Podcasts about Provolone

Kevin Landry, proprietor of Café Lola, joins Discover Lafayette in special partnership with Eat Lafayette and Lafayette Travel. Eat Lafayette is a yearlong celebration of Lafayette's locally owned restaurants. Café Lola was opened at 1155 Coolidge in the Oil Center in April 2002 by Mark and Jill Balser. Their focus was on fresh, wholesome, colorful, and delicious ingredients sourced locally. They offered a simple menu that worked through repeated trial and errors as they found out what the customers consistently liked. Kevin took over the helm of Café Lola in February 2021. Café Lola is open for lunch, 10:30 AM - 2 PM. They can seat about 60 patrons at any time and about 70% of customers are dine-in and pick up. Door Dash is a popular option. They have a huge clientele of pharmaceutical/medical/business customers who order for meetings. Call ahead one day for these items. It is a great gig for single moms who need to drop off their children for school in the morning and then pick them up after school. Kevin is proud of his staff and depends on them for their understanding of customers' needs as they order meals daily. "The menu is a guide but you can substitute anything to ge what you really want." He trusts them and stays out of their way. "Our food is fresh. We make our bread daily. My motto is, 'Fresh ingredients, fast service, and friendly faces. We are not fast food. Our menu is a guide but you can substitute anything." In the ensuring years since opening, the restaurant earned and maintained a popular reputation for its great lunch time menu selection of sandwiches, soups, and salads. Even today, you know you are always going to have plenty of delicious options for high-quality, fresh food with great service. While Kevin shares that prices on the menu went up against his instincts, it was done to meet the inflationary impact on the cost of fresh lettuce and other produce. At one point, romaine lettuce soared in price from $29 to $80 per order. "We held on as long as we could to raise prices. It's bad that we are not the gas pump and have the flexibility to raise and lower prices quickly. We have no choice but to wait it out and adjust accordingly." Fan favorites are the TLC Sandwich, composed of Turkey, Lettuce, Provolone cheese, sprouts, cucumber, tomatoes, and avocado, as well as the Shrimp wrap. "People like wraps," says Kevin. At a point early on during the pandemic, the original owners, the Balsers, were empty nesters and found themselves ready to retire and live at their second home in Park City, Utah. Kevin took over the helm of Café Lola in February 2021 when he and his wife were looking to buy a sustainable business venture; the opportunity fell in his lap and was the right fit. He secured financing and used his business acumen to maintain what was already a successful business. Soups are a popular option. Pictured is Café Lola's Seafood bisque. Man people wait for the daily soup specials, which include Potato Soup on Wednesday, Broccoli and Cheese on Thursday, and Seafood Bisque on Fridays. " We enter the Eat Lafayette soup competition all the time and usually win. One time we came in second." Kevin hasn't changed a thing on the menu since he purchased the restaurant and shares how when he talked to customers and polled people about Café Lola, saying he couldn't "find a hole in the restaurant. Everything worked from an investment standpoint as well as the quality of food and service that Café Lola offered day in and day out." The only downside he found was that people might have forgotten the restaurant was there in the Oil Center. That could be fixed. Kevin Landry pictured with his wife. One of Kevin's favorite meals is the Cobb Salad. He is an intermittent faster who eats around 10:30 to 11:00 am every day. "I'll walk into the restaurant and tell everyone 'I'm fixing my salad." He'll shake it up with different options such as olives and other tasty ingred...

Gathering Of The Juggalos 2024 Infomerical: It's that time of year! It feels like it's been forever but we have a new Gathering Of The Juggalos infomercial! Ben After Dark: Is Ben Shapiro pulling off an elaborate bit or is he just an unfunny robot? Hawk Tuah Vs. AJ and Big Justice: The battle of all battles on the Internet right now leads to Mike discovering THE RIZZLER. FUCK YOU WATCH THIS!, THE BEAR!, KISS!, I WAS MADE FOR LOVING YOU!, THE STARCHILD!, JEFF FELDMAN!, OLYMPIC WATCH!, CONTROVERSY!, BOBS AND VAGEEN!, THE SPACEMAN!, SPACE ACE!, COREY FELDMAN!, COREY COWBOYS!, GATHERING OF THE JUGGALOS!, INFOMERCIAL!, ICP!, COVID!, TIKTOK!, STRAGGLERS!, INSANE CLOWN POSSE!, HATCHET!, DETROIT!, FATS PEPPER!, HUMOR!, TKO!, GUY GORFY!, THORNVILLE OHIO!, CARNIVAL OF CARNAGE!, THE RED SHOW!, MAX MURDER!, INSIDER INFO!, STATIC X!, WAYNE STATIC!, EDDIE!, DISNEY HEAD!, GWAR!, ODERUS!, CHICK!, STITCHES!, HAWAII TOM!, SUPER FAN!, INSTAGRAM FAMOUS!, BEAT UP!, HORROR METALCORE!, KUNG FU VAMPIRE!, ZUG ISLAND!, QUEEN OF CHEEKS!, OUIJA MACC!, AI ART!, THE BOY BLUE!, WHITE RAPPERS!, PAM!, AIRHEADS!, WICKED SHIT!, CLOWNVIS!, TONS AND FUNS!, FLINT!, THE DAYTON FAMILY!, FAT!, SIT!, EAT!, STATE OF THE PSYCHOPATHIC UNION!, TWIZTID!, DAY JOBS!, BEN AFTER DARK!, DAILY SHOW!, JOHN OLIVER!, GAME OF THRONES!, GOD'S WRITING!, TRUMP!, KAMALA!, CHUCK NORRIS!, IMPRESSIONS!, BIDEN!, PALETTE CLEANSER!, HAWK TUAH HATER!, JEALOUS!, CLOUT!, STREET INTERVIEWS!, AJ!, BIG JUSTICE!, PROVOLONE!, COUSING ANGELO!, THE RIZZLER!, ITALIANS!, GOOMBAS!, SALLY SLICES!  You can find the videos from this episode at our Discord RIGHT HERE!

