Podcasts about unsalted

February is Heart Health Month, making it the perfect time to explore the power of nutrition to naturally lower high blood pressure. Listen in this week as Dee discusses the research showing how adding one or more of three powerhouse red juices--beet juice, tomato juice, and pomegranate juice--to your diet can help keep your blood pressure in check and support overall cardiovascular health.References: Benjamim, C. J. R., Porto, A. A., Valenti, V. E., Sobrinho, A. C. D. S., Garner, D. M., Gualano, B., & Bueno Júnior, C. R. (2022). Nitrate derived from beetroot juice lowers blood pressure in patients with arterial hypertension: A systematic review and meta-analysis. Frontiers in Nutrition, 9, 823039. https://doi.org/10.3389/fnut.2022.823039Odai, T., Terauchi, M., Okamoto, D., Hirose, A., & Miyasaka, N. (2019). Unsalted tomato juice intake improves blood pressure and serum low‐density lipoprotein cholesterol level in local Japanese residents at risk of cardiovascular disease. Food Science & Nutrition, 7(7), 2271–2279. https://doi.org/10.1002/fsn3.1066 Sahebkar, A., Ferri, C., Giorgini, P., Bo, S., Nachtigal, P., & Grassi, D. (2016). Effects of pomegranate juice on blood pressure: A systematic review and meta-analysis of randomized controlled trials. Pharmacological Research, 115, 149–161. https://doi.org/10.1016/j.phrs.2016.11.018

Let's dive into butter—the best ingredient to elevate your baking game. We'll explore why different types of butter vary in price and quality, talk about making your own butter, including cultured butter, and discuss practical tips for using butter in holiday baking. Perfect for anyone prepping for a festive baking spree, tune in to understand how to choose and use butter to its fullest potential.00:00 Introduction to Butter's Magic01:00 Holiday Baking and Butter Choices01:38 Understanding Different Types of Butter03:11 Making Homemade Butter05:54 Cultured Butter: A Fancy Twist09:04 Choosing the Best Butter for Your Needs11:09 Unsalted vs. Salted Butter13:24 Tips for Softening Butter15:47 Conclusion and Holiday WishesNYT Cultured Butter Recipe Follow Christine Van Bloem on Instagram @theemptynestkitchen and on Facebook @emptynestkitchen Learn more about Menopause Meal Plans Sign up for my FREE 10 Essential Tools for the Empty Nest Kitchen

A can of soft drink and two large eggs may have a similar number of calories, but the eggs will provide us with protein, vitamins and other nutrients, and satisfy our hunger, while a fizzy drink provides little more than tooth decay and calories. The important concept here is nutrient density. This is the number of nutrients we take in for each calorie consumed. No one would suggest replacing sweet drinks with eggs, but what can we do to increase nutrient density in our diet? 一罐软饮料和两个大鸡蛋可能含有相似的热量，但鸡蛋将为我们提供蛋白质、维生素和其他营养物质，并满足我们的饥饿感，而碳酸饮料只提供蛀牙和热量。这里重要的概念是营养密度。这是我们消耗的每一卡路里摄入的营养物质的数量。没有人会建议用鸡蛋代替甜饮料，但我们能做些什么来增加饮食中的营养密度呢？ "Have you had your five a day?" that's the message on British supermarket shelves, and it's asking about fruit and vegetables. Many countries have launched similar campaigns to encourage people to eat more healthily. Fresh, natural produce is usually very dense in nutrients. Eating a wide range of fruits and vegetables is important, so some advice focuses on including different colours of food in our diets. 'Eating a rainbow' could be one way to get more nutrients. “你一天吃五颗了吗？” 这是英国超市货架上的信息，询问有关水果和蔬菜的信息。许多国家发起了类似的活动，鼓励人们吃得更健康。新鲜的天然农产品通常营养丰富。吃多种水果和蔬菜很重要，因此一些建议侧重于在我们的饮食中加入不同颜色的食物。“吃彩虹”可能是获取更多营养的一种方法。 Other advice recommends that we are more adventurous in what we eat. Cooking food that we haven't eaten before can lead us to use ingredients that we don't usually consume. This can give us a wider range of nutrients. It's not just about fruit and vegetables. Even using different seasoning can offer health benefits. Nutrition academic Hazel Flight highlights that flavourings such as garlic, ginger or turmeric can have antioxidant and anti-inflammatory properties, while also leading people to use less salt. Dairy products such as milk and cheese, are high in calcium, while in limited amounts, meat can be a good source of protein. 其他建议建议我们在饮食上更具冒险精神。烹饪我们以前没有吃过的食物可能会导致我们使用我们通常不食用的食材。这可以为我们提供更广泛的营养。这不仅仅是水果和蔬菜的问题。即使使用不同的调味料也能带来健康益处。营养学者 Hazel Flight 强调，大蒜、生姜或姜黄等调味品具有抗氧化和抗炎特性，同时还能引导人们减少盐的使用。牛奶和奶酪等乳制品富含钙，而少量的肉类可以成为蛋白质的良好来源。 If you're not feeling that adventurous, then swapping individual food items can be beneficial. Choosing wholegrain bread or rice instead of white bread or rice can increase fibre intake. Unsalted nuts provide more nutrients than snacks such as crisps. Possibly surprisingly, popcorn is a wholegrain snack that is high in fibre. 如果您不喜欢冒险，那么交换个别食物可能会有所帮助。选择全麦面包或米饭代替白面包或米饭可以增加纤维摄入量。无盐坚果比薯片等零食提供更多营养。可能令人惊讶的是，爆米花是一种富含纤维的全麦零食。 So, fresh fruit and vegetables, swapping the worst things, and just a little bit more adventure could be the secret to a more nutritious diet. 因此，新鲜的水果和蔬菜、更换最糟糕的东西以及多一点冒险可能是更有营养的饮食的秘诀。词汇表calorie 卡路里protein 蛋白质vitamin 维生素nutrient 营养物，养分nutrient density 营养素密度consume 吃，食用diet 日常饮食fruit 水果vegetable 蔬菜fresh 新鲜的natural 天然的produce 农产品dense in 富含ingredient 食材seasoning 调味品，作料antioxidant 抗氧化的anti-inflammatory 抗炎症的dairy 乳制品的calcium 钙beneficial 有益的wholegrain 全麦的white （用于食品名称中）白的fibre 纤维unsalted 未加盐的

Following Jesus is serious business. Mark 9:43-50 shows us that as Christians, we should not take sin lightly but should be set apart, for the glory of God and the growth of the Church.

Following Jesus is serious business. Mark 9:43-50 shows us that as Christians, we should not take sin lightly but should be set apart, for the glory of God and the growth of the Church.

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On this episode of The Quivercast Surfing Podcast, we sit down with entrepreneur and former pro surfer Bron Heussenstamm @bronhe. Bron's journey in surfing began in Newport Beach, CA, where he lived at River Jetties, and was immersed in the surf culture. Moving to Laguna Beach, another vibrant surf community, further fueled his passion for the sport. With surfing in his blood, thanks to his avid surfer father and the family's ownership of Newport Surf & Sport, Bron's love for the waves grew deeper.Bron's competitive spirit emerged in Laguna Beach, where he navigated the cutthroat world of local surfers vying for the best waves. Competing in surf contests during high school, Bron honed his skills and developed a knack for working with surf photographers. His talent in front of the camera led to collaborations with renowned photographers, capturing his surfing adventures around the world.Despite his success in surfing, Bron pursued higher education, graduating from USC while maintaining his status as a pro surfer. His journey has been marked by appearances in commercials and a feature in the movie "Unsalted." Today, Bron is the owner of Bleav Network, a sports and entertainment studio, and resides in Memphis, Tennessee, where he is raising his family.Check out Bleav Network  Support the showBUY THE ENDLESS SUMMER BOX SET HERE!If you like the QuiverCast here are some ways to help us keep going! I always like Coffee! Buy me a Coffee! Become a Patreon for as little as a Buck a Month! Patreon Find Us: Website: thequivercast.com Instagram: @quiver_cast Facebook: The QuiverCast Twitter: @The_QuiverCast Sound Editing by: The Steele Collective

We are celebrating International Women's Day on HelderbergFM 93.6 this week! 8th March marks International Women's Day and Peter Goffe-Wood shares some recipes and ideas for the gents, to treat their lady to. If you are caught in a last minute tussle to pull of something romantic, Peter has got you covered with the easy and delicious recipes below! 1st Recipe: Mozzarella & Pesto Stuffed French Toast (Serves 2) Ingredients: 4 slices white bread 4 slices mozzarella cheese 2tsp tomato or basil pesto 3 eggs 2tbsp milk 40ml butter Method: Spread the slices of bread with the pesto and lay the slices of mozzarella over, and close like a sandwich. Beat up the eggs with the milk, pour into a flat dish, and then dip the whole sandwich into the egg mixture, also covering the sides. Melt the butter in a cast iron pan, and fry the sandwich until the egg is cooked on both sides as well as along the edges. Cut through diagonally and serve immediately. 2nd Recipe: Black forest brownies, Mocha ganache Ingredients: 375g Bittersweet chocolate, coarsely chopped 160g Unsalted butter 2 tots brandy 1 tin black cherries, drained 1 1/2 cups. sugar 5 eggs 150g flour ½ tsp salt 2 tsp baking powder Method: Heat the oven to 150°C. Line a square pan with greaseproof paper. Melt the chocolate together with the butter & brandy in a double boiler. Pit and chop cherries. Whisk the sugar and eggs together until light & fluffy. Whisk in the chocolate mixture. Mix in the flour, salt and baking powder. Gently mix in the cherries. Spread onto prepared tray. Bake for about 30-35 min. Cool in pan. Make mocha ganache and refrigerate until firm. When ready, whisk ganache until, thick and frost each square of brownie. Garnish with extra cherries! Mocha ganache: Ingredients: 200ml cream 200g milk chocolate 2tsp instant coffee granules Method: Add the coffee to the cream and bring to the boil. Remove from the heat and whisk in the milk chocolate Catch Peter Goffe-Wood with Pinch of Salt every Friday at 10:20 on #In The Zone on HelderbergFM 93.6.

