Podcasts about Taste

Jonášek odjel na den k babičce, takže jsme si se Zuzkou konečně sedli a nahráli podcast na téma našeho nedávného výletu do Osla. Jak se nám tam líbilo? A Jonáškovi? Je Norsko skutečně posledním komunistickým státem, jak se říká? A proč nám teď normální auta zní jako parní lokomotivy? Taky probíráme Babiše, Michla, Okamuru a koukneme se i přes oceán na americkou debatu o právu žen na ukončení těhotenství.

⭐HONEY: https://www.joinhoney.com/trashtaste

Darren, Keri and Sky took up the challenge themselves to build their own sandwich. We asked our listeners to comment on the ECR Facebook page with their amazing toasted sandwich, we have gone through them and chosen 3 that we like most. Here's how it happened! #ECRLastKidStanding with SASKO. Taste the care

Hello Wine Enthusiasts Welcome to the Daily Taste for Friday May 13th, 2022As wine grapes mature during the growing season, there acid levels drop while they accumulate sugar.  That's why if you taste a green berry early in the growing season, it tastes very tart and astringent. As harvest approaches, acidity is lower in the grapes and sugar is high which gives the grapes their sweetness.  Wine grapes contain many acids, but the two most prominent acids are Tartaric Acid and Malic Acid.    Tartaric acid is a fairly strong acid (among wine acids) while Malic acid, which is found in many fruits and vegetables is the acid responsible for the sour taste in fruits.  Acidity is an important component in a finished wine because not enough acid makes the wine taste flat, while too much acid can accentuate astringency.  This is where the process of malolactic fermentation comes in to play.  Malolactic fermentation is done by the presence of special bacteria called malolactic bacteria. The main purpose of malolactic fermentation or sometimes called secondary fermentation is to convert the harsh-tasting malic acid into the much softer, smoother lactic acid.  It can also increase a wines stability before bottling to prevent the malolactic fermentation from occurring naturally in the bottle.  When malolactic fermentation occurs in the bottle, the wine looks cloudy and can be fizzy.  These are faults in a finished wine that winemakers want to avoid.    Most red wines go through malolactic fermentation to make them smoother and to accentuate fruity and berry characteristics.  Red wines that have gone through malolactic fermentation are softer with a full, smooth mouthfeel.    Only some white wines go through malolactic fermentation like Chardonnay and Viognier.  Malolactic bacteria can release a byproduct called Diacetyl which is responsible for the creamy, buttery taste found in some Chardonnays. Chardonnays that don't go through malolactic fermentation are usually more fruity, crisp wines.  Malolactic bacteria can be present already in the winery on the equipment so a spontaneous malolactic fermentation can occur.   Otherwise, the winemaker can inoculate the wine with a specific malolactic culture.   Malolactic fermentation can be done simultaneously with the alcoholic fermentation, but the most common practice is to encourage the malolactic fermentation after the alcoholic fermentation when the wine has been transferred to barrel where the temperatures are perfect for the bacteria to thrive.  Finally If you enjoy the content of this podcast, I encourage you to go to the show website at www.obsessedwithwine.net and click on the link at the top of the page called “Buy me a glass of wine”  Unfortunately it doesn't buy me any wine but it does give you the opportunity to donate to the show which helps me offset some of the costs of production.  Anything you can donate is greatly appreciated!  

The winner of the Last Kid Standing with SASKO semi-final goes to Kiranya Ponnan from Athlone Primary School. She will join the other semifinalists on the road to the final. The winner of the final will receive prize to the value of R100 000! #ECRLastKidStanding with SASKO. Taste the care

Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, archives, and first-hand interviews to examine the role of women's food work in relation to the politics of Fascism. She describes her findings from her new book that demonstrate how women and the Fascist state vied for control over national diet.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast. many facets of daily life.

Now we know what Nerf darts taste like... yum! (0:00) Dumb Ass News - Lisa Wexler details the story of a man who died while digging the grave of his murder victim.  Was it karma or just bad luck? (10:10) The South Fire District Fire Chief in Middletown Jim Trzaski updates us on the huge fire that burned almost 200 acres in Middletown.  What caused the blaze and what did we lose? (18:35) Jimmy Koplik previews upcoming shows coming to Connecticut, answers the Tribe's concert questions, and teases a big announcement coming on Monday! (32:21) Image Credit: vav63 / iStock / Getty Images Plus

Journalist and broadcaster Dan Saladino joins us for this episode. Dan is best known for his work as a food writer, and for his long-term contribution to the BBC's Food Programme.    Dan's recently published book Eating to Extinction:The World's Rarest Foods and Why We Need to Save Them, involved 10 years of travel and research, exploring the plight of unique food systems which are threatened and rapidly disappearing. Inspired by Slow Food's Ark of Taste, Dan explains the impact of industrialisation on our farming systems and what this means for our food culture. Starting with the Sicilian orange groves of his childhood, the past leads to the present and questions of whether the diversity of our food can be saved, and the need to exert collective pressure on the existing food system and demand food with a better story.

