Podcasts about Tomato sauce

We explore the whimsical world of Irish baking with Cherie Denham. Plus Madison Avenue veteran Jeff Swystun shares the little-known history of food advertising; we cook up Spinach and Ricotta Dumplings in Tomato Sauce; and Alex Aïnouz is on a journey to make the world's best roasted chicken.Get this week's recipe for Spinach and Ricotta Dumplings in Tomato Sauce here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Ketchup or tomato sauce? Are they the same thing? Nightlife discovers it stems from a Chinese word, and apparently there are varying ketchups, made from varying ingredients, from all around the world.

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If the bold flavors of Provençal or Mediterranean cooking appeal to you, you must make this salad. And if you are given to eating anchovies, you have a treat in store. If you are wondering why we cut the tomatoes in the sauce here in three different ways, the answer is simple: It has everything to do with texture-wonderful texture.

This is Lunchtime Live's Big Batch. Every Monday we'll be learning new easy to cook batch recipes to keep you eating well. No more staring into an open fridge looking for inspiration!This week, Andrea is joined by Siobhan Berry, from @mummycooks on Instagram, to look at some how versatile tomato sauce can be when batch cooking!Follow the hashtag #LLBigBatch for all our recipes.

Ebony (aka Pop Drop), Anna (aka Bling Bling) and Caroline (Yep, just Caroline) are talking about a good (or for Ebony's sake, disgusting) meal or snack. They are talking also talking about their favorite nature-Ish place, what is the weirdest ting they saw on a walk or run and what's the most unusual experience they've had at a restaurant or café. Find out what their opinions are on Butter, Shredded Cheese And Tomato Sauce! /ᐠ｡ꞈ｡ᐟ Check out all the St Raphael's podcasts at https://open.spotify.com/playlist/0BIF0b3OosZmmuSPzbuguD

Krista Melanson was inspired by qualifying as a "Cordon Bleu Chef" at the famous cooking school in Paris.She launched "The Relationship Chef" - a business which combines the culinary arts with relationship coaching. It's a huge hit. In this episode she tells Liss 'N Kristi about the couples she has helped, the food she loves, how enthusiasm for cooking has soared post-Covid, and how it's inspired her three children, one of whom is just returning from competing in the Paris Olympics. Krista speaks of the joy of home-cooked meals made from fresh, simple ingredients, and the increasing desire for healthier diets. @KristaMelanson on Facebook https://www.cordonbleu.edu/paris/home/enSTORIES00:00 - Start00:21 - Krista and how she got started00:58 - It combines relationship coaching with gourmet food01:26 - Connecting through the love language of food02:00 - "Food is my passion"03:26 - Separating from my husband, enduring the dating scene, meeting an amazing man03:59 - I had three young kids, I was working three jobs, I was a disaster dating-wise04:35 - date-night adventures05:07 - I've never met anyone who doesn't like pasta05:52 - The process for date night06:40 - They prepare the meal together in an intimate environment08:22 - Every big event in your life has food involved09:10 - How does it work for cooking "newbies"?10:42 - Kristi's dad was quite the chef11:53 - Really good food and flavors combine for simple elegance - it's not complicated12:32 - My go-to dessert - Creme Brulee14:07 - Many of the younger couples have an interest in food, more established couples are spicing up date night15:45 - "My kids are huge foodies now" 16:40 - the avenues to "finding the one"18:25 - Getting to know people (really)19:45 - "As long as you chop the onions, I don't care"20:12 - How this pairs with a good cookbook21:10 - "Where did you find this recipe?" Getting lost in the creativity22:00 - "We've got to use everything in the fridge"23:14 - the pop-up food scene - the thrill of the taste24:13 - tuna helper with potato chips 26:14 - In France, it's the "bread-maker" and the "cheese-maker" 27:15 - Budget meals on Tiktok28:10 - The younger generation are eating out less, cooking more28:41 - The age of the TV Dinner 31:05 - "Man, your girlfriend is a chef" 31:25 - During Covid, we thought: "we're all trapped here together"32:41 - The only place open is a Taco Bell: "I think I'll starve"33:15 - "One of my daughters was competing in the Olympics" - (wait, what?)35:05 - Riley made it to the finals in one event, it was her first Olympics36:06 - "The food business is tough, it's hard to make money"37:43 - Where to find Krista

Episode 108 was recorded at Devil's Den State Park, which I have been to many times. And I was undoubtedly on the Yellow Rock trail. I've never been on an other trail there, which makes me think maybe I should try some of the other ones. But I love the view from the top, which you can see in the pictures from past episodes. Read the full post at http://RunningAFEVER.com/365 Image by Jörg Husemann from https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=image&utm_content=643600  

It's a golden themed News Suze Didn't Use with Gina & Matty bringing us the news straight of out the French capital including some incredible athletic feats and the United States flipping the medal table to make it look like they're winning. Plus, Gina & Matty put the call out to the Central Coast to find out what is the weirdest combination of food you put the humble tomato sauce on! Listen via the Star Player app. Follow us @ginaandmatty on Instagram and Facebook. See omnystudio.com/listener for privacy information.

