Podcasts about Two Fat Ladies

I'm on a break so to fill the gap here are some of my favourite recipes from the podcast's vaults.Today Neil talks with Paula McIntyre about Hogmanay and her BBC TV show, the excellent Hamely Kitchen. Paula is an Ulster-Scots chef who lives on the north coast of Northern Ireland and she specialises in combining those two cuisines, reviving traditional recipes and shouting about good producers. Paula has a Hamely Kitchen Hogmanay special out on 30th December, 7.30pm on BBC1 Northern Ireland. Paula and Neil talked about Hogmanay traditions, like first footings and gifting shortbread, cockie-leekie soup, clootie dumplings and boiled/steamed puddings in general, TV show Two Fat Ladies and dulse – and much more.Hamely Kitchen's BBC webpage: https://www.bbc.co.uk/programmes/m000zmyh Find Paula on social media: Twitter @paula_mcintyre; Instagram @paulacooksThings mentioned in today's episode:Kilchoman distillery: https://www.kilchomandistillery.com/ Ursa Minor bakery: https://www.ursaminorbakehouse.com/ Abernethy Butter: https://abernethybutter.com/ Two Fat Ladies BBC TV programme on YouTube: https://www.youtube.com/watch?v=nu9yUU0fTAk Neil's blog post on the classic Scottish Hogmanay treat the black bun: https://britishfoodhistory.com/2022/12/27/black-bun-scotch-bun-part-1-history/

Swanner and Judd talk about: Survivor; Queer Eye; Holiday Baking Contest; Nutcrackers; White Christmas; Two Fat Ladies; Sonny & Cher (1976); No Good Deed; and more! Left Click To Listen, Right Click Here To Download

"Someone" on the show almost beached a boat on Thanksgiving; Black Friday hauls: from the couch and in the stores!  Boobs on tubes: what are you watching? On holiday break, Stormer watched The Penguin, Bradley watched vintage episodes of Two Fat Ladies, and Dawn watched House of the Dragon; The Five second rule game: National Mutt Day! Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

"Someone" on the show almost beached a boat on Thanksgiving; Black Friday hauls: from the couch and in the stores!  Boobs on tubes: what are you watching? On holiday break, Stormer watched The Penguin, Bradley watched vintage episodes of Two Fat Ladies, and Dawn watched House of the Dragon; The Five second rule game: National Mutt Day! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Mike Mantione and Dan Horowitz have been friends since their days at State University of New York (SUNY) in Binghamton NY. They created a band called "The Reasonable Men." "The Reasonable Men" went on to some local infamy as the party-rock band responsible for songs like “What The Fuck's Wrong With My Brain?”, “Two Fat Ladies”, and “What I Imagined is a Movie by Me.” After an unforeseen life changing event for Mike Mantione, the band took a hiatus. When Dan Franz, another member of the band followed his brother to Athens Georgia, Mike and Dan ended up following since Franz had taken all of the bands equipment with them and secured a very affordable apartment! . Franz left the band the name changed to Five Eight. Mike Palmatier eventually left after a serious accident, Patrick Ferguson a local drummer, joined the band. Many hard days and albums followed until they began to get noticed for great music and stage antics, They are still a huge part of the music scene in Athens. Currently a documentary is being made about the band that should be out in the near future. If you've never seen a Five Eight show, it is a musical experience not to be forgotten. Mike Mantione, along with Dave Domizi on bass and vocals, Geoff Melkonian on keyboards and vocals, and Christian Lopez on guitars and mandolin and R.E.M. drummer Bill Berry, is now a part of a new group called the "Bad Ends." Marlene had a crazy conversation with Mike and Dan and really couldn't get much in between! Don't miss Mike and Dan singing 4th of July off of their up and coming Album. Show AthCastMusic with Marlene Sokol StewartFrequency Weekly on ThursdaysLength 58:03Rating ExplicitEngineer Kayla Dover Recorded at Tweed Recording Audio Production SchoolMIKE MANTIONE FB https://www.facebook.com/search/top?q=mike%20mantione&__stsd__=eyJwcmltYXJ5Ijp7InR5cGUiOiJUWVBFQUhFQURfUEVPUExFX0VOVElUSUVTIn19INSTAGRAM MIKEMANTIONE FIVE EIGHT FB https://www.facebook.com/search/top?q=five%20eightTHE BAD ENDS https://www.facebook.com/search/top?q=the%20bad%20endsINSTAGRAM BADENDSROCKDAN HOROWITZ FB https://www.facebook.com/dan.horowitz.96KLEZMER LOCAL 42 FB https://www.facebook.com/search/top?q=klezmer%20local%2042

Today Neil talks with Paula McIntyre about Hogmanay and her BBC TV show, the excellent Hamely Kitchen. Paula is an Ulster-Scots chef who lives on the north coast of Northern Ireland and she specialises in combining those two cuisines, reviving traditional recipes and shouting about good producers. Paula has a Hamely Kitchen Hogmanay special out on 30th December, 7.30pm on BBC1 Northern Ireland. Paula and Neil talked about Hogmanay traditions, like first footings and gifting shortbread, cockie-leekie soup, clootie dumplings and boiled/steamed puddings in general, TV show Two Fat Ladies and dulse – and much more.Hamely Kitchen's BBC webpage: https://www.bbc.co.uk/programmes/m000zmyh Find Paula on social media: Twitter @paula_mcintyre; Instagram @paulacooksThings mentioned in today's episode:Kilchoman distillery: https://www.kilchomandistillery.com/ Ursa Minor bakery: https://www.ursaminorbakehouse.com/ Abernethy Butter: https://abernethybutter.com/ Two Fat Ladies BBC TV programme on YouTube: https://www.youtube.com/watch?v=nu9yUU0fTAk Neil's blog post on the classic Scottish Hogmanay treat the black bun: https://britishfoodhistory.com/2022/12/27/black-bun-scotch-bun-part-1-history/ Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 If you want to buy a signed copy directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if outside!). Contact him via email or social media if you fancy it (see below).Also, don't forget there will be another postbag episode at the end of the season. If you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email Neil at neil@britishfoodhistory.com, or find me on twitter @neilbuttery, or Instagram dr_neil_buttery my DMs are open. You can now find me at Mastodon too: @neilbuttery@mastodon.gastrokon.com. Join the new British Food: a History Facebook discussion page: https://www.facebook.com/groups/1474543579696033 If you like my blog posts and podcast episodes, please consider a monthly subscription or buying me a virtual coffee or a pint? Go to https://britishfoodhistory.com/support-the-blog-podcast/ for more details.This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

The Naughty List of Celebrities 2022!; Boobs on tubes: Our Youtube spiral this week is: Two Fat Ladies; A british cooking show from the 1990's. Game show roulette: Its a co-op day where Bradley and Dawn team up for one common goal!

Hi there, today we're excited to release the second episode in our 2022 Baking Month. Today's guest is Brian Levy, whose sugar-free baking book, Good & Sweet, is out now. For all of December, we'll be celebrating some of the year's best baking books with a handful of author interviews, dozens of featured recipes, excerpts, and more. Read on!* Do you love Salt + Spine? We'd love if you shared this email with a friend who might want to #TalkCookbooks with us, too:Episode 148: Brian LevyNext in our Baking Month series, Brian Levy joins us to #TalkCookbooks!Brian's interest in cooking and gastronomy began in high school when he went on a month-long trip to France. He discovered Gourmet magazine and started watching Martha Stewart, The Two Fat Ladies, and more food TV. Before he began his career in pastry, Brian studied journalism and was determined to work for Gourmet. To build up his resume, he thought some experience in the kitchen might help—so he went back to France where he interned in a bistro outside of Paris. Eventually, he made his way to New York where he interned at Michelin-starred Babbo before later studying architecture at Yale. Brian's first cookbook, Good and Sweet: A New Way to Bake with Naturally Sweet Ingredients, has been called a “game-changing collection of desserts” by celebrated author and baker Alice Medrich. In the book, Brian eschews processed sugar and common substitutes like maple syrup, opting instead to let pure fruits and other whole ingredients naturally sweeten and enliven his recipes.Bonus Content + Recipes This WeekThis week, paid subscribers will receive three featured recipes from Good & Sweet: Rosemary-Lemon Shortbread, a Pistachio-Studded Peach Galette, and the Perfect Currant Scone. Find the recipes here:* Rosemary-Lemon Shortbread* Pistachio-Studded Peach Galette* Perfect Currant SconeMore Salt + Spine Baking Month!ICYMI, yesterday we featured recipes from Chetna's Easy Baking: Simple Cakes with a Twist of Spice by Chetna Makan:* Spicy Coriander Chicken Bake* Banoffee Chocolate PavlovaAnd stay tuned to our Substack this week for exclusive recipes from Benjamina Ebuehi's The New Way to Cake and a featured conversation with Erin Jeanne McDowell.Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a free or paid subscriber. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Listener feedback, facebook marketplace pick ups, tender help and they even discuss Joe Exotic. Single parents, sole parents and co-parents.Want to contact us? https://www.thesinglelifeofus.com/Our amazing producer is Fahey Youngerhttps://youngerhill.com/Find out more about Nelly here;https://www.nellythomas.com/Kate does not have her own website, she just isn't cool enough.Like, follow, rate and review. If you can't get enough Nelly & Kate and want to support the podcast, please subscribe here! Thanks, Molls xxx https://plus.acast.com/s/the-single-life-of-us. Hosted on Acast. See acast.com/privacy for more information.

