Podcasts about pralines

Today the Pizza Bone Committee will be discussing Dean Arnold Corll an American serial killer and sex offender who abducted, raped, tortured and murdered a minimum of twenty-eight teenage boys and young men between 1970 and 1973 in Houston and Pasadena, Texas. Not a great guy by any stretch  none the less Greg and Nate tackle this garbage human and bring you his story. So sit back crack a package of Pralines and get ready to listen to this harrowing tale. Brought to by You Run Podcast check us and other great pods at.. https://www.yourunpodcast.com/Support us on patreon.com/Yougonnaeatthatcrust

Warning: This post contains satire. Proceed with extreme caution. Side effects include bouts of critical thinking and unintended laughter. If you find yourself taking it too seriously, please consult with your doctor immediately.In the hottest hell of our imaginations, two Fascists and a Communist escape into a corner bar, the Barbarossa.The black-haired man with a tiny caterpillar mustache sits in an empty booth. He is Adolf Hitler, known to his people as Mein Fuhrer. A shorter man with a thicker, fatter mustache sits at a table in the middle of the room. He is Joseph Stalin, known as Comrade or Generalissimo. And the third man doesn't know where to sit. Barrel-chested and wide-eyed, with a cleanly shaven face—no mustache—he is Benito Mussolini, known to his people as Il Duce.“Sit, Benito,” Hitler says, pointing to the bar. Mussolini does as he is told.A tiny woman with straggly grey hair flying everywhere appears but does not make eye contact with the three dictators. She hovers and awaits her orders, pulling on her white apron. Quivering in fear, she admonishes her considerable sins and accepts her fate.“What are we drinking?” Stalin says.“Tea for me in a porcelain cup,” says Hitler. “And something sweet. Pralines!”“I will just have the usual,” Mussolini says.“Same for me,” says Stalin.The woman scurries back into the darkness and emerges moments later with a bottle of vodka, a tall glass of milk, and a saucer of pralines, which she places before Hitler. He rubs his hands together excitedly like a schoolboy. “Mmmmm, my favorite!” Says Hitler, “But where's the tea!” The woman startles and nods furiously but must first place the vodka on Stalin's table with a shot glass and then finally serve Mussolini his tall glass of milk.As the wench turns to leave, Hitler stews. It's taking too long. He pounds his fist on the table, and the woman races off.“That's always been your problem, Adolf. You are too impatient,” Stalin says, pouring himself a glass. “Impatient and impulsive.”Hitler scoffs. “Enjoy your ‘water,' Joseph. Do you think we're that stupid?”The cursed woman returns, taking care not to spill the cup of hot tea on Hitler as she carefully places it before him. Hitler dismisses her with a wave.“Water,” Stalin says, “How would you ever know, even it was?”“We're already bored of your little tiresome games,” Hitler says.Now, Mussolini pounds his fist on the bar. “Will both of you SHUT UP? We have urgent business to attend to.”Hitler and Stalin share a look. Then, both break into giggles.“WHAT is so funny if I may ask?” Mussolini says.“You, uh, have a bit of a milk mustache, Benito; it looks like mine!” says Stalin.Mussolini slides his sleeve across his face, wiping off the milk, but remains defiant.“Stop laughing, Adolf!”Hitler covers his mouth to try to keep from laughing.“Ha Ha real funny,” Mussolini says. “I used to drink milk for breakfast. Now, It's for my stomach. A terrible ulcer.”“Settle down, Benito,” Hitler says. “We did not gather here to discuss your dietary preferences.”“You're one to talk,” Mussolini says. “Maybe if you'd laid off the sugar, you might have—” This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit sashastone.substack.com/subscribe

Das Aargauer Stimmvolk wird an der Urne über tiefere Vermögenssteuern und über höhere Kinderabzüge abstimmen. Das hat der Grosse Rat auf Antrag der SP entschieden. Die Abstimmung über das erste Steuerpaket der Regierung ist voraussichtlich am 18. Mai 2025. Weitere Themen in der Sendung: · In der Stadt Aarau soll eine Jugendkommission eingeführt werden, das verlangt ein Vorstoss aus dem Einwohnerrat. Wir werfen einen Blick nach Wettingen, wo es eine solche Kommission schon seit über 20 Jahren gibt. · Unrentable Buslinien im Kanton Solothurn: Die Regierung hat Stellung genommen zu zwei Vorstössen aus dem Parlament. · Die Aarauer Brändli-Bombe feiert ihren 100. Geburtstag. Ein Rückblick auf die Geschichte des speziellen Pralines.

Thanks for joining! Today we talk to HRN intern and journalist Jess Gingrich, who was the lead producer on the most recent episode of Meat + Three, "The Bittersweet History of Pralines."Among other things discussed on the show:America's Test Kitchen's Proof Series Special Season: 100 ProofThe Food Chain: The Burrito Story“Day Zero” for water in MexicoSwitched on Pop / Gastropod: Is pop music just fast food?Amuse News is hosted and produced by RJ Bee and Heritage Radio Network. Original music by Amar Sastry.

This week's sweet and next week's topic.

Cyril Lignac propose une recette gourmande et régressive : la soupe au chocolat lactée accompagnée de sa crème glacée à la praline rose.

