Podcasts about Quiche Lorraine

Quiche Lorraine Ingredientes Massa 2 xícaras (chá) de farinha de trigo 150 g de manteiga 1 colher (chá) de MAGGI® Fondor Recheio 100 g de bacon picado 1 lata de NESTLÉ® Creme de Leite 3 ovos 1 xícara (chá) de queijo tipo gruyere 1 colher (chá) de MAGGI® Fondor 1 pitada de noz-moscada Modo de Preparo Massa 1. Em uma superfície limpa e seca, peneire a farinha, faça uma cova no centro e coloque a manteiga e o MAGGI Fondor. 2. Amasse suavemente com as pontas dos dedos até obter uma massa lisa, que não grude nas mãos. 3. Abra a massa em uma forma de aro removível (25 cm de diâmetro), apertando com os dedos e formando uma pequena borda. 4. Reserve. Recheio 5. Em uma panela, doure o bacon em fogo baixo. 6. Escorra a gordura e espalhe o bacon frito sobre a massa reservada. 7. Leve ao forno médio-alto (200°C), preaquecido, por cerca de 15 minutos. 8. Misture o NESTLÉ Creme de Leite com os ovos , o queijo, o MAGGI Fondor e a noz-moscada. 9. Retire a torta do forno e despeje a mistura de ovos e creme sobre o bacon. 10. Retorne ao forno por cerca de 30 minutos ou até o recheio ficar consistente e a massa dourada. Sirva quente. #culináriafaladacomnaluzica #receitadefamília #receitasculinariasparaouvir #QuicheLorraine @Naluzica @naluzinhaniki.56 @cozinha.compartilhada --- Send in a voice message: https://podcasters.spotify.com/pod/show/culinariafaladanaluzica/message

news birthdays/events scientists have developed a 'sarcasm detector'... word of the day news are you an "everything's fine" person..or do you really tell people how you're feeling? game: quiz game: feud news what are your favorite "american food/drink combos" when you see a loose animal...do you stop and try to help? brick and mortar seems to be going away...what's your suggestion for shopping news game: calendar trivia best amusement parks in the u.s. goodbye/fun facts....Quiche Lorraine Day. This dish has humble beginnings in Medieval Europe specifically in the rural Lorraine region of France. While it's considered a French dish, it developed during a time when the Lorraine Region was under German rule. Even the word Quiche comes from the German word kuchen, meaning cake. The original Quiche Lorraine was made with an open pie using a bottom crust with a filling of custard and smoked bacon. A cast-iron skillet was used to cook the original Quiche.  true quiche lorraine is made with eggs, heavy cream, bacon, Swiss cheese and a flaky crust. quiche itself rose in popularity in the 1970s and 1980s. Due to its versatility, it became a popular brunch item....and if you don't like or can't eat the crust...then you can make it without and just call it a fritatta lorraine

Clinton is joined by Sarah Boorer, Communications professional &  CWA award-winning cook, to look at the world of baked goods, delicious treats and  easy recipes. This week Sarah whips up Quiche Lorraine. Ingredients Pastry1 3/4 cup plain flour150 gram (4½ ounces) cold butter, chopped coarsely1 egg yolk2 teaspoon lemon juice1 tablespoon iced water Filling2 teaspoons olive oil1 onion, finely chopped3 rindless bacon slices (195g), chopped finely3 eggs 300 millilitres pouring cream1/2 cup (125ml) milk3/4 cup (120g) coarsely grated gruyère cheese Method1. Make pastry: Sift flour into a medium bowl; rub in butter. Add egg yolk, juice andenough of the water to make ingredients cling together. Knead gently on a flouredsurface until smooth. Cover; refrigerate 30 minutes.2. Preheat oven to 200°C/400°F.3. Roll pastry between sheets of baking paper until large enough to line a 25cm (10-inch) round, 3.5cm (1½-inch) deep, loose-based fluted tart tin. Lift pastry into tin;gently press pastry into the base and side. Trim edge. Place tin on oven tray. Linepastry case with baking paper; fill with dried beans or rice. Bake for 10 minutes.Remove paper and beans; bake for a further 10 minutes or until golden. Cool.4. Reduce oven to 180°C.5. Heat oil in a small frying pan over medium heat; cook onion and bacon, stirring,for 8 minutes or until onion is soft. Drain on paper towel. Cool. Sprinkle baconmixture on pastry case.6. Whisk eggs in a medium bowl; whisk in cream, milk and cheese. Pour mixtureinto pastry case.7. Bake quiche for 35 minutes or until filling is set (see tips). Leave in tin for 5minutes before removing from tin.See omnystudio.com/listener for privacy information.

Fluent Fiction - French: A Parisian Language Adventure: Pronouncing French Delicacies Find the full episode transcript, vocabulary words, and more:fluentfiction.org/a-parisian-language-adventure-pronouncing-french-delicacies Story Transcript:Fr: Un jour, Marie, Pierre et Camille sont allés à Paris. Ils ont décidé d'aller dans un petit bistro. C'était un bistro typiquement parisien, avec des chaises en rotin sur la terrasse et une délicieuse odeur de café qui flottait dans l'air.En: One day, Marie, Pierre, and Camille went to Paris. They decided to go to a small bistro. It was a typically Parisian bistro, with rattan chairs on the terrace and a delightful smell of coffee floating in the air.Fr: Ils étaient là pour déjeuner, mais aussi pour une mission spéciale. Ils voulaient tous les trois apprendre à prononcer des mots français très difficiles. Marie était la plus excitée. Elle adorait le français et trouvait la langue très belle.En: They were there for lunch, but also for a special mission. They all wanted to learn how to pronounce very difficult French words. Marie was the most excited. She loved French and found the language very beautiful.Fr: Ils ont ouvert le menu et ont commencé à regarder ce qu'il y avait. Les mots étaient très difficiles pour eux. "Quiche Lorraine", "Steak Tartare", "Moules Marinières"... Ils n'avaient jamais vu ces mots avant.En: They opened the menu and started to look at what was there. The words were very difficult for them. "Quiche Lorraine", "Steak Tartare", "Moules Marinières"... They had never seen these words before.Fr: Pierre a été le premier à essayer. Il a dit "Cochon de lait". Il l'a prononcé tout faux et cela a fait rire Marie et Camille. Il a rougi, mais il a ri aussi. C'était très drôle.En: Pierre was the first to try. He said "Cochon de lait". He pronounced it all wrong and it made Marie and Camille laugh. He blushed, but he laughed too. It was very funny.Fr: Ensuite, c'était à Marie. Elle a essayé de dire "Château-Briand". C'était encore plus drôle que Pierre. Elle a dit que c'était le mot le plus dur qu'elle ait jamais essayé de prononcer. Camille a été la dernière. Elle a essayé de dire "Gnocchis Parisienne". Elle a fait rire tout le monde, même le serveur.En: Next was Marie. She tried to say "Château-Briand". It was even funnier than Pierre. She said it was the hardest word she had ever tried to pronounce. Camille was the last. She tried to say "Gnocchis Parisienne". She made everyone laugh, even the waiter.Fr: Ils ont continué à essayer de prononcer des mots français pendant tout le repas. Ils ont ri et ont passé un très bon moment. C'était une belle journée à Paris.En: They continued to try to pronounce French words throughout the meal. They laughed and had a great time. It was a beautiful day in Paris.Fr: À la fin, ils ont tous décidé que le français était une langue très difficile. Mais ils ont aussi décidé que c'était très amusant d'essayer de le parler. Ils ont promis de continuer à apprendre et de revenir à Paris encore une fois.En: In the end, they all agreed that French was a very difficult language. But they also decided that it was very fun to try to speak it. They promised to continue learning and to come back to Paris again.Fr: Et ils ont fait exactement ça. Chaque année, ils sont revenus à Paris, sont allés au même bistro, ont commandé les mêmes plats et ont essayé de prononcer les mots difficiles. C'est devenu une tradition.En: And that's exactly what they did. Every year, they returned to Paris, went to the same bistro, ordered the same dishes, and tried to pronounce the difficult words. It became a tradition.Fr: C'était toujours aussi drôle, toujours aussi difficile. Mais ils ne se souciaient pas de cela. Ils aimaient ça. C'était leur petit jeu. Et ils savaient qu'ils allaient avoir beaucoup de souvenirs à raconter quand ils rentreront chez eux.En: It was always as funny, always as difficult. But they didn't care. They loved it. It was their little game. And they knew they would have many memories to share when they returned home.Fr: Et c'est ainsi que Marie, Pierre et Camille ont appris à parler français... en quelque sorte. Ils ont appris que même si quelque chose est difficile, cela peut être amusant si on le fait avec des amis. Et ils ont appris que le français est une langue très belle. Ils ont appris à l'aimer. Et c'est tout ce qui compte.En: And that's how Marie, Pierre, and Camille learned to speak French... in a way. They learned that even if something is difficult, it can be fun if done with friends. And they learned that French is a very beautiful language. They learned to love it. And that's all that matters.Fr: La fin.En: The end.Fr: C'était une très belle journée à Paris.En: It was a very beautiful day in Paris. Vocabulary Words:One day: Un jourMarie: MariePierre: PierreCamille: Camillewent to: est allés àParis: Parissmall: petitbistro: bistrorattan: rotinchairs: chaisesterrace: terrassedelightful: délicieusesmell: odeurcoffee: caféfloating: flottaitair: airlunch: déjeunerspecial: spécialemission: missionlearn: apprendrepronounce: prononcerdifficult: difficilesFrench: mots françaisexcited: excitéeloved: adoraitlanguage: languebeautiful: bellemenu: menustarted: commencétrying: essayer

