Podcasts about spatchcock

American Thanksgiving draws near, so it's time again for our annual recitation of techie stuff that we're thankful for. From tangible products on your desk, around the house, and on the road, to more abstract things like moderating your social media intake, finding alternatives to Amazon, and the ease of fixing your foolish eyewear mistakes, we find more than a few things to fill out our lists. Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, a monthly bonus episode, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

This week the generations chat about another classic Zane (Ceci's youngest Son) story. Also paper plates or real china for Thanksgiving dinner. Which generation prefers what? And this would of made the Pilgrims turn around...... Tune in and enjoy!

The Idiots help a listener with a jaded past control his future.  The fellas talk with Mike Lang again and he makes Thanksgiving into Christmas with only a grill.  Ted gives the greatest advice ever, be a river it can never go back.

Ever wondered how to make your reminders more organized? This episode kicks off with a Quick Tip from listener Joe, revealing a nifty trick to indent items in your iOS notes. Just slide an entry to the right, tap the indent area, and voilà—your list is now neatly structured! In […]

Team Awesome is the only team we ever want to be on. Also, the word of the day is "Spatchcock". Be sure to follow Team Awesome to see when their next single "Love Affair" will be released (right after the Tiki Boat diss-track).Thanks, friends!SONGS PERFORMED:Freedom CryWaitingLove AffairWe are excited to announce that Circle K has become the first official sponsor of LoCLE Grown! Please do us all a solid and download the Inner Circle App (iPhone and Google Play) today to get .25 cents per gallon off your first 5 fill ups and 5 free drinks! Learn more here: https://www.circlek.com/inner-circlePlease support LG by following to get the latest episodes, leave us a review and/or 5-star rating, and following us on Instagram!Performance mixed and mastered by Jake Conder of The Room.

I was lucky enough to be invited to stay at Oakwood Premier in Southbank, Melbourne for two nights. We stayed on the 37th floor in a glorious one bedroom apartment with a view out across the river and the city to the Richmond, Kew and even a glimpse of the Dandenongs. Everything looks different from so high up and I loved taking in the lights of the city by night and then watching the sun rise up between the buildings in the morning. The apartment was super comfortable and had we wanted to stay there and never leave, it had a fully equipped kitchen with a Nespresso machine, glasses for every occasion and even a set of measuring cups! But of course, we didn't need to cook because we were also invited to dine at Strato on the 40th floor. Culinary director Gagan Sharma and his team looked after us beautifully, taking us through the menu with Huon salmon tartare and Thomastown mini burrata to start followed by honey glazed Macedon Ranges duck breast and Spatchcock with Makhani gravy and an onion bhaji – the gravy and bhaji a nod to Gagan's roots. We finished with all three of the desserts which were stunning in their colour, texture and flavour: Yuzu Honey Ginger Semifreddo; Yuzu ganache encased in a delicate white chocolate hive, Dark Chocolate Cube with a velvety caramel centre, and green apple and sorbet. I could already tell from the menu that Gagan loves what he does and enjoys creating menus that allow local produce to shine. It was such a pleasure to talk to him the next day about why he became a chef and the pleasure he gets from cooking and feeding people.

Post Holiday Show, Sex Scenes In Movies...Do we need them? What happens in Vegas... FaceTime: Who's allowed to FaceTime?, In the news: Derek Chauvin, Teyana Taylor, New Ssxual Abuse Allegations and more..., The Missing, New Releases: Lil Wayne & 2 Chains: ColleGrove2, Busta Rhymes: Block Busta, Black Rob: Life Story 2  --- Send in a voice message: https://podcasters.spotify.com/pod/show/daownersbox/message Support this podcast: https://podcasters.spotify.com/pod/show/daownersbox/support

Ever wondered why we prefer our turkey fried rather than baked or roasted? Curious about the art of Spatchcocking that gives us the most succulent chicken? Well, sit back, relax, and let's talk about our unique Thanksgiving practices. Our holiday dinner tables may not look like your average ones, but our smoked turkey, ham, and Spatchcock chickens on the pellet grill are certain to whet your appetite!As we traverse through the holiday season, road safety becomes a paramount concern. Join us as we navigate the labyrinth of road construction, discuss how to handle impatient drivers, and stress on the importance of taking regular breaks. Let's not forget our quirky thoughts on road designs, especially the confusing street names and layouts in Mississauga, Montana, and the infamous Michigan left turn. Buckle up, it's going to be an interesting ride!Our show wouldn't be complete without a shout-out to our loyal listener, Chad. To clear the air, we're not bullies, and we're thrilled to welcome him as a guest on a future episode. Remember, we're here because of folks like you. Whether you give us five stars or just one, we appreciate your feedback. Send us your thoughts, ideas, and suggestions, and keep connecting with us. Until next time, stay safe, and have an incredible Thanksgiving!Send us your feedback or topic ideas over on our social channels!Eric Aune @mechanicalhub Andy Mickelson @mick_plumbCheck out our website: mechanical-hub.com

Spatchcocking? A Gravy Fountain? Talking Turkey with Amy ShermanThe holiday season is one of the busiest for those of us cooking in the kitchen, and we can always use a few tips and tricks. John summons Chef Amy to the mic for a little bit of TURKEY TALK, and how you can cut your energy usage this holiday season while still creating mouth-watering delicious holiday meals. Can you say spatchcocked with us? Amy also talks about a Sherman family tradition - A GRAVY FOUNTAIN!We hope you enoy this special podcast.Happy Thanksgiving.Learn more about Behind the Mitten at amyandgonzo.com.Follow John and Amy:Facebook at https://www.facebook.com/behindthemittenX (formerly Twitter) at @BehindTheMittenInstagram at @BehindTheMitten

Have you ever heard of a Spatchcock Turkey? We were laughing hard with our midday colleague Jen Toohey- especially after she told us that she is TRYING SOMETHING NEW when it comes to cooking the Turkey!!

**Although we believe Food FAQ-ers know what they're getting into when they listen in, we thought we would give you fair warning- there are a LOT of male genitalia jokes in this one. So, if you don't like to laugh at dumb stuff while you learn about spatchcock chicken, we'll see you next time! ***********************************************************************  

John Gaden AO is a national treasure. A veteran of the stage and star of the upcoming 'Mr Bailey's Minder' at the Ensemble Theatre. Appearing alongside him in that play as well as this episode of the quiz is young actor Claudia Ware. It's clear how much they enjoy each others company. They don't get every question correct, but they have fun getting there.Get your tickets to Mr Bailey's Minder here:https://www.ensemble.com.au/shows/mr-baileys-minder/Support this show http://supporter.acast.com/the-saturday-quiz. Hosted on Acast. See acast.com/privacy for more information.

Lucky is back from vacay at the cottage. Elton wraps up the yellow brick road. Broke Rockstars. Learning a new language. Do you get Menu Anxiety? And Ted Reader's making Spatchcock chicken.

Nick and Angela are overjoyed to welcome their biggest fan to DISH HQ. In 1983 a young lad from Warrington began his professional career on Piccadilly Radio in Manchester. Forty years on and Chris Evans is a legend of TV and Radio broadcasting, with the Big Breakfast, the Radio 1 Breakfast Show and TFI Friday  garnering cult status. Chris has also found time to pen some books on his incredible life and his passion, running, which he took up age 47. He now presents the Virgin Radio Breakfast show, weekday mornings from 6.30am. Chris Evans doesn't do podcasts, but agreed to appear on DISH (because he loves us) to promote CarFest which is the biggest family fundraising festival in the UK. CarFest has raised over 25 million pounds for charity in 12 years. This year's event is taking place on the August bank holiday weekend. Tickets are available at www.carfest.org Angela prepares a delicious meal of orange and herb butter spatchcock chicken with french fries for our guest of honour, who is a big fan of both, while Nick pours the Cave de Lugny Chardonnay Mâcon-Villages. Having eagerly plugged CarFest, Chris Evans does what he does best: tell stories. He shares some emotional memories of his mum's hotpot, his philosophy on drinking after years of hedonism and why Timmy Mallett is his hero. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose & Partners. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Imgur AlbumSpecial ingredients - NoneSpecial Equipment - NoneGarlic Scape Pesto - If you can't get garlic scapes, use an equivalent amount of garlic chives. Stuff the garlic greens into your blender and fill 1/4 of the bottom with olive oil. I used about 20oz of olive oil for a gallon bag of garlic scapes. Squeeze the juice of one lemon, and salt generously. Blend until smooth. You may need to tamp down the garlic to maintain contact with the blades. You may also need to add olive oil to keep everything liquid. Transfer to pint jars (widemouth are most convenient because you can spoon the pesto into the jar easily), apply lids and rings, and keep refrigerated for 3-6 months. If you water bath can your jars, you may get a dulling of the green color. Check your canning guides for that to make sure you can safely can an oil based pesto or if you need to use a pressure canner. Board Sauce - On your cutting board, arrange fresh herbs, salt, pepper, and a light drizzle of oil. When your protein is done, transfer to the board on top of the herb bed. Allow the meat to rest for 10 minutes. Remove the meat to a serving platter and coarsely chop the wilted herbs left on the board. Easy breezy. Spatchcock Chicken - Using kitchen shears, cut along both sides of the backbone of the chicken. This will allow you to open the carcass of the bird like a book and all of the parts of the chicken will be facing “up.” This allows the whole chicken to be grilled in much less time than a whole, intact bird. Salt both sides heavily and flip often to avoid burning the skin. Cook to an internal temperature of at least 165ºF, but I like to go well-beyond that so the connective tissue starts to break down. My chickens were at just about 200ºF when I took them off the grill.