“How far will you go for magic?” Bethany's back on her 2020 bullshit, giving you her second installment of David Copperfield's magic secrets, revealed! (If you missed the first installment, go back to Episode 295.) Bebe may be the only person who had a David Copperfield poster in her college dorm room, but we can all bathe in the joy of dramatic bed sheets and tiny ladies hiding under tables. Then, Kathleen pulls out her lock pick set and hides in a trash bag, because she's giving us the skinny on the craziest prison escapes! Do YOU have the photographic memory required to recreate a key?  —— What We Talked About: 2:02 - Intro To Topics 04:46 - Bethany's Grandmother passed away 08:36 - Kathleen's Mom is living with her for now 15:03 - More David Copperfield Magic Tricks Revealed  48:38 - Funny Prison Escape Stories 1:13:13 - Bethany's bonnet bee: processing times 1:19:13 - Apple Air Tag Trackers 1:20:55- What we learned this week 1:25:18 - Voicemails —— PATREON Dates in May: May 4th - Study Buds @ 1:00 PM ET May 17h  - Live Show @ 7:30 PM ET May 19th - YA Book Club @ 8:00 PM ET May 25th - Live Show @ 7:30 PM ET May 31st - Book Club  @ 8:00 PM ET Sign up at www.patreon.com/acquiredtaste ——— Check out our merch!:  https://store.dftba.com/collections/an-acquired-taste-podcast  ——— Please support the companies that support us!  Solo Stove - Shop now and get up to 30% off fire pits all month long, AND use promo code TASTE at checkout to get an extra $10 off, plus a lifetime warranty and FREE 30-day returns! Rothy's - Your new favorite shoes are waiting. Discover the versatile styles you can wear absolutely anywhere and get $20 off your first purchase at rothys.com/TASTE  Talkspace - Match with your dedicated therapist today at talkspace.com and use promo code taste during sign-up to get $100 off your first month.  Chime - So what are you waiting for? Hopefully not your paycheck. Get started with Chime today. Applying for a free account takes less than 2 minutes. Get started at chime.com/taste  ——— BETHANY'S SOURCES: David Copperfield - “Metamorphosis” Illusion https://www.youtube.com/watch?v=HJVOuptIAtM  David Copperfield – “Portal" Illusion https://www.dailymotion.com/video/x4hjve  https://en-academic.com/dic.nsf/enwiki/1500715 “East of Eden Suite,” Lee Holdridge https://www.youtube.com/watch?v=7ih7T1_uY7k David Copperfield – Guinness Book of World Records https://www.youtube.com/watch?v=x7tENaNIYj8 https://en.wikipedia.org/wiki/John_Gaughan https://www.grunge.com/610169/the-untold-truth-of-david-copperfield/ https://secrets-explained.com/david-copperfield/metamorphosis https://secrets-explained.com/david-copperfield/portal https://en.wikipedia.org/wiki/Portal_(magic_trick) https://www.documentarytube.com/articles/david-copperfield-the-mystery-behind-the-tricks https://mgmgrand.mgmresorts.com/en/booking/show-booking.html#/show-listing?arrive=2022-05-10&showId=b29623d7-0d20-420f-8997-a6b6ac8e5539  https://en.wikipedia.org/wiki/The_Prestige  KATHLEEN'S SOURCES:  https://www.newsweek.com/casey-white-vicky-white-married-called-wife-before-died-1705053  https://www.quora.com/If-you-talk-about-a-crime-in-Catholic-confession-can-the-priest-report-it-to-the-police https://allthatsinteresting.com/prison-escapes https://www.statista.com/statistics/624069/number-of-escapees-from-prisons-in-the-us/#:~:text=Number%20of%20escapees%20from%20prisons%20in%20the%20U.S.%202000%2D2019&text=In%202019%2C%202%2C231%20inmates%20escaped,facilities%20across%20the%20United%20States. https://list25.com/25-dumbest-prison-escapes/ https://metro.co.uk/2010/05/10/man-dressed-as-snoopy-tries-to-break-into-jail-293593/ https://www.reuters.com/article/oddlyEnoughNews/idUSTRE5623GN20090703 https://www.insidehook.com/article/crime/the-most-ridiculous-and-real-prison-escapes-of-all-time https://www.huffpost.com/entry/sidney-da-cruz-carlos-pereira-trash-bags_n_1773606?utm_hp_ref=weird-news https://www.insidehook.com/article/crime/the-most-ridiculous-and-real-prison-escapes-of-all-time

We are celebrating a year of Famous This Week all month long! In this episode, Priyanka welcomes back one of her favorite guests Julian Burzynski aka @JulianCookies. They chat everything from swallowing cookie juice, DragCon, penetration, being famous, and so much more! So celebrate with us and hit the play button! CALL ME NOW! Leave your voicemail messages here: (661) 977 - 6855 Listen to Famous This Week Ad-Free on MOM Plus FOLLOW PRIYANKA FOLLOW MOM PODCASTS FAMOUS THIS WEEK IS A FOREVER DOG AND MOGULS OF MEDIA (M.O.M.) PODCAST Learn more about your ad choices. Visit megaphone.fm/adchoices

Hello Wine Enthusiasts Welcome to the Daily Taste for Thursday May 12th, 2022Yesterday we talked about residual sugar in wine which got me thinking of some of my favorite dessert wines.  Some people dismiss dessert wines automatically because they're sweet but don't let that deter you from trying some of the amazing dessert wines being made all over the world.  One of my favorite dessert wines are Sauternes.   Sauternes are full bodied, French sweet wines made from grapes grown in the Graves section of Bordeaux.  These wines are made from a combination of Semillon, Sauvignon Blanc, and Muscadelle grapes. The Semillon produces a broad, well-structured base, while the Sauvignon Blanc brings sufficient acidity to keep the resulting wine fresh. These grapes are preferred in production of Sauternes because they are thin skinned which makes them susceptible to a particular type of fungus called Botrytis cinerea which is a crucial component of most late - harvest wines.  According to Wine-Searcher, When Botrytis spores land on healthy grapes in favorable weather conditions they develop into what is referred to as Noble Rot.  Noble Rot, develops most reliably in areas where morning mists form which allow the fungus to thrive.  When repeated over a number of weeks, this process gradually dries the grapes, reducing their water content, and naturally concentrating their sugars and flavor compounds.  Since the sugar level directly impacts the alcohol content in a wine, when these concentrated grapes are fermented they will reach up to 15 to 16% alcohol which is too toxic for the yeast to continue so the fermentation stops naturally leaving a lot of residual sugar characteristic of these dessert wines.  Sauternes are expensive to make partly because they are hand picked by professionals who only pick grapes that have been infected with Botrytis.  According to wine searcher, a half bottle of top-quality, aged Sauternes wine from a good vintage can command prices in excess of $1000.00.  The most prestigious of all Sauternes is made by Chateau d'Yquem which is considered the worlds most famous dessert wine.  Sauternes are known to age for decades which adds to their allure.  Sauternes are fabulous when sipped all by themselves but pair wonderfully with cheesecake, herb-roasted poultry or spicy Asian cuisine.  I encourage you to look for Sauternes at your local wine shop or on a dessert menu at a nice restaurant.  You wont be disappointed.  