Pain Medication , Andrew had a little fall , Anti Litter Campaign , Quiche Lorraine , Worst Joke Wednesday , Yoga , Happy Birthday Pat , Ali was with us Friday and loads more ..

Was die wenigsten wissen: Quiche Lorraine trat in den Achziger Jahre mit einem Ralph Siegel Song beim ESC an. Von Henning Bornemann.

Today Gail and Jenn interview the incomparable Quiche Lorraine. This multi talented artist discusses their time on drag survivor. What it was like dealing with their team mates. How they intended to play the game and what ended up happening, Quiche is fascinating and this gentle spirit is definitely one to watch. Thank You for joining us on this episode of Gabbing Girl Time. We really appreciate you listening to us. We Love you! Please like and follow us on whatever platform you are listening and be sure to follow us on social media. @gabbinggailtime @brusisedtonsils @brattievonbeaverhausen @colinbuttedrag send us an email at Gabbinggirltime@gmail.com Remember, it's always a good day to follow your dreams and a better one when you help someone achieve theirs in the process! 

Theresa talks about missing packages, living a double life, the pediatrician and shares the ick and love of the week! 

Laurent Mariotte passe la pâtissière chocolatière Christelle Brua sur le grill des Bons vivants. A l'origine de Madame Cacao, elle répond aux questions de Laurent Mariotte pour qu'on la connaisse mieux de l'autre côté de la fourchette. Quel est le plat de votre enfance ? Que trouve-t-on toujours dans votre frigo ? Quel est votre plus beau repas ? Quel est votre pire repas ? Qui sont les invités de votre dîner idéal ? Quelle est votre adresse secrète ? Quel est le mot de la faim ? Voici quelques-unes des questions posées par Laurent Mariotte.

Preparate una pasta brisée con 250g di farina 00, 100g di burro morbido e 70g di acqua freddissima. Mettete in frigo a riposare per una mezz'oretta in un canovaccio. Nel frattempo fate rosolare in una padella ben calda 200g di pancetta affumicata a

“Quiche” ya da “kiş” tam olarak nedir? Bir nevi tuzlu turta olan “quiche” Fransız mutfağına ait bir lezzet. Kelime ilk kez 1805 yılında kayda geçmiş. Kökeninde Almanların pasta, kek ve tatlı veya tuzlu olarak yaptıkları turtalara verilen “kuchen” sözcüğü olduğu söyleniyor. Fransa'nın doğusunda Almanya veya İsviçre'ye yakın Alsace bölgesinde çok çeşidi yapılıyor. Özellikle de içinde bol jambon ve peynir olan “Quiche Lorraine” en bilineni. Genellikle sebzeli mantarlı ve az etli yapıldığı için veya içine hiç et konmadığı için erkeklere göre olmadığı, daha çok kadınlara ait bir lezzet olarak kabul edilmiş. Hatta 1982 yılında Amerikalı hiciv yazarı Bruce Feirstein “Real Men Don't Eat Quiche” yani “Erkek Adam Kiş Yemez” diye bir kitap yazmış.

“Quiche” ya da “kiş” tam olarak nedir? Bir nevi tuzlu turta olan “quiche” Fransız mutfağına ait bir lezzet. Kelime ilk kez 1805 yılında kayda geçmiş. Kökeninde Almanların pasta, kek ve tatlı veya tuzlu olarak yaptıkları turtalara verilen “kuchen” sözcüğü olduğu söyleniyor. Fransa'nın doğusunda Almanya veya İsviçre'ye yakın Alsace bölgesinde çok çeşidi yapılıyor. Özellikle de içinde bol jambon ve peynir olan “Quiche Lorraine” en bilineni. Genellikle sebzeli mantarlı ve az etli yapıldığı için veya içine hiç et konmadığı için erkeklere göre olmadığı, daha çok kadınlara ait bir lezzet olarak kabul edilmiş. Hatta 1982 yılında Amerikalı hiciv yazarı Bruce Feirstein “Real Men Don't Eat Quiche” yani “Erkek Adam Kiş Yemez” diye bir kitap yazmış.

Saviez vous qu'il existait une "Confrérie de la Quiche Lorraine" ? Laurine Desfargeas a rencontré sa présidente... Secrets et confidences pour un plat réussi...

