Podcasts about Pasta

With David Nasternak and Alex Drain This Podcast Has a Sponsor: Michigan Law Grad Jonathan Paul is the guy with the C you want skating next to the ref and pleading your case. He's also a good guy to sit next to at the hockey games. [Writeup after THE JUMP] --------------------------------- Segment 1: Minnesota Dissects Michigan  OMRs and Zone Entries Doom the First Period Michigan does not enter the House Gophers Pre-Scout Noah West? Segment 2: Michigan Responds in Kind Here We Go Again Just Kidding! Pasta is Here Much Better Entries Another 30 Minute Game B10 Wrap/OSU Preview --------------------------------- MUSIC NHL on ESPN Theme "We Are the Champions" -Queen Ice Hockey (NES) theme

Many types of pasta are named for their resemblance to things we see or interact with every day, and so it should be no surprise several of those names are inspired by animals. Can you guess any of these animalogies before listening? Did I miss any? Take a listen to find out. Food for Thought Podcast is 100% listener-supported. Please join other supporters by going to Patreon.com/ColleenPatrickGoudreau and becoming a patron.     

On this Episode of Huntavore, Nick welcomes back Shane Ball; former professional chef, Hunter, and all around stud in making pasta.  First on the plate, taking spaghetti from good to better, without a whole lot of effort, An easy “how to” make a quality tomato sauce, and a deep dive into a pet project Nick is doing; Whitetail Liver and Leek ravioli with a mushroom cream sauce.  If all this sounds incredible, buckle up and get your notes ready for this next episode of Huntavore.Shane Ball is a former professional chef and native to Alberta, Canada.  Nick catches up with Shane about his big game season this year.  Shane chased both Elk and Moose this year and was able to bring home a couple hundred pounds of glorious venison.  First up, a game of “Good, Better, Best” Spaghetti with meat sauce.  A staple in most homes.  Take a pound of ground, cook it, add it to tomato pasta sauce, scoop and serve over cooked spaghetti.  Good.  Whip out some frozen garlic bread to make it “special.”To go Better, Shane offers us a go to easy tomato sauce that will have you forgetting the ease of canned bland from the store.Nick adds in how he prepares the ground meat.  Dry the meat on paper towels, salt, and let come up to room temp.  The ground gets a way better sear.  When it comes time to add the sauce, both agreed, hit the pan with a stock or a red wine, or something to deglaze the bottom of the pan and lift the fond.  A quick dice of an onion works well for bringing up those brown bits.  Now add the sauce and find your good dish now way better.Now into some deep talk on stuffed pasta.  A whole episode could be dedicated entirely to just making the pasta.  While a science, it is almost an art with the fine tuning that has to happen.  Nick laid out his plan of using his archery doe liver in a ravioli.  Shane offered up some great advice on pairing with a second flavor, along with making it into a mousse and piping the filling for a consistent noodle.  Lots of first time tasks going on, but with Shane's help Nick feels that if he can stay organized, some homemade raviolis will be in his future.Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10 Huntavore is Powered by Simplecast

On this Episode of Huntavore, Nick welcomes back Shane Ball; former professional chef, Hunter, and all around stud in making pasta.  First on the plate, taking spaghetti from good to better, without a whole lot of effort, An easy “how to” make a quality tomato sauce, and a deep dive into a pet project Nick is doing; Whitetail Liver and Leek ravioli with a mushroom cream sauce.  If all this sounds incredible, buckle up and get your notes ready for this next episode of Huntavore.Shane Ball is a former professional chef and native to Alberta, Canada.  Nick catches up with Shane about his big game season this year.  Shane chased both Elk and Moose this year and was able to bring home a couple hundred pounds of glorious venison.  First up, a game of “Good, Better, Best” Spaghetti with meat sauce.  A staple in most homes.  Take a pound of ground, cook it, add it to tomato pasta sauce, scoop and serve over cooked spaghetti.  Good.  Whip out some frozen garlic bread to make it “special.”To go Better, Shane offers us a go to easy tomato sauce that will have you forgetting the ease of canned bland from the store.Nick adds in how he prepares the ground meat.  Dry the meat on paper towels, salt, and let come up to room temp.  The ground gets a way better sear.  When it comes time to add the sauce, both agreed, hit the pan with a stock or a red wine, or something to deglaze the bottom of the pan and lift the fond.  A quick dice of an onion works well for bringing up those brown bits.  Now add the sauce and find your good dish now way better.Now into some deep talk on stuffed pasta.  A whole episode could be dedicated entirely to just making the pasta.  While a science, it is almost an art with the fine tuning that has to happen.  Nick laid out his plan of using his archery doe liver in a ravioli.  Shane offered up some great advice on pairing with a second flavor, along with making it into a mousse and piping the filling for a consistent noodle.  Lots of first time tasks going on, but with Shane's help Nick feels that if he can stay organized, some homemade raviolis will be in his future.Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10 Huntavore is Powered by Simplecast

