Podcasts about scallops

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Thank you to everyone who tuned into my live video on Tuesday night! I had a good time making some of my favorite recipes from the “True North Cabin Cookbook Vol 2” If you missed it you can watch the video above!I'll be signing books at these locations if you want to pick up a signed copyHere are the recipes we made!Pomegranate Old Fashioned from the “True North Cabin Cookbook Vol 2”Pomegranate Old Fashioned Ingredients* 1 Tbsp Pomegranate seeds* 2 oz Pomegranate juice* ¼ teaspoon maple syrup* 2 ox Bourbon* 4 dashes orange butters* Orange slice for garnishInstructions* Muddle the pomegranate seeds with the pomegranate juice, maple syrup and orange bitters* Add bourbon and shake in a cocktail shaker to combine* Pour over rocks glass with ice and garnish with an orange sliceRoasted Brussels Sprouts:Ingredients* 3-4 Cups Brussels Sprouts, cut in half or quarters* Tbsp olive oil* Teaspoon kosher salt* 1/4 cup Fig Jam, or you can substitute Apricot Jam, Orange Marmalade, or other jam* 1 Tbsp Balsamic Vinegar or Pomegranate MolassesInstructions* Toss Brussels Sprouts in olive oil and salt and roast in a 400 degree oven for 30 minutes* Toss with the jam and the vinegar and roast for another 10 minutesInstant Pot 5 Minute RisottoGet the recipe here!Scallops With Oven-Baked RisottoIngredientsFor the Risotto* 1 1/2 cups Arborio Rice* 4 cups chicken stock* 1/2 cup diced onion* 1 large garlic cloves minced* 3 Tbsp butter diced into 6 chunks* 1 teaspoon black pepper* 1 teaspoon salt* Zest of one lemon* 3 Tbsp lemon juice* 1/3 cup Parmesan Cheese* 1 Tbsp chopped parsley* 3 Tbsp chopped DillFor the Scallops* ½ cup flour* 1 tsp paprika* ½ tsp. Lawry's seasoned salt* ½ tsp. pepper* pinch of sugar* 1/4 cup butter* 1/4 cup dry white wine* 4 Tbsp lemon juice* 16 large Day Boat Scallops patted dryInstructionsFor The Risotto* Preheat oven to 350* In a 10-inch oven safe skillet or pot with a lid, add the rice, stock, onion, garlic and butter* Cover the pot with tin foil and the lid of the pot and bake for 45 minutes* Remove the pot from the oven and start the broiler preheating for the Scallops* Add pepper, salt, lemon zest, lemon juice, and 1/3 cup parmesan cheese to the rice pot and vigorously stir for 3 minutes, combining all the ingredients and blending the risotto until creamy. If the mixture seems dry, you can add additional broth or cream a few Tbsp at a time until you get the consistency and creaminess you desire. Cover the pot and let rest until the scallops are done.* Right before serving and plating, stir fresh herbs into the riceFor The Scallops* Preheat the broiler* Mix all dry ingredients in a plastic bag.* Melt butter in a baking dish under the broiler. Add the wine and lemon juice.* Toss scallops in dry ingredients – shake until coated.* Put scallops in a buttered baking dish and spoon a teaspoon of butter over each scallop.* Broil for 4-6 minutes until no longer opaque and cooked through* Serve the scallops alongside the risotto with fresh lemon slices and the broiled butter spooned over both the scallops and drizzled over the risottoPecan Pie BarsGet the recipe hereThanks for cooking along! If you like these recipe please share and like by clicking the heart below.November 18 5-8 pM Fitgers DuluthAuthor Talk and Recipe Tasting collaborative event between The Bookstore at Fitger's, Duluth Kitchen & The Boat Club.The Boat Club, 600 E Superior Street, Duluth, MN 55802Get your ticketNovember 19, 6:30-8 PM Knife Sharpening and Book Signing Event VivrontA fall gathering for home cooks, flavor seekers, and anyone who knows the joy of a sharp knife and a good story.4948 France Ave S, Edina, MN 55410Get TicketsThanks for reading Stephanie's Dish Newsletter! This post is public so feel free to share it. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

What do shellfish and the ability to express yourself artistically have in common? You'll have to download the episode to find out how Elizabeth is making that connection and what she learned from her allergist about really listening to the stories we tell ourselves.  Radiant BadassChris Martin, Creativity Coach

My friends Sal Vulcano and Jay Larson come by the kitchen to talk about crowd work comedy, old man health, and quicksand p*rn – just to name a few.  I make squid ink pasta and scallops while we figure out exactly HOW the squid ink is obtained… and Jay and I bully Sal into sticking his finger into boiling hot pasta sauce.  Check out Jay's special, Sounds Like Bruce - https://youtu.be/V_8KgbIHc4E?si=vHxp1lhfYCKCTdwm Follow Sal: https://www.instagram.com/salvulcano  Jay: https://www.instagram.com/jaylarsoncomedy  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Magic Spoon - Get 5 dollars off your next order at https://MagicSpoon.com/BURNING  NASCAR - Make sure you're dialed into all the high-stakes action – The NASCAR Cup Series Championship at Phoenix Raceway. Sunday 3PM Eastern on NBC and Streaming on Peacock. Momentous - Go to https://livemomentous.com, and use promo code BURNING for up to 35% off your first subscription order. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer  Learn more about your ad choices. Visit megaphone.fm/adchoices

My friends Sal Vulcano and Jay Larson come by the kitchen to talk about crowd work comedy, old man health, and quicksand p*rn – just to name a few.  I make squid ink pasta and scallops while we figure out exactly HOW the squid ink is obtained… and Jay and I bully Sal into sticking his finger into boiling hot pasta sauce.  Check out Jay's special, Sounds Like Bruce - https://youtu.be/V_8KgbIHc4E?si=vHxp1lhfYCKCTdwm Follow Sal: https://www.instagram.com/salvulcano  Jay: https://www.instagram.com/jaylarsoncomedy  Recipes: https://www.somethingsburning.show/recipes-season-5 Sponsors: Magic Spoon - Get 5 dollars off your next order at https://MagicSpoon.com/BURNING  NASCAR - Make sure you're dialed into all the high-stakes action – The NASCAR Cup Series Championship at Phoenix Raceway. Sunday 3PM Eastern on NBC and Streaming on Peacock. Momentous - Go to https://livemomentous.com, and use promo code BURNING for up to 35% off your first subscription order. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For all TOUR DATES: http://www.bertbertbert.com  For Fully Loaded: https://fullyloadedfestival.com   For Merch: https://store.bertbertbert.com  YouTube▶ http://www.YouTube.com/user/Akreischer  X▶ http://www.Twitter.com/bertkreischer   Facebook▶ http://www.Facebook.com/BertKreischer   Instagram▶ http://www.Instagram.com/bertkreischer   TikTok▶ http://www.TikTok.com/@bertkreischer  Text Me▶ https://my.community.com/bertkreischer  Learn more about your ad choices. Visit megaphone.fm/adchoices

It’s a big Tuesday edition of the Rush Hour with Maroon and Hindy! They chat to Aussie music legend Pete Murray, the Rush Hour’s Believe it or Not is back for another week, and Maroon takes your advice on how to he eject guests from his house when he is ready for them to leave!See omnystudio.com/listener for privacy information.

