Podcasts about Sear

Here's your Daily dose of Human Events with @JackPosobiecRight now, they have two options to choose from, both at https://www.SteakNShake.com (that's SteaknShake with the letter “n”): There's their Grass-Fed Beef Tallow — only $9 a jar. And there's also their American Wagyu Beef Tallow — just $12 a jar, with a rich, buttery taste. Or bundle both for $19.99 and revolutionize your cooking. Fry the crispiest fries. Sear the perfect steak. Roast vegetables bursting with real flavor. This is how food should taste.Go to https://www.patriotmobile.com/poso/ or call 972-PATRIOT and get a FREE MONTH of service with promo code POSO.Support the show

Here's your Daily dose of Human Events with @JackPosobiecRight now, they have two options to choose from, both at https://www.SteakNShake.com (that's SteaknShake with the letter “n”): There's their Grass-Fed Beef Tallow — only $9 a jar. And there's also their American Wagyu Beef Tallow — just $12 a jar, with a rich, buttery taste. Or bundle both for $19.99 and revolutionize your cooking. Fry the crispiest fries. Sear the perfect steak. Roast vegetables bursting with real flavor. This is how food should taste.Don't wait until symptoms strike or something unexpected happens. Experience the only formula approved and used by Dr. McCullough, one of the top doctors who risked it all. Head to https://www.TWC.HEALTH/POSO and use code POSO to get 10% off plus Free Shipping. Get back to that pre-COVID feeling.With a Vesta stashed in my closet, I know we can keep warm no matter what. And it doubles as a stove to boil water or cook food, which is pretty cool. Now the best part is you can get a Vesta and a bunch of other FREE gifts when you order the Winter Prep Special from My Patriot Supply. Just go to https://www.MYPATRIOTSUPPLY.COM/JACK to see everything Included.Support the show

Here's your Daily dose of Human Events with @JackPosobiecRight now, they have two options to choose from, both at https://www.SteakNShake.com (that's SteaknShake with the letter “n”): There's their Grass-Fed Beef Tallow — only $9 a jar. And there's also their American Wagyu Beef Tallow — just $12 a jar, with a rich, buttery taste. Or bundle both for $19.99 and revolutionize your cooking. Fry the crispiest fries. Sear the perfect steak. Roast vegetables bursting with real flavor. This is how food should taste.Go to https://www.patriotmobile.com/poso/ or call 972-PATRIOT and get a FREE MONTH of service with promo code POSO.Support the show

Here's your Daily dose of Human Events with @JackPosobiecRight now, they have two options to choose from, both at https://www.SteakNShake.com (that's SteaknShake with the letter “n”): There's their Grass-Fed Beef Tallow — only $9 a jar. And there's also their American Wagyu Beef Tallow — just $12 a jar, with a rich, buttery taste. Or bundle both for $19.99 and revolutionize your cooking. Fry the crispiest fries. Sear the perfect steak. Roast vegetables bursting with real flavor. This is how food should taste.The best part is you can get a Vesta and a bunch of other FREE giftswhen you order the Winter Prep Special from My Patriot Supply. This offer won't last long and neither will this nice fall weather, so go tohttps://www.MYPATRIOTSUPPLY.COM/JACK today.Support the show

Here's your Daily dose of Human Events with @JackPosobiecWith a Vesta stashed in my closet, I know we can keep warm no matter what. And it doubles as a stove to boil water or cook food, which is pretty cool. Now the best part is you can get a Vesta and a bunch of other FREE gifts when you order the Winter Prep Special from My Patriot Supply. Just go to https://www.MYPATRIOTSUPPLY.COM/JACK to see everything Included.Right now, they have two options to choose from, both at https://www.SteakNShake.com (that's SteaknShake with the letter “n”): There's their Grass-Fed Beef Tallow — only $9 a jar. And there's also their American Wagyu Beef Tallow — just $12 a jar, with a rich, buttery taste. Or bundle both for $19.99 and revolutionize your cooking. Fry the crispiest fries. Sear the perfect steak. Roast vegetables bursting with real flavor. This is how food should taste.Support the show

INTRO (00:23): Kathleen opens the show drinking a Swarm Golden Ale from Exile Brewing Company. She shares her sentiments over the passing of Ozzy Osbourne, reminiscing how excited she was to see his Blizzard of Oz tour in St. Louis when she was a teenager.    TOUR NEWS: See Kathleen live on her “Day Drinking Tour.”   COURT NEWS (20:51): Kathleen shares news announcing that Stevie Nicks is re-releasing the Buckingham Nicks album, and Snoop Dogg released a new album.   TASTING MENU (3:47): Kathleen samples Town House Everything Pita Chips, and Doritos Twisted Queso chips.  UPDATES (25:54): Kathleen shares updates on “Chimp Crazy's” Tonia Haddix recent arrest, the last Sear's store in the US is closing, and Prince Harry offers his diary to the Royal family.   HOLY SHIT THEY FOUND IT (40:05): Kathleen reveals that a 50,000 year old extinct lion was found in Siberian permafrost, and a 3-year-old boy discovers a $4M 16th century gold pendant in the UK.    FRONT PAGE PUB NEWS (48:30): Kathleen shares articles on Pope Leo extending his summer vacation, the Vatican is soliciting hot priest influencers to connect with young Catholics, Augusta's Hooters location is permanently closed, full-time cheetah monitors are being hired in Mozambique, wealthy Telluride residents fight over 14 parking spots, Canada has been named the most loved country in the world, hordes of tarantulas are coming to the Southwest, and Pope Leo extends his vacation.   TOURONS (43:02): Kathleen reports on a man in the Philippines attempting to take a selfie in an alligator pond, and a car carrying 5 people runs off the road and into a hot Yellowstone geyser.    SAINT OF THE WEEK (1:16:25): Kathleen reads about St. Ignatius of Loyola.    WHAT ARE WE WATCHING (14:35): Kathleen recommends watching documentary “God Bless Ozzy Osbourne” on Prime Video, and “Being Evel,” the Evel Knievel documentary on Amazon Prime Video.    FEEL GOOD STORY (1:15:15): Kathleen reads highlights of Colorado's construction of the “world's largest” wildlife overpass on I-25 between Denver and Colorado Springs. 

In this lively episode of Packernet After Dark, fans call in to share their favorite recipes, including Sam's mouthwatering Armadillo Eggs and Beer Cheese Benny's elite reverse sear steak method. We also dive into spicy Packers talk, from Jordan Love's promising numbers to controversial QB rankings, including Pat Mahomes' decline and Jalen Hurts' struggles despite elite weapons. Plus, we discuss horror movie recommendations as spooky season nears and debate the Packers' cornerback concerns—are they overblown? Join us for unfiltered fan reactions, offseason chatter, and excitement for training camp! To advertise on this podcast please email: ad-sales@libsyn.com Or go to: https://advertising.libsyn.com/packernetpodcast

In this lively episode of Packernet After Dark, fans call in to share their favorite recipes, including Sam's mouthwatering Armadillo Eggs and Beer Cheese Benny's elite reverse sear steak method. We also dive into spicy Packers talk, from Jordan Love's promising numbers to controversial QB rankings, including Pat Mahomes' decline and Jalen Hurts' struggles despite elite weapons. Plus, we discuss horror movie recommendations as spooky season nears and debate the Packers' cornerback concerns—are they overblown? Join us for unfiltered fan reactions, offseason chatter, and excitement for training camp! To advertise on this podcast please email: ad-sales@libsyn.com Or go to: https://advertising.libsyn.com/packernetpodcast

What do bison steak, roasted asparagus, and Grandma's cast iron skillet have in common? They all come together in this flavorful, no-fuss episode of State 48 Homeowner. Join Scott as he dives into the magic of cast iron cooking — from how to season and care for your pan to exactly how to cook a restaurant-quality bison ribeye at home. You'll learn why cast iron is the kitchen tool that just keeps getting better, how to use it without fear, and why it may be time to rescue Grandma's pan from retirement. In this episode: * Why cast iron is the best tool for high-heat cooking * How to season and clean your cast iron skillet (hint: no soap!) * Step-by-step cast iron bison steak & asparagus recipe * Tips for protecting your pan — and impressing your guests Whether you're a cast iron newbie or a seasoned pro, this episode will have you hungry to cook again.

