Podcasts about petee

In this special BIG question episode for Valentines Day, Jess and her husband Peter Overton  discuss what it is that keeps their love alive in this rare and candid conversation to celebrate their 20th anniversary. Find out who said 'I love you' first, as you hear Jess and ‘Petee' open up about what has surprised them most in their relationship, the challenges they've faced together, how their relationship has changed the most, when they feel most connected to each other, their most annoying habits, and what they want to feel more appreciated for.  Know someone who'd enjoy this episode?  Why not share it with them by tapping the 3 dots above ⬆︎ and passing it on LINKS: Listen to Jess & Peter in their full length chat from Season 2 here If you love what we do, why not follow the show, and rate and review on Apple or Spotify Is there someone you'd like to hear on the podcast? Send Jess your guest ideas here CREDITS:Host: Jessica RoweGuest: Peter OvertonExecutive Producer: Nic McClureAudio Producer: Nat Marshall Digital Content Producer: Amy Code  The Jess Rowe Big Talk Show acknowledges the Gadigal people, Traditional Custodians of the land on which we recorded this podcast, and pay our respects to their Elders past, present and extend that respect to all Aboriginal and Torres Strait Islanders peoples here today.See omnystudio.com/listener for privacy information.

Alex is joined by Seth (Captain Drachma) and Michelle (Petee)! They answer some emails and spoil Deep Space Nine for the first 25 minutes.Support the show Find links for all things network related here: https://linktr.ee/polymedianetwork Find Travis on Twitter Find Alex on Twitter Send us an email drunkfriendpodcast@gmail.com Visit our Subreddit reddit.com/r/polymedia

Pam and Petee get together to discuss New Orleans, rock climbing and birthday celebrations.Pimm's Cup2oz Pimm's Cup #11/4oz Lemon JuiceTop with Sparkling Lemonade (can always sub with Ginger Ale or Club soda)#podcast #videogames #cocktailLink to Video Recording of Episode 12 on YoutubeTwitch Petee_PuffCannot be Tamed  - YouTubeCheck out PolyMedia Network for more fun contentWhat we talk about:In the Mood for LoveDon't Tell Mom the Babysitter's DeadM3ganKiss Kiss Bang BangStar Trek DS9Streets of FireIdiocracyHeavy MetalDepths of SanityDredgeWe Were Here SeriesResident Evil 2 RemasterGears of War Ultimate Edition Unravel 2Want to see us on other social media?Twitter Pam - https://twitter.com/Jasyla_Twitter Michelle - https://twitter.com/PeteesPowerHourInstagram Pam - https://www.instagram.com/cannot_be_t...Instagram Michelle - https://www.instagram.com/petee_puff/

My BIG question this week is around relationships, and the key to making them work. Its something I've been reflecting on as my husband Petee and I recently celebrated our 19 year anniversary. So in this episode I'm going to share with you what has worked for us, the secrets to our good marriage, and why after all these years together we are still going strong. Bring on the next 19! The Jess Rowe Big Talk Show acknowledges the Gadigal people, Traditional Custodians of the land on which we recorded this podcast, and pay our respects to their Elders past, present and extend that respect to all Aboriginal and Torres Strait Islanders peoples here today. Show Credits:Host: Jessica RoweExecutive Producer: Nic McClureAudio Producer: Nicola SitchDigital Content Producer: Amy Code See omnystudio.com/listener for privacy information.

Pam and Michelle talk about the holidays, pre-mag fest, more music movies, and so many games... Check out the Youtube Version (honestly the preferred version) #podcast #videogames #winetasting Cannot be Tamed  ► https://www.youtube.com/c/Cannotbetamed1Check out PolyMedia Network for more fun content ► http://polymedianetwork.com/Petee's Power Hour with Pam (Champagne) Episode ► https://www.buzzsprout.com/1333471/9542439-pam-of-cannot-be-tamed-champagne.mp3?download=true

