Podcasts about roast

A few weeks ago, Kramer challenged Maya to a rap battle...now, it's time for him to face the music as she freestyles her best roast.

A few weeks ago, Kramer challenged Maya to a rap battle...now, it's time for him to face the music as she freestyles her best roast.

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The ILB Team makes the long awaited return to the studio to meet up with Producer Joe and Mateo. With Oktoberfest selections from San Diego (Karl Strauss, AleSmith) and Los Angeles (Enegren, Smog City), they Toast, Roast and Pour beer happenings and the world-at-large. Jeff pops the age-old question: Would you change your name for 19 years of Busch Light? And Talent's has his annual Ignoble Award review. Listen to the end to try and beat Doc at Beer, Or Not a Beer!? 

Calling out our own's worst tendencies on iRacing; Rob's Pedal Nightmare; 24HR Targets

Although most people probably think whiskey is our favorite beverage, it's actually coffee, which is why we were intrigued with this new Bourbon infused with coffee beans when we featured it on a news episode a few months ago. But is it too coffee forward? Not enough? Or does sit perfectly at the junction between our two favorite liquids? And what the hell is a Bib & Tucker? Well, you know what to do to find out! [Also, please consider supporting us at https://buymeacoffee.com/whiskeytangent] Music Credits: Freedom courtesy of Choc Mic McNeil at https://open.spotify.com/artist/5Vb55i9ubwPnxUnY6OG3nH • Fig Leaf Rag and Five Card Shuffle by Kevin MacLeod at https://incompetech.com/music/royalty-free/music.html

BONUS EPISODE: Stephen gave a talk at last weekend's NOLA Coffee Festival in New Orleans, which we recorded to release as a bonus episode! In "The Essentials of Home Roasting," Stephen covers both the conceptual aspects of coffee roasting as well as their nuts-and-bolts practical application to get you creating the coffee you want today. Even if you're an experienced roaster, there's sure to be a new perspective on the roasting process that just may help you improve your game! We hope you enjoy! SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: View the slideshow here Check out our limited offering of Arabica Coffee Plants here! Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Episode 70: This week, we answer a question from a listener who has been tracking his coffee's weight loss percentage from green to roasted, and using a very precise scale to determine roast level based on the moisture loss. He asks what we think of that method and for our tips on determining roast level using this and other means. SEND YOUR QUESTIONS TO: questions@riypod.com NOTES: Follow Our NEW Instagram Account @RIY_POD CHECK US OUT HERE: Coffee Bean Corral YouTube Coffee Bean Corral Website Current Crop Roasting Shop Website Rancher Wholesale Website

Steiny & Guru chat with Spadoni & Shasky in advance of the 49ers big matchup with Tampa Bay and also... do their best Scarface impressions.

A worker gets yelled at, a teacher goes insane in the classroom, Trump may have stopped the war, another death on a theme park ride, California's crazy new AI law, new details about the Roast event, the new Stranger Things season was $$$$, the government shutdown bet and so much more!

A worker gets yelled at, a teacher goes insane in the classroom, Trump may have stopped the war, another death on a theme park ride, California's crazy new AI law, new details about the Roast event, the new Stranger Things season was $$$$, the government shutdown bet and so much more!See omnystudio.com/listener for privacy information.

In this episode of RuPaul's Drag Race Recap, hosts Joe and Nathan dive into Season 17 Episode 10, titled 'The Villains Roast.' They express their excitement about the episode, discussing the lip sync battle, character dynamics, and personal struggles of the contestants. The conversation highlights the complexities of competition, the impact of personal insecurities, and the evolving relationships among the queens. Joe and Nathan analyze the performances and the emotional undercurrents that drive the contestants' actions, providing insights into the show's themes of resilience and vulnerability. In this conversation, the speakers delve into the complexities of performance in competitive environments, exploring how personal experiences and emotional vulnerabilities shape individuals' actions and reactions. They discuss the importance of communication and teamwork, the dynamics of blame and personal responsibility, and the influence of past experiences on current behavior. The conversation also touches on the role of mentorship in creative processes and the impact of self-image on performance. In this episode of Drag Race Recap, Nathan and Joe delve into the complexities of friendship and betrayal during the roast challenge, analyze the performances of the contestants, and explore conspiracy theories surrounding the writing of jokes. They also critique the fashion choices on the runway and reflect on the overall episode, highlighting key moments and insights. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Warriors assistant coach Terry Stotts joins The Roast to talk about what his gameday role is, plus how Brandin Podziemski fits in with the Warriors future

Go to http://hungryroot.com/toasted and use code TOASTED to get 40% off your first box and a free item of your choice for life. Today, we roast - Spy Kids 3-D. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Head Coach of the Sharks makes his debut on The Roast ahead of the upcoming season.

Hall of Famer head coach Tony Dungy joined The Roast to offer his view on the 49ers QB controversy, plus his message to Kyle Shanahan about falling short of the big one.

Roastar, Inc.'s Nick Schmitt and Ryan Woldt, the host of the Coffee People podcast get together for a cup of coffee at Roast Summit in Portland, Oregon. A behind the scenes clip.See more on: https://www.coffeepeoplepodcast.com/ Or Search for Coffee People on Apple Podcasts, Spotify, or wherever you listen to great podcasts.Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story.Learn more at https://bit.ly/4gIsHff.Follow @roastar on Instagram Try Yeah, No...Yeah Coffee: https://relativecoffeeco.com/products/yeah-no-yeahShop for the Simply Good Brewer. We've used ours nearly 1000 times: https://partners.simplygoodcoffee.com/roastBuy us a cup of coffee! https://roastwestcoast.substack.com/subscribe