Welcome to EP58 of RATED E FOR ERIKA. Joined by Diane, aka THE gut nutritionalist who wants you to feel sexy and healthy so you can feel confident in your gut AND your butt IYKWIM. After years of feeling like shit, Diane went back to school to study gut health and nutrition and now helps client's get to the root of their health frustrations (without all the toxic/ viral gut health BS). We talk all things digestion, pooping patterns, and navigating a health routine that best serves YOU. FIND HER HERE INSTAGRAM TIKTOK:  @dianeteall SNAG her root reset course HERE.  Use code ERIKA69 for $69 off! xx 

On the show this week we are joined by Sam at Icon Trading Cards to talk all about his new release in the growing list of talent for his auto line, Lloydy unveils the winner of the Valentines day filthy card, we break down our Top 5 cards of 2003 and much more

Episode 053 kicks off a series about smoking a whole chicken! Taryn Solie (Hot Pan Kitchen) will be going over how to smoke a whole chicken from start to finish, including what to do with the leftovers. This first episode in the series is about how to spatchcock a chicken, which means to remove the backbone and get it to lie flat. Listen in to hear why you'd want to do this in the first place, plus lots of helpful tips! Full Show Notes: https://www.hotpankitchen.com/053-spatchcocking-a-chicken/

Recorded live at the Fortune Theatre on Sunday 20th November 2022.  Tis' that peculiar time between Christmas and New Year when we might find ourselves overindulging and spending a lot of time in the kitchen. Therefore, Susie and Gyles are here to make you feel that little bit more informed about the methods of cooking that have come to create that mince pie you might be eating whilst you get your Purple fix this week.  We'll discover what stews, steamed baths and typhoid have in common, why getting the wrong end of the stick is mucky business and why receiving a roasting when you fail to complete your roster of duties is more appropriate than you think. Susie and Gyles challenge the audience to teach them how to poach an egg and they discover -  thanks to audience member and Purple Person, Professor Hansen - why the loser gets a wooden spoon.    We love hearing from you, find us @SomethingRhymes on Twitter and Facebook, @SomethingRhymesWith on Instagram or you can email us here: purple@somethinelse.com If you've ever thought ‘There must be a word for that?', then now is your chance to ask Susie and Gyles! To celebrate the 200th Episode of Something Rhymes with Purple, Susie and Gyles are challenging the Purple People to submit the linguistic gaps they want filling. Please email purple@somethinelse.com with the subject line, ‘Is there a word for?' Please submit entries by the 31st December. Go to https://redbubbleus.sjv.io/c/3717640/993952/11754 and use code RBC-PURPLE for 20% off at Redbubble.  We currently have 20% off at the SRwP official merchandise store, just head to: https://kontraband.shop/collections/something-rhymes-with-purple Want even more purple, people? Join the Purple Plus Club by clicking the banner in Apple podcasts or head to purpleplusclub.com to listen on other platforms' Don't forget that you can join us in person at our upcoming tour, tap the link to find tickets: www.somethingrhymeswithpurple.com  Enjoy Susie's Trio for the week:  Ferntickle: a freckle (15th century: A freckle on the skin, resembling the seed of fern') Bodkin: a small dagger. Mentioned in Chaucer's, ‘The Reeve's Tale' Kickshaw: an elaborate but disappointing meal, from the French ‘quelque chose'. Gyles reads ‘Don't Worry if Your Job Is Small' by Anonymous Don't worry if your job is small, And your rewards are few. Remember that the mighty oak, Was once a nut like you. A Somethin' Else & Sony Music Entertainment production.   Find more great podcasts from Sony Music Entertainment at sonymusic.com/podcasts     To bring your brand to life in this podcast, email podcastadsales@sonymusic.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Two amigos are joined by the ACPs 'fourth Beatle', as this Tom Curry joins the gang to talk about the collections of the ACP gang. From comic books old, to new purchases the chat goes far and wide. And not only that there's a play-along comics quiz about vintage Girls Comics! Don't miss out! Great stuff to check out this week - Tom Curry, Spider Man vs Superman, Avengers, Marmaduke, Lost Dogs, London Comic Mart, G.I. Joe Annual #2, Power Man and Iron Fist, Rio, Oxfam Book Shop - Bristol, John Sable: Freelance, Barbaric, The Hands of Shang Chi, Ducks, Kate Beaton, Cult Comics, Jason Aarons, Ghost Rider, Akira, Jack Kirbys Challengers of the Unknown, B:Mecha, Ass Teroid Belters, Spatchcock, Gavin Mitchell Click here to buy comics from the creators of the Awesome Comics Podcast! Let us know what you think! Email: awesomecomicspod@gmail.com  Join the discussion today at our facebook group Awesome Comics Talk Check out the folks who sponsor this lil show - the mighty folks at Comichaus! If you love our Intro/Outro music, then check out the brilliant Chad Fifer and more of his musical badassery at www.chadfifer.bandcamp.com  

It's a new episode of Madge Unmuted Podcast with guest Scott Spezzano. We discuss that time my date surprised me with a trip to a sex club. And do you like your meals dead or alive? Chickens and turkeys... this ain't no petting zoo.PLEASE SUBSCRIBE TO MY CHANNEL WHILE YOU'RE HERE! :-)* Patreon: https://www.patreon.com/madgemadigan* My Website: https://madgemadigan.com/ * Audio podcast: https://www.spreaker.com/show/madge-unmuted* Facebook: https://www.facebook.com/MadgeUnmuted * Instagram: https://www.instagram.com/madgemadigan * TikTok: https://www.tiktok.com/@madgemadigan

The Power Trip Morning Show turns 21 and Mark Parrish and Marney Gellner join Chris Hawkey, Cory Cove and Paul "Meatsauce" Lambert LIVE in studio to celebrate! Plus, Vikings WR Adam Thielen calls in to talk about the Thanksgiving victory over the Patriots!

The Power Trip Morning Show turns 21 and Mark Parrish and Marney Gellner join Chris Hawkey, Cory Cove and Paul "Meatsauce" Lambert LIVE in studio to celebrate! Plus, Vikings WR Adam Thielen calls in to talk about the Thanksgiving victory over the Patriots!

00:00 – 24:52 – Last show before Thanksgiving, loaded sports slate through the break, NFL doesn't flex out of Colts-Cowboys, could the Cowboys have Odell Beckham Jr. by then?, latest CFP poll is bad news for Jake's Clemson Tigers, would Lincoln Riley be an intriguing NFL head coaching candidate, Pacers-T-Wolves tonight 24:53 – 29:40 – Morning Checkdown 29:41 – 42:17 – Planes, Trains & Automobiles, Jim Irsay likes an interesting tweet about Chris Ballard, could Ballard stay around for longer than anyone expects 42:18 – 1:11:11 – ESPN Colts reporter Stephen Holder on his favorite Thanksgiving dish, Colts issues, how much spotlight is on Chris Ballard, offensive line issues, draft picks, Bobby Okereke, the absence of Shaq Leonard, the void at tight end, Nick Sirianni's relationship with Frank Reich, the backlash of the Saturday hiring, “Ya Need Ngakoue”, Morning Checkdown 1:11:12 – 1:30:41 – Pacers sideline reporter Jeremiah Johnson on his outfit for tonight's Thanksgiving eve Pacers game, the upcoming 7-game road trip, last night's Season of Giving dinner event, Tyrese Haliburton, Pacers-Timberwolves tonight, Rudy Gobert/Myles Turner rivalry, Andrew Nemhard, veterans buying in to the rebuild 1:30:42 – 1:59:46 – Colts announcer Matt Taylor on why turkey isn't in his upper quartile of meats, Colts-Eagles thoughts, what is the Colts defense missing, the gap at tight end, the turkey debate, Colts wearing throwback jerseys, Morning Checkdown 1:59:47 – 2:08:46 – Spatchcock, POP QUIZ 2:08:47 – 2:16:16 – A busy sports week ahead, Thanksgiving plansSee omnystudio.com/listener for privacy information.

It's Thanksgiving Eve and that brings a ton of questions to the table about the first Thanksgiving. Why don't we eat more lobster on Thanksgiving? The Pilgrims did! Domonique Foxworth said something that Chewy thinks is crazy. Adam Schefter joins the show to talk Thanksgiving and NFL!

Childhood friend Kolby joins us for a discussion on life, ways to cook turkey, brand cults, lighting our hometown on fire, repossessing cars, intermittent fasting incorrectly, racing a minivan in a supercharged Honda Fit, muskrats, mental health, how to be nice to people, and that time we were airborn in a car together.