It's This Week in Bourbon for March 1st 2024. Brown‑Forman Corporation has sold its Jack Daniel Cooperage to Independent Stave Company, Wine & Spirits Wholesalers of America say that premiumization is dead, and Lost Lantern releases their Spring 2024 collection.Show Notes: Brown‑Forman Corporation has sold its Jack Daniel Cooperage The Ripken Experience Maker's Mark labels for inspirational woman Stranahan's Colorado Whiskey has opened a whiskey lodge in Aspen Wine & Spirits Wholesalers of America say that premiumization is dead Justins' has sued Kentucky ABC Kentucky lawmakers are moving to close loopholes in the Vintage Distilled Spirits law FC Dallas partnership with Campari America Kentucky Bourbon Festival ticket sale dates Jaywalk Straight Rye Maker's Mark Wood Finishing City Series Singapore Edition Lost Lantern Spring 2024 collection Evan Williams Single Barrel Bourbon with a commemorative 52nd Edition Gold Pegasus Pin Still Austin Whiskey Co Bottled in Bond Straight Rye Whiskey Total Eclipse Kentucky Straight Bourbon McConnell's Fine Ice Creams and Garrison Bros Whiskey Pecan & Pralines @jackdaniels_us @brownforman @makersmark @stranahans @fcdallas @campariusa @wildturkey @longbranchbourbon @kybourbonfest @lostlanternwhiskey @evanwilliamsbourbon @ewbourbonexperience @stillatx @caseyjonesdistillery @garrisonbros @mcconnellsicecreams Support this podcast on Patreon

Yves Camdeborde nous livre sa recette d'Ile flottante aux pralines roses. Une recette parfaite et délicieuse pour conclure votre repas de Noël.

Keisha Johnson is the owner and creator of Southern Girl Pralines. She's a social worker with a heart for people. Since the successful launch of her business, Keisha has begun offering a variety of flavors to include coconut, rum, pound cake, chocolate, almond and a special sweet potato praline for the holidays, with more to come. www.southerngirlpralines.com IG:@Southern_Girl_Pralines

This week on Krewe of Japan Podcast... the end is here! Well, Season 4 anyway. Jenn, Doug, & Maddy sit down to talk about the best of Season 4, new & exciting milestones, upcoming plans for Season 5, & some listener feedback. Whether you've been along from the ride since the beginning of the season or just recently hopped on, you'll definitely enjoy catching some of the highlights and behind-the-scenes stories from this amazing season! Thank you so much for listening in to the Krewe of Japan Podcast for Season 4!!! ------ About the Krewe ------The Krewe of Japan Podcast is a weekly episodic podcast sponsored by the Japan Society of New Orleans. Check them out every Friday afternoon around noon CST on Apple, Google, Spotify, Amazon, Stitcher, or wherever you get your podcasts.  Want to share your experiences with the Krewe? Or perhaps you have ideas for episodes, feedback, comments, or questions? Let the Krewe know by e-mail at kreweofjapanpodcast@gmail.com or on social media (Twitter: @kreweofjapan, Instagram: @kreweofjapanpodcast, Facebook: Krewe of Japan Podcast Page, TikTok: @kreweofjapanpodcast, LinkedIn: Krewe of Japan LinkedIn Page & the Krewe of Japan Youtube Channel). Until next time, enjoy!------ Support the Krewe! Offer Links for Affiliates ------Use the referral links below & our promo code from the episode (timestamps [hh:mm:ss] where you can find the code)!Liquid IV Offer Link  to save 20% Off your Entire Order! (00:01:10)Zencastr Offer Link - Use my special link to save 30% off your 1st month of any Zencastr paid plan!  (01:14:40)Tokyo Treat Offer Link to save $5 off your next box! (00:03:44)Sakuraco Offer Link to save $5 off your next box! (00:03:44)------ Other Links/References in the Episode ------Walden's Language Journey YouTubeWatch the Sumo World Championships 2023 in Tachikawa Streaming LIVE on YouTube!

The nerds are all here this week and are joined by our FIRST Kick Streamer guest! Flame aka Jason aka FlameFPS is a variety streamer on Kick and an all around awesome dude. Enjoy!You can find more of Flame at:https://kick.com/flamefpsJoin the Nerds Community Discord!https://discord.gg/78e5BUmXx8We're on YouTube!https://www.youtube.com/@workingclassnerdsCheck Out Our Streams!https://www.twitch.tv/Atrax_Ahttps://www.Kick.comv/marcusb814https://www.twitch.tv/NickVern51

Audio only - for the full video, visit: https://youtu.be/NrcYDrZWEqo

On this episode of Celebrate Every Day, hosts Anna Devere and Marlo Anderson talk turkey with friends for Summersgiving. They also trace the sweet beginnings of this sweet "nut-thing" on National Pralines Day.

Welcome to June 24th, 2022 on the National Day Calendar. Today we celebrate furry interns and sweet “nut-things.”  For those of us who work at home, every day is National Take Your Dog To Work Day. And these pups are truly lucky to be around their favorite person all day - you! There's the added benefit of playtime, treats, and tummy rubs which can break up work nicely. But if you work in an office, consider this: dogs at work can relieve stress and increase productivity, not just for you but also for your whole team! Don't be afraid to bring your pooch along, to celebrate the canine calming effect on National Take Your Dog to Work Day. There are lots of stories about the origin of the candy known as the praline, but they all point to the same 17th century Count. Apparently this lovesick Count asked his personal chef to create an irresistible candy that he could give out to the women he was courting. The confection, which was originally made with almonds, became very popular and was brought to the Southern United States by French immigrants in the 1800s. It was there that the candy was given a local twist, replacing almonds with pecans. The praline that we know and love in the States was born from this substitution. On National Pralines Day, celebrate your sweet tooth with this classic confectionary love note. I'm Anna Devere and I'm Marlo Anderson. Thanks for joining us as we Celebrate Every Day. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Jule creates extraordinary chocolate delicacies in her shop in Fairhope, Alabama. Knowing nothing about high-end chocolate, she takes me on a tasting journey to teach me how her delicacies are made, offering insights on the ingredients she sources from across the US and Europe and even the cocoa trees in Madagascar. If you're looking for a perfect finish to a Thanksgiving meal, take a listen and let Chef Jule offer some delicious ways to cap it off with something truly exceptional. 

durée : 00:41:31 - Côté saveurs en Béarn Bigorre - La praline est une confiserie fabriquée à partir d'amandes ou noisettes torréfiées, puis enrobées de sucre caramélisé.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about RED chocolate pralines.

One of the best holiday cooks around, Deb Sanderson, gives a preview of what the holidays will be like for her, shares her recipe for Pralines, and gives an update on her love, Gary.  Tune in for a great conversation with a sweet Southern Belle.