McLaren Formula 1 Driver Daniel Ricciardo shares a “shoey” with Trevor while chatting about the documentary series “Drive to Survive” and preparing for the new circuit at the Miami Grand Prix.  See omnystudio.com/listener for privacy information.

This week, we take a look at the free preview released by MCDM for their newest project, "Flee, Mortals! The MCDM Monster Book". There's a ton of great stuff in even so small a package, so we don't get through all of it, but we do start into creating a scenario with the provided goblins that helps to showcase what some of these creature variants can do to un-boring your game. You can find the PDF of the free sample here: https://files.mcdmproductions.com/FleeMortals/FleeMortalsPreview.pdf And can watch Matt Colville talk about the project here: https://youtu.be/LhJeOOGiWGM   Find us on Facebook: facebook.com/UndercommonTaste Follow us on Twitter: twitter.com/ucthomebrew Join us on Instagram: instagram.com/undercommontaste Support us on Patreon: patreon.com/undercommontaste  Chat with us on Discord: https://discord.gg/64R7ze3fBV Watch us live on Twitch: twitch.tv/undercommontaste Find our shorts on Tiktok: tiktok.com/@undercommon_taste Our theme song is Massacre Anne, written and performed by Mary Crowell, and used with permission. You can find Mary's work online at marycrowell.bandcamp.com, or on Patreon at patreon.com/DrMaryCCrowell. Our logo was illustrated by David Sutherland. You can find David's work online at instagram.com/wilex_73, or on DeviantArt at deviantart.com/davidsutherland.

Zeoli Show Hour 2:  In the second hour of the Zeoli Show, Rich discussed President Joe Biden speaking on how they're trying to bring down the issue of inflation. Saying he knows Americans' frustration with frustration so well that he can even....taste it.  7:02-NEWS 7:10-NBA announces it will host games in Abu Dhabi  7:23-Speed cameras are against the right to face your accuser  7:30-Candidate for Governor, Joe Gale, joined Rich to discuss his campaign for Governor and the breaking story of Republicans trying to get candidates to drop out to defeat leader Doug Mastriano as the GOP nominee.  7:45-CUT SHEET  | Biden knows people are frustrated with inflation | Biden blames inflation on the MAGA conservatives | Biden thinks Americans are too distracted in recognizing what he's done for inflation | Truck driver tells a news station he's paying $1000 to fill up his truck | CNN says Biden's claim of reducing the deficit is 'bizzaro world'.  Photo by; Drew Angerer / Staff

Joe Haygood has spent $30 on boutique cola so you don’t have to! On this week’s show, Joe takes us on a gastronomic journey to the bottom of a can of Coca-Cola Byte. Taste the pixels, stream the pixels! Also in this episode: – TWO […]

Joe Haygood has spent $30 on boutique cola so you don't have to! On this week's show, Joe takes us on a gastronomic journey to the bottom of a can of Coca-Cola Byte. Taste the pixels, stream the pixels! Also in this episode: – TWO […]

The Beats break down the ins and outs of chickpeas also known as garbanzo beans (or nokhod in Farsi) in Persian food and beyond! Chickpeas are fabulous in soups & stews, salads, dips, and as snacks. Chickpea flour is used in an iconic cookie called Nokhodchi and is gluten free. The easiest way to work with garbanzo beans is to use the canned bean variety, although the duo go over how to cook them from scratch, and also some easy go-to recipes. Listen to how chickpeas when mixed into Ajeel trail mix and packaged in a special way can help solve your problems!   This week's “Ask the Beats” is close to co-host Beata's heart and covers one off on a crunchy fan favorite food!   Subscribe+ to the Modern Persian Food podcast on your favorite podcast player, and tell a friend!   References and recipes:   Podcast Episode 3: Rice Podcast Episode 11 Tahdigh | Bottom of the Pot Podcast Episode 40: Damkoni Podcast Episode 70: Kateh Persian Rice   Taste the Nation with Padma Lakshmi, Persian food Where the Kebob is Hot   Bita's Aash Reshteh | Persian Noodle Soup Bita's Vegan Moroccan Stew Bita's Instant Pot Okra Soup Bita's Easy Homemade Hummus Bita's Roasted Chickpeas Bita's Ajeel | Persian Trail Mix   Beata's Ash Reshteh | Persian Noodle Soup – BeatsEats Beata's Asheh Reshteh – Persian Noodle Soup – Original Recipe Post – BeatsEats   All Modern Persian Food podcast episodes can be found at: Episodes Co-host Beata Nazem Kelley blog: BeatsEats – Persian Girl Desperately Addicted to Food! Co-host Bita Arabian blog: Oven Hug - Healthy Persian Recipes | Modern Persian Recipes Podcast production by Alvarez Audio

Taste your way through Minnesota Monthly's 10th annual Grill Fest! Find all your favorite grilled foods and a range of Minnesota Makers while sampling wines and specialty beers. Test out the hottest grills, gather recipes, and learn how to barbecue like a pro with Minnesota made products like:Face Punch Foods2 Dads Bloody Mix Bare HoneyHere's the Deal Spice Hooch Booch KombuchaKickled MaryMixly Cocktail MixMuddle and MintSummer Lakes BeverageGet your tickets for the 5/21 event at CHS Field hereSupport the show