Garage door updates; the information and cyber war in Ukraine; academics in the press; the ethical implications of AI art; and Marcus discusses his turkey optionsAsk a question or leave a comment for a future podcast episode at https://www.speakpipe.com/cheaptalkFurther ReadingOn Thanksgiving menus:“2022: Kenji on T-Day.” 2022. Special Sauce Podcast. https://www.thespecialsaucepodcast.com/podcast/special-sauce-2022-kenji-on-t-day/ (Quick summary of Kenji's tips: - add soy sauce to your gravy, - use a small turkey, - spatchcock the turkey, - dry-brine the turkey or cover with mayo)Sunny Lee. 2020. “Celebrate the Sides With a Korean-American Banchan Thanksgiving.” Serious Eats. https://www.seriouseats.com/korean-american-thanksgiving-menuJ. Kenji Lopez-Alt. 2020. “Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe.” Serious Eats. https://www.seriouseats.com/butterfiled-roast-turkey-with-gravy-recipe“Those Are Not Their Actual Faces.” Nov 21 2022. Cheap Talk Podcast. http://www.jkaplow.net/cheaptalk/2021/11/21/those-are-not-their-actual-facesOn Ukraine:“Matt Tait on Cybersecurity in Ukraine.” 2022. The Lawfare Podcast. https://www.lawfareblog.com/lawfare-podcast-matt-tait-cybersecurity-ukraineMstyslav Chernov. 2022. “20 Days in Mariupol: The team that documented city's agony.” Associated Press. https://apnews.com/article/russia-ukraine-europe-edf7240a9d990e7e3e32f82ca351dedeOn the Xi/Biden meeting (featuring an interview with Marcus Holmes at about 7:30):“US and China Meetings.” 14 Nov. 2022. BBC Newshour. https://www.bbc.co.uk/sounds/play/w172yfc9phms8w4John Mearsheimer's interview with Isaac Chotinier:Isaac Chotinier. Nov 17 2022. “John Mearsheimer on Putin's Ambitions After Nine Months of War.” New Yorker. https://www.newyorker.com/news/q-and-a/john-mearsheimer-on-putins-ambitions-after-nine-months-of-war

Pamcakes' Famous Mashed Potatoes Mikey Sauvage's Stuffed Mushrooms Jeff's Dry Brine Method Visit Recoveringbro.com today and use code RECOVERINGMAURO for a 15% discount at check out. Recovering Bro: showing the world a better way to feel way better with self-aware self-care products that help you feel way better from morning till night. Recovering Bro, Be better. Feel better. Listen to all of Jeff's original, face-melting tunes! AND you can also listen to all of Jeff's Tunes on SOUNDCLOUD  Subscribe to our YOUTUBE CHANNEL! Have Questions? Send yours to askjeff@comeonover.com! 

What are you supposed to do with Turkey days in advance of cooking it for the big meal? We learn a new cooking phrase. How are you feeling about the Packers chances against the Titans on Thursday night? How often does Chewy actually listen? We know the answer, but it's asked anyways. Where does everyone stand in these week's Power Rankings? We've gotta figure out the polls.

On Thanksgiving, more than 46 million turkeys will be the centerpiece of American holiday tables. And, as usual, home cooks across the country will have questions and concerns about how to best prepare the big bird. For 41 years the Butterball team of experts has been fielding more than 100,000 calls during the holiday season on the Turkey Talk-Line. Bill Nolan, the Talk-Line Supervisor, shares the story.Photo Courtesy of Butterball.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

The boys discuss some of their preferred meats, and Matt has some life advice...See omnystudio.com/listener for privacy information.

Episode 045 kicks off a series all about turkey! Taryn Solie (Hot Pan Kitchen) will be going over how to smoke a turkey start to finish, including what to do with the leftovers. This first episode in the series is about how to spatchcock a turkey, which means to remove the backbone and get it to lie flat. Listen in to hear why you'd want to spatchock a turkey, plus lots of helpful tips! Full Show Notes: https://www.hotpankitchen.com/episode-045-spatchcocking-a-turkey/

Is Kayla just using this term to be dirty on the radio or does this really change the game of cooking a turkey?!

It's been a fun week here in nashville! I've got a new song coming out on October 14th. So much exciting stuff plus a little song called Denver Ditty. Have a great week.

Busch Lite Billy goes over a spatchcock chicken recipe. This episode actually reveals where the term spatchcock came from. Any comments email us at whistlemissionpodcast@gmail.com and thanks for listening!!! --- Support this podcast: https://anchor.fm/jim-miller00/support

Janets 5 and Dine 7-29-22 Spatchcock Chicken

What animals disappoint you? Sharing some cooking tips?What even is a TED Talk?All this and, regrettably, more!============================This show will always be available for free, but super fans are encouraged to support The Conversation Hat via Patreon. You'll be able to access a special, patron-only mini-episode every month and a members-only Discord channel:www.patreon.com/conversationhatGet your very own Conversation Hat tees, mugs and more from TeePublic:www.teepublic.com/stores/conversation-hatOther ways to support without giving us money:Tell a friend about the show!Sign-up to our mailing list: eepurl.com/bNX8A1Find us on Twitter and Facebook then like, follow, re-Tweet and all of that.Find the podcast on YouTube and watch all our videos: www.youtube.com/channel/UCmizp2EVgjJhLn0W2gispXg============================The Conversation Hat is hosted by Ben Pierson and Liam TaylorEdited by Laura ElmerMusic by Liam TaylorLogo by Cheyenne BettsThe Conversation Hat is brought to you by Odd Creative. See acast.com/privacy for privacy and opt-out information.

Its a bumper show this week as not only did Tony sit down to talk with Steven Appleby (Dragman) about their work, but week Dan and Vince get together to talk about heroes, villains, and ponder some worrying villain-worship from the safety of their soap boxes. Plus of course some amazing comics and Kickstarters to check out. Great stuff to check out this week - Steven Appleby, Dragman, Skrawl #2, Spatchcock, Wild River Comics, Voodoo Cowboy, Matt Garvey, Discarded Paper, Cliff Cumber, Daughters of Albion Click here to buy comics from the creators of the Awesome Comics Podcast! Let us know what you think! Email: awesomecomicspod@gmail.com  Join the discussion today at our facebook group Awesome Comics Talk Check out the folks who sponsor this lil show - the mighty folks at Comichaus! If you love our Intro/Outro music, then check out the brilliant Chad Fifer and more of his musical badassery at www.chadfifer.bandcamp.com

Grilling up Spatchcock Chicken!!

In the final part of our Builders series, we all gather around for a fireside chat with #MedEd all-stars Dr. Erqi Pollom and Dr. Jenna Kahn (@JennaMKahn). The Accelerators (Drs. Anna Laucis, Matt Spraker, and Simul Parikh) interview the founders of ROVER, the Radiation Oncology Virtual Education Rotation. Dr. Pollom is an Assistant Professor of Radiation Oncology (and Neurosurgery) at Stanford University and Dr. Kahn is Assistant Professor of Radiation Medicine at Oregon Health and Science University. We start by discussing how they launched their innovative distance learning program for radiation oncology trainees; special shout out to their initial resident web masters Utkarsh Shukla, MD and Ryan Hutten, MD! Later we discuss where ROVER might fit in residency education curriculums, the "flipped classroom" (h/t to @HoldDownTheFord), and upcoming ROVER sessions. Simul shares his love for hosting medical students and considers starting a residency (just kidding).Here are some other things we talked about on the show:13 things you didn't know about Costco's Pumpkin PieSimul's amazing Thanksgiving turkeySerious Eats: How to Spatchcock a Turkey (YouTube)See the entire ROVER support teamASTRO's Peer-to-Peer Match ProgramChartrounds.org

Intro: "The Recipe" by Kendrick Lamar feat. Dr. Dre - https://music.apple.com/us/album/the-recipe-feat-dr-dre-bonus-track/1440818890?i=1440819191 This week the boys discuss this past Thanksgiving Holiday, Concert Etiquette, & Music Labels. What are your concert pet peeves. This week's bulletins: Will: "No Jumper" - https://www.youtube.com/c/NoJumper Nick: "Dexter" - https://www.showtime.com/series/323 Tev: "Pokemon: Shining Pearl" - https://diamondpearl.pokemon.com/en-us/ Make sure to follow up on the socials to stay notified of all new episodes & other news! Instagram: @OuttaPocketDocket Twitter: @PocketDocketPod Email: OuttaPocketDocket@gmail.com OPD Discord: https://discord.gg/uEsPmmEes6 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/outtapocketdocket/message

Come one! Come all, to another episode of Brothers in Arms Podcast! Tonight, we try to determine why Greg is on his belly, “everyone loves a good hair tie,” Greg is on leave “Having a Good Time!” no cough button, blurred but for what purpose?, Alex has an empty office, pickling a turkey, Spatchcock (look it up), shinies for days, “I'm judging,” Alex finding exploits, Patrick and the season or perpetual tiredness, our flash question and a round of Dad jokes. We can't make this stuff up, folks! All for you on this week's episode of Brothers in Arms!   Where you can reach us: Twitter: @YourBIAPodcast Gmail: yourbrothersinarmspodcast@gmail.com Twitch: Twitch.tv/brothersinarmspodcast (Every Sunday @ 9:00-ish PM EST) Website: https://brothersinarms.podbean.com

