Podcasts about Whisk

THE FANTASTIC POUR Brett welcomes The Rick of Jeff and Rick Presents: Unpacking the Power of Power Pack: Rick Heinichen to the Fantasti-Lounge to talk Cyclops! We enjoy a Blueberry Mojito and read The Uncanny X-Men #176. Join us in the Fantasti-Lounge as we discuss if Cyclops is better off without Jean Grey, Rick's all-time X-Men team, the best Marvel pilots, not messing with hippos, and much, much more! Secret Pour-igins: The Mojito Cocktail: Blue Summers Ingredients (per drink): 2oz White Rum 75oz Fresh Lime Juice 5oz Blueberry Simple Syrup 8–12 Fresh Mint Leaves Club Soda Instructions In a large glass or mason jar, add 2 scoops vanilla ice cream. Add a shot of Irish cream Add some chocolate syrup Slowly pour in Guinness Top with whipped cream Dash of nutmeg and/or chocolate shavings Stir it up and enjoy Garnish Mint Sprig 3 blueberries Glassware Collins or basically any type of glassware Blueberry Simple Syrup Recipe 1 cup blueberries 1 cup lemon juice 1 cup warm water 1 cup white granulated sugar Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Whisk lemon juice into syrup; serve immediately or cool. Instructions Add the mint, lime juice and simple syrup to a glass and gently muddle. Add the rum and fill the glass with ice. Top with club soda and give an easy stir Garnish with a big mint sprig and blueberries Non-Alcoholic version of Blue Summers Follow all other instructions above, just replace White Rum with additional Club Soda. Comic: The Uncanny X-Men #176, Marvel Comics, 1983 Have a question or comment? E-MAIL: fwpodcasts@gmail.com You can find The Fantastic Pour on these platforms: Apple Podcasts Amazon Music Spotify The Fantastic Pour podcast is a proud member of the FIRE AND WATER PODCAST NETWORK: Fire & Water website: http://fireandwaterpodcast.com Fire & Water Facebook page: https://www.facebook.com/FWPodcastNetwork Fire & Water on Bluesky: https://bsky.app/profile/fwpodcasts.bsky.social Fire & Water Podcast Network on Patreon: https://www.patreon.com/fwpodcasts Use our HASHTAG online: #FWPodcasts

Recipe4 x 200g pork shoulder chops 200ml dry cider 500ml water 15g seasalt 30g brown sugar 1 teaspoon mustard seeds 1 clove garlic, smashed 2 sprigs fresh rosemary Place the cider, water, salt, sugar, mustard seeds, garlic and rosemary in a pan and simmer until sugar and salt have dissolved. Cool completely. Place the chops in a container and cover with the brine. Cover and chill overnight. Remove from brine and pat dry on kitchen paper.1 tablespoon oil 150ml dry cider 2 tablespoons Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon honeyBoil the cider, Worcestershire, vinegar and honey until reduced by half. Rub the oil on the chops and place on barbecue or hot pan. Cook for 2 minutes each side then lower the heat and brush with the glaze for another 3 minutes each side or until cooked through. Allow to rest for 5 minutes before slicing.Grilled apple and walnut salad 2 red eating apples Oil for brushing 75g walnuts toasted in a pan for a minute and coarsely chopped 2 red onions 1 little gem lettuce 200ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons of chopped lovage or a mixture of chopped parsley and celery leaves Salt and pepper to taste Quarter and core the apples and brush with oil. Cook on the barbecue or grill pan to scorch and soften. Peel the onions, ensuring root intact and then cut in half through the root and into 3 wedges from each half. Brush with oil and cook on the barbecue until scorched and softened. Season with salt and pepper. Chop the apples and onions in half and toss in the walnuts. Whisk the sour cream and oil together and add the lovage or parsley mix. Season to taste and mix into the apple mixture. Separate the gem into leaves and arrange on a plate with the salt in the middle of them. Slice the pork and arrange around.

Happy World Whisk(e)y Day!What better way to celebrate world whisky day than to do a tour of 8 countries with a tasting from a distillery from each.Countries visited on this tour - Scotland, India, USA, New Zealand, Ireland, Japan, Canada and of course Australia with a couple of other honorable mentions.If you get a chance we hope you can sit and listen with a dram in a comfortable chair, but of course you can listen almost anywhere, wherever you listen we trust you will enjoy the Banter over Whisky. If you have any feedback, ideas or questions for the Banter crew please feel free to contact us on Instagram, Facebook or email banteroverwhiskypodcast@gmail.com Or chase up one of the crew with Adrian @that_whisky_place, Brad @banter_over_whisky and Vic @vic.whiskey

Whisk(e)y Wednesday Goes Italiano! Special Guest, Francesca Nonino. Grappa NoninoTASTING LINE-UPil Merlot di Nonino Grappail Moscato di Nonino Grappalo Chardonnay di Nonino GrappaL'Apertivo NoninoAmaro NoninoAmaro Nonino RSV

Get out your throwing sprinkles because the Whisk Management Shop is officially open for business!

Crème Caramel with orange, date and sherryCrème Caramel 500ml whole milk 225g castor sugar 1 teaspoon vanilla paste 4 eggs + 1 yolk Take 4 x approximately 200ml ramekins or 4 metal pudding bowls and place on a folded towel or blue cloth in a roasting tin. Set the oven to 130oc. Heat 100g of the sugar in a pan and cook until a golden amber colour. Divide among the bottom of the ramekins and allow to set. Place the milk and vanilla in a pan and bring to a simmer. Whisk the eggs and yolk with remaining sugar and pour over the hot milk. Whisk then pass through a sieve into a jug. Pour into the ramekins. Pour boiling water half way up the outside of the ramekins in the pan and cook for about 45 minutes or until wobbly but set. Cool in the tray and then chill in the fridge. Orange,date and sherry salad 2 large oranges 75g chopped dates 50g dark brown sugar 1 teaspoon vanilla paste 50ml Pedro Ximenez sherry Peel the oranges with a serrated knife, including the pith. Segment the oranges by going in between the membranes and removing the segments. Squeeze the remaining juice into a pan and add the dates, vanilla, sugar and sherry. Bring to a simmer until the sugar has dissolved. Cool and mix in the orange segments. Place the bottom of each ramekin into a pan of boiling water, run a sharp knife around the edges and turn the pudding, sugar side up onto plates. Arrange the orange salad around the plate and serve.

This is one of the simplest and quickest sticky bun recipes I know, and the buns are top notch. Makes 8-10 large buns Ingredients Syrup ½ cup brown sugar 3 big tablespoons butter 4 tablespoons maple syrup Dough 1 cup warmed milk 2 teaspoons active yeast granules 1 teaspoon sugar 3 cups plain flour ½ teaspoon salt 1 large egg 100g butter, softened Filling 2 tablespoons butter - melted 1/3 cup brown sugar 3 teaspoons each cinnamon and mixed spice 1 cup walnut pieces, chopped roughly Method Line a 23cm cake tin with baking paper, making sure it comes up the sides. Melt brown sugar, butter and maple syrup and simmer for 1 minute. Pour half of this into the base of the lined tin. In a small jug stir the yeast and warm milk and sugar together and leaving to froth for 5 minutes. In a large bowl whisk together the flour and salt. Whisk together frothy yeast mix and egg and pour this into the dry ingredients. Mix together with a knife until combined to a sticky dough. Add in butter a tablespoon at a time and keep mixing until it's incorporated. Turn out onto a lightly floured surface and knead for 5 minutes until it is shiny and smooth. This can also be done in a mixer with a kneading attachment too. Leave to rise until doubled in size – about 60 minutes. To assemble buns: Roll out dough to a 20x30 rectangle. Brush with melted butter then sprinkle over sugar, spices and ¾ of the walnuts. Starting from the long side furthest away from you and roll up, bringing it towards you. Use a sharp knife or, my preferred technique, dental floss or thread (see note) to cut into nine equal portions. Place in lined tin, evenly spaced to allow for expansion, cut side up. Leave to rise in a warm place until doubled in size – about 45-60 minutes. Preheat oven to 190 C fan bake. Bake for 35-40 minutes or until golden brown. Remove buns from oven and let settle for a few minutes before turning out onto a serving dish or board. Peel off paper to reveal the syrupy buns! To serve, top with remaining syrup and walnuts. Eat up! Nici's note: Dental floss, or cotton, makes a great cutting tool when making these buns. Slide a length of thread under your dough, wrap it around the top and quickly pull it tight. The floss/thread should cut cleanly and easily right through the dough. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Whisk(e)y Wednesday: Gone Wild w/ Alma Del Jaguar Tequila May 7th 2025

Discover the story behind HDA Cigars as Devonte Jennings hosts Andray and Zack for an honest dive into their journey from military camaraderie to cigar entrepreneurship. Get the facts on their blends, business philosophy, and the unique passion fueling their brand.In this episode, we cover:- The origins of HDA Cigars and the military background of its founders- Detailed breakdowns of HDA's three core blends: Cataclysm, Veiled Mutiny, and Descending Shadows- The blend creation process and focus on construction, flavor, and quality- Challenges and realities of breaking into the cigar industry with a new brand- Where to find HDA Cigars, upcoming plans, and pairing tips for the perfect smokeWatch now to get a no-nonsense look at what sets HDA Cigars apart in today's cigar scene.Episode Content00:00 Introduction05:58 Cigar Lounge Collaboration Story09:20 Cigar Blends: Unique Trio Unveiled12:03 Cigar Brand's First-Year Milestone13:54 Cigar Journey: From Basics to Luxury17:53 "Cigar Passion Becomes Business"22:42 Andray and Zack's Roles Explained24:10 Resilience in Cigar Retail28:12 "Guaranteed Product Quality Assurance"31:06 "Simplistic Branding, Quality Cigars"34:33 HCA Cigars: New Shops & Specials39:30 Exciting Growth and New Releases40:08 "Loyal to Ash Subscription Event"Help us to continue to make great content! Your donations are truly appreciated! - Monthly Cigar Subscription - https://loyaltoash.com/?aff=5- Rabbit Air Purifier: Use code PUFF6 for a 10% Discount or use the following link -https://www.rabbitair.com/?ref=puffsipchat- Puff, Sip, Chat Swag Available at: https://www.puffsipchat.com/- CashApp - $thestickmen- PayPal at https://www.paypal.com/donate hosted_button_id=3J2PBSCZDTFE6Puff, Sip, Chat is hosted by Reggie Kimble (aka StickMan #1) and Co-host Sean Simpson (aka StickMan Simp). What makes us unique is that we cover the Cigar and Whiskey scene in our neighborhoods across the globe. Look out for our Whiskey Reviews, Cigar Reviews and Interviews with the cigar lifestyle influencers that make what we do so much fun! Our motto is to always "Puff, Sip, Chat ... Repeat"Support the show

