Podcasts about Reheated

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Video available — www.fed965.comCollaborations, Meetings, Sessions — babyblueviperbusiness@gmail.comWaternovaMerchandiseLinkedIn — Federico Blanco Sánchez-LlanosBuy me a Coffee or show your support by visiting Amazon and Shopify through our affiliate links — your purchases power the mission. We've teamed up with NordVPN , the king of VPNs, to keep you safe, and with Ledger, the top dog in hardware wallets, to lock down your assets. No gimmicks—just tools to push the fight forward.Enjoy. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit www.fed965.com/subscribe

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Hey Sailors! In this episode, we're not jumping on the trend of reheating nachos but also it's the title so we kinda are. Anyway, after meeting Akito, Tohru isn't done meeting people! She meets a white snake out on the path near the house and it turns out, it's a zodiac Sohma! She's in for the shock of her life yet again when she learns that the snake, Ayame, happens to be Yuki's older flamboyant brother! Tohru learns a little bit more about both Yuki through his brother, and we have QUESTIONS about Ayame and Shigure's "friendship".***Podcast Patreon: pateon.com/sailormangaPodcast Socials: @sailormangapodPodcast Email: sailormangapodcast@gmail.com

Dr. Don and Professor Ben talk about the risks from eating Superb Owl shrimp that's been out of temperature, refrigerated and reheated. Dr. Don - not risky

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

See omnystudio.com/listener for privacy information.

This week we're discussing Grammys winners & losers, Cardi B's buttcrack piercing, Gaga reheating her own nachos with Abracadabra, plus we're celebrating 500 episodes with a lil walk down memory lane! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Where did you go for holidays this summer?If it was Queensland, chances are you encountered Plantain as an ingredient! This incredible, versatile and super delicious ingredient was previously not grown locally, was hard-to-find, and expensive. THAT'S ALL CHANGED, obvs. (Coming soon to a fancy restaurant near you!)Plantain is Yumi's prediction for hitting the mainstream here in restaurants, cafes, cooking shows and at home - - so get onto it first!TO MAKE SIMPLE PLANTAIN CHIPS YOU'LL NEED:3 yellowish to black plantains1 flat teaspoon cayenne peppergenerous pinch of salt4mm sunflower oil for frying Hosted on Acast. See acast.com/privacy for more information.

In this classic episode from the archives, Yumi asks questions about olive oil, Simon answers.Sometimes foodies can take the basics for granted. Most of us are familiar with Olive Oil, but it's worth knowing why this is such an essential ingredient, how to get the most out of what you're paying for, and what to look for when purchasing.Olive oil icing: 1 cup icing sugar + 1/3 cup of (good quality!) olive oil. Mix and pour over your carrot cake! Hosted on Acast. See acast.com/privacy for more information.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Hey there my mid-summer parent friends!How's your existential despair?Feeding fussy kids is tricky at the best of time, but summer holidays can be VERY TRYING because HOT CHIPS are not a food group!Given avocados are so cheap, we assume you're buying a few... But do you know how to treat your rock-hard avos lovingly? AND HOW TO GET YOUR KIDS TO EAT THEM??Listen here to feel less alone! And maybe even discover a new thing your kids will eat! Hosted on Acast. See acast.com/privacy for more information.

A SHARE PLATE OF STEAK is a great way to centre this nourishing ingredient while keeping it light - and dare I say - digestible?Based on a recipe by the wonderful Sabrina Gahyour, this is a beautiful platter that gets one steak in front of everyone you're having over for a BBQ!Make the dressing with 200ml pomegranate molasses, 75ml balsamic vinegar, 1tbs olive oil and 2tsp Dijon mustard.Cook the steak (whichever you like, eg., sirloin) hot and fast for rare. Allow it to rest for 5 minutes before slicing finely. Serve the slices circling a nest of rocket leaves, drizzle with the dressing and top with a gorgeous tousle of pomegranate seeds. Hosted on Acast. See acast.com/privacy for more information.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

If life sometimes feels hard, preparing meals DOESN'T HAVE TO.Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.No less than this one!It's Adam Liaw's Tomato and Tuna - ON TOAST. 5 ripe tomatoes425g tuna chunks in spring water, drained½ cup good quality extra virgin olive oil, plus extra to drizzle¼ tsp dried oregano4 large, thick slices of sourdough½ cup loosely packed basil leavesChop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like. (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.) Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture. Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately. Hosted on Acast. See acast.com/privacy for more information.

With the new year fast approaching we thought we would help bring it in by re-releasing -- or should I say reheating -- one of our favorite 'Special Sauce' episodes of all time. It features both my extraordinary conversation with  Michelle Zauner and a great talk about the relationship between food and music with Kenji. Michelle is the founder and lead singer of the great indie rock band Japanese Breakfast. And her NYT best-selling memoirist is titled 'Crying in H Mart'. 

IT'S SUMMER, so we're celebrating by warming up some of our favourite episodes from the past season.Here's one where Yumi is laughing so hard she has tears!It's all about this guy who went viral for his potatoes.THIS RECIPE IS YUMI'S VERSIONGet a large pot on the stove with 2cm water in, turn up hot.At the same time, put a full kettle on to boil.Quarter 700g potatoes.By the time you've finished cutting up the spuds, the water in the kettle and the small amount on the stove should both be boiling.Pour the kettle water into the pot on the stove.Tumble the potatoes in making sure they're not sticking together. Stir a little.Wait for the water to return to boiling then set a timer for 3 minutes.Once the timer has sounded, drain the potatoes really well so they're dry, and allow them to cool.To do the Ibiza method, pop the now-cool potatoes in the FREEZER for 35 mins.Preheat the oven to 200.Get a roasting tray on the hob and fill it with at least 2mm of olive oil. Be careful! Use the stove element to heat the oil and when it's spattering hot, carefully decant the potatoes into the oil. They will spatter. Use tongs to make sure each piece is cut-side down.Pop in the oven and roast for 30 mins before turning to the other cut side, and roast for another 20 mins. Serve when golden crunchy all over. Hosted on Acast. See acast.com/privacy for more information.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

