Podcasts about pickled onions

RHLSTP #563 - Barry Norman's Pickled Onions - Richard is very proud of his toilet based pedantry. His guest is returning hero Timkey. They chat about his fantastic new film. The Ballad of Wallis Island and how he managed to get Carey Mulligan on board, plus Richard's impressive roster of unreleased film appearances, plus Tim's latest book of poetry, an hilarious but poignant and moving story of his time in Hollywood and the influence of Charles Bukowski. There is a 10 minute discussion about Tim's love for Last of the Summer Wine, which suggest he doesn't love it as much as he claims and of course another episode of timkey the monkey and his magic flute. Plus Tim suggests a guest that will have Off Menu quaking in their boots and eating dinosaurs.Buy Tim's book here https://www.utterandpress.co.uk/products/l-a-babySee RHLSTP live in Sheffield and at the Edinburgh Fringe http://richardherring.com/rhlstpSee RHLSTP live http://richardherring.com/rhlstpSUPPORT THE SHOW!Watch our TWITCH CHANNELSee extra content at our WEBSITE Become a member at https://plus.acast.com/s/rhlstp. Hosted on Acast. See acast.com/privacy for more information.

Chris Simmons, National Agave Spirits Specialist for Mezcal Vago, joins us today to tell us how to pair Mezcal Vago with pretty much anything -- but especially a Charred Corn Avocado Salad with Pickled Onions! Snag our recipe here: https://littlespicejar.com/charred-corn-avocado-salad/ The Pairing: We're going complementary flavors here -- corn with corn! Vago Mezcal uses charred corn in the second distillation and those flavors will marry perfectly with several elements of our salad. Do not sleep on pairing foods with agave-based spirits! Chris claims Italian food and Mezcal work beautifully. What Makes Mezcal Vago Special: American best friends Judah and Dylan traveled to Oaxaca and decided to open a beachside bar. One day, Judah had an ear infection, and ended up falling in love with his nurse, Valentina. Valentina's father Aquilino grew agave for Mezcal as a hobby. They decided to sell his wares to fellow surfers on the coast, and it became wildly popular. Mezcal Vago was born. Mezcal Vago has four bottlings from four different palenques (distilleries) in Southern & South-Central Oaxaca, with 4 different 'Terroirs' and village styles. Elote was the first they produced. Vago in Spanish means a "Lazy bum," but also a term of endearment. Think: your grandmother yelling you to come inside after dark. "Time to come in, Vago!" Corn adds a roundness and slight sweetness to this Mezcal Elote Differences between Mezcal and Tequila: Types of Agave: Tequila and Mezcal are both agave spirits, but Tequila must all come from Blue Weber Agave, while Mezcal uses upwards of 3 dozen different agaves Production Method: Mezcal is a more ancient style of production, while Tequila uses more modern methods. All agave needs to be cooked or steamed to convert the starches to fermentable sugars. In Tequila we use steam in an autoclave, while Mezcal we often cook agave in underground pits heated by firewood Aging: Tequila is more likely to be aged versus Mezcal. Barrels were not traditionally found in most Mezcal-producing areas Learn more here: https://mezcalvago.com/ Mezcal Vago on Instagram: https://www.instagram.com/mezcalvago/

Ladder predictors, the closing moments of Manly vs Tigers, this one is a real mish mash and I guess kind of an Express Episode? Hosted on Acast. See acast.com/privacy for more information.