In this episode, Ava updates listeners about her standup special post-analysis, then goes on to talk about the US work visa process, her verse on the hit single "Y'all Ain't Never Met a Cheese Like Me", other trans comedians encroaching vaguely on her own material, how Kobe Bryant stole her thunder on a death pact, when something 'ruins your childhood', and a silly rant about the video game "Marvel: Midnight Suns". See ya soon! Also make sure you check Ava's special SO BRAVE!

What's more American than cheese, listener? On this episode, we've entered the Baconsale Cottage to discuss & rank 24 different cheeses. However Joel, Kent, and Zack are not going to be doing this Provolone. Our Gouda friend Babs will Brie joining us to tier these tastes and textures, too. And as we Asiago along, we may make you feel Blue as we mold our thoughts and milk our opinions. You may even call us a Munster due to some decisions we make along the whey. Nevertheless, we hope you Havarti a good time as we offer a history of cheese, make up verbs, and attempt to pronounce charcuterie.   Press play to discover your personalicheese and find your cheese chums.

Saudações raivosas, ouvinte radiofobético! Há um pouco mais de 4 anos, no RÁDIOFOBIA 276, a gente bateu um papo sobre filmes toscos, mas que fazem a curva, ficam bons (mais ou menos...) e a gente acaba gostando. Mas tem muito filme ruim que é só um grande monte de b0st@ mesmo, daqueles que a gente só assiste até o final (isso quando assiste...) pra xingar muito para os amigos depois. No episódio de hoje Leo Lopes, Jéssica Dalcin, Thiago Fujiwara, Júlio Macoggi, Lana Távora, Vitor Estácio AND Sandro Hojo metem a boca em suas piores anti-recomendações de filmes m3rd@s! Não deixe de interagir com a gente nas redes sociais, dar seu feedback sobre o papo e sugerir temas e convidados para as próximas edições do nosso podcast, além de deixar seu comentário no post, ok? Você também pode agora mandar sua cartinha para a Caixa Postal 279 - CEP 13930-970 - Serra Negra - SP, e seu e-mail para podcast@radiofobia.com.br! Arte do episódio: Sandro Hojo Links para doações às vítimas das chuvas no RS:- Vakinha - SOS Enchentes 2024- CUFA RS- Para quem doar Links do episódio:- Letterboxd feito pela Lana com a lista dos filmes citados no episódio Links citados nas Cartinhas do Totô:- Acepipes e Birinaites #022 – Cerveja, com Afonso Tresdê- Acepipes e Birinaites #023 – Provolone à milanesa, com Caio Gomes- Confraria do Charuto, com Leo Lopes e Gabriel Lourenço- clique para assinar e ouvir o podcast Acepipes e Birinaites- assine o Pod Notícias no seu agregador de podcast preferido- entre no canal público do Pod Notícias no Telegram- siga o Pod Notícias no Instagram- acompanhe a page do Pod Notícias no Linkedin Links que indicamos sempre:- Ouça o podcast "Reflexões sobre o Podcast"- Ouça o podcast "O Mistério da Fazenda Vita"- Acesse o novo site e ouça a RÁDIO 24h NO AR do Rádiofobia Classics!- assine o canal do Curso de Podcast no YouTube- participe do grupo do Curso de Podcast no Telegram- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram- assine o canal da Rádiofobia Podcast Network no YouTube!- assine o canal da Rádiofobia Podcast Network no Twitch!- Rádiofobia Podcast Network no Apple Podcasts- Rádiofobia Podcast Network no Spotify- Siga @radiofobialhes no tuVítter- Curta a página do Radiofobia Podcast no Facebook Ouça o Rádiofobia Podcast nos principais agregadores:- Spotify- Google Podcasts- Apple Podcasts- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Saudações raivosas, ouvinte radiofobético! Há um pouco mais de 4 anos, no RÁDIOFOBIA 276, a gente bateu um papo sobre filmes toscos, mas que fazem a curva, ficam bons (mais ou menos...) e a gente acaba gostando. Mas tem muito filme ruim que é só um grande monte de b0st@ mesmo, daqueles que a gente só assiste até