We try Burger King's Whopper and review it. Kickball ruins Andy's body while basketball cooks his spirits. Will the NFL ever come up with an appealing All Star format? Pro Bowl pros and cons. Dunn's NBA PrizePicks run. Super Bowl Predictions. What we are looking forward to most on our cruise. Andy gives Jack a must watch movie list. First time users can download Prize Picks and use our code ‘DunnandDrew' for a 100% instant deposit match. Subscribe to our Patreon for $5 at Patreon.com/dunnanddrew for a Secret Santa bonus episode and join the Dunn and Drew Discord Community! --- Send in a voice message: https://anchor.fm/dunn-and-drew/message
Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
02/05/2023 Matthew 5:13-20 Chris Breslin Music for Sunday’s worship gathering In Christ There is No East or West by Staples/Tweedy Patient Kingdom by McCracken How Firm a Foundation by Rippon/Funk Reckless Love by Asbury Build My Life by Barrett The Kingdom is Yours by Common Hymnal Doxology
Thanks Don!!! Ari Shafir stand up... Finding a crack pipe inside a pussy... Pussy power lifting... Packing for a music festival... Accidentally booking a happy ending massage... The woman whose boobs will not stop growing... Monkeys have now learned to use rocks as sex toys and join the stone age!!! National Star Wars Day... Pamela Anderson's kid's early years a the Playboy Mansion... Watching your parents sex tape... How to improve the taste of your cum... Will this fit in a mason jar??? Saga of ick... Episode of "Rule 34"... Smelling the color 9... Lady zookeeper fired for getting caught getting off while a chimpanzee sucked her toes... One couple hasn't had sex in 23yrs because he doesn't find her sexually attractive anymore... Getting married for a green card... The vacationing police officer caught peeing in the ice machine at a 7-11... The people you should never have sex with.
This week, Tony and Fingers reviewed the Azul y Oro Cigar by Crowned Heads and Tom Bullock's Burnt Orange Bourbon. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. It is almost Big Game weekend! That means people will be throwing football parties. There are things to consider when throwing a Big Game party; What makes for a great party food/snack? If you order pizza, is pineapple an acceptable topping? Wait, is it even worth it to host a party in the first place? Other topics discussed include; Frontier Airlines has launched an all-you-can-fly summer pass. Ozzy Osbourne cancels all shows, and says his touring career is over. The ‘Dr. Phil' show is ending after more than two decades on the air. All that and much more on episode 223 of Eat Drink Smoke. More on the Azul y Oro cigar; Size 6x50 Wrapper Ecuadorian Habano Binder Nicaraguan Filler Nicaraguan & Dominican Republic Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)
In today's episode, Andy answers your questions on what his thoughts are about Tom Brady retiring, the best way to stop having resentment and negative energy toward others, and how to taste success when you're working towards your ultimate goals.
Dad and Josh enjoy Arkansas distilled Liquors this week. Dad brings from Rogers, Arkansas' Fox Trail Distilling their Wild Parelle Straight Bourbon. For his sides he has bacon wrapped dates, a smoked chicken and a caramel cake. Josh brings from Hot Springs Distilling their BearClap Blended Bourbon. For his sides he brings Blood Oranges because they are finally in the markets in Arkansas. He also brings what he calls Birria Wantons and he brings some molasses cookies. They both really enjoy the fact that there are more Arkansas whiskeys to choose from. Cheers!
We begin with our home-base in Philadelphia, with a Philly favorite: Scoop DeVille. We spoke with Spencer Phillips, who is the current owner and operator behind the thirty year-old ice cream spot. Spencer discussed how he came to know Scoop DeVille, and years later became the owner 10 years ago. Initially Phillips stuck to all the original processes. However, Phillips now creates his own flavors, ice creams, and hot chocolate floats which are sought after treats all year long! Stay tuned for more about Scoop DeVille and all that you can look forward to for your next favorite frozen treat! Tasting fabulous foods and beverages is always on our radar, so we spoke with the Creative Director, Joe Calerone, of New York's famous Serendipity 3. You may recognize the name, as this is a sweet spot for many celebrities, notable foodies, and from their notoriety on the small and big screen. Fame is not the only reason this New York City-based spot gained attention, they're also recognized for holding 9 different Guinness Book of World Records under the "Most Expensive" categories. However what we, and several celebrities are after is their Frozen Hot Chocolate Ice Cream and actual hot chocolate options. Need to hear more? Keep your stereo on, earbuds in, or smart devices playing--there were a lot of opulent items to cover. Speaking of opulence, Max Brenner International's Director of Marketing, Yosi Coba, joined us all the way from Israel! Yosi began his career as a youth, working as a server in one of the first Max Brenner's Chocolate Bar locations in Israel. Coba later returned to the company after studying Marketing in school and now holds his current position--which we are emphatically jealous of! Chocolate is enjoyed by the masses, however the intricacy of creating chocolate confections that induce an emotional and tasting experience is on another level; that level is where Max Brenner's comes into play. The company is not just a chocolatier, it has become a full dining experience--incorporating palate pleasing culinary delights with everything they offer. Of course, this includes their signature foods, desserts, and beverages to enjoy no matter where you are in the world.
