Podcasts about Tabasco sauce

Drunk and horny and all about Cynna's pu$$y, they sing us an all-star La Cucaracha, and Slowpoke seems to have some sort of Tabasco fetish. FIND ALL THINGS STICKY DOLL HERE ⁠⁠https://linktr.ee/stickydoll (0:00) Speedy Gonzales Call (00:48) LaCucaRacha w/ Hank Hill, Barney Gumble, and Peter Griffin (01:38) Slowpoke Rodriguez on the Call (03:34) Tabasco Sauce (04:09) Cynna's Pu$$y "If this video offends you please go to church after you watch it." -El Sancho, STICKY DOLL STICKY DOLL is a Industrial Punk Band and Funny as Fuck Podcasters. All STICKY DOLL Music is 100% BASS & DRUMS ONLY - No Guitar Official Music and Merch: http://stickydoll.com All Videos: https://youtube.com/stickydoll Watch all our Live Stream shows at https://www.facebook.com/stickydoll AND listen to our Podcast "In Bed w/ STICKY DOLL" on YouTube Music, Spotify, Apple, or wherever YOU listen! FEATURED STICKY DOLL SONG "Shiny Spikes" from the massively successful EP "Like Us. Love Us. Lust Us. Fuck Us." ⁠https://open.spotify.com/track/09dk4JRWKfzLiVGh0nea19?si=1eb2dde13b354a37⁠ #punk #goth #podcast #comedy #wb #animation #mexico #looneytunes FIND ALL THINGS STICKY DOLL HERE ⁠⁠⁠https://linktr.ee/stickydoll⁠ Speedy Gonzales is an animated cartoon character in the Warner Bros. Looney Tunes and Merrie Melodies series of cartoons. He is portrayed as "The Fastest Mouse in all Mexico" with his major traits being the ability to run extremely fast, being quick-witted and heroic while speaking with an exaggerated Mexican accent.[1] He usually wears a yellow sombrero, white shirt and trousers (which was a common traditional outfit worn by men and boys of rural Mexican villages), and a red kerchief, similar to that of some traditional Mexican attires.[2] There have been 46 theatrical shorts made either starring or featuring the character. Slowpoke Rodriguez is a character from the Looney Tunes series. He is the slowest mouse in all Mexico. He is also the cousin of Speedy Gonzales, the fastest mouse in all Mexico. Despite his seeming physical deficiency, Slowpoke proves himself to be very cunning and virtually as smart as Speedy is fast. He also shows very good gunfighting and hypnotism skills, which he uses as self-defense from predators such as cats. He usually relies on Speedy to get away from Sylvester. FIND ALL THINGS STICKY DOLL HERE ⁠⁠⁠https://linktr.ee/stickydoll

El Santo the most popular Lucha Libre wrestler in history calls in (funny thing is he sounds a HELL of a lot like George Lopez)! There is crazy pu$$y talk with Looney Tunes Mexican duo Speedy Gonzales and Slowpoke Rodriguez, and "Hell" Sancho's homemade Cool Whip Hot Tamale Burritos...mmm! FIND ALL THINGS STICKY DOLL HERE https://linktr.ee/stickydoll (0:00) Show Intro (09:54) Moxee Correspondent P.A.L.™ Call (18:58) El Santo Call (24:02) STICKY DOLL Burrito's (25:38) Hot Tamale Commercial (32:44) Speedy Gonzales Call (33:28) LaCucaRacha w/ Hank Hill, Barney Gumble, and Peter Griffin (34:18) Slowpoke Rodriguez on the Call (36:12) Tabasco Sauce (36:48) Cynna's Pu$$y (38:06) M.A.M.™ Call (42:46) NEW DESERT DOOM - "Alto Por Favor!" "If this video offends you please go to church after you watch it." -El Sancho, STICKY DOLL ★ STICKY DOLL is a Industrial Punk Band and Funny as Fuck Podcasters. All STICKY DOLL Music is 100% BASS & DRUMS ONLY - No Guitar ★ Official Music and Merch: http://stickydoll.com ★ All Videos: https://youtube.com/stickydoll ★ Watch all our Live Stream shows at https://www.facebook.com/stickydoll AND listen to our Podcast "In Bed w/ STICKY DOLL" on YouTube Music, Spotify, Apple, or wherever YOU listen! FEATURED STICKY DOLL SONG "Shiny Spikes" from the massively successful EP "Like Us. Love Us. Lust Us. Fuck Us." ⁠https://open.spotify.com/track/09dk4JRWKfzLiVGh0nea19?si=1eb2dde13b354a37⁠ #punk #wb #podcast #comedy #wrestling #animation #mexico #looneytunes #wtf

Dinner tonight…an experiment!  Buffalo Chicken Smash Burgers!  Ground chicken, “Red Hot” Buffalo Chicken Spice Mix, a smoking hot flattop griddle…AND THEY WERE GREAT!  Toasted potato rolls, burgers topped with mozzarella and the sauce was Red Hot Nashville Sauce, Tabasco Sauce, and Franks Wing Sauce, mixed with blue cheese dressing.  Homemade coleslaw with homemade KFC slaw dressing.  It is a keeper!  The Music Authority Podcast...listen, like, comment, download, share, repeat…heard daily on Podchaser, Deezer, Amazon Music, Audible, Listen Notes, Mixcloud, Player FM, Tune In, Podcast Addict, Cast Box, Radio Public, Pocket Cast, APPLE iTunes, and direct for the source distribution site: *Podcast - https://themusicauthority.transistor.fm/   AND NOW there is a website! themusicauthority.comThe Music Authority Podcast!  Special Recorded Network Shows, too!  Different than my daily show! *Radio Candy Radio Monday Wednesday, & Friday 7PM ET, 4PM PT*Rockin' The KOR Tuesday, Wednesday, and Thursday at 7PM UK time, 2PM ET, 11AM PT  www.koradio.rocks*Pop Radio UK Friday, Saturday, & Sunday 6PM UK, 1PM ET, 10AM PT!  *The Sole Of Indie  https://soleofindie.rocks/  Monday Through Friday 6-7PM EST!*AltPhillie.Rocks Sunday, Thursday, & Saturday At 11:00AM ET!August 29, 2024, Thursday, three of three…@addy - 01 Garden Snake [Eclipse]The Red Button - Behind A Rainbow [Now It's All This!] (Jem Records)Poppermost Songs - Patties Record WorldStephen Schijns - Take Your Life And RunX Ray Spex - I Can't Do AnythingDanny Wilkerson - When Your Number's Up [Wilkerson] (Big Stir Records) (SpyderPop Records)The Jekylls - Can't Set You Free [The One I Want, The One I Need]Eric Peter Schwartz Music - When It's Time To Go [Casual Ghosts]Swansea Sound - I Don't Like Men In Uniform [Twentieth Century]Edward Rogers - The Head of the Nail [Catch A Cloud]

This morning, Dave wanted to know what booby traps your kids have set for you! AND Matt's a day early with his singing pets in The Social Ammo...

For more helpful information, advice, and recommendations, go to www.dirtdoctor.com.

