Podcasts about Stuffing

Boxing Day is a day the Rich boxed up gifts and gave to the Poor, rather than Coal the Bills handed the left over Stuffing. #BillsMafia join Matt and Alex as they break down the game that saw the Bills control there own Playoff Destiny They discuss the offence, discuss Beasley vs McKenzie, the OLine and much more So tune in and enjoy

Whenever you deal with an event that upsets you in some way, if you stuff an emotion down and never deal with it then or later, you're going to experience a diminishing of your overall level of happiness and satisfaction in life.  Repressed emotions do not disappear until they are dealt with in some way. Physical pain can even develop from unresolved negative emotions and alter your life significantly, so it's always good to address them sooner than later. 

On a very special holiday season episode of the MMA Gambling Podcast, Gumby Vreeland & Jeff Fox play the role of dream matchmakers, picking the fight they would like to see from each and every weight class in the UFC. A pattern emerges as several of the same names show up on each of their lists. Could they secretly be Colby Covington and Sean O'Malley fans?! Listen in and find out! Make sure to subscribe to our feed(s)! Apple Spotify Follow - Twitter | Instagram Watch - YouTube | Twitch Discuss - Slack | Reddit Read - SportsGamblingPodcast.com Download the SGPN APP today https://sgpn.app and leave us a rating & review. Support for this episode - WynnBet | TickPick.com/SGP | PrizePicks.com code “SGP” | PropSwap.com code “SGP” | SoBet.io/SGPN | BettorFantasy.com/SGPN Learn more about your ad choices. Visit podcastchoices.com/adchoices

Holy almost CHRISTMAS!!! So yes, I am behind today...but it's because we saw SANTA!!! (And we waited an hour for it!). I mean I have OCD and was afraid to miss him even though the sirens were clearly far away. Any who, the countdown begins with only a few more days left, and for those asking for the best last minute gift...I got you! Tune in and don't forget to SUBSCRIBE, plus I share how my dad got to sing with Mariah Carey...or kind of. XxDeana --- 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/4Point0ingLife/message Support this podcast: https://anchor.fm/4Point0ingLife/support

