Podcasts about portabella

Entrevista con el director y el productor de "Constel·lació Portabella", Claudio Zulian y Lluís Miñarro, que presentan su película en la sección Venezia Classici de la Mostra 2024 The post “Constel·lació Portabella”, entrevista con el director Claudio Zulian y el productor Lluís Miñarro appeared first on Fred Film Radio.

Carles Sans i Marina Portabella ens parlen de la 2a nit solidària per rescatar nens de les presos del Nepal

Samuel Yoo is chef/owner of Golden Diner in New York City's China Town and shows us how he makes a Mushroom Reuben Quesadilla. He uses Swiss cheese, sauerkraut, and mushroom pastrami. Making the mushroom pastrami is a 3-day process. Portabella mushrooms are cured overnight, drained, roasted, chopped, and smoked for 2 days. Watch the full documentary and find recipes here!

No fa gaires anys, les dones policies no podien patrullar soles i vestien faldilla i talons. Les coses han canviat, per

episide #757.DOWNLOAD/STREAM RECORDING00:00 (intro by omar)00:20 Long Neck "Cicada" World’s Strongest Dog03:02 PULSE CODE PARTNERS "Dragon Slayer" pulse.code.partners05:44 Tomo Nakayama "City Won’t Sleep" Melonday09:04 Midwife "Anyone Can Play Guitar" Forever13:02 j. irvin dally "get off" is was15:45 Gum Country "I Don’t Stay Up" Gum Country18:11 SOAR "ghost" soft dial tone21:08 Logan Hone "To Jump the Taste" Feel-Good Instrumental Music!22:34 wished bone & spencer radcliffe "on the floor" a bug crawled in the piano26:22 Billy Mack Collector "The Boys" The Boys/The Job EP30:09 Sweet Reaper "Car Crash" Closer Still33:02 Fenne Lily "Car Park" On Hold35:52 Peel Dream Magazine "Emotional Devotion Creator" Agitprop Alterna39:10 Sunwatchers "Thee Worm Store" Oh Yeah?44:52 Trace Mountains "Me & May" Lost in the Country47:09 Cosmit "Stranger" Cosmit48:52 Clear Channel "Eliminator" Hell50:24 Portabella "Phantom Vibrations" Portabella52:27 Don Piano "Worms" No Fun54:29 Bill Baird "Spreadsheet Star Charts" Flower Children’s Children’s Children

Happy Halloween from your frightful friends as Severin! David, Zach, Amy, and Andrew team up to tell you every terrifying detail about this October slate of releases! Unveiling two 4K UHD releases of Severin staples, Jess Franco's COUNT DRACULA and the infamous DOCTOR BUTCHER aka ZOMBI HOLOCAUST! Plus, a double feature of Pere Portabella's art films he made during the filming of COUNT DRACULA. As always, stay tuned after the podcast to listen to DJ Alfonso's playlist inspired by this months announcement!

Kikkoman Executive Chef Andrew Hunter makes a delicious twist on onion rings using portabella mushrooms. He cuts the portabella mushroom caps using ring cutters of various sizes, then roasts, breads, and fries them. The crispy and meaty mushroom rings are finished with a drizzle of sweet and savory Kikkoman Sushi Sauce, or unagi tare. These mushroom rings make a fabulous savory and crispy appetizer, or a delicious addition to a burger or salad.  The mushroom rings are crispy on the outside and have a great meaty texture on the inside. Get the Portabella Mushroom Rings recipe here!

Recuperamos una inusual entrevista vinculada al mundo editorial. Y es que si bien es común que se asomen autores a nuestros micrófonos, no lo es tanto que lo haga un editor. Hablaremos con un viejo amigo del programa, Joaquim Portabella, responsable de la editorial Dstoria que os hemos mencionado en más de una ocasión, bien por entrevistar a algunos de sus autores o por habernos facilitado libros para realizar sorteos entre los oyentes. Nos hablará del reto que supone, en pleno siglo XXI, llevar adelante una sello editorial dedicado a la divulgación histórica. Escucha el episodio completo en la app de iVoox, o descubre todo el catálogo de iVoox Originals