Losers have to drink the Hot Mexican Hooker Shot... It's Tequila, Tuna Fish Water and Tabasco Sauce... Yikes! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Losers have to drink the Hot Mexican Hooker Shot... It's Tequila, Tuna Fish Water and Tabasco Sauce... Yikes! Learn more about your ad choices. Visit megaphone.fm/adchoices

551. Part 2 of our conversation with Shane K. Barnard about his research into Tabasco Sauce and Bayou Teche. Holding a Ph.D. in history, Bernard has served as historian and curator to McIlhenny Company for over twenty-five years. He is the author of Tabasco: An Illustrated History and several books about Cajun and Creole history. Teche: A History of Louisiana's Most Famous Bayou. Recipient of a 2017 Book of the Year Award presented by the Louisiana Endowment for the Humanities. Shane K. Bernard's Teche examines this legendary waterway of the American Deep South. Bernard delves into the bayou's geologic formation as a vestige of the Mississippi and Red Rivers, its prehistoric Native American occupation, and its colonial settlement by French, Spanish, and, eventually, Anglo-American pioneers. He surveys the coming of indigo, cotton, and sugar; steam-powered sugar mills and riverboats; and the brutal institution of slavery. He also examines the impact of the Civil War on the Teche, depicting the running battles up and down the bayou and the sporadic gunboat duels, when ironclads clashed in the narrow confines of the dark, sluggish river" (Google Books). This week in Louisiana history. December 2, 1981. Britney Spears born in Kentwood, Louisiana. This week in New Orleans history. Jessie Hill (December 9, 1932 — September 17, 1996), R&B and Louisiana blues singer and songwriter is best remembered for the song "Ooh Poo Pah Doo". This week in Louisiana. Old World Christmas Lights Spectacular 520 Broadway St. Minden, LA 71055 Website There is a beautiful Christmas lights display each year in Minden, a small town with some strong German influence. Every year, the historic downtown area transforms into a winter wonderland with dozens of life-sized nutcrackers and thousands of twinkling lights. It's one of the most spectacular Christmas events in Louisiana. Postcards from Louisiana. Shane Bernard's father Ron Bernard sings "Gimme Back my Cadillac" and "This Should Go on Forever." Listen on Google Play. Listen on Spotify. Listen on TuneIn. The Louisiana Anthology Home Page. Like us on Facebook. 

550. Part 1 of our conversation with Shane K. Barnard about his research into Tabasco Sauce and Bayou Teche. Holding a Ph.D. in history, Bernard has served as historian and curator to McIlhenny Company for over twenty-five years. He is the author of Tabasco: An Illustrated History and several books about Cajun and Creole history. "Teche: A History of Louisiana's Most Famous Bayou. Recipient of a 2017 Book of the Year Award presented by the Louisiana Endowment for the Humanities. Shane K. Bernard's Teche examines this legendary waterway of the American Deep South. Bernard delves into the bayou's geologic formation as a vestige of the Mississippi and Red Rivers, its prehistoric Native American occupation, and its colonial settlement by French, Spanish, and, eventually, Anglo-American pioneers. He surveys the coming of indigo, cotton, and sugar; steam-powered sugar mills and riverboats; and the brutal institution of slavery. He also examines the impact of the Civil War on the Teche, depicting the running battles up and down the bayou and the sporadic gunboat duels, when ironclads clashed in the narrow confines of the dark, sluggish river" (Google Books). This week in Louisiana history. November 24, 1813. W.C.C. Claiborne offers $500 reward for Jean Lafitte's capture. This week in New Orleans history. Lee Dorsey Passes Away, December 2, 1986. Born in New Orleans on December 24, 1924,  singer Irving Lee Dorsey was a childhood friend of Fats Domino. His biggest hits were "Ya Ya" (1961) and "Working in the Coal Mine" (1966). Much of his work was produced by Allen Toussaint with instrumental backing provided by the Meters. Dorsey died in New Orleans on December 2, 1986. This week in Louisiana. Victorian Christmas Joseph Jefferson Home & Rip Van Winkle Gardens 5505 Rip Van Winkle Rd. New Iberia LA 70560 Tours of the Joseph Jefferson Home and Rip Van Winkle Gardens decorated for the Holiday Season. November 28, 2022 — December 31, 2023 Website Phone: (337) 359-8525 Email: ripsrookery@yahoo.com Postcards from Louisiana. Sam Bee and Bailey Barrows write a Thanksgiving poem on Frenchmen St. Listen on Google Play. Listen on Spotify. Listen on TuneIn. The Louisiana Anthology Home Page. Like us on Facebook. 

This season, as you know, is all about the journeys of some of the world's most fascinating foods, and for each episode we release, we're hosting live listening sessions with content creators from around the world to give us more insight into the subject at hand.For this session, we discussed our episode about Tabasco Sauce with Chef Nini Nguyen, a Vietnamese, New Orleans-based chef. We learned about hot sauces in New Orleans cooking traditions, as well as the rich Vietnamese influence in Lousiana's cuisine, food production, and culture.This episode is a discussion we held after listening to our main episode about Tabasco sauce, so if you haven't already, please go listen to that one before making your way to this one! Hosted on Acast. See acast.com/privacy for more information.

For this episode, prepare to get peppered with facts about what is arguably the world's most charismatic sauce: Tabasco! Kiona and Luis talk about the condiment's 150-year history, its many ventures into everywhere from archaeological expeditions to the International Space Station, and about how, despite sharing its name with a state in Mexico, it's not, in fact, Mexican. Or is it? Follow us on Instagram @hownottotravelpod and @ochentapodcasts. You can also follow us on Twitter @ochentapodcasts and on TikTok @studioochenta.Hosted on Acast. See acast.com/privacy for more information. Hosted on Acast. See acast.com/privacy for more information.

This week Dr. Shane Bernard tells us the history of Avery Island in Louisiana, including fascinating stories about the conservation efforts of E. A. “Ned” McIlhenny (1872-1949), the son of TABASCO® Sauce inventor E. McIlhenny. As the story goes, this man single handedly saved the imperiled Snowy Egret by creating protected sanctuary on the island that by 1911, had a thriving population over 100,000 birds.  E. A. also banded over 300,000 birds and waterfowl to learn their migration habits, along with authoring a book with Charles Jordan about wild turkeys. The 2200 acre island also is home to a subspecies of whitetail deer thought to only live on the island. Shane, an accomplished author himself, is the historian and curator for the McIlhenny family and the TABASCO brand, who shares some great stories with us. You'll be surprised. Listen, Learn, Enjoy!Show Notes:Photo Credit: Bird City Platform Courtesy of Pam Mcilhenny Avery Island Home of TABASCO®: https://www.tabasco.com/visit-avery-island/Support the showStay connected with GameKeepers: Instagram: @mossyoakgamekeepers Facebook: @GameKeepers Twitter: @MOGameKeepers YouTube: @MossyOakGameKeepers Website: https://mossyoakgamekeeper.com/ Subscribe to Gamekeepers Magazine: https://bit.ly/GK_Magazine Buy a Single Issue of Gamekeepers Magazine: https://bit.ly/GK_Single_Issue Join our Newsletters: Field Notes - https://bit.ly/GKField_Notes | The Branch - https://bit.ly/the_branch Have a question for us or a podcast idea? Email us at gamekeepers@mossyoak.com

Every bottle of Tabasco sauce on earth comes from one place - Avery Island, deep down in Louisiana. The same place where the sauce was invented by one Edmund McIlhenny in 1868.Joining Dallas to uncover the origin story of the world's favourite spicy sauce is the official Tabasco historian Shane Bernard.Edited by Joseph Knight, Produced by Freddy Chick, Senior Producer is Charlotte LongFor more History Hit content, subscribe to our newsletters here.If you'd like to learn even more, we have hundreds of history documentaries, ad-free podcasts, and audiobooks at History Hit - subscribe today! Hosted on Acast. See acast.com/privacy for more information.