TIme to push it down and lean back - it's a one-day sprint from here to there with Hostus Maximus Justin Fort. From rating the troopers in Illinois against the meter maids in the San Diego sector (so much copulence) and talking your way out of tickets, to good behavior in the car and road-trip expectations, we've got your pricey gas right here. Just don't ask for a Chevy Equinox - those big gals tried to drive it into the ditch on the 80 (so much better than the 88). There's more: the difference between dashboard data and dial-up distractions (it's all bad), where have all the audio jacks gone (?), and being saved by the rear-view (got to live in your mirrors when you're piling on the MPHs).

TIme to push it down and lean back - it's a one-day sprint from here to there with Hostus Maximus Justin Fort. From rating the troopers in Illinois against the meter maids in the San Diego sector (so much copulence) and talking your way out of tickets, to good behavior in the car and road-trip expectations, we've got your pricey gas right here. Just don't ask for a Chevy Equinox - those big gals tried to drive it into the ditch on the 80 (so much better than the 88). There's more: the difference between dashboard data and dial-up distractions (it's all bad), where have all the audio jacks gone (?), and being saved by the rear-view (got to live in your mirrors when you're piling on the MPHs).

Erica Gruen is simply one of the best food branding authorities in New York City. She’s also a phenomenal storyteller, thinker, and most compelling of all: mastermind of one of the most popular channels ever as 'TV for everyone who loves to eat: Food Network. Taking over in June 1996 when the network had no ratings and no distribution, she staged a complete brand and programming turnaround and created a blockbuster in only two years - introducing the smash hits Emeril Live!, The Two Fat Ladies, and The Iron Chef. Tune in now to hear Erica’s inspiring story of how she became one of the most innovative leaders in television, advertising, and new media technologies. Shownotes:[2:00] Growing up with Science/Academic Parents: “Hot House of Intellectualism”[10:09] Learning the Professions of the Arts[12:05] Working at the University of Tennessee as a Concert Promoter[19:21] Getting into Cable Network Television: Bravo[22:00] Succeeding in Cable Television[27:00] Food Network at its Inception[35:00] Concluding Thoughts Scott’s Socials:Medium: https://medium.com/@thewiserYoutube: https://www.youtube.com/channel/UCpvGlN5DqsOo7x6ZKj3YRWw/featuredFacebook: https://www.facebook.com/scottharrisnyc/LinkedIn:https://www.linkedin.com/in/harrisresidential/Website: https://scottharris.net/Instagram: https://www.instagram.com/scottieharris/Twitter: https://twitter.com/HarrisResiTeam --

The tops are popped on the Reload Rub and the cook off has begun. This stuff is phenomenal. We need to get this in the UK on a regular basis. It hurt us all but we took a look at how our bet is playing out as the Lions, Steelers and Bears all faltered in week 3. Why is Halloween so popular? We're seeing people talking about it already on social media and we don't understand the fuss. There's an update on our Guinness world record attempts (plural!!) and much much more so go grab yourself a cold one and, kick back and enjoy! The opening music is "London Bayou" by Oscar Albis Rodriguez and the closing music is "BDS" by Lewis Pickford. This episode is also available on YouTube https://youtu.be/MoFC0N8tQeY tallboyradio.com

Whose story has the most stabbing? Who was the Margrave of Baden-Baden? Who were the Two Fat Ladies? Jake Yapp & Natt Tapley find out in today's Date Fight!

The lads discuss Kendy's comedy course, movies, dentists and some upcoming legal proceedings.

Two Fat Ladies has no relevance to this podcast. The lads are joined by ex Leeds United Academy Player David BrownGet 50% off an annual The Athletic subscription: http://theathletic.co.uk/talkingshutt (http://theathletic.co.uk/talkingshutt?fbclid=IwAR2cIhd0EKoUpbSY3Gav91Af1igUwJ-lHWXFq2gCk1BIVodU79YQcDkxImU)Phil Hay Show:http://listen.theathletic.com/philhay?sid=p-p-l-talkingshutt

S2E7: Let’s talk breakfast! We get super nerdy and dive into the history of breakfast in Western culture, inspired by one of the BBC’s ‘Two Fat Ladies’, Clarissa Dickson Clark(who… The post S02E07 appeared first on Scapi Magazine.

“Apart from capitalism itself, is there any cultural and economic manifestation in the world today as ubiquitous, powerful and globalized as football?” John Foot assesses two new studies of the game; just over ten years ago, Elizabeth Strout introduced readers to a frustrated maths teacher called Olive Kitteridge. The novelist speaks to Roz Dineen about bringing Olive back onto the scene; the famously over-the-top cookery show ‘Two Fat Ladies’ last graced our television screens twenty years ago. Anna Girling celebrates the legacy of this unlikely union ‘The Age of Football: The global game in the twenty-first century’ by David Goldblatt‘Ultra: The underworld of Italian football’ by Tobias Jones‘Olive, Again’ by Elizabeth Strout See acast.com/privacy for privacy and opt-out information.

The City of London Distillery open in 2012 and was the first gin distillery in the ENGLISH CAPITAL IN OVER 200 YEARs. Through their gins they have not only explored a variety of gin styles but also the history of gin-making in the city itself. Starting with a pair of 200L copper stills named Clarissa and Jennifer (after ‘The Two Fat Ladies’ of the BBC food show), the distillery has gone on to win awards and show the variety of expressions that micro-distilling can produce. We talk to Joe Brayford the brand ambassador for City of London about the logistics of running a distillery in the centre of such a busy city, we talk about range but in particular their Six Bells expression and of course what cocktails you can make with it.

Who are the new voices pushing for change in the food system? Sheila Dillon hears from Alice Thompson of Social Bite, a charity that distributes over 100,000 hot drinks and meals to Scotland’s most vulnerable people every year from its sandwich shops and every Monday afternoon they invite people experiencing homelessness to their restaurant Vesta for a free sit-down two-course meal. Sheila also meets Ben Adler who was the husband of TV producer Pat Llewellyn who made stars of the Two Fat Ladies and Gordon Ramsay and launched Jamie Oliver's TV career. Pat died of metastatic breast cancer in October 2017 and we hear from Jamie Oliver about his memories of Pat and what made her so good at nurturing new talent. To honour the impact Pat had on the food industry the Food and Farming Awards is launching a Pat Llewellyn New Talent Award. It will see Ben and his co-judge Barney Desmazery, Senior Food Editor at BBC Good Food, on the search for fresh voices in the food system who could be campaigners, innovative cooks and people taking a different approach to a food or drinks business. To understand more about the types of people they might be looking for they met one of the strongest but lesser-known voices in the food system today. At Where The Light Gets In restaurant in Stockport they met founder Sam Buckley who is taking a new approach to every facet of running a restaurant with unflinching principles when it comes to responsibility for his staff and for the environment. We also hear from last year's Food and Farming Awards winner Kimberley Bell and our Future Food Award judges entrepreneur William Kendall and the Oxford Cultural Collective's Don Sloan meet Safia Qureshi who is building an alternative to disposable cups with her business CupClub. Producer: Tom Bonnett