Roastar, Inc.'s Nick Schmitt and Ryan Woldt, the host of the Coffee People podcast get together for a cup of coffee at Roast Summit in Portland, Oregon. They share thoughts on the water in coffee, if hearses should be able to us the HOV lane, and attempt to walk like cool guys.See more on: https://www.coffeepeoplepodcast.com/ Or Search for Coffee People on Apple Podcasts, Spotify, or wherever you listen to great podcasts.Coffee People is presented by Roastar, Inc., the premier coffee packaging company utilizing digital printing. Roastar enables small-to-gigantic coffee businesses tell a big story.This show is also supported by Marea Coffee , Cape Horn Green Coffee Importers, Sivitz Roasting Machines, Relative Coffee Company, Coffee Cycle Roasting, MAMU Coffee, and Hacea Coffee Source.Register to become an organ donor at: ⁠https://registerme.org/⁠.*Clicking these links to purchase will also support Roast! West Coast and the Coffee People podcast.Learn more at https://bit.ly/4gIsHff.Follow @roastar on Instagram Try Yeah, No...Yeah Coffee: https://relativecoffeeco.com/products/yeah-no-yeahShop for the Simply Good Brewer. We've used ours nearly 1000 times: https://partners.simplygoodcoffee.com/roast

Nicholas Cage returns! Or DOES he? That's right, folks, Kyle & Calvin are back with another horror movie roast after screening the horror reboot of THE WICKER MAN (2006). A sheriff investigating the disappearance of a young girl from a small island discovers there's a larger mystery to solve among the island's secretive, neo-pagan community. So, how bad is this film? Well, give this review a listen and find out...if you DAAAaaaare!Already seen it? Let us know your thoughts!KICKSTARTER:Hallowed - Chapter 2OMINOUS MEDIA LINKS:WebsiteOminous NewsletterHumming Fools - PodcastEvil Cast - ComicKYLE LINKS:WebsitePatreonInstagramLetterboxd MUSIC:Intro - Cory Nelson

New Friends Of The Show: We hear from some new friends of the show!, Lloyd Kaufman from Troma and Shaggy 2 Dope himself from Insane Clown Posse! Shout outs to the Phantom Filth Pig, EROK and Max Murder Jamie Kennedy Controversy: Corey Feldman sat in with Jamie Kennedy for an episode of his podcast, it was abruptly taken down, then put back up edited and taken down again! What is going on? Corey Feldman's Threats: Corey Feldman makes mention of 3 different podcasts that only cover his life. He also mentions that he can scrap and essentially says he will beat the shit out of us. COREY FELDMAN!, SHOW STOPPER!, LET'S JUST TALK!, DON CHEADLE!, BOOGIE NIGHTS!, JIM AND THEM IS POP CULTURE!, COREYWEEN!, PODCASTS!, WHOLE PURPOSE!, ANTI-COREY POD!?, EVERY EPISODE?!, COREY FELDMAN SHOW!, MARIO SMELLS!, GLEB!, SKATEBOARD!, 22 NECKLACE GIFT SET!, 22 OATH!, JIM AND THEM!, PO BOX!, SELF ADDRESSED STAMP ENVELOPE!, FREE STICKERS!, PHANTOM FILTH PIG!, LLOYD KAUFMAN!, TROMA!, TOXIC AVENGER!, INSANE CLOWN POSSE!, SHAGGY 2 DOPE!, ROAST!, COREY FINKLESTEIN!, JAMIE KENNEDY!, PODCAST!, DELETED!, TAKEN DOWN!, EDITED!, COREY FELDMAN!, PACT BREAKERS!, PACT!, GIFT OF THE MAGI!, HATE TO BREAK IT TO YA!, SUS!, VAPE!, DRUGS!, JUICE!, POPCORN LUNG!, SCREAM!, B-RAD!, MALIBU'S MOST WANTED!, CALI SOBER!, SON OF THE MASK!, 22 NECKLACE!, NUMEROLOGY!, 222!, EVEN!, ODDS!, TEETS!, SUCKLE!, LAST ONE TO THE NIPPLE!, GETS THE DICK!, SUCKING!, COREY'S MOVIE!, COOGS!, KETIH COOGAN!, NEPO BABY BODYGUAR!, WRESTLING!, PODCAST ON A POLE MATCH!, JAMISON NEWLANDER!, SCRAP!, FIGHT!, SWERVE!, CHRIS KATTAN!, NORM MACDONALD!, WIKI PAGE!, FILTH BOTS!, EXPOSED!, ACT OF KILLING!, DANCING WITH THE STARS!, MICHAEL JACKSON!, MEGALO MAN!, FRIENDS UNTIL THE END!, FALLING OUT!, APOLOGY!  You can find the videos from this episode at our Discord RIGHT HERE!

A helicopter crashes, everyone gets a rock, the shutdown ATC issues, Chicago battles the feds, the great Build-A-Bear drama of 2025, a man arrested over his Halloween display, Bill Burr comments on the Saudi Arabia comedy show, an update on the Roast event and so much more!

A helicopter crashes, everyone gets a rock, the shutdown ATC issues, Chicago battles the feds, the great Build-A-Bear drama of 2025, a man arrested over his Halloween display, Bill Burr comments on the Saudi Arabia comedy show, an update on the Roast event and so much more!See omnystudio.com/listener for privacy information.

It was time to roast one of the most notorious villains of our time. Bring your appetites because we're roasting Shia LaBeouf!Want More Time In The Blerdy Atmosphere?Check out https://linktr.ee/blerdymassacre to link up with Blerdy Massacre on Bluesky, Instagram, TikTok, and Twitter. It'll also lead you to our merch store and Patreon.You can also follow your hosts at @xghorror and @misssharai on Instagram and Twitter. Hosted on Acast. See acast.com/privacy for more information.

Bonta is in studio with The Roast and is still riding high from his trip to SoFi Stadium last Thursday night

Brian Baldinger joins The Roast to offer his thoughts on the 49ers riding the Mac Jones wave and why, no matter who the QB is, the 49ers should feel really good.

