Podcasts about Porterhouse

On Dish this week, Nick and Angela welcome a Grammy Award winning musician to the table. Gregory Porter is a much-loved jazz and soul singer who lives in Bakersfield, California with his wife and two sons. Porter rose to prominence in 2013 with the release of his third album, Liquid Spirit, which achieved huge commercial success and saw him win his first of two Grammy Awards. More recently, Gregory appeared on our TV screens as a giant Dressed Crab on The Masked Singer, finishing as runner-up.  Alongside his impressive back catalogue of releases, Porter's live shows come highly recommended, powered by his rich, soulful and emotional vocals. He joins Nick and Angela ahead of his upcoming UK tour that includes four nights at London's Royal Albert Hall. Nick, Angela and Gregory enjoy a Cabernario No. 8 as Angela pulls out all the stops serving Steak à l'échalote, a recipe by Claude Bosi, with two types of chips. To accompany their steaks, they have the choice of three sauces: a Beaujolais, a Béarnaise or a Café de Paris-style butter.  Gregory hosts his own cooking show, The Porterhouse, and brings fantastic culinary knowledge and appreciation to this episode. He shares his love of hosting big, big parties, shows plenty of love for touring life in the UK and reveals what life was like inside that heavy Dressed Crab head. You can now watch full episodes of Dish on YouTube  All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help.  Send your dilemmas to dish@waitrose.co.uk and she'll try to answer them in a future episode. Dish from Waitrose is made by Cold Glass Productions.

From butcher shops to fine dining, Chef Brad Wise has built a reputation for world-class steaks and top-tier hospitality. As his Trust Restaurant Group expands he's proving that smart risks, self-belief, and hard-earned lessons are the keys to scaling his business. Listen to learn about the power of trust, the balance between growth and hospitality, and the similarities of running a butcher shop and restaurant.  Sponsored by:  • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc

Pouring pints for thirsty tourists, defusing situations with drunk patrons, and finding flow in the Friday night rush with Brian Wynne, a barman in Dublin. What caused one customer to throw a dog at Brian? And what is "craic"?If you'd like to reach-out to Brian, we'll pass along your note. Just email dan@whatitslike.comNEW BOOK ALERT!You may be aware that I've written or co-written five business books, including The Power of Moments and Made to Stick. I've got a sixth book out now called RESET: How to Change What's Not Working. It's a book intended to help you and your team get unstuck, to overcome the gravity of the way things have always worked. Learn more about the book and order it here. You can also listen to it on Audible and at Apple Books.Got a comment or suggestion for us? You can reach us via email at jobs@whatitslike.comWant to be on the show? Leave a message on our voice mailbox at (919) 213-0456. We'll ask you to answer two questions: What do people think your job is like and what is it actually like? What's a word or phrase that only someone from your profession would be likely to know and what does it mean?

Knowing too much, sexual curiosity and dusky obsessions.In 25 parts, edited from the works of FinalStand.Listen and subscribe to the ► Podcast at Connected..“People take for granted that they cannot see. If you don't think so, try not breathing.”Having received Katrina's orders, off we went. Buffy looked worried and I thought she was going to tear me a new one. The reactions of the Executive Services group when we got there were totally unexpected."Send out the word," Buffy detailed to the first worker she came across, "Madi made a run at Katrina."The woman blanched and headed off. Buffy took me to Katrina's office and pushed me onto the sofa. Paula and Fabiola appeared at the door looking worried."How badly have I fucked up?" I groaned."What?" Buffy blinked in surprise. "You did fine.""I don't understand," I ran my hands through my hair."You're bleeding," Paula remarked."What happened?" Fabiola demanded. Oh, crap. Another layer of the onion. The female 'new hires' weren't only new hires, they were legacies.Buffy, for all her expertise and seniority, wasn't part of the program. I didn't think she was ignorant of the basic agenda. She simply wasn't allowed to know the full scope of the goings on. That was the real reason she and I were at the meeting; because we weren't part of the true conspiracy, thus politically neutral."Cáel was attacked by Madi's assistant," Buffy said. I wanted to correct Buffy and say 'apprentice'. "He defeated her then defeated Madi when she attacked him, though it was a close thing." Oh yeah, Fabiola was part of the conspiracy. She gave this little smug smirk when Buffy got the relationship description wrong then was outraged that I would attack one of her elite.Daphne sailed into the room, took one look at me then grabbed Paula."Let's get him cleaned up," Daphne suggested."He attacked Madi and her apprentice," Fabiola blustered; in Hittite. Daphne looked like she wanted to slap Fabiola. Then they all looked at me.Had I turned away, I would have looked guilty. Instead I let my eyes flicker between the three."What is it?" Paula murmured to me."You are speaking the same language they were speaking upstairs," I enlightened them. "I find that a bit odd.""Don't mention that to anyone," Daphne threatened me."No; you are not my boss," I glared. "Right now I'm working with Buffy and I am being mentored by Katrina. It is their right to know. Of course I can't talk to any outsiders about that because that violates corporate policy.""How dare you," Fabiola came steaming my way."Make the first one count," I seethed as I stood up and got ready to kick her entitled, pompous ass. "I've already put down two conceited bitches and you aren't even in their league." Fabiola stopped and reassessed her situation."Cáel!" Buffy snapped. "Come to my right side." There I went. "Kneel." I knelt. The three newbies were stunned, mouths open and gaping."What; what was that?" Daphne mumbled, referring to my actions. Buffy looked very haughty and superior."Cáel works for me right now," Buffy told them. "That means, within the scope of his duties, he does what I say." The girls were taking in this bizarre scene. "Cáel, if I told you to go over to Fabiola and beat her black and blue, what would you do?""I'd ask you for a good explanation," I answered."She's hurting Katrina's position at Havenstone," Buffy responded. Up I stood. "Kneel," Buffy finished her demonstration as I knelt. She started running her hands through my hair. Not something you would do to a dog unless; well, you went that way. It wasn't like Katrina; this was highly sexually aroused hair-play. "I believe you said that Cáel needed to be cleaned up.""Are you in pain?" Daphne inquired."A half bottle of Aleve wouldn't kill me," I groaned. I was in some serious pain, much of it centered on my cranium. Buffy moved me back to the sofa, which I liked. Her sensually stroking my palm was a bit scarier.More women gathered around the door, whispering and looking my way. Finally Katrina came back to the office. The crowd parted for her. Daphne and Paula returned with some wet cloths and a first aid kit. Without consulting with me, they started peeling off my clothes."What are you doing?" Katrina stared at the two young ladies."Tending to his wounds," Daphne hastily replied. Katrina rubbed her forehead."For a moment try to imagine him doing that to you in a public place," she advised them. They caught on real quick and the strip-down stopped."Cáel, may we tend to your wounds?" Daphne politely requested."Fine by me, but let's keep the pants on. I'll deal with the rug burns at home," I grinned."I knew you boxed and practiced a form of jujitsu, Cáel," Katrina remarked. "I had no idea you were that good.""I also practice ninjitsu," I tried to look innocent. "I tried to put that on my application, but auto-correct kept erasing it.""Does he have a concussion?" one of the normal workers asked Desiree."No, unfortunately not," Desiree snorted. "He's always like that.""Thank you for your martial valor in defending my prestige, Cáel," Katrina spoke loudly. "Your ability to navigate a very difficult situation bordered on the precognitive. It was of great service to the sisterhood of this office.""Is there anything you need?" she tacked on."Gosh, it's almost four o'clock. Since I've been working since three this morning, can I go home early?" I pleaded."No, we are having dinner tonight," Katrina stated."I actually have to clean up the apartment tonight," I lied. "Can I have a rain check?""If you were under any delusion that I was making a request, let me dispel that right now. You are having dinner with me tonight," Katrina smirked."Doesn't that violate;” I mumbled."End of discussion," Katrina declared. "Buffy and Helena, take Cáel to the Men's room and get him cleaned up and presentable. I need the (she then used 3 dead words), to stay behind. We have much to discuss." What did I get out of that little exchange? Buffy and Helena weren't part of the real Havenstone, Desiree was and the fact that naming status positions 'charioteer', 'archer' and 'shield maiden' in Old Kingdom Hittite only confirmed my worst fears.You see, Achilles, Odysseus and their crowd knew these people. They'd frolicked and played with those troublesome Greeks then been raped, slaughtered and enslaved by them. Apparently after 3000 years, these ladies were still pissed about that. We only knew about them today from Greek sources. It stood to reason though, that since they were allies of Troy, they lived in Asia Minor, not Greece.Therefore, they didn't speak Greek of any flavor. That was the language of their destroyers. No, the Amazons would speak the language of their home region from 3000 years ago, the native tongue for their rituals and secret communications, which just so happened to be Old Kingdom Hittite."Tell me what happened," Helena requested while I was leaning against the Men's bathroom sink."Rhada became bored, I was asked to alleviate her boredom with a game of Scrabble, and she didn't like my use of the word 'butt-monkey'," I sighed. "She said it wasn't a word. I explained that she was, in fact, a butt-monkey and she took offense.""Are you sure you don't have a concussion?" Buffy studied my eyes."Can I reliably determine my own mental malfunction? If so; I guess I'm good," I grinned."What really happened?" Helena repeated so I told them the whole story. This was the first time Buffy heard the whole thing in a language she could understand; English."Why didn't you simply let her hit you that second time?" Helena asked. Buffy nodded."Seriously, you two need to get some backbone," I glared at them. They looked peeved. "Listen, those other ladies don't have the right to treat us like crap. We are not doormats, we are facilitators and fuck them if they don't appreciate our worth.""Yet you bowed down to Hayden, Katrina and me," Buffy countered."You are my bosses," I sounded exasperated. "I'm here to learn and that means listening to, and observing, those who have progressed farther than me. That means when you tell me to bow, I presume you have a good reason for it and do as I'm told.""The other new hires don't kneel," Helena pointed out."It's not my fault they are not as smart as me," I snickered. We all knew that was a lie."I hope you make it," Buffy patted my knee. She didn't mean get fired. She meant she hoped I didn't get relocated. I didn't know what that meant yet, but I couldn't imagine it being a good thing.I decided to press my luck."You mean you hope I don't get relocated," I smiled. The two women shot worried looks at one another. "Ladies, I'm twice as smart as I look; well, that still might not be much, but I'm working on it," I chuckled."What do you know about being relocated?" Buffy prodded."Nothing really. I do get this creepy feeling that if I get posted to a corporate holding in Paraguay, I probably won't end up in Paraguay," I shrugged."Are you going to quit?" Helena tag-teamed. She meant, 'are you going to make a run for it?'"Havenstone has corporate resources on all seven continents. Where am I going to go where some insidious Human Resources agent from the company won't hunt me down and try to make me reenlist," I teased them. Translation: I'm not dumb enough to think I can get away. They politely chuckled which meant they knew what I knew about my projected promotion path."What are we going to do about your clothes?" Helena altered course. Ugh."I'll give Katrina official notification that we three are heading over to your place to let you change into something; better," Buffy decided. Better? This was my best suit, or had been.Permission was granted and off we went. Surprise, surprise, security stopped me and got confirmation that I could actually leave the building. Next, we were mugged in the parking lot closest to my apartment building. Technically, it was a legal mugging because the criminal owned the lot from which he extorted the 'parking fee' from us.I was curious to see if I could have the ladies wait in the hallway while I changed. Buffy noticed the fire escape and made sure she loudly pointed that out. In we went and sure enough, they followed me to the bedroom. I began going through my sparse business suit collection."Those look dreadful," Buffy commented. "Where do you shop? Walmart?""Sears," I corrected. Buffy looked cruelly amused."You work for a Fortune 500 company and you shop for your clothes at Sears?" she mocked me."I'm not very good with money," I laid out my second best/now best suit. "I blew all of last month's paycheck on the Ferrari, Catalina 470 and Gulfstream. Stupid, eh?" We both knew I hadn't been paid yet."What did you do with your signing bonus?" Helena plopped down on my bed. "Hey, this is lumpy.""I killed a hobo for it," I teased. "I take no responsibility for whatever diseases you might pick up from sitting on that overly pretentious compost heap." It actually wasn't all that bad. "Besides, what signing bonus? Do you even know what college I atte

Spice Up Fall Flavors with Jamie Aragonez from World Spice // Delve into an end of summer Perfect Porterhouse Steak // Explore what makes a great Pesto? // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Rover’s recipes // We talk Seasonal Bruschetta // Tony Catini, Director of Serious Pie Division at TD & Co. is here // And of course, we play Rub with Love Food for Thought Tasty Trivia!