We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.… Links and Show Notes Julia Child (PBS) (http://www.pbs.org/food/julia-child/) The French Chef With Julia Child, Amazon Prime Video (https://amzn.to/2K35fvC) Martha Stewart (https://www.marthastewart.com/) Martha and Snoop’s Potluck Dinner Party (http://www.vh1.com/shows/martha-snoops-potluck-dinner-party) The Frugal Gourmet (https://en.wikipedia.org/wiki/Jeff_Smith_%28chef%29) Yan Can Cook (https://yancancook.com/home/) I’ll Have What Phil’s Having (PBS) (http://www.pbs.org/wgbh/what-phils-having/) Amazon Prime Video (https://amzn.to/2SbSy4L) iTunes (https://geo.itunes.apple.com/us/tv-season/ill-have-what-phils-having/id1038130297?mt=4&at=1010lKVW&ct=lw003) Somebody Feed Phil (Netflix) (https://www.netflix.com/title/80146601) Chopped (https://www.foodnetwork.com/shows/chopped) Amazon Prime Video (https://amzn.to/2Q8gchx) iTunes (https://geo.itunes.apple.com/us/tv-season/chopped-season-1/id833811291?mt=4&at=1010lKVW&ct=lw00) Iron Chef (Japan) (https://en.wikipedia.org/wiki/Iron_Chef) Iron Chef (America) (https://www.foodnetwork.com/shows/iron-chef-america) Amazon Prime Video (https://amzn.to/2R40s2U) The Great British Bake Off (https://thegreatbritishbakeoff.co.uk) Amazon Prime Video (https://amzn.to/2CqqRjn) iTunes (https://geo.itunes.apple.com/us/tv-season/the-great-british-baking-show-season-1/id1131276110?mt=4&at=1010lKVW&ct=lw003) The Big Family Cooking Showdown (https://www.bbc.co.uk/programmes/p05909nd) Netflix (https://www.netflix.com/title/80186090) Neff Slide & Hide® Oven (https://www.neff-home.com/uk/discover/slideandhide) Emeril Lagasse (https://emerils.com) Rachel Ray (https://www.rachaelray.com) Semi Home Made with Sandra Lee (https://www.foodnetwork.com/shows/semi-homemade-cooking-with-sandra-lee) America’s Test Kitchen (https://www.americastestkitchen.com) Amazon Prime Video (https://amzn.to/2S6Ly97) iTunes (https://geo.itunes.apple.com/us/tv-season/americas-test-kitchen-season-18/id1365794596?mt=4&at=1010lKVW&ct=lw003) Cook’s Illustrated (https://www.cooksillustrated.com) Cook’s Country (https://www.cookscountry.com) Amazon Prime Video (https://amzn.to/2Sb1nvN) iTunes (https://geo.itunes.apple.com/us/tv-season/cooks-country-season-11/id1426096208?mt=4&at=1010lKVW&ct=lw003) Good Eats (https://www.foodnetwork.com/shows/good-eats) Amazon Prime Video (https://amzn.to/2UXqHHp) iTunes (https://geo.itunes.apple.com/us/tv-season/good-eats-season-1/id797683014?mt=4&at=1010lKVW&ct=lw003) Two Fat Ladies (https://www.foodnetwork.com/shows/two-fat-ladies) MasterChef Junior (https://www.fox.com/masterchef-junior/) Amazon Prime Video (https://amzn.to/2RaDcjQ) iTunes (https://geo.itunes.apple.com/us/tv-season/masterchef-junior-season-6/id1347244493?mt=4&at=1010lKVW&ct=lw003) Ina Gardner, Barefoot Contessa (https://barefootcontessa.com) Anthony Bourdain Parts Unknown (https://explorepartsunknown.com) Amazon Prime Video (https://amzn.to/2EE07y1) iTunes (https://geo.itunes.apple.com/us/tv-season/anthony-bourdain-parts-unknown-season-1/id692794059?mt=4&at=1010lKVW&ct=lw003) No Reservations (https://www.travelchannel.com/shows/anthony-bourdain) Amazon Prime Video (https://amzn.to/2S9MWbh) iTunes (https://geo.itunes.apple.com/us/tv-season/anthony-bourdain-no-reservations-vol-1/id278268017?mt=4&at=1010lKVW&ct=lw003) A Cook’s Tour (https://www.cookingchanneltv.com/shows/a-cooks-tour) A Cook’s Tour Book (https://amzn.to/2PSFzqD) Amazon Prime Video (https://amzn.to/2BuCzrm) Kitchen Confidential (Book) (https://amzn.to/2DAkVG8) A Chef’s Table (Netflix) (https://www.netflix.com/title/80007945) Ugly Delicious (Netflix) (https://www.netflix.com/title/80170368) Jiro Dreams of Sushi (Blu-Ray) (https://amzn.to/2UZMSNg) Amazon Prime Video (https://amzn.to/2LqY29i) iTunes (https://geo.itunes.apple.com/us/movie/jiro-dreams-of-sushi/id542088376?mt=6&at=1010lKVW&ct=lw003) Ratatouille (Blu-Ray) (https://amzn.to/2Sc1uaj) Amazon Prime Video (https://amzn.to/2BtLXf0) iTunes (https://geo.itunes.apple.com/us/movie/ratatouille/id265250067?mt=6&at=1010lKVW&ct=lw003) Super Size Me (Blu-Ray) (https://amzn.to/2RaBPlc) Amazon Prime Video (https://amzn.to/2Sbkdml) iTunes (https://geo.itunes.apple.com/us/movie/super-size-me/id1051587810?mt=6&at=1010lKVW&ct=lw003) The Founder (Blu-Ray) (https://amzn.to/2QHvGgZ) Amazon Prime Video (https://www.amazon.com/Founder-Michael-Keaton/dp/B01MY7FWXU) iTunes (https://geo.itunes.apple.com/us/movie/the-founder/id1194429339?mt=6&at=1010lKVW&ct=lw003) Like Water for Chocolate (Blu-Ray) (https://amzn.to/2UWx9ym) Amazon (https://amzn.to/2FhqACE) iTunes (https://geo.itunes.apple.com/us/movie/like-water-for-chocolate/id432519916?mt=6&at=1010lKVW&ct=lw003) Chocolat (Blu-Ray) (https://amzn.to/2RbHPtG) Amazon Prime Video (https://amzn.to/2K13i2s) iTunes (https://geo.itunes.apple.com/us/movie/chocolat/id432470218?mt=6&at=1010lKVW&ct=lw003) Eat, Drink, Man, Woman (Blu-Ray) (https://amzn.to/2V0FAZl) Amazon Prime Video (https://amzn.to/2Fl5hQA) iTunes (https://geo.itunes.apple.com/us/movie/eat-drink-man-woman/id410106353?mt=6&at=1010lKVW&ct=lw003) Tortilla Soup (Amazon Prime Video) (https://amzn.to/2Fhr8II) iTunes (https://geo.itunes.apple.com/us/movie/tortilla-soup/id1044821940?mt=6&at=1010lKVW&ct=lw003) The Search for General Tso (Amazon Prime Video (https://amzn.to/2TaUACW) iTunes (https://geo.itunes.apple.com/us/movie/the-search-for-general-tso/id948189955?mt=6&at=1010lKVW&ct=lw003) Ken Burns’ Prohibition (PBS) (http://www.pbs.org/kenburns/prohibition/) Amazon Prime Video (https://amzn.to/2R7jyoF) iTunes (https://geo.itunes.apple.com/us/tv-season/prohibition-a-film-by-ken-burns-and-lynn-novick/id464144773?mt=4&at=1010lKVW&ct=lw003) Blu-Ray (https://amzn.to/2JZVUEL) Justin Wilson (http://www.justinwilson.com), “I guarantee! (https://www.youtube.com/watch?v=87-WlhWwLBo)” Justin Wilson’s Easy Cookin’ (https://www.youtube.com/results?search_query=justin+wilson+easy+cookin) Cookin’ Cajun (https://www.youtube.com/results?search_query=justin+wilson+cookin+cajun) Justin Wilson’s Louisiana Cookin’ (https://www.youtube.com/results?search_query=justin+wilson+Louisiana+Cookin) The Best Thing I Ever Ate (https://www.foodnetwork.com/shows/the-best-thing-i-ever-ate) (anti-pick!) Amazon Prime Video (https://amzn.to/2FkynzG) iTunes (https://geo.itunes.apple.com/us/tv-season/the-best-thing-i-ever-ate-season-8/id1308310878?mt=4&at=1010lKVW&ct=lw003) Hell’s Kitchen with Gordon Ramsay (https://www.fox.com/hells-kitchen/) (anti-pick!) Amazon Prime Video (https://amzn.to/2DlVwim) iTunes (https://geo.itunes.apple.com/us/tv-season/hells-kitchen-season-18/id1421397431?mt=4&at=1010lKVW&ct=lw003) Nailed It! (Netflix) (https://www.netflix.com/watch/80179138) (anti-pick!) The Birth of Saké (http://www.birthofsake.com) Amazon Prime Video (https://amzn.to/2RQhT3D) iTunes (https://geo.itunes.apple.com/us/movie/the-birth-of-saké/id1089311959?mt=6&at=1010lKVW&ct=lw003) Netflix (https://www.netflix.com/watch/80050064) Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2LwIAZg), iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