Adam DeVine, Blake Anderson, and Anders Holm, aka The Workaholics, stop by the kitchen to talk about driving Ubers, spending stupid money, their new movie, and the fastest we've ever—you know... Plus, I'm making a fancy business dinner – Steak Florentine.   Go see the Workaholics crew live on their This Is Important Podcast Tour: https://www.tiitour.com    Follow Adam Devine: https://www.instagram.com/adamdevine/?hl=en   Follow Blake Anderson: https://www.instagram.com/blakeanderson/?hl=en   Follow Anders Holm: https://www.instagram.com/ders808    This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at https://www.PrizePicks.com/BURNING.   STEAK FLORENTINE W/ MASHED CAULIFLOWER AND WILTED SPINACH   MASHED CAULIFLOWER   INGREDIENTS: Couple heads of cauliflower Unsalted butter Minced Garlic Softened Cream Cheese  Grated Parmesan Salt White Pepper   STEPS: Chop cauliflower into manageable pieces Steam cauliflower florets in boiling water until tender Transfer to food processor Melt butter and garlic; add to food processor Add cream cheese, salt and pepper; puree until smooth Transfer to a bowl; add parmesan and season to taste   WILTED SPINACH   INGREDIENTS: Baby Spinach Goat Cheese   STEPS: Wash spinach and place in pan still damp Cook until spinach has cooked down Fold in goat cheese   STEAK FLORENTINE   INGREDIENTS: Thick T-Bone Steaks Salt and Pepper EVOO   STEPS: Pat steak dry; brush with olive oil     SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer

If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters.   Follow Dan Soder: https://www.instagram.com/dansoder    Follow Big Jay Oakerson: https://www.instagram.com/bigjayoakerson    WAWA-INSPIRED FRITTERS   1. Fritters   INGREDIENTS: Bread flour Instant yeast Granulated sugar Fine sea salt Whole milk, warmed Pure vanilla extract Large egg yolks Unsalted butter, at room temperature Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks Granulated sugar Ground cinnamon Vegetable oil, for frying   STEPS: 1. In a stand mixer with the paddle attachment, stir together the bread flour, instant yeast, sugar, and sea salt. 2. Add warm milk, vanilla, and egg yolks; mix until smooth. 3. Add remaining flour and butter; mix until dough is soft and smooth. 4. Cover the bowl with plastic and let rise for an hour. 5. While it's rising, melt unsalted butter in skillet 6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt. 7. Cook until tender and the liquid is a syrupy glaze (about 10 min) 8. Allow to cool completely. 9. Roll out dough to ½” thick 10. Spread apple mixture onto ½ the dough; fold over other half to cover apples. 11. Cut the dough into ½” strips, then into ½” pieces in cross pattern 12. Scoop up the pieces and rearrange, cutting again in a cross pattern 13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces. 14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round. 15. Let them rise until puffy, about 20 min. 16.Fry in 2” of hot oil, about 2 min per side. 17. Remove and drain; allow to cool slightly before glazing   2. Glaze   INGREDIENTS: Powdered sugar Pure maple syrup Pure vanilla extract Warm water   STEPS: 1. Sift powdered sugar into a bowl. 2. Add maple syrup and vanilla; stir until smooth. 3. Add enough water to form a loose glaze.       SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer Learn more about your ad choices. Visit megaphone.fm/adchoices

Unsalted crackers don't taste the same. Jesus tells Christians to be the salt of the earth, but we can loose our saltiness. By pursuing our own comforts and methods of the world, the “flavor” we could have with Christ fades. Stay salty.

Fey is back from his trip to talk about London, England. Many things are small there including interesting grocery stores and expensive cars. Throngs of people and a thriving tourism industry. Walking through Heathrow airport. Tips on how to use the London Underground (the Tube). Tiny British kitchens and instant coffee. Boilers with big responsibilities. Unsalted fries.

Matthew 5:13-20 " The Church of God, Unsalted," a sermon by the Very Rev. Bernard J Owens from Trinity Cathedral on February 5, 2023.

Listen along as Maurizio Leo makes these buttery, herby rolls with a thin and crunchy crust out of his newest book, The Perfect Loaf. RecipeMakes 24 mini-rolls Ingredients342g White flour (~11.5% protein)147g Durum flour (or whole wheat)83g Whole milk54g Unsalted butter24g Honey5g Fresh rosemary, chopped259g Water9g Fine sea salt7g Ripe sourdough starter, 100% hydration1 egg1 tablespoon whole milk or heavy cream (optional)Mix the levain: Warm or cool the water to about 78F (25C). In a medium jar, mix the levain ingredients until well incorporated (this liquid levain will feel quite loose) and loosely cover. Store in a warm place for 12 hours.Mix the dough: To the bowl of a stand mixer fitted with the dough hook, add the flour, milk, honey, water, salt, and ripe levain. Mix on low speed for 1 to 2 minutes until combined. Increase the mixer to medium speed and mix for 3 to 4 minutes until the dough begins to cling to the dough hook. This dough is on the stiff side, so it should cling to the hook after just a few minutes of mixing. Let the dough rest in the bowl, covered, for 10 minutes.Incorporate the butter and rosemary: With the mixer on low speed, add the butter, one pat at a time, until absorbed into the dough, scraping down the sides of the bowl and the paddle as needed. Continue until all the butter is added, about 5 minutes. Mix for 1 to 2 minutes more until the dough smooths out and clings to the dough hook once again. Add in the chopped rosemary. Mix for 1 minute until the rosemary is incorporated. The dough will be silky smooth and elastic, but will feel slightly tacky due to the milk and butter additions. Transfer the dough to a container for bulk fermentation.Bulk fermentation: Write down the current time as the start of bulk fermentation, set a timer for 1 hour and let the dough rest in a warm place. When your timer goes off, give the dough one set of stretch and folds. Wet your hands. Grab one side of the dough  and lift it up and over to the other side. Rotate the bowl 180 degrees and repeat. Then rotate the bowl a quarter turn and stretch and fold that side. Rotate the bowl 180 degrees again and finish with a stretch and fold on the last side. The dough should be folded up neatly. Cover the bowl and let the dough rest for the remainder of bulk fermentation, about 3 hours.Divide and shape: At the end of bulk fermentation, the dough will have risen in the bulk container; it may have bubbles on top and at the sides, it should look smoother and less shaggy, and at the edges of the dough where it meets the container, it should dome downward. If you wet a hand and gently tug on the surface of the dough, it will feel elastic and cohesive, resisting your pull. If you don't see dough that's airy, strong, and "alive", leave it for another 15 minutes in bulk fermentation and check again. Using a bowl scraper, gently scrape the dough onto a work surface and use your bench knife to divide the dough into 24 pieces of 35g each. Using both hands, or a bench knife and one hand, shape each piece of dough into a very small, tight round. Place the rounds in the prepared pan in four rows of six with about 1/2 inch or so in between. Place the pan inside a reusable plastic bag and seal.Proof: Put the pan in a warm place to proof for about 2 hours. The dough is ready when the rounds have relaxed outward and are puffy to the touch. If they still look or feel dense when gently poked, let proof 15 minutes more and check again.Bake:  Make the egg wash by whisking together the egg and 1 tablespoon milk. use a pastry brush to brush a very light layer of the egg wash onto each roll. If desired, put some white flour in a small fine-mesh sieve and dust a small amount of flour on the tops of the rolls. Sprinkle some coarse seas salt on the top of each roll. Slide the pan into the 400F oven and bake for 15 minutes. Rotate the pan 180 degrees and bake about 10 minutes more, or until the internal temperature reaches 204F and the tops are golden. Remove the pan from the oven and let cool for 5 minutes. Transfer the rolls to a wire rack to cool. These are fantastic warm right from the oven, or they will keep in an airtight container for 3 to 4 days.Is there a recipe you'd like to hear us make? Tell us all about it at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

A challenging but fair Saturday crossword, with considerable bite (and we're not just talking about the CRISPS), and considerable payoff for the solver, with a bevy of fun and entertaining clues, including -- 36D, Ochlocracy, MOBRULE (woah!); 26A, _____ Cherry, singer with the 1998 hit "Buffalo Stance", NENEH (another today-we-learned moment); and 4D, Unsalted, perhaps, ICY (definitely we'll need to pull in Google for this one!). We liked today's crossword a lot, and gave it 5 squares on the JAMCR scale.We also liked Sunday's crossword - an ALANTURING themed puzzle -- enough to give it our JAMCOTWA (Jean And Mike Crossword Of The Week Award). All the deets are inside, so subscribe, download, listen, and brace yourself for edutainment.Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Moving away for the first time. Getting ready for Cody's Fantasy Football Fabstravaganza. Josh is so embarrassed when trying to buy worms. Cody hopes he's not pre-diabetic. And much more on today's show!

Kristina Morros MS, CRNA, takes you to cooking school and teaches you how to make ghee. Ghee is a fermented clarified butter used in Indian cooking. This recipe does not use fermented butter, but UNSALTED butter which is what you must use when making ghee. Ghee is a healthy fat that you can cook with in place of vegetable oils and this can be added to your bulletproof coffee as you intermittent fast. Adding ghee to the coffee will help you stay full longer and is a great way to kick off your day with healthy fats. Link to Ayurvedic Cooking for Self-Healing: https://www.amazon.com/Ayurvedic-Cooking-Self-Healing-Usha/dp/1883725054 Link to Bulletproof Coffee video: https://odysee.com/@FrontlineCovid19CriticalCareAlliance:c/How-to-make-bullet-proof-coffee:5 Link to Patient Education videos: https://odysee.com/@FrontlineCovid19CriticalCareAlliance:c/FLCCC-patient-information-videos:9 Donate to the Front Line Covid-19 Critical Care Alliance, Inc to support educating medical professionals and the public in safe and effective ways to prevent and treat COVID-19. Click here to make a donation: https://frontlinecovid-19criticalcarealliance.salsalabs.org/donate/index.html Buy FLCCC gear: https://supportflccc.store/ Subscribe to our mailing list on our website: http://flccc.net/signup Follow us on Telegram: https://t.me/FLCCC_Alliance

VLGA Connect, Episode 286 - Governance Update, 15th July 2022This week on the Governance Update with Chris Eddy and Stephen Cooper, sponsored by Hunt & Hunt Lawyers: we follow up on attempts to have a definitive list of Victorian councils with Indigenous names; an erratum from Steve on his true crime knowledge; controversial council and council officer missteps in the news; a Koala and a public question time dilemma; Wingecarribee Council sacked; and much more news from around the local government sector.

