POPULARITY
7 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
2 episodes with Red sauce
Renowned creative visionary Jason Anello joins us for a lively, insightful exploration of the intersections between Italian American culture and modern business. We open with stories from the alcohol industry—where compliance issues ultimately forced a project to relocate from New Jersey to Delaware—and use those moments to delve into the art of carving out a niche and translating the American market to Italian partners. Through humor and candid reflection, Anello shows how authenticity can thrive even in the most complicated spaces. Criticism, he reminds us, is inevitable—but often a sign that something is working. Drawing on ventures like Forking Tasty and his new Red Sauce project, Jason highlights the creative spark at the center of his work and the unexpected encouragement hidden in the reactions of so-called haters. From Paisani Pops, those pocket-sized Italian American lollipops, to the tradition of gifting homemade limoncello, our conversation celebrates the joy of making, sharing, and expressing cultural identity. We travel from Italy's agricultural heritage to America's beloved red-sauce joints, reflecting on family roots in Lazio, the enduring charm of classic eateries, and the challenges they face today. Whether discussing design, hospitality, or the soul of a neighborhood restaurant, Anello underscores the lasting importance of genuine interaction and thoughtfully crafted experiences. The result is a heartfelt journey through tradition, innovation, and community—an ode to the creative spirit at the center of Italian American life. HIS SOCIALS: Instagram: @forkingtasty Instagram: @janello HIS WEBSITE: https://www.theredsaucemap.com/ HOSTS: John Viola Patrick 0'Boyle SPECIAL GUEST: Jason Anello Producer: Nicholas Calvello-Macchia
On today's episode of Eat. Talk. Repeat. we're serving up a full spread of Vegas food news… and some absolute chaos.
There's something deeply comforting about a bowl of pasta drenched in red sauce. That rich tomato-based goodness—whether spiked with garlic and herbs or served with hearty meatballs—is so ingrained in the American dining experience that it's easy to assume it came straight from Italy. But the story is far more fascinating. Understanding red sauce means understanding the immigrant story. Italian-American food tells a tale of adaptation, resilience, and cultural pride. It's a cuisine shaped by memory—by what immigrants brought with them, what they left behind, and what they built anew in their adopted country.
Eric Skae ran the best-selling pasta sauce business for the legendary Rao's restaurant until the company was sold. Now as the CEO of Carbone Fine Food, he's done it again—building a $100 million competitor and a simmering rivalry. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
On Today's Menu:You can now submit your own pet peeves on our website (eattalkrepeat.com)! John unveils his updated Where to Eat & Why list for 2025 — including the best 36 restaurants right now and the worst meals of the year so far.Big shakeups at the Palms: Mabel's BBQ, Vetri Cucina, and Rojo Lounge all on their way out — what went wrong?EDO's ambitious expansion plans: new brasserie, Seattle opening, and more — genius growth or dangerous brand dilution?Nicole Brisson's “Make Italian American Food Great Again” menu at Brezza — revival of red sauce classics.The latest food news: COTE Vegas sets an October opening, Bazaar Meat reopens, Xiao Long Dumpling expands, Shang Artisan Noodle goes downtown, Leticia Mitchell opens another spot, and more.Rapid-fire reviews: from Le Cafe Central's French café vibes to Tamba's standout curries, Delmonico's burger-as-appetizer, and the week's 0-for-3 duds (TRES Cantina, Ramen Boys, and Zaytinya).Listener comments, YouTube shoutouts, and one very hot take… John's Pet Peeve of the Week — Burning Man.Questions, comments, hate mail? Email us at cheers@eattalkrepeat.com! Thanks for tuning into today's episode! If you enjoyed this episode, subscribe to the show, & make sure you leave us a 5-star review. Visit us at Eat. Talk. Repeat.Follow us on social:Twitter: @EatTalkRepeat, @EatingLasVegas, & @AshTheAttorneyInstagram: @EatTalkRepeatLV, @JohnCurtas, & @AshTheAttorney
Crossroad City, losing the balance, a haunted Hunter, some recent news, a radioactive Red Lobster, a recipe from Sammy, a first class Stamp (these jokes can just write themselves sometimes, right?), a couple of driven yet destructive directors, book talk, a slow burn strange little new thriller, and wrapping it up with a little Elliott Smith. Stuff Mentioned: Late Night With David Letterman (November 19, 1987 https://www.youtube.com/watch?v=gcf-u2LdjiI), Dan Tana's (9071 Santa Monica Blvd, West Hollywood, CA 90069), Superman II (1981), Billy Budd (1962), Teorema (1968), Blonde Redhead "Pier Paolo" (1997), Blonde Redhead Fake Can Be Just as Good (1997), The Adventures of Priscilla, Queen of the Desert (1994), The Limey (1999), Hide Sushi (2040 Sawtelle Blvd, Los Angeles, CA 90025), Leo Tolstoy War and Peace (1867), Richie Valens "La Bamba" (1958), La Bamba (1987), Sharp Corner (2024), Results (2015), That '70s Show (1998-2006), The Year Without a Santa Claus (1974), The Wizard of Oz (1939), Chitty Chitty Bang Bang (1968), Heatmiser "Somebody to Lose" (1994), and Heatmiser Cop and Speeder (1994).