What are the hottest jobs a man can do? That's the question on the aunties' lips this week! (Shout out to the builders with the sl*tty pockets).   Daniel has been Go-Karting (yes, really) and chatting to a Viking-looking man with the DEEPEST voice. And Dane has discovered that a fatal shark attack has happened where he used to go swimming!  There's also an unfortunate letter from a listener who had a massage mishap after a seafood buffet…  Don't forget to send in your voice note confessions to the Welcome To Hell Hotline: 07495997262!  Produced by podcasthouse.uk Learn more about your ad choices. Visit megaphone.fm/adchoices

Studying oysters can help us understand how Connecticut’s shoreline is changing. Studying lizards can help us understand the history of life on our planet. Biologists research living organisms. And in doing so, they help us understand not only ourselves, but also the way our lives are intertwined with those of every other species. This hour— Connecticut biologists tell us how their work helps us see what’s going on in the world around us. We'll discuss everything from how someone growing up in New York City could become fascinated by nature to the impact of federal funding cuts on research. GUESTS: Martha Muñoz: Assistant Professor in the Department of Ecology and Evolutionary Biology at Yale University, Assistant Curator of Vertebrate Zoology at the Yale Peabody Museum and recipient of a 2024 MacArthur Fellowship. Maria Rosa: Assistant Professor of Biology at Connecticut College. See omnystudio.com/listener for privacy information.

“When a startled scallop scoots along the ocean floor, it rhythmically claps its shells—jetting water behind it—propelling itself forward with surprising bursts of speed, away from predators...."What does the restaurant menu item, 'surf and turf' mean to you? Do you automatically think of steak and lobster? In general, some steakhouses offer the seasonally available and fresh seafood, including mollusks, such as scallops, as part of their 'surf and turf' meal. Scallops have a delicate, mild, sweet and buttery flavour, and are a nugget of seafood that can be a great addition to your weekly menu . These little mollusks offer a source of lean, high quality protein, in addition to many other micronutrients, that may be difficult to include in other (more common) foods.Tune in to hear Rob and Sandra discuss these little nutrition nuggets of the sea, including some methods to prepare them!Episodes mentioned (or relevant), include:Ep 92. Pescatarian Diet Plan with Cara Harbstreet RD  https://youtu.be/ky5JkCOBJ3I?si=pCdpc8p2balHgotBNutrition Nuggets 56. SMASH - Best Small Fish to Eat https://youtu.be/6D3CndQ4Ro0?si=43PiNjjDnmhzfsZMNutrition Nuggets 6. Tuna - How Much in a Week? https://youtu.be/jBuPpWgkDlM?si=7yxMaeQXAjOmca9fNutrition Nuggets 106. Can I Eat Fish Everyday? https://youtu.be/KnSkBVkYMJ0?si=z-mX5-EADWm-oNvJNutrition Nuggets 92. 7 Benefits of Eating Seafood  https://youtu.be/yuMirD6X5gU?si=b9uG6HifoJS_0PHYEp 168. Farmed Fish vs Wild - What's the Difference? https://youtu.be/uWcIJBNTriw?si=TzLryGLEyuiRqfRHEp 7. Foods with Benefits - Sexy Foods, Part 2 https://youtu.be/mTmaTYF31vI?si=dS7forZ3ooWuxuZvEnjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

Send us a textEver wonder what happens when French culinary techniques meet Caribbean flavors in a small Florida town? Chef Elijah Rock is answering that question at Bricks (B-R-I-X) in Port Richey, where he's crafting accessible fine dining while embracing first-time fatherhood.The journey from Vermont to Florida's Gulf Coast has been transformative for Chef Rock, who brings a strong French foundation to his new coastal home. His standout dishes—sugar-brined pork chops with house-made Caribbean sauce and U10 scallops with smoked tomato emulsion and creamed corn—showcase his talent for elevating familiar ingredients through technique without intimidating price points.What sets Chef Rock apart is his commitment to reshaping kitchen culture. Rejecting the hostile environments that once defined the industry, he's building a space where creativity thrives through respect and collaboration. This approach also guides his parenting, as he and his wife (who serves and tends bar at Bricks) build a balanced family life around their shared love for hospitality.Chef Rock's vision goes beyond Port Richey—he's eager to bring Tampa to Bricks through collab dinners and food festivals. His goal isn't just success—it's creating something his daughter will be proud of.Follow Chef Elijah Rock on Instagram @chefelijah.rock and visit Bricks in Port Richey, where high-end ingredients meet neighborhood prices in a dining experience redefining coastal Florida cuisine.Introducing the SupraCut System - the automated solution that enhances safety, quality, and efficiency, cutting up to 120 perfect citrus wedges per minute, 6 times faster than manual. Patented tech delivers uniform slices, reducing waste and eliminating plastic, while the hygienic, contactless design lowers contamination and injuries, integrating seamlessly to transform your operations and improve profitability - get started at SupraCut.com and ask about risk-free trials. The following brands and companies help us continue supporting the food industry - have a look below! Support the showWalk-In Talk Podcast Where kitchen culture meets raw storytelling. Hosted by Carl Fiadini, founder of Walk-In Talk Media, this #1 Apple-ranked food podcast dives deep with chefs, restaurateurs, farmers, and frontline pros. From trade shows to short films, we bring the food world to life—one honest conversation at a time. We're the Official Podcast Partner for the NY, CA & FL Restaurant Shows, Pizza Tomorrow Summit, and U.S. Culinary Open. Brand Partners: RAK Porcelain USA Metro Foodservice SupraCut Systems Aussie Select Crab Island Seafood Pass the Honey The Burnt Chef Project Citrus America Walk-In Talk Media proudly serves as the North American media partner for The Burnt Chef Project, supporting mental health in hospitality.