o final (isso quando assiste...) pra xingar muito para os amigos depois. No episódio de hoje Leo Lopes, Jéssica Dalcin, Thiago Fujiwara, Júlio Macoggi, Lana Távora, Vitor Estácio AND Sandro Hojo metem a boca em suas piores anti-recomendações de filmes m3rd@s! Não deixe de interagir com a gente nas redes sociais, dar seu feedback sobre o papo e sugerir temas e convidados para as próximas edições do nosso podcast, além de deixar seu comentário no post, ok? Você também pode agora mandar sua cartinha para a Caixa Postal 279 - CEP 13930-970 - Serra Negra - SP, e seu e-mail para podcast@radiofobia.com.br! Arte do episódio: Sandro Hojo Links para doações às vítimas das chuvas no RS:- Vakinha - SOS Enchentes 2024- CUFA RS- Para quem doar Links do episódio:- Letterboxd feito pela Lana com a lista dos filmes citados no episódio Links citados nas Cartinhas do Totô:- Acepipes e Birinaites #022 – Cerveja, com Afonso Tresdê- Acepipes e Birinaites #023 – Provolone à milanesa, com Caio Gomes- Confraria do Charuto, com Leo Lopes e Gabriel Lourenço- clique para assinar e ouvir o podcast Acepipes e Birinaites- assine o Pod Notícias no seu agregador de podcast preferido- entre no canal público do Pod Notícias no Telegram- siga o Pod Notícias no Instagram- acompanhe a page do Pod Notícias no Linkedin Links que indicamos sempre:- Ouça o podcast "Reflexões sobre o Podcast"- Ouça o podcast "O Mistério da Fazenda Vita"- Acesse o novo site e ouça a RÁDIO 24h NO AR do Rádiofobia Classics!- assine o canal do Curso de Podcast no YouTube- participe do grupo do Curso de Podcast no Telegram- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram- assine o canal da Rádiofobia Podcast Network no YouTube!- assine o canal da Rádiofobia Podcast Network no Twitch!- Rádiofobia Podcast Network no Apple Podcasts- Rádiofobia Podcast Network no Spotify- Siga @radiofobialhes no tuVítter- Curta a página do Radiofobia Podcast no Facebook Ouça o Rádiofobia Podcast nos principais agregadores:- Spotify- Google Podcasts- Apple Podcasts- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Acepipes e Birinaites é o novo podcast da Rádiofobia Podcast Network apresentado por Leo Lopes! A cada episódio um convidado escolhe um acepipe ou um birinaite pra ser o tema desse podcast que é um autêntico papo de boteco! Esta semana recebemos o amigo físico turista Caio Gomes pra falar sober um acepipe delicioso, mas difícil de se fazer do jeito certo e mais ainda de se encontrar por aí: o PROVOLONE À MILANESA! Links:- siga o Acepipes e Birinaites no Instagram- siga o Caio Gomes no Twitter / X- assine o canal do Físico Turista no YouTube- Cantina e Pizzaria Speranza- Confraria do Charuto- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram Ouça "Acepipes e Birinaites" nos principais agregadores:- Spotify- Apple Podcasts- Deezer- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Acepipes e Birinaites é o novo podcast da Rádiofobia Podcast Network apresentado por Leo Lopes! A cada episódio um convidado escolhe um acepipe ou um birinaite pra ser o tema desse podcast que é um autêntico papo de boteco! Esta semana recebemos o amigo físico turista Caio Gomes pra falar sober um acepipe delicioso, mas difícil de se fazer do jeito certo e mais ainda de se encontrar por aí: o PROVOLONE À MILANESA! Links:- siga o Acepipes e Birinaites no Instagram- siga o Caio Gomes no Twitter / X- assine o canal do Físico Turista no YouTube- Cantina e Pizzaria Speranza- Confraria do Charuto- participe do grupo de produtores, apresentadores e ouvintes dos podcasts da Rádiofobia Podcast Network no Telegram Ouça "Acepipes e Birinaites" nos principais agregadores:- Spotify- Apple Podcasts- Deezer- Amazon Music- PocketCasts Publicidade:Entre em contato e saiba como anunciar sua marca, produto ou serviço em nossos podcasts.See omnystudio.com/listener for privacy information.

