Podcasts about Sear

Cette semaine dans Hoop Culture, on vous emmène à Detroit avec un invité très spécial : Real Muzul ! Auteur, chroniqueur, journaliste, ce passionné de musique nous présente son nouveau livre : "Sylvia Robinson - Godmother of Hip Hop".On revient également avec lui sur son précédent livre consacré à George Clinton ainsi que sur l'émission Get Busy qu'il coanime avec SEAR.Parce que la culture basket ne s'arrête pas aux lignes du terrain, retrouvez chaque semaine Pierre-Armand Samama et Théophile Haumesser pour parler de tout ce qui fait vibrer le monde du basket en dehors du parquet.Commandez le Mook REVERSE #16 spécial MIAMI https://www.basketsession.com/produit/mook-reverse-16-miami/Commandez le livre GOATs - Le meilleur (et le pire) de la NBA en 130 Tops https://www.basketsession.com/produit/goats-le-meilleur-et-le-pire-de-la-nba-en-130-tops/Commandez le livre Une saison en enfer https://www.basketsession.com/produit/une-saison-en-enfer/Nos émissions sur YouTube https://www.youtube.com/@BasketSessionREVERSEHangtime Radio Show : https://linksta.cc/@HangtimeSuivez Muzul : https://www.instagram.com/realmuzul/Real Muzul "Sylvia Robinson - Godmother of Hip Hop" https://lemot-2boajzb46a-ew.a.run.app/musiques/sylviarobinson/ Get Busy : https://www.youtube.com/@getbusymagazine/videosDa Cockroach : https://dacockroach.bandcamp.com/merchBudos Band "Overlander" https://www.youtube.com/watch?v=bzEiUxdDj0oK-Solo "I Can't Hold It Back" https://www.youtube.com/watch?v=TGOMVuQdjz8Silas Short "ILIKEU" https://www.youtube.com/watch?v=ZeAAdDYUeQkUpton Sinclair "La Jungle" https://www.livredepoche.com/livre/la-jungle-9782253129394/The Studio https://www.youtube.com/watch?v=EIQuE7JGXU8Tall Black Guy https://tallblackguy.bandcamp.com/Toute l'actualité de la NBA et du basket 7 jours sur 7 ➡️ https://www.basketsession.com/Suivez-nous sur Instagram : https://www.instagram.com/hoopcult/ BlueSky ► https://bsky.app/profile/hoopcult.bsky.social Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

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.

In this episode of Inside Insurance KPMG's Jean Rea interviews Derek Hegarty and John O'Donnell to explore SEAR and the regulations impacts on the insurance sector at the moment

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

Volatus Aerospace is driving global #growth with its recent merger with Drone Delivery Canada, expanding capabilities in #cargo delivery and #autonomous #drone operations. Alongside strategic acquisitions, the company is empowering the next generation through the #SEAR Program, which equips #students with skills in drone #technology and #data analysis to solve real-world challenges. At the 2024 Commercial UAV News Expo in Las Vegas, our Co-founder and CEO, Eszter Kovács, interviewed Volatus Aerospace's Abhinav Singhvi, CFO, and Danielle Gagne, Head of Marketing and Communications. They shared insights of their strong foundation in safety, compliance, and #innovation. From industry consolidation to public engagement, Volatus is setting new standards in drone services and paving the way for the future of #aviation. Learn how they're shaping the drone industry with innovation, education, and global expansion