  Today on the HowToBBQRight Podcast, if you're looking to up your grill game, be on the lookout for the Member's Mark Pro series at Sam's Club (00:00)! Kids being in school really does help you stick to a schedule (00:56)... We went to a Logan's Roadhouse recently and it was… not as bad as you might think (02:18)! What is the difference between a Prime Strip Steak and Choice Ribeye (04:09), and do you cook them differently (13:01)? This is what a New York Strip REALLY is (17:11)! This is Malcom's GO-TO steak recipe for cooking them at home (21:19). If you're at a steakhouse, are you going after the T-bone or the Porterhouse (23:05)? What exactly is a ‘Tres Major' cut of steak (28:34)? Looking for a new grill to add to your arsenal? Primo Ceramic Grills has you covered (30:58)! Al Frugoni's Pork Belly Pizza looked to die for (32:25)! We take a deep dive into what the ‘Art of the Wing' really is (36:31)... Malcom's got a killer jerk style chicken wing recipe that he's ready to give a spin (46:08)! Have you ever tried fried chicken skins before (48:32)? Finally, we announce our upcoming wing contest here at the shop and gear up for a weekend's worth of cooking chicken wings (49:27)!  

Join us for another week of laughter, TV shows, streaming, movies and all things entertainment. THIS WEEK WE'RE TALKING MOVIES Deadpool & Wolverine (2024) Axel F (2024) TV Owning Manhatten (S1) Curb Your Enthusiasm (S12) WATCH OF THE WEEK & PEAK PERFORMANCE Axel F. Starring: Eddie Murphy, Jospeh Godeon-Levitt, Taylour Paige, Judge Reinhold, John Ashton & Paul Reiser. And finally our Peak Performance nominations are in for William H Macy. Come and have a listen EPISODE TITLE This weeks episode title is dedicated to the cast and crew of Axel F, now streaming on Netflix. RUNNING ORDER 08m56s | What we've been watching 42m46s | Watch of the week: Axel F 55m35s | News & Mailbag 01h04m56s | Peak Performance: William H Macy GET IN TOUCH Support us on Patreon Follow us on Instagram Post (Tweet) us @HalfMeasuresPod Talk to us on Discord Follow us on Facebook Visit our website halfmeasurespodcast.com This episode of the Half Measures Podcast is brought to you by our ⁠Patreon⁠ Producers: Samara Whiting-King, Diana Knauer, Tricia Brady, Michael Chalmers & Tony "Baby Horse" Foale.

In this week's episode of Grilling To Get Away, we dive deep into the art of grilling the perfect porterhouse steak. Whether you're a seasoned grill master or just starting out, this episode is packed with insights to help you elevate your grilling game. We'll guide you through selecting the right cut, preparing your steak for the grill, and achieving that perfect sear and juicy interior.But it's not all smooth sailing—grilling can be tricky, especially for beginners. That's why we're also highlighting some of the most common mistakes new grillers make and how to avoid them. From managing heat to knowing when to flip, we've got you covered.Join us for another mouth-watering episode of Grilling To Get Away and turn your next BBQ into a culinary triumph!Tune in, fire up the grill, and let's get cooking!Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

