Podcasts about tarte tatin

Sound by Eliane Amherd / SWISS MISS / Supersaxo Records / Volver / Woodstock Dude   Nun bevor wir hier anfangen und wild drauf los zu Hämmern um die Tasten der Schreibmaschine rocken zu lassen. Losät - losät - losät - as riesen Dankeschön afa an alliiii wo mich so wunderbar unterstützen auf www.lokalhelden.ch/supersaxo und natürlich und hoffentlich kommt da der eine oder andere noch dazu, damit wir schon bald - let`s Party. Book Launch und im Studio Supersaxo wird schon kräftig gerockt + geschrieben. Es gibt diese Woche auch zwei neue tolliiii Merci`s von sehr sehr guten Freundinnen. Als erstes das Kochbuch von Jessica Albrecht - Choschtgänger - Geschichtenerzähler sind Helden am Esstisch. Da ein feines Rezept aus dem Buch : Cheeschuechli mit Endiviensalat und wenn etwas vom Chäsmix übrig bleibt : Mangold oder ich persönlich und so auch bisschen saisonal - Schwarzwurzel - die Spargel der Armen. www.choschtgaenger.ch/rezepte Dazu ein feinfruchtiges Glas Cuvée Blanche - die genialsüffige Weissweinassemblage mit Heida+Johannisberg by Cave la Chapelle Salgesch. Diese Woche hatte ich im La Cote in Sierre eine Tarte Tatin aber salzig mit Pilzen, Käse-Sauce ( Castelmango) … - Kräuteröl - frittierte Julienne von Frühlingszwiebel - Polenta Würfel in der Mitte soft und aussen crunchy ( bisschen wie ich ? ) und dazu ein mega sympatschises Gläschen Oeil du Perdrix. What a sunny Monday - nä dum Schneefall schiiint z Sunnuu - däääää dä u ja klar am Montag….! Passend zu diesen Gerichten natürlich der Sound by Eliane Amherd - La Degustation und ja auch diese CD - Package gibt es ab Heute als Merci auf www.lokalhelden.ch/supersaxo - Pinot ou Fendant ? Man wird ja öfters vor die Wahl gestellt ? Fendant oder Johannisberg und schon mal gibts die Lösung im Glas - Fendärboerg? Die Flaschen sind bestellt - bei Univerre - REGIONAL und der Wein noch im Tank beim Marc André Cina in der de Canali Kellerei in Salgesch. Flasche - Design sieht schon mega aus. Merci Marc-André und der Wein wird auch super süffig. FREU MICH MEGA !!! Eigentlich geht es ja diese Woche ums Thema Alpenhochzeit - die Hochzeitsmesse in ihrer Region. Bereichert mit einem Stand - bisschen so andersartig? Ein Stand welcher auf die Gefahren der Hochzeit - der Ehe hinweisen wird? Ratgeber, Flyer, Display, Forum, Live Podcast mit den Häfligers, Dr. Prof Arthur von Tropenshower, NEW im Team der Paartherapeut Sir Jakobus Pastorius Fitzgerald und als Moderator der Cabaretist und Autor Gottfried Supersaxo. Man ist sehr schnell verheiratet und schon verrückt, dass man eben so Paartherapie nicht auch schon vor der Eheschliessung anbietet? Ich meine Tennisspielen lernt man ja auch nicht im Religionsunterricht? Ob du jemand wirklich liebst, findest Du am schnellsten heraus, wenn Du mit ihm in den Urlaub fährst fahren wirst tust tutet tut tutterlituu. Die meisten Ehen werden ja nach dem Urlaub geschieden, doch das hatten wir schon? Ich persönlich, und wenn ich mich nicht so gut kennen würde, also ich würde mich ja selbst heiraten. Mir mal selber so ein Antrag stellen? Am Stand Ehe 2.0 / 25 - präsentiert vom Institut für mehr Spontanküsserei und der Dienststelle für mehr sorgenlosen Geschlechtsverkehr wird auch darüber informiert zb Themen wie : Ehepflicht ab 30 ! Beziehungsburnout. Früher war die Ehe eine Institution und heute ist sie ein Modell mit einer flexiblen Kündigungsfrist. Bist das der Tod euch scheidet. Am Stand Ehe 2.0 / 25 werden aber auch Alpengigolos für den Polterabend und evtl eben auch für danach vermietet und Tafelmajoren:innen der ganz besonderen Art. Love and Marriage - Going to the Chapel Baby…… man singt mit. Spüren sie ihn auch - den Frühling. Ach sind sich auch so bisschen verschwägert ? Wie gehen sie mit der Angst vor einer Hochzeitsreise um. Wenn das Furzen, Görpsen.Schmatzen, Sofaschnarchen und Schluchzen in der Wohnung und vor dem EhemannFrau schon zur Gewohnheit wird. Die Scheu und die Hobbits vor solchen Dingen abgebaut ist - ist das dann Liebe? Die gemeinsamen Mahlzeiten sich vom Küchentisch ans Sofa zügelten, die Mahlzeiten vor dem neusten Ultra flach-Flachbildschirm und ja nur die Betrachter:innen werden breiter, kleiner und kürzer, vor allem die Arme und schon bald reicht es nicht mehr für die Umarmung? Am Stand Ehe 2.0/25 trifft Glanz auf Absurdität. Am Live Podcast - Sunntatgs Hengert - vielleicht schon mal ein kleiner Ausschnitt ? Supersaxo : Sir Jakobus Pastorius Fitzgerald, sie haben schon dreimal versucht zu heiraten, sind aber kurz zuvor immer erfolgreich daran gescheitert. Wie kam es dazu? Dr.Prof A. : Liebe Häfligers, was kostet eine Ehe? Ist die Ehe nicht ein überholtes Model der vermoderten Gesellschaft? Was ist Ihr Rezept einer so erfolgreichen Ehe wie der ihren? ( Geht man sich mit der Zeit aus dem Weg ? ) Häfligers : Herr Supersaxo, kurz vor der Eheschliessung, am Morgen - meinte Ihr Freund Wolfang Lehnhof zu Ihnen : Willst Du nun wirklich heiraten? Und sie darauf : Ja schon, ich meine jetzt sind ja auch schon viele Gäste eingetroffen etc etc. Darauf meinte Ihr Freund Wolfgang : nun ja, jeder macht mahl einen Fehler !! Wie sind sie mit dieser Antwort so kurz vor der Eheschliessung umgegangen? Ein gewisser Druck? Supersaxo : Wissen sie Herr und Frau Häfliger, sie kennen ihn ja auch - diesem Moment wo man ja nicht zurück kann? Den Mut einen verlässt? Ob ich dieses eine JA zu viel bis heute bereue? Es braucht mehr Leute die lernen auch mal im richtigen Zeitpunkt NEIN zu sagen und auch dies sicher ein Thema im Workshop hier an unserem Stand Ehe 2.0 / 25 SAY NO at the right TIME….! Please read the fine prints bevore saying yes.  Podiumsgespräch - LIVE Podcast - die AKTIVITÄTEN ZB : Das Ehe-Gelübde. In einer Art welches wir kennen von : der Satz. Jeder Teilnehmer:in wird nun in einem Satz das Ehe-Gelübde der heutigen Zeit anpassen. Für Fragen sind unsere MA am Stand Ehe.2.0/25 da für sie : hier schon mal eine Idee. Ich gelobe dich zu lieben, zu tolerieren und mindestens zwei mal im Jahr die AGB`s unserer Beziehung neu zu verhandeln. Last but not least Fragen aus dem Raum wie zb ? Ist die Ehe eine romantische oder ökonomische Institution ? Von der sakralen Bindung Bindung zur freien Lizenz. Eheführerschein. Witz/ Potenzial/ Tiefgang/ Theatralische Momente mit den praktizierenden Häfligers, dem überakademisierten Prof. Dr. Arthur von Tropenshower - dem etwas "horny und adeligem englischen Paartherapeuten Sir Jakobus Pastorius Fitzgerald und dem Gastgeber des Stand Ehe 2.0/25 Gottfried Supersaxo - Host und Kabarettist mit Gespür. Nun noch etwas aus dem waren Leben? Gestern geriet ich in eine Polizei Kontrolle und das passiert mir leider viel zu wenig und da leide ich auch schon so bissen darunter. Alle anderen werden ständig herausgewunden, nur ich nicht. Und kennen sie das Lied von Herbert Grönemeyer - Selbstmitleid - tu dir leid, tu dir leid, und unbedingt die LIVE VERSION hören. Wir am Schluss verlinkt ! Die Version auf Stand der Dinge mit dem Symphonie Orchester ….. ( also ich würde mein Orchester = Sympathie Orchester taufen ? ) Endlich war es dann doch wieder so weit und ich wurde herausgewunden, heran gewunken, Gott sei Dank war ich ausnahmsweise mal nicht angetrunken und die Hunde schliefen unangegurtet vor sich hin. Die Enten auf dem Frontboard quakeltennn. Ein netter Polizist. Herr Supersaxo : Wo isch där eiwiiii Autobahnvignette? ICH : Wieso isch dä - d`Autobahn scho fertig gebüüüt ? ( Hab ich natürlich nicht gesagt !!! ) ICH : Die wurde vom Büro elektronisch hinterlegt. Polizist : Aber in minum System gsehhh ni nix. ICH : Isch ja nid so schlimm, ma chat ja bis ändi Januar nu mit der Alta fahruuu? Polizist : Ja abär Herr Supersaxo - jetzt isch abär scho bald Ändi Märzuuu ! ICH : A - doch scho - bi scho ganz üsär Wuchu mit dum Fiirtag ( Josephstag ) am Mittwoch ! Polizist : U ihr sid sicher das är nix getrüchuuu heit? ICH : Indianer-Ehrenwort ! Ja und neu im Studio Supersaxo - die Talänt-Schmida und so schön, nach zweimaligen Besuch von Louie die Spielfreude und Lust auch andere Leute einzuladen und ga es gibt auch Tea and Buisquits oder Fendant ufär Veranda mit där Fernanda u ich bi a Tausendsassa u interesantä Ma, legguu mi nie gäru a - lieber as bitzi singu - trallalalllalllalllaaaa, u das findut äu mini Plattufirma. / Talent hast Du nicht - aber ich wünsche Dir viel Glück. ( mein Lehrer ) Und der schönst Abschluss - a Text va der Mel B u merci tüüüsig mal an ääääliii wo mich so gäru hend - I LOVE YOU very much more ! Bilder flüstern, die Zeit vergeht in Töne. Stille sprich in Harmonien. Emotionen formen Klang. Worte finden ihre Melodie, das unsichtbare wird hörbar gemacht. Gedanken tanzen im Rhythmus, Kreativität beginnt zu leuchten, Geschichten schreiben sich von selbst. Farben erklingen im Licht. Inspiration atmet Musik und die Seele komponiert Erinnerungen. Där Takt vo minum Härzuuu wird hörbar u verzellt a Gschicht. ( Liebe ist - wenn du nicht stirbst / Peter Bichsel ) ( Hast Du nur ein Wort zu sagen. Nur einen Gedanken, dann lass es Liebe sein - AnNa R. / Rosenstolz ) Auf zu vielen Hochzeiten tanzen, nur so lehrt man tanzen. Zu wenig Tanz - das git a Ranzu - so wie sie tanzt - so liebt und kocht sie by GoSu. Malheur trifft auf Humor by Dieter Meier und unbedingt schauen - Grediger Direkt auf SRF 1 oder Play Suisse ? Mit eben ja Dieter Meier ! https://open.spotify.com/intl-de/track/7yDxfKHSOHBkfs41n16mBH#login Nur für Sekunden heiss ich Dieter, und freu mich als Untermieter, wer auf unseren kleinen Planeten, fröhlich in eine Spur zu treten, auf die ich so gar nichts gebe, weil ich sonst nur an ihr klebe. ( Dieter Meier )