You're traveling through a 1980 dimension to Athens Georgia-a dimension not only sight and sound but of mind. The computers are still taking orders from us, and the B-52's are creating songs about fish and candy, kissing pineapples and wild potatoes in your own private Idaho. Move over Rod Serling and Stanley Kubrick . we do a lot of Twilight Zone and Shining sound clips in this one!. We also flood the zone with Julia Childs clips on Quiche Lorraine. Beware to the runners: With the exception of the song Runnin Around, this podcast may be better for sitting than running. Enjoy!Support the show

You're traveling through a 1980 dimension to Athens Georgia-a dimension not only sight and sound but of mind. The computers are still taking orders from us, and the B-52's are creating songs about fish and candy, kissing pineapples and wild potatoes in your own private Idaho. Move over Rod Serling and Stanley Kubrick . we do a lot of Twilight Zone and Shining sound clips in this one!. We also flood the zone with Julia Childs clips on Quiche Lorraine. Beware to the runners: With the exception of the song Runnin Around, this podcast may be better for sitting than running. Enjoy!Support the show

Sur le plateau du "Buzz TV", les chefs étoilés qui lancent la saison 14 de «Top Chef» sur M6, commentent une polémique née ce week-end sur les réseaux sociaux.

Deze week moet je je kerstmenu gaan maken. Als je tenminste kerst viert. En als je gaat koken. Daarom gerichte tips hoe je dat zo chill mogelijk kan doen. Culinair gaan we dus even left field en eten we comfort food als Bruine Bonen met Rijst en Quiche Lorraine. Maar die dan van culi god Paul Bocuse himself…eh…lui même. Het menu van deze weekVietnamese Pho BoKnolselderijsteak met café de Paris sausBruine bonen met rijstQuiche Loraine van BocuseSpanakopita en salade van gekookte bietjes met uiencompoteKookboeken van deze weekDe Pho Bo komt uit An An Vietnamese FamiliereceptenDe Knolselderijsteak komt uit Flavour van Yotam OttolenghiDe Quiche Lorraine komt uit De Nieuwe Franse Keuken van Paul Bocuse (recensie)Bestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

We went to Paris! It was incredible. The museums, the architecture, and of course... THE FOOD. We simply had to cook French food when we got home. So we made: Quiche Lorraine: A pie crust filled with a custard ( eggs + milk + heavy cream ), that's filled with shredded swiss cheese, scrumptious bacon bits, and sautéed onions. Oh, la, la!!! Creme Brulee: A dessert made of a cold, smooth custard bottom and a hard top of blow-torched sugar. Divine!!! Enjoy!

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Robert Irvine, world-class chef, fitness authority, philanthropist and restaurateur. Irvine has appeared or hosted in several shows on television, including Food Network's Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible, Guy's Grocery Games: Impossible, A Hero's Welcome, Food Network Star, ABC's Body of Proof, ABC Family's Melissa and Joey plus more. Irvine is known for his support for our nation's military and believes that his success would not be possible without the men and women that so bravely defend our freedoms. Frischling asks Irvine to share how he got started in food and he says, “so basically eleven years old I started to cook in home economics class at school because there were thirty girls and me and I thought what a great way to get a girlfriend.” He adds, “I made my first Quiche Lorraine, I took it home and realized that pastry, egg, a little bacon, onion, some garlic and cheese made a meal that somebody would be really happy.” Irvine at fifteen years old said he joined the military. When Irvine was nine years old he said he had become a sailor, now he cooks. He says, “food to me is the ultimate passion job, a lifestyle, whatever you want to call it because it affects so many other people.”Irvine for many years was involved with the Gary Sinise foundation. Schatzberg asks Irvine about the Robert Irvine Foundation which Irvine founded in 2014 to support the veterans and veteran causes that need the most help. Irvine says,” I wanted my focus to be so strategic on food fitness, mental fitness and physical fitness. So pretty much everything to do with physical and mental health. He says about the foundation “that there's just a whole bunch of things that we do but mainly to give freedom back to those that have lost it.”Irvine talks about not being a fan of virtual kitchens but after a meeting with Robert Earl of Virtual Dining Concepts, he has converted. Virtual Dining Concepts and Irvine teamed up to create Robert Irvine's American Heroes, a virtual sandwich brand that will have a direct impact on supporting our nation's military heroes. The guys ask Irvine about Irvine Spirits in partnership with Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. He talks about hand picking the botanicals himself for Irvine Spirits. To hear more about Irvine's many successful businesses, his dedication and passion for supporting the military and his FitCrunch Campaign, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “ The Finance Guy” chat with Robert Irvine, world-class chef, fitness authority, philanthropist and restaurateur. Irvine has appeared or hosted in several shows on television, including Food Network's Worst Cooks in America, Next Iron Chef, Restaurant Express, Chopped: Impossible, Guy's Grocery Games: Impossible, A Hero's Welcome, Food Network Star, ABC's Body of Proof, ABC Family's Melissa and Joey plus more. Irvine is known for his support for our nation's military and believes that his success would not be possible without the men and women that so bravely defend our freedoms. Frischling asks Irvine to share how he got started in food and he says, “so basically eleven years old I started to cook in home economics class at school because there were thirty girls and me and I thought what a great way to get a girlfriend.” He adds, “I made my first Quiche Lorraine, I took it home and realized that pastry, egg, a little bacon, onion, some garlic and cheese made a meal that somebody would be really happy.” Irvine at fifteen years old said he joined the military. When Irvine was nine years old he said he had become a sailor, now he cooks. He says, “food to me is the ultimate passion job, a lifestyle, whatever you want to call it because it affects so many other people.”Irvine for many years was involved with the Gary Sinise foundation. Schatzberg asks Irvine about the Robert Irvine Foundation which Irvine founded in 2014 to support the veterans and veteran causes that need the most help. Irvine says,” I wanted my focus to be so strategic on food fitness, mental fitness and physical fitness. So pretty much everything to do with physical and mental health. He says about the foundation “that there's just a whole bunch of things that we do but mainly to give freedom back to those that have lost it.”Irvine talks about not being a fan of virtual kitchens but after a meeting with Robert Earl of Virtual Dining Concepts, he has converted. Virtual Dining Concepts and Irvine teamed up to create Robert Irvine's American Heroes, a virtual sandwich brand that will have a direct impact on supporting our nation's military heroes. The guys ask Irvine about Irvine Spirits in partnership with Boardroom Spirits, creators of handcrafted vodka, rum, whiskey, and more. He talks about hand picking the botanicals himself for Irvine Spirits. To hear more about Irvine's many successful businesses, his dedication and passion for supporting the military and his FitCrunch Campaign, check out this episode of Hospitality Hangout.