Happy Fall witches! IT'S OFFICIALLY SPOOKY SEASON & we're going all in here at Crime, Cults, & Coffee. This week we each picked 3 stories to cover regarding cursed movie sets! Listen in as we talk about some eerie and downright disturbing shit that occurred as a result of filming these movies. Urban legends or actually terrorized by some force of evil? That's for you to decide. --- Support this podcast: https://anchor.fm/crime-cults-and-coffee/support

On this week's episode of The Blue Jays Way podcast powered by Over The Line Sports, Curtis Martin and Tyler Procyk talk to Blue Jays outfield prospect Chavez Young (27:10) about everything from Ice Cream to what it's like having Dante Bichette as a hitting coach. The boys also sat down to talk about the Jays winning streak and our own favorite Ice creams.

HELLO PEOPLE What's up? Today we're chatting about some trips that we're taking, what we do on trips, and how we're going to be working with a trainer on our next one!  We're also chatting about vegas, airbnb's, and mini golf!   Remember to subscribe on YouTube: www.youtube.com/c/commencefitness and follow on Instagram: www.instagram.com/thesortahealthycouple

Ever tried making pralines? Let's do it! --- Send in a voice message: https://anchor.fm/heyevette/message

This Treat Has Been Around Since The Cold War, But It's Still The Best Way To Stay Frosty. Welcome to June 24th, 2021 on the National Day Calendar. Today we celebrate sweet “nut-things” and patriotic pops.  There are lots of stories about the origin of the candy known as the praline, but they all point to the same 17th century nobleman —Count du Plessis-Praslin. The most popular version was that the Count asked his personal chef to create an irresistible candy that he could give out to the women he was courting. This confection, which was originally made with almonds, became very popular and was brought to the Southern United States by French immigrants in the 1800s. It was there that the candy was given a local twist—replacing almonds with pecans—and the praline that we know and love in the States was born. On National Pralines Day, give your sweet tooth a love note with this classic confectionary creation. Doc Abernathy and James Merrit were supposedly on a road trip when they came up with the idea for the bomb pop.  In 1955 during the height of the Cold War, these guys from Kansas City, MO were inspired by a patriotic theme.  Today the red, white and blue trio of cherry, lemon and blue raspberry still appeals to the kid in all of us.  If you remember scrambling for money at the sound of music from the ice cream truck turning down your street, you'll remember your first bomb pop.  Some original popsicle flavors have been retired, but the bomb pop is still the best way to stay cool on any given day in Summer.  On National Bomb Pop Day, stay frosty with this iconic blast from the past.  I'm Anna Devere and I'm Marlo Anderson.  Thanks for joining us as we Celebrate Every Day.

This episode is also available as a blog post: https://tedsplaceusa.wordpress.com/2020/12/11/buttermilk-pecan-pralines/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

This week's sweet and next week's topic.

Belgian pralines are a very special treat. Frederic Blondeel has been named Belgium’s best chocolatier by the Gault & Millau restaurant guide. He lets us in on what makes Belgian chocolates so special.

Belgian pralines are a very special treat. Frederic Blondeel has been named Belgium’s best chocolatier by the Gault & Millau restaurant guide. He lets us in on what makes Belgian chocolates so special.

In deze aflevering gaan we vreemd; we duiken namelijk in de wereld van de cognac, en dat doen we met Nicky Verlinden van Cognacshop.be. Cognac en wijn (en reken daar ook maar Pineau des Charentes bij) zijn namelijk onlosmakelijk met elkaar verbonden, zoals Nicky meteen uitlegt. En met tonnen vol passie en expertise beantwoordt hij tal van andere vragen. Welke types cognac bestaan er zoal bijvoorbeeld, en welke is het meest geschikt is om kennis te maken met deze wereldberoemde, maar eigenlijk ook wat miskende drank? Hoelang kun je cognac bewaren? Hoe zit het met food pairing? Waarom leggen mensen soms een fles cognac in de diepvriezer? En cognac in cocktails: is dat wat? Ook dit interview werd weer helemaal coronaproof – in Nicky’s veranda, met de tuindeur wagenwijd open – én met versterking opgenomen. Ik heb namelijk mijn goede vriend Carlo meegenomen omdat hij – in tegenstelling tot uw dienaar – wel al eens een glas cognac of, vaker nog, een goede whisky achteroverslaat. Dit zijn de cognacs die we tijdens het interview hebben gedegusteerd: Pasquet Organic 10 BIO (10 jaar oud) André Petit XO Extra (35 jaar oud) Navarre Cravache d’or (20 jaar oud) Bertrand XO (30 jaar oud) Pasquet L’Esprit de la Famille – Elisabeth (30 jaar oud) Pasquet L’Esprit de la Famille – Paul (uit 1949, niet op de opname)   Zoals je op het einde kunt horen, kun je dankzij Cognacshop.be een fles cognac van maar liefst 1.500 euro winnen! Meer uitleg daarover – en een geestig filmpje – vind je op deze pagina. Waag je kans! Je steunt er een mooi doel mee. Aanvullende geluidseffecten van Nomfundo_k, felix.blume en Fedefrede op Freesound.org.

Taking Back Nerdom Preview - Spiderman 3 - Pralines n Cream Ice Cream Sundae Stout Today We Review Ingenious Brewing Pralines n Cream Sundae Stout ! And then get a preview of our NEW second show  Taking Back Nerdom , where we talk marvel , Comics , Movies, nerd stuff ... and more !!!  subscribe on youtube!!!!   #marvel #comicbook #nerd #review 

In this week's episode (our first episode), GeauxEATS! explores the history behind the rich, creamy, and sugary confection known as pralines or pecan candies & the history behind the women known as Pralinières who made and sold these Louisiana classics.Allons Manger! Let's Eat!Visit Us: https://www.sidekicksunite.com/More Info & Sources:Knapp, G. (2016, October 27). Pralines Are More Than Just New Orleans' Signature Candy. From https://www.eater.com/2016/10/27/13422426/praline-new-orleans-pecan-candyOld Praline Women. (1902, September 1). The New Orleans Times-Democrat, p. 38.Poydras, M. (2020, January 07). The History Behind One of America's Most Beloved Desserts. From https://www.theatlantic.com/entertainment/archive/2020/01/the-history-behind-one-of-americas-most-beloved-desserts/604405/

You Tried Dat?? is back to celebrate one of the most famous, well-known holidays of all time: bootlegger's day! They also discuss errors in hotel reservations and 80's icons before tasting Miezko Champagne Pralines, Choco Boom Tortufel Kyiv, and Krispy Kreme Strawberry Doughnut Bites.