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Taco Bell is bringing back its wildly successful Nacho Fries and adding some extra heat this time around. The item returns to menus Oct. 13 for a limited time and will feature a new option with Truff’s Hotter Hot Sauce. The two Southern California brands tested the product last year and are now bringing it systemwide while supplies last. Truff Hot Sauce was launched in 2017 and quickly garnered a dedicated social media following and a vote of approval from Oprah, among other celebrities. The company labels its products as “luxury condiments,” describing its hot sauce “as if truffle and sriracha had a baby.” According to the company, the Truff Hotter Hot sauce is about two to three times the heat level of its original formula, or about 5,000 to 7,000 on the Scoville Scale (for context, Tabasco Sauce measures about 2,500 SHUs). The partnership with Truff is the first time Taco Bell has collaborated with another brand on a new sauce, which is notable as the brand’s sauces are a signature differentiator. Taco Bell has even gone so far as to launch a sauce packet merchandise collection, with everything from socks and bow ties to bathrobes and blankets. The partnership marks the latest iteration for Taco Bell’s Nacho Fries, which were initially introduced in 2018 and quickly became the chain’s most successful new product launch ever. The fries are part of one in four orders at the chain and, most recently, helped break weekly sales records twice during Q2. The success has inspired Taco Bell to introduce limited-time iterations, like the Rattlesnake Fries and Reaper Ranch Fries, to generate occasional traffic and sales upticks. The Truff’s collaboration should continue the product’s success, as consumer demand for hot sauce grows at a compound annual rate of over 7%. Hear more from Alicia Kelso. Plus, catch up on all the top news of the day with our daily news recap at the beginning of each episode. Be sure to subscribe to First Bite wherever you get your podcasts or on Spotify, or Apple Podcasts.

In 1868, in the remote backwater reaches of south Louisiana's Avery Island, Edmund Mclhenny invented Tabasco Sauce.   While no one is sure how or why he came up with his proprietary elixir, the iconic company is now in its 6th generation of family ownership. Taking us down dark Louisiana bayous, historian Shane Bernard colorfully describes the Mclehennys as businessmen, hunters and conservationists, telling amazing stories about the remote region; nutria rats, bears, plume hunting, duck hunting, bird sanctuaries, bird banding and much more. You'd have never thought so much goodness could fit into a tiny condiment bottle!    Podcast Sponsors: BOSS Shotshells https://bossshotshells.com/ Benelli Shotguns https://www.benelliusa.com/shotguns/waterfowl-shotguns Tetra Hearing https://tetrahearing.com/ Kanati Waterfowl Taxidermy https://https://kanati.com/ Mojo Outdoors https://www.mojooutdoors.com/p Tom Beckbe https://tombeckbe.com/ Flash Back Decoys https://www.duckcreekdecoys.com/ Voormi https://voormi.com/ GetDucks.com USHuntList.com   It really is duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences year-round: Instagram @ramseyrussellgetducks YouTube @GetDucks Facebook @GetDucks.com   Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

About the Podcast The Stevens Group has been presenting the PR Masters Series Podcast for two years now.  This series is part of the ongoing partnership between The Stevens Group and CommPRO to bring to PR, digital/interactive and marketing communications agencies the wisdom of those who have reached the top of the PR profession.  Today's special guest is Barbara Way Hunter, Founder of Hunter Public Relations.     About Our Guest Barbara Way Hunter was founder of Hunter Public Relations, a New York firm, from March 1989 to December 2000.  She is now retired, but the firm continues as Hunter:, currently with more than 200 staff members. Ms. Hunter was formerly president of Dudley-Anderson-Yutzy, one of the earliest PR firms, founded in 1908.  She joined D-A-Y as an account executive in February 1956 after earlier experience as as a staff member of Food Field Reporter, a trade publication for the food industry, publicist for Sealtest products at  National Dairy Products Corp. and account executive at Sally Dickson Associates. In 1969, after two of D-A-Y's partners died, Ms. Hunter and her sister, Jean Schoonover, bought out the remaining partner and grew the business 500% in the next 12 years. When D-A-Y was acquired by the advertising agency, Ogilvy & Mather, in 1983, she became vice-chairman of its public relations department. She left O&M at the end of 1988 and, joined by two partners, formed Hunter MacKenzie Cooper in March 1989. McIlhenny Company, maker of Tabasco Sauce, was its first client. When the two partners departed, she continued the firm as Hunter Public Relations until 2000 when she sold it to five of her top staff members Ms Hunter. Graduated from the College of Arts & Sciences at Cornell University in 1949.  While there she was women's editor of the Cornell Daily Sun, president of her sorority (Kappa Kappa Gamma), and was elected to Mortar Board, a senior honorary society. A trustee of the university from 1980 to 1985, she also served on the advisory council of the College of Agriculture and Life Sciences :,d is a lifetime member of the Cornell Council.  For five years she was president of her alumni class.  She is a former director of the YMCA of Greater New York.  After retirement and relocation to Walpole, NH, from 2004 to 2008 she served as president of the Point O'Woods Association, a community on Fire Island, NY, and president of the Walpole Historical Society. Ms. Hunter was the 1984 national president of the Public Relations Society of America and prior to that president of the New York Chapter. She is a member of the PRSA College of Fellows and is a former trustee of The Institute for Public Relations Research and Education.  She is the recipient of numerous presidential citations from the Society, the John Hill award from the New York Chapter and the 1993 Gold Anvil from the national society.  She was chairman of the 1989 PRSA national conference in Dallas,  and founded the PRSA Food and Beverage Section in 1992, She served on the boards of The Advertising Women of New York and the Women Executives in Public Relations. Ms. Hunter received the Matrix Award from the New York Women in Communications in 1980, the Entrepreneurial Woman Award from the Women Business Owners of New York in 1981, and the national Headliner Award from Women in Communications in 1984,   She was a charter member of the Committee of 200 and is a member of the YMCA Academy of Women Achievers.  In 1976 Business Week named her as one of the 100 outstanding women in business. Ms. Hunter was born in Westport, New York, on July 14, 1927, the daughter of Dr. Walter and Hilda Way.  She attended The Westport Central School and was valedictorian of her graduating class in 1945. After graduation from Cornell, she moved to Manhattan where she lived for the next 50 years.  In 1953 she married Austin Hunter, and they subsequently had two daughters, Kimberley and Victoria. Their marriage lasted 60 years.  