Is there really only one right way to make a Philly cheesesteak? Well, we tried, and there are probably those who would say, "That's not the right Philly cheesesteak!" But honestly, I don't care. This one, with a couple of our tweaks, was perfection – and I mean it!In this episode, Wes and I are going to be talking about our recipe for Philly cheesesteak. And also about everything that makes a cheesesteak stand out – be it Cheez Whiz, Provolone, or White American cheese...But we aren't just sticking to cheesesteaks. We're also having a word or two about other great sandwiches like the Cuban, the classic club, and what makes these sandwiches so special in different cities.So, if you're here for the love of a good cheesesteak or just wondering about our secret ingredients that go into making one, you're in the right place.Tune in and let us know your take on the perfect cheesesteak.Key Takeaways:Intro (00:00)Philly cheesesteak disappointment (00:33)The best cheese type for cheesesteaks (02:28)The authenticity of a Philly cheesesteak (03:21)The true meaning behind a 'club' sandwich (08:35)Once you have a good Cuban sandwich… (10:34)Wrap-up (16:59)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!

In Episode 182 of the Gahhdcast, Burnz and VSOP delve into the current state of hip-hop, navigating through a myriad of trending topics. They dissect the chaos surrounding Puff Daddy's whereabouts, ponder the ongoing rivalry between Drake and Cole versus Kendrick and Future, and offer insights into the latest collaborations including the new Future and Metro Boomin album, as well as Beyoncé's recent release. The episode also touches on celebrity gossip, from 50 Cent's ongoing feud with his baby mama to the release of the Provolone album. With a mix of industry updates, celebrity drama, and musical highlights, Burns and VSOP deliver an episode packed with engaging discussions and insightful commentary. --- Support this podcast: https://podcasters.spotify.com/pod/show/last-breath-ent/support

In this week's episode, Cheesy and Fondue learn about hard cheeses. We talk cheese texture, cheese disposal and how to rescue stale cheese. We discuss the worlds hardest cheese and dog treats. And of course, we tell a very cheesy joke! Find us at www.justcheesy.com and everywhere you enjoy social media! https://linktr.ee/JustCheesy ***Newsly is the sponsor of this episode!  Go to https://newsly.me to download the free app and listen to articles, podcasts and digital radio! Get a FREE 1-Month Premium Subscription by using promo code CHEESY.  Start listening today! *** Why is cheddar the most dangerous of all the cheeses? Because it is very sharp! 124 Show Notes https://kalber.exportdepartment.ir/en/blog/texture-based-classification-of-cheese-types https://spoonuniversity.com/lifestyle/cheese-beginners-guide https://www.sciencedirect.com/science/article/abs/pii/B9780123849472001343 https://www.artisanalcheese.com/collections/firm-hard-cheeses https://en.wikipedia.org/wiki/Sbrinz https://www.gourmino.ch/en/kaese/sbrinz-alpage-aop https://en.m.wikipedia.org/wiki/Provolone#:~:text=Provolone%20is%20a%20semi%2Dhard,with%20a%20very%20mild%20taste. https://www.tasteatlas.com/best-rated-hard-cheeses-in-the-world This week in cheese https://www.wate.com/news/food-for-thought/three-pounds-of-cheese-tossed-during-restaurant-inspection-in-sweetwater/amp/ https://www.tastingtable.com/1306215/last-thing-before-throwing-away-dried-out-cheese/ https://www.popsci.com/story/diy/save-old-cheese-spanish-oil-preservation/ https://www.bbc.com/travel/article/20211005-chhurpi-the-worlds-hardest-cheese# https://timesofindia.indiatimes.com/travel/eating-out/savouring-nepals-churpithe-hardest-cheese-in-the-world/articleshow/78313158.cms https://www.heraldnet.com/business/give-a-dog-a-bone-how-about-a-hard-cheese-chew-from-arlington-instead/

Everybody's got their claim to the "best" patty melt recipe out there, but I think this one really tops them all.I took a Philly cheesesteak, mixed it with an onion burger, and got an out-of-this-world combination! And in this episode, Wes and I are going to share details about those sweet caramelized onions, fresh sourdough, and patties seasoned to perfection.But what makes you feel like you're eating something damn good is the sauce that turns these bad boys into absolute killers.Of course, we're also sharing tips and tricks for making your burgers and sandwiches more than just fast food.Join us for this episode as we talk about onion burgers, why the bread could make or break a patty melt, and what is my secret touch to Philly cheesesteaks that takes them to the next level.Tune in now!Key Takeaways:Intro (00:00)A Philly cheesesteak and an onion burger combined (01:01)A word or two on onion burgers (01:49)The critical role of bread in flavor (03:34)Philly cheesesteaks with Kewpie Mayo and Provolone cheese (09:28)Florida, Publix, and sweet tea (12:07)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!