This week we say goodbye to 2018 with an ep full of recommendations! Here's a bunch of stuff we like in no particular order. Helpful Links ------------------ -Against Theory https://pdfs.semanticscholar.org/bc01/f683dd50ec4f99f0358f2d7cef8a9701b6ce.pdf -Cunk on Britain https://www.youtube.com/watch?v=MUM89s4N2BQ&list=PLtn0bqSPV-EDUlKldlC5j2YhAI1LF8pTG -Wohe Lit http://wohelit.com -Unraveled Podast https://www.unravelpodcast.com -Midwest Socialist: What it means to be a marxist http://www.midwestsocialist.com/2018/11/29/what-it-means-to-be-a-marxist/ -Donald Trump, Brett Kavanaugh, and the Rule of Pampered Princelings https://theintercept.com/2018/10/10/donald-trump-inherited-wealth/ -Bee and Puppycat https://www.youtube.com/watch?v=KNs9shgQ2rI -Everything is Alive, https://www.everythingisalive.com -Within the Wires http://www.nightvalepresents.com/withinthewires/ -Two Fat Ladies on youtube https://www.youtube.com/watch?v=nu9yUU0fTAk -BA brown butter chocolate chip toffee cookies https://www.bonappetit.com/recipe/brown-butter-and-toffee-chocolate-chip-cookies

This week finds our heroes at a bit of a loss. Having had a few busy weeks with plenty to talk about in the podcast, this week there's still a bunch of stuff ticking over in the background, but sales leads and direct debit payment systems are a fairly dry subject. Undaunted, our heroes dive head first into the latest membership update, and reveal a brilliant/awful/embarrasing* idea for the upcoming Big Bang 2! They also get talking about the latest Bloodstock announcement, which leads on to an ACTUAL conversation about music! On this podcast?! Good Lord! Along the way they cover tree-shredding, alloy wheels, the worst gig ever, and pose the question "Why do bats hate Moose's box?"   *delete as applicable

We think it's episode 79, but we're not sure, and Pete is still sunburnt. It's his own fault. It's sent him a bit mad, and one minute we're discussing new show ideas, and the next we're talking about bringing a different animal into the studio every week. Heady stuff.On today's show we solve the great Cadbury's discontinued chocolate bar riddle, find out about eggs that haven't had a shell formed around them, waste pipes, Two Fat Ladies, and a horrible shit who almost blew up his entire school. It wasn't big, but it was actually quite clever in a way.Participate: hello@lukeandpeteshow.com***Please take the time to rate and review us on iTunes or wherever you get your pods. It means a great deal to the show and will make it easier for other potential listeners to find us. Thanks!*** See acast.com/privacy for privacy and opt-out information.