Ok grab a drink, sit back and relax. Today I dive into a couple of topics. Give my opinion and thoughts on them. Hope you find value in it. This whiskey world is changing and we have to adapt to it.Badmotivatorbarrels.com/shop/?aff=3https://www.instagram.com/zsmithwhiskeyandmixology?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==Patreon.com/the_whiskeyshamanThe whisky world is changing – it's time others caught upWhisky commentator Colin Hampden-White takes issue with wine writer Andrew Jefford's depiction of the whisky ‘magi'Words by Colin Hampden-White17 December 2020. https://cluboenologique.com/As someone who spends a good deal of time reading, writing, talking about – not to mention consuming – Scotch, I would probably be considered part of the whisky cognoscenti pinpointed by Andrew Jefford in his ‘tips for wine lovers whose heads are turned by whisky', published here last month. In his counsel, Andrew accuses the whisky ‘magi' of having ‘sanctified' a certain type of Scotch for ‘whisky beatitude' – single malt, ideally single-cask bottlings of ‘multitudinous finishes and aged rarities'. It's an outdated view.The proportions of my professional reference points are the inverse of Andrew's. I am a professional whisky communicator, but also a huge wine lover. I chair the Circle of Wine Writers, and still write a great deal about wine; and I can tell Andrew that the days of whisky purists considering blends to be somehow lesser fare than single malts are well and truly over – particularly in the face of such vaunted blends as Chivas' Tribute to Honour (which sells for as much as $240,000) or Diageo's £100,000 Diamond Jubilee. Further down the scale there is a plethora of premium blends, from Pernod Ricard's Royal Salute to Johnnie Walker's Blue Label. These expressions are enjoyed by single malt lovers as much as anyone, who appreciate the complexity of their creation.Acclaimed blends include Chivas' Tribute to Honour and Diageo's £100,000 Diamond JubileeRather than being elitist, the attitude of whisky purists has changed to encourage new enthusiasts of all types. The days of bartenders advocating strict ways to drink whisky and insisting upon the need to take single malt neat are over. I would never want a wine lover to be daunted by high-strength whisky, so I agree with Andrewthat adding water is a good idea – and if you asked the “whisky Magi” today, they would likely say the same. Indeed I would advocate adding as much water as you wish, to suit your taste (though don't forget that most single malt ranges, at 10 or 12 years old, come in at 40% ABV – so anyone who has enjoyed a good Martini will be very familiar with how they react to high-strength spirits).Whisky in the 1980s was not a particularly popular drink. While many people still drank Scotch, it was is no way, shape or form trendy. All that changed in the late 1990s, when a new breed of whisky drinker emerged. This consumer sought rare single malts and even single cask offerings – something the industry duly noted and promoted accordingly.Whisky may have a romantic, nostalgic image but it is attracting a more contemporary audience, says Hampden-White. Photo by Martin Scott PowellIt's your whisky, drink it however you likeIt became clear by the mid-2000s, however, that if whisky's appeal was to grow further, it would have to be introduced to the mainstream market – and that by keeping whisky exclusive and elitist, this would never happen. From that point on, the whisky industry changed its tune, and the tartan, bagpipes and cask-strength whisky had to step aside. There was a new message to anyone keen to newcomers asking how the spirit should be drunk: “It's your whisky, drink it however you like”.

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NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices

Katarina Cermelj (Kat for short) is an award-winning cookbook author, food writer, photographer and creator of the popular ‘free-from' baking blog, The Loopy Whisk. She has a PhD in Inorganic Chemistry from the University of Oxford, having previously completed her undergraduate Chemistry degree at the same university. Being a science nerd, she loves to use a very scientific, analytical approach in her recipe development – and she's also a big believer in not only providing reliable, fail-proof (and always delicious) recipes, but also the reasons for why they work. Kat's first cookbook, Baked to Perfection, has been described as "the only gluten-free cookbook you'll ever need" and has won The Guild of Food Writers Specialist Subject Award 2022, the Fortnum & Mason Food and Drink Debut Cookery Book Award 2022 and was a finalist in the IACP Awards 2022. Her latest cookbook, The Elements of Baking, is an in-depth (and enthusiastically nerdy) guide to making any recipe gluten-free, dairy-free, egg-free, vegan or even gluten-free vegan – all while ensuring it still tastes spectacular. theloopywhisk.com Instagram, Facebook and TikTok: @theloopywhisk In this episode, we discuss: How an intolerance for gluten and dairy sparked the launch of The Loopy Whisk How her PhD in inorganic chemistry paved the way for a career as a recipe developer           Why the formula matters – using GF flour doesn't guarantee success           What gluten is, and why it causes some people big problems Tips for making the best GF bread Why sometimes you have to adjust the amount of flour used in GF recipes on the fly What her two cookbooks, Baked to Perfection and The Elements of Baking, are all about  The one GF recipe that Kat is most proud of And much more!

NASCAR legend Kyle Busch and his wife, Samantha, stop by the kitchen on their way to the Daytona 500… and we talk about everything from Kyle's career to Samantha's cooking content. And, while we chat - I make a Sweet Tea Fried Chicken Sandwich with pimento cheese and Alabama White Sauce – in honor of Race Day! Follow Kyle Busch: https://www.instagram.com/rowdybusch Follow Samantha Busch: https://www.instagram.com/samanthabusch This episode is brought to you by NASCAR. It's all happening this Sunday, April 27th at 3 PM Eastern on FOX. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Sweet Tea Chicken Sandwich w/ pimento cheese + Ramen Coleslaw Sweet Tea Chicken: Sauce: * ¾ cup mayonnaise * ¼ cup buttermilk * ¼ cup distilled white vinegar * 1 TBSP fresh cracked pepper * 1 ½ tsp dark brown sugar * 1 ½ tsp kosher salt * ½ tsp Dijon mustard * ½ tsp garlic powder * ½ tsp Worcestershire sauce * 1/8 tsp cayenne pepper 1. Whisk all ingredients until smooth. Pimento Cheese: * 3 cups shredded extra-sharp cheddar cheese * 8 ounces cream cheese * ½ cup mayonnaise * 1 jar diced pimentos, drained * 1 jalapeno pepper, minced * ¼ tsp garlic powder * ¼ tsp cayenne pepper * ¼ tsp onion powder * Salt and pepper to taste 1. Mix all ingredients together until combined. Chicken: * 2 TBSP kosher salt * 1 tsp baking soda * 4 Cups Extra Sweet Tea * Skinless boneless chicken breasts * 1 ½ cups flour * ½ cup cornstarch * 2 tsp garlic powder * 1 tsp fresh cracked pepper * ¾ tsp cayenne pepper * Buttermilk * Brioche Buns * Heirloom tomatoes * Pickles 1. Mix sweet tea and baking soda. Add chicken to mixture, cover with lid and let sit for 1-12 hours before dredging and frying. After chicken has marinated, tenderize and flatten out. 2. Whisk flour, cornstarch, kosher salt, garlic powder, fresh cracked pepper, cayenne. Pour buttermilk into separate bowl. Dredge chicken back and forth between the two. 3. Heat air fryer to 380 and cook chicken for ~20 minutes, flipping halfway through. 4. Add chicken to buns, drizzle with white sauce, add heirloom tomatoes, pickles, and pimento cheese. Ramen Noodle Coleslaw: * 1 - 14 oz bag of coleslaw * 2 green onions, sliced * 1 – 3 oz package of chicken-flavored ramen * 4 TBS sugar * 2 TBS vegetable oil * 2 TBS sesame oil * 2 TBS seasoned rice vinegar * Slivered toasted almonds * Salt 1. Combine coleslaw, green onions, and crumbled/uncooked ramen noodles 2. Whisk sugar, vegetable oil, sesame oil, vinegar, seasoning packet from ramen noodles, and salt to taste 3. Pour dressing over the coleslaw mixture, sprinkle toasted almonds on top Learn more about your ad choices. Visit megaphone.fm/adchoices

KONU BAŞLIKLARI:1. OpenAI, yeni modelleri o3 ve o4-mini'yi duyurdu. Bu modeller, web araması, Python ile veri analizi, görsel okuma ve gerektiğinde görsel içerik oluşturma gibi gelişmiş yeteneklere sahip. Artık yüklenen görselleri sadece açıklamakla kalmıyor, sorulan sorularla birlikte yorumlayabiliyor.

These pancakes may not only be the most delicious thing you'll eat this Easter, they may also be the most healthy! Makes 12+ Ingredients 2/3 cup rolled oats 1 tsp cinnamon 1 tsp mixed spice ½ tsp nutmeg ½ tsp baking powder ½ tsp baking soda 3 tbsps. currants or sultanas 1 banana, mashed 1 medium egg ¼ cup natural yoghurt ¼-1/3 cup water or milk Butter for frying and eating Method Blitz the oats in a blender or food processor until it's like flour. Tip into a bowl and add in spices, baking powder and soda and currants or sultanas. Whisk together banana, egg, yoghurt and ¼ cup water (or milk) and pour into the dry ingredients. Stir until it forms a smooth batter, adding more water/milk if it's too stiff. Heat a pan to medium. Grease the surface with a little butter. Drop spoonfuls of batter into the pan and cook until browned on one side and puffed before flipping and cooking through. Serve with butter, or syrup, or whatever you fancy. Happy Easter! PS. I reckon they're even better cold. LISTEN ABOVE See omnystudio.com/listener for privacy information.