 Chef Gareth Mullins gives us tips for Christmas Day Dinner and he has given us the tips and recipes below for you to follow. Turkey 5 kg turkey , preferably free-range or organic olive oil 200g soft butter sea salt freshly ground black pepper a few Sprigs thyme 2 onions , peeled and roughly chopped 2 sticks celery , roughly chopped 2 carrots , roughly chopped   Take your turkey out of the fridge about an hour before you are ready to cook it so it comes up to room temperature before roasting. Give it a good rinse then pat it dry with some kitchen paper, making sure you soak up any water in the cavity. Take the legs off the bird if you wish or it can be roasted as a full bird Take the soft butter and push under the skin of the breasts as shown in the class Drizzle the meat with the olive oil, season with salt and pepper and then rub this seasoning all over the bird, making sure you get in to all the nooks and crannies. I like to roast the crown in one tray and the legs in another tray, this was I can ensure that I cook them both perfect Pre heat the oven to 230 so it's nice and hot before we add the bird in to cook Cover the turkey with tin foil then put it in the hot oven and immediately turn the temperature down to 180°C. Cook for about 35 to 40 minutes per kilo. The 5kg bird in this recipe will take about 3 to 3½ hours. Check on your turkey every 30 minutes or so and keep it from drying out by basting it with the lovely juices from the bottom of the pan. After 2½ hours, remove the foil so the skin gets golden and crispy. When the time is up, take your turkey out of the oven us a thermometer to ensure that the thickest part of the bird has reached 75 degrees celicus . If the juices run clear and the meat pulls apart easily, it's ready. If not, pop the turkey back in the oven to cook for a bit longer then check again. When you're confident it's cooked, rest the turkey for at least 1 hour, preferably 2 hours for bigger birds. Meanwhile you can get your veg and gravy ready   Honey glazed ham with apricot and sage stuffing and Roast potatoes Ingredients   1 gammon or ham about 2-3kg   2 onions diced 2 carrots 2 sticks celery 2 bay leaves 2 oranges 1 lemon 1 table spoon peppercorns   Glaze for ham 2 table spoons Dijon mustard 2 table spoons honey 15 cloves 1 tablespoon brown sugar 1  bottle of apple cider   Stuffing 250 g fresh bread crumbs 100g butter 2 onions finely diced 2 table spoons sage chopped 80g dried apricots diced   2kg of roosters potatoes 200g Duck fat     Method   To make the stuffing- put a medium sized pot and add the butter, sauté the onions for 2 minutes, add the herbs, cook for a further 2 minutes then add the apricots and bread crumbs and mix well, I like to put it into a oven proof dish and bake for 25 minutes until golden   Roast potatoes. Peel and cut into even size pieces. Place in a pot of boiling water and bring wop the boil, let simmer for 2 minutes and strain in a colander. Place on a cooling rack to allow to cool completely. Preheat a heavy roasting tray in the oven with the duck fat and carefully add the cooked potatoes to the tray and roast in a hot oven 190 degrees for 50 minutes or until super crispy .  wait until this point to season with salt and pepper   Cooking the ham Place the ham in a snug fitting pot, roughly chop the carrots, celery, and onion and add to the pot with the peppercorns and bay leaf. Add the zest from the orange and lemon and cover the ham with cold water. Put on a high heat and bring to the boil, when the water boils lower to a slow simmer and cook for 1 hour and 30 minutes. When the time is up remove from the heat and allow the ham to cool in the stock for 30 minutes- this will help the ham take on some of the flavours   Pre heat the oven to 160. Place the ham onto a clean board and take off the skin. Scour the fat in a diamond shape. Spike the ham with cloves, brush with Dijon mustard, and drizzle with honey and sprinkle with brown sugar, place the tray in a tray with the bottle of cider and roast. Until the fat becomes golden and the sugar caramelises. I like to baste the ham every 10 minutes with the cider and the honey that runs off into the tray Carrot and parsnip crush Brussel sprouts, bacon and chestnuts  Bacon wrapped sausages with maple glaze   Brussel sprouts, bacon and chestnuts  1kg fresh brussel sprouts 100g belly bacon 100g peeled chesnuts Knob butter   Brussels sprouts- peel the Brussels sprouts and blanch in boiling salter water for 4 minutes and cool in plenty of iced water, drain and dry off any excess water. In a heavy based pan, add the chopped bacon and cook till crisp, add a little butter, then add the blanched sprouts, fry the sprouts until they are golden, finish in a hot oven for 5 minutes before serving.   Carrot and parsnip crush 700g carrots peeled and chopped 700g parsnips peeled and chopped 2 cloves garlic 4 spring rosemary   Place the peeled and chopped vegetables, garlic and rosemary in a pot with a lid and just cover with cold water, season with a little salt, bring up to a simmer and cook till vegetables are tender, strain off the water, discard the garlic and rosemary. Put the vegetables back in the pot, back on the heat and heat to make sure all the moisture. Mash the vegetables, add some butter and season with salt and pepper to taste         Bacon wrapped sausages with maple glaze 500g good quality coctails sausages 100g thin smoked streaky bacon Splash of maple syrup   Delink the sausages, cut the bacon in half, individually each sausage with half a piece if bacon. Place them omto a roasting tray and drizzle with a little oil, roast for 10 minutes at 180 until golden and drizzle until golden brown, drizzle with a little maple syrup and pop back into oven and roast for 5 more minutes till sticky and caramelize.   Listen and subscribe to The Pat Kenny Show on Apple Podcasts, Google Podcasts and Spotify.      Download, listen and subscribe on the Newstalk App.    You can also listen to Newstalk live on newstalk.com or on Alexa, by adding the Newstalk skill and asking: 'Alexa, play Newstalk'.

Brett & Bryan are backing feeling good saying “fuck walmart” // Bryans weird therapy experience // 15 days into not smoking // Doing the underground thing while wanting success // Nervous that your therapist is homophobic // Turning homophobic if the boss made you hire a gay guy // NPR people are my natural enemy // The definition of tokenism // The democrats are as bad as possible // Getting a fever from eating ass // Buffalo worker blasts 'union-busting' Starbucks as results at 1 cafe are challenged https://yhoo.it/3yxC6Sp @SBWorkersUnited // Closed down one location // Stuffing the ballots // Hiring people who are anti-union // Overstaffing to make things unsafe for workers // Swearing to never drink Starbucks again // Trying to “divest” // Feels good saying “fuck walmart” // Target vs Walmart memes // Dollar General is putting workers' safety at risk, Labor Department says https://cnn.it/3F3miJn Street Fight Mail - P.O Box 82306 Columbus, OH 43202 Street Fight Radio Call In Show - (614) 655-3887

In this episode we fly all the way to Spain to visit Viscofan, the world leader in the production of casings in the meat industry. We sat down with Alberto Lorés Guerrero who is an expert in the application of cellulose casings, collagen, and artificial casings for sausage manufactures. Alberto is a Food Technologist and a passionate fellow who is also a leader in the global meat industry. He has developed numerous projects in different meat processing companies in Europe and has been involved in meat processing trainings for the meat industry. This episode will serve as an introduction to learn more about casings, casing types, and how they can be used in the meat industry. In this episode you will learn: 1. Types of casings 2. Plant-based 3. Collagen casings 4. Cellulose casings 5. Storage temperature 6. Stuffing horn and calibers 7. Optimization in the process