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

Natuur met de kerst (3): twee reebruine ogenAls we de schattingen mogen geloven kijken ons in Nederland zo'n 220.000 reebruine ogen aan. Daarmee is de ree ons meest voorkomende hert, en dat in vrijwel het hele land. Dat was vroeger wel anders. Tot diep in de 19e eeuw kwamen alleen nog wat reeën voor op de Veluwe. Het kappen van bos, overbejaging en stroperij maakten het reeën lastig. In de vorige eeuw ging het heel geleidelijk beter. Bosbouw, het cultiveren van heideland en regulering van de jacht (ieder geschoten ree moet sinds 1954 van een loodje voorzien zijn) zorgden voor een opmars, tot aan de duingebieden aan de Noordzee aan toe. En sinds 1980 is de reeën-stand zelfs nog eens verviervoudigd.Voor de ree is het verkeer de één na grootste doodsoorzaak (11000 per jaar). Maar het meest heeft het ree (de jager spreekt graag van het ree) te vrezen van de jacht, met een jaarlijks afschot van ongeveer 16000 stuks. Er wordt gezegd dat de jager de grootste afnemer van reevlees is. Daarmee komt de theoretische kans van een jaarlijkse kleine miljoen ree-kerstmaaltijden zwaar onder druk. Dus ten bate van diegenen die met de kerst wild ree zou willen eten maar het niet kunnen bemachtigen is er voor gezorgd dat de kerstragout in het bijgeleverde recept ook heel smakelijk met rundvlees te bereiden is. Misschien beter dan het in de supermarkt verkrijgbare Nieuw Zeelandse kweekhert. Onze reeën behoren samen met de zustersoort de Siberische ree tot de “schijnherten”, en zijn eerder verwant met het rendier en de eland dan met echte herten als het edelhert en het damhert. Onze ree is een oude verschijning, een voorouder soort liep al zo'n 20 miljoen jaar geleden rond, veel eerder dan de echte herten. De huidige ree is 3 miljoen jaar oud, in Europa verscheen de ree 650000 jaar geleden. De laatste ijstijd overleefden ze in alleen in Spanje, daarna verspreiden ze zich weer over grote delen van Europa. Hun aantal wordt in Europa nu geschat op tussen de tien en vijftien miljoen dieren.Reeën zijn knabbelende lekkerbekken. Ze hebben een kleine maag en zijn gespecialiseerd op eiwitrijk kwaliteitsvoer, zoals bessen, twijgen en knoppen, noten, paddenstoelen, jonge bladeren, eikels en ook wel graan. Ze herkauwen graag op de overgang van bos en open veld, zijn vooral schemer en nachtactief maar ook wel overdag te zien, in de herfst en winter vaak in groepen. In het voorjaar en de zomer zijn ze territoriaal en vaak alleen, of het moet een reegeit met haar jongen zijn (vaak een tweetal). De bronst is rond augustus. Een bijzonderheid van reeën is de verlengde draagtijd (delayed implantation) , het duurt tot december voor de jongen zich beginnen te ontwikkelen, om dan in het late voorjaar geboren te worden.“Ree- of Rundvlees ragout”Een feestelijk kerstdiner heeft meerdere functies. Het jaar gaat tegen het einde en familie en vrienden ontmoeten elkaar om het jaar genoeglijk af te sluiten. Een bijzondere maaltijd kan daar aan bijdragen. Maar de kok moet de klus makkelijk kunnen behappen. Het is immers wel zo leuk als ook zij of hij van de avond kan genieten. In de laatste menusuggestie voor de kerst “Ree-Goulash”, maar het mag ook “Rundvlees-Goulash” zijn. De gerechten zijn goed voor te bereiden en hoeveelheden zijn voor 4 personen, maar dat kan natuurlijk makkelijk opgeschaald worden. Het is altijd beter een nieuw gerecht eerst een keer voor jezelf te koken. Dat maakt het op de dag van het bezoek wel zo ontspannen. Voor allen die met familie en vrienden gezellig gaan eten – of het nu deze, of andere gerechten zijn: eet smakelijk en goede feestdagen.De ree of rundvlees ragout:Iets meer ingrediënten, maar ook makkelijk te maken en goed voor te breiden. Het vlees is zeker bij een poelier te krijgen, soms bij de slager of in de supermarkt. Maar als iemand geen wild wil of het zich het makkelijker wil – deze ragout is ook goed met rundvlees te maken – dan neemt men het beste beenschijven met ongeveer 130g vleesaandeel per persoon). Voorbereidingstijd ongeveer 30 minuten; kooktijd ongeveer 2uur en een kwartier.Voor de “Ree-Ragout” is een Dutch Oven handig, maar elke grote vlakke pan met deksel die in de oven kan is ook goed. Je hebt verder een (leeg) theezakje nodigIngrediënten500 g reevlees, het beste van schouder of achterbeen3 el olie of botervet1 middelgrote ui2 wortels100 g selderijknol½ stengel prei1 teentje knoflook15 Jeneverbessen2 laurierbladeren10 peperkorrels zwart½ stengel kaneel5 kruidnagels1 glas rode wijn1 liter wildfond of runderbouillon (kan uit een glas)1 el tomatenmerg/puree2 el bloem of aardappelzetmeel2 el cranberry-saus (glas)3 el slagroomZout, peper (zwarte uit de molen)VoorbereidingUien, knoflook in ongeveer 3mm blokjes snijdenSelderijknol en wortel i in ca ½ cm blokjes snijdenHet vlees in weinig olie of botervet op goede temperatuur van alle kanten bruin aanbakken. Dat gaat het beste in 2 tot 3 porties. Het vlees weer samen in de pan. Op matig vuur brengenDe uien bijvoegen en kort mee braden, als ze iets kleur hebben, de rest van de klein gesneden groenten en de knoflook bijvoegen, ongeveer 5 min mee bradenMet zout en peper kruiden.Tomatenmerg en cranberries bijvoegen en kort verwarmen op hoge vlamMet bloem bestuiven en snel door elkaar mengen en met de rode wijn blussenBij matig vuur laten inkoken tot nog ongeveer 10 el vocht over zijnMet fond of bouillon overgieten.Jeneverbessen in een droog pannetje kort aanbakken tot ze glanzen. VOORZICHTIG! Ze mogen niet aanbakken. Met de platte kant van een mes vlak drukken. Samen met de rest van de specerijen in een theezakje en in de ragout onderdompelen.Vanaf hier kan men ook een dag later verder gaan. Dan wel koel zetten.De ragout op klein vuur ongeveer 2 uren laten sudderen, af en toe roeren. Dat kan ook in de oven.Het theezakje uit de pan halen, dan alle vleesstukken. De groenten afzeven en de jus opvangen. Ongeveer 1/3 van groenten fijn purerenDe jus terug in de pan doen en bij grote hitte opkoken. De