Hailee Catalano is a trained chef, a former restaurant cook, a recipe developer, and one of our favorite voices in all of food. She is the author of a great new cookbook, By Heart. In this episode, we talk about her early years in Chicago, growing up in an Italian American household, and her later years working the line as a cook before launching her social media account on a lark. If you follow Hailee, you know her unique take on home cooking is absolutely mesmerizing, and we discuss how she thinks about developing recipes for Instagram Reels and TikTok. We also chat a bit about our live event in Brooklyn on July 23. Matt will be speaking with Hailee and her partner, Chuck Cruz, onstage. It's going to be a really special evening, and tickets are on sale now. Also on the show we have a great conversation with David Nayfeld. He's the chef and co-owner of Che Fico in San Francisco, among other restaurants, and the author of a great new book, Dad, What's for Dinner? We talk about restaurant life and how cooking for his daughter inspired him to write this unique book.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
On Today's Menu:
A lot of independent restaurant families look at franchising like it's the dark side. But what happens when a father-son team with 50 years of Italian restaurant experience decides to make the switch? James and Mike Simone had a beloved Brooklyn spot for 20 years. Good sauce, cold drinks, and most importantly - great neighborhood vibes. Then COVID hit. After losing everything, they had a choice: rebuild their independent empire, or try something completely different. In this episode, we sit down with James and Mike to talk about their surprising journey from classic Italian restaurateurs to health-focused franchise operators. We get into: Why they chose franchising over another independent spot (hint: it wasn't just about the money) How they picked their concept and territory The real differences between running your own joint vs. being part of a system Their ambitious plans for Westchester What it's like working with dad/son when everything's on the line Plus, some wild stories about their Brooklyn days, including how they turned their restaurant into the unofficial staff cafeteria for Barclays Center (and scored some amazing concert tickets along the way). Come for the business insights, stay for the family dynamics and real industry talk. This one's for anyone who's ever thought about making a major pivot in the restaurant world. Listen now wherever you get your podcasts. Connect with Closed Monday Instagram: @closedmondaypodcast YouTube: Closed Monday Email: kyle@four-turns.com Special Offers Take a screenshot of you listening to the show, and tag @closedmondaypodcast, and I'll send you a FREE Closed Monday t-shirt. Subscribe & Share If you found value in this episode, please subscribe and share it with your friends and network. Your support helps us bring you more actionable insights every week!
I'm on a break so to fill the gap here are some of my favourite episodes from the podcast's vaults.Welcome to episode one of the new fourth season of The British Food History Podcast.Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK.We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing. Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/). Follow Felicity on twitter and Insta @felicitycloake.Neil's recent podcast appearances:Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1bThat Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eafNeil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481
Danielle Oteri, a distinguished expert in Italian travel, brings her wealth of knowledge to our podcast as we celebrate the launch of her new project, the Tante Bellicose podcast. Join us as Danielle shares her passion for guiding travelers away from the crowded hubs of Florence, Venice, and Rome, leading them instead to Italy's hidden treasures, especially in the enchanting southern region of Cilento. Through her personalized travel consultations, Danielle reveals how to uncover Italy's lesser known gems and embrace authentic experiences that are often overshadowed by mass tourism. Reflecting on the transformation of Italy's iconic cities, our discussion takes a nostalgic turn, particularly focusing on Naples. Once a charming, off he beaten path destination, Naples now faces the challenge of balancing its rich cultural identity with the pressures of mass tourism. As cities across Italy evolve, we examine the impact of these shifts, from the rise of English speaking locals to the embrace of more consumer friendly environments. Despite these changes, Naples, with its high quality cuisine and Neapolitan spirit, remains a testament to Italy's enduring cultural legacy, even as new tourist traps emerge. Venture with us into Italy's diverse regions, where we uncover the authentic food and wine experiences that set apart the country's culinary landscape. From the ancient grains of Irpinia to the vibrant streets of Turin, we celebrate the local traditions and sustainable practices that define Italy's true essence. We also explore the hidden gems of northern and southern Italy, offering tips for those seeking affordable and meaningful travel experiences. Through stories that blend history, art, and personal anecdotes, we invite listeners to explore Italy beyond the postcard perfect views, discovering a captivating world rich in culture and heritage. Danielle Oteri Contacts Instagram: @danielle.oteri Facebook: Danielle Oteri LINKS TO HER WEBSITES Arthur Avenue Food Tours: https://www.arthuravenuefoodtours.com/ Feast travel: https://www.feasttravel.com/ Personal Website: https://www.danielleoteri.com/ --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support
In this week's episode, Allen and Lisette enter Bitches Brew Court once again. Allen judges the cases of “A Daughter-In-Law's Party Foul” and “The Red Sauce Spiller”. Lisette shines light on the cases of “A Parental Hellscape“ and “And They Were Roommates”. The jury may be seated for this iteration of Bitches Brew•Social:Email - cauldroncrewpod@gmail.comX - cauldroncrewpodInsta / TikTok - bitches.brew.pod
Join us in our latest episode as we celebrate the Italian American community and culture from our new Red Sauce Studio in Little Italy, Manhattan. We continue to look towards the future and are excited to see what new adventures we will have with our brand new studio. In this episode we give thanks to those who have helped us get to where we are today. Although the store is not finished, Red Sauce Studio is up and running! Our passion for Italian American culture shines through as we discuss our growing collection of memorabilia and the importance of immersing ourselves in these cultural experiences as well as tackling some Italian American debates. In this episode we discuss the proper representation of the Italian American Barbie doll as well as why our studio was named “Red Sauce” and not “Red Gravy.” We reminisce about the countless joyful hours spent personalizing our studio and the playful critique of dolls that sparked a fun conversation about cultural representation. Listen to our light-hearted discussions as we share the humorous struggles, family dynamics, and the quirky tastes that come with preserving our cultural heritage. We also delve into the pride of our heritage, from the dynamics between Italian diplomats and the community, to our creative journey in designing Italian American-themed apparel. With a nod to designers like Dolce & Gabbana and a sneak peek into our upcoming projects, this episode is a celebration of community spirit, cultural pride, and the joy of sharing our heritage with the world. The future of The Italian American Podcast is here at Mulberry and Grand St! --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support