About the Podcast The Stevens Group has been presenting the PR Masters Series Podcast for two years now.  This series is part of the ongoing partnership between The Stevens Group and CommPRO to bring to PR, digital/interactive and marketing communications agencies the wisdom of those who have reached the top of the PR profession.  Today's special guest is Barbara Way Hunter, Founder of Hunter Public Relations.     About Our Guest Barbara Way Hunter was founder of Hunter Public Relations, a New York firm, from March 1989 to December 2000.  She is now retired, but the firm continues as Hunter:, currently with more than 200 staff members. Ms. Hunter was formerly president of Dudley-Anderson-Yutzy, one of the earliest PR firms, founded in 1908.  She joined D-A-Y as an account executive in February 1956 after earlier experience as as a staff member of Food Field Reporter, a trade publication for the food industry, publicist for Sealtest products at  National Dairy Products Corp. and account executive at Sally Dickson Associates. In 1969, after two of D-A-Y's partners died, Ms. Hunter and her sister, Jean Schoonover, bought out the remaining partner and grew the business 500% in the next 12 years. When D-A-Y was acquired by the advertising agency, Ogilvy & Mather, in 1983, she became vice-chairman of its public relations department. She left O&M at the end of 1988 and, joined by two partners, formed Hunter MacKenzie Cooper in March 1989. McIlhenny Company, maker of Tabasco Sauce, was its first client. When the two partners departed, she continued the firm as Hunter Public Relations until 2000 when she sold it to five of her top staff members Ms Hunter. Graduated from the College of Arts & Sciences at Cornell University in 1949.  While there she was women's editor of the Cornell Daily Sun, president of her sorority (Kappa Kappa Gamma), and was elected to Mortar Board, a senior honorary society. A trustee of the university from 1980 to 1985, she also served on the advisory council of the College of Agriculture and Life Sciences :,d is a lifetime member of the Cornell Council.  For five years she was president of her alumni class.  She is a former director of the YMCA of Greater New York.  After retirement and relocation to Walpole, NH, from 2004 to 2008 she served as president of the Point O'Woods Association, a community on Fire Island, NY, and president of the Walpole Historical Society. Ms. Hunter was the 1984 national president of the Public Relations Society of America and prior to that president of the New York Chapter. She is a member of the PRSA College of Fellows and is a former trustee of The Institute for Public Relations Research and Education.  She is the recipient of numerous presidential citations from the Society, the John Hill award from the New York Chapter and the 1993 Gold Anvil from the national society.  She was chairman of the 1989 PRSA national conference in Dallas,  and founded the PRSA Food and Beverage Section in 1992, She served on the boards of The Advertising Women of New York and the Women Executives in Public Relations. Ms. Hunter received the Matrix Award from the New York Women in Communications in 1980, the Entrepreneurial Woman Award from the Women Business Owners of New York in 1981, and the national Headliner Award from Women in Communications in 1984,   She was a charter member of the Committee of 200 and is a member of the YMCA Academy of Women Achievers.  In 1976 Business Week named her as one of the 100 outstanding women in business. Ms. Hunter was born in Westport, New York, on July 14, 1927, the daughter of Dr. Walter and Hilda Way.  She attended The Westport Central School and was valedictorian of her graduating class in 1945. After graduation from Cornell, she moved to Manhattan where she lived for the next 50 years.  In 1953 she married Austin Hunter, and they subsequently had two daughters, Kimberley and Victoria. Their marriage lasted 60 years.  

Kicks for Kids Day continues. Oh Sara teaches BJ how to Twerk. See omnystudio.com/listener for privacy information.

This episode looks at three “Hidden Folklorists” from Louisiana with special guest Joshua Clegg Caffery from the Center for Louisiana Studies at the University of Louisiana Lafayette. The Hidden Folklorists are Becky Elzy and Alberta Bradford, two spiritual singers who had been born in slavery, but who years later sang over a hundred spirituals for collectors; and E.A. McIlhenny, the head of the Tabasco Sauce company, who first collected their spirituals into a book. We recount details of how a microfilm of unique, unpublished manuscript spirituals by Bradford and Elzy came to be part of the American Folklife Center archive, and how Bradford and Elzy came to be recorded on audio discs for the Library of Congress by Alan Lomax in 1934, with the resulting recordings also coming to the AFC Archive. It’s an amusing story in which the 19-year-old Alan Lomax is forced to leave his father, the seasoned collector John A. Lomax “by the side of the road” and drive 40 miles with the 73 year old Bradford to try to find the 82 year old Elzy so they can sing together for the Library’s recording machine. The episode also presents several of their spirituals, and ends with the very moving recording of two women who had been born in slavery singing “Free at last, free at last, thank God almighty, got free at last!”

James Yarcho and David Harrison host the top-ranked podcast on the Apple Podcast charts focused on the Tampa Bay Buccaneers and their pursuit for a Super Bowl title in the 2020-2021 NFL Season; voted by fans and listeners as the best Buccaneers focused podcast two-years in a row!Finishing the week talking about one of the biggest needs for the Tampa Bay Buccaneers: The quarterback position. If you're confused, you're not the only one, but our hosts tackle a mock draft and trade speculation, both surrounding the potential for the Bucs to prioritize bringing in a successor to Tom Brady earlier than most expect. Then, it's 'Freaky Friday' thanks to one callers ultimatum. On this edition of the Locked On Bucs Podcast!Support Us By Supporting Our Sponsors!Built BarBuilt Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKED15,” and you'll get 15% off your next order.BetOnline AGThere is only 1 place that has you covered and 1 place we trust. Betonline.ag! Sign up today for a free account at betonline.ag and use that promocode: LOCKEDON for your 50% welcome bonus.Rock AutoAmazing selection. Reliably low prices. All the parts your car will ever need. Visit RockAuto.com and tell them Locked On sent you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

James Yarcho and David Harrison host the top-ranked podcast on the Apple Podcast charts focused on the Tampa Bay Buccaneers and their pursuit for a Super Bowl title in the 2020-2021 NFL Season; voted by fans and listeners as the best Buccaneers focused podcast two-years in a row! Finishing the week talking about one of the biggest needs for the Tampa Bay Buccaneers: The quarterback position. If you're confused, you're not the only one, but our hosts tackle a mock draft and trade speculation, both surrounding the potential for the Bucs to prioritize bringing in a successor to Tom Brady earlier than most expect. Then, it's 'Freaky Friday' thanks to one callers ultimatum. On this edition of the Locked On Bucs Podcast! Support Us By Supporting Our Sponsors! Built Bar Built Bar is a protein bar that tastes like a candy bar. Go to builtbar.com and use promo code “LOCKED15,” and you’ll get 15% off your next order. BetOnline AG There is only 1 place that has you covered and 1 place we trust. Betonline.ag! Sign up today for a free account at betonline.ag and use that promocode: LOCKEDON for your 50% welcome bonus. Rock Auto Amazing selection. Reliably low prices. All the parts your car will ever need. Visit RockAuto.com and tell them Locked On sent you. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Tabasco brand hot sauce is the most popular in the U.S., and it's been made pretty much the same way for 150 years. Learn more in this episode of BrainStuff, based on this article: https://recipes.howstuffworks.com/tabasco-sauce-red-stick.htm Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

The guys venture off-list once again, in search of an infamous beefy beverage…BULL SHOT RECIPE 1.5oz/45ml Vodka 3oz/90ml Beef Broth 2 dash Worcestershire Sauce 2 dash Tabasco Sauce 1 dash Lemon Juice Celery Salt (optional, to taste)Pour ingredients into shaker filled with ice. Shake and strain into a rocks glass filled with ice. Garnish with lemon wedge and fresh ground pepper. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Hey Baby, where are you on the Scoville scale? Let's talk about the heat. That spice of life (and food) we all love and crave and some are downright addicted too. Yup, it's pepper time. We'll learn all about the birth of Tabasco Sauce and the peppers that made it all possible. Grab an ice cold glass of milk or wine and hang on. Whatever you do, don't get any on your tender bits. --- Send in a voice message: https://anchor.fm/michelle-doll4/message Support this podcast: https://anchor.fm/michelle-doll4/support

It's Friday Night again so sit round your computers and listen in as we try and work out why Ian's sister's teenage crush was Brian McClair of Man Utd.Think you know your American Presidents in the week of Joe Biden's inauguration? But do you know your Presidential Cobblers?We preview the Lincoln City game with Lincolnshire Echo writer Mark Whiley and mourn the loss of Calum Morton and most likely three points.Remember Bromsgrove Rovers in the rain? You probably do but are trying to bury it but never fear as Tom has watched five parts of a YouTube video of when Midlands minnows Northampton were knocked out of the cup by Midlands minnows Bromsgrove at the County Ground .Meanwhile, Jeff fills us in on how he nearly got banned from every Welcome Break in the country after Liverpool away.Lastly there's talk of Petr Mikolanda's kidneys and bohemian football. An audio mixed bag for the claret and white persuasion shall we say. See acast.com/privacy for privacy and opt-out information.