groente puree bijvoegen. Naar gelang men de saus dikker of dunner wil: met aardappelzetmeel/water nog iets aandikken en met zout en peper op smaak brengen.Afronden met een grote eetlepel cranberries en tot slot om de maak te verfijnen slagroom toevoegen. Daarbij passen tagliatelle of ook rijst. Als groenten rode kool, spruitjes en/of ook een groene salade.Chatgpt zorgt voor de plaatjes en ook de vertaling in eng:Nature at Christmas (3): Two Doe-like EyesIf the numbers are to be believed, about 220,000 doe-like eyes gaze upon us here in the Netherlands. That makes the roe deer our most common deer, found across almost the entire country. But this wasn't always the case. Deep into the 19th century, roe deer were only seen in bits of the Veluwe. Deforestation, overhunting, and poaching made life tough for these delicate creatures. But the 20th century told a brighter tale: forestry efforts, the cultivation of heathland, and tighter hunting regulations (every shot roe has needed an official tag since 1954!) gave them a fighting chance. Now, they've even ventured into the coastal dunes. Since 1980, their numbers have quadrupled.For roe deer, traffic is the second biggest hazard (11,000 hit annually). But the number one threat? You guessed it—the hunt! Hunters cull about 16,000 roe deer every year. And who's the biggest consumer of roe meat? Surprise: it's the hunters themselves. This means the theoretical dream of a million roe-themed Christmas dinners each year isn't quite realistic. Fear not! For those dreaming of a festive feast but unable to nab wild roe, this accompanying ragout recipe is just as delightful with beef. Perhaps even tastier than the supermarket's New Zealand farmed venison.Our native roe deer, along with its Siberian cousin, is part of the “false deer” club, more closely related to reindeer and moose than to “true deer” like red deer and fallow deer. The roe is an ancient soul, with ancestors roaming about 20 million years ago—long before true deer showed up. Our current roe deer species has been around for 3 million years, popping up in Europe 650,000 years ago. They barely survived the last Ice Age, clinging to life in Spain before gradually spreading across the continent. Today, Europe boasts an estimated 10 to 15 million roe deer.Roe deer are picky little nibblers. With a small stomach, they favor high-quality, protein-packed snacks: berries, twigs, buds, nuts, mushrooms, young leaves, acorns, and the occasional grain. They thrive on the edges of forests and fields, are mostly active at dusk and night, but are sometimes spotted during the day. In autumn and winter, they hang out in groups. In spring and summer, it's every deer for itself—except for mother deer with their fawns (often twins). The rut happens in August, with a fascinating twist: roe deer have delayed implantation! This means the embryos don't start developing until December, and the little ones are born in late spring.Roe or Beef RagoutA festive Christmas dinner serves many purposes. It marks the year's end, gathers friends and family, and sets the stage for a cozy celebration. A special meal can elevate the evening, but it shouldn't stress out the cook. After all, they deserve to enjoy the festivities too! Enter our final Christmas recipe: “Roe Goulash” (or, for convenience, “Beef Goulash”). This dish is simple, prepare-ahead friendly, and written for four servings—but feel free to scale it up! Pro tip: test-cook new recipes before the big day. It's the secret to culinary zen. Whatever you're serving, here's to delicious food and a joyful holiday season!Ingredients for the Ragout:A bit more involved, but totally worth it and very doable. Venison is often available from a game butcher, sometimes your local butcher, or even the supermarket. If wild game isn't your thing, beef works beautifully (opt for shank cuts with about 130g meat per person). Prep time: 30 minutes. Cooking time: about 2 hours and 15 minutes.You'll need a Dutch oven or any oven-safe, wide pot with a lid. Plus, a (clean) tea bag.Ingredients:* 500g roe deer meat (preferably shoulder or hind leg)* 3 tbsp oil or clarified butter* 1 medium onion* 2 carrots* 100g celeriac* ½ stalk of leek* 1 clove garlic* 15 juniper berries* 2 bay leaves* 10 black peppercorns* ½ stick of cinnamon* 5 cloves* 1 glass red wine* 1 liter game stock or beef broth (ready-made is fine)* 1 tbsp tomato paste* 2 tbsp flour or potato starch* 2 tbsp cranberry sauce* 3 tbsp cream* Salt and freshly ground black pepperPreparation:* Dice the onion and garlic into small cubes (about 3mm).* Chop the celeriac and carrots into slightly larger cubes (about ½ cm).* Sear the meat in batches in a little oil or butter until browned. Return all the meat to the pot.* Add the onions and sauté until lightly colored. Toss in the remaining veggies and garlic; cook for 5 minutes.* Season with salt and pepper. Add tomato paste and cranberries, stirring over high heat.* Dust with flour, stir, and deglaze with red wine. Let it reduce until about 10 tablespoons of liquid remain.* Pour in the stock or broth.The Spice Bag:Briefly toast juniper berries in a dry pan until shiny—careful not to burn them! Crush gently with a knife. Pop them, along with all other spices, into the tea bag, and submerge it in the pot.At this point, you can pause and refrigerate for a next-day finish.* Let the ragout simmer gently for about 2 hours, stirring occasionally. Alternatively, cook it in the oven.* Remove the spice bag and meat chunks. Strain the vegetables, reserving the liquid. Puree about 1/3 of the veggies.* Return the strained liquid to the pot and boil over high heat. Stir in the pureed veggies. Adjust the thickness with starch-water mix, if needed. Season with salt and pepper.* Finish with cranberry sauce and cream for a velvety texture.Serve with tagliatelle or rice, and sides like red cabbage, Brussels sprouts, or a green salad.Cheers to a cozy Christmas feast and merry moments with loved ones!