Life Hacks provides listeners with tips, tricks, and techniques for hacking their way to an easier, more productive life. Hosted by Zack Hack, WCYB Radio. • For more on cybersecurity, visit us at https://cybersecurityventures.com

Pasta machines operate a lot like cam screw machines, Antonio Adiletta told me when I interviewed him for this week's podcast. Antonio is co-owner of Arcobaleno and GAM Precision in Lancaster, Pennsylvania. After growing up in Italy, Antonio moved to Canada and then eventually emigrated to the United States with his wife and business partner, […] The post Pasta and Precision Parts, with Antonio Adiletta first appeared on Today's Machining World.

Charli Burnett steps Behind The Rope. Vanderpump Rules, Season Nine. Charli chats all about the new season of Pump Rules - how it was different for her, filming without OG's Stassi, Jax and Kristen, being the only one in the group whose significant other isn't a regular part of the show, and her ever changing relationships with cast mates. She weighs in on some of life's most pressing questions - the validity of “share plate” charges, Schwartz & Sandy's, Raquel Leviss' statement that Katie Maloney is bored in life, the necessity of an engagement ring from Tiffany's, the fact that Summer Moon has more IG followers than all of us, working at SUR for Lisa Vanderpump and much more. Charli shares an update on Lala Kent and Randall Emmett's relationship that has been the subject of much tabloid fodder over the past few weeks. Charli opens up about her food issues, as seen this season on VPR, her decision to show her vulnerable side on Bravo and how the public and her cast mates have reacted. Of course, last but certainly not least, we had to ask if she has, in fact, now still never eaten pasta.  @charliburnett @behindvelvetrope @davidyontef BONUS & AD FREE EPISODES Available at - https://www.patreon.com/behindthevelvetrope Brought to you by TENTREE - https://www.tentree.com (15% Off First Order - Use Code “Velvet”) Brought to you by QUIP - https://www.getquip.com/velvet (First Refill Free & Up To 40% Off Bundles) Brought to you by SHIPSTATION - https://www.shipstation.com (60 Day Free Trial. Use Code “Velvet” by clicking on the microphone at the top) Brought to you by TRUEBILL - https://www.truebill.com/velvetrope (Start Cancelling Unwanted Recurring Subscriptions Now! It could save you thousands a year.) Brought to you by WONDERY'S HARSH REALITY (Follow “Harsh Reality:The Story of Miriam Rivera” on Apple Podcasts, Amazon Music, or you can listen early and ad free by joining Wondery Plus in Apple Podcasts or the Wondery App) MERCH Available at - https://www.teepublic.com/stores/behind-the-velvet-rope?ref_id=13198 Learn more about your ad choices. Visit megaphone.fm/adchoices

Mo'kelly can fight / Chris little and ghost gun // Pray for eve / Protein style // Learning al dente with chef bruno // whats the best serving size of pasta // $10K donation

Pizza, Pasta... Weihnachtsmärkte... Sommer oder Winter... Hund oder Katze?Viele solcher wichtigen Fragen klären wir in dieser Folge. Let that Booty bounce und hör rein! Viel Spaß und bis in zwei Wochen, Kussi

[REBROADCAST FROM March 15, 2021] Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking, discusses The New York Times Cooking No-Recipe Recipes, the debut cookbook from the website and its app. The book has over 100 ideas for dishes meant to inspire -- all without specific measurements. Cooks are encouraged to add, subtract, and adapt the recipes to their own diets and palates.   Pasta PuttanescaAnchoviesGarlicOlive oilPastaCanned tomatoesOlivesCapersRed pepper flakesParmesan Sauté some anchovies and a lot of minced garlic in a lot of olive oil while your salted pasta water comes to a boil in a big pot. (How many anchovies? How many you got? I go for a minimum of four, and the same with cloves of garlic.) Add your pasta to the pot. When the fish are melted and the garlic's gone gold, add a large can of tomatoes and stir everything together. Let that simmer a while, and get a little thicker, then add the olives and capers, and red pepper flakes until it's as fiery as you like. Taste for salt and pepper. Keep simmering and, when the pasta is done to your liking, taste the sauce again, drain the pasta, and toss it with the sauce. Shower the dish with grated Parmesan and serve. Tip You can cook the dried pasta directly in the sauce if you like, adding a couple cups of water or chicken stock and covering the pan for 10 minutes or so, stirring occasionally. Reprinted from The New York Times Cooking No-Recipe Recipes. Text copyright © 2021 by Sam Sifton and The New York Times Company. Photographs copyright © 2021 by David Malosh and Food Styling by Simon Andrews. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House.