4 pork chops about 150g each 2 eggs 100g plain flour seasoned with salt and pepper 100g panko breadcrumbs (crispy Japanese crumbs available in most supermarkets) or regular breadcrumbs 50g finely grated parmesan oil for fryingSet the oven to low heat – about 80°c. Beat the eggs in a dish. Place the seasoned flour in another and mix the crumbs and parmesan in another. Place a chop on a sheet of parchment, top with another sheet and beat with a rolling pin to flatten into escalopes. Dip the escalopes in the flour, then the egg and then cover with the crumbs. Heat a thumb nail depth of oil in a frying pan over medium high heat. Place a wire rack on a roasting tray. Add the escalopes one or two at a time into the oil – don't over crowd and cook for about 3 minutes on each side or until golden and crisp. Place on rack and in oven while you cook the rest.Apple and celery salad 4 stalks of celery from inside 1 Granny Smith apple 150ml sour cream 100ml olive oil or good local rapeseed oil 2 tablespoons chopped lovage or parsley Salt and pepper to taste 1 tablespoon white balsamic or cider vinegar 2 little gem lettuces, leaves separated washed and patted dry on kitchen paperSlice the apple thinly until you get to the core then slice another side until the core is exposed. Cut the slices into thin matchsticks. Arrange the leaves around a bowl. Slice the celery thinly on the bias and mix in with the apple. Whisk the sourcream, oil, vinegar and lovage together and season to taste. Toss in the celery and apple and spoon over the leaves. Serve with the schnitzel.

Articles we discuss in this episode:https://www.thespiritsbusiness.com/2025/02/compass-box-ceo-steps-down/https://www.kob.com/new-mexico/state-lawmakers-introduce-bill-to-increase-alcohol-and-tobacco-taxes/https://www.breakingbourbon.com/bourbon-whiskey-press-releases/jack-daniels-introduces-14-year-old-tennessee-whiskey-for-the-first-time-in-over-a-century  Check us out on Instagram @curiosity_publichttps://www.instagram.com/curiosity_public/ Watch us on YouTubehttps://www.youtube.com/channel/UCcplnOSfcnOh5paIL2LdaAw We have t-shirts! Grab them here:https://curiosity-public.myspreadshop.com/allhttps://www.redbubble.com/people/CuriosityPublic/shop Join our Patreon:https://www.patreon.com/CuriosityPublic Stay curious! All claims made here about alcohol, whether in this podcast, in this description, or on our Youtube channel, are solely our opinions and intended only for those of legal drinking age. All links provided here should only be accessed by those of legal drinking age.

What does it mean to be feminine? What does it mean to be masculine? More importantly, what does it look like to be connected with our divine masculine and feminine? These polarities are present in all of us; sometimes we display balanced energy and other times we are completely out of whack. In order to address an unbalanced energy, we must first know what balance looks like. Sacred masculine energy looks nothing like the toxic masculinity we've come to recognize in patriarchal society. Similarly, sacred feminine energy is in direct opposition to the clinging, desperate energy we see in the unbalanced feminine. As we wander through the woods on this misty afternoon, get in touch with the energy within you, it's time to meet the sacred! What am I reading?The Lanterns of Lost Memories by Sanaka HiigariThe Let Them Theory: A Life-Changing Tool That Millions of People Can't Stop Talking About by Mel Robbins  What's playing on repeat?Say it Ain't So by WeezerWhat's for dinner? Southwest Black bean and Sweet Potato Bowl Ingredients:2 medium sweet potatoes, peeled and diced1 can (15 oz) black beans, drained and rinsed1 cup cooked quinoa1 cup fresh corn kernels (or frozen, thawed)1 red bell pepper, diced1 avocado, diced1 cup cherry tomatoes, halved½ cup red onion, finely chopped¼ cup fresh cilantro, chopped1 tsp olive oil for roastingSalt and pepper to tasteDressing Ingredients3 tbsp olive oil2 tbsp lime juice1 tsp ground cumin1 tsp smoked paprika½ tsp garlic powder½ tsp chili powder1 tsp maple syrup (optional for sweetness)Salt and pepper to tasteInstructions: Preheat oven to 400 degrees. Dice potatoes, coat in olive oil and salt and pepper, spread onto lined cookie sheet. Bake until fork tender. Cook quinoa according to package directions. Wash and chop veggies. Whisk together dressing ingredients. Compile bowls with quinoa, sweet potatoes, beans, veggies, and drizzle with dressing. Enjoy! Greek Yogurt Cookie DoughIngredients:1/2 cup Greek yogurt1 tablespoon whey protein powder (vanilla, cookie dough, or unflavored)1-2 tablespoons peanut butter (creamy)Sweetener of choice, to taste1 teaspoon chocolate chipsInstructions:Mix Ingredients: In a mixing bowl, combine the Greek yogurt, protein powder, peanut butter, and your chosen sweetener. Stir until smooth and creamy.Adjust Consistency: Gradually add milk if needed to achieve your desired texture. The amount of milk will depend on the thickness of the yogurt and protein powder.Add Chocolate Chips: Fold in the chocolate chips to complete your cookie dough.Serve or Chill: Enjoy immediately or refrigerate for a cool treat later.Articles:https://iamsahararose.com/blog/what-is-divine-feminine/https://medium.com/@tanyanatazsha/9-powerful-ways-to-connect-with-the-divine-feminine-e547c94ccc8ahttps://lonerwolf.com/divine-masculine/Support the show

Whisk(e)y Wednesday: Barreling Into Spring with Ryan & Randall & Hold Card

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Comedians Noel Miller and JR De Guzman come by the kitchen to chat while I make them black bean mole and corn fritters… And the topics are WILD – everything from JR's hot mom to sex after pregnancy. We also deep dive Noel's ethnicity, talk about sex addicts anonymous, and create a hit song. Follow Noel Miller: https://www.instagram.com/thenoelmiller Follow JR De Guzman: https://www.instagram.com/jrdguz This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com PERMISSION TO PARTY WORLD TOUR is on sale now: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer Black Bean Mole, Street Corn Fritters with Chili Lime Crema Black Bean Mole * ½ LBS crumbled chorizo * 1 cup chopped onion * 1 cup chopped sweet red pepper * Garlic cloves * 1 can black beans * 1 can pinto beans * 1 can black-eyed peas * 1 ½ cups tomatillo salsa * 1 cup chili sauce * 2 TBSP honey * 1 TBSP instant coffee granules * 1 tsp cinnamon * 3 ounces semi-sweet chocolate * Queso fresco * Avocado * Tortillas 1. Preheat oven to 375 2. In large skillet, cook chorizo, onion, red pepper, and garlic over medium heat untul chorizo is browned 3. Add remaining ingredients and mix well 4. Bake, uncovered for 40 minutes 5. Sprinkle with queso fresco, serve with avocado and warmed tortillas Street Corn Fritters * 3 cups frozen corn kernels, defrosted * ½ cup diced red onion * 1 diced jalapeno * ½ cup finely minced cilantro * 1 cup shredded cotija/chihuahua cheese * 1 cup flour * 2 TBSP cornmeal * 1 ½ tsp baking powder * Salt and pepper * 2 tsp tajin * 1 tsp garlic powder * 1 cup half and half * 2 eggs * Cotija cheese crumbled * Frying oil 1. Combine everything except half and half, eggs, and crumbled cotija 2. Beat eggs then add to mixture with half and half 3. Form patties then fry in oil 4. Top with chili lime crema and cotija cheese crumbles Chili Lime Crema * ½ cup sour cream * ½ lime, juiced and zested * 1 tbsp cilantro * 1 tsp chili powder * Salt to taste 1. Whisk all ingredients together and chill Berty-Boy-Rita (Vodka Margarita) * 2 Oz. Por Osos Vodka * 1 oz. Cointreau or triple sec * ¾ oz. lime juice * ½ oz. orange juice * Tajin 1. Mix all liquids, shaking well. Put tajin on the rim of your glass and pour over ice. Learn more about your ad choices. Visit megaphone.fm/adchoices

Meringues 3 egg whites 175g castor sugar 1 teaspoon white wine vinegar 1 teaspoon cornflour Set the oven to 120oc and line a baking tray with parchment paper.Whisk the egg whites in a clean bowl to stiff peaks. Slowly add the sugar, whisking all the time. Whisk in the vinegar and cornflour. Spoon into a piping bag and pipe circles onto the tray and then pipe up on each to make a nest. Bake for about an hour or until set. Turn off the oven and allow the meringues to cool in the oven. Crushed berry and coconut cream 100g frozen mixed berries 35g castor sugar 200ml double cream 25g desiccated coconut toasted in a dry pan until goldenSprinkle the sugar over the berries and leave until defrosted. Crush with a fork. Whip the cream to stiff peaks and fold in the berries and all but a teaspoon of the coconut. Lime Curd Zest and juice of 3 limes 3 egg yolks 100g castor sugar 25g cornflour mixed with 35ml water 75g butter, cut into dice Place the lime zest and juice in a pan and bring to the boil. Whisk the egg yolks with the sugar and cornflour mixture then add to the lime mixture. Whisk until smooth and thick – be careful the eggs don't curdle. Remove from heat and add the butter a little at a time whisking until melted between each increment. Cover with cling, cool and chill/ To assemble – Remaining teaspoon of coconut Zest of 1 lime Spoon the crushed berry cream into the meringues and pipe some of the lime curd around ( the rest will keep in a clean jar in the fridge for a couple of weeks) Sprinkle over the coconut and lime zest.