In this week's episode, I look back at the movies I saw in Spring 2024 and rate them from least to most favorite. To celebrate the arrival of CLOAK OF TITANS, this coupon code will get you 25% off any of the CLOAK MAGE ebooks at my Payhip store: MAYTITANS The code is valid through June 3rd, 2024. So if you're looking for a new book to start the summer, we've got you covered! PODCAST 00:00:00 Introduction and Writing Updates Hello, everyone. Welcome to Episode 201 of The Pulp Writer Show. My name is Jonathan Moeller. Today is May 17th, 2024, and today we are looking at the movies and streaming shows I watched in Spring 2024. Before we get to anything else, let's do Coupon of the Week. To celebrate the arrival of Cloak of Titans, naturally, this coupon code will give you 25% off any of the Cloak Mage ebooks at my Payhip store. That coupon code is MAYTITANS spelled MAYTITANS and of course, as always, the coupon code will be in the show notes for this episode. This code is valid through June 3rd, 2024, so if you're looking for a new book to start the summer, we've got you covered. Now for an update on current writing and publishing projects. I am pleased to report that Cloak of Titans is done and it is now out. It should at all the ebook stores and get it at Amazon, Barnes and Noble, Kobo, Google Play, Apple Books, Smashwords, and my Payhip store. It looks like it's off to a good start, so thank you everyone for that. In audio news, Ghost in the Veils is out, as excellently narrated by Hollis McCarthy. As of right now, it should be available at Audible, Amazon, Apple, Kobo, and my Payhip store. It should be showing up on Google Play, Spotify, and Chirp shortly. Now that Cloak of Titans is done, my next big main project will be Shield of Darkness, the second book in the Shield War series, picking up from Shields of Storms earlier in the year. I spent the last couple days writing the outline for that, and if all goes well, I should start on it on Monday the 20th or Tuesday the 21st. It depends on what the weather is, since there are some things I'd like to do outside if the weather is good, but anyway, that will be my new main project. Hopefully that will be out before the end of June. My secondary project right now is Half-Orc Paladin, the third book in the Rivah series, and I am currently about 14,000 words into that. That should come out fairly quickly after Shield of Darkness is done, so probably mid to late July for that book. 00:02:10 Question of the Week Now it's time for Question of the Week, which is designed to inspire interesting discussion of enjoyable topics. This week's question is inspired by the various comments whenever I post the picture related to grilling: specifically, what is your favorite thing to grill? And we had a variety of responses this week. Our first response is from Justin, who says: my favorite thing to grill is a well marinated sirloin. Garlic, pineapple juice, soy sauce, and herbs in a Ziploc bag for two to four hours, then on a hot grill for a couple minutes per side. Yum! Alas, nowadays it's mostly chicken legs and pork loin sliced up for chops. Even the cheapest hamburger meat is getting to be too expensive to buy on a regular basis. Sadly, this is definitely true, and I've seen that myself. Our next response is from ABM, who says: is it even camping in the Midwest if you're not grilling a pudgie pie over a fire? For those unfamiliar with this regional delicacy, either sandwich or pie fillings are put between bread in the special sandwich shaped iron before it goes over the fire. It really puts the grilled in grilled cheese sandwich. Jenny says: steak, but only because I have a charcoal grill now. I used to use gas. I think it is better because I find it to be slower and tastier. Bonnie says brats and burgers were my favorite when Hubby was around to grill. Gary says: a pork loin is one of my favorite things to grill. I prefer smoking stuff over grilling. Grilling and barbecue are definitely two different things. There is nothing better than a dry rub pork shoulder smoked for about 10 hours and then shredded. Mark says: we love good old-fashioned burgers and lately have been adding teriyaki grilled chicken thighs to the cooking plan. John says: Chinese style plum sauce ribs. Family recipe. Country style ribs, which is just pork butt cut onto thick strips, marinated 3 days. Catriona says: Lamb chops and sausages. A different Mark says: ribs are my favorite, followed by barbecued chicken. Jesse says: spicy Italian sausages for the most part. Michael says: I find the grilling post interesting because over here in the UK, we tend to call it barbecuing and the term itself is a barbecue. Grilling is what you do under grill in your oven indoors. But regardless, I would say hamburgers! Joseph says: Porterhouse and lobster tails on charcoal grill. Second would be shrimp, scallops, and fish fillets of any kind on charcoal. Breakfast on the griddle, pork and chicken on the smoker all year round. Jonathan says: steak and nothing but steak. A third Mark says: prisoners. I hope he meant that tongue in cheek. For myself, I think it's a good old-fashioned burger. I find half the battle in terms of flavor is to spend ninety seconds melting cheese onto the burger in the final phase of grilling. Toasting the bun separately also helps a great deal. It is remarkable how proper cooking can improve the flavor of many foods. Like, I had eggs for lunch. Eggs by themselves are kind of bland, but if you add some ham and cheese and some pepper to the eggs, it really tastes quite a bit better. I suppose the realization that food tastes better when you prepare it properly is the foundation of five and a half thousand years of cooking and civilization. 00:05:15 Main Topic: Spring Movie Roundup And it's now titled for my Spring Movie Roundup for 2024, our main topic of the week. As usual, everything is sorted from least liked to most liked, and just a reminder that my opinions are in no objective or qualified and are based solely on my own taste and whether or not I like something. The least favorite thing I saw this spring would be Hot Tub Time Machine, which came out in 2010. This is one of the very rare movies I didn't finish. It was just too stupid. Like sometimes if I don't like movie, I'll start playing Starfield or Skyrim or something with the movie still playing in the background, but Hot Tub Time Machine was too stupid even to merit that treatment. I don't object to crude humor on its face. Indeed, much of the absurdity of the human condition comes from the various indignities to which human bodies are inherently subjected. There is something both hilarious and egalitarian in the fact that an emperor and a peasant have to relieve themselves in the same way, and many jokes have made use of that truth. You can get away with a lot of crudity if you're actually funny. But the Hot Tub Time Machine movie, just threw crudeness on the screen in lieu of attempting actual humor. Besides, crude humor ultimately is to storytelling as garlic salt is to cooking: best used sparingly. Anyway, the protagonists were all unlikable. I simply got annoyed enough with movie that I gave up around 40 or 50 minutes into it. Overall grade: F Next up is Wish, which came out in 2023. I did not see that in the theater. I saw it when I turned up on Disney Plus a few months ago. I liked the animation and the voice acting was good, but the movie just did not make a lot of sense. Like there's this wizard-king and people give him their wishes, but then they forget what they wish for, and he does this to prevent civil unrest, or so he says. The protagonist gets mad that the wizard-king isn't handing out free stuff in the way that she likes, so she wishes really hard and then a magic star falls from the sky to help her. This upsets the wizard king, so he switches from using good magic, which is apparently blue and sparkly to evil magic, which is green and sparkly. I guess that that color makes all the difference. Then everyone in the Kingdom sings at the wizard-king until he turns into a mirror. I have to admit that made even less sense as I spoke it aloud. There are movies that don't make a lot of sense but work because it's like a dream or a magic trick since the movie suspends the viewer's disbelief during the tale, and it's only afterward that you realize it didn't make much sense, but that by then it doesn't matter because you're entertained. Unfortunately, Wish doesn't even make sense while you're watching it, and a benevolent wizard king who hoards wishes sounds a lot like the Disney Corporation. It would be hilarious if Disney made Wish as a parody of themselves, but I think their interpretation happened by accident. Overall grade: C-, maybe D+ if I'm in a really bad mood. Next up is Green Lantern, which came out in 2011. This turned up free on Tubi, so I gave it a watch. It was interesting because all the pieces were there to make it a great movie, strong cast with good performances, reasonable CG computer graphics for 2011, and a potentially compelling plot. However, it didn't really gel. I suspect Ryan Reynolds works better as a comic actor than a dramatic one. Additionally, the movie relied way too heavily on a lot of ponderous infodumping to explain the elaborate mythology of the Green Lantern Corps. The classic axiom of fiction writing is to show don't tell, and since movies are a visual medium, it's especially true in movies. The problem was that Green Lantern spent a lot of its runtime telling instead of showing, but I suspect the studio didn't want to take a lot of risks with a movie that cost $200 million to make in 2011 money (before a lot of inflation). Additionally, the movie leaned a little too heavily into its CG. So overall, I would give it a grade of C-. Next up is Avatar: The way of Water, which came out in 2022. The Avatar films are visually beautiful, but they're also profoundly misanthropic, which is sort of a “it would be better if humans were all dead” strain of environmentalism running through it. It's also unfortunate how the movies portraying “living in harmony with nature” as morally upright, because in real life, living with nature means dying before the age of 30 of sepsis, dysentery, various contagious diseases, endemic local warfare, and starvation, often all at the same time. Basically, the history of civilization is five and a half thousand years of humanity trying to find ways to get screwed less by nature. Of course, then we're getting into profound philosophical questions. Do you believe that humanity is made in the image of God with a soul, or is humanity particularly simply a particularly clever breed of destructive chimpanzee? Obviously one's worldview will diverge profoundly based on how you answer that question, which, let's be honest, is a rather deep philosophical/religious discussion for a movie about blue space elves made by the director of Terminator. On the other hand, maybe I'm just overthinking it and in the world of Avatar, the Na'vi are blue space elves and the humans are just space orcs. Anyway, incoherent philosophical questions aside, the movie is visually stunning, the apex of computer graphics. It's what you get with a $400 million budget overseen by a perfectionist director who directed three of the four top-grossing movies of all time. The plot is a straight continuation of the previous movie. The humans have returned to reconquer Pandora, including a clone of the charismatic Colonel Quaritch from the first movie. It's up to Jake Sully and his family to unite the squabbling Na'vi forest and water clans to fight off the invaders. Unlike the first movie, Way of Water is not a self-contained story, but helps tee up the third movie, which is definitely happening since this one made like two and half billion dollars. I also admire James Cameron's unswerving devotion to the Papyrus font, even after two Saturday Night Live sketches about it. Overall grade: B Next up is The Cutting Edge, which came out in 1992. I watched this because I was told it is considered a classic in some corners. Since it was also free on Tubi, I decided to give it a watch. It's basically the ideal form of the very popular enemies to lovers romance story trope. Olympic hockey player Doug suffers a head injury that damages his peripheral vision, which means he can't play hockey anymore. Meanwhile, Kate is a spoiled and demanding figure skater who alienates every single potential partner, thereby ruining her chances of winning Olympic gold. Kate's coach Anton seeking out a partner willing to put up with Kate's difficult personality, tracks down the desperate Doug and convinces him to give figure skating a try instead of hockey. As you might expect, sparks and conflicts immediately fly when Doug and Kate meet, and they must learn to overcome their initial mutual dislike (and their obvious mutual attraction) to win the Olympics. Enemies to lovers romance tends to follow a very specific story structure, and this movie nails it perfectly. The actors all did a good job with their parts. Fun fact, Anton was played by Roy Dotrice, who narrated the A Song of Ice and Fire audiobooks. Even more fun fact, the movie was written by Tony Gilroy, who also wrote several of the Jason Bourne movies and created Star Wars: Andor, which are about as totally different from The Cutting Edge as you can get. This man has some range. Overall grade: B. Next up is Ghostbusters: Afterlife, which originally came out in 2021. After the 2016 Ghostbusters reboot didn't work for a variety of reasons, it seemed that Sony they settled on a different tactic, instead decided to continue the original continuity of with the new movies, which in my opinion was a smarter choice. Single mom Callie is having a rough time with her teenage children, Trevor and Phoebe. Callie is out of options when her estranged father dies and leaves her a farm on the outskirts of Summerville, Oklahoma. With no better options at the moment, Callie and the kids pack up and move to Summerville and the bored Trevor and Phoebe began poking into their relics of their grandfather's life. However, it turns out that their grandfather was Egon Spengler, one of the original Ghostbusters, and he had moved to Summerville to keep an eye on a dangerous supernatural threat. With Egon dead, the threat is waking up once more, and it's up to Phoebe and Trevor to finish their grandfather's work and save the world. This was a very well-constructed comedy/horror action thriller. Admittedly, it starts a bit slow in the same style as the original Ghostbusters movie from 1984, but overall, it works. There's a gradual sense that something is increasingly wrong in Summerville. Unlike Green Lantern, this movie doesn't do a lot of infodumping, but instead uses the much better storytelling technique of gradually revealing the worldbuilding as the kids start to investigate the mysteries around their family and their new town. Phoebe and Trevor had the right combination of teenage brattiness and curiosity and Callie was believable as a single mom who had made some questionable life choices and was trying to hang on as best she could. Paul Rudd was also good as an incompetent summer school teacher/seismologist who has nonetheless figured out that something strange is happening in Summerville. The movie leaned a little too hard into to nostalgia, but I liked it. Overall, grade: B+. Next up is The Sign of Four, which came out originally in 1987. I finally had a chance to watch the Jeremy Brett version of the Sherlock Holmes adventure The Sign of Four. Brett was, in my opinion, the best Sherlock Holmes actor of all the actors who have played versions of the character. Amusingly, I think Mr. Brett would have made a good Grand Admiral Thrawn, which is funny because one of the inspirations for Thrawn was of course, Sherlock Holmes. But unfortunately, Brett died two or three years before Heir to the Empire was even written. Anyway, back to the main point. In The Sign of Four, Miss Mary Morstan calls upon Holmes and Watson asking for Holmes's help in unraveling a strange mystery. Her father disappeared soon after returning to England from India, and once a year since then, she has received an extremely valuable pearl in the mail. Her mysterious benefactor wishes to meet her at last and Morstan wants Holmes' advice as to what she should do. Naturally, there's quite a bit more going on beneath the surface, and Holmes soon finds himself investigating a case involving a pair of eccentric brothers, a one-legged man, a deadly assassin, and treasure that seems cursed to bring misfortune to whoever obtains it. All of the performances were excellent, though given the state of 1980s sound technology, I definitely recommend watching the movie with the captions on. The only thing that I didn't like was that the adaptation removed the fact that Morstan and Watson get engaged at the end but given that the actors wanted to deemphasize Sherlock's cocaine use (the original story has the famous line “for me there still remains the cocaine bottle”), that's probably why it was cut. Overall grade: A-. And now for the favorite things I saw in spring 2023 and for the first time, it came out to a three-way tie. The first of my three favorite things was Fall Guy, which came out this year, in 2024. I didn't intend to go see this initially, but then I saw the hilarious Saturday Night Live opening Emily Blunt and Ryan Gosling did about Barbie and Oppenheimer, and I decided to give it a shot. This is a romantic comedy action thriller and it nails all those genres excellently. The protagonist is a highly regarded film stuntman named Colt, in love with an assistant director named Jody, but Colt is seriously injured in an accident. In the aftermath of the accident, Colt abandons his career and breaks up with Jody. Eighteen months later, the producer of a big budget science fiction epic contacts Colt. It turns out that his ex, Jody, is directing the movie and her career is riding on its success. So he goes to do the stunts for the movie to help her out. However, things soon take a turn for the worse when the movie's egotistical lead actor disappears, and if Cole can't find him within 48 hours, the studio will shut down the movie and destroy Jody's career. What follows is a romantic comedy that remains funny and turns into a pretty good thriller movie. The running joke about seeing the unicorn was great and there's a bit with Colt crying in his truck that becomes absolutely hilarious. Definitely recommended. It's really regrettable that this movie apparently didn't do well in theaters, but I predict it will have a long and healthy life on streaming. Overall grade: A. The second of my three favorite things is Clarkson's Farm: Season Three, which also came out in 2024. This show has stumbled into a genius formula: display the extreme difficulties of the modern farmer through the lens of an unsympathetic comedy protagonist in the person of Jeremy Clarkson. Like, Jeremy Clarkson is not a terribly sympathetic figure because he's very rich and unquestionably prone to quarrelling because he got fired from one of his old jobs for punching a dude. But by having him run his own farm and deal with all the many, many headaches and heartaches of farming, he becomes a sympathetic figure because he suffers through the same things as every other farmer: failed crops, bad weather, badger-spread diseases, animals dying, government red tape, and so on. And it also demonstrates how hard farming is. If Clarkson's farm loses a lot of money, it doesn't really matter to him because he can rely on his media career. But that isn't true for most farmers, obviously, and Clarkson himself and the show go out of their way to point out that fact again and again. Anyway, if you're not familiar with the concept of the show, in 2019 Clarkson decided to run his farm himself rather than hiring a professional manager and since he was under contract to produce a show for Amazon, he figured he could make a documentary and get paid for working on his farm. In the first season, Clarkson was shocked when a year's work on his farm brought in a profit of about $150. In the second season, he battled local government to open a restaurant on his farm. In the third season, the team continues. Clarkson attempts to raise pigs and find new ways of making revenue from the farm. The show manages to be both entertaining and educational about the difficulties of farming at the same time. Definitely worth the watch. Overall grade: A. And now for the third of my three favorites: Dune Part 2, which came out in 2024. As a writer of novels, I really, really hate to admit it, but I think Dune Part 2 improved somewhat on the original book. This is rare in film adaptations, but it does happen. Goldfinger the movie is better than Goldfinger the book in my opinion, since Auric Goldfinger's plan makes much more sense in the movie than it does in the book and the movie also has James Bond's climatic showdown with the deadly Oddjob. The Godfather movie is pretty close to the Godfather novel, but it's tighter because it does omit some needless subplots that honestly I thought the author threw into the book to pad out the length. So as a writer, it really does pay me to admit this, but I think some of the changes to Dune Part 2 are an improvement over the book. It's a bit tighter, a little less deus ex machina. The novel Dune, beyond all doubt, is a very weird book. It's also very dense, with multiple interlocking themes. You can honestly say that Dune is about ecology, religion, politics, declining empires, the cyclical nature of history, oil-based politics, social dynamics, and of course, truly enormous quantities of mind altering drugs. Any movie adaptation would probably have to take just one of those themes and lean hard into them since there won't be enough time to address all of them. The director, Denis Villeneuve, chose to go with the mostly political themes. Anyway, I think Dune Parts One and Two combined are probably the best possible adaptation that could be made of the seminal (but still very weird) science fiction book. Various parts from the novel have been omitted, altered, or emphasized, but that's necessary in adaptation. The trick is to do it in a way that preserves the spirit of the original work, and I think Dune Parts One and Two have done it well. Part of the problem with the 1984 version of Dune was that the ending totally subverted the message of the book, which Frank Herbert himself said several times was “beware of charismatic leaders.”  Dune Part 2 most definitely does not subvert the message of the book. Indeed, Paula Atreides's final line in the movie is downright chilling. Part 2 picks up in the second half of the story when Paul joins the Fremen and embarks on his gradual transformation (or perhaps descent) from the son of a destroyed noble house to the blood drenched warrior prophet Muad'Dib. All the performances are good, the effects are excellent, the desert shots are sweeping, and you could tell Hans Zimmer and his team enjoyed cutting loose with the soundtrack. Overall, I think Dune Parts One and Two are probably the best possible adaptation of the Dune book in movie form, which is probably was the other problem with the Dune 1984, since there was just one movie and Dune Parts One and Two required over five hours of very expensive big budget movie to tell even a condensed adaptation of the complicated original book. Overall grade: A. So that's it for this week. On my writing podcasts this week, we talked about grilling and movies, so next week we will try to have a more writing themed topic. Thanks for listening to The Pulp Writer Show. I hope you found the show useful. A reminder that you can listen to all the back episodes at https://thepulpwritershow.com, often with transcripts. If you enjoyed the podcast, please leave your review on your podcasting platform of choice. Stay safe and stay healthy and see you all next week.

Biden has messed up our economy so fiercely that we can only afford cereal for dinner?