Jules Dusaran is Owner at Cyle's Food Products. Cyle's Food Products or Cyle's Kitchen is making and selling healthy seafoods chips, such as tahong chips, talaba chips, scallops chips, and malunggay chips. Available in Capiz, they are aiming to be the go-to pasalubong for travelers in Roxas City and even being sold internationally. This episode is recorded live at CAPSU ATBI. CAPSU ATBI is an agri-aqua startup incubator based in Capiz State University - Dayao Campus in Roxas City. In this episode | 01:42 Ano ang Cyle's Food Products? | 08:54 What problem is being solved? | 10:37 What solution is being provided? | 43:17 What are stories behind the startup? | 51:15 What is the vision? | 53:54 How can listeners find more information? CYLE'S FOOD PRODUCTS | Facebook: https://facebook.com/CylesKitchenCAPSU ATBI | Facebook: https://facebook.com/capsuatbiTHIS EPISODE IS CO-PRODUCED BY:SPROUT SOLUTIONS: ⁠⁠⁠⁠https://sprout.ph⁠⁠⁠⁠ / ⁠⁠⁠⁠https://bit.ly/SproutPayrollStarter⁠⁠⁠⁠APEIRON: ⁠⁠⁠⁠https://apeirongrp.com⁠⁠⁠⁠TWALA: ⁠⁠⁠⁠https://twala.io⁠⁠⁠⁠SYMPH: ⁠⁠⁠⁠https://symph.co⁠⁠⁠⁠SECUNA: ⁠⁠⁠⁠https://secuna.io⁠⁠⁠⁠RED CIRCLE GLOBAL: ⁠⁠⁠⁠https://redcircleglobal.com⁠⁠⁠⁠MAROON STUDIOS: ⁠⁠⁠⁠https://maroonstudios.com⁠⁠⁠⁠AIMHI: ⁠⁠⁠⁠https://aimhi.ai⁠⁠⁠⁠CHECK OUT OUR PARTNERS:Ask Lex PH Academy: ⁠⁠⁠⁠https://asklexph.com⁠⁠⁠⁠ (5% discount on e-learning courses! Code: ALPHAXSUP)Founders Launchpad: ⁠⁠⁠⁠https://founderslaunchpad.vc⁠⁠⁠⁠Agile Data Solutions (Hustle PH): ⁠⁠⁠⁠https://agiledatasolutions.tech⁠⁠⁠⁠Smile Checks: ⁠⁠⁠⁠https://getsmilechecks.com⁠⁠⁠⁠CloudCFO: ⁠⁠⁠⁠https://cloudcfo.ph⁠⁠⁠⁠ (Free financial assessment, process onboarding, and 6-month QuickBooks subscription! Mention: Start Up Podcast PH)Cloverly: ⁠⁠⁠⁠https://cloverly.tech⁠⁠⁠⁠BuddyBetes: ⁠⁠⁠⁠https://buddybetes.com⁠⁠⁠⁠HKB Digital Services: ⁠⁠⁠⁠https://contakt-ph.com⁠⁠⁠⁠ (10% discount on RFID Business Cards! Code: CONTAKTXSUP)Hyperstacks: ⁠⁠⁠⁠https://hyperstacksinc.com⁠⁠⁠⁠OneCFO: ⁠⁠⁠⁠https://onecfoph.co⁠⁠⁠⁠ (10% discount on CFO services! Code: ONECFOXSUP)UNAWA: ⁠⁠⁠⁠https://unawa.asia⁠⁠⁠⁠SkoolTek: ⁠⁠⁠⁠https://skooltek.co⁠⁠⁠⁠Better Support: ⁠⁠⁠⁠https://bettersupport.io⁠⁠⁠⁠ (Referral fee for anyone who can bring in new BPO clients!)Britana: ⁠⁠⁠⁠https://britanaerp.com⁠⁠⁠⁠Wunderbrand: ⁠⁠⁠⁠https://wunderbrand.com⁠⁠⁠⁠Drive Manila: ⁠⁠⁠⁠https://facebook.com/drivemanilaph⁠⁠⁠⁠EastPoint Business Outsourcing Services: ⁠⁠⁠⁠https://facebook.com/eastpointoutsourcing⁠⁠⁠⁠Doon: ⁠⁠⁠⁠https://doon.ph⁠⁠⁠⁠Hier Business Solutions: ⁠⁠⁠⁠https://hierpayroll.com⁠⁠⁠⁠DVCode Technologies Inc: ⁠⁠⁠⁠https://dvcode.tech⁠⁠⁠⁠LookingFour Buy & Sell Online: ⁠⁠⁠⁠https://lookingfour.com⁠⁠⁠⁠NutriCoach: ⁠⁠⁠⁠https://nutricoach.com⁠⁠⁠⁠Uplift Code Camp: ⁠⁠⁠⁠https://upliftcodecamp.com⁠⁠⁠⁠ (5% discount on bootcamps and courses! Code: UPLIFTSTARTUPPH)START UP PODCAST PHYouTube: ⁠⁠⁠⁠https://youtube.com/startuppodcastph⁠⁠⁠⁠Spotify: ⁠⁠⁠⁠https://open.spotify.com/show/6BObuPvMfoZzdlJeb1XXVa⁠⁠⁠⁠Apple Podcasts: ⁠⁠⁠⁠https://podcasts.apple.com/us/podcast/start-up-podcast/id1576462394⁠⁠⁠⁠Facebook: ⁠⁠⁠⁠https://facebook.com/startuppodcastph⁠⁠⁠⁠Patreon: ⁠⁠⁠⁠https://patreon.com/StartUpPodcastPH⁠⁠⁠⁠Website: ⁠⁠⁠⁠https://phstartup.online⁠⁠⁠⁠This episode is edited by the team at: ⁠⁠⁠⁠https://tasharivera.com

The guys start the show talking about allergies, music nostalgia, and the perplexing art of cooking scallops. They banter about Maino's new seafood diet, reminiscent of a culinary experiment gone awry, and the humorous prospects of owning a dive bar. The episode also touches on serious notes like the absence of a baseball team at UW-Madison, the impact of NCAA's financial decisions, and the complexities of college athletics. Meanwhile, the duo dreams of revitalizing old buildings and reflects on the pressures facing today's college coaches. A mixed bag of laughs, dreams, and the reality of modern sports. Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor!