"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. 

Dr. Peter Sear is the author of Empathic Leadership: Lessons from Elite Sport and founder of The Empathic Minds Organization which offers leadership programs and team-building. In this episode, he shares why Empathic Coaching is on the rise and why it's useful within business contexts as well. He also describes how empathy gets the best from players (and employees) and can be used to motivate teams. 00:00 Preview 00:42 Introduction 01:00 About Peter Sear 02:37 The shift towards empathic coaching in the last two decades 05:04 Does empathy hinder or improve performance? 08:12 Why athletic performance is 90% psychology 11:43 Strategies for creating a sense of belonging on a team 13:33 Why does “Empathic coaching” benefit players AND coaches? 16:32 How empathic coaching is applicable to the business world 17:55 Are there sport-specific variations in coaching styles? 22:22 The importance of getting to know an athlete's whole story 27:25 Empathic coaching strategies to bring home the trophy 30:05 Self empathy for coaches 31:15 Leveraging empathy in the pre-match talk: How to get the most out of players 33:37 Reading the atmosphere and understanding the fans 34:58 Translating Empathic Coaching practices for the corporate sector 36:42 Coaching kids with empathy: the emphasis should not be about results 38:50 To focus on weaknesses or strengths? 41:18 How Peter's work has influenced his personal life 44:47 Peter Sear's Purposeful Empathy Story CONNECT WITH ANITA ✩ Email purposefulempathy@gmail.com ✩ Website https://www.anitanowak.com/ ✩ Buy a copy of Purposeful Empathy http://tiny.cc/PurposefulEmpathyCA ✩ LinkedIn / anitanowak ✩ Instagram https://tinyurl.com/anitanowakinstagram ✩ Podcast Audio https://tinyurl.com/PurposefulEmpathy... CONNECT WITH PETER ✩ X (formally Twitter) @drpetersear @empathicminds ✩ LinkedIn: www.linkedin.com/in/dr-peter-sear-em-3b226096 Show Notes Empathic Leadership The War of Art (Pressfield) Turn the Ship Around (book) Apple TV: Ted Lasso Peter's Psychology Today article about Ted Lasso: https://www.psychologytoday.com/gb/blog/empathic-minds/202110/the-archetypal-empathic-leader?amp https://search.app/aur8qzxiQPaUgEwZ7 Video edited by David Tsvariani

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

On the season finale of Southeast Asia Radio Season 2, Greg and Elina answer your questions! Japhet and Lauren cover the latest from the region.