Dans l'épisode de cette semaine pour cette nouvelle saison de Miam!, découvrez Sébastien Jahan, patron de la boulangerie le Fournil d'Elina à Poitiers et sa recette qui vous est présentée par Thierry Pfohl dans notre édition du samedi. Rendez-vous sur le site de La Nouvelle République : https://www.lanouvellerepublique.fr/loisirs/gastronomie, ou sur le site de Centre-Presse pour reproduire cette recette. Miam! est un podcast de La Nouvelle République et Centre-Presse concocté par Thierry Pfohl et assaisonné par Laurent Gaudens. Musique: Daybreak par Jens East  https://creativecommons.org/licenses/by/3.0/deed.fr  Ce podcast est également disponible sur : Apple Podcasts, Google Podcasts, Deezer, Spotify et Podcasts Addict.

RTL vous régale part aujourd'hui à la découverte du pays Lyonnais, ses spécialités, sa culture et sa gastronomie. Avec de nombreux bâtiments inscrits au au patrimoine mondiale de l’humanité, Lyon offre des trésors d'architecture : la cathédrale saint Jean et les maisons du quartier, la place Bellecour, les murs peints de la Croix Rousse, le quartier de la Fourvière et sa basilique. Au-delà de la très riche vie culturelle, Lyon possède également un art de vivre que l’on apprécie de suite : de la charcuterie et des bouchons qui servent de la cuisine traditionnelle. Si la tradition est très importante à Lyon, il y a aussi nombre de jeunes chefs qui ont donné un nouveau souffle à ces spécialités sans renier l’héritage des mères lyonnaises. Au menu : on déguste de la charcuterie lyonnaise, on découvre l'ambiance et les spécialités d'un bouchon typique et, pour le dessert, on savoure une délicieuse tarte aux pralines.

This is a new addition to our tour. But it certainly isn't new in the hearts of locals. Upon opening the Sweet Treats on the Wharf in 1994, Doug knew nothing about the business but always loved ice cream and people, and decided to give it a go. Doug's personal favorite flavors are Cookies and Cream, Brownie, and Pralines and Cream. Fun fact, the first week the shop was open, ice cream was FREE! To register and find all the details about our West Tour here: liict.org/liict-west-2020 Music: "Submarine" by Dyalla. --- LIICT Audio Tour 2020 is produced by Derek Steen Media. Speakers: Derek Steen, Jeff Noreman, Leah Noreman, and Anna Noreman. Find more info at liict.org.

One of the most charming things about Louisiana are the people you find along the way. On this special podcast, you’ll meet a true treasure of the Northshore, Miss Emma Giron, of Emma’s Famous Pralines in Slidell, Louisiana. Miss Emma is a true food hero, who has devoted much of her life to our most emblematic candy creations, the praline. Located in an unassuming strip mall on Old Spanish Trail, Emma’s Famous Pralines is a compact but cozy space filled with the rich aroma of butter and sugar. Family photos and old newspaper clippings adorn the walls and on the shelves there you’ll find individually wrapped pralines for sale, along with homemade goods, both sweet and savory. If this podcast has made you hungry for pralines you can find her at her shop at 705 Spanish Trail in Slidell and she does ship! She’s on Facebook and you may give her a ring at 985-641-9151. Big thanks to our sponsor, the St Tammany Parish Tourist Commission. Located just 40 minutes from New Orleans' French Quarter, the Northshore’s Tammany Taste features the chefs and farmers, brewers and bakers of St. Tammany Parish’s culinary scene! Visit LouisianaNorthshore.com to discover more. Louisiana's Northshore, where New Orleans has come to play and get away for more than a century. Don’t miss a delicious Tammany Taste Quick Bite by subscribing to our podcast at poppytooker.com where you’ll also find lots more recipes and delicious food ideas too. Louisiana Eats original theme music by Johnny Sketch & the Dirty Notes. Thanks to senior producer Joe Shriner who produced this podcast.This Louisiana Eats Quick Bite was produced by Poppy Tooker Broadcasting.

One of the most charming things about Louisiana are the people you find along the way. On this special podcast, you'll meet a true treasure of the Northshore, Miss Emma Giron, of Emma's Famous Pralines in Slidell, Louisiana. Miss Emma is a true food hero, who has devoted much of her life to our most emblematic candy creations, the praline. Located in an unassuming strip mall on Old Spanish Trail, Emma's Famous Pralines is a compact but cozy space filled with the rich aroma of butter and sugar. Family photos and old newspaper clippings adorn the walls and on the shelves there you'll find individually wrapped pralines for sale, along with homemade goods, both sweet and savory. If this podcast has made you hungry for pralines you can find her at her shop at 705 Spanish Trail in Slidell and she does ship! She's on Facebook and you may give her a ring at 985-641-9151. Big thanks to our sponsor, the St Tammany Parish Tourist Commission. Located just 40 minutes from New Orleans' French Quarter, the Northshore's Tammany Taste features the chefs and farmers, brewers and bakers of St. Tammany Parish's culinary scene! Visit LouisianaNorthshore.com to discover more. Louisiana's Northshore, where New Orleans has come to play and get away for more than a century. Don't miss a delicious Tammany Taste Quick Bite by subscribing to our podcast at poppytooker.com where you'll also find lots more recipes and delicious food ideas too. Louisiana Eats original theme music by Johnny Sketch & the Dirty Notes. Thanks to senior producer Joe Shriner who produced this podcast.This Louisiana Eats Quick Bite was produced by Poppy Tooker Broadcasting.

