Podcasts about patatas

This week our homework comes from a listener who wanted Jenny and Jack to re-live Greg's best moments of being angry at everyone, and Victoria Coren-Mitchell's complete misunderstanding of a task assignment.Also we have a new Jason Mantzoukas vs Nish Kumar comparison, and a new Patatas goof to unpack for next week's homework.Get all your Taskmaster thoughts into fans@taskmaster.tvDownload the new Taskmaster App for all kinds of extended fun.Watch all of Taskmaster on All 4 www.channel4.com/programmes/taskmasterVisit the Taskmaster Store for all your TM goodies!taskmasterstore.comCatch up with old episodes from anywhere in the worldtaskmastersupermaxplus.vhx.tvVisit the Taskmaster YouTube Channelyoutube.com/taskmaster

Javier Etcheverry, Analista de mercados, nos comenta la actualidad de las Bolsas y el acuerdo comercial al que ha llegado la Unión Europea y Estados Unidos. Tras una reunión celebrada en Escocia, la presidenta de la Comisión Europea, Ursula von der Leyen, y el presidente de EE.UU., Donald Trump, acordaron que la mayoría de las exportaciones europeas hacia Estados Unidos estarán gravadas con un arancel del 15%. Al finalizar el mandato de Trump, el total invertido alcanzaría los 700.000 millones de dólares. “El acuerdo es una manera de presionar a Europa y Von Der Leyen se lo ha tragado con patatas”, asegura el analista. Además, la Unión Europea se comprometió a destinar más de 750.000 millones de dólares anuales a la compra de gas natural licuado, petróleo y energía nuclear de origen estadounidense, como parte de un esfuerzo por sustituir el suministro energético ruso. “Me parece una salvajada. Tenemos proveedores de energía y de gas que no tienen que hacer el viaje que tiene que hacer esa energía”, nos confiesa el experto. Al mismo tiempo, se ha establecido un acuerdo para eliminar los aranceles en áreas clave como la industria aeronáutica, ciertos compuestos químicos, medicamentos genéricos, tecnología para semiconductores, productos agrícolas específicos y recursos fundamentales. Esta medida representa un beneficio competitivo para los sectores europeos más innovadores, al facilitar el acceso a mercados estratégicos sin cargas impositivas. ¿Cómo afecta esta compra de gas a las compañías europeas? Javier Etcheverry, Analista de mercados, afirma que “de momento en principio no afecta porque las compañías españolas que se dedican a la energía son básicamente productoras”. Eso sí, añade que “lo de Trump es como un niño de patio de colegio, que sale a quitarle el bocadillo al que vea”. Además, asegura que “hay que tener más diplomacia porque Trump no va a durar toda la vida”.

Programa de lo mejor y lo peor de la industria del gaming. Patreon: https://www.patreon.com/estamosalmando Telegram: https://t.me/estamosalmandooficial Twitch: https://www.twitch.tv/estamosalmando Youtube: https://www.youtube.com/@estamosalmando7464 Twitter: @estamosalmando Paypal: Estamosalmandopodcast@gmail.com

Hablamos en Ciudad de México con el especialista en temas internacionales Fausto Pretelin Muñoz de Cote; en Montreal con Rafael Osío Cabrices, editor jefe de "Caracas Chronicles", y en Bogotá con el chef Koldo Miranda

Was braucht es wirklich, um eine wahre Seelenpartnerschaft zu leben? Mut. Tiefe. Und manchmal … scharfe Kartoffeln.

06 11-06-25 LHDW Los retos de Flick para la próxima temporada. Varias patatas calientes y gestión de egos. ¿Que tal será la segunda temporada?

06 11-06-25 LHDW Los retos de Flick para la próxima temporada. Varias patatas calientes y gestión de egos. ¿Que tal será la segunda temporada?

Nuestro chef, Robin Food, nos enseña a preparar "patatas en escabeche". Además, estará Álex García, cocinero del restaurante Fuentelgato de Huerta del Marquesado, que el pasado martes habló durante unos minutos con Alsina. También, Ricardo Fernández Guerra, cocinero y docente culinario del Centro Integrado de Formación Profesional Carlos Oroza de Pontevedra, enseñará cómo enseña a sus estudiantes a tratar la patata.

Nuestro chef, Robin Food, nos enseña a preparar "patatas en escabeche". Además, estará Álex García, cocinero del restaurante Fuentelgato de Huerta del Marquesado, que el pasado martes habló durante unos minutos con Alsina. También, Ricardo Fernández Guerra, cocinero y docente culinario del Centro Integrado de Formación Profesional Carlos Oroza de Pontevedra, enseñará cómo enseña a sus estudiantes a tratar la patata.