We are back with episode 181 and in this episode our studio neighbors Lone and P-Thought drop by to discuss their new album "Provolone". We also discuss the Mudslingaz catalogue and legacy, P- Thoughts production credits, and Lone's workout plan. Then we go into an in-depth breakdown of the Provolone album, song by song, discussing our favorite lyrics, the samples used, the tone of the album and the projects rollout. Tune in for a family reunion. Gahhd --- Support this podcast: https://podcasters.spotify.com/pod/show/last-breath-ent/support

January 17th, 2024 Sean Bass & David Mino see if Philadelphia Eagles fans are taking their loss as hard as Cowboy fans by listening to some Philly sports radio cope & meet hopefully the Sweet Spots newest Eagles correspondant, Provolone Joe. Follow us on Facebook, Instagram and X Listen to past episodes on The Ticket's Website And follow The Ticket Top 10 on Apple, Spotify or Amazon Music See omnystudio.com/listener for privacy information.

We didn't mean to leave y'all hanging for so long. Happy to see y'all in the new year. Let's get this party started Intro: - Gotta watch them at the Target registers - AITA? We get our pubsubs when we get them 1. Stans for Stanley 2. Jilted at the elevator (Atlanta dating viral story) 3. Club Shay Shay was a Kattastrophe

Continuing on into season 3 of TTAB, we've got Chris Hernandez here going against our returning champ. Listen in and play along as we harass Nick and also play a game (disclaimer: Kit writes these show notes). CARD 1 CLUE: Did you see that? CATEGORY: Things associated with magic ANSWERS: Trick, Rabbit, Disappear, Copperfield, Abracadabra, Genie, Top Hat CARD 2 CLUE: I'd run a maze for that, too CATEGORY: Types of cheese ANSWERS: Cheddar, Bleu, Swiss, Muenster, Cream, Provolone, Mozzarella CARD 3 CLUE: Noah knew what he was doing CATEGORY: The other halves of famous pairs ANSWERS: Yoko, The Tramp, Garth, Cher, Tonic, Pepper, Yang CARD 4 CLUE: Dark and dingy CATEGORY: Things that live underground ANSWERS: Gopher, Mole, Worm, Insect, Rabbit, Chipmunk, Prairie Dog CARD 5 CLUE: What I was told CATEGORY: Types of math ANSWERS: Algebra, Geometry, Calculus, Trigonometry, Statistics, Arithmetic, Topology CARD 6 CLUE: Who's in charge here CATEGORY: Captains ANSWERS: Kirk, Crunch, Hook, Morgan, America, Picard, Cook

Recorded in the back room of a medical dispensary with a magician. This is my life. Recorded 12/14/23 Hosted on Acast. See acast.com/privacy for more information.

This week, the Creeps try Pies & Pints, a local chain with several locations. We tried the one at 1002 Suncrest Towne Centre Dr., Morgantown, WV. Open Sun-Thurs 11 AM-10 PM, Fri & Sat 11 AM-11 PM. Here's what we ordered: Grape & Gorgonzola Pizza with Fresh Rosemary; and White Pizza with Mozzarella, Provolone, Ricotta, & Parmesan Cheeses, Roasted Garlic, Olive Oil, & Fresh Herbs. In this episode, Kelsey details part one of the story of Christine Moody and Jeremy Moody, a horrid couple who remorselessly committed various crimes, including kidnapping and killing a registered sex offender and the man's wife, in South Carolina. Also, the hosts talk about not wanting to do paperwork, enhancing surveillance video, specific walking patterns, not destroying evidence - and they also lay in to the editor for eating an entire Dill Pickle Slim Jim. They're not sorry about it.

[RECIPE IN SHOW NOTES] We got sent cute little tins of Keens Mustard Powder and were so enthused that we accidentally turned up to the podcast studio wearing MATCHING MUSTARD COLOURED JUMPERS. Lol. I get excited at the sound of the word “baguette” and VERY excited about rewarding myself after a long bush walk or rainforest hike with a ham, cheese and mustard baguette. It truly is one of life's joys. Listen for all the details.  Want more food tips? Check out the 5 Minute Food Fix Instagram.   RECIPE 2 teaspoons KEENS mustard powder, 1-2 tsp water to mix 1 really good quality bread baguette 2 tomatoes sliced cheese (eg, Swiss, Provolone, Jarlsberg)sliced ham   METHODGo hiking (even if it's to the back fence, water's edge

On “day three” of Daily Shows, Rob, Nico and Nick discuss macrophilia, Oppenheimer, the Bear, Jelly Roll and much more. Chat with the TMT Community… The post Two Cents Radio: Episode #356 – Post Provolone appeared first on Too Many Thoughts.

On “day three” of Daily Shows, Rob, Nico and Nick discuss macrophilia, Oppenheimer, the Bear, Jelly Roll and much more. Chat with the TMT Community… The post Two Cents Radio: Episode #356 – Post Provolone appeared first on Too Many Thoughts.

On "day three" of Daily Shows, Rob, Nico and Nick discuss macrophilia, Oppenheimer, the Bear, Jelly Roll and much more. Chat with the TMT Community on Discord! For More TMT Shenanigans: toomanythoughtsmedia.com Twitter: @TMT_Media, @robrff, @NicoDeGregorio, @tackyslacks E-mail: toomanythoughtsmedia@gmail.com Subscribe and Rate on Apple Podcasts

Rodger, Bobby, YBDM and Provolone discuss the if Lebron is undeniably the goat, the top 50 greatest rappers list, MSCHF red boots, when is the right time to move in with somebody you're dating, and more.