What's poppin' Con-gregation? This week, Aida Rodriguez joins us to discuss an all-women gang of thieves that took London by storm for the greater part of the 1900s. Plus, a man pleads guilty in a lost luggage scam resulting in over $300,000 worth of fraudulent claims. Stay Schemin'! Research By Kaelyn Brandt  SOURCES:https://theculturetrip.com/europe/united-kingdom/england/london/articles/the-story-behind-londons-notorious-girl-gang-the-forty-elephants/https://www.bitchmedia.org/article/remembering-forty-elephants-gang-cunning-brutalityhttps://www.dailymail.co.uk/news/article-3366655/Such-seductive-shoplifters-Stuffing-loot-bloomers-ruthless-girl-gang-spread-havoc-London-flirting-victims-battering-diamond-ring-knuckle-dusters.htmlhttps://www.nola.com/news/courts/article_bb5397d0-4fbe-11ec-9f2c-8f0e24e5e73a.html

There are so many elements that make up our Christmas Dinners, meatloaf? Turkey? Spuds? Veg? Gravy? Stuffing? How can you have a more self sufficient Christmas dinner on your homestead? Join us on Facebook- Facebook group https://www.facebook.com/groups/235726027726637/?ref=share Contact us via email - SelfSufficientContact@gmail.com Find us on YouTube- https://www.youtube.com/channel/UC33RtwynPm1s7xP709KMQcQ Support the Show - https://www.patreon.com/SelfSufficientHub Find the podcast - Apple podcasts - https://podcasts.apple.com/gb/podcast/self-sufficient-hub/id1506405294 Google podcasts - https://podcasts.google.com?feed=aHR0cHM6Ly9hbmNob3IuZm0vcy8xYWM3M2JkOC9wb2RjYXN0L3Jzcw%3D%3D Spotify - https://open.spotify.com/show/1xeCGY3Ba0tlAxJqEf8jjP?si=8MJdUFfuS-C1p5E_pyJXOA Amazon wish list - https://www.amazon.co.uk/hz/wishlist/ls/1Q5RKYZ18TE6Z?ref_=wl_share --- Send in a voice message: https://anchor.fm/self-sufficient-hub/message

It's another week of Topic Thunder on The Top 10, hosted by John Rocha and Matt Knost. This show is brought to you by our incredible patrons over at https://www.patreon.com/thetop10. They send in questions/topics and we answer them. It's that simple. If you're a patron then make sure to get your questions in and the email address is listed on the site for you to join the show today! We never know what the topics or questions will be until we open our patrons emails so this show is entirely off the cuff. We are given incredible subjects, ideas, and topics each week. Once again, if you'd like to participate in the show then head over to patreon and become a member today! Now on to the show. Make sure to SUBSCRIBE to the podcast and leave a RATING/REVIEW! Follow on twitter: John Rocha: https://www.twitter.com/therochasays Matt Knost: https:/www.twitter.com/mattknost The Top 10: https://www.twitter.com/top10show YouTube: https://www.youtube.com/thetop10podcast Instagram: https://www.instagram.com/thetop10podcast Facebook: https://bit.ly/39m9Nbf Patreon: https://bit.ly/39sNb9b Merch: https://bit.ly/2WQBDtO

We're all looking to get stuffed or gobble something up this holiday season. No judgment. Logo - Izzy McQueen (@iMcQueen_X on Twitter) Follow me elsewhere: - NickIsRadford.com - Facebook: NickIsRadford - Instagram: @NickIsRadford - Twitter: @NickIsRadford - Venmo: NickIsRadford - Paypal: paypal.me/NicholasRadford - Ko-fi: ko-fi.com/NickIsRadford - Merch: brainbustertees.com/wrestlers/nick-radford/ Commissions: PayPal or Venmo - $5: Poem - $10 Poem + Recording Include the topic and if I have your permission to use it for social media content. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/nick-radford/support

What do we want? More turkey! When do we want it? Now!Thanksgiving might be a glimmer in your tummy's memory, but here at Time For Lunch we can't get enough of these prehistoric-looking, delicious birds. We hear from turkey experts about what makes these beautiful gobblers so special, talk about our turkey preferences, and hear a scrumptious recipe to make the most of Thanksgiving leftovers. If you'd like to hear your voice on the show, ask a grownup to help you record yourself using the voice memo app on an iPhone and email your questions, jokes, and recipes to timeforlunchpodcast@gmail.com. Celebrate HRN's new look and invest in the future of food radio. Become a monthly sustaining donor at heritageradionetwork.org/donate.This program is supported, in part, by public funds from the New York City Department of Cultural Affairs, in partnership with the City Council.Time For Lunch is Powered by Simplecast.