Got ten minutes? Then grab a seat at the table. Because, when it comes to gratitude, the secret is in the sauce. If those words sound familiar, they should. It was during our very first episode of the HIListically Speaking Podcast where we first heard that message from guest Chris Schembra. Since that time, The Gratitude Guru, as he is called, has held space at the table for thousands of dinners and conversations to take place. His 747 Club has created connections and an abundance of grateful shares over the past six years. I know. I've been there.  So, on this special Thanksgiving episode, we head back to the dinner table with Chris to recall some of our favorite moments from Episode 1.  And before you sit down at your own table, take time to feast on what was shared. It is sure to fill your heart and have you asking for seconds. To learn more about Chris Schembra, the 747 Club and his book Gratitude and Pasta: The Secret Sauce of Human Connection, visit the website. For the full conversation with Chris, make sure to listen to Episode 1. And if you are really ready to get your gratitude on, make sure you download the Gratitude and Havening guided session with me. It's a wonderful way to be kind to your mind. Just click the link so you can watch it anytime you need some extra brain candy. If the HIListically Speaking Podcast resonates with you, consider sharing it with one other person. And subscribe anywhere you listen, so you never miss the conversation.  Looking to start a podcast of your own? Here's a free trial from my friends at SquadCast to give it a try. HIListically Speaking with Hilary Russo Created/Hosted by Hilary Russo Produced by Alan Seales Music by Lipbone Redding Recorded on SquadCast Connect with Hilary Instagram: @HilaryRusso Twitter: @HilaryRusso Facebook: @HilaryRusso Website: www.hilaryrusso.com Connect with Alan Seales Listen to more music by Lipbone Redding

Coaching & Business inquiries: thesupplementengineer@gmail.com Save 15% on Apollon Nutrition products: https://www.apollonnutrition.com/discount/Finalscoop The Final Scoop is a no-holds barred, snowflake-free panel discussion podcast born out of a desire to cut through all the fluff, frills, and BS that litters the sports nutrition and fitness industry.   Our panel includes an international assembly of industry insiders united by a common goal -- to deliver honest, straightforward information on all matters concerning training, nutrition, and supplementation sans industry-sponsored endorsements or paid advertisements. Panel members include: Shane Smith, Stack3d Robert Samborsky, Apollon Nutrition Lukasz Rytkowski, Prometeus Intelligent Sports Technology Robert Schinetsky, The Supplement Engineer Show Notes Topics covered in this installment: Noodles vs Pasta Wonder Woman Goodles Aaron Singerman & PJ Braun enter plea bargain with gov't SNS Optimize-T Uncle Eddie from Muscle Players on Dry Scooping pre workout and MORE Where to Find The Final Scoop Cast Stack3D Website: https://www.stack3d.com Apollon Nutrition IG: https://www.instagram.com/apollonnutrition/ Robert Samborsky IG: https://www.instagram.com/robik2075/ Apollon Nutrition Website: https://www.apollonnutrition.com Supplement Engineer Blog: https://supplementengineer.com/blogs/supplements Supplement Engineer IG: https://instagram.com/thesupplementengineer Before You Go... If you enjoy this podcast and want to see more content like it, please consider leaving a review! https://itunes.apple.com/us/podcast/supplement-engineer-podcast/id1447389041?mt=2&ls=1

We are live out at Smart & Final in Orange for the 11th annual pasta-thon. We are accepting your generous donations and having a good time with some fantastic guests.

We are prepping the house and the food for the holiday season We are live out at Smart & Final in Orange for the 11th annual pasta-thon. We are accepting your generous donations and having a good time with some fantastic guests.

Neil is joined by a very special guest this time around. Neil's angel kidney donor joins him for the first time live on air!We are live out at Smart & Final in Orange for the 11th annual pasta-thon. We are accepting your generous donations and having a good time with some fantastic guests.

[REBROADCAST FROM MARCH 19, 2021] Dan Pashman, host of the podcast, The Sporkful, discusses a long-running project of his -- to design and develop his own unique pasta shape. He details his journey to making his own pasta shape in a 5-part series called, “Mission: ImPASTAble.” Since Pashman joined us, TIME Magazine has named his pasta one of the 100 best inventions of 2021.

Open subtalar arthrodesis is the standard treatment for subtalar arthritis. Posterior arthroscopic subtalar arthrodesis (PASTA) has recently gained increasing popularity due to a shorter recovery time and better cosmesis. However, studies comparing outcomes and complications between these 2 techniques are limited. In conclusion, both open and PASTA techniques led to significant improvements in pain and function in patients with isolated subtalar joint arthritis. Although short-term functional outcomes and complication rates were not significantly different between the techniques, the PASTA technique was better at shortening the union and recovery times.   To view the article click here.