China has time to be petty. They are no longer buying US treasury notes they have been supportibg their  own currency by buying gold bullion. The United States is on terminal hold listening to Obama the Milli remix. The US Commerce Secretary has been left on read. #chump slap boxing with Muskrat and deploying the National Guard unnecessarily to LA are all diversions for larger scale fraud and other aggressive military shenanigans.We are in the age of confusion and subversion what are you really planning?   As a Black Gen-Xer child of Black Boomers some 1 maybe 2 Generations out of slavery, here is some T- about me and mine . My work ethic, train me to do my job well and I will work hard as shit, I have seen a lot of shit, I have been through a lot of shit, and I stay out of shit. Warning, don't play in my face. Don't start none won't be none. Y'all, KKK-Karen and Grand Dragon Bob want a return to yesterday. But I am not that Negro, calm now because I have done the work. But still can go Zero to Crazy. This is your only warning.   We really are what we eat…Kale and Scallops. Kale Grown by yours truley.  Still Reading Matriarch...Part 2 now Tina Knowles...     Diddy Trial wrapped another week of testimony of brutality and depravity.  The Potters House Dallas leadership change seems more like an extended episode of Greenleaf. My critiques on the fallibility of church leadership does not mean my faith or trust in God has changed. But these leaders need to stop being trifling. Last week I watched RHOc trailer drop and Flame outs on #rhoa   Contact Us on: https://linktr.ee/tnfroisreading Blue Sky: @tvfoodwinegirl.bsky.social Threads: www.threads.net/@tnfroisreading Instagram: @tnfroisreading Facebook: TNFroIsReading Bookclub   You know your girl is on her hustle, support the show by navigating to: Dale's Angel's Store...For Merch Promo Code: tnfro Writer's Block Coffee Ship A Bag of Dicks Promo Code: tnfrogotjokes Don't forget to drop me a line at tnfroisreading@gmail.com, comments on the show, or suggestions for Far From Beale St additions.

On this episode of Scran Rosalind is at Inver restaurant on the shores of Loch Fyne in Argyll and Bute to hear about the Dived not Dredged campaign. This campaign, which is being run by Open Seas, is aiming to raise awareness of the damage being done by dredging for scallops and encourage the more sustainable practice of hand diving, which they believe all consumers have a role in. Rosalind spoke to Andrea Ladas, Sustainable Seafood Officer for Open Seas, David Stinson, diver, Will Branning of the Sustainable Restaurant Association and Pam Brunton, co-owner and Head Chef at Inver. In her discussions Rosalind looks at the issues with dredging for scallops, how this is impacting the sea bed and the fishing industry and considers what it means for chefs and consumers. Learn more about your ad choices. Visit megaphone.fm/adchoices

Presenter Jeremy Kyle joins Mark Wogan this week.Jeremy opens up his radio and TV career , he previews his memoir and Mark tries to change Jeremy's mind on scallops. Guilty Pleasure- Cadbury's Marvellous Creations Hates: Carrots and Parsnips Spoon One: Scallops with bacon jamSpoon Two: White asparagus with wild garlic sauceYou can listen to Jeremy on Talk Mon-Wed from 4-7pm.Senior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Presenter Jeremy Kyle joins Mark Wogan this week.Jeremy opens up his radio and TV career , he previews his memoir and Mark tries to change Jeremy's mind on scallops. Guilty Pleasure- Cadbury's Marvellous Creations Hates: Carrots and Parsnips Spoon One: Scallops with bacon jamSpoon Two: White asparagus with wild garlic sauceYou can listen to Jeremy on Talk Mon-Wed from 4-7pm.Senior Podcast Producer: Johnny SeifertSocial Media: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

This week we are respooning with Great British Bake Off's Candice Brown and giving you another chance to hear her episode.Candice reflects on her time on Bake Off, her struggles with her mental health as Candice opens up about dealing with her inner voice and Mark sees if he can change Candice's mind on roasted tomatoes.Dishes:Basque Biscoff CheesecakeCockle Popcorn with vinegarSpoon1- Roasted tomato on sourdough breadSpoon2- Deep fried scallop with warm tartare sauceAll dishes were cooked by Jamie Shears, Executive Chef of the Mount Street Restaurant in Mayfair.Producer: Johnny SeifertVideo: Chris Jacobs and Fariza BalgimbayevaThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Chris Lerch is a Co-Founder of Not Pizza, a beverage that's grabbing headlines and attention due to a genius marketing plan aimed at grabbing your attention. We all love pizza since it's become a part of our lives as a go-to comfort food, so Chris landed on that name when he thought about what he (and friends) like when hanging out: To have pizza and something that is not pizza (aka a beverage). With a name chosen, Chris and his co-founders at Not Pizza sought out the best tasting pre-canned cocktails to put on the shelves for all 21+ people to enjoy. Today, Chris and his team offer four distinct flavors, with several others that are ready to launch this coming Spring & Summer, and if you want to learn more about Not Pizza, Chris, and what's in store...be sure to tune in till the end!https://www.drinknotpizza.comDuring our next segment, we spoke with Bryan Szeliga who is the Owner of Fishtown Seafood. As far as what we put in our bodies is concerned, I'd rather eat something that came from the Earth or Water without any additional chemicals--something that Bryan noticed was not being offered from other companies that sold "fresh" seafood products. Throughout his interview, you'll learn a lot about what happens to the foods we buy from other stores. For this reason our host personally wants to buy fish specifically from Fishtown Seafood, after learning the difference of what other stores offer, and the healthier, higher quality foods that Fishtown Seafood offers. If you want to learn something new and make some better choices for what you consume, listen to Bryan's full interview and be sure to visit one of their locations in PA or NJ!https://www.fishtownseafood.comEntrepreneur, Speaker, Cookbook Author, Nutritionist, and this week's final guest on Food Farms And Chefs Radio Show is Meridith Coyle, who joined us to chat about ANEU Kitchens. There's a lot to unfold with all that Meridith handles, but we took a deeper look into the healthier side of comfort foods from ANEU Kitchens and healthy snack options with YEU snacks. In essence, our bodies are machines and we need to fuel them with the foods that will keep us going throughout our busy days. So, Meridith created a business that offers nutrient-dense grab-and-go options based on foods that we love. She also offers catering at ANEU, as well as offering informative classes via her Longevity Labs, so you can nourish your mind, body, and spirit to increase your own longevity in this life! If you want to learn more about Meridith, ANEU Kitchens, YEU Snacks, and her Longevity Labs then stay tuned until the end of this week's show and visit one of her locations in New Jersey or Pennsylvania!https://aneukitchens.com

Where Do You Stand on Czabe mixing up the girls that Luddy is in in love with? Also, Scallops are a starch, correct?

We're going to be talking about the musicians who won awards at the Grammys, a hidden Van Gogh painting and disco scallops. We'll also be having a big debate about where the children should be allowed to use AI.See omnystudio.com/listener for privacy information.

We make this dish at Mangia with "dry" scallops-ones that have not been treated with chemicals. Chemicals tend to add to water weight, and liquid prevents scallops from searing properly. For the same reason, frozen scallops will not work here, either. "Dry" scallops sear well- exactly what you want in this dish.