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On this How Hard Can It Be the Breakfast team try some questionable food combinations courtesy of TikTok. Tomato sauce on KitKat chocolate isn't the only weird one, but it might just be the worst.

更多卡卡老师分享公众号：卡卡课堂 卡卡老师微信：kakayingyu001送你一份卡卡老师学习大礼包，帮助你在英文学习路上少走弯路薯条和番茄酱简直是绝配，可是当我们在国外的快餐店里想和服务员要番茄酱的时候，千万不要说tomato sauce哦，店员可能会一脸懵逼。为什么呢？虽然tomato sauce译为“番茄沙司≈番茄酱”，但和ketchup是两种东西。tomato sauce不是纯番茄产物，而是一种混合了油、香料等其他成分的混合物。和用于冷食、蘸料的ketchup相比，tomato sauce广泛应用于肉菜、素菜、披萨、意面、汤等，即用于烹饪，加热后食用。也就是说，tomato sauce是一种烹饪时用的调料，而且质地较稠。I like to add tomato sauce to my pasta.我喜欢在意大利面上加番茄沙司。The recipe calls for a lot of tomato sauce.食谱要求用很多番茄沙司。而我们沾薯条用的番茄酱，则是ketchup。ketchup（美 /'kɛtʃəp/ 英 /'ketʃəp/），另一种拼法是catsup。根据牛津辞典，ketchup在英文里使用最早的记载是1690年，源自中文（闽南语）ke-tsiap，起初指腌制鱼类产生的卤汁。这个词是经由马来西亚传入英国，大约在19世纪末，主要原料改用蕃茄，所以慢慢这种就演变成我们今天沾薯条吃的这种比较稀的番茄酱了。I need some ketchup for my fries.我需要一些番茄酱来蘸薯条。She always has ketchup in her bag.她包里总是带着番茄酱。

It's the 133rd episode of the Truth About Vintage Amps podcast, where amp tech Skip Simmons fields your questions on all-things-tube amp!  Want to be a part of our show? Just email us a question or voice memo to podcast@fretboardjournal.com. Some of the topics discussed:  1:14 Skip's 1950 Ferguson tractor, the Truth About Lawn Mowers 7:28 A zebra on the loose in Washington State 9:30: This week's sponsors: Emerald City Guitars, Amplified Parts, StewMac, and Grez Guitars. 12:28  Grez Guitars sends Skip Quique Gomez & Little Charles Baty's Cookin' At Greaseland   16:51 What's on Skip's bench? A 1953 Fender Tweed Pro that needed nearly a complete rebuild   24:14 One solution for the multiple Pignose-amp quandary from ep. 132: Radial Engineering's Shotgun 4-Channel Amp Driver (Amazon link); 100 Vintage Hawaiian Songs (Spotify link)   30:35 Tom Gunterman's lithium battery pack picks from ep. 132, prunes   33:51 RIP Gerald Weber (Kendrick Amplifiers) 35:56 Book recommendation: 'The Birth of Loud' (Amazon link) 37:39 Jason has a jdflyback handblown tube amp! (YouTube link)   40:19 A Fender Vibrochamp that doesn't like my Les Paul, volume-dropping   45:11 Anything worth rescuing from old tube car radios?   48:55 A 1569 Altec power amplifier for guitars? Grange Hall and self-published cookbooks   53:30 A Music Man 115RP with a broken reverb   59:17 An update on last episode's 1972 Fender Princeton Reverb, a homemade signal tracer (based on this Kley De Jong video); 'Designing Tube Preamps for Guitar and Bass' by Merlin Blencowe (Amazon link); tahini; 'Servicing by Signal Tracing' by John F. Rider   1:04:24 Why can't I pry this tone pot off of my Harmony H-200?   1:07:10 What does using a tube pre-amp unit in front of your guitar amp actually do? Tube swapping a 6V6 or 6L6 (note: we'll get back to this next week)   1:14:09 Skip's handiwork on the new Taylor Swift album? (Instagram link)    1:17:24 Making a closed cabinet for my Fender Princeton   1:21:19 Are amp techs divas?  Hosted by amp tech Skip Simmons and co-hosted/produced by Jason Verlinde of the Fretboard Journal.  Want to support our show? Join our Patreon! 