Just Cook It!145 Built-To-Be-Easy Recipes That Are Totally DeliciousBy Justin Chapple Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Justin: My name is Justin Chapple, and my new cookbook is called, Just Cook It!Suzy Chase: You graduated from the French Culinary Institute, then you went on to become the Deputy Test Kitchen Editor at Food and Wine Magazine, in addition to being the host of Mad Genius Tips, your James Beard nominated video series. What does a Deputy Test Kitchen Editor do? That sounds so official.Justin: Believe it or not, it's actually a little more official because I was recently promoted to Culinary Director of Food and Wine.Suzy Chase: Oh, well look at that.Justin: Basically what it means is, I get to cook, and I get to eat all the time, but most importantly I get to develop recipes and food content for everyday people, which is really what I love about my job.Suzy Chase: Basically, the home cook, me?Justin: Yeah, exactly. Basically what I do is ... I've been at Food and Wine for over eight years, and in that time I've had various roles, but the thing that I like to say is my favorite part of my job is I basically translate difficult recipes for the home cook. I've spent so many years testing recipes from famous chefs, or even chefs that really nobody knows about yet, but who would like to run recipes in Food and Wine Magazine. Basically it's been my job for so long to look at the recipes and streamline them, maybe reduce the number of ingredients, simplify the technique so that it's something that is really approachable. Then, I basically redo the recipe, still keeping in mind the chef's vision, and just make it so much easier for the home cook.Justin: When I started writing this book, I thought to myself well, how can I do something that not only has my point of view, rather than so many of the great chefs that I work with, but that teaches people all of the things that I've learned along the way? That's what I've done in, Just Cook It.Suzy Chase: It struck me by how many different types of cuisines are in this cookbook, but it's not discombobulated. It all works together. Is this how you cook at home?Justin: Yeah, it really is how I cook at home. A lot of that is just because over the years I was cooking food from so many different people, I've learned so much about different cuisines. When I started writing down and figuring out what I wanted to put in the book, I thought, okay, well what type of cuisine should it be? Should it be American? Should it be Italian? Should it be French, which is what I'm trained in? But then I thought to myself, I should actually really put all the different types of recipes and cuisines that I cook at home, because I cook very globally. That said, none of the recipes are truly authentic. They're really inspired by a region, or a type of cuisine, or a recipe that I've had at some point. Then I've reinvented it with my own perspective. I think it worked out well.Suzy Chase: I do too. I live for nostalgia, just like you. I'm dying to hear about Grandma Barbara.Justin: Oh, Grandma Barbara, she was my savior, really. She's really the first person who introduced me to home cooking. Part of how she did that was she plopped me down on sofa next to her. She'd say, we're going to watch these shows. We'd watch Yan Can Cook, and we'd watch The Two Fat Ladies, Jacques Pepin, Julia Child. This was before food television was really what it is today. This is back when most of the time when you watched cooking shows, it was on PBS. I love it. I fell in love with it. I remember as a kid I used to say, I want to be a chef. Or at that time, I probably said cook. She encouraged me. She would teach me, started out simple, she would show me how to make tuna salad. One of the most advanced things that she taught me as a kid was how to poach eggs. Of course, I think my poached eggs have come very long way now, compared to the watery mess they were when I was a kid.Justin: She just taught me so much. What I think is so amazing when I look back is, how much she taught me that she doesn't realize, because we didn't grow up with a lot of money, and we didn't have a lot of resources. We didn't have a lot of fancy kitchen equipment. Still, every day she made incredible meals that were so inspiring. Throughout the book, I've taken some of the things that I learned from her and I've made them a little more modern, maybe changed a few ingredients here and there, but really tried to achieve what I remember having as a kid.Justin: A couple of examples are that are my bacon and egg ramen, because growing up she used to take little packaged ramen noodles and she'd put them in the microwave with an egg, some scallions, and maybe a little chicken broth. It ended up becoming something that was totally different than what you think of when you think of packaged ramen. I tried to recreate that in my book. I think I did pretty well. I think she'd be happy with it.Suzy Chase: In the cookbook you wrote, don't tell anyone, but I might have been a little bit dorky as a kid. Not that I've changed much. I was freckly and quirky with all sorts of big bizarre dreams. I would read cookbooks and food magazines, watch Two Fat Ladies, and Yan Can Cook, and fantasize about becoming a chef. What advice would adult chef Justin, tell young, quirky Justin?Justin: Actually, that's a really good question. I'm glad you asked, because I recently was able to speak to this high school culinary program. They had asked me to come. It was actually my high school which since I left they drew out this incredible culinary program for high school students. They asked me to come back and speak to the kids, and I did. One of the things I told them was, don't let anyone tell you that going to trade school or vocational school is a bad thing. Because when I was growing up, you were strongly encouraged to go off to a four year university. I went off to school, yet all I really wanted to do was cook. In our industry we call ourselves career changers, because I had established myself as an adult before I decided to go to culinary school. Then one day I said, you know what? I've always wanted to cook. I still want to cook. I'm going to cook. So I went to culinary school. That was almost 10 years ago.Suzy Chase: I've talked to quite a few cookbook authors who were unfulfilled by working in a professional kitchen because the personal link to the customer was missing. Talk about your connection between the food and the people you make food for.Justin: Well, that's exactly right. When I worked in restaurants, you cook all day. But I was in fine dining, and so you're really kept in the back. You're kept in the kitchen. You don't really get to see reactions. You don't get to see if people are enjoying it. You don't get to hear the feedback of whether or not they want something different. But since I've been at Food and Wine, and I've been creating recipes for the masses, for lack of a better way of describing it, especially nowadays with social media, I get so much feedback. I hear what people want. I hear the types of foods people want to eat, and the types of food people would like to prepare at home. I change what I do based on that. It's what I love about what I do now, is that I get to interact with the people who are actually cooking my food, or the people that I'm cooking for.Justin: When I developed the list of recipes that I was going to put in the book, I really considered all the things I've heard over the years, all the favorite dishes that people like to make at home, all of the types of foods that they'd like to learn more about, which is why, if you go through the pages of Just Cook It, you'll see a lot of vegetable recipes. Because more recently, people are just obsessed with vegetables. They're obsessed with side dishes. That's one of the things I really focused on when I wrote this book, was providing all the different types of vegetables. Some of them are more involved than others, but for the most part they're all super, super easy, really approachable, and they teach you to use ingredients in fun new ways.Suzy Chase: You have a must-have equipment section in the cookbook. One of your must-haves is a cast iron pan. As a New York City apartment dweller, I wish I could grill. How do you grill indoors?Justin: It's really hard, because I also live in New York City, and I have a small apartment, so it's really hard to grill indoors, but I like to use a grill pan. Rather than getting it as hot as possible, if you just reduce the temperature just a little bit, you are better off with the fear of setting off your smoke alarm.Suzy Chase: I've heard you say hacks are one thing, and shortcuts are another. What's the difference?Justin: I get asked that question a lot, because I do have the video series through Food and Wine, which is called, Mad Genius Tips. It's all about food hacks. It's all about finding really bizarre ways of creating a shortcut. Technically a hack is a shortcut, but nowadays the term hack has really become a term for shortcut when the shortcut is really outrageous. Whereas a shortcut is just a smart, often times professional way of making something easier. Throughout my book you will find a few hacks here and there, but for the most part I wanted to include just a ton of shortcuts so that people wouldn't be intimidated, so people weren't afraid to get in the kitchen, so that you can make all the things that you perhaps thought you could never make.Justin: Just for an example, I have my new school beef bourguignon, which is really inspired by a classic beef bourguignon, which if you're not aware of what it is, it's a beef stew made with red wine, probably made famous by Julia Child. In order to make it at home you'd normally dry all your meat and then you cook it in three or four batches in your big pot. Then you have to brown all your vegetables separately. Then you have to braise your meat separately. At the end you put it all together.Justin: But really, I've streamlined the process by first, rather than cooking the meat in so many different batches, I dry it all and I spread it on a baking sheet. Then I broil it so you brown it all at once. Then I put that into the pan, into the pot with the red wine, and your aromatics, and then you braise the meat that way. Then of course rather than browning all your vegetables in different skillets, I add them all in. It's definitely a shortcut, and the recipe is definitely still delicious. I really think it's reinventing how a very classic French dish can be made at home.Suzy Chase: Another shortcut that caught my eye in, Just Cook It, is preserved lemons that can be made in 10 minutes on the stove. Describe that.Justin: I haven't yet been asked about that recipe, so I'm so glad that you did because it's really a brilliant cheater version of preserved lemons. Preserved lemons are lemons that have been salted and basically cured for upwards of a month. They have an incredible, incredible, deep very floral flavor. You don't actually use the flesh of the fruit. Some people do. They like to spread it on toast, or they like to stir it into stews. But for the most part when we talk about using preserved lemon, we talk about just using the rind, because the rind gets really soft once it's been cured. It mellows out and you can actually just eat it, but it's still intense. But, it's used as a condiment, so you can put it into vinaigrette. You can put it into aioli’s. You can put it into a stew, or into a chicken braise, or something like that.Justin: You can buy them in the store. That's definitely something that you can find pretty much at most stores nowadays, but I developed this trick for doing it at home. It's a shortcut that I think is really phenomenal. When you want to use preserved lemons in a pinch, and really what you do is you scrub the lemons and cut them into wedges. Then you cook them in a saucepan with just water, and salt. What it does is it softens the rind, much like the month long curing process would, and with the amount of salt that I use ... Which I think I use three or four tablespoons in the recipe. It gives it that kind of flavor that you would get from the salt curing process.Justin: In my opinion, it's such a smart shortcut for something that could take upwards of a month. Now you can do it at home in really 10 minutes. The best part is once you make them, because they're technically salted still, they can be in the refrigerator for six months. You can do a double or triple batch. Cook them in 10 minutes. Put them into a jar or container, like a plastic container with a lid, put it in the back of the refrigerator, and they'll be there for six months. Every time you need a little, you just take it out, you chop it up, and it's ready to go.Suzy Chase: One thing I hate to do is cut up cucumber. I can never make perfectly diced cukes. Thank you for telling us to smash our cucumber. Talk about that.Justin: That is probably one of my favorite techniques in the whole entire book. Throughout the book you'll find little things like that, like little ideas that don't require more effort. They often times require less effort, but huge reward. That's what smashing the cucumbers is for me. Because what I do is I basically put the cucumbers onto a cutting board. I like to use Persian cucumbers, because I love their really, really, really crisp texture, and the fact that they have very little seeds. You can find them pretty much everywhere now. They're the perfect snackable cucumber.Justin: I basically put it flat on a work surface. I put my knife flat on top of that, with the blade facing away from me. Then I just use my palm, and I just smash them. Then I tear them into pieces. What's so great about that is because the crushed cucumber has all these nooks and crannies now, it absorbed the dressing so much better than if you just sliced them or chopped them, and it makes it more fun to eat.Suzy Chase: That is so smart. That's totally a game changer.Justin: It's 100% a game changer. The salad that goes with it, in my book, Just Cook It, is so simple. It's an Asian inspired salad with just a couple ingredients, and then some herbs which are optional. I just think it's the perfect recipe for now.Suzy Chase: The other evening I made your recipe for shumai stew on page 100, and your peel and eat shrimp on page 191. Now, that stew-Justin: Thank you.Suzy Chase: The stew was so different and delicious. How did that recipe come about?Justin: That recipe came about because I'm a little bit of an addict when it comes to buying frozen dumplings, and frozen raviolis, and stuff like that from the store, because living in New York City, I work until 06:00, and often times the only time I have people over, it'll be on a weeknight. I tend to like shortcuts like prepared raviolis and prepared pot stickers, in this case, shumai. I had bought some shumai from a corner store. Here in New York we call them bodegas. Because I was just craving some little dumplings. I think I remember the ones that I bought, they weren't that great. I ate them, but I had some leftover in the fridge, and I said to myself, how can I use theses up? So I made a stew out of them. It was such a weird, happy accident, because what I really did was just sauteed a little aromatics, like ginger and shallots and garlic, threw in some chicken broth, added the shumai, added some greens, and it became this really hardy Asian inspired dumpling stew that now I make it all the time.Suzy Chase: Oh my God. I've never seen anything like it.Justin: This too, in my opinion, is a game changer because it really shows you a new way of using something. You go to the supermarket. They always have that section of frozen pot stickers, and frozen dumplings. They even have often times the frozen udon noodles in the same area. Those ingredients, believe it or not, you don't have to use them in the traditional way. You can reinvent the way you cook at home very easily. That's what I really wanted to show in this book, was how with just a couple smart ideas, you can change the way you cook forever. That's why I like to say this shumai stew is a game changer as well, because it teaches you something simple like putting those frozen dumplings into a soup.Justin: It's something that you'll walk away from the book with and you'll do it. You might not follow the recipe next time. You might do something else. You might say, well okay, I don't have mustard greens, or I don't have shiitake mushrooms on hand, so what can I do? Maybe you take those shumai dumplings and you do an Italian inspired soup with tomato, and basil, and with your dumplings in there. Because you're using them as a condiment. You're using them as an ingredient as opposed to making them the focal point.Suzy Chase: Here's my problem with the Trader Joe's frozen shumai, is that when I steam them, they get crunchy around the edges. I've decided to never buy those again, but I used them for the shumai stew, and in the stew the shumai stays moist. It doesn't get that weird crunch on the edges.Justin: Right. That's true for a lot of frozen ingredients. Because they get a little frostbitten, and then they start to dry out. That's a really good point. Because they're in the stew, they're going to absorb all that delicious broth and just get really nice and tender and juicy.Suzy Chase: With the peel and eat shrimp, I never knew that if you cooked them in the shell, they stayed juicy and tender. The green chili butter on the shrimp was so luxurious.Justin: That green chili butter, which I sometimes I use jalapeno, other times I use the serranos. It's such a smart secret weapon. It really is, because what I do is sometimes when I make that recipe ... So, for those of you listening, basically my peel and eat shrimp has two really, really smart tips to it. The first one is to cook your shrimps in the shell, because they stay really moist and tender, and you don't overcook them. What I like to do is take little scissors and then I just cut down the back, which not only allows you to remove the vein, but it exposes the meat so that you can spread it with this chili butter. That's the first tip.Justin: The second tip in this recipe, which is a secret weapon in my opinion, is making this green chili butter. You just mash butter with chilies. Like I said, I use jalapeno, or I use serrano, some chives, some lemon zest, and then just salt and pepper. That's it. You blend it in a bowl with a fork, and then you spread it on the meat under the shell of the shrimp. Then you chill the shrimp, and then when you roast them in the oven, they get perfectly cooked and the chili butter is just the little kick that you want, because it doesn't overwhelm the shrimp. But, it makes them even more juicy and more tender.Justin: But the reason I say that green chili butter is a secret weapon is because sometimes I make a double or quadruple batch. And then I use some for the shrimp, and then save the other for anything I want. Sometimes I toss it just on boiled noodles. Sometimes I just put a little pat of it on top of the grilled steak. Sometimes I spread it on top of a grilled, or roasted piece of skinless chicken breast. It just adds this little bit of oomph that you're looking for something that's really simple at home.Suzy Chase: I used jalapenos and I was a little worried because I was feeding my 11 year old. I'm like, just eat the shrimp. I was standing back watching him. But it doesn't absorb the heat. It just had the flavor of the jalapeno.Justin: Right. That's because to make the butter, you first seed the chilies. You seed them and then you mince them, and so because you're removing the seeds and the ribs, that's where all the heat is in the chili. You're really just using the pepper itself. The pepper, sometimes they can be hot, but I have a really smart trick for knowing whether or not a chili is going to be really spicy. We've all been there where a recipe calls for one or two peppers, and you can choose. You never know how much to use because you're not sure how hot they are unless you taste one.Justin: But, I actually learned this trick from my friend Melissa Clark who works for the New York Times. She said, what you do is you cut the jalapeno or the chili in half, and then you smell it. If it smells like a bell pepper, then it's sweeter. But if it smells really spicy then you know it's going to be a really hot chili, and you should maybe start with less before you add more. She taught me that, and I was like, why have I not ever known that? It's such a brilliant trick.Suzy Chase: Right. Well, thank you Melissa Clark.Justin: Yes. So smart. Now I do this. I wish I had known that right before I did the book, because I would have put it on every recipe that has a hot pepper in it.Suzy Chase: Where can we find you on the web and social media?Justin: Well, you can find me all over social media and on the web at, Justin Chapple, just my full name. My last name is spelled C-H-A-P-P-L-E. I really do hope that people reach out, because I'm really responsive on social media and on the internet, just because I love talking with the people that are making my recipes and eating my food. It's one of my biggest pleasures in life.Suzy Chase: Well, I will echo what Valerie Bertinelli said, this is for all of us home cooks who want to up our game in the kitchen. Thanks Justin, for coming on Cookery by the Book Podcast.Justin: Thank you so much.Suzy Chase: Subscribe in Apple Podcasts and while you're there, please take a moment to rate and review, Cookery by the Book. You can also follow me on Instagram, @Cookerybythebook. Twitter is IamSuzyChase, and download your Kitchen Mix Tapes. music to cook by on Spotify at Cookery by the Book. Thanks for listening.