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

Mother's Day celebrates a special human bond. Food plays an integral role in most mother-child relationships, especially in the very first days after birth as a mother recovers. Cultures around the world celebrate this special time in different ways. This Mother's Day, we explore how three cultures focus on the mother during postpartum recovery and how their foods reflect wisdom and lessons passed down the generations. Learn more Find the dishes and recipes Mexico: ‘I feel like my grandmother is with me again'On an early March afternoon, chef Alexia Pettersen cooked in her client Allison Alexander's kitchen in St. Paul. Pettersen is also a doula. In that double role, she prepared dozens of freezer meals ahead of the due date for Alexander's second child.  The two women cooked traditional recipes Pettersen and her mother learned from her abuela, her grandmother. She remembers when she was a girl when her abuela would visit their south metro home from Mexico. “And every day she was in the kitchen making food, and my mother learned from my grandmother so she can make these foods for my dad and our family,” Pettersen said. “I learned a lot of that from her, but it was also learning a lot from my grandmother and she passed away just before we got married and had kids. So all of this just reminds me of her in so many beautiful ways.”Now she passes on that legacy to a new generation of mothers.“I think there is a little bit of that grandmother or mother's touch that we all have in one way or the other that makes food just taste better,” Pettersen said. “So even if we try to recreate some of these recipes, it may not always taste the same because it was created with love by someone else.”Pettersen started her business Hola Postpartum in 2017. She makes meals in her clients homes to make sure they're well-nourished, because as she put it “moms are really good at caring for other people before they start caring for themselves.”On this day, Alexander learned about staples of Mexican cuisine she had never tried.  She watched as Petterson chopped nopales or cactus pads for risotto. The doula said they are good for rehydration and essential for post-pregnancy.  This time, Alexander feels more prepared for postpartum recovery with Pettersen as her doula. She said people underestimate the importance of good nutrition.“Everything from going to the bathroom, to sleeping, to your mood, to emotions… even when you think of postpartum depression,” she said. “I think that nutrition plays a huge role and how we're taking care of our bodies, and that's why I think what Alexia is doing is so amazing to support moms at every stage of the process.”Just weeks after this freezer-filling session, Alexander welcomed her newborn into the family on March 27. Pettersen said her own postpartum recovery left her feeling isolated.  In Mexico, usually the women in her family would come and support the new mother during labor and after. But she was in Minnesota and most of her family still lived in Mexico, making travel plans difficult and expensive. However she remained connected to her roots, and her abuela, through the food she ate.She remembers eating caldos, broths with floating bones. Also dishes of chiles and vegetables, barley horchata, sopas, albondigas, tacos and more. She said they helped her heal physically and emotionally. “It was like this continuation of this generation that feels sometimes a little lost being kind of in Minnesota, and not having all my family around me all the time,” she said. “In that way, and having that culture, and it's a part of who I am that I miss often.”Across the metro in Minnetonka, two other of Pettersen's clients — Claire Lukens and Lukas Carlson — are adjusting to the arrival of their newborn son, Crosby. During Lukens' first pregnancy, she suffered from postpartum anxiety and didn't focus on her own wellbeing.  Pettersen prepared meals to help Lukens recover her strength and keep her family fed. It is support Lukens doesn't take lightly. “Being able to benefit from the generations, centuries of wisdom that has been passed down is really humbling and having a baby, there's something very basic and primal that makes you feel connected to all the moms that have come before you and that's really humbling as well,” she said. And cooking these meals and sharing them with her clients still powers Pettersen in other ways.  “Every time I'm able to make these foods for my clients, I just feel like my grandmother is with me again,” she says. “This food is just as healing to me to make in their homes because it's like this continuation of this family tradition.”Hmong: ‘What do you want to pass onto them?'In Inver Grove Heights, a hot pot bubbled on the stove in Juechee Yang's kitchen. She started with cornish hens, seasoned with lime leaves, and lemongrass frozen from last summer's harvest.  She was recovering after giving birth to her new daughter in February. While cooking the soup, Yang flipped through the pages of a book on Hmong herbs written by her aunt.  “Ko taw os liab, which translates to ‘red-duck feet,'” she reads aloud. “And this one just kind of helps apparently to regain strength and endurance and works on menstrual and liver disorders, and increases appetite in people with no energy. It purifies the body to expel and have a clear full flow to gain uterus muscle strength.”Before her daughter's arrival, Yang prepared by freezing bags of chicken meat so she could cook them quickly in soup with steamed rice.The Hmong tradition is to eat this same meal every day for the first month after giving birth. It's known as the “chicken diet” to the Hmong people. It's a holistic soup recipe made from herbs and fresh young chicken that's been passed down through the generations.  It's considered the epitome of home cooking and a comfort dish.There's no formal recipe or standard measurements, Yang said. Even though chicken soup with Hmong herbs is well-known within the Hmong community, it can be different even among families. Some prefer the taste of fresh chicken slaughtered and dressed that morning. Others like the convenience of going to the grocery store and picking up frozen cornish hens. Yang says there are more than 30 herbs used to add flavor to the soup. She prefers those known as white duck feet, red duck feet, Hmong shrub and, perhaps her favorite, Flick plant. “This one, I kind of eat,” she adds. “You can eat these or just let it soak into the liquid as well. But this one, I don't mind eating. It's really good.”While she cooked, Yang said this knowledge of postpartum care is important to pass down to new generations of Hmong who are growing up in America. As a new mother she thinks about it often. “As my daughter, way way down the line when she gets older, when she does have children, I would want her to follow the same diet or purification” she said. “How to eat, what to eat and how to treat her body when she gives birth.” Eating the same food every day for a month can feel overbearing, Yang says. But, she learned it's an unspoken love language that comes from a place of care. She now makes this soup often for her children. “Sharing your love,” she adds. “Sharing that love that you have for your family. Sharing your love that you have [and] going above and beyond. Not being stingy about your love and sharing it equally among everyone.”Dakota and Ojibwe: ‘Letting them love up on me'At a doula gathering at the Division of Indian Work in Minneapolis a big pot of whitefish bone broth which simmered on the stove for several hours. “After you filet your fish and freeze them, take those bones and make fish bone broth,” said Linda Black Elk of the North American Traditional Indigenous Food Systems Educational Programming and Community Outreach. “It has tons of collagen, which is great for muscles and bones and great for like if you are pregnant and you have morning sickness. Bone broth should be a regular thing that you sip on because you're getting hydrated and you're getting all the nutrients you need.”Black Elk stressed the importance of adding vinegar to the white fish to break down the bones and release that collagen. She added celery, onions, carrots, salt, pepper, bay leaves and garlic into the simmering soup. Luke Black Elk of the Cheyenne River Sioux Nation walked the doulas through his cooking process, telling them the broths they make are both healthy and sustainable as it teaches them to use all food.