Hello ModernJeepers, welcome to Episode 143 of The ModernJeeper Show… the show about Jeeps, Jeeping and Jeepers. While Matson is wrapping up 10 days of Sales & Giveaways at MetalCloak, Corey & Jessy are recovering at the ModernJeeper Compound on the Western Slope of Colorado after gorging on Turkey and Stuffing and more Turkey and more Stuffing and more and more.  This week we talk 392, 4xe and whether they beat the Bronco in a flex test - turns out Motortrend knows the answer.  Jessy gives us an update on welding school and has a great idea for anyone interested in manufacturing soft goods.  We look at 2022 and what it means for ModernJeeper Adventures, and realize December is a very short break before the madness starts over again.  And we choose a winner of our YouTube channel bribe from episode 142 - though the winner is kind of a blank slate. As always, we are extremely grateful to our supporters & friends including Warn Winches, Raceline Wheels, Bestop, Milestar Tires, Rugged Radios, Adventure Rack Systems, and, of course, MetalCloak. So, sit back, relax with leftovers and a cold one and enjoy Episode 143 of The ModernJeeper Show…    Show Notes:King of the HammersJessie CombsOrganized Smash MobShaman SentenceMotortrendBroncoMoparCustom Willy'sARBCloakWorks 4x4Parade of LightsDove CourtJeepBlue Ribbon CoalitionBlack Bear TrailPoughkeepsie GulchBunny Slippers 

Join in the sister chat today, where they catch you up on their Thanksgiving week and Celebration of Life for their Mama! If you've enjoyed today's episode, remember to subscribe in iTunes, and where ever you listen to them, and leave a review! 

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#130. The Chubby Hubbells and Big K obviously had some fun on this episode. The energy was up and the laughs were filling the studio as we discussed handkerchiefs in a way that some of have never heard. We also take our cues from a couple of Middlers. First by discussing art and photography, then by sharing our leftover stuffing patty sandwiches! There'll be video on the YouTube channel if you want to see our creations! We bring up The Game (Michigan vs. Ohio State), talk about signaling warnings in traffic, and we finish by sharing the shows we are currently streaming. CALL TO ACTION! Do you think we should record ourselves trying foods one last time (potentially) that we've sworn off? Do you have any odd food suggestions you'd like us to sample and react to? Let us know! Follow the Linktree below and contact us via voicemail or the social channels! Thanks everyone!Main Landing Page - https://linktr.ee/fromthemidpod​​​​​​

The AHL modified their playoff format this offseason to include all but two teams in the playoffs for each division. C.C. and Sean use the age-old barometer of US Thanksgiving to see who's most likely to make the 2022 Calder Cup Playoffs...and who's going to be on the outside looking in.

Episode 168 of the sexy swinger and hotwife podcast, Front Porch Swingers, details our very non-traditional Thanksgiving celebration, including Brenna getting stuffed at the swingers club! Hear how a hot dress and some added confidence led to Brenna taking the charge and manifesting a very sexy hotwife encounter at the club! Sponsor the show and receive hundreds of hours of bonus content at https://patreon.com/frontporchswingers See Brenna's most recent play session at https://onlyfans.com/frontporchswingers Twitter: https://twitter.com/fpswingers Instagram: https://instagram.com/fpspodmedia Get 30 free days of Kasidie features! Click on the Kasidie banner at https://frontporchswingers.com 20% off Manscaped products with code SWINGERS at https://manscaped.com Get 15% off the best bedroom wellness products: https://bit.ly/3fXXOaM

Episode 168 of the sexy swinger and hotwife podcast, Front Porch Swingers, details our very non-traditional Thanksgiving celebration, including Brenna getting stuffed at the swingers club! Hear how a hot dress and some added confidence led to Brenna taking the charge and manifesting a very sexy hotwife encounter at the club! Sponsor the show and receive hundreds of hours of bonus content at https://patreon.com/frontporchswingers See Brenna's most recent play session at https://onlyfans.com/frontporchswingers Twitter: https://twitter.com/fpswingers Instagram: https://instagram.com/fpspodmedia Get 30 free days of Kasidie features! Click on the Kasidie banner at https://frontporchswingers.com 20% off Manscaped products with code SWINGERS at https://manscaped.com Get 15% off the best bedroom wellness products: https://bit.ly/3fXXOaM