In our new tasting episode, GuildSomm Education Director MS Christopher Tanghe talks to Advanced Sommeliers Matthew Dulle and Alexandra Stang about their perspectives on blind tasting. Matt is based in Healdsburg, CA, where he is the director of sales for Rhys Vineyards and Aeris. Alexandra is the beverage director at Seattle's iconic Cafe Juanita. Listen in as Matt and Alexandra blind taste the same wine. See if you can guess along with them! We'll reveal the wine they're tasting at the end of the episode. Thanks for listening! If you enjoy this podcast, please leave us a review, as this helps us connect with and grow our community. Cheers!
This week, Tony and Fingers reviewed the Ferio Tego Timeless Supreme Cigar and the Cabin Fever American Brown Ale from New Holland Brewery Company. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Don't miss Tony's conversation with Kristopher DeSoto of Hiatus Tequila. Also, stories this week include; Apple wants to manufacture 25% of its iPhones in India. Wholesale egg prices declining. Chase to close New York City ATMs at 5 or 6 p.m. due to ‘rising crime and vagrancy'. Lab-grown meat moves closer to American dinner plates. Five little things you can do to lose weight. All that and much more on episode 222 of Eat Drink Smoke. More on the Ferio Tego Timeless Supreme Cigar; Size 7x50 Wrapper Nicaraguan Binder Nicaraguan Filler Nicaraguan Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)
#78What is culture and how do you engage your students in cultural topics? In this episode, we are looking at culture, but with a lens of seeing, hearing and tasting so that culture comes alive for students in the classroom. Allison Perryman, a Spanish teacher in Virginia, joins me to talk us through how she uses the senses to engage students in the diversity of target language cultures. We also talk about why it is beneficial to honor our students' individual lived experiences as they approach their language and culture learning.Topics in this Episode:what culture is and how culture can be an entry point for student engagementwhy it is necessary, and ultimately incredibly beneficial, to talk about diversity in the language classroom and how can we use this as an opportunity to affirm studentsformats for presenting and engaging students in diverse cultural experiencesAllison's approach of seeing, tasting and hearing diverse cultures with studentsConnect with Allison Perryman:Instagram: @theculturalclassrm YouTube: @theculturalclassroomFacebook: TheCulturalClassroomBlog: theculturalclassroom.blog ______________________________Work with Joshua either in person or remotely.______________________________Sign up for Talking Points for tips, tools and resources for language teaching.______________________________Let's connect!wlclassrom.comTwitter: @wlclassroomInstagram: @wlclassroomFacebook: /wlclassroomWLClassroom Facebook Group______________________________Teachers want to hear from you and what you are proud of in your classroom.Join me on the podcast. We record conversations remotely, so you can be anywhere.