This is a free preview of a paid episode. To hear more, visit smokeempodcast.substack.comNancy and Sarah talk Thanksgiving turkeys — both the actual food, and the items we could do without. After killing off some sacred cows (Nancy's looking at you, Brussel sprouts), we delve into She Said, the movie about the New York Times investigation that helped bring down Harvey Weinstein and launch #MeToo. Despite Oscar buzz and critical acclaim, the film tanked at the box office. What happened? We talk escapism, the bore of righteous cinema, and what a braver movie would have included.Next, we turn to the young grifters among us, who sniff out exactly what we can't resist: Saving the world! The multibillion-dollar collapse of Sam “what's a washing machine?” Bankman-Fried and Elizabeth “I don't blink, I really don't!” Holmes have become riveting dramas, satisfying that need we have to see false gods brought low.Then it's on to our new bonus feature, a subscriber-only portion of the episode where we talk the power of the pussy, what's in our hot boxes, and what we're grateful for this Thanksgiving (besides stuffing), which includes you, dear listener. Now go subscribe! Pass the popcorn, crunch the chicarrones, and snuggle up with us when you become a free or paid subscriber.Episode Notes:Pie for Everyone: Recipes and Stories from Petee's Pie, New York's Best Pie Shop, new baking book that is Nancy's obsession“A Special Place in Hell” podcast, with Meghan Daum and Sarah HaiderNancy's traditional stuffing: Dry out 2 loaves of cheap white bread for a few days. Cut into cubes and toss with poultry seasoning, salt and black pepper. Melt one cup butter in the biggest pot you have, heavy bottomed preferred. Dice 2 yellow onions and a half-head of celery. Toss into the hot butter and saute, stirring occasionally to avoid scorching, until softened and with some brown bits. Add the giblets and liver, finely chopped, you've simmered in your turkey stock. (You did that right? If not, chicken broth works perfectly.) Some time during this process chew on the turkey neck you've also simmered, causing your husband every year to say, “I cannot watch you do that.” Toss the bread in the onion/celery butter, add more melted butter if it looks as though it needs it, moisten with stock or broth until it has the moistness you like, remembering that it will get moister inside the turkey. Yes, that's right, you're baking the turkey stuffed, don't listen to all the health freaks, just make sure stuffing is cool before you stuff the turkey. Also make sure there's a gigantic mound sticking out of the neck cavity. This will get deeply brown and crunchy and buttery from the basting. Cook's prerogative to break off several hunks and eat these immediately.She Said, by Jodi Kantor and Megan Twohey“‘She Said' Bombs: Why Aren't Awards Season Movies Resonating With Audiences?” by Brent Lang (Variety)“Harvey Weinstein, Convicted Rapist, Gloats Over ‘She Said' Fizzling at Box Office,” by Elizabeth Wagmeister (Variety)“The Plan to Make Harvey Weinstein a Hero” by Megan Garber (Atlantic)“Former Harvey Weinstein Attorney Lisa Bloom, Angling for a Hefty Payday, Now Faces Fraud Allegations” by Lloyd Grove (The Daily Beast)“SBF: The Virtue Was the Con” by Lane Brown (New York)“They Lived Together, Worked Together and Lost Billions Together: Inside Sam Bankman-Fried's Doomed FTX Empire” by WSJ staff (Wall Street Journal)“Moynihan Taught Me,” crypto edition (Vice) “Elizabeth Holmes Is Sentenced to More Than 11 Years for Fraud” by Erin Griffith (New York Times)Bad Blood by John Carreyrou“Humiliation is part of the punishment for Elizabeth Holmes” by Stephen L. Carter (Bloomberg) Episode notes continue for our paid subscribers! Including what we're grateful for, a discussion of pussy power, and a 1977 chanteuse in a plunging gold-sequined top. (Ed. note: Aren't these all kind of the same thing?)Are we saving the best for last? Find out by becoming a paid subscriber!

Inaugural episode of Point and Drink Adventure!Pam and Petee enjoy some Sloe Gin while talking about the most recent media they consume.Follow: Cannot be Tamed on YouTubeFollow: @Jasyla_ on TwitterFollow: Petee's Power Hour on TwitterPodcast Recordings on YouTube: Episode 1Media DiscussedSloe GinStoker HandmaidenOldboyThe ExpanseV/H/S/ 99The Blair Witch Project Leonor Will Never DieAkiraGrave of the FirefliesWhat We Do In The ShadowsReturn to Monkey IslandMass EffectEscape AcademyImmortalityTiny Tina's WonderlandCathedralPick Ups!

In the twentieth episode of This Podcast Needs a Title, Peter and Erica are untethered. Listen to them rant, rave, and reminisce about all the things, including but not limited to:  Petee's Pie Company, the Taylors (Sheridan and Swift), impostor syndrome, the toxic positivity surrounding Jim and Pam's relationship (don't @ us), how to take notes, favorite childhood television programs, Erica's Dwight Schrute fanfic, and Peter's deep understanding of and concern for Paul Giamatti's bladder. Come for the singing and stay for the theme song.