This year (as eggs are currently selling for $4.95 a dozen on average), the pressure's on to sustain beloved family traditions while also ensuring that none of those precious Easter eggs go to waste.   This sounds like a challenge for the Lutheran Ladies ...  In their latest Iron Ladle Challenge, Erin, Sarah, and Rachel are cooking with eggs — both raw and hard-boiled. Rachel offers a fresh take on the classic seven-layer salad with her nine-(or-ten?-)layer Cobb salad; Sarah whips up a Paleo-friendly, coffee- and cardomom-infused, almond-milk baked egg custard (from scratch!); and Erin digs deep into her own family history to serve up a literal golden oldie, Egg  à la Goldenrod.    Spring is the air — and eggs are on the table — in this delectable episode.   Rachel's Many Layered Cobb Salad  In an 11 x 15 pan, layer (in order):  1 head chopped iceberg lettuce  1+ cup chopped celery  1+ cup frozen baby peas, cooked and cooled  Dressing: 1(ish) pint mayonnaise, mixed with 1 packet Hidden Valley Ranch seasoning  1+ cup thin sliced grape tomatoes  1 diced chicken breast (rotisserie, roasted, or fried)  5+ chopped hard boiled eggs  ½ pound crumbled bacon  Shredded Colby-jack cheese to taste  (Optional extra layers: diced onions, chopped avocado; may substitute bleu cheese for Colby-jack.)  Dairy-Free Baked Egg Custard (from Sarah) (paleopantry.org/dairy-free-baked-egg-custard-made-with-almond-milk) 600ml almond milk 1 vanilla pod (or 1/2 teaspoon vanilla extract) 4 egg yolks, plus 2 whole eggs 3-4 tablespoons honey (to taste) 1 whole nutmeg, for grating Preheat the oven to 150°C/300°F. Pour the milk into a saucepan. Slit the vanilla pod in half length ways. Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Heat slowly over a gentle heat to just below boiling point, until you see small bubbles barely breaking the surface. Expect this to take at least 10 minutes, and stir frequently with a whisk or wooden spoon. Take off the heat. Fish out and discard the vanilla pod. Whisk the eggs and honey until fully blended. Gradually pour the hot milk over the eggs in a thin stream, whisking constantly to prevent the hot milk from curdling the eggs. Keep whisking until fully blended. Push through a fine-mesh sieve to remove any lumps. Pour the custard into 4 ramekins with a capacity of at least 200ml, or one large dish – the recipe makes about 800ml. Finely grate the nutmeg, then sprinkle over the top (you may have more nutmeg than you need, but personally I go for a generous dusting). Arrange the ramekins / dish in a deep roasting tray, leaving space around the sides. Pour in just-boiled water from the kettle, until it reaches half-way up the sides of the ramekins. Transfer to the lowest shelf of the pre-heated oven, where the heat is gentlest. Check after 30 minutes for ramekins / 1 hour for a large dish. The custard should be just set. Test for doneness by giving a gentle shake – if there is a slight wobble in the centre of an otherwise solid mass then it is done, otherwise return to the oven and re-test in another 5 minutes. Either leave to cool for 30 minutes and serve warm, or cover with plastic wrap and refrigerate to serve chilled. The custard will keep well for up to 3 days in the refrigerator. For best results, remove from the refrigerator half an hour before serving. For a refreshing breakfast, serve with tart berry fruits. Note: Sarah substituted maple syrup for honey and extremely fine-ground cardamom coffee grounds for nutmeg. Egg à la Goldenrod (from Erin) Serves 3-4 ½ c butter ½ c flour 1 t salt 1 t pepper 3 ½ c milk 5 eggs, hardboiled Biscuits for serving (at least 6, but make 12) Peel the eggs and remove the yolks, whole if possible. Reserve the yolks. Cut the whites into small, bite-size pieces. Heat butter in a saucepan over low heat until melted. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Gradually add in the milk, stirring (yes, constantly). Once it is all incorporated, simmer and stir (!) for 1 minute. Mix in the egg whites. Grate the egg yolks with a fine grater into a small serving dish. This is the Goldenrod! Serve the egg gravy over biscuits. Top with the egg yolk Goldenrod and a sprinkle of paprika. Connect with the Lutheran Ladies on social media in The Lutheran Ladies' Lounge Facebook discussion group (facebook.com/groups/LutheranLadiesLounge) and on Instagram @lutheranladieslounge. Follow Sarah (@hymnnerd), Rachel (@rachbomberger), and Erin (@erinaltered) on Instagram! Sign up for the Lutheran Ladies' Lounge monthly e-newsletter here, and email the Ladies at lutheranladies@kfuo.org.

Daniel Whittington, chancellor from Wizard Academy and Whisk(e)y Marketing School joins Jay to discuss communications, marketing small businesses and the Whiskey Vault Youtube Channel.References: https://www.npr.org/2012/03/16/148778665/bruce-springsteens-sxsw-2012-keynote-speechhttps://www.youtube.com/@UCElm866_W5r1eg8VjhFNARwhttps://wizardacademy.orgLogo was manifested by branding sherpa: Juan Carlos Morales: https://www.facebook.com/FabrikaStudioPhot...Opening beat produced by J. Ferra Music: https://www.instagram.com/jferramusic/Intro edits & snippets weaved by https://www.jayfoss.comMusic to check out: You Can Save Me: https://www.youtube.com/watch?v=9e6Syom2cHoSacred Heart: https://www.youtube.com/watch?v=Fmz0E5dQt_A Celebration: https://www.youtube.com/watch?v=TxSQ9C06Blo Chris Stapleton - Tennessee Whiskey https://www.youtube.com/watch?v=4zAThXFOy2cBecome a supporter of this podcast: https://www.spreaker.com/podcast/raising-your-inner-voice-with-jay-foss--5671409/support.

150g chopped dark chocolate 300ml double cream 25g soft brown sugar 4 egg yolks 2 tablespoons plain flour 25ml whiskey or rum ( optional)Butter 4 ramekins and set oven to 200°c. Place chocolate, cream and sugar in a pan and heat gently, stirring until the chocolate melts. Whisk the yolks with the flour and rum in a bowl until smooth. Mix in the chocolate mixture well and pour into ramekins. Place in a roasting dish and pour bowling water half way up the ramekins. Bake until just set – about 25 minutes.Roasted cherries 200g cherries, stoned 25g soft brown sugar 15g butter 1 teaspoon vanilla extract 1 tablespoon brandy or cherry liqueurHeat the butter and sugar in a pan until butter has melted. Add the cherries and vanilla and cook for 5 minutes. Flame with the brandy. Spoon onto the puddings, dust with icing sugar and serve.

Whisk(e)y Wednesday: St George Spirits w/ Brian Bartell March 19th 2025

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Adam “Pacman” Jones and his wife, Tish Holmes-Jones, come by the New Orleans kitchen for an impromptu double date with me and LeeAnn. While we're waiting for Warren Sapp to show – I make a gumbo and LeeAnn makes some cheddar corn biscuits. We also get to the bottom of why Pacman was suspended, black vs white strip clubs, and get more than a little contact high. Watch The Pacman Jones Show - Politely Raw here: https://tinyurl.com/PacmanJonesShow Follow Pacman Jones: https://www.instagram.com/realpacman24 Follow Tish Jones: https://www.instagram.com/realmrspacman24 This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Stream LUCKY on Netflix https://www.netflix.com/title/81713944 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! 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 Threads: https://www.threads.net/@bertkreischer X: http://www.Twitter.com/bertkreischer Text Me: https://my.community.com/bertkreischer GUMBO AND CHEDDAR CORN BISCUITS Gumbo Ingredients: * 1 stick unsalted butter * 1 cup flour * 3 Tbsp EVOO – Divided * 1 LBS Gulf Shrimp, peeled, deveined and tails removed * 1 LBS jumbo lump crab, picked clean * 7 oz. Andouille sausage * 1 cup frozen okra, thawed * 8 oz can of petite diced tomatoes * 5 cups fish broth * ¼ dry white wine * 2 – 12 oz bottles of amber ale * ¾ cup celery, sliced on the bias 1/8” thick * 1 cup green bell pepper, diced * 1 cup sweet onion, diced * 3 Tbsp garlic * 2 large bay leaves * 4 sprigs fresh thyme * 2 TBSP Worcestershire sauce * 2 Tbsp Cajun seasoning * 1 ½ tsp kosher salt * ½ tsp pepper * Green parts of scallion * Parsley * 1 LBS Mussels Steps: 1. Preheat oven to 415 degrees. Evenly distribute flour on parchment paper and bake for 25 minutes. Flour will become a coca color and have a nutty smell. Set aside. 2. Add 2 TBSP of EVOO and stick of butter to pan on med-low heat. Add the flour slowly while quickly whisking to make a roux. Whisk in fish broth 1 slowly mixing very well until there are no flour lumps. 3. Add the ale, tomatoes (juices and all), Worcestershire, Cajun seasoning, salt, pepper, bay leaves, and thyme sprigs. Once this is brought to a boil, reduce heat and simmer for 45 minutes. 4. Heat 1 TBSP EVOO, once oil simmers add the sausage and brown on both sides. Add peppers, onions, celery, garlic, and okra. Sauté until vegetables become soft. Add shrimp and white wine then cover and sauté. 5. Steam or boil mussels. Then shuck and put the meat to the side 6. Remove bay leaves and thyme stems from gumbo base. Add shrimp and veggie mixture including any juices to gumbo base. Add crabmeat and mussel meat to the mixture and simmer for an additional 5 minutes. Cheddar Corn Biscuits: * 4 ¼ cups flour * 2 TBS baking powder * 1 tsp ground mustard * ¾ tsp salt * ¾ cup cold butter, cubed * 1 can cream-style corn * 1 ½ cups shredded cheddar cheese * 2 large eggs, lightly beaten * 2 TBS 2% milk Steps: 1. Preheat oven to 425 degrees. Whisk flour, baking powder, mustard, and salt. Cut in butter and mix until coarse crumbs form. Add corn, cheese and eggs. 2. Turn onto a lightly floured surface, kneading for 8-10 minutes. Roll out dough and cut into biscuits. Bake 18-22 minutes. Learn more about your ad choices. Visit megaphone.fm/adchoices

Whisk(e)y Wednesday: Busker's Irish Whiskey w/ Dan & Josh March 12th 2025

Whisk away with us to an island of nightmares where we'll contemplate all the most incoherent and under-planned performances of both the prog jam swamp and the taco talk wasteland before opening up a fresh Excel window to help appreciate the significant digits of genre boundary disrespectors CANDIRIA.