Today's recipe is No-Boil Baked Pasta.Here is a great Lasagna Dish for making this pasta #ad.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.Have a great day! -Christine xo

Horror! Medo! Desespero! Bukake! Pânico! Pasta de dente! No episódio desta semana nos reunimos com o CineMasmorra para falar sobre o Why Don't You Play In Hell? Lançado em 2013 pelo Sion Sono. E além de nossa resenha habitual você ouvirá sobre curiosidades do Japão e porque o Exumador perdeu seu cabelo. Então aumentem seus iPods porque mais um Podtrash está no ar! Duração: 2h20minMédia TD1P: 5 ELENCO Bruno "Gunfree" GunterDemétrius "Anjo Negro" Santos Douglas Fricke, o ExumadorEdson OliveiraShin Koheo, o Maratonista nu! CONVIDADOS ESPECIAIS Angélica HellishMarcos NoriegaAssine as paradas megalovaxfodas do Masmorra: Youtube, Anchor, Ok.ru! ARTE DO BANNER Shin Koheo EXTRAS DESTE PODTRASH IMDb do filmeTrailer no YoutuburoAssista o Why Don't You Play in Hell? no Ok.ru do Massmorra o/ Escute esta playlist no Spotify! FEEDS E LINKS DO PODTRASH Podtrash na iTunes StorePodtrash no SpotifyFeed completo do PodtrashFeed sem os Lado BFeed do Lado BCanal do Podtrash no YoutunerParticipe do Grupo “Esse Merece um Podtrash” lá no Facebook!Participe do grupo do Telegram dos Ouvintes do PodtrashConheça a Loja de Camisetas As Baratas! CONTATOS DO PODTRASH podtrash@td1p.com@podtrashFacebook do Podtrash CAPA DESTE PODTRASH

Italy can be therapeutic.  People from all walks of life flock to Italy for all sorts of reasons. We've never met a person who left the country and didn't say to themselves, wow! That's the way life should be.  Andrew Cotto recently returned from Italy, where he was on a three-week "work" trip drumming up stories. Andrew is a fantastic journalist; one of his stories from this trip will be coming out in Italy Magazine. He will be pitching several more articles to other travel sites and publications.  In addition to his travel writing, Andrew has a new book out. Pasta Mike, a story of friendship and loss. Losing your best friend is not easy. In our conversation on this podcast, you can hear in Andrew's voice the pain he's still going through.  Friendship never dies, and Pasta Mike is a reminder of how important it is to have people in your life who you love, trust, depend on, and yes, even say goodbye to even if you aren't ready to.  Please take the time to give this podcast a "like," share it with friends, and follow us on your favorite podcast platform, so you know when new episodes are released. Click the social media icons below and or search Total Tuscany and join our community. 

Oggi parliamo di... pasta! Qualche giorno fa ho ricevuto un simpatico messaggio audio da Mayken (e da sua figlia). È la scusa per parlare di spaghetti, lasagne e rigatoni.Contenuti⏱️ 01:03 La domanda di Mayken⏱️ 02:18 Gli Etruschi mangiavano la pasta?⏱️ 03:03 I Romani mangiavano la pasta? Le lagane di Apicio⏱️ 04:10 Gli Arabi e la pasta secca⏱️ 05:20 La pasta è nata in Italia o in Cina?⏱️ 06:27 La pasta e l'emigrazione⏱️ 07:04 La cottura della pasta⏱️ 08:50 La pasta e la cucina regionale italiana⏱️ 10:15 La pasta e l'identità italianaVideo

Anwar won't shut up about The Eternals movie. Portillo reveals his new ethnicity.

Introducción y bienvenida a la primera mujer del podcast;Balbina Garza     2:30 Portelo, mercado de lujo  5:00 Muñoz subastará uno de sus sacos  7:30 Pasta de dientes de gatos  9:50 Mercado de suplementos   15:50 Pieta - Venden ropa desde la cárcel 20:50 Pintura que ayuda al medio ambiente  26:45 Diner   29:50 El colapso   36:00 ¿Estás dispuesto a pagar más para ayudar al mundo? 38:00 En terreno 39:00 Realidad virtual de historia    Contacto de Portelo @portelo.shop

What's that old saying? “Gorgeous gorgeous girls love soup?” Then call us Miss America because this week Nora and Tessa are talking Pasta e Fagiole. Nora also forces Tessa to define herself with a quiz, they enjoy their mutual love of Abba and potentially start a lot of drama. Also discussed: Steve from Blues Clues! Ordering for the table! Monologues! Bon appétit! 