FULL SHOW NOTES https://podcast.nz365guy.com/528 Ever wondered what it's like to swap the sunny skies of Brazil for the emerald embrace of Ireland, all while scaling the heights of Microsoft's tech landscape? Michel Mendes, our spirited guest from Brazil, did just that. She traces her steps from SharePoint savant to a maestro of BizApps and Power Platform, with a special nod to her current passion, PowerPages. But Michel's tale isn't just about the bytes and codes; she paints a vibrant canvas of her life in Dublin, from headbanging at rock concerts to savouring craft beers at the famed Porterhouse. You'll feel the cobblestone beneath your feet as she brings the essence of Dublin – and the warmth of its pubs – to our ears.Join us as we walk the road less travelled with Michel, discussing not only the perks of city life but also the challenging leap of resettling in an English-speaking work environment. Her reflections on the linguistic gymnastics and cultural adaptability required to flourish abroad are as inspiring as they are practical. And if you're keen to know how engaging content and community spirit can earn you the coveted Microsoft MVP title, Michel's insights are a treasure trove. She shares her favourite Power Platform tools, combining advanced development with the streamlined functionality of Power Pages and Power Automate, proving that professional growth and personal reinvention go hand in hand.OTHER RESOURCES: Microsoft MVP YouTube Series - How to Become a Microsoft MVP  90-Day Mentoring Challenge - https://ako.nz365guy.com/ AgileXRM AgileXRm - The integrated BPM for Microsoft Power PlatformSupport the showIf you want to get in touch with me, you can message me here on Linkedin.Thanks for listening

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Miso Milk Braised Wild Pork Tenderloin Mule Deer Carpaccio  Smothered Black Bear Chops  Coyote Steak Bites  Shaved Venison Bagels with Horseradish Cream Cheese Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus Show Notes: Oklahoma Waterfowl Hunting Culinary Camp Big Game Blend Restock Kids Book: Wild Game A to Z Tender Loin Physical description of the cut Psoas (soes) major muscle Tenderest cut on most animals The butt, the center, the tail Where located How to remove Culinary History How to cook Loin Backstrap and Loin Called Longissimus Sirloin, Porterhouse, NY Strip One whole chunk Cut into steaks Removing Silver Skin on one side Save Silverskin for Stock Steaks vs Chops Cleaver Method The ways meat was historically dispersed. Meat and poverty What not to do with cuts Mild flavor - go simpler Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, as promised, we will talk about what is changing as we move into next year, the why, as well as our usual Monday segments. Featured Event: LFTN Spring Workshop - April 25-27, 2024 Sponsor 1: DiscountMylarBags.com Sponsor 2: EMPShield.com Coupon Code LFTN Livestream Schedule Tuesday Live, 12:30PM Central, Nicole Sauce and John Willis welcome Porterhouse! Friday Homestead Happenings, 9:30am Central Sunday: Monetizing Sunshine - Join us for an INTERVENTION with Willow to help her monetize what she does best - spreading Sunshine. I will be joined by a mastermind panel: Toolman tim Cook, Brian Aleksivich, Kerry Brown and  TORNADO UPDATE Tales from the Prepper Pantry We fit 2.5 cows in the freezer by playing freezer tetris - yolink Pulled a PILE OF MEAT OUT for this week to stay on plan despite the ongoing construction chaos Crockpot roast: onion, garlic, cumin, 1 jar tomato sauce, salt and pepper. Add carrots 4 hours before finish or if you fumble that ball, precook them and add them in Weekly Shopping Report 12/11/2023 We took our usual trip on Saturday. It was a rather gloomy day, but not truly yucky, and we stayed dry. Traffic was light.Dollar Tree was first. The coolers (food and drink) are all in decent shape, as though perhaps an effort is being made. The store has become a LOT busier over the past few weeks, and three cashiers were open. Amidst the junk, there are some good finds here. Feel free to listen to Jinne on her "Homestead Corner" YouTube channel; she often does budget Dollar Tree prepper hauls.Home Depot was second. FYI, they will shake your own paint cans for you, and I don't think there's a charge. The tag was missing in the store, but looking online it looks like a 2x4x8 has gone up 7 cents to $3.25.Aldi was last. We found everything we wanted, but the chocolate is dwindling again. We got the last small piece of Atlantic Salmon, but the cashier said they were expecting a truck. There were some price adjustments. Staple prices were: milk: $3.02, eggs: $1.66, heavy cream: $4.69, OJ: $3.29, butter: $2.99 (-), bacon: $4.25, potatoes: $3.99 (+), sugar: $3.09, four: $1.99, 80% ground beef: $4.19.A gallon of untainted regular gasoline is $3.699.I made a quick second trip to Walgreen's on Sunday to restock vitamin C; somehow our last bottle was nearly empty. FYI, they typically have BOGO deals on vitamins and supplements, or buy one at full price, and the second is half price. The C was BOGO, so we now have a couple years' worth, for around $21. There were holes here and there for certain brands or sizes of various vitamins and supplements, but overall the selection looked complete. Frugality Tip: none this week Operation Independence Poverty Mindset, Project Fatigue, and the color of my floor Main topic of the Show: 2024 Changes for LFTN No - I am not pregnant LOL Remember my epiphany from this year's word: Breakthrough? Do Less Healthier Nicole: fitness, family, food, time, Home With that in mind and having tapped into some of the data for the podcast, your comments and interactions on social media, email requests and more, I realized that 2024 has to bring some changes so here they are: LFTN, the podcast and show Tuesday Lives will Become a Stand Alone Podcast 3 shows a week on a schedule, Monday 2pm, Wednesday 2pm, Friday. 9:30am Tactical will join me weekly - sometimes one or the other will be solo Focus and topics: building freedom as an agorist, homesteading life and how to, community, creating success Weekly Mail and marketing/clerical help Increase Playfulness - or rather return to it, New shorts series Clarity on affiliate promotions THE HOMESTEAD Refocusing on the things we love most Building the event center where Tactical lives Acquiring more land Collaboration with Dawn Gorham, Homegrown Cooking: Cooking from snout to tail, video based, membership, etc. SRF and LFTN Spring Workshop (EVENT PLANNER?) Fewer speaking engagements - why THE BOOK - an update Project Accelerators and Mastermind Holler Roast Coffee - to the moon! (SELL IT?) Membership Membership schedule for the year - 12 webinars, not monthly New value ads, youtube subscriptions Rental properties (SELL IT?) Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.  Community Follow me on Nostr: npub1u2vu695j5wfnxsxpwpth2jnzwxx5fat7vc63eth07dez9arnrezsdeafsv Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Welcome to the Instant Trivia podcast episode 1026, where we ask the best trivia on the Internet. Round 1. Category: Good Grooming 1: Revlon's slant tip type of this implement is shaped to fit bushy brows. tweezers. 2: Try coconut oil on these pads of skin at the base of nails if they get ragged. cuticles. 3: The ASPCA says you can make this for your dog from baking soda and water. toothpaste. 4: The Army has style rules, like max 1/8" of skin between these, defined as "hair rolled or braided closely to the scalp". cornrows. 5: Rough elbows can benefit from this type of product that hydrates and softens, from the Latin for "soft". emollient. Round 2. Category: Movies In Minivans 1: The minivan in front of me is playing this 2001 movie where Fiona turns into a somewhat attractive ogre. Shrek. 2: Hey, Minivan! Turn up this 2006 feature--I want to hear Larry the Cable Guy as a tow truck. Cars. 3: Through the tinted glass, I see Sulley and Mike in Monstropolis; it's this 2001 Pixar flick. Monsters, Inc.. 4: Aw man, I love this movie's ending where the family fights Syndrome's robot; I'm gonna miss my exit. The Incredibles. 5: I'd love to watch more of this 1998 flick with Flik the Ant, but I'm in the guy's blind spot. A Bug's Life. Round 3. Category: The Animal In The Logo 1: Twitter. a bird. 2: The WWF(the World Wildlife Fund). a panda. 3: MSN(the Microsoft Network). a butterfly. 4: Pocket Books,a division of Simon and Schuster. a kangaroo. 5: Swarovski,maker of crystals. a swan. Round 4. Category: European Travel 1: This city's zoo, the largest in Finland, celebrates its 105th birthday in 1993. Helsinki. 2: Anchoiade, a specialty of Marseilles, is a paste made from olive oil and these little fish. anchovies. 3: The Dansk Statsbaner, this country's state railway, honors the Eurailpass. Denmark. 4: Birnbaum's says Albturist is the official tourist authority of this Balkan country. Albania. 5: Don't take your unused zlotys out of the country; you have to leave them at the border. Poland. Round 5. Category: Culinary Quotes 1: Fran Lebowitz jokingly said, "My favorite animal is" this, but she didn't specify Porterhouse or T-bone. steak. 2: This breakfast goody has been described as "an unsweetened doughnut with rigor mortis". a bagel. 3: Mark Twain said that cauliflower "is nothing but" this vegetable "with a college education". cabbage. 4: Woody Allen says he won't eat this shellfish because "I want my food dead, not sick, not wounded, dead". oysters. 5: Thackeray's "Ballad of" this dish calls it "A sort of soup or broth... or hotchpotch of all sorts of fishes". bouillabaisse. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/ AI Voices used

Porterhouse and Teal: https://www.youtube.com/@therealprtrhsenteal/videos Scrapsteading: https://www.scrapsteading.com/ Pimpcast YouTube: https://www.youtube.com/@permaculturepimpcast Hickory Ridge Soap: https://twooldcrowshomestead.com/ Get $50 Off EMP Shield: https://www.empshield.com  Promo Code: perma Harvest Right Freeze Dryer: https://affiliates.harvestright.com/1247.html On-Site Permaculture Consultations: Email- permapasturesfarm@gmail.com Online Permaculture Consultations: https://www.plantingpioneers.com/services Online Pig Processing: https://sowtheland.com/online-workshops-1 Our Store: https://permapasturesfarm.com Music by VanTesla: https://www.youtube.com/c/PermaPasturesFarm21 Patreon: https://www.patreon.com/user

Porterhouse and Teal: https://www.youtube.com/@therealprtrhsenteal/videos Scrapsteading: https://www.scrapsteading.com/ Pimpcast YouTube: https://www.youtube.com/@permaculturepimpcast Hickory Ridge Soap: https://twooldcrowshomestead.com/ Get $50 Off EMP Shield: https://www.empshield.com  Promo Code: perma Harvest Right Freeze Dryer: https://affiliates.harvestright.com/1247.html On-Site Permaculture Consultations: Email- permapasturesfarm@gmail.com Online Permaculture Consultations: https://www.plantingpioneers.com/services Online Pig Processing: https://sowtheland.com/online-workshops-1 Our Store: https://permapasturesfarm.com Music by VanTesla: https://www.youtube.com/c/PermaPasturesFarm21 Patreon: https://www.patreon.com/user

In this episode, we're joined by special guest Hussle Porter of Bad Therapy With the Bad Therapist. We'll be discussing a range of topics, including the recent arrest of Donald Trump and our thoughts on the new projects from Quavo and Big Yavo after having a week to sit with them. We'll also be talking about how rappers are no longer priorities at labels and Sha'Carri Richardson's 100-Meter Championship win. Additionally, we'll be discussing Adin Ross's disappointment with Floyd Mayweather for wanting to charge him for being in his livestream, and at what point a rapper has officially fallen off. Finally, we'll be covering Reggie Bush's defamation lawsuit over his Heisman Trophy. --- Support this podcast: https://podcasters.spotify.com/pod/show/thegoodplairs/support

Welcome, welcome, welcome to yet another episode of Kosmo Unfiltered, in which Wes and I are sharing a bit more of our backyard cookout magic with you! This time, we're going to be talking about how to reverse sear a steak.I bet you'll be blown away when you see how easy it is to create a flavor-packed ribeye with the perfect reverse sear.Here's the deal - if you follow this simple, easy method, I bet you will never eat steaks out again. (Unless that's all they have.) ‘Cause let me tell you, it will taste waaay better than in any steakhouse you've been to so far.And on top of that, if you're grillin' in your own backyard, you could likely get a whole prime rib for what those fancy places charge for just a pair of steaks.So join us to see exactly how a World Steak Champion does it.Let's get that perfect sear on!Key Takeaways:Intro (00:00)A perfect home-cooked steak that saves your money (01:12)How to cook prime steak (02:53)How much would two nice steaks actually cost you? (05:46)A word or two about meat prices (07:25)A Porterhouse steak adventure (09:28)Additional Resources:Share this podcast with someone on social media!Visit Kosmo's website here.Check out Kosmo's YouTube channel. Connect with Kosmo:Instagram: @kosmosqFacebook: @kosmosqTikTok: @kosmos_q--Follow the podcast on Apple, Spotify, Google Podcast, Stitcher, or anywhere else you listen to your podcasts.If you haven't already, please rate and review the podcast on Apple Podcasts!