Welcome to the Instant Trivia podcast episode 569, where we ask the best trivia on the Internet. Round 1. Category: Bringing Home The Bacon 1: Served hot or cold, this "European" style of potato salad is made with vinegar and bacon. German. 2: Spaghetti a la this has a sauce made with eggs, cream, Parmesan cheese and Italian bacon. carbonara. 3: Oui! This thick, round cut of lean beef tenderloin is popularly served with a bacon strip wrap around it. filet mignon. 4: Named for a French region, it's a brunch dish of eggs, crumbled bacon and often Swiss cheese in a pastry shell. Quiche Lorraine. 5: Wrap bacon around a water chestnut and a piece of chicken liver and you've got this Asian-style appetizer. rumaki. Round 2. Category: Paris 1: Unless flooding occurs, you can tour the Paris underground by way of les egouts, which are these. the sewers. 2: This Paris subway system opened in July 1900. Metro. 3: It's 1 of 2 international airports serving Paris. (1 of) Charles de Gaulle ( or Orly). 4: This avenue, once a marshland, was created as a fashionable carriage-drive by Marie de Medicis in 1616. Champs- and Eacute;lys and eacute;es. 5: Charles de Gaulle Airport was opened in 1974 to relieve traffic at this airport south of Paris. Orly. Round 3. Category: Striking 1: Abbreviated the WGA, this entertainment union went on strike in 1981, 1985 and 1988. Writers Guild of America. 2: A major 1970 strike by federal employees in this "service" helped change it to an independent gov't agency. U.S. Postal Service. 3: International Women's Day on March 8 honors a famous 1857 strike began by textile workers in this city. New York City. 4: In 1892 a workers' strike at this steel magnate's Homestead, Penn. plant led to several injuries and deaths. Andrew Carnegie. 5: In May of 1926, unions in this nation banded together and quit work in support of striking coal miners. Great Britain. Round 4. Category: "Wind" Words 1: The largest one is in Hawaii, not Holland. a windmill. 2: This knot usually is wider than the 4-in-hand. a windsor knot. 3: The tractor to convey Saturn rockets at Cape Canaveral has largest set of these squeegees. windshield wipers. 4: President Carter proposed that oil companies would have to pay taxes on these. windfall profits. 5: The British call them windcheaters. windbreakers. Round 5. Category: The Regina Monologues 1: In 1882 the city then known as "Pile O' Bones" was renamed Regina in this person's honor. Queen Victoria. 2: Regina is the capital of this Canadian province. Saskatchewan. 3: Regina is home to a training center and museum for this group, the RCMP. the Royal Canadian Mounted Police. 4: Until 1905 Regina was the capital of these "Territories". the Northwest Territories. 5: Regina is home to one of the world's largest rinks for this sport of sliding stones on ice. curling. Thanks for listening! Come back tomorrow for more exciting trivia! Special thanks to https://blog.feedspot.com/trivia_podcasts/

La quiche lorraine a été créée au XVIe siècle. Elle contient 3 aliments: du lard fumé, de la crème et des œufs. À l'époque cette quiche était faite avec le reste de pâte à pain et cuite dans le fournil du village. La garniture qui était faite avec des produits de la ferme est appelée "la migaine". Le lard était salé et fumé pour le conserver plus longtemps. La quiche lorraine est aujourd'hui un des plats préférés des français. Ecoutez RTL vous régale avec Jean-Michel Zecca, Jean-Sébastien Petitdemange et Louise Petitrenaud du 26 août 2022

durée : 00:06:02 - Les Invités de France Bleu Lorraine - FB Sud Lorraine

TW: body image, body dysphoria, eating disorders In this week's episode, The Dolls Discuss beauty standards, body image and everything in betwixt! The girlies talk about a wide spectrum of topics such as the expectations society places on people and how that can affect the mental psyche as well as what it means to be a transfemme individual navigating those expectations. Whilst a deep and honest conversation at times, the Dolls approach it in their usual lighthearted and comical way. Listener expectations should include James Charles' BBL, Lourdes being a basic white bitch and Quiche Lorraine. Keep that shit real tight like a TUCKKKKKKKK… ♡ @akataahliah ♡ @okaylourdes ♡ @thedollsdiscuss

Regresamos a Wild Planet, el segundo larga duración de los norteamericanos The B-52’s, publicado en 1980. Ricardo Portmán nos relata su historia. Escucharemos Party Out Of Bounds, Dirty Back Road, Runnin’ Around, Give Me Back My Man, Private Idaho, Devil in My Car, Quiche Lorraine, Strobe Light y 53 Miles West of Venus + Bonus track. Recuerden que nuestros programas los pueden escuchar también en nuestra web https://ecosdelvinilo.com, en https://distanciaradio.com (Córdoba) los miércoles a las 18:00 y domingos a las 23:00 y en https://radiofreerock.com (Cartagena) los viernes a las 18:00.

Anoussa vit à Salon-de-Provence et souhaiterait avoir l'astuce du chef pour préparer une quiche lorraine halal Ecoutez L'astuce du chef avec Cyril Lignac du 21 mars 2022

O Chef Filipe Carvalho explica como fazer uma quiche Lorraine, mundialmente conhecida, esta entre as 10 receitas mais lembradas da cozinha francesa.

A Kossuth Rádió Hallgatóinak üzenetei alapján Bozsik gazda válaszol arra a kérdésre: Milyen jótékony vegyületeket találunk a fekete retekben? Hogyan készítsünk mézes retket, ha a felső légúti betegségekre gondolunk? Melyek a mézes chili paprika tinktúra, kedvező hatásai? Hogyan működik a paprika, mint alapvető C-vitaminforrás? Hogyan készítsünk otthon paprika port? Melyek a citromos ház titkai? A mangó és a mangosztán: rokonok vagy csak névrokonok? Milyen zöldségekből készül a Quiche Lorraine nevű ízletes töltött pite?

Happy Holidays from the Soggy Bottom Girls! Our gift to you? Another chat with baking finalist Ian Cumming!  Ian joins the girls from his home kitchen while working on a Quiche Lorraine!  The girls hear about Ian's amazing life before GBBO,  and, what he is baking up this Christmas. Connect with us:https://soggybottomgirls.comFollow us on social media:Facebook: https://www.facebook.com/soggybottomgirlsInstagram: https://www.instagram.com/soggybottomgirls/

Mirbelle eau-de-vie is a specialty from the Lorraine region of France. We discuss Mirabelle plums, the spirit by the same name, production regulations, a cocktail recipe, and … what do poodles have to do with any of it? Resources from this episode: Websites & Documents: Bubbly Professor: Lorraine: Quiche, Plums, and a Bit of Wine, Nickles, J. (9 September 2016) https://bubblyprofessor.com/2016/09/09/lorraine-quiche-plums-and-a-bit-of-wine/ Cahier des Charges de L'Appellation d'Origine Controlee, Mirabelle de Lorraine (29 January 2015) https://info.agriculture.gouv.fr/gedei/site/bo-agri/document_administratif-d0be9622-e29c-4dfa-bbbb-2fafaebf8acd/telechargement EUR-Lex (Access to European Union Law): https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX:32008R0110 Liquor.com: Everything You Need to Know About Eau-de-Vie, Nusog, T. https://www.liquor.com/articles/eau-de-vie/ Lorraine Magazine: La Mirabelle - la reine en sa région, #32 (27 August - 9 September 2014) https://www.lorrainemag.com/a-la-une/la-mirabelle-la-reine-en-sa-region/ New York Times: Eau de Vie: Fruit's Essence Captured in a Bottle, Apple, R.W. Jr.(1 April 1998) https://www.nytimes.com/1998/04/01/dining/eau-de-vie-fruit-s-essence-captured-in-a-bottle.html Podcasts: Glass in Session® Winecast: S2E3: Apple Brandy - Domestic Happiness https://glassinsession.libsyn.com/s2e3-apple-brandy-domestic-happiness Glass in Session® Winecast: S5E5: Grape Brandy Escape https://glassinsession.libsyn.com/s5e5-grape-brandy-escape Glass in Session® Winecast: S6E2: A Pisco Party! https://glassinsession.libsyn.com/s6e2-a-pisco-party Glass in Session® Winecast: Bonus Episode: Online Wine Learning and Admiral Nelson-ing Your Liquor Shelf - Interview with Jane Nickles, CWE, CSE https://glassinsession.libsyn.com/online-wine-learning-and-admiral-nelson-ing-your-liquor-shelf YouTube Channels: B-52s: Quiche Lorraine (3 December 2014) https://www.youtube.com/watch?v=HJxz3owrJ80 Glass in Session® is a registered trademark of Vino With Val, LLC. Music: “Write Your Story” by Joystock (Jamendo.com cc_Standard License, Jamendo S.A.)