Paul and Max are joined by film director Asif Kapadia and former England striker Gary Lineker. The guys also played what could prove to be the final ever game of Binney or Cruyff! See acast.com/privacy for privacy and opt-out information.

Episode 130 - Get in TuneWe Got Next talks Tabasco Sauce (3:21), Texas Tech Sports (6:08), The NBA’s 2021 Proposal (21:38), Woes in Dallas (34:59), NFL news (43:13), Quick Hits (49:19), and At the Buzzer (50:42).

(S3,E21) In NFL News, Dez has a job, the Cowboys' season is summarized in one Zoom call, and how bad are the Falcons? In Offsides, a Bears DE talks about his 40 beers in one night and we can relate... This episode is sponsored by Usual Wines. Go to usualwines.com and use our promo code: FIRST for a discount off your order!! Learn more about your ad choices. Visit megaphone.fm/adchoices

The Denver Broncos got boat raced by the Kansas City Chiefs. The Chicago Bears did not look like a 5-1 team against the Los Angeles Rams on Monday Night Football, and Cowboys defensive coordinator Mike Nolan got Tabasco Sauce in his eye during a press conference.  Mike Nolan Tabasco Press Conference.  That’s Good Sports asks if Drew Lock can improve after he threw a bad pick six against the Chiefs. Nick Foles and the Bears offense looks like the Broncos, and the Rams defense with aaron Donald and Jalen Ramsey is one of the more underrated units in the NFL. Johnny Hekker punted one of the best games we have ever watched. 

Mark goes deep reflecting on his experience in a cult and what he sees playing out in the U.S. today.  Discussion of Rachel Maddow's masterpiece about the oil industry "Blowout".  Mr. Peach ponders fake news, Hillary's server and 10,000 ideas beyond.  Featuring music by Eric Maring including A Fine Balance and music from The Line.

this is a re-recorded episode 23.  sorry for the tech difficulties.  in this episode i have a hand update, talk about Archery opening day, also talk about Tabasco Sauce, a cool book to read called "Year of the Cow" by Jared Stone, then in the Bourbon Spotlight is Costco's Kirkland signature Small Batch Bourbon, aged years.

Dave and Jerry discuss the struggles of pandemic wight gain. Their bodies are so efficient at storing fat that science calls them a marvel of human evolution. Their tailors call them "portly." Listeners contribute unusual food combinations they enjoy that may seem strange to others (actually some of them see disgusting.)  So grab some celery sticks, smear on some Cool Whip and Tabasco Sauce and enjoy Episode Ninety Two. Just have some Pepto Bismol handy!

Barefoot Contessa to baked beans in quarantine, why all pain is valid, and the reason we hide the Tabasco sauce.

Executive Producer: Brodee Scott Director: Brandon Olmstead Host: Joe Thordarson Editor: Andy Lockley Senior Correspondent: Allan Gilbreath Correspondent: Ali Diggs Guest Contributors: Wayne Camp, Christian Ross, Conner McGriffin, "The Amazing" Mr. Robert See omnystudio.com/listener for privacy information.

You probably have a bottle of TABASCO® Sauce on your counter or in your pantry right now, but do you know the story behind the brand? Did you know the McIlhenny Company is 151 years old, or that every bottle of TABASCO® is made on a small island in Louisiana? Today, we go way beyond Bourbon Street to bring you the story of TABASCO® Sauce. To do that, we traveled out to Avery Island, located in the heart of Acadiana, about 130 miles west of New Orleans. Join me as I talk with TABASCO® historian and archivist, Mr. Shane Bernard. Shane shares the story of the beginnings of this 151 year old company, as well as the story of Avery Island. Next up, I spoke with Mr. John Simmons. John is a descendent of Edmund McIlhenny, the creator of TABASCO® Sauce, and one of four family members who works in the business today. John shares his perspective on the family business, and tells us about the more recent history of the TABASCO® brand. By the end of this episode, you’ll be planning your own visit to Avery Island to explore the jungle gardens and tour the TABASCO® factory for yourself!

Democratic presidential candidates are competing on fundraising, policymaking, and apology giving. Brexit is a MESS. And the Times reveals the secret market research on Trump and his cronies. Gabe Liedman, Tre'vell Anderson, and Patti Harrison join Jon to break down the week's news, and rant about Tabasco Sauce, vegetarian whoppers, Herman Cain, and the injustice endured by Patti when she was not cast in the film adaptation of Andrew Lloyd Webber's classic musical Cats.

Tabasco sauce got its start after the Civil War, when Edmund McIlhenny of Avery Island, Louisiana, began fermenting his red pepper plants in order to make a spicy sauce.

One of the most famous condiments in the world celebrated its 150th birthday last year: Tabasco. The famous hot pepper sauce was invented in 1868 by Edmund McIlhenny on Avery Island, Louisiana. Tabasco is still made there today, and the company is still run by McIlhenny's descendants. Visitors can tour the Tabasco museum and factory, dine on Cajun food and even have a bloody mary (spiked with Tabasco, of course). Avery Island is also home to Jungle Gardens, a nature preserve that tells the story of how McIlhenny's son helped save snowy egrets from being wiped out in the U.S.

Hey Everyone, Angela Bowen here, the host of Together, We're Gonna Find Our Way: An Unofficial Silver Spoons Podcast. Today, I'm talking about S1E14: The Most Beautiful Girl In The World, which aired on January 8, 1983. In this episode after Derek saves Ricky's life, he pressures Ricky to find him a date for a co-ed party. But when Ricky can't find any girls who are willing, he feels obliged to pose as Derek's date. In this episode we also meet some new characters, J.T. and Freddy who are some of Ricky's other friends. To be honest I think J.T. is worse than Derek when it comes to the ladies. J.T. shows the boys his love potion that comes in a moonshine jug and has some sort of soda, possibly alcohol (as he mentions it tastes better if you mix it with Dr. Pepper or some other soda)Tabasco Sauce and a Vitamin E tablet. He is a future date raper. This kid. Freddy is the lap dog,yes man of the group of boys. He has no self confidence, he even gives J.T. 10 dollars and is fine when J.T. tells him he plans to never pay him back. Freddy even tells him, that's a good idea. Good grief Freddy,could you be any more pathetic. I thought it was funny how we see the list of girls that Ricky calls and the reject Derek as a possible date. My name is among the list of girls that have been crossed out. Next week we get the return of Ox from S1E3 Me and Mr. T in the episode S1E15: Twelve Angry Kids, which aired on January 15, 1983. In this episode after Ricky gets in a fight with Ox, he and Edward are sued for a false whiplash claim. Leonard and Ricky convince the judge that the case be presented to a jury of peers - other kids. Why are we getting this kid again. Ricky and the kids already defeated him earlier. It's too early in the show's run to have repeat storylines. Have a great week everyone!