This week, hosts Tom Zalatnai (@tomzalatnai) and Teffer Adjemian (@tefferbear) talk turkey! We get into the history of turkey as a food item, how to tell a turkey's sex by looking at its poop, and tips for cooking a turkey that DON'T take a million hours and leave you with super dry meat! Seriously! Don't roast a whole turkey! Spatchcock it! Or deep fry it! Or butcher the entire thing into a bunch of smaller pieces! What's the difference between white meat and dark meat? Would Foghorn Leghorn taste good? What do Nicolas Cage and Turkey have in common? You can follow this show on social media @NoBadFoodPod! Check out The Depot! www.depotmtl.org Watch the ChefSteps video on breaking down your turkey! https://www.youtube.com/watch?v=TOmyuvkBftE This episode is brought to you in part by Whisky Lane! www.whiskylane.ca SUPPORT THE SHOW! patreon.com/nobadfoodpod MERCH! https://www.teepublic.com/stores/up-for-discusssion?ref_id=2539 Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.upfordnetwork.com Want to send us fan mail? Upford Network ℅ Tom Zalatnai PO Box 22585 Monkland PO Montreal, Quebec H4A 3T4 Canada

Episode 96 - It is almost time for us to get out our stretchy pants after talking about the sisterhood of the travelling pantaloons. This week we once again find ourselves fighting any Christmas urges but we do talk about the 20 anniversary of the XBOX. I really feel old at this point. Chris continues to be R rated with us trying to sell some of Sara crunchies to pay for some upgrades on his computer. Last but not least, Chris gets censored by the PR police, I mean you really never know what this guy is going to say. Too hot for the airwaves. All of that and more in this jammed packed pre-Holiday episode. All of this and more, come take a listen and chill with us. Follow me @ Anchor.FM|IG - Hanshinagi|Twitter - nagata21519|Email - hanshinagi@gmail.com Chris Bryant Follow Chris @ Anchor.FM|XBOX- Slevin Kalevra|Twitter - IGotPaid Sarah Hamilton Follow Sara @ https://t.co/usoxmK0JQX?amp=1| Twitter- Romancing the Story --- Send in a voice message: https://anchor.fm/themanestreampodcast/message Support this podcast: https://anchor.fm/themanestreampodcast/support

Love it or hate it, the centerpiece of any Thanksgiving spread is the turkey! On this episode of Cooking Up a Storm, we turn to a rising star of the culinary world, chef and writer Sohla El-Waylly, to offer her tips and tricks for making the crispiest and juiciest bird possible. She'll share her turkey recipe, the aptly-named: Crisp & Juicy Herb Roasted Turkey, along with her recipe for a fresh take on gravy: Honey-Thyme Gravy.  Both are sure to make this year's holiday extra savory. Crisp & Juicy Herb Roasted Turkey Serves 8 to 101/3-1/4 cup kosher salt3 tablespoons granulated sugar2 teaspoons MSG (optional)thyme, sage and rosemary sprigs1 (12- to 14-pound) whole turkey6 tablespoons melted ghee or neutral oil (such as sunflower or canola)In a medium bowl, whisk together the salt, sugar and MSG (if using). Set a wire rack into a sheet tray. Line the rack with enough herb sprigs to cover.Remove the neck and giblets from the turkey cavity and reserve for gravy. Place the turkey, breast-side down, on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it (reserve the backbone for gravy). Flip over the turkey and press firmly onto the breast until it flattens and you hear the breastbone crack.Using paper towels, pat the turkey and cutting board dry. Evenly sprinkle the salt mixture all over the turkey, taking care to get into the wing and leg joints. You want to be sure to use all of the salt mixture — if some falls off, scoop it up and pat it on.Place the turkey, skin-side up, onto the prepared sheet tray. Chill turkey, uncovered, for at least 24 hours and preferably 48 hours.Remove from refrigerator and let sit at room temperature for 2 to 3 hours. Heat oven to 425 F. Brush or rub turkey evenly with melted ghee or oil.Place the turkey into the oven and pour 1½ cups water into the sheet tray.Roast turkey, rotating occasionally, until the skin is deep golden-brown, an instant-read thermometer inserted into the deepest part of the breast registers at least 150 F and the thighs register at least 165 F, about 90 minutes (if the skin is getting dark too quickly, reduce the heat to 375 F). Allow turkey to rest, uncovered, for at least 20 minutes before carving.Honey-Thyme GravyMakes about 1 quartWith a paper towel, pat giblets dry (if using). Cut giblets into 1/2-inch pieces.In a medium saucepan or Dutch oven, heat ghee or oil over medium heat until shimmering. Add giblets, season lightly with salt and cook undisturbed until browned on one side, about 2 minutes. Toss and cook until opaque, about 1 minute. Remove from heat. Using a slotted spoon, transfer giblets to a plate and refrigerate, leaving the fat behind.Return the pan to medium heat. Add the neck, backbone, carrots and onion, and cook, stirring occasionally, until everything is lightly browned, about 10 minutes. Add the celery, thyme sprigs, peppercorns and broth, and bring to a simmer over high heat. Use a ladle to skim off any foamy scum that floats to the surface. Reduce heat to maintain a gentle simmer and cook, partially covered, until everything is tender, about 45 minutes.Strain through a fine-mesh sieve and discard the solids. You should have at least 1 quart of broth (top off with water if needed). The broth and giblets can be prepared 3 days in advance.In a medium saucepan or Dutch oven, melt butter until foamy. Add flour and cook, stirring constantly, until blonde and smells nutty, about 2 minutes. Whisk in the broth in a slow and steady stream until incorporated. Simmer, whisking occasionally, until thickened and no raw flour taste remains, about 5 minutes (the gravy can be made up to this point up to 3 days in advance).Stir in honey, chopped thyme leaves, ground pepper and cooked giblets. Taste and add more salt, pepper and honey as needed.Recipes by Sohla El-WayllyFor this recipe and more, go to: https://www.today.com/podcasts/cooking-up-a-storm.

Spatchcock, Jumper Jenga-Un-zipped, Big feet, How to make your Conker hard!

We go long and deep into the weeds on this one. The boys have a mystical Spatchcock Experience!

On today’s episode of the HowtoBBQRight Podcast, I talk about getting a chance to hang out with Malcom for an awesome cause (00:57). We then discuss all things about the Grand Opening (04:58), and our plans for holding a yearly Malcom Fest (05:36). Malcom talks about last week’s podcast with Stalekracker and Chad from Traeger (07:18), and how Kracker treated his fans at the Grand Opening (10:19). We talk about why we brought our guests to the most delicious restaurant in town (13:00), and how Malcom funneled Miller Lite (15:17). I explain the spread Traeger laid out at the Grand Opening (16:45), and what Malcom and the crew cooked for it (17:50). I ask Malcom about his plans for a challenge for our Carolina Reaper Jerky (24:56). We talk about the tabletop pellet grill that Traeger gave us (31:06), and he tells me about the Spatchcock chicken recipe Chad cooked for Malcom (35:05). I ask Malcom if Wagyu is worth the money (40:59). He talks about a delicious Jerk recipe he made off-video (44:08). We discuss Malcom’s first class we are holding in the near future (47:03), and how he will be throwing down on Swine Life BBQ (48:50). Malcom talks about hunting some turkey (49:07). He then goes on to talk about shooting some new “lucious” TikToks (52:10), and what we will be releasing for his Easter recipes (53:37).

After an illness Josh developed three issues. Show notes for people who are Bold with Insulin Add your voice to the T1DExchange > Get an FREE Omnipod Demo today  > Gvoke Glucagon the only Pre-Mixed glucagon  > Learn about Touched By Type 1 > CONTOUR NEXT ONE smart meter and CONTOUR DIABETES app > Find out more about the Dexcom CGM erikaforsyth.com A full list of our sponsors  How to listen, disclaimer and more Apple Podcasts> Subscribe to the podcast today! The podcast is available on Spotify, Google Play, iHeartRadioRadio Public, Amazon Music and all Android devices The show is now available as an Alexa skill. My type 1 diabetes parenting blog Arden's Day Listen to the Juicebox Podcast online Read my award winning memoir: Life Is Short, Laundry Is Eternal: Confessions of a Stay-At-Home Dad The Juicebox Podcast is a free show, but if you'd like to support the podcast directly, you can make a gift here. Thank you! Follow Scott on Social Media @ArdensDay @JuiceboxPodcast Disclaimer - Nothing you hear on the Juicebox Podcast or read on Arden's Day is intended as medical advice. You should always consult a physician before making changes to your health plan.  If the podcast has helped you to live better with type 1 please tell someone else how to find the show and consider leaving a rating and review on iTunes. Thank you! Arden's Day and The Juicebox Podcast are not charitable organizations.