We have another amazing guest on with Nat today. Juliet Sear went from running a bakery and, through tenacity and skill, became This Morning's baking extraordinaire. With masterclasses on youtube and cookbooks, there's plenty of sky high anecdotes and pitching of TV shows for Juliet and Nat to do together... Let's make it happen! Enjoy!! xx Go and see Juliet's amazing cakes and life - https://www.instagram.com/julietsear And this site has links to all her books and everything else she's up to https://linktr.ee/juliet.sear Please subscribe, follow, and leave a review. xxx You can find us in all places here; ⁠⁠⁠https://podfollow.com/lifewithnat/view⁠⁠⁠ INSTA: @natcass1 We're also on Facebook now too: ⁠⁠⁠https://www.facebook.com/lifewithnatpod⁠⁠⁠ A 'Keep It Light Media' Production Sales, advertising, and general enquiries: ⁠⁠⁠hello@keepitlightmedia.com⁠⁠⁠ SHOW INFO: Life with Nat - it's me! Natalie Cassidy and I'll be chatting away to family, friends and most importantly YOU. I want to pick people's brains on the subjects that I care about- whether that's where all the odd socks go, weight and food or kids on phones. Each week I will be letting you into my life as i chat about my week, share my thoughts on the mundane happenings as well as the serious. I have grown up in the public eye and have never changed because of it. Life with Nat is the podcast for proper people. Come join the community. ♥️ Learn more about your ad choices. Visit megaphone.fm/adchoices

Today, we cover ASCO 2025 in the genitourinary space, specifically bladder and renal cancer. Dr. Enrique Grande, a renowned oncologist and Program and Clinical Research lead of MD Anderson Cancer Centre, Madrid, joins us. This is a mega episode where we cover AMPLITUDE, JAVELIN MEDLEY, CHECKMATE 901 and NIAGARA, advancing urothelial cancer care; SEAR 02 and the CReST trial, pushing boundaries in bladder cancer; CHECKMATE 214; LITESPARK-005 and LITESPARK-004, showcasing belzutifan's promise; and KEYNOTE-564, adjuvant therapy for kidney cancer. Stay tuned for an insightful conversation on how these trials may be transforming patient outcomes!Studies discussed in the episode:CHECKMATE 901NIAGARACHECKMATE 214CREST trialSEAR 02LITESPARK 004/005AMPLITUDEJAVELIN MEDLEYFor more episodes, resources and blog posts, visit www.inquisitiveonc.comPlease find us on Twitter @InquisitiveOnc!If you want us to look at a specific trial or subject, email us at inquisitiveonc@gmail.comArt courtesy of Taryn SilverMusic courtesy of AlisiaBeats: https://pixabay.com/users/alisiabeats-39461785/Disclaimer: This podcast is for educational purposes only. If you are unwell, seek medical advice.Oncology for the Inquisitive Mind is recorded with the support of education grants from our foundation partners Pfizer, Gilead Pharmaceuticals and Merck Pharmaceuticals. Our partners have access to the episode at the same time you do and have no editorial control over the content. Hosted on Acast. See acast.com/privacy for more information.

Perfectly pan-seared shrimp with bold spices makes for a juicy, flavorful dish that's quick enough for any night of the week! Never have rubbery shrimp again with these eight simple tips. Recipe: How to Pan-Sear Shrimp Perfectly from COOKtheSTORY.Here are the links to some of the items I talked about in this episode: #adShrimp Seasoning Recipe12-inch Cast Iron SkilletLarge BowlCooking ThermometerThe All New Chicken CookbookHere's the Recipe Of The Day page with all of our recipe links.If you want to make sure that you always find out what today's recipe is, do one or all of the following:Subscribe to the Podcast,Join the ROTD Facebook Group hereBlog: cookthestory.com/rotdWebsite: thecookful.comNewsletter: cookthestory.com/start-hereRotation Ready Meal Planning GuideHave a great day! -Christine xo

Anthony hosts the latest episode of Fantasy MLB Today, "Sear-ed White Sox". In the episode, he shares discusses three arms he is streaming on Thursday, shares of list of very risky arms to stream in only the most dire of circumstances and then discusses a handful of prospects that re-draft managers should be keeping their eyes on. ***Stream of the Day Tracker*** SUBSCRIBE, Rate and Review on Apple and Spotify! Follow us on Twitter: @EthosFantasyBB Follow us on Bluesky: @ethosfantasymlb Join our Fantasy Sports Discord Server: https://discord.gg/jSwGWSHqaV

It's All About YOU! This week, Sappenin' Podcast was invited to host a series of live podcasts, Q&As and panel workshops at You Festival 2025, a creative networking event teaching industry insights, to the next generation of creatives, at Liverpool Arena. In this episode, listen back to a collection of conversations, recorded by guests, with very unique pathways and prospectives into the worlds of live music, TV and film, as singer-songwriter, Grace Davies, talks how she came to fame as the runner up on X-Factor in 2017, with her own songs, and making a name for herself as a solo artist, independently since, sibling actors George Sear and Ruby Sear, explain their individual journeys into roles behind and in front of the camera, staring in major Netflix shows The Gentlemen and Love Victor, respectfully and their matching family Might Boosh tattoos, and Marshall Records newest signings, The Molotovs, express their punk roots with backing from Green Day, Sex Pistols and Blondie. Turn it up and join Sean and Morgan to find out Sappenin' this week!Follow us on Social Media:Twitter: @sappeninpodInstagram: @sappeninpodSpecial thank you to our Sappenin' Podcast Patreons:Join the Sappenin' Podcast Community: Patreon.com/Sappenin.Kylie Wheeler, Janelle Caston, Paul Hirschfield, Tony Michael, Scarlet Charlton, Dilly Grimwood, Mitch Perry, Nathan Crawshaw, Molly Molloy, James Bowerbank, Amee Louise, Kat Bessant, Kieran Lewis, Alexandra Pemblington, Jonathan Gutierrez, Jenni Robinson, Stuart McNaught, Jenni Munster, Louis Cook, Carl Pendlebury, James Mcnaught, Martina McManus, Jason Heredia, John&Emma, Danny Eaton, RahRah James, Sian Foynes, Evan, Ollie Amesbury, Dan Peregreen, Emily Perry, Kalila Keane, Adam Parslow, Josh Crisp, Vicki Henshaw, Laura Russell, Fraser Cummings, Sophie Ansell, Kyle Smith, Connor Lewins, Billy Hunter, Harry Radford, George Evans, Em Evans Roberts, Thomas O'Neill, Sinead O'Halloran, Kael Braham, Jade Austin, Charlie Wood, Aurora Winchester, Jordan Harris, James Page, Georgie Hopkinson, Helen Anyetta, John Wilson, Lisa Sullivan, Ayla Emo, Kelly Young, Jennifer Dean, Tj Ambler-Shattock, Chaz Howkins, Michael Snowden, Justine Baddeley, David Winchurch, Jim Farrell, Scott Evans, Andrew Simpson, Shaun Croucher, Lewis Sluman, Ellie Gowers, Luke Wardle, Grazyna McGroarty, Nathan Matheson, Matt Roberts, Joshua Lewis, Erin Howard,, Chris Harris, Lucy Neill, Amy Thomas, Jessie Hellier, Stevie Burke, Robert Pike, Anthony Matthews, Samantha Neville, Sarah Maher, Owen Davies, Bethan Downing, Jessica Tiernan, Danielle Oldershaw, Samantha Bowen, Ruby Price, Jule Ferl, Alice Wood, Billy Parmiter, Emma Musgrave, Rhian Friggens, Hannah Kenyon, Patrick Floyd, Hayley Taylor, Loz Sanchez, Cerys Andrews, Dan Johnson, Eva B, Emma Barber, Helen Macbeth, Melissa Mercury, Joshua Ryan, Cate Stevenson, Emily Moorhouse, Jacob Turner, Madeleine Inez, Robert Byrne, Christopher Goldring, Chris Lincoln, Beth Gayler, Lesley Dargie-Walker, Sabina Grosch, Tom Hylands, Andrew Keech, Kerry Beckett, Leanne Gerrard, Ieuan Wheeler, Hannah Rachael, Gemma Graham, Andy Wastell, Jay Smith, Nuala Clark, Liam Connolly, Lavender Martin, Lloyd Pinder, Ghostly Grimoire, Amy Hogg.Diolch and Thank You x Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