One of the most charming things about Louisiana are the people you find along the way.  On this special podcast, you’ll meet a true treasure of the Northshore, Miss Emma Giron, of Emma’s Famous Pralines in Slidell, Louisiana. Miss Emma is a true food hero, who has devoted much of her life to our most emblematic candy creations, the praline.  Located in an unassuming strip mall on Old Spanish Trail, Emma’s Famous Pralines is a compact but cozy space filled with the rich aroma of butter and sugar. Family photos and old newspaper clippings adorn the walls and on the shelves there you’ll find individually wrapped pralines for sale, along with homemade goods, both sweet and savory.        If this podcast has made you hungry for pralines you can find her at her shop at 705 Spanish Trail in Slidell and she does ship! She’s on Facebook and you may give her a ring at 985-641-9151.                               Big thanks to our sponsor, the St Tammany Parish Tourist Commission. Located just 40 minutes from New Orleans' French Quarter, the Northshore’s Tammany Taste features the chefs and farmers, brewers and bakers of St. Tammany Parish’s culinary scene! Visit LouisianaNorthshore.com to discover more.  Louisiana's Northshore, where New Orleans has come to play and get away for more than a century. Don’t miss a delicious Tammany Taste Quick Bite by subscribing to our podcast at poppytooker.com where you’ll also find lots more recipes and delicious food ideas too.

This week on the DATEScast, Derek is sick with possibly the coronavirus and Tim is his number one suspect. After arguing about who got who sick and who drank more at Jared's wedding, our snackologists make up just in time to pick, eat and rate this last remaining shred of evidence from the Jew-C's bachelor party, La Belle Creole Creamy Pralines. Or PRAHHHlines, as Tim makes everyone say it. Remember, nobody saves room for sweets in New Orleans. Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan & The Darkness (@thedarkness) Inspired by: Mike and Tom Eat Snacks

This week on the DATEScast, Derek is sick with possibly the coronavirus and Tim is his number one suspect. After arguing about who got who sick and who drank more at Jared's wedding, our snackologists make up just in time to pick, eat and rate this last remaining shred of evidence from the Jew-C's bachelor party, La Belle Creole Creamy Pralines. Or PRAHHHlines, as Tim makes everyone say it. Remember, nobody saves room for sweets in New Orleans. Featuring: Derek Montilla (@cap_kaveman) & Tim Agne (@timagne) Music by: Polly Hall & Andrew Barkan & The Darkness (@thedarkness) Inspired by: Mike and Tom Eat Snacks

Shownotes Where can you find Authentic New Orleans Creamy Pralines, homestyle Red Beans and Rice and yummy Gumbo? At the Texas Farmers Market Lakeline, that’s where! Every Saturday 9-1 pm. Sharon Richardson, CEO of Christen’s Gourmet Pralines, is known for her New Orleans style Pralines. But her biggest seller is her Red Beans and Rice! Sharon was forced to leave her home in New Orleans due to Hurricane Katrina and started a brand-new life in Austin, Texas. Listen to how Sharon’s gift to her daughter Christen turned out to be the best gift to herself.   Contact Information: Sharon Richardson Facebook Farmers Market: Every Saturday 9-1 pm Texas Farmers’ Market LakeLine Black History Month Celebration February 22nd Singer, Ange Kogutz “Struggles of yesterday, today and moving forward” “Black History Trivia” One of Sharon’s favorite booth: Alex Bernhardts Farms Musician Johnny McGown   EATIN’ AND  SIPPIN’ LOCALLY SHOW Questions, Comments or Come on the Show Email Social Media Instagram Facebook Twitter Show Credits Eatin’ and Sippin’ Locally is produced by Yolanda Nagy at Yolanda Nagy’s Studio in Texas Visit me at my Website Credits Music Neosound : Market Spices By Simon Wolfe Sound Effects by FreeSound  Photo Cover: Marley Lira G-bars Koozie: Gabriel Coward Thank You, my buddy Andrew Maxwell, CEO of The Budaful Hiker For donating some awesome podcast equipment for me to use. Love you, my brother! Until we meet again, Keep It Local & Share this show with a friend!                

Cyber Truck, Elon Musk, Selling products online and accepting crypto, The power of social media, The Mandalorian, Baby Yoda & more! Episode brought to you by: Trog so White Toothpaste ™ Our website: https://ThatBitcoinShow.com Buy Homemade Pralines! https://euciandthegoddess.com/shop/pralines/ Buy some merch! https://euciandthegoddess.com/ Follow us on Twitter: https://twitter.com/CryptoEuclid https://twitter.com/mysticaloaks Show account: https://twitter.com/ThatBitcoinShow Support the show: Bitcoin: 3E3Rht3u4XcnZgQwmmxn5ZeAEVyWLc2WjW https://anchor.fm/thatbitcoinshow/support https://euclidandoaks.com/support-us/ Patreon: https://www.patreon.com/EuclidAndOaks Earn Bitcoin when you shop! https://lolli.com/ref/wf9ZznADcD --- Send in a voice message: https://anchor.fm/thatbitcoinshow/message Support this podcast: https://anchor.fm/thatbitcoinshow/support

durée : 00:47:55 - Béarn Gourmand France Bleu Béarn - Ne dites pas que ce sont des chouchous, ce sont des pralines. Nicolas Tonon et Pierre Barthe sont les deux créateurs d'une boutique entièrement consacrée à cette gourmandise bien de chez nous. Bienvenue dans l'univers de Kuku La Praline à Lons.