TakeawaysThe sold out Roast Summit was the most attended yet.Coffee guilds were seen as the backbone of the coffee community.The intimate feeling of the Roast Summit mirrors that of past guild events.Educational moments at events are crucial for growth in the coffee industry.Community and belonging are essential in the coffee industry.The importance of mentorship opportunities at events like the Roast Summit.The future of coffee events should focus on fostering connections.     Part of The Exchange Coffee Podcasting Network TAKE OUR LISTENER SURVEY Visit and Explore Covoya!

Jon & Cody immediately look ahead to Arkansas hate week and Vols revenge.

Flem joins The Roast to talk about Bruce Bochy not being an option for the Giants, what about the Giants should inspire fans for next year, plus why Thursday Niners game was such a favorite for him.

237 | Samuel und Alex im Rausch von Metas AR-Brille. Samuel läuft aus dem Handgelenk einen Halbmarathon, Alex ist neidisch und roasted deshalb Geschäftsideen.Finde deine perfekte Geschäftsidee: digitaleoptimisten.de/quizKapitel:(00:00) Intro(01:08) Samuel läuft Halbmarathon & 'extreme' Geschäftsmodelle(15:01) Geschäftsideen mit Metas neuer AR Brille(13:40) Meta Vibes und OpenAI Pulse: Paradigmenwechsel(33:46) Roast my Gapcuteschäftsidee: Ein Spin auf einen einfachen Service(46:20) Samuels Geschäftsidee: Neotrade(55:35) Alex' Geschäftsidee: Bounty BoardMehr Kontext:In dieser Episode diskutieren Alex und Samuel die neuesten Trends im Bereich Extremsport und eventbasierte Geschäftsmodelle, insbesondere den Hype um Ultramarathons und Ironman-Events. Sie beleuchten die Entwicklung von Extremsport-Events und die Rolle von Augmented Reality, insbesondere die neue Brille von Meta. Die beiden sprechen über die Potenziale und Herausforderungen dieser Technologie, insbesondere im B2B-Bereich, und reflektieren über die Zukunft von AR und eventbasierten Geschäftsmodellen. Zudem wird die neue AI-Funktion von Meta, Vibes, thematisiert und deren Auswirkungen auf die Nutzer. In dieser Episode diskutieren Alex und Samuel über den Paradigmenwechsel in der Mensch-Maschine-Interaktion, die Chancen und Risiken von Künstlicher Intelligenz, innovative Geschäftsideen wie einen Garten- und Hausservice sowie die Zukunft der Berufsausbildung mit Neotrade. Außerdem stellen sie ihre eigenen Geschäftsideen vor und stimmen darüber ab.Keywords:Extremsport, Ultramarathon, Ironman, Augmented Reality, Meta, Geschäftsmodelle, Eventbasierte Geschäftsmodelle, Technologie, AI, B2B, Künstliche Intelligenz, Mensch-Maschine-Interaktion, Geschäftsideen, Ausbildung, Headhunting, Neotrade, Bounty Board, Gartenservice, Zukunft der Arbeit, digitale Transformation

This week's Saturday Matinee is a lively triple bill packed with laughs, hijinks, and Hollywood sparkle! We kick off with Our Miss Brooks in "Stretch to Transfer", where Connie Brooks juggles school politics and student antics as she tries to keep Stretch Snodgrass from being transferred out of Madison High.  Next up is The Aldrich Family in "The Great Weiner Roast", and Henry Aldrich's plans for a simple cookout spiral into a riot of misunderstanding, teenage schemes and small-town chaos. Finally, The Screen Director's Playhouse presents "Jackpot", starring Jimmy Stewart as a mild-mannered man who wins a fortune on a quiz show, only to find that sudden wealth comes with more headaches than he bargained for. Tune in and let Saturday Matinee whisk you back to radio's golden era where charm, wit, and star power ruled the airwaves, all on Vintage Classic Radio.

Can water, grind, and roast transform your cup—or ruin it? Lindsay Sant, Lino Saubolle, and Dom Bettinelli break down the chemistry of better brewing with simple, testable tweaks. Taste is tunable science. The post Coffee Science: How Water, Grind & Roast Transform Flavor appeared first on StarQuest Media.

Mel's Golden Bachelor journey continues in the second episode of this season - and Your Mom and Dad's opinions of Mel continue as well! They discuss the women unleashing their feelings through comedy on the group date Roast, the foreshadowing of Nicole's “villain” journey, Cindy struggling with love feelings already, Debbie's 1 on 1, Susan giving the same advice to literally everyone, and much more! THANKS TO OUR SPONSORS: ****MINNESOTA NICE: Minnesota Nice wants to help you find your calm—go to www.mnniceethno.com/momanddad and use code MOMANDDAD 22 for 22% off your first order! ***NURTURE  LIFE: Go to https://www.NurtureLife.com/MOMDAD55 and use code MOMDAD55 for 55% off your first order PLUS free shipping! ***NUTRAFOL: Get $10 off your first month's subscription and free shipping at https://www.Nutrafol.com with code MOMDAD

Shannon Sharpe & Chad “Ochocinco” Johnson react to the San Francisco 49ers winning 26-23 in overtime against the Los Angeles Rams, Dillion Gabriel has some comments on about being named QB1 for the Cleveland Browns, and CJ Stroud talks about how he can improve on his explosiveness and much more! 05:25 - 49ers beat Rams38:30 - Dillion Gabriel on QB154:05 - CJ Stroud on explosiveness (Timestamps may vary based on advertisements.) #Club See omnystudio.com/listener for privacy information.

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

We got an emergency Baldy Breakdown on this Victory Friday on The Roast. Is there a QB controversy now?