Hello Wine Enthusiasts Welcome to the Daily Taste for Wednesday May 11th, 2022I saw an ad online the other day advertising low sugar wines.  The picture shows a wine glass full of granular sugar and its heading reads, “How much sugar does your wine contain?” Most people probably can't definitively answer this question and may assume that there is some sugar in their wine based on this add. The advertisement is supposed to get you to consider buying their low sugar wines as a healthy alternative to the wines you already drink.   Since wine labels don't have to report on the sweetness level of their wines, it makes sense that most people don't know.  So how much sugar is in our wines?  If we are looking to cut sugar out of our diets, does it mean we have to give up wine too?  These are questions I wanted to answer so here is what I learned.  All Wine grapes contain the fruit sugars fructose and glucose.  During alcoholic fermentation, the yeast eat the sugars and produce ethanol and carbon dioxide. Any sugar that is left by the yeast after fermentation is called residual sugar or RS. The level of RS desired in the wine is determined by the winemaker depending on the type of wine he or she wants to make. The winemaking team keeps a very close eye on their fermentations and runs analysis on wine samples everyday in the lab.  The sugar level of the fermenting juice is one of the most important analysis done.  This tells the winemaking team how the fermentation is progressing.  If the winemaker wants to make a sweet wine, they will typically arrest the fermentation at the desired sugar level by dropping the temperature of the tank to stop the yeast activity.  If a dry wine is desired, the winemaking team will let the fermentation go until all of the detectible sugar has been consumed.  It's difficult to get a wine to bone dry which means there is absolutely no residual sugar.  Therefore, most wines that are considered Dry still contain between 0 and 10 g/l RS.  For comparison, a can of regular Coke has 108 g/l of sugar.  Off-dry wines such as some Rieslings contain 10-35 g/l RS, Sweet wines like Moscato and sweet Riesling contain 35-120 g/l RS, and very sweet wines including Tawney Ports, Ice Wines, and Sauternes contain 120 – 220 g/l Rs.  So, what does this mean?  It means that if you are drinking a dry wine such as a Cabernet Sauvignon, Chardonnay, a Pinot Noir, or a Viognier for example, you are getting a wine that has very low sugar.  You would have to drink almost 11 glasses of your favorite Zinfandel to get the amount of sugar in a can of coke.  That's assuming the wine has 10 g/l of RS and most dry wines have much less.  One more thing to consider, there is a correlation between cheap wines and residual sugar levels.  Cheap wines typically mask the taste of lower quality grapes by leaving additional residual sugar. Finally, if you enjoy the content of this podcast, I encourage you to go to the show website at www.obsessedwithwine.net and click on the link at the top of the page called “Buy me a glass of wine” Unfortunately it doesn't buy me any wine, but it does give you the opportunity to donate to the show which helps me offset some of the costs of production.  Anything you can donate is greatly appreciated!  

Sniffing a fragrant flower, inhaling the aroma of a good cup of coffee, breathing in your loved one's signature scent–these are just a few of the joys you might feel deprived of when you lose your sense of smell. But smell is a surprisingly underrated sense and many of us don't know– How DOES our sense of smell work? Is it related to taste? And if we lose it, how do we get it back? Dr. Jen Gunter walks us through the fascinating wonders and mysteries of smell, unpacks the latest neuroscience about the sense and its links to taste, and investigates how language can shape our perception of the many odors that our nose (and entire olfactory system!) picks up daily. You can read the text transcript for this episode at https://go.ted.com/BSTscript9

Pick Another Date #158. Within Brim's Skin -- Brimstone is joined by his wing man Alex DaPonte as they discuss lots of things involving Brim's recent fail of an attempt to get an MRI and the guys bring back the coveted word of the day Brim discusses his distaste for Ready Refresh and explains why they've given him such a bad taste in his mouth. Brim tells Alex all about how he did a couple of his own records and announces a couple of upcoming appearances. Essentially - he explains what gets Within Brim's Skin.

Pick Another Date #158. Within Brim's Skin -- Brimstone is joined by his wing man Alex DaPonte as they discuss lots of things involving Brim's recent fail of an attempt to get an MRI and the guys bring back the coveted word of the day Brim discusses his distaste for Ready Refresh and explains why they've given him such a bad taste in his mouth. Brim tells Alex all about how he did a couple of his own records and announces a couple of upcoming appearances. Essentially - he explains what gets Within Brim's Skin.

Sleepy Joe addressed the country today regarding inflation and to no one's surprise he blamed everyone but himself. Can you taste the frustration, Joe?

This started with a HOT TAKE from a listener about taco bell... then, got REALLY WERID. Caution: There is  a fair amount of HOT KNITTING TALK.   See omnystudio.com/listener for privacy information.

Looking to improve your meal planning skills to create nutritious, delicious meals? We will discuss everything from the essential ingredients you need to get started, to the tips and tricks for meal prepping. You'll learn how to optimize your metabolism and keep your taste buds satisfied. Join Coach Crystal and Director of Coaching Megan as they discuss the intermediate level of creating nutritious meals with MetPro! In this episode, you'll learn how to prepare meals that are slightly more complicated and you'll hear some examples of what these recipes are. So if you want to learn how to create delicious, healthy meals that leave you feeling energized and satisfied, tune in today! Whether you're just getting started with nutrition or looking for some tips on making your meal planning more efficient, this podcast is for you.1. Supplies for your meal planning2. What you need to learn (and unlearn) about meal prep3. Finding good recipes to use for your new skills4. The recipes to avoid early on in your MetPro journey5. Using ingredients you already have in your pantry Tune in to learn more about meal preparation basics, tips for creating delicious and satisfying meals, and more! All episodes of The MetPro Method can be found anywhere you get podcasts or go to MetPro.co/podcast. Be sure to follow, rate, and review. You can learn more about MetPro at MetPro.co!