To get an insight into the recipe, Alan Morrissey was joined by Ryan Fitzpatrick, from Wild Catering. Braised Beef Short Rib with Creamy Champ Potatoes and Tenderstem broccoli Braised Beef Ribs Ingredients: - 1.5 kg beef short ribs - Salt and pepper (to taste) - 30 ml olive oil - 150 g onion, chopped - 100 g carrots, chopped - 100 g celery, chopped - 4 cloves garlic, minced (about 12 g) - 500 ml beef broth - 250 ml red wine (optional) - 30 g tomato paste - 3 sprigs fresh thyme (or 1 tsp dried thyme) - 1 bay leaf Instructions: 1. Preheat Oven: Preheat your oven to 163°C (325°F). 2. Season Ribs: Season the beef ribs with salt and pepper. 3. Sear Ribs: In a large Dutch oven, heat the olive oil over medium-high heat. Sear the beef ribs on all sides until browned (about 4-5 minutes per side). Remove and set aside. 4. Sauté Veggies: In the same pot, add the onion, carrots, and celery. Cook for about 5-7 minutes. Add garlic and cook for another minute. 5. Deglaze: Pour in the red wine (if using) and scrape the bottom of the pot. Let it simmer for a couple of minutes. 6. Add Other Ingredients: Stir in beef broth, tomato paste, thyme, and bay leaf. Bring to a simmer. 7. Braise Ribs: Return ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours or until tender. 8. Rest and Serve: Let the ribs rest for a few minutes before serving. Strain the liquid and thicken a small portion with Bisto onion gravy Creamy champ Potatoes Ingredients: - 900 g russet or Yukon gold potatoes, peeled and cubed Scallions to taste - 115 g unsalted butter - 120 ml heavy cream Salt (to taste) - Pepper (to taste) Instructions: 1. Boil Potatoes: Place cubed potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook until tender (about 15-20 minutes). 2. Drain and Steam Dry: Drain potatoes and return to the pot to steam dry for a minute. 3. Mash Potatoes: Add butter and heavy cream. Mash until smooth. 4. Season: Season with salt, pepper and scallions to taste. Tenderstem broccoli Trim the ends and saute in a hot frying pan with a little bit of oil until just cooked. With a little bit of bite left in them Photo(C): Clare FM

The Bussin' with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We're ringing in 2025 with LeeAnn's family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we've got a HUGE bet in the works… stay tuned for the details!! Kitchen provided by: https://beautyonbeech.com Follow Bussin' With The Boys: https://www.instagram.com/bussinwtb Follow Taylor Lewan: https://www.instagram.com/taylorlewan Follow Will Compton: https://www.instagram.com/_willcompton SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Pork loin, Collards, Black-eyed peas and Cornbread Welsh Rarebit Pork Loin Ingredients: Rarebit: * Pork loin * Brick of grated cheddar cheese * Can of Guinness * 1.5 tbs Worcestershire sauce * 2 tbsp Coleman's Mustard * 1 stick of unsalted butter Steps: 1. Preheat oven to 375 degrees 2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard. 3. Sear pork loin 3-5 minutes, then add mixture on top. 4. Bake for 25-30 minutes Honey Garlic Glazed Pork Loin Ingredients: Rub: * 1 tsp sweet paprika * 1 tsp garlic onion * ½ tsp onion powder * ½ tsp dried thyme * ½ tsp dried rosemary * Salt and pepper to taste Glaze: * 4 cloves garlic * ¼ cup honey * 3 tbs soy sauce * 1 tbs Dijon mustard * 1 tbs olive oil Steps: 1. Preheat oven to 375 2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper 3. Rub olive oil onto pork loin then rub spice mix over loin 4. Sear loin 3-5 minutes 5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes Black-Eyed peas Ingredients: * Black-eyed peas * Onion * Vegetable oil * Salt and pepper * Texas Pete's peppers Steps: 1. Soak peas overnight in water 2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done. 3. Splash pepper juice on peas to taste Granny's Collards Ingredients: * Collard greens * Sugar * Vegetable oil Steps: 1. Wash and remove stems from collards, then chop into bite size pieces. 2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards. Cornbread Ingredients: * Dollop of Crisco * 1 egg * 2 cups white lily cornmeal mix * 1 cup buttermilk * Black pepper to taste Steps: 1. Preheat oven to 425 degrees 2. Add a dollop of Crisco into a skillet and place in oven to heat. 3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Bussin' with the Boys boys… Taylor Lewan and Will Compton are celebrating New Years with me! We're ringing in 2025 with LeeAnn's family tradition: collards, black eyed peas, cornbread, and some pork – because pigs root forward. But the headline is that we've got a HUGE bet in the works… stay tuned for the details!! Kitchen provided by: https://beautyonbeech.com Follow Bussin' With The Boys: https://www.instagram.com/bussinwtb Follow Taylor Lewan: https://www.instagram.com/taylorlewan Follow Will Compton: https://www.instagram.com/_willcompton SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Pork loin, Collards, Black-eyed peas and Cornbread Welsh Rarebit Pork Loin Ingredients: Rarebit: * Pork loin * Brick of grated cheddar cheese * Can of Guinness * 1.5 tbs Worcestershire sauce * 2 tbsp Coleman's Mustard * 1 stick of unsalted butter Steps: 1. Preheat oven to 375 degrees 2. Mix together cheese, beer, butter, Worcestershire sauce, and mustard. 3. Sear pork loin 3-5 minutes, then add mixture on top. 4. Bake for 25-30 minutes Honey Garlic Glazed Pork Loin Ingredients: Rub: * 1 tsp sweet paprika * 1 tsp garlic onion * ½ tsp onion powder * ½ tsp dried thyme * ½ tsp dried rosemary * Salt and pepper to taste Glaze: * 4 cloves garlic * ¼ cup honey * 3 tbs soy sauce * 1 tbs Dijon mustard * 1 tbs olive oil Steps: 1. Preheat oven to 375 2. Combine paprika, garlic powder, onion powder, dried thyme, rosemary, salt and pepper 3. Rub olive oil onto pork loin then rub spice mix over loin 4. Sear loin 3-5 minutes 5. Combine garlic, honey, soy sauce, mustard and oil. Brush onto the lion then place in oven, baking for 25-30 minutes Black-Eyed peas Ingredients: * Black-eyed peas * Onion * Vegetable oil * Salt and pepper * Texas Pete's peppers Steps: 1. Soak peas overnight in water 2. Place peas in pot and cover with water, adding in a dash of oil and salt and pepper. Slice onion into thick pieces and place on top, cooking until done. 3. Splash pepper juice on peas to taste Granny's Collards Ingredients: * Collard greens * Sugar * Vegetable oil Steps: 1. Wash and remove stems from collards, then chop into bite size pieces. 2. Cover collards with water and bring to a rolling boil. Once rolling, reduce to a slow boil and add vegetable oil. 30 minutes before eating, add sugar. Adding 1 TBS sugar per cup of collards. Cornbread Ingredients: * Dollop of Crisco * 1 egg * 2 cups white lily cornmeal mix * 1 cup buttermilk * Black pepper to taste Steps: 1. Preheat oven to 425 degrees 2. Add a dollop of Crisco into a skillet and place in oven to heat. 3. Mix cornmeal, buttermilk, and egg, mixing thoroughly. Add mixture to skillet and cook for 30-35 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Welcome to a festive Christmas special of the Ducks Unlimited podcast! Join hosts Dr. Mike Brasher, Katie Burke, and Dr. Jared Henson as they celebrate the holiday season with special guest Malcom Reed from "How to BBQ Right." Malcom brings his expertise in barbecue and shares his experiences and favorite recipes, perfect for hunting camp and duck camp. Listen in for a delightful conversation filled with holiday cheer, barbecue tips, and memorable Christmas stories.Listen now: www.ducks.org/DUPodcastSend feedback: DUPodcast@ducks.org

"As I light our Advent candles one at a time, I remember unmet expectations flipped upside down by the One who sears the darkness, thwarts oppression, reconciles the divided, and bridges the chasm of death to life. Our Redeemer who comes amid both excitement and disappointment to meet our greatest longing and invite us to encounter Him anew."Leave a comment for Jen: https://incourage.me/?p=250173--Spread cheer all year with the Peanuts collection from DaySpring! Relive the nostalgia of childhood Christmases and bring Peanuts® into your home with this joyful new collection! Cards, mugs, puzzles and more... shop the whole collection now on DaySpring.com – and use code PODCAST10 to save $10 on your purchase!The (in)courage podcast is brought to you by DaySpring. For over 50 years, DaySpring has created quality cards, books, and gifts that help you live your faith. Find out more at DaySpring.com.Connect with (in)courage: Facebook & Instagram for daily encouragement, videos, and more! Website for the (in)courage library, to meet our contributors, and to access the archives. Email us at incourage@dayspring.com. Leave a podcast review on Apple!