Giant's local mushroom provider, Tony D'Amico from To-Jo Mushrooms, joins us to discuss how mushrooms are grown, tips for cooking with mushrooms, and how the Italians (including his great grandfather ) worked with the Quakers to build Kennett Square, PA into the Mushroom Capital of the World.   Show Notes: To-Jo Mushrooms - White Caps, Baby Bells, Portabella, Shiitake, Oyster Kitchen Live Archives - To-Jo Mushrooms Instagram/Facebook: @ToJoMushrooms Annual Mushroom Festival in Kennett Square - September 10 & 11 Mushroom Recipes | Giant Food Giant Healthy Living Services

https://notesonfilm1.com/2022/02/26/thinking-aloud-about-film-four-pere-portabella-shorts-on-mubi/ We discuss four Pere Portabella Shorts on MUBI: Don't Count Your Fingers (1968); Play Back (1970); Acció Santos (1973); Premios Nacionales (1969) focussing on their play with form, the conceptual cleverness, the surrealist aspects; the sensuousness of the imagery; the potency of their critiques. Portabella seems to be in touch with all the leading painters, poets and musicians of the day; and their collaborations evoke a spirit of community that seems particularly powerful considering they were made under a fascist dictatorship.

https://notesonfilm1.com/2022/02/20/thinking-aloud-about-film-umbracle-pere-portabella-spain-1972/ We continue our exploration of Pere Portabella films, this one his third feature, an experimental off-shoot of Cuadecuc Vampir. Umbracle means shade created by twigs or pieces of wood, and we discuss the significance of the title in relation to what the film shows, is it focussing on what's being hidden or revealed by the light? The film has a mystery that raises questions, a sensuality; there's a seduction, both somatic and intellectual, to what the images are like and what they show. The film trots out three different film critics to discuss the impossibility of representing, and to advocate for an underground, more political, more experimental cinema; juxtaposing this with excerpts of a Frente infinito (Pedro Lazaga, 1959), a film about a priest in wartime, an ideal of Francoist cinema, the cross hand-in-hand with the rifle. A film of fragments, about modernity, on politics, a critique, yet one conscious of the seductiveness of sounds and images. We discuss all this and more in this all too brief podcast.

https://notesonfilm1.com/2022/01/20/thinking-aloud-about-film-nocturne-29-pere-portabella-spain-1968/ The podcast touches on the Portabella's bringing together some of the great artists of the 20th century to work on various levels of the film (music, script, art, cinema); whether it being the Marxist work of a bourgeois is inherently a problem, the significance of particular scenes (the poker games, the ending with the flags), the casting of Lucía Bosé and Mario Cabré, its form and its possible meanings. It's a fascinating film and an extraordinary first work by a key director more people should be familiar with. It is currently on MUBI.

Per iniziare la #Halloweek di quest'anno ci occupiamo di un grande classico: il Conte Dracula. Prototipo della figura del vampiro, Dracula ha subito varie trasformazioni e adattamenti nel corso del '900, ognuno "vampirizzando" a suo modo uno dei molteplici aspetti del romanzo di Bram Stoker, a prescindere dalla fedeltà letterale. L'attitudine bestiale e demoniaca oppure romantica e sensuale del protagonista, e la lotta contro il raziocinio del dottor Van Helsing o contro le forze della Natura o ancora contro la Chiesa e i suoi simboli, hanno attraversato epoche e mode fissando di volta in volta una iconografia ben precisa e suggerendo sempre qualcosa - attraverso un personaggio inumano - sulla natura umana. Film analizzati: "Nosferatu" (F. W. Murnau, 1922) con accenni al remake di Herzog "Dracula" (T. Browning, 1931) "Dràcula" (G. Melford, 1931) "Dracula" (T. Fisher, 1958) "El Conte Dracula" (J. Franco, 1970) "Cuadecuc, Vampir" (P. Portabella, 1971) "Blood for Dracula" (P. Morrissey, 1974) "Dracula" (J. Badham, 1979) "Bram Stoker's Dracula" (F. F. Coppola, 1992) Partecipanti: Dario Denta Simone Malaspina Anchor: https://anchor.fm/salotto-monogatari Spotify: https://open.spotify.com/show/2QtzE9ur6O1qE3XbuqOix0?si=mAN-0CahRl27M5QyxLg4cw Apple Podcasts: https://podcasts.apple.com/it/podcast/salotto-monogatari/id1503331981 Google Podcasts: https://www.google.com/podcasts?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xNmM1ZjZiNC9wb2RjYXN0L3Jzcw== Logo creato da: Massimo Valenti Sigla e post-produzione a cura di: Alessandro Valenti / Simone Malaspina Per il jingle della sigla si ringraziano: Alessandro Corti e Gianluca Nardo