Deb and Barry join us to talk about their ordeal in Texas. We also talk about Monsteress, Snow Snails, Crazy Ex-Girlfriend, Mythica, Board Game Arena, the ALL NEW Wizard of Oz, Face/Off 2, the ALL NEW Running Man, the ALL NEW True Lies, DC Comics revisits old movies, Bad Robot goes game, the Disneyland Extended Universe and Red Light/Green Light featuring: Deathless, The Final Girls Support Group, the Tina Powers Hour, The Poppy War, and Twisted Metal. So boil your water, it's time for a Geek Shock!

Will technical and/or intestinal problems get in the way of our intrepid trio? Mostly no! The gentlemen learn some startling news about a storied Chicago institution, discover the hidden, twisted meaning within a classic rock anthem, and get some darn culture in this darn show for the first darn time with a high-class Earotica.

This is a special episode from the "Secret Podcast" we release every other Tuesday as part of our newsletter, Crackers and Grape+ We're making this "Secret Podcast" available so you know what you're missing by not subscribing, but also because it's awesome. Jacob Smith is a contributor to Mockingbird Ministries and is the rector of Calvary-St. George's Episcopal Church in New York City.

This week Andrea & Lisa talk turkey (for the last time this season, promise!) and how it went. Tune in for Andrea's turkey 2 ways and hear plans for our final holidays of the year. 

Sorry it took me a couple of extra days to get this posted. I got called in to work before it was done rendering. But I got back home and after about 8 hours of sleep I found time to get it uploaded . Just in time for your Thanksgiving morning enjoyment. Have a safe Thanksgiving if you are here in the US and safe ride home if you braved going out during the "pandemic". We played 3 songs. "Bitch, Imma Turkey" "Nacncy" "Dear Mother" Time stamps: 0:28 Spatchcock discussion 51:48 start of turkey release skit 2:32:00 Giving our thanks --- Send in a voice message: https://anchor.fm/landp/message

This week on The BibRave Podcast, Tim and Jess welcome back OG co-host, Julia Montag! This one is all about the upcoming Thanksgiving holiday, and there are some great takeaways for you (if you care about food, that is…). This week's episode is brought to you by AfterShokz and they've got some BIG (but also mini

Thanksgiving is right around the corner so we brought in an expert to help you cook the perfect turkey, Chef Dave Heide will teach your how to properly spatchcock a turkey See omnystudio.com/listener for privacy information.

Who is ready for Thanksgiving? Do you wait until the last minute or do you plan ahead? In this episode, I offer some strategy in the weeks leading up to Turkey Day. Lots of tips and pointers that you should definitely take note of. Put aside the politics and the hot button conversations, and have a nice holiday and end 2020 on a positive note. Also, I was able to use the fun word “spatchcock” which was awesome! Following the crumbs in the chaos is a full time job. As a busy mom of three, a wife to a traveling hubby, and keeping it weird in Austin, Texas, it's safe to say that my life is never boring. In addition to running my coaching business as C'N'C's CEO, I'm a certified coach for a premier virtual fitness and nutrition program helping others feel better while sustaining a healthy lifestyle. My mom and dad are thrilled that I'm putting my Exercise Science degree to good use.  Along with my experience training pro athletes, S.W.A.T. members, and a high school football team, I gained 10+ years experience as the Director of Marketing building multiple court reporting companies. Lastly, I am a published writer, Content Coordinator, and Account Executive for a publication by Best Version Media. They even gave me a monthly “How to” column where I teach others how to be more self-sufficient with common household tasks. Every woman should know how their home functions and what to do if something malfunctions, man or no man. With my husband on the road, searching “How To” on the internet has transformed me into a “Mommy MacGyver”. “I don't know how you have the time.” “You're like a Supermom!” These are common things that people say, but the truth is that life hasn't always been easy or pretty. Even with the bumps, I always try to find the humor in everything because laughter is good for the soul and you should never take life too seriously….where's the fun in that? http://www.chaosncookies.com/ (www.chaosncookies.com) https://www.instagram.com/heathersteinker (https://www.instagram.com/heathersteinker) https://www.facebook.com/heathersteinker (https://www.facebook.com/heathersteinker) https://linktr.ee/hsteinker (https://linktr.ee/hsteinker) Thanks for listening! Thanks so much for listening to our podcast! If you enjoyed this episode and think that others could benefit from listening, please share it using the social media buttons on this page. Do you have some feedback or questions about this episode? Leave a comment in the section below! Subscribe to the podcast If you would like to get automatic updates of new podcast episodes, you can subscribe to the podcast on Apple Podcasts or Stitcher. You can also subscribe in your favorite podcast app. Leave us an Apple Podcasts review Ratings and reviews from our listeners are extremely valuable to us and greatly appreciated. They help our podcast rank higher on Apple Podcasts, which exposes our show to more awesome listeners like you. If you have a minute, please leave an honest review on Apple Podcasts.  

MONDAY - Topical storm. You know it is serious when there is a line at the liquor store. Russ's first RV experience. Cooking on the BGE. Spatchcock a turkey? The outcome of the election. Pant suits and dogs. SNL. Dave Chappelle in a rare space. RRR - Shell Oil. Alex Trebek passes. Is it okay to reference a woman as handsome? Steven Kramer. Rock And Roll HOF. Monster Sports - College football, NFL, Orlando city. Florida dumb dumbs. K.O.D. - listening to conversations. The chicken sandwich.

This week on On Call we're with Jamie Bussin, of The Tonic Talk Show, to discuss Best Clinical Health Care Practices in the New Normal. We specifically discuss: Best Clinical Health Care Practices What is the ‘new normal’? Protocols for medical clinics Planning for the future: digital presence Implementing what has been learned Protecting the staff The collective greater good What will the best practices look like going forward? Coordinating the technology Host Gifts for Cottage or Backyard Get-Togethers The job of home or cottage entertaining “What can I bring?” Taking care of the cocktail hour Bringing a board Spatchcock chicken Spice rubs Salad Mindfulness and Loneliness Loneliness is an epidemic Can people be lonely when they’re around other people? Loneliness vs. social isolation The neuroscience of loneliness The perception of threat Losing the ability to engage How do we know if we’re lonely? Reengaging via mindfulness Monitoring your environment Accepting your experience in the moment Being present in social situations Sports Injury Triage Injuries connected to doing new activities Twisted ankles Back pain Tennis elbow/Golfer’s elbow Yoga wrist

This episode I am joined by bookseller and writer Michael Earp. Michael Earp is the editor of Kindred: 12 Queer #LoveOzYA Stories and contributor to Underdog: #LoveOzYA Short Stories. He has a teaching degree and a Masters in children's literature and has worked between bookselling and publishing for over seventeen years as a children's literature specialist. His writing has also appeared in The Victorian Writer and Aurealis. We chat about recommending books, writing for young adults and of course, we pair some great reads with delicious things! The pairings: The End of the World is Bigger Than Love by Davina Bell Identical twin sisters Summer and Winter live alone on a remote island, sheltered from a destroyed world. They survive on rations stockpiled by their father and spend their days deep in their mother's collection of classic literature—until a mysterious stranger upends their carefully constructed reality. At first, Edward is a welcome distraction. But who is he really, and why has he come? As love blooms and the world stops spinning, the secrets of the girls' past begin to unravel and escape is the only option. Michael asked his YA bookclub what they would pair with this book, but he didn't like their answer and went with Scones with Peach Jam as he says of this book 'It's incredible how much can pivot on a scone ...' Pet by Akwaeke Emezo There are no more monsters anymore, or so the children in the city of Lucille are taught. With doting parents and a best friend named Redemption, Jam has grown up with this lesson all her life. But when she meets Pet, a creature made of horns and colours and claws, who emerges from one of her mother's paintings and a drop of Jam's blood, she must reconsider what she's been told. Pet has come to hunt a monster, and the shadow of something grim lurks in Redemption's house. Jam must fight not only to protect her best friend, but also to uncover the truth, and the answer to the question — How do you save the world from monsters if no one will admit they exist? A fabulous recipe made in the book is Spatchcock chicken baked in duck fat with sourdough bread and Michael really started thinking about the sour in sourdough! We Ride Upon Sticks by Quan Barry The 1989 Danvers Falcons are on an unaccountable winning streak. Helmed by good-girl captain Abby Putnam (a descendant of the infamous Salem accuser Ann Putnam) and her co-captain Jen Fiorenza, whose bleached blond "Claw" sees and knows all, the DHS Falcons prove to be as wily and original as their North of Boston ancestors, flaunting society's stale notions of femininity in order to find their glorious true selves through the crucible of team sport. There is a scene where one of the players, Abby, is eating a raw beetroot on a bus as the girls all talk about sex, her lips are getting stained this blood red and with the witchiness and Halloween references in this I did think about pairing it with a Blood Beetroot Cocktail - which is beetroot lemonade, Aperol and Prosecco but regardless of whatever drink you have I think you'd want to be eating a pizza, your favourite pizza whatever that might be, as long as it's not too fancy but is oily and cheesy and tasty, it's what the team would want you to do so that's what I will pair with this book: A Blood Beetroot Cocktail and your favourite pizza!