The Letterman Podcast went back to New York and lived to tell about it! Unfortunately it was for Shecky's memorial. Mike spent 4 days in New York exclusively hanging with Letterman folk, and this episode is dedicated to recounting some of the major events that took place. Prying the stories out of him like a crowbar from a sardine can is Mike's much, much better half, the crowd-pleasing Candace Chisholm. And she gets the goods, all right! Watching Paul and Will perform and hanging with them in the green room? Check! Hanging out with not one, not two, but three writers named Steve? Oh Yeah! Sharing a 'Porterhouse' and a bunch of Scotch with Rupert? Affirmative. Mike also recounts 'Sheckfest,' the memorial of Rick Scheckman which had a unique set of emotions and happenings. Including getting a picture with Morty.The Letterman Podcast is brought to you by Rupert Jee's Hello Deli! Go to Hello-Deli.com if you want to purchase official Late Show with David Letterman merchandise, and do it now!Please Like, Share and all that crap. It would help our cause

Tonight, I asked Eric from Porterhouse and Teal to come on and chat about Biochar. I have a few ideas around biochar and Delinquents Gully, as I started researching, I came across a whole playlist on the Porterhouse and Teal YT channel (link below).  I reached out to Eric to come on and discuss what Biochar is, his experiences with it and hopefully do some brainstorming on the Delinquents Gully project.Find more at the links below:https://porterhouseandteal.square.site/https://www.youtube.com/channel/UClJCljO-qr5IGDFyjWH7nRghttps://www.tiktok.com/@porterhousetealhttps://www.instagram.com/porterhouseandteal/ Biochar Playlist I mentioned:https://youtube.com/playlist?list=PLjTEg8UxC5vyD9MCQbkngBuy_RgNuxD6C Are you a Taphophile, or enjoy cemeteries and the history and stories behind them? Consider joining my Cemetery Explorers Club.  https://thelotsproject.com/explorersclub/ Find out more at https://thelotsproject.com Come and Hang out with Kori and I at SRF6 in Camden TN OCT 14-15 Early bird tickets on sale now (save $20) https://selfreliancefestival.com?aff=lotsprojectSupport this podcast at — https://redcircle.com/the-lots-project/donationsAdvertising Inquiries: https://redcircle.com/brands

Seed Oils, Omega 6, and InflammationJust about everyone in the low-carb community is talking about how bad seed oils are. They claim the medical community has it wrong. The conspiracy-minded folks claim doctors want to keep people sick. Thus dependent on medicine for pills and surgery. Hence, seed oils are the new evil part of the picture.The New Sugar ConspiracySeed oils, hydrogenated oils, and omega-6 fatty acids have replaced sugar as the new reason for ill health in America.Their logic goes like this:Seed oils are high in omega-6 fatty acids. They claim that high Omega 6 fatty acids are pro-inflammatory. Therefore, if you have more seed oils in your diet, you will have more inflammation. Inflammation is the root cause of heart disease.Their argument is logical, partially true, and the conclusion is incorrect. They are selling you snake oil (well, usually supplements).It is Peanut ButterThe keto crowd will say how "real" peanut butter is made with peanuts and salt. Claiming this peanut butter is "candy" or "full of garbage" and isn't fit to be eaten. But is it? Let's break this down.Added SugarFirst, the added sugar, which according to the label is 3 grams per serving (two tablespoons), so the whole thing is 190 calories, of which 12 of those calories come from sugar, the rest from fat.Here is the label from Sprouts Pure Peanut Butter. Nothing but ground peanuts. No salt, no oils, no sugar. There are 200 calories from two tablespoons.Of the 200 calories from all peanut butter, with no added sugar, you get the same number of calories from the peanut butter with sugar in it. How much sugar? Well, about 3 grams per serving of sugar. How much is that? Not much. To exceed the recommended dose of sugar from the American Heart Association, you would need to have more than 6% of your calories. In Skippy, it is 1.5% added sugar.Low Carb Sugar ConspiracySugar was the "evil" that low carbohydrate folks said caused obesity. If you read their literature from twenty-plus years ago, it blamed sugar for obesity. Not just sugar, but any carb that was sugar, they claimed, would become fat. They even had their alternative view of history of obesity in the country.They stated that the world was not obese until Ancel Keys blamed heart disease on fat. Then the US government promoted a low-fat diet. The result was obesity bloomed because they replaced fat with sugar. That evil food pyramid caused people to turn away from fat, substituting sugar. That sugar substitution led to obesity.It sounds so logical. If you ever go on a low-carb diet (Atkins, South Beach, Paleo, Keto, Carnivore), you stop eating junk food and eat steak. You feel satisfied eating lots of meat. Then you get tired of steak. You lose weight because you are in a calorie deficit, not because of ketosis. But that weight loss leads to confirmation of the theory that sugar made you fat.You go off the restrictive diet. Now you gain weight. You gain weight because you are eating more. But you blame the slice of bread. What you forget is now you are eating more steak because you have more flavors in your mouth. That slice of bread is 100 calories, but you think an 18-ounce Porterhouse (1260 calories) is a diet food? So you blame the bread or the lava cake. But not the extra calories.Where It Falls ApartBut something about your low-carb diet doesn't make sense. You notice that obesity has increased in the United States. But...

Join us for the latest episode of MLB The Show Weekly! We discuss the update that took Incognito player names off jerseys and the scoreboards in the game. Big deal or are people getting too upset? Also, how to deal with an unsportsmanlike troll in just 3 minutes and 30 seconds.   Check out our website for MLB The Show 23 Season 2 guides and a lot more!

Today John Willis and I welcome Porterhouse of Porterhouse and Teal to talk about his struggles with Youtube monetization, forest fires, trolls and homesteading. Featured Event: Oct 12-13 Zero to Hero Ham Radio Training by Radio Made Easy https://selfreliancefestival.com/product/zero-to-hero-radio-operator-course/ Today's Sponsor: The Homestead Consultant TheHomesteadConsultant.com Show Resources Special Operations Equipment Living Free in Tennessee PorterhouseandTeal.com Main content of the show Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community FreeSteading Group: https://freesteading.com/groups/living-free-in-tennessee/ Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Twitter: @nicolesauce IG: @nicolesauce Facebook: https://www.facebook.com/LivingFreeInTN  Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Today's podcast hosts Ryan Reiss and Jeremy Schaftel welcome comedian, and Daily Show correspondent / host, the great Roy Wood Jr.! Roy is super insightful and knowledgeable on a variety of topics, and the crew gets into some real good stuff this episode - hosting The Daily Show, making tv shows, doing [...]

Today we kick-off the week with the start of Cycle Search 2023! JJ & Porterhouse reveal this years prizes & Jen has the first clue! Then Pete Wilson & Jeremiah Shaver are here with all of the biggest news from the weekend!

It's finally time to announce the prize for Cycle Search 2023 and this year it is TWICE AS NICE! Listen in to JJ & Porterhouse as they unveil the Kayo 125 Predator AND Kayo 150 Storm that one lucky listener will win at the end of Cycle Search 2023! The daily clues kick-off on Monday so be sure to listen to Mix 96.7 FM, Pure Rock 98.7 FM, 97.7 FM The Bull, Fox Sports AM 1330/ 105.3 FM, and Main Street TV! GOOD LUCK LISTENERS!

Miss Monday's show?  Shawn Porter from Porterhouse Heating & Cooling kicked it with Steve and Meg, as they went over the importance of properly cleaning your duct work and emptying your dryer's lint trap. We also touched base on AC units, and whether or not to repair or replace when issues arise.Jump to 2:58, and listen to Shawn say "Doo Doo." You may be able to hear Meg cackling under her breath because she's a 12 year old.Prepare2Repair's newest segment, "Homeowner's Hack," is up and running! Steve went ahead and confused the hell out of Shawn and Meg with this week's tip, but hang in there...we're working on it!

Dave and Rodney talk about the days events and what's going on.

