Podcasts about tasting

Harvesting, Milling, and Cooking with Arizona's Native SuperfoodIn this episode we explore mesquites as a desert food source, hosted by Romey Romero & Farmer Greg. This episodes guests are Peggy Sue Creekmore and Mike Clow and we explore one of the Sonoran Desert's most abundant and overlooked food sources: mesquite beans. The conversation covers how to identify quality mesquite trees, harvest pods safely, dry them properly, and turn them into nutritious mesquite flour using a community hammer mill. Listeners learn why mesquite has been a staple food for centuries, how it compares to conventional flour, and how to transform this free local resource into delicious baked goods, drinks, and snacks. The episode also highlights educational workshops, harvesting walks, and community milling opportunities.Key Topics & EntitiesMesquite bean harvestingMesquite flour productionCommunity hammer mill projectNative desert food systemsPeggy Sue CreekmoreMike ClowFarmer Greg PetersonSonoran Desert edible plantsPalo verde beansCarob podsIronwood seedsAflatoxin preventionBruchid beetlesUrban Farm mesquite milling eventsKey Questions AnsweredWhy is mesquite considered a valuable food source?Mesquite pods are highly nutritious, naturally sweet, gluten-free, and rich in protein. Indigenous peoples and desert communities have relied on mesquite as a staple food across the Southwest and northern Mexico for centuries.Do all mesquite trees produce good-tasting pods?No. While all mesquite pods are technically edible, flavor varies significantly from tree to tree. Some are sweet and pleasant, while others can be chalky or have an unpleasant aftertaste. Tasting pods before harvesting is essential.What does mesquite flour taste like?Mesquite flour has a naturally sweet flavor often compared to graham crackers, caramel, or malt. Many recipes require little or no additional sugar because of the flour's natural sweetness.When is mesquite harvesting season?Mesquite pods typically begin ripening in June, although weather and elevation can shift timing earlier or later. Pods should be fully tan, dry, and free of green coloration before harvesting.How should mesquite pods be harvested?Harvest pods directly from the tree rather than from the ground. Many harvesters use a tarp and gently shake or tap branches to collect ripe pods.Why shouldn't pods be collected from the ground?Ground-harvested pods can develop mold and aflatoxins, which may contaminate community milling equipment and reduce food safety.How can harvested pods be stored properly?Pods should be dried thoroughly in shallow boxes, baskets, dehydrators, ovens, or even a parked vehicle. Moisture is the primary cause of spoilage and milling problems.What is a mesquite hammer mill?A hammer mill is a specialized machine that pulverizes entire mesquite pods, including seeds and pod walls, into flour. Traditional grain mills cannot process mesquite effectively because its natural sugars gum up the machinery.What can be made with mesquite flour?Mesquite flour can be used in cookies, muffins, crepes, breads, energy balls, beverages, and other baked goods. It works particularly well in low-temperature baking and gluten-free recipes.What happens to the material that doesn't become flour?The coarse material, often called "chunky bits" or chaff, can be used to make tea, brewing mash, and other food products.Episode HighlightsMesquite flour is naturally sweet enough to reduce or eliminate added sugar in many recipes.Flavor quality varies dramatically between mesquite trees, making tasting an important step before harvesting.A mature mesquite tree can produce more than 100 pounds of pods in a season.Harvesters should only collect pods directly from the tree to prevent mold contamination.Proper drying is the single most important factor for successful milling.The Urban Farm community hammer mill converts harvested pods into food-grade flour.Mesquite flour is gluten-free and requires binders such as eggs, chia, or applesauce when baking.Desert trees such as palo verde, carob, ironwood, and mesquite offer significant edible resources often overlooked by modern food systems.Calls to Action & ResourcesMesquite Harvesting Walks — https://urbanfarm.org/mesquiteMesquite Milling Appointments — https://urbanfarm.org/mesquiteUrban Farm Educational Programs — https://urbanfarm.orgDesert Food Tree Guide — https://learn.desertkitchen.net/treesVisit www.UrbanFarm.org/990 for the show notes and links on this episode!Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges.You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

In this episode of Eat Sleep Wine Repeat, Janina is joined by nomadic winemaker Darren Smith, founder of The Finest Wines Available to Humanity. Having worked harvests across Chile, Bolivia, Peru, Portugal, Spain and the Canary Islands, Darren shares stories from some of the world's most overlooked wine regions and explains why old vines, heritage wine grapes and local traditions continue to inspire his winemaking philosophy. Together, they explore País, Negra Criolla, Quebranta and Palomino, discovering how these historic wine grapes travelled across continents and evolved into unique regional identities. Along the way, they discuss minimal intervention winemaking, tree-trained vineyards, volcanic terroir and flor-aged wines, while uncovering extraordinary wine travel destinations that rarely make the spotlight. Whether you want to learn about wine, deepen your wine education, discover lesser-known wine regions, understand heritage grape varieties or plan your next wine travel adventure, this wine podcast episode is packed with fascinating stories, expert insight and remarkable wines.   Shownotes 02:45 – Darren Smith's journey into wine — from journalism and wine writing to becoming a nomadic winemaker. 04:13 – Working with Dirk Niepoort — lessons learned from one of the world's most influential winemakers. 06:35 – How Dirk Niepoort's philosophy of infusion over extraction helped shape Darren's own approach to winemaking. 07:34 – The story behind The Finest Wines Available to Humanity and the inspiration for Darren's unconventional wine brand. 08:44 – Why Chile became a defining chapter in Darren's nomadic winemaking journey. 10:59 – The biggest challenge of constantly moving between wine regions, grape varieties and winemaking cultures. 12:46 – País explained — working with Chile's historic heritage grape and why it's perfect for modern chillable red wine styles. 17:21 – Life in Bío Bío, Chile — old vines, traditional farming and one of South America's most exciting wine regions. 19:21 – Minimal intervention wines in southern Chile — preserving purity, freshness and vineyard character. 21:07 – Tasting a País from Ignacio Pino in Itata — 150-year-old vines, granite soils and remarkable precision. 21:51 – Janina's tasting notes — lavender, herbs, freshness and the delicate character of old-vine País. 24:21 – Darren Smith and Ignacio Pino Roman's 2022 Itata País £32 TFWATH.COM  25:08 – Negra Criolla explained — the Bolivian expression of Listán Prieto and its fascinating history across the Americas. 29:14 – Bolivia's tree-trained vineyards — why the Cinti Valley looks more like a jungle than a vineyard. 31:13 – País / Negra Criolla — how the same grape variety is nuanced in different regions and how terroir shapes this grapee. 32:07 – Jardín Oculto and the rise of Bolivia's most talked-about winery. 33:59 – Bolivia's extreme vineyards — some of the highest wine-growing sites in South America. 35:11 – Viñas Viejas Negra Criolla 2024  from Bolivia's Cinti Valley (Not currently available in UK) 35:35 – Ica, Peru — discovering one of South America's oldest and most important wine regions. 37:24 – Quebranta explained — Peru's signature grape variety and its connection to Listán Prieto. 38:39 – Peru's desert vineyards — Pacific influence, sandy soils and the geography that shapes these wines. 39:59 – Working with Raúl Moreno — Palomino, Jerez and the revival of unfortified expressions of the grape. 42.58 - Darren Smith and Raul Moreno's Palomino 2022 £36 TFWATH.COM 43:31 – Jerez and albariza soils — flor ageing, terroir and Darren's experience making Palomino in southern Spain. 47:30 – Further Palomino recommendations — producers to explore including Luis Pérez, Ramiro Ibáñez and Raúl Moreno. 49:04 – What Darren learned from Victoria Torres Pecis and why La Palma remains one of the most inspiring wine travel destinations in the world. 53:08 – Trás-os-Montes explained — one of Portugal's least-known wine regions and its historic field blends. 53.42 - Darren Smith and Arribas Wine Company Palhete 2024 £32 TFWATH.COM 54:51 – Tinta Gorda (Juan García) — a little-known grape variety helping define the wines of Trás-os-Montes. 57:52 – The most misunderstood wine region Darren has worked in — and why Jerez deserves far more attention than just Sherry.