“One of the things I like to do is to char the vegetables before I put them in. It just adds a little depth of flavor to everything. You can also char the bones a little bit if you want to. We didn't do that this time, but I've done that with beef bones before, buffalo bones,” Luke added, “And then you just boil it. But you can just use the scraps that people don't want, most people would just throw away, you can just throw them into a big pot and let them boil.”Linda showed a jar of calendula flowers and other spices around. She said while some consider spices as just adding flavor, for Indigenous people they add medicinal properties. “Staghorn sumac has amazing medicine and is so good with fish because it has this citrusy, lemony flavor to it which pairs really well with fish, and the other thing we're going to add is a little bit of calendula flower,” she says. “Let's say you're pregnant and you constantly have acid reflux, you can make bone broth specifically designed to help with your acid reflux and indigestion. This fish broth is going to be so beautiful because it's going to coat your esophagus and your whole digestive system in medicine and it's so calming.”Ninde Doula Project Coordinator Valentina Zaragoza remembers eating these medicinal bone broths during her postpartum recovery. During her first pregnancy she struggled with depression and mastitis. “We're connected to the land,” she says. “For each tribe, or each region, there's specific plants that grow in each area that match our DNA. It's intended for us that's the perfect thing, that's what it's made for. That's what it's intended for. I think about bone broth, what we talked about today and the vegetables and how important it is for that collagen for women and during postpartum and how we feel, it's very important.”An enrolled member of the Turtle Mountain Band of Ojibwe in North Dakota, Zaragoza said family and community made all the difference in her motherhood journey, especially her most recent birth. She felt better prepared this time around. “Really, just kind of allowing people to love up on me,” she said. “There's something in soup that's so comforting. Also with teas, and just like liquids in general, like those kinds of things that I didn't pay enough attention to early on, that was the difference this time around.”Zaragoza supports doulas bringing back traditional concepts of interconnection and community. The Division of Indian Work hosts workshops so doulas can learn how to make medicinal bone broths and teas to better support their clients. “Feeding someone, that's a way that we took care of each other,” she said. “I think across all cultures you did those things. You had respect and honor for your elders, and your women, and your children. As doulas, we get to step into those roles, take care of other women, families, and these babies and nourish them through food, care or just letting them rest.”And it shows expressions of love can come in so many forms, including as sopas, tacos, chicken soup and bone broth. ‘All mothers care for their daughters' A traditional Korean dish honors motherhood through children's birthdays Take a closer look at how these dishes are made Chayote, chickpea and carrot guisado over farro Chicken Soup with Hmong Herbs White Fish Bone BrothChayote, chickpea and carrot guisado over farroChayote is a staple in Mexican cuisine. In this postpartum guisado (aka stew), chayotes are used for their antioxidants to reduce postpartum inflammation, high in vitamin C for wound healing and boosting immunity, high in fiber to aid the postpartum “go” and high in folate to support baby's brain development as well as reduce the occurrence of postpartum mood disorders.Paired with chickpeas, a well known lactogenic legume, and farro for protein, more fiber and folate, and lots of trace minerals to support the healing postpartum body. IngredientsChopped onionGrated gingerMinced garlicCarrotsRed bell peppersChayote or “mirliton squash”Diced can tomatoesSmoked paprikaGround cuminAncho chili powderGround cinnamonSalt and pepper to tasteLemon juice2 14 oz cans of chickpeasFresh chopped cilantroFarroBone brothInstructionsCook the farro in an Instant Pot or pressure cooker by mixing the farro and broth. Set it to 7 minutes on high pressure, and allow it to naturally release for seven minutes before quick release. Store in container and in the fridge to be served with stew. In the same pressure cooker, combine onion, ginger, garlic, carrots, bell pepper, tomatoes, broth, spices and chickpeas. Stir and combine. Lock the lid in place and set it to 6 minutes of high pressure. Quick or natural release, then open when pressure subsides. Using the saute function, stir in the lemon juice and cilantro and add salt and pepper for taste. Recipe provided by Alexia Pettersen, chef, doula and owner of Hola Postpartum. Check out her website for more recipes here.  Alexia Pettersen on making chayote, chickpea and carrot guisado over farrolinksChicken Soup with Hmong HerbsThis holistic soup is something that many in the Hmong community hold near and dear to their heart as a comforting dish. Juechee Yang says depending on accessibility and convenience, some prefer to butcher chickens themselves, but she opts to go to the grocery store to pick up some cornish hens. There's more than 30 types of herbs that can be used depending on the need, but Yang says she prefers three focusing on postpartum recovery. It's a recipe many in the community grow up eating and learning from their elders. For about a month, this meal is what the new mother eats in recovery. IngredientsChicken WaterLemongrassLime LeavesSalt/Black Pepper Hmong Herbs—(For Postpartum, Yang uses “white duck feet” (ko taw os dawg), “red duck feet” ( ko taw os liab), Hmong shrub (suv ntism), and Flick plant (ntiv)Steamed riceInstructionsFirst, boil the chicken in a pot of water. Then, scoop out impurities from the water once it starts boiling before reboiling the meat. Put in lemongrass and lime leaves. The chicken then boils for another 15 to 20 minutes on medium heat. Salt and black pepper are added to taste. Herbs are added and then stirred in on low heat for two to three minutes. Once finished, serve over steamed rice and enjoy. Recipe provided by Juechee Yang Juechee Yang on making chicken soup with Hmong herbsWhite Fish Bone BrothLinda and Luke Black Elk taught doulas at the Division of Indian Work bone broth recipes to help support their clients going through pregnancy, birth and postpartum recovery. These medicinal soups are filled with protein, collagen, nutrients and hydrate the body. Luke said vinegar is one of the most important ingredients to add in the bone broth to help break down the collagen in the bones, which will help the skin, hair and nails. It'll also help aid acid reflux and digestion. The dish has an abundance of collagen—which is good for muscles and bones—and if someone is pregnant and has morning sickness, Linda says bone broth “should be a regular thing to sip on” for hydration. “You're getting all of the nutrients that you need,” she adds. IngredientsWhite fish (Any)CarrotsCeleryOnionGarlicBay LeavesMushroom PowderApple Cider Vinegar Salt/Black Pepper to tasteThymeStaghorn SumacCalendula FlowerInstructionsAny white fish can be used. Sear the fish in a pan for five minutes with some olive oil. Add some water and other ingredients. Cover and simmer for several hours. Apple cider vinegar is very important to help break down the bones. There's staghorn sumac that has a citrusy lemon flavor which pairs well with fish, and another with calendula flower which helps with acid reflux for pregnancy. If you want to add some extra flavor into the broth, charring the vegetables and the bones is also a good option. Recipe provided by Linda and Luke Black Elk  Luke and Linda Black Elk on making bone broths