Today, Gina & Gemma are discussing the sin of over mixing — when it comes to batters specifically. Plus: Banana Bread. Egg Sizes. Overbaking. Dough conditioner. Salted vs Unsalted Butter.Welcome to Knead to Know, your go-to podcast getting to the bottom of baking trends, baking entertainment, and more! Listen as Gina Brazão, a learning baker, pairs up with professional chef Gemma Stafford from Bigger Bolder Baking and her years of expertise to ask the questions everyone wants to know when it comes to the world's favorite pastime. SUBSCRIBE to the Bold Baking Academy here!Fans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere.#baking #bakingpodcast #boldbakingacademy #bakingscience #chocolate #deefrancis

Don't you ever get FOMO over not knowing what all the must-have products and things are that people love?? It's so fun knowing the items people can't live without, or are so obsessed with! This episode covers all our faves, and all of yours! Food, cosmetics, home decor, and so much more! ✧ Don't forget to SUBSCRIBE!!! ✧ RATE & REVIEW to show your support!!! ✧ FOLLOW us on Instagram!!! ✧ @fleurishpodcast Cozy Earth @cozyearth https://cozyearth.com/pages/instagram Code: FLEURISH40 Nics current favorites: American idol, nachos, vintage art, bands around wrists, Jules current favorites : breakfast sandwich Costco, geometry towels, spring baking championship, minky, baggu FOOD -Perfect bars -Bitchin Sauce & chipotle dip -Perk energy and chill drinks -Bananas broiled with brown sugar on top and mini chocolate chips -iced coffee with oat milk -magic spoon -alani Nu energy drinks -Celsius energy drinks -drinking lemon water every morning -Catalina crunch cinnamon toast cereal! So yummy and so healthy -iced chai lattes -olipop sodas -gummy nerd clusters -tru fru -oatmeal cookie silk creamer -chocolate orange -orgain protein shakes -oatly icecream -bamba snacks at Trader Joe's -baked oats for breakfast -pretzels with melted rolos -matcha -avocado toast -Girl Scout cookies -acai bowls -chocolate covered almonds -breakfast sandwiches -bowmar nutrition supplements -trader joes dark chocolate peanut butter cups HOME -Branch Basics(travel plane kit) -sauna tent -Care Microfiber Towels -The Stanley cup -everything vintage on Etsy -sound machine to sleep -nespresso -Unsalted rice cake, nut butter of choice, fresh strawberries on top CLOTHING -Shein -Everlane jeans. they're magical and fit everyone, plus ethically made & great company -James street co clothing -Howard and Chill custom cups on ig -pink lily clothing -Toluca swim suits -lulu lemon align legging -Abercrombie 90s ultra high rise straight leg jeans -Plato's closet -buff bunny and alphalete -ARITZIA! I have been obsessed lately. Those matching sets!! -BEIS I love there bags! They are by shea Mitchell. Not only are they stylish but way convenient -My comfy!!!! It's a giant oversized hoodie that goes to my knees. Sherpa lined on The inside, a hood, an a giant front pocket for snacks!! I love curling up in it on a chilly morn -Paige collective -fleurish sweatshirt -amazon fashion -crocs -Brooklyn sandal -Zara jeans -Texas -hoka shoes -Lorna Jane activewear -Verameat (jewelery store in NYC owned by a Ukrainian woman) COSMETICS -Dr bandt skincare ”needles no more BAGGAGE eye depuffing gel” -Studio Abasi Skin Systems skincare line -Elf brow wow -Tula brand toner pads -Charlotte tilbury -apothékary!! Their "chill the f* out" has changed my life (naturally boosts serotonin and decreases cortisol) -weekly blowouts -Impress press on nails. They have a gel sticky backing so no glue no damage but they stay!! -drunk elephant skincare -ditching purple shampoo because warm blonde is in -Dime beauty! Clean and non toxic. Amazing results with their lash serum and skincare -rare beauty -babe lash serum -Malorie miles skincare -olaplex -ordinary caffeinated eye oil -lip liner We-complexion rescue but bare minerals -IS Clincal skincare -color science tinted sunscreen -native white tea body wash -IT°S SKIN Collagen nutrition emulsion -Epionce daily shield tinted spf -Epionce purifying toner -soap brow -Sunday Riley vitamin c -Anastasia glow contour kit -refy brow gel BOOKS -Coleen Hoover -"a court of thorns and roses"book series steamy!! -untamed -the great alone TO WATCH -Korean dramas! LOVE Crash Landing On You -joe millionaire -twenty something's austin on Netflix APPS “Top amazon finds” account on ig -Notion!! It's completely solved the problem of having lists, docs, etc in 50 different places -fitOn app free workouts -oak (a meditation app that does a guided breath for sleep) -Sydney Adams's on ig and tik tok -happy scale app -wordle

Unsalted nuts

Culinary tour guide and concièrge Marie Alicia DeGross shares her recipe for a classic of Caroline's home of Lyon: salade Lyonnaise. With thumb-sized hunks of bacon and a perfectly poached egg that makes the ideal dressing for the bitter frisée, both Emily and Caroline share local pairings (and chat brains, banana-flavored candy, and more.)Mille Mercis Marie's version of the traditional “Salade Lyonnaise”IngredientsSalad1 head of “frisée lettuce” 200g of smoked pork belly (ask the butcher to slice the pork belly and then to cut it into thick “lardons”)°2 soft boiled eggs (if 1 person, 1 egg)Homemade pan-buttered croutons cut into medium sized cubes (preferably stale “pain de mie” but if you don't have that on hand you can use a stale white baguette de tradition (not a baguette ordinaire which has less flavor)Pinch or two of Fleur de sel or to taste°°Freshly ground black pepper to taste°°Unsalted butter (2-3 tablespoons)°I prefer boucherie “Bidoche” on Rue Jean Pierre Timbaud in Paris's 11th arrondissement°°I prefer Roellinger on Rue Saint Anne in Paris or CancaleVinaigrette Olive oil Dijon mustard, less than a half of teaspoonWhite wine vinegar, red is fine if you don't have whiteVery thinly sliced fresh parsley (as much as you'd like)Allons-yPre-make your pan buttered croutons (the day before or the day of), you do not need to add these to the salad hot. Add parsley. Salt and pepper as needed.For your vinaigrette, in a small bowl, mix in your olive oil and white wine vinegar together then add less than a half teaspoon of Dijon mustard (not the one with grains). Mix until all ingredients combinedAdd frisée lettuce to a large mixing bowlAdd the croutonsAdd a pinch or two of fleur de sel Grate a very small amount of fresh ground black pepperMix in the vinaigrette Soft boil your eggs at the same time you pan fry the lardons until they start caramelizing, do not remove the grease from the panAdd hot lardons and the grease to your bowl of salad, mix wellLet sit for 1 minute and add the salad with the lardons to separate bowlsAdd 1-2 soft boiled eggs to the top of each saladServe and allow each person to mix the soft boiled egg to their heart's content into their own salad (this is key!)Serve with baguette de tradition and soak your bread in the remaining grease, egg and vinaigrette once your salad is goneServes 1-2 people, double the recipe for 3-4Note: cook the lardons and soft boiled eggs almost simultaneously. This is a warm salad and is meant to be eaten as suchFind Us OnlineWebsite: https://www.parisundergroundradio.com/cheztoiFacebook: https://www.facebook.com/parisundergroundradioInstagram: https://www.instagram.com/parisundergroundradio/CreditsHost: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.comHost: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.comProducer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.comMusic CreditsTheme music by “A Night Alone” by TrackTribehttps://www.youtube.com/watch?v=HIcecTd3dTIAbout UsMaybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration. Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!

Butter is MedicineWithout butter toxins stay in the body.Buy the best quality, imported butter (German, Ukranian, Finland, French, New Zealand, UK etc.) you can find. Freeze 30 blocks along with 20 packs of authentic German Pumperknickel only from Westphalia found online. If theres a food shortage this will keep you healthy. Its like a 500 dollar one-time  insurance policy. Dont forget the honey.

Welcome to the latest episode of Knead to Know — your go-to podcast getting to the bottom of baking trends, baking entertainment, and more! Listen as Gina Brazão, a learning baker, pairs up with professional chef Gemma Stafford and her years of expertise to ask the questions everyone wants to know when it comes to the world's favorite pastime. Here's what on this brand new episode:No-Bake Baking: Gemma & Gina talk Puppy Chow — which then naturally turns into a discussion about Prince William's wedding cake... a no-bake cake. How does that work? Find out!Moon Cakes: Gemma & Gina talk about this delicate recipe and whether or not Bigger Bolder Baking will be providing one soon.Channing Tatum/Baking With Kids: Channing Tatum and his daughter baked a cake together for Halloween, so Gemma breaks down what it's like to bake with a toddler.Unnecessary/Useful Cake Tools: In this week's special edition of Grain of Salt, Gina shares a list of Pro-Chef tools for baking cakes — and gets Gemma's pro-chef insight on whether or not they're actually useful and worth it.Ask Gemma: This week's questions from YOU, the fans, include:Stand Mixer BrandsResurrecting Stale CookiesSalted vs. Unsalted ButterFans: please rate and review! If you leave a 5-star review, it might be read on the next episode!Get more Bigger Bolder Baking and the Bold Baking Network!Website: www.biggerbolderbaking.comYouTube: https://www.youtube.com/user/GemmaStaffordFacebook: https://www.facebook.com/BiggerBolderBakingInstagram: www.instagram.com/biggerbolderbakingTikTok: https://www.tiktok.com/@biggerbolderbakingWe'd love to feature your brand! Contact kevin@biggerbolderbaking.com for advertising and sponsorship opportunities with the subject “K2K Sponsor”ABOUT GEMMA STAFFORDGemma Stafford is an Irish-born chef, best-selling cookbook author, and host of the hit online baking show Bigger Bolder Baking. Gemma helps anyone bake with confidence anytime, anywhere with her chef-tested recipes and techniques that take the fear out of baking. Her videos have been viewed more than 350 million times and she has more than 8 million fans (“Bold Bakers”) online. She has been featured on numerous TV shows and as a guest judge on the Food Network's Best Baker in America and Nailed It! on Netflix. Every day Gemma connects with her millions of fans online via YouTube, Facebook, Instagram, and her website www.biggerbolderbaking.com. She lives in Santa Monica, California with her husband and producer, Kevin, new baby, George, and dog, Waffles.ABOUT THE BOLD BAKING NETWORKThe Bold Baking Network is your #1 authority for everything baking. The Network is led by Chef Gemma Stafford, co-creator & host of Bigger Bolder Baking, and co-creator & Executive Producer Kevin Kurtz. Our mission is to bring you the most diverse voices from baking experts and enthusiasts to help anyone bake with confidence anytime, anywhere. Our purpose is to bring YOU #baking #bakingpodcast #nobake #butter #cake #caketips

Unmissable TV. Debunking Matt's Teen Diet.  Clickfish: You won't BELIEVE these hacks! Lap Phan joins us.  See omnystudio.com/listener for privacy information.