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: 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 Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I'm experimenting with upside-down cooking… and it goes as well as can be expected. Follow Robert Griffin III: https://www.instagram.com/rgiii Follow Grete Griffin: https://www.instagram.com/gretegiii This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin' your next chef-quality meal! This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: 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 Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese Upside-down pizza: * 1 pizza dough * Red onion * EVOO * Spicy sausage * Pepperoni * Garlic * Marinara sauce * Garlic butter * Mushrooms * Green pepper * Sliced mozzarella cheese Steps: 1. Heat oven to 400°. 2. Cook sausage and onion in deep pan. 3. Add desired toppings to pan. 4. Pour sauce over toppings, the lay sliced cheese to cover. 5. Top with crust; drizzle olive oil and garlic butter over. 6. Cook for 35 min, until the dough is golden brown. 7. Take out of oven, allow to rest and set-- then flip and serve Garlic Knots: * 1 1/3 cups warm water * 2 ¼ tsp Platinum instant yeast * 1 TBS granulated sugar * 3 TBS olive oil * 1 tsp salt * ½ tsp garlic powder * 3 ½ cups flour * 5 TBS unsalted butter, melted * 3 garlic cloves, minced * 1 tsp Italian seasoning * ¼ tsp salt * ¼ cup grated parmesan cheese * 2 TBS chopped fresh parsley * Marinara Sauce Steps: 1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min. 2. Add olive oil, salt, garlic powder, and half of the flour. 3. Mix; add remaining flour, then mix again. 4. Knead the dough on a floured surface. 5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air. 6. Preheat oven to 400°. 7. Shape dough into knots and arrange on cooking sheets. 8. Let sit an additional 30 minutes before baking. 9. Melt butter then add garlic, Italian seasoning, and salt. 10. 10.Brush top of the knots with seasoned butter; bake for 20 min. 11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley. Beer Cheese: * 4 TBS unsalted butter * 6 TBS flour * 1 ½ cups half and half * 1 1/3 cup Guinness * 2 tsp Worcestershire sauce * Good squeeze of Dijon mustard * 1 tsp garlic powder * ½ tsp smoked paprika * ½ tsp salt * 5 cups shredded sharp cheddar cheese Steps: 1. Melt butter in pan, then add in flour mixing well. 2. Slowly whisk in milk, whisk until it thickens slightly. 3. Whisk in remaining ingredients. Learn more about your ad choices. Visit megaphone.fm/adchoices

Hace unos días me crucé con un concepto bastante interesante en YouTube.Consultor que genera más de 40.000$ mensuales trabajando solo 3 días a la semana mediante un sistema de servicios estructurados en tres niveles.Vamos, la típica fumada americana. Muchos ceros y pocas horas de curro.Soy muy escéptico con este tipo de publicaciones, pero siempre me gusta analizar el trasfondo y la estructura del contenido.Total, que terminé viendo el vídeo completo y, quitando los números que no se sustenta por ningún sitio, el concepto que explicaba la verdad que era interesante.Y me hizo pensar: ¿cómo podría aplicar este enfoque a FailAgain?El proyecto avanza en todas las áreas, menos en la de monetización, así que me interesa poder dedicarle un poco de reflexión y experimentación.El runrún.Estuve toda la semana dándole vueltas a la idea y he diseñado un plan para transformar la capa de monetización con lo que he llamado "El modelo del Taller Creativo".Hoy quiero compartirte exactamente cómo lo voy a implementar, por si te inspira para tu propio proyecto.¿No estás suscrito?Solo tengo talla MEl primer fallo que tengo en FailAgain es que no soy un creador que esté poniendo muchos productos o servicios a disposición de la audiencia.Este sin duda es el error más grave a solucionar en los próximos meses.Pero además, los productos que he estado sacando son muy muy "Talla M". Productos que solo sirven para un segmento de mi audiencia.Es como si vas al Zara y resulta que solo hay ropa de la talla M. Estamos dejando mucha gente fuera.Me he enfocado principalmente en compartir conocimiento a través de contenido gratuito, pero la audiencia tiene también necesidades más avanzadas:* Algunos quieren soluciones implementadas, sin tener que ocuparse ellos* Otros buscan ayuda directa mientras aplican los conceptos que enseño* Y muchos solo necesitan los frameworks y metodologías para aplicarlos a su ritmoCada uno de estos perfiles tiene diferentes:* Etapas en su camino como creador* Recursos disponibles* Conocimientos previos* Objetivos y ambicionesMi solución: el Taller Creativo de FailAgainDespués de reflexionar sobre mi experiencia y lo que realmente puedo ofrecer de valor, he identificado mi especialidad central:"Sistemas de creación de contenido estratégico y sostenible"Esta es la esencia de lo que hago, mi experiencia diferencial, y ahora voy a ofrecerla en tres formatos diferentes para adaptarme a las necesidades de cada tipo de creador:3️⃣ Frameworks y recursos: "Aprende a tu ritmo"Para quién: Creadores principiantes o aquellos que prefieren implementar de forma autónoma.Qué ofrezco:* Mi metodología documentada en detalle* Biblioteca completa de plantillas para planificación de contenido* Talleres específicos sobre creación y crecimiento sostenible* Tutoriales sobre las herramientas que usoInversión: Desde 97€ (frameworks individuales) hasta 497€ (biblioteca completa y cursos)Tiempo que dedico: Desarrollo inicial + mantenimiento esporádico. Sin límite de clientes.Fase de implementación: Espero poder dar acceso a los primeros 10 beta tester en el mes de abril. Si te interesa, responde a este contenido y te apunto en la lista :)2️⃣ Mentoría: "Aprendemos juntos"Para quién: Creadores ya en marcha que necesitan afinar su estrategia y superar obstáculos específicos.Qué ofrezco:* 4 sesiones mensuales de 60 minutos (una de estrategia, otra de revisión)* Canal privado por whatsapp para consultas y seguimiento* Revisión detallada de tu contenido y estrategia actual* Acceso completo a mi biblioteca de frameworks y metodologías* Plan personalizado de 90 días con objetivos mediblesInversión: 2490€ por un programa de 3 meses (equivalente a 830€/mes)Tiempo que dedico: 8-10 horas mensuales por cliente. Limitado a 2 clientes simultáneos.Fase de implementación: esto lo quiero implementar ya, así que si estás en esta fase tengo hueco para 1 beta tester. Avísame si te interesa.1️⃣ Premium: "Lo hacemos por ti"Para quién: Creadores establecidos o empresas que ya están funcionando pero necesitan sistemas de creación optimizados y no tienen tiempo para implementarlos.Qué ofrezco:* Implementación completa de una estrategia de contenido personalizada* Creación de sistemas de trabajo y procesos automatizados* Gestión editorial completa (calendario, temas, formatos)* Análisis continuo y optimización basada en datos* Acceso ilimitado a consultas durante la implementaciónInversión: Un pago inicial de 3.000€ en la fase de implementación + cuota mensual variable en función del tipo de contenido a producir con un compromiso de 6 meses.Tiempo que dedico: 15-20 horas mensuales por cliente. Limitado a 1 cliente simultáneo.Fase de implementación: este es el apartado más premium y seguramente los acuerdos o clientes que entren en esta capa vendrán de forma progresiva y en cuentagotas. Podría empezar a trabajar casi inmediatamente con ellos.El sistema que se retroalimentaLo que más me gusta de este modelo es cómo cada elemento fortalece a los demás:* Desarrollo nuevas estrategias con mis propios proyectos* Implemento y refino estas estrategias con clientes premium* Enseño los métodos probados a mis clientes de mentoría* Documento todo el proceso para crear recursos y frameworks* Genero contenido de valor para newsletter y YouTube a partir de las experiencias* El ciclo comienza de nuevo con nuevas ideas y mejorasCada cliente, cada proyecto se convierte en conocimiento que beneficia a todas las partes del sistema.Lo que ya he aprendido en el procesoAunque apenas estoy empezando a implementar este modelo, ya he tenido varios momentos de reflexiones interesantes:* Claridad vs. amplitud: Al definir mi especialidad, he tenido que dejar de lado algunas ideas que me hacían ilusión, pero que me sacaban del enfoque bueno.* El miedo al premium: tenía resistencia a cobrar tarifas premium, pero al calcular el tiempo y valor real que aporto, los números tienen total sentido.¿Quieres implementar este modelo en tu proyecto?Si este enfoque resuena contigo, te invito a realizar este ejercicio:* Define tu conocimiento experto (lo que mejor sabes hacer)* Identifica tres formas de ofrecer este conocimiento según niveles de implicación y tipo de audiencia* Establece precios realistas, pero no te minusvalores. El fontanero que viene a cambiarte un desagüe te cobra 90€-150€RecomendacionesEsta semana 3 cositas que te van a ir de perlis:* Flodesk: la herramienta de email marketing con la que he empezado un experimento. Ya ves que este correo no te ha llegado desde el Substack habitual. ¿Qué está pasando? Te lo cuento en unos días.* Whisk: herramienta para generar imágenes de Google que tiene un uso muy intuitivo. Le aportas 3 referencias de imágenes (Sujeto, emplazamiento y estilo) y te da un resultado super interesante. La mala noticia es que tienes que entrar con una VPN porque no está disponible aun en EU.* Sesionaca de Dom Dolla: esta semana he estado poniendo en bucle esta sesión una y otra vez. A disfrutar.Qué estoy haciendoSemana intensa con cambios y experimentos.En TheCookies seguimos trabajando con la empresa que nos está gestionando el cambio de imagen corporativa y ya tenemos una primera versión del logo y la identidad visual. Todo tiene una pinta increible y el salto va a ser una locura.Por otro lado, FailAgain también está experimentado ajustes y pruebas.Esta semana mandé un correo un jueves, algo poco habitual, y los resultados han sido bastante interesantes.¿Para qué estoy haciendo todo esto?Te lo cuento la primera semana de Abril si me dejas :)PDLa verdad que el contenido de hoy me ha vuelto a hacer reflexionar sobre nuestro tiempo y lo que hacemos con él.FailAgain se lleva muchas horas de mi calendario.Es algo que me llena muchísimo, pero no dejo de renunciar a otras actividades a las que también me gustaría poder dedicarles más tiempo y no puedo. Y eso que no tengo ni hijos ni otras cargas importantes.Estoy lidiando con estos pensamientos y viendo cómo hacer este proyecto más sostenible.De esto también se trata FailAgain.¡Un abrazote y hasta la semana que viene! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit www.guitermo.com

Craving easy meals that feel a little special? In this bite-sized episode, we share delicious moments about the best things we ate this week to inspire each other – and you! By the end of this episode, you'll discover a quick salmon dinner that's with a surprising veggie side, and you'll be inspired by a secret-ingredient kale salad that accompanies a classic make-ahead Midwestern dish!Tune in for a quick dose of home cooking inspiration! ***Links:Simple high-heat baked salmon recipe by Kathleen Daelemans from Food Network (Sonya's sauce recipe is below)Braised leek recipe by Hank Shaw from Simply Recipes Massaged kale salad from Minimalist Baker, and how to make homemade lime curd from Tastes of HomemadeTwice baked potatoes with lots of butter from The Pioneer Woman, and one that's a little less rich from All Recipes***Sonya's recipe for creamy spicy salmon sauce (for 3-4 6 oz pieces of salmon):Ingredients:½ cup mayo2 Tbsps Tamari or soy sauce1-2 tsps gochugaru ( or red pepper flake, or Sriracha)1½ tsps maple syrup (or to taste)1-2 tsps toasted sesame oil1 inch grated ginger. Whisk everything together, taste and adjust for more spice or saltiness. Use ¾ of the sauce on the salmon before you put it in the oven, and then finish off with the remaining sauce once it's out of the oven. ***Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Order Sonya's cookbook Braids for more Food Friends recipes!We love hearing from you — follow us on Instagram @foodfriendspod, or drop us a line at foodfriendspod@gmail.com!