Kreskin J. Torres explores the country, experiences other cultures, and connects with people through food. Working as a rideshare driver, Kreskin is traveling across the country with a mission to hit all 50 states, to taste the food unique to the region. Working as a Lyft and Uber driver funds the adventure and lets him chat with locals about the best places to eat. He is quite that storyteller as he shares his inspiration, his most fascinating encounters, and why the Midwest loves its Chili and Cinnamon Rolls. His next goal is to host a "Tasting the States" potluck event, which would bring food from various states to one location so foodies can experience eats from all over the U.S.Connect with Kreskin here: https://www.ridesharefoodie.com/
Robert Pattinson's Potato Diet, Egg Smuggling, and Tasting Whole Foods Truffles This week, Juliet and Jacoby share their thoughts on Pizza Hut breaking the record for largest pizza, question if coffee pods are bad for the environment, and discuss the cake Tom Cruise sends out for the holidays. This week's Taste Test is a pair of chocolaty treats from Whole Foods and they close the show by sharing their Personal Food News and reacting to a listener-submitted voicemail. Do you have Personal Food News? We want to hear from you! Leave us a voicemail at 646-783-9138 or email ListenerFoodNews@Gmail.com for a chance to have your news shared on the show. Hosts: Juliet Litman and David Jacoby Producers: Mike Wargon and Ronak Nair Musical Elements: Devon Renaldo Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week Dad and Josh enjoy flavored beers. Dad brings to the party Left Hand Brewing's Peanut Butter Milk Stout. For his sides he brings roasted potatoes, and two different types of Count Porkula BBQ. He brings their ribs, and their pulled Pork. For his third he brings Trader Joe's Dark chocolate peanut butter cups. Josh brings Prairie Artisan Ales', Vape Tricks, aged on cherries sour ale, from Oklahoma City, OK. For his food he brings mozzarella balls with Italian Balsamic vinegar. From a new Food truck in town called "Smash and Stack" he brings a "Oh My Cheesous" Burger. His third was a very dark Portuguese chocolate with a raspberry filling. They have a great time as always discussing the food and sipping on the beers. As is the tradition with a beer week Dad tries to figure out the beer blind.
Date syrup is a sweetener made from the juice of dates. It is a thick, dark liquid with a rich, caramel-like flavor. It is used in cooking as a natural sweetener in a variety of dishes, including desserts, baked goods, and savory dishes. It is also used as a topping or drizzle for pancakes, waffles, and oatmeal. In Middle Eastern cuisine it is commonly used in traditional dishes such as baklava, falafel, and is also drizzled over labneh. In restaurants, it may be used as a natural sweetener in salad dressings, marinades, and sauces, and as a garnish for desserts. It can also be used as a natural sweetener in hot and cold beverages like coffee and tea. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! Why is Date Syrup becoming popular in the U.S. Date syrup is becoming a popular alternative sweetener in the United States for its natural and healthy properties. It's high in antioxidants, minerals, and vitamins, and has a low glycemic index, making it perfect for those watching their blood sugar levels. Its versatility in cooking and baking, as well as its use in coffee and tea, make it a go-to sweetener. The growing popularity of Middle Eastern cuisine is also introducing more people to the unique taste and versatility of date syrup. With more companies producing and selling date syrup in the US, it's now more easily accessible to purchase and use. How to make Date Syrup? Here is a simple recipe to make at home (recipe created by A.I.)Ingredients:1 pound of Medjool dates, pitted3 cups of water1 tsp of lemon juice (optional)Instructions:Soak the dates in 3 cups of water for a minimum of 2 hours or overnight.Drain the water and reserve it.Add the soaked dates to a blender and blend until smooth.Pour the blended mixture into a saucepan and add 2 cups of the reserved water.Bring the mixture to a boil over medium heat, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.Add lemon juice, if using, and stir.Remove from heat and let it cool for a few minutes.Strain the mixture through a fine-mesh strainer or cheesecloth to remove any solids.The date syrup is now ready to use. Store it in an airtight container in the refrigerator for up to 3 months.Note: the ratio of dates to water can be adjusted depending on the desired consistency, usually 1:2 or 1:3. Also, the syrup can be flavored with vanilla, cinnamon, or other spices to taste. BBQ Sauce recipe featuring Date Syrup Ingredients:1 