Dr. Martin answers questions sent in by our listeners. Some of today's topics include: NAC supplement Blood thinners and their use non-HDL cholesterol Berberine to lower high-circulating insulin Unsalted nuts elevating blood pressure Safety of The Reset for children? Long-term fasting Tune in to hear Dr. Martin's responses!  

Don't be an Unsalted person.HOW??super simple if you follow this 2 steps.- Know your taste. - express them.more in this video about it.don't forget to follow me and subscribe the channelLet me know what you think about it in the comments!!NickSupport the show (https://paypal.me/NICKCAMARDA?locale.x=it_IT)

apple watch、動きを検出しほしい、食べ物を検出してほしい、おにやんま君　などについて話しました。ご意見・ご感想はハッシュタグ #pbn100 までお願いします。 shownotes AppleWatchのアルミとステンレス AppleWatchの心電図 「家庭用心電計プログラム」及び「家庭用心拍数モニタプログラム」の適正使用について(PDF) Garmin 「血中酸素トラッキング」機能への対応を4月下旬以降に対象のウェアラブルデバイスで順次開始 「ギガ」 バードウォッチングのAppleWatch活用 Apple Watchにカメラを追加できるWristcam Apple Watch の耐水性能について Xiaomi Mi Watch Fitbitは Googleの‌一部と‌なりました Apple Watchのワークアウト自動検出 Google Nest Hub（第2世代） Kinect あすけん 食事管理アプリ×ゲーミフィケーション～『あすけん』 の人気の秘密に迫る アップルがポッドキャストの有料定額サービス開始を発表 小泉今日子が語るポッドキャストの魅力、新番組「ホントのコイズミさん」を始めた背景 - 音楽ナタリー 特集・インタビュー おにやんま君 「蜂の巣に見立てたものをつるす」 「チート」

Episode 183 - "Unsalted C-Man" Titillating Topic - Bread and Dance Sheik Tweets - @the_IronSheik Sponsors Audible, Mathis Designs, Cornfed and Wed, Friday After Class, Room 56 Studios, Anchor News or Nonsense What'd You Do? Cabin Trips and Airline Travel What Do You Think? Mortal Kombat Casting, Mandalorian, WandaVision, and MCU Excitement What'd You Watch? Young Rock and Kenan, The Map of Tiny Perfect Things, Judas and the Black Messiah, Barb and Star Go to Vista del Mar Next Week: I Care A Lot One More Thing Take a Look Back, Pat Yourself on the Back, Texas Helpers Don't forget to LIKE, SHARE, SUBSCRIBE and COMMENT to be a part of the conversation! Connect with us! Email, Facebook, Twitter For movie reviews and other fun stuff, check out Jared Buckendahl! YouTube, TikTok, Facebook, MERCH, Patreon, Twitch --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/the-soco-show/message Support this podcast: https://anchor.fm/the-soco-show/support

You wrote some goals, good for you! Now is the test of your resolve! Over the next several weeks as you strive for your goals you WILL BE TESTED. You WILL WANT TO QUIT.You WILL WANT TO MAKE EXCUSES. THIS is your opportunity to separate yourself from the other 92% of the world and create the life of your dreams!Today I go back to the concept of separation season and use baking good ol' chocolate chip cookies as a springboard to understanding how to come out EXTRAORDINARY!For fun, here's my favorite best ever tried and true recipe! Thick and Chewy Chocolate Chip Cookies Recipe By Americas Test KitchenIngredients2 cups Flour plus 2 tablespoons1/2 teaspoon Baking Soda1/2 teaspoon Salt12 Tablespoons Butter 1 1/2 sticks Unsalted, melted and cooled until just warm1 Cup Brown Sugar Packed1/2 Cup Sugar1 Egg Lrg plus 1 Egg Yolk2 teaspoons Vanilla1-1 1/2 Cups baking Chips Semi Sweet Chocolate, I tried milk, but I think semi sweet really works better because it doesn't melt down like milk does and with the sweet cookie the semi sweet cuts that a bit making it a perfect balanceInstructionsHeat oven to 325 and adjust racks to upper and lower middle positions.Line two baking sheets with parchment or spray with nonstick spray.Whisk the flour, baking soda, and salt together in a bowl and set aside.Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended.Beat in the egg, yolk, and vanilla until combined.Add the dry ingredients and beat at low speed until just combined.Stir in chips to taste.Roll a scant 1/4 cup of the dough into a ball.Holding the ball with fingertips of both hands pull the dough in half, rotate 90 degrees and stick back together so that the jagged edges are sticking up. (obviously in the picture I did not do that this time)Bake until light golden brown, 15-18 min, rotating the baking sheets front to back and top to bottom rack half way through the baking time.As always THANKS FOR SHARING THIS EPISODE!Curious about investing in apartments? Click here to schedule a time to talk with me!

It's a beautiful day to be in Chile, especially if you're part of the wizard mafia. Yep, you read that right. Roya talks about the island of Chiloe and it's strange warlock and sex troll problem. Then Casey brings us back to the slightly more sane as she talks about the one time human scarecrows turned mummies of Chile's most scenic beaches. Email us at: Strangeunusualpodcast@gmail.com Patreon: Patreon.com/strangeunusual Follow the pod at: @strange_unusual_podcast Follow Casey: @calamitycasey Follow Roya:@royarampage Twitter: @_strangeunsual Facebook: The Strange and Unusual Podcast 'Elevator' music: Private Hell Productions Theme song: rap2h

We had a scheduling conflict and had to reschedule Eliana Golberstein Rubashkyn To next Friday. She is excited to come on and talk to you, but we have to wait 7 days.I scratched my head trying to think about who would be a good replacement and could only think of one person. Phil Busardo, inspiration for the "#1 best selling flavor in the Unsalted line... Watermelon Peach".Phil was the first video guest of #sonoflibertyradio around a year ago. We'll catch up with him, talk about vaping, we'll ask him if he "Knows Nicotine", mention the Aussie Senate Select Committee on THR and that 220,000 Aussie's who used vapor products to get away from smoking are just anecdotes and haven't really quit smoking according to academics in Australia and that all of the successful vape companies are really owned by Big Tobacco according to an Aussie Senator.Join us on Facebook, YouTube and Twitter tonight at 10pm Eastern.

In this Women's History Month special episode of FemRadio, join host Sofia Vavaroutsos with co-hosts Casey Dobson, Supriya Sharma and Kate Jones to discuss some iconic Canadian female artists and more with news and sports. Then, hear an exclusive interview by contributor Denise Ruzage with Tiffany Turchyn, founder of Toronto-based jewelry company Unsalted Honey to discuss the realities of being a woman in business and the importance of perseverance.

Tortilla chips without salt? No, thanks. Similarly, who wants the burden of religious obligations without the actual life-transforming power of Jesus that enables us to do what is humanly impossible? If the gospel doesn't empower us to love our enemies, how are we any different from the world? In this episode we look at the total transformation of one disciple, and how completely changed He was by the upside way of Christ. What if our lives were marked by this supernatural, inexplicable love for even those we most naturally dislike? Join me here for Episode 11 as we seek to be salty, just as Jesus intended...

This episode: Meet the party!Ingredients:    Unsalted butter    1 English muffin, split    1 Sausage patty    2 slices American cheese    2 large eggs, beaten to blend    Kosher salt and freshly ground black pepper    Handful of chopped fresh chives    Hot sauce and/or honey (optional)Cast & Credits:- Producer & DM: Scott- Editer & Bambi: Jin- Social Media Manager & Greg: DeSombre- Bengt: Tommy- Sanjana: Lena- Music: Taylor Calise- Art: Jon Bliss ( https://twitter.com/jonblissart )- Recorded on our Discord server by Craigbot! ( https://craig.chat/home/ )Want to find out more about us? - https://rfedpod.com/Want to Email us? - RFEDPod@gmail.comWant to follow us on Social media?- Instagram: https://www.instagram.com/RFED_podcast/- Facebook: https://www.facebook.com/RFEDpod- Twitter: https://twitter.com/RFEDpod- YouTube: https://www.youtube.com/channel/UCT3QkpOLLIBwvSKZUZPq7IQ  (we'll get a custom url when you subscribe to the channel!)

Unsalted saltines, dick gods, and giant squid turtles, oh my! Shaun Duke and Jen Zink put on their totally-educated-about-ancient-Greece hats for a kraken good discussion of the 2010 remake of Clash of the Titans. They tackle the confusing enigma that is Sam Worthington, what it's like to play Voldemort twice, the problem with Greek gods, […]

Love the Great Lakes? Join Allison Devereaux as she explores the largest freshwater system on earth. Unsalted: a podcast for people who live, work and play on the Great Lakes. Find Unsalted on Instagram.

