like 5 years in a row. Where I had probably the worst seafood of my life at GK, I had the absolute best piece of seafood at Gaggan. A Tandoori Prawn that was perfect in every way.  Gaggan has only 2 Michelin Stars and is not only the best meal I’ve ever had but on a different planet than Gabriel Kreuther. My final point is comparing 2 Mexican Restaurants in NYC. Oxomoco is across the street from our studio in Greenpoint and Cosme is in Flatiron. Oxomoco is a wonderful restaurant and deserving of their Michelin star, but Cosme was literally the best a la carte dinner I have ever had(Gaggan is a tasting menu) and they were not awarded one. They are also famously run by a female chef Daniela Soto-Innes. This one just confuses me, but then again there is no Michelin guide for Mexico Let me know what you think about Michelin and your experiences in the comments below   A Rant: Parmesan vs Parmigiano Reggiano This rant is a long time coming, and I’m actually surprised that Tom and I have never talked about it before. Next time you go out to dinner at an Italian Restaurant, do not ask for Parmesan Cheese. Parmesan Cheese is not Parmigiano Reggiano Cheese. Parmesan Cheese is not even cheese, there have been traces of wood pulp and cellulose found in it when tested. Parmigiano- Reggiano Cheese is the “King of Cheeses” must be aged a minimum of 12 months. It can only be made in a handful of cities(The “Parma-Reggio” region), and only has 3 ingredients, milk, salt, and rennet. Parmesan Cheese comes in a green cylinder and has no rules of its production. Parmesan Cheese tastest nothing like Parmigiano Reggiano. Check out this segment to hear even more about the two, as well as Pecorino Romano and Grana Padano.     Singapore Sling and A Cocktail to Be Named Later   Mikes Drink: The Singapore Sling 3⁄4 oz Gin 1⁄4 oz Grand Marnier/Cointreau/Triple Sec/Dry Curacao 1⁄4 oz Cherry Heeling or Luxardo Maraschino 1⁄4 oz B&B 1 oz Pineapple juice 1⁄2 oz Fresh lime juice 1 dash Bitters   Club soda, to top   Cherry Orange Slice   Mix all ingredients besides the last 3. Pour over a Tom Collins Glass full of ice. Top with Club Soda, and Garnish with Fruit   Tom's Cocktail   3 oz Cold Brew 1 oz Bumbu Rum 1 oz Ancho Reyes Chili Liquor   Stir ingredients over ice, strain and serve up in a chilled glass

In this episode, the pair are joined by Ben Crane and they discuss LGBT Pride Month, The Stonewall Riots, Walking Away from Toxic Family, Giving Your Own Approval, Disney, and Embarrassing Moments.

It's CINCO DE MAYO and what better day to finally review the Kansas City Taco Institution for almost 40 years...MANNY'S MEXICAN RESTAURANT! We are joined by guests Comedian and Podcaster BROCK WILBUR, Actress and Improv Performer KATE HAUGAN, Taco/Torta Aficionado ERIKA RATER, General Manager of Manny's DAVID LOPEZ, and Executive Producer CHRIS GARIBALDI! Dave tests his guests on their CINCO DE MAYO knowledge in a CINCO DE MAYO QUIZ! We also discuss the Eater.com article that ponders the topic of THE KANSAS CITY TACO! We review the Kansas City Tacos at Manny's and they are Parmesan Cheese-errific! In this episode, Chris remembers his days as a Fajita Guy! Our guests' reminisce about their best MANNY'S memories! In a special interview, Dave sits down with Manny's GM DAVID LOPEZ to discuss the history of Manny's and tacos in Kansas City as well as the secrets to Manny's longevity! And Dave also presents David with a special gift! In the TACO TICKER we taco 'bout an award winning Detroit Taco Bell getting Xbox Prizes! Chipotle Sales Skyrocketing! And Taco Bell launches their summer fashion and beach/pool line! ALSO: Chris & Brock apply too much hot sauce! Chris cries! Sex Cults! Brock admits to being a garbage raccoon (He'll eat anything!) Walking Tacos! Our guests give their most controversial KC Taco/BBQ Opinions! We sing Mr. Wendall! AND: Chris tells us about his lifelong wish for Henry Winkler to be his Dad and the time he was in the same room with Prince's Ashes at Paisley Park! WHAT A WAY TO SPEND A CINCO DE MAYO!!" 

