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

Kemi Badenoch has called on centrist Conservatives hoping to influence the party to "get out of the way" - is the Tory one nation tradition dead, or an electoral opportunity?Hugo, Matthew Parris and Juliet Samuel debate the future of the party and unpack the politics of the day. Hosted on Acast. See acast.com/privacy for more information.

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

Does cooking for one sound sad? Depressing? Lonely?It's kind of okay - if you're armed with some hacks so you're not starting from scratch every meal. YUMI'S ANCHOVY SALAD DRESSING (TO LEAVE IN THE FRIDGE FOR WHEN YOU JUST CAN'T BE BOTHERED)60g anchovies250ml olive oil10g honey25g tahini20g best balsamic vinegar50g white balsamic vinegarjuice of one lemon Hosted on Acast. See acast.com/privacy for more information.

WHAT can be done with a BBQ chicken from the supermarket or hot chicken shop?Today, Simon wants to use a pre-bought red curry paste to turn chicken into something magical, then adding it to the inside of a crunchy lettuce boat. You will need 1 good jar of Thai Red Curry PasteMethod:Heat a tablespoon of vegetable oil in a small saucepan on medium heat.Toast off the 3 spoonfuls of Thai red Curry paste in the pan to awaken the flavours.Scrape that off the pan and set it aside - you'll use it in a sec.Then to the same pan add in a couple of spoons of Greek Yoghurt and a big squeeze of lime juice (3 tbs) plus 2tsp honey and a big pinch (1/2 tsp) of salt.Add half a chopped red onion, a chopped celery stalk, 12 chopped cornichons and some coriander.Add in 400g shredded leftover chicken. Add in the yoghurt-curry mixture and mix with a light touch.Top everything with a handful of roasted peanuts and some coriander. Hosted on Acast. See acast.com/privacy for more information.

When figs are plentiful, one must pounce! Like a hungry bear!The beauty of figs is that they are seasonal. Nothing signals the *sigh* End of Summer like figs being plentiful and affordable.On this episode, Yumi and Simon run through their favourite things to do with figs, including a fantastic recipe from THEIR COOKBOOK WHICH YOU CAN BUY HERE.SIMON'S FREEFORM FIG TARTPastryCombine 200g diced cold butter with 250g plain flour in a food processor for a few short bursts until it resembles breadcrumbs. Add in 125g (half a cup) of sour cream. It shouldn't take long and when the dough forms a ball, wrap it up and pop it in the fridge to rest for at least 20 mins.Preheat the oven to 190C.Trim and quarter the figs. Roll out the pastry to a 35cm circle about 3mm thick. Get it on the oven tray then spread the circle of dough with 1/4 cup of marmalade, leaving a border clear.Top with the figs in whatever pattern you want. Sprinkle with 1tbs caster sugar, then fold the edges of the dough in to shape a freeform crusty tart.Brush the edges and top of the crust with beaten egg.Bake for 45 - 50 mins until the tart crust is lightly browned and the fruit is bubbling. Serve with creme fraiche and strong tea. Hosted on Acast. See acast.com/privacy for more information.

In this reheated episode, Yumi gets excited about a couple of upcoming races she's got planned (please don't look up my times!) and how she's basically trying to gain as much muscle as she can.Nagi Maehashi's recipe is a huge inspiration, and is the one that Yumi mainly talks through in the episode.But as you'll hear in the intro, since recording this episode, Yumi has made it 30+ times and has brought in her own variations. It's basically swapping the 310ml of fresh cream for 450g Greek yoghurt, and compensating for the greater volume with a little more sugar.YUMI'S TRIBUTE: BURNT BASQUE CHEESECAKEPre-heat the oven to 200C and line a 20cm springform cake tin with baking paper, going quite high up the sides.Get 750g cream cheese at room temperature (Lactose-free cream cheese is now available!) into a mixer, add in 240g caster sugar and whizz to combine, scraping down the sides of the bowl. Add in 220g lightly whisked egg, 2tsp vanilla paste, mix, then use a tea strainer to sift in 30g plain flour. Mix. For the final step, add in 450g Greek yoghurt and mix until combined. (There is no need to overdo this step. Stop when it is done.)Scrape the whole lot into your prepared tin then bake for 45 minutes. Licking the bowl/spatula is encouraged.Allow it to cool before serving. Best eaten within 4-5 days. Hosted on Acast. See acast.com/privacy for more information.