Hello Wine Enthusiasts Welcome to the Daily Taste for Tuesday May 10th, 2022If you listen to this podcast, you know that I am passionate about wine that's made all over the world.  I have spent the past two weeks talking about the great wines being made in Texas so I thought I would shift gears and talk about the emerging wine county in the state of AZ.  Living here in CA, I always picture AZ as a dessert with extremely hot temperatures and a lot of cacti.  What I didn't realize is that Arizona is home to more than 110 wineries, vineyards, and cellars. Arizona is home to three American Viticulture Areas or AVAs including Sonoita, Willcox, and the newest AVA The Verde Valley.  The Sonoita AVA sits at 4500 to 5200 feet elevation and was the first AVA in the state of AZ.  The Willcox AVA which produces the majority of wine grapes in AZ is located at 4000 – 5000 feet where the diurnal temperatures during the growing season can experience 50-degree fluctuations between day and night.  The Verde Valley AVA is the newest of AZ's AVAs, located in the center of the state.  The Verde Valley encompasses 219 square miles and includes 19 commercial vineyards farming more than 136 acres of wine grapes, and 25 tasting rooms.  You can find more than 40 wine grape varieties in the Verde Valley including white varieties Malvasia Bianca, Seyval Blanc, and Picpoul Blanc.  You can also see red varieties like Syrah, Cabernet Sauvignon, Sangiovese, Tannat, and Barbera.  The AZ wine country has its own set of challenges including monsoon season.  I did an interview with Adam Gingrich, winemaker at Oak Creek Winery located in the Verde Valley, and here is what he had to say about the challenges of Monsoon season.If you want to visit the AZ wine country, Adam recommends visits to the Verde Valley in Northern AZ where you can taste wines from all over the state and dine at some of the best restaurants in AZ.    Adam recommends you taste at places like Oak Creek Winery, Merkin Vineyards, Caduceus, Pillsbury, and Page Springs. Next time you are looking for a new wine to try, I recommend you go online and buy some of the great wines being made in AZ.      Finally, if you enjoy the content of this podcast, I encourage you to go to the show website at www.obsessedwithwine.net and click on the link at the top of the page called “Buy me a glass of wine”  Unfortunately it doesn't buy me any wine but it does give you the opportunity to donate to the show which helps me offset some of the costs of production.  Anything you can donate is greatly appreciated!  

This week we are joined by the very funny Sarah Morgan. Sarah talks about her sketch show Nebby Neighbors, the pros and cons of different forms of comedy, and how Heinz ketchup is the only true ketchup. Chris hates the new Spaghettios label. Chey talks about watching 20 years worth of TikToks. Stuff to Do in Pittsburgh gives us their Weekend Guide.“Thanks for listening!” Beers of the Week:Chris' Pick: “New Cult” from Eleventh Hour Brewing Cheech's Pick: “200 Miles” from Brew GentlemenChey's Pick: “Cranbery Sauce Ale” from Hop Farm Brewing All things Poor Man's Podcast:https://linktr.ee/Poormanspodcasthttp://poormanspod.podomatic.net/Stuff to Do in Pittsburgh's Weekend Guide:https://www.unation.com/stuff-to-do/things-to-do-in-pittsburgh-weekend-guide/Sarah Morgan:https://www.instagram.com/ess_moe/

This week we are joined by the very funny Sarah Morgan. Sarah talks about her sketch show Nebby Neighbors, the pros and cons of different forms of comedy, and how Heinz ketchup is the only true ketchup. Chris hates the new Spaghettios label. Chey talks about watching 20 years worth of TikToks. Stuff to Do in Pittsburgh gives us their Weekend Guide.“Thanks for listening!” Beers of the Week:Chris' Pick: “New Cult” from Eleventh Hour Brewing Cheech's Pick: “200 Miles” from Brew GentlemenChey's Pick: “Cranbery Sauce Ale” from Hop Farm Brewing All things Poor Man's Podcast:https://linktr.ee/Poormanspodcasthttp://poormanspod.podomatic.net/Stuff to Do in Pittsburgh's Weekend Guide:https://www.unation.com/stuff-to-do/things-to-do-in-pittsburgh-weekend-guide/Sarah Morgan:https://www.instagram.com/ess_moe/

Booray hopes for the best on Mother's Day, Gary celebrates Star Wars Day with his kids, and the fellas discuss whether it's right for a photographer to charge more for plus sized models. In photography news, Tik Tok shares ad revenue with creators, Viltrox swaggers out a Leica-esque limited run of lenses, and a photographer delivers wedding photos with some crazy eyes. Come see Gary speak in Coventry, UK at the Newborn and Portrait ShowCheck out Gary's YouTube channel HERE.Check out Booray's YouTube channel HERE.Join our Facebook Group, the Bombardiers Lounge

Tijdens het nuttigen van een hap eten zijn er verschillende smaakfases. En dat is belangrijke informatie voor een robot die een carrière als chef ambieert.  De robot in dit onderzoek had al geleerd om smakelijke omeletten te maken op basis van feedback van een testpanel van hongerige mensen. Vervolgens hebben ze de robot ook geleerd om een simpel gerecht van roerei met tomaat in verschillende fases van het kauwproces te ‘proeven'. Een beetje net als een chef tijdens het koken proeft wat hij of zij maakt. En ook rekening houdend met het feit dat een hap eten tijdens het kauwen verschillende smaakfases door kan gaan.   In dit geval gebruikte de robot een simpele sensor om nu nog alleen het zoutgehalte te meten. En dat dan in verschillende fases van het kauwproces, dat vrij simpel was geïmiteerd door het hele zootje in een blender te gooien. Het zorgde uiteindelijk voor gerechten die beter werden gewaardeerd door de restaurantgasten.   Het doel van de onderzoekers was het maken van een zo goed mogelijk smaakmodel - nu nog van één gerecht, maar uiteindelijk van zoveel mogelijk – om zo te zorgen dat, mocht het maken van eten ooit een automatisch tintje krijgen, de robotchef niet onder doet voor de gemiddelde kok. Lees meer: Taste of the future: Robot chef learns to ‘taste as you go'.  See omnystudio.com/listener for privacy information.