cup ketchup1/2 cup date syrup1/4 cup apple cider vinegar2 tbsp Worcestershire sauce2 tbsp Dijon mustard2 cloves of garlic, minced1 tsp smoked paprika1 tsp onion powder1/2 tsp black pepper1/4 tsp cayenne pepper (optional)Instructions:In a medium saucepan, add the ketchup, date syrup, apple cider vinegar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, onion powder, black pepper, and cayenne pepper (if using).Stir the ingredients together and bring the mixture to a boil over medium heat.Reduce the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.Taste and adjust the seasoning as needed.Remove the sauce from heat and let it cool for a few minutes.The BBQ sauce is now ready to use. Store it in an airtight container in the refrigerator for up to 2 weeks.This BBQ sauce can be used as a marinade for meats, fish, and vegetables, or as a dip for chicken wings, ribs, and other BBQ favorites. It's sweet,
This week, Tony and Fingers reviewed the Big Sky Bitterroot cigar and Black Saddle 12 Year Old Bourbon Whiskey. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Topics this week include; 'Rent-a-chicken' service gives you a coop, complete with birds, for your own farm-fresh eggs. This is America's most popular grocery store right now. Netflix is hiring a flight attendant for one of its private jets—and the job pays up to $385,000. Gen Z and millennials are leading ‘the big quit' in 2023. All that and much more on episode 221 of Eat Drink Smoke. More on the Big Sky Bitterroot cigar; Size: 6X54 Origin: Esteli, Nicaragua Wrapper: Habano Binder: Nicaragua Filler: Nicaragua Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)
Returning to the podcast in this episode is Marina Marchese. Marina is back from a recent trip to Italy taking advanced courses from the Food Institute there in both learning, and teaching the skills necessary to claim the title of Connoisseur. Marina is in charge of The American Honey Tasting Society, an organization designed to teach people the intricate skills necessary to become a honey connoisseur. She is also a Member Italian Register of Experts in the Sensory Analysis of Honey. Marina and Kim Flottum published The Honey Connoisseur book looking at the major honey plants of the world, plus an introduction to Marina's Honey Tasting Wheel, a tool used to describe, and define the intricate flavors of the honeys of the world. Tasting and experiencing the differences in honeys is a learned skill, something all of us can do, with just a little practice and technique. As a beekeeper, you should know how to describe the taste of your honey – whether you sell it to the local packer, the farm market or on a stand in front of your house. Listen today! What's your favorite honey taste like? We hope you enjoy the episode. Leave comments and questions in the Comments Section of the episode's website. Thank you for listening! Links and websites mentioned in this podcast: American Honey Tasting Society: https://www.americanhoneytastingsociety.com/ Marina's Honey Connoisseur Website: http://www.honeysommelier.com Beekeeping Today Podcast on YouTube: https://www.youtube.com/@beekeepingtodaypodcast Honey Bee Obscura: https://www.honeybeeobscura.com ______________ This episode is brought to you by Global Patties! Global offers a variety of standard and custom patties. Visit them today at http://globalpatties.com and let them know you appreciate them sponsoring this episode! We welcome Betterbee as sponsor of today's episode. Betterbee's mission is to support every beekeeper with excellent customer service, continued education and quality equipment. From their colorful and informative catalog to their support of beekeeper educational activities, including this podcast series, Betterbee truly is Beekeepers Serving Beekeepers. See for yourself at www.betterbee.com Thanks to Strong Microbials for their support of Beekeeping Today Podcast. Find out more about heir line of probiotics in our Season 3, Episode 12 episode and from their website: https://www.strongmicrobials.com Thanks for Northern Bee Books for their support. Northern Bee Books is the publisher of bee books available worldwide from their website or from Amazon and bookstores everywhere. They are also the publishers of The Beekeepers Quarterly and Natural Bee Husbandry. _______________ We hope you enjoy this podcast and welcome your questions and comments in the show notes of this episode or: firstname.lastname@example.org Thanks to Bee Culture, the Magazine of American Beekeeping, for their support of The Beekeeping Today Podcast. Available in print and digital at www.beeculture.com Thank you for listening! Podcast music: Be Strong by Young Presidents; Epilogue by Musicalman; Walking in Paris by Studio Le Bus; A Fresh New Start by Pete Morse; Original guitar background instrumental by Jeff Ott Beekeeping Today Podcast is an audio production of Growing Planet Media, LLC Copyright © 2023 by Growing Planet Media, LLC