Episode 12 00:37    Rugged Charm and Hot Wings Maples: Great trees for smaller yards 04:41    Easy to care for and beautiful perennials for shade 10:54    Cantaloupe Peach Cobbler Rugged Charm Maple https://www.jfschmidt.com/introductions/ruggedcharm/index.html (https://www.jfschmidt.com/introductions/ruggedcharm/index.html) Hot Wings Maple https://plantselect.org/plantstories/hot-wings-tatarian-maple-a-tree-for-all-seasons/ (https://plantselect.org/plantstories/hot-wings-tatarian-maple-a-tree-for-all-seasons/) Cantaloupe Peach Cobbler 1 ripe cantaloupe, seeded, peeled, cubed (about 3-4 cups) 2 ripe peaches or nectarines, seeded, peeled, and cubed ½ c sugar ¼ tsp ground ginger ½ tsp nutmeg 1 tsp cinnamon 1 tsp vanilla ½ stick Unsalted butter 1 pinch salt TOPPING 3 Tbsp shortening 1 c all-purpose flour 1 Tbsp sugar 1 ½ tsp baking powder ½ tsp cinnamon ½ tsp salt ½ c milk Preheat the oven to 400 degrees F. Combine all filling ingredients in a large saucepan and stir. Simmer until the mixture starts to thicken and starts to boil then take off the heat. Transfer the mixture to a 9 x 11 baking dish. In a separate bowl, mix flour, baking powder, sugar, cinnamon, and salt. Cut in shortening until the dough looks like small crumbs and then mix in milk. Once a dough forms, scoop spoonfuls of the dough onto the hot fruit mixture. Bake the cobbler for 25-28 minutes or until the dough turns golden brown. Music Credit intro and outro: The Joy Drops. Not Drunk Mix Full Band No Vocal. Used under creative commons. https://creativecommons.org/licenses/by/4.0/legalcode (https://creativecommons.org/licenses/by/4.0/legalcode) Transition music: Savannah Peterson, unnamed composition. Used by permission. Follow us on Instagram @homegrownhorticulturepodcast https://www.instagram.com/homegrownhorticulturepodcast/ (https://www.instagram.com/homegrownhorticulturepodcast/)

This week Erika and Brooke discuss change that Erika is experiencing. Brooke brings up her binge worthy series on Netflix.They tried a boxed wine this week called Wine Cube. As well as a gifted wine from Sarah Brennan called Unsalted, a Michigan made wine.Thank you to: Perspektiv Media, Robert K with EXP Realty, A Little Something in Downtown Port Huron, The Ultimate Sounds Entertainment Group, and CK Fit!We hope you Enjoy!

From the epic story of her first kiss, to Helen answering the door completely naked, to the best challenge for your teens-- you're going to love every minute of this episode. Listen here and then send your teens to Clueless by Mary Lehnardt (the other episodes are pretty awesome too!) or you can listen at http://marylehnardt.com/ IG @marylehnardtYou can find Abi on Instagram @abiayres and her website abiayres.comWe promise to update you when she does another Unsalted event. xoxo

In this episode, Derik Hyatt chats with Great Lakes surfer and filmmaker, Vince Deur from his home in Grand Haven, Michigan as he reflects on his experience directing the 2005 56-minute film, “Unsalted: A Great Lakes Experience,” which follows Vince on a road trip around the 5 Great Lakes to meet and surf with other landlocked surfers. The film begins with videotape footage Vince recorded in November 1990, when he nearly drowned while surfing Lake Superior near Whitefish Point.  Vince had been caught in a rip current for about an hour, trying futilely to swim to shore, before being suddenly released by the current. Back on dry land, he pledged on camera that he would one day make a film about surfing the Great Lakes.  Unsalted combines home movies of lake surfing going as far back as the 1960’s with contemporary footage culled from 150 hours of filming. The documentary ends on January 22, 2005, when Vince and several pro-surfers from the Ocean Pacific surf team reached the tip of Lake Superior, 24 kilometers northeast of Duluth, Minnesota, in Stony Point, to encounter the "biggest, cleanest ... most ocean like wave" Vince had ever seen on a lake.  The film would go on to screen at film festivals on four continents, with Vince becoming a contact person for surfers around the world who wanted to experience surfing the Great Lakes. You can connect with Vince on Twitter @vincedeur and watch his videos on Vimeo and his YouTube channel.  Unsalted: A Great Lakes Experience is available for purchase on Amazon. This episode was recorded on May 29, 2020.  It is family friendly with minimal swearing, but no f-bombs. We acknowledge that this episode was recorded on the unceded, ancestral and occupied traditional territory of the xʷməθkʷəy̓əm (Musqueam), Səl̓ílwətaʔ (Tsleil-Waututh) and Skwxwú7mesh (Squamish) Nations of the Coast Salish Peoples.  As we live, work, surf and play, we say Mahalo to the Métis, Inuit and Indigenous peoples of Turtle Island and from around the world, who have stewarded these lands and sacred surf spots for thousands of years.  This podcast is available free for streaming and download on iTunes, Apple Podcasts, or wherever you get your podcasts.  You can also watch the Show on our Freshwater Surf Goods YouTube Channel.  Be sure to listen, rate, review and share!  To reach Derik Hyatt for comments, questions, collaboration, sponsorship, business enquiries or bookings, including SUP and yoga, please email derik@freshwatersurfgoods.com.  Permastoked is brought to you by Freshwater Surf Goods.  Your surf brand devoted to spreading the stoke across the unsalted seas and cultivating pride amongst the surf community.  We do this by providing products and apparel that celebrate the awesomeness of both Great Lakes and Canadian surf culture. For more information, visit www.freshwatersurfgoods.com and be sure to sign up for our newsletter.  You can also find us on Facebook, Instagram, and Twitter.  Mahalo for listening.  Stay stoked! LINKS Web: www.freshwatersurfgoods.com Facebook: https://www.facebook.com/freshwatersurfgoods/ Instagram: https://www.instagram.com/freshwatersurfgoods/ YouTube: https://www.youtube.com/channel/UChueUd4VG0WYXN3ky532vzg? Twitter: https://twitter.com/fwsurfgoods Pinterest: https://www.pinterest.ca/freshwatersurfgoods/ LinkedIn: https://www.linkedin.com/company/freshwater-surf-goods/ A SPECIAL MAHALO TO: Mark Malibu & The Wasagas for providing our intro music “Hey Chiwawa” from their 2009 album entitled Crash Monster Beach and our outro music “End of Summer” off their 2017 album Return of the Wasagas.  For more information, visit https://wasagas.com/.  Find them on iTunes or wherever you get your music. Damajuana reggae uploaded by detroitbase on 2019-08-30 to https://archive.org/details/reggae_201908.  Public License available at https://creativecommons.org/licenses/by-nd/4.0/legalcode.  (Original length = 2:30. Modified to 1:59.) Ukelele Parade by Fernando Oyaguez Reyes published May 22, 2014 and uploaded to https://archive.org/details/UkeleleParade.  Public License available at https://creativecommons.org/licenses/by-nc/3.0/legalcode.  (Original length = 2:44. Modified to 0:52.)

Ready to dive in and get "unsalted" with Alicia and Nikki?! Join the girls as they walk you through getting to know them, the meaning and purpose behind creating their very own podcast, and playing a fun game of "would you rather..." PRESS PLAY! Our Unsalted Life with Alicia (@aftruschke) and Nikki (@nikki_Johnston09) OUR UNSALTED LIFE INSTAGRAM: http://www.instagram.com/ourunsaltedlifepod/ SPONSORED BY ANCHOR: Anchor: The easiest way to make a podcast. http://anchor.fm/app --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