Peter Overton is one of Australia’s most loved Journalists. As well as anchoring the News in Sydney every night, he is a reporter for 60 minutes and has clocked up 31 years at Channel Nine, his dream job since he was a boy. Peter is also Jessica’s beloved husband of 18 years. Jess had to convince him to be a guest on todays episode as ‘Petee’, does not like talking about himself, he wants the focus to be on other people and their stories. What you'll learn about him in this conversation is relationships are critical to Peter who sees everyone as cogs in a wheel, he’s friends with the cleaner, plumber, and the garbo, because they enrich his life and are all part of the same success he enjoys. In this episode Peter also reveals how Jess has brought him out as a person and taught him about mental health, and the moment Jess admitted to him she was silently battling depression with their newborn baby. Peter has since become a passionate advocate for speaking up about Postnatal depression for the fathers out there. We hope you enjoy this beautiful story of ‘Petee’ and his pussycat Jess, proof that opposites really do attract!See omnystudio.com/listener for privacy information.

Welcome everyone to the Power Hour Podcast. Happy New Year! We hope you have had a great holiday season and are excited to kick off 2022. In this episode the boys discuss.introWhat we are drinkingWhat we are playingPatreon (thank TJ for upping pledge from 2 to 5 bucks)Gaming resolution for next yearWhat game would we want ported to the switch? (Allie)Best games we played this yearWorst games we played this yearAppearances and guest spotsGuestsMichelle from Petee power hour (x2)Blade blurTyler […]

Trav is on vacation! But fear not! Michelle from Petee's Power Hour is here to chat with Alex, read some emails, and discuss working out and doing Spartan races. We answer those hard hitting questions like "What games / movies make Alex cry?" And... "Can Michelle not talk about a game that is NOT an RPG?" [spoiler] Probably not.Find more of our work at http://www.polymedianetwork.comFind Michelle on Twitter https://twitter.com/PeteesPowerHourFind Petee's Power Hour https://peteespowerhour.buzzsprout.com/Find Petee's Power Minutes https://www.youtube.com/c/PeteesPowerMinute1Find Alex on Twitter http://www.twitter.com/snesdrunkSend us an email drunkfriendpodcast@gmail.comPlease rate   and review our podcast wherever you listen!Find Travis on Twitter http://www.twitter.com/travplaysgamesSupport the show (https://www.patreon.com/snesdrunk)

Unfortunately, Petee couldn't power through Breath of Fire III Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to the Power Hour Podcast. In todays episode the boys are joined by Dan from Console Wars and Michelle from Petee’s Power Hour. We chat about the following;TMG storiesWhat are we drinkingWhat are we playingPatreon QuestionsUbisoft to use NFT's in games https://www.ibtimes.com/ubisoft-announces-plans-develop-play-earn-blockchain-nft-games-3328384WB making a smash style game (max marvel) https://www.gamesradar.com/a-smash-bros-style-fighting-game-featuring-batman-and-gandalf-is-reportedly-in-development/Sonic manic 2 apparently cancelled by Sega https://comicbook.com/gaming/news/sonic-mania-2-sequel-scrapped-at-sega-report/Sega Partnering with Microsoft?https://www.engadget.com/sega-microsoft-super-game-partnership-204720764.htmlOverrated/Underrated? Gaming Mega Sales/Black Friday/Cyber Monday ConsoleWars #TooManyGames #NFT Dans Linkshttps://twitter.com/ConsoleWarsGuyshttps://www.youtube.com/c/ConsoleWars Michelles Linkshttps://twitter.com/PeteesPowerHourhttps://www.youtube.com/channel/UCAycWY8VAWSthpKPLp7BBWg

We're here with second-gen piemaker Petra Paredez, owner of cult NYC bakeshop Petee's + author of the recently debuted cookbook, Pie for Everyone. Pie is second nature for Petra -- in 1981 her parents founded the legendary Mom's Apple Pie Company in Leesburg, VA, which they still operate today -- but it was only later in life, after several years teaching special needs children in NYC public schools, that she decided to take the plunge and open her own bakeshop with her husband. This episode uses Royalty Free Music - (Music: www.bensound.com).