This week JoJoMo smokes the La Aroma De Cuba, Bret makes scallops, and Mark is a musician. Tell a friend, tell a hobo... Send questions and comments to theretrohale@gmail.com Check out the After Show at patreon.com/theretrohale  Thanks for listening, ENJOY 

This entrée features vegetarian “scallops” made from celeriac cut into pucks, and served with a creamy saffron sauce and crisp slaw. The colorful presentation and unexpected flavors of this dish make it an exciting plant-based entrée option for your guests. Get the Vegetarian “Scallops” of Celeriac recipe here!

Judy Einhorn expresses that she may not have taken the normal path to joining the ranks of restaurateurs, however with 30 years experience co-owning Seafood Unlimited with her husband David, it's safe to state they're a neighborhood staple. Judy joined our host, discussing Einhorn's history and how she came to know Dave, ultimately winning his heart and eventually becoming the co-owners of the established fish market and casual eatery. Years and a few renovations later, they've turned Seafood Unlimited into an intimate restaurant which offers a menu that new diners and regulars will love!https://seafoodunlimited.comOur host might not have correctly guessed how Dale Thomas Vaughn and Elizabeth Menzel met, however the pair's unique take on cocktails is sure to make them rising stars in the industry. With their eyes on the future, Vaughn and Menzel conceptualized Space Bar to focus on molecular mixology while you feel like you're in orbit inside their spaceship-based venue. Vaughn and Menzel wanted to create an inclusive place where visitors can enjoy themselves, no matter where you are from. With molecular gastronomy taking center stage in elevated restaurants, their forward-thinking cocktails have caught the attention of numerous publications, so make sure to not miss out on your chance to drink in what's sure to be a new trend, and check out Space Bar in Pittsburg, PA.https://www.spacebarpittsburgh.com While growing up, Matthew Chappina worked inside restaurants and returned to them as an adult, learning and earning his way into becoming a chef. Although he had not worked inside kitchens that were specifically focused on seafood, fate and a few private parties lent to Chappina's focus on owning Perla Oyster Bar. At first Chappina's business began as a mobile oyster truck, offering fresh oysters shucked on-site as catered events and private parties. As his business grew, Chappina expanded into a brick and mortar location in Maplewood, NJ which opened this past October. With his new venue, Chappina now offers a larger menu selection along with a concierge service from Lum's Cellars for wine and beer. Whether you want to enjoy a quick bite to eat or share some tapas with friends, Perla Oyster Bar is New Jersey's newest place to meet & eat!https://eatperla.com

We have a new episode of This Queer Book Saved My Life coming up December 10!Today, Once Upon a Crime Books presents 7 Minutes in Book Heaven, the podcast where we interview LGBTQ authors about the new books they have coming out for us to love and cuddle up with.Once Upon a Crime Books is an independent bookstore specializing in mystery fiction. Located in Uptown Minneapolis, you can shop in their store Monday through Saturday 11am – 5:30pm. Or, visit their website! There, you can browse all of their books, from new releases to classic mysteries.In this new episode, Once Upon a Crime Books introduces us to Leslie Karst and her new novel: Molten Death which is available to buy in paperback in-store, or on their website, and it is also available as a digital audio book.Leslie Karst is the author of the Lefty Award-nominated Sally Solari culinary mysteries, as well as the memoir, Justice is Served: A Tale of Scallops, the Law, and Cooking for RBG. It was during her career as a research and appellate attorney in Santa Cruz, California, that she rediscovered her youthful passion for food and cooking, at which point she again returned to school to earn a culinary arts degree. Now retired from the law, in addition to writing, she and her wife and their Jack Russell mix split their time between Hilo, Hawai'i and Santa Cruz, California.Buy Molten DeathVisit Once Upon a Crime Books in-person or buy online: https://onceuponacrimebooks.com/book/9781448312160Connect with Leslie Karstwebsite: lesliekarstauthor.comfacebook: facebook.com/lesliekarstauthorinstagram: @lesliekarstCreditsPresented by: Once Upon a Crime BooksHost/Founder: J.P. Der BoghossianExecutive Producer: Jim PoundsTheme music: Summer Mood by lesfmWe've partnered with Once Upon a Crime Books on a holiday episodes of 7 Minutes in Book Heaven. Located in Minneapolis, Once Upon a Crime Books is an independent bookstore specializing in mystery fiction. Listen to these 4 new episodes of 7 Minutes in Book Heaven everywhere you stream your podcasts and visit Upon a Crime Books online at onceuponacrimebooks.com.Support the show

Lewis Varty from the Dubbo Meat Centre Meat & Seafood joins John to discuss his latest invention, The Devon Scallop. Lewis tells John about the joys of a slice of Devon, covered in bread crumbs with a bit of tomato sauce. You can order your own Devon Scallops from the Dubbo Meat Centre Meat & Seafood website here Listen to John Stanley live on air from 8pm Monday to Friday on 2GB/4BC/2CCSee omnystudio.com/listener for privacy information.

Welcome back to the Finding the Throughline interview with Vanessa Lillie, whose books include “Little Voices”, “For the Best,” and her newest book “Blood Sisters” and co-author Young Rich Widows as well as its sequel which is coming out next year, Desperate Deadly Widows. In this final installment of our interview, we talk about where her current throughline is leading her next. Why she's so excited about Indigenous storytelling right now Many recommendations for books, shows, and movies by Indigenous creators A preview of her sequel to “Blood Sisters” Her forays into screenwriting How you get more rejection once you're in the door Keeping an open mind and being very open to failing The Netflix feminist thriller she stayed up too late watching A recipe for bomster scallops that I will be trying Connect with Vanessa on Instagram @vanessalillie For full show notes with links to everything we discuss, plus bonus photos!, visit katehanley.substack.com. Thank you for listening! And thanks to this week's sponsor, Air Doctor Pro. Visit airdoctorpro.com and use code KATE to save 30% off an amazing indoor air filter *and* receive a free three-year warranty (an $84 value). Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 114 of the Pre Mornin' Show! --- Support this podcast: https://podcasters.spotify.com/pod/show/premorninshow/support

Scientists say the iconic species on the Eastern Shore is nearing levels that could support the state's long-gone commercial or recreational harvest.