Siamo Franco e Mario Accorsi, siamo fratelli, siamo agricoltori e vi diamo il benvenuto a Fondo Bozzole, la nostra azienda agricola che si trova nelle campagne di Poggio Rusco, nell'Oltre Po Mantovano dal 2007 abbiamo iniziato a vinificare le nostre uve per produrre Lambrusco Mantovano, nel modo migliore.Essere Agricoltori per noi va ben oltre il salire sul trattore, significa essere parte della Natura, osservarla, lasciarla scorrere senza entrare in competizione.Essere Agricoltori per noi è la consapevolezza che il cibo viene dalla terra, dalle infinite relazioni e sinergie che esistono tra suolo, animali, piante, acqua, tra il sole e il buio, tra il visibile e l'invisibile.Essere Agricoltori per noi significa essere certi di poter offrire un prodotto buono, sano e di qualità perchè abbiamo capito che dalla Natura si ottiene tutto ciò di cui abbiamo bisogno.

I'm cooking a few different cheesesteaks - traditional, spicy, and a breakfast version - for Pardon My Take's Big Cat and PFT Commenter just hoping they'll add ONE of them to their Pardon My Cheesesteaks delivery / takeout service. With three to choose from, the odds seem pretty good. Get Season 1 of Something's Burning, brand new merch, and the full UNCUT version at https://bertyboyproductions.com/somethings-burning CHEESESTEAK 3 WAYS - Onions - Mushrooms - Peppers - Jalapenos - Pepperoncini - Ribeye - Hoagie buns - Provolone cheese - Cheese-Whiz™ - Eggs 1. Chop vegetables 2. Heat oil and put veggies on flat-top 3. Pile onion, mushrooms, bell peppers for traditional cheesesteak 4. Pile onions, jalapeno, pepperoncini for spicy cheesesteak 5. Cut slightly-frozen ribeye into razor thin slices 6. Lay steak on top of both piles of veggies 7. Place ribeye directly on flattop for breakfast cheesesteak 8. Cook eggs 9. Place provolone cheese on both traditional and spicy cheesesteak piles 10. Spread cheese-whiz on buns for spicy and breakfast  cheesesteaks 11. Spread horseradish/garlic aioli on buns for traditional  cheesesteak 12. Load up filling into buns   HORSERADISH GARLIC AIOLI - Sour cream - Mayo - Horseradish - Minced garlic - Salt and Black Pepper - White Pepper - Dried Dill - Garlic Powder 1. Combine all ingredients in a bowl and stir together   This episode is sponsored by BetterHelp. Get 10% off your first month at http://www.betterhelp.com/burning   This episode is also brought to you by Ship Station. Get a 60-day free trial at http://www.shipstation.com/burning   Something's Burning is also sponsored by Honey. Get PayPal Honey for free at http://www.joinhoney.com/burning Thanks to our sponsors for supporting the show!   SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com/     Get your tickets for the TOPS OFF WORLD TOUR at bertbertbert.com Sign up for the FULLY LOADED AT SEA waitlist at fullyloadedatsea.com    For Something's Burning: https://bertyboyproductions.com/somethings-burning-season-1 For Merch: https://store.bertbertbert.com/    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer 

Provolone starts this episode off by detailing his first time getting a happy ending at the massage parlor. The also guys discuss the craziest ways they found out their girls were cheating, the nurses buying fake licenses in Florida, and react to the release of the brutal beating of Tyre Nichols.

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo. Arthur Bovino is a restaurant, food media, and travel writer. The Daily Meal's founding Eat/Dine editor, Bovino is a graduate of New York City's International Culinary Institute. He has appeared on the Today Show and ABC News. Buy the book: https://wwnorton.com/books/9781682681220

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Buffalo isn't just a city full of great wings. There is a great hot dog tradition, from Greek- originated "Texas red hots" to year-round charcoal-grilling at Ted's that puts Manhattan's dirty water dogs to shame. This is also a city of great sandwiches. It's a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo's sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank's RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region's rich agricultural bounty. With Buffalo Everything: A Guide to Eating in Nickel City with 50 Recipes (Countryman Press, 2018), Bovino has created the essential guide to food in Buffalo. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Provolone, Rodger and Bobby chop it up about the oldest age woman they would nail, is it ever a good choice to give up trying to be in your kid's life, how to control when your brain tweak out, men complimenting men and more

Thanks for joining us as we unpack things from story time, drinking etiquette, and Von being fake high all the time .  Lock in, please recycle, enjoy the show, and don't forget to drink your water. Hosted by Cam joined by JoJo and Von.Support the showThis episode was made by the people, w/ the people, and for the people!Follow our socials: Instagram- https://instagram.com/ricetalkradio.m4a?igshid=MWI4MTIyMDE=Tiktok- https://www.tiktok.com/@ricetalk?_t=8ZCoXN2tPSs&_r=1For more exclusive content and behind the scenes footage, subscribe to our newly updated RiceTalk+ fan service for a more immersive experience and interaction w/ the crew. Link is below https://www.buzzsprout.com/1972082/support

Provolone, Rodger and YBDM began by talking about controlling what you can control and their current fitness goals. They also discuss catching a friend going back to the to their room with a transgender on vacation, getting to know new people when dating, not being put on speaker phone and more.