State Senator Teresa Fedor and Petee Talley, Executive Director of Ohio Coalition for Black Civic Participation

On this one year anniversary episode of Steve and Trav podcasting together, the two hosts decide to open up their microphone marriage and allow others in on the fun. In this episode you'll hear from Michelle of Petee's Power Hour, Caleb J. Ross of Tales of the Lesser Medium, Musty Hobbit of XBoxerBriefs, JJS Boyce, Dylan ("neverbeforeseen"), and Dylan Charles. These folks responded to a solicitation on the Polykill Patreon to be on the podcast this go around while Steve and Trav were off doing other, less important life things.People in this EpisodeMichelle PetreeCaleb J. Ross JJS BoyceMusty HobbitDylan aka NeverBeforeSeenDylan CharlesFind more of our work at http://www.polymedianetwork.comFind Travis on Twitter http://www.twitter.com/travplaysgamesFind Steve on Twitter http://www.twitter.com/blinkoomSend us an email polykillpodcast@gmail.com Please rate and review our podcast wherever you listen!Support the show at http://www.patreon.com/polykillGames in this EpisodeLittle WoodBoyfriend Dungeon12 MinutesAscentFinal Fantasy VIIIGhost of Tsushima Iki IslandBlossom Tales: The Sleeping KingMetroid FusionCastlevania Aria of SorrowChrono Trigger GrisSecret of Monkey IslandCastlevania Symphony of the NightHades 

Looking for more non-alcoholic options? Want to hear a ton about video games?? This is the episode for you! Beverage Featured:Seedlip Non-Alcoholic MixersLink to VeryCoolGuyMike vs Petee's Power Hour PromoFollow: VeryCoolGuyMike on YoutubeFollow: @VeryCoolGuyMike on TwitterFollow: Petee's Power Hour on TwitterVlogs/Cocktail Shorts on YouTube: Petee's Power MinuteMusic by: KulorArt by: OmikujiEmail any questions, comments or concerns to PeteesPowerHour@gmail.comSupport the show (https://www.patreon.com/polykill/posts)

**Highlight** Marketing Guru: Petee Vann Sat down with the one and only Petee Vann, marketing guru both online and offline, sharing both his professional and personal journey. Starting from nothing to then self make, self teach through countless struggles and battles -that not every entrepreneur faces, but that were especially unique to him due to his health conditions. Tune in to be inspired by someone who has pushed through at all costs. Plus, we friends, so there are some funny moments in this one... it's a vibe. Guest: Petee Vann (Marketing Guru) @vannpetee **Tune in weekly for new episodes**

Welcome to Episode 97 of the Power Hour Podcast. Today the boys are joined by Michelle from Petee’s Power Hour. We discuss; – How Michelle does her show (sends liquor to show that they talk about) – Latest minisode: fireball sued sin fire and Jack Daniels – What are we drinking – What games are […]

Alex and Trav invite a special guest onto the show and this time the guest gets to participate in the whole show. Michelle, aka PeteePuff, who hosts the brand new PolyPod Network show Petee's Power Hour joins in to answer all the emails and questions and discuss her history as the original DrunkFriend. Emails cover swimming, special beats, and wishful translations. Alex chats about what it's like sifting through mountains of "well ackshually" comments on a video about things he considers difficult. Don't miss this one!Support the show (https://www.patreon.com/snesdrunk)