Ciao Paesani and welcome to an exciting new era for the Italian American Podcast, because we are broadcasting from our brand new Red Sauce Studio in the heart of Little Italy, Manhattan. Join us as we celebrate this exciting new chapter with Pat, Rosella, John, and Dolores reuniting hours before the ribbon cutting ceremony that will officially open the new studio. We share our journey from makeshift setups to this beautiful new space, surrounded by the vibrant life of Little Italy. Our discussion kicks off with the joy of reuniting after time apart and the humorous evolution of our recording locations, from an office space, to a cardboard box, and even zoom land. Get ready for a heated and passionate debate over the beloved and sometimes controversial red sauce restaurants. We explore the intricacies of Italian American cuisine, from the heavy use of sauce and mozzarella to the frying methods and oil choices that define our favorite dishes. Amidst the lively banter, we also reveal our favorite and least favorite red sauce dishes, and share personal anecdotes that highlight the impact of ingredient quality on traditional recipes. As we transition from audio to video recordings, we reflect on the evolution and preservation of our Italian American culture. From cookbooks and culinary traditions to the significance of Little Italy and the impact of modern changes, we celebrate nearly a decade of the Italian American Podcast. Plus, enjoy our reflections on Little Italy's history, cultural significance, and the personal anecdotes that make this episode a heartfelt celebration of nearly a decade of the Italian American Podcast. Join us as we express our gratitude to our supportive community and look forward to many more conversations here at Red Sauce Studio! --- Support this podcast: https://podcasters.spotify.com/pod/show/italianamerican/support
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. 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
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/italian-studies
In Red Sauce: How Italian Food Became American (Rowman & Littlefield, 2022), Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine. It is a fascinating social and culinary history exploring the integration of red sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. The story follows the small parlor restaurants immigrants launched from their homes to large, popular destinations, and eventually to commodified fast food and casual dining restaurants. Some dishes like fettuccine Alfredo and spaghetti alla Caruso owe their success to celebrities, and Italian-American cuisine generally has benefited from a rich history in popular culture. Drawing on inspiration from Southern Italian cuisine, early Italian immigrants to America developed new recipes and modified old ones. Ethnic Italians invented dishes like lobster fra Diavolo, spaghetti and meatballs, and veal parmigiana, and popularized foods like pizza and baked lasagna that had once been seen as overly foreign. Eventually, the classic red-checkered-table-cloth Italian restaurant would be replaced by a new idea of what it means for food to be Italian, even as ‘red sauce' became entrenched in American culture. This booklooks at how and why these foods became part of the national American diet, and focuses on the stories, myths, and facts behind classic (and some not so classic) dishes within Italian-American cuisine. This interview was conducted by Dr. Miranda Melcher whose forthcoming book focuses on post-conflict military integration, understanding treaty negotiation and implementation in civil war contexts, with qualitative analysis of the Angolan and Mozambican civil wars. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture
Another huge day. John Ulett hung out for a sec on the show, Freak of the Week, and so much more! Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams http://www.1057thepoint.com/Rizz Check out @FreeThe2SG and King Scott's http://TheBabyBee.com and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Another huge day. John Ulett hung out for a sec on the show, Freak of the Week, and so much more! Follow us @RizzShow @MoonValjeanHere @KingScottRules @LernVsRadio @IamRafeWilliams http://www.1057thepoint.com/Rizz Check out @FreeThe2SG and King Scott's http://TheBabyBee.com and Check out Moon's bands GREEK FIRE @GreekFire GOLDFINGER @GoldfingerMusic THE TEENAGE DIRTBAGS @TheTeenageDbags and Lern's band @LaneNarrows Learn more about your ad choices. Visit megaphone.fm/adchoices
Episode #318 Jon Self joins us this week on the show, Jon is a Freelance food Blogger and he is in the parks frequently to gain and bring you valuable info on everything that has to do with food in and around the Orlando area, and most if not all the restaurants in Walt Disney World. He shares with you a small but yet very interesting glimpse of the life of a Freelance Food Blogger, and he brings us all along with him on some of his dining assignments. We really enjoyed having him on the show this week and we look forward to having him join us again in the future. www.thedisneycrush.com thedisneycrush@gmail.com www.patreon.com/thedisneycrush
This week on Kliq This, Kevin Nash and Sean Oliver remember Tristen Nash one year after his passing. They also talk about Jim Jordan, Seeing a Psychic, NXT's huge win, AEW's low ticket sales, NHL banning the rainbow tape and SO MUCH MORE. GameTime-Take the guesswork out of buying tickets with Gametime. Download the Gametime app, create an account, and use code KLIQ for $20 off your first purchase (terms apply). Download Gametime today. Last minute tickets. Lowest Price. Guaranteed. Draft Kings-Download the DraftKings Sportsbook app and use code TKNP. New customers can score $200 IN BONUS BETS INSTANTLY when they bet just $5. Blue Chew-Try BlueChew FREE when you use our promo code NASH at checkout--just pay $5 shipping. That's BlueChew.com, promo code NASH to receive your first month FREE Get Blitzed- Save 15% off at Get-Blitzed.com by entering the code KLIQ at checkout. Manscaped- Get 20% Off and Free Shipping with the code KLIQ at Manscaped.com. FOLLOW AND SUBSCRIBE TO ALL THINGS KEVIN NASH at https://linktr.ee/kliqthispodcast Stop throwing your money on rent! Get into a house with NO MONEY DOWN and roughly the same monthly payment at SaveWithConrad.com Get all of your Kliq This merchandise at https://boxofgimmicks.com/collections/kliq-this 00:00 JOIN KliqthisTV.com 00:28 SHOW START 01:02 Jim Jordan 03:08 NWO 4 LIFE 03:34 Renata's Art 06:45 AARP when you turn 50 09:29 Dali museum 13:10 Genetics 17:01 Nash hasn't taken a Soma in a long time 18:54 BREAK SaveWithConrad.com 21:04 Back to genetics 22:47 Seeing a Psychic 29:20 One year without T 33:23 NXT did not win? 36:30 AEW's ticket sales 39:08 BREAK GAMETIME 40:47 Episode of all Sheik Impressions? 