In this episode Dani and I talk #NFLDraft recap with the Eagles.#Sixers playoffsTop 5 Candy Barsand what makes us feel really good...PG of course lol. Also why Almond Joy is gross and I eat a 3 Muskateers bar live on air for the first time!!!

Deep East aka Deo Farms. A name synonymous with RS11, ZOAP, and so many other infamous strains that created a massive the flavor wave. This brand is responsible for some of the biggest strains in the cannabis market over the past 3-4 years. For Deo is been Hit after Hit after Hit. Deo the name that rings in the ears of growers as a top tier breeder that every grower wished they could get ahold of his seeds and breeding projects. The craziest part just like the rare individual he is, the seeds are just as rare and for HIS CREW ONLY! This brand is the definition of keeping it inside their circle. Genetics, Seeds. Keepers and hype. The real deal wanting your crew to win first and keeping the best inside their own circle to insure that happens. Years and years of breeding projects to learn and now Deep East/Deo brand has been working behind the scenes in the shadows focused on producing game changing genetics for his crew. Taste maker supreme and focused on the future this is a young breeding mogul and we would love to shout a huge welcome to Deep East / DEO Farms, welcome to the First Smoke Family! Connect with Deep EastInstagram MainInstagram Back UpFSOTD SponsorsGrowGeneration WebsiteInstagramPower SI WebsiteInstagramJungle Boys WebsiteInstagramAthena Products WebsiteInstagramNeptune Seed Bank WebsiteInstagramThe Diamond Mine WebsiteInstagramFirst Smoke of the Day LinksWebsiteYouTubeInstagramMake sure to tell all your friends and family to subscribe! Turn on post notifications, give the video a like and drop a comment below. Go register at www.fsotd.com for all the exclusive content, tutorials and more! Please leave a 5-Star review! We appreciate your support, First Smoke Family! See acast.com/privacy for privacy and opt-out information.

In Episode 43 of Season 2, Drew and Mick break down the tendency for discourse regarding the poor to often be disconnected from huge swaths of the population that are ostensibly being advocated for. Worse, we can fall into a trap of leveraging an elite and ever-shifting language concerning the poor in order to climb our own version of a social or cultural ladder. How can the church respond against this backdrop when the scriptures are clear when it comes to God's heart for the poor? Take a listen to hear more! Connect with us at ideologypc@gmail.com // Like what you found here? Feel free to share, subscribe, rate, and/or comment. Episode notes: - Distinction: A Social Critique of the Judgment of Taste by Pierre Bourdieu

Hello Wine Enthusiasts Welcome to the Daily Taste for Monday May 9th, 2022One of my favorite things about being a wine fanatic is all the fun gadgets out there that are meant to help enhance your wine experience.  Admittedly, I am a sucker for those things and have tried many of them over the years. One of my favorite wine gadgets is the Coravin wine preserver.  I remember when I first saw the Coravin being used at a winery, I had never seen anything like it and I had to ask about it.  For those who don't know what a Coravin is, it's a device that allows you to take wine out of a bottle without removing the cork.  This is accomplished with a special needle called a Coravin Needle.    According to Coravin, the Coravin Needle gently passes through corks without displacing cork material.  Once the needle is removed, the cork simply expands back to its normal shape.  As wine is extracted out of the bottle with the needle, it is replaced with pure Argon gas, ensuring oxygen never touches the remaining wine.   According to Coravin, other wine preservation systems only delay oxidation of the wine but with the Coravin, every glass you pour tastes as good as the first, weeks, months, or even years later.  Being the only red wine drinker in my house, I use my Coravin anytime I feel like a glass from a special bottle of wine to treat myself and don't want to open the entire bottle.  I have friends with large wine collections and sometimes they want to track the aging of a special wine over a few years to see hoe it evolves.  They use the Coravin to take out a sample over time to follow its evolution.  I am not a scientist, so I wanted to get the opinion of someone I respect on the use of the Coravin and how it impacts the wine.  I asked Alpha Omega Winemaker and scientist Matt Brain about it and here is what he had to say:  If you want to learn more about the Coravin Wine Preservation systems, I encourage you to go to their website at www.coravin.com and check out the section on the technology of their products.  They even have new products on the market for preserving sparkling wine and wine that is closed with a screw cap.  I don't get paid to talk about Coravin but I would love the opportunity to interview someone from Coravin on the show one of these days but I haven't been able to make contact with anyone from the company.  If you know of someone who works for Coravin and would be willing to do an episode with me, please give them the show email obsessedwithwine@yahoo.com.  Finally, remember to go to www.obsessedwithwine.net and sign up for the email mailing list.  I am going to be releasing my first bonus episode exclusively for mailing list subscribers in the near future.  

Are you a fan of coriander? Or does the thought of the soapy-tasting herb of the devil make you shudder?  Professor Joanne Hort is an expert on taste and smell, she answers your questions today.