The abilities of certain microorganisms to be transferred across the food production chain, persist in the final product and, potentially, colonize the human gut are poorly understood. Here, we provide strain-level evidence supporting that dairy cattle-associated bacteria can be transferred to the human gut via consumption of Parmesan cheese. We characterize the microbial communities in samples taken from five different locations across the Parmesan cheese production chain, confirming that the final product contains microorganisms derived from cattle gut, milk, and the nearby environment. In addition, we carry out a human pilot study showing that Bifidobacterium mongoliense strains from cheese can transiently colonize the human gut, a process that can be enhanced by cow milk consumption. Milani C et al. (2019) Colonization of the human gut by bovine bacteria present in Parmesan cheese. Nat Commun. 10: 1286.doi: 10.1038/s41467-019-09303-w. This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. Sections of the Introduction and Conclusion are presented in the Podcast. Access the full-text article here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6426854/

Do you LOVE the 3 P's? Your probably asking what are the 3 P's? PIZZA, PASTA, and PARMESAN CHEESE?! Well if you love all 3 than Italy is the place for you! I bring along Kayla today who has been to Italy to talk about her experience in Italy. She was there for 2 weeks and was able to see a lot of towns while she was there. I now want to travel to Italy! Enjoy the Podcast!

Baby’s First Little Black Dress Wirecutter: Best Pregnancy Tests First Response Manual Test ClinicalGuard Pregnancy Test Strip

In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food. Topics we cover: •  How we’ve had a few podcast fans visit this year, including Kendra and her new business:  www.vida.wine •  How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list.  Do you have others?  Let us know in the comments. Extra Virgin Olive Oil •  The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times. •  This book covers this topic extensively.  Check it out: Extra Virginity •  How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil” •  How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil •  How our extra virgin olive oil is really just freshly squeezed olives •  We’ve covered this subject a couple of times in past episodes.  Check out: — Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food   And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.   Success! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address Subscribe   Coffee •  Paul wonders why whole bean coffee costs less than ground coffee •  Paul believes there must be other additives to make it cost less •  After doing a little research, I think there may be other reasons:  Namely, inferior beans.  Here's what one site had to say: "Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad. In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans." •  Does anyone have any insight?  Let us know in the comments! •  How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods Parmesan Cheese  •  We did a whole podcast on this here: Why your Italian "food" may not be real food •  How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp! Truffle oil •  How Paul bought some fresh truffles a few years ago and we made truffle oil •  But then we discovered this can be very very dangerous, and only last 2-3 days •  This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more: "When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly. Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods. The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms." •  In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil.  This low heat infuses the oil but it not hot enough to kill botulism.  If it was brought up to that heat it would burn the truffles. • So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it.  Making it a real fake food. Wine •  You can find really cheap wines sometimes •  So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes? •  Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is: "Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use." •  Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label. Chili Peppers •  We talk a little about our chili crop this year •  Paul talks about he believes they put red dye in chili flakes •  You also have no idea how long the chili flakes have been sitting in the bag Balsamic Vinegar •  What real balsamic vinegar is all about •  How regular vinegars are made versus balsamic vinegars •  This is one of what our vendor explained about IGP for balsamic vinegars •  Why it's only made in Modena There is 2 different types of IGP. -          Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose.  In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos  in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad -          Artigianal IGP (MY BALSAMIC VINEGAR)  produce, respect the product specification, and the old process of production. Is put in different  wooden barrel  of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash). This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must,  to grow old in this barrel, for minimum 5/6 years. And my grandfather  They taught  to me, “Is impossible buy the time”. You see the picture with wood barrel. -          The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel.  Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old,  is called “Affinato” you take a maximum 10 % to the  bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place  (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person  put  your balsamic vinegar, in  the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it.   Vitamins •  If you don't know, most vitamins are filled with fillers, like silica (sand) •  Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins •  And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin •  You can check out Pure Vitamin Club here.   Skim Milk •  We argue a bit about is if really fake or not for consideration in this episode •  To Paul's point, they have taken all the good stuff out and now it's really just colored water •  How we only buy whole milk here at the villa •  The podcast Steven mentioned: Food: A Cultural Culinary History Podcast •  Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in.  But how if they just didn't over process it, they would have all those vitamins to begin with. Ham & Turkey •  How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together •  That's also called a pressed ham •  The different between prosciutto and and prosciutto crudo Baby Carrots •  How these are just deformed carrots that are cut down and treated to make baby carrots •  About the guy who invented them, and his other products Bunny Balls •  Paul argues that they are "fake" because they lead you to believe they are grown to be small •  The multicolored carrots we get here in Puglia •  Why carrots are mostly orange •  And why the Irish hate the color orange on St. Patrick's Day     Juice •  How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying. •  Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying Tea Bags •  Paul has seen a lot in the news lately about all the bad thing being found in tea bags. Scallops •  Most scallops are not real scallops, but pressed together fish This is the shellac picture I was talking about. •  How I used to add wax to chocolate when making peanut butter balls with my mother.  I assumed it was to skip the tempering process.  Does anyone know?  Let us know in the comments. •  Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.  And here's our spicy products we talked about. To sum up our Real New, Fake Food podcast.  Look for real food from the fresh food aisle, not processed food. And be sure to read your labels. What do you think?  Did we miss a fake food?  Let us know in the comments!  