Welcome back to the Ready Set BBQ podcast, your go-to destination for the latest and most exciting happenings around the world! In this episode we talk about the first ever 12 team college football playoff, the NFL, Aaron Rodgers, Juan Soto Hawk Tua, Blackstone, steaks, xmas movies.   0-10 mins: Headlines First 12 Team Playoff: We talk about the first ever 12 team college football playoffs.   NFL: We throw in some NFL Talk as the Bears take on the 49ers this weekend. Also Joe Burrow buys himself a Batmobile. Aaron Rodgers:  Aaron's ex calls their relationship toxic and I ask the guys if their exes would be prone to say the same.  Juan Soto: The largest contract ever gets signed in baseball.Vigilante: We talk about the supposed shooter that shot the United Healthcare CEOHawk Tua Coin:  Silly investors lose their money investing in the Hawk Tua Coin30-40 mins: BBQ Time Bears Bday: I throw some steaks on the Blackstone for my doggies birthdayCold Sear Steak: I cook up some more cold sear steak for a weekday meal. Still convinced the best way to cook them indoors. Pedro's  Tacos & Tequila: Jaime tries out a new Mexican restaurant and gives us his review on it as well as the importance of a good tortilla.  40-50 mins: COVID Effect Good/BadBest Xmas Movies: We talk about our go to Christmas movies during the holidays.  Holiday Eats  we hope to plan to eat somewhat healthy over the holidays.  A bunch of joes that cook like pros!!!Melissa Bankard Farmer's InsuranceMelissa Bankard - Farmers Insurance Agent in Richardson, TXFacebook Pagehttps://www.facebook.com/readysetbbqWebsite/Shop https://www.readysetbbq.com/Facebook Page https://www.facebook.com/readysetbbq

Risk Culture and Governance continue to be significant themes for the financial services industry, not just from a regulatory perspective but also because of the evolving nature of risks in the financial services landscape. Join host Alex Spooner on Regulated Radio as he discusses these crucial topics with Deloitte experts: Natasha De Soysa, UK Financial Services Governance lead, Jess Sutherland, UK Risk Culture co-lead, and Ciara O'Grady, Partner in our Irish practice. We discussed the key elements of a robust risk culture, its importance in an evolving risk landscape and the impact of recent regulatory changes. The panel also discusses the evolving role of governance, technological advancement and accountability regimes like SMCR and SEAR. Tune in for valuable insights on navigating the world of risk culture and governance in financial services.

The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I'm cookin' up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka's amazing hole-in-one. And then there's Griff's gift of spot-on accents. Catch Bert and his team in New Orleans over the Big Game Weekend! It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena Tix at https://bertbertbert.com Follow Country Club Adjacent: https://www.instagram.com/countryclubadjacent This episode is brought to you by Hero Bread. Hero Bread is offering 10% off your order of their new recipe. Go to https://hero.co and use code BURNING at checkout. This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ THANKSGIVING DINNER Cornbread Stuffing Ingredients: * 4 slices keto bread * 2 slices Keto cornbread * 3 TBSP melted butter * 1 egg * 2 stalks celery * ¼ cups leeks * ½ tsp garlic * 1 tsp Italian seasoning * ¼ tsp sage * ½ tsp salt & pepper * Olive oil * ½ tsp celery seasoning * ½ chicken broth Steps: 1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees. 2. Sauté veggies in olive oil and seasonings 3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well. 4. Combine all ingredients and bake for 10 minutes, covered in foil Turducken Roll Ingredients: * 6 cups water * 1/3 cup kosher salt * Boneless, skinless turkey breast * 2 boneless, skinless duck breasts * 2 TBSP chopped sage * 2 TBSP chopped thyme * Salt and pepper * 2 chicken-apple sausages * 12 slices hardwood smoked bacon * 2 TBSP olive oil Steps: 1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees. 2. Tenderize turkey and duck then season with herbs, salt and pepper. 3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher's twine to form a roulade. 4. Sear roulade in olive oil on all sides then bake for 95 minutes. Gravy Ingredients: * 1 chicken bouillon cube * 1 beef stock bouillon cube * 2 ¼ cups boiling water * 4 tbsp butter * 4 tbsp flour * ½ tsp onion powder * ¼ tsp ground pepper * Salt Steps: 1. Dissolve bouillon in boiling water 2. Melt butter in saucepan. Then add flour, onion powder and pepper. 3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste. Creamed Spinach Ingredients: * 1 pound frozen chopped spinach * 2 tbsp butter * ½ medium onion * 2 cloves garlic * ¾ cups heavy whipping cream * 4 ounces cream cheese * 1 cup parmesan * Pinch of nutmeg * Salt and pepper Steps: 1. Thaw spinach and drain water 2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg. 3. Stir in spinach and add salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices

The boys from Country Club Adjacent stop by for Thanksgiving Dinner. I'm cookin' up a turducken, creamed spinach and a sweet potato pie while we chat about the best golf courses, country club rules, and Chase Koepka's amazing hole-in-one. And then there's Griff's gift of spot-on accents. Catch Bert and his team in New Orleans over the Big Game Weekend! It's SHIRT v SKINS with Nikki Glaser, Tony Hinchcliffe, and Adam Ray as Dr. Phil 2/08/25 at the UNO Lakefront Arena Tix at https://bertbertbert.com Follow Country Club Adjacent: https://www.instagram.com/countryclubadjacent This episode is brought to you by Hero Bread. Hero Bread is offering 10% off your order of their new recipe. Go to https://hero.co and use code BURNING at checkout. This episode is brought to you by Uncommon Goods. To get 15% off your next gift, go to https://uncommongoods.com/burning Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING This episode is brought to you by Talkspace. Get $80 off your first month with promo code SPACE80 at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ THANKSGIVING DINNER Cornbread Stuffing Ingredients: * 4 slices keto bread * 2 slices Keto cornbread * 3 TBSP melted butter * 1 egg * 2 stalks celery * ¼ cups leeks * ½ tsp garlic * 1 tsp Italian seasoning * ¼ tsp sage * ½ tsp salt & pepper * Olive oil * ½ tsp celery seasoning * ½ chicken broth Steps: 1. Crumble keto bread and corn bread and drizzle with olive oil, baking for 10 minutes at 350 degrees. 2. Sauté veggies in olive oil and seasonings 3. Mix egg with melted butter and chicken broth, adding sauteed veggies and mixing well. 4. Combine all ingredients and bake for 10 minutes, covered in foil Turducken Roll Ingredients: * 6 cups water * 1/3 cup kosher salt * Boneless, skinless turkey breast * 2 boneless, skinless duck breasts * 2 TBSP chopped sage * 2 TBSP chopped thyme * Salt and pepper * 2 chicken-apple sausages * 12 slices hardwood smoked bacon * 2 TBSP olive oil Steps: 1. Bring water and salt to a boil, then let cool and brine turkey for an hour. Preheat oven to 325 degrees. 2. Tenderize turkey and duck then season with herbs, salt and pepper. 3. Lay down turkey, then duck, keto cornbread stuffing, and place two sausages the length of the breasts. Roll meats up. Layer bacon slightly overlapping each other and roll onto turducken, securing with butcher's twine to form a roulade. 4. Sear roulade in olive oil on all sides then bake for 95 minutes. Gravy Ingredients: * 1 chicken bouillon cube * 1 beef stock bouillon cube * 2 ¼ cups boiling water * 4 tbsp butter * 4 tbsp flour * ½ tsp onion powder * ¼ tsp ground pepper * Salt Steps: 1. Dissolve bouillon in boiling water 2. Melt butter in saucepan. Then add flour, onion powder and pepper. 3. While stirring, pour in half of the liquid to creating a roux. Stir until thick. Add salt and pepper to taste. Creamed Spinach Ingredients: * 1 pound frozen chopped spinach * 2 tbsp butter * ½ medium onion * 2 cloves garlic * ¾ cups heavy whipping cream * 4 ounces cream cheese * 1 cup parmesan * Pinch of nutmeg * Salt and pepper Steps: 1. Thaw spinach and drain water 2. Sauté butter and onion. Once lightly browned, stir in garlic, cream, cheeses, and nutmeg. 3. Stir in spinach and add salt and pepper to taste. Learn more about your ad choices. Visit megaphone.fm/adchoices