A l'origine de la tarte tatin il y a l'angevin Curnonsky, de son vrai nom Maurice Sailland, homme de lettres et fin gastronome. Cet homme a façonné la légende d'un bon nombre de plats de la cuisine française dont notre tarte tatin ...

This week, food columnist for The New York Times Magazine, Lisa Donovan, joins us to talk about what she's been cooking up recently and help answer our listeners' kitchen conundrums, from making the best tomato paste despite out-of-season tomatoes to using unsweetened chocolate in baking recipes. Lisa is the author of the memoir Our Lady of Perpetual Hunger, and she leaves us with a recipe for a lovely Tarte Tatin to add to our repertoire. Then, we head over to Philadelphia, where we meet the founder and owner of Down North Pizza, Muhammad Abdul-Hadi. Muhammad tells us about his mission-driven restaurant dedicated to helping formerly incarcerated people rebuild their lives. Muhammad's new cookbook is We The Pizza: Slangin' Pies, and Savin' Lives and he leaves us with his signature pizza sauce recipe, Norf Sauce.Broadcast dates for this episode:February 7, 2025 (originally aired)Your support is a special ingredient in helping to make The Splendid Table. Donate today

Salty over caramel this week with a set solid attempt at home and some bulges in the tent for this week's Great British Bake Off. Pear Tarte Tatin Subscribe to our RSS feed here Subscribe on Apple Podcasts here Subscribe on Google Podcasts here We're on Spotify Eloquent Gushing is 100% supported by listeners like you. If you'd like access to exclusive content, please visit us on Patreon. Get in touch! If you have thoughts about the episode or want to suggest something for a future episode, you can comment on this post at eloquentgushing.com, you can email us at podcast@eloquentgushing.com or find us on Twitter. If you want to talk to us, leave us a message on Speakpipe. Our music is "Cheery Monday" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/

“I regard flirtation as the lubricant that allows the world to spin on its axis.”So says Tom Read Wilson, in this episode of Three Food Memories. Tom reminisces about toothsome food memories including; being fed fiery chillis as a toddler by his Thai godmother, Granny's Tarte Tatin, Daddy's Packawallop curries, and Mummy's Sunday lunch. A warning: there is also discussion about the origins of the c-bomb which is said in full a few times towards the end of the conversation - you have been warned. Tom's social cause is the Wildwood Trust, in particular the flagship wilding project ‘Blean bison' that was launched in Blean woods near Canterbury.P.s. it's Savva's birthday and Tom sings a ripping rendition of happy birthday for Savva, as well as finding out what Savva's “dream dish” is. Enjoy! Send us a textTo find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!