The two sets of sisters comprising Neptune's Core are on a creative roll. Since I last spoke with them, they nailed down their live show and their music continues to take chances and go to interesting places. I can only imagine what they'll be capable of by the time they can all legally vote. Give this band your ears. Neptune's Core has two new songs available for streaming that are worth your attention. Keep up with the band on Instagram (neptunes.core). To fuel our conversation, we met at Roti in Lincoln Park (1000 W. North Avenue). We sampled amazing menu items including the  Mezza Protein Bowl (Chicken Roti, Harissa Chicken, Sumac Skirt Steak, Falafel, Mixed Greens, Saffron Rice, Purple Cabbage, Persian Cucumbers, Hummus, Tahini Sauce, and Roti Spice), the Rainbow Veggie Bowl (Roasted Vegetables, Saffron Rice, Purple Cabbage, Grape Tomatoes, Feta, Pickled Onions, Citrus Vinaigrette, Garlic Sauce, and Roti Spice) and the Roasted Veggie Pita (Double Roasted Vegetables, Angel's Bakery Pita, Purple Cabbage, Chickpea Salad, Roasted Corn, Pita Chips, Roasted Red Pepper Sauce, Garlic Sauce, and Roti Spice).    The food was delicious, fresh and exactly what we wanted. We're grateful for the hospitality!   ##   The summer season at Ravinia is underway… and there's no place more comfortable to see outdoor shows.     Load up your picnic basket and head to the show… or take advantage of some of Ravinia's outstanding food options inside the park.    Violent Femmes are set to do an album play of their debut album with the Chicago Philharmonic. It's been hard for me to imagine stripped down songs like Gone Daddy Gone and Add It Up done with a classical collaboration. Get tickets and see the full schedule at ravinia.org.   ##   A smart home connects virtually all of the technology in your home.  With an Easy Automation-installed smart home system, you and your family can control nearly every device and system in the house in ways that are easy and fun to use.   Transform your living space with cutting-edge home automation. Experience seamless control over audio/video, lighting, climate, security, and more. Embrace the future of smart living – your home, your rules. Get a quote by visiting Easy-automation.net, or call Dan at 630.730.3728See omnystudio.com/listener for privacy information.

Sam Burgess takes-off with his first win but our Sam touches-down with jet lag, resulting in a limited supply of shitistics. Dennis writes, wrote or has written to the RFL, as Rob makes an absolute pickle of the halftime quiz. Daniel is back with his tenuous alphabet and the sitcom takes on an Australian twang. Enjoy. With Dennis refusing to contribute to Rob's Super League + subscription, please help fund the podcast at: www.patreon.com/whatbevan

Shannon chats with WDW Prep team members Heather, Allyson, and Felicia about the 2023 Epcot Food and Wine Festival. They discuss their experience at the first three (very hot!) days of the festival and share how they each would spend $75 when enjoying a day at the festival. Their picks: Ally's favorites Brew-Wing: Impossible™ Buffalo Chicken Tenders with Plant-Based Blue Cheese, Plant-Based Ranch and Celery (NEW) (plant-based item) ($7.50) AND Brew Hub French Connection IPA, Lakeland, FL ($5.50) Flavors From Fire: The Impossible™ Burger Slider with Wasabi Cream and Spicy Slaw on a Sesame Seed Bun (plant-based item) ($6.00) The Fry Basket: Adobo Yuca Fries with Garlic-Cilantro Aïoli (plant-based item) or Pickle Fries (both $5.50) Greece: Spanakopita ($4.75) Flavors of America: Freshly Baked Carrot Cake with Cream Cheese Icing ($4.50) India: Potato and Pea Samosa with Coriander-Lime Cream (plant-based item) ($5.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL (NEW) ($5.50) Refreshment Outpost: Ciderboys Mango Tango Hard Cider ($11.25) Spain: Sangria Flight ($13.00) Brazil: Xingu Brazilian Black Lager ($5.50) Felicia's favorites Flavors of America: Beer Flight ($10.00) The Fry Basket: Pickle Fries with Dill Ranch ($5.50) Tangierine Cafe: Stone-Baked Moroccan Bread with Hummus, Chermoula and Zhoug Dips ($5.00) India: Chicken Tikka Masala with Fennel-Spiced Yogurt and Naan Bread ($6.25) Spain: Sangria Flight ($13.00) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Refreshment Outpost: Gulf Stream Brewing Co. Cloud Watermelon Hibiscus Lager, Ft. Lauderdale, FL ($11.25) Brew-Wing: Crispy Brussels Sprouts with Buffalo Sauce, Plant-Based Blue Cheese and Plant-based Ranch ($5.00) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Heather's favorites Flavors of America: Left Hand Brewing Sawtooth Amber Ale, Longmont, CO ($5.50) Greece: Griddled Cheese with Pistachios and Honey ($5.00) Tangierine Cafe: Blake's Hard Cider Co. Peach Party Peach & Blackberry Hard Cider, Armada, MI ($5.50) India: Potato and Pea Samosa with Coriander-Lime Cream ($5.50) Spain: Charcuterie with a selection of imported Spanish Meats, Cheeses, Olives and an Herbed Serrano Vinaigrette ($6.50) Spain: Viña Borgia Macabeo White Sangria ($6.50) Mexico: Tostada de Carnitas: Braised Pork on a Fried Corn Tortilla with Black Beans, Avocado Mousse, Queso Fresco and Chives ($7.75) Refreshment Port: Braised Beef Poutine: French Fries with Braised Beef, Boursin Garlic & Fine Herbs Cheese Sauce, Cheese Curds, Crumbled Boursin Garlic & Fine Herbs ($10.00) Refreshment Port: Boulevard Brewing Co. Quirk Pineapple Orange Whip Hard Seltzer, Kansas City, MO ($11.25) Flavors from Fire: Smoked Corned Beef with House-made Potato Chips, Cheese Curds, Pickled Onions and Beer-Cheese Fondue ($6.50) Japan: Brew Hub Momo Amber Ale, Lakeland, FL ($5.50) Links: 2023 Guide and Tips for the Epcot Food and Wine Festival Disney World 101: The Ultimate First Timer's Guide Walt Disney World Crowd Calendar Complete Guide to Disney World Dining  Disney World Touring Strategies 6 Step Disney World Planning Process Leave me a message (including trip report submissions) Please use the SpeakPipe link below to leave us a message with your first name, location, and trip info. You can do that using your computer or phone at https://www.speakpipe.com/WDWPrepToGo   Subscribe to get new episodes There are a few ways to get new episodes of WDW Prep to Go (if you're used to listening on the website, subscribe so you can take new episodes with you on your phone) Subscribe in iTunes  (and please leave a review!) Subscribe in Google Podcasts Follow on social media Instagram Twitter Facebook Pinterest TikTok YouTube Become a Patron Get a quote request for a future trip from Small World Vacations Podcast Episode Finder WDW Prep Merch Visit the site Things we recommend   Affiliate Links: Amazon DVC Rentals Quicksilver Tours and Transportation Small World Vacations Designer Park Co - Use code “WDWPrep” to save 10%