Photo: Consorzio del Vino Nobile di Montepulciano The Nobile Wine of Montepulciano is a wine based on a clone of Sangiovese and from a small hillside town in Tuscany called Montepulciano. It is, indeed, one of the great wines of the world. Although often overshadowed by its neighbors – Brunello di Montalcino and Chianti Classico – and confused with a grapey, high yielding producer in Abruzzo (the Montepulciano grape), this wine has class, style, and a legacy of greatness to back it up.   After ups and downs over nearly 2000 years of winemaking, Vino Nobile is experiencing a quiet revival and it's one of my favorite wines in Italy. Moderate in body with an interplay of fruit, herb, and brooding tea and forest-y aromas and flavors, this is a wine that those in the know (you!) will immediately fall in love with. With its latest comeback, Vino Nobile di Montepulciano is back and better than ever. And who doesn't love a comeback story? Photo: Getty Images Here are the show notes: We discuss where exactly this hillside town is: in Tuscany, southeast of Siena, 40 minutes east of Montalcino We talk about the specific regulations the region has built into law to try to improve the wines: Grapes must grow on the slopes to qualify for the Vino Nobile DOCG 70-100% Sangiovese or 30% other red varietals (Colorino, Canaiolo Nero, Mammolo, Cabernet Franc and Cabernet Sauvignon, Merlot, other local grapes) and up to 5% Malvasia and other whites You can find all the laws here, as well as the requirements for aging. Here is the official page from the Consorzio del Vino di Montepulciano with the latest rules on aging, yields, etc. They also have proposed Pieve, as of 2021. We address the elephant in the room: Montepulciano IS not the grape, this wine is from the PLACE called Montepulciano!!! We get you squared away on the difference between these two wines – Montepulciano is a grape that makes an US$8-$10 wine. Vino Nobile di Montepulciano is the noble wine made from Sangiovese in the Tuscan town of Montepulciano. It is based on a clone Sangiovese – Prugnolo Gentile History The wine has been noted since 55 AD. Montepulciano has been praised by merchants, authors, Popes, and politicians like Thomas Jefferson Phylloxera, mildews, World Wars, the Depression, and then an emphasis on quantity versus quality put the wines of Montepulciano in a real funk. It got lumped in with Chianti, lost its status, and that was a real setback for the region In 2017, six like-minded Montepulciano winemakers created a small association called Alliance Vinum to show the purest expression of single-vineyard Sangiovese/Prugnolo Gentile. The group calls these wines Nobile instead of Vino Nobile di Montepulciano to avoid confusion with the southern Italian grape. Here are the wines of this group: Avignonesi: Nobile Poggetto di Sopra Boscarelli: Costa Grande Cantine Dei: Madonna della Querce La Braccesca, an estate of the Antinori family: Podere Maggiarino Poliziano: Le Caggiole after a 20-year pause, Salcheto: Salco Vecchie Viti Photo: Getty Images Other wines we mention… Rosso di Montepulciano  Vin Santo    We review Pairing Suggestions with Vino Nobile di Montepulciano: Antipasti --Grilled Vegetables, fresh cheeses, cured meats like prosciutto, salami Pasta with tomato, truffle, Bolognese, mushrooms sauces Risottos with mushrooms Pizza, lasagna, eggplant Braised and roasted game, red meats. Stews. Portabella mushrooms Ribollita Hard cheeses Photo: Getty Images ______________________________________________ Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal   To become a member of Patreon go to www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes

Join Caro and Corrie for Ep 184 - No! It's Not Your Story.Thanks to Red Energy for supporting our podcast - voted most satisfied customers 11 years in a row.This week;We reflect on another week of lockdown, the leaders, the light moments and moreThe AFL's latest raciscm scandal - the Taylor Walker sagaIn The Cocktail Cabinet for Prince Wine Store Myles introduces us to a couple of different Yarra Valley wines - one from small batch specialist Dominic Valentine and another from Medhurst Wines.Head to our dedicated Don't Shoot the Messenger page HERE and use the promo code MESS at checkout online to receive a listener discount. Prince Wine Store – bringing wine enthusiasts the greatest wine in the world.In BSF we discuss;The Guest List by Lucy FoleyThe Pursuit of Love on Amazon PrimeSteak toppings including Corrie's I Can't Remember Where I Found It Mushroom Sauce and Cafe De Paris Butter (See receipes below) Corrie is grumpy about Barnaby Joyce's recent interview with Fran Kelly about climate change - listen HERE. Caro's Crush of the Week for Red Energy is the Adelaide Crows official who reported Taylor Walker's racist behaviour. In 6 Quick Questions we talk about the most improved Olympic Commentator, Prince Andrew's tattered reputation, Cricket as an Olympic sport, Jock Zonfrillo's depiction in the Good Weekend article recently and Enid Blyton. To receive our weekly email which includes recipes SIGN UP HERE.For videos and pics make sure you follow us on Instagram, Facebook or TwitterEmail the show via feedback@dontshootpod.com.au.Don't Shoot the Messenger is produced by Corrie Perkin, Caroline Wilson and produced, engineered and edited by Jane Nield for Sports Entertainment Network.Corrie's “I can't remember where I found it” mushroom sauce3 tablespoons of butterA pour of olive oil1-2 garlic cloves chopped finelyI sliced brown or red onion1 cup of Swiss Brown mushrooms1 cup of Flat or Portabella mushrooms1 cup of Shiitake mushrooms1/2 cup white wine1/2 cup cream or plain yoghurt1 tablespoon oregano (fresh or dried)2 tablespoons parsleySea salt and freshly ground black pepperHeat the butter and olive oil. Add butter and olive oil, add the onion and garlic and cook until softened.Add the mushrooms, cook til softened then add the white wine and oreganoLet it simmer for 15-20 mins then stir in the cream/yogurt4. Stir in the cream, bring to the boil then remove from heat.Add parsley then place over steak or mix through pastaClem's Cafe De Paris Butter150g unsaled butterchives, tarragon and parsley (you don't need all three - and if you only want to use one Caro suggests parsley)1 shallot1 clove garlic1 tbs capers in vinegar2 anchovy fillets 2 tsp Worcestershire sauce1 tsp curry powder (and you like)1 lemonChop all ingredients, place in a bowl mix through the butter. Place on cling wrap and roll into a log and then refrigerate for 3 hours.

MAY 18 Portabella's Restaurant, 2627 New Market Road – The following violations were reported during a follow-up inspection: observed handwashing in the three-compartment sink instead of in the handsink; raw chicken incorrectly stored uncovered next to cooked cheese steak in sandwich prep low boy unit; raw eggs incorrectly stored over white cheese sauce in sandwich unit; temperatures of ham, sliced turkey, feta blocks and garlic in oil are elevated; onions incorrectly stored on the floor of walk-in; single-service items stored uninverted; pizza and sandwich units have torn gaskets. Trak's Gyro & Burgers, 9115 Quioccasin Road – The following violations were...Article LinkSupport the show (http://henricocitizen.com/contribute)

In this Snac-tacular episode, Cat & Fina talk about their mothers' favorite road trip snacks, why Taco Bell is objectively better than Chipotle or Moe's, and Cat's inclination to buy the Arby's subscription box. They review Savory Wild Vegan Portabella Mushroom Jerky, and, again fall in love with a good snack. TW: This podcast does contain references to weight loss & gain, calorie counts, and other weight-related topics.  Special thanks to Dylan Sitts for Pancake as the intro and outro music.Find more podcasts, comics, serialized stories and art at crackedpaintstudios.comIf you would like to email snack recommendations to Cat and Fina or have the chance to be featured on the Cul-de-Snac segment of the podcast, feel free to email snactacularpodcast@gmail.com or check them out on Instagram @snactacularpodcast. Please rate and review wherever you stream your podcasts. If you are looking for sponsorship or would like to be part of the crackedpaintstudios family, visit crackedpaintstudios.com/workwithus. Thank you for supporting local artists and writers by listening and, as always, happy snacking!

Fantastic Fungi  with Eugenia Bone ---------------------- It's mushroom season in Cataluña, so the markets are filled with orange, white, and even jet black “setas” that are almost all wild harvested. They're delicious and packed with a unique micronutrient profile that is great for your immune system. On this week's show, you´ll meet a mycophagist, writer, and teacher on all things fungi. Did you know…  A single Portabella mushroom can contain more potassium than a banana Fungi are believed to cover the earth's surface before the first trees A 2,400 year old fungus in Oregon is believed to be the largest organism in the world covering 2,200 acres (8.9 km2? Psychedelic mushrooms, including microdoses, have shown efficacy for for depression, PTSD, and other mental health challenges LInks & Resources Eugenia's site ABOUT OUR GUEST Eugenia's work has appeared in The New York Times, The Wall Street Journal, Saveur, Food & Wine, Gourmet, and The National Lampoon. She is the author of six books including her most recent award-winning Fantastic Fungi. Nutritional Tip of the Week: How to Not Gain Weight - Holidays Got Questions? Submit your question: yogabody.com/asklucas/ Like the Show? Leave us a Review on iTunes