Willkommen zurück zu einer frischen Podcastfolge von „Null Sterne Deluxe – Kochen, aber lecker!“. Das heutige Rezept liegt mir besonders am Herzen weil es ein echter Knaller ist. Wir haben damit in diesem Jahr unsere sehr gute Tomatenernte gleich mehrfach gefeiert und es ist eine wahre Geschmackssensation, wenn alle Aromen dieser Tarte in eurem Mund explodieren. Glauben und Ausprobieren liebe Koch-Rookies, ich denke dieses Rezept gehört zu den Top Ten Rezepten dieses Podcasts!

Der gute Heinrich ist auch ein guter in der Küche: Heute gibt es eine salzige Tarte Tatin mit sonnengereiften Tomaten und Gutem Heinrich. Erkennungsmerkmale: Guter Heinrich wächst um Alphütten und Weiden, 20–80 cm hoch, meist unverzweigt, mit wenig Mehlstaub. Die Blätter sind dreieckig bis spiessförmig und der Blütenstand ist als Scheinähre angeordnet. Kochen: Guter Heinrich schmeckt ähnlich wie Spinat und darf auch so verwendet werden, zum Beispiel in einer Lasagne, Quiche oder einer salzigen Tarte Tatin.

We explore Tarte Tatin // Tiffany Hitt from Pike Place Market Foundation is here with Mike Mackley of Old Stove Brewing, to talk about the upcoming Sunset Supper Benefit // We craft a Paris-Inspired Olympics Viewing Party Menu // On Simple to Spectacular! we celebrate Chef Thierry by talking through one of his Summer Rover’s recipes // We welcome Chris Curtis, Founder of the Seattle Neighborhood Farmers Markets, and Executive Director Jennifer Antos as they share exciting upcoming events and happenings // And of course, we play Rub with Love Food for Thought Tasty Trivia!

In the first half of a 2-part series examining claims of lost ancient high technology, I look at specific examples of advanced technology in the past that seems to have been lost to time, with a focus on the legendary inventions of Archimedes. Switch to Mint Mobile and get a new 3-month unlimited wireless plan for just 15 bucks a month. Visit MINTMOBILE.com/BLINDNESS! This episode is sponsored by BetterHelp. Visit BetterHelp.com/historical today to get 10% off your first month. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness.Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Tarte Tatin," "Game Lands," "Cicle Vascule," "Delicates," and "Cicle Gerano." Additional music, including "Wake Up" and "Remedy for Melancholy," is by Kai Engel, licensed under Creative Commons (CC BY 4.0). Learn more about your ad choices. Visit megaphone.fm/adchoices

In the conclusion of this series on myths and misconceptions about pyramids and ancient Egypt, I finally talk about ancient astronaut claims, addressing the scifi/fantasy brand of pyramidology popularized on the History Channel and Joe Rogan. Switch to Mint Mobile and get a new 3-month unlimited wireless plan for just 15 bucks a month. Visit MINTMOBILE.com/BLINDNESS! This episode is sponsored by BetterHelp. Visit BetterHelp.com/historical today to get 10% off your first month. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Cicle DR Valga," "Access Road 214," "Black Ballots," "Cicle Vascule," "Tarte Tatin," "Game Lands," "The Gran Dias," "Cherry Heath," "Delicates," "Access Road 442," "Rambling," and "Dusting." Additional music, including "Remedy for Melancholy," is by Kai Engel, licensed under Creative Commons (CC BY 4.0). Learn more about your ad choices. Visit megaphone.fm/adchoices

A Chef Andreia Moutinho traz a receita da Tarte Tatin, uma das mais célebres sobremesas francesas.

In today's episode we talk about some of the most well-known, classic, delicious foods of France that we know were made by accident but became total celebrities in their own right! Find out how two sisters running a small hotel created Tarte Tatin, and the strange legends of how their accidental apple tart became super famous. Discover how a British royal prince named a famous French dish created in error right under his nose! And we reveal how a young chef in awe of his famous chef boss invented "flies in the wind" pastry cases that even English speakers know by their French name vol au vents! Plus more fun facts, legends and mouth-watering dishes! Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

Does a secret code embedded within the Torah really predict events in modern history? No, and I'll tell you why in this episode, looking at the claims of kabbalist sages, the dubious work of certain mathematicians, and the predictions of sensationalist Michael Drosnin. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Leatherbound," "Cicle Deserrat," "And Oddly Formal Dance," "Preston and Carle," "Brer Krille," and "Tarte Tatin." Other music, including "daemones" and "Remedy for Melancholy," are by Kai Engel, licensed under Creative Commons. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the penultimate installment of this weekly series on the Shakespeare authorship question, I bring the debate up to the modern day, to the most successful claim that someone else wrote the works attributed to the Bard, which also has relied on conspiracy and hidden codes and even on talking with ghosts. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Delicates," "Tarte Tatin," "The Gran Dias," "Borough," and "Sudden Courier." Other music, including "Remedy for Melancholy," and "daemones" are by Kai Engel, licensed under Creative Commons. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the first part of a special WEEKLY 4-part series on the Shakespeare authorship controversy, I look at Shakespeare's deification as a godlike literary figure, examine the dearth of information about him, which led to many forgeries and much conjecture, and trace the development of baseless doubts about his identity. Visit factormeals.com/blind50 and use code blind50 to get 50% off your first box and 20% off your next box! Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Borough," "Tarte Tatin," and "Invernen." Other music, including "daemones," "Brooks," "Remedy for Melancholy," and "daedalus" are by Kai Engel, licensed under Creative Commons. Learn more about your ad choices. Visit megaphone.fm/adchoices

France is renowned for its cuisine and French food, such as baguettes, croissants, and cheese, is synonymous with this country. But what about the famous food dishes in France? From the seafood dishes of Normandy and Brittany to the hearty casseroles of the Alsace region, every dish tells a story. We all love to know the origins behind a dish and the French have plenty of stories to tell when it comes to food. So in this episode, we're exploring the origins of Coq au Vin, Boeuf Bourguignon, Moules Marinières, Tarte Tatin and Creme Brulee.For full notes and details on today's episode follow the links below:Coq Au Vin - A Peasant Dish From Julius CeasarBoeuf Bourguignon - A Beef Stew From BurgundyMoules Marinières - The Fisherman's FavouriteTarte Tatin - A Mistaken Apple PieCrème Brûlée - The Perfect Caramelised CustardI'm Kylie Lang, owner of Life in Rural France, a travel blog dedicated to helping others explore & discover all that France has to offer. On the blog, you'll discover sections covering:City Guides - everything you need to know about visiting cities such as Paris, Bordeaux, Carcassonne, Rouen, La Rochelle and many more.Moving to France - lots of resources to help you plan your move from visas and insurance to sim cards and watching TV.French Travel News - discover what's happening in France, from festivals and events to the latest deals and offers.If there is anything you'd like to know about living in France, the French culture or the history of this wonderful country, feel free to DM me on Instagram @lifeinruralfrance