Le festival français Paris to Provence est de retour tout le weekend au magnifique Como House & Garden de South Yarra, à Melbourne. Nous nous sommes rendus sur place découvrir ce qu’on pouvait y manger et y boire tout le weekend. Pour plus d'info et vous procurer vos billets : https://www.paristoprovence.com.au/ - Le festival français Paris to Provence est de retour tout le weekend au magnifique Como House & Garden de South Yarra, à Melbourne. Nous nous sommes rendus sur place découvrir ce qu’on pouvait y manger et y boire tout le weekend. Pour plus d'info et vous procurer vos billets : https://www.paristoprovence.com.au/

Bitmex hack, getting Bosked, our trip to Panama City Beach, FL, Getting a deal on Priceline, Pralines, We play "do you know me" I tell Tamara a woman's place is in the kitchen & more! Episode Sponsored by: https://twitter.com/investvoyager Use code "EUCLID25" to get $25 in free Bitcoin! https://go.onelink.me/4gTR/f03f9ef2 Our website: https://ThatBitcoinShow.com Buy some merch! https://euciandthegoddess.com/ Join our Discord: https://discord.gg/W8aPGsA Follow us on Twitter: https://twitter.com/CryptoEuclid https://twitter.com/mysticaloaks Show account: https://twitter.com/ThatBitcoinShow Listen as a podcast: https://anchor.fm/thatbitcoinshow Support the show: Bitcoin: 3E3Rht3u4XcnZgQwmmxn5ZeAEVyWLc2WjW https://anchor.fm/thatbitcoinshow/support https://euclidandoaks.com/support-us/ Patreon: https://www.patreon.com/EuclidAndOaks Earn Bitcoin when you shop! https://lolli.com/ref/wf9ZznADcD --- Send in a voice message: https://anchor.fm/thatbitcoinshow/message Support this podcast: https://anchor.fm/thatbitcoinshow/support

Episode 8: The Most Forced Interview Ever…Wilford Brimley’s Pralines; Ben breaks out his parachute pants; Fefe forces herself on Ben by way of interview. *Also available on Spotify, Google Play, iTunes, Stitcher*Special Thanks to:Exalted Piledriver: https://www.facebook.com/exaltedpiledriver/Abysmal Fall: https://www.facebook.com/abysmalfallofficial/Anthropic: https://www.facebook.com/Anthropicgrindcore/Repugnatory: https://www.facebook.com/Repugnatory/Vertigo Freeway: https://www.facebook.com/VertigoFreeway/Darkapathy: https://www.facebook.com/darkapathyUSA/Harkane: https://www.facebook.com/harkaneofficial/High Gallows: https://www.facebook.com/highgallows/ See ya’ll @ Skylark For Vale, Waldhexen, Kryst, Nine Layers Deep on June 29th. **BANDCAMP, 7/16/2019, Vertigo Freeway’s Self-Titled album will be available**

Stepmother is often a role that is looked at as wicked or secondary but it is a role that is one of the hardest and is a woman who plays a significant role in their family's lives. It is one that needs to be appreciated, recognized and loved always so today we are celebrating it loud and proud and sharing tips on how stepmoms can feel confident to do the same. Happy Stepmother's day to all of the stepmom's out there. Leah's Likes: Brain Health: Sleep - it is incredibly important to get enough sleep. It makes you think clear, feel rejuvenated gives you the energy to take on the day. Get more sleep. Indulgence: Ice-cream. My favourite is Pralines and Cream. What is your favourite? Sometimes its great to sit with a little bit of ice cream and enjoy the flavour. That little extra makes you feel great. Write us and share your stories we love to hear from you. leah@consciouscoachinginc.com Brought to you by: Conscious Coaching Inc. www.consciouscoachinginc.com leah@consciouscoachinginc.com Audio Production by: East Coast Studio www.eastcoaststudio.ca Music by: The Music Assembly www.themusicassembly.com

Jordan gives their rundown of the Met Gala campy realness, Marcus concocts a decadent praline recipe, and they hash out some of the trash legislation coming through the South with some advice on how to take a stand against it. (Hint: It might not be boycotts). You can read Jordan's Met Gala ranking here: https://ello.co/jordanscruggs/post/osuu0l0vsgeqdz69p4ulaa

Get ready for the Wild Wayne Unchained Podcast (cue applause)!!! We'll talk it up about culture, cuisine and lifestyle! So strap on your seat belt and we bout to ride! Wild Wayne IS THE VOICE OF NEW ORLEANS! He has been an iconic media figure for over 2 decades with radio accolades, television shows, blockbuster movie cameos, philanthropy and now culinary guru! Plus WWU will be co-piloted by New Orleans  hustler of the year, fashion icon, and cigar aficionado Shawn Royal aka Charlie P. Hustle. Additionally, we will feature some of the most innovative and colorful characters from NOLA and beyond! Here comes episode 6... It don't matter whether you call 'em Pralines, Plarines, Pray-leens, or Pecan Candies, just as long as you get 'em from Ms. Loretta's Authentic Pralines! We have a lively discussion with Ms. Loretta Harrison about her entepeneurial journey from humble beginnings in St. Bernard Parish to the world of Pralines! We also get the little known history of the origins of Pralines. Ms. Loretta is quite the firecracker and a New Orleans gem! Get an earful of the entire story of Ms. Loretta, the Praline Queen of New Orleans! Follow Ms. Loretta on instagram @LorettasPralines or www.LorettasPralines.com for more info  Visit Loretta's Authentic Pralines  2101 N. Rampart St. and 1100 N. Peters Street in NOLA #WECONTROLTHENARRATIVE! Podcast 7 coming SOON! Subscribe today and stay tuned.... Recorded at BuckJump Studios Engineered by C. Smith Filmed by C. Smith x Royal Films Pictures by Wild Wayne x C. Smith   For sponsorship and advertising inquiries - call 504-258-0200 or via email wildwayneunchained@gmail.com  

Craving Brunswick Stew; Bears Kicker; Pralines; Turning 39; Did Ya See; Tax Refund; Camera Angle; 159k Texts

Craving Brunswick Stew; Bears Kicker; Pralines; Turning 39; Did Ya See; Tax Refund; Camera Angle; 159k Texts

Craving Brunswick Stew; Bears Kicker; Pralines; Turning 39; Did Ya See; Tax Refund; Camera Angle; 159k Texts

Episode 75 of the Random #history of Belgium will take a fly-over approach on the place of #chocolate in our history. On this Christmas day we're looking at the the past of bon-bons, pralines, chocolate bars, truffles and a bit of the companies and origins behind these tasty goods.

