Podcasts about smoked fish

Smoked Fish tacos are on the menu this week for the Rubdown! We use Holy Voodoo from @MeatChurchBBQ on some Alaskan Pollock with @RoyalOakCharcoal and some @Weber Apple Wood Dave and Angie have a surprise special guest pull up and hang out as well.

Smoked fish and kumara top pie  Cook time: 12 minutes  Prep time: 15 minutes  Serves: 6  1kg smoked fish, broken roughly  2 large kumara, peeled and diced  1 onion, peeled and diced  1 tbsp curry powder  4 eggs, boiled till hard, peeled and chopped  3 cloves garlic, peeled and smashed  1 onion, peeled and diced  3 tbsp butter  3 tbsp flour  1 cup grated tasty cheese  300ml veggie stock  Pre-heat the oven to 180 degrees  Place the diced kumara into a pot of cold water with a pinch of salt and bring to the boil. Cook until tender and drain. Once it has cooled slightly smash with a fork or potato masher.  Heat a pan over a medium heat and saute the garlic and onion in the butter, then whisk in the flour and curry powder to make a roux (like a paste). Make sure it is nice and smooth, then whisk in the stock and continue to whisk until it becomes thick.  Once the sauce has thickened, then add your roughly broke flakes of fish and combine well with a spatula and check for seasoning. Place into a 20cm x 30cm roasting tray and cover with the smashed kumara and top with the grated tasty cheese. Bake for 30 mins on 180 degrees. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Presented by Gail Hall with co-hosts Peter or Catherine, Gail presents a wide range of recipes from the decadently delicious through to gorgeously healthy eating. She LOVES, and is a little obsessed with, collecting recipes.

Today, it's all about food! WNYC's Michael Hill talks with Matt Pomeranz, co-founder of Zucker's Bagels & Smoked Fish, about a bagel maker's secrets. Plus, a few writers from Eater New York highlight their list of New York City's most iconic dishes.

Deco takes the reins as it looked like it would be a duo with him and the Toddfather but Bryno does an NWO style run in.  We cover a variety of topics mostly of the intellectual variety.  This and every episode is brought to you by Travis Brett and Indiana Farm Bureau Insurance. STOP KNOCKING ON WOOD! The show originates from table 4 at Red Bones Bar and Grill in Montgomery.   Thanks to our newest sponsor Golf Plus at 5601 E Virginia, Evansville, IN.  For all your golf, pickleball, baseball and softball equipment. Tell them you heard about them on the B3 Podcast for a 5% discount.  Listen to other Empulse Radio show the Old School Red Hill Podcast.    Read the TodFather's  wise words in the Washington Times Herald and you'll be smarter for it.   Listen to Deco provide the Voice to the Vikings on the General 95.9 and 101.3 or stream at WAMWamfm.com and check out the Barr Reeve Media page on Facebook.  Hear Bryno every weekday morning on Shake Broadcasting stations bring you the sports report and tune in Saturday mornings to Fair Shake w/ Brian Emmons.

The Chop Up Crew is back for Miami week with special guest Nicky Smokes from BarStool Sports Learn more about your ad choices. Visit podcastchoices.com/adchoices

Smoked fish, rosemary and roasted garlic pate  Cook time: 20 minutes  Prep time: 1 hour  Serves: 12  800gm fresh fish (this can be pretty much any type of fish)   6 slices wholemeal bread   300ml milk   250ml sunflower oil   2 sticks fresh rosemary   6 cloves garlic   Salt and pepper for seasoning   1 ltr water and 100gm non-iodised salt for the brine  If you are smoking the fish from scratch, make up a 10 percent salt brine by whisking the non-iodised salt into the cold water.   Cover your fish fillets with the brine for a hour. After this time remove the fillets, dry and smoked in a hot smoker until cooked. Set aside to cool.   Place the wholemeal bread into a bowl and cover with milk to soak. Meanwhile combine the oil, fresh rosemary and garlic in a small saucepan and place onto a low heat. Heat until the oil just starts to simmer, turn off and allow the oil to infuse for 10 minutes.   Place the smoked fish into a blender along with the soaked bread that has been lightly squeezed, to remove some of the excess milk.   Blend the fish whilst you are slowly pouring in the infused oil, season. Thin out the pate with the excess milk if it becomes to thick. Check the seasoning and keep warm until required.   Serve with some sourdough or Rewena bread.  LISTEN ABOVESee omnystudio.com/listener for privacy information.