Marian Keyes is one of the most successful Irish novelists of all time. She has written more than 20 books and sold over 35 million copies worldwide. Marian studied law in Dublin to placate her parents but had no interest in pursuing a legal career. Instead her rebellious nature took her to the UK where she lived in a squat in East London. It never occurred to Marian that she might be a writer until one day when she was inspired to write a short story. Her first novel, Watermelon, was published in Ireland in 1995 and was an overnight success. Marian's books are as charming and chatty as she. Her latest novel, My Favourite Mistake, is out now. Angela prepares a showstopping carrot tarte tatin which Marian adores and the experts at Waitrose pair the dish with a Loved and Found Susumaniello Rosato Organic Puglia Rosé. As the proudest Irish woman out there, Marian kicks off conversation with talk of the motherland, she speaks candidly about her unconventional route to becoming an author and Nick and Angela challenge her to a round of the oven glove quiz. Just so you know, our podcast might contain the occasional mild swear word or adult theme. All recipes from this podcast can be found at waitrose.com/dishrecipes A transcript for this episode can be found at waitrose.com/dish We can't all have a Michelin star chef in the kitchen, but you can ask Angela for help. Send your dilemmas to dish@waitrose.co.uk and she'll try to answer in a future episode. Dish is a S:E Creative Studio production for Waitrose Learn more about your ad choices. Visit podcastchoices.com/adchoices

In the extra-long conclusion to my series on the Oak Island "mystery," I look at claims about artifacts that have been found on the island, outlandish theories about the nature of its "treasure," and the true origin of the legend in treasure digging scams. Joining me again to discuss the topic is Dr. Sean Munger! Go watch Sean Munger's videos on YouTube! Visit factormeals.com/blind50 and use code blind50 to get 50% off your first box and 20% off your next box! Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Cicle DR Valga," "Game Lands," "Curio," "Black Ballots," "Borough," "Dusting," "Rambling," "Feisty and Tacky," "Coulis Coulis," "Bauxite," "Brer Krille," "Access Road 442," "Tarte Tatin," and "The Gran Dias." Other music, including "Remedy for Melancholy," "daedalus," and "daemones" are by Kai Engel, licensed under Creative Commons. Learn more about your ad choices. Visit megaphone.fm/adchoices

Ecoutez La Guinguette d'Angèle avec Angèle Ferreux du 04 avril 2024

In the first part of a new series, I drill down into the legendary Money Pit on Oak Island, examining the evidence (or lack thereof) for claims about its history, what has been found there, and its supposed booby traps. Joining me for this series is friend of the show, Dr. Sean Munger! Visit factormeals.com/blind50 and use code blind50 to get 50% off! Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Black Ballots," "Rambling," "Bauxite," "Curio," "Cicle Deserrat," "Tarte Tatin," "An Oddly Formal Dance," and "The Gran Dias." Other music, including "Remedy for Melancholy" and "Something (Bonus Track)," and "daemones," are by Kai Engel, licensed under Creative Commons.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, The Canning Diva® talks about rhubarb, a springtime favorite. Listeners will explore the art and science of rhubarb while learning its history, its scientific and culinary aspects, will learn practical tips, and the many health benefits to consuming rhubarb. Also in this episode, Diane will share two delicious water bath canning recipes for preserving rhubarb in a jar: Strawberry Rhubarb Pie Filling and Rhubarb Apple Chutney. As a bonus, The Canning Diva will also share with you her favorite recipe using her delicious chutney so you may create a beautiful Tarte Tatin using fresh pears, Rhubarb Apple Chutney and pie crust. Wow your guests and tantalize your tastebuds, this is an episode of Canning with The Diva!™ you don't want to miss.For more information and recipes, use the following links:https://canningdiva.com/recipes/rhubarb-apple-chutney/https://canningdiva.com/recipes/strawberry-rhubarb-pie-filling-canning-recipe/For more recipes like this one, feel free to check out my cookbook, Beginner's Guide to Canning. It is filled with 90 easy recipes to can, savor, and gift.Be sure to preorder my latest book set to launch August 6, 2024 – The Canning Diva Presents Meals in a Jar. Available for preorder at all major retailers, or head to my website to learn more and purchase your copy today: https://canningdiva.com/meals-in-a-jar-pressure-canning-book-preorders/Canning University (CU) gives new canners and food preservationists a secure place to learn and grow the art of food preservation with a learn-at-your-own-pace environment. The Canning Diva® will teach individuals, no matter their experience level or location, and give every student the tools, knowledge and understanding of the science and math behind home canning and food preservation. Being learning today at www.canning.universitySupport the showFor more information and delicious canning and dehydrating recipes, visit The Canning Diva® online at www.canningdiva.com. Be sure to follow her on Facebook, Instagram, Pinterest and "X" -- at @CanningDiva to engage with Diane and other like-minded people from across the globe. Happy Canning & Preserving! xoDiane, The Canning Diva

durée : 00:01:56 - Quels pommiers faut-il planter dans son jardin pour avoir les meilleurs fruits afin de cuisiner une tarte Tatin ?

In the conclusion of my series on Pre-Columbian Transoceanic Contact Theories, I look at numerous false claims that inhabitants of the British Isles made the first journeys to the Americas, taking us from myths about King Arthur to myths about the Knights Templar.  Visit factormeals.com/blind50 and use code blind50 to get 50% off! Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Cicle DR Valga," "Cicle Deserrat," "Delicates," "Tarte Tatin," "Invernen," "Black Ballots,""The Gran Dias," "Cicle Gerano," "Cicle Vascule," and "Winter in Black."  Other music, including "Remedy for Melancholy" and "Daylight PON II, " are by Kai Engel, licensed under Creative Commons.  Learn more about your ad choices. Visit megaphone.fm/adchoices

In the first of a 2-part series, I look at other claims of Pre-Columbian Trans-Oceanic Contact that precede the Norse claim as potentially the first culture to make transoceanic contact with the indigenous peoples of the Americas, examining diffusionist claims of African, Roman, Chinese, Japanese, Indian, and Polynesian contact.  Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Cicle Deserrat," "The Gran Dias," "Curio," "Lick Stick," "Maisie Dreamer," "Palms Down" "Black Ballots," "Tarte Tatin," "Bauxite," "Winter in Black," "Invernen," and  Other music, including "Remedy for Melancholy" and "daedalus" is by Kai Engel, licensed under Creative Commons. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this rerelease, as with the first, I have completely rewritten and rerecorded the second episode in an effort to demonstrate the eventual quality of the podcast to new listeners who choose to start at the beginning. There is a lot of new material, so I'm also releasing it as a bonus episode. In the new version, I have restructured my exploration of the Dare Stones hoax and included more recent research. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some background music on this episode was licensed under a Blue Dot Sessions blanket license at the time of this episodes publication. Tracks include "Access Road 442," "Tarte Tatin," "The Gran Dias," "Leatherbound," "An Oddly Formal Dance," "Maisie Dreamer," "Link Stick," "The Griffiths," "Silent Ocean," "Uncertain Ground," "Access Road 214," "Game Lands," "Voyager," "Cicle Deserrat," and "Brer Krille."  Other music, including "Sunset," and "Remedy for Melancholy" is by Kai Engel, licensed under Creative Commons (CC BY 4.0). Additional Music: "Leaving Home" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Celebrate our podiversary like we did, with a Tarte Tatin! This celebrated French dessert is a delicious end to any meal. Bon Appétit!To skip ahead to the recipe, go to 15:36Written RecipeHosted by Mary Mac, edited by Anna Mac Hosted on Acast. See acast.com/privacy for more information.