Zach, Eden, Wos, Sarah and Mayes have a house party while Dad Jade is out on the Cape.

A hearty good day to you, fellow examiners of English, and welcome to another installment of An Assemblage of Grandiose and Bombastic Grandiloquents. Today’s episode is for the chefs out there, particularly those who like to prepare a traditional meal, but with a bit of a twist. Today’s word is: spatchcock.If you happen to have seen season 5 episode 8 of the seminal classic animated television series Bob’s Burgers, you might be familiar with this word, as it is something our titular character tries in his Thanksgiving efforts. ‘Spatchcock’ is a chicken or game bird that is split open and grilled. If one is ‘spatchcocking’, they are placing the chicken or bird face down, cutting away the backbone and discarding it, and then flattening the bird by pressing down on it. You can also purchase a bird that has been pre-spatchocked by the butcher. Spatchcocking is popular because of the overall shorter cooking time, and the quality of taste.The word ‘spatchcock’ is likely derived from the word ‘spitchcock’, which means to split an eel along the back and broil it. Similar, no? Sptichcock is probably a corruption of the words ‘split’ and ‘cook’, which makes sense in the context of both spitchcocking and spatchcocking. The word ‘cook’ comes from the Old English cōc meaning ‘a cook’, from the Latin ‘cocus’, and ultimately from the Proto-Indo-European ‘*pekʷ-’ meaning ‘to cook; become ripe’. We could also look here at the word ‘cock’, which means ‘male bird’ - and though in spatchcocking one would more likely be cooking a female bird rather than a male, this could point to the origins of the word. An alternative meaning for ‘spatchcock’ is ‘a rushed effort’ or ‘to prepare in haste’, probably derived from the act of spatchocking itself.Isn’t language wonderful?Written by Taylor Davidson, Read by Zane C WeberSubscribe to us on ITUNES, STITCHER, SPOTIFY, or your podcatcher of choice.Find us on FACEBOOK or TWITTERBecome a Patron of That’s Not Canon Productions at Patreon!Email us at Grandiloquentspodcast@gmail.com See acast.com/privacy for privacy and opt-out information.

Memorial Day grilling is an American tradition, and "Barbecue Barrister" Matt Heermans gets us ready for the big holiday with tips for the grill and what his meat choice will be: Spatchcock chicken. The Southern Political Report includes new polling numbers showing a tight race between Donald Trump and Joe Biden in Florida, Georgia and North Carolina. Plus, the Furman Paladins baseball program falls victim to coronavirus cutbacks.

Memorial Day grilling is an American tradition, and "Barbecue Barrister" Matt Heermans gets us ready for the big holiday with tips for the grill and what his meat choice will be: Spatchcock chicken. The Southern Political Report includes new polling numbers showing a tight race between Donald Trump and Joe Biden in Florida, Georgia and North Carolina. Plus, the Furman Paladins baseball program falls victim to coronavirus cutbacks.

This is our Munchie May series on food documentaries. We watched Les Blank’s 1980 classic film Garlic Is As Good As Ten Mothers. Blank celebrates the virtues of garlic from Berkeley's Chez Panisse to the Gilroy Garlic festival. It’s a short but thorough look at the cultural stereotypes and medicinal qualities of the stinking rose, down the supply chain of farm workers. You can watch the film on the Criterion Channel.This doc was picked by our guest, Richard Parks the Third, a James Beard Award-nominated writer, filmmaker, cookbook author, and the host of Richard’s Famous Food Podcast.Richard is the co-author of the Guerrilla Tacos cookbook and The Boba Book. He’s written for Lucky Peach, the New York Times, the Los Angeles Times, and produced radio stories for Snap Judgement, KCRW’s Lost Notes, and McSweeney’s, where he collaborated with The Flaming Lips’ Wayne Coyne.Richard also teaches us how to Spatchcock a chicken!This episode we shout out our friends at Hoppin Hot Sauce! Follow Richard on:Twitter: @reechardparksInstagram: @reechardparksFollow us on:Twitter: @supdocpodcastInstagram: @supdocpodcastFacebook: @supdocpodcastsign up for our mailing listAnd you can show your support to Sup Doc by donating on Patreon.

Welcome to a special Maypril episode wherein we learn to fear something new and strange thanks to Alex Jones' appetite for meats. BARKING POINT: Create your own COVID-19 miracle cures! THIS WEEK'S BARKING POINTER https://snouts.online/@takelgryph/104055999555454434 SPONSORS: scuttlefuzz, SixArmedSweater, Spooky Biscuits, Takel, Varulf, wijn, Wolfinator, Wrenby, WrenYena, & Xurnami "Bossa Antigua" "Backbay Lounge" "Apero Hour" "Crinoline Dreams" "Opportunity Walks" "Samba Isobel" "Shades of Spring" "Jazz Brunch" "Deuces" "Off to Osaka" "Nogoodlayabout" "The Show Must Be Go" "Awesome Call" "In Your Arms" "Bummin on Tremelo" "Hep Cats" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/)

This episode Kyle and I interviewed the Co-founder and Host of the online cooking show Spatchcock Funk, Matt Read. Matt is a digital marketing master, working for agencies such as Ogilvy and Digital Hyve. He also teaches marketing as a teacher of practice at LeMoyne College. We brought Matt on the show to share his story and creation behind his show and brand Spatchcock Funk. The shows motto is Real Food, Plus Strong Drinks, Equals Great Stories. From tips on how to build a great brand, dealing with the pains of entrepreneurship, to artificial intelligence and the emergence of singularity this conversation was jam packed with so much greatness. We are so hyped to share this one with you all! So settle in and enjoy episode 46 of Bindlism with Matt Read! Instagram: @spatchcockfunk Twitter: @SpatchcockFunk Youtube: https://www.youtube.com/channel/UCmdJ-0IPD-hKDWJN5rJRo8Q --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/bohohobolifestyle/message

Listen in to the Wizard Debate as Xhafer finds an excuse to talk about St Alton the Patron of Podcasts, Ben introduces us to the Doctor Steven Stranger, and Chris puts his pick down, flip it and reverse it. Ti esrever dna ti pilf, nwod kcip sih tup.

Thanksgiving week is upon us!!!! One of Chunga and Chandler's favorite weeks of the year!! It's a short week and the festivities have already begun! This Black Friday is predicted to be the best Christmas kick-off in history!! Do you do Black Friday!? Josh is feeling the pressure! This year his Thanksgiving assignment is ... Corn. That sounds pretty tough Josh! Spencer has started practicing his turkeys! Huh? Yep! He bought a bunch of turkey's to practice his recipe for the big day!Which US State loves Disney Plus the most? It's not even close ... And Bishop Shannon is inviting all of you to look at some Christmas lights! IT'S THANKSGIVING WEEK! LISTEN NOW!!!!!!

Thanksgiving week is upon us!!!! One of Chunga and Chandler's favorite weeks of the year!! It's a short week and the festivities have already begun! This Black Friday is predicted to be the best Christmas kick-off in history!! Do you do Black Friday!? Josh is feeling the pressure! This year his Thanksgiving assignment is ... Corn. That sounds pretty tough Josh! Spencer has started practicing his turkeys! Huh? Yep! He bought a bunch of turkey's to practice his recipe for the big day! Which US State loves Disney Plus the most? It's not even close ... And Bishop Shannon is inviting all of you to look at some Christmas lights! IT'S THANKSGIVING WEEK! LISTEN NOW!!!!!!

Thanksgiving week is upon us!!!! One of Chunga and Chandler's favorite weeks of the year!! It's a short week and the festivities have already begun! This Black Friday is predicted to be the best Christmas kick-off in history!! Do you do Black Friday!? Josh is feeling the pressure! This year his Thanksgiving assignment is ... Corn. That sounds pretty tough Josh! Spencer has started practicing his turkeys! Huh? Yep! He bought a bunch of turkey's to practice his recipe for the big day! Which US State loves Disney Plus the most? It's not even close ... And Bishop Shannon is inviting all of you to look at some Christmas lights! IT'S THANKSGIVING WEEK! LISTEN NOW!!!!!!

Thanksgiving week is upon us!!!! One of Chunga and Chandler's favorite weeks of the year!! It's a short week and the festivities have already begun! This Black Friday is predicted to be the best Christmas kick-off in history!! Do you do Black Friday!? Josh is feeling the pressure! This year his Thanksgiving assignment is ... Corn. That sounds pretty tough Josh! Spencer has started practicing his turkeys! Huh? Yep! He bought a bunch of turkey's to practice his recipe for the big day!Which US State loves Disney Plus the most? It's not even close ... And Bishop Shannon is inviting all of you to look at some Christmas lights! IT'S THANKSGIVING WEEK! LISTEN NOW!!!!!!

The annual giving of thanks is almost upon us, so Brad and Will sat down to chew the well-rendered bird fat about a few of the technologies they're thankful for, from noise-canceling headphones to... speedy Windows installs?