Robotic female dolls that SPEAK?

This week Brendan returns from his long east coast road trip with smoke capelin fishes. Richard tries a Newfie Screech with Cola in a can and he likes it! We talk about traditional rabbit snaring. There is also a bunch of talk about rum and Brendan reiterates the best man speech he gave at a big wedding. Recorded October 7, 2022.Thank you so much for listening,Brendan and RichardOur theme music is: Welcome to the Show by Kevin MacLeod Link: https://incompetech.filmmusic.io/song/4614-welcome-to-the-show License: https://filmmusic.io/standard-licensePlease Support Middle Aged Man Talk on Patreon If you enjoyed our show Please Support Middle Aged Man Talk on Patreon!Support the show

 Mike's website – goodfromscratch.co.nz  With daylight savings starting today, it not only brings with it each ray of extra sun shine. It is also the time for us to plant our potatoes. This will ensure you have a good crop come Xmas and the whole summer. Homegrown spuds are just amazing, the flavour profile is better and they are easy to maintain. Agria are our favourite as they are so universal but we also plant a couple smaller more coloured varieties to give our dishes a bit more visual impact.   And what's summer without a potato salad or a smoked fish pie!  Smoked fish gratin (serves 4)  Prep time: 20 mins  Cooking time: 40 mins  8 small Agria potatoes  1 cup cream  4 tbsp finely grated parmesan  1 egg  pinch white pepper  100g butter  100g flour  500ml milk  2 tbsp wholegrain mustard  1 tsp salt  1 cup sliced leek, white only  1 cup chopped celery, with leaves  1 cup peas  flesh of 1 small smoked snapper or similar white fish  ¼ cup finely grated parmesan  Preheat oven to 180*C. Peel potatoes and slice into thin discs. Whisk together cream, first measure of parmesan, egg and pepper in a bowl. Add potato to cream mix, coat well and leave to soak.  Melt butter in a large saucepan, add flour and whisk together. Gradually add milk while whisking until thick. Add mustard, salt, leek, celery and peas. Cook over a low heat for 10 minutes then flake in smoked fish. Transfer to a 30cm greased pie dish. Fan out creamy potato slices over pie filling. Sprinkle over second measure of parmesan and bake in oven for 40 minutes.  To smoke a fish . . .  Prep time: 35 mins  Smoking time: 20 mins  2 cups Manuka wood chips  ½ cup water  1 small whole snapper or similar white fleshed fish, gutted (approx. 1-1.25kg)  2 tbsp salt  2 tbsp brown sugar  Scatter wood chips over the base of an old roasting dish with lid. Drizzle water over wood chips. Place an old wire rack over the chips and open the fish out flat onto the rack, skin side down. Sprinkle salt and sugar over flesh, cover and leave for 30 minutes to cure. Place roasting dish over open flame (stovetop or BBQ) on high heat until it begins to smoke. Turn heat down to a low flame and leave for 20 minutes. (Cooking time will depend on fish size.) Remove fish from smoker and set aside until ready to use.   LISTEN ABOVESee omnystudio.com/listener for privacy information.

This episode teaches you how to can smoked salmon using a pressure canner. Find the complete recipe for Canning Smoked Fish Recipes mentioned in this podcast:   Smoked Salmon Dip Smoked Salmon Pasta In this episode you'll learn: How to can smoked fish What types of smoked fish you can use How long to process canned fish in the pressure canner Ways to use smoked fish   Affiliate Link - Use coupon code BEYOND10 at All American for free shipping on their 921 Pressure Canner! (I receive a small commission from All American, but this does not affect the cost you pay!)