Cyril Lignac partage ses astuces pour réaliser une délicieuse tarte Tatin.

Ce n'est pas juste une tarte aux pommes, la Tatin. C'est une sérendipité. La sérendipité, c'est une découverte née d'une erreur, un oubli, un poil de chance tout de même, et beaucoup de curiosité ! Des pommes caramélisées sous un manteau de pâte feuilletée ou sucrée, un peu chaude avec une quenelle de crème fraîche. J'en tombe à la renverse de cette tarte renversée ! La tarte Tatin tire son nom des deux soeurs qui l'ont créée, Caroline et Stéphanie Tatin. À la fin du XIXe siècle, elles tiennent un hôtel-restaurant à Lamotte-Beuvron, commune du Loir-et-cher, où les gens ne font pas de manières comme dirait Michel Delpech. Un jour, l'une des soeurs enfourne sa tarte aux pommes et s'aperçoit qu'elle a oublié de mettre la pâte. Ni vu, ni connu, du moins pas encore, elle l'a rajoute par dessus et voilà comment l'erreur de la demoiselle Tatin devient la sérendipité culinaire la plus connue de la gastronomie française. Ce n'est pas le seul exemple. Le roquefort serait aussi le résultat d'un oubli ! Celui d'un berger un peu étourdi qui a laissé son casse-croute de pain et de caillé de brebis dans la grotte de roquefort pour rejoindre sa douce. Il revient quelques temps et s'aperçoit que son repas à changer de couleur. Un champignon s'est développé : c'est le pénicillium roqueforti qui donnera plus tard le fromage de roquefort. Si ce n'est pas une légende, celui qui a osé gouté son repas avarié, il était quand même courageux ! Perso, je ne l'aurais pas fait. Peut-être que dans ma vie, je suis passée à côté d'une découverte culinaire fabuleuse ou à côté d'une intoxication alimentaire ! Et dans notre usage quotidien, il y a plein d'inventions nées d'une sérendipité. Le micro-onde par exemple. C'est un ingénieur américain spécialiste des radars qui a découvert que les micro-ondes chauffaient les molécules d'eau présentes dans les aliments. C'est en passant devant une machine qui transforme des électrons en énergie, ces fameuses micro-ondes, qu'il se rend compte que la barre en chocolat dans sa poche a fondu. Alors, à la pause déjeuner, quand vous regarderez votre plat surgelé tournoyer sur lui-même dans le vide, pensez à Percy Spencer. Ce gars qui, il y a plus de 75 ans, a perdu sa friandise et sa chemise pour vous permettre de manger chaud en quelques minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Happy Sunday! Today on The Graham Norton Radio Show with Waitrose:Musician and writer Martin Kemp, chats about his new book ‘The Game'.Ruth Madeley joins us to talk about Dr Who's 60th anniversary show. Show chef Martha has a Tarte Tatin!And there's a couple problems in Graham's Guide with Maria McErlane.See more on our YouTube @VirginRadioUK! Hosted on Acast. See acast.com/privacy for more information.

Chaque semaine, Laurent Mariotte et ses chroniqueurs vous parlent de leur goût de la semaine. Que ce soit une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouvelles saveurs ou de nouvelles adresses, des coups de cœur mais aussi des coups de gueule. Cette semaine, Ophélie Neiman nous raconte qu'elle a goûté la queue de boeuf. Yves Camdeborde lance un coup de gueule contre le glyphosate. Olivier Poels nous parle d'un pâté croûte poulpe-chorizo. Et Laurent Mariotte nous fait saliver avec la tarte Tatin. C'est aussi l'occasion pour vous, chers auditeurs d'Europe 1, de nous raconter votre goût de la semaine. Si vous souhaitez participer, vous avez deux solutions : sur le répondeur d'Europe 1 au 01 80 20 39 21 (numéro non surtaxé) ou sur la page Facebook de l'émission “Laurent Mariotte, le groupe des bons vivants d'Europe 1”. Un auditeur sera sélectionné chaque semaine.

Chaque semaine, Laurent Mariotte et ses chroniqueurs vous parlent de leur goût de la semaine. Que ce soit une saveur qui a marqué gustativement leur semaine, un restaurant qui leur a tapé dans l'œil, un plat qu'ils ont cuisiné ou qu'on leur a concocté. L'occasion de découvrir de nouvelles saveurs ou de nouvelles adresses, des coups de cœur mais aussi des coups de gueule. Cette semaine, Ophélie Neiman nous raconte qu'elle a goûté la queue de boeuf. Yves Camdeborde lance un coup de gueule contre le glyphosate. Olivier Poels nous parle d'un pâté croûte poulpe-chorizo. Et Laurent Mariotte nous fait saliver avec la tarte Tatin. C'est aussi l'occasion pour vous, chers auditeurs d'Europe 1, de nous raconter votre goût de la semaine. Si vous souhaitez participer, vous avez deux solutions : sur le répondeur d'Europe 1 au 01 80 20 39 21 (numéro non surtaxé) ou sur la page Facebook de l'émission “Laurent Mariotte, le groupe des bons vivants d'Europe 1”. Un auditeur sera sélectionné chaque semaine.

In the feature-length conclusion to my series on UFO whistleblowers of the past, I look at the discredited Bob Lazar and his long debunked claims, and I show how the same people who promoted his hoax are literally behind David Grusch and his similar claims recently made before Congress. Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode is by Kai Engel, licensed under Creative Commons (CC BY 4.0), including "Remedy for Melancholy," "daemones," "Oneiri," and "Sentinel." Additional music licensed through Blue Dot Sessions under a blanket license active at the time of this episode's publication, including "Cicle DR Valga," "Cicle Vascule," "Access Road 442," "Black Ballots," "The Gran Dias," "Bauxite," "Cobweb Transit," " Matephysik," "Tarte Tatin," "Aloscape 2," "Invernen," and "Brimevil." Also featuring: "Leaving Home," "Spacial Harvest," "Twisting," and "Echoes of Time" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Learn more about your ad choices. Visit megaphone.fm/adchoices