Pie For EveryoneBy Petra “Petee” Paredez Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city sitting at her dining room table, talking to cookbook authors.Petra Paredez: I am Petra Paredez and my cookbook is called Pie For Everyone, Recipes and Stories From Petee's Pie, New York's Best Pie Shop.Suzy Chase: If you liked this podcast, please be sure to tell a friend I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Pie is the secret of our strength as a nation and the foundation of our industrial supremacy. Pie is the American synonym of prosperity. Pie is the food of the heroic, no pie, eating people can be permanently vanquished. I thought you'd get a kick out of that cause that's out of, The New York Times in 1902.Petra Paredez: Oh amazing.Suzy Chase: Isn't that funny?Petra Paredez: Yeah. I mean, I'm a pie lover. I might not go that far, but I love it.Suzy Chase: Well I know you did a lot of research at the New York Public Library, right?Petra Paredez: It's actually something you can do online. They have a lot of menus available online. So you can look at all these big, beautiful menus PDFs of antique and vintage menus from, decades past from New York City and beyond and see what people were eating. One thing that pretty much all over those menus from past decades is pie for dessert and also pie for main meals as well. But when you check out the New York Public Library database, the menu database that's a really strong common thread in all of these menus.Suzy Chase: I've heard. It's amazing.Petra Paredez: It's so much fun to look at. I mean, if you just look up pie and then you see all of of these different tags for different menus and they're constantly being uploaded, just pies you've never heard of or fruits, you might not have heard of as well.Suzy Chase: So Americans really seem to think that pie is ours. The first known written recipe for Apple Pie dates back to an English cookbook published in 1381. Now, how is pie a culinary vehicle that can travel across millennia and seasons?Petra Paredez: I think to address that you kind of have to think about what makes the pie and what your definition of a pie is. If we think of it as a filling that is baked in a crust, there's so many different examples of that across cultures and across huge swaths of the human timeline. But, you know if it's some sort of grain crust and a filling, people have been making that for millennia way back to the Greeks, the Egyptians, and you can be a little loose with your definition. I mean, what people often cite as first pies sound to me an awful lot like cheesecake, um, maybe like a sheep's cheese in an ancient grain crust and that's part of why I think cheesecake is pie too, by the way,Suzy Chase: I was going to ask you that is cheesecake cake or pie. I think of it as cake.Petra Paredez: Some versions strike me much more as a cake-like dessert. And then some versions I think are more tart, like are or pie like in the sense that they have a much more clearly defined crust and then an egg and cheese based custard or filling that is baked inside of it. I think of cake is something more with leavener, and a crumb to it. Some cheesecakes have that. I like it fluffy, but not necessarily with a crumb, but yeah, I mean, I think pie in general is such like an amazing vehicle because you can kind of take whatever your spices and fruits or even savory elements that are part of your cultural cuisine and stuff 'em in a crust and bake them.Suzy Chase: I'm curious to hear about how you grew up in a pie business that your parents started in 1981. That was a long time ago.Petra Paredez: Yea. It's sounding farther and farther away. That's for sure. Yeah. My parents started their pie business sort of out of desperation. They had been farming for a while. Their small farm operation went under and they noticed that there was a dearth of good pies at the farmer's market. And my dad being the sort of analytical guy with strong opinions that, "Oh I can probably do that" not having been a professional baker in the past. He and my mom, they started making pies in their house and selling them at the farmer's market. And before they knew it, it was popular enough that they had to define themselves as a brand and a company. And they decided to call it Mom's Apple Pie Company, thinking that it sort of conveyed this sense of, I don't know, sort of like an Americana, some sort of, you know, wholesome family values, Mom and Apple Pie, but really, they were just like pretty destitute hippies without stable housing who didn't know what else to do. And, you know, my Dad was guided by his strong opinions of what a good pie should taste like and he was able to use that to guide him towards his goal of making those pies. And people responded really well. But I would say that my upbringing was quite different from, you know, my peers and that I, I knew exactly what my parents did for a living. They made pies. Every Thanksgiving I would take the week off of school and work alongside my parents at the bakery. And it wasn't that we were valuable workers when we were, you know, 8, 10, 14 it's more that they didn't have the time to take us to school. So they were doing a lot of, you know, all nighters and probably wasn't even safe for them to drive around at that point. And so we were alongside them, wrapping up pies, taking them to customers, doing all of the little odd jobs, but feeling very important about it too.Suzy Chase: Okay. So when you used to go to the restaurants, your dad would critique the crust of other pies.Petra Paredez: We still do it.Suzy Chase: Oh my gosh.Petra Paredez: Yeah. It's a really funny habit. I mean you know, it's one way of taking your work with you wherever you go. If you're a cook or a baker, um, you can't help, but observe these things. If you go out to eat at a restaurant, but he was pretty funny about it. His brow gets really furrowed and it looks super serious and he's like looking at the crust up close and feeling it with his fingers. It can be a little bit embarrassing except we're all kind of into it. So it's not that he's judgemental it's just that he gets puzzled because he knows how good pie can be, but you're just so much more often able to find mediocre pie than really excellent pie. So he's just wondering why put it on the menu if it's not going to be really great. And he's of course always looking for a super flaky crust and super juicy and flavorful filling. And for him, I think it comes down to like the quality of the fruit. He's super picky about those things. So those are all things that I took with me to, to my business when I started my own thing in New York City with my husband, just those super high standards and wanting to get local fruit that's in season, rather than just, you know, have everything available year round. You know, I'm looking for certain things that in my relationship with those farms and it's mostly just I'll take the ugly fruit as long as it's really nice and bright, rather than all the stuff that looks really good, but might not taste as good.Suzy Chase: Well, that leads us to your high pie standards and your five tenants of a good pie. Let's start with the crust. You say it should be flavorful and plastic fork tender.Petra Paredez: Yeah. That means that if you are eating it on a plate, you should be able to eat it with a plastic fork and have no problem getting right through the crust. Crust used to be more of a vehicle for the pie and a vessel for the pie, for the filling of the pie. But we don't have to carry pies on long journeys overseas or in a pocket or whatever we can just make a really good crust that we want to eat. I mean, to me, the best crust is butter crust. It should be tender and flaky, like so flaky that it shatters. That's what I'm going for.Suzy Chase: You have 7 types of pie crust in this cookbook. I didn't think there were seven types of pie crust.Petra Paredez: Yeah. I wanted it to be accessible to people with different diets. So most of the filling recipes are gluten free. So there's a gluten free crust option and there's a vegan option as well because all of the fruit pies with the exception of like one or two fillings, all of the fruit pies in there are also vegan. So when I say pie for everyone, I really do want it to be accessible for everybody. And I also think that while the butter crust works great with savory pies, it's definitely the most versatile crust out of all of them. It's nice to have a whole grain crust. Sometimes it makes it feel like a much heartier meal if you're having a whole wheat crust or a rye crust, for example, with a savory pie.Suzy Chase: So you touched on this just a little bit just