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!

Today's recipe is How To Reverse Sear Roast Beef.Here are the links to some of the items I talked about in this episode: #adReverse Sear SteakOven Safe Rack and Baking SheetOven ThermometerProbe ThermometerAll 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 hereHave a great day! -Christine xo

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.

We share tips on how to make easy recipes using the meats already in your freezer, foods that work with you rather than against you and a recap of top news headlines everyone should know about. This is Rebecca Wanner aka 'BEC' and Jeff ‘Tigger' Erhardt with the radio show The Bend Radio Show & Podcast, your news outlet for the latest in the Outdoors & Western Lifestyle! NEWS OPERATION VIPER: ILLEGAL SNAKE TRAFFICKING RING BUSTED Fox 35, Orlando, reported in January 2023 that Florida's Wildlife Officials had arrested eight people for illegal snake trafficking. Traffickers were bought and sold, hundreds of snakes, some venomous.  During the three-year investigation, called "Operation Viper, the Florida Fish and Wildlife commission said in a news release that nearly 200 snakes - consisting of 24 species from seven different regions of the globe - were purchased or sold by undercover FWC investigators to or from wildlife traffickers. Wildlife trafficking ranks fourth behind drugs, weapons and humans in global activity according to the FWC. The Wildlife Conservation Society estimates illicit wildlife trafficking to be between $7.8 billion and $10 billion per year. CANADIAN SUPER PIGS THREATEN TO INVADE US A new wild pig problem is on the horizon officials are warning. Wild pigs are nothing new to the United States, that is a 400-plus year history of dealing with invasive wild hogs. According to the University of Saskatchewan's Canadian Wild Pig Research Project, the wild pig issue is relatively new. "We didn't have any here until the early 1980s," says Dr. Ryan Book who leads their project. "There was a big push to diversify agriculture with species like wild boars and ostriches. Wild boars were brought in from Europe to be raised on farms across Canada."   Fast Forward. These pigs were crossbred with wild boars and domesticated pigs. The hybridization resulted in bigger "super pigs" capable of surviving cold climates. The market for these new hogs dropped out in the early 2000s, thus some escaped operations while others were simply let free as there was no one to sell them to. These pigs have an extraordinarily high reproductive rate and are predicted to now roam nearly 620,000 square miles of Canada, mostly in the Provinces of Saskatchewan, Manitoba, and Alberta. The states most affected by these Canadian Super Pigs are North Dakota, Eastern Montana and Northern Minnesota.   THREAT TO WILDLIFE, LIVESTOCK & HUMANS Wild boar, razorback, feral hog, wild pig. Those are just a few of the names for one of the most destructive, formidable invasive species in the United States. Tremendous damages from these animals currently cost the United States up to $2.5 billion annually to crops, forestry, livestock, and pastures. Feral swine present great risks to human health and safety as well as they can harbor and transmit dozens of parasites and diseases. Landowners or hunters who encounter feral pigs in North Dakota must notify the State Board of Animal Health immediately.  The shooting of feral pigs is illegal in North Dakota unless a person is protecting property or livestock. CALL Observe or suspect the presence of feral pigs, MAKE THE CALL. North Dakota Board of Animal Health at 701-328-2655, Game and Fish Department at 701-328-6300, or United States Department of Agriculture Wildlife Services at 701-250-4405.   FEATURE HOW TO IMPROVE FROZEN MEATS It becomes confusing in the store at times when you see meat nicely cut, looking fresh versus frozen. Often one assumes those may be the most nutritious or healthiest. That is not entirely true. Almost all meats are frozen at some point before put into the meat counter case, so the display is what looks nicer behind the meat counter than in the freezer aisle.   Don't be afraid to save a little money purchasing frozen meats. They too are very healthy and regardless if it meat you harvested or raised yourself, or meat purchased all can become nutritious meals for the family. The most important thing to watch for when cooking with meat that's been frozen is to watch when thawing for freezer burned areas. Those areas that have turned discolored from too long in the freezer. I won't break down how long is "too long" , that's for another day, but the first step is to dig in your freezer to pull out a package of meat and begin thawing.   Best practice for thawing is to do so in your refrigerator over a day or so, or however long it takes to become unfrozen. However we are all always in a rush so the use of a microwave or placing in a sealed plastic bag in hot water is too acceptable methods. If you fear the meat is at all a tougher cut, there are two major tricks to conquering the chewy toughness meat from beef to venison to chicken.   Once meat is not frozen, trim, place in a pan or sealed bag or container and graciously cover in a marinade. Simply purchase a pre-made marinade or google for some quick easy homemade marinades. Leave in the marinade for a minimum of an hour, but my best meats are when they can sit for 24 hours in the refrigerator.   Second tip is the actual cooking process. If you are wanting fall off the bone, consider using an instant pot for a quick turnaround time otherwise cook in your crockpot over the course of the day. If you want to fry quickly, turn your oven on at 400 degrees. Using an oven safe frying pan such as cast iron, heat the frying pan on the stove and make sure your pan is HOT. Sear all sides and then place the frying pan with meat in the oven, turning the oven down to 350. Using a meat thermometer check the meat temperature to ensure it is done to your liking.   Enjoy! Have questions on cooking or recipes for us to try, send them our way!   FIELD REPORTS & COMMENTS Field Report: Heather Krohe, Little Rack Taxidermy Call or Text your questions, or comments to 305-900-BEND or 305-900-2363 Or email BendRadioShow@gmail.com FOLLOW Facebook/Instagram: @thebendshow https://www.facebook.com/thebendshow SUBSCRIBE to The Bend YouTube Channel. Website: TheBendShow.com https://thebendshow.com/ #catchBECifyoucan #tiggerandbec #outdoors #travel #cowboys The Outdoors, Rural America, And Wildlife Conservation are Center-Stage. AND how is that? Because Tigger & BEC… Live This Lifestyle. Learn more about Jeff ‘Tigger' Erhardt & Rebecca Wanner aka BEC here: TiggerandBEC.com https://tiggerandbec.com/ WESTERN LIFESTYLE & THE OUTDOORS Tigger & BEC are News Broadcasters that represent the Working Ranch world, Rodeo, and the Western Way of Life as well as advocate for the Outdoors and Wildlife Conservation. Outdoorsmen themselves, this duo strives to provide the hunter, adventurer, cowboy, cowgirl, rancher and/or successful farmer, and anyone interested in agriculture with the knowledge, education, and tools needed to bring high-quality beef and the wild game harvested to your table for dinner. They understand the importance in sharing meals with family, cooking the fruits of our labor and fish from our adventures, and learning to understand the importance of making memories in the outdoors. Appreciate God's Country. United together, this duo offers a glimpse into and speaks about what life truly is like at the end of dirt roads and off the beaten path. Tigger & BEC look forward to hearing from you, answering your questions and sharing in the journey of making your life a success story. Adventure Awaits Around The Bend. References FWC: Illegal snake trafficking ring sends multiple people to jail in Florida Population Explosion of Canadian "Super Pigs" Could Spread Into the Northern U.S.  