My friend pastry chef Joanne Yolles made Tarte Tatin together at least six times before we perfected the recipe. We went through a lot of apples and butter - but oh my, was it worth it! Practice makes perfect. Tune into this episode to learn the recipe the hacks we discovered after baking this ultimate apple scrumptious dessert: https://www.marionkane.com/podcast/talk-tarte-tatin-joanne-yolles/ Here is the Ultimate Tarte Tatin recipe: https://www.marionkane.com/recipes/recipe-tarte-tatin/ and the story behind it https://www.marionkane.com/recipe-2/pastry-chef-joanne-yolles-core/ For more recipes of all kinds, join my Facebook Group, Sittin' in the Kitchen: https://www.facebook.com/groups/SittinInTheKitchen

JOIN THE FLOCK-BROWN DUCK COFFEE! Introducing Brown Duck Coffee - the ultimate blend for coffee enthusiasts seeking a truly remarkable experience. Crafted with care and precision, our beans are sourced from small fair-trade farms renowned for producing exceptional Arabica coffee. Every sip unveils a symphony of flavors, that truly make your morning sing! Our partner farms ensure fair trade practices and support eco-friendly harvesting methods. Prepare to transcend into a world of unparalleled indulgence with each luxurious cup of Brown Duck Coffee. Elevate your morning ritual and savor the pure essence of perfection. JOIN FOOD STORAGE FEAST FOR $2.99 PER MONTH Learn skills to turn basic foods into delicious meals all year long. The Food Storage Feast Membership pays for itself with a bounty of amazing meals, it's the education you can eat! Food Storage Feast Endorsement: “Food Storage Feast is one of the most important recommendations I can make for your preparedness. Chef Keith has changed my entire perspective on how to really enjoy living off food storage.” -Joel Skoussen, Author Strategic Relocation, Publisher World Affairs Brief I want To Buy Harvest Eating Spices WHAT IS ON THE MENU: Apple Cider Apple cider vinegar Southern skillet cornbread-gluten free   FOOD INDUSTRY AND HARVEST NEWS: Fake Foods Created In Labs Now Considered "Natural Foods" In my opinion, the “natural foods expo” has lost its way. These foods are anything but natural, and to house them under the same roof as real natural foods is a bridge too far for me. They need a new tradeshow, let's call it the frankenfood shit show. That name is more honest and describes what they are trying to sell. These globalist maniacs are hell-bent on creating food as a software model where the “recipe” for these cell-cultured meats, synthetic proteins, etc will be uploaded for any manufacturer to download and use to print or replicate this trash globally, Of course, they possess no research on the safety of these” foods” but I bet my last dollar they will be promoted as safe and effective foods that not only benefit humans but also the planet and they will free up precious land used for agriculture.  Starbucks is embroiled in a class action lawsuit over its Refreshers. TODAY'S MAIN TOPIC: Tarte Tatin is a classic French dessert that never fails to impress. Originating in the picturesque region of Sologne, this caramelized upside-down apple tart has become a staple in patisseries worldwide. The magic of tarte Tatin lies in its simplicity - perfectly ripe apples are caramelized in a buttery sugar mixture until soft and golden. The apple slices are then arranged in a stunning pattern in a buttery pastry base, which is baked to perfection. When flipped over, the caramelized apples glisten atop the flaky pastry, creating a delightful sight. The combination of the slightly tangy apples with the rich, caramelized flavors is pure bliss for every dessert lover. Whether enjoyed warm or at room temperature, tarte Tatin is a dessert that epitomizes elegance and indulgence. HOMESTEAD TSUNAMI: The reason why this new book exists. ECONOMIC NEWS: Keep your eye on the bonds! Rising bond yields are bad for bonds. 2022 was the worst year ever on record for the US bond market, The 2023 bond market had improved the first half of the year but now yields are rising again, and pressing bond prices downward. https://markets.businessinsider.com/news/bonds/treasury-bond-yields-market-selloff-market-crashes-dot-com-bubble-2023-10 https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html https://www.federalreserve.gov/financial-stability/bank-term-funding-program.htm#:~:text=The%20Bank%20Term%20Funding%20Program,needs%20of%20all%20their%20depositors. PRODUCT RECOMMENDATION: Omega slow juicer, horizontal style. I have used this juicer for years and it always performs well and is built to last. Check them out here…..not an affiliate link. CLOSING THOUGHTS: Apple tarte tatin is a classic dessert that you'll love once you master its technique, get cooking!   RESOURCES FOR THIS EPISODE: https://www.thelunaticfarmer.com/blog/2/7/2023/homestead-tsunami https://www.cnbc.com/2023/01/07/2022-was-the-worst-ever-year-for-us-bonds-how-to-position-for-2023.html https://www.usbank.com/investing/financial-perspectives/market-news/interest-rates-affect-bonds.html LINKS TO CHECK OUT: Harvest Eating Youtube Support Harvest Eating Enroll in Food Storage Feast Brown Duck Coffee About Chef Keith Snow LISTEN TO THE PODCAST: On iTunes Fountain FM Stitcher Radio Player FM Google Top Podcast Audible Podbay

We haven't had a congressional hearing on UFOs since 1966. Recently, a whistleblower named David Grusch testified before Congress about a government cover-up of the spacecraft and alien bodies they've retrieved. But people have come forward claiming such things before. What can their stories teach us about how trustworthy Grusch's claims may be?  Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode is by Kai Engel, licensed under Creative Commons (CC BY 4.0), including "Remedy for Melancholy" and "Cold War Echo"   Additional music licensed through Blue Dot Sessions under a blanket license active at the time of this episode's publication, including "Cicle DR Valga, "The Cornice," "Black Ballots," "Tarte Tatin," "Voyager," "Temperance," "Game Lands," "Service Road 237," "Delicates," "Access Road 138," "Curio" and "ZigZag Heart." Learn more about your ad choices. Visit megaphone.fm/adchoices

In a somewhat unorthodox episode, I share some meandering thoughts on modern technology and concerns about its potential harms, looking at some historical examples that may offer insights into the technological misgivings of today.  Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode is by Kai Engel, licensed under Creative Commons (CC BY 4.0), including "Remedy for Melancholy." Additional music licensed through Blue Dot Sessions under a blanket license active at the time of this episode's publication, including "Black Ballots, "Access Road 442," "Tarte Tatin," "Game Lands," "Cicle Deserrat," and "The Gran Dias." Learn more about your ad choices. Visit megaphone.fm/adchoices

Chaque jour dans Le marché de midi, Olivier Poels et Stéphanie Le Quellec donnent la parole à un chef qui évoque une de ses recettes fétiches. Aujourd'hui, Gilles Greanier, chef de l'auberge cigaloise.

In Oldstead the team are always ready for surprises. The weather can throw any plan out of the window, so they have to be ready to adapt to whatever is in season. And this week - they're forced to adjust as Dickie discovers that their first apple crop of the year is ready to harvest.Tommy gives listeners some helpful hints on which apples to use for which recipes, and gives Well Seasoned listeners a delicious Tarte-Tatin recipe too.Also in the garden, Dickie gives listeners the low-down on Tayberries and there's a bumper crop of Japanese Wineberries too. The pair also go into detail plotting the schedule for the visit of their special competition winner who is set to be announced next week. And - after just seven weeks of ageing - the first Oldstead charcuterie is ready for tasting - but will it be up to scratch?To subscribe to Well Seasoned visit https://www.tommybanks.co.uk/seasoned. And to contact the show email : seasoned@tommybanks.co.uk Hosted on Acast. See acast.com/privacy for more information.