11 - 29 - 21 TURKEY RECAP, TOO MUCH STUFFING AND OMICRON by Maine's Coast 93.1

11 - 29 - 21 TURKEY RECAP, TOO MUCH STUFFING AND OMICRON by Maine's Coast 93.1

Taste Buds is a podcast where comedians Joe DeRosa and Sal Vulcano hash out all their food based arguments for YOU the fans to decide! MAKE SURE YOU VOTE IN THE TWITTER POLL TO WEIGH IN! Twitter polls go down on Sal's Twitter Account. This weeks episode is a battle of the better Thanksgiving side! Stuffing vs Macaroni and Cheese! With guest comedian Joe List from Tuesdays with Stories! Remember to rate us on itunes! Follow The Show on all socials! Instagram - https://www.instagram.com/tastebudspod/?hl=en Twitter - https://twitter.com/tastebudspod?lang=en https://linktr.ee/Nopreshnetwork    

Thank you for joining us for our Sunday Service! "STUFFing" - November 28, 2021 Connect with us! Facebook: /LincolnParkALWC Instagram: @lpabundantlife www.alwclp.org

This week we're thankful for our listeners and the many questions they provided to this Q&A ep, which got us talking about topics including how we research a new tech project before diving in, using VR to desensitize yourself to real motion sickness, the ravages of space on the human body, the .png pronunciation, a deep dive on stuffing recipes, and whether we'll ever daily-drive a Linux desktop or not. All that, plus, a real live chronobiologist (!) weighs in on our recent Daylight Savings episode!Support the Pod! Contribute to the Tech Pod Patreon and get access to our booming Discord, your name in the credits, and other great benefits! You can support the show at: https://patreon.com/techpod

This week in a special holiday episode Matt and Michelle break down the only Thanksgiving dishes that matter and which should be abolished forever. 

You're full but you can't stop eating. There's a reason why you feel uncomfortable, bloated, and on the verge of slipping into a food coma! It's your body's way of dealing with the massive meal you just ate.   Dr. Vanita Rahman joins “The Weight Loss Champion” Chuck Carroll to explain how taxing it can be on your body when you go back for seconds or even thirds! Food is supposed to be energizing, but eating huge quantities of fat and sugar will leave you feeling sick and sluggish.   Plus, Dr. Rahman answers questions from the Doctor's Mailbag.   - What is the best way to "detox" after a massive meal? - What effect does gaining weight over the holidays have on your health? - Why does salt cause the body to swell? - Can nuts raise cholesterol? - And many more! — — — Kinder Beauty This episode of The Exam Room podcast is sponsored by Kinder Beauty. Receive 50% off your first cruelty-free beauty and self-care box using the code EXAMROOM. https://www.kinderbeauty.com — — — Dr. Vanita Rahman Simply Plant Based Cookbook: https://amzn.to/3zAu4YB Instagram: https://instagram.com/dr.vanita.rahman Twitter: https://twitter.com/DocVanita — — — Chuck Carroll Instagram: https://www.instagram.com/ChuckCarrollWLC Twitter: https://www.twitter.com/ChuckCarrollWLC Facebook: http://wghtloss.cc/ChuckFacebook — — — 21-Day Vegan Kickstart App iOS: https://bit.ly/VegKStrt-iOS Android: https://bit.ly/VegKStrtAndrd Web: https://www.pcrm.org/kickstart — — — Barnard Medical Center Appointments https://bit.ly/BMCtelemed 202-527-7500 — — — Share the Show Please subscribe and give the show a 5-star rating on Apple Podcasts, Spotify, or many other podcast providers. Don't forget to share it with a friend for inspiration!

DumpStat is taking a break this week, but we'll be back next week! Regular episodes every Friday by 2am EST! Wandering Monster every Tuesday! Rime every 2 Saturdays (Rime 5 on Dec 3rd)!I have never stuffed anything before, but now I feel it's like a rite of passage. It's a lost art to replace the very organs that kept a living entity alive with yummy chunks of bread. Put it in my obituary. I can only move on into the afterlife if my best buddies take my body and absolutely slam it to the brim with onions, roasted chestnuts, and a dash of celery. Put me on a plate and make me look delicious so my soul can rest easy.Otherwise, every Thanksgiving I'll haunt their families. "WHYYY DIDN'T YOU STUFF ME???" Just absolutely wreck their houses. I'll ghost-punch their windows and just demand that they stuff me, right? And then... They'll have to like... dig up my grave and stuff me, in the rain and sleet of a cemetery night. And they're crying but they know they were wrong. And now they're making it right. The onions go in. My spectre gives a satisfied smile. All becomes as it should be.Playlists:Wandering MonsterInterviewsActual PlaysBook ReviewsVillains SeriesWarlocks SeriesClerics Series (Finished)Support the show (https://www.patreon.com/DumpStatPodcast)

Chris Goforth filled in for Andy and Randy on this Thanksgiving edition on the Midday Show,  In hour 2, Chris previewed UGA-Ga Tech and several other major CFB headlines. In the second segment of the hour, Chris posed the most important question of the day, "What is your favorite Thanksgiving Day tradition?" Chris closed the hour our by going around the NFL scene See omnystudio.com/listener for privacy information.