Programa sobre lo mejor y lo peor que hemos visto últimamente en la industria del videojuego. Patreon: https://www.patreon.com/estamosalmando Telegram: https://t.me/estamosalmandooficial Twitch: https://www.twitch.tv/estamosalmando Youtube: https://www.youtube.com/@estamosalmando7464 Twitter: @estamosalmando

¡No admitan imitaciones! Hace 20 años comenzamos a hablaros de productos que desaparecieron de nuestros supermercados. ¡Y hoy hacemos un podcast con ello! Se viene el Superagente 86 para hablar de la Cherry Coke, de pizza con mejillones, Patatas pimentón molón, helado Boomy, Lunchables y muchas, muchísimas cosas. Haremos mas. ¿Cual de estas porquerías echas de menos? Encuentra aquí los ARTÍCULOS ORIGINALES: https://viruete.com/blog/tag/alimentos-que-fracasaron/ #cherrycoke #lays #telepizza

Programa sobre lo mejor y lo peor que hemos visto últimamente en la industria del videojuego. Patreon: https://www.patreon.com/estamosalmando Telegram: https://t.me/estamosalmandooficial Twitch: https://www.twitch.tv/estamosalmando Youtube: https://www.youtube.com/@estamosalmando7464 Twitter: @estamosalmando

Wednesday, October 29, 2008Friday nights are—after Thursdays—my favorite day of the week. I always let out a big sigh of relief when Friday rolls around, especially after an uneventful week.After five days of school runs, endless soccer practices, and a tightly packed schedule of pickups and drop-offs, I relish the freedom of the weekend. On Saturdays and Sundays, it doesn't matter if lunch is at noon or 1:30—what a luxury.Friday evenings feel like the perfect moment to celebrate making it through another week. I love to gather a few friends for a cozy dinner at home. If I had my way, I'd have a standing reservation—right at my own table.Across Europe, there's a revival of old-fashioned, comforting recipes. In Spain, they call it la cocina pobre—"cuisine of the poor." But don't be misled by the name—these dishes are soul-warming, full of flavor, and would be just as fitting served on silver platters and linen-covered tables. I love blending high and low: simple ingredients, easy techniques, and elegant presentation. It's my favorite style of cooking.Here's my go-to Friday night supper: comforting, unfussy, and easy to prep the day before. I used to avoid marinating overnight—always preferring spur-of-the-moment meals—but life has taught me to embrace a little planning. Prepping while I'm already in the kitchen saves time and adds so much flavor. The payoff is real.The star of this meal is chicken marinated in beer, then cooked in a rich beer and tomato sauce. Don't worry—the alcohol cooks off, so it's kid-friendly and perfect for a weeknight meal, too.I pair it with “Poor Man's Potatoes,” a Spanish-style hash that soaks up all the juices. Add a simple green salad and a steamed veggie, and dinner is done.For dessert, I serve a classic Lemon Sponge Cake with a sweet wine sauce. Pedro Ximénez, made from a luscious grape of the same name, is transformed into a rich syrup when heated with sugar and water. The cake works in any pan—round, loaf, or square. It's delightfully forgiving.To serve, I use rustic brown cazuelas and wooden spoons to keep the feel cozy and casual. The visual continuity makes the whole spread feel cohesive and warm.On Thursday afternoon, I prep the chicken and marinade, pop it in the fridge, and bake the sponge cake—tucking it away in a high cupboard to keep it safe from sneaky snackers.Come Friday, all that's left is to bake the chicken (hands-off in the oven), cook the potatoes (about 45 minutes), and warm the dessert sauce. Easy.For casual dinners, I skip the first-course salad and serve greens with the main. One generous plate keeps the conversation going—no interruptions. One type of wine is all I need: a light red Côtes du Rhône that pairs beautifully