Episode 4 of Wine & BBQ with Erin Feges featuring special guest Jordan Mackay. See him on Instagram here: https://www.instagram.com/therealjordanmackay See all of his Texas Monthly articles here: https://whiskeyriver.dev/tag/jordan-mackay See all things Feges BBQ here: https://fegesbbq.com/ Purchase his book here: Franklin Barbecue: https://amzn.to/3KVGDm7 Secrets of the Sommeliers with Rajat Parr: https://amzn.to/3wbHKJ6 Franklin Steak: https://amzn.to/39PQ1Lv The Sommeliers Atlas of Taste with Rajat Parr: https://amzn.to/3LUZgrN Two in the Kitchen with Christie Dufault: https://amzn.to/3wg1VWr Knife with John Tesar: https://amzn.to/3skItGU See Jordan's Website here: https://www.jordanmackay.com

How Does it Taste? Mountain Dew Flaming Hot and Dr. Pepper Dark Berry Today in Geek History: William Shakespeare baptized, Lou Gehrig, Nuclear tests, jet boat This Week in Geek: Darth Vader scarred Obi-Wan, Mike Tyson punches plane passenger, CGI genitals, Venom 3 and Ghostbusters 4, Alan Cumming offering reward for missing co-star, CW cancels Batwoman Revs and Rex: The Unbearable Weight of Massive Talent, Jackass Forever and The Northman      

Why does the accidental bender taste the sweetest? And why does New Years Eve always let us down? Plus all the things we love about our Mums as we celebrate Mother's Day.  The Triple M Breakfast Sunday Hangover With MG, Jess & Pagey See omnystudio.com/listener for privacy information.

Free99 #140 Host: Gus & Rommel San Francisco, CA. 2022

TJ, Brendan, and Ben review Knob Creek 9 Year Bourbon. They rate it on Nose, Taste, Finish, Cohesiveness/Complexity, and Value!

Today's episode will discuss how when we taste something good we have to get someone else to try it. What better thing is there to try than God! I pray that God blesses you real good on today! Be blessed!! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/melvin-j-nichols/message

Hello Wine Enthusiasts Welcome to the Daily Taste for Friday May 6th, 2022When red wine grapes are harvested, they're brought inro the winery and most of the time they are put through a machine called a destemmer.  The de-stemmer removes the grapes from the stems and separates the grapes from the material other than grapes called MOG for short.  In some wineries, the grapes then pass over a conveyer belt where people standing on either side can pick out any remaining stems and leaves and take out any berries that are too green or just don't look right, this process is called sorting.  For some wineries, the grapes may pass through this sorting process more than once to make sure only the best grapes make it into the wine.  The sorting process can be an arduous task and is subject to human error.  Its inevitable that some green grapes, leaves, and some stems will get past the sorters and into the wine.  Companies that make winery equipment were determined to find a better, more efficient way to sort grapes, and they did.  One of the most impressive machines I have ever seen in action in a winery is the optical sorter.  The optical sorter, is the best and most accurate grape sorting equipment on the market.  The optical sorter employs high speed camaras and image processing software to quickly scan and sort destemmed grapes.  The high speed cameras shoot at 1000 frames per second with 10 billion pixel resolution and LED lights to illuminate the grapes without heating them up.  The biggest of these optical sorters can process up to 15 tons of grapes per hour at a cost of up to $200,000.  The optical sorter is so accurate that it eliminates grapes that are underripe, bird pecked, dehydrated, or have other flaws.  It also makes sure that MOG such as leaves and stems are removed to reduce astringency and bitterness.  These sorting machines make it possible to make sure that only the best grapes make it into the wine. At this price point, it isn't realistic for all wineries to have this technology but this is another way that wineries can improve efficiency and the quality of their wines.  Some wineries I have worked in are willing to spare no expense to make the best wine they possible can so this machine is a must.  Next time you are in a tasting room, aske them if their grapes are sorted with an optical sorter.  I also encourage you to visit your favorite winery during the harvest season to see this machine in action.  It is very impressive!  Please listen to episode #11 of the obsessed with wine podcast on Saturday May 7th as I talk with certified sommelier and wine school manager Walden Pemantle about falling in love with wine and getting the highest score in his class at the Court of Master Sommelier certified sommelier exam.  

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This week, Rory reveals that he's basically in a conservatorship because nobody trusts him to furnish a home by himself, while Laurie emerges from making hits in the studio. Rory unveils his plans to decorate his home to trick people into thinking he's cool and Laurie gloats after winning an audience poll. Plus, an embarrassing singalong, doing great work with eggs, and I thought it would look good during bangs. Subscribe and follow us at @superexcitedpod Follow Rory: @itsRORYjames Follow Laurie: @laurielamartina

In this week's episode, Rachel is joined by Linda Brown. Linda is a Soul Mind Body Alignment and Empowerment coach. The numerous modalities that she uses to assist her clients to transform blockages, mindsets, and limiting beliefs so they are able to connect more deeply with their soul's calling.After being diagnosed with a life-threatening ailment Linda's journey took a beautiful turn as she was introduced to Tao Healing Hands and Dr. and Master Zhi Gang Sha. Through the self-healing work she was able to do through the book (see below) she certified in many areas of the Tao.Linda now works with women from across the globe as a part of their healing journey so they too “might taste the pear” and transform their own personal path and life. You can connect with Linda through the following links:Facebook: Aligned and Awakened WomanConnecting With Your Inner Power: https://bit.ly/InnerPowerGuideEmail: Linda@AlignwithLinda.com Recommended Books:“Soul Mind Body Medicine” by Dr. Zhi Gang Sha“Soul Over Matter” by Dr. and Master Zhi Gang Sha and Adam MarkelRachel would love to hear what you enjoyed most about this conversation. Let her know through the following:IG: @liveyourrawlifeF: Live Your RAW Life Y: Live Your RAW LifeE: liveyourrawlife@gmail.comWeb: www.liveyourrawlife.comIf you'd like to support this AD-FREE podcast you can do so through:Patreon link:https://www.patreon.com/liveyourrawlifeIf something resonated with you from this week's episode please subscribe to the show and leave a review while you are there. Every time a review or rating is received it opens up the platform that allows the show to reach a wider range of listeners. Your support is greatly appreciated.