Forman doesn't find everything he's looking for on Cape Breton, Dave Collins meets another Dave Collins, Rachel doesn't start pickling with peppers, and as always, we read your emails & comments! Subscribe on Apple Podcasts, Google Podcasts, Spotify, Amazon Music/Audible, iHeartRadio (& most others) or ask your smart speaker to, "play the Due To Underwhelming Demand podcast!" Insta/Facebook: @daverachelforman YouTube: https://www.youtube.com/@daverachelforman Email: daverachelforman@gmail.com

All the credit to Dr. Glanville for this awesome title this week for my podcast! I truly thank you for your wit and sass. Now for this week...I roll out some news and that is my podcast will be Wednesday because the number was even. (you need to listen to understand). Other than that, tune in every Wednesday for a new episode and me attempting to 4.0 my life! Xx deana --- Send in a voice message: https://anchor.fm/4.0inglife/message Support this podcast: https://anchor.fm/4.0inglife/support

WARNING: In this episode, the phrase "butt stink" is uttered twice. My mum has her own rather impressive Japanese pickling systems that I will, one day, create a whole hilarious TikTok video around. Meantime, let's imagine a burger, charcuterie, fancy sandwich-type situation where some quick-as-shit pickled onions might be completely appropriate? Yep? Then this episode is your friend. Want more food tips? Check out the 5 Minute Food Fix Instagram.See omnystudio.com/listener for privacy information.

  The Great Bustard, Bellow Rumpy Puppy,Perk the Flat Dad Bottom, Seasonal Pickled Onions

Stacey and J Sbu are opening up the conversation about our fridges... There are some items that live in our fridges - and legend has it that these items may have even come with the fridge. Listen here: These interesting items lives in our fridges rent free...

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every Monday to Friday morning from 4am. Hear all of Steve's show with the news, travel and breaks taken out.