Case or No Case, Parmesan Cheese Labeling Lawsuit, McDonald's Cheese Lawsuit, Red Light Camera Laswuits in Texas, Duck Boat Captain Indicted

An introduction to me, name’s Madisen and that’s all you get to know. I’m a high schooler who talks about things high school related.

Ruth Milstein, author of the Gourmand award-winning recipe book ‘Cooking with Love: Ventures Into the New Israeli Cuisine’ chats with Big Blend Radio about growing and cooking with fresh herbs, and shares her recipe for Penne Pasta with Herbs & Parmesan Cheese. See her recipe here: http://blendradioandtv.com/listing/penne-pasta-with-herbs-and-parmesan-cheese/ Music featured on this episode is "Sally Go 'Round the Roses" by Everett Coast.

Who knew that Bill Wyman (The Rolling Stones) makes an amazing Lamb Chops with Endive and Blue Cheese Salad, that Michael McDonald (The Doobie Brothers) loves Pasta with Ham and Parmesan Cheese, or that Boz Scaggs eats Tuscan Grilled Chicken? With more than a hundred recipes from seven decades of rock ‘n’ roll, pop, country, RnB, and disco, Mark Bego, along with Mary Wilson of The Supremes, gathers beloved recipes from legendary rocker friends and invites the ultimate music fan to put on an apron and join them at the table. Featuring each rock star’s biography, their favorite recipe, and other fun facts, Eat Like a Rock Star is a must-have for every die-hard rocker-at-heart who loves to eat. There is nowhere else you will find Ray Parker Jr.’s Salmon and Eggs, Joey Fatone’s (NSYNC) Rice Balls, Micky Dolenz’s (The Monkees) Micky ‘D’ Cocktail, and Angela Bowie’s (David Bowie’s ex-wife’s) Rosti Hash Brown Potatoes all in one book. Whether it’s brunch, lunch, dinner, or desert, learn to cook: • Michelle Phillips’s (The Mamas & The Papas) Organic Lemon Chicken • Lou Christie’s Linguine with Fresh Tomatoes • Marilyn McCoo's (The 5th Dimension) Leg of Lamb • Glen Campbell’s Favorite Mexican Chicken Casserole • Sarah Dash’s (Patti LaBelle and the Bluebelles) Peach Cobbler, and more! With a section on head-spinning cocktails, full menu suggestions, as well as author Mark Bego’s own culinary concoctions such as Spicy Szechuan Sesame Noodles and Boozy Banana Cream Pie, look no further for the all-in-one cooking and rock ‘n’ roll companion. As Martha Reeves says about her Smoked Turkey Necks & Lima Beans, “Honey, this is real soul food!”

Joshua Brisco and Beards McFly talk about Jorge Bonifacio's PED suspension, Odell Beckham Jr.'s problematic video, and what the Royals will be trying to sell this year.See omnystudio.com/listener for privacy information.

Eggo Waffles and Parmesan Cheese

On this episode of Food Friday: Leftovers we talk with Deanna Fox of Foxonfood.com and Rocco DeFazio of DeFazio’s Pizzeria about Italian cuisine.  