Comme dans Les balades du week-end, Vanessa Zha débute ses chroniques en nous faisant voyager et en donnant de bons plans pour l'été. Marion Sauveur fait quant à elle un focus chaque jour sur un produit.

This episode is the first in a series of standalone episodes exploring the macguffins and historical mysteries of the Indiana Jones films. I'll be doing several of these, not in a row, leading up to the release of the final Indy film this summer.  In this episode, I discuss the legend of the Ark of the Covenant, theories about its possible resting place, and the claims of a variety of hoaxers and pseudoarchaeologists. I hope you enjoy! Go to HelloFresh.com/historical60 and use code historical60 for 60% off plus free shipping! And please help the show by completing this short questionnaire: http://www.surveymonkey.com/r/airwave Direct all advertising inquiries to advertising@airwavemedia.com. Visit www.airwavemedia.com to find other high-quality podcasts! Find a transcript of this episode with source citations and related imagery at www.historicalblindness.com sometime before the release of the next episode. Pledge support on Patreon to get an ad-free feed with exclusive episodes! Check out my novel, Manuscript Found!  And check out the show merch, which make perfect gifts!  Further support the show by giving a one-time gift at paypal.me/NathanLeviLloyd or finding me on Venmo at @HistoricalBlindness. Some music on this episode is by Kai Engel, licensed under Creative Commons (CC BY 4.0), including "Remedy for Melancholy" and "daemones." Other music, including "Cicle Deserrat" by Cicle Kadde; "Delicates," "Cherry Heath," "Leatherbound," and "Preston and Carle" by Eltham House; "The Gran Dias" by Butterstone; "Palms Down" and "Tarte Tatin" by Confectionery; and "Access Road 442" and "Access Road 214" by Trailhead were licensed through a Blue Dot Sessions blanket license at the time of the episode's publication. "Adventure Theme" by Adam Monroe was licensed commercially through Pond5.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Eva Gouel nome d'arte di Marcelle Huppert è la Musa che arriva subito dopo Fernande Oliver. Sarà la più pacata fra le sue donne. Fu Picasso a chiamarla Eva, come la prima donna. La prima donna che ha certamente amato incondizionatamente e la quale non ha conosciuto il disamore. Morirà infatti precocemente di tubercolosi, come la sorellina dell'artista. Picasso le dedica varie opere introducendo colori vivi e un forte erotismo. La dipingerà persino sul letto di morte. Eva ci darà la sua versione dei fatti preparando la Tarte Tatin, il dolce a rovescio. Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode we'll be talking about a topic that's on everyone's lips in France - great classic French food! And especially food that has a fascinating history, cheese that has a 6000 year old past, stew that helped save a town from a siege by their dastardly enemy hundreds of years ago, mouth-watering cakes that were made by accident but passed into legend.Some dishes are just a bit more special because of their heritage, it makes them taste even more delicious. Plus we'll share some of the places where we've eaten these dishes so that you can enjoy them at their best too. And if you're feeling peckish at the end of the podcast, there are hundreds of great recipes on the website!And in the Q&A section a listener asks "Do the French really take a two hour lunch break?" Find out as Janine Marsh, author and editor of The Good Life France Magazine, and Olivier Jauffrit of radio ParisChanson.fr titillate your tastebuds with talk of all things tasty and tempting in this flavoursome French food episode!Follow us: On Twitter On Instagram On Facebook On The Good Life France's website On Paris Chanson's Thanks for listening!

Light and dark. Frozen action. Angels with dirty faces. Infamously both a hothead punk and one of the most extraordinarily potent and virtuosic painters in the canon, Caravaggio is nothing if not a man of contrasts. See the images: https://bit.ly/3iNqpTY Music used: Django Reinhardt, “Django's Tiger” The Andrews Sisters, "Bei Mir Bist Du Schoen" Charles Daab, “Irish and Scotch melodies (take 2)” The Blue Dot Sessions, “Highway 430,” “Angel Tooth,” “Di Breun,” “Rainy Day Drone,” “No Smoking,” “Cornicob,” “Tarte Tatin,” “Vernouillet,” “Thread of Clouds,” “Set the Tip Jar,” “Homin Brer” Joe Dassin, “Les Champs-Elysees" Support our year-end fundraiser! https://bit.ly/3An5jSd Episode sponsor: www.visualartspassage.com/palette

First off, Mom's OK! Bootie shares her recipe for Tarte Tatin. Bootie and Bossy talk about their current projects which include a cowl, toys and a baby blanket. Gender and color are discussed. The recipe and patterns discussed are in the show notes.

Ecoutez Lenglet-Co avec François Lenglet du 01 novembre 2022

Dagens frokostgjest er Christine Dancke som gir oss gode tips til hvordan å komme seg ut på tur i høstværet. Christer har vært på epleslang og lager Tarte Tatin i dagens nytelsesfredag. Vi snakker også om fotball, nattog og Tax Free. Episoden kan inneholde målrettet reklame, basert på din IP-adresse, enhet og posisjon. Se smartpod.no/personvern for informasjon og dine valg om deling av data.