EPISODE 71: I had a blast recording with Mark Boots on this episode and I know you are gonna 'ave a laugh! It's been a great week as we prove in our review of two matches in What Was That?  In Social Shenanigans we hear from some of our listeners and get into a couple fun posts and discuss a Hammers Poll all about the next 4 league matches. Finally, I had a right good laugh in Bag Heads as I dropped hints to "Bootsie" and he had to guess what West Ham legend I was concealing.  Some great stories and we also find out how the lads feel about divers!  By the time you get to the end of this episode you are going to have a big smile on your face, so get comfortable, grab a beer and take a walk through this wonderful world we call West Ham United!!  Thanks to Our Sponsors, Partners, Our Brilliant Fans, & Contributors: Manscaped (@manscaped) at manscaped.com, McSwiggan's Irish Pub, Hammers Polls (@HammersPolls), COYIrons.com (@COYIrons_com), American Hammers Network(@americanhammer3), Mark Boots (on FaceBook), John Black (@WestHaminVegas), Rich WHUFC (@ironsrichie), Dave Walker (@DaveWalkerWHU), @tonypierson2   Get 20% OFF @manscaped + Free Shipping with **promo code CHEERSWHU21** at MANSCAPED.com! #ad #manscapedpod RETURN TO WEST HAM IS WHY WE DRINK HOME PAGE

We find out who killed JFK. Dan describes the plot of Peaky Blinders and sings the GoPuff jingle a billion times. Stephen recounts his Suicide Squad brush with fame, then spoils Space Jam 2 for everyone. Would you like some warm milk and pickled onions? --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Onions! Onion Relish-my digital canner8 cups of thinly sliced onions1 cup of white vinegar1 1/2 cups white sugar1 teaspoon sea salt1/4 teaspoon turmericlarge dutch oven full of water on to boil as I sliced the onions,  simmered onions for 5 minutes.In another pot: vinegar, sugar, salt and turmeric and brought that to a boil. After the onions cooked the five minutes, I drained them , then I added the onions to the boiling liquid and let it simmer for two minutespacked the hot onions into the heated jars, and then added the brine, leaving 1/2 inch headspace,  debubbled the jars by running the little utensil through it, wiped the rims down with vinegar on a cloth, put the lids on and then finger tightened the rings. I had enough onions for 5 half pint jars but had liquid left over so for the other two jars so I cut up onions to fill the jars and topped them off with the brine to 1/2 inch headspace, processed 10 minutes  2.  Onion Cranapple Jam-digital canner8 cups onions sliced and diced 1/2 cup apple cider vinegar1/2 pure maple syrup1 1/2 teaspoon salt2 teaspoons pepper1 bay leaf2 cups cranapple juice5 tablespoons low or no-sugar pectin3/4 cup white sugarI combined the onions, vinegar, maple syrup, salt, pepper and the bay leaf in my stainless steel pot and cooked over medium heat for 15 minutes until the onions were translucent, and I kept an eye on them, stirring occasionally.Stirred in the apple juice and the pectin, and sprinkled the pectin so it wouldn't clump. Let this boil hard, meaning I could not stir it down. When it got to the hard boil stage, I added the sugar stirring it until it dissolved, then let the mixture get back to a hard boil for one minute, then removed it from the heat. I took out the bay leaf and tossed itladled the hot jam into hot jars, leaving about 1/4 inch headspace. I removed what air bubbles I could with the debubbler, wiped the rims down with a vinegar soaked cloth, put the lids on (which I had sitting in hot water), put the rings on finger tight.I was able to do 2 jars that are a pint and a half size, two half pint jars, and two quarter pint jars. These I processed for 25 minutes in my Presto digital canner.  3.   Plain Onions, pressure cannedpeeled and sliced 2 large bags of onions, each one weighed about 2 pounds 13 ounces on my scale. Again, I simmered them in plain water until translucent, and divided the onions up into the jars, added the hot cooking water to 1/4 inch headspace, wiped the rims with vinegar cloth, put the warm lids on and finger tightened the rims.  I ended up with 10 pint jars and one half pint jar. I processed them in the pressure canner at 15#, which is the weight for my altitude, for 40 minutes.   4.  Pickled Onions-water bath ten minutessliced 2 large bags of onions2 cups apple cider vinegar3/4 cup white sugar3 1/2  teaspoons pickling spiceVinegar and sugar to a boil, lowered the heat to simmering, added the sliced onions. Simmered for 5 minutes. Put 1/2 teaspoon of pickling spice in the bottom of each jar, added the onions smushing them down and added then brine, wiped rims with vinegar cloth, put the lids on, finger tightened rings. Ensure having at least 2” of water over the tops of the jars and water bathed these for ten minutes once the water in the canner came up to a rolling boil. I ended up with 6 half pints and one four ounce jar. Of course always do your research to feel confident in your choices for canning food. I tell how I do it and if I fail, I'll let you know!