Today we have something special to offer all our listeners for Father's Day. This week we launched our very own cast iron fry pans. They are called Engel Elzen and I want to give one away today valued at $295.00. The recipe this week is one from our EngelElzen website. It's a great little number and will enable any member of the family to be able cook it for their dad. In any pan!  goodfromscratch.co.nz  Smoked fish with chorizo and spinach  Serves: 4 Prep time: 5 minutes Cooking time: 25 minutes  1 small smoked fish, meat picked from the frame  250g good quality chorizo sausage  1 Tbsp cooking oil  1 onion, finely chopped  200g spinach, washed  125ml white wine  250ml cream  2 Tbsp crème fraiche  1 bunch watercress, washed  1 fresh lemon  Salt & cracked pepper  brown crusty bread to serve  Peel the skin from the chorizo sausage, then break the meat into chunks. Heat the oil in your EngelElzen over a high heat, sauté the chorizo until the oil begins to take on the colour of the sausage.  Add the chopped onion to the pan and cook for 1 minute. Add the white wine, then let this reduce slightly.  Pour in the cream, return to the boil, then reduce the heat. Simmer for 10 minutes.  Drop the spinach into the creamy broth along with the shredded fish.  Bring it back to the boil, then remove from the heat. Season with a little salt and cracked pepper to taste.  Finish the dish by stirring in the crème fraiche.  Serve with the brown bread, watercress and lemon   LISTEN ABOVESee omnystudio.com/listener for privacy information.

Sally Barnes is the last wild Irish fish smoker in Ireland, a dedicated artisan who refuses to compromise her craft by working with any farmed fish–especially farmed salmon, whose existence in open net pens threaten the well-being of the already endangered, iconic fish. Unbeknownst to many of us, all around the world there are individuals and small communities working to protect foods on the brink of extinction. In his new book, “Eating to Extinction: The World's Rarest Foods & Why We Need To Save Them,” BBC journalist Dan Saladino creates a compelling narrative to explain how the diversity of our food culture is inextricably linked to the biodiversity of our environment, and champions the stories of people from Kazakhstan to Okinawa who are working overtime to protect local species and food cultures. Dan and Sally believe the future of our food IS the future of our planet, and we agree.This week on Dyed Green we travel around the world with Dan and Sally, and discus what we've lost in the quest to globalize and industrialize our food system; the ways in which the loss of biodiversity affects what appears on our grocery shelves; the impact of farmed salmon on wild salmon populations; and what we can do as individuals to make an impact beyond the farmers' market or grocery store.Are you a business owner? Become an HRN business member! For $500 HRN will shine a light on your work AND you will help sustain our mission to expand the way people think about food. As a thank you for this tax-deductible donation, your business will receive on-air mentions, social media posts, listings on our website and more. Go to heritageradionetwork.org/biz to become a business member today.Dyed Green is a project of Bog & Thunder, whose mission is to highlight the best of Irish food and culture, through food tours, events, and media. Find out more at www.bogandthunder.comDyed Green is Powered by Simplecast.

In this episode,  Ben & Greg talk homemade grilled and smoked fish they like to throw on the grill and smoker! Hit up the guys on Instagram @burnpitbbqguys and share what you are grilling up this week!Show Highlights1. Past week's cooks2. Key equipment for cooking fish on the grill3. Smoked Halibut4. Smoked Salmon5. Upcoming CooksLooking to up your grilling game?  Check out our All Natural Rubs & Sauces at www.burnpitbbq.comIf you've found this episode helpful, please like, share and leave us a review!