PRE-ORDER MY NEW BOOK SWEET INDULGENCE!!! To get a copy SIGNED by me: https://www.aseatatthetablebooks.org/item/ZoZQdz5_9KnlUqAhQqoR3A You can also get your copies here but I won't be able to sign them: https://www.amazon.com/Chef-AJs-Sweet-Indulgence-Guilt-Free/dp/1570674248 or https://www.barnesandnoble.com/w/book/1144514092?ean=9781570674242 Save Your Receipt! We will be offering bonuses for pre-orders ASAP. GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instant-pot-download MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes. "Party, Party Party, Our New Book Is Out!" Get the new book here: https://www.amazon.com/dp/B0CZW2RZTF?linkCode=ssc&tag=onamzchefajsh-20&creativeASIN=B0CZW2RZTF&asc_item-id=amzn1.ideas.1GNPDCAG4A86S&ref_=aip_sf_list_spv_ofs_mixed_d_asin For the Ten Top Secret Bonus Recipes, email your receipt after purchase to: LYHLBonus@yahoo.,com Join Gustavo and his mother Raquel live, to see them make two recipes from the book "Live Your Healthiest Life!" that Shayda Soleymani and Gustavo Tolosa wrote and it is already out on Amazon. Get your copy of the book at https://a.co/d/2mCZ4aI and get your Bonus PDF with "Shayda's & Gustavo's Secret Persian and Arnetine Recipes". Email your proof of purchase by July 1st, 2024 to LYHLbonus@yahoo.com. Gustavo Tolosa, DMA, is a music professor and an international concert pianist, having performed all over the United States, Europe, Asia and South America. His Doctorate of Musical Arts is from the Eastman School of Music, University of Rochester, New York. Besides music, Dr. Tolosa's passion is to teach the health benefits of a whole-food, plant-based diet, SOS-free (salt, oil, sugar free). He is certified in The Starch Solution by the McDougall Health & Medical Center. He has had the pleasure of working with and interviewing most plant-based doctors and chefs in the last 10 years. He is a regular guest on Chef AJ's YouTube channel show and has created his own "7-Day Detox & ReSET Program" which is an online program that meets live 3 times per day for a whole week. Dr. Tolosa's website: https://plantemus.com/en/webinars/live-workshops/ Dr. Tolosa's YouTube channel: https://www.youtube.com/c/DrGustavoTolosa Dr. Tolosa's Facebook page: https://www.facebook.com/doctorstarch Instagram under "Plantemus" Music website: https://gustavotolosa.com/en/home/

Tomato Sauce: Classic Recipes from Marcella HazanThis episode features a discussion of Tomatoes and some of the many Tomato based sauces in Italy. We feature recipes from the 30th anniversary edition of the great book by Marcella Hazan, Essentials of Classic Italian Cooking.The Essentials of Classic Italian Cooking cleverly introduces readers to the spectrum of classic Italian cooking including both simple and complex regionally based recipes. Hazan's famed Tomato Sauce with Onion and Butter has already been featured in countless blogs online and is a true staple! Tune in to learn more about the wealth of delicious and accessible recipes Hazan shares with her (very fortunate) readers. Hazan also shares her techniques for working with either raw or canned tomatoes, basic sauces with garlic, onion, and butter. And flavor-filled sauces with pancetta, ricotta cheese and even porcini mushrooms.MenuTomato Sauce with Onion and ButterTomato Sauce with Olive Oil and Chopped VegetablesPasta with Pancetta & Dried RosemaryTomato Sauce with Heavy CreamTomato Sauce with Garlic and BasilBucatini all'AmatricianaTomato Sauce with Porcini MushroomsEggplant Sauce with Tomato and Chili PepperPasta With Fresh Tomato Sauce and RicottaMarcella Hazan's Tomato Sauce Recipe—& 8 Other Favorites