Alec Naman from @Naman's Catering called us this morning and said, "I hope you guys like Brussel Sprouts because this recipe is a good one. Roasted Brussel Sprouts with Bacon, Cranberries & Pecans."      

If you enjoy this podcast and look forward to it in your inbox, consider supporting it by becoming a paid yearly subscriber for $60 or you can buy me a cup of coffee for $8Welcome to another episode of "Dishing with Stephanie's Dish." Today, I interview acclaimed food writer, wild foods expert, and self-described hunter-gatherer Hank Shaw. Hank is the author of the brand new cookbook, "Borderlands: Recipes and Stories from the Rio Grande to the Pacific," an exploration of the flavors, cultures, and stories that define the borderlands between the United States and Mexico. He also has a Substack that's wonderful, called Hank Shaw “To The Bone” and a website full of recipes.In this episode, Hank and I dive into everything from his early days as a restaurant cook and investigative journalist to his passion for foraging, preserving, and hunting wild foods. Hank discusses the vibrant mix of culinary traditions that thrive along the border, debunks myths about iconic ingredients (like acorns!), and shares the fascinating histories behind beloved dishes such as chimichangas and parisa.They also touch on practical advice—like the art of drying herbs, the joys and challenges of single-person food preservation, and the ins and outs of self-publishing cookbooks at a high level.Get ready for an episode filled with storytelling, culinary wisdom, and inspiration for your next adventure in the kitchen or the great outdoors. Whether you're a curious home cook, an aspiring cookbook author, or simply a lover of good food, there's something here for everyone. Let's get started!Original Episode Transcript Follows:Stephanie:Hello, everybody, and welcome to Dishing with Stephanie's Dish, the podcast, where we talk to fun people in the food space and sometimes they have cookbooks. And today's author is an author. He's an author of great magnitude, Hank Shaw. His new book is Borderlands Recipes and Stories from the Rio Grande to the Pacific. And Hank, you are such a prolific, beautiful writer. This book, I feel like, is just so you. Do you love it?Hank Shaw:It's been a long journey to make this book, and I'm pretty proud of it. And it's. It's been probably the biggest project of my adult life in terms of time, commitment, travel, really unlocking understanding of things that I thought I knew but didn't necessarily know until I got there. And it's just been this. This crazy, fantastic journey and a journey that you can eat.Stephanie:Can you talk a little bit about your history? Like, I think many people know you as the hunter, forager, gatherer, type, and Borderlands obviously has a lot of those elements to it. But can you just walk readers that are listeners that might be new to your journey kind of through how you got here?Hank Shaw:Sure. Many, many years ago, when I was still fairly young, I was a restaurant cook. So I worked first as a dishwasher and then as a line cook and then as a sous chef in a series of restaurants, mostly in Madison, Wisconsin. And I left that job to be a newspaper reporter. And I ended up being a newspaper reporter for 18 years. And I cooked all throughout that and traveled and learned more about food and did fishing and hunting and foraging and such. And then I left the News Business in 2010 to do my website, which is hunter, angler, gardener, cook. And I've been doing that full time since 2010.So, yeah, my entire kind of current incarnation is wild foods. But Borderlands is kind of an outgrowth of that for two reasons. The first is I've been basically written all of the fishing game books you can possibly write already. I've got one for every kind of quarry you can imagine. And then the other thing was, oh, well, you know, a lot of that travel for those other books was on the border on both sides, on the American side and on the Mexican side. And that kind of grew into this. Wow, you know, God, the food is so great and God, this area is just so neglected, I think, by most, you know, the. The food, or radio, for lack of a better term.Yeah, because all of the, like, everybody seems to love to hate Tex Mex without really fully knowing what Tex Mex actually is. And people say that the Southwestern cooking is so very 1987. And. And, you know, the people who know Mexico are like, oh, all the good foods in Oaxaca or Michoacan or Mexico City or Yucatan. And really that's not the case, as over and over and over again, I was discovering these amazing just finds. And a lot of them had to do with wild foods, but not all of them. And so that borderlands became my diary of that journey.Stephanie:And quite a diary it is. What's interesting to me is I didn't actually ever know that you were in the newspaper business.Hank Shaw:And that makes a Pioneer Press graduate.Stephanie:Oh, you work for them. How did I not know this?Hank Shaw:Yeah, I was a St. Paul Pioneer Press investigative reporter from 2002 to 2004. And if you're of a certain age and you remember there was a big story about some Republican operatives getting involved with a telecommunications boondoggle. And yeah, that was probably. That was us. That was our story.Stephanie:Well, and it makes sense because the book is so like. It's the storytelling that's so good. And, you know, cookbooks are cookbooks with beautiful recipes and different people's point of view on recipes. But what I love about your book, too, is it really goes into ingredients a little more in depth. It tells the story of the terroir, of where the recipe's from and why it's the way it is. And it makes sense now to me that you're a journalist because it's so beautifully written.Hank Shaw:I really appreciate that. I mean, I tried in this particular book. There are essays in all of my books, but in this particular one, I really, really wanted people from the rest of the country to get a flavor of what it's like to was really honest to God, like on the border. Everybody has thoughts and opinions about immigration and about the border and about blah, blah, blah. And it's like, well, how much time have you actually spent on the border? Do you actually know what it feels like, what it smells like, what it tastes like? Chances are you probably don't. And I really wanted this book to shine a light on that in ways that go well beyond food.Stephanie:When we talk about the borderlands, can you talk about it without talking about immigration and the close connection between the United States and Mexico? I mean, we share this border. People have this idea that it's like this gated, fenced situation, and really there's tons of the border that's just. You'd only know it was a border if someone told you you were crossing it.Hank Shaw:It's very true. In Fact, one of my favorite moments to that was in south southwest Texas there's a beautiful national park called Big Bend. It's one of the biggest national parks in the country. It's fa. It's famous, it's amazing. But you're going to drive and hike and hike and drive and hike and drive a gigantic park. So one place that you can go to. And it's actually, if you open up a copy of Borderlands and you see this huge vista right at the beginning of the book, there's this huge vista and it's on a cliff. That is exactly it. That is. That is Big Bend National Park. And if you're looking right in the back end of that back center, a little to the left, you'll see a canyon in the