Podcast appearances and mentions of ron burgandy

107 episodes? Don't act like you're not impressed!In this episode we rewatch and quote through one of our favorite comedies and one of the most quotable films of all-time in 2004's "Anchorman." Somehow the Ron Burgandy character turns 20 this year and along with other classic comedy performances, the movie holds up pretty well after all that time.We hope you enjoy it and thank you for your support!  Find us on the Facebook Metaverse as well as our YouTube channel, and head to 20years4beers.com for more info.Support the show

This week the Buddies discuss if an identical clone is the same as the original person, Diogenes, the movie Elf, and making creative projects with your friends. Share with a friend! Recommendations: Anchorman: The Legend of Ron Burgandy (movie), Fish Scales (game jam game found here)  Contact us: Facebook X Email Youtube

Rapid Fire topics include: * Are we giving Riley Leonard too much hype, not enough hype or about the right amount of hype right now? * Will Notre Dame land wide receiver recruit Derek Meadows? * We recently talked about which Notre Dame coaches we would like to see host a podcast. Kyle Hamilton and friends hosted the Inside the Garage podcast when he was at Notre Dame, so what Fighting Irish player(s) would you like to see host a pod?  * Georgia is the favorite to win the SEC. The Bulldogs have an over/under win total of 10.5. We predict their record for the 2024 season. * Fill-in the blank..The MLB All-Star Game uniforms were BLANK. * Did Paul Skenes live up to the hype in his All-Star Game starting debut?  * "Anchorman: The Legend of Ron Burgandy" or "Dodgeball: A True Underdog Story"? This is the 20th anniversary of both classic comedies. Shop for Irish Breakdown gear at our online store: https://ibstore.irishbreakdown.com/  Join the Irish Breakdown premium message board: https://boards.irishbreakdown.com  Stay locked into Irish Breakdown for all the latest news and analysis about Notre Dame: https://www.irishbreakdown.com​ Subscribe to the Irish Breakdown podcast on iTunes: https://podcasts.apple.com/us/podcast/irish-breakdown/id1485286986 Like and follow Irish Breakdown on Facebook: https://www.facebook.com/groups/irishbreakdown Sign up for the FREE Irish Breakdown daily newsletter: https://www.subscribepage.com/irish-breakdown-newsletter Learn more about your ad choices. Visit podcastchoices.com/adchoices

There's demand for “those” friends / Ron Burgandy cuts off Billy Joel   To advertise on our podcast, please reach out to sales@advertisecast.com or visit https://www.advertisecast.com/TheJeffWardShow

There's demand for “those” friends / Ron Burgandy cuts off Billy Joel   To advertise on our podcast, please reach out to sales@advertisecast.com or visit https://www.advertisecast.com/TheJeffWardShow

Remember the scene from Anchorman when Ron Burgandy needed to get his News Team back together, so he just yells "News Team Assemble" as loud as he can. Okay, so that's not exactly how Jesus did it, but something close. We're in John 1:35-51 this week learning how Jesus recruits His disciples.Caraway Conference Center & Camps Camp Caraway is a year round Christian retreat and conference center in Asheboro, NC.Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Refuge Retreat

Jeff has our special guest Adrian try and recall one of the best comedies ever made! See if you can recall this one better than Michael and Adrian did!

Welcome back to The Outcast Podcast, thank you for spending some time with us. We got our live privileges taken away on Youtube for showing the edited Lauren Bobert Beetle Juice theater video. So we start this week off with a story about Brittany Spears in a bikini dancing around with some big ass kitchen knives.  What is going on with Britany now?   There is a new Washington Post poll out this week that shows former President Donald Trump with a commanding 10% lead over Joe Biden in a national poll. WAPO is actually downplaying their own poll as an outlier. We talk about the new poll and polling in general in 2023.    This week in the NFL Taylor Swift and Travis Kelce seemed to take all the air out of the stadium even though Miami scored 70 points on Denver the same night. There was also a big Super Bowl announcement of Usher as this SuperBowl LVII.    TK's not so great news. Our highly disrespected news man Tomkat reads today's most regrettable headlines. Suck it Ron Burgandy.    Visit Betterhelp.com/OUTCAST today top get 10% off your first month.  We stay hydrated with LiquidIV https://www.liquid-iv.com/ and use promo code OUTCAST at checkout.   See you back next week, God's willing!  Read More Quick LinksGet Embed PlayerDownload Audio File   Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The NewsMax genius on what caused A. Rodgers injury./ Stupid coach. Q. Ewers' Heisman chances. N. Saban retirement.   To advertise on our podcast, please reach out to sales@advertisecast.com or visit https://www.advertisecast.com/TheJeffWardShow

The NewsMax genius on what caused A. Rodgers injury./ Stupid coach. Q. Ewers' Heisman chances. N. Saban retirement.   To advertise on our podcast, please reach out to sales@advertisecast.com or visit https://www.advertisecast.com/TheJeffWardShow

Listen in as Tom and Bert complete their Top 10 movies for the decade of the 2000's.From "The Hangover" to "Shrek" starring the voices of  Mike Meyers, Eddie Murphy and Cameron Diaz to "Anchorman- The Legend of Ron Burgandy" starring Will Ferrell, Bert completes his list of favorites.Tom weighs in with the James Cameron classic, "Avatar" and "The 40 year old Virgin" with Steve Carrell then finishes it off with M Night Shyamalan's "Unbreakable" starring Samuel L Jackson and Bruce Willis.Do you have your favorite movies of the 2000's? You can email us at reeldealzmoviesandmusic@gmail.com or visit our Facebook page, Reel Dealz Podcast: Movies & Music Thru The Decades to leave comments. We appreciate and thank you all for following our Podcast!

We don't know how to put this, but Will Ferrell is kind of a big deal. People know him. He's very important and he may have many leather-bound books. To top it off, his apartment probably smells of rich mahogany!That's right! The Culture Shocked crew got together for another Actor Spotlight episode, and this time it was on none other than Ron Burgandy...er I mean Will Ferrell. Did they talk about all of the fan favorites? Is Semi-Pro or The Other Guys Corey and Adrian's favorite? Find out as the crew talks about one of the funniest men to grace our TV sets in the 2000s!If you would please go follow us on all the socials? We would love you all forever...in a friend way...don't be weird!!!Please go rate and review us anywhere you get your podcastsTwitter: https://www.twitter.com/cspodcast21Facebook: https://www.facebook.com/cultureshockedpodInstagram: https://www.instagram.com/cultureshocked21YouTube: https://www.youtube.com/cultureshocked21Website: https://cultureshocked.buzzsprout.com/

Hello everyone and welcome back to a brand new Nikoli's Kitchen! This week on the show, I'm talking about where I am in my current journey, and then in the back half of the show I'm talking about this new pizza dough recipe as a base for this incredible vegetarian breakfast pizza! This is a MUST-TRY if you love breakfast pizza! Thank you all so much for listening!   Featured Recipe for this Episode Pizza Dough recipe:  1-3/4 cups hot water  2 T olive oil  2 t Salt  1 t white sugar 1 t garlic powder  2 cups unbleached all-purpose flour  2 cups bread flour 2-1/4 t yeast  Combine the water and sugar, and stir. This mixture should be lukewarm, around 110°. Add the yeast and stir. While it proofs, move on to the next step. Add flour, salt, and garlic powder to your stand mixer bowl and mix the ingredients together with a whisk. Attach your dough hook. Turn on the mixer and add the olive oil. Add the yeast mixture slowly until the dough begins pulling away from the sides of the bowl. If it becomes sticky and sticks to the bowl, add a touch more flour; if it is still shaggy looking, add more of the yeast mixture in small dribbles (or water if it is gone). Tip the dough onto a lightly-floured counter and form into a ball.  Separate the dough into two equal-sized balls. Oil the inside of two large bowls with olive oil and place the balls of dough inside. Cover with plastic wrap and refrigerate for at least 24 hours but up to 48. Take the dough out 2 hours before you plan to bake your pizza to allow it to rise. Sprinkle a light dusting of flour or cornmeal on your counter or surface (depending on the type of pizza).  Begin working your dough out by hand, keeping it circular, stretching it to the size of your pizza pan. I didn't need a rolling pin for this, but use it if you need it. Place your dough onto the pizza pan. Béchamel Sauce: 1/4 c unsalted butter 1/4 c all-purpose flour 1-1/2 c milk 1/2 c heavy cream 1 T salt Nutmeg and allspice to taste 1/2 c freshly-shredded parmesan cheese Melt your butter in a saucepan over mid head. Add your flour and stir until well-combined, cooking for 1-2 minutes to cook out the flour taste. Add your milk/cream and stir (I'll note I had 2% milk, hence the heavy cream- you can use 2 c whole milk instead). As this begins to cook it will thicken into your béchamel.  Add seasoning and stir to combine. Remove from the heat and add your parmesan cheese, stirring until melted and well-combined. Layer béchamel over your pizza dough. Toppings: 12 eggs Cooking spray 2 c shredded mozzarella cheese 2 c freshly-shredded white cheddar cheese 2 c baby spinach, roughly chopped 1/2 red onion, very thinly sliced Fresh Black pepper Preheat your oven to 450°. Whisk your eggs in a large bowl with 2 T water until well-combined. Spray a large skillet with cooking spray and heat over mid heat. Add the eggs and cook them, stirring regularly, until they are about half-done. Remove from the heat, continuing to stir.  Add partially-cooked eggs onto the pizza dough in an even layer. Add your spinach and red onion in an even layer. Cover with your cheeses. Season with freshly-cracked black pepper. Bake in the oven at 450° for 12 minutes. Open your oven and de-pan your pizza (optional but it'll help crisp up that crust).  Bake for another 5 minutes or until the cheese is nice and browned.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sandcastle," "Down the Memory Lane," and "Early Bloomer" by Magnus Ludvigsson. "Langholmen" by Gustav Lundgren. "Letting Go of the Day" by Hanna Lindgren. "The Way to the Sky" by Hampus Naeselius.

Brewers win but odds fall, it's a sham, hold my beer Ron Burgandy, and more! (FULL SHOW)