Hey Everyone, Angela Bowen here, the host of Together, We're Gonna Find Our Way: An Unofficial Silver Spoons Podcast. Today, I'm talking about S1E14: The Most Beautiful Girl In The World, which aired on January 8, 1983. In this episode after Derek saves Ricky's life, he pressures Ricky to find him a date for a co-ed party. But when Ricky can't find any girls who are willing, he feels obliged to pose as Derek's date. In this episode we also meet some new characters, J.T. and Freddy who are some of Ricky's other friends. To be honest I think J.T. is worse than Derek when it comes to the ladies. J.T. shows the boys his love potion that comes in a moonshine jug and has some sort of soda, possibly alcohol (as he mentions it tastes better if you mix it with Dr. Pepper or some other soda)Tabasco Sauce and a Vitamin E tablet. He is a future date raper. This kid. Freddy is the lap dog,yes man of the group of boys. He has no self confidence, he even gives J.T. 10 dollars and is fine when J.T. tells him he plans to never pay him back. Freddy even tells him, that's a good idea. Good grief Freddy,could you be any more pathetic. I thought it was funny how we see the list of girls that Ricky calls and the reject Derek as a possible date. My name is among the list of girls that have been crossed out. Next week we get the return of Ox from S1E3 Me and Mr. T in the episode S1E15: Twelve Angry Kids, which aired on January 15, 1983. In this episode after Ricky gets in a fight with Ox, he and Edward are sued for a false whiplash claim. Leonard and Ricky convince the judge that the case be presented to a jury of peers - other kids. Why are we getting this kid again. Ricky and the kids already defeated him earlier. It's too early in the show's run to have repeat storylines. Have a great week everyone!

The hot sauce that shares Her Majesty's condiment rack with other royal favourites and a bloody war fought between neighbours. Sauce and soldiers... Soldiers and sauce... Related somehow... Somehow related...   Glenn has been surfing before. That's on YouTube. Matthew McConoughay is an actor mentioned by Glenn, yes. He was also in The Free State of Jones.  Not the last state or town to be named after a Jones, if you think about it.  The thinking music, Dear Sarah, from Ken Burns' doco The Civil War.  If you like a spoiler or you've made it to the end, click HERE    More information from the 'sauce'.     Somehow Related is produced by Nearly, a podcast network. The robot's voice comes from Google Home. They're pretty good. Original theme music by Kit Warhurst. Artwork created by Stacy Gougoulis.   Find a new podcast! The Clappers - Pop culture insights with Karl Quinn and Andrew Young The Debrief with Dave O'Neil - Dave gives a comedian a lift home from a gig. 10 Questions with Adam Zwar - The same 10 questions with answers that vary wildly.

Whatever you do, don't ask what the title means. If you know, I'm sorry. There is a gun to my head making me write this. It's really weird since I'm not a person, but an essence. So, it's an essence gun. To my head. Look, it's really weird. The guys talk about Diablo a bit. They really weren't focused at all. Shadow said, “Lets play Stick Fighter!” and everyone agreed. The first half is really just them beating the shit out of each other in a game…. Where they are stick men. Yes…. It's as bad as it sounds. They had a single question from Zyber. Zyber didn't read the question though. That was kind of strange. Oh, Blue and Cecil were there as well.

Few brands invoke immediate recognition, respect and fervor like TABASCO. Since 1868, the legendary hot sauce and its multiple condiment varieties have been produced exclusively by the family-owned McIlhenny Company of Avery Island, Louisiana. We catch up with John Simmons, Senior Manager of Agriculture for TABASCO, who also happens to be a member of the sixth generation of the McIlhenny family involved in the company. He grew up working the pepper fields, coopering barrels and learning all there is to conjuring TABASCO’s magic. John’s direct responsibilities are the agricultural operations--domestically and internationally--the making of TABASCO Sauce, new product development and the company’s sustainability efforts. We then travel all the way back to Snacky Tunes episode #198 and the summer of 2014 to re-visit pedal steel guitar virtuoso Jonny Lam and his band, Honeyfingers. Over the years, Jonny’s been an in-demand player working with the likes of David Byrne, Norah Jones, Billie Joe Armstrong, EmmyLou Harris, Busta Rhymes, Benny Blanco, Keb Mo, Sean Paul, Steve Earle, Pharaoh Sanders, The Blind Boys of Alabama and more. Honeyfingers gave us a live performance of their signature country jazz and western swing sound, and also did a cover of Ray Price’s No. 1 hit, “Crazy Arms.” It was the first time we’ve ever had a pedal steel guitarist on the show, and seeing the instrument up close was amazing. Snacky Tunes is powered by Simplecast.

One of the most famous condiments in the world is celebrating its 150th birthday this year: Tabasco. The famous hot pepper sauce was invented in 1868 by Edmund McIlhenny on Avery Island, Louisiana. Tabasco is still made there today, and the company is still run by McIlhenny’s descendants. Visitors can tour the Tabasco museum and factory, dine on Cajun food and even have a bloody mary (spiked with Tabasco, of course). Avery Island is also home to Jungle Gardens, a nature preserve that tells the story of how McIlhenny’s son helped save snowy egrets from being wiped out in the U.S.

The road trip continues in Louisiana and you have to stop at Avery Island. Hear how Debi finds Love Out Of The Blue with Tabasco Sauce. And they have Ice Cream also.

The Blue Water Inn continues to serve up stellar food as our heroes decide what they are going to do next. And who the heck is this colorfully dressed character? How dare he not dress like he is majorly oppressed - i.e. in the Barovian uniform? Music by the bodacious Abby Cross and BenSound (http://www.bensound.com/).

The Blue Water Inn continues to serve up stellar food as our heroes decide what they are going to do next. And who the heck is this colorfully dressed character? How dare he not dress like he is majorly oppressed - i.e. in the Barovian uniform? Music by the bodacious Abby Cross and BenSound (http://www.bensound.com/).

