Podcasts about parmesan cheese

Guest Host: Terry Slatic U.S. Ambassador to the United Nations Mike Waltz said that bombing Iran’s bridges and power plants would not constitute a war crime, defending President Trump’s threat to target Iranian infrastructure if diplomacy fails. Waltz argued that much of Iran’s infrastructure has dual military use, making it a legitimate target under the laws of war, while critics warned such strikes could cause massive civilian harm. The Pentagon says its review of the chaotic U.S. withdrawal from Afghanistan is nearly complete, with a final report expected soon. The investigation examines decision‑making leading up to the 2021 evacuation, including security failures during the Abbey Gate bombing that killed 13 U.S. service members. A Gold Star father whose son was killed in the 2021 Abbey Gate bombing says a previous Pentagon review of the Afghanistan withdrawal “smelled like a cover‑up,” as a new investigation takes a much deeper look at what happened. The new Pentagon review panel has examined more than 9 million documents, compared with about 3,000 in the earlier review, and is preparing a final report expected in the coming months. An Italian bank has begun accepting Parmigiano Reggiano (Parmesan cheese) as collateral for loans, recognizing the cheese’s high and stable value. Because the cheese has protected designation of origin (PDO) status and increases in value as it ages, banks can securely store it while producers access cash during long aging periods. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

Guest Host: Terry Slatic U.S. Ambassador to the United Nations Mike Waltz said that bombing Iran’s bridges and power plants would not constitute a war crime, defending President Trump’s threat to target Iranian infrastructure if diplomacy fails. Waltz argued that much of Iran’s infrastructure has dual military use, making it a legitimate target under the laws of war, while critics warned such strikes could cause massive civilian harm. The Pentagon says its review of the chaotic U.S. withdrawal from Afghanistan is nearly complete, with a final report expected soon. The investigation examines decision‑making leading up to the 2021 evacuation, including security failures during the Abbey Gate bombing that killed 13 U.S. service members. A Gold Star father whose son was killed in the 2021 Abbey Gate bombing says a previous Pentagon review of the Afghanistan withdrawal “smelled like a cover‑up,” as a new investigation takes a much deeper look at what happened. The new Pentagon review panel has examined more than 9 million documents, compared with about 3,000 in the earlier review, and is preparing a final report expected in the coming months. An Italian bank has begun accepting Parmigiano Reggiano (Parmesan cheese) as collateral for loans, recognizing the cheese’s high and stable value. Because the cheese has protected designation of origin (PDO) status and increases in value as it ages, banks can securely store it while producers access cash during long aging periods. Please Like, Comment and Follow 'Philip Teresi on KMJ' on all platforms: --- Philip Teresi on KMJ is available on the KMJNOW app, Apple Podcasts, Spotify, YouTube or wherever else you listen to podcasts. -- Philip Teresi on KMJ Weekdays 2-6 PM Pacific on News/Talk 580 AM & 105.9 FM KMJ | Website | Facebook | Instagram | X | Podcast | Amazon | - Everything KMJ KMJNOW App | Podcasts | Facebook | X | Instagram See omnystudio.com/listener for privacy information.

PREVIEW FOR LATER. GUEST: Lorenzo Fiori Lorenzo Fiori shares a seasonal recipe from Padua, Italy, featuring wild asparagus. He suggests boiling the asparagus and dipping it into a sauce made of Parmesan cheese and fried egg yolk, paired perfectly with Prosecco. (1)

Topics You're Welcome Here, Brant the Wedding Singer, Social Role Play, Not Enough Exercise, Mime the News, Words and Lasers, Millennials and Cereal, What's a Successful Day, Clueless Guys, Making Rules, Say Yes to God, Cleaning Yourself Up, The Word "February" Follow-up, Too Many Toys, Roscoe-Tolkien: Call It!    Quotes: "I don't put silent letters in your name. Why do it to mine? There is a little emotion here for me."   "She just flat out doesn't like me and he's trying to."   "You are in control of how you impact people with your words. You can encourge or rip them to shreds."   "Clueless guys make great husbands."   "God uses messy people" Join us for this episode of the Oddcast Rewind as we head back to February of 2016. Whether you've heard this episode before or are experiencing it for the first time, we hope it brings some joy and laughter to your weekend!  . . . 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!