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!    This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.    Featured Recipe for this Episode Marinade- 4 large breasts, pounded flat and cut in half 2 c buttermilk 2 T salt 1 T black pepper 1 T smoked paprika 1/4 t allspice 1/4 t nutmeg 24-48 hours before you're preparing the meal, combine all ingredients in a large bowl and refrigerate. Coating- 1.5 c ap flour 1/4 c cornstarch 1/4 c rice flour 1 T onion powder 1 T garlic powder 1 T smoked paprika 2 T salt 1 T black pepper 4 eggs 1 gallon peanut oil for frying Mix your AP flour, cornstarch, rice flour, and dry seasonings in a large container and whisk together until combined. In a separate container, crack and whisk your eggs with a dribble of water. Remove your chicken from the buttermilk marinade and place on a platter/plate lined with paper towels or a towel. Use another towel/paper towels to pat the chicken dry, removing excess marinade. Dredge the chicken through your flour mixture and place on a rack to rest for 15 minutes. Heat your oil to 350°. Dredge your chicken in the egg wash, then dredge it in your flour mix again, returning to the rack to rest while your oil comes to temperature. Fry at 350° for 4 minutes, then remove to a paper towel-lined tray to rest. Heat the oil to 375° and fry again for 2 minutes or so until done. Remove the chicken back to the paper towel-lined tray and sprinkle with salt. Whipped Hot Honey Garlic Butter- 1 stick unsalted butter, softened 1/8 c whole milk 3 cloves of garlic, minced 3 T honey 1 t salt 2 t calabrian chili oil Combine all ingredients in a bowl and whip on low speed with a mixer for 2-3 minutes until everything comes together. Mix on high speed for 2-3 minutes until the butter becomes lighter and fluffier. Building your Sandwich- Brioche Bun 1 T Aioli of your choice 1/2 c baby arugula 2 T whipped butter 1 t chopped scallions, optional Toast your brioche bun by spreading your whipped butter on each half (about 1/2 T each) and toast until golden brown. Add a smear of your aioli (I had green goddess aioli from Quick Bite 26) over the bottom bun. Add your baby arugula, then top with your fried chicken. Add the remaining whipped butter and scallions over the top of your chicken and serve. I mentioned this in the recording, but something acidic is going to play well here. Add a pickle, or pickled onions, or something over the top.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Dordogne Peace II," "Goodnight Story," "L'ombre du Platane," "Sandcastle," and "Contemplation" by Magnus Ludvigsson.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week, we're talking about surviving versus living and in the back half of the show, I talk about making homemade ramen from scratch!    This month's charity stream will benefit the American Foundation for Suicide Prevention. Tune in Sept 28th at 5 PM EST at https://twitch.tv/nikoliskitchen for games, food, and fun as we stream to raise money and awareness for AFSP.    Featured Recipe for this Episode ~| The most important thing I can note here is PREP, PREP, PREP. Prepare *EVERYTHING* that this dish requires ahead of time because there are a lot of things that need to get done. |~  Ramen Base- 5 c homemade chicken stock 1 sweet onion, sliced 8 cloves of garlic, minced 2-inch piece of ginger, finely grated 1 T olive oil 1/4 c dark soy sauce 1/4 c mirin 1/4 c rice vinegar 1 t sesame oil 1 T fish sauce Add your olive oil to a large Dutch oven or stock pot at mid heat.  Add your onion, garlic, and ginger and cook for a few minutes, stirring frequently so nothing burns.  Add your soy sauce, mirin, rice vinegar, and fish sauce and bring to a simmer for a minute or so.  Add your chicken stock and allow to come to a boil.  Let this come to a simmer and reduce your heat to mid-low, allowing it to simmer and reduce for 45 to 60 minutes. You really want to let this concentrate to build a good depth of flavor. Add your sesame oil here (optional). Once your broth reaches your desired taste, turn off the heat until you're ready to build your bowl. Marinade-  8 boneless skinless chicken thighs, cut into large chunks 1/4 c low-sodium soy sauce 1/4 c honey 8 cloves garlic (minced) Marinate your chicken for 8 hours or up to overnight.  Remove from the marinade, shaking off any excess marinade, and place on a tray lined with paper towel. Get off all the excess marinade you can.  Batter- 1/3 c AP flour 2/3 c rice flour 1/3 c corn starch 1/2 c water, more or less to desired consistency 1 gallon vegetable or preferred frying oil Deep frying thermometer (if available) Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency. Add your chicken to the bowl.  Stir until well-combined and the chicken is well-coated (the batter will be so thick it will not have an issue).  Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready.  Add your chicken in batches (I did three), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later).  Remove the chicken and rest. Heat your oil to 375°. Add all of the chicken to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Chicken Glaze- 1 c honey 1/2 c low-sodium soy sauce 1 t sesame oil sesame seeds (optional) Combine your honey, soy sauce, and sesame oil in a small saucepan. Heat over medium heat until it starts to boil, stirring frequently.  Remove from the heat. Add your chicken to a large bowl and coat with the glaze, tossing it to make sure it is well-coated. Sprinkle with sesame seeds as desired. Additions- 1/2 c scallions, finely chopped 1 c shitake mushrooms, sliced Sesame seeds (optional) 2 c baby spinach, roughly chopped Wonton strips  Soft-boiled eggs ~| For the wontons I followed the recipe at https://www.curiouscuisiniere.com/wonton-wrappers/, but this will make a LOT more than you need for this recipe. I'd use 1/4 of the finished dough or less, and freeze the remainder for another use in the future. Roll your dough as thin as you can in cornstarch and cut into strips of your desired length (I did about 2"). Fry at 350° for a minute or so until golden brown. |~  Bring a pot of water to a boil.  Add cold eggs and cook for 6.5 minutes. Remove eggs to a bowl of ice water immediately to stop them from cooking.  Peel the eggs and slice in half. Noodles- 1 package (9.5 oz) Soba Noodles Prepare noodles according to package directions.  To build your ramen bowl, heat your broth back to boiling. Add your noodles to the bowl, then add broth until the noodles are covered. Add your chicken and any of the additions you prepared for your ramen bowl.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Aeon," "June," and "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Ambient Sun" by Cerulean Skies. "Fight to Win" by Sven Karlsson.

Hello and welcome back to another new episode of Nikoli's Kitchen! In this week's episode I follow up on my progress from two weeks ago of living an intentional life, and about a quick pasta dish inspired by my love of leftovers, which I don't talk about enough on the show.   In positivity, spurred by current events, I talk about living life for others and why I find it so frustrating that so many only seem to care about themselves. Thank you so much for listening!   Featured Recipe for this Episode 1/2 portion of homemade pasta or 4 servings of normal pasta 1 pint cherry tomatoes 1 c fresh basil, chopped 10 cloves of garlic, minced 1 c Mexican crema Juice & zest of 1 lemon 1 t white sugar 1/2 c white wine Salt and pepper (to taste) 1 c freshly-shredded parmesan cheese Cook and prepare your pasta to al dente while you prepare the sauce. Boil salted water and cook according to package directions, or, for homemade pasta, you'll want to do it right at the end. Drizzle a little olive oil in a large skillet and heat over mid-high heat. Add your cherry tomatoes and cook until they are blistered and caramelized, 5-7 minutes. Add your basil, lemon zest, and garlic and cook for 1 minute, stirring continuously to not let them burn (you just want to bring out those oils and let them start to open up).  Reduce heat to mid and de-glaze the pan with your white wine. Add lemon juice and sugar, continuing to cook. Stir everything together and reduce by half.  Add your Mexican crema. Let this begin to simmer to come together and stir to combine everything well. Season to taste, being mindful of the salt since you'll still be adding parmesan cheese. Add your pasta and parmesan cheese, tossing until well-coated. This only needs a minute or two to finish coming together. Add any other seasoning you may need. Serve immediately.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Fly By Night," and "Inner Vision" by Wendy Marcini. "Contemplation" by Magnus Ludvigsson. "Cluster One" by Hampus Naeselius.

Hello everyone and welcome back to another brand new Nikoli's Kitchen! For the first time ever, no featured recipe this week, and the format is shaking up a bit. In the first half of the show I talk about some of the stuff I've been cooking up in the kitchen lately, and then in the back half, I talk about some inspiration I found from the Imp & Skizz Podcast about going for what you want. Thank you all so much for listening! Tune in to the Imp & Skizz Podcast at https://podcasts.apple.com/us/podcast/imp-and-skizz-podcast/id1639033817 or search for Imp & Skizz wherever you listen to podcasts!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sonata No. 14 in C Sharp Minor, Op. 27 No. 2 'Moonlight' I. Adagio Sostenuto" by Ludwig Van Beethoven. "Tomorrow will Save Us," "Sailing Anima," "Sleeping like the Birchwood," and "Tinker is Asleep" by Rand Aldo.

Hello everyone and welcome back to a brand new episode of Nikoli's Kitchen! This week, I talk about a dish I prepared two ways, inspired to make something stir-fry or maybe lo mein-adjacent. I talk about where I feel each succeeded and failed. Up top in positivity, I talk about the passing of TinFoil Chef, a content creator and Minecrafter that I was a big fan of, and that turns into a discussion about every perspective mattering so much. Thank you so much for listening!   Featured Recipe for this Episode Original Version 2 lbs chicken thighs, cut into thin strips Salt Pepper Ginger Olive oil 1 c white wine 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c hoisin sauce 1/2 c black bean sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 3 T lemon juice 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Season your chicken with the salt, pepper, and ginger. Heat olive oil in a large skillet at mid-high. Working in batches, sear your chicken on all sides, being careful not to crowd the pan. Remove chicken to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers and onions and reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, black bean sauce, soy sauce, brown sugar, rice wine, and lemon juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your chicken to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired. Second Version Marinade:  1/2 c low sodium soy sauce 1/4 c olive oil 2 T garlic, minced 2 T fresh ginger, sliced 1 t fresh lemongrass Juice of 1 lime 1.5 lbs ribeye steak, sliced thinly Salt Pepper Olive oil Marinated steak 1 c white wine 2 T fresh ginger, sliced 1 t fresh lemongrass 2 green bell peppers, sliced into thin strips 2 onions, sliced 8 cloves garlic, minced 1/2 c fresh pineapple, diced 1 T gochujang Juice of 1 lime 1/2 c hoisin sauce 1/2 c dark soy sauce 1/4 c brown sugar 1/2 c rice wine 7.7 oz package of brown rice noodles A few drops of sesame oil (optional) Sesame seeds for garnish (optional) Scallions for garnish Prepare your marinade by combining the soy sauce, olive oil, garlic, ginger, lemongrass, and lime juice in a large bowl or resealable bag. Add your ribeye and marinate for 8 hours or up to overnight (don't exceed 24 hours). Remove your ribeye from the marinade and shake off any excess bits. Place on a paper towel-lined tray or plate to remove excess moisture. Discard the remaining marinade. Season lightly with salt and pepper. Heat olive oil in a large skillet at mid-high. Working in batches, sear your steak on all sides, being careful not to crowd the pan. Remove your steak to a plate to rest. Deglaze your pan with the white wine, scraping up all the browned bits. Add your peppers, onions, ginger, and lemongrass. Reduce the heat to mid-low. Add a sprinkle of salt to help sweat them out. Cook for 20 minutes or until the liquid is reduced and your peppers and onions are nicely caramelized and sauteed. Discard the lemongrass and ginger. While your onions and peppers are sauteing, prepare your rice noodles according to package directions until they are al dente (for mine, I boiled water and then poured it over the noodles and let them steep for 3-4 minutes). Strain and set aside. Return heat to mid and add your garlic. Let it cook for a minute, stirring so it doesn't burn. Add your hoisin sauce, pineapple, gochujang, soy sauce, brown sugar, rice wine, and lime juice to the pan and stir until well-combined.  Let this simmer for a few minutes to bring everything together and until the sauce begins to thicken. Return your steak to the skillet, stirring to combine. Add your noodles to the skillet, stirring to combine until everything is well-coated and well-distributed. Add a few drops of sesame oil if desired. Serve garnished with scallions and sesame seeds if desired.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Sommarpsalm" by Artist Unknown. "Cry" by Johannes Bornlöf. "Felt Like November," and "Contemplation" by Magnus Ludvigsson. "Amazing Grace (Piano Version)" by Edward Hall. "Midnight Swing" by Jules Gaia.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week I'm talking about this absolutely amazing and fresh lemon garlic pasta dish stuffed with scallops and shrimp! With every element freshly made, this is one bite that you have to taste to believe. I also talk about resetting for the day and focusing on making the world a better place.   Featured Recipe for this Episode Homemade Pasta 1/2 c semolina flour 1/3 c + 2 T all-purpose flour 4 egg yolks 1-1/2 T olive oil 1/4 to 1/2 c water Mound your semolina and all-purpose flours on the countertop and create a well in the center. The well should be wide enough and tall enough to hold all of your eggs and liquids. Add the egg yolks, olive oil, and half of the water (reserving the rest if you need it). Using a fork, begin stirring the mixture in the center, pulling in flour as you go to incorporate it. Once you reach a point where this becomes too difficult, remove the fork and begin cutting the remaining flour into your dough with your hands.  Continue working the dough to incorporate all of the flour. If it is too dry or flaky, dribble in the remaining water a little at a time as you work it until it reaches the right consistency, which should be tacky but not sticky. If it is too sticky, sprinkle in extra AP flour. Once the dough has formed, knead it by pressing it out with the heel of your hand for 8-10 minutes or until the dough feels silky smooth. Wrap the dough in plastic wrap and rest for 30-60 minutes. Lightly flour your countertop. Cut the dough in thirds, keeping the remainder wrapped until you are ready to use it.  Using a rolling pin, continue working the dough and roll it out into a long rectangular shape. Turn it over and continue working it as necessary. You want the dough to be relatively thin. Once rolled out to desired thickness, lightly dust the flattened dough with flour and fold it over itself over and over in 3" sections or so. Using a sharp knife, cut very small strips out of the dough and unwrap them to make your pasta noodles. Repeat using the remainder of your dough. Hang your dough from a pasta rack or something to rest while you prepare the rest of the dish. Lemon Garlic Cream Sauce 2 c chicken stock 1 c white wine Juice of 2 lemons (second lemon is optional) 6 cloves of garlic, finely minced 2 T fresh parsley, finely chopped 1 red onion, finely chopped 4 T unsalted butter 2/3 c heavy cream Salt and Pepper Add your red onion to a skillet at mid-high.  Let this cook for just a few moments, sprinkling on some salt.  Once you've let this perfume for a bit, add your garlic and parsley.  Cook this for maybe 30 seconds, stirring constantly; don't let it burn! Deglaze the pan with white wine and your chicken stock. Add the juice of one lemon and cook for approx 15 minutes, or until the liquid is reduced to only about 1 cup. Remove from heat. OPTIONAL: Add juice from the other lemon, stirring to combine.  Add your butter and stir until the butter is melted and incorporated, then add your cream and stir to incorporate that. Return to heat for only a minute and continue stirring; you don't want the mixture to come to a boil, it just needs to come together (you should see it starting to simmer along the edge of the pan). Remove from heat. Scallops and Shrimp 1/2 lb sea scallops 1/2 lb shrimp 1 lemon, halved Salt Pepper Smoked paprika Olive oil For the scallops, place on a paper towel and pat them dry.  Heat your olive oil in a large skillet at mid-high heat until smoking hot. Season one side of the scallops with salt, pepper, and smoked paprika. Add to the pan in a clock-face fashion, being careful not to overcrowd the pan. After 90 seconds, begin turning in the same order you added them to the pan.  After another 90 seconds, squeeze 1/2 lemon into the skillet and remove from the heat, tossing the scallops in the lemon juice. Tip the scallops onto a paper towel to stop them cooking. For the shrimp, season with salt, pepper, and smoked paprika. Heat olive oil in a large skillet at mid heat. Add your shrimp and cook through, 2-3 minutes, turning halfway through. Making the dish Heat a large pot of water at high heat and add salt to taste. Once the water reaches a rolling boil, drop your fresh pasta in. It will only take a minutes or two to cook, so make sure you stand ready to remove it. Remove the pasta when it is still slightly al dente. Return your pan with the lemon garlic cream sauce to the stove and turn heat to mid. Add your pasta and seafood, stirring/tossing in the sauce until everything is well-coated and covered. Remove from heat and serve with fresh parsley over the top.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Hope Returns" by Erasmus Talbot. "Dark Turns to Light," "In Shadow of the Stars," and "Behind the Moon" by Hampus Naeselius. "Lost Thoughts" by Hanna Lindgren.

Hello and welcome everyone to a new Quick Bite from Nikoli's Kitchen! Unfortunately I've been working 50+ hours the last couple weeks and I'm in training, so my free time is exceptionally limited right now, so I couldn't get a new episode out. However I didn't want you to miss out on new content, so I put together this Quick Bite based on these melt-in-your-mouth amazing peanut butter cookies made with almond flour, so they're gluten-free! Check them out and let me know what you think!   This recipe is based on a recipe from Virginia Hernandez found in the Cook's Cook Community Forum! Check out her original post at https://www.facebook.com/groups/TheCooksCookCommunityForum/permalink/3961112184006837/.   Featured Recipe for this Episode 1-1/2 c almond flour  1 t baking powder 1/2 c unsalted butter, softened 1 c peanut butter 1/2 c dark brown sugar 1/2 c monk fruit extract 1 t vanilla bean paste 1 large egg white sugar (optional, for rolling cookies before baking) fleur de sel (finishing salt - optional) Preheat your oven to 350°. Combine the butter, peanut butter, vanilla, egg, brown sugar, and sugar substitute in a large bowl and cream together. Add almond flour and baking powder. Stir until well-combined. Roll the dough into 1" balls and roll in the white sugar. Place on a baking tray and bake on the center rack for 13-15 minutes. They'll puff up during baking into little mounds. Remove from the oven and allow to rest for a few minutes. Press lightly in the center with a fork to make the criss-cross pattern. Finish with fleur de sel and allow to cool.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hi and welcome back to another new episode of Nikoli's Kitchen! This week on the show, inspired by a stop in Erie on our way home from a vacation to Cincinnati, I am making quesabirria for the first time ever! These delectable tacos are packed with INCREDIBLE flavor! I also share some thoughts as I finish another circuit around the sun on my 42nd birthday. Thank you so much for listening!   Featured Recipe for this Episode Birria 3 lbs chuck roast 2 lbs short rib Salt, pepper, smoked paprika (for seasoning your meat) 4 dried guajillo chiles 4 dried ancho chiles 1 large white onion, finely dice 1/4, rest large chunks 2 carrots, peeled, then halved and then quartered 1 bulb garlic, smashed 6 roma tomatoes, quartered Olive Oil 1 T smoked paprika 1 t chipotle chili powder 1 t cayenne pepper 1 t chili powder 2 t oregano 3 t cumin 2 T salt 1 T black pepper 1 c vegetable stock 1.5 c beef stock 2 c water 1 T white vinegar 1 cinnamon stick 3 bay leaves Remove your meat from the fridge and let it start to warm up to room temperature a bit. Boil 6 cups of water in a pot. While you're bringing your water to a boil, toast your chiles in a dry skillet for a couple minutes per side to bring some oil out and start developing the flavors. Add the chiles to a large bowl and pour the boiled water over them. Set aside for 15-20 minutes or until they have rehydrated. Once they have done so, de-stem them and remove the seeds (unless you want to keep some heat in there, then keep the seeds!). While your peppers hydrate and your meat starts coming toward room temperature, prepare your other ingredients. IMPORTANT: Quarter your white onion and finely dice it, then store it in the fridge. You'll need this for building tacos later. Combine your smoked paprika, chipotle chili, chili powder, oregano, cumin, salt, and pepper in a bowl. Prepare your meat by cutting it into equally-sized chunks. My short ribs I left as-is, but I quartered my chuck roast. Pat your meat dry, then season liberally with salt, pepper, and smoked paprika. Drizzle some olive oil in a large Dutch oven and heat over mid-high. When the oil is good and hot, add your meat in batches and hard sear it on all sides (let the heat hit the meat!!!).  Remove your meat and reduce the heat to medium. Preheat the oven to 350°. Add your onion, garlic, and carrots.  Add a sprinkle of salt here and cook for 2-3 minutes or until they start to brown and get a little color.  Add your dry spices and let them cook for a minute to bring out the flavors.  Add your tomatoes and cook for 2-3 minutes. Deglaze the pan with your beef stock and vinegar, scraping up all those flavorful bits stuck to the bottom. Pour the contents of the pan into a large blender. Add your rehydrated peppers to the blender.  Blend everything together until it is smooth. Return your meat to the Dutch oven then pour over the sauce. Add your bay leaves, cinnamon stick, and your water and vegetable stock. Cover and bake in the oven for about 4 hours, or until the meat is fall apart tender. Remove from the oven and remove your rib bones, cinnamon stick, and bay leaves. Spoon as much of the fat and oil off the top layer as you can and reserve for frying your tortillas. Because I used too little liquid in my braise I had very little- if this happens to you it's okay. I just added a couple tablespoons of corn oil to some of the braising liquid and used that to fry the tortillas. Remove the meat to a large bowl and shred with two forks. Tortillas ~| This recipe is from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water 2 t chili lime sea salt IMPORTANT: These can be made ahead of time since you'll be frying them again when you make the tacos. Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 12 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Taco Time! 2 c oaxaca cheese, shredded 1 c cotija cheese, crumbled 1 c cilantro, chopped 1/4 white onion, finely diced (from above) Tortillas Birria  Reserved oil Braising liquid Brush your tortillas on both sides with the reserved oil/fat (or as noted above). Place in a skillet at medium heat (I used an electric flattop so I could do several at once).  Add your oaxaca cheese, then top with the shredded birria (be careful you don't overstuff these).  Top with cilantro, onion, and cotija cheese. Once your oaxaca cheese is melty, fold it into a taco (this worked better for me folding the meat and cheese side over, and not trying to fold the empty half over). Flip and finish on the other side- this will help your taco come together. Serve with a bowl of your braising liquid as a jus for dipping, adding additional onion and cilantro to taste.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight Swing" by Jules Gaia. "Bringing Hope" by Gold in June. "Faultless Poems," "A Single Gentle Raindrop," and "Tomorrow will Save Us" by Rand Aldo.

Hour 1 Gio is on vacation this week so it's Boomer & Jerry. They start with the Mets/Padres and Yankees/Orioles over the weekend. Intern Amanda brought in donuts but Jerry won't have one because he's following Al's diet. That brings us to Mekhi Becton being bigger than he should be at this point. And the Mets got a big man Daniel Vogelbach. Boomer is fired up and all over the place. With Jerry filling in for Gio this week, C-Lo has the updates. He started with the Mets beating the Padres last night behind a 3 run blast by Pete Alonso. How do you properly pronounce Mark Canha's name? That is all C-Lo got to this hour. So it was essentially a Mets update. In the final segment of the hour, we talk about Charles Barkley and the LIV Golf Tour.  Hour 2 The 7am hour starts with Kevin Durant news from Woj, saying the Celtics are showing interest in him. We also talked about Donovan Mitchell and the Knicks. What will it take to get a deal done and what players do we have to keep. They also talk about Juan Soto and where he will end up. Would the Nationals trade him to an in division team like the Mets? C-Lo returns for an update but first we discuss which show member is missed the most when they are off. Jerry says it's Eddie and his drops. He starts with the Yankees beating the Orioles behind another Aaron Judge HR. Gerrit Cole talks about the heat. The Mets beat the Padres as Pete Alonso had 4 RBIs. The Mets got a big guy from the Pirates, Daniel Vogelbach. deGrom will make another rehab start. In the final segment of the hour, Mark Cuban says he's lost money overall on Shark Tank.  Hour 3 The 8am hour starts with rumors of where Kevin Durant may end up and they also discuss Donovan Mitchell's current contract. They also discuss Tom Brady's broadcasting salary and why the money made sense to Fox's stock after losing Buck & Aikman to ESPN. C-Lo returns for another update and starts with radio hall of fame nominees Suzyn Waldman and Chris Russo. Then he goes to the Mets win over the Padres last night. The Yankees took 2-of-3 from the Orioles thanks to a big series from Aaron Judge. The Red Sox gave up 27 runs in six innings on Friday night. In the final segment of the hour, we discuss the Kyler Murray contract and Google possibly going after Sunday Ticket.  Hour 4 The 9am hour starts with NFL+ going live today. We discuss what it is. It is only for phones or tablets, not TV. Jerry resets the Mets beating the Padres and how important that was to go into the Yankees series not getting swept. C-Lo returns for his last update of the day and starts with the Mets beating the Padres on Sunday Night Baseball. The Yanks beat the Orioles thanks to Nestor Cortes and Aaron Judge. David Ortiz was inducted into the Hall of Fame. Boomer asks, ‘didn't he get shot in the ass?' He did indeed. In the final segment of the show, we talk about Kevin Durant the the Celtics talking. Boomer thinks Juan Soto is going to get traded this week. Boomer says to look out for the Padres & Blue Jays. We also talk about the cities in which the XFL will be in.

Cardinals broadcaster Al Hrobosky confuses Ron Burgandy and Ron Jeremy. We let this one run longer just because of the hilarity of Eddie Scozarre peppering the conversation with childish yet funny drop-ins and samples.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! This week, a photo from my memories pops up and reminds me how precious time is, and how important living every day to the fullest is. Then on the back half of that, I play with fire, literally, as I cook down some cherries in bourbon to make a decadent syrup.    Check out the YouTube short showing me making this syrup at https://www.youtube.com/watch?v=o3Qf5pO9l1k!   Featured Recipe for this Episode 2 c cherries, pitted 1 c bourbon 1 c water 1/4 c sugar 1/2 c 100% maple syrup Add your bourbon and cherries into a medium saucepan. ~| NOTE: Only do this next step in a safe area- outdoors or with a large enough ceiling and ventilation system. I did mine on my grill's side burner. |~ Heat the bourbon & cherries over mid-high heat. Tip the pan to the flame to burn off the alcohol. Reduce until the bourbon is thick and syrupy and mostly cooked off. Add water and sugar (sugar can be omitted, this would be especially great with tart/sour cherries too).  Cook down for 7-10 minutes, or until the syrup begins to "foam." You will note a clear change in the cooking process from simmering/boiling to it starting to foam up. This means your liquid is getting saturated with the sugars and you don't want it to burn. Add maple syrup and cook for another minute.  Remove from the heat and strain through a mesh sieve (I have an old wine decanter top for this).  Bottle and refrigerate.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/. I had the privilege of sitting down with Brendan of Unchefed to talk about food, mental health, and life. Check out this great conversation at https://podcasts.apple.com/us/podcast/i-love-food-nicholas-haskins-from-nikolis-kitchen/id1578898329?i=1000568984881!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Midnight Swing" by Jules Gaia. "Like a Midnight Song," "Reverie Finale," "In a Distant Future," and "Rose-Colored Faith" by Rand Aldo.

The audio tells the story today. #1 troubled kids in St Paul. #2 A TV meteorologist tells it straight. #3 Joe Biden goes Ron Burgandy. Johnny Heidt with guitar news. “REFERENCED ON THE SHOW” Sheila Qualls: Grooming children for a life of crime

In today's show, I open with the Border Patrol agents who, after 10 months, were finally found to have committed no whippings of any kind. Of course, we knew this within days of a single photograph being taken and then used to create a false narrative. President Biden, VP Harris, Department of Homeland Security Secretary Mayorkas and former Press Secretary Jen Psaki went all-in on that false narrative, just like the Jussie Smollet case. So, that means the agents still had to be found guilty of something. It's amazing the depths the children in the White House go through to avoid saying they were wrong. Issuing apologies is not in their playbook. Creating false narratives is all they know how how to do. We then turn to Joe Biden's latest address to the American people and we learn he is no better than Joey from Friends or Ron Burgandy. He is incapable of distinguishing between the words in the speech and the stage directions he is given. But, we need to remember, this is the same President who vehemently defended his decision to pull out of Afghanistan in the most reckless and haphazard way imaginable. He demonstrated to the world just how inept and pathetic he really is. I then cover an interesting study on colder climates and weight loss. Plus a radical Left school district in Los Angeles is told by a judge their vaccine mandates are unconstitutional. It's nice to see reason occasionally rear it's head every now and then on the left coast. Finally, we have to remember the Constitution was not put in place to empower the government. It was put in place to limit it's power over the people. Take a moment to rate and review the show and then share the episode on social media. You can find me on Facebook, Twitter, Instagram, GETTR and TRUTH Social by searching for The Alan Sanders Show.

Welcome back everyone to SEASON FOUR of Nikoli's Kitchen! This week we're talking about under-baked strawberry rhubarb pie and about beating myself up a lot in the preceding weeks. The journey continues. Growth never ends. Stop the cycle of negativity and stop beating yourself up for not achieving 100% of everything every single day. And thank you so much for listening!   Featured Recipe for this Episode Crust (makes two) 3 c all-purpose flour 1/3 c shortening, cut into small cubes and frozen 10 T butter, cut into small cubes and frozen 1-1/2 t salt 1/2 c ice water ~| The key to a great, flaky pie crust is not to touch it with your hands as much as possible. Your fat should be as cold as possible/frozen and put ice cubes in your water so it is ICE cold- and then don't let the heat from your hands warm it up! |~ Cut the shortening and butter into small cubes and freeze them. Add flour and salt to a food processor. Add the shortening and butter cubes and pulse until your dough is nice and crumbly. Dribble in your ice water a little at a time, pulsing as you go until the dough clumps. Do not add more water than you need to or you'll need to correct with flour. Transfer dough to floured surface and form into a ball.  Separate the dough into two balls. Flatten into 1" discs. Wrap the discs tightly in plastic wrap and refrigerate for a couple of hours (you can also freeze them for later use if you don't need the second one now).  Pie Filling 5 c strawberries, quartered 3 c rhubarb, chopped 2 T light brown sugar (can be omitted) 1/4 t salt 3 T cornstarch Combine all of the ingredients in a bowl and stir to coat the strawberries and rhubarb well. Almond Streusel Topping 1/2 c light brown sugar 1 c almond flour 1/2 c unsalted butter, cut into small cubes and frozen 1/4 t salt Add all ingredients to a food processor and pulse until crumbly. Making The Pie Preheat oven to 450°. Remove dough from the fridge and roll out on a floured surface, working out from the center as you go around.  Press the dough into a 9" deep-dish pie pan. Add a few crumbles of the sugar crumb topping into your pie pan. Add your strawberry rhubarb filling to the pie pan.  Top with the remainder of the crumb topping. Bake at 450° for 10 minutes; reduce heat to 350° and bake for an additional 45-50 minutes. Remove and allow to cool before serving. ~| In the episode I noted that my pie was noticeably underdone in the center; the rhubarb hadn't broken down all the way and was still fibrous and a bit crunchy. It definitely needed more bake time which I believe would have resolved any issues with excess liquid as well. |~   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Langholmen" by Gustav Lundgren. "Lost Thoughts," "Soft Symphony," and "Letting Go of the Day" by Hanna Lindgren.

Hello everyone and welcome to another new Quick Bite from Nikoli's Kitchen! Today we're talking about this beautiful orange sweet chili sauce that will light up any Asian dish with a citrusy umami blast of flavor. While I didn't make it as well as I'd hoped, I'm definitely still learning and growing. Thank you so much for listening!   Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 1/2 c orange juice Zest of 2 oranges 1/3 c dark brown sugar 1/4 c cold water (for slurry) 2 T fresh ginger, finely minced 2 T fresh garlic, finely minced 1/4 c soy sauce 1/2 c rice vinegar 2 t cornstarch 1 T gochujang 1 T cooking sherry or rice wine Combine your water and cornstarch in a bowl and set aside. Combine the remaining ingredients in a saucepan and bring to a boil over mid heat. Cook for a few minutes to bring everything together. Strain this through a fine mesh colander. Don't skip this step, or the sauce won't have quite the texture it should. Return to the pot and add your slurry. Use an immersion blender to bring everything together in the sauce. Bring back to a boil; it will immediately start to thicken.  Cook for an additional few minutes and remove from the heat. Yield: 2 cups (approx). Calories/Serving: 82 per 2 tablespoons.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hello everyone and welcome back to another quick bite here from Nikoli's Kitchen! Today I decided to throw together some chocolate protein bites with quick oats as a quick calorie- and protein-dense snack. We'll also jump into a small positivity segment and reset ourselves for the day.   Season four begins July 6th! I am really excited to kick off the next full season of Nikoli's Kitchen, and especially excited now that (with big thanks to Brendan of Unchefed) I feel like I've cracked the code on the food segments of the show. The show won't be changing substantially, but more than anything I want to welcome you to my table and sit down and eat these meals with you so I can describe them to you in the moment. Thank you so much for choosing Nikoli's Kitchen. Thank you so much for coming on this journey with me.   Featured Recipe for this Episode 2 c quick oats 1 c peanut butter 4 scoops chocolate protein powder 2 T honey 2 t dark chocolate cocoa powder 2 c Almond milk Combine all ingredients into a bowl. Microwave for 60 seconds. Mix until well combined. Scoop into 12 cupcake liners. Store in the fridge. 10 g protein and 222 calories per serving.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! I let out a massive ROAR with my boys on Epic Film Guys as we sat down to dissect/destroy Jurassic World: Dominion! https://epicfilmguys.podbean.com/e/efg-classic-jurassic-world-dominion-review/.   Credits Intro "Midnight in Carmel" and "Good Night Waltz" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!  

CW/TW: In this episode I talk about suicide and death. If you're struggling right now, I promise you, you're not alone. Please reach out and talk to someone today. In the United States, you can call the National Suicide Prevention Lifeline at 800-273-8255. If you're not in the U.S., there are resources in your country that can help you. Please don't ever give up, no matter what. You are not alone.  This month's patreon donation (with a match from me) was made to the American Foundation for Suicide Prevention. Learn more about AFSP and make a donation yourself at https://afsp.org/. The donation was made in Richard Nadolny's name. Richard was the narrator of the Oz 9 podcast which I am a huge fan of. Please check out the show and start listening today at https://oz-9.com/.   Welcome back everyone to the first Quick Bite in quite a long time! In this week's episode I'm finally getting a chance to tell you about this beautiful tomato zucchini salad I concepted months and months ago to pair with a crispy panko-crusted salmon dish. This one's super easy to throw together with not many ingredients, and it's super calorie-friendly too. Give it a try and thank you so much for listening!   Featured Recipe for this Episode 4 cloves of garlic, minced Fresh dill, chopped (optional) 1 T lemon juice 1 T cracked black pepper for salad 1 t salt for salad 1 T olive oil 2 c green zucchini, quartered 32 oz container of mozzarella pearls (optional) 2 c sweet cherry tomatoes, halved or quartered Preheat your oven to 400°. Place your zucchini in a large bowl and drizzle over your olive oil and add some salt and pepper- NOT the S&P you've reserved for the salad itself.  Roast them on an elevated rack on a baking tray in the center of the oven for 10-12 minutes. Place them on the top oven rack and turn the broiler on high. Broil until they start to blister and caramelize, then remove from the oven. Allow them to cool.  Chop your zucchini and tomatoes to be the same size as the mozzarella pearls, if you're using them. Keep your chopping consistent so your bite is consistent. Add the garlic, dill, lemon juice, salt, and pepper. Toss everything together until well-coated and serve immediately. Yield: 4 cups Calories per Serving: 102 per 1/2 cup- omitting the mozzarella from the recipe makes it only 32 per serving. Variations: Replace the dill with basil and drizzle a balsamic reduction over this for an elevated caprese-style salad. Replace the lemon and dill with lime and cilantro and add in a teaspoon of chili powder or cayenne pepper for a fresh salad with a little kick. Grill your zucchini instead!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Chase shows up to the show 15 mins late like Ron Burgandy then talks about his interesting weekend that was nearly cancelled.  Chase and Bill then tackle the events from Far East Throwddown, discuss is Matt Delugos got screwed and what we like most about this past weekends semifinal action. 

Hi everyone and welcome back to Nikoli's Kitchen! This week is your first mid-season episode, and though I fully intended it to be shorter, I just missed being on the mic so much and I had some things to get out. In the first half of the show I'll talk about being on a plateau and overwhelming myself too much, and then in the back half we talk about the glazed donuts I made live on the air during this year's Livestream for the Cure. A special thanks to all of my listeners and supporters for coming out and supporting the event! We smashed our goal once again and ended up raising over $23,000 for the Cancer Research Institute. From the bottom of my heart, thank you.   Featured Recipe for this Episode I followed the recipe pretty much to the letter from Bless This Mess for donuts, so I'll just link it here! https://www.blessthismessplease.com/pioneer-womans-glazed-donuts/ Donut Glaze 2 c powdered sugar 1 t vanilla 2 T heavy cream 2 T milk Combine all ingredients in a bowl and whisk together until combined (dribble in a bit more milk if this is too thick, it shouldn't be thick like batter but be a bit thinner). When the donuts are hot out of the oil, place in the glaze and then flip to coat it all over and then remove.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Etude for Dreamers" by Infinity Ripple. "Five Floors," "Returning Memories," and "Never Look Back" by Erasmus Talbot. "Glitz at the Ritz" by Jules Gaia.

Hello everyone and welcome back to Nikoli's Kitchen- the season three FINALE!! I can't believe we've come this far, and I'm so grateful to all of my amazing listeners for your support. This week on the show I'm talking about blackened fish tacos made with salmon and topped with a delicious pico de gallo... and reading a letter I've written to myself. Thank you all so much for your amazing support. Season 4 should kick off sometime in June, but stay tuned to the feed for plenty of quick bites and short episodes ahead of the premiere.    The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Blackening Seasoning: 2.5 lb Salmon (skin on), portioned 2 T smoked paprika 2 T dark brown sugar 2 T chili powder 1 T chipotle chili powder 2 T salt 2 T black pepper 2 T garlic powder Combine all ingredients in a large bowl and whisk together.  Liberally spread half of the seasoning over the flesh of the salmon. Grill at 375° skin-side down for 8-10 minutes or until your filets release easily from the grill. Flip the salmon over and remove the skin (it should come off very easily). Add the remainder of your seasoning. Grill for an additional 8-10 minutes. Flip again to blacken the seasoning, 1-2 minutes (your salmon should only need 20 minutes tops on the grill unless it is REALLY thick- mine was about 1" thick at its thickest part). Remove the salmon and allow it to rest. Tortillas: ~| This recipe is adapted from https://www.gimmesomeoven.com/homemade-corn-tortillas |~ 2 c corn flour (masa harina) 1-1/2 to 2 c hot water Zest of 2 limes 1 T chili powder 1 t salt Add your corn flour and sea salt to a large bowl and whisk to combine. Add 1 c of hot water and begin stirring together.  Dribble in additional water and stir until your dough comes together and forms a ball; it will have roughly the consistently of clay or play dough. Cover the bowl with a damp paper towel and rest for 10 minutes. Flatten your dough into a rough rectangle on your countertop about 1" thick. Using a knife or dough cutter, cut into 9 equal pieces and cover with a damp table cloth. Heat a cast iron skillet over mid-high heat. Roll out your dough between pieces of parchment paper, or use a tortilla press to press them out. Cook for 45-60 seconds per side in the skillet and remove from the heat.  Pico de Gallo: 1 large onion, finely diced 10 cloves of garlic, minced 1 c cilantro, chopped 6 roma tomatoes, finely diced Zest of 2 limes 2 T lime juice Salt and pepper to taste Build your tacos with romaine lettuce, topped with basmati rice (I made mine with coconut milk & water, zest of 2 limes, and 1/2 c chopped cilantro). Top that with the salmon and top that with pico de gallo. Serve with a lime wedge.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "When Worlds Collide," and "Within its Own Silent Shell" by Hampus Naeselius. "Take me With" by Trevor Kowalski. "Langholmen" by Gustav Lundgren.

Hello everyone and welcome back to another episode of Nikoli's Kitchen, with massive apologies for the delay in getting this into your ears- prep for the Livestream for the Cure has overwhelmed me of late. This week on the show, I talk about letting go of anger and trying to work to make the world a better place, and then I talk about the wins (and failures) I experienced trying to make angel food cake from scratch. Pro tip: Buy a tube pan. Thank you all so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   ~| In this week's episode I talk about my failures to make the recipe adapted from Cake by Courtney. I believe that was because I still followed the baking instructions for the tube pan instead of instructions more meant for loaf pans. The first time I made angel food cake was from a recipe adapted from https://www.chocolatemoosey.com/angel-food-cake-in-a-loaf-pan/. For the recipe listed below I tried to adapt the instructions from this recipe for loaf pans, which will yield a much better result. |~   Featured Recipe for this Episode ~| This recipe is largely based on the recipe from Cake by Courtney found at https://cakebycourtney.com/angel-food-cake/. |~ 1 c all-purpose flour & 2 T cornstarch OR 1 c + 2 T cake flour 1-3/4 c sugar 1/4 t salt 1-1/2 t cream of tartar zest of 3 lemons OR 2 oranges 13 egg whites Preheat oven to 325°. Combine 1 c of your sugar, the flour & cornstarch, and salt in a bowl and whisk to combine. Sift them through a mesh strainer four times. Add your egg whites to a large bowl or the bowl of a stand mixer. Whisk or beat the egg whites on mid-high. When they start to foam, add your cream of tartar and zest.  Slowly add the remaining 3/4 c of sugar while the egg whites continue to beat. Stop beating the egg whites when you reach soft peaks- they should form a peak as you pull the whisk/beaters out of the bowl, and then the peak will fall.  Sift your dry ingredients into the egg whites in four batches, folding them in gently between batches (literally JUST until mixed). Pour the batter into two ungreased 9x5" loaf pans and place them onto a large baking tray together. Bake for 45 to 55 minutes at 325° or until brown and no longer sticky on top. Don't open the oven until you're sure it's done. Make sure your batter is set by shaking the pans slightly to see if they still have a liquidy jiggle in the middle.  Remove from the oven and turn the loaf pans upside down and rest the handles on two things of equal height (I used cans of beans!) to allow air to cool the cake but so it doesn't collapse. Let it cool for an hour before removing from the pan to serve. Lemon Icing 1 c powdered sugar zest of 1 lemon 1 T lemon juice 1 T heavy cream yellow food coloring (for extra yellow hue) Combine all of the ingredients in a large bowl and whisk together vigorously until smooth.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Almost in F" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "The Way to the Sky" by Hampus Naeselius.

Hello one and all and welcome to a brand new Nikoli's Kitchen! This week, I take on Nashville Hot Chicken, something I never knew existed and I'm so thrilled to have found it! I also talk about some things that were stirred up on Twitter lately. How do you deal with detractors? Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Spice Rub 3 T salt 1-1/2 T smoked paprika 1 T onion powder 1 T garlic powder 2 T black pepper 2 t Turmeric 1 t ginger 2 t ground red cayenne pepper 1/4 t allspice Combine all ingredients in a bowl and whisk together. Reserve out 2 T, one for the marinade, one for the hot sauce mix- the rest goes into the dredge. Marinade 2 c buttermilk 1/4 c hot sauce 1 T spice rub 1 whole roasting chicken Combine all ingredents in a large bowl and whisk together. This was enough for 1 large roasting chicken, broken down into quarters (wings removed). Marinate for 24-48 hours. Dredge 1-1/2 c flour 1/2 c cornstarch Remaining Spice mix Combine all ingredients in a bowl and whisk together. Remove your chicken and place on a rack above a baking tray, allowing the excess marinade to drip off. Dredge the chicken in the flour mixture and return to the rack, allowing it to rest for 10 minutes. Dunk back in the buttermilk, then dredge again and return it to the rack, letting it rest another 10-15 minutes before frying. Making your chicken! Preheat your oven to 400°. Heat your oil to 375°. Fry your chicken for 5-7 minutes, or until the coating is a beautiful golden brown color. You may need to do this in batches. While your chicken is frying, clean the rack and baking tray you used during dredging, then line the tray with foil. Transfer the chicken to the baking tray and place into the oven for 25-35 minutes (this will highly depend on the size of your chicken, mine took about 35 minutes in the oven after frying). Remove the chicken from the oven and place on a paper towel-lined tray to rest. Hot oil mix 1 T spice mix 2 T brown sugar 1 T smoked paprika 1 t cayenne 1 T garlic powder 1 c oil from frying While your chicken is resting, prepare your hot oil mix. Combine all of the dry spices in a bowl and whisk together. Place them in a small skillet over mid heat and warm them for a few minutes, allowing them to release some of their oils. Remove from the heat. Add the 1 c oil from frying and mix together well.  Brush the oil over the finished chicken and serve.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Goodpods Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Breathe it in Deep," "Close to the Edge," "Where Heroes Come to Die," "The Way to the Sky," and "Deyja" by Hampus Naeselius.

Hello everyone and welcome to a brand new episode of Nikoli's Kitchen! Today we're resurrecting an old recipe from the RestauRant days as I give my almond flour berry pancake recipe a bit of an upgrade, and decided to pair it with a beautiful breakfast hash made with sausage, potatoes, and honeycrisp apples! Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Homemade Almond Berry Pancakes 1 c all-purpose flour 1 c almond flour 1/4 c powdered sugar 1 egg- separate the white and yolk 1/2 t vanilla 1-1/2 t baking powder 1/2 t salt 4 T butter, cut into cubes and softened to room temperature 1 cup preferred berries 1-1/2 c almond milk Sift together the dry ingredients into a large bowl. In a separate bowl, combine your egg yolk, berries, milk, and vanilla. Whip your egg whites with an electric mixer until they reach soft peaks. Mix your butter into your dry ingredients, so you get some crumbly bits and small bits of butter throughout the flour mixture. Mix your milk & berry mixture into the flour mixture JUST until combined- don't over-mix. Fold your egg whites into the batter just until combined. Pour your batter onto a heated non-stick skillet and cook for 3-4 minutes, flipping once when bubbles start coming up through the middle of the batter. Berry Compote 16 oz (1 lb) Preferred berries 1/4 c sugar 2 c water Combine ingredients in a saucepan and reduce by 2/3 over medium-high heat. You can strain the berry pulp out to truly make this syrup-like instead of a compote. 4 large russett potatoes, cubed 2 honeycrisp apples, cubed 2 shallots, diced 1 c preferred sausage, grilled and chopped 1 T fresh rosemary, finely chopped 1 T fresh sage, finely chopped 1/2 c white wine Eggs (as many as you want served over it) Wing Sauce (optional) Salt, pepper, nutmeg, cinnamon (to taste) ~| Remember when preparing your ingredients you want everything chopped uniformly! |~ Prepare your potatoes ahead of time and boil them in salt water until they are soft around the edges with just a bit of bite to the middle (you want them to be about half done).  Remove from the boiling water and rinse in cold water to stop them cooking and store until ready to use. Add a drizzle of your preferred oil/fat to a VERY large skillet over mid heat (seriously, this makes a lot). Add your shallots and begin cooking them, adding a sprinkle of salt to start sweating them down.  Once they get transulent and start to brown, add your white wine. Continue to cook until most of your liquid is gone. Add your sage and rosemary and stir, cooking for about a minute to bring out some of those oils.  Add more of the oil/fat you're using here and heat it, then add your potatoes. Season with salt and pepper and cook your potatoes until they are nicely browned on all sides. Add the apples and sausage, then season with nutmeg and cinnamon (a little of both goes a long way since it's a savory dish).  Toss everything together very well until everything is evenly distributed and coated. Continue cooking the hash until the apples have started to soften- I wanted the apples to still have a bit of bite to them, so I only let them cook halfway. Serve topped with a fried egg (or few) and a dollop of your favorite wing sauce.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Dewdrop Fantasy" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com!

Hi everyone and welcome back to a brand new Nikoli's Kitchen! This week I'm giving a swing at something I've never done in the name of Gai Yang Chicken, which is Thai BBQ chicken typically spatchcocked and cooked over coals in the streets of Thailand. Also this week, I continue on last week's thoughts about celebrating all of the little wins in your life, and how to continue to believe in yourself even when you fail or are set back. Thank you so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Gai Yang Marinade 1 whole chicken 2 T lemongrass, white part only, thinly sliced OR 1 T lemon zest & 1 T fresh ginger 1 t white pepper 1 t black pepper 10 cloves of garlic, roughly chopped 10 stalks of cilantro 1 shallot, roughly chopped 1 t coriander 2 T fish sauce 2 T palm sugar, roughly chopped 1 red chili, roughly chopped 2 T soy sauce 2 T dark soy sauce 1 t Turmeric 2 T vegetable oil Nam Jim Jaew (dipping sauce) 1 T cilantro, finely chopped 1 T lime juice 1 T toasted sticky rice, finely ground 1 T red pepper, finely diced 1 T fish sauce 2 T tamarind paste 2 T palm sugar, finely chopped 1 T hot water 1 T scallions, finely diced 1 T shallots, finely diced 1 t dark soy sauce ~| Note: I broke down a whole chicken for this and this was more than enough marinade for two split breasts and two leg quarters, including enough to baste it on the grill several times. If you're making more than four pieces or so of chicken, you may want to double the marinade recipe. |~ Break down your chicken into split breasts and leg quarters. Save your wings, the spine, and any other parts for future chicken stock.  Combine all of the marinade ingredients in a food processor and blend until combined. Pour the marinade over your chicken and marinate for up to 48 hours. Set up your charcoal grill so most of your coals are on half of it, creating a "warm" and a "cool" side where the chicken won't receive much direct heat on the "cool" side. Grill the chicken skin-side up on the cool side for 35-45 minutes (depends on the size of your chicken). Baste your chicken every 10-15 minutes with the leftover marinade (I had enough to do this twice). Flip the chicken over and place it skin-side down on the "warm" side for just a few minutes until the skin crisps up. Babysit the chicken at this phase- you don't want the skin to burn! Remove your chicken and let it rest; while it does, prepare your dipping sauce. For the Nam Jim Jaew, combine all of your ingredients into a bowl and stir. You want to make sure you get small cuts on everything so there aren't big chunks of anything. Serve in a small dipping cup with your chicken. My first attempt at this was served with basmati rice, made as directed replacing half of the water with coconut milk and adding 2 T cilantro and 2 T lime zest with some salt.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "The Sanctuary Within," "The Dust Settles," "Never Look Back," "To Witness in Silence," and "Returning Memories" by Erasmus Talbot.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! This week with episode 50 rolling around, I wanted to take the opportunity to celebrate by going back to the very first episode of the show and taking another look at the brownies I made. Instead of making them with red wine syrup and ganache, I made them with an Imperial stout and caramel! The results didn't turn out exactly how I wanted, but they still had great flavor. Also this week, I answer your questions and continue on the thread from last week's positivity segment, talking about self-awareness and celebrating the little things in life. Thank you all so much for listening and for your amazing support that has taken me to 50 episodes. Here's to the next 50 and beyond! Thank you so much for coming on this journey with me.   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode Brownies: 1 12-oz bottle of Imperial Stout 1/3 cup white sugar 2 sticks butter 10 oz chocolate (good quality chocolate/baking chocolate, get it as dark or semi-sweet as you like, minding the sugar) 2/3 cup dark brown sugar 2 t vanilla 5 large eggs 3/4 c flour 1 t salt Imperial Stout Caramel: 1 12-oz bottle of Imperial Stout 1 c white sugar 6 T unsalted butter 1/2 c heavy cream 1 t salt ~| Original caramel recipe is from https://sallysbakingaddiction.com/homemade-salted-caramel-recipe/ |~ Brownie Directions: Preheat oven to 350°. Add beer and white sugar to a large saucepan and cook, over medium heat, until the liquid is mostly gone- you'll notice a distinctive change in the liquid state from a simmer to a foaming or frothing as the liquid evaporates. Stir this and don't let it burn.  Remove from heat and let it cool.  Add two sticks of butter (1 cup) and the chocolate to a large glass or metal bowl. Fill a saucepan with 2 inches of water. Place bowl over top of the saucepan and turn it to high; the steam from the boiling water will melt the chocolate and butter. Stir frequently to combine. Remove from heat once melted and allow to cool (it should just be warm to the touch, then you're ready). Once this is cooled and your beer syrup is cooled, add it into your chocolate mix. Add brown sugar, salt, and vanilla and stir to combine.  Add one egg at a time, stirring until it is incorporated. Note- if you want to whisk these in quite a bit you're going to add a lot of air that will make your brownies more on the cake-y side. If this is something you like, by all means, whisk each egg as it goes in. Sift 3/4 c flour into the bowl and stir together just until it is incorporated.  Grease or spray a 9x13" or an 8x8" baking dish. Your brownies will obviously come out thicker in the 8x8" pan and not being as thin you won't get that kind of "crunchy" brownie edge like you do with a thinner 9x13" brownie.  Spread batter out into the baking dish and bake for 25-30 minutes (9x13") or 30-40 minutes (8x8"). This depends largely on what consistency you want. To get them rich and fudge-y in the middle you want a fork/toothpick inserted into the center to come out with brownie on it, but it shouldn't be liquidy or drip off it.  Remove and allow to cool. Caramel Directions: Add your beer and sugar to a large saucepan and cook over medium heat until the liquid is mostly gone (you can follow the same process as for the brownies- you can also make both at the same time in the same pot and then split it into the brownies and caramel).  Once your beer syrup is reduced, immediately stir in the butter until melted and combined. After the butter has melted and combined with your beer syrup, cook for 1 minute without stirring (I covered it during this stage as well to wash down the sides of the pot, so as to avoid crystallization).  Very slowly stir in the heavy cream- the mixture will rapidly bubble when added.  After all the heavy cream has been added, stop stirring and allow to boil for 1 minute (I also covered it during this stage). Remove from the heat and add the salt, stirring to combine. Allow to cool before use.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Deep Relaxation" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "At Dawn," "Cessura," "Gray," and "Progress" by Ever So Blue. "Leverage" by Infinity Ripple.

Hello everyone and welcome back to another brand new episode of Nikoli's Kitchen! In this week's episode I talk about making changes- and how we sometimes convince ourselves that we've made a change just by talking about it, when we really need to put those words into actions. On the back half of the show, I talk about making spinach lasagna because it randomly popped up as a basket ingredient on Chopped! Thank you all so much for listening!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com. All this month, Podchaser is donating 25 cents per review to the World Central Kitchen to help feed refugees from Ukraine. Please follow Nikoli's Kitchen on Podchaser at https://www.podchaser.com/users/nikoliskitchen and leave a 5-star review for the show and my episodes. Best of all, for every comment or review I reply to, the donation is doubled! Please help support my show and at the same time help feed people in need.    Featured Recipe for this Episode 4 c shredded mozzarella cheese 1 c freshly shredded parmesan cheese 32 oz ricotta cheese (whole milk) Zest of 3 lemons 2 c baby spinach 2 c fresh basil 2 eggs 1 t salt 1 t cracked black pepper 4 T clarified butter 4 T all-purpose flour 2 c whole milk 1 c sweet onions, finely diced 20 cloves of garlic, crushed 1 t Salt 1 t white pepper Allspice, nutmeg, and paprika to taste 12 homemade pasta sheets, 9" x 5" 1 c freshly-shredded parmesan cheese 1 c fresh mozzarella cheese, thinly sliced Prepare your filling by combining the ricotta cheese, lemon zest, and eggs in a large bowl. Whip them together with an electric mixer until smooth. Add your 4 c shredded mozzarella, 1 c parmesan, baby spinach, fresh basil, salt, and pepper into the bowl. Mix until well-combined and place in the fridge until it's time to build your lasagna. Melt your clarified butter in a large saucepan over medium heat. Add your diced onion and cook for 7-10 minutes or until mostly softened. Add some salt to help sweat them out. I let them cook until they had just a little bite left to them. Add your garlic and stir well. Cook for an additional minute to perfume. Add your flour and stir well; this will turn into your roux. Continue stirring until well-combined and cook for a minute or two to cook out the taste of the flour. Add your whole milk and seasonings/spices. Bring back to a simmer; this will thicken into a béchamel quite easily.  Add additional seasonings to taste. Preheat your oven to 350°. Spread a layer of béchamel over the bottom of a 9x13" baking dish. Layer your fresh pasta over the béchamel. I did this straight from my pasta roller right into the pan; mine can only do sheets between 4" or 5" wide, so I did three strips each layer about 9" long, the same as the width of the pan. Layer 1/3 of your spinach ricotta mixture over the pasta. Add another layer of béchamel. Repeat this another 2x with layers of your fresh pasta and the ricotta mixture. Top with a final layer of pasta. Pour the remaining béchamel over the top of your final pasta layer. Top the lasagna with the freshly-shredded parmesan and the mozzarella. Add any additional seasonings atop this. Bake the lasagna covered for 40 minutes.  Remove the cover and bake uncovered for another 10 minutes. Turn the broiler on high and just let the cheese brown on top.  Remove and rest for 10-15 minutes before cutting into it. Cut and serve!   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Concentration" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Live a Little" by Francis Wells.

Hi everyone and welcome back to Nikoli's Kitchen! This week on the show I remember "the Bad Guy," Scott Hall, who passed away recently... and I reflected on his struggles some years back that I found at a critical point in my own life and my own struggle. In the back half of the show I talk about the General Tso's Chicken I made, which despite a couple missteps when I was preparing the dish live, turned out absolutely amazing. Make sure you hit the link for my Twitch channel down below so you don't miss when I make these dishes LIVE!   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode (Updated 03/29/2022) Sauce: 1/2 c chicken stock 1/2 c vegetable stock 1/2 c reduced sodium soy sauce 1/2 c hoisin sauce 3 T fresh ginger, minced 4 T fresh garlic, minced 2 T hot red peppers, chopped 1/2 c rice vinegar 3 T dark brown sugar 2 T tomato paste 1-1/2 t sesame oil Slurry:  2 t cornstarch 1/4 c cold water  Batter: 2/3 c AP flour 1-1/3 c rice flour 2/3 c corn starch 1-1/2 c water, more to desired consistency 4 lbs chicken thighs, cut into 1-inch pieces Oil for deep frying Deep frying thermometer Basmati rice, prepared as directed 2 T hot red peppers, chopped 4 T scallions, chopped Begin by adding your sauce ingredients except for the sesame oil to a large saucepan/pot and bringing them to a simmer over mid heat. Let the sauce simmer for 5-7 minutes, stirring regularly. Add half of your sesame oil, and more to taste- a little goes a long way. Use an immersion blender to blend it down into a sauce (you can also transfer it to a normal blender). Stir your cold water and cornstarch together in a small bowl to form a slurry, then add it to the saucepan. Stir the sauce together; it will thicken up with the addition of the slurry. Cook for an additional minute or two to cook out the cornstarch flavor. Remove from the heat and set aside. When you're ready to start cooking, place a large Dutch oven or stock pot on the stove and add your oil.  Add your deep fry thermometer on the side of the pot if you have one.  Turn on mid-high and begin heating the oil.  Combine your flours and cornstarch together in a bowl and whisk until combined. Add your water in, stirring constantly until this has a nice, thick, batter-like consistency (it should be thicker than waffle batter but still runny; it shouldn't form a super thick layer on your chicken). Add your chicken to the bowl.  Stir until well-combined and the chicken is well-coated (the batter should be thick it will not have an issue).  Once your oil hits 350° or once a drop of batter dropped in pops back to the surface and floats after 1-2 seconds, it is ready.  Add your chicken in batches (I did four), cooking it for about 2-3 minutes, being sure to break up any chicken that is clumped together (add it a piece at a time to save yourself the trouble of unsticking them later).  Remove the chicken and rest. Heat your oil to 375°. Add the chicken back to your oil and cook for another 2-3 minutes or until it is a very crispy golden brown- I had to do this in two batches. Remove the oil from the heat and place your chicken on a paper towel-lined platter or a drying rack to rest. Return the saucepan with your sauce to the heat and heat to mid.  Once it starts simmering around the edges, add your chicken and toss to coat all over in the sauce.  Add the chopped scallions and red peppers and toss it with the chicken coated in sauce. Serve the chicken over basmati rice.    Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. "Ali" by Lucas King. Find this and more amazing music by Lucas and subscribe to him on YouTube by visiting https://www.youtube.com/user/LucasKingPiano! Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing: "Days of Hope," "Where Heroes Come to Die," and "The Way to the Sky" by Hampus Naeselius. "Think Forward" by Martin Landstrom.

Hello everyone and welcome back to another episode of Nikoli's Kitchen! In this week's episode, I share some life advice from a young woman who died at the age of 27 from cancer, and talk about my experience working with 18-month-old phyllo dough. Note: for the recipe breakdown below I included options to omit the phyllo dough and use a graham cracker crust instead. Thank you all so much for listening!   The post I read in this episode was made by a young woman named Holly Butcher, who died in January 2018 at just 27 years old from a rare form of cancer. The version her letter is edited for this episode, but you can read it in its entirety here. The phyllo flatbread with tomato and ricotta mentioned in this episode is based on this recipe from The Spruce Eats.   The 6th Annual Livestream for the Cure will take place from May 19th - May 21st, as we work with content creators and podcast partners around the world to raise $20,000 for the Cancer Research Institute. This is our sixth year, and over the past five we've raised over $50,000. Please help us add to that total and help us spread the word by sharing promos for the event and information leading up to it. Learn more by visiting livestreamforthecure.com.   Featured Recipe for this Episode Graham Cracker Crumble- ~| Note that you can either use this as a topping for the key lime pies in the phyllo cups, or ditch the phyllo cups altogether and make a graham cracker crust with this instead. If you go the latter route, prepare it as directed and make sure you press the crust into your muffin tin and bake for the amount of time noted below before topping it with key lime filling. Then, just continue as normal. I'll also note I'd either make sure to use paper liners for your muffin tin or use silicone cupcake molds. |~  2 c graham crackers, crushed 2 T brown sugar 1/2 t nutmeg 1/2 t allspice 1/4 t cinnamon 1/2 t vanilla Finishing salt 4 T butter, melted Preheat the oven to 350°. Place your graham crackers in a large ziploc bag and crush them with a rolling pin until they are mostly reduced to crumbs (go to your desired texture here- I like a couple chunks leftover in my crumble). Pour over your melted butter and add brown sugar, nutmeg, allspice, cinnamon, and vanilla. Stir to combine. Place a sheet of parchment paper over a baking tray. Spread your crumble in an even layer and bake at 350° for 8-10 minutes. Remove from the oven and add a LIGHT sprinkle of finishing salt (not the "Nick" amount of way too much- a pinch or two'll do ya). Set aside to cool. Mini Phyllo Cups- 5 sheets frozen phyllo dough, thawed 1/3 c melted butter Preheat the oven to 375°. Unfold your phyllo dough sheets. Transfer them to a baking tray large enough to fit them, and keep them covered with wax paper, then a wet towel, to keep them from drying out (the wax paper is to keep them from getting wet and sealing them, the wet towel is just for weight to not allow air in- do NOT put the wet towel on the phyllo dough). Place a sheet on a large cutting board or work surface. Brush the sheet with a thin layer of unsalted butter. Add another sheet on top and repeat this process until you've layered five sheets of phyllo dough. Cut the dough into twelve equally-sized squares.  Using a brush or your finger, take a muffin pan and coat the inside of the muffin cups with a little butter. Press the phyllo dough squares into your muffin cups in the center to make sure you've got enough dough going up the sides. I trimmed the edges that popped up out of the cups because I didn't want them to burn. Using a toothpick, poke a hole in the center to allow steam to escape. Bake at 375° for 8-10 minutes and remove, and set aside.  Key Lime Pie Filling- 1/2 c key lime juice Zest of 8 key limes & 2 limes 14 oz can sweetened condensed milk 1/4 c heavy cream 4 egg yolks 2 T softened 1/3 fat cream cheese Bump your oven down to 350°. Whisk together egg yolks, sweetened condensed milk, cream cheese, and heavy cream until smooth. Add key lime juice and half of the zest and stir to combine. Pour into phyllo cups and bake at 350° for 12-15 minutes, or until custard is set.  Remove from the oven and top with your graham cracker crumble (if desired), the remaining zest, and your meringue. Meringue- 4 egg whites 4 T sugar 1 t cream of tartar Dash of salt Beat egg whites on mid-high until soft peaks form. Add combo of sugar, tartar, and salt (I deliberately used less sugar in the meringue knowing the filling would also be sweet; adjust this to your tastes). Spoon onto hot phyllo cups, covering every gap to the edge of the dough. Bake 10-12 minutes or until meringue is browned. Yield: 12 mini phyllo key lime pies. Calories/Serving: 340 calories per pie with graham crackers and phyllo. 240 calories per pie if you omit the graham cracker crumble. 275 calories per pie if you replace the phyllo with a graham cracker crust as prepared here.   Important Links (All links open in a new window) Main Website Subscribe on Patreon! Livestream for the Cure Join my Discord Community! Podcast RSS Feed Like my Facebook Page! Follow me on Twitter! Follow me on Instagram! Join my Facebook Group! Subscribe to my YouTube Channel! Follow me on Twitch!   Listen on Apple Podcasts Spotify Google Podcasts Pandora TuneIn Radio iHeart Radio Spreaker PlayerFM Stitcher Podchaser   Guest Appearances I was honored to sit down with Ashlee of the Rabbit Ears TV Podcast again to talk about all things Big Little Lies! Check it out at https://www.netflixnswill.com/rabbitears/2021/8/31/big-little-lies. I had the amazing opportunity to sit down with Em of Verbal Diorama to talk about Anchorman: The Legend of Ron Burgandy and we had a blast. Please tune in at https://www.verbaldiorama.com/episode/anchorman-the-legend-of-ron-burgundy! It was amazing to go back home again and sit down with Justin and LoySauce to review Spider-Man: No Way Home! Tune in to this very NSFW episode at https://epicfilmguys.podbean.com/e/efg-classic-nick-loysauce-return-for-spider-man-no-way-home-review/! I headed back to Epic Film Guys again and joined Justin and the SAUCE for a review of Matt Reeves' The Batman! Check out the review at https://epicfilmguys.podbean.com/e/efg-classic-the-batman-review-special-edition/!   Credits Intro "Midnight in Carmel" by Wendy Marcini. Licensed from Epidemic Sound. Check out her amazing music at https://open.spotify.com/artist/4CaTfk4pRkpA8A9gXamYg2. Outro "The Climb" from Music for Makers. Sign up and get a royalty-free song delivered to your inbox every Monday at www.musicformakers.com! Other music in this episode licensed from Epidemic Sound. Learn more and sign up for a free trial with access to thousands of songs at https://www.epidemicsound.com/. Track Listing:  "Good Night Waltz" by Wendy Marcini. "Godspeed Nebulae" by Rand Aldo. "The Way to the Sky" by Hampus Naeselius. "True Projection," and "Motionless" by Alan Ellis.

Join Dylan and I as we discuss the final installment of our Legend trilogy. --- Send in a voice message: https://podcasters.spotify.com/pod/show/afterthecreditstj/message Support this podcast: https://podcasters.spotify.com/pod/show/afterthecreditstj/support