(0:00) Show Open Coronavirus Has Passed 200,000 Cases Worldwide as Misinformation Continues to Spread and Millennials may be at a higher risk for catching coronavirus, did we forget to say good morning? (14:20) Entertainment News   'Dr. Oz' to film remotely after staffer tests positive for coronavirus "The Rosie O'Donnell Show" Is Being Revived . . . for One Episode Whoopi Goldberg Is Moderating "The View" from Home Drake Is Self-Quarantining Because He Hung Out with Kevin Durant . . . And the NFL Might Have Its First Confirmed Case The NBA is considering a charity game . . . with HEALTHY players. CONAN O'BRIEN's show will resume taping at the end of the month . . . without an audience KELIS is hosting a food competition show for Netflix called "Cooked with Cannabis". Rob Gronkowski to host two-night WrestleMania event April 4-5   Lori Loughlin's college scam trial will go on despite coronavirus (25:25) Stop Flushing These Things Down the Toilet  Because of the overly robust toilet paper runs people have made this month, some of us still don't have enough.  And it's led to a lot of toilet paper "alternatives" being flushed. Now people are worried it could back up sewage systems.  So let's take a second to review the top things you should NOT be flushing . . . Wet wipes.  Even if they say "flushable," it's not true.  They don't break down like toilet paper does. So they can clog your plumbing, or your local sewage system if enough people do it.  The same applies for baby wipes and moist towelettes. Paper towels, and even tissues. They're not designed to break down in water like toilet paper is. Antibacterial wipes, like those Clorox wipes everyone stocked up on.  Hopefully you haven't resorted to using THOSE in the bathroom.  But in any case, don't flush them. Lady products, including tampons.  If you normally flush them, now's the time to break that habit.  The same applies for Q-tips and cotton pads. Condoms.  Sewage treatment plants have to deal with them a lot.  But it's even more important to stop flushing them right now. Dental floss.  It can wrap around stuff and cause blockages.  You also shouldn't flush HAIR for the same reason.  (31:55) What Foods Were So Undesirable That They Found Themselves Alone on Empty Shelves? There have been rushes on grocery stores for the past week, with people clearing out the supply of everything from frozen pizzas to mac and cheese. But there are some things that are SO undesirable that they managed to stay on the shelves while people bought up everything around them. A website compiled a bunch of people's social media pictures to put together a list of the foods that no one wanted, even now.  Those include . . . Frozen pizzas with pineapple . . . or with cauliflower and broccoli crusts. Cans of Manhattan Clam Chowder soup in a New England grocery store. Hot Tamales-flavored Peeps. Baby Shark cereal. Aquafina water. Gluten-free battered halibut. Unsalted potato chips. And, of course, Corona beer.  Drive in indecency  A strip club in Portland, Oregon is having strippers deliver food to people's door . . . and they're calling it "Boober Eats."  And a Vegas strip club is offering drive-thru peep shows. (44:30) Dumbass of the Day   Texas man, 23, is ARRESTED for lying about testing positive for coronavirus in social media post sparking panic that jammed hospital phone lines A Guy Says He Was So Drunk, He Didn't Realize He Stole Two TVs An Australian Law Professor Livestreaming Her Class Spots a Student in the Middle of a Sex Act (great audio) (54:50) Today Is the First Day of Spring . . . It's the Earliest Spring in 124 Years Today is the vernal equinox, which marks the first day of spring in the Northern Hemisphere and the first day of fall in the Southern Hemisphere. And this is actually the earliest spring in 124 years.  NOT because of anything any groundhog predicted, though.  It all has to do with Leap Days and Daylight Saving Time.  In 2000, we had a Leap Day.  In the first year of other centuries, like the year 1700, the year 1800, and the year 1900, there wasn't a Leap Day because years that are evenly divisible by 100 don't get one. But if a year is evenly divisible by 400, like the year 2000, then we DO have a Leap Day.  Why? Because of some calculations made in the 1500s. Seriously. SO . . . because 2000 was a day longer, it started pushing the time of the vernal equinox slightly earlier every year.  Plus, in recent years, Daylight Saving Time has started earlier in the year, before the equinox, instead of after.   That brings us to now, and the equinox is today at 11:49 P.M. Eastern time.  That's the earliest it's been since all these random factors collided back in 1896, when the vernal equinox was at 9:29 P.M. Eastern on March 19th. I hope that's all confused you enough to take your mind off what's happening in the world.  Weed is Essential San Francisco is allowing marijuana dispensaries to stay open as they're considered "essential businesses."  (100:50) What about Our Money!? Brad pisses off Frank for saying he's doing his job wrong.  Checks for all Americans will not be cut for at least THREE WEEKS says Steve Mnuchin - but if the crisis continues there will be a second round of handouts up to $1,000 per adult   Treasury Secretary Steve Mnuchin said that Americans could see their first round of checks in three weeks  The checks would be for $1,000 per person, $500 per child  'So for a family of four, that's a $3,000 payment. As soon as Congress passes this, we get this out in three weeks,' he told Fox Business Network  And, if the emergency continues, another round of checks would come out later 'And then six weeks later, if the president still has a national emergency, we'll deliver another $3,000,' he said        Support the show: https://podcave.app/subscribe/the-world-famous-frank-show-4eehjczc See omnystudio.com/listener for privacy information.

The Big Bossman slides into your podcast feed on this beautiful hump day. Send questions, topics, WYR’s, Poor Posture of the Week/Listen to this Fxck Shxt suggestions to welcometothepoddy@gmail.com Visit the website at www.welcometothepoddy.com Welcome to the Poddy is brought to you by Bet with Joel (click the link and enter code PODDYEXCLUSIVE50 for 50% off your first week). Socials: IG: www.instagram.com/claytron23/ www.instagram.com/welcometothepoddy/ Twitter: twitter.com/claytron_ twitter.com/WelcomePoddy Facebook: www.facebook.com/WelcomeToThePoddy/ YouTube: https://www.youtube.com/channel/UCldd5jGzGXDXW1-H3De0QtA For all the music you hear in WTTP, listen to the WTTP playlist on Spotify at open.spotify.com/user/1240542189/…dHRCqWx96zuymAPw **PLEASE DON'T FORGET TO RATE AND REVIEW US 5 STARS, IT REALLY HELPS!!*

Dr. Josef Mengele - https://bit.ly/2RT071o | Bodies on a cart - https://bit.ly/2RRXoFm - - -  Anatoly Oroprienko - https://bit.ly/37Jt7PC | Weapons - https://bit.ly/2TZdRds

We know we're late with this episode. You'll never guess what happened to us. We got sick. Both of us. We've been struggling hard. 

This week is Superbowl Sunday, and the San Francisco 49ers are going head to head with the Kansas City Chiefs! JLO and Shakira and headlining the half time show and the commercials are bound to be entertaining and thought-provoking. With all this fun, you’re guaranteed to work up an appetite. Don’t worry, I've got you covered with this crunchy kettle-cooked potato chip nachos. For this recipe, you will need the following ingredients. For the Kettle cooked potato chip nachos you will need: 1 bag (8 ounces) Kettle potato chips (Unsalted) 2 ounces of cream cheese ½ cup of unsweetened/unflavored coconut milk ½ cup crumbled blue cheese 1 ½ cups of shredded Gouda Kosher Salt and Freshly ground black pepper 1 thinly sliced jalapeno 1 diced tomato 1 can of pitted black olives ½ cup sour cream 2 tablespoons of scallion Background Music, Intro, and Outro Written By Markus Huber | Performed By Tide Electric | Produced By Tide Electric ---- Background Music for Advertisement: Written By Adrian Dominic Walther | Performed By Dr. Delight | Produced By Dr. Delight --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

David, Tony, and Jacob talk pogs and pugs, hero vs hero contests , The Mandalorian, favorite candy bars, and other talk from the comic shop.

Join the Funky Family and support us over at our brand spankin' new Patreon page https://www.patreon.com/funkyjunk . There's heaps of community rewards to claim and exclusive content up for grabs so don't miss out! We're excited for our crazy little community to keep growing and for you to be apart of it and to contribute your thoughts and amazing ideas! In this episode we talk about everything from Ben's rational hate for unsalted nuts, to Pat's childhood obsession with thinking one day that if he did enough good he would be whisked away by Zordon to become a power ranger... it only get's funkier from there. We Dive into TikTok, Jurassic Park, Transformers, Jeff Goldblum, Shia LaBeouf, Hot Ones, The AFL Grand Final, we tell new stories and old and so much more! Join in on the conversation!

Fats and Oils In this podcast, I talk about the different fats and oils I keep in my home and what I use them for. Olive Oil Olive oil comes in many grades. The three main grades are Extra Virgin, Virgin, and Olive Oil or Light Olive Oil. Extra Virgin is the first press of the ground olives. It does not have heat added. It is usually green in color and grassy and peppery in flavor. It is best to use this oil cold or at room temperature and not to heat it as heat will degrade the flavor of the oil. I like to use it for dipping bread or salad dressings. Virgin is usually the second or third press of the olives. It still has not had heat or chemicals added to extract the oil. It has less of the grassy and peppery flavors. I will occasionally use it to cook with but try to avoid super high heat as it oxidizes quickly. Olive Oil or Light Olive Oil is extracted with heat and sometimes chemical solvents and then refined. It is neutral in flavor and is best for cooking or baking   Coconut Oil Coconut oil comes in two forms, refined and unrefined. It is a solid until about 75-76 degrees Fahrenheit. Unrefined Coconut Oil tastes like coconut. It has a high smoke point and is good for sautéing. I like to use it for stir-fry and hash browns. It does retain the coconut flavor, so it works really good with Asian flavored dishes. Refined Coconut oil is coconut oil that has been refined either with chemicals or heat. It does not taste like coconut and is good for high temperature cooking because it has a high smoke point.   Butter I keep three kinds of butter in my home, Unsalted butter, Salted Irish Butter, and Ghee.   Unsalted Butter is conventional butter that does not have any added salt. I like to use it for baking. The reason I prefer unsalted is that different brands have different amounts of salt. In baking, it is easier to add salt to the recipe than to guess how much salt is already in the butter.   Salted Irish Butter has a deep yellow color. I use the KerryGold brand. The cows in Ireland are grass fed and you can see that it changes the color of the butter. I find that it softens faster at room temperature and has a rich butter flavor. I use it to spread on toast or anything that need a pat of butter.   Ghee is butter that has the milk protein solids and water removed. Butter is and emulsion of milk fat, milk protein solids and water. When you cook the butter gently, the water evaporates, and the milk solids fall to the bottom of the pot and eventually brown. This clarified butter has a high smoke point and works well when you want butter flavor but are worried that the butter will burn at the high temperatures. My simple salmon is best when cooked in ghee. It allows you to get a nice brown crust on the fish which adds flavor and texture. You can find ghee near the other oils in the grocery store. It is shelf-stable but should be refrigerated after opening. I make my own following this recipe bye Foodie With Family. Specialty Oils Toasted Sesame Oil I keep toasted sesame oil in my refrigerator for Asian dishes. A little adds a depth of flavor. You want to keep it in the refrigerator because it oxidizes quickly.   Peanut Oil I use peanut oil for deep frying. In the summer we will deep fry once or twice a month. You can strain and re-use the oil 2-3 times. I like to keep it refrigerated after I have used it. It is important to start with neutral flavored things that won’t give the oil flavor. I like to start with donuts or French fries and fry fish or chicken the last time we use the oil. Margarine I don’t use this vegetable oil regularly in my home but have some in my refrigerator now because my daughter had to make a Gothic Cathedral out of gingerbread for a school project. She had a tight budget and it was much less expensive than butter. My mother uses margarine in many of her cookie recipes. It is key to getting the right texture in her cookies. My cookie recipes use real butter. Canola Oil I have a bottle of canola oil in my cabinet because my husband uses it on our document shredder as a lubricant. I don’t like to cook with it as it is highly refined and high in Omega 6 fatty acids. Many quick breads and muffin recipes call for vegetable oil. It gives the muffins a moist texture. Substituting butter in recipes developed with oil and five the baked goods a dry texture.