    Vidcast:  https://youtu.be/Lzf4RV0vBkA   The FDA and Haifa Smoked Fish are recalling Haifa Smoked Fish Turbot Cold Smoked 8 ounce packages lot #246.  This fish is contaminated with listeria monocytogenes that causes a serious and life-threatening infections in the very young, elders, and in those with impaired immunity.  Listeria may also trigger miscarriages and/or stillbirths.  If you purchased this fish, return it to the place of purchase for a refund.  If you have additional questions, you may contact Haifa Smoked Fish by phone at 1-718 523-8899.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/haifa-smoked-fish-inc-recalls-turbot-cold-smoked-8-oz-package-lot-246-because-possible-health-risk   #haifa #smokedfish #turbot #listeria #infection #recall  

1 kg smoked fish  1 fennel bulb, finely diced reserve the fronds for later  2 onions, peeled and diced 3 cloves garlic, peeled and crushed  4 free range eggs, hard boiled, peeled and chopped  6 medium potatoes, peeled and diced  3 tbsp unsalted butter  2 tbsp oil  4 tbsp flour  1 cup grated tasty cheese  1 tbsp Dijion mustard  Place the potatoes into a medium pot and cover with cold water and a pinch of salt, bring to the boil and simmer until tender. Drain straight away and cover with a tea towel to steam dry for 2 minutes. Add the potatoes back into the dry pot and mash the potatoes, adding in 1/2 cup of milk and 3/4 cup of grated cheese. Set aside. In a heavy based pot, add in the butter and oil and then over a low heat sauté the onions, garlic and fennel until soft. Add in the flour and continue to cook for a further 2 minutes. Slowly add in the milk a little at a time, stirring after each addition. Allow to boil and cook out for a couple of minutes before adding the crumbled fish, boiled eggs, fennel fronds and mustard.  Check the seasoning Heat the oven up to 170 fan bake. Fill a 30cmx15cm baking dish with the fish mix and smooth out, followed by the mash and finally the remaining grated cheese. Bang it into the middle of the oven and bake for 35-40 minutes. Once bubbling hot, serve and enjoy. 

Welcome back to this week's #FridayReview where I'll be sharing with you the best of this past week!   On today's show we'll be covering: EquiLife Anniversary Ban on NAC Five Lessons (book review) Smoked Fish & Cancer (research) Early Antibiotic Use Warning (research) For all the details and much more check out today's #CabralConcept 2079 – Enjoy the show and let me know if you have any questions! - - -   Show Notes & Resources: http://StephenCabral.com/2079 - - - Dr. Cabral's New Book, The Rain Barrel Effect https://amzn.to/2H0W7Ge - - - Join the Community & Get Your Questions Answered: http://CabralSupportGroup.com - - -  Dr. Cabral's Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Stress, Sleep & Hormones Test (Run your adrenal & hormone levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels)

Special guest professional actor, cosplayer, and stuntman, LeRoyal Tutt (https://linktr.ee/royaltnoy), joins us as we sort out the 100% canonical cuisine of each D&D race. "Professional" tabletop players Faye (https://linktr.ee/mendarii) and Jonathon (https://linktr.ee/themadmaker), offer sage wisdom, wild stories, and ridiculous home brew straight to your ear holes every week. We're the kind of gamers who take our role play seriously and throw the rule books out the window in a quest to get every sentient creature on Earth gaming, and putting their own stanky flavor on it. Want your question answered in an episode? Tweet at us @probopod or click the link below to leave us a message. Our theme music was composed, performed, and mixed by dan_ts_inferno and you can hire him here (https://bit.ly/daninferno). --- Send in a voice message: https://anchor.fm/proficiencybonus/message

  Vidcast:  https://youtu.be/wmzHKoLB5wQ   The FDA and Smilin' Bob's are recalling Smilin' Bob's Original Smoked Fish Dip and Smilin' Bob's All Natural Smoked Fish Dip.  This product contains Banner's Smoked fish that has been recalled due to contamination with listeria monocytogenes.  This bacterium causes a serious and possibly life threatening infection in the very young, elders, and those who are immunosuppressed.  These products were distributed and sold in FL, GA, AL, SC, TN, NC, and VA.  If you have any of these products, don't consume them but return them to the point of purchase.  For more information, contact Smilin' Bob's at 1-305-395-8382.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/smilin-bobs-voluntarily-recalls-smilin-bobs-smoked-fish-dip-products-because-possible-health-risk   #smilinbobs #fishdip #smokedfish #listeria #recall  

