Podcasts about Sous vide

Join the Hunt Lift Eat crew as they dive into the raw, unfiltered world of hunting, outdoor life, and the deeper connections forged in nature. From spring bear hunts to mental health around the campfire, hosts Kerri and Evan, alongside guests like Brett Benton, share stories of chasing wild game, cooking bear, and healing through community. Expect gritty tales, practical tips, and real talk about conservation, mental health, and the primal pull of the wild. Tune in for a blend of adventure, camaraderie, and purpose that fuels the soul.Follow Brett Benton:To contact Brett Benton, you can reach out through the following channels based on the information provided:Instagram: His Instagram handle is Brett Benton (@brettbenton_) (note the underscore, as he mentioned being shadowbanned, so you may need to type the full handle). You can send him a direct message there for inquiries about conservation, bear recipes, the Campfire Fund, or general conversation.Campfire Fund: For involvement with the Campfire Fund of Florida, visit thecampfirefund.org or check their Instagram and Facebook pages under The Campfire Fund or The Campfire Fund of Florida. These platforms provide links to donate or details about upcoming events, especially in the Pensacola, Florida area. You can likely contact the organization directly through their website for specific inquiries related to Brett or the fund's activities.General Note: Brett emphasized openness to communication, stating, “If you're listening to this and you just want to talk about whatever, reach out.” Instagram is likely the most immediate way to connect, given his active presence there for bear hunting and outdoor content.If you're looking to collaborate on something like expanding the Campfire Fund, as discussed, messaging him on Instagram with a clear proposal would be a good start. Let me know if you need help crafting a message or further details!Available on all major podcast platforms. Follow Hunt Lift Eat for weekly episodes on hunting, fitness, and outdoor living.As always, we appreciate the hell out of you guys. See you next week!Give us a follow on YouTube @huntlifteatofficial and be sure to subscribe so that you do not miss an episode!Please drop a follow on IG @thehuntlifteatpodcast and @huntlifteatofficialDrop us rating and review on Apple & Spotify!

Who has the sexiest voice of out all of us? Where is the worst place we've farted? Aside from sitcoms, have we ever rewatched shows after they've aired? If Shem actually got a Martha Stewart-like lady, would his parents approve? What is something you do to make a depressing day better? Does Roz still use his Sous-Vide?

This week we are getting out our sous vide cooker for an extra tender boneless pork loin roast. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 3-4 lb boneless pork loin Produce: 4 Garlic cloves Inside aisles: 1 tbsp salt, 1.5 tbsp brown sugar, 1.5 tbsp dijon mustard, 1.5 tbsp worcestershire sauce, 1 tbsp oil Kitchen Consumables: Aluminum foil and paper towels Need a side? These mashed sweet potatoes have about the same cook time in the slow cooker as the pork roast.

durée : 00:26:51 - La cuisine de Pierre Marquiseau - Avec peu de matériel et un savoir-faire précis, la cuisine sous vide séduit de plus en plus de particuliers. Pierre Marquisseau, chef à domicile, dévoile les techniques utilisées par les professionnels pour conserver, cuire et sublimer les aliments, tout en préservant leurs saveurs.

Les aliments sous vide durent plus longtemps grâce à un processus qui limite les principales causes de dégradation des aliments : l'oxydation, la prolifération microbienne, et l'évaporation.L'oxygène et l'oxydationL'oxygène de l'air joue un rôle central dans la dégradation des aliments. En présence d'oxygène, les graisses s'oxydent, ce qui provoque un rancissement. Les vitamines, comme la vitamine C, peuvent également se décomposer, réduisant la qualité nutritionnelle des aliments. En retirant l'air d'un emballage sous vide, on réduit considérablement la quantité d'oxygène disponible, ce qui ralentit ces réactions chimiques.La prolifération microbienneLa majorité des micro-organismes responsables de la détérioration des aliments, tels que les bactéries et les moisissures, nécessitent de l'oxygène pour se développer. En créant un environnement pauvre en oxygène, le conditionnement sous vide inhibe leur croissance. Cela est particulièrement efficace pour les bactéries aérobies, mais il convient de noter que certaines bactéries anaérobies, comme Clostridium botulinum, peuvent encore se développer si les conditions de conservation (température, durée) ne sont pas respectées.La réduction de l'évaporationLes aliments contiennent de l'eau qui peut s'évaporer, entraînant un dessèchement ou une perte de texture. L'emballage sous vide empêche cette évaporation en maintenant une barrière étanche. Cela est particulièrement utile pour les produits sensibles comme les fruits, les légumes ou les viandes.Conservation des arômes et texturesEn l'absence d'oxygène et d'humidité, les arômes et les textures des aliments sont mieux préservés. Cela est particulièrement important pour les produits sensibles à l'air, comme le café ou les épices.Limites et précautionsBien que le sous-vide prolonge la durée de conservation, il ne rend pas les aliments éternels. Les produits doivent être stockés à des températures appropriées pour éviter la croissance de bactéries anaérobies. De plus, certains aliments très périssables, comme le poisson frais, nécessitent des conditions strictes pour prévenir tout risque sanitaire.En conclusion, le conditionnement sous vide agit comme une solution efficace en ralentissant les processus naturels de dégradation, offrant ainsi une conservation prolongée tout en préservant la qualité des aliments. Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.