with the hearty chicken.This week, I've set the table in the library using my favorite country-inspired colors. brown and white—a timeless combo that complements any setting. The centerpiece is simple: a wooden bowl filled with pomegranates. It doubles as our salad bowl, weathered and glowing with years of use. Keeping the menu simple means I get to do what I love most: sit with my friends, unwind, and toast the week with a well-earned glass of wine.Chicken in Beer(Pollo a la Cerveza)* 12-ounce bottle of beer (lager) * 1 tablespoon Dijon mustard* 1 teaspoon pimenton (paprika)* 2 cups diced yellow onions* 2 garlic cloves* 3 pounds chicken pieces with skin on (legs, thighs and breasts cut into even pieces) * 2 tablespoons olive oil* 1 green pepper, diced* 1 red pepper, diced* 1 yellow pepper, diced* 14-ounce can of chopped tomatoes * Salt and pepperIn a bowl large enough to fit the chicken, combine the beer, Dijon mustard, pimenton, 1 cup of onions, 1 clove of garlic and a large pinch of salt. Add the chicken pieces and toss to coat well. Cover and marinate overnight in the refrigerator.Heat the oven to 350 degrees. In a large casserole with a lid or earthenware pot that can later go in theoven, heat the olive oil over medium heat, add the other cup of onion and sauté until barely translucent. Add the peppers and garlic and cook until soft; about 10 minutes. Add the marinated chicken pieces and, skin down, brown slightly; about 5 minutes. Add the marinade and tomato and season with salt and pepper.Cover and bake in the oven for about 45 minutes until the chicken is cooked through and very tender. Serve hot.Makes 4 to 6 servings.Patatas a lo Pobre("Poor Man's Potatoes")* 4 large all-purpose potatoes* 1 cup olive oil* 1 red onion, roughly diced* 2 cloves garlic, diced* 12 scallions, diced white and half green parts* SaltPeel and cut the potatoes into half-inch slices. Soak them in cold salted water so they don't discolor. Drain and pat dry.In a large skillet fitted with a lid, add the olive oil and heat over medium-high heat. Add the potatoes and cook over high heat, rotating them so they get slightly golden; about 10 minutes. Reduce the heat to low and cover the skillet for about 10 minutes until the potatoes begin to soften. Add the onion, garlic and scallions and stir to combine. Cover again and continue cooking for another 10 minutes. When the onions are soft, remove the lid and over high heat, cook again until the potatoes are done and have crispy edges. Season with salt and serve hot.Makes 6 servings.Lemon Sponge Cake with Sweet Wine Sauce* Butter for greasing the pan* 1 cups all purpose flour* 6 eggs at room temperature* 2 teaspoons grated lemon zest* 12/3 cups powdered sugar, plus more for dustingPreheat the oven to 315 degrees. Lightly grease and dust a 91⁄2-inch spring-form pan with butter and flour.Using electric beaters, whip the eggs and sugar until light and creamy and double in size; about 12 minutes. Add the lemon zest and gently fold in the flour.Pour the batter into the prepared pan and bake for about 50 minutes. Check for doneness by inserting a wooden skewer in the center. When it comes out clean, turn the oven off and leave the cake in the oven with the door open for 5 minutes.Remove cake from the pan and dust with additional powdered sugar. Sweet Wine Sauce* 1 cup powdered sugar* 1⁄2 cup water* 1 cup sweet dessert sherry, such as Pedro XimenezIn a saucepan, melt the sugar with the water until the sugar is dissolved, simmer until mixture comes to a boil and thickens slightly; about 4 minutes.Add the sherry and simmer for about 4 minutes, until syrupy.Pour the warm sauce over the cake, letting it seep into cake and over the sides. Serve with whipped cream or vanilla ice cream.Makes 8 servings. Thank you for subscribing. Leave a comment or share this episode.