The episode starts off with Provolone talking about how the Redeem Team doc brought a tear to his eye. The guys then discuss the BET hip hop awards, kids singing inappropriate songs they hear on the radio and cursing, the Draymond Green punch, low vibrational plates and more

The owner of @phase_oneexterminating @guilty147 sits down with Provolone, Rodger and YBDM to discuss all things exterminating and more

Lo chef Luca Ciano spiega come preparare la panna cotta al Provolone Valpadana con pere cotte in Lambrusco, un "pre-dessert" che mescola un sapori dolci e salati.

A tricky Thursday crossword (for one of us: for the other, a piece of gateau), with numerous til (today I learned) moments. For example, both Jean and Mike were bemused to discover the answer to 46A, Congress-created media giant, NPR (a media giant? Really?). Mike was amazed to discover the spelling of 39A, "... about up to here", YEAHIGH, to say nothing of 16A, Serve as a go-between, LIAISE. Jean had a spot of bother in the bottom-left corner, whereas Mike misconstrued the theme, and spent nearly an hour trying to reconstrue it (er, something like that). All the deets are inside, so download, listen up and be prepared to ... chortle! Or possibly even guffaw!Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

@lionessbella_ joins Provolone and Rodger to discuss depression and being suicidal. She tells her journey with yoga, being a hustler, loving a challenge which could mean toxic relationships, poly relationships, real estate and more

Il Consorzio Provolone Valpadana PDO da diverso tempo promuove in Australia il provolone, un formaggio versatile che con un semplice accorgimento offre risultati da applausi.

ASMR eating Subway — two veggie sandwiches. Today's sandwich order: 6” Veggie Patty Hearty Multigrain, Provolone, Lettuce, Spinach, Tomatoes, Cucumbers, Green Peppers, Black Olives, Red Onions, Peppercorn Ranch, Regular Mayonnaise 6” Veggie Delight Artisan Italian, Lettuce, Spinach, Tomatoes, Cucumbers, Green Peppers, Black Olives, Red Onions, Jalapeños, Yellow Mustard, Smashed Avocado Baked Lays Classic Lays Sprite

We won't be reinventing the wheel this week... Jason and Laura are back and we're talking about CHEESE. Topics include Cheddar, Provolone, La Confiné and more. Plus, we play I See What You Did There and Thunderdome. If you don't like this episode, just let is age for a bit, and you're sure to embrace its pungent flavors! Support Jason's wife's art: https://www.astrangechildcreations.com/Check out the Alameda Art Fair: https://www.facebook.com/events/698973491292495/Buy and read all of Laura's books: https://www.lauramorrisonwrites.com/Check out Spaceboy Books: https://readspaceboy.com/And listen to Michael J. O'Connor's music: https://michaeljoconnor.bandcamp.com/

This week, we're taking a short break from our regularly scheduled episode to bring you a bonus cookalong featuring our partner at Martin's Famous Potato Rolls. Join host, Kappy, in his kitchen (and at the grill) as he cooks up a burger he created for Martin's called, “That Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone Piccante Cheese.” He'll walk you step-by-step through the recipe in real time, so you can join him and cook-along from your own kitchen (and grill). Go to beyondtheplatepodcast.com or check out the episode notes in your podcast player to get the full recipe. Cook. Eat. Repeat.This episode is brought to you by Martin's Famous Potato Rolls.Check out our #BtPlatePodcast Merch at www.BeyondthePlateMerch.com Follow Beyond the Plate on Facebook and TwitterFollow Kappy on Instagram and TwitterThat Spicy Burger, on a Big Marty Roll with Wicked Pickle Chips, Calypso Sauce and Provolone PiccanteINGREDIENTS:Cajun Spice: (makes about 1 cup)1/4 cup paprika1 Tablespoon Kosher salt1 Tablespoon granulated onion1 Tablespoon granulated garlic1 Tablespoon cayenne red pepper1 Tablespoon ground white pepper1 Tablespoon coarse ground black pepper1 teaspoon dried oregano1 teaspoon dried thymeCalypso Sauce: (Makes about 2/3 cup)1/2 cup mayo2-3 Tablespoons sour cream1 teaspoon white vinegar1 teaspoon dried onion2 Tablespoons cajun spice, homemade or store-bought1/4 teaspoon ground cumin1/4 teaspoon dried dillFor the Burger:1 ½ pounds ground beef, preferably 80:20 blendKosher salt and black pepperCooking spray4-8 slices of Provolone piccante (sharp provolone) or Pepper Jack Cheese4 Hamburger Rolls, such as Martin's Big Marty's Rolls1 jar Pickles Chips, such as Wickles Wicked Pickle Chips (about 4-5 per burger, plus some for snacking)Preheat your grill to medium high heat. For the Cajun Spice:In a small mixing bowl, add all of the spices, stir together with a fork and set aside. You will use this in the calypso sauce and the remaining spice blend can be covered and stored in your spice cabinet for future recipes that call for a (spicy) spice rub on fish, pork, chicken, etc.For the Calypso Sauce:In a small mixing bowl, add the mayo, sour cream and vinegar and stir well with a small whisk or fork. When combined, add the remaining spices, stir until completely combined and set aside. If you have leftover sauce, this is great as a spicy dip for vegetables or as a spread on sandwiches. For the Burger:Place the ground meat in a medium size mixing bowl and without overworking, form one large ball. Gently flatten with your hand and then score with the side of your hand to make a plus sign. You will have 4 equal sides/sizes, about 6 ounces each. Grab ¼ and gently form patties, about 3/4 inches thick, making sure they are at least the size of your burger roll or a ¼” bigger. Make a good size divot or large thumb print in the middle of each patty so when the burger cooks, it does not bulge in the...