  Vidcast:  https://youtu.be/1aJTM5_FIkg   The FDA and Banner Smoked Fish Inc. are recalling Banner and other brands of smoked fish, salads, pickled fish, and cream sauce products.  These items are contaminated with listeria monocyogenes.  This bacterium can cause serious or fatal infections in the young, elders, or those who are immunocompromised.  Listeria may trigger miscarriages or stillbirths.  These products were distributed and sold in NY, NJ, IL, PA, CA, FL, NE, AZ, MA, MD, VA, OH, NV, OR, WI, MI, WA, NC, SC, and GA.  Return these products to the point of purchase for a full refund.  For more information, contact Banner and 1-718-449 –1400.   https://www.fda.gov/safety/recalls-market-withdrawals-safety-alerts/banner-smoked-fish-expends-recalls-smoked-fish-products-salads-pickled-fish-products-and-cream-sauce   #banner #smokedfish #listeria #recall  

Schulte Maetoloa is well known in the Solomon Islands for his music but the recording artist has swapped his tunes for tuna and it's proved to be a hit.

Welcome back to this week’s #FridayReview where we’ll be covering the very best of the week, as well as reviewing these topics: IHP Event Coming Soon! Apple Watch (product review) Buyer Beware- Genetic Testing Scams (research) Smoked Fish and Cancer (research)    For all the details tune into today’s #CabralConcept 1932- Enjoy the show and let me know what you thought! - - -   Show Notes & Resources: http://StephenCabral.com/1932 - - - Dr. Cabral's New Book, The Rain Barrel Effect https://amzn.to/2H0W7Ge - - - Join the Community & Get Your Questions Answered: http://CabralSupportGroup.com - - -  Dr. Cabral’s Most Popular At-Home Lab Tests: > Complete Minerals & Metals Test (Test for mineral imbalances & heavy metal toxicity) - - - > Complete Candida, Metabolic & Vitamins Test (Test for 75 biomarkers including yeast & bacterial gut overgrowth, as well as vitamin levels) - - - > Complete Stress, Mood & Metabolism Test (Discover your complete thyroid, adrenal, hormone, vitamin D & insulin levels) - - - > Complete Stress, Sleep & Hormones Test (Run your adrenal & hormone levels) - - - > Complete Food Sensitivity Test (Find out your hidden food sensitivities) - - - > Complete Omega-3 & Inflammation Test (Discover your levels of inflammation related to your omega-6 to omega-3 levels)

Today join podcast host Bob Svetich and “WildCheff” Denny Corriveau as they discuss Foraged Foods With Your Fish & Game  on today's “Wild Game Culinary” episode.Contact Bob Svetichhttp://theoutdoorgroupinc.com/The Sporting Life Podcast bringing you the BEST in celebrityentertainment and all things hunting and fishing.Check out new episodes of Wild Game Culinary every Tuesday.Be sure to RATE AND REVIEW The Sporting Life Podcast and tell a friend about us!Listen for The Sporting Life Podcast on these fine platforms or wherever you get your podcasts. Tune in tomorrow for a new episode of The Sporting Life Podcast. Thanks for listening and please remember to always be a good steward of our land and water. 

Lindor was standing in a puddle. --- Send in a voice message: https://anchor.fm/jewishish/message

Today food writer and chef Kelly Gibney shares an incredible recipe that would be great for brunch that doesn't involve eggs.

The stimulus bill finally passed though Congress – good news for many. Hold the phone…. Trump doesn’t like it. Somehow, we now how a new strain of the Coronavirus – seriously??? Apple is getting into the self-driving car biz – what will that mean for Tesla we wonder? Smoked Fish is on the menu! Fed […]

On today's show we are re-airing our wonderful chat with owner of Shelsky's of Brooklyn, Peter Shelsky. Peter joins us to talk about the rich history and traditions of shiva. We talk smoked fish, mourning and much more on this lovely and lighthearted episode. We adore Peter and urge all smoked fish lovers to get dow there ASAP! Hang in there folks, and we are sending love.Heritage Radio Network is a listener supported nonprofit podcast network. Support Processing by becoming a member!Processing is Powered by Simplecast.