In a post-COVID world, Eric Hasse, a seasoned chef and cook, navigates the hostile kitchen culture and questions the concept of meritocracy as he battles with an exodus of restaurant workers, rising meat prices, and a new generation of distracted cooks."The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a sous now, or you're a lead." - Eric HasseEric Hasse is a professional chef with experience running kitchens and being an executive chef on four different occasions. He is an advocate for the meritocracy of the restaurant industry and believes in the importance of hard work, dedication and a good attitude.Eric Hasse was discussing the state of the restaurant industry post-COVID with a chef in Malta. He shared his experience with a harsh kitchen culture in the past, where one had to work hard and outwork those in front of them to move up. He speaks of how restaurants are now expecting more coddling of their staff, yet the expectations remain the same. He compares a professional kitchen to the military and how it requires discipline and resilience in order to succeed.In this episode, you will learn the following:1. What is the unique bond shared by wine, cooks, and chefs?2. What is the state of restaurants post-COVID?3. What is the difference between the old and new kitchen culture?Resources:Eric Hasse on InstagramChef Eric's Links Sweet Mama Hot Sauce on InstagramSweet Mama Hot Sauce: Order HereOfficial Patriot Gear -10% OFF with code CHEFHASSEOfficial Patriot Gear on InstagramChef Life ClothingOther episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeConnect with me: Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comLoved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Transcript:[00:00:03]Over the last 20 years working in restaurants, I met a lot of really interesting people. Bourdain called us pirates and misfits, and he couldn't be more right. We really were. I say were. We are a hodgepodge of cultures and backgrounds, and we get to play with food all day, and we get to make a living doing that, and it's pretty damn awesome.[00:00:27]This is what inside the Pressure Cooker is all about. It's about making some new friends and sharing some stories with some old friends. And listen, we all know that life inside a kitchen is not for everyone. We've seen plenty of people come and go that thought they could hack it and they couldn't. It really does take a special someone not only to survive, but to really thrive in an environment of just what feels like complete fucking chaos, but it's pretty damn controlled.[00:00:58]And then just the constant pressure and the stupid hours you put in, not to mention it can be a very thankless job. Before you know it, it's all in your blood, and it's the only thing you know and you need more. It's an addiction. This is the bond that all wine, cooks and chefs share. It's becoming the heartbeat of the kitchen, as cliche as that fucking sounds.[00:01:22]But it's in our blood, which means it's fucking pulsing through our veins, and it's what we live for. A quick interruption before we jump on to the rest of this, two things. First, there's a link in the show notes that well, it's not really a link. It's my email. Please.[00:01:42]I want to hear some feedback from you all. What do you love? What do you not love? This is how I learn. And the second part I've set up a patreon account for this podcast.[00:01:52]The link is also in the show notes below. Please, if you're able to, we would love any contribution you're able to support us with. We all have costs that we need to try to cover with this show, and any sport would be greatly, greatly appreciated.[00:02:10]Right. Where is that? That sounds so familiar.[00:02:17]Are we Googling this right now? No. I mean, if you want to. I'm just writing it down to look it up, man. So where do you think the state of the restaurants, like, post COVID restaurants are just in?[00:02:46]It's a mess. It's a mess everywhere.[00:02:53]I was actually talking with the gentleman chef in Malta this last week, too, and he pretty much said the same thing, and it was very interesting to have a conversation with him, talking both kind of people as well as product, and he's on the other side of the world, and it's the exact same story. I think we're on the upswing. Minus the mandates are gone. That's a whole different topic for me. Like, those mandates were bullshit to begin with, and the whole shipping things back and forth and, like, supply chain crisis and all that bullshit.[00:03:43]Like, I feel like we're being led to a place where it's purposely less meat driven.[00:03:59]Like prices are going up. I remember paying fucking $8 a pound for wings and then going down from like eight to six to fucking three. And like $3.69 for a pound of wings was like, incredible. I was like, oh, shit. I guess they're going back on the menu.[00:04:18]But like, the porter houses and the tomahawks that we sell, we make no money off that shit.[00:04:29]You're not making money off that $140, you know what I mean? We make what change compared to the pork shank we put out this weekend and sold that out as a special. And it was literally $5 to put on the plate and he sold it 32, 36, 40. You know what I mean? You make your money with that.[00:04:57]Yeah. And you're not too worried if one comes back either because he fucked it up. He can't well, they're all ready to go, dude, I can't cook it anymore. Well, something happens. But yeah, I always hated those really high end things that I was just like, man, don't fuck that up.[00:05:20]Yeah, we got a new guy on Broiler and he's pretty much there with his temperatures, but he's under more than he is over. I've yet to see him go over. We can always bring it up attempt, but he can't bring it down. Yeah, I'll take under any day of the week. Yeah, exactly.[00:05:49]With staffing and all this, we're kind of talking. So there is that great. We'll just call it exodus for the restaurant industry, mainly because everybody's living paycheck to paycheck and then all of a sudden there is no paycheck, even though there's stimulus and other money coming. Like, for a lot of people, it just wasn't enough. So other people just found other jobs.[00:06:15]Whether they thought it was temporary or permanent, nobody knows. Who even knows what they do? But things are opening up and fewer and fewer people are coming back. Now, some people are saying it's the culture. I understand concept of that, but I'm still going to call bullshit on that because the culture is what it is.[00:06:36]The kitchen culture or the outside of the kitchen culture? No, the kitchen culture. Oh, yeah, kitchen culture now is fucked. Well, before, yeah, it was a harsh environment. It's always been a harsh environment.[00:06:49]Right? Me and you are probably more of the old school chef's mentality. I'm going to go out on a limb and say that I was trained by Germans and French and Austrian guys and what they grew up with as well was you want to talk about hostile fuck? I mean, they were probably shoveling coal as their intern, right? Yeah.[00:07:11]I've gotten plates of fucking plates of perfect risotto fucking thrown at my feet, just knocked out of the window, saying, like, give me something I can fucking sell. Like I can't make it any better. Than this. What the fuck are you looking for? I'm looking for this guy to fucking put up the fish at the same time, and now this risotto is cold, so fuck it.[00:07:29]Make another one. There was no caring about your feelings. That just wasn't a thing. Yeah, just put your head down. Fucking do your best.[00:07:39]Now it's on Twitter, Facebook, Instagram, hrs. Get involved. Mean, he made me cry. That's his fucking job, dude. It's his job.[00:07:50]Fucking shut up and cook. That's it. Yeah. To me in the kitchen. Yes, it was a harsh environment, and we all had expectations of ourselves, but there was expectations of the team, right?[00:08:06]And so I expected myself to perform at a better level than I was at, because that was me just pushing me. How am I getting better today? Right? And just never being complacent. That's exactly what I did.[00:08:19]And it's the total opposite now. Now it's like, I got to get home, because fucking Housewives of whoever gives the Fuck is on. It's not a thing, dude. I'm sorry. I've seasoned tickets to the Giants.[00:08:31]I don't fucking care, dude. You work in Sundays. Like, welcome to the club, dude. This is what it is. So I want to know how a line cook has seasoned tickets to the Giants.[00:08:42]Oh, my God.[00:08:46]It's like a running joke in the restaurant because he's, like, friends with another guy that worked there. And our chef Keith was going away on his honeymoon. They needed, like, extra hands, and they got this guy Brian to come in, and he was dog shit. His fucking work ethic sucked. The way he talked about his mom and his sister was just, like, crazy.[00:09:05]Like, this bitch, this content. I'm like, oh, my God, dude, you live with these people. This is your family. This is how you talk about them. Then you come here and you bitch to us, and it's like, I can't wait until November is here, because I'm not doing this, and I'm not doing that.[00:09:20]Who the fuck do you think you are, dude? You're 30 years old. You don't know shit about shit. Like, you think we're here to pick up your slack? That's just not how it works, dude.[00:09:28]Eric doesn't help with the floors. So fucking what, dude? Get a broom. I've never once chased if I saw one of my chefs pick up a broom or a mop, it was instinct to be like, hey, don't worry, chef. I got that.[00:09:41]Yeah, right. You know what I mean? Like, I got that. Go back to the office. Go fucking organize your fantasy football league, whatever.[00:09:49]You got more important shit to do than mop the fucking floor and babysit these kids. If the guy above you, whatever position you're in starts to help you or get involved in your job, that means you're not performing. Exactly. You need to study. He's like, what do you want me to do?[00:10:07]I said, how about fucking update your resume, dude, because this fucking job is not for you. Get on, learn Microsoft Word, get in there and start fucking typing, because cooking is just not your thing. That requires, like, he's not there anymore. No longer my problem, if I have to reiterate. What should I do next?[00:10:32]If I say update your resume, the fucking clock is ticking, right? At no point should we be outworking them. I was taught that if you want to get to where the guy above you is that you need to hustle and work your ass off and be better than that guy. And if you can't go in every day and try to be better and learn something new and shave a minute off of this pickup time or change the prep on this to get it done faster with the same or a better result, if you can't adjust, then you're not doing anything, right? You're just showing up.[00:11:09]The way you move up in kitchens is you've got to do your job and the job of the guy in front of you. Yeah. Eventually the job of the guy in front of you, you keep that job, and then you start shaving off your line cook duties, right? You're doing the job, and then one day it's like, oh, hey, by the way, you're a suit now, or you're a lead. And so the promotion and the title or the name on the jacket is, if anything, that's just kind of formality.[00:11:42]The name on the jacket is, like, irrelevant to me. Yeah, but you should be doing the job well ahead of time. So the whole idea we're going to make you a sue chef shouldn't be fucking surprise you or anybody else. I've run kitchens. I've been the executive chef at Kitchens on four different occasions.[00:12:02]And it's great, but it's only as good as the staff behind you 100% if the owners aren't there to back you up or they're so they're just, like, clinging on to dishes of fucking restaurant past and like, oh, we should do this. No, we shouldn't do that. Shit is garbage. Like, nobody wants to see a fucking giant meatball in this tiny little fucking clay pot. Like, that shit has played out.[00:12:26]Like, let's move forward. You know what I mean? Like, we don't need to do this anymore. Like, let's do something else. Like, every restaurant on this block serves that dish.[00:12:35]No, we don't need another arugula salad. Like, fucking get out of here. I'm perfectly content, like, where I am. I think I'm happier as a sous chef to go in and be the pit bull that doesn't give a fuck too. I can be the animal.[00:12:51]You know what I mean? Keith is a great guy, but he's way more timid than I am. And he has a kind of gentler approach and I just don't if I rip you a fucking new asshole, don't expect me to rub your back and tell you it's okay. Afterwards. You might get like, listen, you know, it's just a work thing at the end of the week, but I'm going to beat you up all week.[00:13:14]That's how it was done to me, and that's what worked. It was like that whole military aspect of break you down to build you back up again. Sometimes you need to see that, like, all right, cool. I guess I suck at this, and maybe I should be a little bit better, or what can I do to get better? How do I get better?[00:13:32]Do I ask more questions? What do I need to learn? Just when I go off the deep end, it was more about when people would stop caring. I wasn't necessarily the pit bull. I mean, I'm a bigger guy.[00:13:47]My voice carries, and I've always been told, like, hey, why are you yelling? I'm like, no, I'm not yelling. I'm making sure I'm hurt when I yell. You're going to fucking know. Yeah, that's a good line for me, too.[00:14:01]But the moment when they just stop caring and are just blatantly, like, Give a fuck. When did you give up? And then when everything starts to be sacrificed, it's like, Listen, I've worked way too fucking hard for you to fuck this up, right? And so if you don't want to put the work into it and you don't want to try, then why am I trying to help you? Why am I trying to pay you?[00:14:27]Yeah, 100%. So it's like, no, get the fuck out of here. Yeah, I've got no patience for that. Yeah, I lose it with that whole thing. I don't have enough time in my day to worry about that kind of petty bullshit if you can't care in the slightest.[00:14:50]If I went to work and didn't give it my all, I was in fear of my job. I would have been shit canned immediately. It doesn't matter, like, how good you can cook if you can go in there and cook good, but not consistently and have a shit attitude and, like, all that garbage that comes with it, you can only put up with that shit for so long. Well, the other part is, like, so they say it's the restaurant culture and the abuse, so to speak, that is toxic. But I want to ask the question, what fucking industry or what job can you go to where the attitude you portrayed that got you into this hostile situation would be okay?[00:15:34]Because I'll go, sign me up. It's only okay in restaurants. I mean, to me, it's like, that's just if I walk into a restaurant, I expect it to be like that. Well, no, I'm talking about someone that can walk in and not give a shit and then complain that they weren't getting paid enough. It was too hostile.[00:15:54]They got yelled at. They weren't trying every day. They just kind of would come in and just like, hey, how under the radar can I stay? Where's my cruise control? And then bitch like, hey, I'm not getting paid more.[00:16:07]I'm not getting promoted. I'm not doing this. Fucking chefs yelling at me. And it's like, well, apply everything you just said to me to any other career. And would you expect a different result?[00:16:16]No.[00:16:19]It'S work ethic. Yeah. And we as chefs are just like it's literally with the last meritocracy left. How many other jobs can you go to? This lengthy application, 17 fucking interviews and all this other bullshit.[00:16:35]Like, you walk in, it's like, all right, dude. Like, alright, so go on the walk in and fucking make me something. Right? Like yep. Like, profession, like professional artists.[00:16:43]Like, there's no fucking place to go into be like, all right, we'll paint me something. Like that doesn't happen. Not just like, all right, go in and fucking what's his name, banksy or whatever. You're not like, getting a job. And like, all right, we'll go fucking paint something on the wall here.[00:16:58]It's just like, all right, there's the walk in. We got a whole bunch of shit. Fucking make it taste good and look nice. And then do that every single night, every single day for the remainder of your time here. Like that or better, it's judged on merit.[00:17:11]Like, what can you do that post today? That true cook thing. Like, all right, the new guy. I talk all this shit, right? That was great.[00:17:20]And then you fucking sync, dude, and then I'm bailing you out if I got to come and do your fucking job. Like, we have a problem. That was a great post. It was a good one. That's the thing.[00:17:33]It's become so obscene that they come in with this attitude just like, I need to fucking coddle you. No, I don't. I don't need to coddle you. Nobody coddled me. And I fucking turned out just fine.[00:17:43]Guess what? If you work the fucking fry and plancha station, you better be fucking prepped, because I'm not coming to do it for you. There is no cuddling in a kitchen. It's not. But, like, it's expected these days.[00:17:55]It's 100% expected. They think that people are just going to get, like, a little pat on the ass and be like, all right, it's okay, buddy. We'll get them next time. And that's not how it works, dude. It's just not.[00:18:06]These guys will come in, like, at 03:00 all fucking stoned or fucking working off a hangover from the night before. And I've already fucking I got home at one, I've been up at seven, hit the gym, and already got to work fucking 5 hours before you even decided to show up. Opened everything, the whole fucking line set up and nobody has to worry about shit. But that's not for you, dude. That's for me.[00:18:29]I don't do that shit for anyone else. I do it for me first. And foremost, this is what I need to do. And how close do you think kitchens, like true professional kitchens are to like, the military? Oh, they're fucking neck and neck.[00:18:44]They're right there. I know there's the whole brigade system and stuff that we work on. But I mean, for the most part, not too many kitchens still use that. Not anymore. Now he's going to be listening to this, but I'm going to say it.[00:18:58]We just had a guy leave. He's moved to Pennsylvania. And he's like he got hired as, like, the sous chef in this place in Pennsylvania. And it's like the guy that fucking hired you as a sous chef probably doesn't even understand what a real sous chef there's no concept of, like, those titles anymore. Like, you see the ads on Indeed.[00:19:15]It'd be like, oh, we're hiring a fucking pizza chef. No, dude, it's not a pizza chef. Like, you're a fucking cook. Like, you make pizzas. You know what I mean?[00:19:24]If you have an ad up for Domino's and you're fucking posting a pizza chef and you walk in and change your shit on Facebook and fucking Instagram and be like, I'm a pizza chef at Domino's, like, no, dude, you're a fucking robot. You're a useless robot at this point. It's not what it was. You don't start from the bottom and work your way up anymore. And it's not like unfortunately, it only goes so far.[00:19:47]There's very few restaurants where it's like, okay, that cook is really good. We're going to bump him up and you're going to be the sous chef. People go in and it's like you said before, it's just like, I just need to make ends meet. I'm just doing this because I have to pay my fucking outstanding Netflix bill or whatever. I can't go home and watch fucking House of Dragons unless I get these, like, 3 hours of overtime.[00:20:09]I don't fucking care about you and your house and dragons, dude. What have you done for anyone else lately? Hey, man, I need to pick up some overtime. My my only found's account was locked. Yeah.[00:20:19]Looks like so ridiculous at this point. Well, no, I asked the kind of the military thing because to me that it's like the line is like the trench, right? And I mean, it almost feels like the guy next to you is like your battle buddy. And I mean, I didn't serve any military, but that camaraderie that comes out of it as well at the end of the shift, I mean, it's like coming out of a firefight where it's just like, you just look at each other and like, fuck yeah, right? And you should be proud about it as opposed to looking at the guy next to you and you'd be like, one more shift like that and you're going to have a fucking knife in your side, dude.[00:20:55]Yeah, there's been plenty of night. It's like all those things have happened regularly. It happens constantly. It's like, dude, fucking how long? Six minutes.[00:21:04]Okay, well, your fucking six minutes is actually twelve, so you want to meet somewhere in the middle, like, let's figure this shit out. At least they told you six. Six is actually 1212 is 24. When I say how long? And your answer is melting cheese, I'm like, that's not a fucking time, actually.[00:21:22]How long? It's coming. It's coming. So is fucking Christmas, dude. Let's get that shit in the fucking window.[00:21:29]To me, I love the other 130 seconds. It's like, okay, well, 30 seconds means half of it's on the plate. I don't even see the plate down. Yeah. As they're like bending down to pull a burger out of the draw and fucking throw it like a frisbee onto the flat top, I'm like, come on, dude.[00:21:44]Like fucking nowhere close to three minutes, it's never going to happen. That's the how long? Two minutes. So is it working, Porterhouse? Medium well.[00:21:56]How long right now? As it's like, going in the broiler, I'm like, oh, come on, dude. Just say you forgot it. Just just fucking be honest, man. That should have been the first one off the ticket.[00:22:05]Oh my God. Sometimes, I mean, we get some crazy nights where it's just like it's Porterhouse, Porterhouse, Porterhouse, tomahawk, Tomahawk, tomahawk. And they're like, non stop. Just non stop.[00:22:18]So how much longer before chefs and cooks? I shouldn't say chefs, but eventually it will be chefs. But it cooks, replaced by robotics and AI. It's already happening some places. Oh, yeah.[00:22:37]I mean, fast food places. Yeah, it's happening. I know. White Castle. Yeah, white Castle is a bunch of McDonald's and stuff like that.[00:22:45]Yeah. Their friars are essentially all automated now. It's all robotic. They have that one. I think that robot is called Flippy or something like that that will cook burgers and steaks and shit.[00:22:59]I don't see it happening in like I don't think like, eleven Madison Park is going to get any fucking Flippies anytime soon. But there's going to be restaurants that are going to be like, probably the last man standing kind of thing, right? I could almost see it where at one point in our future where there's going to be restaurants that are all, it's robotic, there probably won't be a soul in it. Right? That person is probably like just the tech guy that's there to fix a robot if it breaks, couldn't tell you anything about it.[00:23:35]And then there's going to be restaurants that can be staffed with true cooks chefs, but there's not going to be any middle in between. I think that's pretty fucking depressing.[00:23:53]That's a really fucking depressing thing to think about. The thing is, like, people put like, their heart they put all of themselves into this job. And to think that someone is so fucking brazen and be like, oh, we're just going to cut the middleman out. We're just going to have this robot flip burgers and fucking cook steaks and drop fries or whatever. That was someone's fucking dream, you know what I mean?[00:24:24]And you just replaced it by a goddamn robot.[00:24:31]I've been seeing the writing on the wall for so long, where it was harder and harder, pre coded, just with product costs, right? Yeah. And I was part of a group, so we always had contracts in place. So I was paying like 1015 percent less than just the mom and pop place. So the larger your buying power was obviously dollars, the less you paid, which is I understand, but it's like, man, so all the places that need the help are the ones paying the most.[00:25:11]100%. It's already hard enough to stroke, the struggle to get by. And then so COVID happens, and they probably had bills racked up. And then we finally get out of COVID We kind of all right, things are somewhat stabilized, right? But that pricing is just fucking through the roof.[00:25:30]It's crazy. And then they raise your minimums, and then they tell you, I mean, we had a company in Boston that was like we were set up for like, three days a week delivery, and it kept, like, a good rotation of stock. And all of a sudden it was like, oh, we're not coming on Wednesday. The fuck you mean you're not coming on Wednesday? What do we pay you for?[00:25:48]Everything will be there Friday. I'm going to fucking need double that on Friday. It got so obscene where it was just like, oh, we don't have enough truck drivers. We don't have enough this. We don't have enough this.[00:25:57]Oh, here's the $80 fuel surcharge. Here's, this. Here's, tax on this, tax on this. It became insane. Not like the prices of the product through the roof.[00:26:08]Yeah, but you know what? All of your chain places, they're getting their deliveries. Of course they are. Now all of a sudden, the chain. People basically survive on serving fucking prison food.[00:26:21]Applebees is going to get a fucking delivery over, like, a place that gives a shit. And they're going to pay 20% less, if not less than that. And the price on their menu, you're going to look at it and you're going to be like, it almost cost me that to put it on a plate. Yeah. It's like, how are you supposed to compete with that?[00:26:43]Because now people are coming into your place and they're like, well, dude, why is your burger $15? I can go over here and get it for nine. And I've heard this. I've done some consulting and just working with some of these guys, and that's just how it is. We have a meat market, like, right down the street from us.[00:27:02]And they're great. And they're like they service all of Long Island incredible products. And they have this great burger blend. Literally. It's $5 to break it down.[00:27:13]It's $5 per patty just to put on the plate. So what are you left with a $20 burger at the end after you throw all this shit on there and then add like, slab bacon and this and that and all this, you know what I mean? And like labor and overhead. Like it all adds up. Yeah.[00:27:32]And who right now can go out to dinner and have a $20 burger when they just spent like $160 to fill up their gas or have a fucking $900 oil bill? The ones that came in for the two Tomahawks. Yeah, it's crazy. It's just not so bad. Yeah, but that's what I'm saying.[00:27:52]The longer this plays out, the more we're going to start seeing the more just the graveyards filled up with the mom and pop places. And the smaller restaurants, the medium sized ones will struggle to get through. But that's why I'm saying soon enough it's going to be all corporate chains operated by machines. And then you're going to have your standalones that are just going to be kind of the last of the mohicans kind of shit that are just going to be your true chefs. And there's always going to be just some of the stand outs and who knows, maybe some pop ups where it will be a thing again.[00:28:29]Underground dinner becomes like an actual thing. We're going rogue. Yeah, the whole thing. And like the ghost kitchens and shit that are popping up now. People want to rent space.[00:28:42]There's like a place down the road for me. I go on Grubhub and it's like and you look at the address. It's like three addresses for like the same one address for like three different places. Yeah. How is it even possible that's like a Boston market that's like three different chicken places out of one restaurant with the fucking get out of here.[00:29:00]They started doing that in San Francisco. They actually opened up. It was someone they opened just a ghost kitchen. It was a warehouse. And that's all they were doing.[00:29:10]I forget how many kitchens were in it, but at one point they had eight different restaurants that were executing just out of that. And that was their only location. It wasn't like, hey, some of them were like, oh, we're just going to do our take out delivery out of there so they can focus on the kitchen. Which was like, hey, that would be nice. Not have to deal with fucking take out delivery out of the restaurant.[00:29:35]But some of them are just it's amazing. It went over the top. I know. When COVID hit, I was still in Boston and nothing was open. Everything was shut down.[00:29:49]Everything was closed. So there was all these Bertucci's restaurants. They're like all over. It's like Olive Garden in New York. They're fucking everywhere.[00:29:59]But they were all closed. So then Eric Greenspan started that thing, mr. Beast Burger. And they were all working out of fucking. All the Bertucci, they were, like, basically paying the rent there.[00:30:11]Go in and serve takeout and send out burgers to everybody. And that's just what happened. And it took off and it just, like, escalated from there. Now everything's a ghost kitchen. Everyone's like, got some little second restaurant inside a restaurant selling basically the same food or like, different products or different wrappers.[00:30:30]To me, people are paying for a full scale, like, a full restaurant experience through a ghost kitchen. The quality is not going to be there. We all know that once you put something into go box, quality drops significant, right? Yeah. And then once you start adding on time for delivery and all that stuff, you're going to get maybe 10% of the quality that you started with.[00:30:58]Yeah. I think it just opens the door for more complaints. Well, yeah, if we run a restaurant, you have, like, nachos. I'm not even putting nachos on it to go menu. It's not even going to be an option for you to take on.[00:31:16]My chips are soggy yeah, I bet they were. What can I do for you every time? Can I get, like, a muscle pot to go? No, you can't, dude. You fucking can't.[00:31:26]That sounds horrifying. Go sit down in a restaurant and eat them. And thank you for listening to this episode Up Inside the Pressure Cooker. If you enjoyed this episode and feel like you're able to take something away from it, please go to Apple podcasts and rate and review us. If you don't use Apple podcasts, please follow us as well as share this episode with a friend.[00:31:51]This is a publication by Rare Plus Media, hosted and produced by me from Rare Plus Media and myself, Chad Kelly. Thank you for listening. Keep kicking ass.