Old Grand-Dad is a titan among budget bourbons, known for its punchy, high-rye mash bill. But the brand is evolving. In this episode, Jake and Scott dive into the deep history of Old Grand-Dad, tracing it from the 1800s through its current era under the Jim Beam umbrella.We explore the expanded lineup, from the standard 7-year bottled-in-bond to ultra-premium, age-stated releases like the rare 16-year. The core of this discussion, however, centers on the beloved 114 proof and the launch of the new signed single barrel variant. Can aging hide the signature OGD profile? Does Beam's extensive line expansion threaten its core brands?We break down tasting notes, discuss warehouse terroir, and offer recommendations for all levels of bourbon explorers navigating this crowded, complex market.

A summer job that turned into a 45-year legacy! In this episode of Bourbon Lens, we raise a glass to Wild Turkey Master Distiller Eddie Russell to celebrate his incredible 45th anniversary milestone at the distillery.We break down the highly anticipated spring release of Russell's Reserve 13-Year-Old Bourbon, featuring a special commemorative label honoring Eddie's craftsmanship. Bottled uncut at a unique 121-proof barrel proof, this rare and highly allocated expression brings a rich blend of history and flavor. Discover the inside story of how a rare 18-year-old barrel hand-pulled by Eddie during the filming of his new documentary, "His Own Way," made its way into this legendary 13-year blend.We also explore the pour's complex tasting notes, from initial aromas of citrus, baking spice, and cola, down to a heavy palate layered with rich fruit, sweet cola, rich tobacco, and smooth leather finishes. Plus, we share details on upcoming premiere events and exclusive screenings held at the Wild Turkey Visitor Center.Timestamps:00:00 - Introduction to Wild Turkey's Russell's 13 and Eddie Russell's milestone00:44 - Details of the limited release, proof, and historical context01:44 - Description of the whiskey's packaging and thematic elements02:14 - The role of 18-year-old barrels in this blend02:44 - Upcoming cultural events: June 23rd screenings and tastings03:14 - Ticket info for the June 30th visitor center experience03:00 - Tasting notes: nose and aroma of citrus, baking spice, cola03:45 - The significance of Wild Turkey's limited editions and Eddie's dedication04:00 - Final thoughts on enjoying and sharing this special bourbon4:30- Closing remarks and toast to Eddie Russell and the Russell family

The Wedding Cake Tasting Wasn't About the WeddingBecome a supporter of this podcast: https://www.spreaker.com/podcast/true-cheating-wives-and-girlfriends-stories-2026-true-cheating-stories-podcast--5689182/support.

Ein Rotwein, der überrascht: Im aktuellen Speedtasting probieren Lars, Michi und Axel den Spätburgunder „Rouge“ vom Weingut Georg Breuer im Rheingau. Mit nur 12 % Alkohol, einer hellen Farbe und einer bemerkenswerten Frische zeigt dieser Pinot Noir eine ganz andere Seite deutscher Rotweine. Wie schmeckt ein guter Spätburgunder eigentlich? Welche Rolle spielen Erdigkeit, rote Früchte und Würze? Und warum ist weniger Alkohol bei Rotwein oft mehr? Wir diskutieren über Stilistik, Trinktemperatur und den Charakter dieses ungewöhnlich eleganten Rotweins – und vergeben am Ende unsere Punkte.

This time around, we explore the fascinating flavors of different Drambuie releases. If you haven't heard of it, it's a honey and whiskey liqueur made in Scotland, and if you have heard of it…well, you know that you can't make a Rusty Nail cocktail without it. In this episode, the bottles we taste through include: Today's Drambuie base expression A bottle from maybe 4 or 5 years ago…just to see if it's the same juice A vintage bottle from the '70s or '80s A 1980s-era Drambuie decanter special release Drambuie 15-year old (made, of course, with 15-year-old whiskey) And we wrap things up with the ready-to-serve Drambuie Hot Apple Toddy Watch this entire tasting on YouTube: https://youtu.be/LkJlnIWTEFs Thanks to David T. Smith for providing the wonderful rare and vintage Drambuie expressions we taste through in this episode. Thanks also to Eric Zandona, Joe Barber, and Erik Owens for joining in the fun and providing their expert palates and feedback.

Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode we open a bottle that nearly disappeared before we recorded it. Weller Antique 107 Barrel & Batch Single Barrel Pick A wheated bourbon packed with: • Buttered cinnamon toast • Vanilla pod • Apricot notes • Rich caramel sweetness We also explore: • The story of William Larue Weller • How wheated bourbon changed whiskey history • The connection between Weller and Pappy Van Winkle • The famous Weller Rainbow lineup • Why single barrel picks can be so special And the story behind the friend who gifted us this bottle. One pour. Ten minutes. Aussie Bourbon Lovers.

Stewart's vs Dollar General: Which Food Wins? In this blind taste test, Beard Laws, Avery and Isla raid the kitchen to settle a debate that every Upstate New York family has probably had at least once. We bought store-brand foods from Stewart's Shops and Dollar General, mixed them up, labeled everything A and B, and put the entire family to the test. Nobody knew which store was which. From bread and beef jerky to cookies, gummy worms, hot dogs, trail mix, cheese slices, and lemonade, we ranked every item and crowned an overall champion. Some of these results completely shocked us. Would you be able to tell the difference between Stewart's and Dollar General food brands in a blind taste test? What's In The Fridge This Week • Stewart's vs Dollar General blind taste test challenge • Family food review featuring Avery and Isla • Store brand snack review and food comparison • Taste Test 2026 challenge with surprising results • Family food vlog packed with funny reactions and chaos Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we raid the fridge, test snacks, compare foods, and settle family debates one bite at a time. This week's challenge included: • White Bread • Beef Jerky • Trail Mix • Chocolate Covered Pretzels • Cheese Slices • Gummy Worms • Chocolate Chip Cookies • Hot Dogs • Lemonade Which store would YOU pick? Did Stewart's deserve the win? Did Dollar General get robbed? Let us know in the comments. Timestamps: 00:00 - Introduction to the store brand showdown 00:31 - Setup and blind testing process explained 01:00 - Ranking Stewart's and Dollar General bread 01:28 - First impressions and texture analysis 02:25 - Comparing beef jerky brands and flavors 03:26 - First food category: bread evaluations 04:28 - Texture and smell differences discussed 05:08 - Tasting and guessing the brands 06:18 - Chewing and texture preferences about bread 07:22 - Tracking scores and announcing rounds won 08:14 - Recap of beef jerky test results 09:12 - The smell test and flavor notes 10:04 - Final thoughts on jerky preferences 10:58 - Gummy worms taste test and brand guesses 11:28 - Trail mix comparison and ingredient guesswork 12:53 - Chocolate chips, nuts, and flavor discussions 14:37 - Chewy and texture preferences on trail mix 16:06 - Chocolate covered pretzels taste test 16:57 - Cheese slices comparison and texture analysis 18:26 - Final cheese brand opinions and guesses 19:24 - Ratings of beef jerky, bread, and gummies update 20:22 - Hot dog taste test and presentation analysis 21:13 - Guessing hot dog brands and scoring 22:54 - Final round: cookies and cookies' taste review 27:03 - Recap of overall winners and losers 28:02 - Reviewing the lemonade taste challenge 30:43 - Strawberry vs. traditional lemonade showdown 32:27 - Favorite items and least liked products 34:11 - Summary of standout products and disappointments 35:54 - Cost analysis, value, and final recommendations 36:24 - Closing remarks and next episode teaser A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #TasteTest If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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Text the ShowBlind tasting is a very important skill to add to your professional analysis. It keeps you honest and helps you select the best options for all categories in your program. It also helps sales consultants engage and collaborate with their buyers in creative ways. Invest 10 minutes to find out why you should be employing blind tasting.

Send us Fan MailIn this episode we experience a selection of NA Beers from Partake Brewing Company (Canada).  Tune in to hear our thoughts and ratings.

In this episode of Five Minute Fridays, we explore an incredible milestone in the craft spirits movement: the triumphant resurgence of aged craft whiskeys. Leading the charge is Northern Kentucky's own New Riff Distilling with their highly anticipated, limited-edition 10-Year-Old High Note Bourbon and Rye releases. We dive deep into the production details, mash bills, and proof strengths, alongside an honest review of the sensory tasting experiences.The Rise of Double-Digit Craft WhiskeyFor years, major legacy distilleries dominated the double-digit age statement landscape. However, craft powerhouses like New Riff, Starlight, and Peerless are proving that patience pays off in the craft whiskey world. As these distilleries cross the 10-year mark, they are unleashing rich, deep flavor profiles that rival any bottle on the shelf.Head-to-Head: The Mash Bills & ProofsNew Riff's latest decade-old duo showcases the distillery's flagship recipes, allowed to mature to peak complexity:10-Year-Old Kentucky Straight Bourbon: Clocking in at 116.9 proof, this expression features a high-rye mash bill of 65% corn, 30% rye, and 5% malted barley.10-Year-Old Kentucky Straight Rye: This 118-proof powerhouse utilizes a traditional 95% rye and 5% malted rye mash bill.Tasting & Sensory ReviewInspired by John from the Embellished Podcast, this review emphasizes the crucial value of revisiting high-integrity whiskey over multiple days to truly unlock its full, evolving complexity.New Riff 10-Year Bourbon NotesNose: Rich aroma highlighted by deep tobacco, plum, and a bright layer of citrus rind.Palate: A complex interplay of mature oak tannins, dark cherry, and honeyed peach.Finish: Long, spicy, and satisfyingly warm with a heavy rye-driven influence.New Riff 10-Year Rye NotesNose: Expressive and punchy with dominant spearmint, vanilla, and sweet honey.Palate: A beautifully juicy, well-rounded mouthfeel layered with sweet cinnamon sugar, lemon zest, and hints of ripe peach.Finish: Distinctly spiced and balanced. While our host personally leans toward the bourbon, both bottles are undeniable contenders for whiskey of the year.Limited Release DetailsThese high-integrity, barrel-proof, and non-chill-filtered whiskeys are limited-run creations. If you are a resident of or visitor to Northern Kentucky, do not miss your chance to head to the distillery, secure these rare bottles, and taste history in the making.Featured Resources & ConnectionsDistillery Info: https://newriffwhiskeyclub.com/

Der heutige Tropfen Rum kommt von den Seychellen und zwar von der Brennerei Trois Frères mit der Marke Takamaka. Hattest du schonmal Rum von den Seychellen? Wir im Grunde nur mit einem anderen Takamaka, der als Spiced Rum beschrieben war. Heute haben wir das Kreol Cask Finish von Takamaka. Was sonst noch alles in dem Rum und in der Story steckt erfährst du in dieser Folge. Viel Spaß beim Hören und guten Genuss.