After making a name for himself with a nod to classic British gastro pub grub at the Old Fitzroy Hotel the pandemic arrived and closed the doors on Nicholas Hill's (Smoke Trap Eels) vision. With over 200kg of Longfin Eel sitting in the cool room and potentially going to waste he turned his hand to smoking the fish and it set him on a new food path.

Julie Cohen is an Oscar nominated and Emmy award-winning director. Julie is best known for a feature film she co-directed with Betsy West called RBG about Justice Ruth Bader Ginsburg which premiered at Sundance in 2018 and had an all-female crew. Julie also directed 'The Sturgeon Queens', a feature film about a famous smoked fish shop called 'Russ & Daughters' in New York. Prior to this Julie was a producer at NBC Dateline.

Regatta organizers are finding a new way to mark the civic holiday, Labradorians share tips on the best way to smoke a fish, and AN author with an NL connection shares stories of Canadian kindness during the pandemic.

There are few fishermen like Mike Valley left on the Mississippi River. Valley is a third generation fisherman, the work is in his blood. He’s one of the many people who have fished this water for about a thousand years. He grew up hunting, trapping, clamming and working with his father. His dad also had a shop on the river and sold his fish to markets in Chicago, New York and Boston.

Mike's smoked fish pate Makes: 1 litre 500 gm Trevally fillets, salted and smoked200 gm white bread, with the crust cut off300 ml milk Dice the bread and soak for 5 minutes in the milk, lightly squeezing out any excess the milk.  1 lemons, zested and juiced250 ml vegetable oil4 cloves garlic, peeled and roasted till softSalt and white pepperStart by blitzing the smoked fish in a blender followed by adding the bread, which has been soaked in milk, roasted garlic and seasoning. Then slowly add in the oil. If the mixture is still a bit dry add some of the strained milk to thin out.Serve on a plate garnished with chopped curly parsley, a bit of olive oil and crispy flat bread.

A mere handful of days into their vacation the gang takes yet another job from yet another mayor. [Content Warning: Artisanal Cheeses, Smoked Fish, Low Stakes]

Our next season won’t be out until sometime next spring, so to hold you over, here’s a recording of our first ever live show at Thalia Hall in Chicago, featuring special guest Danny Schmidt covering “Steal Smoked Fish.” Special thanks to The Onion Comedy Festival for having us. Buy the full cover album from season one digitally or on vinyl today. I Only Listen to the Mountain Goats t-shirts and tote bags now available – perfect for holiday giving. Learn more about John Darnielle’s two novels here. Listen to more music by the Mountain Goats, including their latest album Goths, here. Check out Joseph Fink’s other shows, Welcome to Night Vale and Alice Isn’t Dead. His second novel with Jeffrey Cranor, It Devours!, is out now, and you can pre-order his next novel, Alice Isn’t Dead, today. Credits: Joseph Fink (host), John Darnielle (host), Christy Gressman (producer), Grant Stewart (editor), Vincent Cacchione (mixer), Rob Wilson (logo). Produced by Night Vale Presents in collaboration with Merge Records and the Mountain Goats. http://ionlylistentothemountaingoats.com http://www.nightvalepresents.com

LH 160:  How to preserve protein-packed foods with gourmet flavors  In this episode, host Theresa Loe talks with author Karen Solomon about turning your kitchen counter into a deli counter by preserving your own meat with dry curing, brine curing, smoking, and drying. Karen is the author of "Cured Meat, Smoked Fish and Pickled Eggs" and she shares the secrets to success with each of these techniques and how you can enhance the flavors of what you preserve. You’ll Learn: The ease of dry curing in your refrigerator How brine curing works for things like pastrami and ham If you can safely skip using nitrites and nitrates The difference between hot and cold smoking in preservation How to stay safe when curing meat Why you don’t need a dehydrator to dry meats The special safety recommendation when working with game meat A simple trick for keeping your dry meats dry in storage How to make ‘Sour Orange Beef Jerky’ for road trips And SO much more.. For the printable recipe Karen shares on the show, go to www.LivingHomegrown.com/160 and you can also get links to everything mentioned. There are also more episodes in the show notes related to curing and smoking.  This episode was brought to you by Theresa Loe's Living Homegrown Membership where you have access to an entire roster of food and garden experts, a library of classes and a farm fresh community for support of an organic, farm-to-table lifestyle. Go to www.livinghomegrown.com/path to learn more.