Billy and Michelle talk Stuffing, Aftercare, and Gordy Keys.

Thanksgiving is a time to be mindful and reflect on our many blessings. During the holiday, many of us enjoy dinner with family and friends without stopping to consider the nutritional aspects of traditional dishes. Today, we discuss the important biochemical and nutritional benefits of Thanksgiving dinner items. We also talk about dealing with the stress of the holidays and the many reasons we are grateful. Today on The Lab Report: 3:30 Turkey and tryptophan – is it a thing? 5:15 Cranberry sauce apologetics 7:45 Potatoes! - and the microbiome 10:35 Green bean casserole, (fake) mushrooms, and onions 13:15 Hollandaise sauce? Gravy? Stuffing? Ummm…moving on 14:10 Pumpkin is a fruit 15:20 Moderation and modifying your dinner 16:15 Movement and mindfulness 19:20 Gratitude and community – Patti & Michael give thanks Additional Resources: Michael's Famous Green Bean Casserole? Subscribe, Rate, & Review The Lab Report Thanks for tuning in to this week's episode of The Lab Report, presented by Genova Diagnostics, with your hosts Michael Chapman and Patti Devers. If you enjoyed this episode, please hit the subscribe button and give us a rating or leave a review. Don't forget to visit our website, like us on Facebook, follow us on Twitter, Instagram, and LinkedIn. Email Patti and Michael with your most interesting and pressing questions on functional medicine: podcast@gdx.net. And, be sure to share your favorite Lab Report episodes with your friends and colleagues on social media to help others learn more about Genova and all things related to functional medicine and specialty lab testing. Disclaimer: The content and information shared in The Lab Report is for educational purposes only and should not be taken as medical advice. The views and opinions expressed in The Lab Report represent the opinions and views of Michael Chapman and Patti Devers and their guests.   See omnystudio.com/listener for privacy information.

Episode Summary: Happy Thanksgiving all you wonderful people. Chef Seth Brundle joins Tre'vell and Jarrett for a HEATED convo about the best and less-than-best Thanksgiving side dishes. Friendships are tested, trust is broken, but there is one thing they can all agree on: Thanksgiving is not the time to experiment with new recipes. Period! Don't listen to this episode on an empty stomach cause Chef Brundle describes how he cooked a turkey three ways, his black truffle mac & cheese, grandma's dressing, okra stew, and more. Plus, Tre'Vell reveals the one dish you should never, ever serve if you invite them to your Thanksgiving . . . or any holiday. Episode Notes:Our guest hosts Seasoned with Seth Brundle on Buzzfeed and runs The SZNG. Check out his website here. The social clip that Tre'vell played is “Don't Experiment on Thanksgiving Auntie Carmel,” and Seth brought up the Gullah Geechee people that are from the North and South Carolinas as well as Georgia and Florida. On our IG and Twitter, we are encouraging everyone to support Black-owned businesses. Check out our feeds for any ideas.  Black History Is Happening Every DaySoul Food debuted in 1997 and starred Vanessa Williams, Vivica A. Fox, Nia Long, and Mekhi Phifer. It celebrated Black food and family. Now you can watch it on HBO Max. Shop Black-Owned Businesses on Black FridayHere are the businesses referenced by Jarrett & Tre'Vell on this week's episodeJarrett: MSPIRED ROOM sells candles and home decor. Jarrett: One'der Years has the resting baby face onesie for all those parents that need a laugh. Producer Lorraine:  Misha's Kind Foods creates plant-based cheeses for the lactose intolerant. Tre'Vell: Black Like I Never Left  creates cool coasters celebrating Black culture. Our Sponsors This WeekBetterHelpFANTI listeners get 10% off their first month at BetterHelp.com/FANTI Go ahead and @ us Email: FANTI@maximumfun.org IG@FANTIpodcast@Jarrett Hill@rayzon (Tre'Vell) Twitter@FANTIpodcast@TreVellAnderson@JarrettHill@Swish (Senior Producer Laura Swisher)@Rainewheat (Producer Lorraine Wheat) FANTI is produced and distributed by MaximumFun.orgLaura Swisher is senior producer and Lorraine Wheat is producer. Episode Contributors: Jarrett Hill, Laura Swisher, Tre'Vell Anderson, Lorraine WheatMusic: Cor.eceGraphics: Ashley Nguyen

11 - 24 - 21 SO MUCH STUFFING SO LITTLE OVEN SPACE by Maine's Coast 93.1

You can donate at 991themix.com or make a cash donation by texting STUFFING to 41444 or purchase a $5 sack hunger back at checkout at your local Pick 'n Save stores! See omnystudio.com/listener for privacy information.