It's time to clear the docket! Stinky jeans, spaghetti sauce, meal beverages, metal inspired karaoke performances, and much more!

In this episode Ben makes a gourmet pasta from one of his favorite movies: Chef (2014) --- Support this podcast: https://anchor.fm/cookingwithben/support

There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations. This is a rebroadcast. See omnystudio.com/listener for privacy information.

In June of 2018, Dan was involved in “The Bucatini Dialogues: A Debate About Pasta Shapes”, a live event in which his controversial opinions about spaghetti would lead to a journey in creating his own pasta shape. From learning about the different types of flour to finding a factory which would take a chance on “the little guy”, Pashman's 3 year journey would eventually lead to success and 'cascatelli,' a pasta which would beat day 1 expectations and go on to sell over 15,000 pounds in the first day! As for now, Pashman's pasta story is still being written as he decides on how to pursue the Sporkful brand. Subscribe to our Newsletter! https://findingfounders.co/subscribe Website: findingfounders.co Follow Sam: https://www.instagram.com/samueldonner/ Follow Finding Founders IG: https://www.instagram.com/findingfounderspodcast/ --- Support this podcast: https://anchor.fm/finding-founders/support

Binaca Bezekola (Odinaka Ezeokoli, Easy) leads a congregation (compound) in Nigeria (Wakanda). Odinaka Ezeokoli: @odinaka Come visit the Mega Discord! -- SHOW INFORMATION  Support Us on Patreon & join our Discord Mega HQ Instagram: @MegaThePodcast Twitter: @MegaThePodcast Follow Holly and Greg Holly Laurent: Twitter | Instagram Greg Hess: Twitter | Instagram Music by Julie B. Nichols Learn more about your ad choices. Visit megaphone.fm/adchoices

New Jersey Devils take on the San Jose Sharks tonight after losing to the Los Angeles Kings in overtime. Christian Jaros is on the injured list (retroactive Nov. 4th)Will the Devils come out with a victory over the San Jose Sharks?https://www.LetsGoDevils.com#NJDevils #NHL #LetsGoDevils #LGD #Devils #NewJersey #NCAA #AHL

Yes, in 10 minutes you can make a mouthwatering homemade pizza sauce recipe. You don't need to heat anything on the stove, either. And it's great for meal prepping! Fellow foodies and pizza lovers: I am very excited to share with you my secrets to making it today.    The first time I wanted to make my own pizza sauce, I was actually headed in a different direction at first. I was looking for a recipe to make with canned tomatoes. And at first I was thinking of making a Sunday dinner with stuffed shells and pasta sauce using canned tomatoes, but then I was in a pizza mood.    Learn about pizza sauce vs pasta sauce in this episode, and how easy it is to make your own tomato sauce at home. Especially if you're into meal prepping!   LINKS MENTIONED Pizza sauce - https://sipbitego.com/pizza-sauce-recipe Stuffed shells - https://sipbitego.com/stuffed-shells-with-ground-beef Pasta sauce using canned tomatoes - https://sipbitego.com/tomato-sauce Pizza sauce vs pasta sauce - https://sipbitego.com/pizza-sauce-vs-pasta-sauce   CONNECT: INSTAGRAM: https://www.instagram.com/sipbitego YOUTUBE: https://www.youtube.com/c/sipbitego/videos   GUIDES: BEGINNER FOOD BLOGGER HELP -  http://foodblogchecklist.com SOUS VIDE BEGINNERS RECIPE EBOOK - https://freesousvidebook.com TRADER JOE'S MUST HAVE'S LIST - https://sipbitego.com/trader-joes-must-haves   EASY RECIPES: PIZZA - https://sipbitego.com/making-pizza-home-store-bought-dough PASTA SAUCE - https://sipbitego.com/tomato-sauce SOUS VIDE - https://sipbitego.com/recipes/sous-vide PEPPERCORN SAUCE - https://sipbitego.com/creamy-peppercorn-sauce GRILLED WINGS - https://sipbitego.com/grilled-chicken-wings HAMBURGER PATTIES - https://sipbitego.com/ground-beef-patties-for-burgers SMOKED TURKEY - https://sipbitego.com/smoked-turkey-breast SMOKED WINGS - https://sipbitego.com/smoked-chicken-wings STUFFED SHELLS - https://sipbitego.com/stuffed-shells-with-ground-beef OVEN TRI TIP STEAK - https://sipbitego.com/cook-tri-tip-oven SOUS VIDE FROZEN STEAK - https://sipbitego.com/sous-vide-frozen-steak HOMEMADE PASTA - https://sipbitego.com/homemade-pasta-recipe