An dëser Episode war ech bei den Band Memberen vun Tuys zu Besuch. Den Tun, Yan a Sam wunnen nämlech säit e puer Méint an enger WG zu Kreuzberg (net ze verwiesselen mam Kräizbierg zu Diddléng). Sie erzielen wéi et ass säit jonkem Alter an enger Band ze sinn an wéi sech dat alles zesummen entwéckelt huet. Zemools wann et dorëms geet zesummen Konflikter ze léisen, hunn si hier eegen Aart a Weis fonnt fir domadder ëmzegoen. Nierwend dem Band Alldag schwätzen mir enner aanerem och doriwwer wéi een et hikritt als Museker ze liewen an wéi hier nei Videoen eng perfekt Mëschung aus Deepness an Topegkeet sinn. An mäin perséinlechen Highlight: an dëser Episod gëtt den Geheimnis gelëft woufir Tuys wierklech steet. Sou obvious ass et nämlech net. An do war nach eppes mat enger Verschwörungstheorie... Anscheinend huet Tuys Corona viraus gesinn. Häh? Ma dat a vill méi gitt der an dëser Episode gewuer! Vill Spaass beim Lauschteren! Instagram TUYS: https://www.instagram.com/tuysband/ Youtube TUYS: https://www.youtube.com/channel/UCrI876wnVkxXOqfCORdvUvQ Instagram CECI: https://www.instagram.com/cecidoyoulove.me/

These mouthwatering Chipotle Tofu-Crumble Tacos are quick and easy to make, and they're packed full of healthy, plant-based protein. We're using Nasoya Plant-Based Meat Crumbles in place of meat and topping it off with some fresh tomatillo salsa and pickled red onions for the ultimate plant-based taco night! These plant-powered tacos re-imagine tofu as an exciting new menu item in your kitchen. Get the recipe at: https://www.plantforwardkitchen.org/recipe/chipotle-tofu-crumble-tacos

No one is safe from this man's tongue - Steve Allen takes to the airwaves on LBC every Sunday to Friday morning from 4am. Hear all of Steve's show with the news, travel and breaks taken out.

This week we discuss purple kohlrabi, silver skin and streaking tips all in the effort to avoid speaking about pickled onions. We learn the delights of Googling in Italian and how much Matthew loves to clean the bathroom all in the quest to discover whether or not we are pickle people.   Molly Wizenberg's Book Larder Author Talk A Proper Pickle  Skirt Steak with Pickled Onions  English Pub Style Pickled Onions 

This week on Fresh Hop Cinema; Beer 1: "Hop A Wheelie" from Boneyard Beer Company (Bend, OR). Style: IPA. ABV: 7% Ratings: M - 8, J - 8.3. - Flick Picks: "Eurovision Song Contest: The Story of Fire Saga" (2020). Directed by David Dobkin. - Flick Picks: "My Spy" (2020). Directed by Peter Segal - Film: "The Old Guard" (2020). Directed by Gina Prince Bythewood. Ratings: M - 7, J - 3.3 - Beer 2: "Black is Beautiful" from Revision Brewing(Sparks, NV). Style: Imperial Stout. ABV: 10% Ratings: M - 4, J - 2.5 - Inside Hot & Bothered: - Jonny - "There Will Be Blood," "Space Force," Pickled Onions, New Tattoo. - Max - Homebrew from Sean Murphy, New Song, Tahoe Show. ------ Episode Timeline: - 0:00 - Intro & Notes - 4:07 - "Hop A Wheelie" - 13:45 - Flick Pick: "Eurovision Song Contest" - 21:57 - Flick Pick: "My Spy" - 27:46 - "The Old Guard" (No Spoilers) - 39:31 - "Black Is Beautiful" - 47:30 - Hot & Bothered - 1:00:38 - "The Old Guard" (DANGER ZONE) - Please rate & review us wherever you listen to podcasts and, if you're so inclined, consider donating to the show via our Patreon page. Find our entire collection of episodes as well as written reviews of movies and beers at our virtual podcast mansion www.freshhopcinema.com. - Thanks to all our patrons, and the Handlebar Chico for their constant support and to Bailey Minardi, without whom, this show wouldn't be what it is.