A visit to the turkey farm with Opinion Line producer Paul Byrne, Gardaí crackdown on criminal begging, PJ learns a new way to cook Cork's beloved spiced beef. And more... Hosted on Acast. See acast.com/privacy for more information.

Hosted on Acast. See acast.com/privacy for more information.

(Originally recorded 11/25/24) It's Thanksgiving time again, kids.  You know what that means?  It's time for a side of SlurpToast. The episode starts with Stephe lamenting issues with frames and photos.  It makes sense in context. We discuss the philosophy of "right or right now." The boys go full heel on Thanksgiving.  Spoiler - they both hate it. Bruce talks about his recent trip to Vega$ (official Dan Tanna spelling). Bruce also breaks the news that he's going to get to move his half of the podcast out of the garage. Then it was on to the main event. We've talked about it ad nauseum and tonight we deliver.  It's time to compare action figures (no that's not a euphemism). Stephe has collected all of the available action figures in the New Gods collection.  Bruce has most of those same characters in the DC Animated/JLU style. Which characters get compared? How about; Darkseid Big Barda Mr. Miracle Orion Superman Lightray Kalibak Stephe also had a Metron and Bruce countered with a few other Fourth World JLU figures (I'm looking at you Mantis.) The show ended with the always exciting "What's on Your Desk?"

Peter Janičina je šéfkuchár so špeciálnym vzťahom k britským ostrovom, na ktorých dlho pôsobil a rozvíjal svoje kulinárske umenie. V Bratislave je navždy spätý s pôvodným bistrom U Kubistu, ktoré patrilo medzi priekopníkov gastronomického obrodenia na úrovni bistier. Dnes pôsobí v raňajkovom a pekárenskom bistre Háj na Račianskej.

If you've been wanting to make a Standing Rib Roast (aka Prime Rib), the sous vide is fabulous for making it a consistent temperature edge to edge. If you don't have a sous vide or large enough equipment for your roast, Anne talks through using the reverse-sear method as well. The full printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 3-4 lb Standing Rib Roast (Choice or Prime) Dairy: 4 oz butter Spices: 6 cloves garlic, 1 tbsp sea salt, 1 tsp black pepper  

All things Q&A relating to bodybuilding. The boys share their answers to questions like: - What are 3 things that make a good coach?- What is an undervalued or surprising trait that makes a good athlete?- What is something you did differently this comp season compared to the past?- What is something about bodybuilding that might surprise an outsider? Something worth sharing:Sous Vide (cooking method) Would you rather:A - Make a sexual moan noise everytime you laugh ORB - It burns every time you pee Fan of the show?If you find value in the Flex Success Podcast, we'd love it if you could show your support by leaving a review on iTunes. This will help expose the show to a bigger audience so we can help more people be less shit. To find out more about Flex Success, head to:https://www.flexsuccess.com.au/ https://www.instagram.com/flex_success/ To find out more about Dean, Lizzy & George, head to:https://www.instagram.com/flexcoach_dean/ https://www.instagram.com/flexcoach_lizzy/ https://www.instagram.com/flexcoach_george/ Disclaimers: Flex Success, and the associated coaches, are not doctors or medical professionals. Always consult a physician before starting any exercise program. Use of this information is strictly at your own risk. Flex Success will not assume any liability for direct or indirect losses or damages that may result from the use of the information contained in this video including but not limited to economic loss, injury, illness or death.