Wednesday, October 29, 2008Friday nights are—after Thursdays—my favorite day of the week. I always let out a big sigh of relief when Friday rolls around, especially after an uneventful week.After five days of school runs, endless soccer practices, and a tightly packed schedule of pickups and drop-offs, I relish the freedom of the weekend. On Saturdays and Sundays, it doesn't matter if lunch is at noon or 1:30—what a luxury.Friday evenings feel like the perfect moment to celebrate making it through another week. I love to gather a few friends for a cozy dinner at home. If I had my way, I'd have a standing reservation—right at my own table.Across Europe, there's a revival of old-fashioned, comforting recipes. In Spain, they call it la cocina pobre—"cuisine of the poor." But don't be misled by the name—these dishes are soul-warming, full of flavor, and would be just as fitting served on silver platters and linen-covered tables. I love blending high and low: simple ingredients, easy techniques, and elegant presentation. It's my favorite style of cooking.Here's my go-to Friday night supper: comforting, unfussy, and easy to prep the day before. I used to avoid marinating overnight—always preferring spur-of-the-moment meals—but life has taught me to embrace a little planning. Prepping while I'm already in the kitchen saves time and adds so much flavor. The payoff is real.The star of this meal is chicken marinated in beer, then cooked in a rich beer and tomato sauce. Don't worry—the alcohol cooks off, so it's kid-friendly and perfect for a weeknight meal, too.I pair it with “Poor Man's Potatoes,” a Spanish-style hash that soaks up all the juices. Add a simple green salad and a steamed veggie, and dinner is done.For dessert, I serve a classic Lemon Sponge Cake with a sweet wine sauce. Pedro Ximénez, made from a luscious grape of the same name, is transformed into a rich syrup when heated with sugar and water. The cake works in any pan—round, loaf, or square. It's delightfully forgiving.To serve, I use rustic brown cazuelas and wooden spoons to keep the feel cozy and casual. The visual continuity makes the whole spread feel cohesive and warm.On Thursday afternoon, I prep the chicken and marinade, pop it in the fridge, and bake the sponge cake—tucking it away in a high cupboard to keep it safe from sneaky snackers.Come Friday, all that's left is to bake the chicken (hands-off in the oven), cook the potatoes (about 45 minutes), and warm the dessert sauce. Easy.For casual dinners, I skip the first-course salad and serve greens with the main. One generous plate keeps the conversation going—no interruptions. One type of wine is all I need: a light red Côtes du Rhône that pairs beautifully with the hearty chicken.This week, I've set the table in the library using my favorite country-inspired colors. brown and white—a timeless combo that complements any setting. The centerpiece is simple: a wooden bowl filled with pomegranates. It doubles as our salad bowl, weathered and glowing with years of use. Keeping the menu simple means I get to do what I love most: sit with my friends, unwind, and toast the week with a well-earned glass of wine.Chicken in Beer(Pollo a la Cerveza)* 12-ounce bottle of beer (lager) * 1 tablespoon Dijon mustard* 1 teaspoon pimenton (paprika)* 2 cups diced yellow onions* 2 garlic cloves* 3 pounds chicken pieces with skin on (legs, thighs and breasts cut into even pieces) * 2 tablespoons olive oil* 1 green pepper, diced* 1 red pepper, diced* 1 yellow pepper, diced* 14-ounce can of chopped tomatoes * Salt and pepperIn a bowl large enough to fit the chicken, combine the beer, Dijon mustard, pimenton, 1 cup of onions, 1 clove of garlic and a large pinch of salt. Add the chicken pieces and toss to coat well. Cover and marinate overnight in the refrigerator.Heat the oven to 350 degrees. In a large casserole with a lid or earthenware pot that can later go in theoven, heat the olive oil over medium heat, add the other cup of onion and sauté until barely translucent. Add the peppers and garlic and cook until soft; about 10 minutes. Add the marinated chicken pieces and, skin down, brown slightly; about 5 minutes. Add the marinade and tomato and season with salt and pepper.Cover and bake in the oven for about 45 minutes until the chicken is cooked through and very tender. Serve hot.Makes 4 to 6 servings.Patatas a lo Pobre("Poor Man's Potatoes")* 4 large all-purpose potatoes* 1 cup olive oil* 1 red onion, roughly diced* 2 cloves garlic, diced* 12 scallions, diced white and half green parts* SaltPeel and cut the potatoes into half-inch slices. Soak them in cold salted water so they don't discolor. Drain and pat dry.In a large skillet fitted with a lid, add the olive oil and heat over medium-high heat. Add the potatoes and cook over high heat, rotating them so they get slightly golden; about 10 minutes. Reduce the heat to low and cover the skillet for about 10 minutes until the potatoes begin to soften. Add the onion, garlic and scallions and stir to combine. Cover again and continue cooking for another 10 minutes. When the onions are soft, remove the lid and over high heat, cook again until the potatoes are done and have crispy edges. Season with salt and serve hot.Makes 6 servings.Lemon Sponge Cake with Sweet Wine Sauce* Butter for greasing the pan* 1 cups all purpose flour* 6 eggs at room temperature* 2 teaspoons grated lemon zest* 12/3 cups powdered sugar, plus more for dustingPreheat the oven to 315 degrees. Lightly grease and dust a 91⁄2-inch spring-form pan with butter and flour.Using electric beaters, whip the eggs and sugar until light and creamy and double in size; about 12 minutes. Add the lemon zest and gently fold in the flour.Pour the batter into the prepared pan and bake for about 50 minutes. Check for doneness by inserting a wooden skewer in the center. When it comes out clean, turn the oven off and leave the cake in the oven with the door open for 5 minutes.Remove cake from the pan and dust with additional powdered sugar. Sweet Wine Sauce* 1 cup powdered sugar* 1⁄2 cup water* 1 cup sweet dessert sherry, such as Pedro XimenezIn a saucepan, melt the sugar with the water until the sugar is dissolved, simmer until mixture comes to a boil and thickens slightly; about 4 minutes.Add the sherry and simmer for about 4 minutes, until syrupy.Pour the warm sauce over the cake, letting it seep into cake and over the sides. Serve with whipped cream or vanilla ice cream.Makes 8 servings. Thank you for subscribing. Leave a comment or share this episode.