You can donate at 991themix.com or make a cash donation by texting STUFFING to 41444 or purchase a $5 sack hunger back at checkout at your local Pick 'n Save stores! See omnystudio.com/listener for privacy information.

You can donate at 991themix.com or make a cash donation by texting STUFFING to 41444 or purchase a $5 sack hunger back at checkout at your local Pick 'n Save stores! See omnystudio.com/listener for privacy information.

You can donate at 991themix.com or make a cash donation by texting STUFFING to 41444 or purchase a $5 sack hunger back at checkout at your local Pick 'n Save stores! See omnystudio.com/listener for privacy information.

You can donate at 991themix.com or make a cash donation by texting STUFFING to 41444 or purchase a $5 sack hunger back at checkout at your local Pick 'n Save stores! See omnystudio.com/listener for privacy information.

Susan Koeppen has NEVER had stuffing, it just grosses her 'aht. Sean Collier has the perfect plan for after Thanksgiving, and the Commonheart debut a new tune ahead of their show Friday night at Mr. Smalls.

Thank you Nicole from Jolly Good soda for donating to Stuff the Bus! You can make a cash donation too, by texting STUFFING to 41444!! See omnystudio.com/listener for privacy information.

Turkey. Stuffing. A side of Egg Bowl. Thanksgiving week delivers a cornucopia of betting opportunities across this final full slate of the season. Action Network experts Stuckey and Collin Wilson run through a card packed with rivalry games and high stakes showdowns for bowl jockeying, giving their favorite sides, totals, underdogs and more. Will Bedlam live up to its name? How crazy can this Iron Bowl get? Can Michigan hang with Ohio State this time? All of these questions will be answered, so slip on those roomy sweats, grab a drumstick and dig right in. OHIO STATE MICHIGAN - 3 MIN BEDLAM - 13 MIN IRON BOWL - 23 MIN CIVIL WAR - 31 MIN DUKE MIAMI - 38 MIN FIU SoMiss - 39 MIN ACC SLATE - 43 MIN AAC SLATE - 49 MIN BIG 10 - 53 MIN C-USA - 59 MIN BAYLOR TT - 60 MIN KENT STATE MIAMI - 65 MIN MT WEST - 67 MIN SEC - 73 MIN EGG BOWL - 76 MIN SUN BELT - 81 MIN FSU UF - 85 MIN

Let's get stuffed! This week, Justin and Kevin put their stretchy pants on as they gear up for Thanksgiving 2021. This week, The Gays chat about Thanksgiving dinner, getting stuffed by food and Grindr hook ups and new music from Taylor Swift and Adele! Did we mention, Britney Spears is finally free?! Kevin gets ready for a date and Justin is OVER cleaning up and getting ready for the Holidays.PARAMOUNT+Enjoy hundreds of Shows, Movies and Exclusive Content, available right at your fingertips! Try Paramount+ for FREE for 7 Days! Click here to start your trialEnjoyed this episode? Don't forget to share with your pals and follow us on Instagram @TwoBlandGaysSupport the show (https://cash.app/$TwoBlandGays)

5 Hosts. One Thanksgiving zoom chat. Lots of laughs and frivolity. Join Adam Sommer, Sean Diller, Rachel Parker, Kevin Smith, and Nicholas Linke as they take a break from their usual hosting duties to come together and debate the issue that matters most: Food.

The Mincing Rascals are John Williams of WGN Radio, Eric Zorn of the Picayune Sentinel, Lisa Donovan of The Chicago Tribune, Brandon Pope of WCIU and Ebony Magazine, and Jon Hansen of Block Club Chicago. They kick off the podcast by discussing the hard hitting topic of Thanksgiving stuffing and mac and cheese. Then the […]

11 - 23 - 21 STUFFING AND KELLY'S BREAD QUESTION by Maine's Coast 93.1

All stuffing is pretty much the same right? Wrong! Chef Plum from the Food Network has some great ideas to spice up this classic Thanksgiving side! Image Source: Getty Images

THANKSGIVING NONSENSE! Mike's uncle, Gene Melzer(Chef Geno)joins the fellas in the saloon for a Thanksgiving Spectacular. Cooking tips, brushes with famous people, Thanksgiving traditions, nonsensicals and Turkey Day This vs. That. Enjoy our nonsense while preparing for the big day. Happy Thanksgiving to all Saloonatics!