Stewart's Ice Cream Bracket Challenge is finally here! Avery and Isla join Beard Laws as we raid the freezer, grab 8 random Stewart's Ice Cream pints, and put them through the ultimate taste test tournament to crown the best Stewart's ice cream flavor. From Cookies & Cream and Moose Trail to Happy Camper, Bark in the Dark, Sugar Shack Swirl, and more, every flavor had to survive our family bracket challenge. Some favorites dominated, some surprise underdogs pulled off huge upsets, and one Stewart's Ice Cream flavor walked away as champion. If you're a Stewart's Shops fan, ice cream lover, or someone searching for the best Stewart's ice cream flavor, this episode is for you. What's In The Fridge This Week? • Stewart's Ice Cream taste test • Family food challenge and bracket tournament • Honest snack review and flavor rankings • Taste Test 2026 family edition • Funny family food vlog moments This week we headed to Stewart's Shops in Heuvelton, New York and took advantage of their pint sale. With limited flavors available, we randomly selected eight different Stewart's Ice Cream pints and built a March Madness-style bracket to determine which flavor deserves the crown. Would Cookies & Cream live up to the hype? Could Bark in the Dark pull off a massive upset? Would Happy Camper make us happy? Or would a dark horse flavor steal the championship? You'll have to watch to find out. Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we test snacks, drinks, candy, fast food, desserts, and weird food finds while sharing funny family moments along the way. Timestamps 00:00 - Introduction to Stuart's ice cream tasting challenge 00:31 - Overview of flavors and sale context 01:00 - Ice cream favorites and personal preferences 02:26 - Description of the ice cream flavors and selection process 03:53 - First impressions and ranking methodology 04:50 - Tasting and ranking chocolate peanut butter cup vs. salty caramel gelato 05:49 - Discussion on texture and flavor; non-dairy options 06:17 - Comparison of Moose Trail, Bark in the Dark, and vanilla 07:10 - Final ranking predictions and bracket seedings 08:07 - Tasting matchups: peanut butter cup vs. Bark in the Dark 09:06 - Head-to-head taste tests and bracket organization 10:28 - Final bracket seeding and matchup setup 11:26 - First round taste-off analysis: chocolate peanut butter cup vs. Bark in the Dark 12:52 - Flavor profiles and preference weighing 15:00 - Second matchup: cookies and cream vs. gelato 16:23 - Taste test and ranking decision; winner advances 17:30 - Vanilla vs. Sugar Shack; debate over maple versus plain vanilla 19:27 - Sugar Shack's victory and next round matchup against Moose Trails 22:38 - Moose vs. Happy Camper; taste test and preferences 24:37 - Final matchup: cookies and cream vs. Sugar Shack 26:33 - Final voting and championship decision 29:48 - Elation and reflection on the winning flavor 30:48 - Overall favorites and honorable mentions 32:43 - Closing thoughts, upcoming episodes, and special shoutouts A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #StewartsIceCream #BeardLawsNetwork #FoodReview #FamilyVlog If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Stewart's Ice Cream Bracket Challenge is finally here! Avery and Isla join Beard Laws as we raid the freezer, grab 8 random Stewart's Ice Cream pints, and put them through the ultimate taste test tournament to crown the best Stewart's ice cream flavor. From Cookies & Cream and Moose Trail to Happy Camper, Bark in the Dark, Sugar Shack Swirl, and more, every flavor had to survive our family bracket challenge. Some favorites dominated, some surprise underdogs pulled off huge upsets, and one Stewart's Ice Cream flavor walked away as champion. If you're a Stewart's Shops fan, ice cream lover, or someone searching for the best Stewart's ice cream flavor, this episode is for you. What's In The Fridge This Week? • Stewart's Ice Cream taste test • Family food challenge and bracket tournament • Honest snack review and flavor rankings • Taste Test 2026 family edition • Funny family food vlog moments This week we headed to Stewart's Shops in Heuvelton, New York and took advantage of their pint sale. With limited flavors available, we randomly selected eight different Stewart's Ice Cream pints and built a March Madness-style bracket to determine which flavor deserves the crown. Would Cookies & Cream live up to the hype? Could Bark in the Dark pull off a massive upset? Would Happy Camper make us happy? Or would a dark horse flavor steal the championship? You'll have to watch to find out. Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. Every week we test snacks, drinks, candy, fast food, desserts, and weird food finds while sharing funny family moments along the way. Timestamps 00:00 - Introduction to Stuart's ice cream tasting challenge 00:31 - Overview of flavors and sale context 01:00 - Ice cream favorites and personal preferences 02:26 - Description of the ice cream flavors and selection process 03:53 - First impressions and ranking methodology 04:50 - Tasting and ranking chocolate peanut butter cup vs. salty caramel gelato 05:49 - Discussion on texture and flavor; non-dairy options 06:17 - Comparison of Moose Trail, Bark in the Dark, and vanilla 07:10 - Final ranking predictions and bracket seedings 08:07 - Tasting matchups: peanut butter cup vs. Bark in the Dark 09:06 - Head-to-head taste tests and bracket organization 10:28 - Final bracket seeding and matchup setup 11:26 - First round taste-off analysis: chocolate peanut butter cup vs. Bark in the Dark 12:52 - Flavor profiles and preference weighing 15:00 - Second matchup: cookies and cream vs. gelato 16:23 - Taste test and ranking decision; winner advances 17:30 - Vanilla vs. Sugar Shack; debate over maple versus plain vanilla 19:27 - Sugar Shack's victory and next round matchup against Moose Trails 22:38 - Moose vs. Happy Camper; taste test and preferences 24:37 - Final matchup: cookies and cream vs. Sugar Shack 26:33 - Final voting and championship decision 29:48 - Elation and reflection on the winning flavor 30:48 - Overall favorites and honorable mentions 32:43 - Closing thoughts, upcoming episodes, and special shoutouts A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! #StayOuttaMyFridge #StewartsIceCream #BeardLawsNetwork #FoodReview #FamilyVlog If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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Step into the fascinating world of Japanese spirits as we explore the artistry, heritage, and meticulous culture behind Japanese whisky. In this episode of Bourbon Lens, we sit down with House of Suntory's Advocacy Manager, James Bowker, to celebrate Toki Highball Week and deconstruct over a century of liquid craftsmanship.We track the incredible evolution of Japanese whisky, starting from Shinjiro Torii and the founding of the legendary Yamazaki Distillery. Discover how Japan's early isolation and cultural philosophies like kaizen (continuous improvement) and ichigo-ichie (treasuring the unrepeatable moment) shaped a production style distinctly different from Scotch and American whiskey.We break down the new strict labeling standards and regulations implemented to combat "fake" Japanese whiskies, giving you the knowledge to shop authentically. Plus, James guides us through a side-by-side tasting of the approachable Suntory Toki Classic versus the rich, smoky Toki Black expression. Finally, you'll learn the master techniques required to craft the perfect Japanese Highball at home, from precise water-to-whisky proportions to ice manipulation. Stream now and elevate your highball game!Episode Chapters & Timestamps:00:05 — Welcome and Overview of the Episode01:06 — The History of Japanese Whisky and Cultural Background02:32 — Shinjiro Torii and the Origins of House of Suntory03:57 — Craftsmanship and Blending Techniques in Japanese Whisky05:35 — Artistic and Cultural Influences: Hibiki, Hakushu, and Yamazaki08:17 — Suntory's Product Tiers and Core Portfolio Profiles10:42 — Fighting Counterfeits: New Japanese Whisky Standards and Certifications17:48 — Celebrating Toki Highball Week & the Ichigo-Ichie Philosophy19:17 — Masterclass: How to Craft an Authentic Japanese Highball at Home26:13 — Tasting & Comparison: Toki Classic vs. Toki Black Smoky Expression36:14 — Summer Culinary Pairings and Creative Whisky Cocktail InnovationsResources & Featured Links From the Show:The House of Suntory: Official WebsiteExplore the Lineup: Yamazaki, Hakushu, Hibiki, & Chita DistilleryIndustry Insights: Official JSLMA Japanese Whisky StandardsSupport the Show: Bourbon Lens Patreon / Bourbon LensSeven Cocktails & Bourbon Suntory 100 VideosSubscribe & Community Links