In this week's episode, we talk about our least favorite ways of getting hit on, paint-balling in Detroit, woman being banned from Walmart, and much more! As always, please leave us a review, subscribe, and share with a friend! Axton Supplements- 15% off Promo Code: Awkward https://axtonsupps.com Primal Herb- 20% Off Promo Code: Awkward https://primalherb.com/?rfsn=1873693.ce53f ThinkNoo- https://igg.me/at/thinknoo

In this episode, Emily and Patra discuss ASMR, one of Emily's favorite True Crime stories (in which she probably offends every person ever), and the horrifying death of Silvia Likens. This is Off Air with Emily and Patra.Rate | Comment | Subscribewww.offairwithep.com@offairwithep

In this episode, Emily and Patra discuss ASMR, one of Emily's favorite True Crime stories (in which she probably offends every person ever), and the horrifying death of Silvia Likens. This is Off Air with Emily and Patra.Rate | Comment | Subscribewww.offairwithep.com@offairwithep

This week we continue presenting YOUR favorite recipes! And Melody gets THE SPOON! The recipes: My Favorite Brownies Berry Cornmeal Cake. 195g. Unsalted butter, room temp 190g. Sugar + 30g. Separated  1.5 tsp. Salt 2 Large Eggs 50g. Grape-seed oil, or canola oil 60g. Maple Syrup 15g. Vanilla extract 200g. All purpose flour 120g. Cornmeal 10g. Baking powder 7g. Baking soda 270g. Creme Friache, or sour cream or whole plain yogurt 130g. Ricotta cheese 150g. Berries of your choice. I prefer Raspberries! 1: Position a rack in the middle of your oven and preheat to 350*F/180*C. Line and grease a 10”/25-cm round cake pan. 2: In a stand mixer fitted with the paddle attachment, cream the butter, sugar(190g.)and salt on medium high speed, until light and fluffy. Incorporate the eggs one at a time, beating well after each addition. Be sure to scrape the sides and bottom of the bowl well. 3: With the mixer on low speed, pour in the oil, maple syrup and vanilla. Pause mixing and add the flour, corn meal, baking powder, baking soda, creme friache and ricotta cheese. Mix cautiously, just until incorporated. Do not over mix! 4: Scoop the batter into the prepared pan, top with berries and sprinkle with the remaining sugar (30g.). Bake for 1 hour and 10 minutes or until a cake tester comes out clean. Do not over bake. Allow to cool for 15 minutes in the pan. 5: Place a flat plate on top of the cake and pan. Carefully invert it the cake onto the plate by flipping both upside down. Then lift the pan carefully off the cake and peel the parchment paper off. Be careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right side up onto the plate. This cake is best served the day its made, but keeps, tightly wrapped at room temp for 2-3 days Email us at thebakingpodcast@gmail.com, join us all on our Facebook group--Just search for The Baking Podcast!

We get into the piracy on the Great Lakes done during the Revolutionary period and move forward to it's role in the civil war.

Who needs parrots in a region with plenty of crows. The fresh water pirates of the Great Lakes provide a refreshingly fresh look at the traditionally scurvy salt water occupation of plundering piracy. It's all about aaaargggggitude in this podcast as we look at a rare form of piracy rarely discussed, a pirate king, dominant fleets that plundered far and wide, historic new directions and a boat stealing, cannon shooting, Yooper pirate captain - who couldn't lose for getting totally busted.

Formerly an architect and marketing consultant in Italy, now a production designer and private chef in LA: today’s guest, Alessandra Manias, is just bursting at the seams with passion and creativity.   Alessandra started Saor Project with her husband, Gianluca Zago, to share the origin of ancient Italian culture, particularly northeastern Italian cuisine, with a wider audience. The real Italian traditions are based on a peasant culture and poor food, which is disappearing in the modern world. Through private dinners, forking awesome events, and a mouth-watering blog, Saor offers Italian dishes and traditions that are slowly disappearing and very important to preserve.   “The food has to be really good, the presentation has to be good – but everybody has to be happy!” –Alessandra Manias   We also discuss: The lovely spritz we enjoy during our conversation (Prosecco, aperol, & sparkling water) Creating SAOR Project with her husband, Gianluca Seeking out food from the Northeast region of Italy Delicious smoked cheeses Differences between the cuisines in different regions of Italy Alessandra’s favorite spots to shop in LA Making fresh bread & pasta Once a month, Alessandra opens up her apartment for a lovely meal (sign up on MeetUp) The geography of Italy Why Alessandra and her husband are pursuing this passion project The peasant culture behind Italian food   Alessandra’s Top Secret Crostata Recipe:   Ingredients:   2 cups of flour ½ cup of sugar 1 egg ~150g of Unsalted butter 1 tsp of Italian yeast (Alessandra uses Paneangeli) A little bit of vanilla extract OR a little bit of lemon zest   Directions: Mix everything If it’s too dry, add a little bit of milk Put in freezer for 10 minutes Arrange dough in pan Bake for 30 minutes at 350 degrees If you want, you can serve with whipped cream on the side   Resources: Learn more at saorproject.com Connect: Facebook | Instagram | Twitter Join the Meetup Group: LA Italian Dinner Experience - Saor Project   Alessandra Manias’ Bio: Alessandra was an architect and consultant in Italy, and now she’s a production designer and private chef in Los Angeles. Alessandra is a creative person that expresses herself in many ways: design, art and food. She created SAOR Project with her husband Gianluca, a company about private chef service. Alessandra is the main chef, but she also collaborates with other chefs.    She started to cook when she was 12 years old, taking recipes and secrets from her mother and grandmother. Just Forking Around is produced by Podcast Masters

A short intro to my series of Podcasts and a look in to why I am doing it. Let's take back the Fire Service!

Organifi Quah! iTunes Review Winners! In this episode of Quah, sponsored by Organifi (organifi.com, code "mindpump" for 20% off), Sal, Adam & Justin answer Pump Head questions about programming barbell or kettlebell complexes into a MAPS program, missing the days of recording raw episodes in Doug's living room, the five people who have helped mold them into the person they are today and if one can outsmart their body's metabolism, structure, etc with enough effort to be successful at bodybuilding in spite of poor genetics. Adam's “Organifi” cookies (4:01) Justin's nut butter from Thrive Market (8:35) Recap of the Train the Trainer event (9:06) Weekend update (18:10) Quah question #1 – Would you ever program kettle bell/barbell complexes to a MAPS program? (30:38) Thrive Market love (38:45) Quah question #2 – Do you guys feel you have lost your rough edges? Do you miss the days recording in Doug's house? (42:00) Quah question #3 – It is said you are the average of the 5 people you surround yourself with. Who are the 5 people who have helped mold you into the person you are today? (50:03) You cannot pour from an empty cup Quah question #4 – Do you believe some people no matter how hard they work, will not be successful at bodybuilding? Can you outsmart your body's metabolism, structure, etc. with enough effort to be successful at bodybuilding in spite of poor genetics? (1:02:50) Become the best version of yourself Related Links/Products Mentioned: Organifi (Official Mind Pump Sponsor) Coupon Code "mindpump" for 20% off Thrive Market (Mind Pump sponsor) One FREE month's membership $20 off your first three purchases of $49 or more (That's $60 off total!) Free shipping on orders of $49 or more Adam Keto Cookie (recipe) (1.5 oz) Sugar-free cocoa powder (2 oz) Truvia (2 oz) Unsalted butter softened at room temperature (2 oz) Cream cheese 2 Large eggs (1 tsp) Sugar-free vanilla extract (1 scoop) Organifi green juice (1 scoop) Organifi vanilla protein Optional: ¼ Chocolate chips, ¼ walnuts chopped Preheat oven to 375F Mix cream cheese with truvia and blend until smooth Lightly beat the eggs and mix with the softened butter and vanilla extract Add the egg mixture to cream cheese and mix well until no lumps Gently fold in cocoa powder Line a baking tray with baking paper Spoon out mixture into round mounds – they will flatten in the oven Bake for 10-15 minutes Let cool completely, will get more crispy when cool Enjoy!! Mind Pump ahoy! Keto cacao nib cashew cookies (paleo / vegan) – Recipe MAPS Performance The 21 Irrefutable Laws of Leadership: Follow Them and People Will Follow You – John C. Maxwell (book) The Truth About Bodybuilding Genetics (article) People Mentioned: Jake Sibbs (@j_2264) Instagram Doc Savage (@the_primal_savage) Instagram Ryan Junk (@UFCGym_Ryan)  Twitter John C Maxwell (@JohnCMaxwell)  Twitter Chris Kresser (@chriskresser)  Twitter Melissa Wolf (@meliwolff)  Instagram Spud Webb Also check out Thrive Market! Thrive Market makes purchasing organic, non-GMO affordable. With prices up to 50% off retail, Thrive Market blows away most conventional, non-organic foods. PLUS, they offer a NO RISK way to get started which includes: 1. One FREE month's membership 2. $20 Off your first three purchases of $49 or more (That's $60 off total!) 3. Free shipping on orders of $49 or more How can you go wrong with this offer? To take advantage of this offer go to www.thrivemarket.com/mindpump Would you like to be coached by Sal, Adam & Justin? You can get 30 days of virtual coaching from them for FREE at www.mindpumpmedia.com. Get our newest program, MAPS Prime Pro, which shows you how to self assess and correct muscle recruitment patterns that cause pain and impede performance and gains. Get it at www.mindpumpmedia.com! Get MAPS Prime, MAPS Anywhere, MAPS Anabolic, MAPS Performance, MAPS Aesthetic, the Butt Builder Blueprint, the Sexy Athlete Mod AND KB4A (The MAPS Super Bundle) packaged together at a substantial DISCOUNT at www.mindpumpmedia.com. Make EVERY workout better with MAPS Prime, the only pre-workout you need… it is now available at mindpumpmedia.com Have Sal, Adam & Justin personally train you via video instruction on our YouTube channel, Mind Pump TV. Be sure to Subscribe for updates. Get your Kimera Koffee at www.kimerakoffee.com, code "mindpump" for 10% off! Get Organifi, certified organic greens, protein, probiotics, etc at www.organifi.com Use the code “mindpump” for 20% off. Go to foursigmatic.com/mindpump and use the discount code “mindpump” for 15% off of your first order of health & energy boosting mushroom products. Add to the incredible brain enhancing effect of Kimera Koffee with www.brain.fm/mindpump 10 Free sessions! Music for the brain for incredible focus, sleep and naps! Also includes 20% if you purchase! Please subscribe, rate and review this show! Each week our favorite reviewers are announced on the show and sent Mind Pump T-shirts! Have questions for Mind Pump? Each Monday on Instagram (@mindpumpmedia) look for the QUAH post and input your question there. (Sal, Adam & Justin will answer as many questions as they can)