Wednesday, October 29, 2008Friday nights are—after Thursdays—my favorite day of the week. I always let out a big sigh of relief when Friday rolls around, especially after an uneventful week.After five days of school runs, endless soccer practices, and a tightly packed schedule of pickups and drop-offs, I relish the freedom of the weekend. On Saturdays and Sundays, it doesn't matter if lunch is at noon or 1:30—what a luxury.Friday evenings feel like the perfect moment to celebrate making it through another week. I love to gather a few friends for a cozy dinner at home. If I had my way, I'd have a standing reservation—right at my own table.Across Europe, there's a revival of old-fashioned, comforting recipes. In Spain, they call it la cocina pobre—"cuisine of the poor." But don't be misled by the name—these dishes are soul-warming, full of flavor, and would be just as fitting served on silver platters and linen-covered tables. I love blending high and low: simple ingredients, easy techniques, and elegant presentation. It's my favorite style of cooking.Here's my go-to Friday night supper: comforting, unfussy, and easy to prep the day before. I used to avoid marinating overnight—always preferring spur-of-the-moment meals—but life has taught me to embrace a little planning. Prepping while I'm already in the kitchen saves time and adds so much flavor. The payoff is real.The star of this meal is chicken marinated in beer, then cooked in a rich beer and tomato sauce. Don't worry—the alcohol cooks off, so it's kid-friendly and perfect for a weeknight meal, too.I pair it with “Poor Man's Potatoes,” a Spanish-style hash that soaks up all the juices. Add a simple green salad and a steamed veggie, and dinner is done.For dessert, I serve a classic Lemon Sponge Cake with a sweet wine sauce. Pedro Ximénez, made from a luscious grape of the same name, is transformed into a rich syrup when heated with sugar and water. The cake works in any pan—round, loaf, or square. It's delightfully forgiving.To serve, I use rustic brown cazuelas and wooden spoons to keep the feel cozy and casual. The visual continuity makes the whole spread feel cohesive and warm.On Thursday afternoon, I prep the chicken and marinade, pop it in the fridge, and bake the sponge cake—tucking it away in a high cupboard to keep it safe from sneaky snackers.Come Friday, all that's left is to bake the chicken (hands-off in the oven), cook the potatoes (about 45 minutes), and warm the dessert sauce. Easy.For casual dinners, I skip the first-course salad and serve greens with the main. One generous plate keeps the conversation going—no interruptions. One type of wine is all I need: a light red Côtes du Rhône that pairs beautifully with the hearty chicken.This week, I've set the table in the library using my favorite country-inspired colors. brown and white—a timeless combo that complements any setting. The centerpiece is simple: a wooden bowl filled with pomegranates. It doubles as our salad bowl, weathered and glowing with years of use. Keeping the menu simple means I get to do what I love most: sit with my friends, unwind, and toast the week with a well-earned glass of wine.Chicken in Beer(Pollo a la Cerveza)* 12-ounce bottle of beer (lager) * 1 tablespoon Dijon mustard* 1 teaspoon pimenton (paprika)* 2 cups diced yellow onions* 2 garlic cloves* 3 pounds chicken pieces with skin on (legs, thighs and breasts cut into even pieces) * 2 tablespoons olive oil* 1 green pepper, diced* 1 red pepper, diced* 1 yellow pepper, diced* 14-ounce can of chopped tomatoes * Salt and pepperIn a bowl large enough to fit the chicken, combine the beer, Dijon mustard, pimenton, 1 cup of onions, 1 clove of garlic and a large pinch of salt. Add the chicken pieces and toss to coat well. Cover and marinate overnight in the refrigerator.Heat the oven to 350 degrees. In a large casserole with a lid or earthenware pot that can later go in theoven, heat the olive oil over medium heat, add the other cup of onion and sauté until barely translucent. Add the peppers and garlic and cook until soft; about 10 minutes. Add the marinated chicken pieces and, skin down, brown slightly; about 5 minutes. Add the marinade and tomato and season with salt and pepper.Cover and bake in the oven for about 45 minutes until the chicken is cooked through and very tender. Serve hot.Makes 4 to 6 servings.Patatas a lo Pobre("Poor Man's Potatoes")* 4 large all-purpose potatoes* 1 cup olive oil* 1 red onion, roughly diced* 2 cloves garlic, diced* 12 scallions, diced white and half green parts* SaltPeel and cut the potatoes into half-inch slices. Soak them in cold salted water so they don't discolor. Drain and pat dry.In a large skillet fitted with a lid, add the olive oil and heat over medium-high heat. Add the potatoes and cook over high heat, rotating them so they get slightly golden; about 10 minutes. Reduce the heat to low and cover the skillet for about 10 minutes until the potatoes begin to soften. Add the onion, garlic and scallions and stir to combine. Cover again and continue cooking for another 10 minutes. When the onions are soft, remove the lid and over high heat, cook again until the potatoes are done and have crispy edges. Season with salt and serve hot.Makes 6 servings.Lemon Sponge Cake with Sweet Wine Sauce* Butter for greasing the pan* 1 cups all purpose flour* 6 eggs at room temperature* 2 teaspoons grated lemon zest* 12/3 cups powdered sugar, plus more for dustingPreheat the oven to 315 degrees. Lightly grease and dust a 91⁄2-inch spring-form pan with butter and flour.Using electric beaters, whip the eggs and sugar until light and creamy and double in size; about 12 minutes. Add the lemon zest and gently fold in the flour.Pour the batter into the prepared pan and bake for about 50 minutes. Check for doneness by inserting a wooden skewer in the center. When it comes out clean, turn the oven off and leave the cake in the oven with the door open for 5 minutes.Remove cake from the pan and dust with additional powdered sugar. Sweet Wine Sauce* 1 cup powdered sugar* 1⁄2 cup water* 1 cup sweet dessert sherry, such as Pedro XimenezIn a saucepan, melt the sugar with the water until the sugar is dissolved, simmer until mixture comes to a boil and thickens slightly; about 4 minutes.Add the sherry and simmer for about 4 minutes, until syrupy.Pour the warm sauce over the cake, letting it seep into cake and over the sides. Serve with whipped cream or vanilla ice cream.Makes 8 servings. Thank you for subscribing. Leave a comment or share this episode.