 And that is so true, for instance, 120 years ago only 0.0028% of the US population had diabetes today it is over 25%… the same is true for cancer and severe heart diseases…. When I was living 20 years ago in India, the Indian had been healthy and thin, today they are fat and sick… because of the industrially processed food. Why ? The refined fructose (white sugar or syrup) and other industrial processed ingredients like salt and fat make you overeat, because the program in your brain: “To stop eating when you have eaten enough, will not work anymore!” And exactly that is, what the Food processing industry want, they want to make you addicted to their food… For instance, in the ready-made Tomato Source/Industrial processed food is much white sugar,…  even worse cooked Tomato Sauce is very acid for the body and so harmful for the body… For Tomato Sauce, just put tomatoes uncooked, unpeeled in a high-speed blender with the other ingredients and eat them raw. For noodles, buy or make fresh noodles, the processed noodles are over 8 hours in the stomach….  For salt use sea salt (sea salt doesn't increase the blood pressure).  There are no enzymes in processed food. The enzymes are the catalysts for the food and essential for processes inside of your body. Without the enzymes, you can't process the vitamins, and your body can't handle efficiently against diseases like cancer, infection, inflammation… Processed Food is typically High in Refined Carbohydrates, Low in Nutritions so that they are never a substitute for whole Healthy Food. Every day our body is getting attacked from 13,000 cancer cells and billions of viruses and bacterias,… We need healthy food rich in nutritious…. Processed food is low in fiber and that cause problem for our stomach and bowels. The processed oil, fat and white sugar are typical in all processed food; are inside of mainly all meals from the restaurants. This processed oil, fat, and white sugar can cause all severe diseases. And these processed food makes our body fat and sick. Get rid of them. For the oil and fat use cold pressed oil like coconut oil, Olive oil or butter. For white sugar use brown sugar or better honey.In processed food are artificial ingredients, like preservatives, colors, flavors, textures, that can cause severe disease like cancer ….  I eat only raw food (and no grains) since 26 years, my body is totally healthy and awesome in Sport; 58 years, 1.91cm and 74kg. My video: Industrially processed food  makes you fat and sick  https://youtu.be/Y2PPe8faUGQMy Audio: https://divinesuccess.net/wp-content/uploads/2021/Podcast.A/Industrial-processed-food-makes-you-fat-and-sick…..mp3   More information in my book: Heal Yourself and Stay Healthy!Http://www.amzn.com/B016BJPXXC  Or in these links 

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich. (Originally aired May 27th, 2022.)Get the recipe for Greek Meatballs with Tomato Sauce here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

This week I'm chatting with my sister-in-law, Ang Pittman, who has had a long career in the culinary world and has had a lot of experience feeding picky eaters too. She tells us about her Roasted Vegetable Tomato Sauce that is not only delicious and unbelievably easy, but it's also a great way to use up veggies and to sneak those veggies into the diet of picky eaters!Links:Vegetarian Mushroom GravyGreek Yogurt Alfredo SauceBaked Bone-In Chicken BreastsAir Fryer RibsJalapeño Popper DipROTD Facebook Group

We're back out doing God's work and testing the best tomato sauces for you guys! And in the words of our US pals, we're talking pomodoro, not marinara...What's your go-to recipe?! We want to hear! Theme music: Lovely Swindler - Amaria Get bonus content on Patreon Hosted on Acast. See acast.com/privacy for more information.