It's The Liquor Talking Radio Show: Day 6 GO! Whisk(e)y Week March 1st 2025

200g medium egg noodles 4 scallions finely chopped 1 tablespoon finely chopped kimchi 2 eggs whisked with a fork 1 teaspoon sesame oil 25ml soy sauce Oil for cooking Cook the noodles according to the pack and drain well. Toss in the sesame and cut them up roughly with knife and allow to cool. Mix in the eggs, scallions, kimchi and soy very well. Take a small pan or one big one and cover the bottom with oil and when hot add a handful of the mixture. Cook for about 2 minutes on high heat and flip over. Add a little more oil and cook for another 2 minutes or until crisp on both sides. Repeat with rest and keep warm in a low oven.Hot and sour peanuts 200g peanuts 1 tablespoon gochujang 1 tablespoon onion powder 1 clove garlic finely grated 1 tablespoon sumac 1 tablespoon castor sugar 50ml rice wine vinegar Whisk all the ingredients apart from the peanuts. Heat a pan and add the nuts. Toss around for a minute and add the mixture. Cook to coat for a minute. Allow to cool and chop coarsely. To assemble 2 scallions, finely chopped 2 tablespoons crispy onions, chopped 1 teaspoon toasted sesame seeds Sprigs coriander 2 tablespoons mayonnaise mixed with 1 teaspoon gochujangPlace pancake on a plate. Mix half the peanuts with scallions and onions. Sprinkle on top of the pancake and then sprinkle over sesame and coriander. Serve with mayo.

What do you do when everyone seems to want a piece of your energy? How do you ground yourself and focus on what matters in a world of constant distraction? Sometimes the most potent magic comes from knowing your core values and aligning your daily actions accordingly. By determining the things that truly matter, your non-negotiable core values, you'll free yourself from the burden of having to do it all. As we usher in spring on this unseasonably warm day, begin to imagine your life fully aligned. When you lean into your personal values, magic is sure to follow! What am I reading?Welcome to the Hyunam-Dong Bookshop by Hwang Bo-Reum, translated by Shanna TanThe Swedish Art of Aging Exuberantly by Margareta MagnussonWhat's playing on repeat?Guerrilla Radio by Rage Against the Machine What's for dinner? Tofu Cabbage Stir-fryIngredients:2 tablespoons coconut aminos 1 tablespoon rice wine vinegar2 tsp maple syrup1/2 teaspoon vegetable bouillon paste1–2 tbsp avocado oil Chopped scallionsGarlic (as much as you like) 1/2 inch ginger, grated or minced1 block of form tofu (pressed and drained)1 tsp paprika2 cups green cabbage, shreddedInstructions:In a small bowl combine your soy sauce, vinegar, sweetener, and vegetable bouillon. Whisk together to combine and set aside.Heat up a large skillet and warm up the oil. Add in the white parts of your scallion and sauté until the scallions start to soften. Add in the garlic and ginger, sauteing again until fragrant, about 1 minute.Crumble the tofu into the pan and then add in the paprika and coriander. If the pan is super dry, add a little more oil and sauté the tofu to completely coat in the spices. Continue to sauté and cook the tofu for about 3-5 minutes then add in the shredded cabbage.Stir fry the cabbage until it starts to soften, about 4 minutes, then pour in the sauce you prepared earlier over the tofu mixture. Sauté to combine and continue to cook until the tofu and veggies have evenly absorbed the sauce.Serve over rice. Enjoy! Frozen Chocolate Peanut Butter BallsIngredients:Filling:1/2 cup greek yogurt (full fat)1/4 cup powdered peanut butter (like pb fit, pb2, or similar brands)1 tablespoon creamy peanut butter1/2 tablespoon maple syrupFor the chocolate coating:1/2 cup dark chocolate chips 1 teaspoon coconut oilInstructions:In a mixing bowl, combine Greek yogurt, powdered peanut butter, peanut butter, and maple syrup.Line a plate or a baking tray with parchment paper. Using a medium cookie scoop or spoon, scoop the yogurt mixture onto the prepared surfacePlace the bites in the freezer for 10-20 minutes or until they are solid to the touch.While the bites are freezing, melt chocolate chips with a bit of coconut oil. Use a microwave or a double boiler to melt them, stirring regularly, until you have a smooth, liquid chocolate mixture.Once the yogurt bites are solid, dip each one into the melted chocolate to coat thoroughly.Place the coated bites in the fridge to allow the chocolate to set completely.https://brenebrown.com/resources/dare-to-lead-list-of-values/Support the show

It's a mixed bag when comedian Adam Ray, pro-athlete Cam Heyward, and sportscaster Rich Eisen swing by my New Orleans kitchen during Super Bowl week to sample a local fav – po' boys! We also almost kill Adam with jalapenos, make Rich eat food outside his comfort zone, and load Cam up with some one-liners for next season's defensive line. Follow Adam Ray: https://www.instagram.com/adamraycomedy Follow Cam Heyward: https://www.instagram.com/camhey97 Follow Rich Eisen: https://www.instagram.com/richeisen SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: 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 Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shrimp and Sausage Po-boys with spicy Cajun potato salad Shrimp Po-boy: * 2 LBS peeled and deveined shrimp * 4 TBS Cajun seasoning * 1 cup buttermilk * 2 TBS creole mustard * 2 large eggs * 1 ½ cups flour * 1 ½ cups cornmeal * ½ cup softened unsalted butter * 4 loaves of French bread * Shredded iceberg lettuce * Sliced tomatoes * Sliced dill pickles * Cajun remoulade * Hot sauce to taste * Salt to taste * Vietnamese pickled veggies * Jalapeno Steps: 1. Whisk together 2 TBS Cajun seasoning, mustard, hot sauce, buttermilk, and eggs. 2. Add in shrimp and coat well, letting them sit to marinate for 30 minutes. 3. Heat up oil in frying pan. 4. Add flour, cornmeal, remaining 2 TBS Cajun seasoning, and salt to separate bowl and whisk. 5. Add shrimp to corn-flour mixture. Tossing well to coat on all sides. Add coated shrimp into hot oil cooking 2-3 minutes. Then place shrimp on paper towel to drain excess oil. 6. Add lettuce, tomatoes, pickled veggies, pickles, shrimp, mayonnaise, jalapeno, and remoulade. Sausage Po-boy: Spicy Remoulade: * ¾ cups mayonnaise * ¼ cup creole mustard * ¼ cup dill pickles, chopped * 1 TBS sriracha * 1 tsp creole seasoning * 1 TBS green onion, green parts only Po-boy: * 2 packs Zatarian's Andouille smoked sausage, split in half lengthwise * 2 TBS Avocado oil * 4 loaves of French bread * 4 small Roma tomatoes, sliced * Dill pickle slices * Iceberg lettuce, shredded * 1 ¼ cup spicy remoulade * Vietnamese pickled veggies * Jalapeno Steps: 1. Add oil to skillet and add sausages, cut-side down and sear until golden brown. Flip sausage and cook another 3 minutes. 2. Add remoulade, sausage, tomatoes, lettuce, pickles, jalapeno and pickled veggies. Spicy Cajun Potatoes: * 5 LBS medium Yukon potatoes, peeled and cubed * 1 large yellow onion * ½ medium lemon * ½ tsp salt * 8 hard boiled eggs, chopped * 1 ½ cups mayonnaise * Pepper to taste * 1 cup dill pickle relish * ½ cup yellow mustard * 2 TBS Cajun seasoning * ¼ cup minced fresh parsley * Paprika Steps: 1. Place potatoes in a pot, add water to cover. Cut onion in half crosswise and add to pot. Add lemon and salt to cooking water and bring to a boil. Reduce heat and cook until potatoes are tender. 2. Chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning. 3. Drain potatoes, rinse under cold water. Discard lemon and onion. Add potatoes to egg mixture, tossing well. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's a mixed bag when comedian Adam Ray, pro-athlete Cam Heyward, and sportscaster Rich Eisen swing by my New Orleans kitchen during Super Bowl week to sample a local fav – po' boys! We also almost kill Adam with jalapenos, make Rich eat food outside his comfort zone, and load Cam up with some one-liners for next season's defensive line. Follow Adam Ray: https://www.instagram.com/adamraycomedy Follow Cam Heyward: https://www.instagram.com/camhey97 Follow Rich Eisen: https://www.instagram.com/richeisen SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: 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 Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer Shrimp and Sausage Po-boys with spicy Cajun potato salad Shrimp Po-boy: * 2 LBS peeled and deveined shrimp * 4 TBS Cajun seasoning * 1 cup buttermilk * 2 TBS creole mustard * 2 large eggs * 1 ½ cups flour * 1 ½ cups cornmeal * ½ cup softened unsalted butter * 4 loaves of French bread * Shredded iceberg lettuce * Sliced tomatoes * Sliced dill pickles * Cajun remoulade * Hot sauce to taste * Salt to taste * Vietnamese pickled veggies * Jalapeno Steps: 1. Whisk together 2 TBS Cajun seasoning, mustard, hot sauce, buttermilk, and eggs. 2. Add in shrimp and coat well, letting them sit to marinate for 30 minutes. 3. Heat up oil in frying pan. 4. Add flour, cornmeal, remaining 2 TBS Cajun seasoning, and salt to separate bowl and whisk. 5. Add shrimp to corn-flour mixture. Tossing well to coat on all sides. Add coated shrimp into hot oil cooking 2-3 minutes. Then place shrimp on paper towel to drain excess oil. 6. Add lettuce, tomatoes, pickled veggies, pickles, shrimp, mayonnaise, jalapeno, and remoulade. Sausage Po-boy: Spicy Remoulade: * ¾ cups mayonnaise * ¼ cup creole mustard * ¼ cup dill pickles, chopped * 1 TBS sriracha * 1 tsp creole seasoning * 1 TBS green onion, green parts only Po-boy: * 2 packs Zatarian's Andouille smoked sausage, split in half lengthwise * 2 TBS Avocado oil * 4 loaves of French bread * 4 small Roma tomatoes, sliced * Dill pickle slices * Iceberg lettuce, shredded * 1 ¼ cup spicy remoulade * Vietnamese pickled veggies * Jalapeno Steps: 1. Add oil to skillet and add sausages, cut-side down and sear until golden brown. Flip sausage and cook another 3 minutes. 2. Add remoulade, sausage, tomatoes, lettuce, pickles, jalapeno and pickled veggies. Spicy Cajun Potatoes: * 5 LBS medium Yukon potatoes, peeled and cubed * 1 large yellow onion * ½ medium lemon * ½ tsp salt * 8 hard boiled eggs, chopped * 1 ½ cups mayonnaise * Pepper to taste * 1 cup dill pickle relish * ½ cup yellow mustard * 2 TBS Cajun seasoning * ¼ cup minced fresh parsley * Paprika Steps: 1. Place potatoes in a pot, add water to cover. Cut onion in half crosswise and add to pot. Add lemon and salt to cooking water and bring to a boil. Reduce heat and cook until potatoes are tender. 2. Chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning. 3. Drain potatoes, rinse under cold water. Discard lemon and onion. Add potatoes to egg mixture, tossing well. Learn more about your ad choices. Visit megaphone.fm/adchoices