Espacio La Empresa dedicado a Patatas Tas

Patatas, cereales, frutales, almendros, vides, cereales... "La huerta de Sevilla está perdida, todo lo que está al aire libre o se está pudriendo o crecerá muy poco. Sólo se salvan los productos que están bajo plástico"

Tendrán lugar del 27 de marzo al 13 de abril, de jueves a domingo. Y participan 44 establecimientos hosteleros de la ciudad, que ofertarán pinchos, tapas o cazuelas por 3 euros, sin contar la bebida, como nos ha explicado David Giménez, presidente de los Hosteleros de Albacete

Programa donde repasamos lo que nos gusta y lo que no tanto del mundo del videojuego. Patreon: https://www.patreon.com/estamosalmando Telegram: https://t.me/estamosalmandooficial Twitch: https://www.twitch.tv/estamosalmando Youtube: https://www.youtube.com/@estamosalmando7464 Twitter: @estamosalmando

Espacio SER Ciencia

Join Kirsty and Simon for another wild ride on The Journey! In this episode, we're diving into the chaos of the Unlikely Beige Uniform—because who knew beige could be so fabulous? We check into The Rat Ritz (yes, it's as glamorous as it sounds) and debate whether The Lady Cave is just juvenile or secretly genius. Plus, big news: Our Afternoon Tea is finally live on the website - grab your scones and tune in! Kirsty drops a spoiler alert on her latest recommends, and Simon officially hangs up his quill as the family´s poem writer. Expect laughs, tangents, and the usual dose of Kirsty-and-Simon magic!This season 6 expect more opinions, more guesthouse, more mindset and more laughs along the way.Kirsty and Simon run a small, yet perfectly formed, Bed & Breakfast in the mountains, 30mins north of Malaga in Southern Spain.Six years, one pandemic, two guesthouses, 3 series of A New Life In The Sun, this is their journey...! The good, the bad and the ugly, nothing is off the breakfast table.Thanks for joining usKirsty & Simon xxwww.casakisi.com Hosted on Acast. See acast.com/privacy for more information.

Hablamos de airfryer y sus recetas con Sabina Banzo, periodista y actriz de doblaje, como invitada especial, junto a Robin Food y Leo Harlem.

Hablamos de airfryer y sus recetas con Sabina Banzo, periodista y actriz de doblaje, como invitada especial, junto a Robin Food y Leo Harlem.

This week Zorba and Karl discuss the U.S. Surgeon General's recent warning about a possible alcohol and cancer link, and they look at research suggesting a single cigarette may slash 20 minutes off your life. Plus, they share a delicious recipe for Tortilla de Patatas.

This week Zorba and Karl discuss the U.S. Surgeon General's recent warning about a possible alcohol and cancer link, and they look at research suggesting a single cigarette may slash 20 minutes off your life. Plus, they share a delicious recipe for Tortilla de Patatas.

De Hitchcock y Parmentier a las friteries de Bélgica: un recorrido histórico de las patatas fritas en el cine. Con la colaboración de Enrique García, corresponsal de la Cadena SER en Bruselas; Mario Geerken y Victor Geerken, de la empresa gastronómica belga Hermanos Gourmet; y el museo de las patatas fritas de Bélgica, el Frietmuseum.CRÉDITOSGuion: Carlos López-TapiaProducción y realización: Toni CuartDirige: Javier del PinoRealización técnica: Pablo Arévalo

Nuestro cocinero, David de Jorge, nos da la receta para cocinar unas patatas riojanas, perfecta para estos días de invierno. Además, charlamos con Nandu Jubany, chef del restaurante 'Can Jubany' y que, en sus ratos libres, también es piloto. Ha sido el segundo mejor español en la clasificación del rally Dakar 2025 y ha hecho podio en la categoría 4x2.

Con Leo Harlem viajamos hasta Usánsolo, un pueblo de Vizcaya, para conocer sus platos, recetas y productos más típicos. 

08 19-11-24 LHDW Gastronomía: Como hacer las mejores patatas fritas. Las costillas y el tiempo de preparación. La Yerbita en Sobarzo, un restaurante para conocer

Nos hemos reunido en nuestro 'Ministerio de Ciencia y Tecnología' con Nuño Domínguez y Jaime García Cantero nos han hablado de los bulos sobre la DANA, el cambio climático y las alertas meteorológicas. Nuestra profesora de 'Lenguaje' nos ha contado como son las primeras veces que decimos una palabra. Javier Ocaña, nuestro crítico de 'Vida y Cine', nos ha hecho una reseña sobre 'Alora', 'Jurado nº2' y 'Escape'. Terminamos con Ainhoa Aguirregoitia, que ha dejado el programa 'Al Dente' para hablarnos de la patata.