Whiskeys: Adirondack High Rye Bourbon • Barrell Dovetail • Blue Note Juke Joint Uncut • Minor Case Sherry Cask Rye • Old Ezra 7 Year Bourbon • Penelope Barrel Proof • Sazerac Rye • Stellum Serpens Rye • Larceny Barrel Proof B522 • Topics: Gabe joins us as the first in-studio Whiskumentary guest ever! • Recap of Part 2 • If you don't swallow, can you properly judge the finish? • Contest winners we hated • Scott makes an impossible educated guess • The OCHO Awards! • #hotflower • We are the crackers • Apparently, Estonians love their pickles • Ed was right at 8:32 PM on 1/14/22 • Doing lines of Nestle's Quik cut with powdered milk • Sweet Caramelly Nose: Gabe's Emo Dubstep Accordion Band • Tim Burton White Chocolate • Flight 2 was a failure (but also kind of a success?) • The winner of The OCHO! • Final thoughts: Competitions do have influence, do need to standardize their ratings, and do seem to try their best to be impartial Music Credits: Slow Burn by Kevin McLeod | Link: https://incompetech.filmmusic.io/song/4372-slow-burn | License: https://filmmusic.io/standard-license • Stay the Course by Kevin McLeod | Link: https://incompetech.filmmusic.io/song/4372-slow-burn | License: https://filmmusic.io/standard-license • Victory by Alexander Nakarada | License: https://filmmusic.io/standard-license | Link: https://filmmusic.io/song/4924-victory
Acquired Tastings after dark! Josh brings Gloria Ferrer Blanc de Blanc Sparkling wine. It clocks in at 12.5% ABV. Jordan brings Lucien Albrecht Sparkling wine and it clocks in at 12% ABV. They bring one plate of snacks this week. On the plate is a patty melt, rice and goat cheese Arancini, and Philly cheesesteak fries. Josh explains his philosophy about low alcohol wines. On the simple side it is 12% ABV, aka double most beers. But on the complicated side; well you need to listen. You also need to listen to Jordan and Josh's thoughts of what would go well with these wines that was not on their plate. They even talk about Antelope and Moose pairings!
Woodford Reserve Pinehurst Tasting | Pinehurst Brewing Co. | THE DEUCE | Pinehurst Resort Birdies & Bourbon had a fantastic time tasting and chatting through the Pinehurst Woodford Reserve selections. The Pinehurst team did an outstanding job of putting together this program. These expressions incorporate the spirit of Pinehurst in each bottle. Be sure to stop by Pinehurst Brewing Co. or THE DEUCE when you are in town and sample through their Woodford selections. Cheers. https://www.pinehurstbrewing.com/home https://www.pinehurst.com/dining/the-deuce/ https://www.woodfordreserve.com/ Apparel for the show provided by turtleson. Be sure to check them out online for the new season lineup at https://turtleson.com/ Thanks to Fantasy National Golf Club for providing the stat engine for the show. They can be found at https://www.fantasynational.com The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram ( @birdies_bourbon) --- Support this podcast: https://anchor.fm/birdies-bourbon/support
Fine dining is the topic du jour and your full flight of TSHE hosts have opinions. So put a napkin in Meredith's lap, bring Ann more ketchup without making her ask, remember Hillary's martini should be dirty, get the Table Zamboni ready for Bobby, and have some cash ready if you expect Christy to get you a table with out waiting at Tony Roma's, A Place For Ribs.TSHE Recommends@chefreactions on instagram and tiktokShe SaidConnect with the show! This is your show, too. Feel free to drop us a line, send us a voice memo, or fax us a butt to let us know what you think. Facebook group: This Show Has Everything Feedback form: throwyourphone.com Email: email@example.com
The ladies uncorked their holiday shenanigans and recapped the wine/champagne tasting live. In lieu of the holiday season of champagne, they sampled One Hope sparkling wine and Blaque Chocolate in a Bottle. They shifted to two social media topics. Skip Bayless made a controversial tweet about Damar Hamlin (NFL) on field collapse firing off a social media debate. And the Hollywood Nepo-baby debate- does having famous parents give special advantages over others? Does it give them a sense of entitlement? Join us in the debate-cheers! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Jermaine connects with Saskia De Rothschild Chairwoman of Chateau Lafite, and Jean Sebastian Philippe International Director, for a candid conversation over a private Tasting about their top five hip-hop artists as well as the top five vintages of Château Lafite!!! This is a hip-hop head and wine nerd dream all in one episode.