41:40 What would Tristen's role grow into? 43:06 Airbnb 51:21 Do people still bring it up? 52:28 Jeopardy post-Alex Trebek 54:30 Nash & Friends #xx: REAL1 55:40 King of the Mountain Contest 57:58 GB-1 vs DEN 58:08 MIA+2 vs PHI 58:23 BUF-8.5 vs NE 58:52 BREAK Draft Kings 01:00:35 That Ad Read 01:01:30 NHL rainbow tape 01:05:06 Conflict in Gaza 01:16:18 Mable taking Bluechew “Just Cause” 01:17:10 BREAK BLUECHEW 01:18:16 Sexy Saxman 01:22:05 Florida Man vs Jersey Guy 01:25:35 BREAK Get Blitzed 01:27:52 #ASKNASH 01:28:03 Was it a bad idea to go on with the show when Owen passed? 01:32:14 What's one big match on tv or PPV you wish you could do over again 01:33:04 Improv on the Longest Yard 01:33:31 Stiffing a server 01:34:59 Favorite horror movie 01:36:24 Kevin Nash book? 01:39:28 Fav/Least Fav matches? 01:42:37 Gravy vs Red Sauce? 01:44:00 Intermittent Fasting? 01:46:14 Cardio? 01:50:36 Bitcoin? 01:53:34 Best markets for NWO 01:54:23 We owe so much to T 01:58:55 Oliver and Nash have heat? 02:01:10 OUTRO Learn more about your ad choices. Visit megaphone.fm/adchoices
This episode we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up Olive is celebrating it's 20th birthday this year so to mark the occasion we are re-releasing 20 of our favourite podcast episodes over the next month. Listen again to some old favourites or discover unheard episodes as we dive deep into the back catalogue. And don't forget there are more than 400 podcast episodes in the archive – just head to olivemagazine.com to find out more! Learn more about your ad choices. Visit podcastchoices.com/adchoices
Rumours are rife this morning about an artist playing the 3arena - we had our own thoughts on it... could we be right? Red sauce/ketchup paint - would you paint your walls with it? apparently it's a thing We found a guy on tiktok who changed up the usual wedding songs into funky songs - you need to hear it to believe it! Joanne played Instagrand Hosted on Acast. See acast.com/privacy for more information.
In this excerpt, the Dallas Morning News food team talks about the new Barsotti's restaurant and the end of Dallas' red sauce saga, how an Arlington taco shop may get the city to change its mural policy, and a new late-night vegan burger shop coming to Deep Ellum. Listen to the full episode and follow the show by searching for "Eat Drink D-FW" in your favorite podcast player.
This week we're talking about pasta recipes and ideas that go beyond the comforts of red sauces like marinara and bolognese. As the weather gets warmer, we're leaning into the bright flavors of spring. We're sharing dishes that celebrate fresh ingredients like spinach, parsley, and peas, as well as earthy flavors like mushrooms and shallots. We also include a few super simple tips that play on classic “buttered noodles.” In this conversation, Sonya reveals a technique she learned from watching her mom that creates the creamiest, cheesiest pasta. And Kari and Sonya debate whether the inclusion of tomato paste makes something a red sauce. In addition to the pasta that's waiting in your pantry, many of these dishes can be made with ingredients that are readily available in a well-stocked fridge or freezer. And even though it wasn't intentional, we realize this episode happens to be completely vegetarian as well! Veggies and pasta for the win! ***Links to recipes and favorites from this week's show:Kale Pesto from Love & LemonsVegan parm made with Brazil nuts from Minimalist BakerSonya's noodles and cottage cheese “recipe”Alison Roman's creamy cauliflower pasta and carmelized shallot pasta (with tomato paste)Carmelized zucchini pasta by Ali Slagle for the NY TimesMark Bittman's or Giulia Scarpaleggia's pasta frittataWe love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!
Sorpipes is a dish that my grandma Pellegrino and my mom made often. It's fairly simple but the finished sauce is incredibly flavorful!Hosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more!
Breakfast in America ou chez Tiffany's ? Non, c'était à Brighton ! Au petit matin ? À l'heure du Brunch ? Mais non, le soir lors d'un Supper Club !Oui, décidément, les excentricités des Britanniques ne connaissent pas de limites.Auteur et journaliste culinaire, Felicity Cloake est partie à vélo pour faire un grand tour de la Grande-Bretagne à la recherche des ingrédients pour son nouveau livre, Red Sauce, Brown Sauce. Ces condiments font référence à une question fondamentale qui divise tout le royaume ; Ketchup ou HP Sauce avec le petit déjeuner anglais ? Dans cet épisode, lors d'un Super Club à Brighton, organisé par l'auteur, journaliste et podcasteur culinaire, Gilly Smith, Felicity nous fait goûter à différentes spécialités régionales qu'elle a découvertes pendant son périple,Marmite, Marmelade, des algues et du poisson fumé font partie du breakfast menu du soir. Merci à Eleanor et Juliet pour le doublage en français !Blog : www.lacremeanglaise.euInstagram : lacremeanglaise.euFacebook : lacremeanglaise.euLaisser un avis sur : Apple PodcastLaisser un avis sur : Google PodcastVous avez une question ?Contactez-moi : contact@lacremeanglaise.eu
Paul Bellantoni narrates Ian MacAllen's witty audiobook with a fine delivery and a rich tone. AudioFile's Alan Minskoff tells host Jo Reed about an audiobook that will make you want to open a bottle of chianti and pull up a chair for a delicious meal. MacAllen's history is part celebration of the traditional checkered tablecloth joints and part revelation of the origins of Italian dishes that American celebrate. Listeners hear of the history of dishes from tetrazzini to pasta primavera and will definitely be left craving a big plate of spaghetti. Read the full review of the audiobook on AudioFile's website. Published by Tantor Media. Find more audiobook recommendations at audiofilemagazine.com Behind the Mic is supported by Brilliance Publishing who recently released The Survivalists, a sharp, funny novel by Kashana Cauley. An ambitious Black lawyer has dreams of making partner, until she falls for a coffee entrepreneur and moves into his Brooklyn brownstone with his doomsday-prepping roommates. Packed with tension, curiosity and optimized soy protein bars, The Survivalists is a darkly funny novel by Kashana Cauley, a former writer for The Daily Show and Pod Save America. Learn more about your ad choices. Visit megaphone.fm/adchoices
This week the boys sit down and talk about: New Years, Mirabelles, Rose Sparkling, Soup, Miley Cyrus, Temecula, 30 Seconds to mars, Pizza, TJ's Fresh Dough, Philomenas italian Kitchen, Pizza, Red Sauce, Pizza stone, Lobster Tails, Salmon, Dobrian, Squid ink pasta, Wine, and much much more.