For most of us, the first time we eat cheese, it's usually bright orange in color and wrapped in plastic, and not really cheese. After that, most of us encounter it coming out of a green cylinder that we shake over pasta. Many of us call it Parmesan cheese, but representatives from the Parmesan region in Italy want to change that. Because they feel that's not an accurate representation of Parmigiano-Reggiano. In Europe, the only cheese called Parmesan comes from that specific region. But here in the US, we take liberties with the term. And their worldwide marketing group wants to change that… Click Here To Subscribe Apple PodcastsSpotifyAmazon MusicGoogle PodcastsTuneIniHeartRadioPandoraDeezerBlubrryBullhornCastBoxCastrofyyd.deGaanaiVooxListen NotesmyTuner RadioOvercastOwlTailPlayer.fmPocketCastsPodbayPodbeanPodcast AddictPodcast IndexPodcast RepublicPodchaserPodfanPodtailRadio PublicRadio.comReason.fmRSSRadioVurblWe.foYandex jQuery(document).ready(function($) { 'use strict'; $('#podcast-subscribe-button-13292 .podcast-subscribe-button.modal-69928f5e24357').on("click", function() { $("#secondline-psb-subs-modal.modal-69928f5e24357.modal.secondline-modal-69928f5e24357").modal({ fadeDuration: 250, closeText: '', }); return false; }); });

The intro to this show is not to be missed. Nor is the outro. Everything else is equally unmissable, just not in the same accent!Neil reveals the truth behind Parmesan Cheese and Salvador Dali's near-death, land-based diving-suit experiment! Dave tells the incredible tale of a molasses flood in Boston and reveals the insane journey every NBA basketball goes on. Enjoy!To listen to Dave on the radio check outhttps://www.todayfm.com/shows/dave-moore-1499732 To see Neil on tour check outhttps://www.neildelamere.com/reinventing-the-neil-tourPresented and Produced by Neil Delamere and Dave MooreEdited by Nicky RyanMusic by Dave MooreArtwork by Ray McDonnell Hosted on Acast. See acast.com/privacy for more information.

What to do with all the "boomer junk" -- we take calls from all sides of this modern problem. Parmesan Reggiano has a Hollywood agent, and what a leaf emoji means on the socials -- fans of "Frankenstein" take notice!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Lorenzo Fiori shares a traditional Milanese recipe for "rice with saffron" (risotto alla Milanese), often served at La Scalagala dinners, describing it as delicious and creamy with parmesan cheese. He recommends pairing it with Italian wines like Barolo or Barbaresco from Piedmont. Fiori also discusses Italy's economic concerns regarding political instability in France and Germany, and the ongoing international interest in NATO events. MILAN

Jon is joined by MN Sen. Mark Johnson to discuss the verdict in the Sen. Mitchell trial, passing of Sen. Bruce Anderson, and many other challenges in the MN legislature this year. Jon offers up his opinion on why Sen. Mitchell is waiting to resign; Jon looks at recent immigration headlines and the impacts of a new MN law.

Send us a textIn this episode of Super Familiar with the Wilsons, married podcasters Josh and Amanda dive into the real (and ridiculous) world of modern marriage, perimenopause, and parenting chaos. Amanda battles hot flashes and podcasts without pants. Plus: when is it appropriate to sprinkle parmesan on the dog, Josh has a deep concern about eating bugs, and a Flashbacks Quiz.Along the way, they explore who the real “main character” of their family is, reveal confessions from the internet's Fesshole, and deliver hard truths about healthcare, condiments, and childhood sleep music trauma. It's a comedy podcast for anyone navigating second marriages, second chances, and second helpings of sausage balls.Perfect for fans of: marriage podcasts, parenting humor, midlife meltdowns, and people who secretly worry about eating grubs in salads.Super Familiar with The Wilsons Find us on instagram at instagram.com/superfamiliarwitthewilsonsand on YoutubeContact us! familiarwilsons@gmail.com

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.

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.

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.

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 Hosted on Acast. See acast.com/privacy for more information.

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

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

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

Apr 05, 2021