Tonight, we'll read an excerpt from 1892's “The Chemistry of Cookery” by W. Mattieu Williams that we titled Count Rumford's Substitute for Tea and Coffee. Snoozecast first read this excerpt back in 2020.  Benjamin Thompson, also known as Count Rumford, was an interesting fellow. Born in Massachusetts in 1753, he charmed and married an heiress from Concord, New Hampshire, then called Rumford, NH. He was a British loyalist when the American Revolutionary War began. When a rebel mob attacked his house, he abandoned his house and family to join the British side of the war and conducted experiments on gunpowder. Then he moved to Bavaria, and among other things applied his scientific skills to establishing workhouses for the poor and inventing the method of cooking called Sous Vide. For his efforts in science and society his awarded the title of Count. He chose the name Rumford for the town he was married in some twenty years earlier. — read by 'V' — Sign up for Snoozecast+ to get expanded, ad-free access by going to snoozecast.com/plus! Learn more about your ad choices. Visit megaphone.fm/adchoices

durée : 00:11:27 - La cuisine sous vide pour mieux conserver ? Pour la cuisson ? Que faites-vous ? Sujet Jésus : La cuisine sous vide ... Est-ce judicieux d'investir dans une machine sous vide ?

OpenAI will use Condé Nast content in ChatGPT's responses, Streaming hit multiple new viewership records in July, and Anova will charge customers to use its sous vide app, because everything must be a subscription. It's Wednesday, August 21st and this is Engadget News. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Josh and Kevin welcome Nick Otto, AKA "Huntavore", to the show. Nick has a really good thing going with the Huntavore podcast (https://sportsmensempire.com/network/the-huntavore) and The sportsman's empire (https://sportsmensempire.com/network/the-huntavore). We start by talking a bit about guns...Kevin tells Josh about a few of the guns he has in the shop, a lot of them dating back to the civil war and spanish american war, and the unique characteristics of some of them, mechanically very unique, including one that was made in Big Rapids Michigan in the 1800's. We also talk a little bit about legacy...how Kevin is a strong believer that some of the work he does, and items he sells will be part of his legacy, and how much he enjoys seeing his customers having success with the products they have gotten from him. We then get into it with Nick. Nick tells us about his upbringing, getting into hunting, coming up with the Huntavore podcast and working with the Sportsmens Empire. Nick gives up some great info on wild game preparation, along with a very cool view on field to plate. We discuss everything from squirrels, wild pigs, bear, venison, wild turkey, rabbit and more, best ways to prepare them, including Sous Vide for often dry wild game meats. We discuss meat preparation of animals that can carry parasites, field care, and processing for the best cuts. Nick details for us how he processes deer starting with " in the field care" all the way to aging the meat for best results. We talk about the importance of getting the kids involved and HOW to get not only your kids, but other kids involved and make it fun and educational for them. If you are looking to expand you hunting culinary horizons this conversation is a great start to get the creative juices flowing. As always, THANK YOU FOR LISTENING. Predator Thermal Optics code "ptothermal" for 10% off all Predator Thermal Optics brand Scopes and Monoculars www.predatorhunteroutdoors.com code: tripod for 10% off tripods and mounts code: light for 20% off lighting products Predator Hunter Outdoors www.huntwise.com code: OVERDRIVE20 for 20% off an annual membership HuntWise Maniac Outdoors- Code OD15 for 15% off scent fuel products ORC Archery ATN Prym1

What is flavor? Neil deGrasse Tyson and co-hosts Chuck Nice and Gary O'Reilly explore the science of what makes some foods tastier than others, what is “umami,” and how flavor changed in the 20th century with food scientist Arielle Johnson.NOTE: StarTalk+ Patrons can listen to this entire episode commercial-free here:https://startalkmedia.com/show/the-science-of-flavor-with-arielle-johnson/Thanks to our Patrons Lisa Pulkrabek, David Guilbault, TheRealErikEvans, Daniel Jones, Joshua Troke, Chris Hampton, Shaun Grossman, Pete Evans, Chris Love, and andrea nasi for supporting us this week.