S1E1 Welcome to Smidgen, the podcast of Red Stick Spice Co.! “What can I do to make boneless, skinless chicken breasts taste better?” is the question heard day in and day out at our retail location in Baton Rouge, LA. To answer that question (and maybe even redirect the cook doing the asking) Anne Milneck, owner of Red Stick Spice Co. and host of Smidgen speaks with Galen Iverstine of Iverstine Farms Butcher to discuss the relatively new phenomenon of pre-packaged cuts of meat found in our grocery stores, how to get full flavor (while keeping our eye on our food budget), plus what it really means for a foodway to be sustainable. Cooking Segment: Next, Anne and Red Stick Spice Co. store staffer Madeline go into the Teaching Kitchen to prepare a spicy Peruvian Spatchcock Chicken with Cilantro Sauce (perhaps putting an end to the boneless skinless chicken breast question once and for all.) The cooking segment is in near real-time and features some of our favorite seasoning and oil combinations that can help make your chicken into a main dish your family and friends will be clamoring for. Recipe for the Peruvian Spatchcock Chicken with Cilantro Sauce can be found here.  Mentioned on the episode:  RECIPE: Delicious Peruvian Spiced Spatchcock Chicken with cool Creamy Cilantro Sauce Books Omnivore’s Dilemma and Animal, Vegetable, Miracle Visit Iverstine Farms online and on Instagram @iverstinefarms or Facebook Iverstine Family Farms Iverstine Butcher Bundles—the “meat subscription” Anne talks about and recommends for pastured raised beef, pork and chicken delivered right to your door We used our Peruvian Chicken Blend on the chicken for smoked tomato flavor with a little heat Unfiltered Pointe Coupee Pecan Oil – high smoke point, distinct flavor Cilantro Lime Extra Virgin Olive Oil for the Creamy Cilantro Sauce and is Anne’s go-to oil for summer grilling Join us on an upcoming Farm, Food & Cooking Tour which includes a behind-the-scenes look at Iverstine Farms Butcher shop. Big fun filled with important info and delicious bites. Use discount code SMIDGEN15 to save 15% your entire order at Red Stick Spice Co.  Listen to Smidgen Apple Podcasts, Spotify, Google Podcasts, or your favorite podcast app.  Find Red Stick Spice Co. on Facebook, Instagram, and Twitter. Thanks for listening to Smidgen!

Welcome back to 'So There Is This ... Podcast', thank you for tuning in once again. Grab a glass of wine, sit back, relax and enjoy... I would love to hear from you about you dating experiences, has anything like this ever happening to you? If it has and you want to talk about it, please email me on: sothereisthispodcast@gmail.com or on instagram @sothereisthispodcast. If you are lucky enough that this hasn't happened to you then please, feel free to live vicariously through me! Haha Happy dating, Mags x

”Stockholm är lyckligt lottat”, konstaterar Edward Blom när han sitter med sin parhäst Mats Ryd på Prinsens uteservering och smörjer kråset. Prinsen är nämligen en av huvudstadens relativt många kvarvarande 1800-talskrogar, och Edward berättar om dess historia – som visar sig innehålla en rad framstående kvinnliga krögare, såsom Augusta Wilhelmina Forsberg som drev Prinsen i hela 47 år.Wallenbergare, Biff Rydberg, vitello tonnato, crème caramel och dessertostar finns bland de härligheter som hamnar i duons magar eller repliker, och Mats berättar om hur en så kallad ”grand dessert” på en Guide Michelin-restaurang i Frankrike förändrade hans liv när han var sisådär tolv år. Tillsammans försöker de hitta på någon liknande berättelse om Edward, som skulle kunna passa som svar på den eviga intervjufrågan om när han egentligen började uppskatta god mat – och kommer fram till att något påhitt om grodlår och portvin i kombination kanske skulle göra susen.Vidare får vi veta vilka tre ”lager” av selfiejägare som Edwards kändisskap medför, och vilken dialekt han egentligen talar på tyska. En lyssnarfråga om morkullejakt får äntligen sitt svar, med utvikningar både mot franskan (morkulla=bécasse des bois; beckasin=bécassine) och till Bellman. Samme lyssnare tipsar dessutom om hur man bäst tillreder en annan pippi på grillen, nämligen så kallad ”Spatchcock chicken”.De två gastronomerna talar sedan vällustigt om den typ av restauranger som endast serverar en enda slags rätt, men till perfektion, och Edward kommer in på att andra typer av restauranger inte får ha alltför korta menyer — och framför allt får de inte utlova rätter på griffeltavlor eller annorstädes som vid beställning visar sig vara slut. (Särskilt om det är helgrillad spädgris som utlovats så får han fantomsmärtor, som kan kännas av i månader!)Mats berättar om den märkliga brygden ”förkylningspunsch”, och så för ännu en lyssnarfråga in samtalet på det intressanta samtalsämnet smakupplevelser, om hur näsor, tungan och minnen samspelar för att optimera sådana. Edward avslöjar att han inte är en katt- utan en hundmänniska, Mats bjuder på kubanska cigarrer – och så får särskilt yngre poddlyssnare veta varför de absolut inte ska lägga sina pengar på pensionsförsäkringar.Det avslutande, folkbildande poemet som Edward deklamerar är denna gång ”Hon glänste som en glädjesyn” (av William Wordsworth 1770–1850; i tolkning av Anders Österling).All korrespondens kan sändas till: podden@edwardblom.seKan även ses på Youtube: https://youtu.be/UCefFjN3QXE See acast.com/privacy for privacy and opt-out information.

Southern cuisine is having a moment! Whether you were raised in the south or you're simply curious about the food, recipes, and farming culture from this diverse U.S. region, I hope you'll tune in to hear my interview with Georgia-born chef and cookbook author, Virginia Willis. Virginia is the author of the gorgeous new cookbook, Secrets of the Southern Table, and she's here with tips for stocking a southern pantry, nutritious recipes your family will love -- including a sweet potato and pecan bread that's to die for, spatchcock chicken, and the best sweet potato & greens gratin recipe on the planet -- and family stories that shaped her love of southern cooking. What you’ll hear in this episode: Southern cuisine is defined as diverse foods from the 13 states in the south, which has a year-round growing season. Why the always-growing immigrant population of the south means the cuisine is always evolving Traditional Southern food includes healthy superstars like corn, tomatoes, butterbeans, green beans, okra, eggplant, and fresh fruits and vegetables. Okra, is a polarizing vegetable, and the key to culinary success is to lightly cook it. Virginia loves to grill or broil it and pair it with an acid, like tomatoes). Virginia’s culinary path: She grew up with fresh fruits and vegetables from the garden in a family of adventurous cooks who loved a variety of foods. What family dinner looked like for Virginia when she was growing up complete with good manners, politeness, and respect for the food. Virginia’s weeknight Southern family go-to: a one-pot or skillet meal with sauteed greens or veggies with seared boneless chicken thighs sprinkled with Cajun seasoning. Tips for parents: get kids’ hands into the food prep process. (Hint: make taco night more healthy.) Virginia’s book, a celebration of the South, and why she included stories of different farmers and ethnic groups. We are giving away a copy of Secrets of the Southern Table. (Giveaway ends Feb. 27th, 2019.) How Virginia grew up eating “gospel bird” every Sunday. Virginia’s favorite recipe from the book: Spatchcock Sorghum Chicken. Brine it first, then cut out the backbone and open the chicken like a book (this cuts down on cooking time and allows more even cooking). Season with butter, smoked paprika, and sorghum (or honey). Other favorite recipes from the book: Smashed fried okra with spicy yogurt dipping sauce Spiced sweet potato and pecan breakfast bread: it’s made with a large sweet potato, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cardamom, black pepper, brown sugar, applesauce, eggs, pecans, and flax seeds Savory sweet potato and greens gratin, which bakes up rich and creamy, with a panko and Parmesan topping Seared scallops with radish and candied jalapeño Peach upside-down cake (use cake flour for a lighter texture) Virginia’s tips for cooking collard greens, which are higher in nutritional value than kale! Virginia’s work for Martha Stewart as the kitchen director for the TV series. She was in charge of all the food and all the farmers’ market shopping! Coming up next for Virginia is a more internationally-focused book, as she ventures away from strictly Southern cooking. Resources: Virginia's website: https://virginiawillis.com/ Twitter: https://twitter.com/virginiawillis  Instagram: https://www.instagram.com/virginiawillis/  Facebook: https://www.facebook.com/ChefVirginiaWillis/  Virginia's cookbooks: https://virginiawillis.com/cookbooks.html  Secrets of the Southern Table on Amazon:  https://www.amazon.com/gp/product/0544932544/ref=dbs_a_def_rwt_bibl_vppi_i0  Link to How to Spatchcock a Chicken:  https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html  www.superhealthykids.com www.parentsondemand.com