PWTorch editor Wade Keller is joined by PWTorch's Darrin Lilly. They discuss whether Joe Tessitore passed his first test as the new play-by-play voice of Monday Night Raw. Also, another attempt to reheat the C.M. Punk-Drew McIntyre feud, Sami Zayn calls out Gunther, IC Title tournament developments, and more with live video callers, mailbag, and chatroom interactions.Become a supporter of this podcast: https://www.spreaker.com/podcast/wade-keller-pro-wrestling-post-shows--3275545/support.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Let's talk Leftovers in this reheated and microwave safe episode. About half of us do NOT save them or eat them. The other half? We're talking their leftover language about what they've got cookin…again. Buzzfeed Leftover Quiz: CLICK HERE --- Support this podcast: https://podcasters.spotify.com/pod/show/stcurbcuriosity/support

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

A question recently arose concerning the situation of a guest who was served hot soup during Shabbat lunch. The guest was surprised to see hot soup being served on Shabbat day, as Halacha forbids reheating cold liquid on a Blech or hotplate on Shabbat, a law known as "Yesh Bishul Ahar Bishul Be'lah." It turned out that the hostess mistakenly thought that one may reheat hot soup on Shabbat, and thus accidentally violated this Halacha. The question thus arose as to whether the soup was permissible to be eaten. Generally speaking, Halacha forbids deriving benefit from prohibited acts committed on Shabbat. Seemingly, then, it would be forbidden to eat the hot soup, as one would thereby be deriving benefit from a Shabbat violation. However, Hacham Ovadia Yosef, in his Hazon Ovadia (vol. 4, p. 422; listen to audio recording for precise citation), ruled that the soup may be eaten in this case. He writes that although food that has been prepared in prohibited fashion on Shabbat is forbidden for consumption, this applies only when the act in question is forbidden according to all authorities. When, however, the permissibility of the act is subject to a debate among the Halachic authorities, then the food is not forbidden. Hacham Ovadia writes that in such a case we may apply the rule of "Safek De'rabbanan Le'kula" (we may act leniently in situations of doubt concerning a Rabbinic prohibition). Since deriving benefit from food cooked on Shabbat is forbidden only by force of Rabbinic enactment, the food is permissible if there is some question concerning the act that was performed. This important principle applies in the case of liquid that was reheated on Shabbat. Although the Shulhan Aruch rules that it is forbidden to reheat liquid on Shabbat, and this is the accepted Halacha, there were some Rishonim (Medieval Halachic scholars) who held that once a liquid had been cooked, it may be reheated on Shabbat even after it had completely cooled. As mentioned, we do not follow this position, but nevertheless, since this issue is subject to debate, if soup was reheated on Shabbat it does not become forbidden. Summary: It is forbidden to reheat cold soup on Shabbat, but if one mistakenly did reheat soup, it may be eaten.

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

Kerrie has Hashimoto's, her son, sister and aunt have type 1 diabetes. Eversense CGM This BetterHelp link saves 10% on your first month of therapy Try delicious AG1 - Drink AG1.com/Juicebox Use code JUICEBOX to save 40% at Cozy Earth  Get Gvoke HypoPen CONTOUR NextGen smart meter and CONTOUR DIABETES app Learn about the Dexcom G6 and G7 CGM Go tubeless with Omnipod 5 or Omnipod DASH  Get your supplies from US MED  or call 888-721-1514 Learn about Touched By Type 1 Take the T1DExchange survey A full list of our sponsors  How to listen, disclaimer and more Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadio, Radio Public, Amazon Music and all Android devices My type 1 diabetes parenting blog Arden's Day Listen to the Juicebox Podcast online The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here or buy me a coffee. Thank you! Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find the show and consider leaving a rating and review on Apple Podcasts. Thank you! The Juicebox Podcast is not a charitable organization.  

Connect:Email the show at bobsburgersreheated@gmail.comFollow the show @bobsburgersreheated on Instagram

With Halloween — and all the related chatter about kids, candy, and sugar — coming up, we decided to reheat an episode with pediatric dietician Jill Castle from the very beginning of Didn't I Just Feed You. While the interview is the same, our take on sugar has changed a bit, so we recorded a whole new intro. You'll want to listen to this one even if you did way back when. LINKS Our episode with Jessica Wilson, What Anti-Diet Gets Wrong with Jessica Wilson, MS, RDJessica Wilson on Instagram, where she shared her experiment on eating ultra processed foods (UPFs), @jessicawilson.msrdNaureen Hunani from RDs for NeurodiversityResponsive FeedingThe Correlation Between Neurodivergence and Eating DisordersWhat If We Just Let Our Kids Eat What They Want?Does Sugar Really Cause “Bad” Behavior In Children?The Trouble With Sugar on The Maintenance PhaseOur Sponsors:* Check out Armoire and use my code DIJFY for a great deal: http://www.armoire.style* Check out BetterHelp and use my code DIJFY for a great deal: https://www.betterhelp.com/Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

This week we're reheating one of last year's most popular back to school episodes. Nearly every parent dreams of their kid being able to pack their own damn school lunch, but is that really what we want (or need)? And if it is, what's realistic and how do we set them up for lunch packing success? We talk through it all!For even more from this episode, join our listener's community, where we will be discussing this reheated series: https://didntijustfeedyou.com/communityOur Sponsors:* Check out Acorns: https://www.acorns.com* Check out Armoire and use my code DIJFY for a great deal: http://www.armoire.styleAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy