Podcasts about scallions

On this episode of The Common, Boston Globe Climate Reporter Erin Douglas joins the show to discuss how many Boston neighborhoods are built on artificial land, putting them at risk of flooding due climate change. Then, Team Common takes over the WBUR kitchen with senior correspondent Deborah Becker. ____ If you listen to WBUR, you are probably familiar with Deb Becker's voice. You might have heard any number of her reports as a senior correspondent on issues like mental health, addiction and the criminal legal system. Or, maybe you're more familiar with her as a host on many WBUR Programs. But, we learned when she has some time away from her work Deb loves to cook. So, a little while back, Team Common took over the WBUR kitchen so Deb could show us how to make one of her signature summer side dishes, while also dishing about her love of food, and her long journalism career. ____ Deborah Becker's vegan summer orzo salad Ingredients: Fresh cherry tomatoes, halved Cucumbers, peeled, seeds removed and diced Scallions, roughly chopped One jar pitted calamari olives One can of garbanzo beans Fresh basil and parsley, chopped (lots of it!) A good olive oil Balsamic vinegar 1/2 teaspoon sugar Orzo Salt and pepper to season Instructions Bring a pot of water to boil, season boiling water with salt. Add orzo. While orzo cooks, prepare vegetables and herbs, combine in a large bowl. When orzo is cooked, strain and rinse under cold water until cooled. Coat lightly with olive oil to keep pasta from sticking together. Combine balsamic, olive oil and sugar in a small bowl to create a dressing Combine strained and cooled orzo with vegetables in bowl. Mix together with dressing and season with and salt and pepper to taste. Enjoy! Greater Boston's weekly podcast where news and culture meet.

Rock legends Kevin Martin of Candlebox and Brett Scallions formerly of Fuel join the X5 Podcast this week. Kevin dives into his final farewell tour with Candlebox, his new bourbon venture, and a few secrets about some of the most iconic Candlebox songs. Brett shares his experiences of life on the road and updates on his latest projects. The longtime friends reminisce about Woodstock '94, tour memories, and a hilarious run-in with David Lee Roth.

X5 Podcast welcomes Former Fuel frontman Brett Scallions! Brett delves into his journey with Fuel, his latest ventures including RadioBot and World Fire Brigade, and the influence of old school country and blues in his new music. We also explore his touring and recording experiences, personal stories about haunted locations, and his future plans in the evolving music industry. Get ready for a captivating conversation filled with music, stories, and insights from Brett's illustrious career.

Having a love for the sport of golf has become more and more popular over the past five years, but excelling in the sport is still a rarity. Dyllan Dominguez and Trey Scallions have developed their passion for the sport into a competitive skill they use to top the leaderboards. They joined us for the latest podcast to discuss the dos and don'ts of golf, tips for beginners, funny stories, and much more. Sponsored by Lucky Bull Grill Produced by Gonzales Media Services #golf #golftips #podcast #scratchgolf #newmexico #golfcourse

In episode 17 of season 8 (?) we talk the national championship, how long the national championship will be with Michigan before it’s vacated (or if it will be), where Harbaugh will coach in the NFL, etc. We talk about the pickems, questions from listeners, etc. We hope you enjoy. Please subscribe, rate, and review … Continue reading "S8E17 – Connor Scallions Final Chapter"

Brett Scallions, former lead singer of Fuel, joins Ralph Sutton and James Mattern and they discuss Brett Scallions' cool kid names, voice over work, Brett Scallions first appearance on The SDR Show 9 years ago, getting to see Elvis Presley in concert, his time in Fuel, being featured on the Godzilla soundtrack, Radiobot band, Brett Scallions' wife Abby Gennet losing her engagement ring while opening for Marilyn Manson, Brett Scallions' first concert, first drug and first sexual experience and so much more!(Air Date: January 3rd, 2024)Support our sponsors!YoKratom.com - Check out Yo Kratom (the home of the $60 kilo) for all your kratom needs!To advertise your product or service on GaS Digital podcasts please go to TheADSide.comand click on "Advertisers" for more information!The SDR Show merchandise is available at https://podcastmerch.com/collections/the-sdr-showYou can watch The SDR Show LIVE for FREE every Wednesday and Saturday at 9pm ET at GaSDigitalNetwork.com/LIVEOnce you're there you can sign up at GaSDigitalNetwork.com with promo code: SDR for a 7-day FREE trial with access to every SDR show ever recorded! On top of that you'll also have the same access to ALL the shows that GaS Digital Network has to offer!Follow the whole show on social media!Brett ScallionsTwitter: https://twitter.com/BrettScallionsInstagram: https://instagram.com/BrettScallionsJames L. MatternTwitter: https://twitter.com/jameslmatternInstagram: https://instagram.com/thejamesmatternRalph SuttonTwitter: https://twitter.com/iamralphsuttonInstagram: https://www.instagram.com/iamralphsutton/The SDR ShowTwitter: https://twitter.com/theSDRshowInstagram: https://www.instagram.com/thesdrshow/GaS Digital NetworkTwitter: https://twitter.com/gasdigitalInstagram: https://www.instagram.com/gasdigital/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join Lisa Hendey, Maria Johnson, Barb Szyszkiewicz, Allison Gingras, and Bayleigh Marquis for an early Christmas celebration at Catholic Momcast.     Join us for an early Christmas celebration! This week, we gather our entire Catholic Mom team for a joyful look at the Christmas season and our favorite family traditions. For a bonus, tune into the video recording of this conversation to catch our festive Christmas attire and “meet” us face to face.   Show Notes Links:  Christmas articles at Catholic Mom  Cookie Exchange: Mrs. Wagner's Cookies by Barb Szyszkiewicz  Cookie Exchange: Oreo Cookie Balls by Meg Matenaer  Cookie Exchange: Classic Italian Biscotti by Kate Taliaferro  Cookie Exchange: No-Bake Chocolate Peanut Butter Balls by Jen Frost      Progressive Dinner:  Progressive Dinner: New England Gluten-Free Grown-Up Cocktail by Allison Gingras  Progressive Dinner: Granma's Rolls by Barb Szyszkiewicz  Progressive Dinner: Creamy Roasted Mushroom Soup by Lisa Schmidt  Progressive Dinner: Tuna Macaroni Salad by Sally Hagarty  Progressive Dinner: Roasted Sweet Potatoes with Scallions by Barbara Stein  Progressive Dinner: Chicken, Broccoli and Ziti by Lauri Nienaber  Progressive Dinner: One-Bowl Chocolate Cake by Carolyn Astfalk 

Welcome to the Nothing Shocking Podcast 2.0 reboot episode 214 with our guest Brett Scallions of Radiobot (Fuel, Circus Diablo, World Fire Brigade, Riders of the Storm).  In this episode we discuss Radiobot's new singles and upcoming album, and more! Radiobot is Brett Scallions, Eddie Wohl, and Billy Harvey.  Videos out now for Subterranean Home Sick Blues (Dylan Cover) and The World's on Fire. For more information visit: https://www.facebook.com/BrettScallionsMusic/ https://www.brettscallions.com/biography https://www.instagram.com/p/C0IG19dv3Zt/ https://www.youtube.com/@RadioBotOfficial   Please like our Facebook page: https://www.facebook.com/nothingshockingpodcast/  Follow us on twitter at  https://twitter.com/hashtag/noshockpod.   Libsyn website: https://nothingshocking.libsyn.com For more info on the Hong Kong Sleepover: https://thehongkongsleepover.bandcamp.com Help support the podcast and record stores by shopping at Ragged Records. http://www.raggedrecords.org    Our bumber music this episode is "Come On Baby, Come On" by the band Star Crystal.  For more info visit: https://starcrystalband.com/ https://www.facebook.com/starcrystalband/ https://www.instagram.com/starcrystalband/ Youtube: https://www.youtube.com/c/StarCrystalBand Spotify: https://open.spotify.com/artist/2xXNXmo4VazBLW4HOV2n5j

Bob and Larry do the podcast at Mr. Nezzer's Noodle Shop opening day in Bumblyburg. There is a big turn out for the opening but the Scallions show up and behave badly causing quite a stir.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In episode 9 of season 8 (?) we talk about week 8’s games, Michigan cheating, USC continuing to crater, preview week 9’s games, the composite analytics polls, questions from listeners, etc. We hope you enjoy. Please subscribe, rate, and review on iTunes, send emails to podcast@academicallyineligible.com and follow us on Twitter at Ineligible_Pod.

Here we go! Donnie Ozone and Timezone Lafontaine return with Tha Bloc Report for October 2023 and as usual, it's music packed. Between Donnie's spins of the latest tunes and Heat of the Month, and Timezone's great new installment of his 20 Minute Workout blocSonic megamix, you're going to hear music by Nick Falcon, Cheese N Pot-C, Me As In You, Krazy Shitz, Flex Vector, Nerdicus, Das Mister, Donnie Ozone, The Scallions, Vik44, Mos Emvy & Jade Mae, Christopher Alvarado & M.Nomized, BreakBeat Chemists, HYMNnEYE, MBX, Action Will Be Taken, Marco Mestichella, Simple CUT, Pete Lund, Stewart & Scarfe, D3Zs, Vpopolam, Stereoshape, DJ Spooky & Moki Mcfly! I can never say thank you enough to Donnie & Timezone for making this podcast the hottest thing in the Netlabel world! Thank you guys. Of course, thanks once again to you for downloading & listening. We always strive to deliver content you'll love. Please spread the word about blocSonic, if you enjoy what we do.

Here we go! Today we have another fantastic episode for you to enjoy. Donnie Ozone once again brings you the latest, the greatest and the gems pulled from the blocSonic catalog. In the middle of it all, Timezone Lafontaine's 20 Minute Workout is once again packed with an insane amount of bloc tunes delivered in a most fantastic way! Let me tell you, these blocSonic megamixes are such a trip… and not to be missed. This month you'll hear great music by Nic Bommarito, C-Doc, CM aka Creative, CockRobin, Danke Sun, DJ Def Chad, Donnie Ozone, Electric Mirrors, Ergo Phizmiz, Headsnack, Hydra Gwaii, ILLUS & ICBM, The Impossebulls, KLSHNKV, Lyndon Scarfe, ManyFeathers, Mported Flows, MUTE, Pot-C, P.U.C.K., The Scallions, Shred Lexicon, Threepeeoh & Vpopolam. Yo Donnie & Timezone… wow… another SLAMMIN' episode! Timezone… these workouts are truly phenomenal! Thank you both. Of course, thanks once again to you for downloading & listening. We always strive to deliver content you'll love. Please spread the word about blocSonic, if you enjoy what we do.

Well it has been a minute since we had a chance to catch up and record a podcast but in this episode Tamara shares her insights and experience from her recent family trip to Japan. Kim and Tamara also share their love for Scottsdale, Arizona and some of the things they did on a girls' trip together. Read more at: Scottsdale girls weekend Reasons to visit Scottsdale in summer Best Scottsdale Arizona resorts for girlfriends trips Scottsdale weekend itinerary Tamara also talked about her time in Paso Robles, California. You can read her Paso Robles itinerary to get inspired to visit this wine region. Kim attended conferences in Walt Disney World (read her tips for using DVC points to save money on a Disney World vacation), Disney Land, and San Antonio. She also took a family cruise to Alaska aboard the Norwegian Bliss, which was different from her Alaska cruise on Holland America last summer. Kim also took a quick press trip to Iceland, where she was able to explore Reykjavik and visit the Sky Lagoon. We really dug into Tamara's 2-week trip to Japan which included: 5 Days in Tokyo 5 Days in Kyoto 3 Days in Osaka If you are planning a trip, be sure to read Tamara's Japan travel tips! When talking about how great Google Maps can be to figure out transportation in Japan, Kim also mentioned her post about using Google Maps to plan a trip. Tamara was also just back from a short press trip to Waterton and Glacier National Parks. We will be traveling a lot over the summer so expect to hear another episode in the late summer. Then you will hear about Tamara's trip to Scotland & Wales, her river and barge cruises in France, and Kim's amazing trip to Kenya. Full Episode Transcript [00:00:00.000] - Kim Today, we're journeying to the land of the rising sun.   [00:00:14.520] - Tamara Welcome to Vacation Mavens a family travel podcast with ideas for your next vacation and tips to get you out the door. Here are your hosts, Kim from Stuffed Suicase and Tamara from We Three Travel.   [00:00:29.740] - Tamara Kim, I can't believe the last time I really talked to you was when we were together in Scottsdale in April.   [00:00:34.670] - Kim I know. It's been a crazy travel season for us. Good. I love that travel's back and everything, but it's also crazy because I thought we would be talking more and we've seen each other so much at the beginning of the year. And then all of a sudden it's like, Oh, summer is almost over.   [00:00:47.920] - Tamara Not quite. That was our intent was to have this monthly. We're struggling, guys. So if anyone is still listening and subscribe to us, which I hope that they are, we're going to do a quick little rundown of some of our recent travels. Now you'll see why we haven't been able to connect and record an episode.   [00:01:07.600] - Kim Yeah, exactly. It's been insane. The last time you guys heard from us, we were headed to Scottsdale, which was middle of April, and we both, I think, had an amazing trip there. We both published our articles, so you can always head to Wee 3 Travel and Stuff Suitcase and see the stuff that we covered. But I loved Scottsdale. It was great.   [00:01:25.720] - Tamara Yeah. I think Scottsdale just continues to be a place I want to go back to because there's so many beautiful resorts and hotels, so there's always some place new to check out. There's amazing spas. Then this time, we did a lot of really cool activities.   [00:01:41.370] - Kim I loved how it was really I think Scottsdale is a great destination a combination for being able to do outdoorsy things. We did hot air balloons, horseback riding, a few different things. But we also did wine tasting and shopping and went to some museums. Then, like you said, went to an amazing spot, the Phoenixion. Scottsdale, if you are a spa person, that's where you want to go.   [00:02:03.230] - Tamara I've been watching our friend, Colleen, that lives out in Scottsdale. She seems to be hopping around another spa every day. I'm like, Wow, I want to come be your friend right now.   [00:02:12.830] - Kim I think everyone's been saying that, I want your job.   [00:02:15.790] - Tamara I'm sure. I would definitely say romantic getaway, girlfriend get away. Scottsdale is amazing for that. There's plenty to do with the family as well because of all those outdoor activities. But definitely check out. I know I have an itinerary. You have some great suggestions on things to do in the summer and how to manage the heat out there. D efinitely check those out on our websites to see more.   [00:02:39.620] - Kim So where did you head after Scottsdale?   [00:02:41.800] - Tamara I went right from Scottsdale to T uson to see Hannah for a little bit. And then the following week, I went to Paso Robles, which I'd learned.   [00:02:51.090] - Kim I always said it was Paso Robles. Oh, it's Robles.   [00:02:52.980] - Tamara Yeah. And it's actually Robles. And I'm like, I feel silly saying Robles.   [00:02:57.270] - Kim Yeah, it sounds like Marbles.   [00:02:58.630] - Tamara But that is a wine region in central California near San Louis Biscoe. I just love it. I was there, I think it was nine or eight years ago with the family, and we were checking out some family friendly wineries there. But it has just exploded in terms of the number of wineries, but also really good food now. The downtown has expanded. I stayed in a new boutique hotel that was just I loved it, which was so cool. It has a rooftop bar. It had a wine, actually a champagne vending machine in the lobby. Oh, I saw that. I saw your story on that. Yeah. So I had a great time out there. And I definitely think anyone that's into wine, put that on your radar as a region to visit. You can easily spill a long weekend. I had a couple of really wonderful spots that I went for wine tasting, just those perfect, incredible views, great food, wonderful wine. I think where many, many years ago it was newer to the scene or it was well known for J. L oor, some of the bigger names. There's just so much going on out there.   [00:04:02.940] - Tamara Where did you go next? Because I know you were really busy right after our.   [00:04:06.130] - Kim Scottsdale trip, too. I had three trips back to back. I did go to Disney World for a conference and I got to ride the new Tron ride. I also checked out a new hotel, which was the Contemporary Hotel, which I had never been to. I loved that. I really do love the splurging on those Disney World hotels that have the monorail access and the ones we've been at Revere too with the Skyliner because, man, it's amazing how much easier it is just to get into and not have to deal with the bus system because then whenever I have to wait for a bus to one of the parks and it's like, inevitably I get there and I'm the last one, I've got to wait for 20.   [00:04:39.400] - Tamara Minutes or something. I will say that's what I liked the most about Disneyland because I've never stayed on park at Disney World. I've only stayed at partner hotels and by hotels.   [00:04:50.150] - Kim Yeah, it is a big splurge for sure. I have a great article about that, though, because we splurged and used... We rented DVC points to be able to stay, and it's still not cheap. It was for the graduation trip and stuff, and this one does a conference hotel rate. I'm definitely not saying it's cheap, affordable, but if you do want to splurge, renting DVC points, and I have a link, so if anyone wants it, or you can look up the how I saved $2,000 plus dollars at Disney World. I have how we did that in there. I actually just tried to do it for Disneyland, but they didn't have any availability because Disneyland only has one property, almost two. Anyways, I did that. But then right after that, I also went on another Alaskan cruise, which you and I have talked about a few times. I'll soon have a couple of articles updated, but this was more of just a family cruise, so I didn't actually treat it like a work trip, which was nice to.   [00:05:39.930] - Tamara Just relax. Which cruise were you on this time, though? Because I feel like was it last summer that you did celebrity?   [00:05:44.310] - Kim Holland last August, which I absolutely loved. I loved Holland. I haven't done celebrity in Alaska yet, but Holland America was awesome. This time we did Norwegian because my family has status with there, and so they like to book Norwegian. We did the bliss, which we have been on the bliss before for a little media sailing when they started it.   [00:06:02.560] - Tamara That's the one that we took.   [00:06:03.920] - Kim To Alaska. Yeah, exactly. Family trip. Yeah. Anyway, so that was that. Then I had one other conference, then back to Disneyland. I hit both the parks within about three weeks of each other, but that was a lot of fun and just...   [00:06:17.460] - Tamara You should have really had a Disney.   [00:06:19.000] - Kim Cruise in the middle. I should have. That would have been perfect. Yeah, exactly. But anyways, that was a wrap up for me. My final trip that I did was I went at the end of May and went to San Antonio for another conference. It feels like most of mine were conferences. I was just conference out. But San Antonio is a cool city. It's been a while since I've been there. I went there for one day when I went to school in Texas for a little while. It was fun checking out San Antonio. But I know you've done a lot of other travels that did not involve conferences.   [00:06:51.170] - Tamara Yeah, I'm like, Have I? I guess. You forget by now. Yeah, that's for sure. Well, I went back to T uson a week and a half later to pick up Hannah and bring her back from school. Then we were home for a week. Then we did our two week trip to Japan. Then I was home for, I don't know, two weeks. Then I just did a real quicky trip to Glacier National Park area.   [00:07:14.290] - Kim Right. I forgot you went to glacier and I went to Iceland. I forgot to mention that. Oh, yeah. I'm blanking on June. I forgot June even existed. Sorry, I was just focusing on up to May, but yeah, definitely. I didn't get to experience the Iceland you got to experience because we stuck around Reykjavik and just explored a couple of attractions that were around there. So it was a quick, quick trip. But Mia is quite the little outdoor lover and cultured lover, so I definitely want to go back to Iceland with her because I know she'll just love to do some of the exploration that you've done.   [00:07:48.850] - Tamara I was going to say, I'll meet you there. Yeah, definitely. I'm always ready to go back there. Yeah, well, I'll definitely put all of these links to articles in our show notes so you guys can read more. But I think.   [00:08:00.800] - Kim That's a good way to do it. But I think we should dive into Japan because it is a very hot destination. I'm still so sad because ours was canceled. We were supposed to be going in April 2020, so we switched off and now you got to finally live the vacation that I was dreaming about back then. I think we should give everyone just a really quick rundown because I know that you have done an amazing job of writing a whole bunch of articles that are really going to be useful for people who are planning a trip to Japan. Let's just start off and give you an idea of how many days were you there and how maybe did you break up your itinerary?   [00:08:36.480] - Tamara Yeah, absolutely. We took two weeks because especially coming from the East Coast, it's just such a long trip. Honestly, it's been on the top of our bucket list for so long, but we just haven't had two weeks where we felt comfortable to go that far knowing we're going to deal with jet lag on the way back. And then the flights are just always so expensive. But at least I was able to use points for one of our flights. So we took two weeks. I flew out on a Saturday morning. Yes, I got there on a Sunday, and then we were supposed to come back on Saturday, but we came back on Sunday because of a weather delay. But anyway, so I did five days in Tokyo, five days in Kyoto, and then three nights in Osaka. When I first started planning the trip, a lot of people told me that I would only need two or three days in Tokyo. But as I was looking at everything that we wanted to do, I was like, I really feel like I could easily spend a week here. It's just a fascinating city. There's just the ultra modern, and then there's the more traditional and each neighborhood is so huge.   [00:09:42.570] - Tamara I think what many people don't realize is just how large the cities are. It's funny, I was talking to my mom before I left, and I don't think she's kept up on modern times as much. There's no way she's listening to this podcast, so I can say it. But she was like, Oh, I showed a picture when we went. She's like, Sky scrapers? I wasn't expecting that. I'm like, What do you think? It's rural villages. But this is the biggest city in the world.   [00:10:09.310] - Kim Yeah, for sure.   [00:10:11.080] - Tamara So it's so huge. And I'm used to going to Europe where even though the cities can be really large, we always stay in that historic, more central area where you're mostly walking. You're taking the metro, but you're primarily walking around a lot. And you may pick a neighborhood, I think about Paris. You pick a neighborhood each day. But in Tokyo, to get to a certain neighborhood, it might be 45 minutes on the couple of connections with the subway and stuff. So I'm glad that we did five days. That's crazy. I could end that was within without doing the Disney stuff, which I know many people like to do when they go there.   [00:10:49.630] - Kim I do know that as a Disney person, it would be hard for me to go to Tokyo and not do Disney, at least Disney Sea, because it's considered a really unique park.   [00:11:00.330] - Tamara Yeah, that's what everyone says. It's unlike any of the others. I get it. But we're not as.   [00:11:06.430] - Kim Into the.   [00:11:06.990] - Tamara Theme parks. Glenn was like, I am not going around the world to go to theme parks.   [00:11:11.590] - Kim Exactly. When you have limited, yes, it's totally valid. I mean, it's very hard to figure out. I agree. I get what he's saying, but I also have that side of me that's like, Oh, but how can you be this close and not do it? So it's very hard to balance that. So, yeah, it sounds good. So you were saying, I know you guys... So I'm picturing Tokyo for my own planning. So you guys were in the Northwestern side of where you look at the downtown to the...   [00:11:38.990] - Tamara Right. The Shizuku neighborhood, which some people were like, oh, do you want to stay there? It's like Times Square. And the area right around the train station is lots of neon, lots of crazy, especially at night. But we were honestly within a 10 minute walk to that, but where we were was more like, business, like government buildings, things like that. So it was really quiet, peaceful. It was great. And we stayed at the Hilton, Tokyo, and it was basically on top of... You could go just down an escalator and connect to two different subway stations. Plus they had a free shuttle if you wanted to the Shinkoku train station. So it was really very accessible. It felt very convenient. And there was plenty of restaurants and things around, but it wasn't super expensive. I don't know how expensive, really, but the Ginza area is much more high end. And then the Shiboya would be nice. But it totally.   [00:12:43.620] - Kim Worked for us. We were happy with it. Nice. That's perfect. Yeah. I had looked at staying in the ginza area because of a few... I was also liked that it was closer to the Disney side, so it was a little easier to get out there. For those of you planning Genza area is basically opposite, diagonal across from where tomorrow states. I've heard the same thing from my research. You really have to allow a lot of time to transfer if you're going to different sides of what you consider the downtown center, 45 minutes to get across sometimes. Kind of crazy. Great. Well, what were some of the highlights then that you guys did when you were in Tokyo?   [00:13:17.970] - Tamara We did a sushi making workshop with True Japan, and we really enjoyed it. The ladies were just really friendly and funny and nice. And so it was fun to see what goes into making sushi. And you probably know that I'm not a sushi eater, really. And we can talk about food later because it worked out better than I expected, except for a couple of times. But it was just fun. It's such a huge part of the culture. So I enjoyed that. We didn't do a whole lot of tours and things. We did a lot of exploring on our own. But the one thing that everybody has to do, which was as amazing as you would think, was the team lab planets, which is that immersive art experience where there's water and flowers and reflections. It's just unlike anything else. And it's really cool. And we've done the traveling, like van go immersive experience. But this was turning that up times 10 or more. And Hannah really loved it. It was really cool. The thing about it is you definitely have to book your tickets well in advance because just one of those things you have a timed entry.   [00:14:30.970] - Tamara It's super popular. And honestly, when it comes to planning Japan, you really need to plan really far in advance. I mean, if you want to get restaurant reservations, some of them book up a month in advance. I think because some of them are so small that if they could take reservations, it might be for eight seats. And so they just go really quickly. And we weren't even there during cherry blossom season or golden week in early May when it's extra busy. difficult to do that. It was amazing. But I would say those are definitely highlights. I just loved exploring different areas. We did go, surprisingly, I liked this, but we went to a sumo wrestling tournament. Yeah, I wonder if I saw that. Which sometimes when people are there, they can see a practice. But there was actually a tournament going on while we were there. So that was something that I had figured out ahead of time. And when the tickets went on sale, I was able to book those the day that they were released. And it was a very cool thing. You don't want to spend hours and hours there because you don't know who the guys are.   [00:15:33.160] - Tamara But just like you could see how excited everyone was to cheer for their favorite, the local person or whatever. And it's just such a dramatic theatrical type of sport. It was interesting. Yeah, for sure. Those are some of my highlights.   [00:15:48.770] - Kim That's awesome. Because I know I saw some of the restaurant experiences you had. It seemed like sometimes you guys went simple and basic, but other times you went really over the top. Anything in Tokyo that you think somebody should splurge on or any savings tips for food or eating in Tokyo other than the restaurants making the reservations?   [00:16:08.160] - Tamara Yeah, we did mostly the casual places in Tokyo. What I was trying to do, because I'm not a sushi eater, is have a variety of foods. And in Japan, all the restaurants really specialize in one thing. They do ramen, they do tempura, they do soba noodles, different things like that. So there's so many different styles of food to try within Japanese cuisine that we just booked a different style of food each night. And honestly, in some of them, we had to line up for the first night that we got there, we went to a place where it opened up five, and we got there at 445, and there was already probably 40 people in line for a 10 seat little place. And you basically you would wait till there was enough space in line. There was people sitting at the counter eating and then people standing behind them waiting for the second that they got up to sit in.   [00:16:56.790] - Kim Their seat. Oh, my goodness.   [00:16:57.810] - Tamara Oh, wow. And you had a vending machine, which is typical. Yeah, a vending machine to order from. So it's typical in a lot of ramen shops. So there's pictures and you just hit the button of what you want. You put in the money, you get a ticket and you hand.   [00:17:11.650] - Kim The person the ticket. That's like McDonald's.   [00:17:13.780] - Tamara Yeah. I'm just kidding. Those.   [00:17:16.820] - Kim Screams in the middle. They have one at Tim Horton's as well. So of.   [00:17:20.940] - Tamara Course, I made a mistake the first time because I saw people with a broth, which I thought was a ramen, and then a bowl of noodles. And I'm like, oh, that's so I saw on the machine that they had dipping noodles and they had ramen. And then you could add extra things, but only if you could tell what the picture was because it was otherwise in Japanese. And so I ordered dipping noodles because it looked really good and ramen because I thought that that's what people had. And then when I handed the girl the ticket, she was like, for one person?   [00:17:51.710] - Kim Oh, no. And she was like, you.   [00:17:53.890] - Tamara Want small or large? Because I was like, oh, is that not what they have? And she was like, no, they have. Because the dipping noodles come with a broth, so I thought it was that they had two.   [00:18:02.980] - Kim Different things in front of them. Oh, and bologna.   [00:18:04.650] - Tamara Yeah. Okay, got you. But I'm really glad that I did it because both were delicious. So I'm happy to sample both. But then Glenn ordered on his ramen, Scallions, and it was covered. It was like a mountain of Scallions because I was like extra. But it was like, if you get extra cheese on a pizza, it's like extra.   [00:18:23.110] - Kim Extra extra. Oh, my goodness. Crazy. I mean, I love Scallions, but I don't know if I could handle the mountain of them.   [00:18:27.560] - Tamara It was crazy. So you make those little mistakes. But we did a lot of the more casual things. And the hard thing is that honestly, I kept saying this, but there's very little in between. So there are the places where you... First of all, Japanese people love to line up, which is really hard when you're visiting and you're tired and you want to be able to eat with a certain time. People wait for two hours to get into this little ramen place or whatever. Oh, my goodness. Yeah, because you're like, I'm tired. I've been running all day. We were running like 5 to 9 miles. We were doing a lot of walking every day. So I'm like, I just want to sit down. So that's why we tried to do some reservations. But there were the really casual, inexpensive, really inexpensive places. And then there's the crazy, crazy high end... Some of the Sushi places, I'm like, there's no way. Because some of them charge up to like $500.   [00:19:19.820] - Kim A person. Oh, my goodness.   [00:19:21.930] - Tamara Insane. That's crazy. So there's just not a lot of middle ground is what I found. Okay, good to know. But the low end, not low end, but the inexpensive stuff is really good.   [00:19:31.970] - Kim Yeah, of course. You just have to go on to wait for it.   [00:19:35.440] - Tamara Yeah, exactly. And honestly, one day... So we had a bit of a rough start because Glenn had a stomach bug the day before we left. So the whole flight over and everything, he basically didn't eat for a couple of days. And then I had a really bad cold the day before we left. And for two days, I was so nervous, I'm testing. I'm like, Please.   [00:19:57.490] - Kim Don't let it be.   [00:19:58.350] - Tamara And it was. And it was just a cold, but I was still super congested, so it was just hard. And in Japanese society, you can't blow.   [00:20:06.290] - Kim Your nose.   [00:20:06.970] - Tamara In public. So I'm trying to be so discreet, going outside and blowing my nose and sanitizing and tucking it into my pocket know, like very... Like trying to be really conscious of that and trying to be super sanitary. But Hannah did end up getting a cold also. One day she was just not feeling up to going out and doing a tour and stuff. So we're like, just stay here and sleep. It was going to be the day that we toured one neighborhood and then we went to the sumo wrestling, and she wasn't super into that anyway. So we're just sleep. And then she went out on her own and she found a 7 11 because just like everybody says, 7 11 has amazing convenience food. So you can buy these really good sandwiches and all that stuff. So there's definitely plenty of ways that you can eat cheap there.   [00:20:56.090] - Kim That's good to know. So then from Tokyo, you went to Kyoto? Yes. Kyoto is such a different vibe. Yeah, the bullet train, right?   [00:21:05.570] - Tamara Yeah. So a couple of things to know about the bullet train is that we had gotten the JR pass, which allows you to use all the JR trains. We got the national ones, so you could use bullet trains as well, except the super fast ones weren't included. And we had gotten one that allows us to make seat reservations. And you also, if you're bringing luggage on the train, you now need to make a reservation for the luggage. And this is for more of a checked bag size luggage, not the carry on size. But we were there for two weeks, so we had checked bags. So you can make a reservation for the last row of seats where the luggage can go behind you, or there's a couple of spots on a luggage rack, but they're really cutting down on luggage on trains. Or you can ship your bags ahead, which we ended up actually a couple of times just shipping our bags ahead. And it only costs $20 a bag. It's waiting for you in the hotel when you get there. It takes 24 hours. So you need to have a small bag with all your stuff for.   [00:22:06.140] - Kim Then one day. Yeah.   [00:22:07.320] - Tamara But we took the bullet train and that worked really well. We saw Mount Fuji because it was a nice day out. So and we ended up like, we got to Kyoto and we just put our bags in a locker and then we took a local train out to Nara, which is about a half hour away or so, maybe 45 minutes. And there's a really beautiful, huge temple out there. But also it's known for their deer park, which Glenn, years ago, because we both work for a Japanese company, so he's been to Japan many times, but 25 years ago. And so he would always tell us about the deer in Nara that bow to you to get fed. Oh, right. And the deer have changed a bit in the last few years.   [00:22:53.320] - Kim Yes. I've heard about this stuff. They have this issue at the monkey place, too.   [00:22:57.310] - Tamara They were so aggressive. That's too bad. They were grabbing my shirt and pulling on my shirt. They nipped my butt. I'm like, Whoa. I feel like all these videos of Glenn and I trying to run away from the deer and we're like, Oh, no. Let's just get away from where the food is so that the deer are calmer. But it's funny because later in the trip, we went to the island of Miyajima, and they have wild deer there also. And one of them followed me into the visitor center, went over to the desk, grabbed a brochure, and then ran out.   [00:23:29.250] - Kim Because they like to get the paper.   [00:23:31.240] - Tamara And so the person comes running out behind the desk, yelling at the deer. And then there's three people in the street trying to wrestle the paper away from the deer.   [00:23:39.390] - Kim Oh, my goodness.   [00:23:40.590] - Tamara And I'm like, You think of deer in the headlights, these gentle creatures.   [00:23:45.240] - Kim Yeah, exactly. It's sad when humanity is like, Yeah, I won't get there.   [00:23:51.560] - Tamara No, it's definitely because there's too many tourists now. They're being fed. Definitely not a great situation. But we did enjoy the day trip out there. Yeah, for sure. I love everything about Japan. It's just so clean and orderly and polite and easy to figure out. My type A personality just really appreciates the order of things. I would like that too. The fact that everybody stands in a line and waits and then you get on when you get on. I love that because in a society where everyone's pushing or whatever, I get.   [00:24:27.400] - Kim Super stressed out. Oh, my gosh, I hated it. We were on a cruise, a European cruise, and that attracts a lot of Europeans. I thought, Oh, you wait in line for your turn to go get your food that you want served. But no, people just come up from other directions and just walk right up. There's no line concept. I'm like, Oh, I like lines. What am I supposed to do? So sorry.   [00:24:49.240] - Tamara I get that. You would love Japan. I think it's such a wonderful place to visit. I think there must be challenges if you live there within the culture. I recognize that I used to work for a Japanese company. I'm aware of many of those issues, but as a visitor, it makes it so pleasant. But anyway, I was going to say that they have lockers where you can store things. Everything is just easy. The trains, everything is in Japanese and English.   [00:25:19.260] - Kim I know they did a big push with that before the Olympics were going to be there. They were trying to...   [00:25:25.180] - Tamara And all of the trains have signs that say what the next stop is. Because sometimes you're on a subway and you're trying to look and you're like, Oh, yeah. They might not answer, but you're like, What was that?   [00:25:36.320] - Kim What did they say?   [00:25:37.460] - Tamara That's Charlie Brown's.   [00:25:38.740] - Kim Teacher talking to you. Exactly. I've had that happen so many times.   [00:25:43.040] - Tamara So that part was great. And Kyoto is just very different. So it is more traditional in the architecture. They preserved a lot of the traditional architecture. There's tons of shrines and temple s o that's the thing is that you could get a little shrine and templed out, but the architecture is so beautiful. There is a downtown center city that's more city like, but it's nothing like Tokyo.   [00:26:09.310] - Kim Or Nagasaki. I remember when we were looking to stay in Kyoto, I seem to recall because we were going to go during... We were hoping for cherry blossom season, but I seem to recall there it's still pretty spread out and there's little neighborhoods in Kyoto even. It's like, okay, this one has more of this vibe and this one I can't remember where we were staying, but I was looking at the different things and getting the bamboo forest, like, oh, well, I'd have to leave here and we want to be near a train station.   [00:26:32.970] - Tamara All those plans. Yeah, you do want to be near a train station because the metro system is not as well developed there. So we took a mix of busses, GR trains, private trains that you paid for the same way you'd pay for a subway. But when we stayed at the Hyatt Regency, which was probably about a 10 minute walk to one of the train stations, but there was a bus that stopped right outside that then went to the main Kyoto station, which is where we would get on to go to the bamboo forest. And then, yeah, so it was conveniently located, but you definitely needed to plan your travel because some of those destinations, especially many of them were taking slower local trains, and they could still take 45 minutes to.   [00:27:26.150] - Kim An hour. That was one of the things in my planning that was the hardest is recognizing that there are so many different train lines, like brands, and you might have a pass with one, but it doesn't necessarily mean you can go on every train that's coming in. So it's an interesting thing that I've never... I'm sure maybe it's in other places around the world, but it's not something we think about in the states at all.   [00:27:49.420] - Tamara The nice thing, though, is that we had our JR pass, which, by the way, I don't even know if they're going to be that useful after this fall because the price is almost doubling. It's going up. It's having some. Unless ticket prices are going up a lot also, you might just want to buy individual tickets.   [00:28:04.190] - Kim Individual.   [00:28:04.600] - Tamara Ticket, yeah. But we bought, as soon as we got, we had ordered the JR passes ahead, so we had our voucher that we had to turn in to get the actual pass. Then we went to an ATM because you needed cash for a lot of things. We have to also use cash to get an IC card. So this is the rechargeable card that you would use to get on the metro or the bus or something like that. But the nice thing is that unlike, Oh, I'm going to New York, I need a metro card. I'm going to this place, I need that card for their.   [00:28:32.660] - Kim Subway system. Yeah, like Long Island Railroad and Metro card.   [00:28:35.370] - Tamara Yeah, exactly. This card worked for all of them. And it also works for a lot of vending machines.   [00:28:41.990] - Kim Some convenient stores.   [00:28:42.850] - Tamara Yeah, the vending machine.   [00:28:43.690] - Kim I forgot. And you reload it always with cash, though? You always have to reload it only cash. You can't reload it with cash.   [00:28:48.300] - Tamara Yeah, which is so bizarre. It's like this is a digital payment system and I'm loading it with cash.   [00:28:53.590] - Kim I wonder if it's because they want to make sure that you're actually paying for it. They don't want you to just be able to dispute it and have gotten the ride for free or gotten the food for free. You know what I mean? I wonder if it's a culture thing.   [00:29:04.840] - Tamara I do know that it used to be, before COVID, a very cash based society. Now more and more places will take a credit card. And if you have, there's a lot of... Not many places take Apple Pay, but a lot of them do take a tap payment system, but more one that they have in Asia. I don't know if it's really worth signing up and trying to figure that out. Got you. I just basically used my.   [00:29:28.420] - Kim Chip credit card. The IC card and.   [00:29:30.030] - Tamara The card anytime for that. And the IC card for the metro, the bus, some vending machines, some required cash still. But yeah, it's just super convenient. So even though there are different trains, so yeah, maybe you can't use your free pass, not for you because you.   [00:29:44.710] - Kim Paid a lot for it.   [00:29:45.480] - Tamara But it's still pretty easy to get around.   [00:29:49.930] - Kim Yeah, it's good. That's great. And I do want to quickly, before we jump over to finishing up Kyoto and going to Asaka, I did want to mention something that you did that I think was brilliant because I even had looked into doing it when we were planning our trip. And that was you had someone meet you at the airport, right?   [00:30:05.450] - Tamara Yeah, I did. And don't do it. At least not for the company that I did. Okay, here we go. You and I had talked about it. I think it was about $75 to $100. It was the company that I bought the JR Pass from. I also arranged to rent a mobile hotspot, so that was taken care of ahead of time to pick up at the airport. And I arranged to have a greeter meet us after customs. And then what I was told was that that greeter would then take me to do the things I need to do at the airport, which would be pick up my mobile hotspot, exchange my JR Pass, get my IC card, find where I need to go to get my transfer.   [00:30:45.390] - Kim Get the train.   [00:30:46.220] - Tamara I figured, hey, it's not a lot of money in the grand scheme of things.   [00:30:51.800] - Kim And especially.   [00:30:52.310] - Tamara After traveling.   [00:30:52.820] - Kim For 20 hours.   [00:30:53.250] - Tamara And I want to be jet lived. Yeah, exactly. This will be useful. It was such a waste of money because first I'm trying to talk to the guy, I'm like, okay, we need to go to an ATM, and he's not even understanding what I'm saying. I'm like, You're a greeter. I'm not coming in there with like, everyone should speak English, but his job is.   [00:31:11.680] - Kim To meet people. When you pay people. Yeah, exactly. I know a lot of times they'll have if you want to in English or if you want to in... You can specify a language, but.   [00:31:20.330] - Tamara It seems like it's... Yeah. So one person had my name up and then she called this guy over. So it's like a service they do for multiple people. They had multiple greeters there. I don't know if I just got an inexperienced person, but I went to the counter of the mobile WiFi hotspot place and that person spoke perfect English, no trouble communicating at all.   [00:31:40.320] - Kim And it was easy to find. And you were able to easily find everything.   [00:31:42.690] - Tamara Yeah. I mean, he led me there, but I could have found it on my own, no problem. And then I was trying to explain that I wanted to go to the JR ticket office to get our pass, but also see if he could help us make reservations. Yeah, exactly. Because I wanted to make the reservations as soon as I had my pass because I wanted to try to get the luggage reservations. And he was just like, Oh, no, they don't do reservations here. And I'm like, Oh, well, that's part of why I wanted to pay for this service because I wanted somebody to help me translate what my need was. And meanwhile, we were back and forth, just not understanding each other. So then I get in line at the JR ticket office. I get up there, perfect English from the person that's behind the desk, completely easy to talk to. They didn't make the reservations there. They told me where to go in the Tokyo station or Shinchu station, whatever, which I did the next day. That person also spoke really good English, was able to communicate no problem. And then I was trying to explain that I want to get an IC card.   [00:32:38.620] - Tamara And he was like, Well, you can get the one that requires a deposit or not a deposit. I'm like, I don't care? Can you just tell me where? And he didn't know where to go. Finally, the guy that was behind me in line at the JR ticket office was like, Oh, you want this line right here. And I'm like, Thank you. Then I'm like, What? Then I had arranged for an airport limo bus to take us from the airport directly to our hotel. I just thought first day, and it's really, it's inexpensive. Taxis there are very expensive, but this is inexpensive. And instead of having to drag some bags on multiple trains and subways, I thought it's easy. And so I was like, I thought all that would take us an hour and a half, maybe, from the time we arrived. So I had booked a later bus, but it was really quick to do all of it. So I was like, Oh, maybe we can get an earlier bus. So I was trying to get him to help us with that. No. So I ended up just doing it on my phone. But then he had to come down and he was like, No, I have to wait.   [00:33:42.890] - Tamara Because I was like, Okay, we're all set. Thank you. Bye. And he's like, No, I have to wait till you get on the bus. I'm like, All right, well, can you just stand over there? Because I'm like, I'm done.   [00:33:52.120] - Kim Yeah, exactly. You did not help me. Wow. Okay, well, that's good tip. Good to know.   [00:33:56.970] - Tamara What not to.   [00:33:58.150] - Kim Do, I guess. What not, yeah. No, I mean, it's good because I had considered that too because I was thinking the same thing like, Oh, my gosh, how am I going to get my pass? I was thinking all that same stuff.   [00:34:07.930] - Tamara Cool. I think a lot of things with travel, it feels so overwhelming. But once you're there, you're like, Oh, this is not as bad as I.   [00:34:13.260] - Kim Thought it was going to be. Well, especially in a country that you can't even get around with. It's like, Oh, I speak a little Spanish. I speak a little French. It's just like, None of that's going to help you. You don't want to go in being a ignorant traveler who's just like, Oh, why don't you speak my language in your country? Exactly. I can't stand people like that. But anyways, okay, good to know. Anything else about Kyoto you wanted to mention? I did think it was awesome, your little tip about the bamboo forest. It wasn't really a tip, but I was so happy that you had that experience because I heard the same thing.   [00:34:44.990] - Tamara When I was there, even, I saw some people on Instagram that seem to be there at the same time, but a couple of days before me. And they showed just this mass of people walking through. Because the word is out that for many of these things, you need to get there early. And so even if you show up at 7 AM, there's still this massive crowd of people funneling through this little area. And I don't want to do that. It was an hour away. No one's getting up at 5 AM to get to a place by 7 or whatever just to take a photo. My family doesn't roll like that. They're like, I don't really care about your photo. We just want to see it. And so we decided to sleep in a little bit. We went, we had lunch, then we went to the monkey forest. And I will say the whole Arashima area is, for a touristy area, so much nicer than I expected. It was really lovely. And there's a really pretty river that runs along that on some days you can run boats. It was really nice. Anyway, so we went to the monkey park first because Glenn loves monkeys, although it's such a steep climb up there, he was like, This better be worth it.   [00:35:53.700] - Tamara Actually, there was a fan of it that was like, This better be worth it for your monkeys. But it was cool. We saw a lot of baby monkeys. The monkeys were not aggressive at all. They just hung out as long as you followed the rules. You weren't staring at them in the eyes to challenge them or something. Then we went to a temple, then we went to the forest. So we got to the Grove, not really a forest. It's much smaller than you think it's going to be. We got there maybe like 2.30, 3 o'clock, and it was fine. There was people there, but no crush of crowd and plenty of space to have a photo. Yeah, there's people in the background, but that's fine. Honestly, we just wanted a couple of family photos. I'm not going to win an Instagram competition over it, but it was nice. And it's really beautiful. It's really pretty. But sometimes I think doing the opposite of what everyone says.   [00:36:47.700] - Kim You should do and work out. Especially when it's been around for so long, people are saying do that because it's very much like, oh, the gates open at seven. And so everyone who's built up, it's just like Disneyland. People say, oh, rope drop, rope drop. And you get there. And if you get there late, there's such a long line to get in. And then people come 30 minutes after opening and they walked right up to the turnstiles. There's something about that.   [00:37:10.900] - Tamara Yeah. And I looked at Google Maps is wonderful. It was so helpful for the travel, figuring out the trains because it would say what platform, but also what car to get on if you were transferring. And then when you were leaving the station, what exit to take because those train stations are huge. So you're like, you don't know where you are when you come out. So it was really, really helpful. And it would tell you like eight minutes, 3 stops, here's the name of your stop. This is how much it's going to cost. It was really very helpful. But you can also look for attractions, and it'll show you the busiest times, like a little graph.   [00:37:47.100] - Kim Yes, for sure.   [00:37:47.990] - Tamara I was like, Okay, it looks like 10 to 2 is super busy. Who knows how accurate it is, but let's go.   [00:37:53.690] - Kim After it. I have a good article about how I use Google Maps and you can make a custom and saver on map to help you with your planning to help see stuff for not just road trips, but also when you're planning a city vacation. But that's a good thing. I always forget about how they have that busy season section. I should add that to my post because.   [00:38:11.540] - Tamara That's a.   [00:38:12.160] - Kim Useful thing.   [00:38:13.300] - Tamara When you're trying to figure out, especially for public transportation, many times the night before, I would look like, Oh, how long is it going to take? Because we need to know what time should we be done breakfast? What time do we need to leave? I like that there's a little drop down where you can say when you're departing or when you want to arrive because it changes. Especially public transportation may not have as many trains when you're looking late at night versus when you're going in the morning.   [00:38:42.000] - Kim Totally. That's awesome. I always worry about the train, the car thing, because even in New York, sometimes I've been like... Because I'm not used to using trains often. When I first started going to New York and doing that, the Long Island Rail Railroad and stuff, they have certain cars they don't open the doors to all the time. During different hours of the day. I'm always like, Oh, how do I know what car I'm in? It's definitely one of those Charlie Brown teacher's voices. Sometimes I'm like, I have no idea where I'm at.   [00:39:10.980] - Tamara That's the other great thing. In Japan, it's like, on the avement on the platform, it has numbers. So it's like, you know exactly what car that's going to be. Oh, man. And then everyone lines up single file behind those on either side of the.   [00:39:26.830] - Kim Door for.   [00:39:27.350] - Tamara Everyone to come out and then they go on.   [00:39:29.780] - Kim It's lovely. Lovely. Nice. Okay, so then your last little stop was OSAKA. So why don't you tell us a little bit about that? Because I had planned that we were going to fly into Tokyo and out of OSAKA, but you ended up going back to Tokyo to go home. But what did you do in Osaka?   [00:39:45.130] - Tamara Yeah, flying out of OSAKA would be ideal, but for us, Delta doesn't do that. So we had to go back to Tokyo. So OSAKA is known as the Japan's Kitchen, so it's known for its street food. So I knew I wanted to take a food tour when we were there because it's just that's really one of the things it's well known for. So I ended up... We actually got there, we explored a little bit. We did the... You made a sky building, which actually Glenn did not do. No surprise that when we went up high, especially there's these glass enclosed elevators that go between two towers on the 39th floor. And he was like, Are you kidding me? No way am I doing that. So Hannah and I did that. And then that night we actually went to a baseball game, which was really fun because Japanese culture is really into baseball. And it was like being at a college game in a way because they were playing Hiroshima, so that's not far away. Half the stadium were Buffalo fans and half the stadium were carp fans and they all sat on the right side.   [00:40:49.140] - Tamara So it's like one half was red, one half was white. And they each had a cheering section in a band. And so you felt like you were a little bit at a college game with the marching band thing. It was a lot of fun. But then the next day we took a food tour with Arrogato Travel, and they have food tours in multiple cities. If you want to do a food tour in any of the cities, I would definitely recommend them. The guide was amazing.   [00:41:13.870] - Kim It seemed like you had a really good time.   [00:41:15.920] - Tamara Yeah, she was really wonderful. She had lived in the US for a little bit. I think she went to the University of Wisconsin. She lived somewhere else in the Midwest, too, but it's just such a funky, fun city. We toured this area called Shenzakai. It was built after World War II to attract Westerners and has more of a Coney Island vibe is what they were going for. It has carnival games and all these street food things. It's just so funky and retro. I think anywhere else I would have been like, Oh, this is cheesy. But it was actually really cool. And all throughout that area and the Dontambury area of Osaka, all of the food places, it's like Vegas for food places because they all have these three-dimensional facades with a giant octopus or a giant crab, and they're moving and lit up, and it's just so funky. There was one place where you could fish for your own fish, and then they cook it for you. It's almost hard to describe, but it is just bright lights, really funky, interesting, but lots of street food, lots of fried food on a stick, or like.   [00:42:30.660] - Kim A fair.   [00:42:31.420] - Tamara No, I'm just kidding. And the takeyaki octopus balls is like, that's where that's from. So that's like really huge. Afterwards, we went to the Don Donburi and we had Okonomiyaki. My family always laughs at me because for some reason I could never get this out. And Hannah and Glenn are like, Why can you not say this word? But Okonomiyaki, so it's like the Pancake type of thing with egg and cabbage and other things thrown in that they make on a griddle in front of you. So they have it in Kyoto and other places, but it's really known there. And in Hiroshima also, they have slightly different versions. That was just fun. So to do all the street food stuff, to have the good food tour, we really loved that. And then on our last, what was supposed to be our last day, we went to Hiroshima and we did a tour. I have a whole itinerary where it has a link to the tour company that I booked. Our guide was really sweet. He was wonderful. I highly recommend that. So we did the whole atomic bomb dome and museum, which was really heavy, obviously.   [00:43:36.130] - Tamara And you have very confused feelings.   [00:43:39.080] - Kim About it. Yeah, being.   [00:43:40.620] - Tamara A member. Our role in that. But then we went to Miyajima Island, which is just a short, like, ferry ride. And it is just beautiful. We were there, it was raining. So there was all these mist and clouds on the mountains. And it just had this magical feel to it. But it was such a... I would love to spend a night there. It wasn't overcrowded, but when the people left, have.   [00:44:07.840] - Kim It more to.   [00:44:08.650] - Tamara Yourself type of thing. But there's a really famous Tori Gate that's in the water that looks high tide like it's floating, or when we were there during low tide, so you can walk out to it. And just a shrine. It's just a really pretty lush... That's one thing that really, I don't know why it surprised me, but Japan, outside the cities, it's so lush. You're like, Oh, right. These are islands.   [00:44:34.300] - Kim Yeah.   [00:44:35.380] - Tamara And that's why I liked about Kyoto too, because it's like a city that's nestled in a valley surrounded by these lush mountains. Not like towering.   [00:44:43.150] - Kim Mountains, but these really lush. And it has a nice little river or stream or something through it too.   [00:44:47.450] - Tamara So that was how we finished. I loved that. And then unfortunately, then we got stuck in a delay on a train coming back because there was a lot of rain. And then we found out our train for the next day to get back to Tokyo in time for our plane was canceled and we were hoping it was going to be all fixed by the morning. But Glenn woke up at five and he said it wasn't. And so then we were up for a couple of hours trying to figure out, what are we going to do? Because we were like, oh, we'll fly up to Tokyo. And by then, all the planes were booked until 3 PM. But we had a 625 flight and we would have had to get our luggage, get to another terminal, recheck it. We're like, that's never going to work. If we get there at 415 or I don't know, it was 435 o'clock or something is when we would have arrived. Never would have worked. So we're like, all right, let's see if we can stay an extra night here and let's book stuff for tomorrow. And let's call Delta and see if they can switch us.   [00:45:40.700] - Tamara So then we had such a long travel day home because we flew from Osaka to Tokyo. And then we had to do Tokyo to LAX instead of Tokyo. We were booked on a Tokyo to Atlanta. So then at least the last little leg is short. Then we're in LAX for four hours.   [00:46:00.110] - Kim Then you had a six hour flight.   [00:46:02.380] - Tamara Well, and then it ended up being delayed. So we came out, we were luckily at the lounge and we actually went on the patio. The Delta Lounge in LAX has a patio, so it's loud but it was really good. It was just nice to get fresh air.   [00:46:16.400] - Kim After all.   [00:46:16.980] - Tamara That time. I actually went and I took a shower. I didn't even have any clothes. We had even checked everything, so I didn't even have any clothes to change into. But I'm like, I'm just taking a shower anyway. Yeah, for sure. And so then we came out of the lounge. We're like, Go to the gate. They're like, Oh, we're waiting on a crew member still. We're going to wait to board you. And then they started boarding us. We're like, Okay, I guess everything's all set. And then we're sitting on the plane and an hour later, they're like, Okay, the pilot's now in the parking lot.   [00:46:42.550] - Kim And we're like.   [00:46:43.320] - Tamara Oh, my gosh. Seriously? It was the pilot. They weren't even on premises when you boarded us. So we were delayed a couple hours. So we ended up... We got home at 315 in the morning. We'd been going for 30 hours, I think, or more, like 33 hours maybe.   [00:47:02.380] - Kim That one did you have? Did you have any of the upgraded seating for any of those legs?   [00:47:06.890] - Tamara Luckily, because we had booked our tickets in premium select, which if you know Delta, there's like Delta 1, which is like the nice pod lay flat thing. Then there's premium select, which has like a footrest that comes out and it reclines, but not like all the way, but it reclines some. Then there's comfort plus, which is basically like a regular seat with a little.   [00:47:26.290] - Kim More leg room. Like me coming.   [00:47:28.590] - Tamara So the reason we went through LAX is that's what we could get for premium economy. Oh, good. Okay. I mean, premium select on that, the longest leg from Tokyo to LAX. Then LAX to Boston doesn't have that. So I think we were in, I think, we were in Comfort Plus. I don't even know at that point. I was uncomfortable, that's for sure. But yeah. And then we flew into Boston, which we had flown out of Providence. So my car is still in Providence. So I had to get a car service to pick us up, bring us back. T he next day I'm like, Hannah, can you drive me down to get my car? Whatever. That's a.   [00:48:03.840] - Kim Whole long story. It worked out. It sounds like you guys had an amazing trip and it was awesome. I know, like I said already and mentioned, Tamara has quite a few blog posts and she'll link them in the show notes, but you can also just go to Wee 3 Travel. I'm sure it's pretty easy to find them, but I know she has all of her itineraries that are if you guys know Tamara, they're very in-depth with a lot of detail. So super helpful if you're thinking of planning a trip. I think it was great. I'm glad you guys had a good time and glad I got to hear about it a little more.   [00:48:31.780] - Tamara Yeah, it was definitely a bucket list trip. I think being there and being together as a family was wonderful. I think we all acknowledged, we don't know when we're going to have that opportunity again. Just know Hannah is going to be very busy the next few years. S he's going to be more than happy to take a trip with us when she can. We might just know when that will be.   [00:48:52.240] - Kim Exactly.   [00:48:52.840] - Tamara I'm glad.   [00:48:53.360] - Kim We got to do it. Yeah, that's awesome. Perfect.   [00:48:56.710] - Tamara What's next?   [00:48:58.290] - Kim I don't even know. You're like, What day is it? What month is it? Exactly. The big thing on my agenda, I'm trying to take the summer off a little bit. We do have a trip up to Canada to visit family coming right up for Canada Day. Happy Canada Day to those of you Canadians that might be listening. Then happy fourth of July to the US Americans that are listening. We are doing that. Then I have a fun trip. You'll be moving Hannah back to school, but I am going to be flying to Kenya and doing a Simara J. W. Marriott stay, which I just got a steal on points for. I'm using points to fly some nice flights as well. That's what's coming up for me. My fall is going to be crazy and booked again, but at least I have. It looks like I'm trying to keep my summer a little more calm. Although that Africa trip, I cannot wait. It's during the Wilder Beast migration. That's a pretty big trip to be. I'm really excited. It's going to be during the Wilder Beast migration, too. So hopefully we'll get some amazing pictures. I got to rent a lens, it reminds me.   [00:50:04.360] - Tamara I was telling somebody about the points deal that you got on that. Everyone just can't even believe it. What a lucky straw.   [00:50:11.400] - Kim That was. Oh, my gosh, it was amazing. I don't know if this would work always, but I'm just a little tip for you guys, if you guys are points people. If you know of any future opening hotels that haven't opened yet, that are opening in the future, just maybe keep an eye on their points rates because that's what happened. This hotel hadn't opened yet. It was opening in April, and in February or something, I saw someone mentioned, Oh, my goodness, they've got nights for 20,000, 20 ish thousand points a night. With Marriott, if you book five nights with points, you only pay for four nights. So it's like book five nights, get one free thing. I don't know how to.   [00:50:49.500] - Tamara Explain it, but you get it. And it's an all inclusive property.   [00:50:51.920] - Kim It's all inclusive property. So all the game drives are included, all the meals are included, everything. I'm paying 93,000 points total for five nights for two people.   [00:51:00.640] - Tamara That's like one night at a nice city hotel.   [00:51:04.320] - Kim Yeah, I know. I was looking at a Fairfield Inn in New York in January, and there were like 65,000 points. So it gives you a little idea there. But anyways, so that's what's up for me. But what about you?   [00:51:14.810] - Tamara As you hear this, I will probably either be in Scotland or Wales, depends on how quickly I get this out. So I leave shortly for a week with a couple of other travel writers, a week in Scotland, a week in Wales, and then I'm going to be home for a couple of weeks. And then I'm actually going to have two weeks in France, which I don't think I've even had a chance to tell you about. But I'm going to do... Glenn and I are going to go to France. We're doing the Taste of Bordeaux River cruise on Amman Waterways. Oh, nice. And then something else that came up. I was invited to do a press trip on European Waterways, which does hotel barge cruises. And I was trying to look at dates in the fall, but they didn't have any availability. But they're like, Well, how about this one on August sixth, which would have been the day I was flying back from France. I was like, Well, I will already be in France. It's to an area that I've been to before. So I was hoping to see something new, but I think it just works out for me to do this back to back, a more traditional river cruise versus a hotel barge cruise just to have these new experiences because I'm not a big ship person, but I'm definitely been wanting to try some of these other types of things.   [00:52:28.570] - Tamara And my friend Michelle is going to come join me for that one because Glenn can't stay for the two weeks.   [00:52:33.830] - Kim Take off that whole time.   [00:52:34.800] - Tamara That's awesome. And then as soon as I get back, Hannah will come back and we have one day at home and then we fly her to Arizona.   [00:52:43.570] - Kim Okie dokey. Well, thank you guys for tuning in again. If you're still with us and still listening, as you can see, we have a few trips on the agenda, so we're not quite sure when we'll make another episode. But as always, we always appreciate you guys tuning in and we'll try to share again soon.   [00:52:58.280] - Tamara Yeah, hopefully, maybe the end of the summer.   [00:53:00.250] - Kim Talk to you later.   [00:53:01.640] - Tamara All right, bye bye.

John and Evan take a stroll down scallion lane and talk about one of their favorite alliums. From how it was named to recipes it's good in to the largest scallion on record they cover everything you need to know about Green Onions..uhhh, I mean table onion, salad onion, onion stick, long onion, baby onion, precious onion, wild onion, yard onion, gibbon.... you get the point. Thanks for listening!!!

Former Fuel singer Brett Scallions called in to talk about his solo show at the Coach House on Friday, January 13 2023. Here's what we talked about: Happy Birthday (0-1) Bowl For Ronnie (1-2) 1/13/23 at the Coach House (2-4) Tour with Nickelback opening (4-5) The Melody Brothers (5-7) World Fire Brigade (7-8) Influences (8-9) Fuel "Untitled" (9-10) Mandatory Metallica (10-end)

Stephen introduces you to the world of onions--spring onions, green onions, bunching onions, pickling unions, and bulb onions. Also, learn about onion daylight requirements. Get more onion growing tips at Harvesttotable.com How to Plant, Grow, and Harvest Onions and Spring Onions, Green Onions, and Scallions.  Keep growing with these books from Stephen Albert and Harvest to Table: The Kitchen Garden Grower's Guide The Vegetable Garden Grower's Masterclass The Vegetable Garden Grower's Guide The Masterclass: Vegetable Garden Almanac & Planner: A Seasonal Month-by-Month Gardener's Guide

Lisa Cheng Smith runs Yun Hai, an online shop that sells Taiwanese pantry goods like fermented black beans and soy paste, sourced directly from Taiwan. She also hosts a Lunar New Year dinner every year—which is why we called upon her to create nine recipes celebrating just that. Contributing writer Priya Krishna talks to Lisa about when the tradition started for her, how to make her astoundingly simple scallion-oil noodles, and the pressure of being an ambassador of Taiwanese food as a Taiwanese-American living in the States. After that, we're going through some of our favorite tofu recipes. Get the recipes from this episode: Scallion-Oil Noodles Crispy Tofu with Maple-Soy Glaze Kimchi Jigae Marinated Tofu with Peanuts and Charred Bean Sprouts Spicy Tofu Crumbles Vegetarian Taco Bowls Learn more about your ad choices. Visit podcastchoices.com/adchoices

Autumn is a time of establishing a rhythmic order and turning inward.The softer calm and re-centering energy grounds us from a restless mind and body.As Women, we innately “nest” in the fall as we prepare our hearts and home with comfort foods brimming with sensational scents of garlic, fennel and sustaining broths. Today's video is all about exploring the biorhythms of our life force and Chi that is represented by the season of Autumn in respect to Ancient Chinese Principle ...So YOU can energetically and physiologically Shift your Inner + Outer Being Fall represents the Lungs and Large IntestineFall corresponds to the lungs, skin, and large intestine. The lungs and large intestine are in charge of digestion and elimination. Anything that does not move in the system stagnates and eventually becomes toxic That's why Fall is a great time to cleanse the physical and emotional toxins that accumulate in the system on a more transient, day-to-day basis. Fall is also Brimming Full of InspirationThe element that is represented in the Fall is METAL and it houses our source of new ideas and is where new emotions take shape, since it's our inhalation-connection (lung) to the universe. When it comes to EMOTIONS…“The Large Intestine ‘lets go' of what is no longer necessary. A healthy balance between the Lung and Large Intestine is demonstrated by a person that can honor commitments, but then let go of a relationship when it is over.”It's a time to let go of old ideas, beliefs, and attachments, leaving room for new space to grow and evolve.Next, let's brief over the Autumn + Vital Skin Health Skin is our largest organ, but it is the LAST to receive essential building blocks from your daily food choices. Essentially the ability to convert the energy and metabolism from inner intestinal track through out the rest of the body - is key. Why Dry Skin + Pesky Breakouts are at their worst during Fall.Frequent dry spots, skin irritation and ailments like blemishes and psoriasis can be at their worst during Autumn months. Warm and cool air trap the skin's cellular turn-over, met with the natural shifts biorhythm cause inconsistency and much needed exfoliation and rich oils to replenish the deep layers of the skin. I'l be sharing an entire episode and video to how to transition your skin care routine for the fall. Yin + Yang = Cause + AffectThe inability to eliminate through regular bowel movements or continue to move the lymphatic system is critical, especially because we have more lymph than blood. If the Lungs are strong, the skin will be lustrous and firm.Here's some tips for Fall Nutrition and a Shopping List to make it easy peasy to shift into the Fall Season - to benefit your best health. Add nourishing {yin foods} to your diet to promote body fluid, soothe the lungs and protect you from dryness.Fist, the obvious: Eat with the seasonYour dry, or brittle hair and sun-worshipped skin will thank you for it. Here's your Hit ListWild rice, raw onions, garlic, radish, turnip, Kohlrabi, Cinnamon, Scallions, Cloves, Fennel, mustard, basil, and nutmeg are considered metal foods. These foods have a dispersing effect and promote energy circulation. They mostly benefit sluggish, damp, lethargic, and cold-blooded people. Curious what's local?Simply put in your zip and find the best seasonal foods in your area with an online guide!https://www.seasonalfoodguide.org/

Wine Road Podcast Episode 161 Sponsored by Ron Rubin Winery   Episode 161 | Jenna McDaniel, Hospitality Manager & Tasting Room Princess at Pech Merle Winery, in Geyserville. Jenna McDaniel delights us with her story of how she found her way to working in the industry, her awesome marriage proposal that involved her favorite wine and a life changing pizza, all while we enjoy a bottle of the Pech Merle Sparkling Brut Rose of Syrah. Our Fast Five recipe is Baked Ricotta with Honey Appetizer from Liz Pembroke of Pembroke Design Studios in Healdsburg. Wine of the Day: Peche Merle Brut Rose of Syrah Fast Five Recipe: Baked Ricotta with Honey Appetizer From Liz Pembroke of Pembroke Design Studios Podcast Sponsor: Ron Rubin Winery https://ronrubinwinery.com/ SHOW NOTES 1:08 Jenna –Princess of the Tasting Room wears all the hats at Peche Merle, which means cave under the hill in ancient French! 1:31 Wine of the Day Pech Merle Brut Rose of Syrah their first ever sparkling. Awesome label on the outside and great wine on the inside! Sparkling for everyday. 5:28 Tasting room in smack dab in the middle of downtown Geyserville. Open everyday 11-6pm. Diavola pizza will deliver food to you in the tasting room—Perfect! 8:00 Jenna grew up in Geyserville and around the wine industry, wine was part of the lifestyle. Now she is back to her roots working at Pech Merle and can walk to work! 11:35 Tasting room experience- no reservations required but recommended. They offer a Classic Tasting and Reserve Tasting with 5 wines each to choose from. And you can add on food from Diavola. 14:20 Jenna's most memorable wine experience was a marriage proposal with a bottle of Linea Cabernet blend under a 300 year-old oak tree on the Pech Merle property – she said Yes—but the Dictator pizza (Marinated Short Rib, Garlic, Mozzarella, Scallions, Serrano Chiles, Kimchi, Kewpie Mayo & Shichimi !!! )from Diavola sealed the deal! Jenna recommends you always propose with a pizza! 16:41 Owner of Pech Merle, Bruce, is an engineer who builds wine caves and the plan is to put a cave on the Pech Merle property at Dry Creek Road. 18:35 Fast Five Recipe –Baked Ricotta with Honey Appetizer From Liz Pembroke of Pembroke Design Studios Ingredients: Fresh Ricotta, olive oil, Meyer lemon peel, honey and sea salt. Directions: Grease a muffin tin with olive oil and fill it with the ricotta. Bake at 375 for 15-17 minutes. Let it cool slightly, then slip on to a parchment line baking sheet and drizzle with olive oil and top with the lemon peel. Put back in oven for another 10 minutes and then drizzle it with honey. Pair with Lambert Bridge Blanc de Blanc Sparkling. 20:55 Plan your visit to Pech Merle. You can call or email the tasting room for an appointment or make a reservation on Tock reservation service. 21:30 Wine & Food Affair is November 5 & 6 tickets still on sale, but sale ends on October 31st. 21:48 Shout Out to Ron Rubin for their continued support! We encourage you to order some wine from Ron Rubin Winery and enjoy it while you listen to the podcast! Links Pech Merle Winery Diavola Pizza Ron Rubin Winery Credits:The Wine Road podcast is mixed and mastered at Threshold Studios Sebastopol, CA. http://thresholdstudios.info/

Brett Scallions was the original lead singer and guitarist for Fuel, who produced multi-platinum albums in the late 1990's and early 2000's.  He was with the band for 23 years, until 2020.  His latest band, Melody Brothers, are planning on releasing an album during the late Fall of 2022.  Multi-award winning program director Ray White caught up with Brett before a show in June of 2014 to talk about Fuel's latest ablum, Puppet Strings, and the bands many songs featured in the movies along with meeting two of his favorite idols.  Today, Fuel is led by founding member Carl Bell and their recent album is titled Anomaly.  We have triple artists featured in our "showcase segment" on this episode.  Billy Idol whose latest EP is The Cage, Nickleback who will be releasing Get Rollin' in November of 2022 and The Boss - Bruce Springsteen who also will be releasing an album of soul covers in November called Only The Strong Survive.  Rock at its' best on Classic Artists Today!

Opening Bible verse: Numbers 11:5-6 I love the idea of a healthy salad for lunch especially since a sandwich is not an option on my gluten and corn-free diet.  In today's episode I talk about the benefits of batch cooking one big salad to eat all week long. Salmon and Quinoa Salad Cook 1lb of wild caught salmon to your liking and set aside.  When I make this as a main dinner, I give each person a portion of salmon on top of the salad.  When I make this as a big salad, I break the salmon into small pieces and mix it in with the salad.  Mixing the salmon in with the salad also allows you to purchase a smaller piece of salmon and stretch it. Cook 1 Cup Quinoa with 2 Cups of Chicken Broth and set aside. Place in large bowl: 1 can of chickpeas drained, 1 cucumber diced, 1 red bell pepper diced, 3/4 Cup of red onion chopped, 1 Cup parsley or cilantro. Prepare the dressing. Mix together 1/4 Cup olive oil, 1/4 Cup lemon juice, 1 Tlbs red vinegar, 2 cloves garlic pressed, 1/2 tsp salt and 1/4 tsp of pepper.   Add cooked Quinoa to large bowl.  Pour dressing over salad and toss to combine. Power Greens Salad can be found here: https://cookieandkate.com/favorite-green-salad-with-apples-cranberries-and-pepitas/ Napa Cabbage with Ginger Vinaigrette: Shred one head of Napa cabbage and 3 carrots. Dice 3 Scallions, 1 Cucumber, 1 avocado diced. Add 1 Cup of Peanuts to top. Top with ginger vinaigrette recipe here: https://www.foodandwine.com/recipes/ginger-vinaigrette   Enjoy!!! To work with me 1:1 or to schedule a 30 minute complimentary discovery call, please email me at: tightshipmama@gmail.com To watch this podcast on YouTube, click here: https://www.youtube.com/channel/UCyBOLMzUaXPRTy59xCxr76g To follow me on Facebook and join in live chats and classes, click here: https://www.facebook.com/tightshipmama If Instagram is your jam, here you go: https://www.instagram.com/tightshipmama/ To be added to the wait list for the next round of my signature course beginning this fall, click here: https://mailchi.mp/61d718553d87/pruning-to-prosper-wait-list  

Molly Yeh fires up the outdoor grill to make her favorite tailgating recipes with a twist, starting with Spicy Cheddar Juicy Lucies with Homemade Chili Potato Chips and Sesame Avocado Salsa on the side.Below are the recipes used in today's episode:Spicy Cheddar Juicy Lucies: https://www.foodnetwork.com/recipes/spicy-cheddar-juicy-lucies-7500272Grilled Corn on Cob with Kimchi Mayo and Scallions: https://www.foodnetwork.com/recipes/grilled-corn-on-cob-with-kimchi-mayo-and-scallions-7500270Homemade Chili Potato Chips with Sesame Avocado Salsa: https://www.foodnetwork.com/recipes/homemade-chili-potato-chips-with-sesame-avocado-salsa-7500281Miso Caramel Cracker Cookies: https://www.foodnetwork.com/recipes/miso-caramel-cracker-cookies-7500271Listen to cookbook author, food blogger and Midwest transplant Molly Yeh prepare dishes inspired by her Jewish and Chinese heritage – with a taste of the Midwest – explaining her recipes and tips along the way. With direct audio from the hit Food Network series Girl Meets Farm, you'll hear Molly create fresh and tasty meals from her country kitchen on the Minnesota-North Dakota border. Want even more of Molly's recipes? Stream full episodes of Girl Meets Farm on discovery+. Head to discoveryplus.com/girlmeetsfarm to start your 7-day free trial today. Terms apply.

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.

Lexman and Chris Lattner discuss the differences between scallions and bikes, Torbay and percepts, and how to correctly toss a softhead.

Carmine Appice, Vinny Appice, and Ron Onesti, Rock-Star hosts of Hangin' and Bangin' have a great discussion with Brett Scallions and Samuel Cristea.

Carmine Appice, Vinny Appice, and Ron Onesti, Rock-Star hosts of Hangin' and Bangin' have a great discussion with Brett Scallions and Samuel Cristea.

Chives and scallions are the mild-flavored members of the onion family which are easily grown in pots and containers indoors and out. Stephen gives you easy tips for growing these flavorful to both raw and cooked kitchen dishes. Get more growing tips at Harvesttotable.com—How to Plant, Grow, and Harvest Chives and How to Grow Scallions.

Brett Scallions and Samuel Cristea will join Carmine Appice, Vinny Appice, and Ron Onesti on Hangin' & Bangin'.

Brett Scallions and Samuel Cristea will join Carmine Appice, Vinny Appice, and Ron Onesti on Hangin' & Bangin'. Learn more about your ad choices. Visit megaphone.fm/adchoices

Brett Scallions and Samuel Cristea will join Carmine Appice, Vinny Appice, and Ron Onesti on Hangin' & Bangin'.

Brett Scallions and Samuel Cristea will join Carmine Appice, Vinny Appice, and Ron Onesti on Hangin' & Bangin'. Learn more about your ad choices. Visit megaphone.fm/adchoices

Brett Scallions of FUEL Shares his "ROCK SCENE

Welcome back! This week the double-wide is proud to welcome Brett Scallions, Billy Harvey & Eddie Wohl! The guys give us a sneak peek at their new music.  JudiLew spins some tunes to play us out. Thanks for tuning in. Remember to like & subscribe so that you never miss an episode! Streaming links: bit.ly/steviedrocks   Executive Producers: Judi Lewinson: https://www.instagram.com/iamjudilew Stevie Dupin: https://www.instagram.com/steviedrocks Production Company: VANGRIOThttps://www.vangriot.com #CmonGetHappyHour #StevieD #JudiLew#steviedrocks #iamjudilew #vangriot

AndrewDrawn to Life, Cirque Du Soleil: https://www.disneysprings.com/entertainment/drawn-to-life-cirque-du-soleiliPhone 13 X: https://www.apple.com/iphone-13/Cuphead, Fast Rolling Dice Game: https://theop.games/products/game/cuphead-fast-rolling-dice-game/LaurenOculus: https://www.oculus.com/quest-2/Encanto: https://www.imdb.com/title/tt2953050/?ref_=fn_al_tt_1The Witcher, Season 2: https://www.imdb.com/title/tt5180504/?ref_=fn_al_tt_1Hawkeye Finale: https://www.imdb.com/title/tt10160804/?ref_=fn_al_tt_1Book of Boba Fett: https://www.imdb.com/title/tt13668894/?ref_=nv_sr_srsg_0Yellowjackets: https://www.imdb.com/title/tt11041332/?ref_=fn_al_tt_1PatrickDon't Look Up: https://www.imdb.com/title/tt11286314/Twitchhttps://www.twitch.tv/mof1podcast

This show originally aired on January 21, 2021 Ask any chef or home cook what ingredient they can't live without, and we bet they'll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world's great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She's an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop's notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook Featured Recipes: Red Onion and Goat Cheese Galette Grits with Scallions and Bacon Four-Onion Dip Ramin Ganeshram's Vegan Sour Cream and Onion Dip Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

This week, Alexis gets non-technical with Li Jin, Founder and General Partner of Atelier Ventures. They talk about crying for Limited Too, Li's highly unusual high school experience, AaaS (Adulting as a Service), and extremely last mile bacon delivery.You can find Li on Twitter at twitter.com/ljin18 and Alexis at twitter.com/yayalexisgay or instagram.com/yayalexisgay and twitter.com/NonTechnicalPod.This episode is sponsored by Polywork, a new kind of professional social network. Whereas traditional professional networks focus on labelling you with just a job title, Polywork enables people to share what they actually do on a timeline. Polywork is currently invite-only, but you use the code hellohello at http://polywork.com/ to sign up now!

Colu Henry is a hugely accomplished food writer, with articles in The New York Times and Wine Spectator, and a beloved cookbook that's right up my alley: Back Pocket Pasta. In today's episode, we learn all about Colu's background as a cabaret performer, her transition into food writing, working for chefs like Scott Conant and Marcus Samuelsson, and growing up with an Italian grandmother. We also cover ego and selflessness in cooking, how to read a wine bottle, people-pleasing, and -- as a special treat -- she even sings a little. See acast.com/privacy for privacy and opt-out information.

There's nothing like the intense flavor (or the smell) of an onion. Wild onions were among the first foods that mankind gathered and ate and are one of the first signs of spring. Onions are in the allium family, along with garlic and shallots. Spring onions are one of my favorite varieties. Spring onions are also called green onions, young onions, pencil onion and scallions. Scallions aren't as fully ripened as a green onion and should not have a bulb. Spring onions are the milder, first stage of a mature onion. If left in the ground to grow, they'll form...Article Link

Ask any chef or home cook what ingredient they can't live without, and we bet they'll say onions. So many delicious things start with cooking onions. Onions are the foundation of the world's great cuisines. In this episode, we celebrate the onion. . .the most essential ingredient in the kitchen. Kate Winslow, author of the book Onions Etcetera, shares recipes and onion wisdom. Plus, we talk with Sefra Alexandra, aka The Seed Huntress, about her quest to revive the Southport Globe Onion. She's an agroecologist and ethnobotantist who has dedicated her life to seed saving and preserving the genetic biodiversity of the food we eat. You haven't met anyone more passionate about seeds and onions in Connecticut. And finally, we dive into the crop's notable history in Westport during the Civil War with historian Ramin Ganeshram, and Chef Plum shares his riff on a first-year culinary school classic: French Onion Soup. Join the conversation on Facebook, Twitter, Instagram, and email at seasoned@ctpublic.org. Robyn Doyon-Aitken and Catie Talarski produced this show. Guests: Kate Winslow – Author of Onions Etcetera: The Essential Allium Cookbook Sefra Alexandra (The Seed Huntress) – Agroecologist and ethnobotantist. Founder of The Southport Globe Onion Initiative Ramin Ganeshram – Executive Director of the Westport Museum for History and Culture, author of The General's Cook Featured Recipes: Red Onion and Goat Cheese Galette Grits with Scallions and Bacon Four-Onion Dip Ramin Ganeshram's Vegan Sour Cream and Onion Dip Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Hey kids… it’s that time of year again! That’s right… it’s time for Pot-C to run us through the 2020 Heat of The Year in addition to new releases and The Heat of the Week. What that means is lots and lots of music! Music by Raez, Vietnam II, Cheese N Pot-C, Headsnack & Primo Sol, The Scallions, Cutside, Viktor Van River, Timezone Lafontaine, The Impossebulls and even a Pot-C solo joint! So download, settle in and let Pot-C guide you through the latest and greatest at blocSonic! Many thanks to Pot-C for again putting in mad work to bring us a great episode! Of course, thanks once again to you for downloading & listening. We always strive to deliver content you’ll love. Please spread the word about blocSonic, if you enjoy what we do.

What's up, how are things. How about those Mets huh? We have a great episode for you, Dylan Vattelana is funny and a lot of fun to talk to. I can only assume that's he's fun to listen to. This episode was great, and we even had a James Godwin on this one, we love it when he gets time to hang with us plebs. Dylan is a great comic, and I highly recommend you give him a follow. Dylan's FaceBook Follow that! Home of the Rhino My FaceBook Page S.J. Network Audible Trial --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/adventuresofalbinorhino/message Support this podcast: https://anchor.fm/adventuresofalbinorhino/support

Tonight! 9:00pm ET @siriusxm #siriusxmfaction Channel 103 @rolandsfoodcourt w/@gennaro.pecchia We dive into the gorgeous new cookbook by Super Chef @marcuscooks A must add to your collection called

The Junior League of Birmingham's Market Noel is virtual this year. Leah talks with Haley Scallions about their event that is happening today through Sunday.

It’s time to cook along with this multi-award winning chef IN HIS HOME KITCHEN. In this episode, you won’t believe what secret ingredient this culinary mastermind uses to coat his shrimp.  If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.   Makes 2 servings  INGREDIENTS For the Shrimp: 10 pieces of 21-25 count shrimp, peeled, deveined Salt and pepper 1 cup flour 4 egg whites, lightly beaten 1 cup ground corn nuts (preferably quicos brand) ¼ cup neutral oil For the Broth: 2 Tbs. olive oil 2 medium shallots, peeled, sliced thin 1-inch piece ginger, peeled sliced thin ½ lemongrass stalk, sliced thin 1 cup corn kernels ½ tsp turmeric powder Pinch cayenne 1 1/3 cups water 2 tsp salt For the Chili Oil:  ¼ cup olive oil 1 tsp Hungarian paprika 10 tsp Spanish paprika   Additional Ingredients: 3 tsp extra virgin olive oil  1 cup corn kernels 2 scallions, white and light green part only, sliced thin 1 tsp jalapeno, seeded, minced 2 tsp cilantro, med chiffonade 2 tsp fresh lime juice Sea salt/black pepper, to taste 2 tsp chives, minced Microplane lime zest  EQUIPMENT ESSENTIALS - 3 Medium bowls (for flour, egg white, and ground corn nuts) - Colander (to shake off excess mixture from shrimp) - 2 Medium sauté pans (for frying shrimp and for corn) - Paper-towel lined plate (to blot shrimp) - Medium pot (to make broth) - Blender (to puree broth) - Fine mesh strainer (to strain broth) - Ladle (to help strain broth) - Small pot (to make chili oil) - 2 bowls (for serving) For recipe instructions, visit www.CookTracks.com.  Tag your meal on social media: #CookTracks / @CookTracks CookTracks is a production of Beyond the Plate. 

I was joined by Sporting Panda as always to discuss Scallions, Jack Grealish, relegated players, The FI trader panel, media revamps and all your questions! FI chat starts at 7 mins ish. Join my Patreon! For as little as £3 a month, get access to amazing premium content and bonus content: https://www.patreon.com/FIGuide Head over to https://www.hotmic.io/ and sign up with the code 'FIG' to catch Panda and I covering football matches! Discussed on today's show: The FI twitter community Relegated players Jadon sancho The FI trader panel Media revamp All your questions! If you did enjoy this, please do subscribe- and leave a review! Want to learn more about football index and hone your trading skills? Check out my YouTube channel: https://www.youtube.com/channel/UCBRKBjc-H8EvC15eejJc6GQ Check out my website: Footballindexguide.com (Footballindexguide.com) If you haven't already signed up to Football Index, use the referral code "FIG" when signing up for a bonus! ⬇ ●Deposit £50 or more, get a £20 bonus ●You also trade up to £500 risk free for 7 days (T&C's: https://trade.footballindex.co.uk/figbonus/) Today’s episode was brought to you by The Athletic. The Athletic is a subscription-based sports news site, delivering in-depth sports coverage for die hard fans.The Athletic is telling stories you won’t find anywhere else. No ads or clickbait; just great sportswriting. Join today and expand your football knowledge! For 50% off your annual subscription to the best sports writing around, go to theathletic.co.uk/FIG Music by Nkato, and Joakim Karud https://www.begambleaware.org/ and 18+

Cellist Bree Ahern discusses her love for oil painting and ballet and how her rediscovery of her previous passion has recharged her spirit during the trying times of COVID-19. You can find more information on Bree and buy some of her artwork at her website www.breeahern.com and Instagram @breeaahern Support this podcast at www.patreon.com/haydnmusicstand and visit our social media pages @haydnmusicstand. Spotify Playlist: https://open.spotify.com/playlist/1iFJSHos3tN6kQid0BRqiN?si=bwOA9EynTJic7zBk0xDp6A --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/haydnmusicstand/support

38. Magical bread follow up w/ scallionsRelated links for 38. Magical bread follow up w/ scallions: Reply to this episode on ykyz: https://ykyz.com/p/a59ae0a80453df3d77ff697bd804fc95daae1471 PracticalMagic microcast: https://ykyz.com/c/microcast?&username=practicalmagic

SEWCT | Simple Eats w/ Chef The nutritional benefits of Scallions. Instagram - https://www.instagram.com/officialcheft/ Tiktok - https://vm.tiktok.com/CxR6Vw/ Twitter - https://mobile.twitter.com/officialcheft Simple Eats - www.SimpleEats.com My Amazon Influencers store - www.amazon.com/shop/officialcheft Daryl "DaFirstAgent" Stewart Producer/Audio Engineer CEO of Do It Yourself Productions LLC Email: ‪Doityourselfproductionsnyc@gmail.com‬ IG: @DaFirstAgent --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/SEWCT/support

Dave pays his respects to the late, great Floyd Cardoz, who passed away on March 25, 2020, due to complications from contracting COVID-19 (0:57). Then, he calls up Majordomo Media head of creative Chris Ying to discuss the importance of protecting vendors in the COVID-19 era (10:20), the undeniable stupidity of the Instant Pot fad (39:34), a valuable lesson that can be learned from the survivalist trick of regrowing scallions (53:40), and more.

In this episode, we've talked about cooking, the recipe for scallion pancakes, and one of the uses of “hōo” in Taiwanese. Please visit the episode webpage for a detailed outline of the episode! See omnystudio.com/listener for privacy information.

In this episode, we’ve talked about cooking, the recipe for scallion pancakes, and one of the uses of “hōo” in Taiwanese.

Lisa Cheng Smith runs Yun Hai, an online shop that sells Taiwanese pantry goods like fermented black beans and soy paste, sourced directly from Taiwan. She also hosts a Lunar New Year dinner every year—which is why we called upon her to create nine recipes celebrating just that. Contributing writer Priya Krishna talks to Lisa about when the tradition started for her, how to make her astoundingly simple scallion-oil noodles, and the pressure of being an ambassador of Taiwanese food as a Taiwanese-American living in the States. After that, we're going through some of our favorite tofu recipes. Get the recipes from this episode: Scallion-Oil Noodles Crispy Tofu with Maple-Soy Glaze Kimchi Jigae Marinated Tofu with Peanuts and Charred Bean Sprouts Spicy Tofu Crumbles Vegetarian Taco Bowls Learn more about your ad choices. Visit megaphone.fm/adchoices

For this month’s episode we’ve got a special treat for you. Pot-C interviews blocGLOBAL co-owner Shawn Franklin who happens to also be a member of The Scallions, Action Will Be Taken, Pimpstrut Local #13 and has collaborated multiple times with The Impossebulls! During the interview, somwhere amongst the details of Shawn’s back story and how our Traffic Entertainment Group distribution deal came to be, Shawn leaks an incredibly exciting bit of blocGLOBAL news! As always, Pot-C, delivers the musical goods spinning new tunes and the top 5 of the month, including music by Mos Emvy, Tha Silent Partner, M.V.A, Metre, Viktor Van River, Cheese N Pot-C, Tab, A.Moss & Nic Bommarito. Oh… and this episode features live drums by Matt Modder aka D-Ranga of Tha Dead Prezidentz Choice! A huge thanks to Shawn Franklin for taking a moment to talk! Thanks also to Pot-C for continuing to make Tha Bloc Report such a fun listen! Of course, thanks once again to you for downloading & listening. We always strive to deliver content you’ll love. Please spread the word about blocSonic, if you enjoy what we do.

Melissa comes home to an empty refrigerator save for eggs, scallions and some sad sage and ends up showing us an amazing recipe and technique for Olive Oil Fried Eggs with Scallions, Sage and Turkish Red Pepper. She also has a surefire way to tell if your eggs are fresh, explains how to make the creamiest of scrambled eggs, and how to get those addictive hard-cooked eggs with the perfect jammy center that are all over Instagram.   Broadcast dates for this episode: September 11, 2019

Melissa comes home to an empty refrigerator save for eggs, scallions and some sad sage, and ends up showing us an amazing recipe and technique for Olive Oil Fried Eggs with Scallions, Sage and Turkish Red Pepper.

The Nimble CookBy Ronna Welsh Intro: Welcome to the Cookery by the Book podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Ronna Welsh: Hi. I'm Ronna Welsh, and my cookbook is The Nimble Cook.Suzy Chase: Your philosophy is there are three steps to making a meal. How can we be nimble in three steps?Ronna Welsh: The first is to take stock of what we have. For me, that means, when you open up your refrigerator looking for something to eat, you see the things that you would normally be blind to. That includes things that are on your refrigerator door, the things that are pushed to the back of your fridge. It also might include things in your pantry that you've just ignored because they aren't on spoiler alert. The other thing about taking stock of what you have is to think about the time, who you have to feed, how much counter space you have. All those things should drive what you do. After we take stock of what we have, we want to create what I call starting points. That's really basically saying, "What do I do with what I have?" There's a lot less pressure involved in making one small move from, let's say, a raw ingredient to a raw ingredient cut or a raw ingredient washed or a raw ingredient roasted than there is from taking said raw ingredient and turning it into a soup, a risotto, a dish for which many of us might need a recipe or at least more motivation than we might bring to the kitchen on an average Tuesday. When you have these things that are started already, so maybe it's an onion that's already chopped for you or maybe it's you pulled all the loose bags of pasta out of your cabinet to reckon with on your counter, then the next thing to do is to put things together to eat, and that's plating. That could be as simple as take the avocado you cut in half, drive a spoon into it, and then that really nice hazelnut oil that you haven't used yet because it cost more than your salary, you open to pour on top. That's the making of a meal. It's sort of this three-step process that can be carried out over the course of a week if you are a planner and you like to do things like cut an onion while you're waiting for your pizza delivery, or it's actually itself compressed into one moment, the way in which we go from, "There's nothing to eat," to, "Great, I'm sitting down for dinner."Suzy Chase: I thought it was so interesting that you mentioned your refrigerator door. You really never think of that.Ronna Welsh: It's true. The things that we have on our refrigerator door are the ... they're collections, almost memories of dinners that we've had. It's the barbecue, or the time we made Thai food and the fish sauce is there to remind us, or the jar of tamarind paste, those things that don't go bad. It's the seven jars opened of mustard. It's the jalapeno peppers, all those things that are preserved and buy us time to look elsewhere, so we do. One of my favorite recipes in the book is for something I call Refrigerator Door Relish. I take everything on my refrigerator door, which in my case being a lover of things salty, are green peppercorns, capers, anchovies, and I put them all together. I do a big dump. I pull them all off my shelves, and then I reckon with what I have to clean once I've cleared the space. Then I put them in a food processor with some oil, sometimes some red pepper flakes, sometimes some lemon, but usually just those things, and they become a relish. What's done from there is you can take that relish and then grab all that mustard that's in your door and mix it together, and then it becomes this really spicy interesting condiment. I do other things with it, but the whole point is not so much that I have bought more time, because these things weren't going bad in the first place, but I put them into this more recognizable form, more of a convenience food. Then what I do is, when I take that relish or that mustard, I don't put it back on the side of the fridge. I put it in front of me, maybe in front of the milk even so that the next time I go into the refrigerator, I see it in front of me, and it says, "Hey, over here. Maybe I can be of help." What I just proposed is nothing profound. It's simply that it's one step in a direction that sometimes we need to take in order for us to think about ingredients becoming a meal.Suzy Chase: Okay. How on Earth do we make risotto from scratch in two minutes?Ronna Welsh: Right, so this is actually something that I learned working in restaurants. The best of the Italian restaurants do actually take 20 minutes to make your risotto, so when they request that on the menu, it's no lie, but risotto from start to finish elsewhere, I learned, and certainly in my home, happens by taking each specific step and then pausing at the moment that's right for you. But then here's the key is carrying forth from that moment, and I'll give you and example in a second, carrying forth from that moment all the stuff that makes risotto risotto into the next moment. For example, let's say we are making risotto which starts with this Arborio rice, and we ... well, that's the rice that goes into it. It actually starts with shallots, let's say shallots and butter, and we're sauteing those things. Then we add to that our rice, cook that for one or two minutes, and then you add wine. This is sort of just a very classic procedure for making risotto. We let the wine cook down. Then what we do is we begin to add stock. The stock is actually added while it's hot, so you have this other pot on the burner of stock, and you add that little by little to kind of eke out the starch from the rice, and that's what makes risotto creamy. Let's say you get to the point where you're maybe 18 minutes in, right, and it's still not done. That's one of the places where I might stop. In order to stop but to still make sure that my risotto, when I pick it up a day or two later, is as good as if I was making it from scratch, I need to take all of that creamy but not quite done rice in the pot, and I need to pour it out onto a sheet pan or a cookie tray. What that does is it stops the cooking immediately. I spread it out, but I also make sure to take a rubber spatula and scrape every bit of starchy goodness from inside that pot and put it on the tray. Then, absolutely, when that is cool and ready to go into a container in my refrigerator, I scrape every bit of that delicious gooey starch into the container because if I don't do that, then all my effort is short-changed.It's about knowing how to pause, how to keep all of the essential elements that make cooking really good in place so that, when you're ready to pick it up, you just kind of resume with the same attention and forethought as you had when you were starting the risotto initially.Suzy Chase: Did you just describe the 20-minute or your 2-minute one?Ronna Welsh: Sorry. I just described the up to about 18 minutes where it's not quite done, and then you stop the cooking. Then what happens is, once everything is cooled down, and let's say you store it, you come back to it two days later. I decide that, instead of making risotto for four because, lo and behold, it's only me cooking for myself that evening, I might take a scoop out of that container of par-cooked risotto, so not fully cooked but most of the way cooked, and I'll put it in a pan. I'll kind of warm it up a little bit. Then I set in place all the other elements for making the risotto that I kind of interrupted from two days before.Suzy Chase: Okay.Ronna Welsh: I'll put the remainder of my stock on the stove. What happens is, as soon as I add that warm stock to that small single serving of risotto in the pan, the creaminess comes back instantly, and so I finish a portion of risotto in time for me to eat in two minutes, but what I've done is I've kind of preserved the care and the attention of the other 18 minutes but just pushed them forward to when I needed to eat.Suzy Chase: One thing I love about this cookbook is that most dishes are written for a single serving size. Talk a bit about that.Ronna Welsh: Yes. That was highly controversial, that is in the cookbook publishing world, but I was insistent on it, and here's why. I have a family of four. I never cook for four. There are families of five, families of three, people who cook just for themselves. For one thing, I wanted to make a cookbook that did not speak to this generic four-to-six-person dinner. The other thing is, even though I have a family for four, I'm not cooking the same thing for everyone at all times. To me, this idea of who we had as eaters really was outdated. The other thing is when you have an approach to cooking that is ingredient-driven, and that is you're focusing on what you have, using what you have given your circumstances, time, how it's best expressed rather than focused on, let's say, making a soup for which there will be leftovers if you have it feed four to six, then what you do is you can cook out of anything you have on hand. If I have one leek, I can still make something with it for me to eat rather than worry about going to the store to get four more leeks to make a recipe for soup that feeds four. The way that my starting points are set up ... The book is divided between starting points and explorations. Basically, that's just saying I have an ingredient, let's say leeks. With that ingredient, I do one thing. In this case, maybe I braise them. That just means I cook them slowly with some aromatics and wine and water, and they're delicious and soft. From that container of braised leeks, that container with those leeks which are edible just with a fork in my underwear at midnight, there's also the ability to take a small portion of those leeks, heat them in a pan, mash them up with maybe a cooked potato that I also have, and there I have soup for one that required no planning and zero waste. That's really what's behind this method is the idea that, if you use what you have, you should be able to turn small bits and pieces into plates of food. There's also one other thing that goes into this, and that is that I think we need to reckon with the fact that mealtime doesn't have to or really doesn't ever look the way it does as cookbooks suggest. We rarely have a platter as a main entrée and then a platter of vegetables and then a platter of starch and have all that food be gone by the end of the meal. Instead, sometimes I think meals need to look like the family that's eating them, so it needs to look a collection of ideas and interests and tastes. Sometimes, for me, a meal might be the potato-leek soup that I kind of sort of mocked together in those two minutes, but somebody else in my family might eat that half of an avocado with that really beautiful oil and a spoon. As long as we're sitting together and we're eating from what we have, that's the meal.Suzy Chase: Jacques Pepin said you cook the way he does: efficiently, vigilantly, skillfully, and frugally. Was this way of cooking second nature to you, or did you have to develop these skills along the way?Ronna Welsh: It wasn't second nature, although I think it's the most intuitive way to cook, but for me, no. I grew up in a household of convenience foods. I was the kid who ate the mashed potatoes out of the packet, the green beans out of the can. It wasn't until I was older, went away, and then after graduate school started to cook that I understood the skillset I was missing. Even then, though, being a new cook and then working my way through the restaurant world, there I started in Austin, Texas and then came to New York, I learned how to cook by dish. That means that whatever we were serving, whatever was on the menu, we would prep our ingredients for that particular dish. We would mise en place a dish in order to execute it perfectly well and in keeping with the rigors and the timing of the kitchen. I've always been focused, I think like most cooks, on the dish, the recipe, and then the execution of. It wasn't until I stepped out of the kitchen, which is when you had my first daughter, and then two years following my second, that I reckoned with the fact that all of my experience in the professional world did little to prepare me for cooking at home. I've always cooked at home for friends. I always loved spending days off doing really ambitious things, but making a cassoulet serves no purpose in feeding a toddler. It was feeding kids that proved to be my greatest challenge as a cook. I had to come up with a way to cook for them that was as sort of fly by the seat of my pants as parenting always is. The way for me to do that was not to stock up on chicken fingers and boxed mac and cheese. If I credit my professional background at all, it's that it made me stubborn, and it made me unwilling to make those choices of convenience and forced me to find another way.Suzy Chase: What two ingredients do you use most?Ronna Welsh: Olive oil and salt.Suzy Chase: Speaking of salts, you have a Spice, Salts and Rubs chapter. The bay salt recipe has renewed my interest in bay leaves, which I normally think are like nothing, flavorless. Talk a bit about that.Ronna Welsh: Right, so one of the things, when I started teaching, I realized is that people are wary of their spice rack. Of course, it's really easy for spices to go old. It's really for us to overlook spices that we bought for one particular dish. Also, many of us don't use spices beyond the specific instructions in a recipe. One of the problems, I think, is that we are told to check out our spices by opening a jar and then sticking our nose in the jar, but you know what? Spices all sort of smell the same. They smell dusty after a while. They smell a little bit like shoes, and so you can't actually taste a spice by smelling it, which sounds obvious, except that's what we've all been encouraged to do. Then the next step is to say, "Well, what if I just lick my finger and stick it in the jar?" because that's the way we roll in my house, and then put my finer in my mouth. Well, if you do that for cumin, which is a spice I use all the time, you'll get a sense of what it is, but you'll also then taste that it's somewhat metallic and off-putting. That doesn't open up ideas for what to do, so the key is to provide a medium through which you can taste the spice, and one of those is salt. What I tell people to do is take spices out of your spice rack and, in a little bowl, put some of that spice and salt, mix it up, and taste. Then you'll see the possibilities of that one spice. Spice salts, for me, are the key to your spice rack. Bay salt came about because I had this, I guess for over a period of months, I just kept buying bay leaves, and so I had these individual packets of bay leaves and not enough soup to make, right? We always put sort of the bay leaf in the soup for this elusive, we're not quite sure what flavor. I took them all because, for me, my choice was trash or opportunity, so I took them all, I put them in a spice grinder with some salt, and that became bay salt. The thing about bay salt is it tastes like nothing else, and it goes on absolutely everything. Whereas the bay leaf that cooks for a long time in a soup or a stew provides a kind of backbone that we can't quite describe and so we don't even know it's gone, really, if it's not there, but the bay salt then sits right on your tongue. I use it as a finishing salt. It might be that you would take chicken soup that normally, I guess, maybe you could cook with a bay leaf but, instead, I just add some bay salt to the end.Suzy Chase: Sticking with the salt subject, on Saturday, I made your recipe for Salted Roast Chicken on page 253. At first, I thought, "This is a lot of salt," and then it was so moist. It was so crispy on the outside. How does the salt contribute to the moistness of the chicken?Ronna Welsh: Well, in this case, the salt is put on the chicken as far as 24 hours in advance. The salt is different than other kinds of, let's say, spices. Salt worms its way into the meat, and so then you begin to season the meat from the inside out. The case with salt is its magic is that it's not imparting its own flavor, although it will if you use too much, but that it brings out the flavor of the thing that you've salted. The idea is that you've seasoned the meat from the inside out. The salt itself aids in the moisture of the meat, but I also think that has to do with the way it is cooked so that the skin is dried out in the fridge overnight. You cook the chicken on super high heat, crisp the skin, and then let it bathe in all of its fat at a slightly lower temperature to finish it. The other thing I like about that chicken dish is I shove the chicken in a roasting pan, a snug one, so every bit of juice and fat just collects on the bottom of the pan. That helps also to keep the chicken moist because it sits in a bath of its own making.Suzy Chase: I also made your Roasted Cucumbers With Caraway Seeds and Scallions on page 126. I have never had roasted cucumbers or even thought about roasting cucumbers. This was crazy. Describe this dish.Ronna Welsh: Sure. Roasted cucumbers is now my favorite thing. I have a couple of different recipes for them, but the idea behind the roasted cucumbers is to treat them as a vegetable in the way that we might treat a zucchini squash. They have a lot of water in them, so you have to reckon with that. One of the things I do in the roasting is allow the water from the cucumber to contribute to a sauce. It's put in a dish with butter and caraway seeds. Salt is important. Roasted so that they turn that kind of dull green. You can cut them with a fork, they're that tender, but they're rather substantial, which is something that surprised me. Then they're beautifully paired with a sour cream but even, actually, salty meats. The roasted cucumbers came about because when I was thinking about things I could make with cucumbers. My thought process goes like this, and this is what I encourage for everyone is to say, "Cucumbers. What can I do? I can bite into it raw. I can slice it. I can peel it and slice it. I can grate it. I can blend it. I can ..." Then you begin to insert other options, things that maybe you've never done before. "Can I steam it? Sure. Can I roast it? I don't know." Then if you say, "Well I want to find out," then you can even look up other recipes for roasted cucumber, if they exist, or you play around yourself. To me, that's the beginning of the process of improvisation is to ask yourself, "What do I do with what I have?" You might arrive at a really interesting pairing of ingredient and technique that you hadn't thought of before.Suzy Chase: Now for my segment called My Least Meal. What would you have for your last supper?Ronna Welsh: First, I would like to say that I would like to be able to take this back at any point in my life and offer another answer, but I think perhaps my last meal would be a huge cassoulet. It might be because I mentioned that word 20 minutes ago but, honestly, think about it. When you have a cassoulet and you break into the crust, you have days worth of labor, and it's that magic moment where you aren't sure is it going to be really good? It's such a gift to me. It's such a one-pot gift that I like to enjoy by myself. I will share it with other friends if they're on the island, but I suppose it's the category of things like, to me, cassoulet and terrine, things that require so much finesse and care and time. Those might be the kinds of things that I'd have for my last meal.Suzy Chase: Where can we find you on the web, social media, and in Brooklyn?Ronna Welsh: The name of my cooking studio in Brooklyn is Purple Kale Kitchenworks, so you will be able to find me and also a little bit more about the book at purplekale.com, purple like the color, kale like the vegetable dot com, and on social media as well would be purplekalekitchenworks.Suzy Chase: Everyone is a better cook in The Nimble Kitchen. Thanks so much for coming on Cookery by the Book podcast.Ronna Welsh: Thank you.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book podcast, the only podcast devoted to cookbooks since 2015.

Tom Timony had held many roles in the music industry and, at one point, led the team at Ralph Records, home of the avant-garde act The Residents. Today Tom shares stories from inside Ralph Records, The Residents, the rare and legendary records and more. Plus a track from The Scallions to enjoy! If you like records, just starting a collection or are an uber-nerd with a house-full of vinyl, this is the podcast for you. Nate Goyer is The Vinyl Guide and discusses all things music and record-related. Web  |  Facebook  |  Instagram  |  YouTube

Original Air Date: July 7, 2018  Lawn Care There was a question last week about lawns, so I thought I would run through lawn basics.  The first thing is to test your soil.  It probably is on the acid side and needs lime but the test will answer that question.  Make sure to test a few locations.  Then over seed your lawn in the spring.  Some of the grass will die back over the winter and reseeding will both add to the green look but will help to crowd out other plants, aka weeds! Lawn are just like gardens in that they need added organic matter.  This can be done by hand broadcasting compost, I like the dehydrated compost manure because it is both dry and easy to spread as well as being high in nitrogen.  Next try not cut your lawn too short.  The recommended length is 3” so try for that and you’ll have a greener healthier lawn, that is less likely to turn brown in August.  The only way I know to keep out the weeks like dandelions and pigweed is to just hand pull them.  I just don’t see that the use of herbicides that eventually make their way into out streams and lakes as a good idea.  That a green lawn is worth the price. Second Season To Do List Thin the apple trees to one apple every 6 to eight inches, water and fertilize. Hill the potatoes  Thin the carrots to one ever 3 inches and, beets to 3 or 4 inch depending on variety (eat the beet greens) and thin any seeds that you have seeded very closely.  It is important to thin so the tender young plants don’ get leggy!  Tie tomatoes to stake or trellis and pinch suckers, trim bottom leaves.  Tie up cucumbers to trellis  Stake and tie up peppers and eggplant if they a leaning at all the weight of the fruits with a heavy rain can topple them over like peonies  Plant more lettuces,   Cut your garlic scapes and use them for pesto, soup stock, grill them with a little oil salt and pepper  Setup Japanese beetle traps, they will be here soooooon!  Water and feed asparagus and rhubarb to prepare them for next year’s harvest  Plant your second season crops  Spray the Cole family crops with BT or Spinosad, they are coming…  Water your berries.  Raspberries, Blueberries.  There is a tendency to overlook the need to water fruiting bushes just because they are perennials.  But they will benefit for this kind care, and so will you!  Second Season My wife and I like Kimchi (if you don’t know what that is, it is like an Asian sauerkraut), we like it a lot!  So this time of year we plant Chinese Cabbage and Daikon Radish under covers (a must) and in a few weeks we will plant Tat Soi because I grows so fast if I plant it now it will be overgrown when I want it for the Kimchi.  Also, you can have a second planting of Kale, Carrots and the Summer lettuces. If you can find the onion bulbs you can plant a second planting for fresh eating Scallions.  To really get the most from your garden plot continue to plant a replant though out the season.  Mulch Mulch can help in this hot summer we have.    But choosing the right kind of mulch is very important.  For instance if you use hay, even so called ‘mulch hay’ it can be loaded with seeds of very variety so only use straw for a mulch in your garden or you can use shredded paper, peat moss.  If you have used black plastic or a fiberglass product that is OK but in the heat of summer it might actually get too hot so for the cool weather crops consider a mulch of straw to keep things cool.    NEVER TOO LATE TO START A GARDEN.

Today we discuss The Unsung Aromatic, scallions. When we aren't accidentally liquefying them, we find that these alliums are pretty inoffensive though Molly isn't that impressed. Then, we celebrate tender lower parts and the return of Mrs. Cubbison. Links: Malaysian Chicken and Rice - Recipe - FineCooking Dinner, with a garden and lilies | Orangette oaxaca city market - Google Search Calçot - Wikipedia Mezze Maniche Rigate with Scallions

Eat your feelings! Then eat someone else's feelings. Or don't, that might not be polite come to think of it. It's better to share! So get a nice bowl of spicy Thai noodles, or whatever form your feelings take, and curl up with this installment of the Real Brian Show! We're so happy to welcome back Shear Terror and, new guest, Hannah (heretofore Heroess). In This Episode Welcome back Morgan! And first time welcome to Hannah. What does your "perfect day" look like? Sciatic remedy, you say? British crime dramas on Netflix Eat Your Feelings I've probably mentioned this in blog posts recently, but I've been on a major Thai food kick for a couple months now. Once I started keeping regular Thai ingredients on hand it started getting easier to whip something up spur of the moment, or to just buy the more substantial aspects of a recipe when needed (fresh pork, chilies, you know). If you like Thai food but don't really know where to start... here's a great recipe. It's simple: spicy Thai noodles. What do you need? Linguine pasta Honey Chili Paste Soy Sauce Sesame oil Scallions, carrots, peanuts, cilantro, hot sauce So simple, right? I add pork to this recipe. But here's what you do: Boil pasta while doing the steps below Heat 2 tablespoons of vegetable oil and 1/2 C sesame oil with 1 tablespoon of red pepper flakes When oil is hot, strain pepper flakes and reserve the oil in a bowl. Add the oil back into the skillet, then add 1 1/2 teaspoons of chili paste. Whisk together with 6 tablespoons of soy sauce and 6 tablespoons of honey Toss pasta in the skillet with the sauce BOOM! Top with chopped scallions, carrots, cilantro... serve hot or cold. I think I'm going to go eat my feelings now. Links Morgan's Website - With The Wild Flowers Lil Jon - Alive About "Joyful" by X Ambassadors The Real Brian's ULTIMATE playlist

#18: Skeery and Brody reveal the deep dark secrets they learned working in the food service industry; Skeery can't believe Brody's never gotten drunk; Brody's nacho rant; Skeery thinks cooking stuffing inside the turkey is disgusting; listener email Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Ahead of Fuel's forthcoming tour to Australia Heavy Mag sits down and has a chat with Brett Scallions.

#9: The boys call Porsche dealers to settle a debate; Brody hates scallions; Skeery steals a parking space, and someone steals something from Brody; Unused Punchlines; listener email; Jimmy Fallon Update Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Brett Scallions (Fuel). Andrew and Brett discuss Fuel's December 2017 tour of Australia.

Guest : Brett Scallions from FUELRABID NOISE on Rabbit Radio : Metal, Rock and Everything noisy from Australia and around the world!Hosted by Nev Pearcewww.facebook.com/RabidNoise/Rabid Noise is proudly supported by :RW Promotion : www.rwpromotion.com.auBlacklight Art & Design : www.blacklightad.com.au

Guest : Brett Scallions from FUELRABID NOISE on Rabbit Radio : Metal, Rock and Everything noisy from Australia and around the world!Hosted by Nev Pearcewww.facebook.com/RabidNoise/Rabid Noise is proudly supported by :RW Promotion : www.rwpromotion.com.auBlacklight Art & Design : www.blacklightad.com.au

Fuel frontman talks to Pip about returning to Australia to celebrate the 20th anniversay of their album Sunburn.

Scallions, Stallions, Medallions - Andy Daly and Bob Dassie join Matt Besser this week for improvised scenes about a restaurant with lax standards on what constitutes fish, avoiding cheating through subjective truth, and a couple of Disney screenwriters with a fixation on parental death. Later, we meet the Hundred Acre Wood's resident extortionist and listen to the musings of a table-to-table poet.This episode is sponsored by Mack Weldon.

Ol’ Ute Radio welcomes former co-host Keith McDonald back to the show. Keith McDonald has started a new podcast on EarwholeMedia.com (The People Pod Show)! Keith explains his hesitations with being labeled an activist, his involvement in local communities, and how he will never attend a protest without having any bail money! Blume and Keith […] The post OUR 141: “Rap Scallions’ with Keith McDonald” appeared first on Utah Podcast Network.

完整文稿更多内容请关注10.2日微信：英语环球 NEWS Plus Shandong cuisine is commonly known as Lu Cai in Chinese because present-day Shandong Province belonged partly to the Lu State during the Spring and Autumn Period nearly 3000 years ago. As one of the oldest types of cuisine in the world, Lu Cai is at the fount of northern Chinese cooking, having been followed and developed by the imperial court chefs. Shandong has a 3000-kilometer-long coastline with the Yellow River running through it, with most of the province's lands plains and low-lying land. Because of its warm, temperate climate, Shandong possesses many raw materials for cooking and can afford to place more emphasis on freshness of the ingredients used. Seafood is an important part of Shandong cuisine. Like chefs from other culinary schools, the Lu chefs specialise in their own areas, whether it be taste, texture, color, and so on. They tend to use heavy sauces and seasonings to create uncomplicated dishes with simple ingredients that avoid mixing too many flavors. Some might consider Shandong dishes quite salty due to the use of seasonings like soy sauce and dark vinegar. But as food expert Sun Qixin explains, the Lu dishes in fact are savory rather than salty. "The Lu chefs aren't after a salty taste in their cooking. Shandong cuisine is distinctive for its freshness; and the ingredients are processed carefully in a way that diners can get the true taste of the ingredients. Lu chefs use a lot of sauce paste because they want the dish to look brightly colored and fresh. So it's savory and fresh rather than salty." The chefs believe the best way to cook to highlight freshness and original flavors of ingredients is to stew flavor-packed soup with natural materials. Soup is one of the most important elements of the Lu cuisine, whether it's a clear, rich broth, hearty, creamy chowder, or one of the many other soups made from milk or cream. All, nevertheless, deliciously tasty. Shandong native and food connoisseur, Li Changshun, explains. "A typical Shandong dish must be served with soup. There are different kinds of soup in Shandong cuisine �C from a clear "consomm��," to a thick, creamy variety. The clear soups are light and fresh, serving as a flavor enhancer to bring out the taste of the ingredients. And the milky soup is creamy and mellow, which is often used to add flavors and aromas to dishes made of vegetables. " There are more than thirty cooking techniques in Shandong cuisine, such as Bao, a quick frying technique; Liu, quick frying with starch pastes over the ingredient; stewing, and roasting. Seafood is almost a staple food in this cuisine, with the province's plentiful marine recourses. One of the most famous dishes is "sweet and sour carp"; which for an authentic dish must be made with carp fish from the Yellow River. Incisions are made into a whole grass carp before it is breaded and deep-fried, ensuring that the meat is tender with a crispy crust in each and every bite of fish. A sweet and sour sauce made of vinegar and sugar is poured on top, and various ingredients including ginger, chili peppers, white sesame seeds and soy beans can be placed on top of the fish for garnish. The resulting dish emulates a whole fresh fish having been caught jumping out of the river with the red-orange hue of the sweet, tangy sauce. Another famous Shandong dish is "Braised Sea Cucumbers with Scallions��. Wang Peng's restaurant is popular among Shandong food lovers for its "Braised Sea Cucumbers with Scallions". "Braised Sea Cucumbers with Scallions is a classic Shandong food. The sea cucumbers are fresh and savory, soft and smooth, while the scallions are green and fibrous with a little bit of bite to enhance the flavor. The main flavors in this dish come from the green onions, ginger and sugar that are made into a sauce. The sea cucumbers are braised in the sauce with the addition of soy sauce and Shaoxing wine, creating a delicious dish with the smooth, creamy texture of sea cucumbers." Lu Cai isn't just about flavour: it's also well known for its strict table manners and dining etiquette as the province is home to Confucius. Not surprising, for Confucius' home province. According to the great thinker, eating a meal involved a lot more than the act of eating. While "the foremost function of eating was physical and mental cultivation," it also served various social purposes, one being the "strengthening of kinship and friendship." It is important to note that these rules of etiquette were not to be blindly followed and repeated but understood as an integral aspect of society. For example, seating arrangements were clearly outlined as they reflected hierarchy and status. Wang Peng again. "The left, or eastward side, is considered most honorable, the seat facing the door most venerable of all. Just as where an individual sits is an indication of their place in the hierarchy, the order in which the guests at a social dinner, or a family dinner, will eat is also an indication of their status. The younger family members or subordinates cannot eat until their superiors raise their chopsticks, and they also have to stop eating when they do so. " Dining etiquette even goes beyond actions and seating arrangements, as there are also rules concerning the serving and eating of food. Serving etiquette pays attention to the exact location and angle a dish should be placed in and how the server should hold and place a dish on the table. The cuisine has one other claim to fame. More than any other Chinese culinary traditions, Lu Cai is known for its tendency to use steamed breads rather than rice as its staple food.

Read "Climatic stress mediates the impacts of herbivory on plant population structure and components of individual fitness" by Louthan et al. via http://onlinelibrary.wiley.com/doi/10.1111/1365-2745.12090/abstract. Music credit: "Silence in Sunshine (Feel The Heat Remix)" http://freemusicarchive.org/music/The_Scallions/Wrecked_by_mGee/06_-_Silence_in_Sunshine_Feel_The_Heat_Remix_Instrumental by The Scallions http://freemusicarchive.org/music/The_Scallions/

Music credit: -Song "Silence in Sunshine (Feel The Heat Remix)" http://freemusicarchive.org/music/The_Scallions/Wrecked_by_mGee/06_-_Silence_in_Sunshine_Feel_The_Heat_Remix_Instrumental -Artist The Scallions http://freemusicarchive.org/music/The_Scallions/

This is the show that you’ve been waiting for, in which we determine, once and for all, the best pasta shape. Or not. Along the way, Matthew continues his love affair with penne rigate, Molly makes Italians roll their eyes and groan, and we voice some strong opinions (surprise, surprise!) about saucing pasta. Roll up your slappy sleeves and dig in. Mezze Maniche Rigate with Scallions: http://forums.egullet.org/topic/126202-pasta-bible-pasta/Pasta with Yogurt, Peas, and Chile: http://orangette.blogspot.com/2013/06/told-you-so.html

Visit Ross Mounce's homepage via http://rossmounce.co.uk/ Music credit: Song "One Small Morning" http://freemusicarchive.org/music/The_Scallions/Agony_Through_Ceremony XE/05_-_One_Small_Mourning_Instrumental Band: "The Scallions" http://freemusicarchive.org/music/The_Scallions/

Mariya welcomes the very manly, mustachioed, and hilarious Brian Parise on the show to discuss onion varieties, the caving debt ceiling, and all sorts of other gangsta shit. 

S7S Play Session 4 GM: anim5 - playing Captain Zafiri Karloson is Mark Kinney of The ENnie Award-winning "All Games Considered" - playing Pard is Andros - playing Kuruk is Blindgeek - playing Ravenna Mystiere is Nikki. - - - A Schooner Scuttled - A Koldun on ice - A galeon encounter of high strangeness. The minutes pass and the world changes. Same thing happens in this game!

CHOW Associate Editor Roxanne Webber regenerates her green onions, creating an endless loop of onion tops to use in her cooking-like in this recipe for Sweet Corn with Scallions. We've got more green tips that will put a little ecofriendly spring in your step: Employ your leftover coffee grounds as an exfoliant. Learn how to extend the use of veggie scraps and a chicken carcass. Plus, how to do your dishes and clean your counters the environmental way.

Jason Farnham, Adam Zadok, The Scallions

Please beware: These are very early vintage shows from a podcast that evolved gradually over 18+ years and 800+ episodes and sounds very different today. If you're new to Into Your Head, please try my later shows first. Tonight's topics include:Cat toiletrees, You'll be dead soon anyway, Michael Jackson and my mom, This beer might be a placebo, Billy Joel's tale of downtrodden actresses, Kill your pets you selfish bamtard, Beer again, The Kildare Rockies, Geographical aids, Columbus' round trip, Australian men, Cats again, Turnips, Inventing the Compact Disc, Turnips and uncreative gardening, Let's not waste the moon, You're not ready yet, Masking tape, Checking my toes, Nail organistation, Why computer programmes are full of bugs, Cheese premiere, Scallions (a.k.a. Spring Onions to you foreigners), September 11th 1999, Send us your words, Don't just soak and more. License: Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International – It is mandatory to reproduce this attribution for each episode: “Neal O'Carroll via IntoYourHead.ie – Many episodes findable forever on Archive dot org.”