This episode features a conversation in early July 2024 with Mohegan tribal members Sharon Maynard and Rachel Sayet about traditional Mohegan food.  Sharon Maynard is a Mohegan elder and a Tribal Nonner. Retired after serving 12 years on the Council of Elders, Sharon's interests include food sovereignty, seed saving, and decolonizing our diets. She has a BA in anthropology and an AS in food service management.  Rachel Sayet (Akitusut) is a Mohegan writer, teacher, and indigenous food specialist. Rachel has a BS in restaurant management and an MA in anthropology. She has spent her adult life trying to cultivate awareness of Native New England. She worked for the Mohegan tribe for 8 years in their cultural department spearheading grassroots efforts in revitalizing traditional foods and diabetes prevention. FOOD AND MEDICINE MENTIONED IN THIS EPISODE: Maple, Birch Blueberries, Strawberries, Fiddlehead Ferns Milkweed, Sassafras, Elder, Boneset Corn, Beans, Squash, Sunflowers, Tobacco Succotash (Corn, Beans, Salt Pork, Salt and Pepper) Johnny Cakes (Journey Cakes) Yokaeg (traveling food made of dried, parched corn which has been ground finely with a mortar and pestle). Clams, Quahogs, Scallops, Shad, Salmon Fry Bread, Indian Tacos, Buffalo and Alligator Burgers Rachel's Johnny Cake Turkey Sandwich on America the Bountiful, PBS LINKS: Mohegan Tribe Rachel Beth Sayet, Indigenous Educator, Lightworker, Chef, Herbalist Wikôtamuwôk Wuci Ki tà Kihtahan (A Celebration of Land and Sea): Modern Indigenous Cuisine in New England by Rachel Sayet in Dawnland Voices 2.0 Tantaquidgeon Museum Gladys Tantaquidgeon - in Memorium Makiawisug, or the Little People at Mohegan Hill Eastern Woodlands Rematriation Sherry Pocknett, Mashpee Wampanoag chef, Sly Fox Den Restaurant The Man Who Weeps, story by Dale Carson, Abenaki cookbook author, in Dawnland Voices 2.0 Strawberry Thanksgiving, by Paula Dove Jennings, Narragansett  Sioux Chef, Sean Sherman, Oglala Lakota Sioux Yazzie the Chef, Brian Yazzie, Diné Rowen White, Mohawk/Kanienkeha:ka, seed keeper THIS EPISODE SUPPORTED BY: YOU! Please become a Patron for $1 or more a month at Patreon.com/trueloveseeds The No-Till Market Growers Podcast Network (which includes our friends at the Seed Farmer Podcast) Scribe Video Center and WPEB, West Philly Community Radio   ABOUT: Seeds And Their People is a radio show where we feature seed stories told by the people who truly love them. Hosted by Owen Taylor of Truelove Seeds and Chris Bolden-Newsome of Sankofa Community Farm at Bartram's Garden. trueloveseeds.com/blogs/satpradio   FIND OWEN HERE: Truelove Seeds Facebook  |  Instagram  |  Twitter   FIND CHRIS HERE: Sankofa Community Farm at Bartram's Garden   THANKS TO: Rachel Sayet and Sharon Maynard Elissa Fredeen of Scribe Video Center

Join me to hear the best part of a mid-week summer dinner at my friend's beautiful home.

Craig's column on the Florida Department of Environmental Protection's plan to build golf courses and hotels in the state parks. Story update. Another episode, more politicians lining up with developers to destroy protected natural areas against the wishes of citizens.Our guest is Florida food, travel, and lifestyle writer Carrie Hornaker who took a trip scalloping off New Port Ritchey and wrote about the adventure for Flamingo magazine. Scallops are in trouble across Florida, but remain abundant enough in select locations to allow for a harvesting season.

Interview with Joe Pike Todays interview is with Joe Pike! Hailing from South Devon, his Youtube channel has over 45k subscribers from the videos he makes of their adventures out in the UK ocean. Sub-zero spearfishing, fighting MASSIVE Halibut and all about UK spearfishing. Hear stories of spearfishing in the UK, White Seabass, spearfishing giant Halibut in Norway, his own spearfishing shop Start Point Spearfishing and the youtube game! If you are a UK spearo go check out ! An awesome behind the scenes chat with the man with an awesome Youtube channel, he's humble, an avid learner and absolutely froths on the spearfishing lifestyle. Important times 00:13 Intro 04:55 Welcome Joe! 06:30 UK Spearfishing 09:55 Controversial fishing quotas 15:30 18:00 Failed trip to the Arctic 25:55 You own a spearfishing store?! 29:30 Presenting a TV show: Fishing The Wild! 33:00 Good spearfishing videos 43:55 Foraging wild foods 50:30 The Youtube game 56:20 Top species to hunt and how to hunt them 01:04:20 Trip to Madagascar for Dogtooth Tuna 01:10:00 Clams and Scallops 01:17:30 How to sex a lobster 01:21:35 Scary situations 01:30:25 Funny stories 01:33:20 Fish of a lifetime 01:37:55 Outro   Listen in and subscribe on iOS or Android Important Links on IG     Noob Spearo Partners and Discount Codes - Use the code NOOBSPEARO for a free hat of your choice from FuckTheTaxman.com . Use the code NOOBSPEARO save $20 on every purchase over $200 at checkout – Flat shipping rate, especially in AUS! – Use the code NOOB10 to save 10% off anything store-wide. Free Shipping on USA orders over $99 | Simple, Effective, Dependable Wooden Spearguns. Use the Code NOOB to save $30 on any speargun:) | 10% off for listeners with code: NOOBSPEARO | Get 10% off Sharkshield Technology | Freedom7 or Scuba7 enter the code NOOBSPEARO | ‘Spearo Dad' | ‘Jobfish Tribute' | 99 Spearo Recipes use the code SPEARO to get 20% off any course 28-day Freediving Transformation | Equalization Masterclass – Roadmap to Frenzel | The 5 minute Freediver | Break the 10 Meter Barrier – Use the code NOOBSPEARO to save . Listen to 99 Tips to Get Better at Spearfishing | Wickedly tough and well thought out gear! Check out the legendary | Get Spear Ready and make the most of your next spearfishing trip! 50 days to better spearfishing!

Our first guests formed a partnership that's brewing up some fun in Roxborough; Sweet Java Cafe's owner, Victor Young, and Sales Manager for Mermaid Spirits, Joe Berendsohn joined me to chat about the newly-opened cafe & cocktails spot. This is Victor's first time opening up a coffeehouse, and thanks to a mutual friend of theirs, a partnership was formed with Mermaid Spirits. And what was the result? A large space where the community can grab a cup of their favorite coffee on the way to work, or even work remotely inside of while also enjoying some of the scratch-made pastries. And when it's a little later in the day--be sure to try out one of the coffee-infused cocktails or other mixed drinks and enjoy the fun vibes of the space and neighborhood! https://order.toasttab.com/online/sweet-java-cafeKeeping caffeinated is top priority for most individuals, so we spoke with co-owner Luisa Toro from Roosters Coffeehouse which is located in Ledgewood, NJ. Roosters Coffeehouse is also the first cafe business that Luisa and her family have opened, and they take pride in offering the highest-quality ingredients and experiences for everyone who visits. And it truly is a family business; Luisa's father learned the techniques on how to properly roast every bean from where it was sourced. The rest of the family have roles in the business as well, and take joy in offering menu items not commonly seen--but very much enjoyed--by all who visit. So, if you're looking for a pick-me-up along with an empanada or Pandebono (cheese bread) then Roosters Coffeehouse should be your next destination! https://www.roosterscoffeehouse.comLastly, we sat down with Fearless Restaurant Group's Director of Hotel and Restaurants in NJ, Pete Palladino. Pete joined me to discuss all the fun, new, and relaxing aspects regarding Daddy O's Hotel and Restaurant located in Brant Beach, NJ, along with Tucker's Tavern in Beach Haven, NJ. The vibes include decor reminiscent of the 50's and 60's era, with multiple bars including a rooftop bar at both Daddy O's and Tucker's Tavern, and plenty of freshly caught seafood and unique cocktails. Look for their popular Bends & Brunch program on the weekend, the newly renovated rooms to stay & play at the shore, along with two new beers that were brewed for them as a collab from ManaFirkin Brewing Co. There's always something new, exciting, and delicious at Daddy O and Tuckers Tavern--so be shore to check them out! https://www.fearlessrestaurants.com/restaurants