This time of year it's VERY HARD to get motivated in the kitchen!That's why we thought we'd revisit this recipe from Adam Liaw.Use Springwater Tuna, drained well1/4 cup good olive oildried oreganobasil leaves5 really lovely tomatoescheck if you need salt and pepperREMEMBER to make good toast! Actually toast it, don't just warm the bread. To serve, drizzle with olive oil, check the seasoning and add salt and pepper. YUM Hosted on Acast. See acast.com/privacy for more information.

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

At the time of recording, Simon had been working on some incredible-sounding cookbooks including the one from Masterchef Winner Natty Wolf, which is out now.It inspired him to cook up the SATAY recipe you've always needed!SIMON'S EASY HOME SATAY1/2 bunch coriander1 fresh red chilli1/2 clove garlic3tbs crunchy peanut butterlug of soy sauce2cm nub of fresh gingerjuice and zest of 1 limeWHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum! Hosted on Acast. See acast.com/privacy for more information.

NOT ONE TO BRAG, our humble food expert Simon Davis has spent a number of days hanging out at Australia's Best Restaurant in his day job as a cookbook publisher.You'll hear more about the restaurant on today's episode of the food fix but the link is here if you urgently need to make a booking!We've also got the sauce he's inspired by. It's not the restaurant version, it's one us mere humans can probably get going on our home stoves.Agrodolce sauceSmall saucepan, into 2 warmed tablespoons of olive oil, add 2 chopped garlic cloves, one chopped shallot, sautee them down for about 5 minutes until golden brown1/2 cup red wine balsamic vinegar1 tsp capers1/4 raisins1/4 cup pine nutsstir to combine along with 3tbs honey, simmer down for 4 minsTo finish the sauce, add 2tbs butter and season with salt and pepper.Serve on radiccio or grilled steak! Hosted on Acast. See acast.com/privacy for more information.

To sweeten your work day, Yumi has a shortbread recipe from one of her favourite cookbooks, and another hack if you're a HOME-MADE GRANOLA OBSESSIVE.The cookbook is PASS IT ON by Shobha Kalyan and Keryn Kalyan and it's out of print but you may be able to get a copy if you contact them via their Facebook.Cardamom Shortbread110g ghee, at room temp90g caster sugar2tsp ground cardamom50g pea flour50g fine semolina80g plain flour1/2 tsp baking powdershelled pistachios or peeled almonds to decorateCream the ghee and sugar with the cardamom powder until light and fluffy. Sift everything else on top of the mixture and gently combine, taking care not to overmix.Roll 22 heaped teaspoons into balls and space out on an oven tray. Lightly dot a pistachio or almond in the middle of each biscuit.Bake in a pre-heated 160C oven for 20 minutes. Eat while driving! Hosted on Acast. See acast.com/privacy for more information.

In this reheated episode, Yumi gets somewhat misty-eyed about all the travel she's not doing but would like to, where IS the best place for food and eating? Meanwhile, you can get some nourishment with minimal stress making the following:WALNUT PESTO!100g walnutsgarlic oil3 tbs chopped fresh rosemary50g grated Pecorino Romano4tbs walnut oilServe on Rana Pasta! (Which Yumi famously misspells out loud during this episode, lol. ) Or whatever filled pasta you can get your hands on. Hosted on Acast. See acast.com/privacy for more information.

We have to replay this episode because it's embarrassing and embarrassment is best shared.It's not every day that you get to interview an acclaimed and genuinely cool English author who can sell out rooms here in Australia... but that's what Yumi was doing (for one of her other jobs) when something DEEPLY CRINGE AND FOOD-RELATED occurred. You can hear all about it on this reheated episode! LOLSSSSS.You'll also hear about this SALAD - from an amazing website I use all the time.1 tomato2 tbs ponzu1 tbs toasted sesame seeds Hosted on Acast. See acast.com/privacy for more information.