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Chicken Capricciosa. Ingredients: For the Garnish: 2 cups arugula 1 cup ripe tomatoes, diced 1⁄2 red onion, diced 3 tbsp. extra-virgin olive oil salt & freshly ground black pepper For the Chicken: 4 skinless, boneless chicken breasts 1⁄2 cup Parmesan 1 cup unseasoned breadcrumbs grated rind from 1 lemon 2 eggs, lightly beaten salt & freshly ground black pepper 2 tbsp. olive oil 3 tbsp. Unsalted butter 4 tbsp. flat-leaf Italian parsley, finely chopped juice of 1 lemon Directions: For the Garnish: Combine the arugula, tomatoes, and onion in a bowl. Add the olive oil, season with salt and pepper, and toss to combine. For the Chicken: Pour the Parmesan, breadcrumbs, and lemon rind into a shallow-sided dish and season with salt and pepper. Pour the eggs into another shallow-sided dish and season them with salt and pepper as well. Dip the chicken breasts into the egg mixture, then into the breadcrumb mixture. Shake off any excess and reserve on a plate. Heat a large sauté pan over medium-high heat, then add the olive oil. Add the chicken breasts and sauté until cooked through and golden brown (2–3 minutes per side). Add the butter to the sauté pan, and stir with a wooden spoon to loosen any caramelized bits of chicken that may have stuck to the bottom of the pan. Remove from the heat, and stir in the chopped parsley. Arrange the chicken breasts on a platter, spoon the pan sauce over all, then drizzle with the lemon juice. Garnish each serving with the arugula, tomato, red onion mixture.

Chef Luca Paris joins Dr. Mike to discuss his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to discuss his latest creation for Culinary CPR: Chicken Capricciosa. Ingredients: For the Garnish: 2 cups arugula 1 cup ripe tomatoes, diced 1⁄2 red onion, diced 3 tbsp. extra-virgin olive oil salt & freshly ground black pepper For the Chicken: 4 skinless, boneless chicken breasts 1⁄2 cup Parmesan 1 cup unseasoned breadcrumbs grated rind from 1 lemon 2 eggs, lightly beaten salt & freshly ground black pepper 2 tbsp. olive oil 3 tbsp. Unsalted butter 4 tbsp. flat-leaf Italian parsley, finely chopped juice of 1 lemon Directions: For the Garnish: Combine the arugula, tomatoes, and onion in a bowl. Add the olive oil, season with salt and pepper, and toss to combine. For the Chicken: Pour the Parmesan, breadcrumbs, and lemon rind into a shallow-sided dish and season with salt and pepper. Pour the eggs into another shallow-sided dish and season them with salt and pepper as well. Dip the chicken breasts into the egg mixture, then into the breadcrumb mixture. Shake off any excess and reserve on a plate. Heat a large sauté pan over medium-high heat, then add the olive oil. Add the chicken breasts and sauté until cooked through and golden brown (2–3 minutes per side). Add the butter to the sauté pan, and stir with a wooden spoon to loosen any caramelized bits of chicken that may have stuck to the bottom of the pan. Remove from the heat, and stir in the chopped parsley. Arrange the chicken breasts on a platter, spoon the pan sauce over all, then drizzle with the lemon juice. Garnish each serving with the arugula, tomato, red onion mixture.

Furry-Muscle Cast – 52 – Before the Rush 1.       Introductions a.       Guess - Tibor Tiger - Cardio Kitty! b.      Maximus-Ursus – Cooking Burr! (Maybe) c.       Beastly Bahamut – Away d.      Tiptoe – Planning for the Tip of the World! e.      Jazz Wolf – Bou(ing) coffee all the time? f.        Schredded Wolf – Can’t Life, Leave! g.       Snowheart – Away h.      Syn – So Rat-ness! i.         Tiberious – Awy j.        Zak – Crazy Cyber Rhyno!   2.       Topics a.       MWFF 2015 – Plans -          Highlight any events are focus anybody be doing while at the convention. b.      Tips of Thanksgivings -          With Thanksgiving in about two weeks there a lot of stuff to watch out for. One thing to keep in mind is that while others are not on a workout plan, you are. Watching what one eats is a good place to stay focus on, not saying one shouldn’t eat that special dish, just keep a few points in mind while doing so. -          1. Don’t let yourself not eat all day for a big buffet later on. – Skipping meals lowers one metabolism, as well as eating a big gigantic meal. -          2. When eating load up on meat and vegetables – Eat less starches and more high-fats items such as green bean casseroles and candied yams. -          3. Eat Turkey, Go Skinless – Lose the skin and eat more meat. -          Some Examples: -          Turkey: Roasted, With Skin; Calories: 208; Protein: 54%; Carbs: 0%; Fat: 42% -          Turkey: Dark Meat, No Skin; Calories: 187; Protein: 61%; Carbs 39%; Fat: 35% -          4. Drink More Water, Less Coffee and/or Alcohol -          In addition to filling you up a little more with your meal, drinking water will ensure that you stay hydrated, and flush out some of that excess sodium that you will be eating. -          5. Eat Slow - Eating slower, taking smaller bites, and putting your utensils down in between bites will ensure that your body lets you know when it is full, rather than letting you overstuff yourself too early on. -          7. Weight Maintenance, Rather Than Weight – Weight lost is not a major priority, but keeping weight maintenance is the focus. -          8. Skip The Crust. Just One Serving - When eating pie, eat the filling part and leave the crust, to save on some empty calories. -          Source: http://www.bodybuilding.com/fun/herve12.htm c.       Thanksgiving Nutrition Tips -          Highlights of good and bad stuff during Thanksgiving. -          Good Low-Calorie Ideas   ·         Turkey ·         Broccoli ·         Green Beans ·         Low-sugar sauce/jelly ·         Egg whites ·         Sugar-free yams ·         Celery ·         Cucumbers in vinegar ·         Onions ·         Mushrooms ·         Brussel sprouts ·         Green salads ·         Zucchini ·         Apples ·         Lean white meat or fish soups ·         Yellow squash ·         Spinach ·         Unsalted nuts ·         Avocado ·         Fresh tomato ·         Unsweetened teas ·         Coffee without cream ·         Pears     -          Bad Low-Calorie Ideas   ·         Sweet potato casserole ·         Deviled eggs ·         Cranberry sauce/jelly ·         Candied yams ·         Celery with cream cheese ·         Pecan pie ·         Store-bought breads ·         Stuffing or dressing ·         Corn ·         Baked beans ·         Ham or red meat ·         Peas or couscous ·         Glazed carrots ·         Honey-glazed ham ·         Twice-baked potatoes or mashed ·         Pasta, hot or cold ·         Cream-based soups or chowders ·         Potato salad ·         Cashews ·         Cheese ·         Pita wraps ·         Creamy salad dressings ·         Sodas ·         Gravy ·         Alcohol ·         Crackers   Source: http://www.bodybuilding.com/fun/gluhareff21.htm Tibortiger Review – Heart Monitor Name of Product Links to smart technologies and logs data. Uploads to server for later review. Emails From: Falconmage @All Question: Is there a difference between working out 5 days in a week for an hour compared to 3 days in a week for two hours? Which works best between the two? (Shawn Arent, an exercise scientist at Rutgers University. There was a huge difference between working out two and three days a week. While any amount of exercise is an improvement over none at all, if you're already in decent shape, exercising for just two days a week will not get you much additional benefit.) Source: http://www.businessinsider.com/we-asked-an-exercise-scientist-how-many-days-a-week-you-need-to-work-out-to-actually-make-a-difference-2015-6   From: BlackDog @Schredded Wolf Question: Every 10 days I cave-in, which don't seem that bad. Any idea on how frequently should I cave if I want to be more on a bodybuilding level?   From: KittyOfTheNorth @Schredded Wolf Question: I learn that training all muscle groups sequentially is the best way to keep the blood pumping. But for some reason this doesn't seem right, I am wrong?   From: NorthStary @All Question: What is the best way to get definition in my outer calves? I ask because I see more definition in my outer calf than my inner ones.   From: BlackDawn @Jazz Question: How did you start drawing art and what keeps you drawing?   From: Southpolar Bear @Jazz Question: Is there any advice you could give on long distance bike riding?   From: Hamster @All Question: I just started going back to the gym recently. Any idea on what I could do to increase Pull-Ups?   From: Claws @All Question: I have been weight training for a few weeks now. I have seen improvements and wanted to track my workout and diet. What suggests would the Cast give?   From: Steven @Tiptoe Question: I only sleep for about five hours a night and have little to no sleep (Its just how I function). I feel like I have no energy and no motivation. What can I do to boost my physically and mind back in to gaining muscle and wanting to get back in the gym?   From: FoxxyFlorida @Syn Question: Do you take any vitamins are supplements before you work out?   From: Wolfmoon @Max Question: I know being tall has it problems, what seems to be the most problems for you when working out are your goals?       Closing Out: We can’t do the show with you, the listeners. Thank you for taking the time to rate us on iTunes, as well as all the feedback and question we received each month. You can find the show on our website as well as iTunes, Libsyn, Stitcher Radio, Blubrry, doubleTwist, Miro and many other podcast directories. You can email us at FurryMuscleCast@gmail.com, you can also call us and leave comments are questions at 571-208-Buff (2833). You can find us on Twitter @FurryMuscleCast. Show notes, pictures, links and many other materials can be found at our main website at http://www.furry-muscle.org. Next Furry-Muscle Cast: December 11th.    

Join Karl and George on this week’s episode of the MindSpace Café, the most irrelevant (but interesting) podcast found on the internet. What is George going to announce? Why does Karl hate unsalted butter? When will George go to bed? And will George and Karl finish their short film? Find out only on the MindSpace Café. Karl's Social Media: Blog: http://recollectionsofasociopath.blogspot.com George's Social Media: Instagram: @gwphotographe Website: http://www.temteenstudios.com/

What good is salt that has lost its flavor?  Tune in to find out how not to lose you flavor in life.