Send us Fan MailIn this episode we taste three collab beers featuring Maine Craft Breweries, a non-profit organization... and a band!  We also taste and rate the most unlikely beer ever to be brought to this podcast.  Tune in to hear what that one might be

Check out the current and upcoming food events, visit alabamacoasting.com or facebook.com/AlabamaCoasting  

أَهْلًا مِنْ بَيْرُوتَ الجَمِيلَةِ! بَدَأْتُ يَوْمِي بِزِيَارَةِ الكُورْنِيشِ. كَانَ النَّسِيمُ عَلِيلًا وَالمَنْظَرُ رَائِعًا. رَأَيْتُ البَحْرَ الأَزْرَقَ وَالجِبَالَ فِي الخَلْفِيَّةِ. تَوَقَّفْتُ لِشُرْبِ القَهْوَةِ اللُّبْنَانِيَّةِ مَعَ الكَعْكِ. بَعْدَ ذٰلِكَ، تَجَوَّلْتُ فِي شَوَارِعِ الحَمْرَا وَرَأَيْتُ المَحَلَّاتِ الصَّغِيرَةَ وَالمَكْتَبَاتِ. أَحْبَبْتُ الحَيَوِيَّةَ فِي المَدِينَةِ. أَكَلْتُ فُطُورًا لُبْنَانِيًّا لَذِيذًا: مَنَاقِيشَ بِالزَّعْتَرِ وَجُبْنَةٍ. ثُمَّ زُرْتُ مَتْحَفَ سُرْسُقَ وَتَأَمَّلْتُ اللَّوْحَاتِ الفَنِّيَّةَ الرَّائِعَةَ. تَحَدَّثْتُ مَعَ بَعْضِ الفَنَّانِينَ المَحَلِّيِّينَ وَتَعَلَّمْتُ عَنِ الفَنِّ اللُّبْنَانِيِّ. فِي المَسَاءِ، تَنَاوَلْتُ العَشَاءَ فِي مَطْعَمٍ عَلَى السَّطْحِ يُطِلُّ عَلَى المَدِينَةِ. أَنْهَيْتُ يَوْمِي بِنُزْهَةٍ لَيْلِيَّةٍ عَلَى الشَّاطِئِ. بَيْرُوتُ مُذْهِلَةٌ وَمَلِيئَةٌ بِالحَيَاةِ.

This week, Juliet and Jacoby discuss Hooters trying to rebrand as a family restaurant, the couple who created a personalized spice mix for their save the dates, and multiple crime stories. For this week's Taste Test, they try a trio of different Snack Packs. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Shop for Activia near you at www.activia.us.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Jimmy takes a call with first-time guest, Randy Mosher, as well as longtime friend of the show, Beer Writer/International Beer Judge, James Tai. Randy is a creative professional who spent most of his years in graphic design and has since pivoted to brewing and writing. In this episode, we learn about Randy's budding interest in beer, his early inspirations, the science of smell, the success of his latest book, "Your Tasting Brain", and how flavor works!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week, Juliet and Jacoby discuss the closing of the oldest continuously operating Red Lobster, wonder how a Philly bagel show has had two explosions this year, and dive into the science of whether grapefruit prolongs a caffeine buzz. For this week's Taste Test, they try Taco Bell and Salt & Straw's Choco Taco successor, the Tacolate. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more!Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon RenaldoShop for Activia near you at www.activia.us.comFind your season at ExperienceGR.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Homebrew hero Randy Mosher talks about his latest book exploring the mechanics of sensory perception and strategies to improve our sensory skills.