Southern cuisine is having a moment! Whether you were raised in the south or you're simply curious about the food, recipes, and farming culture from this diverse U.S. region, I hope you'll tune in to hear my interview with Georgia-born chef and cookbook author, Virginia Willis. Virginia is the author of the gorgeous new cookbook, Secrets of the Southern Table, and she's here with tips for stocking a southern pantry, nutritious recipes your family will love -- including a sweet potato and pecan bread that's to die for, spatchcock chicken, and the best sweet potato & greens gratin recipe on the planet -- and family stories that shaped her love of southern cooking. What you’ll hear in this episode: Southern cuisine is defined as diverse foods from the 13 states in the south, which has a year-round growing season. Why the always-growing immigrant population of the south means the cuisine is always evolving Traditional Southern food includes healthy superstars like corn, tomatoes, butterbeans, green beans, okra, eggplant, and fresh fruits and vegetables. Okra, is a polarizing vegetable, and the key to culinary success is to lightly cook it. Virginia loves to grill or broil it and pair it with an acid, like tomatoes). Virginia’s culinary path: She grew up with fresh fruits and vegetables from the garden in a family of adventurous cooks who loved a variety of foods. What family dinner looked like for Virginia when she was growing up complete with good manners, politeness, and respect for the food. Virginia’s weeknight Southern family go-to: a one-pot or skillet meal with sauteed greens or veggies with seared boneless chicken thighs sprinkled with Cajun seasoning. Tips for parents: get kids’ hands into the food prep process. (Hint: make taco night more healthy.) Virginia’s book, a celebration of the South, and why she included stories of different farmers and ethnic groups. We are giving away a copy of Secrets of the Southern Table. (Giveaway ends Feb. 27th, 2019.) How Virginia grew up eating “gospel bird” every Sunday. Virginia’s favorite recipe from the book: Spatchcock Sorghum Chicken. Brine it first, then cut out the backbone and open the chicken like a book (this cuts down on cooking time and allows more even cooking). Season with butter, smoked paprika, and sorghum (or honey). Other favorite recipes from the book: Smashed fried okra with spicy yogurt dipping sauce Spiced sweet potato and pecan breakfast bread: it’s made with a large sweet potato, whole wheat flour, baking soda, salt, cinnamon, nutmeg, cardamom, black pepper, brown sugar, applesauce, eggs, pecans, and flax seeds Savory sweet potato and greens gratin, which bakes up rich and creamy, with a panko and Parmesan topping Seared scallops with radish and candied jalapeño Peach upside-down cake (use cake flour for a lighter texture) Virginia’s tips for cooking collard greens, which are higher in nutritional value than kale! Virginia’s work for Martha Stewart as the kitchen director for the TV series. She was in charge of all the food and all the farmers’ market shopping! Coming up next for Virginia is a more internationally-focused book, as she ventures away from strictly Southern cooking. Resources: Virginia's website: https://virginiawillis.com/ Twitter: https://twitter.com/virginiawillis  Instagram: https://www.instagram.com/virginiawillis/  Facebook: https://www.facebook.com/ChefVirginiaWillis/  Virginia's cookbooks: https://virginiawillis.com/cookbooks.html  Secrets of the Southern Table on Amazon:  https://www.amazon.com/gp/product/0544932544/ref=dbs_a_def_rwt_bibl_vppi_i0  Link to How to Spatchcock a Chicken:  https://www.seriouseats.com/2017/01/the-food-lab-how-to-roast-a-butterflied-spatchcocked-chicken.html  www.superhealthykids.com www.parentsondemand.com

Alfred is freaking out because Christmas is close. And Jenkins has a great idea for a meal.

On episode 42 of The No Buffer Podcast the crew goes over a few resolutions for 2019, find out that Chiane is a whole fugitive out here, plus we talk Surviving R. Kelly. Mehka of Cash Color Cannabis joins in the conversation. Last Name Good Bruh Where: Next - "Too Close" https://www.youtube.com/watch?v=kwEZRPkAAu8 Chiane XO's Shout Out Of The Week: Wrap A Lot 5181 W Fayetteville Rd College Park, GA 30349 Lingo Steve's Word Of The Week: Cornucopia - an abundant supply of good things of a specified kind. Catch The No Buffer Podcast live every Monday night at 7pm on LiveHipHopDaily.tv Be sure to subscribe to The No Buffer Podcast on Apple Podcast itunes.apple.com/us/podcast/the-n…ast/id1360907766 Want a Culturally Ratchet t-shirt? Grab one at nobufferpodcast.com/shop Follow the crew on social: IG www.instagram.com/nobufferpod... www.instagram.com/lastnamegood/ www.instagram.com/chianexo www.instagram.com/thelingosteve www.instagram.com/jabariblack... www.instagram.com/h_imperial763

... AND WE'RE BACK!!! After a brief hiatus, the Notafoodie podcast crew is back. Today we talk turkey; all things Thanksgiving, to be exact. Tom nerds out about the history of Thanksgiving, Mike gives wine advice, and Tom gives pro-tips on how to host a stress-free holiday. #SPATCHCOCK !!! Thanks to Radio RAMPA in Greenpoint, Brooklyn for the use of their studios, and MOST OF ALL, thanks to all of you that continue to listen to our little podcast. 

Season 01 Episode 07: Jamie and Kasia form Knights of the Spatchcock catch up in the studio with Marky Malphas and Benny Benphegor to take us on a journey through some of the behind the scenes information after releasing their newest album "Sunblind". Intro music: Inhuman Remnants - The Suicidal and the Murderous

'Friends' is overrated, James loves killing animals because it’s what God commands, and how many people have to die to make Joe’s beloved Donettes? Plus Joe and James kick Jon out of his own apartment.

We consult VICE's food experts at MUNCHIES for a turkey recipe to to defy the dreaded dry spell. See acast.com/privacy for privacy and opt-out information.

It's our podcast! This week features spatchcocks, biddy thumbs, and Ash believing that playing 50 hours of a video game can be described as being ‘busy'. We've got a load more Destiny stuff, thought not so much as to have official bullet points, Ash has been pining for punk rock video games again, or in other words extreme sports games, and also gets stuck into a certain maniacal cab. Alex has been out for a meal again or whatever, the usual, and has been playing a lorryload of PES, in glorious anticipation of Project Cars 2. Finally, Funk mucks in with a serious of bits and pieces, the Octopizzle is kicking about too, and we steal a quiz from what could only be described a ‘rival publication' with tongue firmly in cheek, and realise that said publication always picks the middle one.

Original Airdate 7-07-17. The chefs put Guinea Pig on the menu... and how to grill a chicken South America style.

Is password manager 1Password treating its customers unfairly? Are autonomous cars driving us around the bend? And what is this Net Neutrality thing anyway? All this and more is discussed in the latest edition of the "Smashing Security" podcast by computer security veterans Graham Cluley and Carole Theriault, joined this week by Michael Hucks from PC Pitstop. Follow the show on Twitter at @SmashinSecurity, or visit our website for more episodes. Remember: Subscribe on Apple Podcasts, or your favourite podcast app, to catch all of the episodes as they go live. Thanks for listening! Warning: This podcast may contain nuts, adult themes, and rude language. Special Guest: Michael Hucks.

1 - Thanksgiving and turkey talk; How to Spatchcock a Turkey. 2 - ABC News correspondent Mark Remillard talks about the space race b/w Elon Musk and Jeff Bezos. 3 - The News with Marshall Phillips. 4 - Dude has been lined up for 8 days at the Best Buy for Black Friday; Monterey OB-GYN convicted of stalking husband, alleged mistress.

7 AM - 1 - Thanksgiving and turkey talk; How to Spatchcock a Turkey. 2 - ABC News correspondent Mark Remillard talks about the space race b/w Elon Musk and Jeff Bezos. 3 - The News with Marshall Phillips. 4 - Dude has been lined up for 8 days at the Best Buy for Black Friday; Monterey OB-GYN convicted of stalking husband, alleged mistress.

Get ready to take the Blue pill as Kev dives into the Google Matrix. Also the long awaited last gen top 10 list from Kevin. Hit us up: Facebook: facebook.com/fourfingerspatchcock Twitter: twitter.com/FFSpatchcock Kev Facebook: facebook.com/thedukesplayground Kev Twitter: twitter.com/RaoulDukeKD

The 2013 Wrap up podcast. With special guest John Kay. Hit us up: Facebook: facebook.com/fourfingerspatchcock Twitter: twitter.com/FFSpatchcock Kev: facebook.com/thedukesplayground Twitter: twitter.com/RaoulDukeKD

Kanye has it hard and R. Kelly praises Chris Brown with a pat on the back. Hit us up: Facebook: facebook.com/fourfingerspatchcock Twitter: twitter.com/FFSpatchcock Kev Facebook: facebook.com/thedukesplayground Kev Twitter: twitter.com/RaoulDukeKD

On this episode of Four Finger Spatchcock Dylan gets old, Kev tells us a tail of his historic vomit shower. Can you handle the Spatch-cock? Hit us up: Facebook: facebook.com/fourfingerspatchcock Twitter: twitter.com/FFSpatchcock Kev Facebook: facebook.com/thedukesplayground Kev Twitter: twitter.com/RaoulDukeKD

We are back! Talking about the many jerks who inhabit the word and yes this week there are a lot of them. Hit us up: Facebook: facebook.com/fourfingerspatchcock Twitter: twitter.com/FFSpatchcock Kev: facebook.com/thedukesplayground