Dans ce nouvel épisode de La Grosse Bouffe, nous élargissons le sujet du mois précédent en nous posant la question des régions rapportées à la gastronomie. Qu'est-ce qu'une région gastronomique ? Quelles peuvent être les caractéristiques d'une cuisine régionale ? A quel moment une spécialité régionale devient une spécialité nationale ? Autant de questions auxquelles on répond peut-être. Dans cet émission, nous parlons de François Mitterrand et de François Ier, de colonisation et d'esclavage, de la Principauté (et non du grand-duché comme dit dans l'épisode, désolés) du Liechtenstein et de la République Populaire de Chine, de canelés et de kanelbullar, de guerriers vikings et de marchands champenois, de protection intellectuelle des plats et des caractères géologiques du Val de Loire. Bibliographie : Mathieu Avanzi et Jean Mathat-Christol, Comme on dîne chez nous, Le Robert, 2021 Pascal Ory, Le discours gastronomique français, Gallimard, 1998 Faustine Régnier, L'exotisme culinaire, PUF, 2004 On rappelle que si vous écoutez cet épisode le jour de sa sortie, il vous reste quelques heures pour vous précipiter à Périgueux pour le festival Livre Gourmand et prendre en photo le cabinet de curiosité où l'un de nos épisodes est en libre écoute ! La Grosse Bouffe est un podcast dédié au manger et au boire. Les nouveaux épisodes sortent tous les 21 du mois. Retrouvez La Grosse Bouffe sur Ausha, Apple Podcast et toutes les autres plateformes de téléchargement de podcasts. Vous pouvez également nous suivre et glisser en DM sur Twitter à @la_grossebouffe, et nous écrire à lagrossebouffepodcast@gmail.com  

Hot Poop - Does Their Own Stuff On this episode, we review an album that many of you would probably not think about getting but you might be surprised if you heard it. Our tracks of the week are Wild Man Fischer's "The Taster" and The B-52"s "Quiche Lorraine." We conclude with Lee's song "Just What Counts." Party hearty and cheers!

Io stasera non dico niente. E' tutto qui dentro... premi play... solo genialità... e volume naturalmente!!!!! Sempre vostro Danny Rutz

INGREDIENTS: -  9 inch baked pie shell -  ½-1 lb. of bacon -  1-1 ½ cup of sharp cheddar -  3 eggs -  Dash nutmeg -  Dash cayenne -  1-1/2 cup light cream - ¾ tsp. salt

Herzlich Willkommen bei BISSFEST - Der Kochcast! Im August sind alle im Urlaub. Wirklich alle? Nein, wir nicht. Aber: Wir nehmen euch gern mit auf eine kulinarische Reise in unsere liebsten Urlaubsländer! Nina-Carissima Schönrock und Kevin Kecskes kochen in dieser Woche mit dir: Original Quiche Lorraine! Ab geht's also nach Frankreich, genauer gesagt ins beschauliche Elsass. Was du dafür brauchst? Gar nicht viel. Die Einkaufsliste für diese Folge findest du wie immer in unserem Instagram-Kanal: https://instagram.com/biss.fest - und hier: Für den Teig: 150g Butter 300g Mehl 1 Eigelb Salz 50ml Wasser Für die Füllung: 10 Scheiben Bacon 200g Gruyere 4 Eier 200ml Sahne 200ml Milch Salz, Pfeffer +++++ Du bist fleißig am Mitkochen? Fantastisch! Dann würden wir uns wahnsinnig darüber freuen, wenn du Fotos von deinem Essen bei Instagram posten und uns darin taggen würdest. @biss.fest #bissfest #kochcast #kevinkocht #ninaisst - So finden wir deine Kreationen auf jeden Fall! In unserem Instagram-Kanal findest du außerdem Fotos vom Essen und kannst dich in Sachen "hübsch anrichten" natürlich gern von uns inspirieren lassen. Du möchtest das Rezept zu dieser Folge haben? Dann schau auf unserem Blog zum Podcast vorbei. Dort findest du alle wichtigen Infos zum Podcast selbst, zu den jeweiligen Folgen und natürlich alle Rezepte: https://bissfest-kochcast.de +++++ Du hast dich ein bisschen in Nina und Kevin verliebt? Dann kannst du den beiden natürlich auch direkt bei Instagram folgen! Moderatorin Nina-Carissima Schönrock bei Instagram: https://instagram.com/ninacarissimaschoenrock Chefkoch Kevin Kecskes bei Instagram: https://instagram.com/k_kks_ Dir gefällt, was du hörst und schmeckst? Dann abonniere gern diesen Podcast und gib uns eine 5-Sterne-Bewertung! --- Send in a voice message: https://anchor.fm/bissfest-kochcast/message

What is the secret to a happy life? Music by Bach and bacon. Not just any bacon, mind you. It must be real wood smoked and thick cut like the Wright brand. Their thickest cut. Use this bacon with burgers, grilled cheese sandwiches and Quiche Lorraine. What is music4Dad all about? Music and entertainment with a food and wine theme. Today's podcast was published on an empty stomach. Good thing there is plenty of bacon on hand preventing me from food shopping. It doesn't take much for this food and wine lover to spend a car payment in two trips on one day. And, that includes gourmet cheese for pizza and pasta dishes. Thank you for listening. Watch the video on my YouTube channel published June 11, 2021 with the same name: Music4Dad. Have a wonderful day made even better with thick cut bacon and piano music by Bach.

Venice Beach, FL: A Beautiful Condo and our Top 5 Places to Eat in Venice, FL.  Jodi and Jett enjoyed a relaxing long weekend at our friends awesome condo minutes to theBeach. They also let me join in for a couple days.Jett came on to start the show to discuss his big shark hunt! Croissant & CO is a French bakery located in downtown Venice, Florida.All their products are Home Made from scratch daily with the freshest ingredients!Our favorites were the Quiche Lorraine, Chocolate beignets and obviously the croissants. Venice Island Coffee  is family run and has that old school diner feel where everyone knows everyone. Go where the locals go! Our favorites were the Pancakes, Monkey Toast and the Chai Latte! Cafe Longet,  Steve Longet is a Grand Chef with epicurean taste who devotes his time to pleasing palates with food.We went for a quick take out lunch, The Chicken Salad Tartine and the Chicken Panini were both a big hit with us! Nokomo's Sunset Hut, Tiki Hut Waterfront Bar, whats not to like already!! Come down to Dona Bay and enjoy some of the best sunsets in Florida while you enjoy outside seating with one of our handcrafted cocktails or unique Caribbean food! We enjoyed Happy Hour with Margaritas, IPA's, Peanut Butter Whisky, Peel & Eat Shrimp, and Tuna Sashimi. Great atmosphere with live music and the sunset is a bonus! Pop's Sunset Grill, Gulf Coast's favorite waterfront dining landmarks on the Intracoastal waterway. Live music and inside and outside seating. We enjoyed the Calamari, Flatbread and the Salmon BLT! Margarita was pretty good as well!Join our Email list for information on active adventures and giveaways in the Tampa area...Join List NowCheck out our full website herehttp://www.permanentvacationproject.com/Follow us on our social media channels:https://www.instagram.com/permanent_vacation_project/https://www.youtube.com/thepermanentvacationprojecthttps://www.facebook.com/permanentvacationproject/https://twitter.com/pvpflorida11Now have you ever thought about having you're own podcast?We use Buzzsprout and we absolutely love it! It is super easy, uploads all the episodes fast  and to all the important directories! Trust me, we have used others that were extremely confusing and more expensive! Start with a free plan or get right into a paid plan for as low as $12 per month. Following this link let's Buzzsprout know we sent you, gets you a $20 Amazon gift card if you sign up for a paid plan, and helps support our show.https://www.buzzsprout.com/?referrer_id=340120Welcome to our Podcast!! The Permanent Vacation Project Podcast is hosted by Sean Mallett & Jodi Reath.  They are Former longtime residents of Massachusetts, Owners of Millions of Muscles Fitness and a couple with 3 children......Two years ago decided to take the plunge and move to Sunny Tampa!!