Whiskeys: Broken Barrel • Grayson Texas Whiskey • Bulleit Rye • Willet Family Estate Rye • Pikesville Rye • Stranahan's Blue Peak Solera Single Malt • Henry McKenna • Pappy Van Winkle • Barrell Craft Spirits • Kavalan • Blue Note Juke Joint • Redwood Empire Lost Monarch • Journeyman Corsets, Whips & Whiskey • Russel's Reserve Single Barrel Rye Topics: Recap of Part 1 • The Judgement of Paris: A competition gone awry • Ed calls The Smithsonian stupid • A competition creator, a distiller, and a judge walk into a podcast • Are competitions biased? (Nah) • Do they fuel the secondary market? (For sure) • Are they just a marketing tool and/or a money grab? (Kinda) • Do competitions even matter? (Of course!) • Are there too many competitions? (Yes and no) • Tasting of Russel's Reserve Rye, which won an *interesting* set of awards Music Credits: Slow Burn by Kevin McLeod | Link: https://incompetech.filmmusic.io/song/4372-slow-burn | License: https://filmmusic.io/standard-license • Fireflies and Stardust by Kevin MacLeod | Link: https://incompetech.filmmusic.io/song/3758-fireflies-and-stardust | License: https://filmmusic.io/standard-license
Bourbon Tasting in Pinehurst: E.H. Taylor, Weller 12 Year, Bookers, Seagrass, Weller 107 & More The Birdies & Bourbon team had a blast at Pinehurst. We played a fantastic round of golf at Pinehurst #8 and followed up that afternoon with a blind tasting of some spectacular whiskey. In the blind tasting we sampled Weller 12 Year, Bookers, Seagrass, Weller 107, E.H. Taylor and more. Be sure to check out Pinehurst online at the the links below or on their Social pages. https://www.pinehurst.com/ https://www.pinehurst.com/dining/north-south-bar/ https://www.pinehurstbrewing.com/ The Neat Glass. Be sure to check out The Neat Glass online at theneatglass.com or on Instagram @theneatglass for an improved experience and use discount code: bb10 to receive your Birdies & Bourbon discount. Thank you for taking the time listen to the Birdies & Bourbon Show for all things PGA Tour, golf, gear, bourbon and mixology. Dan & Cal aim to bring you entertaining and informative episodes weekly. Please help spread the word on the podcast and tell a friend about the show. You can also help by leaving an 5-Star iTunes review. We love to hear the feedback and support! Cheers. Follow on Twitter & Instagram (@birdies_bourbon) --- Support this podcast: https://anchor.fm/birdies-bourbon/support
______________________________ Subscribe to the show: Apple, Spotify, Stitcher, Audible, or Google. Please rate and review the show on your favorite Podcast platform, and if you have any questions or comments, message us here, or send us an email at firstname.lastname@example.org. ______________________________ Aye, aye, Captain! Or should we say, Rye, Rye, Captain?!? Well, we definitively […]
Dad Josh enjoy Italian Liquors. Dad brings Amaro Nonino. For his food he brings Duck breast a l'Orange. He also has roasted Brussel sprots with a vegetable medley, and as a desert treat he has a caramel s'more. Josh brings from Contratto Aperitif Liqueur. For his pairings he brings Mozzarella cheese on toast with olive oil and balsamic vinegar from Italy and cheese straws (sticks). As a special treat he made Arancini, with fried rice. The boys have a debate of what the recipe is for a "paper plane".
In this episode of the Vint Podcast, Brady and Billy chat with Andrew Nelson, Partner and President of WarRoom Cellars and 2020 Wine Enthusiast 40 Under 40 recipient. Andrew's portfolio includes the famed Bonny Doon brand, which was launched by the legendary Randall Grahm, along with multiple other brands that aim to offer fantastic quality wine at an accessible entry point. This episode features the first-ever live tasting, where Billy and Brady are walked through a flight of Andrew's wine, where he shares the story behind the wines, and Billy and Brady share their tasting notes.Lastly, this is our first video podcast. The team will be uploading podcasts to the Vint YouTube channel for viewing as well as listening moving forward.Links:WarRoom Cellars Website - "All for Wine and Wine for All"Cheers!Contact us anytime at email@example.com or firstname.lastname@example.org
Want to introduce your ELA students to the creative joys of graphic novels? Find out how to run a quick and productive book tasting to help introduce them to the genre. Get book recommendations, a digital bookshelf template, the book tasting takeaways sheet, and more in the show notes at nowsparkcreativity.com. Connect on Instagram! Join my free Facebook group, Creative High School English.