200g plain flour 100g cold butter 35g icing sugar 1 egg Rub the flour and butter together until the mixture resembles fine breadcrumbs. Add the sugar and mix well. Make a well in the centre and add the Mix to a dough Wrap in cling and chill for 20 minutes.Apple and blueberry filling 3 medium cooking apples 3 red eating apples 250g frozen blueberries 25g butter 75g castor sugar Pinch allspice ½ teaspoon cinnamon Peel, core and chop the apples into 2cm pieces. Heat the butter and sugar in a skillet or pan that can go into the oven. Add the apples and cook for 5 minutes to soften. Add the blueberries and spices. Cool.1 egg yolkRoll out the pastry to in a circle to fit over the apple mixture. Place on top and tuck in. Trim the edges. Roll the trim and cut into leaf shapes. Brush the top with egg yolk then add the leaves. Brush with egg yolk. Bake in a 180oc oven for about 30 minutes or until golden, crisp and bubbling. Custard 2 egg yolks 25g castor sugar 1 tablespoon cornflour 100ml whole milk 200ml whipping cream 1 teaspoon vanilla extract or paste Place the milk and cream in a pan and scald. Whisk the yolks, sugar and cornflour together. Pour over the hot milk mixture and whisk. Pour back into the pan with the vanilla and whisk constantly until thick. Serve immediately with the skillet apple and blueberry pie.

Gingerbread 75g butter + extra for buttering 100g dark muscovado sugar 100g golden syrup 35g crystallized ginger roughly chopped 50ml whole milk 1 egg 2 teaspoons ground ginger 150g self raising flour Icing sugar to dustLightly butter a cake tin and dust with flour, shaking off the excess. Set oven to 180°c. Place butter, sugar and syrup in a pan and gently cook until the sugar has dissolved. Cool for 5 minutes. Blend the egg, crystallized ginger and milk together. Whisk into the butter mixture and then mix in the flour and ground ginger to a smooth batter. Pour into the tin and bake for about 40 minutes or until an inserted skewer comes out clean. Cool in the tin for 10 minutes then turn onto a plate and dust with icing sugar.Candied Tangerines 4 tangerines 50g castor sugar Pinch cinnamonPeel the tangerines and slice in half. Heat the sugar in a large hot pan and cook until caramelized. Add 50ml of hot water and cook to thick syrup. Add the cinnamon and then the tangerines cut side down. Cook until candied and allow to sit in the pan to cool. You should end up with a caramelized sauce.Date molasses yoghurt 250ml Greek style yoghurt 1 tablespoon date molasses 1 teaspoon vanilla extract Mix the vanilla into the yoghurt and then swirl in the date molasses. Slice the cake, add some of the candied tangerines and cooking juices and serve with the yoghurt.

Disclosure: We are part of the Amazon Affiliate/LTK Creator programs. We will receive a small commission at no cost if you purchase a book. This post may contain links to purchase books.Magical realism and romance—a pairing that feels as enchanting as the stories themselves. In this episode of the What to Read Next podcast, we delved into a lively discussion about cozy rom-coms that bring magic to the mundane and love to life. If you're looking for whimsical escapes, these books are perfect for your reading list.1. The Seven Year Slip by Ashley Poston https://amzn.to/4hmpKlTThis delightful tale introduces us to a magical apartment inherited by an overworked publicist. Featuring time-crossed love and heartfelt moments, this book celebrates exploration, growth, and love in unexpected places.2. A Novel Love Story by Ashley Poston https://amzn.to/40slPMPSet during a snowstorm, this story blends the charm of bookish Easter eggs with a unique twist—characters from a beloved series come to life. With a grumpy bookstore owner and nostalgic romance, this one is for readers who love a touch of whimsy in their love stories.3. The Second Chance Year by Melissa Wiesner https://amzn.to/42n9jkxWhat if you could relive a year and fix your biggest mistakes? This New Year-themed romance follows Sadie as she rewrites her story, navigating love, loss, and new beginnings with a sprinkle of magic.4. The Red String Theory by Lauren Kong Jessen https://amzn.to/3CplAKzThis romantic story draws inspiration from Chinese mythology, exploring fate, love, and belief. With Lunar New Year vibes and a creative take on destiny, this book feels like a celebration of love and culture.5. Primetime Romance by Kate Robb https://amzn.to/4gas4e3Fan fiction meets reality in this imaginative tale where a divorced heroine finds herself rewriting the ending of her favorite teen drama—literally. With a love triangle, nostalgia, and quirky fun, it's a rom-com lover's dream.6. Déjà Brew by Celestine Martin https://amzn.to/4ht7tmlA magical witchy twist awaits in this cozy fall romance. A heroine regaining her powers with the help of a partner and a cookbook makes this a delightful read full of warm, magical vibes.Join our What to Read Next Blog Community to get bonus book recommendations, listen to podcasts, and connect with other readers. As a podcast listener, you'll get 20% off your membership forever. Click here to sign up. (https://wtrnblog.substack.com/e3630d38) Music from #Uppbeat (free for Creators!): https://uppbeat.io/t/mood-maze/trendsetterLicense code: IP29FC0QKB6DV2UE

Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list. 2Bears5K is BACK and we're bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com Follow Jim Norton: https://www.instagram.com/jimnorton Follow Nikki Norton: https://www.instagram.com/msnikkinorton This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Skewers with Kimchi Fried Rice Shrimp Teriyaki Kabobs * 6 bacon slices cut into thirds * 1 LBS raw shrimp * 8 oz package baby bella mushrooms * 16 cubed fresh pineapple * 1 tsp garlic pepper seasoning * ½ honey teriyaki sauce * 12 slices of bacon 1. Let shrimp marinade in teriyaki sauce for 12 hours 2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning 3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking. 4. Cook bacon, crumble, and sprinkle on top of shrimp Lamb Lollipops: * 1 LBS lamb chops * 1 cup brown sugar * ½ TBS ground ginger * 3 cloves garlic * ½ cup soy sauce * 1 TBS sambal chili garlic paste * 2 TBS EVOO 1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours. 2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked. Miso Black Cod Skewers: * ½ cup mirin * ½ cup sake * 2/3 cup miso paste * 2/3 cup cane sugar * 2 Cod filets 1. Boil the mirin and sake for 3 minutes 2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool. 3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours. 4. Broil the fish for around 7 minutes. Suya Beef Stickers: * 2 rib eye steaks * ¼ cup roasted peanuts * 1 TBS garlic powder * 1 TBS onion powder * 1 ½ tsp smoked paprika * 1 TBS white pepper * 1 TBS cayenne pepper * 1 TBS hot ground pepper * 1 TBS chicken bouillon * 2 TBS vegetable oil * Salt to taste 1. Preheat oven to 450 and lightly spray cooking sheet with oil. 2. Peel roasted peanut and grind them, careful not to turn them into a paste. 3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts. 4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour. 5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked. Kimchi-Fried Rice * 2 cups cooked rice * ¼ cup water * 1 cup chopped kimchi * ¼ cup kimchi juice * 2-3 TBS gochujang * 3 tsp toasted sesame oil * 1 tsp vegetable oil * 1 TBS roasted sesame seeds * Furikake 1. Heat oil in pan and stir fry kimchi 2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well. 3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake Learn more about your ad choices. Visit megaphone.fm/adchoices

It can be hard to find sacred spaces in our busy, modern world. We often hustle between one frenetic environment to the next, without a moment to catch our breath, pause, and connect. For our mental, physical, and spiritual well-being, it's imperative that we create intentional, sacred spaces for ourselves. The easiest and most accessible way to do this is by creating an altar. You don't need a lot of space or any fancy tools to do this. Simply gather items that have meaning for you, find a permanent (or temporary) nook, and give yourself the gift of connecting with the Divine whenever you feel called to do so. As we trek through the freshly fallen snow, imagine your future altar and the solace it will bring into your life. What am I reading?The House at Watch Hill by Karen Marie Moning Wild Magic: Celtic Folk Traditions for the Solitary Practitioner by Danu Forest What am I playing on repeat?It's Tricky by Run D.M.C.What's for dinner?Winter Salad4 cups baby spinach or mixed greens1 cup fresh pomegranate seeds1 cup dried cranberries or cherries1 medium apple, thinly sliced1-2 cups roasted sweet potatoes ½ cup toasted pecans or walnuts½ cup crumbled feta cheese¼ cup red onion, thinly slicedDressing:2 tablespoons honey2 tablespoons Dijon mustard1 tablespoon apple cider vinegar¼ cup olive oilSalt and pepper to tasteInstructions: Preheat oven to 400 degrees. Line two cookie sheets with parchment paper. Wash and dry greens, slice apple and onion, set aside. Dice sweet potatoes, toss in olive oil, salt and pepper, arrange on cookie sheet. Toss nuts in olive oil and salt, arrange on second cookie sheet. Roast potatoes until fork tender. Reduce oven heat to 350 degrees, toast nuts for about 7 minutes. Assemble salad, tossing together greens, sweet potatoes, apples, onions, cranberries, feta, and nuts. Whisk together dressing, drizzle on top. Enjoy! Maple Pecan Cottage Cheese Mousse2 cups cottage cheese1/4 cup maple syrup1 teaspoon vanilla extract1/2 cup chopped pecansWhipped cream and extra pecans for garnishInstructions:In a blender or food processor, combine cottage cheese, maple syrup, and vanilla extract. Blend until smooth and creamy.Stir in the chopped pecans.Spoon the mousse into four serving glasses.Chill in the refrigerator for at least 1 hour before serving.Garnish with whipped cream and extra pecans before serving.Support the show