As the world learned yesterday of Kobe Bryant’s unexpected death along with his 13 year old daughter and 7 others—and as even today we await more from the Senate impeachment trial—our personal and public worlds seem unwell and awry. These are our days. This is the time God saw fit for us to follow Him during. These are the days our lives and our ministries and our waking and walking and loving and doing. This is what we have.When things feel out of control, I’m learning that it makes me feel angry. Anger is not my default emotion, but it’s one I’ve been feeling lately when I look at the state of the world and even the state of the American church. Maybe it’s all no worse than it’s ever been, maybe I’m just at that age of realization where you see with clear if sometimes cynical eyes. I’m not sure, but regardless, I’ve been feeling like just a teensy itty bitty tiny cog in a very big wheel inside a very powerful machine. The Links:Pickled Onion Recipe - so you don't have to listen to the podcast again. ;)How To Raise a Gracious Kid - Maybe not the valedictorian, maybe not the prom queen, maybe not the quarterback...but the kid who rolls out the red carpet for someone in need.The Subversive Joy of Cold-Water Swimming - Nearly all people living in the UK live less than 70 miles from some area of the coast, but the water is preternaturally cold (at the warmest 68 degrees and down to the 50s by the end of the swimming season!).Mary Oliver on Rhythm - "Rhythm is one of the most powerful of pleasures, and when we feel a pleasurable rhythm we hope it will continue. When it does, it grows sweeter. When it becomes reliable, we are in a kind of body-heaven."Follow Hayley: Website // Instagram // BooksCONTACT THE SHOW:EMAIL AT HEYMIGHTISUGGEST@GMAIL.COMLEAVE A VOICEMAIL AT: 317-763-0077

Episode 85 in which Hugh Fort, Rachel Nemeth and Tom Canning discuss pickled onions, new pools and former Reading Prison inmates including one who was a bit of a surprise. Let prattle commence! If you like our new intro music, it's Real Life by Reading's own Twin Sun. More on them here.Visit our new podcast website here at realreadingpodcast.co.uk - Find us on social media. We're on Facebook, on Twitter and that Instagram. For information regarding your data privacy, visit acast.com/privacy

This week on the show Sarah and James talk about how to set values and use these for motivation in different areas of your life, plus James says 'yeap' less when threatened with bulk pickled onions.

If your weeknight staples need a shake up, you’re bound to find some recipes this week. The Dinner Sisters try a new Macaroni and Cheese along with some salmon bowls and a new version of tacos. Quick pickles round out the week in our Smorgasbord. This week we cooked... Cacio e Pepe Macaroni and Cheese: A Cozy Kitchen Cacio e Pepe is uber trendy right now, which is understandable. Cheesy noodles and a pop of black pepper makes for delicious dinner. This recipe riffs on that concept with a stovetop macaroni and cheese. Tips: Toasting the black pepper might be overkill - we skipped this step and we couldn’t tell the difference. Keep adding the pasta water until the pasta goes from stringy- cheesy to kinda gloppy to nice and smooth. Amount will vary but save about a cup from the water before you drain the noodles.   Teriyaki Salmon Bowls: Williams Sonoma Taste Shake up your weekly salmon with a teriyaki salmon bowl with pineapple, cucumber salad and grilled zucchini. Served over short grain rice, this is a choose your own adventure of a weeknight meal. Tips: Making all the components is a little bit of prep but this might be a great recipe if you have little helpers to chop and slice. Or look for pre sliced veggies and pineapple at the store. Use your vegetable peeler to make the cucumber ribbons. The teriyaki sauce was good but feel free to substitute a good store brand. The fun in this dish is all the components.   Sweet Potato Tacos: Smitten Kitchen Who doesn’t like a taco? Smitten Kitchen works her magic again with a sweet potato taco that includes refried black beans and a host of toppings. Make her pickled onions if you want a special treat. Tips: Reheat your tortillas in a skillet for extra flavor. Smitten Kitchen’s Pickled Onions are almost a necessity.   From the Smorgasbord: We talked about pickles! Here are some sources for the pickles we talked about: Pickled Onions: Smitten Kitchen Pickled Grapes: Serious Eats Pickled Prunes: Food52  How to Quick Pickle Anything: The Kitchn Shopping List Here Follow us on Instagram @dinnersisterspodcast or on Pinterest at Dinner Sisters Podcast. Subscribe to our podcast on iTunes, Stitcher , Google Play, and SoundCloud