I've taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich. Read the written version of this recipe as prepared by Gunnar Emberg Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Sous Vide Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature. The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook. This results in a perfectly cooked item, controlled to the very degree you want it to be. About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

In this memorable departure of a Girls episode, it's only one “girl” — Hannah — as she follows Joshua/Josh (Patrick Wilson) home to admit she's been using his trash can, then bones him silly for two days, passes out in his fancy shower, and considers a new life for herself. It's a DIVISIVE episode, and we're glad to bring it to ALL the Sex and the Cidiots listeners. Alternating Girls eps appear here, while EVERY episode appears on Patreon.com/KevinAndJon.

In episode 536, Mike Cleavenger teaches us how to prioritize deep work and set boundaries to minimize distractions to get more done in less time. Mike Cleavenger of the Frizzled Leek started his career after culinary school working in professional kitchens in the San Diego area. He got laid off during the Covid-19 pandemic and as a result decided to embark on a journey as a food blogger. The goal of The Frizzled Leek is to show people that cooking shouldn't be intimidating but fun! They specialize in Sous Vide and Air Fryer recipes. In this episode, you'll learn about managing social media distractions, time management strategies and creating a conducive work environment to maximize productivity and focus. Key points discussed: - Why Should you Prioritize ‘Deep Work': Deep work is when you focus on one task and eliminate all distractions in order to be more productive. - Manage Distractions to Increase Your Focus: Put phones in a different room and remove other distractions that may prevent you from focusing 100%. - Schedule Time for Social Media: If you schedule for example 30 minutes a week for social media you'll feel less tempted to go on your phone when you're working. - Spend Time on Your Phone Wisely: Decide what are beneficial activities on your phone and which  social media accounts are most inspiring - curate your feed and be intentional. - Increase Your Productivity with Time Blocking: Time block as much of your workday as possible - do not leave open space. - Brain Dump all Tasks Before Planning: Use brain dump techniques to plan and prioritize tasks for the week, batching similar tasks together for maximum efficiency. - Take Breaks to Recharge and Gain New Insight: Include breaks in your daily planning and do things outside of work that bring you joy as a reward for deep work. - Schedule a Shutdown Routine: Be strict with ending your work day at a specific time and give yourself some time to plan for the next day. Connect with Mike Cleavenger Website | Instagram

Happy Easter! Cast is back this week with an algo check, salmon and an NCAA Madness mishap (oopsie!).  Then getting into the beef of the pod, with a tasty/useful kitchen tool and method.  The sous vide.  Hope you enjoy! @moreforlesspodcast

Shiur given by Rabbi Yisroel Gottlieb on Halacha Shabbos. Shiur given in Yeshivas Ohr Reuven, Monsey NY.

Anne talks through making this easy honey soy pork tenderloin in the sous vide, but feel free to use this marinade with other cooking methods as well. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Meat: 1 pork tenderloin (about 1 lb) Marinade: Low sodium soy sauce (1/3 cup), honey (2 tbsp), black pepper (1/4 tsp), garlic (4 cloves) Searing: 1 tbsp neutral oil Single use items: Gallon ziplock, paper towels, aluminum foil  

Make a Logo on Fiverr I enjoy Sous-Vide cooking. So when Typhur was showing off this new Sous-Vide Station at CES 2024, I was pretty excited to check out the new smart appliance. Sous-Vide Smart Appliance At first glance, I saw this Sous-Vide Station that has everything for a successful cook. Of course, the most […] The post The Typhur Sous-Vide Station – A Smart Kitchen Appliance appeared first on Geekazine.

My Simple Hacks For Mass Meal Prepping And Storage 2024 Click Here for a FREE 15 min Zoom Consultation With Brad: In this podcast episode, Brad Williams from Over 40 Fitness Hacks shares his insights and strategies for grocery shopping and meal prepping, focusing on simplicity and efficiency. Brad discusses his preference for buying food in bulk from stores like Costco due to the cost savings. He emphasizes the importance of proper storage to prevent food spoilage, particularly with fruits and vegetables. Brad outlines his favorite Costco purchases, including frozen meats like chicken thighs and pork tenderloins, which he finds economical and flavorful. He advises against freezing fish unless properly vacuum sealed due to the risk of degradation in taste. For fresh fruits and vegetables, Brad recommends washing and prepping them to extend their shelf life, particularly berries, which he treats with vinegar or baking soda to remove dirt and pests. Regarding cooking and meal prepping, Brad highlights three key appliances: the air fryer, the Instant Pot, and the Sous Vide. He shares tips for using each appliance, such as dry brining frozen chicken for juiciness, cooking pork tenderloins in the Instant Pot, and utilizing the Sous Vide for precise temperature control and flavor retention in meats and fish. Additionally, Brad discusses cost-effective protein options like turkey jerky and bone broth, recommending budget-friendly alternatives available at stores like Vons, Albertsons, and Trader Joe's. He concludes by emphasizing the importance of simplicity and sharing practical tips he's discovered over the years, inviting listeners to explore these strategies for themselves. If you're interested in online personal training or being a guest on my podcast, "Over 40 Fitness Hacks," you can reach me at brad@over40fitnesshacks.com or visit my website at: www.Over40FitnessHacks.com Additionally, check out my Yelp reviews for my local business, Evolve Gym in Huntington Beach, at https://bit.ly/3GCKRzV