In this episode, my guest is Dr. Robert Lustig, M.D., neuroendocrinologist, professor of pediatrics at the University of California, San Francisco (UCSF), and a bestselling author on nutrition and metabolic health. We address the “calories in- calories out” (CICO) model of metabolism and weight regulation and how specific macronutrients (protein, fat, carbohydrates), fiber and sugar can modify the CICO equation. We cover how different types of sugars, specifically fructose, a sugar found in liquids, taste intensity, and other factors impact insulin levels, liver, kidney, and metabolic health. We also explore how fructose in non-fruit sources can be addictive (acting similarly to drugs of abuse) and how sugar alters brain circuits related to food cravings and satisfaction. We discuss the role of sugar in childhood and adult obesity, gut health and disease and mental health. We also discuss how the food industry uses refined sugars to create pseudo foods and what these do to the brain and body. This episode is replete with actionable information about sugar and metabolism, weight control, brain health and body composition. It ought to be of interest to anyone seeking to understand how specific food choices impact the immediate and long-term health of the brain and body. For show notes, including referenced articles and additional resources, please visit hubermanlab.com. Thank you to our sponsors AG1: https://drinkag1.com/huberman Eight Sleep: https://eightsleep.com/huberman Levels: https://levels.link/huberman LMNT: https://drinklmnt.com/huberman AeroPress: https://aeropress.com/huberman Momentous: https://livemomentous.com/huberman Timestamps (00:00:00) Dr. Robert Lustig (00:02:02) Sponsors: Eight Sleep, Levels & Aero Press (00:06:41) Calories, Fiber (00:12:15) Calories, Protein & Fat, Trans Fats (00:18:23) Carbohydrate Calories, Glucose vs. Fructose, Fruit, Processed Foods (00:26:43) Fructose, Mitochondria & Metabolic Health (00:31:54) Trans Fats; Food Industry & Language (00:35:33) Sponsor: AG1 (00:37:04) Glucose, Insulin, Muscle (00:42:31) Insulin & Cell Growth vs. Burn; Oxygen & Cell Growth, Cancer (00:51:14) Glucose vs. Fructose, Uric Acid; “Leaky Gut” & Inflammation (01:00:51) Supporting the Gut Microbiome, Fasting (01:04:13) Highly Processed Foods, Sugars; “Price Elasticity” & Food Industry (01:10:28) Sponsor: LMNT (01:11:51) Processed Foods & Added Sugars (01:14:19) Sugars, High-Fructose Corn Syrup (01:18:16) Food Industry & Added Sugar, Personal Responsibility, Public Health (01:30:04) Obesity, Diabetes, “Hidden” Sugars (01:34:57) Diet, Insulin & Sugars (01:38:20) Tools: NOVA Food Classification; Perfact Recommendations (01:43:46) Meat & Metabolic Health, Eggs, Fish (01:46:44) Sources of Omega-3s; Vitamin C & Vitamin D (01:52:37) Tool: Reduce Inflammation; Sugars, Cortisol & Stress (01:59:12) Food Industry, Big Pharma & Government; Statins (02:06:55) Public Health Shifts, Rebellion, Sugar Tax, Hidden Sugars (02:12:58) Real Food Movement, Public School Lunches & Processed Foods (02:18:25) 3 Fat Types & Metabolic Health; Sugar, Alcohol & Stress (02:26:40) Artificial & Non-Caloric Sweeteners, Insulin & Weight Gain (02:34:32) Re-Engineering Ultra-Processed Food (02:38:45) Sugar & Addiction, Caffeine (02:45:18) GLP-1, Semaglutide (Ozempic, Wegovy, Tirzepatide), Risks; Big Pharma (02:57:390 Obesity & Sugar Addiction; Brain Re-Mapping, Insulin & Leptin Resistance (03:03:31) Fructose & Addiction, Personal Responsibility & Tobacco (03:07:27) Food Choices: Fruit, Rice, Tomato Sauce, Bread, Meats, Fermented Foods (03:12:54) Intermittent Fasting, Diet Soda, Food Combinations, Fiber, Food Labels (03:19:14) Improving Health, Advocacy, School Lunches, Hidden Sugars (03:26:55) Zero-Cost Support, Spotify & Apple Reviews, YouTube Feedback, Sponsors,  Momentous, Social Media, Neural Network Newsletter Disclaimer

Content warning for blood discussion this episode! It definitely was tomato sauce. Yup. Just a whole lot of tomato sauce. Don't mind that nice old lady, she just wants a pleasant day at the jewelry store. And have you ever made a pie crust so bad you invented a new kind of food? This chaos and more all on I'm Like, Really Funny, where siblings Jack and Sam recount their funniest, favoritest memories for each other. Music by Audionautix.com. Produced by Just A Head Media, visit www.justaheadmedia.com. --- Support this podcast: https://podcasters.spotify.com/pod/show/imlikereallyfunny/support

On this episode of the podcast I speak with Cinde Little – The Everyday Gluten Free Gourmet. You can find her along with her recipe posts at everydayglutenfreegourmet.ca. Cinde and I talked about how to approach cooking gluten free meals. Cinde gives lots of tips, and they may be something you've already found out and started doing for yourself, but likely, you'll learn something, as I always do when I speak with Cinde. Here are Cinde's notes on the recipes she mentioned during the podcast - In this post for Salad Rolls you can learn the difference between fish sauce, the essential ingredient for Thai and Vietnamese cooking, and the vinegar based salad roll dipping sauce you're probably familiar with. You'll also find a handful of other recipes that use this dipping sauce, I hope you'll try some! In this post, A Gluten Free Asian Pantry, I talk about many ingredients I use for cooking Asian dishes. A recipe for gluten free Worcestershire Sauce. In this post for White Sauce you'll find links to all the recipes I make with the basic white sauce recipe. Some call for a different kinds of cheese to be added and some don't but they're all delicious. More Everyday Meals on a Gluten Free Diet: In this post I talk about finding your cooking style, how to get more variety in your gluten free diet and more ideas for stress free everyday meals. You can also download my free e-book here. In this recipe for Grilled Flank Steak with Chipotle Honey Sauce I talk about my Prep Once, Cook Twice strategy for preparing enough meat to freeze for a second meal.  Here are 2 posts with tips for success in the kitchen: Organize for Success with Labeling and Organize for Success with Mason Jars. Also, I referred to these 3 recipes that all use Nuoc Cham sauce in them. ·  Cabbage Chicken Salad ·  Pork in Tomato Sauce ·  Rice Noodle Bowl Sue's Websites and Social Media – Podcast https://acanadianceliacpodcast.libsyn.com Podcast Blog – https://www.acanadianceliacblog.com Email – acdnceliacpodcast@gmail.com Celiac Kid Stuff – https://www.celiackidstuff.com Baking Website – https://www.suesglutenfreebaking.com Instagram - @suesgfbaking YouTube - https://www.youtube.com/playlist?list=PLUVGfpD4eJwwSc_YjkGagza06yYe3ApzL Email – sue@suesglutenfreebaking.com Other Podcast – Gluten Free Weigh In – https://glutenfreeweighin.libsyn.com