Bine ați venit la o ediție specială din Vorbitorincii Leaders! Chiar nu avem cu cine vota? Clasa politică ne-a dezamăgit pe mulți dintre noi și în aceste condiții devine firească întrebarea. Ne face bine această generalizare?  Invitații acestei ediții speciale candidează pentru alegerile parlamentare din 1 decembrie, sunt oameni cu inițiative, proiecte și merită să fie ascultați: Octavian Berceanu - REPER, Florina Presadă - Sens și Eduard Novak - UDMR.  Urmează poate cea mai lungă ediție Leaders, puțin peste 3 ore, vă așteptăm părerile în comentarii. Seară bună!   00:00 Octavian Berceanu - candidat REPER 1:00:00 Florina Presadă - candidat Sens 2:00:36 Eduard Novak - candidat UDMR

Did someone say cake? Not that we would ever need an excuse to have the brilliant Juliet Sear in for a chat but having brought us a delicious gooey chocolate treat it does sky rocket her to one of our dreamiest guests. We loved chatting to Juliet about how a birthday cake for her one year olds birthday started her on the road to success. We chat growing up in pubs, cakes for Vogue and just bloody making things happen for yourself. Juliet was truly inspiring and we hope you enjoy this chat as much as we did. So grab a slice and a cuppa and get this episode in your ears now.And remember as always, keep it classy.Enjoy folks and thanks for tuning in!Stay in touch: email us on properclasspodcast@gmail.com and follow us on Insta @theproperclasspodcast.Laura and Hannah xx Hosted on Acast. See acast.com/privacy for more information.

What's the best brand of air fryer? How can bad bakers get better? And why does the This Morning baking expert hate making wedding cakes? Answering all these questions is the fabulous Juliet Sear! She tells us all about her amazing career, from making the world's first edible Christmas jumper to becoming a daytime TV star and ending up with eight air fryers in her house. We share some of our culinary disasters, and find out what went wrong the time Juliet tried to make a red velvet cake for Mel B. She reveals the truth about celebrity chef cookbooks, and gives us her top tip for the best chips ever. Plus: can she convince Ellie to give in and get an air fryer? Tune in to find out! Juliet's brilliant book, Air Fryer Baking Magic, is out now (and all the excellent recipes can be made without an air fryer, FYI.) Check out her gorgeous fashion line at sugarhillbrighton.com, and head over to laineslondon.com for a look at her super sexy and unbelievably comfy slippers. She's on Instagram @julietsear.*WE ARE ON TOUR!* Very soon we're coming to Blackburn, Tenbury Wells, Newport, Norwich, East Grinstead... And then it's our Christmas tour! Harrogate, Newcastle, Twickenham, Colchester, Finchley, Winchester, Wells, Leatherhead, Cambridge and Benenden. Go to scummymummies.com for dates and tickets. *WE HAVE A SHOP!* Visit scummymummiesshop.com for our ace t-shirts, mugs, washbags, sweatshirts and beach towels. FREE UK DELIVERY! We're on X (@scummymummies), Instagram, and Facebook. If you like the podcast, please rate, review and subscribe. Thank you for listening! Hosted on Acast. See acast.com/privacy for more information.

Red Sea Rule, Chapter 1, By God's Appointment, we honor all clergy and Pastors for Clergy appreciation Month. Pastor Yolanda Walker discusses there are no mistakes in God's Plan.

Co-Hosts Chris Lynn and Anahí Ruderman talk abot how religion impacts fertility and maternal and child health with Dr. John Shaver, a biocultural and evolutionary anthropologist in the Department of Anthropology at Baylor University. Most of his work to date has focused on understanding cultural variation in solutions to collective action and collective resource problems, and how these solutions may impact health and well-being. This research has involved fieldwork in Fiji, The Gambia, Mauritius, New Zealand, and the United States. His work is interdisciplinary and has been published in anthropology, biology, neuroscience, religion, psychology and general science journals. He is a co-editor of Religion, Brain & Behavior, a journal dedicated to the biological study of religion. ------------------------------ Find the paper discussed in this episode: Shaver, J. H., Chvaja, R., Spake, L., Hassan, A., Badjie, J., Prentice, A. M., Cerami, C., Sear, R., Shenk, M. K., & Sosis, R. (2024). Religious Involvement Is Associated With Higher Fertility and Lower Maternal Investment, but More Alloparental Support Among Gambian Mothers. American journal of human biology, https://doi.org/10.1002/ajhb.24144 ------------------------------ Contact Dr. John Shaver: John_Shaver@baylor.edu ------------------------------ Contact the Sausage of Science Podcast and Human Biology Association: Facebook: facebook.com/groups/humanbiologyassociation/, Website: humbio.org, Twitter: @HumBioAssoc Chris Lynn, Co-Host Website: cdlynn.people.ua.edu/, E-mail: cdlynn@ua.edu, Twitter:@Chris_Ly Anahi Ruderman, SoS Co-Producer, HBA Junior Fellow Twitter: @ani_ruderman, E-mail: aniruderman@gmail.com Courtney Manthey, Co-Host, Website: holylaetoli.com/ E-mail: cpierce4@uccs.edu, Twitter: @HolyLaetoli Cristina Gildee, Co-Host, HBA Junior Fellow, SoS producer, Website: cristinagildee.org, E-mail: cgildee@uw.edu, Twitter:@CristinaGildee Cara Ocobock, Co-Host, Website: sites.nd.edu/cara-ocobock/, Email:cocobock@nd.edu, Twitter:@CaraOcobock

This week on the podcast, host Samuel Goldsmith is joined by the dynamic and talented Juliet Sear, a renowned baker, TV presenter, and best-selling author. They discuss her latest book, "Air Fryer Baking Magic," her passion for both sweet and savoury creations, and her unique journey into the world of food and television. Juliette shares her journey from enthusiastic home baker to celebrated food writer, detailing her love for both sweet and savoury creations. She talks about adapting traditional recipes for the air fryer, including tips for different styles and sizes of air fryers. Juliet also dives into her favourite recipes from the book, touches on her family's involvement in her culinary world, and reveals her dream of a big country house with an outbuilding for recipe testing. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

J & Z talk about sear's, dads and more...

Biserica Elim Arizona - mesaj de încurajare și zidire spirituală, rostit de pastorul Petru Lascău, în data de 22 septembrie 2024.

Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America's best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts. Follow Adam Richman: https://www.instagram.com/adamrichman Follow Chad Michael Murray: https://www.instagram.com/chadmichaelmurray Keep the carbs out of summer without compromising flavor with Hero Bread. Get 10% off your order at https://hero.co and use code BURNING at checkout. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Zocdoc. Go to https://Zocdoc.com/BERT find and instantly book a top-rated doctor today. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Naked Beef Wellington and Sautéed spinach with bacon For the Duxelles: * 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin. * 2 Shallots / Roughly Chopped * 4 Cloves Garlic / Sliced Very Thin * 2 Sprigs Fresh Thyme / Leaves Only * 2 Tablespoons Unsalted Butter * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground Steps: 1. Add mushrooms, shallots, garlic, and thyme to a hot pan. 2. Add butter and olive oil and sauté 3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated 4. Season with salt and pepper and set aside to cool. For the Beef: * 3 Pound Center Cut Beef Tenderloin * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground * 12 Slices Prosciutto / Sliced Thin * 6 Sprigs Fresh Thyme / Leaves Only * 5 TBS horseradish cream * 5 TBS wholegrain mustard 1. Preheat oven to 425 2. Tie the tenderloin in 4 places so it holds its shape 3. Drizzle with olive oil, then season with salt and pepper 4. Sear all over, including the ends in a skillet lightly coated with olive oil 5. Combine mustard and horseradish cream in a bowl 6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef 7. Add duxelles on top of prosciutto 8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. 9. Sprinkle the thyme leaves over the beef 10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight. 11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape. 12. 12.Bake for 40-45 min Spinach with bacon Ingredients: * 6 bacon strips * ½ medium onion * 1 pound baby spinach * Salt and pepper Steps: 1. Cut bacon into small pieces and fry in skillet 2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan 3. Sauté onion in bacon fat 4. Add in half of the spinach, once that wilts down, add the other half 5. Add in cooked bacon and season with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Food phenom Adam Richman and his buddy, actor Chad Michael Murray, stop by the kitchen to overindulge in carnivore creations and America's best sandwich. We also talk about Lindsay Lohan, angry tweets, and being famous in the aughts. Follow Adam Richman: https://www.instagram.com/adamrichman Follow Chad Michael Murray: https://www.instagram.com/chadmichaelmurray Keep the carbs out of summer without compromising flavor with Hero Bread. Get 10% off your order at https://hero.co and use code BURNING at checkout. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Zocdoc. Go to https://Zocdoc.com/BERT find and instantly book a top-rated doctor today. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg See me DOUBLE DOWN in LAS VEGAS September 27 and 28th at the Resorts World Theatre! https://www.axs.com/series/23217/bertkreischer-tickets?skin=resortsworld For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Naked Beef Wellington and Sautéed spinach with bacon For the Duxelles: * 3 Pints Assorted Mushrooms / White Button, Cremini, Shitake /Sliced thin. * 2 Shallots / Roughly Chopped * 4 Cloves Garlic / Sliced Very Thin * 2 Sprigs Fresh Thyme / Leaves Only * 2 Tablespoons Unsalted Butter * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground Steps: 1. Add mushrooms, shallots, garlic, and thyme to a hot pan. 2. Add butter and olive oil and sauté 3. Continue sauteing for 8-10 minutes until most of the liquid has evaporated 4. Season with salt and pepper and set aside to cool. For the Beef: * 3 Pound Center Cut Beef Tenderloin * Extra Virgin Olive Oil * Kosher Salt * Coarse Ground Black Pepper / Freshly Ground * 12 Slices Prosciutto / Sliced Thin * 6 Sprigs Fresh Thyme / Leaves Only * 5 TBS horseradish cream * 5 TBS wholegrain mustard 1. Preheat oven to 425 2. Tie the tenderloin in 4 places so it holds its shape 3. Drizzle with olive oil, then season with salt and pepper 4. Sear all over, including the ends in a skillet lightly coated with olive oil 5. Combine mustard and horseradish cream in a bowl 6. Set out your prosciutto on a sheet of plastic wrap. Shingle the prosciutto so it forms a rectangle that is big enough to cover the beef 7. Add duxelles on top of prosciutto 8. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. 9. Sprinkle the thyme leaves over the beef 10. 10.Place the beef on the prosciutto/mushroom. Fold prosciutto over beef and tie plastic wrap tight. 11. 11.Set in the refrigerator for 30 minutes to ensure it maintains its shape. 12. 12.Bake for 40-45 min Spinach with bacon Ingredients: * 6 bacon strips * ½ medium onion * 1 pound baby spinach * Salt and pepper Steps: 1. Cut bacon into small pieces and fry in skillet 2. Put bacon pieces on paper towel leaving 2-3 TBS of fat in the pan 3. Sauté onion in bacon fat 4. Add in half of the spinach, once that wilts down, add the other half 5. Add in cooked bacon and season with salt and pepper Learn more about your ad choices. Visit megaphone.fm/adchoices

Week 1 is almost in the books, Should Brian Kelly be on the hot seat, does Vanderbilt deserve more recognition, Ricky Pearsall got shot but is fortunately okay, and is there any answer for Clemson's struggles. 

Send us a Text Message.In this episode of the METUS Tech Show, we bring on Controls Geek Ed Blair who tells us about KENZA Cloud and all its cool features.Thanks for listening! Please visit www.mitsubishicomfort.comContact us at metustechshow@hvac.mea.com

As Terminus prepares for its annual summer break (jetskiing, goblin slaying, etc.), we unleash a big black metal episode focused on only the coolest of wizard music. After an opening salvo by new project Arcane Bayonet, who present an oddball take on pagan black metal laced with black and roll, we get to a triumvirate of powerful spellcasting madness. First: the new record by Sear Bliss, legendary Hungarian hedge mages whose style of black/doom/folk/melodeath is as varied and well rounded as it is atmospheric and stirring. Second: the return of Windswept, a Saenko project which seeks to fuse the martial aggression of Hate Forest with the more delicate melodic sensibility of Drudkh to surprising results. Third: the mighty return of symphonic BM sorceror Limbonic Art, who drops the orchestra for something far more lean, hungry, and ferocious. 0:00:00 - Intro 0:05:24 - Arcane Bayonet - Bellicose Fields (Independent) 0:27:02 - Sear Bliss - Heavenly Down (Hammerheart Records) 1:18:45 - Interlude - Rotting Christ - “Diastric Alchemy,” fr. Triarchy of The Lost Lovers (Century Media, 1996) 1:23:44 - Windswept - Der eine, wahre König (Primitive Reaction) 2:01:53 - Interlude 2 - Nécropole - “Immanence,” fr. Ostara (Résilience, 2015) 2:09:23 - Limbonic Art - Opus Daemonical (Kyrck Productions & Armour) 2:55:48 - Outro - Anaal Nathrakh - “Between Piss and Shit We Are Born” fr. Eschaton (Season of Mist, 2006) Terminus links: Terminus on Youtube Terminus on Patreon Terminus on Instagram Terminus on Facebook thetrueterminus@gmail.com

EURO 2024 începe vineri seară în Germania. Orașul Munchen găzduiește deschiderea campionatului european de fotbal iar primul meci se joacă între Germania și Scoția. România va juca primul meci din cadrul EURO 2024 luni, de la ora 16.00 împotriva Ucrainei, pe Allianz Arena din München. Următorul joc al tricolorilor are loc impotriva Belgiei, sâmbăta, pe 22 iunie iar apoi urmează meciul cu Slovacia, pe 26 iunie. Partidele pot fi urmărite pe PRO TV.         

Our guest swears by it - mastering reverse sear will elevate your backyard game all the way around. And she's going to walk you through it. Danielle Bennett, aka DIVA Q, is being inducted into the BBQ Hall of Fame this fall via The American Royal. A well deserved accolade for a champion pitmaster with over 400 awards to her name. Her love of BBQ was instilled in her from a young age traveling through the American South with her family. She's also an acclaimed cookbook author and has made numerous appearances on the Travel Channel, Food Network, and more. She's passionate about bringing people together through BBQ and lives by her motto, “life is too short for bad BBQ”.www.bbqradionetwork.com www.holsteinmfg.com

Daniel Buitrago, Brandon Fifield & Jack Lau invite special guest Casey Harver founder of Kodiak Survival School & Big Timber Lodge   Download PBS App and watch “One with the Whale”, AK Wild Sheep Foundation Banquet & the Sheep University, Clinic with Jim Burnworth (Formally of Winter Extreme) & Outdoor Channel, geeking out on archery, fixed vs. mechanical broad heads, Permanent cavity, mild winter in Kodiak, winter kill-off, hang field dressing vs. ground dressing, relationship with wild game, food & the outdoors, Dig Afognak, Camp Woody, Kodiak Survival, SEAR, navy SEALS, training SEALS, training to ruin someone's day, rules on the boat, running yard lines in sniper school, start a fire in Kodiak, fire & shelter craft importance, survival medicine, water procurement and food preparation, signaling, building fires for signaling, SOS with a artificial light, signal mirroring, hypothermic lady story, survival ABC's, building a shelter, clothing systems, long term primitive shelter and short term temp shelters, caloric conservation and management, woodsmanship, the 5W's (Who, What, When Where & Why), being intentional, (Pre-op process), build a survival kit applicable to your location, Book a trip with Big Timer Lodge & Kodiak Survival School             Visit our Website -  www.alaskawildproject.com Follow on Instagram - www.instagram.com/alaskawildproject Watch on YouTube - www.youtube.com/@alaskawildproject Support on Patreon - www.patreon.com/alaskawildproject