Nicole Dorignac called in to chat about empty grocery store shelves. Quiche Lorraine, and a lengthy report on our lunch at The Lakehouse.

In honor of Mother’s Day, this week we decided to cover stories of moms who had no choice but to go all out momma bear style. Dana tells us about Mamie Till, Emmett Till’s mother. Her sacrifice changed the course of race relations in the United States. Nydia tells the story of Miriam Rodriguez Martinez, a Mexican mother who took on one of Mexico’s most dangerous cartels, Los Zetas, after her daughter was kidnapped by them. It’s the real life version of the movie “Taken”.  Cindy shares a delightful listener story.  For dinner this week, Cindy made a spectacular brunch. She created the most flavorful Quiche Lorraine packed with bacon and a flakey crust. For dessert, she made a french toast casserole which she poured maple syrup over. The meal was paired with pina colada mimosas with Da Mar Prosecco.    You can find the links to the stories and food photos on: www.winedineandstorytime.com Check us out on Social too!!   patreon.com/wdst buymeacoffee.com/WDST facebook.com/winedineandstorytime instagram.com/winedinestorytime twitter.com/WDStoryTime or call us some time  6093003094 This week we also got to work with some other podcasts we think you should check out! You can find them here: Promos: Nerdy Photographer Podcast Geek Peak Podcast  Where did we get our info?  Dana: Murder of Emmett Till Mamie Till Mamie Till Mobley Life Story: Mamie Till-Mobley (1921-2003) Emmett Till’s mother opened his casket and sparked the civil rights movement Woman Linked to 1955 Emmett Till Murder Author Profile - Mamie Till-Mobley Untold Story of Emmett Till Documentary  Nydia: She Stalked Her Daughter’s Killers Across Mexico La trágica historia de la madre que fue ejecutada luego de encontrar a los asesinos de su hija A mother has hunted down 10 of her killers What did we eat? Quiche Lorraine French Toast Bake What did we drink? Pina Colada Mimosas Da Mar Prosecco  Theme Song By:  Jon Katity Sound Credit: Organ

Bienvenue à notre Walk ‘n' Talk Level Up version française, notre podcast 99% en français ! En matière de cuisine: tu manges de tout ou tu te fais des soucis par rapport aux calories ? L'un de nos personnages croit avoir trouvé une super solution pour ce type de problème! PDF: https://rhavi.co/wnt-lvl-fra-45

1er mars 1586, apparaît la première mention écrite de la fameuse quiche chez le duc de Lorraine Charles III. Il s’agit avant tout d’un plat populaire de partage qui l’on réalisait avec les restes de pâte à pain. On y ajoutait de la crème et des œufs et parfois du lard fumé (il était fumé pour la conservation) à partir du 19e. Mais pas de fromage ! Le plat a conquis toute la France avec l’exode des lorrains dès 1870 (guerre franco-prussienne).

1er mars 1586, apparaît la première mention écrite de la fameuse quiche chez le duc de Lorraine Charles III. Il s’agit avant tout d’un plat populaire de partage qui l’on réalisait avec les restes de pâte à pain. On y ajoutait de la crème et des œufs et parfois du lard fumé (il était fumé pour la conservation) à partir du 19e. Mais pas de fromage ! Le plat a conquis toute la France avec l’exode des lorrains dès 1870 (guerre franco-prussienne).

Tutti i venerdì dalle 11.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi Coppola! QUICHE LORRAINE I

Französische Winterküche bei SWR4 kocht

durée : 00:02:15 - C'est beau c'est bon c'est en Lorraine - Chaque jour Jérôme nous raconte ce qu'il trouve beau ou bon en Lorraine. Aujourd'hui, il nous parle de notre célébrissime quiche Lorraine. C'est le 2e plat à emporter le plus vendu dans le monde, même si on est souvent surpris de la manière dont elle est préparée ailleurs...

nullEl podcast Taller de Magda: Quiche Lorraine ha sido publicado en Plaza Radio

nullEl podcast Taller de Magda: Quiche Lorraine ha sido publicado en Plaza Radio

durée : 00:02:29 - C'est beau c'est bon c'est en Lorraine

On today's 'ROR Morning Show, where to catch a drive in, what's "skin hunger", how we are changing because of the  pandemic, don't worry about the beach body and it's Quiche Lorraine day! Plus, One Word Wednesday: What's your Quarantine Nickname? And a new summer camp song, why you should learn to cook with Amy Schumer, Tom Brady's snake oil and Chrissy Tiegen calls out rich celebs. And don't forget Supah Smaht in 60 Seconds!  All this and more on the ROR Morning Show with Bob Bronson, LBF, and Brian Podcast. Find more great podcasts at bPodStudios.com …The Place To Be For Podcast Discovery

Warm up with us this week with a trio of savory pies for dinner. No time like the winter to indulge in a little pastry, that’s for sure. A classic Quiche Lorraine makes an elegant dinner or make the Cornish Pasties and freeze a few for a hearty dinner when things are busy. The White Cheddar and Apple Galette was a treat of cheddar, apple, and onion. All three warmed us from the inside out, a delightful winter dinner.

Hop in our Chrysler, because this week the fellas discuss the B-52’s 1998 best-of Time Capsule: Songs for a Future Generation. Which of these songs was Cameron’s first ringtone? Why is this album’s cover art seared into all the Jefts’ memories? What is Quiche Lorraine, anyway? The answers to all of these—plus some key intel about both Radio AAHS and Marie Callender’s restaurants(!)—on this very fun discussion of this very good album. Bang bang on the door, baby!

Hey Sis! This week we welcome very special guest host Quiche Lorraine to the podcast! Richie and Quiche chat about breaking the rules of drag as well as episode 4 of RuPaul's Drag Race Season 11. Next week Solar Flair will return with a special guest host.