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In this episode, I want to share with you one of my favorite hacks every fall, that is to take some pumpkin and mix it into my tomato sauce. 

Ian makes tomato sauce

Chas Licciardello joins Jonesy & Amanda to answer all your hard-hitting questions ahead of his new show, WTFAQ. See omnystudio.com/listener for privacy information.

Rachel and her boyfriend are obsessed with scallops. In fact, their ideal scallop experience was at Gordon Ramsay's Hell's Kitchen, and she's been trying to replicate it ever since. In this episode, we help Rachel figure out how she should be cooking scallops. Plus, Kendra Vaculin gives Rachel a first-class lesson in the Test Kitchen. Recipes featured in the episode: From Chris, Garlicky Buttery Scallops From Kendra, Scallops and Chorizo in Tomato Sauce, Lemony Grilled Scallops and Blistered Long Beans Learn more about your ad choices. Visit podcastchoices.com/adchoices

After a long, slow summer in Indiana, Tammy and Eulabelle are overdue for an adventure. It's the perfect time to jump into an enchanted bathtub and get magically transported to Spain… where the town of Buñol is hosting its legendary tomato fight! But the evil Señora Tomato Sauce isn't far behind them. Can their friendship conquer the saucy sorceress?Listen ad free with Wondery+. Join Wondery+ for exclusives, binges, early access, and ad free listening. Available in the Wondery App.Please support us by supporting our sponsors!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Literary scholar Rebecca May Johnson earned her PhD studying Homer's Odyssey, but now she's analyzing a new kind of text: Marcella Hazan's tomato sauce recipe. Johnson reveals how studying a recipe isn't all that different from studying Ancient Greek, and what you can learn from cooking the same recipe a thousand times. Plus, Hetty McKinnon celebrates vegetables and her father's legacy in her latest cookbook, Tenderheart; Kenji López-Alt and Chris close out their egg-peeling debate with help from our listeners; Dan Pashman cements tinned fish as much more than a passing fad; and we prepare Chicken Fatteh from Jordan.Get the recipe for Chicken Fatteh here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

In this episode, Kathy shares how to make homemade tomato sauce and how to preserve it using a water bath canner. Find the complete recipe for Canning Tomato Sauce Recipes mentioned in this podcast: Canning Tomatoes Water Bath Canning In this episode you'll learn: How to make tomato sauce Methods for straining the tomatoes to remove the skin and the seeds How long to simmer the sauce Why you need to add bottled lemon juice How long to water bath can the sauce An option for freezing your sauce instead of canning it

Find the show notes and video over at Bite Me!Tap here to enter the giveaway. Good luck friends! Get your copy of the Bite Me Edibles Journal on Amazon now. Support the showFind all the links you need in one place!

eferenced in this episode Simply Genius CookbookHeidi Swanson's Genius 5-Minute Tomato SauceHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Sorpipes is a dish that my grandma Pellegrino and my mom made often. It's fairly simple but the finished sauce is incredibly flavorful!Hosted by Mary Mac, edited by Anna MacGo to MaryMacPodcast.com for baking mixes, merch, recipes, and more!

High doses of lycopene—the red pigment in tomatoes—were put to the test to see if it could prevent precancerous prostate lesions from turning into full-blown cancer. What happened when cancer patients were given three quarters of a cup of canned tomato sauce every day for three weeks?