It's 4:45 PM on a busy weekday, and you've already spent the takeout budget for the week. And your people have the audacity to want to be fed dinner - AGAIN! What to do? We've got you, Awesome! This week, Meg and Kelly give you the best rundown on throwing together filling meals at the last minute - for yourself or for your family!Wanna get in on that texting fun with Meg and the Sorta Awesome team? Come join the Super Star Awesomes and get the texting perk along with bonus episodes, ad-free episodes, a Super Stars-only Facebook group, and more!THANK YOU TO OUR SPONSORS:Billie: Go to mybillie.com/awesome to get the best razor you will ever own and for free shiping always!Bombas: Go to bombas.com/AWESOME and get 20% off your purchaseFirst Leaf: For six bottles of wine at $29.95 and free shipping, go to tryfirstleaf.com/awesomeSHOW NOTES:Meg's AotW: Mother of God Similar to FireKelly's AotW: grocery delivery services for friends Recipes mentioned:Pasta with Butter Parmesan from “Dinner Uncomplicated” by Claire TanseSlow cooker chicken tacosChicken wonton soup (but use frozen already prepared wontons)Change-your-life chickenKelly has all her recipes on her website: https://www.kellygordonmn.com/recipesWant more meal ideas? Feel like you're stuck in a food rut? Be sure to check out SA Episode 111: Our Favorite Meals where Meg and Kelly discuss their favorite meals. You can find Meg on Facebook, Twitter, or Instagram!Find Kelly on Twitter , Instagram and on her website!Visit sortaawesomeshow.com for show notes on this and every episode. And don't forget to find us in the Sorta Awesome Hangout on Facebook or @sortaawesomeshow on Instagram, and @sortaawesomepod on Twitter!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

M&F - Voice of the Bruins Jack Edwards on Pasta's struggles, Bettman's awful week and more See omnystudio.com/listener for privacy information.

Přestože měl problémy ve škole a nevzali ho ani na Akademii výtvarných umění, je Pasta Oner jedním z nejvýraznějších českých výtvarníků. „Kdybych to měl vzít akademicky, tak jsem určitě autodidakt. To je pro mou práci dost zásadní a nemá smysl se tomu nějak vyhýbat, nemám akademické vzdělání,“ říká v pořadu Hovory a dodává: „Co se týká vlivu, tak mě ovlivňuje všechno a neustále. Vše ve mně zanechalo nějakou stopu.“

Thank you guys so much for listening to this episode of The Other Side of the Pillow! If you have enjoyed this episode please leave us a 5-Star Rating and Review as well as following us on Instagram @OSOTPPodcast for weekly posts letting you know when the podcast is uploaded. Have a great week you guys stay safe, wear your mask so this can all end sooner than later!

This week on GOSSIPPIN we sit down with our guest couple Nick and Emma, who are in an interracial relationship. We get to know a little bit more about their struggles and successes in dating someone outside of your race. Has Hollywood helped fetishize biracial children? Has mass marketing assisted in the desire to look racially ambiguous? Is it ok to wash your raw meat and break past before boiling? Don't miss the answers to the questions we all have. 

In this episode Will Johnson of Catapano Pasta join the show. Will shares his fun story as a business school grad, who spent a decade as a lobbyist, who turned into a chef & owner of a handmade pasta company in Nashville, TN.

In questo episodio: Gli ingredienti: i vari tipi di farina Come si prepara l'impasto? La pasta non è tutta uguale: le varietà che esistono in Italia Qui trovate la ricetta completa e le parole utili: https://italianoconamore.com/italiano/italiano-in-cucina-la-pasta-fresca/ Impara con me! I corsi di Italiano con Amore: https://italianoconamore.com/iscriviti/ Domande? Scrivete qui: Contatto – Italiano con Amore Parliamo su instagram: https://www.instagram.com/italianoconamore/ 53. Italiano na Cozinha: A Massa Fresca Neste episódio: • Os ingredientes: os vários tipos de farinha • Como a massa é preparada? • As massas não são todas iguais: as variedades que existem na Itália Aqui você encontrará a receita completa e palavras úteis: https://italianoconamore.com/italiano/italiano-in-cucina-la-pasta-fresca/ Aprenda comigo! Os cursos de Italiano con Amore: https://italianoconamore.com/iscriviti/ Perguntas? Escreva aqui: Contatto – Italiano con Amore Nos falamos no Instagram https://www.instagram.com/italianoconamore/

Automotive repair and racing experts Kevin Rehwinkel and Tom Claxton host this weekly car show Mondays 8 to 9 PM.  The focus is on latest technology, vehicle care and providing answers to listener car repair questions. Billy Bolton calls in to talk about the 2021 Alabama Pecan Festival on Carol Plantation Road at WC Griggs Elementary School, Nick Dimario of Ed's Seafood Shed and Panini Pete's Pasta as well as other fine dining establishments and Mike Bailey of Sip and Chew With Mike and Stu also call in