5 Quick Minutes with Thierry Oliva from Grill Culture - Thierry and Jarrod discuss the various food you can do on a grill plus other ways of cooking them like Sous Vide! Our show provides practical and real advice for entrepreneurs and people working in startups or tech companies. Jarrod spent more than a decade building a business from the ground up while pioneering an entirely new industry. The lessons he learned, people he met, and actions he took proved invaluable and now we want to share these stories with an audience. Starting a business can be a little bit like running a barbecue restaurant. Customers come in, order food, and appreciate the simplicity of it all. The customer's transaction was quick and easy, but the preparation for that moment was immense. We understand that anything worth having takes a ton of time and work. We love working hard, watching the tech industry, and eating great food, and our show is a platform for these interests to collide.

In a different style of show for Slow Smoked Business, Jarrod is joined by Thierry Oliva from Grill Culture. Together they go in-depth on different types of grilling, the benefits of cooking Sous Vide and a lot more! Our show provides practical and real advice for entrepreneurs and people working in startups or tech companies. Jarrod spent more than a decade building a business from the ground up while pioneering an entirely new industry. The lessons he learned, people he met, and actions he took proved invaluable and now we want to share these stories with an audience. Starting a business can be a little bit like running a barbecue restaurant. Customers come in, order food, and appreciate the simplicity of it all. The customer's transaction was quick and easy, but the preparation for that moment was immense. We understand that anything worth having takes a ton of time and work. We love working hard, watching the tech industry, and eating great food, and our show is a platform for these interests to collide.

Boneless short ribs need to be cooked low and slow to become tender. Usually that means they're well-done, but with sous vide we can hold a medium-rare temperature overnight and turn them into a steak-like meal the next day. Anne talks through the simple prep so you can enjoy this more budget friendly cut in a new way. The printable recipe is linked above, but if you're making your grocery list here's what you'll need: Day 1: Meat: Boneless short ribs Spices: Salt, Pepper, and Garlic Powder (or your favorite rub) Day 2: Searing: Butter and/or Oil (or you can sear on a grill without them)  

Chances are, if you're reading this during the holiday gift-buying season, someone special has a sous vide on his or her wish list. Let me answer the question that you're asking yourself: Is a sous vide worth the investment? A sous vide is a must-own kitchen appliance for any hunter who brings home a bird or three, or even big game.  Let's explore why you should add this culinary device to your repertoire. Not only does it ensure a perfect cook every single time, but sous vides also help kill harmful bacteria and are more forgiving than an oven or grill.

Anne talks through making perfectly cooked teriyaki chicken. Using a sous vide machine ensures it won't be overcooked, and the simple teriyaki marinade uses ingredients you probably have. The full printable recipe is linked above, but if you're making your grocery list, here's what you'll need: Meat: Chicken breasts (boneless and skinless) Inside aisles: Soy sauce, Brown sugar Spices: Garlic, Ginger

Hosted by Linda Gassenheimer   How to take the guess work out of cooking the perfect steak or other meat. Learn all about perfect results using sous vide. And Jacqueline Coleman talks port wine and some exciting new drinks. 

Tank, from Froggy 99.9, steps into the KFGO studios to talk about his love of sous vide, brats and more. See omnystudio.com/listener for privacy information.