This week Audrey Moore talks to Katie Von Till and Hayes Hargrove who are both running for their local board and convention delegates for the Unite for Strength platform. They discuss their choices for the upcoming elections and the industry as a whole.   Here is the podcast with differing viewpoints with interviews from Pete Antico and Esai Morales. Take a listen, it's short enough and you should get as many viewpoints as you can before you vote.   Visit the Audrey Helps Actors Instagram page for a cheat sheet on who I'll be voting for.   Mildly Interesting: Audrey’s Mildly Interesting this week is REAL Melatonin that to help you sleep. Katie's Mildly Interestings this week are actors supporting each other and non grated Parmesan Cheese. Hayes' Mildly Interesting this week is that you don't want to know why you got or didn't get the part. You just don't. So forget it.   Credits: Host: Audrey Moore Produced and edited by Jesse Lumen This episode's show music by Ari de Niro Special thanks to Thomas Snodgrass for assistance with microphones, Aalok Mehta and 108 Hill for help with the theme song. Other music and sound fx provided by Audio 4 Video, AR Sound, Sound Effects Public Domain, Ross Bugden and SFX and GFX.  

This week we debut and sample a brand new kids' music album fronted by our very own, Ira Malkin. The band is, King Cake & The Boogie Woogies and the music is a blast. Link below! We talk this week's episodes of: "The Walking Dead", "Crashing", "Legion" and more. Steph breaks down a Forsyth County, GA zoning issue that has some neighbors "barking mad." PLUS: Logan, gross food service mishaps, News to Us, Staff Picks and a whole lot more. STAFF PICKS: Steph - Love: Season 2 (Netflix) http://www.indiewire.com/2017/01/love-season-2-premiere-date-netflix-judd-apatow-1201773810/ Jeff - Time After Time (ABC) http://io9.gizmodo.com/time-after-time-may-be-your-new-bad-tv-obsession-1793011620 Tim - History Buffs: Dances with Wolves (YouTube) https://www.youtube.com/channel/UCggHoXaj8BQHIiPmOxezeWA Get your copy of Ira Malkin's, "King Cake & The Boogie Woogies" album here: https://kingcakekids.com/home. From the site: "King Cake’s songs tribute artists such as Chuck Berry, Little Richard, BB King, John Lee Hooker, Louis Jordan, Howlin’ Wolf, Muddy Waters, Rufus Thomas, Louis Prima, and others." Thanks to Jon Mark Lundell for letting us use his background jam in the "Paul Stanley" bit. Check out Jon's music on his Soundcloud page (below). I think you'll remember a few of these from the Regular Guys Show. https://soundcloud.com/jon-mark-lundell Become a Radio Labyrinth Patron https://www.patreon.com/Timandrews Order Mary Todd Products Online! Mary Todd's custom line of shampoo, pomades and beard oils are handmade using the finest ingredients, such as cucumber, licorice and bergamot, and produced locally. http://www.marytoddhairco.com/products Wake up! Have a Banjo Cold Brew http://www.banjocoldbrew.com/