Scott Conant – Chef & Restaurateur   A chef, cookbook author and TV personality, Scott Conant brings his own unique recipe of passion and love to creating amazing dishes with thoughtful hospitality and soulful cuisine. He is the chef and owner of Italian-American dining destination The Americano in Scottsdale, Arizona, as well as Mora Italiana in Phoenix, Arizona. Conant is a longtime judge on Food Network's “Chopped”, host of the spin-off series “Chopped Sweets” and frequent co-host on “Beat Bobby Flay”. He's written a new book called Peace, Love, and Pasta, his most personal book yet. Today we talk about his journey as a chef and restaurateur, and his ever-evolving view of happiness and success.   Follow To Dine For: Official Website: ToDineForTV.com Facebook: Facebook.com/ToDineForTV Instagram: @ToDineForTV Twitter: @KateSullivanTV Email: ToDineForTV@gmail.com   Thank You to our Sponsors! American National Insurance Spiritless - Use promo code TODINEFOR for free shipping   Follow Our Guest: Official Site: ScottConant.com Facebook: Facebook.com/ConantNYC Instagram: @ConantNYC Twitter: @ConantNYC

Sleep with the fridge light on, Hoes! It's time for some Trader Joe's horror stories courtesy of YOU, our lovely listeners. From crew member accounts to cringeworthy customer encounters, get ready for some seriously spoopy TJ's tales. Support the show (https://www.patreon.com/traderhoes)

Una ricetta patriottica e gustosa. Ce la presenta lo chef Carlo Staropoli in questa registrazione di alcuni anni fa.

The Fast Casual Nation Podcast offers exclusive interviews with experts ranging from top chefs and brand makers to executives and restaurants who work in one of the fastest-growing segments of the restaurant industry. In this episode, host Paul Barron chats with Cosmo Magliozzi, founder of Pasta 78 to discuss preparing to create a fast casual brand and developing it for expansion. Magliozzi talks about his introduction to what would become the birth of fast casual concepts back in the nineties, being inspired by Chipotle, and how his mentors and friends Joey Ciolli and Eric Grennwald of Grimaldi's Pizzeria helped Magliozzi get his brand launched. One year prior to opening Magliozzi says, his goal was to be able to make fresh pasta, cook it in under four minutes, and get it into a bowl and served. He adds, “you can make fifty to sixty pounds of pasta in less than an hour.” In November of 2020 Magliozzi says they opened their doors and then the pandemic. Since they have been building the brand and Pasta 78 is at the top of the list when fresh pasta is searched in Google. Magliozzi says, when they entered the space, third party delivery like DoorDash, GrubHub and UberEats saved the restaurant industry. He adds, if you were already an established business it was a lot easier to go online to order but being new they would have to find your restaurant first. Barron asks Magliozzi about the next generation of consumers, he says Pasta 78 has embraced TikTok and they began inviting bloggers and influencers to come to the restaurant for a free meal. Magliozzi says he had late teens and early twenties coming in, even the millennials were coming. Pasta 78 had a video go viral getting fifty six thousand hits, which drove business to the restaurant. To hear more from Magliozzi about the positive impact of social media, the importance of delivery, and Pasta 78's future growth plans, tune in to the episode of Fast Casual Nation on iTunes.

De plato de lujo en la Edad Media, la pasta se convirtió en el siglo XVII en la base de la alimentación del pueblo de Nápoles para terminar convertido en uno de los alimentos más populares del mundo

On today's show Aarón and Zarela are joined by Cristina Potters to talk about pasta in Mexican cooking. Cristina has lived in Mexico for over 40 years, and shares her knowledge of Mexican home cooking through her work as an author and tour guide. Together they cover food history, Aaron and Cristina point out ties between Mexican dishes and their European and Arabic influences, and Cristina discusses the spread of ramen noodles in Mexican since the late 80's.They also each share several recipes: Cristina and Zarela swap their recipes for Caldillo and Caldo de Fideo, and Aaron and Cristinna swap ideas for creating American pasta dishes with Mexican flare. For more recipes from  Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.

Another quick life update and announcements. Excited to be back and get this show on the road. 

Rachel Roddy had no intention of producing an encyclopaedia of pasta. Her book is more informative than that, and more readable.