Una investigación realizada por la Universidad de Búfalo y un laboratorio en Estados Unidos han descubierto que nuestros ancestros tenía la enzima de la amilasa salival, que facilita el digerir alimentos ricos en almidón cuando eran cazadores recolectores y la agricultura todavía no existía, lo que explicaría por qué en la actualidad nos gustan tanto las patatas, la pasta, el pan o los dulces, alimentos calóricos ricos de almidón. 

¡Es domingo! Eso significa que toca chuparse los dedos. Paula Monreal, la creadora de contenido gastronómico, ha vuelto a los estudios de Fin de Semana con una receta de lo más anaranjada. Toma nota. 'CALABAZA HASSELBACK'1/2 calabaza de cacahueteSal y pimienta al gustoAjo en polvo al gustoTomillo al gusto3 cucharadas aceite de oliva virgen extraPara la crema:1 cabeza de ajos, si no te gusta que quede un sabor tan potente a ajo, pon sólo dos dientes150 gr judías blancas ya cocidas200 ml caldo de verdurasSal y pimienta al gusto3 cucharadas aceite de oliva virgen extraElaboración:Pela la calabaza con un pelador de patatas, córtala por la mitad y pon dos palillos para ir haciendo cortes sin llegar hasta el final, tiene que quedar como un acordeón.Aliña la calabaza con las especias, ponle el aceite, corta las puntas de los ajos y llévalo todo a la freidora de aire durante 30 minutos a 180 ...

08 22-10-24 LHDW Gastronomía: El Ajo, el condimento más popular en España, salsas, platos. Legumbres o patatas con mar, en Cantabria no es habitual y en Asturias

Javier Santamarta con la crisis hispano-mexicana, Miguel del Pino y los tubérculos y Runas de Carlos Sánchez.

Manu, de Boadilla del Monte, nos propone un recetón que prepara siempre para sus colegas. Coges una bolsa de patatas fritas del supermercado, pero no una bolsa cualquiera, una de las caras... y luego coges un par de latas de mejillones y las echas dentro con todo su escabeche y todos los mejillones. Agitamos y zarandeamos bien la bolsa. Luego lo pones en un platito y está de lujo.

Este verano saltó la alarma de que las patatas sabor jamón o barbacoa iban a desaparecer de los lineales del supermercado. El causante: uno de los componentes que da sabor a estos alimentos y que se fabrica con humo. Se trata de un tipo de saborizante, que la Autoridad Europea de Seguridad Alimentaria ha concluido que puede llegar a dañar nuestro material genético y aumentar el riesgo de cáncer. Explicamos en qué consisten este tipo de saborizantes y cómo reacciona nuestro cerebro ante ellos.

Ventura nos envía desde Zaragoza unas patatas murcianas para homenajear a su madre. Coges cuatro patatas, las pelas y las partes en horizontal en tres mitades. Las pones en una bandeja de horno con un poquito de agua, les haces unas ranuras en el medio con un cuchillo y ahí pones pimentón rojo, un poco de sal y aceite de oliva, las metes al horno y las dejas un buen rato para que se hagan bien. Una vez hechas, las acompañas con alioli por encima y tienes un acompañamiento ideal.

Analizamos la última Encuesta de Presupuestos Familiares del INE, que muestra que la compra de snacks y patatas fritas entre los españoles ha aumentado un 150% en los últimos años. También consumimos un 30% menos de azúcar, cerca de un 25% menos de edulcorantes y carnes procesadas y un 15% menos de refrescos. Analizamos todos estos datos y tendencias junto con Miguel Ángel Royo Bordonada, jefe de estudios de la Escuela Nacional de Sanidad

Garlic pork pintxos 8 wooden skewers 600g trimmed pork fillet cut into thin slices 2 teaspoons honey 1 tablespoon sherry vinegar 3 cloves garlic, minced 3 tablespoons oil Salt Mix the honey, vinegar, garlic and oil in a bowl. Mix the pork into the marinade and then thread onto the skewers. Place on a hot barbecue or grill pan and season with salt. Cook for about 2 minutes each side or until cooked through. Patatas Bravas Tomato sauce 2 shallots chopped 1 clove garlic, chopped 2 tablespoons oil 300g new season local tomatoes, halved ½ teaspoon smoked paprika ½ teaspoon cumin seeds ¼ teaspoon good quality dried oregano 25ml sherry vinegar Cook the onions and garlic in the oil until golden. Add the tomatoes and spices and cook for 5 minutes. Add the vinegar and cook for 5 minutes. Season to taste then blend to a smooth sauce. It's more than you'll need for the recipe but will keep in the fridge for a week. 1kg new potatoes, scrubbed and cut into 2cm dice 2 sprigs rosemary Oil for cooking Salt to season Place the potatoes in a pan of cold water and add the rosemary. Cook on a gentle simmer until just done – drain well and pat dry on kitchen paper. Cover the bottom of a large frying pan with oil and heating until hot. Add the potatoes and cook until golden and crisp. Add half the sauce and cook for a minute to coat.