Today on the HowToBBQRight Podcast, it's the LAST WEEK to donate to our Palmer Home fundraiser (01:28). Fantasy Football has OFFICIALLY begun (03:25)! Malcom did something he NEVER thought he would do (05:50), and this is why it's important to remove fat before sous viding (09:12). I talk about the BEST creamy horseradish sauce (15:54). Are tri-tips better sous vide or smoked (16:37)? Old Hickory pits make the best old school smoked meat flavor (18:15). These little ham biscuits are to DIE for (24:15). Buy those little French Onion dip packs at the store, and do THIS to amp them up to 100 (25:40). These Hot BBQ Wings were some of the best wings I've ever had (28:53). Malcom's ‘Tailgatorade' will keep you going all game day long (35:02). THIS is the BEST tailgate food, ever invented (40:20). How would Malcom grill at a tailgate (47:18)? Walmart now carries disposable cutting boards (53:43)! Dove Season, Labor Day and start of College Football.. ALL in one weekend (55:38)! Going to the grocery store can be an event… (1:00:45). Check out our BBQ community, future giveaways, socials, and recipes (1:03:00)!

How do we shop for things in 2023? And why do we love buying things? Adam confuses sous vide for a bidet and yet somehow doesn't get embarrassed in public. Do you get embarrassed in public? Dax explains living in NYC, while Adam debates gambling in Vegas. And tech returns with LLMs and AWS Bedrock.Want to carry on the conversation? Join us in Discord.Links:IONIQ 5Home AssistantSleep Like the DeadSous videMark SissonThe KneesovertoesguyAWS BedrockClownfishTopics discussed: (00:00) - Being muted on Twitter (00:47) - Live on Twitter (03:58) - Using Home Assistant (08:26) - How do you shop for things? (11:02) - Why do we love buying things? (13:43) - Sous vide (16:20) - Adam doesn't feel 37 (23:51) - Dealing with knee issues (26:08) - Do you get embarrassed in public? (29:38) - Living in New York (33:38) - Should Adam gamble in Vegas? (38:36) - LLM and AWS Bedrock

REDIFF - Olivier Dauvers, spécialiste de la grande distribution nous donne toutes les astuces pour conserver les aliments coûteux lorsqu'ils sont en promotion telle que la viande ou le poisson. Cet été, l'émission "Ça peut vous arriver" vous propose de retrouver chaque jour, une info conso qui a marqué la saison, sur RTL.fr et sur toutes vos plateformes préférées.

Dorene Discovers Sous Vide (7/7/23) by 96.5 WKLH

Here's a UFC cage fight where everyone roots for BOTH fighter to LOSE: Elon Musk v. Mark Zuckerberg. And they're "serious". Here's a dinner professionally prepared by a "Bathroom Chef". And it actually looks tasty. Here's my Insane FL Nephew, "Pancho Guero", who's found how you can get a professional assessment of a man's "assets"...if you're man enough to handle the brutally honest results... If you're prepared for some brutally honest stupidity, there's plenty that's being served up this week... New College Grads Need Training on How to 'Write an Email' & 'Make Appropriate Eye Contact'/Other Courses New College Grads Should Take Before Entering the Workforce; FL Man Arrested With His Pants Down After Shoplifting Vibrator & Condoms From Target; FL Imposes Quarantine Over Giant Snails. Again; LAPD Busts Drug Lab Disguised as Pizza Shop; Man Robs a Woman at Gunpoint–Then Asked Her Out; Men on TikTok Are Sleeping With Mouth Tape to Improve Their Jawlines; A Tourist Was Caught Carving His Girlfriend's Name into Rome's Colosseum; True Crime Fan? Now You Can Be a Detective Without Being a Cop First; Mormon Mom On "OnlyFans" Accidentally Airdrops Nudes to Other Parents at Football Game; Blind Guy Kicked Out of Gym After Woman Accuses Him of Staring at Her; CA Restaurant Used Fake Priest to Get Workers to Confess 'Sins'; A Janitor Destroyed Decades of Research When He Unplugged a Freezer, Because Its Beeping Was Annoying; FL cops finally dismantle ‘boobytrapped meth island' after squatters set up elaborate camp amid concerns 4-story treehouse & trampoline were luring in CHILDREN; CA Man Walks Into The Cheesecake Factory With Gunshot Wound in Leg; Woman Gets Ruler Tattoo on Arm to Measure Partners' Penis Sizes; German Artist Paints With Cow Manure; Did FedEx Pull a Ferris Bueller? Play along with "Pancho" this week & see if you can do better then he can at guessing in the "Insane Game Show" & find the answers to life's biggest questions when you hear his profound wisdom as he answers more questions from those who want to "ASK PANCHO" for some advice! "Pancho" addresses the burning questions about “Help! – My 13-y/o Daughter Just Wants To Marry Rich" & “Help! – My Wife Is The Fairy Gnome Mother Of The Town". Don't forget to download the TELEGRAM MESSENGER & join the ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠"Insane Erik Lane's Stupid World" Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ to read the actual stories used for the podcast & check out the photos & videos with them! It's FREE & available for Windows, Linux, Android, & Apple for both mobile & desktop! If this podcast doesn't push your buttons, this one will! Join Daniel Leslie for "The Button Pusher" Podcast on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Spotify⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! --- Send in a voice message: https://podcasters.spotify.com/pod/show/eriklane/message Support this podcast: https://podcasters.spotify.com/pod/show/eriklane/support