THE MERCH IS OUT NOW BABES!!!! https://salvulcano.colortestmerch.com/collections/taste-buds-podcast 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. This week is Joe is joined by comedian Ian Lara. Red Sauce vs White Sauce!!! SUPPORT THE SPONSORS TO SUPPORT THE PROGRAM BABES! lomi.com/tastebuds code tastebuds boxofawesome.com code tastebuds NativeDeo.com/tastebuds code tastebuds DISPLATE.COM/tastebuds code tastebuds FOLLOW OUR CLIPS PAGE BUDDIES
Episode 154 Notes and Links to Ian MacAllen's Work On Episode 154 of The Chills at Will Podcast, Pete welcomes Ian MacAllen, and the two mainly discuss topics and themes revolving around his book, Red Sauce: How Italian Food Became American. They talk about, among other things, parallels between Italian immigration patterns and Italian-American food, the evolution of Italian food from “exotic” and “foreign” to an American staple, red sauce in its many iterations as emblematic of this evolution, and slippery notions of “authenticity.” Ian MacAllen is the author of Red Sauce: How Italian Food Became American, (Rowman & Littlefield, April 2022). He is a writer, editor, and graphic designer living in Brooklyn. He is Art Director at The Rumpus, a contributor at America Domani and The Chicago Review of Books, and a member of The National Book Critics Circle. His writing has appeared in Chicago Review of Books, Southern Review of Books, The Offing, 45th Parallel Magazine, Little Fiction, Vol 1. Brooklyn, and elsewhere. He tweets @IANMACALLEN and is online at IANMACALLEN.COM. Buy Red Sauce: How Italian Food Became American Ian MacAllen's Website “Power Ballin': How Italian Food Became American” From America Domani, November, 2022 At about 7:10, Pete and Ian do the requisite Italian-American thing of comparing family last names At about 9:50, Ian recounts stories from his visit to his family's hometown in Bagnoli del Trigno, Molise, Italy At about 11:45, Ian transitions into speaking of the slippery term, “authenticity,” especially with regards to Italian and Italian-American cuisine At about 14:20, Pete references Gustavo Arellano's iconic Taco USA: How Mexican Food Conquered the US, and Ian mentions his recent read-the “fascinating” American Tacos: A History and Guide, by José Ralat At about 17:00, Pete and Ian talk about al pastor tacos and their history as a microcosm of fusion At about 17:50, Ian details his early reading and writing and inspirations, including “single-topic food books,” such as Mark Kurlansky's Salt At about 19:50, Ian cites John Mariani's How Italian Food Conquered the World and its influence on him and the ways in which its focus differs from Ian's with his book; Ian furthers expands upon his book's philosophy At about 22:40, The two discuss ideas of “pan-Italian” food and Molise as representative of regional dishes and the slipperiness of nailing down a dish's origins At about 26:50, Pete cites the commingling of spaghetti and meatballs through an accident involving Rudolph Valentino, and Pete and Ian cite regional sauce and polpette recipes from their family's Italian roots At about 31:35, Ian gives history on marketing “Italian food” in the days of heavy Italian immigration and highlights the relative newness of Italy as a unified country At about 32:40, Ian discusses ideas of Italian food and its initial stereotyping as “foreign” and “dirty,” as well as later ways in which Italian food-spaghetti-was used as a paragon of “becoming American” At about 35:20, Ian relates the telling story of his mother's interactions with her future mother-in-law and its implications about Italian food and its “integra[tion] into American culture” and the “golden age of Italian food” in the US post WWII At about 38:50, Ira Nevin and his gas-fired oven are referenced as evidence of the convenience culture's influence on pizza and other Italian-American foods At about 42:20, Pete and Ian discuss Ian's book's opening regarding some iconic scenes with Paulie Walnuts from The Sopranos, and this leads to Ian giving background on the fiery “sauce” vs. “gravy” debate At about 45:35, Ian uses Stanley Tucci's life experiences as an example of the changes in the ways Italian food has been viewed by the American culture as a whole At about 46:55, Ian discusses Starboard and Olive Garden, in a business dispute, and how the saga is emblematic of the slippery and sometimes-backward ideas of “authenticity” At about 49:35, Ian discusses authenticity in terms of associazioni in Italy and beyond that certify pizza, and issues inherent At about 51:30, Ian talks about “the end of the red sauce era” and the “evolution” of Italian food in America with regards to pasta primavera, alfredo, etc. At about 54:25, Pete highlights the book's tracing the history of Italians and Italian-América foods and cucina povera and cucina ricci, leading to a fairly-recent embrace of Northern Italian food as more “authentic” At about 58:00, Ian references penne alla vodka in Italy and Jennifer Lee's Fortune Cookie Chronicles in talking about foods from the “old country” being Americanized and then exported back to the homeland At about 59:50, Lidia Bastanivich and Marcella Hazan's influences and their cooking connections to American food are cited At about 1:01:00, Pete reads a probable thesis sentence from the book as the two discuss the “bounty” that awaited Italians upon immigration and the effects on their diets At about 1:05:00, Ian cites the recent unification of Italy around the time of much immigration and how language/dialect barriers affected cookbooks and books on food At about 1:07:45, Ian highlights East End Books, Bookshop.org, and I am Books as good places to buy his book At about 1:09:10, Ian discusses a fun experience in selecting the book's cover You can now subscribe to the podcast on Apple Podcasts, and leave me a five-star review. You can also ask for the podcast by name using Alexa, and find the pod on Stitcher, Spotify, and on Amazon Music. Follow me on IG, where I'm @chillsatwillpodcast, or on Twitter, where I'm @chillsatwillpo1. You can watch other episodes on YouTube-watch and subscribe to The Chills at Will Podcast Channel. Please subscribe to both my YouTube Channel and my podcast while you're checking out this episode. Sign up now for The Chills at Will Podcast Patreon: it can be found at patreon.com/chillsatwillpodcastpeterriehl Check out the page that describes the benefits of a Patreon membership, including cool swag and bonus episodes. Thanks in advance for supporting my one-man show, my DIY podcast and my extensive reading, research, editing, and promoting to keep this independent podcast pumping out high-quality content! This is a passion project of mine, a DIY operation, and I'd love for your help in promoting what I'm convinced is a unique and spirited look at an often-ignored art form. The intro song for The Chills at Will Podcast is “Wind Down” (Instrumental Version), and the other song played on this episode was “Hoops” (Instrumental)” by Matt Weidauer, and both songs are used through ArchesAudio.com. Please tune in for Episode 155 with Robert Jones, Jr., the New York Times-bestselling author of The Prophets and finalist for the 2021 National Book Award for Fiction. He has written for numerous publications, including the New York Times, Essence, and The Paris Review, and he is the creator and curator of the social-justice, social-media community Son of Baldwin The episode will air on December 6.