This unique dish combines tingling Szechuan peppercorns with a smoky grilled veal porterhouse chop, blistered five-spice Italian peppers, and sweet, roasted figs stuffed with creamy goat cheese. The European veal porterhouse chop is tender, perfect for grilling, and has a striking presentation on the plate. This video was produced by The Culinary Institute of America as an industry service to the Trusted Veal from Europe campaign. Get the Szechuan Peppercorn Porterhouse recipe here!  

Today we talk about farming, lifestyle design, getting off your dime and more with Porterhouse of Porterhouse and Teal and John Willis. Today's Sponsor: Live Free Academy - Check out this free webinar on Crypto Currency Reminder: Spring Workshop Prerelease tickets go on Sale Saturday at 9am   Fountain.fm Boost o grams Show Resources Special Operations Equipment Living Free in Tennessee PorterhouseandTeal   Main content of the show Replay of the Tuesday Live on Youtube. https://www.youtube.com/live/FMGRoZKwVAg?feature=share Make it a great week!   GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link  

Today I talk with Sue Zoldak about how she has built the life she wants, her transition into Manhattan Living, and her new project counteracting big tech censorship.   Livestream Schedule This week 11:00 CT Tuesday Interview with Leigh Murphy on Art: https://www.youtube.com/watch?v=3-Zij38xC_c 12:30 CT Tuesday Live with John Willis and Porterhouse: https://www.youtube.com/watch?v=FMGRoZKwVAg 9:30 Friday Homestead Happenings: https://www.youtube.com/watch?v=BBu6rt3RSQI   Show Resources Sign up if you are interested in a Mailchimp Alternative: https://veracausa.news/early-access-2 Zoldak Agency   Main content of the show: Interview with Sue   Make it a great week   GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce.    Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link

I was recently give the honor of being the very first guest on the very first Livestream on Eric's Youtube channel, better known by his trail name Porterhouse. It was fun being interviewed instead doing the interviewing for a change. Make sure you take a minute and subscribe to Eric's Youtube channel as he puts out some great homesteading content. Porterhouse & Teal Youtube Channel https://www.youtube.com/channel/UClJCljO-qr5IGDFyjWH7nRg?app=desktop TODAYS TOOL Blue yeti USB Condenser Microphone https://amzn.to/3OMdDAZ CONNECT WITH ME http://www.patchofthemonth.co/PATCH OF THE MONTH CLUB http://toolmantim.co/WEBSITE http://toolmantim.shop/AMAZON AFFILIATE USA http://toolmantim.ca/AMAZON AFFILIATE CANADA http://www.youtube.com/c/toolmantimsworkshop/YT https://rumble.com/c/ToolmanTimsWorkshopRUMBLE https://odysee.com/@Allseasonsmain:5ODYSEE https://mewe.com/i/toolmantimsworkshop- MeWe https://flote.app/user/ToolmanTim/- FLOTE http://www.facebook.com/toolmantimsworkshop/- FB http://www.instagram.com/toolmantimsworkshop- IG http://t.me/toolmantimsworkshopTELEGRAM www.tiktok.com/@toolmantimsworkshopTIKTOK https://www.twitch.tv/toolmantimsworkshopTwitch https://freesteading.com/members/toolmantim/Freesteading https://anchor.fm/toolmantimPODCAST http://www.firesidefreedom.net/ FIRESIDE FREEDOM PODCAST http://www.thesurvivalpodcast.comEXPERT COUNCIL https://prepperbroadcasting.com/PREPPER BROADCAST NETWORK Mailing Address If you have anything interesting tool related you'd like to send my way, for review or just because, use the address below. U.S.A. Mailing address Toolman Tim Cook 102 Central Ave Ste 10699 Sweet Grass, MT 59484 CANADIAN Mailing Adress ‘Toolman Tim' P.O. Box 874 Provost, Alberta T0B3S0 Canada