In this episode learn about the sous vide function that some Instant Pot models have and learn how you can cook a steak using that feature. Cooking a steak to it's perfect temperature is a great way to not overcook and ruin steaks you buy.

Frank and Bryan cover hot topics including "Why does San Antonio exist?" and "Who designed lighting for German soccer stadiums?" all the burning subjects of today. Be sure to rate, review and subscribe to never miss an episode. Cheers!

Well we recorded over the first film, so we had to talk about the sequel to Camp Rock. The Jo Bros are back with Demi Lovato, Alyson Stoner, Meaghan Martin, and Frankie Jonas!!! Who doesn't love Frankie?!?!?! Go watch season one of Claim to Fame before season two premiers on June 26th! It is such a great show and more people need to be watching it. You can also check out the soundtrack to the OG and the sequel on Apple Music and probably other music apps like Spotify. Remember, we can't back down, we have heart and soul, we wouldn't change a thing for our different summers, but I'd like to introduce me. Heart and Soul Cocktail (azuniatequila.com): Ingredients 2 oz Azuñia Añejo Tequila, infused with cinnamon & cloves  1 oz coffee liqueur  3 dashes orange bitters Topped with homemade whipped cream Preparation for the Cinnamon & Clove Infused Azuñia Añejo Tequila: To infuse 1 bottle of Añejo, empty into another container and add 3-4 cinnamon sticks and 6-8 whole cloves. Let sit room temperature for up to 5 days. Fine strain infused items out and serve. Also, can flash infuse with a Sous-Vide machine for 90 minutes at 120 degrees Fahrenheit. Directions Combine first 3 ingredients into mixing glass. Stir for 8-10 seconds until cold and slightly diluted (liquid should not be cloudy). Strain with Julep strainer into glass and top with whipped cream. Grate cinnamon stick over whipped cream. Drinking Game (@chiefheath99 on TikTok): Take 1 sip when... you see a guitar someone says "Final Jam", "Camp Rock", and/or "Camp Star" a song starts/ends Take 2 sips when... Mitchie and Shane are fighting somebody smiles too big you see Frankie Jonas Take 3 sips when... someone air guitars you see a boat or a body of water Chug your drink when... Shane and Mitchie kiss As always, drink responsibly and with friends. Share the podcast with others. Follow/Subscribe on your favorite streaming platform, leave me a five star review. Follow the podcast on Instagram and Twitter @Line_Drunk. Check out linedrunk.wordpress.com and for bonus content join the patreon at patreon.com/linedrunk. --- Support this podcast: https://podcasters.spotify.com/pod/show/linedrunk/support

Lucas is an Austrian born chef, living and working as a chef in Berlin, Germany. With a love for cannabis and good food, he routinely hosts infused dinners for friends, family and fellow chefs. As a Certified Ganjier, Lucas hopes that Germany will soon be one of first European countries to legalize cannabis that he might bring his knowledge and expertise out into the open. Canada's Guidance on Alcohol & Health - new recommendationsGanjier Cannabis Sommelier programLucas uses sous vide to decarb without smell and the same method to infuse Anova immersion circulatorAdd your infused butter into ice cube trays to freeze into convenient portionsFreezing into ice cube trays works well with infused treats tooWhen Lucas hosts an infused dinner he prefers to use extracts for dosing precisionHe decarbs the extract, lets cool, refrigerates to preserve terpenes and uses them right in the sauces, butters, etcPros of using a dry herb vaporizer - the Already Vaped Bud (AVB) - below are 2 of my fav PaxDynavapGenerational Perspectives - episode with my fatherSpannabis cannabis conference hosted yearly in SpainGet your copy of the Bite Me Edibles Journal on Amazon now. The winner will be chosen March 31st - ENTER HERE.Support the showFind all the links you need in one place!