I have been obsessed with Meg Cowden and her container gardens for some time. I follow her on Instagram @seedtofork, and there was a drone overhead shot of her yard that I watched ten times. I am heading out on a book tour in my van for a few weeks and will be bringing this book with me and obsessing about my Ely Hilltop Garden improvements for next year. If you are still harvesting, here is a great rice side dish that uses a ton of cherry tomatoes. You can also make this butter tomato sauce that you can freeze in a mason jar. It's apple season, so the Star Tribune featured my Chicken, Wild Rice, and Apple and Pecan recipe in their orchard round-up. It made me hungry for it, so I made it again! Try your hand at the Tarte Tatin apple recipe below that my Mother In Law Dolores has perfected. Tarte TatinIngredients1 ¼ cup all-purpose flour3 tbsp sugar, divided1 tsp kosher salt1 tsp baking powder8 tbsp chilled, unsalted butter, cut into ½-in. cubes, divided2 tbsp cream1 large egg, lightly beatenFour large Honeycrisp apples (1 lb. total), peeled and cored, each cut into 6 wedgesInstructionsPreheat the oven to 375°F. Meanwhile, in a large bowl, whisk together the flour, 1 tablespoon sugar, the salt, and the baking powder. Add 3 tablespoons butter and the shortening and, using your fingers, rub the fat into the flour mixture to form coarse, pea-size pieces. Add the cream and egg, and stir until just combined. Press the dough together with your hands and refrigerate until firm to the touch, 30–35 minutes.When ready to cook, thickly coat the bottom of a 10-inch heavy ovenproof skillet or tarte Tatin pan with butter. Sprinkle sugar evenly on top.Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.On a floured surface, roll out the pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmlyTransfer to the oven and bake until the crust is golden and apples are tender when poked with a knife, 40-45 minutes. (If the edges begin to brown before the fruit is tender, cover them with strips of aluminum foil.)Let cool 5 minutes, then carefully turn out onto a round serving plate by placing another plate over the top and flipping it over.  If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream. Set the tart aside to cool at room temperature for at least 15 minutes before serving.Chicken Wild Rice and Apple Pecan SaladIngredientsIngredients for Vinaigrette2 large cloves of garlic micro planed⅓ cup rice vinegar2 Tbsp soy sauce1 Tbsp Dijon mustard1 Tbsp fresh orange juice1 tsp orange zest1 Tbsp grated fresh ginger on a micro plane grater1/4 cup sesame oil1/4 cup olive oil1 tsp kosher table salt1 tsp pepperIngredients for the Salad2 boneless chicken breasts2 cups wild rice4 1/2 cups chicken stock1 cup cubed honey crisp apple2 celery stalks chopped with leaves1 cup scallions chopped1/2 cup red onion chopped1/4 cup chopped Italian Parsley1/2 cup toasted pecansInstructionsPlace all vinaigrette ingredients in a mason jar and shake until emulsified.Place the wild rice in a saucepan or pot. Arrange the chicken in a single layer on top of the rice.Add 1 tsp salt to the chicken rice mixture and cover with 4 1/2 cups broth. Bring the stock to a boil. You'll see some white scummy foam collecting on the surface of the stock as it comes to a boil; it's fine to leave it..Reduce to a simmer, cover, and let the chicken and rice simmer.Cook the chicken for 15 minutes and fish out of the pot and set aside to cool and continue cooking rice for another 30 minutes.Meanwhile, toast pecans in a cast iron skillet over medium, heat until fragrant and brown, and set aside.Cut chicken into 1/2 inch cubesTake the rice off the stove and drain in a colander, and coolIn a large mixing bowl, add apple cubes and toss with vinaigrette. Add cubed chicken, rice, celery, scallions, red onion, parsley, and toasted pecans. Toss again until all the ingredients arewell-coated. This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com

I have been obsessed with Meg Cowden and her container gardens for some time. I follow her on Instagram @seedtofork, and there was a drone overhead shot of her yard that I watched ten times. I am heading out on a book tour in my van for a few weeks and will be bringing this book with me and obsessing about my Ely Hilltop Garden improvements for next year. If you are still harvesting, here is a great rice side dish that uses a ton of cherry tomatoes. You can also make this butter tomato sauce that you can freeze in a mason jar. It's apple season, so the Star Tribune featured my Chicken, Wild Rice, and Apple and Pecan recipe in their orchard round-up. It made me hungry for it, so I made it again! Try your hand at the Tarte Tatin apple recipe below that my Mother In Law Dolores has perfected. Tarte TatinIngredients* 1 ¼ cup all-purpose flour* 3 tbsp sugar, divided* 1 tsp kosher salt* 1 tsp baking powder* 8 tbsp chilled, unsalted butter, cut into ½-in. cubes, divided* 2 tbsp cream* 1 large egg, lightly beaten* Four large Honeycrisp apples (1 lb. total), peeled and cored, each cut into 6 wedgesInstructions* Preheat the oven to 375°F. Meanwhile, in a large bowl, whisk together the flour, 1 tablespoon sugar, the salt, and the baking powder. Add 3 tablespoons butter and the shortening and, using your fingers, rub the fat into the flour mixture to form coarse, pea-size pieces. Add the cream and egg, and stir until just combined. Press the dough together with your hands and refrigerate until firm to the touch, 30–35 minutes.* When ready to cook, thickly coat the bottom of a 10-inch heavy ovenproof skillet or tarte Tatin pan with butter. Sprinkle sugar evenly on top.* Cut one piece of apple into a thick round disk and place in the center of the skillet to serve as the “button.” Arrange the remaining apple pieces, each one standing on its flat end, in concentric circles around the button. Keep the pieces close together so that they support one another, standing upright. They will look like the petals of a flower.* On a floured surface, roll out the pastry about 1/8-inch thick. Place an upside-down bowl or pan on the pastry and use the tip of a sharp knife to cut out a circle about the same size as the top of your skillet. Lift out the circle and drape gently over the apples. Use your hands to tuck the pastry around the apple pieces, hugging them together firmly* Transfer to the oven and bake until the crust is golden and apples are tender when poked with a knife, 40-45 minutes. (If the edges begin to brown before the fruit is tender, cover them with strips of aluminum foil.)* Let cool 5 minutes, then carefully turn out onto a round serving plate by placing another plate over the top and flipping it over.  If any apples remain stuck in the pan, gently use your fingers or a spatula to retrieve them and rearrange on the pastry shell. Cut in wedges and serve warm with heavy cream, crème fraîche or vanilla ice cream. Set the tart aside to cool at room temperature for at least 15 minutes before serving.Chicken Wild Rice and Apple Pecan SaladIngredientsIngredients for Vinaigrette* 2 large cloves of garlic micro planed* ⅓ cup rice vinegar* 2 Tbsp soy sauce* 1 Tbsp Dijon mustard* 1 Tbsp fresh orange juice* 1 tsp orange zest* 1 Tbsp grated fresh ginger on a micro plane grater* 1/4 cup sesame oil* 1/4 cup olive oil* 1 tsp kosher table salt* 1 tsp pepperIngredients for the Salad* 2 boneless chicken breasts* 2 cups wild rice* 4 1/2 cups chicken stock* 1 cup cubed honey crisp apple* 2 celery stalks chopped with leaves* 1 cup scallions chopped* 1/2 cup red onion chopped* 1/4 cup chopped Italian Parsley* 1/2 cup toasted pecansInstructions* Place all vinaigrette ingredients in a mason jar and shake until emulsified.* Place the wild rice in a saucepan or pot. Arrange the chicken in a single layer on top of the rice.* Add 1 tsp salt to the chicken rice mixture and cover with 4 1/2 cups broth. Bring the stock to a boil. You'll see some white scummy foam collecting on the surface of the stock as it comes to a boil; it's fine to leave it..Reduce to a simmer, cover, and let the chicken and rice simmer.* Cook the chicken for 15 minutes and fish out of the pot and set aside to cool and continue cooking rice for another 30 minutes.* Meanwhile, toast pecans in a cast iron skillet over medium, heat until fragrant and brown, and set aside.* Cut chicken into 1/2 inch cubes* Take the rice off the stove and drain in a colander, and cool* In a large mixing bowl, add apple cubes and toss with vinaigrette. Add cubed chicken, rice, celery, scallions, red onion, parsley, and toasted pecans. Toss again until all the ingredients arewell-coated. Get full access to Stephanie's Dish Newsletter at stephaniehansen.substack.com/subscribe

In this episode, Gaelle will make you salivate! Discover with her the legendary “Tarte Tatin”. With its layers of apples cooked in caramel and the important upside down cooking process, you will want to eat one at the end! If so, this is not a problem - Gaelle even gives you the recipe.

Rooney and John get out early to see the sun rise. They come across a variety of songbirds, discuss and evening of French wine, Boeuf Borguinon, Tarte Tatin, crypto-currencies, and try to answer the question "how do you know if you're really happy?"