Hi Bakers, This dessert failed…sort of. Creme brûlée without a torch?…Not so simple! I wanted to try both sugar and toffee as the topping in case people didn't want to make the toffee. Regular sugar didn't caramelize under the broiler and completely heated the custard. Thankfully, the toffee bits melted quickly and were amazing. Espresso Toffee Creme Brûlée is naturally gluten-free and easy to make. The combination of toffee and custard is phenomenal and something you can't get in a restaurant. I used milk and cream for a lighter custard, but if you want something richer, reduce the amount of milk to 1/4 cup and increase the heavy cream amount to 2 3/4 cups. Sorry, this video was a hot mess but it was a good experiment in making something I had never tried before! Enjoy ~Carolyn Note; Ramekin size stated wrong on the video but the correct size is listed in recipe!  Espresso Toffee Creme Brulée  makes 6 ramekins 3.5” x 1.5” 2 1/2 cups heavy cream 1/2 cup whole milk 1 1/2 tablespoons instant espresso powder 5  large egg yolks  1/2 cup granulated sugar 1/2 teaspoon vanilla extract pinch of salt Garnish whipped cream toffee bits Preheat oven to 300F and place rack in the middle position. Line a 9” x13” baking pan with a small towel and place greased ramekins on top of it. Set aside. Whisk together egg yolks, sugar and vanilla in a small bowl and set aside. In a heavy saucepan, stir together cream, milk, espresso and salt. Heat  and stir milk mixture until bubbling but not boiling. Slowly add a cup of hot milk mixture to the egg yolks while whisking. Pour egg yolk milk mixture through a fine mesh strainer into saucepan with remaining milk. Whisk together well. Ladle into prepared ramekins. Add 1 1/2 inches of warm water to baking pan containing ramekins being careful not to get water into them them. Carefully place pan into the oven and bake for about 40-50 minutes or until just set but still jiggling in the middle. Remove from water containing pan and let cool to room temperature. Cool overnight in the fridge or at least a few hours. Prepare toffee topping with recipe below or buy plan toffee to use as topping. Toffee Topping 1/2 cup butter 1/2 cup granulated sugar 2 tablespoons water 1/2 teaspoon vanilla extract Combine all ingredients except vanilla in a heavy saucepan. Cook over medium-high heat while stirring until mixture reaches 305F or hard crack stage. You can measure with a candy thermometer or other favorite method. I like to drop some into cold water and if it's hard and shatters when you bite it, that's hard crack. Remove from the heat and stir in vanilla extract. Pour onto a silicone mat or marble slab. Cool and break into chunks saving some for garnish. Chop toffee with a large knife into small pieces to cover brûlée and broil as topping. How to broil toffee topping Set the oven to low broil and place rack in the top position. Add chopped toffee to cover about 1 tablespoon per ramekin. Broil for a few minutes or until toffee melts but doesn't brown. Add a sprinkle of large grain salt and serve immediately. If  melting takes more than a few minutes in your oven, chill to reset the brûlée and toffee for 10 minutes. Garnish with whipped cream and chopped toffee bits right before serving. Do not broil toffee topping and leave overnight, the toffee top starts to get soft and butter that was melted gets solid and not in a good way.

Country music's own Ernest and Travis Denning stop by my home away from home in Nashville for some singing and some souse. There's also a pepper eating bet, a songwriting session, grits and Johnny cakes. Follow Ernest: https://www.instagram.com/ernest Follow Travis Denning: https://www.instagram.com/travisrdenning Kitchen provided by: https://beautyonbeech.com This episode is brought to you by Graza. So head to https://Graza.co and use BURNING to get 10% off your first order and get to cookin' your next chef quality meal! This episode is brought to you by Acorns. Head to https://acorns.com/burning or download the Acorns app to start saving and investing for your future today! This episode is brought to you by Magic Spoon. Get 5 dollars off your next order at https://MagicSpoon.com/BURNING Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Chicken Souse, Johnny cakes and Grits Chicken Souse Ingredients: * 2 lbs. chicken wings and drumsticks * ½ cup fresh lime juice * 2-4 habanero peppers * 1 TBS seasoned salt * 1 TBS allspice * 4 bay leaves * 1 TBS black pepper * Salt to taste * 1 TBS oil * 1 large yellow onion * 2 large carrots * 2 sticks celery * 3 large potatoes * 2 tsp fresh thyme Steps: 1. Combine chicken with lime juice, season salt, pepper, allspice and bay leaves into container to marinate. Chop up onions, carrots, celery and potatoes. 2. Heat oil in Dutch oven then add chicken, cooking until browned on all sides. Save the marinade from the chicken and set aside. 3. Add in onions, carrots, celery and sauté in the Dutch oven. 4. Add in potatoes and fresh thyme. Then return chicken to the pot along with the remaining marinade. 5. Pour enough water into the pot to cover the chicken and bring to a boil, simmering for 45 minutes. 6. Remove chicken, de-bone, then add chicken meat back into pot. Add salt to taste. Johnny Cakes Ingredients: * 1 cup cornmeal * 1 cup flour * 2 ½ tsp baking powder * 2 TBS sugar * 1 tsp salt * 2 eggs * ¾ cup buttermilk * 1/3 cup water * 1/3 cup melted butter * Oil Steps: 1. Whisk together cornmeal, flour, baking powder, sugar and salt. 2. Make a well in the center and add in egg, buttermilk, water, and melted butter mixing well. 3. Heat oil in skillet and drop in batter. Flip once edges start to bubble. Grits Ingredients: * 4 cups of water * 1 cup grits * Salt to taste * Shredded cheddar cheese * Unsalted butter Steps: 1. Stir grits into boiling water 2. Reduce heat, cover and let sit for 15-20 minutes stirring occasionally until thick. 3. Add in cheese, butter, and salt to taste GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT) or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $200 issued as non-withdrawable Bonus Bets that expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 2/9/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

It's the holidays!! And comedians Nate Bargatze and Dusty Slay stop by my Nashville kitchen for a Christmas/Hannukah feast. We've got Cornish Game Hens and Latkes… and Nate doesn't like either. I spend the entire time trying not to cuss and we take a walk down memory lane – when Nate USED to drink. KITCHEN PROVIDED BY: beautyonbeech.com Follow Nate Bargatze: https://www.instagram.com/natebargatze Follow Dusty Slay: https://www.instagram.com/dustyslay This episode is brought to you by CookUnity. Go to https://cookunity.com/BURNING or enter code BURNING before checkout for 50% off your first week. This episode is brought to you by MasterClass. MasterClass always has great offers during the holidays, sometimes up to as much as 50% off. Head over to https://masterclass.com/BURNING for the current offer. Don't miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING. This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3 Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist For upcoming TOUR DATES: http://www.bertbertbert.com/tour For FULLY LOADED: https://fullyloadedfestival.com Catch me on NETFLIX For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ A FESTIVUS FEAST Cornish Game Hens with red wine mushroom gravy, potato latkes and crescent rolls with almond butter Steps: 1. Preheat oven to 450 degrees. Rub the hens with Italian seasoning, paprika and a generous amount of salt. Stuff the cavities with onion and spritz the top of the hens with olive oil. 2. Cook the hens for 25 minutes. Reduce oven to 350 and cook an additional 35 minutes. 3. Heat butter, garlic, ½ tsp thyme in skillet over medium heat. Once melted, increase heat to medium-high and add mushrooms and wine cooking until the wine is reduced by half and mushrooms are soft. 4. Whisk together cornstarch and water then add to the skillet with mushroom mix. Pour in cream, chicken broth, parmesan cheese, pepper, and remaining parsley and thyme. Simmer on low until slightly thick. Potato Latkes Ingredients: • 3 medium potatoes • 1 egg • 2 TBS flour • 1 TBS grated onion • Salt • Peanut oil • Apple sauce • Sour cream Steps: 1. Slice and peel potatoes and put into food processor with grater attachment. Wring out potatoes in cheesecloth. 2. Take two cups of potatoes and combine with egg, flour, onion, and salt to taste, stirring until combined. 3. Heat oil in skillet and cook for 4-5 minutes. Place cooked latkes onto paper towel to drain. 4. Serve with apple sauce and sour cream Crescent and almond butter Ingredients: • Crescent rolls • 1 stick unsalted butter • 1 can almond pastry filling Steps: 1. Heat oven to 375 degrees and bake for 10-15 minutes until golden brown 2. Combine stick of butter with almond filling, mixing until well combined GAMBLING PROBLEM? CALL 1-800-GAMBLER, (800) 327-5050 or visit gamblinghelplinema.org (MA). Call 877-8-HOPENY/text HOPENY (467369) (NY). Please Gamble Responsibly. 888-789-7777/visit ccpg.org (CT), or visit www.mdgamblinghelp.org (MD). 21+ and present in most states. (18+ DC/KY/NH/WY). Void in ONT/OR/NH. Eligibility restrictions apply. On behalf of Boot Hill Casino & Resort (KS). 1 per new customer. Min. $5 deposit. Min. $5 bet. Max. $150 issued as non-withdrawable Bonus Bets if your bet wins. Bonus Bets expire in 7 days (168 hours). Stake removed from payout. Terms: dkng.co/dk-offer-terms. Ends 1/5/25 at 11:59 PM ET. Sponsored by DK. Learn more about your ad choices. Visit megaphone.fm/adchoices

Is Apple Intelligence as good as Apple says it is? Emily Forlini from PC Magazine shares her experience. Plus US users can try out Google Labs new image generator called Whisk. And Mark Zuckerberg announced Threads daily and monthly active users numbers. And how do they compare with X and Bluesky?Starring Tom Merritt, Sarah Lane, Emily Forlini, Roger Chang, Joe.Link to the Show Notes.