now, but what should we be looking for in fruit?Petra Paredez: You just want to be the fullest expression of itself. So fruit at the height of its season is really what you should want or fruit that's been frozen at the height of its ripeness. You know, if you were to freeze fruit in the summer and use it in the winter, that's going to be so much better than buying that same fruit in the winter. If it's out of season where you live and what I want in a fruit filling is just for those natural flavors to be amplified. And if you just add sugar, you're not really going to amplify it. You have to add sweetness and acidity in good measures. Something that is missing often in fruit fillings is sufficient acidity. To me, lemon juice is always just the best, best source of acidity to add to a fruit pie.Suzy Chase: Talk a little bit about the historic precedence of spices in pies.Petra Paredez: Yeah, well, I've been noticing some pie filling choices that, you know, I might not always agree with. And I would have these like knee jerk reactions to spices with berries, for example, for some reason that never really, that idea never really appealed to me. And then I was reading, um, Amelia Simmons, I'm sure you're familiar with American Cookery, like the first American cookbook, right and I noticed that she is equally as opinionated as I am about this, and she advises cinnamon and mace other sort of warm spices to treat fruit like apples. But she says that every species of fruits such as plums, raspberries, blackberries may only be sweetened without spices. And I thought that was really interesting just to lay it down like a hard and fast rule. That's how I feel about it. I mean, ultimately to each her own but I liked that she laid that down so that I didn't have to.Suzy Chase: What should we be thinking about when making chess, nut and custard pies,Petra Paredez: Those pies are so heavily based on like nice fatty ingredients, like chess and nut pies are based on eggs, butter, and sugar. And then you have custard pies, which are based on a variety of dairy, usually like cream and milk and, and eggs and sugar. And so to balance out those flavors, I think that you need a nice amount of salt, but they also just need to be made out of really quality ingredients. So just really good butter. And I also think that nut pies, like in a pecan pie, for example, using something other than corn syrup, I know that it's a traditional ingredient and pecan pie, but it's also sort of a bizarre invented food that doesn't really exist in nature at all and it doesn't exist by any natural means. It's made by a sort of treating sort of a cornstarch slurry with enzymes that they get from bacteria and fungi. It's just all too weird for me. So I like to use a nice natural sweetener with more character than corn syrup. The only character that corn syrup has is his character that's added through vanilla or molasses. So if you like those things, then you might as well use sweeteners that have molasses in them naturally like a cane sugar and molasses or use use honey use maple syrup. Those things will add so much more depth and character to a nut pie.Suzy Chase: And last, what are the do's and don'ts with filling flavors,Petra Paredez: I've noticed a lot more sort of herbs being added to fruit pies and spices added to Berry pies and I think that sometimes those things might sound more appealing than the end result. I just think that you should let your palate be your guide rather than driving to make something unique or, or going for a sort of..what ends up being sort of a gimmick you know, a classic pie done right will always sort of beat a bizarre combination any day. And so don't combine things based on how they sound more based on how they might look aesthetically, think about how their flavors balance each other out and contribute to a more balanced filling of a nice amount of acidity and sweetness and touch of salt. Those are better considerations when you're putting together ideas for a filling.Suzy Chase: So how is your pie technique different from your Dad's?Petra Paredez: I learned so much from my Dad and I think his butter crust is phenomenal, but when I started making my pies here in New York City, I was making them with local ingredients and I found that I was learning little things along the way and modifying the crust recipe along the way in ways that suit my ingredients better. But ultimately the biggest change was I was just like adding more and more butter. I was seeing how, how far I could push it. So in the crust, I have even more butter and my butter that I get up here, I get mostly from Kriemhild Dairy, which is upstate and Ronnybrook Dairy also upstate. So I get super high fat content butter, and that makes the crust really excellent. For the longest time, my lemon chess and almond chess recipes didn't diverge from my Dad's at all and then I thought, maybe I can see if there's a way to have this nice chess pie texture with less sugar, because I know that the palate of people in New York city is a lot less inclined towards sweetness as compared to in Virginia. So that's one thing that I changed. It meant that I had to sort of add more egg yolk as an emulsifier and keep that filling nice and solid. But I was able to reduce sugar and let some of those other flavors come through in the chess pies and maintain that really lovely chess pie texture.Suzy Chase: Okay. Here's the hundred thousand dollar question. Okay. Here we go. What is your favorite pie?Petra Paredez: Oh gosh. Okay. I mean, I have two favorites for different occasions. Is that all right?Suzy Chase: I mean like today, like right now.Petra Paredez: I just actually, Coconut Custard I've loved since I was a kid and I just love coconut desserts. I always loved coconut desserts. My step-grandmother was from Thailand and I spent so much time with her when I was little and I ate so much coconut stuff with her. So you know going to my parent's bakery after spending the day with her I really liked Coconut Custard Pie. And that, to me, it's sort of an underdog. Although I think I talk about it enough that it's gotten more popular at our bakery over the years. And I think that the very best pie that we make is the Berry Dream Pie. Like that's the one that when people try it, it just consistently knocks their socks off. It's just a Berry explosion. It's so super fresh, super vibrant. Like the tartness is just like at that sort of maximum where it's still like really tasty and dessert, like, but it just really lights up your palate.Suzy Chase: I got the Coconut Custard over the weekend, which is my favorite kind of pie too. I love anything coconut.Petra Paredez: Yea, oh cool. Just the nice flan-like quality, my Dad, they make it with that more easy to find like angel flake type coconut which I love, I love that stuff, but it kind of tastes a little far removed from coconut now that I'm an adult. And so I like using unsweetened coconut cause then like unsweetened, organic coconut is in tinier pieces. It dries out a little more but it's a little easier to slice and more of that pure coconut flavor comes through.Suzy Chase: Now to my segment called Last Night's Dinner where I ask you what you had last night for dinner.Petra Paredez: So last night my husband makes the most amazing carnitas and they're so good. And we've realized lately that the only way our 2 year old will finish his dinner is if he's eating Mexican food. So now we have to just constantly have tortillas available, constantly have beans cooking. I'll do beans in the pressure cooker when I forget that I haven't made dinner yet I'll just do beans in the pressure cooker real quick. And so we'll just do tacos with carnitas and it's so good.Suzy Chase: Oh man. I'm with your son. I'll be right over tonight!Petra Paredez: Yea it's like Taco Tuesday every day now because they never get sick of it and it's not worth making a meal that my husband and I will enjoy and then like trying to feed it to the kids. And then your ego is shattered because you're like, everybody loves my cooking except you. So yeah, taco Tuesday every night.Suzy Chase: Where can we find you on the web social media and in New York City? So @peteespie on Instagram, if you are in New York City on the Lower East Side, we're on Delancey Street we've been there coming up on 6 years at Thanksgiving time. And we have a beautiful cafe in Clinton Hill on Myrtle Avenue in Brooklyn as well now.Suzy Chase: Well, this was so awesome. Thank you so much, Petra for coming on Cookery by the Book Podcast.Petra Paredez: Thank you so much, Suzy. I had a lot of funOutro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