Happy Halloween to everyone! This episode is Sponsored by Monster Insurance, Rizzo Bro's Vampire Marinara, and Raspberry Roccocello. Join Jurassic Jen and Rocco as they make their way through "Rocco Reaper", a wickedly fun segment and a loyal fan favorite! Jen gets the episode underway with some recent Ghost Stories she's read about, which will creep you out! Please subscribe if you haven't already. This is an immersive late-night talk show. Tweet us, insta us, and find us on Facebook, because we love to hear from you! FULL "LIVE" EPISODES CAN BE FOUND ON OUR WEBSITE: https://latenightwithrocco.com/ Please enjoy and party responsibly! Happy Haunts & Stay Spooky! Rizzo Bro's Red Sauce https://youtu.be/DeUyTcjSibA Monster Insurance https://youtu.be/q_NF9g47xEs
We spent last week filming in one of the most overlooked (and criminally underappreciated) corners of Italian America… deep in the Ozarks in a little Italian village called Tontitown, Arkansas! In this week's episode of The Italian American Podcast, we're sitting down with two of the new paesani we met during our travels, Heather Ranalli Peachee and Kara Jo Engle. Both of these proud Tontitown Italians can trace their roots to the founding families of this unique Italian agricultural colony, and today they are both part of the Tontitown Winery, which is the last commercial winery in a town that once cultivated more than 14,000 acres of commercial grapes! We'll share the people and places we found while visiting this incredible “Little Italy in the Ozarks” for its annual Grape Festival, which began in 1898 in celebration of the colony's first good harvest, and even predates some of Italian America's largest Italian feasts in places like New York and Boston. We'll also reveal how these 45 northern Italian families ended up in Arkansas in the first place, from a scam that brought them to the southeastern corner of the state to a once-famous Italian priest who led them on a life-changing trek to Northwest Arkansas for a chance at a life better suited to their Italian habits. We're sharing stories and recipes that have been lovingly passed down through generations of Tontitown's citizens as we celebrate this proud Italian community that had such an impact on us during our few days there. If you want to know the little slice of America where Redneck meets Red Sauce, join us as we discover the Italian American wonder that is Tontitown, Arkansas! This episode is sponsored by Mediaset Italia.
Welcome to episode one of the new fourth season of The British Food History Podcast. Kicking us off is Neil's guest Felicity Cloake. Neil & Felicity talk all things breakfast and Felicity's new book Red Sauce, Brown Sauce, a celebration of the breakfast in all four home nations of the UK. We talk about how breakfast might be the only thing uniting all 4 countries that make up the UK, the complexities of planning a nation-wide breakfast tour, injuries, why it's okay to like both red and brown sauce, as well as neither, the importance of pudding on a fried breakfast, regional specialities and recipe writing. Felicity's book Red Sauce, Brown Sauce is published by Harper Collins: https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950 (https://harpercollins.co.uk/products/red-sauce-brown-sauce-a-british-breakfast-odyssey-felicity-cloake?variant=39584484687950) Felicity will be appearing at the Abergavenny Food Festival 17 & 18 September 2022 (https://www.abergavennyfoodfestival.com/ (https://www.abergavennyfoodfestival.com/)), Divizes Food Festival 24 Sept to 2 Oct 2022 (https://www.devizesfoodanddrinkfestival.info/category/events/ (https://www.devizesfoodanddrinkfestival.info/category/events/)) and the Dartmouth Food Festival 21 Oct to 23 Oct 2022 (https://www.dartmouthfoodfestival.com/ (https://www.dartmouthfoodfestival.com/)). Follow Felicity on twitter and Insta @felicitycloake. Neil's recent podcast appearances: Season's Eatings: https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271 (https://open.spotify.com/episode/4GJlffoU9dVYCdGyJGOvDX?si=90285119f6644271) The Well-Seasoned Librarian: https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b (https://open.spotify.com/episode/5wps3FiGdVDynPQVl62G4M?si=b0e53ab4fe1c4c1b) That Shakespeare Life: https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf (https://open.spotify.com/episode/2w7xGGBye93jvO39IuntTO?si=e5bf9543b9794eaf) Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 (https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481) If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below). Also, don't forget if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ (https://britishfoodhistory.com/support-the-blog-podcast/) for more details. This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy
This week, Gilly chats about the Great British breakfast with Guardian writer, author and culinary detective, Felicity Cloake. Her latest book Red Sauce, Brown Sauce is her second foray into food-as-national-identity by bike; she toured France for her last book One More Croissant for the Road and found much more than a tasty bite in both. After years of Brexit, Covid conspiracies and partygate, Britain is a divided nation, and Felicity has prised it open even further as she investigates the biggest divide of them all: red sauce or brown. But her 2,388km cycle around Britain over 7 weeks which took her deeply into British food is a fascinating (and often hilarious) snapshot of Britain as she finds a country in transition with a food culture slipping right now into the pages of history. See acast.com/privacy for privacy and opt-out information.