Con nuestro chef Robin Food y Leo Harlem hacemos un programa "Cultureta" de la sección gastronómica para conocer la historia de los productos americanos que reinan en la cocina europea. Contamos con la colaboración de Vanessa Quintanar, investigadora y experta en Historia del Arte y de la Alimentación, y Gabriela Tassile, chef embajadora de Marca País Argentina. 

Politely thank your host for a lovely party and make your apologies for leaving early, 'cause it's time for another episode of Taskmaster: The People's Podcast!This week Jenny and Jack discuss rescuing Patatas (who's been in trouble before), who's jacksie saved Steve's jacksie, and whyJack might be see-ing some competition from John Robins in the spreadsheet department. Plus, we hear from some fans regarding gluggle jugs, loo-roll language barriers and triptych clarifications.Want to get in touch with a goof, a bloop or any other big Series 17 insights? Get in touch: fans@taskmaster.tvWatch all of Taskmaster on All 4 www.channel4.com/programmes/taskmasterVisit the Taskmaster Store for all your TM goodies!taskmasterstore.comCatch up with old episodes from anywhere in the worldtaskmastersupermaxplus.vhx.tvVisit the Taskmaster YouTube Channelyoutube.com/taskmasterTaskmaster the Podcast is Produced by Christine Macdonald for Avalon Television

Ander Iturralde da la bienvenida a Héctor Kriok, Mónica Fernández y Gonzalo Carol para analizar los partidos finales del parón de selecciones y qué se nos viene el finde en la Premier...Empezando por la eliminación de Gales y el avance de Polonia a disputar la próxima Eurocopa 2024; en la que también estará Georgia tras noquear a Grecia en penaltis; mientras que no en penaltis pero sí con un gol de remontada en la recta final de su partido Ucrania dejó definitivamente fuera a Islandia; en su amistoso, Inglaterra empató con Bélgica; España hizo lo propio con Brasil; analizamos cuál es el estado de los candidatos a ganar la Euro; hablamos de actualidad norteamericana; sudamericana también con la patatafobia en Argentina; respondemos a vuestras preguntas; prevemos el fantástico Manchester City vs Arsenal del próximo Domingo así como lo más esperado del resto de partidos y mucho más.Escucha la versión completa de este episodio PREMIUM de 1:57:16 de duración, apoya a que Alineación Indebida pueda prosperar, accede a todo nuestro contenido premium y a nuestro server de Discord suscribiéndote por tan sólo 1.00$/1.00€ en: https://www.patreon.com/alineacionindebidaAdemás...Ahora, al suscribirte en nuestra página de Patreon, puedes escuchar todo nuestro contenido de Alineación Indebida Premium a través del siguiente link de Spotify. Sólo tienes que vincular la cuenta que abras en Patreon y, a partir de ahí, tendrás desbloqueado todo el contenido premium que producimos: https://open.spotify.com/show/6WeulpfbWFjVtLlpovTmPv¿Quieres cobertura futbolística-humorística de calidad? Necesitamos tu apoyo.---Sigue a Ander en Twitter: https://twitter.com/andershoffmanSigue a Héctor en Twitter: https://twitter.com/KriokSigue a Mónica en Twitter: https://twitter.com/Pinturicchia13Sigue a Gonzalo en Twitter: https://twitter.com/gonzalocarol29Sigue al programa en Twitter: https://twitter.com/PodcastIndebidoSigue al programa en Instagram: instagram.com/podcastindebidoContacto: anderpodcast@gmail.com // alineacionindebidapodcast@gmail.com Hosted on Acast. See acast.com/privacy for more information.

La capacidad de cada persona de recordar un rostro es única: existen desde "superreconocedores" hasta personas con prosopagnosia o incapacidad de identificar a la gente por su cara. Manuel Burque baja a la calle para conocer cómo de desarrollada tienen esta habilidad los domingueros de Gran Vía.Con Ángela Quintas, hablamos sobre las patatas de bolsa: sus propiedades y su irresistible crujido, que parece ser el causante de su capacidad adictiva.

La capacidad de cada persona de recordar un rostro es única: existen desde "superreconocedores" hasta personas con prosopagnosia o incapacidad de identificar a la gente por su cara. Manuel Burque baja a la calle para conocer cómo de desarrollada tienen esta habilidad los domingueros de Gran Vía.Con Ángela Quintas, hablamos sobre las patatas de bolsa: sus propiedades y su irresistible crujido, que parece ser el causante de su capacidad adictiva.

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Nuestro chef Robin Food, nos enseña a cocinar unas exquisitas patatas gratinadas con torta extremeña. Además, hablamos con Alberto Lozano, el chef español del ártico.