As American as Apple Pie? Although Pie came to America with the first English settlers, American pie focused on the sweet dessert varieties, and apple certainly earned its place at the top.  But don't forget pumpkin, pecan, cherry, custard... Petra Paredez of Petee's Pie talks about the history of the many types and flavors from the popular to the forgotten from her book, Pie for Everyone.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.  

This week on Hear me RAW I have my good friend, Jess Rowe. Jess is an accomplished journalist, television presenter and three-time best selling author. Her credits include co-hosting Studio 10 and The Today Show. She was also the news presenter for Weekend Sunrise, and for a decade Jess co-hosted Network Ten’s First at Five news.She is a self confessed 'crap housewife', and has gathered a strong and loyal following with her #craphousewife movement, uniting and celebrating other mothers who, like Jess, sometimes feel like they are not the perfect mother, wife or cook. With humour and honesty, Jess shares her amusing misadventures on CrapHousewife.com. Jess is a passionate advocate for mental health awareness, having herself experienced post natal depression. Jess is married to Nine News Sydney presenter and 60 Minutes reporter Peter Overton affectionately known as Petee.In this episode you will learn about:The power of story tellingWhy it doesn’t matter what job you’re doing, because once you have your foot in the door - You can network, listen, learn and growThat all jobs, good and bad can teach you so much about lifeThat post Natal Depression can happen to anyone and why it’s ok to ask for help. We had a similar theme with my good friend Gabby Bernstein a few weeks ago.How hard conversations can be the best you’ll ever haveWhy its important to stop comparing yourself to others – just be real.And how to find silver linings every day. Ask yourself the simple questions - What’s bringing you joy? What are you grateful for.Now quick apologies – I was being a bit of a tech nerd and didn’t hook my mic up properly for this ep. DOH. And If you’re new to my podcast and interested in other resources to support you jump over to collectivehub.com where we have lots of print and digital products to help you live your best life.Follow Lisa MessengerVisit Collective Hub