background. In that canyon is St. Helena Canyon. And St.Helena Canyon is created by the Rio Grande. So you can go to that park and you can walk across the border literally to Mexico and not have the Rio Grande come up over your ankles. And there's Mexicans on their side, there's Americans on our side, and everybody's crossing back and forth until their families are there and having a fun time, blah, blah, blah. And it's just, it's one of these great moments where it shows you that, yeah, that border is really just sort of a fiction.Stephanie:Yeah. Yes, in many ways. Right. Figuratively. And also, I don't know, we seem to be in a global food economy whether we want to or not. When you look at the individual ingredients that you're using here in Borderlands, obviously there's very different things because of temperature in Mexico than you might have here in the Midwest. But is it really different from like say, Texas to Mexico in.Hank Shaw:Yes, there, there are definitely different. So the food you'll get in Nueva Leon or Coahuila or Tamaulipas, which are the three Mexican states, that border Texas is going to be different from what you would think about as Texas food. However, on the Borderlands, that. That change really is minimal. And I talk about in the book the idea of Fronteraisos, people who are neither fully Mexican nor full. They're. They're border people and they can slide between English and Spanish in mid clause. And it's really the, you know, the, the pocho or Spanglish or whatever you want to call it that you'll hear there is very different from what you'll hear from a bilingual person from, say, Mexico City, where typically those people will speak in full sentences or paragraphs in one language and then maybe switch to another language in the next sentence or paragraph.Hank Shaw:Well, on the border, it's a mishmash. So the structure, the words, the adjectives, like, it's everything. It's like no function. And so it's like. It's like this whole kind of amalgam of what's going on. And that kind of translates into the food where you've got some Texas, you know, some very Texas. Texas. Things that don't cross the border, like yellow cheese doesn't really cross the border.Stephanie:Right.Hank Shaw:The idea of, like, rotel queso. So it's. It's like Velveeta cheese melted with rotel. That's queso. That's the bad queso in North Texas. Like, you'll get that in, like, Amarillo. But the real queso is south of Interstate 10. And that is a white Mexican cheese.That it where you get, you know, roasted fire roasted green chilies folded into it and a little bit of Mexican oregano and salt and a little bit of crema to thin it out. And it's is to the rotel queso what a match is to the sun.Stephanie:Yeah.Hank Shaw:And, you know, I mean, that said, I'm not gonna poop all over the Velveeta one, because that while I don't think it tastes great, what I realized is that particular version of queso, which I personally don't like, is really heavy with cultural significance.Stephanie:Yeah.Hank Shaw:And. And so that's. There's a place for it. It's just not. That's not really as border food as you might think. That's a little bit more North Texas, and that's an example of where things don't cross. But a really great example of where things are damn near the same is Arizona and Sonora. So that there's almost no difference between Arizona Mexican food and Sonora Mexican food because they're one and the same.The burritos are pretty similar. The flour tortillas are similar. The carne asada is pretty similar. And so that. That's a case where the border's really. I mean, yes, it's a border, but I mean, it's like the. It's. There's no food border.Same thing with Southern California and Tijuana and Northern Baja. There's almost no. No functional difference between the two of them. Now, New Mexico and Chihuahua has a difference. And, like, north of Interstate 10 in Texas and the border in Texas are quite different.Stephanie:There's a recipe in here that I didn't even really know existed called Parisa.Hank Shaw:Oh, yeah.Stephanie:And, you know, you we will order steak tartare or make tartare. And I didn't realize that there was a. In many cultures, you sort of see similar foods or similar food groups, and they're just treated differently with herbs or spices. This looks delicious.Hank Shaw:It really is. It's the best way to describe it if you. If you're not familiar, because it's very. It's. It's super regional in Texas. Like, you can't even really get barista in Dallas or in. Or in El Paso. It's not a thing there.It's sort of a south central Texas thing. But the best way I can describe it is really accurately describe it. It is steak tartar meets aguachile. Because most people will say it's steak tartare meat ceviche. And yes, you absolutely can get it like that, but the. The acidity and the citrus will turn the. The raw beef gray, which I think looks gross. Yeah, I mean, it.It tastes fine, but it just kind of looks like, meh. So my recipe and what I do is I. I mix the steak tartare with the. Essentially, pico de gallo is really what it. What it's being mixed with, and a little bit of cheese, and I. I'll mix it and serve it right away so that when you eat it, the meat is still pink.Stephanie:Yeah, it looks really good. And then also in the book, so you're a hunter, obviously, we established that. But in many of these recipes, you have substitutions of different animal proteins that can be used. So whether it's elk or bison or sheep or duck, I think that's cool.Hank Shaw:Yeah, I mean, I think I. I started that process. It's done with icons. So if you look at a recipe for. Oh, there's a stew that's very popular. They're called puchero. And I'm just to that page, so I'll. So.Oh, that's a sour puerto. So always pork, but, like, no. Babies will die if you use something else from that. But that is traditionally a pork dish. Buchero is traditionally beef or venison, but really, you know, you're gonna be fine if you put damn near anything in it. It's a big, giant stew, a lot of vegetables, and it's fantastic. And to. To really make the book more versatile, because I.The two things that I always do in my books. Number one is I'm going to give you the recipe as faithfully as I can to what it actually is, wherever it's from, and then I'm going to give you all these substitutions so that if you live in, you know, Bismarck or Crookston or, you know, rural Iowa, you're going to be able to make it. And that's important to me because it's more important to me that you make some version of it than to be exactly proper and specific. I hate cookbooks where it's like, especially with cheese, where you'll see someone be like, it must be the, you know, Cowgirl Creamery point raised blue from 2012. Otherwise this recipe won't work. I'm like, come on guys, this is a stupid recipe. Like it's blue cheese. It'll be fine.Stephanie:I was surprised that you have a chimichanga in the book. Can we talk about chimichangas? Because people that grew up in the Midwest, Chichis was like the first Mexican restaurant besides El Burrito Mercado. And El Burrito Mercado was authentic and chichi's was like the Americanized what they thought Mexican food was. Which also I will say I have taste memories of chi cheese. I say this not dogging on them and they're actually coming back. And the chimichanga is something that like, if I actually go to the new restaurant, which I'm sure I will, I will order a chimichanga. It's like a taste memory for me. What is the origination of chimichanga?Hank