Episode 022-  What makes a great hamburger?  It's such a personal choice but, regardless of your preferences, there are specific things that you take your burger from "meh" to fabulous. On today's show, you'll learn about those things.  We'll also explore some ideas from fellow burger lovers.  Their suggestions might make you stop and say, "Hey, I want to try that!" One of my favorite burgers ever is from a restaurant called The Good Steer on Long Island.  It's called "The Cheese Dream" --now referred to as the "Classic Cheese Dream Supreme" on their menu. This hamburger is bathed in a velvety cheese sauce, tomato, bacon, and crowned with perfectly fried onion rings.  I've tried to replicate it at home, to no avail.  My only recourse is to get a Cheese Dream whenever I am back on Long Island.  Usually, I will stop at the Good Steer before I see my family or friends.  If you've ever had The Cheese Dream, you'd know why. There are many ways to enjoy a burger.  How one has it depends on many variables including mood, location, company, who's doing the cooking, and what's available.  I don't eat a burger exactly the same way every single time.  Nor should you;  explore the many ways to achieve hamburger enlightenment! Peanut Butter?  We saw this at a restaurant not too long ago.  While intrigued, I went with something else.  Have you had or would you put peanut butter on your hamburger? Today, we'll cover primarily beef hamburgers.  I know, I know.  There are some very good veggie burgers, turkey burgers, lamb burgers, etc.  For the purposes of simplicity of this particular episode, let's stipulate that we're talking about beef with the understanding that some of these hints, tricks, and ideas could transfer over to other burgers made of something other than beef. The Way That You Cook It Some people prefer small burgers, I do not.  I like a big burger that has a crust on the outside and moist and juicy on the inside. In my opinion, the best way to do that is on a very hot cast iron pan or griddle. Alternatively, you can do this outside on the grill and I like the flavor that charcoal imparts on a burger.  However, when at home and since we are a small family, I'm not going to do all that work firing up the Weber for three burgers.  All the more reason I should get a small hibachi grill, I know. The temperature of the burger is important for the taste and consistency.  Some people go by looks, others use a thermometer to get an accurate reading.  Remember, your burger will continue to cook when you take it off the heat. But here are the temps: Rare 120 °F Medium Rare 130 °F Medium 140 °F Medium Well 150 °F Well Done 160 °F For food safety, the USDA has guidelines for safe minimum temperature of ground meat which they say is 160 °F.   For me, Well-Done burgers are unpalatable.  I am usually a Rare or Medium Rare guy, depending on my mood. Disclaimer:  The temperature of how you eat your burger is your own business and only you take responsibility for what you put in your body.  Don't eat anything you don't want to eat. You Invited me Over for Burgers?  Why are you Serving Meatballs? Has this happened to you?  You start with patties and then through the process of cooking the meat transforms into a meatball?  If you have this problem, try this:  After you make the patty, make a divot in the center of it with your thumb.  Don't squish the burger into submission, just make a gradual indentation. What You Put In It The quality of the beef is important; the taste and juiciness of your burger depends on it.  If you buy supermarket ground beef it's very likely that you're going to get lower quality ground beef than if you bought a slab of chuck and ground it yourself.  That's just a fact with industrialized meat.  Chances are they are not as discerning about what parts of the cow they are throwing into the mix as you are. That said, not everyone has the time or patience to start grinding meat at home.  So go to a butcher you trust (whether they be at a supermarket or not) and buy the ground beef from them.  Another option is to buy the cut of meat that you want and have them grind it for you.  It's worth the extra money! The amount of fat is important too.  The more fat, the tastier and more moist the hamburger will be.  Most things that I've read suggest 80/20 or 85/15 beef- to-fat ratio.  How you get a great tasting burger with anything leaner is beyond me. Recommendations for the type of meat center around chuck, that's what I use.  However, I've used ground pork, chopped up pancetta, or regular bacon if I have it in the fridge.  I had recommendations of adding tasso, brisket, or short rib meat into the mix too. Some people suggest adding things such as salt, pepper, Dash seasoning, Worcestershire sauce, or other types of sauces into the meat before forming patties.  I do not.  When you start doing this, it is a slippery slope and then you fall so very close to the territory of meatballs and meatloaf.  Part of what makes a burger a burger, is its simplicity.  I usually just put salt and pepper on the outside after I make the patties.  I add sauces and other accouterments when I'm building the burger. To combat dried out burgers, there are suggestions to put a small ice cube in the patty to keep it moist. Another way to do that is to put a frozen chunk of cold butter in the center. This simultaneously imparts fat for moisture and flavor into the meat.  (Side Note:  On my bucket list is to eat the "21" burger at 21 Club in New York City which famously features herb butter in its center.  Here is the recipe for that.) What You Put On Top of It But first, this note on construction:  I'm of the mind that when the effort of eating something offsets its taste, I will pass.  I see this at restaurants.  In a effort for them to be unique, hip, buzz-worthy, or any other motivation not predicated on taste, they will create monstrous concoctions.  If you have so many burger patties, toppings, sauces, and other stuff on your sandwich that you need an assistant to help you cram the thing into your mouth, I would respectfully suggest that you're doing it incorrectly.  You shouldn't need a foot long skewer impaling your burger to get it to your table.  Further, it's impossible for the human tongue to taste 34 ingredients all at one time.  Less is more! Salt, Spices, and Herbs As I mentioned, it's Kosher salt and black pepper on the outside for me.  Many folks add other things including garlic salt, spice rubs, dried herbs to the outside a burger before cooking it.  If that's your preference, okay.  I would offer the caveat that when some of these herbs and spices hit an intense heat or open flame, they can quickly go from tasty to bitter and off-tasting. Sauce, Vegetables, Cheese, and "Other" Toppings Sauce-  When I was growing up on Long Island, the joke was that you'd never want to live upstate because they put mustard on their burgers.  Despite this dire warning,  I have lived almost half of my life in upstate New York though I do avoid mustard on my burger. My preference for sauce is ketchup (preferably Heinz), A1 Sauce, and/ or Tabasco Sauce.  Some like mayonnaise, and I see the appeal, but I think the danger of adding yet another sauce onto the burger outweighs the taste.  I use the word "danger" because the sauce with the (hopefully) juicy burger will diminish the integrity of the bread holding the thing together.  More on that later. Also, too many sauces also adds to the likelihood that the burger might come slipping out the other side when you try to bite into it. For this reason, if I add a sauce, I will remove a sauce from my predetermined preferences. I see the benefit of using sriracha as it adds both heat and tomatoey/garlicky goodness.  It's an added dimension of flavors that I enjoy and, if its around, I will use it instead of ketchup.  The same goes with barbecue sauce and HP Sauce. Friends recommend Thousand Island dressing which reminds me too much of McDonald's "special sauce" so I will stay away from that. However, recommendations to try pesto aioli and even cocktail sauce intrigue me. The best additions to a burger add texture, moisture, and taste simultaneously.  For these reasons, I like the suggestions of chili and guacamole.  With a smear of either on your burger, you can get a lot accomplished!  So too, I never thought to put cole slaw on a burger! Cheese- Yes, I know when you put cheese on a hamburger, it transforms into a cheeseburger.  My more litigious friends can choose to argue the nuance of that, while I sit down and eat while their meal gets cold. American or Cheddar seems to be the standard.  Burger-loving friends have suggested pepper-jack, blue cheese (and Gorgonzola).   I prefer Swiss cheese or provolone. Vegetables- I am not convinced that tomato and lettuce brings anything to the hamburger table either in taste or texture.   However, it was very popular with the folks who opined. I sometimes like raw onion because of the crunch and sharp taste.  I also like pickles for the same reason.  Here we had some great suggestions:  Piccalilli fits the bill.  It's a spicy pickled vegetable relish with its origins in India.  Similar to that would be chopped giardiniera or pickled jalapenos.  Onion confit adds a sweet and sour aspect that I had not thought about, but will be trying. Speaking of onions, like many, I love grilled onions on a burger.  It adds a bit of sweetness and goes very well with earthy goodness of mushrooms, which I also like. Other Toppings Bacon-  Mmmmmmmm. Bacon.  Enough said. Fried Egg- The first time that I had an egg on a burger was in the 1970s at a restaurant called Brill's.  I ordered it for the novelty and thought nothing more of it until a few years ago when it seemed that every restaurant was putting a fried egg on everything.  As an adult with a more thoughtful approach to eating, I appreciate the added moisture and taste the oozing yolk created. Pineapple- This was suggested by one of my healthier eating friends. I do love pineapple but never thought to add it to a burger. Burger Trivia:  In an effort to get more people to eat at its restaurants during Lent when observant Catholics did not eat meat on Friday, McDonald's fielded a Hula Burger-- grilled pineapple and cheese served on a bun.  Ray Kroc was convinced it was a winner.  It wasn't.  It turned out the Filet o' Fish was much more popular. More Other Toppings Bill Chen offered this unique suggestion, something  that he makes when tailgating that he calls "a hamdog."  To make it, slice a hot dog long ways and put it on top of a burger with crushed potato chips.  Given the drinking that traditionally goes on during tailgating, this might make sense. Cheetos were also suggested.  This adds the cheese flavor and crunch to the canvas and I am not necessarily against adding these more low brow foods.  Adding junk food is something that I've done before though never on a hamburger.  We have a family sandwich that we eat on vacation called a Doritos Special, which is not as off-putting as it sounds. What You Put It On Let's be clear, some type of bread must be used.  If not, then your hamburger becomes a "hamburger steak."  If you want to eat it this way, that's fine.  For me, part of the joy of eating a hamburger is the two-fisted experience.  Get the bread! I've been to some restaurants that serve their burgers wrapped in lettuce leaves as a nod to the gluten free/healthy option.  I've had a few burgers this way when I've been dieting.  I'm not a fan of this. Aside from providing a handle to eat the meat, the purpose of the bread is to absorb the mingling juices and sauces.  With nothing to the all-important job of absorbing, the result is a slippery mess.  Keeping my shirt clean during a meal is tough enough, I don't need this added difficulty in my life. Aside from taste, the most important thing in a hamburger is for the bread to keep integrity throughout the whole eating process.  If it is not sturdy enough for the job it's out of consideration.  However, it can't be so sturdy that you can't easily take a bite without winding up in the "dog with a sock" scenario. I don't like traditional supermarket burger rolls because they are too soft.  They have neither flavor nor texture.  They are much more likely to fall apart with juicier burgers.  When you start adding sauces and toppings you are adding to that probability of a gloppy mess in your hand by several orders of magnitude. I join many many who opined with a preference of kaiser rolls or ciabatta rolls.  I also enjoy English muffins for this reason.  Like ciabatta, English muffins have an an abundance of nooks and crannies to capture the sauces and juices.  The challenge is that it's difficult to find them large enough to support the size of burger that I prefer.  With the regular-sized English muffin, you wind up with too much of the burger exposed to the elements.  A hamburger is best when there is bread in every bite. Size is also the reason why I usually shy away from Hawaiian rolls, which are the color and texture of a potato roll but sweeter.  If you haven't seen them, they're about the size of a Parker House roll--again, a lot of a larger burger is exposed.  However, just this week I just saw on Facebook a way around the size issue.  Because they come attached in the bag when you buy them, you can break them into groups of four. Slice it horizontally and it makes them the perfect bread for a good-sized burger. Many who weighed-in like the softer rolls.  If that's more to your liking, I encourage you to try Hawaiian rolls, potato rolls, or brioche rolls.  They're a little too soft for me, as I prefer a crusty roll for my hamburger.  Now, that doesn't mean that I'm not going reject a hamburger on a softer roll.  That's just crazy talk! I am agnostic on the issue of buttering and/or toasting the roll.  No doubt it adds flavor and texture, regardless of the roll.  Sometimes I toast my rolls.  When making burgers at home, I never have buttered the rolls.  That doesn't mean I won't start. The one thing I've learned is that the things that I enjoy over time change.  There are some constants--such as having bread with integrity and using the best quality beef that you can afford.  Life is too short to skimp on simple joys. But when it comes to burgers, try some of these things out!  There's a world to explore in hamburger customization.  Things that I like today, I may not like in the future, and that's okay.  Except when it comes to the Cheese Dream, I'll  always love the Cheese Dream. The Guys and Food newsletter gives you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. Some of the things in the newsletter will be exclusive, which means it won't make it on the podcast or blog. Sign up for the newsletter, you'll be glad that you did! (Don't worry, your contact information will never be sold or made available to any other person or organization.) Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