Monica Lo is a content creator, author, fellow lover and maker of edibles. It was a treat to chat with her about how she became interested in edibles, why she loves sous vide, how she came to write a book on infused gummies and more. Enjoy this fun conversation!How To Do The Pot podcastThe Weed Gummies Cookbook on AmazonSous Weed websiteWhat is sous vide?Anova Immersion Circulator for sous vide cookingyou can infuse multiple oils/butters at a time via sous videput jars in the sous vide water while it is heating up to avoid jars breaking/crackingArdent FX – Monica's go-to tool for decarb (mine too!)Fan Leaf Infusions with Breeder Steve episodeButternut Squash Croquettes episode – recipe from Sous Weedtry infused mocha caramels and then baked into snickerdoodle cookies!Find Monica on Instagram @sousweedIf you haven't yet subscribed to the Edibles Enthusiast email newsletter, tap here! Find links and discount codes on helpful products and services on the Marge Recommends page!Support the showFind all the links you need in one place!

This week, Alexis gets non-technical with Amber Illig, General Partner at The Council. They talk about non-toxic ordering, CPK (Cauliflower Pizza Kitchen), forks up and knives DOWN, cute emergencies, and Bucatini (not the pasta).You can find Amber on Twitter at https://twitter.com/AmberIllig. You can find Alexis at twitter.com/yayalexisgay, instagram.com/yayalexisgay, tiktok.com/@yayalexisgay or sign up for her email list at bit.ly/hellofromalexis.Find Non-Technical at twitter.com/NonTechnicalPod, instagram.com/nontechnicalpod, or tiktok.com/@nontechnicalpod.--This episode is sponsored by Acrisure, a Fintech and global leader in Insurance, Real Estate Services, Cyber Services, Asset & Wealth Management and more. Acrisure combines human and high-tech to help businesses and people grow and protect what they worked so hard to build. And they are no stranger to growth either – increasing revenue by 100x in less than a decade and operating as the 6th largest insurance broker in the world. Sounds interesting? Go to www.acrisure.com to request a quote or find a solution.

Paul has a very important pioneering science update for the world. Matt has a popping good time playing Pickle Ball. Jacob is hip to aging like a badass. Scoop Mail with a cold case for the ages. Jock Vs. Nerd Trivia.See omnystudio.com/listener for privacy information.

In this episode of Eat My Globe, our host, Simon Majumdar, shares the history of two of his favorite kitchen tools, the Sous Vide and Cast Iron. The former is a more recent invention, while the latter has been around for thousands of years, but his kitchen could not exist without both of them. Tune in to learn about their fascinating origins. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

The gang returns for another late-night Q&A—but first, as a little warm-up, we recap Dave's visit to Pizzeria Bianco, Chris's Newport Seafood birthday experience, dinner-course deluges, and what happens when the kitchen writes Hufflepuff on the ticket. Then the questions begin. Confronted on this episode: potato antimatter, figs on a plate, gas station Jojos, curly fry engineering, the beauty of a properly poured Guinness, wedding registry advice, Kewpie mayo, booze that comes in a pleather case, Deanna Troi, and really, really good fruit. Hosts: Dave Chang and Chris Ying Guest: Jordan Bass Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

#219: Ever wonder what other ways you can use to cook meat for your baby during baby-led weaning? In this episode Iliana Cruz, an owner of a meat processing plant specializing in the sous vide cooking method is here to describe how using this method of cooking can help prepare meat with perfect texture and consistency for BLW.       Get your copy of the 100 FIRST FOODS list on Katie's free BABY-LED WEANING FOR BEGINNERS workshop: https://babyledweaning.co/workshop   Follow @babyledweanteam on IG: https://www.instagram.com/babyledweanteam/   Shownotes with all the links mentioned in this episode are here: https://blwpodcast.com/219   Learn something you liked in this episode? Would you kindly subscribe, rate and review where you're seeing this? (...it really helps other parents find this BLW info too!)