This week's Happy Half Hour takes place from one of the best perches in all of San Diego: Top of the Market. It's a fully windowed and partially outdoor restaurant, separate and with a more fine dining or special occasion bent than its counterpart downstairs, the equally beloved and lauded Fish Market. To our front is sprawling views of Coronado and the bay. Directly to the right, the Midway, and to the left, a bunch of hotels, docks, and the Coronado Bridge. We sat down with Top of the Market's executive chef, Robin James, who is, in my opinion, the most San Diego San Diegan to ever do it. His first cooking job was on the line at the iconic Anthony's Fish Grotto. After that, he got his cooking degree at the Art Institute and became the executive chef at The University Club and Bali Hai. These days, he's slinging creative seafood dishes at Top of the Market. But what makes him deeply San Diego, despite his life resume and of course being born here, is that his parents met while working at Jack-in-the-box. Come on. He's a living local legend, and we get the story of his parents' meet-cute in the episode. In addition to his hometown bonafides, James is a serious cook with an Escoffier tattoo, who is consistently trying to take things to the next level. He said he was always a tinkerer, experimenting with ingredients, often ones that don't seem to make much sense together, to see what happens. He said he did a lot of that during Covid, while temporarily laid off from work, itching to create, and now he's stretching his wings more with his seafood menu. One of his more surprising dishes on Top of the Market's current list are seared sea scallops with Spanish chorizo, dehydrated mushrooms, and big white beans. Scallops, mushrooms, and beans isn't a dish I knew I wanted, but now I can't stop thinking about it. James is also cooking an Alaskan halibut on the menu with many green, spring flavors, and served with a punchy tzatziki heavy on the cucumber; he also has a seared octopus served over hummus with pickled red onions and mandolined radishes. There are crudos, and on the opposite end of the spectrum, there's a chocolate cake a-la Elvis, with bananas, bacon and honey. James assured us there are plenty of classics on the menu, too, like Top of the Market's famed cioppino, a hearty fish stew the restaurant has been serving for decades. There's good drinking at Top of the Market, too, James assures us, and the wine list is evidence of that. James and his team have been running thrice yearly wine dinners with top California producers—the next is in September, with Grgich Hills. In the meantime, they also have one of San Diego's best wine steals: a list of 30 bottles of wine for $30, every Tuesday. We're not talking two buck chuck or plonk; this is from the real wine list, made specially available for those extra fun people who want to clink glasses on a Tuesday. We also talked the news in this episode: Baja came up big in the reveal of Michelin's first guide to Mexico. The French tire company gave one star to Animalon (Javier Plascencia and Oscar Torres), Damiana (Esteban Lluis), and Conchas de Piedra (Drew Deckman and Hugo D'Acosta). Many other Baja California restaurants were recommended or named bib gourmands. Taste of Little Italy will be returning on June 18 and 19, 2024 with over 40 restaurants. And OB's Gianni Buomono Vintners is moving away from its long-held Newport Ave. spot. It'll be opening near Sports Arena soon.

Chef Damo blesses us with a beautiful scallops recipe cooked with a delightful butter and garlic sauce. Send us your recipe tips and suggestions or feedback to thesoundingboard@sen.com.au Damo's Dish is proudly supported by Cobram Estate, Australia's most awarded extra virgin olive oil. Grown, harvested and first cold pressed in Northern Victoria. Learn more about your ad choices. Visit megaphone.fm/adchoices

Kevin Baxter has always enjoyed the taste of pickles, and noticed how popular pickles have been trending in more recent years.  So, he founded a festival that fans of the brined cucumbers could relish in: The Big Dill Pickle Festival!  Since its inception in 2019, The Big Dill has blossomed into the worlds largest pickle party, with visitors traveling from across the globe to attend.  Kevin joined us to give us the 4-1-1 about this year's festivities happening on June 15th at Xfinity Live in Philadelphia.  To hear all about the festival, along with where to buy tickets, tune in to Food Farms and Chefs!Our next guest, Shayna Minuto, gained a strong knowledge of running an Italian-based cuisine while working in her father's restaurant.  After graduating college, Shayna found herself drawn further into the industry, and eventually opened her own concept, Hold My Knots, inside the Gansevoort Market in the Meatpacking District of NYC. After finding increasing success, they crossed the bridge into New Jersey, taking over ownership of her father's restaurant to establish a permanent location for Hold My Knots in Bergen County.  Now, Hold My Knots is looking to expand their brand's locations and available Food Trucks to spread the joy of their menu options for carboholics (including GF options) to more areas. We love the combination of food, beverages, and fun! So, we brought Lee Leung (Regional General Manager of Fearless Restaurants) on to help celebrate their Spring menu options, the Kentucky Derby and other special events, and new openings under their restaurant group!  Lee also grew up inside her parent's restaurants, and was drawn back into the culinary world after graduating college.  Soon after graduating, she began working for restaurant groups with recognizable names.  Today, you can find her making all the events at Fearless Restaurant Group's Autograph Brasserie, Triple Crown in Radnor, and Rosalie a delicious and memorable experience!

On a slower sports day Bob has a series of emotion based sports questions: What are the sports stories that make you the most confused or the most angry? Matt gives his secrets to why he is so happy.  Finally which food leaves you the most disappointed: Chicken or Scallops? 