First, If you want to learn how to roast the perfect chicken, you’ve come to the right place. Mark Bittman talks about cooking - and eating - without fear. Then, Your dream job doesn’t always turn out to be your dream job. Millennial’s Megan Tan explains how she turned her part-time passion into her full-time career. Finally, Having trouble learning something? Take a break. Barbara Oakley dives into how we actually learn.

A new podcast? Oh boy! That's right, dropping tracks out of the blue like my name is Drake. In this debut episode Mike and Ian (from the Tabasco Sauce video) are here to judge the members of the league very intensely and very personally. Outside Heat will only expand and grow from here so be sure to listen while you still can!

Peppers, salt and vinegar. That is not all there is in that little red bottle of Tabasco Sauce, there's also 140 years of American history and we're going to pour it out! Topics include the two versions of how Tabasco Sauce was invented; why only the M

Welcome Renegade Nation -- What is going on over at 60 Min Talking about Tabasco Sauce. And the Drones and the Hag Fienstein. A comedian under the impression he had rented out his posh Chelsea pad to a man with family in town for a wedding returned home to a wild orgy, he said. Cops: New Jersey Customer Attacked Salon Workers Over Broken Nail. Enjoy Renegade Nation Richie and Marla

In this episode of the Find Dining Podcast, James Beard Award-winning chef John Currence of the City Grocery Group restaurants  discusses his new cookbook, Pickles, Pigs and Whiskey: Recipes From my Three Favorite Food Groups and Then Some. We talk about Tabasco sauce, the rise of the celebrity chef and the impact of Hurricane Katrina on his hometown. Visit the CIty Grocery website Buy John's cookbook Commander's Palace is a New Orleans culinary legend Early on, John worked at Crook's Corner in Chapel Hill, North Carolina John was the sous chef at Gautreau's in New Orleans John helped the Brennan family open Bacco in New Orleans John read Art Culinaire magazine voraciously Cochon is the definitive Southern Cajun restaurant in New Orleans John set his sights on Zuni Cafe's roasted chicken The Picayune's Creole Cook Book is the classic Creole cookbook John is on the Board of Directors of the Southern Foodways Alliance Comeback Sauce hails from Jackson, Mississippi John was so proud of the vegetarian he prepared at Husk in Charleston, South Carolina, it brought him to tears John appeared on Season 3 of Top Chef Masters John's father's favorite Hungarian restaurant in London is Gay Hussar John was inspired by his friend John Besh's cookbook After Hurricane Katrina, John helped rebuild Willie Mae's Scotch House in New Orleans Food for Thought: Q: What makes Avery Island, the home of Tabasco Sauce, a unique geological feature? A: Avery Island is a salt dome. Out of the Frying Pan Picks: Dish to Order at City Grocery: Shrimp and Grits Dish to Order at Boure: The Reuben Dish to Order at Lamar Lounge: The Whole Hog Barbecue Plate Dish to Order at Snackbar: The vegetarian special Dish to Order at Big Bad Breakfast: The Pylon Recommended Wines at City Grocery: Venge Scout's Honor Zinfandel, any Dan Costa Pinot, Arista's Pinot