Hey Weight Loss Nation! I have Guilt Free Nachos for you today! I Love Nachos! I have been avoiding them like the plague……until now! I have put together a healthy, GUILT-FREE Recipe for Nachos. Now…..I can have them, because I thought about it and I was “mindful” about it. In Episode 016, I gave you awesome tips on alternatives to Potato Chips. You may swap out the Sweet Potato for any of the other options I mentioned in that episode for your Nachos! Here’s the Recipe! Ingredients 1 Small Sweet Potato ½ Cup Minced Garlic ½ Cup Minced Rosemary 1 TBLS Olive Oil 1 Cup dry Lentils 4 Cups Water 1 TBLS Ground Turmeric 1 TBLS Ground Coriander 1 TBLS Chili Powder 1 tsp Black Pepper ½ Cup Chopped Lettuce ½ Cup Diced Tomatoes 2 TBLS of Grated Parmesan Cheese ¼ Cup of Daiya Cheddar Style Shred Tools Needed Mandolin for slicing -  You can pick up a hand-held one on Amazon.com for as little as $14.99, or a more professional version for around $29.00. Pastry Brush for Olive Oil Blender for cooked lentils Parchment Paper Baking Sheet for cooking Sweet Potato Chips Medium Sized Pot for cooking lentils Mini-chopper for garlic & rosemary or sharp knife. Knife to shred Romaine Lettuce & Dice Tomatoes   Recipe: Put 1 Cup of rinsed, dry lentils and 4 cups of water into a pot on stovetop. Add dash of sea salt. Stir occasionally. At boil, turn down to simmer. Cook for 45 – 60 minutes. Save ½ Cup of the water in pot and put on side. Drain Lentils in colander. Place the ½ cup of cooked water into blender. Add cooked lentils. Add Turmeric, Chile Powder and Coriander to blender. Blend on medium until you get an even consistency. Slice Sweet Potato (with skin on) thin on Mandolin. Place parchment paper on a baking sheet. Place 14 slices of the sweet potato, spread out on a baking sheet (Don’t let edges touch). Brush olive oil on each slice. Add minced garlic & rosemary to each chip. Bake in pre-heated oven (400 degrees) for 12 minutes. At 12 minutes, flip each chip and then turn the entire pan around 360 Degrees and place back into oven for even cooking. Bake for another 8 – 13 minutes. Check at 8 min. and every minute until chips are crispy! Remove from oven and set to side to cool. When cool, move the chips together, towards the center of the pan. Take a ½ Cup of the Lentil mixture from blender. Spoon lentils evenly on chips. Sprinkle grated Parmesan Cheese over Lentil Mixture. Place a layer of the shredded romaine over the lentil mixture. Place a layer of the diced tomatoes over the shredded romaine. Sprinkle Daiya Cheddar Style Shred over entire portion. Place baking sheet back into oven until the cheese is melted. Remove from oven and let it sit for 5 minutes. Eat half of the Nachos now and save half for tomorrow! Or….share with a    friend!               YUMMY!   Nutritional Value Serving Size -  ½ Portion Calories – 310 Fat – 15gms Carbs – 21gms Fiber – 6.5gms Protein – 10gms Sodium – 100mgs Vit A – 100% Vit B6 – 5% Vit C  - 6% Iron – 11% Magnesium – 5% Calcium – 2.5 % Potassium – 200mgs! Wow!! I’m boosting my immune system and whacking out “Free Radical” cells in my body with the Turmeric, Coriander and Chile Powder! If you don't have time to bake the Sweet Potatoes, try "Food Should Taste Good" Brand. Their Sweet Potato Chips are tasty and pretty healthy. Here's what's on the Food Should Taste Good Brand Label. Serving Size 1 oz. (28g/about 14 chips)  Calories 160  Calories from Fat 80 Total Fat 9g  Saturated Fat 1g Trans Fat 0g Cholesterol 0mg  Sodium 95mg Total Carbohydrate 18g Dietary Fiber 3g  Sugar 4g Protein 1g Adjust your caloric intake if you will be using the store bought brand of sweet potato chips.  **************  Very Important **************************** Would you like to become a Member of Weight Loss Nation? During the month of February I have a special offer, just for you! You can become a pro-plus support member for just $20.17 a month! This is regularly $39.99 a month. As a Pro-plus Support Member, you immediately gain access to our private FB community, where you can ask our expert mentors Questions – or share recipes and stories with members! You will also receive access to our video cooking vault, where Chef Ghada – from “A Dash of Salt & Pepper,” will show you how to make delicious and EASY recipes…from start to finish! You’ll also receive access to our exercise video vault, where you can watch our Fitness experts demonstrate how to do various exercises at home. Explore our recipe box for all kinds of healthy meals! Get awesome education from our Mentors during virtual meetings. If you want to be an inspiration to our listeners…..you can share your story on Weight Loss Nation with our “listen to our member segment.” You will receive “Daily” inspirational Text Messages! You have access to email support 24/7 And 24 hr. hotline numbers should you have an emergency or feel you are in a crisis. You have access to my monthly seminar to discuss your progress and ask me questions! You will have access to coupons and discounted products from our sponsors and guests! This program is valued at over $5,000. For the month of February…..you can gain access for ONLY $20.17 a month. So… go to www.TheWeightLossNation.com and become a member! I look forward to seeing you in the private FB community and on the monthly seminar! Thanks so much for listening Nation! I know you have choices…..I want to provide you with everything you need to have a long-term healthy lifestyle! If you have any questions…….just ask…send your questions to – Support@TheWeightLossNation.com I’ll personally answer them! Now…..go make some No Guilt Nachos and I’ll speak with you soon! Have a happy, peaceful & healthy week!    