In today's mythology minisode Chelsea teaches us about the significance of scallops to the Apostle James, as well as the birth of Venus! --- Support this podcast: https://podcasters.spotify.com/pod/show/savethemermaids/support

Scallops with sage, crispy bacon, and roast celeriac cream

While everyone else is talking about the Super Bowl, we're looking forward to Valentine's Day—and what better way to celebrate the love of your life than making a plate of fresh, sweet, delicately-caramelized scallops? Louisa and Noah discuss all the ways to nail this wonderful dish. Follow us: @NoSubsPlease on Twitter. @NoSubsPlease@mastodon.online on Mastodon. @NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon, @nsmckinnon.bsky.social on BlueSky. Louisa: @louisa@mastodon.xyz Our theme is Street Food, by FASSounds, and is governed by the Simplified Pixabay License. Our cover art includes work by artist Kirsty Pargeter.

Lisa is joined by authors Rebecca Abbott and Jennifer West who discuss their book 'Air Fryer All Day' and share their favorite air fryer recipes. They provide tips on choosing the right air fryer and using oils and fats in cooking. They also discuss reheating leftovers in the air fryer and share their method for making perfect hard-boiled eggs. The conversation covers a range of recipes, including breakfast dishes, pizza and pasta, and casseroles. The authors highlight the versatility of the air fryer and provide insights into their recipe development process. In this conversation, Rebecca Abbott and Jennifer West discuss their book 'Air Fryer All Day' and share a variety of recipes for hearty dishes, Mexican flavors, meat mains, wings, veggie mains, seafood mains, sides, and desserts. They highlight the versatility and convenience of air fryers and provide tips and tricks for using them effectively. The conversation is filled with enthusiasm and excitement for cooking delicious meals in the air fryer.TakeawaysChoose an air fryer that fits your needs and counter spaceExperiment with different oils and fats for cooking in the air fryerUse the air fryer to reheat leftovers for a crispy and delicious resultThe air fryer is a versatile tool for making a wide range of dishes, from breakfast to casserolesChapters00:00Introduction and Background03:00Choosing an Air Fryer06:10Cooking with Oils and Fats08:28Reheating Leftovers11:15Making Hard-Boiled Eggs in the Air Fryer13:00Breakfast Recipes19:01Pizza and Pasta Recipes23:25Casseroles and Bakes27:12Stuffed Turkey Burgers and Cowboy Casserole28:10Hearty Dishes for Families29:33Mexican Flavors: Enchilada Quinoa Casserole and Tamale Casserole31:01Meat Mains: Ribs, Fried Chicken, Kung Pao Chicken, Beef Stroganoff, Lamb Chops32:22Wings: Better in the Air Fryer33:43Veggie Mains: Cauliflower Steaks, Cabbage Steaks, Ratatouille, Stuffed Eggplant35:01Seafood Mains: Bacon-Wrapped Scallops and Shrimp, Tuna Noodles, Salmon Rice Bake, Fish Tacos, Scallops with Tomatoes and Creamy Pesto Sauce, Spicy Garlic Shrimp37:58Sides: Sweet Potato Casserole, Corn Casserole, Jalapeno Poppers39:18Desserts: Creme Brulee, Chocolate Bundt Cake with Chocolate Glaze, Apple Empanadas, Chocolate Peanut Butter Cake Mix Cookies, Kitchen Sink Cookies, Deep Dish Brownies, Apple Dumplings

Scallops as a meal, Al's dog bites him and how do couples budget? To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Scallops as a meal, Al's dog bites him and how do couples budget?--plus warm up To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

We had an absolute blast this week with the full crew. Rachel kicks us off by telling us exactly how strange Scallops really are. Are those eyes? Yup. Next up, Victoria tells us the story of the golf course with bull sharks in the water traps. Kirk then wraps things up by testing out how well the other hosts can spot a hidden snake in digitally altered images all to test out something called the Snake Detection Theory.    Support us: patreon.com/strangebynature Email us: contact@strangebynaturepodcast.com Visit us at: strangebynaturepodcast.com

Rachel and her boyfriend are obsessed with scallops. In fact, their ideal scallop experience was at Gordon Ramsay's Hell's Kitchen, and she's been trying to replicate it ever since. In this episode, we help Rachel figure out how she should be cooking scallops. Plus, Kendra Vaculin gives Rachel a first-class lesson in the Test Kitchen. Recipes featured in the episode: From Chris, Garlicky Buttery Scallops From Kendra, Scallops and Chorizo in Tomato Sauce, Lemony Grilled Scallops and Blistered Long Beans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Selena has to decide on some of the food she wants served at her wedding, and of course the conversation devolves quickly, ha!

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They clap. They swim. They have dozens of eyes and 2 million babies. They are scallops. Pectinidologist Dr. Samantha Lynch climbs aboard to share stories of theft on the brackish seas, gossip about scallops vs. oysters, ponderings on Disney bras, months without Rs, bay scallops, sea scallops, filter feeders, shellfish volunteering, curious baby bivalves, seagrass, red tides, and free buffets. We also check in with James Beard Award-nominated chef Miles Thompson who offers cooking tips (with a fair warning for vegetarians.) Also: a 507 year old bivalve and Alie's TMI endocrinology odyssey. A real whopper of an episode!Follow Dr. Samantha Lynch on InstagramFollow Miles Thompson of Baby BistroA donation went to: ReClam the BayMore episode sources and links Smologies (short, classroom-safe) episodesOther episodes you may enjoy: Oceanology (THE OCEAN), Biomineralogy (SHELLS), Cnidariology (CORAL), Echinology (SEA URCHINS & SAND DOLLARS), Teuthology (SQUIDS), Ichthyology (FISHES), Delphinology (DOLPHINS), Black American Magirology (FOOD, RACE + CULTURE,) Indigenous Culinology (NATIVE COOKING), (Malacology (SNAILS & SLUGS), Chickenology (HENS & ROOSTERS), Oology (EGGS), Environmental Toxicology (POISONS + TRAIN DERAILMENT)Sponsors of OlogiesTranscripts and bleeped episodesBecome a patron of Ologies for as little as a buck a monthOlogiesMerch.com has hats, shirts, masks, totes!Follow @Ologies on Twitter and InstagramFollow @AlieWard on Twitter and InstagramEditing by Mercedes Maitland of Maitland Audio Productions and Jarrett Sleeper of MindJam Media and Mark David ChristensonTranscripts by Emily White of The WordaryWebsite by Kelly R. DwyerTheme song by Nick Thorburn

Scientists in the UK have discovered that if they take a pot meant for catching crabs and just add some bright lights, scallops flock through the door like it's Studio 54. Scallops are normally fished via trawling or dredging—methods that can cause lasting damage to delicate seafloor ecosystems. So this accidental discovery (the lights were initially added to attract crab) could have a significant impact on scallop fishing. We talk with one of the scientists, Robert Enever of Fishtek Marine, a company that creates sustainable fishing gear, about this collaboration between science, industry and conservation.Follow Short Wave on Twitter @NPRShortWave. You can also email the show at ShortWave@NPR.org.