On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust. “I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!” As an added treat, Pianist, David Saffert will be joining us in the kitchen, so there is a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz & Scat Duet! What are her tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road. https://www.oregonwinepress.com/classic-pairings http://www.suzannenance.com/index.php https://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ #SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine #ValentineBreakfast http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com

On this special Valentine’s Day edition of Marti’s Music Kitchen, The FUN Music and Food Podcast, Where Anything Can Happen … my guest is Portland’s Queen of Classical, Suzanne Nance. She is an award-winning broadcaster, amazingly talented soprano, President and CEO of All-Classical Portland and host of Sunday Brunch. Suzanne has a passion for cooking, and will share her own recipe for a delicious Quiche Lorraine with a special hash brown crust. “I was thinking, you know, why not make quiche, and why not make it friendly for our gluten-free friends. … I’m not a gluten-free person, but I have so many friends who are…. So the idea of a hash-brown crust… it’s healthier, and it’s really tasty and it’s gluten-free!” As an added treat, Pianist, David Saffert will be joining us in the kitchen, so we have a LIVE performance from this down-to-earth Anti-Diva Diva! AND Suzanne and Marti team up for a Jazz and Scat Duet!! What are Suzanne’s tips for making the perfect quiche? And what’s behind her love of driving? Tune in to hear her stories of food, music and life-on-the road. https://www.oregonwinepress.com/classic-pairings http://www.suzannenance.com/index.php https://www.allclassical.org https://www.facebook.com/DavidSaffertPiano/ http://MartiMendenhall.com http://Patreon.com/MartiMendenhall http://OregonMusicNews.com Suzanne Nance’s Hash Brown Crust Quiche Lorraine: Ingredients: Hash Brown Crust 1 package (1 pound) frozen, organic hash brown potatoes, thawed Shredded cheddar cheese Grated parmesan cheese 1 egg Salt and pepper Quiche Pastry for a one-crust nine-inch pie 4 strips bacon 1 onion, thinly sliced 1 cup Gruyère or Swiss cheese, cubed ¼ cup grated Parmesan cheese 4 eggs, lightly beaten 2 cups heavy cream or 1 cup each milk and cream ¼ teaspoon nutmeg ½ teaspoon salt ¼ teaspoon freshly ground pepper Tabasco sauce to taste Directions: Hash Brown Crust Preheat the oven to 400°F. Defrost hash browns and squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, cheese(s), 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat mixture into bottom and up sides of prepared pan. Reduce to 375°F and bake until set, 20 to 25 minutes, until sides turn to golden brown crisp! Quiche Cook the bacon until crisp and remove it from skillet. Pour off all but one tablespoon of the fat remaining in the skillet. Cook the onion in the remaining fat until the onion is transparent. Crumble the bacon and sprinkle the bacon, onion and cheeses over the inside of the partly baked pastry. Combine the eggs, cream, nutmeg, salt, pepper and Tabasco sauce to taste. Strain the mixture over the onion-cheese mixture. Slide the pie onto a baking sheet. Bake the pie until a knife inserted one inch from the pastry edge comes out clean, about 25 minutes. Remove to a wire rack. Let stand five or 10 minutes before serving. #SuzanneNance #AllClassical #MartiMendenhall #DavidSaffert #QuicheLorraine

Tweet D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio this Sunday, February 3rd at 635pm with a great lineup as well as Small Bites Radio's resident Vegan Food Chef Christina Martin back in studio for some fun and food talk with us and our guests. We are thrilled to welcome Amy Lacey the founder of Califlour Foods and author of Cali'flour Kitchen: 125 Gluten-Free Recipes for the Carbs You Crave from ABRAMS Books. Amy Lacey's Cali'Flour pizza crusts were selected as Clean Eating Magazine's “Coolest New Find of 2017” and named one of "Whoopi Goldberg Favorite Things” on The View. Lacey is a health coach and authored the self-published The Clean Switch. Cali'Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali'Flour Kitchen, offers recipes for the dishes you haven't been able to enjoy for years—from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali'Flour Kitchen is designed for people across the dietary spectrum, providing perfect, guilt-free recipes for every carb-heavy craving, whether you're eating vegan, dairy-free, Keto, The Paleo Diet, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces those favorites that have long been forsaken, reinventing them to include a full serving of vegetables. With more than 125 recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali'Flour Kitchen is all about indulging without compromising health With Valentine's Day right around the corner, joining us will be Julia Bernadsky the Founder of Untamed Hearts Jewelry which is jewelry with soul. They offer unique, beautiful, and meaningful objects. They offer gifts with energy since each piece tells a story and are all Vegan 100% animal cruelty free so that there is peace for all. You can catch them this week Visit Phoenix at the Arizona Vegetarian Food Festival or shop online at untamedhearts.com for yourself or a wonderful gift for that special someone else in your life. Looking for a date for Valentine's Day but Tinder or Match not cutting it? Then we figured who better to join us than Anne Dinshah author of Dating Vegans from American Vegan Society. Dating Vegans is the first book of its kind to boldly explore this aspect of relationships. From its captivating cover to the bounty of advice found in real people's stories, the pages are packed with useful insights and suggestive recipes. This is a must-read for everyone in a relationship vegan-with-a-nonvegan, or anyone who has a vegan friend. Better than a romance novel that whisks you away to fantasy, Dating Vegans is genuine. It is a catalyst for reevaluating your own interactions with other people whether you are the vegan or the other person. Where am I now? What is certain? What might I compromise? What would I do if I met a person like that? Will I make a recipe? This powerful function of the book can appeal to anyone, regardless of the relationship situation. Anne Dinshah has applicable tips for getting a date or keeping together long-term. Learn how to share information, so that vegan values get just consideration, without being socially abrasive to those not yet holding these ideals. This book will not sit on your shelf for long. You might read the dating portion once or twice, but you or your date can cook the recipes over and over for each other. Or take the book out in public. You might pick up a date if seen reading it! So with your date secured by reading Dating Vegans and your lovely gift for them purchased at UntamedHearts Jewelry, all you need now is somewhere to go out and take them to enjoy a great meal. Well why not reserve a table for your special Valentine's Day night out at Chubby's 1 1/2 Hearth Steakhouse in Gloucester City, New Jersey. You say a steakhouse for a Vegan? Well you'd be surprised as they offer a little something for everyone while also serving some of the best steaks around for those meat lovers since they were just listed by Jason Sheehan in Philadelphia Magazine as one of MUST try Steakhouses in Philadelphia in their Ultimate Guide as well as reviewed by Christina Carrell for the popular blog Fork in the Pines. Chubby's also offers daily #HappyHourdeals as well as varied dining and meal specials throughout the week. Sounds like a date to us to make it Gloucester Great. Chef Philip Petitt of Chubby's will be in studio. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in South Jersey, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio affiliated with PhillyBite Magazine, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://wildfireradio.com/small-bites/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions. The post Small Bites – Episode 104 appeared first on Wildfire Radio.

Episode #112 of Mark Hayes' RanDumb Podcast, rambling on about poor man's food, walking with women, Quiche Lorraine, and following a dog on Instagram, obviously. Pants off. Pod on. http://markhayes.tv http://twitter.com/trickaduu http://instagram.com/themarkhayes Snapchat: trickaduu

Mel and Bush welcome you to the unexpectedly lovely holiday destination that is this podcast with talk of Quiche Lorraine, debit card security tips, and violin protection. And as usual there are more sociopathic suggestions in Tell Mel.