Welcome to The Amen Corner, Season Two Episode Twenty-Eight. In which our heroes (Brad and Steven) discuss Smoked Fish, Evil Rudy, and Teachers On The March. Listen, Enjoy, Share, Repeat!

We talked about our Holiday Wrap up and what we did during our vacation from the show. The winter in Boston, Wendy's Clapping back on Twitter, the Weird News and More!    Wendy's Clapback Video! https://youtu.be/YQAgKwSms5U

Annie and Dan return again on this Indigenous People's Day to discuss Annie's screening of the cinematic classic 'Spooky Buddies', the Miami Dolphins coach doing cocaine, and Summer blockbusters with real snowy or cold settings (prompted by Annie's re-watch of the Beauty and the Beast live action film from this Spring), how Annie only has 3 mom stories now, Dan's impression of Tom Cruise's new movie "American Made", and how they've slowly been world building around the memes of the podcast this whole time.  The duo spend the last half of the show talking about the planned portion of Dan's itinerary for his upcoming Disney trip. They'll be trying some new restaurants (Morimoto Asia, Art Smith's Homecoming, Jungle Skipper), and some new rides (Flight of Passage, Frozen Ever After), and enjoying the Epcot Food and Wine Festival.

Hour one Frank Selby owner of His and Hers Fly shop is co-host. Captain Phil is a Gator hunter in Florida and the East coast. Learn the real info on Gators and you may be interested in getting one for yourself. Dale and Gracie operate of Grizeldas Smoke House in Cabo. Learn the secrets of […]

This is The Spoon, where we forgot to come up with a tagline this week. Ed Sullivan, Ali On Broadway, Controversial Names, Simpsons Negotiations, Game Of Thrones, Epic Rap Battles, Formative TV Years, Buford T Justice, Nothing In Common, Settling Down, Greatest Song, Primary Day, Friends & Social Media, Dirty Secret Madness, Civil War, Monkees, Spoon Feeding, Autographs, Smoked Fish, TMV Cafe.  Music By The Little Girls The Like Lone Justice Spoon Feeding Born Of Water Audiobook Waterstone 12 String Bass Smoked Fish Dishes The Men Of The Spoon Robbie Rist Chris Jackson Thom Bowers The Spoon on FacebookSubscribe via iTunesEmail: the_spoon_radio@yahoo.com Listen LIVE! Wednesdays at 7:00pm PST on TMV Cafe TMV Cafe Mobile App

On this week's show, Steve and Rick take a closer look at curing and smoking fish and how that affects both texture and flavor.  They head to the Lakeview neighborhood of Chicago to the new seafood market Snaggletooth where owners Bill Montagne and Jennifer Kim are curing ocean trout. They are later joined by Ethan Forman of the artisanal salmon smoke house H. Forman & Son in London for a taste of certified smoked salmon.

Your weekly news podcast served on a bagel. Coming to you this week from Zucker's Bagel & Smoked Fish in Tribecca. We reviewed the bagel and talked to the owner, reviewed the movie Mad Max, and discussed whether campaign spending matters anymore and JEB!. Visit www.Schmearsthedeal.com for more info.

Fenland celery has recently joined a select list of only fifty-five British foods to achieve the same EU protection as champagne, stilton and Melton Mowbray pork pies. But what difference will this status realistically make to the people who grow it?Sheila Dillon investigates the longer term impact of PGI status on another iconic English product, Grimsby Traditional Smoked Fish.She visits Grimsby fish market to meet the owner of the only remaining Grimsby-based fishing fleet, Andrew Allard, the chief executive of Grimsby Fish Merchants Association Steve Norton, and Richard Enderby, whose family have been smoking fish for generations.