Shaw:It's shrouded in mystery. So there's a couple different theories. And then I'll tell you what I think the general story is that a woman was making burritos in Arizona and either dropped, which I don't believe because that would create a splash that would, you know, send 350 degree oil everywhere, or placed a burrito in the deep fryer. And the, the legend, which I don't believe this is true at all, is she drops the burrito in the deep fryer and you know, says something like, you know, ah, chingo to madre or whatever, like just like swears something bad and. But then sort of does what you would do in a kind of a mom situation. And if you instead of saying the F word, you would say oh, fudge. And so she goes, oh Jimmy changa. And which is sort of vaguely reminiscent of some Mexican swear words.And so that thus the, the dish was born. But I think that's not true because there is a fantastic resource, actually. I mean, I found it in some of my older Mexican cookbooks that I own. But there's a fantastic research that the University of Texas at San Antonio of Mexican cookbooks. And some of these Mexican cookbooks are handwritten from the 1800s, and so they're all digitized and you can. You can study them. And so there's a thing in Sonora. Remember I just got done saying that, like, there's almost no difference between Sonora and Arizona.There's a thing from Sonora many, many, many, many years ago, you know, early early 1900s, for a chivy changa. C H I V I C H A N G A ch and it's the same thing. So I'm convinced that this is just a thing, because if you have a burrito and you fry things, there's zero. There's zero chance that at some point you be like, I want to. I wonder if frying the burrito will make it good? You know, like, the answer, yes, yes, all the time.Stephanie:And.Hank Shaw:And so, you know, I, like you, came into the chimichanga world just thinking with a definite eyebrow raised, like, what is this? And when it's done right, and if you see the picture in my book, it is dressed with a whole bunch of things on the outside of the burrito. So it's crema, it's a pico de gallo. It's shredded lettuce or cabbage, limes. The thing about a properly served chimichanga is that you have to eat it as a whole because the chimichanga itself is quite heavy. You know, it's a. It's a fried burrito with, like, rice and beans and meat inside it. Like, it's a gut bomb. But when you eat it with all these light things around it that are bright and fresh and acidic, it completely changes the eating experience. And I was sold.Stephanie:I can imagine. The one you have in the book looks really good. I'm going to. I keep asking about specific recipes, but there were, like, some that just jumped out at me, like, wow. Another one that jumped out at me was from that same chapter about the acorn cookies. I've always been under the impression that acorns, and maybe it's from just specific to the oaks, but that they're poisonous. I didn't think about making acorn flour.Hank Shaw:So, number one, no acorns are poisonous. Zero, period. End of story. It's a myth. You were lied to. Sorry.Stephanie:Yeah. I mean, it helps me because my dog eats them.Hank Shaw:I mean, acorns have been a source of food for human beings forever, you know, all the way. I don't know how long ago, but way more than 10,000 years. Way more. Okay, so what the myth comes from is most acorn varieties, so most especially red oaks, are full of tannins. And tannins are not poisonous. Tannins are not toxic. Tannins will make you constipated if you eat too many of them. And I suppose it would be possible to poison yourself with tannins, but I mean, good luck.Yeah, good luck eating enough of that astringent stuff to be able to get yourself poisoned. But tannins are water soluble. So for millennia, the people who eat acorns, and especially in. In northern California, where, you know, acorn. Acorns were their main starch, the idea of leaching the tannins out in a stream or wherever is as old as time. And so you make the. You make a meal. It's really a meal is probably a better way to put it.I call it flour, but there's no. There's no real gluten in it. In fact, there's no gluten in it, but there is some starch in it that will help the flour stick to itself. So that's true everywhere. In fact, it's a very good acorn year here in Minnesota this year. And I found some bur oaks in a. In a place that I'm going to go back and harvest them to make some more acorn flour this year. And I'll have to leach them here.But this is a very long walk up to this cookie recipe, because in south Arizona and in Sonora, there's an oak called an emery oak. And the emery oak is in the white oak. It's in the white oak clan. And it is sweet in the sense that you can roast those acorns and eat them. And in fact, you can get roasted acorns as a snack on some of the reservations down there or really wherever. I mean, it's a thing like it's. It. It.They could just roast it. Roast the acorns? Yeah. It's just like a chestnut. Very good. That's exactly with the. Because it's the same kind of a texture as well. And so that particular oak is unique in. In North America.The cork oak in Europe is the other one that doesn't have any tannins to it. So you can just sit there and eat them. And that's why they make flour out of them. It's an indigenous thing. You don't really see it too much among the Hispanic Sonorans. You see it a lot more with, like, Yaqui or Pima or Tono O', Odham, those indigenous groups.Stephanie:It's so Cool. I also subscribe to your substack, which I would encourage people to subscribe and. And yes to the Bone, it's called. And you just had a post about herbs and how important herbs are in your cooking and in your yard. And I know that you have kind of a small St. Paul yard because we've talked about it. What are you doing with your herbs now that we're at the end of the season? Are you. Do you have anything that's special that you do with them? Do you dry them? Do you mix them with salt?Hank Shaw:I do all of the above. I am a preservation fanatic. I could talk for hours just about various ways to preserve things for our Minnesota winners. Maybe that's another podcast for sure. But the short version is, yes, all of the things. I mostly will do things like make pesto with basil, because I love pesto. But I do dry some and there are tricks to drying herbs. The trick is low heat for a long time, so the don't use your oven and try to get them dry within 40, 48 hours, but also try to do it at less than 110 degrees, otherwise they turn brown.Stephanie:Do you use it like a dehydrator, then?Hank Shaw:Yes, I use a dehydrator. And most herbs dry really well. In fact, many herbs are better dried because it concentrates their flavor. Basil's iffy. Parsley's kind of terrible. Dried parsley's one of those ones where eat it fresh, make pesto. I suppose you could freeze it. I mostly will.I will gather big scabs of it because I grow a lot and I will freeze it. And even though it's going to suffer in the freezer, it is one of the most vital things I use for making stocks and broths with the game I bring home. So freezing, drying, you can, you know, I just mixed a whole bunch of. Of lovage with salt. So you go 50, 50 the herb and. And coarse salt, like ice cream salt almost. And then you buzz that into a food processor or a blender, and then that creates a much finer kind of almost a wet salt that is an enormous amount of flavor. And if you freeze it, it'll stay bright green the whole winter.And sometimes I like to do that, but