(00:00-8:05): How does childhood trauma affect us as adults? Brian and Aubrey talked about this and reflected on Hoda Kotb's interview with Will Smith on the Today Show.  (8:05-24:59): Josh Larsen, Editor & Film Critic at Think Christian, Host & Producer of the Think Christian podcast, and Co-host of the radio show & podcast Filmspotting, joined Brian and Aubrey to chat about his Think Christian article, “The French Dispatch as Eschatological Coloring Book,” and the Think Christian Podcast episode, “White Saviors (Dune, Passing).”  Check out Josh's articles and the Think Christian Podcast at thinkchristian.net And learn more about Josh at larsenonfilm.com and connect with him on Twitter at @LarsenOnFilm (24:59-33:38): Brian and Aubrey shared their thoughts on Scott Sauls' blog post, “Confessions of a Sometimes Restless Insomniac.” (33:38-43:25): Brian and Aubrey shared their TOP FIVE Thanksgiving Foods. Aubrey's #1 pick was Sweet Potato Casserole and Brian's #1 pick was Stuffing. (43:25-51:35): Brian and Aubrey reflected on “Oprah's Intention of the Week: Cultivating Gratitude.” See omnystudio.com/listener for privacy information.

Stuffing, mashed potatoes, cranberry sauce, green beans! Chef Plum and Marysol Castro ask chefs to talk about the real stars of Thanksgiving dinner. We also talk with Bon Appétit's Test Kitchen Director Chris Morocco about the side dishes featured in the magazine's Thanksgiving issue. Plus, we talk to farmer Keith Bishop, owner of Connecticut's one and only cranberry bog about what it's like to cultivate the farm's ruby vines. This show was produced by Robyn Doyon-Aitken and Catie Talarski. Our interns are Abē Levine and Dylan Reyes. Guests: Chris Morocco – Test Kitchen Director at Bon Appétit magazine Martie Duncan – Party planner and host of the AllRecipes Homemade podcast Jeff Purrazzi – Private chef in New York Yair Lenchner – Private chef, sommelier and certified nutritionist in New York Tony Olive – Pitmaster with Backdraft Bar-B-Q (a competitive barbeque team) and Fire Marshal at Longridge Fire Company in Stamford, Conn. Keith Bishop – Farmer/co-owner Bishops Orchard & Winery and Killingworth Cranberries Chloe Murphy – Food justice educator at FRESH New London, a community garden in New London, Conn. Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Presented with Holley! For some reason, this show and Holley go together like tires and smoke - a perfect fit! We are happy to announce that we have signed a long term arrangement with Holley as Title Sponsor of this wacky show for the next year. If that doesn't make you want to buy an awesome speed part, nothing will! Visit Holley.com and make SURE you tell them we sent you! Dukes Review: I've got good news and bad news for this one. Here's the good news. My high school Nova returns and you are going to see a sweet jump of the General - from a very important location. The Hazzard impound yard….You'll see Rosco cars there, bad guys cars you recognize, my high school Nova….and what's this? A non General Lee unconverted white 68 Charger (likely a future-to-be General Lee). That's the good news. The bad news is….I think the first stunt-miniature shot might be in this episode. It's not of a car though. Patreon Peeps, the year 2021 will be an important one for Patreon specifically, and if you'd consider jumping up to the $5 level it would sure help. The $10 level will remain and we now have a brand new $20 level as well! All members who join at that level will receive a sticker swag pack in the mail, you'll be IMMEDIATELY entered in the monthly prize grab, and you'll receive a phone call from one (or all) of us to chat up whatever you want for 30 minutes! Thank you SO MUCH to those of you who have joined in for the extra content that is only for Patreon supporters. To get in on the action and support the show with a minor financial contribution just click the link below to sign up. http://www.patreon.com/kfshow. Kibbe invented a product! Well, a team of buddies and Kibbe invented a product...and finally launched it. It only took 10 years and it's not for cars at all. It's for baseball! Check it out: https://www.magictee.io Click to join our super secret KF Show Only listener email list..just in case we get blocked from every social and podcast platform! https://forms.aweber.com/form/48/1311263948.htm The post K&F Show #207: Thanksgiving Stuffing 2021; Dukes of Hazzard S6E20 Review “The Ransom of Hazzard County” first appeared on The Muscle Car Place.