We are joined by the Emperor of Epic, the Secretary of Steak, the King of the Carnivores, Evan Darnell. You may want to check out his podcast, the Speaker of the Porterhouse, to catch the beginning of our conversation.  We recorded, paused to get Taylor Swift tickets, and kept the conversation going. What is the Red Meat Lovers Club, tune in and find out.  Hint:  It is Awesome Evan is also a big fan of Matthew Mania, and of our wrestling promotion Boca Raton Championship Wrestling. Check out our other Podcasts:https://www.matthewmania.com/podcasts Shop Matthew Mania:   https://www.prowrestlingtees.com/matthewmania Brought to you by: Matthew H. Maschler, Esq. Real Estate Broker (561) 208-3334 Matt@RealEstateFinder.com www.RealEstateFinder.com 6699 North Federal Highway, Suite 103 Boca Raton, FL 33487 Member of the Palm Beach Board of REALTORS®, the Miami Association of REALTORS®, the Naples Areas Board of REALTORS®, Orlando Regional REALTOR® Association and R-World Broward, Palm Beaches, and St Lucie REALTORS®. Help Israel Now! All support goes Straight to Israel's Soldiers www.yasharlachayal.org Learn how to support our efforts to provide housing in Haiti http://www.frank-mckinney.com/caring-house-project Ask about joining the Signature team!    Learn more about the Signature Real Estate Companies and why you should join South Florida's real estate industry leaders, Ranked #1 in Boca Raton, #25 in Florida and #336 in the Nation. www.SignatureRecruiter.com Offices in Boca Raton, Delray Beach, Coral Springs / Parkland, Ft Lauderdale, Miami, Naples, Palm Beach, Orlando and throughout Florida. And be sure to check out www.BocaRatonWrestling.com

This week, Tony and Fingers reviewed the 7-20-4 Toro Cigar and Fable & Folly Whiskey. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Jeff Ernst and Shawn Miller of PKGD Group joined Tony to talk about the explosion in tequila's popularity, and how liquor distributors convince people to put their products on store shelves. Topics this week include: Starbucks holiday drinks are back -- a peek at new holiday cups, menu. Is it too early for Christmas music? Ford is giving underperforming employees an option to take severance voluntarily. What is the #1 cut of steak in America? All that and much more in episode 210 of Eat! Drink! Smoke! Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)

A big election is coming, so the Laymen discuss politics. How California use Scripture to defend abortion?  You can support the show at Buymeacoffee.com/laymenscup If you are listening on iTunes, please subscribe and leave a review. Laymen on iTunes If you have comments or questions for us, you can email us at laymenscup@gmail.com. Find us on YouTube by searching for LaymensCup. Make sure to subscribe and hit the notification bell! We are on Facebook at www.facebook.com/laymenscup. You can also follow us on Instagram and Twitter @laymenscup. It is always our hope to get the Gospel out to as many people as possible and you can help us by sharing the show. Word of mouth is the greatest way we will get the show out to the masses. Thank you. Please pray for us, as we are praying for you. Kemp, Wes, Shaun, Bob, and Ann Our Sponsors Candee Land Creations Navigating Neverland with Amy Carolina Furniture Mart

For fear of being sued for adapting a Nobel Laureate's lyrics, we're coming out of Como and Budapest. Radio signal, clear as can be expected, as we check in with Cesc Fabregas' team mate Liam Kerrigan in Como who is holed up indoors before 4pm and will be looking for Johnny's English girl approximately under the leaning tower. Liam also fills us in on his years at UCD and his relationship with Marc Bircham, and the joys of Italian arm waving. Dan looks forward to the Rovers Hungarian trip, out of Dublin, there's a full mailbag, a dispute over an article in the Sunday papers, and a St Pats Euro analysis as well as full league lookahead and a quiz with Porterhouse brews. Plus! Save the date, buy a hat, book a taxi, because we're giving you a day out! All of this is with Future Ticketing, Collar and Cuff and Porterhouse Brews. So stay on the road, follow the highway sign, it's all going down in a lost lane.

As the giddy July evenings of European football take hold, Paddy Kavanagh joins us to speak of his vision for beauty, love and truth or maybe it was just Bohs. Either way, we went on an entertaining journey through his career, from character building Leinster Senior League days to the Belgrade bomb squad and a thriller in Turkey before he found his happy place scoring in front of the Dalymount Park chip van. Culinary issues dominate the mailbag as we find the one subject that prompts a 'no comment' from Johnny while we also hear from the evergreen Ronan Finn about his European goal and Riga expert Ruaidhri Higgins about Derry City's next test. All this and a trip to Collar & Cuff for a suit for a young Perry Mason, a question of four Porterhouse brews and thanks as always to our friends at Future Ticketing.

Be there, will be wild; when chickens were revered and Molecular Gastronomy promises foam Porterhouse steaks--

Mark Duffield, chief football writer for The West Australian, is joined by Glen Quartermain, sports chief of staff, visit Melbourne's swish Entrecote restaurant, scene of Steven May's dust-up, and discuss Nat Fyfe's return, what it means in the wet, and whether the Eagles can regroup after the bye. Plus, Duff and Quarters read out your other thoughts on the Thirsty Camel mailbag and the boys answer your questions. If you have a question or comment for the guys, send your messages to duffandquarters@wanews.com.au There's a carton of Gage Roads Alby Draught up for grabs! For more from the guys, and the latest news in sport, head to thewest.com.au/sport See omnystudio.com/listener for privacy information.

We got a little Irish and little Austrian today. Two beers from very countries. Hailing from Dublin, The Porterhouse Brew Co has released the third generation of of its award-winning Barrel Aged Imperial Stout. Around the Clock is a 12.5% ABV stout with hints of vanilla, caramel, liquorice, raisin, and toasted coconut...or that's what they say on the label. Brauhaus Bevog comes from Bad Radkersburg, Austria. This American Barleywine clocks in at 12.2% and has notes of dried fruits, caramel, vanilla, coconut, and cocoa. "Allegedly" But who knows what's on the label compared to what's in the bottle.

On Bob Dylan's 81st birthday we have a show with absolutely no reference to the poet laureate of Rock 'n Roll but do have the poet laureate of LOI, Brian Kerr, giving his views on the Liam Buckley dismissal. Whilst Dan dials in from Europe, Johnny finally get's a Long(ish) chat with Keith before a discussion on the SARI promotion of it's work and a chat with Europe bound, teenage sensation James Abankwah. As usual the mailbag is stuffed and the Porterhouse brews are flying out the door. And yes, you guessed it, Collar and Cuff and Future Ticketing are along for the ride as usual. Episode 15, my friends, is blowing in the wind!

Johnny's fantasy of being in a forensic cop show came a step closer to being realised as the Operation Brookweed news broke just before going into studio. Dan and Johnny discuss the match fixing story as well as religious bookstores and relics before welcoming noted author, actor, topless model and entrepreneur Brian Gartland in to discuss his new book and his story so far. There's Ray Charles, Hotel Shenanigans in both Portugal and Abbey Street, that rivalry with Cork, Love Hate and away games with Ireland. You can also win a signed copy of Brian's book to read along with your Porterhouse brews, Johnny's Collar and Cuff suit is still in the news and Roy Keane even gets in on the action. All thanks to Future Ticketing, Porterhouse Brew, Malone Financial Services and Collar and Cuff

This week, we're gearing up to kick off our Palmer Home “Feed-A-Family” fundraiser (01:10), and Malcom's excited for a local contest we're helping coordinate (03:55). Malcom was officially declared the 2022 Margarita Master (06:53), which was still not as cool as the Nacho Machine we broke out again (13:10). Memphis In May Is FINALLY Here (16:25), and Malcom explains why he loves it so much (22:09). We remember that time I tried to ‘manifest” a Killer Hogs Win (28:34), and the crazy tent neighbors we had last year (29:54). We hosted a guy who got FIRED from his volunteer position (31:43), and accidentally kidnapped a stranger that one time (32:58). Malcom explains how to be the best-prepared sightseer at the competition (35:16). Last week, Malcom drum-smoked a Porterhouse Steak (37:10) and doused it in his “Bacon Tallow” Butter (46:57). We made BBQ Grilled Chicken Sammiches for Mother's Day (50:00). I want to know what the difference between competition and backyard BBQ is (51:27), and Malcom reveals his TOP SECRET formula for PERFECT Competition Ribs (54:25). We have a whole selection of Bloody Mary mixes to try while we're in the booth (55:16).

This week we welcome first-time caller, long-time listener, Padraig Amond, who made the trip from Carlow to Exeter and he tells us about life in league one with The Grecians, getting papped at a Florida airport and how he might not be playing at Galway United next season. Johnny talks to Stephen Bradley about quadruple substitutions in an effort to manoeuvre around a large bleached mastodon that may have been in the room at the time before chatting to Liam Buckley about how good or otherwise the pitch was. Music this week comes from Dr Alban, Haddaway, Picotto and the Shels supporters. There's a birth name reveal and how a Duncan became a Bob, Johnny gets his suit stretched out a bit, and the boys lose touch with the kids. As usual we have to thank Future Ticketing, Collar and Cuff and The Porterhouse for allowing us to create more tangents than a Raymond Chandler novel. I'll stop talking now and let the rest of it float in the air.

Just before Jesus rising time we've got a Shelbourne Special for you. It's a biblical tale of hateful revenge turning into brotherly love for Mark Coyle and Aodh Dervin - two new disciples of Damien Duff's gospel at Tolka. They talk about getting the call from the Messiah and what it means to go full time as well as spreading the good news via on field chats. There's loaves and chicken, excited mothers, mysterious text messages, a postman, scientist, the big bag of Mail, the voice of God and monk brewed Porterhouse. Collar and Cuff are tasked with a suit for Johnny's wedding at Canaan and if that's not enough bible for you there's always the church of LOI with two rounds of games this weekend! All thanks to Future Ticketing.

Sun's out and Johnny's out, well out from the cloud of CoVid and back in studio for episode 6. Guitar hero, winged wonder and ex PFAI executive Ollie Cahill, joins us for a chat about Dan's dubious predictions, Away days in Kyiv, "The Gaza Strip" in Abbotstown, Paul Doolin, the other 'Ollie' at Shels and a whole heap of miscellany too random to work into this piece. All of this plus a roundup of the weekend games, Dan's twittering, the ever popular mailbag and the Porterhouse mystery voice. All of this as ever is brought to you in conjunction with Collar & Cuff, Future Ticketing and Malone Financial Services, so fire up the outdoor grill and tune in!

A downright giddy pod has Johnny shoulder dancing with GAA players, those Kiwi gypsies who apparently rejuvenated a championship winning team, and should you get a player sent off? If that wasn't enough we have a very special guest as Ireland Under 21 manager Jim Crawford drops by for a lengthy chat. As well as the upcoming Sweden game and the lowdown on the current class of '22, there's tackling a cheeky little Bordeaux, the granny rule, eligibility drama, marking the pitch in Harolds Cross and the Shels connection. Throw in the mailbag, the mystery voice with the Porterhouse, losing your shirt at Cheltenham with Collar & Cuff, and the mystery of the missing winner and you have all you need to get warmed up for another double fixture week!

" You're pleased that the ice man looked at you like a Porterhouse steak." Well, WOW! As Scott Patterson/Luke is feeling less threatened by "Max Medina" we are analyzing the first real acknowledgement that there is more to Luke and Lorelai than "just friends". We debate a few important topics... Would you rather attend the party at Richard and Emily's or the party at Lorelai's? Did Rory overreact or was Emily way out of line inviting all the kids from Chilton? Who needs a friend like Mitzi? (Eek) Plus, we didn't see the Clown Pillow but it is the first appearance of "The Bracelet from Dean"...and this is significant! Learn more about your ad-choices at https://www.iheartpodcastnetwork.com See omnystudio.com/listener for privacy information.