Chop the onions Chop a bit of garlic Chop the apples Slowly cook everything together with vegetable lard Deglaze with 1 bottle of white wine You might need two pots Rinse the sauerkraut Drop the sauerkraut in Cook slowly, slowly Sear ham and pork tenderloin Add ham and pork tenderloin to the two pots Put some fat and butter on low heat Leave it on while you get some exercise on a stationary bike Prick the lamb and german sausages and sear in the fat/butter combo Add to the two pots Cook on low heat with a bayleaf for hours Secretly piss in the sauerkraut

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”. 

SUBSCRIBE NOW!!!! on iTunes, Google Podcasts, Spotify, Stitcher & Audible. This week on the Press X to Start Gamer's Digest: DJ & Sean talk about Gaming News - Time code: 2:17 The Last Of Us Part 2 Remastered features a mode that may undercut the story; Neil Druckmann to receive a prestigious award in the midst of some pro-Isreali controversy surrounding him; Snoop Dogg launches a game studio with his son; Warner Bros debunks the live service rumors for the upcoming Wonder Woman game; Suicide Squad: Kill The Justice League gets a new release date and a big gameplay showcase; Sean gives his impressions on the PS Portal; Dragon's Dogma 2 may have had its' release date revealed by the Ratings Board. What We've Been Playing - Time code: 52:02 Sean gets his RPG fix with Sear of Stars and then tries out the under the radar strategy game, Teardown DJ solves puzzles in Cocoon, puts more time into Super Mario Wonder & continues to shoot his way through COD MWZ. If you're enjoying the show, please take a moment to rate/review it on whatever service you're using. Every little bit helps!  Want to ask a question, ask us at PressX2start.com/Questions Join/Follow Us: Youtube: Press X To Start TV Twitch: pressxtostarttv Facebook: https://www.facebook.com/pressx2start Twitter: @PressX2S  Instagram: @PressX2Start TikTok: @pressx2start You can find more info about the Press X and who we are at www.PressX2start.com. If you have any questions or just want to tell us how great (or just slightly okay) we're doing or how we can be better, be a friend and reach out and email us at pressxtostartpodcast@gmail.com End music by @MarcoMavy on Twitter & IG Be good to each other, Peace!

Everything Remade episode 177. Thanks so much to Nate for taking the time to chat with me. Intro/Outro track "The Dense Macabre" by Coma Regalia. Featured tracks: 1. Lights Out In February - To Forget 2. Destroy This Loop - Cepheus 3. III - Sear hear more: toforget.bandcamp.com If you are enjoying what you hear and would like to support the growth of this podcast directly you can do so by way of donation via paypal: middlemanrecords@gmail.com vemo: @ediequinn or subscribe to our patreon: patreon.com/humanmachine special thanks to this episode's sponsors Bread Box. learn more at: breadboxphilly.com

Hour 2- ESPN's Ian Fitzsimmons previews a big weekend in CFB, Marty's NFL notes includes a wretched slate of games, #AskDarren texts, best way to eat steak.