In this reheated episode, both your hosts had entered the Pod recording studio still high from brilliant restaurant experiences.Yumi had been to the fairly new Bessie's in Surry Hills, Sydney, while Simon ate again at chef Josh Niland's sublime St Peter in Paddo. BOTH EXPERIENCES WERE TRANSFORMATIVE.What did we bring home to share with you on this podcast?Burgers!REQUIREMENTS?800g best quality, butcher-supplied minceslices of aged cheddarpita pockets10g of salt, freshly ground pepperand a BBQ. Hosted on Acast. See acast.com/privacy for more information.

CHRISTMAS WAS HECTIC, and now we need a way to feed ourselves that somehow acknowledges that we can, in fact, stand to take it a bit easy on our tummies this time of year!On this consistently top-rating food podcast, your hosts try not to cack themselves laughing while they explain a way to make life easy for the home chef while getting good foods into your kids via a food they trust: TOAST.ELVIS TOASTButter a well toasted slice of sourdough.Add a generous slathering of crunchy peanut butter...then top generously with sliced banana.Finish with a tiny amount of very dark chocolate, finely grated over the top!MAGIC TOASTSpread a well-toasted slice of sourdough bread with hummus.Crumble over some fetta.Season with salt and cracked pepper.Serve. Hosted on Acast. See acast.com/privacy for more information.

It's Christmas Eve!Simon and I send you all the best over this time of year - hope you're not spending too much time in the kitchen!Reviving the Dead Inside You!Chicken thighs - 500g, cut into large nuggets, dusted in flourTeriyaki Sauce:2 tbs Kikkoman Soy Sauce2 tbs mirin1 tsp honeyTO COOK:Pre-heat a frypan, add a tablespoon of oil, toss the chicken in and move the chicken around the pan until it's cooked.Pour in the sauce and keep stirring - until the sauce is thickened, glossy and reduced. Serve immediately on rice. Hosted on Acast. See acast.com/privacy for more information.

There is nothing my kids love more than a fire-roasted potato, wrapped in foil and eaten with lashings of butter and salt when huddled next to the tent on one of our camping trips. But what about when there's a Total Fire Ban and you can't have a fire? Or what about when you get back to the city and you're still craving that Camp Life? Hosted on Acast. See acast.com/privacy for more information.

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

On today's episode  I speak about  the holiday season shopping and how it has all been a journey. I had to go on some undercover missions to collect holiday gifts for my siblings, it seems now that you need to go yourself to pick up. I also get looked at weird for trying to shop at gym work out stores, it like they don want me to wear their attire. From there we get into trying to be generous to turning into a whole grinch but with hands lol.(00:00 - 26:49)On the movie review section we talk about film movies and other things and give the worse takes. This week i speak about  “ FIGHT OR FLIGHT  “ this movie reintroduces us back to actor Josh Hartnett 90's heartthrob, but this time in a more action star way. I liked him in trap as well, because I think he's a good facial expression actor. But back to the movie, it is about an ex secret service agent seeking redemption back home not to the job. The movie is action packed and a fun watch, so go check it out.(26:50 - 38:50)I then jump into The Cool Report  where we discuss the Spotify wrapped list, and it seems weird to me, because i am not understanding how drake was my number one, but i haven't really given him burn since the lawsuit, i found it real odd and a lot of people had the same sentiments. Then we get into Netflix purchasing Warner Brothers, and this is a huge move on their part, this is definitely  game changer. This changes the future of cinema just not streaming. From there we keep it on cinema and we get word that we're getting a sequel to heat… who asked for this. Hopefully they don't drop the ball on this.(38:51 - 56:26)We then step into a segment where the listeners ask me 3 questions about myself or just randomness. A character wants to know if i have another hot take, and i let them know yes yes i do and it involves death again. I think funeral homes can be the biggest scammers if they wanted to. From stolen medical parts, too reselling the same casket. There are so many possibilities, i don't know it scary when you think of it. I think another character wants to shoot at me but is really mad at someone else in their life. Another character wants to know what is the worst rejection around the holiday season, i say its the one you least expect. (56:27 - 01:11:38)Then we have 2 fans ask us a questions for PTL where we get asked the tough questions where we place ourselves in their shoes. A lover wants to know how they can get out of getting 2 gifts on xmas week because his girl birthday is on the same week. I guide him the best that i can, but is gonna be a no dawg. Another lover wants to know if a girls profession can be a red flag, apparently she is a dancer, but not that kind. More of an aggressive type.(01:11:39  - 01:21:14)THE FINThanks to everyone that shows us love and wish y'all the best on the journey called life. (01:21:15 - 01:27:11)please continue to like, share, comment and subscribe.PEACE OUT!!!! For questions to be answered on Part time lover please email @nospecialcharacterspod@gmail.comTIME CODEINTRO/ WHAT'S NEW - 00:00MOVIE REVIEW - 26:50THE COOL REPORT - 38:51ASK ME A QUESTION - 56:27PART TIME LOVER - 01:11:39OUTRO - 01:21:15