September 19-25, 1998 Today Ken welcomes friend and quality human being Sam Walsh to the show. Ken and Sam talk about lost recordings, the best Quaid, Innerspace, being attacked by dogs, having a "sausage pockets" look, Teenie Drinks, lactose intolerance, the odd relationship of Asian people and dairy products, Home Improvement, Tim Allen's wooden suit, Tool Time ladies, Chevy Chase, Fox's Target America, being horrified of America's Most Wanted, being murdered, growing up in Boston, being a Vietnamese immigrant, Everybody Loves Raymond, Ken's love of Jim Belushi, Russians on TV, The Miss America Pageant, Sci-Fi Channel movies, Dog Soldiers as formula, Weird Al, Florence Henderson, "Holding the Baby", The Simpsons, Mystery Files of Shelby Woo, Two Fat Ladies, 90s actors in 21st Century Religious films, WCW/WWF Monday Night wars, Ken's fear of mirrors in dark rooms, why Howard the Duck may be the best Marvel movie, Messiah of Evil, Penn & Teller, loving magic, Bram Stoker's Dracula, annoying actors, Mr. Bill hosting Mr. Bean, Mad About You, Blank Check, Third Rock from the Sun, UHF, Newsradio, Executive Decision, Steven Segal bait and switch, Fraiser, Booker T, Fright Night, sabotaging a roller coaster, going full TGIF, Frank Whaley, Dennis Farrena, Michael McKeon, and loving the Little League World Series.