This week we welcome food writer, author and journalist Felicity Cloake. For her new book Red Sauce, Brown Sauce: a British Breakfast Odyssey she travelled the length and breadth of UK by bike exploring what makes this meal so important to us as a nation, discovering regional breakfast specialities and finding out what makes the perfect fry-up. See acast.com/privacy for privacy and opt-out information.
This week we are joined by comedian Edson Montenegro. We talk about Groupon for people with the same name, bread napkins, full-contact golf, a hot air balloon water bottle, and more! We also figure out hat hair, and how to get a pringle at the bottom of the can. If you want to follow us you can find us at: Edson Montenegro - @edsonmountaineggroll Mia Faith Hammond - @miafaithhammond Leland Long - @lelandcomedy Charlie Dawson - @charliedcomedy The Idiots Catalog - @idiots_catalog And if you want to email us any questions, inventions of your own, or problems you want us to solve with inventions You can reach us at theidiotscatalog@gmail.com Thanks for listening!
Do White people shit brown ? Yup, that kinda ignorance this week… It might be time to stop betting against Lo in regards to basketball… just maybe, it’s Episode 58, you know we gone explain why ! We kinda sorta got to the bottom of the “Giannis is The most dominant” debacle , basketball season is closing out beautifully as we get closer to the finals. The NFL distances themselves anything related to Dogs, usually everything else can fly… Sherm added extra mayo AND ketchup to a mchicken (criminal) which led to us talking about strange food pairings we know of, what’s one of yours ? This a small blurb, for this week but the Episode quality is all the same, y’all know what to do man. TAP IN !!!!
We're back for the second half of our incredible conversation with Ian MacAllen, the author of Red Sauce: How Italian Food Became American, as we continue our quest to understand the evolution of “Red Sauce Italian,” - that unique cuisine born of the melding of Southern Italian tastes and American abundance. This week, in Part 2, we'll take the conversation even deeper to explore everything from the ingredients that we treasure to the Red Sauce standards that have gone the way of the Dodo. We'll discover which beloved Italian American family dish originally contained cow utters, how to differentiate between pasta and macaroni, how those famed pastas REALLY got their shapes, and learn about the strange era when the Italian government tried to ban pasta! We're also digging into some of the heirloom products Italian Americans created, and made our own, here in America, looking at lost recipes from Red Sauce days gone by, and uncovering two long lost classics that were once amongst the most famous spaghetti dishes in America… created for America's most famous Italian opera stars! And, as we always do here on the Italian American Podcast, we're asking the important questions… like how DID grated cheese and crushed red pepper become the ubiquitous Italian American table-side seasonings, and where do our cheeses come from, and why does it matter? It's the conclusion of one of our most popular episodes we've ever released, so tuck into a plate of your favorite Red Sauce specialty, and join us as we explore the unique creation that is Italian American cuisine!
Once in a long while, a book comes along and immediately qualifies as a “must have” in the Italian American home library. In Red Sauce: How Italian Food Became American, author Ian MacAllen has created one of those books! In this rollicking two-part episode, we're joined by this proud Italian American writer as he leads us in an exploration of the evolution of traditional Italian American cuisine, lovingly referred to as “Red Sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct, and wildly popular cuisine. This week, in Part 1, we'll take a look at the fascinating social and culinary history exploring the integration of Red Sauce food into mainstream America alongside the blending of Italian immigrant otherness into a national American identity. We're looking for the “roots of red sauce” in Southern Italian cuisine, and how early Italian immigrants to America developed new recipes and modified old ones based on the new foods they found in America, and how they were able to introduce and eventually domesticate the staple ingredients they couldn't leave behind. We'll search out the origins of uniquely Italian American dishes like Penne alla Vodka, and examine the new fascinating history of how the earliest Italian immigrants brought the tomato into mainstream America… and why the differences in manufacturing between tomato paste versus canned tomatoes might explain how YOUR family recipes came to be distinct from those of other Italian American clans. And, we'll seek to answer the age old question: “Why do I add sugar to my sauce?" It's the first half of one of our most enjoyable episodes, on a topic we know every Italian American can agree on -- the unique brilliance of Italian American cuisine!
The Italian food many Americans grew up with — often called “red sauce” cuisine — is influenced by Italian traditions, “but it is not Italian food,” writes Ian MacAllen, author of “Red Sauce: How Italian Food Became American.” This distinction between Italian and Italian American food evolved from the story of Italian immigration to America — one where pizza and pasta ended up becoming synonymous with American food itself. The Bay Area's own wine, tomato sauce and cioppino stems from the legacies of the Italian American immigrants who brought their old-world tastes to California's vineyards and tomato fields. We'll talk about the legacy and culture of Italian Americans in the Bay Area today, from North Beach to Temescal's Colombo Club to San Jose's Chiaramonte's Deli.