the other times I kind of like to. To see it and progress over the. Over the months. And it's kind of a beautiful thing to see that herb salt kind of brown out and army green out as we get to like, late February, because it really is. Is sort of also indicative of how of our Harsh winters and feels a little bit more of the time and place than pulling something out of a freezer.Stephanie:Yeah. So let's talk about that because you're a single man, you are a recipe writer and developer, so you're also cooking and testing recipes. You're preserving all these things. I mean, my freezer right now is kind of a hellscape. I just closed up my summer and I came home with so much food. I have, like, canned and pickled and preserved. And I just literally feel overwhelmed by all of the food in my home right now. And I realize this is a real first world problem.So, you know, my daughter's kind of in her young 20s and sort of poor, so I've loaded her up with stuff. But do you just feel overwhelmed sometimes by all of the abundance of food?Hank Shaw:Absolutely. It's one of the things that's been really remarkable about it, about sort of single life, is how less I need to hunt or fish. So I find myself. I mean, I still. I. Because. So, side note, background backstory. I don't buy meat or fish at all.I occasionally will buy a little bit of bacon because I love bacon. And I'll occasionally buy pork fat to make sausages with game, but that's it. So if I'm eating red meat, it's going to be venison. If I'm eating white meat, it's probably going to be grouse or. Or pheasants. If I'm eating fish, I've caught it. And so that's what I find is that I eat. Hey, I don't eat that much meat anymore.Like, I eat plenty. But I mean, it's not like I. I don't gorge myself on giant steaks anymore. And it's just me. So, you know, a limit of walleyes can last me a month. And before, it was definitely not like that. And so, yes, I can feel the overwhelm. But what's, you know, I have neighbors that I give things to.I have friends that I give things to. Like, I. I had two deer tags last year, and I shot the second deer because I had a whole bunch of friends who didn't get a deer and needed medicine. So it was really cool to be able to give to. You know, I butchered it all and gave them an all vacuum seal. It was like all ready to go. And. And that was really satisfying to be able to help people like that.And then, you know, I like, you know, have a dinner party here and there.Stephanie:Yeah, I want to come to a dinner party. Not to invite myself. But please, I'll. I'll reciprocate in the. I have a cabin in the summer, so I'm sort of like between here and there. But once sets in, I really like to entertain and have people over. I find that it's a really easy way to gather new people too. Like, I like collecting people because I just think people are so amazing and I love putting like, new people at the table that people don't know yet or making those connections.I think I'm actually kind of good at it. So I can't wait to have you over this fall.Hank Shaw:Yeah, likewise. We'll. We'll do a home and home.Stephanie:Yes, I would love that very much. Your book is available, Borderlands on. I found it because obviously I. You sent me a copy. But also it's on Amazon and you self publish. So there's a lot of people that listen to this podcast that are cookbook writers themselves or people that maybe are trying to get published or find publishing. Can you speak to that a little bit and why that's been your route. You've been doing this a long time.Hank Shaw:Yeah, this is my force. Fourth self published book. And self publish is really kind of a misnomer in a way because the books that I put out are of Random House quality. Like, they're for sure. There's no way you're gonna be able to tell this book is apart from a gigantic publishing house, because what I ended up doing is creating a publishing company. So the books are published in big, big runs at Versa Press in Illinois. I'm very happy to say that these books are entirely made in America. And that's kind of important to me because most cookbooks are made in China and not a fan.So the books are printed in Illinois and they are stored and shipped at a, at a, a warehouse in Michigan. So the best ways to get the books are to either buy them from my website or buy them from Amazon. Those are probably your two best avenues for it. The thing about self publishing, if you want to do it at the level that I'm doing it, which is to say, make a book that, you know, even a snooty Random House person will be like, damn, that's a good book. You have to go big and it's not cheap. So I do, I, I don't ever do runs less than 5,000. And a typical run for me is between 10 and 15,000. And because your unit costs go way, way down.Stephanie:Right.Hank Shaw:And we can get in the weeds of it, but I have some Advantages in the sense that my sister has designed books for a living for 30 some odd years and her husband has edited books for 30 some odd years.Stephanie:Oh, so you got like family business going.Hank Shaw:Yeah, and my ex, my ex does most of the photos like this. Borderlands is the first book where the majority of the photos are mine. They're nice, but the. But even she's cheap. She photo edited this book. And so like I have people with very good skills. And so what I would say is if you have a kitchen cabinet where you have people who have those skills. And I have to kind of stress that, for example, copy editing, copy editing or proofreading or indexing a book are entirely different from copy editing or proofreading something in businessIt's just not the same skill. And I found that out. So if you have that ability to put together a dream team, then you can make a really, really beautiful book that will, that will impress people and that you will actually love. The print on demand system is still not good enough for cookbooks. It's fantastic for like a memoir or something without a lot of pictures, but it is not good for, for cookbooks still.Stephanie:All right, I'm just making notes here because people ask me questions about this all the time. All right, well, I appreciate that you've done all this work, and the book is beautiful, and I love talking to you about food. So hopefully we can call you again and just wrap it down.Hank Shaw:Yeah, let's talk about preservation.Stephanie:Yeah, I. Because I've never met anyone that only was eating what they killed.Hank Shaw:Well, you could go up north. I bet you'd find more people who do.Stephanie:But yes, yes. And I just, I find that to be fascinating and also just the idea of preserving food and how you use. Use what you preserve. So yeah, that's a great topic to get into at a later date. The book is Borderlands. I'm talking with Hank Shaw. Recipes and Stories from the Rio Grande to the Pacific. You can find it at Amazon or at his website.I always say this one wrong. Hunt, Gather. CookHank Shaw:So. So the best way to get to my website is just go to huntgathercook.com okay.Stephanie:And you have lots of recipes there too. I want people to just explore thousands. Yeah, it's incredible the mon recipes that you have there. And you know, if you think about protein as being interchangeable in a lot of these instances, it's definitely a really well done website with tons of recipes.Stephanie:Thanks for your time today, Hank. I appreciate it.Hank Shaw:Thanks a lot. Thanks for having me on.Stephanie:We'll talk soon.Hank Shaw:Bye.Stephanie:Bye. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