Today's episode draws parallels between perfecting a seared steak and nurturing personal growth. Discover how the heat of the skillet and the pressures of life can both yield extraordinary results. Grab your apron and smartphone, and let's delve into some personal development self-care. Recipe: https://pin.it/3dQt7FX65 Scriptures referenced in this episode: Proverbs 22:6  1 Corinthians 13 Luke 1:37 Next Steps: Get Cultivate Calm: The Weekly Devotional Study for Multifaceted Christian Women ⁠⁠⁠⁠⁠here⁠⁠⁠⁠⁠!  Take the Biblical Self-Care Quiz ⁠⁠here!⁠⁠ Visit the Website: ⁠⁠https:www.p31virtues.com⁠⁠ Contact me here: ⁠Theresa@p31entrepreneur.com⁠ Music from #Uppbeat (free for Creators!): ⁠⁠⁠https://uppbeat.io/t/andrey-rossi/seize-the-day⁠⁠⁠ License code: 7OWIW7Z7DLMPLSU1

From Field to Table: A Turkey Culinary Adventure In this comprehensive episode of the Okayest Cook podcast, video now available on Spotify, the hosts embark on a culinary journey with turkey, covering everything from hunting techniques and turkey calls to innovative cooking methods. They share insights into hunting and preparing both wild and domestic turkeys, including a special citrus-based brine recipe by Chef Neal Brown for a flavorful dish and a unique braising recipe aimed for turkey tacos. The conversation spans the use of different tortillas based on the dish's protein and includes personal anecdotes, cooking tips, and a revisit on corn vs. flour tortillas. The episode culminates with Chef Neil Brown's culinary talents with an invitation to explore more at the Fishers Test Kitchen in Fishers Indiana. Grab some new turkey calls over at https://jtcalls.com JT Calls on Instagram: @jt_calls Grab the Turkey Book at https://TheWildBooks.com Jesse Griffiths Instagram: @sac.a.lait Get on Neal Brown's email list: https://nealbrown.substack.com Neal Brown Instagram: @nealjbrown AI Generated ‘Chapters' 00:00 Kicking Off with Spotify Updates and Sticker Distractions 00:43 Introducing the Okayest Cook Podcast Episode on Turkeys 01:11 Turkey Calling Tips and Personal Stories 03:57 Diving Into Notable Meals and Cooking Adventures 08:52 Exploring the World of Eating Insects 12:03 Deep Dive into Turkey Hunting Strategies and Experiences 28:46 The Great Turkey Debate: Wild vs. Domestic 30:34 Wild vs. Domestic Turkey: Cooking Differences 31:58 Preparing Wild Turkey: Tips and Techniques 34:15 Thanksgiving Turkey Traditions and Cooking Tips 35:06 Innovative Turkey Cooking Methods and Recipes 38:21 Exploring Unique Turkey Preparations and Seasonings 39:35 The Art of Brining: Enhancing Your Turkey 41:20 Creative Cooking: From VR Headsets to Turkey Recipes 41:56 Spatchcocking and Other Turkey Cooking Adventures 59:04 Turkey Chili and Final Cooking Thoughts 01:00:49 Chef Neal Brown's Citrus Dry Brine Turkey Recipe Chef Neal Brown's Citrus Turkey Tacos Chris used this recipe with his wild turkey legs Citrus Dry Brine 1 Tbls Kosher Salt 1/2 Tbls Sugar Zest of Three Oranges 3 Cloves Garlic 1 Tbls Onion powder 1 tsps Annoto powder Put in a blender and blend until a rough but dry(ish) rub forms.  Pat bird dry & rub getting into all the crevices thoroughly. Put in freezer bag or vac seal and refrigerate over night.  Next day:  Sear on all sides over medium heat.  Braise:  2 cups water 1 medium white onion, thinly sliced 1/2 orange, cut into 2 pieces 1/4 cup pork lard or vegetable oil 8 garlic cloves, peeled 3 bay leaves 1 tablespoon sweetened condensed milk 2 teaspoons dried oregano, preferably Mexican, crumbled 1 tbls kosher salt Cook until tender, several hours. Pick the meat from the tendons in the turkey leg and serve in flour tortillas. Drizzle hot braising liquid over the meat at service. Chris added cilantro & pickled red onions as a garnish. More at OkayestCook.com Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser Corey Cole Email: Corey@OkayestCook.com Web: CoreyRCole.com Instagram: @ruggedhunter Colton Heiniger Email: Colton@OkayestCook.com Web: ElevateAccountingServices.com

Episode #2 - Create A Clear Vision w/ Gabi Sear Weight Loss w/ Coach Tadris https://www.runtothebestyou.com/weight-loss Running w/ Coach Tadris - Train For Your First Race Event Join My Run/Walk Club (Online or In-Person) https://www.runtothebestyou.com/run-walk-club Motivation w/ Coach Tadris Click Link To Share Any Goals With Me. Support The Podcast/Content or New Runners Joining Our Program Click Here To Donate/Sponsor Today! PLEASE DO US A FAVOR: Share this episode with someone you love! Thanks for listening and remember, Keep Calm And Run To The Best You! - Coach Tadris

We're back with a very special episode and talking “New Seasons”. Jay and Frankie give an official Grill Coach welcome to Brian as he joins as a full time co-host! Tune into the episode below! Sticking with tradition we kick it off with highlights! Frankie talks whole fish on the Kanka Grill. Brian shares cast iron chuck steak burnt ends. Jay makes camp fire bbq in the Blue Ridge Mountains. This week our Grill Coach Question is, What is a Slow N' Sear? Do you have a grill coach question? Call or Text us at (503) 850-8468! Check out this week's Grill Coach Recommendation at TheGrillCoach.com!After the break we welcome Brian the show. We learn more about his bbq background, style, and strengths and discuss why he is excited to join as a co-host! We also break down some new changes to the show - including a new bi-weekly episode cadence. After 150+ episodes we'd like to send a huge thank you to you to our Patreon supportors - we couldn't do it with out you! Learn more about our Patreon here and grab your free magnetic meat temperature chart!Have a grill coach question you would like us to answer on the show? Let us know! Email us at Support@TheGrillCoach.com Call or Text us at (503) 850-8468Follow us on Instagram or Facebook @TheGrillCoach.Check out more episodes with Brian!German BBQAustralian BBQListener Spotlight with Brian V!Support the show