Sambal is a spicy condiment or sauce that has gained popularity in the United States in recent years, thanks to its versatility and bold flavor. Originally from Southeast Asia, sambal sauce is made with chili peppers, shallots, garlic, and salt, and may also include other ingredients such as vinegar, sugar, and shrimp paste. It is commonly used in Indonesian, Malaysian, and Singaporean cuisine, but has also found its way into the menus of many non-Asian restaurants and bars in the United States. It is a great addition to many different types of dishes, including grilled meats, fried rice and noodles, steamed or stir-fried vegetables, sandwiches, burgers, soups, stews, grilled cheese sandwiches, roasted or baked potatoes, tofu, tempeh, and avocado toast. I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here! The taste of the Sambal sauce In terms of flavor, sambal is generally quite spicy, thanks to the chili peppers that are used in its production. The heat level can vary depending on the specific type of chili peppers used and the amount of sambal that is added to a dish. In addition to the heat, sambal also has a bold, complex flavor that is a result of the combination of ingredients used in its production. The shallots and garlic provide a mild sweetness and a hint of pungency, while the vinegar and sugar add a touch of acidity and sweetness to balance out the heat of the chili peppers. The shrimp paste, if included, adds an additional layer of savory, umami flavor to the sauce. Overall, sambal is a flavorful and spicy condiment that adds a lot of character to the dishes it is used in. Sambal recipe Here is a recipe for making sambal at home (recipe created by A.I.)Ingredients:1 cup chili peppers, seeds removed (you can use bird's eye chili peppers, jalapeno peppers, serrano peppers, or a combination)1/2 cup shallots, peeled and roughly chopped4 cloves garlic, peeled and roughly chopped1 teaspoon salt2 tablespoons vinegar (you can use white vinegar, rice vinegar, or apple cider vinegar)2 tablespoons sugar (you can use white sugar, brown sugar, or palm sugar)2 tablespoons shrimp paste (optional)Instructions:In a blender or food processor, combine the chili peppers, shallots, garlic, and salt. Pulse until the mixture is finely chopped.Transfer the mixture to a small saucepan and add the vinegar, sugar, and shrimp paste (if using). Bring the mixture to a boil over medium heat, stirring frequently.Reduce the heat to low and simmer for 5-10 minutes, or until the mixture has thickened slightly.Remove the saucepan from the heat and let the sambal cool to room temperature. Transfer the sambal to a clean jar or container and store in the refrigerator until ready to use.This recipe makes about 1 cup of sambal, and it will keep in the refrigerator for up to 2 weeks. You can adjust the heat level by using different types of chili peppers or adjusting the amount of chili peppers used. You can also adjust the flavor by using different types of vinegar or sugar. Enjoy! Nasi Goreng recipe featuring Sambal sauce One savory dish that uses sambal as an ingredient is Nasi Goreng, a popular Indonesian fried rice dish. To make Nasi Goreng, you will need the following ingredients:2 cups cooked rice1 tablespoon vegetable oil2 cloves garlic, minced1 small onion, diced1 cup diced chicken, beef, or shrimp2 tablespoons sambal2 tablespoons soy sauce1/2 cup frozen peas and carrots2 green onions,
What Color is the best flavor?? what kind of question is that even?? Well thats what we do at the LWG pod ask silly questions and provide fun answers, yet very compelling answers! Come join us on this journey to decide which color has the best flavors. Also we get a breakdown of the upcoming matches from Wrestle Kingdom Let us know your thoughts down below in the comments! You can also listen to the podcast on your favorite platform and visit the Los Wise Guys website below! loswiseguys.com https://linktr.ee/loswiseguys And be sure to follow the guys at: Dan - @lwg_danrosado Eslam - @lwg_eslam Disco - @emperor.disco #food #foodie #colors #lwg #loswiseguys #wrestling #wrestlekingdom
This week, Tony and Fingers reviewed the Cavalier BII Viso Jalapa Cigar and 2XO Kentucky Straight Bourbon Whiskey. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Bonus review! Kellogg's Little Debbie Nutty Buddy Cereal. Other topics this week include: Taylor Swift's cat is worth how much?!? A husband gave his wife a gym membership for Christmas. That ended well. Remove 10 toxic phrases from your vocabulary, say career experts. More on the Cavalier BII Viso Jalapa Toro Cigar: 6x54 Country of Origin: Honduras Wrapper: Nicaraguan Viso Jalapa Binder: Nicaraguan Habano Filler: Nicaraguan Habano All that and more on episode 219 of Eat Drink Smoke. Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)