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BachelorClues and PaceCase break down all the highs and lows of The Golden Bachelor Season 2, Episode 2. From a roast date that brought savage jokes and villain-level plays to shocking revelations about lead Mel Owens' lack of energy and rumored financial troubles, the hosts analyze every move. Nicolle emerges as a standout player with villain power plays and comedic timing, Carol delivers colorful narration and unforgettable face play, and Kathy and Susan return to bring Golden Happy Hour chaos to the mansion. With eliminations, dramatic kisses, and an MVP showdown, this recap dives deep into the strategy, spectacle, and growing controversy surrounding the season.__Join the Pit on Patreon for more exclusive content and shows! : / gameofroses__Want coaching tips? email gameofrozes@gmail.com__Follow us on TikTok: @gameofrosesFollow us on Instagram-Game of Roses: @gameofrosespodPacecase: @pacecaseBachelor Clues: @bachelorclues Hosted on Acast. See acast.com/privacy for more information.

I'm back, and Week 6 is chaos. Colorado got fined, Bobby Petrino somehow got his job back, Dabo and Belichick are giving “funeral director vs televangelist” energy, and Nebraska's legendary sellout streak? More like a shell game with balloons.

49ers Insider for The Athletic Vic Tafur joins The Roast to breakdown why the 49ers went wit a unhealthy Brock Purdy last week,

Grady Judd drops some jokes, more buzz about the Roast event, prostitution poll data, the Kansas City Karen, a lost woman found in her underwear with bloody feet, Alexa goes AI, a guest drops by the show, the government shutdown drama, arresting 12 year-old kids and so much more!

Grady Judd drops some jokes, more buzz about the Roast event, prostitution poll data, the Kansas City Karen, a lost woman found in her underwear with bloody feet, Alexa goes AI, a guest drops by the show, the government shutdown drama, arresting 12 year-old kids and so much more!See omnystudio.com/listener for privacy information.

NBA Audacy insider and Warriors beat writer for The Athletic Nick Friedell joins the Roast to talk about the return of Jonathan Kuminga and how this Warriors team stacks up in the West now

Today is International Coffee Day - so Mark and Michael dive into the best and worst aspects of Irish coffee culture. With contributions from coffee drinkers and baristas all over the country - it's guaranteed to be an absol-OATL-y outrageous episode. Brought to you by Oatly.

EPISODE 16: My Dead Dad's Birthday: Chicken Riggies & Remembrance Dying Laughing with Jessimae Today would've been my dad's birthday, and instead of ignoring the day—or crying into a store-bought cupcake—I decided to celebrate him the best way I know how: by telling stories, roasting his quirks, and making chicken riggies for my family. It's an Upstate thing! In this episode, I share memories of my dad and reflect on the weirdness of celebrating a birthday for someone who's no longer here. We talk about the chaos of grief birthdays, why food is the ultimate love language in an Italian family, and the ways you can honor your own loved one on their special day—even after they're gone. You'll hear:– A “Roast in Peace” of my dad's funniest quirks– Why grief birthdays are equal parts heartbreaking and healing– 6 ways to celebrate someone you've lost on their birthday– And why carbs, candles, and comedy are the only real grief plan you need So happy birthday, Dad. You're still here every time we laugh, remember, and eat too much pasta.

Baldy joins The Roast to break down Brock Purdys bad day, plus how concerning is the 49ers lack of run game and pass rush.

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Braden Gall and Steve Cavendish talk Nashville sports, media and business. The Titans traded Jarvis Brownlee and let Brian Callahan answer for it. What does this tell us about the relationships inside the building? Bridgestone Arena is getting a $750 million facelift at no cost to the people of Nashville. Is it the right call. And Jimmy Kimmel returns to Late Night to record audiences, should small local media shops in Nashville be concerned with the federal crackdown on speech and media? Thanks, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠8th & Roast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Become a ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Nashville Banner member.⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Sign up to Lower Broad Hockey⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ here.

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