Are you listening to this podcast while you drink your morning coffee on the go? Did you just give your coworker a thumbs up? These are just two of the American customs that other countries think are bizarre, confusing, or just downright rude! Is it something you do on Kathleen's list? Then, Bethany picked up a curious little book on her most recent trip to the used bookstore. It shares spells from cultures around the world and as far back as the Old Testament. If you want to bring your lover back to you, you're suffering from rheumatism, or you want to keep your lover safe in battle, get ready to take notes! Plus, would you buy a house if it came with a squatter living in the basement? —— What We Talked About: 0:18 - Intro To Topics 03:21 - Bethany's Woo Woo Neighborhood 05:39 - Embracing your own stereotype  09:34 - What does Goop's Vagina Candle smell like? 14:54 - Confusing American Customs 43:28 - Secret Spells from Ages Past 1:09:02 - The house that sold with squatters 1:15:11 - California Wine is starting to taste like wildfire 1:17:39 - What we learned this week 1:21:53 - Voicemails ——— PATREON Dates in May: May 4th - Study Buds @ 1:00 PM ET May 17h  - Live Show @ 7:30 PM ET May 25th - Live Show @ 7:30 PM ET May 31st - Book Club  @ TBD YA Book Cub Informal Book Buds Meeting - TBD Sign up at www.patreon.com/acquiredtaste ——— Check out our merch!:  https://store.dftba.com/collections/an-acquired-taste-podcast  ——— Please support the companies that support us!  AURATE - For 20% off your first Aurate purchase, go to AurateNewYork.com/taste and use promo code “taste" Caraway - Visit Carawayhome.com/ATPor use the code “ATP” to take advantage of this limited time offer for 10% off your next purchase! Splendid Spoon - Try Splendid Spoon today and take meal-planning off your plate. Just go to SplendidSpoon.com/TASTE for $50 off your first box when you subscribe to the Breakfast, Lunch and Reset plan, OR the Breakfast, Lunch, Dinner and Reset plan.  Athena Club - Show your skin you care with the Athena Club Razor Kit! Sign up today at AthenaClub.com and use promo code “taste” to get 20% off your first order when you sign up! ——— BETHANY'S SOURCES: https://www.huffpost.com/entry/the-immense-popularity-of-the-cozy-mysteries_b_9143266 https://en.wikipedia.org/wiki/Detection_Club https://en.wikipedia.org/wiki/Golden_Age_of_Detective_Fiction https://en.wikipedia.org/wiki/Yellow_Peril https://elegsabiff.com/2013/04/20/a-z-challenge-rules-of-the-detection-club-circa-1929/ https://www.theatlantic.com/culture/archive/2021/09/cozy-mysteries-popularity-crime-without-gore/620085/ https://crimereads.com/cozy-mysteries-represent-the-way-life-should-be/ KATHLEEN'S SOURCES:  https://www.redbookmag.com/life/g4523/american-culture-customs-traditions https://www.eatthis.com/news-major-side-effect-coffee-to-go-cup/ https://www.wikihow.com/Respond-to-a-Thumbs-Up-Emoji https://www.quora.com/Is-it-rude-and-childish-to-customize-substitute-your-restaurant-order-with-all-sorts-of-picky-special-instructions https://businessofhome.com/articles/no-chill-a-closer-look-at-america-s-obsession-with-ice https://www.news.com.au/technology/why-do-americans-put-the-date-the-wrong-way-around/news-story/2623ac4a756a5948df44c0233ea8b4a9#:~:text=America%20inherited%20the%20months%2Dfirst,of%20dd%2Dmm%2Dyyyy. https://www.fastcompany.com/90724257/what-nycs-new-salary-transparency-law-will-mean-for-you#:~:text=The%20New%20York%20City%20Council,correct%20pay%20inequities%20and%20discrimination.

Translating between languages can be tricky. Sometimes one word just can't encompass all of the nuances of meaning or one words contains the concepts of two words from another language. When translated into French from English, delight is one of these complicated words. In the French language and culture, you can't separate the idea of delight from deliciousness. This means that God is both delightful and delicious! Stephanie Rousselle joins me in this episode to talk about how to taste the spice of the Gospel and so much more.   About Stephanie Rousselle Stephanie Rousselle is the founder of Gospel Spice Ministries. Her motto is, “God's glory, our delight!” Born and raised in France, she has lived for her One over the last two decades on three continents, four countries, and five cities through six professional roles. She is a wife, mom, podcaster, public speaker, Bible teacher, former women's ministry director, and strategy consultant. And she is 100% French. Stephanie thrives on Bible-centered inspirational writing and speaking, and dark chocolate. She loves sharing nuances taken from the French and English languages and cultures to experience the New Testament from the inside out. She has quoted her favorite words more times than she can count, first to herself and her children, and then also in settings as diverse as Bible studies, conferences, podcasts, and more: “There is nothing you can do for God to love you more; and there is nothing you can do for God to love you less." Her favorite verse and passion is Philippians 3:10, “For my determined purpose is to know Christ, and the power of His resurrection and the fellowship in His suffering.”   Read the full show notes with links here:  https://conniealbers.com/taste-the-spice-of-the-gospel-with-stephanie-rousselle/     Love this episode? Please leave us a rating/review and share this episode with a friend!   Have a question? Interested in having Connie speak? Send an email to Connie here: https://conniealbers.com/contact/ 

Over the past year, Houston has taken in more Afghan refugees than any other American city. When they arrive, Omer Yousafzai is there to welcome them. He owns The Afghan Village restaurant, which has become a community hub and gathering place for Afghans and non-Afghans alike. Dan heads to Houston to share a meal with Omer at The Afghan Village. Over palau and kabobs — cooked with the help of Omer's nine-year-old son — they talk about how Omer's time as a defense contractor in the war in Afghanistan inspired him to open the restaurant, the place's rocky first days, and why some people eat there for free.If you are looking for organizations helping to resettle Afghans and Ukrainians displaced by war, you can check out The Alliance in Houston, and the International Rescue Committee.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Johanna Mayer, Tracey Samuelson, and Jared O'Connell.Transcript available at www.sporkful.com