Jörn Loviscach ist Professor an der Fachhochschule Bielefeld. Et hat auf YouTube Millionen von Zuschauer. Und das, obwohl man bei ihm nicht lernt, wie man sich stylt oder eine Quiche Lorraine bäckt....

Bread Work. In France, the boulangerie or bakery is the epicenter of any great neighborhood. Folks stop in daily for fresh bread and pastries, sharing news of the day, making small talk, and commiserating over neighborhood issues. Not just a place to pick up simple, delicious food made with yeast, salt, and water but a gathering place. A community space. Meet Jason Becton and Patrick Evans of MarieBette Café & Bakery who are accomplishing the same thing in the Rose Hill neighborhood of Charlottesville, Virginia. MarieBette just won numerous accolades in the Best of Cville Awards, including "Best Pastry" and "Best Bakery". There's a reason everyone who visits me requests a trip to this great bakery and neighborhood family restaurant serving lunch and brunch. Not dinner because from the moment they started, Jason and husband Patrick made a commitment to be home in time to eat with their children, Marian and Betty, the bakery's namesakes. Jason started in advertising before heading to culinary school and working in restaurants like The Four Seasons and L’Atelier de Joël Robuchon. Patrick followed a similar route, working at Dan Barber's Blue Hill, then several bakeries throughout Manhattan. Working in all of these different environments taught both what they wanted for their own business. Simple, tasty, ingredient-driven dishes. Fresh herbs. Seasonal, local ingredients with no heavy sauces. Not exclusively French but European inspired. So they moved from New York to Charlottesville, where Patrick has roots. Neither one had ever owned a business. How did they develop their plan? The answer will surprise you! MarieBette is the result of that plan, a family place in the truest sense of the word. Patrick's father's paintings adorn the walls. His mother upholstered all of the seating. And together Jason and Patrick work to ensure each side of the establishment thrives and complements the other. Partners in life and terrific partners in business. Don't miss the story of how they met. It's the ultimate chef-related "Meet Cute" if you ask me. Patrick handles the bread while Jason handles the restaurant side. They separate responsibilities to match their working styles and personalities,  operating a flourishing business together. If you've ever tried to eat brunch on a Saturday you know what I mean. Does being married offer up special challenges to running a business? What was one major argument involving a popular bakery item? Listen to find out! Patrick makes each croissant, baguette, and pastry by hand every day. Most places get their croissant dough shipped due to the amount of work. So that's really something. Everything is authentically European, so it's never a bomb of sugar. I've learned so much about French pastry since MarieBette opened. And after tasting their canelés and kouign-amann I'm spoiled for anything else. Not to mention the brioche feuilletée! What happens to a small bakery when one of their pastries goes viral? A blessing or a curse? This is what happened last year when local food writer C. Simon Davidson ate one, fell in love, coined the term "bronut", and off it went. Lines around the block. Eater, Food & Wine, and other major sites hounded them. Demands came in from around the country. But shipping bronuts? Out of the question because they wouldn't taste as good. They still sell out and the day I was there the platter sat empty, a testament to just how delicious this brioche/croissant hybrid really is. The restaurant side is equally stellar. Terrific sandwiches and seasonal salads, great mains like Quiche Lorraine. Salad Niçoise that's out of this world. But brunch remains my favorite. Classic Oeufs En Cocotte, eggs baked in a water bath till they are just done and finished with cream, garlic, and fines herbs. Served with toast sticks for dipping. Yum. And it's not all bread and brunch. MarieBette also hosts a monthly wine and cheese tasting as part of the Charlottesville Alliance Française, part of a national nonprofit organization promoting French and French culture. Check out their Facebook page for updates on these great events. Is Charlottesville a utopia of acceptance for LGBT-owned businesses? We discuss this important issue and the triumphs and challenges it can bring to a family considered nontraditional by some. Love is love folks. And family restaurants, no matter what form they take, help make a community stronger. Speaking of community, what about development in Rose Hill? Should we be excited? Worried? How does MarieBette fit in and what do the neighbors think? We talk about the growing pains Charlottesville is experiencing, including the growing parking problem in and around Preston Avenue. You can find MarieBette bread at the Charlottesville City Market, Foods of All Nations, Threepenny Café, and JM Stock and Provisions. The energy in the space is so happy and positive, so much so after the interview I asked Jason if I could record future conversation there. I'm thrilled to say he said yes and I'm so grateful for this new partnership. This was one fantastic conversation, both for the topics and because Jason has such a great laugh! Even though Patrick couldn't join us, he was hard at work downstairs developing the next delicious creation. I can't wait to devour it! Now go listen guys. I'm headed downstairs to inhale an olive baguette. Yum. SHOW NOTES – Links to resources talked about during the podcast: Taste This! - Jason is on the board of Meals on Wheels and helped organize this year's event to benefit that important organization. More than 25 area restaurants offer up their best morsels for your enjoyment. September 20th at the Boar's Head Inn! Charlottesville Pie Fest - Do you have what it takes? Register your pie at the link! Can't master pie crust yet? Then show up and eat a slice to benefit the Crozet United Methodist Church Food Pantry. October 9th at Crozet Mudhouse. Appalachian Food Summit - In its 3rd year, this summit started over a discussion on Facebook as to whether or not cornbread contains sugar. Its mission is to educate everyone on the valuable contributions Appalachia has made to food culture, and to celebrate its vibrant and thriving foodways. We're not living in the past people! Appalachian food is alive and well, growing and changing all the time. Experience it for yourself! Virginia Festival of the Book - Are you a restaurant owner willing to donate your space for a food event? Then VA Festival of the Book wants to talk to you! Contact me for more details. This episode is sponsored by MarieBette Café & Bakery.

Frank Skinner's on Absolute Radio every Saturday morning and you can enjoy the show's podcast right here. Radio Academy Award winning Frank, Emily and Alun bring you a show which is like joining your mates for a coffee... So, put the kettle on, sit down and enjoy UK commercial radio's most popular podcast. Frank is joined by Alun Cochrane and Zoe Lyons this week. The team discuss sounds from the past, being starstruck and Quiche Lorraine and Frank has a travel nightmare.

On today's episode of THE FOOD SEEN, we sit for un café crème with Clotilde Dusoulier, the Parisian food blogger behind Chocolate & Zucchini. Know for a more Provencal twist, olive oil & vegetable based, rather than the butter and potatoes of Northern France. Upon graduating with a degree in computer science, Clotilde moved to Silicon Valley to code, unintentionally codifying her cooking as a craft. She baked Quiche Lorraine, and her mother's Gratin Courgette (zucchini casserole), but really was hoping to fall in love with the vegetables she had yet to embrace. Chocolate & Zucchini plays on French comforts, like Chicken en Croûte (in a bread crust), with the modern mashup of Cauliflower in Brioche, which we're hoping could be the next cronut! Though Paris is surely taking cues from NYC and Brooklyn trends, they also make it their own, burgers places with French cheese, Poulet rôti (roast chicken) with heritage breeds … don't worry though, the croissant est encore un crossisant.

In her latest book Gorgeous Suppers, food writer Annie Bell turns her hand to this classic recipe. Her version has a rich filling of cream, egg, cheese and bacon. Jane joins Annie in her kitchen where she learns how to concoct the filling and make homemade short crust pasty.