What happens when breweries start making cider… not because they have to, but because they want to keep drinking beer? That question kicks off episode 504 featuring Dan Kramer and Ben Anhalt of Element Brewing Company. "Most breweries probably see cider as a way to let them continue making beer." That line says a lot. And it opens the door to a bigger conversation. Breweries adding cider isn't just about diversification. It's not just about gluten-free taps. And it's definitely not just about adding another SKU. Something is shifting. In this episode, we dig into: • Why breweries are turning to cider right now • What changing consumer habits have to do with it • How cider fits into a beer-first business model • What this trend means for independent cider makers At Element, cider isn't an afterthought. It's part of a strategy to stay relevant in a changing market and a window into where craft beverages may be heading next. Time Stamps 00:00 Why Breweries Are Making Cider 02:01 Season Travels Recap and Road Notes 04:44 Tours, Travel Updates, and France Signup 06:44 Meet Element Brewing Company 07:07 From Brewing to Distilling: The Origin Story 10:43 Barrels, Aging, and Apple Brandy 15:37 Sourcing Cider and Apples for Production 19:23 Why Breweries Are Adding Cider Now 23:53 Branding and the Element Two Concept 25:44 South Deerfield Expansion Plans 29:13 Cider Making Mindset 29:40 Tasting a Dry Botanical Cider 30:36 Yeast Choices and Sweetness Strategy 32:15 Balance First: Building Flavor 33:38 ABV, Structure, and Serving Glassware 34:59 Learning Curve and Cider Books 35:50 Apple Varieties, Terroir, and Flavor 38:33 Experimentation and Small Batch Cider 41:12 Personal Palates and Fridge Favorites 42:40 The Bigger Shift: Breweries Moving to Cider 46:00 Advice: Make Your Cider Stand Out 48:53 Apple Brandy Toast 49:40 Why Independent Cider Media Matters 51:54 Tom Oliver and 500 Episodes 53:00 #CiderGoingUp Campaign 53:45 Final Sign-Off Find the full show notes for Episode 504 at CiderChat.com Direct link: https://ciderchat.com/podcast/504-breweries-making-cider-element/ Mentions in this episode: Totally Cider Tour to France Listen wherever you get your podcasts Prefer to watch? Find Cider Chat on YouTube

What happens when the business you planned is not the business you actually build?In this episode, I talk with Brandon McCraney, owner of Old Raleigh Distillery, about leaving corporate life, chasing whiskey, and opening a distillery during COVID.Brandon shares how Old Raleigh started as a blending vision, how a change in North Carolina law turned him into a bar owner, and what it was like opening before he could even sell his own whiskey.We also get into whiskey blending, one-off batches, cask finishes, and why building a bourbon brand takes more than a good product.If you've ever had to pivot because reality wrecked your original plan, this one is worth listening to.Sometimes the business you survive is the business you were supposed to build.

I'm excited to get to speak with one of my friends (and Clubhouse superstars) Maria from Chicago today about her first experience with Disney Cruise Line, sailing the Disney Destiny! We talk about what got her to finally decide now was the time to venture beyond the theme parks and sail with DCL! Then, we hear about the planning and embarkation at Port Everglades! We discuss the rotational dining experience, both Palo dinner and Brunch, lots of character interaction (including her husband becoming "cruise famous!), lots of beverage tastings/seminars onboard, and much more! We hope you can continue the conversation with us this week in the Be Our Guest Podcast Clubhouse at www.beourguestpodcast.com/clubhouse! Thank you so much for your support of our podcast! Become a Patron of the show at www.Patreon.com/BeOurGuestPodcast.  Also, please follow the show on Twitter @BeOurGuestMike and on Facebook at www.facebook.com/beourguestpodcast.   Thanks to our friends at The Magic For Less Travel for sponsoring today's podcast!

Snack Crate World Taste Test | Stay Outta My Fridge turned our kitchen into an international snack battlefield. Matt, Megh, Iyla, and Lo traveled around the world through food trying snacks from Malaysia, Scotland, Sweden, Greece, and France… and some of these flavors absolutely blindsided us. This Snack Crate taste test delivered everything from incredible chocolate and chips to snacks that tasted like they were invented during a fever dream at 2 AM. One country completely shocked us with amazing candy, while another nearly made somebody tap out on camera. Family food challenges always get chaotic in this house, but international snacks somehow unlocked a whole new level of confusion. This week on Stay Outta My Fridge, the family dives into global snack culture, weird flavors, hilarious reactions, and some unexpectedly elite treats from around the world. If you love food reviews, taste tests, family vlogs, and seeing people question their life choices after eating mystery candy… welcome home. What's In The Fridge This Week: Malaysia snack taste test Scotland candy and chips review Sweden snacks challenge Greece food reactions France snack haul and family food vlog Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, Isla, and the whole family for the most chaotic food reviews on the internet. Every episode feels like a family sitcom powered by snacks and poor decision-making. The best part? Every country brought something completely different. Scotland came in strong with bold flavors. France tried to get fancy. Sweden got weird. Malaysia surprised everybody. Greece showed up like the underdog nobody saw coming. Timestamps 00:00 - Tasting the purple Millions black currant chewy treats 00:23 - Isla's first reaction: tastes like grapes or blackberry 00:55 - Discussion of flavor profile: fizzy, soda-like candy with bold black currant flavor 01:27 - Comparison: Blackcurrant Millions versus other snacks, rating 4/5 01:57 - Moving from Scotland to France, guessing snack flavors 02:39 - Tasting French Lay's chips, flavor is savory rotisserie chicken 03:10 - Honest reactions to intense flavors, guesses based on French seasoning 03:55 - Trying Indian-inspired baked potato flavor chip, surprisingly savory and herby 04:24 - Transition to Sweden, tasting Polly milk chocolate with marshmallow-like texture 05:21 - Canada's favorite candy, enjoyed as a cozy, movie-night treat 07:24 - Transition back to Scotland for haggis-flavored chips 08:12 - Scottish chips: spicy, herby, capturing national flavor 09:42 - Comparing Scottish pepper chips with American snacks 10:12 - Texture and flavor critiques, Isla's reactions 11:34 - Tasting Scottish haggis chips, fun facts about Burns Night 12:33 - Scottish sheepherding-inspired snack, not a fan but interesting profile 14:22 - Moving to Malaysia for crunchy barbecue Curry twisties 15:47 - Malaysian snack featuring chewy ramen noodle treats, some enjoyed more than others 16:46 - Back to Malaysia for more regional snacks, some flavors reminiscent of seafood boil 18:24 - Returning to Scotland for spicy black pepper chips—perfect with cheese or panini 20:21 - Exploring snacks from France, including bubble gum gummies with a hint of blueberry 21:11 - Tasting crispy black truffle breadsticks, a delicacy from France 22:31 - Ending in Greece with a layered pastry snack, tasting like a banana Twinkie, a sweet highlight A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every Thursday — subscribe and join the family! [SOCIALS] #StayOuttaMyFridge #SnackCrate #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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On this episode we take a field trip to Haven Coffee Roasters for a tasting of their special Star Wars inspired coffees.  While sipping on some amazing coffees we chat about Nick finally getting Botox, making a cupping joke, hanging out in the roasting lab, our new friend Jonas, professional offee cupping, The Star Wars Lineup, a crazy amount of fragrances, a skewed American coffee idea, roasting to the bean, AC is an immediate plus, co-fermentation, a boozy coffee, breaking the crust, coffee origins, the history of Haven, the science of coffee, the gold ole sauna coffee, a big slurp, the Vader, cinnamon and hazelnuts, Cheez-It coffee, the Mace Windu, lavender notes, golden beans, the Obi-Wan, a watermelon co-ferment, Froot by the Foot, no cream no sugar, the Luke, green apple and caramel, how to get Haven Coffee, fancy spoons, the Apple Pie Yoda Blend, the Reds and Darth Sidious, roasting philosophies, the big takeaways, and getting our gold stars for being the best students.   Support Us On Patreon: https://www.patreon.com/DrepandStone We'd love to hear from you! https://linktr.ee/DrepandStone Don't forget to subscribe! Music by @joakimkarudmusic Episode #346