Denis Vidmar grew up on mushroom farms scattered across the world, thanks to his dad, Zlatko, from Asia, Europe, to now, North America. His fascination and passion grew in the last decade and he evolved from the Button White, Cremini and Portabella, into Exotic, Wild & Medicinal Mushrooms. He believes your refrigerator should be your medicine cabinet and that path begins with Mushrooms. Mushrooms are an ingredient that should be a part of every meal, and because of the vast varieties and taste profiles, for every meal, there is a Mushroom that will highlight it, and in this episode, Denis talks about how he educates people on the tremendous health benefits and magical power of mushrooms and how it benefits the environment, the culinary world, his company MushHub and so much more!

Arjun and Visnhu give portabella jerky a try

Today we eat a magical combination of mushrooms and talk about my reintroduction into the wild... world of Twitter.

#YoMeQuedoEnCasa Descubre entre libros y canciones el universo de uno de los grandes de nuestro cine, el director y productor de cine Pere Portabella | letrasynotas.com | Cine | Cultura | Literatura | Música | Vanguardia | Surrealismo | Joan Brossa | Eva Santamaría

El productor y director catalán recibe en el Festival de Cine Europeo de Sevilla el Giraldillo de Honor, galardón honorífico a toda su carrera. The post Pere Portabella #16FestivalSevilla appeared first on Fred Spanish Channel » FRED Spanish Podcast. Pere Portabella #16FestivalSevilla was first posted on November 12, 2019 at 9:34 pm.©2015 "Fred Spanish Channel". Use of this feed is for personal non-commercial use only. If you are not reading this article in your feed reader, then the site is guilty of copyright infringement. Please contact me at radio@fred.fm

On this episode of Alabaster Peaks, we meet with our Guest Host, Chuck Portabella (Mike Santry), a Frycook, Jon-Thom (A large bowl of oatmeal with a wig on it), and a Defrosted Grifter (Chris Lavigne).  We talk swindlin', spongebob, and how babies are made! Join Us! www.alabasterpeaks.com Questions? Suggestions? alabasterpeaks@gmail.com Logo By Erin Kanary Music By Matt Polovka and Bradley Hall, Quincas Moreira, Biz Baz Studio, and Doug Maxwell

Ingredients 4 Big Red Bell Peppers with tops cut off and insides cleaned 1 ½ cup barley 1 onion diced 3 cloves garlic diced 1 package mushrooms diced (Shitake, Baby Bella, or Portabella would work really well) ½ teaspoon dried rosemary 1 teaspoon dried thyme ½-1 can of tomato paste ½ cup Parmesan cheese Salt […] The post Italian Stuffed Peppers appeared first on WORT 89.9 FM.

Food news, featured food: flax, quizine: cheese, restaurant review: Portabella, new food movies and TV shows of 2011, foods I'm loving this week, and a Food Challenge!

Mushroom Networks has been in the "broadband bonding" business for quite a while now , but we're guessing they're going to find a few more fans with their new wireless broadband gear, which promises the fastest cellular-based internet connection to date. Like the company's previous PortaBella device (pictured above, not exactly to scale), its new rig can combine up to four different cellular data cards into a single high-speed connection, but this one is fully portable (just over a pound) and, perhaps most importantly, it has an optional battery pack that'll let you be truly mobile with it. That, Mushroom says, makes the device ideal for a whole range of applications that can be a bit tricky with a single modem, like mobile TV broadcasting or temporary offices set up in a disaster area. Unfortunately, there's no word on pricing just yet, but it doesn't exactly take much guesstimating to figure out that it's likely not the most cost-effective solution around. Filed under: Wireless . Mushroom Networks announces new wireless "Broadband Bonding" technology originally appeared on Engadget on Tue, 30 Jun 2009 15:43:00 EST. Please see our terms for use of feeds . Read | Permalink | Email this | Comments .

Far West Fungi manager Ian Garrone says that you want a firm stem and cap, as well as a pink gill structure on the underside of the portobello. And he always warns people not to overmarinate: Portobellos may be the hamburger replacement, but they're not as durable as meat.