Lone SurvivorWelcome to The Guys Review, where we review media, products and experiences. **READ APPLE REVIEWS/Fan Mail**NONE... remind people about the referral for $100Interactions on FB/insta/twitter... Would anyone be interested in a twitter DM group or fb chat group? Lone SurvivorBased on the book by the same name by Marcus LuttrellDirected by: Peter Berg (Also directed Colateral, with Tom Cruise, Battleship, Friday Night Lights, and Handcock)Starring: Mark Wahlberg, Dan Bilzerian, Taylor Kitsch, Emile Hirsh, Ben Foster, Alexander LudwigReleased December 25, 2013Budget: $40M ($45.9M in 2021)Box Office: $154.8M worldwide ($177.5M 2021), $125.1M Domestically, $29.7M Internationally-Became the highest-grossing film among recent "post-9/11 war films"Ratings:   IMDb 7.5/10 Rotten Tomates 75%Metacritic 60% Google Users 91%It gathered a smattering of award nominations, including 2 academy award nods for Best Sound Editing, and Best Sound Mixing, but didn't win either. It did, however, win 2013 Las Vegas Film Critics Society Awards, for Best Action Film. It also won Critics' Choice Awards for Best Action Film and Mark Wahlberg won, Best Actor in an Action Movie. Plot:Divers being pulled out of the water, asked questions. We watch men training, probably to become seals. Men working together, needing medical help, trainers training, some guys ringing the bell and leaving. Finally they're shown graduating, stating how they're brothers singing silent night. Based on a true story. A helicopter flies over a large basin, Mark Wahlbergs Marcus Luttrell bloody and being worked on. The black hawk lands at an air base, with a voice over about survival and pushing ourselves into dark corners. He speaks of fights as they work to revive him and a quick cut to three days earlier. Barracks living is shown, pictures, drawings, family, siblings, a picture of Ron Burgandy. Michael gets an email about a wedding present, a horse, so he goes to Luttrell for advice. After making sure the rest of the squad is up, a morning run. Axelson is messaging a woman, as the others run. Murphy wins by one second, a discussion of punishment and they decide to shave Dietzs head. Shane is anxious to go on an op. They're briefing about getting their targets, Shah, and waypoints named after beers. It flashes back and forth between briefing and the Afghans taking a man they think they helped Americans, and behead him. They finish the briefing with a lot of moving parts. The team is eating as Deitz tries to get help choosing a color with his wife/girlfriend. Patton enters into newbie intro: and does a hilarious dance routine. As they vote to push him through, he has to recite a SEAL shanty, as they are also shown preparing for the op. As he finishes, they're in the choppers heading towards the op. S:
-Right off the bat... I love the camaraderie with these guys. The whole head shaving thing, the back and forth, "You are Mike Murphy"... Thats history. Legend even.-I like pacing of the story, already. It pulls you in, makes you feel part of the fun side and the "military" side.-Love the SEAL shanty The SEALS deploy down the rope and take positons. They confirm comms check, and move out from Budweiser. They hit Miller. Corona. Heineken. They're on a mountaintop, setting position, and their last way point, malt liquor. As they settle in, their AC130 cover departs. They move to phase 2 of the op, move to another positon to dig in and see the village better. They settle in and ID their target. Rick James, Bitch. Though they don't have comms, Deitz is to fall back and make it work, they're too exposed to take the shot where they were. Luttrell and Murphy discuss the Arabic horse, again. Axe is taking photos, drawing of the village. They rest. As they rest, Deitz hears a bells, and goats moving near them. It wakes the others. Then the shepherds appear and move though them... eventually they step on Luttrell. They come out and take them. They find a radio on one of them. They don't have coms and they're struggling on what to do. They decide to use an unsecured-satellite phone as Murphy calls it a cursed OP. Patton answers the phone, and asks for the skipper, so he goes to get him. But they lose the connection before they can speak. Murphy suggest 3 options, let them go, tie them up and go, eliminate them. They argue that if they let them go, Shah will leave too, but Luttrell doesn't want to kill them. Axe argues that Shah killed 20 marines last week, and its their job to stop him. They argue and Murphy finally comes up with a plan that the OP is compromised, they're going to release them and head up the mountain to get comms. They release them, and one kids starts heading down in a hurry, they start to move to the mountain top. As they move, Luttrell keeps looking back. The boy is shown quickly moving down the mountain, while the SEALS are shown slowly climbing up. They get to a false summit, and still can't get comms. Axe tells them this is a bad spot. Kristensen calls his commanding officer, but doesn't receive help. Axe sees movement, and you can start to hear voices. They shoulder and search, but nothing concrete. Murphy goes too recon, and sees about 20 dudes on the ridge above him. Goes back and tells Axe he's about to get contacted. They prepare for a fight. Luttrell sees the first one, and takes the shot.  S:-Just their ragged breathing makes me nervous.-They seem to have a lot of low/angled shots... keeps it grounded/real.-I like the use of slow motion showing them going up the mountain and the kid running down. Luttrell sees the first one, and takes the shot. They're engaged, and move through the woods, taking down targets. Deitzs is shot in the hand, then Axe in the shoulder. One jumps on Axe, who he fights off, and kills. The taliban opens up with a belt fed gun, right as Luttrell says left is good, it's not, they push right and stay low. Axe moves and is hit in the leg, Lutrell is hit in the back/butt area. They're taking random bullets, foot, arm, they keep falling back. They jump off a cliff and violently roll down a hill as they're spot was hit with an RPG. They gather themselves, and check themselves. Murphy is shot in the foot, Deitz takes another to the shoulder. Deitz falls and Luttrell drags him. They recoup in some rocks, Luttrell shoves mud in Deitz leg. Murphy packs mud in his stomach. Deitz starts to lose it. The taliban move in and they move down more and jump off another cliff, and another violent roll down, but Luttrell dropped Deitz above. He's shown staring at Shah. They discuss how they can get Deitz, and how they can take the taliban on flat ground. The locals are going though all of Deitzs pockets, curiously. The remaining SEALS resolve to go back up and get him. One of the taliban pulls the colors swatch Deitz was looking at earlier, crumples it and throws it away. Murphy says he's going to make the satellite call, and motions towards a wide open rock, which Luttrell protests against. Murphy gives Luttrell his extra mags, they talk, and he tells him he's never out of the fight. He starts to move right to the rock as Axe and Luttrell cover him. Murphy makes it to the rock, bullets flying around him, and he calls the base for air support. He's peppered with bullets as Deitz looks at the crumbled paper, Murphy stands and is shot in the back several times, and falls. Deitz stares at the paper and his eyes shut, Murphy slumps. S:-Why doesn't Deitz have a silencer?-They're getting hit with 7.62 think it would do a bit more damage compared to their 556.-Jesus, the terror these guys must've felt, just trying to survive.-The tumbles down the mountains. All the sounds of the bullets whizzing and hitting off stuff, no wonder they were nominated for an academy award. Should've won. Damn.-My god, the way they just go over Deitz... picking through his stuff.-My God that was fucking emotional As the other team is about to head to help, they're grounded since there aren't apaches for cover. Axe and Luttrell regroup, and they discuss their situation. The attack continues. Kristensen in the chinook hears the apaches aren't coming and ask the pilots to get them on the ground. Axe and Luttrell are separated, but they see the chinooks and scream in happiness. Patton is about to be the first one out and he's overjoyed... When an RPG is launched, and hits the chinook, and it crashes. The second one pulls out without deploying help under heavy fire. They watch it leave and sink. Axe takes two more shots, is wheezing, and can't stand. He's surrounded and only has his pistol. He crawls to a tree, shooting until it locks back, he breathes a few final breaths, and watches a taliban shoot at him, until one gets him in the head. His head drops, then drops his pistol. Luttrell is looking for Axe, and tumbles down the mountain. He hides as the apaches check the area, but since they see no movement, and they are low on fuel, they head back to base. It fades to a sunset as Luttrell realizes he's on his own. He comes to, and starts to self asses. He pushes a compound fracture back into his shin. He then gets up and starts to walk. He finally comes across a creek and dives in. He comes up and there are men watching him, he threatens them with a grenade, but they seems friendly. When they hear shouting coming from the hills, the man gestures to help him. They pull him out and carry him to a village. Everyone is staring. In the house, the man shows him on a map where they are, while another man seems angry and is shouting. Luttrell pulls the grenade again, asking if he's taliban, they arguing back and forth. The second man leaves, and Lutrell gives him a map to take to the American base. A man sets out on foot. Men are going through the forrest looking for him; they arrive in the village and find Luttrell. They start to drag him to the same log used to cut a mans head off earlier...As he raises the machete to cut his head off, a gun fires and it's the man that helped aiming at the taliban. He says the American is his guest, and for them to leave. He asks if he will die for an American? Threatening him. He threatens they'll all be slaughtered, as the villagers with AKs watch them leave. He asks the boy for a knife, but the boy brings a goose. The man gets it for him. He uses it to get the shrapnel out of his leg, then passing out. They clean and clothe him. -I realize some of this is dramatized. BUT, my God. Just the unwillingness to give up.-Walking with a compound fracture to your shin... That's got to be impossible, right?-Again, the fear of being brought to that village, no one speaks english.-My god, recognizing that log and the blood on it...-Talk about tough as fuck, taking out that shrapnel with just the knife? The villagers are milling about and seem nervous. The taliban is showing in the woods gearing up, and the villagers wait. They wake him, bring him some water and food. As they talk, the attack begins, the room exploding. Luttrells letter has arrived to the base, and they send the calvary. Luttrell and the friend move, and they're separated, they find Luttrell, and the friend finds one of the leaders, struggles with him, and shoots him. Luttrell is getting beat, and choked, then the boy brings him the knife, which he uses to kill the guy. As the taliban begins to enter the town, the apaches, and AC130s show up, and drive them back. Ground forces move in, red smoke is popped, and they blackhawk lands. They search building to building, they find him and confirm it's him, and take him out. He wants the friend to come, but they don't let him. He thanks them, hugs the boy, and they go. We're basically back to the beginning of the movie, the voice over mentions multiple gunshot wounds. Wahlberg voice overs about brave men fighting and dying, building a reputation he has to uphold. But he died up on that mountain. That a part of him will be on that mountain that died with his brothers. But that part survived, and that no matter what, you're never out of the fight. His heartbeat starts, and it fades to black. Text appears: Dedicated to the men of Operation Red Wings, pictures of the real seal team, and the men who died, which we'll repeat after this.TEXT:The Afghan villagers who proctected Marcus did so out of duty to their 2,000 year old code of honor, known as (PASH-TUN-WALI) Pashtunwali.It requires a tribe to undertake the responsibility fo safeguarding an individual against his enemies and protecting him at all costsThese brave men and women still thrive in the harsh mountains of Afghanistan and their fight against the taliban continues... It ends with a picture of Marcus Luttrell and Mohammad Gulab in 2010, laughing and huging. Fallen soldiers:S-Chris J. ScherkenbachC-Michael L. RussellT-Stephen C. ReichT-Marcus V. MurallesS-Kip A. JacobyC-Corey J. GoodnatureT-Shamus O. GoareT-Jeffrey S. TaylorS-Michael M. McGreevy JrC-Jeffery A. LucasT-Erik S. KristensenT-Jacques J. FontanS-Danny P. DietzC-James SuhT-Daniel R. HealyT-Eric S. PattonS-Matthew G. AxelsonC-Michael P. Murphy -It's kinda weird to think about the fear of the taliban now, seems so long ago.-Again, I know dramatized, but I want to know more about the friend and boy, if they're real. Luttrell sees the first one, and takes the shot. WP: https://theguysreview.simplecast.com/EM: theguysreviewpod@gmail.comIG: @TheGuysReviewPodTwitter: @The_GuysReviewFB: https://facebook.com/TheGuysReviewPod/

A satirical look at the current state of affairs of a once-proud service to our country - the media's sad decline.

Xavier and I review all but one of the Bulleit expressions we review the 95 Rye The Bourobon, the Blended Select 100 proof Bourbon and the Barrel Strength 119 proof Bourbon!  See how we rated them in the 35th edition of the Scotchy Bourbon Boys we love you Ron Burgandy!  Support the show (https://www.patreon.com/scotchybourbonboys)

Episode 171This was a light week for everything! 1 interesting trailer for the Addam's Family movie that left a sour taste in the stud's mouths, a weak box office, sparse gaming news, and a hectic week that left little time to get a review together. Facing these long odds the studs put together another excellent show featuring many entertaining stories and asides, interesting conversations, and a look back at the 15th anniversary of one of the defining comedies of this generation Anchorman: The Legend of Ron Burgandy. The Studs bring their own comedy A-game this week while giving a salute to the greatest comedy of its decade  you won't want to miss itVisit Saturnstuds.com for links to all of your Saturn Studs side projects, social media, and more. Join the Saturn Studs discord server at https://discord.gg/kgdnhJd. Follow @StudsSaturn on twitter or visit facebook.com/saturnstuds to stay up to date on the latest news episode releases and the quote of the week from each show.

In this week's edition of the pod, Jeremy and Nathan talk about the amazing Rams and Chiefs, rank their top 5 quarterbacks of the fantasy football era, react to this week's waiver wire, do a deep dive into the I'm Ron Burgandy? division, and take their final shots at the Bottom of the Barrel Podcasters. 

How do you get to sit down at the table with massive companies and land a major contract? What about getting a contract and setting up a partnership that will be massively beneficial to you? Rocky Romanella is the former president of retail operations in the US for UPS … which I don't know if you've heard or not, just like Ron Burgandy … is kind of a big deal. He's also the former CEO of Unitek and, more recently, is an author, keynote speaker, and founder of 3Sixty Management services.Quite simply, he's a highly successful, battle-tested leader who believes in the respectful and thoughtful treatment of everyone he works with.In our interview, I ask Rocky:– What are the actionable steps a tiny company can take in order to collaborate or land a contract with a massive company like UPS?– How do you acquire and use mentor's in an effective way.– What would Rocky think about and spend his time and energy on if he were just a young buck today starting out but still had his leadership and business knowledge?– What books does he find himself re-reading on leadership?– And much, much more!To listen to this episode of "The Process with Brad Wilson" podcast, click that download or play button now.Join my email newsletter at: http://www.MentallyInvincible.com/TheProcessFollow @the_process_podcast on InstagramReach out to me directly at brad@mentallyinvincible.com

The Biggest is helping to present a new bboy based series from our friend and former guest Brysen "JustBe" Angeles along with The Beacon Studio. Check out the trailer for the first episode of "BOOGIE PICKERS".     FULL EPISODE AVAILABLE HERE: https://youtu.be/cwym63HzQ1Y   Major corporate sponsorship is real in today's Bboy Bgirl community. Big brands like RedBull and Monster Energy are putting money behind breaking events, bboy teams and even breakin schools. How does this effect our community and culture and what does this mean for future generations of bboys and bgirls? See what this group of well respected Seattle BBoys have to say about this and other things.   Discussion points - Keeping the integrity of the culture • Protecting yourself as a professional dancer • Judging Breaking competitions • Contributing to the dance • Undisputed World Bboy Masters.   Guests: Juse Boogy/Marcus Garrison, Fever Won, Free/Alfredo, Mozes/Lateef Sale 'em, Orb/Dufon Smith, Brysen Angeles   Features: Thias Lopez, Bboy Neguin, Profo Won, BBoy Ark/ Jeff Wong, Victor Montalvo, Vero, Oleksandr Lussy Gatyn-lozynskyi, Bboy Vero, @BBOY ISSEI, Oleg Kuzya Kuznietsov, Onel Chris Ntentis, Spin - Soul Mavericks, Dr. Hill skills, BBOY IVAN, BBOY STORM, BBOY FLOMASTER, Bboy Moy, RoxRite Official, Bboy Bojin, Dj Lean Rock, Tone, Ken Ny, Thomas Oragami, Jerome Skee Aparis, Ron Burgandy, Massive Monkees, Circle of Fire, SoulShifters,BOSS crew.... BBOY Wicket BEATS (credits)