Dear-oh-dear. What a to-do. You have a problem and to solve it.....who? Well Uncle Si & Uncle Dave that's who!! The Hairy Bikers are back to help with all your troubles and trauma's along with their trusty Aristocratic Aunty Posh Tash and the voice of vexation The Thin White Duke. In this week's pile of piffle, they have a REVELATION about Tomato Sauce, guidance for the git who's Sink Shavings are a problem. Then there's a Teenage Dirtbag who's causing grief and in Confidential Corner...5 times a night......really!?????? TMI and no mistake!! As always, your problems are welcome at AgonyUncles@TheHairyBikers.co.uk A problem shared is a problem halved......probably! Learn more about your ad choices. Visit megaphone.fm/adchoices

We are dishing on the Making of Tomato Sauce, Health Coach Christine Wong teaches us how to build a Plantiful Plate, Swayampurna Mishra welcomes us into her Indian Kitchen and Tony Abou-Ganim is pouring drinks.

Welcome to "You've Got to Taste This," my brand new podcast centered around dishes that are so good, you've simply got to taste them. My first guest is Noah Galuten, author of the upcoming Don't Panic Pantry Cookbook, inspired by the YouTube show he does with his wife, comedian Iliza Shlesinger. For today's episode, Noah offers up his pasta with dried porcinis, fresh rosemary, and a zippy tomato sauce that's so good, it's already entered my normal pasta rotation. In addition to explaining the recipe's origins, today we talk about everything from his solo trip to Noma in Copenhagen (where he ate reindeer penis), the best way to make pizza at home, and why fiber is more important than anything else in your diet. As for the recipe, here it is! If you make it, be sure to take pictures and tag me on Instagram @amateurgourmet. And if you have ideas for future episodes/guests, shoot me an e-mail at amateurgourmet@gmail.com. Noah Galuten's Pasta with Mushroom Rosemary Tomato Saucefrom The Don't Panic Pantry Cookbook1/2 ounce dried mushroomsSalt1 tablespoon plus 1 teaspoon olive oil1 medium onion, diced (I prefer red onion in this dish)2 garlic cloves, choppedPinch of crushed red pepper3 sprigs fresh rosemary1/2 cup dry white wine1 (28-ounce) can whole peeled tomatoes, crushed by handFreshly ground black pepper1 pound dried pastaFreshly grated Parmesan, pecorino, or a similar sharp, aged cheeseExtra-virgin olive oilPlace the dried mushrooms in a small bowl and add 1/2 cup warm water. Allow the mushrooms to soak until fully softened, about 30 minutes. Reserving the soaking water, scoop out the mushrooms, transfer them to a cutting board, and finely chop them.Bring a large pot of water to a boil for the pasta. Generously salt the water.In a large skillet or Dutch oven, heat the oil over medium heat. Add the onion, garlic, and a pinch of salt. Sauté, stirring occasionally until the alliums are just wilted, about 2 minutes. Increase the heat to medium-high, add the chopped mushrooms, and sauté, stirring occasionally, until the onions are browning a bit at the edges, 5 to 7 minutes.Add the crushed red pepper and rosemary sprigs, stir, and toast for 30 seconds. Add the white wine and reserved mushroom soaking liquid (leaving behind any sediment at the bottom of the bowl) and scrape the bottom of the pan with a wooden spoon to deglaze any browned bits. Allow to simmer until the liquid is mostly evaporated.Add the tomatoes, season with salt and pepper, and stir. Once it is bubbling, reduce the heat to a simmer and continue simmering, covered, for about 10 minutes.Cook the pasta: Meanwhile, add the pasta to the boiling water and cook to about 1 minute shy of the package directions.Reserving 1 cup or so of pasta water, drain the pasta and transfer it to the pan with the sauce. Increase the heat to a steady simmer and stir constantly, adding a splash of pasta water as needed to get a sauce that fully coats the pasta without being soupy or overly dry, 1 to 2 minutes. Taste for seasoning and adjust.Serve immediately in bowls, topped with cheese and a drizzle of olive oil. Hosted on Acast. See acast.com/privacy for more information.

Make homemade tomato sauce with me! https://thegardeningcook.com/home-made-marinara-sauce/ --- Support this podcast: https://anchor.fm/jaye-wilde/support

This episode of Big Blend Radio's "Eat, Drink & Be Merry" Show features Ruth Milstein, author of the Gourmand award-winning book "Cooking with Love: Ventures Into The New Israeli Cuisine." Ruth shares cooking tips and how to make her recipe for Chicken Meatballs in a tomato sauce. It's perfect for families and holiday get-togethers. See her recipe here: https://blendradioandtv.com/listing/chicken-meatballs-in-tomato-sauce/ For Ruth's book and more recipes see https://www.ruthmilstein.com/ 

We review the celebrity book "Tomatoes for Neela" by Padma LakshmiSupport the show