Wanting a delicious espresso martini with a perfect foam crema without having to putting all the ingredients together yourself? Then look no further than Charbay's Espresso Martini RTD! Raise a glass with us as we dive into Charbay's soon-to-launch Espresso Martini RTD. This ready-to-drink cocktail is not officially out yet, but after tasting it, we can confidently say it is one to watch.In this episode, we talk first impressions, flavor, balance, coffee character, cocktail vibes, and where this espresso martini fits in the growing RTD world. Spoiler: the RTD was amazing.A big thank-you to Charbay for sponsoring this video and letting us get an early taste of what they have coming soon.

This week, Juliet and Jacoby share their thoughts on Delta stopping in-flight service on shorter flights, react to how hotel eggs are made, and discuss the differences between restaurants in New York and Los Angeles. For today's Taste Test, they try the Texas Double Whopper from Burger King. They close the show by sharing their Personal Food News and reacting to a Listener Food News call.Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show.Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more!Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon RenaldoShop for Activia near you at www.activia.us.comFind your season at ExperienceGR.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

Welcome to Five Minute Friday's, our new monthly spotlight where we step outside the Bluegrass State to explore the world of spirits. Today, Jake takes a deep dive into two highly anticipated releases from one of the most iconic names in Scotch: The Dalmore.The Dalmore is famous for its luxury status, but for the serious whiskey enthusiast, the specs haven't always hit the mark—until now. We are reviewing the Select Editions 2007 (18 Year) and 2010 (15 Year). These aren't your standard The Dalmore bottles; they are non-chill filtered, natural color, and bottled at a higher proof than the core range.In this episode, we discuss:The "Un-Dalmore" Specs: Why the move to 46%+ ABV and non-chill filtration is a game-changer for the brand's credibility.The Sherry Influence: Exploring the rare Apóstoles, Matusalem, and Amoroso casks from the legendary González Byass bodega.Tasting the 2007 (18 Year): A 93.4-proof "Pastry King" full of maple syrup and chocolate notes.Tasting the 2010 (15 Year): The "Bourbon Bridge"—why this 98.2-proof expression is the one for our core audience.The Value Debate: With price tags of $250 and $550, are these bottles a "must-buy" or just "expensive marketing"?Chapters: | Introduction to Five Minute Friday's: Crossing the Atlantic for The Dalmore.| Select Editions Breakdown: What makes the 2007 and 2010 different from the 12 or 15 year.| Tasting Notes & Palate Assessment: Bourbon-friendly Scotch?| The Assessment of Value: We weigh the MSRP against the experience.We want to hear from you: Does a higher proof and "natural" status make you more likely to pull the trigger on a The Dalmore? Let's talk about it in the comments.

Our streak of local tastings has not stopped! this week we are rocking with a New York staple!It's apple brandy with shady Knolls!Saddle up and sip, it's time for a tasting table!

meme #humor #laugh #podcast #video #comedypodcast #comment #funny #viralvideo #knowledge #reaction #reels #friends #friendship #friendshipgoals #duet #love #live #like www.TheMasonAndFriendsShow.com https://thejuunit.bandcamp.com/releases https://www.youtube.com/@SuperStationWJDL-TV5 A Ridiculous Fever Dream of Pro Wrestling Presented by J Dub https://www.glass-flo.com Great Pipes for Sure Mount RushMore, Mike Thinking, Movie Trivia, North by Northwest, wasp nests, Aldi good stuff, Mike bug mix, cheapest plane? Spirit, spinning bed, house boat, fishing, just missed, pond tasting, lots of turtles, Shout Out Splinter, Work Homies see the show, OF Moms, Ray J fucked ya mom, NEW Shit, New Spiderman, Punisher, all together, commercials on TV apps, sports on Apps? snow leopard selfie, Crocs?? books check em out, oldest Nephew, Gifts, Earthly Powers, the music of this episode@ https://open.spotify.com/playlist/653MdTF8pbz3fclAA9tHDc?si=95d80e4c0ebe48bf support the show@ www.patreon.com/MperfectEntertainment