Chef Pilar Valdes visits the executive chef of Keens Steakhouse in New York City to learn how to cook the perfect steak! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of the Bucks of America Cooking podcast, host Jeff share hunting recipes with Dustin that showcase the versatility and flavor of wild game. They discuss three recipes: Venison Meatballs, Espresso-coated Wild Turkey, and Cognac-infused Venison Tenderloin. Dustin emphasizes the importance of properly preparing wild game meat and provides tips for enhancing its flavor. He encourages listeners to experiment with the recipes and make them their own. The hosts underscore how cooking wild game can reconnect people to the land and foster appreciation for conservation efforts. They also invite listeners to reach out for advice on arrow building and hunting preparation through their Instagram and website. Overall, the episode emphasizes the satisfaction and deliciousness of field-to-fork cooking using wild game. Based on the conversation, here are the three recipes discussed: 1. **Venison Meatballs**: - Ingredients: - 1 pound of venison meat - 1 egg - Panko breadcrumbs or Parmesan cheese - Italian seasoning - Salt - Pepper - Garlic salt - Instructions: - Mix the venison meat with egg, breadcrumbs or cheese, Italian seasoning, salt, pepper, and garlic salt. - Form the mixture into meatballs and place them on an iron-friendly skillet. - Bake at 400°F for 10-15 minutes until cooked through. - Serve with desired sauce or as an appetizer. 2. **Espresso-Coated Wild Turkey**: - Ingredients: - Wild turkey breasts - 2 cups of sugar - 2 cups of salt - Hot water - Espresso (such as AK-47 Espresso Blend from Black Rifle Coffee) - Olive oil - Salt - Pepper - Maple syrup - Instructions: - Brine the turkey breasts overnight in a mixture of sugar, salt, and hot water. - Smoke the turkey breasts using fruit wood (e.g., cherry or applewood) for about 3 hours. - Rub the smoked turkey breasts with espresso, olive oil, salt, and pepper. - Drizzle maple syrup over the turkey breasts during smoking. - Slice and serve. 3. **Venison Tenderloin with Cognac Peppercorn Sauce**: - Ingredients: - Venison tenderloin - Red wine (cabernet or similar) - Salt - Pepper - Olive oil - Cognac - Peppercorns - Garlic - Butter - Heavy cream - Fresh herbs - Instructions: - Marinate the venison tenderloin in red wine overnight. - Sear the tenderloin in a hot cast iron skillet with olive oil, salt, and pepper. - Deglaze the skillet with cognac. - Add peppercorns, garlic, butter, and fresh herbs to the skillet. - Pour in heavy cream and simmer until thickened. - Serve the sauce over sliced venison tenderloin. These recipes offer a variety of flavors and cooking techniques for preparing wild game, ranging from simple meatballs to more elaborate dishes like espresso-coated turkey and venison tenderloin with cognac peppercorn sauce. Enjoy experimenting with them!

Minter Dialogue with Dr Peter Sear Dr Peter Sear is a psychologist, senior member of the Accredited Counsellors, Coaches, Psychotherapists and Hypnotherapists (ACCPH), founder of The Empathic Mindset organisation, based in the UK, and author "Empathic Leadership, Lessons from Elite Sport," published by Routledge. His book explores coaching in a number of sports, such as rugby, football, hockey and lacrosse and across a variety of countries and cultures. In this conversation, we discuss how empathic leadership has become more prevalent in sports, especially in helping to manage relationships, build trust and establish a strong line of communication. We look at the role of empathy in giving feedback, the notion of mattering and purpose for athletes, and the issue of governance and dealing with the owners. We also explore the crossovers of empathic leadership in sports into society and business, including notions of dealing with multi-cultural environments, high stress, male and female differences, as well as the immensely important challenge of developing trustworthy relationships.  If you've got comments or questions you'd like to see answered, send your email or audio file to nminterdial@gmail.com; or you can find the show notes and comment on minterdial.com. If you liked the podcast, please take a moment to go over to Apple Podcasts or your favourite podcast channel, to rate/review the show. Otherwise, you can find me @mdial on Twitter.

SUPPORT HARVEST EATING AND GET A NICE BOX OF GOODIES SHIPPED TO YOU, A STORE DISCOUNT, AND A WARM FUZZY FEELING! LIFETIME SUPPORTERS GET SPICES, COFFEE, AND ACCESS TO ONLINE COURSES. BECOME A STUDENT IN THE FOOD STORAGE FEAST ONLINE COURSE Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Online Course pays for itself with a bounty of amazing meals, it's the education you can eat! Brown Duck Coffee Quackin Blend This is Chef Keith Snow's daily coffee! Very rich and flavorful with a smooth finish, perfect for French press, pour-over, cold brew, or iced coffee-sip it up nice! A premier combination of Central and South American beans. This dark blend is roasted until the surface of the bean shows a hint of natural oil. The mellow smoky flavor with chocolate nuance is superbly aromatic. Post-Roast: Two different coffees roasted and then blended “post roast” create unique flavors. HARVEST EATING SPICE BLENDS ARE NOW SHIPPING Check out our spice master pack containing 6 cans of our best-selling spices, perfect for Christmas gift giving, save $6 dollars and get free shipping. WHAT'S COOKING? Working n a recipe for Pizzi lecessi-basically a pizza bread White chicken chili Russian meatball soup Fried rice with lap-cheung sausage FOOD INDUSTRY AND HARVEST NEWS: Chobani Buy La Columbe Coffee-In 2023, the market for ready-to-drink coffee worldwide was projected at $33.4 billion, according to data from Statista. The category is forecast to post a compound annual growth rate of 5.79% through 2027. Building a deep presence in this popular ready-to-drink coffee category could only help to further accelerate Chobani's growth.  Beyond Meat Launches Costco Burger-exclusive to Costco the new burger claims amazing health benefits such as no cholesterol, lower fat etc. Capitalizing on the potential for new consumers who might be interested in New Year lifestyle changes, the new patties have 19 grams of protein per patty, and, as the company touts on its package, contain 35% less saturated fat compared to a standard 80/20 beef burger, without any cholesterol, added antibiotics, or hormones. TODAY'S MAIN TOPIC: Reverse sear, what is it, why bother? Reverse sear is a cooking technique that has gained popularity among home cooks and professional chefs alike. Unlike the traditional searing method, where the meat is seared first and then finished in the oven, the reverse sear takes a different approach. It involves slow cooking the meat at a low temperature in the oven until it reaches the desired internal temperature, and then searing it on high heat to create a beautifully caramelized crust. This method allows for even cooking throughout the meat, resulting in a perfectly cooked and tender texture. Moreover, reverse searing also provides more control over the doneness of the meat, making it an ideal technique for thicker cuts such as steaks and roasts. The reverse sear technique has revolutionized the way we cook meat, delivering consistent results and ensuring a memorable dining experience for all. I plan on using this method to cook our Christmas dinner, a reverse-seared tri-tip roast with whipped tallow and chive potatoes, peas, and Bordelaise sauce. Dessert will be Burnt Basque Cheesecake. HOMESTEAD TSUNAMI: Planting an orchard in my mind is one of the most valuable and beneficial investments one can make on the homestead. Orchards produce useful, nutritious food for decades if properly cared for. With so many possible varieties an orchard remains one of my top first steps to new homsteaders. Check out the links below to learn more and to be inspired to plant your homestead orchard. https://www.ourlifeinflannel.com/blog/starting-a-homestead-orchard https://discover.texasrealfood.com/homesteading/homestead-orchard-layout-tips-for-planning-and-planting https://themodernhomestead.us/grow-it/garden-and-more/orchard https://ourfuturehomestead.com/planning-for-a-homestead-orchard/ ECONOMIC NEWS: World Is Awash In Debt, Soft Landing Not Possible The world is buried under record debt levels and the global economy can't function in a high interest rate environment. Fed officials know that and it is certainly one of the reasons they don't want to raise rates any higher and hope to bring them down as soon as possible. Over a decade of easy money policies incentivized borrowing to “stimulate” the economy. As a result, governments, individuals, and corporations all borrowed to the hilt. That was all well and good when interest rates were hovering around zero, but when central banks had to hike rates to battle the inevitable price inflation, it pulled the rug out from under the borrow-and-spend economy. Governments around the world are feeling the squeeze as they try to deal with trillions in debt in a rising interest rate environment. PRODUCT RECOMMENDATION: Mid 70's stereo equipment, brands like Sansui, Pioneer, Marantz, Kenwood, JVC, Sherwood, Sony. This period has some of the best-sounding stereo equipment ever, check out this page to learn more. CLOSING THOUGHTS: Learn the reverse sear technique, don't burn the meat! RESOURCES FOR THIS EPISODE: https://www.fooddive.com/news/chobani-buys-coffee-roaster-la-colombe-for-900m/702688/ https://www.zerohedge.com/markets/world-sitting-powder-keg-debt Beyond Meat Launches Costco Burger LINKS TO CHECK OUT: Harvest Eating Spices Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

Bill and Tony are hard at work recording season 3 of Bill and Tony's Excellent Adventure in Music.  We went to a bunch of concerts this year and to get us back in the swing of things, we present to you episodes recapping some of those experiences.  Our first concert episode features Sea Hear Now - the 2-day music festival on the beach in Asbury Park, NJ.  The headliners were The Killers and Foo Fighters and they did not disappoint.  Join us as we recap our festival experiences, then head into the archives for our season 2 episodes featuring “Hot Fuss” and “The Colour and the Shape”.