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

It’s Thanksgiving, which means we’re stuffing ourselves instead of the episode schedule. While we’re gone, enjoy one of our favorite episodes from earlier this season. ----- In this fiery episode of the Team of Rivals Podcast, Ron, Elliott, and Pete tear into the latest MLB drama with all the fire and flair you’d expect. It kicks off with Ron going off on the Dodgers' controversial signing of Roki Sasaki, sparking a heated debate about the growing imbalance in the game. Ron’s so fed up with baseball’s direction, he might just quit being a fan altogether. The guys then stumble upon a shocking discovery – another podcast using the Team of Rivals name! Naturally, they debate whether to send in the lawyers or just invite the copycats on for a showdown. They dive into the absurdity of not even Googling your podcast name before launching and the lengths people will go for some lazy branding. Things take a turn when Pete rips into Cubs fans for rolling out the red carpet for Sammy Sosa’s return at this weekend’s Cubs Convention. Pete’s not having it, especially with Sammy’s nonstop thirst for attention – he’s fired up, to say the least. The mood lightens as the trio shifts gears to honor the legendary Bob Uecker, sharing some of their favorite stories and clips from his career. Ueck’s humor and wit made him a beloved icon in the world of baseball broadcasting, and the guys give him the shout-out he deserves. Finally, the guys wrap things up with a chat about the Chicago Bears’ coaching search, tossing around names like Mike McCarthy and wondering if the team can finally find a leader who’ll bring some much-needed success. It's a jam-packed episode full of rants, laughs, and some seriously hot takes. You won’t want to miss it!

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

Listeners weigh in with their takes on the 1933 classic. We dive into the big questions: Is the film genuine satire or just anarchy in disguise? Which supporting characters truly “deserve” the wrath of the Marxes? And why is there not even incidental sound in the famed mirror scene? Join us as we spin our wheels trying to find logic in the brothers' most illogical film.

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

Well, I wish we could say that we are as high on Survivor Season 49 in episode 2 as we maybe were after episode 1. BUT, there's still a lot for us to discuss! Anna, Stacey, and Agie are all here to discuss all the highs, lows, and twists in this episode as they try to navigate the lingo of the youths. We don't nail the lingo, but we think we have the recap covered. If you're looking for a specific segment, here's a breakdown:Intro (0:00-1:38)One Minute Thoughts (1:38-12:55)Episode Recap (12:55-44:35)Jeff Needs a Vibe Check (44:35-46:57)Castaway of the Week (46:57-48:19)Rapid Fire (48:19-49:22)Outro (49:22-end)Be sure to give us a follow on Instagram ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@EscapingRealityPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ and on Twitter ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠@EscRealityPod⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ --  If you enjoyed this episode, please subscribe & leave us a rating/review on Apple Podcasts and/or Spotify! Make sure to tell your friends about the pod so they can join you (and us) on our journey through reality competition shows.As always, thanks for listening & thanks for Escaping Reality with us!

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

Phil & David catch one of their favorite "Lunch" guests Shaun Cassidy to discuss some exciting news -- Shaun's upcoming "The Road To Us," the longest tour of his professional career starting September 13th at The Grand Ole Opry in Nashville. For Shaun's tour dates and more information on his remarkable career in music and as a successful TV writer/producer, and a link to a Billboard Magazine story about his tour, please go here: https://www.shauncassidy.com. To learn more about building community through food and "Somebody Feed the People," visit the Philanthropy page at philrosenthalworld.com

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

Reheated and tasting even better!

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

The metaphor of relationship leftovers—those half-eaten emotional meals stored in the psychic freezer—invites a radical inquiry: Can time, like a cosmic microwave, transform cold residue into a feast? Or does reheating only amplify the rot?

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

And it has nothing to do with smell!

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

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

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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