Bobby, Rodger and Provolone discuss who came first the man or the woman. They also talk about a tweet from Kakey, why is going out to eat the number one thing women like to do, what to do if you with your main and see your side chick and more

THE MERCH IS OUT NOW BABES!!!! https://salvulcano.colortestmerch.com/collections/taste-buds-podcast Joe DeRosa is joined by comedian Emma Willmann. The battle today is Provolone vs Goat Cheese ......Who's side are we on Taste Buddies?!?! Sound off in the comments. Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! policygenius.com/tastebuds go.factor75.com/tastebuds120 code tastebuds120 lucy.co code tastebuds FOLLOW OUR CLIPS PAGE BUDDIES

Provolone, Rodger and Bobby sit to talk about the U.S giving out free crack pipes, the infamous sip and paint vid that went viral, proper protocol when using the bathroom while on the phone and more. They also try to agree upon the right definition of a man being tender.

BONUS EPISODE. This week you get TWO weekly distraction from quality podcast content and this one is special. Because we went LIVE! Briant Stockl, also known as Brian the Carpenter from Bass University and the IKE Live show joins us with guest cohost the Head Cheese Frankie Provolone from Say Nation. Whoooooooo what's up Slayers! --- Send in a voice message: https://anchor.fm/swampratfishing/message Support this podcast: https://anchor.fm/swampratfishing/support

Prosciutto. Capicola. Mortadella. Mozzarella. Sopressata. Provolone. These are just a few of the delicacies discussed in the premier episode dedicated to the art of the Antipasto. Join these two bonafide foodies as they travel around New York and beyond sharing all the best of the best when it comes to everything food, family and lifestyle. www.solefreeradio.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Frankie Provolone the founder of Slay Nation Tournament Fishing joins us for a spectacular episode. Want to hear how Slay Nation became an idea while his wife was in labor? Come join us for the run-down and also for some good old tangent fun. --- Send in a voice message: https://anchor.fm/swampratfishing/message Support this podcast: https://anchor.fm/swampratfishing/support

Former UFC middleweight champion Michael Bisping and Comedian Luis J Gomez discuss Bisping's plans for fight week, bringing Callum to Vegas to keep him honest, Bisping keeping it real on and off mic, andmore before diving into the biggest news about UFC 246 including Cowboy limping on Embedded and talking about sticking to stand up despite most people calling it suicide, Conor talking about treating the fight like a sparring match, looking ahead to his next opponent, "Bispings Game Plan" for each fighter, Conors comments on living like Tyson and cooling it with drinking in camp, the guys make a predictions and bet on the fight, plus Pettis is suing USADA so The Count and The Rattlesnake do battle in BYM court, Holly Holm says shes still on a quest for gold, plus fan predictions on the main event, Luis aversion to dress codes, Bisping confirms Skankfest South and so much more! Follow the whole show: @Bisping, @LuisJGomez, @BYMPod, @GasDigital, @TheMHarrington, @BMacKayIsRightSupport Our Sponsors:gasdigitalnetwork.com/advertise - Use Code BYMreelpaper.com - Use Code BELIEVE for 20% off a single order or $10 off a monthly shipmentBetdsi.com - Use promo code BYM120 The newest 30 episodes are always free, but if you want access to all the archives, watch live, chat live, access to the forums, and get the show five days before it comes out everywhere else - you can subscribe now at gasdigitalnetwork.com and use the code BYM to save 15% on the entire networkSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.