Part 2 of our conversation with Randy Mosher! Randy discusses the differences between tasting wine and beer and how you can develop your on palette to be a better taster.Pre-order your copy of "Your Tasting Brain" by Randy Mosher: https://press.uchicago.edu/ucp/books/book/chicago/Y/bo264674950.html Randy's Website: https://randymosher.com/Randy's Instagram: https://www.instagram.com/chemosensationalist/PATREON SUPPORTpatreon.com/respectingthebeerpodcastUncut episodes with bonus contentAccess to exclusive beersAccess to 50-minute video tour of McFleshman'sFACEBOOK GROUPhttps://www.facebook.com/groups/respectingthebeerQUESTIONS?Email us at respectingthebeer@gmail.com--CHAPTERS00:00 Welcome to Respecting the Beer!00:29 Freshness and Beer Ratings03:05 Brand Bias in Tasting04:06 Training Your Palate04:46 Building Flavor Vocabulary06:05 Judging and Calibration08:45 Subjective Smell Reality11:05 Layering Flavors Like Perfume13:05 Tinctures and Precise Dosing15:10 Tradition Versus Creativity17:13 Terpenes and NA Challenges19:27 Forbidden Root Botanical Brewing21:51 Death Row Beer Flight27:00 Your Tasting Brain - Out May 15!28:35 Support us on Patreon!--CREDITSHosts:Bobby Fleshman - https://www.mcfleshmans.com/Allison Fleshman -https://www.instagram.com/mcfleshmans/Joel HermansenGary Ardnt - https://everything-everywhere.com/everything-everywhere-daily-podcast/Music by Sarah Lynn Huss - https://www.facebook.com/kevin.huss.52/Recorded & Produced by David Kalsow - https://davidkalsow.com/Brought to you by McFleshman's Brewing Co

Dollar General Mexican Food Taste Test | Stay Outta My Fridge Dollar General Mexican Food Taste Test just turned into a full-on fridge raid as Beard Laws brings Avery and Isla into the chaos of a Cinco De Mayo food experiment that might've been a mistake from the start. This week on Stay Outta My Fridge, things got a little out of control. What started as a quick stop at Dollar General turned into a full-blown Mexican food taste test featuring stuffed nachos, burritos, chimichangas, and mini tacos. With no plan, no expectations, and pure “figure it out later” energy, Beard Laws dives into the ultimate dad dinner challenge—can cheap Dollar General Mexican food actually deliver? Even when Avery and Isla aren't fully in the kitchen chaos, their energy is felt throughout as this episode captures real-life family moments, busy sports schedules, and the reality of quick, cheap meals when life gets hectic. This isn't just a snack review—it's a relatable food vlog about what dinner really looks like sometimes. What's In The Fridge This Week: Dollar General Mexican food taste test (stuffed nachos, burritos, chimichangas, mini tacos) Family-style snack review with chaotic dad energy Cinco De Mayo themed food challenge 2026 Real-life busy parent meal ideas (cheap & quick) Honest reactions from a dad just trying to survive dinner Stay Outta My Fridge is the show where the kids take over the kitchen. Join Beard Laws, Avery, and Isla for the most chaotic food reviews on the internet. From snack hauls to full dinner experiments, this is family food content at its realest. ️ Timestamps: 00:00 - Introduction: The chaos behind last-minute dinner plans 00:35 - Family schedule chaos on Cinco de Mayo 01:03 - Proactive decision to celebrate with Dollar General Mexican food 02:03 - Reflection on how time slips away in busy family life 02:32 - Anticipation for guest Luther Grimwood and history talk 03:00 - Celebrating Cinco de Mayo while juggling family activities 04:00 - Introducing Luther and his historical insights 07:37 - Historical background: The Battle of Puebla and French intervention in Mexico 10:02 - The U. S. context during the French-Mexican conflict 11:17 - The heroic stand of Mexican forces at Puebla 12:31 - Underdog stories and resilience in sports and life 14:00 - Modern celebration: a food-focused holiday 15:22 - Dollar General shopping spree for Mexican food snacks 16:24 - Review of stuffed nachos: appearance, taste, and rating 17:23 - Evaluation of the beef and cheese burrito 18:12 - Tasting the steak and cheese chimichanga 19:07 - The chicken and rice chimichanga review 25:12 - Mini tacos review and Avery's input on flavor 26:09 - Chicken bacon ranch taquitos review 27:58 - The reality of quick, last-minute family dinners 29:08 - The practicality and humor of exhausted parent life 30:07 - The significance of improvisation and resourcefulness 31:10 - Wrap-up, podcast credits, and community call to share quick dinner stories A proud production of the Beard Laws Network. New Stay Outta My Fridge episodes every week — subscribe and join the family! Resources & Links: Beard Laws Podcast for more episodes and content - https://beardlawsstudio.com Luther Grimwood's LinkedIn | Twitter - https://linkedin.com/in/luthergrimwood Dollar General Official Site - https://www.dollargeneral.com/ History of Cinco de Mayo #StayOuttaMyFridge #BeardLawsNetwork #FoodReview #FamilyVlog #SnackChallenge If you enjoyed this episode, please subscribe and leave a 5-star review on your favorite podcast app! It's the best way to help our family show reach more people.This has been The Stay Outta My Fridge Podcast, your source for family comedy, snack reviews, and '90s nostalgia.Find us on social media The Stay Outta My Fridge Podcast is a part of the Bleav Network. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

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This week, Juliet and Jacoby discuss the man whose disease turns his body into a brewery, follow up on Bean Club, and share their thoughts on the world's oldest beer receipt. For today's Taste Test, they try different flavors of Chupa Chups. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new taste tests, and more! Hosts: Juliet Litman and David JacobyProducer: Mike WargonMusical Elements: Devon Renaldo Shop for Activia near you at www.activia.us.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Gene Simmons (KISS, Deep Water) joins us this week for a wide ranging and surprisingly tender conversation about the mother who shaped him, the bandmate he wishes he had saved, and the work ethic that still has him producing films at 77. Gene opens up about his Hungarian mother surviving the concentration camps, the moment he tasted jam for the first time in America, and why he believes the race only speeds up as you near the finish line. We also get into the painful truth about Ace Frehley, the intervention that should have happened decades ago, his new film Deep Water with Ben Kingsley and Aaron Eckhart, and the night in Belize at 62 when he dropped to his knees and finally came clean to Shannon. Thank you to our sponsors: EXCLUSIVE NordVPN Deal ➼ https://nordvpn.com/inside Try it risk-free now with a 30-day money-back guarantee  __________________________________________________

This week, Juliet and Jacoby share their thoughts on the woman who sued a cruise line after being served too many drinks, finally cover a cargo heist that was recovered, and discuss the witch who can tell your destiny by looking at cheese. For today's Taste Test, they try the Big Arch Burger from McDonald's. Finally, they close the show by sharing their Personal Food News and reacting to a Listener Food News call. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 850-783-9136, or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Be sure to check us out on YouTube and TikTok for exclusive clips, new Taste Tests, and more! Hosts: Juliet Litman and David Jacoby Producer: Mike Wargon Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices

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