Whiskeys: Pappy Van Winkle • Barrell Bourbon • Henry McKenna 10 Year • Random Belligerence Rye • Bitterness Bourbon • Bulleit Bourbon • Larceny Barrel Proof • Blue Note Juke Joint • Baker's Single Barrel • Knob Creek 12 • Blue Note Juke Joint Uncut Topics: A synopsis of Parts 1, 2, and 3 • The San Francisco World Spirits Competition (which ruined a lot of good whiskey for Ed) • The SIP Awards • We're NEAT Glass militants • The International Whiskey Competition • The New York International Spirits Competition • The John Barleycorn Awards • Ok, yes, it's getting a little boring • The ASCOT Awards • Ed wins Best in Slow! • Interview with Christopher Davies of the World Spirits Challenge • Why two bottles? • How to placate the losers • Scott wins Triple Gold in Editing! • Why companies stopped giving out real medals • Blue Note Juke Joint and Uncut QuickTaste • Ed would totally drink muddy whiskey water • Sweet Cherry PIE!!!!! Music Credits: Slow Burn by Kevin McLeod | Link: https://incompetech.filmmusic.io/song/4372-slow-burn | License: https://filmmusic.io/standard-license • Octoblues by Kevin McLeod | Link: https://filmmusic.io/song/4152-octoblues | License: https://filmmusic.io/standard-license • Hillbilly Swing by Kevin McLeod | Link: https://filmmusic.io/song/5705-hillbilly-swing | License: https://filmmusic.io/standard-license
We kick off Dry January with a brewery producing some of (if not the) best non-alcohol brews available. Joining us are Zoe Riccio, Director of Global QA and Compliance, and Russ Meister, Head of Quality, at Athletic Brewing. With facilities on both coasts, Athletic not only produces world-class liquid without the booze, they are also committed to being positive, inclusive, encouraging, collaborative, and people who are known to be a force of good. We chat about the inspiration for an exclusively NA brewery, try to extract what secrets we can about the process, learn about all the considerations that come along with producing NA beer – many of which we wouldn't have thought of, and much more. In Happy Fun Time, we play a round of Libation or Fabrication: The Moving Pictures Edition, a game all about beer names inspired by movies and tv. Whether your January is fully dry, a little drier than usual, or if you just want a flavorful option without the booze any time of year, you can find Athletic cans just about anywhere there is beer, and you won't regret giving it a try. Do you love Beer Busters? Of course you do!Why not leave us a rating and review on your podcast platform of choice and consider supporting us on Patreon.
Ketamine or Keratin? Both will have you stuck in a chair for 6 hours straight. Good luck! Follow Sofia on Instagram and Twitter @SofiaFranklyn Find merch HERE: https://sofiafranklyn.com/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices
On this episode we finally get to that long awaited scotch tasting with Jura 10 Year, Springbank 10 Year, Loch Lomond 12 Year, Talisker 10 Year, Laphroaig 10 Year, and Bruichladdich Port Charlotte 10 Year. We also dive into our annual year in review discussion where we talk about Florida's winters, the Asheville Pinball Museum, Nick's Bunnahabhain tattoo, our favorite drinks and episodes from 2022, and our our goals for 2023. HAPPY NEW YEAR DREP AND STONERS!!!! 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 #171
This week, Tony and Fingers reveal their cigars of the year for 2022. Tony Katz and Fingers Malloy (http://eatdrinksmokeshow.com) host Eat! Drink! Smoke! (http://facebook.com/eatdrinksmoke) recorded live at Blend Bar Cigar (http://blendbarcigar.com) in Indianapolis, IN. Steve Saka of Dunbarton Tobacco & Trust sat down with Tony at The PCA Trade Show in Las Vegas. You don't want to miss this interview. Bonus segments of the podcast are avialable at EatDrinkSmokeShow.com (https://eatdrinksmoke.locals.com). Follow Eat! Drink! Smoke! Twitter: https://twitter.com/GoEatDrinkSmoke | @GoEatDrinkSmoke Facebook: https://www.facebook.com/eatdrinksmoke | @eatdrinksmoke IG: https://www.instagram.com/eatdrinksmokepodcast | @EatDrinkSmokePodcast The Podcast is Free! Click Below! On Apple Podcasts (http://bit.ly/eatdrinksmoke) On Amazon Music (https://music.amazon.com/podcasts/09697f78-947d-4008-92f6-18f6b241774a/Eat-Drink-Smoke) On Stitcher (https://www.stitcher.com/show/eat-drink-smoke) On Spotify (https://open.spotify.com/show/6Qf6qSmnpb5ctSMEtaB6lp)