Hiya everyone and welcome to third and final episode in this week's triple bill of podcasts! This one's a real good'un because I chat to the very funny and very good YouTube tech review comedy man Stuart Ashen, aka Ashens! Some of the hard-hitting topics tackled in this episode include the intricate workings of the CeX online stock system, the work of Chris Morris and Charlie Brooker, and avoiding an appearance on Trisha as a child. We also talk about how YouTube has changed in the past 12 years, what compels Stuart to eat foul expired food for the purpose of entertainment, and the bloody flipping YouTube Adpocalypse. Hope you enjoy this one and aren't too distracted by my nervous giggling! Thaaaaaanks!My Twitter: @JHenryHardyStuart's Twitter: @ashens

Episode 6.10: The Big Shill In which Martin Unsworth feels it’s ‘Never Too Late To Die’, whilst managing to merge horror and wrestling with a soupcon of rock. Mike Royce reveals the first guest booked for the Starburst International Film Festival, and gains inspiration from a 70’s tv theme tune to help cope with a Twitter blocking Bellend. Batman v Superman falls off a cliff, Barry Norman’s Pickled Onions hit Amazon, Spider-Man prepares to come home, and The Walking Dead ruffles some fandom feathers. Sponsored by Arrow Films All recordings are issued under official license from Fab Radio International

Episode 6.2: Carry On Cannibal In Which Mike Royce reveals how Doctor Who deals with foxes, thinks the ante needs raising for losing game shows, and totally loses his mind over the impending arrival of Stretch Armstrong. Martin Unsworth is sceptical about a further Deadpool director’s cut, makes sure we get some hammered Gorgon in our lives, and finishes the show with a gob-smacking spoiler! Barry Norman’s Pickled Onions continue to attract a cult following, Mulder and Scully return, the Starburst International Film Festival is further discussed, and what exactly is the biggest cinematic shit bag shuffle? Sponsored by Arrow Films All recordings are issued under official license from Fab Radio International

Episode 6.1: Cancerous Reindeers Pulling Santa In Which Martin Unsworth appreciates the parting gift from David Bowie, throws himself under the Man From U.N.C.L.E. bus, and addresses the bear facts of penetration. Mike Royce says farewell to the UK’s first ever multiplex cinema, celebrates the return of Barry Norman’s Pickled Onions, and tops off the worst Christmas ever by being literally mugged off. Legal issues are addressed, drone racing breaks out at the Killjoys premiere, Alan Rickman and that bloke that played Grizzly Adams are remembered, Mr Moffat has almost left the building, and Room is reviewed - All this and a huge announcement about the future of Starburst Magazine. Blimey, talk about a comeback! Sponsored by Arrow Films All recordings are issued under official license from Fab Radio International

1kgsmall pickling onions, peeled50gsalt1Ltwhite vinegar10black peppercorns10small red chilies5bay leaves200gwhite sugar(1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the refrigerator overnight.(2)Wash the salt off the onions and dry with paper towel.(3)In a saucepan, heat the vinegar, spices and sugar until sugar is completely dissolved, no need to boil.(4)Tightly pack sterilized jars to the top with onions and pour over the vinegar and spice mixture until jars are almost full. Seal with sterilized lids and allow to cool.(5)Let the pickles stand for 3-4 weeks before opening.Note: The longer the onions sit with the salt, the softer they get. You can use whatever spices you prefer, such as juniper berries or mustard seeds. Brown vinegar and brown sugar can also be used.

1kgsmall pickling onions, peeled 50gsalt 1Ltwhite vinegar 10black peppercorns 10small red chilies 5bay leaves 200gwhite sugar (1)Place the onions and salt in a bowl and stir until onions are thoroughly coated. Cover and place in the refrigerator overnight. (2)Wash the salt off the onions and dry with paper towel. (3)In a saucepan, heat the vinegar, spices and sugar until sugar is completely dissolved, no need to boil. (4)Tightly pack sterilized jars to the top with onions and pour over the vinegar and spice mixture until jars are almost full. Seal with sterilized lids and allow to cool. (5)Let the pickles stand for 3-4 weeks before opening. Note: The longer the onions sit with the salt, the softer they get. You can use whatever spices you prefer, such as juniper berries or mustard seeds. Brown vinegar and brown sugar can also be used.