The French Secret To Healthy Cooking http://learntruehealth.com/healthy-cooking/ Healthy Cooking The French Way Wow! This is absolutely amazing! When we started this journey 15 months ago, I had no idea what to expect. Fast forward today, we have reached a million downloads. It's such a true testament to the fact that we are starving for real true health information. Which is exactly why I have today's guest on board. I went to our Learn True Health Facebook group to talk to our listeners in celebration of our 1 millionth download. In the process, I got a wonderful nutritionist on the show. What she created is something I've always wanted---a Trader Joe's cookbook. Certified Nutrition and Wellness Coach Celine Cossou is originally from France and moved to Southern California. The French Connection Cossou was born in Paris but worked in the south of France. In France, everybody cooks or bakes from scratch. She was raised in this beautiful and healthy foodie family and her mom is a great host. Cossou met her husband in high school when she was 15 years old. She eventually married him and is still married to today. Moving To America A few years later, he got a job in New York City so they moved there in 1993. They were still engaged at that time. In New York, Cossou says was surrounded by amazing restaurants. They were going out a lot but she was also into healthy cooking. After the crazy life in New York, the couple then decided to move to San Diego. A few years later, the Cossous were blessed with twins. So they had to move to a suburban area. They're currently settled between San Diego and Los Angeles. Teaching Healthy Cooking When the Cossous moved to their new place, the kids had a lot of activities. It was not long before Cossou joined a group of moms with twins. But those moms did not know how to cook nor feed the right things to their children. So Cossou decided to give healthy cooking classes at the community center. Hence, that's how she started. Cossou's first class was for kids. Now she teaches healthy cooking to both kids and adults. Cossou has been teaching for 10 years now and she also gives private lessons at clients' homes. Making Healthy Cooking A Way Of Life "I've had former students who tell me they still do my recipes. That makes me happy because that means they are eating healthy," Cossou proudly says. I think we're on the right track in terms of eating a whole foods diet. People also stop me when they look at my cart. They usually ask what dish I make with the ingredients I bought. Personally, I challenge myself to pick a new vegetable every week. We have Google now so we can see what dish can be made. You just have to stretch your bubble. Bonding With Cooking "Cooking together is relaxing. It's almost like yoga because you have to focus," says Cossou. "We have to be in the moment and cook with love. This is the beauty of healthy cooking." My favorite book when I was a 13-year-old kid was Como Agua Para Chocolate (Like Water for Chocolate) by Laura Esquivel. More than the love story, I loved it because the main character had so much passion for cooking. I agree with the importance of cooking together because it is a good way for the family to get some quality bonding. When kids are part of the preparation, they're more likely to eat the vegetables. Speaking of vegetables, Cossou said, " I disagree with the idea of hiding vegetables in the dish. Because you have to tell the kids. Otherwise, it's lying to them and it will create problems when they grow up." Cooking Influence In Canada, it's part of our culture to go to a family cottage. So many families have a second home out of town. During weekends at the cottage, because of the limited TV channels, I'd watch "Wok With Yan." It is a popular Asian Canadian cooking show as well as "Two Fat Ladies" cooking show. Watching those shows influenced me. At a young age, I started cooking not only for myself but for family and friends. Pack A Lunch Book Cossou says her cooking class is not limited to recipes in her cookbook. Her recipes are generally simple because we don't have the time to spend hours in the kitchen. All 130 recipes in the book have a picture so you would be able to see what the finished product is supposed to look like. Cossou's students can usually do one main dish and one dessert every class. She also teaches people how to cook using food leftovers. Gluten-free and vegetarian recipes are also taught in her class. I love it that she stresses she's not out to teach how to make a 5-hour meal. It's about cooking from scratch which is so healthy. Re-purposing food can also save us time in preparing new dishes for the next meals. Takeaway Tips "Use really simple ingredients. No need to be fancy," Cossou stresses. "There is a nice and easy recipe in my cookbook using leeks and onion for a soup. It's a French recipe for a chilled soup, perfect during hot days." "Once you know how to make something, you can expand it to any way you want. Just make sure it is real, healthy food," she adds. Ultimately, food is something you should enjoy eating and cooking. When we look at the mindset of French people, they take the time to cook from scratch and enjoy life. We could take a page out of their book, in terms of taking time and let go of the little things. Focus more in the moment and enjoy being with family. That I think, is what we need for our health and for our joy. Celine Cossou as been teaching healthy cooking for 10 years. She teaches different themes: French Pastries, CupcakeWarss, Junior Master Chefs and many others. She is also a Certified Nutrition and Wellness coach. Cossou has a published cookbook, "Pack a Lunch" Cooking with Trader Joe's Cookbook series. She is passionate about food, healthy cooking, healthy, simple and minimalist life. Get Connected with Celine Cossou! Official Website Book by Celine Cossou Cooking With Trader Joe's Cookbook: Pack A Lunch! The Links You Are Looking For: ------------------------------------------------------------------------------- Become A Health Coach Learn More About The Institute for Integrative Nutrition's Health Coaching Certification Program by checking out these four resources: 1) Integrative Nutrition's Curriculum Guide: http://geti.in/2cmUMxb 2) The IIN Curriculum Syllabus: http://geti.in/2miXTej 3) Module One of the IIN curriculum: http://geti.in/2cmWPl8 4) Get three free chapters of Joshua Rosenthal's book: http://geti.in/2cksU87 Watch my little video on how to become a Certified Health Coach! https://www.youtube.com/watch?v=CDDnofnSldI ------------------------------------------------------------------------------- If this episode made a difference in your life, please leave me a tip in the virtual tip jar by giving my podcast a great rating and review in iTunes! http://bit.ly/learntruehealth-itunes Thank you! 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Kalas är kul. Det är själva grundtanken! Men det kanske inte alltid är så kul att stå i köket hela dagen. Här tipsar vi om lika goda som enkla rätter att bjuda kompisarna på. Recept: Therese Svensson Mina favorit-tevekockar är Floyd, Julia Child, den svenske kocken i Mupparna, Two Fat Ladies och Chris Stein. Chris Stein kanske sticker ut mest för han är inte så udda, utan mest en brittisk mysgubbe med koll på smak och traditionell comfort food. I en serie var han i Frankrike och reste runt på en pråm med en hund, såklart sevärt i sig, men så lagade han pissaladière i ett avsnitt som jag föll pladask för. Han förklarade det som en sydfransk smördegspizza, som toppas av karamelliserad lök, oliver, sardeller och örter på smördeg som sedan äts skurna till snittar eller slices. Jag testade det genast hemma och efter det har pissaladièren varit ständigt återkommande på matrepertoaren. Originalet är visserligen pescetariansk i och med sardellerna, men hoppa över dem och du har en svingod vegetarisk smördegspizza med smältande mjuk söt rödlök blandat med örter och svarta umamismakande oliver. Dessutom blir det vegan om du väljer en smördegsbotten med mjölkfritt smör. Låt dig inte luras av just namnet smördeg för den smördegen som finns i butik är mer än ofta mjölkfria, kom bara ihåg att kolla innehållsförteckningen.   Pissaladière med ädelost, päron och plommon Vegetariskt   Ingredienser: Smördeg antingen färdiga portionsark eller stora ark som du själv skär till En bit ädelost eller annan grönmögelost Frukt som plommon, päron, äpple, nektariner   Gör så här: Skiva frukten. Lägg ut smördegen på en bakplåt, pricka degen med en gaffel så de inte fluffar upp sig för mycket och toppa med den skivade frukten. Smula över ost och skjutsa in i ugnen efter instruktioner på smördegsförpackningen (det brukar vara kring 20 minuter i 200 grader). Låt svalna något och servera.     Pizzabullar med mandelpotatis, västerbottenost, rödlök och tryffelolja Vegetariskt, laktosfritt Pizzabullarna föddes när jag insåg att man kunde rulla pizzan som en kanelbulle med fyllningen inuti istället för ovanpå, så att man kunde äta sina slices som bullar istället för just slices. Det här är alltså smart som tusan när man exempelvis ska frakta mat till ett knytkalas, eller om man vill preppa och förbereda mat till en fest. De är också suveräna att frysa in. Och perfekta att fylla med vadmannuänharhemma, allt från klassiker som tomat, ost och örter till rökt svamp, srirachamajonnäs och bränd kål funkar fint. Här fyller jag dem med några klassiska rester jag brukar ha hemma kokt mandelpotatis, riven ostskalk och smörfräst rödlök. Vegan: Byt ut osten mot växtbaserad dito eller havrefraiche, använd mjölkfritt smör. Glutenfritt: Använd glutenfri deg. Köp färdig eller baka själv efter mitt favoritrecept av Maria Blohm och Jessica Frej som du hittar här.   Ingredienser ca 10 st pizzabullar: 1 pizzadeg, färdigköpt eller hembakt, se faktaruta Ca 3 mandelpotatisar eller någon annan god potatissort 3 dl riven Västerbottenost 2 rödlökar Färsk timjan Olivolja Smör Salt Tryffelolja (kan uteslutas om du inte gillar)   Gör så här: Koka potatisen tills den är genommjuk och strimla rödlöken. Fräs rödlöken i en klick smör med timjan, salt och lite olivolja på medelhög värme tills den är smäktande mjuk och ser ut som en knallrosa skinkkräm. Stretcha ut pizzadegen på en bakplåtspappersklädd plåt. Fördela mosad potatis, ost och rödlök tunt i ett lager men lämna en tom remsa kring kanterna. Du vill inte gå helt nuts med fyllningen för då gräddas den inte bra och så kan pizzabullen spricka. Rulla ihop degen som en kanelbulle och knipsa ihop skarven med fingrarna om den trilskas. Skär rullen i ca 2 cm tjocka bitar. Lägg bitarna på plåten och skjutsa in i mitten av ugnen så länge det står angivet på pizzadegens förpackning alternativt 10-15 minuter i 200 grader eller tills bullarna blivit fint gyllene. Servering: Ta ut och droppa över tryffelolja. Låt svalna, gärna på galler så håller sig botten krispig. Undergräddar du dem lite kan du frysa in dem när de svalnat, och sen tjutta in dom i ugnen ca 5-10 minuter när du är sugen. Då blir det nästan lite som bake-off.       Hot dog-morot med tahinkräm och äpplerelish med dill Vegan, mjölkfritt, laktsofritt Gamla allätare säger ibland vegetariskt alternativ, vad äter man då? Kaninmat? Morötter istället för korv?. Så ja, nu handlar det just om morotskorv och istället för trotjänaren räksallad gör vi en äpplesallad med smak av dill och saltgurka att toppa morotskorven med. Det blir en odlingslottskorv med andra ord. När du rostar morötterna tills de får svartbrända fläckar här och var, får de en fantastisk djup smak. När de sen toppas med nötsmakande tahinkräm och krispig äpplesallad, är det förhoppningsvis få som längtar efter den traditionella korven.   Ingredienser: Morötter och korvbröd, så många som du vill ha Salt, nymald svartpeppar Olivolja Rostad lök till servering Eventuellt brynt smör, se recept ovan   Tahinkräm 1 dl tahin Ca 1 dl äpplemust Eventuellt salt   Äpplerelish 3 krispiga äpplen Ca 1 dl hackad saltgurka Ett knippe dill Ca 1 dl växtbaserad färskost, till exempel havrefärskost Vallmofrön (kan uteslutas)   Gör så här Rosta hela morötter i ugn med 2 msk olivolja, salt och peppar tills svartrostade fläckar och skrynklor uppstår, ca 20 min i 250 grader. Om du äter mejeriprodukter: Doppa morötterna i brynt smör och låt ligga på en tallrik och gona ihop sig en stund. Stavmixa ihop tahin och äpplemust till en sås. Eftersom tahin kan vara olika tjocka - börja med hälften av äpplemusten och tillsätt mer om du vill ha rinnigare sås. Smaka av med salt. Tärna äpple, saltgurka och hacka dill. Blanda med havrefärskost och vallmofrön. Servering: Sätt ihop kalaset! Smeta ut tahinkräm i korvbrödet, lägg ut moroten, ringla över lite mer kräm och toppa med äpplerelish. Rostad lök är alltid överdrivet gott ovanpå. Äter du smör rekommenderar jag VARMT att doppa morotskorvarna i brynt smör innan du lägger dem i korvbröden. Då gottar smöret in sig i brödet och ger ytterligare 100 bonussmakpoäng till rätten.   Brynt smör gör du såhär: Hutta en rejäl klick smör (ca 200 gram) i en kastrull och värm under omrörning tills det är mörkbrunt, skummar ordentligt och doftar gudomligt av rostade mandlar. Häll genast av det brynta smöret i en skål. Om du håller det kvar i kastrullen kan det fortsätta hettas upp och bli bränt och vi vill ju hålla det vid brynt, ej bränt. Blir det brynt smör över förvarar du det i kylen och det är bara att ta fram och värma upp igen så blir det som det var när du tillagade det.

Emily Murphy of Baldor Specialty Food grew up infatuated with the cooking world, watching episodes of Two Fat Ladies and Julia Child’s The French Chef religiously at a young age. After studying baking at the Institute of Culinary Education in 2006, Emily made the move away from the kitchen into buying and selling specialty foods for her family business, Baldor Specialty Foods. She worked with Baldor founder Kevin Murphy, who evolved the company from a warehouse full of fruits and vegetables into a produce powerhouse. She may have traded in her apron for a desk, but there is still plenty of excitement in her day, from scouring Europe for the best cheese or running around Manhattan with truffles for the world’s top chefs. Her love for food came full circle after marrying chef David Malbequi and opening David’s Café, a new spot St. Mark’s Place. Emily lives in the East Village. Emma Straub is The New York Times­-bestselling author of The Vacationers, Laura Lamont’s Life in Pictures, and the short story collection Other People We Married. Her fiction and nonfiction have been published in The New York Times, The Wall Street Journal, Vogue, Elle, and Conde Nast Traveler, and she is a contributing writer for Rookie. Emma’s work has been published in 15 countries. Her newest book, Modern Lovers, is a Brooklyn­based love story that Vogue named one of the best books of the summer. Emma lives in Brooklyn with her husband and two sons—all of whom she’ll be taking along on her next book tour.

In this episode Ken welcomes Irish comedian and television personality Maeve Higgins to the show.   Ken and Maeve discuss theater basements, Tuba based misunderstandings, RTE 1 and 2: Ireland's only television, TV in Zimbabwe, The Tracy Ullman Show, seeing the Simpsons for the first time, 7 Brides for 7 Blues Brothers, books as dick fuel, Home & Away, Australian soaps, parental hypocrisy, hidden camera shows, why the Irish are uniquely positions to be willing victims on hidden camera shows, Airplane, slapstick humor, Only Fools and Horses, not being able to identify with all male comedy shows, Irish Babysitters, living in the suburbs as a nanny, Kathy Griffin, Margaret Cho, Two Fat Ladies, Fancy Vittles, My So-Called Life, capturing teenagers spirit, American feelings, awful first kisses, not revisiting your childhood favorites, NYC on TV, Friends, Seinfeld, The Late Late Show: The Longest Running Chat Show in the world, Terry Wogan, leaving Ireland for fame and fortune in the UK, Graham Norton, Father Ted, heavy conversations as party killer, The Kroll Show, Peter Davidson, never seeing Doctor Who, The Cosby Show, The Most Irish Show of all time, Ear to the Ground, Nation Wide, TV as home sickness cure, Pride and Prejudice, Colin Firth's sexy swimming, Robert Mugabe's terrifying totalitarian television, Moone Boy, the luxurious experience of hair and makeup, Love/Hate, overcover undercover cops, and Ken's first time recommendation of someone not needing to watch more TV. 

In today's programme with Steve Hewlett:On the paper's 125th anniversary, the Financial Times editor Lionel Barber discusses the paper's recently announced Digital First strategy, whether it's up for sale and what he makes of yesterday's plans for a royal charter to set up a new body to oversee a press regulator. Brian Cathcart of Hacked Off and Lord Fowler raise their concerns about the new regulator and the royal charter, respectively. And, after Delia Smith said she's turning from TV to online for her next cookery show, Steve looks at how the role of the TV cook has changed since Delia first cooked her Alpine eggs on Family Fare in 1973. He's joined by Frances Whitaker, who introduced Delia to the BBC as a change to Fanny Craddock and by Pat Llewellyn who brought the Two Fat Ladies and then Jamie Oliver and Gordon Ramsay to TV.The producer is Simon Tillotson.

I Like to move it move it, he likes to move it move it, they like to... MOVE IT! Kærligheden findes de mest besynderlige steder, men på settet af en pornofilm? Vi kigger på første film nogensinde (tror vi nok) med ordet "Playlist" i titlen. Og så bliver Dennis og Davids anden store passion afsløret. Vi starter med at snakke om en række forskellige madprogrammer: Two Fat Ladies Top Chef Hell's Kitchen Kitchen Nightmares Med kniven for struben Keith Floyd Jamie Oliver Følgende helt almindelige titler omtales: 0:27:28 Stir of Echoes 0:36:10 V for Vendetta 0:50:50 The Grudge 1:01:20 JCVD 1:10:25 My Name is Bruce 1:18:08 Against the Dark 1:30:21 Madagascar: Escape 2 Africa 1:39:50 Nick and Norah's Infinite Playlist 1:52:47 Zach and Miri Make a Porno

On this week's show: Paul shares some thoughts on recording your creative ideas, Marcus discusses setting up a web design company and we review the Principles of Beautiful web design by Jason Beaird.