On today's show I talk about making Paleo spinach nad bacon cakes with butter and parmesan cheese. These are supper yummy yet also very easy to make. Fresh spoinach is a must here, no frozen please. This makes a great appetizer that is very rich and full-flavored.

On today's show I take you along on my travels to Europe which remind me of a side trip that had me in Cortina d' Ampezzo, one of hte world's most amazing alpine villages. Cortina is so pretty and has many activities such as hiking, skiing, shopping, eating, cross country skiing, ice hockey, motorcycle riidng etc. Cortina d'Ampezzo Italy is a sight for the senses sue to it's alpine scenery that is nothing short of spectacular. If you ever go there be sure to eat the spinach balls they make....they are unforgettable.

The 13th Annual Miami Spice Restaurant program kicks off in just a few weeks on August 1. This year to celebrate, the Greater Miami Convention & Visitors Bureau (GMCVB) launched a series of special of monthly Miami Spice Mash-Ups, where chefs collaborate for a one-night only dinner and prepare dishes from their upcoming Spice menus. On Wednesday, June 25, J&G Grill at St. Regis Bal Harbour Resort kicked off the series with its Chef de Cusine Brad Kilgore and pastry chef Antonio Bachour creating a six-course menu with visiting Chef Jose Mendin of the Pubbelly family of restaurants. The intimate dinner showcased the creativity of these chefs with dishes such as Local Poussin, “Saucisson de Lyon,” Five Spice, Chard Walnut Emulsion from Kilgore, Pork Cheeks, Asparagus, Mushroom Dirt, Parmesan Cheese and Pickled Mushrooms from Mendin; and Salted Honey Yogurt, Candied Tomatoes, Greek Yogurt Custard, Strawberries, and Yogurt Sponge Cake from Bachour. Guests also enjoyed cocktails from Botran Rum and beers from Stella Artois. Check out more highlights from the video above and make sure not to miss the next Miami Spice Mash-Up on Thursday, July 24 at 8 p.m., when chef Clayton Miller of 50 Eggs and Todd Erickson of HaVen Gastro-Lounge team up at Swine Southern Table & Bar. Tickets are $65 per person and can be purchased here www.50eggsinc.com/chefs.

Even more goody foody! Luc hosts this segment in our continuation of "What am I eating: liquid edition." He produces some weird sounds that may or may not come from his pants. In the course of the guessing, we discuss the Hartford Whalers, the marriage of Dave Simonot way back when, and whether being a sex slave depends on whether you enjoy it. We also provide some useful advice for life, including: "Just sit there and take it!", which is good advice for working your way through a drink with a bead-filled straw, or for listening to an episode of Limited Appeal, for that matter. If you work for Nestle and want to buy us headsets in appreciation for plugging your products, contact us via email (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.

Even more goody foody! Luc hosts this segment in our continuation of "What am I eating: liquid edition." He produces some weird sounds that may or may not come from his pants. In the course of the guessing, we discuss the Hartford Whalers, the marriage of Dave Simonot way back when, and whether being a sex slave depends on whether you enjoy it. We also provide some useful advice for life, including: "Just sit there and take it!", which is good advice for working your way through a drink with a bead-filled straw, or for listening to an episode of Limited Appeal, for that matter. If you work for Nestle and want to buy us headsets in appreciation for plugging your products, contact us via email (maskedman@limitedappeal.net). Theme music courtesy of General Patton vs. The X-Ecutioners and Ipecac Recordings.

Director, musician, and producer, Liam Lynch, tells Jen about his habitual eating at In-and-Out Burger, making a good steak, his love of parmesan cheese, and how not to make a pizza. The live footage is of Liam performing "Whatever" as part of a Foo Fighter's encore at a sold-out Universal Amphitheater. That's Dave Grohl on drums and Tony Kanal of No Doubt on bass. How could it not rock? Liam also happens to be Jen's little brother. [April 2003, Los Angeles, CA]