New eps drop first on our Patreon! Restaurant soundtracks (11:33), Deli-Core vs Redaelli-Core (17:02), erotic thrillers (23:05) including "Jennifer's Body" (30:22), Forlini's, Bamonte's and Rao's (40:03), the Wheel of Guys (53:44), Coach K leaves the sport of basketball in deep shame (59:02), the far-right apparently hates sports now? (1:08:12), MVP race and tribal cheerleading (1:15:03), Lakers approach their 2022 endgame (1:28:44).
Is it time for your family to have some NEW Weekend Traditions?! We'll give you some fun ideas.How to make a REAL, Old World, Sicilian Red Sauce!The HOT streaming TV show that's getting a prequel, and Sam's got lots of Boy Band news in Music News.
Keep the WOW Wednesday. Tell you what that means and how it CAN make your day better.Mick Jagger is coming to TV, on a streaming service. Sam's got that in Music News. 3 ways to make a red sauce taste BETTER.
For our final episode of season one of Cabana Chats, podcast host and Resort founder Catherine LaSota turns the spotlight on five members of the Resort community who are also wonderful writers in our Cabana Club membership program for writers! Victoria, Nicole, Ian, Jules, and Devin reflect on what community has meant to them and their writing over the past year, and their goals for the year ahead. About this episode's guests: Victoria Melendez is a writer based in Washington, DC. She writes at the intersection of spirituality, identity and current events. She recently won an Honorable Mention in the Medium Writer's Contest and her work has been quoted in the Washington Post. You can follow her writing on Medium here: https://victoria-tm.medium.com. Nicole Zhu is a writer and developer based in New York. Her stories and essays have appeared in Catapult, Eater, Electric Literature, and elsewhere. Her website is http://nicolezhu.io and you can subscribe to her biweekly newsletter at https://nicoledonut.com. Ian MacAllen is the author of Red Sauce: How Italian Food Became American. He is a writer, editor, and graphic designer living in Brooklyn. His website is https://www.ianmacallen.com, and you can follow his Red Sauce blog at http://www.redsauceamerica.com. Jules Chung can't stop thinking about women, gender, and family. She writes mostly fiction, lives in New Jersey, and shares her work at https://www.juleschungwriting.com. Devin Kate Pope is a writer paying attention to how people try and (sometimes) fail to connect with each other. She lives in Tempe, AZ, and online at @devinkatepope (Twitter and Instagram). Join the Cabana Club! Affordable monthly option available here. Discounted rate for writers from marginalized communities available here. We'd love to see you in our Artist's Way 12-week group course facilitated by Resort founder Catherine LaSota! This is a weekly live course via Zoom that begins January 24, 2022. Learn more and sign up here. Join our free Resort community, full of resources and support for writers, here: https://community.theresortlic.com/ More information about The Resort can be found here: https://www.theresortlic.com/ Cabana Chats is hosted by Resort founder Catherine LaSota. Our podcast editor is Craig Eley, with help from Jade Iseri-Ramos, and our music is by Pat Irwin. Special thanks to Resort assistant Nadine Santoro. FULL TRANSCRIPTS for Cabana Chats podcast episodes are available in the free Resort network. Follow us on social media! @TheResortLIC
Today, we talk about healthier swaps you're going to love. We all want to enjoy our food but some things are worth swapping. And so, we're giving you some healthier alternatives that you'll still be able to enjoy – like pizza! HIGHLIGHTS FROM THIS WEEK'S SHOW: Get rid of margarine, go for ghee! Breakfast options: Oatmeal: Swap the raisins for fresh fruit, and sugar for a sugar substitute or cinnamon Waffles & pancakes go with a protein mix like Kodiak Choose omelette over pancakes or french toast Mix eggs and egg whites to save calories – and add veggies No fat options are usually lower calorie (swap with Light and Fit) Snack options: Are you a chip monster? Choose Quest Chips or baked chips. Choose fruit like an orange over chips Fresh fruit vs. a juice Lunch/dinner options: Extreme! Wellness tortillas over bread (Think tortilla pizza!) No enriched bread – we like Dave's Killer Bread Skip the sweet deli meat and go for oven-roasted Skip the bun to save you some calories. Fajitas are better than Nachos (And get the dressing, butter, and sugar stuff on the side) Choose the leanest meat to cut down on fat and calories. Quest pizza, Amy's pizza, or Lean Cuisine if your family is having pizza Condiment options: Avocado or hummus vs. mayo Cauliflower tots over fries Pasta: Zoodles or spaghetti squash vs. noodles Cauliflower rice (but be mentally prepared guys!) Dessert options: Doughbar Donuts are soooo good! Buy individual candy vs. a bag Fruit popsicle or halo top instead of ice cream Liquor options: Red Sauce vs. White Sauce Straight liquor vs. wine or flavored liquor Red wine over sweet white wines or dessert wines RESOURCES: "As an Amazon Associate, I earn from qualifying purchases. Click to view our full disclosure." Grab our special discounts on our Promo Codes page Kim & Kalee's BFF Sisterhood group Get the Full Show Notes at: https://kimandkalee.com/podcast/healthier-swaps/ Share your takeaways in our private Facebook Group, the BFF Sisterhood! https://www.facebook.com/groups/BFFSisterhood We also want your questions for next week's episode! Send them now - email team@kimandkalee.com *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com
This week on an all new The Horror Times Pod, Dan travels to NYC to reminisce on a stack of old movie theater tickets and try some of Tiana's fresh pasta! Listen wherever you stream your podcasts.
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