On this week s show, we indulge our sweet tooth with the help of some influential dessert makers. We visit the Swiss Confectionery, a family run bakeshop that s been in business in New Orleans for almost a century. Their custom made delicacies are fixtures at New Orleans weddings, birthdays, and other celebrations. Then we learn the rich history of Goetz Caramel Creams, which originated in 1895 as the Baltimore Chewing Gum Company. 123 years later, and CEO Mitchell Goetze has plenty to talk about. Next, Elna and Suzie Stokes invite us into their Vieux Carr candy shop, Leah s Pralines, where the sweet aroma of candy wafts through the shop from copper kettles. We also visit the Elmer Chocolate factory in Ponchatoula, Louisiana. With a heritage that reaches back to 1855, Elmer Candy is not only the oldest candy maker in Louisiana, but one of the oldest in the nation. Their state of the art machinery and innovative ingredients, however, are far from dated. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Welcome to Episode 56...thank you so much for listening to our Podcast! Today we talk about what we've been up to...the Boss "Legend" Series...more stuff for the DOD collection...two very awesome pedals that just arrived for us to demo - the MOD Devices Mod Duo and the Glou Glou Pralines...more Mozztronics gear...we FINALLY filmed the first video of the Line 6 four button series pedals (DL4, DM4, FM4, MM4 & AM4)...and much more! If you are around the Noosa area (Sunshine Coast, Queensland, Australia) on Thursday, November 15 you can come and see us LIVE...we will be at the Music@Noosa Pedal Night from 6-8pm...entry is $5 and it will feature US and Simon Gardner who is one of the most amazing guitarists you'll ever see!!   Also, don't forget to take a photo of what you are looking at RIGHT NOW whilest listening to this podcast and post it on our Facebook page or email it to us...links below!   Send us an email: superfunawesomehappytime@gmail.com   Make sure to check out our YouTube channel here: www.youtube.com/c/TheSuperFunAwesomeHappyTimePedalShow   While you are interwebbing why not swing past our Facebook page and give that a 'Like': www.facebook.com/SuperFunAwesomeHappyTimePedalShow/   Or on Instagram: www.instagram.com/superfunawesomehappytime/   Where we record this stuff: www.facebook.com/PaperbarkRecordingCo/   Or if you prefer Instagram Alex: www.instagram.com/alexrottier/   Gabor: www.instagram.com/tallguywithglasses/    Thanks for listening....please make sure to SUBSCRIBE to our Podcast and YouTube channel...plenty more Podcasts and videos to come!!

N.C. State has an opportunity to make a statement in the ACC with Saturday's Textile Bowl matchup versus Clemson at Death Valley. ACC reporter Jonathan Leifheit helps preview the Top 15 donnybrook. Pistol Annies will release their third CD in early November; and Music Row maven Preshias Harris has good things to say about Miranda Lambert and crew. Also, cheese straws and pralines are in the Hashtag Hullabaloo conversation.

This week, Ryan and Brian discover pralines, discuss the possibility of debating sandwich semantics, and listen to a VOICEMAIL. This show: Pralines from Southern Candymakers Seattle Cream Cheese Dogs Recipe Lollapuzzoola! (http://www.bemoresmarter.com/lollapuzzoola) Sporcle's Puzzle Hunt (https://www.sporcle.com/blog/2015/09/siapuzzlehunt/) Fireball Crosswords If you enjoy our show (or even if you don't), consider leaving us a 5-star review on iTunes. This will help new listeners find our show, and you'll be inducted into the Quintuple Decker Turkey Club. Drop us a note or a Tweet or a postcard or a phone call — we'd love to hear from you. Helpful links: iTunes link: https://itunes.apple.com/us/podcast/fill-me-in/id1364379980 RSS feed: http://bemoresmarter.libsyn.com/rss Contact us: Email / Facebook / Twitter / Instagram / Google Voice

Editor’s note: Scott and Brian sound like they’re in a cave and it’s unfixable for this episode. But the content is still good! They talk about Swamp Pop Praline Cream...

Cal back from his trip ready to dip again lol.You(yeah you) reading this. Thanks for tuning in. We appreciate it!!! We just wanted to let you know. Now carry on lol!!!(253)-234-7149 Just had to put that at the beginning. So you could call in with questions and comments.This week we discuss:1. What was the cruise like2. Did you like NOLA? 3. Racism on cruise ships?4.Bourbon street?So come check it out and leave a comment. We appreciate all y'all!!!!!Don't forget to subscribe to us however you listen to us also.Also, check out the following:Our youtube channel(Don't forget to subscribe):https://www.youtube.com/channel/UCafKLwhw9arFN-YaVS1iPPAJerry's soundcloud:https://soundcloud.com/jerry-williams-11DAT Kids Youtube Channel:https://www.youtube.com/channel/UCQ8b...Our Podcast networks:X Squad Affiliateshttp://www.xsquadaffiliates.com/Fat Lulz Radio:https://www.facebook.com/fatlulzradio...Don't forget to call in 253-234-7149!!!!!!Thanks for listening. We appreciate more than you know.

Cal back from his trip ready to dip again lol.You(yeah you) reading this. Thanks for tuning in. We appreciate it!!! We just wanted to let you know. Now carry on lol!!!(253)-234-7149 Just had to put that at the beginning. So you could call in with questions and comments.This week we discuss:1. What was the cruise like2. Did you like NOLA? 3. Racism on cruise ships?4.Bourbon street?So come check it out and leave a comment. We appreciate all y'all!!!!!Don't forget to subscribe to us however you listen to us also.Also, check out the following:Our youtube channel(Don't forget to subscribe):https://www.youtube.com/channel/UCafKLwhw9arFN-YaVS1iPPAJerry's soundcloud:https://soundcloud.com/jerry-williams-11DAT Kids Youtube Channel:https://www.youtube.com/channel/UCQ8b...Our Podcast networks:X Squad Affiliateshttp://www.xsquadaffiliates.com/Fat Lulz Radio:https://www.facebook.com/fatlulzradio...Don't forget to call in 253-234-7149!!!!!!Thanks for listening. We appreciate more than you know.