Uno imaginaría que con tanta nota roja, tanta balacera, sirena, metralla y bomba, uno se acostumbra. Uno imagina que con tanta información del amigo, de un tío, de un sobrino, de un vecino que lo leyó en Internet... uno se acostumbra. Noticias Del Mundo: Historias de la pandemia - Muerte en el set de filmación - China pide Dear Prudence - Erdogan contra todos - Día Internacional de la Pasta. Historias Desintegradas: La cosecha de la fresa - Catalizador carísimo - El camionero distraído - Carreteras de Texas - En la gasolinera - La musculosa solidaria - Hard Rock Bogotá - Entre la Salsa y la Rumba - Bon Jovi, Scorpions y Def Leppard - Amo los spoilers - Series, películas y música - El boxeador ruso que derrotó al oso y más...  https://www.canaltrans.com/ecdqemsd_podcast_2021/5116_el_viaje_y_el_sonido.html En Caso De Que El Mundo Se Desintegre - ECDQEMSD Daily Podcast - El Viaje Y El Sonido - acostumbrarse...

Laura Galloway talks to the Satellite Sisters about her fascinating memoir Dalvi: Six Years In The Arctic Tundra. And yes, she did move in with a reindeer herder, stick around after he ditched her and learn the indigenous language Sami and the history and culture of the people. This book is that story plus her family story.Here's a great review of the book. We also ask her about the aurora borealis.Follow Laura Galloway on @instagram @authorlauragallowayJulie's Tuesday Trends:Dolphin SkinPutt Putt Golf for AdultsHome GeneratorsHalloween Trees#CookingWithLiz this week:Liz makes Pasta con Aglio and Olio from Stanley Tucci's new book TASTE: My Life Through Food. Watch her LIVE in the Satelliteite Sisters Facebook Group on Thursday October 21 at 8 pm ET/5 pm PT or follow @satsisters on @instagram to see the post on IGTV.Lian's recommendations on more great writing about food:PLENTY: A Memoir of Food & Family by Hannah Howard Tastemakers: Seven Immigrant Women Who Revolutionized Food in America by Mayukh Sen.The Department of Salad, a newsletter from former New Yorker editor Emily Nunn Visit our website Satellite Sisters: A Pep Talk For Modern WomenFor info on The Sweeney Sisters and Lian's online book clubs for The Sweeney Sisters go to www.liandolan.comSubscribe to our newsletter Pep Talk here.For all of our booklists at Bookshop.org, go to www.bookshop.org/shop/liandolanBuy The Sweeney Sisters here on bookshop.org or here on amazon.Join our community: Facebook Page, Facebook Group and on Instagram and Twitter @satsisters.Thank you to our sponsors and to listeners who use their special urls to support Satellite Sisters.Ritual www.ritual.com/sistersRothy's www.rothys.com/sistersGreen Chef www.greenchef.com/sisters125 Use code sisters125Third Love www.thirdlove.com/sisters See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Julie is always on BREAKING SPY NEWS plus Lian is headed out for her first trip in two years and Liz salutes Shalane Flanagan- six marathons in six weeks - wow!What did YOU do this weekend? Shalane Flanagan ran TWO marathons and will complete six this fall.Submarine Spy Case - Julie is ON IT.Facebook, Instagram and Harm to Teen Girls. More to read here.It's Breast Cancer Awareness Month. Get your mammogram, sisters and read about this promising new cancer treatment.Only in LA -- Hypno Yoga! Only Martha! Read about what Martha Stewart does and eats every day.Tucci-tober continues LIVE in the Satellite Sisters Facebook Group every Thursday in October at 5 pm PT/8 pm ET.This week, Cooking With Liz will feature Stanley Tucci's Bolognese from his book The Tucci Table. Cooking With Liz Thursday October 21st: Pasta con Aglio and Olio from the new book.Cooking With Liz October 28th: Spaghetti con Zucchine all Nerano from the new book and TV showEntertaining Sisters:Spy Shows from Spymaster Julie:Counterpart starring J. K Simmons on Netflix.SAS: Red Notice on Prime Video. Shoot'em up with British agents facing terrorist threat on a train. Unit 42 on Netflix. A widowed cop tapped to lead a special cyber crimes unit partners with a former hacker to hunt down tech-savvy criminals in Belgium.Plus Season 3 of Succession on HBOMax premieres this weekend along with a new podcast about the show hosted by Kara Swisher. Thank you to our sponsors and to our listeners for using these special urls to support Satellite Sisters.AWAY www.awaytravel.com/sisters20MEUNDIES www.meundies.com/sistersVisit our website Satellite Sisters: A Pep Talk For Modern WomenFor info on The Sweeney Sisters and Lian's online book clubs for The Sweeney Sisters go to www.liandolan.comSubscribe to our newsletter Pep Talk here.For all of our booklists at Bookshop.org, go to www.bookshop.org/shop/liandolanBuy The Sweeney Sisters here on bookshop.org or here on amazon.Join our community: Facebook Page, Facebook Group and on Instagram and Twitter @satsisters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.