Welcome to the first episode of Petee's Power Hour! In our first adventure we go on a journey to the island of Madeira, where it's fortified wine lays hidden to be discovered. On this epic journey we have our 8-bit companion, Trav from NESFriend and the hilarious co-host of the podcast DrunkFriend. Join us as we discuss Madeira's treasure and why everyone should be drinking this delectable wine!Wine Featured: NV Rare Wine Co. Historic Series Boston BualFollow: NESFriend on YoutubeFollow: DrunkFriend Podcast and find other amazing podcasts at PolyKillFollow: Petee's Power Hour on TwitterMusic by: KulorArt by: OmikujiFor Questions, Comments, or Concerns Email: PeteesPowerHour@gmail.comSupport the show (https://www.patreon.com/polykill/posts)

Cookie’s baby son Petee died tragically, suddenly and without explanation. Months later the police knock on the door, and her life is turned upside down for a second time.

Why do we so often treat the symptoms of a problem and not the root cause? The gamechangers on this episode of Add Passion and Stir go straight to the cause. Barbara Petee, Executive Director of The Root Cause Coalition, and Lauren Shweder Biel, Executive Director of DC Greens, speak with Share Our Strength founder and CEO Billy Shore about solutions to deep-rooted social problems like hunger and poor health outcomes. Petee explains how the health care industry could be doing more to keep people healthy, which led to the creation of the Root Cause Coalition. “We need to engage the health care industry in addressing hunger as a health issue because the cost to health care is about $130.5 billion annually,” she says. “Should we not be investing more at the front end as opposed to paying at the back end?” Shweder Biel describes how DC Greens is doing that locally, working across sectors to discover systems-level solutions to food education, food access, and food policy. “Food is not a luxury,” she says. The Root Cause Coalition – an Add Passion and Stir sponsor – works to address hunger and other interrelated social determinants of health. Petee is inspired by the progress so far. “[Our member organizations] are not organizations that are just thinking about delving into these areas, these are organizations that understand why they must and how they are working on solutions.” DC Greens is also looking at practical solutions. For example, Shweder Biel talks about their Fruit and Vegetable Prescription program where DC Greens also works to ensure that people living in low income neighborhoods have access to stores where they can fill those prescriptions. “The advances in root causes and embedding them into clinical settings is such an important first step, but there needs to be a solution that goes along with that,” she stresses. Be inspired by these real life solutions that are changing people’s health and life outcomes.

Today we sit down and have a super informative chat with Peter Mckenzie. Now if that surname sounds familiar....it should. Of course we are talking about Luke Mckenzie's father! And this is one of the most knowledge packed episodes yet! Peter has long history of coaching and teaching and over the years has formulated some fantastic philosophies and strategies to help athletes achieve their true potential. It was a lot of fun talking shop with Petee and gain some insights from someone with so much experience. In this episode we cover: The fundamentals of triathlon. Assessing strengths and weaknesses. Refining economy with drills. Building the journey. Being committed and supportive as a parent of an athlete. Communication. Actually, we talk about this a lot! How training is a progression of development. Developing patience. Looking for marginal gains. Pacing! Dealing with time-poor, Type A athletes. Shutting out the noise. Recognising coachable athletes. How no two athletes are the same; coaching the individual. The unconquered frontier in this sport; the mental game. Recognising negative thoughts and acting accordingly. Learn more about Peter McKenzie at https://www.facebook.com/RacePaceCoaching