Episode Summary:In this episode, Luke talks to local chef, Jason Kerr and confectioner, Becca Reyenga about their love for food, for farmers markets, for Houston and for one another.Episode Credits:Produced, edited and scored by Luke Brawner.Theme music: "No Me Without You," by the Robbie Seay Band.Other songs featured in this episode are by local instrumental artist, BROR, and Houston-raised piano prodigy, Cameron Pessarra .Artwork by Spindletop Design.Be sure to follow us on Facebook, Twitter and Instagram @thehpodcast, and subscribe, rate and review the show on iTunes!© 2017-2022 Milieu Media Group

On this week s episode, we celebrate Hanukkah, the festival of lights, a time when families gather to light the menorah, exchange gifts and feast on traditional foods. First, we share stories with Rabbi Ed Cohn of Temple Sinai, the spiritual leader of the largest synagogue in Louisiana. Rabbi Cohn tell us about his tenure at Temple Sinai and his favorite Hanukkah food memories. Then, we head over to the Lower 9th Ward, to the grand opening of the Sankofa Fresh Stop Market. Sankofa is a community development project that is working to provide healthy food and promote neighborhood well being in an area of New Orleans that has suffered from a lack of food resources for years. We also speak with Elizabeth Kurtz, author of Celebrate Food, Family, Shabbos, to learn more about some other kosher holiday recipes, with a different challah bread for every occasion Next, we wander through the holiday lit French Quarter to visit Leah s Pralines, a quaint family owned candy shop steeped in a delicious history. Elna Stokes and her daughter Suzie, the second and third generation operators of the business, tell us about the Johnson family s history with pralines. Finally, we hit the history books with Rien Fertel, food historian and scholar, to hear about his research on Louisiana s quintessential candy. It s the season of sweets on this week s Louisiana s Eats Elizabeth Kurtz s Spinning Dreidel Rum Punch Be careful with this one drink too much and your head will be spinning Rum is a wonderfully versatile spirit that can be mixed with just about everything and the Walder's Creamy Liqueur adds a decadent rich layer to this festive punch. What you ll need Large punch bowl 1 Bottle Ron Viejo De Caldas 3 Year Aged Rum 4 Cans Ginger Ale 4 Cups Pineapple Juice 1 Bottle Walder s Vodka and Vanilla Creamy Liqueur Plenty of Ice In a large punch bowl, combine all of the ingredients except the ice and ginger ale. Refrigerate the punch for about an hour before you re ready to serve. Then, add the ice, ginger ale and stir.

Those crazy kids at Giggle Loop are back in your ears talking osteopathy, wrestling names and their giggly day (super on brand). We also play a game of Tarot Against Humanity, revisit our Murder Mystery saga, Live and Let Bride, … Continue reading →

Back home at Bar Lubitsch, Greg ponders parents, pastrami and pecan pie.

Evans Famous Creole Pralines (visit matescast.com for more snacking) Learn more about your ad choices. Visit megaphone.fm/adchoices

Evans Famous Creole Pralines (visit matescast.com for more snacking)

With Lingerie expert: [Peggy Gundlach][link1], Queen of the Praline: Tee-Eva Perry, and James Hayes from [The Lovey Dovies][link2]. [link1]: http://basicsunderneath.net/ [link2]: http://www.myspace.com/loveydovies See omnystudio.com/listener for privacy information.

It's our post Thanksgiving show. Rodan has a shitty Thanksgiving, Taylor gets (i)Touched in a good way, and Taffy shares a truly magical story from her childhood...no, really, it's a doozy! We are podismycopilot.com. Be sure to download video episodes 46, 47 and 48 released just prior to this one!!! blog: www.podismycopilot.com, email: podismycopilot@gmail.com, facebook: Ok, So I Love Pod Is My Copilot

Welcome into Planète Chocolat Workshop!   This video shows how we make our pralines in 10 steps:   The mould is filled with chocolate. The air bubbles disappear with the vibration. The excess of chocolate is taken out. The mould is put in the fridge for 20 minutes. The filling is put into the pocket. The filling could be flavoured ganache, praliné, caramel or anything else... The shells are filled with the ganache, the praliné, the caramel... The mould is put back in the fridge for another 20 minutes. The filled shells are closed with chocolate. Then, the mould is put again in the fridge for 20 minutes. The pralines are removed from the mould.     Planète Chocolat production team includes six qualified Belgian chocolate makers who work with respect for tradition while developing new ideas to combine the chocolate with new flavours, new forms… They pay particular attention to the choice of the raw materials and to the manufacture of the pralines, true miniature chocolate sculptures, thus guaranteeing the best quality of the Belgian chocolate (100% pure cocoa butter, without GMO or preservatives). Planète Chocolat also organises demonstrations to show visitors how our products are made. We welcome approximately 35,000 visitors per annum. During the demonstration, the history and the origin of the chocolate and cocoa are explained. We also explain how the pralines and the carracks are made. While the visitors attend the demonstration, they have the possibility of seeing our chocolate makers at working through our workshop’s windows.  Chocolate workshops are also organised: the participants come into the workshop to make their own pralines. Demonstrations are organised every Saturday and Sunday at 4 pm. You do not need to book to attend the demonstration. Just make sure you arrive 15 minues before its beginning to buy your tickets. More information on our website http://www.planetechocolat.be   If you want to make your own pralines, do not hesitate to contact us at planetechocolat@skynet.be Our workshop is located at 24 Rue du Lombard in Brussels (just between the Grand-Place and the Manneken-Pis).    Planète Chocolat, simply different. http://www.planetechocolat.be