Do you use a secret ingredient in one of your meals to make it taste fantastic or to add nutrients? In today's episode I talk about one of my secret ingredients for my homemade tomato sauce. It is the one, the only...drumroll please....THE CARROT! I use carrots for 3 reasons: to reduce the acidity of the tomatoes to add a natural sweetness instead of using sugar to sneakily add extra veggies to my kids dietary repertoire Growing up with an Italian mother, purchasing jarred sauce was a BIG SIN in my family (LOL) so I have never done that. I have always made my own. If you would like my recipe, click here to see the video or if you don't like videos, I have posted it below. INGREDIENTS: Three 28oz cans Italian plum tomatoes Garlic, chopped (never let anyone tell you how much garlic to use...even me!) Two or three Tablespoons olive oil One small carrot, grated on a plane grater (not shredded, minced, chopped, sliced or diced. GRATED, I mean it!) Fresh basil, chopped, or about 2 teaspoons dried herbs of your choice Salt and pepper to taste METHOD: In a large pan on medium heat, saute garlic in olive oil just until fragrant (about 30 seconds) Pour in tomatoes with juice Add in grated carrot Add dried herbs if using (if using fresh basil, wait until the end) Stir and mash up tomatoes with masher or back of a fork (alternatively you can run them through the blender BEFORE cooking) Cover pot and bring to boil Bring heat to low, take the cover half off of the pot and let simmer about 30-40 minutes until the sauce thickens to your preference. Add fresh basil and serve Makes a healthy amount of sauce, but if it's too much, freeze it. Keeps in the freezer for 6 months. When ready, either thaw or pop it frozen in a covered pot on low heat. Stir occasionally and serve when hot. --- Support this podcast: https://podcasters.spotify.com/pod/show/downstairsfordinner/support

A serial killer is on the loose but who are they and why do they keep taking toes!?!? --- Send in a voice message: https://anchor.fm/ssck/message Support this podcast: https://anchor.fm/ssck/support

What's an age-old tradition used to enhance and flavor food? The condiment. Across the world condiments are added into and on top of dishes as a purveyor of a specific flavor. In the United States, ketchup and mustard are refrigerator essentials, while many Koreans have an entire fridge to ferment kimchi. While condiments are characteristically a side dish to the main show, this week we're putting them in the spotlight. From hot sauce to pasta sauce, learn about the importance and variety of classic flavor enhancers. Plus, hear more about a climate-change induced condiment shortage and the craze of a cult classic sauce brought to life. Further Reading:Follow Claire's daily condiment adventures on Tiktok.Read Lindsey's work from Paris here.Check out the many dijon mustards Eric creates with Brassica Mustard.  Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

eferenced in this episode Simply Genius CookbookHeidi Swanson's Genius 5-Minute Tomato SauceHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Referenced in this episode Pre-Order Simply Genius CookbookHeidi Swanson's Genius 5-Minute Tomato SauceHave a genius recipe you'd like to share? Tell me all about it at genius@food52.com.Theme Music by The Cabinetmaker on Blue Dot Sessions

Chris and Jeremy have found some things to recommend to you!1) Small Recommends:Stray (2:08)Devil in a Blue Dress (5:15)Tomato Sauce recipe (8:58)Nope (13:56) 2) The Big Recommend: Blow Out (21:28)3) Surprise Double Feature: ????????  (41:42) 4) Questions from You! (48:26)If you'd like to join the LIVE conversation each week, become a member of the SinClub at Patreon.com/cinemasins!Thanks to lorangeproductions.com for the theme song!Advertising Inquiries: https://redcircle.com/brands

Ladies and Gentlemen, On Todays Don't Drop The Soap, Our Special Guest Isiaas Is Back In The Building With His Ten Toes Down!! Do You Have a Foot Fetish? Do You Suck Your Wifes Toes When She's Drunk? You Mother Loves It When I Dip Her Toes In Butter And Rub It All Over My Body. Toes Toes Toes! Follow The Podcast And Hit That Beautiful Ring --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Intern Boring and Intern 420 try to get Jared and Katie a world record! Do they finally achieve it? See omnystudio.com/listener for privacy information.

Before McDonald's or KFC, there was the Horn and Hardart Automat—a cafeteria-style restaurant where you could buy everything from creamed spinach to lemon meringue. This week, filmmaker Lisa Hurwitz tells us the story of the rise and fall of the Automat—with a little help from Mel Brooks. Plus, Emiko Davies takes us to Venice's favorite wine bars; we whip up Greek Meatballs with Tomato Sauce; and Dan Pashman makes the case for a better vegetable sandwich.Get the recipe for Greek Meatballs with Tomato Sauce. We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

episode here come get yalls slop now See acast.com/privacy for privacy and opt-out information.